• Journal of the East Asian Society of Dietary Life
• /
• v.7 no.1
• /
• pp.65-70
• /
• 1997

To investigate the food preservative effects of leaf mustard Dolsan(Brassica juncea), the pretreated extract of leaf mustard Dolsan were added to Kimchi and the results are as following. pH of Kimchi added leaf mustard Dolsan extracts were lower than that of control at initial stage, but after 6 days of fermentation, pH was higher in order of Kimchi added the pretreated extract of leaf mustard Dolsan (hydrolyzed at 3$0^{\circ}C$ for 24 hours, PEM), the unpretreated extract of leaf mustard Dolsan(UEM) and control. The total number of bacteria and lactic acid bacteria increased rapidly at the initial stage of fermentation and reached plateau at 2 days of fermentation. The number of bacteria and lactic acid bacteria of Kimchi added leaf mustard Dolsan extracts were lower than that of control ,a and antimicrobial activity of PEM in Kimchi was higher than that of UEM. After 2 days fermentation, sensery value of Kimchi added PEM was more excellent than that of control.

• Journal of the Society of Naval Architects of Korea
• /
• v.45 no.4
• /
• pp.389-395
• /
• 2008

It is very well known that the natural frequency of an oscillating body on the free surface is determinable only after the added mass is given. However, it is hard to find analytical investigations in which actually the natural frequency is obtained. Difficulties arise from the fact that in order to determine the natural frequency we need to compute the added mass at least for a range of frequencies, and to solve an equation where the frequency is a variable. In this study, first, a formula is obtained for the added mass, and then an equation for finding the natural frequency is defined and solved by Newton's iteration. It is confirmed that the formula shows a good agreement with the results given by Ursell(1949), and the value of natural frequency is reduced by 21.5% compared to the pre-natural frequency, which is obtained without considering the effect of added mass.

• Korean journal of food and cookery science
• /
• v.32 no.4
• /
• pp.466-475
• /
• 2016

Purpose: This study investigated the quality characteristics and antioxidant effects of Yakju added with rose, camellia, or cockscomb flower during fermentation. Methods: The quality characteristics and antioxidant effects were estimated including pH, amino acidity, total acid, ethanol content, color value, sensory test, electric donating ability, nitrite-scavenging ability, and ferrous ion chelating effect. Results: The pH values of Yakjus added with rose, camellia, or cockscomb flower were decreased after 2 days of fermentation and then increased after 4 days of fermentation, with final pH ranging from 4.15 to 4.27. Total acid content and amino acidity were increased during fermentation. The ethanol content in Yakjus fermented with rose, camellia, or cockscomb flower was rapidly increased after 2 days of fermentation, reaching the maximum content of 19.1% after 8 days of fermentation. In color evaluation, the L values of Yakjus added with rose, camellia, or cockscomb flower did not changes during fermentation, whereas values of a and b were increased. Total phenolic compound contents in Yakjus added with rose, camellia, or cockscomb flower were 0.67, 0.59, and 0.52 mg/mL, respectively. Total flavonoid contents in Yakjus added with rose, camellia, or cockscomb flower were 0.20, 0.09, and 0.26 mg/mL, respectively. In sensory test, the overall acceptability of Yakjus added with cockscomb flower was higher than that of Yakju added with rose or camellia flower. However, the difference was not statistically significant (p<0.05). Electron donating ability and nitrite-scavenging abilities were the highest in Yakjus added with rose flower, whereas ferrous ion chelating effect was the highest in Yakjus added with cockscomb flower. Conclusion: These results indicated that Yakjus added with rose, camellia, or cockscomb flower might have valuable functional properties due to their antioxidant effects.

• Journal of the Korean Society of Food Culture
• /
• v.32 no.2
• /
• pp.128-134
• /
• 2017

The purpose of this study was to investigate the quality characteristics of roasted peanuts and the antioxidative effect of peanut oil added with sesame oil. Saltiness of roasted peanut increased with increasing salt content. In terms of color value, L and b values decreased as increasing concentration increased, whereas a value increased with increasing salt content. Overall, sensory evaluations proved that roasted peanuts with 15% added salt was preferred over other samples. For peanut oil added with sesame oil, acid values increased during the storage period, whereas samples made with sesame oil had lower values than the control group. Peroxide values increased rapidly for 21 days and then decreased. The acid and peroxide values were lower in peanut oil added with 50% sesame oil compared to peanut oil added with 30%, 10%, and 70% sesame oil, as well as the control. The TBA values of peanut oil made with 50% and 30% sesame oil were lower than those of the control and 70% and 10% sesame oil. According to the Rancimat method, PS-50% (524 min) and PS-30% (453 min) demonstrated longer induction periods as compared to the control (280 min), PS-70% (445 min), and PS-10% (291 min) samples.

• Environmental and Resource Economics Review
• /
• v.32 no.2
• /
• pp.127-147
• /
• 2023

This study is trying to analyze the economic effect of replacing thermal power generation, one of the government's carbon-neutral policies, with new and renewable energy. For this analysis, scenario A is set to replace 100% of thermal power generation with new and renewable energy, and scenario B is set to replace 60% of thermal power generation with new and renewable energy. In addition, costs are incurred when replacing thermal power generation with new and renewable energy, and scenario 1 is the same cost as the current cost, and scenario 2 is120% higher than the current cost. Therefore, when converting thermal power generation to new and renewable energy, the scenarios are largely organized into four cases. In the case of replacing thermal power generation with new and renewable energy, the production inducement coefficient of thermal power generation decreased from the current level regardless of the scenario. However, the value-added inducement coefficient and the greenhouse gas emission inducement coefficient are lower than the current level when thermal power is converted to renewable energy by 100%, while the value-added inducement coefficient and greenhouse gas emission inducement coefficient are higher than the current level. In addition, the greenhouse gas emission induction coefficient of most industries was found to decrease, while the production induction coefficient and the value-added induction coefficient increased. Scenario A seems appropriate because the purpose of the government's policy is to reduce greenhouse gas emissions by converting thermal power into new and renewable energy. However, as a result of this, the production inducement coefficient and value-added inducement coefficient of some industries decrease, so the government's support policy is needed to solve this problem

• Korean Journal of Microbiology
• /
• v.29 no.5
• /
• pp.339-343
• /
• 1991

Heterotrophic activity, total bacteria and salinity were determined seasonally in the estuary of Naktong River over half tidal cycle. Heterotrophic activity was determined by the uptake of [U- $^{14}$ C]glucose. Heterotrophic activity fluctuated with the tides and was decreased as salinity increased. Teh great activity occurred near low ebb tide at all seasons except summer. The main environmental factor affecting hetreotrophic activity was the salinity rather than water temperature in the estuary of Naktong River. In order to estimate the effect of salt, salt was added to estuarine water. Vmax for glucose of salt-added water was 17% and 77% of original estuarine water at station 1 and 2 respectively and slight increase was observed at station 3. Respiration rate and Kt+Sn for glucose of salt-added sample increased at all 3 stations. The increase of the Kt value implies the reduced affinity of bacterial population for glucose. The effects of salinity on the heterotrophic activity were more extensive in the upper region of estuary than at the mouth.

• Journal of the Korean Applied Science and Technology
• /
• v.28 no.3
• /
• pp.374-378
• /
• 2011

The studied results of the gasohol, which is the mixture of gasoline and ethanol, were investigated for the promotion of applications on commercially by gasoline vehicle referring to octane number, minimum water contents be involved, and separation inhibitors for protecting phase separation etc. especially for the E10 and E20. The results showed that octane number will be revised by higher value as the ethanol is added more, and it's more effect in case of be added as a mixture than individually when inhibition agents is added for the inhibition of separation. and it's reasonable for the water contents of less than 1% by comparing with experimental results and in view of regulations of various countries.

• Journal of the East Asian Society of Dietary Life
• /
• v.15 no.1
• /
• pp.91-99
• /
• 2005

The effect of medicinal herb powder addition on the physicochemical characteristics of silk-tofu was investigated. Moisture content of silk-tofu decreased during the storage. The pH value of silk-tofu decreased a little until 2 days' storage, and then increased rapidly. The chromaticity of L value decreased for all silk-tofu during the storage. The a value increased a little at initial storage, and then tended to decrease, while b values increased significantly during storage. The contents of free amino acid were 4 times higher in silk-tofu than those in market tofu. Hardness, gumminess and chewiness of all silk-tofu increased rapidly during storage. Cohesiveness values decreased a little at initial storage, and then kept to increase upon storage. Generally, the total plate counts of bacteria of all silk-tofu increased during storage, and those of silk tofu with added medicinal herb powder were shown to be significantly lower than those in control. In sensory evaluation, color, structure, softness and overall acceptability of silk tofu with added dangui powder(dang-T) and control(con-T) were about to be high, and nutty taste and flavor of control silk-tofu was the highest in score.

• Journal of Distribution Science
• /
• v.14 no.10
• /
• pp.21-27
• /
• 2016

Purpose - This study analyzes economic relations and mutual influence in the global equipment manufacturing industry (EMI) and China's influence. Research design, data, and methodology - Data were collected from the World Input-Output Database (WIOT), looking at 16 countries. The sample time period was 2002-2011. Influence and motivation coefficients were calculated. Results - 1) China's EMI showed a very strong influence coefficient, even surpassing world industrial powers like Japan, the USA, Germany, and Korea. 2) As for influence on added-value, China's EMI motivation coefficient was ranked third in 2011, which meant it had a negligible effect on added-value. 3) From 2002 to 2011, both the influence and motivation coefficients of China's EMI rose. Conclusions - China's EMI has strong influence and motivation coefficients. It has a significant impact on the world EMI, especially on the total output of the global EMI. Additionally, during 2002 to 2011, the ranking of China's EMI motivation coefficient improved year over year, and its economic efficiency obviously improved. By 2011, China's EMI's international influence was second only to the US and Japan.

• Journal of the Korean Society for Railway
• /
• v.11 no.4
• /
• pp.410-416
• /
• 2008

The inter-industrial inducement effects of the korean railway services on the output, value-added, imports of the 403 industrial sectors of the korean economy have been computed by the input-output analysis technique utilizing the 2003 Input-Output Tables, which was published most recently in April 2007 by the Bank of Korea. The korean railway service industry produced \2,766 billion worth of passenger and freight railroad services in the 2003 year, and it has induced \1,701 billion worth of output, \781 billion worth of value-added, and \580 billion worth of imports of the korean industry as a whole. The energy sector industries such as diesel fuel, thermal power generation, nuclear power generation, crude oil, liquid natural gas, bituminous coal, liquid propane gas have been most affected by the korean railway services. Other industries mainly affected by the korean railway services include railroad car manufacturing, cleaning and decontamination, medical and health service, machinery equipment and rental, construction and maintenance, transportation related services, business R&D, property insurance, and telecommunication.