• Journal of the East Asian Society of Dietary Life
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• v.21 no.4
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• pp.499-505
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• 2011

The purpose of this research was to study the characteristics of Hanwoo (Korean native cattle) beef fed without mugwort (T0) and Hanwoo beef fed with mugwort (T1) during storage at$3{\pm}1^{\circ}C$ for 50 days. During cold storage, $a^*$ and $b^*$ value of meat color for T1 decreased slowly compared to those of T0, there was significant difference between T0 and T1 after 40 days (p<0.01). The shear force value of T0 and T1 decreased (p<0.001), and the drip loss and cooking loss of T0 and T1 increased (p<0.05). However, there was no significant difference between T0 and T1. During refrigeration period, the volatile basic nitrogen contents of T1 slowly increased compared to T0, there was significant difference between T0 and T1 after 50 days (p<0.01). The total plat count and thiobarbituric acid value of T1 slowly increased compared to T0, and there was significant difference between T0 and T1 after 30 days (p<0.01). Further, the decrease of the antioxidant activity of T1 was delayed, there was significant difference between T0 and T1 after 40 days (p<0.05). There was no significant difference of taste, juiciness, or tenderness of cooked meat between T0 and T1. The aroma and palatability of cooked meat for T1 fed with mugwort were significantly superior than those of T0 at day 30 after storage (p<0.05).

• Journal of the Korean Geotechnical Society
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• v.27 no.9
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• pp.67-76
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• 2011

Bearing capacity of pile foundations in cold region is dominated by adfreeze bond strength between surrounding soil and pile perimeter. Adfreeze bond strength is considered to be the most important design parameter for foundations in cold region. Many studies in last 50 years have been conducted to analyze characteristics of adfreeze bond strength. However, most studies have been performed under constant temperature and normal stress conditions in order to analyze affecting factors like soil type, pile material, loading speed, etc. In this study, both freezing temperature and normal stress acting on pile surface were considered to be primary factors affecting adfreeze bond strength, while other factors such as soil type, pile material and loading speed were predefined. Direct shear box was used to measure adfreeze bond strength between Joomoonjin sand and aluminium because it is easy to work for various roughness. Test was performed with temperatures of > $0^{\circ}C$, $-1^{\circ}C$, $-2^{\circ}C$, $-5^{\circ}C$, and $-10^{\circ}C$ and vertical confining pressures of 1atm, 2atm, and 3atm. Based on the test results, the effects of temperature and vertical stress on adfreeze bond strength were analyzed. The test results showed that adfreeze bond strength increases with decreased temperature and increased vertical stress. It was also noted that two types of distinct sections exist, owing to the rate of increase of adfreeze bond strength along the change of freezing temperature: 1)rapidly increasing section and 2)gradually decreasing section. In addition, the results showed that a main factor affecting adfreeze bond strength switches from friction angle to adhesion as freezing temperature decreases.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.2
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• pp.228-232
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• 2007

The purpose of the study was to investigate the quality characteristics of Jeju island's indigenous pork fed with citrus byproducts. Samples were the Jeju island's indigenous pork loin without citrus byproduct (JNP-0) and the Jeju island's indigenous pork loin fed with 8% and 15% citrus byproducts during growing and fattening periods (JNP-1). The pH, VBN content, bacterial counts, L* value, frozen loss, thawing loss, water boiling loss, hardness, springiness, cohesiveness, chewiness, and shear force value were not significantly different between JNP-0 and JNP-1 (p<0.05). The TBARS, a* value, b* value, water holding capacity, and pan boiling loss of JNP-0 were significantly higher than those of JNP-1 (p<0.05), but the gumminess of JNP-1 was significantly higher than that of JNP-0 (p<0.05). For sensory characteristics, taste, flavor, juiciness, and palatability were not significantly different between JNP-0 and JNP-1, but tenderness of JNP-1 was sig-nificantly higher than that of JNP-0 (p<0.05).

• The Journal of Engineering Geology
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• v.26 no.3
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• pp.383-392
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• 2016

This study is to evaluate the physical and mechanical properties on the Ipseok-dae columnar joints of Mt. Mudeung National Park. For these purposes, physical and mechanical properties as well as discontinuity property on the Mudeungsan tuff, measurement of vibration and local meteorology around columnar joints, and ground deformation by self-weight of columnar joints were examined. For the physical and mechanical properties, average values were respectively 0.65% for porosity, 2.69 for specific gravity, 2.68 g/cm³ for density, and 2411 m/s for primary velocity, 323 MPa for uniaxial compressive strength, 81 GPa Young's modulus, and 0.25 for Poisson's ratio. For the joint shear test, average values were respectively 3.15 GPa/m for normal stiffness, 0.38 GPa/m for shear stiffness, 0.50 MPa for cohesion, and 35° for internal friction angle. The JRC standard and JRC chart was in the range of 4~6, and 1~1.5, respectively. The rebound value Q of silver schmidt hammer was 57 (≒ 90 MPa). It corresponds 20% of the uniaxial compressive strength of intact rock. The maximum vibration value around the Ipseok=dae columnar joints was in the range of 0.57 PPV (mm/s)~2.35 PPV (mm/s). The local meteorology of surface temperature, air temperature, humidity, and wind on and around columnar joints appeared to have been greatly influenced the weather on the day of measurement. For the numerical analysis of ground deformation due to its self-weight of the Ipseok-dae columnar joints, the maximum displacement of the right ground shows when the ground distance is approximately 2 m, while drastically decreased by 2~4 m, thereafter was insignificant. The maximum displacement of the middle ground shows when the ground distance is approximately 0~2 m, while drastically decreased by 3~10 m, thereafter was insignificant. The maximum displacement of the left ground shows when the ground distance is approximately 5~6 m, while drastically decreased by 6~10 m, thereafter was insignificant.

• Journal of Life Science
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• v.25 no.10
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• pp.1139-1147
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• 2015

This study was conducted to evaluate the effects of injection of red wine on physico-chemical characteristics of pork loin ham during cold storage. The pork loin hams were manufactured by injection of red wine as Control (0%), T1 (3%), T2 (6%), T3 (9%), and were analyzed, while stored at 10±1℃ for 4 weeks, respectively. As a result of the injection of red wine, the pH values of pork loin ham were reduced, whereas WHC values were increased compared to the control (p<0.05). However, there was no significant difference in cooking loss. In meat color, as injection of red wine increased, the lightness values were reduced, and redness values were increased during 4 weeks. In texture profile analysis, values in shear force, brittleness, gumminess and adhesiveness were increased as red wine injection increased (p<0.05). But, injection of red wine reduced the VBN values until 2 weeks. Treatment groups with more than 3% red wine showed lower TMC values than control until 3 weeks (p<0.05), whereas Lactobacillus counts were significantly increased by injection of red wine since 2 weeks. In conclusion, red wines showed the effect of increasing the quality characteristics related to physical and storage in pork loin ham during cold storage, and proper injection level was 3% when pork loin ham processed.

• Applied Chemistry for Engineering
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• v.9 no.6
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• pp.894-900
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• 1998

An interphase between carbon fiber and epoxy matrix was introduced to increase impact strength of carbon fiber reinforced composites (CFRC) without sacrificing the interlaminar shear strength. Flexible polymers, I. e., MVEMA (poly(methyl vinyl ether-co-maleic anhydride)) and EMA(poly(ethylene-co-maleic anhydride)), which have reactive functional groups were considered as interphase materials. Weight hain of MVEMA and EMA onto the surface of carbon fibers was evaluated by changing the parameters of electrodeposition process. Electrodeposition mechanism of polymers which have anhydride functional group was identified by IR spectroscopy, that is, the generation of $RCOO^-$ functional group by the attack of hydroxide anion in the basic solution was observed. The weight gain was increased by increasing concentration of polymers, current density, and electrodeposition time. However the excess generation of oxygen gas decreased the weight gain by removing the deposited polymers. Washing in the running water easily removed the deposited polymers which are on the fiber surface without bonding, as a results, only 0.5 wt% of deposited polymers are remained.

• Korean journal of food and cookery science
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• v.11 no.4
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• pp.330-336
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• 1995

The purpose of this study was to investigated the effect of the addition of the fruit and powder (0, 5, 10, 15, 20％) from the fruit of paper mulberry (Broussonetia kazinoki Siebold) on the tenderness and palatability of Jangchorim. When up to 20％ of the fruit of paper mulberry contributes to 6.2∼7.0％ decreasing rate in shear force while its powder, a 10.2∼18.4％ reduction rate. And according to the increasing of fruits of paper mulberry added, regardless of its types, cooking loss was somewhat decreased, redness of surface of cooked beef and free amino acid content extractes in the liquid part of Jangchorim was generally increased. Na, K, P, Ca, and Mg was so forth in quantity order. In sensory characteristics, the 15％ fruit of paper mulberry additive group and the 10％ additive group in the its powder type showed the most favorable response.

• Journal of Animal Science and Technology
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• v.49 no.1
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• pp.89-98
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• 2007

This study was carried out to compare the quality characteristics including aroma compounds and pattern of M. Biceps femoris from Korean native black pigs (70kg, 6 months, KNP) and modern genotype pigs (103kg, 6 months, Landrace×Yorkshire, MGP) during vacuum-storage at 2±0.2℃ for 12 days. KNP had high contents of crude protein and ash, but low content of moisture as compared to MGP (p<0.05). KNP showed lower pH and higher cooking loss than MGP (p<0.05) during storage. CIE a* and b* values of KNP significantly higher during storage as compared to those of MGP (p<0.05). TBARS value of KNP significantly increased after 8 days as compared to that of MGP (p<0.05). Shear force value of KNP was higher than that of MGP until 8 days (p<0.05). Volatiles by SPME-GS/MS was slightly different between KNP and MGP, but aroma pattern by electronic nose was not different. Therefore, KNP had redder and darker color, higher cooking loss and harder texture than MGP. The sensory quality of KNP was better than those of MGP (p<0.05), although aroma characteristics by instruments were not different between KNP and MGP.

• Korean journal of food and cookery science
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• v.13 no.5
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• pp.617-622
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• 1997

The purpose of this study was to investigate the effect of the addition of the extract (0, 2, 4, 6, 8%) and crude enzyme (0, 0.05, 0.1, 0.5, 1%) extracted from the fruits of paper mulberry (Broussonetia kazinoki Siebold) on the tenderness and palatability of Jangchorim. Addition of up to 8% of the extract diminished the shear force by 4.8∼27%, while the addition of up to 1% of the crude enzyme begot 7.8∼34.2% decrease. Also, as the addition of the fruits of paper mulberry increased, the cooking loss was somewhat decreased, an the redness of cooked beef surface and free amino acid content in the liquid part of Jangchorim were generally increased. The contents of the mineral were in the order of Na, K, P, Ca, and Mg when crude enzyme was added. In sensory evaluation, the 4% crude extract from the fruit of paper mulberry and 0.1% addition in its crude enzyme showed the most favorable response.

• Food Science of Animal Resources
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• v.27 no.2
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• pp.157-162
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• 2007

Emulsification sausages were prepared in 3 different ways: T1: fat added after ice, T2: fat added before ice, T3: all ingredients added together. Each sample was ground for 4.5 min by a silent cutter at $15^{\circ}C$ and emulsified batters were stuffed into fibrous casing and then cooked for 40 min at $78^{\circ}C$ to determine the effect of the order of ingredient addition on the qualities of emulsion type sausage. The pH of T1 sausage was significantly higher, whereas the pH of T3 was significantly lower compared with the other samples(p<0.05). The shear force was significantly higher in T1 sausage, however the hardness and gumminess were significantly lower in T1 sausage compared with other two types(p<0.05). With regard to sensory evaluation, the relative amounts of flavor can be summarized as T2>T1>T3, and the color was significantly higher in T1 and T2 compared with T3(p<0.05). There was no significant difference among the test sausages with regard to aroma, juiciness, tenderness and overall acceptability(p>0.05). There were no significant differences in free moisture, water holding capacity(WHC), meat color and texture properties such as brittleness, cohesiveness, springiness and chewiness. As a result of this study, the sausage were much for sausage prepared by adding the fat after the ice(T1) than the other sausage samples in which fat was added after ice to make emulsion type sausages.