• Journal of The Korean Society of Grassland and Forage Science
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• v.1 no.1
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• pp.18-28
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• 1978

To study about the effect of harvested stage and physical treatment such as wilting or chopping of plant material on the quality of silage, Italian ryegrass(Lolium multiflorum) harvested at pre-headed or heading stage and Seombadi(Dystaenia takesimana Nakai) harvested at pre-flowering stage, were used for the purpose. The materials were treated in four different ways which were a) non-treated, b) one day-wilted, c) chopped with 1 to 2cm length and d) wilted and chopped, and those were ensiled in plastic containers and stored at room temperature for three months. After three months of storage, it was investigated and obtained the following results. 1) Having 6.31 of NFE/CP ratio and low content of crude fiber, Seombadi contained more suitable constituents for silage than Italian ryegrass. 2) Under the non-treated or chopped condition, the loss of NFE was higher, and lower with wilted material. 3) Wilting or chopping improved DM digestibility. 4) Compared with Italian ryegrass harvested at pre-headed stage, the storage amount per unit volume of heading stage-Italian ryegrass and Seombadi were higher 8% and 69% respectively, and wilting and/or chopping increased the storage amount 41 to 134%. 5) The majority of weight loss during storage was observed at 1st week after ensiling, it continued slightly until 4th week. The highest loss in 8th week were 3.76% of nontreated material. 6) One day wilting increased DM content of silage 23 to 131%. Wilting and chopping increased pH and lactic acid improved the quality considerably. 7) The correlation between $NH_3$ and butyric acid, and between lactic acid and DM were r=0.782**, r=0.634** respectively. The regression equation were y=12.853X+4.908 (X=butyric acid), y=0.016X+1.309(X=DM content), respectively. 8. The above results indicate that it is necessary to wilt or chop material to make good quality silage from Italian ryegrass, and such treatment can improve the quality of silage with Seombadi also.

• The Journal of Engineering Geology
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• v.31 no.1
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• pp.103-118
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• 2021

For management and preservation measures of lava tube, it is studied how the blasting vibration by constructions near Geomunoreum lava tubes in Jeju affect lava tube. 11 boreholes were drilled in study area, and in-situ blasting tests were conducted by changing from 0.5 kg to 10 kg charge per delay in those boreholes. The vibration velocity, which meets the regulatory vibration criterion during daytime, was estimated as below 0.276 cm/sec by analyzing the relationship between vibration velocity and vibration level. In addition, SRE and CRE were calculated from the results of in-situ blasting tests, and k-values were shown as 130.04 in SRE, 199.71 in CRE, respectively. Also, n-values were shown as -1.717 in SRE, -1.711 in CRE, respectively. Charge per delay were assessed based on these equations, and charges per delay had ranges of 0.57~7.42 kg/delay in estimation equation of vibration velocity, 0.21~5.29 kg/delay in SRE, and 0.04~5.51 kg/delay in CRE, considering the 0.2 kine vibration criterion for cultural heritage and the 20~100 m distance from vibration source. Additionally, the relationships which meet the criteria of 0.2 kine, were calculated by combining CRE in this study with the result of previous study. Allowable charges per delay, which meet the criteria of 0.2 kine, were evaluated as 1.07 kg/delay in 50 m, 5.13 kg/delay in 100 m and 22.26 kg/delay in 200 m distances. These relationships for each vibration velocity are useful to deduce charge per delay for the ground near Geomunoreum lava tube.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.33 no.4
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• pp.166-175
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• 2015

Nowadays, in the European countries, landscape is spoken of its importance as often as environment, by those who are engaged in such fields as politics, administration, research and civil society. In Korea, while recognizing such an international trend, academics and administrators have made a series of efforts to reflect landscape concept on a variety of policies. However, it is recognized that the effects of these policies have not been satisfactory. Under these circumstances, this paper aims to examine the complex values and multiple meanings in the landscape, which have been discussed by landscape experts in the European countries. Then, it aims to the explore the future direction of policy and research on the landscape to be pursued in Korea, where there is relatively less interest in the issues of landscape. It is argued that landscape should be approached and understood from a holistic perspective, because it is a very complex concept with multiple meanings that have been coined differently depending on the situation. All the academic fields, involved in the landscape research, should try in co-operation to develop the comprehensive approach rather than the inter- and multi-disciplinary approach to the landscape study. In Korea, moreover, it is also necessary in the legislation to recognize the fact that degradation and retreat in the quality of landscape would make a negative effect on the quality of human daily life. Natural and cultural heritages contained in the rural landscape are also now in danger of disappearing. These heritages, therefore, should become an important subject for research and policy on landscape before the countryside is completely evacuated after the aging population die out. To make this happen, it is very urgent that evaluation and classification of landscape character should be undertaken from the holistic perspective, which is equipped with a methodology overcoming as well as encompassing the boundaries of academic fields. It is also equally very urgent that education on landscape should be provided to the politicians, citizens and students as well as the officials dealing with landscape matters. Finally, government should strive to make the landscape concept penetrate deeply as well as widely into the spatial planning and legislation process while designing and implementing a comprehensive landscape policy at the national level.

• Journal of agricultural medicine and community health
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• v.34 no.3
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• pp.359-367
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• 2009

Objectives: This study was to identify the changes of body fat, blood pressure, blood glucose and serum lipid of middle and old aged women after participation in exercise program which includes aerobic(dance sports) and anaerobic(dumbbell gymnastics) exercises. Methods: One hundred women aged from 55 to 72 were surveyed before and after an exercise program. The exercise program was provided to the subjects performed during 6 months from July, 2007 to December, 2007 at a public health subcenter in Gumi City. Questionnaire survey for general characteristics, anthropometric measurement and blood test were taken before starting the program and anthropometric measurement and blood test after completing the program. Results: Body Weight, body fat and blood pressure showed significant change after the exercise program(p<0.05). Additionally in total glucose, total cholesterol and triglyceride significant change was observed(p>0.05). Waite circumference decreased, however did not show statistically significant difference. Conclusions: It was effective to participate in dance sports and dumbbell gymnastics exercise regularly. All of the positive changes through the study showed that there should be the program for middle and old aged women to exercise actively and also the middle and old aged women need have a active exercise habits as regular as possible. Additional studies confirming the results of this study are needed to compare the effects of the dance sports and dumbbell gymnastics exercise on the other age groups.

• Journal of Mushroom
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• v.12 no.2
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• pp.138-143
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• 2014

This study was conducted to know the optimal supplementary level of spent mushroom substrates (Flammulina velutipes) as an energy source and fermentation period in manufacturing of rye silage. Whole crop rye was harvested at full bloom stage and ensiled with spent mushroom substrates of 20%(S-20), 40%(S-40) and 60%(S-60) as fresh matter basis. Each silage was prepared in plastic buckets included with vinyl bag by three replications and fermented for 3, 6 and 9 weeks, respectively. Moisture contents of whole crop rye at full bloom stage and spent mushroom substrates were 62.3% and 54.3%, respectively, and those of silages was ranged from 58% to 64%. Ether extracts content of silages was significantly (P<0.05) increased in 6 weeks of fermentation period. The pH of silages ranged from 4.46 to 5.05, and fluctuated in the changes by fermentation period beside of decreased with elapsing the period in the S-60. The organic acid content of silages was higher in the order of lactic acid, butyric acid, acetic acid and propionic acid. Lactic acid content was higher when fermented for 6 weeks compared to the other fermentation period. Flieg's score for estimation of silage quality ranged from 63 to 80, and was relatively high level in the S-20 and the S-40 fermented for 6 weeks, and was high level in S-20, and was relatively low level in the silages fermented for 3 week. Hence, we suggest that supplementation of 20% spent mushroom substrates in fresh matter basis and fermentation for 6 weeks are resonable for a good quality of rye silage.

• Journal of Dairy Science and Biotechnology
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• v.14 no.2
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• pp.157-164
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• 1996

This study aimed increase the quality during ripening of Cheddar cheese made with proteinase-negative mutant of Streptococcus lactis KCTC 1913 selected by curing. The degradation of protein during cheese ripening were investigated by electrophoresis and chromatography. The results were summarized as follow ; 1. The number of lactic acid bacteria decreased with the ripening stage, and that of the control cheese decreased faster than that of the cheese made with mutant. 2. Polyacrylamide gel electrophoretic analysis of cheese caseins revealed no difference between the cheese made with mutant and the control cheese, but differences along with the ripening stage were evident. 3. On Sephadex G-25 column chromatography, the extracts of bitter components from the green cheese and 3 month ripended cheese were fractionated into 3 fractions. With the progress of ripening, bitter peptides were degraded to rather small peptides or free amino acids. 4. Sensory evaluation of the 3 month ripended Cheddar cheese found no significant differences in color but the cheese made with mutant evidenced higher palatability in flavor and better texture than the control cheese. 5. The yields of the cheddar cheese made with mutant was 0.14% higher than that of the control cheese.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.4
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• pp.562-568
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• 2016

This study investigated the effects of Yuza pectin extract (0, 0.1, 0.15, and 0.2%, w/v) on the physicochemical, microbial, rheological, and sensory properties of yogurt. Pectin extract was extracted from Yuza peel by using citrate after juicing the flesh. The total sugar content of Yuza pectin was 89.07%. The pH of Yuza pectin extract-added yogurt was 4.43. All Yuza pectin extract-added yogurt samples showed shear-thinning flow behaviors (n=0.33~0.44). The values for apparent viscosity ($0.34{\sim}0.47Pa{\cdot}s$), consistency index ($4.48{\sim}10.25Pa{\cdot}s^n$), yield stress (6.56~17.61 Pa), storage modulus (47.96~75.21 Pa), and loss modulus (19.79~26.06 Pa) for 0.1~0.2% (w/v) Yuza pectin extract-added yogurt were considerably higher than those of the control. These result indicated that Yuza pectin extract could enhance steady and dynamic shear rheological properties of yogurt. The sensory scores of Yuza pectin extract-added yogurt were higher than those of the control.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.180-190
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• 2012

In this study, we investigated the quality characteristics of yogurt with different amounts(0.5, 1.0, 1.5, 2.0%) of Sansuyu(Corni Fructus) extracts. The yogurt products were evaluated for sensory properties, acid production(pH, titratable acidity) and the number of viable cells during storage up to 21 days at $10^{\circ}C$. The products containing 0.5% and 1.0% Sansuyu extracts showed the highest scores for color, smell, softness, taste, and overall acceptability. For the intensity characteristic scores, color, smell and bitter taste increased as the proportion of Sansuyu extract increased. Softness was lowest, but it was highest in the 0.5% and 1.0% Sansuyu extracts. During storage, titratable acidity increased while pH gradually decreased. pH was lower in the sample with Sansuyu extract than that of the control, and the titratable acidity increased with increasing Sansuyu extract content on day 0. There was significant difference in viable cell counts among the samples. These results indicated that the yogurt added with 0.5~1.0% Sansuyu extract was acceptable.

• Microbiology and Biotechnology Letters
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• v.41 no.1
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• pp.119-127
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• 2013

Twenty-three strains of Leuconostoc species and 45 strains of Weissella species inhibiting the growth of Lactobacillus sakei, one of the most populous lactic acid bacteria in over-ripened kimchi, were isolated from kimchi in our previous study. Among these hetero-fermentative 68 strains, Leuconostoc mesenteroides CK0128, Weissella cibaria CK0633, and W. cibaria KK0797 exhibited a relatively high survival rate in MRS medium, which was adjusted to pH 4.3 using an acid mixture consisting of acetic and lactic acids, and produced a large amount of exopolysaccharides. The culture supernatants of 3 strains were fractionated by a molecular weight cutter and lyophilized. The fractions with a molecular weight smaller than 3,000 Da showed antagonistic activity against Staphylococcus aureus and Lb. sakei. The anti-bacterial substances were very stable to heat treatments ($121^{\circ}C$, 15 min) and active at acidic conditions below pH 5. ${\alpha}$-Amylase, lipase, and proteolytic enzymes (proteinase K and pepsin) did not affect their activities. These non-proteinaceous anti-bacterial substances inhibited the growth of several food pathogens.

• Journal of Korean Society of Environmental Engineers
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• v.38 no.4
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• pp.162-168
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• 2016

The aim was to investigate the effect of reducing the odorous and complex odor released during the decomposition of food wastes using effective microorganism (EM) as a function of time at $20^{\circ}C$ and $35^{\circ}C$. The variation of total microbial counts and dominant species counts in EM and leachate produced during food wastes decomposition was also observed. In general, the cumulative concentration of sulfur compounds ($H_2S$, $CH_3SH$) and complex odor released during food wastes decomposition increased with increasing elapsed time. The nitrogen compounds ($NH_3$, trimethyl amine), however, was not observed in all samples. The addition of EM in food wastes resulted in the reduction of concentration of sulfur compounds and complex odor, in spite of the increase of $CH_3CHO$ concentration. The dominant microbial species detected in EM were Lactobacillus species(Lactobacillus rhamnosus and Lactobacillus casei). In the leachate produced during food wastes decomposition, however, the various microbial community alternative to that detected in EM was observed. The EM could be potentially useful as a tools for reducing odor induced from the food waste decomposition process.