• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.4
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• pp.488-494
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• 1999

Hydrolytic peptides of salted and fermented anchovy sauce, and anchovy actomyosin for the development of a rapid fermentation method with conventional tastes and flavors were studied. The optimal temperatures of crude enzymes isolated from anchor, liver and viscera of squid were 55, 40$\~$45 and $45\~60^{\circ}C$, respectively. Crude enzyme isolated from anchovy was more effective on hydrolysis of anchovy actomyosin than that from squid liver and viscera. But the crude enzyme from squid liver was less effective on NaCl than that from anchovy. Three peptides occurred in anchovy actomyosin hydrolyzed with crude enzymes from anchovy and squid liver for 30 min. Their molecular weight were determined by Superdex 200 gel chromatography as 10,800, 5,800 and 2,600 dalton. When anchovy sauce was hydrolyzed with crude enzymes of anchovy, squid liver and viscera, and Protamex during 70 days, ranges of their low molecular weight of hydrolyzed peptides were 300$\~$1,000dalton detected by Sephadex G-50 and their major amino acid compositions were glutamic acid, glycine and alanine, which was related with conventional tastes. Those amino acid compositions were similar to those of anchovy sauce hydrolyzed with squid liver, In the case of Protamex treatment, hydrolyzed peptides had high levels of isoleucine and leucine, being associated with the bitter, but a low level of glutamic acid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.1
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• pp.137-144
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• 2015

Kyejang is a Korean traditional beverage manufactured from medicinal plants and fruits using honey, sugar, or starch in cold water. In this study, cinnamon-containing kyejang, which is a type of beverage Jang, was reproduced based on Imwonsibyukji's method published in 1827 in the Korean literature. Kyejang made by nuruk, cinnamon, and medicinal plants was prepared at various temperatures and periods. Kyejang was assayed for physiochemical properties (pH and acidity), contents of metabolites (organic acids, sugars, and amino acids), and sensory characteristics (aroma and taste). During fermentation, content of organic acids (e.g. lactic acid, acetic acid, and shikimic acid) increased, which lowered pH, increased acidity, and increased intensity of sour taste. In the case of free sugars, fructose and maltose levels decreased while glucose and mannitol levels increased during fermentation periods, and sweetness decreased. The main amino acid in kyejang was tryptophan, followed by asparagine, proline, and arginine. The sensory evaluation score of overall preference was highest for kyejang which was fermented at $20^{\circ}C$ for 3 days. The results will be provide the basic data of fermentation conditions for standardized manufacturing process of kyejang.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.912-920
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• 2015

The study was designed to investigate the effects of die temperature and $CO_2$ injection on the physical and antioxidant properties of extruded rice with tomato flour. Moisture content and screw speed were fixed at 25% and 150 rpm, respectively. Die temperatures and $CO_2$ injection were adjusted to 80, 110, and $140^{\circ}C$ and 0, and 300 mL/min, respectively. Specific mechanical energy input decreased as die temperature increased from 80 to $140^{\circ}C$. The expansion index increased, while bulk density decreased with $CO_2$ injection. All extrudates showed increased water soluble index (WSI) and water absorption index through the extrusion process. WSI increased as die temperature increased. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity and total phenolic compounds increased as die temperature increased from 80 to $140^{\circ}C$. Total carotenoid and lycopene contents decreased through the extrusion process. Total carotenoid and lycopene contents upon 0 mL/min $CO_2$ injection and $140^{\circ}C$ die temperature were highest at $6.65{\mu}g/g$ and 2.69 mg/kg, respectively. In conclusion, $CO_2$ injection affects expansion properties while an increased die temperature leads to increased DPPH radical scavenging activity and total phenols.

• Korean Journal of Dental Materials
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• v.45 no.4
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• pp.257-274
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• 2018

The purpose of this study was to evaluate the effect of acid-treatment conditions on the surface properties of the RBM (Resorbable Blast Media) treated titanium. Disk typed cp-titanium specimens were prepared and RBM treatments was performed with calcium phosphate ceramic powder. Acid solution was mixed using HCl, $H_2SO_4$ and deionized water with 4 different volume fraction. The RBM treated titanium was acid treated with different acid solutions at 3 different temperatures and for 3 different periods. After acid-treatments, samples were cleaned with 1 % Solujet solution for 30 min and deionized water for 30 min using ultrasonic cleanser, then dried in the electrical oven ($37^{\circ}C$). Weight of samples before and after acid-treatment were measured using electric balance. Surface roughness was estimated using a confocal laser scanning microscopy, crystal phase in the surface of sample was analyzed using X-ray diffractometer. Surface morphology and components were evaluated using Scanning Electron Microscope (SEM) with Energy Dispersive X-ray spectroscopy (EDX) and X-ray Photoemission Spectroscopy (XPS). Values of the weight changes and surface roughness were statistically analyzed using Tukey-multiple comparison test (p=0.05). Weight change after acid treatments were significantly increased with increasing the concentration of $H_2SO_4$ and temperature of acid-solution. Acid-treatment conditions (concentration of $H_2SO_4$, temperature and time) did not produce consistent effects on the surface roughness, it showed the scattered results. From XRD analysis, formation of titanium hydrides in the titanium surface were observed in all specimens treated with acid-solutions. From XPS analysis, thin titanium oxide layer in the acid-treated specimens could be evaluated. Acid solution with $90^{\circ}C$ showed the strong effect on the titanium surface, it should be treated with caution to avoid the over-etching process.

• Korean Journal of Breeding Science
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• v.41 no.1
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• pp.56-60
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• 2009

A new naked oat cultivar Daeyang (Avena sativa L.) was developed by Department of Rice and Winter Cereal Crop, NICS, RDA in 2007. It was derived from a cross between 'FLX446-1-84-Q1'. and 'SO92004-B-3-3-5-7'. The FLX446-1-84-Q1, a naked oat cultivar from USA, is early heading and has good seed quality, while the SO92004-B-3-3-5-7, a covered oat breeding line, has a high yield with large grain. Subsequent generations were handled in a bulk method and pedigree selection program, and the SO97013-B-16-4 was selected based on agronomic performance in 2001. The line showed both high yield and good husking rate of seed in the yield trial tested at Suwon from 2002 to 2003, being designated as Gwiri51. The Gwiri51 was subsequently evaluated for winter hardiness, earliness, and yield in four locations, Gimje, Iksan, Jeongeup, and Jinju, from 2004 to 2007 and was designated as "Daeyang" and released. Its heading date was May 8 and maturing time was June 14 in a paddy field condition. The new cultivar Daeyang had 97 cm of culm length and 25.2 cm of spike length, 644 spikes per $m^2$, 65 grains per spike, 30.3 g of 1,000-grain weight, and 635 g of test weight. Daeyang showed better winter hardiness than that of the check cultivar 'Sunyang', and similar seed quality to the check cultivar in respect to percent content crude protein and $\beta$-glucan. However, it showed higher husking rate than the check cultivar. Grain yield of Daeyang in the regional yield trial for 4 years were averaged 4.18 MT $ha^{-1}$, which was 20% higher than that of the check cultivar Sunyang. Fall sowing cropping is recommended only in a south area where daily minimum mean temperatures are averaged higher than $-4^{\circ}C$ in January, and should be excluded in mountain area where frost damage is presumable.

• Journal of agriculture & life science
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• v.43 no.5
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• pp.17-25
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• 2009

The purpose of this study was to find out the optimum germination temperature and dehydration period at SMP processing, and applies 3 kind of seed treatment and compares yield with stand establishment of seeds of 12 pepper cultivars. It was showed that all 12 cultivars of nontreated seed does not entirely germinated in $15^{\circ}C$. It was that SMP seed germination rate 77(Yeomyeong)~100% (Deawang) high, and seeds 12 cultivars was tendency high by more than 93% at all temperatures excepting Bugang($35^{\circ}C$, 85%) and Yeomyeong($15^{\circ}C$, 77%). Dehydration condition of result were Gumsure, Dongbang Jonggagip, Hyangchon, Yeomyeong, Kwangbok, Wang by which 3 hours in $45^{\circ}C$ were proper, which 6 hours in $35^{\circ}C$ were proper Manitta, Joyang, and judged that 12 hours in $25^{\circ}C$ were proper in Bugang, Dabotap, Deawang. It was reported that water percentage of moisture content change of pepper seed by dehydration was difference a little in species, but was judged by 3-6 hours in $45^{\circ}C$. There was compared to SMP, Osmopriming, pH control by stand establishment were shown pH control of Hyangchon, Dabotap species was nontreated, osmopriming treatment. Also, Kwangbok species was tendency that stand establishment was low, and Deawang was good than other species. Yield of nontreated of yield day was tendency, and miss planted rate also appeared high for 90 day. There was difference in species, and processing of pH control and osmopriming was not shown stand establishment that is stabilized in all species. SMP processing condition could bring security of stable stand establishment in all species, and was considered that research that was under various environment condition should be proceeded conclusively.

• Journal of Microbiology and Biotechnology
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• v.29 no.10
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• pp.1607-1623
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• 2019

Sediment bioelectrochemical systems (SBESs) can be integrated into brackish aquaculture ponds for in-situ bioremediation of the pond water and sediment. Such an in-situ system offers advantages including reduced treatment cost, reusability and simple handling. In order to realize such an application potential of the SBES, in this laboratory-scale study we investigated the effect of several controllable and uncontrollable operational factors on the in-situ bioremediation performance of a tank model of a brackish aquaculture pond, into which a SBES was integrated, in comparison with a natural degradation control model. The performance was evaluated in terms of electricity generation by the SBES, Chemical oxygen demand (COD) removal and nitrogen removal of both the tank water and the tank sediment. Real-life conditions of the operational parameters were also experimented to understand the most close-to-practice responses of the system to their changes. Predictable effects of controllable parameters including external resistance and electrode spacing, similar to those reported previously for the BESs, were shown by the results but exceptions were observed. Accordingly, while increasing the electrode spacing reduced the current densities but generally improved COD and nitrogen removal, increasing the external resistance could result in decreased COD removal but also increased nitrogen removal and decreased current densities. However, maximum electricity generation and COD removal efficiency difference of the SBES (versus the control) could be reached with an external resistance of $100{\Omega}$, not with the lowest one of $10{\Omega}$. The effects of uncontrollable parameters such as ambient temperature, salinity and pH of the pond (tank) water were rather unpredictable. Temperatures higher than $35^{\circ}C$ seemed to have more accelaration effect on natural degradation than on bioelectrochemical processes. Changing salinity seriously changed the electricity generation but did not clearly affect the bioremediation performance of the SBES, although at 2.5% salinity the SBES displayed a significantly more efficient removal of nitrogen in the water, compared to the control. Variation of pH to practically extreme levels (5.5 and 8.8) led to increased electricity generations but poorer performances of the SBES (vs. the control) in removing COD and nitrogen. Altogether, the results suggest some distinct responses of the SBES under brackish conditions and imply that COD removal and nitrogen removal in the system are not completely linked to bioelectrochemical processes but electrochemically enriched bacteria can still perform non-bioelectrochemical COD and nitrogen removals more efficiently than natural ones. The results confirm the application potential of the SBES in brackish aquaculture bioremediation and help propose efficient practices to warrant the success of such application in real-life scenarios.

• Korea journal of population studies
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• v.35 no.2
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• pp.209-232
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• 2012

The purposes of this study is to calculate the gender-based Life Expectancy and Disability Free Life Expectancy of 65-year-olds in accordance with the regions of 16 in Korea based on the years 2005 and 2010 by using the Sullivan method. We used the Census in 2005, 2010, the Korea National Statistical Office(10% sample). We also reviewed examining the changes in LE and DFLE and understanding the relevance between the DFLE of 65-year-olds of the year 2010 and related factors. As a result of this study, it was shown that the LE of the group of all 65-year-old in Korea increased from 18.15 years in 2005 to 19.75 years in 2010 and DFLE increased from 11.41 years in 2005 to 11.64 years in 2010. Regionally, the highest LE for total of 65-year-olds was found to be the entire Jeju area and DFLE was the highest in the city of Seoul. And the highest LE and the highest DFLE for 65-year-old male were found to be in the city of Seoul. Regarding the regional LE of 65-year-old female, both in 2005 and 2010 Jeju area was seen to be the highest. The results of a correlation analysis showed that the DFLE of 65-year-olds in 2010 was found to be increasing with high LE and high population density and in regions with low average temperatures, low number of beds and low age standardized death rates of malignant neoplasms and circulatory disease.

• Food Science and Preservation
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• v.12 no.4
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• pp.310-316
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• 2005

This study was carried out to investigate the quality characteristics by packaging materials and storage temperature to predict safe storage period for milled rice. Mechanical taste value and whiteness of milled rices stored at room temperature were severely decreased than those of the stored at low temperature, but fat acidity and b value of those at room temperature was rapidly increased than those of stored at low temperature. Milled rice packed in LDPE film bag were smelled stale flavor after 4 months storage at room temperature, Hojinbyeo was not produced flour in the rice grain surface but Dongjinbyeo was showed production of flour. pH of milled rice of Dongjinbyeo and Hojinbyeo packed in LDPE film bag were the lowest showing 5.3 and 5.6, respectively after 6 months at mom temperature. Safe storage period of Dongjinbyeo and Hojinbyeo packed in craft paper bag were 1 month at room temperature, those of packed in LDPE film bag were 2 months. At low temperature safe storage period of Dongjinbyeo and Hojinbyeo packed in craft paper bag were 2 months, those of packed in LDPE film bag were 5 and 4 months, respectively.

• Food Science and Preservation
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• v.19 no.6
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• pp.818-824
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• 2012

In this study, danmuji samples stored at 5 and $25^{\circ}C$ were examined for three weeks to observe the changes in the color, property of matter, and microorganisms of danmuji, and its sensory properties, during its storage. The difference in the brightness and redness of danmuji and danmuji filtrate as their storage period became longer was not big but was significant, and their yellowness decreased following storage at both 5 and $25^{\circ}C$. The hardness of the danmuji sample stored at $5^{\circ}C$ showed the greatest value at day 7 while that of the danmuji sample stored at $25^{\circ}C$ showed the greatest value at day 14. It was found in the examination of the total cell number of the stored danmuji that the total cell number was $10^5CFU/g$, with almost no change, but in the case of the danmuji filtrate, the cell number increased from the latter part of the storage. The number of yeast fungi increased until storage day 7 for both the danmuji sample stored at $5^{\circ}C$ and that stored at $25^{\circ}C$. The cell number of danmuji did not change since then while the cell number of the danmuji filtrate constantly increased. As for the sensory properties of each stored danmuji, the overall taste preference was highest at storage days 14 and 21 ($5^{\circ}C$), and the overall scent preference was high for the danmuji that had been stored for 7 days ($5^{\circ}C$), but there was no significant difference. The texture and color of and the overall preference for the danmuji stored at $25^{\circ}C$ significantly decreased as the storage period got longer. All in all, the preference for the danmuji stored at $5^{\circ}C$ was higher than that for the danmuji stored at $25^{\circ}C$, although there was no significant difference. Thus, it is thought that $5^{\circ}C$ is more appropriate than $25^{\circ}C$ as the storage temperature of danmuji products.