• Korean journal of food and cookery science
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• v.11 no.3
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• pp.316-322
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• 1995

A curd yogurt was prepared from milk added with skim milk powder or four kinds of cereal. Addition of cereals markedly stimulated acid production by Leuc. mesenteroides. The acidity significantly increased during fermentation by Leuc. mesenteroides for 30 hours while pH significantly decreased during fermentation. The number of viable cells markedly increased until the first 12 or 18 hours of fermentation by Leuc. mesenteroides. Acetaldehyde, acetone, ethanol, diacetyl, butanol and acetoin in curd yogurt were detected by gas chromatographic analysis. Among these compounds, acetaldehyde, ethanol, diacetyl and acetoin were produced during fermentation by Leuc. mesenteroides.

• Journal of the Korean Data and Information Science Society
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• v.21 no.6
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• pp.1263-1270
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• 2010

Sixty patients were divided into three groups. Each group of twenty persons had fed on different diet foods over 5 weeks. Cholesterol had been measured repeatedly five times at an interval of a week during 5 weeks. It resulted from mixed model analysis of repeated measurements data that homogeneous toeplitz covariance matrix pattern was selected as the optimal covariance pattern. The correlations between measurements of different times for the covariance matrix are somewhat highly correlated as 0.64-0.78. Based upon the homogeneous toeplitz covariance pattern model, the time effect was found to be highly significant, but the treatment effect and treatment-time interaction effect were found to be insignificant.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.111-119
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• 2004

A new type of drinkable yoghurt was prepared to develop a functional yoghurt. Skim milk containing 0.4-1.0％(w/v) water extract of omija(Schizandra chinensis Baillon) was fermented by the mixed strains of Lactobacillus acidophilus and Streptococcus thermophilus. Quality characteristics of the drinkable yoghurts were evaluated in terms of compositions, keeping-quality(pH, titratable acidity, number of viable cells) and sensory properties. The drinkable yoghurts added with water extract of Schizandra chinensis were composed of 2.92-3.03％ protein, 9.98-10.23％ lactose, 0.81-1.08％ fat, 16.21-16.64％ total solid, and 14.57-15.17％ solid-not-fat. The L values(brightness) were significantly lower in the yoghurts containing water extract of Schizandra chinensis than that of the control which had no water extract of Schizandra chinensis, while the a values(redness) and b values(yellowness) were significantly higher than those of the control. The pH, titratable acidity and number of viable cells of the lactic acid bacteria of all yoghurts were not changed during the storage at 4$^{\circ}C$ for 15 days, while the pH and titratable acidity were remarkedly changed during the yoghurts stored at 20$^{\circ}C$ for 15 days. The drinkable yoghurts containing 0.4％(w/v) water extract of Schizandra chinensis added 15％(w/v) oligosaccharide, or 0.6％(w/v) water extract of Schizandra chinensis added 20％(w/v) oligosaccharide had the highest sensory score in taste and overall acceptability among the treatments. From the results, Schizandra chinensis was a useful natural additive with the bioactive effect by provision of a acceptable physicochemical and sensory properties in the drinkable yoghurt.

• Journal of Practical Agriculture & Fisheries Research
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• v.9 no.1
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• pp.47-58
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• 2007

New Wild Grape berry weighs approximately 3.7g, which is one fourth of the weight of the general grape wine (12.2g). The pH of New Wild Grape wine is around 3.34, which is lower by 0.3 than that (3.62) of general grape wine. It contains higher organic acids, so it has stronger sour taste. The sugar content of New Wild Grape is 17° Brix, which is higher than that (15° Brix) of general grape wine. The color of New Wild Grape is blackish, owing to the lower lightness, redness, and yellowness compared with those of general grape wine. Depending on the mixing with or without oak tree, there is little difference in the pH, organic acid, reducing sugar, and amount of alcohol after ripening for 1 year. In taste, New Wild Grape wine mixing with oak tree is evaluated better than that of the wine without oak tree. Especially, in the case of the wine mixing with oak tree's sawdust, the quality in color, taste, and smell became improved. After fermentation, the pH of New Wild Grape Wine ripened with oak tree charcoal increased from 3.82 to 3.86, as it gets more oak tree charcoal, and the organic acid decreased from 0.91㎖ to 0.86㎖. However, there is no difference in alcohol amount. Lightness in color tended to be reduced, whereas redness tended to be increased. Adding 3% of oak tree charcoal made the taste and smell improved. When fermenting New Wild Grape Wine with mixing 1% of oak tree's sawdust or 3% of oak tree charcoal, there is little difference in the pH and the organic acid, whereas there is a little difference in those of New Wild Grape Wine without addition of oak tree charcoal. As the addition of oak tree charcoal increased, the lightness and redness became higher. When fermenting New Wild Grape Wine with mixing 1% of oak tree's sawdust or 3% of oak tree charcoal in oak tree barre, the taste became improved.

• Journal of Mushroom
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• v.20 no.4
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• pp.263-269
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• 2022

This study investigated the culture characteristics of Cryptoporus volvatus, whichis grow naturally in Korea, to determine the suitable environmental conditions for its cultivation. The physiological characteristics of the mycelia were assessed according to the cultivation conditions, to determine the optimal conditions for artificial cultivation. The visual characteristics of the hyphae of Cryptoporus volvatus KACC52303 included an irregular and uneven surface and a fuzzy or cotton-like texture. Under the microscope, its microstructure showed pre-chlamydospore formation, but no clamps were seen. The appropriate culture temperature was found to be a medium/high temperature of approximately 25-30℃, and the optimal pH was found to have a wide range from weakly acidic (pH 4) to neutral (pH 7). In the optimal nutrient source experiment, hyphal growth was shown to be fair in a mixed medium with 2.5% dextrin as the carbon source and 0.1% yeast extract as the organic nitrogen source. Among the various amino acids, organic acids, and inorganic salts tested, the fastest hyphal growth was observed in the presence of leucine, acetic acid or gluconic acid, and KCl or KH₂PO₄, respectively. The column test showed that the best mycelial growth occurred in a mixed medium of 80% pine sawdust, 10% rice bran, and 10% corncob sawdust.

• Journal of Korean Society of Forest Science
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• v.99 no.4
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• pp.508-516
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• 2010

Hallasan National Park is facing dramatic increase of visitors since no entrance fee charge effected in January of 2007 and it has created a concern about appropriate use levels. The overall objective of this study is development of the carrying capacity indicators management program using indicator and standard based on visitor experience and resource protection (VERP) model. The result of delphi survey identified eight potential indicators of resource and experiential conditions, including quality of valley water, visitor counts, trail impacts, crowding etc. Also, Data were also gathered to help provide an empirical foundation for setting standards for these indicator variables. The carrying capacity indicators management program based on VERP model estimates sustainability of national park and analyze scientifically change about resources and visitor's behavior. Also, it systematically manage and use united data, it supports operation accomplishment respected rational decision.

• Journal of the Korea Institute of Building Construction
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• v.22 no.6
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• pp.531-542
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• 2022

As buildings become taller, the strength of structural materials must increase and the amount of rebar reinforcement also increases while the application of an appropriate rebar splice method in the construction process become one of the essential factors. In this research, the current status of quality check for rebar coupler is identified by an expert questionnaire and an appropriate quality check method is proposed through a quality test on specimens similar to actual on-site construction. In the test results, it was revealed that, among the quality check methods for rebar coupler joints, the coupler tightening method and face to face degree of between upper and lower rebar did not affect the strength the specimen. Therefore, it is considered to be an appropriate way to check the coupler quality check to check whether the threads are completely assembled during on-site construction through manufacture the number of threads of rebar and coupler with a margin beyond the calculated thread number.

• Korean Journal of Poultry Science
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• v.40 no.3
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• pp.235-241
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• 2013

This work was carried to evaluate effect of different raising periods on fatty acids and amino acids properties of Korean native commercial ducks. Korean native ducks (n = 90) from National Institute of Animal Science (RDA, Korea) were divided into 6 groups (15 birds/group) and were fed with meat-type duck diets for 8 wk old. When ducks grew at specific wk (6, 7 and 8 weeks), 2 ducks per group were slaughtered at 6, 7 and 8 wk old. Myristic acid (C14:0) and palmitic acid (C16:0) of saturated fatty acid (SFA) were the highest and arachidonic acid of unsaturated fatty acid (USFA) was the lowest at the age of 6 weeks old (P<0.05) at the age of 6 weeks old among treatments. Stearic acid of SFA was the highest at the age of 7 weeks old among treatments. There was no significant difference on other fatty acids among treatments. SFA and USFA have significant difference at the age of 8 weeks (P<0.05). Histidine, leucine, lysine, methionine, phenylalanine and threonine of essential amino acid increased with passing weeks (P<0.05). There was no significant difference on isoleucine and valine (P>0.05). Every non-essential amino acids were the highest at the age of 8 weeks among treatments (P<0.05). In conclusion, fatty acid contents and amino acid contents increased until the age of 8 weeks old, but further research was needed because of deficiency of data to suggest the correct shipping time.

• Applied Biological Chemistry
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• v.41 no.3
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• pp.234-239
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• 1998

In non-destructive evaluation of free acid content in apples by near- infrared spectroscopy(NIRS), browning and heat treatment of squeezed apple juice affected to the accuracy but titrable alkali concentration did not. The free acid content in apples after harvest was able to determine using different apples in harvest time for calibration making. The result of MLR, multiple correlation coefficient(R) was 0.77 and standard error of prediction(SEP) was 0.03%. The free acid content in apples during storage was able to determine using calibration equation established with stored apples, R was 0.90 and SEP was ca. 0.04%. The prediction accuracy by LAIR was not sufficient for use of quantitative analysis of free acid content in apple, but classification of law and high level in acid content was supposed to be applicable.

• Journal of Adhesion and Interface
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• v.5 no.3
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• pp.1-9
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• 2004

Using the methods which described in ISO 4588, ASTM D2651 and the selected literature, we investigated the best conditions of acid treatment for stainless steel and carbon steel. The acid treatments were conducted with four different acid solutions which were prepared for stainless steel and carbon steel specimen. We observed the contact angle and morphology and roughness of the metal surface and the thickness change at various treatment conditions as treatment temperature and time. Also, we investigated the characteristics of the surface aging according to air exposure after surface treatment. As a result, the optimal temperature of the acid treatment for stainless steel and carbon steel were each obtained at $83^{\circ}C$ and $63^{\circ}C$. Also, it was confirmed that the acid treatments for the metal surface were accompanied with the decrease of thickness and the change of surface morphology due to significant erosion that depend on treatment methods. And also, it was characterized that the aspect of surface aging by air exposure was highly depended on the method of acid treatment.