• Structural Engineering and Mechanics
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• v.51 no.1
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• pp.1-13
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• 2014

This paper reports an experimental study into the rheological behaviour of self consolidating concrete (SCC). The investigation aimed at quantifying the impact of the varying amounts of mineral admixtures on the rheology of SCC containing natural sand. Apart from the ordinary Portland cement (OPC), the cementitious materials such as fly ash (FA), ground granulated blast furnace slag (GGBS) and micro-silica (MS) in conjunction with the mineral admixtures were used in different percentages keeping the mix paste volume and flow of concrete constant at higher atmospheric tempterature ($30^{\circ}$ to $40^{\circ}C$). The rheological properties of SCC were investigated using an ICAR rheometer with a four-blade vane. The rheological properties of self-consolidating concrete (SCC) containing different mineral admixtures (MA) were investigated using an ICAR rheometer. The mineral admixtures were fly ash (FA), ground granulated blast furnace slag (GGBS), and micro silica (MS). The results obtained using traditional workability results are compared with those obtained using ICAR rheometer. The instrument ICAR (International Center for Aggregate Research) rheometer employed in the present study for evaluating the rhelogical behaviour of the SCC is found to detect systematic changes in workability, cementitious materials, successfully. It can be concluded that the rheology and the slump flow tests can be concurrently used for predicting the flow behaviours of SCC made with different cementitious materials.

• Proceedings of the SAREK Conference
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• 2009.06a
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• pp.1379-1384
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• 2009

High power light emitting diode(LEDs), a strong candidate for the next generation general illumination applications are of interest. With major advantages of power saving, increased life expectancy and faster response time over traditional incandescent bulb, the LEDs are rapidly taking over many applications such as LCD backlighting, traffic light, automotive lighting, signage, etc. The increased electrical currents used to drive the LEDs have focused more attention on the thermal management because the efficiency and reliability of the solid-state lighting devices strongly depend on successful thermal management. There exist some problems that are caused by heat generation in the LED package, such as wire breakage, yellowing of epoxy resin, lifted chip caused by reflow of thermal paste chip attach and interfacial separation between LED package and silicon resin. The goal of this study is to analyze high power LED thermal properties of using pulsating heat pipe.

• Journal of Physiology & Pathology in Korean Medicine
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• v.31 no.3
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• pp.153-158
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• 2017

As social interest in acne treatment has grown, various external preparations have been developed and studied. So, we investigated the external prescription which can treat acne in medical classics, then reviewed and divided it by dynasty. The data for analysis of Herbal formula was taken from 'medicine Dictionary of traditional Chinese medicine prescriptions(中醫方劑大辭典)'. 31 external medicines were searched, 3 were before song(宋) dynasty, 11 were Song(宋) dynasty, 11 were Yuan(元) dynasty, 7 were Ming(明) dynasty and 7 were Qing(淸) dynasty. The recipe and usage were only making them pill(丸) and paste(膏) using grinded medicinal herbs, then rubbing to face. As the age developed, unique manufacturing process(i.e fermentation method), and usage(i.e time-based usage, herbal medicine extracts for wash) were proposed. The external application with oriental medicine for acne used with Angelicae Gahuricae Radix(n=12), Bletillae Rhizoma(n=8), Syzygii Flos, Saposhnikoviae Radix(n=7) and so on. In particular, Bletillae Rhizoma was searched with high frequency in this study, but it was not included or studied in patent composition. The results of this study will provide basic data for future experiments and clinical studies.

• Preventive Nutrition and Food Science
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• v.11 no.2
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• pp.127-132
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• 2006

Bacillus sp. strain K-l, which produces a strong fibrinolytic enzyme, was isolated from chongkukjang, a traditional Korean fermented soybean paste. The fibrinolytic enzyme was purified from chongkukjang base by using ammonium sulfate fractionation and chromatographic techniques. Purified enzyme, CK K-1 was demonstrated to be homogeneous by SDS-PAGE and isoelectric focusing electrophoresis, and has molecular mass of a 12.4 kDa and a pI of 8.0. The optimal reaction pH value and temperature were 8.0 and $40^{\circ}C$, respectively. Phenyl-methyl-sulfonyl-fluoride (PMSF; serine protease inhibitor), ethylene-diamine-tetra-acetic acid (EDTA; metallo protease inhibitor), copper ion, ferric ion and lead ion inhibited the enzyme activity. These results indicated that the fibrinolytic enzyme is a metallo-serine protease and different from nattokinase and chongkukjangkinase.

• Preventive Nutrition and Food Science
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• v.9 no.1
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• pp.14-20
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• 2004

Bacillus strains capable of producing fibrinolytic enzyme were isolated from traditional fermented Korean soybean paste and Japanese fermented soybean (Natto). Among the 16 strains, a selected Bacillus sp. was identified as bacillus firmus, with 80.7％ homology, by API kit analysis. Seed starter or B. firmus NA-1 was prepared with 5％ soymilk prepared from micronized soybean powder. To produce fibrinolytic enzyme by B. firmus NA-1 the liquid culture was performed with NB broth (pH 7.0) fortified with 1％ galactose, 0.1% tryptone, and 0.5% $K_2$HPO$_4$, by shaking with 180 rpm at 37$^{\circ}C$. Fibrinolytic enzyme activity reached the highest value at 7.8 unit/mL (plasmin unit) after fermentation for 72 hr. The crude fibrinolytic enzyme showed higher relative activity in the range of pH 7.0∼9.0. The activity of crude fibrinolytic enzyme was well maintained even after concentration by the vacuum evaporation at 5$0^{\circ}C$ for 1 hr.

• The Journal of Korean Medical History
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• v.25 no.1
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• pp.81-91
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• 2012

Objectives : "Yayaoyuanfang" is a prescription book, compiled by Xuguozhen in 1267. In "Yayaoyuanfang", there are 13 chapters including "Throat, Mouth and Teeth". Because there are few prescription books focused only on mouth and teeth disease in traditional medicine, "Throat, Mouth and Teeth" in "Yayaoyuanfang" is distinctive. Methods : We try to analyze prescriptions by form, effectiveness and report experiences in "Yayaoyuanfang". Results : There are 95 prescriptions with 77 powder, 5 paste, 5 liquid, 2 granule and 5 other forms. Effectiveness of those are divided into teeth, gum and mouth. Effectiveness for teeth are about pains, weakness, cavity, discoloration and so on. Effectiveness for gum are about pain, swelling, weakness, shrinking, etc. Effectiveness for mouth is about bad breath. Conclusions : "Throat, Mouth and Teeth" in "Yayaoyuanfang" has professional prscriptions for throat, mouth and teeth with several form and effectiveness.

• Journal of the Korean Society of Food Culture
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• v.16 no.4
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• pp.316-322
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• 2001

This study was performed to investigate flavor modification effects of ${\beta}-cyclodextrin$ $({\beta}-CD)$ inclusion complex on the flavor of Doenjang (Korean traditional fermented soy paste) with various substitution levels of 10, 20, and 30%. Water and protein contents of the substituted samples showed significantly lower values compared to those of control(p<0.05). Results of DSC(Differential Scanning Calorimetry) showed that significantly higher ${\Delta}H$ values (386.03 and 304.23) in the 20 and 30% substituted samples represented the stabilized internal cell structures(p<0.05). Internal structures observed with the scanning electronic microscope tended to be less rough and organized making even and ordered internal cell structures as the substitution levels were increased. Results of sensory evaluation showed significantly higher savory flavor and significantly lower bitter and astringent flavors with the substituted samples compared to those of control(p<0.05). Results from this study showed the substitutions of ${\beta}-CD$ could possibly modify unfavored flavors of Doenjang while keeping the unique, nutritional and functional properties when ${\beta}-CD$ was used as a flavor modifier.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.5
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• pp.477-490
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• 2018

This study investigated the changes in the quality of doenjang (a fermented bean paste) with the addition of Sea tangle Saccharina japonica powder fermented by lactic acid bacteria (FSP). Doenjang was prepared without or with FSP and with various amounts of doenjang (0, 0.25, 0.5, 1 and 3% by volume), and fermented at $25^{\circ}C$ for 12 weeks. After 12 weeks, the antioxidant activity, microbiological characteristics, and physicochemical parameters were examined. We detected no significant differences in the color profiles. However, following the addition of FSP to doenjang, the amino nitrogen content and antioxidant properties were enhanced. Furthermore, the FSP-doenjang contained higher levels of ${\gamma}$-aminobutyric acid (297.55-300.03 mg/100 g), a biofunctional ingredient. These results suggest the potential for developing a traditional Korean fermented food with enhanced antioxidant activity and ${\gamma}$-aminobutyric acid content using FSP.

• Journal of Dairy Science and Biotechnology
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• v.17 no.1
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• pp.16-31
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• 1999

Milk and milk products, especially the cow's milk and cheese, have been used since the ancient time. Because they contains almost all kinds of nutrients that are necessary for human beings except for iron, n-3 fatty acid, and vitamin C. Milk is an excellent dietary source of protein, calcium and phosphorus. The biological value of milk protein is as high as those of red meat and eggs. So cheese, a food processed from concentrated milk protein, is highly recommended food for the patient of diabetes mellitus. Because the major form of milk lipids is n-6 fatty acid, milk and milk products may not be a good food for the patients of cardiovascular disease. But the nutritional quality of milk lipids cannot be inferior to those of margarine, fish oil, and vegetable oil. Milk has been produced commercially since 1936 in Korea. The most popular milk product is a drink milk now in Korea. But according to the change of dietary pattern the consumption of yoghurt and cheese has been enormously increased during the last 20 years. As the soy sauce, tofu, and soy been paste have been the fundamental seasoning and source of protein in Korea, milk and cheese have consisted the essential flavor of western cuisine. But the basic idea for the usage of protein, peptides, and amino acids are the same. We found that milk and milk products can be nicely added in many Korean dishes such as Juk, Mandoo, Jeon, and Bindeatuk for the diversity of traditional flavor.

• Korean Journal of Microbiology
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• v.53 no.1
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• pp.55-57
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• 2017

Bacillus subtilis BS16045 was isolated from Gochujang, a Korean red chili paste, in order to get a starter strain that can be used for preservation of the fermented foods. We report the whole genome sequence of B. subtilis BS16045, which contains 4,165,121 bp with a G+C content of 43.6%. We also confirmed the set of antibiotic genes producing surfactin, kanosamine, bacillaene, plipastatin, subtilosin A, and bacilysin, which are related to antifungal and antibacterial activities. These results indicate that B. subtilis BS16045 could be a potential starter strain for solving contamination by food-borne pathogens in the soybean products factory.