• KSBB Journal
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• v.19 no.2
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• pp.93-97
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• 2004

We investigate the effect of enzyme pretreatment using protease, carbohydrase, and lipase on improvement of sludge treatment efficiency by measuring SCOD and TCOD. The enzyme-pretreatment increases SCOD of excess sludge. In addition, the amount of sludge reduction during digestion, in terms of SCOD and TCOD, are enhanced by enzyme-pretreatment. Among pretense, carbohydrase, and lipase, pretense showed the best enhancement of the sludge treatment efficiency. Sludge digestion followed by ozone and enzyme treatments showed more effective sludge treatment when compared with ozone treatment alone. Therefore, we expect that enzyme pretreatment can be used as a useful tool for enhancing the sludge treatment efficiency.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.4
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• pp.1084-1091
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• 2015

Aquaculture of olive flounder started in the middle of 1980's and now farming has been taken place in many places along the coastal line in Korea. The taste of olive flounder has a good chewy texture because of high collagen content, low fat content, so it is popular for sliced raw fish. Olive flounder is popular among Koreans but the consumption pattern is uniformly so as to be used as sliced raw fish but not other ways. So, now there needs to develop high valued-processed food using olive flounder. This study was set to investigate the processing of terrine by using olive flounder, in which terrine is French style meat loaf that is well favored around the world. In this study, terrine was prepared by chopping olive flounder meat with 39 g egg white and 10 mL fresh cream (per 50 g fillet) and then seasoned with 5 mL lemon juice, 5 mL brandy, 0.05 g salt and 0.05 g pepper. The 25 g of dough was placed on a vinyl wrap, put with 2 g cheese, and layered an another 25 g dough, and then rolled up and wrapped by aluminium foil. Two different cooking methods were used for terrine processing in this study. Terrine-1 was cooked by vacuum sealed in polyethylene film ($20{\times}30{\times}0.05mm$) after boiling for 5 min and stored at $-20^{\circ}C$ for 7 days. Terrine-2 was prepared by vacuum sealed in polyethylene film ($20{\times}30{\times}0.05mm$) and stored at $-20^{\circ}C$ for 7 days. After 7 days, Terrine-1 was thawed and then heated up in microwave for 2 min (Sample-1), while Terrine-2 was thawed and then boiled in water for 5 min (Sample-2). Viable bacterial count, chemical composition, pH, salinity, hardness, TBA, free amino acid content, and sensory evaluation were measured for both Sample-1 and Sample-2. Especially, the scores of sensory evaluation of Sample-2 is slightly higher than that of Sample-1. On the other hand, there were no significant differences on color, odor, taste, texture, and overall acceptance between Sample-1 and Sample-2.

• Korean Journal of Environment and Ecology
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• v.24 no.6
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• pp.751-762
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• 2010

In order to understand the influence that the plant cover condition of the high-rise building outer space causes to the temperature change, we selected 12 high-rise building constructed in Seoul City. The land cover type of the outside was classified into six type(outer road, paved surface, shrub/grassland, single-layer tree planting-site, multi-layer planting-site, and waterscape facilities) and the temperature was measured at the representative point for each type in order to analyze the land cover temperature differential for each type of the high-rise building outer space. The study area showing the temperature tendency to be similar based upon one way analysis of variance after selecting the central part of the outer road for a control and measuring a temperature in order to consider the neighboring environmental difference of the dozen building was classified into 4 groups. As to the one-way layout result of variance analysis with the land cover type of the classified group and outer space temperature, the single-layer tree planting-site, waterscape facilities, and multi-layer planting-site belonged mainly to the low temperature section. The shrub/grassland, paved surface, and outer road belonged to the high temperature region. The temperature difference between low temperature region and high temperature region is about $1.06{\sim}6.17^{\circ}C$. However, the temperature in the Outer Space of the Super-High-Rise Building was variously appeared by the influence such as the cramped of the created planting-site and waterscape facilities area, the increase of amount of solar radiation and the reduction of reflection amount of light due to building etc.. Thus, the composition all produced the area of the green quantity required for each space and water space in advance. It was determined that there were the minimum area displaying an effect and the necessity to it secures the green quantity.

• Korean Journal of Food Science and Technology
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• v.14 no.4
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• pp.301-308
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• 1982

Chungkook-jang Koji was fermented with rice straw at $40^{\circ}C\;and\;50^{\circ}C$ for 72 hours. The changes of proximate composition, pH, titrable acidity, nitrogen compounds, protease activity and free-amino acids during the fermentation were investigated. Moisture, lipid and protein contents remained essentially unchanged during the fermentation. The pH was gradually increased from 6.4 to 7.46 and 7.82 at $40^{\circ}C\;and\;50^{\circ}C$, respectively, after 72 hour fermentation. Amino type and water soluble nitrogen increased as fermentation progressed. however, the former slightly decreased after 60 hour fermentation. Chungkook-jang fermented at $40^{\circ}C$ showed somewhat higher protease activity than $50^{\circ}C$. However, protease activity at both fermentation temperatures showed the same trend; that is, it increased until 48 hour fermentation and thereafter decrease. Free amino acid content of Chung-kook-jang after 72 hour fermentation at $40^{\circ}C$ was 6 times greater than that of the steamed soybean, while it was 2.5 times greater at $50^{\circ}C$. Based on these results. it seems that the optimum fermentation conditions for Chungkook-jang were $40^{\circ}C$ and 72 hours.

• Korean Journal of Weed Science
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• v.7 no.1
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• pp.35-44
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• 1987

Differing in water conditions, the dry matter weight per plant was highest at 0 cm flooding depth, and was decreased at above 2 cm flooding depths. The shoot and spikes per pot developed best at flooding depths of 0 and 2 cm, but worst at -5cm or above 4cm flooding depths. The dry matter weight of shoots was linearly increased, but the weight of roots was sharply decreased according to high temperature after flower initation. The shoots and spikes per pot developed more effectively at 25$^{\circ}C$ than at 35 or 15$^{\circ}C$. The number of shoot and spike per pot were decreased according to higher shading. The effects of shading of 25-45% were not significantly small. The natural white and yellow spectra were the most effective to increase dry matter weight, shoots and spikes per pot. The dry matter weights of shoot and root per plant were not significantly different among at: 50 and 75% clay. The number of shoots were best and continuously increased at 75% clay, and the increments at 0 and 100% clays showed the lag period at early stage. The pattern of spikes was similar to shoots with less difference in various clay composition. The dry matter weight per plant in paddy field and upland field was basically similar. The numbers of shoot and spike were increased in response to increased fertilizer levels up to 20Kg per 10a of each component.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.774-783
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• 2013

This study investigated the quality characteristics of boiled pork with different amounts (0.5, 1, 1.5, or 2%) of green tea, oolong tea and black tea extracts. Characteristics measured included approximate composition, water holding capacity (WHC), hardness, pH, Hunter's color value, total aerobic bacterial counts, volatile basic nitrogen (VBN), 2-thiobarbituric acid reactive substances (TBARS), and sensory qualities. Green tea approximately contained 3.4%, 31.8%, 5.5%, and 57.7% of moisture, crude protein, crude ash, and carbohydrate, respectively. There were no significant differences with the type of tea. However, the crude fat content of green tea, oolong tea, and black tea were 1.6%, 1.0%, and 0.9%, respectively. Green tea had the highest content of crude fat (p<0.05). Boiled pork approximately contained 55.1%, 38.6%, 5.2% and 0.9% moisture, crude protein, crude fat and crude ash, respectively. The WHC of boiled pork, with tea extract added, significantly increased and there were no significant differences according to the type of tea. The hardness of boiled pork significantly increased as the amount of tea extract added increased (p<0.05). The pH of the boiled pork was not significantly different after storage for one day, but significantly decreased in control groups and boiled pork with 0.5% of any tea extract added during storage. However, in boiled pork with 1%, 1.5%, or 2% of any tea extract added, pH was not significantly different during storage. The Hunter's L and b values decreased in all boiled pork. The Hunter's a-values also decreased in boiled pork with green and black tea extract added, but increased in boiled pork with oolong tea extract added. In boiled pork with tea extract added, total aerobic bacterial counts significantly decreased as the amount of tea extract added increased during storage (p<0.05). The VBN values significantly increased during storage in all groups. TBARS values were significantly lower in boiled pork with green tea extract added, oolong tea added (at concentrations of 1%, 1.5%, or 2%), and black tea extract added compared to control groups on the first day. The sensory evaluation results showed that the color, flavor, and overall acceptance of boiled pork containing 1% of oolong or black tea extracts had the highest scores but there were no significant differences. However, taste scores were significantly different (p<0.05). These results indicate that boiled pork has improved quality characteristics with 1% of oolong or black tea extracts added.

• Journal of the Korean Institute of Landscape Architecture
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• v.40 no.2
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• pp.112-129
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• 2012

The aim of this study was to provide basic data in managing the project that was carried out on Bulgwangcheon in a nature-friendly way to improve the conditions around the areas, which was brought to completion in 2002, based on changes in ecological characteristics. For this propose, this study examined documents related to the project, compared physical and enviromnental changes before and after the project was conducted and analyzed changes in the stream ecosystem. The result showed that in areas that effluent water was often observed, especially when it rained, the river wall was washed away and vegetation was found damaged. As for actual vegetation, this study compared planting coverage of each section of the research area and actual vegetation charts. The results indicated that Lespedeza spp., Aster koraiensis among mixed seeds that were planted in the reservoir path were almost swept away while Festuca arundinacea dominated the areas. Phragmites communis, Miscanthus sacchariflorns and Salix gracilistyla which had been planted in a small number were also almost washed out though a small number of them were left to form a colony. After examining the topography and structure of the plant community, this study found that areas where mixed seed were planted had changed into two types of vegetation: First type of area is dominated by P and R which are usually raised in apron with abundant floating particles. The second type of area is dominated by dry gramineous plant such as F and A. Areas around low flow channel where Phragmites communis, Miscanthus sacchariflorus and Salix gracilistyla planting construction method is applied was washed away with the width of low flow channel reduced. Though P, M and S formed a small community in some areas around the low flow area, they were in small number and in composition of simple plant species. Two ways were suggested in this study to manage the stream in an ecological way. First, adequate revetment construction methods should be applied by monitoring the flow of the stream as well as considering the flood control of urban streams. Second, target vegetation communities that are suitable for the environment of the stream should be chosen and be plantedconstantly with high density. At the same time, ornamental native plants shouldn't be planted as they have been and disturbing vegetation should be removed.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.28 no.3
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• pp.60-71
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• 2010

The purpose of this paper is to provide a unified examination of apparently quite different gardens in terms of Carl Jung's psychological concepts such as Archetypes, Individualization, and a natural tendency towards balance or wholeness. In Jung's psychological framework, Archetypes are innate, universal prototypes for ideas and function as the first original models upon which all other similar persons, objects or concepts are derived, copied or patterned. Jung proposes that Individualization be achieved through a natural tendency towards balance, especially the balance between the conscious and the unconscious. This paper deals with three gardens, each of which represents a distinct cultural region: Bu-Yong Ji(芙蓉池) at the Changdeok Palace(Oriental), the Patio of the Lions at the Alhambra(Islamic), and the Fountain of Apollo at the Versailles Palace(Western). It is argued that all of three have in common a natural tendency towards balance and symbolize mandala, the archetype of wholeness. Bu-Yong Ji is in the form of quadrangle which embodies Yin and Yang. In the Patio of the Lions, the basin at the center and the four channels, which symbolize the waterway of the Garden of Eden and the four rivers in Paradise respectively, are constructed in the form of a quadripartite composition. The overlapped circle and rectangular shaped pond of the Fountain of Apollo also represents mandala. Symbols representing the same archetype can vary from culture to culture. This explains the differences among the three gardens with respect to specific aspects of external forms. In other words, an archetypal image can give rise to various forms in different cultures, and thus quite different mediums of design or design details may be developed. In conclusion, the three gardens give us a good example as to how an archetypal image can be expressed in different ways from culture to culture and how seemingly different design details can be analyzed in a unified way.

• Journal of Animal Science and Technology
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• v.46 no.2
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• pp.217-226
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• 2004

This study was canied out to evaluate the quality characteristics of the fermented pork with Korean traditional seasonings. The samples, outside muscle of pork ham were cut to cube(7 ${\times}$ 12 ${\times}$ 2cm) and five Korean traditional seasonings such as garlic paste(TI), pickled Kimchi(T2), pickled Kimchi juice(T3), soybean paste(T4), red pepper paste(T5) were seasoned by the proportions of meat to seasonings(1 : 1). The seasoned samples were fennented at - 1 ${\pm}$ 1$^{\circ}C$ for 20 days. According to proximate composition analysis, all pork samples contained protein 20 ${\sim}$ 22%, fat 3 ${\sim}$ 5%, moisture 64 ${\sim}$ 70% and ash 1.8 ${\sim}$ 2.0%. However, T5 had high crude fat level and relatively low moisture content. The highest pH among treatments was shown in TI whereas T3 showed the lowest. Water holding capacity(WHC) of T4 and T5 were higher, while those values were lower in T3 compared with other treatment. Shear force value was the highest in T5, while it was the lowest in T4. TBARS value of T3 was the highest, while that was the lowest in T4. Moreover the highest VBN value was observed in T4 due to fermentation of soy protein. However, the lowest VBN value shown in Tl indicated the inhibition of protein degradation by the garlic. The highest saccarinity was shown in T5 but it was the lowest of in T3. Salinity was shown to be high in T2 and low in T5. $L^*$ values of T4 was higher both at the surface and inner side of samples than the others but T5 showed the lowest value. T2 showed the highest $a^*$ value but T4 and T5 showed the lowest. In the result of sensory evaluation for cooked meat, T5 had the highest score in all item including overall acceptability, while T4 had the lowest score. Unsaturated fatty acid(UFA) ratio of T5 and n were 72.16 and 69.93 respectively, and the ratio of UFA/Saturated fatty acid(SFA) were higher in the order of T5 >T4> T3 >Tl >T2. Overall quality characteristics were higher in the order of T5 >T2 >Tl >T4 >T3.

• Journal of Animal Science and Technology
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• v.46 no.2
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• pp.165-172
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• 2004

This study was conducted to investigate changes in physico-chemical characteristics of Hanwoo carcass according to different castration and slaughtering ages. Total 75 Hanwoo calves(average 4 months old) were randomly assigned to Control(bulIs). Treatment I. Il , III. or IV(castrated on 4. 9. 12. and 16 months of age, respectively) and slaughtered at 7. 9. 12, 16, and 28 months of age. Moisture contents in M. Longissimus dorsi of both Hanwoo bulls and steers were decreased as the slaughtering age increased. Moisture contents in all steer groups were significantly(P <0.05) lower(average 68.63%) than that in bulls(72.18%) at 28 months of age. Crude fat contents tended to increase as the slaughtering age increased. Crude fat contents in Treatment III(castrated at 12 months of age) at 28 months of age were 10.24% which was the highest among all steer groups. Crude protein contents in M. Longissimus dorsi of Hanwoo bulls were around 23% regardless of slaughtering age. Water holding capacity(WHC) of both bulls and steers tended to increase as the animals aged. Steers showed rapid increase in WHC after 16 months of age and showed higher(78.39%)) WHC than bulls(70.00%) at 28 months of age. Palmitic acid(CI8: 0) contents in Hanwoo bulls were increased as the slaughtering age increased(20.92 \longrightarrow 24.22%) whereas stearic acid(CI8: 0) contents were decreased(I8.l5 \longrightarrow11.32%). Oleic acid(CI8: I). a major unsaturated fatty acid. significantly(P <0.05) increased(25.59 \longrightarrow 37.90%) when slaughtering age of Hanwoo increased. Changes in fatty acid composition in Hanwoo steers were similar to those in bulls except oleic acid contents were higher and stearic acid contents were lower than bulls at 28 months of age.