• Journal of the Mineralogical Society of Korea
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• v.22 no.3
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• pp.207-216
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• 2009

Three distinct types of fluid inclusions in amethyst and quartz crystals are associated with metamorphic events in the Korea Amethyst deposit from Uljin-Gun, Gyeongbuk Province. The amethyst displays bimodal grain size distribution in fine-grained, strain-free equigranular quartz with coarse-grained quartz grains with kink bands and undulose extinction. Type I inclusions are liquid-rich and salinity is 0~7 wt% NaCl and the homogenization temperatures ($T_h$) $91{\sim}231^{\circ}C$ with eutectic temperatures ($T_e$) $-52{\sim}-20^{\circ}C$. Type II inclusions are vapor-rich (80~90 vol%). The salinity and $T_h$ ranges 3~6 wt% NaCl and $230{\sim}278^{\circ}C$, respectively with $T_e$ $-56{\sim}-23^{\circ}C$. Type III inclusions contain a daughter mineral other than NaCl. The salinity ranges 32~36 wt% NaCl and $T_h$ $210{\sim}271^{\circ}C$. The textural and fluid inclusion evidences suggest that the host Buncheon granite gneiss and Amethyst pegmatite experienced dynamic recrystallization and the studied fluid inclusions are metamorphic in origin. The metamorphic event possibly occurred at higher temperature than $271{\sim}278^{\circ}C$. The amethysts from Uljin Korea Amethyst can be distinguished from the synthetic amethyst on basis of the distinctive two and three-phases fluid inclusions. Furthermore, it is noticeable that Korea amethyst do not contain NaCl-bearing and $CO_2$-rich fluid inclusions unlike those compared to those from Eonyang and Samcheonpo deposits related to unmetamorphosed granitic rocks.

• Atmosphere
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• v.32 no.1
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• pp.61-70
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• 2022

This study evaluates the economic values for the several first precipitation events during Changma period. The selected three years are 2015, 2019, and 2020, where average precipitation amounts across the 58 Korean stations are 12.8, 20.1 and 13.3 mm, respectively. The four categories are used to assess the values including air quality improvement, water resource acquisition/accumulation, drought mitigation, and forest fire prevention/recovery. Economic values for these three years are estimated 50~150 billion won. Among the four factors considered, the effect of air quality improvement is most highly valued, amounting to 70 to 90% of the total economic values. Wet decomposition of air pollution (PM₁₀, NO₂, CO, and SO₂) is the primary reason. The next valuable element is water resource acquisition, which is estimated 9~15 billion won. Effects of drought mitigation and fire prevention are deemed relatively small. This study is the first to estimate the value of the precipitation events during Changma onset. An analysis for more Changma years will be performed to achieve a more reliable estimate.

• Food Science and Preservation
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• v.11 no.3
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• pp.364-372
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• 2004

To investigate antioxidative effects of n-hexane fraction of Angelica acutiloba on the ethanol-induced hepatotoxicity of rats, Sprague-Dawley rats weighing 100 $\pm$ 20 g were divided into 5 groups; normal group(NOR), ethanol(10 mL/kg, 35$\%$) treated group(CON), n-hexane fraction of Angelica acutiloba 70 mg/kg treated group(Al), n-hexane fraction of Angelica acutiloba 70 mg/kg and ethanol treated group(A2) and n-hexane fraction of Angelica acutiloba 140 mg/kg and ethanol treated group(A3), respectively. The antioxidative activities of ethanol extract of Angelica acutiloba in vitro were decreased in order of n-hexane > ethylacetate > chlorofonn > n-butanol (>) water fraction. The growth rate and feed efficiency rate decreased by ethanol were gradually increased to the adjacent level of the normal group by administering n-hexane fraction of Angelica acutiloba. It was also observed that the activities of SOD of liver, ALT and AST of serum increased by ethanol were markedly decreased in n-hexane fraction of Angelica acutiloba administered group, and not in activites of XO, catalase, as compared with the control group. The depleted content of GSH by ethanol was increased adjacent to normal level by administering n-hexane fraction of Angelica acutiloba. as a dose-dependent manner. These results suggested that n-hexane fraction of Angelica acutiloba has a possible protective effect on the ethanol-induced hepatotoxicity of rats.

• Food Science of Animal Resources
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• v.29 no.5
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• pp.627-632
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• 2009

The objective of this study was to investigate the supplementation effect of selenium on beef color stability. A total of 15 Hanwoo steers were divided into 3 groups and 2 groups were administered with 0.9 ppm of one of two organic-selenium products, Organic-Se and Se-SMC (Se-spent mushroom compost) for 4 mon. The third group was the control group, which was not with fed selenium during the same period. The result of this study showed that there was no significant difference in meat color between the control and treatments when Hunter $L^*$, $a^*$, $b^*$, chroma, hue and total color difference (${\Delta}E$) were measured after 30 min of blooming. When the oxymyoglobin (OxyMb) contents were measured after beef samples were ground and stored for 48 h at $20^{\circ}C$ in an incubator, they were 26.04%, 28.52% and 33.78% for the control, Organic-Se and Se-SMC after 14 d of storage and 12.65, 18.98 and 18.72 after 21 d of storage at $4^{\circ}C$, respectively (p<0.05). The control had a significantly higher metmyoglobin (MetMb) content than Organic-Se and Se-SMC (p<0.05). This result indicated that selenium supplementation was effective in preventing the oxidation of myoglobin(Mb) and production of MetMb and thus was able to maintain the purplish fresh red color of the meat.

• Journal of Nutrition and Health
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• v.36 no.4
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• pp.352-358
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• 2003

This study was performed to investigate the effects of liquid culture of Agaricus blazei on the lipid metabolism and enzyme activities in growing male rats. Sprague-Dawley rats were given four different types of diets for a succeeding period of 5 weeks, respectively: a normal diet group (7% corn oil), a high fat diet group (7% com oil + 15% lard), a 20 or 30% Agaricus diet groups (high fat diet + 20 or 30% Agaricus in water) according to the levels of Agaricus supplementation. The body weight gains, food intake, food efficiency ratios, and hepatic, kidney, spleen and pancreas weights of the rats fed 20 or 30% Agaricus diets were similar to those of the rats fed high fat diet. The epididymal fat pad weight of the rats fed high fat diet and 20 or 30% Agaricus diets were significantly higher than that of the rats fed normal diet. The concentrations of serum triglyceride, total cholesterol, LDL-cholesterol and HDL-cholesterol, and the activity of glutamic pyruvic transaminase in the rats fed 30% Agaricus diet were significantly lower than those in the rats 114 high fat diet. But the concentrations of hepatic total cholesterol and triglyceride of rats fed the 20 or 30% Agaricus diets were similar to those of rats fed the high fat diet. The HDL-oholesterol/total-cholesterol ratio of the rat fed 30% Agaricus diet was significantly higher than that of the rats fed high fat diet, The activity of glutamic oxaloacetic transaminase in the rats fed 20 or 30% Agaricus diets were similar to those in the rats fed high fat diet. There were no differences in the concentrations of total protein, hemoglobin and glucose, and the activities of alkaline phosphatase, and the atherogenic index in the serum among the experimental groups. These results showed that the 30% Agaricus diet feeding decreased the total cholesterol, the triglyceride and the LDL-cholesterol, and increased the HDL-oholesterol/total cholesterol ratio in serum of rats.

• The Journal of the Petrological Society of Korea
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• v.11 no.3_4
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• pp.103-120
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• 2002

In the Baekdong-Hongseong area, the southwestern part of the Gyeonggi Massif in Korea, ultramafic rocks occur as lenses within Precambrian granitic gneiss. At Baekdong area, ultramafic lens contains metabasite boudin which had undergone at least three stages of metamorphisms. The mineral assemblage on the first stage, Garnet+Sodic Augite+Hornblende+Plagioclase+Titanite, is recognized from the inclusions in garnet. The second stage is represented by the assemblage in matrix, Garnet+ Augite+Hornblende+Plagioclase, while the third stage is identified by the Hornblende+Plagjoclase $\pm$ Garnet assemblage in the symplectite formed around garnet. The P-T conditions of the first and the third stages are $690-780^{\circ}C$, 11.8-15.9 kb and $490-610^{\circ}C$, 4.0-6.3 kb, respectively. These data indicate that metabasite in Baekdong area had experienced a retrouade P-T path from the eclogite(EG) - high-pressure granulite (HG)-amphibolite (AM) transitional facies to the AM through HG-AM transitional facies. The core and rim of garnet in country granitic gneiss give $605-815^{\circ}C$, 10.7-16.0 kb and $575-680^{\circ}C$, 5.4-7.0 kb, respectively, indicating that the retrograde P-T path of granitic gneiss is similar to that of metabasite. Trace element data reveals that the tectonic setting of metabasite is island uc. The general geology, the metamorphic evolution, the mineral chemistry and the tectonic setting of Baekdong area indicate that the Baekdong-Hongseong area in Korea is a possible extension of the Sulu collision Belt in China. On the other hand, the Sm-Nd whole rock-garnet isochron ages of metabasites are 268.7-297.9 Ma which are older than the ages of UHP metamorphism (208-245 Ma) in the Dabie-Sulu Collision Belt. The older metamorphic ages suggest that collision between Sino-Korea and Yangtz plates may have occurred earlier in Korean Peninsula than China.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.2
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• pp.181-188
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• 1989

The present study has been carried out to investigate the effect of Bactokil(made from didecyldimethyl ammonium chloride isopropanol and water) and Taipet-F (made from natural vitamin E, L-ascorbic acid, glyceride and gallic acid) on retarding lipid oxidation in boiled-dried anchovy. To process boiled-dried anchovy, boiled anchovy dried in cabinet drier $(dry-bulb\;temperature\;40^{\circ}C)$ for 1 hour were fronted with the Bactokil, the Taipet-F and mixture of Bactokil and Taipet-F, respectively. Anchovy fronted with chemicals were redried for 8 hours, packed in polyethylene film bag, and then stored at room temperature $(24{\pm}3^{\circ}C)$. These products were compared with control(untreated with chemicals) during storage. The changes in volatile basic nitrogen of each product was negligible during storage. The thiobarbituric acid and peroxide values of each product increased up to 10 days of storage, and then decreased. In color value of each product, L value increased, while n, b and ${\bigtriangleup}E$ values decreased during storage. The changes in brown pigment formation of each product increased up to final stage of storage. From the results of chemical analysis and sensory evaluation, the product treated with Taipet-F(0.5%, v/v) was the most effective on retarding lipid oxidation of the boiled -dried anchovy, followed by the product treated withthe mixture of Bactokil (0.04%, v/v) and Taipet-F (0.5%, v/v), the product treated with Bactokil(0.04%, v/v) and control, in the order named.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.53-61
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• 2014

In this study, we investigated the production process and the chemical composition of saccharogenic mixed grain beverages (SMGBs). Various SMGBs were prepared through saccharification with Aspergillus (A.) oryzae CF1003 (A), A. acidus KACC46420 (B), Rhizopus (R.) delemar KACC46149 (C), R. oryzae KACC45714 (D), R. oryzae KACC46148 (E), A~E mixed strains (F), A. oryzae CF1001 (G), A. acidus CF1005 (H) and A+H mixed strains (I)-starter at $53^{\circ}C$ for 24 hours. The saccharogenic power of the strains was higher in samples F and G. The soluble solid ($^{\circ}Brix$) of SMGBs were the highest in Sample C. The moisture, crude protein, crude lipid, and crude ash content of various SMGBs showed a range of 77.9~80.7%, 3.7~7.5%, 0.37~0.97% and 1.81~7.47%, respectively. The viscosity of various SMGBs were in the range of 60~528. Further, free amino acid contents of SMGBs were in the range of 347~1,352 ${\mu}g/$ 100 g, respectively. From these results, we could secure the possibility and basic information for the development of SMGBs products. For future studies, we need to improve the taste and functionality of the products.

• Food Science of Animal Resources
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• v.31 no.6
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• pp.914-920
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• 2011

The aim of this study was to analyze the effects of salt and drying period on the physicochemical and sensory parameters of dry-cured ham ripened in a controlled condition. In this study, three treatments were performed: High salt group (HS), salted with 7 g $kg^{-1}salt$ (w/w); Middle salt group (MS), 5 g $kg^{-1}salt$ and; Low salt group (LS), 3 g $kg^{-1}salt$. Three conditions of drying period were applied including 180, 270 and 360 d at $19^{\circ}C$ and 65% relative humidity, and the physicochemical character and sensory properties of M. biceps femoris were investigated. pH and water activity were decreased with increasing drying period, and the pH of LS was higher than that of other treatments (p<0.05). When increasing the drying period, the hardness of HS was steadily raised for 360 d, whereas LS and MS hardened between 180 and 270 d (p<0.05), and there was no significant difference after 270 d. Cohesiveness, glumness and chewiness had a positive relationship with the drying period. Also, springiness, glumness and chewiness showed a positive relationship with salt level. Chroma and hue value were improved by increasing the salt level. As the drying period increased, the rate of hardness and flavor intensity was increased. In general, this research can be used as essential information for the mass production of dry cured ham.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.9
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• pp.1358-1365
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• 2016

The purpose of this study was to verify the drying characteristics of seasoned red pepper sauce and establish optimal drying conditions for far infrared drying of seasoned red pepper sauce. Seasoned red pepper sauce, which was dried by heated air, was used. One kg of seasoned red pepper was spread at thicknesses of 10 and 20 mm and dried by a far infrared dryer until a final moisture content of $15{\pm}0.5%$. The far infrared dryer conditions were air velocity of 0.6, 0.8 m/s and drying temperatures of 60, 70, and $80^{\circ}C$. The drying models were estimated using a determination coefficient and root mean square error. Drying characteristics were analyzed based on factors such as drying rate, color changes, content of capsaicinoids, and energy consumption. The results can be summarized as follows. The drying rate (that is, drying time) tended to be reduced as temperature and air velocity for drying increased. The Page and Henderson models were suitable for drying of seasoned red pepper sauce by a far infrared dryer. Redness decreased after far infrared drying under all experimental conditions. The color difference was 18.18 under the following conditions: thickness 20 mm, temperature $70^{\circ}C$, and air velocity 0.8 m/s. This value was slightly higher than those under other far infrared drying conditions. The capsaicinoid properties of seasoned red pepper sauce decreased under all far infrared drying conditions. The highest capsaicin (19.91 mg/100 g) and dihydrocapsaicin (12.87 mg/100 g) contents were observed at a thickness of 10 mm, temperature of $80^{\circ}C$, and air velocity of 0.8 m/s. Energy consumption decreased with higher temperature, slower air velocity, and thinner seasoned red pepper sauce.