• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.371-377
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• 1996

Potential health promoting effects such as antiallergic, anti-inflammatory, antiviral, anticancer and anticarcinogenic properties have been ascribed to citrus flavonoids. Dietary fibers have also been used as functional food components due to the various beneficial physiological activities. Two kinds of flavonoids, naringin and hesperidin, were identified both in the pulp and in the peel of Korean tangerine. The contents of naringin and hesperidin in the pulp were 2.95 mg/100 g and 0.53 mg/100 g, respectively. However, the contents of naringin and hesperidin in the peel were much higher (10.77 mg/100 g and 38.90 mg/100 g) thanthose of two identified flavonoids in the pulp. The content of soluble dietary fiber (SDF) in the pulp of tangerine was 1.90%, insoluble dietary fiber (IDF) 0.37%, and total dietary fiber (TDF) 2.27% based on wet matter, respectively. The content of SDF was 1.09%, IDF 4.77% and TDF 1.86% in the peel of tangerine. The total pectin content was 1.53% in the pulp and 0.94% in the peel of tangerine. The peel of Korean tangerine, a by product in tangerine processing, would be a good source for the production of naringin, hesperidin and pectin.

• Polymer(Korea)
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• v.29 no.5
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• pp.440-444
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• 2005

An increase in the surface area of drugs by reducing particle sizes from microns to nanometers has been known as an efficient method to improve the bioavailability of water-insoluble drugs. To prevent drug nanoparticles from aggregation during the processes of drug formulation, a limited number of pharmaceutical inactive ingredients such as hydroxypropyl cellulose has been employed as stabilizers or dispersants. In this study, copolymers of hydrophilic and hydrophobic amino acids were synthesized by the ring opening polymerization of their N-carboxyanhydride monomers and evaluated as novel candidates to stabilize the nanoparticles of a water insoluble drug, naproxen. Naproxen nanoparticles stabilized by synthesized amino acid copolymers were successfully prepared in the size of $200\~500nm$ in 60 min by a wet comminution process. Particle size analysis showed that the effective stabilization performance of copolymers required the hydrophobic moiety content to be higher than $10 mol\%$. However, the molecular weight and morphology of copolymers was not the critical parameters in determining the particle size reduction. Their particle size was found to be stable up to 14 days without significant aggregation.

• Resources Recycling
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• v.20 no.2
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• pp.74-81
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• 2011

The dry method and wet method are currently used for the recovery of platinum group metals (Pt, Rh, Pd) contained in spent automobile catalysts. The study herein aims to identify the melting condition and optimum collector metal in accordance with a comparison of each concentration change in melting waste catalysts, using Fe and Cu in a basic experiment to recover waste catalysts through application of the dry melting method. As a summarized result of the experiment herein, it was determined to be more advantageous to use Fe as a parent material rather than Cu from the aspect of recollection rate, and the concentration change rate of platinum group metals within slag was greatly enhanced at $1,600^{\circ}C$ melting condition rather than at $1,500^{\circ}C$ in terms of melting processing temperature. The mean concentration of platinum group metals - Rh, Pd and Pt - within slag after a melting process at $1,600^{\circ}C$ were 6.21 ppm, 5.98 ppm and 6.97 ppm. The Rh and Pd were 50.58% and 55.31% respectively greater than the concentration change rate of platinum group metals in slag at a melting temperature of $1,500^{\circ}C$. However, since the initial concentration of Pt within the waste catalysts was 12.9 ppm, is relatively low, it was difficult to compare concentration change rates after the melting process.

• Journal of the Korean Society of Surveying, Geodesy, Photogrammetry and Cartography
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• v.37 no.4
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• pp.233-242
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• 2019

ZHD (Zenith Hydrostatic Delay) model is important parameter in estimating of GNSS (Global Navigation Satellite System) PWV (Precipitable Water Vapor) along with weighted mean temperature. The ZWD (Zenith Wet Delay) is tend to accumulate the ZHD error, so that biases from ZHD will be affected on the precision of GNSS PWV. In this paper, we compared the accuracy of GNSS PWV with radiosonde PWV using three ZHD models, such as Saastamoinen, Hopfield, and Black. Also, we adopted the KWMT (Korean Weighted Mean Temperature) model and the mean temperature which was observed by radiosonde on the retrieval processing of GNSS PWV. To this end, GNSS observation data during one year were processed to produce PWVs from a total of 5 GNSS permanent stations in Korea, and the GNSS PWVs were compared with radiosonde PWVs for the evaluating of biases. The PWV biases using mean temperature estimated by the KWMT model are smaller than radiosonde mean temperature. Also, we could confirm the result that the Saastamoinen ZHD which is most used in the GNSS meteorology is not valid in South Korea, because it cannot be exclude the possibility of biases by latitude or height of GNSS station.

• Korean Journal of Agricultural Science
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• v.13 no.1
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• pp.113-122
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• 1986

In order to promote mechanization of corn harvesting in Korea, this study was conducted to find out the effect of moisture content on compressive properties such as force, deformation, energy and modulus of stiffness to the bioyield and the rupture point for Korean corn kernel. In this study, the loading positions of corn were flat, edge, longitude and the moisture contents were about 13, 17, 21, 25% in wet basis. The compression test was carreied out with flat plate by use of dynamic straingage for three varieties of Korean corn under quasi-static force when the loading rate was 1.125mm/min. The results of this study are summarized as follows; 1. When the moisture content of corn ranged from 12.5 to 24.5 percent, at flat position, the bioyied force was in the range of 13.63-26.73 kg and the maximum compressive strength was in the range of 21.55-47.65kg. Their values were reached minimum at about 17% and maximum at about 21% moisture content. The bioyield force was in the range of 13.58-6.70kg at edge position and the maximum compressive strength which was 16.42 to 7.82kg at edge position was lower than that which was 18.55-9.05kg at longitudinal position. 2. Deformation of corn varied from 0.43 to 1.37 mm at bioyield point and from 0.70 to 2.66mm at rupture point between 12.5 to 24.5% moisture content. As the moisture content increased, deformation was increased. 3. The moduli of resilience and toughness of corn ranged from 2.60 to 8.57kg. mm and from 6.41 to 34.36kg. mm when the moisture content ranged from 12.5 to 24.5 percent, respectively. As the moisture content increased, the modulus of toughness was increased at edge position and decreased at longitudinal position. And their values were equal each other at 22-23% moisture content. 4. The modulus of stiffness was decreased with increase in the moisture content. Its values ranged from 32.07 to 5.86 kg/mm at edge position and from 42.12 to 18.68kg/mm at flat position, respectively. Also, the values of Suweon 19 were higher than those of Buyeo. 5. It was considered that the compressive properties of corn at flat position were more important on the design data for corn harvesting and processing machinery than those of edge or longitudinal position. Also, grinding energy would be minimized when a corn was processed between about 12.5 to 17% moisture content and corn damage would be reduced when a corn was handled between about 19 to 24% moisture content in wet basis.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.28 no.3
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• pp.253-262
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• 1995

To develop a device for measuring fish freshness which could be move accurate and reliable than used freshness measuring systems. A new device based on digital circuit was designed using a microcomputer. The device was composed of a sensor part, 8096 microprocessor and a segment display. The effectiveness of device has been evaluated by the coefficient of correlation among the measured freshness stores such as electrical Q-value, K-value and amount of volatile basic nitrogen (VBN) of plaice, Paralichthys Olivaceus, during storage at $-3^{\circ}C,\;0^{\circ}C,\;5^{\circ}C,\;10^{\circ}C,\;and\;25^{\circ}C$. Q-values measured by a new device were more closely correlated with K-value (r=-0.978-\;-0.962,\;p<0.05) and VBN (r=-0.888-\;-0.988,\;p<0.05) in case of plaice meat. If more data would achieve using various fishes, this new designed device could be a valuable kit in fish market by its compact portability.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.15-32
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• 2002

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s-1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great progress and success was obtained in development of high-quality japonica cultivars and quality evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice cultivars and special rices adaptable for food processing such as large kernel, chalky endosperm, aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer, Recently, new special rices such as extremely low-amylose dull or opaque non-glutinous endosperm mutants were developed. Also, a high-lysine rice variety was developed for higher nutritional utility. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and texture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak, hot paste and consistency viscosities of viscosities with year difference. The high-quality rice variety "IIpumbyeo" showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic microscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high probability of determination. The $\alpha$-amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were IIpumbyeo, Chucheongyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tonsil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice breed. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large grain rices showed better suitability far fermentation and brewing. The glutinous rice were classified into nine different varietal groups based on various physicochemical and structural characteristics of endosperm. There was some close associations among these grain properties and large varietal difference in suitability to various traditional food processing. Our breeding efforts on improvement of rice quality for high palatability and processing utility or value-adding products in the future should focus on not only continuous enhancement of marketing and eating qualities but also the diversification in morphological, physicochemical and nutritional characteristics of rice grain suitable for processing various value-added rice foods.ice foods.

• Economic and Environmental Geology
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• v.34 no.4
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• pp.375-383
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• 2001

We extracted sea surface heights(SSH) from the TopexJPoseidon(T/P) radar altimeter data to compare with fhe SSH estimated from in-situ lide gauges(T/G) at Ulleungdo, Pohang, and SockcholMucko sites. Selection criteria such as wet/dry troposphere, ionosphere, and ocean tide were used to estimate accurate SSH. For time series analysis, the one-hour interval tide gauge SSHs were resampled al lO-day interval of the satellite SSHs. The ocean tide model applied in the altimeter data processing showed periodic aliasings of 175.5 day, 87.8 day, 62J day, 58.5 day, 49.5 day and 46.0 day, and, hence, the ZOO-day filtering was applied to reduce these spectral noises. Wavenumber correlation analysis was also applied to extract common components between the two SSHs, resulting in enhancing the correlation coefficient(CC) dramatically. The original CCs between the satenite and tide gauge SSHs are 0.46. 0.26, and 0.]5, respectively. Ulleungdo shows the largest cc bec;luase the site is far from the coast resulting in the minimun error in the satellite observations. The CCs were then increased to 0.59, 030, and 0.30, respectively, after 200.day filtering, and to 0.69, 0.63. and 0.59 after removing inversely correlative components using wavenumber correlation analysis. The CCs were greatly increased by 87, 227, and 460% when the wavenumber correlation analysis was followed by 2oo-day filtering, resulting in the final CCs of 0.86, 0.85, 0.84, respectively. It was found that the best SSHs were estimated when the two methods were applied to the original data. The low-pass filtered TIP SSHs were found to be well correlated with the TIG SSHs from tide gauges, and the best correlation results were found when we applied both low-pass filtering and spectral correlation analysis to the original SSHs.

• Journal of Applied Biological Chemistry
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• v.55 no.4
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• pp.253-261
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• 2012

Dioxin contamination on agroproducts is one of the most important issue in food safety. Herein, we measured concentration of 17 dioxins polychlorinated dibenzo-p-dioxins (PCDDs) and polychlorinated dibenzofurans (PCDFs) and 14 dioxin like-polychlorinated biphenyls (DL-PCBs) in the main grain (rice and barley) that were produced in Korea. The 36 rice samples were collected from rice processing complex at eight provinces, and the average concentrations of each province were ranged from 2.98 pg/g wet weight (w.w) to 4.98 pg/g w.w. as total PCDD/Fs and DL-PCBs. The seven barley samples were collected from Jeon-nam and Jeon-buk provinces, and their average total concentrations of PCDD/Fs and DL-PCBs were 3.00 pg/g w.w. and 3.24 pg/g w.w. respectively. The residual amounts and toxic equivalent (TEQ) of DL-PCBs in rice and barley were higher than PCDD/Fs. The average total TEQ of rice and barley were 0.0056 pg-TEQ/g and 0.0092 pg-TEQ/g on lower bound estimation respectively. Estimated daily intake of dioxins from rice and barley were calculated 1.03 pg-TEQ/day/person and 0.0534 pg-TEQ/day/person respectively. These were estimated 0.46% and 0.03% of Korean TDI based on 55 kg body weight.

• Economic and Environmental Geology
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• v.50 no.1
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• pp.1-14
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• 2017

The analytical conditions including surface state, moisture effect, and device condition were investigated for applying Short Wave Infrared(SWIR) spectroscopy to the field survey. Among the three surface state of samples (exposed surface, cutting face and powder), both spectra from the exposed surface and cutting face are almost identical whereas spectral variation was detected in powder sample. Over 24-hours-dryring of the wet sample at room temperature, the samples show a similar spectrum with that of dry condition. The result suggests that outcrop samples mighty be dried for 24 ~ 48 hours depending on the wetness of outcrop. The bright minerals could produce stable spectra with 10 times measurements as default value of the device under SWIR spectroscopy but the dark minerals would require about 10 seconds, which corresponds to 100 times measurements to get the reliable spectra. The position and shape 2,160 ~ 2,330 nm and/or other spectral features of hydrothermal alteration minerals by SWIR spectroscopy could be used for a classification of hydrothermal alteration zone in the field. Absorption peaks in 2,160 ~ 2180 nm are useful for identifying (advanced) argillic zone by spectral characteristics of kaoline, dickite, pyrophyllite, and alunite. Absorption peaks in 2,180 ~ 2,230 nm are able to define muscovite, sericite, and smectite, which are key alteration minerals in phyllic zone. Absorption peaks in 2,230 ~ 2,270 nm can be used to recognize prophylitic zone where chlorite and epidote occur. Absorption peaks of other principle minerals such as talc, serpentine, amphibole, and carbonate group are mainly detected within the wave length of 2,270 ~ 2,330 nm. This result indicates that the spectra of these minerals need to be carefully interpreted.