• Microbiology and Biotechnology Letters
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• v.14 no.3
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• pp.225-232
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• 1986

This study was to improve the quality of Kochuzang and utilize red pepper seed. Kochuzang were prepared with the addition of red pepper seed and garlic (2％), compared the changes in the various chemical components and enzyme activity during the aging period of Kochuzang, and also organoleptic values of the products. Enzyme activities of liquefying and saccharogenic amylase, protease and lipase were increased by addition of garlic pulp and the suvival activities of enzyme except liquefying amylase were lasted high the late period of aging. Also the addition of red pepper seed was effective in maintaining the enzyme activities Change of titration acidity and pH of kochuzang were little when red pepper seed was added, but in case of a garlic additive it showed no difference at the late period of aging. Total nitrogen and amino nitrogen were increased by the addition of red pepper seed or garlic until the late period of aging, and ammonia nitrogen also increased during the middle period of againg, but showed no difference at the late period. Alcohol content was decreased by the addition of garlic or red pepper seed. but crude lipid was increased by the audition of red pepper seed. but crude lipid was increased by the addition of red pepper seed. Generally, taste, flavor and color of garlic added group were superior to the non-garlic added group for the products which aged for 10 weeks. Therefore, The quality of Barley Kochuazng may be improved by adding 2％ garlic to the whole red pepper.

• Applied Biological Chemistry
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• v.12
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• pp.33-41
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• 1969

1. Crude cellulase extracted from wheat bran media of Chaetomium globosum with pH 7.0 McIlvaine buffer was fractionated by precipitation with ammonium sulfate and by treatment with the cellulose powder, DEAE-Sephadex A-25 and Amberite XE-65 (IRC-50) column chromatography. 2. Consquently two cellulases C-1 and C-2 were obtained by cellulose column chromatography. Cellulose C-1 was a powerful CMC-saccharifying and CMC-liquefying activity but cellulose C-2 was stronger CMC-liquefying activity compared to CMC-saccharifying activity and cellulase C-2 had smaller protein than that of cellulose C-1. And cellulose C-2 was fractionated by DEAE-Sephadex A-25 column chromatography into cellulase C-1-1 and cellulose C-1-2. 3. It can be obtained, therefore, that cellulose produced Chaelomium globosum consisted, at least, of three cellulases C-2, C-1-1 and C-1-2. 4. Cellulose C-1-1 was homogenous in the ultraviolet and the ultracentrifuge pattern. And cellulose C-1-1 had enzyme for CMC-saccharifying activity. 5. The optimum pH for the enzyme activity of cellulose C-1-1 was 4.0 in any methods of meas urement reducing sugar and viscosity. The optimum temperature was $40^{\circ}C$ in any methods. 6. The pH stability of cellulase C-1-1 was within pH 5.0 to pH 6.0 at $40^{\circ}C$ and fairly stable in acidic solution. 7. The heat stability was below $50^{\circ}C$ at pH 4.0 and complete heat inactivation of this cellulase occurred at $70^{\circ}C$.

• Korean Journal of Soil Science and Fertilizer
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• v.41 no.3
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• pp.153-157
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• 2008

This study was conducted to select some effective organic materials for supplying mineral nutrients at the later red-pepper growing period under organic farming system, and to evaluate the application effect. Nutritional characteristics of organic materials, nitrogen release pattern during liquefying the selected organic materials, and crop growth were examined. Among 18 organic materials, meals such as soybean, rapeseed, cottonseed, and sunflower seed except for gluten had greater nitrogen content. Total nitrogen content liquefied solution of the mixture of organic materials and molasses or yogurt was measured after 7 days of the liquefying, thereafter, the mixture of rapeseed meal and yogurt showed the highest nitrogen, reaching about $3,000mg\;L^{-1}$. Selected liquid manure, mixture of rapeseed meal and yogurt, was applied 8 times to red-pepper plants with fertigation or foliar application. Total nitrogen of leaves at 150 days after transplanting was the highest (4.4%) in the treatment of foliar application of the selected liquid manure, whereas shoot dry weight and fresh fruit yield were the greatest in the treatment of fertigation.

• The Korean Journal of Food And Nutrition
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• v.27 no.3
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• pp.414-420
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• 2014

This study was performed to increase the yield and to reduce the processing times for the preparation to improve the productivity and quality of rice jochung, a traditional food in Korea. In order to evaluate the quality characteristics and yield of jochung, the viscosity, color value, mineral contents and the sensory evaluation were measured. Jochung is prepared from steamed rice (STR), wet-milled rice flour (WRF) and dry-milled rice flour (DRF) by processing methods of rice and reacting times (6 hours or 13 hours) of liquefaction and saccharification. There is commonly added liquefying enzyme for rice liquefaction (0.4%/10 kg rice, at $85{\sim}90^{\circ}C$ for 1 hour or 4 hours) and saccharogenic enzyme with malt (2.5% or 4.5%/10 kg rice, at $56{\sim}60^{\circ}C$ for 5 hours or 9 hours). The inner structural properties of WRF showed the more distinct shape regular structure of uncombined starch particles but the DRF closely maintained particles of rice flour observed by SEM. If processing times for liquefation and saccharification were reduced from 13 hours to 6 hours, the yield of jochungs prepared with WRF increased 8%, the DRF 7%, and the STR 3% respectively and the sensory evaluation as well as color values and overall desirability received high scores. The viscosity, color a and b values of jochung processed with WRF for 6 hours were lower than that processed for 13 hours. The viscosity and color a, b value and Ca content were decreased in the jochung processed with WRF or DRF for 6 hours, but Mg, P and K were increased than that of STR. Jochung processed by 0.4% liquefying enzyme and 2.5% malt with WRF for 6 hours will increase the yield, save manufacturing times and costs and will thereby enable cost-effective techniques.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.9 no.3
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• pp.389-400
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• 1997

A thermodynamic cycle analysis is performed for refrigerator-precooled Linde-Hampson hydrogen liquefiers, including catalysts for the ortho-to-para(o-p) conversion. three different configurations of the liquefying system, depending upon the method of the o-p conversion, are selected for the analysis. After some simple and justifiable models are introduced, a general analysis program to predict the liquid yield and the figure of merit(FOM) is developed with incorporating the commercial computer code for the hydrogen properties. The discussion is focused on the effect of the two primary design parameters-the precooling temperature and the high pressrure of hydrogen. When the precooling temperature is in the range between 45 and 60 K, the optimal high pressure for the maximal liquid yield is found to be in the range between 100 to 140 bar, regardless of the o-p conversion. However, the FOM can be maximized at slightly smaller values of high pressures. It is remarkable to observe that the lower precooling temperatures are favorable since both the liquid yield and the FOM can be obtained without compressing hygrogen to extremely high pressures.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.767-774
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• 1997

For the standardization and quality improvement of traditional Korean Nuruk, 120 strains of fungi were isolated from Nuruks and 18 strains of them were selected as strains analysing the amylase and flavor. The genera of these fungi were identified as Aspergillus sp. (14 strains), Penicillium sp. (3 strains) and Rhizopus sp. (1 strains) by the conventional slide culture. Most of these fungi showed a better productivity of the saccharogenic and dextrinogenic enzymes in raw wheat bran culture than in cooked wheat bran culture. The ability of acid and flavor production was good in the raw wheat bran culture, and aflatoxins were not produced under the same culture. Penicillium sp. and Rhizopus sp. had high cell growth and amylast activity. Mixed culture of Aspergillus sp. No.3-6 and Penicillium sp. No.7-7 revealed a high liquefying and saccharifying activity as well as high flavors production. These results indicated that these fungi was proper strains for making Nuruk of good quality.

• International Journal of Air-Conditioning and Refrigeration
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• v.6
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• pp.124-135
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• 1998

A thermodynamic cycle analysis is performed for refrigerator-precooled Linde-Hampson hydrogen liquefiers, including catalysts for the ortho-to-para conversion. Three different configurations of the liquefying system, depending upon the method of the o-p conversion, are selected for the analysis. After some simplifying and justifiable assumptions are made, a general analysis program to predict the liquid yield and the figure of merit (FOM) is developed with incorporating the commercial computer code for the thermodynamic properties of hydrogen. The discussion is focused on the effect of the two primary design parameters - the precooling temperature and the high pressure of the cycle. When the precooling temperature is in a range between 45 and 60 K, the optimal high pressure for the maximal liquid yield is found to be about 100 to 140 bar, regardless of the ortho-to-para conversion. However, the FOM can be maximized at slightly lower high pressures, 75 to 130 bar. It is concluded that the good performance of the precooling refrigerator is significant in the liquefiers, because at low precooling temperatures high values of the liquid yield and the FOM can be achieved without compression of gas to a very high pressure.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.61-66
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• 1999

The purpose of this study was to improve the palatability of kochujang. The activities of liquefying amylase and saccharogenic amylase in Monacus anka koji were lower than those in Asp. oryzae koji. The acid protease activity(1.4 units/g) in M. anka koji was also lower than that(1.6 units/g) in Asp. oryzae koji. Glucosamine amount in Asp. oryzae koji was 1075 g, and that in M. anka koji was 318 g. Four kinds of Kochujang were prepared with Asp. oryzae koji(A), M. anka koji(M), mixed koji of Asp. oryzae and M. anka(A＋M), and mixture of M. anka koji and malt(M＋M). The pH of four kinds of kochujang was 5.1 in the beginning and was between 4.70~4.83 after 120 days of fermentation. Reducing sugar of kochujang was between 16.3~20.7% after fermentation and kochujang prepared with M＋M showed the highest reducing sugar content. Amino nitrogen of kochujang was between 182 mg%~230 mg% after fermentation and the highest amino nitrogen content was observed at kochujang prepared with A＋M. Kochujang prepared with M and M＋M showed higher a value than kochujang prepared with A and A＋M.

• Journal of Korean Clinical Nursing Research
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• v.14 no.1
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• pp.99-111
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• 2008

Purpose: This study was done to provide basic data for developing an in-service education program to improve nurses' quality. First, frequency of nursing activities and competency levels of emergency nurses according to their career ladders were compared through job analysis and then practical education programs were presented on based of the results. Method: Data were collected from 335 nurses working in emergency rooms in 31 tertiary hospitals. Data collection was done from September to November 2005 using the job analysis questionnaire. Results: There were 41 nursing activities that showed differences in frequency and 78 activities that showed differences in perceived competency level. Irrespective of emergency nurses' careers, activities that show high frequency but low competency were sputum liquefying therapy, assessment of cranial nerve function, identification of diagnostic radiology, and communication with various departments. In-service education content according to nurse's career ladders was presented by adding high frequency nursing activities and activities with low competency level even though having high frequency. Conclusion: There is a need to develop and provide in-service education programs, which consider nurses' difference in frequency and competency level for their career ladders.

• Proceedings of the KIEE Conference
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• 2007.11a
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• pp.165-166
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• 2007

In these days $SF_6$ mixtures and alternative gas have been studied because of global warming and liquefying at low temperature and high pressure. At present work the breakdown characteristics of $SF_6/CF_4$ mixture in non-uniform field was performed. The experiments were carried out under positive and negative standard lightning impulse (SLT) voltages. The point-plane electrode was used with 3 mm gap distance in the test chamber. The $SF_6/CF_4$ mixture which contain 20% of $SF_6$ was compared with pure $SF_6$ and $CF_4$ gas. Experimental gas pressure ranged from 0.1 to 0.4 MPa. The breakdown voltage under negative SLI is higher than the breakdown voltage under positive voltage. And the breakdown voltage of $SF_6$ 20%, $CF_4$ 80% mixture is similar to that of pure $SF_6$.