• Korean Journal of Food Science and Technology
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• v.10 no.4
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• pp.376-379
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• 1978

Three Korean leading wheat varieties and three imported ones were tested to compare the domestic wheat varieties with imported ones for their grain and Sour quality. The domestic varieties were generally inferior to the imported ones in milling characteristics. The milling rate of the Korean varieties was $66{\sim}68%$, while the imported one was 70%. But Jogwang, one of the Korean varieties had relatively high milling rate, 68%. Jogwang had a protein conten of 9.5%, sedimentation value of 30 ㏄ and Pelshenke value of 35 minutes. Jogwang seems likely to have a suitable quality as a soft variety and it showed somewhat better flour quality than white soft wheat, the imported soft wheat on farinogram.

• Journal of Energy Engineering
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• v.13 no.1
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• pp.60-67
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• 2004

The recent movement to deregulated and competitive electricity market reacquires new concepts against existing central dispatch in the system operation and pinning. As power systems tend to be operated more closely to their ultimate ratings, the role of SCOPF (Security Constrained Optimal Power flow) is changed and the importance for real-time security inhancement will be more increased i]1 the new and com partitive electricity market. This paper deals with the application of the SCOPF which makes possible the On-Line application. The security margin of power system truly is changed according to the conditions or configuration of power systems, therefore, the sensitivity factor reiated to the security is recalculated and the application should be updated in accordance with the state of power system. The goal of this paper is to obtain proper security through the effluent usage of the sensitivity and to apply this a1gorithm to system operation. The proposed mechanism has been tested on a sample system and the results show more secure conditions against critical contingencies.

• The Korean Journal of Food And Nutrition
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• v.23 no.4
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• pp.462-469
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• 2010

This study was conducted to investigate the physicochemical properties of Kefir. The general composition of Kefir cultured in skim milk or milk was, respectively, 90.0 and 87.8% water, 3.2 and 3.0% protein, 0.45 and 3.64% lipid, 3.96 and 4.14% lactose, and 0.77 and 0.68% ash. Titratable acidity(TA) and pH of Kefir were 0.77 and 4.55, respectively. The amount of $CO_2$ production was 6.23%, and the concentration of alcohol was 1.4%. Kefir grain as observed by scanning electron microscope was a complex mixture of lactic acid bacteria and yeast in a symbiotic association.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.6
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• pp.696-703
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• 1994

To utilize waste of squid effectively, antioxidant properities of squid viscera were elucidated. Major fatty acids of total lipid, neutral lipid and phospholipid were $C_{16:0},\;C_{18:1}\;and\;C_{20:5},\;C_{22:6}$ and consisted $63{\sim}71\%$ of total fatty acids. Total lipid did not show significant antioxidant activity when added to the fish oil at the concentration below $5.0\%$, Antioxidant activity of hexane extract was lower than total lipid or tetra carbon chloride-methanol($CCl_4-MeOH$) extract. Extracts with $CCl_4-MeOH$ exerted higher antioxidant activity as the methanol ratio was increased, suggesting that polar lipid plays and important role.

• Applied Biological Chemistry
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• v.46 no.4
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• pp.338-343
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• 2003

The characteristics of the pigments extracted from grains of the colored barley varieties Ab2231, Mozzimugi, Lion, and Hogye 4 were studied. Extraction of the pigments from powder (80 mesh) of the barley grains was most efficient in 80% ethanol containing 1.0% HCI for 1 hr at $60^{\circ}C$. The pigments were also stable in 80% ethanol containing 1.0% HCI. Depending on the absorption spectra, maximal peak wavelength, and the ratio of $A_{440}/A_{max}$, the varieties were separated into two groups, colored naked barley (Ab2231 and Mozzimugi) and colored covered barley (Lion and Hogye 4).

• 한국방재학회:학술대회논문집
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• 2011.02a
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• pp.156-156
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• 2011

중량물 혹은 철골구조물 등을 고정시키는데, 건축구조물의 철골기둥, 터빈 제네레이터 기기등을 콘크리트 구조물에 부착시키기 위해 널리 쓰인다. 1990년대 들어 국내 건물의 리모델링, 보수 및 유지관리의 증가에 따라 앵커의 사용량도 현저히 증가하고 있으나 대부분 고가의 외국산제품을 수입하고 있다. 현재 국내외에 주로 시행되는 앵커타입은 마찰형 앵커이나 마찰형 앵커와 달리 지압형 앵커의 경우, 외국에서는 이미 그 유효성에 대한 인식이 널리 퍼져있으며 각국의 지반조건에 적합한 설계법이 개발되었다. 그러나 국내의 경우 이러한 연구가 미진한 실정이며 이에 대한 연구가 절실한 상황이다. 본 연구에서는 중량물앵커(Heavy Duty Anchor)의 인장시험을 실시하여 내력을 규명하고 도출한 결과를 기존 시험연구 결과와 비교분석하여 기 제안된 이론식들과 사업경제성에대해 보다 깊이있고 정확한 적용성을 입증하는데 본 연구를 수행하였다. 시험을 통한 저강도 파괴시험의 결과 구조부재의 접합부에서 각 시험체마다 뽑힘파괴가 발생하였으며, 뽑힘파괴가 발생한 시험체는 앵커강재의 파괴력 또는 콘크리트의 콘파괴를 발생시키기에는 앵커슬리브의 확장력이 작게 작용되었다. 그 결과, 콘파괴 대신 구조부재의 접합부에서 뽑힘파괴가 발생되었으며 이를 통해 설계시, 앵커의 안정성을 증가시키기 위해 구조부재의 접합부를 연성적이며, 부가여력을 충분히 지니도록 설계하는 것이 효과적인 것으로 나타났다. 고강도 파괴시험의 결과 콘파괴가 발생되었음을 알 수 있는데, 본 시험에 사용된 앵커의 경우 정착위치가 구조물의 연단 모서리 거리와 너무 근접하여 앵커의 내력이 감소하게 되어 콘크리트의 콘강도가 발생되기 전에 먼저 파괴되었다. 따라서 설계시, 앵커의 파괴강도를 증가시키기 위해 앵커의 정착위치를 고려한 설치를 통해 앵커체결과정에서 적정 연단거리를 확보하는 것이 효과적인 것으로 나타났다. 앵커볼트 최소간격과 연단거리에 따른 파괴시험결과 앵커볼트의 간격이 허용범위 내에서 넓어질수록 불균등 부반력의 차는 감소하였으며, 최대 부반력도 감소하였다. 따라서 앵커의 파괴저항강도를 증가시키기 위해서는 허용범위 내에서 앵커볼트의 설치간격을 증가시키는 것이 효과적인 것으로 나타났다.

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.116-122
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• 1990

In order to improve the shelf life of Tofu, the effect of calcium chloride or acetic acid as coagulants were investigated for microbial and physicochemical changes during the storage in different kinds of soaking solution. The soaking water of Tofu prepared from calcium chloride was found to be spoiled after 15-17 hours of storage at $30^{\circ}C$, by reaching the bacteria count to 10million per ml. The shelf life of the Tofu prepared from acetic acid was better than those prepared by calcium chloride. For the effect of soaking solution on storage life, soaking Tofu in 0.1% acetic acid was found to be more effective than soaking in other solutions of 3% NaCl or 0.1% K-sorbate. The optical density of soaking solution of Tofu increased in proportion to spoilage, and in case of soaked Tofu in 3% sodium chloride and 0.1% K-sorbate solution, it greatly increased. Titratable acidity, and amino nitrogen contents in soaking solution increased as spoilage of Tofu progressed, but pH decreased the early period, one or two days, of stored Tofu and then increased.

• Korean Journal of Food Science and Technology
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• v.23 no.1
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• pp.109-115
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• 1991

To make kochuzang, mixtures of rice and sake cake were used as a source of starch and a small part of sodium chloride needed was replaced by mixtures of ethanol and garlic. Amylase activity during aging of kochuzang was increased in proportion to the ratio of sake cake to rice. Protease activity reached a maximum in the sample replaced 25% of rice with sake cake. The counts of aerobic bacteria and molds were decreased according to the increased ratio of sake. Total acidity and the content of alcohol and amino nitrogen were increased during aging of kochuzang, but the change of pH and the content of reducing sugar were small. After 70 days of aging, the taste and flavor of kochuzang was showed to be excellent in the sample replaced 25% of rice by sake cake. Therefore, it may be possible to replace 25% of rice by sake cake.

• Applied Biological Chemistry
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• v.31 no.4
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• pp.387-393
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• 1988

Changes in chemical composition, viscosity and color during fermentation of improved Kochoojang from four starch sources (wheat, barley, rice and glutinous rice) were examined. Analyses included measurements of moisture, reducing sugars, amino nitrogen, pH, total acidity, viscosity, color and sensory panel scores for viscosity, color, odor and taste. Changes in chemical composition were similar for all Kochoojang products. Decrease in viscosity was greatest during the first 10 days of fermentation. Hunter tristimulus values decreased gradually during fermentation, and total color difference after 60 days was greatest for rice flour Kochoojang. Sensory evaluation showed that the viscosity of rice flour Kochoojang was less desirable than that of the others. However, no significant differences were found in color, odor and taste of all Kochoojang products. A high negative correlation was observed between Hunter a value and visual preference.

• Current Research on Agriculture and Life Sciences
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• v.6
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• pp.137-143
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• 1988

We studied suitable dough formula for yeast-raised breadmaking using frozen dough prepared by straight no-time method, centering around breadmaking quality. The most suitable dough formula based on 1,000 g of wheat flours was as follows : compressed yeast ; 30 g, sucrose ; 50 g, salt ; 20 g, shortening ; 40 g, potassium bromate ; 75mg, L-ascorbic acid ; 200mg, yeast food ; 3 g, vital wheat gluten ; 30 g, calcium phosphate, monobasic ; 400mg, sodium stearoyl-2-lactylate ; 8 g, water ; 680 g. Breadmaking test employing this formula showed that gassing power and fermentation time were suitable and higher specific loaf volume was obtainable. By using much emulsifiers and dough conditioners, frozen injury of dough was controlable in spite of the addition of more content of water(68%) than that of water (62%) obtained from the farinograph data.