• Korea and Global Affairs
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• v.1 no.2
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• pp.109-128
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• 2017

The purpose of this study is to consider the appearance of the global generation transnational identity and forming process, existence aspect, functional role, and on the actuating mechanism, and etc. The results about the transnational identity of Diaspora and diversity are as follows. First, as to the transnational identity, the emigrants had been being determined by the relation with the accreditation and how type had been deal with one's decision about the self-identify. Second, the individual experience of the emigrant, interaction, and unstable status political support etc. various factors were combined and the diversity of the Diaspora identity showed. Third, the identity concept had been performing the function in the more expanded meaning called the nation and nation through the continuous meaning expansion than the individual as the national ideology. Fourth, the transnational identity of Korean-Chinese was specialized into the nation identity, double identity, and 'the identity of the third' etc. Fifth, the transnational identity of the Nikkei-Brazilian appeared for Japanese identity, Brazilian identity, and Nikkeijin identity etc. in Japan. In conclusion, the Transnational identity of the Diaspora is reproducing the identity of the emigrant, it suggests through the differentiation in the settlement and exclusion.

• Journal of the Korean Vacuum Society
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• v.18 no.6
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• pp.474-480
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• 2009

We have investigated optical properties of InAs quantum dots (QDs) grown on GaAs (100) substrate by molecular beam epitaxy, by means of photoluminescence (PL) and time-resolved PL spectroscopy. InAs QDs were grown by using In interruption growth technique, in which the In flux was periodically interrupted by a closed In shutter during InAs QDs growth. The shutter of In source was opened for 1 s and then closed for 0, 9, 19, 29, or 39 s. This growth sequence was repeated 30 times during QDs growth. For each sample, the total amount of In contributing to the growth was the same (30 s) but total growth time was varied during the InAs growth. As the In interruption time is increased from 0 to 19 s, the PL peak position of the QDs is red-shifted from 1096 to 1198 nm, and the PL intensity is increased. However, the PL peak is unchanged and the intensity is decreased as the In interruption time is increased further to 39 s. The PL decay times measured at the PL peak position for all the InAs QDs are independent on the QD growth conditions and showed about 1 ns. The red-shift of PL peak and the increase of PL intensity can be explained due to increased QD size and the enhancement in the migration of In atoms using In interruption technique. These results indicated that the size and shape of InAs QDs can be controlled by using In interruption growth technique. Thus the emission wavelength of the InAs QDs on GaAs substrate can also be controlled.

• Food Science and Preservation
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• v.18 no.2
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• pp.149-155
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• 2011

Cheonggukjang tablet was prepared by addition of medicinal herb extracts (from Lentinus edodes, Codonopsis lanceolata, or Houttuynia cordata Thunb.) to improve its quality and functional properties. Lightness and yellowness (measured using Hunter's color values) were generally increased with increasing amount of medicinal herb extracts, whereas pH decreased. In proximate composition, the levels of crude protein, lipid and fiber levels of Cheonggukjang tablet decreased with increasing amount of added medicinal herb extracts, whereas moisture and crude ash were increased. The major amino acid of Cheonggukjang tablet were glutamic acid, aspartic acid, leucine and the principal fatty acids of Cheonggukjang tablet were linolenic acid, linoleic acid and palmitic acid, respectively. Hardness levels of Cheonggukjang tablet decreased with increasing amounts of added medicinal herb extracts. The Cheonggukjang tablet added with medicinal herb extracts increased both crude saponin and quercetin contents. Sensory score of Cheonggukjang tablet containing 20% (w/v) medicinal herb extracts were optimal in terms of both quality characteristics and sensory evaluation.

• Journal of Aquaculture
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• v.13 no.4
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• pp.325-330
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• 2000

For development of all male seed production at hatchery scale, a comparative study was made on the seed production traits of supermale (IT - t) and superfemale (IT - L1 ~) Nile tilapia, Oreochromis niloticus. Supermales were crossed with normal females (XX- f) and the superfemales with normal males (XY - t ) or sex reversed males (XX- L1 t); progeny survival of these crossings and sex ratio were evaluated. Hatching success of the eggs, fertilized by the supermale was significantly lower than that by the normal male. Over 95-99 % progenies sired by crossing supermales with normal females were males, while 52-55 % progenies alone were males with the cross of normal males and normal females. Hatching success and survival of alevins were significantly higher for the progenies of the crosses between superfemales and sex reversed males than those resulting from the crosses between superfemales and normal males. However, there was no significant difference in the sex ratio among the progenies of these crosses. Therefore, crossings of superfemales with sex reversed males provide the highest percentage of survival and male progenies.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.9
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• pp.1168-1173
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• 2008

To utilize the abandoning byproducts after manufacturing fresh vegetable juice, Hericium erinaceum (H. erinaceum) was cultured using Angelica keiskei (AK) and the byproducts of Angelica keiskei (BAK) as anutrient and the chemical composition of the culture extract was analyzed. When H. erinaceum was cultured using culture media of AK and BAK, it showed 107{\sim}112 mm of growth during 40 days. The moisture contents of AK and BAK extracts were 94.36 and 97.36%, respectively; however, those of extracts of H. erinaceum cultured in AK and BAK decreased to 90.95 and 94.20%, respectively. Reversely, other chemical compositions were increased. The vitamin A content of AK extract was 20.78 IU/100 mL and was higher than those of other extracts. However, vitamin A was not detected in extracts of H. erinaceum cultured with AK and BAK. In contrast, vitamin $B_2$ and C in the extracts of H. erinaceum cultured were higher than those of AK and BAK. Total ash content including Fe, P, Mg, and Ca increased in the extracts of H. erinaceum cultured when compared with AK and BAK extracts. Total amino acid content was also higher in the extracts of H. erinaceum cultured (231.08 and 372.25 mg%) than those in the extracts of AK (177.17 mg%) and BAK (149.99 mg%).

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.637-642
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• 2004

Paeksulgis (Korean rice cake), containing $0\~0.5\%$ Opuntia Ficus indica var. Saboten powder, was prepared to enable the quality of the mechanical and sensory characteristics to be tested. The pHs of the Paeksulgis without and with 0.05 to $0.5\%$ Opuntia Ficus indica var. Saboten powder were 5.99 and about 5.7 respectively. With regard to the Hunter's color values of the control Paekulgis, the lightness (L), redness (a) and yellowness (b) were 94.78, -0.01 and 5.58, respectively. The lightness (L) decreased with increasing Opuntia Ficus indica var. Saboten powder concentration, whereas the redness (a) and yellowness (b) were both increased. with regard to the mechanical characteristics of Paeksulgis, the strength hardness, adhesiveness and gumminess were highest in the control group. In the sensory evaluation of Paeksulgis, the control group had the highest score for texture (p<0.05), but the addition of Opuntia Ficus indica var. Saboten powder gave higher scores for color, flavor, moisture, consistency, after taste and overall preference than the control (p<0.05).

• Journal of the korean academy of Pediatric Dentistry
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• v.30 no.2
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• pp.320-325
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• 2003

The purpose of study was to investigate the effect of carbon dioxide laser on demineralization inhibition and rehardening of primary tooth enamel according to its power and irradiation time. 2mm diameter circle on the primary enamel surface was irradiated by defocused $10.6{\mu}m$ superpulse carbon dioxide laser at 6 Watt 2 seconds or at 3 Watt 8 seconds, before or after demineralization by Coca-Cola for 24 hours. Enamel surface change was measured by the Diagnodent. The results were analyzed with the former study results of 3 Watt 4 seconds and 6 Watt and 4 seconds. Diagnodent scores increased significantly after demineralization of irradiated enamel at 6W 2s or 3W 8s (P<0.05). Among the four groups, only 6W 4s group showed obvious demineralization inhibition effect. Diagnodent scores reduced significantly after 6W 2s or 3W 8s irradiation of demineralized enamel(P<0.05). Among the four groups, 6W 4s showed nearly complete rehardening effect, and the other groups showed partial effect. Tooth discoloration only occurred at 6W 4s. It seemed that caries inhibition and tooth discoloration depend on laser power more than total irradiation energy.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.641-647
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• 1997

Volatile flavor components in whole edible portion, stem and leaf of fresh angelica (Angelica keiskei Koidz) were extracted by SDE (simultaneous steam distillation and extraction) method using the mixture of n-pentane and diethylether (1:1, v/v) as an extract solvent and analyzed by GC-FID and GC/MS. Identification of the volatile flavor components in aroma concentrate was mostly based on the RI of GC and mass spectrum of GC/MS. Twenty five hydrocarbons, 15 alcohols, 3 aldehydes, 6 esters, 2 ketones and 1 acid were identified in the whole edible portion of angelica. Twenty hydrocarbons, 13 alcohols, 4 esters and 1 acid were identified in the stem sample of angelica. Nineteen hydrocarbons, 11 alcohols, 4 aldehydes, 6 esters, 2 ketones and 1 acid were identified in the leaf sample of angelica. ${\gamma}-Terpinene$, germacrene B, ${\delta}-3-carene$, cis-3-hexen-1-ol, ${\gamma}-muurolene$ and ${\gamma}-elemene$ were the main components in each edible portions of angelica. The terpenoid compounds in volatile flavor components identified from whole edible portion, stem and leaf samples were confirmed as 75.76%, 86.42% and 78.21%, respectively. These results suggest that terpenoid compounds have a great effect on the flavor characteristics of angelica.

• Korean journal of food and cookery science
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• v.31 no.5
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• pp.565-573
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• 2015

This study was carried out to clarify the addition effects of lentil and Opuntia ficus-indica instead of nitrite on storage stability for sausages. The antioxidant activity, acid value, peroxide value, volatile basic nitrogen and total aerobes were determined. As the concentration of lentils and Opuntia ficus-indica increased, total polyphenol and DPPH radical scavenging effects increased significantly. The F6 batch which had the maximum concentration of lentil and Opuntia ficus-indica, had the highest polyphenol value and DPPH radical scavenging effects. In addition, lentil and Opuntia ficus-indica supplementation lowered acidity, peroxide value and volatile basic nitrogen of sausages. Therefore, addition of lentil and Opuntia ficus-indica showed inhibition effects on lipid oxidation and protein deterioration of sausages. Also, Opuntia ficus-indica dropped pH, while lentil raised the pH. Bacterial counts didn't have an effect with the concentration of lentil and Opuntia ficus-indica on initial storage day. Overtime, the bacterial growth in the supplemented sausage group was less than the growth in no supplementation sausages. These results indicate that the addition of lentil and Opuntia ficus-indica increase antioxidative activity and inhibit lipid oxidation, protein deterioration and microbial growth. Lentil and Opuntia ficus-indica are useful materials in sausage production.

• Korean Journal of Food Science and Technology
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• v.51 no.5
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• pp.438-446
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• 2019

To investigate the changes in volatile compounds of persimmon vinegar (PV) during aging, PVs aged for 3-25 years were analyzed using solid-phase microextraction-gas chromatography-mass spectrometry. In total, 90 volatile compounds were identified, and acids and esters were the most abundant, followed by ketones and alcohols. The concentration of acetic acid ranged from 8,925.0 to 26,132.3 ng/mL, depending on the aging period. Ethyl acetate concentration ranged from 32.5 to 50,681.7 ng/mL and ethanol was present only in PV aged for 3 years (PV-3). The volatile compound content was the highest in PV-3. The volatile profiles of PV aged for 22 years (PV-22) and 25 years (PV-25) were considerably similar. Acids were the most predominant in PV-15, PV-22, and PV-25, whereas esters were abundant in PV-3. The contents of acids, alcohols, and esters decreased, while the aldehyde and ketone content increased with aging.