• Culinary science and hospitality research
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• v.16 no.5
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• pp.277-286
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• 2010

This study examines the quality characteristics of garaedduk with roasted rice bran in addition of the control at 10%, 20%, 30% & 40% and to measure the mechanical and sensory quality characteristics in order to show the optimum addition ratio and production condition. The result of adding roasted rice bran with 10% up to 40% in all research groups are as follows; First of all, the moisture content was decreased and the "L" score which represents the brightness of garaedduk showed 68.86 in control which was non supplemented garaedduk. L-value decreased. However, a-value increased significantly and b-value increased except in control group. In the experiment on hadness, it showed 0.69 in control group and it showed 0.94 in garaedduk with 10% of roasted rice bran. Also, there was significant difference in hardness depending on the amount of roasted rice bran and storage period. In the experiment on the sensory evaluation of color and flavor in panel test, all groups showed higher scores than control group. Moreover, there was significant taste difference depending on the amount of roasted rice bran. As a test result, the overall acceptability by sensory evaluation was observed as 30%>10%>20%>40%> in the group added with roasted rice bran.

• Culinary science and hospitality research
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• v.16 no.5
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• pp.247-263
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• 2010

This study was conducted to examine the physicochemical and sensory characteristics of Bulgogi seasoning sauce added with Angelica gigas Nakai extract and salted liquid of Prunus mume. Increasing the amount of salted liquid of Prunus mume in the Bulgogi sauce added with Angelica gigas Nakai extract made its pH and brix decreased. And the lightness(L) value of the samples ranged from 22.50 to 23.43, and the redness(a) and yellowness(b) increased. For the textural characteristics of Bulgogi meat, the addition of salted liquid of Prunus mume decreased its hardness. In the sensory evaluation, Bulgogi added with 10% of salted liquid of Prunus mume made excellent scores in texture, taste and overall preference. Therefore, this results suggest that 10% of salted liquid of Prunus mume and Angelica gigas Nakai extract should be applied to Bulgogi sauce in order to satisfy its preference and functionality. For the changes of total viable cells of Bulgogi seasoning sauce by the storage period, increased amount of salted liquid of Prunus mume showed their number lower than that of the control.

• Journal of the Korean BIBLIA Society for library and Information Science
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• v.25 no.3
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• pp.165-189
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• 2014

This study examined the current practices of Research Data Management (RDM) services recently built and implemented at research university libraries in the U.S. by analyzing the components of the services and the contents presented in their web sites. The study then analyzed the content of web pages describing the services provided by 31 Research Universities/Very High research activity determined based on the Carnegie Classification. The analysis was based on 9 components of the services suggested by previous studies, including (1) DMP support; (2) File organization; (3) Data description; (4) Data storage; (5) Data sharing and access; (6) Data preservation; (7) Data citation; (8) Data management training; (9) Intellectual property of data. As a result, the vast majority of the universities offered the service of DMP support. More than half of the universities provided the services for describing and preserving data, as well as data management training. Specifically, RDM services focused on offering the guidance to disciplinary metadata and repositories of relevance, or training via individual consulting services. More research and discussion is necessary to better understand an intra- or inter-institutional collaboration for implementing the services and knowledge and competency of librarians in charge of the services.

• Journal of the Korea Concrete Institute
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• v.21 no.1
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• pp.55-64
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• 2009

This study is aimed to derive the optimum mix proportion of the combined self compacting concrete according to cement types (blast-furnace slag cement and belite cement) and to propose the basic data to field construction work after evaluating the quality properties. Specially, lime stone powder (LSP) as binder and viscosity agent are used in the combined self compacting concrete because slurry wall of an underground LNG storage tank should be kept stability of quality during concrete working. Replacement ratio of LSP is determined by confined water ratio test and main design factors including fine aggregate ratio ($S_r$), coarse aggregate ratio ($G_v$) and water-cement ratio (W/C) are selected. Also, quality properties including setting time, bleeding content, shortening depth and hydration heat on the optimum mix proportion of the combined self compacting concrete according to cement type are compared and analyzed. As test results, the optimum mix proportion of the combined self compacting concrete according to cement type is as followings. 1) Slag cement type-replacement ratio of LSP 13.5%, $S_r$ 47% and W/C 41%. 2) Belite cement type-replacement ratio of LSP 42.7%, Sr 43% and W/C 51%. But optimum coarse aggregate ratio is 53% regardless of cement types. Also, as test results regarding setting time, bleeding content, shortening depth and hydration heat of the combined self compacting concrete by cement type, belite cement type is most stable in the quality properties and is to apply the actual construction work.

• 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.40 no.7
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• pp.986-992
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• 2011

The purpose of this study was to examine the qualities of muffins with 20, 40, and 60% brown rice flour (BRF). The muffins containing 20, 40, and 60% BRF were lower than control muffins (made with regular flour) in weight, height, pH, and moisture content. No significant differences were observed between BRF muffins in weight and moisture content; however, height and pH decreased with increasing amounts of BRF added (p<0.05). The moisture content of control muffins decreased after storage at $30^{\circ}C$ and was not significantly different than BRF muffins (p>0.05). The hardness and resilience in the controls were higher than BRF muffins, but increasing the amount of BRF added in muffins increased both hardness and resilience (p<0.05). The cohesiveness and springiness in the controls were higher than in BRF muffins and decreased with increasing the amount of BRF added to muffins (p<0.05). The gumminess and chewiness in muffins with BRF were higher than controls and were increased when the amount of BRF added in muffins was increased (p<0.05). However, the adhesiveness of the samples was not significantly different (p>0.05). In sensory evaluation, the external color in muffins with 20% BRF and the internal color in controls were the highest (p<0.05). The taste, aroma, texture, and overall acceptability were the highest in muffins with 60% BRF (p<0.05). The antioxidant activities, DPPH radical scavenging, and superoxide dismutase-like activity of muffins were increased with increasing the amount of BRF added to muffins (p<0.05).

• Journal of Korean Society of Forest Science
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• v.101 no.2
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• pp.266-278
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• 2012

The objective of this study was developing dynamic stand growth model to predict diameter at breast height (DBH) growth by thinning intensity and cycle for major tree species of South Korea. The yield table, one of static stand growth models, constructed by Korea Forest Service was employed to prepare dynamic stand growth models for 8 tree species. In the process of model development, the thinning type was designated to thinning from below and equations for predicting the DBH change after thinning by different intensities was generated. In addition, stand density (N/ha), age and site index were adopted as explanatory variables for DBH prediction model. Thereafter, using the model, DBH growth under various silvicuture through integrating such equations considering thinning intensities, and cycles. The dynamic stand growth model of DBH developed in this study can provide understanding of effectiveness in forest growth and growing stock when thinning practice is performed in forest. Furthermore, results of this study is also applicable to quantitatively assess the carbon storage sequestration capability.

• Journal of Korean Society of Forest Science
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• v.107 no.3
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• pp.258-265
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• 2018

This study was conducted to investigate the effective cryopreservation condition of Potentilla discolor Bunge, a rare native plant. Seed viability was more than 80% in PVS2 and PVS3 solution treatments. Seed viability was higher in PVS3 than PVS2 treatment. Seed viability was lower than control in spite of sucrose pretreatment. The germination rate was 95% at 60 min of PVS2 treatment and 30 min of PVS3 treatment but the germination rate was low at other treatments. The growth of the seedling wasn't doing that of the control except for treat PVS2 and PVS3 solution for 30 min. There was no statistically significant difference between the encapsulation method and the vitrification method in the seedling growth between the two cryogenic storage methods. This study is expected to be applied to future conservation methods of Potentilla discolor.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1423-1430
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• 2014

This study investigated the effects of superheated steam (SHS) and high hydrostatic pressure (HHP) on the quality of Galbijjim. SHS cooking increased moisture and crude fat contents and decreased crude protein contents (P<0.05). The value of L was significantly higher upon SHS cooking compared to conventional cooking (CC), whereas a and b values were not significantly different among the samples. Hardness decreased more upon CC than SHS. The results of the safety storage experiment at refrigeration temperature showed that the total number of bacteria was lower in SHS-HHP than in CC-HHP. The thiobarbituric acid value increased to 0.70~1.56 mg malonaldehyde (MA)/kg in CC-HHP after 15 days, and SHS-HHP showed 0.69 (0 day)~1.24 (15 days, $10^{\circ}C$) mg MA/kg. Volatile basic nitrogen value was 18.07~36.76 mg% in CC-HHP, and that in SHS-HHP also increased to 17.06 (0 day)~35.76 mg% (15 days, $10^{\circ}C$). Overall, SHS cooking and HHP reduced microorganisms, which could improve product quality and sanitation.

• Journal of the Korean GEO-environmental Society
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• v.15 no.10
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• pp.43-51
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• 2014

Recently, National Emergency Management Agency constructs integrated information system for preventing national earthquake based on underground information. In the past, there are numerous difficulties in construction and management of underground information, because underground information is constructed by each management agency. But a link and application of underground information are available because of government 3.0. This study shows the integrated information system for preventing national earthquake based on real-time link of underground information. The integrated information system for preventing national earthquake developed in this study consists of boring information input modules, underground information search/analysis modules based on V-world tile map, user authority management modules, user management modules and real-time liaison interface modules. Also, this study proposes enhancement plan to construct integrated information system for preventing national earthquake stably and strongly. Stability test conduct on stability of data storage, system stability and consistency of processing speed test results show stability of the integrated information system for preventing national earthquake is high.