• Korean Journal of Fisheries and Aquatic Sciences
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• v.12 no.3
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• pp.161-166
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• 1979

To know the influence of temperature on the fermentation process, a strain of Lactobacillus bulgarius was experimentally cultured three different temperature conditions of $39^{\circ}C,\;42^{\circ}C\;and\;45^{\circ}C$, pH 5.8 and mechanical agitation of 500rpm. During 20 hour's fermentation, the microbial growth attained the maximum concentration under the conditions mentioned above. However, the culturing conditions resulted different outcomes in terms of maximum concentration of the microbes and the residual concentration of substrate. Among the three temperature conditions, the fermentation at $45^{\circ}C$ was most effective and the maximum specific growth temperature conditions, the fermentation at $45^{\circ}C$ was most effective and the maximum specific growth rate was 0.58/hr. Activation energy deduced from the Arrhenius equation was 9,220cal/mole and entropy was $-33.74\;cal/^{\circ}K$ mole. Activation enthalpy was 9,845 cal/mole and free energy was 19,800 cal/mole.

• Journal of Korean Physical Therapy Science
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• v.10 no.2
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• pp.184-192
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• 2003

This study were investigated the effects to the starting-time of the applied aquatic exercise to the functional healing phase on the Achilles tendon injured rats. The Spraque-Dawley female rats weights($246{\pm}18g$) were assigned to the four groups(24 rats), all experimental groups were able to walling training for 20 min. on the rolling bar motor before injured, one group; control group and three groups; aquatic exercise groups, The aquatic groups were derived into the first day, fourth day and seventh day groups after injuring Achilles tendon according to the levels of aquatic exercise. This studied were investigated the effects of functional healing after appling the aquatic exercising after first day, fourth day and seven days after injured Achilles tendon by the method of rolling bar-motor(Jc-35L-H/GEAR MOTOR, DC, 12V-20RPM, TAIWAN)R.O.C. and to the phase of healing phase to the Achilles tendon. After injuring Achilles tendon, the starting-times of walling on the rolling bar motor were showed from 10th day in the first day aquatic groups, after injuring, from the eight day of fourth day and seventh day aquatic groups, but those, of the all aquatic groups were not significantly showed from the ninth day after injured in the control group. There were showed healing phase without adherence like normal tissue from the fourth day group after injured to the control group. The results stewed that aquatic exercising were effected the healing phase to the injured Achilles tendon to apply exercise, after being the late period of inflammation.

• YAKHAK HOEJI
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• v.57 no.3
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• pp.205-212
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• 2013

Dissolution test has been performed to control drug quality and to predict in vivo drug release profile of solid dosage forms, so there's a drift towards setting dissolution test instead of disintegration test. However, some solid dosage forms in Korea Pharmaceutical Codex (KPC) are not established the dissolution test yet, so these monographs are necessary to set the specification of dissolution test. In this study, we developed the specification and test method of dissolution test for itopride hydrochloride tablets and tiropramide hydrochloride tablets which are not established the dissolution test yet. According to the "Manual for Guideline Application for Validation of Analytical Procedures" and "Guidelines on Specification of Dissolution test for Oral dosage form" of Korean Pharmacopoeia (KP), we validated and established each development method. Based on the preliminary dissolution profile, we set the dissolution condition(paddle apparatus, pH 1.2 media, 50 rpm). For this condition, we performed the main dissolution test to determine the specification (45 min, 85%). Finally, we validated each analytical method by specificity, linearity, accuracy and precision. These developed methods will be included the next supplement of KPC and also contributed to the quality control of medicines.

• Journal of the Korean Society for Railway
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• v.16 no.1
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• pp.7-13
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• 2013

A scaled version of a roller rig is developed to demonstrate the dynamic characteristics of a railway vehicle for academic purposes. This rig is designed based on Jaschinski's similarity law. It is scaled to 1/10 of actual size and allows 9-DOF motion to examine the up and down vibration of a train set. The test rig consists of three sub-hardware components: (i) a driving roller mechanism with a three-phase AC motor and an inverter, (ii) a bogie structure with first and second suspensions, and (iii) the vehicle body. The motor of the rig is capable of 3,600rpm, allowing the test to simulate a vehicle up to a maximum speed of 400Km/hr. Because bearings and joints are properly connected to the sub-structures, various motion analyses, such as a lateral, pitching, and yawing motion, are allowed. The slip motion between the rail and the wheel set is also monitored by several sensors mounted in the rig. After the construction of the hardware, an experiment is conducted to obtain the natural frequencies of the dynamic behavior of the specimen. First, the test rig is run and data are collected from six sets of accelerometers. Then, a numerical analysis of the model based on the ADAMS program is derived. Finally, the measurement data of the first three fundamental frequencies are compared to the analytical result and the validation of the test rig is conducted. The results show that the developed roller rig provides good accuracy in simulating the dynamic behavior of the vehicle motion. Although the roller rig designed in this paper is intended for academia, it can easily be implemented as part of a dynamic experiment of a bogie and a vehicle body for a high-speed train as part of the research efforts in this area.

• Food Science and Preservation
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• v.13 no.3
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• pp.351-356
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• 2006

This study was carried out to investigate the change of functional component and volatile flavor components from garlic for which both were treated with protopectinase (PPase) and mechanical maceration during storage period. Alliin content of gallic suspensions macerated mechanically were 11.0 mg/g at 0 day and 6.6 mg/g at 24 day. Whereas alliin content of garlic treated with PPase were 8.5 m/g at 0 day and 7.0 mg/g at 24 day. Importantly, over 40% of alliin which is the most unstable component during the mechanical maceration remained with an intact form for 24 day after the enzymatic treatment. The flavor component from gallic suspensions were extracted by solid-phase microextraction (SPME) and were analyzed and identified by gas chromatography (GC) and chromatography/mass spectrometry (GC/MS). The number and concentrations of flavor components of gallic macerated mechanically were increased during storage period, and total 18 kinds of flavor compounds were identified. Thus, the PPase treatment of garlic could be a better choice for preparation of the highly valuable and functional processed food as well as for prolonging the preservation period.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.21 no.4
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• pp.158-163
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• 2011

$CuInS_2$ thin films were prepared using a sol-gel spin-coating method. That makes large scale substrate coating, simple equipment, easy composition control available. The structural and optical properties of $CuInS_2$ thin films that include less toxic materials (S) instead of Se, tetragonal chalcopyrite structure. Copper acetate monohydrate ($Cu(CH_3COO)_2{\cdot}H2O$) and indium acetate ($In(CH_3COO)_3$) were dissolved into 2-propanol and l-propanol, respectively. The two solutions were mixed into a starting solution. The solution was dropped onto glass substrate, rotated at 3000 rpm, and dried at $300^{\circ}C$ for Cu-In as-grown films. The as-grown films were sulfurized inside a graphite container box and chalcopyrite phase of $CuInS_2$ was observed. To determine the optical properties measured optical transmittance of visible light region (380~770 nm) were less than 30 % in the overall. The XRD pattern shows that main peak was observed at Cu/In ratio 1.0 and its orientation was (112). As annealing temperature increases, the intensity of (112) plane increases. The unit cell constant are a = 5.5032 and c = 11.1064 $\AA$, and this was well matched with JCPDS card. The optical transmittance of visible region was below than 30 %.

• Geophysics and Geophysical Exploration
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• v.18 no.3
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• pp.143-153
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• 2015

Polymer flooding for enhancing hydrocarbon production injects into a reservoir polymer solution that is viscous. It is very important to monitor the behavior pattern of the polymer solution in order to evaluate the effectiveness of polymer flooding. To monitor the distribution of polymer solution and thus fluid substitution within the reservoir, we first construct seismic and resistivity rock physics models (RPMs), which are functions of reservoir parameters such as rocks and type of fluid, fluid saturation. For the seismic and resistivity RPMs, responses of seismic and electromagnetic (EM) tomography are numerically simulated as polymer injection, using two dimensional (2D) staggered-grid finite difference elastic modeling and 2.5D finite element EM modeling algorithms, respectively. In constructing RPM for EM tomography, three different reservoir rocks are considered: clean-sand, dispersed shale-sand, and sand-shale lamination rocks. The polymer solution is assumed to have 2 wt% of polymer as normally generated, while water is freshwater or saltwater. Further, neutron logging is also considered to check its sensitivity to polymer flooding. The techniques discussed in the paper are important in monitoring not only hydrocarbon but also geothermal reservoirs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.567-572
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• 2010

This study is to develop vinegar with germinated brown rice and red pepper (Capsicum annuum) for effective use of the rice and red pepper. The vinegar was prepared using the wine fermented from the germinated brown rice supplemented with 10~50% red pepper. Acetic acid fermentation was carried out with 6% (w/v) initial ethanol concentration, at $30^{\circ}C$. pH values decreased from 4.27~4.41 to 3.20~3.59 during acetic acid fermentation. The initial total acidity (0.29~0.41%) changed to 3.68~4.51% after fermentation. Hunter's a (redness) and b (yellowness) values also increased as the addition of red pepper increased to 30%. Major volatile compounds consisted of ethyl acetate, 3-methyl-1-butanol, acetaldehyde, ethanol and acetic acid. Capsaicin content (0.17~0.26 mg%) at the initial changed to 0.16~0.29 mg% at the final of the fermentation. Antioxidant activity decreased from 48.1~79.1% to 36.6~64.9% by the fermentation. The germinated brown rice vinegar added with red pepper had higher acceptance scores than that of the control without red pepper.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.8
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• pp.1018-1024
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• 2008

The objective of this study is to compare the physicochemical properties and release characteristics of red ginseng (A) and tissue cultured mountain ginseng (B) extruded tissue cultured mountain ginsengs at barrel temperatures 110 (C) and $120^{\circ}C$ (D) to produce tissue cultured mountain ginseng-like comercial red ginseng by extrusion process. Extrusion process variables, water content and screw speed were fixed at 25% and 200 rpm, respectively. In the results, reducing and total sugar content were found to be relatively higher in A. The acidic polysaccharides content of B was the lowest among the ginseng samples. Acidic polysaccharide was increased 3 times by extrusion process. A and B were three times higher at maximum than C and D in polyphenolic compound. Polyphenolic compound content was relatively low by extrusion of ginsengs. Amino acid contents of B, C and D were $35{\sim}42\;{\mu}g/mL$; in contrast, A contained $25\;{\mu}g/mL$. The crude saponin content of C and D were higher than A and B.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.2
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• pp.167-174
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• 1989

AS a part of investigation to use anchovy more effectively as food source, this work was undertaken the processing conditions of extracts from rapid fermented anchovy sauce. To prepare rapid fermented products, the chopped anchovy was mixed with 50% water (w/w), and then hydrolyzed by autolysis or addition of koji under different conditions of hydrolysis. The optimal conditions for hydrolysis of chopped anchovy were revealed $50^{\circ}C$, 6 hours, pH 8.0 by autolysis, and ,$50^{\circ}C$, 6 hours, pH 7.0 by addition of 10% koji, respectively. But, pH control was not much beneficial in increasing yield. The effect of soybean protein isolote for improvement of bitter taste was also tested. The reasonable amount of added soybean protein isolate was revealed 5% on the weight basis of the chopped anchovy. The reaction mixture hydrolyzed under optimal conditions were added with 1% onion powder (w/w), 1% garlic powder(w/w) and 1% red pepper powder(w/w) for masking fishy odor, inactivated for 20 min at $100^{\circ}C$, and then centrifuged for 20 min at 4,000 rpm. The supernatant liquor was filtrated and evaporated to 50%(v/v). finally, table salt was added for bateriostatic effect and characteristic taste of rapid fermented products. the reasonable amount of added table salt was reversed 15% on the volume basis of the evaporated liquor. The hydrolysis ratio of product made by addition of water, product made by addition of koji and water, and product made by addition of soybean protein isolate, koji and water hydrolyzed under optimal conditions were 58.4%, 82.1% and 86.2%, respectively.