• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.6
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• pp.853-860
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• 2012

This study investigated the preference and recognition of cooked rice mixed with multigrains. The data for the analysis was collected from 464 people who were residing in Seoul, Gyeongsang and Jeolla area, and analyzed by the SPSS 18.0 program. The result showed that 77.8% of the respondents liked cooked rice mixed with multigrain, showing significant difference by age (p<0.001) and occupation (p<0.01). Of the respondents, 33.8% consumed cooked rice mixed with multigrains at least once a day, showing significant difference by gender (p<0.01), age (p<0.001) and occupation (p<0.001). The most popular type of grains to mix with rice were, in order, black rice (3.8)> brown rice (3.7)> barley (3.7)> proso millet (3.4)> foxtail millet (3.4)> SoRiTae (3.3)> sorghum (3.2)> adlay (3.2)> mung bean (3.1)> buckwheat (3.0)> BacTae (2.8). A total of 32.5% of the respondents answered that 21~30% was proper mixing ratio of multigrains-added cooked rice, showing age (p<0.001), occupation (p<0.001) and resident area (p<0.05). Three or four kinds of grains were preferred to mix cooked rice, showing significant difference by age and occupation (p<0.001). Of the respondents, 43.1% chose price reduction as the most desired improvement of multigrains in the market. Most of the subjects had affirmative view intake of cooked rice mixed with multigrains, but recognized that multigrains were expensive. From these results, this study will provide basic information for the increased availability of multigrains and optimization of the multigrain ratio mix.

• Korean Journal of Food Science and Technology
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• v.41 no.3
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• pp.296-301
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• 2009

In order to investigate the effect of different yeasts (La Parisienne (LP), Y18-2, Y54-3, Y90-2, Y90-9 and Y272-7) from nuruks on the quality of Glutinous rice wines, physicochemical properties and volatile flavor components were evaluated. Glutinous rice wines prepared with different yeasts were analyzed for ethanol, pH, total acid, amino acid, soluble solid, coloring degree, UV absorbance, reducing sugar, organic acid, free sugar and volatile compounds. After fermentation for 17 days, the ethanol contents ranged from 13.40 to 14.50%, while the total acid levels were from 0.33 to 0.44%. The amino acid contents in six samples ranged from 0.13 to 0.18%, while soluble solid contents ranged from 12.1 to $14.7^{\circ}Bx$. The glutinous rice wine prepared with LP showed the highest level of coloring degree, soluble solid and reducing sugar among six samples. Organic acid contents of the glutinous rice wine prepared with LP had the highest levels of lactic acid and acetic acid, while the glutinous rice wine prepared with Y90-9 had the highest level of succinic acid. In all glutinous rice wines tested, the most abundant free sugars were glucose followed by maltose. Volatile flavor components in the glutinous rice wines were identified by using GC-MSD. Nineteen esters, ten alcohols, eight acids, one aldehyde and one miscellaneous compound were identified in the glutinous rice wines. Using relative peak area, it was found that other than ethyl alcohol, hexadecanoic acid ethyl ester was the major component, predominantly found in the range of 2.73-10.41%. Phenylethyl alcohol, isoamyl alcohol, ethyl oleate, ethyl linoleate and tetradecanoic acid ethyl ester were some of the major volatile components present through the fermentation, respectively. Overall, it was shown that different yeast strains from nuruks greatly affected chemical and volatile characteristics of the glutinous rice wines.

• The Journal of Engineering Geology
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• v.15 no.4 s.42
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• pp.447-462
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• 2005

The purposes of this study are to evaluate and discuss the importance of geochemical properties of soil materials that play an important role in the occurrence of the landslide, using analyses of microtexture, particle size distribution, XRC, and FE-SEM equipped with energy dispersive spectrum on soils collected from landslide slopes of gneiss, granite and sedimentary rock areas. Soils from gneiss and granite areas where landslides took place have much clay content relative to those from non landslide areas, particularly pronounced in the granite area. Therefore the clay content is considered a sensitive factor on landslide. Clay minerals contained in soils are illite, chlorite, kaolinite and montmorillonite. Especially the content of clay minerals in soils from the Tertiary sedimentary rocks is highest, with abundant montmorillonite as expandable species. It is believed that this area was much vulnerable to landslide comparable to other areas because of its high content of monoorillonite, even though there might be weak precipitation. Since no conspicuous differentiation in mineralogy between the landslide area and non landslide area can be made, the occurrence of landslide may be influenced not by mineralogy, but by local geography and mechanical properties of soils. Geochemical information on weathering properties, mineralogy, and microtexture of soils is helpful to better understand the causes and patterns of landslide, together with engineering geological analyses.

• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.50-55
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• 2010

This study was conducted to investigate the shelf-life and quality of breads made with 0.5, 1 and 2% of Myagropsis myagroides fermented ethanol extracts (MOE). The total microbial count in breads made with 2% MOE decreased to about 1.6 log cycles as compared to that of breads not containing MOE. The protection index measured by rancimat increased with an increase in the quantity of MOE in the breads. During the storage period, the pH value was not different between breads containing MOE and breads not containing MOE. The lightness and redness of the breads decreased with an increase in the quantity of MOE, while the yellowness increased. In the sensory evaluation, the breads containing 0.5% MOE were more preferred than the breads not containing MOE. These results suggest that the addition of 0.5% MOE to breads has a good effect on improving the shelf-life and overall quality.

• Economic and Environmental Geology
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• v.40 no.5
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• pp.675-689
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• 2007

Kilauea volcano's summit area was formed by continuous ind/or sporadic eruption activities for several hundreds years. In this study, we mainly focused on the trace elements characteristics through systematic sample rocks erupted from 1790 to September of 1982. Under the microscope it can be observed some main minerals such as olivine, clinopyroxene. and plagioclase with minor opaque minerals including Cr-spinel and ilmenite. Zr, V, Y, Ti elements show incompatible activities with MgO while Ni, Cr, Co elements show highly compatible properties. Elements like as Ba, Rb, Th, Sr, Nd are highly incompatible to show positive trends with $K_2O$. In the REE diagram LREE is more enriched than HREE suggesting typical Oceanic Island Basalt(OIB) type. It can be suggested that Sr have an effect on the fractionation of plagioclase from the kink in the $K_2O$ variation diagram. Y/Ho ratio diagram shows there was no fluids effect in the historical Kilauea volcano but Zr/Hf ratio diagram shows a significant difference between Kilauea lavas and PuuOo lavas. There are distinctive changes of trace element contents showing in particular abrupt changes of temporal variations between 1924 and 1954. Moreover, PuuOo lavas which had been erupted since 1983 follow these decreasing trends of trace element variation. Therefore, it is strongly suggested that these abrupt changes of trace elements trends result from the huge collapse geological event which formed Halemaumau crater in 1924 causing contamination effects of crustal contents into magma chamber and from the changes of parental magma composition injected into Kilauea volcano's summit magma reservoir.

• Horticultural Science & Technology
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• v.17 no.2
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• pp.118-122
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• 1999

Quality changes of fruit vegetables were investigated during simulated export and marketing to find out the optimum shipping temperature. Fruit vegetables were loaded into a small refrigerated-container and kept for four days at various temperatures, and fruit quality was assayed immediately after harvest, 4 days after storage and 4 days after marketing at ambient temperature. In 'Back Seong Ilho' cucumber fruits, fresh weight loss was further reduced at $13^{\circ}C$ and $11^{\circ}C$ than at $15^{\circ}C$ and room temperature. Soluble solid contents remained at relatively lower levels when cucumbers were stored at $13^{\circ}C$ and $11^{\circ}C$. In 'Chun Ryang' eggplant fruits, fresh weight loss was greatly increased at all the temperatures (room, $12^{\circ}C,\;9^{\circ}C,\;and\;6^{\circ}C$). However, flesh browning, a primary quality factor of eggplant fruit, was most effectively inhibited at $9^{\circ}C$, whereas chilling injury occurred in fruit flesh at $6^{\circ}C$. Water loss of 'Eals Seinu' melon fruits was most inhibited and soluble solid contents at harvest were maintained for the longest period at $4^{\circ}C$. In 'Pe Pe' cherry tomatoes, storage at $10^{\circ}C$ and $7^{\circ}C$ seemed to more effectively inhibit metabolic changes and the incidence of cracking, the severest disorder than room temperature. But the fruits stored at $10^{\circ}C$ contained higher level of soluble solids than those at $7^{\circ}C$. The overall results suggest that the optimum shipping temperature range is 11 to $13^{\circ}C$ for cucumbers, around $9^{\circ}C$ for eggplant fruit, $4^{\circ}C$ for melons, and $10^{\circ}C$ for cherry tomatoes.

• Korean Journal of Ecology and Environment
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• v.39 no.2 s.116
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• pp.271-283
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• 2006

A systematic water quality survey was conducted in August, 2005 for a drinking water supply reservoir (the Jeolgol reseuoir located in an island), which is at an early stage of impoundment, to investigate the causes of water color deterioration of the reservoir and the clogging of filter beds of a water treatment plant. The reservoir shape was simple and its average depth was 5.5 m, increasing from upreservoir toward the downreservoir end near the dam. Dissolved oxygen (DO) and chloropllyll-a (chi-a) showed a large variation while water temperature had a smaller range. Transparency ranged from 0.6 to 0.9 m (average 0.7 m). The average value of turbidity was 9.3 NTU, ranging from 8.0 ${\sim}$ 12.1 NTU. The transparency and the turbidity appear to be affected by a combination of biological and non-biological factors. The poor transparency was explained by an increase of inorganic colloids and algal bloom in the reservoir. The blockage of the filter bed was attributed to the oversupply of phytoplanktons from the reservoir. The range and the average concentration of chi-a within the reservoir were 31.6 ${\sim}$ 258.9 ${\mu}g\;L^{-1}$, 123.6 ${\mu}g\;L^{-1}$ for the upper layer, and 17.0 ${\sim}$ 37.4 ${\mu}g\;L^{-1}$, 26.5 ${\mu}g\;L^{-1}$ for the bottom layer, respectively. A predominant species contributing the algal bloom was Dinophyceae, Peridinium bipes f. occultatum. The distribution of Peridinium spp. was correlated with chi-a concentrations. The standing crop of phytoplankton was highest in the upreservoir with $8.5\;{\times}\;103\;cells\;mL^{-1}$ and it decreased toward the downresevoir. Synedra of Bacillariophyceae and Microcystis aeruginosa of Cyanophyceae appeared to contribute to the algal bloom, although they are not dominated. It is mostly likely that sloped farmlands located in the watershed of the reservoir caused water quality problems because they may contain a significant amount of the nutrients originated from fertilizers. In addition, the aerators installed in the reservoir and a shortage of the inflowing water may be related to the poor water quality. A long-term monitoring and an integrated management plan for the water quality of the watersheds and the reservoir may be required to improve the water quality of the reservoir.

• Tuberculosis and Respiratory Diseases
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• v.46 no.4
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• pp.489-499
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• 1999

Background: The patient with bronchiectasis may have obstructive ventilatory impairment combined with mild restrictive ventilatory impairment due to fibrosis of surrounding lung parenchyme and pleural adhesions caused by chronic recurrent pulmonary infections. Since hyperinflation or emphysematous change can be occured in bronchiectasis, pulmonary functions such as lung volumes and diffusing capacity may also vary with associated emphysema. Methods: For the evaluation of lung volumes and diffusing capacity in bronchiectasis with respect to the anatomic types and severity of bronchiectasis, a total of 40 cases comprising 24 cases of tubular, and 16 cystic type of bronchiectasis were analyzed retrospectively. Correlation between lung functions and extent of bronchiectasis or associated emphysema detected in HRCT were also evaluated. Results: Vital capacity(VC) tended to decrease in cystic type than in tubular type. As the severity of bronchiectasis became serious, the VC were significantly reduced, whereas the total lung capacity(TLC), residual volume(RV) and its ratio to the total lung capacity(RV/TLC) had no significant difference. Lung clearance index(LCI) was significantly increased in cystic type than in tubular type, whereas the slope of phase III in single breath nitrogen curve($\triangle$N2/L) was not significantly changed regard to the type and severity of bronchiectasis. DLCO and DLCO/VA reflecting diffusing capacity were significantly decreased in cystic type and also as the severity of bronchiectasis became serious. The correlation coefficient of VC, DLCO and LCI with the extent of bronchiectasis were -0.322, -0.339 and 0.487, respectively, whereas other parameters were not significantly correlated with the extent of bronchiectasis. VC and DLCO correlated negatively with the extent of emphysema while RV, RV/TLC, LCI and $\triangle$N2/L correlated positively. Conclusion: These findings suggest that the reduction of VC and diffusing capacity or uneven distribution of inspired gas in bronchiectasis are related to both the extent of bronchiectasis and associated emphysema while increased residual volume be related to the extent of associated emphysema alone.

• The Journal of the Petrological Society of Korea
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• v.15 no.4 s.46
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• pp.180-193
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• 2006

The Gilan area in the central-northern part of Uiseong Block of Cretaceous Gyeongsang Basin is composed of Precambrian metamorphic rocks, Triassic Cheongsong granite, Early Cretaceous Hayans Group, and Late Cretaceous-Paleocene igneous rocks. In this area, the faults of various directions are developed: Oksan fault of $NS{\sim}NNW$ trend, Gilan fault of NW trend, Hwanghaksan fault of WNW trend, and Imbongsan fault of EW trend. Several fracture sets with various geometric indicators, which determine their relative timing (sequence and coexistence relationships) and shear sense, we well observed in the Cheongsong granite, the basement of Gyeongsang Basin. The aim of this study is to determine the development sequence of extension fractures and the movement sense of shear fractures in the Gitan area on the basis of detailed analysis of their geometric indicators (connection, termination, intersection patterns, and cross-cutting relations). This study suggests that the fracture system of the Gilan area was formed at least through seven different fracturing events, named as Pre-Dn to Dn +5 phases. The orientations of fracture sets show (W) NW, NNW, NNE, EW, NE in descending order of frequency. The orientation and frequency patterns are concordant with those of faults around and in the Gilan area on a geological map scale. The development sequence and movement sense of fracture sets are summarized as follows. (1) Pre-Dn phase: extension fracturing event of $NS{\sim}NNW$ and/or $WNW{\sim}ENE$ trend. The joint sets of $NS{\sim}NNW$ trend and of $WNW{\sim}ENE$ trend underwent the reactivation histories of sinistral ${\rightarrow}$dextral${\rightarrow}$sinistral shearing and of (dextral${\rightarrow}$) sinistral shearing with the change of stress field afterward, respectively. (2) Dn phase: that of NW trend. The joint set experienced the reactivations of sinistral${\rightarrow}$dextral shearing. (3) Dn + 1 phase: that of $NNE{\sim}NE$ trend. The joint set was reactivated as a sinistral shear fracture afterward. (4) Dn +2 phase: that of $ENE{\sim}EW$ trend. (5) Dn +3 phase: that of $WNW{\sim}NW$ trend. (6) Dn+4 phase: that of NNW trend. The joint set underwent a dextral shearing after this. (7) The last Dn +5 phase: that of NNE trend.

• The Journal of the Petrological Society of Korea
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• v.19 no.1
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• pp.19-30
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• 2010

The Jurassic Daebo Ogcheon granite is distributed in the Ogcheon area which is located in the central part of the Ogcheon Belt, Korea. This paper newly examines the timing of Honam shearing on the basis of the petrofabric researches on the deformation structures of the Ogcheon granite. The structural shape of Ogcheon granite is mainly characterized by a wedge shaped of E-W trend and an elongate shape of ENE trend in geological map and by contacts parallel to the regional S1 foliation in the host Ogcheon supergroup. It indicates that the pluton was permittedly emplaced after the S1 formation. The main deformation structures are marked by a solid-state tectonic foliation of N-S trend, which passes through the contact of the pluton, and by an aplitic dyke of E-W trend, and by sinistral, NW and E-W oriented shear zones on the eastern border of the pluton. The petrofabric study on the main deformation structures suggests that the tectonic foliation and the aplitic dyke were formed by the Honam dextral strike-slip shearing of (N)NE trend at ca. $500{\sim}450^{\circ}C$ deformation temperature, and that the sinistral shear zones could be induced by the dextral rotation of the pluton from its original site of intrusion, that is, by the shear strain which is due to sliding of the pluton past the host rocks. The history of emplacement and deformation of the Ogcheon granite and the previous results on the timing of Honam shearing would be newly established and reviewed as follows. (1) Early~Middle Jurassic(187~170 Ma); intrusion of syntectonic foliated granite related to Early Honam shearing, (2) Middle Jurassic(175~166 Ma); main magmatic period of Jurassic granitoids, the permitted emplacement of the Ogcheon granite, (3) Middle~Late Jurassic(168~152 Ma); main cooling period of Jurassic granitoids, the deformation of the Ogcheon granite related to Late Honam shearing. Thus, this study proposes that the Honam shear movement would occur two times at least during 187~152 Ma (ca. 35 Ma) through the intertectonic phase of 175~166 Ma.