• Korean journal of food and cookery science
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• v.2 no.2
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• pp.1-7
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• 1986

Gulbi were made by salting Yellow corvenia (Pseudosciaena manchurica) with the in three ways: the dry salting method with bay salt, the dry salting method with purified salt or with the abdominal brine injection method with purifie salt. The half of the sample was dried by the control system of temperature and humidity: the other part was dried by the natural condition. In fresh muscle, the content of IMP, hypoxanthine, inosine and AMP were $13.40,\;9.28,\;3.01{\mu}mole/g$ and trace amount, dry basis, respectively. In fresh egg, the content of AMP, hypoxanthine, inosine and IMP were 13.98, 6.56, 1.98 and $1.93{\mu}mole/g$, dry basis, respectively. During the drying process of Yellow corvenia, the content of hypoxanthine increased remarkably, while the content of AMP, IMP and inosine decreased ana remained as trace amount. It can be suggested that the characteristic flavor of Gulbi is not attributed to the nucleotides and their related compounds but rather to free amino acids.

• Korean journal of food and cookery science
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• v.19 no.4
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• pp.463-469
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• 2003

This study was carried out to investigate the antioxidant activities of Dansam (S. miltiorrhiza). The Dansam (S. miltiorrhiza) was extracted with ethanol and methanol, and the extracts were fractionated with hexane, chloroform, ethyl acetate and butanol and water, in that order. The antioxidant activities of Dansam (S. miltiorrhiza) were determined by measuring the radical scavenging effects, using the 1, l-diphenyl-2-picryl-hydrazyl (DPPH) method. The electron donating ability was shown to be about 50% (IC50) at concentration of L-ascorbic acid, Dansam that reflected eliminatory effect by 50% were 9.48$\mu\textrm{g}$/$m\ell$, 8.28$\mu\textrm{g}$/$m\ell$, and l2.59$\mu\textrm{g}$/$m\ell$ respectively. According to the results of the above anti oxidation experiments, those for the group with the added Dansam showed a decreased oxidation, but the antioxidation increased with time. With a storage temperature of 60 C for 5 days, the acid value for the relative antioxidant activities were higher than in the Control group. The peroxide values for the relative antioxidant activities were also higher than in the Control group. The TBA values for the relative antioxidant activities were higher than in the Control group.

• Korean Journal of Remote Sensing
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• v.9 no.2
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• pp.51-69
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• 1993

Precipitable Water(PW) are retrieved over the tropical and subtropical Pacific Ocean from TOVS infrared and microwave channel brightness temperature and OLR observations by means of stepwise linear regression. The retrieved TOVS PW fields generated by PW$_{sfc}$(71.1 % of the variance and 0.62 g cm$^{-2}$ standard error over the surface) and PW$_{700500}$(71.7 % and 0.17 g cm$^{-2}$ over the 700 - 500 hPa layer) revealed more evolving synoptic signals over the tropical and subtropical Pacific Ocean. The PW$_{sfc}$ dose not show significantly the TP feature because of the representation of the lower PW for high-level clouds not associated with deep convection. There exists some elusion to trace the TP on the PW$_{sfc}$ field if any supplementary information does not provide. But ECMWF analysis has a general tendency of drying the subtropics and moistening the ITCZ (InterTropical Convergence Zone) and SPCZ(South Pacific Convergence Zone). However, although ECMWF analysis is fairly successful in capturing mean patterms, it is unsuccessful in following active synoptic signal like a tropical plume. Similarly, SMMR-PW does not represent the TP well which consists of the highand middle-level clouds, but PW$_{sfc}$ shows underestimated moistness of TP and does not depict significant signal of TP. In the PW field derived from microwave observations, the TP can not be recognized well. Furthermore, the signature of PW$_{sfc}$ was different from OLR for the TP, which implies the presence of high- and middle-layer thin clouds, but in a closer agreement for deep and active convection areas which contain thick middle- and lower-layer clouds; though OLR represented the cloudiness in the tropics well. In synoptically active regions, it differed from OLR analysis, primarily bacause of actual differences in water vapor and cloud features. The signature of PW$_{sfc}$ was different from OLR for the TP.

• Food Science and Preservation
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• v.25 no.1
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• pp.155-163
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• 2018

The present study was carried out to investigate the physicochemical properties of hot water extracts of red ginseng powder prepared by two-stage hot air drying method using steamed ginseng and steaming liquid for 2.5 h under high-temperature and high-pressure autoclave condition. The total polyphenols, total flavonoids, total sugar, acid polysaccharides and crude saponin in hot water extracts from red ginseng powder were analyzed and determined, and the flavor components of ginseng were measured using color difference meter and an electronic tongue. The total polyphenol, total flavonoid, total polysaccharide, and acid polysaccharide of the red ginseng hot water extract obtained by autoclaving (ARG) were 9.06 mg GAE/g, 3.38 mg NE/g, 35.22 g/100 g, and 10.90 g/100 g, respectively. The final contents of the total polyphenols, total flavonoids, crude saponin were higher than those determined using other red ginseng methods; the time required for steamed red ginseng production reduced. The total ginsenoside content of ginseng including Rb1 was 10.69 mg/g, which is the lowest ARG. The processing conditions affected the conversion to ginsenosides unique to red ginseng. Red ginseng and steaming liquid obtained from the autoclave are expected to be in need for non-food materials and products as well as foods by improving the flavor components through conversion of red ginseng components into low molecular weight.

• Food Engineering Progress
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• v.14 no.2
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• pp.112-117
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• 2010

Black ginger, obtained from steaming and drying process, provides the various functional properties. This study was performed to investigate the optimum processing conditions for black ginger with high content of biologically active substance such as anti-oxidations. Optimum processing conditions such as temperature and time for black ginger was determined by response surface methodology (RSM) with manufacturing process and functionality. The optimum steaming condition was determined 6 hours at 93.2$^{\circ}C$, and 82.7 mg/L DPPH scavenging activities was obtained at this condition. The black ginger drink was made with black ginger extracts, Japanese apricot, and honey. Interaction effects of these ingredients were investigated by modified distance based on design and analyzed by linear, nonlinear regression model, and RSM. The optimization of mixture ratio was made by statistical modeling using DPPH scavenging activities and sensory properties which are the important target constraints in drink. Total flavonoids showed a linear canonical form, while preference and antiradical activity showed a nonlinear canonical form indicating the higher interaction among mixtures. The response trace plot revealed that antiradical activity, sensory properties and total flavonoids were quite sensitive to the drink blending. The optimum formulation of the drink was set at 14.2% of black ginger extracts, 5% of Japanese apricot, and 10.8% honey.

• Progress in Superconductivity and Cryogenics
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• v.21 no.1
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• pp.18-24
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• 2019

This study was carried out to investigate the effect of milling of boron (B), which is one of raw materials of $MgB_2$, on the critical current density ($J_c$) of $MgB_2$. B powder used in this study is semi-amorphous B (Pavezyum, Turkey, 97% purity, 1 micron). The size of B powder was reduced by planetary milling using $ZrO_2$ balls (a diameter of 2 mm). The B powder and balls with a ratio of 1:20 were charged in a ceramic jar and then the jar was filled with toluene. The milling time was varied from 0 to 8 h. The milled B powders were mixed with Mg powder in the composition of (Mg+2B), and the powder mixtures were uniaxially pressed at 3 tons. The powder compacts were heat-treated at $700^{\circ}C$ for 1 h in flowing argon gas. Powder X-ray diffraction and FWHM (Full width at half maximum) were used to analyze the phase formation and crystallinity of $MgB_2$. The superconducting transition temperature ($T_c$) and $J_c$ of $MgB_2$ were measured using a magnetic property measurement system (MPMS). It was found that $B_2O_3$ was formed by B milling and the subsequent drying process, and the volume fraction of $B_2O_3$ increased as milling time increased. The $T_c$ of $MgB_2$ decreased with increasing milling time, which was explained in terms of the decreased volume fraction of $MgB_2$, the line broadening of $MgB_2$ peaks and the formation of $B_2O_3$. The $J_c$ at 5 K increased with increasing milling time. The $J_c$ increase is more remarkable at the magnetic field higher than 3 T. The $J_c$ at 5 K and 4 T was the highest as $4.37{\times}10^4A/cm^2$ when milling time was 2 h. The $J_c$ at 20 K also increased with increasing milling time. However, The $J_c$ of the samples with the prolonged milling for 6 and 8 h were lower than that of the non-milled sample.

• Tunnel and Underground Space
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• v.31 no.6
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• pp.400-414
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• 2021

Under high-level radioactive waste repository conditions, bentonite as an engineered barrier material undergoes thermal, hydrological, mechanical, and chemical processes. We report the applications of X-ray Computed Tomography (CT) imaging technique on the characterization and analysis of bentonite over the past decade to provide a reference of the utilization of this technique and the recent research trends. This overview of the X-ray CT technique applications includes the characterization of the bentonite either in pellets or powder form. X-ray imaging has provided a means to extract grain information at the microscale and identify crack networks responsible for the pellets' heterogeneity. Regarding samples of pellets-powder mixtures under hydration, X-ray CT allowed the identification and monitoring of heterogeneous zones throughout the test. Some results showed how zones with pellets only swell faster compared to others composed of pellets and powder. Moreover, the behavior of fissures between grains and bentonite matrix was observed to change under drying and hydrating conditions, tending to close during the former and open during the latter. The development of specializing software has allowed obtaining strain fields from a sequence of images. In more recent works, X-ray CT technique has served to estimate the dry density, water content, and particle displacement at different testing times. Also, when temperature was added to the hydration process of a sample, CT technology offered a way to observe localized and global density changes over time.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.6
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• pp.869-879
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• 2021

Methods for the development of home meal replacement seafood tailored to consumer needs for the advanced use of Broughton's ribbed ark Scapharca broughtonii (BRA) in Korea are required. In this study, we developed a cheese-topped, semi-dried, and seasoned Broughton's ribbed ark (S-BRA) tailored for the younger generation with an improved texture and fish odor. The optimization of conditions to improve the texture and fish odor was performed using RSM. The design of the model was appropriate because there was no significant difference (P>0.05) between the predicted and actual values of moisture content, hardness, and overall acceptance, and the optimal preparation conditions were a vinegar content of 2.68%, a soaking time of 62 min, a drying temperature of 60℃, and a time of 162 min. The S-BRA manufactured under these optimal conditions exhibited a lower odor intensity compared to the unsoaked and undried control, suggesting that the fish odor of S-BRA has been improved. The moisture content related to the texture of the S-BRA was lower than that of the control, and the hardness was higher. Therefore, the S-BRA developed in this study will appeal to people of all ages, especially the younger generation; their consumption is expected to increase.

• Journal of the Korean Recycled Construction Resources Institute
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• v.10 no.3
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• pp.314-320
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• 2022

The function of reinforcing fibers used in building materials is to maintain resistance to bending loads and to function for cracking caused by drying shrinkage. High-density fiber-cement composites are mainly used for linear plates and are used to increase bending resistance. Therefore, tensile properties, bonding strength with cement hydrate, alkali resistance, and the like are required. Recently, as the non-combustible performance has been strengthened, a function to minimize the occurrence of sparks during high-temperature heating has been added. Therefore, the use of organic fibers is limited. In this study, a study was conducted to replace polypropylene used as reinforcing fiber with hemp fiber with excellent heat resistance. Hemp fibers have excellent heat resistance, good affinity with cement, and excellent alkali resistance. Based on the total volume of polypropylene fibers used in the existing formulation, the non-combustible performance was compared and evaluated by using hemp fibers instead of the polypropylene fibers, and basic physical properties such as flexural strength were tested. As a result of conducting a non-combustibility and physical property test using hemp fibers with a fiber length of 7 mm using 2 % and 3 % by weight, it was found that there is no remaining time of the flame, and the flexural strength can be secured at 95 % level of the existing polypropylene fiber.

• The Journal of the Convergence on Culture Technology
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• v.9 no.1
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• pp.725-733
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• 2023

The evaluation of functional active ingredients and dyeing effect on cotton fabric using 16 types of natural products water extracts and 50% ethanol extracts, there were differences in color intensity, but 6 types of red, 5 types of yellow, 2 types of orange, and 3 types of green were observed. In general, the color of the 50% ethanol extract was high and clear. As a result of dyeing by immersing cotton gauze in water extracts and 50% ethanol extracts of these natural products for 2 days, the dyeing effect was generally good, and it was observed that there was little fading decrease in color even after drying at room temperature and opening and storing. The pH of the water extracts of 16 natural products ranged from neutral to slightly acidic, with no side effects on the skin. For DPPH free radical inhibition antioxidant effect, the effect of 50% ethanol extract for each sample was better than that of water extract. As for the polyphenol content, the content of the 50% ethanol extract tended to be higher than that of the water extract. Therefore, the purpose of this study was to investigate the correlation between the antioxidant activity of 16 natural extracts and the prevention of female vaginitis.