• Journal of the Korean Professional Engineers Association
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• v.32 no.2
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• pp.99-109
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• 1999

The dried sea tangle added for soup prepatation to improved the taste in Korean and Japaness for long time. Attempts were made to develop the best procedures for extraction and removal of alginate by ultrafiltration and diafiltration. The summerized results of this study are as follows: 1) For hot water extraction in temperature range of 60～100$^{\circ}C$ for 4 hours, the higher temperature resulted higher yields in solids and protein. 2) Optimum sea tangle hot water extraction condition were 60～65$^{\circ}C$ for 1 hour which was cheap operating cost and high yield of good taste components. 3) The membrane flux was more higher GR 51 PP. and increase of flow rate permeate flow rate was accordingly increased. but limiting flow volume was 3.7 l/min. 4) It was found that ultration was relatively of higher recovery rate, solid and taste components, and low rejection coefficient rate than diafiltration.

• Journal of the Korean Society of Clothing and Textiles
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• v.21 no.2
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• pp.251-261
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• 1997

According to consumer's washing behavior, the washing efficiency of three different types of washing machines-pulsator, agitator, and drum was studied. Their detergency, rinsing efficiency, and the degree of fabric damage, tangle, and wrinkle were evaluated. The results showed that efficient washing capacity was different from the specified capacity of washing machine. Detergency and rinsing efficiency frere apparently decreased when more than 50% of capacity was loaded in washing machine of pulsator type, and 80% for agitator or drum types. They were also affected by detergent adding methods, and decreased in the order of water-detergent-washing load> washing load-detergent-water> washing load-water-detergent. Rinsing efficiency was significantly improved when the rinsing temperature was set above washing temperature. In addition, it was revealed that detergency, fabric damage, wrinkle, and tangle were highly correlated. The relationships between detergency and tangle were different for different types of washing machine. Positive relationships were found for agitator and drum types, whereas negative for pulsator type.

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.434-441
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• 2011

In this study, certain quality characteristics of kimbugak samples prepared with 2 different puffing methods, microwave oven and frying, and containing different levels of sea tangle powder(0, 2, 4, and 6%), were examined according to mineral content, moisture content, color values, photographic images, hardness and sensory evaluations. The mineral contents of Porphyra yezoensis were: K, 2,612.400 mg; Ca, 116.970 mg; Na, 486.099 mg; Mg, 297.800 mg; Fe, 9.636 mg; Mn, 1.614 mg; and Cu, 0.973 mg. And those of the sea tangle powder were: K, 5,115.000 mg; Na, 1,848.931 mg; Ca, 763.030 mg; Mg, 525.700 mg; Fe, 15.125 mg; Zn, 4.639 mg; and Mn, 0.146 mg. Moisture content was not significantly different among the samples of kimbugak puffed by the microwave oven and frying. For the color of the kimbugak made with the microwave oven or frying, L values decreased as the level of sea tangle powder increased. Color a and b values were lowest in the control group. The color values(L, a, and b) of the kimbugak puffed by frying were higher than those made using the microwave oven. The hardness of the kimbugak samples puffed using the microwave oven were not significantly different according to levels of sea tangle powder, and in the kimbugak puffed by frying, the lowest hardness was in the sample with 6% sea tangle. In sensory evaluations, color and crispness were not significantly different among the samples. The flavor scores of the 4% and 6% samples puffed by frying were higher than those of the kimbugak samples puffed using the microwave oven. The overall acceptability of the kimbugak puffed by frying and containing 6% sea tangle powder was the highest. In conclusion, 4 and 6% sea tangle powder would be considered optimum amounts for kimbugak puffed by frying.

• 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.33 no.10
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• pp.1726-1734
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• 2004

Response surface methodology on sensory evaluation was used to optimize cooking condition of cooked short grain rice (CSR) and cooked short grain rice containing grainy sea-tangle patch (CSTR). Texture profile analysis and nutritional evaluation were also performed. For maximizing overall acceptability, it can be predicted sea-tangle patch 14%, added water 1.67 times of rice and sea-tangle amount and steeping time 47 min as optimum cooking conditions from sensory evaluation conducted by the forties panelist. Hardness of pressure cooked short grain rice containing grainy sea-tangle patch (CSTR) were lower than cooked short grain rice (CSR), but it showed similar as CSR in adhesiveness, chewiness and higher in springiness and cohesiveness. In addition CSTR was delayed retrogradation compared with CSR. The nutritional Quality of CSTR showed higher level in total dietary fiber, protein, ash than CSR, but lower in protein digestibility, C-PER, gelatinization degree compared with CSR.

• The Korean Journal of Community Living Science
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• v.24 no.3
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• pp.277-287
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• 2013

This study was undertaken to evaluate the change of major nutrient components in boiled broth of anchovy, fish paste, sea tangle, and radish subjected to the boiling processing. The crude protein, fat, ash, and carbohydrates in anchovy boiled broth were 0.1%, 0.04%, 0.1%, and 0% respectively as against 0.04%, 0.1%, 0.2%, and 0.4% in fish paste boiled broth. The protein content in the anchovy boiled broth, the fat and carbohydrate in the fish paste boiled broth, and the ash in the sea tangle boiled broth were high. Major components of the minerals were sodium plus potassium and the boiled broth in anchovy and fish paste had the contents of 19.41 plus 16.19 and 76.77 plus 10.41 mg, respectively. Especially, the potassium in boiled broth of the sea tangle was shown the highest content of 85.94 mg. The Vitamin B1 content in all broth samples were below 0.01 mg per 100 g edible portion. In the case of the B2 content, the anchovy boiled broth had 0.03 mg per 100 g edible portion. On the other hand, the niacin content of the boiled broth on a wet weight basis was detected at an average 0.1 mg. Vit. A, C, tocopherol, and cholesterol was not detected in the boiled broth of any of the subjects. As a result of applying the data of boiled broth in the fish paste soup instead of anchovy and sea tangle which are non-edible, the calcium, dietary fiber, and vitamin A were shown to have a difference of less than 50%.

• Clean Technology
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• v.17 no.4
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• pp.395-405
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• 2011

To develop the technology for cultivation of high-density seaweed, sea tangle was cultured from varying depths(0.5 m, 3 m) of seawater at Gijang and Wando area. Proximate composition, component sugar, total amino acid, fatty acid composition, and element composition of different parts of sea tangle (Saccharina japonica) have been examined. Significant differences were found in the amount of crude protein and ash content in lower, middle, and upper parts of algal blades. The upper parts of the sea tangle was rich in crude protein, while lower parts was rich in crude ash. Crude lipid content was higher in the middle parts than those of the other parts. The component sugars were not significantly different from all parts of algal blades. The highest content of most of the amino acids were found in the upper parts of the blades. The amount of saturated fatty acids concentrated mostly in lower parts of blades, while the content of polyunsaturated fatty acids concentrated in the upper parts. The highest N element contents were found in upper part of algal blades. However, the contents of those chemical component were not affected by the depths of seawater.

• Journal of Nutrition and Health
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• v.10 no.1
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• pp.18-21
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• 1977

Effects of alginate and tangle on the suppression of intestinal absorption of heavy metals were tested by albino rats. The absorption of cadmium was suppressed by adding 5% or 10% alginate to the diets contaminated with 5 ppm cadmium, but not by 1% a1ginate or 10% tangle (p<0.05).

• Kyungpook Mathematical Journal
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• v.53 no.3
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• pp.385-395
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• 2013

To analyze the enzyme reaction on DNA knots and links, we study tangle embedding and the number of reaction. By using the quantum SU(3) invariant of knots and links we get a necessary condition for a tangle to be embedded in a knot or link. Moreover we give a relationship between the number of reactions and the changes of the value of quantum SU(3) invariant for the corresponding knots and links in a processive recombination.

• Proceedings of the Korean Society of Life Science Conference
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• 2007.10a
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• pp.89.1-89.1
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• 2007

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