• Food Science of Animal Resources
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• v.31 no.4
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• pp.588-595
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• 2011

In this study, the effects of red ginseng extracts (RGE), which has been used as an antioxidant and antimicrobial agent, on pork sausage were evaluated. The treatments were as follows; addition of 0.01% sodium ascorbate (V), 0.5% RGE (T1), 1.0% RGE (T2) and 1.5% RGE (T3) to the basal formula (C). T3 had a significantly higher pH, cooking loss and yellowness ($CIEb^*$) and lower lightness (CIE $L^*$) and redness (CIE $a^*$) than the other samples. The hardness and surface hardness values of 1.5% RGE treated sample were significantly lower (p<0.01) than those of C. However, the cohesiveness values of the RGE samples were higher than the others (p<0.05). In the sensory evaluation, no significant differences in color, taste, texture, juiciness and acceptability were observed among the tested samples, while, the aroma scores of T2 and T3 were higher than those of the C and V samples (p<0.05). The TBARS values of RGE treated groups were higher (p<0.05) than the C sample after 1, 2 and 3 weeks of storage; however, this value did not increase with storage time (p>0.05). When the RGE concentration was high, the reduction in total plate counts and VBN value at week 3 and 4 of storage (p<0.01) decreased. In conclusion, red ginseng extracts seemed to have a positive impact on lipid oxidation, aroma and the microbial characteristics of pork sausage.

• Journal of Korean Society of Steel Construction
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• v.26 no.4
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• pp.323-334
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• 2014

In this paper, experimental program and associated numerical study were carried out to evaluate the fire resistance of unprotected concrete-filled rectangular steel tubular (CFT) columns subjected to the standard fire. The key testing parameters included the length effect, the load ratio, and the sectional dimensions of the CFT columns. Temperature distribution and axial deformation of the CFT column specimens were measured and analyzed. Rather early local buckling of steel tubes was observed in all the specimens. This caused subsequent load transfer from steel tube to concrete, and eventually triggered concrete crushing, or complete loss of the load bearing capacity of the column. This implies that the limit state of local buckling as well as overall flexural buckling should be incorporated in fire design procedure. As expected, the fire resistance time of specimen with higher load ratio consistently lessened. The prediction of fire resistance time of unprotected CFT columns based on the limiting steel temperature in current design codes or the formula proposed by previous studies is slightly conservative compared to the fire test results available. To establish the finite element analysis model that can be used to predict the thermal and structural behaviour of unprotected CFT columns in fire, the fully coupled thermal-stress analysis was also tried by using the commercial code ABAQUS. The numerical results showed a reasonable global correlation with the experimental results.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.6
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• pp.539-543
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• 2006

Lodging is classified as root lodging caused by the loss of supporting force in the root, bending caused by the deformation of the stem and breaking where the stem breaks down as loads exceeding critical elasticity were applied. This research excluded breaking which is not in a state of equilibrium and tried to partition the level of lodging using an algebraic model in root lodging and stem lodging, or bending. When a vertical load was applied, the deformation of the stem of rice plant showed the form of a quadratic equation. The trace of the panicle neck in the process of lodging was an ellipse-shape. When loading was pure root lodging, the trace of the panicle neck became a circle of which culm length is the radius. When it was a pure stem lodging, the trace of the panicle neck is an ellipse of which major axis is culm length and minor axis is 0.64* culm length. When both stem lodging and root lodging occurred in a natural setting, the partitioning of lodging can be calculated by a formula using eccentricity of an ellipse, S=e*100/0.768(S is the ratio of stem lodging in the whole lodging, e is eccentricity of the ellipse). This method is expected to be useful in simple lodging partitioning. We could also calculate the partitioning of stem lodging and root lodging as units of angles as an accuracy method, by using a straight line calculated by differentiating a quadratic equation of stem deformation at the origin of the coordinates. These two methods for dividing root and stem lodging showed different values. However, each of them showed almost same values with different lodging degree in one plant.

• Economic and Environmental Geology
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• v.30 no.4
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• pp.279-289
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• 1997

Dark to pale green-colored, Cr-bearing sericites from hydrothermal alteration zone of the Narim gold deposit were investigated mineralogically and geochemically. The alteration zone is composed mineralogically of quartz, carbonate minerals and green sericite with minor amounts of chlorite, barite and sulfide minerals (pyrite, sphalerite, galena). The zone is enriched in As (967 to 1520 ppm), Cu (31 to 289 ppm), Ni (1027 to 1205 ppm), Pb (0.20 to 1.24 wt.%) and Zn (1.03 to 1.07 wt. %) compared with fresh rocks such as granitic gneiss, porphyritic biotite granite and basic dyke. The Cr, probably the chromophore element, is highly enriched in the alteration zone (1140 to 1500 ppm), host granitic gneiss (1200 ppm) and porphyritic biotite granite (1200 ppm). Occurrence and grain size of sericite are diverse, but most of the Cr-bearing sericites (150 to $200{\mu}m$ long and 20 to $30{\mu}m$ wide) occur along the boundaries between ore veins and host rocks (especially basic dyke and granitic gneiss). X-ray diffraction data of the sericite show its monoclinic form with unit-cell parameters of $a=5.202{\AA}$, $b=8.994{\AA}$, $c=20.103{\AA}$, ${\beta}=95.746^{\circ}$ and $V=935.83{\AA}^3$, which are similar with the normal 2M1-type muscovite. Representative chemical formula of the sericite is ($K_{1.54}Ca_{0.03}Na_{0.01}$)($Al_{3.42}Mg_{0.38}Cr_{0.14}Fe_{0.06}V_{0.02}$)($Si_{6.69}Al_{1.31}$)$O_{20}(OH)_4$. The Cr content increases with decrease of the octahedral Al content, and ranges from 0.36 to 2.58 wt.%. DTA and TG curves of the sericite show endothermic peaks at $342^{\circ}$ to $510^{\circ}$, $716^{\circ}$ to $853^{\circ}$ and $1021^{\circ}C$, which are due to the expulsion of hydroxyl group. The total weight loss by heating is measured to be about 8.8 wt. %, especially at $730^{\circ}C$. Infrared absorption experiments of the sericite show broad absorption band due to the O-H bond stretching vibration near the $3625cm^{-1}$, coupled with the 825 and $750cm^{-1}$ doublet. The vibration bands related with the H-O-Al and Si-O-Al bonds occur at $1030cm^{-1}$ and 500 to $700cm^{-1}$, respectively. Based on paragonite content of the sericite, the formation temperature of the Narim gold deposit is calculated to be $220{\pm}10^{\circ}C$.

• Food Science and Preservation
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• v.24 no.2
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• pp.266-273
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• 2017

This study was carried out to investigate the quality characteristics and antioxidative activity of bread containing lotus leaf powder (in ratios of 0, 1, 2, and 3% of the total flour). The pH of dough and bread were decreased as the concentration of lotus leaf powder increased. The volume of dough during fermentation did not show significant difference between 1% lotus leaf powder containing dough and control. The weight of bread increased by addition of lotus leaf powder. The volume, specific volume and baking loss rate of the bread decreased as lotus leaf powder levels increased. Redness and yellowness of the inner crumb were decreased by the addition of lotus leaf powder, but lightness was increased. 2,2-diphenyl-1-picrylhydrazyl-radical scavenging activity and total polyphenol contents were increased significantly as the concentration of lotus leaf powder increased. The overall acceptability of bread containing 1% lotus leaf powder showed no significant difference compared with control. The result exhibited that adding the lotus leaf powder into the bread increased antioxidant activity, and the highest quality improvement was obtained by incorporating 1% (w/w) lotus leaf powder into the bread formula.

• Journal of the Korean Chemical Society
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• v.17 no.5
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• pp.337-345
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• 1973

The nonstoichiometry of the iron oxide system has been studied by analyzing the weight loss of a sample, measured by using a quartz microbalance, in a temperature range from $0^{\circ}C$ to $1200^{\circ}C$ under oxygen pressures from $10^{2}mmHg$ to $10^{-4}mmHg$. The Y values of the formula, $FeO_{1+\gamma}$, that have been obtained by this means for various conditions of temperature and pressure in this range are considered to be more accurate than values obtained by methods requiring thste quenching of the sample before measurements are made. The plots of log Y vs $log PO_2$ (or $log Y =_n log PO_2$) show linearity and n calculated from the slope of the plot is about 1/10 at $1000^{\circ}C$, indicating a difference between the nonstoichiometric and oxidation mechanisms. The condition for the formation of stoichiometric FeO was determined to be $1200^{\circ}C$ under $10^{-3}mmHg$ of $O_2$ and the composition of the oxide under standard conditions was $FeO_{1.11185}$. As in general more oxygen dissolves into the oxide system at lower temperatures and higher oxygen pressures, the deviation from stoichiometric FeO is greater under those conditions. A comparison of the change in conductivity of the sample indicates that full phase transition does not take place with conductivity transition.

• Magazine of the Korean Society of Agricultural Engineers
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• v.29 no.4
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• pp.59-72
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• 1987

Although long-term runoff analysis is important as much as flood analysis in the design of water works, the technological level of the former is relatively lower than that of the latter. In this respect, the precise estimation model for the volume of successive runoff should he developed as soon as possible. Up to now, in Korea, Gajiyama's formula has been widely used in long-term runoff analysis, which has many problems in applying in real situation. On the other hand, in flood analysis, unit hydrograph method has been exclusively used. Therefore, this study aims at trying to apply unit hydrograph method in long-term runoff analysis for the betterment of its estimation. Four test catchment areas were selected ; Maesan area in Namlum river as a representative area of Han river system, Cheongju area in Musim river as one of Geum river system, Hwasun area in Hwasun river as one of Yongsan river system, and Supyung area in Geum river as one of Nakdong river system. In the analysis of unit hydrograph, seperation of effective rainfall was carried out firstly. Considering that effective rainfall and moisture condition of catchrnent area are inside and outside of a phenomenon respectively and the latter is not considered in the analysis, Initial base flow(qb)was selected as an index of moisture condition. At the same time, basic equation(Eq.7) was established, in which qb can take a role as a parameter in relating between cumulative rainfall(P) and cumulative loss of rainfall(Ld). Based on the above equation, computer program for estimation model of qbwas seperately developed according to the range of qb, Developed model was applied to measured hydrographs and hyetographs for total 10 years in 4 test areas and effective rainfall was estimated. Estimation precision of model was checked as shown in Tab- 6 and Fig.8. In the next stage, based on the estimated effective rainfall(R) and runoff(Qd), a runoff distribution ratio was calculated for each teat area using by computerised least square method and used in making unit hydrographs in each test area. Significance of induced hydrographs was tested by checking the relative errors between estimated and measured runoff volume(Tab-9, 10). According to the results, runoff estimation error by unit hydrograph itself was merely 2 or 3 %, but other 2 or 3 % of error proved to be transferred error in the seperation of effective rainfall. In this study, special attentioning point is that, in spite of different river systems and forest conditions of test areas, standardized unit hydrographs for them have very similar curve shape, which can be explained by having similar catchinent characteristics such as stream length, catchinent area, slope, and vegetation intensity. That fact should be treated as important factor ingeneralization of unit hydrograph method.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.34 no.6
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• pp.1807-1814
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• 2014

Natural disaster has been hard to prevent the occurrence of itself, thus in order to reduce the economic damages and loss casualties, it is important to be prepared in cases that the disasters should occur in advance. Interest of the related project to prevent various natural disasters has been grown along with an investment in Korea. Along with this movement, when investments related to natural disaster prevention projects were built on, the post evaluation that can verify the ripple effects of those investments on the community should be emerging as an essential task. For evaluating the effects of public investment projects such as natural disaster prevention projects in this study, the related researches would continue through qualitative analyses, for example, cost-benefit analysis. Even the qualitative analysis alone cannot fully explain the effects of those projects, the diverse methods of analyzing and evaluating those effects might not have been presented in those fields. For the post evaluation of natural disaster prevention projects through the qualitative analysis, this study derived subjects that had effects on the post evaluation of natural disaster prevention projects. Also, employing the structural equation modeling (SEM), the causation between post evaluation subjects and the effects of projects were quantitatively analyzed, and the weighting factors of evaluation items were calculated respectively. Based on these results, post evaluation index formula was proposed for the natural disaster prevention projects in Korea.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.207-220
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• 2015

The purpose of this study was to evaluate the quality properties of muffins added with different concentrations(0, 3, 6, 9, and 12%) of wheat sprout powder. The height of muffins were decreased by the addition of wheat sprout powder. The weight and the baking loss rate of muffins were not significantly different among all sample groups. The volume and specific loaf volume of muffins were decreased by the addition of wheat sprout powder. The moisture content of the samples with wheat sprout powder was higher, but the pH of muffins was lower than those of the control group. DPPH radical scavenging activity of the control group was 18.17%, whereas the samples with wheat sprout powder ranged from 21.13~34.67%. In color of crumb, the L and a value were decreased, but the b value was increased significantly by the addition of wheat sprout powder. The hardness and brittleness of textural properties of muffins were not significantly different between control and groups with 3%, 6%, and 9% of wheat sprout powder. Sensory evaluation scores in terms of after swallowing, appearance, flavor, taste, texture and overall preference of groups with 3% and 6% of wheat sprout powder did not show any significant difference or were higher when compared to the control group. Result indicated that the optimal concentration of wheat sprout powder into the muffin formula was 6%(w/w).

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.4
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• pp.581-585
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• 2011

This study investigated the quality of muffin prepared with various concentrations of freeze dried-perilla leaves (Perilla frutescens var. japonica HARA) powder. Muffin was prepared by addition of 0, 3, 6 and 9% powder to the flour of basic formulation. The weight of muffin decreased with increase in freeze dried-perilla leaves powder concentration, but no constant tendency in the bottom and upper dimensions by its addition was found. The height and baking loss rate of the muffin increased with increase in the powder concentration but with no significant differences. Lightness and yellowness of muffin decreased as the concentration of the powder increased, whereas no significant differences in the redness was found with increased powder concentration. The hardness of muffin increased, and springiness decreased with increase in the powder concentration, although not significant. The cohesiveness, gumminess and chewiness showed no consistent tendency by addition of the powder. The antioxidative activity measured by 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of muffin increased as the concentration of the powder increased. The muffin contained 0~6% freeze dried-perilla leaves powder had acceptable sensory properties, such as color, taste, and overall acceptability. Results indicated that optimal concentration of freeze dried-perilla leaves powder into the muffin formula was 3~6% (w/w).