• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.212-217
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• 2004

To make the germinated buckwheat tea, soluble solid contents, total flavonoid contents and organoleptic properties were investigated under various steaming time and drying temperature. The optimum condition of soluble solid contents were 6.93 min of steaming time and 73.59$^{\circ}C$ of drying temperature. Total flavonoid contents were maximum under the condition of 5.22 min of steaming time and 79.05$^{\circ}C$ of drying temperature. The optimum condition of overall palatability was 6.00 min of steaming time and 77.33$^{\circ}C$ of drying temperature. The optimum ranges of soluble solid contents, total flavonoid contents and overall palatability of the tea were 5.4∼7.0 min of steaming time and 75∼8$0^{\circ}C$ of drying temperature. The values expected in the optimum ranges were also similar to the experimental values.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.16 no.9
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• pp.775-782
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• 2003

In the study, the total conductivies in [(Ce $O_2$)$_{1-x}$ (Zr $O_2$)$_{x}$]$_{0.8}$(Sm $O_{1.5}$)$_{0.2}$ (x- 0, 0.05, 0.1, 0.2) solid solution were measured as a function of temperature and oxygen partial pressure between 80$0^{\circ}C$ and 1,00$0^{\circ}C$ using 4-probe d.c method. Under pure oxygen atmospere, the oxygen ionic conductivity of [(Ce $O_2$)$_{1-x}$ (Zr $O_2$)$_{x}$]$_{0.8}$(Sm $O_{1.5}$)$_{0.2}$ decreased with the concentration of Zr $O_2$At high oxygen partial pressure, the electrical conductivity is almost independent of oxygen partial pressure and decreased with the increase in Zr content. However, the electrical conductivity increase with decreasing oxygen partial pressure and is almost independent of Zr content at low oxygen partial pressure. Empirically, Total conductivity( $\sigma$ ) was expressed by the p$o_{2}$ -independent conductivity as $\sigma$$_{i}$, and the $p_{-1/4}$ $o_{2}$sup -dependent part as $\sigma$$_{e}$. Total, ionic and electronic conductivities fitted by data enabled to determine the transference number. The ionic transference number( $t_{i}$ ) decreased while the electronic transference( $t_{e}$ ) increase with the increase in Zr content and p$o_{2}$.

• Proceedings of the Korean Institute of Resources Recycling Conference
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• 2006.09a
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• pp.3-12
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• 2006

The main feature of these total technologies is that we can constitute the optimum treatment scheme fitting to the property of wastes, amount of wastes and energy requirement. For high moisture content wastes or biomass resources, high pressure steam process (MMCS) for crush, dry and deodorize wastes to produce high quality fertilizer of fuel is most appropriate. For dry or semi-dry solid wastes, the STAR-MEET system can be applied to produce low-BTU gases for power generation using duel fueled diesel engines of Stirling engines, and the REPRES and HyPR-MEET systems can be applied to produce hydrogen rich medium-BTU gas. For waste plastics and oils, liquefaction technology is best fit to produce light oil or kerosene equivalent fuel oils. These total technologies are completely different from the existent waste treatment technologies based on land-filling or incineration, and are expected to disseminate all over the world in the near future.

• Journal of Korean Society of Environmental Engineers
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• v.31 no.11
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• pp.975-982
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• 2009

The purpose of this study is to offer informations about the current conditions and basic data of stream sediments in Busan city. So we first select 14 urban streams and collect sediment samples. Then, COD, proximate analysis, volatile solid, organic carbon content and elemental analysis were conducted to determine characteristics of the sediments. Results show that COD, volatile solid, Organic carbon content, T-N of sediment are determined in the range of 1.20~75.07 mg/g, 0.19~11.54%, 0.23~34.21% and 0.76~3.46%, respectively. Analysis data of sediments were compared with USEPA sediment quality standards and ontario sediment quality guidelines. As a result, when compared with COD, volatile solid and organic carbon content values, Bosucheon and Gudeokcheon are relatively heavily contaminated than the remainder sampling sites. But when compared with T-N values, all of sites were evaluated as seriously contaminated. Finally, for the determination of the correlations between sediment COD and moisture contents, ash contents, volatile solid, total organic carbon, total nitrogen and total carbon, linear model was fitted to the data using a least-squares algorithm. As a result, Linear model was well fitted to each data with good values of the correlation coefficient (r=0.9664~0.8501).

• Food Science and Preservation
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• v.6 no.4
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• pp.481-487
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• 1999

This study was determined to change in chemical composition of Mume(Prunus mume Sieb. et Zucc) fruits during maturation. There were no differences in the soluble solid and moisture content among varieties, but the soluble solid slowly increased with maturing. The pH and ash content were slightly decreased with maturation. The green color of 'Nanko' fruits was maintained for 92days after full bloom at the greeness value of -3.81 Whereas, the chlorophyll content of 'Koume' fruits remarkably decreased and it was not suitable for the processing of immature green Mume fruits. The titratable acidity increased during maturation. The organic acids were mainly composed of malic acid and citric acid. The malic acid was significantly decreased during maturation, whereas citric acid increased. Major free sugars and sugar alcohols were sucrose, glucose, fructose, sorbitol and maltose. Sucrose content increased as the maturity proceeded, whereas glucose and sorbitol were decreased. The total contesnt of free amino acids decreased with maturation and the total free amino acids in the flesh of fruits were occupied by asparagine at the range of 60 to 78%.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.10
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• pp.1421-1424
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• 2005

The aim of this study was to evaluate the effect of two diets different in crude fibre content and ingredients on performance and on caecal characteristics of rabbits around weaning. Thirty litters from thirty New Zealand White does were divided at Day 18 in two groups fed, respectively, a low fibre concentrate (LFC, consisting mainly of soybean meal, delactated whey, barley) from Day 18-28 followed by a creep feed (CF, consisting mainly in alfalfa meal, barley and wheat bran) from Day 29-32, and a CF from Day 18-32. After weaning (32 days) both groups were fed the CF ad libitum for two weeks. During the pre-weaning period, mortality, milk intake and solid feed intake (from Day 20) were recorded daily, while the live weight of kits was recorded twice, at 18 and 32 days. At day 28, one rabbit/litter was slaughtered in order to obtain data on caecal content characteristics. After weaning, the rabbits were located in collective cages, feeding ad libitum CF; feed intake, live weight and mortality were recorded weekly for two weeks. During the preweaning period, there were no differences between the groups in milk and solid feed intake and, by consequence, in live weight at weaning; instead, the mortality was higher (12.5 vs 4.5%) for the group (A) that changed diet at 28 days. Group A showed also a higher caecal pH (6.12 vs. 5.72), propionate to butyrate ratio (0.73 vs. 0.46), ammonia content (9.3 vs. 7.1 mmol/l), but a lower total volatile fatty acid content (66.8 vs. 82.1 mmol/l) than B Group, probably due to the dried milk whey in the concentrate. After weaning, there were no significant differences between the two groups. The authors concluded that the use of a low fibre concentrate for suckling rabbits is not recommended.

• The Korean Journal of Food And Nutrition
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• v.33 no.4
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• pp.372-380
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• 2020

The purpose of this study is to investigate the physicochemical properties of jelly made from fermented red ginseng concentrate (FRGC) that can be easily absorbed and digested for the health promotion of the elderly. The pH of the jellies tended to decrease with increasing concentration of FRGC. Soluble solid content has significantly higher value when added more than 2%, and the water content of the sample was significantly lower when the FRGC was added 4%. As the amount of FRGC was increased, the total color difference increased, and the hardness of samples decreased significantly. On the other hand, the total ginsenoside contents of the FRGC was 45.50 mg/g. As the concentration of FRGC increased, the content of polyphenol and flavonoids increased. The increasing pattern of polyphenols and flavonoids showed a similar trend. As the content of FRGC increased, ABTS free radical scavenging activity significantly increased (p<0.05), and in the control, the minimum value (62.6 AEAC) and the 4% sample were highest (116.2 AEAC). DPPH radical scavenging activity was like that of ABTS radical scavenging activity. However, there was no significant difference in DPPH radical scavenging activity of 3% and 4% red ginseng jelly.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.2
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• pp.99-108
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• 2016

This study was conducted to investigate the quality characteristics of bread added with four different amounts (0% 3%, 6%, 9%, 12%) of gochujang. The pH, total soluble solid and moisture content of bread added with gochujang were $4.88{\pm}0.05$, $62.00{\pm}0.81%$ and $42.88{\pm}007$, respectively. For amino nitrogen content $224.00{\pm}0.00%$, chromaticity had a L value of $24.46{\pm}0.06$, a value of $10.18{\pm}0.13$, and b value of $7.44{\pm}0.10$. The pH of bread decreased with increasing gochujang content in bread. Total soluble solids of dough increased with increasing gochujang in bread (p<0.001). For fermentation 3% expansion was the highest, and bread volume and specific volume increased with increasing gochujang in bread. For baking loss, 12% was the highest. L values of bread decreased for both crust and crumb with increasing gochujang content in bread, and b values tended to decrease for both. Moisture contents increased with increasing gochujang content (p<0.001). For hardness, cohesiveness, springiness, and gumminess, chewiness of 12% gochujang added to bread showed the lowest value. Evaluation of sensory characteristics of 3% gochujang added to bread was the best. In conclusion, these results confirm that bread with gochujang has good effects on fermentation and preference.

• The Korean Journal of Food And Nutrition
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• v.14 no.4
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• pp.322-328
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• 2001

To assess the quality characteristics of black-goat meat extracts and to develop their quality index, the ingredient ratio, manufacturing process and general composition of black-goat meat extracts were investigated. A partial meat of black-goat had high protein content(20.2∼21.6%) and low lipid content (1.9∼3.3%). The crude protein contents, 3.5∼6.1%, of black-goat meat extracts had a high correlation (r=0.88, p<0.01) with black-goat meat content and the soluble solid content had a high correlation (r=0.87. p<0.01) with the subsidiary material content. Two commercial products had total bacteria of 10$^1$∼10$^2$ cfu/ ml. showing the necessity of pressure sterilization of final process.

• Journal of the Korean Professional Engineers Association
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• v.19 no.1
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• pp.12-24
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• 1986

The number of visiters to Bukhan Mt. national park, generation quantity of solid waste and collection system were researched to consider a counterplan for the pollution control of the national park and study for developing the effective treatment of solid waste was tried through the proximate analysis of each component containing. Results obtained in this study were summerized as follows; The great part of visitors go on an excursion to the Bukhan Mt. national park during July and August and also, the solid waste was generated nearly a half of the total amount at the same period. The major collection facilities in the national park were waste basket and incineration box. But the incineration box was too large in volume and very far in distance, and its collection period was irregular, so it was cause to the congestion of solid waste and bad smell and dirty. Therefore, to complete collection of solid waste, we must set up the waste basket which able to find within 40～50m from the origination place of solid waste and induce the visitors to throw the solid waste. It was obtained as moisture content: 48.5 wt%, volatile solid: 28.4wt％, fixed solid: 23.1 wt％, lower heating value: 1,320kca1/kg from experimental analysis of solid waste. According to this analysis, the incineration operation is possible, but the generation quantity of solid waste was too small to construct incineration plant for heat recovery. It was found that it is suitable for the aerobic composting by mixing with the night soil which generate in the national park after the recovery of resources such as metals, glasses and plastics.