• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.640-645
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• 2000

The effect of gamma-irradiation on the quality changes of the grain shape improved Meju was studied. Meju was prepared, irradiated at 0, 5, 10 and 20 kGy, and then stored at $25^{\circ}C$ for six months. The results showed that the fungi and acid producing bacteria were completely eliminated by gamma-irradiation with dose of 10 kGy or higher and the Bacillus was decreased by 5 log cycles with dose of 10 kGy. The $D_{10}$ values of the fungi, Bacillus and acid producing bacteria were 0.79, 2.28 and 1.17 kGy, respectively. Also, the microorganisms that survived irradiation was decreased significantly with the duration of storage period. The $NH_3-nitrogen$, negative factors of quality of Meju, and browning were repressed and the protease activity and pH were not affected by gamma-irradiation. Therefore, it was considered that the Meju treated with gamma-irradiation maintained better quality than that of the control with storage.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.373-378
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• 2003

This research was conducted to investigate the possibilities of usage of rose (Rosa hybrida L. cv. Mary Devor) by examining th antioxidative and antimicrobial activities of extracts with various levels of ethanol concentrates. Proximate composition, dietary fiber, and flavonoids contents were analyzed, and total antioxidant status and yield ratios of extraction of rose were measured. The rose extracts were extracted in different level of ethanol concentrates (0, 75, 85, 95%), and peroxide value, acid value, and TBA value were investigated in different level of concentrates of extracts added and time duration of storage. The results were as follows; derivation period from measuring peroxide value showed that the rose (Petal & Calyces) extract-added group showed longer derivation period than the control group, tocopherol-added, or BHT-added groups, and it proved to be a highly effective antioxidant as a result. It showed the longest derivation period especially when 85% ethanol extract was added with concentration of 0.05%. For the acid values and TBA values of the extract added oil, the rose extract-added group and BHT-added group showed lower values than the control group and tocopherol-added group as th length of time for storage becomes longer. In fact, the rose extracts suggested the possibility to be used as a natural antioxidants as it showed high antioxidative effect similar to BHT. Overall, the rose extracts from each solvent showed high antimicrobial effects against Escherichia coli, Salmonella typhimurium, Staphylococcus aureus than control group. Especially, 85% ethanol extract showed significantly high antimicrobial effect against Escherichia coli.

• Korean Journal of Veterinary Research
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• v.31 no.1
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• pp.11-18
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• 1991

The purpose of this study was designed to investigate the methods for the functional elevations of sperm-host (utero-vaginal, U-V) glands in domestic hens. The laying hens were assigned to five groups of low-, medium-, high- fecundity, gonadotrophin-, and caffeinetreated hen groups, these group hens were sacrified at interval after last artificial inseminations (AI). Number of U-V gland observed in tissue preparation of each hen U-V region were investigated, and also the appearance rates of spermatozoa-contained U-V glands were calculated. 1. In low-fecundity hen groups, the appearance rates of spermatozoa-contained U-V glands were found to be 13.5, 15.6, 11.8, 13.6, 2.3, 0, and 0% respectively at the hens of 1, 3, 7, 10, 13, 16, and 19 days after AI. 2. In medium-fecunditiy hen groups, the appearance rates of spermatozoa-contained U-V glands were found to be 21.7, 22.7, 13.4, 10.4, 10.0, 7.7 and 0% respectively at the hens of 1, 3, 7, 10, 13, 16, and 19 days after AI. 3. In high-fecundity hen groups, the appearance rates of spermatozoa-contained U-V glands were found to be 30.8, 31.8, 28.9, 13.0, 10.3, 10.8, and 0.9 respectively at the hen of 1, 3, 7, 10, 13, 16, and 19 days after AI. 4. In gonadotrophin-treated hen groups, the appearance rates of spermatozoa-contained U-V glands were found to be 31.8, 33.7, 32.3, 17.3, 12.0, 5.0, and 1.0% respectively at hens of 1, 3, 7, 10, 13, 16, and 19 days after AI. 5. In caffeine-treated hen groups, the appearance rates of spermatozoa-contained U-V glands were found to be 33.2, 29.2, 22.4, 17.8, 12.7, 0, and 1.1% respectively at hens of 1, 3, 7, 10, 13, 16, and 19 days after AI. 6. The appearance rates of completely filled U-V glands and partially filled U-V glands of spermatozoa-contained U-V glands were found to be 3.8:1. So we suggested as follows: The appearance rates of spermatozoa-contained glands tend to be high from 1 day after AI to 7 days and tend to declined rapidly from 10 days. Also higher fecundity hen groups tend to be higher in the appearance rates and longer in spermatozoa-contained duration in U-V glands than in lower fecundity hen groups. Gonadotrophin hormone tend to increase the appearance rates of spermatozoa-contained U-V glands than those in control group, whereas caffeine tend to increase those rates at 1 day and to declined more rapidly from 3 day than in control group.

• Magazine of the Korean Society of Agricultural Engineers
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• v.37 no.3_4
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• pp.34-47
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• 1995

It is experienced fact as a regular annual event that the structure to he designed on unreasonable flood for the agricultural structures including reservoirs have been brought not only loss of lives, but also enormous property damage. For the solution of this problem at issue, this study was conducted to develop an optimal runoff hydrograph model by comparison of the peak flows and time to peak between observed and simulated flows derived by linear time-invariant and linear time-variant models under the condition of having a short duration of heavy rainfall with uniform rainfall intensity at nine small watersheds which are within the range of 55.9 to 140.7 square kilometers in area in Han, Geum, Nagdong and Yeongsan Rivers. The results obtained through this study can be summarized as follows. 1. Storage constants and Gamma function arguments were calculated within the range of 1.2 to 6.42 and of 1.28 to 8.05 respectively by the moment method as the parameters for the analysis of runoff hydrograph based on linear time-invariant model. 2. Parameters for both linear time-invariant and linear time-variant models were calibrated with nine gaged watershed data, using a trial and error method. The resulting parameters including Gamma function argument, N and storage constant, K for linear time-invariant model were related statistically to watershed characteristic variables such as area, slope, length of main stream and the centroid length of the basin. 3. Average relative errors of the simulated peak discharge of calibrated runoff hydrographs by using linear time-variant and linear time-invariant models were shown to be 0.75 and 5.42 percent respectively to the peak of observed runoff hydrographs. Correlation coefficients for the statistical analysis in the same condition were shown to be 0.999 and 0.978 with a high significance respectively. Therefore, it can be concluded that the accuracy of a linear time-variant model is approaching more closely to the observed runoff hydrograph than that of a linear time-invariant model in the applied watersheds. 4. Average relative errors of the time to peak of calibrated runoff hydrographs by using linear time-variant and linear time-invariant models were shown to be 16.44 and 19.89 percent respectively to the time to peak of observed runoff hydrographs. Correlation coefficients in the same condition were also shown to be 0.999 and 0.886 with a high significance respectively. 5. It can be seen that the shape of simulated hydrograph based on a linear time- variant model is getting closer to the observed runoff hydrograph than that of a linear time-invariant model in the applied watersheds. 6. Two different models were verified with different rainfall-runoff events from data for the calibration by relative error and correlation analysis. Consequently, it can be generally concluded that verification results for the peak discharge and time to peak of simulated runoff hydrographs were in good agreement with those of calibrated runoff hydrographs.

• Food Science and Preservation
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• v.16 no.5
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• pp.623-628
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• 2009

Fresh ginger rhizomes were heat-treated for 10 min, 30 min, or 60 min using hot air ($40^{\circ}C$, $50^{\circ}C$, or $60^{\circ}C$), and stored in low-density polyethylene (0.04 mm thickness) bags for 2 months at $12{\pm}1^{\circ}C$. We studied the effects of heat pretreatment on changes in gas levels after packaging, and quality characteristics of the rhizomes. Oxygen and carbon dioxide levels progressively fell and rose, respectively, as the temperature of heat treatment rose and the duration of such treatment was extended. The sprouting rate of ginger rhizomes treated at $40^{\circ}C$ was higher than that of other samples. Rotting, softening, and increasing pH of rhizomes were accelerated by treatment at higher temperature for a longer time. Weight loss and soluble solid levels were not affected by heat treatment. Sensory qualities such as appearance, odor, and overall acceptability of rhizomes fell with treatment at a higher temperature for a longer time. These results suggest that heat pretreatment has a detrimental effect on the quality of fresh ginger rhizomes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.742-749
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• 2009

In order to establish the basic scientific data on the fermentation characteristics of chonggak kimchi (CGK), we studied with CGKs prepared at different seasons and stored at various temperatures ($5{\sim}23^{\circ}C$). Changes in pH and acidity of CGK fermented at different temperatures were typical. However, acidity of summer CGK stored under $15^{\circ}C$ did not reach 1.0% since the amount of reducing sugar in the summer radish was lower by over 1% than the ones from the other seasons. Growths for Leuconostoc and Lactobacillus spp. over 8.0 logCFU/mL were observed in CGKs fermented above $10^{\circ}C$. Changes in Max G, cutting force, of CGK from different seasons were apparent. Max Gs for spring and summer CGK were decreased immediately right after storage while Max Gs for winter CGKs were increased slowly during storage. According to the results of sensory evaluation, CGKs revealed the highest overall acceptability when acidity of kimchi reached $0.7{\pm}0.1%$ under the given fermentation condition. However, CGK prepared with radish from winter or summer season tasted better than the one made in the spring. But the edible periods for winter CGKs were longer, compared with summer CGKs fermented at the same temperature. In conclusion, CGK fermented at $10^{\circ}C$ in the winter season gives a better taste with longer edible duration than the other CGKs.

• Journal of the Microelectronics and Packaging Society
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• v.16 no.1
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• pp.33-38
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• 2009

The use of portable devices has created the need for new reliability criterion of drop impact tests because of the tendency to accidentally drop in the use of these devices. The effects of different PCB surface finishes (organic solderability preservative (OSP) and electroless nickel immersion gold (ENIG)) and high temperature storage (HTS) test on the drop reliability were studied. Various drop test conditions were used to evaluate a drop reliability of assemblies to endure such impact and shock load. In the case of the as-reflowed samples (no HTS test), the SAC/OSP boards exhibited a better drop impact reliability than that of SAC/ENIG. However, the reverse was true if HTS test is performed. In addition, significant decrease of drop reliability was observed for both SAC/ENIG and SAC/OSP assemblies after HTS test. It was also observed that the thickness of intermetallic compound layer do play an important role in the brittle fracture of drop test.

• Journal of Korea Water Resources Association
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• v.52 no.6
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• pp.381-395
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• 2019

The purpose of this study is to predict agricultural reservoir storage rate (RSR) in a month. This algorithm was developed by multiple linear regression model (MLRM) which included the past 3 months RSRs data and the future climate change scenarios. In order to improve use of predicted RSR, this study need the severe criteria in terms of drought. So, the predicted RSR was indexed as the 3 months reservoir drought index (RDI3) and then it was disaggregated into drought duration, severity, and intensity. For the future RSR estimation by climate change scenarios, the 6 RCP 8.5 scenarios of HadGEM2-ES, CESM1-BGC, MPI-ESM-MR, INM-CM4, FGOALS-s2, and HadGEM3-RA were used in three future evaluation periods (S1: 2011~2040, S2: 2041~2070, S3: 2071~2099). The future S3 period of HadGEM2-ES scenario which has the biggest increase in precipitation and temperature showed the largest decrease to 60.2% among the 6 scenarios compared to the historical RSR (1976~2005) 77.3%. In contrast, INM-CM4 scenario which has smallest changes in precipitation and temperature in S3 period showed the smallest decrease to 72.8%. For the CESM1-BGC and MPI-ESM-MR, FGOALS-s2, and HadGEM3-RA, the S3 period RSR showed 72.6%, 72.6%, 67.4%, and 64.5% decrease respectively. The future severe drought condition of RDI3 below -0.25 showed the increase trend for the number and severity up to -2.0 during S3 period.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.2019-2027
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• 2013

In this study, we tried to develop a coating agent for the fresh-cut fruits used in cakes. First, the coating agent mixing ratios of sugar, pectin, sodium alginate, carrageenan, xanthan gum, vitamin C, and purified water were selected to be 55, 2, 2, 0.04, 0.1, 0.05, and 40.81% (w/w), respectively. In a freeze-thaw stability of the coating agent, the viscosity remained constant for 3 cycles of freezing and thawing repetition process, but showed a slightly decreasing trend in the 4th repetition process (P<0.05). On the other hand, the sugar content, pH, and chromaticity remained constant even in the 4th repetition process. Pineapple coated with the coating agent had smaller weight loss, hardness changes, and total bacteria distribution compared to the uncoated pineapple (P<0.05). In the chromaticity, both of the two pineapples experienced browning with increasing storage duration, as L value decreases and b value increases. However, when the color difference was compared, the progress of browning for the uncoated pineapple was faster than the coated pineapple. Also, the progress of browning at $4^{\circ}C$ was found to be slower than the progress of browning at $25^{\circ}C$. Therefore, the storage stability of the fresh-cut fruits could be improved by coating the fresh-cut fruits for cakes with the coating agent and storing at a low temperature, which would contribute to extending the shelf-life of cakes.

• Korean journal of food and cookery science
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• v.19 no.6
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• pp.783-793
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• 2003

The effects of various kinds of starch (mungbean, potato, corn and a blend of potato and com starch) on the quality characteristics of muhwakwa-pyun were studied according to the storage duration. The sweetness, pH and total acidity of muhwakwa extract were analyzed, as were the Visco/Amylograph viscosity profile and DSC thermodynamic characteristics of starches. For quality characteristics, color difference, instrumental texture characteristics and sensory characteristics were compared. The sweetness of muhwakwa extract was satisfactory but the total acidity was low for Kwa-pyun manufacture. Therefore, its pH was adjusted to 3.4 by adding 10％ citric acid with an amount of 1％ of total liquid. From the Visco/Amylograph viscosity profile and DSC thermodynamic characteristics of starches, a blend of potato and com starch was found to be easy to cook and form a gel but a little more resistant than the other starches in terms of retrogradatin. Lightness (L) and yellowness (b) of Kwa-pyun increased while its redness (a) decreased by the storage. The color became whiter and the clarity decrease regardless of the kinds of starch, which became obvious after 3 days of storage. The hardness, springiness, adhesiveness and cohesiveness tended to decrease with storage, which was weak in a blend starch. The overall acceptability of Kwa-pyun made with a blend of potato and com starch was evaluated as being the best among the samples tested. Therefore, for traditional kwa-pyun manufacture manufacture mungbean starch might be replaced with a blend of potato and corn starch which is less expensive and easily available in the market nowadays.