• Microbiology and Biotechnology Letters
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• v.40 no.3
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• pp.226-236
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• 2012

In the present work, the influence of prebiotic fructooligosaccharide (FOS) on adhesion to Caco-2 cells, viability, acid and bile tolerance, antibacterial, antioxidant, enzymatic, and metabolic activities of the probiotic starters Lactobacillus acidophilus GK20 and Lactobacillus paracasei GK74, has been explored. Experiments were conducted with fermented yoghurt over a period of 7 days at $4^{\circ}C$. When compared to control fermentations without prebiotic, the addition of FOS was seen to significantly (p<0.05) increase the viable cell counts of the probiotics, overall viscosity, and concurrently reduce the pH of the fermented yoghurts. Both Escherichia coli ATCC 11229 and Salmonella enteritidis ATCC 13076 were inhibited by the probiotics' antibacterial activities, while the synbiotic yoghurt containing mixed probiotics and FOS was noted to highly improve antagonistic action. When fermented with mixed starters, the addition of FOS (1.0%) resulted in the highest proteolytic ($1.06{\pm}0.06$ unit) and ${\beta}$-galactosidase activities ($20.14{\pm}0.31$ unit). However, FOS did not affect acid and bile tolerance, adhesion to Caco-2 cells or the antioxidant activity of the probiotics, although both L. acidophilus GK20 and L. paracasei GK74 had functionality as probiotic strains. Hence, a significant synbiotic effect was observed in fermented yoghurt after 7 days of storage at $4^{\circ}C$, and as a result, such synbiotic yoghurt can be said to possess synergistic actions which improve the gastrointestinal environment and promote of health.

• Journal of Energy Engineering
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• v.8 no.4
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• pp.553-559
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• 1999

This study has been implemented to investigate various characteristics of coals which are imported from abroad. KIER has developed 1 T/D bench-scale unit, entrained-flow coal-slurry gasification technology to investigate the followings: 1) to assess the appropriate foreign coals for gasification. 2) to establish the data base for gasification phenomena, 3) to minimize the technical risks prior to introduction of commercial scaled IGCC power plant, 4) to develop essential key technologies and to establish operational experiences for coal gasification. The foreign coals used in the gasification are Cyprus and Alaska coals from U. S. A. Cyprus coal(bituminous) and Alaska coal (lignite) were shown about 1.29$0^{\circ}C$. The concentrations of coal-slurry for Cyprus were maintained up to 58%, 62% and 65% in order to enable to feed satisfactorily it into the gasifier without any other problems at feeding systems. However, the Alaska coal was unable to maintain slurry concentration over the 60% due to its high viscosity. During the experiments, $O_2/coal$ ratios in both coals ere maintained from 0.6~1.2, but especially Alaska coal was required excessive oxygen feed due to its high ingerent moisture contents. During the experiments with two different coals, the concentrations of syngas $(H_2+CO)$ were shown as 40~62%, and the heating value of syngas were detected as 1,400~2,050 kcal/N㎥

• Korean Journal of Microbiology
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• v.53 no.2
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• pp.103-117
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• 2017

The aim of this study was to evaluate the effect of green tea extract on probiotic potential, physico-chemical and functional properties of yogurt fermented with Lactobacillus acidophilus D11 or Lactobacillus fermentum D37 strains isolated from Doenjang. Probiotic activities such as the resistance to artificial digestive juices and the ability to adhere to epithelial cells were slightly higher in yogurt supplemented with green tea extract than in plain yogurt, which may be attributed to the increase in the number of lactic acid bacteria (LAB) by green tea extract supplementation. Furthermore, the microbiological and physico-chemical properties such as the number of LAB, organic acid production and viscosity were significantly (P<0.05) increased in yogurt added green tea extract compared to plain yogurt fermented with L. acidophilus D11. However, the green tea extract did not significantly (P>0.05) affect these properties of yogurt fermented with L. fermentum D37 strain. Meanwhile, the antibacterial activities against Escherichia coli O157 ATCC 43889, Salmonella enteritidis ATCC 13076, and Salmonella typhimurium KCTC 2514 and antioxidant activities including total phenol content, radical scavenging ability, and ferric-reducing antioxidant power were significantly higher in plain yogurt fermented with L. fermentum D37 than with L. acidophilus D11. The antibacterial and antioxidant activities of the yogurt were significantly (P<0.05) increased in proportion to the concentration of green tea extract added to plain yogurt. Consequently, green tea yogurt fermented with L. acidophilus D11 or L. fermentum D37 was considered to be a useful functional food that can inhibit the growth of pathogenic bacteria and scavenge the free radicals from the body cells.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.534-539
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• 2001

To utilize oyster cannery processing waste water effectively, this study was carried out to prepare instant powdered soup using oyster wash water. Instant powdered soup from oyster hot-water extracts (HWE) was prepared by mixing oyster spray-dried hot-water extracts (15 g) with table salt (5 g), cream powder (19 g), milk replacer (12 g), wheat flour (20 g), corn flour (15 g), starch (5 g), glucose (7.5 g) and onion powder (1.5 g). In preparing instant powdered soup from oyster wash water (OWW), powder from oyster spray-dried wash water instead of the spray-dried hot water extracts, was added and other additives were added in proportion to those in the HWE. The OWW consists mainly of carbohydrates (71.1%). It was not different from the instant powdered soup from hot-water extracts. The volatile basic nitrogen, vaible cell counts, coliform group of instant powdered soup from oyster wash water contains 29.4 mg/100g, $4.6{\times}10^4\;CFU/g$, <18 MPN/100g, respectively and its water activity has 0.246. So it was a hygienically safe and conservable instant food. The main fatty acid of OWW was 16 : 0 and 18 : 1n-9. Its chemical score of protein was 59.4% and its main inorganic matter was iron. According to a sensory evaluation, in contrast to the HWE, the OWW had a slightly lower aroma but better taste. It was concluded from the above chemical and sensual evaluation that the oyster wash water can be used as a flavor enhancer for instant powdered soup.

• Elastomers and Composites
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• v.38 no.3
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• pp.262-272
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• 2003

Maleic anhydride-grafted-polypropylene(PP-g-MA) were used as a blend component and a compatibilizer, respectively, for two reactive blends of polyamide 66(PA 66)PP-g-MA binary blends and PA 66/polypropylene(PP)/PP-g-MA ternary blends. The goal of this work was to investigate the property differences between binary and ternary blends. Tensile strength, flexural modulus, heat deflection temperature, impact strength, melt flow index, and the dependence of melt viscosity on the shear rate were examined. The impact strengths of binary blends were higher than those of ternary blends at all compositions, since the in situ synthesis of PP-g-PA 66 copolymer through the imide formation between the amine end group of PA 66 and the anhydride group of PP-g-MA gave the increase of molecular weight and was more popular in binary blends than in ternary blends. In case of ternary blends, most of the properties were superior to those of binary blends, owing to the better properties of PP compared with PP-g-MA. The toughened binary blends with 70/30(PA 66/PP-g-MA) and 80/20 ratios were not commercially applicable due to their poor processibility. So, the ternary blends which showed lower melt viscosities were recommended for the commercial applications.

• Food Science and Preservation
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• v.24 no.3
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• pp.387-393
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• 2017

The objective of this study was to investigate the effect of hot water extract of Welsh onion root (HEWO) on growth of lactic acid bacteria and fermentative characteristics of yogurt. The physiochemical characteristics of HEWO such as pH, soluble solid, reducing sugar, total polyphenol content and DPPH radical scavenging activity were studied. The lactic bacterial count in brain heart infusion (BHI) broth with HEWO was about 1 log cycle higher than in control for 24 h at $37^{\circ}C$. The pH of yogurt prepared with HEWO (WY100) and 50% HEWO (WY50) was gradually decreased significantly but increased the viscosity of yogurt with increasing HEWO concentration during fermentation. The viable cells of lactic acid bacteria after fermentation for 24 h were 8.03 (control), 8.77 (WY50), 8.84 (WY100) log CFU/mL, respectively. The DPPH radical scavenging activity of yogurt increased with increasing HEWO concentration. Sensory quality of yogurt prepared with HEWO was higher than that of control. The pH and lactic acid bacteria of all tested yogurts decreased during storage for 10 days at $4^{\circ}C$ but lactic bacterial count of yogurt prepared with HEWO maintained $10^8CFU/mL$ during storage. These results indicated the potential use of HEWO as a valuable resource to improve fermentation and functionality of yogurt.

• Food Science and Preservation
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• v.25 no.1
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• pp.71-78
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• 2018

This study was carried out to investigate the quality characteristics and antioxidant activity of yogurt dressing prepared with different amounts (0, 5, 10, 15, and 20%) of black currant (Ribes nigrum L) extract. All samples were evaluated for chemical composition, pH, viscosity, sugar content, color, organic acid content and antioxidant activity. Our findings revealed that with increasing amounts of black currant extract in yogurt dressing, the moisture, crude protein and crude lipid contents decreased. The pH and viscosity gradually decreased, whereas the sugar increased with increase in black currant extract. Further, the lightness (L) value decreased, while the redness (a) and yellowness (b) values increased with increase in added black currant extract. Among the organic acids, the contents of citric acid, malic acid, succinic acid and acetic acid increased, while that of tartaric acid and lactic acid decreased with increasing levels of added black currant extract. The total polyphenol and total anthocyanin contents were 5.90-245.97 mg/100 g and 0.62-190.09 mg/100 g, respectively. In addition, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-thylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities significantly increased with increase in added black currant extract.

• Korean Journal of Environment and Ecology
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• v.33 no.1
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• pp.86-106
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• 2019

We investigated the environmental conditions of natural habitats of T. nuda. The species was found on rocky northern hills ($60{\sim}90^{\circ}$) near the stream where the sea level ranges 95~145m. The average annual temperature of the habitats was lower than other places of South Korea. The differences of the lowest and the highest of the year was significantly huge than any other places. Plants were growing at the edge of stream that water reached but not submerged. Most of plants were found in North, Northeast or Northwest. It is suggested that these species require moist and low sunlight for growth. The common vegetation along with the T. nuda includes Mukdenia rossii, Selaginella rossii, Calamagrostis epigeios, and Rhododendron yedoense f. poukhanense. The dominance values and sociability of T. nuda were below 3 in all studied habitats and the variance of the number of individuals among the habitats was very high. As the optimum habitats for the T. nuda are decreasing due to the extreme precipitation patterns. It is also expected that the number of T. nuda will be decreased in the future. Therefore restoration activity in situ or ex situ must be conducted to conserve this valuable plant species.

• Journal of the Korean Wood Science and Technology
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• v.31 no.4
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• pp.81-90
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• 2003

In this study, we investigated the weathering properties of Korean Rhus lacquers containing tung oil and their potential use as exterior coatings. The finished lacquers were prepared with a raw Korean Rhus lacquer or refined Korean Rhus lacquer content of 10, 20, 30 and 40 wt.% (corresponding to ratios of 10/90, 20/80, 30/70 and 40/60 by weight of Korean Rhus lacquer/tung oil, respectively). The curing temperature of the prepared lacquer increased with increasing the content of the raw Korean Rhus lacquer. This increased curing temperature is related to higher proportion of hydroxyl groups in the prepared lacquer, due to the content of the raw Korean Rhus lacquer. In accelerated weathering testing, the changes in the gloss and contact angle of the prepared lacquers showed a similar trend to that of traditional exterior oil stain. In addition, the prepared lacquers containing tung oil showed greater discoloration than traditional exterior oil stain. However, the discoloration of the prepared lacquer with a raw Korean Rhus lacquer content of 40 wt.%, and that of the prepared lacquer with refined Korean Rhus lacquer contents of 30 wt.% and 40 wt.%, showed a similar trend to that of traditional exterior oil stain. Consequentially, these prepared lacquers showed a potential for being used as exterior coatings.

• Asia-pacific Journal of Multimedia Services Convergent with Art, Humanities, and Sociology
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• v.7 no.9
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• pp.815-823
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• 2017

The purpose of this study is to investigate the need for practical evaluation of special education field based on the analysis of the importance - performance of special education basic curriculum academic achievement evaluation area. The evaluation categories and areas for the analysis of importance and performance are set in 4 categories - 22 areas of life education derived from Delphi analysis and 7 categories- 27 areas in special education basic curriculum. As a result of analyzing the importance and performance of 126 teachers of intellectual disability special schools in P metropolitan city, statistically significant difference was shown between importance and performance in all areas. As a result of analysis of scatter plot with x - axis and significance as y axis based on averaging point, some elements of subject education showed low recognition level both in importance and execution. The results of this study suggest the necessity of restructuring the evaluation area and the evaluation system of the basic education curriculum of the special education and further revise the contents of the curriculum of the national level basic curriculum and the content area, It implies that discussion is needed.