• Asian-Australasian Journal of Animal Sciences
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• v.14 no.7
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• pp.986-993
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• 2001

In balance experiments with rats either 25 or 50% of the casein protein in the control diet was replaced with one of the following eight sun-dried tropical biomass products: water spinach plants (WS) (Ipomoea aquatica Forsk), leucaena leaves (LL) (Leuceana leucocephala), duckweed plants (DW) (Lemma minor L.), groundnut foliage (OF) (Arachis hypogaea L.), trichantera leaves (Tric) (Trichantera gigantea), indicago leaves (Ind) (Indigofera hirsuta), mungbean foliage (Mb) (Phaseolus aureus), and cassava leaves (CL) (Manihot esculenta Crantz). The experiment included 102 rats with six individuals per treatment group. In three of the 16 biomass treatment groups, feed intake and weight gain of the rats were unacceptably low, and therefore they were excluded from the statistical evaluation, The crude protein (CP) content of the biomass products varied between 20.9% (Tric) and 33.2% (DW), whereas the content of NDF varied between 18.5% (Ind) and 32.2% (DW) of dry matter (DM). The total content of essential amino acids (g/16 g N) was comparable with that of alfalfa meal, except for GF and Tric, which were inferior. Between plant species, differences in dietary digestibility of organic matter (dOM) and CP (dCP) were observed (p<0.001). Also, the replacement level negatively influenced dOM and dCP (p<0.001). The lowest values for dOM (p<0.001) were observed for diets including biomass products with the highest content of NDF (OF, Tric, Mb, LL). Digestibility of CP was negatively affected by level of protein replacement. Significant (p<0.001) differences were found in N-retention and biological value among diets with different biomass products. The most favourable overall results were obtained for DW, WS and CL. The main factors affecting the nutritive value of the diets tested were their NDF content, dCP and AA profile of the biomass. Also antinutritive component(s) may have influenced the process of digestion and metabolism of some of the biomass products.

• Journal of the Korean Ceramic Society
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• v.39 no.11
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• pp.1042-1047
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• 2002

The sedimentation characteristics of ceramic fiber were analyzed when viscosity of the slurry for ceramic paper formation was varied and zeta potential change and degree of dispersion with pH were studied as well. The proper viscosity of the slurry for dispersion of fibers was between 28 and 31 cps. Zeta potential of the slurry was sensitively changed with pH adjustment and showed maximum value of -35~-36 mV at ph 7.5~9.5, which indicated better dispersion of ceramic fiber as zeta potential of the slurry was increased. The sedimentation rate of ceramic fiber in a slurry was reported minimum at the maximum zeta potential. Water content of the casted paper should be lower than 83% after vacuum dehydration for retention of binder and lower than 62% after press rolling for wet paper handling. The obtained ceramic paper had tensile strength and basis weight, $102 kgf/cm^2$ and $98 g/m^2$, respectively.

• KSBB Journal
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• v.14 no.2
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• pp.230-234
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• 1999

To improve the crossflow untrafiltration flux, we applied periodic oscillations in transmembrane pressure gradient in order to promote fluid turbulence by inducing repeated compression and relaxation of the cake/gel layer. The oscillatory forms used were square-, sine-, triangle-wave, and pumping interruption. The permeate flux profiles were mathematically simulated and compared with the experimental data. The result showed the periodic pumping interruption most effectively improved the overall flux by up to about 32%. Enough pumping off-time, at least on the order of tens of seconds, was needed to allow the solutes in the layer to diffuse back to the bulk phase. It was better to start the oscillations earlier before the layer was fully established. The square-wave oscillation yielded about 11% increase, which was particularly pronounced in the later part of the filtration. Either the amplitude or the period of the oscillations resulted little influence on flux.actate ester, and lactate ester produced in esterification reaction was distilled simultaneously with hydrolysis reaction into lactic acid. When the yields of lactic acid recovered by batch reactive distillations with various alcohols were compared, the yield of lactic acid was increased as the volatility of lactate ester was increased. In this batch reactive distillation, because the mixtures condensed in partial condensor were flown to reboiler through distillation column, the recovery yield of lactic acid was affected by operation temperature of partial condensor. Hydrolysis reaction into lactic acid in distillation column rarelyoccurred because of short retention time of lactate ester and water. Lactate ester was reacted into lactic acid in reboiler.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.665-669
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• 1994

A rapid gas chromatographic (GC) profiling method was applied to dairy products (milk and cheeses) for the simultaneous analysis of volatile and nonvolatile organic acids. Cheese samples were first made into aqueous samples by dissolving in water. The aqueous samples were then extracted with organic solvents after the acidification and NaCI saturation. The organic layers (diethyl ether : hexane= 1 : 1) were extracted with $NaHCO_3$ saturated solution with subsequent solid-phase extraction of the aqueous phases using Chromosorb P column/diethyl ether followed by triethylamine treatment. The resulting triethylammonium salts of acids were directly converted into volatile tert.-butyldimethylsilyl derivatives, which were analyzed by dual-capillary column GC, and GC-mass spectrometry. From milk and four cheese samples studied, 31 organic acids including 21 fatty acids and other hydroxy and dioic acids were tentatively identified. The amounts of the fatty acids were different among the kinds of cheese and thus the simplified retention index (RI) spectra of organic acids were useful for the visual pattern recognition of each sample, when the Direct Comparision method between cheese and a blind sample were attempted, it was quickly recognized to be a gouda cheese with the 999 ppt match quality value.

• Korean Journal of Food Science and Technology
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• v.8 no.1
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• pp.12-18
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• 1976

Fermented soybean Mejus were prepared in the laboratory with varying lengths of fermentation and the changes in the Chemical composition during the Meju making were determined. The moisture of cooked soybean was gradually evaporated during the Meju fermentation, and after 2 months of fermentation the water level reached to the level of the raw soybean. The concentrations of crude fat, crude protein and ash of the dry matter of soybean did not change considerably during soaking, cooking and Meju fermentation of up to 3 months, whereas carbohyrates decreased significantly during soaking and Meju fermentation. The percentage retention of the nutrients were 58% for carbohydrates and 93% for crude fat and crude protein. The nitrogen solubility of soybean decreased drastically during cooking, from 79% to 21%, while Meju fermentation increased it to approximately 30% in the first week and this level remained constant for the duration of the fermentation. The concentration of free amino nitrogen in total nitrogen of soybean decreased during cooking, from 7% to 3%, but fermentation of Meju liberated it to the level of raw soybean. The concentration of free amino-nitrogen in the total-N of soybean was increased by cooking and further increased during Meju fermentation. The amino acid pattern of soybean did not change significantly during soaking, cooking and the Meju fermentation up to 3 months. Serine and the basic amino acids, lysine, arginine and histidine, decreased to the range $81{\sim}87%$ of the raw soybean during the first month of Meju fermentation and thereafter remained almost constant. The total amino acid per 16g nitrogen was 99 g incooked soybean and 93 g in 1 month Meju, indicating a 6% reduction.

• Korean Journal of Soil Science and Fertilizer
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• v.20 no.1
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• pp.29-34
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• 1987

This experiment was designed to find out the effects of soil conditioner, Polyacrylamide (PAM) and Bitumen, on the changes of soil aggregate properties and crop yields. The soil conditioners were treated at the rates of 0.5% and 1% to sandy loam and silty clay loam soils. The aggregate stability, wetting angle, mean weight diameter and air permeability were analyzed. Pot experiments were carried out to investigate the soybean growths and soil property changes after the soil conditioners were sprayed to surface soils. Soil aggregate stability was increased remarkably by the soil conditioner, PAM and Bitumen, treatments. PAM was more effective in sandy loam than silty clay loam, but Bitumen was better in silty clay loam. Wetting angle of the soil was changed slightly by PAM treatment, but it was greatly changed to hydrophobic by Bitumen treatment. Air permeability, water infiltration rate and moisture retention of the soils were increased by surface application of soil conditioners, PAM and Bitumen. The growths of soybean in conditioner applicated pots were better than those of untreated pots from early stage, and the yields were increased 6-13%.

• Korean Journal of Soil Science and Fertilizer
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• v.43 no.5
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• pp.755-763
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• 2010

Fine sediment loadings from agricultural watersheds have led to habitat degradation in Lake Takkobu, northern Japan. Fifteen lake sediment core samples were obtained and analyzed to develop a chronology using physical sediment characters, $^{137}Cs$, and tephra. The reconstructed sedimentation rates over the past ca 300 years suggested that sedimentation rates increased drastically after land use development. With a natural sedimentation rate of 0.1-1.1 mm $year^{-1}$ until 1898, lake sedimentation accelerated to 0.6-12.8 mm $year^{-1}$ after 1898. The sedimentation rates after land use change, such as forestry, river engineering works, and agricultural development, were about 6-12 times higher than that under natural conditions, leading to accelerated lake shallowing over the last ca 100 years. Sedimentation rates between 1898 and 1963 differed with location in the lake because of spatial variation in the sediment flux from the contributing rivers and their watersheds. The sedimentation rate in the southern zone between 1898 and 1963 was significantly higher than that in the middle and northern zones, reflecting active sediment production associated with forestry for charcoal production and canal construction for transportation in the southern watersheds and wetlands. The sedimentation rate after 1963 did not vary among the three zones, because decreasing sedimentation was found in most of the southern sites whereas an increasing trend was observed in the middle and northern sites. This result can be explained by shallowing of lake-bottom morphology with sedimentation and the resultant reduction of sediment retention capacity in the southern zone. Moreover, the sedimentation rate at sampling sites close to river mouths increased by 5-32 times compared with natural rates before 1898. The Kushiro River, into which Lake Takkobu drains under regular flow conditions, further contributed to an increased sedimentation rate, because water from the Kushiro River flows back into Lake Takkobu during floods.

• Polymer(Korea)
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• v.34 no.3
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• pp.282-288
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• 2010

The porcine small intestinal submucosa (SIS) has been widely used as a biomaterial without immuno rejection responses and hyalunonic acid (HA) can be used as biocompatible materials to regenerate tissue. We developed the SIS sponge and HA loaded SIS sponges (SIS/HA) for the possibility of the application of the tissue engineering using annulus fibrosus (AF). SEM observation shows that SIS and SIS/HA sponges have interconnected and open pores. We demonstrated the presence of HA in SIS/HA sponge from C-O functional group observed by the FTIR analysis. In conclusion, we suggest that SIS/HA sponge may be useful to tissue engineering using AF cell. This may be due to the enhanced biocompatibility and higher water retention capacity of HA.

• Korean Journal of Environmental Agriculture
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• v.16 no.1
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• pp.72-79
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• 1997

Adsorption, leaching, and retention of the Flupyrazofos(KH-502), a new active ingredient for insecticide, in the soils under laborarory and field conditions were investigated to provide the basic data for the safety use and to assess a secondary impact of this insecticide on soil and water environments. A significant power function relation was found between the adsorbed KH-502 and time, representing that 45% of the added KH-502 was adsorbed within 30 min. but a quasiequilibrium was reached after 6 to 12 hr with a slower adsorption. Adsorption phenomena followed th first-order kinetics and time required for 50% adsorption was 5.8 hr. The equilibrium adsorption isotherm was explained by the Freundlich equation and was classified as S-type. The amounts of KH-502 leached through the soil column (C) as compared to initial conc. ($C_0$) were very low and these relative concentrations ($C/C_0$) were 0.073 and 0.017 in SL and CL soils, respectively. The residual conc. of KH-502 in the surface soil was comparatively low and decreased with time. Half-lives of KH-502 in the surface soil was comparatively low and decreased with time. Half-lives of KH-502 under the field conditions were estimated to be 20 and 18 days in the SL and CL soils, respectively. The KH-502 cone, transported to the subsurface soils was extremely low. These results demonstrate that KH-502 has a low pollution risk potential to the surrounding environment as far as it is used following the recommended guideline.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.5
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• pp.667-672
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• 2003

Low-fat, precooked high quality Wanjajun was prepared by treating natural antioxidant herbs and hydrocolloids for quantity production of cook/chill system in foodservice. The proposed Wanjajun was formulated under the consideration of flavor and fat level. Wanjajun was prepared with hydrocolloid such as sodium alginate, car-boxymethyl cellulose (CMC), carrageenan and xanthan gum. Cooking yield, fat retention and water holding capacity of Wanjajun containing hydrocolloidal gums were higher than those of control. L-value of raw product was low in comparison with cooked product, but a-value was higher than that of other cooked product. Colors of raw and cooked products were not different among five kinds of products. pH value of cooked product was higher than that of raw product pH range of cooked products revealed to 6.10~6.23. There was no considerable change in pH value during storage. The coliform group and Staphylococus aureus were not detected during storage. Total bacteria1 counts were close to microbial guidelines for safe condition. Hardness, springness, cohesiveness, gumminess and brittleness of low-fat products were generally lower than those of control product. Hardness, gumminess and brittleness of reheated products were higher than those of preheated products. Flavor, tenderness, juiciness and overall quality were not different between precooked and reheated products. Textural characteristics of products were superior in the order of sodium alginate, xanthan gum, CMC, carrageenan and control product.