• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.963-968
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• 1997

Cereals and legumes were ground, blended and extruded with a twin-screw extruder to form a reconstituted grain. The basic formula was as follows: brown rice 30%, barley 30%, wheat 20%, millet 5%, sorghum 5%, soybean 7%, and red bean 3%. Extrusion conditions were properly set for feed moisture content of $24{\sim}30%$, barrel temperature of $50{\sim}60^{\circ}C$, and screw speed at 250 rpm. The extruded grain was air-dried and evaluated for quality characteristics, compared with milled rice. Size and shape of the reconstituted grain were similar to short-grain milled rice. Stacking volume of the reconstituted grain was a little higher than that of milled rice, and its water absorption was more rapid. From the texture measurements, hardness of cooked reconstituted grain was slightly lower and adhesiveness was appeared to be higher.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.404-413
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• 1995

System parameters (extrusion temperature, extrusion pressure, specific mechanical energy, mean residence time) were analysed on three different screw configurations during twin-screw extrusion of wheat bran. Experiments were conducted over a screw speed of $280{\sim}380\;rpm$, feed rate of $22{\sim}38\;kg/hr$ and moisture content of $17{\sim}33%$ using screws assembled with 3, 4, and 5 reverse screw elements (RSE) adjacent to the heating zone of the barrel. Extrusion temperature increased with increasing RSE but it decreased with increasing feed rate and moisture content. Decreasing the filling ratio of the screw resulted in a lower extrusion pressure, and increasing the length of the RSE gave similar results due to the higher temperature and lower viscosity of melted dough. It was also observed that increasing the feed rate and decreasing moisture content resulted in the reduced extrusion pressure. Specific mechanical energy (SME) decreased when the feed rate and moisture content increased, and SME increased when using RSE posses from 3 to 5. Screw configuration posses with 4 RSE yielded the longest RT, and the smaller the die hole, the higher the RT. In contrast, RT decreased when the feed rate increased. With increasing moisture content RT for 3 RSE increased, but that for 4 and 5 RSE decreased.

• Fire Science and Engineering
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• v.30 no.5
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• pp.60-66
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• 2016

This study investigated the structure and combustion characteristics of four species, Timber Douglas-fir being used construction materials (finishes), Lauan, Cryptomeria japonica, Pinus densiflora trees in the area. In lookong into the ignition characteristics was a time range of ignition (TTI) appeared in the 21 s~32 s, especially Pinus densiflora TTI is ignited in a relatively rapid 601 s to 21 s than the other materials were destroyed in the 631 s. The maximum heat release rate and average heat release rate is Pinus densiflora > Lauan > Cryptomeria japonica > Douglas-fir showed a net. Barrel emissions are Lauan > Douglas-fir > Pinus densiflora > Cryptomeria japonica was in order. The total emissions was postponed Pinus densiflora $424.80m^2/m^2$, Lauan $185.93m^2/m^2$. Douglas-fir carbon emissions of 1460, showing 0.185 kg/kg CO maximum value from s $CO_2$ values show the maximum value to 15,986 kg/kg in 750 s stopped in the 3,090 s. Next, the study suggested methods to utilize as the basic data for evaluating the safety of the fire as a building material.

• Journal of Korean Ophthalmic Optics Society
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• v.13 no.2
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• pp.23-28
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• 2008

Purpose: To develop the 2~8X zoom beam expander for the 1064 nm laser source. Methods: After developing the program by which the initial design values of 3-component zoom tracks can be quickly obtaind, we design and develop the zoom beam expander by applying this program and the commercial program of Sigma 2000. Results: In this study, we could develop the program by which the initial design values of zoom tracks can be quickly obtaind, and by applying this program and the commercial program of Sigma 2000 we could design and develop the zoom beam expander for 1064 nm which is able to zoom from 2${\times}$ to 8${\times}$. The developed zoom beam expander has an efficient diameter of the incidence side of 8 mm, an efficient diameter of the exit side of 32 mm, and a capacity with the finite ray aberration within 0.0001rad. Because the overall length (OAL) is restricted between 125 mm and 135 mm, the change of the whole barrel length which is caused by variations of the zoom driving becomes to be within 10 mm. Conclusions: we could develop the program by which the initial design values of zoom tracks can be quickly obtaind, and by applying this program we could design and develop the zoom beam expander for 1064 nm which is able to zoom from 2${\times}$ to 8${\times}$.

• Food Science and Preservation
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• v.14 no.5
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• pp.504-510
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• 2007

An extrusion process was to make an onion kimchi snack from rice grit and onion kimchi powder, in an effort to enhance the nutritional value, flavor, and physicochemical properties of the extrudate. This study investigated optimum conditions (moisture content, barrel temperature, and the content of onion kimchi powder) for the production of high-quality rice extrudate products, and measured quality properties (water absorption index, texture, expansion ratio, and color) of rice extrudate to which onion kimchi powder had been added. Onion kimchi powder at 3%, 5%, 7%, and 10% (all w/w) was mixed with rice grit and the mixture then extruded in a twin-screw extruder. The texture of onion kimchi mack became softer as onion kimchi powder level rose, and water absorption ability increased. The expansion ratio and the lightness of extrudates decreased with increases in onion kimchi powder levels. The maximum water absorption index am the minimum hardness were obtained with 10% onion kimchi powder. Rice extrudate with 10% onion kimchi powder was suitable for extrusion cooking md obtained the highest score for overall acceptability by sensory evaluation.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.757-762
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• 2005

Characteristics of cereals prepared by extrusion-cooking and freeze-drying were compared. Parameters used were water solubility index (WSI), water absorption index (WAI), paste viscosity, and sterilization. Variables for extrusion process were barrel temperature at die section (70, 90, and $110^{\circ}C$) and moisture content (25 and 30%). WAI and WSI of extruded cereals were higher, whereas trough, breakdown, and final viscosity were lower than those of raw and freeze-dried cereals. Plate counting revealed no microbes in extruded cereals, whereas microbe colony was observed in freeze-dried cereals. Extrusion-cooking at low temperature resulted in better sterilization of microbes than freeze-drying for preparation of instant cereal drinks.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.276-282
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• 2004

Barley flakes were developed by extrusion cooking using broken kernels, by-products of the barley pearling process. Broken kernels from both non-waxy and waxy barley broken kernels were sufficiently gelatinized at the barrel temperature of over $100^{\circ}C$ and the moisture content of broken kernels of over 35%. Cutting and flaking roll separating properties of pellets prepared from non-waxy barley broken kernels were better than those of waxy barley broken kernels. Characteristics of pellets prepared by extrusion cooking in different mixing ratios of non-waxy and waxy barley broken kernels were investigated. As the mixing ratio of waxy barley broken kernels increased, RVA peak viscosity, apparent viscosity, and yield stress of prepared pellets decreased, while flow behavior index increased. As the mixing ratio of waxy barley broken kernels increased, compressive strength and bulk density of deep-fat fried flakes drastically decreased, and the size of air cells on cross-section increased, and thickness of cell-constituting bodies decreased. Sensory evaluation results showed that acceptability for texture and taste of flakes inclosed as the mixing ratio of waxy barley broken kernels increased, and optimum mixing level of waxy barley broken kernels appeared to be 30-40%.

• Journal of Life Science
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• v.27 no.12
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• pp.1410-1414
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• 2017

Escherichia coli tryptophan synthase (TS) contains ${\alpha}_2{\beta}_2$, which catalyzes the final two steps in Trp biosynthesis. A molecular tunnel exists between the two active sites of ${\alpha}$ and ${\beta}$ subunits in TS. Via intersubunit communication, TS increases catalytic efficiency, including substrate channeling. The ${\beta}$ subunit of TS is composed of two domains, one of which, the COMM (communication) domain, plays an important role in intersubunit communication. The ${\alpha}$ subunit has a TIM barrel structure. This protein has functional regions at the C terminal of ${\beta}$ pleated sheets and in its loop regions. Three regions of the ${\alpha}$ subunit (${\alpha}L6$ [${\alpha}-loop$ L6], ${\alpha}L2$, and ${\alpha}L3$) are implicated in intersubunit communication. In the present study, conformational changes in ${\alpha}L6$ were monitored by measuring the sensitivity of mutant proteins in these regions to trypsin. The addition of a ${\alpha}$ subunit-specific ligand, D,L-${\alpha}$-glycerophosphate (GP), partially restored the sensitivity of mutant proteins to trypsin. In contrast, the addition of the ${\beta}$ subunit-specific ligand L-serine (Ser) resulted in varied sensitivity to trypsin, with an increase in PT53 (substitution of Pro with Thr at residue 53) and DG56, decrease in NS104 and wild type, and no change in GD51 and PH53. This finding may be related to several reaction intermediates formed under this condition. The addition of both GP and Ser led to a highly stable state of the complex. The present results are consistent with the current model. The method used herein may be useful for screening residues involved in intersubunit communication.

• Wind and Structures
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• v.16 no.4
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• pp.301-322
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• 2013

Recent major post-hurricane damage assessments in the United States have reported that the most common damages result from the loss of building roof coverings and subsequent wind driven rain intrusion. In an effort to look further into this problem, this paper presents a full-scale (Wall of Wind --WoW--) investigation of external and underneath wind pressures on roof tiles installed on a low-rise building model with various gable roofs. The optimal dimensions for the low-rise building that was tested with the WOW are 2.74 m (9 ft) long, 2.13 m (7 ft) wide, and 2.13 m (7 ft) high. The building is tested with interchangeable gable roofs at three different slopes (2:12; 5:12 and 7:12). The field tiles of these gable roofs are considered with three different tile profiles namely high (HP), medium (MP), and low profiles (LP) in accordance with Florida practice. For the ridge, two different types namely rounded and three-sided tiles were considered. The effect of weather block on the "underneath" pressure that develops between the tiles and the roof deck was also examined. These tests revealed the following: high pressure coefficients for the ridge tile compared to the field tiles, including those located at the corners; considerably higher pressure on the gable end ridge tiles compared to ridge tiles at the middle of the ridge line; and marginally higher pressure on barrel type tiles compared to the three-sided ridge tiles. The weather blocking of clay tiles, while useful in preventing water intrusion, it doesn't have significant effect on the wind loads of the field tiles. The case with weather blocking produces positive mean underneath pressure on the field tiles on the windward side thus reducing the net pressures on the windward surface of the roof. On the leeward side, reductions in net pressure to a non-significant level were observed due to the opposite direction of the internal and external pressures. The effect of the weather blocking on the external pressure on the ridge tile was negligible.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.9
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• pp.1211-1218
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• 2007

The aim of this study was to compare the fermentability and characteristics of fermented broths for white ginseng, red ginseng and extruded white ginseng at $110^{\circ}C$ (A), $120^{\circ}C$ (B) and $130^{\circ}C$ (C). The scanning electron microphotograph of B and C was uniform aircell distribution, but A had increased pore size and exploded some aircell's wall. Saccharification rate constant of C was the highest (10.123 $mg/mL·hr^{1/2}$). Fermentation temperature was $27^{\circ}C$ for 30 days and the cultivation was fixed with Saccharomyces cerevisiae, Aspergillus usamii, and Rhizopus japonicus. The pH of red ginseng fermented broth was 3.79, which was the highest among the fermented samples. The fermented broth of B had the highest acidity (4.46%). The fermented broth of A had the highest reducing sugar content in ginseng suspensions (32.36 mg/mL). In ginseng fermented broths, reducing sugar content was decreased rapidly during the initial 5 days and alcohol content was increased during the initial 5 days. On the fifth day, the fermented broth of C showed the highest alcohol content (5.20%).