• Journal of the Korean earth science society
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• v.36 no.7
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• pp.649-660
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• 2015

This study aimed at the correlation analysis of geomagnetic variations related to earthquakes which occurred in and around the Korean Peninsula from 2012 to 2014. The wavelet-based semblance technique was used to confirm the geomagnetic variations related to earthquakes. As a result, a pattern of consistent geomagnetic variations in total magnetic has been found from the earthquakes occurred within 100 km radius around the observation site. A similar correlation between earthquake location and Z-field geomagnetic data was also confirmed by the wavelet-based semblance analysis. We mainly used the high quality geomagnetic measurements from the Cheongyang Observatory and additionally used the data from the Bohyunsan Observatory in order to validate the correlation between earthquake and Z-field geomagnetic data.

• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.115-118
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• 2010

The physicochemical properties such as blue value, iodine affinity, degree of polymerization (DP), $\alpha$-amylase digestibility, particle size, RVA pasting, and gel hardness of 4 different millet starches (foxtail, waxy foxtail, proso, and waxy proso) were investigated. The iodine affinity value of the four samples were 4.22, 0.49, 1.07, and 0.21%, and the DP values were 1830, 3880, 4660, and 4130, respectively. The levels of $\alpha$-amylase digestibility of the raw starches were 20.1, 30.7, 18.2 and 35.6%, respectively. The mean size of the proso millet starch was the smallest, $8.25\;{\mu}m$, and the size distribution of the particles was the narrowest among all the samples. Foxtail starch showed the largest peak viscosity and setback viscosity in RVA pasting.

• Journal of the Korean Recycled Construction Resources Institute
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• v.10 no.1
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• pp.40-47
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• 2022

In this study, the direction of the steel fibers mixed in the normal mortar and the steel slag mortar was arranged in the circumferential direction by using an electromagnetic field, and a double punch test was performed to evaluate the effect of magnetic filed exposure on tensile strength and on fracture energy. As a result of the experiment, it was confirmed that it is possible to arrange the steel fibers in the circumferential direction. Tensile strength and displacement at failure were also increased according to the arrangement of steel fibers due to exposure to electromagnetic fields. On the other hand, the fracture energy hardly increased. It is considered that there was a limit in resisting crack growth because the area where the arrangement of steel fibers could be adjusted under the electromagnetic field was not deep to center of specimen and the end shape of the steel fibers were straight not hooked. Additional research is needed to address these issues.

• Journal of Platform Technology
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• v.11 no.3
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• pp.68-75
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• 2023

This paper discusses methods for increasing the germination rate of barley seeds using low direct and alternating current power below 110V. The experimental apparatus used here is a parallel plate, with the bottom surface of the plate designed to be wider than the top surface to increase the size of the electrostatic field. As a result, three different magnitudes of electrostatic fields were created on the plates: the first ranging from 400V/cm to 600V/cm, the second from 600V/cm to 900V/cm, and the third from 2200V/cm to 2400V/cm. The finite difference method was applied to analyze the electrostatic field inside the parallel plate. The plant seeds used in the experiments were barley seeds produced domestically. The average germination rate of barley seeds using the presented electrostatic field in this paper was 57%, while it was 65% when using a microwave of 2.45GHz, compared to a control group with a result of 31%. An important difference between using the electrostatic field and the 2.45GHz microwave is the dry method and wet method. When applying these two methods to practical seed germination, it is necessary to consider the advantages and disadvantages of each experimental approach and choose the appropriate method accordingly.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.218-225
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• 2017

This study was carried out to compare the cooked and antioxidant characteristics with of cooked mixed grain rice with an addition rate (0, 5, 10, 15 and 20%) of proso millet and various cooking methods. Mixed grain rice with added proso millet was cooked by general and high pressure cooking methods with and without fermented alcohol. All pasting characteristics, except for breakdown viscosity, decreased with increasing the amounts of proso millet. Water binding capacity and swelling power significantly decreased when increasing the amounts of proso millet, however the water solubility index significantly increased. The palatability characteristics of rice with added proso millet showed similar results to rice without proso millet. Total polyphenol contents of rice with 20% proso millet and fermented alcohol added, cooked by general and high pressure cooking methods, were $184.33{\pm}2.69$ and $179.80{\pm}5.22{\mu}g\;GAE/g$, respectively. Total flavonoid contents increased as amounts of proso millet increased. DPPH radical scavenging activities with and without proso millet added were 4.20~7.50 and 2.97~5.19 mg TE/100 g, respectively. ABTS radical scavenging activities with and without proso millet added were 14.36~27.92 and 14.07~15.83 mg TE/100 g, respectively. In this study, cooked and antioxidant characteristics of cooked mixed grain rice with added proso millet were expected to be used as basic data for manufactured processed products.

• Journal of Life Science
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• v.18 no.4
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• pp.474-481
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• 2008

This research was performed to determine the proximate compositions, mineral contents, alginic acid, antioxidative activities and amino acids of sea tangles collected from Gijang and Wando area. Crude protein and ash contents were higher in Gijang sea tangle, whereas carbohydrate and moisture were higher in Wando in general. Mineral contents of Gijang sea tangle were higher than Wando. Especially, Na and K was the most abundant in both Gijang and Wando sea tangles. Alginic acid content was almost similar in both sea tangles. The major free amino acids were glutamic acid, aspartic acid, alanine, proline and hydroxyproline in both Gijang and Wando sea tangles. Antioxidative activity of methanol extract of sea tangle was measured by using DPPH radical scavenging and SOD-like activity. DPPH radical scavenging and SOD-like activity were about 17% ($40\;{\mu}g/ml$) and 7% ($5\;{\mu}g/ml$) higher, respectively, in Wando sea tangle. When stimulate the macrophages RAW264.7 cells with lipopolysaccharide (LPS), inhibition of NO synthesis of the methanol extract was 11% higher in Wando sea tangle comparing with Gijang samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.405-411
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• 2004

This study was designed to standardize the recipes and to analyze the nutrients of native local foods of Gyeongsangnamdo region, such as 'euneo-bab', 'aeji-jjim' and 'gijang-eomuk.' The test recipes for each food were prepared according to the information obtained from personal interviews and then supplied to sensory evaluation. All the characteristics of each food were evaluated as 'moderate'. The results of the nutrients analysis of the native local foods using CAN Program 2.0 were as follows: protein and iron were high in 'euneobab', iron and folic acid were high in 'aeji-jjim', and zinc, vitamin A, B$_{6}$, and folic acid were high in 'gijang-eomuk', while all three native local foods were low in calories. In case of amino acid composition, all three native local foods were high in glutamic acid, aspartic acid and arginine content. 'Gij ang-eomuk' was higher in fatty acid contents than the other foods, especially, high in linolenic acid and linoleic acid.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.62 no.4
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• pp.361-366
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• 2017

This study was conducted to evaluate effects of seeding rate and depth during broadcast sowing on growth and yield of foxtail millet and proso millet over 2 years. The rate of sowing seeds was adjusted to 5, 7, 10 and 20 kg per ha on foxtail millet, and 5, 10, 15 and 30 kg per ha for proso millet. Sowing depth was 0.5, 1, 3, 5, 7, and 10 cm used tractor rotary attachment for shallow-tilling. The rate of seedlings standing when foxtail millet and proso millet were sowed to a depth of 0.5~5 cm was 72.0~78.0% and 73.0~80.5%, respectively. Plant height and weight at the three-leaf stage after emergence was highest for the treatment with 3 cm rotary depth. As the rate of broadcast seed sowing increased, plant length, diameter, seed length, and seeds on the panicle decreased. The grain yield of foxtail millet was highest with broadcast seed sowing of 10 kg per ha (3652, $3977kg\;ha^{-1}$) and proso millet was highest at broadcast seed sowing of 15 kg per ha (2226, $2052kg\;ha^{-1}$) in 2012 and 2013, respectively. Therefore, the optimum rate of sowed seeds under broadcast cultivation was $10kg\;ha^{-1}$ for foxtail millet and $15kg\;per\;ha^{-1}$ for proso millet. Optimum sowing depth for foxtail and proso millet under broadcast cultivation was 3 cm, using a rotary tractor attachment for shallow-tilling.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.55 no.2
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• pp.119-125
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• 2010

This study was carried out to compare the physicochemical characteristics of Korean traditional wine fermented from proso millet and nuruk at different mixing rate. The alcohol contents of the fermented wine ranged from 12.36 to 13.21%. Two kinds of nuruk, SH and BS nuruks were used. The brix degrees of proso millet wine fermented by SH and BS nuruks were 21.6 and 22.4 $^{\circ}Bx$, respectively. The pH, total acidity, and turbidity the wines fermented by SH and BS nuruks were 3.74 and 3.40, 1.40 and 1.51%, and 0.441 and 0.149, respectively. With increasing the addition amount of proso millet, brix degree, pH, turbidity L-value decreased, and total acidity and avalue increased. Total color difference (${\Delta}Eab$) parameter of the wine fermented by SH nuruk were 4.33, 6.63 and 26.13, and by BS nuruk were 4.08, 5.29 and 10.59 in 30, 70 and 100% addition rates of proso millet. With increasing the addition amount of proso millet, glucose content decreased. The organic acids such as lactic acid and acetic acid were predominantly detected in the fermented wine. Finally, based on sensory evaluations, the wine fermented by SH nuruk showed the best overall quality at 30% addition rate of proso millet.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.6
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• pp.921-929
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• 2004

Dietary intake of whole grains, vegetable and fruit is known to reduce the degenerative chronic diseases, such as cancer and cardiovascular diseases. Antioxidative and antimutagenic effects of the ethanol extract of Korean Millet, Buckwheat, Sorghum and Job's tears were examined by inhibition against iron-induced linoleate per-oxidation, DPPH (1,l-diphenyl-2-picrylhydrazyl) radical generation and MDA-BSA (malondialdehyde-bovine serum albumin) conjugation, and Ames test using Salmonella. Buckwheat showed the strongest antioxidative effect in three different systems among these four grains, but it showed the lowest antimutagenic effect. Sorghum was the second to Buckwheat in iron-induced linoleate peroxidation inhibition activity and DPPH radical scavenging activity, and showed very good direct-antimutagenic effect in 2-Nitrofluorene treated Salmonella Typhimurium TA98 and indirect-antimutagenic effect in 2-Anthramine treated Salmonella Typhimurium TA98 and TA100 with hepatic S9 mixture. Millet showed the strongest antimutagenic effect in Salmonella Typhimurium TA98 and TA 100 with or without S9. Buckwheat contained the highest total flavonoids and polyphenols, 1.14 mg/g and 3.71 mg/g, respectively. Total flavonoid content in these four grains was negatively correlated with $IC_{50}$/ for DPPH radical scavenging antioxidative effect significantly (r=-0.9924, p=0.0076), but not with antimutagenic effect.