• Korean Journal of Food Science and Technology
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• v.44 no.6
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• pp.736-742
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• 2012

In this study, the brewing and quality characteristics of a variety of honey and yeast strains in Korea were investigated. After fermenting acacia honey, chestnut honey, citrus honey, and mixed flower honey using commercial yeast, the quality changes during fermentation were investigated. Chestnut honey wine (mead) and mixed flower mead showed the highest ethanol contents of 11.9 and 11.3%, respectively after fermenting for 8 days at $25^{\circ}C$. Acacia mead and citron (Chinese lemon) mead showed 5.0 and 8.2% ethanol contents, respectively. Mixed mead, which fermented with acacia honey and mixed flower honey, in order to advance sensory properties, showed the best sensory properties, generating 10.9% ethanol, while another product with citron honey and mixed flower honey generated 11.1% of ethanol but with a lower sensory value. When adding corium peels to the mixed mead of acacia honey and mixed flower honey, the ethanol content was not increased by addition of corium peels into mixed mead, but its total acceptability was increased by addition of 2% corium peels. To check the mead clarification, it was treated with 0.6% of bentonite and filtered; then, its turbidity was observed over a storage period. The safe result for precipitation was shown at the condition of storing at $10^{\circ}C$ for 15 days with 0.24 NTU (Nepthelometric Turbidity Unit).

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.4
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• pp.490-496
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• 2008

The purpose of this study was to examine the qualities of breads added with 0.01%, 0.1% and 1% of Sargassum siliquastrum extracts (SSE). The result of total microbial count showed that breads with SSE were reduced with increasing storing time, especially bread with 1% SSE was reduced about 2 log cycle as compared to that of control. The moisture content of the bread added SSE and non-added bread were not significantly different during the early storage period, but after 9 days of storage, the moisture content of control was 13% decreased while that of the SSE added bread was decreased by only $5{\sim}6%$. In the color, lightness and yellowness of bread diminished with increasing amounts of SSE in bread while conversely, redness increased. In sensory evaluation, bread containing 0.01% and 0.1% SSE were preferred than the control over total preference, while bread containing 1% SSE showed the lowest preference. These results suggest that the addition of 0.1% SSE in bread had a good effect on improving the preservation and development of quality.

• Journal of Animal Environmental Science
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• v.12 no.3
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• pp.161-168
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• 2006

This paper describes the changes of characteristics of pig slurry according to storing depth. Most of the substances containing pollutants, such as were Management of manure and wastewater from animal confinement facilities is a critical factor for pollution control. With proper treatment processing method in both solid and liquid forms, it can be used as a fertilizer and soil conditioner. In Korea, liquid-manure handling system is very popular because its treatment and application is easy and labor saving. In the storage tank treatment, the period of fermentation process and solids-liquid separation averages six months and the supernatant liquid is being used as a fertilizer. In this study, the changes in chemical characteristics of pig slurry at varying depths of the storage tank were investigated. Results showed that the pH value of the fermented pig slurry was > 7, while the major pollutants such as BOD, SS, N and P were highest in the bottom of the tank. Therefore, the above findings proved that varying depths in the storage tank can influence the concentration of pollutants of the fermented pig slurry.

• Journal of the Korean Applied Science and Technology
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• v.35 no.4
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• pp.1307-1319
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• 2018

As interests in the air pollution increases, many kinds of researches are underway on the reduction of air pollutants. The removal of nitrogen oxides from the emission gas of diesel vehicles using urea solution has shown a great effect. The quality of urea solution is strictly defined by domestic law, but the increase of impurities in urea solution reduces the effect of reducing nitrogen oxides. Therefore, in this study, the change of physical properties of urea solution was analyzed after heating the urea solution for a certain temperature and time. Also, the changes of physical properties of urea solution were analyzed according to kinds of storage container and temperature for storing the urea solution. After heating the urea solution for a certain period of time, the biuret content in urea solution increased and the content of urea decreased. As the urea content decreased, both density and refractive index decreased. In the storage stability test carried out at a constant temperature with iron and PET containers, no change in physical properties was observed.

• Conservation Science in Museum
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• v.25
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• pp.1-8
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• 2021

This study investigated White Porcelain Water Dropper with Openwork Lotus Scroll Design and Eight Trigram Design in Cobalt-blue Underglaze (hereinafter, the "water dropper") in the collection of the National Museum of Korea using computed tomography (CT). A replica was produced to examine both the structure and its original production method. The CT scanning identified no joint lines or pores in the clay, which suggests that the body (the lower part of the water dropper) was shaped in a single piece using a mold and was then matched with a mold-formed lid (the upper part of the water dropper). The inner container of the body portion was roughly trimmed with a bamboo knife so that its upper surface could be securely attached to the bottom of the lid and prevent any leakage in the joined surface. It appears that the inner container for storing water was made first in a cylindrical shape that met the unit of quantity used at the time and could be easily formed by molding. It was transformed into a trapezoid shape during the process of combining it with the lid. A cylindrical inner container was reproduced using silicon 3D printing to compare its capacity with that of the original inner container. The comparison revealed that the reproduced container had a capacity of 152.5㎖, whereas the original container holds approximately 168.6㎖, a figure similar to three hop (around 174㎖) in Joseon-period units of quantity. Since the capacity of the cylindrical inner container corresponds to a known measure from the late Joseon dynasty, it is likely that the water dropper was originally produced to contain a cylindrical inner container.

• Journal of Korea Water Resources Association
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• v.55 no.7
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• pp.515-529
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• 2022

Identifying the available water resources amount is an essential process in establishing a sustainable water resources management plan. Dam facility is a major infrastructure storing and supplying water during the dry season, and the water supply yield of the dam varies depending on dam inflow conditions or operation rule. In South Korea, water supply yield of dam is calculated by reservoir simulation based on observed historical dam inflow data. However, the water supply capacity of a dam can be underestimated or overestimated depending on the existence of historical drought events during the simulation period. In this study, probabilistic inflow data was generated and used to estimate the appropriate range of the water supply yield of hydropower dams. That is, a method for estimating the probabilistic dam inflow that fluctuates according to climatic and socio-economic conditions and the range of water supply yield for hydropower dams was presented, and applied to hydropower dams located in the Han river in South Korea. It is expected that the understanding water supply yield of the hydropower dams will become more important to respond to climate change in the future, and this study will contribute to national water resources management planning by providing potential range of water supply yield of hydropower dams.

• International Journal of Computer Science & Network Security
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• v.22 no.11
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• pp.141-148
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• 2022

The development of the education system and the labor market today requires new conditions for unification and functioning, the introduction of an innovative culture in the field of Education. The construction of modern management of innovative development of a higher education institution requires consideration of the existing theoretical, methodological and practical planes on which its formation is based. The purpose of the article is to substantiate the modern paradigm of organizing the mechanism of managing the innovative development of higher education institutions. Innovation in education is represented not only by the final product of applying novelty in educational and managerial processes in order to qualitatively improve the subject and objects of management and obtain economic, social, scientific, technical, environmental and other effects, but also by the procedure for their constant updating. The classification of innovations in education is presented. Despite the positive developments in the development of Education, numerous problems remain in this area, which is discussed in the article. The concept of innovative development of higher education institutions is described, which defines the prerequisites, goals, principles, tasks and mechanisms of university development for a long-term period and should be based on the following principles: scientific, flexible, efficient and comprehensive. The role of the motivational component of the mechanism of innovative development of higher education institutions is clarified, which allows at the strategic level to create an innovative culture and motivation of innovative activity of each individual, to make a choice of rational directions for solving problems, at the tactical level - to form motives for innovative activity in the most effective directions, at the operational level - to monitor the formation of a system of motives and incentives, to adjust the directions of motivation. The necessity of the functional component of the mechanism, which consists in determining a set of steps and management decisions aimed at achieving certain goals of innovative development of higher education institutions, is proved. The monitoring component of the mechanism is aimed at developing a special system for collecting, processing, storing and distributing information about the stages of development of higher education institutions, prediction based on the objective data on the dynamics and main trends of its development, and elaboration of recommendations.

• Analytical Science and Technology
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• v.25 no.6
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• pp.483-491
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• 2012

This study is to investigate the issues on how to secure stability during the purification process for the production of recombinant protein A. The final recombinant protein A is produced by passing through the cation exchange column (SP) and the anion-exchange column (Q) during the production process, for which the samples produced by the step-by-step processes can be exposed to trouble in securing stable storage in case the next process cannot be taken within the proper time period. Accordingly, this study aims to evaluate the proper storage conditions and length of time when storing samples produced in the production process. That is, in this study, how to store fair samples, how long the storage period should be set up, and how to evaluate the security of its quality depending on time are dealt with. The items to be experimented with were enodotoxin, SDS-PAGE, HPLC purity and concentration. Experimental results showed that after passing the cation exchange column, when stored at $4^{\circ}C$ or room temperature, SDS-PAGE showed a major band, endotoxin is 5.0 Eu/mg or less, and concentration is on average of 8.21 to 8.24 mg/mL and RSD% 0.10~0.62%. In addition, HLPC purity showed somewhat stable results; at the HPLC purity 214 nm, the average is 99.24% to 99.37% and RSD% is 0.22~0.29%, while the average is 89.72% to 89.80% and RSD% 0.62~1.26% at 280 nm. On the contrary, after passing the anion exchange column, when stored at $4^{\circ}C$ or room temperature, SDS-PAGE revealed the major band, endotoxin is 0.5 Eu/mg or less, and concentration is on average of 5.59 mg/mL and RSD% 0.03~0.10%. when it comes to HLPC purity, the result showed that at the HPLC purity 214 nm, the average is 99.74% and RSD% is 0.10~0.11%, while the average is 96.16% to 96.85% and RSD% 0.72~1.13%. In conclusion, the stability of fair samples of recombinant protein A during the manufacturing process could be obtained without substance decomposition for 7~8 days at $4^{\circ}C$ or 20~21 days at room temperature.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1611-1618
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• 2012

Peeled balloon flower roots and parboiled bracken are pre-processed foodstuffs commonly used in the institutional food service. This study was conducted to establish the suitable manufacturing process for these foodstuffs and the optimal storage condition during distribution in the market. The most suitable manufacturing process was developed by surveying the manufacturing factories that produce these foodstuffs. Samples were collected by selecting a site among the surveyed manufacturing factories and storing them at different temperatures (4, 10, $20^{\circ}C$). The resulting changes in microbiological, physicochemical, and organoleptic qualities depending on the storage period (1, 2, 3, 4, 5, 7, 10 days) were investigated. The number of general bacteria in balloon flower roots at the beginning of the storage period was 5.26 log CFU/g and the number in the $4^{\circ}C$ storage group remained unchanged until the $3^{rd}$ day, but then increased to 7.63 log CFU/g at the $4^{th}$ day, and then gradually increased up to the $7^{th}$ day. However, in the 10 and $20^{\circ}C$ storage groups, the number was rapidly increased to 7.42 log CFU/g and 7.86 log CFU/g, respectively, at the $2^{nd}$ day. The parboiled bracken samples presented a similar trend. For physicochemical quality changes, the pH and hardness were rapidly decreased in the $20^{\circ}C$ storage group. The organoleptic quality was favorably evaluated (5~6 points out of 9 points) up to the $5^{th}$ day in the $4^{\circ}C$ storage group but the overall acceptability was rapidly decreased from the $2^{nd}$ day in the other storage temperature groups. These results confirmed the optimal storage condition for these pre-processed foodstuffs as being less than 3 days at $4^{\circ}C$.

• Research in Plant Disease
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• v.11 no.2
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• pp.128-134
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• 2005

This study was conducted to elucidate effect of environmental factors on the development of white rot. In order to identify the causal agents causing white rot of Allium crops, we compared DNA profiles of a representative isolate, Sclerotium cepivorum, introduced from foreign country with Korean isolates using UP-PCR. As a result, Sclerotium isolates forming round-shaped sclerotia were identified as Sclerotium cepivorum pertaining in UP-PCR b group and Sclerotium isolates farming anamorphic-shaped sclerotia presumed to be a novel species of Sclerotium based on DNA profiles of UP-PCR. There was a big difference in DNA band pattern between two species of Sclerotium isolated in Korea. Electron micrographs of scanning electron microscope and transmission electron microscope showed morphological differences in sclerotial surface structure and rind layers between two species of Sclerotium. There were more wrinkles and pore spaces on sclerotial surface of Sclerotium sp. forming anamorphic-shaped sclerotia than that of Sclerotium cepivorum forming round-shaped sclerotia. Both of two white rot pathogens grew well at the temperature range of $10-25^{\circ}C$ with optimal temperature of $20^{\circ}C$. Sclerotia of the two pathogens were well formed at $20^{\circ}C$ and well germinated at the temperature range of $20-24^{\circ}C$, Effect of pre-incubation of sclerotia on destruction of sclerotial dormancy of two pathogens was evaluated through storing sclerotia under different temperature condition. The sclerotia of the two pathogens showed an increased capacity to germinate on potato dextroise agar when the sclerotia were incubated for 7 days at $10^{\circ}C$ after pre-treatment at $35^{\circ}C$ for 7 days. At that time, germination rate of Sclerotium sp. and 5. cepivorum was $100\%\;and\;70\%$, respectively. Flooding period and treatment temperature had an effect on sclerotial survival rate of the two pathogens. As flooding period and treatment temperature increased, sclerotial germination rate of the two pathogens decreased. It was confirmed that soil humidity played an important role on development of white rot. It was the highest disease incidence of garlic white rot when garlic were sown at potted soils infested with the two pathogens and adjusted soil humidity to $15\%$ (field moisture capacity, about -300 mb). As soil humidity increase or decrease based on $15\%$ of soil humidity, disease incidence decreased move and more.