The heat treatment machine based on immersion was developed to reduce temperature difference during netting process and appraised it performance compared current heat treatment machine using high pressure. It was also reviewed the optimum heat treatment procedures for PBSAT monofilament net in accordance with the immersion time and temperature. The procedure was based on physical measurement such as breaking load, elongation and angle of the mesh for PBSAT monofilament. The water temperature gap of the treatment machine based on immersion was less than 1°C. and the energy consumption was also increased in high temperature condition. It was identified that the optimum temperature was 75°C and its optimum processing time was between 15 minutes and 20 minutes to get qualified physical properties.

This study was done in order to investigate the changes in quality of Cheonggukjang for soybean cultivars during fermentation. Cheonggukjang of 14 cultivars that were inoculated with Bacillus subtilis 15893 was produced, and, then, it was measured for hardness, proximate composition, amino nitrogen, enzyme activity, and total aerobic bacteria counts. In a raw bean, the highest hardness value was 16,975 g from Sunyu. In a steaming bean, Jangwon had the highest hardness value and the lowest aerobic bacteria counts of forty-eight hours fermented Cheonggukjang. Saedanbaek, whose protein contents was highest in raw bean, was also highest in Cheonggukjang. The amino nitrogen content of twenty-four hours fermented Cheonggukjang was highest in Saeol and Sunyu while forty-eight hours fermented Cheonggukjang was highest in Singi, Daol, and Milyang 231. In the protease activity, Saedanbaek had the highest and total aerobic bacteria count that were either increased or held as time went on ; twenty-four hours fermented Cheonggukjang was highest in Milyang 231 and Keunol while forty-eight hours fermented Cheonggukjang was highest in Chunsang.

Swelling of the heat-treated netting for gillnet was estimated through the netting height in square acrylic tank. Experimental Nylon netting and PBSAT netting were heat-treated by using the high-degree vacuum method in hot water after net making. Heat-treatment temperatures were conducted with Nylon netting 105°C and PBSAT netting 62°C, 65°C, 66°C, 67°C. The swelling measurement method of a netting using the square tank was capable of the reduction measurement errors comparing with measurement methods of a mesh inner angle and the shortening rate of a mesh size. In addition, this method was available to comparison evaluation for each netting more easily. Wet type heat-treatment apparatus with high-degree vacuum was shown higher 7∼8°C inner side temperature than a setting temperature. The tensile strength and elongation of Nylon netting and PBSAT netting were shown higher wet condition than dry condition. The tensile strengths of PBSAT monofilaments in dry and wet condition were sharply decreased at heat-treatment temp. 75°C than heat-treatment temp. 74°C

This study was performed to increase the yield and to reduce the processing times for the preparation to improve the productivity and quality of rice jochung, a traditional food in Korea. In order to evaluate the quality characteristics and yield of jochung, the viscosity, color value, mineral contents and the sensory evaluation were measured. Jochung is prepared from steamed rice (STR), wet-milled rice flour (WRF) and dry-milled rice flour (DRF) by processing methods of rice and reacting times (6 hours or 13 hours) of liquefaction and saccharification. There is commonly added liquefying enzyme for rice liquefaction (0.4%/10 kg rice, at 85~90℃ for 1 hour or 4 hours) and saccharogenic enzyme with malt (2.5% or 4.5%/10 kg rice, at 56~60℃ for 5 hours or 9 hours). The inner structural properties of WRF showed the more distinct shape regular structure of uncombined starch particles but the DRF closely maintained particles of rice flour observed by SEM. If processing times for liquefation and saccharification were reduced from 13 hours to 6 hours, the yield of jochungs prepared with WRF increased 8%, the DRF 7%, and the STR 3% respectively and the sensory evaluation as well as color values and overall desirability received high scores. The viscosity, color a and b values of jochung processed with WRF for 6 hours were lower than that processed for 13 hours. The viscosity and color a, b value and Ca content were decreased in the jochung processed with WRF or DRF for 6 hours, but Mg, P and K were increased than that of STR. Jochung processed by 0.4% liquefying enzyme and 2.5% malt with WRF for 6 hours will increase the yield, save manufacturing times and costs and will thereby enable cost-effective techniques.

메밀 속성 장 프리믹스의 최적 조건을 확립하고자 품질특 성을 조사하였다. 소금량(8, 10, 12%)에 따른 품질특성 결과, 대장균 군수는 소금량 10, 12%(21일), 8%(28일) 이후로 검출 되지 않았으며, B. subtilis HJ18-4를 starter로 첨가한 군은 발 효 7일부터 검출되지 않았다. 아미노태 질소 함량은 21일까 지 급격히 증가하였으며, 그 후로 완만히 증가하였다. 그 결 과, 소금 함량 10%, starter 첨가 시 보다 안전한 발효가 이루어 졌다. 가수량(1:1, 1:1.5. 1:1.8)의 따른 품질특성 결과, 총균수 와 아미노태 질소 함량은 가수량이 적을수록 높았으며, 1:1 혼 합(35일)일 때 아미노태 질소 함량은 169.5 ㎎%로 가장 높았 고, 발효 28일 이후 대장균 군이 검출되지 않았다. 용기별(항 아리, 유리, 플라스틱)의 품질특성 결과, 총균수와 아미노태 질 소 함량은 유리 용기 대비 플라스틱과 항아리 용기가 높았으 며, 대장균군도 보다 빨리 감소하였다. Batch size(1.25 ㎏, 2.5 ㎏)를 달리하여 제조된 메밀 속성 장의 품질특성 결과, 총균수와 아미노태 질소 함량은 batch size에 따른 큰 차이가 없었으 며, 대장균 군 측정 결과, 14일째 2.5 ㎏(3.00×102 CFU/g), 1.25 g (1.25×103 CFU/g)으로 나타났다. 메밀 속성 장 프리믹스의 최적 조건은 가수량 1:1, 소금의 양 10%, B. subtilis HJ-18-4를 starter로 첨가, 항아리 및 플라스틱 용기는 3주, 유리 용기는 4주 발효시키는 것이 바람직하였다.

This study investigated the quality characteristics of black soybean paste(Daemacjang) with black soybean content and salt concentration. The total acidity increased as the pH decreased during fermentation period. The amino-type nitrogen content of all samples increased significantly during fermentation time. Total cell counts was not significantly different during fermentation, and mold counts decreased at 3 log cycles. The cell counts of lactic acid bacteria decreased approximately 2 to 3 log cycles in 10% salt concentration (treat B and C), and were not detected in treat A and D. Total polyphenol contents of treat A, B, and C were 42.77%, 52.99% and 52.95% during fermentation up to 70days, respectively, which was higher than D (39.86%). In a sensory evaluation, treat B showed the highest scores for overall acceptability.

This study evaluated the quality characteristics of rice-doenjang prepared with Aspergillus oryzae MD05 and Bacillus subtilis HJ18-4. The physicochemical characteristics of rice-doenjang prepared with three types of meju, such as grain type(Rice 1), disc shape(Rice 2), and brick shape(Rice 3), were compared. We determined amino and ammonia nitrogen contents, protease and amylase activities, reducing sugar content, and total aerobic counts and lactic acid bacteria counts. The amino nitrogen and reducing sugar contents in all meju types gradually increased during fermentation. The amino nitrogen contents reached 151.5～200.0 ㎎%. Rice 3 were had the highest levels among the 4 types of rice-doenjang. After 42 days of fermentation, amylase and protease activity of Rice 3 were 366.57 and 94.26 unit/g, respectively, which were the highest levels among the 4 types of rice-doenjang. The total aerobic bacteria counts were not changed during 42-day fermentation. This results suggest that high quality characteristics of brick-shaped meju(Rice 3) were better than those of the other meju preparations.

In order to improve the breaking strength and elongation of Polybutylene succinate (PBS) monofilament, the monofilament was produced by blending PBS and Polybutlyne adipate-co-terephthalate (PBAT). The PBS/PBAT blend monofilament was prepared by the melt spinning system, and the weight ratios of the compositions of PBS/PBAT was 100/0, 95/5, 90/10 and 85/15, respectively. The breaking strength, elongation, softness and crystallization of PBS/PBAT blend monofilament were analyzed by using a tensionmeter, softness measurement, X-ray diffractometer in the both dry and wet conditions. The PBS/PBAT blend monofilaments were spun in the take-up velocity of 1.19m/sec under the drawing ratio of 6.8:1 condition. The production volumes of PBS/PBAT blend monofilaments showed 20% less than that of Nylon. The breaking strength of PBS/PBAT blend monofilaments were decreased as PBAT contents increased, while elongation and softness were increased. In case of PBAT content were over 5%, the breaking strength, elongation and softness of PBS/PBAT blend monofilaments were not shown to increase in spite of increasing in PBAT contents. Based on these results, it was possible to make the monofilaments with the maximized physical properties when the PBAT contents at 5%.

This research aims at developing the dress form for the aged women based on their body shapes using the three-dimensional body scan data with the body shape categorization(according to the previous research). To accomplish this goal, the sample group of representative body shape of the 50% of median was selected by using the high frequency proportion range of each type of body shape of the aged women, and the sample group of representative body shape of each type was averaged in a three-dimensional way by using the morphing method of a three-dimension reverse-engineered software. RP in the form of torso was produced based on the shape data of the final model and the data was formed into an actual object, by which an aged women’s dress form model was drawn out. The differences of the girth of the bust, hip and waist between the developed dress form model and the existing dress form model were examined. The result showed that the developed dress form had a bigger size of waist girth than that of bust and hip girth, compared to the existing dress form, which shows that it reflects the aged women’s tendency of abdomen obesity, so it’s expected to be more proper for the human bodies of the targeted age group than the existing dress form. These research results may help design the clothing suitable for the body shape of the aged women so that their demand for the clothing of good fit will be satisfied in the future.

The purpose of this study is to classify body shapes of aged women by using 3D body scan data. For the body shape analysis and classification, 3D body scan data of 270 aged women were used, and 16 main measurements consisting of a human body were used to conduct factor analysis, cluster analysis and discriminant analysis. The analysis were performed on all ‘the method using the absolute value’, ‘the method using index of height and weight’, and ‘the method using index of height,’ and according to the classification results, the method which categorizes body shapes best in terms of their shapes was adopted. As the factor analysis result using the numerical value of height to categorize the body shapes of the aged women, factor 1 was the thickness and width for the height, factor 2 was the height of the upper part of the body for the height, factor 3 was the height of hips for the height, and factor 4 was the height of belly for the height. When the body shapes were categorized with the deducted factors as variables, they were divided into two types. Type 1 was a short and fat body shape(▅ type) and 55.6% of the subjects were of this type. Type 2 was for the body shape whose vertical height, including weight, was long but all kinds of width and thickness were small, that is, tall and thin body shape(▋ type), and 44.4% of the aged women were in this case.

정보통신망의 편리한 이점들의 이면에는 해킹, 악성 바이러스 등으로 인한 사이버위협이 문제가 되고 있는데, 이것은 사이버공간이 개방형 구조로 되어 있어 태생적으로 보안에 많은 취약성을 드러내고 있기 때문이다. 컴퓨터와 인터넷 이용자가 증가함에 따라 편리한 사용을 위해 시스템, 서비스 및 소프트웨어 등이 지속적으로 개발되고 있다. 반면에 이러한 시스템 및 소프트웨어가 내포하고 있는 보안상의 취약성 또한 증가하고 있다. 악의적 목적을 가진 사용자는 이러한 취약성을 이용하여 해당 시스템을 해킹하고 바이러스 등 악성코드를 유포를 유포하여 자신의 목적을 달성하려고 한다. 사이버위협은 다양한 형태로 존재한다. 다만, 최근에는 시스템의 융ㆍ복합화 추세에 따라 해킹의 파괴성과 바이러스 전염성이 결합된 신종 사이버테러가 발생하고 있고, 바이러스와 웜이 결합된 악성코드와 DDoS공격도 일반화되고 있어 이러한 사이버테러 유형의 구분은 점차 모호해지고 있다.정보통신망에서의 콘텐츠 및 유형의 다양화로 인하여 기존에 예측하지 못하였던 파급효과들이 나타나게 되었다. 그러한 현상들을 야기시키는 기술의 수준과 양태, 그리고 그에 부합하는 사회적ㆍ법적 제도들을 생각하지 않을 수 없게 되었다. 일반적으로 규제체계를 크게 나눠보면 정부규제, 시장규제, 자율규제로 구분할 수 있다. 정부규제는 정부가 직접 법률을 강제 집행한다는 점에서 규제의 신속성, 공익성은 높지만 제도적 탄력성이 낮고 규제비용이 높다. 정부규제의 수준이 가장 높은 경우는 독점적 규제형태로 정부의 중앙집중적, 배타적 수준이 가장 높은 경우는 독점적 규제형태로 정부의 중앙집중적, 배타적 통제가 이루어지며, 과점은 시장과의 자율성이 강조된다. 반면, 시장규제는 정부 개입 없이 기업의 자기통제를 중심으로 규제가 이루어진다는 점에서 규제비용은 낮지만 제도적 실효성과 중립성의 문제가 발생할 수 있다. 자율규제는 기업, 업계, 제3자 등이 규제주체로 나서 자발적 동조를 토대로 한다.정보통신, 특히 인터넷은 개방성, 익명성, 글로벌성, 그리고 유비쿼터스의 속성을 가지고 있다. 인터넷의 이러한 장점으로 인터넷이 벽촌 주민부터 대규모의 글로벌 기업에 까지 인류의 삶의 질을 향상시킨다는 것에 대해 인터넷 보급 수준이 각기 다른 나라의 대표 및 인터넷 기술 전문가, 그리고 모든 이해관계자들이 공감대를 형성하게 되었다. 그러나 이러한 인터넷의 속성은 그만큼 인터넷 환경은 각종의 사고와 유해환경에 취약하고, 인터넷으로 형성되어지는 사회적 활동 및 경제적 활동이 증가하는 만큼 위험도 역시 증가된다. 스팸, 프라이버시, 악성 소프트웨어, 디지털 신원관리, 소비자 보호 등과 같은 인터넷의 위험요소들이 점점 심화되고 복잡해지고 있는 것이 그 반증이다. 이러한 각종 유해환경으로부터 이용자들을 보호, 정보안의 측면과 소비자 보호 측면 등에서 그 중요성이 강조된다고 볼 수 있다. 지속적으로 정보보안 문화에 대한 콘텐츠와 정책 개발 및 그에 대한 자율규제를 더욱 활성화 시켜야 할 것이다.

This paper presents a novel single-step method to prepare the Ag nanometallic particle dispersed fluid (nanofluid) by electrical explosion of wire in liquid, deionized water (DI water). X-ray diffraction (XRD), field emission scanning electron microscope (FE-SEM) and transmission electron microscope (TEM) were used to investigate the characteristics of the Ag nanofluids. Zeta potential was also used to measure the dispersion properties of the as-prepared Ag nanofluid. Pure Ag phase was detected in the nanofluids using water. FE-SEM analysis shows that the size of the particles formed in DI water was about 88 nm and Zeta potential value was about -43.68 without any physical and chemical treatments. Thermal conductivity of the as-prepared Ag particle dispersed nanofluid shows much higher value than that of pure DI water.

더덕 물추출물이 면역세포에 미치는 영향에 대해 연구한 결과, 더덕 물추출물을 경구투여한 경우 흉선세포의 증식을 촉진하였으나. 흉선세포에 직접 처리한 경우는 그다지 영향을 주지 않았다. 경구투여시 T_H 세포를 활성화하였다. 더덕물추출물은 경구투여시 복강 매크로파지의 NO 생성을 억제하였고, 사람 PMN 세포의 phagocytosis를 증가시켰다. 이 결과는 더덕이 생체내에서 면역작용을 증강시킬 수 있는 것을 시사한다.

We investigated physicochemical properties of puffed snacks with intermediate and high amylose rice varieties. The intermediate amylose rice varieties ‘Sindongjin’ and high amylose rice varieties newly developed for food processing, ‘Dodamssal’ and ‘Goami4’ were tested for this study. The crude fat and crude protein contents of the rice cultivars ranged 1.47-3.08% and 6.30-7.63%, respectively. The resistant starch and amylose contents of Dodamssal and Goami4 were higher than those of Sindongjin. The hardness of rice was the highest in Sindongjin and Dodamssal. Also, Hardness of puffed snacks decreased by 72.07% for Sindongjin, 88.21% for Dodamssal and 66.67% for Goami4 compared to raw rice samples. The sensory evaluation showed that the highest scores in taste, texture and overall acceptability of puffed snacks were obtained in Dodamssal. The results of this study indicate that Dodamssal was suitable varieties for puffed snacks. Also, the physicochemical properties of Dodamssal were improved by the extrusion process. Therefore Dodamssal can be used for the industrial production of puffed snacks.

Yogurt is produced by fermentation of milk using bacteria known as “yogurt cultures”. Most of these bacteria are probiotics such as Lactobacillus delbrueckii subsp. bulgaricus, Lb. rhamnosus, Streptococcus thermophilus, and Bifidobacterium. The domestic fermented milk market is increasing, and about 30 companies are producing yogurt. The purpose of this study was to analyze the quality characteristics of domestic commercial liquid yogurt. Total 30types of commercial yogurts were sampled and their physicochemicial properties, including pH, sugar content, acidity, viscosity, and microbial characteristics of lactic acid bacteria counts, were measured. Commercial liquid type yogurt showed a pH of 4.5, sugar content of 7.4-21.2%, total acid content of 0.4-0.9%, and viscosity of 0.1-250 cP. In terms of microbial populations, lactic acid bacteria counts were 7.2-11.3 log CFU/mL and anaerobic lactic acid bacteria counts were 8.0-11.5 log CFU/mL. The quality characteristics differed depending on the constituents of the sample and the microorganisms used. These results are related to the quality characteristics of yogurts and are useful for identifying new trends in the domestic fermented milk industry.

In this study the effect of rice addition on the quality of beer was investigated. Pilot-scale brews were performed with addition ratios of 10, 20, 30, and 40% of brown rice (Oryza sativa L. cv. Hangaru) which were compared with 100% malt beer and commercial beers in terms of quality. Alcohol content of beer was between 3.93 to 4.40%. The total sugar content increased when the rice percent was increased. The pH range of beer were 4.32 and 4.60, which were no significant differences found among by the rate of rice added. Total acidity and amino-acidity decreased corresponding to increasing percent of rice, on the other hand, lightness of beer was increased the increase in percent of rice, while redness and yellowness of beer were decreased. The study demonstrated that the increases of rice addition in beer provided some positive effects on beer quality by decreasing bitterness where as improving beer color.

Rice flours from five rice (Oryza sativa L.) varieties with different amylose content were prepared by both wet and dry milling processes. The moisture content of wet-milled rice flours (WMR) was approximately three-times higher than that of dry-milled rice flours (DMR). Water absorption index (WAI), water solubility index (WSI), and swelling power (SP) increased in proportion to temperature. The WAI, WSI and SP values of DMR were higher than those of WMR. Baeokchal (BOC), which is a waxy rice cultivar, had a significantly high WSI value. Pasting properties of DMR, except for the BOC cultivar, resulted in an increase in peak, trough, final, and setback viscosities. The levels of resistant starch in four cultivars, except for Dodamssal (DDS), were under 1%, irrespective of the milling process, whereas the resistant starch contents of DMR and WMR in DDS were 9.18% and 6.27%, respectively. In vitro digestibility of WMR was higher than that of DMR, and the estimated glycemic index of the rice flour varieties ranged from 57.6 to 81.3. Damaged starch content of WMR was less than that of DMR; in addition, a negative correlation was observed between the amylose and damaged starch contents of WMR. These results suggest that the properties of rice flour vary depending on the milling method and flour variety, and could be a reference for selecting the appropriate processing method.

Germinated brown rice (GBR) has received considerable attention over the last decade as a means of enhancing the nutritional value and health-promoting functions of rice. The effect of germination on the physicochemical and textural properties of brown rice (BR) was investigated in different rice varieties (Samkwang, Misomi, Chindeul, and Hyeonpum). Cooking properties, such as water absorption, expanded volume, and soluble solids were significantly increased by germination in all rice varieties. Textural properties (hardness, toughness, adhesiveness, and stickiness) of cooked samples were determined using a texture analyzer. Hardness and toughness were decreased by germination, whereas stickiness and adhesiveness increased significantly. These results revealed that germination leads to improvements in the cooking and eating properties of BR. In Rapid Visco Analyzer (RVA), significant reductions were observed for peak viscosity, break down, set back, and final viscosity after germination. Although the amylose content of Misomi was slightly decreased by germination, that of other varieties increased significantly. Germination induced no noticeable change in the average chain length of amylopectin in Misomi, Chindeul and Hyeonpum, but led to a significant increase in Samkwang.

The purpose of this study was to evaluate the effects of rice cultivars (Hangaru, Seolgaeng, Dasan-1 and Anda) on the quality characteristics of rice beer. Hangaru and Seolgaeng which are soft rice varieties, had moisture contents that were 14.48% and 14.62% higher than those of Dasan-1 and Anda, respectively. Dasan-1 and Anda showed higher protein contents than those of the other two varieties. The amylose content of Hangaru was found to be 17.71% lower than that of the other varieties, whereas the reducing sugar content of Hangaru and Seolgaeng was higher than that of Dasan-1 and Anda. Hardness measurements for Hangaru and Seolgaeng were lower than those for Dasan-1 and Anda. Measurements of the alcohol content, pH and color of beers brewed using these rice cultivars revealed no significant difference among the cultivars. However, measurement results for bitterness showed that beers brewed with Hangaru and Seolgaeng had lower bitterness than did the beers brewed with Dasan-1 and Anda. The results of this study indicate that Hangaru and Seolgaeng can be considered as cultivars with brewing qualities suitable for rice beer.