• Title/Summary/Keyword: characteristics of texture

Search Result 2,984, Processing Time 0.026 seconds

Site Characteristics and Vegetation Structure of the Habitat of Cauliflower Mushroom (Sparassis crispa) (꽃송이버섯 자생지의 입지특성 및 식생구조)

  • Oh, Deuk-Sil;Park, Joon-Moh;Park, Hyun;Ka, Kang-Hyeon;Chun, Woo-Jae
    • The Korean Journal of Mycology
    • /
    • v.37 no.1
    • /
    • pp.33-40
    • /
    • 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.

Textural and Genetic Implications of Type II Xenoliths Enclosed in Basaltic Rocks from Jeju Island (제주도 현무암에 포획된 Type II 포획암: 성인과 조직적 특성)

  • Yu, Jae-Eun;Yang, Kyoung-Hee;Hwang, Byoung-Hoon;Kim, Jin-Seop
    • The Journal of the Petrological Society of Korea
    • /
    • v.18 no.3
    • /
    • pp.223-236
    • /
    • 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.

Influence of Microcrack on Brazilian Tensile Strength of Jurassic Granite in Hapcheon (미세균열이 합천지역 쥬라기 화강암의 압열인장강도에 미치는 영향)

  • Park, Deok-Won;Kim, Kyeong-Su
    • Korean Journal of Mineralogy and Petrology
    • /
    • v.34 no.1
    • /
    • pp.41-56
    • /
    • 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.

Sensory Quality Assessment of Reheated Cook/Chill and Sous-Vide Spinach Soup for Foodservice Operations (단체급식소에 적용하기 위한 cook/chill 및 sous-vide 시금치국의 재가열 방법에 따른 관능적 품질평가)

  • 류은순;이동선
    • Korean journal of food and cookery science
    • /
    • v.18 no.3
    • /
    • pp.325-332
    • /
    • 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.

The Influence of Feeding Dietary Differences on Growth Performance and Carcass Quality in Finishing Pigs (사료조성 차이가 돼지 생산 및 도체형질에 미치는 영향)

  • 진상근;김일석;송영민;하경희;이성대;김회윤;주선태;박구부
    • Food Science of Animal Resources
    • /
    • v.23 no.1
    • /
    • pp.9-15
    • /
    • 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.

Effects of Injection and Tumbling Methods on the Meat Properties of Marinated Beef (인젝션과 텀블링 염지촉진처리에 따른 염지우육의 품질에 미치는 영향)

  • Ku, Su Kyung;Kim, Hee Ju;Yu, Seung Chul;Jeon, Ki Hong;Kim, Young Boong
    • Food Science of Animal Resources
    • /
    • v.33 no.2
    • /
    • pp.244-250
    • /
    • 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.

Studies on the Standardization of Carcass Quality Scores for Pork Quality Assurance (돈육 품질인증을 위한 도체 육질점수 표준화에 관한 연구)

  • Kim, Doo-Hwan;Seo, Jong-Tae;Kwack, Suk-Chun;Lee, Jeong-Ill
    • Food Science of Animal Resources
    • /
    • v.27 no.4
    • /
    • pp.424-431
    • /
    • 2007
  • This study was conducted to investigate the effect of intramuscular fat scores on pork quality assurance. Pork loins were collected from animals (110-120 kg body weight) slaughtered in a commercial slaughterhouse, assigned an IMF score (1-3) from and stored for 24 hrs at $-3^{\circ}C$. Samples were analyzed for chemical composition, pH, cooking and drip loss, shear force, meat color, and texture characteristics. The moisture, crude protein and crude ash content were not significantly different among the various IMF score groups. The crude fat content of the IMF score 3 group was significantly higher than the IMF score 1 and 2 groups (p<0.05). The pH values of the IMF score 2 and 3 groups was significantly higher than the IMF score 1 group (p<0.05). There was a no significant difference in shear force value and cooking loss among the IMF score groups. The purge loss content of the IMF 3 group was significantly lower than that of the IMF score 1 group (p<0.05). The increase in IMF score resulted in lower hardness, gumminess, and brittleness values. The hardness and gumminess of the IMF score 3 group were significantly lower than those of the IMF 1 score group. The adhesiveness, cohesiveness, and springiness were not significantly different among the IMF score groups. With regard to meat color traits, lightness ($CIE\;L^*$) was not significantly different among the IMF score groups. The $a^*\;and\;b^*$ values correlated positively with the IMF score. In general, the results of this study show that the CIE color values and drip loss had a positive correlation, while only redness was positively correlated with shear force and hardness. pH was negatively correlated with CIE color values and drip loss, while positively correlated with moisture content.

Geology of Athabasca Oil Sands in Canada (캐나다 아사바스카 오일샌드 지질특성)

  • Kwon, Yi-Kwon
    • The Korean Journal of Petroleum Geology
    • /
    • v.14 no.1
    • /
    • pp.1-11
    • /
    • 2008
  • As conventional oil and gas reservoirs become depleted, interests for oil sands has rapidly increased in the last decade. Oil sands are mixture of bitumen, water, and host sediments of sand and clay. Most oil sand is unconsolidated sand that is held together by bitumen. Bitumen has hydrocarbon in situ viscosity of >10,000 centipoises (cP) at reservoir condition and has API gravity between $8-14^{\circ}$. The largest oil sand deposits are in Alberta and Saskatchewan, Canada. The reverves are approximated at 1.7 trillion barrels of initial oil-in-place and 173 billion barrels of remaining established reserves. Alberta has a number of oil sands deposits which are grouped into three oil sand development areas - the Athabasca, Cold Lake, and Peace River, with the largest current bitumen production from Athabasca. Principal oil sands deposits consist of the McMurray Fm and Wabiskaw Mbr in Athabasca area, the Gething and Bluesky formations in Peace River area, and relatively thin multi-reservoir deposits of McMurray, Clearwater, and Grand Rapid formations in Cold Lake area. The reservoir sediments were deposited in the foreland basin (Western Canada Sedimentary Basin) formed by collision between the Pacific and North America plates and the subsequent thrusting movements in the Mesozoic. The deposits are underlain by basement rocks of Paleozoic carbonates with highly variable topography. The oil sands deposits were formed during the Early Cretaceous transgression which occurred along the Cretaceous Interior Seaway in North America. The oil-sands-hosting McMurray and Wabiskaw deposits in the Athabasca area consist of the lower fluvial and the upper estuarine-offshore sediments, reflecting the broad and overall transgression. The deposits are characterized by facies heterogeneity of channelized reservoir sands and non-reservoir muds. Main reservoir bodies of the McMurray Formation are fluvial and estuarine channel-point bar complexes which are interbedded with fine-grained deposits formed in floodplain, tidal flat, and estuarine bay. The Wabiskaw deposits (basal member of the Clearwater Formation) commonly comprise sheet-shaped offshore muds and sands, but occasionally show deep-incision into the McMurray deposits, forming channelized reservoir sand bodies of oil sands. In Canada, bitumen of oil sands deposits is produced by surface mining or in-situ thermal recovery processes. Bitumen sands recovered by surface mining are changed into synthetic crude oil through extraction and upgrading processes. On the other hand, bitumen produced by in-situ thermal recovery is transported to refinery only through bitumen blending process. The in-situ thermal recovery technology is represented by Steam-Assisted Gravity Drainage and Cyclic Steam Stimulation. These technologies are based on steam injection into bitumen sand reservoirs for increase in reservoir in-situ temperature and in bitumen mobility. In oil sands reservoirs, efficiency for steam propagation is controlled mainly by reservoir geology. Accordingly, understanding of geological factors and characteristics of oil sands reservoir deposits is prerequisite for well-designed development planning and effective bitumen production. As significant geological factors and characteristics in oil sands reservoir deposits, this study suggests (1) pay of bitumen sands and connectivity, (2) bitumen content and saturation, (3) geologic structure, (4) distribution of mud baffles and plugs, (5) thickness and lateral continuity of mud interbeds, (6) distribution of water-saturated sands, (7) distribution of gas-saturated sands, (8) direction of lateral accretion of point bar, (9) distribution of diagenetic layers and nodules, and (10) texture and fabric change within reservoir sand body.

  • PDF

A Study on the Physico-Chemical Characteristics of Acid Sulfate Soil in Kimhae Plain (김해평야(金海平野)에 분포(分布)된 특이산성토(特異酸性土)(답)(沓)의 이화학적성질(理化學的性質)에 관(關)한 조사연구(調査硏究))

  • Park, N.J.;Park, Y.S.
    • Korean Journal of Soil Science and Fertilizer
    • /
    • v.2 no.1
    • /
    • pp.15-26
    • /
    • 1969
  • The study on physico-chemical characteristics of the acid sulfate soil present in Kimhae plain was carried out with 28 surface and subsoils from lower and higher produtive area and two representative profile samples from the areas reclaimed a few decades ago and around 10 years ago respectively. 1. There are no differences in soil texture between lower and higher productive soils being mostly silty clay loam and silty clay. 2. Very significant differences in pH, degree of base saturation and extractable aluminium content are observed; lower pH, lower degree of base saturation and higher aluminium in the lower productive soils and subsoils. The pH and degree of base saturation of these soils are extremely low whereas aluminium content is very high compared to ordinary paddy soil. 3. Cation exchange capacity of these soils are slightly higher than ordinary paddy soils. In higher productive soils, exchangeable calcium and magnesium are of same order, whereas in lower productive soils magnesium content is appreciably higher than calcium. 4. Though the soil is derived from marine and estuarine sediment, the soluble salt content is not high. There are only few lower productive surface soils and subsoils having Ec values of the saturation extracts higher than 4 mmhos but lower than 9 mmhos/cm. 5. Organic matter content of these soils is a bit higher compared to ordinary paddy soils, but, nitrogen content is comparatively low. C/N ratio of these soils is around 12. 6. Sulfur content is considerably higher but oxidizable sulfur is found to be very low. Total sulfur is generally high in subsoils and lower productive soils. 7. Active iron and available silica are slightly higher than ordinary paddy soils but easily reducible manganese is very low. Almost no differences are also observed between lower and higher productive soils. 8. Available phosphorus content is extremely low in particular, regardless of higher or lower productive soils. 9. The two representative profiles from the area of earlier reclamation and recent one show that samples from earlier reclaimed area contain less amount of free acids, sulfur compounds, toxic aluminium and soluble salts etc. than the other. This indicate greater leaching and possible addition of lime for a longer period of time. 10. From the results obtained, it can be concluded the higher productivity of group I soils is due to the greater leaching and neutralisation of acidity by liming materials, It can also be concluded that the productivity of both types can be increased by addition of liming materials and improvement of drainage facilities.

  • PDF

The Qualitiy Characteristics of Kimchi added Vinegar, Mustard and Leaf Vegetables (식초, 겨자, 잎채소를 첨가한 김치의 품질특성)

  • Pak, Hee-Ok;Sohn, Chun-Young
    • The Korean Journal of Food And Nutrition
    • /
    • v.26 no.4
    • /
    • pp.841-849
    • /
    • 2013
  • The aim of this study was to investigate the quality characteristics of Kimchi, prepared with seasoning fluid, vinegar, and mustard extract to inhibit the proliferation of microorganisms and extend the edible period during fermentation at $25^{\circ}C$. We also added perilla leaf, endive, and mustard leaf to Kimchi to improve the flavor. The pH of control Kimchi fluid over 1 day after Kimchi processing, was $5.40{\pm}0.01$ and that of the experimental groups in which vinegar and mustard extract were added was $4.51{\pm}0.01{\sim}4.52{\pm}0.01$, which was lower than that of the control. As the fermentation progresses, the pH of the control decreased rapidly and that of the experimental groups decreased slowly. The initial titratible acidity of the control was low and 3 days later reached $0.95{\pm}0.04$. However, that of the experimental groups was $0.42{\pm}0.01{\sim}0.43{\pm}0.02$ and 5 days later reached a level similar to that of the control. The salinities of the Kimchi juice of both the control and the experimental groups were $2.67{\pm}0.06{\sim}2.80{\pm}0.10$% after 1 day and decreased during fermentation. The amount of lactic acid bacteria of the control was $8.17{\pm}4.01{\times}10^8cfu/g$, 1 day after the Kimchi processing and that of the experimental groups was $2.70{\pm}2.08{\times}10^7{\sim}3.63{\pm}2.80{\times}10^7cfu/g$. After 3 days, these were $3.13{\pm}1.94{\times}10^{11}cfu/g$ and $2.47{\pm}2.23{\times}10^9{\sim}8.03{\pm}3.71{\times}10^9cfu/g$, respectively. According to the result of sensory evaluation, throughout the entire period of the experiment, all sensory items such as color, odor, taste, texture, and total acceptability of the experimental groups were better than those of the control group (p<0.05). Especially, Kimchi in which perilla leaf was added was the best. With the addition of vinegar and mustard extract to the Kimchi, microorganism proliferation was inhibited and the edible period was extended. The minerals, vitamins and antioxidants of leaf vegetables could therefore be obtained.