• Economic and Environmental Geology
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• v.40 no.6
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• pp.771-784
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• 2007

This study shows the weathering characteristics of mica-schist affected by faulting and metamorphism through laboratory tests. Frozen-thaw test, which simulate the physical-chemical weathering processes in the laboratory, shows the important influence of foliation developed in mica-schist, resulting in $20{\sim}40%$ reduction of UCS according to weathering grade of rock. Slaking durability test was carried out for different weathering grade rock specimens and indicated that the specimens from fault area had a low durability index compared to other relatively fresh samples. XRD analysis allowed to estimate the dynamic evolution of mineral composition through wet-dry cycle in which the chlorite was the most important mineral leached out during slaking test. The creep test indicated that the main deformation produced along the foliation plane. The compacted clay minerals between discontinuity planes influence on the discontinuity shearing properties and result in a big difference between peak shear strength and residual strength. The results of laboratory tests on mica-schist show the possibility of a important deformation along the foliation plane or discontinuity.

• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.226-231
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• 1992

A generalized linearization model for stress relaxation curves of vegetative tissues was proposed as $[F_{(o)}t^n/(F_{(o)}-F_{(t)})=k_1+k_2t]$, taking into account internal structure changes under a constant strain. Where $F_{(o)}$ is the initial force, $F_{(t)}$ is the decaying force after time t, and $k_1$, $k_2$ and n are constants. This model was well fit to stress relaxation curves of a variety of raw and processed fruits and vegetables.

• Journal of Korean society of Dental Hygiene
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• v.11 no.5
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• pp.707-715
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• 2011

Objectives : The objective of this study was to assess a level of oral health related quality of life(OHRQoL) for rural communities elderly and to determine the association between OHRQoL and socio-economic position. Methods : The study population was elderly(60+year-old) residents of PyeongChang county, Jeongseon county, Yeongwol county, Gangwon province. A total of 171 people were invited to participate. Oral health related quality of life was measured using the GOHAI. The data were analyzed with Mann-Whitney U test or Kruskal-Wallis test and to assess socio-economic inequalities in OHRQoL(GOHAI), we used multi-variable logistic regression models. We used models adjusting for age, sex, family status factors(Model I) and compared them to models additionally adjusting for stress level(Model II). Results : There were significant differences in lower score of GOHAI at lower age group and live alone group. And we found that lower SES was significantly associated with lower score of OHRQoL. Social gradient in the score of OHRQoL persisted when adjusted for age, sex, family status, stress level. Conclusions : We recommend that oral health promotion program should be developed after due consideration SES for rural communities elderly because OHRQoL of rural communities elderly was low and association between SES and OHRQoL for rural communities elderly.

• The Journal of Engineering Geology
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• v.17 no.4
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• pp.623-631
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• 2007

In this paper, dynamic elastic module of banded gneiss were calculated on the basis of SPS velocity logging data obtained from a geotechnical test-hole in Pungsan-dong, Hanam, Gyeonggi Province, Korea. This study mainly focuses on the velocity analysis, Q factor calculation relative to attenuation factor, and generation of crack information and its relation with seismic velocity. As a result, P-wave and S-wave velocity of fresh hard rock was 5,559m/s and 3,063m/s, respectively, with Poisson's ratio being 0.28. With these results, dynamic modules were prepared, and crack information analyzed by acoustic televiewer was incorporated to identify the correlation among and between delay of first arrival by crack amplitude ratio, and velocity. The results of this study revealed that the analyzed logging hole mainly consisted of micro crack and a number of cracks and the size of crack aperture, functioned as a variable to seismic velocity in the micro crack area of this type of hard rock.

• Applied Biological Chemistry
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• v.34 no.4
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• pp.360-365
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• 1991

Rheological properties of Shinsunchalbyeo(Japonica) and $Hangangchalbyeo(J{\times}Indica)$ waxy-rice starches gelatinized with thermal or alkali solutions were investigated with rotational viscometer(Brabender Viscotron). The two starches showed Bingham pseudoplastics behavior in $4{\sim}8%$ thermal or alkali gelatinized starch solutions. The shear stress of Hangangchalbyeo starch solution gelatinized with thermal or alkali showed higher values than that of Shinsunchalbyeo starch and the difference of the two varieties gelatinized with alkali showed higher values than that gelatinized with thermal. Consistency index and yield stress values of Hangangchalbyeo starch showed higher than that of Shinsunchalbyeo starch in the two gelatinized methods and the difference of the two varieties gelatinized with alkali showed higher values. And it was higher that the deffendence of consistency index on starch concentration and initial starch concentration of yield stress in the alkali gelatinized samples than those of in the thermal gelatinized ones.

• Journal of the Korean GEO-environmental Society
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• v.12 no.8
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• pp.51-57
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• 2011

Surface water at the lower part of the Seom-jin river has a high salinity because the erosion at river bottom has made sea water move upstream continuously since 1978. The effect of underground dam on the prevention of sea water intrusion was modelled in this study. Present chloride concentration in surface water decreases exponentially along a river and in groundwater is about one-tenth of surface water's. The finite element method model, FEFLOW, was conducted on the assumption that the underground dam with a height of 25m over a bedrock is located under a water surface at the site of 4.6km from an estuary. The result shows that the position with chloride concentration of 0.25psu moves downstream from the sites of 25km to 22km, if an enough sedimentation with 5m thickness happens in the upper reservoir of underground dam. On the other side, the underground dam is little effective for the prevention of sea water intrusion in case of non-sedimentation.

• Journal of the Korean GEO-environmental Society
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• v.13 no.9
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• pp.31-44
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• 2012

Seasonal changes in groundwater geochemistry exist in Ddan-sum island. In the farming season of April, the spatial distribution of ions explains that $Fe^{2+}$, Fe(total), $Mn^{2+}$, $Ca^{2+}$, $Mg^{2+}$, $SiO_2$, ${HCO_3}^-$, and ${NO_3}^-$ are high in the center of the island, but $Na^+$ and $K^+$ are relatively low and these high anions indicates the effect of fertilizer used for strawberry cultivation. Spatial variation of ion concentration is smaller in August than April because of low agricultural activity and heavy rainfall. Geochemical type of groundwater shows that the center of island has the characteristics of recharge zone but the rim area corresponds to a mixing zone between groundwater and stream water. According to the analysis of saturation index for Fe and Mn ions, hematite, goethite, and rhodochrosite under supersaturation have a possibility of additional mineral deposition, and siderite, $Fe(OH)_3$, manganite, pyrolusite, and pyrochroite under unsaturation may exist as a type of dissolved ion.

• Journal of the Korean Geotechnical Society
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• v.34 no.8
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• pp.5-14
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• 2018

The grain size of clastic sedimentary rocks classifies the rock types and also causes of anisotropy of the rock. The anisotropy is one of the most important factors that dominates the strength and weathering behavior of rocks. The anisotropy of clastic sedimentary and igneous rocks in the Gyeongsang Basin including Yeongju, Daegu, and Busan were analyzed by magnetic susceptibility expressed by the degree of anisotropy and shape parameter. As the results of the study, the sandstone deposited under lacustrine environment unaffected by the external force shows 1.03 degree of anisotropy. The degrees of anisotropy of the rocks affected by faults and fault rocks show 1.06 and 1.14, respectively. The magnetic susceptibility of rocks is to decrease with the distance from the fault. A fresh mudstone and shale formed by fines show a similar magnitude of the degree of anisotropy to fault rock and correspond to oblate shape parameter due to their sedimentary structure. Due to these reasons, we need attention in design, construction, and maintenance of a structure constructed in mudstone and shale.

• Journal of Mushroom
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• v.19 no.3
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• pp.234-245
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• 2021

To extend the shelf life of king oyster mushrooms for export, we investigated the impacts of mushroom quality grade, fruiting body trimming, and packaging method (tray container sealed packaging vs string-tied OPP bag packaging). Quality is divided into two grades: 1^st grade, which is mushrooms adapted by lowering the cultivation temperature to 9~11℃, and 2^nd grade, mushrooms held at 13~15℃ prior to harvest. Using selected 1^st and 2^nd grade mushrooms, 3 treatments were carried out to assess effects of trimming and packaging method. Test groups included 1) trimming plus string-tied OPP bag packaging (Cut & OPP), 2) no trimming plus string-tied OPP bag packaging (Uncut & OPP), and 3) trimming plus tray container sealing packaging (Cut & Tray). Gas composition inside the packaging, changes in quality factors, and sensory evaluation for fresh quality were performed over 42 days of 0℃ storage. Overall freshness was best maintained in the following order: Cut & Tray > Cut & OPP > Uncut & OPP for both 1^st and 2^nd grade mushrooms. The shelf-life of 1st grade mushrooms was about 30 days for Cut & Tray, 28 days for Cut & OPP, and 21 days for Uncut & OPP. The shelf-life of 2^nd grade mushrooms was about 22 days for Cut & Tray, 17 ays for Cut & OPP, and 14 days for Uncut & OPP. Factors affecting fresh mushroom quality included browning of cap and stalk, and mushroom decay index. Browning of the lower part of the stalk, with related color change as noted in a^* and b^* values were the main factors indicating quality deterioration of king oyster mushrooms.

• Journal of Nutrition and Health
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• v.54 no.5
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• pp.534-546
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• 2021

Purpose: This study aimed at understanding meal kit purchasing behavior and investigating its relationship with the Nutrition Quotient (NQ) of young adults. Methods: We conducted a survey on adults in their 20s and 30s covering their meal kit purchase experience, satisfaction, recognition, and purchase intention, and examined the relationship between the meal kit purchase and their NQ from February to March 2021. Results: Among the 404 subjects, 37.9% of males and 48.0% of females had experience in purchasing a meal kit (p < 0.001). The highest response indicated that the purchase cost of meal kits was 10,000-20,000 Won at a time, and the frequency of purchase was less than once a month. The convenience of cooking was the main reason for the purchase of meal kits, which were consumed mainly in the evening with family. The satisfaction with the purchase experience of a meal kit was rated 3.6 points for males and 3.7 points for females out of 5 points, and the satisfaction experienced by women was significantly higher than men in terms of freshness of ingredients, packaging design, and adequacy of the quantity of content (p < 0.05). Recognition of the meal kit was rated 3.5 points for males and 3.7 points for females out of 5 points. The purchase intention of the meal kit was rated 3.8 points for those with prior purchase experience, 3.2 points for the non-experienced, 3.3 points for males, and 3.6 points for females out of 5 points each (p < 0.001). The NQ score of dietary behavior in females with experience of meal kit purchases was significantly higher than non-experience (p < 0.05). Conclusions: The dietary behavior of female showed a significant difference by the meal kit purchase experience. It is necessary to understand the consumers' meal kit purchasing behavior to enable the development of various health-oriented meal kit products.