• Korean journal of food and cookery science
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• v.14 no.1
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• pp.97-105
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• 1998

This study was carried out in order to standardize the processing method of spiced soy sauce, to get the sensory scores for organoleptic properties in different cooking of each food items, and to analyze the microbiological and chemical properties during storage periods. In determining the optimum conditions for standardizing of spiced soy sauce, the best sensory score was found in the ratio of soy sauce to sugar of 1:0.7. In the result of microbial experiment on standardized spiced soy sauce, the stability of storage at 40$^{\circ}C$ up to 6 weeks was proved. The standardized spiced soy sauce which was composed of about 45.5% water, 6% crude protein, 11.7% reducing sugar and 32.1% invert sugar has not shown any significant difference during storage for 6 weeks at 40$^{\circ}C$ compared with the state immediately after processing. In the test of saltiness, specific gravity, viscosity and Hunter's color value, there was no notable change during storage at 40$^{\circ}C$. In the experiment of free amino acid and total amino acid, main amino acids were glutamic acid and aspartic acid, which were not significantly changed during storage compared with processing state. In the analysis of mineral contents, sodium accounts for 95% of the total minerals, followed by phosphorus, magnesium, etc., in order, and there was no change during storage.

• Tribology and Lubricants
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• v.30 no.3
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• pp.156-167
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• 2014

This paper presents the test results of small dipstick-gage-type engine-oil-deterioration-detection sensor. The measured sensor signal characteristics for the capacitance and temperature are analyzed. The engine oil deterioration condition correlates with the electrical property of the dielectric constant that comprised with physical properties such as TAN (Total Acid Number), TBN (Total Base Number) and viscosity. Several problems encontered during the test of the sensor system are improved. The results of vehicle tests show that the capacitance signal is stable after the engine stops. Therefore, the sensor should start measuring the parameters for monitoring the engine oil condition after the engine stops. The engine is considered to be in a stopped state if the difference between the maximum and minimum values of the oil capacitance measured every 1 min is below 0.02 pF. The key test results in this paper will help in the development of an engine oil change warning algorithm.

• Journal of Ginseng Research
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• v.9 no.2
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• pp.270-284
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• 1985

In order to investigate the change of physicochemical properties of ginseng root starch during storage and heat treatment, the roots were stored for 15 days at 5 $^{\circ}C$, 15 $^{\circ}C$, 3$0^{\circ}C$ and 45$^{\circ}C$, and heated for 15 hours at 6$0^{\circ}C$, 7$0^{\circ}C$, 8$0^{\circ}C$, 9$0^{\circ}C$, respectively. The starch content was decreased from about 40% to 23-26% and sucrose content was increased from 4% to 12-16% during storage for 15 days at 5-45$^{\circ}C$. Maltose, which was not detected in fresh samples, was increased up to 8.5% during storage or heat treatment. Granular size of the starch was decreased and some of the granules were broken during storage. Amylose content in the starch was decreased from 33% to 20%, and blue value and alkali number of the starch were increased slightly, and solubility and swelling power of the starch were decreased during storage. 3 The higher storage temperature and the longer storage time, the starch was more susceptible to gelatinize, and the viscosity of the starch was lowered with the susceptibility of gelatinization. The susceptibility of degradation of the starch by the amylase was increased and amylolytic activities in ginseng root were, also, increased during storage.

• Journal of the Korean Home Economics Association
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• v.17 no.3
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• pp.45-52
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• 1979

The study was an attempt to compare the Korean home-made sesame oil (sample A) with the market goods in Korean (sample B) and in Japan (sample C) for their flavor and cooking after an hour heating. And there were 5 spices used green onion , garlic, ginger, black pepper and red pepper in heating process of the sesame oil. The results obtained were as follows : 1) On the chemical changes of AV, IV, SV, TBAV, and the appearence of color and viscosity , it was supposed that the changes were showed merely more by the heating than the heating of the spices addition. Among the spices garlic was noticed to change greatly in comparison with the other spices. And A was showed to change a little respectively at color , SV, which B, C changed more. 2) Through the sensory examination there was not of significant effect in the strength and acceptability after an hours heating between sample A, B and C. 3) Basic aroma component of the fresh sesame oil and the heating in the carbonyl fraction were analyzed and indentified by G L C. N-hexanal, n -heptanal , n-octanal etc were increased by means of the heating , sample b remarkably more than A.

• Proceedings of the KOSOMBE Conference
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• v.1993 no.11
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• pp.51-54
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• 1993

The purpose of this research is to investigate the relationship between the blood flow and autonomic nervous system which regulates the circulation system. After the oral glucose tolerance test(GTT) the velocity changes of the blood flow were measured from the normal, hyperglycemia and diabetic neuropathy using the laser doppler. The FFT analyses showed that the spectrums were concentrated around the particular bands(0.02-0.166Hz, 0.8-1.1Hz) for the normal, while almost uniform distribution of the spectrums was observed for the abnormal. The blood glucose affects the compliance of the blood vessels and viscosity and finally causes the resistance problem in the blood vessels. An index PG was introduced, which was determined by the ratio of the change or the integral power spectrum in the range between 0.02 and 0.166Hz to change of the blood glucose before and after GTT. The index shows 1.0. 0.3 and 0.1 for the normal, hyperglycemia and diabetic neuropathy, respectively. As a conclusion, this spectrum analysis shows the potential of checking the progress or the diabetic, also car be used to evaluate the vasomotion which are regulated by the autonomic nervous system.

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2011.04a
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• pp.457-462
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• 2011

This paper presents a numerical investigation of deflagration to detonation transition (DDT) induced by shock wave and flame interaction in ethylene-air mixtures. Also shows the change of DDT triggering time by wall cooling effect. A model is consisted of the compressible reactive Navier-Stokes equations. And the effect of viscosity, thermal conduction, molecular diffusion, chemical reaction and wall effect are included. Using this model, the generation of hot spot by repeated shock and flame interaction, occurrence of detonation, and wall cooling effect of detonation confining boundaries are studied.

• The Korean Journal of Food And Nutrition
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• v.32 no.4
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• pp.304-311
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• 2019

Ohmic heating is a heating method based on the principle when an electrical current passes through food. Since this method is internal, electrical current damage occurred during heating treatment. The results of ohmic heated starch's external structure, X-ray diffraction, DSC analysis and RVA were differed from those of conventional heating at the same temperature. Several starches changed more rigid by structure re-aggregation. This change in starch was caused by change of physical, chemical, rheological property. The rheology of ohmic heated potato and corn starch of different heated methods were compared with chemically modified starch. After gelatinization, sample starch suspension (2%, 3%) measured flow curves by rheometer. Cross-linked chemically modified starch's shear stress was decreased with degree of substitution reversibly. Ohmic heated more dramatic, at $60^{\circ}C$. Potato starch's shear stress was less than commercial high cross-linked modified starch. Flow curves of potato starches measured at $4^{\circ}C$, $10^{\circ}C$, $20^{\circ}C$. Showed that Ohmic heated potato starch's shear stress ranging between $4^{\circ}C$ and $20^{\circ}C$ was narrower than modified starch. According to this study, ohmic heated potato starch can be used by decreasing viscosity agent like cross-linked modified starch.

• Applied Chemistry for Engineering
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• v.33 no.3
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• pp.322-327
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• 2022

Fucoidans were degraded by hydrogen peroxide under the electron beam (2.5 MeV) with various radiation doses (5 kGy, 10 kGy, 15 kGy, and 20 kGy) at room temperature. The degradation property was analyzed with a gel permeation chromatography (GPC-MALLS) method. An average molecular weight of fucoidan decreased from 99,956 at the irradiation dose of 0 kGy to 6,725 at the irradiation dose of 20 kGy. The solution viscosity of fucoidans showed a similar pattern to the molecular weight change. The number of chain breaks per molecule (N) increased with increasing the irradiation dose and concentration of hydrogen peroxide. The radiation yield of scission value markedly increased with increasing the irradiation dose up to 15 kGy. Also a 10% hydrogen peroxide concentration was more efficient than that of 5%. The structures of degraded fucoidan samples were studied with Fourier transform infrared spectroscopy (FT-IR). The results showed that the degradation process did not significantly change the chemical structure or the content of sulfate group. The sulfur content of each sample was determined with an Elemental Analyzer. With increasing the concentration of hydrogen peroxide, the ratios of sulfur/carbon, hydrogen/carbon, and nitrogen/carbon slightly decreased. The antioxidant activities of fucoidans were investigated based on hydroxyl radical scavenging activities. The ability of fucoidan to inhibit the hydroxyl radical scavenging activity was depended on its molecular weight.

• International Journal of Naval Architecture and Ocean Engineering
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• v.13 no.1
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• pp.147-162
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• 2021

The problem of predicting a ship's form factor and associated scale effects has been subject to many investigations in recent years. In this study, an attempt is made to investigate whether the form factor is influenced by a change in the ship's speed by numerically modelling a geosim series of the KCS hull form by means of a RANS solver. The turbulence dependence of the problem is also studied by altering the closure model among three widely used approaches (the k-𝜔, k-𝜔 SST, and k-𝜀 models). The results show that at very low speeds (Froude numbers in the range of 0.02-0.06) the numerical model predicts changes in the form factor of a ship between 10% and 20%, depending on the turbulence model and scale factor choices. As the speed is increased further, the form factor exhibits little change, usually in the range of 1% or less. Simulations where the Reynolds number is changed by approximately two orders of magnitude, achieved by altering the value of viscosity, confirmed that the form factor can be considered Froude-dependent only for low speeds, predicting essentially identical values when high speed cases are considered.

• Korean Journal of Materials Research
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• v.34 no.7
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• pp.355-362
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• 2024

AR (alkali resistant)-glass fibers were developed to provide better alkali resistance, but there is currently no research on AR-glass fiber manufacturing. In this study, we fabricated glass fiber from AR-glass using a continuous spinning process with 40 wt% refused coal ore. To confirm the melting properties of the marble glass, raw material was put into a (platinum) Pt crucible and melted at temperatures up to 1,650 ℃ for 2 h and then annealed. To confirm the transparent clear marble glass, visible transmittance was measured and the fiber spinning condition was investigated by high temperature viscosity measurement. A change in diameter was observed according to winding speed in the range of 100 to 700 rpm. We also checked the change in diameter as a function of fiberizing temperature in the range of 1,240 to 1,340 ℃. As winding speed increased at constant temperature, fiber diameter tended to decrease. However, at fiberizing temperature at constant winding speed, fiber diameter tended to increase. The properties of the prepared spinning fibers were confirmed by optical microscope, tensile strength, modulus and alkali-resistance tests.