• Economic and Environmental Geology
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• v.45 no.5
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• pp.535-549
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• 2012

Main aspect of this study are to clarify mineral compositions on granites in Youngkwang-Naju area. These granites are is divided into four rock facies based on the geologic ages, mineralogical composition and chemical constituents, and texture : hornblende-biotite granodiorite, biotite granite, porphyritic granite and two mica granite. These granites constitude an igneous complex formed by a series of differentiation from cogenetic magma. In compressive stress field between the Ogcheon folded belt and the Youngnam massif, the foliated and undeformed granites had formed owing to heterogeneous distribution of stress. The geochemical data of study area indicate magma of these rocks would had been generated by melting in lower and middle crust. The major minerals of granitic rocks in study area are plagioclase, biotite, muscovite and hornblende. Plagioclase range in composition from oligoclase ($An_{19.3-27.7}$) to andesine ($An_{28.4-31}$), and shows normal zoning patterns, This uniformed composition indicated slow crystallization, and it is obvious that the growth of these crystal occurred before final consolidation of the magma. The Mg content of biotite are increases with increasing of $f_{O2}$ and grade of differentiation, changing from phlogopite to siderophyllite. Its $Al^{iv}$/$Al^{total}$ ratios are propertional to bulk rock alumina content. Muscovite is primary in origin with high content of $TiO_2$, and Its composition correspond to celadonitic muscovite. Hornblende indicated calc amphibole group ($(Ca+Na)_{M4}{\geq}1.43$, $Na_{M4}<0.67$). and consolidation pressure of granitic body by geobarometer of Hammerstrume and Zen show 11.3~17.2 Km.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.835-848
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• 2015

In the past, Korea had many kinds of jeupjang (succulent jang), a rapidly maturing original Korean jang (fermented soybean paste) of which there is no record in Chinese cookbooks. However, this local delicacy has almost been forgotten. Therefore, we looked for information about jeupjang in cookbooks written prior to the Joseon Dynasty in Korea (1392~1910) and in the 1950s. Among the recipes, there were 34 jeupjangs prepared with vegetables, such as eggplant and cucumber, and 9 without. The main ingredients of jeupjang are soybean, bran (wheat crust), and barley, and wild wheat is also used. Jeupjang is made in small portions to expedite its rapid maturation, but the most common form is egg-shaped, and there is also a flat or round, hilt-shaped version. In most cases, jeupjang consists of a mixture of meju powder (moldy soybean), water, and salt. Other ingredients can include nuruk (moldy bran), bran, wheat flour, an alcoholic beverage, maljang (dried fermented soybeans), ganjang (liquid soy sauce), malt, and takju (Korean murky wine). Jeupjang meju can be fermented in a vessel, most widely in baskets made of straw (sum and dungumi) or willow or interwoven twigs (chirung), but jars can also be used. The leaves of the paper mulberry are generally used for the mat and cover, but straw or leaves of the sumac, mulberry, or pine tree, soy, and fallen leaves are also used. Unlike other jangs, jeupjang is matured at $60^{\circ}C$ to $65^{\circ}C$, using heat emitted from the decomposition of horse dung, haystacks, or manure. Jeupjang became defunct or was transformed into jeomjang, jiraejang, mujang, paggeumjang, makjang, jipjang, and tojang. These jangs differ from jeupjang in that they use rice, malt, or hot pepper powder.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.910-917
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• 2015

Radicchio (Cichorium intybus L.) is widely known to have antioxidant, anti-cancer, and digestion-promoting effects. Antioxidant activity and sensory characteristics of sponge cakes made with radicchio powder were investigated in this study. Sponge cakes were made with freeze-dried radicchio powder added to the flour at concentrations of 1, 3, 5, and 7%. As the amount of radicchio powder increased, the specific gravity of radicchio-containing sponge cakes significantly increased. pH value did not significantly differ between groups. Moisture content decreased from 30.72% (control) to 28.68% (7% radicchio) and loss of mass during baking increased from 7.11% (control) to 9.36% (7% radicchio). L (brightness) and b (yellowness) of sponge cakes decreased while redness increased. Hardness and chewiness decreased as concentration of radicchio powder increased. Springiness and cohesiveness did not significantly differ between any of the groups. Total polyphenol contents ranged from 0.12 to 0.31 mg GAE/g. DPPH scavenging activity significantly increased as the amount of radicchio powder increased. Overall acceptability of sensory experience measured on a 7-point scale was highest in the 3% radicchio cakes (5.35). In conclusion, the addition of 3% radicchio powder improves the sensory qualities of radicchio sponge cakes.

• The Korean Journal of Food And Nutrition
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• v.22 no.4
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• pp.508-516
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• 2009

Chiffon cakes with 2, 4, 6, 8, or 10% of mulberry powder were made. Specific gravity and batter stability of chiffon cake batter were measured. And moisture content, color, height, weight, texture of chiffon cakes were measured. Consumers also evaluated the chiffon cakes for their liking. Specific gravity of control batter was 0.5 and there were no significant differences between control and chiffon cakes with 2, 4, 6, and 8% of the mulberry powder. The sample with 10% mulberry powder had specific gravity of 0.64 and it was significantly higher compared to the control. Stability of the batters were measured using Turbiscan and the control was the least stable whereas the batter with 2% mulberry powder was the most stable. The moisture content and weight of the cake did not differ between the control chiffon cake and cakes with mulberry powder. The height of the cake was the highest for the control cake at 7.56cm, but the differences between control, and samples with 2, 4, 6, and 8% mulberry powder were not significant. The sample with 10% mulberry powder had lower height of 6.55cm. 'L', 'a', and 'b' values of crust decreased significantly with increased content of mulberry powder. Crumb color('L' and 'b' values) decreased as mulberry powder content increased, while the 'a' value increased. Hardness significantly decreased as mulberry content increased. However, fracturability and springiness did not differ between control and sample cakes. Resilience of the control and sample cakes prepared with 2% mulberry powder were lowest, and resilience increased significantly as the amount of mulberry powder increased beyond 4%. Control cake was preferred overall by consumers, while the color, softness, and flavor of mulberry powder prepared cakes(particularly 2% powder) were specifically preferred. Mulberry flavor and astringency increased as the amount of mulberry powder increased, while sweetness did not change. The intensity of the egg flavor significantly decreased as the amount of mulberry powder increased. Intensity ratings of off-flavor did not differ among control and sample cakes. We recommend the addition of 2~6% mulberry powder to the recipe for chiffon cake.

• Korean journal of food and cookery science
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• v.13 no.2
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• pp.204-212
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• 1997

The characteristics of sponge cakes prepared with replacement of 30, 50, 75, or 100% of sucrose with isomaltooligosaccharide (IOS), fructooligosanharide (FOS), maltitol symp (MS), or maltitol powder (MP), were examined through physical measurement and sensory evaluation. The specific gravities of foams and cake batters were not significantly different among samples (p .0.05). The use of IOS increased the viscosity of cake batter. The cakes containing IOS, FOS, MS, or MP were softer than control cakes (sucrose 100%). Especially cakes prepared with 30, 50％ IOS, or 75, 100％ MP, appeared to be fragile. When increasing levels of IOS or FOS were incorporated in the cake formula, cake crust color was getting darker than that of control cake, whereas cake containing maltitol was getting lighter as the levels of replacement increased. Generally, the volume of cake containing FOS were superior to that of control cake, whereas those of cakes containing above 50% MP were inferior. Sensory analysis of experimental cakes did not show significant differences from the control cake for softness, springiness and gumminess. Sweetness increased replacing the sucrose with FOS, MS or MP (30, 50%) and moistness increased using IOS, FOS, MS, or MP without agreement with moisture contents of cakes. Replacement of 30, 50% sucrose with MS or 30％ with MP did not affect greatly the physical measurements or sensory characteristics studied.

• Korean journal of food and cookery science
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• v.18 no.5
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• pp.476-481
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• 2002

The Physical and sensory characteristics of muffins prepared with flavonoids such as ferulic acid and p-hydroxybenzoic acid were evaluated for the development of functional foods using these flavonoids. The solubilities of ferulic acid and p-hydroxybenzoic acid were over 1% in water and the solutions showed a good thermal stability. However, 1% ferulic acid and p-hydroxybenzoic acid solution showed a color change during heating. The volume and maximum height of the control muffin were the greatest among the muffin groups. The volume of the muffins decreased with the increase of flavonoid concentration. The volumes of muffins with p-hydroxybenzoic acid were smaller than those of muffins with ferulic acid. The L, a and b values on crust and crumb of the muffin groups were not significantly different. The chemical flavor, bitterness and after taste of the muffins prepared with ferulic acid were stronger than those of the control muffins. Savory flavor and sweetness of the muffins with ferulic acid were weaker than those of the control muffins. The muffins with p-hydroxybenzoic acid were not significantly different from the control muffins in the appearance, flavor, taste, texture and overall acceptability. These results demonstrated that p-hydroxybenzoic acid may be useful as an additive to muffin.

• Journal of the Korean Society of Surveying, Geodesy, Photogrammetry and Cartography
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• v.30 no.1
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• pp.87-96
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• 2012

The U.S. Geological Survey (USGS) announced that an earthquake of 9.0 magnitude had occurred near the east coast of Japan on March 11, 2011, resulting in a displacement of the crust of about 2.4 meters. The Korean peninsula is located on the Eurasian tectonic plate that stretches out to Japan; therefore, there is a high possibility of being affected by an earthquake. The Korean GPS CORS network operated by the National Geographic Information Institute (NGII) was processed for ten days before and after the earthquake. Both static and kinematic baseline processing were tested for the determination of crustal deformation. The static baseline processing was performed in two scenarios: 1) fixing three IGS stations in China, Mongolia and Russia; 2) fixing SUWN, one of the CORS networks in Korea, in order to effectively verify crustal deformation. All data processing was carried out using Bernese V5.0. The test results show that most of the parts of the Korean peninsula have moved to the east, ranging 1.2 to 5.6 cm, compared to the final solution of the day before the earthquake. The stations, such as DOKD and ULLE that are established on the islands closer to the epicenter, have clearly moved the largest amounts. Furthermore, the station CHJU, located on the southwestern part of Korea, presents relatively small changes. The relative positioning between CORS confirms the fact that there were internal distortions of the Korean peninsula to some extent. In addition, the 30-second interval kinematic processing of CORS data gives an indication of earthquake signals with some delays depending on the distance from the epicenter.

• 한국해양학회지
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• v.26 no.1
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• pp.1-12
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• 1991

A multi-disciplinary geophysical study including gravity, magnetic, and seismic reflection profiling was carried out in the area between the Clarion fracture zone and the Clippertone fracture zone o the northeastern equatorial Pacific basin. There are small free-air gravity anomalies of less than 20 mgal over seamounts and the east-west trending abyssal hills. The negative residual gravity anomalies over seamounts may indicate the existence of low density seamount roots compared to surrounding oceanic crust. Non-existence of magnetic lineations and the magnetic anomalies of small smplitude with no polarity change in the east-west direction support that the study area belongs to the Cretaceous magnetic quite zone. Positive magnetic anomalies over seamounts offset 100 km in the east-west direction in the southern part of the study area suggest a possibility of left-lateral movement of those seamounts along unknown fractures. The sedimentary section in the study area can be divided into three units (Unit I, unit IIA, and Unit IIB) n the basis of reflection characteristics. the total thickness of sedimentary section varies from 200 to 400 meters and the sedimentary section is thicker in the southern area of rough topography near the seamount belt than in the northern flat area. Manganese nodules are abundant in the southern part of the study area where the ridges are developed and the Unit I layer is thicker than 100 meters.

• Parasites, Hosts and Diseases
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• v.58 no.3
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• pp.315-319
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• 2020

In November 2019 a 5-month-old mixed-breed rabbit presented to Chungbuk National University Veterinary Teaching Hospital, Cheongju-si, Chungbuk, Republic of Korea (Korea) with symptoms comprising pruritus, crusts on skin, poor appetite and reduced defecation. The rabbit was purchased 2 months prior from a pet shop located in a big market, and that the symptoms were first observed about 2 weeks prior to the hospital visit. Physical examination revealed that the patient had crust formation and alopecia on the nose together with lesions on the digits. A skin scraping test was performed using mineral oil and a high density of mites was observed by microscopy. Each mite showed a round, tortoiselike body with 4 comparatively short pairs of legs. The anus was located at the terminal unlike with suspected pathogen, Notoedres cati. Based on morphological characteristics, we identified the mite as Sarcoptes sp. Ivermectin was administered weekly by subcutaneous injection at a dosage of 0.4 mg/kg, and 4 weeks of follow-up study revealed the patient was fully recovered. And no more mites were detected from the case. This is the first case report of sarcoptic mange in a pet rabbit in Korea.

• The Korean Journal of Petroleum Geology
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• v.9 no.1_2 s.10
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• pp.16-23
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• 2001

The study area in the East Sea is located on the northeastern margins of the Ulleung Basin near the Kita-Yamato Bank. The research area provides the important clue to the development of Miocene basins which are characterized by the normal faults and volcanic activities related to rifting in the continental crust. Kita-Yamato Bank is a small sediment-filled graben which was formed by failed rifting in the Early Miocene. The basins rapidly vary the bathymetry, depth of acoustic basement and thickness of sedimentary layer. The tension in the study area caused the extensional lithospheric deformation before/during the Early Miocene. In consequence, tectonic forces resulted in the depression or subsidence of basement from continental rifting in the Kita-Yamato Bank followed by the opening of the Ulleung Basin, and caused the onset of graben or half-graben structure bounded by large blocked syn-rift faults. Afterward no significant tectonic deformation exists, with the consequence that post-rift normal faults with small heave were formed and reactivated by the resultant forces such as tectonic subsidence, sediment loading and volcanic activity. The Cenozoic sediment layer has a maximum thickness of 1.0 s along the center of the graben or half-graben, which overlies the consolidated acoustic basement. Seismic units V and IV supposed to be syn-rift sedimentary rocks are deformed by both the volcanic activities and numerous basement-involved normal faults induced from extension. In the uppermost layer, slump scars resulted from the slope failure are recognized.