• Asian Journal of Turfgrass Science
• /
• v.17 no.1
• /
• pp.19-33
• /
• 2003

The objective of this study was to evaluate the effects of crumb rubber recycled from used tires as a soil incorporation and topdressing materials on a trafficked Korean lawngrass‘Zenith’(Zoysia japonica). In Exp 1, incorporation treatments included three particle sizes (PS: coarse =4∼6.35 mm, medium =2∼4 mm, and One : less than 2 mm in diameter) and two incorporation rate (IR: 10 and 20%). Wear treatments were applied 30 passes per day by compactor weights being 60 kg with soccer shoes. Topdressing treatments included three PS and two topdressing depth (TD: 5 and 10 mm). Wear treatments were the same as described in Exp 1. In Exp 1, the treatment with medium PS+IR 20 resulted in the tendency to have high total clipping yield. There was no significant difference in clipping yield, turfgrass visual color, coverage, and root length among the treatments. Compared to control, tissue Zn levels increased about 6.5-fold by the treatments. The treatment with fine PS +IR 20 caused a less peak deceleration than coarse PS +IR 10. Total porosity, air-filled porosity, and capillary porosity increased with fine PS +IR 20. In Exp 2, compared to controls, however, there was a difference in turfgrass visual color after the termination of traffic treatment. There was no difference in root length. The treatment with fine PS + TD 10 resulted in the highest total clipping yield. As a result of soil physical analysis, soil penetration resistance was reduced by the treatments. The treatment with coarse PS resulted in a less peak deceleration than fine PS. In conclusion, turfgrass growth was increased by crumb rubber incorporation which enhanced soil physical properties. The crumb rubber topdressing was able to cushion the crown tissue area while still providing a smooth and uniform surface, improve overall turfgrass quality, and reduce compaction.

• Journal of Mushroom
• /
• v.6 no.3_4
• /
• pp.121-125
• /
• 2008

A first, we made white strain 'S line' adaptable to elevated temperature after collected brown strains were characterized with culture characterization on temperature and their monokaryons isolated at the high temperature were crossed with white strain. These S line monokaryons were crossed again with other monokaryons derived from a commercial white. As a result of successive crossing, finally a new variety 'Baengno' was developed. The optimum temperature of mycelial growth was $25^{\circ}C$ but it needed to adjust to $18{\sim}20^{\circ}C$ when incubated at the bottle cultivation. It brought incubation period shortening as 21 days saved 2~3 days when compared with other white varieties. The optimum temperatures of fruiting body initiation and development were almost same to others like as $14^{\circ}C$ and $7^{\circ}C$, respectively. Fruiting body of 'Baengno' was pure white even developed from crossing with brown strains. 'Baengno' was a good variety with high quality and high productivity characterized as quite even budding habit, long stipes and hemi-spherical pilei. This variety needed more air ventilation and had to be adjusted its cultivation environment for the good cultivation.

• Food Science and Preservation
• /
• v.5 no.4
• /
• pp.326-330
• /
• 1998

Freeze storage technique is widely used for food processing to keep freshness and quality of the product. This technique was applied to fresh, unshelled groundnut to develop a new type of product which could maintain fresh taste and nutritive values even after several months of storage. The groundnut varieties, Daepungtangkong, Daekwangtangkong and Sindaekwangtangkong were grown at the experimental field of NCES in 1996. Immatured pods or groundnut were harvested around 20 to 3o days before full maturity, washed, and steamed at 100$^{\circ}C$ for 5 min. to stop enzyme activity. After vacuum packing (at -760mmHg for 10 min.) with 0.08mm polyvinyldichloride film, the pods were immediately frozen at -70$^{\circ}C$ for 24h and transfered at -20$^{\circ}C$ for long-term storage. Physico-chemical properties of frozen vegetable groundnut were investigated at 2 months after storage and compared to those of conventionally dried groundnut. After 2 months storage, the thawed kernels were very palatable with softness and fresh taste. Acid value and hardness (measured as the compression force on the probe of a texture analyzer) were much lower in frozen vegetable groundnut than those in the air-dried ones. Presence of free sugars is one of the important factors affecting groundnut taste, and the free sugar contents were considerably decreased in the frozen vegetable groundnut compared to freshly harvested groundnut. But in dried groundnut no free sugar was detected.

• Journal of Acupuncture Research
• /
• v.27 no.1
• /
• pp.1-10
• /
• 2010

Objectives : The mechanical properties of Korean electric cupping systems are studied via experimental measurements. The study aimed at establishing the fundamentals of industrialization and systemization of oriental medicine device industry, as well as improving the quality of life for many Koreans. Methods : We reviewed the studies on traditional cupping as well as modern one to fine necessary factors for electric cupping systems. To characterize the mechanical properties of Korean electric cupping systems, we measured the pressure characteristics of commercially available electric cupping system by using an automatic pressure acquisition system and a standard cup. The pumping capability was checked at 40 seconds, and the stability of the suction cup was checked at 600 seconds. We also acquired the noise level of each system in clinical setting. To check the portability of each system, we also measured its physical dimensions. We scrutinized system manuals provided by the system manufacturers. Results : It took less than 5 second to reach the pressure if the connection between the air hose and the vacuum valve of the cupping system was secure. Pressure diminished to no more than 10% for 600s for all systems. Noise levels were 55~70 dB. Increase in pressure was too fast to control for a designated vacuum level except for one product. Conclusions : The Pumping ability of the systems is impressive and reliable. Pressure retention ability of each cup is quite reliable and reproducible. Therefore, their mechanical performances were worthy of recommendation. Some of them had noise level higher than 60 dB and they were bothersome. It was also suggested that the control for low to middle pressure needed to be accomplished by the cupping system.

• Journal of the Korean Association of Geographic Information Studies
• /
• v.10 no.2
• /
• pp.91-102
• /
• 2007

To anticipate and respond to harmful algae produced in a big artificial lake like Daecheong reservoir, development of a regional analysis computer system using GIS or RS technique is needed in addition to biological and chemical research. The purpose of this study is to develop a cyanobacterial blooming prediction model to prevent harmful algae produced in Daecheong reservoir and construct an early forecasting system based on GIS. For this purpose this paper examines previous studies related to the relationship between cyanobacteria and environmental factors in Daecheong reservoir and selects precipitation and air temperature as two important environmental factors for the development of cyanobacterial blooming prediction model. Data used in this study are water quality and weather data for three water regions in Daecheong reservoir between 2000 and 2004. Based on qualitative correlation analysis between cyanobacteria and environmental factors, this paper presents a Rump model which enables us to predict cyanobacteria in water regions of Daecheong reservoir. Under this model the prediction of initial occurrence time and growth period of cyanobacteria are possible. The model is also applied to the GIS-based early forecasting system for cyanobacteria, and finally a GIS which can predict cyanobacteria produced in Daecheong reservoir and can manage the related data is developed.

• Korean Journal of Soil Science and Fertilizer
• /
• v.49 no.5
• /
• pp.503-509
• /
• 2016

To identify causes for drastic decrease in yield of tomato with repeated culturing number of the bag culture substrate of greenhouse tomatoes we investigated the physical and chemical properties of a coir used as the bag culture substrate to grow tomato at the Booyeo tomato experimental institute located in Booyeo, Chungnam Province for three years from 2012 to 2014. The results showed that total porosity ranged from 65.4 to 73.1% for the bulk densities of coir ranging from 0.12 to $0.14g\;cm^{-3}$. The volumetric water contents measured at 0.01 bar as air entry point were 25% (before), 33% ($1^{st}yr$), 45% ($2^{nd}yr$), and 37% ($3^{rd}yr$). Organic matter contents ranged from 82.0 to 96.2% (highest in $1^{st}yr$). pH and EC ranged from 4.47 to 6.47 (highest in $2^{nd}yr$), and from 22.2 to $53.5dS\;m^{-1}$ (highest in $1^{st}yr$) and cation exchange capacity ranged from 71.0 to $191.7cmol\;kg^{-1}$ (highest in $3^{rd}yr$). The surface structure observed with electrical microscope showed that the number of large pores decreased with increasing cultivating time while the proportion of smaller pores increased, indicating that the coir was consistently decomposed. Therefore, we could conclude that these changes of all physical and chemical properties of the coir may influence the holding capacities of water and nutrients, resulting in deterioration of quality of culture substrate of greenhouse tomatoes.

• Korean Journal of Food Science and Technology
• /
• v.11 no.4
• /
• pp.232-241
• /
• 1979

For the effective utilization of the fish resource in coastal regions, an investigation on optimum processing conditions and meat quality textured fish protein concentrate (FPC) was carried out with the fish meat of filefish and sardine. Optimum pH and sodium chloride content of fish meat were 7.5 and 1.0 %, respectively. The most effective soaking conditions were as follows ; soaking time, 30 min ; temperature of ethanol, 5 to $20^{\circ}C$ ; amount of added ethanol, 3 times the weight of the fishmeat paste ; repeated number of soaking in ethanol for filefish and sardine, 2 and 4, respectively. The ethanol remaining is meaty textured FPC could be removed effectively by forced-air drying. Yields of the product to the minced meat weight and the contents of protein lipid in meaty textured from filefish were 21.1, 77.6 and 0.2 % and those from sardine were 24.3, 75.8 and 3.6 %, respectively. Contents of essential amino acids in meaty textured FPC of filefish and sardine were not inferior to those of beef, textured soybean protein and FAO pattern. Beef meat could be substituted with the meaty textured FPC up to 50 % in the processing of typical meat balls and hamburger without any significant loss in its taste, odor and texture.

• Korean Journal of Food Science and Technology
• /
• v.7 no.4
• /
• pp.187-193
• /
• 1975

A supplemental effect of Undaria Pinnatifida extract on the composite flour prepared from a blend of wheat, barley, sweet potato, potato, and defatted soybean flours was studied in terms of binding properties, cooking test, and sensory analysis. Dry noodle of the composite flour was made by the conventional method and air dried. Instant noodle was prepared in a hot vegetable oil bath after the noodle was made. The standard was made of wheat flour only. 1. The noodle prepared with composite flour (wheat flour : barley flour, 5 : 5) and Undaria Pinnatifida extract (1 or 2%) showed same results of cooking and sensory tests as well as properties of texture as the standard. 2. The mixture of wheat, barley and defatted soybean flour (10%) had a less efficient binding capacity with Undaria Pinnatifida extract. The binding effect was, however, significantly improved with the wheat and barley flour mixture with either sweet potato or potato flour. 3. The instant noodle prepared with the composite flour (either barley, or sweet potato, or potato was mixed with wheat flour up to 70% separately) and hydroxypropyl methyl cellulose (1% as final) showed the higher oil absorption and the sensory results were the same as the standard. Nevertheless, the binding properties and cooking quality were less efficient.

• Korean Journal of Food Science and Technology
• /
• v.44 no.6
• /
• pp.728-735
• /
• 2012

Makgeolli is the oldest Korean traditional wine made from rice, and contains 6-8% alcohol. Also, nuruk is traditionally prepared by exposing moistened ground wheat or rice to the air, and there contained airborne microorganism. In this study, purple sweet potato (PSP) was used as a raw material in the rice nuruk- and makgeolli-making processes. PSP rice nuruk (RN) was made with rice and 0-10% (w/w) PSP, and the characteristics of makgeolli were studied during fermentation. The pH during fermentation decreased from 4.27 (0% PSP-RN), 4.59 (2.5%), 4.50 (5.0%), 4.46 (7.5%), and 4.43 (10.0%) of initial fermentation day to 4.12, 3.82, 3.67, 3.71, and 3.66, respectively, at day 7. The sugar contents increased from $0.4^{\circ}Bx$ of the initial day to $8.0-8.4^{\circ}Bx$, and the levels of alcohol increased to 13.0% (0% PSP-RN), 13.2% (2.5%), 12.8% (5.0, 7.5, and 10.0%) by day 7, respectively. In addition, the contents of soluble anthocyanins and phenolics increased from 0.001-0.121 and 0.2-0.27 g/L on the initial fermentation day to 0.002-0.166 and 1.65-1.87 g/L, corresponding to increases in levels of antioxidant activities of 20-50%, respectively.

• Korean Journal of Agricultural and Forest Meteorology
• /
• v.18 no.4
• /
• pp.337-347
• /
• 2016

Carbon dioxide ($CO_2$) and methane ($CH_4$) were measured in a rice-barley double cropping and rice mono cropping paddy fields, which are located in the southwestern coast of Korea, over a one-year period. Net ecosystems $CO_2$ exchange (NEE) and ecosystem respiration (Re) were estimated by the eddy covariance (EC) method, and an automatic open/close chamber (AOCC) method was used to measure $CH_4$ fluxes. Environmental factors (solar radiation, air temperature, precipitation etc.) were also measured along with fluxes. After the quality control and gap-filling, the observed fluxes were analyzed. As a result, NEE was -603.0 and $-471.5g\;C\;m^{-2}\;yr^{-1}$ in rice-barley double cropping and rice mono cropping paddy field, respectively. $CH_4$ emissions increased during the course of flooded days and were similar in two cropping paddy field. Accoding to rough results considering only fluxes of $CO_2$ and $CH_4$, it was estimated that the carbon absorbation in rice-barley double cropping paddy field was higher than that in rice mono cropping paddy field by $128.9g\;C\;m^{-2}\;yr^{-1}$.