• Food Science and Preservation
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• v.21 no.4
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• pp.573-580
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• 2014

The enzymatic activity of Nuruk and the quality properties of Yakju were investigated according to different fungi. The fungi that were used in this study were Aspergillus kawachii KCCM 32819, Aspergillus niger KCCM 32005, Rhizopus japonicus KCCM 11604, Rhizopus oryzae KCCM 11272, Rhizopus oryzae KCCM 11273, Rhizopus oryzae KCCM 11276, and Mucor rouxii KCCM 60148. The study results are as follows. The saccharogenic power of Rhizopus oryzae KCCM 11272 Nuruk was the highest (3,647.72 SP/g) among all the samples. The ${\alpha}$-amylase production and protease activities were highest (3.76 DU and 4.7 tyrosine mg/min, respectively) in the Rhizopus japonicus KCCM 11604 Nuruk. The pH levels of the Yakju made with commercial Nuruk and Rhizopus japonicus KCCM 11604 Nuruk were 4.14 and 4.07, respectively. The total titratable acid content of the Yakju made with Rhizopus oryzae KCCM 11273 Nuruk was the highest (0.56%) among all the samples. Rhizopus japonicus KCCM 11604 and Rhizopus oryzae KCCM 11272 had the highest ethanol yields (15.18% and 15.10%, respectively). In the sensory evaluation carried out in this study, the panel preferred the Yakju made with Rhizopus japonicus KCCM 11604 Nuruk. Overall, however, the panel did not like the Yakju made with Aspergillus niger KCCM 32005 Nuruk.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.2
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• pp.213-218
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• 2007

The aim of this study was to investigate the effect of the addition of red wine on the physicochemical properties ana sensory score of cooked pork patties. The samples consisted of the pork patty without red wine(control), and 1, 3 and 5% red wine(RWP-1, 3 and 5, respectively). There were no significantly differences in the moisture$(58.1\sim58.7%)$, crude protein$(15.9\sim16.3%)$ crude fat$(23.2\sim23.7%)$, and crude ash$(2.7\sim2.9%)$ contents, and the Hunter's $a^*-value(0.2\sim0.6)$, cooking loss$(16.5\sim19.2%)$, VBN$(11.9\sim15.6mg%)$, total bacterial count($(11.9\sim15.6mg%)$ Log cfu/mL), hardness$(3,193\sim3,336\;dyne/cm^2)$, springiness$(75.8\sim79.7%)$, cohesiveness$(47.8\sim52.1%)$, gumminess$(489\sim509kg)$, chewiness$(183\sim209g)$ and strength $(1,144\sim1,199g)$ between the pork patties. Of the pork patties the $L^*$ value of the control and the b value of RWP-5 were the lowest(p<0.05). The pH and TBARS value of RWP-5 were the lowest of all the pork patties. The flavor of RWP-5 was superior to that of the other pork patties, and the taste, texture, juiciness and palatability of RWP-3 and RWP-5 were superior to those of the control and RWP-1. In conclusion, the addition of 5% red wine was most suitable for enhancing the physicochemical properties and sensory score of pork patties.

• Journal of the Computational Structural Engineering Institute of Korea
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• v.31 no.4
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• pp.173-181
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• 2018

Recently composite materials have dominated most engineering fields, owing to their better performance, increased durability and flexibility to be customized and designed for a specific required property. This has given them unprecedented superiority over conventional materials. With the help of the ever increasing computational capabilities of computers, researchers have been trying to develop accurate material models for the complex and integrated properties of these composites. This has led to advances in virtual testing of composite materials as a supplement or a possible replacement of laboratory experiments to predict the properties and responses of composite materials and structures. This paper presents a review on the complex multi-scale modelling framework of the virtual testing machines, which involve computational mechanics at various length-scales starting with nano-mechanics and ending in structure level computational mechanics, with a homogenization technique used to link the different length scales. In addition, the paper presents the features of some of the biggest integrated virtual testing machines developed for study of concrete, including a multiscale modeling scheme for the simulation of the constitutive properties of nanocomposites. Finally, the current challenges and future development potentials for virtual test machines are discussed.

• Korean Journal of Food Science and Technology
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• v.17 no.5
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• pp.319-325
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• 1985

Agar was prepared from domestic agarophyte (Gelidium amansii) by a process of acid extraction. Optimal conditions in the acid treatment of the seaweed and the gelling properties of the agar thus prepared were investigated. The yield and gel strength of the control (the agar extracted with distilled water) showed 13,3% and 306g/$cm^2$, respectively. The yield of 38.7% was obtained when agar was extracted with 0.007N Hydorchloric acid while the gel strength of agar,511g/$cm^2$ was observed with the agar extracted with 0.005N Hydorchloric acid solution. The agar extracted with hydrochloric acid solution showed excellent properties of agar at the acid concentration range 0.005N-0.01N The cooking time of 60 min. was found to be effective to the yield and also to the gelling property of the agar and the cooking longer than 60 min. was proved to be destructive to agar. In general, yield and gelling properties of the agar obtained showed a close relation to the acid concentration and cooking time, but no consistent influence on the contents of ash and sulfur trioxide.

• Journal of Gastric Cancer
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• v.3 no.2
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• pp.93-96
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• 2003

Purpose: Synthetic absorbable monofilaments offer excellent glide characteristics and cause minimal tissue trauma as a result of their smooth monofilament structure and gradual absorption within the healing tissues. For these reasons, these suture materials are commonly used in various surgical fields such as gastroenterology, urology, gynecology, and plastic surgery. The aim of this study was to evaluate the safety and usefulness of a new synthetic absorbable monofilament, Glycoside-..-caprolactone-trimethylene carbonate interpolymer (GCT), in gastrointestinal anastomosis and closure. Materials and Methods: We evaluated 55 gastrointestinal anastomoses and closures using GCT $MONOSYN^{R}$, B. Braun, Germany) in 47 patients who underwent gastric surgery between December 2001 and May 2002 at Seoul National University Hospital. Patient's characteristics, operative procedure, surgeon's opinion of handling properties of GCT, and suture-related complications were analyzed. Results: There were 34 males and 13 females (M:F= 2.6:1) with an average age of 54.2 years old. Forty-five cases of gastrointestinal anastomosis (20 gastrojejunostomies and 25 jejunojejunostomies) and 10 cases of intestinal closure (7 gastrostomy closures and 3 duodenal stump closures) were performed in 41 cases of stomach cancer, three of peptic ulcer disease, two of GIST, and one MALToma. The handling properties of GCT according to the criteria of knot breaking load, knot security, and placing property were always scored with 7 to 9 points (10=excellent, 1=very poor). Two cases of postoperative complications ($3.6\%$) were noted. One was a leak of the gastrojejunostomy site which was successfully managed conservatively, and the other was a stricture of the gastrojejunostomy site which was managed by reoperation (side-to-side jejunojejunostomy). Conclusion: GCT seems to be an applicable suture material for various gastrointestinal anastomoses and closures.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.411-416
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• 2002

Yogurt base was prepared from whole milk and skim milk added with 0.2∼1.0% (w/v) of Saururus chinensis(Lour.) Bail water extract (SCe) and fermented with lactic acid bacterias (the mixed strain of Streptococcas themophilus and Lactobacillus bulgaricus) at 37$\^{C}$ for 24 hr. Quality characteristics of the yogurt were evaluated in terms of acid production, number of viable cells, viscosity and sensory property during lactic acid fermentation. The composition of organic acids was also measured by HPLC. Addition of SCe stimulated the growth of lactic acid bacteria and remarkably enhanced the acid production. The viscosity and lactic acid content of yogurt were also increased by addition of SCe. The sensory score of yogurt added with 0.4% of SCe was significantly higher than other groups in taste and overall acceptability The storage abilities of yogurts added with SCe were relatively good at 5$\^{C}$ for 15 days.

• Journal of the Korean Society of Safety
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• v.26 no.4
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• pp.47-58
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• 2011

Halogen free intumescent flame retardants(IFRS), such as the mixture of melamine phosphate(MP) and char forming agents(pentaerythritol(PER), di-pentaerythritol(DiPER), tris(2-hydroxyethyl) isocyanurate(THEIC)), were prepared and characterized. Polypropylene(PP)/$IFR_S$ composites were also prepared in the presence of ethylene diamine phosphate(EDAP) as a synergist and used into flame retardant PP powder coatings. Thermoplastic PP powder coatings at 20 wt% flame retardant loading were manufactured by extruded and then mechanical cryogenic crushed to bring them in fine powder form. These intumescent flame retardant powder coatings($IFRPC_S$) were applied on mild steel surface for the purpose of protection and decorative. It is a process in which a $IFRPC_S$ particles coming in contact with the preheated mild steel surface melt and form a thin coating layer. The obtained MP flame retardant was analyzed by utilizing FTIR, solid-state $^{31}P$ NMR, ICP, EA and PSA. The mechanical properties as tensile strength, melt flow index(MFI) and the thermal property as TGA/DTA and the fire safety characteristics as limiting oxygen index(LOI), UL94 test, SEM were used to investigate the effect of $IFRPC_S$. The experimental results show that the presence of $IFR_S$ considerably enhanced the fire retardant performances as evidenced by the increase of LOI values 17.3 vol% and 32.6 vol% for original PP and $IFRPC_S$-3(PP/MP-DiPER/EDAP), respectively, and a reduction in total flaming combustion time(under 15 sec) in UL94 test of $IFRPC_S$. The prepared $IFRPC_S$-3 have good comprehensive properties with fire retardancy 3.2 mm UL94 V-0 level, LOI value 32.6%, tensile strength $247.3kg/cm^2$, surface roughness Ra $0.78{\mu}m$, showing a better application prospect. Through $IFRPC_S$-2(PP/MP-PER/EDAP) and $IFRPC_S$-3 a better flame retardancy than that of the $IFRPC_S$-1(PP/MP/EDAP) was investigated which was responsible for the formed more dense and compact char layer, improved synergy effect of MP and PER/DiPER.

• The Korean Journal of Mycology
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• v.38 no.2
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• pp.152-159
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• 2010

The influence of urushiol, as an allergen on laccase property of Fomitella fraxinea was investigated. The enzyme production was reached to the highest level after 10 days, cultivation and the activity and mycelial biomass were increased by 2.5 and 1.5 folds, respectively, by adding urushiol in the culture medium. In liquid cultures using a Cu Mn-free medium, laccase lactivity was decreased by 3.8-9.2 folds, with similar dry cell weight. Two isoenzymes, were purified using anion exchange, hydrophobic interaction and size-exclusion chromatographies. Both isoenzymes are monomeric proteins, with $M_W$ around 67 kDa(Lac1) and 66 kDa(Lac2), and isoelectric points of 3.67 and 3.81. The optimal conditions for purified isoenzymes were found to be pH 4.5-5.0 and $30-35^{\circ}C$. Activity decreased by the addition of $Fe^{2+}$, $Mg^{2+}$, $Na^+$, and strongly inhibited by EDTA and sodium azide.

• Korean Journal of Soil Science and Fertilizer
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• v.47 no.4
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• pp.262-268
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• 2014

The management of soil chemical properties is very important to sustainable agriculture of many horticultural crops, including cucumber. This study was conducted to find the optimal soil properties of environmentally friendly agriculture in controlled horticulture. Soil chemical properties of 267 samples were collected from soil in Chungnam Province. The average of pH, EC, OM, available $P_2O_5$, exchangeable K, Ca, and Mg was 6.1, $5.38dS\;m^{-1}$, $34g\;kg^{-1}$, $1,321mg\;kg^{-1}$, $1.50cmol_c\;kg{-1}$, $10.3cmol_c\;kg{-1}$, and $3.4cmol_c\;kg{-1}$, respectively. The organic matter content in silty clay loam was significantly higher than in the other soil textures, whereas the pH, EC, exchangeable K, and Mg in loamy fine sand showed significantly lower among soil textures. The EC value and exchangeable Mg concentration were highest in mountain foot-slope soils. The frequency distribution within optimum range of soil chemical properties was 26.2%, 30.3%, 2.3%, 3.8%, 3.4%, and 6.7% for pH, OM, available $P_2O_5$, exchangeable K, Ca, and Mg, respectively. Especially, excessive portion of available $P_2O_5$ and exchangeable Ca were 94.0% and 94.4%, respectively. The EC value and organic matter content of soil samples were positive correlation with all chemical properties except soil pH. In principle component analysis of chemical properties in soil samples, the percentage of variance explained by PC 1 was 52.2%, while PC 2 explained 21.3% of the variance, for a cumulative total of 73.5%. In conclusion, these results are considered to improve soil nutrient management for sustainable controlled horticulture.

• Korean Journal of Food Science and Technology
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• v.50 no.1
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• pp.1-7
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• 2018

The MTT [3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide] assay is commonly used for analyzing the cell viability. In this study, effects of various solvents, different lights, and zinc protoporphyrin (ZnPP) on the chemical behavior of MTT formazan were investigated. The color response of MTT formazan in NaOH was highly pronounced; the absorbance of MTT formazan in 0.1 N NaOH at 550 nm was >2-fold higher than that in water, dimethyl sulfoxide (DMSO), methanol, and ethanol. MTT formazan in DMSO and NaOH (>0.1 N) was relatively stable under fluorescent and UV light at 365 nm; its rapid degradation was induced under UV light at 254 nm in all solvents. ZnPP degraded MTT formazan under light in a time- and concentration-dependent manner; MTT formazan in 0.1 N NaOH was the most sensitive to ZnPP, followed by DMSO. These results suggest that NaOH and DMSO might be suitable media for MTT formazan for monitoring photosensitizing properties.