• Journal of Dairy Science and Biotechnology
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• v.40 no.2
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• pp.57-65
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• 2022

This study was conducted to evaluate the potential use of milk mineral (MM) as the calcium source for the production of calcium-fortified yogurt. MM was composed of 83% minerals, 7.5% lactose, 3.3% protein, and < 1% fat. Calcium (Ca) content in MM was about 46%; calcium: phosphorous ratio was 1.28:1. The aqueous solubility of Ca increased with the decrease in pH; the solubility at pH 4 and 5 was 98% and 53%, respectively. Ca-fortified yogurt with up to 200 mg Ca/100 mL did not show significant differences in acid production and number of viable cells; however, the viscosity increased significantly (p<0.05) with the increase in Ca levels. Microstructure analysis of Ca-fortified yogurt using confocal scanning laser microscopy indicated that the protein network became denser with increasing fortification with MM. There was no significant difference in the sensory quality between the control and Ca-fortified yogurts. Therefore, MM could be used for the production of Ca-fortified yoghurt without compromising the quality characteristics of yogurt.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.26 no.3C
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• pp.201-207
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• 2006

Soil tests are generally conducted using a membrane to measure a pore water pressure. However, it has also been recognized that the membrane penetrates into the specimen by the change of the confining pressure, and it results in the erroneous measurement in the pore water pressure and the volumetric strain. This study examined the effectiveness of the correction equation of the membrane penetration on the basis of the experimental data acquired during the isotropic unloading and the cyclic shear process using the hollow cylindrical shear test equipment. The results showed that the membrane penetration by the correction equation could be overestimated when the mean effective stress was lower than 20kPa in this study. The limitations originated from the sudden increase near the zero effective stress, and in order to prevent the overestimation in low effective stress condition, the use of the constant a was proposed in this study. Furthermore, the correction equation for the membrane penetration had to be applied carefully when the initial relative density was high and the density changes were occurred by the relocation of the soil particle by the liquefaction.

• Korean Journal of Culture and Social Issue
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• v.11 no.spc
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• pp.97-115
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• 2005

This study investigated the factors that influence the attitude, trust, and acceptance toward the North Korean residents by South Koreans. Three hundred and ninety-two South Koreans, including 222 with no contact experience with North Korean residents and 170 with contact experience, answered a questionnaire. The experience group included police officers who provide protection and settlement service, labor counsellors, social workers, church people, college classmates and tutors, and teachers in alternative schools for North Korean youths. The results indicated that protecting police officers have highly negative attitudes in both cognitive and affective dimensions and also show low trust and acceptance. Teachers in alternative schools, on the other hand, were found to have both positive and negative cognitive evaluations of North Korean residents, but still maintained positive affect and high trust and acceptance. People with no contact experience had negative affect along with pity, and showed medium level trust and acceptance. The distinctive difference between the police officers and teachers were attributed to the individual characteristics such as authoritarian personality and uncertainty avoidance rather than to the frequency or depth of contact. The most important determinant of trust and acceptance were found to be the affective component. The implications of these findings on the selection and training of interface personnel and peace education were discussed.

• Journal of Korean Society of Archives and Records Management
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• v.24 no.1
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• pp.187-204
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• 2024

This study was conducted to examine the current status of record management in parliamentary offices and identify areas of improvement. For this, in-depth interviews were conducted primarily with parliamentary aides to investigate their perceptions and needs. The research revealed that although the responsibility for record management in parliamentary offices lies with the aides, systematic record management is lacking because of inadequate awareness. While some aides recognize the importance of record management, there is still a need for a change in perception and practice. Furthermore, the study found that there is a lack of systematic education and support for effective implementation. The perceptions of aides were classified into three types: proactive (type A), pragmatically adaptive (type B), and those emphasizing the specificity of parliamentary records (type C). In particular, the change in perception of aides in types B and C is crucial, considering their pivotal role in parliamentary office record management. In response, this study suggests education and awareness improvement programs for record management, the introduction of an integrated record management system, and the establishment of policy and institutional support as key tasks.

• The korean journal of orthodontics
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• v.32 no.1 s.90
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• pp.9-18
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• 2002

The present study hypothesized that the double keyhole looped archwire plays a positive role for the sake of translatory movement and/or controlled tipping of upper 6 anteriors, and secures anchorage control as well. The purposes of the study were to evaluate the changes in lateral cephalograms during orthodontic treatment with DKHLs and to compare the skeletal & dental changes before- & after-treatment. The materials of this study were lateral cephalograms of 20 adult patients with upper dentoalveolar protrusion both in class I and in class II Division1 malocclusion. Lateral cephalograms were taken before and after orthodontic treatment with upper 1st bicuspid extraction and DKHLs. The results were obtained as follows : 1. There were no statistically significant differences in skeletal measurement except SNB and PTFH between before- & after-treatment. The major changes were in dentoalveolar region. 2. After treatment, there were statistically significant decrease in dental measurement except interincisal angle. 3. Both upper & lower lip protrusion was decreased. 4. There were statistically differences in upper anterior crown horizontal & root vertical dimension(7.08 ${\pm}$ 2.14 mm, 2.38 ${\pm}$ 1.15 mm, p<0.01). 5. There were statistically differences in upper posterior dental(both crown & root) horizontal dimension(2.48 ${\pm}$ 0.99 mm, 2.05 ${\pm}$ 0.91 mm, p<0.01).

• Food Science and Preservation
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• v.16 no.1
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• pp.60-67
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• 2009

The purpose of this research was to develop the apple dressing sauce added pine mushroom (Tricholoma matsutake Sing.) and chitosan which has excellent functionality and scent. An apple dressing sauce with pine added to it was manufactured and tested for sensuality and also for quality changes during storage. The sensory test of the sauces added pine mushroom, the apple dressing sauce added pine mushroom and the apple dressing added pine mushroom and chitosan scored high points. The chromaticity of the apple dressing sauce with pine mushroom compared to the pine didn't show much difference in the L, a, b values and also in the sauces added pine and chitosan, the apple dressing showed less change. At $4^{\circ}C$ and 25, the viscosity of the sauces with pine mushroom showed a small increase in all samples as the storage duration went on. At $4^{\circ}C$, a continuous decrease of the pH was seen in all of the apple dressing sauce added with pine mushroom on storages and from 30 days the pH seemed to start increasing slightly. During storage, the titratable acidity in all samples of the apple dressing with pine mushroom at $4^{\circ}C$ and $25^{\cird}C$ seemed to some what increase as the term went on but there was no significant differences to the acidity. At $4^{\circ}C$, the total viable cells in the apple dressing with pine mushroom showed $1.7{\times}10^{2}CFU/g$ which was the lowest in the beginning of storage period but as the storage period grew longer the total viable cells increased in all of the samples.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.13 no.1
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• pp.67-82
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• 2008

This study was performed to investigate changes in benthic environment and macrobenthic polychaete communities in Gamak Bay where various environmental quality improvement projects have been implemented in recent years. Field surveys were carried out in February, 2005 and February, 2006 and twenty stations were selected to explore whether or not there were between-year differences in biotic and abiotic variables. Of 10 environmental variables measured, only three variables including dissolved oxygen (DO), total ignition loss (IL), acid volatile sulfide (AVS) showed significant between-year differences. Specifically, IL and AVS were, on average, 1.5 and 3 times lower in 2006 compared to those in 2005, respectively, which was more pronounced in the northern part of the bay. A total of 95 polychaete species was sampled from the two sampling occasions. Between-year differences in the number of species, abundance, and diversity were varied from place to place. In the northern part of the bay, fewer species were found in 2006 rather than in 2005, but diversity increased in 2006 due to the reduction in dominance of a few species. On the contrary, in the central part of the bay, the number of species, abundance and diversity prominently increased in 2006. In the southern part of the bay, all the biological indices maintained similarly during the two years. Dominant species in 2005 were such opportunistic or organic pollution indicator species as Lumbrineris longifolia, Capitella capitata, Mediomastus californiensis, Pseudopolydora paucibranchiata, etc. and most of them were mainly distributed in the northern part of the bay and in the proximity of it. In 2006, however, Euchone alicaudata, L. longifolia, Paraprionospio pinnata, Flabelligeridae sp., etc. were dominant and distributed mainly in the central part of the bay. Multivariate analyses showed that the whole polychaete community could be divided into 5 groups reflecting the geographical positions of the sampling stations and temporal variation particularly in the northern part of the bay. According to the results of BIO-ENV procedure, TOC (${\rho}=0.52$) and AVS (${\rho}=0.49$) as a single variable best explained the polychaete community structure. The best combination was made by such variables as TOC, AVS, sorting coefficient, and water temperature (${\rho}=0.60$). In conclusion, between-year differences in biotic and abiotic variables imply that recent efforts for the environmental improvement produced positive influences on the benthic environment of Gamak Bay, particularly the northern part of the bay.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.242-254
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• 2015

Barley is a main food source, along with rice, in our dietary life that is easy to buy and process. It is required to develop a beverage base and barley syrup for desserts in order to raise utilization of barley beyond its present use in Sikhye (sweet fermented rice drink) and Jocheong (grain syrup) production. In pursuit of the goal to increase the usability of barley as an ingredient of processed food, this study examined the optimal preparation conditions of barley mash for barley syrup. In addition, the study prepared a barley syrup using saccharified barley liquid, analyzed quality characteristics, and conducted a sensory evaluation. Saccharified barley liquid(barley mash) was prepared with ratios of adding malt of unhulled barley germinated as 0 g(CON), 10 g(BM10), 20 g(BM20), and 30 g(BM30). The results of measuring pH under the varied conditions of saccharification temperatures from $50^{\circ}C$, $60^{\circ}C$, and $70^{\circ}C$, as well as time from 1 to 8 hours, treveal that the optimum condition for malt saccharification is $60^{\circ}C$ for 5 hours. By adding oligosaccharides and lemon juice to the saccharified barley liquid at the different ratios of added malt, this study measured quality characteristics(color value, viscosity, pH, sweetness) of barley syrup warmed up for 1 hour. As the result of measuring color in the barley syrup prepared by saccharified barley liquid, higher levels of added malt saw L-value decreased while a-value and b-value both increased. BMs30 showed the highest viscosity of $1,202.67{\pm}3.06$. As for pH, BMs30 was the highest at pH $3.57{\pm}0.02$. The result of the sensory evaluation of barley syrup showed the superior sensory characteristics of BMs20 in terms of color, flavor, sweetness, viscosity and overall quality.

• Korean Journal of Food Science and Technology
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• v.48 no.2
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• pp.147-152
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• 2016

This study was conducted to investigate the physicochemical quality properties and provide basic data for the activation of traditional Kamju of juice type product prepared by mixing malt and extruded rice collet powder. Malt extracts were prepared by extracting the mixture of malt and water at a weight ratio of 25:75 after soaking for 2 h at $45^{\circ}C$. Rice collet powder was prepared by adjusting the barrel temperature to $95^{\circ}C$, screw speed to $3.07{\times}g$, discharge port diameter to 7 mm and a raw material input to 50 kg/h, the powder was then ground to a particle size of 80 mesh. The physicochemical characteristics (pH, color, viscosity, reducing sugars, number of viable cells, free amino acids) and sensory evaluations were conducted at various time points during the saccharification and at different mixing ratios of the extruded rice collet powder to malt extract (5:95, 15:85, 25:75, 35:65, each at $55^{\circ}C$ for 9 h). As a result, with an increase in the proportion of the extruded rice collet powder and saccharification time, the physicochemical properties of traditional Kamju significantly improved (p<0.05). A mixing ratio of 35:65 rice collet powder to malt extract and a saccharification time of 9 h were found to be the most desirable conditions. However, based on the sensory evaluation, a mixing ratio of rice collet powder and malt extract of 25:75 and a saccharification time of 5 h resulted in the most preferable palatability of traditional Kamju (p<0.05). Therefore, the mixing ratio and saccharification time should be determined to provide a better choice with respect to the taste and economic aspects of traditional Kamju.

• Journal of the Korean Applied Science and Technology
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• v.34 no.1
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• pp.1-11
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• 2017

Bio-oil has attracted considerable interest as one of the promising renewable energy resources because it can be used as a feedstock in conventional petroleum refineries for the production of high value chemicals or next-generation hydrocarbon fuels. Zeolites have been shown to effectively promote cracking reactions during pyrolysis resulting in highly deoxygenated and hydrocarbon-rich compounds and stable pyrolysis oil products. In this study, catalytic pyrolysis was applied to upgrade bio-oil from yellow poplar and then fuel characteristics of upgraded bio-oil was investigated. Yellow Poplar(500 g) which ground 0.3~1.4 mm was processed into bio-oil by catalytic pyrolysis for 1.64 seconds at $465^{\circ}C$ with Control, Blaccoal, Whitecoal, ZeoliteY and ZSM-5. Under the catalyst conditions, bio-oil productions decreased from 54.0%(Control) to 51.4 ~ 53.5%, except 56.2%(Blackcoal). HHV(High heating value) of upgraded bio-oil was more lower than crude bio-oil while the water content increased from 37.4% to 37.4 ~ 45.2%. But the other properties were improved significantly. Under the upgrading conditions, ash and TAN(Total Acid Number) is decrease and particularly important as transportation fuel, the viscosity of bio-oil decreased from 6,933 cP(Control) to 2,578 ~ 4,627 cP. In addition, ZeoliteY was most effective on producing aromatic hydrocarbons and decreasing of from the catalytic pyrolysis.