• Korean Journal of Soil Science and Fertilizer
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• v.17 no.3
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• pp.200-206
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• 1984

This study was conducted to examine the morphological, physical and chemical characteristics of the Bancheon, Gopyeong, Hwadong and Deogpyeong series derived from diluvium in Korea. The results were as follows. 1. The sequence of the Bancheon, Gopyeong, Hwadong and Deogpyeong series consists of the soil catena. Thus, the Bancheon and Gopyeong series are weil drained, the Hwadong and Deogpyeong series moderately well drained due to the influence of topography and irrigation water. 2. The surface soils of the Bancheon and Gopyeong series are yellowish red, dark yellowish brown fine silty texture and the subsoils are yellowish red, red and strong brown fine clayey with moderate to strong angular blocky or subangular blocky structure with clayey cutans on the structural face. The surface soils of the Hwadong and Deogpyeong series are dark grayish brown, grayish brown fine silty texture and the subsoils are strong brown, light olive brown and brownish yellow fine silty or fine clayey with moderate to strong prismatic, angular blocky or subangular blocky structure with clayey cutans on the structural face. The consistences of all the subsoil horizons are extremely compact and hard, whereas sticky and plastic when wet. 3. The lower the topography, the higher the silt/clay ratio, soil reaction, organic matter, available water and phosphate content but the higher the topography, the higher the active iron content. 4. These soils are classified as Hapludalfs by Soil Taxonomy in U.S.D.A. 5. These soils must be applied with much lime, phosphate and compost to improve the soil fertility.

• Food Science of Animal Resources
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• v.23 no.2
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• pp.128-136
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• 2003

This study was peformed to evaluate physico-chemical and textural properties, and shelf-life effect of low-fat functional sausages(LFFS) manufactured with sodium lactate(SL), lac color and various molecular weights of chitosans(low=1.5 kDa, medium=30∼40 kDa and high=200 kDa) during storage at 4$^{\circ}C$ for 8 weeks. LFFS had a pH range of 6.39∼6.50, 76∼78% moisture, <2% fat, 14∼15% protein. The combination of SL and low molecular weight(MW) of chitosan improved water holding capacity(WHC), however those of SL and medium MW of chitosan reduced WHC. Vacuum purge(VP) reduced with increased MW of chitosans during refrigerated storage. The addition of chitosans reduced the lightness and yellowness, but increased the redness values, which was comparable to the sodium nitrite concentration between 75 and 150 ppm. LFFS containing SL and medium MW of chitosan increased most texture profile analysis(TPA) values, as compared to controls with 75 and 150 ppm. The addition of SL in LFFS retarded the microbial growth for Listeria monocytogenes, however no synergistic effect with the addition of chitosans were observed. E coli O157:H7 and Salmonella typhimurium reduced during refrigerated storage, regardless of SL and chitosan treatments. Increased storage time increased values for VP, yellowness and textural properties. These results indicated that the combination of SL and various MW of chitosans affected the functional and textural properties, and inhibited the microbial growth for LM effectively. In addition, 0.5% lac color as a replacer for sodium nitrite improved the color development, resulting in similar hunter color values, which was comparable to the sodium nitrite concentration between 75 and 150 ppm.

• Food Science and Preservation
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• v.20 no.6
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• pp.810-817
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• 2013

This study investigated the properties of rice snack puffed in a microwave oven after drying its dough according to Baekjinju soaking time and additional soybean milk. The optimum conditions for the non-fried rice snack using Baekjinju wetted flour were determined through the design of an experiment using response surface methodology. The independent variables were the Baekjinju soaking time and the additional soybean milk, and the dependent variables were the weight, volume, density, expansibility, Hunter's color value, hardness, and sensory properties. The quadratic model was chosen for the weight, density, expansibility, b value, and hardness. The two-factor interaction model was chosen for the volume, flavor, appearance, and overall preference. The linear model was chosen for the L value, taste, and texture. The weight was increased to longer than 11.26 days with the increase in the rice soaking. The volume, expansibility, L value, and b value increased with the increase in the rice soaking time and in the additional soybean milk ratio. However, the density was decreased was in reverse. The hardness increased most, with the rice soaking time rising from 5.28 to 8.53 days and the soybean milk additional ratio increasing from 5.34 to 20.26%. The sensory properties improved as rice soaking time decreased, and the soybean milk additional ratio was revered. As for the desirability, the optimal formulation of the dough of non-fried rice snack was achieved by mixing 200 g of Baekjinju flour with a 0.69 days rice soaking time and a 26.67% soybean milk of rice ratio according to weight.

• Proceedings of the Materials Research Society of Korea Conference
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• 2003.11a
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• pp.235-235
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• 2003

The development of a buffer layer is an important issue for the second -generation wire, YBCO coated metal wire. The buffer layer demands not only on the prohibition of the reaction between YBCO and metal substrate, but also the proper lattice match and conductivity for high critical current density (Jc) of YBCO superconductor, In order to satisfy these demands, we suggested CaRuO3 as a useful candidate having that the lattice mismatches with Ni (200) and with YBCO are 8.2% and 8.0%, respectively. The CaRuO3 thin films were deposited on Ni substrates using various methods, such as e-beam evaporation and DC and RF magnetron sputtering. These films were investigated using SEM, XRD, pole-figure and AES. In e-beam evaporation, the deposition temperature of CaRuO3 was the most important since both hi-axial texturing and NiO formation between Ni and CaRuO3 depended on it. Also, the oxygen flow rate had i[n effect on the growth of CaRuO3 on Ni substrates. The optimal conditions of crystal growth and film uniformity were 400$^{\circ}C$, 50 ㎃ and 7 ㎸ when oxygen flow rate was 70∼100sccm In RF magnetron sputtering, CaRuO3 was deposited on Ni substrates with various conditions and annealing temperatures. As a result, the conductivity of CaRuO3 thin films was dependent on CaRuO3 layer thickness and fabrication temperature. We suggested the multi-step deposition, such as two-step deposition with different temperature, to prohibit the NiO formation and to control the hi-axial texture.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.2
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• pp.195-200
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• 2009

This study was performed to investigate the quality characteristics and antioxidant activity of garlic yanggaeng added with several calcium sources (calcium carbonate, calcium citrate, calcium lactate, mixed calcium and calcium powder). The pH and lightness of calcium-added garlic yanggaeng decreased compared with control. Lightness of garlic yanggaeng added with calcium lactate, calcium carbonate and calcium powder was similar with that of control. As for texture profile analysis, hardness of garlic yanggaeng added with calcium lactate, calcium carbonate and calcium powder was increased compared to control. The antioxidant activities determined by DPPH and hydroxyl radical scavenging activities of the garlic yanggaeng added with calcium lactate, calcium carbonate and calcium powder were significantly higher than those of control. The pungent and taste of garlic were reduced in garlic yanggaeng added with calcium lactate, calcium carbonate and calcium powder. Consumer test showed that the score of overall acceptance was higher in the garlic yanggaeng added with calcium lactate and calcium carbonate, compared to those of other calcium sources. Based on these results, it was suggested that garlic paste added with calcium carbonate or calcium lactate may be useful materials to improve quality of garlic yanggaeng.

• Korean Journal of Soil Science and Fertilizer
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• v.49 no.4
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• pp.347-354
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• 2016

This study was conducted to investigate the physical and chemical properties of soils in Saemangeum reclaimed lands. The investigated areas were total 5,020 ha which included 220 ha for Agricultural Life site, 2,450 ha for Tourism & Leisure site, 1,130 ha for Industrial & Research site, 820 ha for Bioenergy crop production site, and 400 ha for Rural City site. Soil samples consisting of the upper 20 cm from the surface were collected in every $200m{\times}500m$ of the each site in March and September, 2015. Particle size distribution of soils in the reclaimed land was 83.2% sand, 8.6% silt and 8.2% clay in average. Soil texture was distributed as 40.8% sandy soil, 35.5% loamy sand, and 19.7% sandy loam. Based on the investigation of soil chemical properties conducted in March, 2015, soil pH, electrical conductivity of a saturated soil paste extract (ECe), and exchangeable (Exch.) $K^+$ and $Mg^{2+}$ concentrations were higher than those of the optimum levels for upland soil, whereas soil organic matter content, available (Avail.) phosphate concentration, and Exch. $Ca^{2+}$ concentration were lower than those of the optimum ranges. Depending on the results of the soil chemical properties measured in September, 2015, soil pH, ECe, and Exch. $K^+$ concentration were higher than those of the optimum levels, but soil organic matter, Avail. phosphate, and Exch. $Ca^{2+}$ concentration were lower than the optimum ranges. In addition, distribution of sodic soil ranged between 41.4% and 50.0%, and saline soils were from 16.4 to 31.8%. Soils with pH values above 7.0 increased from 15.3% in March to 35.2% in September. Soils with ECe values over $4.8dS\;m^{-1}$ increased from 45.6% to 50.7%, whereas soils with the values below $2.0dS\;m^{-1}$ decreased from 42.8% to 36.9%.

• Korean Journal of Materials Research
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• v.10 no.1
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• pp.77-82
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• 2000

A surface of polytetrafluoroethylene(PTFE) was modified with changing ion doses by 1 keV $Ar^+$ ion irradiation and Cu films having thickness $5000\;{\AA}$ were deposited on the modified PTFE. The SEM study showed that the surface texture of modified PTFE was in the form of cones whose height increased depending on ion doses. Through XPS spectra, it was found that the intensity of F ls peaks decreased with ion doses by preferential sputtering of F atoms and the C-C and / or C-F chains were formed by the crosslinking in the newly unstable chains. Cu films were deposited uniformly along the filaments formed on the modified PTFE. In x-ray diffraction (XRD) spectra of deposited Cu films on modified PTFE, a preferred orientation along (111) and (200) planes was found and the peak intensity of (111) plane increased as surface roughness of modified PTFE increased. The resistivity of Cu films was changed from $2.7{\mu}{\Omega}cm$ of unmodified PTFE to $4.3{\mu}{\Omega}cm$ of modified PTFE at ion dose of $1{\times}10^{16}/\textrm{cm}^2$ and the abrupt increase of resistivity in the modified PTFE at ion dose of $1{\times}10^{17}/\textrm{cm}^2$ was due to being cut off the film which resulted from the increased surface roughness.

• Korean Journal of Soil Science and Fertilizer
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• v.30 no.2
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• pp.200-207
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• 1997

In order to evaluate the soil microbiological characteristics of paddy fields in Korea, surface soils were sampled from 63 sites in different agroclimatic zones before submersion of the fields. The distribution of microorganisms and the microbial diversity indices were examined. Soil microbial populations were generally higher in southern area than in northern area. The colony forming units(cfus) of fluorescence Pseudomonas sp. showed the greatest regional differences, among the microbes investigated. On the topographical differences, the cfus of aerobic bacteria, fluorescence Pseudomonas sp. and Azotobacter sp. maintained high level in coastal plains; and on the sail textural difference, fungus was the highest in clay soil, but Bacillus sp., Azotobacter sp and denitrifiers were the highest in silty clay loam soil at 0.05 probability level based on the multiple range test. The numbers of ammonium oxidizers and Azotobacter sp. were increased with soil pH. Microbial diversity indices of paddy fields which calculated from the percentages of Bacillus sp. fluorescence Pseudomonas sp. Azotobacter sp. denitrifiers, ammonium oxidizers, nitrite oxidizers, actinomycetes and fungus to these total microbial numbers were between 0.109 and 0.661. On the soil textures, the microbial diversity indices of sandy, sandy loam, silty clay loam, clay loam and clay soil were 0.443, 0.427, 0.414, 0.405 and 0.362 respectively.

• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.60-65
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• 2013

This study investigated the quality changes of French fries when cooked under a lower pressure than the ambient atmosphere. This was derived from the concept of boiling point depression of water under reduced pressure. The pressure during the frying process was controlled at measures of 760 mmHg, 560 mmHg, 360 mmHg, or 160 mmHg. The frying apparatus was manufactured to cook foods up to $200^{\circ}C$ and to have a valve to control the pressure. French fries were cooked at $180^{\circ}C$ for 4 minutes. After each pressure level was achieved, the French fries were dipped into a frying oil bath and cooked for 4 minutes. The quality changes, including moisture content, starch gelatinization, textural and sensory properties of the French fries were measured. The moisture contents were decreased at all 4 pressure levels after frying. Starch gelatinization was not significantly different among the samples. The hardness of French fries cooked at 160 mmHg was the best. In addition, the sensory properties including brown color, taste, and crispiness of French fries cooked at 160 mmHg was the best. The overall preference was higher when the frying pressure was lower.

• Korean journal of food and cookery science
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• v.23 no.2 s.98
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• pp.187-194
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• 2007

The quality characteristics of brand and non-brand Korean beefs, found in retail circulation, were studied via physicochemical and microbiological analysis and sensory tests. The average price of 100 g of brand Korean beef sirloin was 7.6 USD (1USD=950won), while the price of non-brand Korean beef was 3.1 USD. The fat content of the brand beef seemed to be higher, yet the difference was not significant. In both the brand and non-brand beefs, pH levels were approximately 5.27 We found that lightness (Hunter L value) tended to be higher in the brand beef, but again, this difference was not significant. For the cooked beef texture, the brand beef seemed to have lower gumminess, and had significantly less fracturability, than the non-brand beef. Significant differences could not be found with regards to microbiological stability between the two types of beef. In the raw beef sensory test, significant differences were identified for meat color, fat color, fat in muscle, flavor, and general preference. Also, the after cooking sensory test showed that brand beef had better characteristics for color, flavor, juiciness, softness, taste, chewiness, and preference.