• Resources Recycling
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• v.17 no.4
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• pp.21-29
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• 2008

Waste shell powder was added to the high density polyethylene(HDPE), and resultant mechanical properties and flame retardancy were analyzed in terms of shell content. Compatibilizer(PE-g-MA) was used to enhance the mechanical properties of the prepared HDPE/shell composites, and several flame retardant agents($Al_2O_3$, $Sb_2O_3$) were utilized to improve flame retardancy. Addition of the compatibilizer resulted in an improved mechanical properties due to the increased interfacial bonding between HDPE matrix and shell powder. In the case of impact strength, it even reached to the impact strength of pure HDPE. Also the addition of the flame retardant agents did not exhibit mechanical property decrease. UL-94 flammability test on the prepared HDPE/shell composites indicated that at 40wt% of shell only inclusion, time to ignite the flame and the total time of flame duration increased. When flame retardant agents mixed with shell powder were added to the HDPE matrix, improved flame retardancy was observed. Generally, flame retardancy effect of $Al_2O_3$ was better than $Sb_2O_3$. UL-94 V-0 classification was observed for the specimens with $Al_2O_3$ and compatibilizer at more than 40wt% shell, and also for specimens with $Sb_2O_3$ and compatibilizer at all shell content.

• Proceedings of the Korean Society of Organic Agriculture Conference
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• 2009.12a
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• pp.77-101
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• 2009

Organic farming in Korea has mainly focused on producing vegetables in plastic film house and cereals in paddy field. For high productivity of vegetables and cereals, most Korean farmers have not applied crop rotation in the cropping system. Thus, this study was carried out to evaluate the effects of crop rotation on the yield of red pepper and green onion, the changes in soil fertility and the potential as green manure of rye and hairy vetch. Rye and hairy vetch were cultivated for winter season every year, and directly incorporated into the soil. The yield of red pepper fruits in organic farming using crop rotation (OFCR) decreased 23 to 36% compared with conventional farming system (CFS). Whereas, green onion showed the increased yield of about 13%. In OFCR, total carbon content of soil was higher, however available phosphate content lower than conventional farming. As a result of measuring the bulk density of soil, OFCR and CFS were 1.26 to $1.35Mg/m^3$ and 1.37 to $1.42Mg/m^3$, respectively. Carbon and nitrogen contents of microbial biomass in OFCR were obviously higher compared with the CFS. In the plot cultivated rye for winter season, the weed germination was strongly reduced (about 52 %). Balance of macro nutrient elements, nitrogen and phosphate, in the application of rye and hairy vetch had a minus value. For potassium, the output value was higher than the input one, therefore organic farming under red pepper-rye or hairy vetch systems requires applying additional potassium input. Also, we selected two hairy vetch varieties of cv. Hungvillosa and Ostsaat which can be adapt at Korea climate. In order to estimate a yield of green manures, the weight of shoot and root was measured. The ratio of shoot and root between rye and hairy vetch showed 0.88 and 1.91, respectively. The potential levels of nitrogen, phosphate and potassium which could be supplied from rye were 7.7, 7.8 and 21.9 kg/10a and from hairy vetch were 17.0, 8.6 and 22.9 kg/10a, respectively. So we recommend that cultivating hairy vetch, as a nutrient supplier, and rye, as an amendment to enhance the soil physical property, for winter season be practical method in Korea organic farming system.

• Korean Journal of Environmental Agriculture
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• v.36 no.2
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• pp.67-72
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• 2017

BACKGROUND:Cultivation of alternative crops in paddy fields is necessary because of the decrease in rice consumption and the increase in excess stock of rice. The study was conducted to investigate the effects of alternative crops cultivation in paddy fields on soil physico-chemical characteristics and crop yield. METHODS AND RESULTS: Soybean (Glycine max), red-clover (Trifolium pratense), and water convolvulus (Ipomoea aquatica) were selected for alternative crops in the first and/or second year and rice was planted in the third year. When alternative crops were cultivated in the previous year, soil bulk density, soil hardness, and water content were lower than those for rice cultivation. Water-depth decreasing rate and aggregate content were greater for the upland-upland-paddy cropping system than upland-paddy-paddy cropping system. Cultivation of red-clover and water convolvulus for two years resulted in the high soil organic matter content. In the third year, available phosphate, exchangeable potassium, and soil cation exchange capacity were relatively high when soybean was cultivated in the previous year. In the first year, water convolvulus cultivation showed greater productivity than red-clover cultivation while the opposite pattern was found in the second year. Rice yield in the third year was greater for soybean or red-clover as a previous crop than for water convolvulus as a previous crop. CONCLUSION: The results suggest that cultivation of alternative crops in paddy fields can improve soil physical properties including bulk density, hardness, water content, and aggregate content as well as rice productivity.

• Journal of Animal Science and Technology
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• v.55 no.3
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• pp.211-217
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• 2013

The objective of this study was to investigate the physical and chemical composition, fatty acid profile and sensory property of horse meat according to meat quality grade (1 and 2) and cuts (loin, chuck roll and top round). The lipid content of loin was significantly higher (p<0.05) in grade 1 (4.65%) compared with grade 2 (2.31%), whereas moisture content was lower (p<0.05) in grade 1 than in grade 2. The pH value was significantly lower (p<0.05) in loin than in other cuts regardless of meat quality grade. Shear force value of loin was significantly different (p<0.05) between grades 1 (5.87 $kg/cm^2$) and 2 (10.86 $kg/cm^2$). Water-holding capacity values of loin, chuck roll and top round were not different (p>0.05) between grades 1 and 2. Meat color values ($L^*$, $a^*$ and $b^*$) of loin, chuck roll and top round were not different (p>0.05) between grades 1 and 2. Palmitoleic acid of loin in grade 1 (11.39%) was higher (p<0.05) than that in grade 2 (5.36%). Stearic acid of loin in grade 1(3.58%) was lower (p<0.05) than that in grade 2 (7.02%). Overall palatability of loin, chuck roll and top round did not differ (p>0.05) between grades 1 and 2. Therefore, meat quality grade had mainly affected lipid and moisture contents, shear force, palmitoleic acid and stearic acid of horse loin; and horse loin of grade 2 had lower pH and higher $L^*$, $a^*$ and $b^*$ than the other cuts.

• Food Science and Preservation
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• v.11 no.2
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• pp.195-200
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• 2004

Microbial lethal value and nutrient retention of sous vide processed spinach were evaluated with mathematical model prediction and experimental trial for different package sizes and pasteurization temperatures. The package size covers 500 g, 1 kg and 2 kg, while the pasteurization temperature includes 80, 90 and 97$^{\circ}C$. The basic process scheme consists of filling blanched spinach into barrier plastic film pouch, sealing under vacuum, pasteurization in hot water with over pressure and final cooling to 3$^{\circ}C$. Pasteurization condition was designed based on attainment of 6 decimal inactivation of Listeria monocytogenes at geometric center of the pouch package by heating cycle, which was determined by general method. Heat penetration property of the package and thermal destruction kinetics were combined to estimate the retention of ascorbic acid and chlorophyll. Smaller packages with shorter pasteurization time gave better nutrient retention, physical and chemical qualities. Larger package size was estimated and confirmed experimentally to give higher pasteurization value at center, lower ascorbic acid and chlorophyll contents caused by longer heat process time. Lower pasteurization temperature with longer process time was predicted to give lower pasteurization value at center and lower ascorbic acid, while chlorophyll content was affected little by the temperature. Experimental trial showed better retention of ascorbic acid and chlorophyll for smaller package and higher pasteurization temperature with shorter heating time. The beneficial effect of smaller package and higher pasteurization temperature was also observed in texture, color retention and drip production.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.737-744
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• 2001

This study was carried to investigate the changes in physical and chemical properties during preparation of Yukwa. Protein content of glutinous rice was decreased during soaking time and acid and pH values were increased while contents of lipid and ash were not changed. Particle size distribution showed thate average particle size of 7 days soaking treatment smaller than those of 3 days and starch damage of glutinous rice flour was increased during soaking time. The major flavor components after soaking were found ethyl ester acetic acid, ethanol, 2-butan -ol, 2-methyl 1-propanol, 1-butanol, 3-methyl 1-butanol and 1-pentanol, propanoic acid. Content of acetic acid and butanoic acid were rapidly increased during soaking time. Results for ratio of storage modulus(G') and loss modulus(G') in glutinous rice flour dough indicated $tan{\delta}$ was increased for a while and decreased as frequency increased. G' value was very similar with G' value after steaming which means rubber-like property while G' and G' value were changed after during storage time. Treatment at $-20^{\circ}C$ had the highest hardness for cutting degree of dough. There was no difference in color value between different water contents. Hardness of Bandegi (sheet) was decreased as water content increased and the highest popping value was obtained at 18% of water contents. Adding 3% soaked bean had higher redness value of Yukwa and lower value in yellowness.

• Geophysics and Geophysical Exploration
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• v.9 no.4
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• pp.279-290
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• 2006

The borehole radar methods used to tunnel detection are mainly classified into borehole radar reflection, directional antenna, crosshole scanning, and radar tomography methods. In this study, we have investigated the feasibility and limitation of each method to tunnel detection through case studies. In the borehole radar reflection data, there were much more clear diffraction signals of the upper wings than lower wings of the hyperbolas reflected from the tunnel, and their upper and lower wings were spreaded out to more than 10m higher and lower traces from the peaks of the hyperbolas. As the ratio of borehole diameter to antenna length increases, the ringing gets stronger on the data due to the increase in the impedance mismatching between antennas and water in the boreholes. It is also found that the reflection signals from the tunnel could be enhanced using the optimal offset distance between transmitter and receiver antennas. Nevertheless, the borehole radar reflection data could not provide directional information of the reflectors in the subsurface. Direction finding antenna system had a advantage to take a three dimensional location of a tunnel with only one borehole survey even though the cost is still very high and it required very high expertise. The data from crosshole scanning could be a good indicator for tunnel detection and it could give more reliable result when the borehole radar reflection survey is carried out together. The images of the subsurface also can be reconstructed using travel time tomography which could provide the physical property of the medium and would be effective for imaging the underground structure such as tunnels. Based on the results described above, we suggest a cost-effective field procedure for detection of a tunnel using borehole radar techniques; borehole radar reflection survey using dipole antenna can firstly be applied to pick up anomalous regions within the borehole, and crosshole scanning or reflection survey using directional antenna can then be applied only to the anomalous regions to detect the tunnel.

• Clean Technology
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• v.21 no.1
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• pp.76-82
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• 2015

Volatile organic compounds (VOC) free adhesives have been interested by many scientists and engineers due to environmental regulations and the safety of industrial workers. In this work, a series of composites composed with bisphenol A epoxy resin used as solvent, dicyandiamide, and promoter were prepared to investigate the most appropriate molar ratio for steel-steel adhesion. The cured test specimen of each composite were measured with universal testing machine (UTM) to figure out mechanical properties such as tensile strength, Young’s modulus, and elongation. Furthermore, the lap shear strength of the specimen was tested with UTM while impact resistance was measured with Izod impact tester. The composite whose molar ratio of epoxy resin to curing agent is 1 : 0.9 (sample 3), showed better tensile strength, coefficient of elastic modulus, elongation, and impact strength than other composites did. The highest tanδ from dynamic mechanical analysis (DMA) was observed from sample 2 (epoxy resin: dicy = 1 : 0.7) while sample 3 showed slightly lower tanδ than that of 2. The morphology of the fracture surface of the cured composites from SEM showed that the number of subtle lines on the surface caused by impact increase as the contents of amine curing agent accrete. Furthermore, the viscosity change of sample 5 (epoxy resin: dicy = 1 : 1.3) was observed to confirm its storage stability.

• Journal of dental hygiene science
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• v.16 no.1
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• pp.53-61
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• 2016

Eating supports to gain energy and nutrition and improves quality of life. Ageing affects the food intake ability due to loss of natural teeth and the progressive muscle degeneration. Our objective was to investigate how the food intake ability (FIA) and the remaining teeth could influence on oral health related quality of life in the elderly. This study was performed with 503 elderly subjects living in Daejeon, Korea. The questionnaire with the FIA with 30 Korean food and Oral Health Impact Profile 14 (OHIP-14) and oral examination were surveyed. The five groups according to cluster analysis of FIA had the different numbers of remaining teeth and functional posterior teeth with opposing teeth or prosthesis significantly: group 1, $21.78{\pm}8.27$ and $2.80{\pm}2.63$; group 2, $16.75{\pm}7.87$ and $2.16{\pm}2.44$; group 3, $14.68{\pm}9.77$ and $1.73{\pm}2.30$; group 4, $9.93{\pm}8.13$ and $0.78{\pm}1.68$; group 5, $10.18{\pm}8.37$ and $0.51{\pm}1.22$. The more foods the subjects could masticate, the better oral health related quality of life they had. The medium FIA, soft FIA and the number of remaining teeth could explain 46% of OHIP-14, but hard FIA could not in the multiple regression model. We suggested to develop the oral health program for the elderly to be able to eat the food with medium physical property at least be helpful to improve oral health related quality of life.

• Korean Journal of Agricultural Science
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• v.24 no.2
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• pp.242-256
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• 1997

The physico-chemical properties and possible biological functionalities of commercially available persimmon vinegars were studied by measuring the specific gravity, turbidity, color, pH, total acidity, reducing sugars, alcohols, total nitrogen content, composition of organic acids and amino acids, soluble pectin, soluble tannin, ascorbic acid, acetoinic compounds, electron donating ability and nitrite scavenging ability. Persimmon vinegars had low specific gravity(1.005-1.0200) and lightness(40.03-54.95), but high turbidity (0.12-1.311, absorptivity at 660 nm), redness(1.65--0.64) and yellowness(4.54-8.14) compared to the other fruit vinegars reported. These physical property values of the individiual product differed greatly. The tested persimmon vinegars contained relatively large amount of reducing sugars(0.45-0.84%, w/v), alcohol(0.16-3.18%, w/v) and total nitrogen(30-60mg%, w/v). The pH values (average 3.70) of products were relatively high and the total acidities(average 3.04%, w/v) of the tested persimmon vinegars were lower than that($TA{\geq}4.0%$) specified by the Korean standard for fruit vinegar. The major organic acids identified in the tested products were acetic acid(17.6-72.9%) and lactic acid(25.1-74.1%). The acetic acid contents in the 5 products out of the 7 tested persimmon vinegars were lower than lactic acid content. The level of free amino acids of the persimmon vinegars were relatively high in arginine, methionine and threonine. Persimmon vinegars contained relatively large amount of soluble pectin(91.8-232.8mg%, w/v), soluble tannin(49.0-161.7mg%, w/v) and ascorbic acid(12.8-29.6mg%, w/v). The persimmon vinegars were high in 2,3-butanediol (average 166.90ppm) and acetoin(average 111.43ppm). The persimmon vinegars showed strong electron donating ability and nitrite scavenging ability.