• Korean Journal of Food Science and Technology
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• v.40 no.1
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• pp.63-69
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• 2008

For the development of mulberry wine, we investigated its optimum fermentation conditions as well as quality changes during fermentation. The physicochemical characteristics of the mulberry fruit used in the study were pH 4.56, 0.50% titratable acidity, and 13.0 $^{circ}Brix$ soluble solids. The mulberry wine fermented with Saccharomyces cerevisiae KCCM 12224 (Sc-24) at 24 $^{circ}Brix$ soluble solids and $26^{circ}C$ showed excellent characteristics in terms of ethanol production, titratable acidity, and redness. The sucrose, fructose, and glucose contents of the mulberry wine drastically decreased with fermentation time. The citric acid content was maintained during the fermentation period, and malic acid decreased, but lactic and succinic acids increased. The cyanidin-3-glucoside content, a major anthocyanin pigment, of the mulberry wine drastically decreased from 195.5 mg% at the initial stage of fermentation to 15.37 mg% at 2 days of fermentation. However, cyanidin-3-rutinoside decreased gradually. In summary, a mulberry wine of high quality was made by fermentation for 8 days at $26^{\circ}C$ using mashed mulberry fruit containing $24^{\circ}Brix$ soluble solids, after adding 200 ppm $K_2S_2O_5$ and inoculating with 3%(v/v) Sc-24.

• The Korean Journal of Food And Nutrition
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• v.17 no.1
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• pp.8-17
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• 2004

The effect of chlorella extract on the growth and acid production of yoghurt starter was investigated in order to prepare the yoghurt added with chlorella extract. The various levels of chlorella extract powder were added to skim milk medium and the medium was fermented by single or mixed culture of 4 types of lactic acid bacteria such as Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus bulgaricus. The changes in acid production(pH, titratable acidity) and number of viable cells of the medium during fermentation in skim milk added with chlorella extract powder have determined. When chlorella extract powder was added to skim milk medium at the levels of 0.5%, 1.0%, 2.0%, and 3.0%, the addition of 0.5% chlorella extract powder with the single culture of Str. thermophilus, Lac. casei, and Lac. bulgaricus showed the highest number of viable cell counts after 9 hours incubation. And also all single cultures of the yoghurt starter produced the higher amounts of acid with the addition of 0.5% chlorella extract powder. When chlorella extract powder was added to the medium at the levels of 0.25%, 0.5%, 1.0%, and 2.0%, the addition of lower lever(0.25∼0.5%) of chlorella extract powder with the mixed culture of the lactic acid bacteria showed more the acidity of pH and the number of viable cell counts. Among the treatments tested, the addition of 0.25% chlorella extract powder with the mixed culture of Str. thermophilus and Lac. casei produced the highest number of viable cell counts after 12 hours incubation. Therefore it was suggested to manufacture the yoghurt with the addition of 0.25% chlorella extract powder and the inoculation of mixed culture of Str. thermophilus and Lac. casei for on the stimulation of growth of the yoghurt starter.

• Journal of Aquaculture
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• v.6 no.4
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• pp.295-310
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• 1993

As a part for the development of effective mass production techniqne of the puffer, Takifugu rubripes. seedfish, an investigation was carried out in 1989. 1991 and 1992 to determine the optimum starting feeding time of rotifers as a starting food for the fish larvae, and to find out the influences of the light intensitiy and LD cycles on the Artemia consumption by the larvae. The optimum starting time of feeding with rotifer. Brachionus Plicatilis was 2nd to 5th day from hatching resulting in survival of $96.5\~90.0\%$. Optimum light conditions for maximum feeding for fish larvae with Artemia were 1000 lux in 6mm, 600 lux in 8mm, and 200 lux in total length of 10-12 mm larvae. Relationship between total length (X: mm) of fish (6-12 mm in total length) and light intensity (Y: lux) for maximum feeding was:Y=2200-200X (r=-1.000). Relationship between days from hatching (X) and total length (Y: mm) of puffer fry was :Y=1.6427+0.2540X(r=0.9814) for 3 to 36 days after hatching, Y=-33.1452+1.1867X(r= 0.9854) for 36 to 68 days after hatching. Survival rate for 68 days after hatching was $24.1\%$ and the range of water temperature during this period was $21.25\pm1.67^{\circ}C$.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.37 no.4
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• pp.747-757
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• 2017

Of safety check regulation, 'Construction Technology Promotion Act' and 'Special Act on the Safety Control of Public Structures' contain provisions about the content of safety in construction works and the items of safety checks in the maintenance aspect and thus contribute to accident prevention in the construction industry. Of the regulations responsible for the practical safety of workers, the safety check regulation of Ministry of Employment and Labor demand for safety check from the start of construction based on an agreement with a concerned agency to the completion of construction solely based on 'Guidance Standards for the Specialized Disaster Prevention Instruction in Article 32 of Occupational Safety and Health Act' and 'Appropriation and Usage Standards of Safety and Health Management Costs in the Construction Industry'. There is, however, a huge gap, as well, in them according to client agencies. In small construction sites ordered by a private organization, checks are done formally with no detailed regulations. As a result, the costs of checks continue to drop with only the contract kept intact. This study examined the forms of safety checks practically done in the Jeju region, distinguished and compared them by the construction costs, calculated proper costs based on each construction act, and further proposed improvement measures for the detailed regulations.

• Korean Journal of Food Science and Technology
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• v.54 no.1
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• pp.103-108
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• 2022

This study investigated the strains and fermentation characteristics of used to ferment a mixture of rice and soybeans to manufacture low-salt doenjang for flavoring. The soybean and rice mixture was fermented using three selected strains of Aapergillus oryzae and Bacillus sp. The changes in quality of the fermented products were found to be dependent on the aging period. Therefore, the strain and a suitable aging period were seleted based on the increases in AN, total sugar, and reducing sugar. The fermented products were prepared and mixed, using the selected or commercially available strains (the sample and control, respectively), to create low-salt doenjang. Following this, their characteristics were compared. The sample had a higher content of taste-related ingredients(free amino acid, nucleic acid-related substances) than the control. Using the selected strain to ferment a rice and soybean mixture will thus be expected to enhance the flavor of industrially produced seasoned doenjang.

• Asia-pacific Journal of Multimedia Services Convergent with Art, Humanities, and Sociology
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• v.5 no.5
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• pp.461-470
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• 2015

There has been a significant increase in the amount of research on reducing the lighting power consumption of buildings and also an increasing demand for technological development. Light shelf has been recognized as one of the most efficient solutions to this issue and related researches have been conducted, which have mostly focused on factors related to simple light shelves and are not suitable as an appropriate basis for the design of light shelves. Thus this study aims to establish the proper design basis for light shelves by evaluating the performance of shelves per reflection rate in indoor areas. Power consumption rate and indoor illumination intensity distribution of a testbed built based on actual living conditions were calculated for the performance evaluation, of which the results are as following: 1) Reduction of reflection rate of ceiling and walls caused average illumination intensity in summer, winter and median seasons, and evenness per reflection rate of indoor areas was found to be different in summer, winter and median seasons, making it a necessary consideration for designing light shelves. 2) Calculation of power consumption from lighting control showed that a high reflection rate of indoor areas may be suitable for power consumption reduction, and that reflection rates higher than 80% for ceilings and higher than 75% for walls in terms of the efficiency of researches on the indoor reflection rate and its application would be appropriate. This study is meaningful as the research focuses on light shelves based on considering indoor environmental factors. More studies will be required that consider a variety of factors.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2022.09a
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• pp.43-43
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• 2022

우리나라의 많은 자생식물은 약용 및 관상용으로 이용되어 안정적인 공급을 위해서는 적절한 재배 조건에 대한 정보가 필요하다. 본 연구에 사용된 비수리[Lespedeza cuneata (Dum.Cours.) G.Don]와 제비쑥(Artemisia japonica Thunb.)은 각 야관문과 모호라는 이름으로 불리며 약용자원으로서 가치가 높은 식물이나 적정 재배조건에 대한 정보가 부족하다. 따라서 효율적인 재배 조건을 제시하기위해 재배 시 토양, 차광, 추비가 식물의 생육에 미치는 영향을 비교하였다. 실험에 사용된 식물의 종자는 2022년 국립생물자원관에서 분양 받았다. 두 종의 종자를 페트리디시에 파종한 후 15, 20, 25, 30℃(명 또는 암조건)과 25/15℃(16/8h, 명/암) 조건에 파종하여 발아 및 휴면 여부를 확인하였다. 재배 실험은 유리온실에서 원예용상토에 파종한 다음 비수리는 4주, 제비쑥은 6주 동안 생육시킨 균일한 묘를 각 지름 7, 9cm 포트에 이식하여 실험에 사용하였다. 토양실험은 원예상토와 마사토의 비율을 각 1:1, 2:1 및 3:1로 혼합하여 사용하였으며, 차광조건은 무차광, 55, 75%로 설정하였다. 추비 조건은 500 및 1,000ppm 하이포넥스 용액을 재배 6주 후 2주 간격으로 총 3회 엽면시비 하였으며, 원예상토 단용을 모든 실험의 대조구로 사용하였다. 발아실험결과, 비수리는 광조건의 모든 온도에서 발아하였으며, 암조건에서도 유사한 결과를 보였다. 반면 제비쑥은 20℃ 이하의 광조건에서 발아율이 유의적으로 감소하는 경향이었으며, 암조건에서는 모든 온도에서 발아율이 저조하였다. 재배조건 실험 결과, 두 식물 모두 원예상토와 마사토를 3:1로 혼합한 토양이 가장 생육에 적합하였으며, 1,000ppm의 하이포넥스로 추비 처리시 생육이 촉진되었다. 반면 모든 차광조건에서는 식물의 생육이 부진한 모습을 보여, 생육에 부정적인 영향을 주었다.

• Journal of Bio-Environment Control
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• v.32 no.4
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• pp.295-301
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• 2023

This study was conducted to determine the optimal dipping time and concentration of gibberellin for improving the growth and quality of domestic cultivar 'Seolhyang' strawberry when using runner plants. Strawberry runner plants were collected on November 10th and soaked in GA₃ concentrations of 50, 100, and 150 mg·L^-1 for 30 and 60 minutes, respectively. After 75 days of planting, the growth results showed that in the 30-minute, 50 mg·L^-1 treatment, the crown diameter was thicker and the T/R ratio was lower, indicating better plant vitality. Runner length increased with lower gibberellin concentrations, particularly promoting vegetative growth. Photosynthetic efficiency was more influenced by gibberellin concentration than dipping time, and using concentrations above a certain threshold acted as a stress factor for runner plants, leading to decreased photosynthetic efficiency. For enhancing seedling growth, soaking with 50 mg·L^-1 of gibberellin for 30 minutes was found to be optimal. This study verified the effects of gibberellin treatment on strawberry runner plants to improve plant growth and quality, providing useful basic data for using gibberellin.

• Journal of The Korean Society of Grassland and Forage Science
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• v.23 no.1
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• pp.37-42
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• 2003

This study was conducted at a volcanic ash soil in the Experimental Farm of Cheju national university from May 1, 2000 to August 25, 2000 to determine the optimum frequency of split N application for. forage production of Jeju Italian millet(Setaria italica Beauvis). N .rate was applied with 200kg N/ha, and frequencies of the split application were 1. 2, 3, 4 and f times. Days to heading was 87 days in the N applied plot all at once, was delayed to 93 days at the five times split-applied plot. Plant height was the greatest (143cm) at the four times split-applied plot, but above o. below that was short. Leaf length, number of leaves and nodes were a similar tendency to plant height. SPAD(Soil Plant Analysis Development) reading values rose 34.3∼36.2 as N was split-applied from one to five times. Fresh forage, dry matter, crude Protein and TDN yield at the H split-applied to four times increased 33.08∼5l.50MT/ha, 9.94∼13.36MT/ha, 0.93∼1.70MT/ha and 5.06∼7.28MT/ha, respectively, but at the five tines split-applied plot decreased to 49.33MT/ha, 12.69MT/ha, 1.65MT/ha and 6.98 MT/ha, respectively. As the increasing of N split-applied. crude protein, crude fat NFE and TDN content increased 9.4∼13.0％, 1.5∼l.9％, 44.5∼45.5% and 50.9∼55.0％, respectively, whereas crude fiber and crude ash content decreased 35.3∼31.6% and 9.3∼8.3, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.1
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• pp.100-108
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• 2016

This study investigated the quality characteristics of factory-style ssamjang (FSS) and commercial handmade-style ssamjang (HSS) products. Moisture, crude protein, and crude fat contents were significantly higher in the HSS groups (49.37~62.12%, 9.39~13.46%, and 4.40~8.35%) than the FSS groups (41.94~45.83%, 7.50~9.09%, and 1.81~3.36%). Salt content was higher in the HSS groups (6.33~11.18%) than the FSS groups (6.10~7.57%). Moreover, the average salt content (7.51%) of the HSS groups and the FSS groups was lower than that of commercial ssamjang (8.73%). Hunter's color value was also significantly higher in the FSS groups. However, free sugar, organic acid, and free amino acids contents varied greatly between the FSS groups and the HSS groups, which was likely due to the different manufacturing method, ripening degree of doenjang and the main material used for ssamjang.