• Korean Journal of Agricultural Science
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• v.7 no.2
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• pp.169-175
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• 1980

These studies were conducted to induce the available mutant strains in acetic acid bacteria by the irradiation of UV-light and the treatment of N-methyl-N'-nitro-N'-nitrosoguanidine. 109 strains which were capable of producing acid in the ethanol containing medium were isolated from vinegar and Kimchi collected from the region of Daejeon city. From the collection T-50 strain was identified to have a strong fermentation power and selected as a mother strain for the study. Two mutants were obtained by treating T-50 strain with UV and NTG, and these mutants had a rapid acid production in the initial stage. The study was then made to compare the basic condition for acetic acid production of the mother strain and two mutant strains. The summarized results were as follows; 1. The isolated strain (T-50) was identified as Acetobacter aceti by Bergey's manual and Acetic acid bacteria (Tokyo Univ. press). 2. The selected strain was died completely when the strain was irradiated with 15 W UV-light at a distance of 45 cm for 160 seconds. 3. The mutants such as U-48 and N-67 were rapid in the acetic acid production at the initial stage compare to the mother strain. 4. Acetic acid formation by the shaking culture method was maximized in 2 days culture, and the optimal temperature for acetic acid production was $30^{\circ}C$. 5. Acetic acid was effectively produced by the addition of 0.1% ammonium sulfate as a nitrogen source and was also produced rapidly by the addition of 0.1% glucose.

• The Korean Journal of Food And Nutrition
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• v.14 no.1
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• pp.34-39
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• 2001

The purpose of this study was to examine physical properties of the addition of green tea powder on bread flour and dough rheology of white pan bread. Three levels(0.1, 0.5 and 1.0% ) of each green tea powder with bread flour were tested for their effects in dough mixing using rapid disco analyzer, alveogram and farinogram. Addition of green tea powder tended to reduce initial pasting temperature and increase peak viscosity, break down and set back. L(extensibility) and G(swelling index) value in alveogram showed decrement with increasing green tea powder. These meant that the volume of white pan bread would show same tendency. The use of green tea powder increased consistency and water absorption of the bread flour but decreased development time, salability and degree of softening on farinogram. White pan bread with green tea powder had higher value of hardness and springness than without it. Sensory evaluation determined that the white pan bread with 0.5% green tea powder had the highest score.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.747-759
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• 2001

The sanitary status of 264 restaurants was investigated to develop a program of sanitary education at restaurants for improving sanitary levels of restaurant and consumers’ food safety. This investigation was performed through direct interviews on general items and sanitations for employees, facilities, equipments and food treatment. The restaurants are grouped into four different types according to the food served: Korean style food, Japanese style raw fish, roasted ribs, and western style food. It is found that sanitary education for employees are conducted at 66.5% of the total restaurants. The highest percentages are obtained by Korean style food restaurants (83.1%) and the lowest by western style food restaurants (55.6%).Washing facilities for employees are equipped at only 66.8% of the total restaurants. In the personal sanitation, 96.6% of the employees wash their hand after touching a dirty stuff, 77.5% after touching money and 57.1% after using telephone. It is also revealed that during food preparation shoes, overgarments, and caps are worn by 58.5%, 55.5%, and 20.6% of the employees, respectively. 73.5% of the restaurants are equipped with dish storages facilities while only 59.2% of restaurants have sterilizers for dishes. Also, chopping boards are sterilized more than once a week by 74.8% of them and knives everyday by 71.6%, 15.4% of restaurants sterilize their knives only once a week. 56.8% of restaurants check temperatures of the refrigerators and 26.2% of restaurants do not even sterilize the refrigerators. 31.8% of restaurants sterilize the kitchens with sodium hopochlorite after cooking. 93.3% of the restaurants store the raw food and the cooked foods separately. 49.8% of the restaurants refroze thawed food and 19.4% of the restaurants reuse leftovers. The frozen foods are thawed at room temperature by 49.4% of the total restaurants and 66.7% of the roasted rib restaurants.

• Korean Journal of Environment and Ecology
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• v.31 no.2
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• pp.127-134
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• 2017

This study was conducted to identify the reproductive behavior of the barn swallow. The study was carried out in Gwangju, Korea during the 2013 breeding season. In the morning, the nest-building frequency was 14.2~31.0 trips/h (10.2~19.8 trips/h by male and 4.0~11.4 trips/h by female). The nest-building activity took 7.6~15.9 min/h (4.8~8.1 min/h by male and 2.8~8.0 min/h by female). The nest-building time by female ($40.0{\pm}27.9sec/trip$) was about 1.5 times longer than the nest-building time by male ($26.1{\pm}15.5sec/trip$). Only the female incubated the eggs. The Incubation time was $50.6{\pm}17.5min/h$ (84%) at 6h, 24.5 min/h (40.8%) at 7h and 15.6 min/h (26.0%) thereafter. During daytime, the female incubation time showed a highly significant difference (p<0.001), and the incubation time at 6h was higher than that at other times. There was a significantly negative correlation between female incubation time and the mean air temperature(p<0.05). The frequency of feeding was $385.2{\pm}66.9trips/nest$ in the daytime ($219.2{\pm}37.1trips/nest$ by male and $166.0{\pm}30.8trips/nest$ by female). The frequency of feeding per hour was $32.1{\pm}12.3trips/h$ ($18.3{\pm}7.8trips/h$ by male and $14.3{\pm}4.5trips/h$ by female). The frequency of feeding per hour showed a significant difference in the range of 10h(p<0.05) and 15h(p<0.01) by sex. The time of feeding by female ($40.9{\pm}83.3sec/trip$) was longer than the time of feeding by male ($12.3{\pm}31.0sec/trip$). The juvenile defecation frequency was $45.6{\pm}8.4times/nest$ per day and showed a positive correlation with feeding frequency (p<0.05). The results of this study will be helpful in understanding the reproductive behaviors of the swallow adapted to the environment in Korea.

• The Journal of Engineering Geology
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• v.16 no.4 s.50
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• pp.411-427
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• 2006

This study aimed to recognize characteristics of groundwater flow in fractured bedrocks based on zonal pump-ing tests, slug tests, water quality logs and borehole TV camera logs conducted on two boreholes (NJ-11 and SJ-8) in the city of Naju. Especially, the zonal pumping tests using sin91e Packer were executed to reveal groundwater flow characteristics in the fractured bedrocks with depth. On borehole NJ-11, the zonal pumping tests resulted in a flow dimension of 1.6 with a packer depth of 56.9 meters. It also resulted in lower flow dimensions as moving to shallower packer depths, reaching a flow dimension of 1 at a 24 meter packer depth. This fact indicates that uniform permissive fractures take place in deeper zones at the borehole. On borehole SJ-8, a flow dimension of 1.7 was determined at the deepest packer level (50 m). Next, a dimension of 1.8 was obtained at 32 meters of packer depth, and lastly a dimension of 1.4 at 19 meters of packer depth. The variation of flow dimension with different packer depths is interpreted by the variability of permissive fractures with depth. Zonal pumping tests led to the utilization of the Moench (1984) dual-porosity model because hydraulic characteristics in the test holes were most suitable to the fractured bedrocks. Water quality logs displayed a tendency to increase geothermal temperature, to increase pH and to decrease dissolved oxygen. In addition, there was an increasing tendency towards electrical conductance and a decreasing tendency towards dissolved oxygen at most fracture zones.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.64 no.4
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• pp.459-468
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• 2019

Changes in growing periods and productivities of crops under double cropping of potato-rice, potato-soybean and potato-maize, were investigated at the Paddy Experimental Fields in Miryang City from 2015 to 2018. Spring potatoes planted in early March showed a yield of 2.1-2.3 ton/10a and a period of 90 days. In double cropping, growing period of rice, soybean, and maize was about 130, 125 and 115 days, respectively. The potato yield obtained was as much as 616, 330 and 815 kg/10a under double cropping with rice, soybean and maize, respectively. It is beneficial to sow the spring potatoes as early as possible to increase the yield and to secure the growing period of sequential crops. The introduction of summer medium-late variety grain crops into double cropping of spring potato and rice as well as into double cropping of spring potato and soybean/maize, was possible because of no sowing in the fall and plants were able to reach the heading growth stage before the safe heading limit of rice in particular. In the case of maize, the growth period was different according to the change in temperature over the year. The introduction of upland crops such as soybeans and maize instead of rice improved soil physicochemical properties in a short period of time, contributing to the increase of spring potato yields, but there was also a risk of damage by successive cropping for more than three years. Spring potato-maize showed higher yield in terms of starch production, and spring potato-soybean was found to be advantageous for net income.

• Korean Journal of Ecology and Environment
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• v.48 no.2
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• pp.95-107
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• 2015

In order to identify long-term trends of water quality parameters in Lake Kyeongpo, Mann-Kendall test, Sen's slope estimator and linear regression were applied on data, with 15 parameters from three different sites and rainfall, monitored once in every two months from March to November during 1998~2013. Seasonal variation analysis only used Mann-Kendall test and Sen's slope estimator. Analysis result showed that salinity, transparency and nutrient variables (total phosphorus, dissolved inorganic phosphorus, total nitrogen, nitrate nitrogen, ammonia nitrogen) were only parameters having statistically significant trend. In linear regression analysis, salinity (surface and bottom layer of all sites) and transparency (only at site 1), were figured out with statistically significant increasing trend, while in non-parametric statistical method, salinity and transparency in all sites (surface, middle, deep) were figured out with statistically significant increasing trend. Water quality parameters showing statistically significant decreasing trends were dissolved oxygen (surface layer of site 1 and bottom layer of sites 2 and 3), total phosphorus (sites 1 and 2), dissolved inorganic phosphorus, total nitrogen, nitrate nitrogen and ammonia nitrogen in the linear regression analysis and, dissolved oxygen (bottom layer of all sites), total phosphorus, dissolved inorganic phosphorus, total nitrogen, nitrate nitrogen and ammonia nitrogen in the non-parametric method. Seasonal trend analysis result showed that salinity, turbidity, transparency and suspended solids in spring, salinity, transparency, nitrate nitrogen and suspended solids in summer and temperature, salinity, transparency and suspended solids in fall were the variables depending on the season with increasing trends. In general, rainfall during the research period showed decreasing trend. The significant reduction trends of nutrients in Lake Kyeongpo were believed to be related to lagoon restoration and water management project run by Gangneung city and under-water wear removal, but further detailed studies are needed to know the exact causes.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.277-285
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• 2010

The objective of this study was to manufacture spent layer chicken meat products by natural freeze-drying. The spent layers of chickens that were slaughtered at 80 wk were obtained from a local slaughter house and separated into two halves of carcasses. The samples were divided into the following groups: 1) control (non-curing), 2) curing, and 3) curing with 2% trehalose before drying. The cured meats were placed at $2^{\circ}C$ for 7 d and then transferred to a natural drying spot located in Injae City, Gangwondo, Korea. The experiment was conducted from January to March in 2008. The average temperature, RH, and wind speed were $-1.5^{\circ}C$, 63%, and 1.8 m/sec, respectively. The cured treatments showed higher pH, lower Aw and lower shear force value compared with the control. Based on the results of TBARS (2-thiobarbituric acid reactive substances) level and volatile basic nitrogen value, lipid oxidation and protein deterioration were inhibited in curing treatments during drying. Trehalose acted as a humectant because it maintained a lower water activity despite the relatively higher moisture content during drying. The polyunsaturated fatty acids content and sensory attributes were higher in cured treatments than in the control during drying. Most of the bacterial counts in the treated groups were lower by 2 Log CFU/g after 1 mon of drying, and Salmonella spp. and Listeria spp. were not found in any treatment. There was also no microbial safety problem associated with dried meat products. Based on the results of this experiment, dried meat products could be manufactured from precured spent layer chickens by natural freeze-drying during winter.

• Korean Journal of Soil Science and Fertilizer
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• v.43 no.6
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• pp.886-891
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• 2010

Importance of climate change and its impact on agriculture and environment have increased with a rise of greenhouse gases (GHGs) concentration in Earth's atmosphere, which caus an increase of temperature in Earth. Greenhouse gas emissions such as carbon dioxide ($CO_2$), methane ($CH_4$) and nitrous oxide ($N_2O$) in the Upland field need to be assessed. GHGs fluxes using chamber systems in two upland fields having different soil textures during pepper cultivation (2005) were monitored under different soil textures at the experimental plots of National Academy of Agricultural Science (NAAS), Rural Development Administration (RDA) located in Suwon city, Korea. $CO_2$ emissions were 12.9 tonne $CO_2\;ha^{-1}$ in clay loam soil and 7.6 tonne $CO_2\;ha^{-1}$ in sandy loam soil. $N_2O$ emissions were 35.7 kg $N_2O\;ha^{-1}$ in clay loam soil and 9.2 kg $N_2O\;ha^{-1}$ in sandy loam soil. $CH_4$ emissions were 0.054 kg $CH_4\;ha^{-1}$ in clay loam soil and 0.013 kg $CH_4\;ha^{-1}$ in sandy loam soil. Total emission of GHGs ($CO_2$, $N_2O$, and $CH_4$) during pepper cultivation was converted by Global Warming Potential (GWP). GWP in clay loam soil was higher with 24.0 tonne $CO_2$-eq. $ha^{-1}$ than that in sandy loam soil (10.5 tonne $CO_2$-eq. $ha^{-1}$), which implied more GHGs were emitted in clay loam soil.

• Journal of the Korean Institute of Landscape Architecture
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• v.49 no.2
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• pp.51-60
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• 2021

Modern society is becoming more informed and intelligent with the development of digital technology, in which humans, objects, and networks relate with each other. In accordance with the changing times, a garden system has emerged that makes it easy to supply the ideal temperature, humidity, sunlight, and moisture conditions to grow plants. Therefore, this study attempted to grasp the concept, perception, and trends of smart gardens, a recent concept. To achieve the purpose of this study, previous studies and text mining were used, and the results are as follows. First, the core characteristics of smart gardens are new gardens in which IoT technology and gardening techniques are fused in indoor and outdoor spaces due to technological developments and changes in people's lifestyles. As technology advances and the importance of the environment increases, smart gardens are becoming a reality due to the need for living spaces where humans and nature can co-exist. With the advent of smart gardens, it will be possible to contribute to gardens' vitalization to deal with changes in garden-related industries and people's lifestyles. Second, in current research related to smart gardens and users' experiences, the technical aspects of smart gardens are the most interesting. People value smart garden functions and technical aspects that enable a safe, comfortable, and convenient life, and subjective uses are emerging depending on individual tastes and the comfort with digital devices. Third, looking at the usage behavior of smart gardens, they are mainly used in indoor spaces, with edible plants are being grown. Due to the growing importance of the environment and concerns about climate change and a possible food crisis, the tendency is to prefer the cultivation of plants related to food, but the expansion of garden functions can satisfying users' needs with various technologies that allow for the growing of flowers. In addition, as users feel the shapes of smart gardens are new and sophisticated, it can be seen that design is an essential factor that helps to satisfy users. Currently, smart gardens are developing in terms of technology. However, the main components of the smart garden are the combination of humans, nature, and technology rather than focusing on growing plants conveniently by simply connecting potted plants and smart devices. It strengthens connectivity with various city services and smart homes. Smart gardens interact with the landscape of the architect's ideas rather than reproducing nature through science and technology. Therefore, it is necessary to have a design that considers the functions of the garden and the needs of users. In addition, by providing citizens indoor and urban parks and public facilities, it is possible to share the functions of communication and gardening among generations targeting those who do not enjoy 'smart' services due to age and bridge the digital device and information gap. Smart gardens have potential as a new landscaping space.