• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.675-681
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• 2013

Home-made broccoli Kochujang (HMBK) was prepared with the addition of 5% broccoli leaf powder. Its physicochemical and functional properties were measured in extracts (80% methanol, 80% ethanol, and distilled water) and compared with home-made Kochujang (HMK) and factory-produced Kochujang (FPK). Total phenolic content (TPC) was 22% higher in methanol extract from HMBK (524.2 GAE/100 g) compared to HMK (431.0 GAE/100 g). TPC was 8% higher in ethanol extract from HMBK (541.9 GAE/100 g) compared to HMK (499.9 GAE/100 g). DPPH radical scavenging activity was 1.6 times higher in the methanol extracts from HMBK than HMK. In contrast there was no difference in DPPH radical scavenging activity between HMBK and HMK. Oxygen radical absorbance capacities in methanol and ethanol extracts from HMBK were similar to HMK, but both were higher than extracts from FPK (55% and 23% higher, respectively). Inhibition of angiotensin I converting enzyme activity in methanol extracts from HMBK was similar to HMK, but it was 2.6 times higher than inhibition activities from FPK. Interestingly, only ethanol extract from HMBK showed a 10.7% and 18.3% inhibition on cell growth of the human colon adenocarcinoma grade II cell line (HT-29) and human lung carcinoma cell line (NCI-H1229), respectively. These results indicate home-made Kochujang with broccoli leaf powder contains high total phenolics, antioxidant activities, and cancer cell growth inhibition activities.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.215.2-215
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• 2003

쌀의 소비를 촉진하고 쌀 가공품의 하나인 쌀 물엿을 이용한 고추장 제조를 시도한 결과 수부함량, pH 및 적정산도는 쌀 물엿 고추장과 쌀가루 고추장 사이에 큰 차이를 보이지 않았다. 환원당은 쌀 물엿 고추장이 쌀가루 고추장에 비하여 높았으며, 담금 초기에 비하여 숙성 90일에는 두 시험구 사이의 차이는 줄어들었다. 아미노태질소는 숙성 80일까지는 증가하다가 그 이후에는 두 시험구 모두 감소하였다. 색도 측정 결과 쌀가루 고추장의 L값이 쌀 물엿 고추장에 비하여 높게 나타났다.

• Magazine of the Korea Concrete Institute
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• v.13 no.4
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• pp.46-53
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• 2001

노출 콘크리트는 별도의 마감없이 콘크리트 면이 외부에 노출되는 특성상 최적의 품질을 가지는 콘크리트를 제조.시공하여야하는데 이러한 노출 콘크리트는 제조 및 시공 방안이 까다로울 뿐만 아니라 그 내용이 각국 소속 회사의 기술 보유 차원에서 보호되고 있어 기술 도입이 어려운 점 이외에도 시멘트, 골재 등 국산 재료 사용과 시공 방안에 근거한 국내 실정에 적합한 제조 시공 기술과 이를 위한 시방서의 제작이 필요한 시점에 있다. 또한 국내의 경우에도 2002년 월드컵 부산, 광주(<사진 1>), 서귀포 경기장(<사진 2>)등등의 경기장 건설에 노출 콘크리트를 사용하여 콘크리트 마감을 실시하고 있는 등 노출 콘크리트에 대한 요구 및 사용이 증가하고 있는 실정이다. 따라서 본고에서는 경부고속철도 천안역사나 제주월드컵경기장, 그리고 부산 아시안경기 주경기장에 노출 콘크리트를 적용하기 위한 실험 및 현장 적용 사례를 소개한다.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1158-1165
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• 1997

This study was designed to investigate the changes in microflora and enzyme activities of traditional kochujang during aging, which was prepared with a meju fermented for various periods of time. The number of bacteria was highest in all samples after 30 days of fermentation at $20^{\circ}C$, while that of mold in kochujang prepared with a 40-day- or 60-day-fermented meju was highest at 15th day of aging when yeast appeared. The activities of carbohydrases and proteases were highest in kochujang prepared with a 40-day-fermented meju followed by a 60-day-fermented meju. These results suggest that kochujang prepared with a meju aged for 40 days had the highest quality in terms of physicochemical, microbiological and enzyme activities of kochujang during fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.773-779
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• 2009

The physicochemical characteristics of abalone meat aged in Kochujang at $20^{\circ}C$ were studied. Moisture contents of Kochujang, which contained raw, roasted, and steamed abalone, increased to 14.9, 10.7, and 7.8%, respectively, compared to control at day 1. The moisture contents of all products were equilibrated at 53.5% approximately after 2 weeks. Hunter's L, a, and b values increased in all products. Total microbial counts were 5.74, 5.70, and 5.83 log CFU/g in the products and increased to 0.28, 0.30, 0.11 log CFU/g, respectively, after 28 days storage at $20^{\circ}C$. After 8 days, the pH in the steamed abalone meat decreased gradually from 5.48 to 5.16 and the titratable acidity was the highest at day 14. Volatile base nitrogens of raw, roast, and steamed abalone were 1.4, 0.9, and 2.7 mg%, but the values in the Kochujang products were 14.0, 13.8, and 11.6 mg% at day 1, and 15.5, 13.3 and 11.3 mg% at day 8, respectively. Quality of the product prepared with steamed abalone was the most acceptable by sensory evaluation.

• Applied Chemistry for Engineering
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• v.28 no.3
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• pp.290-293
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• 2017

In this study, the fundamental behavior of microdomains in block copolymer/nanoparticle composite thin films was examined. In this experiment, polystyrene-b-poly(2-vinylpyridine) block copolymer and CdSe nanoparticles having a noncentrosymmetric property were employed. Composite hybrid thin films were produced by a spin coating method, and changes in the internal structure of composite thin films were monitored mainly by transmission electron microscopy. In summary, nanoparticles resided inside the thin film relatively intact, however, the block copolymer microdomains rotated parallel to the electric field direction. This study will be very helpful for future research activities regarding behaviors of heterogeneous composite materials under external fields.

• Proceedings of the Korea Water Resources Association Conference
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• 2019.05a
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• pp.198-198
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• 2019

2011년 동일본 지역에서 발생한 지진으로 인하여 후쿠시마 다이이치에 위치한 원자력 발전소에서 다양한 방사성 물질들이 바다, 하천 그리고 대기와 같은 자연환경 속으로 유출되었다. 방사성 세슘(Cesuim, $Cs^{137}$)은 다양한 방사성 물질들 가운데 반감기(Half-life)가 30.17년으로 가장 긴 물질이다. 방사성 세슘이 환경 생태계로 한번 유출될 경우 긴 반감기과 널리 퍼지는 성질로 인하여 오랜 시간동안 넓은 지역에 막심한 피해를 초래하므로 효과적인 처리방법을 통해 안전하게 처리하는 것이 아주 중요하다. 세슘을 제거하기 위하여 물리적, 화학적, 생물학적 등 다양한 방법들을 통해 연구를 진행하고 있으며, 특히 세슘을 제거하는 아주 효과적인 방법 중 하나인 프러시안 블루(Prussian Blue, PB) 흡착제를 적용하는 방법이 많이 주목받고 있다. 그러나 프러시안 블루는 미세한 분말입자로서 수처리에 사용하게 되면 처리 후 발생되는 슬러지들을 수중으로 부터 분리하기 어려운 한계점을 가지고 있다. 최근 연구에서는 프러시안 블루의 적용 한계점를 극복하기 위하여 자성체(Magnetic substance)를 물리적 지지체로 이용하여 외부 자기장을 통해 수중으로 분리하는 방법들이 연구되고 있다. 자성체란 외부 자기장이 주어지게 되면 입자들 표면에 자성력을 띄는 물질들을 말한다. 본 연구에서는 자성체 종류들 가운데 가장 높은 자성력을 지닌 강자성체(Ferromagnetic Substance)를 물리적 지지체로 하여 산화과정, 실란과정, 합성과정을 거쳐 강자성체 입자의 표면에 프러시안 블루를 합성한 새로운 형태에 합성체를 제조하고, 제조된 합성체를 이용하여 수중에 존재하는 세슘 제거 능력을 평가하였다. 제조된 합성체의 물리적 특성을 분석하기 위하여 SEM, XRD를 이용하여 합성체 입자의 표면 분석을 진행하였다. 합성체의 세슘 제거 능력을 평가하기 위하여 임의 제조된 0.5mg/L의 세슘 농도를 가진 원수 100ml에 제조된 새로운 형태의 합성체 1g을 투입한 뒤 1분간의 반응시간 동안 반응한 이후 잔류 세슘을 측정한 결과 수중의 존재하는 세슘에 대해 99.9%의 세슘 제거율을 기록하였다. 자가분리(Magnetic Seperate)의 원리를 이용하여 수중으로부터 회수율을 측정한 결과, 99%의 합성체 회수율을 얻었다. 실험결과를 통해 외부자기장이 주어지게 되면 수중으로부터 합성체를 대부분 분리하여 회수할 수 있다고 판단된다. 본 연구를 통해 개발된 새로운 형태의 합성체는 수중의 세슘 처리 공정에서 사용자가 직접 접촉하지 않고 세슘제거 및 외부자기장을 통해 수중으로부터 분리가 가능한 합성체라고 판단된다.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.4
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• pp.49-55
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• 2021

The purpose of this study was to compare the quality characteristics of each brown rice glutinous rice red pepper paste prepared. In this study, brown rice, glutinous rice, and red pepper paste were prepared with various enzyme preparations. A 20-day study of the physicochemical and microbiological properties of each enzyme through the results process showed significant differences. In particular, brown rice red pepper paste manufactured using cozies purchased from Sunchang was functionally superior to rice cozies and bean cozies, with probiotics of 7.1-7.5×107 CFU/mL, lactobacillus of 1.9-2.2×103 CFU/mL, 48.67-52.30%, and 58.57-63.90%. When the results were combined, the composition of microorganisms and enzymes of fermented soybean paste purchased from Sunchang was not confirmed, but brown rice chili paste with nutritional and functional properties could be prepared compared to A.oryzae and A. kawachii.

• 한국생물공학회:학술대회논문집
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• 2005.10a
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• pp.326-330
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• 2005

Antioxidative capacity of natural products and combination of natural products was measured with ORP system value. Inhibitory ability of vibriocidal GOCHUJANG was compared with IZD values, inhibited clear zone was divided by diameter of disk. Phellodendri cortex, Schizandrae fructus, Theae folium, Scutellaria baicalensis george and Acanthodanacis cortex and Combination of these natural products were showed higher antioxidant capacity and controlling ability against V. parahaemolyticus. Two kinds of combinations, A combination was composed of Phellodendri cortex, Schizandrae fructus, Theae folium, Scutellaria baicalensis george, and B combination was consist Acanthodanacis cortex plus A combination, were presented higher inhibition ratio with IZD values as 1.57 and 1.56, respectively. Vibriocidal GOCHUJANG was prepared based on A and B combination with their higher IZD value as 1.67 and 1.79, respectively. and, when vineger was added to A and B based GOCHUJANG their IZD value was more higher as a 2.15 and 2.44, respectively. B combination based GOCHUJANG was exhibited higher controlling effect than A based GOCHUJANG. Combination of natural products was more important precedure for increasing vibriocidal effect.

• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.19 no.4
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• pp.5-10
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• 2010