• Journal of agriculture & life science
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• v.43 no.2
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• pp.17-21
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• 2009

This experiment was conducted to clarify the effect of waste tire chip on the growth and nutrient content of Cymbidium Pine Clash 'Moon Venus'. There were no significant differences between bark only medium and mixed medium in leaf and stem growth. But in both medium and large size chip only, the leaf and stem growth decreased remarkably. The total number of roots, new roots and root length had similar tendency as in leaf and stem growth. In medium and large tire chip only, the decayed roots increased. There were no significant differences between bark only medium and mixed medium in total sugar, starch, content of chrolophyll, N, P and K, but decreased significantly in both medium and large size chip only.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2020.06a
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• pp.90-91
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• 2020

As the construction site has become narrower recently, the importance of mass concrete is naturally being highlighted as skyscrapers become popular. However, it is not possible to install the entire volume per day if the mass concrete is installed due to the Remicon 8⦁5 system and the 52-hour workweek system. When the mass concrete base is divided into several days, cold joints occur because the consolidation of joints is not integrated due to different degree of hardening in the case of the previous layer and the next day. As a result, existing research has shown that if super retarding agent are mixed into Ready Mixed Concrete (hereinafter referred to as Remicon) using sugar as a raw material to delay the curing time of concrete, cold joints are inhibited and cracks are inhibited by reducing the initial hydration heat.

• Korean Journal of Microbiology
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• v.50 no.4
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• pp.351-359
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• 2014

A beverage was produced by the fermentation of mixed extracts from the various fruits, vegetables, algae, and medical herbs. The physicochemical properties of the fermented beverage of plant extracts (FBPE) and microbial diversity were analyzed in cultures enriched from FBPE using 16S and 26S rRNA gene sequence analyses. The pH, acidity, $^{\circ}brix$, reducing sugar, and alcohol contents of the FBPE were determined to be the 3.48, 1.68%, 70.0, 1,026 g/L, and 3.5%, respectively. The most abundant free sugar and organic acid in the FBPE were glucose (567.83 g/L) and tartaric acid (93.68 mg/L), respectively. Lactobacillus homohiochii was the predominant species in all enriched culture samples: 100% of the species in 0B (0% sugar) and 40B (40% sugar) libraries and 95.6% of 20B library (20% sugar). Lactobacillus fructivorans was detected in the 20B library. The predominant species in the samples of enrichment cultures collected from FBPE with three different sugar concentrations were: Candida zeylanoides (45.2%) in the 0Y library (0% sugar), Candida lactis-condensi (35.7%) and C. zeylanoides (35.7%) in the 20Y library (20% sugar), and C. lactis-condensi (38.1%) in the 40Y library (40% sugar). This result may provide a useful frame of reference for further analyses of microbial population dynamics in FBPE.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.305-311
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• 2017

This study aimed to evaluate the fermentation characteristics of mixed Makgeolli with barley and wheats under, fermentation at different temperatures (20, 25, and $30^{\circ}C$) and time (3, 6, and 9 days). The pH and sugar of mixed Makgeolli were 3.68~4.26 and $12.30{\sim}17.31^{\circ}Brix$, respectively. The total acidity showed proportionate increase with fermentation temperature and time; whereas, reducing sugar contents decreased with increasing fermentation temperature and time. The alcohol contents of mixed Makgeolli varied significantly by fermentation temperature and time (p<0.05). In terms of color values, the L value decreased with increasing fermentation temperatures, and a value increased significantly with increasing fermentation time. The number of microorganisms (yeast, total bacteria and lactic acid bacteria) in mixed Makgeolli decreased progressively with increasing fermentation temperature and time. Among the organic acids (citric, lactic, malic, and pyruvic acids) in mixed Makgeolli, citric and lactic acid was present at the highest concentrations. From these results, the optimum fermentation conditions of mixed Makgeolli with barley and wheat were $20{\sim}25^{\circ}C$ for 6 days.

• KSBB Journal
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• v.27 no.6
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• pp.335-340
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• 2012

The microalgae, Microcystis aeruginosa are able to proliferate in a wide range of freshwater ecosystem. M. aeruginosa was cultivated in 25 L and 240 L race-way reactor containing modified medium with added urea 0.2 g/L, increased $Fe^{+2}$, and decreased $Ca^{+2}$ion compared to BG11 medium. Sugar contents of M. aeruginosa grown in BG11 medium, and modified medium were 120 mg/mL and 140 mg/mL respectively. Fermentation was conducted with the extract of M. aeruginosa at $30^{\circ}C$ for 30 h, using Saccharomyces cerevisiae (Sc), Pichia stipitis (Ps), Zymomonas mobilis (Zm), and mixed-culture of these strains (Sc + Ps + Zm). Pichia stipitis (0.7%) was found to be more suitable for producing bioalcohol from M. aeruginosa extract than other strains of Saccharomyces cerevisiae (0.45%) and Zymomonas mobilis (0.61%), while mixed-cultured of these strains showed higest productivity by 1.75%. Biomass of M. aeruginosa contains the potency to be the most renewable resource for bioalcohol fermentation.

• Proceedings of the Korean Radioactive Waste Society Conference
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• 2005.11b
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• pp.165-175
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• 2005

Measurement of spent resin activity was initiated in 2004 in order to develop the C-14 removal technology for safe disposal. As part of this program, spent resins were sampled and measured in the in-station resin storage tank 2 at Wolsong Nuclear Power Plant Unit 1. At the time of sampling, the resins had been in storage tank from 3 to 23 years. Total 72 resin samples were sampled, which were collected from both man-hole (68 samples) and test-hole (4 samples) in the in-station resin storage tank 2. They were separated into liquid, activated carbon, zeolite, and spent resin. The spent resins were oxidized with sample oxidizer and analyzed for C-14. Ten of collected mixed resin samples were separated by density into cation and anion resins using a sugar solution. The C-14 concentration in anion exchange resin was approximately 2 times higher than in the mixed resin. The average concentration of C-14 in the cation/anion mixed exchange resin was $460\;GBq/m^3$ from test-hole and $53.1\;GBq/m^3$ from man-hole. We have found that concentration of C-14 in the spent resin is about from 0.4 to $1,321\;GBq/m^3$. So it could be a problem, when dispose of at a repository, since there is a disposal limit of $222\;GBq/m^3$. This means we should develop the C-14 removal technology.

• Korean Journal of Food Science and Technology
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• v.15 no.4
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• pp.326-332
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• 1983

Acorn wine was manufactured experimentally with koji inoculated the strain producing acorn tannin hydrolyzing enzyme in order to apply fungal tannase to food processing. Starch value of several Korean acorns was found to be 72.84 and the acorns were worthy of use as a carbohydrate food. Mixed koji was prepared by combination of rice and acorn powder at a ratio of 50to 50 and inoculation of Aspergillus oryzae producing amylase and Aspergillus sp. AN-11 producing tannase into the mixture in order to hydrolyze efficiently acorn tannin inhibiting alcohol fermentation in the medium, and then the mixed koji was used as a suitable koji to manufacture acorn wine. Acorn wine brewed with medium of the acorn powder treated with water and cooked and the mixed koji prepared was superior about two times to that brewed with medium of untreated acorn powder and general koji with respect to the rate of alcohol production and sugar fermentation during the 1st and 2nd brewing.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.707-716
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• 2010

Germinated brown rice is a useful material that contains natural nutrients and biologically active substances. This study was conducted to develop a optimal composite recipe for functional germinated brown rice cookie with added spinach (spinacia oleracea L) powder and with high preference in all age groups. The experimental design utilized herein was based on the Central composite design methodology of response surface, which included 16 experimental points, including 2 replicates for spinach, sugar, and butter. The physical, mechanical, and sensory properties of the test were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the mixed final product. The results of spread ratio decreased significantly with increases in spinach powder, sugar, and butter(p<0.01). L value shows that lightness decreased significantly with an increase in sugar(p<0.05), but the a and b values were not significant. Sensory evaluation found significant values for color(p<0.05), flavor(p<0.05), texture(p<0.05) and overall quality(p<0.05) in the predicted model. The optimum formulation by the numerical and graphical methods was calculated as follows: spinach powder 3 g, sugar 35.5 g butter 54.4 g.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.1
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• pp.42-50
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• 1984

The Jung Kwa is of the traditional Han Kwa which boiled in sugar or honey. This study summerized the history of the Jung Kwa by the cook book which introduced 1600 years from now. The purpose of this study was to find out the most scientific and effective preparation process of 'Jung Kwa' of lotus root by the preference sensory test and the mechanical method of penetrometer. In this paper the effect of changes in boiling method mixture ratio of water, sugar, and honey, boiling time, upon the appearance, taste, texture and color of 'Jung Kwa' has been studied. The results are as follows : (1) The Jung Kwas which introduced in the cook books are 34 different kinds and the most well-known one among them is lotus root Jung Kwa. (2) In the beginning Jung Kwa boiled in honey but, Jung Kwa which boiled in sugar was introduced at first in 'Eum Sick Bup' Published in 1843. (3) The lotus root cut in a thickness of 7 mm, water 150 ml lotus root 100 g and vinegar 4 ml are mixed and boiled for 12 minutes. To prevent from browning reaction vinegar is added, In this case, the hardness is 5.86 min.(5) The most proper quantity of water in appearance, taste, texture and color is 200 ml. In this case, the hardness is 3.3 mm. (5) The most proper quantity of sugar in appearance, taste, texture and color is 30 g. In this case, the hardness is 3.8 mm.(6) The most proper quantity of honey in appearance, taste, texture and color is 40 g. In this case, the hardness is 4.9 mm.

• Food Science and Preservation
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• v.21 no.2
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• pp.199-205
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• 2014

This study was conducted to investigate the physicochemical properties and antioxidant activity of black Doragi-apple juice to increase the utilization of Doragi, which is known as a high-functional horticultural crop. To prepare the black Doragi, it was steamed for 15 days at $60^{\circ}C$ and was then dried at $30^{\circ}C$ for 3 h. The five types of black Doragi-apple juice were prepared based on different mixing ratios of black Doraji extract, apple extract, and jujube extract. The mixing ratios of black Doraji extract, apple extract, and jujube extract were 3:3:1, 4:2:1, 2:4:1, 2:2:1, and 2:6:1 for samples A, B, C, D, and E, respectively. The pH and acidity of black Doragi-apple juice were within the ranges of 3.9-4.15 and 1.26-1.51%, respectively. Black Doraji-apple juice E showed the highest sugar content (9.33 $^{\circ}Brix$), reducing sugar content (85.05 mg/mL), and sugar content/acid ratio (6.98). Based on the sensory evaluation, sample C was most preferable in terms of color, taste, sugar-acid ratio, and overall preference, except for the flavor. Black Doragi-apple juice D showed a higher total polyphenol content (706 ${\mu}g/mL$) than sample C (586.22 ${\mu}g/mL$), but there was no statistically significant difference between samples C and D in terms of antioxidant activities. Therefore, it is suggested that the best mixing ratio of black Doraji extract, apple extract, and jujube extract for the production of the best black Doragi-apple juice with excellent taste and antioxidant activities is 2:4:1 (sample C).