• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.481-491
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• 2007

This study was conducted to develop pizza crust with additions of Chungkukjang and onion. The stickiness of the pizza dough containing fresh Chungkukjang (C), heated Chungkukjang (HC), and fresh Chungkukjang with added dough-improver (CI), was measured to evaluate the dough properties. The optimum conditions for pizza crust preparation relating to the processing suitability and sensory quality were established using response surface methodology (RSM). When HC and CI were used in dough making, dough stickiness was reduced to 37% and 51%, respectively. Therefore, the dough-improver(2%) offered the pizza dough better rheological properties when C was used without heat treatment. On the other hand, processing suitability such as the spreadability and overall acceptability, which included the smell and taste of the pizza, were impaired as the amount of CI increased. However, the use of fresh ground onion in the pizza dough compensated for these impairments. The optimum conditions for pizza crust making as determined by RSM were 25.1% onion, 7.1% Chungkukjang, and 52.3 min of fermentation time.

• Economic and Environmental Geology
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• v.27 no.4
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• pp.397-409
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• 1994

The seemingly scattered plot of heat flow versus crustal thickness is explained by geodynamic processes and simple thermal relaxation in two contrasting tectonic elements. Elevated heat flow is characteristic of rift provinces where the crust is attenuated by stretching but also of orogenic belts where thrust tectonics thickens the crust and significantly enhances crustal heat production. With the progression of time, isostatic processes thin the thickened crust through uplift and erosion and thicken the rifted crust through subsidence and sedimentation. Heat flow relaxes to a value in equilibrium with background mantle heat flow.

• Journal of the Korean earth science society
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• v.28 no.3
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• pp.266-276
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• 2007

This purpose of this study was to analyze high school students' alternative conceptions and understanding levels about rocks, crust, plate tectonics and interior of the Earth. Data were collected through surveys, drawing assignments, and interviews. A total of 158 high school students in the first grade were involved in this study. The results showed that students have lots of major alternative conceptions which are meaning and forming process of rock, distinction of continental crust and ocean crust, formation and disappearance of ocean crust, movement of plate, continental drift, activities of volcano and earthquake. Physical and chemical characteristics, including mantle and core state could be found through analyzing from drawings.

• 한국해양학회지
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• v.22 no.3
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• pp.168-178
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• 1987

A study on the mineralogy and internal features have been carried out on a sample of ferromanganese crust from a Central Pacific seamout. The distribution of manganese mineral vernadite($\delta$-MnO$\sub$2/)in the different layers indicates typical hydrogenous origin under a continuous change of growth conditions during crustal firmation. Various internal structures are discerned within the crust which may be attributed to different growth conditions. The growth structure changes and the distinct break in the formation of the crust at about 2 depth are assumed to be the results of Miocene to mid-Pleistocene global palaeoceanographic events.

• Geophysics and Geophysical Exploration
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• v.20 no.2
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• pp.96-99
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• 2017

Virtual source data were produced by applying the seismic interferometry to the 2002 experimental seismic refraction data. Using the data, moveout velocities and effective anellipticity were experimentally computed for the crust at eight sites in the Korean peninsula. The moveout velocities of reflection events at approximate Moho depths were yielded to be $6.30{\pm}0.25km/s$ using near-offset traveltimes. Expanding the Taylor approximation to the $3^{rd}$ term for far-offset traveltimes, the effective anellipticity parameters were computed to be $0.18{\pm}0.07$ for the crust material.

• The Korean Journal of Food And Nutrition
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• v.20 no.3
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• pp.311-316
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• 2007

This study was performed to develop a functional yellow layer cake with added cuttlefish ink, by evaluating its physiochemical properties and sensory qualities. Viscosity tended to increase, and height decrease, with the addition of cuttlefish ink. The sensory evaluation revealed the addition of cuttlefish ink in the cake. Specifically, at the 0.3% level color, flavor, and gumminess were enhanced. The brightness(L) of the crumb was highest in the in the control group, at 72.76, and decreased with increasing amounts of cuttlefish ink. The crust of the yellow layer cake was highest in the control group. Furthermore, redness(a) of the crumb was lowest in the control group. but for the crust, it was highest in the control group at crust. Yellowness(b) decreased with increasing amounts of cuttlefish ink for both the crumb and crust. The hardness, cohesiveness, gumminess, and chewiness of the yellow layer cake was highest in the control group.

• Proceedings of the Korean Nuclear Society Conference
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• 1997.10a
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• pp.719-725
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• 1997

This paper presents results of experimental studies on the heat transfer and solidification of the molten metal pool with overlying coolant with boiling. The metal pool is heated from the bottom surface and coolant is injected onto the molten metal pool. As a result, the crust, which is a solidified layer, may form at the top of the molten metal pool. Heat transfer is accomplished by a conjugate mechanism, which consists of the natural convection of the molten metal pool, the conduction in the crust layer and the convective boiling heat transfer in the coolant. This work examines the crust formation and the heat transfer rate on the molten metal pool with boiling coolant. The simulant molten pool material is tin (Sn) with the melting temperature of 232$^{\circ}C$. Demineralized water is used as the working coolant. The crust layer thickness was ostensibly varied by the heated bottom surface temperature of the test section, but not much affected by the coolant injection rate. The correlation beかeon the Nusselt number and the Rayleigh number in the molten metal Pool region of this study is compared against the crust formation experiment without coolant boiling and the literature correlations. The present experimental results are higher than those from the experiment without coolant boiling, but show general agreement with the Eckert correlation, with some deviations in the high and low ends of the Rayleigh number. This discrepancy is currently attributed to concurrent rapid boiling of the coolant on top of the metal layer.

• Economic and Environmental Geology
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• v.56 no.1
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• pp.55-63
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• 2023

Variations in geochemical and mineralogical properties of the ferromanganese(Fe-Mn) crust reflect environmental changes. In the present study, geochemical and mineralogical analyses, including micro X-ray fluorescence and X-ray diffraction, were utilized to reconstruct the paleo-ocean environment of western Pacific Magellan seamount cluster. Samples of the Fe-Mn crust were collected using an epibenthic sledge from the open seamount XX (151° 51.12' 7.2" E and 16° 8.16' 9.6" N, 1557 meters below sea level) in the Western Pacific Magellan Seamount. According to the structure and phosphating status, the Fe-Mn crust of the OSM-XX can be divided into the following: phosphatizated (L4-L5), massive non-phosphatizated (L3), and porous non-phosphatizated (L1-L2) portions. All ferromanganese layers contain vernadite, and owing to the presence of carbonate fluorapatite (CFA), the phosphatizated portion (L4-L5) is rich in Ca and P. The massive non-phosphatizated section (L3) contains high Mn, Ni, and Co, whereas the porous non-phosphatizated portion (L1-L2), which comprises detrital quartz and feldspar, is rich in Fe. Variations in properties of the Fe-Mn crust from the OSM-XX reflect changes in the nearby marine environment. The formation of this crust started at approximately 51.87 Ma, and precipitation of the CFA during the global phosphatization event that occurred at approximately 36-32 Ma highlights an elevated sea level and low temperature during the associated period. The high Mn, Ni, and Co concentrations and elevated Mn/Fe ratios of samples from the massive phosphatizated portion indicate that the oxygen minimum zone (OMZ) was enhanced, and reducing conditions prevailed during the crust formation. The high Fe and low Mn/Fe ratios in the porous portion indicate a weak OMZ and dominantly oxidizing conditions. These data reflect environmental changes following the end of the Mi-1 glacial period in the Miocene-Oligocene boundary. Subsequently, Mn/Fe and Co/Mn ratios increased slightly in the outermost part of Fe-Mn crust because of the enhanced bottom current and OMZ associated with the continued cooling from approximately 9 Ma. However, the reduced carbonate dissolution rate in the Pacific Ocean from approximately 6 Ma decreased the growth rate of the Fe-Mn crust.

• Journal of Radiation Protection and Research
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• v.26 no.3
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• pp.315-319
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• 2001

It is shown, that both cosmic radiation (external source) and natural radioactive gases (inner source) are sources of neutrons near the Earth crust. Correlation between the Earth crust dynamics and variations of thermal and slow neutron flux near the Earth surface is studied. It is shown, that variations of neutron flux near the Earth crust can be used for short-term predicting of natural hazards.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 2004.09a
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• pp.115-118
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• 2004

The purpose of this research is to investigate the noble gas isotope and the hydrochemical characteristics of hot springs in the Chungcheong area in Korea. This study was carried. out by the financial support of Korea-Japan joint research program of KOSEF, Noble gases are very useful tracers to investigate volatile elements circulation, because of their unique isotopic compositions in various reservoirs of the Earth. Isotopic ratios of noble gases has been carried out for If hot-spring samples from Daejon and its near areas in Korea last January 2004. Helium isotope ratio gave the evidence that helium gas of different origins(air-crust mixing origin, crust-origin and mantle-origin) is supplied into hot-spring waters in Korea. We found the distinct relationship between temperature of hot springs and helium gas origin.