• Korean Journal of Food Science and Technology
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• v.14 no.4
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• pp.309-314
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• 1982

The growth process of the Chungkook-jang that occured by utilizing such traditional methods as Bacillus natto and Bacillus subtilis method has been examined. The results of the experiment in which the changing process of elements during the storage period had been measured are as follows: 1. During the growth period, concerning any change in pH, the storage period had been declined and after 18 days pH rose above 7.0. Salt content was between $5.28{\sim}6.40%$ and Bacillus subtilis fungus showed the highest titrable acidity. 2. Moisture content was between $50.94{\sim}56.74%$ and crude protein content range was $14.44{\sim}18.60%$ indicating irregularity in pattern resulting from the testing equipment groups, whereas crude fat and crude fiber tend to decrease in general. 3. During the storage, total sugar and ethyl alcohol content in all of groups tended to decrease and after 18 days Bacillus subtilis total sugar content was the lowest. 4. Amino nitrogen and water soluble nitrogen content increased with days, but no difference was found between groups. 5. Amylase and protease activity showed irregular pattern with time, but no significant difference between groups was found.

• Journal of the Korean Society of Surveying, Geodesy, Photogrammetry and Cartography
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• v.38 no.3
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• pp.211-222
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• 2020

The purpose of this study is to derive a plan to improve the standard of survey cost, which is a system for estimating survey cost operated by the National Geographic Information Institute. The current standard has not been revised significantly since the initial enactment. However, in the situation where the survey industry is getting worse, the actualization of the standard is an urgent task for training engineers and industrial development. In this study, in order to break the problems of the standard and to derive improvement plan, we analyzed the outline, basic characteristics, and history of the standard and compared it with similar domestic ones. We collected opinions from the government and the industry through a survey, and verified labor cost and overhead rates. The conclusions are as follows. First, it is necessary to complement standard for production rate that directly affects direct cost, and to compensate for the missing items in the direct cost. Second, when compared with cost standards in foreign countries and cadastre field, the labor cost in survey field was found to be very low and improvement is needed. Third, the overhead rates were assessed to be appropriate, and the problem of improper overhead design should be coped with by strengthening education and promotion. Fourth, it is necessary to consider the introduction of deliberation committee or standard market price system for rapid response to new technologies.

• Journal of Life Science
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• v.27 no.9
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• pp.1078-1085
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• 2017

Free radicals have long been considered damaging to various tissues. An excessive amount of reactive oxygen species (ROS) is known to have detrimental effects on the body and to be linked to numerous pathological conditions, such as cardiovascular disease, cancer, diabetes, and skeletal muscle atrophy. On the other hand, recent findings suggest that ROS is important for maintenance and development of cellular activity. Cells respond to increased oxidative stress by adaptive changes in the expression of a variety of proteins involved in the maintenance of cellular integrity. ROS is also essential for skeletal muscle function and metabolism. It is well known that physical exercise has many health benefits. Paradoxically, physical exercise also stimulates the production of ROS, which result in oxidative stress. Based on evidence amassed in the past decade, exercise itself may be considered an antioxidant because training increases the expression of antioxidant enzymes. In this review, we discuss the processes underlying the generation of ROS and its role in exercise-induced adaptation based on recent evidence. Furthermore, we discuss the possible role of NADPH oxidase in exercise-induced activation of insulin signaling and its effect on longevity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.10
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• pp.1516-1521
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• 2010

This study was conducted to investigate the physicochemical and quality characteristics of alcohol fermentation of tomato. For yeast, Saccharomyces bayanus Lalvin EC-1118 displayed the highest alcohol content (11.8%), whereas titratable acidity and pH did not differ significantly between different yeasts. Alcohol fermentation conducted at higher temperature ($25^{\circ}C$) resulted in higher alcohol content and lower sugar level. The highest alcohol content was produced using 11.4% sucrose and 11.1% fructo-oligosaccharide. These two saccharides were suitable for tomato alcohol fermentation. Lycopene levels were similar regardless of sugar type, and were approximately 4.2 mg%. To improve lycopene content, three types of fruit wine with low-dose lycopene (LDL), medium-dose lycopene (MDL), and high-dose lycopene (HDL) were made. Their alcohol contents were not significantly different (10.0~10.8%). Lycopene contents of LDL, MDL, and HDL wine were 4.25 mg%, 11.40 mg%, and 20.45 mg%, respectively. Therefore, HDL tomato wine should be manufactured.

• Journal of Bio-Environment Control
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• v.21 no.4
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• pp.445-451
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• 2012

The thinning effects of lime sulfur either alone or combined with fish oil on two apple cultivars 'Fuji'/M.9 and 'Hongro'/M.9 were investigated during two consecutive seasons. Either 1% or 2% lime sulfur at full bloom decreased the amounts of both terminal and axillary fruits compared with unsprayed 'Fuji' control trees in the first year. However, 1% or 2% lime sulfur did not decrease terminal fruit set in the second year. Only, triple applications of 1% lime sulfur significantly reduced the number of terminal and axillary fruits in both years. Multiple application of 1% lime sulfur was the most effective in thinning of 'Hongro'. In the first year, double or triple applications of 1% lime sulfur was effective in thinning terminal or axillary fruit, but one time applications of 1% or 2% lime sulfur was not reduced axillary fruit in 'Hongro' apple trees. In the second season, all treatments reduced terminal or axillary fruit in 'Hongro' clusters, except single application of 1% lime sulfur. Fish oil did not always improve the thinning effects of lime sulfur in 'Fuji' or 'Hongro' apple trees. None of treatments caused significant russeting in the harvested fruits. Most of thinning treatments had little effect on 'Fuji' or 'Hongro' fruit quality in terms of fruit weight, firmness, soluble solids concentration or titratable acidity.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1241-1247
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• 1997

Gel-type fermented milk was prepared from milk or mixture of milk and apple juice/grape juice. Acid production (pH change) and growth of Lactobacillus acidophilus (KCTC 2182) were studied. The effects of juice addition on sensory property of fermented milk were also studied. The pH value of samples containing mixture of milk and apple juice/grape juice (25 mL : 25 mL to 5 mL : 45 mL) was lower than that of milk sample. However, number of viable cells of L. acidophilus at 21 hr in milk and samples containing juices was similar. During lactic fermentation for 24 hr, pH of all samples dropped significantly between 6 hr and 21 hr. pH values of mixture of milk and juices were lower than that of milk sample. Growth curve showed that lag phase continued to approximately 3 hr and log phase continued to approximately 15 hr in all samples. Number of viable cells in all samples was similar Sensory evaluation showed that overall acceptability of fermented milk prepared from apple juice/grape juice and milk (15 mL : 35 mL or 5 mL : 45 mL) was better than that of reference sample. The optimum ratio of mixture of juice and milk was 15 mL : 35 mL. The score values of sensory test of fermented milk prepared from mixture of grape juice and milk were slightly higher than those of mixture of apple juice and milk.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.999-1005
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• 2011

This study was conducted to investigate the quality characteristics of tofu (soybean curd) prepared with added Cheongyang hot pepper juice (CPJ). The moisture, crude protein, crude lipid, and crude ash contents of the control tofu were 82.98%, 10.26%, 4.86%, and 0.41%, respectively. The moisture content of tofu decreased according to the level of added CPJ, whereas the crude protein, crude lipid, and crude ash contents increased. The yield of tofu prepared with 5% CPJ significantly increased relative to that of control tofu. The turbidity and acidity increased with increasing concentration of CPJ, whereas pH decreased. The Hunter's color values of the tofu were significantly lower in L and a values and significantly higher in b values with increasing concentration of CPJ. The hardness, adhesiveness, and springiness of the tofu samples did not differ significantly according to the level of added CPJ. Capsaicin, dihydrocapsaicin, total polyphenol contents, and antioxidant (DPPH radical and ABTS radical scavenging activity) activities were significantly increased with increasing concentration of CPJ. Sensory evaluation indicated that the tofu prepared with 5% CPJ was not significantly different from the control tofu. Overall, CPJ could be used as an effective ingredient to improve the sensory and antioxidant properties of tofu without affecting the quality properties.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.6
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• pp.699-705
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• 1997

This experiment was conducted to find out an optimum direct seeding date for rice in the southern alpine area of Korea as direct seeding method being considered as the most labor-saving method. A cultivar which was sprouted, Keumobyeo, was sown on the surface of flooded paddy from April 25 to May 15 with 5-day interval. The growth characters such plant height, tiller numbers, yield and its components as well as air temperatures were observed. Earlier sowing showed longer plant height and greater tillers than later sowing. Accumulated temperatures in the different growth stages varied from 1,010 to 1,052$^{\circ}C$ during the period from seeding date to maximum tillering stage, and from 1,785 to 1,846$^{\circ}C$ during the period from seeding to heading dates. The growth of rice sown up to May 5 showed comparatively good when compared to that of machine-transplanted rice, even though the grain yield was not competitive to that of machine-transplanted rice. Highly negative correlation coefficients were found between accumulated temperature during the period of first 30 days after seeding dates and the number of panicles, the number of spikelets per square meter, and grain yield. Regression equation between direct seeding date(X) and yield(Y;MT /ha) was $\hat{Y}$ =3.80990＋0.06207X-0.00174 $X^2$($R^2$=0.704), from which optimum seeding date for direct seeding method in alpine area was estimated to be on April 25 to May 1.

• Journal of Korean Society of Environmental Engineers
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• v.22 no.6
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• pp.1073-1081
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• 2000

The photo-oxidation of an aqueous humic acid solution using $TiO_2$ sols. which is transparent in visible range, was studied. The $TiO_2$ sols were prepared by a process wherein hydrogen peroxide was added to a gel of $TiO(OH)_2$ originated from hydrolysis of $TiCl_4$, and the resulting titanium peroxo solution(TPS) was heated. The concentration of $TiO_2$ used for photo-oxidation was about 100ppm, determined by comparing the photoluminescence(PL) intensity measured as a function of $TiO_2$ concentration. $TiO_2$ sols aged at $100^{\circ}C$ for more than 12h were found to exhibit a maximum rate in photocatalytic decomposition of humic acid. and the efficiency was better than that of Degussa P25. In addition, the resulting aqueous humic acid after photocatalytic decomposition with sols had an excellent transmittance of visible light, while that treated with Degussa P25 was still turbid. caused by $TiO_2$ particles.

• Journal of Dairy Science and Biotechnology
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• v.21 no.2
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• pp.81-87
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• 2003

This study was conducted to correlate the quality depending upon sensory evaluation of ESL(extended shelf life) and non-ESL milk during the shelf life. The most important quality assurance is sensory evaluation for dairy products. ESL and non-ESL milk were stored at $5^{\circ}C$ and $10^{\circ}C$ for 14 days. In order to compare physicochemical and sensory properties, pH, TA(titratable acidity), protein, fat, lactose, FFA(free fatty acid), and other organoleptic characteristics were measured. The results showed that physicochemical properties were not significantly changed during storage. On the other hand, the freshness was affected by storage conditions. The most freshness depending upon sensory evaluation was monitored at 5 days storage. Descriptive and acceptability analysis showed that more acceptable milk was ESL milk than non-ESL milk because of off-flavor and after taste of non-ESL milk. According to these results, it was shown that the freshness of milk products depends on sensory. And ESL milk was fresher than non-ESL milk after storage.