• The Korean Journal of Food And Nutrition
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• v.10 no.3
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• pp.295-301
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• 1997

Among 120 microorganisms isolated from soil, KF-67 was the best producer of flocculant and was examined for flocculating ability in the kaolin clay and CaCl2 suspension. KF-67 was identified to be a species belong to the genus Agrobacterium sp. The influence of components of the culture medium for flocculant production by Agrobacterium sp. KF-67 was studied. The favorable carbon and inorganic nitrogen source for production of the flocculant were glucose and NH4NO3 and their addition concentrations were 2% and 0.1%, respectively. Addition of the organic nitrogen such as yeast extract, peptone and inorganic salt such as CaCO3 significantly increased the production of flocculant. These result indicated that the production of flocculant by Agrobacterium sp. was significantly affected by both organic nitrogen and inorganic salt. The components of the optimum culture medium were 2% glucose, 0.1% NH4NO3, 0.01% yeast extract, 0.01% peptone, 0.04% CaCO3, 0.03% NaCl in initial pH 7.5 when cultured with rotary shaker controlled at 3$0^{\circ}C$ and 120 rpm. Under the optimum culture medium, flocculant production was highly improved about 76% than that isolation medium.

• Journal of Korean Society of Water and Wastewater
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• v.28 no.5
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• pp.555-560
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• 2014

This study investigates the effect of sodium bicarbonate ($NaHCO_3$) on growth of S.dimorphus. $NaHCO_3$ concentration was varied from 0 to 2 g-C/L. As a result, the increase in concentration of $NaHCO_3$ up to 1.5 g-C/L increased dry weight of algae. The highest specific growth rate of S. dimorphus was $0.36day^{-1}$ which was obtained at concentration of 0.5 g-C/L $NaHCO_3$. pH showed a large variation range at the concentrations lower than 0.5 g-C/L $NaHCO_3$ whereas inorganic carbon, nitrate and phosphorus removal rates were almost same at the concentrations higher than 0.5 g-C/L $NaHCO_3$ (0.75, 1, 1.25, 1.5, 2 g-C/L $NaHCO_3$). Their average inorganic carbon, nitrate and phosphorus removal rate were 70 mg-C/L/d, 11.3 mg-N/L/d, and 1.6 mg-P/L/d, respectively. Thus, $NaHCO_3$ didn't effect on inorganic carbon, nitrate and phosphorus removal rate of S. dimorphus.

• Korean journal of food and cookery science
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• v.20 no.3
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• pp.310-316
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• 2004

This study was conducted to investigate quality characteristics of Aster scaber to increase the value of functional food resources. To examine quality characteristics of Aster scaber, various factors such as color, texture, fiber, minerals, tannin, crude proteins, crude lipids and sensory quality were determined using physiochemical methods. The contents of dietary fiber were 0.68 g in each 100 g of Aster scaber (freeze drying base). In mineral contents, iron was the highest value in Aster scaber (freeze drying base). The contents of tannin were 35.6 ppm of Aster scaber (fresh base). Aster scaber was shown significant difference in tannin from freeze drying leaf. From the results of sensory evaluation, the age of 30's and 40's showed a better acceptability in blanching. Functional healthy drinks were made from extracts of Aster scaber for relieving thirst and promoting health. The recipe of drinks were decided to establish manufacture condition through the sensory evaluation, color, flavor, taste, and overall acceptability. The shelf-life was established in 18 months through quality was analyzed such as soluble solids, optical density 480, pH, acidity and microorganisms.

• Magazine of the Korea Concrete Institute
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• v.11 no.1
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• pp.141-148
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• 1999

Recently, high performance concrete developed has a good quality at fresh and hardened state, but high binder contents results in spending much money on manufacturing and many cracks by drying and autogenous shrinkage, Therefore, in this paper, not only prevention of cracks caused by drying and autogenous shrinkage, but improvement of quality and accomplishment of economy by applying F.A(fly ash), S.F(silica fume) and CSA(calcium sulfa aluminate) expansive additives as an inorganic admixtures in W/B 35% are discussed. According to the experimental results, when 5% of CSA expansive additives and 15:5(F.A:S.F)are replaced at unit cement content, high performance concrete with both good fluidity at fresh state and high compressive strength, compensation of drying and autogenous shrinkage at hardened state are accomplished.

• Culinary science and hospitality research
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• v.19 no.2
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• pp.203-214
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• 2013

This study was performed to examine the optimum addition amount of saltwort(Salicornia herbacea L.) powder to rice flour in the preparation of saltwort Sulgidduk. Saltwort powder was added to rice powder at ratios of 5, 10, 15 and 20%(w/w). The moisture contents of Sulgidduk were increased with the addition of saltwort powder. The pH contents of Sulgidduk were decreased with the addition of saltwort powder. The incorporation of saltwort powder in Sulgidduk lowered the lightness but increased the redness values. Mineral contents of Sulgidduk were increased with the addition of saltwort powder. The hardness and brittleness were decreased, whereas cohesiveness was increased with the addition of saltwort powder. In the sensory evaluation of saltwort Sulgidduk, the acceptance of flavor, taste, chewiness and overall acceptability characteristics was the highest at the 5% level. Saltwort Sulgidduk, with the addition of 5% of saltwort powder to rice flour was found to be the best recipe in terms of the sensory qualities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.5 no.1
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• pp.69-74
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• 1976

Six kinds native perilla selected with superior species were cultivated by the same condition. General compositions, inorganic substances and free amino acid of a species of seeds and leaves were analyzed. The results obtained are summarized as follows ; 1. Fat components of seeds obtained from Incheon and Kunsan were 52 and 50.87% respecand these of other species were over 45%. 2. Protein components of seeds obtained from Daegu and Daejeon were 22.31 and 19.15% respectively, and these of leaves were 3 to 5%. 3. Vitamin C and $B_2$ contained in leaves were above 60mg and $170\;{\mu}g%$. 4. Leaves of perilla contained 2 to 10 times of inorganic substance comparing with seeds. Potassium was much in leaves and seeds and calcium showed plently in leaves. 5. Free amino acid in seeds of Daejeon contained 54.2mg% of arginine, 23.9mg% of alanine, and that of leaves contained 24.8mg% of glutamic acid and 9.1mg% of alanine.

• Journal of Korean Society of Forest Science
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• v.97 no.1
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• pp.127-133
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• 2008

This study was conducted to establish the optimal condition for plant regeneration and acclimatization from somatic embryos of Panax ginseng. Cotyledon segments of Panax ginseng produced primary and secondary somatic embryos when cultured on MS and WPM media supplemented with 7% sucrose. To induce plantlet conversion, cotyledonary somatic embryos were cultured on WPM solid medium with $GA_3$ at various concentrations (1~30 mg/L) for 4 weeks. Plantlets were transferred to 1/2 WPM solid medium with $GA_3$ at various concentrations (0~5 mg/L) and 0.5% activated charcoal for shoot and root elongations. Elongated plantlets further developed into well-developed leaf and root system on 1/3 SH medium with 0.5% activated charcoal under ventilation condition for 5 months. The highest survival rate to soil was 75% when plantlets were regenerated on 1/3 SH medium without sucrose under ventilation condition.

• The Korean Journal of Food And Nutrition
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• v.14 no.2
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• pp.167-174
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• 2001

Soy sauce was prepared with the addition of Gorosoe and bamboos sap instead of tap water to make ordinary soy sauce, respectively. The changes of such compounds during fermentation as minerals, free sugars, organic acids and free amino acids were analyzed. Total mineral contents in the 90 days fermented soy sauce from Gorosoe and bamboos sap were increased by 2.0 and 4.4 times as compared with those of control samples, respectively. Especially the increase of calcium, potassium and magnesium in soy sauce of sapes were derived from those of saps. The sugars were found to be only glucose and galactose in control samples, but they were detected not only above sugar but also fructose and sucrose in soy sauce of saps. Butyric acid in detected organic acid were dominant in all stray sauce samples. In the free amino acid composition of control samples, leucine, phenylalanine, isoleucine, lysine and glutamic acid were abundant amino acids. Amino acid such as isoleucine, leucine and phenylalanine were decreased, the rest 11 kinds of amino acids containing phosphoserine were increased during the fermentation of control samples. Increasing and decreasing patterns of free amino acids during fermentation of sap soy sauce were similar to control samples. Total nitrogen, amino acid nitrogen and ammonia nitrogen were increased during their fermentation.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.16 no.12
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• pp.2808-2814
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• 2012

The most of military systems that developed today are composed with many sub-systems for mission execution. The test of military systems for delivery test of mass product such that part test, PCB test, component test, integration test. Improving productivity is minimize testing item by man and minimize kind of tester, so that decrease product cost by production time for test. PCB tester be developed many kind of test method that systems were developed by many different engineers. This article studies testing check point for testing that how to minimize of kind of tester, how to automatic test for all of function that have inputs and outputs. Development of tester for improving productivity requires classify functional allocation of main system and sub system, sub system require PCB for functional allocation start on preliminary design period for reducing testing item and testing fixture.

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.62-66
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• 2003

Physicochemical properties and mineral compositions of seaweed salts prepared with various seaweeds and concentrated sea water were determined. Ash content of sea mustard was highest (22.7%) and that of laver the lowest (9.8%). Sea mustard contained high amount of Na, while sea tangle and seaweed fusiforme contained high amounts of K and Ca. When insoluble solids were removed after incineration of dried salt, surface color of the salt whitened more due to increase in salt purity with resulting decreases in pH and oxidation-reduction potential (ORP), pH and ORP of the ashed salt decreased, and K and Ca contents increased, while Mg content decreased. Yield of seaweed salt was the highest in sea mustard, ORP was lowest in sea tangle and seaweed fusiforme, and K and Ca contents increased significantly in sea tangle and seaweed fusiforme salts. As the concentration of sea water increased, yield and purity of the salts increased with decrease in pH and ORP and increase in Ca and Mg contents. Seaweed salt showed the characteristic crystalline structure as viewed by SEM.