• Food Science and Preservation
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• v.12 no.6
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• pp.583-590
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• 2005

Dough fermentation characteristics and quality characteristics of bread added with different concentration(0, 30, 40 and $50\%$ against water) of submerged-culture broth of Fomitopsis pinicola mycelium (CM) were investigated There were positive correlations between CM concentration and dough pH(r=0.98), acidity(r=-0.88), dough thickness(r=0.95) and dough strength(r=0.95). Baking loss rate was decreased with increasing of CM concentration. There was no significant difference between loaf volume index and CM concentration ($30\~40\%$, but the index of CM $50\%$ bread was lower than that of control. L* value of top crust in the CM $50\%$ bread was significantly lower than those of CM $0\~40\%$ bread, while the value of internal tissue was increased with increasing of CM concentration. In the CM $30\~40\%$ bread, hardness was lower, but there were no significant difference in cohesiveness, springiness, chewiness and brittleness compared with control. Appearance, color, taste, texture and overall acceptability of CM $30\~40\%$ bread were similar to those of control. In the results estimated by correlation analysis, the increased pH of the dough by adding CM allowed lowering hardness of the bread By adding CM in bread, retrogradations were delayed, and growth of mold was decreased during storage. In conclusion, the optimum concentration of CM in bread which showed anti-diabetic effect as well as not dropped quality characteristics were $30\~40\%$.

• Journal of the Korean Geotechnical Society
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• v.15 no.1
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• pp.99-112
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• 1999

By using 92 values of lateral earth pressure coefficient(K) measured in Korea, the tendency of K with varying depth is analyzed and compared with the range of K defined by Hoek and Brown. The horizontal stress is generally larger than the vertical stress in Korea : About 84 % of K values are above 1. In this study, the theory of elasto-plasticity is applied to analyze the variation of K values, and the results are compared with those of numerical analysis. This reveals that the erosion, sedimentation and weathering of earth crust are important factors in the determination of K values. Surface erosion, large lateral pressure and good rock mass increase the K values, but sedimentation decreases the K values. This study enable us to analyze the effects of geological processes on the K values, especially at shallow depth where underground excavation takes place. A neural network expert system using multi-layer back-propagation algorithm is developed to predict the K values. The neural network model has a correlation coefficient above 0.996 when it is compared with measured data. The comparison with 9 measured data which are not included in the back-propagation learning has shown an average inference error of 20% and the correlation coefficient above 0.95. The expert system developed in this study can be used for reliable determination of K values.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.926-934
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• 2009

The study investigated the quality of pound cake prepared with various concentrations of cherry powder (obtained from ground fruit of Prunus serrulata L. var. spontanea Max. wils.). Pound cake was evaluated for their sensory property and physical quality stored for 10 days at $25^{\circ}C$. The pH of the batter decreased with rising cherry powder concentration. The specific loaf volume and height decreased (from 2.95 to $2.60\;cm^3/g$) with increasing in cherry powder. The baking loss rate of the pound cake tended to increased by $11.47{\sim}12.67%$, but with no significant differences. The lightness, redness, and yellowness values were significantly decreased with increases in cherry powder except for redness of pound cake crumb. As the concentration of cherry powder increased, the mechanical characteristics of the pound cake did not differ significantly. The hardness tended to increase, while adhesiveness and springiness decreased with increases in powder. The retrogradation degree of pound cake prepared with cherry powder was higher than the control but there were no significant differences. For the antioxidative activity measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, pound cake prepared with 10% and 15% added cherry powder showed high antioxidant activities. The pound cakes containing 10 and 15% cherry powder had acceptable sensory properties, such as flavor, taste, softness, moisture, and overall acceptability. The results exhibited that adding the cherry powder into the pound cake increased antioxidant activity with the highest quality improvement obtained by incorporating 10% (w/w) of cherry powder into the pound cake formula.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.11
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• pp.1742-1748
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• 2014

This study investigated the quality characteristics of commercial rice flour (CRF) and rice flours prepared by different milling methods for sulgidduk. For particle distribution, dried rice flour after the 1st roll mill using a pin mill showed a particle size of greater than $710{\mu}m$, whereas a particle size less than $250{\mu}m$ accounted for 48% of whole rice flour. This proportion was higher than CRF after the 2nd step roll mill. Crude protein, lipid, and ash contents were significantly highest in 1st roll mill samples. For color, roll & pin made up of many small particles showed a high L value. CRF and roll & pin showed significantly higher starch damage and water-holding capacity, whereas pasting temperature, peak viscosity, and setback of RVA pasting characteristics were lower than 1st roll mill. When rice cakes were made from three kinds of rice flour, roll & pin was not significantly different compared to the CRF. However, rice cakes made with 1st roll milled rice flour showed rough crumb and crust. Rice cake made with roll & pin or CRF showed similar characteristics for texture. In the quantitative descriptive analysis, rice cake made with roll & pin showed better appearance, flavor, taste, texture, and overall acceptability than CRF and 1st roll mill. Therefore, rice flour prepared by roll & pin could be applied to sulgidduk with high quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.1988-1993
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• 2013

The aims of this study were to investigate the quality characteristics of yellow layer cake added with Sparassis crispa powder that were abundant in dietary fiber, and also to determine the most suitable amount of added S. crispa powder. Dried powder of S. crispa containing 61.8 g/100 g insoluble dietary fiber was added to the cake batter in Baker's percentage of 1%, 2%, 4%, and 8%. Cake batter containing 1% and 2% S. crispa powder showed similar pH, specific gravity, and viscosity values to the batter without S. crispa powder (control). As the amount of added S. crispa power increased, the volume, specific volume, baking loss, and brightness (for both crust and crumb) of the cake containing the powder tended to decrease. A greater amount of added S. crispa powder resulted in a decrease in hardness, gumminess, and chewiness of the cake containing the powder and also reduced the changes in hardness of the cake during 8 days of storage. The sensory analysis showed that cake containing 2% S. crispa had several desirable kinds of sensory attributes, such as color, flavor, taste, and texture compared to the control; whereas an addition of more than 2% S. crispa deteriorated the sensory quality of the cake. These results suggest that the most suitable amount of added S. crispa powder for preparing yellow layer cake was 2% in Baker's percentage.

• Economic and Environmental Geology
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• v.19 no.2
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• pp.97-107
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• 1986

The Cretaceous Imog granite is a calc·alkaline, subsolvus monzogranite and shows characteristics of "I-type" and "magnetite·series" granite by mineralogy and chemical composition. Many of the major and trace element characteristic of the Imog granite are consistent with a relationship by fractional crystallization of a basic magma. The primary magma of the granite derived from the subduction of oceanic crust at the destructive plate margin. The granite shows light REE enrichment with (Ce/Yb)N ratios of 7.77~12.55. All the REE patterns show Eu negative anomalies ($Eu/Eu^*=0.69$) in the pluton. The Imog granite at the southwestern part of the Hambaeg basin may be intruded along the tectonic intersections of the E-W and N-S lines such as deep faults and fractures. Radiometric age determination on the granite reveals as $96.7{\pm}2.0Ma$ by K-Ar dating on biotite.

• Economic and Environmental Geology
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• v.28 no.1
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• pp.25-31
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• 1995

In Dongnam area, Cretaceous igneous rocks, such as diorite, porphyritic granite, and quartz porphyry intruded Paleozoic sedimentary rocks, such as Myobong slate and Pungchon limestone. The Dongnam Fe-Mo skarn deposits were imposed on the diorite(endoskarn) and the Myobong slate(exoskarn). The ore deposits consist mainly of magnetite and molybdenite with small amounts of sulfides, such as galena, sphalerite, pyrite, chalcopyrite, and pyrrhotite. The igneous rocks show nearly constant $^{206}Pb/^{204}Pb(18.80{\sim}19.06)$ and $^{207}Pb/^{204}Pb(15.71{\sim}15.72)$ ratios. Their $^{207}Pb/^{204}Pb$ ratios higher than the typical ratios of orogene suggest that the igeneous rocks were formed from lower crust(or mantle) - derived magma excessively contaminated by upper crustal materials such as high radiogenic Precambrian basement rocks. The lead isotopic compositions of the igneous rocks, the Pungchon limestone, and the ore minerals show a well defined linear in $^{206}Pb/^{204}Pb$ - $^{207}Pb/^{204}Pb$ plot. The lead isotopic compositions of the igneous rocks are similar to those of magnetite and galena, which were formed at early skarn stage and significantly lower than those of altered quartz porphyry, molybdenites, and pyrite, which were formed at late epithermal alteration stage. Considering the systematic variation of the lead isotopic compositions in the ore minerals according to hydrothermal stages, the variation may be due to a relative variation in surrounding rock(Pungchon limestone) involvement in hydrothermal ore solution leaching the surrounding rock. Therefore, the variation of the lead isotopic compositions in ore minerals can be modeled in terms of the mixing of the leads derived from the igneous rocks as low radiogenic source and the surrounding rock(Pungchon limestone) as high radiogenic source.

• Economic and Environmental Geology
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• v.28 no.1
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• pp.19-24
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• 1995

Based upon the lead isotopic compositions of the galenas collected from Pb-Zn ore deposits distributed in the eastern and southern parts of the Gyeongsang basin, we investigated what kinds of source materials were involved in the formation of these ore deposits and compared the lead isotopic characteristics of these ore deposits with those of the ore deposits in the Taebaegsan area. The isotopic compositions of the common leads from Pb-Zn ore deposits in the Gyeongsang basin show the variation with the relatively limited range ($^{206}Pb/^{204}Pb=18.156{\sim}18.377$, $^{207}Pb/^{204}Pb=15.482{\sim}15.638$, and $^{208}Pb/^{204}Pb=37.953{\sim}38.605$). They are plotted on or below ore lead growth curve(Cumming & Richards, 1975) and average crustal lead evolution curve (Stacey & Kramer, 1975). In the plumbotectonic model IV(Zartman & Haines, 1988), they are plotted between the evolution curves of mantle and orogene. But the lead isotopic compositions of the common leads in the Taebaegsan area are plotted on and above upper crust curve. Considering the above-mentioned lead isotopic characteristics, the linear trend shown in the isotopic compositions of the common leads in the Gyeongsang basin can be considered as the mixing isochron between high radiogenic crustal materials such as the Ryongnam massif and low radiogenic materials derived from depleted mantle or materials with relatively low U/Pb and Th/U ratios.

• Economic and Environmental Geology
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• v.40 no.6
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• pp.751-759
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• 2007

To better understand the subsurface geological structure of the Kunsan Basin in the Yellow Sea, the mean depths of the density discontinuous layers (DDLs) of the Kunsan Basin were calculated by power spectrum analysis using satellite altimetry gravity data. The calculated mean depths of DDLs were -1.1km, -3.4km, -9.1km and -31.0km. The mean depth of -1.1km DDL was interpreted as regional unconformity shown in about 1 second in two way travel time (TWTT) in the seismic reflection profiles, and the mean depth of -3.4km DDL was also interpreted as top of the acoustic basement in the seismic reflection profiles. Comparing with well data, seismic reflection profiles and regional geology in the study area, the mean depth of -9.1km DDL was interpreted as top of the igneous origin basement. This means that the acoustic basement of the study area is composed mainly of sediments which are disregarded in previous study. The mean depth of -31.0km DDL was interpreted as the Moho discontinuity because this mean depth is similar to one of the normal continental crust thickness. The detection of top of the igneous origin basement suggests that oil gas potential analysis in Kunsan Basin needs to be extended to the deeper part of sediments (acoustic basement).

• Economic and Environmental Geology
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• v.45 no.2
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• pp.145-156
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• 2012

Seafloor hydrothermal system occurs along the volcanic mid-ocean ridge, back-arc spreading center, and other submarine volcanic regions. The hydrothermal system is one of the fundamental processes controlling the transfer of energy and matter between crust/mantle and ocean; it forms hydrothermal vents where various deepsea biological communities are inhabited and precipitates metal sulfide deposits. Hydrothermal systems at convergence plate boundaries show diverse geochemical properties due to recycle of subducted material compared to simple systems at mid-ocean ridges. Sulfur isotopes can be used to evaluate such diversity in generation and evolution of hydrothermal system. In this paper, we review the sulfur isotope composition and geochemistry of hydrothermal precipitates sampled from several hydrothermal vents in the divergent plate boundaries in the western Pacific region. Both sulfide and sulfate minerals of the hydrothermal vents in the arc and backarc tectonic settings commonly show low sulfur isotope compositions, which can be attributed to input of magmatic $SO_2$ gas. Diversity in geochemistry of hydrothermal system suggests an active role of magma in the formation of seafloor hydrothermal system.