This study was conducted to investigate changes in organoleptic properties and taste components including free sugar, organic acid and free amino acid with addition of walnut. Changes in total nitrogen were insignificantly different with addition of walnut. Amino type nitrogen content was decreased in proportion to supplemental level of walnut. Content of organic acids, of which three kinds were detected, such as citric acid, malic acid and lactic acid increased more than two times with addition of walnut. Contents of free sugar and amino acid were decreased with addition of walnut. The proportion of essential amino acid was 40.6~41.4 percent. Glutamic acid in total amino acid was increased in proportion with addition of walnut. The highest sensory evaluation score was recorded in soy sauce with addition of 2 percent walnut. Together, it was expected that 2 percent addition of walnut to soy sauce has a positive effect on the taste of soy sauce.

This study was conducted to assess effects of addition of walnuts on soy sauce quality. The pH was significantly increased by adding more than 4 percent of walnuts. As the addition of walnuts increased, Hunter’s color values and brown color increased. Total solid of soy sauce did not change significantly with the addition of walnuts. Crude fat content increased by two times in the 2 percent added walnuts group compared to the control group, but it was not dependent on the addition of walnuts. DPPH radical scavenging activity was significantly increased with the addition of walnuts. The addition of walnuts decrease saturated fatty acids and increased unsaturated fatty acids. Composition ratio of linoleic acid was highest in the control group and all the additions. These results revealed that soy sauce made with walnuts have a positive effect on functionality and preference.

This study was conducted to investigate the optimum additive ratio of barley flour when used instead of cotton seed meal for the cultivation of oyster mushrooms. Mycelial growth was the fastest to 11.4 cm in medium containing 5% barley flour and to 9.0 cm in medium containing 30% barley flour. The mycelial density was slightly lower at 5% and 10% of barley powder addition, but there was no significant difference between the other treatments. The yield of the fruiting bodies was 158 g/850 mL, which was highest on treatment with 10% barley flour as a substitute for cotton seed meal. However, this was lower on treatments with only barley flour than in the control (156 g/850 mL). The diameter of the pileus and the hardness of stipes were highest with 10% barley flour and 10% in cotton seed meal, respectively. The L value was highest with 10% added barley flour, but the a-value and the b-value were not significantly different between treatments. The pH of the mixed media before inoculation with Pleurotus ostreatus was 4.7–5.0, and the total nitrogen content was 1.7–2.2, which was slightly lower than that of the control. The total carbon content was 44.6–45.0, which was not significantly different from that of the control. However, the content of trace elements such as Cu and Fe was lower than those of the control.

This study analyzed the effect on weight and average daily gain, carcass grade, and blood characteristics and immunity in case of dietary addition of pegmatite to Hanwoo steers. Relative to Hanwoo steers, initial body weight was 257.3±11.74 kg (8-months old after birth). Forty-eight Hanwoo steers were fed for 24 months using random arrangement (4 treatment plots×4 heads×3 repeat). The treatment plot (498.75~500.82 kg) had higher weight during the early fattening stage compared with that of the control plot (474.37 kg) (p<0.05). Regarding total cholesterol of the blood, the value was similar to one during initiation of testing, but the value increased gradually based on the progress of fattening. In addition, the triglyceride was considerably low in T2~T3 plots with high addition of pegmatite during the late fattening stage compared with other treatment plots (p<0.05). This study revealed a tendency in the IgG content that represented immunity as the addition of pegmatite became higher (p>0.05). This study found that the treatment plot (441.55~452.10 kg) had higher carcass weight compared with the control plot (436.30 kg). However, this study revealed that the treatment plot (2.30~2.55 points) had higher carcass quantity grade compared with the control plot (2.11 points). This study found that the control plot (3.55 points) had higher carcass quality grade compared with the treatment plot (2.67~3.09 points) (p>0.05). With studies combined, it was determined that dietary addition of pegmatite to the feed as clay minerals in fattening Hanwoo steers would improve feed intake, body weight gain and carcass quantity grade.

A metallic oxide layer of a heat-resistant element contributes to the high-temperature oxidation resistance by delaying the oxidation and has a positive effect on the increase in electrical resistivity. In this study, green compacts of Fecralloy powder mixed with amorphous and crystalline silica are oxidized at 950oC for up to 210 h in order to evaluate the effect of metal oxide on the oxidation and electrical resistivity. The weight change ratio increases as per a parabolic law, and the increase is larger than that observed for Fecralloy owing to the formation of Fe-Si, Fe-Cr composite oxide, and Al2O3 upon the addition of Si oxide. Si oxides promote the formation of Al2O3 and Cr oxide at the grain boundary, and obstruct neck formation and the growth of Fecralloy particles to ensure stable electrical resistivity.

Titanium alloys have high specific strength, excellent corrosion and wear resistance, as well as high heatresistant strength compared to conventional steel materials. As intermetallic compounds based on Ti, TiAl alloys are becoming increasingly popular in the aerospace field because these alloys have low density and high creep properties. In spite of those advantages, the low ductility at room temperature and difficult machining performance of TiAl and Ti3Al materials has limited their potential applications. Titanium powder can be used in such cases for weight and cost reduction. Herein, pre-forms of Ti-Al-xMn powder alloys are fabricated by compression forming. In this process, Ti powder is added to Al and Mn powders and compressed, and the resulting mixture is subjected to various sintering temperature and holding times. The density of the powder-sintered specimens is measured and evaluated by correlation with phase formation, Mn addition, Kirkendall void, etc. Strong Al-Mn reactions can restrain Kirkendall void formation in Ti-Al-xMn powder alloys and result in increased density of the powder alloys. The effect of Al-Mn reactions and microstructural changes as well as Mn addition on the high-temperature compression properties are also analyzed for the Ti-Al-xMn powder alloys.

This study was conducted to investigate the effect of microbial inoculation as additive consisting of novel lactic acid bacteria on quality and fermentation characterization of Miscanthus sinnensis silages.The contents of crude protein, acid detergent fiber, neutral detergent fiber in treatments of additive of lactic acid bacteria (ALAB) inoculation had similar to control. pH of Miscanthus sinnensis (MS) silage in treatments of ALAB inoculation significantly decreased as compared to control (p<0.05). The content of lactic acid in in treatments of ALAB inoculation significantly increased (p<0.05), but the content of acetic acid in treatments of ALAB inoculation decreased. In addition, number of lactic acid bacteria in treatments of ALAB inoculation significantly increased as compared to control (p<0.05). Therefor, we suggest that MS silage improved by inoculation of additive consisting of novel lactic acid bacteria.

The present study was conducted to investigate the effect of BHT supplementation on sperm motility, viability, acrosomal integrity and plasma membrane integrity after frozen-thawing. One ejaculate was collected from one fertile Hanwoo bull by using artificial vagina at Hanwoo Research Institute. The ejaculate was transferred to laboratory immediately and diluted with pre-warmed semen extender (Optixcell, France) (1:1). Sperm dilutions were extended to a final concentration of 40 x 106 sperm/ml, and divided into 5 groups according to BHT concentration (0, 0.5, 1.0, 2.0 and 4.0 mM) and cryopreserved in LN2 tank until evaluation. Frozen-thawed semen was transferred to 1.5 ml tube and incubated for 0, 2 and 4h. Sperm motility and motility parameters (total motility, VSL with 25μm≥, VCL, VSL, VAP, LIN, STR, WOB, ALH and BCF) were evaluated by sperm class analysis (SCA, IVOS, Spain). There were not significant effects of BHT supplementation (0, 0.5, 1.0 and 2.0 mM) on total motile and VSL with 25μm≥ at 0, 2 and 4h. However, 4.0 mM of BHT supplementation showed negative effect on total motile (26.3%), VSL with 25μm≥ (1.3%) at 0 h (p<0.001). The viability and acrosomal integrity of spermatozoa were evaluated by Trypanblue/Giemsa staining method and divided into 4 groups; live and intact acrosome (LIA), live and damaged acrosome (LDA), dead intact acrosome integrity (DIA), dead damaged acrosome (DDA). There were no significant differences of LIA, LDA, DIA and DDA on various BHT concentrations at 0 and 2 h. However, 4.0 mM BHT supplementation showed decreased LIA compared with 0, 0.5, 1.0 and 2.0 mM BHT at 4 h (34.6, 37.1, 43.6, 45.4 and 14.7% vs. 0, 0.5, 1.0, 2.0 and 4.0 mM, irrespectively; p<0.01). Addition of 4.0 mM of BHT showed negative effect on plasma membrane integrity compared with that of 0, 0.5, 1.0 and 2.0 BHT at 2 h (71.9, 64.2, 64.6, 67.5 and 31.7 % vs. 0, 0.5, 1.0, 2.0 and 4.0 mM, irrespectively; p<0.05). In conclusion, various BHT concentrations on optixcell extender showed no improvement on sperm motility, viability and plasma membrane integrity.

In this study, tuna sawdust was added to extruded meat analog in order to develop meat analog with high quality. Addtion of tuna sawdust has merit for utilizing a byproduct from poultry processing. Physicochemical characteristics were examined through the extrusion cooking process. The basic mixture of sample mixed with 65% deffated soy flour 25% isolated soy protein, and 10% corn starch was set-up as the raw material. Three kinds of samples were made in total by addition of 15% and 30% tuna sawdust to this mixture. The extrusion process had a screw speed of 250 rpm, die temperature of 140°C and moisture content of 50%. As addtion of tuna sawdust increased, breaking strength and density decreased, specific length increased, and integrity and water holding capacity decreased. Likewise, nitrogen solubility index and protein digestibility decreased as addition of tuna sawdust increased. DPPH radical scavenging activity increased as addtion of tuna sawdust addtion, it decreased as storage period increased to 30 or 60 days. The value of rancidity decreased as addtion of tuna sawdust increased. However, 60 days later, radical scavenging activity increased more or less, and a significant difference was detected 150 days later. In conclusion, addition of tuna sawdust increased soft texture, and nutrition of the basic mixture sample. The process promoting functionality such as improvement of antioxidant function was confirmed through this study.

This study was conducted to investigate the noodle-making characteristics of a noodle dough with konjac powder added. The water-binding capacity was significantly increased by increasing amounts of the konjac powder. When the weight and volume of the noodles were measured after cooking, there was no difference between the control and konjac powder groups. Turbidity was significantly reduced in a concentration-dependent manner. Chromaticity, in the case of raw noodle lightness (L), decreased significantly, while redness (a) and yellowness (b) significantly increased. Cooked noodles also showed the same pattern of results, however, as a whole, the results were lower when compared to wet noodles. The texture characteristics of hardness and chewiness significantly increased by increasing concentrations of the konjac powder. Cohesiveness was determined to not be significantly different by observing the surface of the noodle with a scanning electron microscope. In a sensory evaluation of the cooked noodle, no significant differences in gloss, taste, hardness, springiness or overall acceptability were observed between the control and konjac powder groups. This study indicates the that addition of 1.5% konjac powder to noodle dough may improve the functionality and preference of noodles

In this study, quality characteristics and antioxidative activities were comparatively evaluated between the macaron with egg white powder added at the ratios of 2, 4, 6 and 8% and the macaron with added liquid egg white, in order to determine the applicability of the macaron with added egg white powder. The analysis of amino acids indicated that the group with 8% of egg white powder added showed the highest total amino acid content of 7,584.20 mg/100 g. The group with 4% of egg white powder added showed the highest sweetness (p<0.01); whereas, and the group with 2% of egg white powder added showed the highest pH (p<0.001). In terms of the chromaticity, L (p<0.01) and a values (p<0.05) were increased with the increasing percentage of added egg white powder. With the increasing percentage of added egg white powder, textures such as hardness (p<0.01), chewiness (p<0.05), gumminess (p<0.001), and cohesiveness (p<0.001) decreased; whereas, adhesiveness (p<0.001) and springiness (p<0.01) increased. The results of the sensory evaluation indicated the highest preference for the macaron containing 6% white egg powder, in all items. DPPH free radical scavenging activity, SOD-like activity, and reducing power were increased with increasing amounts of added egg white powder (p<0.001). Collectively, the results indicated that the production of macaron with the addition of 6% of egg white powder is the most suitable mixing ratio for enhancing the preference and quality level.

양이온 계면활성제는 살균력을 가지고 있으며 이를 개발하기 위한 연구는 다양한 산업분야에 서 계속 진행되고 있다. 단순히 우수한 성능을 가질 뿐만 아니라 생분해성이 우수한 계면활성제를 개발 하기 위한 연구는 증가되고 있다. 본 연구에서는 Michael addition 반응을 통하여 ester-type의 양이온 계면활성제를 합성하였다. 실온에서 촉매없이 alkyl acrylate와 1차 아민을 가지는 화합물을 합성한 뒤 dimethyl sulfate 로 4차화시킨다. 2개의 소수기와 한 개의 친수기를 갖는 HQ21과 2개의 소수기와 2개 의 친수기를 갖는 HQ22를 합성하였다. 이들 합성화합물은 1H-NMR, HR-MS 와 FT-IR로 구조를 확인하였으며 생분해성을 측정하였다.

PURPOSES :This study intends to estimate the tangible benefits derived from the integration of operations of an Express·Intercity Bus Terminal and a Highway Service Area.METHODS:For the study, a highway service area was chosen to function as a bus terminal, integrating its services with that of a nearby bus terminal plagued by operating losses. The exercise also helped improve mobility owing to the introduction of local buses between the terminals and utilization of the existing infrastructure such as rest areas. Thus, a terminal that was not being utilized for its intended functionality was integrated with an existing facility to improve the utilization of both and subsequently aid local development. The impact of the exercise was then measured by evaluating the variation in utilization efficiency, operating costs, travel time between two regions (Seoul-Jeomchon and Seoul-Geumsan), and the social costs before and after the integration of the two facilities.RESULTS:The impact of the integration was an increase in utilization efficiency, a decrease in operating cost, a decrease in travel time, and a decrease in social cost in both the regions. The benefits of improved utilization and cost saving can be passed on to the citizens in the form of discounts. A local power generation facility will eventually replace the bus terminal, which can revitalize the local economy.CONCLUSIONS:The integration of the highway service area with the bus terminal is expected to have a win-win effect on the passengers as well as the operators. The study also proposes a sustainable strategic plan for existing terminals and rest areas to implement a method to compete with KTX transportation.

Sparassis latifolia (formerly S. crispa) is used in food and nutraceuticals or dietary supplements, as rich in flavor compounds and β-glucan. Some previous studies have reported the effects of mushroom on brain function, including its neuroprotective effect. Thus, for this mushroom to be used as an effective nutraceutical for brain function, it would be desirable for it to contain other compounds such as γ-aminobutyric acid (GABA) in addition to β-glucan. In this study, the enhancement of growth and GABA production in the mycelium of medicinal and edible mushroom S. latifolia was investigated. Amino acids were added externally as the main source of nutrition, and the effects of amino acids were investigated using liquid medium, specifically amino acid-free potato dextrose broth (PDB). The amino acids added were L-glutamic acid (named PDBG medium) and L-ornithine (named PDBO medium). The growth of mycelia was determined to be 0.9 ± 0.00 g/L, 2.2 ± 0.16 g/L, and 1.93 ± 0.34 g/L PDBG respectively. The GABA content was 21.3 ± 0.9 mg/100 g in PDB medium, and it in PDBG 1.4% medium, at 115.4 ± 30.2 mg/100 g. However, the PDBO medium was not effective in increasing the GABA content of mycelia. Amino acids had little effect on the β-glucan content of mycelia. The β-glucan content was 39.7 ± 1.4 mg/100 mg, 34.4 ± 0.2 mg/100 mg, and 35.2 ± 9.2 mg/100 mg in PDB, PDBG 1.8% and PDBO 1.4% media, respectively. Addition of glutamic acid and ornithine positively affected the growth of S. latifolia mycelia, and glutamic acid positively affected GABA production; no degradation of GABA was observed with addition of glutamic acid.

Recently, there have been many efforts to establish suitable processes for recycling fly ash, which is produced in thermal power plants and which poses serious environmental problems. Use of fly ash as a major ingredient of ceramic tiles can increase fly ash utilization, as well as reduce the cost of raw materials in ceramic tile production. In this study, the effects of fly ash addition on ceramic tile properties such as bending strength, water absorption and porosity were investigated. A manufacturing process of ceramic tile was developed for utilization of fly ash with high carbon content. In this approach, it is important to hold the ceramic tiles at a temperature that is sufficient for carbon oxidation, before the pores supplying oxygen to the inside of the ceramic tile are sealed. Ceramic wall tiles were manufactured with 0-40wt% of fly ash addition. The water absorption and porosity of the fired body were slightly changed with increasing fly ash content up to 30wt% and decreased with greater amounts of fly ash addition. The bending strength of ceramic tile including 10wt% fly ash increased, reaching a level comparable to that of ceramic tile without fly ash.

This study was conducted with the purpose of investigating the rheological characteristics of noodle flour dough supplementary konjac powder comprising 0%, 0.5%, 1.0%, 1.5% or 2.0% of the total mixture. In farinograph analysis, water absorption increased with the increased content of konjac powder. Both the arrival times and the development times of the dough with added konjac powder were longer than original wheat flour dough. Dough stability was found to be increased as compared to the control, but decreased as konjac powder content was increased. As konjac powder content increased, the resistance of the dough as shown by farinograph data was highest in the original wheat flour dough as 130 BU. Starting temperature, maximum viscosity temperature and maximum viscosity were decreased as shown in amylograph analysis. In extensograph analysis, the dough's extensibility and resistance to extension of the dough decreased as the amount of konjac powder was increased. The ratio of resistance to extensibility (R/E) decreased with the an increase in the amount of konjac powder included in the dough. The dough’s tensile strength after cooking was increased in proportion to the additional amount of konjac powder used.