• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.814-821
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• 2000

In order to investigate the possible use of omija extract as natural preservatives for nabak kimchi omija extract was tested for antioxidation and electron-donating ability and further more antimicrobial activites against lactic acid bacteria of nabak kimchi. The concentration of the test sample used were 0.5, 1.0, 1.5, 2.0%. Antioxidative activity measured the TBA value, when omija extract concentration % is higher the antioxidation effect were more evident with the increased omija extract concentrations, and showed a high electron donating activity more than 1.0%. As the result of isolated lactic acid bacteria from nabak kimchi the primary separation tool 117 strains, of these 4 strains which had excellent growth and a strong acid formation capability was selected the second time and Lactobacillus brevis, Lactococcus faecalis, Leuconostoc mesenteriodes, Lactobacillus palantarum were identified. After measuring the antimicrobial activity of the four lactid acid bacteris, except Lactobacillus brevis the other three bacteria showed strong antimicrobial activities. The results suggest the possible use of the omija extract as natural preservative for nabak kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.3
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• pp.35-39
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• 1987

The present study was attempted to obtain the basic data concerning a reasonable preparing method and the optimum fermentation conditions of Kochujang (Red pepper paste). To establish the standard qualify of Kochujang, changes of the chemical composition and the numbers of bacteria and feasts in Kochujang during fermentation were observed. Moisture, salts and crude ash contents of Kochujang were not changed significantly during fermentation. Titrable acidity and amino nitrogen gradually increased with the time-passed, whereas crude fat gradually decreased with the time-elapsed. And reducing sugar and total nitrogen increased until 40 days, but slightly decreased after this period. The numbers of bacteria and yeasts in the ingrients for the preparation of Kochujang were $3.9{\times}10^7/g$, $1.5{\times}10^3/g$ in red pepper powder, $7.6{\times}10^4/g$, $2.8{\times}10^2/g$ in salts. respectively, but those of sugar and malt were not more than 100/g. Microbial counts in Kochujang during fermentation increased until 40 days, but those are gradually decreased after that.

• Environmental and Resource Economics Review
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• v.25 no.4
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• pp.545-564
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• 2016

Recently as fine and ultra fine particles become major environmental issues in Korea, it is very important to develop effective solutions to air pollution. Accordingly this study aims at detecting causes of air pollution by using models and examining if diesel price increases contribute to reduction of diesel consumption and air pollution. TSP, PM10, $NO_X$, $SO_X$, CO, and VOC are included as major air pollutants. As a result, we found invert U shape curve between pollution and income for all air pollutants except CO. Consumer price index, coal power capacity, diesel consumption, frequency of yellow dust, number of natural gas buses, number of transport business, annual average temperature, number of manufacturing businesses are also influential in explaining causes of air pollution. As diesel price increases by 1%, air pollutants decline between 0.07~0.12% in the short run. Simultaneously, the additional revenue from increases in diesel prices might be transferred to support expansion of biofuel market. Also, stronger policy should be developed to mitigate the current air pollution problem.

• Korean Journal of Food Science and Technology
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• v.15 no.4
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• pp.326-332
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• 1983

Acorn wine was manufactured experimentally with koji inoculated the strain producing acorn tannin hydrolyzing enzyme in order to apply fungal tannase to food processing. Starch value of several Korean acorns was found to be 72.84 and the acorns were worthy of use as a carbohydrate food. Mixed koji was prepared by combination of rice and acorn powder at a ratio of 50to 50 and inoculation of Aspergillus oryzae producing amylase and Aspergillus sp. AN-11 producing tannase into the mixture in order to hydrolyze efficiently acorn tannin inhibiting alcohol fermentation in the medium, and then the mixed koji was used as a suitable koji to manufacture acorn wine. Acorn wine brewed with medium of the acorn powder treated with water and cooked and the mixed koji prepared was superior about two times to that brewed with medium of untreated acorn powder and general koji with respect to the rate of alcohol production and sugar fermentation during the 1st and 2nd brewing.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.590-594
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• 1989

To determine the change of residual chlorpyrifos during Kimchi fermentation, the Kimchi was prepared and fermented at $4^{\circ}C$ for 4 weeks according to the conventional method. As a model experiment, chinese cabbages which were soaked in the chlorpyrifos solution were used for Kimchi preparation. It was found that the concentration of residual chlorpyrifos which was 0.161 ppm in raw cabbages decreased to 0.0938 ppm by 4 times of washing and further decreased to 0.0099ppm during fermentation of Kimchi for 4 weeks. In the model system, the residual chlorpyrifos decreased by the first order reaction as the fermentation of Kimchi proceeded . It's half life is approximately 1.8 weeks.

• Applied Biological Chemistry
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• v.34 no.3
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• pp.235-241
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• 1991

Several spices in the range of $1{\sim}3%\;(w/w)$ were added during Kimchi preparation in order to investigate their effects on the chemical changes and fermentation rate. The results showed that addition of red pepper powder by 2% slightly increased the fermentation rate reaching max. value after 36 hours, while 3% addition gradually increased its rate without max. point. Generally higher reducing sugar and acidity were measured for red pepper added Kimchi. The fermentation rate and its max. point were significantly increased as more garlic added and the max. value of ascorbic acid produced was also increased. Little effects were found for Welsh onion and ginger on Kimchi fermentation.

• Korean Journal of Food Science and Technology
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• v.4 no.3
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• pp.182-186
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• 1972

The possibility of substituting corn or barley for the wheat, one of the raw materials for soy sauce, was studied by measuring the amylase and proteolytic activities of koji. Also optimum conditions of koji making were determined. It was found that substitution of up to 60% of wheat content (of the total bean and wheat content) with corn, yielded good quality of soy sauce. It is also found that barley can substitute 70% of wheat content (35% of the total content).

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.741-746
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• 1996

Antibacterial activities of the bamboo(Pseudosasa japonin Makino) leaves extract on lactic acid bacteria related to Dongchimi fermentation were investigated. The bamboo leaves were extracted with 70% ethanol, fractionated it with 4 solvents which have a different polarity. Total viable count was very similar to those obtained by lactic acid bacteria during fermentation of Dongchimi. Its maximum counts were (equation omitted) 10$^{7}$ CFU/m1 at 8 days of fermention. Lactic acid bacteria isolated during Dongchimi fermentation were identified as Leuconostoc species(BK-2, BK-07, BK-22), Lactobaillus species (BK-05, BK-08) and Streptococcus species(BK-15) 70% ethanol extract of the bamboo leaves showed antibacterial activity against strain BK-02, BK-07, BK-lS and BK-22. Especially, strain BK-22 was more effective to the extracted substance. Among the each fractions, 70% ethanol and diethyl ether had the strongest antibacterial activity against strain BK-22 and BK-07, respectively. The two fractions also showed similar activities against all of the test strains.

• Journal of Adhesion and Interface
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• v.16 no.4
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• pp.152-155
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• 2015

Platinum (Pt) is an easily moldable, anti-corrosive and also good catalyst in a variety of chemical reactions. Platinum can be used in many fields, however, however, the low wettability of platinum substrate in many platinum-based devices has been made a problem when they contact with liquid state environment. In this study, we report a simple and effective self-assembled monolayer coating method which provides tremendously increased wettability on platinum substrate device by using Sodium 3-mercapto-1-propanesulfonic acid solution. After surface modifications, water contact angle of the surfaces displayed less than $10^{\circ}$, representing that surfaces are successfully coated to be super-hydrophilic surface by simple dip coating method.

• Journal of the Korean Vacuum Society
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• v.21 no.1
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• pp.6-11
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• 2012

In order to understand a process of contaminants removal on surface of Cu seed layer (Cu seed/Ti/Si) by sputter deposition, we investigated the changed morphology and states of Cu seed surface after pretreatment in alkali degreasing Metex TS-40A solution according to dipping time. After TS-40A pretreatment, the surface morphology with clearer grains was observed by Field emission scanning electron microscope and the changed surface chemical states and impurities on surface of samples were checked by X-ray photoelectron spectroscopy. Dipping time in TS-40A solution had very little effect on surface of Cu seed layer. After pretreatment, much carbons and little oxygens on surface of Cu seed were eliminated and the decrease of peaks corresponded to O=C and $Cu(OH)_2$ was estimated. However, Si content (=silicate) was detected on sample surface. We think that the silicate impurity forms on Cu seed by chemical reaction of TS-40A solution included silicate component. By pretreatment of alkali degreasing Metex TS-40A solution, it showed an excellent effect in removal of O=C and $Cu(OH)_2$ on Cu seed layer, but the silicate was formed on surface of Cu seed. Therefore, another cleaning process such as acid cleaning is required for removal of this silicate in use of this alkali degreasing.