• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.818-824
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• 2003

This study was carried out to select Meju of a good quality through general composition analysis, organoleptic evaluation, and to conduct isolation, identification, and growth characteristics of main strain related to fermentation from selected Meju. Moisture and crude protein of Meju were 7.2∼28.8% and 32.7∼42.3%, respectively. The amino nitrogen contents of Kyongbuk and Chonbuk Mejus were 770.8 mg% and 239.9 mg%, respectively. And also, free amino acid and glutamic acid contents of Doenjangs made from Chonbuk and Kyongbuk Mejus were 4,169.6 mg% and 499.4 mg%, respectively. The result of sensory evaluation of Mejus collected from several regions showed Kyongbuk was the most suitable Meju in items of color, flavor, appearance and overall (p<0.05). The typical properties of B. lichenifomis NH20 strain isolated from Kyongbuk Meju showed gram positive, aerobic rod cell and motility. As major component among its cellular fatty acid composition, $C_{15:0}$ anteiso fatty acid, $C_{15:1}$ iso fatty acid, $C_{17:0}$ anteiso fatty acid, and $C_{17:0}$ iso fatty acid were 30.7, 28.9, 13.3 and 11.2%, respectively. It showed the same identification coefficient (0.653) compared to the standard strain. Therefore, it was identified to be B. licheniformis NH20 according to Bergey's Manual of Systematic Bacteriology and its fatty acid profiles. The optimum pH, temperature, salt content, and culture time of B. licheniformis NH20 were 7.0, 32$^{\circ}C$, 2%, and 9 hours, respectively.ctively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.6
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• pp.880-888
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• 2016

Changes in quality characteristics of gochujang prepared with different ingredients (white rice, barley, sorghum and millet, bamboo salt) and meju starters were studied. The gochujang samples were fermented for 6 weeks at $40^{\circ}C$ and analyzed for changes in their physicochemical properties and sensory characteristics. Eight different gochujang samples were prepared: WR-SS-AB, WR-SS-ABL, WR-BS-AB, WR-BS-ABL, MG-SS-AB, MG-SS-ABL, MG-BS-AB, MG-BS-ABL (WR: white rice, MG: mixed grains, SS: solar salt, BS: bamboo salt, AB: Aspergillus oryzae/Bacillus subtilis starter meju, ABL: Aspergillus oryzae/Bacillus subtilis/Lactobacillus plantarum starter meju). There were significant differences between experimental groups in terms of moisture content, pH, acidity, and color value. All gochujang samples showed increased moisture contents and pH as well as increased acidity and amino-type nitrogen during fermentation. MG-BS-ABL showed the highest contents of amino-type nitrogen and free amino acids after 6 weeks of fermentation compared with other experiment groups. In addition, MG-BS-ABL showed the highest sensory analysis score, including appearance, flavor, taste, and overall acceptability after the fermentation of samples. Based on the results, MG-BS-ABL exhibited similar quality characteristics as general gochujang but showed the highest sensory scores and contents of amino-type nitrogen and free amino acids. These results might be due to the high protein contents of mixed grains and high mineral contents of bamboo salt and fermented products from mixed probiotic starters.

• Journal of Wetlands Research
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• v.22 no.2
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• pp.113-120
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• 2020

For the conservation of both Sericinus montela (vulnerable species by red book of Korea) and A. contorta, we investigated environmental factors affecting the growth and reproduction of Aristolochia contorta. We selected four A. contorta habitats at Gapyeong, Pyeongtaek, Cheongju, and Yeoju in Korea and surveyed community and habitat characteristics of companion species, herbivore appearance, support types, and soil physicochemical properties in July and October, 2018. Habitat environments and the growth and reproduction characteristics of A. contorta were different according to four habitats of different regions. In particular, the fastest growth speed and earliest flowering and fruiting were observed in Pyeongtaek. Growth of A. contorta in Cheongju and Yeoju were interrupted by aboveground damage from human disturbance. In this study, support types seemed to be important for growth speed of A. contorta. Flowering and fruiting timing were likely to be related to combined effects of soil cation contents and competitive and herbivore stresses. Therefore, providing effective support and reducing biological stress should be necessary for stable growth and proper flowering and fruiting timing of A. contorta. In addition, experimental evidence would be needed to figure out the effect of soil cation and biological stress on flowering and fruiting of A. contorta in detail.

• Korean Chemical Engineering Research
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• v.49 no.1
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• pp.41-46
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• 2011

We investigated experimentally the properties of dust explosion through lycopodium particle clouds in a duct to provide the fundamental knowledge. Propagating dust flames in the vertical duct of 120 cm height and 12 cm square cross-section were observed by digital video camera and flame front is visualized using by PIV(Particle Image Velocimetry) system. As the result, when the same average dust concentration existed in the vertical duct, downward flame propagation was faster than the upward flame propagation, its rate increased with dust concentration in 300g/$m^3$. Post flames were caused by the ignition of unburned particles which flowed into the rear region of flame from passage between flame and duct wall, and they generated regardless of duct condition. Also, it was found that appearance frequency of post flames during dust flame propagations increased with the increase of dust concentration.

• The Journal of Korean Academy of Prosthodontics
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• v.35 no.4
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• pp.706-718
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• 1997

Ceramometal crowns are common restorations in fixed prosthodontics because of their casting accuracy, the high strength properties of the metal, and the cosmetic appearance of porcelain. However, deterioration of the initial fit of the metal coping has been observed after the porcelain firing cycle. The distortion due to repeated firing makes it difficult to fit crown margin and elicits microleakage. The major causes of distortion are the residual stress that accumulate during wax-up, casting, cold work and the induced stress caused by the mismatch of porcelain-metal thermal contraction. This study examined the marginal fit changes of metal copings in relation to repeated firing and the effects of heat treatment that reduce the distortion resulted from residual stress. The marginal changes of the copings that were treated with conventional method and those treated with heat before repeated firing, were evaluated. The metal die which represented preparations of a maxillary central incisor was fabricated, and 45 wax patterns were cast with nonprecious metal alloys. The heat treatment of each group was performed as follows. Group 1(control) : Casting - Devesting - Cold work - Firing Group 2 : Casting - Heat treatment - Devesting - Cold work - Firing Group 3 : Casting - Devesting - Cold work - Reinvesting - Heat treatment - Devesting - Firing The copings were fired 3 times. After each firing, the marginal fit changes were measured with inverted metallurgical microscope at the 4 reference points located at labial, lingual, and both proximal surface. Measurements were compared, and statistically analyzed. The results were as follows ; 1. In all groups, the highest value of marginal fit changes of the copings studied were found after the first firing cycle. 2. When the distortion of each experimental group at the first firing cycle were compared, group 1 exhibited the greatest changes($20-27{\mu}m$), followed by group 2($9-13{\mu}m$), and group 3($8-10{\mu}m$). 3. The copings treated with heat before devesting(group 2) revealed significantly smaller marginal fit changes than the copings treated with conventional method(group 1). (p<0.01) 4. The copings treated with heat after reinvesting(group 3) revealed significantly smaller marginal fit changes than the copings treated with conventional method(group 1). (p<0.01) 5. No siginificant differences in marginal fit changes were found between the copings treated with heat before devesting(group 2) and the copings treated with heat after reinvesting(group 3). (p>0.01)

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.879-884
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• 2004

Effects of soaking time and particle size on physicochemical properties of nonwaxy rice flour were investigated. Nonwaxy rice grains were soaked at $4^{\circ}C$ for 0, 1, 12, and 24 hr, dried at room temperature, and milled. Resulting flours were passed through 45-mesh ($<355\;{\mu}m$, IL45) and 100-mesh ($<150\;{\mu}m$, IL100) sieves and separated into $<40\;{\mu}m\;and\;40-100\;{\mu}m$ series. IL45 series showed higher amount of large particles ($40-100\;{\mu}m$) than IL100 series. As the soaking time increased, protein and ash contents decreased, and amylose content, water-binding capacity, swelling power, and solubity of nonwaxy rice flours increased. Swelling power and solubility of nonwaxy rice flours also increased between $65-85^{\circ}C$. Water-binding capacity, swelling power, and solubility of IL100 series were higher than those of IL45 series. 12 hr-soaked nonwaxy rice flour pastes showed higher peak viscosity and breakdown but lower setback and viscosity at 95 and $50^{\circ}C$ than 1 hr-soaked ones. X-Ray diffractograms of nonwaxy rice flours were not affected, whereas surface appearance was affected, by soaking time and particle size.

• Korean Journal of Food Science and Technology
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• v.17 no.3
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• pp.186-191
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• 1985

The effect of gamma irradiation on the physicochemical properties of chicken meat and its sensory quality were investigated during 41 days of storage at 3 to $4^{\circ}C$ following irradiation of 5 to 10 kGy. Immediately after irradiation, the water holding capacity of chicken meat decreased slightly with the increase of irradiation dose, whereas during storage, the water holding capacity of irradiated groups was superior to that of the nonirradiated ones. With increasing the irradiation dose and storage time, the TBA values of irradiated groups were higher than those of nonirradiated ones. The volatile basic nitrogen content of nonirradiated group markedly increased over 20mg% by microbial spoilage from the 10th day of storage, however, the irradiated groups of over 8 kGy showed only the 16 to 18mg% until 41 days of storage. The irradiated groups had a slight irradiation-odour that dissipated during up to 3 days of storage, and also they showed a slight pink discoloration in the carcasses and this tendency was much more pronounced with increasing irradiation dose. The nonirradiated group gave off an off-odour due to the spoilage around 5 to 7 days of storage and showed a change in meat appearance, while the irradiated groups of over 5 kGy maintained a fresh state during the 25 to 30 days of storage.

• Korean journal of food and cookery science
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• v.27 no.4
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• pp.35-46
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• 2011

We developed hasuo jeungpyun with added polygonum multiflorum Thunb powder to increase the functional value and flavor of traditional jeungpyun. Hasuo jeungpyun containing 0, 2, 4, 6 and 8% polygonum multiflorum Thunb powder was prepared and the moisture contents, pH, color, texture and sensory analysis of the samples were measured. With increasing polygonum multiflorum Thunb powder content, the moisture content of hasuo jeungpyun decreased, and pH increased significantly. Hasuo jeungpyun prepared with 2-4% polygonum multiflorum Thunb powder displayed significantly higher swelling power. As the level of polygonum multiflorum Thunb powder increased, the L-value decreased, whereas the a- and, b-values increased. A textural profile analysis showed that the hardness increased but cohesiveness decreased with increasing polygonum multiflorum Thunb powder content. A sensory evaluation showed the highest value for air cell uniformity, flavor, and overall acceptability of 4% hasuo jeungpyun, which suggests hasuo jeungpyun with improved sensory characteristics. In the analysis of the correlation between sensory characteristics and mechanical properties of hasuo jeungpyun, hardness and brittleness were negatively correlated with after swallow, appearance, flavor, texture, taste, and overall acceptability.

• Korean journal of food and cookery science
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• v.27 no.4
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• pp.27-34
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• 2011

The function of mulberry leaves and the quality of muffins including mulberry leaves were examined. The electron donating ability of both a water and ethanol extract was 40% for both at 100 ppm, 62 and 72% at 500 ppm, and 77 and 83% at 1,000 ppm respectively. These experiments showed good oxidized substance activity. The SOD-like ability of the water and ethanol extracts at 1,000, 500, and 300 ppm was 49% and 55%, 33% and 39%, and 28% and 33% respectively. These results show that the ethanol extract had higher SOD-like ability than that of the water extract. The nitrite scavenging abilities of 1,000 ppm of the mulberry leaf water extract and ethanol extract at pHs of 1.2 and 3.0 were 40.5 and 47%, and 20 and 22% respectively. The Hunter lightness value tended to be lower as the amount of added mulberry leaves increased compared to the contrast set, so the lightness level with a 7% addition was the lowest. The contrast set was the highest for redness and added mulberry leaves tended to decrease redness at 3% but tended to increase it again with additions >3%. The b-value (yellowness) showed a similar tendency as redness. Adding Mulberry leaves tended to decrease the contrast set to the lowest level, then values increased slowly to a peak at 5% added mulberry leaf and then decreased thereafter. Strength and hardness were less after increasing added mulberry leaf. Cohesiveness, springiness, gumminess and brittleness, decreased at up to 5% added mulberry leaves but the 7% addition showed the same level as the contrast set. The mulberry leaves muffins were less preferred to the contrast set in appearance and color. However, the mulberry leaf muffins were preferred to the contrast set in taste and flavor but the result was not significant. Overall the quality of the muffins with 3% added mulberry leaves was preferred over the 1% added mulberry leaf muffins.

• Journal of the Mineralogical Society of Korea
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• v.26 no.4
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• pp.263-272
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• 2013

The Taebaegsan region and its vicinities mainly consist of Precambrian granitic gneisses and Cambrian meta-sedimentary rocks. And lots of leucocratic(alkali) granites smaller than the stocks are found here and there. Therefore the presence of leuco-granites is not properly described yet in the former studies. For the effective distinction of several granitic rocks, outcrop characteristics, mineral identification, and petro-chemical properties were studied. Some part of granitc gneisses could be classified into typical metamorphic rocks such as migmatites and banded gneisses. And some shows rather dark appearance with gray quartz and feldspars, and others two mica granites, leucocratic ones etc. But all of leucocratic granites of the region usually show bright milky white to beige color. Since they mainly consist of quartz, feldspars, muscovite, and small amounts of sericites, amphiboles, tourmaline and lepidolite. And all of alkali granites belong to the calc-alkalic, peraluminous and S-type in character. During magmatic differentiation of leucocratic granites, CaO and total Fe contents are clearly decreased than those of the older granitic rocks. On the other hand, magmatic evolution also had induced the greisenization and albitization which enriched the relative amounts of alkali elements such as $K_2O$ and $Na_2O$.