• Journal of the Korean Society of Food Culture
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• v.28 no.3
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• pp.320-327
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• 2013

The quality characteristics of Omija (Schizandra chinesis Baillon) extracts under various extraction temperatures and times were examined. The pH level of the extracts ranged from 3.35-3.47. The sugar and solid content of the samples significantly increased with increasing extraction temperatures and times (p<0.01). In contrast, the lightness of the extracts decreased with increasing extraction temperatures and times (p<0.001). In a palatability test, extracts boiled at $80^{\circ}C$ for 30 minutes scored high in terms of color, flavor, turbidity, sourness, and overall acceptability. Hydroxy radical scavenging activity and polyphenol content of the extracts significantly increased with increasing extraction temperatures and times (p<0.01). Furthermore, direct correlations between hydroxy radical scavenging activity and polyphenol content (or flavonoid content) were established through simple regression (r>0.9) for different extraction temperatures and times. From these results, extracts boiled at $80^{\circ}C$ for 120 minutes is the best to product omija beverage considering functionality and sensory evaluation as well.

• Proceedings of the KSRS Conference
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• v.1
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• pp.463-466
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• 2006

During Mid October of 2005 a mass mortality of the corals occurred surrounding Con Dao Islands (South Vietnam) where is the recognized as one of the most famous marine parks of Vietnam. Results from the field survey in October 2005 showed that the mass mortality of corals and benthos focused only on the North-West of the islands whereas there was almost no death recorded in the South - East parts. Based on field data it was assumed that an overlap between high water temperature ($>30^{\circ}C$) and low salinity (<25%o) during short term was the impact causing the situation. In this paper, we try to explain this phenomenon based on the hydrographical view together with analyzing ocean colour images. A coral bleaching warning system also is proposed for Condao site.

• Proceedings of the Polymer Society of Korea Conference
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• 2006.10a
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• pp.262-262
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• 2006

Biodegradable and amphiphilic di-block and tri-block copolymers, prepared with monomethoxy poly ethylene glycol (MPEG) and ${\varepsilon}-caprolactone\;({\varepsilon}-CL)$, were used for the application of W1/O/W2 multi- emulsion capsules. The effects of topology and the ratio of hydrophilic moiety of PCL-based polymers on the encapsulation efficiency of the $W_{1}/O/W_{2}$ multi-emulsion capsules containing Ascorbic Acid-2-Glucoside (AA-2-G) were investigated. The ratio of PEG and PCL was 1:0.5, 1:0.75, 1:1, and 1:1.25. PEG-PCL block copolymers were added to the first step of the preparation of $W_{1}/O$ emulsions. The dispersion stability, the particle size, the morphology of the $W_{1}/O/W_{2}$ multi-emulsion capsules were observed using an on-line turbidity meter, dynamic light scattering (DLS), a confocal microscopy (with FITC) and an optical microscopy. Biodegradable behavior of the PEG-PCL block copolymers and release behavior of AA-2-G were also observed by Gel Permeation Chromatography (GPC) and High Performance Liquid Chromatography (HPLC).

• Membrane and Water Treatment
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• v.5 no.2
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• pp.73-86
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• 2014

Membrane fouling is a major challenge limiting the use of membrane applications. In this study high induced shear rates were utilized at the membrane surface in order to reduce the organic and inorganic scaling by using the torsional vibration of flat sheet membranes. The performances of a vibratory shear-enhanced processing (VSEP) system for the ultrafiltration (UF), nanofiltration (NF) and reverse osmosis (RO) membrane filtration of industrial dairy wastewater were investigated. The vibration and non-vibration methods were compared with the same membrane and operational parameters during the purification of real dairy industrial process wastewater. In the initial experiments, short-term tests were carried out in which the effects of vibration amplitude, recirculation flow rate and transmembrane pressure were measured and compared. The permeate flux, turbidity, conductivity and chemical oxygen demand (COD) reduction of dairy wastewater were investigated by using UF, NF and RO membranes with vibration and non-vibration methods. In the subsequent experiments, concentration tests were also carried out. Finally, scanning electron microscopy (SEM) revealed that the vibration method gave a better performance, which can be attributed to the higher membrane shear rate, which reduces the concentration of solids at the membrane, and the transmission.

• Membrane Journal
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• v.13 no.4
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• pp.219-228
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• 2003

This study was carried to investigate the effect of humic acid and kaloin which cause the turbidity and organic substance component for optimization of drinking water treatment process using the membrane separation. Also we were ovserved the optimum operating condition which flux was stabilized, while specific resistance value in membrane was minimized. As the result, the membrane separation was operated at low specific resistance value with the increase of the pressure. And then, cake load decreased by high velocity with the increase of the linear velocity, and the tendency in which specific resistance value and flux increased. Therefore, we confirmed the optimum operating condition as pressure $2.0 kgf/cm^2,$ 0.92 m/sec linear velocity.

• Biomedical Science Letters
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• v.10 no.4
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• pp.403-406
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• 2004

Environmental endocrine disruptors (EDs) are toxic, hormone-like chemicals which can be found in our normal daily life. We have examined if EDs can inhibit the monocellular microorganisms such as lactic acid bacteria or if the growth of lactic acid bacteria could be resistant to the endocrine disruptors. We have used Lactobacillus paracasei subsp. paracasei (KCTC No. 3165) as an experimental strain and bisphenol A, benzophenone and phenylphenol for the comparison purpose. Experiments included the evaluation of turbidity, absorbance and actual cell counts. We found that No.3165 was somewhat resistant to EDs naturally, however, high concentration of EDs could inhibit the growth of No. 3165 completely. Different EDs showed different spectrum of inhibit. This study should contribute to the development of more resistant lactic acid bacteria to EDs and to the development of functional fermented beverage.

• Journal of the korean society of oceanography
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• v.34 no.4
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• pp.200-206
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• 1999

Seawater sampling is the primary task for the study of the marine environmental parameters that require shipboard or laboratory experiments for their analyses, and is also required for the calibration of some instruments for in situ measurement. A new automatic bottle (AUTTLE) is developed for seawater sampling at any desired time and water depth by self-triggering. Both any type of single or assembled mooring for 15 days and manual actuation by using a remote messenger as existing instantaneous single point water samplers are possible. Its sampling capacity and the resolution of time setting are 2 liters and 1 second, respectively. The result of a field experiment with an optical backscattering sensor (OBS) and a total of 14 AUTTLES for the in situ calibration of the OBS shows that the AUTTLE must improve our understanding on the behavior of the sand/mud mixtures in the environments with high waves and strong tides. The AUTTLE will serve as a valuable instrument in the various fields of oceanography, especially where synchronized seawater sampling at several sites is required and/or the information in storm period is important.

• Korean journal of food and cookery science
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• v.20 no.5
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• pp.498-504
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• 2004

This study was conducted to determine the usefulness of bamboo leaf powder as a functional ingredient for buckwheat cold noodles. The anti oxidative and fibrinolytic activities of bamboo leaf powder were very high, and were further maintained or improved after strong heat treatment. We prepared buckwheat cold noodles using 0%, 3% or 5% of bamboo leaf powder. Only the cohesiveness of the noodle having 5% bamboo leaf powder was lower than that of the noodles contained 0% and 3% bamboo leaf powder. The L-, a- and b-values were significantly different between noodles which contained bamboo leaf powder and those which did not. Nevertheless, the amount of bamboo leaf powder didn't affect the color parameters of buckwheat cold noodles. According to sensory evaluation, the addition of bamboo leaf powder improved the score of color and texture of buckwheat cold noodles, but overall acceptance was not significantly affected. Cooked volume, cooking loss and turbidity of buckwheat cold noodle containing 5% bamboo leaf powder were lower than the others, indicating that adding 5% bamboo leaf powder prevented the softening of the noodles with moist heat. We concluded that the application of bamboo leaf for the production of buckwheat cold noodle will be a good way to intake the biologically active ingredients for good health.

• Food Science of Animal Resources
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• v.37 no.3
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• pp.376-384
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• 2017

The objective of this study was to investigate the effect of using gelled emulsion (olive oil 46%, inulin 9%, gelatin 3%) as fat replacer on some quality parameters of chicken patties. For this purpose GE, prepared with olive oil, gelatin and inulin was replaced with beef fat at a level of 0%, 25%, 50%, 100% (C, G25, G50, G100). In this study syneresis, thermal stability, centrifuge and creaming stability of gelled emulsion were analyzed. Chemical composition, technological paramerers (cooking yield, water holding capacity, diameter reduction, fat and moisture retention) and textural and sensory properites were evaluated in comparision to control patties. High thermal stability was recorded in GE (93%), also creaming stability results showed that GE protected its stability without any turbidity and separation of the layer. The complete replacement of beef fat with GE showed detrimental effect on all investigated cooking characteristics except fat retention. Replacement of beef fat with GE at a level of 50% resulted similar cooking characteristics with C samples. Color parameters of samples were affected by GE addition, higher CIE $b^*$ values observed with respect to GE concentration. The presence of GE significantly affected textural behaviors of samples (p<0.05). Our results showed that GE prepared with inulin and olive oil is a viable fat replacer for the manufacture of chicken patty.

• Journal of Korean Society of Water and Wastewater
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• v.25 no.6
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• pp.981-987
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• 2011

Biologically treated water contains a large quantity of organic matters and microorganisms which can cause various problems to membrane. The membrane fouling occurred by these reasons is hard to control by single physical cleaning. This study analyzes the efficiency of aeration with chemical backwashing and foulants removal during chemical backwashing. The cleaning efficiency improves when the chemical concentration is high and the contact time of chemical is long. Chemical backwashing with aeration shows exceptional cleaning efficiency which leads the physical cleaning is required during chemical backwashing since it forms flow inside the membrane submerged tank. From the foulants removal analysis, the particles such as turbidity and TOC removal rate increase when the aeration is applied. Dissolved matter of DOC and UV254 removal is dependent on higher chemical concentration. According to FTIR analysis, one of major foulants, the polysaccharide is controlled by the chemical backwashing with aeration condition.