• Journal of the Chungcheong Mathematical Society
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• v.30 no.1
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• pp.129-139
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• 2017

For a map $p:X{\rightarrow}A$, there are concepts of co-$H^p$-spaces, co-$T^p$-spaces, which are generalized ones of co-H-spaces [17,18]. For a principal cofibration $i_r:X{\rightarrow}C_r$ induced by $r:X^{\prime}{\rightarrow}X$ from $\imath:X^{\prime}{\rightarrow}cX^{\prime}$, we obtain some sufficient conditions to having extensions co-$H^{\bar{p}}$-structures and co-$T^{\bar{p}}$-structures on $C_r$ of co-$H^p$-spaces and co-$T^p$-structures on X respectively. We can also obtain some results about co-$H^p$-spaces and co-$T^p$-spaces in homology decompositions for spaces, which are generalizations of Golasinski and Klein's result about co-H-spaces.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.604-609
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• 2000

This study was carried out to investigate the possibilities of adopting xanthangum, guargum and ${\kappa}-carrageenan$ as cryprotectant by examining the rheological and structural properties of dough. Results of farinography showed that water absorption, development time and mechanical tolerance index in dough with the gums increased more than those of the control. It was also found that resistance in dough with the gums increased greatly, but extensibilities were similar to that of the control, resulting in increasing R/E values in the dough with the gums through extensograph. According to amylogram, gelatinization temperature of dough was $59.5^{circ}C$ and those of the dough with the gums were $58^{circ}C$. Even though maximum viscosity of the dough was 550 B.U in the control, those were 690 B.U, 780 B.U and 760 B.U in the dough with xanthangum, guargum, and ${\kappa}-carrageenan$, respectively. The control deeply increased the pH during frozen storage but the addition of ${\kappa}-carrageenan$ and xanthangum increased the pH slightly. The dough with the gums had more stable spaces than control in the microstructure through SEM.

• Journal of Environmental Science International
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• v.29 no.2
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• pp.123-132
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• 2020

Seasonal changes in the CO₂ fixation rate and water-use efficiency in the leaves of six evergreen and two deciduous broad-leaved tree species on Jeju Island, Korea, were measured using a portable photosynthesis analyzer, to identify which species are most efficient in taking up CO₂ from the air. The CO₂ fixation rate was high in the deciduous species in spring and summer and decreased in fall, whereas it was high in the evergreen species in summer and fall and decreased in winter. The rate remained high in the deciduous tree Prunus yedoensis from spring to fall (> 7.1 μmol CO₂/m₂/s) and in two evergreen trees, Castanopsis cuspidata var. sieboldii and Cinnamomum camphora, in summer and fall (7.0 9.9 μmol CO₂/㎡/s). Therefore, these tree species fix atmospheric CO₂ effectively. The water-use efficiency was higher in evergreen species than in deciduous species regardless of the season. Exceptionally, it was high in the deciduous species Zelkova serrata in spring and summer (> 100 μmol CO₂/mol H₂O), suggesting that Z. serrata is a useful tree for dry conditions due to its tolerance of water stress. The regressions of the CO₂ fixation rate versus the evaporation rate and stomatal conductance were linear and non-linear, respectively. This suggests that the stomatal activity of leaves plays an important part in CO₂ fixation of plants. In conclusion, C. cuspidata var. sieboldii, C. camphora, and P. yedoensis should be planted along roads or in urban spaces for the greening of cities and mitigation of CO₂ concentrations in the air.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.1
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• pp.31-36
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• 1982

Sugars and nitrogen contents and physico-chemical properties of ethanol extracts of fresh, dried, and tail ginsengs with different concentrations of the solvent were investigated. The transmittance at 550nm of fresh, dried and tail ginseng extracts (1% D.Wsoln) respectively, and all the extracts were slightly viscous-sticky, brown and pH of 4.8-6.2 Total sugars, sucrose and starch contents of the extracts were decreased with increasing of enthanol concentration as a solvent. Total sugar content of the extracts were decreased in the order of dried, tail and fresh ginseng and sucrose content were decreased in the order of fresh, driedcand tail ginsengs and starch content were decreased in the order of tail, dried and fresh ginsengs. The reducing sugar contents of the extracts were 4.9-3.8 %, 8.6-12.8 % and 7.6-9.1% in fresh, dried and tail ginsengs, respectively. Total nitrogen contents of the extracts were 2.3-4.6% in average and decreased in the order of dried, fresh and tail ginsengs.