Current Status and Trend of Internet and E-Commerce Market in Korea

After the remarkable increase of Internet users and broadband Internet subscribers at the end of the 20th century, the size of Korean Internet and e-commerce market steadily increased but the growth rate has been either stagnant or decreased. Trends of Korean Internet and e-commerce market are summarized in this paper the trends on Internet usage are introduced. Trends of online games, blogs and wireless Internet are introduced. The trends of Korean Internet market may have implications for China and Japan.     

AFFS技术在大尺寸LCD-TV的进展（英文）

最近我们发展了AFFS技术,做出了32″LED背光源的LCD-TV,色域达到了105%,对比度1200：1,在140°所有视角的对比度达到了100以上,我们采用双轴补偿膜大大提高了颜色漂移的特性。这些光学特性结果的取得是与工艺制作、光学材料的优化、新AFFS像素的设计分不开的。     

260～285nm波段苯胺的共振增强多光子电离研究

在自行研制的具有恒温加热进样系统的激光质谱仪上获得了260～285nm波段气相苯胺分子的共振增强多光子电离／飞行时间质谱（REMPI-TOFMS）。结合在266nm激发波长下得到的C6H7N^＋、C5H6＋、C4H3^＋、C3H3^＋、C2H4^＋及H2CN^＋离子的光强指数及不同激光能量下备离子信号强度的分支比,对分子离子及主要碎片离子的生成机理进行了探讨：在此波段范围内,苯胺分子首先吸收一个光子跃迁至。B2第一激发态,处于激发态的苯胺分子再吸收一个光子电离生成分子离子C6H7N＋,分子离子进一步吸收光子解离为C5H6^＋、H2CN^＋、C6H^＋,碎片离子C6H5^＋继续吸收光子解离产生C4H3^＋、C3H3^＋、C2H4^＋,并给出了可能的解离通道。     

High-Protein Texturized Products of Defatted Soy Flour, Corn Starch and Beef: Shelf-Life, Physical and Sensory Properties

Selected mixes consisting of Bf [high-beef (29%) low-fat (2.96%)], bf [low-beef (20%) low-fat] and BF [high-beef high-fat (5%)] which incorporated raw beef, defatted soy flour, and corn starch were extruded in a single-screw extruder. The products had no flavor additives and trained sensory panelists detected hay-like, beany or grainy flavors. Bf extrudate was more expanded than BF extrudate and rated least hard by the sensory panel, whereas bf extrudate was least susceptible to lipid oxidation. Bf and bf extrudates showed microstruc-tures with large air cells. All three showed advantages of beef and soy flour in amino acid and fatty acid compositions, respectively, and were microbiologically safe during prolonged storage at 37°C.     

D-Erythroascorbic Acid in Bakers'Yeast and Effects on Wheat Dough

Extraction of hydrated and freeze-dried bakers’yeast yielded ～ 50 μg erythroascorbic acid (EAA) and 5 μg ascorbic acid (AA)/g dry yeast as determined by HPLC with electrochemical detection. D-EAA (82 ppm based on flour) slightly increased the flow of dough as rest time increased. Gluten isolated from a flour-water dough containing 82 ppm D-EAA or 100 ppm Lcysteine stretched at a faster rate than control gluten. EAA like AA did not change dough development time. Unlike AA, EAA showed neither oxidizing effect on dough and gluten nor improving effects on bread.     

Analysis of New Q—switched Erbium Doped Fiber Laser Based on Fiber Grating Loop Mirror

An all-fiber wavelength selective Q-switching modulator based on fiber grating loop mirror is proposed.A newly configured Q-switched erbium doped fiber laser using this all-fiber modulator is numerically analyzed taking into account the effects of the spontaneous emission     

Gelatinization and Liquefaction of Starch with a Heat Stable α-Amylase

Sweet potato and corn starches were gelatinized and liquefied to dextrose equivalent (DE) 10 in a steam-jacketed kettle or in a twin-screw extrusion cooker in a single step process with a heat stable ex-amylase. The time required to gelatinize and liquefy 20% starch slurries in a kettle at 95°C was 45 to 50 sec. Starch powder (10 kg/hr) and water (2-6 kg/hr) were fed to an extrusion cooker to adjust the moisture contents of the starch from 20 to 55% (wet basis) and gelatinized and liquefied to DE 10 at a barrel temperature of 120°C or above with 2 to 3% (w/w) a-amylase added. The optimum conditions for the operation were to feed starch with water to maintain 50% moisture and 2% heat stable a-amylase at a barrel temperature of 120°C.     

Gram Negative Bacteria Inhibition by Lactic Acid Culture and Food Preservatives on Catfish Fillets during Refrigerated Storage

Treating catfish fillets with sodium acetate (SA) and/or potassium sorbate (PS), with or without lactic culture (Lactococcus lactic spp. cremoris ATCC 19257 grown in 20% milk solids) was studied at 4°C. Gram negative bacterial (CVT) counts on crystal violet tetrazolium chloride agar, pH, and sensory evaluation of fillets were assessed over time. Treatment with the combination of 0.50% SA, 0.25% PS with 2.50% lactic acid culture (LC) and, also, 0.50 to 1.00% SA alone completely inhibited growth for 6 days at 4°C. After 12 days, counts with this treatment and the 1.00% SA increased ～1.3 and 1.2 log cycles, respectively. The antimicrobial effects did not appear to be due to pH values. The combination of 0.50% SA and 0.25% PS with 2.50% LC, or 1.00% SA, alone, improved catfish odor and appearance during 13 days storage.     

Characterization and Identification of Raw Beef, Pork, Chicken and Turkey Meats by Electrophoretic Patterns of Their Sarcoplasmic Proteins

Electrophoretic patterns of fresh beef, pork, chicken, and turkey sarcoplasmic proteins were studied using thin layer agarose gel electro-phoresis. Creatine kinase isozyme MM and myoglobin bands were used to identify the species. Binary mixtures (5/95, 25175, 50150, 751 25, 9515, % by weight of each species) were also examined by their electrophoretic and densitometric patterns. Electrophoretic patterns remained stable at elevated pH (7.5), but were affected by low pH (4.7). The relative ratios of the bands which characterized each species changed in proportion to the species content in each binary mixture. These ratios make it possible to predict the approximate fraction of each species present in such mixtures.     

Phase Transitions of Wheat Starch-Water Systems Containing Polydextrose

Equivalent concentrations of polydextrose and sucrose had similar effects on phase transitions of wheat starch-water systems. Onset and peak gelatinization temperatures were increased similarly with the two solutes. This was true with varied water:starch ratios, varied concentrations of solute, and for batters prepared with the two solutes. Acesulfame K, cyclamate, and saccharin at low levels, as might be used in food products, had little effect on phase transitions of starch-water-solute systems.