• Proceedings of the Computational Structural Engineering Institute Conference
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• 2010.04a
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• pp.437-440
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• 2010

연육 연도교에 주로 건설되는 초장대교량은 시설물 특성상 이용객들의 대피공간이 제약받고 태풍, 해일 등 자연재해에 노출이 많기 때문에 다른 공공시설물보다 재난에 취약한 구조물이다. 최근 공공시설물의 건설동향은 구조물이 장대화 되어가고 있어 재난 발생시 예상 위험이 점점 더 커지고 있다. 본 연구는 국내외 장대교량의 재난사고와 재난관리 사례연구를 통해 초장대교량에서 관리되어야 할 재난을 정의하였다. 초장대교량의 재난은 자연재해와 인적재해로 구분할 수 있는데, 자연재해로는 안개, 강설, 결빙, 강풍, 지진, 해일이 있으며 인적재해로는 교통사고, 화재, 테러, 선박충돌, 구조물 파괴 및 재료열화가 있다. 또한 초장 대교량에서 발생 가능한 모든 사고의 잠재가능성을 분석하여 가상의 재난관리 시나리오를 작성하였다. 이 시나리오는 예방, 대비, 대응 및 복구로 구분되는 관리단계별 실행계획 수립에 기초를 제공하게 될 것이다.

• Journal of Animal Science and Technology
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• v.49 no.3
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• pp.395-404
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• 2007

This study was carried out to compare the physico-chemical and sensory characteristics of surimi manufactured by four different materials. We prepared surimi from alaska pollack, as the control, by washing method. The different treatments of surimi were manufactured by pH 11.0 adjustments with barren hen breast meat(T1), commercial mechanically deboned chicken meat(MDCM)-S. Co. (T2)and MDCM- J. Co.(T3). Whiteness, cohesiveness and overall acceptability were significantly higher but gumminess, chewiness and gel characteristics were significantly lower in control than other surimi samples(P<0.05). Lightness, brittleness, deformation, jelly strength and flavor were higher but texture properties and folding test of T1 were lower than those of other treatments(P<0.05). Texture properties, shear force and gel characteristics were higher, while deformation and acceptability of T2 were lower than those of other treatments(P<0.05). On the other hand, cohesiveness was higher, and lightness and whiteness were lower in T3 than those of other treatments(P<0.05). Correlation coefficients(>0.9) among texture properties and gel characteristics was positive, while negative among surface surimi colors(P<0.05). The content of crude protein, cohesiveness and gel characteristics indicated that the acceptable surimi can be made is replaced barren hen breast meat and MDCM.

• Korean Journal of Poultry Science
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• v.38 no.3
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• pp.197-204
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• 2011

To investigate the effects of Cordyceps ochraceostromat, silkworm cocoon and conjugated linoleic acid (CLA) addition on the quality of cremi during storage, this study was conducted. Cremis were prepared using a 20% spent layer breast recovered protein to replace Alaska pollack with the addition of 0.1% silkworm cocoon powder (T1), 0.05% silkworm cocoon powder + 0.05% Cordyceps ochraceostromat powder (T2), and 0.05% silkworm cocoon powder + 0.05% CLA. All manufactured cremis were vacuum-packaged, stored at $10{\pm}1^{\circ}C$ and finally evaluated for their quality on 0, 2, 4 and 6 weeks of storage. The pH, whiteness, gel strength and breaking force of cremis from T2 were higher than those of samples derived from either T1 or T3. However, cremis from T2 showed low shear force values when compared to other cremis (p<0.05). Therefore, the results indicate that cremis contained 0.05% silkworm cocoon powder and 0.05% Cordyceps ochraceostromat combination (T2) may be recommendable to induce customers to buy, thereby, it may be beneficial to both manufacturers and consumers in market.

• Food Science and Preservation
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• v.23 no.3
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• pp.355-360
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• 2016

In this study, the quality characteristics of spray dried powders from unripe fig extract were investigated. The protease activities of unripe fig and peeled unripe fig extract were 0.11 unit/mL and 0.28 unit/mL, respectively. The spray dried powder of unripe fig extracts was analzed using different maltodextrin ratios (F-MD 5, 5% maltodextrin; F-MD 10, 10% maltodextrin; and F-MD 20, 20% maltodextrin). The spray-dried powder showed the highest protease activity with F-MD 10 (0.84 unit/g). The moisture content and L value of the spray-dried powder were higher than those of the freeze-dried powder. The particle diameter of the freeze-dried powder ($209.67{\mu}m$) was higher than that of the spray-dried powders ($22.18{\sim}37.33{\mu}m$). The water absorption index ranged from 0.18 to 0.40, while the water solubility index ranged from 94.40% to 98.80%. In the in vitro digestion study, spray-dried powders of the unripe fig showed a protease survival range of 16.47%~24.80%. In conclusion, it is considered appropriate to use the spray-dried powder (F-MD 10) of unripe fig as a meat tenderizer for processing food.

• Journal of the Korean Geographical Society
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• v.39 no.3
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• pp.344-359
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• 2004

This geographical study is to identify the reality of Nokdun island which was once settled and farmed by our ancestor, but currently the island is do facto under Russia's control. Various historical documents including old maps, current large scale maps and satellite images besides field work were used for full analysis. According to historical records, up until Chosun Dynasty, Nokdun island in the lower Tuman river was one of the frontier fortified base crossed the river for the northern defense as well as seasonal farming for the farmer of Kyounghung border area. Even though the island was unjustly lost to Russia by the Beijing Treaty in the late Chosun period, the whole area of Nokdun was occupied and farmed by sole Koreans until the deportation by Stalin was forcibly measured. In these days due to the change of Tumn river channel and new deposition by river it became very difficult to find the original shape of Nokdun island. However, through intensive field works based on historical records, the research team found out the existence of the old wet-dry fields, old rural farmhouse remnants, and small and medium size of millstones that are supporting the reality of the island. Especially, the team traced a mud fortress presumedly built in the early Chosun period. We believe it might allow to allocate the exact location of Nokdun island in near future.

• Journal of Korean Society of Coastal and Ocean Engineers
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• v.19 no.4
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• pp.345-354
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• 2007

A sedimentation analysis has been attempted to figure out sedimentation environment due to construction of coastal jetties, such as fish harbor dike, flow guided dike and jetty in shallow Kusipo area, in which tidal range marks up to 6.6 meters in spring tide. As an initial approach of understanding field measurement were done on several stations along reference lines with total station and photo analysis taken by remote controlled small air craft far one and half years. Also numerical tests were done by 2-D ADCIRC model considering dry-wet treatment to evaluate flow and bottom shear stress variations. According to direct measurement, deposition seems to be dominant on Kusipo beach. Model results show bottom shear stress lessens to $0.10{\sim}0.15\;N/m^2$ on most shadow zone of jetties and the inner zone is suffering sedimentation as a result of dike construction. However this is the first approach with limited analysis, thus it should be dealt further considering physical characteristics of bottom sediments in a complete sediment model on upcoming study.

• Korean Journal of Food Science and Technology
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• v.42 no.5
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• pp.554-558
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• 2010

In the study, the protease activity of kiwifruit (Actinidia deliciosa Planch) cultivated in Korea was estimated, with specific examination of proteolytic effects on myofibrilar protein. The crude protease extract of kiwifruit was prepared in two ways; one in which the kiwifruit was homogenized with buffer followed by centrifugation, and the other were the supernatant was precipitated by saturated ammonium sulfate followed by dialysis. The former had 21.23 mM/mL of protease activity, which corresponded to 112.28 mM/g kiwifruit utilized, and the latter had 11.58 mM/mL and 45.80 mM/g of kiwifruit. The crude protease extract of the kiwifruit showed high specificity for casein substrate followed by bovine serum albumin, egg white, collagen, and elastin, in order. The enzyme lost proteolytic activity in acidic conditions such as pH 2-3, and at high temperatures over $60^{\circ}C$. It showed optimal activity in both pH 3.0 and pH 7.5 as well as at $40^{\circ}C$ for casein substrate and at $50^{\circ}C$ for myofibrilar protein substrate. The proteolytic activity toward casein was high with up to 0.5M salt, followed by a sharp decrease beyond this concentration. On the other hand the proteolytic activity for myofibrilar protein decreased steadily with increasing of salt concentration. Kiwifruit has been used as a for meat tenderizer for in home cooking and these results support the its tenderizing effectiveness of kiwifruit especially for Korean style marinating of meat for cooking.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.3
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• pp.230-234
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• 1993

In order to obtain the fundamental factors influencing on gelation of Alaska pollack meat paste during processing, the states of water in gel from meat paste were studied using differential scanning calorimetry(DSC) and thermogravimetry(TG). In the differential scanning calorimetry, the calorimetric curves of gels were characterized by single peak through the evaporation of water. Each curve was divided into two divisions below and above $105^{\circ}C(Q_1\;and\;Q_2)$, and a quotient, $R_{105}[={Q_2/(Q_1+Q_2)}+100]$ was adopted to represent the amount of immobilized water in the total water of gels. There was a good correlationships between gel strength values and those quotients($R_{105}$), the correlation coefficient was 0.93. Three types of water(A, B, C) differentiated by evaporating velocity were regarded as free water and it was abundant among the three types of water. The type C water was regarded as the water in so-called mono-molecular layer region. The ratio of the content C versus total water content showed good correlationships with the gel strength and its correlation coefficient was 0.99.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.4
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• pp.347-355
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• 2014

This study examined the effects of additives on the physical properties of surimi made from Antarctic krill Euphausia superba. Krill surimi was prepared from krill meat with an added cryoprotectant (sugar 6%, polyphosphate 0.2%). Krill surimi without additives does not form a gel. In order to enhance the gelling of krill surimi, additives such as soy protein isolate (SPI), guar gum, carrageenan, and wheat starch were examined. Of these, SPI had the highest gel-forming activity, while guar gum, carrageenan, and wheat starch had decreasing gel-forming activity and negative effects on other physical properties as their concentrations were increased. In addition, SPI enhanced the gel strength and physical properties of krill surimi. The fluoride and astaxanthin contents of krill surimi with added SPI were 55.0 mg/kg and 0.8 mg/kg, respectively.