• Korean Journal of Microbiology
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• v.7 no.3
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• pp.115-124
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• 1969

The mash of Takjoo, Korean flour wine, is fermented through two brewing processes ; the primary brewing process to saccharify and the main one to produce ethyl alcohol. The activities of acid proteinase (pH3), weak acid proteinase (pH 6), and alkaline proteinase (Ph 80 on the processes are determined with time by the Folin phenol method as a strength of casein digestion. Hydrogen ion concentration, the content of total organic acids, protein, free amino acids and oligopeptides, which effect the activities of proteinase, are also measured. The results are briefly summarized as follows : 1. In general, the activities of acid proteinase and weak acid proteinase in the mesh of primary brewing process are stronger than those in main brewing process. 2. The activities of acid proteinase are remarkably stronger than those of weak acid proteinase in both processes. It reveals that they decrease slowly through the fermentation. Activities of alkaline proteinase are weaker than others. 3. As the raw materials are mixtured, the total amount of organic acids is equivalent to 0.150 mg/ml acetic acid in the mesh of primary brewing process and 0.02 mg/ml acetic acid in the main one. They increase gradually with time. 4. Hydrogen ion concnetration shows 3.9 in the mesh of main brewing process and 3.28 in the primary one. They increase to the maximum in 60-72 hrs., and decrease since 108 hrs. 5. The content of crude protein shows 66.90mg/ml in the mesh of main brewing process, while shows 64.29mg/ml in the mesh of primary one. they decrease slowly with time. it seems that a small content of crude protein, as a substrate, converts into amino acids and soluble nitrogen compounds by proteinase. 6. The content of free amino acids and oligopeptides shows 0.36 mg/ml in the mesh of primary brewing process and 0.24mg/ml in the main brewing process. It is evident that the reason they increase continuously through the fermentation is the effect of proteinase. 7. According to the results, the strong activities of proteinase in primary brewing process has been derived from the decrease of hydrogen ion concentration due to the production of organic acids.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.3
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• pp.323-331
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• 2006

The manufacture and consumption of traditional Korean rice cake is being revived due to the introduction of various desserts and confectionaries in the food industry. In order to develop this traditional food of Korea and allow various types of rice cakes to enter the market, it is essential to standardize the cooking methodology. In particular, there has been little research on Dutubpyun, a traditional food famous for its good taste. In addition, the original cooking methodology varies between cookbooks. Therefore, in order to standardize the cooking methodology for Dutubpyun referring to various cookbooks, different types Dutubpyun were made by varying the grain fineness of the glutinous rice powder to 16, 20, 30 and 40 meshes, adding up water to 10%, up sugar to 10% and up soy sauce to 5%. Subsequently, a sensory evaluation, and a test on the moisture, degree of gelatinization and hardness during storage were measured to determine the optimal grain fineness of the powder. For the sensory evaluation, where the grain sizes of the glutinous rice powder were different, the 30 and 40 mesh samples received high scores for grain fineness, moisture and chewiness. The 40 mesh samples received high scores for softness, while the overall quality was the highest in the 30 mesh samples. The moisture content during storage was $38.0{\sim}40.6%$ for the samples on the day of cooking, while it was reduced to $33.3{\sim}35%$ after 3 days of storage. Regarding the degree of gelatinization during storage, the maltose content was $2.4{\sim}2.7 mg$ for the samples on the day of cooking. After 3 days, the maltose content was $2.3{\sim}2.8 mg$ but the maltose content was higher in the 40 mesh samples than in the other samples. Regarding the change in hardness during storage, the hardness marked high in the 20 mesh samples on the day of cooking (p<0.05), while it was high in the 16 mesh samples after 3 days of storage (p<0.001). The hardness tended to increase with increasing storage time. Regarding the surface structure of the glutinous rice powder and Dutubpyun, a difference in grain fineness was clearly seen in the 15x-magnifications photograph of the rice powder structure taken by SEM. At 60x and 180x magnifications of surface of Dutubpyun, the 16 mesh samples had a uniform air gap, and a lumpy configuration. Smaller air gaps were dispersed homogeneously and similar to a net in the 20 and 30 mesh samples. The 40 mesh samples showed to a net-likes structure with cracks. Overall, for the best conditions for cooking Dutubpyun, the grain fineness of the glutinous rice power needs to be 30 mesh.

• Journal of the Mineralogical Society of Korea
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• v.26 no.3
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• pp.139-150
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• 2013

In order to effectively leach Fe from pyrite, the application of microwave energy and ammonia solution has been conducted. Pyrite transforms into hematite and pyrrhotite when treated with microwave radiation for 60 minutes, and in this time the highest amount of Fe was leached by the ammonia solution. Up to 99% of the Fe was leached when the experimental conditions were: 325-400 mesh particle size for the pyrite and 60 min. was the microwave exposure time. The ammonia leaching conditions were 0.3 M sulfuric acid, 2.0 M ammonium sulfate and 0.1 M hydrogen peroxide concentration. The pyrite, hematite, and pyrrhotite were not detected using XRD analysis from the solid-residues treated by the ammonia solution except for quartz.

• Proceedings of the Korean Vacuum Society Conference
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• 2013.02a
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• pp.411-412
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• 2013

최근 UV LED는 생화학 및 의료 산업에서 많은 각광을 받고 있다. 특히, 360nm 이하의 파장대를 갖는 UV LED는 치료 기술, 센서, 물이나 공기 등의 정화와 같은 목적으로 특별한 관심이 쏠리고 있다 [1]. 이러한 지속적인 연구를 통하여 현재까지 UV LED는 거대한 성장을 이루어 왔다. 하지만 이러한 노력에도 불구하고, 360 nm 이하의 UV LED는 여전히 오믹 접촉과 전류 분산이 원활하지 못하다는 문제점을 가지고 있다. 이것은 UV LED의 외부 양자 효율을 감소시키고, 더 나아가 극도로 낮은 광 추출 효율을 초래한다. 최근 이러한 문제를 해결하고자, 투명 전도성 산화물(TCO)을 금속 전극과 p-AlGaN 사이에 삽입해주는데, 현재 가장 널리 사용되는 TCO 물질은 ITO 이다 [2]. 하지만 ITO 물질은 상대적으로 작은 밴드갭(3.3~4.3 eV)과 단파장 빛이 가지는 큰 에너지로 인하여 deep-UV 영역에서는 빛이 투과하지 못하고 대부분 흡수된다 [3]. 따라서 본 연구에서는 기존의 박막형 ITO 투명 전극에 비해 투과도 손실을 최소화할 수 있는 mesh, grid 기반의 투명전극을 연구하였다. Fig. 1과 같이 $5{\mu}m$, $10{\mu}m$, $20{\mu}m$ 간격으로 이루어진 mesh, grid 구조의 투명전극을 구현하여 투과도 손실을 최소화하면서 우수한 전기적 특성을 확보하기 위한 구조 최적화 연구를 진행하였다. 본 연구를 위해 mesh, grid 구조의 ITO 전극 패턴을 photolitho 공정으로 형성하였으며, e-beam 증착법으로 60 nm 두께의 ITO 전극을 형성 후 질소 분위기/$650^{\circ}$에서 30초 동안 RTA 공정을 진행하였다. Fig. 1에서 볼 수 있듯이 mesh, grid의 간격이 증가할수록 투명 전극이 차지하는 면적이 감소하여 투과도는 향상되는 반면, 투명 전극과 p-GaN과의 접촉 면적 또한 감소하므로 오믹 특성이 저하된다. 따라서 투과도 손실을 최소화하면서 우수한 전기적 특성을 확보하기 위해 mesh는 $20{\mu}m$, grid는 $10{\mu}m$ 간격의 구조로 각각 최적화하였다. 그 결과 박막 기반의 ITO 투명전극 대비 최대 약 10% 향상된 투과도를 확보하였으며, I-V Curve 결과를 통하여 p-GaN 기판과 mesh 구조의 ITO 전극 사이에 박막 기반의 투명 전극과 비슷한 수준인 $0.35{\mu}A(@5V)$의 전기적 특성을 확보하였다. 결과적으로 mesh, grid 기반 투명전극의 구조 최적화를 통하여 p-GaN과 원활한 오믹 접촉을 형성하는 동시에 기존 박막형 ITO 투명 전극 구조보다 높은 투과도를 확보할 수 있었다.

• Journal of Food Hygiene and Safety
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• v.13 no.3
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• pp.196-200
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• 1998

The relationship between storage stability and calcium contents extracted from anchovy according to particle sizes was investigated in this paper. The results are as follows; 1. The acid value (A Y) and the peroxide value (POY) of anchovy were in the rank order of whole anchovy<35<50<80 mesh by particle sizes and 6<12<18<30 months by storage term. 2. The Calcium (Ca) and Phosphorus (P) contents extracted from anchovy were in the rank order of whole anchovy<35<50<80 mesh by particle sizes and 10<20<30 minutes by heating time. The extracted amount of Ca was the largest when anchovy particles with 80 mesh were heated for 30 minutes. In that case the amount of Ca in the anchovy stocks was 52.54 mg. 3. The amount ratio between Ca and P was in the rank order of 30<20<10 minutes by boiling time and indicated 1:3.99~5.16 by each part. The lowest ratio of Ca to P was 1:3.99 when anchovy particles with 80 mesh were heated for 30 minutes.

• Structural Engineering and Mechanics
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• v.60 no.2
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• pp.225-235
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• 2016

Fluid impact tests on plates containing mesh reinforcement and polypropylene fibers were modeled and simulated using explicit finite element analysis software, LS-DYNA. The scabbing dimensions obtained by the experiments and the simulations were compared and crack formations were matched. The objective was to test the accuracy and fidelity of the model and to confirm that damage caused by fluid impact on the plates can be estimated with a reasonable accuracy over a wide range of impact velocity.

• Structural Engineering and Mechanics
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• v.60 no.2
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• pp.211-223
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• 2016

Static loading and fluid impact tests on plates containing mesh reinforcement and polypropylene fibers in ratios of 0 to 3% by volume were performed. The objective was to observe the effect of fluid mass on the total impulse that caused the impact event and the influence of fiber amount on the impact resistance, and to estimate the velocity of fluid that causes scabbing, perforation or total disintegration. The study is the first to express the fluid impact resistance of polypropylene fiber reinforced concrete plates.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.9
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• pp.1293-1301
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• 2016

Hulled oat (Chohan) and naked oat (Choyang) flours were analyzed according to particle size to investigate nutritional components and physicochemical properties. Particle size of naked oat flours was larger than that of hulled oat flours. As the mesh of the crushed ones decreased, particle sizes increased in value. The content of total ${\beta}$-glucan was highest in hulled oat flour (4.23%) with 60 mesh and in naked oat flour (4.26%) with 100 mesh. Most total ${\beta}$-glucan was soluble ${\beta}$-glucan in both flours (over 76%). Total starch of hulled oat flours (63.64~69.82%) was higher than that of naked oat flours (52.45~63.71%). Whereas amylose contents showed a negative correlation with total starch contents. Contents of free amino acids increased according to particle size, and each component was dependent on each type of amino acid. Moreover, while fatty acid composition was not significant, the content of most naked oats was higher than that of hulled oats. Besides, the ratio of unsaturated fatty acids (oleic acid and linoleate) in both types of oat flours was relatively higher than that of other grains. The pasting properties of peak viscosity, trough, and breakdown showed the highest value in both oats with 100 mesh. Further, the values of final viscosity and the setback were higher with relatively larger particle size. In addition, peak time exhibited a lower value with larger particle size, whereas it showed the opposite value for pasting temperature. Starch digestibility did not show any specific trend according to particle size, whereas expected glycemic index of hulled oats was lower than that of naked oats. Moreover, lower values were investigated at larger particle sizes. The results of this study provide basic useful information for processing of oat products to improve consumption of oats grown in Korea.

• Journal of the Korean Solar Energy Society
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• v.27 no.2
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• pp.71-78
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• 2007

The heat transfer characteristics of solar tower receivers are experimentally investigated with receiver shapes. Generally, these become different according to the shapes and materials of the volumetric air receiver. In order to study these effects, the apparatus adopting laminated mesh and honeycombs as the volumetric air receiver is proposed. The receiver consists of laminated mesh (diameter; 100 mm, thickness; 1 mm), honeycombs (diameter; 100 mm, thickness; 30 mm) inserted into ceramic tube (inside diameter; 100 mm, outside diameter; 120 mm, length: 1000 mm). To apply heat to the receiver, an electric heater is used. To find out the heat transfer characteristics of the laminated mesh, the air temperatures are obtained by installing 3 thermocouples on each layer, dividing ceramic tube into 4 layers. Also, a radiative shield is installed to measure the only air temperature. The data for laminated mesh and honeycomb thickness of 30, 60, 90 mm are obtained. The results show that the temperature of layer 3 is higher than those of layer 2 and layer 1.

• Journal of the Korean Wood Science and Technology
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• v.27 no.3
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• pp.51-62
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• 1999

The objective of this research is to develop paper sludge reinforced thermoplastic composites which incorporate the advantages of each component materials. The effects of paper sludge content(0, 10, 20, 30, 40----), mesh size(20~40, 60~80, less than 100mesh), and coupling agent(Epolene E-43 and Epolene G-3003) on the mechanical properties of paper sludge-polypropylene composites were investigated. Composite density increased with an increase in the paper sludge content. When paper sludge is incorporated into a polypropylene matrix, the flexural properties of the composite increase significantly with an increase in the paper sludge mixing ratio. Especially, flexural modulus was improved with increasing paper sludge content. The flexural strength of composites was improved, but flexural modulus reduced somewhat with decreasing paper sludge particle size. The flexural properties of paper sludge-polypropylene composites were improved by using coupling agents to enhance the bonding between reinforcing filler and matrix. Use of the epolene E-43 and G-3003 resulted in considerable improvement in the flexural strength over control specimens. The flexural strength of the G-3003 composite system is higher than that of the E-43 system. Generally, izod notched impact strength of paper sludge-polypropylene composite decreased slightly, whereas izod unnotched impact strength decreased significantly with increasing paper sludge contents. There was no effects of paper sludge particle size on impact strength of paper sludge-polypropylene composites. And izod unnotched impact strength of epolene E-43 composite system sharply decreased but that of G-3003 composite system was no tendency with increasing additive content.