• 한국환경보건학회지
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• 제13권1호
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• pp.7-16
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• 1987

A study was carried out to determine the adequacy of springs as drinking water in summer and in winter separately. In this study, environmental sanitation, physio-chemical examination, bacteriologic contamination and the content of heavy metal were included. For this study, samples were collected from 8 springs which were located in the suburbs of Chunchon city. The following results were obtained. 1. There was the covering system in 1 out of 8 springs. 6 out of 8 springs showed contaminating source within lorn. 2. In physio-chemical test, six out of 8 springs were found to be unsafe for the legitimate standard of safty water. 3. Bateriologic examination clone during summer showed the evidence of coilform group at 7 out of 8 springs and during winter showed positivity at 3 out of 8 springs. 4. In the study for heavy metal content, all places showed high iron level beyond the standard level of salty water, and 4 places showed high contents of fluorine, mangan and lead.

• Journal of the Korean Data and Information Science Society
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• 제27권4호
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• pp.865-874
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• 2016

본 연구는 한방생균제 첨가급여가 거세한우육의 이화학적 특성 및 지방산, 아미노산 조성에 미치는 영향을 알아보기 위하여 거세한우 50두 (5처리${\times}$10두)를 공시하여 육질을 분석하였다. 육의 조지방 함량은 T2그룹과 T3그룹이 유의적 높았으나, 가열감량은 Con 2그룹이 가장 높았다 (p<0.05). 보수력은 56.73~60.16% 범위로, 전반적으로 처리그룹이 대조그룹보다 더 높았으며, 그 중에서 T3그룹이 유의적으로 높았다 (p<0.05). 콜레스테롤 함량은 41.64~47.33 mg/100g 범위로, 그 중에서 Con 1그룹이 유의적으로 높았다 (p<0.05). 또한 관능평가인 다즙성, 연도, 향미는 T3그룹이 매우 높게 나타났다 (p<0.05). 그리고 지방산 조성에서 올레인산과 무파 T2그룹과 T3그룹이 유의적으로 높았으나 (p<0.05), 아미노산 함량은 처리그룹 간에 거의 차이가 없었다. 이 결과에서 한방생균제 첨가급여는 한우육의 육질개선 및 불포화 지방산에 영향을 미치며 고급육 생산에 도움이 될 것으로 판단된다.

• 한국환경과학회지
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• 제31권10호
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• pp.869-881
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• 2022

In this study, a field study was conducted to investigate the relationship between high-resolution remote images and the volumetric moisture, and the number of compaction. Changes in the shape of the surface and soil moisture content were observed and correlated with the number of compactions using roller equipment. As the compaction is repeated, the surface is flattened and the terrain curvature decreases and converges to zero. In particular, the tangential curvature changes as the number of compactions increase. Due to soil compaction, the vegetation index changed from a positive to a negative value, and most of the test site area was homogenized with a negative index. This suggests a decrease in porosity and an increase in volumetric water content associated with increasing soil compaction. Soil moisture, measured using a frequency domain reflectometry(FDR) sensor, tends to increase proportionately with the number of vibration compactions, but the correlation between the number of compactions and soil moisture is unclear. This study suggests that while it is necessary to consider the reproducibility of the experiments performed, the compaction quality of the soil can be evaluated using high-resolution terrain factors and soil moisture.

• 한국세라믹학회지
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• 제34권10호
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• pp.1037-1044
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• 1997

Mechanical properties and water stability of HAC/PVA based MDF cement composite were investigated using polyurethane(PU) resin, silane coupling agent and various PVA. The results were as follows ; The flexural strength of MDF cement composite increased as increasing with PVA content. Low-viscosity PVA developed higher flexural strength than high-viscosity PVA under a drying curing condition. But the strength of water immersed specimen decreased. Water stability of MDF cement improved as increasing with content of PU. Consequently, water stability of polyurethane 7% added MDF cement was about 2 times higher than that of the controlled specimen. Furthermore, the strength and water stability of diamine group based silane couling agent in using MDF cement increased and improved dramatically.

• Journal of the Korean Wood Science and Technology
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• 제18권2호
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• pp.36-48
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• 1990

This experiment was carried out to improve the quality of high absorbent polymer which has excellent absorptivity and water retention compared to pulp and absorption sheet, through absorption characteristics-absorptive power, water retention, absorption rate, gel strength, pH, particle size, and moisture content. - of six polymers, namely, anionic polyacrylamide, cationic polyacrylamide, polyacrylic, acid polyvinyle alcohol 500, and 1500, and a-cellulose. and to examine the possibility of substitution of amide groups for carboxyl group and/or hydroxyl group which were commercial high absorbent polymer by comparing the absorption characteristics of the polymers. Polyacrylamide has high absorptive power and water retention, but has low gel strength and poor absorption rate. The rest of polymers were similiar to ${\alpha}$-cellulose in every respect. Thus, polyacrylamides could be replaced with polyacrylic acid and polyvinyl alcohol which are presently a high absorbent polymers. In comparing the absorption characteristics and the absorptive power of the polymers-anionic polyacrylamide, cationic polyacrylamide, polyacrylic acid, polyvinyle alcohol. a-cellulose-the absorptive power was in inverse proportion to the gel strength and absorption rates, affected by the particle size and pH change.

• 한국식품조리과학회지
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• 제24권6호
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• pp.849-855
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• 2008

DPPH radical scavenging activities were 66.80% by hot water extract and 41.86% by 80% methanol extract. Inhibitions of angiotensin I-converting enzyme (ACE) were 91.09% by hot water extract and 75.20% by 80% methanol extract. In this study, Sulgidduk samples were prepared with 1, 3, 5, and 7% concentrated sweet pumpkin powder (CSPP), and a control were examined for quality characteristics such as moisture content, water activity, color, textural characteristics, and sensory qualities, in order to determine the optimal ratio of CSPP in the formulation. The samples containing CSPP exhibited significantly higher moisture content than the control group. Water activity was not significantly different among the Sulgidduk samples. For the color, the control group presented significantly higher lightness as compared to the samples containing CSPP. The samples containing 1 and 3% CSPP had significantly higher greenness than the samples containing 5 and 7% CSPP. Yellowness increased as the level of CSPP content increased. In terms of textural characteristics, hardness, gumminess, and chewiness were highest at the 1% substitution level, while lowest at the 3% level. The CSPP samples presented significantly higher adhesiveness, springiness, and cohesiveness than the control group. In the consumer acceptance and characteristic intensity rating test, the control group showed significantly higher color and flavor as compared to the CSPP samples. Pumpkin flavor, delicious taste, and off-flavor increased with increasing amounts of CSPP. Softness, overall acceptability, and gumminess were not significantly different among the various samples tested. Sweetness was highest at the 5% substitution level, while lowest at the 1% level. In conclusion, the results indicate that substituting $3{\sim}5%$ CSPP to Sulgidduk is optimal, providing good DPPH radical scavenging activity and inhibition of ACE as well as reasonably high overall acceptability.

• 한국식품조리과학회지
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• 제24권4호
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• pp.412-418
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• 2008

In this study, Sulgidduk samples were prepared with substitutions of 1, 2, 3, and 4% tomato powder, along with a control, and were then analyzed for quality characteristics such as moisture content, water activity, color, textural characteristics, and sensory qualities, in order to determine the optimal ratio of tomato powder in the formulation. According to the results, moisture content and water activity were not significantly different among the Sulgidduk samples. In terms of color, as the level of tomato powder content increased, lightness decreased, while the a-value (+redness/-greenness), and yellowness increased. For the textural characteristics, the samples showed significant differences for hardness, adhesiveness, and gumminess, while fracturability was not significantly different. In addition, the samples containing tomato powder presented significantly higher springiness, cohesiveness(except the 1% substitution level), chewiness, and resilience than the control group. In the sensory evaluation, the control group had significantly higher scores for color and flavor as compared to the tomato powder samples. Furthermore, flavor and overall acceptability decreased, while tomato flavor, sourness, and off-flavor increased with increasing tomato powder content. Sweetness and after-taste were not significantly different among the samples. In conclusion, the results indicate that substituting 2${\sim}$3% tomato powder in Sulgidduk is optimal for quality, and provides a product with reasonably high overall acceptability.

• Journal of Nutrition and Health
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• 제16권3호
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• pp.162-184
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• 1983

The sodium amuounts of 35 food items and of the city supplied tap water in Seoul area were analyzed ay the Atomic Absorption Spectrophotometry. The Korean food exchange lists for the sodium resricted diets were developed from the available data and the ones newly obtained in this research. The food exchange lists provided in this research is compiled from (1) Milk group (2) Vegetable groups : A with the carbhydrate content of 0-4.9% and -B with that of 5.0-14.9% (3) Fruit group (4 ) Grains and starch food group (5) Meat groups : -Low fat meat and protein foods with the fat content of 0-3.0gm ; -Medium fat meat and protein foods with that of 5.0gm and : -High fat meat and protein foods with that of 8.0gm and (6) Fat group. Lists of sweets, alcoholic and nonalcoholic beverages and seasonings and condiments were also provided with the amount of sodium they contain in portions commonly used. The research described in this report was supported by the Grant from the Department of Education.

• Journal of Animal Science and Technology
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• 제63권4호
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• pp.725-739
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• 2021

Many consumers are concerned about the high levels of salt intake owing to the accompanied risk of chronic diseases. Due to this dietary concern, the food industry has recommended the reduction of salt content in many products. However, the addition of salt to meat products improves their quality and sensory properties, including saltiness, color, juiciness, and texture. Because quality deteriorations could induce decreased sensory scores owing to salt reductions, the challenges involved in improving the quality of reduced-salt meat products have been addressed. During the development of low-salt meat products, it is important to reduce sodium content and address the problems that arise with this reduction. Modified salt, organic acids, amino acids, nucleotides, hydrocolloids, high-pressure, ultrasound, electric pulsed field, and irradiation have been suggested as strategies to replace or reduce sodium content, and sensory scores could be improved by these strategies. Therefore, when developing a low-salt meat product, several perspectives must be considered and the latest technologies that could resolve this problem should be adopted.

• 한국임상보건과학회지
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• 제7권1호
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• pp.1232-1237
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• 2019

Purpose. In this study, two types of soft contact lenses with different materials were selected to compare the time of tear film destruction and high order aberrations before and after wearing. Methods. Thirty patients (60 eyes) in their 20s were included in this study. Two lenses with different materials, Group 4 (Etafilcon A) and Group 5 (Narafilcon A) were selected. Using aberration analyzer and keratometry, high-order aberration and tear film test (NIF-BUT, NIAvg-BUT) were performed before and after wearing. Results. When comparing the higher aberrations of the Etafilcon A and Narafilcon A lenses, the higher aberrations of the Narafilcon A lens were higher overall. For the initial tear film break-up time (NIF-BUT) after wearing, the Etafilcon A lens was reduced by 4.0 seconds and the Narafilcon A lens increased by 0.6 seconds. For the mean tear film break-up time (NIAvg-BUT) after wearing, the Etafilcon A lens decreased by 2.4 seconds and the Narafilcon A lens increased by 1.7 seconds. Conclusions. NIF-BUT and NIAvg-BUT of Narafilcon A lens were increased. The lens with relatively low water content and higher oxygen permeability than the lens with high water content has relatively less tear evaporation, which means that the time of destruction of the tear film is increased.