• Journal of the Korean Magnetics Society
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• v.8 no.3
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• pp.150-155
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• 1998

The purpose of this study is to investigate the variations of rheological and magnetic properties with powder loading in plastic anisotropic ferrite magnets. The measured relative viscosities with powder loading were compared with the calculated ones. The variation of relative viscosities with powder loading was in good agreement with that of particle alignment. Remanent flux density and maximum energy product increased linearly with the increase of powder loading, and then showed maximum values. The decrease of magnetic properties at high powder loading was caused by rapid decrease of particle alignment due to the drastic increase of mixture viscosity. The powder loading for maximum magnetic properties is dependent on magnetic field during injection molding and melt viscosity of binder, so the binder with low melt viscosity is necessary to fabricate the magnet with high properties.

• Food Science and Preservation
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• v.22 no.4
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• pp.490-497
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• 2015

This study was performed to improve the availability of reed and quality of traditional Yakju by using roasted reed. The pH of sprout Yakju was 3.43, whereas the pHs of other Yakjus were 3.57. No remarkable differences were observed in contents of total titratable acids and reducing sugars. Color changes were measured by Hunter's color value; L value decreased, whereas redness (+a) and yellowness (+b) increased during fermentation. Ethanol content of Yakjus prepared with sprout and root were 15.30% and 15.28%, respectively, which were lower than that of control Yakju (15.31%). However, there were obvious differences of ethanol contents in three types of Yakjus. The major free sugar and organic acid were glucose and lactic acid, respectively. The total polyphenol contents of sprout Yakju (4.26 mg%) and root Yakju (4.21 mg%) were much higher than that of control Yakju (2.56 mg%). The DPPH (1,1-diphenyl-2-picryl-hydrazyl) free radical scavenging activities of sprout Yakju and root Yakju were higher than those of control Yakju. Yakju prepared from 0.3% addition of sprout showed the highest score in overall preference from the sensory test.

• Korean journal of food and cookery science
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• v.31 no.4
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• pp.510-514
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• 2015

Various parts of Kkujippong (Cudrania tricuspidata Bureau) tree (leaves, stems, roots, and fruit) were evaluated to determine their properties. The general components of Kkujippong tree were fat 1.3-5.9 g /100 g, protein 6.3-18.7 g /100 g, and ash 2.8-9.0 g /100 g. The fiber content of the stem was the highest amount at 69.2 g/100 g, followed by protein in the roots (49.9), leaves (45.5), and fruit (15.6). In addition, Kkujippong tree was found to contain high concentrations of several minerals (Ca, Fe, Mg, Na, P, Zn) in the leaves. The total polyphenol content was significantly higher in the leaves than in other areas at 571.3 mg% (p<0.05). Electron donating ability was also highest in the leaves at 83.55% (p<0.05).

• Journal of Mushroom
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• v.14 no.4
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• pp.215-219
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• 2016

The total polyphenol and physiological activities of Pleurotus ostreatus 30% fermented ethanol using different drying methods and extraction periods were investigated. Based on the observed polyphenol content and physiological activity, freeze-drying showed better results than hot air-drying method for P. ostreatus extracted with 30% fermented ethanol for more than 15 days. The total phenolic compound content of 'Gosol' following thefreeze-drying method for 15 days showed the highest value of $0.49{\pm}0.02mg/mL$. Freeze-drying with extraction for 30 days for ASI 2344 showed the highest antioxidant activity based on the DPPH radical scavenging rate of $35.50{\pm}3.29%$. Freeze-drying 'Gosol' for 30 days resulted inthe highest anti-inflammatory and nitrite scavenging activity of $48.40{\pm}3.38%$. Our results showed that P. ostreatus is a functional food.

• Korean Journal of Environmental Agriculture
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• v.5 no.1
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• pp.61-66
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• 1986

A small pot experiment, filled with one hundred fifty gram of Cd amended soil, was conducted in order to learn the effect of combined application of lime and organic matter and of calcium silicate on Chinese cabbage(Brassica pekinensis, Var. Seoul, Heungnong, Miho 70 days). Results obtained are as follows: 1. The application of lime without organic matter depressed the growth of cabbage at the first and second harvests, but, at the later part of third harvest the growth was facilitated so as to harvest very good yield. 2. The combined application of lime and organic matter gave not only a good growth of cabbage from the first crop, but also lowered the cadmium content of dry cabbage bellow that of cabbage harvested from the plot applied with slaked lime alone. Those effect of combined application of both materials were lasted untill the third harvest. 3. Although gave little effect on soil pH, calcium silicate raised a normal good cabbage, and depressed the cadmium content of dry cabbage, by 0.21 me per 100g, which is higher than that of slaked lime plot cabbage, but within the range of no harm to cabbage growth. 4. The control and organic matter plots resulted in a remarkable soil pH drop and high cadmium content in dry cabbage, which lead the crop to a death from the second crop. 5. A negative correlation was observed between the contents of cadmium and calcium in dry cabbage crop, but positive correlations between those of cadmium and magnesium or cadmium and potassium. These relations were grown up as the harvesting were proceeding.

• The Journal of Engineering Geology
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• v.2 no.2
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• pp.173-200
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• 1992

The quality of groundwater in the central part of Taegu City is influenced by upstreams of Sin-stream and Beomeo-stream because the stream waters are main source of the groundwater, and chemical composition of the upstream waters has close relationship with andesite and monzonite in the igneous rock terrain. The pH of upstreams are weak acid ~ neutral in the igneous rock area and weak alkaline in the sedimentary rock area. Contents of $Ca^{2+}$ and $Mg^{2+}$ in the streams are apparently high, and $Na^{+}$ content is only slightly high in the sedimentary rock area. But $K^{+}$ content is lower in the Panyaweol formation area than in the monzonite area. The contents of heavy metals and $N0_3^{-}$ are also higher in the sedimentary rock area of residential sections and industrial complexes than those in the igneous rock area. The groundwater is contaminated in comparison to the upstream water of the igneous rock areas, and there are some differences in pollution level between the Panyaweol formation area of residential sections and the Haman formation area of industrial complexes. K, Na, Ca, Mg, Cl, $SO_4$ and $NO_3$ contents in the Haman formation area are relatively higher than those in the Panyaweol formation area. But pH is nearly equal in the two areas. The content of heavy metal ions is still lower than the drinking water standard of Korea and only slightly differs in the two sedimentary rock areas. But the groundwater in the Haman formation area is considerably contaminated by Kongdanstream and Dalseo-stream.

• The Korean Journal of Food And Nutrition
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• v.29 no.1
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• pp.37-42
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• 2016

To develop an elderly diet food that can easily be chewed and swallowed, we manufactured elderly diet food using chicken breast meat with various amounts (0.9, 1.1, 1.3 and 1.5 g) of gelatin used as a viscosity agent, and evaluated their physico-chemical and sensory properties. As the amount of gelatin decreased, the lightness were increased, but the redness and yellowness were decreased. In the texture profile analysis, hardness, springiness, gumminess and chewiness were significantly increased with increased amounts of gelatin, but adhesiveness gradually decreased. Cohesiveness was no significantly difference. Free amino acid contents in elderly diet food using chicken breast meat did not show trend to increase or decrease, but the tyrosine contents were significantly decreased with increased amounts of gelatin. The sensory evaluations including taste, flavor and color were not significantly different. However, the texture and overall acceptance of elderly diet food using chicken meat containing 1.3 g of gelatin had the highest acceptance.

• Applied Biological Chemistry
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• v.40 no.1
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• pp.43-47
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• 1997

The weight ratio of the seed in jujube averaged to 19.1%. The chemical components of dried pitted-jujube were moisture 20.4%, protein 5.3%, fat 1.3%, ash 2.7%, fiber 4.4% and nitrogen-free extract 65.9%. Alcohol insoluble solid content of dried pitted-jujube was 17.4%, in which ammonium oxalate-soluble pectin was 3.7%, water-soluble pectin 3.0%, hydrochloric acid-soluble pectin 1.0%, and sodium hydroxide-soluble pectin 1.0%. Jujube contained sucrose, glucose and fructose as free sugar. The sugars of dried pitted-jujube was composed of sucrose 48.1%, fructose 18.7%, and glucose 11.3%. Drying experiments of pitted-jujube and unpitted-jujube were carried out. Moisture content and brix of dried pitted-jujube were reached at that of dried unpitted-jujube(11%, 78 brix in 48 hours of dry) in 11 hours of drying. And this means that dried pitted-jujube dried 4 times faster than dried unpitted-jujube. The extracts of dried pitted-jujube and dried unpitted-jujube were examinet according to the amount of water added and the extraction time. The brix of dried pitted-jujube extract for 30 min is similar to that of dried unpitted-jujube extract for 150 min. The brix of the extracts did not increase after 150 min extraction. As to the color of extract, 'L' value was higher in dried unpitted-be, while 'a' and 'b' values were higher in dried pitted-jujube.

• Journal of Food Hygiene and Safety
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• v.14 no.4
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• pp.380-385
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• 1999

This study was performed to investigate the contents of sulfites in 2, 770 dried marine products in Seoul Chung-Bu market from March to October in 1999. Sulfites of the samples were determined by Zn powder reduction method and Monnier-Williams's modified method. Eight samples of 2, 770 (0.29%) were detected over 30ppm in SO2 contents by Monnier-Williams's modified method. In samples detected over 30ppm, six dried filefishes(130.2~573.4ppm) were imported from Vietnam, same kind of other one(114.2ppm) was from China and the other one Alaska pollack(196.3ppm) was domestic. By Zn powder reduction method, 259 dried marine products (259/2, 770=9.35%) were positive reaction (1-30ppm). These were 93 dried shrimps, 53 filefish meats, 34 dried squids, 33 slices of dried pollacks and 17 sea mussel meats. So sulfites must be use commonly to prevent black spot and preserve for many dried shrimps, filefishes meats, dried squids etc. According to results, the quality test for the imported dried marine products must be reinforced to supply safety food for the citizens.

• Proceedings of the Korea Concrete Institute Conference
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• 2008.11a
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• pp.545-548
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• 2008

In this study aluminium sulfate, Ca(OH)$_2$, K-R Slag and $Na_2SO_4$ were used as active admixtures and their concentration 1, 3, 5, 7 weight percent in cement. The physical properties of active admixtures cement mortar were investigated by flow test and compressive strength. It was found that the resulting active admixtures exhibited the higher compressive strength than OPC mortar up. From the test results, cement mortars added active admixture have a good fundamental property.