• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.39-44
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• 2010

The process of the preparation of branched-chain amino acid (BCAA)-enriched hydrolysates from corn gluten was optimized through the parameters of pre-treatment (heating and cellulosic hydrolysis), hydrolysis method (acid, protease, and microbe plus protease), concentration, and spray drying condition. The protein yield of corn gluten was increased by heating and cellulase treatments. Among three different hydrolysis methods, the combined use of microbes and protease was the most effective in terms of free amino acid (FAA) and BCAA content of the corn gluten hydrolysates. In addition, the FAA and BCAA content in the hydrolysates prepared by microbial and enzymatic combined treatment were improved by a concentration process. Spray drying conditions for the preparation of the powder from the hydrolyzed reactant were an inlet temperature of $185^{\circ}C$, outlet temperature of $80^{\circ}C$, and the use of maltodextrin as an anticaking agent. Thus, this study established an economical process for preparation of value-added hydrolysates of excellent productivity and quality, in terms of high BCAA content and product stability.

• Analytical Science and Technology
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• v.23 no.2
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• pp.138-146
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• 2010

The Korean Ministry of the Environment revised a few sections of the regulations in the Law of indoor air quality management for the reinforcement or adjustment of the regulation criteria standard for releasing pollutants from building materials. Especially, in case of sealant, the contents covering liquid building materials, excess standards and testing methods have been added simultaneously in this revision, As a result it is impossible to compare original standards with revised standards directly. For this reason, this study reviewed revised test method of sealant pollutant emission rates in terms of impact and validity in comparison with the original test method. Through this study, the basic properties of revised pollutant emission control standards was assessed. Especially in sealant, since each product has a wide deviation of time required for complete drying, it is proved that there are a large number of products that are not hardened completely in test time. The result of our experiments on the revised test methods showed that this revised test methods yield emission rates that are two and half times less than those of the original testing method. To apply the revised test method of sealant to all the sealant products, It is necessary to extend the test period or improve specimen to fit the test method for quickly drying sealant products.

• KIPS Transactions on Software and Data Engineering
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• v.7 no.6
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• pp.221-228
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• 2018

With an increase in demand for the high added value of shipbuilding and marine industry based on the information and communications technology (ICT), software technology has become more important than ever in the industry. In this paper, we present the result of our preliminary investigation on the current software development environment in the shipbuilding and marine industry in order to develop reusable software component, which can enhance the competitiveness of software development. The investigation is performed based on the survey answers from 34 developers who are working in different shipbuilding and marine companies. The questionnaire is composed of items to gather the information of each company such as the number of employees and product domain, and actual software development environment such as operating system, programming languages, deployment format, obstacles for developing components, and the adoption of software development methods and tools. According to the results of the survey, the most important consideration to select their development platform was the number of available utilities and the technical supports, followed by performance, price and security problems. In addition, the requirements of various platforms supporting and the higher reliability, and the limitations of low development cost and manpower made it difficult for them to develop reusable software components. Finally, throughout the survey, we find out that only 15% of developers used software development processes and managed the quality to systematically develop their software products, therefore, shipbuilding and marine companies need more technical and institutional support to improve their ability to develop high qualified software.

• Food Science and Preservation
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• v.21 no.1
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• pp.34-39
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• 2014

The purpose of this study was to evaluate appropriate concentrations of Houttuynia cordata Thunb. powder, which has various functions, to dried wheat flour noodles. The viscosity of the composite flour and cooking quality of the noodle samples were measured, and sensory evaluations were conducted in this study. When measured by the amylograph, the composite flour had lower viscosity in the gelatinization points, maximum viscosity, and viscosity at a temperature of $95^{\circ}C$ than those of control. However, the gap between the maximum viscosity and viscosity after 15 minutes at a temperature of $95^{\circ}C$ was not great among all of the samples. While cooked noodles containing H. cordata Thunb. powder had lower weight and lower volume than those of control, the weight of two cooked noodle samples with 0.5% and 1.5% of H. cordata Thunb. powder was insignificantly different. Cooked noodles had higher concentrations of H. cordata Thunb. powder; therefore, the L value of cooked noodles decreased, while a and b color values of the noodles increased. Color, flavor, taste, and overall acceptability of the samples with H. cordata Thunb. powder were lower than those of wheat flour noodles via sensory evaluation. In the overall acceptability, however, samples with 0.5% and 1.5% of H. cordata Thunb. powder were insignificantly different from control. As a result, it was finally suggested that optimum level of the H. cordata Thunb. powder in the product was below 0.5%.

• The Korean Journal of Food And Nutrition
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• v.10 no.4
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• pp.544-548
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• 1997

Effects of four kinds of phosphate complex on the water holding capacity(W.H.C) and protein solubility of yellow-corvenia(Pseudosciance manchurica) and hair tail(Trichurus lepturns) meat paste were investigated. The formulations of four kinds of phosphate complex employed to this experiment were made by mixing several phosphates such as sodium polyphosphate, sodium pyro-phosphate, sodium acid pyro-phosphate, potassium pyro-phosphate, sodium tetra meta-phosphate, sodium ultra meta-phosphate and sodium hexa meta-phosphate, and monoglyceride at different mixture ratios. Among the four kinds of phosphate complex, phosphate B complex which was formulated by mixing sodium poly-phosphate 50%, sodium pyro-phosphate 20%, sodium tetra meta-phosphate 20%, sodium acid pyrophosphate 5% and sodium ultra meta-phosphate 5% was most effective on enhancing the W.H.C and protein solubility of yellow corvenia meat paste, and in case of hair tail meat paste, phosphate C complex which was formulated by mixing sodium poly-phosphate 40%, sodium pyro-phosphate 30%, potassium pyro-phosphate 15%, sodium tetra meta-phosphate 10%, and sodium hexa meta-phosphate 5% was more effective than other phosphate complex, and their optimum addition level was 0.4% respectively in weight of fish meat paste. Texture characteristics such as hardness, cohesiveness, and springiness value of Kamaboko(fish meat paste product) were evaluated as best when 0.3% of phosphate B complex was added. The optimum cooking condition of Kamaboko to get good texture was heating for 45 minutes at 85$^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.552-556
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• 1998

In this study, the quality stability of a kind of natural seasoning material, the mixture of enzyme treated mackerel meat and Laminaria powder during the storage was investigated by measuring the TBA(thiobarbituric acid)value, extend of browning, changes in amino nitrogen and chlorophyll a, and fatty acid composition, and the results of sensory evaluation. Addition of sodium alginates (0.08%) and calcium carbonate (0.02%) seemed effective as a binder to yield clarity of the hot water extract of the product. In results, the mixture of Laminaria powder and the enzyme treated mackerel meat added with 0.08% sodium alginate and 0.02% calcium carbonate was more stable in overall quality than the other cases of preparation. And the taste of the mixture could favorably compete with that of dried anchovy extracts.

• Journal of the Korean association of regional geographers
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• v.15 no.6
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• pp.720-735
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• 2009

This paper studies the characteristics of the restructuring of chemical industrial complex in JiLin city since 1978 focusing on enterprise organization, the process of production, labor, and consumer market. The number of chemical industrial enterprises and their partnership with subcontractors have increased since 2001. As for the type of cooperation group, research institutes and local government are accounted for the greatest portion. The chemical industrial enterprise in JiLin which has adopted Fordism production method still has the highest percentage in 2007. And in the shift process of production system after China's entry into WTO(in 2001), chemical industrial enterprise in JiLin city takes allowing more investment in production technologies as core strategy, while taking improvement in equipment and development of new products as core strategy in the shift process of production technology. The degree of labor re-education was highest in 2007, and as for the relationship between labor and management, enterprises which evaluate the ability of performance of duty are increasing. The characteristics of restructuring of chemical industrial complex on consumer market, domestic market accounted for the greatest portion, on the other side the export is feeble. As for strategy of market restructuring, industrial enterprise in JiLin city should use Quality improvement and high-value added as core strategies to cope with alteration of market.

• Journal of Animal Environmental Science
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• v.18 no.sup
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• pp.55-64
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• 2012

We investigated the effect of the clay mineral fortified with complex trace elements by specific fermentation microbes on growth performance and a quality of pork in this study. For the declared experimental animal, 80 heads of crossbred with Large White and Yorkshire were randomly splitted into a control group and a test group. Each group were assigned with 4 replicates and 10 heads of each replicate. When 0.3% of the fermentation product of the clay mineral (FCM) was added into feed stuff and fed for 9 weeks of experimental feeding period, the results of the feed intake, weight gains, pH of carcass, lightness of meat color, and brightness of the muscle semimembranosus were similar to those of the control group. However, dressing percentage, reddishness of carcass, and water holding capacity were improved, respectively, as much as 2.7%, 12%, and 10%, and reduced by 6% in cooking loss. In order to investigate the immune modulatory effect of fermented clay mineral, pheripheral blood mononuclear cells (PBMC) were isolated and Immune modulatory parameters were measured. The proliferation activity of PBMC from pigs fed the fermented clay mineral were significantly increased compared to control group pigs, and also those results were more clearly observed as activated with lipopolysaccharide and concanavaline A. The secretion of TNF-${\alpha}$ of the FCM group pigs showed an increasing tendency. Therefore it was suggested that the feeding of FCM which was high in cation metathesis and the value of infrared ray, activated the immune responses, and thus the production of the environment-friendly high quality pork without the use of antibiotics would be possible.

• Journal of the Korean Wood Science and Technology
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• v.48 no.1
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• pp.61-75
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• 2020

In this study, the environmentally friendly material charcoal was added to ricehusk, an agricultural by-product, and sawdust, which emerges during the sawing process, to produce board by mixing ratio and concentration levels of ricehusk and charcoal; it then investigated its physical properties for development purposes and achieved the following results. The water absorption and thickness swelling of the compounded board produced per adding ratio of ricehusk and charcoal showed a gradually decreasing tendency along with the increase in adding ratio of the charcoal, and as the density of the compounded board increased, the water absorption decreased, while the thickness swelling increased. The internal bond strength of the compounded board had indicated its highest value of 0.49N/㎟ at the density of 0.7g/㎤. This satisfied the quality standard for KSF 3104 Particleboard. The internal bond strength of the compounded board manufactured per adding ratio of ricehusk and charcoal showed a steady decrease with the decrease in the adding ratio of ricehusk, and an increase in the addingratio of the charcoal. Also, in cases when the ratio of the ricehusk and charcoal by KSF 3104 quality standard were 35:5 and 30:10, it satisfied the quality standard of 15.0-type, whereas it satisfied the 13.0-type quality standard if the ratios were 25:15 and 20:20. It showed a tendency of increasing hardness of the compounded board with the increase in density, and decreasing hardness with the increase in the adding ratio of the charcoal.

• Journal of Sericultural and Entomological Science
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• v.45 no.2
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• pp.112-115
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• 2003

NIAST has developed the artificial cultivation technique of entomopathogenic fungus, Isaria sinclairii by using the silkworm. NIAST is planning to provide the silkworm farmers the guidance of the technique. Screening of pharmacologically active principles of I. sinclairii is needed to register the fungal breeding, attain the approval of food materials, and ultimately position the fungus as a high value-added product. The result of investigating the characteristics of Isaria sinclairii was showed that conidia were irregularly long oval-shaped and measured 6.33$\times$3.33 $\mu\textrm{m}$ in average The optimal condition of cultivating hyphae was pH 5.0 in acidity and 21- $25^{\circ}C$ in temperature. And the best condition of producing conidia was pH 6.0 in acidity and 16-$20^{\circ}C$ in temperature.