• 한국식품조리과학회지
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• 제7권3호
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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.

• 한국조리학회지
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• 제15권3호
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• pp.213-224
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• 2009

본 연구는 해산물 소스의 모체가 되는 생선 육수를 제조함에 있어 맛과 영양의 향상을 목적으로 생선 육수의 제조 시 첨가되는 백포도주에 함유된 유기산을 이용하여 생선뼈에서 용출되는 무기 성분 및 유리 아미노산 성분과 그에 따른 관능적 특성을 알아보고자 백포도주의 첨가량에 따른 수분, 회분, pH, 무기질, 유리 아미노산, 관능적 특성 및 기호도 분석을 통하여 알아보았다. 백포도주의 첨가량이 많을수록 생선뼈에 함유되어 있는 수분과 회분은 증가하였고 pH는 감소하였다. 무기 성분에서는 11.5%의 백포도주를 첨가하였을 때 칼슘, 칼륨, 마그네슘의 함량이 가장 많았고, 7.7%의 백포도주를 첨가하였을 때 나트륨과 인의 함량이 가장 많았다. 총 유리 아미노산의 함유량과 종합적인 기호도는 7.7%의 백포도주를 첨가하였을 때 가장 높았다. 이상의 결과에서 볼 때, 우리는 생선 육수의 제조 시 7.7%의 백포도주를 첨가하는 것이 가장 적합하다고 판단된다.

• 펄프종이기술
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• 제41권2호
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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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• 제17권3호
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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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• 제어로봇시스템학회 1991년도 한국자동제어학술회의논문집(국제학술편); KOEX, Seoul; 22-24 Oct. 1991
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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.

• 동아시아식생활학회지
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• 제23권2호
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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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• 제27권4호
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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.

• 펄프종이기술
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• 제38권2호
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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.

• 한국가금학회지
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• 제9권2호
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• pp.63-101
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• 1982

육용계에서 가식육량을 효과적으로 추정할 수 있는 방법을 구명코자 White Cornish종과 S. C. W. Leghorn종. 그리고 이 두 품종의 상반교잡종을 각각 120수씩 계 480수를 공시하여 체중. 부위별 가식육 및 체형의 변화, 이들 형질에 발현된 잡종강세와 반성유전효과 및 화학적 조성분함량을 조사하고. 성장단계별 가식육량을 추정한 결과를 요약하면 다음과 같다. 1. W. Cornish종의 8주시 체중 및 사료요구율과 폐사율을 보면 각각 1,818.8$\pm$47.7g와 2.24 및 3.30%였고 S. C. W. Leghorn종에선 각각 667.8$\pm$28.9g와 3.28 및 2.50%였으며 잡종들의 능력은 이 두 품종의 중간정도로 정상발육을 하였다. 2. 체중에 있어서 계종간 차이는 2주령부터 유의성이 인정되었고. 성장곡선의 회귀방정식에서 성장속도를 표시하는 회귀계수률 보면 W. Cornish종( $b_{cc}$ =1,578)은 S. C. W. Leghorn종 ( $b_{LL}$ =1,378)에 비해 유의적으로 크고 교잡종들은 이 두 품종의 중간값( $b_{LC}$ =1,476, $b_{CL}$ =1,470)을 보인다. 가식육량의 경우도 계종간 증가양상이 체중의 경우와 비슷하였으나 육량증가의 회귀방정식에서 회귀계수의 크기가( $b_{LL}$ =1,563, $b_{LC}$ =1,651, b.$_{CL}$ =1,636, $b_{CC}$ =1,766) 체중에서 보다 컷는데 그 원인이 성장속도 차이때문인지를 구명하기 위해 주령(log x)과 체중에 대한 가식육량비율(log y) 간의 선형관계를 추정한 결과 각 계종의 회귀계수( $b_{LL=0.184}$, $b_{LC}$ =0.175, $b_{CL=0.165}$ 및 $b_{CC}$ =0.188)는 모두유의성이 인정되어 가식육의 증가속도는 체중의 증가속도보다 현저히 빠른 것으로 판명되었다. 3. 체중구성요소중 주령경과에 따라 그 중량비율이 증가되는 것은 우모, 복강지방, 흉부 및 퇴경부이고, 감소되는 것은 두부, 경부, 가식내장 및 부가식내장이며 방혈량, 각부, 익부 및 배부는 큰 변화를 보이지 않는다.

• 헤리티지:역사와 과학
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• 제55권2호
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• pp.214-230
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• 2022

이 글은 조선 16~17세기 관요(官窯)에서 제작된 '별(別)'명 백자의 성격과 제작 배경을 규명하는 데 목적이 있다. '별'명 백자는 1560년대 이후 '좌(左)·우(右)'명 백자와 함께 관요 백자의 이원적(二元的)인 명문 체계를 구성하였다. 그러나 지금까지 '별'명 백자에 관한 연구는 부족하였다. 이에 따라 15~17세기 관요 백자에 새겨지는 명문의 흐름을 종합적으로 이해하기 어려웠다. '별'명 백자는 1560년대부터 1640년대까지 관요에서 생산되었다. 관요는 연례진상자기(年例進上磁器) 이외에 왕실이나 조선 조정의 요구에 대응하여 별기(別器)를 제작·공급하였다. '별'명 백자는 별번(別燔)을 통해 생산한 별기이다. 별기는 사용 목적에 따라 크게 국용(國用)과 내용(內用)으로 구분된다. 다만, 그릇에 '별(別)'만 표기되어 있는 경우에는 기명의 성격을 정확히 언급하기 어렵다. 연례진상자기가 별기로, 별기가 또 다른 목적으로 전용(轉用)되면서 소비와 관련된 명문이 백자에 점각(點刻)되었다. 16세기 왕실은 신유공안(辛酉貢案)을 바탕으로 백자 소비를 확대하였다. 왕실은 1560년대 관요의 운영 상황이 악화된 상황에서 최상품(最上品) 별기를 안정적으로 공급받기 위해 '별'이라는 명문을 활용하였다. 관요 백자는 생산단계에서부터 연례진상자기인 '좌·우'명 백자와 별기인 '별'명 백자로 구분·관리되었다. '별'명 백자는 1640년대까지 제작되었다. 1640년대 중·후반은 관요에서 별번이 일시적으로 정지되었다. 1659년경부터는 연례진상자기를 만드는 백토(白土)와 별기 소용 백토를 다른 지역에서 공급받았다. 당시 연례진상자기는 원주토(原州土)·서산토(瑞山土), 별기는 경주토(慶州土)·선천토(宣川土)를 원료로 사용하였다. 문헌(文獻)에 의하면 경주토·선천토가 원주토·서산토에 비해 훨씬 정결(精潔)하였다. 별번은 백토부터 별도로 채굴·관리하는 체계로 전환되었다. 따라서 특정한 명문을 통해 별기를 별도로 관리할 필요성이 감소되었고, 결국 '별'명 백자는 소멸된 것으로 판단된다.