• The Journal of the Petrological Society of Korea
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• v.19 no.2
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• pp.157-165
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• 2010

The age unknown Ogcheon metasedimentary rocks and the Jurassic Ogcheon granite (Jocgr) intruding it are distributed in the Ogcheon area, which is located in the central part of the Ogcheon Belt, Korea, This paper newly examines the timing of Honam shearing on the basis of the microstructural researches on time-relationship between the crenulation of Ogcheon metasedimentary rocks and the contact metamorphism by the intrusion of Jocgr. The D2 crenulation phase, which is defined by the microfolding of the S1 foliation in the metasedimentary rocks, is divided into two sub-phases. The one is a sub-phase of Early crenulation (D2a) which is included within old andalusite porphyroblasts, and the other is that of Late crenulation (D2b) which warps around the old andalusite. But they show the same dextral shear sense, the axial planes parallel to each other, and a single crenulation at outcrop scale. The contact metamorphism of andalusite-sillimanite type by the Jocgr occurred during the inter-phases of D2a and D2b, and crystallized the old andalusite masking the D2a crenulation and fibrous sillimanites replacing the D2a crenulation-forming muscovites. New andalusite porphyroblasts synkinematically grew in pressure shadows around the old andalusite or in its outermost mantles during the early stage of the D2b. The D2b occurred still continuously after the growth of the andalusite ceased (= later stage of the D2b). It indicates that the D2b occurred continuously during the period when the Ogcheon granite was still hot and cool. From this study, the crenulation history of Ogcheon metasedimentary rocks and the timing of Honam shearing would be newly established and reviewed as follows. (1) Early Honam shearing; formative period of Early crenulation, (2) main magmatic period of Jurassic granitoids; growth of the old andalusite and fibrous sillimanite by the intrusion of Jocgr, (3) main cooling period of Jurassic granitoids; formative period of Late crenulation related to Late Honam shearing, growth of the new andalusite in the early stage of D2b. Thus, this study proposes that the Honam shear movement would occur two times at least before and after the intertectonic phase which corresponds to the main magmatic period of Jurassic granitoids.

• Culinary science and hospitality research
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• v.22 no.3
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• pp.11-21
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• 2016

This study investigated the quality characteristics and retarding retrogradation of sponge cakes made with red yeast rice (RYR) flour. RYR (Monascus nuruk) is known to help digestion, smooth blood flow, and have anti-cancer, anti-microbial, and inhibitory effects against biosynthesis of cholesterol and blood pressure. This studys aim' was to find the optimal proportion of RYR flour in sponge cake. RYR sponge cakes were prepared with various levels (0, 5, 10, 15 and 20%) replacement of wheat flour and were designated as the control (without RYR), RYR5, RYR10, RYR15 and RYR20 respectively. Specific gravity was the lowest in RYR15 at 0.57, and the baking loss rate was not significantly different among the samples (p<0.05). The dough yield was the highest in RYR15 at 96.61. The moisture contents was highest in order, control, RYR5, and RYR15 at 28.67%, 28.18%, and 26.82% respectively. The L-value of crust tended to increase according to the level of RYR, but the L-value of crumb decreased in accorddance with the the content of RYR. The a-value of crust also decreased according to the level of RYR, although the a-value of crumb increased in response to higher levels of RYR. The b-value tended to decrease with increases of RYR (p<0.05). RYR5 exhibited the highest pH at 8.63, compared with RYR15 (8.57). The hardness, which was measured after cooling for 1 hour, was the lowest in RYR15 at $163.33g/cm^2$ and the springiness was not different significantly (p<0.05). Cohesiveness was the highest in RYR10 at 133.06%. The chewiness was the highest in RYR10 at $391.63g{\cdot}cm$ and lowest in RYR15 ast $169.62g{\cdot}cm$. Avrami equation showed that RYR15 and RYR20 had the lowest Avrami exponent (n) at 0.0664 and 0.4983 respectively. Time constant (1/k) was the highest in RYR15 at 200.00. Sensory evaluation revealed that RYR15 was the highest in color (5.50), flavor (4.95), sweetness (4.90), chewiness (4.75), and overall acceptability (4.60).

• Economic and Environmental Geology
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• v.30 no.6
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• pp.505-517
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• 1997

Lead and zinc mineralization of the Kwangsin mine was formed in quartz and carbonate veins that filled fault-related fractures in the limestone-rich Samtaesan Formation of the Chosun Supergroup and the phyllite-rich Suchangni Formation of unknown age. A K-Ar date of alteration sericite indicates that the Pb-Zn mineralization took place during Late Cretaceous (83.5 Ma), genetically in relation to the cooling of the nearby Muamsa Granite (83~87 Ma). Mineral paragenesis can be divided into three stages (I, II, III): (I) the deposition of barren massive white quartz, (II) the main Pb-Zn mineralization with deposition of white crystalline quartz and/or carbonates (rhodochrosite and dolomite), and (III) the deposition of post-ore barren calcite. Mineralogic and fluid inclusion data indicate that lead-zinc minerals in middle stage II (IIb) were deposited at temperatures between $182^{\circ}$ and $276^{\circ}C$ from fluids with salinities of 2.7 to 5.4 wt. % equiv. NaCl and with log $fs_2$ values of -15.5 to -11.8 atm. The relationship between homogenization temperature and salinity data indicates that lead-zinc deposition was a result of fluid boiling and later meteoric water mixing. Ore mineralization occurred at depths of about 600 to 700 m. Sulfur isotope compositions of sulfide minerals (${\delta}^{34}S_{CDT}=9.0{\sim}14.5$ ‰) indicate a relatively high ${\delta}^{34}S_{{\Sigma}S}$ value of ore fluids (up to 14 ‰), likely indicating an igneous source of sulfur largely mixed with an isotopically heavier sulfur source (possibly sulfates in surrounding sedimentary rocks). There is a remarkable decrease of calculated ${\delta}^{18}O$ value of water in hydrothermal fluids with increasing paragenetic time: stage I, 14.6~10.1 ‰; stage IIa, 5.8~2.2 ‰; stage IIb, 0.8~2.0 ‰; stage IIc, -6.1~-6.8 ‰, This indicates a progressive increase of meteoric water influx in the hydrothermal system at Kwangsin. Measured and calculated hydrogen and oxygen isotope values indicate that the Kwangsin hydrothermal fluids was formed from a circulating (due to intrusion of the Muamsa Granite) meteoric waters which evolved through interaction mainly with the Samtaesan Formation (${\delta}^{18}O=20.1$ to 24.9 ‰) under low water/rock ratios.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.39-74
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• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.

• the MEAT Journal
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• s.34 winter
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• pp.14-25
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• 2007

The objective of this study was to investigate the physicochemical, microbiological and sensory properties of food additive-free grilled pork products manufactured using loin (T1), tender loin (T2) and ham (T3). The samples were heated for 30 min at $60^\circC$, and then 50 min for $150^\circC$. After cooling, vacuum packaged grilled pork samples was stored at $4\pm$$1^\circC$ for 40 days. The pH values of grilled pork samples ranged from 5.92 (T1) to 6.10 (T3) at the initial storage time, and from 6.28 (T1) to 6.60 (T3) after 40 days. The water holding capacities (%) was 85.99~93.24% for T1, 85.26~93.89% for T2 and 89.11~94.67% for T3, all of which were slightly higher than those of other pork products. The shear force values of T2 were significantly higher (p<0.05) than those of the other pork products throughout the storage period. The TBARS and VBN values of T2 were significantly higher (p<0.05) than those of T1 and T3. With regard to microorganisms, all grilled pork samples was in good condition, showing 1.93~3.48 log10 CFU/g via total plate counts, and 1.74~3.48 log10 CFU/g for lactic acid bacteria throughout the storage period. Regarding sensory evaluation, the scores of overall acceptability in all products were above 5.0 points through 40 days of storage.

• The Journal of the Petrological Society of Korea
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• v.9 no.4
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• pp.211-237
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• 2000

Major element zoning has been analyzed in garnet porphroblasts obtained from the Grt-St and Ky-Grt-St grade assemblages in Zones I on the northern flank of the Pelham Dome, north central Massachusetts. These porphyroblasts grew during multiple phases of deformation and meta-morphism revealed by the inclusion trail geometry plus the chemical zoning patterns within garnet porphyroblasts. Unusual zoning patterns, including zoning reversals and gradient changes in XMn, zlgzag patterns in Fe/(Fe +Mg) and staircase-shaped patterns in XCa, are coincident with textural truncations and other changes in microstructure within the garnet porphrublasts. Chemical variations in plagioclase, biotite, muscovite and staurolite combined with inclusion trail geometry and petrography reveal that the garnet zoning patterns are modified by combinations of the following. (1) Uni-and divariant reactions involving garnet consumption(Grt+ Chl+Ms=St+Bt+Qtz + $H_2$O) and production(St+Ms + Qtz= Bt+ Grt +A1$_2$$SiO_{5}$ + $H_2$O). (2) Deformation induced episudic ionit dissolution, preferential diffusion and re-distribution during foliation development. (3) P-T changes during growth of the porphyroblasts. The P-T paths combined with petrographic and inclusion trail morphology observations consist of two pattens; (1) heating/compression during NW-SE shortening; and (2) decompression with cooling during NNW-SSE shortening. Based on temperature-time(T-t) geochronological data and late-Paleozoic tectonic model, Alleghanian metamorphism, which is the result of heterogeneous shearing concentrated along the boundary between the Abalone Terrane(Pelham dome) and cover rocks(Bronson Hill Terrane), has produced Ky-St-Ms mineral assemblage during Pennsylvanian(290-300 Ma) in Shutesbury area. However, temperature of alleghanian metamorphism was not high enough to form garnet and staurolite in the Northfiled syncline area. Alleghanian metamorphism has affected only the matrix due to heterogeneous shearing in the study area.

• Food Science and Preservation
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• v.16 no.2
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• pp.166-171
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• 2009

The effects of vacuum precooling(VP) on the shelf-life of polyethylene film(PE) packaged King oyster mushrooms(Pleurotus eryngii) during storage at $-1^{\circ}C$ were investigated. VP was conducted below $0^{\circ}C$ in a $-1^{\circ}C$ cold chamber of 40 minutes, and mushrooms were stored for 30 days in batches of 1kg. The weight loss of the VP-treated mushroom was slightly lower than that of control. The $O_2$ concentrations of VP-treated mushroos, within 4 days of storage, were 2.44-14.50 %/kg-package/hr, thus higher than control values(2.01-8.19%/kg-package/hr). $CO_2$ generation of VP-treated mushrooms, again within 4 days of storage, was 0.47%/kg-package/hr, thus lower than that of controls(0.58%/kg-package/hr). The $CO_2/O_2$ ratio peaked on day 4 of storage in the control group, tbut no such peak was observed in VP-treated mushrooms. In the VP-treated fungi, lightness was higher, and redness and yellowness lower, than in controls, at all storage times.. In VP-treated mushrooms, strength, hardness and chewiness were significantly higher than in controls, but there were no significant differemces in springiness or cohesiveness. Softening and breakdown of under-cap wrinkles were observed in control mushrooms stored for 30 days, but occurred to a lesser extent in VP-treated fungi. Stipe reticulum tissue vessels in the 30 day-stored VP-treated mushrooms were relatively well-defined and clear, but were softer and diffuse in the control fungi. The results thus confirmed that VP after harvest enhanced mushroom shelf-life and PE packaging prolonged storage time. The data will have industrial applications.

• Food Science of Animal Resources
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• v.24 no.1
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• pp.92-96
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• 2004

pH, Campylobacter spp., Salmonella spp. and Escherichia coli of under-utilized broiler viscera silage added with table sugar during storage at 25$^{\circ}C$ were investigated. pH of silage with 0 and 1 %(w/w) table sugar increased continuously after day 2, but that of 3, 4 and 5% remained 4.0∼4.2 after decrease from 5.2 at day 0. The Campylobacter spp. count of 0% was 8.21 at day 4, however that of 3 and 5% showed 7.56 and 7.38 logCFU/mL, respectively. The Salmonella spp. of 0% maintained 5.8∼6.8 logCFU/mL during fermentation, but that of 3 and 5% was not detected after day 4. The initial E. coli count of silage without table sugar was 5.8 log CFU/mL, but reduced to 4.1 log CFU/mL at day 2, and maintained at the level between 4.0 and 5.0 log CFU/mL, thereafter. However, E. coli was not detected in the silage with 3 and 5% table sugar after day 2. The counts of Campylobacter spp., Salmonella spp. and Escherichia coli of under-utilized broiler viscera silage reduced markedly by adding table sugar. It was proved that the possibility of microbiologically safe broiler offal silage as a potential resource for animal feed materials was improved.

• Economic and Environmental Geology
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• v.34 no.1
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• pp.25-38
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• 2001

Contrasts in the style of the gold-silver mineralization in geologic and tectonic settings in Korea, together with radiometric age data, reflect the genetically different nature of hydrothermal activities, coinciding with the emplacement age and depth of Mesozoic magmatic activities. It represents a clear distinction between the plutonic settings of the Jurassic Daebo orogeny and the subvolcanic environments of the Cretaceous Bulgugsa igneous activities. During the Daebo igneous activities (about 200-130 Ma) coincident with orogenic time, gold mineralization took place between 197 and 127 Ma. The Jurassic deposits commonly show several characteristics: prominent association with pegmatites, low Ag/Au ratios in the ore-concentrating parts, massive vein morphology and a distinctively simple mineralogy including Fe-rich sphalerite, galena, chalcopyrite, Au-rich eIectrum. pyrrhotite and/or pyrite. During the Bulgugsa igneous activities (120-60 Ma), the precious-metal deposits are generally characterized by such features as complex vein morphology, medium to high AgiAu ratios in the ore concentrates, and abundance of ore minerals including base-metal sulfides, Ag sulfides, native silver, Ag sulfosalts and Ag tellurides. Vein morphology, mineralogical, fluid inclusion and stable isotope results indicate the diverse genetic natures of hydrothermal systems. The Jurassic Au-dominant deposits were formed at the relatively high temperature (about 300 to 450$^{\circ}$C) and deep-crustal level (>3.0 kb) from the hydrothermal fluids containing more amounts of magmatic waters (3180; 5-10 %0). It can be explained by the dominant ore-depositing mechanisms as CO2 boiling and sulfidation, suggestive of hypo/mesothermal environments. In contrast, mineralization of the Cretaceous Au-Ag type (108-71 Ma) and Agdominant type (98-71 Ma) occurred at relatively low temperature (about 200 to 350$^{\circ}$C) and shallow-crustal level «1.0 kb) from the ore-fonning fluids containing more amounts of less-evolved meteoric waters (15180; -10-5%0). These characteristics of the Cretaceous precious-metal deposits can be attributed to the complexities in the ore-precipitating mechanisms (mixing, boiling, cooling), suggestive of epilmesothermal environments. Therefore, the differences of the emplacement depth between the Daebo and the Bulgugsa igneous activities directly influence the unique temporal and spatial association of the deposit type.

• Economic and Environmental Geology
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• v.32 no.5
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• pp.435-444
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• 1999

The antimony deposits of the Hyundong mine, located in the northeastern part of the Sobaegsan massif, occur as hydrothermal quartz+carbonate veins and stockworks which fill the fault fractures developed in Precambrian metamOlphic rocks (mainly, granitic gneiss). Hydrothermal alteration occurs commonly in the vicinity of mineralized veins and is characterized by sericitization and silicification. A K-Ar age of alteration sericite is 139.2$\pm$ 4.4 Ma, implying the early Cretaceous age of mineralization, possibly in association with intrusion of nearby acidic dikes (mainly, quartz porphyry). The hydrothermal mineralization occurred in five mineralization stages. These are: (I) stage I, characterized by deposition of chalcedonic quartz; (2) stage II, deposition of quartz with base-metal sulfides and stibnite; (3) stage III, deposition of quartz and carbonates (calcite, dolomite, ankerite, rhodochrosite) with various antimony-bearing minerals such as stibnite, polybasite, berthierite, native antimony, gudmundite and ullmannite; (4) stage IV, deposition of calcite with stibnite; and (5) stage V, deposition of barren calcite. Antimony occurs mostly as stibnite within stages II to IV veins, which has various habits including disseminated, veinlets and euhedral coarse crystals. Fluid inclusion studies indicate that hydrothermal mineralization at Hyundong occurred from the fluids with temperature and salinity of $330^{\circ}$C to 120 and 5.3 wI. % equiv. NaCI. The temperature and salinity of ore fluids systematically decreased with elapsed time in the course of mineralization, possibly due to the influx of larger amounts of meteoric groundwater. The deposition of antimony-bearing minerals occurred at low temperatures «$250^{\circ}$C), mainly due to the cooling and dilution of fluids. Based on the evidence of fluid boiling during the early stage II mineralization, the mineralization occurred under low pressure conditions (about 80 bars, corresponding to depths of about 350 m under hydrostatic pressure regime). Thermodynamic considerations of ore . mineral assemblages indicate that antimony deposition also occurred as the results of decreases in temperature and sulfur fugacity of hydrothermal fluids. Calculated sulfur isotope composition of ore fluids ($\delta^{34}S_{\Sigma s}$=5.4 to 7.8$\textperthousand$) indicates an igneous source of sulfur.