• Korean Journal of Soil Science and Fertilizer
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• v.10 no.4
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• pp.211-217
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• 1978

Laboratory experiment was conducted to investigate the changes in the amount of inorganic phosphorus forms in soils incubated by preaddition of two kinds of phosphorus fertilizer and to various methods of available soil P. The results are summarized as following. 1. The content of Al-P form was higher in cultivated upland soil than in noncultivated soil and that of Fe-P was higher in clayey soil than in sandy soil. 2. The amount of Al-P was increased greatly by addition of Triple superphosphate and Al-P and Ca-P were increased by addition of Fused phosphate but only a little amount of Fe-P was increased by both two fertilizers. 3. The magnitute of available soil P values of different methods was in order of Bray No. 2-P>Lancaster-P${\fallingdotseq}$Bray No. 1-P>Truog-P>Olsen-P in case of addition of Triple superphosphate, while it was Lancaster-P >Bray No. 2-P>Truog-P>Bray No.1-P>Olsen-P in case of addition of Fused phosphate. 4. Extractability of soil P by variouse extractants for determining avaliable soil p was in order of Al-P>Ca-P>Fe-P but the extractability of Fe-P by Bray No. 1 and Bray No. 2 methods was very slight. 5. Bray No. 1, Bray No. 2 and extractants was more Olsen extractable about Al-P in soil than Ca-P but Lancaster and Truog metho is was more extractable about Ca-P than Al-P.

• Korean Journal of Soil Science and Fertilizer
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• v.43 no.5
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• pp.578-583
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• 2010

Acid rain and its problem to environment such as acid precipitation and environmental problems related to the air pollution in East Asia has been emerging. To evaluate the acidity and chemical characteristics of rainwater precipitated in western Korea, Suwon and Taean, its pH and ion concentrations were investigated during farming season (April to November) in 2009. Also, ion composition and cation-affected neutralization were determined to evaluate the contribution of cations on the acidity of rainwater. Ion and electrical conductivity between the measured and the estimated showed high correlation. The $Na^+$ in rainwater was the main cation followed by ${NH_4}^+>Ca^{2+}>H^+>Mg^{2+}>K^+$. Sum of $Na^+$ and ${NH_4}^+$ contents was over 65% of total cations contents. In the case of anions, the concentration was in order of ${SO_4}^{2-}>{NO_3}^->Cl^-$. The ${SO_4}^{2-}$ among anions in rainwater composed about 61%, which showed on average 130.2 ${\mu}eq\;L^{-1}$ and 121.3 ${\mu}eq\;L^{-1}$ during monitoring at Suwon and Taean, respectively. Also, 89.6 and 88.6% of soluble sulfate in rainwater at Suwon and Taean area was NSS-${SO_4}^{2-}$ (Non-Sea Salt sulfate). Especially, ${NH_4}^+$ and $Ca^{2+}$ contributed greatly in neutralizing the acid rain in dry season. Total nitrogen content flowed into soil from rain was around 1~2 kg $ha^{-1}$ in each month, but in July at Suwon, it reached 6 kg $ha^{-1}$ due to heavy rain (over 7.3 mm).

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.2
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• pp.149-157
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• 1988

This study was carried out to prepare the flavoring substance using sardine for instant soup, and to examine the taste compounds and storage stability of the product. In preparation of product, raw sardine are gutted, boiled for 10 minutes and smoked 3 times to $9{\sim}10%$ moisture content at $80^{\circ}C$ for 8 hours. The smoked-dried sardine meat were followed to be 50 mesh of particle size. The powdered-dried sardine were mixed 4.0% sugar, 20.0% table salt, 3.0% monosodium glutamate, 0.2% black pepper, 0.2% garlic powder and 0.2% onion powder, Finally the powdered instant soup product were vacuum packed in a laminated film(PET/A1 foil/CPP) bag, and then stored at room temperature for 120 days. The effect of smoking on enhancing flavor and on preventing lipid oxidation of product during storage were observed. From the chemical analysis and omission test, the principal taste compounds of product were IMP, 478.2mg/l00g; free amino acids such as glutamic acid, histidine, arginine, phenylalaine 3292.5mg/l00g; non-volatile organic acids such as lactic acid, ${\alpha}-ketoglutaric$ acid, 712.2mg/l00g; total creatinine 409.0mg/100g, and small amount of betaine, TMAO. Fatty acid composition of product were mainly consisted of polyenoic acids such as 20:5, 22:6, followed by saturated acids, monoenoic acid. The major fatty acid were 16:0, 16:1, 18:1, 20:5 and 22:6. From the results of sensory evaluation and chemical experiments during storage, the vacuum packed product were good condition for preserving the quality during storage for 120 days. We may conclude that the quality of present product was not inferior to that of seasoning powder of anchovy on the market, and it can be commercialized as a flavoring substance in preparing soup and broth.

• Journal of the Korean earth science society
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• v.21 no.5
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• pp.595-610
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• 2000

This study has been designed to elucidate the petrography and geochemical characteristics of the volcanic rocks and focused on petrogenesis and tectonic environment of the Bokyeongsa volcanics in the northeast Gyeongsang Basin. The Bokyeongsa volcanics consist of the Naeyeonsan tuff which include rock fragment plagioclase, quartz and hornblende and pumice showing welded structures, and felsite. According to the petrochemical data, the Naeyeonsan tuff and felsite are in the range of 68${\sim}$71wt% and 77wt% SiO$_2$ content respectively. The Naeyeonsan tuff belongs to dacite/rhyodacite, and felsite to rhyolite. These volcanics rocks belong to the calc-alkaline rock series on the TAS diagram and the AFM diagram. The variations of major elements of the volcanic rocks show that contene of TiO$_2$, Al$_2$ O$_3$, FeO$^T$, MnO, MgO, CaO are inversely proportional to those of SiO$_2$, but contents of K$_2$O are positively. They represent differentiation trend of calc-alkaline rocks series. In spider disgram of MORB-normalized trace element partterns, contents of K, Rb, Th and Ta are relatively high, but those of Nb, Zr, Hf, Ti, Y and Yb are nearly similar to MORB. In the chondrite-normalized REE patterns, light REEs are more enriched than heavy REEs. The trace element composition and REE patterns suggest that they are typical island-arc calc-akaline volcanic rocks formed in the tectonomagmatic environment of subduction zone under continental margin.

• Korean Journal of Community Nutrition
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• v.1 no.1
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• pp.9-27
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• 1996

The nutritional status is strictly related with flood production, flood processing, and distribution along with habits, education and technological achievement, adapted and adjusted to socio-economic conditions. All these factors are independently affecting the nutritional status of populations. In addition to the above mentioned factors launch of it is useful to consider two points ; unification of the South and the North Korea and WTO. The present study gives and overview of basic knowledge about nutritional status of Korean by using availab1e data in relation to nutrition. The basic characteristics of Korean diet with proportions high in carbohydrate and low in fat, have been relatively constant for the past two decades. The average daily flood intake in terms of weight of flood per person is relatively constant throughout the years. Although the proportion of animal food intake tends to increase recently, the Korean diet is still insufficient in meat, eggs, milk, and fish. Moreover because milk has not been accustomed flood with the general population and not much used in traditional flood preparation in Korea, milk consumption was especially low in comparison with western countries. The total energy intake was relatively constant throughout the years from 1969 to 1993. However, changes in the composition have occurred in the past two decades. The amount and proportions of fat have been s1ightly increasing while the total amount of carbohydrate has been decreasing. The nutrition preblems of Korea have changed over the past severa1 decades. The general adequacy of protein and energy existing after Korean War(1950) was resolved now. Since then the average diet appears to be nearly desirable in terms of rapid rates of growth during childhood and attainment of progressively stature and body weight at maturity. The dietary habits of some young people in these days seem to be taking a more western style diets. This trends if established by habit may lead to a marked change in the traditional diet and health. I think Korean nutritional experiences have potential values for tole other countries in Asia and in western countries. Korean diet illustrates a high level of nutritional status and health attainable will a largely vegetable diet : high in complex carbohydrates, and dietary fibre, and low in tat, and reasonable amount of total protein. This is significant for developing and developed countries that must select specific goals fir adequate nutrition for the people. Compared to the western countries, Koreas different incidence of coronary heart disease and malignancy demonstrates the significance of environment and probably the prominent role of diet in the development of these diseases. The changes occurring in the Korean diet of fir the unusual opportunity to assess the effect of diet upon chronic degenerative disease. In the future, the Korean diet might be continue to change significantly These changes are being influenced by socioeconomic factors that have been emerging and growing stronger since mid-l980 and that probably continue to be potent. The expanded purchasing power of the consumer results in increased discretionary purchases. In the case of foodstuffs, the consumer demands appear to be directed toward items of higher protein content, which, being primarily animal products, are inevitably accompanied by an increased consumption of fat. The continued availability of these more expensive flood items depends upon the balance of foreign trade favouring their importation and domestic production. A regression of foreign trade could result in a decreased supply for the consumer, whereas continued growth of trade iou]d provide freedom for increasing availability to the consumer. In this latter situation the exact choice of foodstuffs is depending upon comsumer tastes and the pressures that may influence it.

• Applied Biological Chemistry
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• v.14 no.2
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• pp.121-129
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• 1971

During the Brewing of Soy Sauce on an industrial scale, Saccharomyces rouxii $T_9$ was cultured and added to the soy sauce mash. The comparative experiments of soy sauce mash in non-addition and addition group of yeast were examined in this report. The yeast flora and chemical composition of Soy sauce mash through out the brewing were observed and the results obtained were as follows. (1) The number of Osmophilic yeast in one ml of soy sauce mash showed $185{\times}10^3$ 1 month after mashing and $750{\times}10^3$ 4 months after mashing in case of yeast group, while presented as $98{\times}10^3$ 1 month after mashing and $394{\times}10^3$ 4 months after mashing in case of non-yeast group. And the number of Osmphilic yeast in yeast group was twice of that in non-yeast group. (2) The number of ordinary yeast of TTC red group was shown as $2132{\times}10^3\;to\;3252 ×10^3$ 5 to 6 months after mashing in case of yeast group, while presented $752{\times}10^3\;to\;1251{\times}10^3$ in case of non-yeast group. And the yeast group was shown more than non-yeast group in ordinary, red pink and pink yeast number. (3) TTC red yeast were strongly appeared in both addition and non-addition group of yeast from 1 month after mashing to 6 months after mashing. (4) Though total nitrogen, pure extract, pH and buffer action contents of soy sauce showed similiar tendency in yeast and non-yeast group, alcohol and color density contents were highly appeared in yeast group and reducing sugar content was in non-yeast group respectively. (5) By the results of Organic function test of soy sauce mash, the difference of taste quality in yeast and non-yeast group were not evidently appeared, however, the appearance and flavour of the soy sauce were better in yeast group than in non-yeast group.

• Journal of The Korean Society of Grassland and Forage Science
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• v.19 no.4
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• pp.317-324
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• 1999

This study was conducted to evaluate the dry matter yield and quality of mixture swards associated with Festulolium braunii(Festuca pratensis Huds. ${\times}$ Lolium multiflorum Lam.). The experiment was arranged in a randomized block design with four mixture types: A(control); orchardgrass(seeding rate 60%) + tall fescue 20% + Kentucky bluegrass 10% + white clover 10%, B; orchardgrass 60% + tall fescue 20% + Festulolium braunii 10% + white clover 10%, C; orchardgrass 60% + Festulolium braunii 20% + Kentucky bluegrass 10% + white clover 10%, and D; orchardgrass 30% + Festulolium braunii 30% + red clover 40%. This study was carried out from Sept. 1996 to Dec. 1998 at Chungnam National University. The DM yield of D mixture type was higher than that of other mixture types(P<0.05). Compared with A(control) mixture type, the DM yield of the B mixture type which substitutes Kentucky bluegrass with Festulolium braunii was higher, but the C mixture type which substitutes tall fescue with Festulolium braunii was lower than that of A(control) mixture type. The content of CP, NDF, ADF, hemi-cellulose and cellulose among mixture types shows no significant differdence. Howerever, the DMD was not significantly different among mixture types in 1997, but the DMD of C and D mixture type were significantly higher than those of other mixture types in 1998(P<0.05). On the otherhand, the yield of CP and DDM in D mixture types was higher than those of the other mixture types(P<0.05). In botanical composition, the Festulolium braunii percentage of B, C and D mixture type with mixed Festulolium braunii wasd highly maintained, especially D mixture type was ranging from 40% to 60% in experimental periods. Following the above result, It is the most favorable mixture method for Festulolium braunii to make use of top grass like orchardgrass + red clover. It is also recommened to substitute bottom grass like Kentucky bluegrass with Festulolium braunii rather than with tall fescue in A(control) mixture type.

• Korean Journal of Food Science and Technology
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• v.41 no.5
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• pp.541-546
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• 2009

The objectives of this study were to evaluate the physico-chemical and sensory characteristics of a Korean traditional alcoholic beverage (yakju) prepared using different nuruk (Korean-style koji) concentrations and yeasts such as the fusant FA776 and Saccharomyces cerevisiae KOY-1, respectively. The fusant FA776, which has alcohol-fermenting and starch-utilizing properties, was formed by Saccharomyces cerevisiae KOY-1 and Saccharomyces diastaticus KCTC1804. The fermentation trial was conducted in a 5 L lab-scale jar at $25^{\circ}C$. The maximum alcohol production of the K-100 and F-50 reached levels of 135.0 mg/mL and 119.4 mg/mL, respectively. The pH values were in a range of 4.3-4.5. Total acidity was in a range of 0.47-0.60%. Organic acids and amino acids were analyzed in order to evaluate variations in its composition and content via HPLC analysis. Organic acids including lactic acid, citric acid, malic acid, and pyruvic acid, and 16 kinds of amino acids, including aspartic acid, were detected in all treatments. K-100 showed the highest amino acid contents, whereas F-50 exhibited the lowest amino acid contents. Volatile flavor components such as phenylethyl alcohol, isoamyl alcohol, 2-methylthiophane, isobutyl alcohol, and ethyl succinate were detected as a major component in all treatments, as determined via gas chromatography. The results of our sensory evaluation demonstrated that Yakju fermented by the FA776 fusant yielded more favorable results than S. cerevisiae KOY-1.

• Journal of Applied Biological Chemistry
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• v.52 no.2
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• pp.58-64
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• 2009

Total polyphenol contents and antioxidative activity of water and ethanol extracts from Sea Buckthorn (Hippophae rhamnoides) leaves, branches (bough and twig) and roots were analyzed. The level of crude ash and crude protein in water extract of leaves, branches (bough and twig), and roots were shown to be a bit higher than ethanol extracts. Especially crude protein contents from water extract of leaves, bough, twig, and roots were 14.90, 18.60, 18.03, and 16.61% respectively. Total polyphenol content of ethanol extracts of all parts of Sea buckthorn was ranged from 106.33${\pm}$2.32 ${\mu}g/g$ to 147.78${\pm}$3.06 ${\mu}g/g$ showing higher amount than water extracts. To investigate antioxidative activity of Sea buckthorn, DPPH free radical scavenging activity, hydroxy radical scavenging activity, and SOD-like activity were analyzed. The results showed that the antioxidative activity of ethanol extracts was relatively higher than water extracts. The $IC_{50}$ values for DPPH free radical scavenging activity was ranged from 23.58${\pm}$0.84 ${\mu}g/mL$ to 59.35${\pm}$1.69 ${\mu}g/mL$. Compared to 68.85${\pm}$1.44% of SOD-like activity from L-ascorbic acid used as a control, the ethanol extract of Sea buckthorn branches showed relatively strong activity of 35.03${\pm}$2.33%. The highest hydroxy radical scavenging activity was shown as 66.12${\pm}$8.73% from ethanol extract of Sea buckthorn roots which was similar value to 72.47${\pm}$2.83% of L-ascorbic acid.

• Journal of the Korean Applied Science and Technology
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• v.29 no.3
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• pp.450-458
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• 2012

In order to reduce the effects of greenhouse gas (GHG) emissions, the South Korean government has announced a special platform of technologies as part of an effort to minimize global climate change. To further this effort, the Korean government has pledged to increase low-carbon and carbon neutral resources for biofuel derived from biomass to replace fossil and to decrease levels of carbon dioxide. In general, second generation biofuel produced form woody biomass is expected to be an effective avenue for reducing fossil fuel consumption and greenhouse gas (GHG) emissions in road transport. It is important that under the new Korean initiative, pilot scale studies evolve practices to produce biomass-to-liquid (BTL) fuel. This study reports the quality characteristics of F-T(Fischer-Tropsch) diesel for production of BTL fuel. Synthetic F-Tdiesel fuel can be used in automotive diesel engines, pure or blended with automotive diesel, due to its similar physical properties to diesel. F-T diesel fuel was synthesized by Fischer-Tropsch (F-T) process with syngas($H_2$/CO), Fe basedcatalyst in low temperature condition($240^{\circ}C$). Synthetic F-T diesel with diesel compositions after distillation process is consisted of $C_{12}{\sim}C_{23+}$ mixture as a kerosine, diesel compositions of n-paraffin and iso-paraffin compounds. Synthetic F-T diesel investigated a very high cetane number, low aromatic composition and sulfur free level compared to automotive diesel. Synthetic F-T diesel also show The wear scar of synthetic F-T diesel show poor lubricity due to low content of sulfur and aromatic compounds compared to automotive diesel.