• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.35 no.4
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• pp.126-133
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• 2017

This study analyzed hydrological changes of stormwater runoff of Seolleung Jeongneung zone according to the application of LID system based on landscape Architectural technology. The results are as follows. First, when flooding occurred in Gwanghwamun in July 27, 2011, the maximum instantaneous rainfall amount was 183 mm/hr recorded at 10:00 on 27th for 10 minutes, and it was confirmed that rainfall intensity more than three times as high as the maximum rainfall of 57.5 mm/hr. Second, it is possible to control peak flow rate in the case of 1,500mm of soil thickness, so that it is possible to improve the vulnerability of flood damage in Seolleung and Jeongneung zone when applying the LID system. Third, in the berm height scenario, peak flow rate control was not controled in all depth level models, but the first stormwater runoff was delayed by 4 hours and 10 minutes compared to the soil thickness scenario. It was interpreted as a relatively important indicator the soil thickness for the initial stromwater runoff reduction and the berm height for the peak runoff. Through this, the systematic adaptation of landscape-friendly ecological factors within the cultural property protection zone could theoretically confirm the effects of flood disaster prevention.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.365-372
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• 2005

This study was carried out to investigate the Physiochemical Properties of loin and rump in the native horse meat from Jeju. In the analysis of chemical composition of loin and rump, the result showed $72.2\%\;and\;73.8\%$ in moisture content $20.1\%\;and\;21.2\%$ in crude protein, $2.42\%\;and\;3.08\%$ in crude Int and $0.13\%\;and\;0.14\%$ in crude ash respectively. Glutamic acid was 3,275mg/100g and 3,577mg/100g in loin and rump each and it had highest result in amino acid analysis. K content was 388.0mg/100g which showed highest result in mineral analysis and next contents were P>Na>Mg>Ca. Oleic acid had highest result in fatty acid composition which were $62.64\%\;and\;63.77\%$ in loin and rump respectively. Cholesterol content of loin and rump were 43.25 and 43.57 mg/100g but showed no significant differences to the part. pH of loin and rump were 5.60 and 5.75 which had no significant differences. Loin had Higher result than that of rump with no significant differences in WHC and springiness of texture analysis. Redness of rump was higher than that of loin. In the sensory evaluation, there were significant differences in the color and odor. Loin had higher result than that of rump in the overall palatability but showed no significant differences. With the result of this experiment native horse meat from Jeju could be understood as good meat resources.