• The Korean Journal of Food And Nutrition
• /
• v.24 no.4
• /
• pp.589-601
• /
• 2011

The purpose of this study was to investigate changes in the cooking process of $Pat-juk$(red beans porridge), $Jat-juk$(pine-nut porridge) and $Tarak-juk$(milk porridge) in cooking books published after Korean modern era, approximately from late 19th century to the present. We analyzed 11 historical cook books were analyzed. It is found that the amount of red beans used for $Pat-juk$ was the same or more than that of rice but never less than rice. Only one cook book suggested sugar as seasoning for final taste, but all the other cook books mentioned salt for final taste. $Hangukeumat$(1987) suggested the method for obtaining optimum color for $Pat-juk$. After smashing and passing through the cooked red beans, collecting the red bean water to boil first and then adding the passed through red beans to boil together, in which rice will be added the last to be boiled. For $Jat-juk$, the ratio of the amount of pine-nut and rice were varied among cook books that the amount of pine-nut can be more, same or less than rice. $Jat-juk$ can have salty or sweet, so sugar, honey or salt were used for final seasoning. Pine-nut and rice were cooked together or cooked successively depending on cook books. The changes in cooking procedures of $Tarak-juk$ were the portion of milk used and the method of preparing rice before making the porridge. Firstly, the portion of milk increased over time. $Tarak-juk$ can be also tasting both sweet or salty, so sugar or salt was used for final seasoning. Secondly, two method of preparing rice were found; one is that rice was ground after soaking in water and the other is that rice was ground and toasted before putting into the porridge. When the ground rice was toasted, the milk was added with water at the same time because the cooking time of the porridge with toasted rice was shortened so that the milk could be added earlier than the other method without the risk of sticking on the bottom of the pot. In further studies, the cooking procedures used in the previous period of the late 19th century should be examined. Also after restoring all the cooking methods suggested in cook books, the comparison of the sensorial and nutritional value needs to be carried out for applying or reinventing new recipe for food industry.

• Communications of the Korean Mathematical Society
• /
• v.37 no.3
• /
• pp.881-891
• /
• 2022

In the present paper, we have studied Miao-Tam equation on three dimensional almost coKähler manifolds. We have also proved that there does not exist non-trivial solution of Miao-Tam equation on the said manifolds if the dimension is greater than three. Also we give an example to verify the deduced results.

• Korean Journal of Mathematics
• /
• v.30 no.1
• /
• pp.1-10
• /
• 2022

In the present paper, we have studied conformal Ricci solitons on f-Kenmotsu manifolds of dimension three. Also we have studied 𝜙-Ricci symmetry, 𝜂-parallel Ricci tensor, cyclic parallel Ricci tensor and second order parallel tensor in f-Kenmotsu manifolds of dimension three admitting conformal Ricci solitons. Finally, we give an example.

• Kyungpook Mathematical Journal
• /
• v.63 no.2
• /
• pp.313-324
• /
• 2023

In the present paper, we study generalized Ricci solitons on N(κ)-contact metric manifolds, in particular, we consider when the potential vector field is the concircular vector field. We also consider generalized gradient Ricci solitons, and verify our results with an example.

• Journal of the Korean Society of Food Culture
• /
• v.31 no.5
• /
• pp.489-497
• /
• 2016

Kunrak, a type of Korea traditional cheese, is made using Tarak, a yogurt produced with makgeolli as the fermentation source. Kunrak is produced by removing whey from Tarak, followed by drying process for safe storage and consumption over a longer period. In this study, we produced kunrak based on the method described in "Imwonsibyukji". Prepared Kunrak was ripening for 96 hours at 20, 30, and $40^{\circ}C$. In order to study characteristics of Kunrak, physiochemical properties (pH, acidity, water contents) and contents of metabolites (organic acids, sugars, amino acids, and fatty acids) were analyzed. During ripening, water contents decreased. The main organic acids in Kunrak were citric acid and lactic acid, and the main free sugar was lactose. Main amino acids were glutamate and phenylalanine, and main fatty acid was saturated capric acid. At later ripening, all metabolites increased immediately after preparation. The sensory evaluation score of overall preference was highest for Kunrak, which was ripening at $40^{\circ}C$ for 96 hours. This study was aimed to assay metabolites of Kunrak under various ripening conditions. The results provide basic data to produce conditions for standardized manufacturing of Kunrak.

• International Journal of Computer Science & Network Security
• /
• v.23 no.2
• /
• pp.89-95
• /
• 2023

Cloud computing today provides huge computational resources, storage capacity, and many kinds of data services. Data sharing in the cloud is the practice of exchanging files between various users via cloud technology. The main difficulty with file sharing in the public cloud is maintaining privacy and integrity through data encryption. To address this issue, this paper proposes an Enhanced RSA encryption schema (ERSA) for data sharing in the public cloud that protects privacy and strengthens data integrity. The data owners store their files in the cloud after encrypting the data using the ERSA which combines the RSA algorithm, XOR operation, and SHA-512. This approach can preserve the confidentiality and integrity of a file in any cloud system while data owners are authorized with their unique identities for data access. Furthermore, analysis and experimental results are presented to verify the efficiency and security of the proposed schema.

• Communications of the Korean Mathematical Society
• /
• v.38 no.3
• /
• pp.865-880
• /
• 2023

The main intention of the current paper is to characterize certain properties of *-conformal Ricci solitons on non-coKähler (𝜅, 𝜇)-almost coKähler manifolds. At first, we find that there does not exist *-conformal Ricci soliton if the potential vector field is the Reeb vector field θ. We also prove that the non-coKähler (𝜅, 𝜇)-almost coKähler manifolds admit *-conformal Ricci solitons if the potential vector field is the infinitesimal contact transformation. It is also studied that there does not exist *-conformal gradient Ricci solitons on the said manifolds. An example has been constructed to verify the obtained results.

• The Korean Journal of Food And Nutrition
• /
• v.26 no.1
• /
• pp.35-43
• /
• 2013

The substances of lactic acid bacteria (LAB) isolated feom Kimchi and Tarak, L. mesenteriodes LAB kw5, and S. thermophilus LAB KW15 were investigated for growth effect of Helicobacter pylori with IgY and Auricularia auricula. Inhibition of H. pylori was confirmed at LAB KW5 and KW15 supernatants. Interestingly, anti-H. pylori substance in LAB KW5 and KW15 supernatants were sensitive to lipase, but insensitive to protein hydrolase and carbohydrate hydrolase. The inhibition zone toward H. pylori was not shown with the lipase-treated supernatants. Therefore, there seemed to be lipid-like substances in the cultures. By the analyses with gas chromatography, undecanoic acid ($C_{11:0}$), palmitic acid ($C_{16:0}$), stearic acid ($C_{18:0}$), and oleic acid ($C_{18:1}$) were detected at the culture substances from L. mesenteroides LAB KW5 and S. thermophilus LAB KW15, and more eicosadienoic acid ($C_{20:2}$) from L. mesenteroides LAB KW5. Anti-H. pylori substances of LAB with IgY and A. auricula extract were analyzed for inhibition effect of H. pylori. The inhibition increased more by the range from 57% to 86% by the mixture. The substances with IgY and A. auricula extract showed more effective inhibition of H. pylori than single or double trials.

• Steel and Composite Structures
• /
• v.21 no.6
• /
• pp.1265-1285
• /
• 2016

This paper presents experimental results of advanced investigation carried out on the beams reinforced with Glass Fiber Reinforced Polymer (GFRP) rebar and stirrups. Twelve beams reinforced with GFRP and one beam with steel reinforcement of size $230{\times}300{\times}2000mm$ were investigated. Longitudinal reinforcement, shear span and spacing of stirrups were the main variables to form the set. In advanced testing three types of strain gauges for steel, composite and concrete surface were applied to observe strain/stress development against the applied load. Live data were recorded from four strain gauges applied on stirrups, one at center on longitudinal reinforcement, two on the concrete surface and central deflection during the test. Although the focus of the paper was mainly on the behavior of GFRP shear reinforcement, other parallel data were observed for the completeness of the test. Design recommendations of ISIS Canada Design Manual (2007), Japan Society of Civil Engineers (1997) and American Concrete Institute (ACI-440.1R-06) were reviewed. Shear design predictions were compared with experimental results in which it was observed that all the three standards provided conservative predictions. However, ACI found most efficient compare to other two there is room to improve the efficiency of the recommendations.

• Advances in concrete construction
• /
• v.13 no.2
• /
• pp.183-190
• /
• 2022

A wide range of experimental bases and improved performance with different forms of Fiber Reinforced Polymer (FRP) have attracted researchers to produce eco-friendly and sustainable structures. The reinforced concrete (RC) beam's shear capacity has remained a complex phenomenon because of various parameters affecting. Design recommendations for the shear capacity of RC elements having FRP reinforcement need a more experimental database to improve design recommendations because almost all the recommendations replace different parameters with FRP's. Steel and FRP are fundamentally different materials. One is ductile and isotropic, whereas the other is brittle and orthotropic. This paper presents experimental results of the investigation on the beams with glass fiber reinforced polymer (GFRP) reinforcement as longitudinal bars and stirrups. Total twelve beams with GFRP reinforcement were prepared and tested. The cross-section of the beams was rectangular of size 230 × 300 mm, and the total length was 2000 mm with a span of 1800 mm. The beams are designed for simply-supported conditions with the two-point load as per specified load positions for different beams. Flexural reinforcement provided is for the balanced conditions as the beams were supposed to test for shear. Two main variables, such as shear span and spacing of stirrups, were incorporated. The beams were designed as per American Concrete Institute (ACI) ACI 440.1R-15. Relation of VExp./VPred. is derived with axial stiffness, span to depth ratio, and stirrups spacing, from which it is observed that current design provisions provide overestimation, particularly at lower stirrups spacing.