• Korean Journal of Environmental Agriculture
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• v.5 no.1
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• pp.1-10
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• 1986

To investigate the effects of paper sludge on the seasonal variations of soil humus, paper sludges were applied to the pots at the rates of 600㎏/10a which was either preadjusted C/N ratio to 30 : 1 or not adjusted. The effects were compared with those of control. 1) The contents of ether soluble materials, resins, water soluble polysaccharides, hemicellulose, cellulose, ligno-protein, humic acid and fulvic acid were higher in the sludge treated soil than in the control, furthermore, the content of ligno-protein had positive correlation with that of organic nitrogen in soil. 2) Optical density of UV and visible spectra of humic acid obtained from all the treated soil was decreased with increasing wavelength. In functional groups of humic acid, phenolic-OH/alcoholic-OH ratio was slightly higher in the sludge treated soil than in the control. The types of humic acid in all treated soil were P and Rp types. 3) The infrared spectra of humic acid extracted from the soil were characterized by main absorption bands in the regions of $3, 400cm^{-1}$(H-bonded OH), $2,900cm^{-1}$ (aliphatic C-H stretching), $1,630cm^{-1}$ (aromatic C=C and/or H-bonded C=O) and $1,050cm^{-1}$ (Si-O of silicate impurity).

• Journal of the East Asian Society of Dietary Life
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• v.22 no.4
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• pp.497-505
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• 2012

The nutritional, physicochemical and sensory quality characteristics of chilled loins of Jeju Black Cattle, Hanwoo and imported Australian beef were compared. For nutritional properties, moisture and crude protein contents of Jeju Black Cattle beef were 65.91% and 17.39% respectively, the lowest among the comparison groups. On the other hand, their crude fat and crude ash contents were 15.89% and 0.79%, respectively, the highest among the comparison groups. There was a significant difference in crude ash content, but there was no significant difference in the other properties. The Fe and Zn contents of Jeju Black Cattle beef were 29.85 and 48.13 ppm, respectively, lower than those of Hanwoo beef, although the difference was not significant. These values were higher than those of Australian beef (p<0.05). There was no significant difference among the samples in contents of Ca, P, Na and Cu. The total amino acid and essential amino acid contents of Jeju Black Cattle beef were 16.81% and 9.08%, respectively, the lowest among the samples, although the difference was not significant. The ratio of essential amino acids to total amino acids of Jeju Black Cattle beef was 54.01%, the highest among the samples. The saturated fatty acid (43.25%), stearic acid (13.51%), linoleic acid (2.39%) and essential fatty acid (2.47%) contents of Jeju Black Cattle beef were the lowest. However, their unsaturated fatty acid (56.69%), oleic acid (47.80%) and MUFA/SFA ratios were the highest, and there were significant differences compared with Australian beef. There was no significant difference in the PUFA/SFA ratio. Among physicochemical properties, redness ($a^*$) of Jeju Black Cattle beef was the highest while melting point was the lowest (p<0.05). There were no significant differences in lightness ($L^*$), yellowness ($b^*$), pH, water holding capacity, cooking loss or shear force value. For sensory properties, raw meat aroma, cooked meat aroma and palatability of Jeju Black Cattle beef were superior compared to other comparison groups, with significant differences in comparison with Australian beef (p<0.05). However, there were no significant differences in taste, juiciness, or tenderness of cooked meat.

• 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.

• The Korean Journal of Pesticide Science
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• v.17 no.4
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• pp.244-248
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• 2013

This study was carried out to investigate the residual characteristics and calculate processing factor of the environment friendly material matrine in fresh chilli pepper by drying. Spray solution of matrine was prepared by dilution of the commercial product (2% active ingredient) with water at 1 : 1000 (v/v) ratio and sprayed onto chilli pepper plants at seven day intervals. Samples were collected at 0, 1, 3, 5 and 7 days after last application and then dried using a hot air dry oven at $60^{\circ}C$ for 36 hours until the water content was reduced to 14%. Recoveries and storage period stabilities of matrine in the samples ranged from 106.6 to 119.1% and 106.6 to 113.1%, respectively. The residual concentrations of matrine in fresh chilli pepper and dried chilli peppers treated only once were found to be from less than 0.01 to 0.11 and from 0.03 to 0.25 mg/kg, respectively. In case of plants sprayed twice with matrine, the residual concentrations ranged from 0.02 to 0.12 and from 0.04 to 0.4 mg/kg, respectively. Processing factor of matrine in the fresh chilli pepper by drying was found to be from 1.5 to 3.3, indicating that the residual concentration of matrine in dried chilli pepper increased about two or three times by drying.

• Korean Journal of Agricultural and Forest Meteorology
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• v.16 no.4
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• pp.285-296
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• 2014

The impacts of high temperature and drought were studied on the seedlings of three families (superiorgangwon74, intermediate-gangwon77 and inferior-gangwon132) of P. densiflora which had been selected by the based on the growth indexes of 32-year-old. The seedlings were grown in controlled-environment growth chambers with combinations of four temperatures ($-3^{\circ}C$, $0^{\circ}C$, $+3^{\circ}C$ $+6^{\circ}C$; based on the monthly average for 30 years in Korea) and two water conditions (control, drought). The growth performance, photosynthetic parameters and photosynthetic pigment contents were measured at every 30 days under four temperatures and drought condition, and the end of each treatment. The superior family showed higher relative diameter at root collar growth rate and the dry weight than intermediate and inferior family in all treatments. Under elevated temperature and drought condition, growth rate was decreased, and seedlings showed lower growth rate than that of control in three families under low temperature. Photosynthetic rate, stomatal conductance and transpiration rate of three families decreased with the increase of temperature and drought condition, and that of seedlings under low temperature was lower than control. But under elevated temperature and drought condition, water use efficiency increased in three families. Photosynthetic pigment contents of leaves decreased under the increase of temperature and drought condition, but chlorophyll a/b ratio increased with the increase of temperature and drought condition in three families. The superior family showed higher total chlorophyll content than intermediate and inferior family in all treatments. In conclusion, P. densiflora is under changed temperature and drought condition, growth was decreased, seedlings more affected in elevated temperature than that of decreased temperature. The increase in monthly average temperature in Korea of more than $6^{\circ}C$, P. densiflora seedling growth in depending on region may decrease. In this study, the superior family(gangwon74) showed more excellent growth and physiological responses than intermediate (gangwon77) and inferior(gangwon132) family under changes temperature and drought.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.60 no.3
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• pp.282-292
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• 2015

Seeds of colored rice generally have high anthocyanin and flavonoid content but some cultivars have low seed germination rate. This defect poses unstable seedling establishment in nursery bed. The seed gravity variations of 10 colored rice varieties and its effect on germination, seed soaking duration and their optimum seeding rates for seedling raising in machine transplanting were investigated in the experiment. Based on seed gravity distribution of the 7 black- and 3 red-colored rice varieties at three levels of seed gravity (1.0<, 1.0~1.06, 1.06>), the black colored seeds such as Josaengheugchal and Sinmyungheugchal had high amount of specific gravity of below 1.0 ranging from 86~ 96%, while they had only 3~13% of seeds in specific gravity above 1.06. Sintoheugmi, Heugjinju, Heugnam, Heugkwang had various mass of seeds, showing 29~44% for specific gravity of below 1.0, 24~39% for 1.0~1.06 and 25~45% for above 1.06. On the other hand, the red colored rice such as Hongjinju, Jeogjinju and Geonkanghongmi had high percentage of specific gravity of above 1.06 with 84~86% while they had only 9~12% of specific gravity below 1.0 similar to Ilmibyeo of noncolored rice. The black colored seed generally showed low germination percentage, slow germination speed and long mean germination time, and low water absorption rate as compared with seed of the red colored rice which was similar to those of Ilmibyeo used as a control cultivar. The black colored seeds took 2~4 days longer seed soaking duration than the red colored rice before germination. This was related to high seed amount of specific gravity below 1.0 in black colored rices. The high amount of seed gravity above 1.06 in the colored rice seeds was positively correlated with percentage of germination, germination speed and mean germination time, ripened grain ratio and water absorption. Seed gravity distribution effect were less pronounced between back- and red- colored seeds in seedling emergence. The black colored rice has slightly lower normal seedling emergence rate than the red colored rice and Ilmibyeo in the seedbed soil due to high percentage of ungerminated seed. Normal seedling emergence rate of the black colored rice in the seedbed was 75.2~82.2% for 10-day old seedling and 85.3~ 90.9% for 30-day old seedling which was lower by 4.5~ 8.0% and 0~3.3%, respectively, than the red colored rice. Based on the normal seedling number per tray of Ilmibyeo for seeding rate of 10-day and 30-day old seedlings, the recommended seeding rate of black colored rice is 200~ 220g seeds for the 10-day old seedling and 110~130g for the 30-day old seedling in transplanting rice while the seeding rate of the red colored rice was 220g seeds for the 10-day old seedling and 130g for the 30-day old seedling.

• Journal of Korean Society of Environmental Engineers
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• v.38 no.8
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• pp.420-427
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• 2016

This study was conducted on the sediment remediation using micro-bubble to remove fine particles. For this study, characteristics of contamination and release in sediment were analyzed. And then, the characteristics of bubbles on removal efficiency was investigated at various operation conditions. In particle size distribution of the sediment used for the study, the proportion of clay and silt (<0.075 mm) was about 7.7%, sand (0.075~4.75 mm) was about 67.8%, and gravel (${\geq}4.75$) was 24.5%. Total nitrogen (TN) and total phosphorus (TP) of the sediment were 2,790~3,260, 261~311 mg/kg respectively. Ignition loss and water content were 4.1~9.6, 32.9~53.2% respectively. In analysis of removal efficiency according to operation conditions of micro-bubble, it was the highest when operation condition is pressure 6 atm, pressurized water ratio 30%, and coagulant dosage 15 ppm. At the time, the sediment's removal efficiency was 19.9%. Accordingly removal efficiency of TN and TP were 21.4, 22.6% respectively. Finally a research was found that fine particles in sediment were almost removed by micro-bubble, which led to decrease nutrients' release at about 20.1~64.3% in comparison to sediment including lots of fine particles.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.625-632
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• 2008

Rye-wheat mixed bread samples made with substitutions of 20, 40, 60 and 80% sourdough, and control made with the addition of naturally fermented raisin extract, were examined for quality characteristics such as pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, water activity, color, texture, external and internal surface appearance, and sensory qualities, in order to determine the optimal ratio of sourdough in the formulation. As the incubation time of sourdough increased, pH decreased, while total titratable acidity increased. The pH of rye-wheat mixed doughs decreased with increasing sourdough content, but total titratable acidity increased. The rye-wheat mixed breads prepared with substitutions of sourdough had higher pH and lower total titratable acidity than the control group. Fermentation power of dough expansion of rye-wheat mixed doughs increased with increasing incubation time. Specific volume was maximum on the 20% substitution sourdough. Baking loss was inferior with the 80% substitution sourdough. Water activity and lightness was minimum on the control group. The higher amounts of sourdough showed the higher tendency of lightness, redness and yellowness. In the texture characteristics, hardness, gumminess, and chewiness was minimum on the control group and tended to increase with higher substitution of sourdough. Substitution of sourdough showed decrease adhesiveness. Fracturability, cohesiveness, and resilience of all rye-wheat mixed breads were not significantly different. Springiness was maximum on the 20% substitution sourdough and minimum on the 40%. A side of loaf of rye-wheat mixed breads, except for 20%, had a poor break and shred. In sensory evaluation, as substitution amount of sourdough increased, the scores of color and consistency of crumb, uniformity of crumb pore, gumminess, and overall acceptability decreased; while the density of crumb pore, springiness of crumb, aroma of rye flour, sourness, and bitterness showed the reverse effect; the 20, 40, and 60% sourdough samples obtained fairly good scores. In conclusion, these results indicated that $20{\sim}60%$ of sourdough could be very useful as a substitute for baker's yeast in developing rye-wheat mixed bread.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.6
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• pp.718-724
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• 1999

This study was investigated the changes of the properties of matter such as the gel formation of the combined fish based on the mixed rate between the ocean jumbo squid and Alaska pollock surimi, and compared the relationships between the gel formation and water holding capacity. The changes of the gel formation based on 20 min fish grinding time and $2.5\%$ salt concentration according to the mixed rate was thought as the optimal addition limit. There was no significant function of gel product more than $20\%$ Jumbo squid meat. The more squid meat in the mixed meat could make the lower breaking stress but 7:3 rate of pollock : squid could retain breaking strain. The effect of the moisture content on mixed fish meat was studied and the drastic decrease of the gel formation and water holding capacity was indicated in $78\%$.

• Korean Journal of Food Science and Technology
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• v.4 no.4
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• pp.271-275
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• 1972

Effects of solvent extraction by immersion on the quality and storage stability of Korean rice were studied. Proportions of lipid extracted from whole grain of rice by immersing into two volumes(v/wt) of hexane and ethanol for 72 hours at room temperature were 0.41% and 0.38% respectively. Small changes of water content and hardness of rice were observed by solvent treatment. Cooking characteristics; that is, water-uptake ratio. extended volume, total solid, and starch-iodine blue test of rice was markedly changed by ethanol treatment, while little changes were observed by hexane treatment. No considerable differences in moisture sorption isotherm of rice were observed by both solvent treatments. Changes in TBA number and stale flavor appearance of rice treated with or without solvent immersion during storage at $60^{\circ}C$ showed that rice treated with hexane had best storage stability compared to ethanol treatment, while ethanol treatment of rice had better storage stability than no treatment. Similar results were noted in changes of the flavor score of cooked rice samples which were freeze dried.