• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.4
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• pp.380-391
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• 1993

The experimental study was made to propose the treatment method of wastewater in the high-density fish culture system. The BOD to COD ratios of effluents were almost same to 0.65 in the eel-farm, but were various in the farm rearing together with tilapia etc. A BOD rate curve of the eel-farm effluent could be described mathematically by the equation, $BODu=14.1(1-10^{-0.222t})+30.9(1-10^{-0.035(t-8)})$. Nitrification in Biological Fluidized Bed(BFB) system to treat the fish-farm wastewater could be reduce ammonium level up to $65{\sim}79\%$ when ammonium loading rates were between 0.014 and 0.075g $NH_4/g$ BVS-day. Nitrification efficiency was decreased by organic matters in the wastewater when ammonium loading was low(0.014 g $NH_4/g$ BVS-day). T-N removal ratios were decreased to increase loading in denitrification process, because of low C/N ratio. Based on much higher biological mass concentrations, BFB system takes many advantages of a practical viewpoint, such as stability of treatment efficiency and reduction of necessary site area for the facility, as compared with conventional treatment systems.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.233-238
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• 2012

We prepared sponge cakes consisting of 1.5%, 3%, 4.5%, or 6% Omija powder. The specific gravity and viscosity of sponge cake batter were measured. Also, the moisture content, color, volume index, weight and texture of the sponge cake were determined. Consumer preference tests of the sponge cakes were also conducted. The viscosity of cake batter tended to decrease as the ratio of Omija powder increased. The specific gravity of the control batter was 0.41, and there was no significant difference between the control and the cakes baked with 1.5%, 3%, 4.5%, and 6% Omija powder. The moisture content and weight of the cakes were not significantly different between the control and those made with Omija powder. Hunter 'L,', 'a,' and 'b' values of the crust decreased significantly as the amount of Omija powder in the cake increased. Hunter 'L' and 'b' values of the crumbs were low in the cakes with Omija powder, while 'a' values were high. Hardness and fracturability did not show any differences between the cakes. Adhesiveness and resilience of the control were high. The control sample showed the highest sensory score in overall preference. However, cakes made with 1.5% Omija powder obtained the highest values in color, softness, and flavor scores. Omija powder flavor and astringency scores increased as the amount of Omija powder increased, and sweetness did not show any differences among cakes. Intensity scores of egg flavors significantly decreased as the amount of Omija powder increased. Sensory scores of off-flavor significantly increased as the amount of Omija powder increased. Based on the results, 1.5~3% should be recommended as the optimum level of Omija powder to be added for the preparation of sponge cake.

• KSBB Journal
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• v.15 no.2
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• pp.167-173
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• 2000

For selective elimination of salt from boiled oyster extract (BOE), electrodialyzer was used and the desalination conditions of B BOE were investigated. The ion-exchange membrane with a molecular weight cut off 100 Da was used for desalting of B BOE. The desalination efficiency at pH 4.0 was 13% higher than that at pH 9.0 when BOE was desalted for 90min. The e electrodialysis pro$\infty$ss could remove above 90% of the initial salt content when 5% BOE was desalted at pH 5.62 for 1 100min. The initial volume and concentration of permeation solution did not have significant effects on desalination time and r ratio. The important factors for the desalination of BOE were found to be pH and concentration of BOE. The results obtained prove that electrodialysis is a practical solution to the problem of selective elimination of salt from BOE.

• Korean Chemical Engineering Research
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• v.49 no.1
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• pp.75-82
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• 2011

Five different composition UV-cured poly(urethane acrylate-co-acrylic acid) (PU-co-AA) films have been prepared by reacting isophorone diisocyanate(IPDI), polycaprolactone triol(PCLT), 2-hydroxyethyl acrylate(HEA), and different weight ratio trimethylolpropane triacrylate(TMPTA) and acrylic acid(AA) as diluents, and characterized using a Fourier transform infrared spectroscopy(FT-IR). The adhesion properties onto the stainless steel, morphology, mechanical hardness, and electrical property of UV-cured PU-co-AA films were investigated as a function of acrylic acid(AA) content. All the PU-co-AA films are structure-less and the molecular ordering and packing density decreased with increasing content of AA due to the flexible structure and -COOH side chains in AA. The crosscut test showed that PU-co-AA films without AA and with low content of AA showed 0% adhesion(0B) and the adhesion of PU-co-AA films in the range of 40-50% AA increased dramatically as the content of AA increases. The pull-off measurements showed that the adhesion force of PU-co-AA films to stainless steel substrate varied from 6 to 31 kgf /$cm^2$ and increased linearly with increasing AA content. The mechanical hardness also decreased as the content of AA increases. This may come from relatively linear and flexible structure in AA and low crystallinity in PU-co-AA films with higher content of AA. The higher AA-containing PU-co-AA films showed higher dielectric constant due to the increase of polarization by introducing AA monomer. In conclusion, the physical properties of UV-cured PU-co-AA films are strongly dependent upon the content of AA and the incorporation of AA in polyurethane acrylate is very useful way to increase the adhesion strength of UV-curable polymers on the stainless steel substrate.

• Journal of Animal Science and Technology
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• v.48 no.2
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• pp.293-306
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• 2006

We characterized physicochemical properties and examined the organoleptic and textural evaluations of Feta cheese made from goat's milk. Nutritional compositions of goat Feta cheese were fat 23.50%, protein 11.03% with moisture content of 59.54%. Cell numbers of lactic starter cultures in Feta cheese maintained from log 8.46 CFU/g and pH 5.76 during storage at 4℃ for 14 day's aging. The color of Feta cheese was whitish (L. 93.19) at after finishing brine salting, but became a little yellowish(b. 3.52) (a. -0.71). For texture profile analysis of goat Feta cheese, hardness, fracturability springness, and cohesiveness seemed to be week, but adhesiveness gumminess, chewiness, and resilience were enhanced as aging times extended to 14days, resulted in the overall textural properties was to be superior to control cheese(commercial Mozzarella cheese). Organoleptic evaluations were examined based on the intensities and the preferences for flavour, tastes, texture and mouth feeling. saltiness, bitterness and acidity were stronger in the intensities than control cheese, but the preferences were enhanced by aging to be better than control cheese at 14 days and later on, however, the texture changed to be weaker in hardness and unpleasant in mouthfeel. The fatty acid compositions of Feta cheese analysed by Gas chromatography were saturated fatty acid 42.06%, monoenoic acids 29.67%, di-enoic acids 24.24%, tri-enoic acids 1.21%.

• Journal of The Korean Society of Grassland and Forage Science
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• v.1 no.1
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• pp.18-28
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• 1978

To study about the effect of harvested stage and physical treatment such as wilting or chopping of plant material on the quality of silage, Italian ryegrass(Lolium multiflorum) harvested at pre-headed or heading stage and Seombadi(Dystaenia takesimana Nakai) harvested at pre-flowering stage, were used for the purpose. The materials were treated in four different ways which were a) non-treated, b) one day-wilted, c) chopped with 1 to 2cm length and d) wilted and chopped, and those were ensiled in plastic containers and stored at room temperature for three months. After three months of storage, it was investigated and obtained the following results. 1) Having 6.31 of NFE/CP ratio and low content of crude fiber, Seombadi contained more suitable constituents for silage than Italian ryegrass. 2) Under the non-treated or chopped condition, the loss of NFE was higher, and lower with wilted material. 3) Wilting or chopping improved DM digestibility. 4) Compared with Italian ryegrass harvested at pre-headed stage, the storage amount per unit volume of heading stage-Italian ryegrass and Seombadi were higher 8% and 69% respectively, and wilting and/or chopping increased the storage amount 41 to 134%. 5) The majority of weight loss during storage was observed at 1st week after ensiling, it continued slightly until 4th week. The highest loss in 8th week were 3.76% of nontreated material. 6) One day wilting increased DM content of silage 23 to 131%. Wilting and chopping increased pH and lactic acid improved the quality considerably. 7) The correlation between $NH_3$ and butyric acid, and between lactic acid and DM were r=0.782**, r=0.634** respectively. The regression equation were y=12.853X+4.908 (X=butyric acid), y=0.016X+1.309(X=DM content), respectively. 8. The above results indicate that it is necessary to wilt or chop material to make good quality silage from Italian ryegrass, and such treatment can improve the quality of silage with Seombadi also.

• Journal of Animal Science and Technology
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• v.48 no.5
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• pp.727-738
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• 2006

This study was carried out to investigate the effect of feeding levels and periods of Rhus verniciflua Stokes (RVS) on the quality of M. longissimus from gilts (Landrace×Yorkshire×Duroc) at finishing stage. The gilts were fed diets containing 0 (control), 2 and 4% RVS for 5 weeks (the latter feeding periods) and 8 weeks (the first feeding periods+the latter feeding periods) before slaughtering, respectively. Samples were stored at 3±0.2℃ for 8 days. Crude fat content was decreased by feeding diets of 4% RVS (p<0.05). Water-holding capacity (WHC) was higher in RVS treatments than in control during storage (p<0.05). L*(Lightness) value was higher in 5 weeks-RVS treatment than in control during storage (p<0.05). a*(Redness) and b*(yellowness) were not affected by the levels and periods of RVS supplementation. Thiobarbituric acid reactive substances (TBARS) value was lower in RVS treatment than in control (p<0.05), and the 5 weeks with 4% RVS treatment showed the highest antioxidative activity. Fatty acid compositions of pork were changed by RVS feeding levels and periods. The meat supplemented with RVS showed high levels of unsaturated fatty acid (UFA) composition and monounsaturated fatty acid (MUFA)/saturated fatty acid (SFA) ratio compared with control. The dietary 8 weeks-RVS treatments had lower stearic acid(18:0) and higher polyunsaturated fatty acid (PUFA) contents than in other treatments. Melting point of backfat also decreased by increasing the level and period of RVS supplementation (p<0.05). Therefore, RVS fed pork decreased fat content and melting point, increased WHC and UFA composition, and delayed lipid oxidation during storage.

• Korean Journal of Environmental Biology
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• v.20 no.1
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• pp.73-77
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• 2002

The effect of salicylic acid (SA) on C $d^{2+}$ - induced physiological toxicity in Commelina communis was investigated. 3- weeks old Commelina communis was transferred to and grown in Hoagland solution in the presence or absence of 100 $\mu$M C $d^{2+}$ and SA for 3 weeks. In the treatment of C $d^{2+}$ + SA, the length of stem was increased to 0.7 cm for 3 weeks (C $d^{2+}$, 2.1cm; control, 7.2 cm). C $d^{2+}$ + SA reduced total chlorophyll content up to 86%, and changed chlorophyll a/b ratio below 1.6. C $d^{2+}$ + SA also reduced about 40-78% of water potential, but C $d^{2+}$ increased 16-39% from 1 week to 3 weeks. C $d^{2+}$ + SA also inhibited 27% of Fv/Fm, but in case of C $d^{2+}$, Fv/Fm was not changed. The treatment of C $d^{2+}$ + SA showed about 37-58% inhibition of photosynthetic activity when measured at various light intensity (500-1000 $\mu$mol $m^{-2}$ $s^{-1}$ ). In the case of C $d^{2+}$ treatment, photosynthetic activity was inhibited to 12-15%. Similar effect was found in terms of stomatal conductance. Therefore, it could be concluded that the treatment of C $d^{2+}$ + SA into plant decrease or block various physiological activities and lend to die by double effects of both chemicals.cts of both chemicals..

• Food Science and Preservation
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• v.20 no.5
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• pp.659-667
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• 2013

This study was performed to determine the effects of the blanching condition (immersion ratio 1:15 (w/v) for 3 min at $95^{\circ}C$, and solution containing 1% sodium chloride) and selected forming agents (dextrin DE=10, dextrin DE=20, ${\beta}$-cyclodextrin; each forming agents added 5%) on the phytochemical compounds and quality characteristics of Ligularia fischeri leaves. The moisture was not affected by the forming agent. The color of a, b and chroma values were low in the blanching treatment groups and were significantly lowest with ${\beta}$-cyclodextrin (CD). The polyphenol and flavonoid contents in the blanching treatment groups were higher than those in the non-blanching-treatment group. The ascorbic acid content was higher in the non-blanching-treatment group and was significantly highest in the group treated with dextrin (DE=10) whereas the blanching treatment groups showed lower dehydroascorbic acid content than the non-blanching-treatment group. The water absorption was higher in the non-blanching-treatment group and was significantly highest in the group treated with CD. The water solubility in the blanching treatment groups treated with dextrin (DE=20) and CD was higher than that in the blanching treatment group treated with DE=10. The total chlorophyll and chlorophyll a and b contents were high in the blanching treatment group treated with CD, and for the total carotenoid contents, the same tendency as that seen with the chlorophyll content was observed. With regard to the particle diameter, those in the blanching treatment groups were lower than that in the non-blanching-treatment group and was significantly lowest in the blanching treatment groups treated with DE=20 and CD. The result of SEM observation showed that the spray-dried powders in blanching treatment groups treated with the DE=20 and CD forming agents had uniform particle distribution.

• Korean Journal of Environment and Ecology
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• v.23 no.1
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• pp.30-40
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• 2009

Employing the Numata-type life form, the paper analyzed changes of plants for 4 years at the Human-made Wetlands along Boknaecheon of Juam Lake since its creation. The number of the species planted at the Human-made Wetlands along Boknaecheon of Juam Lake, which was completed in December 2002, were 15 in total including, 10 families, 13 genera, 12 species and 3 varieties. As for the three-featured life forms of the planted species, there were 6 perennial hydatophytes, recording the biggest number of species in dormancy form; species each of $R_5$, $R_3$, $R_{2-3}$ respectively in radicoid from; 20 species of geomantic dissenminule form ($D_1$) in disseminule form and erecred type(e) existed the most in growth form. With regard to the 3 features of life form identified during the final year of the monitoring that lasted 5 years after the completion of the Wetlands, the number of species and individuals was found to have increased but there was no significant change of tendency as against the composition ration(%) of life form. There were 43 species of therophytes (Th) that covered 24.29% in dormancy form, while $R_5$ was prevalent in radicoid form and $D_4$, $D_1$, and $D_{1,4}$ comprosed 77.39% of the whole disseminule form. Growth form was surveyed in the order of erected type (e), bunch type (t), temporal rosette type (pr), branch type (b) and straight rosette type (ps) and these species comprised 64.97% of the whole flora. Consequently, in case of the artificial wetlands along the Boknaecheon of Juam Lake, it turned out that the vegetation type in which pioneer species of succession, or gradually stabilized perennial vegetation favoring Wetlands because the higher dormancy form has its perennial plants' composition ratio getting, the more its succession is progressing. Even though single grained plants ($R_5$) belonging to radicoid in breeding form, succession is predicted to take place considering the fact that they actually belong to ~ plants like Phragmites japonica that form a connection on the surface of the earth. In addition, it is judged that geomantic disseminule form ($D_1$) conveyed by water and gravitational disseminule form favored by the development of waterside woody plants ($D_4$) seem to be better fit to this area in desseminule form. As for growth form, bunch type (t) is judged to become prevalent on the Wetlands while a good variety of phanerophytes will coexist on the earth due to artificial as well as natural disturbances.