• Journal of Life Science
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• v.23 no.4
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• pp.529-536
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• 2013

This study was carried out to investigate the characteristics of white soybean Chungkookjang fermented by Bacillus subtilis D7. The highest germination rate was obtained under $25^{\circ}C$ when water was supplied for 4 days at intervals of 2 hr. The total isoflavone content was 971.3 ${\mu}g/g$ before germination and 1023.8 ${\mu}g/g$ after germination. The amino type- and ammonia type-nitrogen contents of Chungkookjang were proportional to the fermentation time. The pH values of all Chungkookjang soybeans increased up to pH 7.8-8.0 during fermentation. The number of viable cells in all Chungkookjang soybeans increased significantly up to 24 hr. The protease activity of all Chungkookjang soybeans increased up to 30-36 hr. The ${\alpha}$- and ${\beta}$-amylase activities of Chungkookjang fermented by B. subtilis D7 were enhanced with increasing fermentation time. Analysis of the effect of Chungkookjang intake on the liver function of mouse showed that the alkaline phosphatase (ALP) activity and the superoxide dismutase (SOD) activity in the Chungkookjang diet group were markedly higher than those in the control group. The asparatate aminotransferase (AST) activity in the germinated soybean Chungkookjang diet group was higher than that in the nongerminated soybean Chungkookjang diet group. Therefore, Chungkookjang soybeans fermented with B. subtilis D7 can be expected to have an increased content of functional components and improved quality characteristics.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.247-259
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• 2010

In order to apply oriental medicine materials, which are applicable to the LOHAS concept demanded recently in society, to sauces, this study added different amounts of Omija, which has been proved to have various efficacies, effects and functions, to Bulgogi sauce with soy sauce as its main ingredient and analyzed the functionality of the prepared sauce through physical and sensory tests. General component analysis showed that, with increase in the Omija content, water content, crude ash and crude protein decreased, and crude fat was not detected As to color, L-value gradually increased with Omija content increased, and a-value indicating redness also increased as Omija extract added increased The higher the Omija content was, the lower pH and salinity were and the higher viscosity was. In the quantitative descriptive analysis of Omija Bulgogi sauce, with increase in the Omija content, color, flavor, taste and aftertaste grew stronger, and in the results of palatability test, the sauce containing Omija 5% was preferred most in all the evaluated items. In the quantitative descriptive analysis of Omija Bulgogi, with increase in the amount of Onija extract added, the strength of color, the flavor of sauce, and the taste of Omija grew stronger and the unpleasant smell, saltiness, sweetness and unpleasant taste grew weaker. Summing up the result of this study, when we tested five specimens of different Omija contents including a control, the specimen of 5% content was preferred most This result suggests that other kinds of fruit juice may be usable in soy sauce Bulgogi sauce and continuous efforts should be made to develop new types of Bulgogi sauce.

• Food Science and Preservation
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• v.14 no.3
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• pp.294-300
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• 2007

Three varieties of soy sauce were prepared using saps of bamboo, xylem and gorosoe, with sea salt and bamboo salt, in May. Soy sauce was fermented in the traditional manner. Homemade soy sauce was analyzed after 3 months of aging. The pH and amino-type nitrogen content of soy sauce fermented with xylem sap and sea salt were very high, and malic acid was dominant among four types of organic acid. The content of calcium in soy sauce fermented with bamboo sap and sea salt was fourfold greater than that of the control. The contents of total amino acids in the soy sauces fermented with xylem sap and gorosoe, with the addition of sea salt instead of water, were 2-fold and 1.4-fold greater than that of ordinary soy sauce, respectively. In the DPPH assay, the antioxidant effect of soy sauce fermented with bamboo sap and sea salt was higher than that of other samples. Sensory evaluation showed that the overall acceptability of soy sauce fermented with gorosoe and sea salt was best, among the samples tested.

• Journal of Life Science
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• v.13 no.3
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• pp.273-279
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• 2003

Changes in weight, length, amino acids, organic acids and free sugars of soybean sprouts germinated with extract of Panax ginseng(PGE, 100∼400 ppm) were investigated. PGE increased the weight and length of soybean sprouts. Content of total amino acid in soybean sprout germinated at 100 ppm of PGE after cultivation for 3 days was the most abundant and then decreased by increasing the concentration of PGE. Content of aspartic acid was increased with culture time, but that of glutamic acid was shown to be an opposite trend. Content of total free sugar was increased by increasing culture time and not affected by concentration of PGE. Content of sucrose in control group during growth of soybean sprout was decreased, but sucrose contents in PGE groups were increased to 3 days and decreased thereafter. However, the other sugars were continuously increased for 4 days. Content of total organic acids was the most abundant in soybean sprouts germinated with 200 ppm of PGE and cultured for 3 days. Phytic acid was a major organic acid, showing the range of 45 to 60% for total organic acids. In conclusion, PGE as sprouting water of soybean was effective to increase of growth, contents of amino acids and organic acids in soybean sprouts, indicating that PGE accelerated the quality of soybean sprouts.

• Journal of the Korean Recycled Construction Resources Institute
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• v.4 no.2
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• pp.97-106
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• 2009

self-loading, various problems related to construction can be solved as well as the save of construction cost. Thus, this study has an aim of applying foam concrete to structural purpose by adding bottom ash as a reinforcing material like fine aggregate, in contrast to conventional non-structural usage such as soundproofing or insulating materials. In addition, it was evaluated in terms of unit volume weight, flow value, air void, water absorption and dosage of foam agent wether replacement of cement by granulated blast furnace slag or fly-ash has an effect on the material characteristics of foam concrete. As results of experiments, it can be found that the increase of fine aggregate ratio, that is to say, the increase of bottom ash results in the increase of unit volume weight, while decreasing air void and flow value. But, appropriate addition of bottom ash to foam concrete makes it easy to control a homogeneous and uniform quality in foam concrete due to less sensitive to bubbles. As the replacement ratio of mineral admixtures such as granulated blast furnace slag and fly-ash increases, as unit volume weight tends to decrease. In the meanwhile, serious effects were shown on fluidity of foam concrete when more than limit of replacement ratio was applied.

• Journal of Satellite, Information and Communications
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• v.9 no.2
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• pp.96-100
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• 2014

Recently, the management system of wastewater treatment facility has magnified due to the stringent regulations for the protection of the environment, and a sewage treatment plant efficiency and research of the car development are activated in large facilities or industrial park. however, the existing sewerage disposal system and specific water quality monitoring network reliability for real-time transmission of this building is insufficient. In this paper, we proposed a local wireless network design for sludge multi meter data collection and control for measuring the concentration of the sludge efficiently. Also, the collected data over the local wireless network to transmitted to the central monitoring system and accumulate the data in real time to calculate statistics is possible to monitor the status of the sewage treatment facilities. The proposed system uses a short-range wireless networks of IEEE 802.15.4 and configures an IEEE 802.11 network which can monitor real-time status in central system. Also, we install a sludge multimeter and communication network in sewage treatment facilities and confirm the usefulness of the proposed technique by demonstrating its effectiveness.

• Journal of Navigation and Port Research
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• v.37 no.2
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• pp.165-171
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• 2013

YoungDo bridge is the first suspension bridge in Busan which experienced several times repair and reinforcement after completion in 1934. The bridge is under demolition for extension and restoration work since 2011. The purpose of this research is to establish data base about modern concrete. The mix design of the concrete is like that cement : fine aggregate : coarse aggregate = 1 : 2 : 4 or 1 : 3 : 6 by the parts. The compressive strength is in the ranges from 50 to 55 MPa and the elastic modulus is in the ranges from 25 to 35 GPa. From the fact that the deviation is less than 10 %, considerably high quality control was conducted in those days. The carbonation depth is 5.92 cm at the bridge post and 14.3 cm at the machine room. That is why ocean environment keeps the high humidity. The diffusion coefficient of chloride ion through the pores in concrete is 1.052e-12 $m^2/s$ from the regression analysis using the experiment data. The water cement ration is estimated at approximately 35 % in case if the concrete using ordinary Portland cement.

• Korean Journal of Remote Sensing
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• v.33 no.3
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• pp.275-285
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• 2017

National Meteorological Satellite Center(NMSC) has produced Sea Surface Temperature (SST) using Communication, Ocean, and Meteorological Satellite(COMS) data since April 2011. In this study, we have developed a new regional COMS SST algorithm optimized within the North-West Pacific Ocean area based on the Multi-Channel SST(MCSST) method and made a composite SST using polar orbit satellites as well as the COMS data. In order to retrieve the optimized SST at Northwest Pacific, we carried out a colocation process of COMS and in-situ buoy data to make coefficients of the MCSST algorithm through the new cloud masking including contaminant pixels and quality control processes of buoy data. And then, we have estimated the composite SST through the optimal interpolation method developed by National Institute of Meteorological Science(NIMS). We used four satellites SST data including COMS, NOAA-18/19(National Oceanic and Atmospheric Administration-18/19), and GCOM-W1(Global Change Observation Mission-Water 1). As a result, the root mean square error ofthe composite SST for the period of July 2012 to June 2013 was $0.95^{\circ}C$ in comparison with in-situ buoy data.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.1 no.1
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• pp.29-37
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• 1995

The purpose of this study was to development the waxed rice straw pulp tray(WRSPT) which had low water sensitivity. The quality changes of mushrooms(Agaricus bisporus) packaged respectively in the WRSPT, non-treated rice straw pulp tray(NRSPT) and expanded polystyrene tray(EPST) were observed during storage. The weight losses of mushrooms in the WRSPTs were less than in the NRSPTs by maintaining below 3% at $0^{\circ}C$ and the applications of WRSPTs were more effective at $20^{\circ}C$. The weight increases of WRSPTs were more lowered than those of NRSPTs by marking below 15% during storage at $0^{\circ}C$. There were no significant differences in the Hunter L values and hardness values of mushrooms in the three types of trays at $0^{\circ}C$. The cap openings of mushrooms were more proceeded in NRSPTs than in WRSPTs and EPSTs at $20^{\circ}C$. As a result, it may be favorable to control excessive moisture absorption of the NRSPT mainly composed of cellulose pulp by introducing such chemical treatments as wax treatment.

• Korean Journal of Food Science and Technology
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• v.46 no.3
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• pp.341-346
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• 2014

This study was conducted to evaluate the effect of trehalose on the rheological properties of bread flour dough. Farinographic and viscographic properties, pH, total titratable acidity (TTA), and fermentation power were analyzed for flour dough rheology. Flour dough containing trehalose showed greater water absorption capacity and longer development time. However the stability, degree of softening, and farinograph quality number (FQN) were lower for the trehalose-containing flour dough, however, these factors decreased with increasing amounts of trehalose. Trehalose did not affect the beginning of gelatinization temperature and maximum viscosity temperature of flour. The maximum viscosity was the lowest with 6% trehalose, the end of final holding period, breakdown and setback values decreased with increasing amounts of trehalose. Flour dough with 4% trehalose had the lowest pH value for 120 min fermentation at $30^{\circ}C$, and the highest TTA value. Addition of 4% and 6% trehalose showed larger fermentation volume of dough than the control. The results suggested that trehalose positively affected the rheological properties of flour dough such as bread volume, softness, and staling delay.