• Elastomers and Composites
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• v.46 no.3
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• pp.211-217
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• 2011

Wood Polymer Composite (WPC) has attracted a great deal of attention in environmental industries due to renewable resources, processability, excellent physical properties and logging regulations for application to housing units and engineering construction materials. In this study, commercial WPCs were prepared by using a modular intermeshing co-rotating twin screw extruder. The effect of three main factors such as wood flour contents, coupling agent concentrations and pre-treatment of wood flour on the properties of WPCs was extensively investigated. It was found that tensile strength and thermal stability were decreased with increasing wood flour contents whereas the water absorption was increased. Addition of maleic anhydride grafted polypropylene (PP-g-MA) into WPC exhibited better physical properties. On the contrary, the water absorption was slightly decreased with PP-g-MA. Finally the sample, which was prepared with pre-treated wood flour, represented the highest tensile strength. However, the water absorption of the sample was increased due to the transition of crystalline structure of cellulose.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1111-1118
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• 1996

The extracts of toha, a kind of freshwater shrimp (Caridina denticulata denticulata) being cultivated in Naju district, Chonnam of Korea and jeotsaeu, a kind of seawater shrimp (Acetes japonicus) being caught in Shinan district, Chonnam of Korea, were analyzed for the taste constituents-extractive nitrogen, free amino acids, oligopeptides, nucleotides and related compounds, quaternary ammonium bases, and guanidino compounds-using specimens collected from December in 1994 to November in 1995. The content of extractive nitrogen. free amino acids, oligopeptides, nucleotides and related compounds in toha extract was higher than that in jeotsaeu extract. On the contrary, the amount of homarine, trimethylamine oxide and trimethlamine in toha extract was lower than that in jeotsaeu extract. But in case of creatine and creatine both species showed almost the same level. Arginine, lysine, glutamine, glutamic acid, phenylalanine, leucine, alanine, asparagine and glycine were the major amino acids in toha extract, while arginine, glutamic acid, proline, glutamine, lysine, leucine, glycine, alanine and taurine were the major amino acids in jeotsaeu extract. Methionine, glutamine, valine were almost the same level between the two species. As for nucleotides and related compound, AMP was the principal constituent in toha extract, and inosine was the principal constituent in jeotsaeu extract. In conclusion, the content of major nitrogenous constituents in toha extract was more abundant than that in jeotsaeu extract. So toha was more excellent raw material than jeotsaeu.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.365-369
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• 1994

In attempt to explain the effect of heat processing on the product quality in manufacturing strawberry jam, the heat stability of anthocyanin in strawberry by addition of some sweetners was studied, and the effect of sucrose by concentration and pH were also investigated. The heat stability of anthocyanin was maximum at pH 2.5 when maintaining at $87^{\circ}C$ for 60 minutes initially, but it was shifted to pH 3.0 after additional heating of 120 minutes. When the corn syrup, sucrose and glucose were used as a sweetner for manufacturing strawberry jam, the results showed that heat stability of anthocyanin in corn syrup was higher than that in sucrose and fructose, and the optimum concentration of sucrose for heat stability was 66 Brix%. The results also showed that anthocyanin content in strawberry jam significantly decreased logarithmically at $37^{\circ}C$, and spreadmeter value changed slightly at $37^{\circ}C$storage but it was not significant.

• Proceedings of the Korean Institute Of Construction Engineering and Management
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• 2008.11a
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• pp.197-201
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• 2008

Conceptual cost estimates for domestic highway projects have generally been conducted using governmental unit-price references. Inaccuracies in governmental unit-price data has repeatedly addressed in the Korean construction industry which often lead to poor decision making and cost management practices. Thus, needs for developing a better way of conceptual cost estimating has been widely recognized. This research is considered as the first step in developing such model using real-world cost data based on actual construction activities. The data analyzed in this paper includes 41 P.S.C (Prestressed Concrete) Box bridges which broke into 4 categories based on construction methods such as I.L.M(Incremental Launching Method), M.S.S(Movable Scaffolding System), F.S.M(Full Staging Method), and F.C.M(Free Cantilever Method). Actual design documents; including actual cost estimating documents, drawings and specifications were carefully reviewed to effectively break down cost structures for PSC girder bridges. Among more than 40 cost categories for each P.S.C girder bridge type, 7 of them were identified which accounted for more than 95% of total construction cost (ILM: 99.47%, MSS: 99.22%, FSM: 98.18%, and FCM: 98.12%). In order to validate the clustering of cost categories, the variation of each cost category has been investigated which resulted in between -1.16 % and 0.59%.

• Journal of Conservation Science
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• v.31 no.2
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• pp.131-145
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• 2015

Cultural assets restoration is being considered highly as a practical way to extend the lifespan of damaged cultural assets and re-highlight their value. However, restoration process has been mostly dependent on the manual work involving the experience and skill of a person performing restoration, thereby requiring much time and effort. In recent, it became possible to apply a method allowing restoration to be performed more accurately and easily according to the material characteristics and shape of cultural assets. Namely, it is to use a method of printing out the 3D shape data computed in computer as real object by using 3D printer for the restoration that has been performed manually. The missing part of a cultural asset is computed into computer data first and is printed out by using 3D printer to undergo a simple shaping process. The result of 3D printer application showed that repetitive output and shape and figure revision of digital data were possible, and it was possible to improve the degree of completedness of restoration through test output using various types of restoration materials using various materials. For the purpose of verifying the possibility of applying 3D printer to restore missing part of earthenware, two pieces of modern reproductions, namely, the Seven Treasure Incense Burner and Earthenware with Wagon Wheel Decoration, were artificially damaged. The restoration result showed that compared to manual work, it showed better effectiveness in curtailing work time and reproducing accurate shape. On the other hand, secondary manual work was slightly needed for detailed binding and to vividly express surface texture.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.78-83
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• 2001

To use the by-products of whelk processing, whelk internal organ with the addition of bromelain were used to make jeotgal, Korean traditional salted and fermented seafood sauce. The products were prepared at different salt concentrations of 10, 15 and 20% with various bromelain contents 0, 0.01, 0.1 and 0.5%. The samples were stored at $10^{\circ}C$ and the chemical and microbiological analyses were evaluated for four weeks. The initial pH (near 6.1) in all conditions decreased in the beginning stage of aging, then gradually increased until three weeks and finally decreased to $5.6{\sim}6.0$. The sample with lower salt concentration showed less pH change For two weeks. The samples treated with higher bromelain in 10% and 15% salt concentration showed higher pH values after 4 weeks compared to the nontreated control. Amino nitrogen in the samples increased at lower salt concentration and at higher bromelain content. The amino nitrogen showed maximum value, 780 mg%, at 10% salt and 0.5% bromelain treatment. Total nitrogen contents increased with aging periods, especially increased rapidly in high concentrations of bromelain treated samples at early stages of aging. The higher salt concentrations in the product decreased the total microbial number and lactic acid bacterial number.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.153-153
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• 2003

우리나라와 일본에서 특유의 향미로 인해 오래 전부턴 조미식품으로 애용되었던 참기름은 최근 토코페롤과 세사몰류 항산화 성분의 인체 기능성으로 인해 유지시장에 서 더욱 증가일로에 있다. 지금까지 좋은 향미와 품질을 지닌 참기름을 얻기 위해 참깨의 roasting조건에 대한 많은 연구가 이루어져 왔으나, 가공 전처리인 이물질 제거를 위한 수세 작업 및 탈수 작업에 관한 연구는 아직까지 없었다. 따라서, 본 연구에서는 이물질을 제거하는 수세 작업을 한 후 수분의 제거 정도 즉, 참깨가 roasting 과정으로 들어가기 직전의 수분 함량이 참기름의 제조와 품질에 미치는 영향을 알아보고자 하였다. 시료 350g을 수세 후 24 hr, 48 hr, 120 hr 실온에서 송풍 건조를 시켜 참깨 자체의 수분 함량을 각각 17.14%, 11.78%, 6.08%로 조절하여 착유하였다. 수분함량이 다른 세 군 시료를 각기 24$0^{\circ}C$, 26$0^{\circ}C$, 28$0^{\circ}C$에서 20분간 roasting하여 착유된 참기름에 대해 이화학적 품질 특성을 알기 위해 seed와 oil의 색도, 산가, 과산화물가, TBA가, 점도와 굴절률을 측정하였다. 또한, sample single test(5점 척도)를 이용한 관능검사를 행하여 benny, nutty, burnt flavor 및 전체적 만족도와 향의 강도 항목을 조사한 후 상관분석을 실시하였다. roasted sesame seed와 oil에 대해 색도를 측정하고 분산 분석을 실시한 결과, 참깨의 색도 중 L＊가 R-suare=1로서 전체 자료가 모형을 잘 설명해줌을 의미하는데, 고수분 시료일수록 whiteness가 높게 나왔고(60이상), 고온일수록 미미한 감소가 나타났다. 이것은 수분함량이 시료의 건화속도에 요인자로 작용함을 말해준다. oil의 L＊도 마찬가지 경향을 보이나 고수분 시료구의 경우(40 이상), 타 시료구(20이하)에 비해 백색도가 높은 것을 볼 수 있어 볶음에 더 많은 시간을 투자해야 함을 보여주었다. 그러나 a＊와b＊는 시료구간 뚜렷한 차이는 보이지 않았다. 참기름에 대하여 화학적 품질 평가로 산가는 수분함량 시료구별로 1.204, 3.28, 1.862가 측정되었고, 과산화물가는 0.493, 0.169, 0.315가 기록되었고, TBA가 또한 13.45, 10.27, 11.73로서 시료의 수분 함량과 상관없이 초기 산패 경향은 거의 없는 것으로 나타났다. 참기름의 물리적 품질요소로서 점도는 평균 85.57 cS, 굴절률은 평균 1.471로서 시험구간 이화학적 차이는 없는 것으로 드러났다. 관능검사결과의 상관분석에서는 beany와 burnt flavor간에 -0.9975(p＜0.05)의 음상관을, nutty flavor와 전체favor간에 0.99662의 양상관(p$\leq$0.05)을 보였고, burnt와 향의 strength, 전체 favor와 nutty flavor간에도 상관성이 높았다. strength와 nutty 항목간에도 0.982의 높은 상관을 보였으나 전체 favor와 burnt 항목간에는 높은 음상관(-0.9862)을 보였다. 고수분 함량의 시료는 28$0^{\circ}C$의 고온 처리시 외에는 향미가 좋지 못한 것으로 나타났고, 수분량이 적은 실험구는 고온일수록 향과 고소함은 강해지나 수분 보유량이 적어 타 실험구에 비해 탄내가 많이 발생하였다. 향미 만족도는 중간 수분량, 26$0^{\circ}C$ 볶음 처리구가 가장 컸다. 결론적으로 수분함량을 10~12%로 조절한 시료로 26$0^{\circ}C$~28$0^{\circ}C$에서 20분 이내로 roasting할 때가 좋은 참기름을 얻을 수 있을 것으로 사료된다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.29-34
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• 2003

In development of the processed food, it is important not only to make the food delicious but to enhance its storage span and thermal stability without change in color, which greatly affects the tastes. Protopectinase (PPase) from Bacillus subtilis EK11 hydrolyses or dissolves protopectin in the middle lamella of plant tissues with the resultant separation of plant cells from each other, called enzymatic maceration. With the PPase, persimmon was enzymatically macerated to separate cells to primary cell wall without damage. Recovery rates of persimmon treated with PPase and mechanical maceration were 95% and 85%, respectively. Total and reducing sugars, crude protein and fat in the enzymatic maceration were well preserved as in the mechanical maceration. Importantly, over 50% of vitamin C, which is the most unstable component during the mechanical maceration, remained with an intact form for one day after the enzymatic treatment. When the suspensions of persimmon macerated with both treatments were stored at 4$^{\circ}C$ for 9 days, the mechanically macerated persimmon suspension was decolorized, whereas decolorization, was not found in the enzymatically macerated persimmon suspension. Moreover the mechanically macerated persimmon was greatly deteriorated after heat treatment at 10$0^{\circ}C$ for 60 min, whereas cells of the enzymatically separated persimmon suspension appeared to be stable, indicating increased thermal stability Thus, the PPase treatment of persimmon could be a better choice for preparation of highly valuable and functional processed food as well as for increase in preservation period.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.7
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• pp.881-888
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• 2007

For the use of skipjack tuna cooking drip (STC) as a source of functional seasoning, the STC was hydrolyzed with various commercial enzymes, such as Alcalase, Flavourzyme, Neutrase and Protamex, and its hydrolysate was also investigated on the food component characteristics. The hydrolysate incubated with Alcalase for 30 min (HA30) showed 56.8% for angiotensin I converting enzyme (ACE) inhibitory activity and 1.18 for antioxidative activity, which were high or similar compared to the other enzymatic hydrolysates. There were no differences in ACE inhibitory activity and antioxidative activity among HA30, two-step enzymatic hydrolysates, and ultrafilterates (molecular weight cut off, 10 kDa). The HA30 was very stable on the digestive enzymes, such as chymotrypsin, pepsin, trypsin according to the TCA (trichloroacetic acid) soluble index. The results suggested that skipjack tuna cooking drip could be used as a source for preparing functional seasoning sauce.

• Proceedings of the Korea Society for Simulation Conference
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• 1993.10a
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• pp.11-11
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• 1993

도메인에 대한 전문 지식 획득(Acquisition of expert knowlegde)은 지식 제공자인 인간 전문가에 의존한다. 도메인이 복잡해 질수록 인간 전문가로부터 관련된 모든 지식을 획득하기란 어렵다. 이런 지식 획득의 어려움을 부분 흑은 완전 자동화된 지식 획득 시스템을 통해 해결하려는 많은 연구가 있어 왔다. 그러나 지식 획득을 위한 여러 시도들은 지식 제공자의 촛점이 도메인이 아닌 표현 구조나 도구- representation environment -에 보다 치우치게 하여, 잘못된 지식을 획득하게 하거나 주요지식이 생략되는 경우를 보이기도 한다. 또한 정적인 관계(relationship)에 의해서만 지식(Static Knowledge)을 생성하므로 시간흐름에 따라변화하는 지식을 나타내기는 어렵다. 본 연구에서는 시뮬레이션을 통한 자동 지식 획득(Simulation Based automatic Knowledge Acquisition) 방법을 제시한다. 이 방법은 1) 도메인에 관한 초기 인과관계 정보를 입력 받고, 2) 입력된 정보를 일정한 프레임에 따라 구조화 시켜 경험 베이스를 구성하고 이를 탐색하여 도메인과 관련된 확장된 정보를 얻은 후, 3) 위의1),2)를 통해 얻어진 정보를 분석하여 주어지는 입력에 대해 다양한 출력을 낼 수 있는 시뮬레이션 모델을 생성한다. 이 모델은 다음 단계의 지식 생성을 위한 수단(resource)이 되며, 구간값과 같은 불확실한 정보를 포함할 수 있는 구조이다. 마지막으로 4) 생성된 모델을 시뮬레이션하여 결과로 생성된 지식을 획득한다. 위의 과정에서, 지식획득을 위한 수단인 시뮬레이션 모델이 지식 제공자의 개입 없이 자동 생성됨에 따라, 지식 제공자는 도메인 관련 지식 그 자체에 집중할 수 있으며, 생성된 모델을 시뮬레이션한 결과에 의해 지식을 생성함으로써 동적인 지식이 얻어질 수 있다. DEVS 모델에 대한 타당성 검사 방법을 고찰하고 그 문제점에 대하여 자세히 설명한다. DEVS 모델의 타당성 검사에 이용하는 SPN 모델에 대한 개념과 DEVS 모델과 행위적으로 동등한 SNP 모델로 변환을 위한 관점을 제조명하다. 동일한 관점에서 두 모델의 상태표현이 같도록 DEVS 모델이 SPN 모델로 표현됨을 보이는 변환이론을 제시하고 변환이론을 바탕으로 모델 변환과정을 제시한다. 모델 변환이론과 변환고정을 기본으로 타당성 검사를 위한 새로운 동질함수(homogeneous function)를 정의하고 이와 함께 SPN 모델의 특성을 이용하여 DEVS 모델에 대한 타당성 검사 방법을 새롭게 제안한다. 에탄올투여로 증가된 유리기 해독계 효소인 GSH-Px활성을 큰 폭으로 감소시키고 에탄올투여로 감소된 비효소적 항산화작용을 나타내는 GSH함량을 다량 증가시킴으로서 지질과산화물에 대한 방어력이 증가되어 나타난 결과로 여겨지며, 또한 혈청중의 ALT, ALP 및 LDH활성을 유의성있게 감소시키므로서 감잎 phenolic compounds가 에탄올에 의한 간세포 손상에 대한 해독 및 보호작용이 있는 것으로 사료된다.반적으로 홍삼 제조시 내공의 발생은 제조공정에서 나타나는 경우가 많으며, 내백의 경우는 홍삼으로 가공되면서 발생하는 경우가 있고, 인삼이 성장될 때 부분적인 영양상태의 불충분이나 기후 등에 따른 영향을 받을 수 있기 때문에 앞으로 이에 대한 많은 연구가 이루어져야할 것으로 판단된다.태에도 불구하고 [-wh]의미의 겹의문사는 병렬적 관계의 합성어가 아니라 내부구조를 지니지 않은 단순한 단어(minimal $X^{0}$ elements)로 가정한다. 즉, [+wh] 의미의 겹의문사는 동일한 구성요 소를 지닌 병렬적 합성어([$[W1]_{XO-}$ $[W1]_{XO}$ ]$