• Korean Journal of Food Science and Technology
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• v.42 no.6
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• pp.721-726
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• 2010

The objective of this study was to evaluate several varieties of aseptic-packaged cooked rice including Juanbyeo. Quality evaluations, such as by amylose, setback, toyo values and amylograms, were significantly higher in the Juanbyeo as compared to other samples. In addition, the Juanbyeo aseptic-packeged cooked rice showed significantly higher palatability characteristics and had a greater water absorption ratio than the other samples. For cold cooked rice, the relationship between palatability and texture was significantly high (p<0.01). Ilpumbyeo showed high scores for taste as a hot cooked rice, but as a cold cooked rice taste scores were lower than other samples. In the case of Juanbyeo cold cooked rice flavor was improved. When the Juanbyeo aseptic-packaged cooked rice was reheated in a microwave oven, it had better palatability than other varieties. Thus, the results of this study suggested that Juanbyeo can be effectively utilized as aseptic-packaged cooked rice.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.402-409
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• 2000

To investigate the textural and physical characteristics of WSF(whole soybean flour) tofu affected by coagulant and its concentration, $CaCl_2$, $CaSO_4$, $GDL(glucono-{\delta}\;lactone)$, $MgCl_2$, and some mixed coagulants were used in this study. Yields of WSF tofu coagulated with $CaSO_4$ and GDL were ranged 4.3-4.5(g/g WSF), but common tofu was 2.2-3.0(g/g soybean). As the water addition ratio increased, L and a value were increased while heating time increased, b value increased. L value of WSF tofu was lower and b value was higher than conventional tofu and 4 commercial tofus. Kinds of coagulant and its concentration significantly affected to textural properties of WSF tofu. As the concentration of coagulant increase, the hardness increased in most all coagulants. WSF tofu coagulated with $CaSO_4$ and GDL recorded low hardness and adhesiveness, and high springiness among the used coagulants at the same concentration. As the hardness increased, the gumminess and chewiness increased in most all coagulants. As coagulation temperature and molding pressure increase, hardness also increased. WSF tofu coagulated with 0.3% $CaSO_4+GDL$ was the most similar in the textural properties with conventional tofu and 4 commercial tofus. WSF tofu coagulated with 0.3% of $CaSO_4+GDL$ at $85^{\circ}C$, 10 times water addition, 5min. heating and $25.0g/cm^2$ molding pressure recorded the highest score in the sensory evaluation.

• Korean Journal of Soil Science and Fertilizer
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• v.44 no.5
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• pp.717-721
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• 2011

In case of plastic film greenhouses cultivating fresh vegetables on paddy soil, soil characteristics must be considered as more important factor than any other factors. Generally after the four years of cultivation, soils tend to increase electrical conductivity value, nutrient unbalance and soil pests. As a result, degradation of agricultural products occurred, therefore it is necessary to improve soil conditions. In this study, yield and economic cost of cucumber were analyzed. The best soil conditions for cucumber cultivation were alluvial or valley in soil topology, moderately or poorly drainage in soil drainage classes, coarse loamy soil in texture. In addition, rich-sunlight and-deep groundwater would be proper for the cucumber cultivation. Good environmental managements of plastic film greenhouse were as follows. The temperature needed to be adjusted three times. The optimal daytime temperature could be $22{\sim}28^{\circ}C$, the one from 12 until night could be $14{\sim}15^{\circ}C$, and the temperature from 24 to sunrise could be $10{\sim}12^{\circ}C$. During plant growth period, soil moisture content was as low as 10~15%, and it needed to be maintained as 15~20% during reproductive growth period. To control pests, catch crop cultivation and solar treatment were carried out, after those EC was reduced and the root-knot nematode was controled too. Cucumber yield from the plot with improved soil managements increased to $158.4Mg\;ha^{-1}$, but plot with successive cropping injury yielded $140.3Mg\;ha^{-1}$. The income from the plot with improved soil managements was 215,676 thousand won $ha^{-1}$, the plot with successive cropping injury was 131,649 thousand won $ha^{-1}$. Income rate of each plot was 51.8% and 38.4%, respectively.

• Journal of Korean Home Economics Education Association
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• v.21 no.2
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• pp.23-43
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• 2009

This study examined the relativity between school uniform behavior(especially attitude toward school uniform, school uniform satisfaction, school uniform alteration) and attitude toward appearance in the adolescence. From November to December in 2007, 898 middle school and high school students from four schools in Jeollabuk-do Province were analyzed and the influence of relevant variables was understood to gather basic information about the fashion life in the adolescence. This study used SPSS 11.5 for Windows Program to conduct frequency analysis, factor analysis, reliability analysis, ${\chi}^2$-test, t-test, One-way ANOVA, Duncan's multiple comparison test, and Pearson's correlation. The following summarizes the findings of this study: The results of analysing the factors to the response attitude toward uniforms and attitude toward appearance and clothing attitude emerged four dimensions(fashion, symbolism, cleanliness, alternation), three dimensions(needs value conformity toward appearance). In attitude toward uniform, female students were more actively altering their uniforms than male students and middle school students were more sensitive to trends than high school students. However, high school students were more aware of the cleanliness and alteration of uniforms. Overall, most students were not very satisfied with their uniforms (design, color, texture). When students' attitude toward appearance and demographical characteristics were examined, it was found that female students were more aware of desire, value, and conformity in appearances than male students. By age, it was found that high school students were more aware than middle school students. Also, students receiving KRW 30,000 or more for monthly allowance were more aware than others who receive a lower amount between KRW 10,000 and KRW 20,000. Therefore, most students(62.1%) have experiences in altering uniforms. Especially, more female students and more high school students had such experiences. Uniform alteration is more related to attitude to appearance. In other words, students who choose to alter their uniforms are highly aware of desire, value, and conformity toward appearance. Students who are satisfied with all factors regarding attitude toward uniform, except for alteration, did not alter their uniforms that much. In addition, when the relativity between students' attitude toward appearance with uniform was considered, students that are not very satisfied with their uniforms were more aware of desire, value, and conformity toward appearance. In conclusion, it was found that students' attitude toward appearance and school uniform behavior are closely related and their interests in appearance lead to alteration of uniforms, the clothing in which they spend most time of the day. From now on, students' opinions shall be considered when selecting or designing school uniforms.

• The Korean Journal of Mycology
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• v.37 no.1
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• pp.33-40
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• 2009

From 2006 to 2008, natural habitat of Sparassis crispa were surveyed for investigating ecological conditions at sixteen different sites in Korea. The investigated sites showed very wide altitudinal distribution ranged from 240 meters to 1,100 meters above the sea level. In general, S. crispa showed distinct feature of heart-rot fungi as it occurs on soils around the stems of larch (Larix kaempferi) and Korean white pine (Pinus koraiensis). But it also could be found on stems or on the stumps of dead trees, which indicated that the fungus might have several invasion routes and capabilities to grow on various ecological conditions. All of the sixteen sites were pure stands consisted with conifers such as larch or Korean white pine. The dominant tree layer showed $15.3{\sim}38.0$ meters for tree heights, thicker than twenty centimeters for the diameter at breast height (DBH), and all of them were older than thirty years. Since the stands were pure stand, species diversity of trees in the sites was extremely low. While the dominant tree layer showed only pure coniferous stand, the co-dominant tree layer, shrub layer and herbaceous layer showed more diverse features with higher Shannon-Wiener (H') indices. Soil texture of thirteen sites among sixteen investigated sites were loamy soils, and the contents of organic matter in soil were more or less higher than general forest soils in Korea with $3.79{\sim}14.32%$. The cation exchange capacity (CEC) was also relatively higher than general forest soils with $16.1{\sim}27.2$ cmol+/kg. The data indicated that the cauliflower mushroom occurring sites were relatively fertile than general forest soils. The soils were acidic with pH ranged from 4.2 to 5.2, which were typical features for conifer stands in Korea.

• The Journal of the Petrological Society of Korea
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• v.18 no.3
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• pp.223-236
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• 2009

Ultramafic xenoliths from southeastern part of Jeju Island can be grouped into two types: Type I and Type II. Type I xenoliths are magnesian and olivine-rich peridotite (mg#=89-91), which are commonly found at the outcrop. Most previous works have been focused on Type I xenoliths. Type II xenoliths, consisting of olivine, orthopyroxene and clinopyroxene with higher Fe and Ti components (mg#=77-83) and lower Mg, Ni, Cr, are reported in this study. They are less common with a more extensive compositional range. The studied Type II xenoliths are wehrlite, olivine-clinopyroxenite, olivine websterite, and websterite. They sometimes show ophitic textures in outcrops indicating cumulate natures. The textural characteristics, such as kink banding and more straight grain boundaries with triple junctions, are interpreted as the result of recrystallization and annealing. Large pyroxene grains have exsolution textures and show almost the same major compositions as small exsolution-free pyroxenes. Although the exsolution texture indicates a previous high-temperature history, all mineral phases are completely reequilibrated to some lower temperature. Orthopyroxenes replacing clinopyroxene margin or olivine indicate an orthopyroxene enrichment event. Mineral phases of Type II are compared with Type I xenoliths, gabbroic xenoliths, and the host basalts. Those from Type II xenoliths show a distinct discontinuity with those from Type I mantle xenoliths, whereas they show a continuous or overlapping relation with those from gabbroic xenoliths and the host basalts. Our petrographic and geochemical results suggest that the studied type II xenoliths appear to be cumulates derived from the host magma-related system, being formed by early fractional crystallization, although these xenoliths may not be directly linked to the host basalt.

• Korean Journal of Mineralogy and Petrology
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• v.34 no.1
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• pp.41-56
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• 2021

The characteristics of the six rock cleavages(R1~H2) in Jurassic Hapcheon granite were analyzed using the distribution of ① microcrack lengths(N=230), ② microcrack spacings(N=150) and ③ Brazilian tensile strengths(N=30). The 18 cumulative graphs for these three factors measured in the directions parallel to the six rock cleavages were mutually contrasted. The main results of the analysis are summarized as follows. First, the frequency ratio(%) of Brazilian tensile strength values(kg/㎠) divided into nine class intervals increases in the order of 60~70(3.3) < 140~150(6.7) < 100~110·110~120(10.0) < 90~100(13.3) < 80~90(16.7) < 120~130·130~140(20.0). The distribution curve of strength according to the frequency of each class interval shows a bimodal distribution. Second, the graphs for the length, spacing and tensile strength were arranged in the order of H2 < H1 < G2 < G1 < R2 < R1. Exponent difference(λS-λL, Δλ) between the two graphs for the spacing and length increases in the order of H2(-1.59) < H1(-0.02) < G2(0.25) < G1(0.63) < R2(1.59) < R1(1.96)(2 < 1). From the related chart, the six graphs for the tensile strength move gradually to the left direction with the increase of the above exponent difference. The negative slope(a) of the graphs for the tensile strength, suggesting a degree of uniformity of the texture, increases in the order of H((H1+H2)/2, 0.116) < G((G1+G2)/2, 0.125) < R((R1+R2)/2, 0.191). Third, the order of arrangement between the two graphs for the two directions that make up each rock cleavage(R1·R2(R), G1·G2(G), H1·H2(H)) were compared. The order of arrangement of the two graphs for the length and spacing is reverse order with each other. The two graphs for the spacing and tensile strength is mutually consistent in the order of arrangement. The exponent differences(ΔλL and ΔλS) for the length and spacing increase in the order of rift(R, -0.08) < grain(G, 0.14) < hardway(H, 0.75) and hardway(H, 0.16) < grain(G, 0.23) < rift(R, 0.45), respectively. Fourth, the general chart for the six graphs showing the distribution characteristics of the microcrack lengths, microcrack spacings and Brazilian tensile strengths were made. According to the range of length, the six graphs show orders of G2 < H2 < H1 < R2 < G1 < R1(< 7 mm) and G2 < H1 < H2 < R2 < G1 < R1(≦2.38 mm). The six graphs for the spacing intersect each other by forming a bottleneck near the point corresponding to the cumulative frequency of 12 and the spacing of 0.53 mm. Fifth, the six values of each parameter representing the six rock cleavages were arranged in the order of increasing and decreasing. Among the 8 parameters related to the length, the total length(Lt) and the graph(≦2.38 mm) are mutually congruent in order of arrangement. Among the 7 parameters related to the spacing, the frequency of spacing(N), the mean spacing(Sm) and the graph (≦5 mm) are mutually consistent in order of arrangement. In terms of order of arrangement, the values of the above three parameters for the spacing are consistent with the maximum tensile strengths belonging to group E. As shown in Table 8, the order of arrangement of these parameter values is useful for prior recognition of the six rock cleavages and the three quarrying planes.

• Korean journal of food and cookery science
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• v.18 no.3
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• pp.325-332
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• 2002

The purpose of this study was to compare the effect of several reheating treatments (immersing the package into hot water, heating the soup in the pot and convection ovens after taking out of the opened package. heating the soup package in microwave) on the sensory characteristics of cook-chill and sous-vide spinach soup. Sensory evaluations were made on 5 sensory attributes by a 12-member panel using quantitative descriptive analysis(QDA). The fresh cooked spinach soup had a significantly(p＜0.01) higher score in color than the reheated sous-vide one. The latter, however, had a significantly(p＜0.05) higher score in taste than the former. Overall acceptability of the sous-vide spinach soup was not different from that of fresh cooked one, which supports the potential of the product in foodservice operation for the efficient management of meal plan. Reheating treatments didn't show any differences in taste, flavor, color, texture, appearance and overall acceptability. Therefore, any reheating treatment nay be used for cook-chill and sous-vide spinach soup.

• Food Science of Animal Resources
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• v.23 no.1
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• pp.9-15
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• 2003

All diets were based on feeds of fattening period pigs(LY x D, ca. 90 kg) with six treatments, which were the control, containing 5% beef tallow(C), 3% beef tallows and 2% perilla seeds oil(T1), 250 ppm vit. E(${\alpha}$-tocopheryl acetate) in T1(T2), 3% beef tallow and 2% squid viscera oil(T3), 250 ppm vit. E in T3(T4), and 3% beef tallow and 2% CLA(T5), respectively. Produced porks and their carcass characteristics were as follows. The daily gain of pigs was higher in T2 and 73 than any other treatments(p<0.05). Its T2 and T3 was 3.71 and 3.80 respectively, however, there was no significance in feed intake. The highest back fat thickness was shown in control group on market weight, while there was no significant difference on their initial weight. Loin-eye muscle area did not show any significant difference on initial weight and on market weight, however, its T5 was about twice as large as T2's. Content of triglyceride in blood was high in control group as compared to others; especially, the values for T3, T4 and T5 were significantly low(p <0.05). There was no significant difference in total cholesterol contents, and the ratio of HDL cholesterol/total cholesterol was higher in vit. E treated samples than untreated sample. Atherogenic index was high in sample with T3 and low in sample with T2. The perilla seed oil, squid fish oil, and vit. E decreased atherogenic index. Dressing percentage, back fat thickness, and grade did not show any significant difference(p >0.05); however, T2, C and T3, T1 and T5 showed 4.67, 4.29, 4.00 respectively, in grades.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.244-250
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• 2013

The objective of this study was to investigate the effects of marinade condition (injection and tumbling process) on the physicochemical and sensory characteristics of marinade steak. The pH of marinade steaks was in the range of 5.26-5.51, with the highest level in the injection/tumbling (IT) treatment, while injection processes tended to result in higher pH levels (p<0.05). Salinity and sweetness contents were determined to be the highest in the IT treatment. Cooking loss was highest in the control (Immersion, 6 hr), but there were no significant differences between control and injection/tumbling, injection/ vacuum/tumbling (IVT), and vacuum/tumbling treatments. Hardness was in the range of 8.01-13.99 kg, with the lowest level observed for the IVT treatment, and the highest level observed for the control. However, there were no significant differences in hardness between injection process treatments and non-injection process treatments. Therefore, injection and tumbling processes have a similar effect on meat tenderness. In the sensory evaluation, there was a significant difference between the control, injection and tumbling process treatments in terms of tenderness, texture preference and taste. These results suggest that injection and tumbling processes improved tenderness, product yield and sensory preference in meat products.