• Korean Journal of Environment and Ecology
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• v.34 no.1
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• pp.85-92
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• 2020

The purpose of this study is to provide base information that can be utilized in surveying the status of landscape management within apartment complexes and grasping the conditions of the soil for planting plants, as a way to improve the quality of green spaces by repairing poorly vegetated spaces within apartment complexes and remodeling them with diverse species of plants. Considering that trees and shrubs of equal sizes are simultaneously planted upon the completion of apartment complexes, they were divided based on their completion year at the interval of 5 years and differences in the growth of trees and the components of soil over time were analyzed. Out of the species of trees planted in all the 9 apartment complexes surveyed in this study, the growth of 4 species of needleleaf trees and 4 species of broadleaf trees were surveyed. Juniperus chinensis 'Kaizuka' and Pinus densiflora Siebold & Zucc. out of the needleleaf trees and Malus floribunda Siebold ex Van Houtte out of the broadleaf trees showed the highest growth rate when over 5 years passed after planting and their growth rate decreased when over 10 years passed. Platycladus orientalis and Acer palmatum Thunb. in the apartment complexes that were built over 10 years ago showed the highest growth rate, which indicates that the species require a relatively long period of time for growth. The hardness of the soil at the areas where trees were planted but their soil surface was bare was analyzed. When over 5 years passed after the completion of apartment complexes, over 20 mm of the soil was found to be stamped. The physicochemical properties of soil were also surveyed and the pH level was found to have been continuously high ever since the completion. The organic content in the surveyed soil was about 1/3 of the content in fertile soil, which means that additional fertilization is required. These results indicate that the stamped soil and the health of soil can be restored, when replanting plants in bare areas, by adding plans to improve soil, such as designing drain ways around the planted areas, transporting soil for the 50 cm depth of the ground and mixing organic matters such as chaff, and simply by planting groundcover plants in the lower part of tress and shrubs.

• Food Science and Preservation
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• v.12 no.6
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• pp.558-564
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• 2005

This study was carried out to investigate the cleaning effect of sesame leaf, the sterilization effect and physicochemical properties, treated with various electrolyzed water. Initial physicochemical properties could be kept more than 1 month in electrolyzed oxidizing water(EW-1) of diaphragm type and 15 days in electrolyzed water(EW-2 and EW-3) of non-diaphragm system, there was no significant difference by storage temperature. 4 kinds of microorganism (initial total counts, $10^7\~10^9$ CFU/mL) were sterilized within $0.5\~1$ minutes by electrolyzed water. In fresh sesame leaves, total viable cell count and coliform group in the treatment of electolyzed water were decreased to about $2\~3$ log scale comparing non-treated ones. Especially Bacillus cereus was not detected until 13th day when treated with EW-l. Decaying ratio of sesame leaf appears on day 6 of storage in the untreated but the treatments of electrolyzed water has no sign until day 10 of storage. Change in color difference(${\Delta}E$) during storage was observed the treatments of electrolyzed low-alkaline water(EW-2) and electrolyzed neutral water(EW-3) were very desirable at the level $1\~2$ after day 13 of storage comparative to the untreated Change of Chlorophyll content was biggest decreased to 6.8 $mg\%$ on the untreated and decreased least to 8.35 $mg\%$ on EW-3 treated group on 13th day from initial value of $9.0\~10.3\;mg\%$ The overall sensory evaluation appeared most acceptable in the treatments of EW-2 and EW-3.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.6
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• pp.730-738
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• 2017

In this study, we investigated the physicochemical properties of coffee brews according to coffee bean grinding grade. We also examined the effect of grinding grade on amounts of volatile flavor compounds. Coffee brew samples were separated using standard sieves (with pore sizes of 850, 600, and $425{\mu}m$), making particle sizes of ground beans as follows: whole bean (control), $850{\mu}m$ or more (coarse), $850{\sim}600{\mu}m$ (medium), $600{\sim}425{\mu}m$ (fine), and $425{\mu}m$ or less (very fine). For each particle size category, pH, total acidity, brown color intensity, chromaticity, total phenolic content, caffeine content, chlorogenic acid content, and total amounts of volatile flavor compounds generated were compared and analyzed. As grinding grade decreased, pH and brown color intensity increased from 4.84 to 5.18 and from 0.257 to 0.284, respectively, whereas total acidity decreased from 0.31 to 0.17%. As grinding grade decreased, the $L^*$ and $a^*$ color values decreased; however, $L^*$ value did not exhibit a significant difference depending on the grinding grade. The $b^*$ value was 15.75 in the very fine size category, which showed the highest yellowness. There was an 11 or higher color difference between the control and ground coffee powder, indicating a remarkable color difference. The total phenolic, caffeine, and chlorogenic acid contents of the coffee brewed from ground beans with a very fine size were 4.54 mg gallic acid equivalent/mL, $733.0{\mu}g/mL$, and $383.7{\mu}g/mL$, respectively, which were high values. The total amounts of volatile compounds in the very fine size category were found to be greater than 100 mg/kg. In this study, we suggest the basis for coffee quality evaluation, which involves evaluating changes in the physicochemical properties and amounts of flavor compounds of coffee relative to the grinding grade of the beans (basic step of coffee extraction).

• Journal of Life Science
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• v.26 no.11
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• pp.1275-1281
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• 2016

The principal objective of this fundamental research was to analyze the physicochemical properties the and antioxidative activity of Napa cabbage pickle (NCP) for development of low-salt pickles. NCP-1 was a smaller than NCP at amount soy sauce (10%). The pH of NCP and NCP-1 were $4.51{\pm}0.15$, $4.85{\pm}0.08$ immediately after preparation. The pH of NCP and NCP-1 was reduced to $4.08{\pm}0.05$ and $4.31{\pm}0.12$ over time during 60 days of storage. The acidity of the NCP and NCP-1 immediately after preparation were 0.51% and 0.38% and increased to 0.67% and 0.56% after 60 days of storage. The salinity for the NCP ranged from 1.71-2.22% and NCP-1 ranged from 1.18-1.63%. The L value, which indicates the lightness, was the highest at day 0 and the lowest at 60 day. The tensile strength value of NCP was $10.9{\pm}0.05kgf/cm^2$ and NCP-1 in $11.84{\pm}0.11kgf/cm^2$ at day 0 and then significantly decreased with time in storage. The cutting force of NCP was $1004{\pm}7.12gf/cm^2$ and NCP-1 in $845{\pm}5.27gf/cm^2$ at day 0, which increased over time in storage. The overall acceptability of NCP was the highest at day 30, but the overall acceptability of NCP-1 was the highest at day 45. NCP-1 extracts at day 60 showed the highest antioxidant activity of 66.04%, whereas the NCP extract at day 0 showed the lowest antioxidant activity of 45.41%. These results showed that depending on the content of the seasoning pickle difference in the antioxidant activity. Thus, the best pickled Napa cabbage is determined by a smaller amount soy sauce in NCP-1, and the results could provide a basis for improving the availability and quality of Napa cabbage.

• Korean Journal of Food Science and Technology
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• v.15 no.1
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• pp.77-89
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• 1983

Properties and frying performance of domestic rice bran oil were studied. For this purpose, the analyses on the following characteristics were performed and their comparison with the characteristics of soybean oil was made: fatty acid composition, glycerides, composition, acid value, specific gravity, color, petroleum ether insoluble oxidized fatty acid, viscosity, smoke point, foam test, and water solubility. The results were as follow: 1) Fatty acid composition of domestic rice bran oil by gas chromatography was same as perviously reported, and similar to the fatty acid composition of the rice bran oil in foreign countries. Also the glyceride composition of domestic rice bran oil was analyzed by the methods of TLC, column chromatography, and high performance liquid chromatography. The results were monoglyceride ranged from one to four percent; diglyceride 30-30% and triglyceride 66-80%. Consequently, the composition was proven completely different from that of the other edible oils. 2) The high contents of mono-glyceride in rice bran oil resulted in high values of specific gravity and water-solubility respectively. However, high contents mono glyceride and diglyceride indicated little affection to changes of acid value, color, petroleum ether insoluble oxidized fatty acid, and smoke point on frying. 3) Because of low contents of linoleic acid, domestic rice bran oil was estimated stable on frying, whereas soybean oil was easily polymerized. 4) A serious foaming and low smoke point on Frying in domestic rice bran oil were caused by its impurities. It seems that monoglyceride and diglyceride had little relation with foaming and smoke point. 5) Oils with serious foaming and low smoke point on frying caused a substantial quality loss in terms of flavor and appearance of fried materials.

• Journal of The Korean Society of Grassland and Forage Science
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• v.18 no.3
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• pp.223-232
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• 1998

The main experiment related to this report was undertaken to assess the effects of two rates of $Ca(OH)_2$ (0, 250 kg/10a only at establishment) and five rates of $N-P_20_5-K_20$ (0-0-0, 0-10-10, 6-15-15, 12-20-20, 24-25-20 kg/10a/year) on the pasture establishment, forage yield and quality, and vegetation etc. After this 10-year main e experiment pasture had been used to assess the effects of the above treaments on the soil characteristics in oversown hilly pasture of a grass-clover sward. soil properties of mutual ratios of exchangeable cations at d different soil depth, and the visible characteristics of soil conservation obtained are summarized as follows; 1. Compared with the properties of soil fertility and the level for the likelihood grass tetany, the mutual ratios of exchangeable cations in soils; Ca:Mg:K(% of CEC), Ca:Mg:K(K=I), $K/\sqrt{Ca+Mg}$, Mg/K, K/Mg, and Ca/Mg, were discussed at different soil depth. Before and after experiment, these ratios were generally unbalance and unsuitable, and were rather worsened in the order of Mg>Ca>K under the conditions of liming and NPK fertilization without Mg. 2. The ratios of Ca and Ca/Mg were increaby liming, whereas it of $K/\sqrt{Ca+Mg}$ was redused. The ratios of K and $K/\sqrt{Ca+Mg}$ in control and the heavy fertillization of NPK(especially N) were rather lowered than those in the low and medium fertilizations of NPK. 3. The prperties of consevation were closely related with the forage productivity/vegetation rates, as affected by liming and the application rates of NPK. In control of NPK, It was shown to be the worst soil conservation; severly eroded(3rd grade), exporsure of subsoil, redish brown in soil colour, and 18.8% of cobble and stony in covering rate. 4. The improvement of soil conservation was greatly enhanced by increasing the NPK rate. In the medium and heavy fertilizations of NPK, it was shown to be the favorable improvement of soil conservation; slightly eroded(lst grade), covered with humus layer/grass residues in surface soil, dark brown in surface soil colour, under 1% of cobble and stony in covering rate. The increasing of legume yield/vegetation rate by liming rather enhanced the soil conservation of grassland.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.324-332
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• 1998

In order to standardize the chinese cabbage kimchi, the preparation method, kinds of ingredients and levels of the ingredients were determined by the statistical survey of literatures obtained from cooking books, scientific papers and kimchi manufacturing factory. The standardized ingredient kinds and ratio of chinese cabbage kimchi were $13.0{\pm}7.0$ of radish, $2.0{\pm}0.5$ of green onion, $3.5{\pm}0.8\;or\;2.5{\m}0.3$ of red pepper powder, $1.4{\pm}0.4$ of garlic, $0.6{\pm}0.3$ of ginger, $2.2{\pm}1.6$ of anchovy juice, and $1.0{\pm}0.3$ of sugar in the proportion of 100 salted chinese cabbage, and the final salt concentration was adjusted to 2.7% using salt. Red pepper powder level was quite different from the literature sources, so sensory evaluation, chemical properties and antimutagenic effect and growth inhibitory effect on human cancer cells of the kimchi samples were studied to decide the proper ratio of the red pepper powder as an ingredient. Red pepper powder 3.5% (average level for kimchi manufacturing factory) added kimchi was better in quality than red pepper powder 2.5% (average level for cooking books and scientific papers) added kimchi in sensory evaluation and chemical properties. The juice of red pepper powder 3.5% added kimchi showed not only the stronger antimutagenicity against aflatoxin $B_1$ in Salmonella typhimurium TA100 but also the higher inhibitory effect on the growth of AGS human gastric adenocarcinoma cells in SRB assay than that of red pepper powder 2.5% added kimchi. In conclusion, the standardized ratio of the ingredients was 13.0 radish, 2.0 green onion, 3.5 red pepper powder, 1.4 garlic, 0.6 ginger, 2.2 anchovy juice, 1.0 sugar, and 2.7 final salt concentration in the proportion of 100 salted chinese cabbage.

• Journal of Food Hygiene and Safety
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• v.26 no.1
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• pp.64-69
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• 2011

Steamed rice is usually used as an essential ingredient when Takju or Yakju is brewed in Korea. Alternatively, non-steamed rice can be used to keep thermolabile nutrients and fresh tastes richer in Takju or Yakju. In this study, therefore, the physicochemical properties (ethanol and sugar contents, pH, total acidities, and turbidities) and the fermentative microbial profiles (aerobic mesophillic bacteria (AMB), fungi, lactic acid bacteria (LAB), acetic acid bacteria (AAB), and Escherichia coli and coliforms) have been compared among 4 Takju and 1 Yakju samples brewed using steamed or non-steamed rice. Yakju brewed using non-steamed rice has approximately 2-3 times higher ethanol and sugar contents than other 4 Takjus brewed using steamed or non-steamed rice. The pH and total acidity values of all the 5 samples ranged 3.77-4.30 and 0.12-0.35, respectively. As for turbidities, Yakju brewed using nons-teamed rice was transparent, but other 4 Takjus were not. The AMB and fungal counts for Yakju brewed using nons-teamed rice were approximately $10^4$-fold less than those for 4 Takjus. The LAB counts for Takju and Yakju brewed using non-steamed rice were $10^3$-fold less than those for Takjus brewed using steamed rice. The AAB counts ranged $2-6\;log_{10}\;CFU/mL$ for all the 5 samples. E.coli and coliforms were not detected. Overall, there was no significant difference in microbial counts among 4 Takjus brewed using steamed or non-steamed rice, but Takju has higher microbial counts than Yakju. All the 5 samples were conclusively considered to be hygienically brewed and processed containing plenty of beneficial microorganisms.

• Korean Journal of Food Science and Technology
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• v.36 no.3
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• pp.385-392
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• 2004

Physicochemical and sensory characteristics of commercial Oiji, Korean pickled cucumbers (six commercial and three traditionally made products) were investigated. Saltiness values for commercial and traditionally made products were 3.424-4.47 and 3.92-7,23%, and acidity and pH were 3.43-3.85 and 0.39-0.75%, respectively, Commercial products showed lower L and higher b values than traditionally made products. Redness of both products ranged from -1.47 to -3.71. Numbers of total microbial, lactic acid bacteria, and yeast in traditionally made products ($1{\times}10^{7}-1.3{\times}10^{9},\;4{\times}10^{6}-4.7{\times}10^{8},\;and\;1.3{\times}10^{6}-3{\times}10^{8}\;cfu/mL,\;respectively$), were higher than those of commercial products ($1{\times}10^{4}-2{\times}10^{7},\;1{\times}10^{4}-6{\times}10^{6},\;and\;1{\times}10^{4}-6{\times}10^{6}cfu/mL\;respectively$). Texture analysis revealed fracturability (2,103-3,010 g) and hardness (409-890 g) varied among the products above. Overall acceptability scores of commercial products C1 and C2 were highest at 7.6-8.0 compared to other products (p<0.05). From the principal component analysis, the first principal component (PC1, 79.94%) and the second principal component (PC2, 19.94%) could describe the majority of the variability. Commercial product C1, C2, C3, and C7 having high negative loadings on the PC2 axis are closely related to over-all acceptability, over-all taste, savory taste and hardness. From Pearson correlation analysis, hardness and chewiness correlated positively with saltiness, whereas over-all acceptability, positively correlated with savory and overall taste, respectively (p<0.05).

• Korean Journal of Food Science and Technology
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• v.10 no.2
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• pp.112-118
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• 1978

Four domestic frying oils (soybean, corn, rapeseed and rice bran oil) were studied on their changing properties according to thermal oxidation by means of chemical analysis of their compositions and measurements of various physical and chemical properties. The content of linoleic acid which is an essential unsaturated fatty acid and the total amount of unsaturated fatty acids were highest in soybean oil (53.2% and 80.3% respectively) among the unheated frying oils and the degree of its thermal degradation was lowest during the continuous heating period for 48 hours at $180^{\circ}C$. However in general, the contents of unsaturated fatty acids were sharply decreased by thermal oxidation whereas the saturated fatty acid contents ranging 10-17% were not changed considerably, which largely agreed with the results of iodine value measurements. The free acid and peroxide values were also lowest in soybean oil (0.09 and 5.6 respectively) among the unheated oils whereas an anomalously high free acid value was observed in rapeseed oil (54.8) which was packed in unleveled glass bottles. Such a high value is probably ascribed to the photo-catalyzed oxidation during storage. The viscosity measurements have shown similar values before heating, but after thermal oxidation for 32 hours the rapeseed and rice bran oils became too thick to measure viscosity by capillary flow method with heavy darkening in color.