• 농업과학연구
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• 제38권4호
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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.

• 대한지리학회지
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• 제28권2호
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• pp.99-111
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• 1993

풍화작용은 여러 영역에 의해 지배를 받고 있으며 지형형성작용 중 가장 기본이 된다. 우리나라와 같이 화강암류로 구성된 지역에서는 다른 암석류로 구성된 지역보다 풍화작용이 활발히 진행되어 풍화산물이 많이 존재한다. 본 연구에서는 화강암 풍화산물이 형성된 영역과 기계적 풍화지수 및 특성을 살펴보았다. 그 결과 토화학적 풍화작용은 clayey gruss에서, 지화학적 풍화는 gruss에서, 쪼개짐작용은 풍화암석에서 강하게 작용하고 있었다. 기계적 풍화지수는 일반적으로 clayey gruss 계통은 5내외이고 gruss는 10내외 정도이었다. 그리고 입자붕괴는 풍화작용과 열수작용에 의해 형성되었으며, 세립질로 구성된 식토계통은 주로 열수영역을 많이 받았고 조립질로 구성된 사토계통은 풍화작용을 강하게 받았다.

• 한국토양비료학회지
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• 제36권6호
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• pp.367-375
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• 2003

본 연구는 농촌지역에 많이 보급되어 있는 50 마력급 트랙터의 견인 및 작업성능을 우리나라의 주요 수도 포장을 대상으로 컴퓨터 모의실험을 통해 예측하기 위해 수행되었다. 모의실험은 트랙터의 견인력에 영향을 미치는 토양인자와 차량인자를 포함하는 수학적 모델을 이용하였다. 토양의 물리적 특성은 우리나라 수도재배의 대표적인 지역 중의 일부라고 볼 수 있는 이리, 남양간척지, 아산만지역, 평택, 밀양, 상주, 김해, 김포, 안동, 안성, 음성, 강화지역 등에서 서로 다른 면 단위 지역을 선택하여 총 40개 지역에서 측정하였다. 40개 조사지역의 토성은 미사질양토(SiL)지역이 26곳으로 가장 많았으며 양토(L)가 5곳, 사질양토(SL)가 4곳, 미사질식양토(SiCL)가 3곳 등으로 조사지역의 대부분의 토양은 양질계통이었다. 이들 지역에서 경운정지 시기의 토양수분함량은 주로 20-40%의 범위이었으며, 드물게 20% 이하 지역과 50%가 넘는 지역이 한 두 곳 있었다. 용적밀도는 대부분의 조사지역에서 $1,500-1,700kg\;m^{-3}$의 범위이었다. 원추지수는 2부터 $12kg\;cm^{-2}$까지 넓은 범위에 걸쳐 나타났다. 전체 조사지역에서 시뮬레이션에 의해 예측된 트랙터의 견인력은 63-1,469 kgf까지 매우 넓은 범위에 걸쳐 분포하였으며, 아주 연약한 지역을 제외하고는 대부분의 지역에서 1,000 kgf 이상을 나타내었다. 한편, 시뮬레이션에 의해 트랙터의 경운작업 가능성을 조사한 결과, 대부분의 지역에서 트랙터에 의한 원활한 경운작업이 가능한 것으로 조사되었으나 안동과 남양만의 일부 지역에서는 트랙터에 의한 원활한 경운작업이 어려울 뿐만 이니라 경우에 따라서 는 트랙터 자체의 이동성 문제도 발생할 수 있는 것으로 판단되었다.

• 정보처리학회논문지A
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• 제11A권5호
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• pp.365-372
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• 2004

최근 복잡한 3차원 모델의 활용 범위가 확대됨에 따라 메쉬 모델의 간략화에 관한 연구가 활발히 진행되고 있다. 본 논문에서는 기존의 모델 간략화 과정에서 널리 사용되는 모델의 정점에 대한 위치 정보에 근거한 기하 정보 기반의 간략화 방법에 모델의 속성 정보를 동시에 이용한 새로운 간략화 방법을 제시한다. 대부분의 3차원 메쉬 모델의 정보에는 기하 정보뿐만 아니라 모델의 색상, 질감, 그리고 곡률 등과 같은 속성 정보가 포함되며, 기존의 간략화 방법은 통상적으로 기하학적 정보나 속성 정보를 개별적으로 적용하여 메쉬를 간략화 한다. 본 논문에서 제시된 간략화 방법은 모델의 기하학 정보와 속성 정보를 동시에 적용하여 메쉬 간략화를 수행하였다. 특히 본 논문에서는 메쉬의 간략화에 상대적으로 수행 시간과 충실도에 장점을 지닌 이차 오차 척도(quadric error metric)를 확장하여 일반적인 기하학적 정보에 속성 정보를 추가하였다. 따라서, 제안된 메쉬 간략화 방법은 기하 정보기반으로 간략화를 수행하는 이차 오차 척도에 속성 정보가 추가된 간단한 이차식으로 확장하여 표현할 수 있다. 이는 기하 정보만을 이용하였을 때의 이차식의 공간 차수를 m=0으로 두었을 때 추가된 속성 정보의 특성에 따라 차수를 확장 함(m>0)으로서 계산이 가능하다. 실험 결과, 제안된 방법에 의한 모델의 간략화 결과를 원 모델과 비교 시 기하 정보만을 이용한 기존의 간략화 방법의 수행 결과에 비하여 모델의 전체적인 외형 등 특성 정보의 충실도가 높다는 것을 입증할 수 있었다.

• 한국재료학회지
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• 제21권5호
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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.

• 한국식품영양학회지
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• 제31권5호
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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.

• 한국재료학회지
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• 제21권10호
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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.

• 한국식품영양학회지
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• 제32권2호
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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.

• 한국축산식품학회지
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• 제42권4호
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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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• 제35권6호
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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.