• Journal of Nutrition and Health
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• v.20 no.6
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• pp.395-404
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• 1987

A nutritional quality and rancidity of marketed korean traditional foods were assessed. That is, basic chemical analysis were done in Galbi-tang, Sullung-tang, Pibimbap, Pulkogi and Naeng Myon. Ca and P for the Galbi-tang and Sulung-tang and vitamin C for the Pibimbap were analyzed. Chemical analysis were done in Gangjung 4, Sanja 1, Parksan 6, Yoomilkwa, 4 out of korean traditional cookies. Amounts of energy and protein in Galbi -tang and protein and Ca in Sullung -tang are more than the recommended allowance at ta meal. Amounts of Ca in Galbi-tang and energy in SUllung-tang are less than the recommended . The amounts of energy and protein in Pibimbap, Pullkigi and Naeng Myon Except protein in Pullkogi are short of the recommended at a meal. And amounts of vitamin C in Pibimbap are short of the recommended, too. The content of carbohydrate in Korean traditional cookies is the highest one comparing to others. Contents of crude fat in Gangjung Parksan and Dasik which are made up of sesame, black sesame and pine nuts are higher than that of other Korean traditional cookies. Acid value and peroxide value in all Gangjung, Yoomilkwan and Sanja except the peroxide value in one Sanja product, are not in the excess of standard of peroxide value and acid value. The standard are 600meq/kg and 3 for peroxide value and acid value respectively in oil treated foods.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.985-989
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• 2013

This study was performed to determine the best conditions for preparing Toranbyung. We examined different boiling periods (0~20 min) and types of Gomyeong (pine nut, soy, black sesame, and chestnut powder), as recorded in "Sumunsasul". The boiled taros were evaluated for proximate composition, free sugar contents, and Hunter's color values. In addition, the sensory characteristics of Toranbyung boiled for different periods and prepared using different types of Gomyeong were investigated. The moisture, protein, fat, and ash contents of taro decreased by 83.42~84.61%, 1.25~1.31%, 0.08~0.11%, and 0.62~0.81%, respectively, as the length of boiling time increased. Fructose, glucose, and sucrose, the major free sugars found in taro, decreased by 0.17~0.33%, 0.16~0.29%, and 0.26~0.38%, respectively, as the length of boiling time increased. Sensory evaluation indicated no significant difference in the flavor and taste of Toranbyung boiled for different periods of time. However, Toranbyung boiled for 10 min was significantly better and was found to be the most acceptable among all the samples. Furthermore, sensory evaluation of Toranbyung prepared with different types of Gomyeong indicated that the Toranbyung prepared with soy powder was favored over Toranbyung prepared using other types of Gomyeong. In conclusion, we determine that the best conditions for preparing Toranbyung were boiling for 10 min and using soy powder as the Gomyeong.

• Journal of Ecology and Environment
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• v.31 no.1
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• pp.23-29
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• 2008

The effectiveness of rehabilitation programs for coal mining spoils in Samcheok, Jeongsun, and Mungyung were evaluated based on the physicochemical properties of soil in the rehabilitated areas. These spoils were reclaimed by introducing plants such as black locust (Robinia pseudoacacia), pitch pine (Pinus rigida), birch (Betula platyphylla var. japonica), alder (Alnus hirsuta), bush clover (Lespedeza cyrtobotrya), and grass (Lolium perenne) in planting beds covered with forest soil. In the surface soil, the pH, organic matter, total N, available P, and exchangeable Ca showed significant changes over the years after reclamation. The pH and exchangeable Ca content decreased exponentially over time, whereas organic matter increased linearly and total N and available P increased exponentially. Changes in the physicochemical properties of subsurface soils displayed a different pattern. There were significant changes over time in the organic matter, available P, and exchangeable Ca and Mg contents of the soil. Organic matter increased logarithmically with years since rehabilitation and available P increased exponentially. Meanwhile, exchangeable Ca decreased exponentially, and Mg decreased logarithmically. The changes in the subsurface soil were not as dramatic as those in the surface soil. This result suggests that the ameliorating effects of the establishment and growth of plants more pronounced on the surface soil layer. Stand ordination data showed different relationships with time since rehabilitation in the early and later stages of the rehabilitation process. In the early stages of rehabilitation, stands tended to be arranged in the order of reclamation age. However, in the later stages, there was not a clear relationship between reclamation age and vegetation characteristics. This result suggests that soil amelioration is required for the early stages, after which an autogenic effect becomes more prominent as the vegetation becomes better established.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.32 no.4
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• pp.85-93
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• 2014

Although the Chungmak village, Gyeokpo-ri, Buan-gun is a small seashore village, it's an important place that has the largest ancient maritime ritual sites in Korea. This 'Chungmak-dong Ritual Site'(5~6 century, Baekje of the Three-kingdom period) was located in the Dangsan forest of Black Pine (Pinus thunbergii) Colony, and that has a significant meaning concerned with Dangsan forest's origin. Chungmak village located in the Scenic Site # 13 named 'Chaeseokgang and Jeokbyeokgang coastal cliff in Buan', and have retained the Jeollabuk-do Tangible Cultural Property # 58 named 'Suseongdang', the Natural Monument # 123 named 'Machilus community in Gyeokpo-ri, Buan'. The 'Suseongdang Gaeyang Grandmother Dangsinje (Village Ritual)' which is Dangsan ritual has been held every year by village residents. The practical management of Suseongdang and Machilus community has been conducted by village residents. In this study, the landscape characteristics of the Dangsan forest were investigated including neighborhood elements such as Bibo forest, seashores, and farm fields. The conservation of cultural landscape was thought to be achieved by designating 'Protected Area of Sacred Natural Sites'. The Dangsan forest ought to be recognized for their valuable landscape characteristics. It should be managed as a protected area and a sacred natural sites in order to be registered as a World Cultural Heritage.

• Korean journal of food and cookery science
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• v.28 no.3
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• pp.327-335
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• 2012

This study was reviewed the changes in main ingredients, seasonings and cooking methods of Tangpyeongchae in Korean cook books and literatures published from the 1700s to the 1960s. The first published books about Tangpyeongchae were in Kosasibijib and Kyongdojabji, written in 1783 and the late 1700s, respectively. Tangpyeongchae, a representative traditional Korean dish that was royal cuisine offered at ritual events in the Chosun Dynasty, was called Cheongpochae in the royal court. It was a dish made by mixing cheongpomuk (mung bean gel), meat, dropwort, mung bean sprout, egg strips and laver. This dish has been seasoned with vinegar, soy sauce, black pepper, garlic, green onion, red pepper, salt, sugar, sesame oil and sesame salt since the early 1900s. Dropwort, egg strips, laver, pine nut (powder), red pepper powder, and red pepper threads were used as garnishes. Tangpyeongchae was made by mixing cheongpomuk with other ingredients and seasonings until the late 1800s. Since the early 1900s Tangpyeongchae has been seasoned first with other ingredients and then mixed cheongpomuk.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.489-497
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• 2012

This study was reviewed the changes in main ingredients, seasonings and cooking methods of Tangpyeongchae in Korean cook books and literatures published from the 1700s to the 1960s. The first published books about Tangpyeongchae were in Kosasibijib and Kyongdojabji, written in 1783 and the late 1700s, respectively. Tangpyeongchae, a representative traditional Korean dish that was royal cuisine offered at ritual events in the Chosun Dynasty, was called Cheongpochae in the royal court. It was a dish made by mixing cheongpomuk (mung bean gel), meat, dropwort, mung bean sprout, egg strips and laver. This dish has been seasoned with vinegar, soy sauce, black pepper, garlic, green onion, red pepper, salt, sugar, sesame oil and sesame salt since the early 1900s. Dropwort, egg strips, laver, pine nut (powder), red pepper powder, and red pepper threads were used as garnishes. Tangpyeongchae was made by mixing cheongpomuk with other ingredients and seasonings until the late 1800s. Since the early 1900s Tangpyeongchae has been seasoned first with other ingredients and then mixed cheongpomuk.

• Conservation Science in Museum
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• v.4
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• pp.1-16
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• 2003

For the conservation treatment of the Central Asia mural painting which is to be exhibited in the new museum in Yongsan, we analyzed the pigments used in this mural painting and examined to identify the species of the straw in the wall. We also analyzed the species of the wood of the wooden protective frame and the material of the paper in it, in order to review the material and technique of the conservation treatment performed before the mural painting had been brought to the National Museum of Korea in 1916. The results were as follows: the black pigments of Bon4075 and Bon4078 is carbon(C); the white pigment on the background is gypsum[Ca(SO)₄(H₂O)₂]; the red pigment is lead oxide(Pb₃O₄) and hematite(Fe₂O₃) etc. The straw, which had been mixed into the wall to prevent the wall from cracking, was proved to be either wheat straw or oats straw. The wooden protective frame, which protects the mural painting now, was proved to be made of Salix, Populus, Cryptomeria japonica and pine. The paper discovered in the frame was proved to be made of the bark of a mulberry.

• Journal of the Korean Institute of Landscape Architecture
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• v.40 no.2
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• pp.130-137
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• 2012

This research evaluated the effectiveness of organic matter ratios in substrate and mulching materials under mn-irrigated condition green roofs by measuring the effects on growth of Liatris spicata. Four mulching materials were installed, i. e. nun-mulched control(CON), volcanic ash soils(VAS), non-woven black fabric mat(NBM) and pine bark(PAK). Three levels of organic maller volume percentage in an amended soil were evaluated, amended soil: organic matter=100:0($A_1O_0$), amended soil: organic matter=80:20($A_4O_1$) and amended soil: organic matter=50:50($A_1O_1$). Plant height, number of leaves, diameter of flower stalk, number of florets, chlorophyll contents, shoot fresh and dry weight were recorded from April to September, 2010, and survival rate was examined on May 2011 of the following year. In the $A_1O_0$, the number of leaves, number of florets and chlorophyll contents were higher in Liatris spicata grown on NBM than other mulching treatments. Especially, plant height, shoot fresh and dry weight were significantly higher. However, it resulted the lowest survival rate than other mulching treatments. 2. In the $A_4O_1$, the plant height, number of leaves, number of florets, shoot fresh and dry weight were higher than other mulching treatments, but there was no significant difference except for the plant height of Liatris spicata grown on NBM. The survival rate was decreased by 40~60%, compared with $A_1O_0$, after overwintering. 3. In the $A_1O_1$, the plant height, number of leaves, diameter of flower stalk, number of florets, chlorophyll contents, shoot fresh and dry weight were slightly higher than other mulching treatments, but there was no significant difference from Liatris spicata grown on NBM and VAS. The survival rate was observed by 0% over all mulching treatments after overwintering. Therefore, the non-woven black fabric mat(NBM) promoted the Liatris spicata's growth and flowering compared with other mulching treatments. However, the survival rate was decreased significantly, and the organic matter ratios were increased after overwintering under non-irrigated green roofs.

• Korean journal of applied entomology
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• v.52 no.4
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• pp.349-356
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• 2013

A set of experiments were conducted to determine the zero temperature and total effective temperature for the summer diapause and post-diapause development of Matsucoccus thunbergianae Miller et Park (Hemiptera: Margarodidae) which infests the Japanese black pine, Pinus thunbergii. The diapausing first instar nymphs were kept in cool storage during three separate times, each starting from May 4th, June 19th, and August 15th of 2002. Cool storage temperatures were 2.5, 5.0, 7.5, 10.0, 12.5 and $15.0^{\circ}C$. The nymphs were chilled for 10, 20, 30 or 40 days in the first two sets of experiments. In the third experiment, nymphs were chilled for 3, 6, 9 or 12 days. Molting into the second instar nymphs was examined every 10 days, starting at 20 days after taken out from the cool storage. Optimum temperature range of the diapause development was between 7.5 and $10^{\circ}C$, where diapause development was completed in 40, 20, and 6 days by the insects chilled from May 4th, June 19th and August 15th, respectively. Comparing the three sets of experiments with different chilling periods, zero temperature for diapause development was calculated as $29^{\circ}C$. Effective temperature for diapause development was 964 degree days, and it was estimated that nymphs completed their diapause development by September 8th in nature. Under natural temperature conditions >50% eclosion into the second instar occurred on November 9th. Zero temperature for post-diapause development was $10^{\circ}C$, and total effective temperature for post-diapause development until the molt into the second instar was 391 degree days.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.7
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• pp.1079-1084
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• 2004

The present study was conducted to compare antioxidant activity of green teas, fermented teas and other related common teas by examining radical scavenging activity using DPPH (2,2 diphenyl l-picryl hydrazyl). Scavenging activity ($SC_{50}$/) of epigallocatechin gallate (EGCG) for 0.1 mM DPPH radical was 5.5 $\mu$M or 4.2 mg/L by weight, then catechin, 14 $\mu$M or 2.5 mg/L and vitamin C, 22 $\mu$M or 3.9 mg/L, respectively. Kyokuro tea (okro) powder of 24.2 mg/L or green tea powder of 25.2 mg/L was used to reach $SC_{50}$/ for 0.1 mM DPPH. One serving of 2 g green tea provides antioxidant activity equivalent to 109∼147 mg EGCG, 145∼185 mg catechin or 131∼168 mg vitamin C. Teas from the first harvest had the highest radical scavenging activity when compared with later harvest green teas grown in the same region, but there is virtually no difference by the harvest time. A Chinese green tea, Dragon well had the highest antioxidant activity among other green teas tested providing antioxidant capacity equivalent to 168 mg EGCG or 188 mg vitamin C per 2 g serving, but partially fermented Chinese teas had much lower antioxidant activity than any green tea tested. Black tea which is fully fermented showed as strong antioxidant activity as green teas (76.3 mg vs 86.7∼67.6 mg per tea bag). One tea bag of green teas from market provided antioxidant capacity equivalent to 52∼86 mg EGCG, 70∼105 mg catechin or 63-96 mg vitamin C. Teas made of persimmon leaf, pine needle, mulberry leaf had comparatively low anti-oxidant activity equivalent to 2.5∼4.8 mg EGCG or 15∼21 mg vitamin C per teabag. The third brewed green tea still had enough antioxidant activity, while tea from tea bag brewed for 3 min or 5 min did not have any difference in their antioxidant activity. More systemic studies are needed to clarify the relationship between tea catechins and antioxidant capacity focusing on how growing, harvest time, fermentation and other processes can influence on this.