표고 재배용 액체종균 배지조성은 대두박분 배지에 입도가 850 μm이하인 참나무분 0.3% 첨가 시 균사체 건중량이 457 mg으로 다소 높았으며, Laccase 활성도는 참나무분 첨가율별 대두박분 배지에 큰 차이가 없었으나 Cellulase 활성도는 CMC Agar Plate에서 26.4 mm로서 참나무분 첨가율별 대두박분 액체종균 처리구중에서 가장 우수하였다. 액체종균의 통기량이 증가할수록 이산화탄소 발생량이 증가하여 배양 7일째 최대치를 나타내었으며 균사체 건중량은 10일째 3.0g/l로 가장 우수한 것으로 나타났다. 통기량이 증가할수록 이산화탄소 발생량, 균사체 건중량도 증가하였으며 0.6vvm 처리시 배지 증발율이 32%, 균사체 건중량이 3.5g/l로서 우수하였다. 선발된 액체종균을 톱밥 종균과 생산성 비교를 위하여 톱밥재배 봉지배지에 시험한 결과, 액체종균의 생육기간이 톱밥종균에 비해 1일 지연되었으나, 봉지당 유효 개체수와 수량에는 유의적인 차이가 없는 것으로 나타났다.

A boron-doped diamond(BDD) electrode is attractive for many electrochemical applications due to its distinctive properties: an extremely wide potential window in aqueous and non-aqueous electrolytes, a very low and stable background current and a high resistance to surface fouling. An Ar gas mixture of H2, CH4 and trimethylboron (TMB, 0.1 % C3H9B in H2) is used in a hot filament chemical vapor deposition(HFCVD) reactor. The effect of argon addition on quality, structure and electrochemical property is investigated by scanning electron microscope(SEM), X-ray diffraction(XRD) and cyclic voltammetry(CV). In this study, BDD electrodes are manufactured using different Ar/CH4 ratios (Ar/CH4 = 0, 1, 2 and 4). The results of this study show that the diamond grain size decreases with increasing Ar/CH4 ratios. On the other hand, the samples with an Ar/CH4 ratio above 5 fail to produce a BDD electrode. In addition, the BDD electrodes manufactured by introducing different Ar/CH4 ratios result in the most inclined to (111) preferential growth when the Ar/CH4 ratio is 2. It is also noted that the electrochemical properties of the BDD electrode improve with the process of adding argon.

This study was carried out to determine the effect of biji addition on the quality of extruded isolated soy protein (ISP). ISP-based biji addition (0, 20, 40 and 60%) was extruded at die temperatures 140oC and 150oC and a screw speed of 250 rpm. The moisture contents were adjusted to 35% and 45%. As the content of biji increased from 0% to 60%, springiness, cohesiveness, and cutting strength of the extruded ISP were significantly decreased. When the die temperature increased from 140oC to 150oC and the water content increased from 35% to 45%, the nitrogen solubility index, cutting strength and integrity index decreased. When the biji addition was increased at a barrel temperature of 140oC and a moisture content of 45%, the integrity index of the ISP texture decreased. With an increase in the addition of biji to ISP, rough surface and irregular fiber structure were observed, but regular microfiber structure was not observed.

In the present study, we investigate the effects of milling time and the addition of a process control agent (PCA) on the austenite stability of a nanocrystalline Fe-7%Mn alloy by XRD analysis and micrograph observation. Nanocrystalline Fe-7%Mn alloys samples are successfully fabricated by spark plasma sintering. The crystallite size of ball-milled powder and the volume fraction of austenite in the sintered sample are calculated using XRD analysis. Changes in the shape and structure of alloyed powder according to milling conditions are observed through FE-SEM. It is found that the crystallite size is reduced with increasing milling time and amount of PCA addition due to the variation in the balance between the cold-welding and fracturing processes. As a result, the austenite stability increased, resulting in an exceptionally high volume fraction of austenite retained at room temperature.

Grain-growth behavior in the 95Na1/2Bi1/2TiO3-5BaTiO3 (mole fraction, NBT-5BT) system has been investigated with the addition of Na2CO3. When Na2CO3 is added to NBT-5BT, the growth rate is higher than desired and grains are already impinging each other during the initial stage of sintering. The grain size decreases as the sintering temperature increases. With the addition of Na2CO3, a liquid phase infiltrates the interfaces between grains during sintering. The interface structure can be changed to be more faceted and the interface migration rate can increase due to fast material transport through the liquid phase. As the sintering temperature increases, the impingement of abnormal grains increases because the number of abnormal grains increases. Therefore, the average grain size of abnormal grains can be decreased as the temperature increases. The phenomenon can provide evidence that grain coarsening in NBT-5BT with addition of Na2CO3 is governed by the growth of facet planes, which would occur via mixed control.

This study was conducted to evaluate the the efficacy of mulberry cake mixed diet on larval growth of Protaetia brevitarsis. As a result of adding 3, 5, and 10% mulberry cake to the fermented mulberry sawdust, the development period of the Protaetia brevitarsis larvae was 44.9days, 44.6days, and 41.8days, and the highest weight of larvae was 2.76g, 2.80g, and 2.89g, respectively. As a result of adding 3, 5, and 10% mulberry cake to the fermented oak sawdust, the development period of the Protaetia brevitarsis larvae was 46.7days, 41.6days, and 41.7days, and the highest weight of larvae was 2.65g, 2.65g, and 2.56g, respectively.

목적: 본 연구에서는 단초점 콘택트렌즈와 3가지 가입도의 중심부 근용 동시보기 디자인의 멀티포컬 콘 택트렌즈를 착용한 후 근거리에서 조절을 유도하여 콘택트렌즈 타입에 따른 시기능의 변화를 비교하고, 피 로감소용 기능성 콘택트렌즈로서 멀티포컬 콘택트렌즈의 처방에 대한 활용도를 알아보고자 하였다. 방법: 본 연구의 취지를 이해하고 목적과 방법에 동의한 20-30대 성인 남녀 20명(40안, 26.63±4.36세) 을 대상으로 하였다. 평균 구면 굴절력은 –3.38±2.57 D이며, 평균 원주 굴절력은 –0.46±0.31 D, 평균 등 가구면 굴절력은 -3.61±2.64 D였다. 대상자들은 총 4회 방문하였고 매 방문시 단초점 콘택트렌즈, 멀티포 컬 콘택트렌즈 LOW, MID, HIGH를 각각 착용하였고, 조절 부담을 유도하기 위해 40 cm에서 1시간 동안 휴 대폰(4.7 inches)으로 자막이 있는 영상을 시청하였다. 영상을 시청한 후 MEM과 원근 대비시력 100%와 10%, 선명시역, 조절근점, 폭주근점, 조절용이성, 입체시 검사를 실시하였고, 온라인 설문지를 통해 자각적 만족도를 평가하였다. 결과: 멀티포컬 콘택트렌즈의 가입도가 증가함에 따라 MEM은 증가하였고 조절근접은 감소하였다 (p<0.05). 원근거리 대비시력과 선명시역, 폭주근점, 입체시, 조절용이성은 4 종류의 렌즈에서 유의한 차이 가 없는 것으로 나타났다(p>0.05). 단초점 콘텍트렌즈를 착용했을 때 원거리 시력에 대한 만족도가 가장 높 은 것으로 조사되었다. 결론: 멀티포컬 콘택트렌즈의 가입도가 증가하면서 MEM은 증가하고 조절근점은 짧아졌음을 확인하였 다. 멀티포컬 콘택트렌즈를 기능성 콘택트렌즈로 처방하기 위해서는 더 오랜 기간 착용한 후 시기능의 변화 를 추적할 필요성이 있을 것으로 사료된다.

The purpose of this study was to investigate the effect of dietary addition of pegmatite for Hanwoo steers on the carcass characteristics. Based upon the findings yielded by the research referenced above, the results may be summed up as follows : Oleic acid was for the most part, higher as T2 plots (45.40%) and T3 plots (44.20%) compared with Con. plots (42.50%). As well, this study has shown that the treatment plots in unsaturated fatty acid (UFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) were largely higher than that of Con. plots, and of them all, T2 plots were highest. As for the melting point of fat, T2 plots (29℃) were largely lower than that of Con. plots (31.9℃). This study has shown that the treatment plots were significant higher as the content of total essential amino acid and total amino acid and inosine monophosphate in the nucleotide compound for the Hanwoo beef was treatment plots when compared with Con. plots.

This study was conducted to investigate the effect of addition of lactic acid bacteria inoculants on quality of rye silage harvested at early heading stage. The nutritive values in lactic acid bacteria (LAB) inoculated group showed similar results to control. The pH of rye silage in LAB inoculation significantly decreased as compared to control (P<0.05). In addition, the content of lactic acid in LAB inoculation significantly increased (P<0.05), but the content of acetic acid in LAB treatments decreased. In addition, lactic acid bacterial counts in LAB inoculation significantly increased as compared to control (P<0.05). Therefore, we suggest that rye silage could be improved by LAB inoculation.

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.