• Microbiology and Biotechnology Letters
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• v.49 no.2
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• pp.201-209
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• 2021

Agarwood (Aquilaria spp) has high economic value. However, essential oil production from agarwood is a time-consuming process. Additionally, agarwood leaves have not been utilized even though they contain various bioactive ingredients. In this study, agarwood leaves were fermented using Lactobacillus plantarum ATCC 8014 with or without Stevia (4, 8, and 12%; v/v). The fermented fluid was mixed with maltodextrin (15%; w/v) and subjected to spray drying (inlet temperature, 120℃; outlet temperature, 65-70℃). The contents of polyphenols, polysaccharides, saponins, and flavonoids and the viability of L. plantarum were determined. Fermentation enhanced the levels of bioactive compounds. The contents of polyphenol (69.19 ± 4.05 mg GAE/g of sample), polysaccharide (20.75 ± 0.98 mg GE/g of sample), saponin (305.23 ± 4.21 mg OAE/g of sample), and flavonoid (7.86 ± 0.72 mg QE/g of sample), and the viability of L. plantarum (8.72 ± 0.17 log CFU/ml) were markedly upregulated in the samples containing Stevia (12%; v/v). This indicated that the supplementation of Stevia during fermentation decreases the fermentation time (9 h), upregulates bioactive compound production in agarwood leaves, enhances microencapsulation during spray drying, and increases the viability of L. plantarum under simulated gastric digestion conditions.

• Journal of the Korea Safety Management & Science
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• v.9 no.3
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• pp.165-171
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• 2007

Dependent models in quality statistics are classified as serially autocorrelated model, multivariate model and dependent sample model. Dependent sample model is most efficient in time and cost to obtain samples among the above models. This paper proposes to implement parametric and nonparametric models into production system depended on demand pattern. Nonparametric models have distribution free and asymptotic distribution free techniques. Quality statistical models are classified into two categories ; the number of dependent sample and the type of data. The type of data consists of nominal, ordinal, interval and ratio data. The number of dependent sample divides into 2 samples and more than 3 samples.

• Proceedings of the IEEK Conference
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• 2002.06a
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• pp.331-334
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• 2002

This paper discribes the differen-ces between making handset sample and handset massproductions. To save time during mass production, Calibrat-ion should be automated and SW do-wnloading also be automated and Par-allely done. All this processes are des-cribed here. Especially Calibration are more detaily explained in this paper.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.10
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• pp.1472-1478
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• 2004

The effects of microorganisms inoculated in beef, pork and chicken on the production of various biogenic amines (BA) were examined. Acinetobacter haemolyticus, Aeromonas hydrophila subsp. hydrophila, Alcaligenes faecalis subsp. faecalis, Bacillus cereus, Bacillus subtilis, Enterobacter aerogenes, Enterobacter cloacae, Escherichia coli, Lactobacillus alimentarius, Lactobacillus curvatus, Leuconostoc mesenteroides subsp. Mesenteroides, Proteus mirabilis, Proteus vulgaris, Pseudomonas aerugina, Salmonella enteritidis and Salmonella typhimurium were inoculated into beef, pork and chicken and incubated for 24 h at optimum temperatures of each bacterium. In ground beef, total amount of amines (TAA) produced was highest in the sample inoculated with Bacillus cereus, followed by Enterobacter cloacae. In ground pork, TAA was highest in the sample inoculated with Alcaligenes faecalis, followed by Enterobacter cloacae, Proteus vulgaris and Bacillus cereus. TAA of chicken breast was highest in the sample inoculated with Alcaligenes faecalis, followed by Bacillus cereus and Lactobacillus alimentarius while in chicken leg was the sample inoculated with Proteus vulgaris, followed by Enterobacter aerogenes, Enterobacter cloacae and Alcaligenes faecalis. Among biogenic amines produced, cadaverine (CAD) was detected at the highest level, followed by putrescine (PUT) and tyramine (TYM), their order being reversed by the kind of microorganism in beef and pork. In chicken breast and leg, CAD level was still the highest but PUT, TYM or PHM was the second highest, depending upon the kind of microorganism inoculated. In total, Alcaligenes faecalis, Enterobacter cloacae and Bacillus cereus were ones that produced a larger amount of BAs regardless of meat sources from different species.

• Journal of the Korea Organic Resources Recycling Association
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• v.23 no.1
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• pp.23-28
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• 2015

This study was conducted to evaluate the biodegradation characteristics of food waste on various collection systems using anaerobic batch test. The ultimate methane production from food waste in standard plastic garbage bags (sample A) was $285.6mL\;CH_4/g$ volatile solids (VS) which is the lowest, and reaction constant was $0.215d^{-1}$. The ultimate methane production from food waste in waste vessel based on RFID (sample D) was $493.4mL\;CH_4/g$ VS which is the highest, and reaction constant was $0.162d^{-1}$. The determinants of rate limiting step on all samples showed positive numbers, and the methane production step was found a rate limiting step.

• Steel and Composite Structures
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• v.46 no.5
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• pp.689-707
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• 2023

Geopolymer concrete production is interesting as it is an alternative to portland cement concrete. However, workability, setting time and strength expectations limit the sustainable application of geopolymer concrete in practice. This study aims to improve the production of geopolymer concrete to mitigate these drawbacks. The improvement in the workability and setting time were achieved with the additional use of NaOH solution whereas an increase in the strength was gained with the addition of recycled steel fibers from waste tires. In addition, the use of 25% basalt powder instead of fly ash and the addition of recycled steel fibers from waste tires improved its environmental feature. The samples with steel fiber ratios ranging between 0.5% and 5% and basalt powder of 25%, 50% and 75% were tested under both compressive and flexure forces. The compressive and flexural capacities were significantly enhanced by utilizing recycled steel fibers from waste tires. However, decreases in these capacities were detected as the basalt powder ratio increased. In general, as the waste wire ratio increased, the compressive strength gradually increased. While the compressive strength of the reference sample was 26 MPa, when the wire ratio was 5%, the compressive strength increased up to 53 MPa. With the addition of 75% basalt powder, the compressive strength decreases by 60%, but when the 3% wire ratio is reached, the compressive strength is obtained as in the reference sample. In the sample group to which 25% basalt powder was added, the flexural strength increased by 97% when the waste wire addition rate was 5%. In addition, while the energy absorption capacity was 0.66 kN in the reference sample, it increased to 12.33 kN with the addition of 5% wire. The production phase revealed that basalt powder and waste steel wire had a significant impact on the workability and setting time. Furthermore, SEM analyses were performed.

• Preventive Nutrition and Food Science
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• v.20 no.4
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• pp.292-297
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• 2015

The objective of this study was to compare the effects of adding lactic acid and pectinase, and chaptalization for the quality of apple wine and the production of hazardous compounds (methanol and acetaldehyde). The pH of all of the samples was below 4; therefore, mash seemed to be fermented without any issue. Total acidity was the highest in sample A due to lactic acid addition. Pre-treated groups (samples B, C, and D) showed higher total acidities than that of the control (P<0.05). Pre-treatments might influence the production of organic acids in apple wines. The control and pectinase added sample (sample B) had the lowest alcohol contents. Adding lactic acid produced more alcohol, and chaptalized samples produced more alcohol due to the addition of sugar. Adding pectinase with and without chaptalization was not effective for producing more alcohol. The control sample had significantly higher acetaldehyde content (2.39 mg/L) than the other samples (1.00~2.07 mg/L); therefore, pre-treatments for apple wine fermentation produced a lower amount of acetaldehyde. Among the pre-treated samples, samples C and D showed the lowest acetaldehyde content of 1.00 mg/L and 1.16 mg/L, respectively. On the other hand, a significantly higher amount of methanol was generated for sample A (1.03 mg/L) and sample D (1.22 mg/L) than that of the control (0.82 mg/L) (P<0.05). Adding lactic acid or chaptalization was effective in reducing methanol and acetaldehyde in apple wines.

• Journal of the Korean Society for Heat Treatment
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• v.8 no.4
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• pp.333-339
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• 1995

The reduction and diffusion process(R-D process) is an economical way to produce the functional materials which contain rare-earth elements and has been applied to the production of rare-earth magnet meterials($SmCo_5$, $Nd_{15}Fe_{77}B_8$), magneto-optical(MO) target materials and hydrogen storage alloy, etc. However, because of difficult to control of the final composition, the R-D process has not been applied to production of the 2-17 type rare earth permanent magnet materials which contain several elements. Therefore, this work was as a basic study for the production of the 2-17 type rare earth permanent materials with composition $Sm(Co_{0.72}Fe_{0.21}Cu_{0.05}Zr_{0.03})_{7.9}$ by the R-D process, the following were mainy examined ; the amount of metallic calcium as a reductant, homogenization condition of the alloy after the R-D reaction, masuring of magnetic properties of the sample after step aging. The sample prepared by the R-D process contained a little more oxygen than that prepared by the melting method, however, showed almost the same magnetic properties.

• The Korean Journal of Applied Statistics
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• v.21 no.4
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• pp.675-694
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• 2008

We propose a new sampling design for the Korean Livestock Production Cost Survey. In this sampling design, the survey population is derived from the 2005’s agricultural census of Korea. And coefficient of variation(CV) is estimated from the current livestock production cost survey data, and the estimated CV’s are used to find the optimal sample size which satisfies the predetermined precision of estimation. In order to save the enumeration cost, the agriculture enumeration districts are used as a primary sampling unit(psu). Final sample is selected by double sampling. Also, we propose the estimator which is able to reflect the change of the population of livestock production households.

• 한국균학회소식:학술대회논문집
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• 2015.11a
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• pp.39-39
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• 2015

Korean traditional Nuruk has been developed with various materials and shapes according to geographical environments and climates of their origins. Nuruk is also known as kokja in Korea, reflecting the understanding that microorganisms such as wild fungi, yeasts, and lactobacillus bacteria are naturally inoculated and reproduced. The objective of this study is to identify the characteristics of traditional Nuruk through recreating traditional production methods detailed in ancient Korean documents. In the present study, a total of 58 different kinds of Korean traditional Nuruk were prepared, including 46 kinds of recreated products. Each Nuruk sample was evaluated for its enzymatic activities, including glucoamylase, protease, and glucanase. Their suitability for alcoholic beverage production were compared to each other. To isolate valuable microorganisms from Nuruk samples, alcoholic beverages produced using each sample were subjected to sensory evaluation to determine their taste. In addition, metabolite changes in traditional alcoholic beverages fermented with different kinds of Nuruk were analyzed through mass-based metabolomics approach. This study presents, for the first time, the traditional production methods written in ancient Korean documents using workable production methods supported by modern technologies. In addition, this study analyzed the characteristics of reproduced Nuruk. It could be utilized as a basis for studying traditional Korean traditional alcoholic beverages and their valuable microorganisms.