• Journal of The Korean Society of Grassland and Forage Science
• /
• v.29 no.4
• /
• pp.345-354
• /
• 2009

The barley (Hordeum vulgare L.) is now widely grown as a whole crop silage in Korea, but the quality of that silage does not examined from farms. Therefore, this experiment was conducted to evaluate the forage quality of whole crop barley that was participated in Silage Quality Contest in 2008. These data were classified by region, dry matter (DM) yield, with or not additive, planting and harvest date. Difference on the lactic acid content of barley silage was detected in the region, DM yield, additive and harvest date (p<0.05), however, there were partially significant differences in chemical composition. There were significant differences among moisture content in DM yield, pH in additive, and crude ash content in additive and planting date of barley silage. Crude protein content was significant difference in the region, and ether extract content was in region, DM yield and harvest date, however, non-fiber carbohydrate was significant difference in planting date of barley silage. Neutral detergent fiber, acid detergent fiber and relative feed value were significant difference only in the cultivation region of whole crop barley. According to this experiment, differences in the silage quality were observed among whole crop barley silages. Therefore, nutritive value as well as moisture and pH are important in silage quality evaluation of whole crop barley. Especially, lactic acid is an important factor for the evaluation of whole crop barley silage.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.62 no.3
• /
• pp.172-183
• /
• 2017

Germinated brown rice (GBR) has received considerable attention over the last decade as a means of enhancing the nutritional value and health-promoting functions of rice. The effect of germination on the physicochemical and textural properties of brown rice (BR) was investigated in different rice varieties (Samkwang, Misomi, Chindeul, and Hyeonpum). Cooking properties, such as water absorption, expanded volume, and soluble solids were significantly increased by germination in all rice varieties. Textural properties (hardness, toughness, adhesiveness, and stickiness) of cooked samples were determined using a texture analyzer. Hardness and toughness were decreased by germination, whereas stickiness and adhesiveness increased significantly. These results revealed that germination leads to improvements in the cooking and eating properties of BR. In Rapid Visco Analyzer (RVA), significant reductions were observed for peak viscosity, break down, set back, and final viscosity after germination. Although the amylose content of Misomi was slightly decreased by germination, that of other varieties increased significantly. Germination induced no noticeable change in the average chain length of amylopectin in Misomi, Chindeul and Hyeonpum, but led to a significant increase in Samkwang.

• Economic and Environmental Geology
• /
• v.46 no.6
• /
• pp.485-494
• /
• 2013

$CO_2$ Monitoring, Mitigation and Verification (MMV) is the essential part in the Carbon Capture and Storage (CCS) project in order to assure the storage permanence economically and environmentally. In large-scale CCS projects in the world, the seismic time-lapse survey is a key technology for monitoring the behavior of injected $CO_2$. In this study, we developed a basic process procedure for 3-D seismic baseline data from the Aquistore project, Estevan, Canada. Major target formations of Aquistore CCS project are the Winnipeg and the Deadwood sandstone formations located between 1,800 and 1,900 ms in traveltime. The analysis of trace energy and similarity attributes of seismic data followed by spectral decomposition are carried out for the characterization of $CO_2$ injection zone. High trace energies are concentrated in the northern part of the survey area at 1,800 ms and in the southern part at 1,850 ms in traveltime. The sandstone dominant regions are well recognized with high reflectivity by the trace energy analysis. Similarity attributes show two structural discontinuities trending the NW-SE direction at the target depth. Spectral decomposition of 5, 20 and 40 Hz frequency contents discriminated the successive E-W depositional events at the center of the research area. Additional noise rejection and stratigraphic interpretation on the baseline data followed by applying appropriate imaging technique will be helpful to investigate the differences between baseline data and multi-vintage monitor data.

• Journal of The Korean Society of Grassland and Forage Science
• /
• v.21 no.1
• /
• pp.1-6
• /
• 2001

This experiment was conducted to evaluated the effect of maturity at harvest on the changes in quality of round baled rye silage at forage experimental field of Grassland and Forage Crops Division, National Livestock Research Institute, RDA, Suwon in 1998. The experimental design was a split-plot design with three replications. The main plots were three different harvest stages : boot, heading and flowering stages, and the subplots were days after ensiling : 1, 2, 3, 5, 10, 30, 45, and 60 days. The wilting period of boot, heading and flowering stages were 1, 0.5 and 0.5 days, respectively. The final pH of rye silage was higher in the order of flowering, boot and heading stages. And pH of flowering stage began to change at early fermentation period, but that of boot and heading stages was delayed 1~2 days. Ammonia-N content of boot stage was highest. and that was increased as fermentation progressed. But Ammonia-N of heading stage was decreased to 30 days. then that was increased after 45 days fermentation. Among fermentation periods, inside temperature of deep place was not affected by external temperature. And that of deep place was increased to 3$0^{\circ}C$ at early fermentation. then decreased as fermentation progressed. However surface temperature was affected by external temperature after 10 days. Acetic acid content was not changed with 5 days by harvest stages, but that of boot stage was increased after 10 days. Butyric acid of boot stage was increased after 5 days. but that of heading stage was increased after 10 days. However lactic acid was increased from 1~2% to 6~8%. Lactic acid bacteria (LAB) of heading and flowering stages were highest at 5 days fermentation, and that of boot stage was highest at 10 days fermentation. The results of this study indicate that fermentation of round baled rye silage occur within 5 days. Therefore, any modification should be applied with an 5 days for high quality of round baled rye silage.

• Journal of The Korean Society of Grassland and Forage Science
• /
• v.24 no.2
• /
• pp.115-122
• /
• 2004

This study was conducted to investigate the effect of the seeding and harvesting dates on the growth characteristics, dry matter yield and quality of com for silage in alpine area(altitude 800m a.s.l.) of National Livestock Research Institute from 2001 to 2002. The experiment was arranged in a split plot design with three replications. Main plots consisted of three seeding dates, 10 May, 20 May and 30 May. Sub plots consisted of harvesting dates, 15 September, 25 September and 5 October. Tassel height of com was decreased with seeding dates, 30 May, 10 May and 20 May in order, and harvesting date of 5 October was apt to be high. Ear height of com was decreased with seeding dates, 20 May, 30 May, and 10 May in order, and harvesting date of 15 September was the lowest of all treatments. Ear rate of com was decreased with late seeding dates, and it was the highest with harvesting date of 5 October. Dry matter yield was decreased with late seeding dates(P<0.05), and it was increased with late harvesting regardless of seeding dates(P<0.05). Crude protein content of com stover was increased with late seeding dates, and that of com ear was the highest with seeding date of 20 May. And crude protein contents of com stover and ear were the highest with harvesting date of 15 September. NDF contents of com stover and ear were the highest with seeding date of 10 May and 20 May, respectively, and NDF content of com stover was the highest with seeding date of 10 May and there was no difference among treatments in NDF content of ear. ADF content of com stover was 42.1 to 42.6% regardless of seeding dates, and that of com ear was the highest with seeding date of 30 May. ADF content of com stover and ear was increased with early harvesting date excepting for harvesting date of 20 May. These results indicate that 20 May and 25 September would be the optimum seeding date and harvesting date, respectively, for dry matter yield and nutritive value of silage com in alpine area.

• Horticultural Science & Technology
• /
• v.30 no.4
• /
• pp.345-356
• /
• 2012

We investigated the changes of fruit quality parameters, polysaccharide contents and cell wall components during maturation and ripening of two Korean pear cultivar 'Hanareum' and 'Manpungbae' compared with 'Niitaka' pear (Pyrus pyrifolia Nakai) which showed different physiological maturity based on days after full bloom (DAFB). Flesh firmness decreased continuously with fruit development and maturation, reaching a final level of 29.4, 33.5, and 27.4N at maturity in 'Hanareum' (127 DAFB), 'Manpungbae' (163 DAFB), and 'Niitaka' (170 DAFB), respectively. The level of ethylene production was very low in early season 'Hanareum' pear which showed at most 0.39 ${\mu}L{\cdot}L^{-1}$ at maturity and no ethylene was detected in 'Manpungbae' and 'Niitaka' at maturity. Fructose was the most abundant soluble sugar during fruit maturation in the pears tested and an increase of sucrose was observed during fruit ripening in the Asian pears commonly. Ethanol insoluble solids (EIS) content decreased gradually with different levels among the pear cultivars as fruit ripens consisted of 10.79, 12.72, and 12.75 $mg{\cdot}g^{-1}$ FW. The amount of total soluble polyuronides was higher in early season cultivars 'Hanareum' than those of mid-season cultivar 'Manpungbae' and 'Niitaka'. In 'Niitaka' which harvested most late season, the level of 4% KOH soluble hemicelluloses was lower than 'Hanareum' and 'Manpungbae' and maintained constantly during fruit ripening period. Cellulosic residues were determined high level in 'Niitaka' which showed 612.33 ${\mu}g{\cdot}mg^{-1}$ EIS at maturity when compared with 'Hanareum' (408.0 ${\mu}g{\cdot}mg^{-1}$ EIS) and 'Manpungbae' (538.67 ${\mu}g{\cdot}mg^{-1}$ EIS). The main constituents of cell wall neutral sugars which consisted of arabinose, xylose, galactose, and glucose were decreased gradually with onset of fruit ripening regardless of cultivar. Arabinose which was predominant in 'Hanareum' pear decreased at the last stage of ripening, but the changes of cell wall neutral sugar during ripening were not occurred in 'Niitaka' pear. The change of molecular mass distribution in water soluble pectin observed dominantly at the early stage of fruit development. Depolymerization of 4% KOH-soluble hemicelluloses and degradation of xyloglucan showed in early-season cultivar 'Hanareum' during fruit maturation, and degradation of those fractions were detected only at the early stage fruit development in mid-season cultivar 'Manpungbae' and 'Niitaka'. The molecular mass profile of CDTA soluble pectin, $Na_2CO_3$-SP and 24% KOH soluble hemicelluloses showed no significant change during fruit maturation regardless of cultivar.

• Journal of Life Science
• /
• v.20 no.1
• /
• pp.55-59
• /
• 2010

In this study, the physicochemical and sensory characteristics of chicken press ham not fed with citrus byproduct (T0) and fed with citrus byproduct (T1) were compared. There was not a significant difference in moisture, crude protein, crude fat, crude ash, crude fiber, Hunter's $L^*$ (lightness), $a^*$ (redness), $b^*$ (yellowness), hardness, springiness, cohesiveness, gumminess, chewiness, shear force, water holding capacity and pH between T0 and T1. There was not a significant difference between T0 and T1 in terms of the chicken ham's VBN (volatile basic nitrogen) content for the first three weeks of storage, but after the fourth week of storage, the VBN content was 15.1 and 13.7 mg% for T0 and T1, respectively, which implies that feeding citrus byproduct significantly reduced the VBN content. There was not a significant difference between T0 and T1 in terms of the chicken press ham's TBARS (2-thiobarbituric acid reactive substances) value for the first two weeks of storage. However, the TBARS value was 0.31 and 0.22 mg malonaldehyde/kg for T0 and T1 during the third week of storage, and 0.49 and 0.32 mg malonaldehyde/kg for T0 and T1 during the fourth week of storage. There was not a significant difference between T0 and T1 in terms of the chicken press ham's TPC (total plate counts) for the first three weeks of storage, but after the fourth week of storage, the TPC was 4.96 and 4.72 log CFU/g for T0 and T1, respectively, which implies that T1 showed a significantly lower TPC than T0. T1 showed significantly higher aroma, taste, and palatability of the chicken press ham than T0, but there was a not significant difference in texture and juiciness between T0 and T1.

• Korean Journal of Food Science and Technology
• /
• v.30 no.1
• /
• pp.151-160
• /
• 1998

Tangerine peel is mostly discarded as waste in citrus processing. However, tangerine peel contains besides dietary fibers bioflavonoids such as naringin and hesperidin which act as antimicrobials and blood pressure depressants, respectively. A continuous membrane separation process was optimized for the production of bioflavonoids relative to feed flow rate, transmembrane pressure, temperature, and pH. The tangerine peel was blended with 7.5 times water volume and the extract was prefiltered through a prefiltration system. The prefiltered extract was ultrafiltered in a hollow fiber membrane system. The flux and feed flow rate didn't show any apparent correlation, but we could observe a mass-transfer controlled region of over 8 psi. When temperature increased from $9^{\circ}C\;to\;25^{\circ}C$, the flux increased about $10\;liters/m^2/min\;(LMH)$ but between $25^{\circ}C\;and\;33^{\circ}C$, the flux increased only 2 LMH. At every transmembrane pressure, the flux of pH 4.8 was the most highest and the flux at pH 3.0 was lower than that of pH 6.0, 7.0, or 9.0. Therefore, the optimum operating conditions were 49.3 L/hr. 10 psi, $25^{\circ}C$, and pH 4.8. Under the optimum conditions, the flux gradually decreased and finally reached a steady-state after 1 hr 50 min. The amount of dietary fibers in 1.0 g retentate in each separation step was analyzed and bioflavonoids concentration in each permeate was measured. The contents of total dietary fiber in the 170 mesh retentate and soluble dietary fiber in the prefiltered retentate were the highest. Naringin and hesperidin concentration in the permeate were $0.45{\sim}0.65\;mg/g\;and\;5.15{\sim}6.86\;mg/g$ respectively, being $15{\sim}22$ times and $79{\sim}93$ times higher than those in the tangerine peel. Therefore, it can be said that PM 10 hollow fiber membrane separation system may be a very effective method for the recovery of bioflavonoids from tangerine peel.

• Journal of Korean Society of Forest Science
• /
• v.102 no.1
• /
• pp.38-58
• /
• 2013

The existence of endemism in many parts of the world is an important factor for conservationists. Conservation can only be carried out under national legislation, and national endemics, which have very limited ranges, fully depend on the effort and success of conservation. A total of 523 vascular plant taxa were listed in the latest national checklist by Ministry of Environment in 2005, while the 'Creation and Furtherance of Arboretums Act' including a national endemic list (appendix 4-1) was established by Korea Forest Service and was legislated as a law in late 2011. This legislation by Korea Forest Service on endemism of Korean vascular plants have required much attention because of discrepancies of nomenclature, taxonomic bias and inflation. Examining data for both lists proposed by Ministry of Environment and Korea Forest Service, of the total of 360 legislated taxa, around 286 taxa are shared with the list of Ministry of Environment, of which about 80% have been found as common taxa. Around 67(18.7%) are typographic errors, and 14 taxa (3.9%) are recorded as illegitimate and invalidly published names. Through this analysis 12 taxa (3.4%) were found in China as well as in Korea and these are thought to be non Korean endemic taxa. Taken together, the legislated list displayed 1/4 (24.9%) errors out of the total list. Only 59 taxa (16.5%) are identified as national endemic species. The remainder are either unresolved candidates (73 taxa, 20.4%) or synonyms (196 taxa, 54.7%) status. It must be noted, that the concept of endemism very much depends on the knowledge of the species concept, taxonomic bias and geographical range of a species. Also, the most major nomenclatural problem tend to be more stable if the information on database about Korea Plant Name, which is managed by Korea National Arboretum are well updated year to year. These exaggerated numbers underscore the urgency for regional conservation planning and implementing effective strategies to preserve these real endemic taxa into the future.

• Culinary science and hospitality research
• /
• v.22 no.5
• /
• pp.1-12
• /
• 2016

This study was carried out for the improvement of nutrition and quality of streamed bread. For this purpose, brown rice liquid starter and brown rice sourdough were made and steamed bread was made with different amounts of starter addition followed by a measurement of its physicochemical and sensory characteristics. The pH of dough and titratable acidity tended to decrease significantly according to brown rice sourdough. In addition, the titratable acidity of the control group had significant different by samples. As for the volume of dough, there was no significant difference between the control sample and each sample, but after 15 minutes of fermentation, the volume increased the most in the control sample, with sample D having the least volume. As for volume and specific volume of steamed bread, sample B had the largest at 3.34 and each sample had significant differences based on fermentation time. As for diameter, sample B was the largest at 88.11 and sample D was the smallest at 79.04, with significant differences among samples. As for height of steamed bread, the control group was the highest at 42.91 and sample D was the lowest at41.87, with significant differences among samples. As for the cross-section structure of steamed bread, the porous of sample B, which had the largest volume and specific volume, was the largest with uniform texture and even distribution. L value tended to be higher in the added sampleroups than in the control sample. a value increased as brown rice sourdough increased, and b value was lower when volume and specific volume of the steamed bread increased, which showed a similar trend with that a L value. As for hardness, viscosity, and chewing capacity, sample D was the highest and sample B was the lowest, with significant differences among samples. As a result of measurement of overall preference, sample B had the highest preference with the highest preference in flavor, taste, appearance and texture, and D had the lowest preference with the lowest preference in taste, appearance and texture, with significant differences among samples.