• Korean Journal of Food Science and Technology
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• v.48 no.4
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• pp.354-360
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• 2016

We investigated the quality and antioxidant activities of sponge cake prepared containing 1-5% of green tea powder (GT). The water content in the cake increased with an increase in the amount of GT added. Although the hardness and springiness of the rice sponge cake increased, the adhesiveness decreased with increasing the level of GT. The cohesiveness, chewiness, and resilience of the rice sponge cake with GT were similar to those of the control. Chromaticity determination revealed that lightness, redness, and yellowness of the crust decreased with increasing GT content. Total polyphenol and flavonoid contents increased proportionally with increasing GT level. Antioxidant activity, measured by DPPH and ABTS radical scavenging as well as reducing power activities, was significantly higher in the rice sponge cake with GT than in the control. Sensory evaluation determined that addition of 1-3% GT to the rice sponge cake maintained the color, taste, texture, flavor, and overall acceptance similar to that of the control.

• Journal of Conservation Science
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• v.36 no.2
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• pp.93-102
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• 2020

A lichen is a complex microorganism comprising fungi and algae. Various lichens are commonly found in cultural heritage and are reportedly related to weathering. Lichens are commonly studied in Europe; however, few reports exist on lichens in Korean cultural heritage. The present study was conducted as part of the Korean National Arboretum's "A study on the Fungus and Lichen." We report the lichen diversity found at the Placenta Chambers of King Sejong's Sons, Seongju. A total of 65 lichens were collected from 19 placenta chambers and one memorial stone. We identified 40 species belonging to 10 genera, 17 families, and 23 orders. Morphological identification revealed that foliose lichens in the form of leaves(24, 36.9%) and crustose lichens in the form of crust(24, 36.9%) were distributed at a higher percentage than that of fruticose lichen in the form of branches(17, 26.2%). Xanthoparmelia coreana(foliose lichen) and Lepraria sp.(crustose lichen) were the most collected lichens and were distributed on 19 chambers. In addition, Clodonia, a fruticose lichen, had the highest species diversity with eight species. The highest species diversity of lichens was identified on the chamber of Prince Kyeyang(16 lichens), whereas the chamber of Prince Geumsung had the lowest species diversity(five lichens). This study will be used as primary data for the study of distribution of lichen diversity in Korean cultural heritage.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.3
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• pp.242-246
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• 2002

Growth and tetraspore release pattern of lithophyllum yessoense (Rhodophyta, Corallinaceae) were investigated from March 2000 to July 2001. Pinkish tetraspores were 40.2 $\pm$ 0.4 $\mu$m in diameter. After release, tetraspores attached on substrate shortly. Culture conditions were five temperatures (5, 10, 15, 20, 25^{\circ}C), four irradiances (0, 20, 50, 100 $\mu$mol${\cdot}m^{-2}$${\cdot}s^{-1}$) and six salinities (0, 9, 17, 25, 34, 43 ppt). Maximum growth of gametophyte was occurred at $20^{\circ}C$, $20{\mu}mol\;m^{-2}$${\cdot}s^{-1}$, 16: 8h (L:D) and 34 put. Maximum relative growth rate was 0.1232 at $20^{\circ}C$. The amount of tetraspore release showed maximum at September as 266 cells per crust area ($cm^2$), and tetraspores did not release from January to March.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.12
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• pp.333-338
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• 2016

The purpose of this study was to understand the pollution level of the surface sediment of Sihwa Lake by assessing its geochemical characteristics and investigating the spatial distribution of trace metals and organic matter. In the surface sediment of Sihwa lake, the mean grain size was between 2.94 and 6.35 Ø and the main type of sediment was sandy silt. The concentrations of As, Co, Cr, Ni, V and Li among the metal elements in the surface sediment were correlated with the mean crust concentration (p<0.05). Based on the strong correlation between the metals (Cd, Cu, Pb and Zn) and organic matter (Ignition Loss), the concentrations of these metal elements seem to be controlled by the organic matter dilution effect. The trace metal pollution level, determined by applying the Republic of Korea Marine environmental standard and the US National Oceanic and Atmospheric Administration's sediment quality guidelines, showed the pollution level of As to be either close to or in excess of the above-mentioned standards at almost all levels. The enrichment factor and geoaccumulation index of As showed that there was an incremental increase of pollution by elements other than V, Cr, Co, Fe, Al and Mn. Moreover, the nearby industrial area and dike were more polluted than the other areas, so the surface sediments in Sihwa lake should be monitored by taking into consideration the geological variations.

• Geophysics and Geophysical Exploration
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• v.20 no.1
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• pp.12-17
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• 2017

We construct 3D SV-wave velocity structure of the crust and the upper mantle beneath East Asia from Rayleighwave group-velocity measurements. For the construction of the SV-wave velocity model at 10 ~ 100 km depth, we used seismic data recorded at 321 broadband stations in Korea, Japan, and China. Rayleigh-wave group-velocity dispersion curves were obtained by using the multiple filtering technique in the period range from 3 to 150 s. High SV-velocity anomalies are imaged beneath the East Sea from 10 km depth to deeper depth, implying that the Moho beneath the East Sea is between at 10 ~ 20 km depth. We estimated the Moho beneath the Korean peninsula to be around 35 km based on the depth where a high-velocity anomaly is observed. The SV-wave velocity model shows prominent fast S-velocity anomalies near northeastern Japan, associated with the subducting Pacific plate. Low-velocity anomalies are found beneath the east coast of the Korean peninsula at 100 km depth, which may play a role in the formation of the Ulleungdo and the Ulleung basin. We observed low-velocity anomalies beneath the Yamato basin at 100 km depth as well, which may indicate the upwelling of fluid from the Pacific plate via dehydration at deeper depth.

• Proceedings of the Mineralogical Society of Korea Conference
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• 2002.10a
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• pp.53-67
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• 2002

As in the past, we are concerned today with the magnitudes of mineral resources and the adequacy of these resources to meet future needs. In looking at global resource issues, we should consider the need for the resource, its supply, and the environmental consequences of using it. The need for a resource can become a resource dependency, especially as the global population expands and each of us becomes increasingly dependent upon hundreds of natural materials. Therefore, our great mineral consumption makes the human population a true 'Geologic Force', which will be even more significant in the future when the global population is projected to reach alarming proportions. Although our supplies of mineral resources probably will be sufficient for the 21s1 century, the uneven distribution of minerals in the Earth's crust almost certainly will continue to be a major problem The most likely result will be major shifts in both prices and sources of supply of many mineral resources. As for energy resources, we must avoid an obsessive dependency on one fuel and expand instead to thor energy resources. Finally, because the use of resources affects the environment, we need to focus on resource exploitation and global pollution, particularly in regard to ground water and arable land. We must manage our resources so as to be in balance with our environment. And the accelerated industrialization of South Korean economy over the last three decades has resulted in the mass consumption of nuneral commodities. South Korea has around 50 useful mineral commodities for the mineral industry, among 330 kinds of minerals described. The component ratio of the mining industry sector of the gross national production(GNP) in South Korea dropped from $1.2\%\;in\;1971\;to\;0.34\%$ in 1997 due to the rapid growth of other industries In the countxy. During the period from 1971 to 1997, the average growth rate of mineral consumption in South Korea was $9.13\%$ yearly and that of GNP per capita was $14.97\%$. The mineral consumptions per capita showed a continual Increase during the last 30 years as follows(parenthesis. GNP per capita): 0.99 metric tons in 1971($\$289$), 3.83 metric tons in 1989($\$5,210$), 6.11 metric tons in 1995 ($\$10,037$), and 6.66 metric tons in 1997($9,511). The total amount of mineral consumption in South Korea was 33 million tons of 32 mineral commodities in 1971, and 306 million metric tons of 47 mineral commodities In 1997.

• 한국지구물리탐사학회:학술대회논문집
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• 2005.05a
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• pp.29-36
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• 2005

The crustal structure of Korean Peninsula is investigated by analyzing phase velocity dispersion data of Rayleigh wave. Earthquakes recorded by three component seismographs during 1999 - 2004 in South Korea are used in this study. The fundamental mode signals of Rayleigh waves are obtained from vertical components of seismograms by multiple filter technique method and phase match filter method. Velocity dispersion curves of surface waves for 14 propagation paths on the great circle are computed from the fundamental mode signals on the great circle path by two-station method. Treating the shear velocity of each layer as an independent parameter, phase velocities of Rayleigh wave are inverted. The result models are regarded as average structure for surface wave propagation paths respectively. All the results can be explained by an earth model of the Korean Peninsula comprising crust of shear-wave velocity increasing from 2.8 to 3.25 km/sec from top to 33 km depth and uppermost mantle of shear-wave velocity between 4.55 and 4.67 km/sec.

• Geophysics and Geophysical Exploration
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• v.6 no.1
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• pp.40-52
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• 2003

Despite the various opening models of the southwestern part of the East Sea (Japan Sea) between the Korean Peninsula and the Japan Arc, the continental margin of the Korean Peninsula remains unknown in crustal structure. As a result, continental rifting and subsequent seafloor spreading processes to explain the opening of the East Sea have not been adequately addressed. We investigated crustal and sedimentary velocity structures across the Korean margin into the adjacent Ulleung Basin from multichannel seismic reflection and ocean bottom seismometer data. The Ulleung Basin shows crustal velocity structure typical of oceanic although its crustal thickness of about 10 km is greater than normal. The continental margin documents rapid transition from continental to oceanic crust, exhibiting a remarkable decrease in crustal thickness accompanied by shallowing of Moho over a distance of about 50 km. The crustal model of the margin is characterized by a high-velocity (up to 7.4 km/s) lower crustal (HVLC) layer that is thicker than 10 km under the slope base and pinches out seawards. The HVLC layer is interpreted as magmatic underplating emplaced during continental rifting In response to high upper mantle temperature. The acoustic basement of the slope base shows an igneous stratigraphy developed by massive volcanic eruption. These features suggest that the evolution of the Korean margin can be explained by the processes occurring at volcanic rifted margins. Global earthquake tomography supports our interpretation by defining the abnormally hot upper mantle across the Korean margin and in the Ulleung Basin.

• Culinary science and hospitality research
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• v.22 no.7
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• pp.173-186
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• 2016

This study was conducted to investigate quality characteristics of white pan bread with Cudrania tricuspidata leaf powder having functional components. Mixograph, pH, TPA, volume, specific volume, moisture, CrumbScan, color value, sensory evaluation and shelf-life test were performed on the white pan bread with Cudrania tricuspidata leaf powder. The obtained results are as follows. Mixogram analysis results showed that the dough with Cudrania tricuspidata leaf powder was suitable for baking quality. The more Cudrania tricuspidata leaf powder was added in the dough, the higher dough pH was and the lower pH values after fermentation and of the final productwere. TPA analysis results showed that higher amounts of Cudrania tricuspidata leaf powder resulted in increased hardness, chewiness, and gumminess of the white pan bread. Volume and specific volume of white pan bread were decreased with increased amounts of Cudrania tricuspidata leaf powder. CrumbScan images showed that fineness of grain, crust thickness, and volume of the bread were significantly different depending on the amount of Cudrania tricuspidata leaf powder. While color value analysis showed that increasing the amount of Cudrania tricuspidata leaf powder resulted in low L and a values. The results of the acceptance test showed that CLP3 had better scores in the appearance and texture characteristics than the control, while taste and overall acceptance were higher in the CLP2 compared with the control. According to the results of the shelf-life test, the white pan bread with 1~2% of Cudrania tricuspidata leaf powder had a significantly lower hardness when compared with the control. It was judged that a lower amount of Cudrania tricuspidata leaf powder could help in maintaining the softness of bread crumbs. Moisture content in the white pan bread decreased with the increased amounts of Cudrania tricuspidata leaf powder, but there were no significant differences among specimens.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1792-1797
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• 2012

The feasibility of incorporating jujube powder as a value-added food ingredient in bakery food products, using a model system of muffins, was investigated. Jujube powder was incorporated into muffins at 0, 5, 10, 15, and 20% weight amounts based on the total weight of wheat flour. Qualities, such as pH, volume index, height, and moisture content, of muffins decreased significantly with increasing levels of jujube powder added (p<0.05). In terms of color, lightness decreased, whereas redness increased significantly for both crust and crumb (p<0.05) with increasing levels of jujube powder. Baking loss also decreased gradually, while hardness and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity were significantly influenced with higher amounts of jujube powder in the formulation (p<0.05). Finally, the consumer acceptance test indicated that the highest levels of jujube incorporation (20%, w/w) had a considerable adverse effect on consumer preferences in all attributes. In contrast, muffins with moderate levels of jujube powder (10%, w/w) are recommended (with respect to overall preference score) for taking advantage of the functional properties of jujube powder without sacrificing consumer acceptability.