• The Journal of the Petrological Society of Korea
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• v.4 no.1
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• pp.61-87
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• 1995

On the basis of lithology, the Precambrian Hongjesa Granitic Gneiss can be locally zoned into granoblastic granitic gneiss, porphyroblastic granitic gneiss, migmatitic gneiss from its center to the marginal part. There are no distinct differences in mineral assemblages by lithologic zoning, but it partly shows the change of mineral assemblage in the adjacent with migmatitic gneiss, thus mineral assemblage can be subdivided into Zone I and Zone II. In terms of mineral compositions, the characteristics of Zone I are coexisting K-feldspar+muscovite+sillimanite. The characteristics of Zone II are (1) breakdown of muscovite, (2) coexisting garnetScordierite, (3) coexisting garnet+cordierite + orthoamphibole. The Buncheon Granitic Gneiss is mainly composed of augen gneiss. In the adjacent area with Honjesa Granitic Gneisses, Buncheon Granitic Gneiss has the mineral assemblage of sillimanite+biotite+K-feldspar+(kyanite). Kyanite occurs as relict grains in the Buncheon and Hongjesa Granitic Gneissess. Kyanite shows anhedral to subhedral form and coexists with sillimanite in only one of these samples. Garnet from a migmatitic gneiss (Zone 11) has relatively high $X_{Fe}$ value in core and rim. Garnet from a porphyroblastic granitic gneiss(Zone I) has relatively homogemeous core but compositionally-zoned rim. Biotites show various colour from greenish-brown, brown to reddish brown at maximum adsorption. Also, the Ti, and Mg content in biotites increases from Zone I to Zone II. The plagioclases shows the chemical composition of $Ab_{84}An_{16}$ -$Ab_{70}An_{30}$ (oligoclase) in Zone I and $Ab_{70}An_{30}$ -$Ab_{50}An_{50}$(andesine) in Zone 11. These variations indicate that the gneisses in the study area experienced a upperamphibolite facies. The presence of kyanite as relict grains indicates that the metamorphic rocks in this area exprienced a high-temperature/medium-pressure type metamorphism, followed by high-temperaturellow-pressure metamorphism. Metamorphic P-T conditions for each gneiss estimated from various geothermobarometers and phase equilibria are 698-$729^{\circ}C$/6.3-11.3 kbar in augen gneiss, 621-$667^{\circ}C$/1.0-5.4 kbar in migmatitic gneiss, and 602-$624^{\circ}C$/1.9-3.4 kbar in porphyroblastic granitic gneiss. These data suggest that the study area was subjected to a clockwise P-T path with isothermal decompression (dP/dT=about 60 bar/$^{\circ}C$).

• KOREAN JOURNAL OF CROP SCIENCE
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• v.55 no.3
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• pp.220-225
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• 2010

Soybean sprouts produced at optimal temperature are placed or displayed for several days in market shelf of relatively cool temperature (ca. $13^{\circ}C$). During this period a number of changes occur including changes in color, smell, taste, nutritional quality, etc. In order to investigate the changes of these factors, soybean sprouts packed in plastic film bag (OPP+PE) were stored at the two different temperature ($3^{\circ}C$ and $13^{\circ}C$). Morphological characters, physicochemical changes and enzymes activity related to visible quality (color) of soybean sprouts were examined. The numbers of fine roots were greater and hypocotyls were longer in soybean sprouts stored at $13^{\circ}C$, although there was no significant difference in diameter, fresh weight and dry weight of hypocotyls between the two storage temperatures. Browning of hypocotyl, as an indicator of a typical deterioration in sprout quality, was highly dependent on the activity of polyphenol oxidase (PPO). Considering the low level of soluble protein in hypocotyls, the relatively higher activity of PPO suggested a critical role of PPO in stored soybean sprouts. PPO activity of sprouts stored at $13^{\circ}C$ was 2-fold higher than that of sprouts stored at $3^{\circ}C$ after 4 days. In sprouts stored at $13^{\circ}C$, the PPO activity was increased from day 0 until 6 days and since then, it was not detected. Crude protein content was increased to 30.9~35.4% based on dry weight with extended storage period. The change in crude protein was greater in sprouts stored at high temperature ($13^{\circ}C$). Total free amino acid content was increased in both temperatures. However, the changing rate of free amino acid was greater in sprouts stored at $13^{\circ}C$.

• Journal of Bio-Environment Control
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• v.29 no.2
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• pp.153-160
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• 2020

This study was conducted out to investigate the effect of harvest time of the day, precooling or not, and temperature of precooling and storage on the marketability in strawberries 'Maehyang' for export in May. Strawberry colored with 60±5% of the skin was harvested at 07:00 am or 15:00 pm, respectively. After harvesting, some strawberries were precooled to 0, 2, 4℃ for 3 hours in the cold store, respectively, and the others were kept at room temperature. And then, strawberries were stored at low temperature in the cold store set at 4, 8 or 10℃ storage temperatures. The weight loss rate, firmness, soluble solids content, color, incidence of gray mold of strawberries were measured at two days intervals during storage for 14 days. Both 07:00 am and 15:00 pm harvest, fruits as the storage periods lapses increased weight loss rate compared to the weight at harvest time of the day, and the difference in the weight loss rate of fruits depending on the treatment was greater at 15:00 pm harvest than at 07:00 am. Firmness tended to increase again after 8th day at 07:00 am or 15:00 pm harvest, respectively. In the afternoon harvest, 10℃ storage without precooling showed the lowest fruit firmness on the 2nd day after storage. The soluble solids content at 07:00 am or 15:00 pm harvest tended to be maintained at high value with precooled and stored at low temperature as storage days elapse. The color values were significantly higher at 'L' indicating brightness and lower at 'a', indicating redness at low storage temperature regardless of harvesting time of the day and whether it was precooling or not. The incidence of gray mold was higher at 15:00 pm harvest than at 07:00 am harvest, and it was significantly higher in the treatments stored at 10℃ after precooling similarly. In this study, strawberry 'Maehyang' for export harvested at 07:00 am and stored at 4℃ after precooling at 0℃ maintained the best shelf life, therefore, it is judged that desirable to harvest in the morning with low temperature and to precool and store at low temperature.

• Investigative Magnetic Resonance Imaging
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• v.13 no.1
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• pp.40-46
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• 2009

Purpose : The purpose of this study was to investigate the quantitative evaluation of the corticospinal tract (CST) at the multiple levels by using functional MRI (fMRI) co-registered to diffusion tensor tractography (DTT). Materials and Methods : Ten normal subjects without any history of neurological disorder participated in this study. fMRI was performed at 1.5 T MR scanner using hand grasp-release movement paradigm. DTT was performed by using DtiStudio on the basis of fiber assignment continuous tracking algorithm (FACT). The seed region of interest (ROI) was drawn in the area of maximum fMRI activation during the motor task of hand grasp-release movement on a 2-D fractional anisotropy (FA) color map, and the target ROI was drawn in the cortiocospinal portion of anterior lower pons. We have drawn five ROIs for the measurement of FA and apparent diffusion coefficient (ADC) along the corona radiata (CR) down to the medulla. Results : The contralateral primary sensorimotor cortex (SM1) was mainly found to be activated in all subjects. DTT showed that tracts originated from SM1 and ran to the medulla along the known pathway of the CST. In all subjects, FA values of the CST were higher at the level of the midbrain and posterior limb of internal capsule (PLIC) than the level of others. Conclusion : Our study showed that co-registered fMRI and DTT has elucidated the state of CST on 3-D and analyzed the quantitative values of FA and ADC at the multiple levels. We conclude that co-registered fMRI and DTT may be applied as a useful tool for clarifying and investigating the state of CST in the patients with brain injury.

• Tuberculosis and Respiratory Diseases
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• v.52 no.1
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• pp.46-53
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• 2002

Background: Pulmonary aspergilloma is relatively common in korea. It arises from the colonization and proliferation of Aspergillus in preexisting lung parenchymal cavities, in particular tuberculosis. The most common symptom in this disorder is hemoptysis, which mayor may not be massive and life threatening. A routine chest radiography and computed tomography (CT) are the most important diagnostic procedures. A surgical resection of the aspergilloma has recently been recommended, because of the relatively low incidence of postoperative complications than in the past. A more concentrated sample of patients with aspergilloma, who either underwent a thoracotomy or tested positive for aspergillus antibodies, were reviewed. Method : The medical records of twenty-two patients with aspergilloma, who had a proven thoracotomy (9 cases), or who tested positive for the diagnostic procedure and/or aspergillus antibodies (13 cases) from January 1995 to December 2000, were reviewed retrospectively. Results : The most common underlying lung disease was a current or old healed tuberculosis, and 3 patients had cultures of mycobacterium other than tuberculosis (MOTT). The mean time until the aspergilloma was detected 5.91 years in the healed tuberculosis cases. The others cases involved a lung abscess, bronchiectasis and without lung disease. The extrapulmonary disease was alcoholism and diabetes. Hemoptysis was most common in 72.7%. A computed tomography (CT) is useful for diagnosis. The right upper lobe, especially the posterior segment, is the most common location. Bronchial artery embolization is ineffective for a long term follow-up. A lobectomy is most common in a thoracotomy, and intra-operative and post-operative complications are rare. During follow-up, the mortality rate, not from the aspergilloma but from respiratory failure, was 13.6%. Conclusion : Aspergilloma is a common cavitary lung disease, It mainly arises from tuberculosis, either current or healed, but extra-pulmonary disease including alcoholism or diabetes are other possible risk factors. Their most common problem in aspergilloma is hemoptysis. Surgery has a low risk of post-operative complications and is recommended in relatively preserved lung function or healthy patients. Medical maneuvers including embolization, and the local insertion of certain materials needs to be studied more closely.

• Food Science and Preservation
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• v.20 no.2
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• pp.141-150
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• 2013

For the investigation of the quality loss of mulberry during distribution, the deterioration rate, microorganism growth, and sensory quality of mulberry kept at 20, 10 and $0^{\circ}C$, respectively, were investigated. Based on the results, the optimum temperature for extending the freshness of mulberry was examined in the temperature range of -1.5 to $1.5^{\circ}C$. The level of mold in the mulberry kept at 20 and $10^{\circ}C$, respectively, was much higher than that kept at $0^{\circ}C$. The quality of the mulberry deteriorated seriously after two days at $20^{\circ}C$, after six days at $10^{\circ}C$, and after 12 days at $0^{\circ}C$. The marketability of mulberry as determined via sensory evaluation was much more prolonged by decreasing the keeping temperature from 20 to $0^{\circ}C$. To extend the freshness of mulberry using these results, the optimum temperature was evaluated at the range of -1.5 to $1.5^{\circ}C$ for 25 days. During storage, the changes in the color and pH of the berry were not significantly different by storage temperature, but the microbial levels and deterioration rate increased in the order of 1.5, 0, and $-1.5^{\circ}C$. In particular, the firmness of the mulberry decreased rapidly at $1.5^{\circ}C$, showing a significant difference from the others. The titratable acidity and sugar contents decreased gradually at all the applied temperatures. The anthocyanin content decreased sharply at $1.5^{\circ}C$ but gently changed at $-1.5^{\circ}C$. Through the sensory results of this study, it was adjudged that the marketability of mulberry could be maintained about 0.7 times at $1.5^{\circ}C$ and 1.3 times at $-1.5^{\circ}C$ compared with the marketability at $0^{\circ}C$, respectively.

• Korean Journal of Environmental Agriculture
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• v.21 no.1
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• pp.50-56
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• 2002

This experiment was carried out to obtain some information about overwintering, physiological and ecological characteristics of apple snails. Another purpose of this experiment was to characterize an appetite for rice plants by apple snails and to elucidate their choice of fresh green ones (vegetables, some other crops, weeds in rice fields). The freshwater snails were found with higher population at sites abundant organic compounds such as plant debris and at regions with high temperature. They also prefer calcium-rich water. This is a naturally occurring process. Apple snails were exceptionally veil-adapted to the south regions of Korea, especially Janghang, Jangseong and Haenam, even if the temperature of winter season is cold below 0$^{\circ}C$. Apple snails were not very selective in their food choice and eat almost everything available in their environment. A snail have something called a radula in its mouth for grinding up its food. A apple snail also chews on fruits and young succulent plant barks. In case of reproduction. apple snails deposit about 157$\sim$784 (average of 321 eggs) milky white to pale orange colored eggs above the waterline. In approximately every 22.4 seconds a new egg appears. The total time needed to deposit a egg mass varies from 58 minutes$\sim$4 hours 13 minutes. Apple snails reproduct actively from May to June and from September to October. An appetite of apple snails for rice plants was the different depending on their size and glowing stage for rice plants. Apple snails had a great appetite of rice plants as well as dropwort, tomato, cabbage, radish, aquatic plants etc. They preferred to eat young rice plants and drastically quit eating rice plants of over 40 cm in height. Thus considering the food preference of apple snail for various plants including rice, they were thought to be a potentially strong predator in fields, especially, at regions with warmer winter.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.19 no.1
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• pp.17-27
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• 2013

The effects of chlorine dioxide gas ($ClO_2$) treatments between high-concentration-short-time and low-concentration-long-time on maintaining the quality of cherry tomatoes (Lycopersicon esculentum Mill. cv 'unicorn') were investigated. Tomatoes were treated with 5 ppm for 10 min and 10 ppm for 3 min as high-concentration-short-time $ClO_2$ gas treatment conditions and 1 ppm for once a day interval in terms of low-concentration-long-time $ClO_2$ gas treatment condition, respectively. After $ClO_2$ gas treatments, tomatoes were storage at 5 and $23^{\circ}C$ for 7 days. Weight loss, changes in tomato color, firmness, soluble solids content, pH, growth of total microorganism, and decay rate were evaluated. On day 7, tomatoes treated with chlorine dioxide gas showed low values of respiratory rate, total microbial growth, and decay rate compared to those of tomato without chlorine dioxide gas treatment. Additionally, tomatoes treated the chlorine dioxide were kept the values of firmness and soluble solids content during storage. However, chlorine dioxide gas treatment on tomatoes had no direct effect on weight loss, pH, and color. Results showed that both $ClO_2$ concentration and treatment time played the important roles for keeping the quality of tomatoes during storage. Tomatoes with chlorine dioxide gas treatment of low-concentration-long-time had more effective values of firmness, the total microbial growth, and decay rate than those with two chlorine dioxide gas treatments of high-concentration-short-time. Results suggest the potential use of chlorine dioxide gas treatment of low-concentration-long-time as an highly effective method for keeping the freshness of cherry tomato.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.670-678
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• 2014

The purpose of this study was to find the optimal swelling method and condition for seacucumber to improve its taste and texture to accomodate the rapid increase of consumption. Another purpose was to try to determine an easy way to soak dried sea-cucumber under different conditions, and identify the influence of swelling time on the texture of sea-cucumber, in order to reduce preparation time and provide basic data for easy handling. After boiling or steaming for six different periods including 5, 15, 30 and 60 minutes the texture of the sea-cucumbers were compared, For the additive test, the sea-cucumbers were boiling for 30 minutes period with 4 different additives and the textures were compared, Since the texture is an important characteristic of sea-cucumber, there are many variables that affect this property including the, drying and preservation methods. This study provides basic understanding of the influence of the heating method, time and temperature on the swelling of sea-cucumber for handy use at processing sites.

• Korean Journal of Breeding Science
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• v.42 no.6
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• pp.668-673
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• 2010

A new black seed coat soybean cultivar, 'Heugseong' was developed at the National Institute of Crop Science (NICS) in 2008. The goal to breed the black seed coat soybean is to develop the cultivar with large seed size, high yield, lodging tolerance, and resistance to disease such as soybean mosaic virus (SMV), and bacterial pustule. 'Heugseong' was selected from the cross between 'Gnome85', showing yellow seed coat, lodging tolerance, and high yield, and 'Cheongja', showing green cotyledon, and black seed coat. The preliminary, advanced and regional yield trials for this cultivar were carried out from 2004 to 2008. It has determinate growth habit, purple flower, brown pubescence, brown pod color, black seed coat, yellow cotyledon, elongated seed shape, oval leaf shape and large seed size (29.2 grams per 100 seeds). It was 4 days later in maturity than the check cultivar 'Ilpumgeomjeongkong'. 'Heugseong' was better than the check cultivar in the seed quality of isoflavone contents(1,913 ${\mu}g/g$). It has good adaptability for cooking with rice in ratio of water absorption and seed hardness, for physics of black tofu, and for fermented black soybean paste. The average yield of 'Heugseong' was 2.37 ton per hectare in the regional yield trials carried out in six locations of Korea from 2006 to 2008.