• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.578-590
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• 2017

An agricultural waste, pomegranate (Punica granatum L.) peel is known to be rich in total phenolics, which are flavonoids having strong antioxidant effects. In this study, pomegranate peel sponge cakes were prepared with varying ratios of freeze dried pomegranate peel powder (0, 1, 3, 5, 7% (w/w)) to examine their effect on quality characteristics, retrogradation and antioxidant activities. The specific gravity and moisture contents of 3, 5, and 7% pomegranate peel powder showed higher values than the control and 1% group. Addition of pomegranate peel powder increased the batter yield, while there was a significant decrease in baking loss. Increasing pomegranate peel powder content significantly decreased the lightness (L) (from 75.03 to 57.04) and pH values, whereas redness (a), yellowness (b) and ${\Delta}E$ were increased. Increasing concentration of the peel powder also increased the hardness and chewiness, while the springiness and cohesiveness decreased. Considering the Avrami equation, Avrami exponene (n) decreased from 1.8055 (control) to 0.9199 (7% pomegranate peel powder). Time constant (1/k) was lowest in control (at 17.64) and highest in the 7% group (39.84). Total polyphenol, flavonoid content, DPPH and ABTS radical scavenging activities significantly increased with increments in the content of pomegranate peel powder. A sensory evaluation by the 7-point scaling method showed that the sponge cake containing 7% pomegranate peel powder had the highest scores in color, flavor, sweetness, chewiness and overall acceptability. Hence, it is considered that sponge cake supplemented with 7% pomegranate peel powder is the most appropriate for quality characteristics, retrogradation and antioxidant activities.

• Geomechanics and Engineering
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• v.20 no.6
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• pp.485-495
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• 2020

Based on the movement characteristics of overlying strata with gangue backfilling, the compression test of gangue is designed. The deformation characterristics of gangue is obtained based on the different Talbot index. The deformation has a logarithmic growth trend, including sharp deformation stage, linear deformation stage, rheological stage, and the resistance to deformation changes in different stages. The more advantageous Talbot gradation index is obtained to control the surface subsidence. On the basis of similarity simulation test with gangue backfilling, the characteristics of roof failure and the evolution of the supporting force are analyzed. In the early stage of gangue backfilling, beam structure damage directly occurs at the roof, and the layer is separated from the overlying rock. As the working face advances, the crack arch of the basic roof is generated, and the separation layer is closed. Due to the supporting effect of filling gangue, the stress concentration in gangue backfilling stope is relatively mild. Based on the equivalent mining height model of gangue backfilling stope, the relationship between full ratio and mining height is obtained. It is necessary to ensure that the gradation of filling gangue meets the Talbot distribution of n=0.5, and the full ratio meets the protection grade requirements of surface buildings.

• Journal of Korean Society for Atmospheric Environment
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• v.30 no.5
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• pp.411-422
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• 2014

In this study, spatial and temporal variations of radiative forcing (RF) and mean temperature changes due to greenhouse gases ($CO_2$, $CH_4$, and $N_2O$) emitted from commercial aircraft were examined based on the simplified expression at the airports in Korea during 2009~2010. The radiative transfer model (SBDART) was used to compare with the RF and mean temperature changes calculated from the simplified expressions for greenhouse gas $CO_2$. The RF simulated by the SBDART was about 67% higher than that of the simplified expression, on average. The highest mean RF (up to $9.0mW/m^2$ for $CO_2$) and mean temperature changes (up to $9.7{\times}10^{-5}^{\circ}K/day$ for $CO_2$) for all GHGs occurred at Ulsan airport during the study period, whereas the lowest RF and temperature changes at Yangyang (for $CO_2$) and Sacheon airports (for $CH_4$ and $N_2O$). In the case of $CH_4$ and $N_2O$, their effects to the RF and mean temperature change were negligible compared to $CO_2$.

• Parasites, Hosts and Diseases
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• v.52 no.4
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• pp.399-412
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• 2014

The infection status of zoonotic trematode metacercariae was investigated in a total of 2,293 freshwater fish collected from 11 rivers or streams in 9 administrative regions of Gangwon-do, Korea for 5 years (2009-2013). All fish were collected by netting methods and examined using the artificial digestion methods. Clonorchis sinensis metacercariae were detected in 4 fish species, i.e., Pungtungia herzi, Squalidus japonicus coreanus, Acheilognathus rhombeus, and Ladislabia taczanowskii, from only Hantangang in Cheorwon-gun. Metagonimus spp. metacercariae were found in 1,154 (50.3%) fish and their average number per infected fish was 55.8. Among the positive fish species, especially Tribolodon hakonensis from Namdaecheon in Yangyang-gun and Plecoglossus altivelis from Osipcheon in Samcheok-si were most heavily infected. Centrocestus armatus metacercariae were detected in 611 (26.7%) fish and the average metacercarial burden per infected fish was 1,032. Two chub species, Zacco platypus and Zacco temminckii were highly and heavily infected with C. armatus metacercariae in almost all regions surveyed. Echinostoma spp. metacercariae were also found in 24 fish from a few localities, but their numbers per fish infected were very low. From the above results, it is confirmed that the metacercariae of intestinal flukes, especially Metagonimus spp. and C. armatus, were heavily infected, while C. sinensis metacercariae were rarely found in fish from Gangwon-do, Korea.

• Korean journal of food and cookery science
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• v.32 no.6
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• pp.696-703
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• 2016

Purpose: This study investigated quality characteristics and retarding retrogradation of sponge cake added beetroot powder. Methods: Sponge cakes were prepared using 0%, 2%, 4%, 6%, and 8% of beetroot powder. The specific capacity, baking loss, and dough yield were calculated. Moisture content and pH were also measured. Color values were assessed using a color measurement spectrophotometer. The retarding retrogradation was calculated employing the Avrami equation. Results: The specific capacity increased in parallel to the addition of beetroot powder's elevation, but baking loss significantly decreased. The dough yield was high in 6% and 8% additions however moisture content did not differ. The pH was increased in 0-4% additions. L and b-values significantly decreased according to the level of beetroot powder. For retarding retrogradation, a 4% addition had the effect of delaying the sponge cake's staling. Conclusion: These results suggested that the beetroot can be considered a good material to improve the quality characteristics, sensory properties, and after the addition of 4% of beetroot powder was able to delay staling. Therefore, so it is assumed to improve the sponge cake shelf life.

• Journal of the Korean Wood Science and Technology
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• v.36 no.4
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• pp.84-92
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• 2008

Anatomical and physical characteristics of Pinus densiflora woods damaged by forest fire at Yangyang-gun, Kangwon-do were investigated in present study. Even though the bark was severly carbonized, no trace of carbonization in the xylem was found. The amount of resin exudation was different by the degree of fire damage. Green moisture content of sapwood in the damaged wood was lower than that in the sound wood, but vice versa in the heartwood. Green density of heartwood in the damaged wood was higher than that in the sound wood, but there was no significant difference in sapwood. Cambial activities were found stopped in the severely damaged wood but were identified in the lightly damaged wood. In safranine staining process, epithelial and ray parenchyma cell walls in the damaged woods showed darker hue than those in the sound wood. Granular substances were observed in the lumina of ray parenchyma and epithelial cells of the severely damaged wood. Relative crystallinity of the outermost growth ring in the severely damaged wood was slightly higher than that in the sound wood.

• The Journal of Engineering Geology
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• v.18 no.3
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• pp.303-309
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• 2008

A probability of slope hazards was predicted at a natural terrain around the stone relics of Jinjeon-saji area, which is located in Yangyang, Kangwon Province. As the analyzing results of field investigation, laboratory test and geology and geomorphology data, the effect factors of landslides occurrence were evaluated. Also, the landslides prediction map was made up using the prediction model by the effect factors. The landslide susceptibility of stone relics was investigated as the grading classification of occurrence probability. In the landslides prediction map, the high probability area was $3,489m^2$ and it was 10.1% of total prediction area. The high probability area has over 70% of occurrence probability. If landslides are occurred at the predicted area, the three stories stone pagoda of Jinjeon-saji(National treasure No. 122) and the stone lantern of Jinjeon-saji(Treasure No.439) will be collapsed by debris flow.

• The Korean Journal of Malacology
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• v.29 no.1
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• pp.65-76
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• 2013

We investigated the gametogenic cycle and spawning seasons of the male Chlamys (Azumapecten) farreri nipponensis by qualitative and quantitative analyses, and also the size at 50% of group sexual maturity was calculated by the data of first sexual maturity. In this study, the male gametogenic cycle of this species by qualitative analysis was divided into five successive stages: early active stage (January to March), late active stage (March to April), ripe stage (April to August), partially spawned stage (July to September), and spent/inactive stage (August to January). The male gametogenic cycle showed similar patterns with monthly changes in the gonadosomatic index and condition index. Particularly, spawning in male scallop occurred once a year from July to September, unlike the spawning period of this species (from June to August) reported by the previous researchers. In quantitative statistical analysis using an image analyzer system, the patterns of monthly changes in the percent (%) of the areas occupied by spermatogenic stages to the testis areas in males showed a maximum in June, and then sharply dropped from July to September, 2006. From these data, it is apparent that the spawning season of C. (A.) farreri nipponensis occurred once per year from July to early September, indicating a unimodal gametogenic cycle during the year. Shell heights at 50% of group sexual maturity (RM50) fitted to an exponential equation were estimated to be 49.90 mm in males (considered to be one year old), and it was 100% for male scallops over 61.0 mm (considered to be two years old).

• Korean journal of food and cookery science
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• v.33 no.1
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• pp.54-64
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• 2017

Purpose: Pomegranate has been reported to exhibit medical properties such as antimicrobial, antimutagenic, anticancer, and anti-inflammatory effects. Especially the pomegranate peel as a by-product of the juice industry possesses more polyphenols with an antioxidant effect than the pomegranate flesh does. This study aimed to investigate the effect of the pomegranate peel on the quality characteristics of steamed bread. Methods: Steamed bread containing pomegranate peel was prepared with 0%, 1%, 3%, 5%, and 7% replacements of wheat flour with pomegranate peel powder, respectively. Results: The pH of dough significantly decreased from 5.66 to 4.42 with the amounts of pomegranate peel powder rising. After a 1st fermentation, the pH of all groups decreased. With an increase of the pomegranate peel powder level, the fermentation tension decreased from 42.83 mL to 29.03 mL. In addition, the volume, the specific volume, and moisture decreased as the pomegranate peel powder content level heightened. For color, steamed bread added with 7% pomegranate peel powder displayed low lightness but high redness and yellowness. In texture analysis, hardness and chewiness of the steamed bread rose as the pomegranate peel powder content increased, while the springiness and cohesiveness declined. Both total polyphenol and DPPH radical scavenging activity significantly increased with growing levels of pomegranate peel powder. In a sensory evaluation, the group with 1% pomegranate peel powder added showed the highest sensory preference scores for color, flavor, chewiness, taste, and overall acceptability. Conclusion: The results of this study suggest that steamed bread prepared with the addition of 1% pomegranate peel powder is the most optimal product for appropriate quality characteristics.

• Korean journal of food and cookery science
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• v.33 no.3
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• pp.247-255
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• 2017

Purpose: The aim of this study was to investigate the effects of various leaf powders on chocolate by analyzing quality characteristics, antioxidant activities, and sensory characteristics. Methods: Pine needles, mulberry leaves, ramie leaves, barley leaves, and squash leaves were freeze-dried, powdered, and added to the chocolate. Results: Water contents of all leaf powder-added groups were significantly higher than that of the control (15.78%). The pH values of chocolate with leaf powder were lower than that of the control (6.33) while that of mulberry leaf chocolate (6.56) was higher than that of the control. In color measurement, L-value, a-value, and b-value were highest in pine needle chocolate (30.31, 3.52, and 4.78, respectively). The ${\Delta}E$ value (total color difference compared to white board) was the highest in squash leaf chocolate (69.51) and significantly different from that of the control (67.69). The hardness of leaf powder-added chocolate was lower than that of the control (6.84 N), except for pine needles. In the antioxidant activity analysis, chocolate with pine needles and squash leaves had higher polyphenols, flavonoids, and ABTS radical scavenging antioxidant activity than those of the control. Overall consumer acceptability was the most preferred in the control compared to the other groups. However, chocolate with mulberry and barley leaves also received high scores (5.60 and 5.40, respectively) for overall acceptability. Conclusion: It can be concluded that chocolate with barley leaves is desirable for making functional chocolate due to its high consumer preference and positive effects on improving antioxidant activities.