• Korean Journal of Plant Resources
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• v.18 no.2
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• pp.337-342
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• 2005

This study was conducted to investigate the bark production from a top branch(Woojuk) of lacquer tree(Rhus verniciflua) that collected Rhus lacquer in summer, analyzing a relationship between several factors - diameter, tree weight, weight of Woojuk and bark. The weight of Woojuk averaged was made up $48\%$ of the tree on average. As the weight of the tree increased, however, the Woojuk showed the rising trend. It was turned out that the tree size for making 1kg of dry bark must be at least DBB 8cm. The result on Woojuk's bark was that $43.3\%$ of total trees produced a green bark of 1.1kg to 1.5kg, and most of them put out 1.5kg and less. Also the rate of trees to make 0.6kg to 1.0kg of dry bark was highest in $50.8\%$, but its production in most trees was 1.0kg and below. As the moisture content of a green bark averaged $39\%$, it is estimated that the production of 1kg in dry bark requires at least 6kg of top branch in lacquer tree.

• Korean Journal of Food Science and Technology
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• v.52 no.3
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• pp.212-219
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• 2020

The physicochemical characterstics of El Salvadoran Coffea arabica cv. Bourbon coffee extracts under various roasting conditions were investigated. Green beans were roasted under four different conditions (Light-medium, Medium, Moderately dark, and Very dark). The coffee extracts were prepared by using the espresso or drip methods. As the roasting degree increased, the coffee bean moisture content decreased and the ash content increased. The lightness and yellowness of the beans and coffee extracts decreased along with the increasing roasting degree. In the drip coffee, the reducing sugar content decreased and the pH value increased along with the increasing roasting degree. Both in the espresso and drip coffee, total organic acid and chlorogenic acid contents decreased, while the caffeine content increased along with the increasing roasting degree. Therefore, it is suggested that the roasting degree affects the physicochemical characteristics of coffee extracts.

• Journal of Forest and Environmental Science
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• v.8 no.1
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• pp.21-33
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• 1992

This study was performed to investigate the hardness of wood related to the wood surface, sap and heartwood, early and latewood, specific gravity, annual ring width and moisture content on major Korean tree species such as Pinus koraiensis, Abies holophylla, Larix leptolepis and Quercus valiabilis. The results were summarized as follows: 1. The arithmetic mean values of wood hardness on cross section were respectively $8.0kg/mm^2$ on Quercus valiabilis, $7.4kg/mm^2$ on Larix leptolepis, $5.1kg/mm^2$ on Pinus koraiensis and $4.7kg/mm^2$ on Abies hollophylla. 2. Generally hardness of wood on cross section was greater than the others and the proportion of cross section hardness to radial was respectively 2.8 on Quercus valiabilis, 2.6 on Larix leptolepis, 3.8 on Pinus koraiensis, and 4.1 on Abies holophylla and that proportion was tend to be decrease as specific gravity increased. 3. It was recognized that the hardness of sap and heartwood was different from each of the tree species and generally heartwood hardness was somewhat greater than sapwood. 4. Generally latewood hardness with in a ring was greater than earlywood and the proportion of earlywood hardness to latewood decreased as specific gravity increased. 5. The relations between hardness of wood and specific gravity show a high positive correlation on all sample tree species. 6. The values of hardness decreased with increasing annual ring width. 7. Hardness of wood on Abies holophylla was greatest in oven dried wood and it was decreased as moisture content increased, but not changed with moisture content abve F.S.P.. The proportion of oven dried wood hardness to green are respectively 3.0 on cross, 2.4 on radial and 1.9 on tangential section.

• The Korean Journal of Community Living Science
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• v.28 no.3
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• pp.403-413
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• 2017

This study was performed to investigate the quality characteristics, including sensory and physical properties, of hamburger patties added with spinach as a source of fiber. Hamburger patties were prepared with spinach at five different levels (5, 10, 15, 20, and 25%. Moisture contents of the groups with spinach were significantly higher than that of the control group. Crude fat and crude protein contents of the control group were higher than those of the group with spinach. Crude ash content of the control group was the lowest among the groups. No significant difference in pH was observed among the groups. The cooking loss rates of groups with spinach were significantly reduced compared to that of the control group. No significant difference in L value was observed among the groups. However, a value of the control group was higher than those of the groups with spinach. Otherwise, b value of the control group was lower than those of the groups with spinach. The hardness levels of the control groups were significantly higher than those of groups with spinach. In the quantitative descriptive analysis, green color and bitter taste of the groups with spinach were stronger than that of the control group. The preference levels for appearance of the groups with 10 to 15% spinach were higher than those of the other groups, including the control groups. Overall acceptabilities of the groups with 5 to 15% spinach were significantly higher than those of the other groups. In conclusion, spinach can increase the acceptability of hamburger patties, and 10 to 15% would appear to be the proper added amount.

• Journal of Applied Biological Chemistry
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• v.57 no.4
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• pp.313-320
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• 2014

Black liquor (BL) is a by-product of rice straw pulping process. It is a low costs raw material for production value-adding proteins and enzymes, which has been paid more and more attention to reduce its environmental pollution. Mixed cultures of micelial fungi, Trichoderma reesei Northern Regional Research Laboratory (NRRL)11236, Trichoderma reesei NRRL 6165 and Aspergillus niger strains NRC 5A, NRC 7A, and NRC 9A were evaluated for their ability to produce xylanase using crude hemicellulose (CHC) prepared from BL and peat moss as an inert support under solid state fermentation (SSF). The most potent strains, A. niger NRC 9A (818.26 U/g CHC) and T. reesei NRRL 6165 ($100.9{\pm}57.14$ U/g CHC), were used in a mixed culture to enhance xylanase production by co-culturing under SSF. In the mixed culture, xylanase production ($1070.52{\pm}12.57$ U/g CHC) was nearly1.3 and 10.6-fold increases over the activities attained in their monocultures, A. niger NRC 9A and T. reesei NRRL 6165, respectively. Optimization of the culture parameters of the mixed culture SSF process, concentration of ammonium sulfate and corn steep liquor, CHC/peat moss ratio, inoculum size and ratios of the two strains, initial pH value, initial moisture content and incubation time, exhibited a significant increase ($2414.98{\pm}84.02$ U/g CHC) in xylanase production than before optimization.

• Journal of Conservation Science
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• v.25 no.4
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• pp.383-398
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• 2009

We have investigated chemical properties of the pigments and carried out the deterioration diagnosis using nondestructive techniques of the wall painting in Yaksajeon Hall of Gwanyongsa Temple. As the results of pigments analysis, it was unusual that the cobalt was detected in the blue and green colors used to traditional paint background. According to the deterioration diagnosis, ultrasonic measurement and infrared thermography, dominant cracks and exfoliation caused by high content of moisture. Therefore, it should be devised effective plan to prevent penetration of water for the long term this wall painting.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.8 no.2
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• pp.356-364
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• 1998

The dependence of green and sintered densities of Zirconia-Toughened Alumina ($ZTA:\;Al_2O_3/\;15\;vol{%}\;ZrO_2$) on the properties of spray-dried granules was studied thoroughly to establish the optimum compaction condition leading to high reproducibility in the light of sintered density. The sphericity, mean size, degree of hollow occurrence and moisture content of spray-dried granules were largely different in between the granule containing binder and the ones with no binder. The effect of these differences in the characteristic of granules on the compaction behavior was examined in terms of the compaction pressure from 80 MPa to 120 MPa 10 MPa increment and the compaction method, i.e., uniaxial and cold isostatic pressing. This work confirmed that the reproducibility of sintered density caused by the variation of granule property could be improved by the optimization of compaction process. The variation of sintered density was controlled within 1 % deviation by compacting the granules under a relatively low pressure of 80 MPa in an uniaxial forming and subsequent cold isostatic pressing at high pressure of 500 MPa.

• Journal of Forest and Environmental Science
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• v.17 no.1
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• pp.37-46
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• 2001

The objective of this work is to examine anatomical and physical characteristics of wood damaged by pine needle gall midge(PNGM, Thecodiplosis japonensis Uchida et Inouye) in Pinus densiflora. In anatomical characteristics, it was noted that the number of axial and radial resin canals in the damaged wood was higher than that in sound wood. In damaged wood, green moisture content of sapwood and swelling and shrinkage was higher than sound wood. Both longitudinal compressive strength and bending strength of the damaged wood were lower than those of sound wood. On the other hand, shearing strength of damaged wood was similar to that of sound wood.

• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.631-639
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• 2018

The purpose of this study was to investigate the characteristics of macaroons prepared using natural color materials (Opuntia ficus-indica var. saboten (Re-N), mulberry leaf (Gr-N), pumpkin (Ye-N), and cocoa powder (Br-N)) and corresponding artificial food colorants (red (Re-A), yellow (Ye-A), green (Gr-A) and brown (Br-A)). The moisture content of macaroons prepared using natural color material was higher compared to the macaroons prepared using artificial food colorant. DPPH and ABTS radical scavenging activity was similar in both types of macaroons. Lightness and redness of Re-N, Gr-N, Ye-N, and Br-N macaroons were lower than Re-A, Gr-A, Ye-A and Br-A macaroons. Yellowness of Re-N was higher because of the browning reaction. The texture profile analysis revealed lower hardness when natural color powder was employed. In the sensory evaluation, overall acceptability was not significantly different between natural colored and artificial colored macaroons. As a result, macaroons with the natural color material were softer and showed higher antioxidative activity, however, organoleptic properties were not much different when compared with macaroons with artificial colors. Apparently, it is stated that more studies on the development of macaroons with more enhanced physical functionality and good taste using natural materials should be performed.

• Journal of Environmental Science International
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• v.12 no.2
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• pp.93-100
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• 2003

In most mountainous parts of the temperate zone of Japan along the Pacific Ocean, some climatic climax forests, whose main dominant species is Fagus crenate, F. japonica or Quercus mongolica var. grosseserrata, are distributed. In the riparian regions of the zone, however, there appear summer green forests composed of the different species from the climatic climax forests. Climate plays an important role in determining the overall distribution of vegetation, but some environmental factors, i.e., topography, soil type, soil moisture content, etc. have a great influence on vegetation formation. Riparian forests seem to be controlled by various geomorphologic disturbances, such as landslide, soil erosion and accumulation. The study aims to present the relationships among vegetation, soils and landforms in the process of determining riparian forests dominated by Fraxinus platypoda and Pterocarya rhoifolia establishment in the mountainous region of central Japan. The study area extends an area of 302 ha with a range of elevation between 925 m and 1,681 m at the Chichibu mountains. The landforms were corditied at sampling grids (25 $\times$ 25 m, n = 4,843) using a hierarchical system, and a brief description of the forest soil classification was also given. The mutual relationship analysis indicated that forest soils and landforms play a significant role in determining the geomorphological process of riparian forest, and shaping the ultimate pattern of vegetation. At the study area, riparian forests were mainly found on the $B_E$ forest soil type and steep slopes ( > 30$^{\circ}$) at convex slopes along the streams. On the other hand, the direction of slopes did not have a significant impact on the establishment of the riparian forests. A mosaic of patchy distribution of those riparian forests on the slightly wetter $B_E$ forest soil type was one of the characteristic features of the study area. This particular soil which contained large talus gravels was found on the land formed by erosion and deposition of landslide.