• Korean journal of food and cookery science
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• v.7 no.3
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• pp.29-36
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• 1991

Analysis of major nutritional components and Sensory evaluation in two kinds of beef bone stocks (White & Brown) have been Carried out in this study, these stocks were prepared with four different parts of beef bone (Knee bone, Rumpbone, Legbone, Backbone). White bone stocks were made of each beef bone boiling in water & hours, while brown bone stocks were prepared with roasted beef bone in the oven at $230^{\circ}C$ for half an hour and boiled 8 hours with water. Fatty acids were determined by GLC (Gas Lipids Chromatogram), the minerals were analysed by Automic spectrometer. The results of these analysis were obtained as followes; 1. Neutral lipids was gradually becreased, and glycolipids phospholipids were increased in quantity in Brown stocks for 8 hours. Unsaturated fatty accid of Brown stocks was highly decreased due to roasting of bores in the oven at 23$0^{\circ}C$ for half an hour. But they appeared in large quantity in white stocks. 2. The minerals also contained of high percentage in almost Brown stock except backbone Stock 3. Four materials (Kneebone, Rumpbone, Legbone, and backbone) were used for this study and the paired comparison of flavor test presented the recognition of different flavor at 5% level of Least Significant Difference (LSD) on brown stocks (Kneebone, and Legbone). Ranking preference test showed that white Kneebone stock and brown legbone stock had good taste.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.213-224
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• 2009

The present study analyzed the sensory characteristics of fish stock, which is the base of seafood sauce, such as moisture, ash, pH, mineral, free amino acid and sensory properties according to the additions of white wine in order to improve its taste and nutrition using its effect on the minerals and free amino acid of fish bones. As white wine was added more, water and ash contained in fish bones increased and pH decreased. When 11.5% of white wine was added, minerals such as calcium, potassium and magnesium showed the highest contents; and when 7.7% of white wine was added, sodium and phosphorus showed the highest contents. The total amount of free amino acid and general acceptance were highest when 7.7% of white wine was added. The results of this study as presented above suggest that 7.7% of white wine is most appropriate in preparing fish stock.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.41 no.2
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• pp.26-33
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• 2009

A new testing method to evaluate the deposition potential of white pitch was developed. The new method involves depositing the potential white pitch particles on the air bubble covered plastic film in the pitch deposit tester (PDT) developed by KRICT and analysing the deposited area of white pitch using an image analyzer. In addition, the effect of two important factors (pH and calcium hardness) on white pitch deposition potential was elucidated. When pH of the coated broke stock was increased from neutral to alkali or the calcium hardness of the stock was decreased, the pitch deposit area was decreased, implying that these two factors have to be controlled during the evaluation of pitch deposition potential. It was found that hydrophobicity of the surface of latex binding films repulped is a key factor influencing white pitch deposition.

• Journal of Microbiology and Biotechnology
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• v.17 no.3
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• pp.511-515
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• 2007

White-spot syndrome virus (WSSV) is a devastating, infectious virus affecting shrimp. Although sensitive techniques involving PCR have been developed to assist farmers in screening shrimp (brood stock) for WSSV prior to stocking ponds, such practices have not yet been applied in Korea. Despite the rationality of implementing screening, there has been some doubt as to whether the stocking of WSSV-PCR-negative fly epidemiologically decreases white-spot disease outbreaks. Here, we report a retrospective analysis of data from shrimp farms in the western coast of Korea where WSSV-PCR-negative brood stocks were used to stock rearing ponds. A total of 366 shrimp from Heuksan Island were sampled for WSSV with PCR. Of the tested shrimp, 7.2% (28 brood stocks) were identified as WSSV positive; only WSSV-PCR-negative shrimp were used for brood stocks. Total unit production (final shrimp production/ the area of the ponds) was higher, at 1.96, in ponds where WSSV-PCR-negative shrimp were used, as compared with 1.02 in other ponds in Korea in 2004. This retrospective analysis of WSSV in Korea may be useful to the shrimp aquaculture industry, suggesting a testable hypothesis that may contribute to the eventual control of WSSV outbreaks.

• 제어로봇시스템학회:학술대회논문집
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• 1991.10b
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• pp.1858-1863
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• 1991

The theory of stock option pricing has, recently, attracted attention of many researchers interested not only in finance but also in statistics and control theory. In this field, the problem of estimating stock return volatility is, above all, of great importance in calculating actual stock option value. In this paper, we assume that the stock market is represented by the stochastic volatility model which is the same as that of Hull and White. Then, we propose an approximation function of option value. It is a type of Black-Sholes option formula in which the first and the second order moments of logarithmic stock value are modified in a special form from the original model. Finally, an algorithm of estimating the parameters of the stochastic volatility model is given, and parameters are estimated by using Nikkei 225 index option data.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.2
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• pp.203-210
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• 2013

In this study, cod bone were used as the main ingredient of a stock that can be eaten with Korean dried noodles. The stock was produced with heating for 30, 40, 50, 60, or 70 minutes using high-pressure extraction methods. Moisture content, chromaticity, pH, sugar content, salinity, mineral contents, quantitative analysis, and overall acceptance were studied to determine the optimal heating time. In our result, S1 the showed highest water contents 98.10%, while S5 showed the lowest moisture content (97.47%). There were no significant difference in pH between samples, while salinity and sugar content increased with increases in heating time. In terms of mineral contents, sodium and potassium showed proportional difference with increases in heating time, however, magnesium, calcium, and iron did not change. The results from a quantitative analysis test showed that transparency, fishy smell, delicate flavor, savory flavor, salt taste, and umami taste became stronger with increases in heating time increase. From the above results, the overall taste of the stock increases with increases in high-pressure heating time. Specifically, S4 high-pressure heating scored the highest on appearance, flavor, taste, after-taste, and overall acceptance. Thus, 60 minutes of high-pressure heating time is most desirable when producing stock with cod bones as a main ingredient.

• Journal of Nutrition and Health
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• v.27 no.4
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• pp.323-335
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• 1994

The present study was carried out in normocholesterolemic New Zealand white(NZW) rabbit, to evaluate the effect of dietary supplementation with Korean pinenut oil, on plasma lipids, plasma lipoproteins, liver lipids and platelet aggregation. NZW rabbits were fed for 80 days on a commercial chow diet supplemented with 5% of energy as fats(soybean oil or pinenut oil) or 10% of energy as fats(soybean oil or pinenut oil). A control group was fed a commercial stock diet. There were no significant effects of pinenut oil on plasma free cholesterol, HDL-cholesterol, triglycerides, glucose and lecithin-cholesterol acyltransferase, as compared with those obtained from rabbits fed the soybean oil diet. After 80 days, the concentration of plasma free fatty acid in only the pinenut oil group was significantly decreased by about 50% relative to the control diet. At the end of the dietary treatment, liver triglycerides and phospholipids were significantly decreased in the pinenut oil group, compared to the how diet, whereas the soybean oil-consuming rabbits had only significantly decreased phospholipid levels. Cholesterol contents of liver were unaffected by type of dietary fat. At the end of 80 days, a diet containing pinenut oil resulted in a decrease in apolipoprotein B and the apo B/apo AI ratio as compared with the stock diet or soybean oil diet. Platelet aggregation induced by collagen or arachidonic acid was depressed significantily in pinenut oil diet.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.38 no.2 s.115
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• pp.9-15
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• 2006

Neutral sizing is required for linerboard to solve the troubles in strength and process caused by recycled raw materials. AKD sizing efficiency can be influenced by process condition like white water quality, fines retention and so on. Therefore, this study was aimed to evaluate sizing performance of general and fast cure type AKDs using process water obtained from linerboard mill. To evaluate effect of process water quality on AKD sizing, white water was diluted with tap water at the different dilution ratios and UKP slurry was sized using the prepared water. Also, effects of inorganic and organic ion material on sizing were examined. When white water was used for stock forming, UKP sheet showed very low sizing degree. Sizing degree of sheet was increased with increase of dilution ratio because water quality was improved. Especially anionic organic material had a greater influence on AKD sizing than inorganic material. When white water quality was deteriorated, fast cure type AKD showed superior sizing performance to general type AKD.

• Korean Journal of Poultry Science
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• v.9 no.2
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• pp.63-101
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• 1982

A study was conducted to investigate the possibility of improving the effectiveness of the existing method(s) to estimate the edible meat weight in live broiler chicken. Four. breeds of chicken, white Cornish broiler chicks(parent stock), Single Comb White Leghorn(SCWL) egg strain chicks (parent stock), and two reciprocal cross breds of these parent stocks were employed in this study. A total of 480 birds, 60 male and 60 female chicks for each breed, were used. Ten male and 10 female chicks from each breed were randomly sacrificed at 0, 2, 4, 6, 8 and 10 weeks of ages in order to measure the body weight, edible meat weight of breast and 1eg(thigh and drum-stick), various components of body weight and various body shape measurements. In addition, chemical analyses of edible meat were carried out. Results obtained from this sturd were summarized as follows. 1. The average body weights of White Cornish broiler chicks and SCWL egg strain chicks were 1.82${\pm}$0.048kg(X${\pm}$S.E.) and 0.67${\pm}$0.029 kg. respectively, at 8 weeks of age. The feed to gain ratio for White Cornish and SCWL chicks were 2.24 and 3.28, respectively, for 0 to 8 weeks of age. The reciprocal cross bred chicks (White Cornish ${\times}$ SCWL) showed intermediate values in both parameters.

• Korean Journal of Heritage: History & Science
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• v.55 no.2
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• pp.214-230
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• 2022

This paper discusses the characteristics and background of the production of white porcelain with the "Byeol(別)" inscription. Such porcelain was produced by the government-run porcelain kiln, Gwanyo(官窯), in the 16th and 17th centuries (from the 1560s to the 1640s), during the Joseon dynasty. The white porcelain ware, inscribed with either the term Byeol or "jwa(左)" and "u(右)," constituted a dual production system of white porcelain by Gwanyo starting in the 1560s. However, to date, few studies have examined Byeol-inscribed white porcelain. This, therefore, makes it difficult to achieve a comprehensive understanding of the evolution of inscriptions on the white porcelain produced by Gwanyo in the 15th to 17th centuries. Besides a regular annual stock of porcelain(年例進上磁器), Gwanyo also produced and supplied additional porcelain ware, or Byeol-gi, at the behest of the royal family or the court of Joseon. Byeol-inscribed white porcelain is a form of Byeol-gi, produced through extra firing, or Byeolbeon(別燔). According to use, Byeol-gi can be categorized as an item for national use(國用) or an item for internal use(內用). However, if the porcelain only carries the "Byeol(別)" inscription, it is difficult to identify its characteristics. Furthermore, as part of the annual production of porcelain was for the supply of Byeol-gi, and then for other purposes, the white porcelain came to be inscribed with dots indicating a change in ownership. In the 16th century, the royal family increased its consumption of white porcelain based on Shinyu Gongan(辛酉貢案), the government's fiscal reform measures. To guarantee a stable supply of exceptional Byeol-gi in light of Gwanyo's decline in the 1560s, the royal family benefited from the inscription of "Byeol." The white porcelain produced by Gwanyo was divided into annual offerings-those with the inscriptions "jwa(左)" and "u(右)"-and Byeol-gi, those with the inscription of "Byeol." They were managed separately from the commencement of production. Byeol-inscribed white porcelain was produced until the 1640s. During the mid-and late 1640s, Byeolbeon was temporarily suspended. Starting in the 1650s, the white clay used to produce the annual stock of white porcelain was sourced from regions other than those providing the clay for Byeol-gi production. The former used clay from Wonju(原州土) and Seosan(瑞山土), while the latter used clay from Gyeongju(慶州土) and Seoncheon(宣川土). According to the literature, the clay from Gyeongju and Seoncheon was much cleaner than that from Wonju and Seosan. Byeolbeon thus underwent a transformation, whereby production was separately managed, right from the stage of white clay mining. Ultimately, the need for the separate management of Byeol-gi through inscriptions diminished, resulting in the disappearance of Byeol-inscribed white porcelain.