• Journal of the Korean Society of Marine Environment & Safety
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• v.18 no.2
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• pp.167-174
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• 2012

Transport of marine debris between countries is a potential source of diplomatic conflicts. U-i Island in Shinan County, Jeonnam Province has been reported by media as being damaged by marine debris from foreign countries. However, scientific researches on those marine debris have not been published. So, the features of foreign marine debris on Seongchon Beach in U-i Island were surveyed on Feb. 2012. The ratio of marine debris from foreign countries was 34.7% by number of items, 56.3% by weight, and 48.5% by volume in $200m^2$ transacts. Most of them, 98.9% in number, were inferred to be originated from China. The most abundant items were plastic beverage bottles and black floats. The total number of black floats was 539 within the 1,100m beach. Fifteen of them had information on manufactured locations, of which 87.6% were Liaoning Province in northern China. As domestic policy cannot prevent the inflow of the marine debris from foreign countries, countermeasures should be sought out from the international cooperation with the neighboring countries. For the black floats, recycling method should be developed as lots of the same types of black floats are drifted ashore in winter. And, as the U-i Island is a National Park with its valuable natural heritages, methods should be designed to minimize impacts on dune topography and ecology.

• Journal of Sasang Constitutional Medicine
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• v.10 no.1
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• pp.143-160
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• 1998

PURPOSE This studied the biomechanical body segment parameters of Korean adults with reference to Sasang Constitutional Medicine(SCM). We anlyzed the characteristics of Sasang constitution through Body Measurement, Immersion Method, and Reaction Board Method. SUBJECT Subjects were 72 persons. There were made 49 and Female 23. Mean age was . And There were Taeumin 30, Soyangin 17, and Soeumin 25. METHOD The items of Body Measurement were 51. Limbs were measured right side. Volume was gained with Immersion Method and Weight was calculated with the density equation for limbs from Drills and Contini. Center of Mass was gained with Reaction Board Method. RESULT 1. In Body Measurement there were the significant differences with each constitution of man's circumference. 2. In Volume there were the significant differences between Taeumin and Soeumin in mand. And the volume rate of head and neck, hand, and foot was the lowest in Taeumin, but the highest in Soeumin. 3. In center of mass Soyangin was higher than others.

• Food Science and Preservation
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• v.21 no.1
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• pp.34-39
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• 2014

The purpose of this study was to evaluate appropriate concentrations of Houttuynia cordata Thunb. powder, which has various functions, to dried wheat flour noodles. The viscosity of the composite flour and cooking quality of the noodle samples were measured, and sensory evaluations were conducted in this study. When measured by the amylograph, the composite flour had lower viscosity in the gelatinization points, maximum viscosity, and viscosity at a temperature of $95^{\circ}C$ than those of control. However, the gap between the maximum viscosity and viscosity after 15 minutes at a temperature of $95^{\circ}C$ was not great among all of the samples. While cooked noodles containing H. cordata Thunb. powder had lower weight and lower volume than those of control, the weight of two cooked noodle samples with 0.5% and 1.5% of H. cordata Thunb. powder was insignificantly different. Cooked noodles had higher concentrations of H. cordata Thunb. powder; therefore, the L value of cooked noodles decreased, while a and b color values of the noodles increased. Color, flavor, taste, and overall acceptability of the samples with H. cordata Thunb. powder were lower than those of wheat flour noodles via sensory evaluation. In the overall acceptability, however, samples with 0.5% and 1.5% of H. cordata Thunb. powder were insignificantly different from control. As a result, it was finally suggested that optimum level of the H. cordata Thunb. powder in the product was below 0.5%.

• Food Science and Preservation
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• v.19 no.2
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• pp.223-228
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• 2012

The effects of soybean powder and $chungkukjang$ powder on the quality characteristics of bread were investigated. The nutritional elements of the soybean powder, $chungkukjang$ powder and wheat flour differed remarkably. The average crude protein, ash, crude lipid, and fiber of soybean powder and $chungkukjang$ powder were approximately 3, 15, 8 and 5 times higher than those of the wheat flour, respectively. The properties of the dough to which soybean powder and $chungkukjang$ powder were added, i.e., its water absorption (%), development time (min) and stability (min) were measured with a farinograph. The water absorption, and development time of the farinogram increased, but its stability decreased when soybean powder and $chungkukjang$ powder were added to white wheat flour. As long as the mixture rate of soybean powder and $chungkukjang$ powder increased, the loaf volume of the bread declined, but the weight significantly increased. The L value decreased, but the a and b values increased in bread crumb that was made from soybean powder and $chungkukjang$ powder. The white wheat flour to which 10% soybean powder and 5% $chungkukjang$ powder were added had the highest scores in flavor, color, texture, taste, and overall acceptability in the sensory evaluation.

• The Korean Journal of Food And Nutrition
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• v.28 no.4
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• pp.571-578
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• 2015

This study was carried out to investigate the quality characteristics of bread containing sweetpotato (Ipomoea batatas (L.) Lam) leaf powder (0, 2, 3, 5, and 7% of the total flour). We found that the addition of sweetpotato leaf powder decreased the pH of the dough, whereas the total titratable acidity increased and the specific volume and baking loss of bread were decreased. However, the moisture content of the bread did not show any significant differences. The L and a values of the bread inner crumb were decreased by the addition of sweetpotato leaf powder, however, the b value was increased. The 2,2-diphenyl-1-picrylhydrazyl-radical scavenging activity, total polyphenol, lutein and ${\beta}-carotene$ contents were increased significantly by the addition of sweetpotato leaf powder. The taste, color, flavor, chewiness and overall acceptability of bread containing 2~3% sweetpotato leaf powder were better than those of the controls. We found that the sample group with 2~3% sweetpotato leaf powder is the optimum content for making bread.

• Membrane Journal
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• v.17 no.4
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• pp.287-293
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• 2007

Pervaporation separation of toluene from water were studied using hydrophobic copolyimide membranes. The copolyimide membranes were prepared from 4,4'-(hexafluoroisopropylidene)diphthalic anhydride (6FDA) and two diamines (polysiloxane diamine (SIDA)/2-(perfluorohexyl) ethyl-3,5-diaminobenzene (PFDAB)). The pervaporation properties for toluene/water were investigated in terms of mol ratio of SIDA/PFDAB in polyimide membranes. Sorption- and diffusion-related properties were measured to analyze the permeation properties in solution-diffusion theory, It was found that as the SIDA content in the membranes increased, sorption of toluene and sorption selectivity of toluene/water increased due to high affinity of siloxane moiety toward toluene. Diffusion coefficient of toluene and diffusion selectivity of toluene/water also increased with SIDA content due to high free volume of siloxane moiety. As the results, the permeation flux and pervaporation selectivity increased markedly from 0.005 $kg/m^2h$ to 049 $kg/m^2h$ and from 9 to 6380, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1606-1611
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• 2009

This study was performed to evaluate the quality characteristics of sponge cakes in which erythritol were added in order to supply less calories. The sponge cakes were prepared with erythritol as replacement for sucrose with different ratios from 0 to 50%. The specific gravities of the batter with erythritol were higher than those of plain control batter and increased by substitution ratio. The cake volumes were also decreased by the replacement of sugar to erythritol. The addition of erythritol decreased moisture contents of the products. The crude ash and crude protein contents of the cakes were decreased by the substitution ratios. In texture analysis, hardness, gumminess, and brittleness of sponge cake were increased as increasing erythritol were added, while springiness was decreased. Cohesiveness showed no significant differences among the substitution ratios. In the sensory evaluations, the cakes with erythritol revealed high overall eating quality, especially the cakes with 30% erythritol were preferred for taste, odor, texture, and overall acceptability. The results show that the ingredients in sponge cakes were the most recommendable with the substitution ratio of 30% erythritol.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1959-1963
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• 2014

The feasibility of incorporating flaxseed powder up to 8% (w/w) as a value-added food ingredient in convenient food products was investigated using pound cake as a model system. The moisture content, volume, height, and hardness of cakes decreased significantly with increasing levels of flaxseed powder (P<0.05). On the other hand, baking loss increased with higher flaxseed powder in the formulation (P<0.05). Lightness and yellowness decreased, whereas redness increased significantly (P<0.05). 1,1-Diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities increased significantly (P<0.05), and they were well correlated. The consumer acceptance test indicated that addition of 2% flaxseed powder had the most favorable effect on consumer preferences in general. Based on the overall observation, pound cakes with 2% flaxseed powder is recommended to take advantage of its functional properties without sacrificing consumer acceptability.

• Journal of the Korean Society of Marine Environment & Safety
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• v.23 no.1
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• pp.98-103
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• 2017

In this study, contributes to improving the state of this problem using cavitation by ultrasonic energy to reduce fuel costs, which take up a considerable part of ship operation costs, by making the use of on-board blended fuel oil more stable. An experiment simulating on-board blending methods was completed. Fuel (M.G.O & MF-180) was mixed at a volume ratio of 0.25:0.75 and, 0.75:0.25, and the effect of ultrasonic energy on blended fuel oil was examined after applying ultrasonic energy to blended fuel oil using an ultrasonic treatment unit. With the results, we confirmed the blending problem reported by vessels and residual carbon was reduced by up to 28.4%. In addition, based on the results for reduction of residual carbon content and dispersion stability, it was confirmed that the collapse pressure of the cavity due to the ultrasonic energy was effective to atomization of fuel particle and the temporary availability of mixed fuel containing a heavy fuel increased.

• Journal of Mushroom
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• v.3 no.4
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• pp.154-158
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• 2005

The results were as follows; 3 additives(rice bran, wheat bran and soybean bran) to the Quercus dentata sawdust were applied at 10, 20 and 30%. High yield was recorded at 20% of rice bran and wheat bran and 30% of soybean bran. Among various sawdust media, the cultivation with the Quercus dentata sawdust alone showed the most favored growth index, such as 22 days of full mycelial growth, 11 days of pinheading from spawning and 23.5g per $1,200m{\ell}$ bottle. In the size of bottles, the lowest infection ratio was 5 % at $1,200m{\ell}$ bottle. In the growth characteristics with the bottle size, Reishi at $1,600m{\ell}$ bottle showed best result when it is observed for 13~15 days in pinheading from spawing, 36~37 days in fruit bodies growing and 26.7~29.3g yield per bottle. The highest yield per area was 6.4kg at horizontal bed with 218 bottles per $3.3m^2$. The Reishi produced in $1,600m{\ell}$ bottle with horizontal cultivation had less number of fruit bodies and best yield, thus it is determined to be the most economic method.