• Korean Journal of Food Science and Technology
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• v.27 no.1
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• pp.134-140
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• 1995

Four different mashes using traditional methods in Korea such as Andong soju, Moonbaeju, Leekangju and Jindo hongju, were prepared for distilled liquor. The changes of pH, total acid, reducing sugar, total sugar, alcohol, solid content and ${\beta}-amylase$ activities in their mashes were studied during fermentation. Ethanol content of mashes were increased to the range of $8.8{\sim}11.2%$ after 16 days of fermentation. The group which was brewed by the first addition of mash showed higher ethanol content than the other group which was not added the ones. Total acid content of mashes increased to $0.59{\sim}1.10%$. The total sugar content was decreased to $6.70{\sim}8.94%$, and that of Leekangju type was lower than that of other fermented mashes. Reducing sugar content was in the range of $0.62{\sim}6.42%$ at the initial fermentation and decreased to $0.09{\sim}0.30%$ after 16 days of fermentation. Soju was obtained by distillation of each fermented mashes using the modified traditional Togori. After distillation of mashes, pH was increased and total acid was reduced. Sugar(3.58%) and solid(1.17%) in Leekangju were found to be leached from the mixture of pear, ginger, cinnamon, honey and curcuma rhizome.

• The Journal of the Korea Contents Association
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• v.9 no.12
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• pp.19-30
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• 2009

The service that has recently come into the spotlight utilizes the map to first approach the map and then provide various mash-up formed results through the interface. This service can provide precise information to the users but the map is barely reusable. The sketch-map system of this paper, unlike the existing large map system, uses the method of presenting the specific spot and route in XML document and then clustering among sketch-maps. The map service system is designed to show the optimum route to the destination in a simple outline map. It is done by renovating the spot presented by the map into optimum contents. This service system, through the process of analyzing, splitting and clustering of the sketch-map's XML document input, creates a valid form of a sketch-map. It uses the LCS(Longest Common Subsequence) algorithm for splitting and merging sketch-map in the process of query. In addition, the simulation of this system's expected effects is provided. It shows how the maps that share information and knowledge assemble to form a large map and thus presents the system's ability and role as a new research portal.

• Korean Journal of Microbiology
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• v.5 no.2
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• pp.43-54
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• 1967

The characteristics of enzymic sources and its effective uses concerned with brewing of Yack-Tack Joo which is traditional and popular liquors for all Korean have been studied. Results obtained are as follows; 1)Kock Ja (enrich of fungi and yeast produced in Korean brewery) is found to be weak in its liquifying(600U.) and saccharifying activity(1300U.), so that it is useful to conbine two factors effectively for better brewing. 2) The additional ratio of Kok Ja per materials is seems proper at line of 20 percent for better fermentation and the enzymic preparations inoculated of microorganisms in wheat bran is seems proper at 25 percent line. 3) Adding the enzymic preperation in which the strain Rhyzopus had been inoculated to the experimental mash at 5 percent per material, the rate of fermentation was revealed highest degree than those of else. 4) It is not proper to add a single Bun Kok in fermentation, as it produce much acid in mash during brewing. 5) However, the enzymic preparation composed of Asp usami and Rhyzopus sp. produced less acid in brewing. 6) The increasing of temparature in enzymic samples, temparatures of the mixtured Kuk(Kok Ja and enzymic preparation) are higher than those of single addition at the first stage in pre-fermentation, but there are no differences at the late stage of post-fermentation. 7) Amount of amino acids in the plot of enzymic prepation are found much more than those of single use at late stage of post-fermentation. In the plot of single use of Kock Ja, the amount was the most than else, the proteinase activity is strongest more than else. 8) In the brewing of Korean Tack-Yack-Joo, it is desirable less amount of acidity, more amount of amino acid, stronger liquifaction of starch and vigorous saccharification. Thren it was found that the application of two prepations(Kock Ja and Bun kok) is most effective to get moderate quality in Tack-Yack-Joo brewing.

• Journal of Information Management
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• v.39 no.1
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• pp.199-220
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• 2008

Most people choose Internet search engine first more than the library for their information search in these days. Many users do not know library homepage's content. How to improve the users in library homepage? This study aims to suggest the direction of library homepage service in Web 2.0. For this study the author analyzed library homepage that is introducing some representative Web 2.0 and other Web 2.0 sites. AJAX, RSS, Open API, MashUp, Wikis, Blog are the main technologies in Web 2.0. Those technologies become a tool that can do user centered library homepage. But, more important thing is information production that introduce to users. Web 2.0 suggests good information transfer for users. It needs to produce the information that stimulates the library user. It means that Web 2.0 give a good opportunity for libraries as an information production.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.10
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• pp.1479-1484
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• 2005

A study was conducted to determine the effects of restricted feeding and feed form on the growth performance, characteristics of carcass and digestive tract, and days to first egg of Japanese quail (JQ, Coturnix coturnix japonica). A total of 240 oneweek-old JQ chicks were allocated randomly into 4 experimental groups that consisted of 3 replicates according to a 2${\times}$2 factorial arrangement for two feeding methods (ad libitum, AF and restricted feeding, RF) and two diet forms (mash, MD and crumble, CD). The JQ chicks were placed in a room with floor battery brooders and fed a commercial starter diet from 7 to 14 d of age. According to the experimental design, four treatments (1: ad libitum MD, 2: restricted MD, 3: ad libitum CD, and 4: restricted CD) were applied. Feed restriction was applied by 30% reduction of ad libitum feed intake for both MD and CD from 15 to 28 d of age. All birds were fed ad libitum with treatment diets from 29 d of age until the first laid egg seen (45 d of age). The commercial starter diet, MD and CD were in the same nutrient content (240 g crude protein with 13.4 MJ ME per kg diet). The body weight and overall feed conversion ratio (g feed/g gain) were higher (p<0.05) for the AF quails than the RF at 42 d of age. Carcass weights, dressing percentage and percentage yields of breast and back were similar for AF and RF groups at 42 d of age. The RF delayed (p<0.05) onset of egg production 2 days compared to the AF. Quail fed with the CD showed higher value (p<0.05) for carcass weight and dressing percentage at 42 d of age compared to birds fed with the MD. The interaction effect of feeding method${\times}$feed form on any of the studied parameters was not significant. The results suggest that feed restriction as in the present study can achieve a better feed conversion without reduction in carcass weight, and a significant benefit of feeding the crumble diet over the mash diet was obtained in terms of carcass weight in the JQ.

• Molecules and Cells
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• v.39 no.5
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• pp.418-425
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• 2016

Resveratrol (RES) plays a critical role in the fate of cells and longevity of animals via activation of the sirtuins1 (SIRT1) gene. In the present study, we intend to investigate whether RES could promote the self-renewal and neural-lineage differentiation in human umbilical cord derived MSCs (hUC-MSCs) in vitro at concentrations ranging from 0.1 to $10{\mu}M$, and whether it exerts the effects by modulating the SIRT1 signaling. Herein, we demonstrated that RES at the concentrations of 0.1, 1 and $2.5{\mu}M$ could promote cell viability and proliferation, mitigate senescence and induce expression of SIRT1 and Proliferating Cell Nuclear Antigen (PCNA) while inhibit the expression of p53 and p16. However, the effects were reversed by 5 and $10{\mu}M$ of RES. Furthermore, RES could promote neural differentiation in a dose-dependent manner as evidenced by morphological changes and expression of neural markers (Nestin, ${\beta}III-tubulin$ and NSE), as well as pro-neural transcription factors Neurogenin (Ngn)1, Ngn2 and Mash1. Taken together, RES exerts a dosage-dependent effect on the self-renewal and neural differentiation of hUC-MSCs via SIRT1 signaling. The current study provides a new strategy to regulate the fate of hUC-MSCs and suggests a more favorable in vitro cell culture conditions for hUCMSCs-based therapies for some intractable neurological disorders.

• The Research Journal of the Costume Culture
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• v.6 no.2
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• pp.163-180
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• 1998

The purpose of this study is to investigate the main characteristics of the environment-friendly design expressed in Koran fashion. Environment-friendly design can be categorized into choice of material, extension of products life cycle, and recycling design. In this study, Korean fashion designers can be found having the conciousness of environment for fashion design since 1990. First, in choice of material, the designers used Natural fibers which are cotton, linen, wool, and etc, and used natural dyes. Some of the designers have moved from using real fur to using fake fur for animal welfare. But fake furs produced from synthetic or regenerated fibers have the environmental problems during textile production processes. Some of the designers used fake leather made from the skins of an edible fish which are otherwise going to waste. Secondly, Design for extension of products life cycle can economize the resources and energy. Design for extension of products life cycle are classified into reversible clothing, many function clothing, modular style, patina clothing, simple style, and layered look. Finally, recycling design are classified into recycling of daily necessaries and expression techniques of recycling design which are designer's works used patchwork, mash techniques, and handmade of knits or buttonhole stitch.

• Food Science and Preservation
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• v.11 no.2
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• pp.240-245
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• 2004

Chungju(Sambaekju) supplemented with dried persimmon and cordyceps sinensis was prepared and its characteristics were estimated during the brewing. Reducing sugar contents was decreased, ethanol contents was increased in the during fermentation, the final ethanol contents in the first, second and third mash were 5.8%, 11.4% and 16.5%, respectively. Total acidity and amino acidity were increased in the during fermentation. The major organic acid was latic acid, acetic acid, malic acid and succinic acid were a little, and citric acid and tartaric acid were not detected. L-proline(1151.7 mg%) was major in free amino acid. the contents of total and essential amino acid were 11.19% and 217.70 ppm, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.4
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• pp.464-469
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• 2007

This research was worked out to investigate fermentation and functional properties of Hahyangju. Hahyangju was brewed by traditional method and the changes in chemical component and microorganisms in wine mash were evaluated during brewing. In the course of the first mash brewing, the yeast cell number was the highest after 6 days fermentation, and contained 11% alcohol, 0.82% total acidity and 0.53% amino acidity The final product of Hahyangju contained 19.2% alcohol, 0.32% reducing sugar, 0.46% total acidity and 0.24% amino acidity. The major organic acid was lactic acid containing 680.04mg/100mL. The total phenolic compound contents and electron donating ability of Hahyangju were 263.16 ppm and 93.08%, respectively. Nitrate scavenging effect was measured at various PH (1.2, 3.0, 4.2, 6.0); the highest effect was at pH 1.2 as 90.26%. Angiotensin converting enzyme (ACE) inhibition activity and fibrinolytic activity of Hahyangju ware 87.5% and 19.1 unit, respectively.

• Proceedings of the Korea Concrete Institute Conference
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• 1999.04a
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• pp.481-486
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• 1999

According to results of this research Fly-ash Cement permanent-form production was found to be possible by fly-ash mortal. The compress strength 350kg/$\textrm{cm}^2$, banding strength 120kg/$\textrm{cm}^2$ were possible material separting and bleeding by excessive W/C rate was decreased permanent-form made by polymer solved high price of polymer by fly-ash. Model material was made by result of first research. There were no minute-crack on beam form and out surface of form was very smooth, So filling degree seemed desirable length of form after steaming curing was maintained as expected. with these results production of form seemed possible. In the banding load test, fly-ash showed increase of maxim load 12% than RC. in the case of minute-crack, comparing with RC, fly-ash showed no crack at connect. at the first stage under continuing loading size of crack increased. These phenomena seemed to be based on contribution of stress of inner bars in permanent-form. in the test of defection, fly-ash shower about 10% beam load increase than RC. in the case of beam defection, RC showed sudden decrease of tolerance at maxim load and total breaking, but permanent-form showed breaking of bending maintaining defection with contribution of steel stress ($\Phi$6 wire-mash). There phenomenic seemed to be attributed to increase of surface and steel tolerance of form. According to construction explacemaion, it was guessed that each panel was constructed by conner-steels in form edge. so cohesiveness was small. on these bases. keeping width of horizontal band 30cm, form-panel of 20mm width was found to be of use. Permanent-form was found to be efficient in compressibleness, defection, safety and use of Fly-ash mortal.