• Bulletin of the Korean Chemical Society
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• v.24 no.8
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• pp.1203-1206
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• 2003

Analysis of health-related microbes called probiotics was performed by capillary electrophoresis. A rapid and easy characterization for two important probiotics, Saccharomyces cerevisiae and Enterococcus feacalis, was obtained in the running buffer containing poly(ethylene oxide). Quantitation of probiotic (Saccharomyces cerevisiae) shows a good linearity between the peak area versus the concentration of microbe. From the comparison of electropherograms of antidiarrhea, it was found that capillary electrophoresis could be employed for the quality control and quality assurance for the production of a medicine containing the probiotics.

• Journal of the Korean Society of Tobacco Science
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• v.17 no.1
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• pp.79-97
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• 1995

On the basis of the literature, which is at present still scientific information improvable, the results of research done so far into the occurrence and analytical methodology of major markers of environmental tobacco smoke(ETS) have been summarized. Key areas addressed are: differences in physicochemical composition between mainstream smoke, sidestream smoke and ETS: techniques for field measurement of ETS: relationship between indoor air quality with ETS and its distribution view of US EPA and its problems: biological effects and concerning estimation of ETS exposure.

• Applied Microscopy
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• v.50
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• pp.21.1-21.3
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• 2020

Sample preparation is significantly important to the high-resolution transmission electron microscopy (HRTEM) characterization of nanomaterials. However, many general organic solvents can dissolve the necessary organic polymer support layer in TEM grid, which causes it difficult to obtain high-quality samples of oil-soluble nanomaterials. In this study, a new sample preparation method for oil-soluble nanomaterials has been developed by using the sublimable material as a transition layer. Experiments also show that there is no damage to TEM grids and high-quality HRTEM images can be obtained via this method. This approach paves the way to applicable HRTEM sample preparation of oil-soluble nanomaterials.

• 한국정보디스플레이학회:학술대회논문집
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• 2009.10a
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• pp.1224-1227
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• 2009

When evaluating the quality of images and displays, it is important to combine the characteristics as perceived by the human visual system and measured by equipment using subjective and objective methods, respectively. In the case of objective methods, the quality of a display is measured using colorimetric or radiometric devices according to existing standards covering the color temperature, gamut size, gamma characteristic, and device characterization. Meanwhile, subjective methods assess the quality of an image using the human visual system based on a comparison with a reference or counterpart using such metrics as the sharpness, noise, contrast, saturation, and color accuracy. Objective and subjective methods are usually used together in comparison, as ultimately it is observers watching images on a display. In addition to existing objective methods, a new image quality metric is also introduced as regards the JPEG compression ratio that is reflected in the relationship between the gamut size and the color fidelity in CIELAB color space.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 2005.10a
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• pp.245-246
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• 2005

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2006.04a
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• pp.158-159
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• 2006

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2004.11a
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• pp.268-269
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• 2004

• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.751-759
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• 2018

This study was conducted to investigate quality characteristics of red bean gochujang prepared with different ratios of meju for eight weeks. We determined quality characteristics such as pH, moisture content, total microbial flora counts, amino-type nitrogen content, total polypenol content, and antioxidant activity. The pH decreased by fermentation period, whereas total acidity was 0.36~0.39% in the early stage of fermentation, 0.63~1.16% at four weeks of fermentation, and decreased to 0.43~0.65% after the eighth week of fermentation. Moisture content of the control (no red bean, no rice) decreased 62.13% to 50.93%, but in case of the treatment, it slightly decreased. Total cell counts revealed similar tendency at the beginning of fermentation, and at eight weeks of fermentation. In case of lactic acid bacteria, all samples except RB-1.5 (gochujang added meju made of mixing ratio of rice:soybean:red bean (1:2:1.5) slightly increased. Amino nitrogen and total polyphenol of all samples increased in the fermentation period, especially RB-1.5 sample had the highest levels than other samples. By increasing the amount of red bean, DPPH radical scavenging activities increased. In taste sensing analysis, all treat samples except RB-1.5 revealed lower sourness than the control. Also, in case of bitterness, all samples revealed low content than the control. So, by adding red bean, it can enhance taste and function of gochujang.

• Journal of Korean Society on Water Environment
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• v.22 no.6
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• pp.1107-1108
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• 2006

As expanding municipal and industrial areas since started the economic development plan in earnest in 1970's, the water resource, mainly river surface water has been seriously polluted. Nevertheless, being upgraded in their treatment technologies for the drinking water, the safety has been issued one of crucially social problem in Korea. The water authorities has tried to improve the quality such as amending the drinking water quality standard to be monitored; hazardous chemicals and microorganis have been added and now 55 items, before 47 items, since in 2002. The Water Authorities of Seoul, the capital city of Korea, planned to assess the safty of drinking water quality after amended the standard. This study was conducted to assess the risk due to polluted chemicals including 21 heavy metals, VOCs, pesticides, PAHs, DBPs and organic chemicals among the regulated items. The risk assessment were undertaken hazard identification, exposure assessment, dose-response assessment and risk characterization. For the exposoure assessment, tap water, bottled water and purified water were sampled and analyzed in February, 2004. Risk characterization of detected chemicals was categorized into carcinogenecity and noncarcinogenecity, and estimated the excess of carcinogens and compapared with the reference dose (RfD) of noncarcinogenns. The excess risk of carcinogens from samples were considered comparatively in the acceptable levels; $10^{-6}$ for cancer risk and hazard quotient (HQ) 1.0 for noncancer risk. The deteced levels were estimated in $10^{-5}{\sim}10^{-6}$ of cancer risk and below 1.0 of HQ of noncancer risk. While three kinds of water were determined within the acceptal levels, DBPs were detected in tap water and purified were and some undesireable chemicals such as more fluoride detected rather than the quality stanadard. For the drinking water safety, it shoud be continuously monitored, assessed and managed as well risk communiction between the authoritis and public.

• The Korean Journal of Food And Nutrition
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• v.31 no.6
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• pp.883-889
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• 2018

This study was carried out to investigate the quality characteristics of yanggaeng added with jujube extracts. The jujube extracts were incorporated into yanggaeng at different levels (containing 25%, 50%, 75%, and 100% jujube extracts) based on the total weight of water. To analyze the quality characteristics in the manufacture of yanggaengs, pH, moisture content, density of dough, height, specific volume, baking loss, texture, color, antioxidant activity, total polyphenol content, and sensory test were determined. As the content of jujube powder increased, the pH of yanggaengs decreased but the acidity increased. There was no significant difference in the moisture content depending on the addition of jujube extracts. The color, lightness and redness of yanggaengs decreased as the concentration of the extract increased, whereas the yellowish color increased. As the jujube extracts content increased, total polyphenol content, antioxidant activity, reducing sugar and total tannins significantly increased. The yanggaeng contains jujube extract with acceptable sensory properties, such as color, sweet taste, and overall acceptability, which could be integrated into yanggaengs to meet the taste and functional needs of the consumers.