• Journal of Applied Biological Chemistry
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• v.63 no.3
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• pp.175-180
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• 2020

The purpose of this study was to investigate the cultivation site of Cornus officinalis (C. officinalis) by analyzing the contents of loganin and morroniside according to the cultivation environment of C. officinalis. The loganin and morroniside contents were analyzed by ultra performance liquid chromatography. Mg content and pH in soil data were found to have the greatest effect on logainin content. In soil data, Mg, Na content, pH, salinity, silt ratio and clay ratio were found to have the greatest effect on morroniside content. Therefore, Mg content, pH, and clay ratio were found to have a high effect on the contents of loganin and morroniside, which are indicators of C. officinalis. In conclusion, Mg content, pH, and clay ratio in soil may have a high effect on the contents of loganin and morroniside, which are indicators of C. officinalis.

• Food Science and Preservation
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• v.4 no.3
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• pp.251-258
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• 1997

The quality changes of strawberries packaged using low density polyethylene (LDPE) film filled with 3% silver-coated ceramic (WC30) and filled with it and 0.1% chitin (CWC) were investigated during storage at 2$0^{\circ}C$ for 5 days. In gas composition within film bag, CWC and WC30 kept higher CO2 concentration than LDPE without silver-coated ceramic and chitin (CO) did during 5 day storage. The weight loss of strawberries during storage was the smallest in WC30 and the largest in CWC in 5 days. Hardness of strawberries was the highest in WC30 and the lowest in CO during 5 day storage. pH of strwberries was increased a little until 1 day and was not changed after 1 day storage, and soluble solid content was not changed during storage. Vitamin C content was decreased significantly until 2 day storage and decreased a little after 2 days. There is no differences in the change of vitamin C content among the packaging materials. In color measurement, lightness was the highest in WC 30 and in sensory evaluation, all characteristics also had the highest scores in WC30. In conclusion, better quality of straberries was shown in WC30 than in CWC and CO during storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.9
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• pp.1211-1218
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• 2007

The aim of this study was to compare the fermentability and characteristics of fermented broths for white ginseng, red ginseng and extruded white ginseng at $110^{\circ}C$ (A), $120^{\circ}C$ (B) and $130^{\circ}C$ (C). The scanning electron microphotograph of B and C was uniform aircell distribution, but A had increased pore size and exploded some aircell's wall. Saccharification rate constant of C was the highest (10.123 $mg/mL·hr^{1/2}$). Fermentation temperature was $27^{\circ}C$ for 30 days and the cultivation was fixed with Saccharomyces cerevisiae, Aspergillus usamii, and Rhizopus japonicus. The pH of red ginseng fermented broth was 3.79, which was the highest among the fermented samples. The fermented broth of B had the highest acidity (4.46%). The fermented broth of A had the highest reducing sugar content in ginseng suspensions (32.36 mg/mL). In ginseng fermented broths, reducing sugar content was decreased rapidly during the initial 5 days and alcohol content was increased during the initial 5 days. On the fifth day, the fermented broth of C showed the highest alcohol content (5.20%).

• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.529-535
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• 1996

This study was performed to investigate some quality characteristics of 새려 prepared from soybean milk and various seaweed(Undaria pinnatifida, Laminaria japonica, Porpyra tenera, Enteromorpha sp., Codium sp.) pulps in the ration of 9:1(v:v) with 20% MgCl2. The yields of tofu containing Undaria pinnatifida, Laminaria japonica, or Enteromorpha sp. increased but porphyra tenera, Codium sp. decreased in comparison with tofu prepared from whole soybean milk. The protein content of tofu containing Undaria pinnatifida, Laminaria japonica, Porphyra tenera, or Codium sp. increased but Enteromprpha sp. decreased in comparison with the tofu prepared from whole soybean milk. The content of Ca in Undaria pinnatifida, Porphyra tenera added tofu was higher than that of the tofu prepared from whole soybean milk or other seaweeds added tofu. In sensory evaluation the texture, color, taste of tofu were favored with the addition of sea mustard(Undaria pinnatifida) pulp than that of the tofu prepared from whole soybean milk or tofu prepared other seaweed. Tofu prepared was possible with adding 0.5~1.5% sea mustard to soybean milk but the feasible added amount level was 1% of sea mustard. The yields, protein Ca, and K content of tofu were increased by the more adding amount of sea mustard tan tat of the tofu prepared from whole soybean milk. The hardness values of 1% sea mustard added tofu were decreased than that of the tofu prepared from whole soybean milk ; on the other hand, elasticity, cohensiveness, gumminess and brittleness of tofu with sea mustard increased. The L and a values of tofu were lower and b values were higher with the addition of 1% sea mustard. The content of histidine, tyrosine, leusine, and phenylalanine were decreased but the other amino acid were increased in tofu prepared from 1% sea mustard pulp added to soybean milk. The saturated fatty acid and monoene fatty acid content of tofu were increased and C18:2, C18:3(${\gamma}$), C18:3, C20:5 of polyene fatty acid were slightly decreased in tofu prepared from 1% sea mustard pulp added to soybean milk.

• Korean Journal of Agricultural Science
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• v.22 no.1
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• pp.103-109
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• 1995

The model foods were prepared by simulating mositure, protein and starch, and they were heated for 30 mins, at $80^{\circ}C$ and then cooled at $25^{\circ}C$ in water bath. Their rheological properties were investigated by the use of Brookfield wide-gap rotational viscometer at $30{\sim}60^{\circ}C$, and the rotation speed ranged from 0.6 to 6 rpm and solid content ranged from 8% to 11%, the results obtained were as follows. 1. All the model foods ($P_1S_3$, $P_2S_2$, $P_1S_1$, $P_2S_1$, $P_3S_1$, $P_4S_0$) exhibited pseudoplastic behaviors with yeild stress and were thixotropic foods which showed time - dependent structural decays, but the starch food of 8 ~ 11 % solid content did not show the flow behavior. 2. The correlation between the rheological parameters and the protein content of model foods in various moisture content did not appeared a constant relationship. 3. The change of shear stress against shear rate in high starch foods was larger than that in high protein foods and the structure at initial shear time was decayed with a quatic equation according to the Tiu's Model and structural decay was in parallel with the increase of shear rate. 4. The temperature dependency of the apparent viscosity of $P_1S_2$, and $P_2S_1$ was fully expressed by Arrhenius equation and activation energies of their food were 2.35 and $1.34Kcal/g{\cdot}mol$, respectively.

• Journal of the Korean Society of Safety
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• v.25 no.3
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• pp.28-33
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• 2010

Ni alloy steel is able to use during long time because of good acid and corrosion resistance. So, it's research has focused on developing the alternative alloy which is economically feasible. Recently, consumption of Kovar steel is gradually increased in field of the jet engine and the gas turbine because of its low thermal expansive characteristics. The specimens of Kovar steel(29%Ni-17%Co) contain 0.00%C, 0.03%C, 0.06%C, 0.10%C and 0.20%C, respectively. Ingots are manufactured by VIM(vacuum induction melting furnace) and then specimens are made by automatic hot rolling after heat treatment. Strength of Kovar steel according to carbon contents is estimated by hardness, tensile and impact test. Hardness of the 0.20%C specimen is more improved approximately 14.4% than one of base metal. Its strength increases 32.4% of a base metal, and its impact energy is also enhance 11.5%.

• Proceedings of the Korean Geotechical Society Conference
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• 2010.09c
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• pp.129-134
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• 2010

This paper investigates effects of rubber inclusion on the strength and physical characteristics of rubber.added composite geomaterial (CGM) in which dredged soils, crumb rubber, and bottom ash are reused for recycling. Several series of test specimens were prepared at 5 different percentages of rubber content (i.e. 0%, 25%, 50%, 75%, and 100% by weight of the dry dredged soil) and three different percentages of bottom ash content (i.e. 0%, 50% and 100% by weight of the dry dredged soil). The mixed soil specimens were subjected to unconfined compression test and elastic wave test to investigate their unconfined compressive strengths and small strain properties. The values of bulk unit weight of the CGM with bottom ash content of 0% and 100% decrease from 14kN/$m^3$ to 11kN/$m^3$ and 15kN/$m^3$ to 12kN/$m^3$, respectively, as rubber content increases, because the rubber had a specific gravity of 1.13. The test results indicated that the rubber content and bottom ash content were found to influence the strength and stress-strain behavior of CGM. Overall, the unconfined compressive strength, and shear modulus were found to decrease with increasing rubber content. Among the samples tested in this study, those with a lower rubber content exhibited sand-like behavior and a higher shear modulus. Samples with a higher rubber content exhibited rubber-like behavior and a lower shear modulus. The CGM with 100% bottom ash could be used as alternative backfill material better than CGM with 0% bottom ash. The results of elastic wave tests indicate that the higher rubber content, the lower shear modulus (G).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.2
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• pp.195-201
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• 1998

Anchor Engraulis japonica was fermented with $10\%$ and $20\%$ salt at $10^{\circ}C$ ($10\%$ 5A) and $20^{\circ}C$ ($20\%$ SA), respectively, and the changes in lipid content, fatty acid composition and lipid oxidation was observed for 105 days. Peroxide value (POV) in $10\%$ SA reached to the maximum (46.4 meq/kg) on 30 days of fermentation, while in $20\%$ SA, it reached the maximum (54.7 meq/kg) on 45 days of fermentation, and then decreased in both samples during fermentation. Thiobarbituric acid values revealed a similar tendency with the change of POV during the fermentation. These results indicated that lipid of the anchovy was oxidized faster in lower salt than high salt in the early stage. Total lipid (TL) content during the fermentation for 105 days decreased approximately $16\%$ in $10\%$ SA and approximately $33\%$ in $20\%$ SA. Phospholipid (PL) content also decreased in both samples and the content of neutral lipid (NL) was unchanged in $10\%$ SA, while it decreased in the same amount as PL in $20\%$ SA. The prominent fatty acids in TL of the anchovy sample were 14 : 0, 16 : 0, 16 : In-7, 18 : in-9, 20 5n-3 and 22 : 6n-3. After fermentation for 105 days, approximately $87\%$ and $67\%$ of the prominent fatty acids remained in $10\%$ SA and $20\%$ SA, respectively, but the kind of the fatty acids was unchanged.

• Microbiology and Biotechnology Letters
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• v.47 no.1
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• pp.11-19
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• 2019

The properties of microalgae as bioresources for biodiesel production can be improved by adding nitrogen sources into the culture medium. Thus, Nannochloropsis oceanica CCAP 849/10 was cultured in f/2 media supplemented with five different forms of nitrogen at $0.88mmol-N\;l^{-1}$ each: ammonium bicarbonate ($NH_4HCO_3$), ammonium sulfate ($(NH_4)_2SO_4$), sodium nitrate ($NaNO_3$), ammonium nitrate ($NH_4NO_3$), and urea. The cell density, lipid content, and fatty acid profile of the microalga were determined after 15 days of cultivation. The growth of N. oceanica based on cell number was lowest in the medium with $NH_4NO_3$, and increased significantly in the medium with $NH_4HCO_3$. Cells treated with $(NH_4)_2SO_4$, and $NH_4NO_3$ produced the highest total lipid contents (i.e., 65% and 62% by dry weight, respectively). The fatty acid profiles of the microalga were significantly different in the various nitrogen sources. The major fatty acids detected in cultures supplemented with $NH_4HCO_3$, $(NH_4)_2SO_4$, $NH_4NO_3$, or urea were C14:0, C16:0, C16:1, C18:0, C18:1, C18:2, C20:5, and C22:6. However, the C16:1 content in the $NaNO_3$-supplemented culture was very low. This study highlights that the nitrogen source can strongly influence lipid production in N. oceanica and its fatty acid composition.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.5
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• pp.616-622
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• 2011

This study evaluated the fermentation characteristics and protein degradation dynamics of wet green tea grounds (WGTG) silage. The WGTG was ensiled with distilled water (control), or lactic acid bacteria (LAB), enzyme (E), formic acid (FA) and formaldehyde (FD) prior to ensiling. Three bag silos for each treatment were randomly opened at 0, 3, 7, 14, 28 and 60 days after anaerobic storage. For all the treatments, except for FA, there was a rapid decline in pH during the first 7 days of ensiling. LAB treatment had higher lactic acid content, lower ammonia-N ($NH_3$-N) and free-amino nitrogen (FAA-N) contents than other treatments (p<0.05). E treatment had higher lactic acid, water-soluble carbohydrates (WSC) and non-protein nitrogen (NPN) content than the control (p<0.05). FA treatment had higher $NH_3$-N and FAA-N content than the control (p<0.05). FD treatment had lower NPN and FAA-N content than the control, but it did not significantly inhibit the protein degradation when compared to LAB treatment (p>0.05). Results indicate that LAB treatment had the best effect on the fermentation characteristics and protein degradation of WGTG silage.