• The Journal of the Convergence on Culture Technology
• /
• v.8 no.3
• /
• pp.331-337
• /
• 2022

This study is to investigate the effect of Chinese university track and field athletes on their athletic commitment and performance. The men and women aged 19 or older were selected as a population for athletes from Hanam University, Jeongju University, and Hanam Normal University, and 1400 questionnaires were distributed using the Convenience sampling method. The results obtained by performing data processing are as follows. First, all factors had a statistically significant effect on performance in the effect of sub-factors of exercise commitment (cognitive commitment, behavioral commitment). Second, all factors had a statistically significant effect on the performance of the sub-factors of exercise commitment (cognitive commitment, behavioral commitment). Third, all factors had a statistically significant effect on the effect of sub-factors of exercise commitment (cognitive commitment, behavioral commitment) on concentration.

• Applied Biological Chemistry
• /
• v.48 no.3
• /
• pp.240-245
• /
• 2005

Response surface methodology was used to investigate clarification characteristics (turbidity, brown color, soluble solid, total sugar and reducing sugar) of enzyme in pomegranate extract. Enzyme was treated at 16 conditions including independent variables of temperature ($35{\sim}55^{\circ}C$), time ($30{\sim}70\;min$) and concentration ($0.02{\sim}0.10%$) based on central composition design. Turbidity was decreased with increase of enzyme concentration, and the minimum value of turbidity was 0.04 (OD) when 0.08% enzyme was treated at $37.99^{\circ}C$ for 60.90 min. Total sugar was affected by all treatment conditions and the maximum value was 8.37% when 0.03% enzyme was treated at $39.28^{\circ}C$ for 42.04 min. Reducing sugar and soluble solid were largely affected by enzyme concentration, and the maximum value of reducing sugar was 7.22% when 0.02% enzyme was treated at $42.96^{\circ}C$ for 46.21 min. The maximum value of soluble solid was 8.13% when 0.02% enzyme was treated at $46.91^{\circ}C$ for 42.13 min.

• Korean Journal of Food Science and Technology
• /
• v.20 no.6
• /
• pp.787-793
• /
• 1988

Juices of Golden Queen, Neo-Muscat and Seibell-9110 were prepared with the addition of $SO_2(100ppm)$ in must and juice, of $SO_2(100ppm)$ and pectinase (40mg/l) in must, respectively and then 300mg/1 of Polyclar AT were added on different white wines from grape juices. Phenolics content in grape juices and white wines were determined. and also changes of browning capacity of white wines during the storage periods at $45^{\circ}C$ were investigated by accelerated method. Extraction of total phenol into grape juices was increased significantly in $SO_2-pectinase$ addition lot and content of total phenol of Seibell-9110 juice was two or three times higher than the others. Yield of grape juices was highest in $SO_2-pectinase$ addition lot. Ethanol content of white wines were 11.4-12.0 v/v% , and total acid, fusel oil and methanol content of Neo-Muscat white wine was lower than that of the other white wines. Total phenol content of white wines was 25-50% lower than that of grape juices and 50-80% lower in colour. Browning capacity of white wines was decreased by 25-40% for 18 days at $45^{\circ}C$ with addition of Polyclar AT, but Seibell-9110 white wine prepared from $SO_2-pectinase$ addition lot was not available commercially because of severe browning.

• Microbiology and Biotechnology Letters
• /
• v.17 no.6
• /
• pp.580-586
• /
• 1989

Penicillium sp. CB-20 was selected for strong polygalacturonase activity among various strains of molds found in soil. The optimum pH for the enzyme activity was 5.0 and optimum temperature was 4$0^{\circ}C$. The enzyme was relatively stable in acidic condition and unstable by heat treatment. The activation energy, Km and V$_{max}$ for the polygalacturonase were 2.499 Kcal/mol, 2.13$\times$10$^{-2}$mol/l, and 104.17 $\mu$mol/min. The activity of polygalacturonase was inhibited by Ag$^{+}$, Cu$^{++}$, Pb$^{++}$, Fe$^{+++}$, $Ca^{++}$, Na$^+$, Mn$^{++}$. The enzyme can be inactivated by the treatment ethylenediamintetra acetic acid, 2,4-dinitrophenol and $H_2O$$_2$. The results indicate the possible involvement of histidine, chelate and terminal amino group as active site. The enzyme was endo-type polygalacturonase.

• Journal of Wetlands Research
• /
• v.18 no.1
• /
• pp.68-75
• /
• 2016

A set of lab-scale polymer synthetic fiber packed column wetlands composing three columns (CW1, CW2 and CW3) with different hydraulic regimes, recirculation frequencies and pollutant loading rates, were operated in 2012. Synthetic fiber tested as an alternative wetland medium for soil mixture or gravel which has been widely used, has very high pore size and volume, so that clogging opportunity can be greatly avoided. The inflow to the wetland was artificial stormwater. All the wetlands achieved effective removal of TSS (94%~96%), TCOD (68%~73%), TN (35%~58%), TKN (62%~73%) and NH4-N (85%~ 99%). Particularly, it was observed that COD was released from the fiber during one distinct period in all wetlands. This was probably due to the degradation of polymer fiber, and the released organic matters were found to serve as carbon source for denitrification. In addition, with longer retention time and frequent recirculation, lower effluent concentration was observed. With higher pollutant loading rate, higher nitrification and denitrification rates were achieved. However, although organic matters were released from the fiber, the lack of carbon source was still the limiting factor for the system since the release persisted only for 40 days.

• Korean Journal of Food Science and Technology
• /
• v.20 no.3
• /
• pp.419-425
• /
• 1988

The clarified apple juice was pre-concentrated by reverse osmosis system as a trial for reduction of heat treating time and quality drop in concentration of the juice. The permeate fluxes through CA 865 and CA 960 membranes were higher than those of HR 95 and HR 98 membranes even at the low operating pressure. In the concentration limit depended on the membranes used, HR membranes operated at 60 bar showed $29.0^{\circ}$Brix, and the time required to reach the limit was 86 min for HR 95 and 71 min for HR 98. In cases of CA membranes run at 30 bar, the juice concentration was linearly increased without the limit, and longer time to reach the same concentration was required in comparison with HR membranes. As the juice concentration was increased, the loss of soluble solids was increased, and the average contents of soluble solids in the permeate passed through HR 95, HR 98, CA 865 and CA 960 were 1.3, 0.5, 7.5 and $2.3^{\circ}$ Brix, respectively, in the juice concentration range of 20.0 -$25.0^{\circ}$ Brix. The lower amounts of sugars, total acid and flavor volatiles were involved in the permeate through HR membranes, especially HR 98 than in the permeate through CA membranes.

• Korean Journal of Food Science and Technology
• /
• v.30 no.5
• /
• pp.1146-1151
• /
• 1998

To prevent deterioration of the jujube wine quality by using heat sterilization while commercial production, ultrafiltration and microfiltration were applied. The permeate flux and physicochemical properties of jujube wine determined by MF and UF membrane ($0.2\;{\mu}m$ pore size and 50 K dalton cut off) were investigated. The permeate flux increasing caused the increased operating pressure. The Hunter L value of jujube wine treated MF and UF was increased and that of b value was decreased. The turbidity of jujube wine treated MF and UF was largely decreased. And the values of pH, ethanol, total acid and soluble solid were decreased or were at the same level comparing with untreated jujube wine. Retention percentage of sugar and organic acid was more than 80% and was not influenced by operating pressure. Results of sensory evaluation indicated that the color of UF was superior to un-treatment and commercial ones. And the flavor and taste were not significantly different with untreated jujube wine. The quality deterioration of commercial jujube wine could be improved by MF and UF. According to the sensory evaluation, there was also not difference between MF and UF for preference test. Therefore, the quality of jujube wine could be improved by MF having better separation yield efficiency than UF.

• Journal of Wetlands Research
• /
• v.14 no.2
• /
• pp.223-235
• /
• 2012

In this paper, field study results about accumulation of sediments and its property in the forebay of wetland aiming at stormwater from rural area wherein intensive cow feeding lots are operated are provided. In addition, some design aspects are discussed. Amount of sediment generation in the longitudinal direction of forebay was found to be affected by hydrological factors such as rainfall depth and intensity. Nutrient contents in the sediments of this wetland were 10 times higher than those in stormwater wetland in rural area without animal-feeding lot. Total-Pb and As contents show similar level to values from the soils of surrounding watershed, but Total-Cu content was higher due to the animal feeding lots. Yearly amount of sediment generation, its depth and volume were estimated to 13tons, 23cm, and $65m^3$. Based on these results and recommended guideline by Korean Ministry of Environment, dredging frequency was found to be about 2.7years. The shape of forebay has to be carefully designed to deal with a great change in flow rate. According to the results of sediment depth analysis, instead of the present rectangular, wedge-shape forebay is more desirable in handling scouring caused by high flows.

• Food Science and Preservation
• /
• v.21 no.4
• /
• pp.506-511
• /
• 2014

In Gyeongsangbuk-do seongju area, hundreds of tons of spoiled oriental melon are harvested annually. Therefore, ways to prevent such spoilage are needed. This study was conducted to investigate the quality characteristics of spoiled oriental melon juice after enzyme treatment for the production of oriental melon concentrate. The treatment of the oriental melon juice with three kinds of enzymes with variable concentrations showed the following results. PECE(1), which was compounded pectinase and cellulase at 0.01% (v/v), gave the melon a 0.16 brown color and 0.01 turbidity, and the highest L value of 97.00. The detected free sugar contents were fructose, glucose and sucrose, with the amount of sucrose the highest at roughly 4,000 mg%. The mixture of different enzyme treatments resulted in a 0.15 brown color and 0.01 turbidity at 60 minutes, and the L value was high at 97.25. The enzyme treatment temperatures of $50^{\circ}C$ and $60^{\circ}C$ yielded a low-level brown color and low turbidity, but the L values were high at $60^{\circ}C$ and $70^{\circ}C$. These results showed that 0.01% (v/v) mixing enzyme, i.e., pectinase and cellulose compounded at $60^{\circ}C$ for 60 min, must be used for the production of oriental melon concentrate.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.2
• /
• pp.264-270
• /
• 2012

The effect of pectinase on wine production and quality during wine fermentation was investigated in an experiment a laboratory scale (2 kg grape/5 L tank). Experimental results show that the enzyme-treated sample displayed a 13% higher rate of grape juice production compared to control (enzyme-untreated). In the case of color analysis, the addition of pectinase improved the color quality of wine in terms of both color intensity and hue values. The results show that pectinase enhanced both dark-red color and clarity of wine during the fermentation period. Further, the methanol concentration of the wine sample treated with pectinase reached 225.32 mg/L (control: 100.72 mg/L) due to hydrolysis of pectin. Sensory analysis after fermentation showed that pectinase significantly increased the color, smell, taste, and touch intensity scores of wines compared to control.