• Korean journal of food and cookery science
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• v.30 no.6
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• pp.726-734
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• 2014

The purpose of this study was to examine the qualities of muffins made with 0, 2, 4, 6, and 8% Corni fructus powder. The height of the muffins did not significantly differ between the sample groups; however, the weight of the control group was higher than that of the test samples containing Corni fructus powder. The volume and specific loaf volume of muffins decreased with the addition of Corni fructus powder. The baking loss of the samples containing Corni fructus powder was also higher than that of the control group. The moisture content of the control group was 19.88%, whereas that of the test samples ranged from 16.72~21.01%. The pH of batters and muffins of the test samples were lower than those of the control group. For DPPH radical scavenging activity, the control group measured 11.46%, whereas the test samples ranged from 22.63~53.33%. The L and b values of the crust and crumbs decreased, but the a value was increased significantly by the addition of Corni fructus powder. Examination of the textural properties revealed the hardness, gumminess and brittleness of muffins containing Corni fructus powder were significantly higher than those of the control group. In term of overall preference, the sensory evaluation scores of groups containing 2% and 4% of Corni fructus powder did not show significant differences compared to the control group. Based on the above results, using Corni fructus powder at less than 4% would be appropriate for making muffins.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.935-940
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• 2002

Effects of changes in the margarine content and the number of layers of the puff pastry on the color, hardness, and hardness change during storage of the final products were investigated. At equal content of pastry margarine, the lightness of the crust decreased slightly as the number of layers increased. Redness of the puff pastry with 70% margarine content and 81 layers was $16.8{\pm}2.3$ and yellowness of puff pastry with 70% margarine content and 256 layers was 26. No significant differences were observed in the crumb change of the samples. The puff pastry with 90% margarine content and 144 layers showed the lowest hardness of $839.6{\pm}75.6g$. Hardness of the products storage period increased significantly as the number of layers increased at equal pastry margarine content, whereas with same number of layers, decreased gradually as pastry margarine content increased. Results of the sensory evaluation reveal that the puff pastry with 90% margarine content and 144 layers was better than other samples. These results show the important of selecting the optimum number of layers during the manufacturing process to obtain the optimum condition for the mouthfeeling, flavor and overall acceptability of final products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.72-80
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• 2007

This study was carried out to investigate the effects of various salts on the physical and fermentative characteristics of doughs and on the quality of white pan breads produced using purified salt, Korean solar salt, Chinese solar salt, Mexican solar salt, washed and dehydrated salt, roasted salt, and bamboo salt. In farinogram patterns, dough prepared using the purified salt had the highest water absorption. Extensograms showed that the resistances and resistance/extensibility ratios of the doughs with the solar salts were higher than those with the purified salt. In amylograms, the dough with the bamboo salt had the highest viscosity value. A specific volume was the smallest in the bread with the Korean solar salt (4.11 mL/g), while the largest with the Mexican solar salt (4.85 mL/g). A baking loss rate of the bread prepared with the Korean solar salt (10.34%) was less compared to other samples (10.91 $\sim$ 11.65%). The crust of the bread added with the Korean solar salt showed higher L value and lower a value while its crumb showed the highest b value. A sensory evaluation indicated that significant differences in some characteristics of the breads were observed in the breads prepared with the Korean solar salt and Mexican solar salt. However, flavor, taste, and overall acceptability showed no significant differences among all breads prepared with different salts.

• Journal of The Geomorphological Association of Korea
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• v.19 no.1
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• pp.99-108
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• 2012

To consider geomorphological and geological characteristics to Gatbawi(the 500th natural monument), it was investigated with the aspect of scale, form, mineralogy, chemistry and weathered state. Showing typically erosional features, micro-terrains as sea cliffs, sea notches, marine plateaus and tafoni developed well on coastal areas near the monument. Sea cliffs are vertical and form sea notches in their bases. Coastal terraces are 3.5m in width and 20m in trace. Tafoni are honey combed. The monument is mainly composed of quartz, plagioclase, microcline, biotite, sericite in mineral and corresponded to crystalline tuff dominated in quartz and plagioclase. It has 23.60~28.27 wt.% of $Al_2O_3$, 3.27~5.80 wt.% of $Na_2O$, and 0.11~0.20 wt.% of Cl in chemical contents, leveling higher than those of earth crust standards. It is considerably weathered on the basis of CAI(77.42~83.93%). The monument is very useful for natural perspective tourism and education. Therefore, it is necessary that several ideas as guide plates, observing telescope, explaining guider, education programs connected with related services, touring goods, picture for books on utilization on the monument must establish.

• Geophysics and Geophysical Exploration
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• v.13 no.2
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• pp.153-158
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• 2010

To investigate the velocity structure in the central and southern parts of the Korean peninsula, a 299-km NW-SE seismic refraction profile KCRT-2008was obtained across major tectonic boundaries. Seismic waves were generated by detonating 250 ~ 1500 kg explosives at depths of 50 ~ 100 m in eight drill holes located at intervals of 21 ~ 113 km. The seismic signals were detected by 4.5 Hz geophones at a nominal interval of 500 m. The first-arrival times were inverted to derive a velocity tomogram. The raypaths indicate several mid-crust interfaces including those at approximate depths of 2 ~ 3, 11 ~ 13, and 20 km. The Moho discontinuity with refraction velocity of 7.7 to 8.1 km/s has a maximum depth of 34.5 km under the central portion of the peninsula. The Moho becomes shallower as the Yellow Sea and the East Sea are approached on the west and east coasts of the peninsula, respectively. The depth of the 7.6 km/s velocity contour varies from 31.3 km to 34.4 km. The velocity tomogram shows the existence of a 129 km wide low-velocity zone centered at 7.2 km depth under the Okchon fold belt and Gyeonggi massif and low-velocity(< 5.4 km/s) rocks in the Gyeongsang sedimentary basin with a maximum thickness of 2.6 km

• Journal of Marine Life Science
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• v.5 no.2
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• pp.64-71
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• 2020

Gloiopeltis tenax is one of the most economically useful species in China and Japan that has been applied to glue and food since ancient times. The material used in the experiment was a large quantity of basal crusts obtained from the culture of tetraspores that were released from the mature tetrasporophytes collected at Gyeokpori, Byeonsan-myeon, Buan-gun, Jeollabuk-do in Korea. The basal crusts were cut into quadrisect under a dissecting microscope so as to monitor the process of regeneration and growth. The cut crusts were cultured under varying conditions, where the photoperiod was 16:8 h L:D; the temperature range was 10, 15, 20, and 25℃; the irradiance range was 30 and 85 µmol photons m^-2s^-1. The quadrisect basal crusts grew to an oval shape, then formed a vertical axis of cylindrical shape. The maximum growth of basal crusts was 9.61±3.59 mm² under the condition of 15℃ temperature and 85 µmol photons m^-2s^-1 irradiance, after 12-weeks culture. The mean relative growth rate after 12-weeks culture showed the maximum rate of 5.15±0.80 %day^-1 at 15℃ and the minimum growth rate was 3.15±0.94 %day^-1 at 10℃, with a statistically significant difference (p < 0.05). In conclusion, it has shown the possibility that growth of basal crusts of G. tenax is one of the good farming method of potential alga.

• The Journal of the Petrological Society of Korea
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• v.28 no.2
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• pp.85-109
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• 2019

Various Mesozoic igneous rocks such as biotite granite, leucogranites, granodiorite, hornblende gabbros, quartz gabbros and tonalite are identified in the Dangjin area, the western Gyeonggi Massif, Korea. The major Mesozoic igneous activities in the Dangjin area are recognized as periods of ca. 227 Ma, ca. 190 Ma, ca. 185 Ma and ca. 175 Ma. Gabbroic rocks consist mainly of hornblende gabbros and quartz gabbros which are characterized by dominant hornblende and occur as small stocks. The gabbroic rocks have intrusion ages between 185 and 175 Ma. Triassic biotite granite ($225{\pm}2.3Ma$) is considered to be a post-collisional granite similar in geochemistry to the southern Haemi granite ($233{\pm}2Ma$, Choi et al., 2009). Although the main magma source of biotite granite appears to be a granitic continental crust, the biotite granite could have a small amount of mafic rocks as a magma source, or a small amount of mantle-derived melts (i.e., mafic melts) could have contributed to the formation of primitive granite magma in composition. Jurassic granitoids and gabbroic rocks in the Dangjin area are considered to be continental arc igneous rocks associated with the subduction of the Paleo-Pacific plate. It is presumed that the leucogranites are formed by crustal anatexis of granitic materials and the gabbroic rocks are formed by partial melting of enriched mantle.

• Journal of the Korean earth science society
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• v.42 no.1
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• pp.1-10
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• 2021

Silicon (Si) is the second most abundant element in the crust and consists of three stable isotopes, 28Si (92.23%), 29Si (4.67%), and 30Si (3.10%). Si isotopes are widely studied worldwide as a proxy for the biogeochemical cycle of Si to reconstruct the paleoenvironment and paleoclimate. However, in Korea, there have been no studies on biogenic silica using Si isotopes. In this study, we carried out Si isotope measurements of giant diatoms, summarizing the previously reported alkali fusion methods and establishing the best Si separation method for biogenic silica. Samples were completely digested using alkali fusion at high temperatures, effectively separating Si using an AG® 50W-X8 cation exchange resin. To evaluate the precision and accuracy of our measurements, Si isotope standard material (NBS-28) and USGS reference materials (AGV-2, GSP-2, BHVO-2) were analyzed. The results are in excellent agreement with the reported values within the acceptable error. The Si isotope measurement method developed in this study is expected to help in understanding the paleoclimate and paleoenvironment by tracing the Si cycle.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.6
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• pp.890-895
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• 2021

This study investigated the quality characteristics and antioxidant activity of bread containing Codium fragile powder (CFP; 1, 3, 5%). As the CFP content increased, the fermentation expansion (%) of the dough significantly decreased (P<0.05). No significant difference (P>0.05) was observed in the moisture content (%) of bread as the CFP content increased, but the pH and weight significantly increased (P<0.05). The bread volume, specific volume, and baking loss significantly decreased (P<0.05) as the CFP content increased. The L, a and b Hunter colors on the bread crust showed a tendency to decrease (P<0.05) as the CFP content increased. Compared with the control, the bread crumb darkened and presented a green color as the CFP content increased. Compared with the control (DPPH, 4.10%, ABTS, 2.17%), the free radical scavenging activities of DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS [2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid] as antioxidant indices gradually increased (P>0.05) with the CFP content increased (DPPH, 9.77-18.63%, ABTS, 4.30-11.40%). Collectively, these results can make a compelling case for the functional development of CPP-containing bread due to its antioxidant properties. Furthermore, this study intends to contribute to the development of various processed seaweed foods by expanding the availability of CFP, which is easy to use and store for a long time.

• Proceedings of the Mineralogical Society of Korea Conference
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• 2001.06a
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• pp.95-95
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• 2001

The Yeongdong basin is one of the pull-apart basins in the southwestern part of the Korean Peninsula that has developed during Cretaceous sinistal fault movement. The bimodal igneous activities (basalts and rhyolites) in the basin appear to be closely associated with the basin development. Here, we discuss the origin of the igneous rocks using chemical and radiogenic isotope data. Basaltic (48.4-52.7 wt% SiO$_2$) and rhyolitic (70.3-70.8 wt% SiO$_2$) rocks are slightly alkalic in a total alkali-silica diagram. The rhyolitic rocks with have unusually high K$_2$O contents (5.2-6.0 wt%). The basaltic rocks show an overall pattern of within-plate basalt in a MORB-normalized spider diagram, but have distinct negative anomaly of Nb, which indicates a significant amount of crustal component in the magma. The basaltic rocks plot within the calc-alkaline basalt field in the Hf/3-Th-Ta and Y/l5-La/10-Nb/8 discrimination diagrams. The eNd(T) values of the basaltic rocks (-13.6 to 14.3) are slightly higher than those of the rhyolitic rocks (-14.1 to 15.2), and the initial Sr isotopic ratios of the former (0.7085-0.7093) are much lower than those of the latter (0.7140-0.7149). However, the initial Nd and Sr isotope ratios of the igneous rocks in the Yeongdong basin are similar to those of the nearby Cretaceous igneous rocks in the Okcheon belt. The Pb isotope ratios plot within the field of Mesozoic granitoids outside of the Gyeongsang basin in Pb-Pb correlation diagrams. Since a basaltic magma requires the mantle source, the enriched isotopic signatures and negative Nb anomaly of the basaltic rocks suggest two possibilities for their origin: enriched mantle lithospheric source, or depleted mantle source with significant amount of crustal contamination. However, we prefer the first possibility since it would be difficult for a basaltic magma to maintain its bulk composition when it is significantly contaminated with granitic crustal material. The slightly more enriched isotopic signatures of rhyolitic rocks also suggest two possibilities: differentiate of the basaltlc magma with some crustal contamination, or direct partial melting of the lower crust. Much larger exposed volume of the rhyolitic rocks, compared with the basaltic rocks, indicates the latter possibility more favorable.