• Journal of the Mineralogical Society of Korea
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• v.20 no.4
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• pp.277-287
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• 2007

To understand the effects of the powdered manganese nodule and sea bottom sediment pumped up with nodules on the mining process, the shattering ratio of manganese nodule and their physical properties are analyzed. The self shattering ratio and crushing shattering ratio are about 27% and about 3%, respectively. Then total shattering ratio is about 30%. The initial turbidity of the powdered manganese nodule and the bottom sediment show high, i.e., about 3,100 and 1,850 respectively. But their turbidities decrease rapidly with time. After 1 hour, turbidity of the powdered manganese nodule drops to about 1,570 and that of the bottom sediment to 1,310. The turbidity of Na-bentonite changes from 820 to 730 after 1 h and to 700 after 2 h. The viscosity of powdered manganese nodule is $1.4{\sim}1.5cP$, and the viscosity of bottom sediment is less than 1 cP. The viscosity fo Na-bentonite is initially 37.2 and increase with time to 86.4 cP after 30 min. The high initial turbidity of powdered manganese nodule is due to dark color of the powder. The high specific gravity makes rapid precipitation and then decreases the turbidity rapidly. The bottom sediment shows high initial turbidity because of easy suspension with very fine particle size. But it cannot be hydrated and formed gel in suspension, then it is easily precipitated. However Na-bentonite is hydrated to the expended state and makes gel state, then it shows high turbidity and high viscosity. These physical properties of the powdered manganese nodule suggest that the powder of manganese nodule should not make scaling inside of lifting pipe or pump. And the bottom sediment lifted up with manganese nodule should not play the role of drilling mud shch as Na-bentonite.

• The Journal of Internal Korean Medicine
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• v.18 no.2
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• pp.268-295
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• 1997

Sweating is natural phenomenon necessary for the regulation of an individual's body-temperature. The secretion of sweat is mediated by a portion of our vegetative nervous system(the sympathetic nervous system). In some people, this system is working at a very high activity level, far higher than needed to keep a constant temperature. This condition is referred to as hyperhidrosis. Especially excessive sweating of the hands and the feet is palmoplantar hyperhidrosis or volar hyperhidrosis. This is by far the most distressing condition. It was founded that the first important cause of this was emotional factor. The hands are much more exposed in social and prefessional activities than any other part of our body. Many individuals with palmoplantar hyperhidrosis are limited in their choice of proffession, because unable to manipulate materials sensitive to humidity or reluctant to shake hands; some patients arrive to the point to avoid social contact. The occidental medical treatments for palmoplantar hyperhidrosis include application of topical agents(chemical antiperspirants such as aluminum chloride), iontophoresis(treatment with electrical current), or surgery(thoracic sympathectomy). It was reported that the most effective treatment was thoracic sympathectomy. So this study was started to find the easy and effective oriental medical treatments against the occidental medical treatments through the oriental medical literature. The occidental medical idea for palmoplantar hyperhidrosis is only limited in neurologic system, so surgery is the best treatment. But the oriental medical idea for palmoplantar hyperhidrosis is much wider, so the oriental medical causes and treatments for this are able to be veriety. And the oriental medical teatment is freely in treating the patients of palmoplantar hyperhidrosis, because entire idea including pulse, facial color, mental condition, constitution and other symptom exists in the oriental medicine. The results of a bibliographic study of causes and treatments for palmoplantar are as follows; 1. The main causes of pa1moplantar hyperhidrosis are heat in the stomach, damp-heat in the spleen and the stomach, insufficiency of the spleen-qi and the stomach-qi, deficiency of the spleen-yin and the stomach-yin, and the others are the stomach-cold syndrome, stasis of blood and dyspepsia in the stomach, disorder of the liver-qi, deficiency of the heart-yin and the kidney-yin, deficiency of the heart-yang and the kidney-yang, stagnated heat in the liver and the spleen, the lung channel-heat etc. 2. The main methods of medical treatments for palmoplantar hyperhidrosis are clearing out the stomach-heat, eliminating dampness and heat in the spleen and the stomach, invigorating the spleen-qi and the stomach-qi, reinforcing the spleen-yin and the stomach-yin, warming the stomach, relaxing the liver and alleviating of mental depression and tonifying the heart and the kidney etc. 3. The main prescriptions of palmoplantar hyperhidrosis are Taesihotang, Palmultang-kakam, Samyeongbaechusan, Chongbisan, Sasammaekmundongtang, the others are Leejungtang, Hwangkikonjungtang, Seungkitang, Boyumtang, Baekhotang, Chongsimyonjayum, Moyrosan, etc. 4. Local medicine for external use are liquid after boiling alum in water for about 1 or 2 hours, liquid after boiling alum and pueraria root in water and liquid after boiling stragalus root, pueraria root, ledebouriella root and schizonepeta in water, etc. 5. The methods of acupuncture therapy include invigorating Bokyru, Yumkuk and purgating Hapkouk, or invigorating Bokyru, Kihae and purgating Hapkouk, or steadying Hapkouk, Nokung.

• Journal of Plant Biotechnology
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• v.41 no.1
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• pp.56-63
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• 2014

Using commercial radish varieties for processing, about 30% of radish was discarded due to the root shape and low purity. To raise the processing ability, we tried to develop a new variety producing H-shaped root. As another characteristic required in variety for processing is high purity, we tried to raise purity using simple sequence repeats (SSR) markers for testing seed purity in every segregating generation. To develop Male-sterile (MS) seeding parent, we crossed commercial variety of 'Gwan dong spring' and 'Gyeo ryong spring'. One elite inbred was selected as recurrent parent for the MS plant. The major horticultural traits of selected inbred line were disease resistance, late bolting, heat resistance and bright green root top color. To develop pollen parent, we crossed commercial variety of 'Tae sang king' and 'Seoul spring'. We used individual selection method to develop H-shaped hard root and disease resistant inbred. In each segregating generation, we selected one plant based on phenotype and the uniformity of selected plant was tested by SSR markers using self-pollinated seeds. In the first segregating generation, 64.6% of sib plants shared the same band in PCR amplification using ACMP-490 primer and 66.7% using cnu-316 primer. The uniformity of segregating generations using ACMP-490 and cnu-316 raised in second generation to 68.8%, 70.8%, respectively; in third generation to 93.8%, 100%; in fourth generation to 93.8%, 100%; in fifth generation to 95.8%, 100%; in sixth generation to 100%, 100%. A novel cross was made using selected MS parent and pollen parent. When we checker the horticultural traits using autumn cultivation, the novel cross variety produced H-shaped root comparing other commercial varieties and produced highly uniform radish. Thus we registered this novel cross variety as 'YR ORE' at 2013 (Registration No. 4550).

• Journal of Life Science
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• v.17 no.5 s.85
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• pp.728-734
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• 2007

In this study, we prepared surimi from pork leg and chicken breast by pH adjustments of 3.0 and 11.0. The content of crude protein, yield, water-holding capacity, redness, yellowness, myoglobin(Mb) and metmyoglobin(metMb) were significantly higher in the surimi manufactured from pork leg at adjustment pH 3.0 compared to the other surimi samples; whereas whiteness, myofibrillar protein, breaking force, deformation and gel strength were lower than other samples(P<0.05). The textural attributes were significantly higher in the surimi manufactured from pork leg at adjustment pH 11.0 compared to the other surimi samples; whereas Mb, metMb, cooking loss, breaking force, deformation and gel strength were lower than other samples(P<0.05). Again, the content of crude protein, yield, pH, breaking force, deformation, gel strength and lightness were significantly higher in the surimi manufactured from chicken breast at adjustment pH 3.0 compared to the other surimi samples; whereas myofibrillar protein, redness and metMb were higher than other samples(P<0.05). The content of myofibrillar protein, deformation, lightness and cohesiveness were significantly higher in the suriml manufactured from chicken breast at adjustment pH 11.0 compared to the other surimi samples; whereas Mb, cooking loss, yield and breaking force were higher than other samples(P<0.05). The chicken breast surimi had superior color and gel characteristics than manufactured from pork leg, and adjustment pH 11.0 had superior whiteness and cohesiveness than the pH 3.0 adjusted sample, however, there were no significant differences in sensory attributes among the surimi samples.

• Korean Journal of Organic Agriculture
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• v.22 no.4
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• pp.743-760
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• 2014

This study aimed to isolate and identify freshwater algae from the organic agricultural ecosystems and investigate its biological characteristics to study the possibility of utilizing a biomass freshwater algae in organic farming. In the survey area, average water temperature was $12.4{\sim}28.2^{\circ}C$ and the pH ranges were from 6.1 to 8.5. The solid culture method is more suitable than liquid culture method for isolation of freshwater algae with lower contamination level and higher isolation frequency. A total of 115 strains were isolated from six freshwater algae habitats in nine regions in Korea. BGMM (BG11 Modified Medium) amended with NaNO3 and $KNO_3$ as a nitrogen, and $Na_2CO_3$ as carbon source was designed to isolate and culture freshwater algae. Absorbance of freshwater algae culture has increased dramatically to four days and decreased after eight days after inoculation. CHK008 of the seven isolates showed the highest absorbance in seven days after culturing in BGMM. The optimal pH of BGMM for culturing freshwater algae was pH 6-7. As light intensity increased, growth of freshwater algae increased. Among the five kinds of carbon sources, glucose and galactose promoted good growth of freshwater algae in BGMM. The colony color of purified 16 green algae isolates showed a separation of green, dark and light green, and of them, eleven algae strains showed a strong fluorescent light under fluorescence microscopy. Cell size of the green algae showed a wide range of variation depending on the species. General morphology of the green algae strains was spherical. Chlamydomonas sp. was elliptical, and Chlorella sorokiniana was ellipsoidal and cylindrical. All strains of the green algae except for Chlamydomonas sp. did not have flagella. One isolate of Chlamydomonas sp. and five isolates of C. sorokiniana secreted mucus. Sixteen isolates of 16 green algae were identified as two family and six species, Chlorella vulgalis, C. sorokiniana, C. pyrenoidosa, C. kessleri, C. emersonii, and Chlamydomonas sp. based on their morphological characteristics.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.908-915
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• 1998

By using Korean native soybean, traditional meju was prepared in Chuncheon, Kangweondo according to the traditional process. Analysis of physico-chemical, enzymatic and microbiological changes during meju fermentation were carried out in order to obtain a basic information for industrial scale production of meju. The enviroments for natural meju fermentation were $10{\sim}15^{\circ}C$ and $60{\sim}70%{\;}RH$. Moisture content decreased from 59% to 11% (exterior section) and 19% (interior section). the pH of meju rapidly increased up to 8.5 at $33^{rd}{\;}day$ of fermentation and thereafter decreased down to 7.9 at $70^{th}{\;}day$ of fermentation. Souble protein content was 1.47% at initial stage and increased up to $6.31{\sim}7.34%$ at $33^{rd}{\;}day$ of fermentation. Amino nitrogen content was $460{\sim}770{\;}mg%$ at $70^{th}{\;}day$ of fermentation. the color of meju became gradually black and decreased in redness and yellowness. During the process, protease and lipase seemed to play an important role in the digestion of soy protein and fat. Acidic protease activity increased up to $135.9{\sim}152.4{\;}unit/g$ at $33^{rd}{\;}day$ of fermentation and were $181.3{\sim}272.6{\;}unit/g$ at $70^{th}{\;}day$ of fermentation. Lipase activity increased up to 6 unit/g (interior section) and 15 unit/g (exterior section) at $70^{th}{\;}day$ of fermentation. the viable cell count of meju was at the level of $10^8{\;}CFU/g$ during the overall fermentation period. Aerobic halophilic count was $1.51{\times}10^7{\;}CFU/g$ at initial stage and maintained $10^8{\;}CFU/g$ level during the process. Initial anaerobic cell count was $2.0^9{\times}10^4{\;}CFU/g$ and increased up to $10^5{\;}CFU/g$ level at 47 days. Yeast and mold counts were $10^4{\sim}10^5{\;}CFU/g$ for the fermentation period.

• Journal of The Korean Society of Grassland and Forage Science
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• v.36 no.2
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• pp.142-149
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• 2016

'Shinseong', a winter forage triticale cultivar (X Triticosecale Wittmack), was developed at the Department of Rice and Winter Cereal Crop, NICS, RDA in 2015. The cultivar 'Shinseong' was selected from the cross RONDO/2$^*$ERIZO_11//KISSA_4/3/ASNO/ARDI_3//ERIZO_7 by CIMMYT (Mexico) in 1998. Subsequent generations were handled in pedigree selection programs at Mexico from 1999 to 2004, and a line 'CTSS98Y00019S-0MXI-B-3-3-5' was selected for earliness and good agronomic characteristics. After preliminary and advance yield testing in Korea for 3 years, the line was designated 'Iksan47'. The line was subsequently evaluated for earliness and forage yield in seven locations, Jeju, Iksan, Cheongwon, Yesan, Gangjin, Daegu, and Jinju from 2013 to 2015 and was finally named 'Shinseong'. Cultivar 'Shinseong' has the characteristics of light green leaves, yellow culm and spike, and a medium grain of brown color. The heading date of cultivar 'Shinseong' was April 24 which was 3 days earlier than that of check cultivar 'Shinyoung'. The tolerance or resistance to lodging, wet injury, powdery mildew, and leaf rust of 'Shinseong' were similar to those of the check cultivar. The average forage dry matter yield of cultivar 'Shinseong' at milk-ripe stages was $15MT\;ha^{-1}$, which was 3% lower than that ($15.5MT\;ha^{-1}$) of the check cultivar 'Shinyoung'. The silage quality of 'Shinseong' (6.7%) was higher than that of the check cultivar 'Shinyoung' (5.9%) in crude protein content, while was similar to the check cultivar 'Shinyoung' in acid detergent fiber (34.6%), neutral detergent fiber (58.6%), and total digestible nutrients (61.6%). It showed grain yield of $7.2MT\;ha^{-1}$ which was 25% higher than that of the check cultivar 'Shinyoung' ($5.8MT\;ha^{-1}$). This cultivar is recommended for fall sowing forage crops in areas in which average daily minimum mean temperatures in January are higher than $-10^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.45 no.1
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• pp.126-132
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• 2013

The purpose of this study is to examine the difference of Chinese consumer preference between chicken burgers cooked by Sous-vide adding Korean-styled seasoning and chicken burgers from local fast food restaurants. For Chinese women in their 20s who reside in Beijing, China, the most important attribute for eating-out was taste (M=6.5), health (M=6.0) and pleasure (M=5.6) in order and 68.60% of them replied that they were interested in Korean cuisine. More than 90% answered they like Korean food for its good taste, shape and color. As for burger preference, BB was significantly higher in terms of the overall and appearance preference. However, there was no significant difference between AB and SB. As for flavor and texture, it showed no significant differences among BB, AB, and SB products. For SB, total balance, soft texture of patty and balance of flavor characteristics were the reasons for their preference of the burger.

• Korean Journal of Food Science and Technology
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• v.48 no.5
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• pp.466-473
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• 2016

This study was performed to investigate the reduction in bitter taste and quality characteristics by pretreatments (brining; 1, 5% and blanching; 1, 3 min) in pickled bitter melon, respectively. We prepared picked bitter melon samples at 1%-1 min, 1%-3 min, 5%-1 min, 5%-3 min. Total polyphenol and total flavonoid contents were found to be the highest in 5%-1 min at $14.23{\pm}0.40mg\;CE/g$ (dry) and $4.46{\pm}0.10mg\;RE/g$ (dry), respectively. L-ascorbic acid level was the highest in control samples. Arginine and glutamic acid were increased by brining and blanching. ABTS and DPPH radical scavenging activity were found to be the highest at $43.60{\pm}0.40$ and $44.88{\pm}0.20%$ at 5%-1 min, respectively. ${\alpha}-glucosidase$ inhibitory activity was the highest at 5%-1 min. The a value was statistically different, whereas L and b values were similar among different pretreatments. Hardness in pretreated samples was decreased as compared to that in the control. Among sensory evaluations, 'color' did not indicate any statistical difference, while 'texture', 'bitterness preference' and 'overall preference' increased with pretreatments, and 'bitter intensity' decreased.

• Korean Journal of Food Science and Technology
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• v.50 no.3
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• pp.331-338
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• 2018

The purpose of this study was to determine the optimum sterilization conditions for the production of retorted steamed egg using response surface methodology. Sterilization processes for eighteen conditions using varying sterilization temperature ($X_1$), time ($X_2$), and method ($X_3$) as the independent variables were carried out through a $3^2{\times}2$ experimental factorial design. Quality evaluations after sterilization included measurements of $F_0$ value ($Y_1$), peak stress ($Y_2$), pH ($Y_3$), color value ($Y_{4-6}$), and organoleptic test [preference for appearance ($Y_7$), overall acceptability ($Y_8$), and preference for texture ($Y_9$) and egg taste ($Y_{10}$)]. Dependent variables ($Y_{1-10}$) of eighteen conditions were more affected by temperature and time than by the sterilization method. Eight factors were selected among the dependent variables as significant factors related to the quality of the steamed egg. Finally, by establishing an optimum range of each dependent variable and contour analysis, the optimum sterilization conditions for the production of steamed egg were determined to be $120^{\circ}C$ for 25 min using a 2-step sterilization process.