• International Journal of Highway Engineering
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• v.7 no.2 s.24
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• pp.87-95
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• 2005

To prevent the lowering of structural capability due to freezing and thawing in cold winter, numerous researches on frost heaving have been performed. As the result, the freezing index contour map of the Korea peninsula has been made for the design of the anti-freezing layer of pavements. However, the validity of the anti-freezing layer needs to be evaluated because systematic investigations on the variation of freezing depth with the thickness and material types of pavement layers and the configuration of the ground have been rarely performed. The freezing index of the Korea Highway Corporation test road site was calculated and the freezing depths of the concrete and asphalt pavements of the test road were investigated using the ambient and pavement temperature and water content. In addition, the investigated freezing depths were compared to the values estimated by existing freezing depth models. This is the preliminary study on the freezing-related data measured at the test road. The results with higher reliability will be produced by the long-term accumulation of the data and the analysis on it.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.678-684
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• 2005

Extraction conditions, spectrometric, and sensory properties of pigment extracts from green discolored garlic (GDG) were studied for development of green index to evaluate degree of green discoloration of garlic. GDG pigments were extracted using polar solvents, such as methanol, ethanol, and water. Methanol with 1% HCl resulted in highest extraction of green pigments. Extraction of pigments was affected by temperature, and extracted pigments were partially destroyed at high temperatures. Optimum conditions for extraction of green pigments were $20^{\circ}C$ for 30 min. Because green pigments are unstable at room temperature, and no method has been reported to evaluate degree of green discoloration of garlic, color chart was designed by mixing varying amounts of control and GDG. High correlation was observed between sensory scores and "a" value of color chart samples (y=-3.465x - 11.676) with $R^2$ of 0.993. Green index (GI) was developed based on linear regression equation between sensory scores and "a" values. Sensory panel recognized green discoloration of garlic at $GI{\geq}3.0$. GI developed in this study could be utilized to evaluate degree of green discoloration of garlic during cold storage and distribution of garlic.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1254-1261
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• 1999

The influence of addition of arrow(Pueraria hirsuta Matsum) root flour and its fractions by ultrafiltration on the flow properties of the rice flour-water systems were investigated. The flow properties of rice flour pastes during cold storage$(5^{\circ}C)$ were measured and the components from arrow root flour responsible for changes of flow properties were screened. Addition of arrow root flour significantly changed the flow properties of rice flour pastes. Permeate fractions by ultrafiltration, representing low molecular weight component fraction, significantly affected the flow property of rice flour paste stored at $5^{\circ}C$. Addition of permeate fraction to rice flour pastes rapidly decreased the consistency index, yield stress and pseudoplasticity, and showed a stability of flow property during storage suggesting the retardation of rice starch retrogradation. Permeate fractions of ultrafiltration were identified as puerarin, daidzein and daidzin known to representive isoflavonoid from arrow root.

• Journal of Korean Medicine for Obesity Research
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• v.13 no.1
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• pp.33-45
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• 2013

Objectives: This study was aimed to find out the characteristics of ordinary symptoms between the control and patient groups, diagnosed as overweight or obesity, in Soyang, Taeeum, and Soeum Constitutions and among those 3 groups. Methods: As a prospective cross-sectional study based on medical records, 9213 patients, who visited Kyung Hee University Medical Center from May in 2007 to June in 2010, were included. To diagnose the constitution, Revised Questionnaire for the Sasang Constitution Classification II and examinations by oriental medical doctors who majored in Sasang Constitution Medicine were performed. Based on the World Health Organization criteria for Asian obesity assessment, body mass index (BMI) was classified into 3 groups; more than 25 as obesity, 23 to 25 as overweight, and less than 23 as normal. Ordinary symptoms questionnaire, which consists of 46 questions in 8 categories, were given to the subjects. One-way ANOVA test in continuous variables and chi-square test in categorical variables were carried out to analyze statistical significance. Results and Conclusions: 1) In general characteristics, we could find out the significant differences in age, sex, height, weight, BMI, waist circumference, blood pressure, total cholesterol, triglyceride, low density lipoprotein cholesterol, high density lipoprotein cholesterol, fasting blood sugar, and hemoglobin A1c among the 3 Constitutional groups. 2) Soyang Constitution of overweight and obesity has tendency to have higher appetite, like cool or cold water, defecate more, swear more, dislike heat, and have warmer or hotter extremities in the ordinary symptoms, compared with the control group. 3) Taeeum Constitution of overweight and obesity has tendency to have higher appetite, like cool or cold water, defecate more, swear more, dislike heat, and have warmer or hotter extremities in the ordinary symptoms, compared with the control group. 4) Soeum Constitution of overweight and obesity has tendency to have higher appetite and less fatigue in the ordinary symptoms, compared with the control group. 5) Soeum Constitution showed the slightest increase in appetite, preference about room temperature water, less number of feces, and feeling of chill and warmer extremities in ordinary symptoms, compared with Soyang and Taeeum Constitutions. Taeeum Constitution showed the distinct increase in appetite and sweating in ordinary symptoms, compared with Soyang and Soeum Constitutions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.11
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• pp.1327-1335
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• 2017

This study was carried out to determine the effect of cacao bean addition on the physicochemical properties of extruded rice flour. Rice-based cacao beans (0, 20, 40, 60%) were extruded at a die temperature of $130^{\circ}C$, screw speed of 200 rpm, and moisture content of 25%. As the content of cacao beans increased from 20% to 60%, expansion index decreased, while piece density and specific length increased. The water soluble index and water absorption index of the extrudate increased through extrusion cooking. Lightness decreased as cacao bean content increased while redness increased. As the content of cacao beans increased, paste viscosity decreased. Cold peak viscosity was observed in all extrudates of raw roasted cacao beans. ${\alpha},{\alpha}$-Diphenyl-${\beta}$-picrylhydrazyl (DPPH) radical-scavenging activity increased upon extrusion and cacao bean addition. As content of cacao beans increased, non-roasted cacao beans had higher total phenolic contents than roasted cacao beans. This study showed that addition of cacao beans to extruded rice snack improved antioxidant activity.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.16 no.1
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• pp.159-170
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• 2013

The effect of climate change on urban woody plants remains difficult to predict in urban areas. Depending on its tolerances, a plant species may stay and survive or stay with slowly declining remnant populations under a changing climate. To predict those vulnerabilities on urban woody plants, this study suggests a basic bioclimatic envelop model of heat requirements, cold tolerance, chilling requirements and moisture requirements that are well documented as the 'climatic niche'. Each component of the 'climatic niche' is measured by the warmth index, the absolute minimum temperature, the number of chilling weeks and the water balance. Regarding the utility of the developed model, the selected urban plant's present probabilities are suggested in the future climate of Seoul. Both Korea and Japan's thermal thresholds are considered for a plant's optimal climatic niche. By considering the thermal thresholds of these two regions for the same species, the different responses observed will reflect the plant's 'hardening' process in a rising climate. The model illustrated that the subpolar plants Taxus cuspidata and Ulmus davidiana var. japonica are predicted to have low suitability in Seoul. The temperate plants Zelkova serrata and Pinus densiflora, which have a broad climatic niche, exhibited the highest present probability in the future. The subtropical plants Camellia japonica and Castanopsis cuspidata var. sieboldii may exhibit a modest growth pattern in the late 21C's future climatic period when an appropriate frost management scheme is offered. The model can be used to hypothesize how urban ecosystems could change over time. Moreover, the developed model can be used to establish selection guidelines for urban plants with high levels of climatic adaptability.

• Preventive Nutrition and Food Science
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• v.12 no.4
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• pp.242-250
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• 2007

This study evaluated the storage stability of a variety of sauce products in the Korean market, determined primary quality indices for three typical products, and proposed functional relationships that are useful for determining shelf life at different temperatures. Most of the products examined were found to combine hurdles of low pH, low water activity, and the use of heat processing as methods for producing the required storage stability while maintaining the sensory quality of the products. For a meat extract solution produced for cold noodles (pH=4.3; $a_w=0.98$), the primary quality change determining shelf life was lipid oxidation, determined here by the TBA value. The primary quality index of a soybean paste seasoning mix (pH=4.0; $a_w=0.78$), which had a microbial load of 2.8 log (CFU/g), was a decrease in its pH. The primary quality index for a sandwich spread (pH=4.0; $a_w=0.88$) was changes in its surface color. The temperature dependence of changes in the primary quality indices can be described by the Arrhenius equation, which can estimate the shelf life at any arbitrary limit as a function of temperature. The activation energies for changes in the primary quality indices of the meat extract solution, the soybean paste seasoning, and the sandwich spread were 20.3, 27.2, and 43.5 kJ/mol, respectively.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.45 no.6
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• pp.30-35
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• 2013

To conserve wood resources for papermaking, chemical compositions of the hemp (Cannabis sativa L.) bast fiber cultivated in Korea such as holocellulose, ${\alpha}$-cellulose, lignin, alcohol-benzene extractives, hot and cold water extractives, and ash contents were investigated to manufacture the specialty packaging paper effectively. Significantly very low klason lignin content of 3.3% was accomplished by removing of the outer shell of bark. Laboratory soda pulping method which is very useful for the nonwood fiber was adapted, and it was found that there was no significant difference in both kappa number and H-factor between 25% and 30% NaOH charge. Hemp pulp cooked with the laboratory digester in 25% NaOH at $170^{\circ}C$ were mixed together with the wood pulp(NBKP:LBKP=1:1) in order to find the optimum mixture ratio which exhibited acceptable paper strength properties such as tensile index, burst index, and tear strength. When 10% of hemp soda pulps was mixed with 90% of wood pulps comprised of SwBKP and HwBKP (1:1), all physical strength increased significantly. The physical strength decreased as the amount of hemp pulp increased because the cell wall of bast fiber is very thick which causes low conformability and low fiber-fiber bonding. These results showed that paper made of hemp-wood pulp can be used for the specialty packaging paper which requires both the characteristic surface properties and the high physical strength of hemp fiber.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.442-447
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• 1994

Effect of different mixing ratio of non-glutinous and glutinous rice on physical and rheological properties of extrudate prepared in a single screw extruder were examined. The extrusion conditions in term of screw speeds, moisture content and die temperature were 258 rpm, 18% and $120^{\circ}C$, respectively. The resisdence time distribution of the most of materials were within 30 second and small portion of them went up to 80 second. The expansion ratio was the highest value (2.93) for 70% of glutinous rice in the mixture, while the lowest value for 100% of non-glutinous rice. Breaking strength was in the range between 1,051g and 1,117g for $10{\sim}20%$ of glutinous rice in the mixture, while the lowest value (737g) for 80%r of glutinous rice. As the amount of glutinous rice increased, L and a values were increased and b value was decreased. The uncooked cold paste viscosity had 400 B.U. for 100% non-glutinous rice , while no peak for the 100% glutinous rice. As the amount of glutinous rice increased up to 100%, the water absorption index (WAI) was decreased, while water solubility index (WSI) was increased. The rheological properties of extrudate were accounted by the law of Oswald. The flow behavior index of extrudate was less than 1.0, which showed pseudoplastic behavior. Yield stress was the highest value for 20% of glutinous rice in the mixture and the lowest value for $80{\sim}100%$ of glutinous; rice. Number of air cell was between 128 and 159 for $80{\sim}100%$ of glutinous rice in the mixture, while $81{\sim}84%$ for $0{\sim}20%$ of glutinous rice. The degree of shapefact was increased more when the mixtures of glutinous and non-glutinous rice was used than when glutinous or non-glutinous rice was only used.

• Journal of Fisheries and Marine Sciences Education
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• v.3 no.2
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• pp.29-46
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• 1991

Benthic marine algal community of a sea bank at Joomoonjin, in the eastern coast of Korea, was investigated monthly in view of floristic composition and seasonal periodicity during from August, 1989 to July 1990. Total number of benthic alga identified were 70 taxa, which composed of 7 species of Chlorophyta, 21 species of Phaeophyta and 42 species of Rhodophyta. The dominant species were Sargassum horneri, Underia pinnatifida, Laminaria japonica and Pachymeniopsis sp.. Vegetation, from the point of phygiognomy, was a mosaic type by these dominant species. The flora was compared with similarity index using S${\phi}$rensen coefficient and grouped by a cluster analysis. As a result, the algal community of this area could be divided into two clusters at similarity level 45% : Flora of water temperature-ascending period(January-July) and flora of water temperature-descending period(August-December). And also, the former flora was subdivided into two clusters at point of the $14^{\circ}C$ sea water temperature : winter flora(January-April) and spring-summer flora(May-July). The flora of this area was characterized as a mixed flora of cold and temperature zone by Cheney's index.