• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.132-132
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• 2003

포도 중 캠벨얼리 품종은 색이 검붉고 당도가 높아 우리나라 대표적인 품종 중에 하나로 알려져있다. 그러나 수확 후 저장 유통 중 품질이 저하되기 쉽다. 따라서 예냉 조건 및 수송, 저장, 유통조건에 따른 품질조사를 비교실험하여 가장 안전한 저장 유통 방법을 개발하고자 하였다. 실험재료는 2003년 8월20일경에 포도 주산지인 영천 농가에서 수화 한 후 바로 예냉처리를 하였다. 이때 사용한 예냉기는 원예연구소에서 개발한 시제작품을 사용하였다. 대조구로 무예냉을 두었으며 예냉 후 수송온도도 관행적인 상온과 저온(2$^{\circ}C$)로 구분 처리하였으며 저온온도별로도 함께 실험하였다. 포장단위도 2kg 와 5kg로 각각 처리하여 수행하였다. 예냉이 품질에 미치는 영향을 조사하기 위하여 예냉처리에 따른 호흡패턴 변화와 이화학적 특성변화를 조사하였다. 또한 저장 중 중량감소율, 부패율 및 탈립율을 조사하였다. 포도 ‘켐벨얼리’의 수확 시 품온 29.5$^{\circ}C$를 적정 저장 온도인 2$^{\circ}C$로 저하시키는데 일반 저온 저장고에서 10시간 정도 걸리는 데 반하여 차압예냉기 이용시 3시간으로 단축시킬 수 있었으며 예냉 포도의 처리구별 호흡량은 초기 6.65$m\ell$/kg/hr 였으나 상온무예냉 및 예냉 처리구의 경우에는 저장해가면서 급격히 증가되었고 저온에서는 무예냉의 경우에는 계속 증가되는 반면 예냉 처리구의 경우에는 포장 규격과는 상관없이 다른 처리구 보다 호흡억제 효과가 있었다. Ethylene 발생량 역시 호흡과 비슷한 경향을 보여 주어 예냉 시 과실의 품질 저하 요인 발생량을 억제시킬 수 있었다. 경도는 저장 기간이 경과됨에 감소되나 저온 예냉 처리구의 경우가 초기 1.26N을 높게 유지하였고 자연중량 감모율은 상온저장 2주째 무예냉처리구 8.40%로 감소된데 비하여 예냉 저온 수송 구의 경우에는 0.25%로 매우 낮았다. 포도 ‘켐벨얼리’의 저온 저장중 부패율은 저장 2주째 상온 무예냉 처리구의 경우 19.8%이었으나 저온 예냉 처리구의 경우는 부패과가 발생하지 않았고 탈립율 역시 상온무예냉처리구의 경우 53.5%인데 반하여 저온 예냉 처리구는 저장 4주경과 시까지 탈림과가 없었다. 당도 및 pH변화 역시 차압 예냉 후 저온 수송 처리구가 초기당도(12.0Bx)$^{\circ}$값과 초기 pH(3.8)를 저장 25일 경과시까지 유지하였다. 수확 시 높은 품온을 갖고 있는 과일을 산지에서 예냉 처리를 한 후 저온 냉장차를 이용하여 유통한다면 관행 유통 구조보다 고품질의 포도를 유통시킬 수 있는 것으로 사료되며 앞으로는 완숙된 고 당도(12.0~15.0Bx)$^{\circ}$ 포도를 수확 한 즉시 예냉 처리하고 저온 유통한다면 보다 신선한 과일을 소비자에게 전달 할 수 있을 것이다.

• Korean Journal of Ecology and Environment
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• v.36 no.1 s.102
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• pp.48-56
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• 2003

This study was evaluated about the seasonal variations of ecosystem in Nammae Reservoir based on the interrelation of physico-chemical characteristics, nutrients, chlorophyll a, b, c and standing crops of phytoplanktons. The amounts of chlorophyll a, b, c were respectively maximum (295 mg/, 9.5mg/l and 48mg/l) at station 1 in June and the standing crop of phytoplanktons was the highest ($1.7{\time}10^5$ cells/1) at stations 3 in July. The range of temperature was $7{\sim}37.4^{\circ}C$. The maxium of pH was $9.9{\sim}10.1$ at all stations in August, the minimum was 7 in September. SS was maximum (308 mg/1) at station 1 in June, while it was minimum (4 mg/l) at the same station in November. The maximal COD and DOC were 33 mg/1 and 16 mg/1 respectively at station 1 in June. As for phytoplanktons, Microcystis aeruginosa, blue-green alga in July${\sim}$August, Scenedesmus acutus, green alga in March${\sim}$May and November${\sim}$January and Cyclotella orientalis, Diatoms in October were dominant species. The amounts of P and Si were generally high in summer, they were low in autumn and winter. Nammae Reservoir assessed by trophic state index was eutrophicated and overtrophicated. These results indicated that Nammae Reservoir was faced with heavy water pollution. As preceding management for the basin of the Reservoir, it will have to be continually studied for an ecosystem reservation.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.655-665
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• 1993

The added levels of dongdong-ju, soy bean and fermentation time were selected as factors affecting the quality of Jeung-pyun (Korean fermented steamed rice cake) through pretest. The standing height ratio was significantly raised after the 1st and 2nd fermentation by the soy bean treatment. As the amount of dongdong-ju and soy bean were increased, the values of specific volume and expansion ratio for Jeung-pyun were increased. The effects of fermentation time did not show any significant differences. The pH of Jeung-pyun dough was significantly higher when the amount of dongdong-ju decreased and the amount of soy bean increased. Reducing sugar content of Jeung-pyun significantly augmented with raised amount of soy bean. As the amount of soy bean was increased, the hardness, springiness and cohesiveness of Jeung-pyun measured by rheometer significantly decreased. The optimum conditions for Jeung-pyun preparation were found to be 30g dongdong-ju, 2g soy bean solid and 180 minutes of fermentation time per 100g rice flour basis. Soy bean treatment had primary influence on Jeung-pyun preparation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.1
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• pp.101-108
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• 1992

Changes were evaluated in chemical and textural properties of Jeung-pyun (fermented rice cake) altered by the particle size of rice flour, amount of added Tak-ju (Korean traditional unrefined liquor) and sucrose, fermentation time and temperature, and steaming time. Particle size of polished rice flour did not affect the volume expansion during fermentation of rice dough by Tak-ju. The maximum expanded volume was noted in the dough, containing 20% sucrose (rice flour vs sucrose = 5 : 1, w/w), fermented at $35^{\circ}C$ for 3 hours. Any volume expansion was not occurred in rice dough without sucrose. The highest value of reducing power and gelatinization degree were observed in the rice dough with Tak-ju (rice flour vs Tak-ju = 2 : 1, w/v), while the lowest blue value was revealed in that case. Steaming followed after fermentation made the smaller volume of bulk by $45{\sim}50%$ of the initial volume be showed just after fermentation. Jeung-pyun prepared under the conditions could give maximum expanded volume by fermentation showed the best overall quality by sensory and textual properties.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.8 no.2
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• pp.70-77
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• 2003

From March 1998 to August 2000, the phenological and morphometric changes of Zostera marina L. were examined at the Duksan Port in the eastern coast of Korea. Morphometric characteristics, phenological stage, shoot density, biomass of Z. marina population and environmental parameters were also measured. Nutrient levels in water column varied over the season. Morphometric characteristics of vegetative shoot changed with season; shoot heights ranged from 54.2 cm (March) to 100.0 cm (October). Reproductive shoots appeared from mid-March to early September of which the height was ranged from 97.8 cm (March) to 213.0 cm (July). The flowering phase started at 12$^{\circ}C$ and the fruit development was resulted up to 21$^{\circ}C$. The seed maturing was developed at 22$^{\circ}C$-$25^{\circ}C$. Shoot density and biomass in permanent quadrate (0.25 m$^2$) were significantly different among seasons ranging from 38 to 136 shoots (mean 80.3$\pm$6.5) for shoot density, and 190 g dry wt m$^{-2}$ in October 1998 to 922 g dry wt m$^{-2}$ in June 1998 for biomass respectively. Relationships between shoot morphometrics and physico-chemical parameters were not significantly correlated. Seasonal changes in water temperature seemed responsible for the replacement of reproductive phases and the annual changes of shoot morphometrics in Z. marina populations.

• Korean Journal of Environmental Biology
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• v.32 no.1
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• pp.16-25
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• 2014

To identify distribution of epilithic diatom assemblages and the relationship between diatoms and water chemistry, samples were collected twice a year from 2008 to 2012, from at 6 streams in Jeju Island, South Korea. A total of 171 diatom taxa were identified, and Achnanthes lanceolata, Gomphonema pumilum, Melosira varians, Navicula minima and Nitzschia palea were dominantly observed. BOD ranged 0.0~1.6 mg $L^{-1}$, TN 0.230~13.240 mg $L^{-1}$ (average 4.432 mg $L^{-1}$), TP 0.020~0.316 mg $L^{-1}$ (average 0.092 mg $L^{-1}$), and N/P rate ranged 2.5~178.5. Average of epilithic algal chlorophyll-a and AFDM were 1.1 ${\mu}gcm^{-2}$ and 0.6 mg $cm^{-2}$, respectively. According to BOD standard, the water qualities of study area sites were at 'Good' level. However, the healthiness levels assessed from DAIpo and TDI were 'Fair' to 'Poor'.

• The Korean Journal of Mycology
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• v.36 no.1
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• pp.26-30
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• 2008

This study was carried out to develop artificial culture method of Grifola frondosa in polypropylene bag. To find out the favorable substrate formulation of G. frondosa, physicochemical conditions were investigated. The T2 formulation (55 : 25 : 12 : 8) mixing ratio of oak sawdust, oak chip, dried bean-curd refuse and wheat bran showed the shortest time to complete the crop cycle and the highest yield (weight of fresh mushrooms harvested at maturity). Those physicochemical conditions were pH 4.3, 2.4% crude fat contents, 54.1% total carbon, 1.42% total nitrogen, 38.1 C/N ratio, 75.5% porosity and $0.21\;g/cm^3$ bulk density. Among the physicochemical factors, pH, crude fat and total nitrogen may affect mushroom yield. Therefore, development of favorable substrate would be benefit to increase production efficiency of G. frondosa, mushrooms and be commercial potential.

• International Area Studies Review
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• v.22 no.1
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• pp.141-159
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• 2018

The study aims to explore the factors that affect the value perception, satisfaction, and frequency of smart phone taxi applications in Shanghai, China, and commuters. According to a survey conducted on the actual use of taxi application, the majority of the customers responded that they have been using taxi apps for more than one or two years, and the results showed that they use taxi apps once or twice a week. It also showed that the actual use of taxi apps varies depending on their age and academic background. Among the value attributes of smart phone taxi applications, the respondents perceived ease of use as the highest at 4.41 points out of 5 point scale, while the risk perception was the lowest at 3.34 points. Finally, when social demographic characteristics and the nature of taxi app use were controlled, the value perception variables had a significant influence on taxi application satisfaction. The higher the perception of service quality, usefulness, and system usability, the higher the satisfaction levels were. In particular, the impact of perceived usefulness and system usability perception was high.

• Korean Journal of Culture and Social Issue
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• v.22 no.3
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• pp.363-385
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• 2016

As the role of volunteers in disaster settings has been growing overtime, the present study was aimed to understand voluntary disaster workers with their burnout pattern and examine group differences in their secondary traumatic stress and world assumptions. Total of 70 voluntary workers who served for recovery from Sewol ferry disaster participated in this study. Using cluster analysis, we identified three distinct cluster groups on the basis of three burnout subscale scores(emotional exhaustion, personal accomplishment, depersonalization): Group 1 was characterized by the highest score on personal accomplishment and low levels of emotional exhaustion and depersonalization. Group 2 scored the highest on emotional exhaustion and depersonalization, and relatively high on personal accomplishment. Group 3 was characterized by the lowest scores on three subscales. Results from χ² tests showed that groups differed significantly on types and the period of support activities. Analysis of variance was conducted to identify further group differences. The results indicated that Group 2 scored the highest on secondary traumatic stress, while Group 1 scored the highest on worthiness of the self. Finally, the clinical implications and limitations of these results as well as suggestions for further research were discussed.

• Journal of Animal Science and Technology
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• v.49 no.4
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• pp.459-470
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• 2007

Domestically, finishing pigs are marketed at 110 kg on an average. However, it is thought to be feasible to increase the market weight to 120kg or greater without decreasing the carcass quality, because most domestic pigs for pork production have descended from lean-type lineages. The present study was undertaken to investigate the growth efficiency and profitability of ‘high’-market wt pigs and the physicochemical characteristics and consumers' acceptability of the high-wt carcass. A total of 96 (Yorkshire × Landrace) × Duroc-crossbred gilts and barrows were fed a finisher diet ad laibtum in 16 pens beginning from 90-kg BW, after which the animals were slaughtered at 110kg (control) or ‘high’ market wt (135 and 125kg in gilts & barrows, respectively) and their carcasses were analyzed. Average daily gain and gain:feed did not differ between the two sex or market wt groups, whereas average daily feed intake was greater in the barrow and high market wt groups than in the gilt and 110-kg market wt groups, respectively(P<0.01). Backfat thickness of the high-market wt gilts and barrows corrected for 135 and 125-kg live wt, which were 23.7 and 22.5 mm, respectively, were greater (P<0.01) than their corresponding 110-kg counterparts(19.7 & 21.1 mm). Percentages of the trimmed primal cuts per total trimmed lean (w/w), except for that of loin, differed statistically (P<0.05) between two sex or market wt groups, but their numerical differences were rather small. Crude protein content of the loin was greater in the high vs. 110-kg market group (P<0.01), but crude fat and moisture contents and other physicochemical characteristics including the color of this primal cut were not different between the two sexes or market weights. Aroma, marbling and overall acceptability scores were greater in the high vs. 110-kg market wt group in sensory evaluation for fresh loin (P<0.01); however, overall acceptabilities for cooked loin, belly and ham were not different between the two market wt groups. Marginal profits of the 135- and 125-kg high-market wt gilt and barrow relative to their corresponding 110-kg ones were approximately -35,000 and 3,500 wons per head under the current carcass grading standard and price. However, if it had not been for the upper wt limits for the A- and B-grade carcasses, marginal profits of the high market wt gilt and barrow would have amounted to 22,000 and 11,000 wons per head, respectively. In summary, 120～125-kg market pigs are likely to meet the consumers' preference better than the 110-kg ones and also bring a profit equal to or slightly greater than that of the latter even under the current carcass grading standard. Moreover, if only the upper wt limits of the A- & B-grade carcasses were removed or increased to accommodate the high-wt carcass, the optimum market weights for the gilt and barrow would fall upon their target weights of the present study, i.e. 135 and 125 kg, respectively.