• Korean Journal of Agricultural Science
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• v.38 no.4
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• pp.631-639
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• 2011

This research was conducted to investigate potential use of New Zealand spinach (Tetragonia tetragonoides) as a new vegetable crop which will be cultivating in salt-affected soils including reclaimed land. Traditionally New Zealand spinach has been studied to explore functional compound or salt removing potential. To cultivate the crop species in the salt-affected soil widely, it is essential to obtain salt and soil texture responses under the controlled environment. Fifty nine New Zealand spinach ecotypes native to Korean peninsula first collected over seashore areas, and primitive habitat soil environment was evaluated by analyzing soil chemical properties from 32 locations. Different textures of sandy, silt loam, and sandy loam soils were prepared from nearby sources of sea shore, upland and paddy soils, respectively. Target salinity levels of 16.0 dS/m, 27.5 dS/m, 39.9 dS/m, and 52.4 dS/m in electrical conductivity (ECw) were achieved by diluting of 25, 50, 75, 100% (v/v) sea water to tap water (control, 0.6 dS/m), respectively. Various measurements responding to soil texture and irrigation salinity included plant height, root length, fresh weight (FW), dry weight (DW), leaf parameters (leaf number, leaf length, leaf width), lateral branching, and inorganic ion content. was found to adapt to diverse habitats ranging various soil chemical properties including soil pH, organic matter, exchangeable bases, EC, and cation exchange capacity (CEC) in Korea. Responding to soil texture, New Zealand spinach grew better in silt loam and sandy loam soil than in sandy soil. Higher yield (FW and DW) seemed to be associated with branch number (r=0.99 and 0.99, respectively), followed by plant height (r=0.94 and 0.97, respectively) and leaf number (r=0.89 and 0.84, respectively). Plant height, FW, and DW of the New Zealand spinach accessions were decreased with increasing irrigation salinity, while root length was not significantly different compared to control. Based on previous report, more narrow spectrum of salinity range (up to 16 dS/m) needs to be further studied in order to obtain more accurate salinity responses of the plant. As expected, leaf Na content was increased significantly with increasing salinity, while K and Ca contents decreased. Growth responses to soil texture and irrigation salinity implied the potential use of New Zealand spinach as a leafy vegetable in salt-affected soil constructed with silt loam or sandy loam soils.

• Journal of the Korean Geographical Society
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• v.28 no.2
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• pp.99-111
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• 1993

The transformation of rocks into unconsoli-dated debris is the prime geomorphic processes including weathering and soil forming process. In these processes, rocks tend to be unconsol-idated debris with small particles. Particularly, typical granite is more likely affected by weathering, since the rock consists of quartz, feldspar and mica that can be easily coarse-grained and well jointed without bedding. The purposes of this study are to clarify the index and properties of mechanical weathering that contributed to transformation of granite distributed in Korea. A total of seventy-three samples of weathering products of granite in Korea were collected during the three-year period, March 30, 1989 to February 21, 1992. The prticle analysis was performed for clay, silt and sand using Sieve and Hydrometer. The results of the analysis are as the followings: First, soil textures in the study area are included seven categories of textures as C, CL, SCL, Sil, SL, LS, and S. Among these textures, the most frequent soil texture were SL, S and SCL in order. Second, the weathering products of granite are crumbled by weathering and hydrothermal. Clay texture consisted of fine materials seems to be influenced by hydrothermal, while Sand texture composed of coarse materials, seems to be significantly influenced by weathering. Third, the index of mechanical weathering by region indicates that Hawngdeung(1) is the lowest as 2.37 and the index by soil texture shows that Clay texture is the lowest as 2.46. Forth, the regression analysis of MW showes that sand/clay variable is the most significant variable. Finally, pedochemical weathering is prevailed on the clayey gruss and geochemical weathering is on the gruss and shattering is on the weathered rock, strongly, but the fine materials in some sites were formed by argillation of hydrothermal.

• Korean Journal of Soil Science and Fertilizer
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• v.36 no.6
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• pp.367-375
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• 2003

The aim of this study was to investigate the soil physical properties and the traction characteristics of paddy field before tillage by a computer simulation. Soil physical properties, such as soil moisture content, bulk density, soil hardness, and soil texture were measured in the twelve rice production area. Mathematical model based on dimensional analysis which include soil physical properties and vehicle factors was used for the computer simulation. Most of the soil texture of the investigated area was silty loam, loam and silty clay loam. Soil moisture content ranged between 20 and 40% mostly. Soil bulk density was in the range of 1,500 to $1,700kg\;m^{-3}$. Soil hardness ranged between 2 to $12kg\;cm^{-2}$ mostly. Soil hardness incorporates the effects of many soil physical properties such as moisture content, texture and bulk density, and so the range of soil hardness was greater than that of any other physical properties. The predicted net traction was in the range of 70 to 1,500 kgf depending on the area, but it was above 1,000 kgf for most of the investigated area. Thus it was concluded that 50 HP tractor can pull the four row moldboard plow considering the conventional tillage depth and width. But for the soft soil area such as Andong and Namyang, tractor itself may have mobility problem and show high slip during plowing operation.

• The KIPS Transactions:PartA
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• v.11A no.5
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• pp.365-372
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• 2004

Recently, the studies for mesh simplification have been increased according to the application area of the complicate 3D mesh models has been expanded. This paper introduces a novel method for mesh simplification which uses the properties of the mesh model in addition to the geometric locations of the model. The information of the 3D mesh model Includes surface properties such as color, texture, and curvature information as well as geometic information of the model. The most of current simplification methods adopt such geometric information and surface properties individually for mesh simplification. However, the proposed simplification method combines the geometric information and solace properties and applies them to the simplification process simultaneously. In this paper, we exploit the extended geometry based quadric error metric(QEM) which relatively allows fast and accurate geometric simplification of mesh. Thus, the proposed mesh simplification utilizes the quadric error metric based on geometric information and the surface properties such as color, normal, and texture. The proposed mesh simplification method can be expressed as a simple quadric equation which expands the quadric error metric based on geometric information by adding surface properties such as color, normal, and texture. From the experimental results, the simplification of the mesh model based on the proposed method shows the high fidelity to original model in some respects such as global appearance rather than using current geometry based simplification.

• Korean Journal of Materials Research
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• v.21 no.5
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• pp.263-267
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• 2011

The present study was carried out to evaluate the microstructural and mechanical properties of cross-roll rolled pure copper sheets, and the results were compared with those obtained for conventionally rolled sheets. For this work, pure copper (99.99 mass%) sheets with thickness of 5 mm were prepared as the starting material. The sheets were cold rolled to 90% thickness reduction and subsequently annealed at $400^{\circ}C$ for 30 min. Also, to analyze the grain boundary character distributions (GBCDs) on the materials, the electron back-scattered diffraction (EBSD) technique was introduced. The resulting cold-rolled and annealed sheets had considerably finer grains than the initial sheets with an average size of 100 ${\mu}M$. In particular, the average grain size became smaller by cross-roll rolling (6.5 ${\mu}M$) than by conventional rolling (9.8 ${\mu}M$). These grain refinements directly led to enhanced mechanical properties such as Vickers micro-hardness and tensile strength, and thus the values showed greater increases upon cross-roll rolling process than after conventional rolling. Furthermore, the texture development of <112>//ND in the cross-roll rolling processed material provided greater enhancement of mechanical properties relative to the case of the conventional rolling processed material. In the present study, we systematically discuss the enhancement of mechanical properties in terms of grain refinement and texture distribution developed by the different rolling processes.

• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.760-765
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• 2018

In order to observe physical properties of rice depending on reheating, the study cooked rice developed for high quality cooked rice and analyzed physical properties of rice depending on reheating following 24 hr refrigeration. As a result of palatability of cooked rice, Samgkwang had the lowest hardness, while Daebo and Haiami had the highest one. With respect to adhesiveness, toughness and stickiness, Sindongjin exhibited lowest properties. After cooking each rice by cultivars, the study observed their color, texture properties, and microstructure immediately after cooking, after 24 hr of refrigeration and further on. Lightness of cooked rice tended to drop because of refrigeration and reheating. Analysis of texture properties after cooking revealed that Haiami marked the highest points in all categories. When stored for 24 hr after cooking, hardness, viscosity and chewiness increased in cooked rice followed by a decrease after reheating. Observation of the microstructure of cooked rice using a scanning electron microscope revealed that Haiami had its particles in the center as closely condensed. It was apparent that all the cultivars formed stoma in an obvious manner because of refrigeration and reheating. The results of the present study show that physical properties of cooked rice varied according to reheating after cooking and storage depending on the inherent characteristics of rice cultivars.

• Korean Journal of Materials Research
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• v.21 no.10
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• pp.556-562
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• 2011

We carried out this study to evaluate the grain refining in and the mechanical properties of alloys that undergo severe plastic deformation (SPD). Conventional rolling (CR) and cross-roll rolling (CRR) as SPD methods were used with Ni-20Cr alloy as the experimental material. The materials were cold rolled to a thickness reduction of 90% and subsequently annealed at $700^{\circ}C$ for 30 min to obtain a fully recrystallized microstructure. For the annealed materials after the cold rolling, electron back-scattered diffraction (EBSD) analysis was carried out to investigate the grain boundary characteristic distributions (GBCDs). The CRR process was more effective when used to develop the grain refinement relative to the CR process; as a result, the grain size was refined from $70{\mu}m$ in the initial material to $4.2{\mu}m$ (CR) and $2.4{\mu}m$ (CRR). These grain refinements have a direct effect on improving the mechanical properties; in this case, the microhardness, yield and tensile strength showed significant increases compared to the initial material. In particular, the CRR-processed material showed more effective values relative to the CR-processed materials. The different texture distributions in the CR (001//ND) and CRR (111//ND) were likely the cause of the increase in the mechanical properties. These findings suggest that CRR can result in materials with a smaller grain size, improved texture development and improved mechanical properties after recrystallization by a subsequent annealing process.

• The Korean Journal of Food And Nutrition
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• v.32 no.2
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• pp.98-105
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• 2019

In this study, bread was prepared using various amount of 'Fuji' apple juice, and quality and antioxidant properties investigated. Bread was prepared with water, butter, yeast, salt, sugar, wheat flour, skim milk powder and 10, 20 and 30% (w/w) 'Fuji' apple juice. Leavening ability and pH of dough were also investigated. Volume, pH, specific volume, baking-loss rate, chromaticity and texture were investigated as quality properties, whereas the total polyphenol content, ABTS and DPPH radical scavenging activity as the antioxidant properties of bread containing various amount of apple juice. The pH and leavening ability of dough were observed to decrease with increasing amount of apple juice. In the quality properties of bread, pH, volume, specific volume, and baking-loss rate decreased. Regarding chromaticity and texture of bread prepared with increasing amount of 'Fuji' apple juice, L (bright) values at crust and crumb of bread decreased, while hardness, chewiness and gumminess increased. Total polyphenol content increased with increasing amount of apple juice, while DPPH and ABTS radical scavenging activities showed no significant differences. Consequently, these results support the possible use of apple juice for baking foods in food industry, as addition of apple juice enhances the quality and antioxidant properties of bread.

• Food Science of Animal Resources
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• v.42 no.4
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• pp.593-608
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• 2022

The effect of hot-air dried Lentinula edodes pileus (DLE) on the quality and organoleptic properties of rolled-dumplings was evaluated. DLE was prepared by drying at 60℃ for 24 h and added (Non, 7%, and 9%) to rolled-dumplings. The proximate composition, pH, color (CIE L^*, a^*, b^*), and cooking yield were analyzed. Texture profile analysis, electronic-nose (e-nose), electronic-tongue (e-tongue), and organoleptic evaluation were also conducted. The cooking yield of dumplings with 9% DLE was significantly lower than that of the congeners without DLE, whereas 7% DLE did not lead to significant differences compared without DLE. With increasing DLE addition, the pH and lightness of the dumplings decreased significantly, whereas the redness tended to increase. The texture profile was significantly higher for the dumplings with DLE compared to those without DLE. E-nose analysis confirmed that DLE addition led to the positive odors (methanethiol: meaty, sulfurous; 3-methylbutanal: malty, toasted) and the negative odors (trimethylamine: ammoniacal; acetic acid: acidic, sour). E-tongue analysis showed that DLE addition decreased the intensity of the sourness and increased the intensity of the saltiness and umami of rolled-dumplings. DLE addition improved the overall organoleptic properties, but 9% DLE can be recognized as a foreign substance in organoleptic acceptance. Consequently, DLE has the potential to serve as a flavor and odor enhancer for rolled-dumplings, and the addition of DLE can positively improve consumer acceptance by improving the quality and organoleptic properties.

• Animal Bioscience
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• v.35 no.6
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• pp.927-937
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• 2022

Objective: Frankfurters are emulsion-type sausages that are widely consumed worldwide. However, some concerns regarding negative health effects have been raised because of the high fat content and the type of fat. This study aimed to evaluate the effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters. Methods: The different formulations for the frankfurters were as follows: 20% beef fat (BF), 20% pork backfat (PBF), 20% duck fat (DF), 20% soybean oil (SO), 20% duck fat/1% κ-carrageenan (DFC), and 20% soybean oil/1% κ-carrageenan (SOC). Physicochemical (fatty acid profile, color, rheological properties, cooking loss, water holding capacity, emulsion stability, and texture profile analysis), oxidative stability and sensory properties of frankfurters were evaluated. Results: Duck fat and κ-carrageenan improved rheological properties of meat batter, and physicochemical properties (emulsion stability, cooking loss, and hardness) of frankfurters. Moreover, duck fat added-frankfurters (DF and DFC) had higher oxidative stability than that of soybean-added frankfurters (SO and SOC) during refrigerated storage for 28 days. In sensory evaluation, flavor, texture, and overall acceptability of DFC were acceptable to untrained panelists. Conclusion: Our data suggest that duck fat and κ-carrageenan can replace beef fat and pork backfat in frankfurters. Duck fat and κ-carrageenan contributed to improve the physicochemical properties and oxidative stability while maintaining sensory properties. Therefore, the use of duck fat and κ-carrageenan may be a suitable alternative for replacing beef fat or pork backfat in frankfurters.