• Applied Biological Chemistry
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• v.36 no.4
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• pp.277-283
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• 1993

In order to brew foxtail millet wine, a folk wine of Cheju, properties of raw materials, optimum brewing conditions were inveatigated. Carbohydrate and crude fat content of glutinuous foxtail millet are 71.27% and 3.47%, respectively. Since the ratio of water to steamed millet and ethanol concentration of wine showed negative correlation, less than 250% water had to added to steamed millet to maintain ethanol concentration in wine above 13%, Sugar consumption and ethanol production increased rapidly for the first 2 days, and main fermentation was done in 4 days. Ethanol concentrations were $13.0{\sim}13.4%$ when foxtail millet was used, and they were $14.0{\sim}14.3%$ for the mixture substrates of 90% millet and 10% rice or barley. Organic acids in millet wine were lactic acid, malic acid and succinic acid. The residual carbohydrates after fermentation were mainly xylose and oligosaccharides. A trace of methanol was detected in millet wine. The content of fusel oil was low, while the concnetration of organic acids was high. Optimum conditions for millet wine-making were as follows. Glutinuous foxtail millet with 10% rice as fermentation source need to be soaked in water and steamed for enough time. Water was added to steamed millet with the ratio of 2 : 1. The resulting mixture was stmnultaneously saccharified and fermented by Aspergillus orzae and Saccharomyces cerevisiae IAM 4274 at $20^{\circ}C$ for a week. Millet wine was prepared after filtering fermented broth while pressing for a week.

• Korean Journal of Food Science and Technology
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• v.25 no.4
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• pp.327-333
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• 1993

The processing conditions and quality of sardine surimi were examined: Raw sardine meat was separated, washed in 0.2% $NaHCO_3$ and 0.15% NaCl solution, and then dewatered by centrifuge. The dewatered sardine meat was chopped, mixed with 20% emulsion curd (soybean protein : water : refined sardine oil=1:5:2.6), 4% sorbitol, 4% sucrose, 0.2% polyphosphate and 0.1% sodium erythorbate by stone mortar. The mixed sardine meat was frozen with contact freezer, packed in carton box and then stored at $-25{\pm}2^{\circ}C$. The moisture, crude protein and lipid contents of the sardine surimi product was 73.3%, 15.0% and 6.9%, respectively. Fatty acid composition of product consisted of 28.8% of saturates, 24.3% of monoenes and 47.7% of polyenes and the major fatty acids were 16:0, 20:5, 18:1, 22:6 and 16:1. The results of changes in POV, TBA value, fatty acids, texture and sensory score of products during frozen storage showed that lipid oxidation and freeze denaturation of product could be retarded, and flavor enhanced by addition 20% emulsion curd and 0.1% sodium erythorbate. In an attempt to apply sardine surimi in producing surimi-based product, it was concluded that pollack surimi could be substituted with sardine surimi up to 40% without showing any significant changes in texture and taste of surimi-based product.

• The Korean Journal of Malacology
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• v.25 no.2
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• pp.121-126
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• 2009

This study was performed to determine the effect of temperature condition on growth of juvenile abalone Haliotis discus hannai with the different feeds. Two types of feed (dry sea tangle and experimental diet) at water temperatures of 20 and $23^{\circ}C$, and 23 and $26^{\circ}C$ were applied to experimental abalone twice. Forty-five juvenile abalone averaging 10.1 g in the first feeding trial and 11.5 g in the second feeding trial were randomly stocked into 6 of 50 L plastic rectangular containers each. Fishmeal, soybean meal and shrimp head meal was used as the primary protein source in the experimental diet. And dextrin and wheat flour, and soybean oil were used as the primary carbohydrate and lipid sources in the experimental diet, respectively. The dry sea tangle and experimental diet were fed to abalone once a day at the ratio of 1.5-2.0% total biomass of abalone with a little leftover in each experimental condition. Weight gain of abalone was significantly affected by feed type, but not by water temperature in the first feeding trial. Regardless of water temperature, weight gain of abalone fed the experimental diet was significantly higher than that of abalone fed the dry sea tangle. However, weight gain of abalone was significantly affected by water temperature, but not by feed type in the second feeding trial. Weight gain was highest in abalone fed the experimental diet at $23^{\circ}C$, followed by abalone fed the dry sea tangle at $23^{\circ}C$, abalone fed the experimental diet and dry sea tangle at $26^{\circ}C$, which was lowest. Moisture and crude protein content of the edible portion of abalone was significantly affected by feed type, but not by water temperature in the second feeding trial. However, ash content of the edible portion of abalone was significantly affected by water temperature, but not by feed type. In considering these results, it can be concluded that the well formulated feed was superior to the dry sea tangle for growth of juvenile abalone, and water temperature conditions of 20 and $23^{\circ}C$ seemed to be better than $26^{\circ}C$ to improve weight gain of abalone.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.10
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• pp.1437-1449
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• 2006

Thirty six pre-weaned Barbari kids at 4 months age were reared on four rations computed using coarse cereal grains and by-products of pulses and oil seeds with Crude Protein (CP) and Total Digestible Nutrients (TDN) of 12 and 55% (Low protein Low energy); 12 and 60% (Low protein High energy); 14 and 55% (High protein Low energy); and 14 and 60% (High protein High energy), respectively. After 180 days on feed, male animals ($4{\times}5=20$) were slaughtered to study the effect of diet on carcass characteristics and meat quality. To asses the effect, if any, of such diet on product quality, meat balls were prepared and evaluated for quality changes when fresh as well as during storage ($-20{\pm}1^{\circ}C$). Feeding a ration with CP12 and TDN 60% (LH) to kids produced animals with highest slaughter weight (20.3 kg) yielding higher carcass weight and dressing percentage, lean (65.6%) and fat (6.6%) contents with low bone and trim losses. Although total variety meat yield was markedly higher in HL, the non-carcass fat deposition was relatively higher in LH carcasses. The water activity ($a_w$) of fresh goat meat ranged from 0.994-0.995 and total cholesterol 72.8-90.5 mg/100 g meat. The pH was high in HL and HH meat resulting in decreased ($p{\leq}0.05$) extract release volume (ERV). Meat balls were prepared using meat obtained from goats fed different rations (treatments) and stored at $-20{\pm}1^{\circ}C$. They were evaluated on day 0 and months 1, 2, 3, 4 for physicochemical, microbiological and organoleptic changes. Overall moisture (%), $a_w$, TBA number and pH value were 67.9, 0.987, 0.17, 6.6 respectively and were not affected by treatments except pH that was significantly ($p{\leq}0.01$) lower on LH. As the storage period advanced moisture, pH, $a_w$ and TBA number increased irrespective of treatments. Feeding various diets had no marked effect on microbial load of meat balls but with increasing storage period Standard Plate Count (SPC) and psychrotrophs declined ($p{\leq}0.01$). Treatment LL and LH produced meat balls with better flavour.

• Journal of Korea Port Economic Association
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• v.36 no.1
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• pp.129-140
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• 2020

In the future, the global container handling market will be reorganized into larger ships and shipping alliances, and the bargaining power of shipping companies will be further strengthened. Therefore, the global terminal operator (GTO), which has a global network, vast experience, and operational know-how, is expected to strengthen its competitiveness. In Korea, the central government promoted the development of GTOs in the mid-2000s, but it failed, mainly due to disagreements between port stakeholders. In this study, the macroeconomic indicators that have the same effect in all regions were used to analyze GTO management performance. In the short term, it could be used to establish the business strategy of domestic terminal operators based on changes in macroeconomic indicators. In the long term, it would be used to establish a promotion strategy for GTOs in Korea. The results of analyzing the impact of macroeconomic indicators on the GTO's profit show that the GTO's profit is significantly affected by cargo handling capacity, the consumer price index of the United States, the Shanghai Composite Index, the Crude Oil Price, and the London Inter-bank Offered Rate (LIBOR). However, the scale of impact was not significantly different between public and private GTOs.

• Applied Chemistry for Engineering
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• v.29 no.2
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• pp.215-224
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• 2018

Influences of the magnetic field on 5, 10 and 15 wt% (1.5, 3 and 4.5 M) HCl solution behaviour, which has widespread applications in petroleum well acidizing, were investigated in various conditions. Differences in the pH of magnetized hydrochloric acid compared to that of normal hydrochloric acid were measured. Taguchi design of experimental (DoE) method were used to model effects of the magnetic field intensity, concentration, velocity and temperature of acid in addition to the elapsed time. The experimental results showed that the magnetic field decreases [$H^+$] concentration of hydrochloric acid up to 42% after magnetization. Increasing the magnetic field intensity (with 28% contribution), concentration (with 42% contribution), and velocity of acid increases the effect of magnetic treatment. The results also demonstrated that the acid magnetization was-not influenced by the fluid velocity and heating. It was also displayed that the acid preserves its magnetic memory during time. The optimum combination of factors with respect to the highest change of [$H^+$] concentration was obtained as an acid concentration of 10% and an applied magnetic field of 4,300 Gauss. Due to the reduction of HCl reaction rate under the magnetization process, it can be proposed that the magnetized HCl is a cost effective and reliable alternative retarder in the matrix acidizing of hydrocarbon (crude oil and natural gas) wells.

• Asian Pacific Journal of Cancer Prevention
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• v.16 no.1
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• pp.283-290
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• 2015

Purpose: The aims of this case-control study were to assess the correlation between some food habits in the last two decades and gastric cancer in East Azerbaijan of Iran. Materials and Methods: In this hospital based case control study, 616 patients (212 gastric cancer patients, 404 cancer free patients) were recruited. Food habits of patients over the past two decades were assessed with a structured questionnaire. We used conditional logistic regression analysis for estimating crude and adjusted odds ratios (OR) and their respective 95% confidence intervals (95%CI). Results: In this study, over-eating, consumption of high fat milk and yogurt and especial types of cheese increased the risk of gastric cancer (All<0.05). Consumption of such especial cheeses such as Koze and Khiki increased the risk of gastric cancer by 12.6 fold (95% CI:1.99-79.36) and 7.36 fold (95% CI:1.33-40.54), respectively. In addition, high fat food, moldy food, and pickled vegetables consumption as well as reuse of cooking oil for frying were significantly associated with gastric cancer risk. Furthermore, intake of Ghorme (deep fried meat) was positively correlated with gastric cancer risk (OR:1.31;95%CI: 0.91-1.87). Conclusions: It can be confirmed that particular food habits which have been very common in East-Azerbaijan in the last two past decades increase risk of gastric cancer. According to our results and taking into account the long latency period of gastric cancer it can be concluded that nutrition education for a healthy diet should be performed from early childhood. However, further well designed cohort studies are needed to achieve more clear results.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.12
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• pp.135-139
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• 2017

The main reason for heat accidents occurring at the after stern tube bearing (STB) is excessive local pressure caused by the deflection of the propulsion shaft due to propeller loads. The probability of a heat accident is increased by the low flexibility of the shaft system in very large crude oil carriers (VLCCs) as the engine power and shaft diameter increase and the distance decreases between the forward and after STBs. This study proposed shaft system with only an after STB and no forward STB for a flexibility acquisition method for a VLCC shaft system under hull deformation. A Hertzian contact condition was applied, which assumes a half-elliptical pressure distribution along the contact width for the calculation of the local squeeze pressure. The propeller loads, heat effect, and hull deflection under engine operating conditions are also considered. The results show that the required design criteria were satisfied by building a partial slope at the white metal, which is the material at the axial contact side in the after STB. This system could reduce building cost by simplification of the shaft system.

• Journal of Radiation Protection and Research
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• v.33 no.1
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• pp.35-40
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• 2008

A distillation tower is one of the important facilities which separates and refines a crude oil stream according to certain boiling points. Its operation efficiency can affect the productivity of a refinery substantially. The objective of this study is to elucidate some operational information on the internal conditions of a distillation tower from a measurement of density profile by using a sealed gamma-ray source and a radiation detector. Gamma radiation counts were measured by a BGO detector positioned diametrically outside the tower-wall, opposite to the gamma source(Co-60) as the detector and the source were lowered concurrently. From the results, structural abnormality of the trays was not found inside the tower. Considering the flow distribution patterns, however, a vapor phase was dominantly formed at the upper part of the tower and a liquid phase at the lower part. From the gamma scanning of the distillation tower, it is anticipated that the gamma absorption technique can be used as an important tool for confirming the structural soundness of trays and investigating flow distribution in refinery facilities.

• Journal of the Computational Structural Engineering Institute of Korea
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• v.15 no.4
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• pp.591-598
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• 2002

In the ship structural design, the material cost of hull weight and the overall cost of construction processes should be minimized considering safety and reliability. In the past, minimum weight design has been mainly focused on reducing material cost and increasing dead weight reflect the interests of a ship's owner. But, in the past experience, the minimum weight design has been inevitably lead to increasing the construction cost. Therefore, it is necessary that the designer of ship structure should consider both structural weight and construction cost. In this point of view, multi-objective optimization technique is proposed to design the ship structure in this study. According to the proposed algorithm, the results of optimization were compared to the structural design of actual VLCC(Very Large Crude Oil Carrier). Objective functions were weight cost and construction cost of VLCC, and ES(Evolution Strategies), one of the stochastic search methods, was used as an optimization solver. For the scantlings of members and the estimations of objectives, classification rule was adopted for the longitudinal members, and the direct calculation method, GSDM(Generalized Slope Deflection Method), lot the transverse members. To choose the most economical design point among the results of Pareto optimal set, RFR(Required Freight Rate) was evaluated for each Pareto point, and compared to actual ship.