• Journal of Fisheries and Marine Sciences Education
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• v.27 no.5
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• pp.1334-1342
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• 2015

The aim of this study was to investigate the quality characterization of salmon oil microencapsulated with maltodextrin (MD), cyclodextrin (CD), sodium caseinate (SC), arabic gum (AG) and WPI. After spray drying to ambient temperature, the salmon oil powders were packed (single package) and placed at room temperature ($25^{\circ}C$) for 30 day. The quality characterization of salmon oil powder including total oil (%), extractable oil (%), encapsulation efficiency (%), fatty acid, SEM, pH, acid value (AV), peroxide value(POV) were investigated. Salmon oil was microencapsulated with a high power yield (> 80%); including the formulation MD/SC and MD/SC/WPI. The microencapsules of MD/SC/WPI presented spherical shapes, smooth texture and non-porous surfaces. The pH of MD/SC/WPI varied from 6.11 to 5.99 (p>0.05). The AV of MD/SC/WPI varied from 4.74 to 4.61 (p>0.05). The pH and AV were not significantly different. The POV of MD/SC/WPI increased with storage day (p<0.05). It was concluded that MD/SC/WPI could delay lipid oxidation and high yield (82.55%) of salmon oil powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.450-456
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• 2013

This study evaluated the quality characteristics of fermented abalone-kimchi or sea tangle-kimchi during 28 days of storage at $4^{\circ}C$. Abalone and sea tangle were added as extracts compared to a control. We analyzed lactic acid bacteria, pH, acidity, salinity, reducing sugars, free sugars, organic acids, free amino acids, and sensory characteristics. The lactic acid bacteria levels were 4.4~5.3 log CFU/g on day 0, 6.8~7.1 log CFU/g after 7 days, and continued to rise during the fermentation period. The salinity increased slightly over time. As fermentation progressed, pH and reducing sugars, free sugars, and organic acid contents decreased. Free sugars, in particular, dramatically decreased about 70% compared to the initial day. The total free amino acid content was higher in abalone-kimchi. In terms of free amino acid contents, taurine was high in abalone-kimchi, while glutamic acid and aspartic acid content was high in sea tangle-kimchi. The sensory evaluation results show that abalone-kimchi and sea tangle-kimchi had higher scores for their savory taste and overall acceptance compared to the control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.680-686
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• 1996

Investigations were conducted on the effects of different blanching solutions and time on tile quality of carrot juice to minimize undesirable changes in color, taste and flavor of raw carrot. Juice yields were 65.9% in raw juice(RJ), 51.7~55.3% in juice by blanching in water(JBIW) and 44.6% in juice by blanching in acetic acid solution(JBIA). pH of JBIW was 6.12~6.37, similar to RJ, while that of JBIA was 4.85. Soluble solid was in the decreasing order of RJ, JBIW and JBIA. Turbidities of JBIW for 1 min and JBIA for 5 min after 3 day storage at $4^{\circ}C$ were maintained by 94% compared to the original juice. Only 44~46% of $\beta-carotene$ was extracted from carrots during pressing, and f-carotene was extracted to a greater extent than $\alpha-carotene.$ Sensory evaluation indicated that JBIW for 1 min was superior to nth and commercially available juice in overall acceptance.

• Journal of the Korean Institute of Gas
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• v.14 no.2
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• pp.7-14
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• 2010

Synthesis gas was produced by the partial oxidation of methane. For the preparation of catalysts, Ni, known to be active in this reaction and cheap, was used as the active component and $CeO_2$, having high oxygen storage capability and high redox ability, was used as the support. The catalysts were prepared by the impregnation and urea methods. The catalyst prepared by the urea method showed about 11 times higher surface area and finer particle size than that prepared by the impregnation method. The catalysts prepared by the urea method showed higher methane conversion and synthesis gas selectivity than that prepared by the impregnation method. In this reaction, carbon deposition is a problem to be solved, so La was added to the catalyst system to reduce the carbon deposition. TGA analysis results showed that there was 2% carbon deposition with La-added catalysts and 16% with La-free catalysts. It was found that the addition of La decreases the amount of carbon deposition and prevents catalyst deactivation.

• Journal of Korean Society of Environmental Engineers
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• v.36 no.5
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• pp.342-351
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• 2014

The present paper investigates the performance of direct wet mineral carbonation technology to fix carbon dioxide ($CO_2$) from relatively high $CO_2$ concentration feeding gas using wollastonite ($CaSiO_3$)-water (and 0.46 M acetic acid) suspension solution. To minimize the energy consumed on the process, the carbonation in this work is carried out at atmospheric pressure and slightly higher room temperature. As a result, carbon fixation is confirmed on the surface of $CaSiO_3$ after carbonation with wollastonite-water suspension solution and its amount is increased according to the $CO_2$ composition in the feeding gas. The leaching and carbonation ratio of wollastonite-water suspension system obtained from the carbonation with 50% of $CO_2$ composition feeding gas is 13.2% and 10.4%, respectively. On the other hand, the performance of wollastonite-acetic acid in the same condition is 63% for leaching and 1.39% for carbonation.

• Food Science and Preservation
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• v.18 no.2
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• pp.256-265
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• 2011

To investigate the effect of a solar salt on Kimchi fermentation, Chinese cabbages were brined with four-years aged solar salt (FS), one-year aged solar salt (OS), and purified salt (PS). The Kimchi was fermented at $7^{\circ}C$ for 33 days. The changes in pH and acidity of the Kimch brined with PS was slower than those of Kimchis brined with FS and OS. In the Kimchis with FS and OS, lactic acid bacteria (LAB) counts increased from 7.10~7.22 log CFU/mL at 0 day to 9.26~9.42 log CFU/mL at 12 days, after which counts slightly decreased to 8.04~8.75 log CFU/mL by 33 days of fermentation. The LAB counts of the kimchi with PS slowly increased from 7.24 log CFU/mL at 0 day to 8.99 log CFU/mL at 27 days, after then which counts sharply decreased to 7.92 log CFU/mL by 33 days of fermentation. Yellowness (b) color values of the kimchi with PS (59.10) was higher than the Kimchi with FS (53.68) and the Kimchi with OS (53.77). Hardness of the Kimchi with FS was more firm than the other Kimchis after 33 days storage. Sensory evaluation of the Kimchi with FS showed higher score than that of the other Kimchis.

• Journal of the Korea Concrete Institute
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• v.29 no.3
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• pp.237-248
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• 2017

Frequent terror or military attack by explosion, impact, fire accidents have occurred recently. These attacks and incidents raised public concerns and anxiety of potential terrorist attacks on important infrastructures. However, structural behavioral researches on prestressed concrete (PSC) infrastructures such as Prestressed Concrete Containment Vessel (PCCV) and Liquefied Natural Gas (LNG) storage tanks under extreme loading are significantly lacking at this time. Also, researches on possible secondary fire scenarios after terror and bomb explosion has not been performed yet. Therefore, a study on PSC structural behavior from an blast-induced fire scenario was undertaken. To evaluate the blast-fire combined resistance capacity and its protective performance of bi-directional unbonded PSC member, blast-fire tests were carried out on $1,400mm{\times}1,000mm{\times}300mm$ PSC specimens. Blast loading tests were performed by the detonation of 25 kg ANFO explosive charge at 1.0 m standoff distance. Also, fire and blast-fire combined loading were tested using RABT fire loading curve. The test results are discussed in detail in the paper. The results can be used as basic research references for related research areas, which include protective design simulation under blast-fire combined loading.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.1
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• pp.58-61
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• 1993

Effects of addition of 120ppm lysozyme and 0.12% glycine into Kimchi liquid on the growth of lactic acid bacteria (LAB) were investigated. The results showed that the growth of LAB was significantly reduced as much as 10$^1$~10$^4$cfu/$m\ell$ for the liquid having pH 5.5 during storage at 32$^{\circ}C$ while the liquid of pH 4.4 showed a reduction of LAB growth by 10$^1$~10$^2$cfu/$m\ell$. Combined addition of lysozyme and glycine was found to be more effective than those of individual additions. The decrease in pH of Kimrhi added with 100, 200 and 1, 000ppm lysozyme was slower than that of control, but there was no significant pH difference at late stage of fermentation. However Kimchi added with 100ppm lysozyme and 1% glycine decreased in the rate of pH change. Change in titratable acidity was also slowed up for Kimchi added lysozyme and glycine. The growth of LAB could be inhibited as much as 10$^1$to 10$^2$cfu/$m\ell$ in the Kimrhi sample added with 120ppm lysozyme and 2mM EDTA compared with other treatments including control.

• Journal of the Institute of Electronics and Information Engineers
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• v.51 no.3
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• pp.61-71
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• 2014

As the occupancy rate of the flash memory increases in the storage media market for the embedded system and the semi-conductor industry grows, the demand and supply of flash memory is increasing by a big margin. They are especially used in large quantity in the smart phones, tablets, PC, SSD and Soc(System on Chip) etc. The flash memory is divided into the NOR type and NAND type according to the cell arrangement structure and the NAND type is divided into the SLC(Single Level Cell) and MLC(Multi Level Cell) according to the number of bits that can be stored in each cell. Many tests have been performed on NOR type such as BIST(Bulit-In Self Test) and BIRA(Bulit-In Redundancy Analysis) etc, but there is little study on the NAND type. For the case of the existing BIST, the test can be proceeded using external equipments like ATE of high price. However, this paper is an attempt for the improvement of credibility and harvest rate of the system by proposing the BIST for the MLC NAND type flash memory of Finite State Machine structure on which the pattern test can be performed without external equipment since the necessary patterns are embedded in the interior and which uses the MLC NAND March(x) algorithm and pattern which had been proposed for the MLC NAND type flash memory.

• The Journal of Korean Academy of Prosthodontics
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• v.49 no.1
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• pp.49-56
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• 2011

Purpose: The aim of this study was to evaluate the effect of mechanical, chemical surface treatments on the zirconia-to-resin cement shear bond strength (SBS). Materials and methods: Eighty zirconia discs (Lava, 3M ESPE) and eighty zirconia/alumina composite (Zirace, Acucera) were embedded in an epoxy resin base. Zirconia discs were randomly divided in to four treatment groups(10 for each manufacturer): $50\;{\mu}m$ $Al_2O_3$ sandblasting (S50), $110\;{\mu}m$ $Al_2O_3$ sandblasting (S110), $50\;{\mu}m$ $Al_2O_3$ and primer (Z-Prime Plus, Bisco Inc) (S50z) and $110\;{\mu}m$ $Al_2O_3$ and primer (Z-Prime Plus) (S110z). Two resin-based luting cements (Calibra, Panavia F) were used to build 2 mm diameter cylinders onto the zirconia. After 24 h of storage in water, SBS testing was evaluate using a universal testing machine. Bond strength data were analyzed with one-way ANOVA, two-way ANOVA test and post hoc comparison was done using Tukey test (${\alpha}$ = .05). Results: Groups using primer showed the high shear bond strength. The groups that did not use primer presented lower shear bond strengths. Conclusion: The use of primer (Z-Prime Plus, Bisco) had significantly higher shear bond strengths.