• Korean Journal of Soil Science and Fertilizer
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• v.30 no.1
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• pp.72-83
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• 1997

Forty six natural habitats of Korean lespedeza(Leapedeza stipulacea Maxim.) were investigated for the growth characteristics, mineral contents of plant and the physico-chemical properties of natural habitat's soil compared with the upland soil nearby the habitat. The results obtained were summarized as follows. Plant height and dry matter yield were higher in the samples taken in late than early August showing large variation within the sampling date and location. Korean lespedeza showed higher contents of Fe and Mn, but lower contents of K, Ca, Mg and Cu than Alfalfa. The contents of P and Zn were about the same. The natural habitat showed higher soil pH and Ca content but lower contents of $P_2O_5$, K, and organic matter than the vicinity of natural habitats and the average soil of Korea. The contents of Mg were about the same. The soil texture of natural habitats showed much higher portion of sand and extremely low portions of silt and clay than both area. Korean lespedeza is so well adapted to the soil with low fertilizer and organic matter that other crops and most weeds fail. It also appears to thrive on the sandy loams, loamy sands of the piedmont region such as waste land and on the similar soils with variously physico-chemical properties.

• Journal of Environmental Science International
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• v.9 no.5
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• pp.429-436
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• 2000

In order to study on the variational characteristics of water quality and chlorolphyll a concentration the water samples were collected daily or three times a week during the period from April 1990 to November 1991 at Kukdong port located in the northern Kamak bay of Southern Korea I made an analysis on biological factor as chlorophyll a concentration as well as physico-chemical factors such as water temperature salinity sigma-t dissolved oxygen, nutrients (ammonia, nitrite, nitrate, phosphate, and silicate) N/P ratio and chemical oxygen demand. In Northern Kamak bay seasonal variations in physical factors such as water temperature salinity and sigma-t were very marked. On the other hand chemical factors such as nutrients concentration and COD were not so. Chemical factors, in particular silicate were influenced by input of freshwater. And the roles of silicate on the seasonal succession of phytoplankton species composition was very low. Phytoplankton biomass as measured by chlorophyll a concentration was very high all the year round and it was controlled by the combination of several factors especially of N/P ratio determined by dissolved inorganic nitrogen.

• Korean Journal of Poultry Science
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• v.22 no.4
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• pp.223-223
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• 1995

A study was conducted to compare the quality characteristics among commercial broiler, Wangchoo (imported dual purpose breed) and Korean native chicken(KNC). Thigh and breast meat of the broiler(7-wk old), Wangchoo(15-wk old), and Korean native chicken(15-wk old) stored for 24 h at 5t were used to analyze chemical composition, physico-chemical characteristics, textural traits and sensory evaluation test. Crude fat and moisture contents in broiler meat and crude protein content in KNC were significantly(P<.05) higher than those in the other breeds regardless of parts of the body. Total collagen content in broiler meat was significantly higher than those of the other breeds, however, the heat-soluble and the acid-soluble collagen content in Wangchoo were significantly lower than those of the other breeds. Water-holding capacities of KNC in breast meat, and of broiler in leg meat were significantly higher than that of the other breeds, while the results of the water-holding capacity and the cooking loss were reversed. Myofibrillar fragmentation index in broiler meat was significantly higher than that in the other breeds regardless of body parts. Hardness, elasticity and cohesiveness in Wangchoo were significantly higher than those in the other breeds. The prominent fatty acids were oleic, palmitic and linoleic acids and run up to 79.03~83.82 %, regardless of breeds and parts. The sensory evaluation score of tenderness, taste and preference in Wangchoo were lower compared to the broiler and KNC, however, they were not significantly different between broiler and KNC. In conclusion, the quality characteristics of KNC were excellent compared to Wangchoo.

• Food Science of Animal Resources
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• v.37 no.2
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• pp.313-319
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• 2017

This study was conducted to develop calcium-fortified shank bone extract (SBE) and to determine the effect of adding calcium lactate on physico-chemical characteristics of SBE during cold storage. The following five experiment groups were used: Control (0%, no addition), T1 (0.05% calcium lactate), T2 (0.1% calcium lactate), T3 (0.5% calcium lactate), and T4 (1% calcium lactate). When the concentration of calcium lactate added to the SBE was increased, the pH, redness, and yellowness values were significantly reduced, whereas the salinity, sugar content, and turbidity of SBE were significantly increased. Sensory parameters such as aroma, flavor, and overall acceptability in the control, T1, and T2 had similar scores. The TBARS values of SBE was significantly increased when 1% of calcium lactate was added, and the VBN values of SBE with calcium lactate at day 7 were higher than that of control (p<0.05). However, the addition of calcium lactate showed an inhibition effect on the growth of total microbial counts in SBE until 4 d of storage. The calcium content of SBE was increased by the addition of calcium lactate in a dose-dependently manner. The proper addition level of calcium lactate in the SBE was determined to be 0.1%.

• Korean Journal of Environmental Biology
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• v.30 no.3
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• pp.272-279
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• 2012

This was the second study on the ecological characteristics of the epiphytes on seagrass leaf. The objective of this study was to understand the variation of epiphytes on seagrass leaf depending on the change of physico-chemical factors such as salinity, nutrients, and etc. This study showed the four results. 1) The eelgrass growth was influenced by water temperature, suggesting the positive correlation between eelgrass growth and water temperature. 2) The epiphytes growth on seagrass leaves did not show the correlation with water temperature, but negatively correlated with salinity. 3) The eelgrass growth decreased when the concentraion of nitrogen increased. 4) However, loads of epiphytes increased when the concentration of total nitogen (TN), nitrate ($NO_3^-$), and nitrite ($NO_2^-$) were high. This increase of epiphytes growth could be suggested in the cause-effect pathway of nutrient enrichment leading to seagrasses loss.

• Food Science of Animal Resources
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• v.29 no.5
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• pp.557-565
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• 2009

Effects of the addition of kimchi powder on the physico-chemical and sensory properties of semi-dried sausages were investigated at the following kimchi powder concentrations: control (0%), T1 (1%), T2 (2%), and T3 (3%). pH of the semi-dried sausages containing kimchi powder decreased with the addition of kimchi (p<0.05). Also, the addition of kimchi powder to the sausages significantly decreased the CIE $L^*$ and increased the CIE $a^*$ and CIE $b^*$ values (p<0.05). The T3 treatment resulted a higher mositure lose than other treatments. TBARS values of the T2 and T3 groups were significantly lower (p<0.05) than that of the control, while T3 had the highest VBN value among treatments at the end of the storage period. Addition of kimchi powder to semi-dried sausages improved the overall sensory properties of the sausages, and increased the softness and tenderness. These results suggest that addition of 2% kimchi powder to semi-dried sausage is helpful to improve the quality of sausages.

• Journal of Korean Society on Water Environment
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• v.20 no.4
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• pp.327-332
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• 2004

This study was carried out to examine the effect of gamma irradiation on the physico-chemical characteristics and ultimate anaerobic biodegradability of sewage sludge. The results found that the solubilization rates of SCOD in wasted activated sludge(WAS) and thickened sludge(T-S) with gamma irradiation of 3kGy were 8 times and 7 times greater than these of the raw WAS and T-S without the irradiation, respectively; each soluble concentration protein were 4 times and 3 times greater than these of the raw WAS and T-S; each soluble carbohydrate concentration was 8 times and 6 times greater than these of the raw WAS and T-S. The ultimate anaerobic biodegradabilities of WAS and T-S with gamma irradiation were 51 % and 50%, which corresponds to each 8% and 10% greater than these of the raw sludges. Approximately 83% and 81% of the each biodegradable substrates in the irradiated WAS and the T-S were degraded within 11 days with the first order decay rate coefficients, $k_1$ that ranged $0.143{\sim}0.164day^{-1}$ for WAS and $0.134{\sim}0.152day^{-1}$ for T-S. Based on the results, it can be concluded that when irradiated with gamma the solubilization of sewage sludge greatly increases resulting in substrates suitable for the subsequent biological treatment processes.

• Journal of the Korean Society of Food Culture
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• v.36 no.1
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• pp.76-83
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• 2021

This study investigated the effect of the addition of various levels of pig head meat (HM) as a substitute for rear leg meat (RLM) on the physico-chemical quality characteristics of non-emulsified, smoked, and cooked sausage during refrigerated storage. Sausages were prepared in four variations according to the proportion (0%, 10%, 20%, or 30%) of HM added and maintained at 4℃. Quality measurements were taken for 28 days. The sausages added with the addition of 20% and 30% HM had significantly (p<0.05) higher moisture and lower protein content compared to those without the addition of HM. The pH value during the storage period was higher (p<0.05) in the sausages to which the HM had been added than in those without HM. The sausages with 30% HM showed the lowest (p<0.05) L⁎ and b⁎ values and the highest (p<0.05) a⁎ value during the storage period. The 2-thiobarbituric acid reactive substances (TBARS) content, hardness, cohesiveness, springiness, gumminess, and chewiness of the sausages showed no significant variations with the addition of various levels of HM. These data suggest that RLM could be substituted with 30% HM because it does not negatively affect the quality of the non-emulsified sausage. However, a further study on sausages made with 100% HM instead of RLM may be needed to improve its utilization.

• Food Science of Animal Resources
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• v.25 no.3
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• pp.277-284
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• 2005

Press ham were manufactured to investigate the effects of ginseng powder on quality characteristics of press ham. Each treatments added pork loin basis with ginseng powder(0, 0.5, 1.0, 1.5 and $2.0\%$) were stored until 28 days at $4^{\circ}C$. The changes in physico-chemical properties, texture and chemical composition of each treatments were measured during 1, 7, 14, 21 and 28 days at $4^{\circ}C$. There was a not significantly difference in chemical composition between control and ginseng treatment groups. pH value of ginseng treatment groups were decreased significantly than those of control(p<0.05). pH of control and ginseng treatments were increased significantly as the storage period passed(p<0.05). Meat color(CIE $L^{\ast},\;b^{\ast}$) of ginseng treatment groups were increased significantly than that of control(p<0.05). Meat color(CIE $a^{\ast}$) of ginseng treatment groups were decreased significantly than those of control(p<0.05). It was not clearly changed by the passage of storage time. There was a not significantly difference in texture between control and ginseng treatment groups. It was not clearly changed by the passage of storage time. Summing up the a forementioned result, press ham manufacturing with ginseng powder was not affected in physico-chemical properties and texture characteristics. Also, it may be assumed that the high quality press ham can be manufactured with saponin accumulation.

• Food Science of Animal Resources
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• v.26 no.4
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• pp.431-440
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• 2006

This study was carried out to compare of yield, physico-chemical and sensory characteristics for chicken surimi manufactured by alkaline (pH 11) adjustment with different raw materials. Four experimental groups were surimi with chicken breast (T1) and chicken leg (T2) by spent hen, SF-MDCM (T3) and JY-MDCM (T4). Yield was higher in order of T1>T2>T3>T4 (p<0.05). The yield, physico-chemical and sensory characteristics of T1 were significantly higher than those of other treatments. Especially, $L^*$ and W value, shear force, textural properties, folding test, breaking force, gel strength, breaking $force{\times}deformation$, flavor, color and overall acceptability were higher in T1 but ar value, cooking loss, collagen and myoglobin content of T1 were lower than those of other treatments (p<0.05). Deformation, aroma, juiciness, tenderness were higher but met-myoglobin and yield of T4 were lower than those of T2 and T3 (p<0.05). Crude fat cooking loss and met-myoglobin content were higher in T2 but $b^*$ value, brittleness, hardness, gumminess, chewiness, folding test, breaking $force{\times}deformation$ and aroma of T2 were lower than those of other treatments (p<0.05). pH, collagen and moisture content and br value were higher but crude protein, folding test, $L^*$ and W value, cohesiveness, tenderness of T3 were lower than those of other treatmene (p<0.05). Correlation coefficients (r>0.8) between folding test and other items was positive in crude protein $L^*$ value, shear force and cohesiveness but negative in moisture content (p<0.05).