• Journal of the Korean Ceramic Society
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• v.44 no.9
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• pp.524-528
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• 2007

The results of evaluating steel corrosion in concrete containing chloride content of various levels indicated that the more chloride content in concrete leads to the lower potential and higher corrosion current density. However, the open circuit potential of steel varied with time and exposure condition, and the corelation between the open circuit potential and corrosion current density was not obvious. In order to determine the critical threshold content of chloride of steel corrosion in concrete, the concept of average corrosion current density was employed. The range of critical chloride content in portland cement concretes was about $1.56{\sim}1.77%$($Cl^-$, %, wt of cement content) along with water-cement ratio, and higher water-cement ratio resulted in reduction in critical threshold chloride content.

• Proceedings of the KSRS Conference
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• 2003.11a
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• pp.1194-1196
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• 2003

Variations in soil physical and chemical properties can affect agricultural productivity and the environmental implications of crop production. These variations are present and may be important at regional, field, and sub-field (precision agriculture) scales. Because traditional measurements are time-consuming and expensive, reflectance-based estimates of soil properties such as texture, organic matter content, water content, and nutrient status are attractive. Soil properties have been related to reflectance measured with laboratory, in-field, airborne, and satellite sensors. Both multispectral and hyperspectral instruments have been used, with both natural and artificial illumination. Varying levels of accuracy have been obtained, with the best results (r > 0.95) using hyperspectral reflectance data to estimate soil organic matter and water content.

• Journal of Animal Science and Technology
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• v.65 no.3
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• pp.511-518
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• 2023

This study examined the association between functional sequence variants (FSVs) of myosin heavy chain 3 (MYH3) genotypes and collagen content in a Landrace and Jeju native pig (JNP) crossbred population. Four muscles (Musculus longissimus dorsi, Musculus semimembranosus, Musculus triceps brachii, and Musculus biceps femoris) were used for the analysis of meat collagen content, and the same animals were genotyped for the FSVs of the MYH3 gene by using PCR-RFLP (polymerase chain reaction-restriction fragment length polymorphism). Three FSVs of MYH3 genotypes were identified and had genotype frequencies of 0.358, 0.551, and 0.091 for QQ, Qq, and qq, respectively. QQ animals for the FSVs of the MYH3 genotypes showed higher collagen content in their M. longissimus dorsi (p < 0.001), M. semimembranosus (p < 0.001), M. triceps brachii (p < 0.001), and M. biceps femoris (p < 0.001) than qq homozygous animals. After the validation of this result in other independent populations, the FSVs of MYH3 genotypes can be a valuable genetic marker for improving collagen content in porcine muscles and can also be applied to increase the amount of collagen for biomedical purposes.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.68 no.3
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• pp.99-105
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• 2023

Starch characteristics and pasting properties of Tongil-type rice varieties with different amylose content were analyzed. Three different Tongil-type rice varieties and one Japonica-type rice variety were examined for their properties. Tongil-type rice varieties have longer panicles and higher rice yield (721-765 kg per 10a) than Boramchan, a Japonica-type high-yield rice variety. The protein content of the Tongil-type rice variety was higher than that of Boramchan. Japonica-type rice varieties had lower amylose content than Japonica-type rice varieties, except for Amimyeon (Milyang355). Amimyeon had higher protein content than the other varieties, and its amylose content was particularly high at 39.2%. The distribution of starch granule sizes of the four varieties was similar, and the particle size corresponding to D50 was approximately 87.8-81.9 ㎛. The pasting properties of rice flour varied among varieties. The Dasanbyeo and Hanarum2 amylogram patterns were similar. These two varieties had a higher peak viscosity (PV) and lower setback (SB) than Boramchan. In the case of Amimyeon, the hot paste viscosity (HPV), cool paste viscosity (CPV), and SB were significantly higher than those of the other Toingil-type varieties, and the breakdown (BD) was very low, showing pasting properties significantly different from that of the other varieties. The onset (T_o), peak (T_p), and conclusion temperature (Tc) of gelatinization of rice flour from Amimyeon were lower than those of the other tested varieties. In addition, the gelatinization temperature, measured using differnetial scanning calorimetry (DSC), and BD, measured using al rapid visco analyzer (RVA) were low in Amimyeon. Amylose content showed a high positive correlation with pasting time (PTi), HPV, and SB and a negative correlation with PV and BD.

• Fashion & Textile Research Journal
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• v.25 no.5
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• pp.560-567
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• 2023

This study aims to rediscover the industrial value of a borderless service in the hyper-connected era by producing fashion content at the forefront of the cultural industry as XR content and contributing to developing fashion content for edutech. The research method employed design aesthetic theory, while the empirical proposal utilized scientific knowledge information to build a framework for 3D convergence content. The characteristics of fashion content exhibitions that apply the neumorphism technique are as follows: The first is a virtual space that produces clothing culture by type. Africa, where dyeing and crafts are developed, selects a product-oriented exhibition type; Asia, where weaving and textiles are excellent, selects a random movement type; and Europe, where the evolution of clothing design over time is evident, selects a guided movement type to create a three-dimensional fashion edutech. The goal was to produce content. The second is creative reproducibility, which combines a new fashion design that embraces the aura of the original with a trendy sense. The realistic folk costume style of the original allowed for its implementation in the AR exhibition space using historical traditional style techniques such as weaving and textiles. The third is building organic, modular content. By designing and then saving/editing/arranging the basic VP zone for each style, learners and instructors can freely edit the content for each fashion class topic and create various presentations to ensure that it functions as non-face-to-face edutech content around the world.

• Journal of Mushroom
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• v.19 no.1
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• pp.71-75
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• 2021

We analyzed the relationship between the main chemical properties (pH, total nitrogen content, total carbon content, and CN ratio) of sterilized medium and mushroom yields in 1 kg bag culture of Pleurotus ostreatus. The mushroom yields appeared to be highly correlated with the pH, total nitrogen content, and CN ratio, and were the highest under a total nitrogen content of 2.0-2.2% and a the CN ratio of 20-22.5. However, of the three parameters, total nitrogen content showed the highest correlation with the mushroom yield. The coefficient of determination(r2) between the total nitrogen content and the sum of the yield was 0.931, while that of the pH and CN ratio was relatively low. The nitrogen content of the medium was the most important factor in determining the yield of oyster mushrooms.

• Journal of Korean Society of Environmental Engineers
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• v.31 no.6
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• pp.449-453
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• 2009

This study focused on the content characteristics of regulated hazardous substances in specific wastes. Regulated heavy metal such as Cu, Pb, Cd analyzed the 108 waste samples that it choice from the representative facilities. Analytical method used content test method, suggested on the basis of analytical method of developing country, and the results as compared with limited standard in Austria Petroleum, primary metalworking and electronic industry had high content of Cu more than 100 mg/kg of Austria limited standard. Pb detected high level concentration the sample that dust producted at Primary metalworking industry. In case of total Cr was show that high content at KSIC 18, 19, 23 etc but result analyzed Cr(VI), it was shown that high level at dust producted from sewing clothes and fur industry.

• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.696-702
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• 2018

This study investigated the quality characteristics of jujube wines produced from various fruits (Campbell Early, aronia, apply). Before the preparation of jujube wine, jujube juice was extracted using hot water ($100^{\circ}C$, 2 hr). Different blends of jujube wines were produced by blending jujube juice with various fruits using Saccharomyces cerevisiae. After 18 days of fermentation, the alcohol content of jujube wines ranged between 11.5~12.7%. The pH of the wine ranged from 3.31 to 3.53 and the total acid content from 0.47 to 0.68%. The hue value of jujube wines ranged from 0.88 to 2.21 and the color intensity ranged from 0.93 to 6.29. The brightness of jujube wines ranged from 32.35 to 92.47, the redness from 0.85 to 59.05, and the yellowness from 17.35 to 51.02. By combining aronia with jujube juice, a significant increase in the total polyphenol content and the antioxidant activity (the DPPH radical scavenging activity) of the wine was observed. The total polyphenol content (401.77 mg%) and the antioxidant activity (76.29%) were the highest in the jujube wine blended with aronia. The total anthocyanin content of jujube wines ranged from 81.66 to 135.98 mg% and the tannic acid content from 42.48 to 316.36 mg%. Based on the results of the present study, we suggest that jujube wine produced by blending jujube juice with aronia had excellent quality as well as quality characteristics of the wine.

• The Korean Journal of Food And Nutrition
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• v.32 no.5
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• pp.485-493
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• 2019

The purpose of this study was to investigate the quality characteristics and volatile flavor components of Doonuri wine, using freeze concentration. The freeze concentration can increase the sugar concentration in grape juice by reducing its water content. In this study, after eight days od fermentation, the alcohol content of freeze-concentrated Doonuri wines was 12.5~14.1%. The pH of the wine was 3.42~3.50 and the total acid content was 0.68~0.94 g/100 mL, respectively. The brghtness of freeze-concentrated Doonuri wines was 19.28~54.42, the redness was 41.98~49.58, and the yellowness was 36.16~42.36. The organic acid analysis of Doonuri wines was that most of the organic acids contain tartaric and malic acid. By using freeze concentration with grape juice, significant increase in the total polyphenol content of Doonuri wines was 122.40~137.26 mg/mL, the total anthocyanin content was 117.06~118.40 mg/L and the tannic acid content was 66.23~83.70 mg%. In GC/MS analysis, the volatile flavor component analysis of Doonuri wines identified six alcohols, five esters, two ketones, on acid, two alkanes, and four other compounds.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.49 no.5
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• pp.423-428
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• 2004

Soybean seeds contain high amounts of isoflavones that display biological effects and isoflavone content of soybean seed can vary by year, environment, and genotype. Objective of this study was to identify quantitative trait loci that underlie isoflavone content in soybean seeds. The study involved 85 $F_2$ populations derived from Korean soybean cultivar 'Kwangkyo' and wild type soybean 'IT182305' for QTL analysis associated with isoflavone content. Isoflavone content of seeds was determined by HPLC. The genetic map of 33 linkage groups with 207 markers was constructed. The linkage map spanned 2,607.5 cM across all 33 linkage groups. The average linkage distance between pair of markers among all linkage groups was 12.6 cM in Kosambi map units. Isoflavone content in $F_2$ generations varied in a fashion that suggested a continuous, polygenic inheritance. Eleven markers (4 RAPD, 3 SSR, 4 AFLP) were significantly associated with isoflavone content. Only two markers, Satt419 and CTCGAG3 had F-tests that were significant at P<0.01 in $F_2$ generation for isoflavone content. Interval mapping using the $F_2$ data revealed only two putative QTLs for isoflavone content. The peak QTL region on linkage group 3, which was near OPAG03c, explained $14\%$ variation for isoflavone content. The peak QTL region on linkage group 5, which was located near OPN14 accounted for $35.3\%$ variation for isoflavone content. Using both Map-Maker-QTL $(LOD{\geq}2.0)$ and single-factor analysis $(P{\leq}0.05)$, one marker, CTCGAG3 in linkage group 3 was associated with QTLs for isoflavone content. This information would then be used in identification of QTLs for isoflavone content with precision