• Journal of the Korean Association of Geographic Information Studies
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• v.10 no.1
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• pp.92-101
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• 2007

Urban freight system includes not just intra-urban freight movement but also inter-urban movement as well. Hence, to make Busan a hub of North-east asia freight movement it is necessary to develop a comprehensive plan for infrastructure expansion as well as improvement of freight system based on the present facility situation. This study identifies the status of freight facilities in Busan by establishing the freight related infrastructure Database(DB) utilizing Geographic Information System(GIS), and to enable planners and decision-makers to utilize the DB to develop a future plan. The DB includes port facilities, major and minor arterial roads, railroad lines and facilities, depots, center city business areas, and urban infrastructures which are related to the freight movements. The analyses show that major transportation facilities in Busan consist of roads, railroads, coastal transportation, and international transportation, and it was found that intermodal facilities are inadequate for freight system in Busan. The results of this study will be useful for freight experts and planners to develop a comprehensive freight system plan.

• Korean Journal of Soil Science and Fertilizer
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• v.30 no.2
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• pp.178-183
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• 1997

The effect of different relative humidity(RH) of atmosphere on the uptake of calcium by tomato plant was investigated through an experiment in the protected cultivation system. The RH regime was imposed by humidifiying by humidifier in one plot, and by mulching the ridge to cut down the evaporation of water to lower the RH, in another plot. During the course of plant growth, RH in the humidified plot, at noon, was about 70%, while in non-humidufied plot, RH was about 50%. The humidification also resulted in the lowering of temperature significantly(by about, $3.1^{\circ}C$). This higher RH of atmosphere under humidifying treatment, resulted in the increase in the water efflux rate of root significantly(greater by 0.24g/g dry root/h than that under mulching treatment). Relatively severe occurrence of blossom end rot(23%) was observed in the humidifying treatment, while no such symptom occurred in mulching plot. The efflux rates of Ca, K and Mg were found to be higher in the humidifying plot. It was also observed that the concentrations of Ca, Mg and K in the xylem solution was 2-4 times higher than that of gydroponic solution. This suggested that the occurrence of blossom end rot, under high RH of atmosphere, would not be due to the decrease in the uptake of Ca per se, by tomato plant, but due to anomalies in the distribution of it within the plant.

• Food Science of Animal Resources
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• v.31 no.6
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• pp.907-913
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• 2011

Low-fat and full-fat Mozzarella cheeses were manufactured using ultraflterated-concentrated cow milk with a bacterial cell count of 100, 000 CFU/mL to study the properties of browning, oiling-off, stretchability, and meltability of the cheeses during 3 mon of refrigerated storage. The properties of browning, oiling-off, and stretchability of UF-Mozzarella cheese were affected by fat content, addition of starter and rennet (add 50, 65, and 80% compared with the control, respectively), and baking temperature (280, 300, and $320^{\circ}C$) (p<0.05). The browning and oiling-off scores increased with an increase in baking temperature and lengthen of storage time, but some undesirable results also occurred. The stretchability score improved with an increase in baking temperature, but the gradient decreased with the length of storage time (p<0.05). The meltability score was affected by fat content, concentration factor, and storage period (p<0.05). The result of this study demonstrated the applicability of UF-milk in making Mozzarella cheese with high quality and good palatability.

• Food Science of Animal Resources
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• v.33 no.6
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• pp.787-795
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• 2013

This study was carried out to investigate the characteristics of goat and cow milk yogurts containing high-exopolysaccharide fermented by Streptoccous thermophilus LFG isolated from kefir. The pH of cow milk yogurt was higher than that of goat milk yogurt. The contents of lactic acid was greater in goat milk yogurt (743.9-1043.8 mg/100 g) than in cow milk yogurt (441.6-709.9 mg/100 g). The numbers of survival lactic acid bacteria were the greatest in goat milk yogurt fermented by Str. thermophilus LFG. Viscosity was greater in cow and goat milk yogurts cultured by Str. thermophilus LFG than in yogurts by Str. thermophilus TH3. Syneresis of yogurt fermented by Str. thermophilus LFG was 9.6-16.1% and 28.2-31.8% in yogurt fermented by Str. thermophilus TH3 after 10 d storage at $4^{\circ}C$. Flavor compounds identified from goat milk were acetone, ethylbutanoate, ethyl-3-methylbutyrate, ethyl-2-butenoate and ethylhexanoate, and those from cow milk were ethylbutanoate, acetone, 2-heptanone and acetoin. Flavor compounds detected from goat milk and cow milk yogurts were acetic acid, butanoic acid, butanol, diethylcarbinol, acetone, diacetyl, decane, 2-methyl-3-pentanone, hexanal, 2-heptanone, acetoin, benzaldehyde, dimethyldisulfide, and dimethyltrisulfide. In sensory evaluation, overall preference and texture values were higher in goat milk yogurt fermented by Str. thermophilus LFG than in cow milk yogurts and the yogurt fermented by mixed culture resulted in the highest score.

• Journal of the Korean Applied Science and Technology
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• v.35 no.2
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• pp.357-366
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• 2018

In this study, if the set temperature of the refrigerator differs from the set temperature of the refrigerator, the temperature distribution of food in the refrigerator is estimated by measuring the temperature in the refrigerator and in the refrigerator room. In addition, based on the set temperature of the refrigerator and the freezer, the temperature range of the heat is large and the time required to recover to the set temperature is to be determined. And the optimal setting temperature for home refrigerators is to be shown by measuring the amount of power consumed to recover to the set temperature. As a result, the conditions in which the temperature in the freezer realized $-18^{\circ}C$ were only appropriate in case 3, Case 6, Case 8, and Case 9 when the set temperature in the refrigerator was lower than that in the freezer. Under these conditions, the minimum temperature in the refrigerator was $-1.1^{\circ}C$, Case 6 was $-1.5^{\circ}C$, Case 8 was $-1.1^{\circ}C$ and Case 9 was $-0.8^{\circ}C$, respectively. Also, the total power consumption during the 10 hours operation time of each case was greater than the setting temperature of the freezer and the refrigerator except case 4, since case 4 started operation around 13:30 in the morning.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.803-809
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• 2012

This study was carried out to evaluate the effects of whey ferment containing L. acidophilus KCCM 32820 and P. freudenreichii KCCM 31227 on the quality characteristics of white pan bread. Instrumental analysis such as alveograph, gelatinization temperature, texture analysis, retrogradation rate was determined. In an alveograph test, $P_{max}$ value in the treatment was higher than that in the control, but extensibility of dough in the control showed to be higher than in the treatment, so test dough showed more strength than the control. In terms of DSC analysis for gelatinization, temperature there were no significant differences of $T_p$ and ${\Delta}H$ between the control and the treatment. In hardness analysis by rheometer, dough containing whey ferment revealed lower values than the control. From the analysis of the organic acid contents, propionic acid was not detected in the control, however 1.13 mg/g of propionic acid was detected in the treatment. In the retrogradation analysis by DSC, the test delayed slightly compared to the control.

• Food Science of Animal Resources
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• v.29 no.2
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• pp.143-150
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• 2009

This study was carried out to investigate the properties of crude exopolysaccaride (CEPS) produced by Streptococcus thermophilus LFG in goat milk. The yields of CEPS from yogurt cultured with Str. thermophilus LFG were greater at higher temperatures $(40-45^{\circ}C)$ than at lower temperatures $(30-35^{\circ}C)$. Goat milk yogurt had lower viscosity values than cow milk yogurt. However, the CEPS yield was higher in goat milk yogurt than in cow milk yogurt. The yields of CEPS from yogurt were also higher in cultured milk containing 3% glucose (14-21%), and 3% sucrose (4-16%) relative to the control yogurt. Antioxidant activities were higher in goat milk yogurt supernatant (21%) and its CEPS (28%) than cow milk yogurt supernatant (11%) and its CEPS (24%). The amino acid contents of CEPS were higher in yogurt using goat milk than that using cow milk. The CEPS extracted from goat milk yogurt produced by Str. thermophilus LFG consists of carbohydrate (37% w/w) and protein (63% w/w). The CEPS consisted of monosaccharides such as glucose 56.45% (w/w), galactose 42.35% (w/w), galactosamine 1.37% (w/w), glucosamine 1.09% (w/w) and fucose 0.27% (w/w).

• Food Science of Animal Resources
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• v.28 no.1
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• pp.82-90
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• 2008

Two strains of pure lactic acid bacteria capable of forming both acid and slime were isolated from the kefir made of goat milk. The isolated strains observed by morphological and physiological properties, and their 16S rDNA partial sequence were identified as Streptococcus salivarius subsp. thermophilus(LFG-1) and Lactococcus lactis subsp. lacits(LFG-2) with over 99% homology. The optimum temperature of Str. salivarius subs. thermophilus LFG-1 for growth was $40-45^{\circ}C$, and its generation time was 40.6 minutes. The final pH of cultured broth by Str. salivarius subsp. thermophilus LFG-1 and the commercial strain Str. thermophilus Body-1 for 24hr at $37^{\circ}C$ were 4.30 and 4.55, respectively. The coagulative activity of Str. salivarius subsp. thermophilus LFG-1 was almost as strong as that of commercial strain Str. thermophilus Body-1. However, the LFG-2 strain showed lower coagulative activity than Str. thermophilus Body-1. The survival rate of lactic acid bacteria were between 22-29% in 0.3% bile extract. At pH 1.0 all of the bacteria were killed, and most of lactic acid bacteria died against pH 3.0. However, all lactic acid bacteria survived well at pH 4.5.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.29 no.3
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• pp.267-274
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• 1984

This experiment was carried out to investigate the stomatal aperture of wheat variety 'Chokwang' grown in the two different nitrogen level. Stomatal aperture was measured at the maximal tillering, shooting, booting, flowering and grain filling stages. Stomatal aperture in leaf blades gradually increased in accordance with the successive leaf growth. The maximal opening of stomata was observed at flowering stage and around noon in a day, but stomata closed around six o'clock in the afternoon. Stomata opened wider in the high nitrogen application than in the low nitrogen and their effects were the highest at the booting and flowering stage. Diurnal course at stomatal aperture of upper leaves was wider than that of lower leaves regardless of growth stages. Positive correlation (r=0.66$^{**}$) appeared between nitrogen content in leaf blades and stomatal aperture. The leaves of low position and the developing leaves showed smaller stomatal aperture than the full expanded top leaves irrespective of leaf stages. Water content of leaf, root weight and root activity were increased by the nitrogen application and thus considered as factors increase the stomatal aperture.ication and thus considered as factors increase the stomatal aperture.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.5
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• pp.503-514
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• 1997

The morphogenesis of panicle and spikelet in paddy rice has been studied in high yielding Indica$\times$Japonica hybrid cultivar, Milyang 23 and a Japonica type cultivar, Koshihikari. Germinated seeds planted in $5000^{-1}$ a pots filled with submerged soil and cultured under natural conditions. The young panicle of main stem were continuously dissected and observered by Cryo-SEM from the panicle initiation stage until heading stage. Although the date of panicle differentiation and heading in Koshihikari earlier than those of Milyang 23. the sequence of panicle development in two cultivars begins when first bract primordium at opposite side of flag-leaf primordium differentiated, synchronously followed by growth of the primary branch primordia (PBPs) and secondary branch primordia (SBPs), spikelet primordia(SPs), glumes as lateral organs on rachilla and organs composing single floret, and successive sporogenesis in the young spikelets continue after the enclosure by lemma and palea. The PBPs are acropetally initiated from the base of the panicle primordium, and the SBPs alternately differentiate from the base of upper PBP which differentiate later than the lower PBP. Spikelet development starts at the top of upper side PBP of the young panicle and continue basipetally even though SBPs continue to develop at the lower primary branch. Each PBP, SBP and SP differentiate with differentiation bract or bract hair cell around the base of each their primordia. The observation could confirm that Milyang 23 has not only 2~3 more defferentiated PBPs, but also more SBPs and SPs especially from middle-lower primary branch, at end of their differentiation stages, as compared to those of Koshihikari.