• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.4
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• pp.451-458
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• 2013

The physicochemical properties and cooking qualities of four rice varieties (Goami, Giant-embryonic rice, Baegjinju, Aranghyangchal) which grown under ecofriendly farming as development of material for chronic disease tailored instant rice and porridge, respectively, were investigated. The contents of crude protein, crude lipid and crude fiber were the highest in Goami. The water absorption rate of Aranghyangchal at $85^{\circ}C$ was higher than other rice. However on rice flour, the water absorption rate and solubility of all functional rices at $85^{\circ}C$ were higher than control (brown rice flour). In addition viscosity of all functional rices at $100^{\circ}C$ were higher than control (brown rice flour). In spite of brown rice, Aranhyangchal showed no significant differences about hardness of Ilpum (white rice). The sensory evaluation was shown that Aranghyangchal was the highest in glossiness, flavor, roasted nutty taste, cohesiveness and overall preference. Although Giant-embryonic rice and Baegjinju were brown rice, overall preference was higher than Ilpum (white rice). These study results were showed that the functional rices could be good to make instant rice.

• Korean Journal of Food Science and Technology
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• v.48 no.2
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• pp.165-171
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• 2016

Physicochemical properties of waxy maize flours prepared by hydrothermal and enzymatic treatments were evaluated. Waxy maize flours were hydrothermally treated using heat-moisture treatment (HMT) and annealing (ANN) and enzymatically treated using commercial enzymes (cellulase, proteinase, and pectinase). The HMT-modified waxy maize flours had low water absorption index (WAI), melting enthalpy, viscosity, and crystallinity. However, ANN-modified and enzymatically modified waxy maize flours had high WAI, melting enthalpy, and viscosity. X-ray diffraction analysis of ANN-modified and enzymatically modified waxy maize flours revealed a typical A-type pattern and displayed sharper crystalline peaks than those observed for the control groups (native waxy maize flours). In contrast, the crystallinity of HMT-modified waxy maize flours were decreased by hydrothermal treatment.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.25 no.2
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• pp.87-104
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• 1989

Recently, with the tendency of more lightening, high-strength and high-speed in the marine industries such as marine structures, ships and chemical plants, the use of the aluminium Alloy is rapidly enlarge and there occurs much interest in the study of corrosion fatigue crack characteristics. In this paper, the initiation of surface crack and the propagation characteristics on the base metal and weld zone of 5086-H116 Aluminium Alloy Plate which is one of the Al-Mg serious alloy(A5000serious) used most when building the special vessels, were investigated by the plane bending corrosion fatigue under the environments of marine, air and applying cathodic protection. The effects of various specific resistances on the initiation, propagation behavior of corrosion fatigue crack and corrosion fatigue life in the base metal and heat affected zone were examined and its corrosion sensitivity was quantitatively obtained. The effects of corrosion on the crack depth in relation to the uniform surface crack length were also investigated. Also, the structural, mechanical and electro-chemical characteristics of the metal at the weld zone were inspected to verify the reasons of crack propagation behavior in the corrosion fatigue fracture. In addition, the effect of cathodic protection in the fracture surface of weld zone was examined fractographically by Scanning Electron Microscope(S.E.M.). The main results obtained are as follows; (1) The initial corrosion fatigue crack sensitibity under specific resistance of 25Ω.cm% show 2.22 in the base metal and 19.6 in the HEZ, and the sensitivity decreases as specific resistance increases (2) By removing reinforcement of weldment, the initiation and propagation of corrosion crack in the HAZ are delayed, and corrosion fatigue life increases. (3) As specific resistance decreases, the sensitivity difference of corrosion fatigue life in the base metal and HAZ is more susceptible than that of intial corrosion fatigue crack. (4) Experimental constant, m(Paris' rule) in the marine environment is in the range of about 3.69 to 4.26, and as specific resistance increases, thje magnitude of experimental constant, also increases and the effect by corrosion decreases. (5) Comparing surface crack length with crack depth, the crack depth toward the thickness of specimen in air is more deeply propagated than that in corrosion environment. (6) The propagation particulars of corrosion fatigue crack for HAZ under initial stress intensity factor range of $\Delta$k sub(li) =27.2kgf.mm super(-3/2) and stress ratio of R=0 shows the retardative phenomenon of crack propagation by the plastic deformation at crack tip. (7) Number of stress cycles to corrosion fatigue crack initiation of the base metal and the welding heat affected zone are delayed by the cathodic protection under the natural sea water. The cathodic protection effect for corrosion fatigue crack initiation is eminent when the protection potential is -1100 mV(SCE). (8) When the protection potential E=-1100 mV(SCE), the corrosion fatigue crack propagation of welding heat affected zone is more rapid than that of the case without protection, because of the microfissure caused by welding heat cycle.

• Korean Journal of Clinical Pharmacy
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• v.11 no.2
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• pp.49-56
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• 2001

Acetyl-L-carnitine (ALC), an endogenous component of the L-carnitine family, is a naturally existing molecule synthesized from L-carnitine (LC) by carnitine acetyl transferase. ALC has been shown to improve the cognitive performance of patients suffering from dementia of the Alzheimer's type and proposed for treating Alzheimer's disease in pharmacological doses. The purpose of the present study was to evaluate the bioefuivalence of two ALC tablets, $Nicetile^{TM} (Dong-A Pharmaceutical Co.) and $L-Cartin^{TM}$ (Kuhn Il Pharmaceutical Co.), according to the guidelines of Korea Food and Drug Administration (KFDA). The ALC release from the two ALC tablets in vitro was tested using KP VII Apparatus II method in various dissolution media (pH 1.2, 6.0 and 6.8). Twenty six normal male volunteers, $24.46\pm3.67$ years in age and $64.45\pm5.54$ kg in body weight, were divided into two groups and a randomized $2\times2$cross-over study was employed. After one tablet containing 500 mg of ALC was orally administered, blood was taken at predetermined time intervals and the concentrations of ALC in serum were determined using HPLC with fluorescence detector. Because of the presence of endogenous ALC, the calibration was performed using dialyzed serum. The dissolution profiles of the two ALC tablets were similar in all the dissolution media. The pharmacokinetic parameters such as $AUC_t,\;C_{max}\;and\;T_{max}$ were calculated and ANOVA was utilized for the statistical analysis of the parameters. The results showed that the differences in $AUC_t,\;C_{max}\;and\;T_{max}$ between two tablets were $0.35\%,\;0.93\%\;and\;2.34\%$ respectively, when calculated against the $Nicetile^{TM} tablet. The powers $(1-\beta)\;for\;AUC_t$ , and Cmax were $98.72\%\;and\;85.48\%$, respectively. Minimum detectable differences $(\Delta)\;at\;\alpha=0.05\;and\;1-\beta=0.8$ were less than $20\%,\;(e.g.,\;13.21\%\;and\;18.42\%\;for\;AUC_t,\;and\;C_{max}$ respectively). The $90\%$ confidence intervals were within $\pm20\%\;(e.g.,\;-7.38\sim8.09\;and\;-9.86\sim11.72\;for\;AUC_t,\;and\;C_{max}$, respectively). These two parameters met the criteria of KFDA for bioequivalence, indicating that $L-Cartin^{TM}$ tablet is bioequivalent to $Nicetile^{TM} tablet.

• Proceedings of the Korean Institute of Intelligent Systems Conference
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• 2003.09b
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• pp.105-119
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• 2003

일반적인 로봇시스템은 자신이 이동해야 할 목표 지점을 자율적으로 생성할 수 없으므로 어떤 다른 시스템의 정보를 이용하여 주변을 탐색하거나 장애물을 인식하고 식별하여 자신의 제어전략을 수립한다. 그러므로 본 논문에서 제시한 시스템은 초소형 비행체를 이용하여 주위 환경과 자율 이동로봇의 위치 정보를 탐색할 수 있도록 시스템을 구성하였다 이러한 시스템의 성능은 로봇이 위치하고 있는 주위의 불완전한 정보로부터 적절한 결론을 유도해 낼 수 있어야 한다. 그러한 비선형적인 문제는 현재까지도 문제 해결을 위해 많은 연구가 진행되고 있다. 본 연구에서는 자율이동로봇의 행동 환경을 공간상의 제약을 받지 않는 비선형 시스템인 초소형 비행체에 극초단파(UHF16채널) 영상장치를 이용하여 호스트 PC로 전송하고 호스트 PC는 로봇의 현재 위치, 이동해야 할 목표위치, 장애물의 위치와 형태 등을 분석한다. 분석된 결과 파라메타는 RF-Module을 이용해서 로봇에 전송하고, 로봇은 그 데이터를 분석하여 동작하게 된다. 로봇이 오동작 또는 장애물로 인해 정확한 목적지까지 도달하지 못할 때 호스트 PC는 새로운 최단경로를 생성하거나 장애물을 회피 할 새로운 전략을 로봇에게 보내준다. 본 연구에 적용한 알고리즘은 초소형 비행체에서 탐지한 불완전한 영상정보에서도 비교적 신뢰도 놀은 결과를 보이는 A* 알고리즘을 사용하였다 적용한 알고리즘은 실험을 통하여 실시간으로 정보를 처리할 수 있었으며, 자율 이동로봇의 충돌회피나 최단 경로 생성과 같은 문제를 실험을 통하여 그 성능과 타당성을 검토하였다.delta}textitH]$를 도출하였다.rc}C$에서 30 ㎫의 압력으로 1시간동안 행하였다 소결한 시편들은 직사각형 형태로 가공하였으며 표면은 0.5$\mu\textrm{m}$의 다이아몬드 입자로 연마하였다. XRD, SEM 및 TEM을 이용하여 상분석 및 미세조직관찰을 행하였다. 파괴강도는 3중점 굽힘 법으로 (3-point bending test) 측정하였다. 이때 시편 하부의 지지 점간의 거리는 30mm, cross-head 속도는 0.5 mm/min으로 하였고 5개의 시편을 측정하여 평균값을 구하였다.ell/\textrm{cm}^3$, 혼합재료 3은 0.123$\ell/\textrm{cm}^3$, 0.017$\ell/\textrm{cm}^3$, 혼합재료 4는 0.055$\ell/\textrm{cm}^3$, 0.016$\ell/\textrm{cm}^3$, 혼합재료 5는 0.031$\ell/\textrm{cm}^3$, 0.015$\ell/\textrm{cm}^3$, 혼합재료 6은 0.111$\ell/\textrm{cm}^3$, 0.020$\ell/\textrm{cm}^3$로 나타났다. 3. 단일재료의 악취흡착성능 실험결과 암모니아는 코코넛, 소나무수피, 왕겨에서 흡착능력이 우수하게 나타났으며, 황화수소는 펄라이트, 왕겨, 소나무수피에서 다른 재료에 비하여 상대적으로

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.629-634
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• 2006

Clarified mixed fruit and vegetable (apple, carrot and orange) juices were prepared using different clarification methods including centrifugation, ultrafiltration (UF), and combined treatment with the blend ratio of 1:1:2, 1:2:1, and 2:1:1 (apple, orange and carrot). Effects of clarification methods on the clarification efficacy as well as other quality parameters were investigated. Clarification was improved with increase in centrifugation speed but was less affected by lowering temperature. Ultrafiltration process was very effective to produce clarified mixed fruit and vegetable juice. Combined treatment did not significantly improve the clarification efficacy since most clarification was already achieved during ultrafiltration process (p>0.05). L*- and b*-values increased while a*-value decreased significantly after clarification regardless of methods in all blend juices (p<0.05). Blend juices with high amount of orange or carrot were better in clarification efficacy and high amount of apple resulted in high turbidity in blend samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1864-1871
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• 2013

The effect of additives on the quality of low salted doenjang was investigated during storage. Amylase activity gradually decreased during storage and protease activity decreased after four weeks. The number of yeast was lower in the mustard or ethanol added groups without a difference in bacterial count. The L- and b-values decreased gradually during storage with lower total color difference (${\Delta}E$) in garlic added doenjang. Gas production was reduced in the ethanol or mustard added groups. Titratable acidity and acid values were low in the ethanol and ethanol-garlic added ones. A reducing sugar content was higher in the groups with added additives. Ethanol decreased to the largest extent in mustard added doenjang. Amino-type nitrogen decreased in ethanol added doenjang, whereas ammonia-type nitrogen was low in the ethanol or mustard added groups. The taste, flavor, and overall acceptability of doenjang were significantly higher in the ethanol or garlic added groups than in the other groups.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.1972-1980
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• 2013

The purpose of this study is to evaluate the storage quality characteristics of bread with added dried mulberry pomace (DMP, 0, 1, 3 or 5%) during storage at $4^{\circ}C$ for 7 days. During the entire storage period, the moisture content was higher in breads containing DMP compared with the control bread. Textural properties by TPA showed that the hardness of DMP bread maintained a lower hardness than that of the control during the entire storage period. Moreover, DSC (Differential Scanning Calorimetry) result showed that ${\Delta}H$ (crystal melting enthalpy) of the bread containing DMP was lower than that of the control bread, which indicate the retarding of retrogradation. The sensory preference test results demonstrated that the bread with 3% DMP had higher scores in over-all preference than the others. These results suggest that DMP delays the retrogradation of bread during storage.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.449-455
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• 2005

To reduce saft content of kochujang, various combinations of sub-materials such as ethanol mustard and chitosan were added to kochujang, and their effects on microbial characteristics, enzyme activities, and physicochemical characteristics of kochujang were investigated after 12 weeks of fermentation. Activities of ${\beta}$-amylase and pretense were low in ethanol-mustard-chitosan-added kochujang, whereas no significant difference was observed in ${\alpha$-amylase activity among all groups. Number of viable yeast cells decreased remarkably in mustard-added kochujang during late aging period, and anaerobic bacterial counts decreased in sub-material-added groups. Consistency of kochujang increased by addition of sub-materials, and oxidation-reduction potential was low in chitosan-added group. Mustard-chitosan-added kochujang showed lowest increase in total color difference(${\Dalta}E$) and decrease in water activity. PH of kochujang wns highest in mustard-chitosan-added kochujang, resulting in significantly increased titratable acidity. Addition of sub-material increased reducing sugar contents of kochujang, whereas ethanol production was significantly repressed in mustard-chitosan-added kochujang. Amino nitrogen content was Highest in mustard-chitosan-added kochujang during late aging period, whereas ammonia nitrogen content was lower in ethanol-mustard-added kochujang. Results of sensory evaluation indicated ethanol-mustard-added kochujang was more acceptable than other groups in taste and overall acceptability.

• Korean Journal of Food Science and Technology
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• v.24 no.4
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• pp.371-375
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• 1992

The ${\alpha}-amylase$ from Bacillus licheniformis was purified and its thermostability in the presence of substrate and metal was ions investigated. Comparing D-values of the enzyme obtained in the presence of $Ca^{++}$, $B^{+++}$ and both $Ca^{++}$ and $B^{+++}$, the thermostability of the enzyme was markedly enhanced by the addition of metal ions. $Ca^{++}$ and $B^{+++}$ exhibited a protective action, the former ion being more effective, and both ions showed a synergistic effect. The enthalpy of activation for the thermal inactivation in the presence of metal ion was 320.2 kJ/mole for $Ca^{2+}$ ion, 212.9 kJ/mole for $B^{+++}$, while it was 183.9 kJ/mole in the absence of metal ions. In the thermal inactivation for 30 min at $96^{\circ}C$, the residual activity in the presence of 30% (w/w) starch was 51.0%, whereas the presence of $Ca^{++}$ ion additionally provided a remarkable thermo-resistance.