• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.199-205
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• 2004

The quality characteristics of traditional Korean Takju fermented with discolored, broken, and milled rice were evaluated. Initial pH of medium and culure temperature for the alcohol fermentation were 4.2 and 26$^{\circ}C$, respectively. After 5 days of cultivation, final pH and temperature were 4.0 and 23.5$^{\circ}C$. The alcohol contents in fermentation of discolored and broken rice was about 18.0％ and that of milled rice was 18.7％. The content of succinic acid was highest in organic acid components of products fermented three materials respectively. The major volatiles were 3-methyl-1-butanol, 2-methyl-1-propanol, n-propanol and ethyl acetate. In free amino acid composition of mashes, alanine retained more than 1000 mg％. Free sugars contained in mashes such as glucose, fructose, sucrose, maltose were also analysed by HPLC. Results of sensory evaluation in taste, aroma, color were showed good score above 4.3.

• Journal of the Korea Convergence Society
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• v.8 no.8
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• pp.197-202
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• 2017

Three-dimensional melanin granules of mummy's hair analyzed using high voltage electron microscopy at 1250kV. The melanin granules in the cortex of mummy's hair located in close proximity to the outer of cortex in the adjacent place of the cuticles. A lot of melanin granule performed in this area. It is a distinguished difference from modern human. While it rotated up to 60 degree counter-clockwise and taken a photo per one degree using high voltage electron microscopy. The melanin granule displayed with long elliptical and variable at the size. The size of granule is measured from $0.3{\sim}0.6{\mu}m$ in minimum diameter and $0.5{\sim}1{\mu}m$ in maximum diameter. Conclusionally, high voltage electron microscope has higher resolution and penetration power than conventional transmission electron microscope that could be load biological thick specimen.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.34 no.4
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• pp.1095-1104
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• 2014

This paper presents the results of experimental work on both strength characteristics and durability of concrete or mortar having 50% ground granulate blastfurnace slag(GBS) with different fineness levels (4,450, 6,000 and $8,000cm^2/g$). Compressive and split tensile strength test results indicated that the concrete with a higher fineness level of GBS exhibited a better strength development due to the acceleration of latent hydraulic property at the later curing stage compared with ordinary portland cement concrete. Meanwhile, it was found that a higher fineness level of GBS showed some negative effects on the resistance against freezing-thawing action. However, incorporation of GBS to concrete, irrespective of fineness levels, significantly enhanced the chloride ions penetration resistance. The resistance against sulfate attack of mortar with GBS was greatly dependent on the attacking sources from sulfate environments.

• Korean Journal of Ichthyology
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• v.12 no.4
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• pp.223-229
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• 2000

Phylogenetic relationships between 8 species Korean loaches (Cobitidae) were investigated by comparing mitochondrial cytochrome b gene sequences. However our results are in accordance with finding observed using other morphological studies, new interesting interspecific variation in Korean loaches were found. Orthrias and Lefua appeared to be paraphyletic in Cobitidae observed. Their sequence divergence value was agreed with interfamilic sequence divergences between Cobitidae and Cyprinidae ranged from 0.184 to 0.272. Otherwise, the present results support that two species of Iksookimia and Cobitis melanoleuca were early diverged respectively. And another remarkable result was sequence divergence between Misgurnus anguillicaudatus from China and M. anguillicaudatus from Yongdok, Korea. That was 0.099, which was interspecific value. Also the phylogenetic location of some Iksookimia species was suggested as the cobitid intergeneric hybrid origin.

• Korean journal of food and cookery science
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• v.20 no.4
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• pp.380-386
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• 2004

This study was carried out to investigate the quality characteristics of Jeung-Pyun with respect to the addition ratio of pigmented rice and fermentation method. As the mont of pigmented rice was increased, the moisture content of the products added with yeast tended to increase more than those made in the traditional way. Regardless of fermentation method, L value and b value of Jeung-Pyun without pigmented rice were higher than those of Jeung-Pyun with pigmented rice, for which the values were significantly low. The samples with 5% or 10% pigmented rice had a high degree of expansion. The other samples showed no visible difference. The hardness, cohesiveness, springiness and chewiness tended to decrease. On the other hand, the adhesiveness was increased. In both fermentation methods, as the amount of pigmented rice was increased, the gelatinization degree was raised. In sensory evaluation, the characteristics of Jeung-Pyun with 30% pigmented rice were very poor, except for the characteristics on pore uniformity. The other samples and both fermentation methods were hardly different.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.40 no.5
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• pp.385-394
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• 2012

A computer program that can estimate static, dynamic stability and control derivatives using a subsonic-supersonic panel method is developed. The panel method uses subsonic-supersonic source and elementary horse shoe vortex distributions, and their strengths are determined by solving the boundary condition approximated with a thin body assumption. In addition, quasi-steady analysis on the body fixed coordinate system allows the estimation of damping coefficients of aircraft 3 axes. The code is validated by comparing the neutral point, roll and pitch damping of delta wings with published analysis results. Finally, the static, dynamic stability and control derivatives of F-18 are compared with experimental data as well as other numerical results to show the accuracy and the usefulness of the code.

• Food Science of Animal Resources
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• v.31 no.2
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• pp.232-240
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• 2011

The effects of adding fish surimi to Appenzeller cheese on quality characteristics during ripening were investigated. Cheese samples were prepared with 1.0% surimi. Changes in chemical composition, lactic acid bacterial population, pH, non-casein nitrogen, non-protein nitrogen, water-soluble nitrogen, a consumer sensory evaluation test, chromaticity, texture, and proteolysis were monitored during ripening. The electrophoretic patterns of cheese proteins and the functional components originating from the surimi were investigated. Adding surimi did not affect the appearance or consumer sensory characteristics of the cheeses. Significantly higher amounts of crude fat and moisture were observed in the cheese supplemented with surimi than in cheese without added surimi.

• 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.158.1-158
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• 2003

손바닥 선인장 (Opuntia ficus-indica)은 백년초라고도 불리어지는 다년생 식물로 멕시코가 그 원산지이며, 우리나라에는 약 200년 전에 들어와 제주도 월령마을과 마라도 남쪽해변 산지에 자연상태로 착생되어 제주도 지방 기념물 제 35호로 지정되어 있다. 현재는 북제주군의 월평리를 중심으로 노지에서 재배되고 있으며, 열매는 서양배 모양을 하고 점질물과 함께 다량의 적색계 색소를 함유하고 있다. 열매는 공복에 갈아 마시면 변비치료, 이뇨효과, 장운동 활성화 및 식욕증진에 효과가 있으며, 당뇨, 고혈압, 천식에도 효능이 있다고 하여 민간요법으로 사용되어 왔다. 또한 라디칼 소거, tyrosinase 활성 억제, 항알레르기 활성, 항산화 및 항균활성, 스트레스 항위궤양 효과 등 다양한 기능성이 보고되고 있다. 색소성분은 함질소 anthocyanin의 일종인 betalaines로 적색의 betacyanines과 황색의 betaxanthines 로 구성되어 있으며 75~95%가 betacyanines에 속하는 것으로 알려져 있다. 지금까지 손바닥 선인장에 관한 연구로는 색소의 안정성, 품종별 아미노산 조성, 성분 특성, 추출물을 첨가한 면류의 품질 특성 등으로 상당히 단편적인 연구에 그치고 있다. 본 연구는 최근 식생활의 서구화로 쌀 위주의 식생활에 많은 변화를 가져와 쌀 소비량은 해마다 줄어들고 있는 반면 기능성을 가미한 쌀의 소비가 늘고 있음을 감안하여, 손바닥 선인장 물추출물로 코팅한 유색미의 취반특성을 조사하였다. 그 결과 유색미는 자청색을 띠었으나 그 취반은 연한 황색을 띠었다. 손바닥 선장의 유리아미노산은 $\alpha$-aminoadipic acid가 83.22 mg%, tyrosine이 75.61 mg%로 주 아미노산을 이루었다. 유색미 취반에는 백미 취반에는 검출되지 않는 $\alpha$-aminoadipic acid가 1.66 mg% 함유되었으며, 백미 취반에 비하여 arginine과 leucine은 2배, histidine과 Iysine은 각각 2.3배 및 4.2배, tyrosine은 3.4배가 함유되었다. 손바닥 선인장의 주요 무기질은 Ca, K및 Mg으로 전체 무기질 함량의 약 95%를 차지하였으며 이들 무기질의 함량은 유색미 취반이 백미취반에 비하여 10~45%가 높았다. 밥알의 견고성, 점착성 및 깨짐성은 유색미 취반에서 낮았으나 응집성은 높았다. 단맛은 유색미 취반과 백미 취반 간의 뚜렷한 차이가 없었으나 구수한 맛과 쫄깃한 맛은 유색미 취반에서 높았다. 취반의 종합적인 기호도 및 색상에 대한 기호도는 유의적인 차이가 없었다.

• KDI Journal of Economic Policy
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• v.34 no.3
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• pp.67-94
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• 2012

Despite continuous efforts of the government, youth joblessness in Korea has remained as a top policy priority. At this end, the study focuses on the causes of youth labor market problems and tries to seek for policy directions. While the previous research attempted to explain youth joblessness based on the labor demand and supply, this study follows a job search model which emphasizes a job matching process. A theoretical model and empirical results predict that a mean duration of unemployment could decrease if an implicit income of unemployment declines or a rate of job offer rises. From policy point of view, it is advisable to raise incentives for labor demand and to strengthen employment services because a policy to lower an implicit income of unemployment may not secure policy target efficiency.

• Journal of Korean Ophthalmic Optics Society
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• v.16 no.3
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• pp.313-317
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• 2011

Purpose: This study was to assess prevalence of refractive errors and uncorrected refractive errors in elementary school children in Mokpo and uncorrected refractive errors were to be used as the basic data. Methods: Vision tests were conducted on 400 subjects of 1st~6th grades at 3 elementary schools in Mokpo city, and subjective, objective refraction test were also performed to survey uncorrected refractive errors. Results: The prevalence of myopia was 256, 64% of total subjects, Hyperopia was 21, 5.3%, astigmatism was 19, 4.8%. The prevalence of uncorrected refractive errors were increased as higher grade and more oculus dexter higher than oculus sinister. Conclusions: Vision impairment which need an accurate vision correction for elementary school students requires the regular examination and actively correction in order to protect the elementary school students for basic welfare.