• Journal of the Korean Ceramic Society
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• v.39 no.12
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• pp.1190-1196
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• 2002

Microwave dielectric properties and multilayer characteristics $(1-x)BiNbO_4-xCaNb_2O_6$ (0${\le}$x${\le}$1.0) ceramics were investigated as a function of $CaNb_2O_6$ content. In the composition range of 0.25${\le}$x${\le}$0.75, the mixture phases of $BiNbO_4$ with stibotantalate structure and $CaNb_2O_6$ with columbite structure were detected and secondary phase or phase transition were not detected. Dielectric constant (K) of $(1-x)BiNbO_4-xCaNb_2O_6$ ceramics was largely dependent on the existing phase and could be estimated by the dielectric mixing rule calculated from maxwell equation. Typically, dielectric constant (K) of 26, quality factor (Qf) of 4300 GHz and Temperature Coefficient of resonant Frequency (TCF) of -18 ppm/${\circ}C$ were obtained for $0.5BiNbO_4-0.5CaNb_2O_6$ specimens with 0.8 wt% $CuV_2O_6$ sintered at 1000${\circ}C$ for 3h. The deviation of X-Y shrinkage and camber value of the multilayers obtained from $0.5BiNbO_4-0.5CaNb_2O_6$ green sheet sintered at 850∼950${\circ}C$ for 20 min. were smaller than those of $BiNbO_4$ multilayers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.902-908
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• 2009

In this study, we investigated the quality of glasswort (Salicornia herbacea L.) fermented by Bacillus subtilis at $37^{\circ}C$ for 48 hours. We determined the changes in temperature, the contents of moisture, crude protein, crude fat, crude ash, carbohydrate, solid content, pH, Brix, salinity, free amino acid, Hunter's color value, electron donating ability (EDA) activities and angiotensin converting enzyme (ACE) inhibition. The contents of crude protein, crude fat, crude ash and carbohydrate after fermentation to mixing ratio of glasswort were $10.45{\sim}30.18%$, $11.69{\sim}19.26%$, $17.65{\sim}25.56%$ and $21.01{\sim}59.10%$ (dry basis), respectively. The solid content, pH, sugar and salinity of fermented glasswort were $39.56{\sim}52.25%$, $6.01{\sim}6.71$, $1.2{\sim}1.7$ Brix and $0.3{\sim}0.6%$, respectively. Total amino acid level of the fermented glasswort was $447.57{\sim}668.89\;mg$/100 g, and was the highest in glasswort mixed with rice bran at a ratio of 1 (w) : 1 (w). Moreover, aspartic acid, asparagine, glutamic acid, alanine, valine, $\beta$-aminoisobutyric acid, lysine and arginine were the main free amino acids. EDA activities and ACE inhibition after fermentation were $46.66{\pm}1.21{\sim}50.87{\pm}1.84%$ and $96.77{\pm}1.23{\sim}97.56{\pm}1.23%$, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.2019-2027
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• 2013

In this study, we tried to develop a coating agent for the fresh-cut fruits used in cakes. First, the coating agent mixing ratios of sugar, pectin, sodium alginate, carrageenan, xanthan gum, vitamin C, and purified water were selected to be 55, 2, 2, 0.04, 0.1, 0.05, and 40.81% (w/w), respectively. In a freeze-thaw stability of the coating agent, the viscosity remained constant for 3 cycles of freezing and thawing repetition process, but showed a slightly decreasing trend in the 4th repetition process (P<0.05). On the other hand, the sugar content, pH, and chromaticity remained constant even in the 4th repetition process. Pineapple coated with the coating agent had smaller weight loss, hardness changes, and total bacteria distribution compared to the uncoated pineapple (P<0.05). In the chromaticity, both of the two pineapples experienced browning with increasing storage duration, as L value decreases and b value increases. However, when the color difference was compared, the progress of browning for the uncoated pineapple was faster than the coated pineapple. Also, the progress of browning at $4^{\circ}C$ was found to be slower than the progress of browning at $25^{\circ}C$. Therefore, the storage stability of the fresh-cut fruits could be improved by coating the fresh-cut fruits for cakes with the coating agent and storing at a low temperature, which would contribute to extending the shelf-life of cakes.

• The Journal of Engineering Geology
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• v.25 no.1
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• pp.93-102
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• 2015

The characteristics of frozen soils are one of most important factors for foundation design in cold region. The objective of this study is to evaluate the shear strength and stiffness of frozen soils according to the confining conditions during the freezing and shearing phase. A direct shear box is constructed for the frozen specimens and bender elements are mounted on the wall of the shear box to measure shear wave velocities. Specimens are prepared by mixing sand and silt with a silt fraction of 30% in weight and the degree of saturation of 10%, giving a relative density of 60% for all tests. The temperature of the specimens in the freezer is allowed to fall below -5℃, and then direct shear tests are performed. A series of vertical stresses are applied during the freezing and shearing phase. Shear stress, vertical displacement, and shear wave along the horizontal displacement are measured. Experimental results show that in all the tests, shear strength increases with increasing vertical stress applied during the freezing and shearing phases. The magnitude of the increase in shear strength with increasing vertical stress during shearing under fixed vertical stress in the frozen state is smaller than the magnitude of the increase in vertical stress during freezing and shearing. In addition, the change in shear wave velocities varies with the position of the bender elements. In the case of shear waves passing through the shear plane, the shear wave velocities decrease with increasing horizontal displacement. This study provides an evaluation of the properties of shear strength and stiffness of frozen soils under varied confining condition.

• Journal of Food Hygiene and Safety
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• v.31 no.6
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• pp.458-464
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• 2016

Mulberry is considered a healthy food for antioxidants and many other beneficial nutrients. However, food safety concerns exist as this commodity scarcely passes through a sanitizing step due to the fragile nature of mulberry fruits. Fermented mulberry wort is one traditional way to utilize and preserve mulberries by mixing with sugars although hygienic practices are not often implemented. The purpose of this study was to investigate the fate of foodborne pathogens in fermented mulberry wort. Microbial population of inoculated E. coli in mulberry wort showed a decreasing pattern as the fermentation progressed. A quicker decrease was observed in the mulberry wort mixed with sugar at 1 to 0.8 ratio (w/w, mulberry: sugar) compared to 1 to 1 ratio, which could be due to the amount of acids generated during the fermentation process. When fully-fermented mulberry wort was contaminated with foodborne pathogens, they all decreased in population although their deceasing patterns varied depending on the species of tested bacteria. Steep deceases in population of inoculated foodborne pathogens were observed when the fermented wort was stored at $30^{\circ}C$ in comparisons to the other storage temperature, 5 and $20^{\circ}C$, regardless of bacterial species. This study necessitates the optimization of a sanitizing process during fermentation and storage of mulberry wort.

• Korean Chemical Engineering Research
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• v.53 no.6
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• pp.783-791
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• 2015

A fluidized-bed reactor with an inside diameter of 0.1 m and a height of 1.2 m was used to study the effect of steam and catalyst additions to air-blown biomass gasification on the production of producer gas. The equipment consisted of a fluidized bed reactor, a fuel supply system, a cyclone, a condenser, two receivers, steam generator and gas analyzer. Silica sand with a mean particle diameter of $380{\mu}m$ was used as a bed material and calcined dolomite ($356{\mu}m$), which is effective in tar reduction and producer gas purification, was used as the catalyst. Both of Korea wood pellet (KWP) and a pellet form of EFB (empty fruit bunch) which is the byproduct of Southeast Asia palm oil extraction were examined as biomass feeds. In all the experiments, the feeding rates were 50 g/min for EFB and 38 g/min for KWP, respectively at the reaction temperature of $800^{\circ}C$ and an ER (equivalence ratio) of 0.25. The mixing ratio (0~100 wt%) of catalyst was applied to the bed material. Air or an air-steam mixture was used as the injection gas. The SBR (steam to biomass ratio) was 0.3. The composition, tar content, and lower heating value of the generated producer gas were measured. The addition of calcined dolomite decreased tar content in the producer gas with maximum reduction of 67.3 wt%. The addition of calcined dolomite in the air gasification reduced lower heating value of the producer gas. However The addition of calcined dolomite in the air-steam gasification slightly increased its lower heating value.

• Korean journal of food and cookery science
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• v.19 no.6
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• pp.685-693
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• 2003

The aim of this study was to develop a standardized recipe for black sesame gruel that has been preferred for generations as a nutritional food. The method focused on optimizing the mixing ratio of the components to improve the quality of the black sesame gruels that modem consumers would like. The results are summarized as follows: The more black sesame added to the gruel, the lower its brightness was, but the redness and yellowness was higher. The amount of black sesame made a significant difference in the viscosity, color, nutty taste, bitterness, appearance and overall preference. It was highest in the overall preference when the amount of black sesame was added 33g(40％ of rice weight basis). Different types of rice were added to the black sesame gruel, and it was observed that the color value of the gruel was high in its brightness, redness and yellowness when 50g(60％) of glutinous rice was added to it. The black sesame gruel was most preferred when 50g of non-glutinous rice was added. The redness value was high when 15g(18％) of non-glutinous rice flour was added. The yellowness value was high when 25g(30％) of non-glutinous rice flour was added. This observation showed significant differences in the viscosity, color, nutty taste, bitterness, appearance and overall preference. In particular, the black sesame gruel was most preferred when 50g of non-glutinous rice flour was added. The addition of 7g(9％) of salt to the black sesame gruel showed the highest brightness. The redness and yellowness was the highest when 5g(6％) of salt was added. This observation showed a significant difference in the viscosity, color, nutty taste, bitterness, appearance and overall preference. The highest preference was observed when 2.5g(3％) of salt was added. Adding more materials increased the viscosity of the black sesame gruel. With increasing temperature, the viscosity became lower, and vice versa. The intensity of sweetness and spreadability was found to be proportional to the amount of additive material. In conclusion, the optimum recipe for black sesame gruels was obtained 33g(40％) of black sesame, 50g(60％) of glutinous rice (flour), 2.5g of salt, and 500$m\ell$ of water.

• Korean journal of food and cookery science
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• v.11 no.1
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• pp.69-76
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• 1995

This study was concentrated on the subject of chou formation and physicochemical characteristics on medium flour mixed with 0, 25, 50, 75, 100% of rice flour in order to clarify the possibility to substitute rice flour for wheat flour on chou preparation. The water holding capacity, swelling power, and maximum viscosity were higher in rice flour than those in medium flour but the initial pasting temperature was equal to 65$^{\circ}C$ in the two flour groups. The ratio of setback during cooling became 0.94 in the rice flour and 1.14 in the medium flour. So, the rice flour showed a slow tendency during gel formation as compared with the medium flour. The volumes of the rice choux were ranged from 80.0% to 89.0% according to the mixing ratio of medium flour as compared with that of the chou of wheat flour. But, the choux formation were increased as much as 108.8% out the paste added gelation of glutinous substance and 124.4% at the paste added Span20 of emulsifier compared to the non-addition treatment. The paste of rice flour added gelatin and Span20 showed better dispersion of components, especially, the small granules of lipid were fairly or plentifully dispersed in the paste added Span20 due to emulsifying activity. In sensory evaluation, the chou of l00% rice flour was inferior to that of medium flour on cavity-forming but the choux of wheat flour mixed with 25%, 50%, and 75% of rice flour were equal or superior to that of medium flour on all characteristics tested such as appearance, surface color, cavity-forming, chewiness, and taste. There were no significant differences on the cavity-forming expansion and taste between choux of rice flour and wheat flour Therefore, the results of this study made conclusion that rice flour would be substituted for wheat flour on the chou preparation.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.19 no.3
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• pp.180-190
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• 2014

It has been customary to exclude top 10-20% of velocity profiles in the Acoustic Doppler Current Profiler (ADCP) measurement due to side lobe effects at the boundary. To better understand the mixing in the Yeongsan estuary, the freshwater advection speed (FAS) was recovered from highly contaminated ADCP data near the surface. The velocity profiles were measured by using ADCP at two stations in the Yeongsan estuary during August 2011: one was located in front of the Yeongsan estuarine dam and the other was deployed near Goha Island. The FAS was recovered from the ADCP data set by applying rigorous post-processing methods and compared with the sediment advection speed (SAS). The SAS was determined by the peak time difference of suspended sediment concentration between two stations in the channel, divided by the distance of two stations. The FAS and the SAS showed very similar value when the freshwater discharge was greater than $2.0{\times}10^7$ ton and the SAS was a bit greater when the freshwater discharge was smaller. Since the FAS was on average about 0.8 m/s greater than the velocity at 0.8 of water depth from the bottom, the net discharge, estimated with recovered FAS and integrated over water depth and tidal cycle, was directed seaward during the high discharge contrary to the onshore direction of the net discharge estimated with 0.8 of water depth from the bottom. Moreover, the velocity shear and Richardson number changed when the FAS was used. Thus, the importance of the true FAS is appreciated in the investigation of the surface layer stability. If currents, temperature and salinity were observed for longer time in the future, it could be possible to more accurately understand the formation and decay of stratification as well as the suspended sediment transport processes.

• Korean Journal of Soil Science and Fertilizer
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• v.26 no.3
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• pp.197-203
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• 1993

Greenhouse experiments were conducted to avaluate strain competition, nodulation, patterns of nodule occupancy and population changes of Bradyrhizobium sp. strain HCR-46 $str^{r}cep^{r}$ and CB756 $str^{r}rif^{r}$ in the rhizosphere of peanut(Arachis hypogaea L.) under different root temperatures. Inoculated with two strains using seed coating with peat slurry under different root temperatures, population of each strain in the rhizosphere increased with plant growth and multiplication rate of inoculum in the unit weight of root were showed the highest from 10 to 15days after sowing. The multiplication rate of inoculum in the rhizosphere was $28^{\circ}C$>$34^{\circ}C$>$22^{\circ}C$. The density of HCR-46 $str^{r}cep^{r}$ was more increased than that of CB756 $str^{r}rif^{r}$ under $22^{\circ}C$ and $28^{\circ}C$. While the density of two strains showed no difference under $34^{\circ}C$. Inoculated with HCR-46 $str^{r}cep^{r}$ and CB756 $str^{r}rif^{r}$, respectively at 22, 28 and $34^{\circ}C$, nodulation of each strain was dominated in its inoculation portion. Inoculated with the mixture of HCR-46 $str^{r}cep^{r}$ and CB756 $str^{r}rif^{r}$, occupancy rate of HCR-46 $str^{r}cep^{r}$ was dominated over that of CB756 $str^{r}rif^{r}$ at $22^{\circ}C$ and $28^{\circ}C$, but that was similar between them at $34^{\circ}C$. Dry mass, nodulation, nitrogen content per plant and nitrogenase activity showed higher at $28^{\circ}C$ than at $32^{\circ}C$ and $22^{\circ}C$, while those were higher in HCR-46 $str^{r}cep^{r}$ and mixing HCR-46 $str^{r}cep^{r}$ with CB756 $str^{r}rif^{r}$ than in CB756 $str^{r}rif^{r}$.