• 한국해양학회지
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• v.29 no.3
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• pp.269-277
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• 1994

Process of resuspension and accumulation well explaines the characteristics of surface sediment size distribution and suspended material in Deukryang Bay. Most of the surface sediments of the bay show asymmetric unimodal size distribution, which is found also in sediments from western part of the inner shelf mud area between Keomundo and Yokchido islands. Investigation of the size curves indicates that surface sediment in Deukryang Bay is a deposit of suspended coastal sediment transported east along southern coast of Korea. The distribution pattern of coarse sit fraction content in the surface sediment is very similar to that of computed current velocity (Lee, 1994), suggesting that fine sediment on the bed may reassumed and accumulate repeatedly due to shallow depth and strong tidal current in Deukryang Bay. The process of repeated resuspension and accumulate repeatedly due to shallow depth and strong tidal current in Deukryang Bay. The process of repeated resuspension and accumulation seems to be responsible not only to the asymmetric size distribution of the surface sediment, but also to the amount of suspended material in the bay. The difference of suspended material concentration between surface and near bottom water in summer is two times as large as that the in winter. This seems to derive from the fact that stratification of water mass prevails in summer, while total water mass is vertically mixed in winter. It was found that the most important factors to decide distribution of suspended material in Deukryang Bay are the physical properties of water mass such as current velocity and stratification, and water depth, in part with the supply of suspended sediment by rivers.

• Korean journal of food and cookery science
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• v.22 no.4 s.94
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• pp.419-427
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• 2006

The purpose of this study is to promote the substitution of rice flour for wheat flour in making bread and thus the consumption of rice by examining the effect of particle size of rice flour on leavening rice bread. For this purpose, several experiments were carried out. With regard to particle size distribution, 59.45% of wheat flour had passed 200 mesh and 3 kinds of rice flour milled to penetrate into 20, 35, and 45 mesh (S1, S2 and S3) had passed 21.88%, 33.1% and 36.38% of those for 200 mesh, respectively. To leaven the rice flour dough to bread, 25% of vital gluten was needed. To determine the optimal water quantity for rice bread dough, the hardness of wheat and rice flour dough was measured by rheometer. The appropriate water quantity for S1, S2 and S3 was set at 285 ml , 295 ml and 335${\sim}$340m1, respectively. The loaf volume index of the wheat flour bread was 6.24, while that of and rice flour bread S1, S2 and S3 was 5.38, 5.50 and 5.75, respectively. These results indicated that the loaf volume index of rice flour bread is lower than that of wheat flour bread, but that the volume of rice flour bread was increased with fuel particle size of rice flour. Scanning electron microscopy (SEM), image of the wheat bread tissue at a magnification of 35 times showed long, large, oval-shaped, air cells and thin cell membrane, as well as small air cells, whereas the images of rice flour showed angular, circular, air cells and rough and thick cell membrane. The size and number of air cells in the rice bread were larger in S2 and S3 with fuel particle flours than in S1. In particular, the bread made with S3 contained many air cells that were as large as those in the wheat bread were. In addition, when the inner cell wall was magnified 1500 times, almost no small air cell was observed in C and S3, whereas many fine air cells were observed in the cell wall of S1 and S2.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.98-98
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• 2017

Leaf senescence is the process of aging in plants. Chlorophyll degradation during leaf senescence has the important role translocating nutrients from leaves to storage organs. The functional stay-green with slow leaf yellowing and photosynthesis activity maintenance has been considered one of strategy for increasing crop productivity. Here, we have identified two QTLs on chromosome 9 and 10 for leaf senescence with chlorophyll content of RIL population derived from a cross between Hanareum 2, early leaf senescence Indica-type variety, and Unkwang, delayed leaf senescence Japonica variety. Among these QTLs, we chose qPLS1 QTL on chromosome 9 for further study. qPLS1 was found to explain 14.4% of the total phenotypic variation with 11.2 of LOD score. Through fine-mapping approach, qPLS1 QTL locus was narrowed down to about 25kb in the marker interval between In/del-4-7-9 and In/del-5-9-4. There are 3 genes existed within 25kb of qPLS1 locus: LOC_Os09g36200, LOC_Os09g36210, and LOC_Os09g36220. Among these genes, transcript level of LOC_Os09g36200 was increased during the leaf senescence stage and the expression level of LOC_Os09g36200 in Indica was higher than in Japonica. Finally, we chose LOC_Os09g36200 as candidate gene and renamed it as OsPLS1-In and OsPLS1-Jp from Indica- and Japonica-type rice, respectively. OsPLS1-In and OsPLS1-Jp overexpressing transgenic plants showed both early leaf senescence phenotype. These results indicate that OsPLS1 functions in chlorophyll degradation and the difference of expression level of OsPLS1 cause the difference of leaf senescence between Indica and Japonica in rice.

• Applied Chemistry for Engineering
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• v.19 no.6
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• pp.652-660
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• 2008

For the recycling of rapid-chilled steel slag, the mechanical strengths and physical properties of EVA-polymer modified mortars with the various replacement ratios of rapid-chilled steel slag were investigated. Twenty five specimens of polymer modified mortars were prepared with the five different amounts of EVA-polymer modifier (0, 5, 10, 15, 20 wt%) and rapid-chilled steel slag (0, 25, 50, 75, 100 wt%). For the investigation of the characteristics of polymer modified mortars, the measurements such as water-cement ratio, unit volume weight, air content for fresh mortar and compressive strength, flexural strength, water absorption, hot water resistance, porosity and SEM investigation for curing specimens were conducted. As a results, with an increase in the replacement ratio of rapid-chilled steel slag, water-cement ratios decreased but unit volume weight increased remarkably. With increasing EVA-polymer modifier and the replacement ratio of rapid-chilled steel slag, percent of water absorption decreased but compressive and flexural strengths increased remarkably. By the hot water resistance test, mechanical strengths decreased but total pore volume and porosity increased remarkably. In the SEM observation, the components of specimen were shown to stick to each other in the form of co-matrix phase before hot water resistance test, but polymer modifier of co-matrix phase was decomposed or deteriorated after hot water resistance test.

• International Journal of Highway Engineering
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• v.3 no.4 s.10
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• pp.93-103
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• 2001

This study focused on the field applicability evaluation of SB latex-modified concrete (LMC) for concrete bridge deck overlay using mobile mixer. The main experimental factors were water-cement ratio(31, 33, 35 37%), latex contents(0, 5, 10, 15, 20%), and fine aggregate ratio(55, 56, 57, 58%) in order to evaluate the workability, mechanical properties, and durability property of LMC. The slump loss, air content, compressive and flexible strength tests were used to evaluate LMC workability and strength properties. Also, the rapid chloride permeability test was used to evaluate the relative permeability of LMC. As a results, the LMC with enough workability and good quality was produced when it was mixed in field using mobile mixer, satisfying the target compressive strength and flexural strength. The required water-cement ratio of LMC for same workability when mixing with mobile mixer was less than that when mixing in laboratory. Increasing the amount of latex produced concrete with increased flexural strength by mobile mixer. The required cement-water ratios for same initial $19{\pm}3cm$ slump were 37% and 33% at laboratory and mobile mixer, respectively. The mobile mixer was accurately calibrated satisfying the required specification.

• Korean Journal of Soil Science and Fertilizer
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• v.22 no.2
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• pp.81-85
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• 1989

The 113 soils representing the Jisan soil series (fine loamy, mixed, mesic fluventic Haplaquepts) as mapped in Korea were to characterize the Jisan soil throughout its official range which was the range of properties used to establish series limits. The samples were stratified according to master horizon designation for statistical analysis. The means in selected soil properties, horizon thickness, solum thickness, soil texture, clay content, pH, BSP, and horizon sequence, were within acceptable limits. The minimum values were considerably lower than the lower limits of the official ranges while the maximum values were above the allowable amount. The ranges of definition degree which mean the test of proper placement of any marginal limits were 0.687 to 0.929. Thus, Jisan series as mapped from other soil bodies in the field could be seen similarities and understood relationships among individuals.

• Korean Journal of Soil Science and Fertilizer
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• v.26 no.3
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• pp.181-188
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• 1993

The effects of paddy-upland rotation and cropping system on the mineralization of soil organic nitrigen, on the change of organic matter and available phosphorus content in the soil, and on the rice yield and nutrients absorption were studied in Seokcheon fine-sandy loam soil. 1. In the incubation test mineralzed soil nitrogen and the nitrogen extracted by pH 7 phosphate buffer solutions were higher in the soils from every and two year rotation systems than continuous rice cultivation. In terms of cropping system potato-chiness cabbage-rice increased them more than soybean-rice system. 2. The change of soil organic matter and available phosphorus contents were not much in continuous rice cultivation, while in rotation system they decreased as the paddy-upland rotation frequency decreased. In terms of cropping system they decresed more in potato-Chinese cabbage-rice system compared with soybean-rice systems. 3. The rice yield was higher in the paddy-upland rotation system than that of continuous rice cultivation. However, the effects were decreased gradually every year, as shown by 26~20, 17~5, and 5~4% yield increase for first, second, and third year, respectively, in potato-Chinese cabbage-rice and soybean-rice system compared with continuous rice cultivation. 4. All the absorbed nutrient contents increased in every and two year rotation system compared with continuous rice cultivation. In terms of cropping system potato-Chiness cabbage-rice system increased them more compared with soybean-rice system.

• Journal of Aquaculture
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• v.8 no.2
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• pp.85-98
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• 1995

In Kunsan coastal areas, there are some plans to construct industrial zone and, it will affect physical and chemical parameters of marine environment of the area. As one of many environmental surveys on the aquacultural farm in Korean west coast, the survey on the bottom sediment characteristics of intertidal farm was conducted from May 1992 to April 1993. Dominant grain size was fine sand $(69-98\%)$ and the pH of sediment was ranged of $7.2\~9.1$. Especially the pH increased after embank was constructed. The water holding capacity was $11.1-28.1\%$ and showed high value in silt and clay area. The COD was 1.27 mg/g dry mud and increased after embank was constructed. The total organic matter content ranged of $0.84-8.11\%$ and the DO absorption was $0\~6.56 mg/g$ dry mud. The value of DO absorption showed low in winter and spring, but high in summer and fall. The total nitrogen and the sulfide were rang of $0\~402{\mu}g/g$ dry mud and $0\~122{\mu}g/g$ dry mud respectively. These values were high in summer and winter season, and higher in upper layer than that of lower layer in general.

• Resources Recycling
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• v.8 no.3
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• pp.9-17
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• 1999

The study investrgated the properti es of lh$\xi$ dust~ from felToalloy manufacture, The chemical composition, composItron material, particle size and shapes of the bulk dust, sized dust and magnetically separated dust were llivestigated. As the result, we s suppose that the dust from HLgh Carbon Fenomauganesc Manufacturing Process is not sufficient as soource material of Mn because of the low Mn conteut (13.5%) aud complicated composition material The dust from Bag Filter of AOD Process is m mainly made up of $0.2~2\mu\textrm{m}$ $Mn_3O_4$ (Hausmatmite) particle in spherical shape and the Mn content is 63.1%. The dust from Cooler of AOD Process is mainly made up of coarse $Ca(OH)_2$ Mn, $Fe_yO_2$ $SiO_2$ and fine $Mn_3O_1$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.5
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• pp.616-621
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• 2007

In order to improve the storage stability of steamed bread, fermented pine needle extract syrup potentially with several functional properties was added in manufacturing the products at levels of 8.3, 11 and 18% based on Brix degree of the dough. The manufactured bread was stored at ambient conditions and measured for quality attributes. Dough added with the fermented pine needle extract syrup maintained its pH and water activity at levels of $5.45{\sim}5.90\;and\;0.94{\sim}0.96$, which are normally suitable for yeast fermentation and for appropriate dough hardness. Addition of the extract syrup increased the bread volume by more than 20%. The bread with higher content of the pine needle extract syrup showed slower increase of bread hardness during storage, suggesting retardation of bread retrogradation. The addition of the pine needle extract syrup in bread dough also inhibited growth of the aerobic bacteria and molds on the bread surface (by $0.8{\sim}24$ in log (CFU/g) at 4 day storage). Use of higher than 11% concentration presented initially a strong fine needle flavor to the bread, which disappeared soon after 2 days. Generally addition of the pine needle extract syrup did not give negative effects on the bread quality including sensory quality. Therefore, the addition of the needle extract syrup could contribute to improving the storage stability and extending the shelf life of the bread.