• Fisheries and Aquatic Sciences
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• v.2 no.1
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• pp.8-11
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• 1999

The optimum boiling condition was determined for fish extracts by response surface model. Model equations were designed with effect of time (T) and the amount of added water (W) on the level of released free amino acid. Based on the high (>0.9) coefficient of determination and low (<0.01) level of significant, those model was approved to be significant. The added water amount of higher regression coefficient $ (\beta_2)$, showed a greater influence on releasing free amino acids than boiling time. The optimum boiling times are 6 hours for crucian carp, 5 hours for bastard halibut, 7 hours for loach and 5 hours for jacopever. The ratio of added water to sample 1 (v/w) could be applied to all fish samples at $100\pm2^{\circ}C$.

• Journal of the Korean Institute of Telematics and Electronics A
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• v.29A no.1
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• pp.19-24
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• 1992

The analysis of the resonant tunneling based on the exact solution of Schrodinger equations is performed in a single quantum well structure under applied bias. The transmittivity and the net tunneling current density are calculated with Airy function and the boundary conditions which is suggested by Bastard. The results are compared with those from other methods and boundary conditions. From the calculated J-V characteristics for the tunneling current, the dependence of the voltage location showing the first peak current on the various temperatures and Fermi level is investigated. In addition, the wave function within the structure is obtained and compared with that from the flat-potential model.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.93-101
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• 1998

In order to improve the functional properties of several fish meat extracts as an alternate protein source, theri basic plastein reactions were evaluated. The UV absorption at 270 and 290 nm indicated that plasteins had higher amount of hydrophobic peptide or amino acid than the fish meat extracts. The water solubilities of the extracts were reduced at acidic pH. Values for the emulsifying capacity of the extracts and plasteins were over 30% although the latter showed the higher ones than the former. The osmolalities of the extracts at 1.0% concentration were 39(loach), 33(bastard halibut), 30(jacopever) and 24(crucan carp) milliosmole. Generally the slightly higher osmolalities were noted in the plasteins to be compared with the extracts. Both the extracts and plasteins exhibited a higher antioxidative effect than tocopherol. The hydrophobic amino acid which had been introduced at plastein reaction attributed the stronger antionxidative effect of its product than the extracts.

• Cross-Cultural Studies
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• v.35
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• pp.79-95
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• 2014

This article aims at rethinking on people of Modern styles in early modern period with reference to A Large River[Dae-Ha] written by Kim Nam-cheon at 1939. Park Sung-guoen could be called to Homo Economicus, first, have maximized of self-interest in rapid changes of Korea society with loan sharking, rising to upper class in new early modern era instead of traditional nobleman. Park Hyung-geol could be said romantic guy, second, have chased romatic love consist of three elements(love-sex-marriage). But he troubled his love affairs to his family members frustrated his will because of a bastard son. It is the model of situations, Kim Nan-cheon intended to describe, that Homo Economicus became an object of envy among people in early modern society as well as the choice has been hard in conflicting between family and lover, concretizing anachronism through history of family.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.6
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• pp.694-706
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• 2017

This study evaluated the protein recovery, functional properties and biological activity of isolate processed water (IPW) generated in the preparation of protein isolates from fish roes (BH, bastard halibut Paralichthys olivaceus; ST, skipjack tuna Katsuwonus pelamis; YT, yellowfin tuna Thunnus albacares) by an isoelectric solubilization and precipitation process. The IPWs contained 2.7-5.4 mg/mL of protein, and the protein losses were 8-21% (P<0.05). The form capacity of IPW-3 for BH and ST, and IPW-4 for YT was 155, 194, and 164%, respectively. The emulsifying activity index ($27-43m^2/g$) of the YT-IPWs was the strongest, followed by ST ($7-29m^2/g$) and BH ($10-19m^2/g$). The 2,2-diphenyl-1-picrylhydrazyl scavenging activities of IPW-1 and -3 were higher than those of IPW-2 and -4. The 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid scavenging activity ($IC_{50}$, mg/mL) of IPW-2 and -4 was 0.03 mg/mL for BH, 0.04-0.08 mg/mL for ST, and 0.04-0.07 mg/mL for YT. BH IPW-3 had the strongest reducing power (0.41 mg/mL) and superoxide dismutase-like activity (1.68 mg/mL). The angiotensin-I converting enzyme inhibitory activity of IPW-3 was the highest for ST (1.52 mg/mL), followed by BH and YT. The common predominant amino acids in the IPWs were the essential amino acids Val, Leu, Lys, and Arg and the non-essential amino acids Ser, Glu, and Ala.

• The Journal of Korean Medical History
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• v.27 no.2
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• pp.85-98
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• 2014

The medical bureaucrats was awarded by Wonjong (原從) meritorious retainer were 376 peoples in the Joseon Dynasty. It was not done research on this is accurate so far. Why did they get Wonjong (原從) meritorious retainer? I have found a general rule of the investiture through review of the nokhundogamuigwe (錄勳都監儀軌). The Sillok(實錄) and other materials were used as an adjunct in the investigation. Through the analysis of this medical bureaucrats, This study aims to investigate the change in the social status of the Joseon Dynasty's medical officials. The conclusion of this paper is as follows. First, the social status of medical bureaucrat was similar to that of yangban (兩班) in early days of Joseon Dynasty compared with mid or late days of Joseon Dynasty. Second, bastard households are concentrated in the second half of the 16th century to the early 17th century to advance to the medical officials. Third, acupuncture doctors increased social status by the mid-Joseon Dynasty. Fourth, statutes about Wonjong (原從) meritorious retainer was raising the social status of medical bureaucrat compared to other technical officials.

• Journal of the Korean Society of Costume
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• v.59 no.9
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• pp.87-96
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• 2009

Dangui is a formal dress of the wives of high officers and royalty in Chosun Dynasty and it was worn as a day dress in palace and a semi-ceremonial dress in upper-class households. Among the remains of Dangui a double-layered Dangui was found in which two sets of Dangui were combined to be worn as a single piece. The double-layered Dangui consists of an Over-Dangui and an Under-Dangui. The results of the examination of the remains for the Over-Dangui are as follows. As lone as the colors of the remains are identifiable, all of the Over-Dangui were green, whereas the Under-Dangui and lining materials were red. The textile was mostly in woven silk with pattern and it was frequently decorated with golden wefts or foils. A breast embroidery with phoenix and a dragon embroidery were also found. Such Dangui was worn mostly by the high members of the king's palace including the queen, crown princess, bastard princess, and monarch. There were two exceptions of wearing Dangui outside the king's palace. A simple Under-Dangui was made to enable a comfort fit of the two sets of Dangui and the suture was partially sewn. With three doth strings and cuffs, two pieces of Dangui were eventually assembled into one piece of clothing. Differences between the remains and the documents were also found in regards to textile and wearers of Dangui.

• Korean journal of food and cookery science
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• v.6 no.2
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• pp.15-26
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• 1990

The material used for the experimental analyses and sensory evaluation of this thesis is 8 Bastards. 4 Bastards are used as Sample A and the other 4 Bastards are used as Sample B. Sample A is the broth from 100 grams of flesh and spinal bones, boiled for (1) 15 minutes, (2) 30 minutes, (3) 60 minutes, and (4) 120 minutes. Sample B is the broth from 100 gram of head and spinal bones, boiled for (1) 15 minutes, (2) 30 minutes, (3) 60 minutes, and (4) 120 minutes. The nutrients analyzed for this thesis are (1) free amino acid, (2) total N, and (3) minerals (Ca, P, Na, K, Zn). The results of the experimental analyses and sensory evaluation of Bastards broth with various boiling time are follows: (1) The total amounts of free amino-acid and total N in the broth are the greatest when boiled for 15 minutes, in both sample A and sample B. (2) The amounts of minerals in the broth increase as time increases. (3) The results of the sensory evaluation show that the subjects prefer the taste of the stock boiled for 120 minutes with regard to sample A, but that they prefer the taste of the stock boiled for 15 minutes with regard to sample B.

• Preventive Nutrition and Food Science
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• v.4 no.1
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• pp.23-27
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• 1999

To evaluate the quality of fish extracts with spicy vegetables (garlic, onion and ginger) in suppressing fishy oder, fish extracts of crucian carp, loach, bastard halibut and jacopever were processed at 100 $^{\circ}C$ for 6 hours, and their in vitro and in vivo protein qualities were determined . Protein and total lipid contents were closely related to the degree of discarding floated lipid on fish extracts and the kinds of added apicy vegetables . Boiling (10$0^{\circ}C$) , appeared to improve in vitro protein qualities slightly more than hydrocooking (11$0^{\circ}C$), but those with mild processing tended to result in better protein qualities than high temperature cooking (136-14$0^{\circ}C$). Spicy vegetables did not have remarkable effects on improving in vitro protein quality parameters. Fish extracts with 10% ginger were generally higher in in vitro protein quality than with the other vegetables . In spite of higher in vivo protein digestibility of fish extracts containing spicy vegetables processed under mild conditions(10$0^{\circ}C$), PERs of those extracts were not higher htan those of extranct processed at high temperature.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.4
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• pp.458-465
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• 1999

Distribution of the proteolytic activities of crude pretense extracted from the viscera of ten kinds of fish was examined. Their proteolytic activities on proteinous substrates (azocasein, hemoglobin, and casein) from the viscera of anchovy, bastard flatfish, mackerel and red sea bream were higher than those of other fishes, and the crude pretenses were further fractoinated with acetone or ammonium sulfate. Optimum concentrations for pretenses fractionation were $0\~55\%$ for acetone and $30\~70\%$ for ammonium sulfate. The fractionated viscera pretense of mackerel showed the highest proteolytic activity among four kinds of fishes. Activities of cathepsin D- and pepsin-like enzymes at pH 3.0, cathepsin L-, B-, H- and G-like enzyme at pH 6,0, and Hypsin- and chymotrypsin- like enzymes (pH 8.0) were detected in the fractionated viscera pretense, whereas activities of cathepsin L- and chymoeypsin-like enzyme were observed in commercial pretenses. Proteolytic activities of Alcalase, Protamex, and Aroase AP-10 for azocasein were slightly higher than the fractionated viscera pretenses, but their amidolytic activities at pH 6.0 and 8.0 toward synthetic substrates were lower than counterpart. The fractionated pretenses from fish viscera would be utilized as commercial pretenses.