• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.34 no.6
• /
• pp.624-631
• /
• 2001

The relationship between the catch of squid, Todarodes pacificus, according to the jigging depth and underwater illumination by fishing lamps was investigated during nighttime operations off-Tusima Islands in November 1994 and off-Oki Islands in November 1995. We used echo sounder to observe the distribution of squid. Echo images on the echo sounder showed the distribution of squid at the water layer of 50 meter depth at the beginning of jigging operation. After the time elapsed, a continuous dense image had moved to the layer of 60-80 meters jigging depth. A larger number of squid were caught by jigging machines set at a lowest depth of 90 meters, when it compared with machines set at a 60 meters. However, Catch increased around 60 meters jigging depth, when fishing lamps output were switched to 24 kW halogen lights:.The underwater illumination, under the each light power of fishing lamps of squid jigging boat was continuously measured with an underwater illuminometer. Values of the underwater illumination, when schools were distributed from 60 to 80 meters, ranged from $3.0\times10^{-2}lx\;to\;3.4\times10^{-3}lx$ in average at $80\~360$ kW fishing lamps output of squid jigging boat.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.9
• /
• pp.1300-1306
• /
• 2011

This study investigated the physicochemical characteristics of wet-milled rice flour treated with pectinase and cellulase in a steeping process. Enzyme treatments were used as follows: pectinase 0.05%, cellulase 0.05%, and mixed enzyme treatments 0.05~0.2%. For particle distribution, rice flour E-treated with mixed enzymes (pectinase 0.05% and cellulase 0.05%) was the finest at 48.3% particle distribution less than $53\;{\mu}m$. Protein contents and damaged starch were reduced by enzyme treatments. Damaged starch was the lowest (12.1%) in rice flour E compared with non-enzyme treatment (18.1%). Amylose content, water binding capacity, solubility, and swelling power all increased upon enzyme treatments, and their effects increased upon mixed enzyme treatment. For gelatinization characteristics of RVA, peak viscosity, final viscosity, breakdown, and total setback viscosity increased in rice flours treated with mixed enzymes. Especially, in steeping method with mixed enzyme treatment, pectinase 0.05% and cellulase 0.05% treatment was suitable for minimizing damaged starch and high fine particle distribution of rice flours compared with single enzyme treatment.

• Journal of the East Asian Society of Dietary Life
• /
• v.8 no.3
• /
• pp.289-296
• /
• 1998

The quality of physical characteristics were measured, using sensory evaluation and mechanical characteristics where different percentages of chrysanthemums (0%, chrysanthemum indicum power: 1%, 3% and 5%, and Chrysanthemum indicum petals: 1%, 3% and 5%) were added to rice flour, to promote the use of and liking forrice cakes that are a kind of Korean traditional foods. In the sensory evaluation, the color appeared to be the highest when 3% of Chrysanthemum indicum petals was added, and there was a significant difference between the samples used(p<.01). It was also shown that the taste was generally higher in steamed, Gamkugsulgie-dduk added Chrysanthemum indicum than those in which no Chrysanthemum indicum were added, and that it appeared to be the highest, particularly, in rice cakes that 3% of Chrysanthemum indicum petals. However there was no significant difference between the samples. The Chewiness was the highest in rice cakes to Which 3% of Chrysanthemum indicum petals was added but there was no significant difference between the samples. The after-swallow feeling and overall quality were the highest in rice cakes to which 3% of Chrysanthemum indicum petals(p<.01), and there was a significant difference between the samples(p<.01). In terms of change in color, the value of lightness was the highest in rice cakes to which no Chrysanthemum were added. The more the content of Chrysanthemums, the lower the value of lightness but the higher the values of red color(a) and yellow color(b). In the measurement of the texture, using a mechanical characteristics, the springiness was the highest in rice cakes to which 5% of Chrysanthemum indicum powder was added, and the gumminess, hardness and chewiness appeared to be high in rice cakes to which 5% of Chrysanthemum indicum petals was added. In the correlation between the sensory evaluation and mechanical characteristics, the higher the softness, the lower the value of lightness. The softness in the sensory evaluation showed a positive correlation with the values of red color(a) and yellow color(b) in the color test. the chewiness in the sensory evaluation showed a negative correlation with the springness in the mechanical characteristics. In view of the results stated above, a good recipe for steamed, Gamkugsulgie-dduk appeared that the contents of the ingredients used were 291g of rice flour, 9g of Chrysanthemum indicum petals(3% of rice flour) , 30g of sugar, and 3g of sat, 60ml of water.

• Journal of the Korean Chemical Society
• /
• v.37 no.1
• /
• pp.49-54
• /
• 1993

The effects of added alcohols on the critical micelle concentration(CMC) of cetylpyridinium bromide(CPB) were investigated by the UV-Vis spectrophotometer at the temperature range of 8∼45$^{\circ}C$. The CMC of CPB was increased with the addition of methanol in the whole temperature region studied, while decreased with the addition of ethanol and propanol. The increase of CMC with the addition of methanol may be attributable to the increasing solvent power of the methanol-water mixture, because methanol was scarcely solubilized into the palisade layer of the micelle of CPB. The decrease of CMC with the inclusion of ethanol and propanol may be derived from the solubilization of alcohols into the micelles. On the other hand, the CMC was decreased with the temperature rise in the low-temperature region below about 25$^{\circ}C$, and the CMC was increased in the high-temperature region above that. The thermodynamic parameters (${\Delta}G_M^{\circ},\;{\Delta}H_M^{\circ},\;and\;{\Delta}S_M^{\circ}$) of the micellization of CPB were obtained in some aqueous alcohol solutions. In the whole temperature region (8∼45$^{\circ}C$), the values of ${\Delta}G_M^{\circ}$ were negative, while those of ${\Delta}S_M^{\circ}$ were positive. And in the temperature region below about 25$^{\circ}C$ the ${\Delta}H_M^{\circ}$ values were positive, while in the temperature region above that the values were negative.

• Resources Recycling
• /
• v.24 no.2
• /
• pp.3-12
• /
• 2015

We researched characteristics of heat recovery rate and fouling according to structures and materials in heat exchangers like water preheater and air preheater. Economizer and air preheater have used in thermal electric power plant. we made small incinerator and heat exchangers to carry out simulated experiment. We observed fouling formation and change of heat recovery rate, combusting powdered coal for 24 hr. In economizer, fin tube type had the largest amount of fouling formation, followed by tube line type > pipe type > auto washing type according to structures. As heat recovery rate, fin tube showed highest recovery rate, followed by auto washing type > pipe type > tube line type. In air preheater, fin tube type had the largest amount of fouling formation, followed by fin plate type > pipe type > pipe type coated by teflon > pipe type coated by ceramic according to structures. And then, heat recovery rate showed the same oder.

• Journal of East-West Nursing Research
• /
• v.2 no.1
• /
• pp.96-106
• /
• 1997

In Chinese medicine, the activities of removing and solving the inner cause are called the regimen in preventing the disease and the good condition of mind emphasizes us to practice ourselves the doctrine of regimen of the mind to promote the health and long life of the living body, in other words, it means we should have clean mind, less desire, less thought, less agony and widely open our emotion and will, and it also means the raising of good nature, the moral cultivation, and we can be healthy when we live by good virtus as the root of regiem. The meaning of the Qi has been expanded more and more since its origination throught the process of practice and perception of man. 1) Matter is changed to the smoke when burned, the energy of water becomes the rain in the sky and the rain raises all living creatures by making them wet. Throught these changes of circulation, men could realize the energy to be the common and original matter of forming all the creatures. 2) The direction of showing the breathing of men in and out has been expended. 3) It was widely understood as the meaning of showing vitality of men, and it was the original root of chinese medicine. 4) It was expended to be showing spirit of nature such as the sun, moon, star, sky, land, mountain and the moral spirit of men as peacefullness. By the original meaning of the word of energy expanded to the wider side of sky, land, men and things, nature, society, man and the moral spirit could get the unified basis of the matter. As the above, the word of Qi has been used in wider meaning at this time from the past. In other words, all things in the universe come into being and extinct by the chang of motion of the Qi and it is recognized to be the living activity in human body. The Qi-kong based on this energy and the motion applied to our daily life are very extensive (Lee, Hye - lung, 1997). Here are the summaries of the effect of the Qi-kong ; 1) The physical constitution is strenthened, physiological function is prosperous and we are free from various geriatric disease and psychosomatic disease not to mention the cold and indigestion. 2) It maintains the clear spirit, elevates intelligence, strengthens the spiritual power and demonstrates the potentiality at the amximum. 3) It maintain beautiful figure and clean skin never losing the charm but full of energy and vitality. 4) It keeps the balanced body never suffering from the unbalance of the bones, various and neuralgia. 5) It maintain the spiritual comfort, the natural posture in everything and real happiness (Lee, Hye-Jung, 1997 : Suh, Yong Kyu, 1989). Chinese medicine mentions the motion by Qi with Qi - kong. But the motion does not require special method in Western medicine. I t is the only way of living of our ancestor indaily life. It is maintaining the healthy lifr by training the Qi, and it is the motion of being with the nature with the open mind in breathing rather than artificially restricting our daily life, it is the motion of the body.

• Journal of Korean Tunnelling and Underground Space Association
• /
• v.19 no.6
• /
• pp.985-997
• /
• 2017

In many countries, most of the tunneling works have been ordered by the shield TBM, and also Korean companies are actively bidding and execute in this project. In case of Korea, refurbished machines are mainly using in power cable, gas pipelines, and water and sewage tunnel. Also in metro projects, shield TBM of over diameter 7m is required mainly by using brand new machine. Since the shield TBM is not easy to change once it is produced, it is necessary for the client to provide sufficient information on the production conditions so as to satisfy various characteristics of the construction. In this study, to manufacturing optimal shield TBM, the Client's TBM requirements of tunnel construction in Hong Kong and UK was analyzed and compared with the domestic requirements. The results are expected to provide as client's guidelines for bidding stage and manufacturing for shield TBM tunneling in Korea in the future.

• Journal of the Korean Society of Propulsion Engineers
• /
• v.19 no.2
• /
• pp.65-72
• /
• 2015

Performance tests of a turbopump for the developing 7-tonf liquid rocket engine were conducted. The performance of turbopump components and their power matching were measured and examined firstly under the LN2 and water environment. In the real propellant(LOX and kerosene) environment tests, design and off-design performances of turbopump were fully verified. During the off-design tests, turbopump running time was set the same as engine operating time and pump inlet pressure were set lower than nominal operating value in order to investigate pump suction capability. It have been verified that subject turbopump satisfies required performance - flow rate, head, suction performance and operational time - in the operating regime of developing liquid rocket engine.

• Food Science and Preservation
• /
• v.18 no.4
• /
• pp.590-596
• /
• 2011

Pimpinella brachycarpa, called as cham-na-mul in Korea, is an edible popular herb. However, the study of biological activity of P. brachycarpa is still rudimentary in worldwide. In this study, from the cultivated P. brachycarpa, we prepared the methanol extract and its subsequent solvent fractions, and their antimicrobial, antioxidation, and anti-proliferative activities were evaluated. The fraction yields of n-hexane (H), methylene chloride (EC), ethylacetate (EA), butanol (B), and water residue (W) from the methanol extract were 18.71, 0.7, 0.56, 4.57, and 71.51%, respectively. Analysis of total flavonoid and total polyphenol showed that the EA fraction contained the highest contents (89.23 and 200 mg/g), and the W residue has the lowest contents (19.6 and 2.27 mg/g) among the factions. In antimicrobial activity assay, the EA fraction showed a broad-range antibacterial activity, while the H fraction is effective against gram positive bacteria. In antioxidation activity assay, EA and B fraction showed strong DPPH anion and ABTS cation scavenging activities including reducing power, and Hand MC fraction showed effective nitrite scavenging activity (71.43~83.82 ${\mu}g$/mL of $IC_{50}$). In a while, only B fraction showed strong anti-proliferative activity against human colorectal cancer HCT-116 (166 ${\mu}g$/mL of $IC_{50}$) as a dose-dependent manner up to 200 ${\mu}g$/mL. These results suggest that the EA and B fraction of P. brachycarpa could be developed as functional food ingredients.

• Journal of the East Asian Society of Dietary Life
• /
• v.18 no.3
• /
• pp.353-360
• /
• 2008

This study evaluated the quality characteristics of dried noodles made of wheat flour supplemented with different concentrations of skate powder. Cooking quality, mechanical texture properties, gelatinization temperature and viscosity were measured, after which sensory evaluation was performed with prepared noodles. Water binding capacity, solubility and swelling power of the composite skate powder and wheat flours were higher than those of pure wheat flour. Gelatinization temperature of the composite skate powder and wheat flours increased, while initial, interim, and maximum-viscosity at $95^{\circ}C$, decreased, with increasing skate powder content. In relation to color values, increasing skate flour content led to decrease in L and b values and increase in a value. For the textural characteristics, the addition of skate powder increased hardness, springiness, chewiness and adhesiveness. Overall, noodles made with 3% skate powder were preferred compared to other samples.