• The Korean Journal of Food And Nutrition
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• v.31 no.2
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• pp.278-283
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• 2018

The objective of this study was to evaluate quality properties of high quality rice. Seven rice varieties, Dabo, Daebo, Samkwang, Sindongjin, Sukwang, Jinsumi, and Haiami, were investigated for proximate contents and physicochemical characteristics. Moisture content was highest in the Jinsumi (13.13%). Protein and lipid content was highest in the Haiami. The amylose content of the rice cultivars was 20.15~22.51%. The degree of amylopectin polymerization (DP) was analyzed, and in all cultivars, DP 13-24 content was found to be highest, at more than 53%, whereas DP ${\geq}37$ content was lowest, at less than 5.81%. With regard to free sugar, maltose content in rice was the highest (${\geq}46%$). Toyo value of rice was highest in Samkwang, Daebo, and Jimsumi. Palatability characteristics were highest in Daebo and Jimsumi. Thus, the results of this study suggested that Samkwang, Daebo, and Jinsumi can be effectively used as processed cooked rice, though further studies should be required regarding changes in the quality of rice after cooking.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.243-250
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• 2017

This study undertook to evaluate the quality characteristics of rice, to select a variety suitable for porridge. Seven varieties of rice were studied: Dabo, Daebo, Samkwang, Sindongjin, Sukwang, Jinsumi and Haiami were investigated for proximate contents and physicochemical characteristics. The moisture and crude protein contents of the rice cultivars were in the range 11.26-12.66% and 5.34-6.47%, respectively. The amylose content was the highest in the Samkwang (20.83%), and lowest in Haiami (18.32%). The water binding capacity and solubility of Samkwang and Jinsumi cultivars were greater than those of the other samples. Hardness of rice and viscosity of porridge was the least in Samkwang and Sukwang. The pH of porridge in Samkwang and Jinsumi (7.04) was higher than the other varieties (6.80-7.03). The results of this study indicate that Samkwang and Jinsumi are suitable varieties for porridge. We expect this data will be useful in the manufacturing of porridge.

• Journal of Korean Society of Environmental Engineers
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• v.33 no.10
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• pp.723-730
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• 2011

In this experiment, persulfate, a strong oxidant for ISCO (In-Situ Chemical Oxidation) was used to degraded RDX in artificial ground water at ambient temperature. Results of RDX degradation by persulfate in a batch reactor showed that the oxidation reaction was pseudo first order with estimated Ea (activation energy) of $1.14{\times}10^2kJ/mol$ and the rate was increased with the increase of reaction temperature. The oxidation of RDX by persulfate increased slightly with the increase of initial solution pH from 4 to 8. The RDX oxidation rate increased 13 times at pH 10 compared with that at pH 4, however, alkaline hydrolysis was found to be the main reaction of RDX degradation rather than oxidation. The study also showed that the oxidation rate of RDX by persulfate was linearly dependent upon the molar ratios of persulfate to RDX from 5 : 1 up to 100 : 1, with a proportion constant of $4{\times}10^{-4}$ ($min^{-1}$/molar ratio) at $70^{\circ}C$. While NOM (Natural Organic Matter) exerted negative effects on the oxidation rate of RDX by persulfate, with a proportion constant of $1.21{\times}10^{-4}$ ($min^{-1}{\cdot}L/mg-NOM$) at $70^{\circ}C$ and persulfate/NOM molar ratio of 10/1. The decrease in RDX oxidation rate was linearly dependent upon the added NOM concentration. However, the estimated activation energy in the presence of 20 mg-NOM/L was within 3.3% error compared to that without NOM, which implies the addition of NOM does not alter intrinsic oxidation reaction.

• The Journal of the Petrological Society of Korea
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• v.9 no.1
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• pp.13-28
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• 2000

Chojeong area is mainly composed of the Ogcheon Group which consists of regionally metamorphosed, age-unknown sedimentary rocks. In the northwestern parts, the Group is intruded by the Jurassic Daebo granite and Cretaceous felsic and mafic dykes. The lowermost, Midongsan Formation which consists of milky white impure quartzite, crops out along the anticline axes with N40E trend. Ungyori quartzite Formation is intercalated with quartzite and slate. Miwon Formation is most widely exposed in the area and consists mainly of phyllitic sandy rocks with a thin crystalline limestone bed. Hwajeonri Formation is divided into two parts, pelitic lower and calcareous upper parts, composed with phyllite and slate. Changri and Hwanggangri Formations are typical members of Ogcheon Group, the former bearing coally graphite seams consists mainly of black slate and phyllite with intercalated greenish grey phyllite, the latter is pebble bearing phyllite formation of which matrix and pebbles are variable in compositions and size. Biotite granite, porphyritic granite and two mica granite belong to Jurassic so-called Dabo granite. They intruded the Ogcheon Group forming vast contact metarnophic zone. Quartz porphyry, mafic dyke and felsite intruded along the marginal zone of porphyritic granite batholith and fracture of NS trend. Main structural lineaments in Ogcheon Group shows N25-45E, NS and N30-45W trends. The N25-45E trends are mainly from general ductile deformation during regional metamorphism, showing isoclinal folding, Fl foliations and lithological erosional characters. Some of these trends are due to normal faults. The NS and N30-45W trends represent brittle deformation including faults and joints. In the area of granitic batholith, NS to N30- 45 trends are from the direction of dykes. In the soils of the area, average contents of heavy metal elements such as Cd, Cr, Cu, Pb, and Zn are 0.2, 50.6, 35.5, 27.9, and 93.4 ppm respectively, which are not higher than the average values of natural soils, under the tolerable level. Enrichment Index does not show any heavy metal pollution in the area. Average depths of weathering(5m vs. 2m), porosities(43.94 vs. 51.80), densities(l.29 vs. 1.15), and permeabilities(2.52 vs. 8.07) are comparable in granite areas and in the phyllite areas of Ogcheon Group.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.127-136
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• 1996

Mak-kimchi (shredded kimchi) which was prepared in a commercial factory was packed in bottle (200 g) under vacuum (560 mmHg) or atmosphere, and chemical characteristics and microbiological parameters were monitored during storage at 5, 15 and $25^{\circ}C$, respectively. Optimum ripening time of the kimchi at different temperature were 2 days at $25^{\circ}C$, 5 days at $15^{\circ}C$ and more than 60 days at $5^{\circ}C$. By vacuum treatment pH and acidity changes in kimchi were considerably retarded. The vacuum of each bottle released within 1 or 2 days at 25 or $15^{\circ}C$, respectively but the pack at $5^{\circ}C$ maintained more than 380 mmHg vacuum for 36 days and then the vacuum slowly released. The colour of kimchi (lightness, redness, yellowness) in bottle increased sharply at $25^{\circ}C$ and $15^{\circ}C$ but sustained a stable level with vacuum treatment at $5^{\circ}C$. The range of total viable count of kimchi in bottle was $10^7{\sim}10^{10}/ml$. The number decreased by storage temperature drop to $5^{\circ}C$ and even more vacuum treatment than atmosphere treatment at $5^{\circ}C$. Lactobacillus brevis, L. plantarum, L. acidophilus, Aerococcus viridans and Streptococcus faecium subsp. casseliflavus were identified in bottled kimchi and L. brevis and L. plantarum contributed to the main function during kimchi fermentation. Those main lactic acid bacteria decreased in numbers at $5^{\circ}C$ than 25 or $15^{\circ}C$ and even more declined in case of vacuum treatment.