• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.3
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• pp.593-597
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• 2004

This study was conducted to investigate the quality characteristics of liquid calcium acetate (LCAs) and solid calcium acetate (SCAs), Br-LCA, Pe-LCA and Ap-LCA as liquid form, Br-SCA, Pe-SCA and Ap-SCA as solid form. Calcium acetate was prepared by reacting of vinegars [brown rice (Br), persimmons (Pe) and apple (Ap)] and ash of black snail in order to obtain natural water soluble calcium resources. The pHs of the vinegars for preparing calcium acetate (CA) were the range of 2.34 ∼ 3.06, and the contents of the ash of black snail which reacted to 100 mL of the vinegars were 20.43∼23.50 g. The yields of solid CAs from 100 mL of the vinegars were 11.02∼13.01 g. The colors of liquid and solid CAs were light yellow in Ap-LCA and Ap-SCA, brown in Br-LCA and Br-SCA, dark brown in Pe-LCA and Pe-SCA. Calcium contents of Br-LCA, Pe-LCA and Ap-LCA were 3.02, 2.06 and 2.30% (w/v), and those of Br-SCA, Pe-SCA and Ap-SCA were 27.15, 16.31 and 19.48% (w/w), respectively. The solubilities of the solid CAs were 36.82 ∼ 39.92% (w/v) in distilled water, 32.05 ∼ 39.04% (w/v) in Soju, 13.12 ∼ 18.65% (w/v) in thick soysauce, 38.35 ∼ 38.90% (w/v) in ionic beverage, 33.47 ∼ 35.58% (w/v) in yoghurt, while the solid CAs formed the curds in soymilk and milk. The sour and bitter taste of the CAs were lower, while the astringent taste, fishy flavor and savory taste were higher than those of standard CA.

• Resources Recycling
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• v.20 no.1
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• pp.54-60
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• 2011

The spherical artificial aggregates (AAs) with a diameter of 8 mm, which contains fly ashes discharged from the fluidized bed combustion in a thermal power plant and clay were manufactured by direct sintering method at $1050{\sim}1250^{\circ}C$ for 10 minutes. The effect of fly ash contents on the bloating phenomenon in the AAs was analyzed. The AAs containing fly ash of the amount under 50 wt% showed the black-coring and bloating phenomena. The AAs containing fly ash of the amount over 5Owt%, however, the specific gravity was increased and the color of specimens fully changed to black. These color change phenomena were caused from the formation of FeO by the reduction reaction of almost $Fe_2O_3$ component by the excessive reducing atmosphere formed simultaneously with the rapid emission of the gases generated from the high contents of unburned carbon of with increasing the added fly ash amount. Specific gravity was decreased as fly ash contents increased in the case of sintering at the same temperature condition. Water absorption of all specimens except of the specimens containing 10 wt% fly ashes decreased with increasing sintering temperature. These were because a liquid phase was formed as the increasing the sintering temperature. In the case of the specimens manufactured in this study containing fly ashes discharged from the fluidized bed combustor in a the thermal power plant and 10~90 wt% of clay, the specific gravity was 0.9~1.8 and the water absorptivity was 8~60%, therefore it is considered that those results can be applied to the light or heavy aggregates.

• Food Science and Preservation
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• v.21 no.5
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• pp.688-693
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• 2014

The quality and sensory characteristics of tofu were investigated with various levels of black garlic extract (BE) added to it in 0, 1, 3, 5 and 7%-weight soymilk, before it was coagulated with $MgCl_2$ (MC, BEM-A, BEM-B, BEM-C and BEM-D) and concentrated to $8^{\circ}Brix$ deep ground sea-like water (SC, BES-A, BES-B, BES-C and BES-D). The overall acceptability of the tofu samples was higher (SC > BES-A > BEM-A) than that of the other samples. The addition of BE was influenced by the color, flavor and taste of the tofu, and the more BE was added, the tougher the tofu became. The tofu yield with various amounts of black garlic extract did not significantly differ among the samples. The pH range was 5.61~6.15 and decreased as more BE was added, whereas the turbidity increased. Also, the L value of the tofu decreased as more BE was added. The a value showed a tendency opposite that of the L value. The b value did not significantly differ among the samples. The texture profile analysis of the tofus showed that the hardness, chewiness, and gumminess significantly increased as more BE was added. In conclusion, it was found that the addition of 1% BE will improve the quality and sensory characteristics of tofu.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.5
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• pp.759-766
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• 2011

We conducted this study to develop a high value black garlic Makgeolli that was made of black garlic extract (BGE) and Sulgidduk. We investigated the quality characteristics of Makgeolli made with three different combinations of materials (control, Sulgidduk only; A, Sulgidduk combined with 15% BGE and water; B, Sulgidduk combined with 15% BGE instead of water). The pH of A and B were higher than the control, but the titratable acidity of A and B were lower. The sugar and alcohol contents of A and B increased during fermentation. A similar growth pattern was observed invisible cells, yeast, and lactic acid bacteria in all three Makgeolli. In A and B, the quantity of lactic acid bacteria was relatively higher than the yeast. The L value (lightness) was highest in the control, and the a value (redness) and b value (yellowness) were higher in A and B. The antioxidant properties of the three types of Makgeolli were evaluated using DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2'-azino-bis[3-ethylbenzthiazoline-6-sulfonic acid]) radical scavenging activities. In these assays, B showed significantly higher radical scavenging activities than the other two Makgeolli.

• Journal of the Korean Society of Food Culture
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• v.21 no.5
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• pp.550-558
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• 2006

We developed a kind of soy-based sauce for stews using three recipes and sensory evaluation processes, and examined the biological activities such as antioxidative, fibrinolytic and ${\alpha}$-glucosidase inhibitory activities of hot water extract of Cornus officinalis S. et Z in order to use as functional ingredient. The developed stew was composed of soy sauce $1\frac{1}{2}$ Tbsp, sugar $1\frac{1}{4}$ Tbsp, garlic, small green onion, powdered sesame and sesame seed oil $\frac{1}{2}$ tsp, respectively, ginger extract $\frac{1}{4}$ tsp, black pepper $\frac{1}{8}$ and water $\frac{2}{3}$C per 300 g of main ingredients(pork rib, chicken and dried pollack). It was evaluated more highly acceptable than the original recipes by sensory test. Replacement of water in the recipe of the developed stew sauce with hot water extract of Cornus officinalis S. et Z did' nt affect the sensory quality. From the above results. we concluded that hot water extract of Cornus officinalis S. et Z might be a excellent source to provide health functionality.

• Korean Journal of Environmental Agriculture
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• v.34 no.3
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• pp.178-185
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• 2015

BACKGROUND: The coexisting shorebirds often use various foraging strategies, including feeding methods and habitat use, which are the likely mechanisms to explain the variation of morphological and behavior traits. We studied the foraging behaviors of four shorebirds to define how species separate according to habitat structures in rice fields of western-central Korea during their northward migration. METHODS AND RESULTS: The studied species were Long-toed Stints (Calidris subminuta), Wood Sandpipers (Tringa glareola), Common Greenshanks (Tringa nebularia), and Black-tailed Godwits (Limosa limosa), which were commonly observed in rice fields and represented by a wide range of morphological traits. Habitats were categorized into three types ("plowed with water", "shallow water level after harrowing", and "deep water level after harrowing") according to the irrigation intensity and soil manipulation of the farming practices. Long-toed Stints mainly foraged in the "plowed with water", where they used both visual and tactile searching methods. Wood Sandpipers and Common Greenshanks were frequently observed in "shallow water level after harrowing" They spent a considerable amount of time using a visual searching method. Black-tailed Godwits were selectively attracted to "deep water level after harrowing" and used tactile cues as their predominant feeding technique. CONCLUSION: This study demonstrates that the water levels related in soil manipulation and irrigation intensity influence the accessibility to foraging sites and the detectability of prey for shorebirds species.

• 한국전기화학회:학술대회논문집
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• 2001.06a
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• pp.179-184
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• 2001

The diffusion layer within MEA(membrane electrode assembly) has been evaluated important factor for improvement of cell performance in DMFC. The diffusion layer in MEA structure leads to the reduction of catalyst loss in active catalysts layer as well as prevention of water-flooding in cathode. Cell performance is directly affected by interior properties of diffusion layer materials. Acetylene Black and $RuO_2$ with large pore size and low porosity compared to Vulcan XC-72R gave better performance caused by vigorous methanol diffusion and water removal. And $RuO_2$ as diffusion layer materials showed different behavior in anode and cathode compartment, that is, diffusion layers in anode and cathode side make methanol diffusion and water removal facilitate, respectively.

• Journal of Aquaculture
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• v.12 no.2
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• pp.115-122
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• 1999

Exposure experiments during the egg development were conducted to assess the influences of 5 different concentrations (0, 25, 50, 75 and 100%) of water-soluble fraction (WSF) of Kuwait crude oil on the eggs and larvae of black seabream (Acanthopagrus schlegeli), red seabream (Pagrus major) and olive flounder (Paralichthys olivaceus). All experiments were triplicated. Hatching time and hatching rate were examined on the eggs. The median lethal time ($LT_{50}$), morphological abnormality and swimming activity (swimming frequency and speed) of larvae were also investigated. The time and rate of egg hatching were not significantly influenced by WSF on the eggs of the fishes. The larvae exposed to WSF during the egg development were also not significantly influenced on the $LT_{50}$ and swimming activity. But the higher morphological abnormalities of notochord were observed from the larvae in 100% WSF exposure.

• Proceedings of the Korea Concrete Institute Conference
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• 1996.04a
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• pp.348-353
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• 1996

This study addresses the evaluation of the durability of reinforced concrete marine structures subjected to fatigue loading. The laboratory investigation was carried out on full and half size reinforced concrete specimens with three different water cement ratios (0.3, 0.4, and 0.56), static and fatigue loading conditions, and epoxy-coated and regular black steel reinforcements. The marine tidal zone was simulated by alternate filling and draining of the tank (wet and dry cycled), and a galvanostatic corrosion technique to accelerate corrosion of reinforcement was used. Half-cell potentials and changes of crack width were measured periodically during the exposure and followed by ultimate strength testing. The significant findings include adverse effect of fatigue loading, existence of an explicit size effect, poor performance of epoxy coated steel, and negative effect of increasing water/cement ratio.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2003.05b
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• pp.149-153
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• 2003

In URD(Underground Residential Distribution) power cable, experiments of WVT(Water Vapor Transmission) test on the Base Resin accomplished to specimens which contained CB(Carbon Black), anti-oxidant to base resin and made by pressing to resin of pellet or lump form. a kind of specimens was HDPE(High Density Polyethylene), MDPE(Medium Density Polyethylene), LDPE(Low Density Polyethylene), LLDPE(Linear Low Density Polyethylene), PVC(Polyvinyl Chloride). as a results of WVT test, we saw that WVT ratio was HDPE < LLDPE < MDPE≒LDPE${\ll}$ PVC. WVT properties of PVC using for jacket showed properties 15-20 times more than MDPE or LLDPE. Therefore, to development of watertightness cable, our works present need of Changing in insulating materials.