• Journal of the Korea Concrete Institute
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• v.21 no.4
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• pp.531-537
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• 2009

In this study alkali reactivity of crushed stone was conducted according to the ASTM C 227 that is traditional mortar bar test, and C 1260 that is accelerated mortar bar test method. The morphology and chemical composition of products formed in mortar bar, 3 years after the mortar bar tests had been performed, were examined using scanning electron microscopy (SEM) with secondary electron imaging (SEI) and electron probe microanalysis (EPMA) with backscattered electron imaging (BSEI). The crushed stone used in this study was not identified as being reactive by ASTM C 227. However, mortar bars exceeded the limit for deleterious expansion in accelerated mortar bar test used KOH solution. The result of SEM (SEI) analysis, after the ASTM C 227 mortar bar test, confirmed that there were no reactive products and evidence of reaction between aggregate particles and cement paste. However, mortar bars exposed to alkali solution (KOH) indicated that crystallized products having rosette morphology were observed in the interior wall of pores. EPMA results of mortar bar by ASTM C 227 indicated that white dots were observed on the surface of particles and these products were identified as Al-ASR gels. It can be considered that the mortar bar by ASTM C 227 started to appear sign of alkali-silica reaction in normal condition. EPMA results of the mortar bar by ASTM C 1260 showed the gel accumulated in the pores and diffused in to the cement matrix through cracks, and gel in the pores were found to be richer in calcium compared to gel in cracks within aggregate particles. In this experimental study, damages to mortar bars due to alkali-silica reaction (ASR) were observed. Due to the increasing needs of crushed stones, it is considered that specifications and guidelines to prevent ASR in new concrete should be developed.

• Korean journal of food and cookery science
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• v.6 no.3 s.12
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• pp.43-50
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• 1990

Distribution of amino acids and related compounds in the muscle extract of seven species of right-eye flounder (spotted halibut, slime flounder, marbled sole, sand flounder, stone flounder, frog fleunder and bastard halibut) were studied. The effect of heat treatment on quantitative change in the composition of amino acids and related compounds in the extract of sand fleunder muscle was also investigated since the sand flounder has much Ex-nitrogen in the extract of the muscle. The content of crude protein and that of pure protein were in the range of $17.54{\sim}19.99%$ and $15.63{\sim}17.95%$, respectively. Among the extracts of the seven fish muscle, stone flounder showed the highest content of Ex-nitrogen(2.12%). In the muscle extracts of the seven fish taurine was abundantly contained $(29.4{\sim}56.9%)$, and followed alanine $(6.6{\sim}10.4%)$ and glycine $(1.6{\sim}16.7%)$. The compositions of amino acids and related compounds were characterized by the existence of phosphoethanolamine, ${\alpha}-aminoadipic\;acid$, DL-allocystathionine, ethanolamine and ornithine. The experiments on amino acids and related compounds of the muscle extract of sand flounder with reference to heating time and temperature were resulted in that the amount of taurine, tyrosine, leucine and alanine were increased with the heating time at $100^{\circ}C$, whereas that of lysine, histidine, ${\alpha}-aminoadipic\;acid$ and proline were decreased with prolonged heating time. When heating temperature was changed from $90^{\circ}C$ to $130^{\circ}C$ for 60 min, the contents of taurine, alanine and leucine were increased, while that of histidine, lysine and aspartic acid were decreased.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.31 no.4
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• pp.113-122
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• 2013

In this study, the traditional structure of the impact on the stability analysis. Korean traditional landscape architecture column space of stonework stable composition as the foundation of the fence for a long time been known to fall down and not maintained. The destination of research Ohgokmun Damyang Soswaewon fence which is in harmony with nature is one of the traditional structures that affect its shape without being kept so far came true. This includes our ancestral wisdom and that wisdom can guess guesswork. But I let the traditional reproduction incidence structures frequently. This deviation from the traditional method of construction application of shorthand stand. Thus, the subject of this study, the factors that do not fall down fences Ohgokmun solution is to indirectly gain the weak. In addition, epidemiological studies and the methods of calculation of the inferred physical examination, the results of the analysis were derived through the following. First, the internal factors of the fence Ohgokmun constituting the structural member and the coupling of the scheme. 1) based on stable ground. Greater role in the country rock The fact that the settlement will have no symptoms. 2) to minimize the friction caused by hydrological water to remove the two-pronged process through stone work building form and menu sustaining power in hydrology and flooding made against the bypass channel. 3) due to the load bearing capacity and durability to withstand the strength of the material and the construction of structures in the form of a dispersion of power between each individual to maximize the process of getting traction was applied. Second, external factors Ohgokmun fence the results obtained through the calculation of the dynamics of repair, is greatly affected by the wind and the water gate of the fence, but the action of the structural stability of the lack of power that hurt enough conclusion. In this study, the results of the structure of internal and external influence as well through the structure can be viewed as composed consisting. However, over the next follow-up in terms of climate and environmental factors due to the fact that the fall might.

• Korean Journal of Food Science and Technology
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• v.25 no.4
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• pp.327-333
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• 1993

The processing conditions and quality of sardine surimi were examined: Raw sardine meat was separated, washed in 0.2% $NaHCO_3$ and 0.15% NaCl solution, and then dewatered by centrifuge. The dewatered sardine meat was chopped, mixed with 20% emulsion curd (soybean protein : water : refined sardine oil=1:5:2.6), 4% sorbitol, 4% sucrose, 0.2% polyphosphate and 0.1% sodium erythorbate by stone mortar. The mixed sardine meat was frozen with contact freezer, packed in carton box and then stored at $-25{\pm}2^{\circ}C$. The moisture, crude protein and lipid contents of the sardine surimi product was 73.3%, 15.0% and 6.9%, respectively. Fatty acid composition of product consisted of 28.8% of saturates, 24.3% of monoenes and 47.7% of polyenes and the major fatty acids were 16:0, 20:5, 18:1, 22:6 and 16:1. The results of changes in POV, TBA value, fatty acids, texture and sensory score of products during frozen storage showed that lipid oxidation and freeze denaturation of product could be retarded, and flavor enhanced by addition 20% emulsion curd and 0.1% sodium erythorbate. In an attempt to apply sardine surimi in producing surimi-based product, it was concluded that pollack surimi could be substituted with sardine surimi up to 40% without showing any significant changes in texture and taste of surimi-based product.

• Journal of the Korean earth science society
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• v.28 no.6
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• pp.733-742
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• 2007

Petrological, mineralogical, and geochemical analyses were carried on the paleolithic obsidian implements excavated at Wolseongdong, Daegu, Korea. The obsidians has a homogeneous glassy texture that can be observed in a typical obsidian formed from a rapid cooling of silicic magma. Major element composition of the obsidians represent calc-alkaline series. Comparing those with other obsidians from domestic local excavation sites, Mt. Baekdu, and Kyusu of Japan, the Wolseongdong obsidians show similar element distribution pattern with others in spite of small difference in trace and rare Earth element contents. Sr isotopes of the obsidians considerably differ from those of the obsidians from southern part of the Korean Peninsula or from Mt. Baekdu. K-Ar age is approximately 30 Ma, which is much older than Mt. Baekdu (10 Ma). Therefore, considering the characteristics of obsidians found in the Korean Peninsula including mineralogy, petrology, trace element, and isotopes chronology, the obsidians can be divided into four groups: Mt. Baekdu, southern part of Korea (Kyusu of Japan), middle part of Korea, and Wolseongdong region. These groups suggest a possibility of more than four different origins of the obsidians found in the Korean Peninsular.

• Korean Journal of Heritage: History & Science
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• v.53 no.3
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• pp.4-23
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• 2020

In this article, the excavation and research of cultural assets were set as a process and the improvement measures were considered. To this end, we examined the process of excavating cultural assets to diagnose problems, suggested changes in the format of reports and the establishment of a database, and drew up improvement models for Silla's ancient tombs and research. The problems of the current process of excavating cultural assets are as follows. First, investigation and research fail to integrate and merely comprise 'examination as an administrative procedure' or 'investigation for the sake of investigation', which ultimately hamper research and achievement. Second, there are differences in the composition or description of the report by surveyors or excavation agencies, which make it difficult to integrate data at a higher level. Third, the current form of reporting remains in analog format such as books and PDFs, which not only reduces continuity and efficiency to the research phase, but also lags behind the rapidly changing times. We believe that the improvement of these problems should be achieved by computerizing reports, converting them into digital formats, and establishing them in a database. First, regarding the transition to report format, it was pointed out that the form of excavation data, the final stage of the excavation process, remains analog and the improvement model was presented from the perspective of linking it to excavation and research, and the justification was emphasized through comparison with other cases. Second, the database reviewed the build model for Silla tombs. To this end, the purpose and expected effects, targets, progress, attributes, categories, and interfaces were examined.

• Applied Biological Chemistry
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• v.35 no.4
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• pp.254-259
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• 1992

The processing conditions and food components of meaty textured sardine burgers were studied to develope a new form of burger, The separated sardine meat was chopped, mixed with 14.1% emulsion curd, 1.5% table salt, 2.0% sugar, 0.4% sodium bicarbonate, 0.2% polyphosphate, 0.1% monosodium glutamate, 8.0% bread powder, 0.4% onion powder, 0.1% garlic powder, 0.1% ginger powder and 3.0% soybean protein by remodeled stone mortar. This seasoned sardine meat was fried in soybean oil $(165{\pm}2^{\circ}C,\;3min)$. The main fatty acids of sardine burger were palmitic acid, oletic, acid, linoleic acid, eicosapentaenoic acid and docosahexaenoic acid. Amino acid composition of sardine burger were mainly consisted of histidine, glutamic acid, leucine and lysine. The major taste compounds in the product were revealed nucleotides and their related compounds $(11.19{\sim}11.96\;{\mu}mole/g)$ such as IMP and free amino acids (1824.8 mg/100g) such as histidine, glutamic acid, leucine and lysine. Total creatinine, betaine and trimethylamine oxide were seemed to act an auxiliary role in taste of product.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.498-504
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• 1989

Processing conditions and food components of frozen seasoned anchovy meat products were investigated. The separated anchovy meat was chopped, mixed with 12.8% emulsion curd, 0.5% table salt, 2.0% sugar, 0.4% sodium bicarbonate, 0.2% polyphosphate, 0.2% monosodium glutamate, 0.3% onion powder, 0.1% garlic powder, 0.1% ginger powder, 3.0% soybean protein, and 0.2% sodium erythorbate by remodeled stone mortar. This seasoned anchovy meat was frozen with contact freezer, Packed in a carton box and then stored at $-25{\pm}2^{\circ}C$. The major fat acids of product were linoleic, oleic, palmitic, docosahexaenoic, linolenic, palmitoleic, eicosapentaenoic acid. Amino acid composition of product were mainly consisted of Glu, Asp, Leu, Lys and Ala. The taste compounds of product were IMP 160.0 mg/100g ; free amino acids such as Glu, His, Ala, Leu 503.7 mg/100g ; total creatinine 158.3 mg/100g and small amounts of betaine, TMAO.

• Journal of Korean Society of Forest Science
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• v.104 no.4
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• pp.588-597
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• 2015

This study was carried out to identify the reasons of the landslide by land creeping in South Korea in order to provide basic information for establishing the management plan for prevention. Total 29 sites of landslide areas caused by land creeping were observed in South Korea. Among them, the soil-composition of most frequent landslide areas occurred by land creeping was colluvium landslide as 75.9% (22 sites), followed by clay soil landslide as 10.3% (3 sites), bedrock landslide as 6.9% (2 sites), and weathered rock landslide as 6.9% (2 sites). According to the types of parental rocks, the investigated landslide areas were divided into 3 types: 1) metamorphic rocks including schist, phylite, migmatitic gneiss, quartz schist, pophyroblastic gneiss, leucocratic granite, mica schst, banded gneiss and granitic gneiss, 2) sedimentary rocks including limestone, sandstone or shale and mudstone, 3) igneous rocks such as granite, andesite, rhyolite and masanite. As a result, it was noticed that the landslides occurred mostly at the metamorphic rocks areas (13 sites; 44.8%), followed by sedimentary rock areas (12 sites; 41.4%), and igneous rock areas (4 sites; 13.8%). Looking at the direct causes of the landslide, the anthropological activities (71%) such as cut slopes for quarrying, construction of country house, plant, and road, farming of mountain top, and reservoir construction were the biggest causes of the landslides, followed by the land creeping landslides (22%) caused by geological or naturally occurred (22%), and cliff erosions (7%) by caving of rivers and valleys.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.36 no.1
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• pp.67-77
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• 2018

This study investigated the recognition of Koreanesss, preference factors and the difference of recognition from adjacent Chinese and Japanese gardens for foreign visitors of Seoul gardens, a Korean traditional garden located within the Marzahn garden in Berlin, Germany. Overall, the Chinese garden and the Japanese garden were better known to most visitors than the Seoul garden due to their earlier construction. The awareness of the specialty to the Korean garden was at an average level indicating most visitors did not recognize the difference among the traditional gardens constructed from other countries. These less awareness on the Korean garden was because the traditional gardens of the three countries are located adjacent to the park in a continuous landscape with similar plant species created through natural planting techniques. This means the Korean garden is required for considering diversity and representativeness of planting species, uniqueness in space composition and recognition of Korean oriental garden culture in an initial design project stage. Visitors without prior information has better understanding on Korean garden and higher revisit intention resulting in increasing publicity and understanding of Korean traditional garden. Among the preference factors representing Koreaness of the Seoul gardens, the waterfall, stream, pavilion and natural stone within the water landscape were visitors favorite interests due to design concept with a representative Korean stream scenery of Dokrack-dang and Byeolseo garden resulting in differences from the landscape displaying technique for other oriental gardens. These stylistic differences in the dominant landscaping of garden architecture from surrounding the physical environments, the garden displaying technique derived from Korean natural landscape can be recognized as an unique garden element for foreign visitors.