• Food Science and Preservation
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• v.21 no.2
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• pp.199-205
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• 2014

This study was conducted to investigate the physicochemical properties and antioxidant activity of black Doragi-apple juice to increase the utilization of Doragi, which is known as a high-functional horticultural crop. To prepare the black Doragi, it was steamed for 15 days at $60^{\circ}C$ and was then dried at $30^{\circ}C$ for 3 h. The five types of black Doragi-apple juice were prepared based on different mixing ratios of black Doraji extract, apple extract, and jujube extract. The mixing ratios of black Doraji extract, apple extract, and jujube extract were 3:3:1, 4:2:1, 2:4:1, 2:2:1, and 2:6:1 for samples A, B, C, D, and E, respectively. The pH and acidity of black Doragi-apple juice were within the ranges of 3.9-4.15 and 1.26-1.51%, respectively. Black Doraji-apple juice E showed the highest sugar content (9.33 $^{\circ}Brix$), reducing sugar content (85.05 mg/mL), and sugar content/acid ratio (6.98). Based on the sensory evaluation, sample C was most preferable in terms of color, taste, sugar-acid ratio, and overall preference, except for the flavor. Black Doragi-apple juice D showed a higher total polyphenol content (706 ${\mu}g/mL$) than sample C (586.22 ${\mu}g/mL$), but there was no statistically significant difference between samples C and D in terms of antioxidant activities. Therefore, it is suggested that the best mixing ratio of black Doraji extract, apple extract, and jujube extract for the production of the best black Doragi-apple juice with excellent taste and antioxidant activities is 2:4:1 (sample C).

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.31 no.3
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• pp.248-254
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• 2005

The purpose of this study was to investigate the distribution of stress within the regenerated bone surrounding the implant using three dimensional finite element stress analysis method. Using ANSYS software revision 6.0 (IronCAD LLC, USA), a program was written to generate a model simulating a cylindrical block section of the mandible 20 mm in height and 10 mm in diameter. The $5.0{\times}11.5-mm$ screw implant (3i, USA) was used for this study, and was assumed to be 100% osseointegrated. And it was restored with gold crown with resin filling at the central fossa area. The implant was surrounded by the regenerated type IV bone, with 4 mm in width and 7 mm apical to the platform of implant in length. And the regenerated bone was surrounded by type I, type II, and type III bone, respectively. The present study used a fine grid model incorporating elements between 250,820 and 352,494 and nodal points between 47,978 and 67,471. A load of 200N was applied at the 3 points on occlusal surfaces of the restoration, the central fossa, outside point of the central fossa with resin filling into screw hole, and the functional cusp, at a 0 degree angle to the vertical axis of the implant, respectively. The results were as follows: 1. The stress distribution in the regenerated bone-implant interface was highly dependent on both the density of the native bone surrounding the regenerated bone and the loading point. 2. A load of 200N at the buccal cusp produced 5-fold increase in the stress concentration at the neck of the implant and apex of regenerated bone irrespective of surrounding bone density compared to a load of 200N at the central fossa. 3. It was found that stress was more homogeneously distributed along the side of implant when the implant was surrounded by both regenerated bone and native type III bone. In summary, these data indicate that concentration of stress on the implant-regenerated bone interface depends on both the native bone quality surrounding the regenerated bone adjacent to implant and the load direction applied on the prosthesis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.190-194
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• 2008

Physicochemical properties of the green tea component enriched mushroom (Flammulina velutipes) were investigated. The yield of mushroom was highest with green tea powder untreated sample and the yield was decreased by the addition of green tea powder. However, hardness was increased by the addition of green tea powder. Analysis of catechins and caffeine in mushrooms showed that catechins were not transferred into mushrooms, whereas caffeine content was increased. The content of total polyphenol in mushroom was not affected by the addition of green tea powder and crude catechins. Analyses of aroma patterns using the electronic nose based on GC with SAW sensor showed that new peaks occurred from 3 to 6 sec in green tea added mushroom. This study showed that functional components and quality of mushroom were possibly improved by incorporating green tea powder in growth medium.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.4
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• pp.443-449
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• 2012

This study was conducted to investigate the antioxidant and acetylcholinesterase (AChE) inhibitory activities of extracts from various seaweed. The extracts of $Sargassum$ $thunbergii$ (91.3%), $Polysiphonia$ $morrowii$ (90.7%), $Ecklonia$ $cava$ (89.9%), and $Artemisia$ $fukudo$ (85.9%) showed over 80% high radical scavenging activities at the final concentration of 40 ${\mu}g$/mL. The $Artemisia$ $fukudo$ extract showed the highest inhibition activity of 30.2% on AChE at the final concentration of 10 ${\mu}g$/mL. The extract of $Porphyra$ $tenera$, $Costaria$ $costata$, $Monostroma$ $nitidum$, $Ecklonia$ $cava$, and $Agarum$ $clathratum$ against AChE at a concentration of 10 ${\mu}g$/mL exhibited inhibition of 26.6%, 25.3%, 23.4%, 21.7%, 20.4% and 19.9%, respectively. The bioautography results showed that the mixtures of structurally diverse compounds were thought to affect AChE inhibitory activity. These results suggest that extracts from seaweed with their high quality components may be effective in the prevention of Alzheimer's disease and may be used to develop various functional food products.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.40 no.5
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• pp.914-923
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• 2015

Recently, as the number of smart devices (such as smart TV or Web based IPTV) increases, the way of digital broadcast contents is changed. This change leads that conventional broadcast media accepts Web platform and its services to provide more quality contents. Based on this change, in education field, education broadcasting also follows the trend. The traditional education broadcasting platforms, which just delivered the lecture in one-way, are utilized the Web technology to make interaction between teacher and student. Current education platforms, however, are insufficient to satisfy users' demands for two-way interactions. This paper proposes a new remote collaborative learning platform which able to provide high interactivity among users. Based on new functional requirements from original use case, the platform provides collaborative contents sharing and collaborative video streaming techniques by utilizing WebRTC (Web Real-Time Communication) technology. The implementation demonstrates the operability of proposed system.

• Korean Chemical Engineering Research
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• v.43 no.2
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• pp.187-201
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• 2005

Bioprocessing technologies utilizing 'biorecognition' between a solid matrix and a protein is being widely experimented as a means to replacing the conventional, solution-based technology. Frequently the matrices are chromatographic resins with specific functional groups exposed outside. Since the reactions of and interactions with the proteins occur as they are attached to the solid matrix, this 'solid-phase' processing has distinct advantages over the solution-phase technology. Solid-phase refolding of inclusion body proteins uses ion exchange resins to adsorb denaturant-dissolved inclusion body. As the denaturant is slowly removed from the micromoiety around the protein, it is refolded into a native, three-dimensional structure. Once the refolding is complete, the folded protein can be eluted by a conventional elution technique such as the salt-gradient. This concept was successfully extended to 'EBA (expanded bed adsorption)-mediated refolding,' in which the denaturant-dissolved inclusion body in whole cell homogenate is adsorbed to a Streamline resin while cell debris and other impurity proteins are removed by the EBA action. The adsorbed protein follows the same refolding steps. This solid-phase refolding process shows the potential to improve the refolding yield, reduce the number of processing steps and the processing volume and time, and thus improve the overall process economics significantly. In this paper, the experimental results of the solid-phase refolding technology applied to several biopharmaceutical proteins of various types are presented.

• Korean Chemical Engineering Research
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• v.45 no.6
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• pp.669-676
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• 2007

The raw water was fractionated into hydrophobic (HPO), transphilic (TPI), and hydrophilic portions (HPI) using XAD resins. The raw water DOC contains 39% of hydrophilics, 43% of hydrophobics, and 18% of transphilics. When fractionated NOM (natural organic matter) was passed through hydrophilic membrane with 100 kDa, hydrophobic portion (HPO) caused the most fouling and hydrophilic portion (HPI) caused the least fouling. This could be related to size and adsorption capability of organics. Small sized organics would pass through membrane pores, but large sized organics would be attracted to either membrane pores or surface, which led to the fouling. An effect of membrane pore size on membrane fouling is related to the availability of organics at membrane pores. As the pore size became larger, the more organics were transported into the membrane pore. Some organics caused pore blocking, and others caused pore adsorption, which resulted in membrane fouling. Membrane material is also important for membrane fouling. More fouling occurred at hydrophobic membrane than hydrophilic membrane regardless of its pore size. Hydrophobic interaction caused more fouling at hydrophobic membrane.

• Food Science and Preservation
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• v.23 no.5
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• pp.673-679
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• 2016

This study was performed to verify the possibility of manufacturing a germinated aromatic rice tea, which was roasted at 200, 250, and $300^{\circ}C$ each for 10, 20, and 30 min. The roasted aromatic rice was analysed physicochemical properties, sensory characteristics and aromatic compounds. The total polyphenol content and DPPH radical scavenging activities of the germinated aromatic rice increased as the roasting temperature and time increased. Total soluble solid contents, turbidity and browning index of the germinated aromatic rice tea also increased was the roasting temperature and roasting time increased. The pH did not change by roasting. The main aromatic components in roasted germinated aromatic rice tea were 2-methyl butanal, 3-methyl butanal, benzaldehyde and nonanal, which increased according to increasing temperature and time. However, those favorable aroma components were decreased at more than $300^{\circ}C$ of roasting temperature. In addition, methyl benzene, pentanol were increased which affect odor aroma. The sensory score of germinated aromatic rice tea also increased with high roasting temperature and time. However, aromatic rice roasted at a higher temperature ($300^{\circ}C$) showed lower sensory score. Therefore roasting temperature and time must be controlled for manufactureing high quality of germinated aromatic rice tea, and the optimun roasting conditions were $250^{\circ}C$ and 30 min, which provide best physicochemical characteristics of aromatic rice tea.

• Korean Journal of Agricultural Science
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• v.35 no.2
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• pp.183-191
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• 2008

In order to make a functional jam containing garlic, sugar, acid and pectin were mixed with garlic and concentrated by heating the mixture under atmosphere or vacuum conditions. And changes of some physico-chemical properties of the garlic jam(i.e., color, textural properties, vitamin C) were investigated during storage at $30^{\circ}C$. It was found that lightness(L) was higher in sample of vacuum concentration than that in atmosphere concentration and redness(a) and yellowness(b) were higher in sample of atmosphere concentration. During the storage lightness was found to decrease for all samples with more drastic decrease in sample of atmosphere concentration where browning was more severely observed after 8 weeks of storage. In terms of textural properties, hardness, chewiness and gumminess were higher in sample of atmosphere concentration than that in vacuum concentration. And springiness and cohesiveness were higher in sample of vacuum concentration. Although sensory score for garlic jam found to be lower than that for the existing strawberry jam, the present garlic jam might have high marketability if considering its physiological value.

• Journal of the Computational Structural Engineering Institute of Korea
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• v.28 no.5
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• pp.523-533
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• 2015

A reactor containment acts as a final barrier to prevent leakage of radioactive material due to the possible reactor accidents into external environment. Because of the functional importance of the containment building, the SIT(Structural Integrity Test) for containments shall be performed to evaluate the structural acceptability and demonstrate the quality of construction. An initial numerical analysis was performed to simulate the results obtained from the SIT for a prestressed concrete(PSC) structure. But the analysis results by the initial model expected smaller displacements than the measured ones by 30% at some locations. Accordingly, the research and development to improve the initial model to corelate the measured results of the SIT more properly have been performed. In this paper, the effects of the loss of concrete due to duct for tendons and the contact of duct and tendons in un-bonded tendon system are mainly evaluated based on the preliminary analysis results. In addition, the importances of the proper definition of mesh connectivity among structural elements of concrete, liner plates, rebars and tendons are discussed.