• KSCE Journal of Civil and Environmental Engineering Research
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• v.30 no.3B
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• pp.285-293
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• 2010

Soil moisture is a key factor to control the exchange of water and energy between the surface and the atmosphere. In recent, many researches for spatial and temporal variability analyses of soil moisture have been conducted. In this study, we analyzed the spatio-temporal variability of soil moisture in Walnut Gulch Experimental Watershed, Arizona, U.S. during the Soil Moisture Experiment 2004 (SMEX04). The spatio-temporal variability analyses were performed to understand sensitivity of five observation sites with precipitation and relationship between mean soil moisture, and its standard deviation and coefficient of variation at the sites, respectively. It was identified that log-normal distribution was superior to replicate soil moisture spatial patterns. In addition, precipitation was identified as a key physical factor to understand spatio-temporal variability of soil moisure based on the temporal stability analysis. Based on current results, higher spatial variability was also observed which was agreed with the results of previous studies. The results from this study should be essential for improvement of the remotely sensed soil moisture retrieval algorithm.

• Journal of Ecology and Environment
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• v.41 no.11
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• pp.302-309
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• 2017

Background: Large-scale land-use change is being caused by various socioeconomic problems. Land-use change is necessarily accompanied by changes in the regional carbon balance in terrestrial ecosystems and affects climate change. Therefore, it is crucial to understand the correlation between environmental factors altered by land-use change and the carbon balance. To address this issue, we studied the characteristics of soil carbon flux and soil moisture content related to rainfall events in mountain pastures converted from deciduous forest in Korea. Results: The average soil moisture contents (SMC) during the study period were 23.1% in the soil respiration (SR) plot and 25.2% in the heterotrophic respiration (HR) plot. The average SMC was increased to 2.1 and 1.1% in the SR and HR plots after rainfall events, respectively. In addition, saturated water content was 29.36% in this grassland. The soil water content was saturated under the consistent rainfall of more than $5mm\;h^{-1}$ rather than short-term heavy rainfall event. The average SR was increased to 28.4% after a rainfall event, but the average HR was decreased to 70. 1%. The correlation between soil carbon flux rates and rainfall was lower than other environmental factors. The correlation between SMC and soil carbon flux rates was low. However, HR exhibited a tendency to be decreased when SMC was 24.5%. In addition, the correlation between soil temperature and respiration rate was significant. Conclusions: In a mountain pasture ecosystem, rainfall induced the important change of soil moisture content related to respiration in soil. SR and HR were very sensitive to change of SMC in soil surface layer about 0-10-cm depth. SR was increased by elevation of SMC due to a rainfall event, and the result was assumed from maintaining moderate soil moisture content for respiration in microorganism and plant root. However, HR was decreased in long-time saturated condition of soil moisture content. Root has obviously contributed to high respiration in heavy rainfall, but it was affected to quick depression in respiration under low rainfall. The difference of SMC due to rainfall event was causative of a highly fluctuated soil respiration rate in the same soil temperature condition. Therefore, rainfall factor or SMC are to be considered in predicting the soil carbon flux of grassland ecosystems for future climate change.

• Food Science of Animal Resources
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• v.35 no.3
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• pp.322-329
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• 2015

This study investigated the effects of glucono-δ-lactone (GdL) addition on physicochemical and microbiological characteristics of fermented sausages during ripening and drying. Five batches of sausages were produced under ripening conditions: without GdL and with 0, 0.1, 0.25, 0.5 and 0.75% of GdL addition. Samples from each treatment were taken for physicochemical and microbiological analyses on the 0, 1, 3, 5, 7, 10, 15, 20 and 25th day of ripening. Chemical analysis showed a significant decrease in moisture content of sausages with increasing amounts of GdL added (p<0.05). The moisture contents decreased, whereas the fat, protein and ash contents increased throughout ripening (p<0.05). Increasing levels of GdL caused a decrease in the pH values (p<0.05), which can have an inhibitory effect against microflora. Water holding capacity content of samples decreased with increasing GdL concentration (p<0.05). The shear force values of fermented sausages showed the highest in T4 (p<0.05). During ripening, the shear force values of sausages were increased on the 25th day compared to day 0 (p<0.05). The higher GdL level produced lighter and more yellow sausages. The addition of 0.75% GdL was effective in controlling bacteria counts. Addition of GdL in sausages resulted in the physicochemical and microbiological attributes equal to or better than no addition of GdL without any harmful effect.

• Journal of The Korean Society of Grassland and Forage Science
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• v.21 no.3
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• pp.137-144
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• 2001

The quality including in situ degradability in the rumen of Holstein of the orchardgrass silage added with apple pomace was investigated in this study. The amount of apple pomace added in different treatments were 0, 20, 40 and 60% respectively. With higher amount of addition of apple pomace to orchardgrass, ADF, NDF and crude ash contents decreased significantly (p<0.05). Crude protein contents in the silages (11.8- 12.9%) were similar to that of 100% orchardgrass silage. Moisture contents increased according to the higher proportion of apple pomace in the silages. On the contrary to moisture content, pH was lower in 40-60% addition of apple pomace (3.7-3.9) than that of 100% orchardgrass silage (4.7). However the contents of lactic acid (1.7-2.5%), acetic acid (1.3- 1.7%) and total organic acid (2.9-4.2%) significantly increased according to higher levels of addition of apple pomace compared to the respective values of 100% orchardgrass silage (1.1%, 0.6% 1.7%). In siru disappearance rates of dry matter and NDF in the rumen were significantly higher at the stages of incubation after 24h in 40-60% addition of apple pomace than in 100% orchardgrass silage. No statistical differences were observed with quickly degradable fraction (a) and slowly degradable fraction (b) in the disappearance rates of dry matter and NDF. However, fractional rate of disappearance (c) and effective degradability (ED, k=0.08) for dry matter and NDF were significantly higher in 20-60% addition of apple pomace as 0.0076-0.0079 and 0.0099-0.0130. and 39.3-41.7% and 18.4- 20.6% respectively than the respective values of 0.0054 and 0.0064, and 36.8 and 16.5% of 100% orchardgrass silage. (Key words : Orchardgrass silage. Apple pomace. Lactic acid, In Situ Degradability. Effective degradability)

• Food Science and Preservation
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• v.21 no.1
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• pp.55-61
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• 2014

This study was to investigate the quality characteristics of brown rice mixed with white rice and boiled in hydrothermal extract of the medicinal herbs which was effective for diabetes in order to suggest a way of taking the rice everyday in Korean dietary life. The moisture content of the cooked rice was decreased with an increase of brown rice addition. The moisture content was same at Herbs extract ($H_2$). The physical properties of Herbs extract ($H_1$)and Herbs extract ($H_2$) showed a similar tendency. The hardness of the control, 100% of white rice, was lowest. The hardness was increased with increase of brown rice addition. The springiness, cohesiveness and gumminess tended to be decreased with increase of brown rice addition, while the chewiness was increased with increase of brown rice addition. In chromaticity, $H_1$ and $H_2$ revealed a similar trend. The color value L was decreased with increase of brown rice addition. The value a was decreased with increase of brown rice amount. On the contrary, the value b was increased with increase of brown rice amount. In the sensory test result of the cooked rice by using $H_1$, the appearance, taste, texture and the overall preference exhibited a tendency to decreased with increase of brown rice addition. The incase was similar to the rice cooked with $H_2$ and the overall preference showed a similar tendency, being highest at the sample added with 30% of brown rice.

• Culinary science and hospitality research
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• v.2
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• pp.183-207
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• 1996

This study is to investigate the effect on the quality and properties of bread affected by licorice extract addition. The measurements of the farinograph, extensograph and amylograph on dough are carried out. And the evaluations of volumetric changes during fermentation, shape of bread crumb, sensory test, firmness are obtained. The obtained results are as follows. 1. Proximate compositions of licorice extract are as follows: moisture 73.7%, crude protein 4.1%, crude lipid 2.8%, crude ash 1.4%. 2. Water absoorption, arrival time dough development time mechanical tolerence index and valorimeter value are increased but stability is decreased with the addition of licorice extract. 3. The resistance to extension is increased but extensibility is decreased with the addition of licorice extract. 4. The initial pasting and highest viscosity temperatures are not affected but the highest viscosity is steepy decreased over 1.0% addition of licorice extract. 5. The volume of dough during fermentation and specific volume of bread is decreased with the addition of licorice extract. 6. The grain of bread is to be rough and irregular and the firmness is increased with the addition of licorice extract. 7. The records of sensory test are decreased with the addition of licorice extract.

• Journal of Korea Water Resources Association
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• v.52 no.9
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• pp.615-626
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• 2019

Soil moisture and runoff have very close relationship. Especially the water retention capacity and drainage characteristics of the soil are determined by various factors of the soil. In this study, a total of 40 rainfall events were identified from the entire rainfall events of Sulma basin in 2016 and 2017. For each selected events, the constant-K method was used to separate direct runoff and baseflow from total flow and calculate the runoff coefficient which shows positive exponential curve with Antecedent Soil Moisture (ASM). In addition to that, the threshold of soil moisture was determined at the point where the runoff coefficient starts increasing dramatically. The threshold of soil moisture shows great correlation with runoff and depth to water table. It was founded that not only ASM but also various factors, such as Initial Soil Moisture (ISM), storage capacity of soil and precipitation, affect the results of runoff response. Furthermore, wet condition and dry condition are separated by ASM threshold and the start and peak response are analyzed. And the results show that the response under wet condition occurred more quickly than that of dry condition. In most events occurred in dry condition, factors reached peak in order of soil moisture, depth to water table and runoff. However, in wet condition, they reached peak in order of depth to water table, runoff and soil moisture. These results will help identify the interaction among factors which affect the runoff, and it will help establish the relationship between various soil conditions and runoff.

• Korean Journal of Remote Sensing
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• v.38 no.5_1
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• pp.571-585
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• 2022

As the threat of natural disasters such as droughts, floods, forest fires, and landslides increases due to climate change, social demand for high-resolution soil moisture retrieval, such as Synthetic Aperture Radar (SAR), is also increasing. However, the domestic environment has a high proportion of mountainous topography, making it challenging to retrieve soil moisture from SAR data. This study evaluated the usability of Sentinel-1 SAR, which is applied with the Artificial Neural Network (ANN) technique, to retrieve soil moisture. It was confirmed that the backscattering coefficient obtained from Sentinel-1 significantly correlated with soil moisture behavior, and the possibility of stand-alone use to correct vegetation effects without using auxiliary data observed from other satellites or observatories. However, there was a large difference in the characteristics of each site and topographic group. In particular, when the model learned on the mountain and at flat land cross-applied, the soil moisture could not be properly simulated. In addition, when the number of learning points was increased to solve this problem, the soil moisture retrieval model was smoothed. As a result, the overall correlation coefficient of all sites improved, but errors at individual sites gradually increased. Therefore, systematic research must be conducted in order to widely apply high-resolution SAR soil moisture data. It is expected that it can be effectively used in various fields if the scope of learning sites and application targets are specifically limited.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.5
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• pp.671-676
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• 2015

The ripening durations and ingredients for the Salchichon sausages were modified to increase pork rear leg consumption by Korean consumers. The salchichon, a ripened pork sausage, was produced to evaluate the efficacy of two different ripening durations with and without rosemary powder on salchichon sausage quality, and the treatments were: i) 45 days of ripening without rosemary, ii) 60 days of ripening without rosemary, iii) 45 days of ripening with 0.05% rosemary, and iv) 60 days of ripening with 0.05% rosemary. Significant differences were observed in both moisture and fat content for ripening durations, with the highest moisture and least fat content observed in salchichon modified sausage (SMS) ripened for 45 days. Ripening duration and rosemary addition appeared to influence water activity ($a_w$) of salchichon sausages. The $a_w$ of SMS ripened for 45 days was 0.80, whereas the other had $a_w$ values <0.80. Lactic acid bacteria were predominant, as Korean traditional fermented red pepper paste was added to sausages; however, the Bacillus cereus population was significantly affected by rosemary powder addition. Chewiness and gumminess decreased significantly due to the addition of rosemary powder compared to SMS without rosemary powder, and both 45 days of ripening and rosemary powder addition influenced the hardness of SMS. In conclusion, ripening duration of SMS for 45 days in the presence of rosemary powder provided superior SMS quality with an economical ripening duration compared to that of ripening with rosemary powder or ripening for 60 days.

• The Korean Journal of Food And Nutrition
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• v.23 no.2
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• pp.178-185
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• 2010

Barley leaves tea white bread were prepared by the addition of 0.005, 0.010, 0.015, and 0.020% hemicellulase to flour of the basic formulation. The experiments and control were then compared in terms of quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, internal surface appearances, and sensory qualities in order to determine the optimal ratio of hemicellulase in the formulation. There were no significant differences in pH and total titratable acidity of dough and bread among the experiments. Fermentation power of dough expansion were increased as incubation time increased. Bread made by the addition of hemicellulase had significantly higher specific volume than the control group. However, lightness and yellowness showed the reverse effect. Greenness was not significantly different among the samples. Baking loss was the highest at the 0.020% addition level, and moisture content was maximal with the 0.010% addition, while the lowest in the control bread samples. As hemicellulase contents increased, harness and fracturability decreased. Resilience was maximal with the 0.015% addition, and was minimal in the 0.005% group. In the sensory evaluation, color, flavor, softness, overall acceptability, barley leaves flavor, delicious taste, astringency, bitterness, and off-flavor were not significantly different among the samples. In coclusion, the results indicate that adding 0.010% hemicellulase in barley leaves tea white bread is optimal for quality and provides a product with reasonably high overall acceptability.