• Food Science and Preservation
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• v.12 no.3
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• pp.252-256
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• 2005

For increasing shelf-life, melons with different washing and packaging were evaluated during storage at room temperature. Hardness and weight of melon was decreased during storage period and, after 12 days, severe rotten or decay appeared on melons except melon with ozone-water. Organoleptic test on color, appearance, taste and texture showed maximum values on melons eith ozone-water washing. Particularly, spots have been shown on all packaged melons in the later storage, except melons washed with ozone-water. According to these results, ozone-water washing was effective for keeping the high quality of melons.

• Korean Journal of Plant Tissue Culture
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• v.22 no.1
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• pp.29-33
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• 1995

This study was carried out to analyse saikosaponin contents in adventitious root formed from callus of Bupleurum falcatum L. The induction of adventitious root from callus of 4 weeks of culture was most favorable to MS medium supplemented with 0.1 mg/L 2,4-D. The adventitious root formation ratio per callus was highest when the size of callus was 900 to 1,000 $\mu$M The content of saikosaponin a and d was 2089$\pm$124 $\mu$g and 4778 $\pm$ 214 $\mu$g at 150 days of culture respectively on the basis of g dry root wt, whereas that of saikosaponin c was 3492 $\pm$ 123 $\mu$g at 60 days of culture.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.18 no.1_2
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• pp.9-14
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• 2012

The dried persimmons are susceptible to fungal decay, browning, textural hardening during storage and marketing at ambient temperature. To resolve these problems in commercial storage, chilled storage at $0^{\circ}C$ was tried with cinnamon extract pre-treatment and different packaging conditions measuring the quality changes of dried persimmons for 160 days. Nylon/LDPE package among 6 tested package conditions was the best in maintaining the quality. The rate of weight loss, fungal decay, browning, hardening were the least in this package. Pre-treatment of cinnamon extract in quality of dried persimmons was effective in quality preservation.

• The Korean Journal of Food And Nutrition
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• v.10 no.3
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• pp.339-343
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• 1997

To investigate the possibility of making noodle with Chestnuts flour(C.F), it was mixed with wheat flour by the ratio of 70%. Making characteristics of noodle was studied in terms of the viscosity property, cooking quality test, color measurement and sensory evaluation. The viscosity property of noodles with 10~20% C.F was almost same value as control. In the cooking quality test, noodles with 10~30% C.F was almost same value as control in weight, volume and absorbance of cooked noodle. Color difference($\Delta$E) between noodles with C.F was not significantly different from control in color, only noodle with 10% C.F was same as control in texture by sensory evaluation test. Based on the cooking and sensory evaluation test, addition of 30% C.F to wheat flour may be suitable for making noodle.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2017.05a
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• pp.137-137
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• 2017

Al-Mg 합금은 비중이 적고 강도가 우수하기 때문에 해양 환경에서 구조용 재료로 많이 사용되고 있으며, 특히 선박용 재료로 사용될 경우 선체의 중량을 줄일 수 있어 연료비가 절감되며 선속의 고속화가 가능하다. 그러나 해양환경에서의 재료 특성에 관한 지식 및 관련 기술 부족으로 알루미늄 선박 건조는 활성화 되지 못하고 있는 실정이다. 알루미늄 합금은 공기 중에서는 우수한 내식성을 지니는 것으로 알려져 있으나 해수환경에서는 염소이온에 의한 부동태 피막 파괴로 인해 내식성이 저하되며 공식 및 응력부식균열 등에 의한 손상이 발생할 수 있다. 특히 용접부의 경우, 모재에 비해 부식손상에 취약하며 기공과 같은 용접 결함을 포함하고 있어 구조물 파괴의 시발점이 될 수 있으므로 선박 및 구조물 건조시 대비가 필요하다. 그러나 이에 관한 충분한 연구가 이루어지지 않아 국내 중소형 조선소의 경우 알루미늄 선박 건조에 어려움을 겪는 경우가 많다. 따라서 본 연구에서는 선박 건조 및 해양 구조물에 널리 사용되는 Al 5083-H321 합금 용접부에 대하여 해수 내 부식 특성을 연구하고자 한다. 부식특성 파악을 위한 전기화학적 실험에 앞서 화학적 에칭을 통해 미세부위별 실험을 수행하였다. 기준전극은 은/염화은 전극을 대극은 백금전극을 사용하였으며, 타펠 분석을 위한 분극실험은 OCP를 기준으로 -0.25 ~ +0.25 V까지 실시하였고 양극분극실험은 OCP ~ +3.0 V까지 실시하였다. 양극분극 실험 후 부식된 표면은 주사전자현미경과 3D 분석을 통해 용접부 조직에 따른 전기화학적 특성을 관찰하였다.

• Proceedings of the Korean Society of Applied Pharmacology
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• 1995.04a
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• pp.122-122
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• 1995

본 연구는 유전공학적인 방법으로 합성된 상피세포성장호르몬인 DWP-401에 대한 마우스의 반복투여에 의한 아급성독성을 조사하기 위하여 실시하였다. 시험군은 ICR 마우스 압수 각각 10 마리씩으로 하여 3 개의 처치군 및 대조군(0, 1, 0.2, 0.04 mg/kg)과 회복시험군(0, 1 mg/kg)을 두었다. 시험물질은 13 주간 경배 부 피하에 1 주에 6 회의 빈도로 투여하였고 대조군과 최고용량 군에서 5 주간의 회복기간을 두었다. 시험기간 중 체중, 사료섭취량 및 음수섭취량을 측정하였고, 뇨검사, 안검사, 혈액학적검사, 혈액생화학적 검사, 부검소견관찰, 장기중량측정 및 병리조직학적검사를 실시하였다. 이상의 실험결과 DWP-401의 마우스에 대한 표적장기는 상피세포, 간장, 비장, 부신, 방광 신장, 각 장기의 복막과 흉막, 림프계, 난소 및 투여부위였고 회복성이 인정되었다. 무해용량은 0.04 mg/kg/day였으며 확실 중독량은 0.2 mg/kg/day 이상으로 사료되었다.

• Food Science and Preservation
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• v.11 no.4
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• pp.437-440
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• 2004

To investigate the effects of pre-treatment and packaging materials for dried persimmon during 6 month storage, the citric acid, salt, xylitol, L-cystein was pre-treated on dried persimmon, and then packed with LDPE film($0.06\;{\mu}m$) and N/LDPE($0.06\;{\mu}m$). The rate of moisture contents, browning, fungi and weight loss of dried persimmon pre-treated with citric acid, salt, xylitol, L-cystein were changed a little in N/LDPE, but were highly changed in LDPE. The commodity of dried persimmon packed with N/LDPE was also higher than that of LDPE.

• Clean Technology
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• v.12 no.4
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• pp.238-243
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• 2006

The aggregate properties of chilled converter slag reformed by atomizing liquid converter slag were investigated. The properties of mortars with various replacement of standard sand by chilled converter slag as recycled fine aggregates were investigated. The particle shape of chilled converter slag by atomizing was a sphere with an open cavity which is enclosed with two layers like a bored coconut. Specific gravity, unit weight and fineness modulus increased with increasing the replacement, and solid content had the maximum at the replacement of 75% and water absorption rate had the minimum at the replacement. The hardened mortars with higher replacements have the higher specific gravity and the denser texture.

• Journal of the Korea Concrete Institute
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• v.14 no.1
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• pp.33-40
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• 2002

Vacuum concrete manufactured by vacuuming and decompressing fresh concrete. It is known to have improvement on abrasion and strength by making a structural confinement through elimination of internal gap. It has been implemented on buildings floors, concrete dam, etc. in developed countries. This study was aimed to monitor changes in physical characteristics such as strength and slump of concrete influenced by changes of vacuum, decompression level and combination condition during concrete manufacturing process. The results are as follows: It is indicated that decompressed concrete shoved increase in unit weight and compressive strength by compact compression phenomenon influenced by decrease in internal gap caused by diminishing oxygen. However, continuous research is necessary to resolve problems on construction, design and durability.

• the MEAT Journal
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• s.36 summer
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• pp.61-71
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• 2009

The aim of this work was to analyze the effects of salt and NaNO2 on weight loss, proximate compositions, chemical parameters and texture characteristics of dry-cured ham processed using Korean methods. Four different treatments were considered: The H8 group of 3 hams (11.30 kg) was salted with 9.2 g/kg salt (w/w) (high salt batch), the HS+NaNO2 group of 3 hams (10.65 kg) was salted same as HS group and added 100 ppm NaNO2. The LS group of 3 hams (11.42 kg) was salted with 6.2 g/kg salt (w/w) (Low salt batch), the LS+NaNO2 group of 3 hams (10.62 kg) was salted same as L8 group and added 100 ppm NaNO2. The highest weight losses took place at the drying stage (27.46, 28.25, 26.99, and 28.42%). However, there were no significant differences in the weight losses between treatments (p>0.05). The moisture content was significantly affected with addition of NaNO2 (p<0.05), the L8 hams had significantly higher moisture content than HS + NaNO2 and L8 + NaNO2 (p<0.05). The level of salt and NaNO2 did not affect the fat, protein and ash contents. The hardness and chewiness in biceps femoris muscle from L8 hams were significantly lower than in the muscles from HS + NaNO2 hams (p<0.05). The NaNO2 did not affect the texture characteristics of dry-cured hams. The processing conditions significantly affected the chemical parameters of biceps femoris muscle (p<0.05). The water activity in biceps femoris muscle from L8 hams was significantly higher than in muscles from HS and H8+NaNO2 hams (p<0.04). The salt content in biceps femoris muscles from LS + NaNO2 hams was significantly lower than in the muscles from HS and HS + NaNO2 hams (p<0.05). The NaNO2 treatment did not affect the NaNO2 content in biceps femoris muscles (p>0.05). The processing conditions did not significantly affect the lightness (L), redness (a), and $h^{\circ}$ of biceps femoris muscles (p>0.05). The yellowness (b) and chroma in biceps femoris muscle from HS + NaNO2 hams were significantly higher than in the muscles from HS and LS hams.