• Korean Journal of Environmental Agriculture
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• v.37 no.4
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• pp.317-323
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• 2018

BACKGROUND: This study was conducted to evaluate the water-dispersible clay content of paddy soils over the country in the summer rainy season as affected by cultivated years using heavy agro-machinery and soil properties such as texture and exchangeable sodium percentage. METHODS AND RESULTS: Water-dispersible clay content of 16 soil series of Korean paddy soils over the country were investigated in summer rainy season from July to August, 2006 by Middleton's method. Water-dispersible clay content ranged from non-detected to 4.8%, showing maximum value from the fine textured soils and high clay dispersibility in average from the coarse textured soils. Longer cultivated years using agro-machinery more than 40 hp result in higer water-dispersible clay content for 60% of studied paddy soils with less than 5% of exchangeable sodium percentage (ESP). Exceptionally, soils with relatively big difference of ESP at about 10 percent showed higher water-dispersible clay content with higher ESP. CONCLUSION: Long years of cultivation using agro-machinery with more than 40 hp enhanced water-dispersiblility of clay in approximately 60% of the studied paddy fields except for salt-affected soils.

• Geomechanics and Engineering
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• v.2 no.3
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• pp.191-202
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• 2010

The porosity (including the specific surface area and pore volume-diameter distribution) of montmorillonitic soft rock (MSR) was studied experimentally with an electrochemical treatment, based on which the change in porosity was further analyzed from the perspective of its electrokinetic potential (${\zeta}$ potential) and the isoelectric point of the electric double layer on the surface of the soft rock particles. The variation between the ${\zeta}$ potential and porosity was summarized, and used to demonstrate that the properties of softening, degradation in water, swelling, and disintegration of MSR can be modified by electrochemical treatment. The following conclusions were drawn. The specific surface area and total pore volume decreased, whereas the average pore diameter increased after electrochemical modification. The reduction in the specific surface area indicates a reduction in the dispersibility and swelling-shrinking of the clay minerals. After modification, the ${\zeta}$ potential of the soft rock was positive in the anodic zone, there was no isoelectric point, and the rock had lost its properties of softening, degradation in water, swelling, and disintegration. The ${\zeta}$ potential increased in the intermediate and cathodic zones, the isoelectric point was reduced or unchanged, and the rock properties are reduced. When the ${\zeta}$ potential is increased, the specific surface area and the total pore volume were reduced according to the negative exponent law, and the average pore diameter increased according to the exponent law.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.4
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• pp.382-386
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• 1983

In order to utilize effectively sea mustard(Undaria pinnatifida) which is excellent in nutrition and medical action, powdered sea mustard juice was prepared and then its chemical composition and the stability of pigments were examined. Powdered sea mustard was made by washing fresh sea mustard with tap water to remove clay and sand, blanching at $85^{\circ}C$ for 20 sec in mixing solution(3% salt+1% $MgCO_3$), hot air drying($50-55^{\circ}C$, 3 hrs) after draining and pulverizing dried sea mustard to 200mesh. And then powdered sea mustard mixtures for juice type beverage was made by adding 0.75% of salt, 1.25% of sugar, 0.2% of ascorbic acid, 0.25% of flour of roasted barley and 0.8% of pulverized sea mustard to 100ml of water. Chemical composition of product was not scarcely changed during processing while amino-nitrogen content was increased and alginic acid and ash contents were decreased. The retention of chlorophyll and total carotenoid pigments of product against fresh sea mustard were 91.6% and 89.5% respectively. Judging from sensory evaluation, color, flavor, taste and dispersibility of powdered sea mustard juice were excellent and undesirable flavor of product was masked by addition of flour of roasted barley.