• Journal of Korea Water Resources Association
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• v.32 no.1
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• pp.49-59
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• 1999

In order to understand the present situation of bridge scouring and to provide the fundamental information for bridge design, in-situ measured data is analyzed for bridge scours at small and medium streams in the heartland of Korea. The physical parameters affecting the bridge scouring such as flow depth, velocity, pier length and width, scouring depth, and the angle between flow and pier are extensively surveyed and measured. According to the locality and the pier type data are classified to analyze. With these data, some important factors for the scour depth such as flow depth, angle and Froude number are investigated and applied to existing formulas proposed by many researchers. In addition, the computational results are compared with the measured and some of the applicable formulas in this region are recommended.

• Journal of Ocean Engineering and Technology
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• v.28 no.1
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• pp.85-92
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• 2014

Offshore fields are increasingly important for the development of offshore resources due to the growing energy needs. However, an offshore field for oil and gas production has difficult development conditions, e.g., high temperature, high pressure, sweet/sour compositions of fluids, etc. Corrosion is one of the biggest issues for offshore pipeline engineering. In this study, a Corrosion Resistant Alloy (CRA) pipe for corrosion prevention was investigated through its global demand and trends, and three types of CRA pipelines were introduced with detailed explanations. The usefulness of CRA was also evaluated in comparison to a carbon steel pipeline in terms of the structural strength, cost, and other factors. Offshore pipeline engineering, including mechanical design and verification of the results through an installation analysis based on numerical software, was performed for the carbon steel type and solid CRA type. The results obtained from this study will be useful data for CRA pipeline designers and researchers.

• Journal of the Korean Institute of Gas
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• v.7 no.3 s.20
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• pp.7-12
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• 2003

A sour natural gas feed containing 1.37 and 1.70 mole percent $CO_2$ and $H_2S$ respectively is to be sweetened. Our research is to design an amine treating facility to bring the concentration of the acid gases in 100 MMSCFD of natural gas down to less than 5 ppm. The K-values for $CO_2,\;H_2S,\;H_2O$ and amine components contained in natural gas is obtained by using Kent-Eisenberg model. The new gas sweetening process designed by Ball and Veldman is modeled and optimized with the commercial simulator. Results of simulations led to further economic improvements over the present operating process.

• Journal of Animal Science and Technology
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• v.58 no.3
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• pp.10.1-10.10
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• 2016

Background: Airag, alcoholic sour-tasting beverage, has been traditionally prepared by Mongolian nomads who naturally ferment fresh mares' milk. Biochemical and microbiological compositions of airag samples collected in Ulaanbaatar, Mongolia and physiological characteristics of isolated lactic acid bacteria were investigated. Methods: Protein composition and biochemical composition were determined using sodium dodecyl sulfate-gel electrophoresis and high performance liquid chromatography, respectively. Lactic acid bacteria were identified based on nucleotide sequence of 16S rRNA gene. Carbohydrate fermentation, acid survival, bile resistance and acid production in skim milk culture were determined. Results: Equine whey proteins were present in airag samples more than caseins. The airag samples contained 0.10-3.36 % lactose, 1.44-2.33 % ethyl alcohol, 1.08-1.62 % lactic acid and 0.12-0.22 % acetic acid. Lactobacillus (L.) helveticus were major lactic acid bacteria consisting of 9 isolates among total 18 isolates of lactic acid bacteria. L. helveticus survived strongly in PBS, pH 3.0 but did not grow in MRS broth containing 0.1 % oxgall. A couple of L. helveticus isolates lowered pH of skim milk culture to less than 4.0 and produced acid up to more than 1.0 %. Conclusion: Highly variable biochemical compositions of the airag samples indicated inconsistent quality due to natural fermentation. Airag with low lactose content should be favorable for nutrition, considering that mares' milk with high lactose content has strong laxative effect. The isolates of L. helveticus which produced acid actively in skim milk culture might have a major role in production of airag.

• The Korea Journal of Herbology
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• v.31 no.1
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• pp.49-59
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• 2016

Objectives : This objective of this study was to develop the Korean herbology of the plants belonging to Amygdalaceae in Korea. The literatures of the successive generations have been thoroughly investigated to prepare this article.Methods : The 22 herbological books and research papers published at home and abroad were researched into their total catalog, medicinal plants, distribution, medicinal properties, actions etc.Results : There are totaled to 1 genus and 48 species in Amygdalaceae in Korea and among them, medicinal plants were 1 genus, 17 species, some 35 % in total. The Fructus is the main medicinal parts in the Amygdalaceae, which was used in 18 species. According to nature and flavor of medicinal plants in the Amygdalaceae, they were classified into balance 22 species, and warm 11; bitter taste 23, sweet taste 14 and sour taste 13 in the order. According to meridian propism of medicinal plants in the Amygdalaceae, they were classified into large intestine meridian 13 species, lung and liver meridian 11 species respectively. According to the properties and principal curative action, they were classified into drugs for activation of blood 11 species, drugs for detoxification 10 species, drugs for clearing away heat 9 species in the order. The number of toxic species in the Amygdalaceae was examined to be 5 species.Conclusions : Among 48 species in Amygdalaceae in Korea, medicinal plants are 17 species, and are mostly used for drugs for activation of blood, which are 11 species.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.2
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• pp.49-62
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• 1995

This study was investigated to find effects of soaking-water salt concentration and submaterial on Kimchi taste and fermentation period. several parameters such as pH, acidity, reducing sugar, amino acid and sensory evaluation during fermentation at 2$0^{\circ}C$ were experimented. The results are as follows : As fermentation period increases, pH and content of reducing sugar of Kimchi have decreased. But acidity has increased. Especially, the pH of all samples rapidly decreased to a extent of pH 4.2. During fermentation the acidity and content of reducing sugar in 12% soaking-water were higher than those in 16% and 20%. Content of reducing sugar I Kimchi was observed to play an important role for the overall taste. As a result of sensory evaluation during fermentation, Kimchi in 16%, 2.6% and in 20%, 3.7%. Sensory evaluation revealed that leek-added Kimchi was highly evaluated in crispness, sour taste, flavor and overall acceptability. These results suggested that Kimchi fermented for 4days at 2$0^{\circ}C$ with 16% salt concentration of soaking water and leek as submaterials should taste most desirable.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.432-438
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• 2001

The purpose of this study is to investigate the sensory characteristics of Toha-jeot added cabbage kimchi by Koreans and Japanese. The sensory evaluation was conducted for the following 9 items such as color, savory taste, carbonated taste, sour taste, hot taste, salty taste, off flavor, texture and overall preference. Sensory evaluation of kimchi was tested by Koreans or Japanese whose ages vary from 30 to 50 years old and each group had 25~30 evaluators. Kimchi at different stages of fermentation day 0, 10 and 18th was evaluated. Saltiness of kimchi was 1.5~2.1% through the fermentation period and pH of kimchis was decreased from pH 5.4~5.6 to 4.3~4.4 during the fermentation. The sensory evaluation of Toha-jeot added cabbage kimchi by Koran and Japanese showed the differences in evaluation as the fermentation proceeded. The color, texture and overall preference of Toha-jeot added cabbage kimchi fermentation for 10th days was scored significantly high by Korean group while the score for the savory taste was increased as the fermentation proceeded. The hot taste preference of Toha-jeot added cabbage kimchi fermented 18th days scored significantly high and also increased as the fermentation proceeded by Japanese group. The overall preference of Toha-jeot added cabbage kimchi by Japanese group was higher than that of control cabbage kimchi tested at 10 and 18th days fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.3
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• pp.233-240
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• 1991

Effects of various sub-ingredients (hot pepper, garlic, ginger, green onion, leek, salted and fermented anchovy juice, and sugar) on the sensory quality of Korean cabbage kimchi were investigated. Sixteen sensory attributes were selected and their intensities evaluated by 20 panelists. The kimchi had an unbarmonized taste and unpleasant flavor when fermented with individual sub-ingredients, but had a well harmonized taste when fermented with all sub-ingredients. Hot pepper, ginger and garlic contributed to reduction of the unpleasatnt taste and moldy odor. The strong garlic flavor was reduced by adding green onion and leek. Salted and fermented anchovy juice gave a palatable taste, and the overall taste was improved by adding sugar. All sub-ingredients except sugar reduced the sour tasts.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.134-149
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• 2008

This thesis is aimed to analyze the importance, satisfaction, perception and intake frequency of fusion menu in order to develop the market segmentations and marketing strategies for useful information on the fusion menu and its improvement in the food industries. The findings of the study are as follows: First, the study revealed that diet menu(low fat, low-cal) and vegetarian menu items have more influence on females than males in regard to the importance of fusion menu when examining gender. Second, the study revealed that Bulgogi pizza, Bulgogi burger, cheese cutlet, cheese kimbab, sweet and sour pork items have great influence on customers in their 10s while green tea latte, rice burger, Bulgogi pizza, kimchi hamburger items have a high effect on customers in their 20s in regard to the perception of fusion menu when examining age. Finally, the study revealed that the taste of food, the cleanliness of vessels, food hygiene, the freshness of food, the quality of menu, the portions of food, the nutrition of food, the speed of food service, food material harmony, the temperature of food, the flavor of food, distinctions from existing food, environment-friendly organic agriculture food material items have maintaining the good performance of fusion menus. It also showed that various strategies for price of fusion menu should be made when examining the IPA analysis.

• The Journal of Internal Korean Medicine
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• v.38 no.4
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• pp.455-467
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• 2017

Objectives: This study evaluated the correlation between taste function and spleen qi deficiency in patients with burning mouth syndrome (BMS) and compared subgroups of BMS (i.e., dysgeusia and non-dysgeusia subgroups). Methods: This study included 60 participants categorized into two groups: a BMS group and healthy control (HC) group. Taste threshold was measured within six levels using solutions of four basic taste qualities. Subjects' Oral Health Impact Profiles (OHIPs-14) and Spleen qi Deficiency Questionnaire (SQDQ) scores were analyzed. Results: Taste thresholds for sweet (sucrose) and salty (NaCl) tastes were significantly lower in the BMS group than in the HC group, but sour (citric acid) and bitter (quinine HCl) tastes showed no significant differences between groups. In the dysgeusia and non-dysgeusia subgroups, no significant differences in the four basic taste thresholds were found. SQDQ scores were significantly higher in the BMS group compared to the HC and in the dysgeusia group compared to the non-dysgeusia group. OHIPs-14 and SQDQ scores for the BMS group were significantly and positively correlated. Conclusions: Spleen qi deficiency is related to taste function and can be used to treat BMS patients with taste dysfunction.