• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.125-131
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• 1998

The change of pectinesterase (PE) activity and pectin substances in fig fruit were investigated and low sugar jams prepared by various methods from fig fruit were compared. Fig fruit PE, which began to show the activity at the harvest time, was not inactivated and had slight activity during frozen storage at $-25^{\circ}C$. The amount of alcohol insoluble solid (AIS) and the degree of esterification (DE) of AIS were reduced by its own PE activity. However the intrinsic PE of fig fruit was not enough to make low-methoxyl pectin below 50% of DE. Fig pulp treated by its own PE and combination of fig PE and orange PE could make low-methoxyl pectin. After PE treatments, fig pulp adjusted below pH 4.0 by addition of citric acid kept red colour. Fig Jams processed by various methods had lower soluble solid $(31{\sim}49^{\circ}Brix)$ compared with conventional fig jam. Five kinds of fig jams out of those showed higher score than others in the sensory evaluation. For preparation of the five jams, the fig pulps with or without 1% pectin were treated at $50^{\circ}C$ for 25 minutes with addition of orange PE (200 units/400 g pulp). The treated pulps were added with 0.25% citric acid, 0.7% calcium and 20% cane sugar. The mixed pulps were prepared for jams containing low sugar by hot plate or microwave or refrigeration (excepting the mixed pulp without pectin).

• Journal of the Korean Applied Science and Technology
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• v.32 no.4
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• pp.669-684
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• 2015

This study was performed to examine the possibility of Fig extracts for the natural product research. The Fig extracts method were wash, dry and extracted and prepared into two parts; fruit, leaf. The extracts were prepared using alcohol and their chemical structures were estimated by column chromatography, GC-mass spectroscopy, IR, $^1H$-nmr data-base. In order to apply the extracts to hair-care cosmetics, antimicrobial and antifungal ability of the extracts were accomplished using broth serial dilution method. and In order to customer's interest satisfy and test to Fig's industrial propriety of accompany with table luxuries change, The author suggested that to test Fig's industrial property for hand made of transparent and solid soap contained of Fig extracted materials

• Korean journal of food and cookery science
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• v.27 no.3
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• pp.29-37
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• 2011

Protease activity of fig (Ficus carica L.), cultivated in Korea was estimated. In particular, the proteolytic effect on myofibrilar protein was studied. A crude protease extract of fig was prepared in two ways; fig was homogenized in buffer followed by centrifugation, and the supernatant was precipitated by saturated ammonium sulfate followed by dialysis. The former method resulted in 41.15 mM/g fig protease activity, whereas the latter method resulted in 17.65 mM/g fig protease activity. The crude fig protease extract showed high specificity for casein as a substrate followed by egg white, bovine serum albumin, myofibrilar protein, collagen, and elastin. The extract had stable proteolytic activity in a pH range of 6.5~9.0 (optimal at pH 7-8) but lost activity, at pH 2-3. Proteolytic activity for myofibrilar protein was sensitive to pH. The proteolytic activity of the fig extract was steady up to $60^{\circ}C$ but declined at higher temperature. It also began to lose stability in salt concentrations >0.7 M NaCl. Fig has been used as a meat tenderizer for cooking, and these results support the tenderizing effectiveness of fig, particularly for Korean style meat marinating.

• Analytical Science and Technology
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• v.8 no.2
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• pp.117-124
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• 1995

To Purify hemoproteins showing from 218nm absorbance, crude liver extract of human with hepatocirrhosis was treated with Triton N-101. Hemoproteins were purified by modification of Mohamed's method. This crude extract was applied to Octyl-Sepharose CL-4B column and the step elution was performed with 0.06% Lubrol PX and 0.25% Lubrol PX. The absorption of effluents were examined at 418nm and two peaks were appeared(Fig. 2). Hemoproteins were purified from Hyydroxyapatite and DEAE-Sephadex A-25 columns which the first peak was applied to(Fig. 3, 4). In death with suddenly, purified hemoproteins with 62 and 45kDa were obtained from 12.5% SDS-PAGE. In death with hepatocirrhosis, purified hemoprotein with 54kDa was obtainded from 12.5% SDS-PAGE(Fig. 5). Cytochrome P450 was purified to a specific content of 20.8nmol/mg protein with a recovery of about 4.1%. Absorbance maximum of these hemoproteins were 446nm at UV spectruum(Fig. 6).

• Korean Journal of Soil Science and Fertilizer
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• v.43 no.6
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• pp.978-980
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• 2010

This study was conducted to observe the cause of injury of fig plant. Nitrogen dioxide gas can be evolved at low pH or reduced in soil. Fig plant cultivated with nutrient solution was wilted or withered. Injury symptom for nutrient solution containing nitrous acid was worse as pH of soil decreased. However, increase in pH of nutrient solution treated with increasing $Ca(OH)_2$ solution prevented nutrient solution from producing nitrogen dioxide gas. Recovery of the fig plant by pH increase indicated that the cause of injury was nitrogen dioxide gas.

• Bulletin of the Society of Naval Architects of Korea
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• v.4 no.1
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• pp.55-58
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• 1967

It is investigated that in what shape the stress concentration factor of a notched strip under pure bending changes due to unsymmetrically varying notch angle. Four models made of CR-39, having parameters of r/d-0.225, h/r=4; r/d=0.225, h/r=2; r/d=0.4, h/r=4 and r/d=0.4, h/r=2 respectively as shown in Fig.1, Fig.2 and Table are tested with the use of polariscope. For each model, notch angle is unsymmetrically varied from $0^{\circ}$ to $180^{\circ}$ at intervals of $15^{\circ}$ as shown in Fig. 1 and Fig. 2. The results of this experiment are Fig. 7 and Fig. 8 and the following are deduced. As notch angle increases 1) from $0^{\circ}$ to $50^{\circ}$, the decrement of concentration factor is slight. 2) from $50^{\circ}$ to 90, the decrement of concentration factor is a little steeper. 3) from $30^{\circ}$ to $140^{\circ}$, the decrement of concentration factor is slight. 4) from $140^{\circ}$ to $180^{\circ}$, the decrement is very steep with an abrupt with an abrupt change in the neighborhood of $140^{\circ}$.

• Bulletin of the Society of Naval Architects of Korea
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• v.3 no.1
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• pp.19-24
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• 1966

The maximum shear stress distribution in a stiffening flat attached to a plat undergoing a single tensile force has been investigated by photoelastic method. In the experiments a photoelastic model, as shown in Fig. 1, has been studied in the fields of a polariscope, as shown in Fig. 2. Fig. 3 shows the isoclinics and Fig. 4 and 5 are stress trajectories of the principal stresses and maximum shear stresses, respectively. Fig. 6 is the isochromatics in light field. The maximum shear stress at each point in the stiffener were determined from the isochromatics in both of light field of light field and dark field. Then the maximum shear stresses were divided by the average shear stress in the model, to obtain the ratio ${\tau}max/{\tau}av$ at each point. Finaly the variations of the ratio ${\tau}max/{\tau}av$ along the horizontal and vertical lines in the stiffener have been plotted, as shown in Fig. 7 and 8. The conclusions reached in this investigation are as follows: (1) The shear stresses transmitted to the stiffener through the juncture are concentrated on the end portions. (2) The maximum shear stress at the ends of the stiffener reaches to about 4 times of average shear stress. (3) The irregularities in the stress distribution are restricted in the end portions of the stiffener.

• Proceedings of the International Microelectronics And Packaging Society Conference
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• 2003.11a
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• pp.53-58
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• 2003

The Wafer Level Packaging is one of the most important technologies in the semiconductor industry today. Its primary advantages are its small form factor and low cost potential for manufacturing including test procedure. The CASIO's WLP samples, application example and the structure are shown in Fig.1, 2&3. There are dielectric layer , under bump metal, re-distribution layer, copper post , encapsulation material and terminal solder .The key technologies are 'Electroplating thick copper process' and 'Unique wafer encapsulation process'. These are very effective in getting electrical and mechanical advantages of package. (Fig. 4). CASIO and CMK are developing a new System Packaging technology called the Embedded Wafer Level Package (EWLP) together. The active components (semiconductor chip) in the WLP structure are embedded into the Printed Wiring Board during their manufacturing process. This new technical approach has many advantages that can respond to requirements for future mobile products. The unique feature of this EWLP technology is that it doesn't contain any solder interconnection inside. In addition to improved electrical performance, EWLP can enable the improvement of module reliability. (Fig.5) The CASIO's WLP Technology will become the effective solution of 'KGD problem in System Packaging'. (Fig. 6) The EWLP sample shown in Fig.7 including three chips in the WLP form has almost same structure wi_th SoC's. Also, this module technology are suitable for RF and Analog system applications. (Fig. 8)

• Bulletin of the Society of Naval Architects of Korea
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• v.2 no.1
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• pp.15-19
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• 1965

The stability curves are very important data to decide the seaworthiness of all kinds of ships among waves. Both statical and dynamical stability curves on a rectangular coordinate system have broadly been handled at ship yards or at the government concerned, up to data. As concerns a method of obtaining a statical stability curve on polar coordinate system, the papers were presented once. Also, it is of use to research the dynamical stability curve on polar coordinate system. Author treated of the dynamical stability curve by four different methods, and tried to set the stability indicator inboard, adopted those proposals, in order to give some aids for good navigation on the sea. Fig. 1. shows a drawing method in case of the position of centre of buoyancy can be previously pointed out on the line corresponding to its inclination. Fig. 2. shows a method used a statical stability curve on polar coordinate. Fig. 3. shows a method obtained by the most simplified means. Fig. 4. shows dynamical stability curve made by geometrical expression method, instead of dynamical lever. A simple stability indicator which was mechanized above characteristics is attempted by author as shown Fig. 5 and Fig.6. It is demanded at hand, for more advanced improvement of such indicator.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.530-536
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• 2010

This study was the tenderizing activity of fig and kiwifruit using meat cooking. Furthermore, the effects of various seasonings and flavor spices were investigated. The proteolytic activity of kiwifruit was 36,513 uM/g fruit, whereas that of fig was 24,131 uM/g fruit. The best amount of fruit for meat cooking was 3~5% for kiwifruit and 5% for fig among three different dilutions, 3%, 5% & 10%. The effect of fruit ratio showed that treatment with 'kiwifruit only' produced the best organoleptic results, and there was no significant difference between the kiwifruit and fig ratios, 3:0, 2:1, 1:1. The best marinating time for meat tenderizing by fig and kiwifruit was 6hr at $4^{\circ}C$. The best marinating temperature for meat tenderizing by fig and kiwifruit was $25^{\circ}C$ rather than $4^{\circ}C$. Fruit sauce containing basic seasonings such as soy sauce, sugar, oligosaccharides, and sesame oil had a pH of 4.64 for fig and 4.23 for kiwifruit. The addition of soy sauce, oligosaccharides, and rice wine decreased the proteolytic activity of the fruits. Fruit sauce containing basic seasonings, garlic, ginger, onion and scallion had a pH of 4.71 for fig and 4.43 for kiwifruit. Finely chopped garlic, finely chopped scallion, and pureed onion, finely chopped ginger, and pear juice, all increased the proteolytic activity of the fruits. There the fruit sauce containing seasonings and flavory spices for meat cooking improved the tenderness and preference in terms of sensory evaluation without undesirable taste or increased fruits.