• Journal of Mushroom
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• v.15 no.4
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• pp.223-228
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• 2017

This study was conducted to investigate the effects of fermented spent mushroom substrates (F-SMS) of Flammulina velutipes on growth performance, carcass traits, and economic characteristics of Hanwoo steers. A yeast strain (Saccharomyces sp. UJ14) and Bacillus strain (Bacillus sp. UJ03) isolated from fresh spent mushroom substrates of Flammulina velutipes were used as probiotics to prepare F-SMS. Twenty-four Hanwoo steers (14 months old) were allocated to three dietary treatments via a randomized block design and were slaughtered at 30 months of age. These treatment groups included Control (TMR), T1 (TMR containing 10% of F-SMS) group, and T2 (TMR containing 30% of F-SMS). Body weight gain was not influenced by the experimental diets. DM and TDN intakes in the finishing period were significantly (p < 0.05) greater in group T1 than in other groups. CP intake was significantly (p < 0.05) greater in group T2 than in other groups during the whole experimental period. Among carcass traits, rib-eye area and back fat thickness tended to increase with F-SMS supplementation. The appearance rate (%) of a meat yield more than grade A was the highest in group T1. The net profits increased by 1.2% and 13.3% in groups T1 and T2, respectively. In conclusion, if a proper feeding program (including feed safety) can be ensured, spent mushroom substrates of Flammulina velutipes can prove to be a highly profitable feed source for Hanwoo steers.

• Korean Journal of Soil Science and Fertilizer
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• v.45 no.4
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• pp.475-483
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• 2012

Recently, agricultural lands decrease sharply, which was caused by urbanization, land consolidation, road construction, and innovation city construction, etc. In particular, Goyang, Chenan and Wonju city were had severe land use change. Therefore, we analyzed changes of land use, soil properties, and soil information in order to provide the basic soil information and soil management practice in these cities. The results are summarized as follows. The area of crop cultivated land in Korea (2011) was reduced to 17.3ha compared to ones from the previous year (2009). The paddy field decreased by 24.2 ha but, upland field increased by 7.0 ha. The reasons for the reduction of the paddy field were converting paddy field to upland (20.7 ha) > public facilities (3.2) ${\geq}$ building (3.2) > idle land (1.3) > and others (0.9). Other reasons for reduction in the upland field were switching upland to paddy field, (20.7 ha) > land developed (4.5) > and restoration (0.3) respectively. The main reason of converting paddy field to upland was changing from rice to more profitable upland or greenhouse crops. The cropland area (paddy fields, upland, orchard) of Goyang, Cheonan, and Wonju city were reduced to 1,466 ha, 9,708 ha and 6,980 ha respectively. The ratio of cropland area in each city was reduced by 45~25% dramatically compared to upland soil survey project in Korea (1995~1999). These data were compared with MiFAFF statistics data to use for land use cover map of Ministry of environment. But they were differences significantly. Therefore, intensive investigation should be advised throughout the utilization plan. The paddy fields located in small valley in Wonju city were changed into upland or orchard. The drainage classes of soil have been deteriorated because the flows of water were intercepted by road construction and other disturbance to water flows. In particular, paddy fields have been changed to not only upland, orchard, greenhouse cultivation but also to fallow and soil dressing on paddy in Wonju city. The soil suitability classes of paddy field in Wonju innovation city were the 3rd grade for 70.8% of the area and the 4th grade for 29.2%. The soil suitability classes of upland was the 4th grade for 88.7% of the area. Fortunately, good soil suitability classes were not belong to innovation city in Wonju. So, the good farm land should be conserved and revise the related law.

• Journal of Animal Science and Technology
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• v.49 no.1
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• pp.9-14
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• 2007

Data of 369 commercial pigs produced from YorkshrexLancrace (YL F1) sows crossed with either Duroc (D), Berkshire (B) or BerkshirexDuroc(BD F1) as a terminal sire were used for the comparison of carcass garde and real retail cut yield. The crosses were performed between May, 2004 and May, 2006 at three interrlated farms belonging to the Gyeongam pork brand. The average carcass weight, carcass backfat thickness, carcass rate, AB grade ratio, lean meat yield were 84.78±0.33kg, 20.72±0.237mm, 76.25±0.208%, 85.7% and 44.30±0.158%, respectively. The average weights of real retail cut were 10.32±0.062kg belly, 4.17±0.025kg boston butt, 3.88±0.022kg rib, 8.40±0.040kg picnic, 15.15±0.081kg ham, 6.44±0.043kg loin and 0.94±0.006kg tender loin. In comparisons of carcass traits among cross types, carcass weights and backfat thicknesses of YL(♀)×B(♂), YL(♀)×BD(♂) and YL(♀)×D(♂) were 85.73±0.516kg, 82.69±0.788kg and 84.79±0.603kg, respectively and 22.09±0.356mm, 20.33±0.543mm and 19.58±0.415mm, respectively. The YL(♀)×B(♂) cross showed the highest carcass weight and backfat thickness. The ratio of AB grade were 0.83±0.030% in YL(♀)×B(♂), 0.97±0.046% in YL(♀)×BD(♂) and 0.83±0.035% in YL(♀)×D(♂), and the YL(♀)×BD(♂) was higher than other two crosses. Weights of belly were 10.28±0.092kg in YL(♀)×B(♂), 10.59±0.133kg in YL(♀)×BD(♂) and 10.25±0.107kg in YL(♀)×D(♂). Consequently, the YL(♀)×BD(♂) cross showed the highest yield. In conclusion, there was no difference in carcass yield of commercial pigs derived from BD (F1) terminal sires with those from D terminal sires. However, weight of belly and AB grade ratio from BD (F1) terminal sires are higher than two others. Therefore, BD (F1) sire could be utilized as terminal one and contribute better profit for the pig industry.

• The Korean Journal of Quaternary Research
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• v.21 no.1
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• pp.27-36
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• 2007

The severe damage of cultural heritages induced by natural hazards like heavy rain has been dramatically increased since 1990. The number of the repair works of stone heritage of 2005 was six times as many as those of 1986 year. Especially the ratio of the repair works of Gyeongsang Province and Jeolla Province stood 63% of those of all over the country. Since 1990, the typhoons usually struck the southern part of Korea and went northward. The heavy damage of stone heritages in two provinces was caused by them. We made a preliminary survey the stone heritages that exposed to the natural hazards on the basis of repair works of them and a field survey. The analysis results indicate that the natural hazards such as landslide and soil disaster of the stone heritages related to a sloping surface stood 58% of all kind of natural hazards. The reasons are caused by the 59 % of all the stone heritages distributed in a sloping surface resulted in natural hazards like landslide and soil disaster. The bases of stone heritages can be easily eroded by the surface water with high energy induced by heavy rainfall. Most of the stone heritages like Maebul were engraved on a natural rock wall(outcrop). But some of them engraved on rolling stones are very vulnerable in a change of a base condition caused by erosion and ground subsidence and they can be tilted or fell down. The distribution of the stone heritages vulnerable in natural hazard is related to that of the rainfall distribution compounded five typhoons after 1990. Most of them are included in level two on the rainfall distribution map except those of Taean peninsula and some of Gyeonggi Province. They seem to be rather related to the rainfall distribution of the Typhoon Olga.

• Journal of the Korean Wood Science and Technology
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• v.46 no.1
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• pp.48-59
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• 2018

This study was conducted to suggest the effective management and recycling processes of coffee waste, which can be easily obtained from coffee shops and coffee-related products industries. Prior to the fabrication of pellets, the potential of coffee waste as a raw material of pellet was investigated through the examination of its chemical compositions and fuel characteristics. Major gradient included in coffee waste was holocellulose, followed by fat/oil and protein. Coffee waste contained a small quantity of ash (0.7%), such as calcium, sodium, potassium and magnesium. Interestingly, coffee waste was easily dried probably due to its porous structure. Pellets fabricated with coffee waste and larch sawdust showed good fuel characteristics, such as moisture content, ash content, density and durability. The pellets exceed greatly the minimum requirements of $1^{st}$-grade wood pellet standard designated by National Institute of Forest Science (NIFOS). Particularly, the high calorific value of coffee waste showed the potential as a raw material of pellet. However, owing to high nitrogen and sulfur contents, coffee waste is like to be used as a raw material of wood pellet for combined heat and power plants equipped with a reduction system of $NO_x$ and $SO_x$ gases. On the other hand, 91 wt% larch sawdust and 9 wt% coffee waste are required to fabricate the $1^{st}$-grade wood pellets designated by NIFOS. Pellets fabricated with the conditions are estimated to have nitrogen content of 0.298% and sulfur content of 0.03%. Lastly, if amounts of coffee waste and sawdust in the production of wood pellets are adequately adjusted according to its purchasing price, the manufacturing cost of pellet can effectively be reduced. In addition, it is expected tp prepare the effective recycling process of waste and to relieve the environmental burden with the reduction of waste from the commercialization of coffee waste/larch pellets.

• Journal of the Korean earth science society
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• v.29 no.6
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• pp.495-505
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• 2008

The main purposes of this study are to: (1) to develop astronomy observation program based on a standardized coefficient decision program; and (2) to apply the developed program to after-school or club activities. As a first step, we analyzed activities related to astronomy in the authorized textbooks that are currently adopted in high schools. based on the analysis, we developed an astronomy observation program according to the standardized coefficient decision program, and the program was applied to students' astronomical observations as part of the club activities. Specifically, this program used a 102 mm refracting telescope and digital camera. we took into account the observation site's environment of the urban areas in which many school were located and then developed a the computer program for observation activities. The results of this study are as follows. First, the current astronomical education in schools was based off of the textbooks. Specifically, it was mostly about analyzing the materials and making simulated experiments. Second, most schools participated in this study were located in urban areas where students had more difficulty in observation than in rural areas. Third, an exemplary method was investigated in order to make an astronomical observation efficiently in urban areas with the existing devices. In addition, the standardized coefficient decision program was developed to standardize the magnitude of stars according to the observed value. Finally, based on the students' observations, we found that there was no difference between the magnitude of a star in urban sites and in rural sites. The current astronomical education in schools lacks an activity of practical experiments, and many schools have not good observational sites because they are located in urban areas. However, use of this program makes it possible to collect significant data after a series of standardized corrections. In conclusion, this program not only helps schools to create an active astronomy observation activity in fields, but also promotes students to be more interested in astronomical observation through a series of field-based activities.

• Korean Security Journal
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• no.11
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• pp.159-181
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• 2006

This study is concerned on Why The Certified Security certification is needed and How to control the security quality to get better service to the clients. Theses days are required The Certified Certificate in all the industry. And in this point of view, the certified certificate is a kind of confirmation by an authority to the person who has how much special knowledge and practice in a certain field. Moreover, in the functionalism society the certified certificate system would be very positive effect to the related industry and society as official measurement by an authority. The security is freedom from fear and anxiety. Which means the security can not be operated in isolation from citizen's safe-living expectation, and which is also dealing with valuable human being's life. For getting the better purpose the security industry employees should have more organized special training and education. As my understanding the certified certificate exam system is the confirmation by an authority, the certified certificate is only neutral evidence to get the confidence and credit from the clients. In this point of view the core point is How to control The Certified Certificate by a credied authority.

• Food Science of Animal Resources
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• v.33 no.6
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• pp.796-805
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• 2013

This study was conducted to investigate the relationship between quality factors and freshness or palatability of Hanwoo beef according to storage condition. The drip loss, cooking loss, volatile basic nitrogen (VBN), thiobarbituric acid reactive substance (TBARS), total viable counts (TVC) and sensorial characteristics of Hanwoo beef (raw and cooked) were investigated during storage for 36 d at 0 and $10^{\circ}C$. The drip loss, cooking loss, VBN, and TBARS were increased during storage period. The correlation between these factors and freshness was shown to be highly significant at both $10^{\circ}C$ than $0^{\circ}C$. Especially, correlation of between the cooking loss and freshness of Hanwoo beef showed high significance (p<0.01) at higher storage temperature. The correlation coefficient between factors such as VBN, cooking loss, and TVC and palatability were decreased with increased storage temperature. As a statistical analysis result, a multiple regression equation of $Y_1=10.768-0.706X_1$ (Drip loss) with $R^2=0.87$ was obtained for freshness evaluation of Hanwoo beef. Also, multiple regression with drip loss ($X_1$) and TVC ($X_5$) increased the coefficient of determination for sensorial palatability ($Y_2$) to $R^2=0.95$ with a regression equation of $Y_2=9.702-0.438X_1(Drip\;loss)-0.232X_5(TVC)$.

• Journal of Animal Science and Technology
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• v.49 no.6
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• pp.857-870
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• 2007

This study was conducted to investigate the relationship between the socio-demographic factors and the Korean consumers’ palatability evaluation and to collect the sensory information for development of prediction palatability model of Hanwoo beef. Ten cuts〔Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangi (brisket)〕 were separated from 10 Hanwoo bulls beef(～24 months old) and prepared with the same manner for 3 different cooking methods such as boiling, grilling and roasting. The cooked beef samples were served to 650 consumers recruited from Seoul, Joongbu, Honam and Youngnam locations and evaluated tenderness, juiciness, flavor and overall acceptability. The living location, age, gender, occupation, eating habit and cut were significantly related with the sensory properties when bull beef were cooked as boiled cooking(p<0.05). In grill cooking, only occupation, income and cut had the significant effect on the overall acceptability of Hanwoo bull beef(p<0.01). When bull beef were cooked as Korean traditional roast cooking, consumer’s sensory properties were significantly different by the living location, age, occupation, income, eating habit of consumers and cut(p<0.05). Also, results from the principal component analysis showed that palatability scores of Korean consumers were decided with different contribution scores of tenderness, juiciness, flavor and overall acceptability of cut depending on cooking methods. In conclusion, Korean consumers’ palatability for Hanwoo bull beef were related with the socio-demographic factors and the sensory results were different by cut and cooking methods.

• Journal of Animal Science and Technology
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• v.49 no.6
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• pp.871-880
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• 2007

This study was conducted to investigate the relationship between the socio-demographic factors and the Korean consumers’ palatability evaluation and to collect the sensory information for development of prediction palatability model of Hanwoo beef. Ten cuts〔Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangi (brisket)〕 were separated from 10 Hanwoo bulls beef(～24 months old) and prepared with the same manner for 3 different cooking methods such as boiling, grilling and roasting. The cooked beef samples were served to 650 consumers recruited from Seoul, Joongbu, Honam and Youngnam locations and evaluated tenderness, juiciness, flavor and overall acceptability. The living location, age, gender, occupation, eating habit and cut were significantly related with the sensory properties when bull beef were cooked as boiled cooking(p<0.05). In grill cooking, only occupation, income and cut had the significant effect on the overall acceptability of Hanwoo bull beef(p<0.01). When bull beef were cooked as Korean traditional roast cooking, consumer’s sensory properties were significantly different by the living location, age, occupation, income, eating habit of consumers and cut(p<0.05). Also, results from the principal component analysis showed that palatability scores of Korean consumers were decided with different contribution scores of tenderness, juiciness, flavor and overall acceptability of cut depending on cooking methods. In conclusion, Korean consumers’ palatability for Hanwoo bull beef were related with the socio-demographic factors and the sensory results were different by cut and cooking methods.