• Korean Journal of Agricultural Science
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• v.13 no.2
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• pp.198-209
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• 1986

This study was conducted to find optimum heating temperature and time as milk was heated over a wide range of temperature and time combinations at $70{\sim}100^{\circ}C$ into $5^{\circ}C$ interval for 10, 15 and 20 second. The results obtained were summarized follows: 1. The effects of heat treatment on the bacteria by $75^{\circ}C/20s$, $80^{\circ}C/10s$ and $100^{\circ}C/20s$ were 99.56%, 99.52% and 99.92% respectively. 2. Sterilized rate of milk which was added Bacillus subtilis by $75^{\circ}C/20s$, $80^{\circ}C/10s$ and $100^{\circ}C/20s$ were 99.23%, 99.25% and 99.85% respectively. 3. The pH value fell in accordance with the increasing of heating temperature. 4. Content of protein, fat and lactose was not changed by heat treatment. 5. The content of total nitrogen was not changed. The content of casein nitrogen and non - protein nitrogen increased, but non - casein nitrogen reduced, according to heat trea ted of milk. 6. According to the increasing of heating and time, filter - passing nitrogen reduced. 7. The artificial digestibility was increased when milk was heated from $70^{\circ}C$ to $100^{\circ}C$ into $5^{\circ}C$ interval at 10, 15 and 20 second.

• The Journal of the Petrological Society of Korea
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• v.13 no.4
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• pp.179-190
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• 2004

Precambrian metamorphic rocks of Yeongyang-Uljin area, which is located in the eastern part of Sobaegsan Massif, Korea, are composed of Pyeonghae, Giseong, Wonnam Formations and Hada leuco granite gneisses. These show a zonal distribution of WNW-ESE trend, and are intruded by Mesozoic igneous rocks and are unconformably overlain by Mesozoic sedimentary rocks. This study clarifies the deformation history of Precambrian metamorphic rocks after the formation of gneissosity or schistosity on the basis of the geometric and kinematic features and the forming sequence of multi-deformed rock structures, and suggests that the geological structures of this area experienced at least four phases of deformation i.e. ductile shear deformation, one deformation before that, at least two deformations after that. (1) The first phase of deformation formed regional foliations and WNW-trending isoclinal folds with subhorizontal axes and steep axial planes dipping to the north. (2) The second phase of deformation occurred by dextral ductile shear deformation of top-to-the east movement, forming stretching lineations of E-W trend, S-C mylonitic structure foliations, and Z-shaped asymmetric folds. (3) The third phase deformation formed I-W trending open- or kink-type recumbent folds with subhorizontal axes and gently dipping axial planes. (4) The fourth phase deformation took place under compression of NNW-SSE direction, forming ENE-WSW trending symmetric open upright folds and asymmetric conjugate kink folds with subhorizontal axes, and conjugate faults thrusting to the both NNW and SSE with drag folds related to it. These four phases of deformation are closely connected with the orientation of regional foliation in the Yeongyang-Uljin area. 1st deformation produced regional foliation striking WNW and steeply dipping to the north, 2nd deformation locally change the strike of regional foliation into N-S direction, and 3rd and 4th deformations locally change dip-angle and dip-direction of regional foliation.

• Journal of Life Science
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• v.26 no.9
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• pp.1041-1048
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• 2016

This study was carried out to investigate the effect of grape peel on the physicochemical properties of ground pork stored at 4℃ for 10 d. Four types of ground pork were evaluated: T0 without grape peel, T1 with 0.3% grape peel, T2 with 0.7% grape peel, and T3 with 1.0% grape peel. The pH increased during storage, with that of T3 the lowest (p<0.05). The L-value and a-value decreased during storage, and the a-values of T2 and T3 were significantly higher than those of T0 and T1 (p<0.05). The b-values of T0 and T1 increased with a longer storage period (p<0.05), but those of T2 and T3 were not significantly changed. The TBARS (2-thiobarbituric acid reactive substances) content increased with a longer storage period, and the TBARS content of both T2 and T3 was significantly lower than that of T0 and T1 (p<0.05). DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging activity declined with a longer storage period, and the activity of T2 and T3 was significantly higher than that of T0 and T1 (p<0.05). The VBN content of T0 and T1 also increased with a longer storage period (p<0.05), but the VBN content of T2 and T3 was not significantly changed. After storage for 4 d, the water-holding capacity declined and cooking loss and hardness increased (p<0.05), and these parameters were not significantly different among any samples. Chewiness increased with a longer storage period (p<0.05). The results suggest that the addition of grape peel to ground pork can enhance its functionality.

• The Korean Journal of Food And Nutrition
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• v.29 no.3
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• pp.438-447
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• 2016

This study was conducted in order to investigate the physiochemical properties and antioxidative activity of red ginseng manufactured using the high temperature high pressure (HTHP) process, which is faster and simpler than the conventional process. According to increasing the steaming temperature, pressure and time, the content of minor non-polar ginsenosides, such as Rg3, Rk3, Rh4, Rk1 and Rg5 gradually increased. Also, the contents of acidic polysaccharide, total phenolic compounds and maltol gradually increased. Based on the results of the physiochemical properties and appearance quality, the optimum conditions of HTHP process were estimated as $140^{\circ}C$, $3kg/cm^2$ in 20 min. The total phenolic compounds and maltol contents of the HTHP process red ginseng (1.0% and 2.49 mg%, respectively) were higher than those of conventional red ginseng (0.23% and 0.60 mg%, respectively). In addition, the antioxidative activity was investigated using DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2'-aziono-bis(3-ethylbenzthiazoline-6-sulfonic acid)) radical scavenging activity. DPPH and ABTS radical scavenging activities of HTHP process red ginseng increased by 3.4 and 3.6 folds, respectively, compared with conventional red ginseng. In addition, total phenolic compounds and maltol contents, as well as the antioxidant activity of the HTHP process red ginseng were similar to black ginseng. The present results suggest that the HTHP process is available for the development of value-added red ginseng products.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.297-305
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• 2006

This study was conducted to evaluate the quality characteristics of low-fat emulsion type sausages containing 0% tomato powder (C), 5.0% ground raw tomato paste (T1) and 0.5% freeze dried tomato powder (T2) during storage at $5{\pm}1^{\circ}C$ for 30 days. The crude protein content of T2 was significantly lower (p<0.05) than that of the other sausage types. Moisture, crude fat and crude ash contents of the sausages during storage were not affected by the addition of tomato. The pH and shear force ($kg/cm^2$) values of C were significantly higher (p<0.05) than those of T1 and T2. There was no significant difference among the different sausages in cooking loss, ranging from $13.00{\sim}14.98%$. The WHC values of T1 and T2 were significantly higher (p<0.05) than that of C. The values of TBARS were significantly (p<0.05) increased for ail sausages following storage. The TBARS value (mg MA/kg) of C was significantly higher (p<0.05) than those of T1 and T2 at 15 days of storage, however T1 was significantly higher (p<0.05) than the other sausages after 30 days of storage. The meat color values tended to decrease with increased storage time. Microorganism analysis revealed that all sausage types did not reach $4.4log_{10}CFU/g$ until 30 days of storage. The texture, brittleness, Hardness, and springiness of each sausage type were not significantly different after 1 day of storage, while the cohesiveness, gumminess and chewiness of T1 and T2 were significantly higher (p<0.05) than that of C. T1 and T2 sausages had a slightly higher score regarding color, aroma, tenderness and overall acceptability, however the sensory evaluation score among the different sausage types was not significantly different (p>0.05). In conclusion, low-fat sausage with added tomato showed higher lipid oxidative stability during storage than sausage to which no tomato was added.

• Cartoon and Animation Studies
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• s.41
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• pp.253-277
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• 2015

When was launched in 2014, it was immediately ranked 2nd in English gross sales record in the first half of 2014, attracting huge attention from avid game users. Colin Moriarty(2014) states that the worldwide popular game, , lies on the alternative history assumption, 'what if Nazi Germany won the second world war? In regard to this, this research addresses how the characteristics of alternative history was adopted and visually represented in FPS game trailer. In terms of research method, firstly, literatures will be reviewed about definition of alternative history and some of the previous examples where alternative history was applied in novels, films and games. Secondly, narrative composition of alternative history is categorized as three sequential phases, (1) borrowing real history material, (2) connection between real and fictional history and (3) reconstruction of history through reinterpretation. Thirdly, the live-action game trailer will be analysed by three sequential phases of narrative composition, and CG game character and background will be analysed by spatial background, characters and props. The phase of 'borrowing' has used the historic images related to the World War II, and the phase of "connection' has composited by "connection through circumstantial events". The phase of 'reconstruction' has unfolded its fictional narrative in the form of "limited fictional history" In addition to this, has constructed dystopia world through composing of historic images and CG characters by SF design. In the light of this, the narrative composition of alternative history successfully extends to game area.

• Journal of Korean Society of Environmental Engineers
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• v.35 no.3
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• pp.171-178
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• 2013

In this study, the sludge that occurs in the initial operation of coagulation system developed for the treatment of CSOs were returned to the flocculation reactor. The purposes of this study were to analyze the Characteristics of flocs that are generated through the recycling sludge and settling characteristics of sludge, and to evaluate the possibility that high concentrations of particulate matter in the initial inflow of CSOs could be used as an weighted coagulant additive. As a result, the concentration of treated CSOs pollutants at the beginning of the CSOs influent with a large amount of particulate matter over 20 ${\mu}m$ was low, after gradually increasing the concentrations of them. The flocs generated from the sludge return were similar in size compared to flocs generated through injection of micro sands, and settling velocity in case of return sludge injection was decreased from 55.1 cm/min to 21.5 cm/min. SVI value of the sludge accumulated at the bottom of the sedimentation tank was 72, and settled sludge volume decreased rapidly due to the consolidation of sludge to the time it takes to 10 minutes. these mean that sludge used for recycling has good settling characteristic. A condition of returned sludge which is 0.1% return of 0.3% extraction was formed in the balance of settlement and extraction. In this case, This condition was to be adequate to maintain the proper concentration such as 100~200 mg/L of TS and 50~100 mg/L of VS in the flocculation reactor. The usage of the return sludge containing particulate matters of CSOs as an weighted coagulant additive was able to secure a stable treated water quality despite the change of influent water quality dynamically. Furthermore, it can be expected to reduce the alum dosage along with the sludge production.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.5
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• pp.373-382
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• 1984

Processing conditions of retort pouched fried mackerel fish meat paste and quality stability during storage were investigated. The reasonable amounts of added ingredients to the frozen mackerel meat paste were $10\%$ of corn starch, $1\%$ of soybean protein, $1.5\%$ of sodium chloride, $0.6\%$ of monosodium glutamate, $0.3\%$ of alcoholic extract of red pepper, and $0.1\%$ of sodium erythorbate as an antioxidant and also added water corresponding to $10\%$ of the frozen mackerel meat paste. After grinding the defrosted mackerel fish meat paste with ingredients, the meat paste was molded in bar type and fried in soybean oil at $170-180^{\circ}C$ for 3 minutes. The fried mackerel meat paste was cooled, vacuum-packed in laminated plastic film bag (polyester/polyvinylidene chloride/unoriented polypropylene : $12{\mu}m/15{\mu}/50{\mu}m,\;14{\times}19cm$) and finally sterilized at $120^{\circ}C$ for 20 minutes in a hot water circulating retort. The pH, volatile basic nitrogen, moisture content, water activity, color, thiobarbituric acid value, peroxide value, texture and viable bacterial count of products were examined during 100 days of storage at $25{\pm}3^{\circ}C\;and\;5^{\circ}C$. The results showed that products could be preserved in good condition for 100 days at $25{\pm}3^{\circ}C$. Judging from sensory evaluation, the quality of products was not inferior to that of market products.

• Journal of Plant Biotechnology
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• v.33 no.3
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• pp.171-184
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• 2006

According to ISAAA report, the global area of genetically modified (GM) crops increased more than 50 fold during the ten-year period from 1996 to 2005 with a sustained double-digit growth rate of 10%. This biotechnology adoption is one of the highest rates of technology adoption in agriculture history and this phenomenon indicates that the industrial value of the GM crops is highly perspective. In addition, the year 2010, 60% of cereal seeds in the global market would be GM or biotechnology related seeds so that the GM crop regards as the second green revolution that could provide a huge impact to food and agriculture. Nevertheless, there has not been any GM variety ever successfully commercialized in Korea and even none of the GM crops has ever been approved for safety testing by risk assessment. This seems that Korean agriculture industry might be indeed lost in the war of future seed market. However, lots of evidence show that Korean scientists have established advanced technologies and protocols to develop GM crops for last 20 years. Actually there have been many cases of successful transformation of crops that were previously known very difficult in transforming. Therefore, Korean agbiotechnology arena firmly holds an infrastructure for developing GM crops with a superior technology. Then what were the problems? Why has even a single GM crop not been commercialized in Korea? The tardiness shown by business in adopting the GM crop is caused by many factors: academical weakness, poor research funding, short knowledge of risk assessment, public concern, no successful experience, lack of professional leaders on GM variety development, lack of systems toward industrialization and inappropriate target transgenes from the beginning. In order to catch up in the race for the new green industry, each one of us in private sectors alongside academia and national research institutes needs to focus altogether on what can be done best in terms of choosing crops, investing fund and establishing a road map for commercialization of GM crops.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.1
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• pp.27-38
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• 1986

This experiment was conducted to observe the changes of $CO_2$ production, firmness and lipid components of tomato fruits at the temperature of $15^{\circ}C,\;20^{\circ}C\;and\;25^{\circ}C$ each. The phenomenon of climacteric rise appeared first at $25^{\circ}C$. The firmness of tomato fruits during storage were decreased rapidly under $25^{\circ}C$ but slowly under $15^{\circ}C$. The total lipid contents of tomato fruits were decreased under $15^{\circ}C\;and\;20^{\circ}C$ until the middle stage of storage but were increased rapidly at $15^{\circ}C$ from 30 to 40 days in storage. Various changes were not observed at the neutral lipid contents of tomato fruits. But. glycolipid and phospholipid contents were increased. The results which were observed the composite fatty acid of each lipid components were a lot of palmitic acid as a saturated fatty acid and linoleic acid. linolenic acid and oleic acid as an unsaturaturad fatty acid at the all fractions which were neutral lipid, glycolipid and phospholipid. The ratios of saturated fatty acid to unsaturated fatty acid of tomato fruits during storage were generally increased at the fraction of neutral lipid. tended to decrease at the fraction of glycolipid and were almost constant at the fraction of phospholipid.