• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.117-121
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• 1996

In order to find the reason for souring of Hansan sogokju (Korean traditional rice wine), microbial distribution, pH change and organic acids were analysed. Besides 161 mM of lactic acid as a major organic acid, small amount of acetic acid, malic acid, propionic acid were found in sogokju. Four different microbial strains were identified from the sogokju. These are two strains of Lactobacillus spp., Bacillus sp. and yeast. The pH of sogokju was changed from 4.01 to 3.29 during 18 days storage at $30^{\circ}C$. Amount of total acidity increased from 9 to 34.86 at the same condition. Notable change in the soured sogokju was an increase of the lactic acid (from 161 mM to 192 mM). So, we could assume that it was soured by an additional production of lactic acid by lactic acid bacteria during storage. The shelf life of sogokju was 41 days below $15^{\circ}C$ degree because this temperature was hard condition for the growth of Lactobacillus spp., causative bacteria responsible for additional lactic acid production.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.61-87
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• 2004

${\cdot}$ The LAB as an integrated part of kimchi were well adapted to the new habitat of fermenting sausage and exhibited good souring properties that are comparable to those commercial starter cultures. ${\cdot}$ With the added kimchi (5-15%) and kimchi-powder (2-5%), the necessary microbial stability of real fermented sausages was achieved. ${\cdot}$ In particular, kimchi-powder contributed to improving the safety of the fermented sausages as compared to the conventional one treated with starter culture.

• Journal of the Korean Institute of Intelligent Systems
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• v.13 no.5
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• pp.627-634
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• 2003

In this paper, we introduce the concepts of t-intuitionistic fuzzy subgroups and t-intuitionistic fuzzy subrings. And we study some properties of t-subgroups and t-subrings.

• Asia pacific journal of information systems
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• v.10 no.3
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• pp.1-16
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• 2000

The purpose of this research is to validate the determinants of information systems(IS) sourcing strategy focusing on Korean financial institutions. Based on the factor analyses and discriminant analyses using data from 34 major Korean financial institutions, we observed that determinants of IS souring strategy are perceived risks, strategic expectations and organizational IS maturity. If the clients have clear objectives, can control the risks from IS sourcing, and have information systems in the less-matured stage, they frequently outsource their IS. In view of the IS maturity, previous studies suggest that more-matured IS are outsourced. But the results of this study show that more-matured IS are insourced. These phenomena can be explained by classifying IS by their functions. Transaction processing systems, which are mission-critical, are generally insourced, but decision support systems, which are in their mature state, are generally outsourced.

• Microbiology and Biotechnology Letters
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• v.25 no.2
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• pp.203-206
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• 1997

Takju is a traditional alcoholic beverage that has been prepared by fermenting the cooked rice and Nuruk (Korean-style bran koji). During fermentation. bacterial contamination is a problem which inhibits the growth of yeast and thus lowers the ethanol production from starch of rice, and causes souring. Major contaminants were known to be gram-positive acid producers at the early stage of fermentation. This problem would be solved if the contaminated bacteria could be controlled. Nisin, a GRAS-grade preservative, was added at the level of 500 iu/g as it retards the growth of the gram-positive bacteria. It was possible to control acid and ethanol production during fermentation. This process increased the ethanol production by 2 % comparing with control.

• Journal of Industrial Technology
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• v.28 no.B
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• pp.185-191
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• 2008

This study tried the 1st, 2nd dimensional numerical analysis according to the pier's shape, size and installing method in order to compare the depth of scour calculation method using the variables calculated by using the 2nd dimensional numerical analysis with the calculated depth of scour value by using the calculated variables by using the 1st dimensional numerical analysis. And then verified the problems occurring when the depth of scour is calculated by using the calculated values by using the 1st dimensional numerical analysis, as calculating the deviation depending on it.

• 제어로봇시스템학회:학술대회논문집
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• 1988.10b
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• pp.790-793
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• 1988

It has become clear that through the use of force/torque sensing many previously uneconomical or unsuccessful applications can now be performed successfully. The earlier-anticipated boom of robots dominating factory production has not yet occured. Many robot installations have not met the initial expectations of users or have failed completely, souring the prospects of future robotic applications. Yet the reason many of these earlier applications have failed is very basic, that is that the robot was expected to blindly perform a task perfectly in an imperfect environment. There must be an additional level of feedback so that the robot may adapt to these imperfections, thus ensuring the ultimate success of the application. This additional level of real-world sensing is provided by force/torque sensors and their continued use will ensure the eventual proliferation of factory robots.

• Journal of the Korean Professional Engineers Association
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• v.16 no.3
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• pp.24-32
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• 1983

The frequent passage of Super over weight francs by industry development and economic growth increased damage to Bridge structure by accumulation of failure So Safety management of bridge pointed out an important Subject. For preventing an accident beforehand and Souring Safety of bridge, this thesis Studied bridge valuation standard by synthetic analysis about Fracture Factors of each part at bridge structure, also presents durable Strength test methods and the principle of bridge management

• 한국방재학회:학술대회논문집
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• 2008.02a
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• pp.477-480
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• 2008

Hydraulic experiment was executed to identify the souring range of bride pier. The experiment categorized three kind of bridge pier shape, that is composed of circle shape, square shape and the special shape. Measured scouring data was compared with the results by empirical CSU formula which was generally used in practice. As empirical formula could not consider backfill, measured scouring range is by far smaller than results of CSU formula. Therefore in case of design anti-scouring structure, there is the possibility of overestimation in case of using empirical formula.

• Journal of Sericultural and Entomological Science
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• v.35 no.1
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• pp.43-47
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• 1993

Using the new scouring soap made from rapeseed oil, various scouring test was done souring effects of new scouring soap were estimated. In the effects of scouring soap on the degumming ratio, OS (the soap made from oleic acid) was the most excellent and the next was RS (the soap made from rapeseed oil). Both OS and RS were more excellent than MS (the soap on the market). In a buffer power of soap solution, OS and RS were good, but MS was poor. The uneven dyeing was not observed in the silk fabric degummed by OS and RS, but observed in silk fabric degummed by MS. The value of tenacity and elongation in the silk degummed by OS and RS was higher that degummed by MS. In the crease recovery, softness and whiteness, the order of value was OS, RS, MS.