• Korean Journal of Food Science and Technology
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• v.22 no.6
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• pp.611-617
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• 1990

This study was conducted to breed a high vitamin $B_{12}$ producer by the fusion of protoplasts between Bacillus natto and Bacillus megaterium. Auxotrophic mutants of Bacillus natto SH-34 ($thr^-try^-rif^r$) and Bacillus megaterium BK-13 ($arg^-ade^-lys^-str^r$) which showed high protease activity and production of vitamin $B_{12}$, respectively, were isolated for the fusion experiment. Protoplasts were induced by incubating the cells with lysis solution containing $500{\mu}/ml$ lysozyme, and the ratio of protoplast and regeneration formation were ranged from 99% and 67%, respectively. Fusion frequencies of fusants between Bacillus natto SH-34 and Bacillus megaterium BK-13 were appeared in the ranges of $1.0{\times}10^{-5}$ under the treatment of 30% PEG 6000 containing 3% PVP. The fusant, MNF-72 showed the highest product yield of $7.85{\mu}g/g-cell\;vitamin\;B_{12}$ in production medium. For the improvement of productivity, the immobilization of fusants with sodium alginate was carried out. In batch and continuous fermentation systems, the productivity were determined to be $0.58{\mu}g/ml.hr\;and\;0.80{\mu}g/ml.hr\;vitamin\;B_{12}$ under optimum condition, respectivity.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.5
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• pp.361-372
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• 1990

Processing conditions of whole sardine into modified fish sauce were investigated. Thawed and chopped sardine was homogenized and hydrolyzed using commercial proteolytic enzymes such as complex enzyme-2000($2.18{\cdot}10^4U/g solid$) and alcalase($1.94{\cdot}10^4\;U/g solid$) in a cylindrical vessel with 4 baffles and 6-bladed impeller. Optimal pH, enzyme concentration and temperature for the hydrolysis with complex enzyme-2000 were 7.0, $7\%$ (W/W) and $52^{\circ}C$, and-those with alcalase were 8.0, $6\%$ (W/W) and $60^{\circ}C$. In both cases, the reasonable amount of water for homogenization, agitation speed and hydrolyzing time were $100\%$ (W/W), 100 rpm and 210 minutes. Thermal treatment of the filtered hydrolysate at $90^{\circ}C$ for 2 hours with $6\%$ of invert sugar was adequated to inactivation of the enzymes and pasteurization of the hydrolysate. Flavor, taste and color of the hydrolysate were improved during the heating process in which the browning products might participate. The content of free amino nitrogen in the fish sauce seasoned with $15\%$ of table salt was ca. $1,640 mg\%$. Yield of the fish sauce based on the contents of proteinous and free amino nitrogen in the raw whole sardine was ca. $86\%$, and ca. $96\%$ of these compounds of the fish sauce was in the form of free amino nitrogen. The pH, salinity and histamine content of the fish sauce were $6.1\~6.3,\;14.2\~14.3\%$ and less than $10\;mg\%$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.6
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• pp.733-739
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• 2014

To develop an effective use for poor-quality individually quick-frozen (IQF) oysters Crassostrea gigas stored for a long period, the extract conditions, quality characteristics, and optimum reaction flavoring (RF) conditions of a complex extract from these IQF oysters were investigated. The moisture, pH, and volatile basic nitrogen contents of IQF oysters stored for 18 months (18M-IQFO) were 77.9%, 6.32, and 17.9 mg/100 g, respectively. Three different kinds of extract were prepared from 18M-IQFO: a hot-water extract (HE), scrap enzymatic hydrolysate (EH), and complex extract (CE). The respective extracts contained 5.5, 8.6, and 6.6% crude protein and 281.7, 366.0, and 343.0 mg/100 g amino nitrogen, and had 811, 359, and 1,170 mL/kg extraction yields. The CE was superior to the traditional HE in terms of the extraction yield, amino-nitrogen content, and organoleptic qualities, except for the odor. To improve flavor via the Maillard reaction, the reaction system used to produce a desirable flavor comprised CE (Brix $30^{\circ}$), 0.4 M glucose, 0.4 M glycine, and 0.4 M cysteine solution (4:2:1:1, v/v). The reaction time and pH were the independent variables, and the sensory scores for baked potato odor, masking shellfish odor, and boiled meat odor were the dependent variables. The surface response methodology (RSM) analysis of the multiple responses optimization gave a reaction time of 120.6 minutes and pH 7.33 at $120^{\circ}C$. The reaction improved the flavor of CE considerably, as compared to that of the unreacted extract.

• International Journal of Advanced Culture Technology
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• v.3 no.1
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• pp.21-30
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• 2015

Ceramic foams are prepared as positive images corresponding to a plastic foam structure which exhibits high porosities (85-90%). This structure makes the ceramic foams attractive as a catalyst in a dry reforming process, because it could reduce a high pressure drop problem. This problem causes low mass and heat transfers in the process. Furthermore, the reactants would shortly contact to catalyst surface, thus low conversion could occur. Therefore, this research addressed the preparation of dry reforming catalysts using a sol-gel catalyst preparation via a polymeric sponge method. The specific objectives of this work are to investigate the effects of polymer foam structure (such as porosity, pore sizes, and cell characteristics) on a catalyst performance and to observe the influences of catalyst preparation parameters to yield a replica of the original structure of polymeric foam. To accomplish these objectives industrial waste foams, polyurethane (PU) and polyvinyl alcohol (PVA) foams, were used as a polymeric template. Results indicated that the porosity of the polyurethane and polyvinyl alcohol foams were about 99% and 97%. Their average cell sizes were approximate 200 and 50 micrometres, respectively. The cell characteristics of polymer foams exhibited the character of a high permeability material that can be able to dip with ceramic slurry, which was synthesized with various viscosities, during a catalyst preparation step. Next, morphology of ceramic foams was explored using scanning electron microscopy (SEM), and catalyst properties, such as; temperature profile of catalyst reduction, metal dispersion, and surface area, were also characterized by $H_2-TPR$ and $H_2-TPD$ techniques, and BET, respectively. From the results, it was found that metal-particle dispersion was relatively high about 5.89%, whereas the surface area of ceramic foam catalysts was $64.52m^2/g$. Finally, the catalytic behaviour toward hydrogen production through the dry reforming of methane using a fixed-bed reactor was evaluated under certain operating conditions. The approaches from this research provide a direction for further improvement of marketable environmental friendly catalyst production.

• Atmosphere
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• v.16 no.2
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• pp.97-110
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• 2006

This study investigates the response of a typhoon model to the change of the sea surface temperature (SST) throughout the model integration. The SST change is parameterized as a formulae of which the magnitude is given as a function of not only the intensity and the size but the moving speed of tropical cyclone. The formulae is constructed by referring to many previous observational and numerical studies on the SST cooling with the passage of tropical cyclones. Since the parameterized cooling formulae is based on the mathematical expression, the resemblance between the prescribed SST cooling and the observed one during the period of the numerical experiment is not complete nor satisfactory. The agreements between the prescribed and the observed SST even over the swath of the typhoon passage differ from case to case. Numerical experiments are undertaken with and without prescribing the SST cooling. The results with the SST cooling do not show clear evidence in improving the track prediction compared to those of the without-experiments. SST cooling in the model shows its swath along the incomplete simulated track so that the magnitude and the distribution of the sea surface cooling does not resemble completely with the observed one. However, we have observed a little improvement in the intensity prediction in terms of the central pressure of the tropical cyclone in some cases. In case where the model without the SST treatment is not able to yield a correct prediction of the filling of the tropical cyclone especially in the decaying stage, the pulling effect given by the SST cooling alleviates the over-deepening of the model so that the central pressure approaches toward the observed value. However, the opposite case when the SST treatment makes the prediction worse may also be possible. In general when the sea surface temperature is reduced, the amount of the sensible and the latent heat from the ocean surface become also reduced, which results in the weakening of the storms comparing to the constant SST case. It turns out to be the case also in our experiments. The weakening is realized in the central pressure, maximum wind, horizontal temperature gradient, etc.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.267-272
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• 1996

Effect of freezing of soybeans on instrumental and sensory textures of soybean curd was investigated. The hardness, gumminess and chewiness of soybean curd prepared with frozen soybeans were about three times as high as those prepared with unfrozen soybeans, while cohesiveness and elasticity were affected little by freezing. Sensory evaluation showed that freezing improved the quality of soybean curd. Instrumental and sensory textures of soybean curd prepared with frozen soybeans were excellent and almost same regardless of the boiling time when the soy slurry was boiled for 2.5 min or 5 min. However, the textures of soybean curd prepared with unfrozen soybeans were deteriorated by reducing the boiling time to 2.5 min. It was postulated that freezing facilitate the heat-denaturation of soyprotein to enhance aggregation of soy proteins and formation of cross-linkage between aggregate and $Ca^{++}$. Frozen soybeans resulted in soybean curd which lower fat content, while protein content of soybean curd was almost he same. Frozen soybeans gave a lower yield of soybean curd, which is supposed to be caused by the more fat loss during whey-off.

• Journal of Plant Biotechnology
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• v.32 no.2
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• pp.105-109
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• 2005

To enhance salidroside productivity from a cell suspension cultures of Rhodiola sachalinensis, various combinations of auxin (NAA) and cytokinins (BA, Kinetin) concentration and addition of $GA_3$, TDZ, zeatin, spermine and spermidine at a hormone combination to be established were examined. NAA/BA combination is superior to NAA/kinetin combination in biomass and salidroside content. Maximum salidroside production ($64.6{\pm}8.9\;mg/L$ medium) was obtained from $2B_5$ medium with 1 mg/L NAA and 5 mg/L BA. The adding of $GA_3$ ($0.01\;mg/L{\sim}5\;mg/L$) was beneficial for salidroside accumulation and the highest productivity of salidroside, $90.3{\pm}8.34\;mg/L$, was obtained from $2B_5$ medium supplemented with 1 mg/L NAA, 5 mg/L BA and 0.1 mg/L $GA_3$. On TDZ, zeatin, spermine and spermidine, expectant results were not obtained except a little affirmative effect of spermidine ($69{\pm}2.88$ at 1 mg/L).

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.2
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• pp.131-135
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• 1984

For the convenience of transportation and improvement of the utility of raw chinese cabbage during harvest season, the condition of pretreatment for the raw chinese cabbage with pickle has been examined by preserving for one to ten days. The changes in the content of riboflavin and ascorbic acid in kimchi (pickled-seasoned chinese cabbage), which was manufactured by using the pickled cabbage as a main raw material, along with ginger, garlic, red pepper powder, rad-dish and fermented shrimp as seasonings, during ripening were investigated with specially referred to palatability. The yield of the pickled cabbage compared to the raw cabbage after treating with pickle was 62 to 65% in volume and 15 to 42% in weight. After 10 days of pickling of the chinese cabbage, one-third of total ascorbic acid was diminished but no change in riboflavin content was observed. During ripening of kimchi, riboflavin content in kimchi processed with the pickled cabbage has not been changed compared to the content in convention- ally made kimchi, however, slight decrease in ascorbic acid content in the kimchi processed with the pickled cabbage was as certained. The result of organoleptic test showed that the kimchi processed with the pickled cabbage became inferior to the conventionally made kimchi with the days of ripening.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.24 no.2
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• pp.47-53
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• 2014

Three kinds of crystalline silicon have been used for the solar cell grade. First of all, single crystalline silicon is the main subject to enhance the production yield. Most of the efforts are focused on the control of the melt-crystal interface shape affected by the crystal-crucible rotation rate. The main subject in the multi-crystalline silicon ingot is the contamination control. Faster Ar gas flow above the melt surface will lower the carbon contamination in the crystal. And also, twin boundary electrically inactive is found to be more effective than grain boundary for the improvement of the MCLT. In the case of mono-like silicon material, propagation of the multi-crystalline silicon growing from the inner side crucible is the problem lowering the portion of the single crystalline part at the center of the ingot. Crystal growing apparatus giving higher cooling rate at the bottom and lower cooling rate at the side crucible was suggested as the optimum solution obtaining higher quality of the mono-like silicon ingot. Proper application of the seeds at the bottom of the crucible would be one of the solutions.

• Journal of the Korea Concrete Institute
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• v.13 no.3
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• pp.261-267
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• 2001

The objective of this experimental study is to find the allowable level of axial load to give the proper flexural ductility according to the yield strength of lateral ties, and the distribution and amount of longitudinal bars used in confined high-strength concrete columns. Twelve concrete columns with a 20 cm square section and 80 cm high were tested under hi-axial loads. It was observed that the ductility tends to be improved at the axial loads not less than 0.4f$\_$ck/A$\_$g/. The utilization of high-strength ties in accordance with the ACI 318-99 can cause the brittle failure due to the wide tie spacing. Under the high level of axial loads not less than 0.4f$\_$ck/A$\_$g/. it is necessary for the buckling prevention of the longitudinal bars and the proper ductility improvement to use the high-strength ties with the consideration of the volumetric ratio and confinement type of the lateral ties, and the distribution of the longitudinal bars.