• Food Science and Preservation
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• v.23 no.1
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• pp.42-48
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• 2016

In order to investigate the utilization of the Omija (Schizandra chinensis Baillon) extract as a natural coagulant for manufacturing soybean curd, the quality characteristics of white (Baktae) and black (Seoritae) soybean curds, coagulated by the Omija extract or $MgCl_2$, were evaluated. Crude protein ($6.14{\pm}0.30$ and $6.25{\pm}0.18%$, respectively) and crude lipid ($10.86{\pm}1.74$ and $11.29{\pm}1.69%$, respectively) contents of white and black soybean curds coagulated using the Omija extract were higher than those coagulated using $MgCl_2$. Black soybean curds coagulated using the Omija extract showed higher L, a, and b values than those using $MgCl_2$. The most abundant amino acid in white and black soybean curds coagulated using the Omija extract was arginine (3.74 and 3.71 mg/100 g, dry basis, respectively). The amounts of Ca, K, Mg, and Na were the highest in both soybean curds prepared with the Omija extract. The sensory evaluation (color, flavor, taste, texture, and overall preference) showed that white and black soybean curds coagulated using the Omija extract were more preferred than those produced using $MgCl_2$. The results suggested that using the Omija extract as a natural coagulant agent could improve the quality and sensory characteristics of soybean curds.

• Food Science and Preservation
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• v.21 no.2
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• pp.187-192
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• 2014

This study was conducted to develop a salad dressing using jujube (Zizyphus jujuba Miller) puree and to evaluate the processing and quality characteristics of the salad dressing containing various amounts (0, 10, 20, 30, 40, and 50%) of jujube puree. Jujube puree was prepared by crushing peeled, deseeded and steamed fruit flesh. The dressing ingredients (jujube flesh puree, soy sauce, vinegar, oligosaccharide, olive oil, and water) were mixed, homogenized, and packaged in glass bottles. The quality characteristics (color property, total titratable acidity, soluble solids, viscosity, phenolic compound content, antioxidant activity, and sensory acceptability) of the dressing were analyzed. The lightness ($L^*$) and redness ($a^*$) of the dressing tended to increase as the amount of the jujube puree increased whereas the hue angle ($h^{\circ}$) decreased. The total titratable acidity, soluble solids, viscosity, phenolic compound content, and antioxidant activity of the dressing increased with the addition of more jujube puree. The sensory acceptability (color, smell, taste, texture, and overall acceptability) were significantly higher in the dressing added with 30% added jujube puree than in the other samples. The results show that jujube flesh puree (approximately 30%) can be utilized as an additive for preparing a dressing with simultaneously high antioxidant activity and acceptability.

• Journal of the Korean Electrochemical Society
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• v.13 no.2
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• pp.116-122
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• 2010

A $Cu_3Si$ film electrode is obtained by Si deposition on a Cu foil using DC magnetron sputtering, which is followed by annealing at $800^{\circ}C$ for 10 h. The Si component in $Cu_3Si$ is inactive for lithiation at ambient temperature. The linear sweep thermammetry (LSTA) and galvano-static charge/discharge cycling, however, consistently illustrate that $Cu_3Si$ becomes active for the conversion-type lithiation reaction at elevated temperatures (> $85^{\circ}C$). The $Cu_3Si$ electrode that is short-circuited with Li metal for one week is converted to a mixture of $Li_{21}Si_5$ and metallic Cu, implying that the Li-Si alloy phase generated at 0.0 V (vs. Li/$Li^+$) at the quasi-equilibrium condition is the most Li-rich $Li_{21}Si_5$. However, the lithiation is not extended to this phase in the constant-current charging (transient or dynamic condition). Upon de-lithiation, the metallic Cu and Si react to be restored back to $Cu_3Si$. The $Cu_3Si$ electrode shows a better cycle performance than an amorphous Si electrode at $120^{\circ}C$, which can be ascribed to the favorable roles provided by the Cu component in $Cu_3Si$. The inactive element (Cu) plays as a buffer against the volume change of Si component, which can minimize the electrode failure by suppressing the detachment of Si from the Cu substrate.

• Journal of Food Hygiene and Safety
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• v.34 no.5
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• pp.463-472
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• 2019

This study investigated the quality characteristics and antioxidant activities of morning bread containing various amounts of aronia sourdough starter. Morning breads were prepared with different volumes (0% (AS0), 15% (AS1), 25% (AS2), and 35% (AS3)) of aronia sourdough starter based on wheat flour. In AS3 group (35% added group), the specific volume and baking loss rate were the highest but the bread height was the lowest. When the aronia sourdough starter was added up to 25%, the expansion power, specific volume, and bread height were significantly increased (P<0.05). According to the added amount of sourdough starters, the lightness and yellowness of the morning bread were decreased, however, redness was increased (P<0.05). In the rheology analysis, hardness, gumminess, and chewiness were significantly decreased with increasing amounts of aronia sourdough starters (P<0.05). However, cohesiveness was the highest in the AS2 group (25% added group). In consumer preference, the highest scores were shown in AS2 group (25% added group) in color, texture, and appearance. The total polyphenol and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging ability were both significantly increased along with aronia sourdough content (P<0.05). In conclusion, morning bread with 25% aronia sourdough starter showed the best quality characteristics and antioxidant activities.

• Korean Journal of Poultry Science
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• v.28 no.3
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• pp.207-213
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• 2001

The objectives or this study were to examine reed value or waste onion in duck. Experimental chicks (Cherry Valley F$_1$, 1day old, 350 chicks) were randomly assigned in 8 treatment groups, each 45 chicks, and man-aged for 7 weeks (3 kg BW, 49 days old). Treatments were control, 3%, 6% of chopped onion-fed, 5%, 10% of onion extract fed, 6% of onion meal, 3%, 6% of fermented onion-fed. Feed intake was significantly (P<0.05) high in control group, but ADG was high in 3% chopped onion-fed group. Feed requirement was very efficient in all treatment groups except 6% fermented onion-fed group. Dressing rate was high in 5% onion extract-fed group, but it was not significant. Abdominal fat was the highest in control and 6% fermented onion-fed group and lowest in 6% chopped onion-fed group. Cholesterol content was lower in all treatment groups than in control group, but it was not significantly different. Stearic acid ($C_{18:0}$) content was significantly low in all treatment group (P<0.05). However, arachidonic acid ($C_{20:4}$) content was higher in treatment group than in control group. In result, onion diet was not significantly effect on palatability, feed intake, ADG in ducks. Duck meat of onion-fed contained low cho-lesterol and high unsaturated fat content.

• Journal of Practical Agriculture & Fisheries Research
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• v.21 no.1
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• pp.61-70
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• 2019

"Jungmo2510", a rye cultivar, Secale cereal L., was developed by National Institute of Crop Science, RDA in 2015. It was developed from open pollination from within 10 rye cultivars or lines including "Chochun" in 1995. The line "SR95POP-S1-523-1-5-5-4-7-3-B-16-3-19" was selected for its excellent agronomic appearance and was placed in yield trials for two years from 2011 to 2012. The line was designated "Homil55" and was placed in regional yield trials at the four locations around Korea from 2013 to 2015, during which time the name "Jungmo2510" was given. This cultivar is an erect plant type and leaves of short and broad size with a green color, a yellow colored, medium-diameter culm, and a yellowish brown-colored, medium-size grain. The heading date of "Jungmo2510" was April 16, which were 2 days earlier than that of "Gogu". "Jungmo2510" also showed similar to winter hardiness and greater resistance to lodging compared to those of the check cultivar. Over three years, the average dry matter yield of "Jungmo2510" was 802 kg 10a^-1 , which was harvested in late April and was lower than that of the check cultivar "Gogu" (825 kg). The seed productivity of "Jungmo2510" was approximately 481 kg 10a^-1 , which was 2.4% less than that of the check. "Jungmo2510" was higher to than "Gogu" in term of protein content (9.1% and 8.0%, respectively), total digestible nutrients(TDN)(57.5% and 55.5%, respectively), and TDN yield 10a^-1(419 kg and 392 kg, respectively). This cultivar is recommended as a fall sowing crop in areas where the average daily minimum-mean temperatures are higher than -12 ℃ in January, and as a winter crop for whole-crop forage before the planting of rice or green manure around Korea.

• Economic and Environmental Geology
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• v.45 no.6
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• pp.643-659
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• 2012

The Chungju Fe-REE deposit is located in the Kyemyeongsan Formation of the Ogcheon Group. The Kyemyeongsan Formation includes meta-volcanic rocks and pegmatite hosted REE deposit which show different kind of REE-containing minerals. The meta-volcanic rocks hosted REE deposits' main REE minerals are allanite, zircon, apatite, and sphene, whereas the pegmatite hosted REE deposits is mainly composed of fergusonite, and karnasurtite, zircon, thorite. The meta-volcanic rock hosted major REE mineral is allanite as the form of aggregation and contains 23.89-29.19 wt% TREO (Total Rare Earth Oxide), 4.71-9.92 wt% $La_2O_3$, 11.30-14.33 wt% $Ce_2O_3$, 0.11-0.29 wt% $Y_2O_3$, 0.15-0.94 wt% $ThO_2$, as a formula of (Ca, Y, REE, Th)$_{2.095}$(Mg, Al, Ti, Mn, $Fe^{3+})_{2.770}(SiO_4)_{2.975}(OH)$. Accompanying REE in a coupled substitution for $Ca^{2+}$ (M1 site) and $Al^{3+}-Fe^{2+}$ (M2 site) leads to a large chemical variety. Due to the allanite's high contents of Fe, it belongs to Ferrialanite. The pegmatite hosted deposit's domi-nant REE mineral is fergusonite as prismatic or subhedral grains associated with zircon, fluorite and karnasurtite. Geochemical composition of the fergusonite($YNbO_4$) suggests substitution of Y-REE and Y-Th in A-site, and Nb-Ta-Ti in B-site, furthermore the proportion of $Y_2O_3$ and $Nb_2O_5$ is oddly 1:1.5 comparing to the ideal ratio 1:1 and Nb is higher than Y, also A-site Y actively substitutes with REE. Karnasurtite in pegmatite variously ranges 9.16-22.88 wt% $Ce_2O_3$, 2.15-9.16 wt% and $La_2O_3$, 0.44-10.8 wt% $ThO_2$, as a calculated formula (Y, REE, Th, K, Na, Ca)$_{1.478}(Ti, Nb)_{1.304}$(Mg, Al, Mn, $Fe^{3+})_{0.988}$(Si, P)$_{1.431}O_7(OH)_4{\cdot}3H_2O$. Firstly the 870-860 Ma is the initial age of the supercontinent Rhodinia dispersal and subsequent A-1 type volcanism, which contains Fe, REE, and HFS(High Field Strength elements; Nb, Zr, Y etc.) elements in Fe-rich meta-volcanic rocks dominant Kyemyeongsan Formation, might mineralized allanite. Another synthesis is that regional metamorphism at late Paleozoic 300-280 Ma(Cho et al., 2002) might cause allanite mineralization. Also pegmatite REE mineralization highly related to the granite intrusion over the Chungju area in Jurassic(190 Ma; Koh et al., 2012). Otherwise above all, A-1 type volcanism at the same time of the Kyemyeongsan Formation development, regional metamorphism and pegmatite, might have caused REE mineralization. Although REE ore bodies display a close spatial association, each ore bodies display temporal distinction, different mineral assemblage and environment of ore formation.

• Korean Journal of Food Science and Technology
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• v.47 no.1
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• pp.56-62
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• 2015

Various pretreatment methods were evaluated to prevent tissue softening of heated onion. Changes in onion tissue firmness during heating were explained by 3-mechanism model consisting of texture hardening at low temperature ($60-80^{\circ}C$) and substrate softening at high temperature. Preheating of onion in a $Ca^{2+}$-containing solution significantly improved its texture after high-temperature heating. The improvement of firmness by preheating at low temperature was related to the formation of strong cross-linking between carboxyl groups and $Ca^{2+}$ by the action of pectin methylesterase in onion. The highest firmness was obtained by pre-heating at $70^{\circ}C$ for 120 min in 0.5% calcium solution. This result was supported by chemical analysis showing that the amount of bound calcium was the highest at $70^{\circ}C$. Further investigation should be carried out to establish the optimal conditions to prevent the softening of various vegetables.

• Korean Journal of Soil Science and Fertilizer
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• v.32 no.3
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• pp.285-294
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• 1999

Changes of chemico-physical properties and mturitiy during pig manure composting were analysed using three kinds of bulking agents with rice hull(T1), rice hull and extruding hull mixture (T2, 1:1, v/v), and extruding hull(T3). During composting process, temperature of T1, T2 and T3 were maintained over $50^{\circ}C$ for 31, 21, and 35 days respectively. Organic matter content of each treatment was decreased from 82.2%, 82.0%, and 82.8% to 70.5%, 68.9% and 69.7% and pH increased to 8.85, 9.91, and 8.80, respectively. Total nitrogen content of all treatments gradually decreased, but C/N ratio, phosphorous, and potassium content did not, show any changes during composting process. Both germination rate and early growth were tested using radish seeds for composting maturity. From those results, it was concluded that all treatments were stabilized after 45th day and extruding hull(T3) added compost was superior to others. The test of suppressive effect showed that all treatment have no effect against Fusarium oxysporum, Alternaria altemata, Botrytis cinerea. Compost supplemented with rice hull showed an inhibitory effect after 30th days, while compost supplemented with rice hull and extruding hull(T2) had an inhibitory effect during all period against Rhizoctonia solani. But treatment with extruding hull(T3) added compost did not have any inhibitory effect against Rhizoctonia solani. Only 63th samples in T1 and T2 treatment showed inhibitory effect against Colletoerichum gloeosporioides. However, T3 did not. Suppressive effect of extracts from 67 kinds of composts was investigated in vitro against plant pathogens, such as Fusauum oxysporum. Alternaria alternata, Colletotrichum gloeospoioides, Rhizoctonia solani, and Botrytis cinerea. Thirty two of them showed inhibitory effect against more than one phytopathogen, nine against one pathogen, four against two, six against three, six against four, and seven against five.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.231-237
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• 1999

It is very distinctive that sigumjang meju was produced with smoking after molding. Every shapes of traditional sigumjang meju gathered from Kyeongsangbukdo were doughnut types. Fermentation time were $60{\sim}90$ days. Aerobic bacteria were $6.8{\times}10^7\;cfu/g$, and anaerobic bacteria, yeasts, molds count $3.2{\times}10^6\;cfu/g,\;1.0{\times}10^6\;cfu/g\;and\;4.0{\times}10^6\;cfu/g$, respectively. Analysis showed: moisture content, $10.5{\pm}2.6%$; fat content, $2.9{\pm}1.1%$; protein content, $8.3{\pm}0.7%$; ash content, $3.8{\pm}0.7%$; pH, $6.0{\pm}0.5$; L-value, $54.5{\pm}4.7$; a-value, $+3.3{\pm}0.7$; and b-value, $+10.7{\pm}2.0$. K content was the most in quantity among the minerals in sigumjang meju. Maltose was most abundant component among the tested sugars followed by mannitol. Total content of amino acid was $1524.9{\pm}1295.3\;mg%$. Proline was the most abundant component among the amino acids. The ratio of essential amino acid was $30.0{\pm}12.9%$. The principal fatty acids were 18:2, 18:1 and 16:0. Saturated fatty acid and mono unsaturated fatty acid were $23.2{\pm}1.9%\;and\;23.5{\pm}5.2%$, respectively. The PUFA/SFA was $2.3{\pm,}0.3$ which higher than 1.