• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.9 no.4
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• pp.247-258
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• 2011

Analysis of foreign and domestic patents for pyroprocessing technology of spent nuclear fuels was carried out in this study. The current status of pyroprocessing technology development in such countries as Korea, USA, Japan and EU was analyzed by classifying the patents for 1975 through 2009 according to registration country, assignee, calendar year and technology area. The major assignees' activity indices were compared in order to find out whether there is any concentrated area of technical details. Technology competitiveness of the countries was also investigated from the information of patent citation number and family size. Furthermore, some essential unit technologies required for the commercialization of pyroprocessing were derived and examined in the aspect of the state of art as well as the trend of technology development.

• KSBB Journal
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• v.25 no.5
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• pp.449-452
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• 2010

L-Thyroxine possessing a chiral center, the naturally occurring thyroid hormone has been used for the treatment of thyroid dysfunctions and marketed as levothyroxine (L-thyroxine) sodium salt. In this study, after extraction of levothyroxine tablet as a pre-treatment process, direct enantiomer separation of thyroxine on crown ether derived chiral columns for determination of optical purity was performed using reversed mobile phase with acid additive. The chromatographic method developed in this study was applied in the determination of optical purity of several current domestic and foreign commercialized levothyroxine tablets. Optical purity values of these commercialized L-thyroxine sodium tablets except one were higher than 99 percents.

• The Korean Journal of Food And Nutrition
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• v.24 no.1
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• pp.132-137
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• 2011

The objective of this study was to develop mixed seasoning products with Korean chili peppers(Capsicum annuum L.) and examine their characteristics based on a sensory evaluation. One-hundred chili pepper-related products were collected from American local favorites and analyzed for composition. Four different seasonings were prepared for the value-added seasoning products, and their sensory characteristics were measured. The Korean fish chili seasoning product showed higher overall acceptability, compared to local American seasoning(McCormick). The completed Korean chili seasoning products contained red pepper(20%), various herbs(31.7%), salt(11.5%), mushroom(8.6%), garlic(8.5%), curry, paprika(5.7%), and citron(2.8%). These results suggest the possibility of substituting mixed seasonings from foreign countries into Korean dishes.

• Journal of Species Research
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• v.8 no.4
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• pp.319-336
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• 2019

During an investigation of unrecorded prokaryotic species in Republic of Korea, a total of 53 bacterial strains belonging to the class Gammaproteobacteria were isolated from soil, seawater, tidal flats, rhizosphere, salt ponds, beach sand, urine, manure, sediment, and animal intestine (Russian grayling butterfly [Hipparchia autonoe], mouse [Mus musculus], and sea bass [Lateolabrax japonicus]). Strains were identified to species using the 16S rRNA gene sequence, showing high similarity (>98.7%) with the closest bacterial species and forming a robust clade in the neighbor-joining phylogenetic tree. The 53 strains of Gammaproteobacteria in this study have not been report previously in Korea. Therefore, we describe 27 genera of 16 families in 7 orders: 13 strains in the order Alteromonadales, 1 strain in the order Chromatiales, 11 strains in the order Enterobacterales, 7 strains in the order Oceanospirillales, 10 strains in the order Pseudomonadales, 8 strains in the order Vibrionales, and 3 strains in the order Xanthomonadales. Gram reaction, strain ID, isolation source, and morphological and basic biochemical characteristics are described for each species.

• Journal of the Korean Society of Safety
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• v.33 no.6
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• pp.15-21
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• 2018

Ships may collide with reefs or other objects during operation, when arriving or departing ports. The hull plate may be damaged due to the contact with other ships. The total number of domestic powered fishing vessels has decreased, but that of FRP fishing vessels has increased by 0.7% and the ratio of FRP fishing vessels to the total fishing vessels increased to 96%. Recently, fishing vessels has been used as fishing boats for income of non-fishermen as well as fishermen. Therefore, safety management for repair and maintenance is necessary. The penetration of moisture and moisture in the composite material such as FRP may deteriorate the mechanical properties and the salt (NaCl) component of the damaged portion may cause a relatively high deterioration in material strength. The gel coat painting is the final stage of repairs ans maintenance of FRP fishing vessels. The thickness criteria in the domestic and foreign gel coat is 0.3~0.762 mm. The joint specimens, which was immersed in seawater for 120 days, were compared with those without seawater immersion. As a result, the tensile strength was 83 ~ 121.8% and the flexural strength was 83 ~ 113% compared with the specimens without seawater immersion. According to the previous study the tensile strength decreased by more than 29% and the flexural strength decreased by more than 50% when the composite material was immersed in seawater for 1,083 hours without coating. As a result, it was found that the gel coat with 0.5 mm thickness is very effective in preventing the strength decrease of the composite material.

• Journal of Nutrition and Health
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• v.8 no.1
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• pp.15-37
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• 1975

I. Subject of the study A study on the nutritive value and utilization of powdered seaweeds. II. Purpose and Importance of the study A. In Korea the shortage of food will be inevitable by the rapidly growing population. It will be very important study to develop a new food from the seaweeds which were not used hitherto for human consumption. B. The several kinds of seaweeds have been used by man in Korea mainly as side-dishes. However, a properly powdered seaweed will enable itself to be a good supplement or mixture to certain cereal flours. C. By adding the powdered seaweed to any cereals which have long been staple foods in this country the two fold benefits; saving of cereals and change of dietary pattern, will be secured. III. Objects and scope of the study A. Objects of the study The objects will come under four items. 1. To develop a powdered seaweed as a new food from the seaweeds which have been not used for human consumption. 2. To evaluate the nutritional quality of the products the analysis for chemical composition and animal feeding experiment will be conducted. 3. Experimental cocking and accepability test will be conducted for the powdered products to evaluate the value as food stuff. 4. Sanitary test and also economical analysis will be conducted for the powdered products. B. Scope of the study 1. Production of seaweed powders Sargassum fulvellum growing in eastern coast and Sargassum patens C.A. in southern coast were used as the material for the powders. These algae, which have been not used for human consumption, were pulverized through the processes of washing, drying, pulverization, etc. 2. Nutritional experiments a. Chemical composition Proximate components (water, protein, fat, cellulose, sugar, ash, salt), minerals (calcium, phosphorus, iron, iodine), vitamins (A, $B_1,\;B_2$ niacin, C) and amino acids were analyzed for the seaweed powders. b. Animal feeding experiment Weaning 160 rats (80 male and 80 female rats) were used as experimental animals, dividing them into 16 groups, 10 rats each group. Each group was fed for 12 weeks on cereal diet (Wheat flour, rice powder, barley powder, potato powder, corn flour) with the supplementary levels of 5%, 10%, 15%, 20% and 30% of the seaweed powder. After the feeding the growth, feed efficiency ratio, protain efficiency ratio and ,organs weights were checked and urine analysis, feces analysis and serum analysis were also conducted. 3. Experimental cooking and acceptability test a. Several basic studies were conducted to find the characteristics of the seaweed powder. b. 17 kinds of Korean dishes and 9 kinds of foreign dishes were prepared with cereal flours (wheat, rice, barley, potato, corn) with the supplementary levels of 5%, 10%, 15%, 20% and 30% of the seaweed powder. c. Acceptability test for the dishes was conducted according to plank's Form. 4. Sanitary test The heavy metals (Cd, Pb, As, Hg) in the seaweed powders were determined. 5. Economical analysis The retail price of the seaweed powder was compared with those of other cereals in the market. And also economical analysis was made from the nutritional point of view, calculating the body weight gained in grams per unit price of each feeding diet. IV. Results of the study and the suggestion for application A. Chemical composition 1. There is no any big difference in proximate components between powders of Sargassum fulvellum in eastern coast and Sargassum patens C.A. in southern coast. Seasonal difference is also not significant. Higher levels of protein, cellulose, ash and salt were found in the powders compared with common cereal foods. 2. The levels of calcium (Ca) and iron (Fe) in the powders were significantly higher than common cereal foods and also rich in iodine (I). Existence of vitamin A and vitamin C in the Powders is different point from cereal foods. Vitamin $B_1\;and\;B_2$ are also relatively rich in the powders.'Vitamin A in ·Sargassum fulvellum is high and the levels of some minerals and vitamins are seemed4 to be some influenced by seasons. 3. In the amino acid composition methionine, isoleucine, Iysine and valine are limiting amino acids. The protein qualities of Sargassum fulvellum and Sargassum patens C.A. are seemed to be .almost same and generally ·good. Seasonal difference in amino acid composition was found. B. Animal feeding experiment 1. The best growth was found at.10% supplemental level of the seaweed Powder and lower growth rate was shown at 30% level. 2. It was shown that 15% supplemental level of the Seaweed powder seems to fulfil, to some extent the mineral requirement of the animals. 3. No any changes were found in organs development except that, in kidney, there found decreasing in weight by increasing the supplemental level of the seaweed powder. 4. There is no any significant changes in nitrogen retention, serum cholesterol, serum calcium and urinary calcium in each supplemental level of the seaweed powder. 5. In animal feeding experiment it was concluded that $5%{\sim}15%$ levels supplementation of the seaweed powder are possible. C. Experimental cooking and acceptability test 1. The seaweed powder showed to be utilized more excellently in foreign cookings than in Korean cookings. Higher supplemental level of seaweed was passible in foreign cookings. 2. Hae-Jo-Kang and Jeon-Byung were more excellent than Song-Pyun, wheat cake, Soo-Je-Bee and wheat noodle. Hae-Je-Kang was excellent in its quality even as high as 5% supplemental level. 3. The higher levels of supplementation were used the more sticky cooking products were obtained. Song-Pyun and wheat cake were palatable and lustrous in 2% supplementation level. 4. In drop cookie the higher levels of supplementation, the more crisp product was obtained, compared with other cookies. 5. Corn cake, thin rice gruel, rice gruel and potato Jeon-Byung were more excellent in their quality than potato Man-Doo and potato noodle. Corn cake, thin rice gruel and rice gruel were excellent even as high as 5% supplementation level. 6. In several cooking Porducts some seaweed-oder was perceived in case of 3% or more levels of supplementation. This may be much diminished by the use of proper condiments. D. Sanitary test It seems that there is no any heavy metals (Cd, Pb, As, Hg) problem in these seaweed Powders in case these Powders are used as supplements to any cereal flours E. Economical analysis The price of the seaweed powder is lower than those of other cereals and that may be more lowered when mass production of the seaweed powder is made in future. The supplement of the seaweed powder to any cereals is also economical with the criterion of animal growth rate. F. It is recommended that these seaweed powders should be developed and used as supplement to any cereal flours or used as other food material. By doing so, both saving of cereals and improvement of individual's nutrition will greatly be achieved. It is also recommended that the feeding experiment for men would be conducted in future.

• Journal of Korean Society of Environmental Engineers
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• v.29 no.1
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• pp.113-125
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• 2007

To know the differences in ionic compositions in rain and snow as well as snow influence on the chemical characteristics of winter precipitation, precipitation samples were collected by the wet-only automatic precipitation sample, in winter(November-February) in the Iksan located in the northwest of Chonbuk from 1995 to 2000. The samples were analyzed for concentrations of water-soluble ion species, in addition to pH and electrical conductivity. The mean pH of winter precipitation was 4.72. According to the type of winter precipitation, the mean pH of rain was 4.67 and lower than 5.05 in snow. The frequencies of pH below 5.0 in rain were about 73%, while those in snow were about 30%. Snow contained 3 times higher concentrations of sea salt ion components originated from seawater than did rain in winter, mainly $Cl^-,\;Na^+$, and $Mg^{2+}$. Neglecting sea salt ion components, $nss-SO_4^{2-}$ and $NO_3^-$ were important anions and $NH_4^+$ and $nss-Ca^{2+}$ were important cations in both of rain and snow. Concentrations of $nss-SO_4^{2-}$ was 1.3 times higher in rain than in snow, while those of $nss-Ca^{2+}$ and $NO_3^-$ were 1.5 and 1.3 times higher in snow, respectively. The mean equivalent concentration ratio of $nss-SO_4^{2-}/NO_3^-$ in winter precipitation were 2.4, which implied that the relative contribution of sulfuric and nitric acids to the precipitation acidity was 71% and 29%, respectively. The ratio in rain was 2.7 and higher than 1.5 in snow. These results suggest that the difference of $NO_3^-$ in rain and snow could be due to the more effective scavenging of $HNO_3$ vapor than particulate sulfate or nitrate by snow. The lower ratio in snow than rain is consistent with the measurement results of foreign other investigators and with scavenging theory of atmospheric aerosols. Although substantial $nss-SO_4^{2-}$ and $NO_3^-$ were observed in both of rain and snow, the corresponding presence of $NH_4^+,\;nss-Ca^{2+},\;nss-K^+$ suggested the significant neutralization of rain and snow. Differences in chemical composition of non-sea salt ions and neutralizing rapacity of $NH_4^+,\;nss-Ca^{2+}$, and $nss-K^+$ between rain and snow could explain the acidity difference of rain and snow. Snow affected that winter precipitation could be less acidic due to its higher neutralizing rapacity.

• Korean Journal of Community Nutrition
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• v.17 no.5
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• pp.555-578
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• 2012

This study was conducted to investigate which food items are perceived as HANSIK (Korean food) in Korea. 562 males and females aged 20-70 were surveyed on 512 most frequently consumed dish items from 4th Korean National Health and Nutrition Survey if they perceive it as HANSIK. Dish items in kimchi, namul sukchae (cooked and seasoned vegetable) and jeotgal (salt-fermented food) category showed high response rate to be perceived as HANSIK. The response rate of twigim (frying foods) as HANSIK was low showing less than 70%. The response rate as HANSIK for foreign origin foods such as ramen and jjajangmyeon (black bean paste noodle) were lower than 25%. In jang yangnyum (seasoning) category, doenjang (soybean paste) and gochujang (red pepper paste) showed high response rate as HANSIK more than 90%. Females showed a higher response rate as HANSIK than males for most food items except several items of myen mandu (noodle and dumpling). The younger age group had higher HANSIK perception on many items of recently consumed foods, especially budae-jjigae (spicy sausage stew) (p < 0.001) and jwipo-jorim (braised dried filefish) (p < 0.001), implying that they already accept the common foods as HANSIK regardless of the origin. These results provide an information on the foods perceived as HANSIK among currently consumed common foods in Korea and these results can be utilized for establishment of HANSIK concept reflecting transition of dietary life in Korea.

• Journal of Species Research
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• v.6 no.2
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• pp.101-118
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• 2017

In an investigation of indigenous prokaryotic species in Korea, a total of 57 bacterial strains assigned to the classes Betaproteobacteria and Gammaproteobacteria were isolated from diverse environments. Samples were collected from fresh water, natural caves, soil, paddy fields, lakes, sea water, jeotgal (fermented seafood), salt flats, soil from abandoned mines, plant roots, digestive organs of both Japanese crested ibis (Nipponia nippon) and Burmese python (Python molurus bivittatus) and tidal flats. From the high 16S rRNA gene sequence similarity (>98.7%) and formation of robust phylogenetic clades with closely related species, it was determined that each strain belonged to an independent and predefined bacterial species within either the Betaproteobacteria or Gammaproteobacteria. There is no official report or publication that describes these 57 proteobacterial species in Korea. Overall, in the class Betaproteobacteria there were 16 species in 12 genera of 4 families in the order Burkholderiales and two species in two genera of one family in the order Neisseriales. Within the class Gammaproteobacteia, there were five species in four genera of four families in the order Alteromonadales, 12 species in 11 genera of one family in the order Enterobacteriales, four species in four genera of three families in the order Oceanospirillales, 11 species in four genera of two families in the order Pseudomonadales, two species in the order Vibrionales and five species in five genera of one family in the order Xanthomonadales. Gram reaction, colony and cell morphology, basic biochemical characteristics, isolation source and strain IDs are described in the species description section.

• The Korean Journal of Food And Nutrition
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• v.25 no.1
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• pp.9-16
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• 2012

The purposes of this study were to develop value-added sauce(ketchup) products with Korean advanced chile peppers (Capsicum annuum L.), determine their physicochemical characteristics, and conduct a sensory evaluation. American chile ketchup products were collected from American local favorites and analyzed based on their compositions. The Korean chile ketchup contained tomato paste(37.5%), Korean chile pepper(14.1%), sugar(14.8%), vinegar(14.1%), garlic(8.5%), herbs, plum extract, and oligosaccharide. Its physiochemical analysis showed: moisture $59.61{\pm}0.28%$, crude protein $2.18{\pm}0.11%$, crude lipid $1.99{\pm}0.04%$, crude ash $9.26{\pm}0.13%$, crude carbohydrate $26.97{\pm}0.48%$, reducing sugar $35.19{\pm}0.97%$, salt $3.04{\pm}0.04%$, acidity $2.22{\pm}0.01%$, pH $3.7{\pm}0.01$, and $^{\circ}brix\;36.3{\pm}0.14$. Korean chile ketchup showed higher overall acceptability compared to American local favorite chile ketchup. This result suggests the possibility for replacing chile ketchup products imported from foreign countries(USA and Europe).