• Microbiology and Biotechnology Letters
• /
• v.21 no.4
• /
• pp.366-372
• /
• 1993

The aim of this study was to find out the rapid fermentation of soy sauce from koji hydrolyzate using column type reactor packed with immobilized yeast cells. Each immobilized cell of Zygosaccharomyces rouxii BH-90 and Candida versatilis BH-91 in the packed column type reactor produced 2.8% ethyl alcohol and 18mg/l 4-ethylguaiacol over 96 hours under the optimal condition. Continuous fermentation was performed by immobilized Z. rouxii BH-90 packed in column type reactor. Immobilized Z. rouxii BH-90 produced 2.30~2.85% ethyl alcohol during 30 days, and decreased gradually from 40 days to 80 days. Also C. versatilis BH-91 produced 4-ethylguaiacol at the constant rate of 16~18mg/l and decreased gradually after 40 days. Final product of soy sauce contained 2.8% ethyl alcohol and 18mg/l 4-ethylguaiacol. However, amino acid compositions of final products were consisted of predominantly glutamic acid, leucine, arginine, aspartic acid, lysine and valine, which were more than 50% of total amino acid.

• International Journal of Costume and Fashion
• /
• v.4
• /
• pp.101-111
• /
• 2004

This study was undertaken to discuss the traditional Korean Costumes up to the present and into the future, focusing on the internationalization by accentuating its aesthetic nature. In order to introduce the beauty of traditional Korean costume to the rest of the world, it is required that Korean fashion industry go through a full-scale renovation so that it can be concord with the contemporary world of information-technology. By having a deeper knowledge and understanding of the aesthetics in traditional costume and using them as guidelines, the present Korean fashion industry can accomplish an advanced level of research and development. The implications of the study are as follows. 1) It is important to recognize the functional aesthetics sociality of traditional costumes and to utilize it through appropriate application. 2) It is imperative to comprehend plasticity and expresiveness of meanings of traditional costumes. 3) Rationality and practicality of uniplanar character of the traditional costumes should also be recognized. 4) The globalization of the traditional Korean costumes will become more suitable to today's information-technology society and recreation of korean costumes by establishing a database through collecting information and systematic analysis of the world fashion trends.

• Korean Journal of Food Science and Technology
• /
• v.17 no.1
• /
• pp.22-24
• /
• 1985

The proximate and amino acid compositions of wild and cultivated Codonopsis lanceolata were analyzed. Wild Cadonopsis lanceolata (WCL) had higher contents of fat, protein, fiber and ash as compared with cultivated Codonopsis lanceolata (CCL). Calcium was 1.47 times higher in WCL than CCL. However, contents of iron and phosphorus was 1.45 times and 4.90 times higher in CCL than WCL, respectively. Arginine was the predominant amino acid in both WCL and CCL.

• Korean Journal of Food Science and Technology
• /
• v.28 no.5
• /
• pp.959-964
• /
• 1996

The physicochemical and gelatinization properties of rice flours, which were prepared by polishing nonwaxy brown rice (Dongjin byeo), depending on polishing degrees were investigated. The contents of protein, ash, lipid and fiber decreased significantly as the degrees of polishing increased and water uptake of rice grains decreased during hydration. When the surface of the soaked rice grains was examined by the SEM, extensive crack formation was observed. The water binding capacities, swelling power and solubility of rice flour increased as the polishing degree increased. By the amylogram, the initial gelatinization temperatures of rice flour decreased as the polishing degree increased and the peak viscosities, the breakdown and consistency of rice flour increased as the polishing degree increased.

• IE interfaces
• /
• v.18 no.3
• /
• pp.277-287
• /
• 2005

In this paper, we deal with a new techno-economic modeling and analysis for optical access networks. In deploying the fiber-to-the-home (FTTH) architecture, network planner needs to consider the following techno-economic issues: when do we need to upgrade existing local access network to FTTH network? how much do we invest to maximize profit? In order to answer these techno-economic questions, we need to consider the impact of emerging technologies and business environment. Toward this end, we develop a new techno-economic modeling to deal with the inherent complexity of technology evolution and cost economics. In particular, the new modeling approach provides us with an techno-economic analysis of technology alternatives such as ethernet passive optical network (E-PON) and wavelength division multiplex passive optical network (WDM-PON). In this analysis, we focus on the impact of critical factors such as the cost characteristic of proposed architecture and digital subscriber line (DSL) subscriber's churn-in to FTTH service and churn-out. We develop mixed integer-programming models for finding the evolution path of local access networks to broadband network architectures.

• Korean Journal of Food Science and Technology
• /
• v.19 no.2
• /
• pp.125-128
• /
• 1987

Water uptake rates of barley (pressed, cutted and pearled) at $20^{\circ}C{\sim}50^{\circ}C$ were determined by measuring the weight gain during soaking. Pressed barley absorbed water at the fastest rate, whereas pearled barley at the slowest rate. The former was the most temperature dependent during hydration. Degree of gelatinization, determined by X-ray diffractometry, during cooking at $100^{\circ}C$ indicated that the pressed barley cooked 1.4- and 2-times faster than Gutted and pearled barley, respectively.

• Journal of Technology Innovation
• /
• v.14 no.3
• /
• pp.71-92
• /
• 2006

There may exist differences in R&D patterns between multinational enterprises and domestically owned firms located in catching-up countries. This paper examines the differences in R&D patterns between different ownership in Korea. In order to do this, the paper has conducted the in-depth interview of the major multinational and local firms. The interviewed firms has been selected mainly from the telecommunication, semiconductor and display industries. The paper reveals that multinational firms tend to focus on sales-oriented R& while domestically owned firms are likely to cover the range of development, applied and basic research. The most outstanding difference lies in the length of R&D period. The domestic firms apparently turn out to conduct longer period R&D projects than multinational firms. In addition it is revealed that local firms need to develop their own capability, whereas foreign companies in Korea can acquire advanced technology and scientific knowledge from the R&D centers in their home countries. On the basis of the research findings, this paper discusses some implications and recommendations for Korea and other catching-up countries.

• Korean Journal of Food Science and Technology
• /
• v.19 no.4
• /
• pp.331-337
• /
• 1987

The sorption characteristics of pearled, cutted and pressed barleys stored for 360 hours at $20^{\circ}C$ and various relative humidites were analyzed. The adsorption rate at RH above 57% was the greatest in pearled barley and the lowest in cutted barley. The desorption rate at RH below 44% was in the decreasing order of pearled, pressed and cutted barleys. From the sorption rates an empirical equation was proposed. which can be used for the estimation of moisture content of three barleys at arbitrary storage time and RH.

• Korean Journal of Food Science and Technology
• /
• v.27 no.1
• /
• pp.36-40
• /
• 1995

Yam(Dioscorea) tubers were used as one of the dietary starches in Korea, China and Japan because of its characteristic properties. Yam tubers were powdered after freeze drying the sliced tubers to investigate carbohydrates. Chemical properties such as proximate components and carbohydrates were studied using three varieties of Korean yams, namely. D. batatas, D. aimadoimo and D. japonica. The proximate components of yam tubers showed that the major components of Korean yam tubers were carbohydrates and moisture. The main components of free sugars in yams were identified as fructose, glucose, sucrose and maltose. In addition to these four sugars, there were two unidentifiable peaks whose areas are too big to ignore. These results were obviously different from other reported data of free sugars in yams. The main components of total sugars were mannose and glucose.

• Korean Journal of Food Science and Technology
• /
• v.20 no.5
• /
• pp.699-703
• /
• 1988

Cooking properties of one variety(Bongui) and two cultivars(KW-12 and KLS-77005-1) were compared. Soybeans were presoaked in distilled water at room temperature for 16 hr and cooked in an autoclave at $106^{\circ}C{\sim}121^{\circ}C$. The cooking rate was calculated by the maximum cutting force of the cotyledons. The cooking time for all cultivars were 150 min at $106^{\circ}C$ and 14 min at $121^{\circ}C$. The cooking rate constants were similar among cultivars. The z-value which was calculated from the time-temperature combinations that gave the same degrees of cooking for KW-12 was $13.1^{\circ}C$ and the others being $11.5^{\circ}C$.