• Korean journal of food and cookery science
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• v.32 no.5
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• pp.541-548
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• 2016

Purpose: For dissecting the possible benefits and usages of Cheonggukjang, five different beans, soybean, black soybean, red bean, chickpea, and lentil bean, underwent the fermentation process along with Bacillus subtilis. Methods: Resultant Cheonggukjang physicochemical and sensory properties such as pH, amino type nitrogen, slime contents, rheological properties, and sensory strength and consumer acceptance were analyzed. Results: Values of pH were found to be highest in Cheonggukjang made with soybean (SC), followed by Cheonggukjang made with black bean (BSC) and Cheonggukjang made with red bean and soybean mixture (RBSC), and lastly Cheonggukjang made with chickpea (CBC) and lentil bean (LBC). Amino type nitrogen values were shown to be highest in SC with a value of $394.74{\pm}28.80mg%$, subsequently were values taken from RBSC, followed by BSC, CBC, and lastly LBC. Slime contents were the highest in SC with a value of $3.44{\pm}0.36%$, with RBSC, BSC, CBC, and LBC without statistical difference. Total colony count was found to show higher value in BSC, SC, and RBSC, in contrast to the lower values found in CBC and LBC. Color was shown to be lightest in CBC and with darker shades shown that of SC, LBC, RBSC, and BSC in descending order. In rheological properties, hardness, adhesiveness, and viscosity were found to be highest in SC. Sensory strength analysis and sticky appearance were highest in SC, with fermented odor being lowest in CBC and BSC. The strength of sweetness, sourness, and umami taste did not show statistical difference, however, bitterness was shown to be highest in LBC and lowest in CBC, SC, and BSC. In the consumer acceptance test, overall acceptance was highest in SC and CBC. Conclusion: In conclusion, SC was found to be the best bean variety for making Cheonggukjang fermented with Bacillus subtilis, however, CBC may act as an alternative for manufacture of Cheonggukjang resulting in sound consumer acceptance.

• The Journal of Korean Academy of Prosthodontics
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• v.38 no.3
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• pp.366-374
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• 2000

FRC/ceromer system provides the clinician with a durable, flexible, and esthetic alternative to conventional porcelain fused to metal crowns. FRC is the matrix which is silica-coated and embedded in a resin matrix. The ceromer material which is a second generation indirect composite resin contains silanized, microhybrid inorganic fillers embedded in a light-curing organic matrix. FRC/ceromer restoration has a several advantages: better shock absorption, less wear of occluding teeth, translucency, color stability, bonding ability to dental hard tissues, and resiliency. It has versatility of use including inlay, onlay, single crown, and esthetic veneers. With adhesive technique, it can be used for single tooth replacement in forms of inlay adhesion bridge. In single tooth missing case, conventional PFM bridge has been used for esthetic restoration. However, this restoration has several disadvantages such as high cost, potential framework distortion during fabrication, and difficulty in repairing fractures. Inlay adhesion bridge with FRC/ceromer would be a good alternative treatment plan. This article describes a cases restored with Targis/Vectris inlay adhesion bridge. Tooth preparation guide, fabrication procedure, and cementation procedure of this system will be dealt. The strength/weakness of this restoration will be mentioned, also. If it has been used appropriately in carefully selected case, it can satisfy not only dentist's demand of sparing dental hard tissue but also patient's desire of seeking a esthetic restorations with a natural appearance.

• Journal of Animal Science and Technology
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• v.46 no.6
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• pp.975-980
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• 2004

An experiment was conducted to determine the effects of dietary supplementation of the yeast Rhodotorula glutinis(Glutinicus) on the performance and egg quality of layers. A total of 360 ISA Brown layers at 72 weeks old were assigned to one of the following 6 diets: control, 25 ppm$\beta$-carotene, 0.50%0, 1%0, 2% and 4% Glutinicus supplemented diets. Each treatment was replicated three times with 20 birds housed in 2 bird cage units. Glutinicus supplementation at the level of 0.5% significantly(p < 0.05) improved egg production and FCR Soft and broken egg production rate decreased as the level of Glutinicus supplementation increased. Eggshell strength was highest in 4 % Glutinicus supplementation. Egg yolk color increased linearly as the level of Glutinicus supplementation increased up to 2% of the diet. It was concluded that Glutinicus supplementation at the level of 0.5% can be recommended for the improvement of egg production while 2.0% can be recommended for egg yolk pigmentation.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.356-362
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• 2000

Yakju(rice wine) was sterilized with high-voltage square-wave pulses of $1\;{\mu}s$ duration at various electric field strengths and frequencies on a serial multiple electrode pulsed electric field(PEF) treatment system consisted of 7 electrodes connected in series. The initial microbial counts of Yakju were $1.88{\times}10^3{\sim}2.13{\times}10^4$ CFU/mL for total aerobes, $1.55{\times}10^3{\sim}2.85{\times}10^4$ CFU/mL for lactic acid bacteria and $1.72{\times}10^3{\sim}2.39{\times}10^4$ CFU/mL for yeasts. The sterilization of microorganisms in Yakju was a first order reaction and the sterilization effect increased as the field strength and the frequency increased. The $D_{Hz}-value$ and the $D_{PEF}-value$ decreased with the electric field strength. Yeast showed lower $D_{PEF}-value$ than bacteria. Lactic acid bacteria showed lower $D_{PEF}-value$ than general aerobic bacteria under the electric field strength below 30 kV/cm, but higher ones under that above 40 kV/cm. The $Z_{PEF}-value$ of general aerobic bacteria, lactic acid bacteria and yeast in Yakju were 39.4, 49.3 and 47.6 kV/cm, respectively. The PEF sterilization resulted in less changes in color and sensory properties than heat sterilization, and the PEF treated Yakju showed superior quality to the heat treated one. The commercial sterilization of Yakju was accomplished with 2-cycle treatment on the tested serial PEF treatment system.

• Journal of the Korea Fashion and Costume Design Association
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• v.12 no.3
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• pp.93-103
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• 2010

The results of comparison and analysis of dynamical features according to Jacquard structure are as follows. Regarding elongation(E) value in tensile property, the value in the direction of course was found to be larger in all Jacquard structure, except floating Jacquard, than the direction of wale. It could be found that, as to bending strength(B) in Bending Property, the value of bending strength in the direction of course smaller in all the textile(structure) except floating than the direction of wale, so that the ability of curve formation is excellent. And in case of floating Jacquard, it showed the smallest value in the direction of course and wale, so that it was interpreted as Jacquard having a soft feel. Blister Jacquard showed the highest value in both directions of course and wale, so that it was evaluated as Jacquard having the hardest touch. With regard to shearing character(G) and shearing hysteresis(2HG) in Shearing Property, Jacquard indicated the lowest value, so it was evaluated as the textile(structure) having high drape the transformation of whose fabric is easy. In addition, normal Jacquard, transfer Jacquard, blister Jacquard showed a high value, so that it could be known they are Jacquards having stiff touch. The study implies that normal Jacquard, bird's eye Jacquard, etc., which well stretch in the direction of a course like tubular Jacquard course, is better to make the margin a little shorter than the basic margin, and Jacquard that well stretches in the direction of wale like ladder's back Jacquard and floating Jacquard is better to make the margin longer and the length shorter than the basic margin.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.12
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• pp.1760-1766
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• 2009

Physical properties of Yukwa base extruded with glutinous rice flour, rice flour, defatted soy flour, and salt using an twin-screw extruder were investigated. The ingredients were extruded at various moisture contents (16-18%), screw speeds (300 & 400 rpm) at 43.4 kg/hr feed rate. Length and specific volume of Yukwa base increased with decreasing moisture contents. Hunter's color L* values of Yukwa base was higher whereas $a^*\;and\;b^*$ values were lower with increasing moisture content. Water absorption index of Yukwa base increased with increasing moisture contents. X-ray diffraction of Yukwa base showed B type moisture content of 16% and 17% while it showed A type moisture content of 18%. Degree of crystallinity and breaking strength of Yukwa base were the lowest in the moisture content of 16% while the lowest value for hardness was found in the moisture content of 16% and of 17% with screw speed 400 rpm for all samples. In the microstructure of cross section of Yukwa base, air cell size was larger and cell wall was thicker as moisture content increased. The sensory evaluation of the Yukwa base showed that color and flavor were not significantly different among samples, while taste, appearance, mouth feel, and overall preference were higher as moisture contents decreased.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.44 no.1
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• pp.52-57
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• 2012

In this study, we investigated the possible use of a new inorganic material as alternative filler in the paper industry. The inorganic material is a mineral composed of calcium sulfate, that is generated when manufacturing phosphate fertilizer. The inorganic material was dehydrated by the thermal treatment to $200^{\circ}C$, $500^{\circ}C$, $700^{\circ}C$, and $900^{\circ}C$ to prepare white filler powders. Their basic properties, including color, particle shape, elements, and average particle size were identified. To determine the effect of new inorganic filler on paper's physical properties and strength, handsheets were prepared from HwBKP, SwBKP, and thermal treated inorganic fillers. Handsheets' ISO brightness, opacity, bulk, breaking length, and stiffness were measured. Results confirmed that thermal treated inorganic filler could be beneficial to the bulk and opacity of paper while maintaining higher level of breaking length and stiffness that is achieved using talc.

• Korean Journal of Poultry Science
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• v.47 no.3
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• pp.181-188
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• 2020

In this study, sixteen egg quality traits, including egg weight, albumen weight, yolk weight, eggshell weight, albumen weight ratio, yolk weight ratio, eggshell weight ratio, yolk color, eggshell color, egg height, egg width, shape index, albumen height, Haugh unit, eggshell thickness, and eggshell strength were investigated in 12 strains of Korean native chicken using 600 eggs from birds at 38 weeks of age. Results showed that the Korean White Leghorn F strain had the highest egg weight of 62.7 g and the lowest (47.5 g) was observed in the Korean native chicken W strain. The Haugh unit was significantly different between strains. The mean Haugh unit for Korean native chicken ranged between 84.2 (L strain) and 76.0 (F strain), with an overall average of 79.9. Eggshells were the thinnest in Korean Rhode Island Red C and D strains (0.342 mm), whereas the highest eggshell thickness (0.393 mm) was observed in the Korean White Leghorn K strain. Korean Rhode Island Red C and D strains had low egg strength compared to that of other strains. Korean Cornish and Korean native chicken showed significant differences in egg quality traits between strains within breeds. Positive correlation coefficients were observed between egg weight and egg quality traits. The traits for color showed zero or low correlations with most egg quality traits. Egg shape index showed no correlation with most egg quality traits. Albumen height and the Haugh unit showed a positive correlation with albumen traits. Eggshell strength showed a positive correlation with eggshell traits.

• Food Science of Animal Resources
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• v.35 no.6
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• pp.800-806
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• 2015

We investigated the effects of a pulsed electric field (PEF) treatment on microbial inactivation and the physical properties of low-fat milk. Milk inoculated with Escherichia coli, Saccharomyces cerevisiae, or Lactobacillus brevis was supplied to a pilot-scale PEF treatment system at a flow rate of 30 L/h. Pulses with an electric field strength of 10 kV/cm and a pulse width of 30 µs were applied to the milk with total pulse energies of 50-250 kJ/L achieved by varying the pulse frequency. The inactivation curves of the test microorganisms were biphasic with an initial lag phase (or shoulder) followed by a phase of rapid inactivation. PEF treatments with a total pulse energy of 200 kJ/L resulted in a 4.5-log reduction in E. coli, a 4.4-log reduction in L. brevis, and a 6.0-log reduction in S. cerevisiae. Total pulse energies of 200 and 250 kJ/L resulted in greater than 5-log reductions in microbial counts in stored PEF-treated milk, and the growth of surviving microorganisms was slow during storage for 15 d at 4℃. PEF treatment did not change milk physical properties such as pH, color, or particle-size distribution (p<0.05). These results indicate that a relatively low electric-field strength of 10 kV/cm can be used to pasteurize low-fat milk.

• The Bulletin of The Korean Astronomical Society
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• v.38 no.1
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• pp.43.2-43.2
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• 2013

The local environmental effects on the triggering of active galactic nucleus(AGN) activity has been studied with many authors, but there still be controversy. We perform statistical analysis for nearby(0.01 < z < 0.05) volume limited(Mr < -19) samples with visual inspection based on Sloan Digital Sky Survey Data Release7. We inspect ~60,000 galaxy images visually to find peculiar objects which show not only ongoing merging features and tidal features, but also post merging features like ring or shell structures. We found that these peculiar features were shown at least 2 times more frequently among AGN host galaxies than non AGN galaxies, and this trend was still visible when galaxy properties such as color or stellar mass are fixed. Furthermore, L[OIII] and L(Ha) of peculiar galaxies are found to be more increased than those of normal galaxies. In order to ensure this results, we also checked it for a smaller subsample with ~2mag deeper monochromatic images provided from SDSS Stripe82 database, and found consistent results. At last, we perform the same work for pair(r_p<80kpc/h, delta_v<200km/s) systems. Because of some pair systems which do not interact gravitationally in actuality but fulfill the criteria for identification of pair system, the trends are found to be slightly weaker. We also found that line luminosities are increased consistently as projected distance between central and companion galaxy decreased, and as companion color gets bluer. Overall, the results of this study tell us that the local environment of galaxies affect the frequency as well as the strength of AGN activity. Local environmental effects, however, may not be the dominant triggering mechanism for AGN activity since the majority of peculiar galaxies are non AGN galaxies.