• Korean Journal of Organic Agriculture
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• v.25 no.4
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• pp.725-736
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• 2017

TThis study investigated the influence of AGH-Ringer (chelated organic minerals liquid fertilizer) on the growth, yield, and fruit quality of 'Jukhyang' strawberry in a hydroponic system. The results revealed that AGH-Ringer group led to significantly higher plant length than that of the control group, and that leaf length and leaf width increased with increasing leaf area. In addition, the fresh and dry weights of leaves and SPAD unit, which measures leaf color also showed a significant increase with AGH-Ringer. However, the length and dry weight of roots did not show significant differences when compared to the control group. In the fruit quality analysis, AGH-Ringer group did not show any difference in fruit length compared to the control group, but it increased both the fruit weight, which, along with the simultaneous increase in fruit width, increased the yield per strawberry. Furthermore, AGH-Ringer group strengthened the red skin color of the fruit, and resulted in significantly greater hardness than that of the control group, but did not have any effect on the soluble solid content and acidity. As shown in the results, the AGH-Ringer group resulted in lesser mineral content and lower to medium EC (electrical conductivity) in comparison to the inorganic mineral hydroponic fertilizer, which was used as a control. However, it increased the leaf growth, fruit weight, and yield, and improved the fruit quality by increasing the soluble solid content in the hydroponic system of 'Jukhyang' strawberry. Therefore, based on this study, AGH-Ringer is thought to be a more effective hydroponic fertilizer than the inorganic mineral hydroponic fertilizer. Moreover, the field experiment demonstrated that AGH-Ringer is a useful hydroponic fertilizer convenient for application in farms. This study also proved that AGH-Ringer is a fertilizer that can promote plant nutrition by controlling the salinity of the soil and facilitating the absorption of necessary minerals in future soil cultivation, thereby providing basic data for organic farming.

• Journal of Korean Society for Atmospheric Environment
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• v.10 no.E
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• pp.371-386
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• 1994

Ecological examinations of the radial growth Patterns of pine trees(Pinus densiflora Sieb. et Zucc) growing on Mt. Namsan in central Seoul were made to test a Proposition that the pine trees decline due to the influence of air pollution and acid rain, which was proposed by some researchers in Korea, and the potential effects of current level of air pollutants to the growth of the Pine trees in central Seoul have been speculated. Tree-rings of 40 trees sampled at 3 sites of Mt. Namsan were prepared and examined using a Computer-aided Tree-Ring Measuring System at Kookmin University, Korea. Air Pollutant data collected by the Ministry of Environment( MOE ) and the Forestry Research Institute(FRI) were used to infer the general conditions of the environment. Correlation analysis was applied to the data set of tree growth and the other environmental factors. General information derived from the close examination of the tree-rings and the data on air pollution, drought and the other biological conditions suggested that the growth of the pine trees was severely affected by the occurrence of drought(climatic variation), the prevalence of the pine leaf gall midges(insects), and the suppression by the black locust trees(Robinia pseudo-acacia L.) (competition among trees). While the current condition of air pollution in Seoul cannot be categorized as good, the concentrations of air pollutants are not so high as to cause acute damages to the trees. In addition, while the data of rain acidity showed episodic low PHs of under 4.0, the average of them is far less acidic than those which were observed in either northeastern United States or central Europe, where the decline of trees were not solely attributed to any of the air pollutants. Considering the sequential facts that one of the most important environmental factors that affect the growth of trees is weather condition of the forest that the proposition of the decline of the pine trees was made without careful examination of the growth patterns and past growth history of them as well as the complex influences of many other factors including the weather conditions to the growth of trees, and that no objective explanation has been made on the causal relationships between the current condition of air pollution and the growth of the trees, such a proposition should be evaluated as invalid for the explanation of tree growth on Mt. Namsan in central Seoul, Korea. The author evaluates the factors of air pollution (including acid rain) as the predisposing factors, which may have the Potentials to chronically affect the tree growth at the forest ecosystem on Mt. Namsan for a long period of time. Ecosystem ecological studies should be further carried out to carefully explain both the functional and the structural aspects of the ecosystem processes, which include the biogeochemistry and the long-term changes of soil conditions as well as the growth of the other tree species on the mountain.

• Microbiology and Biotechnology Letters
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• v.41 no.3
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• pp.311-319
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• 2013

In an effort to characterize the physicochemical properties and microbial risks associated with the soy sauce jangachi (Korean traditional pickle), 15 different home-made products, which were prepared from medicinal plants and wild edible vegetables, from head-families of Andong, Kyungsangbuk-do Province in Korea, and 6 different commercial products sold at supermarket, were investigated. The average pH of the mature soaking solutions and plants soaked in the 21 jangachi were $3.99{\pm}0.38$ and $3.51{\pm}0.41$, and the average acidity of the mature soaking solutions and soaked plants were $1.59{\pm}0.54$ and $1.65{\pm}0.76$, respectively. The average brix of the mature soaking solutions and plants soaked were $27.67{\pm}8.38$ and $25.61{\pm}6.60$, respectively. In salinity, which is a major factor in jangachi industry production, the average salinity of the mature soaking solutions and soaked plants were $7.55{\pm}3.26$ and $5.75{\pm}2.23$, respectively. In particular, the hot-peppers, eusuri, du-rup, kaet-ip, kuji-ppong, myeng-i and sancho jangachi were amongst the home-made products, and the salinity was above 8.8%, which was 2 folds-higher than that of the commercial sterilized products, and 1/3-lower than commercial non-sterilized products. The color difference and turbidity of jangachi were dependent on the plant parts used. In microbial risk assessment, the microorganisms related with food-borne disease, such as Escherichia coli, Salmonella sp, and Shigella sp., were not detected. After some time, total cell count analysis revealed that the commercial products sold at supermarkets were more vulnerable than the home-made products.

• Microbiology and Biotechnology Letters
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• v.41 no.3
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• pp.327-334
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• 2013

For the development of hardy kiwi wine, we arranged for the post-maturity of hardy kiwi fruit, treated them with calcium carbonate and a pectinase enzyme complex, investigated the resulting physicochemical properties and conducted a sensory evaluation. The period determined for creating post-maturity in the hardy kiwi fruit was determined as 5 days storage at room temperature following maturity. During this time the yield of fruit juice was increased from 22.1% to 53.5% using 0.1% (v/v) cytolase PCL5 for 2 h at room temperature. 0.1% (w/v) calcium carbonate was also added during the process of aging, for the reduction of the sour taste. The fermentation trial of the hardy kiwi wine was prepared using water (25% or 50%), sugar ($24^{\circ}brix$), 0.1% (w/v) $CaCO_3$, 0.1% (v/v) cytolase PCL5, $K_2S_2O_5$ (200 ppm), and yeast ($1.5{\times}10^7$ cell/ml). Fermentation then occurred for 2 weeks at $20^{\circ}C$. The pH value, total acidity, alcohol, and reducing sugar content of the resulting hardy kiwi wines of 25% (v/w) and 50% (v/w) water, were in a range of pH 3.4-3.7, 1.12-1.21%, 14.3-14.4%, and 15-16 g/l, respectively. Citric acid and fructose constituted the major organic acids and the free sugar of the 25% and 50% hardy kiwi wine, respectively. Volatile flavor components, including 10 kinds of esters, 8 kinds of alcohols, 5 kinds of acids, 3 kinds of others and aldehydes, were determined by GC analysis. The results of sensory evaluation demonstrated that 50% hardy kiwi wine is more palatable than 25% hardy kiwi wine.

• Korean Journal of Environmental Agriculture
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• v.10 no.2
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• pp.158-166
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• 1991

This study was performed to survey the pollution levels of Pinus Thunbergii forest soil surrounding. The Onsan industrial complexes of caused by the surrounding polluted air. The results are summarized as follows. 1. The forestry soil pH in the vicinity of the industrial complex showed severe acidity in the range of pH $4.2{\sim}4.8$. And also the available Al was higher in the acidified soils. 2. The available S was in the range of $21ppm{\sim}638ppm$, and was highest within 2km of the industrial complex and difference greatly depending on distance from the source. 3. Heavy metals soil, concentrations of Fe, Zn and Cu were $0.9ppm{\sim}73.7ppm$, $0.09ppm{\sim}6.68ppm$ and $0.10ppm{\sim}62.10ppm$, respectively and there were many site difference, especially high concentrations were observed in source nearest seaside. The sites and showed that soil pollution had been progressing in these sites. 4. The concentrations of Pb and Cd generally showed low contents as $0.06ppm{\sim}0.07ppm$ and $0.06ppm{\sim}0.24ppm$ respectively and Cd contents were also high in seaside sites near sources. 5. The results of correlation between soil factors were significant between soil pH and Al(r=0.588) at 1% and soil pH and S(r=0.469), Zn(r=0.491) and Cu(r=0.475) at 5% respectively. 6. In the correlations among the heavy metals, there were significant high correlations between Fe and Zn(r=0.833), Cu(r=0.846) and Pb(r=0.583), and Zn and Cu(r=0.773), Cu and Pb(r=0.746) at 1%, whereas correlations between Zn and Pb(r=0.529), and Zn and Cd(r=0.457) were relatively low at 5%.

• Journal of the Korean Society of Food Culture
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• v.20 no.2
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• pp.221-231
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• 2005

We investigated the physico-chemical and sensory characteristics of Kimchi made with red pepper that was washed and mashed. The pH of juice from Kimchi made with red pepper powder was the highest on the day of Kimchi preparation. In the case of Kimchi made with mashed red pepper, the pH of juice and liquid was lower than that of other samples. A similar decrease in pH of juice and liquid was observed up to the second week of fermentation, but the significant difference between both samples wasn't found. The total acidity of Kimchi with mashed red pepper was significantly increased during early fermentation, but was similar during the second week, compared with that of Kimchi with red pepper powder. From the third week of storage, both juice and liquid from Kimchi made with red pepper powder was relatively increased. L and a value of liquid was highest in the case of Kimchi made with mashed red pepper, but b value was lowest during fermentation. In the case of organic acids, acetic acid and lactic acid contents were increased in Kimchi made with mashed red pepper while fermentation progressed. In addition, citric acid content was constant up to the second week in Kimchi made with mashed red pepper but from the third week wasn't detected in both Kimchi made with mashed red pepper and Kimchi made with red pepper powder. In the case of QDA(Quantitative Descriptive Analysis) profiles, the values of Kimchi made with mashed red pepper were significantly higher than those of Kimchi made with red pepper powder in respect to redness, pungency and fresh flavor immediately after the preparation of Kimchi and during the second week of fermentation, but during the fifth week the values were higher in respect to redness and fresh flavor of Kimchi. Appearance and overall acceptability was remarkably increased in Kimchi made with mashed red pepper, compared with that of Kimchi made with red pepper powder immediately after pickling, during the second and the fifth week of fermentation. Therefore, these results indicate that mashed red pepper increased more citric acid content, L and a value of Kimchi in comparison with red pepper powder, resulting in the good effects on overall acceptability due to the significant increase of redness and fresh flavor.

• Journal of the Mineralogical Society of Korea
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• v.22 no.3
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• pp.241-248
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• 2009

Kaolinite was synthesized from amorphous $SiO_2$ and $Al(OH)_3{\cdot}xH_{2}O$ as starting materials by hydrothermal reaction conducted at $250^{\circ}C$ and $30\;kg/cm^2$. The acidity of the solution was adjusted at pH 2. The synthesized kaolinite was characterized by XRD, IR, NMR, FE-SEM, TEM and EDS to clarify the formational process according to the reaction time from 2 to 36 hours. X-ray diffraction patterns showed after 2 h of reaction time, the starting material amorphous $Al(OH)_3{\cdot}xH_{2}O$ transformed to boehmite (AlOOH) and after the reaction time 5 h, the peaks of boehmite were observed to be absent thereby indicating the crystal structure is partially destructed. Kaolinite formation was identified in the product obtained after 10 h of reaction and the peak intensity of kaolinite increased further with reaction time. The results of TGA and DTA revealed that the principal feature of kaolinite trace are well resolved. TGA results showed 13 wt% amount of weight loss and DTA analysis showed that exothermic peak of boehmite observed at $258^{\circ}C$ was decreased gradually and after 10 h of reaction time, it was disappeared. After 5 h of the reaction time, the exothermicpeak of transformation to spinel phase was observed and the peak intensiy increased with reaction time. The results of FT-IR suggested a highly ordered kaolinite was obtained after 36 hours of reaction. It was identified by the characteristic hydroxide group bands positioned at 3,696, 3670, 3653 and $3620\;cm^{-1}$. The development of the hydroxyl stretching between 3696 and $3620\;cm^{-1}$, depends on the degree of order and crystalline perfection. TEM results showed that after 15 h reaction time, curved platy kaolinite was observed as growing of (001) plane and after 36 h, the morphology of synthetic kaolinite exhibited platy crystal with partial polygonal outlines.

• Journal of Animal Science and Technology
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• v.48 no.2
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• pp.293-306
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• 2006

We characterized physicochemical properties and examined the organoleptic and textural evaluations of Feta cheese made from goat's milk. Nutritional compositions of goat Feta cheese were fat 23.50%, protein 11.03% with moisture content of 59.54%. Cell numbers of lactic starter cultures in Feta cheese maintained from log 8.46 CFU/g and pH 5.76 during storage at 4℃ for 14 day's aging. The color of Feta cheese was whitish (L. 93.19) at after finishing brine salting, but became a little yellowish(b. 3.52) (a. -0.71). For texture profile analysis of goat Feta cheese, hardness, fracturability springness, and cohesiveness seemed to be week, but adhesiveness gumminess, chewiness, and resilience were enhanced as aging times extended to 14days, resulted in the overall textural properties was to be superior to control cheese(commercial Mozzarella cheese). Organoleptic evaluations were examined based on the intensities and the preferences for flavour, tastes, texture and mouth feeling. saltiness, bitterness and acidity were stronger in the intensities than control cheese, but the preferences were enhanced by aging to be better than control cheese at 14 days and later on, however, the texture changed to be weaker in hardness and unpleasant in mouthfeel. The fatty acid compositions of Feta cheese analysed by Gas chromatography were saturated fatty acid 42.06%, monoenoic acids 29.67%, di-enoic acids 24.24%, tri-enoic acids 1.21%.

• Food Science and Preservation
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• v.24 no.7
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• pp.923-933
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• 2017

This study was carried out to examine the quality characteristics of Doenjang manufactured with or without soaking Meju in brine according to salt concentrations (8 and 12%) during fermentation for 6 months. The moisture content and salinity of Doenjang fermented for 6 months were 54.9-60.3% and 7.8-12.5%, respectively. Doenjang using soaking Meju in brine had higher pH and lower titratable acidity than that using non-soaking Meju. The reducing sugar content in all samples was increased until 2 months and then decreased regardless of soaking Meju, especially that of non-soaking 8% Doenjang was the highest. The 8% low-salt Doenjang was shown the highest amino-type nitrogen content, especially the soaking Doenjang was higher than the non-soaking Doenjang. ${\alpha}$-amylase activity of all samples during fermentation were continuously decreased from 0.91-0.94 Unit/g to 0.01-0.06 Unit/g, especially the 8% soaking Doenjang was shown the highest activity after 2 months. Total bacterial count of the soaking Doenjang at the 6 months was in range of 7.8-8.0 log CFU/g and that of the non-soaking Doenjang was in range of 7.2-7.5 log CFU/g. By taste analysis, the 8% soaking Doenjang was shown the similar taste pattern with commercial Doenjang. In conclusion, the 8% low-salt Doenjang manufactured with soaking Meju in brine was a suitable concentration in order to reduce salt intake.

• Journal of Applied Biological Chemistry
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• v.61 no.3
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• pp.245-255
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• 2018

The research was aimed to analyze the functional constituents (GABA and isoflavone), radical (2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and hydroxyl) scavenging activities and enzyme (${\alpha}-glucosidase$ and lipase) inhibitory effects of soypowder milk (SPM) and fermented soy-powder milk (FSPM) with varied Lactobacillus brevis. Ten ${\gamma}-aminobutyric$ acid (GABA) producing lactic acid bacteria that showed 96-99% similarity with L. brevis, according to 16S rRNA gene sequence analysis, were isolated from fermented kimchi. The conversion rates of GABA were obtained 66.96-93.51, 63.76-84.58, and 57.05-69.75% in monosodium glutamate, gluten and soy protein, respectively. The levels of pH and glutamic acid of FSPM were found lower than those of SPM, but the acidity and GABA contents were higher. The GABA conversion rate of FSPM with BMK484 strain was attained the highest 69.97%. The contents of isoflavone glycoside ($1290.93{\mu}g/g$) was higher in SPM, but the content of isoflavone aglycone ($287.27-501.9{\mu}g/g$) was higher in FSPM. The levels of isoflavone aglycone such as daidzein, glycitein and genistein, were found as the highest 240.2, 61.24 and $200.45{\mu}g/g$, respectively, when FSPM was made with BMK484 strain. The DPPH, ABTS and hydroxyl radical scavenging and ${\alpha}-glucosidase$ and pancreatic lipase inhibitory activities of FSPM made with BMK484 strain were the relatively higher 60.31, 88.10, 61.25, 52.71, and 39.37%, respectively. Therefore, the L. brevis can be used as a material capable of simultaneously enhanced GABA and isoflavone aglycone in FSPM.