• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.904-911
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• 2015

The objective of this study was to investigate the quality characteristics of traditional wine using an radio-frequency identification (RFID) system annexed to a fermenter. In this study, we proposed an RFID-based data transmission scheme for monitoring fermentation of traditional alcoholic beverages. The pH, total acidity, total sugar, soluble sugar, free sugar, alcohol content, and organic acids of were investigated and subjected to fermentation of traditional alcoholic beverages three times. The pH ranged from 7.98, 7.95, and 7.68 at day 0, decreased drastically to 3.31~2.96 at day 2, and then slowly increased to the end point, finally reaching 3.34 at day 20. Acidity tended to increase quickly with time, especially for all samples after day 2. The fermentation environment induced a sudden increase acidity in reactants and indicated a low pH. The total sugars during fermentation quickly decreased to the range of 20.3, 22.43, and 19.2% at day 2, and the slope of reduction steadily decreased to 5.1, 6.1, and 4.8% at day 10. On the other hand, the alcohol content showed the reverse trend as total sugars. The alcohol content also showed the same pattern as total acids, showing the highest alcohol content of 17.3% (v/v) on day 20. In this study on traditional wine fermentation using an RFID system, we showed that pH, soluble sugar, and alcohol content can be adopted as key indicators for quality control and standardization of traditional wine manufacturing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.896-903
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• 2015

The objective of this study was to investigate the effect of nitrite substitution of sausage with purple sweet potato by examining the quality characteristics of sausage. Four sausage samples were prepared as follows: F1 (0.15% sodium nitrite), F2 (0.2% pigment), F3 (0.2% pigment and 5% powder), and F4 (0.2% pigment and 10% powder). A substitution of sodium nitrite with 0.2% purple sweet potato pigment reduced redness while increased yellowness. However, the addition of 5% purple sweet potato powder to 0.2% purple sweet potato pigment increased redness while reduced yellowness, which was similar to those of sausage with 0.15% addition of sodium nitrite. Further, color change increased as the content of purple sweet potato increased. As the amount of purple sweet potato increased, the contents of Ca, K, and Mg increased but hardness, gumminess, and chewiness decreased. In the sensory evaluation, the addition of purple sweet potato did not influence on appearance, color, or flavor. However, the addition of 10% purple sweet potato decreased the taste and texture of sausage. Correlation coefficients between overall acceptability, texture, appearance, color, taste, and flavor were 0.901, 0.895, 0.877, 0.844, and 0.688, respectively. Therefore, proper content of purple sweet potato powder and purple sweet potato pigment were determined to be 5% and 0.2%, respectively, for the substitution of sodium nitrite.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.1
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• pp.137-144
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• 2015

Kyejang is a Korean traditional beverage manufactured from medicinal plants and fruits using honey, sugar, or starch in cold water. In this study, cinnamon-containing kyejang, which is a type of beverage Jang, was reproduced based on Imwonsibyukji's method published in 1827 in the Korean literature. Kyejang made by nuruk, cinnamon, and medicinal plants was prepared at various temperatures and periods. Kyejang was assayed for physiochemical properties (pH and acidity), contents of metabolites (organic acids, sugars, and amino acids), and sensory characteristics (aroma and taste). During fermentation, content of organic acids (e.g. lactic acid, acetic acid, and shikimic acid) increased, which lowered pH, increased acidity, and increased intensity of sour taste. In the case of free sugars, fructose and maltose levels decreased while glucose and mannitol levels increased during fermentation periods, and sweetness decreased. The main amino acid in kyejang was tryptophan, followed by asparagine, proline, and arginine. The sensory evaluation score of overall preference was highest for kyejang which was fermented at $20^{\circ}C$ for 3 days. The results will be provide the basic data of fermentation conditions for standardized manufacturing process of kyejang.

• Journal of Korean Society of Forest Science
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• v.73 no.1
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• pp.1-8
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• 1986

Relationship between distribution of tree species and salt concentration in soil was studied in order to understand the salt tolerance of tree species in the middle part of Korean east coast and its results were as follows; 1) The tree species in the area mostly consist of Pinus thunbergii, Pinus densiflora, Rosa rugosa, Lespedeza bicolor, Amorpha fruticosa, Quercus dentata, Rhododendron mucronulatum, Rohinia pseudoacacia and others. 2) Pinus thunbergii was dominant species and Rosa rugosa gradually disappeared at the distance from the beach line to 200 meters toward inland. Pinus thunbergii tended to disappear gradually and Pinus densiflora was dominant at the distance from 200 meters to 300 meters inland. 3) Pinus thunbergii was dominant below 50 meters in altitude while Pinus densiflora was dominant above 50 meters. 4) NaCl content tended to decrease as proceeding to inland, higher altitude and to shallow depth of soil. 5) Change in pH in terms of distance toward inland and altitude was not significant, but change in pH along soil depth was conspicuously decreasing from pH 7.0 of top soil to pH 6.5 50cm below. 6) Pinus thunbergii was densely distributed to the area where soil NaCl content was higher than 100 vpm, while Pinus densiflora dominated the area of less than 100 vpm. Rosa rugosa was shown to dominate the area of over 100 vpm soil NaCl content. 7) NaCl content in tree tended to decrease, as proceeding to inland, rapidly within 150 meters distance from the beach line and gradually at further distances. NaCl content in leaf was about 600 ppm, branch 350ppm and root 250 ppm.

• Journal of Korean Society of Forest Science
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• v.79 no.4
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• pp.359-366
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• 1990

This study was carried out to investigate rooting rate, plagiotrophic growth and root-promoting effect of IBA in Taxus cuspidata S, et Z. cuttings. The results obtained were summarized as follows ; 1. As the ortet ages of cuttings were increased in 5, 10, to 20 years, the rooting rates were decreased in order of 85.7%, 81.7% and 62.4%, and the number of primary roots were also decreased in 5.3, 3.7 and 2.9, respectively. 2. Rooting rate by cutting types of lateral shoot were higher than those of main shoot type, significant at the 1% level. 3. IBA(l00ppm) treatment promoted the rooting rates and the number of primary roots. 4. As the ortet ages were increased in 5, 10 to 20 years, angles of central shoot of rooted cuttings which mesured cyclophysis were decreased in order of $75.9^{\circ}$, $68.5^{\circ}$ and $59.6^{\circ}$, respectively, significant at the 1% level. 5. Average angles showed $77.0^{\circ}$ for main shoot cutting, $65.9^{\circ}$ for upper lateral shoot and $61.7^{\circ}$ for lower lateral, which was significant at 1% level, and lateral shoot cutting showed more topophysis than main shoot cutting. 6. Shoot length of rooted cuttings from main shoot cutting was longer than that from lateral shoot significant at the 1% level. 7. Relationship between some characteristics showed highly positive correlation.

• Journal of Korean Society of Forest Science
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• v.6 no.1
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• pp.27-31
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• 1967

The bamboo is a plant whose culm grows straight up. This growing characteristics has been widely utilized in industry and craft. But the developments of handcraft making and horticultural techniques in recent years become to demand the bent bamboo culms. This study has been conducted at the experimental grove located at Hyunnae Ri, Okkye Myun, Myungju Gun, Kangwon Do since 1960. Although it has been known that the secret for which bamboo shoots complet growth within 40 odd days lies in their rhizomes, this writer felt the bamboo culm sheath might be another factor in addition. Hence some were stripped of sheath in this bending study as the following: 1. Time of sheath stripping. 2. Direction of sheath stripped for arbitrary bending. 3. Accuracy of bending following the size (growth) of bamboo shoots. The following results were obtained: 1. Bamboo shoots begin to appear in April. But the bamboo shot up in June showed the best bending result with 68% of bending efficiency. 2. Bending of the culm was facilitated by stripping off the sheath located on the side of the direction toward which bending was desired. By doing this, the culm could be bent as much as 90 degrees. But the culm totally stripped of sheath could be bent in any direction. 3. In order to determine the accuracy of bending of bamboo shoots growing, sheath were stripped off the shoots of which height ranged from 10 centimeter to 150 centimeters. The shoots with height of 110 centimeters showed the best result with 90%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.3
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• pp.352-359
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• 2016

White bread added with brown rice fiber was prepared by addition of 0.005, 0.010, 0.015, and 0.020% hemicellulase. Effects on product quality and sensory evaluation were examined. There were no significant differences in pH of dough before the 1st fermentation among the experiments. Dough made by addition of hemicellulase had a significantly higher pH after the 1st fermentation compared to the control group, whereas pH of bread had reverse effects. Fermentation power of dough expansion increased as incubation time increased. Addition of hemicellulase to samples significantly increased specific volume, baking loss, and water activity compared to the control sample. Moisture content was the lowest upon addition of 0.020% hemicellulase. For color, lightness was the highest in the control bread samples, greenness of the 0.015% addition sample was the lowest and yellowness of the 0.005% addition sample was the highest. For textural characteristics, hardness, gumminess, and chewiness were maximum in the control group. Cohesiveness and springiness were not significantly different between the samples. In the sensory evaluation, color, flavor, bran flavor, bitterness, astringency, and coarseness were not significantly different among the samples. Softness and overall acceptability were highest at the 0.020% addition level but lowest at the 0.010% level. The results indicate that addition of 0.020% hemicellulase to brown rice fiber white bread is optimal for quality and provides products with reasonably high overall acceptability.

• Journal of Korean Society of Forest Science
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• v.79 no.4
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• pp.367-375
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• 1990

In order to determine the effects of bedrock, organic matter, calcium and iron oxide on the soil aggregation, this research has performed with soils from bedrock regions of Limestone, Granite and Granite gneiss. This research was also to estimate how organic matter, calcium and iron oxide influence on soil aggregation under different forest conditions in various bedrock regions. And it also had a purpose to rate physical factors relevant to soil aggregation, their characteristics and aggregate diameter which closely relates to stabilities in the process of soil erosion. The following conclusions have been drawn in response to the overall research objectives. The rates of the soil aggregation on different bedrock regions were 21% in Limestone bedrock, 19.8% in Granite bedrock and 9.9% in Granite gneiss bedrock. A main factor in soil aggregation was the orgainc matter content in soils and the rate of soil aggregation increased in the constant proportion with the organic matter content. The relation could be formulated into Y=4.31X-4.37(Y : aggregation ratio X : organic matter content). The soil aggregation ratio under the deciduous forests eras higher than that under the coniferous forests. It was considered that this resulted from differences in organic matter content. Soil aggregates with larger diameter than 0.5mm were found more in Limestone bedrock than other smaller size soil aggregates of 0.25mm diameter were more distributed in Granite gneiss bedrock. Granite bedrock region had normal distribution in soil aggregate sizes with the highest frequency of 0.5mm diameter. Calcium and iron oxides had only partial influences on the soil aggregation in some specific conditions. But in Limestone bedrock region calcium influenced on the soil aggregation with the organic matter content.

• Journal of Korean Society of Forest Science
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• v.78 no.2
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• pp.103-118
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• 1989

The occurrence of witches' broom in Ligustrum ovalifolium was first noticed in Korea by author in 1984. The present study was carried out with particular emphasis on the symptomatology, etiology, transmission of the disease and antibiotic treatments. The infected tissue was observed by the fluorescence and electron microscopy and its biochemical characteristics were compared with healthy one by electrophoresis. The results are summarized as follows : 1. symptoms of the infected trees were characterized by the dwarfing of the organs, yellowing and brooming of the foliage. 2. The observation by the trans electron microscopy on the witches' broom of L. ovalifolium revealed the occurrence of numerous mycoplasma-like organisms(MLOs) in the phloem tissue cells of the midribs of infected leaves. 3. The MLOs were surrounded by a single unit membrane, and they appeared to be multiplied by binary fission. 4. The presence of crystals unidentified in the phloem parenchyma cells was noticed by electron rnicroscopy, 5. The disease was able to be transmitted by budding, crown, and greenwood graftings to L. ovalifolium, L. obtusifolium, L, japonicum and also transmitted, even when the stocks and scions were not completely grafted. 6. Insect transmission on L. ovalifolium and L, obtzrsifolium was carried by Hishimonus sellatus. 7. The infected roots dipped in the 1,000 ppm of teracyclin solution was only temporarily effective in controlling the disease. 8. Infected plant with MLOs showed specific fluorescent reactions in phloems with DAPI stain. 9. The protein and peroxidase separated by electrophoresis showed strikingly distinctive difference between the healthy and diseased leaves.

• Journal of the Korean Geotechnical Society
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• v.34 no.2
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• pp.19-32
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• 2018

During the process of gas hydrate extraction in the deep seabed, fine diatom particle migration occurs, which causes the seabed slope failure and the productivity deterioration of the gas hydrate. Therefore, a study related with the changes of the ground characteristics due to the fine particle migration is required. The objective of this study is to investigate the change of hydraulic properties of sand due to the migration of fine diatom particle in sandy soils. In order to simulate the sediments of the Ulleung basin gas hydrate in the East Sea, fifteen sand-diatom mixtures that have different diatom volume fractions (DVF) are prepared. During the falling head permeability tests, the coefficients of permeability are measured according to the DVF. In addition, for the simulation of the fine diatom particle migration, constant head permeability tests are conducted by applying the hydraulic pressures of 3 kPa, 6kPa, and 9 kPa on a specimen composed of two layers: a specimen with 50% DVF in upper layer and a specimen with 0% DVF in lower layer. Furthermore, the coefficient of permeability and the electrical resistivity of the migration zone are measured during the constant head permeability test. The falling head permeability tests show that the coefficient of permeability decreases as the DVF of the specimen increases. In addition, the gradient of the coefficient of permeability curve decreases in the DVF range of 10%~50% compared with that of 0%~10%, and increases above 50% in DVF. The result of constant head permeability tests shows that the coefficient of permeability decreases and electrical resistivity increases in the migration zone due to the fine diatom particle migration. This study demonstrates that fine diatom particle migration reduces the permeability of the soils and the behavior of the migration zone due to the fine diatom particle migration may be estimated based on the reversal relationship between the coefficient of permeability and the electrical resistivity.