• Journal of the Korean Society of Safety
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• v.32 no.5
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• pp.149-156
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• 2017

This study investigates fire-retardant performances and combustion/thermal characteristics of fire-retardant treated wood by comparing them with those of fire-retardant untreated wood from the expreimental resutls of cone calorimeter and thermo-gravimetric(TG) analyzer. Hazardousness of combustion product gases for fire-retardant treated wood and untreasted wood were also observed from the results of internal finish material incombustibility test according to the Korea standard code of KS F 2271. In this study, we also tried to improve the fire retardant performance of wood by applying fire-retardant chemical composites, and to secure the fire safety performance in buildings. Red pine (Pinus densiflora) was selected as a test specimen because it is mostly used as a building material in Korea. Fire retardant chemical composites (FRCs) were prepared by mixing boron, phosphorous, and nitrogen species and treated by press-impregnation method. Water-based FRCs were composed of 3% boric acid($H_3BO_3$), 3% borax decahydrate($Na_2B_4O_7$), 8% ammonium carbonate($(NH_4)_2CO_3$), diammonium phosphate ($(NH_4)_2HPO_4$) varied from 10-30% and potassium carbonate($K_2CO_3$) varied from 10-30%. From the test results of cone calorimeter, TG analysis and gas hazard assessments, newly proposed were the optimal composition and production methods of FRCs which can sufficiently meet fire-retardant level 3 based on Korea law of construction. Thus, the FRCs, developed in this study, are anticipated to contribute to the improvement of fire safety and widespread of usage in wood as building materials.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.9
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• pp.1314-1321
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• 2016

We conducted this 10-wk experiment to evaluate the effects of dietary phytoncide, Korean pine extract as phytogenic feed additive (PFA), on growth performance, blood characteristics, and meat quality in finishing pigs. A total of 160 pigs ([Landrace${\times}$Yorkshire]${\times}$Duroc, body weight (BW) = $58.2{\pm}1.0kg$) were randomly allocated into 1 of 4 treatments according to their BW and sex, 10 replicate pens per treatment with 4 pigs per pen were used (2 barrows and 2 gilts). Dietary treatments were: CON, control diet; PT2, CON+0.02% PFA; PT4, CON+0.04% PFA; PT6, CON+0.06% PFA. Overall, average daily gain (ADG) was higher in PT4 (p<0.05) than in PT6, average daily feed intake (ADFI) was lower in PT6 than in CON (p<0.05). Besides ADFI decreased linearly (p<0.05) with the increased level of phytoncide and gain:feed ratio in PT4 treatment was higher (p<0.05) than CON treatment. During 5 to 10 weeks and overall, quadratic (p<0.05) effect was observed in ADG among the treatments. At the end of this experiment, pigs fed with PT4 diet had a greater (p<0.05) red blood cell concentration compared to the pigs fed CON diet. Water holding capacity increased linearly (p<0.05) with the increased level of phytoncide supplementation. Moreover, firmness, redness, yellowness, and drip loss at day 3 decreased linearly (p<0.05) with the increase in the level of phytoncide supplementation. In conclusion, inclusion of phytoncide could enhance growth performance without any adverse effects on meat quality in finishing pigs.

• Journal of Nutrition and Health
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• v.9 no.1
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• pp.60-68
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• 1976

A group of 132 pre-school children with a mean age of six years and one month was the subjects of this investigation. These children were members of three nursery schools locating in Kwang-ju city. Each child's mother replied to a questionaire which included 42 food items and 4 questions. The results showed that the food preference of each child was variable and the group as a whole expressed more positive than negative feelings. The average number of foods liked per child was 22.9(range: $7{\sim}42$) among 42 food items. Peach, Apple, Strawberry, Laver, Egg, Tomato, Sweet Potato, Tangerine Orange and Beef were ranked in descending order of 'like' ratings. The average number of foods refused was 4.9 (range: $0{\sim}25$). Onion, Liver, Red Pepper Leaf, Root of Bellflower, Taro, Wild Seasame Leaf, Egg Plant, Cabbage, Water Cress and Bracken were ranked in descending order of 'refuse' ratings. The odor of hurting feelings, the hot taste and the flabby texture were the reasons why the children refused these foods. The average number of foods unexperienced was 4.4 (range: $0{\sim}14$). Kidney, Dried Small Whitebail, Tangle (DA SHI MA), Liver, SA RI Mushroom, Acorn Mook, Dried Fragrant Mushroom, Pine Agaric, Root of Bellflower and Ped Pepper Leaf were ranked in descending order of 'unexperience' ratings. Children's 'like' rating toward total foods was 57.3% and the 'refuse' rating was 11.7%. Among eight food groups, fruits showed the highest favority (91.4%) and mushroom showed the least (25.9%). The difference between male and female in the preference of total foods did not showed significant level. But the difference were significant in those of individual food groups; other vegetables, green and yellow leafy vegetables, mushrooms(above, p.<01), fishes and shellfish and sea weeds (above, p<.05). Children who had experienced meals missed rated 59.1% and 34.1% of these children missed meals once a week. The main reason for maels missed was due to the heavey snacks before meal time. Children who had snacks twice a day rated 45.6%. Main foods used as their snacks were starch foods (Cake, Biscuit, Sweet Potato) and citrous foods (Fruits, Apple, Tangerine).

• Journal of Conservation Science
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• v.4 no.1 s.4
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• pp.3-10
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• 1995

This study focused on the reconstructional point of Shinan ship-wreck that was excavated between $1976\~1984$. The wreck, which might be sunk in the beginning of the 14th century, is regarded as a vessel of Yuan dynasty, China. This paper tried to find out some structural characteristics and principal dimensions for restoration. The Shinan shipwreck's structural characteristics are summarized as follow, 1) The Shinan shipwreck is formed V-shaped cross section with bar keel, 2) The vessel is divided 8 holds by 7 bulkheads. 3) The ship has flat type stem and transome stern. 4) A rabbeted clinker -built is basically adopted on planking joint. 5) A wooden sheathing, which means a sort of protecting board against marine insects, is covered outside of the main hull, 6) For making an watertight structure, oakum and lime mixtured t'ung-oil are used along the seam of planking and bulkhead. 7) A V-shaped deep water-way exists at both deck side. 8) The shipwreck is believed to have 2 masts at least. 9) The shiptimbers are classified as Chinese Red Pine(Pinus Massonina) which is mainly grown in the southern part of China. Considering as mentioned above the structural characteristics, Shinan ship-wreck could be classified as Chinese Fu-chuan type(복선형) of sea-going ship. The Shinan ship's principal dimensions which are calculated on the basis of Chinese traditional shipbuilding custom, are as follow, Length overall(L.O.A). : 34.80m Length water line(L.W.L) : 24.90m Breadth(B.max.) : 11m Breadth(B) : 10m Depth at keel line(H) : 3.75m Draft(D). : 3.15m Freeboard(F) : 0.65m Ratio, length/breadth(L/B). : 2.26 Ration, breadth/depth(B/D) : 3.5 Height of stem : 7m Height of stern : 10m Displacement : ab.340ton.

• The Korean Journal of Community Living Science
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• v.20 no.3
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• pp.449-460
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• 2009

This study was performed to investigate gruel intake, preference and opinions about gruel development to produce new products for breakfast. The subjects of this study were 307 adults in Chungju city. People who favored gruels were 212(69.5%) and 50.2% of the subjects liked the gruel because of good digestion and absorption. They liked midium thick or thin gruel and also liked grain granules with some stuff as contents. The gruels often taken were abalone gruel(45.9%), pumpkin gruel(41.7%), chicken gruel(34.9%), vegetable gruel(33.6%), beef and mushroom gruel(30.3%) etc. in order. The frequency of gruel intake was 1-2 times/year and 59.6% of subjects got gruels from the special gruel restaurant. People who need gruels most were patients, indigestible person, the elderly, weaning babies, workers and students missing breakfast in order. Sesame taste obtained the highest score of all, that of bitter taste was significantly higher in over fifty year old people (p<0.05), and hot taste score was significantly higher in 30-40 year old people (p<0.01). The gruels preferred most were abalone gruel, pumpkin gruel, chicken gruel, beef and mushroom gruel, vegetable gruel, red bean gruel, pine nut gruel, egg gruel, sesame gruel, plain grain gruel etc. in order. Fifty seven percent of subjects wanted to develope new gruels fortified nutrients. In conclusion, when the substitute gruel for breakfast is developed, it is better to use food materials to be easy to digest, to have grain granules with some stuff inside and to be sesame taste.

• Journal of the Korean Society of Food Culture
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• v.29 no.1
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• pp.44-53
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• 2014

Various Korean healthy foods containing Deoduk were developed and standardized recipe. Sensory evaluations of Koreans and foreigners for these developed foods were performed by using the 5-point hedonic scale. The results of the sensory test on foods containing Deoduk were as follows: Deoduk bap (2.90~3.91), Deoduk seolgidduk (3.19~4.40), Deoduk gangjeong (3.00~4.60), riasted Deoduk with red pepper paste (2.73~4.20), Deoduk pine nut juice salad (2.40~3.96), and Seopsansam (3.91~3.81). Deoduk seolgidduk, developed by using a recipe for Sansambyeong which in a Chosun dynasty cook-book, was highly preferred by Africans, Japanese, and Koreans. In particular, all foreigners except Southeast Asians liked Deoduk gangjeong, and both Koreans and foreigners liked Seopsansam. Foreigners' experience of eating foods containing Deoduk was high at 'No' (68.9%), whereas Japanese (60.0%) had previous experience. Exactly 91.6% of Koreans responded 'Yes' to the question of whether or not Deoduk food is good for health, whereas the proportion of foreign respondents who said 'Yes' was 43.2%, 'No' was 5.4%, and 'I don't know' was 51.4%. Deoduk seolgidduk was preferred by Japanese, and most foreigners preferred Deoduk gangjeong and Seopsansam. Therefore, Deoduk could be developed as a healthy food for globalization of Korean food. However, as foreigners' awareness of Deoduk is low, we must positively promote the health function of traditional food ingredients and develop various menus suitable forforeigners' tastes for the globalization of Korean food.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.257-263
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• 1995

As a primary step to develop natural preservative for extending the shelf-life of kimchi, the effect of 102 edible plants, 21 antimicrobial agents and related compounds on kimchi fermentation was studied. Among 42 oriental medicinal plants tested, Baical skullcap and Assam indigo were found to be highly effective for maintaining the fresh state of kimchi. Although Bugbane, Red mangolia, Bushy sophora, Szechuan pepper, Chinese quince and Scisandre significantly inhibit the growth of Lactobacilli, their effect was not high enough to be used as raw materials for kimchi preservative. When the effect of 32 herbs and spices was tested, peppermint, cinnamon, lemon balm, clove, hop, rosemary, sage, horseradish and thyme showed high antimicrobial activity against kimchi microorganisms. Among them, the effect of clove ranked top. When it was added to fresh kimchi, initial cfu value ($2.4{\times}10^{6}cfu/g$) changed little even after 2 day's fermentation ($2.6{\times}10^{6}cfu/g$). Sensory test was not a good criteria to evaluate the effect of herbs and spices, since their highly specific flavors affected the taste of kimchies. Twenty eight fruits, vegetables and related plants were tested, but only leaves of pine tree, persimmon and oak leaves showed a significant bactericidal effect, finally contributing to the storage of kimchi. In addition, when 21 natural preservatives and other compounds were added individually to fresh kimchi, nisin and caffeic acid could inhibit fermentation.

• Journal of the Korean Wood Science and Technology
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• v.29 no.3
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• pp.14-20
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• 2001

On the bending process, metal-strap plays an important role in dispersing the stress generated in wood. Therefore, the metal-strap has more influence on the property of bentwood materials. The effect of the metal-strap thickness for bentwood was examined. The effect of metal-strap on the bending properties of Korean red pine(Pinus densiflora Sieb. et Zucc.)was investigated in this research. The metal-strap thickness is divided into 4 kinds such as 1.0, 0.8, 0.6, 0.4 mm. The specimens were selected by grain such as annual ring angles, flat grain and half-edge grain specimens. As a result of this study, the bending ability of 1.0, 0.8 mm, thickness of half-edge grain specimens was better than flat grain specimens but the result of 0.6, 0.4 mm were reversed. The bending ability of half-edge grain was better than flat grain and the grade was higher. When the processed specimens were dried, the radius of curvature(ROC) was decreased became drying-stress was not perfectly dispersed. An optimum drying-condition would deminish this phenomenon.

• Journal of the Korean Wood Science and Technology
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• v.24 no.2
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• pp.7-14
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• 1996

이 연구(硏究)는 미국(美國) 남부(南部)의 9개 주(州)에 소재하고 있는 가구공장(家具工場)에 대한 설문조사(設問調査)를 통해 산업구조(産業構造)와 마케팅 전략을 조사(調査) 하였다. 이번 조사 결과를 요약하면 1. 가구공장(家具工場)이 사용하는 원자재(原資材)는 red oak, pine, poplar, maple 등으로 한국 가구공장(家具工場)이 원자재(原資材)의 95% 이상(以上)을 남양재(南洋材)에 의존하고 있는 것과 뚜렷한 차이를 보였다. 2. 가구공장(家具工場)의 68.8%는 주요시장(主要市場)을 자기 주내(州內)에 가지고 있고, 28.8%가 주(州) 밖에 그리고 조사공장(祖師工場)의 2.5%만이 수출(輸出)했다. 아울러 수출(輸出)이나 자기 주외(州外)에 시장(市場)을 가지고 있을 수록 공장규모(工場規模)가 컸다. 3. 주요시장(主要市場)까지의 거리는 50%가 160km 이내(以內)였는데 이것은 활엽수 제재목(製材木) 공장(工場)의 30%가 800km 밖에까지 시장(市場)을 가지고 있는 것에 비해 매우 좁은 시장(市場)을 형성하고 있는 것으로 나타났다. 4. 제품(製品)의 유통(流通)은 직접 소비자(消費者)에게 출하(出荷)하는 것이 3/4로 압도적이었지만, 중간유통기관에 출하(出荷)하는 곳일수록 공장규모(工場規模)도 컸다. 5. 가구산업(家具産業)의 성공에 기여(寄與)하는 요인(要因)으로는 제품품질(製品品質)과 장기적(長期的)인 소비자(消費者)와의 관계(關係) 증진(增進)을 가장 중요한 요인으로 지적하였고, 그 다음으로 기업에 대한 평판(評判)과 높은 소비자(消費者) 서비스를 지적하였다. 반면에 가구산업발전(家具産業發展)의 장애요인(障碍要因)으로는 원자재(原資材)의 품질(品質)과 원료(原料)의 불안정(不安定)한 공급(供給)이 제일 중요하게 인식되어 있었다. 그러나 해외공급자(海外供給者)와의 경쟁(競爭)은 장애요인(障碍要因)으로 거의 인식되고 있지 않았다. 6. 공장(工場)의 확장(擴張)이나 이전(移轉)에 가장 큰 영향을 미치는 요인(要因)으로는 노동력(勞動力) 문제(問題)(생산성(生産性)과 비용(費用))가 가장 중요하게 지적되었고, 그 다음으로 세금구조(稅金構造), 건설비(建設費) 등이 지적되었다.

• Journal of the Korean Wood Science and Technology
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• v.36 no.4
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• pp.52-57
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• 2008

In this study, the effects of carbonization temperature on the physico-chemical properties of porous wood charcoal are studied by FT-IR and Raman spectroscopies. IR studies showed that cellulose and hemicellulose are mostly decomposed in the precarbonization stage at $500^{\circ}C$, while the decomposition reaction of relatively more stable lignin lasts up to $700^{\circ}C$. Above $900^{\circ}C$, the peak at $1575cm^{-1}$ disappears and a new peak at $1630cm^{-1}$, which seems to be related to the new carbon deposit phase, is evolved. The results of Raman studies, which show the red-shift of D-band and the increase in the relative intensity of D- to G-band, indicate that the size of the crystalline becomes smaller with increasing the carbonization temperature.