• Journal of the Korean Professional Engineers Association
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• v.29 no.2
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• pp.80-90
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• 1996

This research aimed at investigating the changes of volatile basic nitrogen, amino nitrogen and lipids during the fermentation of 6 month Anchovy cured under room temperature with various treatments(20, 30 and 40% salted) and examing the optimum condition of Anchovy sauce. The results are summerized as the V.B.N which increased with the curing period of anchovy from 14 mg% to 90～107mg% in 180 days curing at 20% salt level. Amino nitrogen in minced anchovy was higher than in whole anchovy during fermentation and the content of Extractive Nitrogen in the curing anchovy containing 20% of salt, kept the highest amount in 60 curing days. As a rule, minced anchovy showed more rapidly increased than whole anchovy. The lipid in curing anchovy containing 20% and 30% of salt has already been oxidized in 30 days while the lipid of anchovy cured with 40% salt prolonged the initial stage to 45 days. During fermentation, peroxide value and acid value showed constant increasing, while thiobarbituric acid began to decrease after 120 days curing. Among the non-polar lipids, linolenic acid, linoleic acid and erucic acid was decomposed by 24.5%, 22.2%, and 20.0%, respectively. It was noticed that the decomposition of polar lipid was retarded by higher salt content.

• Korean Journal of Environment and Ecology
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• v.14 no.2
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• pp.111-118
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• 2000

본연구는 울릉도의 성인봉과 태하령 지역의 산림 식생을 대상으로 199년 7-8월에 식생조사와 토양조사에 의한 너도밤나무 군락의 임분구조 및 DCCA ordination을 이용하여 분석한 결과는 다음과 같다. 1. 울릉도 산림의 중요치를 각 군락별로 살펴보면 너도밤나무-섬조릿대 군락에서 중요치가 높은 종은 너도밤나무, 우산고로쇠, 마가목, 섬단풍, 섬벚나무 등의 순으로 너도 밤나무-일색고사리 군락은 우산고로쇠 너도밤나무, 마가목 층층나무, 등수국 등의 순으로 나타났다 그리고 너도밤나무-큰두루미꽃 군락에서 중요치가 높은 종은 너도밤나무 우산고로쇠 등수국 마가목 음나무등의 순으로 솔송나무-섬잣나무 군락은 섬잣나무, 너도밤나무, 솔송나무, 회솔나무, 섬피나무 등의 순으로 나타났다. 2. DCCA ordination에 의하면 산림군락과 환경요인과의 상관관계는 다음과 같다 너도밤나무-섬조릿대 군락은 해발고가 높고 네 군락 중 토양수분이나 전절소 유기물 등이 많은 지역에 분포하고 있었다. 너도밤나무-일색고사리 군락은 해발고가 다른 군집보다 높고 토양수분이나 전질소, 유기물 등이 많아 너도밤나무-섬조릿대 군락과 매우 유사한 입지환경을 가진 지역이나 토성 중 clay 가 많이 함유된 지역에 분포하고 있었다. 너도밤나무-큰두루미꽃 군락은 해발고가 네 군락 중 중간지역에 분포하고 있으며 토양수분이나 유기물, 전질소 등도 중간인 지역에 분포하고 있었다. 솔송나무-섬잣나무 군락은 해발고가 낮고 토양수분이나 전질소, 유기물이 적고 sand가 많이 함유된 토양에 분포하고 있었다. 3. 울릉도 산림군락으 Shannon의 종다양도 지수는 0.5455~0.8801으로 비교적 낮은 수치를 나타내고 있다. 또한 너도밤나무 군락에서 분포하고 있는 주요 종의 조서열 중요치 곡선을 보면 전체의 기울기가 완만하여 너도밤나무 군락은 안정적이라 할 수 있다.단 생산성 향상을 위한 세포의 고농도 배양에는 조사한 여러 배양 시스템 중에 가장 효율적인 시스템임올 알 수 있었다 하지만 이 시스템 에서 포도당을 낮은 level로 유지할 수 있었으나, 초산의 과도한 축적으로 항체 생산성의 향상은 예상에 비해 크지 않았다. 81%), C18 0(12.38%), C18: 1(25.93%), C22:6(9.95%)이며 결합지방질(結合脂肪質)은 C14 : 0(11.60%), C16 : 0(18.94%), C16: 1(10.42%). C18 : 1(10.89%), C22 : 6(23.44%)이었다. 총필수지방산(總必須脂肪酸) 함량(含量)은 극성지방질(極成脂肪質)$(20.14{\sim}31.12%)$이 비극성지방질(非極成脂肪質)$(6.97{\sim}11.13%)$보다 훨씬 높았고, 결합지방질(結合脂肪質)이 유리지방질(遊離脂肪質)보다 높았으며 부위별(部位別)로는 피부(皮部)$(15.18{\sim}15.41%)$가 육질부(肉質部)$(6.97{\sim}11.13%)$보다 높았다. 또${\omega}3$고도부포화지방산(高度不飽和脂肪酸) 함량(含量)은 육질부(肉質部)$(15.15{\sim}28.32%)$가 피부(皮部)$(6.77{\sim}18.18%)$나 내장부(內臟部)$(8.35{\sim}9.74%)$보다 높았으며, 육질부(肉質部)에서는 극성지방질(極成脂肪質)$(26.28{\sim}34.18%)$이 비극성지방질(非極成脂肪質)$(15.15{\sim}28.32%)$보다 높았다.veral world-wide prediction models. Based on the analysis, we can easilty know

• The Journal of the Korea Contents Association
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• v.20 no.11
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• pp.368-377
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• 2020

In this paper, the transmission and the phases of the memories in the novels dealing with Vietnam War have been studied. As a research method, Aleida Assmann's memory theory which plays a role in culturoloy theory is utilized. This study shows firstly that the others' voices excluded from the official memories of Vietnam War have emerged. Vietnam War novels released after 1990s actively reflecting the others' voices transmitted fresh the cultural memories. As the stories of civilian massacre, defoliant victims, and children of mixed bloods, Lai Daihan excluded from the official memories have emerged as a main them in the Vietnam War novels, they have become resistant memories. Existence and Formality, a Vietnam War novel by Bang Hyeonsuk brings up how to remember Vietnam War. His another novel, Time to Eat Lobster shows that without the fundamental retrospect and introspection of Vietnam War, Korea can't help but have the identity of America. Secondly, this paper shows that the tragedy of Vietnam War remains as a trauma that human bodies remember. White War by Ahn Jeonghyo shows that the memory moves back to the past in the process of struggle. In the novel, Slow Bullet by Lee Daehwan the phases of demage from defoliants lead to the family's tragedy. The Red Ao Dai by O Hyeonmi shows how a Korean-Vietnamese overcomes negation of his father and win his identity. In A Sad Song in Saigon shows that a mixed blood, Sairang who suffered from the confusion of his identity and his story fell down to a romance novel because of the weakness of narrative.

• Journal of the Korean Applied Science and Technology
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• v.33 no.3
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• pp.549-559
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• 2016

Korean Black body fowl (Gallus gallus domesticus; Ogae) designated as a natural monument (registration number 265) has been known as a superb traditional Korean medicine. In this study, The production of peptide from the Viscera Waste of Yeonsan Ogae was optimized using commercial protease (bromelain) by response surface methodology under high pressure process. The range of processes was pressure (30 to 100 MPa), reaction time (1 to 5 h), and substrate concentration (10 to 30%, w/v). After reaction, the degree of hydrolysis, distribution of amino acids, and molecular weight of peptides were investigated. As a results, the optimization conditions were pressure 90 MPa, reaction time 3 to 4 h, and the amount of viscera meat 20% (w/v), respectively. The molecular weight of protein hydrolysates was distributed 400 to 1,000 Da. Accordingly we presumed that most products were peptides. Of those peptides, nonpolar or hydrophobic, polar but uncharged, positively charged, and negatively charged amino acids were 42.03, 26.0, 13.3, and 18.6%, respectively. Because higher amount of hydrophobic amino acids, we expected that those products would be able to utilize as the functional food ingredients.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.21 no.5
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• pp.187-192
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• 2011

Tilt angle of r-plane wafer is a one of the important factors related with the quality of the GaN epi, so the fine control of the tilt angle is important for the growing of high quality non-polar a-GaN epi. We prepared the R-plane sapphire wafers with slight tilt angles for nonpolar a-plane GaN. The target tilt angles of ${\alpha}$ and ${\beta}$ were 0, -0.1, -0.15, -0.2, -0.4, $-0.6^{\circ}$ and -0.1, 0, $0.1^{\circ}$, respectively. The tilt angles of sliced R-plane sapphire wafers were measured by x-ray and the statistical evaluation of reliability of tilt angles of wafers were performed. The tolerance of the tilt angle was ${\pm}0.03^{\circ}$. R-plane sapphire wafers have relatively large distributions of BOW and TTV data than c-plane sapphire wafers due to the large anisotropy of R-plane. As the tilt angle ${\alpha}$ was increased from -0.1 to $-0.6^{\circ}$, the step widths and heights were decreased from 156 nm to 26 nm and 0.4 nm to 0.2 nm, respectively. The growth and qualities of GaN epi seems to be largely affected by the change of step structure of R-plane sapphire wafers with tilt angle.

• Journal of Food Hygiene and Safety
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• v.16 no.4
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• pp.333-341
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• 2001

The actual overall migration data obtained from plastic food packaging materials into food simulants under high temperature testing conditions as described in the regulations of European Union, USA, and Korea or Japan were compared. Overall migration values(OMVs) with non-fatty food simulants under high temperature conditions were observed to be generally below 2.5 mg/dm$^2$ except polyamides(CPA and PA 6,6) which were tested at 121$^{\circ}C$ for 2 hrs. As for the fatty food simulants, the OMVs with soybean oil were higher than other simulants. Among the films tested, PVC wrap showed higher OMVs ranging between 23.9 and 54.6 mg/dm$^2$than others. The OMVs were measured at higher level with the elevation of contact temperature and the extension of contact time, and in fatty food simulants rather than in non-fatty simulants. Under similar testing temperature and time conditions. the OMVs tended to be increased in polar films like PA with polar simulants, and contrarily in non-polar films like PO with non-polar simulants. It is noteworthy that a discrepancy with regard to the result of OMVs was observed for some films as a result of different migration testing methods and conditions of each country areas.

• Elastomers and Composites
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• v.36 no.1
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• pp.44-51
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• 2001

To see the effect of chemical surface modification, the carbon black surfaces were treated with three types of chemicals (KOH, $H_3PO_4$, and benzene). Vulcanization and mechanical properties of a styrene-butadiene rubber (SBR) were investigated depending on the chemical treatments. The surface free energy increased considerably with the treatments by both the acid (HCB) and base (KCB), but only a slight increase was observed for benzene treatment(BCB). The BCB showed the highest level of the London dispersive component. The vulcanization reaction was found to be faster in the order of KCB-SBR> BCB-SBR> VCB-SBR(virgin) > HCB-SBR. The difference in minimum and maximum torque of rheocurve, representing the degree of crosslinking, was found to be higher for the BCB-SBR compared to those of VCB-SBR, KCB-SBR, and HCB-SBR. The BCB-SBR and KCB-SBR showed the improved tensile and dynamic mechanical properties. A linear relationship was found to exist between the London dispersive component of surface free energy and mechanical properties.

• The Korean Journal of Mycology
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• v.17 no.3
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• pp.105-113
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• 1989

For selective purification of proteins in Pleurotus cornucopiae, affinity chromatography was performed by p-aminoanilinylsuccinyl-AH-Sepharose 4B gel synthesized by treating p-phenylene diamine with succinyl-AH-Sepharose 4B, which was prepared by treating AH-Sepharose 4B with succinic anhydride. The capacity of p-aminoanilinyl ligand group was 6.1 micromole per milliliter of gel. Total apparent molecular weight of the affinity proteins eluted from the synthesized gel was 167 KD, which were a protein complex of 130 KD and 37 KD. The contents of the nonpolar, polar, positively and/or negatively charged amino acids in the affinity protein were 44.57%, 24.75%, 21.25%, and 9.43%, respectively. Total apparent molecular weight of the affinity proteins eluted from the AH-Sepharose 4B gel was 95.2 KD, which were a protein complex of 61 KD, 31 KD and 3.2 KD. The contents of the nonpolar, positively and/or negatively charged amino acids in the affinity protein by AH-Sepharose 4B gel were 44.05%, 29.13%, and 12.91% respectively.

• Korean Chemical Engineering Research
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• v.50 no.6
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• pp.969-979
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• 2012

In this study, the effects of cosurfactant on phase equilibrium and dynamic behavior were studied in systems containing nonylphenol ethoxylate (NP) surfactant solutions and nonpolar hydrocarbon oils. All the cosurfactants used during this study such as n-pentanol, n-octanol and n-decanol acted as a hydrophobic additive and the hydrophobic effect was found to increase with both increases in chain length and amount of addition of a cosurfactant. Dynamic behavior studies under hydrophilic conditions showed that the solubilization of hydrocarbon oil by NP micellar solution is controlled by an interface-controlled mechanism rather than a diffusion-controlled mechanism. Both spontaneous emulsification of water into oil phase and expansion of oil drop were observed under lipophilic conditions because of diffusion of surfactant and water into oil phase. Under conditions of a three phase region including a middle-phase microemulsion, both rapid solubilization and emulsification of oil into aqueous solutions were found mainly due to the existence of ultralow interfacial tension.

• The Korean Journal of Food And Nutrition
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• v.23 no.3
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• pp.381-385
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• 2010

Five types of determination methods including the Soxhlet method as well as 3 kinds of extraction solvents, were used for the determination of accurate crude fat contents in wheat flour and 5 kinds of dry noodles. According to the results, crude fat contents were 0.09~1.37% in the wheat flour and 0.07~1.36% in the dry noodle samples. This variation resulted from the types of lipids in the wheat flour and various kinds of dry noodles. Nutrition facts labels showing crude fat contents in the 5 kinds of domestic dry noodle samples indicated levels of 0~1.5%. Lipid composition and content were determined in order to investigate these differences. The results indicated free lipid at 1.02% and bound lipids at 0.21% in the wheat flour, and free lipids at 0.95~1.01% and bound lipid at 0.21~0.25% in the wheat flour. Polar and nonpolar lipid contents were also measured in all samples. Neutral lipid, glycolipid and phospholipid contents in the free lipid were 58.5%, 33.6%, and 8.6% in the wheat flour, and 49.2~58.2%, 33.3~41.6%, and 8.5~9.3% in the dry noodle samples, respectively. For bound lipids, amounts were 16.7%, 33.5%, and 49.5% in the wheat flour, and 13.2~15.3%, 35.6~45.7%, and 41.6~49.4% in the dry noodle samples, respectively. Based on these results, an acid hydrolysis methods should be used to determine accurate crude fat contents in wheat flour and dry noodles.