• The Bulletin of The Korean Astronomical Society
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• v.36 no.1
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• pp.57.1-57.1
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• 2011

It has been suggested that merging plays an important role in the formation and the evolution of early-type galaxies (ETGs). Optical-NIR color gradients of ETGs in high density environments are found to be less steep than those of ETGs in low density environments, hinting frequent merger activities in ETGs in high density environments. In order to examine if the flat color gradients are the result of dry mergers, we studied the relations between merging features, color gradient, and environments of 281 low redshift ETGs selected from Sloan Digital Sky Survey (SDSS) Stripe82. The sample contains 222 relaxed ETGs, 38 ETGs with tidal features, 10 galaxies with dust features and 11 galaxies with tidal and dust features, and Near Infrared (NIR) images are taken from UKIRT Infrared Deep Sky Survey (UKIDSS) Large Area Survey (LAS). We find that r-K color gradients of field sample galaxies are steeper than those of sample ETGs within cluster environments. For the field sample galaxies, a relatively large number of galaxies with peculiar features contribute to the steeper color gradients, while the absence of these peculiar early-type galaxies make color gradients of the cluster sample galaxies intact. In high density environment, ETGs are already evolved and relaxed, resulting flat color gradients. However, in low density environments, a majority of ETGs undergone merging recently which makes the color gradients steep.

• Environmental Mutagens and Carcinogens
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• v.15 no.2
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• pp.115-121
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• 1995

Bacterial mutagenicity of shellfish or canned products of red-muscle fish affected by hot-airdry processings and/or during storages was investigated by Ames preincubation method. Mussel (Mytilus edulis) and surf clam (Tapes japonica) dried under either 40$\circ$C, 50$\circ$C or 60$\circ$C until remained about 25 % water content was stored at 4$\circ$C or 25$\circ$C for 6 months. Commercially available canned product of pacific saury (Cololabis saira) and mackerel saury (Scotnberjaponicus), whose producer or date of manufacture was identical each other, was stored at 25$\circ$C for 6 months. Mutagenic substances from sample (25 g dry weight) were extracted and purified for mutagenicity assay against S. typhitnurium TA98 by the simultaneous distillation extraction (SDE) method (Lee et al. 1955). Mutagenicity of sample was expressed number of revertant per 25 g dry sample. Number of revertant from unheated mussel sample was appeared to be 135, relative to 22 from unheated surf clam sample. Mutagenicity of both shellfish was strongly affected by heat treatment, but a lesser extent by storage conditions, even at 25$\circ$C for 6 months. Revertants of the mussel sample dried at 40$\circ$C, 50$\circ$C, or 60$\circ$C was found to be 227, 779, and 883, respectively. Similar, but lower, mutagenicity was observed from the sample of surf clam dried at 40$\circ$C, 50$\circ$C, or 60$\circ$C than mussel. Mutagenicity of canned pacific saury and mackerel samples was not influenced by storage conditions. Number of revertant from pacific saury was 175 which was relatively higher than 5 from mackerel. Mutagenicity of fresh pacific saury and mackerel samples was significantly higher than that of their counterparts from canned products. These results indicate that mutagenicity of the shellfish was affected by heat treatment (40$\circ$C, 50$\circ$C, or 60$\circ$C) used for drying process, but not much by storage for 6 months at 4$\circ$C or 25$\circ$C and the mutagenicity of canned products of red-muscle fish was not influenced by storage, even at 25$\circ$C for 6 months.

• The Journal of Engineering Geology
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• v.31 no.3
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• pp.333-342
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• 2021

In this study was conducted to measure the water content and dry unit weight of the ground using TDR (Time Domain Reflectometry) in order to supplement the problems of the conventional compaction management method. The Flat TDR system is a device that does not cause ground disturbance, and in order to verify the measured values, the dry density and water content were measured for samples of the ground subject at 7 sites other than Jumunjin Standard Temple. The water content section was divided into 6 sections of 3, 6, 9, 12, 15, and 18%, and the experimental results were confirmed according to the unified classification method. As a result of the indoor experiment, the water content showed an error of about 0.7% for the SP sample and about 1.3% for the SM sample. In addition, the dry unit weight confirmed an error of about 7% for the SP sample and about 5% for the SM sample. It was confirmed that stable values were derived in sandy or silty sandy ground except for clay or gravel. Through the experimental results, it was confirmed that the measured values of the flat TDR system derive similar values to the existing traditional compaction management method, and it was determined that the flat TDR equipment was suitable for construction sites that require quick constructability and economic feasibility.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1619-1619
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• 2001

Ourwork aims to assess the content of dry matter, protein, cell wall parameters and water soluble carbohydrates in forages without having to handle samples, transport them to a laboratory, dry, grind and chemically analyze them. for this purpose, the concept of fresh forage analysis under field conditions by means of compact integrated NIRS InGaAs-diode array instruments on small plot harvesters is being evaluated for plant breeding trials. This work was performed with the world first commercial experimental forage plot harvester equipped with a NIRS module for the collection, compression, and scanning of forage samples (including automatic referencing and dark current measure ments). It was used for harvesting and analyzing a number of typical forage grass and forage legume plot trials. After NIRS measurements in the field each sample was again analyzed in the laboratory by means of a conventional grating spectrometer equipped with Si-and PbS-detectors. Conventional laboratory analysis of the samples was restricted to dry matter (DM) content by means of oven drying at 105. Routine chemometric procedures were then employed to assess the comparative accuracy and precision of the DM assessments in the spectral range between 950 and 1650nm by the NIRS diode array as well as by the conventional NIRS scanning instrument. The results of this study confirmed that the type of NIRS diode array instrument employed here functioned well even in rugged field operations. further refinements proved to be necessary for optimizing the automatic filling of the sample compartment to adjust for the wide variation in forage material under conditions of extremely low or high harvest yields. The error achieved in calibrating the apparatus for forages of typical DM content proved to be satisfactory (SECV < 1.0). Possibly as a consequence of higher sampling errors, its performance in atypical forages with elevated DM contents was less satisfactory. The error level obtained on the conventional grating NIR spectrometer was similar to that of the diode array instrument for both types of forage.

• Journal of the Korean Ceramic Society
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• v.13 no.1
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• pp.35-44
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• 1976

The effect of quartz which exists in clays, especially in kaolin used for the production of chamotte sagger, on the strength of refractory was examined. In this study, a mixture of chamotte 50%, kaolin 25%, plastic clay 25% in ternary component system was selected as a batch composition. To this mixture 1%, 3% and 5% of feldspar and sericite were added respectively. The plastic clay used here was separated under 170 mesh by dry process. Feldspar and sericite were separated under 325 mesh by dry process. Feldspar and sericite were separated under 325 mesh by dry process. In order to change the particle size and the content of quartz, the kaolin was separated under 60, 115, 170 and 325 mesh by wet process, substituted quartz for coarse parts of it. Chamotte was classified into three grades, coarse (5-10mesh): medium (10-20mesh): fine(20-115mesh) and the ratio was 1:1:1. Samples were formed in 0.8xIx10cm size with 12.5% water at 160kg/$\textrm{cm}^2$ pressure, and fired at 130$0^{\circ}C$ for 1 hr. The fired samples were ivnestigated by means of x-ray diffraction analysis and microscopic observation, and the physical properties of them were also examined, such as firing shrinkage, apparent specific gravity and bulk specific gravity, apparent porosity, water absorption and modulus of rupture. The obtained results are as follows: 1. When screened kaolin with low content of quartz was added to fixed chamotte-plastic clay system, the sample lowered modulus of rupture and increased apparent porosity as the size of kaolin became finer. 2. When kaolin under 325 mesh with 7.2-15.81% quartz between 60-325 mesh was added to fixed chamotte-plastic clay system, the sample had higher apparent porosity and lower modulus of ruputure as the size and the amount of quartz became larger. 3. The addition of feldspar and sericite to chamotte-plastic clay system improved apparent porosity and modulus of rupture. The effect of feldspar was better when quartz content was low, although that of sericite was better than quartz content was high.

• Food Science of Animal Resources
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• v.41 no.2
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• pp.247-260
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• 2021

This study aimed to determine the physicochemical properties (proximate composition, color, pH, salinity, water holding capacity (WHC), curing yield, and shear force) and sensory properties (electric nose and sensory evaluation) of Bulgogi sauce with added crust derived from dry-aged beef loin. Increasing the amount of crust in the Bulgogi sauce tended to increase the protein content, fat content, and pH. Uncooked Bulgogi also tended to have elevated fat content, ash content, pH, and shear force. Increasing the crust content tended to decrease the water content, lightness, redness, and yellowness of Bulgogi sauce. The yellowness of uncooked Bulgogi with 6%-12% crust in sauce was significantly lower than that of the control (no crust) and the sample with 3% crust in sauce (p<0.05). The redness of the cooked control Bulgogi was significantly lower than that of the samples with crust in sauce (p<0.05). The WHC of uncooked Bulgogi with 6%-12% crust in sauce was significantly higher than that of the control and the sample with 3% crust in sauce (p<0.05). The flavor, texture, and overall acceptability of the Bulgogi with 9% crust in sauce were significantly higher than those of the control (p<0.05). These findings showed that the crust did not degrade the physicochemical properties of Bulgogi sauce and meat. The sensory characteristics of Bulgogi marinated with 9% crust in sauce were rated the best as persensory evaluation. Therefore, crust is a suitable flavor enhancer for Bulgogi sauce, and a 9% addition amount is optimal in terms of quality.

• The Journal of Internal Korean Medicine
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• v.23 no.1
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• pp.107-115
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• 2002

Objective : These experiments were designed to investigate the effects of Strychni Ignatii Semen on the gastrointestinal system and declining of toxicity. About experiments of acute toxicity, I investigated the quantity of Strychni $(C_{21}H_{22}N_2O_2)\;and\;LD_{50}$. In order to study the effects on gastrointestinal tract, I investigated the changes of gastric juice, discharging level of pepsin, inhibiting effects of ulceration, and transporting of intestine. Methods : Sample I : No making Strychni Ignatii Semen Sample II : Depositing for three days in water and then dry it. Sample III : Depositing for one hour in sesame oil and bum it. The results were as follows : 1. The average values of Strychnine decreased in Sample III. 2. The levels of $LD_{50}$ increased in Sample Ⅲ by about 70%. 3. In Sample III, inhibiting effects of ulceration and discharging level of pepsin were great. 4. In the level of gastric juice decreased in Sample I.II.III. 5. The transporting ability of large intestine elevated in Sample I.II.III. According to the results, making Strychni Ignatii Semen, especially Sample 3, toxicity decreased and has good effects on the gastrointestinal system.

• The Research Journal of the Costume Culture
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• v.28 no.5
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• pp.669-676
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• 2020

The purpose of this research was to revive the bathochromic effects of wool fabrics by using natural dyestuffs with minimum heavy metallic mordants. The natural dyestuffs used in this research were the indigo plant, Phellodendron amurense, and Caesalpinia sappan. Sample no. 1 was pre-dyed five times with indigo. Sample no. 2 was pre-dyed five times with indigo and then once dyed with Phellodendron amurense. Following the same method as sample no. 2 with an additional Phellodendron, Sample no. 3 consisted of a pre-dye five times with indigo and twice with Phellodendron amurense. Sample no. 4 was pre-dyed six times with indigo and then once dyed with Caesalpinia sappan. Sample no. 5 followed the same method as no. 4 with an additional dye of Caesalpinia sappan. Sample no. 6 was pre-dyed five times with indigo and then once dyed with Phellodendron amurense and once dyed with Caesalpinia sappan. The results were as follows: first, all samples showed deeper colors. Second, according to the results of the surface K/S measurement, the surface K/S of wool fabrics was >20. Third, the results of lightfastness measurement showed superiority over grade 4 in samples no. 1, 2, 3, 5, and 6. However, sample no. 4 was grade 3. In the colorfastness to washing measurement, sample no. 2 showed greater superiority than grade 3-4, while samples no. 1 and 3 were grade 3. In addition, the colorfastness to dry cleaning for all samples was satisfactory or excellent by more than grade 3.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.2
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• pp.257-262
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• 2016

This study was conducted to compare the physicochemical traits of dry-cured hams made from two different three-way crossbred pigs: Yorkshire${\times}$Landrace${\times}$Duroc (YLD) and Yorkshire${\times}$Berkshire${\times}$Duroc (YBD). Animals were slaughtered at a live weight of 110 to 120 kg and cooled at $0^{\circ}C$ for 24 h in a chilling room, the ham portion of the carcasses were cut and processed by dry-curing for physico-chemical analyses. While the moisture and crude protein contents of dry-cured ham were higher in YLD than in YBD, crude fat and ash content were higher in YBD (p<0.05). The salt contents of ham from YBD were higher than those from YLD (p<0.05). YBD ham samples showed a higher $L^*$ and $b^*$ values than those from YLD, while YBD ham showed lower $a^*$ value (p<0.05). Thiobarbituric acid reactive substances (TBARS) and volatile basic nitrogen (VBN) values of YLD hams were lower than those of YBD samples (p<0.05). Hardness, gumminess, chewiness, and shear force values of YBD ham were higher than those of YLD sample (p<0.05). Saltiness was significantly higher in YBD ham than in YLD samples (p<0.05). YLD ham displayed a superior quality than YBD. Considering the meat quality parameters of two-way crossbred ham, YLD hams could be more suitable for the production of dry-cured products.

• Korean Journal of Food Science and Technology
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• v.4 no.4
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• pp.317-321
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• 1972

Octopus Octopus vulgaris was dried with open air at $17{\sim}20^{\circ}C$ for 90 hours. Nucleotides and related substances were collected by extraction with cold perchloric acid, and their amounts were determined by ion exchange column chromatography. The contents of inosine, hypoxanthine and ADP in raw sample were 9.4, 5.1 and 4.1 ${\mu}mole/g{\cdot}dry\;wt.$ respectively. ATP and AMP were very low in content. But IMP was not detected in Octopus muscle. ATP, ADP and inosine tended to degrade rapidly during sun drying while AMP and hypoxanthine were increased. Especially, hypoxanthine were increased about three times during sun drying and also it was increased about two times during three months storage after sun drying.