• Korean Journal of Environment and Ecology
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• v.34 no.5
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• pp.358-371
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• 2020

As climate change is expected to lead to a severe reduction of biodiversity, studies to investigate the reasons for habitat loss, growth decline, and death of Korean fir (Abies koreana Wilson), endangered alpine/subalpine species in Korea, have been conducted for years but found no clear answer yet. This study reviewed previous studies on Korean fir published in the journals in the past 40 years, 1980 through 2020, into 10-year units, examined the study trend by period, region, and subject with a focus on ecological studies, and analyzed the study results. The ecological studies were categorized into evolutionary ecology, physiological ecology, population ecology, and landscape ecology. Based on the results, we suggested the required research fields in the future. We found a total of 73 papers published in the past 40 years and 48 (65.8%) of them published in the past 10 years. In terms of region, Mt. Halla accounted for the most as 41 papers were on it. In terms of ecological subjects, the physiological ecology accounted for the most with 38, and the evolutionary ecology accounted for the least with 10. The review of the study results showed that many studies identified water stress caused by the water resource imbalance due to temperature increase and spring precipitation reduction following climate change as the main reason for the decline and habitat loss of Korean fir. However, recent studies suggested other factors, such as soil environment, disturbing organisms, and climatic events. The cause of the decline and death of the Korean fir not yet being clearly identified is that most of the studies dealt with the basic content, were carried out intermittently, and were concentrated in some regions. Therefore, we need long-term studies with advanced technology in each study subject at a local scale to find the cause of Korean fir decline and present sustainable management and conservation. Moreover, it is necessary to extend our study subjects to ecosystem ecology and systems ecology to integrate the results from various study subjects for a comprehensive understanding of the reason for Korean fir declines. The results of comprehensive studies could provide clearer answers for Korean fir's declines and the alternatives of conservation management and practices.

• Korean Journal of Poultry Science
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• v.42 no.1
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• pp.9-13
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• 2015

This study was conducted to investigate the effect of heating temperature and time on the quality of baked egg. Eggs were baked at various temperatures (80, 90, 100, 105 and $110^{\circ}C$) for different times (5, 6, 7 and 8 h) using a commercial heater. Our results revealed that heating loss in the $110^{\circ}C$ treatment was significantly (p<0.05) higher than those of other remaining treatments. The pH value of egg white in the 5 h treatment was significantly (p<0.05) higher compared to those of other treatments. While, no significant differences in pH values of egg yolks occurred among the treatments. Regarding the texture, hardness and cohesiveness values were not significantly different among the treatments. Regarding color, the $110^{\circ}C$ treatment samples had lower lightness value whereas had higher redness and yellowness values compared to the $105^{\circ}C$ treatments (p<0.05). Moisture content of baked eggs showed an decreased tendency as increasing the heating temperature and time. These results suggested that the proper conditions were 8 hours for total baking time including more than 5 h at $105^{\circ}C$ or 2 h at $110^{\circ}C$.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.5
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• pp.1447-1456
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• 2015

Olive flounder (Paralichthys olivaceus) including red seabream (Pagrus major) and jacopever (Sebastes schlegeli) were known to be suitable characteristics for preparing a processed food because of white meat fish containing low fat in muscle. In this study, the physicochemical properties of olive flounder (46-50 cm of length, 950-1,050 g of weight), red seabream (30-33 cm of length, 1,250-1,350 g of weight) and jacopever (20-23 cm of length, 550-650 g of weight) were studied to obtain a basic data for the development of a new processed food. Head, scale, bone and viscera of each samples were removed, and then grinding with homogenizer before experiment. Moisture content of red seabream is lower than that of olive flounder and jacopever, therefore, crude protein and crude lipid are higher content. Red seabream showed higher redness, yellowess and color difference value than those of olive flounder and jacopever except lightness. The major total amino acid in olive flounder, seabream and jacopever were glutamic acid, lysine and aspartic acid in order. Especially, the highest content of free amino acid was lysine for olive flounder and jacopever and alanine for red seabream. The highest content of mineral in olive flounder, seabream and jacopever was potassium (K) and then phosphorous (P) and sodium (Na) in order. The highest amount of fatty acid in olive flounder, red seabream and jacopever was polyenoic acid in which especially contained 6.8, 7.1 and 6.7% for EPA, and 15.2, 15.2 and 17.1% for DHA, respectively. From the result of sensory evaluation, there was no significant difference in color and odor, but not in taste and texture.

• Journal of the Korean Wood Science and Technology
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• v.36 no.6
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• pp.147-158
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• 2008

In this study, fermentation characteristics of waste agricultural and forest biomass for production of heat energy were focused to be used in agricultural farm households. The purpose of this study was focused on seeking practical utilization of agricultural and forest biomass wastes in agricultural farm households in the form of thermal energy by means of simple fermentation process. Fermentation process was performed in terms of different raw-materials and their mixture with different ratios. Urea, lime, and bioaids were added as fermenting aids. Moisture contents of fermenting substrates were adjusted to 55~65%. In order to optimize the fermentation process various factors, such as raw-materials, moisture contents, amount of fermenting aids, and practical measurement of hot-water temperature during fermentation were carefully investigated. The optimum condition of fermenting process were obtained from hardwood only and hardwood: softwood (50 : 50) beds. In case of hardwood only the highest temperature was recorded between 60 to $90^{\circ}C$ the lowest temperature was determined to more or less $40^{\circ}C$ and the average temperature was ranged to $50{\sim}60^{\circ}C$ and this temperature ranges were maintained up to 20~30 days. The optimum amount of additives were estimated to ca. 15 kg of urea, 20 kg of bioaids, and 10 kg of lime for 1 ton of substrate. To reach the highest temperature the optimum moisture content of fermenting substrate was proved to 55% among three moisture content treatments of 45%, 55% and 65%. The temperature of hot-water tank installed in fermenting bed of hardwood : grass (50 : 50) showed very different patterns according to measuring positions. In general, temperatures in the mid- and upper-parts of substrate piling were relative higher than lower and surface parts during 45-day fermentation process. The maximum temperature of fermenting stage was determined to $65^{\circ}C$, minimum temperature, more or less $40^{\circ}C$, and average temperature was $60^{\circ}C$. The water temperature of tank exit was ranged to $33{\sim}48^{\circ}C$ during whole measuring periods. It could be concluded that fermentation process of waste agricultural and forest biomass produces a considerable amounts of heat, averaging about $50{\sim}60^{\circ}C$ for maximum 3 months by using the heat exchanger (HX-helical type).

• KOREAN JOURNAL OF CROP SCIENCE
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• v.18
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• pp.28-53
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• 1975

Experiments on the physiological root activity and its related characteristics of rice varieties were carried out in order to obtain some basic informations for the application of the results obtained to a rice breeding program. A significant positive correlation was found not only among the various characteristics related to conducting and ventilating systems which connects top and root of rice plant, but also between these characteristics and root activity. On the other hand, a significant difference in physiological root activity was recognized among different varieties and also between different groups of recognized 7 rice varieties differing in the their origin. It was also found that varieties with higher root activity (root activity indices) after ear formation stage tended to have more number of lower green leaves and consequently resulted in higher grain yield. Therefore, it may be possible to diagnose indirectly the root activity by examining the number of green leaves of the rice plant at later growth stage when breeders make selections of parent material for crossing or of hybrid lines in pedigree nurseries.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.1
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• pp.73-78
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• 1994

This experiment was carried out to investigate the major characteristics associated with the flavor rate and their changes according to days after silking of super sweet corn(Cocktail 86) for vegetable and waxy corn(Chalok 1). Ear elongation finished around 22∼24 days after silking. In kernel development, elongation was much more prominant in super sweet corn than that in waxy corn but thickness was vice versa. Pericarp thickness and kernel hardness of super sweet corn were slightly increased but those of waxy corn were increased rapidly as the ears matured. Moisture and sucrose content of super sweet corn remained high but the waxy corn was not. The reducing sugars(glucose, fructose) were relatively high at the early maturity stage but they were decreased as the ears matured and negatively correlated with sucrose and flavor rate. Soluble solids (Brix %) were positively correlated with sucrose and total sugar(sucrose+ glucose+fructose) content in waxy corn but not in super sweet corn and was considered as inappropriate criate criterion to envaluate the sugar content and flavor rate. Pericarp thickness and sucrose content were positively correlated with the flavor rate in both hybrids but total sugar content, and kernel hardness were positively correlated with flavor rate in super sweet corn and waxy corn respectively.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.4
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• pp.410-415
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• 1997

To investigate the flowering and pod setting characteristics of peanut, Dae-kwangtangkong and Shinnamkwangtangkong were planted on April 20 and May 10 in 1994 at National Honam Agricultural Experiment Station. Number of days from planting to the maximum flowering in Daekwangtangkong were shorter than those of Shinnamkwangtangkong by 6 days in April 20 planting and by 13 days in May 10 planting. Flowering durations of Daekwangtangkong and Shinnamkwangtangkong in April 10 planting were 73 and 71 days, respectively, while those of both varieties were 64 days in May 10 planting. The rates of matured pods on cotyledonary, primary or secondary, and third branches were 58∼78, 6∼15 and 0∼2％, respectively. The rates of effective flowers in Daekwantangkong and Shinnamkwangtangkong were 10％ and 8％, respectively, in April 20 planting. The rates of matured pods were 100％ in Daekwangtangkong and 97％ in Shinnamkwangtangkong when pods were set within 15 days after the initial flowering, while the rate was decreased markedly when pods were set later than 35 days after the initial flowering.

• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.427-436
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• 2001

The effects of storage form (paddy and milled rice) and storage period (1, 2, and 3 years) of rice at low temperature $(4^{\circ}C)$ on physicochemical properties of milled and cooked rice and sensory characteristics of cooked rice were investigated. The proximate compositions except moisture content of rice decreased as the storage period increased. Water binding capacity, solubility and swelling power of rice flour decreased with the extended storage period. In the amylogram, the initial pasting temperature, paste viscosity and breakdown of paddy rice flour slurry decreased after 2 years of storage. Moisture content of cooked rice increased while the amount of water evaporated during cooking decreased. These trends were obvious with the longer storage period. Lightness and yellowness of cooked rice were greatly changed after 3 years of storage, regardless of storage form. Texture profile analysis of cooked rice by Texture Analyzer revealed that hardness, fracturability, gumminess were gradually increased while adhesiveness decreased as the storage period of rice increased. A trained panel found that color intensity, intactness of grains, rancid flavor, rice bran flavor, wet cardboard flavor, hardness and chewiness of cooked rice increased with the longer storage period. However, glossiness, transparency, plumpness, puffed corn flavor, dairy flavor, boiled egg white flavor, sweet taste, adhesiveness to lips, smoothness and inner moisture decreased with the extended storage period up to 3 years. Instrumental hardness was highly correlated with sensory hardness.

• Korean Journal of Poultry Science
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• v.37 no.3
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• pp.255-263
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• 2010

Inclusion body hepatitis-hydropericardium syndrome (IBH-HPS) is an acute viral disease usually found in broilers aged from 3 to 5 weeks and causes up to 75% mortality. Among the 12 serotypes of fowl adenovirus group 1, serotype-4 (FAdV-4) was identified as a primary agent of IBH-HPS and was usually isolated in IBH-HPS cases in Korea since 2007. To prevent these IBH-HPS outbreaks in Korea, we developed the FAdV-4 inactivated vaccine using Korean isolate (ADL070244) and evaluated the efficacy of this vaccine. For the efficacy test, 2-week-old specific-pathogen-free (SPF) chickens intramuscularly inoculated with 1 or 2 dose of inactivated vaccine were used and challenged with FAdV-4 through either intramuscular or oral route at 2 weeks after vaccination. The vaccine induced good seroconversion which was confirmed by agar gel precipitation (AGP) test. In addition, the vaccine could decrease the FAdV-4 detection rate and histological lesion severity such as lymphocyte infiltration and necrosis in the liver comparing with those of non-vaccination group. Based on the current results, the developed FAdV-4 inactivated vaccine in this study was effective in the terms of reduction of virus detection rate and histological lesions severity. However, it was difficult to confirm the efficacy of the vaccine clearly because of no mortality and clinical signs in the non-vaccinated group after challenge. Therefore, we need further study to develop a standard challenged model system which could clearly evaluate the efficacy of the vaccines for FAdV-4.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.2
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• pp.149-157
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• 1988

This study was carried out to prepare the flavoring substance using sardine for instant soup, and to examine the taste compounds and storage stability of the product. In preparation of product, raw sardine are gutted, boiled for 10 minutes and smoked 3 times to $9{\sim}10%$ moisture content at $80^{\circ}C$ for 8 hours. The smoked-dried sardine meat were followed to be 50 mesh of particle size. The powdered-dried sardine were mixed 4.0% sugar, 20.0% table salt, 3.0% monosodium glutamate, 0.2% black pepper, 0.2% garlic powder and 0.2% onion powder, Finally the powdered instant soup product were vacuum packed in a laminated film(PET/A1 foil/CPP) bag, and then stored at room temperature for 120 days. The effect of smoking on enhancing flavor and on preventing lipid oxidation of product during storage were observed. From the chemical analysis and omission test, the principal taste compounds of product were IMP, 478.2mg/l00g; free amino acids such as glutamic acid, histidine, arginine, phenylalaine 3292.5mg/l00g; non-volatile organic acids such as lactic acid, ${\alpha}-ketoglutaric$ acid, 712.2mg/l00g; total creatinine 409.0mg/100g, and small amount of betaine, TMAO. Fatty acid composition of product were mainly consisted of polyenoic acids such as 20:5, 22:6, followed by saturated acids, monoenoic acid. The major fatty acid were 16:0, 16:1, 18:1, 20:5 and 22:6. From the results of sensory evaluation and chemical experiments during storage, the vacuum packed product were good condition for preserving the quality during storage for 120 days. We may conclude that the quality of present product was not inferior to that of seasoning powder of anchovy on the market, and it can be commercialized as a flavoring substance in preparing soup and broth.