Journal of the Korean Crystal Growth and Crystal Technology
/
v.24
no.6
/
pp.268-273
/
2014
$Y_2O_3$ ceramic specimens were fabricated from the granular powder, obtained by spray drying process from the slurry. The slurry was prepared by mixing PVA binder, NaOH for Ph control, PEG and $Y_2O_3$ powder. The $Y_2O_3$ specimen was shaped in size of ${\phi}14mm$ and then sintered at $1650^{\circ}C$. The characteristics, microstructure, densities and plasma resistance of the $Y_2O_3$ specimens were investigated with the function of forming pressure and sintering time. $Y_2O_3$ specimens were exposed under the $CHF_3/O_2/Ar$ plasma, the dry etching treatment of specimens was carried out by the physical reaction etching of $Ar^+$ ion beam and the chemical reaction etching of $F^-$ ion decomposed from $CHF_3$. With increasing sintering time, $Y_2O_3$ specimens showed relatively high density and strong resistance in plasma etching test.
Journal of the Korean Society of Food Science and Nutrition
/
v.46
no.1
/
pp.140-145
/
2017
Pinus koraiensis cone (PKC) extract was prepared by mixing PKC with sugar at a weight ratio of 1:1 and then removing PKC after incubating the mixture at room temperature for 100 days. The resulting PKC extract was examined for its physicochemical properties and antioxidant activities using Prunus mume fruit extract, which is similar to PKC extract in terms of preparation procedure and product usage, as a control. PKC extract consisted mainly of moisture (21.76%) and sugar (70.03%), leading to high viscosity. PKC extract was apparently yellowish, and therefore its browning index and color intensity were appreciably lower than the control (P=0.0000), indicating that Maillard reaction was not facilitated during fermentation. Compared with the control, PKC extract was not appreciably different in terms of total flavonoid content, whereas its organic acid content and total reducing capacity were significantly lower. Nevertheless, its metal-chelating activity and DPPH radical scavenging activity were comparable to those of the control. In addition, SOD-like activity of PKC extract was 2-fold higher than that of 6.6 mM quercetin, which had a higher total flavonoid content than PKC extract. This indicates that PKC extract contains certain flavonoids with higher antioxidant activities than quercetin. The results show that PKC extract provides antioxidant activity as well as characteristically different sensory properties due to its higher sugar and lower organic acid contents compared with Prunus mume fruit extract.
Choi, Se-Min;Kim, Kang-Woong;Wang, Xiaojie;Han, Kyung-Min;Bai, Sungchul C
Journal of Aquaculture
/
v.16
no.2
/
pp.104-109
/
2003
The present study aims to evaluate protein and phosphorus availabilities of five different dietary protein sources during the 6-week feeding trial in juvenile olive flounder, Paralichthys olivaceus as determined by growth performance and phosphorus retention. Five diets containing blood meal (BM), poultry by-product (PBP), squid liver powder (SLP), feather meal (FM) and soybean meal (SM) were prepared by mixing a basal diet (BD) with one of five test ingredients at the ratio of 7 to 3. As a reference diet, BD contains three different protein sources such as white fish meal, casein and gelatin. After 2 weeks of the conditioning period, fish initially averaging 2.7$\pm$0.02g (mean$\pm$SD) were randomly distributed into each aquarium as a group of 30 fish reared in the recirculating system. Fish of triplicate groups were fed one of six experimental diets (BD+five test diet). After 6-week feeding trial, pro- tein efficency ratio (PER) of fish fed BM diet was the lowest in experiment groups. While fish fed PBP diet showed a significant higher PER as compared to the FM diet, and fish fed SLP diet and BD were a higher PER than did fish fed PBP diet. However, there was no significant difference in PER among fish fed SLP diet, BD and SM diet, and between SM diet and PBP diet. Phosphorus retention efficiency of bone (PR $E_{b}$) of fish fed BM diet was the lowest in all the diets, and fish fed FM diet showed a higher PE $R_{b}$ than fish fed BD and SM diet. However, there was no significant difference in PER among fish fed FM diet, SLP diet and PBP diet, and among SLP diet, PBP diet, SM diet and BD. These results indicate that SLP could be a suitable protein source for low pollution diets of olive flounder in the future fish feeds market. Furthermore, PBP and SM are available protein source to reduce P waste in the oliver flounder aquaculture with the use of proper mixture of other protein sources and more processing to improve protein availibility of these.ese.
In this study, three different experiments were conducted to evaluate the nutritional value of apple pomace produced in southern areas of the Republic of Korea (South Korea). The effects of combining apple pomace in different ratios with commercial concentrates and rice straw in the diets of Korean native goats (Capra hircus) were examined. In experiment I, in situ DM and CP disappearances from nylon bags incubated in the rumen of goats showed that greater amounts of DM and CP were released from apple pomace than those from concentrates at the later stages of incubation, but only after 48 h for DM and CP, respectively. This was reflected in the higher 'b' value of the slowly degradable fraction of the apple pomace compared to the concentrates. Prior to these times the trend was reversed. In experiment II, Korean native goats were fed a diet containing apple pomace with either rice straw or rice straw and concentrates, and the in vivo nutrient digestibilities compared to animals receiving an alfalfa hay. DM digestibility in the animals given apple pomace plus concentrates with rice straw (66.86%) were similar to the goats given alfalfa hay only (69.09%) but significantly greater than for a diet of rice straw plus concentrates. In experiment III, an in vivo study was conducted to investigate the inclusion of 30 to 60% apple pomace pre-mixed with rice straw, rice bran and concentrates on the nutritional value for Korean native goats. Apple pomace mixed diets had higher DM intakes, nutrient digestibility and nitrogen retention than diets without apple pomace, which may have been due to the higher non-structural carbohydrates (NSC) and less ADF and NDF than those in other treatments. Replacement of concentrates with apple pomace in rice straw based diets of Korean native goats fed either separately (experiment II) or by pre-mixing (experiment III) gave satisfactory feed intake, digestibility, pH of ruminal fluid and production of $NH_3$-N and VFA in the rumen of goats. The results of this study infer that apple pomace can be included at levels of up to 60% in the diets of goats without dramatic effect on the animal.
This study was conducted to investigate the characteristics of yogurt prepared with different mixing ratios of 'Jinpum ' bean and sword bean(Canavalin gladiata). The crude protein content of 'Jinpum' bean used raw material was 38.0%, whereas that of sword bean was 27.5%. The pH and sugar content of ferment solution were deceased significantly up to 4 hours after strain inoculation but reduced slowly artier 8 hours. The content of organic acid and lactic ferments were increased. After 20 hours fermentation there was no significant differences between yogurt processed with 100% 'Jinpum' bean and yogurt processed with 95% 'Jinpum' bean and 5% sword bean. The number of lactic acid bacteria in yogurt processed with 95% 'Jinpum' bean and 5% sword bean was increased up to 20 hours but thereafter was decreased rapidly, showing the similar values compared to that of yogurt processed with 100% 'Jinpum' bean. The color values of yogurt processed with 95% 'Jinpum' bean and 5% sword bean artier 20 hours fermentation were similar to that of yogurt processed with 100% 'Jinpum' bean whereas those of yogurt processed with 90% 'Jinpum' bean and 10% sword bean were no little difference before and after fermentation. In the result of sensory test of yogurt prepared with 95% 'Jinpum' bean and 5% sword bean, adding strawberry syrup was more preferred than apple syrup.
No, JunHee;Kim, Hyun Jin;Choi, Eun Ok;Lee, Kyong Ae;Shin, Malshick
Korean journal of food and cookery science
/
v.30
no.4
/
pp.463-471
/
2014
Yetgangjeong is a traditional Korean rice cookie which used rice syrup (Chocheong) to bind fried rice grains. Brown waxy rice and binders prepared using different sugar types and end heating temperatures were assessed to improve the textural properties and functionality and to promote global consumption. Binder was made by mixing different ratios of starch syrup, rice syrup, honey, sugar, and trehalose, and the binder mixture was heated up to a temperature of $100^{\circ}C$ or $105^{\circ}C$. Specific electrical conductivity of binder containing ST (starch syrup and trehalose) showed the lowest values (9.51 and 9.77), and binders containing the rice syrup showed increased values for specific electrical conductivity. The fructose content was higher in the binder mixture containing C (starch syrup and sugar) than in the binder mixture containing ST, but it did not affect the end temperature. Viscosity of the binder was 123.90-175.20 cP and the binder showed higher viscosity at the end heating temperature (EHT) of $100^{\circ}C$ compared at EHT of $105^{\circ}C$. The fracturability of brown rice yetgangjeong prepared using different sugar types was higher at EHT of $100^{\circ}C$ than at that of $105^{\circ}C$ and it was reduced with an increase in the rice syrup content. However, the hardness of yetgangjeong was lower at $100^{\circ}C$, unlike fracturability. With respect to sensory evaluation, its moistness and stickiness decreased, but the crunchiness increased with addition of trehalose instead of sucrose. The overall eating quality score of yetgangjeong was higher at EHT of $105^{\circ}C$ than at that of $100^{\circ}C$ in every experiment and the highest score was found for SHT (starch syrup, honey and trehalose) with 20% rice syrup at EHT of $105^{\circ}C$ (20%RSHT105 (starch syrup, honey, and trehalose containing 20% rice syrup)).
Temporal (seasonal) and spatial distributions and variations of various physico-chemical factors (salinity, temperature, pH, DO, COD, SPM, POC, silicate, DIP, DIN) in surface and bottom waters were studied in the coastal environment with typical macro-tidal range and monsoonal weather condition, Gyeonggi Bay, west coast of Korea. Spacial distribution patterns of these factors were generally similar to each other, and appeared to be inversely related to the distribution pattern of salinity, suggesting that water quality of the study area was primarily controlled by the physical mixing process of Han-River freshwater with nearby coastal seawater. During flooding season, silicate- and nitrogen-rich Han River water directly flowed into offshore as far as $20\sim30\;km$ from the river mouth, probably causing serious environmental problems such as eutrophication and unusual and/or noxious algal bloom, etc. Except the surface water during summer flooding season, high concentrations of nutrients appeared generally in dry season, whereas low values in spring, possibly because of the occurrence of spring phytoplankton bloom. On the other hand, nutrient flux through the estuary seems to be primarily depending on river discharge, sewage discharge and agricultural activities, especially during the rainy season. Also, nutrients in this coastal waters are considered to be supplied from the sediments of tidal-flats, which developed extensively around the Han-River mouth, especially during fall and winter of dry and low discharge seasons, possibly due to the stirring of tidal flat sediments with highly enriched pore-water nutrients by storm. And also, COD and DIN concentrations in the study area consistently increased during the last 20 years, probably because of agricultural activities and increasing discharge of industrial and domestic wastes.
Four sheet-shaped and one soft-shaped self-sealing waterproof materials were prepared to recycle some GRT(Ground Rubber Tires). Their physical properties were tested to consider characteristics of them. The self-sealing waterproof materials were consisted of GRT/super absorbent polymer(SAP)/binder and mold by a hot press after mixing with a batch-typed internal mixer. The average size of GRT particles was -40 mesh, SAPs were commercial GE-500F and poly(AM-SAS-AA) prepared in this work. Binders were PU. EVA, LDPE, SBR, and poly(2-EHA). And PU film was attached to improve the properties of waterproof materials. Characteristics of self-sealing waterproof materials consisted of by GRT/GE-500F/EV-600/PU film and GRT/GE-500F/SBR(vulcanization)/PU film among the developed self-sealing waterproof materials were similar to the commercial products. And properties of the soft-shaped self-sealing waterproof materials consisted of by GRT/GE-500F/Po1y(2-EHA) and CRT/Poly(AM-SAS-AA)/poly(2-EHA) were improved within from four times to twenty times compared to the one oi the commercial products.
The Janggun magnetite deposits occur as the lens-shaped magnesian skarn, magnetite and base-metal sulfide orebodies developed in the Cambrian Janggun Limestone Formation. The K-Ar age of alteration sericite indicates that the mineralization took place during late Cretaceous age (107 to 70 Ma). The ore deposition is divided into two stages as a early skarn and late hydrothermal stage. Mineralogy of skara stage (107 Ma) consists of iron oxide, base-metal sulfides, Mg-Fe carbonates and some Mg- and Ca-skarn minerals, and those of the hydrothermal stage (70 Ma) is deposited base-metal sulfides, some Sb- and Sn-sulfosalts, and native bismuth. Based on mineral assemblages, chemical compositions and thermodynamic considerations, the formation temperature, $-logfs_2$, $-logfo_2$ and pH of ore fluids progressively decreased and/or increased with time from skarn stage (433 to $345^{\circ}C$, 8.8 to 9.9 atm, 29.4 to 31.6 atm, and 6.1 to 7.2) to hydrothermal stage (245 to $315^{\circ}C$, 11.2 to 12.3 atm, 33.6 to 35.4 atm, and 7.3 to 7.8). The ${\delta}^{34}S$ values of sulfides have a wide range between 3.2 to 11.6‰. The calculated ${\delta}^{34}S_{H_2S}$ values of ore fluids are relatively homo-geneous as 2.9 to 5.4‰ (skam stage) and 8.7 to 13.5‰ (hydrothermal stage), which are a deep-seated igneous source of sulfur indicates progressive increasing due to the mixing of oxidized sedimentary sulfur with increasing paragenetic time. The ${\delta}^{13}C$ values of carbonates in ores range from -4.6 to -2.5‰. Oxygen and hydrogen isotope data revealed that the ${\delta}^{38}O_{H_2O}$ and ${\delta}D$ values of ore fluids decreased gradually with time from 14.7 to 1.8‰ and -85 to -73‰ (skarn stage), and from 11.1 to -0.2‰ and -87 to -80‰ (hydrothermal stage), respectively. This indicates that magmatic water was dominant during the early skarn mineralization but was progressively replaced by meteoric water during the later hydrothermal replacement.
Ji, Seol-Hee;Han, Woo-Cheul;Lee, Jae-Cheol;Kim, Byong-Wan;Jang, Ki-Hyo
Korean Journal of Food Science and Technology
/
v.41
no.2
/
pp.186-190
/
2009
Four different mixing ratios of Rose rugosa Thun and Vitis amurensis (Moru) were prepared. These included Rose rugosa Thun two vs. Moru one (Moru 33), Rose rugosa Thun one vs. Moru two (Moru 67), Rose rugosa Thun one vs. Moru five (Moru 83), and Moru (Moru 100). Their physiochemical changes were investigated during 28 days of fermentation followed by aging. The final brix, pH, and total titratable acidity values of the four experiments were in the following ranges: 6.0-8.2$^{\circ}$Bx, 3.87-4.03, and 0.94-1.18%, respectively. Final ethanol contents were 6.5% in Moru 33, 11.8% in Moru 67, 11.1% in Moru 83, and 11.4% in Moru 100. As the amount of Rose rugosa Thun increased, anthocyanin content, color intensity, organic acid, and free amino acid concentrations were reduced. These findings demonstrate that the supplementation of Rose rugosa Thun to Moru prior to alcohol fermentation may help change the acidity, colour, and taste in the final product.
본 웹사이트에 게시된 이메일 주소가 전자우편 수집 프로그램이나
그 밖의 기술적 장치를 이용하여 무단으로 수집되는 것을 거부하며,
이를 위반시 정보통신망법에 의해 형사 처벌됨을 유념하시기 바랍니다.
[게시일 2004년 10월 1일]
이용약관
제 1 장 총칙
제 1 조 (목적)
이 이용약관은 KoreaScience 홈페이지(이하 “당 사이트”)에서 제공하는 인터넷 서비스(이하 '서비스')의 가입조건 및 이용에 관한 제반 사항과 기타 필요한 사항을 구체적으로 규정함을 목적으로 합니다.
제 2 조 (용어의 정의)
① "이용자"라 함은 당 사이트에 접속하여 이 약관에 따라 당 사이트가 제공하는 서비스를 받는 회원 및 비회원을
말합니다.
② "회원"이라 함은 서비스를 이용하기 위하여 당 사이트에 개인정보를 제공하여 아이디(ID)와 비밀번호를 부여
받은 자를 말합니다.
③ "회원 아이디(ID)"라 함은 회원의 식별 및 서비스 이용을 위하여 자신이 선정한 문자 및 숫자의 조합을
말합니다.
④ "비밀번호(패스워드)"라 함은 회원이 자신의 비밀보호를 위하여 선정한 문자 및 숫자의 조합을 말합니다.
제 3 조 (이용약관의 효력 및 변경)
① 이 약관은 당 사이트에 게시하거나 기타의 방법으로 회원에게 공지함으로써 효력이 발생합니다.
② 당 사이트는 이 약관을 개정할 경우에 적용일자 및 개정사유를 명시하여 현행 약관과 함께 당 사이트의
초기화면에 그 적용일자 7일 이전부터 적용일자 전일까지 공지합니다. 다만, 회원에게 불리하게 약관내용을
변경하는 경우에는 최소한 30일 이상의 사전 유예기간을 두고 공지합니다. 이 경우 당 사이트는 개정 전
내용과 개정 후 내용을 명확하게 비교하여 이용자가 알기 쉽도록 표시합니다.
제 4 조(약관 외 준칙)
① 이 약관은 당 사이트가 제공하는 서비스에 관한 이용안내와 함께 적용됩니다.
② 이 약관에 명시되지 아니한 사항은 관계법령의 규정이 적용됩니다.
제 2 장 이용계약의 체결
제 5 조 (이용계약의 성립 등)
① 이용계약은 이용고객이 당 사이트가 정한 약관에 「동의합니다」를 선택하고, 당 사이트가 정한
온라인신청양식을 작성하여 서비스 이용을 신청한 후, 당 사이트가 이를 승낙함으로써 성립합니다.
② 제1항의 승낙은 당 사이트가 제공하는 과학기술정보검색, 맞춤정보, 서지정보 등 다른 서비스의 이용승낙을
포함합니다.
제 6 조 (회원가입)
서비스를 이용하고자 하는 고객은 당 사이트에서 정한 회원가입양식에 개인정보를 기재하여 가입을 하여야 합니다.
제 7 조 (개인정보의 보호 및 사용)
당 사이트는 관계법령이 정하는 바에 따라 회원 등록정보를 포함한 회원의 개인정보를 보호하기 위해 노력합니다. 회원 개인정보의 보호 및 사용에 대해서는 관련법령 및 당 사이트의 개인정보 보호정책이 적용됩니다.
제 8 조 (이용 신청의 승낙과 제한)
① 당 사이트는 제6조의 규정에 의한 이용신청고객에 대하여 서비스 이용을 승낙합니다.
② 당 사이트는 아래사항에 해당하는 경우에 대해서 승낙하지 아니 합니다.
- 이용계약 신청서의 내용을 허위로 기재한 경우
- 기타 규정한 제반사항을 위반하며 신청하는 경우
제 9 조 (회원 ID 부여 및 변경 등)
① 당 사이트는 이용고객에 대하여 약관에 정하는 바에 따라 자신이 선정한 회원 ID를 부여합니다.
② 회원 ID는 원칙적으로 변경이 불가하며 부득이한 사유로 인하여 변경 하고자 하는 경우에는 해당 ID를
해지하고 재가입해야 합니다.
③ 기타 회원 개인정보 관리 및 변경 등에 관한 사항은 서비스별 안내에 정하는 바에 의합니다.
제 3 장 계약 당사자의 의무
제 10 조 (KISTI의 의무)
① 당 사이트는 이용고객이 희망한 서비스 제공 개시일에 특별한 사정이 없는 한 서비스를 이용할 수 있도록
하여야 합니다.
② 당 사이트는 개인정보 보호를 위해 보안시스템을 구축하며 개인정보 보호정책을 공시하고 준수합니다.
③ 당 사이트는 회원으로부터 제기되는 의견이나 불만이 정당하다고 객관적으로 인정될 경우에는 적절한 절차를
거쳐 즉시 처리하여야 합니다. 다만, 즉시 처리가 곤란한 경우는 회원에게 그 사유와 처리일정을 통보하여야
합니다.
제 11 조 (회원의 의무)
① 이용자는 회원가입 신청 또는 회원정보 변경 시 실명으로 모든 사항을 사실에 근거하여 작성하여야 하며,
허위 또는 타인의 정보를 등록할 경우 일체의 권리를 주장할 수 없습니다.
② 당 사이트가 관계법령 및 개인정보 보호정책에 의거하여 그 책임을 지는 경우를 제외하고 회원에게 부여된
ID의 비밀번호 관리소홀, 부정사용에 의하여 발생하는 모든 결과에 대한 책임은 회원에게 있습니다.
③ 회원은 당 사이트 및 제 3자의 지적 재산권을 침해해서는 안 됩니다.
제 4 장 서비스의 이용
제 12 조 (서비스 이용 시간)
① 서비스 이용은 당 사이트의 업무상 또는 기술상 특별한 지장이 없는 한 연중무휴, 1일 24시간 운영을
원칙으로 합니다. 단, 당 사이트는 시스템 정기점검, 증설 및 교체를 위해 당 사이트가 정한 날이나 시간에
서비스를 일시 중단할 수 있으며, 예정되어 있는 작업으로 인한 서비스 일시중단은 당 사이트 홈페이지를
통해 사전에 공지합니다.
② 당 사이트는 서비스를 특정범위로 분할하여 각 범위별로 이용가능시간을 별도로 지정할 수 있습니다. 다만
이 경우 그 내용을 공지합니다.
제 13 조 (홈페이지 저작권)
① NDSL에서 제공하는 모든 저작물의 저작권은 원저작자에게 있으며, KISTI는 복제/배포/전송권을 확보하고
있습니다.
② NDSL에서 제공하는 콘텐츠를 상업적 및 기타 영리목적으로 복제/배포/전송할 경우 사전에 KISTI의 허락을
받아야 합니다.
③ NDSL에서 제공하는 콘텐츠를 보도, 비평, 교육, 연구 등을 위하여 정당한 범위 안에서 공정한 관행에
합치되게 인용할 수 있습니다.
④ NDSL에서 제공하는 콘텐츠를 무단 복제, 전송, 배포 기타 저작권법에 위반되는 방법으로 이용할 경우
저작권법 제136조에 따라 5년 이하의 징역 또는 5천만 원 이하의 벌금에 처해질 수 있습니다.
제 14 조 (유료서비스)
① 당 사이트 및 협력기관이 정한 유료서비스(원문복사 등)는 별도로 정해진 바에 따르며, 변경사항은 시행 전에
당 사이트 홈페이지를 통하여 회원에게 공지합니다.
② 유료서비스를 이용하려는 회원은 정해진 요금체계에 따라 요금을 납부해야 합니다.
제 5 장 계약 해지 및 이용 제한
제 15 조 (계약 해지)
회원이 이용계약을 해지하고자 하는 때에는 [가입해지] 메뉴를 이용해 직접 해지해야 합니다.
제 16 조 (서비스 이용제한)
① 당 사이트는 회원이 서비스 이용내용에 있어서 본 약관 제 11조 내용을 위반하거나, 다음 각 호에 해당하는
경우 서비스 이용을 제한할 수 있습니다.
- 2년 이상 서비스를 이용한 적이 없는 경우
- 기타 정상적인 서비스 운영에 방해가 될 경우
② 상기 이용제한 규정에 따라 서비스를 이용하는 회원에게 서비스 이용에 대하여 별도 공지 없이 서비스 이용의
일시정지, 이용계약 해지 할 수 있습니다.
제 17 조 (전자우편주소 수집 금지)
회원은 전자우편주소 추출기 등을 이용하여 전자우편주소를 수집 또는 제3자에게 제공할 수 없습니다.
제 6 장 손해배상 및 기타사항
제 18 조 (손해배상)
당 사이트는 무료로 제공되는 서비스와 관련하여 회원에게 어떠한 손해가 발생하더라도 당 사이트가 고의 또는 과실로 인한 손해발생을 제외하고는 이에 대하여 책임을 부담하지 아니합니다.
제 19 조 (관할 법원)
서비스 이용으로 발생한 분쟁에 대해 소송이 제기되는 경우 민사 소송법상의 관할 법원에 제기합니다.
[부 칙]
1. (시행일) 이 약관은 2016년 9월 5일부터 적용되며, 종전 약관은 본 약관으로 대체되며, 개정된 약관의 적용일 이전 가입자도 개정된 약관의 적용을 받습니다.