• Korean Journal of Food Science and Technology
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• v.6 no.2
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• pp.109-115
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• 1974

Milssal is a polished, partially gelatinized pressed wheat grain and it is being consumed in Korea. This study was conducted to establish 2 practical means of providing needed lysine to the Korean population through fortification of Milssal. The results are summarized as follow: Lysine infusion of Milssal was significantly higher than polished wheat grain and affected by such factors as time and concentration of infusion solution. Cooking characteristics including water-uptake ratio and expanded volume were apparently better than polished wheat. After conducting the series of fortification experiments under actual manufacturing conditions. a reasonable process was chosen. In the developed process. lysine HCl solution was sprayed instead of water to the cleaned and debranned wheat grains during the regular wetting process. There was no differences in appearance and taste of Milssal before and after fortification. Fortification of the protein of Milssal with lysine has been found to bring a significant improvement in the growth rate of rats and the protein efficiency ratio. Stability remained relatively high throughout the storage period(90 days at $10{\sim}20^{\circ}C$ or 30 days at $37^{\circ}C$).

• Journal of Physiology & Pathology in Korean Medicine
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• v.19 no.1
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• pp.92-97
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• 2005

Inhibition of inflammatory response, acceleration of basal cell growth, and balanced synthesis of extracellular matrix (ECM) are important in healing of cutaneous open wounds. In order to evaluate the healing effects of water extracts of Radix Astragali (the root of Astragalus membranaceus (Fisch.)) on open wound at early stage, the experimental open wounds were generated on the dorsal sides of SD rats under anesthesia. The boiled-water extracts of Radix Astragali $(100{\mu}l)$, soaked into an occlusive film dressing were applied once a day for eleven consecutive days. The healing process was assessed by measuring macroscopic appearance and wound areas of the open wounds. The molecular aspects of healing process by Radix Astragali extracts were also investigated by Hematoxylin-Eosin (H-E) double staining and immunohistological staining of collagen type I in the healed skin area, implying cell density and linear alignment of the granulation tissue, and ECM synthesis and its remodeling, respectively. The Astragali radix extracts were found to significantly accelerate the cutaneous wound healing by suppressing the inflammation and stimulating the basal cell growth in wounded area, as compared to epidermal growth factor (EGF).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.1
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• pp.99-106
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• 1982

Vacuum-packed and seasoned-dried products of filefish, Navodon modestus, caught in large quantities in the coasts of Japan and Korea, were prepared tentatively and stored at $35^{\circ}C$ for $3\sim4$ months to test their keeping quality. Headed, eviscerated, ana skinned filefish were purchased from Tokyo central wholesale market and filleted. The fillets were seasoned with the seasoning powder prepared from sugar, sorbitol, salt, glutamate, 5'-ribonucleotide, and either beef flavor (Flava-Beef, Kyowa Hakko Kogyo Co. Ltd.), red pepper, or smoke flavor (Smok-EZ, Alpha Foods Co. Ltd.). After seasoning, the fillets were dried at $39\sim41^{\circ}C$ for several hours, vacuum-packed in the bag of plastic film, and cooked in water of $80^{\circ}C$ for 40 min. Two kinds of products different in moisture level were prepared : one containing moisture of $26\sim29\%$ and the other $40\sim46\%$. The moisture level, water activity, color value (L,a, and b values), texture, and viable counts of bacteria of these products were determined during storage at $35^{\circ}C$. From the results obtained, it became clear that the products could be preserved in good condition for $3\sim4$ months at $35^{\circ}C$, though they slightly decreased in the softness with decrease of moisture content and developed a pale brown during storage. Judging from organoleptic evaluation on the flavor, the products containing beef flavor as a seasoning was most desirable.

• Journal of the Korea Concrete Institute
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• v.17 no.5 s.89
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• pp.695-702
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• 2005

It is known that latex-modified concretes were increased their durability and permeability by added latex. The purpose of this study was to analysis the air void systems in latex-modified concretes using a reasonable and objective image analysis method with main experimental variables such as water-cement ratios, latex contents(0%, 15%) and cement types(ordinary portland cement, high-early strength cement and very-early strength cement). The results are analyzed spacing factor, air volume after hardened, air distribution and structure. Also, air void systems and permeability of latex-modified concretes were compared with correlation. The results are as follows; The same w/c ratio LMC showed better air entraining effect than OPC with AE water reducer. The VES-LMC showed that the number of entrained air below $100{\mu}m$ increased more than four times. In the HES-LMC, micro entraining air having range from 50 to $500{\mu}m$ increased above 7 times without antifoamer. Though spacing factor was measured low, latex-modified concretes were showed that permeability was good. It is considered that air void system does not have an effect on the property of latex-modified concretes but latex film is more influenced in the their durability.

• Korean Journal of Food Science and Technology
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• v.18 no.6
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• pp.413-420
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• 1986

This study was attemtped to improve the conventional processing method and to establish the basic data for evaluating the product suitabilities of dried loach. The semidressed raw material were salted in 15% NaCl solution for 15 minutes and dried to contain about 44% of water, and then heated about 10 minutes at $80^{\circ}C$ controlled by microwave (2,450 MHz). The moisture content of monolayer value for the product showed 5.34% and its water activity was 0.28. The optimum relative humidity for the storage was recognized to be from 32% to 44%. The average shelf life around the year of the Nylon-PVC-PE $(40\;{\mu})$ packed product in domestic circulation market was estimated as 207.4 days. In comparison with raw material, the contents of the major amino acids, glutamic acid, alanine and valine in the product were shown to be slightly increased, while the level of lysine, aspartic acid and methionine were slightly decreased. The contents of saturated fatty acids and oleic acid were shown to be slightly increased, while the other fatty acids tended to be slightly decreased.

• Journal of Bio-Environment Control
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• v.6 no.4
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• pp.299-309
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• 1997

This experiment was conducted to determine the mineral absorption character and develop the optimum composition of nutrient solution for dill(Anethum graveolens L.) in hydroponics. Dill(Anethum graveolens L.) plants were grown in nutrient film technique(NFT) supplied with 1/4, 1/2, and 1 strength of the nutrient solution developed by National Research Station in Japan(HRS). Plants grown in 1/2 strength showed the best growth in plant height, fresh weight, and dry weight compared with those grown in 1/4 or 1 strength. In 1/2 strength solution, pH and EC changed little and proper nutrient contents were observed in the leaves as compared to plant nutrient diagnosis standard. Based on these results, optimum macronutrients were composed by nutrient- water absorption rate(n/w) with 1/2 strength: NO$_2$―N 8.85, NH$_4$―N 0.55, P 2.1, K 6.2, Ca 2.8, and Mg 1.7 me L$^{-1}$ To examine the suitability of the nutrient solution developed(SCU) , dill plants were grown in NFT supplied with two different kinds of solution and concentration. 1/2, 1, 3/2 and 25 of SCU and 1/2S of HRS. Changes of pH and EC were not distinct in 1S, but a significant change of pH was shown in low concentrations-HRS 1/2S and SCU 1/2S. Shoot fresh and dry weight were much higher in the plants grown in SCU IS as compared with HRS 1/2S. There were no significant differences in growth of plants grown in SCU IS, 3/2S, and 25. In addition, nutrient contents in the leaves grown by SCU 1S were in proper levels as compared with plant nutrient diagnosis standard. SCU 1S developed in this experiment was found to be optimum for dill in hydroponics.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.4
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• pp.355-362
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• 1983

A vacuum-packed seasoned-dried product of sea mussel, Mytilus edulis, caught in the southern coasts of Korea, was prepared and stored at $35^{\circ}C$ for 70 days to test quality stability. Sea mussel, purchased from Jagalchi fish market in Busan, was steamed, shucked and eliminated byssus. The sea mussel meat was seasoned with the seasoning solution prepared with sugar, salt, sorbitol, glycerol, monosodium glutamate, 5'-ribonucleotide and smoke flavor (Smoke-EZ, Alpha Foods Co., Ltd.). After seasoning, the meat was dried at $52-58^{\circ}C$ for three hours, vacuum-packed in the laminated plastic film bag($14{\times}15cm$), and finally sterilized at $120^{\circ}C$ for 26 minutes in hot water circulating retort. The moisture, water activity, color value(L, a and b value), texture, TBA value and viable bacterial count of the products were determined during the period of storage at $35^{\circ}C$. From the results obtained, it became clear that the product could be preserved in a good quality for 70 days at $35^{\circ}C$, though a slight decrease in moisture content and development of a pale brown color was resulted. Judging from the sensory evaluation on flavor, the products containing smoke flavor were most desirable.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.6
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• pp.499-505
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• 1984

For the purpose of obtaining basic data which can be applied to processing of retort pouched shell-fishes, retort pouched seasoned baby clam was prepared. After sand and mud were removed, and then steamed baby clams were shucked. Baby clam meats were seasoned with the mixed seasoning powder containing $3\%$ of sugar, $2.5\%$ of salt, $12\%$ of sorbitol, $0.5\%$ of monosodium glutamate and $10\%$ of smoke flavor, and then dried at $35-40^{\circ}C$ for 3 hours. After dried, the meats were vacuum packed in plastic film bag (polyester/nylon/unoriented polyproylene; $12{\mu}m/15{\mu}m/50{\mu}m,\;15{\times}17cm$), and sterilized for 12 minutes in a hot water circulating sterilzer at $120^{\circ}C$, The factors such as pH, VBN, moisture content water activity, color value (L, a, b), texture, TBA value and viable bacterial count of products were determined during storage at room temperture ($20{\pm}3^{\circ}C$). The results showed that the product could be preserved in a good condition for 120 days at $20{\pm}3^{\circ}C$. Judging from the scores of sensory evaluation on flavor, the product added smoke flavor as seasoning was the most desirable.

• Polymer(Korea)
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• v.34 no.1
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• pp.20-24
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• 2010

In this study, ETFE-g-PSSA membranes with various degrees of grafting (DOG) and thicknesses were prepared by a simultaneous irradiation method. SEM-EDX instrument was applied to measure the relative distribution of sulfur which is corresponding to that of a grafted polymer over the Cross-section of the ETFE-g-PSSA membranes prepared at various irradiation conditions. The results indicate that to obtain the evenly-grafted membranes, a styrene/dichloromethane ratio is needed to be under 60 (v/v%), and a higher DOG is required as the film thickness increases. The effects of DOG and thickness on the ion exchanging capacity (IEC) and water uptake (WU) were investigated by measuring the IEC and WU values of the membranes with various DOG and thicknesses.

• Journal of Environmental Science International
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• v.14 no.2
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• pp.221-230
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• 2005

Catalytic wet oxidation of trichloroethylene (TCE) in water has been conducted using $TiO_2-supported$ cobalt oxides at $36^{\circ}C$ with a weight hourly space velocity of $7,500\;h^{-1}.\;5\%\;CoO_x/TiO_2$, prepared by using an incipient wetness technique, might be the most promising catalyst for the wet oxidation although it exhibited a transient behavior in time on-stream activity. Not only could the bare support be inactive for the wet decomposition reaction, but no TCE removal also occurred by the process of adsorption on $TiO_2$ surface. The catalytic activity was independent of all particle sizes used, thereby representing no mass transfer limitation in intraparticle diffusion. XPS spectra of both fresh and used Co surfaces gave different surface spectral features for each $CoO_x,\;Co\;2P_{3/2}$ binding energy for Co species in the fresh catalyst appeared at 781.3 eV, which is very similar to the chemical states of $CoTiO_x$ such as $CO_2TiO_4\;and\;CoTiO_3$. The used catalyst exhibited a 780.3-eV main peak with a satellite structure at 795.8 eV. Based on XPS spectra of reference Co compound, the TCE-exposed Co surfaces could be assigned to be in the form of mainly $Co_3O_4$. XRD patterns for $5\%\;CoO_x/TiO_2$ catalyst indicated that the phase structure of Co species in the catalyst even before reaction is quite comparable to the diffraction lines of external $Co_3O_4$ standard. A model structure of $CoO_x$ present predominantly on titania surfaces would be $Co_3O_4$, encapsulated in thin-film $CoTiO_x$ species consisting of $Co_2TiO_4$ and $CoTiO_3$, which may be active for the decomposition of TCE in a flow of water.