• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.625-630
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• 1995

In order to know the effects of hot-water extracts of starches on gel formation and gel properties, some physicochemical properties and molecular distribution of the extracts were measured. Also, after acid-hydrolysis of starch gels and extract gels, extent of hydrolysis and $\overline{D.P}._n$, and molecular distribution of hydrolysis-residue were measured. Extraction ratio of grain starches (buckwheat, corn, rice, and wheat) were $4.0{\sim}6.6%$. The ratio of acorn and mungbean starches were 11.7 and 13.5%, respectively. Iodine affinity of the extracts was $17.2{\sim}17.7%$ in starches using for Mook, SM(acorn, buckwheat, and mungbean), $13.7{\sim}14.9%$ in starches not using for Mook, SNM(corn, rice, and wheat). Blue value was also higher in SM than in SNM. $\overline{D.P}._n$. of extracts of SM were bigger than those of SNM. In molecular distribution experiment, amylopectin fraction was not found from the extracts except rice starch extract. The extent of acid hydrolysis of the starch gels were $70{\sim}84%$ after 60 days, and the extent of the extract gels were $22{\sim}35%$. The extent of hydrolysis of starch gels and extract gels made with SM were lower than those of SNM.

• The Journal of Engineering Geology
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• v.5 no.2
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• pp.139-153
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• 1995

Engineering characteristics of granitic rock masses in Geoje island were estimated by investigating the mechanical and hydraulic properties of core samples drilled in - situ. Since the effect of in -situ stresses could not be considered, some of the engineering properties estimated through rock mass classification were quite different from the in - situ tested results. Based on the results of rock mass classification, borehole tests, and laboratory test the empirical parameters for the design of underground structure were assessed. Though some number of fractured zones were found, granitic rock mass in the southern part of Geoje island showed fairly good quality and the excavating conditions were expected to be suitable for the construction of large scale underground facilities.

• Applied Biological Chemistry
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• v.32 no.2
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• pp.132-136
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• 1989

A new glycosyldiglyceride was purified from the ethylacetate soluble fraction of Panax ginseng extract by silica gel column chromatography and chemical structure of the compound was studied with IR, MS, $^{13}C-NMR$ spectroscopy and degradation method. The carbohydrate moiety was identified as ${\beta}-D-glucose$, and palmitic acid occupied about 70% of the acyl groups. This compound was first purified from Panax ginseng.

• Economic and Environmental Geology
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• v.24 no.4
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• pp.447-463
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• 1991

Petrological and chemical studies of Precambrian dikes in the southern Lake Superior region were conducted with the objects of evaluating magma source and constraining models for the paleo-tectonic environment. Forty-six samples were analyzed for major, trace, and rare earth elements. Chemical data of the studied dikes are typical of continental tholeiites and showing iron-enrichment fractionation trend. With wallrock contamination carefully evaluated, a series of tectonic discriminating methods utilizing immobile trace elements indicate that the source magma was a high-Ti tholeiitic basalt similar to present-day T-type MORB. Effect of chemical contamination from wallrock assimilation accmulates with increasing differentiation. Evolved rocks show LREE enriched patterns and have enhanced levels of LIL elements (e.g., Rb, K, Ba, Th), but low levels of high field strength elements (e.g., Nb, P, Ti) with respect to their neighboring elements. It is suggested from this study that this enrichment possibly due to a combination of a feature inherited from the subcontinental lithosphere and crustal contamination. Geochemical signatures of these rocks are distinctively different from those of arc-related volcanics. Comparisons with chemistries of modern magmas show a pattern of overlap between Within-plate and ocean-floor characteristics, and chemical signatures of these rocks favor a model of intrusion into a crustal environment undergoing lithospheric attenuation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.1
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• pp.94-98
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• 1982

Present investigation was carried out to clarify chemical characteristics, lipid composition, fatty acid components and the sterol composition of the lipids from the fresh-water cockle, Corbicula slatier. The results obtained are as follows :1) The oil content, iodine value and unsaponifiable matter of the total .lipids were 2.17, 119 and $16.6\%$ respectively. 2) The main components of the total lipids were phospholipids (ahout $43\%$), triglyceride and sterol. 3) The main fatty acids of the total lipids were $C_{16:0}\;(48.4\%),\;C_{14:0}\;(10.0\%),\;C_{18:3}\;(8.3\%),\;C_14:1\;(5.4\%)\;and\;C_{18:1}\;(5.3\%)$. 4) Sterols found were 24-methylenecholesterol ($14.1\%$), $\beta-sitosterol(22.5\%)$, fucosterol ($14.9\%$), isofucosterol (?) ($14.0\%$), $\Delta^7-avenasterol (?)(5.2\%)$ and cholesterol ($2.3\%$).

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.1
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• pp.17-24
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• 1997

The effects of steeping on the physicochemical and gelatinization characteristics of glutinous rice flour and its starch were studied. Steeping conditions were 1 day at 25"C,7 days at 2iC and 7 days at 35"C. Crude protein, lipid and ash content were decreased br steeping. It was observed with scanning electron microscopy that endosperm cell wall of glutinous rice flour was diminished by steeping. Although morphology of the glutinous rice starch granules was not affected, the size was decreased by steeping. Density and water binding capacity(WBC) of glutinous rice flour and its starch were changed by steeping. X-ray diffraction pattern of glutinous rice starch was A type and was not affected by steeping. Swelling power of glutinous rice flour and its starch was increased but solubility was decreased by steeping. In Brabender amylographic examination, peak viscosity of untreated glutinous rice flour was very low and increased enormously by steeping resulting in the similar Brabender viscosity pattern to its starch. The gelatinization temperature examined by X-ray diffractometry was lowered by steeping. And the degree of gelatinization under the conclusion temperature increased with increasing of steeping Period and temperature.mperature.

• Proceedings of the Korea Water Resources Association Conference
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• 2018.05a
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• pp.433-433
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• 2018

한국은 지진에 대한 관심이 낮았으나, 2016년 09월 12일 경상북도 경주에서 가장 큰 규모인 5.8의 지진이 발생하였으며, 강력한 지진이 발생할 수 있다는 경고가 이어지고 있다. 지진과 관련된 정확한 원인 분석과 정량적인 평가가 체계적으로 이루어지지 않고 있어, 규모와 빈도, 위험지역 분석 등 정밀한 평가와 예방대책을 마련해야 한다. 정량적인 지진 발생 분석을 위해 본 연구에서는 지진 발생과 지하수와 같은 수문기상학적인 인자에 의해 영향을 받는다는 가설을 세우고 지하수의 변동 패턴과 지진의 발생 패턴의 유사점을 추정하였다. 이를 위해 지진자료의 통계적인 특성을 분석하였다. 그리고 지질특성이나 지각 판 운동 외에도 수문순환이 영향을 미치는지 확인하기 위해 육지와 바다에서 발생한 지진으로 구분하여 지진발생횟수와 에너지를 분석하였다. 분석결과, 육지와 바다로 구분했을 때 바다에서 더 많은 지진이 일어났다. 또한 Wilcoxon rank-sum test 비모수 추정기법을 통하여 분석한 결과 서로 다른 성질을 보여 따로 분석하였다. 그 결과, 동해와 남해, 서해와 동해가 같은 성질을 보이는 것으로 분석되었다. 그리고 육지는 8월부터 이듬해 7월까지 지진발생의 한 주기를 이룰 가능성을 보였다. 그러나 바다는 육지와 정반대로 2월부터 7월까지 많은 지진 에너지가 발생하고 있으며, 1월까지는 에너지 수준이 상대적으로 낮은 것으로 분석되었다. 이와 같이 지하수가 육지에서 바다까지 유동하는 시간으로 인해 6개월의 시간지연이 발생하는 것으로 판단된다.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2006.05a
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• pp.233-240
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• 2006

식육의 독특한 맛 성분과 향기성분의 전구물질은 각각 적육과 지방 조직의 수용성 물질이라고 보고되어 있으며(도변(渡邊) 과 좌등(佐藤), 1974), 가열육의 기호성에 관여하는 향미는 복합적인 전구물질들이 열처리 과정에서 일어나는 여러 가지 반응에 의하여 많은 휘발성 물질들이 생성되면서 얻어지는 것으로 알려져 있다. 식육향에 관여하는 휘발성 성분들은 약 600개 이상이 동정되어 있고, 식육의 종류, 품종, 연령, 성별, 사료 등이 이러한 향기에 영향을 주며, 또한 도살 후 저장되는 동안에 휘발성 성분들의 변화 양상은 가열육의 향기에 절대적인 영향을 주게 된다. 일반적으로 냉장육의 경우는 자기 소화에 의한 숙성 효과로 연도와 풍미가 향상되게 되며 숙성된 육은 비숙성육보다 기호성이 우수하다. 우육의 기호성은 향기, 맛 및 조직감이 상호작용하여 결정되는데 우육에 함유되어 있는 지질 및 지방산 조성은 우육의 맛과 풍미에 많은 영향을 미친다(Waldam 등, 1968). 도변(渡邊) 과 좌등(佐藤)(1974)은 지질이나 유리지방산 등에서 생성되는 화합물들과 지방산의 불포화도, 지방산의 자동 산화 정도 등이 우육 향기에 관여하고 있다고 하였다. 본 연구 결과는 저장온도가 낮을수록 저장성을 증가시킬 수 있다는 김 등(1996)의 보고와 일치하였다.

• The Journal of Engineering Geology
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• v.26 no.3
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• pp.339-352
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• 2016

The best way of investigating the physical and mechanical properties of subsurface materials is the combined interpretation of data from borehole geophysical surveys and geotechnical experiments with rock samples. In this study two surface seismic surveys with refraction and surface-wave method are alternatively conducted for downhole seismic surveys in test site for geological field trip in Jeungpyung, Chungbuk. P- and S-wave velocity structures are delineated by refraction and MASW (multichannel analysis of shear waves) methods, respectively. Possion's ratio section, reconstructed from P- and S-wave velocities, is correlated to the outcrop geological features consisting of reddish sedimentary rock, gray volcanic rock, and joints/fractures. In addition, rock samples representative for reddish sedimentary and gray volcanic features are geotechnically analyzed to provide physical, mechanical properties, and elastic modulus. Dynamic elastic moduli estimated from geophysical data is found to be higher than the one from geotechnical data. Reddish sedimentary rock characterized with low porosity and moisture content corresponds to the zone of low electrical resistivities and their small variations in the resistivity sections between the rainy and dry days. This trend suggests that the weathered gray volcanic rock and the nearby fractures with higher low porosity and moisture content are interpreted to be good carrier especially in rainy season.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.147-151
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• 2004

본 실험은 사료내 옻 급여 수준에 따른 돈육의 이화학적 성질에 미치는 영향을 알아보고자 실시하였다. 사료내 옻나무 첨가 급여 수준은 비육후기 사료에 옻 분말 2%, 4%를 첨가하여 8주 동안 급여하여 돈육의 지방산화와 지방산 조성 분석에 이용하였다. 성별에 따라 다소 차이가 있었으나 T1(2% 급여), T2(4% 급여) 처리구들이 대조구보다 낮은 조지방 함량을 나타내었다. 지방산패도에서는 T1(2% 급여), T2(4% 급여) 처리구들이 대조구보다 낮게 나타났으며 이는 지질산화에 대해 안전성을 가지는 것으로 나타났다. 또한 단일불포화지방산과 포화지방산에 비율(MUFA/SFA)과 oleic acid가 옻나무를 첨가 급여한 처리구들에서 높게 나타나 소비자의 기호성에도 바람직한 결과를 얻을 수 있으리라 사료된다.