• Atmosphere
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• v.31 no.2
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• pp.229-240
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• 2021

The Global Ocean Data Assimilation and Prediction System (GODAPS) in operation at the KMA (Korea Meteorological Administration) is introduced. GODAPS consists of ocean model, ice model, and 3-d variational ocean data assimilation system. GODAPS assimilates conventional and satellite observations for sea surface temperature and height, observations of sea-ice concentration, as well as temperature and salinity profiles for the ocean using a 24-hour data assimilation window. It finally produces ocean analysis fields with a resolution of 0.25 ORCA (tripolar) grid and 75-layer in depth. This analysis is used for providing a boundary condition for the atmospheric model of the KMA Global Seasonal Forecasting System version 5 (GloSea5) in addition to monitoring on the global ocean and ice. For the purpose of evaluating the quality of ocean analysis produced by GODAPS, a one-year data assimilation experiment was performed. Assimilation of global observing system in GODAPS results in producing improved analysis and forecast fields with reduced error in terms of RMSE of innovation and analysis increment. In addition, comparison with an unassimilated experiment shows a mostly positive impact, especially over the region with large oceanic variability.

• Journal of Korean Society of Forest Science
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• v.110 no.2
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• pp.217-232
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• 2021

This study calculated the productivity and cost of extraction and processing of logging residues by cut-to-length (CTL) and whole-tree (WT) harvesting methods. In addition, the comparative analysis of the characteristics of wood chip fuel to examine whether it was suitable for the fuel conditions of the energy facility. In the harvesting and processing system to produce the wood chips of logging residues the system productivity and cost of the CTL harvesting system were 1.6 Gwt/SMH and 89,865 won/Gwt, respectively. The productivity and cost of the WT harvesting system were 2.9 Gwt/SMH and 72,974 won/Gwt, respectively. The WT harvesting productivity increased 1.3times while harvesting cost decreased by 18.7% compared to the CTL harvesting system. The logging residues of wood chips were not suitable for CTL wood chips based on International Organization for Standardization (ISO 17225-4:2021) and South Korea standard (NIFoS, 2020), but the quality (A2, Second class) was improved through screening operation. The WT-unscreened wood chips conformed to NIFoS standard (second class) and did not conform to ISO but were improved through screening operation (Second class). In addition to the energy facility in plant A, all wood chips except CTL-unscreened wood chips were available through drying processing. The WT-unscreened wood chips were the lowest at 99,408 won/Gwt. Plants B, C, and D had higher moisture content than plant A, so WT-unscreened wood chips without drying processing were the lowest at 57,204 won/Gwt. Therefore, the production of logging residues should improve with operation methods that improve the quality of wood chips required for applying the variable biomass and energy facility.

• Culinary science and hospitality research
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• v.22 no.7
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• pp.112-130
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• 2016

In this study the moisture content and chromaticity of fresh made lotus leaf powder added Cheongpomuk to utilize various efficacy of lotus leaf for processed food, as well as chromaticity, moisture content change, texture, total phenolic compound content, DPPH radical scavenging ability and preference of lotus leaf powder added Cheongpomuk with different storage period have been measured and analyzed. From the texture of lotus leaf powder added mung bean as per the storage period, the hardness of fresh Cheongpomuk were $0.38g/cm^2$ from control group, $0.40g/cm^2$ from CCD 1% group, $0.42g/cm^2$ from CCD 3% group, $0.37g/cm^2$ from CCD 5% group, $0.42g/cm^2$ from GGD 1% group, $0.39g/cm^2$ from GGD 3% group, $0.35g/cm^2$ from GGD 5% group, $0.39g/cm^2$ from JLD 1% group, $0.33g/cm^2$ from JLD 3% group, and $0.32g/cm^2$ from JLD 5% group. It has shown that JLD 5% group was the lowest, while CCD 3% group and GGD 1% group were the highest, and there were significant differences among sample groups. For DPPH radical scavenging ability, that of GLD 5% group was 22 times higher than that of control group. In addition, the tendency was increasing by increasing the adding rate of lotus leaf powder though there was some tolerance among sample groups. For total phenolic compound content, that of control group was 6.65 mg CE/100 g, and others were 7.48 mg CE/100 g from CCD 1% group, 15.82 mg CE/100 g from CCD 3% group, 20.15 mg CE/100 g from CCD 5% group, 15.55mg CE/100 g from GGD 1% group, 23.02 mg CE/100 g from GGD 3%, 26.95 mg CE/100 g from GGD 5% group, 3.92 mg CE/100 g from JLD 1% group, 16.72 mg CE/100 g from JLD 3%, and 26.58 mg CE/100 from JLD 5% group. From the analyzing result of responses for color and scent, taste, elasticity, and total preference of lotus leaf powder added Cheongpomuk between two panel groups, there was significant difference for the color, higher from professional cooking instructor group, but there were no significant difference between two groups for all other factors among professional cooking instructors and cooking department students. According to the results, it is expected that various functional foods can be developed by utilizing lotus leaf powder, depending on the growth condition and cultural environment of each region by adding 3% of lotus leaf powder, would be the most suitable recipe for Cheongpomuk.

• Applied Biological Chemistry
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• v.15 no.2
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• pp.93-109
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• 1972

Three lots of Chung-Kook-Jang were prepared by the use of 2 strains of Bacillus subtilis and Bacillus natto. For four samples taken from each lot in 12 hrs interval changes of nitrogenous compounds, insoluble protein, water soluble protein, peptides, free amino acids, amino and ammonia nitrogens during Chung-Kook-Jang fermentation, were studied together with the changes of moisture, pH, proteolytic enzyme activity. In addition the average peptide length of the peptides of a Bacillus subtilis lot was determined by the method of molecular sieving using ion exchange resin. The results were as follows: 1. The contents of moisture and total-nitrogen changed little in all samples throughout the fermentation as it would be expected. 2. In all three experimental lots the pH became higher gradually from the initial value of 6.65 to the final $7.5{\sim}7.85$ during the fermentation. Proteolytic enzyme activities, in accordance with this pH change, steadily increased up to $48{\sim}60$ hrs. of fermentation and then slightly decreased, probably affected by the high pH. The most strong proteolytic activity was observed in the experimental Chung-Kook-Jang fermentation lot using the Bacillus subtilis K-27 isolated by the author. 3. The contents of insoluble protein nitrogen in soybeans increased markedly (5%) by the cooking, after steeping 12 hrs in water. During the Chung-Kook-Jang fermentation, however, it decreased from 1/2 to 1/10 of that of the cooked soybeans. 4. The contents of water soluble protein nitrogen (5%) whereas, greatly decreased to the value of 1.0% by the cooking; but little changed further during the fermentation, 5. The total contents (0.25%) of peptides, amino, and ammonia-nitrogens, PAA-N., increased almost double by the cooking and steadily became higher as the fermentation proceeded, reaching finally up to$4{\sim}7%$ in 72 hrs fermentation. 6. The amounts of free amino acids of soybean generally decreased during the processing of cooking, even some of them like glutamic acid were destroyed completely, However in the subsequent Chung-Kook-Jang fermentation for 72 hrs., they showed from several to a few hundreds folds increases depending upon the kinds of amino acids. Valine which was contained in HCl-hydrolyzed steeped or cooked soybeans in amounts $220{\sim}267mg%$ was not detected at all as the free amino acid in all fermented samples. 7. Average peptide length (APL) of all fractions, eluted and fractionated by using the Dowex-50 ion exchange resin column, and fraction collector showed the highest value for the cooked soybean and then decreased as the fermentation proceeded. The APL value of effluent showed the highest in 12 hrs fermented sample, The value decreased thereafter by fermentation.

• Journal of Fisheries and Marine Sciences Education
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• v.3 no.2
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• pp.47-72
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• 1991

To obtain the principal data for useful treatment and processing of Korean geoduck (Panope japonica A. ADAMS) which inhabit mostly at Dong-Hae coastal area in Korea, changes of $NH_2$-N, TMAO, TMA, total creatinine, protein composition and fatty acid composition in raw and blanched geoduck muscle during storage at $-20^{\circ}C$ were investigated. In addition, its chemical composition variation in the whole year was elucidated. The moisture content in geoduck muscle meat was 78.1% to 82% in the whole year. Particularly, in July its moisture content was maximum as 82% and in September minimum as 78.1%. Crude protein was in the range of 12.3-16.4%, crude lipid the average was 1.5%, crude ash on the average was 1.4%. The abundant fatty acids in geoduck muscle oil were $C_{16}$ : 0, $C_{16}$ : 1, $C_{18}$ : 0, $C_{18}$ : 1, $C_{20}$ : 5, and $C_{22}$ : 6 acids. During storage at $-20^{\circ}C$, content of unsaturated fatty acid such as eicosapentaenoic acid (EPA, $C_{20}$ : 5) and docosahexaenoic acid (DHA, $C_{22}$ : 6)in raw geoduck muscle decreased somewhat and the raw geoduck was slightly oxidized. Trimethylamine (TMA), volatile basic nitrogen (VBN)and $NH_2$-N of raw muscle increased compared to blanched muscle. Trimethylamine oxide (TMAO) was slightly decreased during the storage period. The muscle protein was approximately composed of 37% sarcoplasmic, 29% myofibrillar, 22% alkali soluble, and 12% stroma protein. Among several proteins, myofibrillar protein content decreased mostly, while the alkali-soluble and stroma protein content increased slightly during storage at $-20^{\circ}C$.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.636-648
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• 2010

Two types of wild grape extracts(WGE) prepared by different methods were added into butter-top bread at different concentrations(0, 5, 10, 15, 20% of water). Then, the resulting breads were analyzed for their physicochemical and sensory properties in order to identify whether or not the WGE-enriched breads were comparable to control bread in terms of qualities and preferences. Wild grape sugar mixture(WGS), which was prepared by osmotic dehydration of wild grape fruits with the same amounts of sugar, presented significantly lower moisture content and titratable acidity as well as higher pH and sugar content compared to wild grape juice(WGJ), which was produced by boiling the fruits in a vacuum jar and squeezing. The pH of the doughs and breads containing WGE tended to decrease with increasing amounts of WGE, and this phenomenon was more appreciable in those containing WGJ than WGS. This was presumably due to the higher contents of tartaric acid in WGJ. For both types of extracts, hardness, gumminess, and chewiness of the doughs decreased with the addition of WGE, nevertheless, which properties were not remained in the resulting breads. This could be partially attributed to the relatively high degree of baking loss and lower pH of the WGE-enriched breads than those of control bread. Contrary to the mechanical analyses, the sensory properties of the breads were dependent on the WGE type. That is, WGJ-enriched bread showed lower consistency and moistness than control bread, which consequently led to relatively lower overall acceptability. However, WGS addition did not adversely affect the sensory properties of the bread. In particular, addition of 5% WGS somewhat improved the physical and sensory qualities of the bread. Thus, WGE-enriched bread could be produced without loss of bread quality when prepared with 5% WGS.

• Korean Journal of Food Science and Technology
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• v.48 no.3
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• pp.262-267
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• 2016

Physicochemical characteristics of chicken-thigh emulsion manufactured with different concentrations of NaCl (0, 0.3, 0.6, 0.9, 1.2, and 1.5%) were examined. Moisture and ash contents of samples containing 1.2% and 1.5% NaCl were significantly higher than those of the other samples (p<0.05). Protein contents decreased with increasing NaCl concentration. The pH values of batters significantly decreased with increasing NaCl concentration (p<0.05). The lightness values of uncooked and cooked samples showed an upward trend with increasing concentration of NaCl. Redness and yellowness values of uncooked batters containing 1.2% and 1.5% NaCl were significantly lower than other samples (p<0.05). The cooking yield and viscosity of the samples increased with increasing NaCl concentration. Samples containing 1.2% and 1.5% NaCl showed higher viscosities than the controls and samples containing 0.3-0.9% NaCl. Therefore, it can be concluded that addition 1.2% NaCl in chicken thigh products is beneficial.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.42 no.4
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• pp.403-412
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• 2016

The tight junction, one of Intercellular junctions, performs a variety of biological functions by bonding adjacent cells, including the barrier function to control the movement of the electrolyte and water. Recent studies have revealed that unusual expression of tight junction-related genes have been shown to be related in cancer development and progression. Recently, there are many reports that control of tight junction proteins expression is closely related to the skin moisture. In this study, we are focusing on the regulating mechanism of tight junction-associated genes by the steviol and its derivatives. Steviol, used as a sweetner, is known to chemical compound isolated from stevia plant. The MTS (3-(4,5-dimethylthiazol-2-yl)-5-(3-carboxymethoxyphenyl)-2-(4-sulfophenyl)-2H-tetrazolium, inner salt) assay was carried out in HaCaT cells (human keratinocyte cell line) in order to determine the cytotoxicity. As a result, while steviol showing cytotoxicity from $250{\mu}M$, steviol derivatives are not cytotoxic more than $250{\mu}M$ concentration. We have observed a change in the tight junction protein via quantitative real-time PCR. Claudin 8 among tight junction proteins is only significantly reduced up to 30% in the presence of steviol. In addition, cell migration was inhibited by steviol, not by stevioside and rebaudioside. Finally, we could observe that steviol, not stevioside and rebaudioside, is able to increase the skin barrier permeability through the transepithelial electric resistance (TEER) measurements. These results suggest that the steviol and its derivatives are specifically acts on the tight junction related gene expression, but steviol derivatives are more suitable as a cosmetic material.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.2
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• pp.209-214
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• 2016

The aim of this study was to investigate the effects of pork skin gelatin on the physicochemical properties (pH, CIE color value, water holding capacity, cooking yield, viscosity, proximate composition, and texture profile analysis) of emulsion-type sausage. Emulsion-type sausages were manufactured with 0% (control), 1%, 3%, and 5% pork skin gelatin. Moisture contents of samples containing 3% and 5% pork skin gelatin were significantly higher than those of the control and samples containing 1% pork skin gelatin (P<0.05). Protein contents were the highest in samples containing 5% pork skin gelatin (P<0.05). The pH values of uncooked and cooked samples increased with increasing pork skin gelatin level (P<0.05). The lightness and yellowness values of cooked samples containing pork skin gelatin were higher than those of the control (P<0.05). In addition, redness values of cooked samples containing 3% and 5% pork skin gelatin were significantly lower than those of the control and samples containing 1% pork skin gelatin (P<0.05). Water holding capacity (WHC) was the lowest in control, and samples containing 3% and 5% pork skin gelatin had significantly higher WHC compared to the other samples (P<0.05). Cooking yield of samples increased with increasing concentration of pork skin gelatin (P<0.05). Samples containing 3% and 5% pork skin gelatin showed higher viscosity than the control and sample containing 1% pork skin gelatin (P<0.05). Springiness, cohesiveness, and chewiness of samples were not significantly different among the samples. Hardness values of the control and sample containing 1% pork skin gelatin were lower than those of other samples (P<0.05), and samples containing 5% pork skin gelatin had the highest hardness (P<0.05). Gumminess of sample containing 5% pork skin gelatin was significantly higher than that of the control (P<0.05). The results show that pork skin gelatin could improve the potential of emulsion-type sausage physicochemical properties.

• Journal of Bio-Environment Control
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• v.18 no.4
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• pp.332-340
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• 2009

In this study, the thermal insulation effectiveness of the greenhouse insulators by the installation methods was investigated to find the right installation way of the insulation materials. Physical properties of the insulators such as thickness, air transmissivity, apparent density, ultraviolet rays cutoff ratio, reflectance, thermal conductivity, moisture absorptivity were evaluated and the insulation ability of the insulators were measured by the module experiments. For the same insulator, the insulation ability of the case with the outward direction of the black colored face, i.e., with the inward direction of the white colored face, was better than that of vice versa. The case of the black colored both surfaces was better than the case of the white colored both surfaces. For aluminium reflection material, the case with the outward direction of the lustre face, i.e., with the inward direction of the non-lustre face, was better than that of vice versa. For the same material with the inner thin polyethylene foam (or polyester) and the chemical wool, the case with the outward direction of the inner thin polyethylene foam (or polyester), i.e., with the inward chemical wool, was better than that of vice versa. Addition of the inner thin polyethylene foam increased the insulation effect very much.