• Journal of Animal Science and Technology
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• v.45 no.4
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• pp.633-640
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• 2003

The pork cutlets containing different concentrations of dried ginseng powder (1%, 2% and 3%) were manufactured and compared the physico-chemical and sensorial properties with control containing no dried ginseng powder. The color(CIE, L, a, b) values were not significantly different between the treatments and control. The TBA values were lower for pork cutlet containing dried ginseng powder than those for control at the beginning stage (5 days) when they were vacuum packaged and stored at 4$^{\circ}C$ or 15days, however, there were not significantly different after 5 days of storage. The TBA values were remained low level (<0.5mg malonaldehyde/kg sample) when the pork cutlets were vacuum packaged and stored at -20$^{\circ}C$ for 90 days. In fatty acid composition, pork cutlet containing dried ginseng powder contained higher ratios of PUFA/SFA and lower ratios of MUFA/SFA when compared to those of control. Sensory panels evaluated that pork cutlet containing 1% of dried ginseng powder had the highest preference scores in flavor and overall palatability.

• Economic and Environmental Geology
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• v.45 no.6
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• pp.661-672
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• 2012

Lab scale experiments to investigate the dissolution reaction among supercritical $CO_2$-sandstone-groundwater by using sandstones from Gyeongsang basin were performed. High pressurized cell system (100 bar and $50^{\circ}C$) was designed to create supercritical $CO_2$ in the cell, simulating the sub-surface $CO_2$ storage site. The first-order dissolution coefficient ($k_d$) of the sandstone was calculated by measuring the change of the weight of thin section or the concentration of ions dissolved in groundwater at the reaction time intervals. For 30 days of the supercritical $CO_2$-sandstone-groundwater reaction, physical properties of sandstone cores in Gyeongsang basin were measured to investigate the effect of supercritical $CO_2$ on the sandstone. The weight change of sandstone cores was also measured to calculate the dissolution coefficient and the dissolution time of 1 g per unit area (1 $cm^2$) of each sandstone was quantitatively predicted. For the experiment using thin sections, mass of $Ca^{2+}$ and $Na^+$ dissolved in groundwater increased, suggesting that plagioclase and calcite of the sandstone would be significantly dissolved when it contacts with supercritical $CO_2$ and groundwater at $CO_2$ sequestration sites. 0.66% of the original thin sec-tion mass for the sandstone were dissolved after 30 days reaction. The average porosity for C sandstones was 8.183% and it increased to 8.789% after 30 days of the reaction. The average dry density, seismic velocity, and 1-D compression strength of sandstones decreased and these results were dependent on the porosity increase by the dissolution during the reaction. By using the first-order dissolution coefficient, the average time to dissolve 1 g of B and C sandstones per unit area (1 $cm^2$) was calculated as 1,532 years and 329 years, respectively. From results, it was investigated that the physical property change of sandstones at Gyeongsang basin would rapidly occur when the supercritical $CO_2$ was injected into $CO_2$ sequestration sites.

• Composites Research
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• v.24 no.2
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• pp.38-45
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• 2011

In this paper, we present an optimization method for the single Dallenbach-layer type microwave absorbers composed of E-glass fabric/epoxy composite laminates. The composite prepreg containing carbon nanotubes (CNT) was used to control the electrical property of the composites laminates. The design technology using the genetic algorithm was used to get the optimal thicknesses of the laminates and the filler contents at various center frequencies, for which the numerical model of the complex permittivity of the composite laminate was incorporated. In the optimal design results, the content of CNT increased in proportion to the center frequency, but, on the contrary, the thickness of the microwave absorbers decreased. The permittivity and reflection loss are measured using vector network analyzer and 7 mm coaxial airline. The influence of the mismatches in between measurement and prediction of the thickness and the complex permittivity caused the shift of the center frequency, blunting of the peak at the center frequency and the reduction of the absorbing bandwidth.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.120-127
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• 2004

This study was conducted to evaluate quality characteristics of noodles when different concentrations of chlorella extract powder were added to the wheat flour. The characteristics of noodle including cooking properties, color, mechanical texture properties, and sensory properties were determined. The noodles containing chlorella extract powder exhibited higher values in cooked weight, volume, moisture absorption, and cooking loss. When the amount of chlorella extract powder increased, the Hunter L(lightness) value, a(redness) value of cooked noodles decreased but b(yellowness) value increased. From the textural properties measured by texture analyzer, the noodles with chlorella extract powder were significantly lower in hardness, cohesiveness, springiness, gumminess, and chewiness than those of 100％ wheat noodle. The results of sensory evaluation of cooked noodles containing chlorella extract powder indicated that the cooked noodle with 1.5％ chlorella extract powder showed the highest value. Based on cooking properties and sensory evaluation, chlorella extract powder up to 1.5％ could be substituted for wheat flour to improve the noodle quality.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.927-935
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• 2018

Various amounts of buckwheat powder (0%, 1%, 2%, and 3%) were added to emulsion-type pork sausages. The effects of buckwheat powder on the physicochemical characteristics of the emulsion type sausages, including proximate composition, cooking yield, viscosity, pH, instrumental color, texture profile analysis (TPA), and sensory evaluation, were determined. Increased levels of added buckwheat powder led to higher moisture (p<0.05), ash content (p<0.05 or >0.05), and cooking yield (p<0.05). However, the protein and fat contents of the sausage samples were lower (p<0.05) with higher levels of added buckwheat powder. The instrumental color and pH values were affected by the addition of buckwheat powder, which has a pH of 6.1 and associated color coordinates of $L^*=75.0$, $a^*=1.3$, and $b^*=8.7$. Meat batter with 3% buckwheat powder was shown the highest (p<0.05) viscosity indicating great formation of emulsion. There were no significant differences in the TPA among the treated samples. The viscosity value increased with increasing cooking yield in the batter ($r^2=0.7283$) i.e. the correlation coefficient between the two measurements was very high and positive. For sensory traits except for tenderness, the highest scores (p<0.05) was detected on sausages with 3% added buckwheat powder by a panel. These results suggest that the addition of 3% buckwheat powder to emulsion-type sausages produces a more beneficial meat product, with a lower fat content, greater formation of emulsion and no adverse effects on sensory properties.

• Journal of the Korean Vacuum Society
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• v.16 no.2
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• pp.105-109
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• 2007

In this paper, we fabricated TCO (transparent conductive oxide) electrode on flexible substrate in order to study effects of electrical and optical properties according to Al-doped ZnO(AZO) film thickness. The thickness of film was from 100 nm to 500 nm and was controlled by changing deposition time. We used High Resolution X-ray Diffractometer (HR-XRD) to analyze crystal structure and UV-visible spectrophotometer to measure property of optical transmittance, respectively. The surface images are obtained by using ESEM (Environment Scanning Electron Microscopy). In this experiment, all the AZO films deposited on flexible substrate show high transmittance over 90% and especially in the films with 400 nm and 500 nm thickness, the resistivity ($4.5{\times}10^{-3}\;{\Omega}-cm$) and optical bandgap energy (3.61 eV) are superior to the other films.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.32 no.2
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• pp.1-7
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• 2000

In the previous experiment, it was found that OCC pre-treatment with Hobart mixer at 20-25％ consistency for 3 hrs or more followed by the application of the equal refining time, caused the increase of tensile strength, burst strength, compressive strength and tear resistance, compared to the no pre-treated. Four completely different fibers, which were Hw-BKP, Sw-BKP, White ledger, and OCC were selected for this experiment to investigate the effect of mechanical pre-treatment process on different fibers. From the experiment, it was found that the mechanical pre-treatment did not decrease fiber length at all, but decreased freeness, com-pared to the no pre-treated, when the same refining time was applied. WRVs of the pre-treated fibers were higher than the no pre-treated at the same freeness level. It was speculated that the mechanical pre-treatment induced only hydrophilic nature of fibers without damaging fiber length by delaminating fiber walls. The fiber surface area and the physical strength differences of handsheets will be discussed in the next publication.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.3
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• pp.211-219
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• 2014

To confirm the food quality and storage stability of commercial Korean kamaboko, we experimented with the composition and textural properties using various surimis and kamaboko products. We also investigated changes in protein digestibility and lipid oxidation of vacuum packed products under chilled storage at $4{\pm}1^{\circ}C$. Among the fish meatbased surimi, vegetable mixed surimi had the lowest protein content (23.73 %), as compared to other surimi (51.9-73.6%). Siginificant (P<0.05) differences in protein, lipid content and degree of fat oxidation were noted between the fried kamaboko products of three companies. Adhesiveness, springiness, cohesiveness, gumminess, chewiness and resilience were similar in all samples, but there were notable differences in hardness and fractuability between samples. In vitro protein digestibility and trypsin indigestible substrate (TIS) were not inversely proportional in fried kamaboko products. The protein digestibility (80.30%) of steamed vegetable mixed fried kamaboko was lower than that of other fried samples (84.9-86.2%). Computed protein efficiency ratio (C-PER) of companies A and C's fried kamaboko was 2.6 but company B's was 1.9. There was no noticeable change in thiobarbituric acid reactive substances (TBARs) or protein digestibility for any of the vacuum packed fried kamaboko during 30 days of chilled storage.

• Tunnel and Underground Space
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• v.21 no.2
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• pp.117-127
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• 2011

The purpose of this study is to demonstrate the effect of in-situ rock stresses on the deformability and permeability of fractured rocks. Geological data were taken from the site investigation at Forsmark, Sweden, conducted by Swedish Nuclear Fuel and Waste Man-agement Company (SKB). A set of numerical experiments was conducted to determine the equivalent mechanical properties (essentially, elastic moduli and Poisson's ratio) and permeability, using a Discrete Fracture Network-Discrete Element Method (DFN-DEM) approach. The results show that both mechanical properties and permeability are highly dependent on stress because of the hyperbolic nature of the stiffness of fractures, different closure behavior of fractures, and change of fluid pathways caused by deformation. This study shows that proper characterization and consideration of in-situ stress are important not only for boundary conditions of a selected site but also for the understanding of the mechanical and hydraulic behavior of fractured rocks.

• Korean Journal of Veterinary Research
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• v.16 no.1
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• pp.59-64
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• 1976

In the sequence of carbon tetrachloride hepatotoxicity, increased serum levels of a number of enzymes have been demonstrated in experimental animals. These observations, therefore, have served to help in detecting hepatic injury. The serological influence of chlorpromazine (CPZ) and iproniazid on the acute $CCl_4$ poisoning was executed in this investigation taking use of 6 albino rabbits (around 2 kg b.w.) in each group. By measuring of blood sugar level (Nelson-Somogyi method), S-GOT and S-GPT activities (Reitman-Frankel method), the pharmacological effects of the drugs was evaluated setting pretreated groups against the control. The results obtained were summarized as follows: 1. The intramuscular injection of $CCl_4$ led to increase the blood sugar level in first 3 hours and, after that, to decrease reasonably. But CPZ-pretreated group showed a tendency of increasing in compare with the control, and iproniazid-pretreated group inhibited evidently. 2. In S-GOT activity, the increased level was induced by $CCl_4$ in control. And CPZ-pretreated group showed a increased level until first day and decreased rapidly. But this property inhibited inhibited significantly by pretreating with iproniazid. 3. Although a single dose of $CCl_4$ increased the S-GPT activity, the more increasing trend was observed in CPZ-pretreated group. But these tendencies depressed remarkably in the iproniazid-pretreated group. It seemed to be attributed not to defend the $CCl_4$ toxicity but to be suppressed the enzyme systems in the liver by iproniazid that the blood sugar level and serum transaminase activities was decreased significantly in pretreating with iproniazid.