• Korean Journal of Poultry Science
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• v.44 no.2
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• pp.135-141
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• 2017

This study was carried out to investigate physical properties of chicken emulsion sausage containing various amount of buckwheat powder. The fat content and apparent viscosity were observed gradually raised with level of buckwheat powder. The buckwheat powder contents influenced to improvement of emulsion stability. Increasing of buckwheat powder contents induced statistically decreasing of cooking loss and increasing of moisture contents of cooked sausage. However, hardness of cooked sausage was increased with level of buckwheat powder, it was due to gelatinization between protein and starch. In this study, it was suggested that addition of buckwheat powder contained higher dietary fiber changed physical properties of meat products.

• Proceedings of the Korea Water Resources Association Conference
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• 2018.05a
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• pp.225-225
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• 2018

우리나라의 밭의 용수공급시설을 갖춘 면적은 140천ha로 전국 밭면적의 18.5% 수준('15.7월 행정조사)에 그쳐 논에 비해 열악한 수준이다. 밭작물은 작물의 생육시기와 기수, 농업환경에 민감하고 토양수분 부족 및 가뭄에 직접적인 영향을 받는다. 가뭄이 지속되면 토양수분 결핍이 발생하고 식생 수분 스트레스가 증가하여 밭작물의 생산성에 많은 영향을 미치고 있다. 따라서 가뭄시 밭작물의 생산성 저하, 농작물 수급 불안 등 직접적 영향 및 손실을 줄일 수 있는 방안 대책이 시급하다. 밭관개 용수 지역은 대부분 지하수를 개발 이용하고 있는 실정이고, 논에서의 이모작 지역은 부분적으로 지하수를 이용하고 있으나 대부분 강우에 의존하고 있는 상태이다. 시설하우스 지역도 대부분 지하수를 이용하고 있으며 부분적으로 용수로에서 취수하여 사용하고 있다. 밭농업용수확보는 거의 대부분 지하수를 이용하고 있으며 개인관정 이용시 가뭄에 용수부족으로 인한 집단화가 필요하다. 가뭄 상습 밭 지역의 안정적 밭용수 공급을 위해 기존 논농업 위주의 수리시설물을 활용하여 농업용수를 절약하고 아울러 기존의 개별 용수공급 방식 대비 집단화된 관개방법을 통한 농업용수 절약 방안을 연구하고자 한다.

• Journal of the Korea Organic Resources Recycling Association
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• v.15 no.3
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• pp.71-79
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• 2007

The effects of synthetic bulking agent (SBA) on the composting reaction were investigated with a lab-scale composting reactor. The positive effects of SBA addition were observed in composting reactions where relatively tough composting conditions like high water content and no addition of seed compost were provided. Such effects were assumed to be caused by the enhanced free air space in compost mixture. It was additional benefits of using SBA, a bulking agent, that the amount of saw dust, another bulking agent, could be reduced to 50% compared to composting without SBA. Although SBA would be used as a bulking agent, two options are thought to be very important to ensure composting reaction well. One is that optimal water content should be maintained around 60%. The other is that saw dust is inevitable bulking agent to prevent food waste from lumping, so combination use of two ones are necessary.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1823-1829
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• 2012

Rice noodles are popular worldwide; however, no standard procedure is available for screening the potential for rice flour to make good quality noodles. This study reports two standard laboratory-scale procedures for preparing flat (sheet type) and extruded noodles. Eight rice cultivars were examined and the cooking loss and tensile strength of cooked noodles were determined. It was relatively easy to control the amount of water added to extruded noodles, whereas flat noodles were very sensitive to the amount of water used. Sheet formation was determined based on the amount of moisture content during preparation, and the Chenmaai cultivar was found to be most appropriate for both noodles making procedures and cooking and textural properties. Finally, good noodle making cultivar such as Chenmaai was less likely to be affected by the milling method.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.25 no.3
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• pp.9-14
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• 1980

This experiment was carried out to examine the effect of water stress at anthesis on the grain maturation and to interpret the immediate and resulting growth response in barley. The dry weight of root, stem, internode, flag leaf and grain under water stress was remarkably more reduced than that under no-water stress, respectively. Water stressed plants had heavier grain dry weight during 7.14 days after water stress than that under no-water stress, but this early response was reversed significantly in the later period. The relative turgidity of organs except grain under water stress was severely lowered than that under no-water stress. The net photosynthsis by rewatering after water stress had been kept at the lower level than that under no-water stress ti1l the late maturation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.4
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• pp.283-289
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• 1988

Lysine is known as a limiting amino acid in barley and easily inactivated by the browning reaction during processing or storage. The barley powders ground to 120 mesh in particle size were controlled at water activity of 0.44, 0.52, 0.65 and 0.75 by using saturated salt solutions and then stored at 35, 45 $55^{\circ}C$. Another portion of the sample of which the water activities were controlled as same above was stored at 35, 45, and $55^{\circ}C$ alternately with 7days interval. The reaction of available lysine loss in barley powders was found to be first order. The activation energies calculated from Arrhenius plot ranged $6.02{\sim}10.32Kcal/mole$, and $Q_10$ values were between 1.34 and 1.65. These kinetic parameters were used to predict the available lysine loss of barley powders under the fluctuating temperature storage The predicted shelf-life at various water activities tested was a little higher than the actual values.

• Proceedings of the Korea Water Resources Association Conference
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• 2022.05a
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• pp.37-37
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• 2022

유효우량 산정을 위하여 국내에서 주로 사용되는 모형은 NRCS-CN(Natural Resources Conservation Service - curve number) 모형으로, 유역의 유출 능력을 나타내는 유출곡선지수(runoff curve number, CN)와 같은 NRCS-CN 모형의 매개변수들은 관측 강우-유출자료 또는 토양도, 토지피복지도 등을 이용하여 유역마다 결정된 값이 사용되고 있다. 그러나 유역의 CN값은 유역의 토양 상태와 같은 환경적 조건에 따라 달라질 수 있으며, 이를 반영하기 위하여 선행토양함수조건(antecedent moisture condition, AMC)을 이용하여 CN값을 조정하는 방법이 사용되고 있으나, AMC 조건에 따른 CN 값의 갑작스런 변화는 유출량의 극단적인 변화를 가져올 수 있다. NRCS-CN 모형과 더불어 강우 손실량 산정에 많이 사용되는 모형으로 Green-Ampt 모형이 있다. Green-Ampt 모형은 유역에서 발생하는 침투현상의 물리적 과정을 고려하는 모형이라는 장점이 있으나, 모형에 활용되는 다양한 물리적인 매개변수들을 산정하기 위해서는 유역에 대한 많은 조사가 선행되어야 한다. 또한 이렇게 산정된 매개변수들은 유역 내 토양이나 식생 조건 등에 따른 여러 불확실성을 내포하고 있어 실무적용에 어려움이 있다. 따라서 본 연구에서는, 현재 사용되고 있는 강우손실 모형들의 매개변수를 추정하기 위한 방법을 제시하고자 하였다. 본 연구에서 제시하는 방법은 인공지능(AI) 기술 중 하나인 딥러닝(deep-learning) 기법을 기반으로 하고 있으며, 딥러닝 모형으로는 장단기 메모리(Long Short-Term Memory, LSTM) 모형이 활용되었다. 딥러닝 모형의 입력 데이터는 유역에서의 강우특성이나 토양수분, 증발산, 식생 특성들을 나타내는 인자이며, 모의 결과는 유역에서 발생한 총 유출량으로 강우손실 모형들의 매개변수 값들은 이들을 활용하여 도출될 수 있다. 산정된 매개변수 값들을 강우손실 모형에 적용하여 실제 유역들에서의 유효우량 산정에 활용해보았으며, 동역학파 기반의 강우-유출 모형을 사용하여 유출을 예측해보았다. 예측된 유출수문곡선을 관측 자료와 비교 시 NSE=0.5 이상으로 산정되어 유출이 적절히 예측되었음을 확인했다.

• Journal of Nutrition and Health
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• v.50 no.2
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• pp.133-141
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• 2017

Purpose: The objective of this study was to examine the association of temperature-fluctuation with freshness quality in various foods. Methods: We investigated the effects of storage conditions on antioxidant activities of cherries and romaine lettuce during storage at $0.7{\pm}0.6^{\circ}C$, $1.2{\pm}1.4^{\circ}C$, and $1.6{\pm}2.8^{\circ}C$. Cherries and romaine lettuce were stored for a period of 9 days and 7 days, respectively. We also analyzed the effects of storage conditions on fresh quality of beef and salmon during storage at $-0.3{\pm}0.8^{\circ}C$, $-0.6{\pm}2.3^{\circ}C$, and $-1.5{\pm}4.4^{\circ}C$. Both of them were stored for a period of 14 days. Results: The amount of water loss was highest in beef, and the microbial count was also the highest at $-1.5{\pm}4.4^{\circ}C$. In the case of salmon, there was no difference in water loss according to storage, and TBA value was significantly increased at $-1.5{\pm}4.4^{\circ}C$. Moisture retention was the highest at $0.7{\pm}0.6^{\circ}C$ in both romaine lettuce and cherry samples. The contents of polyphenol and flavonoid were significantly higher in cherries, and content of polyphenols in romaine lettuce was significantly higher at $0.7{\pm}0.6^{\circ}C$ (p < 0.05). DPPH activity decreased in the order of $0.7{\pm}0.6^{\circ}C$ > $1.2{\pm}1.4^{\circ}C$ > $1.6{\pm}2.8^{\circ}C$ over 7 days. Conclusion: The results indicate that temperature-fluctuation may affect qualities of foods stored in a refrigerator.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.32 no.1 s.55
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• pp.17-22
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• 2006

Phosphatidyiserine (PS) is a phospholipid which plays the structural role in membranes and serves as a cofactor of signaling enzymes for diverse cellular functions. In this study, we observed that topical treatment with PS significantly decreased trans-epidermal water loss (TEWL) induced by tape-stripping in hairless mice. Also, ceramides in epidermis were increased in PS-treated group compared to vehicle-treated one in vivo. the amounts of non-hydroxyl ceramide (NHCER) (1.4 fold) and glucosylceramide (glucosylCER) (1.6 fold), in the skin of hairless mice, were increased by topical treament with PS. Also, we demonstrated that PS stimulated keratinocyte differentiation. We observed that PS treatment morphologically altered normal human keratinocyte (NHK) from the proliferating phase to the differentiating one, suggesting that PS stimulated epidermal differentiation in NHK. We also showed that the expressions of the specific markers for epidermal differentiation, involucrin (INV) (3.5 fold up) and transglutaminase 1 (TG'ase 1) (3 fold up), were significantly increased by PS treatment, compared to untreated control in vitro. In addition, topical treatment with PS resulted in a progressive increase in INV and loricrin protein levels in vivo. In conclusion, we provide the first evidence for the physiological activities of PS in skin, and we suggest that PS strengthen the epidermal permeability harrier by stimulation of keratinocyte differentiation.

• Food Science and Preservation
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• v.10 no.4
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• pp.435-440
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• 2003

Such fruits as nut persimmons, mandarin oranges and apples stored in the far-infrared radiated chamber at 5$^{\circ}C$ under 90% of relative humidity had been maintained in the fresh state for longer times than the control stored only in the cold chamber. Fruits stored in the far-infrared radiated chamber showed lower values in weight loss rate, microbial colony count and decay ratio and higher ascorbic acid content than the control stored only in the told room through the storage period. We confirmed that fruits stored in the far-infrared radiated chamber under low temperature and high humidity showed least changes in quality properties through the storage period and the far-infrared radiated facilities could be a good storage system.