• Journal of the Korean association of regional geographers
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• v.13 no.4
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• pp.409-421
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• 2007

The purpose of this paper is to consider the formation processes and depositional conditions of bars formed at the upper-stream part of Sayeon Dam since Sayeon Dam construction in 1964. Results of analyzing the shape characteristics of bars and their sediment grain size distribution are as follow: Firstly, bars are able to categorized as subaqueous bars (A, B), mid-channel bars(C, D), and tributary side-bars(E). Secondly, the outline of bars has longish along the flow path, and their height lowers more and more going towards downstream. Also the height of bar surface tend to heighten from flow path to mountain slope. However, the near part of A is comparatively higher than its distant part, A is defined as a subaqueous natural levee and back swamp. Thirdly, the average particle size of A and B become smaller toward mountain slope. In transportation style, ratio of suspended load become higher toward mountain slope. Fourthly, sorting is worse to very worse according with lake's random changable water level. Fifthly, bar A and B were formed by vertical sedimentation of sediments according as sediments transported along flow path in the subaqueous conditions were spreaded out of flow path. C and D were formed by bed load as flood level lowered. And E was formed by vertical sedimentation while stream flow stopped in tributary's mouth areas with the water level heightening.

• Journal of the Korean Society of Food Culture
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• v.14 no.5
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• pp.517-527
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• 1999

The health, anthropometry, food habits, food intake frequency and nutrition intake of 747(219 men and 528 women) elderly people living in Inchon were investigated. Mean BMI, WHR, triceps skinfold thickness, BIA, blood pressure of the subjects were 23.4, 1.0, 15.6mm, 28.6%, 137.5/78.8mmHg in men and 24.9, 0.87, 22.6mm, 36.2%, 130.8/73.8mmHg in women respectively. Over the half of the subjects perceived themselves unhealthy and 86.2% of the elderly suffered from one or more illness. Ratios of the smoking and the drinking elderly were 40%, 43% in men and 12%, 11% in women. The major reason to stop smoking or drinking was the concern about their health. Food habit score of the subjects was relatively high (14.45/18.0) but food intake frequency score were relatively low (21.18/33.0) except the food groups of cereal & grain, white vegetable and sweets. The foods consumed by the elderly were very limited in quality and also in quantity. The daily intakes of calorie, protein, iron, vit. B1, niacin and vit. C were less than 2/3 of RDA and the amounts of calcium, vit. A and vit. B2 consumption were less than 1/2 of RDA.

• Journal of the Korean Society for Heat Treatment
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• v.20 no.5
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• pp.237-242
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• 2007

Friction coefficient of SM45C steel was surprisingly reduced with $H_2S$ and $C_3H_8$ gas during plasma sulf-nitriding. During the plasma sulf-nitriding, 100-700 sccm of $H_2S$ gas and 100 sccm of $C_3H_8$ gas were added and working pressure and temperature were 2 torr, $500-550^{\circ}C$, respectively. As $H_2S$ gas amount increased over 500 sccm, flake-like structures were developed on top of the nitriding layer and grain size of the nitriding layer were about 100 nm. The friction coefficient for the sample treated plasma sulf-nitriding under $N_2-H_2S$ gas was 0.4 - 0.5. The structure became more finer and amorphous-like along with $N_2-H_2S-C_3H_8$ gas and the nano-sized surface microstructures resulted in high hardness and significantly low friction coefficient of 0.2.

• Journal of the Korean earth science society
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• v.22 no.2
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• pp.120-129
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• 2001

A sand shoal (1300 m long and 400 m wide) with an orientation of north-south is formed on the lower tidal flat of Gomso Bay, southwestern coast of Korea. Surface bedforms, sedimentary structures, sedimentation rate, grain size distribution and can-corer sediments have been measured and analysed along the sand shoal proper zone B and its offshore zone A and onshore zone C during the period of 14 months. These three zones can be differentiated based on sedimentological characteristics: A zone - fine sand (3${\varphi}$ mean), linguoid-type ripples, 70 mm/month in sedimentation rate and no bioturbation, B zone - medium sand (2.5${\varphi}$ mean), dunes (4${\sim}$5 m in wavelength), 30 mm/month in sedimentation rate and no bioturbation, and C zone - coarse silt (5${\varphi}$ mean), sinuous-type ripples, 10 mm/month in sedimentation rate and well-developed bioturbation. These characteristics indicate that the zone C represents a relatively low-energy regime environment whereas the zone A corresponds to a relatively high-energy environment. The zone B would play an important role for a barrier to dissipate the approaching wave energy, resulting in maintaining of low-energy conditions in the inner part of Gomso-Bay intertidal flat behind.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.3
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• pp.395-399
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• 1999

Three experiments were conducted to determine the effects of conditioning a complex (20% whey, 10% lactose, 4% plasma protein, 4% wheat gluten and 2% blood meal) diet on growth performance of weanling pigs. In Exp. 1,180 pigs (average initial BW of 6.4 kg) were fed the experimental diet (1.7% lysine) during a 7-d growth assay. Treatments were a meal control (M), standard (ST), and expander (EX) conditioned mash or pellets. Rate and efficiency of gain were decreased by 39% and 21% (p<0.005) respectively, for pigs fed EX diets compared to those fed the ST diet. In Exp. 2,196 pigs (average initial BW of 6.5 kg) were used to determine the effects of EX operating conditions on nutritional value of a pelleted complex diet. When steam conditioning temperature (prior to expanding) was $54^{\circ}C$, increasing cone pressure of the EX from 0 to 7 to 14 kg/cm2 resulted in linear decreases in rate of gain of weaned pigs (p<0.006), suggesting heat damage of the diet. Increasing conditioning temperature (i.e., adding steam) of the diets from 46 to 54 to $63^{\circ}C$ (cone pressure at $12kg/cm^2$) resulted in improved rate of gain (p<0.04) of the pigs. However, none of the pigs fed expanded diets compared favorably to the pigs fed the conditioned $(54^{\circ}C)$ pellets processed with no cone pressure. In Exp. 3,168 pigs (average initial BW of 6.6 kg) were used to determine the effects of expanding the various components of the diet. Treatments were M and ST pellets as controls, EX-corn, EX-corn soybean-meal, EX corn-soybean meal-oil, and EX-complete diet. Efficiency of gain was increased by 13% with EX portions of the diet compared to the mash control, but there was a marked decrease in performance when the complete diet was expanded (p<0.001). Expanded corn-soybean meal-oil supported the greatest ADG with a 19% increase compared to the average of the EX corn and EX corn-soybean meal treatments (p<0.005). In conclusion, our results suggest no benefit from expanding complete phase-I diets.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.714-719
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• 1996

Changes in physicochemical properties of brown rice (Chu-chunk byeo, Japonica type) kept at $4^{\circ}C,\;20^{\circ}C,\;30^{\circ}C\;and\;40^{\circ}C$ in laminated film (4 layer) pouches were analyzed. Hardness of brown rice grain increased during storage periods. In case of color changes, 'L' value increased during storage below $30^{\circ}C$, and decreased after three months at $40^{\circ}C$. The 'a' value did not change below $30^{\circ}C$, but increased at $40^{\circ}C$. The 'b' value increased under all storage conditions. Percent germination was above 97% below $20^{\circ}C$ regardlesss of storage period and was inhibited by heat above $30^{\circ}C$. The rice did not germinate after one month storage at $40^{\circ}C$ Gelatinization enthalpy and gelatinization peak temperature by DSC of brown rice powder decreased during storage. As a result, storage below $20^{\circ}C$ in laminated film pouch is recommended far brown rice.

• Journal of the Korean Society for Heat Treatment
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• v.28 no.4
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• pp.171-180
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• 2015

The variation in microstructure and texture during continuous annealing was examined in a series of 1.6% Mn-0.1% Cr-0.3% Mo-0.005% B steels with carbon contents in the range of 0.010 to 0.030%. It was found that microstructure of hot band consisted of ferrite and pearlite as a consequence of high coiling temperature, and eutectoid carbon content was between 0.011% and 0.016%. Martensite ranged in volume fraction from 1.5% to 4.0% when annealed at $820{\circ}C$ according to the typical continuous annealing cycle. The critical martensite content for the continuous yielding was about 4% from stress-strain curves. The continuous yielding was obtained in the 0.030% carbon steel and 0.010% to 0.020% carbon steels revealed some yield point elongation ranging from 0.8% to 2.2% in as-annealed conditions. Higher tensile strength in the higher carbon steel is due to both increase in the martensite volume fraction and ferrite grain refinement. Decreasing the carbon content to 0.01% strengthened the intensities of ${\gamma}$-fiber textures, resulting in the increase in the $r_m$ value, which was caused by the lower volume fraction of martensite. The higher carbon steels showed the lower $r_m$ value of about 1.0.

• Journal of Animal Science and Technology
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• v.45 no.5
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• pp.847-856
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• 2003

This study was carried out to investigate the effects of dietary xanthophylls supplementation on pigmentation and antioxidant properties in the egg yolk. ISA Brown laying hens aged 50 weeks were fed five kinds of xanthophyll combination such as control(neither natural nor artificial xanthophylls in feed), T1(Commercial diet containing natural xanthopylls in grain + Lutein 10ppm + Capsantin 10ppm), T2(T1 + Capsanthin 65ppm), T3(T1 + Canthaxanthin 65ppm), T4(T1 + Capsanthin 10ppm + Canthaxanthin 65ppm), and T5(T1 + Capsanthin 65ppm + Canthaxanthin 10ppm). The pH values of all egg yolks were not significantly different during storage or feeding periods. CIE L$^{*}$(lightness) values of T2 ~ T5 egg yolks were lower than those of control and T1. Conversely, the CIE a$^{*}$(redness) value of T2 ~ T5 egg yolks showed significantly higher(P<0.05). Egg yolk from chicks fed xanthophylls increased CIE b$^{*}$ values. The CIE b$^{*}$(yellowness) values of T2 ~ T5 egg yolks were higher than control and T1 during storage at 37$^{\circ}C$ for 48 hours respectively. In the antioxidation experiment, dietary xanthophylls supplementation affected lipid antioxidation of egg yolk during storage. The TBARS(O.D.) of egg yolks from chicks fed xanthophylls were lower than that of control during incubation at 37$^{\circ}C$ for 10 hours. In conclusion, dietary xanthophylls supplementation influence to color difference and retardation of lipid oxidation in egg yolk.

• Korean Journal of Materials Research
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• v.11 no.8
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• pp.708-712
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• 2001

Microwave dielectric properties of $(Pb_{0.2}Ca_{0.8})[(Ca_{1/3}Nb{2/3})_{1-x}Ti_x]O_3$ ceramics were investigated as a function of $Ti^{4+}$ content (0.05$\leq$x$\leq$0.35). A single perovskite phase was obtained from x=0.05 to x=0.15, and $TiO_2$ and $CaNb_2O^6$ were detected as a secondary phase beyond x=0.2. The structure was changed from orthorhombic at x=0.05 to cubic at x=0.35. Dielectric constant(K) was increased with increase of $Ti^{4+}$ content due to increase of rattling effect, and was inversely proportional to the cube of the average radius of B-site cation, however, Qf value was decreased, which was due to the decrease of grain size and the secondary phase. With the increase of $Ti^{4+}$ content, the temperature coefficient of resonant frequency(TCF) was controlled from -27.36 ppm/$^{\circ}C$ value to +18.4 ppm/$^{\circ}C$ value, which was caused by the influence of tolerance factor(t) and the bond valence of B-site. Typically, K of 51.67, Qf of 7268(GHz), TCF of 0 ppm/$^{\circ}C$ were obtained in the $(Pb_{0.2}Ca_{0.8})[(Ca_{1/3}Nb_{2/3})_{0.8}Ti_0.2]O_3$ sintered at 13$50^{\circ}C$ for 3h.

• Food Science and Preservation
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• v.18 no.2
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• pp.165-170
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• 2011

The physicochemical properties and cooking quality of Saechalssal bori (25% pearled ratio), which is a naked waxy barley, were investigated. The amylose, insoluble dietary fiber (IDF), soluble dietary fiber (SDF), total dietary fiber (TDF), and ${\beta}$-glucan contents of Saechalssal bori were 5.2, 10.8, 9.5, 20.3, and 3.7%, respectively. Pasting temperature, peak and final viscosity, and setback of Saechalssal bori were $66.5^{\circ}C$, 383.2, 231.3, and 55.6 RVU, respectively. The water absorption, expansibility, and soluble solid of Saechalssal bori were 232.2, 405.3, and 3.5%, respectively. As the ratio of water to grain increased, L value increased, whereas a and b values were decreased. The sensory evaluation showed that wateriness and overall acceptability increased with increasing ratio of water to grain, resulting in determining 2.1 times as the optimum ratio of water to grain. The cooked Saechalssal bori prepared using optimum condition had hardness (1.2 kg), cohesiveness (4.0), springiness (1.0), gumminess (5.1), chewiness (5.3), adhesiveness (0.2 kg), and A/H (0.8), respectively.