• Journal of the Korea Organic Resources Recycling Association
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• v.18 no.1
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• pp.98-103
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• 2010

This study was carried out on the composting of the most part of the plant waste materials inflowed-drifting into the dam during the localized heavy rain and the rainy season, due to the abnormal climate change, and for the sewage sludge banned to dispose legally into the ocean from the year of 2012. It was analysed the distinctive physicochemical qualities of the compost with treatment S-1(dam suspended particle sawdust : oak tree bark : sewage sludge : chicken manure = 30 : 20 : 40 : 10) and treatment S-2(dam suspended particle sawdust : oak tree bark : sewage sludge : chicken manure = 30 : 30 : 30 : 10). Both S-1 and S-2 maintained for 10 days at above $65^{\circ}C$ of the compost pile temperature, and the most of its pathogen were destroyed. In case of pH, until the 90th day into composting, S-1 with the pH value of 7.78 was slightly higher than S-2. The C/N value of S-1 was 15.3 and that of S-2 was 16.9. The quality of its final product was satisfied to the manufacture-standards. The GI value of S-1 was 91 higher than that of S-2, which was 84. In conclusion, it is highly recommendable to manufacture S-1 for its frequent usage of dam suspended particle sawdust and sewage sludge, and for its excellent quality and safety.

• Journal of Sericultural and Entomological Science
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• v.23 no.1
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• pp.47-55
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• 1981

Silk textile finishing has been studied for many years by many workers in order to meet more utilities for various endusers. Such studies, however, could not be successful because any natural fibers are hardly change their natures by artificial treating methods. Textile finishing is of course to improve the mechandise qualities and the poor natures of silk so that it may be available as the best textile fiber in the world. Sometimes, famous trade marked textile plays more power than its quality in the silk market, nevertheless, this should be over line of research activities. Meantime, the silk demand has been also transferred from ladies stocking to other clothes since nylon or other synthetic fibers were developed. That is why, the extension of silk demand should be developed by various research works. Specially, silk is known as difficult textile to handle it during washing or ironing process which happened to depress down the silk usage for house wives. In order to solve such problems, the reporter has been worked for many years and now, he believes that he has developed a proper finishing method to coversuch problems. The developed finishing method may be said to eligible with economical aspect and shorten the dry duration after water washing in half against normal silk textile without harming the specific silk nature. As all of us know, silk fiber starts to denature since it was spinned by silkworm and the fiber is formed as overlapped "S" type curves during its concooning process. After it is made as raw silk or sericin silk, it shows as straight line form, but it changes in to waved form in case refining or degumming process in order return to its original spinned form. Such nature is continued during its textile form and ends with hard ironing nature than other textile fibers. Mean while, the silk fiber keeps to continue its denaturing and this is iniciated by repeat of washing and drying which takes many years to reach its final stage, The reporter has found the iniciating denature of silk by his finishing process, with out heat, decreasing the swollen nature which ended with shortening the drying duration after wash. Each washing was carried out by soaking the previously weighed sample in cold water for one hour, then pressed the sample for ten minutes to eliminate its free water component before weighing with same condition. According to this, the treated silk showed much denaturing after the finishing, but the standard silk progressed the denaturing by and by with the repeat of washing and drying, finally reached the same swollen degree of treated silk, Such treating result explains that the treated silk happened to be stebilized nature by the treating immediately. On the other that the treated silk happened to be stebilized nature by the treating immediately. On the other hand, standard silk may reach to such condition by the time of worn out clothes after repeat of washing and drying for many years while the clothes will be no more useful. The decreased swelling nature has brought about the drying period in half against standard silk after all. Not only the tests of tenacity and elongation but also crease resistance recovery, stiffness and shrinkage tests were carried out after each washing and drying which he has found better result on the treated silk textile against the standard silk. The most important thing was to keep the textile feeling of silk by such finishing work before improve any poor nature of silk. The general silk has a nature to absorb smoke or dirt from its surrounding air and reaches to dirty color shade upon such exposure, but the treated one has improved such nature because of its artificial denaturing, another word, it keeps clean longer than the normal silk. Many previous finishing works could improve some specific nature of silk, but it happened to deprave other important natures. The reporters work is, however, specialized to improve the silk to be useful as Wash and Wear Silk without harming its standard natures. So far, this work happened to be a overall innovative finishing method of silk textile.

• Journal of Korean Society of Forest Science
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• v.96 no.1
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• pp.21-28
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• 2007

This study was conducted to investigate how the qualities of the stream water vary during the event in the regrowth and rehabilitation catchments in Yangju, Gyeonggido, from June to September 2005. During the observation periods, we sampled the stream water continuously by an auto-sampler (ISCO, 6712FR). The sampled waters were analyzed for suspended solid concentration, electrical conductivity and pH. The suspended solid concentration during the event increased concurrently with the stream flow. The peak of suspended solid concentration usually precedes the peak flow. The maximum value of suspended solid concentration was 420.89 mg/l in the event 1 at the regrowth catchment. Among the events simultaneously sampled at both catchments, the maximum values of suspended solid concentration were 212.8 mg/l and 58.24 mg/l in the event 3 at the regrowth and rehabilitation catchment respectively. The maximum value of EC in each event showed in the early stage of rising limb. EC decreased during the rising limb, and then showed minimum value at peak flow. EC gradually increased to pre-event value after minimum one. pH varied in similar pattern with EC. The maximum value of suspended solid concentration during each event was 2.8 to 4.3 times higher at the regrowth catchment than at the rehabilitation catchment. And the EC during each event was higher at the regrowth catchment than at the rehabilitation catchment. This results indicate that a disturbed forest soil during clear cutting at regrowth catchment still has been unstable.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.4
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• pp.352-362
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• 1985

In succession to the previous paper, the present study was directed to investigate the optimal processing conditions of meat paste products with mackerel. To improve the gel forming ability of meat paste, washing conditions with water and alkaline solution, setting time and temperature, and heating temperature were controlled, and the influences of the freshness of raw mackerel and mixing ratios of ordinary and dark muscle on the qualities of meat paste products were discussed. The most effective condition for the keeping freshness of raw mackerel meat among different storage conditions was the forozen storage at $-20^{\circ}C$, followed by the storage at $-3^{\circ}C$ and ice storages, and this relation was coincided with the effect for maintaining of gel forming ability among above conditions, but there was no effect on keeping freshness of raw mackerel in the storage at $25^{\circ}C$. Gel strength of meat washed with tap water decreased with washing time, particularly, the meat washed three times showed higher gel strength than the meat washed more than 5 times. And the removal ratios of water soluble protein were $60\%$ in the meat washed three times and $90\%$ in the meat washed nine times. Washing effect of raw mackerel meat with alkaline solution was great at pH $6.5{\sim}7.0$ of meat paste yielding the highest gel strength in the meat washed with $0.5\%$ sodium bicarbonate solution. Gel strength of meat paste product decreased with the increase of mixing ratios of ordinary and dark muscle in the raw meat. In the setting conditions of meat paste examined, 15 hours at $5^{\circ}C$ and 2 hours at $30^{\circ}C$. The most suitable temperature for gel forming in heating conditions was $90^{\circ}C$, fellowed by $100^{\circ}C\;and\;80^{\circ}C$.

• Korean Journal of Soil Science and Fertilizer
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• v.38 no.6
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• pp.307-312
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• 2005

Since alpine upland in Pyungchang-gun has been typically applied every two or three years with saprolite, agricultural by-products are inputted to raise soil properties. Therefore, the effect of saprolite application on water quality in runoff and leachate should be monitored. To investigate water quality in runoff and leachate with various treatments of agricultural by-product, lysimeter with dimension of $0.85m{\times}1.75m{\times}0.30m$ was installed in Kangwon National University. Control, mixed compost with cow, chicken and sawdust by-product (CCSC), chicken manure by-product compost (CC), food waste by-product compost (FWC), and beer sewage sludge by-product compost (BSSC) at the rate of $10Mg\;ha^{-1}$ were mixed with soil in 25 cm depth, and water qualities in runoff and leachate were monitored from Jun. 4, 2004 to Oct. 18, 2004. EC ($0.8-2.2dS\;m^{-1}$) and concentrations of total N ($25-75mg\;L^{-1}$) and total P ($0.12-0.43mg\;L^{-1}$) were highest in both runoff and leachate of CC treatment. EC values in CC and FWC treatments continuously increased during lysimeter experiment, while total N and total P concentrations continuously decreased. Average total N concentrations in runoff taken from CCSC, FWC and BSSC treatments were 41, 34 and $37mg\;L^{-1}$, and in leachate were 35, 28 and $34mg\;L^{-1}$, respectively. Average total P concentrations were not different with different treatments. EC values in leachate were higher than those in runoff, and total N concentrations in runoff were higher than those in leachate.

• 한국지구물리탐사학회:학술대회논문집
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• 2002.09a
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• pp.101-125
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• 2002

A lake seismic survey was carried out to investigate possible geohazards for construction of the underground LPG storage at Namyang Lake. The proposed survey site has a land-lake combined geography and furthermore water depth of the lake is shallow. Therefore, various seismic methods such as marine single channel high resolution seismic reflection survey, sonobuoy refraction survey, land refraction survey and land-lake combined refraction survey were applied. Total survey amounts are 34 line-km of high resolution lake seismic survey, 14 lines of sonobuoy refraction survey, 890 m of land refraction survey and 8 lines of land-lake combined refraction survey. During the reflection survey, there were severe water reverberations from the lake bottom obscured subsurface profiling. These strong multiple events appeared in most of the survey area except the northern and southern area near the embankment where seems to be accumulated mainly mud dominated depositions. The sonobuoy refraction profiles also showed the same Phenomena as those of reflection survey. Meanwhile the results of the land-lake combined refraction survey showed relatively better qualities. However, the land refraction survey did not so due to low velocity soil layer and electrical noise. Summarized results from the lake seismic survey are that acoustic basement with relatively flat pattern appeared 30m below water level and showed three types of bedrock such as fresh, moderately weathered and weathered type. According to the results of the combined refraction survey, a velocity distribution pattern of the lake bottom shows three types of seismic velocity zone such as >4.5 km/s, 4.5-4.0km/s and <4.0km/s. The major fault lineament in the area showed NW-SE trend which was different from the Landsat image interpretation. A drilling was confirmed estimated faults by seismic survey.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.636-648
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• 2010

Two types of wild grape extracts(WGE) prepared by different methods were added into butter-top bread at different concentrations(0, 5, 10, 15, 20% of water). Then, the resulting breads were analyzed for their physicochemical and sensory properties in order to identify whether or not the WGE-enriched breads were comparable to control bread in terms of qualities and preferences. Wild grape sugar mixture(WGS), which was prepared by osmotic dehydration of wild grape fruits with the same amounts of sugar, presented significantly lower moisture content and titratable acidity as well as higher pH and sugar content compared to wild grape juice(WGJ), which was produced by boiling the fruits in a vacuum jar and squeezing. The pH of the doughs and breads containing WGE tended to decrease with increasing amounts of WGE, and this phenomenon was more appreciable in those containing WGJ than WGS. This was presumably due to the higher contents of tartaric acid in WGJ. For both types of extracts, hardness, gumminess, and chewiness of the doughs decreased with the addition of WGE, nevertheless, which properties were not remained in the resulting breads. This could be partially attributed to the relatively high degree of baking loss and lower pH of the WGE-enriched breads than those of control bread. Contrary to the mechanical analyses, the sensory properties of the breads were dependent on the WGE type. That is, WGJ-enriched bread showed lower consistency and moistness than control bread, which consequently led to relatively lower overall acceptability. However, WGS addition did not adversely affect the sensory properties of the bread. In particular, addition of 5% WGS somewhat improved the physical and sensory qualities of the bread. Thus, WGE-enriched bread could be produced without loss of bread quality when prepared with 5% WGS.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.15-32
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• 2002

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s-1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great progress and success was obtained in development of high-quality japonica cultivars and quality evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice cultivars and special rices adaptable for food processing such as large kernel, chalky endosperm, aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer, Recently, new special rices such as extremely low-amylose dull or opaque non-glutinous endosperm mutants were developed. Also, a high-lysine rice variety was developed for higher nutritional utility. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and texture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak, hot paste and consistency viscosities of viscosities with year difference. The high-quality rice variety "IIpumbyeo" showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic microscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high probability of determination. The $\alpha$-amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were IIpumbyeo, Chucheongyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tonsil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice breed. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large grain rices showed better suitability far fermentation and brewing. The glutinous rice were classified into nine different varietal groups based on various physicochemical and structural characteristics of endosperm. There was some close associations among these grain properties and large varietal difference in suitability to various traditional food processing. Our breeding efforts on improvement of rice quality for high palatability and processing utility or value-adding products in the future should focus on not only continuous enhancement of marketing and eating qualities but also the diversification in morphological, physicochemical and nutritional characteristics of rice grain suitable for processing various value-added rice foods.ice foods.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.677-684
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• 2005

This study investigated the changes in physicochemical characteristics after 120 days of aging Korean red pepper paste, 'Kochujang', made of minor cereals in substitution for glutinous rice which has been conventionally used as starch source. The cereals used were waxy job's tears, proso millet, sorghum, barley and foxtail millet, Glutinous rice with barley was used as controls. The items determined were water activity, pH, content of amino nitrogen, chromaticity and sensory test. 1. The water activities(Aw) of Kochujang samples were in range of $0.72{\sim}0.82$ at the beginning of fermentation, with Aw barley paste bing the lowest, and Aw of sorghum paste bing the highest. Then Aw were slowly decreased to the range of $0.49{\sim}0.50$ during 120 days of fermentation 2. The pH of the pastes was in range of $4.94{\sim}5.02$ at the initial time of fermentation, and decreased steadily to 4.32{\sim}4.73 at the end. 3. The content of amino nitrogen was in range of $330.9{\sim}340.7\;mg%$ at the early time of fermentation. The highest content, $351{\sim}381\;mg%$, was observed at the 90th day of aging of glutinous rice paste, 105th day of job's tears paste, 75th day each of barley and proso millet, and 60th day each of sorghum and foxtail millet. 4. The Hunter tristimulus values (L, a, b) of all pastes were gradually decreased during fermentation. The value of barley paste was lowest among the pastes. 5. The texture of barley paste in sensory test showed significant difference with other pastes, whereas there were no differences in color, odor, taste and sensory qualities.

• Korean Journal of Environmental Agriculture
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• v.26 no.3
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• pp.233-238
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• 2007

To assess pollutant loads in Nakdong river from highland agriculture in Kyungbuk province we. analyzed water qualities such as BOD, COD, T-N, T-P and SS in year 2005. BOD values in rainy period (June and July) were relatively higher than those in dry period, and those in 4 sites among 17 sites ranged from 10.71-19.25 mg/L which exceeded water criteria (8 mg/L) for agricultural use. COD values showed similar trends like BOD values. These trends might be caused by outflow of nutrients applied in agricultural lands. T-N content ranged from 0.1 to 14 mg/L. Those in lower reaches of stream were greater in those in upper stream. Compared to T-N contents during non-farming season, T-N content in farming season were higher. These phenomenon could be due to continuous input of nutrients from small watercourses. Averaged T-P content in lower stream during farming season was 0.4 mg/L, which was eight times higher than the limiting level for algae occurrence (0.05 mg/L). BOD, T-P, T-N loads from alpine agricultural practices were 12.25 $kg/km^2{\cdot}day$, 0.55 $kg/km^2{\cdot}day$ and 32.35 $kg/km^2{\cdot}day$, respectively. These values were greater than those from forestry. Therefore, Best management Practices (BMP) for alpine agricultural field are needed to reduce pollutant loads in Nakdong river.