• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.9
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• pp.1253-1257
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• 2009

The effects of seven commercial gums (xanthan gum, guar gum, pectin, gum arabic, gellan, locust bean gum, and sodium alginate) at different concentrations (0, 0.3, and 0.6%) on flow properties of sweet potato starch (SPS) pastes were investigated. Flow behavior characteristics were adequately described by power law flow model, and yield stress was also measured by vane method. SPS-gum mixtures (5% w/w) at $25^{\circ}C$ were found to have high shear-thinning flow behavior with yield stress, and their consistency index (K) and apparent viscosity ($\eta_{a,100}$) increased with elevated gum concentration, except for pectin and sodium alginate. Vane yield stress ($\sigma_o$) value of SPS-pectin mixture was lower when compared to other mixtures while that of SPS-gellan mixture was much higher. Most of the gums, except for pectin, gum arabic, and sodium alginate, showed a synergistic effect on the elastic properties of SPS-gum mixtures. In general, the flow properties of SPS-gum mixtures appeared to be strongly influenced by the addition of gum, and dependent on the type and concentration of gum.

• Journal of The Korean Society of Grassland and Forage Science
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• v.37 no.1
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• pp.44-49
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• 2017

This experiment was carried out to study the effect of rice black-streaked dwarf virus(RBSDV) infection rate on forage productivity of corn varieties in Cheonan of chungcheongnamdo from 2006 to 2008. Forage corn varieties of 10 were cultivated with first cropping(seeding in the last ten days of April) and second cropping(seeding in the last ten days of May) system in field and tested the infection rates of RBSDV and productivity of forage. The Infection rate of RBSDV was significant difference between corn varieties in middle district of Korea. Resistant corn varieties for RBSDV were 'Kwanganok', 'P3156', 'Kwangpeyongok' and 'P3394' but susceptible varieties were 'Suwon19', 'DK697', 'GW6959' and NC+7117. Dry matter(DM) yield of forage corn according with infection rates of RBSDV in field was significant difference between varieties(p<0.05). DM yield of susceptible varieties, 'Suwon 19', 'DK697' and 'GW6959' was lower about 20% than that of resistant varieties, 'Kwangpeyongok' and 'P3156'. For increasing the productivity of forage corn, recommend of resistant varieties for RBSDV and control of seeding time are very important in middle district of Korea.

• Korean Journal of Food Science and Technology
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• v.46 no.5
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• pp.593-600
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• 2014

Normal rice starch (NRS) possesses high gelling and retrogradation tendencies, with poor freeze-thaw stability. This study investigated the effects of partial replacement of waxy rice starch (WRS) with gums on the pasting and viscoelastic properties as well as the freeze-thaw stability of the WRS paste. Xanthan gum (XAT), locust bean gum (LBG), and their mixtures were individually mixed with WRS at a ratio of 1:19 (w/w). WRS-gum mixtures were pasted using a rapid visco-analyzer at 5% total solid content, and analyzed with respect to the pasting and viscoelastic characteristics, and freeze-thaw stability. Pasting properties of WRS were retarded in pasting temperature and enhanced in pasting viscosity (although peak viscosity was varied) by partial replacement with gum and gum mixtures. Storage moduli of WRS-XAT:LBG pastes became similar to those of NRS paste with increasing angular frequency from 1 to 10 rad/s. Finally, WRS-XAT and WRS-XAT:LBG possessed more enhanced freeze-thaw stability than NRS.

• Food Engineering Progress
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• v.13 no.4
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• pp.320-325
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• 2009

The effects of adding additives such as vital gluten, gum, emulsifier, and enzyme to rice flour on baking quality were examined. The effects of different gums on the pasting and dough properties of rice flour containing vital gluten were studied using a Rapid Visco Analyzer (RVA) and a Brabender farinograph. The RVA peak, breakdown, and final viscosities decreased with the addition of gums, while setback viscosity increased. The farinogram showed that rice flour supplemented with gums such as tara gum, guar gum, and locust bean gum (LBG) increased water absorption and dough stability, yielding strengthened dough similar to wheat flour dough. The addition of guar or tara gum/sodium stearoyl lactylate (SSL)/fungal $\alpha$-amylase (AMYL) or glucose oxidase (GO) blend improved the volume and reduced the crumb firmness of rice bread prepared from rice flour containing 14% vital gluten. Therefore, the combined addition of gum, emulsifier and enzyme into rice flour significantly improved the rice bread quality, allowing the decrease of the vital gluten level in rice bread formula.

• Proceedings of the Korea Water Resources Association Conference
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• 2021.06a
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• pp.429-429
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• 2021

2019년 발생한 인천광역시 붉은 수돗물 사태로 급수구역에 포함된 26만 1천 세대, 63만 5천 명이 직·간접적인 피해를 입은 바 있다. 경제적 피해액으로 추정할 경우 최소 1,280억 원 이상으로 보고된 바 있으며, 이와 같은 상수관망의 수질사고 확산은 장기간 동안 시민의 건강과 생활환경 수준을 저하시킨다. 따라서 상수도시스템의 수질사고확산 모델링 및 방지기술을 통한 수질안전성의 재확인이 필요하며, 이것은 상수도시스템의 지속가능성을 높여 국민이 체감하는 물 환경 수준 제고에 기여가 가능하다. 관망 내 수질해석을 직접적으로 수행하는 모델은 국외적으로 다양하게 개발(PODDS, EPANET-MSX, EPANET2.2 등)된 바 있으나 검·보정을 위한 수질측정 자료 부족 등으로 적용이 제한적이라는 한계가 현재에도 존재한다. 이를 보완하기 위해 수질자료에 비해 그 양이 많고 획득방법이 상대적으로 수월한 수리학적 계측자료 및 해석결과를 활용한 관로 내 체류시간 등을 활용한 연구가 수행된 바 있다. 그러나 이와 같은 수리학적 해석 결과를 활용하는 경우에도 계측자료를 기반으로 한 수리학적 검·보정은 필수적이라 할 수 있다. 본 연구에서는 관로 내 체류시간에 직접적인 영향을 미치는 유량 및 유속자료를 중심으로 수리학적 관망해석의 결과를 최적 검·보정하는 방법론을 제안하였다. 기존 상수관망 수리해석의 검·보정은 일부 지점에서 수압을 측정하고, 수리해석 결과로 도출되는 해당 지점의 수압이 실측된 결과와 유사하도록 관로의 유속계수를 적절히 보정하는 형태로 진행되었다. 그러나 본 연구에서는 관로유량과 유속자료의 목적함수 내 가중치를 수압자료보다 크게 설정하여 체류시간 중심의 검·보정이 수행될 수 있도록 하였으며, 검·보정 대상인자 역시 대수용가의 수요량, 수요패턴, 그리고 관로유속계수로 확장된 모형을 구축하였다. 최적화 기법으로는 메타휴리스틱 기법중 하나인 화음탐색법을 활용하였다. EPANET 2.2 Toolkit과 Visual Basic .Net을 연계하여 프로그래밍하였으며, 개발된 모형을 실제 지방상수도 시스템에 적용하여 분석하였다.

• The Science & Technology
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• v.31 no.2 s.345
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• pp.11-11
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• 1998

프랑스 남부 해변가엔 하얀 모래, 그리고 하와이 해변가엔 검은 모래와 초록 모래가 지구촌의 피서객을 유혹하고 있다. 이처럼 신비스런 모래들은 어떻게 태어났는가. 하얀 모래는 태고 때부터 이어온 석회질 껍질로 된 해양생물의 유산물이며 검은 모래나 초록 모래는 화산에서 나온 용암이 오랜 세월의 풍화작용을 통해 생성된 것이다.

• Journal of Food Hygiene and Safety
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• v.38 no.6
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• pp.483-488
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• 2023

The status of residual pesticides was investigated in four pepper seed oil samples and 36 pepper-flavored oil samples oil distributed on the market from August to December 2022. A total of 179 pesticides were monitored in 40 samples, and 14 pesticides were detected in 39 of the samples, with a detection range of 0.01-2.16 mg/kg. In chili seed oil, 10 pesticides were detected 27 times with a range of 0.11-2.16 mg/kg, and in pepper-flavored oil, 9 pesticides were detected 94 times with a range of 0.01-0.80 mg/kg. The most frequently detected pesticides were tebuconazole, ethion, and difenoconazole, with ethion being detected in large concentrations in products using Chinese raw materials. Ethion, an unregistered pesticide in the Republic of Korea, has not been detected in the Gyeonggi-do area in the past 10 years. It is thought that the detection of ethion can be utilized as an indicator of products made in China. Peppers are a representative agricultural product for which many pesticides are used, and if the pesticides transferred to pepper seeds are not removed, the probability of detecting various types of pesticides in pepper seed oil is very high. Therefore, continuous research is needed to ensure the safety of pepper seed oil.

• Proceedings of the KSRS Conference
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• 2006.03a
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• pp.157-160
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• 2006

2006년 발사 예정인 아리랑 위성 2호 검보정 작업 수행에 필요한 준비는 모두 완료되었고, 이를 근거로 아리랑 위성 2호 발사 후 검보정 작업 수행 계획 작성을 마무리하는 중이다. 아리랑 위성 2호가 발사되면, 아리랑 위성 2호 위성체 및 MSC에 대한 점검, 기본 검보정 작업, MSC 영상자료 품질 향상을 위한 검보정 작업 등의 초기 운영 작업들이 순차적으로 수행될 계획이며, 이 모든 작업이 수행된 이후에 일반 사용자에게 아리랑 위성 MSC 영상자료를 배포하게 된다.

• Korean Journal of Clinical Laboratory Science
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• v.49 no.4
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• pp.477-488
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• 2017

This study presents a discussion on the biomedical laboratory science (formally clinical laboratory science or medical laboratory science) with the identity of biomedical laboratory science, as well as the academic classification system for systematic approach. The field of biomedical laboratory science is not registered in the academic research area classification system of the National Research Foundation of Korea. Since the inception of the first department of biomedical laboratory science in 1963, about 52 departments were since established. Despite the scientific identity, biomedical laboratory science have not been acknowledged professionally in most institutions. Observing the academic research area classification, the physical therapy, occupational therapy, and dental hygiene science are systematically classified and approved the identities by the authorities. This study is freshly academic area classification system of the biomedical laboratory science. The contents of this study are summarized as follows. The medical laboratory technologist's discipline is considered within the medical and science category, clinical pathology in class, and biomedical laboratory science in division. Sections of biomedical laboratory science include hematology, transfusionology, immunology, biochemistry, microbiology, parasitology, science, molecular biology, histology, cytology, cardiopulmonary physiology, and neurophysiology.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.942-949
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• 2005

To improve the textural properties and stabilize the structure and gel matrix of non-waxy rice starch gels, non-waxy rice starch/gum mixture gels were prepared from various food gums, gum arabic, guar, algin, deacyl gellan, xanthan and gellan gums. The morphological and textural properties and freeze-thaw stability of their gels were compared. Rice starch/gum mixture gels with various gums formed a more homogeneous gel matrix with smaller particle size than rice starch gel without Em, but the trends differed depending on the gum types. The textural properties of rice starch/gum mixture gels were changed with the gum types. The shape of the rice starch/gum mixture gel matrix was desirable when mixed with gellan and algin. The textural properties of gels hardened in the rice starch/algin mixture gel and softened in the rice starch/algin mixture gel. The rice starch gels showed V-type crystallinity by x-ray diffractometer, but the peak at $2\theta$ = $20^{o}$ was decreased with increasing gum addition. The freeze-thaw stability increased with increasing gum addition. Gellan and algin were especially effective.