• Korean Journal of Food Science and Technology
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• v.16 no.4
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• pp.408-412
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• 1984

This study was intended to investigate the physiological effect of gamma irradiation at 50, 100 and 500 Gy on the garlic bulbs stored at low temperature of $3\;{\pm}\;1\;^{\circ}C$ and a relative humidity of 70-80%, and room temperature of $12\;{\pm}\;5\;^{\circ}C$ and a relative humidity of 75-85%, respectively for 10 months. Irradiation treatment stimulated temporary the respiration of garlic, which was greatly affected by storage conditions later. Sprouting of garlic was effectively inhibited in the all irradiated and low temperature groups until 10 months of storage, while the nonirradiated and 50 Gy groups were partially rooted around the 4th month after storage under both conditions. Weight loss and spoilage were shown to be little affected by irradiation until the nonirradiated garlic sprouted, and at the latter stage of storage period, the optimum dose of irradiation showed a significant effect on the reduction of weight loss and spoilage in stored garlic. It was also found that irradiation for sprout inhibition did not influence the firmness of garlic cloves.

• Applied Biological Chemistry
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• v.12
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• pp.83-88
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• 1969

In order to inhibit sprouting of garlics during the storage period and the extend their storage life, garlics were irradiated by gamma-rays $(Co^{60})$ and kept at room temperature. The effects of gammaradiation on sprouting inhibition, chemical contents during storage, and spoilage molds were investigated and the results are as follows. 1. Garlics obtained from Muan showed the shorter dormancy period and sprouted earlier than those from Dangjin. 2. Regarding the radioresistance, some differences were found between garlics from Muan and Dangjin. 3. The sprout of garlics from both areas was completely inhibited at 10 Krad and remarkable effect on sprouting was observed even with 5 Krad in case of garlics from Dangjin. 4. The rates of loss in moisture and weight were lower in irradiated lots than control. 5. Change of sugar content was not observed with ${\gamma}-irradiation$ under 300 Krad. 6. Spores of Aspergillus niger and Aspergillus alliaceus were little germinated at a level of 300 Krad.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.4 no.2
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• pp.101-106
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• 1999

The down-core distribution of chlorophyll a, organic carbon contents and ${\delta}^{13}C$ in the bottom sediments were measured to understand the evolution of eutrophication in Masan Bay. Bottom sediment were collected in January 1994. The chlorophyll a and organic carbon contents in the sediment core decreased with increasing sediment depth, respectively. Bottom sediments (0~20 cm) in Masan Bay was rich in chlorophyll a (avg. 9.6 ${\mu}g\;g^{-1}$ dryweight) and organic C (avg. 2.5%). The down-core distribution of chlorophyll a suggests that the inner part of Masan Bay has experienced the acceleration of chlorophyll a supply since 1960s. Flux of organic carbon to the sea floor is in the range of 10 $gCm^{-2}\;yr^{-1}$ assuming the C:Chl a ratio of 25. It suggests tht approximately 1.3% of the fixed carbon by phytoplankton appears to be deposited in the bottom sediments.

• Journal of Animal Science and Technology
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• v.45 no.1
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• pp.87-100
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• 2003

This study was conducted in order to determine a proper level of molasses addition through the analysis of changes in appearance, nutritive and silage parameters before and after ensiling or deepstacking of broiler litter, to evaluate the effect of pelleting processed broiler litter and to develop methods to enhance palatability of broiler litter and reduce the adjustment period by ‘Hanwoo’ steers. Molasses addition was effective in ensiling and deepstacking of broiler litter and the proper addition level was about 5%. Changes in nutritive values of broiler litter by ensiling and deepstacking with or without molasses treatment were not great. Adding 5% molasses at deepstacking of broiler litter did not affect(P<0.05) in vitro digestion of dry matter and organic matter. Pelleting of broiler litter resulted in significant(P<0.05) moisture evaporation, organic matter reduction and nearly threefold increase of bulk density. Pelleting or molasses addition of broiler litter improved palatability by ‘Hanwoo’ steers and reduced the adjustment period by half(8-9 d).

• Journal of Conservation Science
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• v.33 no.5
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• pp.381-390
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• 2017

Desalination is the main focus of the stabilization of iron artifacts. However, drawbacks such as re-corrosion are noted due to the uncertainty in the elimination of the corrosive factors and artifacts. Several studies have been carried out on the effects of corrosion inhibitors to overcome these shortcomings. In this study, the effects of type 3 water treatment on corrosion inhibitors were investigated. Surfaces of samples that contained film corrosion inhibitors on their surfaces were analyzed. The results revealed that the surface rust was removed from the sample of type 1 No. 2 that was mainly composed of phosphate. The average weight reduction rates of re-corrosion samples were 0.58, 0.03, and 0.07% for type 1 No. 2, type 2 No. 2, and type 3 No. 2 respectively. The changes in the $Cl^-$ ion, a corrosive agent were found to be 28.60, -4.08, and -1.94 ppm for type 1 No. 2, type 2 No. 2, and type 3 No. 2 respectively. The water-treated films were analyzed by X-ray photoelectron spectroscopy (XPS). It was found that type 2 No. 2 had less Fe the basis metal, than that in type 3 No. 2 indicating much better film. Moreover, Si content was higher in type 2 No. 2, based on the silicate content, than in type 3 No. 2. They are speculated to be the reason or the formation of a better film. Type 1 No. 2, which is mainly composed of phosphate, would be inappropriate as a metal artifact conservation treatment. It was determined that type 2 No. 2 and type 3 No. 2 water treatments, which are mainly composed of silicate, provided excellent corrosion inhibiting effects. Corrosion inhibitors could be used as emergency treatment agents during the excavation of iron artifacts.

• Journal of Korean Society of Coastal and Ocean Engineers
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• v.32 no.5
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• pp.331-339
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• 2020

In this study, ways to reduce the edge pressure at the bottom plate of the caisson breakwater were considered. The water depth, freeboard, design wave height and period, and the location of the center of gravity on the super-structure of the breakwater were selected as key design variables that influence the edge pressure, and analyzed how the edge pressure changes according to the change of this key variables. The pressure distribution formulae suggested in the design standard was applied for the calculation of design wave forces. Based on the wave forces, the required effective self-weight of the super-structure and the minimum width of the caisson were determined to have a safety factor of 1.2 against sliding and overturning. From the results, it was found that the edge pressure rapidly increased as the water depth increased, and could exceed the allowable bearing capacity when it reached a certain water depth which is 20 m within the analysis conditions. It was also confirmed that the edge pressure gradually increased linearly as the freeboard increased, but decreased with the increase of the wave height and period. This edge pressure could be significantly reduced up to more than 20% by moving the center of gravity of the super-structure to the seaside, which is 5% of the caisson width. Based on the analysis results and the recently conducted research results, a method was proposed to reduce the edge pressure that can be used in the design.

• Elastomers and Composites
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• v.38 no.4
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• pp.303-315
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• 2003

Inorganic/organic composite particles were also synthesized by changing an initiator an it's concentration, concentration of an adsorbed surfactant, reaction temperature, and agitation speed in the presence of $CaCO_3$ adsorbed SDBS. The polymerization conditions were optimized according to the conversion of the core-shell composite particles. In the inorganic/organic core-shell composite particle polymerization, $CaCO_3$ absorbed surfactant SDBS of 0.5 wt % was prepared first and then core $CaCO_3$ was encapsulated by sequential emulsion polymerization using MMA, concentration of APS $3.16{\times}10^{-3}mol/L$ to minimize the formation of new PMMA particle during MMA shell polymerization. The structure characterization of the inorganic/organic core-shell particles was verified by measuring the decomposition degree of $CaCO_3$ using HCl solution. It was found that $CaCO_3$ was encapsulated by shell PMMA due to having excellent dispersion in the epoxy resin, smooth surface distinctly from spindle shape, and broad particle distribution after the capsulation.

• Food Science and Preservation
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• v.7 no.3
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• pp.245-248
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• 2000

It was attempted to find a method to prevent greening of crushed garlic. The storage conditions and heat treatments before crushing were tested for the prevention of greening in crushed garlic. 'Namhae' garlic (sub-tropical type), 'Seosan' and 'Danyang' garlic (traditional) type for cool area) were stored in room temperature(20${\pm}5^{\circ}C$, low temperature(0$^{\circ}C$), and CA(O$_2\;3%,\;CO_2$ 5%) storage for five months, and their samples were crushed. The crushed garlic had no significant differences in greening according to the cultivars. Greening did not occur for the crushed garlic from bulbs stored either in room temperature or CA storage. Greening was the unique symptom observed in crushed garlic from bulbs stored in low temperature. For the prevention of greening, heat treatment was conducted at 40, 35 and 30$^{\circ}C$ prior to make the crushed garlic from bulbs which were stored in low temperature. The effective duration of heat treatment before crushing was 7 days at 30$^{\circ}C$, 3 days at 35$^{\circ}C$, and 1 days at 40$^{\circ}C$ Greening was most effectively prevented in 1 day at 40$^{\circ}C$ treatment. During the heat treatments, changes in enzymatic pyruvic acid content and sprouting rate were slightly observed in garlic bulbs treated at 40$^{\circ}C$ for 1 day.

• Food Science and Preservation
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• v.20 no.3
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• pp.386-393
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• 2013

This study was conducted to investigate the change in quality attributes of fresh-cut potatoes with heat and browning inhibitor treatment (CW: dip in the cold water for 30 sec at $4^{\circ}C$, HW: dip in the water for 60 sec at $55^{\circ}C$, AA: dip in the 0.1% solution of ascorbic acid for 60 sec at $4^{\circ}C$, HA: dip in the 0.1% solution of ascorbic acid for 60 sec at $55^{\circ}C$) during storage at $5^{\circ}C$. During storage, fresh-cut potatoes treated with HA showed the lowest value in surface color. PPO and PAL activities of fresh-cut potatoes treated with HA were gradually increased during storage. Hardness, weight loss, soluble solids content and moisture content had no significant difference between the treatments. In sensory acceptance, fresh-cut potatoes treated for HA marked the best quality. Conclusively, heat and browning inhibitor treatment showed the positive effect on browning inhibition while maintaining the quality of fresh-cut potatoes.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.520-525
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• 1994

This study was carried on the garlic-seasoning oil production by autoclaving method and evaporating method in order to research a developed method. The raw, flake, extract states of garlic was added 40%(w/w) of total amounts to corn salad oil. All samples treated with various conditions analyzed the volatile flavor components(VFC) during incubating ($40{\pm}2^{\circ}C$) and heating ($185{\pm}2^{\circ}C$). In the garlicseasoning oils, the contents of propane, pentane, methyl allyl trisulfide and diallyl trisulfide as the major VFC were decreased while the contents of propenal and hexanal increased according to the storage and heat treatment. The order of flavor contents among garlic states were raw>extract>flake, but flavor stability were raw>flake>extract states during storage, while flake>raw>extract states in heat treatment. VFC in garlic-seasoning oil made by evaporating method were about 66.1% level of those made by autoclaving method, but the changing tendency of their content during storage and heat treatment were shown to be similar. According to those results, autoclaving method and evaporating method were thought to the rational method in preparation of garlic-seasoning oil.