• Journal of the Korean Society of Food Science and Nutrition
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• v.5 no.1
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• pp.19-24
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• 1976

A determination of proper maturity is a significant factor for a good quality and storage. This study is aimed at a determination of optimum harvest date related to a decisive measuring of maturity in Spur Golden Delicious. In this case, respiratory status and other characteristics are taken as a indicator for maturing determination. The results are as follows. 1. Respiratory rate has been decreased through a fruit development and come to its minimized point on Sep. 25. at last. On the contrary its tendency has been increased after Sep. 25. It is also estimated that the former is pre-climacteric, the latter climacteric rise based on dimacteric minimum Sep. 25. 2. A flesh hardness has maintained comparably high value until Sep. 18. But in the point of climacteric minimum, Sep. 25, curve of flesh firmness has rapidly been broken down, and after Sep. 25, tendency has slowly decreased at the sucessive date. 3. Pectin content, optimum acidity are remarkably decreased after Sep. 25, Oct. 2 respectively. 4. When water soluble sugar content shows to be swung from climacteric minimum, any resonable tendency are not found. 5. In this experiment, optimum harvest time is found by Oct. 2, in time of 145 days after flowering.

• Journal of Soil and Groundwater Environment
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• v.8 no.2
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• pp.55-61
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• 2003

The objective of this study was to investigate the characteristics of nitrate removal by conducting the column test in order to see the performance of surfactant modified zeolite (SMZ) as a permeable reactive barrier material. The prediction of nitrate removal was tested using the one-dimensional advective-dispersive model fitted to the experimental breakthrough curve. A methodology for scaling up to in-situ permeable reactive barrier was also proposed. The breakthrough of nitrate in the column packed with SMZ was well predicted using linear equilibrium adsorption model. The breakthrough time and half-life obtained by breakthrough experiment with variation of flowrates were decreased with the increase of flowrates. When 10㎥/day of groundwater containing the 50 mg/l of nitrate is to be treated to satisfy the potable water quality criteria (10 mg/l) by SMZ reactive barrier, 300 tons of SMZ and about 6 years of breakthrough time will be required, suggesting that 165 million wons are needed as barrier material expenses in each 6 years besides the initial design and construction expenses and the minimal monitoring and maintenance expenses.

• Membrane Journal
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• v.19 no.3
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• pp.183-188
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• 2009

After membrane fouling factors in acrylic wastewater were minimized by pretreatment process accompanied with $TiO_2$, it was utilized in MF/UF/RO process. After composing of ultrafiltration/reverse osmosis or microfiltration/reverseosmosiss module set according to types and kinds of membrane, the separation characteristics were examined with the variation temperature and pressure using pretreated acrylic wastewater by membrane module sets. The permeate of ultrafiltration or microfiltration module was sent to reverse osmosis module. It was found that final permeate flux of reverse osmosis module in module set 2 (MWCO 200,000 UF+RO) was excellent. It was shown that the removal efficiency of TDS, T-N and COD was very low and was not dependent on the variation of temperature and pressure in UF and MF modules. From the above result, the removal efficiency of TDS, T-N and COD was very excellent in RO module. The removal efficiency of turbidity in UF and MF module was very high (> 99% removal efficiency). Final water quality of acrylic wastewater treated by the membrane module set was satisfied with effluent allowances limit and membrane module sets were ascertained to reuse wastewater.

• Korean Journal of Environmental Biology
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• v.32 no.4
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• pp.319-326
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• 2014

Fish community was investigated in eutrophic Jeondae agricultural reservoir from April to November 2012. The food web structure of major fish species of Jeondae reservoir showed that due to serious organic pollution, the hyper-eutrophic condition with high chemical oxygen demand (COD), chlorophyll-a (Chl-a), total nitrogen (TN) and total phosphorus (TP), as estimated by stable isotope analysis. Total of 679 individuals were collected from the reservoir, and 9 species were identified. Interestingly, Lepomis macrochirus and Hemiculter eigenmanni known as less sensitive to pollution and water quality deterioration, dominated the reservoir, and their relative abundances were 38% and 27%, respectively. Further, the analysis of the stomach contents revealed that main food source of dominant L. macrochirus was high amount of zooplankton, which includes copepoda and cladocera, while Cyprinidae species mainly consumed organic particles with zooplankton preys. Stable isotope analysis also suggested that L. macrochirus, Carassiusauratus, Pseudorasboraparva, and H. eigenmanni are major zooplantivorous group in the Jeondae Reservoir.

• Food Science of Animal Resources
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• v.23 no.2
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• pp.115-121
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• 2003

The pork quality was determined with following treatments. The meat samples were obtained from pigs which had been fed finishing pig diets containing 5% beef tallow(Control), 3% beef tallow and 2% perillar seed oil(T1), 250 ppm vitamin E(a-tocopheryl acetate) in T1(T2), 3% beef tallow and 2% squid viscera oil(T3), 250 ppm vitamin E in T3(T4), 3% beef tallow and 2% CLA(Conjugated linoleic acid, T5). T1 had the lowest sarcomere length, salt solubility and total protein contents among the treatments. Salt solubility and total protein content of T2 and T4 which had been fed diets containing Vit. E were higher than those of T1 and T3 which had not been fed diets without Vit. E. pH and water holding capacity(WHC) values of control were higher than those of T1, T3 and T5, while WHC of T2 and T4 was higher than those of T1, T3 and T5. The hunter L value of meat and a value of fat showed higher in T5 than those in control, T, T3. The adhesiveness of T3 and the springiness of T5 in cooked meat showed higher level than other treatments.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.199-205
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• 2005

Physicochemical quality characteristics of seed mashes were investigated for development of new creative breadmaking in bakery. Aridity of seed mashes fermented with Koji, lactic acid bacteria, and baker's yeast was slightly lower than those fermented with Koji and yeast. ${\alpha}-Amylase$, saccharifying amylase, and acidic protease activities of seed mash composed of water (560 mL) and Koji (400 g) were 0.26 SKB, 36 SP, and 645 HUT/g, respectively. Reducing sugar content of seed mash made with Koji increased up to 13.04% after 36 hr fermentation, then decreased drastically thereafter, whereas that of seed mashes made with Koji, yeast, and lactic acid bacteria increased up to 6.5% at 6 hr, decreased to 1 to 2.5% at 12 hr, and remained less than 0.7% after 18 hr fermentation. Total organic acid contents were 10.4-12.25mg/mL. Flavor compounds including ethyl acetate, ethyl caprylate, isoamyl acetate, and p-vinyl guaiacol were detected in seed mash fermented with Koji, yeast, and L. brevis. These results show use of seed mash fermented with Koji, S. cerevisiae, and lactic acid bacteria enhances bread flavor.

• Korean Journal of Poultry Science
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• v.47 no.4
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• pp.275-283
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• 2020

This experiment was conducted to investigate the effect of the addition of enzymes and microorganisms to broiler feed on productivity, carcass characteristics, intestinal microflora, and feces odor. A total of one-hundred eighty 180 chicks (Ross 308) were randomly assigned to 5 treatments with 3 replications each having 12 birds per pen. The experimental group was divided into 0.1% EZ group (0.1% metallo-protease added to the feed), 0.2% EZ group (0.2% metallo-protease added to the feed), M group (2.0% Bacillus veleznesis CE 100 added to the feed), and MW group (2.0% Bacillus veleznesis CE 100 added to the feed and drinking water). In the results, final body weight, body weight gain, the feed conversion ratio, protein efficiency, and energy efficiency were not significantly different among all treatments in across all periods. Carcass weight, proventriculus, gizzard, heart, small intestine, cecum, and rectum weight were not significantly different among all of the treatments. However the liver weight was significantly higher in the 0.1% EZ group than in the control, M and MW groups (P< 0.05). E. coli was significantly lower in MW than in the control and M (P<0.05), and it was significantly higher in the M than 0.2% EZ and MW (P<0.05). H2S emissions in feces was not significantly different among all treatments, but NH3 emissions was were significantly higher in 0.1% EZ than in MW (P<0.05). In conclusion, the addition of 0.1% of metallo-protease was effective in the development of the liver of broilers.

• Journal of Animal Science and Technology
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• v.47 no.3
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• pp.447-456
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• 2005

This study was conducted to evaluate the effects of energy level of concentrate feed in finishing Hanwoo steers for 6 months before slaughter. Feeding trial was done with 2 treatment groups, IDN72 (72% of TDN in concentrate) and TDN74 (74 % of TDN in concentrate). The body weight (from 19 to 24 months) tended to be higher in TDN74 than in TDN72, but was not significant. Average daily gain of TDN74 was higher by 4.4 % in comparison to TDN72. There was no significant differences in concentrate, dry matter and TDN intake per I kg body weight gain between TDN72 and TDN74. And there was a tendency to improve crude protein intake per I kg body weight gain by increasing TDN content from 72 to 74 %. The dressing percentage tended to be higher in TDN74 than in TDN72, but was not significant. Salable meat percentage tended to be lower in TDN74 than in TDN72 because of higher body fat percentage in TDN74 than in TDN72. There were no significant differences in marbling score, meat color, fat color, carcass weight, rib-eye area and back fat thickness between TDN72 and TDN74. Significant differences were not found in shear value, cooking loss, water holding capacity or moisture and protein contents of longissimus dorsi (LD) muscles between TDN72 and TDN74. Fat content of LD muscles tend to be lower in TDN74 than in IDN72 but without any significance. There was a tendency to improve juiciness and taste by feeding IDN74 rather than TDN72. Especially, tenderness of TDN74 was increased by 7.4% in comparison to TDN72 (p < 0.05). Gross income from TDN74 was higher than TDN72 by 5% The results suggested that significant differences were not found in growth performance, feed conversion and carcass characteristics between TDN72 and TDN74. The results also show that more studies are required to clarify the energy level for finishing Hanwoo steers.

• Korean journal of food and cookery science
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• v.14 no.5
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• pp.503-508
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• 1998

This study was investigated the effect of Prunus mume water extract (PW) and alcohol extract (PA) to the sensory properties, cole. value and shelf-life characteristics (pH, titratable acidity and total bacteria count) of cooked rice. Sensory attributes such as taste, color and flavor were significantly higher in cooked rices prepared with 500 ppm of PA than cooked rices prepared with 1000 ppm of PA and PW (p<0.05), but there was no significant difference among samples in texture and overall acceptability. Redness, yellowness and total color difference ($\Delta$E) were higher when PA and PW were added. When cooked rice was putrefied, the value of pH, titratable acidity and total bacteria count were about 5.8, 0.1% and 10$\^$8/ cfu/g, respectively. The shelf life of cooked rice was prolonged to 1∼2 day by adding 500 and 1000 ppm of PA as compared with control group. The shelf life of cooked rice was prolonged to 2∼3 day by adding 500 and 1000 ppm of PW as compared with control group.ith control group.

• Food Science of Animal Resources
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• v.27 no.3
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• pp.255-261
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• 2007

The effects of curcumin extract on the physicochemical, microbial and sensory properties of low-fat sausages during refrigerated storage were studied. Sausage products were produced with three different formulations including 0%, 2.5%, and 5.0% curcumin extract. Low-fat sausages made with the addition of curcumin extract had lower (p<0.05) crude fat content, pH and TBARS values than the control sample. The addition of curcumin extract did not affect the water holding capacity, cooking loss, shear force, meat color, texture profile, and total bacterial count in low-fat sausages duringstorage (p>0.05). With regard to sensory evaluation, 2.5% curcumin extract added to low-fat sausages resulted in a high overall acceptability (p<0.05). In conclusion, low-fat sausages with added 2.5% curcumin extract had a higher acceptability and lipid oxidative stability during storage than products without curcumin extract.