• Asian Journal of Turfgrass Science
• /
• v.15 no.4
• /
• pp.157-168
• /
• 2001

This study was carried out to investigate the offsets of pyroligneous acid on the growth of ‘Penncross’Creeping Bentgrass (Agrostis palustris Huds.) and to propose the practical use for ecologically responsive management in Korean golf courses. In the plots affected by 300, 500, and 800 times diluted pyroligneous acid, the turfgrass growth increment and the visual quality were measured at fixed periods. The data were subjected to paired samples T-test. The results summarized are as follows； 1) In leaf growth increment, density, and root spread depth, turfgrass affected by 500 and 800 times diluted pyroligneous acid were superior to the control continually. It was reliable in the statistics. Especially, 500 times diluted solutions was superior to the others. 2) In color, texture, uniformity, and recuperative strength, the visual quality of turfgrass affected by 500 and 800 times diluted pyroligneous acid were superior to the control continually. It was reliable in the statistics except the recuperative strength. Espe-cially, 500 times diluted solutions tended to be superior to the others. 3) There was no symptom of a disease in all plots. The existing management was thought to be suitable in this golf course. 500 and 800 times diluted pyroligneous acid were not thought to trigger or promote a disease, 4) After investigating the effect of pyroligneous acid on turfgrass growth, the soils of all plots were analyzed. In all plots, the chemical properties of the soils were not changed obviously. 5) Considering the results mentioned above, the practical use of 500 and 800 times diluted solutions might decrease the amount of nutrients and agricultural chemicals used in golf courses as well as promote turfgrass growth in golf courses.

• Korean Journal of Food Science and Technology
• /
• v.32 no.1
• /
• pp.82-89
• /
• 2000

Relationship among the properties of rice, such as amylose contents of endosperm starch, sugar content and amylogram characteristics, and processing properties for rice bread was studied. The amylose content of the rice cultivars decreased in order of Nampungbyeo, Whachungbyeo>Punchilmi(fl)>Nampung CB243> Whachung du-I, Nampung EM90>Whachung-chalbyeo>shr. Protein contents of rice tested in this study were almost same level, however, shr, the high sugar rice, showed the highest protein content scored as 8.2%. The study showed that the amylose contents of rice cultivars were negatively correlated with their protein contents. The starting temperatures for gelatinization of the flour of Punchilmi(fl) and Shurunken(shr) were low, however, in case of Whachungbyeo and Nampungbyeo plus their mutants derived from the both, the stickiness and the hardness of the flours were shown to be positively correlated with the amylose contents. In addition, loaf volume tested using sensory evaluation and overall quality showed the same tendency. Among the rice cultivars tested in this study, breads made from white rice had good qualities in bread making process than those made from brown rice. The bread made from Nampungbyeo was demonstrated to have highest score e in overall quality, as well as the lowest retrogradation index during storage at $4^{\circ}C$

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.6
• /
• pp.869-874
• /
• 2005

The purpose of this study was to determine the qualities of loaf breads added with green tea powder, minimum fermented tea powder (fermented for 10 hrs), medium fermented tea powder (fermented for 17 hrs), and black tea powder (fermented for 24 hrs). The moisture content of loaf bread added with green tea and three types of fermented tea was $36.02\~36.44\%$ and was similar to the control group of $36.98\%$. The content of crude protein and ash of loaf bread added with green tea powder and fermented tea was higher than that of control group. The water holding capacity of loaf bread added with green tea powder was the highest and was followed by the fermented tea added group and the control group. The volume and specific volume of loaf bread were high in tile order of the control group, the fermented tea added group, the green tea added group. The lightness of loaf bread got lower, while the redness and the yellowness of the bread 9ot higher as loaf bread was added with more fermented tea. The hardness of loaf bread get higher, but the cohesiveness got lower as loaf bread was added with the more fermented tea. The gumminess and chewiness of loaf bread added with black tea powder were the highest. The result of sensory evaluation of the loaf bread showed that the preference of the color was tBle highest in the control group, while the preference of the flavor and the taste was the highest in the green tea group and the minimum fermented tea group. The preference of overall acceptability of loaf bread was the highest in the minimum fermented tea group.

• Korean journal of food and cookery science
• /
• v.19 no.2
• /
• pp.210-215
• /
• 2003

When Kimchi is cooked, it is very import to find an appropriate level for the salt content of the cabbage to makes the best tasting Kimchi. Therefore, in this article, attempts were made to find the best salted cabbage condition using difference salt solution concentration, temperatures and fermentation periods. In the experiments with the difference of the salt solutions, 10 and 15%, the salted cabbages were packed in polyethylene bags, and incubated at 10, 15, 20 and 25$^{\circ}C$ for 0, 2, 4, 6, 8, 10, 12, 14, 16 and 20 hrs. As a result, the best tasting Kimchi, in terms of texture characteristic, were found with storage times of 10 and 6-8 hrs, with salt solution concentrations of 10 and 15%, respectively, both of these at 25$^{\circ}C$. The best conditions, in terms of the kimchi taste characteristics, where 6-10 hrs, with the salt solution concentrations of 10 & 15%. With storage conditions of 10 hrs and a salt solution concentraction of 10%, and 6-8 hrs and a salt solution concentration of 15%, both at 25$^{\circ}C$, the texture characteristics were fresh. clear and coot. Also, the points of the appropriate salt content differ with temperature. Therefore, the appropriate conditions for the salting time, storage temperature and salt solution concentrations will make the best tasting, most nutritious Kimchi, in the least time and most economically.

• The Korean Journal of Archival Studies
• /
• no.29
• /
• pp.129-173
• /
• 2011

Standards-curriculum based archival contents for education is the best effective teaching and learning units for historical thinking abilities. This paper purposes a developing procedures of an archival contents for education that is theoretical instructions of developing an archival contents for education by the National Archives of Korea. This paper can be used of the theoretical bases for the National Archives of Korea by proposing the methodology of development of an archival contents for education. The developing procedures of an archival contents for education is the same with the procedures of developing an e-learning contents that has planning, analyzing, designing, developing and assessing steps but it is characterized by an archival contents for education that is curriculum standards analysis, collection analysis, and detailed design for structured formats in effective-accomplishments for teaching-learning objectives. I propose the procedures for determining teaching-learning subjects that enable the development of an archival contents for education by curriculum standards analysis. I also propose the procedures for deriving the key words from the teaching-learning subjects. Collection analysis methods analyze key records that correspond to the learning subjects according to the selection criteria of primary sources. In the steps of designing, titles of contents and contents structures have to be determined and storyboards based on flowchart of learning have to be made of according to the results of analyses. In the steps of developing contents, making a copy of primary sources like a original is the key points. And also in the steps of assessment, products of teaching-learning contents to effectively achieve the teaching-learning objectives have to be estimated by the appraisal board. Finally I propose that user's survey research after the services have to be reflected on contents updates and new developments of contents.

• Journal of the Korean earth science society
• /
• v.44 no.1
• /
• pp.62-78
• /
• 2023

The purpose of this study is to analyze the field of Earth science at a science fair. For this purpose, 566 pieces of data spanning 21 years (2000 to 2020), acquired from entries in the Earth Science section on the science fair website, were analyzed using the semantic network method. As a result, geoscience topics have been actively explored in works submitted for the Earth Science section of the science fair. Fossils from the Cretaceous period of the Mesozoic Era were particularly predominant. Together with these, keywords corresponding to astronomy, space science, and atmospheric science formed a small-scale network. Astronomy and space science mainly dealt with the dynamic characteristics of asteroids, Venus, and Jupiter. Other subjects included the solar system, sunspots, and lunar phases. Atmospheric science has focused on atmospheric physics, atmospheric observation and analysis technology, atmospheric dynamics, air quality monitoring, while marine science has been limited to physical oceanography and geologic oceanography. This study, is expected to help select Earth Science topics and conduct inquiry activities in schools.

• Journal of the Korean Association of Geographic Information Studies
• /
• v.27 no.2
• /
• pp.34-44
• /
• 2024

Recently, due to abnormal climate caused by climate change, natural disasters such as floods, landslides, and soil outflows are rapidly increasing. In Korea, more than 63% of the land is vulnerable to slope disasters due to the geographical characteristics of mountainous areas, and in particular, Quarry mines soil and rocks, so there is a high risk of landslides not only inside the workplace but also outside.Accordingly, this study built a DEM using UAV and aviation LiDAR for monitoring the quarry, conducted a time series change analysis, and proposed an optimal DEM construction method for monitoring the soil collection site. For DEM construction, UAV and LiDAR-based Point Cloud were built, and the ground was extracted using three algorithms: Aggressive Classification (AC), Conservative Classification (CC), and Standard Classification (SC). UAV and LiDAR-based DEM constructed according to the algorithm evaluated accuracy through comparison with digital map-based DEM.

• Food Science and Preservation
• /
• v.30 no.4
• /
• pp.642-653
• /
• 2023

This study was conducted to determine the quality properties, phytochemical compounds, and antioxidant activities of cookies prepared by replacing wheat flour with 0%, 2%, 4%, and 6% aronia powder. The moisture content of the cookies decreased as the amount of aronia powder added increased. In contrast, the ash, crude protein, and crude fat content of the cookies did not differ between the control cookie and the cookies prepared with 2-6% aronia powder. The spreadability, leavening rate, loss rate and pH decreased with increasing aronia powder content. Compared to the control cookie, the lightness of the cookies decreased, but the redness and yellowness of the cookies increased as the amount of aronia powder added increased. The total polyphenol content of the cookies increased with increasing aronia powder content. The antioxidant activity of the cookies increased significantly as to the amount of aronia powder added increased compared to that of control cookie. Based on the these results, it is concluded that adding aronia powder to cookies increases antioxidant activity.

• Korean journal of food and cookery science
• /
• v.19 no.6
• /
• pp.765-771
• /
• 2003

The aim of this study was to standardize the various methods and recipes of Hwajeun (glutinous rice pancake with flower) appeared in the literature. For this purpose, the effects on the sensory and rheological characteristics of Hwajeun in terms of the various levels of oil and frying times were investigated. This experiment consisted of a sensory evaluation in terms of the acceptance (color, flavor, oily feeling, softness, chewiness, adhesiveness, taste and overall preference) and objective evaluation performed by a texture analyzer, a color difference meter and measurements of the water content and oil absorption. The moisture content of the treatments as a function of the frying time, S7, showed a significantly(p＜0.01) low value, and the oil absorption of the Hwajeun made with different frying times increased in proportion to the increment of the frying time(p＜0.001). In terms of color, the b value of the Hwajeun made with 16g oil for frying showed a higher value than the others. In the two bite compression test, the hardness of the Hwajeun made with 4g oil for frying showed a significantly (p＜0.001) high value among the S2 and S3 samples. As a result of the sensory evaluation for the Hwajeun made with various amounts of oil and frying times, the Hwajeun made with 16g oil for frying and a 2 min frying time for each side (S6) was the most preferred in terms of the softness, chewiness, taste and overall preference of the sensory evaluation

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.6
• /
• pp.877-884
• /
• 2013

This study investigated the optimal composition of sugar and artificial sweeteners in oatmeal cookies. Modified cookies were examined for their quality characteristics and glycemic index in humans. Oatmeal cookies with various amounts of sugar (20, 30, or 40%) were made to the equivalent sweetness of 100% sugar cookies (the control) with sucralose and stevioside. The density and acidity of cookie dough were not significantly different between the different cookie groups. However, baking loss and the spread index were significantly lower in the 100% sugar cookie group compared to cookies supplemented with artificial sweeteners. The color lightness (L value) and redness (a value) were highest in 30% and 100% sugar cookies, respectively. The strength of the cookies was negatively correlated with sugar content. In sensory evaluations, scores for taste, color and texture were higher in 30% and 40% sugar cookies, respectively, but the overall preference was higher in 30% sugar cookies. We therefore tested 30% and 100% sugar cookies for their glycemic index in college students. After overnight-fasted students consumed either 30% or 100% sugar cookies (containing 50 g of carbohydrate in dough weight), blood glucose levels increased 27.8 and 15.7 mg/dL, respectively, at 1 hour from the baseline. However, at 2 hours from the baseline, students who consumed 100% sugar cookies had a remarkably lowered blood glucose levels. Students who consumed 30% sugar cookies did not have as much of a change in blood glucose levels. In conclusion, 30% sugar oatmeal cookies made with sucralose and stevioside can be used to make a low-sugar cookie with a low glycemic index.