• Journal of the Korean Geotechnical Society
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• v.22 no.8
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• pp.5-11
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• 2006

A series of large scale plate loading tests are performed to assess bearing capacity characteristic of dredged and reclaimed ground that is reinforced by bamboo net and geotextile as a surface strengthen method. Bearing capacity ratio is distributed from 3.46 to 6.03 for bamboo net and from 2.19 to 3.59 for Geotextile In case of bamboo net, BCR was obtained from 1.6 to 1.7 times than Geotextile. As the comparison of each bearing capacity from test and theory shows, bearing capacity theory for geotextile was not suited for bamboo net. The bearing capacity analysis reinforced by bamboo net shows a good relationship between sand mat thickness (H) / bamboo net space (S), and bearing capacity ratio (BCR).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.6
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• pp.561-568
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• 2009

We determined the contents of heavy metals in the muscle of wild and cultured fishes, collected from fish markets located in the eastern (Pohang), western (Gunsan), and southern (Tongyeong) coasts of Korea, from 2004 to 2005. As the results of monitoring the heavy metal contents in spring season, the wild fishes contained the range of Cd (0.01-0.08 mg/kg), Cr (ND-0.28 mg/kg), Cu (0.06-1.53 mg/kg), Hg (0.02-0.16 mg/kg), Mn (0.04-1.15 mg/kg), Ni (ND-0.09 mg/kg), Pb (0.03-0.41 mg/kg), and Zn (1.84-6.61 mg/kg). While for the cultured fishes, Cd (0.01-0.05 mg/kg), Cr (ND-0.17 mg/kg), Cu (0.05-0.61 mg/kg), Hg (0.02-0.13 mg/kg), Mn (0.03-0.17 mg/kg), Ni (ND-0.08 mg/kg), Pb (0.03-0.33 mg/kg), and Zn (2.06-6.20 mg/kg) were contained. In summer season, the contents of heavy metal in the muscle of the wild fishes were as follows: Cd (ND-0.11 mg/kg), Cr (0.01-0.37 mg/kg), Cu (0.21-1.31 mg/kg), Hg (0.01-0.11 mg/kg), Mn (ND-1.47 mg/kg), Ni (ND-0.26 mg/kg), Pb (0.06-0.48 mg/kg), and Zn (2.94-14.38 mg/kg). In comparison, the contents of heavy metal in the muscle of cultured fishes were Cd (ND-0.05 mg/kg), Cr (0.13-0.33 mg/kg), Cu (0.19-0.56 mg/kg), Hg (0.05-0.26 mg/kg), Mn (ND-0.14 mg/kg), Ni (ND-0.58 mg/kg), Pb (0.07-0.45 mg/kg), and Zn (2.43-7.53 mg/kg). Also the fall and the winter season, the heavy metal contents in the fishes showed almost similar with other season, however, Pb was lower and Zn was higher than both spring and summer season. The wild fishes contained the heavy metals a little more than the cultured fishes. We could not observe clear seasonal variation in the heavy metal contents of the fishes. The levels of Hg and Pb in all samples tested did not exceed the maximum permissible levels in the fishes set by the Korean Food & Drug Agency for safe human consumption.

• Journal of Korean Home Economics Education Association
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• v.33 no.4
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• pp.103-117
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• 2021

Nuts are cholesterol free with high poly-unsaturated fatty acids(PUFA) and have lower intakes of sodium than non-consumers, and thus they can decrease blood pressure. Hypertension is a common primary diagnosis in Korea. Because of extending exposure to 24-hour raised blood pressure and heart rate hypertension is likely to be caused by prolonged short sleep durations. This study examined the relationship between nut consumption and hypertension according to sleep duration among Korean adult. Based on data from the 2010-2016 Korea National Health and Nutrition Examination Survey(KNHANES), the final analytic sample(n=25,359) was used for current analysis. The dietary intake was assessed through a 24-hour recall method. Associations of nut consumption with sleep duration and hypertension were determined using multiple logistic regression with odds ratio(95% CI). All the analyses were carried out in SAS version 9.4, and the significance level was set at p<0.05. With increasing nut intake, the prevalence of hypertension significantly decreased(p for trend=0.02). After controlling for sleep duration, the nut consumption showed significant association with the prevalence of hypertension when sleep duration was 6 to 6.9 h per day(p for trend=0.03) or 7 to 7.9 h per day(p for trend=0.03). In conclusion, dietary total nut intake was found to be significantly associated with the prevalence of hypertension.

• YAKHAK HOEJI
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• v.28 no.5
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• pp.287-291
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• 1984

A rapid and accurate NMR procedure for the analysis of a mixture of sulfametrol, sulfalene and sulfameter in $CDCl_3$ and $dimethylsulfoxide-d_6$ was developed. Thioacetamide was used as an internal standard. The signals chosen for the analysis were a singlet of 4.03ppm due to the methoxyl group of sulfametrol, a singlet of 3.98ppm due to the methoxyl group of sulfalene and a singlet of 3.83ppm due to the methoxyl group of sulfameter. The quantification of the characteristic peak was done by the integration method and the peak height method. The variation coefficient of sulfametrol, sulfalene and sulfameter were 1.7(n=6), 1.7(n=6) and 1.4%(n=6), respectively in the peak height method and 8.9(n=6), 9.4(n=6) and 7.0(n=6), respectively in the integration method.

• Journal of Practical Agriculture & Fisheries Research
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• v.18 no.1
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• pp.79-91
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• 2016

Quality factors which characterize 11 kinds of farm-manufactured apple Jangachi and commercial Jangachi, have been studied in order to provide a guideline to improve the quality and marketing strategy of farm-manufactured pickled apples. Moisture content ranged from 74% to 84% and 81% to 91% in Doenjang Jangachi and vinegar Jangachi, respectively; 38% to 64% in Kochujang Jangachi; 57% to 64% in radish Kochujang Jangachi. Moisture content was 89% in Doenjang Jangachi. Even though moisture content of apple Kochujang Jangachi indicated 48% which is lower than that of radish Jangachi, it was higher than that of a persimmon pickled in Kochujang (38%) and that of Japanese apricot Jangachi (49%). pH and titratable acidity, two indicators used to determine the appropriate ripening period of Jangachi, were pH 3.4~5.6, 0.03~0.14%, respectively. The pH ranged from 5.2 to 5.6 in radish Jangachi; 3.4 to 4.1 in Cucumber Jangachi. pH of persimmon Jangachi, Japanese apricot Jangachi and apple Jangachi showed 4.1, 3.5 and 4.1, respectively. Compared with the pH of traditional Jangachi (3.03~5.36), pH of all of the above Jangachi fall into an appropriate range. The brix of apple Jangachi (30%) was 12% to 18% higher than that of Kochujang radish Jangachi, but it was relatively lower than that of persimmon Jangachi (39%) and that of Japanese apricot Jangachi (49%). Salinity of Jangachi varied depending on which marinating material was used. Salinity in the descending order according to each marinating material demonstrated Kanjang (6% to 13%), Doenjang (7%), Kochujang (3% to 4%). Salinity of apple Jangachi was 3.28% which was relatively lower than that of commercial Jangachi which used either Kanjang or Doenjang as its marinating material. Chromaticity test shows that the brightness value of apple Jangachi (54.70) was similar to that of cucumber Jangachi (50.86, 56.02); the redness value and yellowness of apple Jangachi (16.21 and 26.78) were higher than the redness value (7.27 to 11.23) and the yellowness value (10.62 to 14.69) of radish Kochujang Jangachi. Sensory Characteristics value of apple Jangachi, along with radish and cucumber Jangachi in its color, odor and taste (7.00, 7.50, 7.00, respectively) placed high on the list implying higher preference. However, overall preference value of apple Jangachi was 6.83 which was lower than that of Japanese apricot Jangachi or that of radish Jangachi. The result can be explained by the tendency of people preferring crispy Jangachi and points out that the texture of apple Jangachi needs to be improved to gain popularity. Furthermore, for increased sales of apple Jangachi as a niche product, more rigorous market testing is required.

• Food Science and Preservation
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• v.10 no.1
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• pp.16-22
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• 2003

This study was conducted to find out effective MA (Modified Atmosphere) gas compositions on the oyster mushroom through statistical analysis of the respiration rate and MA storage for the various packaging materials. Under the various gas compositions, the oxygen consumption rate of oyster mushroom was from 28.9 to 161.4mgO$_2$/kg$.$hr and the carbon dioxide evolution rate was from 53.4 to 166.9 mgCO$_2$/kg$.$hr at 20$^{\circ}C$. The estimated MA condition of oyster mushroom were 2.5∼4.5%O$_2$and 11.5∼l3%CO$_2$by the RSREG(Response Surface Regression). The gas compositions of MA packaging are following that 0.03mm LDPE were 1.6∼3.0%O$_2$and 3.9∼5.3%CO$_2$,0.05mm LDPE were 1.2∼1.3%O$_2$and 9.0∼11.1%CO$_2$and Nylon+PE were 0.9∼1.2%O$_2$and 33.5∼39.6%CO$_2$. The weight loss increased at 0.03mm LDPE but has the lowest value at Nylon+PE. The hardness of pileus and stipe was decreased with storage periods. The $\Delta$E-value increased with storage period and seriously changed in early storage period at 12 and 20$^{\circ}C$. In the 0.05mm LDPE, the gas compositions of packaging were similar to estimated gas compositions from the RSREG and the storage quality was superior to the other packaging materials in weight loss, hardness, and color difference at 4, 12 and 20 $^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.50 no.1
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• pp.61-68
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• 2018

The aim of this study was to develop various types of vinegar using whey. Amongst various acetic acidproducing strains, Acetobacter pomorum IWV-03 strain was selected as an excellent strain for the production of whey makgeolli vinegar. The acidity of this vinegar was found to be 5.6%. The total organic acid content and the free amino acid content of the whey makgeolli vinegar were 5.5 and 5.9 mg%, respectively, which was higher than that of the control makgeolli vinegar (5.0 and 4.5 mg%, respectively). In addition, DPPH and ABTS radical scavenging activity of whey makgeolli vinegar were 49.85 and 63.46%, respectively, which were again higher than that of control makgeolli vinegar (27.20 and 19.22%, respectively).

• Journal of the Korean Chemical Society
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• v.51 no.3
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• pp.265-269
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• 2007

A comparative study on crystal structures and UV-visible diffuse reflectance spectra for Nb-containing oxyfluorides was performed to probe the relationship between energy band gap and local structure. The oxyfluorides, RbSrNb2O6F, RbCaNb2O6F and RbNb2O5F are commonly composed of the corner-sharing NbO5F octahedra as structural building units. The average Nb-O(F)-Nb bond angles, which can be a measure of the structural distortion, are 158.6° for RbSrNb2O6F, 149.6° for RbCaNb2O6F and 139.5° for RbNb2O5F. As the bond angle decreases, the band gap increases: 3.48eV for RbSrNb2O6F, 3.75eV for RbCaNb2O6F and 4.03 eV for RbNb2O5F. This experimental result implies that the band gap can be controlled with a range of 0.6 eV through a variation of local structure for the Nb-containing oxyfluorides.

• The Journal of the Korean dental association
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• v.23 no.11 s.198
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• pp.959-964
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• 1985

1,596 ‘H' primary school children were surveyed every year on their oral hygiene status from 1981 to 1984. The results were as followings. 1.dmft rate; 27.94%/ 28.32%/33.33%/28.98% 2.dmf index;2.51/2.90/3.21/2.93 3.dmf rate ;11.87%/11.44%/13.77%/11.26% 4.dmf index ;5.33/5.86/6.63/5.70 5.DMFT rate ;6.96%/5.00%/6.52%/6.34% 6.DMFT indes;1.07/0.67/0.90/0.86 7.DMFS rate ;2.03%/1.46%/1.98%/1.79% 8.DMFS index;1.57/0.98/1.36/1.22

• The Journal of the Korean dental association
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• v.14 no.6
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• pp.539-542
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• 1976

저자는 한국인 부착치은의 폭경을 측정하기 위하여 건전한 치은 및 치주조직을 가진 10명의 남자를 대상으로, 기능적인 방법과 조직화학적인 방법을 이용하여 부착치은 경계부인 Mucogingival Junction에서부터 Marginal gingva의 Crrest까지를 측정하였다. 이때 측정된 부위로, 상, 하악 공히 우측 제일대구치 원심면 Papilla로부터 시작하여 좌측 제일대구치 원심면 Pailla까지 각각 25개 부위로 구분하여 모두 50개 부위를 측정 하였다. 따라서 상기한 방법에 의한 측정을 토대로 다음과 같은 결과를 얻었다. 1. 기능적인 방법을 이용하여 측정한 측정치는 조직화학적인 방법에 의한 측정치보다 약 0.30~0.80mm의 높은 수치로 나타났다. 2. 측정치중 가장 높은 폭경을 나타내는 부착치은의 부위는 상악측절치 근심면(9.03~8.84mm 기능적인 방법, 8.49~8.12mm 조직화학적인 방법)이며, 가장 적은 측정치를 나타낸 부위는 하악제일소구치 Cervical부위이다. (3.87~3.70기능적인 방법, 2.82~2.77mm 조직화학적 방법). 3. Frenum 부착부위 치은폭경은 상악 6.27~6.56mm, 하악 6.95~6.07mm 4. 부착치은 폭경 중 가장 측정키 어려운 하악 제 1대구치 cervical부위는 4.17~3.82mm기능적인 방법, 3.86~3.49mm조직화학적인 방법