• Food Science and Preservation
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• v.20 no.1
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• pp.52-61
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• 2013

This study was conducted not only to investigate the effects of rate of addition of dried jujube to Yakju (0, 0.5, 1.0, 1.5, 2.0 percent) but also to examine the quality changes in jujube Yakju during its storage (for 75 days at $35^{\circ}C$). The results showed no significant differences in pH, total acidity, soluble solids, and anthocyanin and alcohol contents of the Yakju right after its fermentation. With the increase in the amount of jujube that was added, the lightness of the jujube Yakju changed from 93 to 94, its redness decreased, and its yellowness significantly increased. The jujube Yakju that was fermented with 1.5-percent dried jujube had high sensory evaluation (selection rate) scores for color, flavor, taste and overall acceptability. It had no significant changes in pH and total acidity during its storage after its heat treatment. Its soluble solids contents tended to decrease with its heat treatment and to increase in its storage period. With respect to its color changes during its storage, the higher the ratio of the jujube that was added, the longer the storage period was, the lightness (L) and redness (a) decreased and the yellowness (b) increased. The polyphenol contents depended on the rate of addition of the dried jujube, but were not affected by the heat treatment and storage period. The organic acids in jujube Yakju were citric acid, succinic acid, lactic acid, malic acid and acetic acid.

• Polymer(Korea)
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• v.32 no.3
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• pp.251-255
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• 2008

This study suggested antistatic material which can increase anti-static properties and mechanical strength by mixing polystyrene for conveying electronic stuffs with metal salt and ester compound as a anti-static agent. We studied about mechanical, thermal and electrical characteristics by changing the contents of MAH of poly(styrene-co-maleic anhydride), compatibilizer. As the result of measuring residue space charge of the blends of HIPS(75)/TPU(25)/poly(styrene-co-maleic anhydride)(MAH weight ratio : 25, 32, 43.5 wt%), we could find small residue charge in the blend which MAH(25 wt%) was added and it showed the highest values in tensile strength. Additionally we found out the material to which compatibilizer was added kept better anti-static properties than one to which compatibilizer was not added. In the event we could confirm that the adding of PS-co-MAH enables two polymers were mixed well when HIPS/TPU was blended and anti-static agent made easier dissipative in the blend.

• The KIPS Transactions:PartC
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• v.12C no.3 s.99
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• pp.429-436
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• 2005

A mobile ad hoc network (MANET) is a collection of mobile nodes without any fixed infrastructure or my form of centralized administration such as access points and base stations. The ad hoc on-demand distance vector routing (AODV) protocol is an on-demand routing protocol for MANETs, which is one of the Internet-Drafts submitted to the Internet engineering task force (IETF) MANET working group. This paper proposes a new multipath routing protocol called maximally disjoint multipath AODV (MDAODV), which exploits maximally node- and link-disjoint paths and outperforms the conventional multipath protocol based on AODV as well as the basic AODV protocol. The key idea is to extend only route request (RREQ) message by adding source routing information and to make the destination node select two paths from multiple RREQs received for a predetermined time period. Compared to the conventional multipath routing protocol, the proposed MDAODV provides more reliable and robust routing paths and higher performance. It also makes the destination node determine the maximally node- and link-disjoint paths, reducing the overhead incurred at intermediate nodes. Our extensive simulation study shows that the proposed MDAODV outperforms the conventional multipath routing protocol based on AODV in terms of packet delivery ratio and average end-to-end delay, and reduces routing overhead.

• The Korean Journal of Physiology and Pharmacology
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• v.16 no.3
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• pp.167-174
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• 2012

Natural killer (NK) cells provide one of the initial barriers of cellular host defense against pathogens, in particular intracellular pathogens. Because bone marrow-derived hematopoietic stem cells (HSCs), lymphoid protenitors, can give rise to NK cells, NK ontogeny has been considered to be exclusively lymphoid. Here, we show that porcine c-$kit^+$ bone marrow cells (c-$kit^+$ BM cells) develop into NK cells in vitro in the presence of various cytokines [interleukin (IL)-2, IL-7, IL-15, IL-21, stem cell factor (SCF), and fms-like tyrosine kinase-3 ligand (FLT3L)]. Adding hydrocortisone (HDC) and stromal cells greatly increases the frequency of c-$kit^+$ BM cells that give rise to $CD2^+CD8^+$ NK cells. Also, intracellular levels of perforin, granzyme B, and NKG2D were determined by RT-PCR and western blotting analysis. It was found that of perforin, granzyme B, and NKG2D levels significantly were increased in cytokine-stimulated c-$kit^+$ BM cells than those of controls. And, we compared the ability of the cytotoxicity of $CD2^+CD8^+$ NK cells differentiated by cytokines from c-$kit^+$ BM cells against K562 target cells for 28 days. Cytokines-induced NK cells as effector cells were incubated with K562 cells as target in a ratio of 100 : 1 for 4 h once a week. In results, $CD2^+CD8^+$ NK cells induced by cytokines and stromal cells showed a significantly increased cytotoxicity 21 days later. Whereas, our results indicated that c-$kit^+$ BM cells not pretreated with cytokines have lower levels of cytotoxicity. Taken together, this study suggests that cytokines-induced NK cells from porcine c-$kit^+$ BM cells may be used as adoptive transfer therapy if the known obstacles to xenografting (e.g. immune and non-immune problems) were overcome in the future.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.9
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• pp.6142-6151
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• 2015

This study is conducted to develop and optimize fruit spirits by using Schizandra chinensis fruit which are rarely used as spirits in the world. For this purpose, the raw material, main compounds of fermented mash and, quality characteristics of distilled liquor prepared with different distillation methods were analyzed. The studt period lasted six months and the results were follows. Schizandra chinensis was not suitable for alcohol fermentation because the sugar concentration and acidity were low. Therefore, the fermentation condition was appropriate to mix with the weight ratio of fresh Schizandra chinensis fruit, water and sugar as 1:1.5:0.25, and was fermented the mix by adding 0.06 w/w% of $(NH_4)_2HPO_4$ compared to the must total weight. It was also examined to analyze product characteristics of fruit spirits prepared with different methods of distillation(column-pot still, pot still, vacuum still). The result showed that fruit spirits made by vacuum still with fresh Schizandra chinensis fruit indicated the best product quality while the distillation of column-pot still showed the best yield.

• Journal of the Korean Institute of Gas
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• v.18 no.5
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• pp.52-59
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• 2014

In general, sulfur containing odorants are added to fuel gases, such as LPG, and city gas, to prevent gas poisoning, ignition, explosion, or other accident caused by fuel gases, and to enable immediate and easy detection of fuel-gas leakage by emitting an offensive smell. In this study, sulfur free odorant for low sulfur fuel and prevention of metal corrosion were developed to replace current sulfur containing odorant for gas fuel. They were selected from 12 odorant containing non-sulfur organic compounds and evaluated by odor olfactory method (odor quality, odor intensity). Finally, selected mixture odorants were methyl isovalerate, methyl acrylate, 2-ethyl-3-methyl pyrazine with blending ratio of 50% : 40% : 10%. Final Sulfur free odorant was added 40 wt ppm in LPG fuels and evaluated fuel quality characteristics, metal corrosion test and long term stability of LPG fuel. It were limit in current LPG fuel standard in fuel quality characteristics. Final Sulfur free odorant also had no influence on metal corrosion and long term stability test with 60 days by adding in LPG fuels. Finally, they were shown to be warning agent candidates to reduce sulfur content and metal corrosion for LPG fuel.

• International Journal of Highway Engineering
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• v.11 no.1
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• pp.13-24
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• 2009

This study developed a high strength and performance concrete pavement material with low shrinkage and reflection of sunlight. Based on the literature review, a new mix-design of applying flash ash to improve the strength and performance of the concrete as well as to reduce the dry shrinkage is suggested. In addition, adding black pigment to reduce the reflection and technique of applying OAG (Optimized Aggregate Gradation) is also included. The result of the laboratory experiment indicates that the brightness and the reflection, which depends on the ratio of black pigment addition, did not deviate from the normal range. When OAG is considered for the mix-design, the strength and performance of the concrete improved greatly. In addition, the mix-design using fly ash reduced the dry shrinkage of concrete and improved the resistance to the permeation of chloride ion. Furthermore, the mix-design, which uses fly ash (25% replacement) and black pigment (3% addition) with the application of OAG, is found to be the most effective mix to reduce the shrinkage and reflection as well as improving the strength and performance of the concrete. The result of an economic analysis indicates that the initial construction cost of this proposed mix is more expensive than that of normal concrete pavement material. However, it can be more economic in the long run because the normal concrete pavement material is likely to cost more due to higher probability of maintenance and repair and higher social cost due to traffic accident, etc.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.42 no.5
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• pp.37-46
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• 2010

This study was carried out to develop new application field and obtain the basic data of mixed paper with wood pulp and chitosan fiber for producing functional paper. Two types of wood pulp, such as SwBKP and HwBKP, were mixed with chitosan fiber. Physical and optical properties, water vapor absorption, air permeability, antibacterial activity and ash were measured. And the surface morphology of manufactured paper was observed using SEM. The results are as follows. It was revealed that density, breaking length, burst index, tear index, folding endurance and brightness were reduced but water vapor absorption and air permeability were on the rise in the structural view of SwBKP according to increasing the chitosan fiber ratio. Those HwBKP added chitosan fiber were great not only in the strength but also water vapor absorption and air permeability except for brightness. The water vapor absorption was lower and the air permeability was higher in the HwBKP added various chitosan fiber ratios than those with no chitosan fiber. It is estimated that these properties were related with various mixed rate of chitosan fiber. Particularly, air permeability was strongly dependent on the mixed rate of chitosan fiber. The chitosan fiber has superior antibacterial property, comparing with wood fiber. Adding chitosan fiber to the wood pulp was found to have an excellent antibacterial activity, more than 90%. The ashes were determined within 0.5%. Special bonds between chitosan fiber and wood pulp was observed by SEM and it means that the chitosan fiber were combined equally in the interior of wood pulp. In conclusion, mixing wood pulp with chitosan fiber can not only improves the quality of paper but also extend the usage of paper as a functional paper by using inherent property of chitosan. After all, production of functional paper added chitosan fiber is expected for new valuable industry of paper.

• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.444-452
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• 2017

This study aims to investigate the physicochemical properties of the extruded rice snack with added the containing mealworm. Adding the mealworm addition enhanced protein and unsaturated fatty acid contents, which are insufficient in rice. As the extrusion process variables, the death temperatures and moisture content were set to at respective 130 and $140^{\circ}C$, and 20 and 25%, respectively. The expansion ratio increased as with death temperature, whereas the increased moisture content decreased. The nitrogen solubility index and protein digestibility index increased with the added mealworm content of mealworm increased. As mealworm content and death temperature, and moisture content increased, DPPH radical scavenging activity significantly increased but the rancidity decreased. As the result of this study, confirmed that the addition of mealworm to the extruded rice snack was the confirmed as the effective process to improve nutrition, and antioxidation. Also, death temperature and moisture content have an effect on softened the texture of extruded rice snack.

• Korean journal of food and cookery science
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• v.24 no.2
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• pp.236-242
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• 2008

In this study, sponge cakes were prepared with 3, 6, 9, 12, and 15% red ginseng marc powder. The samples and a control were then compared in terms of quality characteristics, including batter viscosity and specific gravity, moisture content, water activity, volume index, weight, color, textural characteristics, and sensory qualities, in order to determine the optimal ratio of red ginseng marc powder in the formulation. The batter samples containing 0, 12, and 15% red ginseng marc powder had significantly higher viscosity than the other samples. Specific gravity of batter was not significantly different among the batter samples. The control group presented significantly higher moisture content as compared to the samples containing red ginseng marc powder samples. Water activity, volume index, and weight of all samples were not significantly different among the samples. In terms of crust color, lightness, redness, and yellowness of the crust samples decreased as the level of red ginseng marc powder content increased. For the crumb color, lightness and yellowness decreased, and redness increased, with increasing red ginseng marc powder content. Hardness, cohesiveness, gumminess, and springiness were not significantly different among the samples; however, the red ginseng marc powder samples had significantly higher chewiness than the control group. In the sensory evaluation, as the content of red ginseng marc powder increased, scores for color, flavor, softness, overall acceptability, moistness, and egg-flavor decreased, while scores for red ginseng taste, bitterness, astringency, and off-flavor incresed. Overall, the 3 and 6% red ginseng marc powder samples obtained fairly good sensory scores. In conclusion, the results indicate that adding $3{\sim}6%$ red ginseng marc powder to sponge cake is optimal, providing good physiological properties as well as reasonably high overall consumer acceptability.