• 동아시아식생활학회지
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• 제7권1호
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• pp.65-70
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• 1997

To investigate the food preservative effects of leaf mustard Dolsan(Brassica juncea), the pretreated extract of leaf mustard Dolsan were added to Kimchi and the results are as following. pH of Kimchi added leaf mustard Dolsan extracts were lower than that of control at initial stage, but after 6 days of fermentation, pH was higher in order of Kimchi added the pretreated extract of leaf mustard Dolsan (hydrolyzed at 3$0^{\circ}C$ for 24 hours, PEM), the unpretreated extract of leaf mustard Dolsan(UEM) and control. The total number of bacteria and lactic acid bacteria increased rapidly at the initial stage of fermentation and reached plateau at 2 days of fermentation. The number of bacteria and lactic acid bacteria of Kimchi added leaf mustard Dolsan extracts were lower than that of control ,a and antimicrobial activity of PEM in Kimchi was higher than that of UEM. After 2 days fermentation, sensery value of Kimchi added PEM was more excellent than that of control.

• 대한조선학회논문집
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• 제45권4호
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• pp.389-395
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• 2008

It is very well known that the natural frequency of an oscillating body on the free surface is determinable only after the added mass is given. However, it is hard to find analytical investigations in which actually the natural frequency is obtained. Difficulties arise from the fact that in order to determine the natural frequency we need to compute the added mass at least for a range of frequencies, and to solve an equation where the frequency is a variable. In this study, first, a formula is obtained for the added mass, and then an equation for finding the natural frequency is defined and solved by Newton's iteration. It is confirmed that the formula shows a good agreement with the results given by Ursell(1949), and the value of natural frequency is reduced by 21.5% compared to the pre-natural frequency, which is obtained without considering the effect of added mass.

• 한국식품조리과학회지
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• 제32권4호
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• pp.466-475
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• 2016

Purpose: This study investigated the quality characteristics and antioxidant effects of Yakju added with rose, camellia, or cockscomb flower during fermentation. Methods: The quality characteristics and antioxidant effects were estimated including pH, amino acidity, total acid, ethanol content, color value, sensory test, electric donating ability, nitrite-scavenging ability, and ferrous ion chelating effect. Results: The pH values of Yakjus added with rose, camellia, or cockscomb flower were decreased after 2 days of fermentation and then increased after 4 days of fermentation, with final pH ranging from 4.15 to 4.27. Total acid content and amino acidity were increased during fermentation. The ethanol content in Yakjus fermented with rose, camellia, or cockscomb flower was rapidly increased after 2 days of fermentation, reaching the maximum content of 19.1% after 8 days of fermentation. In color evaluation, the L values of Yakjus added with rose, camellia, or cockscomb flower did not changes during fermentation, whereas values of a and b were increased. Total phenolic compound contents in Yakjus added with rose, camellia, or cockscomb flower were 0.67, 0.59, and 0.52 mg/mL, respectively. Total flavonoid contents in Yakjus added with rose, camellia, or cockscomb flower were 0.20, 0.09, and 0.26 mg/mL, respectively. In sensory test, the overall acceptability of Yakjus added with cockscomb flower was higher than that of Yakju added with rose or camellia flower. However, the difference was not statistically significant (p<0.05). Electron donating ability and nitrite-scavenging abilities were the highest in Yakjus added with rose flower, whereas ferrous ion chelating effect was the highest in Yakjus added with cockscomb flower. Conclusion: These results indicated that Yakjus added with rose, camellia, or cockscomb flower might have valuable functional properties due to their antioxidant effects.

• 한국식생활문화학회지
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• 제32권2호
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• pp.128-134
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• 2017

The purpose of this study was to investigate the quality characteristics of roasted peanuts and the antioxidative effect of peanut oil added with sesame oil. Saltiness of roasted peanut increased with increasing salt content. In terms of color value, L and b values decreased as increasing concentration increased, whereas a value increased with increasing salt content. Overall, sensory evaluations proved that roasted peanuts with 15% added salt was preferred over other samples. For peanut oil added with sesame oil, acid values increased during the storage period, whereas samples made with sesame oil had lower values than the control group. Peroxide values increased rapidly for 21 days and then decreased. The acid and peroxide values were lower in peanut oil added with 50% sesame oil compared to peanut oil added with 30%, 10%, and 70% sesame oil, as well as the control. The TBA values of peanut oil made with 50% and 30% sesame oil were lower than those of the control and 70% and 10% sesame oil. According to the Rancimat method, PS-50% (524 min) and PS-30% (453 min) demonstrated longer induction periods as compared to the control (280 min), PS-70% (445 min), and PS-10% (291 min) samples.

• 자원ㆍ환경경제연구
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• 제32권2호
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• pp.127-147
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• 2023

본 연구는 정부의 탄소중립 정책 중 하나인 화력발전을 신재생에너지로 대체하는 경우 에 대한 경제적 파급효과를 분석하는 것을 목적으로 한다. 이러한 분석을 위해 화력발전을 신재생에너지로 100% 대체하는 경우를 시나리오 A로 설정하고, 60%로 대체하는 경우를 시나리오 B로 설정한다. 또한 이렇게 화력발전을 신재생에너지로 대체할 때 비용이 발생하게 되는데 현행과 동일한 비용인 경우를 시나리오 1, 현행보다 비용이 120% 증가한 경우를 시나리오 2로 설정한다. 따라서 화력발전을 신재생에너지로 전환할 때 시나리오는 크게 이와 같이 4가지 경우로 정리된다. 화력발전을 신재생에너지로 전환하는 경우, 화력발전의 생산유발계수는 시나리오와 관계없이 현행 수준보다 감소하는 것으로 나타났다. 그러나 화력발전을 신재생에너지로 100% 전환하는 경우 부가가치유발계수와 온실가스배출량 유발계수는 현행 수준보다 감소한 반면 화력발전을 신재생에너지로 60% 대체하는 경우 부가가치유발계수와 온실가스배출량 유발계수는 현행 수준보다 증가했다. 또한 대부분의 업종의 온실가스배출량 유발계수는 감소하는 것으로 나타난 반면 생산유발계수와 부가가치유발계수는 증가하는 것으로 나타났다. 정부 정책의 목적은 화력발전을 신재생에너지로 전환시켜 온실가스배출량을 축소시키는 것이기 때문에 시나리오 화력발전을 신재생에너지로 100% 전환하는 경우가 더 적합한 것으로 보인다. 다만, 이로 인해 일부 업종의 생산유발계수와 부가가치유발계수가 감소하는 부작용이 발생하므로 이를 해결하기 위한 정부의 지원 정책이 필요하다.

• 미생물학회지
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• 제29권5호
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• pp.339-343
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• 1991

Heterotrophic activity, total bacteria and salinity were determined seasonally in the estuary of Naktong River over half tidal cycle. Heterotrophic activity was determined by the uptake of [U- $^{14}$ C]glucose. Heterotrophic activity fluctuated with the tides and was decreased as salinity increased. Teh great activity occurred near low ebb tide at all seasons except summer. The main environmental factor affecting hetreotrophic activity was the salinity rather than water temperature in the estuary of Naktong River. In order to estimate the effect of salt, salt was added to estuarine water. Vmax for glucose of salt-added water was 17% and 77% of original estuarine water at station 1 and 2 respectively and slight increase was observed at station 3. Respiration rate and Kt+Sn for glucose of salt-added sample increased at all 3 stations. The increase of the Kt value implies the reduced affinity of bacterial population for glucose. The effects of salinity on the heterotrophic activity were more extensive in the upper region of estuary than at the mouth.

• 한국응용과학기술학회지
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• 제28권3호
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• pp.374-378
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• 2011

The studied results of the gasohol, which is the mixture of gasoline and ethanol, were investigated for the promotion of applications on commercially by gasoline vehicle referring to octane number, minimum water contents be involved, and separation inhibitors for protecting phase separation etc. especially for the E10 and E20. The results showed that octane number will be revised by higher value as the ethanol is added more, and it's more effect in case of be added as a mixture than individually when inhibition agents is added for the inhibition of separation. and it's reasonable for the water contents of less than 1% by comparing with experimental results and in view of regulations of various countries.

• 동아시아식생활학회지
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• 제15권1호
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• pp.91-99
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• 2005

The effect of medicinal herb powder addition on the physicochemical characteristics of silk-tofu was investigated. Moisture content of silk-tofu decreased during the storage. The pH value of silk-tofu decreased a little until 2 days' storage, and then increased rapidly. The chromaticity of L value decreased for all silk-tofu during the storage. The a value increased a little at initial storage, and then tended to decrease, while b values increased significantly during storage. The contents of free amino acid were 4 times higher in silk-tofu than those in market tofu. Hardness, gumminess and chewiness of all silk-tofu increased rapidly during storage. Cohesiveness values decreased a little at initial storage, and then kept to increase upon storage. Generally, the total plate counts of bacteria of all silk-tofu increased during storage, and those of silk tofu with added medicinal herb powder were shown to be significantly lower than those in control. In sensory evaluation, color, structure, softness and overall acceptability of silk tofu with added dangui powder(dang-T) and control(con-T) were about to be high, and nutty taste and flavor of control silk-tofu was the highest in score.

• 유통과학연구
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• 제14권10호
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• pp.21-27
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• 2016

Purpose - This study analyzes economic relations and mutual influence in the global equipment manufacturing industry (EMI) and China's influence. Research design, data, and methodology - Data were collected from the World Input-Output Database (WIOT), looking at 16 countries. The sample time period was 2002-2011. Influence and motivation coefficients were calculated. Results - 1) China's EMI showed a very strong influence coefficient, even surpassing world industrial powers like Japan, the USA, Germany, and Korea. 2) As for influence on added-value, China's EMI motivation coefficient was ranked third in 2011, which meant it had a negligible effect on added-value. 3) From 2002 to 2011, both the influence and motivation coefficients of China's EMI rose. Conclusions - China's EMI has strong influence and motivation coefficients. It has a significant impact on the world EMI, especially on the total output of the global EMI. Additionally, during 2002 to 2011, the ranking of China's EMI motivation coefficient improved year over year, and its economic efficiency obviously improved. By 2011, China's EMI's international influence was second only to the US and Japan.

• 한국철도학회논문집
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• 제11권4호
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• pp.410-416
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• 2008

본 연구에서는 '2003년 산업연관표'를 사용하여 우리나라의 철도운송산업이 국내 운송산업 전체에서 차지하는 위상 및 철도운송산업과 여타산업의 관계적 특징에 대하여 살펴보았다. 그리고 산업연관분석 연구방법을 사용하여 국내 철도운송산업의 생산활동이 403개 여타 기본산업에 미치는 경제적 파급효과에 대해서 분석하였다.