• Journal of Environmental Science International
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• v.19 no.7
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• pp.843-848
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• 2010

This study focused on the characteristics of change soil water with respect to soil thickness and soil mixture ratio, in order to effectively carry out an afforestation system for a roof with a low level of management and a light weight. Soil hardness tended to increase as sand particle was increase regardless soil thickness and soil porosity had more higher artificial soil than natural soil mixture. In case of soil pH, natural soil mixture had between 6.7 and 7.4, and artificial soil mixture had 6.0~6.8. Organic matter, electrical conductance and exchangeable content were highest in $L_{10}$, which it had the highest leafmold ratio. Soil moisture tension(kPa) in 15cm soil thickness was observed natural soil mixture had a considerable change but artificial soil mixture had a gradual change when non-rainfall kept on. In the experimental $L_{10}$, $S_{10}$, $S_7L_3$ and $S_5L_5$ object, the amount of moisture tended to rapidly decrease. However, in the experimental $P_7P_1L_2$, $P_6P_2L_2$, $P_5P_3L_2$ and $P_4P_4L_2$ objects, which contained pearlite and peat moss, the amount of moisture tended to gradually decrease. As a result, the use of a artificial soil mixture soil seems to be required for the afforestation of a roof for a low level of management.

• Proceedings of the Korea Water Resources Association Conference
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• 2015.05a
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• pp.467-467
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• 2015

Sustainable water resource management requires the assessment of hydrological variability in response to climate fluctuations and anthropogenic activities. Determining quantitative estimates of water balance and total basin discharge are of utmost importance to understand the variations within a basin. Hard-to-reach areas with few infrastructures, coupled with lengthy administrative procedures makes in-situ data collection and water management processes very difficult and unreliable. In this study, the hydrological behavior of Lake Chad whose extent, extreme climatic and environmental conditions make it difficult to collect field observations was examined. During a 10 year period [January 2003 to December 2013], dataset from space-borne and global hydrological models observations were analyzed. Terrestial water storage (TWS) data retrieved from Gravity Recovery and Climate Experiment (GRACE), lake level variations from Satellite altimetry, water fluxes and soil moisture from Global Land Data Assimilation System (GLDAS) were used for this study. Furthermore, we combined altimetry lake volume with TWS over the lake drainage basin to estimate groundwater and soil moisture variations. This will be validated with groundwater estimates from WaterGAP Global Hydrology Model (WGHM) outputs. TWS showed similar variation patterns Lake water level as expected. The TWS in the basin area is governed by the lake's surface water. As expected, rainfall from GLDAS precedes GRACE TWS with a phase lag of about 1 month. Estimates of groundwater and soil moisture content volume changes derived by combining altimetric Lake Volume with TWS over the drainage basin are ongoing. Results obtained shall be compared with WaterGap Hydrology Model (WGHM) groundwater estimate outputs.

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.517-525
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• 2014

The purpose of this study was to identify appropriate sweeteners that could improve the dryness, while reducing calorie by adding various sweeteners to Sulgitteok using dry non-glutinous rice flour. Of six sweeteners (sucrose, trehalose, honey, acesulfame K, oligosaccharide, and erythritol) added, Sulgitteok with acesulfame K had the highest moisture content, whereas Sulgitteok with trehalose had the lowest moisture content. The moisture content of all samples were decreased when storage period was increased except the sample added with trehalose. Sulgitteok with erythritol had the highest L-value, whereas Sulgitteok with oligosaccharide had the lowest L-value. The L-value and b-value of Sulgitteok samples decreased when storage period was increased. Sulgitteok with trehalose had the highest hardness, whereas Sulgitteok with oligosaccharide had the lowest hardness. The hardness increased in all samples when storage period was increased. Sulgitteok sweetened with acesulfame K and honey had the highest acceptance.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.80-87
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• 2017

This study was conducted to investigate the effective ratio of Sulgidduk to steaming chesnut powder. I measured the sensory and mechanical characteristics, moisture content and color values of Sulgidduk added by different amount 4 of types of steaming chestnut powder; 0% (Control-0 group), 1% (CP-1 group), 2% (CP-2 group), 3% (CP-3 group), 4% (CP-4 group). Moisture content of Sulgidduk with steaming chestnut powder ranged from 38.53% to 46.05%. The L-value and b-value of the color decreased with an increase in steaming chestnut powder; however, a-value of the color decreased with an increase in steaming chestnut powder. As a result of analysis the texture of Sulgidduk steaming chestnut powder, it's hardness, springiness was increased. According to the sensory evaluation, CP3 had the highest values in texture and overall acceptability. Based on the result, it's considered that the most desirable ratio is steaming chestnut powder CP3. The results of the study supported the benefits of steaming chestnut powder supplementation in Sulgidduk in the aspects of taste and functionality. The degree of further increase in Sulgidduk with steaming chestnut powder without causing an adverse quality effect, remain for future study.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.905-910
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• 2011

Cookies were prepared using different fat: butter, margarine, and shortening. Density, specific gravity of the dough, moisture content, spreadability, color, texture, and sensory evaluation for each cookies were conducted. Density, specific gravity and moisture content of each cookies showed the highest value with butter dough, and the lowest value with shortening dough. Spreadability of the cookie with margarine was the highest, and the cookie with butter and shortening resulted lower than that. The chromaticity 'L' and 'b' with butter cookie appeared the highest value, and margarine cookie and shortening cookie were followed that result. But chromaticity 'a' of butter cookie showed the lowest result while margarine cookie, and shortening cookie showed the highest value. Overall sensory evaluation showed high preference for butter cookie, beside margarine cookie and shortening cookie showed lower preference. Butter cookie was preferred in hardness, brittleness, color and chewiness, over margarine or shortening cookie. Flavor and sweetness with margarine cookie was preferred rather than butter cookie and shortening cookie. Softness and fatty taste of shortening cookie showed the highest result, beside margarine cookie and butter cookie showed lower result.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.83-92
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• 2018

Sweet pumpkin yanggaeng were produced with stevia leaf powder as a partial sugar replacer(0 to 20% sucrose weight) and antioxidant. Characteristics of the yanggaeng were compared in moisture, total soluble solids, pH, color, texture, antioxidant properties, and preference scores. Moisture and total soluble solids were proportionally increased with increasing addition of stevia leaf powder(p<0.001). pH of control (without stevia) and SLP20(with 20% replacement of sucrose) were 7.05 and 6.82, respectively. L-value, a-value, and b-value were decreased with increasing amount of stevia leaf powder (p<0.001). Antioxidant activities (total polyphenols and DPPH radical scavenging activity) were gradually increased as more stevia leaf powder included in the yanggaeng(p<0.001). SLP20 being significantly different from others (p<0.001) had the highest values of hardness and chewiness, but there was no significant difference between cohesiveness and adhesiveness among samples. SLP4 had the highest preference in appearance and texture, otherwise SLP8 did the highest scores in flavor, sweetness and overall preference. SLP8, in which 8% sucrose was replaced with stevia leaf powder, was considered to be the most desirable for production of sweet pumpkin yanggaeng.

• Journal of Korea Spatial Information System Society
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• v.11 no.1
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• pp.97-104
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• 2009

GIS (Geographic Information System) is very useful in describing basin wide geographic characteristics and hydrologic analysis. This study estimated long term hydrologic variations in the Geum river basin using the SSARR rainfall runoff simulation model to provide reliable hydrologic information associated with rainfall runoff management module. Calibrated various hydrologic information such as soil moisture index, water use, direct and base flow are generated using GIS tools to display spatial hydrologic information in the unit of subbasin of target watershed. In addition, the graphic user interface toolkit designed for data compilation is expected to support efficient basin wide rainfall runoff analysis.

• Journal of the Korean Society of Food Culture
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• v.31 no.3
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• pp.235-242
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• 2016

The purpose of this study was to investigate the quality characteristics of makpyeon prepared with dry milled rice powder. The makpyeon samples prepared with dry milled rice powder and various amount makgeolli (0% (CON), 25% (M25), 50% (M50), 75% (M75), 100% (M100)), and analyzed for moisture content, pH, Hunter's color value, TPA and sensory evaluation. The moisture content did not showed significant difference among makpyeon samples. The L-value, a-value resulted in that CON showed the highest and decreased with the amount of makgeolli. The b-value of makpyeon samples showed that CON was the lowest and increased with the amount of makgeolli. TPA resulted in that M100 showed the highest hardness and the lowest adhesiveness, cohesiveness. Chewiness and gumminess of makpyeon samples were higher than those of CON. Based on quantitative descriptive analysis, the score of brightness, moistness, particle size and gloss of showed higher in CON that in makpyeon samples, firmness increased with the amount of makgeolli. Flavor attributes of liquor odor, sour odor, fermentation odor of makpyeon was stronger in makpyeon samples that in CON with the amount of makgeolli. Acceptance test resulted in makpyeon made with CON, 100% of makgeolli (M100) showed the significantly highest score in taste and overall acceptance.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.695-701
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• 2012

This study was conducted to improve the quality of Kongsulgidduk prepared with soyflour and sweeteners. The quality was affected by the type of sweeteners used (sugar, syrup, honey), as well as the amount used (5-20%). Rheological properties showed that when more sugar was added to Kongsulgidduk, the hardness, gumminess and brittleness were lower. In addition, more than 10% sugar led to a significant decrease in hardness, gumminess and brittleness. The addition of honey increased the hardness, but decreased cohesiveness and brittleness of Kongsulgidduk. When color was evaluated, the L-value and a-value decreased, but the b- value increased as sugar was added. The addition of honey resulted in a decreased L-value. Sensory evaluation revealed that the addition of sugar resulted in better overall quality. The color score was highest when 5% sugar was added, while the flavor, moisture and chewiness scores were best when 10% sugar was added. Sweetness and consistency were good when 20% sugar was added. Honey improved the color, flavor and chewiness of Kongsulgidduk; however, sugar produced the best moisture, consistency and overall scores.

• The Korean Journal of Food And Nutrition
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• v.21 no.1
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• pp.22-27
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• 2008

This study investigated the quality characteristics of the Seolgiddeok samples prepared with various amounts(0, 0.5, 1.0 and 2.0%) of Paecilomyces japonica powder by examining proximate compositions, color, texture and sensory quality. The composition of the Paecilomyces japonica powder was measured as follows: moisture(7.40%), crude protein(55.77%), crude lipid(7.1l%), and crude ash(5.39%). With increasing Paecilomyces japonica powder content, the moisture and crude protein content of the Seolgiddeok increased; however crude fat and ash contents decreased. In terms of color, the lightness of the Seolgiddeok decreased and yellowness and redness increased with increasing amounts of Paecilomyces japonica powder. Among textural characteristices hardness, cohesiveness, and gumminess were decreased, but springiness increased according to the addition level of Paecilomyces japonica powder. For the sensory evaluation, the overall quality of the SP-l.0% group was not significantly different than the control group(SP group). In conclusion, the optimal addition amount of Paecilomyces japonica powder for Seolgiddeok is proposed as 1% of total weight.