• Journal of Korean Society of Forest Science
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• v.84 no.3
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• pp.356-360
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• 1995

Korean white pine(Pinus koraiensis S.et Z.) is one of the important silvicultural species due to its quality timber in addition to edible pine - nut production. Selective breeding method is under progress to improve growth and nut production for this species. This study was carried out to obtain genetic information necessary for establishing advanced generation seed orchard, such as genetic parameters and efficiency of early selection. Open - pollinated cones were collected from 50 plus trees. In the spring of 1986, test plantations were established at 3 different sites with 4 - year - old seedlings. Seedling height was measured from age 5 to 10 in plantations. Genetic and phenotypic correlations based on the log of the ratio of two ages (LAK) were expressed as simple regression with statistical significance($r^2=0.7862$ and 0.8256, respectively). If 20 years is presumed to mature, the most efficient age for early selection is 3 years after planting with efficiency of 1.96.

• Journal of Korean Society of Forest Science
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• v.88 no.2
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• pp.195-204
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• 1999

To improve nut production and timber quality in a plantation, crown shape controls were suggested for Korean white pines (Pinus koraiensis) under age class III through the analyses of the crown shape controls for seed orchard trees in several species, of crown status of controlled and uncontrolled trees in a Korean white pine seed orchard, and of growth characteristics of plantation trees under age class III. For nut production from the small trees less than 8 m, modified leader type can be applied by cutting the central leader and all branches below 1 m and keeping 4~5 nodes with 3~4 whorled branches a node locating 1 m apart. Trees with a 4~8 m long trunk below the first living branch are shaped into trees for nut and timber production, which have a 4~8 m long knotless stem and a modified leader type crown with 4~5 nodes with 3~4 whorled branches a node at a distance of 1 m. Trees, showing the first living branch at or above 9 m from the surface, are pruned severely for timber production and result in a central leader type containing two fifths of the initial crown. It is advisable to remove the leader and the branches when collecting cones or after/during October to take advantage of easy labor and little resin while cutting. After stem cut, branches showing apical dominance are to be cut to control height when necessary. The removal of the uppermost node may be needed to control the crown shape several years after the initial stem-cut.

• Journal of the Korean Society of Food Culture
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• v.14 no.4
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• pp.305-317
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• 1999

An attempt was made to provide valuable information to improve service quality and customer satisfaction for in-flight catering service. The customers' demographic characteristics that impact on service quality and customer satisfaction were examined for a group of customer. 474 customers who have been used the airplane within 1 year were participated in this study. Statistical analysis was performed using SAS software program (version 6.01) for descriptive analysis, factor analysis, t-test and ANOVA. The results of the study can be summarized as follows: 1. Service Quality in In-flight catering was assessed on the basis of 18 service quality attributes and 5 dimensions derived from a factor analysis. After comparing customers' perception to customers' expectation regarding in-flight service quality, the quality of dimensions for 'meals', and 'sanitation' were not showed any significant differences. However, the expectation for dimensions of 'diversity of menu', 'providing information', and 'the degree of concern to the customers' were rated significantly higher than the perception for those. 2. Among the demographic variables, age and gender had highly influences on the customers' expectation and perception regarding service quality and customer satisfaction. 3. The korean food that the customers wanted to have for in-flight meals was investigated. Among the kinds of gruel(jook), abalone gruel(jeonbok-jook), pumpkin gruel(hobak-jook), and pine-nut gruel(jat-jook) were chosen to have for in-flight korean meals. It was rated that the preferences for beef soup(sogogikook), hot spicy beef soup(youkgaejang), brown sea-weed soup(miyoukkook) were higher than others in soup group. The preferences for boiled rice with assorted mixture(bibimbab) showed the highest and beef and rice soup(seoleongtang), boiled rice with four the staple cereals(ogogbab) were preferred higher than the others in main dish group. Bulgogi was rated the most popular dish. Korean style punch with omiza(whachae), sweet rice dish(yaksik) and fried glutinous rice cake(gangjeong)showed high preferences in dissert.

• Food Quality and Culture
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• v.2 no.2
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• pp.80-84
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• 2008

In this study, sixth grade school children in the Guri area were surveyed via questionnaire regarding their sociodemographic characteristics, snacking patterns, and intakes of different food groups and sugared snacks. Students with employed mothers had more frequent snacking events and were more dependent on store-purchased snacks compared to those having an unemployed mother. A high consumption of snack sugar was associated with a higher dietary diversity score. There was a positive relationship between snack sugar intake and the intakes of meat and dairy products and foods in the oil and nut group, respectively. A high snack sugar intake had a negative effect on fruit intake. Specific nutrient intake data will be required before conclusions can be made on whether nutrient imbalances are a concern in elementary school children having sweet snacks. Yet, the current data indicate that an increased snack sugar intake can decrease fruit intake, which could result in certain nutrient deficits. Specific dietary guidance may be necessary to address the snacking habits of elementary school children.

• Natural Product Sciences
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• v.11 no.4
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• pp.225-228
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• 2005

four varieties of ground nut (Arechis hypogea) were collected from different areas of Pakistan (Tillagang, Gujar khan, Hanoi and Pipplan) from Punjab province. The oils were extracted for the evaluation of lipid. Physico-chemical values of oils were determined like refractive index, peroxide value, unsaponifiable matter, acid value, iodine value, free fatty acid and ester value. The lipid profile as indicated by GLC showed that Palmitic acid ranged from 8.2-8.8%, proportions of oleic acid and linoleic acid varied from 57.8-59.87% and 22.5-24.1% respectively. Gujar khan variety of peanut has higher % age of oil (56.79). The higher yield of oil in this variety is not at the cost of any nutritional quality of peanut oil.

• Korean journal of food and cookery science
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• v.19 no.4
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• pp.493-503
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• 2003

The purpose of this study was to investigate the sensory and mechanical characteristics of Mohaebyung by the addition of chestnut, jujube, dried persimmon, pine nut, and codonopsis lanceolata flours. In the sensory evaluation of Mohaebyung, the acceptance for the color, moistness and sweetness was best with the addition of 25% mixed flour. The flavor, grain, chewiness and overall quality were best with the addition of 20% mixed flour. As a result of a textural analysis, the hardness and springiness of Mohaebyung decreased with increases in the addition of mixed flour. The redness, yellowness and lightness of Mohaebyung were increased with increases in the addition of mixed flour. A moisture content of 15% in the mixed flour added to the Mohaebyung was higher with 25% mixed flour.

• Design & Manufacturing
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• v.7 no.1
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• pp.45-49
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• 2013

Since the shell-molds are used to make casting the metal parts for the automobile industry, the quality may well be inconsistent with the lower productivity, increasing the cost of the end products. The primary elbow design shell molded steel castings being produced through extrusion process has $180^{\varnothing}$ O.D., $150^{\varnothing}$ I.D., 14mm thickness and 400mm length, while being processed onto the left side of the tubing. The primary cause for the poor processing is the uneven manual shell molding. If the manual shell molds should be produced to have even quality, they would not be processed for tube linking. The purpose of this study was to develop the flask-molds for manufacturing of the shell molds to ensure mass-production, consistent quality, ommission of processing and comfortable working environment. For this purpose, four flask-molds were produced and thereby, four shell molds were assembled. In particular, the shell molds for processing were formed of the fine coated sand to be blown. As a result, productivity increased about three times, while a consistent quality was ensured. Furthermore, the tubes could be linked with each other without being processed, while pallets could be stacked, stored, transported and managed more easily. In a nut-shell, the molding theory could be applied more effectively. However, it is conceived that this study should be followed up by future studies which will research into reliability and endurability of the end products.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1996.11a
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• pp.810-814
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• 1996

The purpose of this exclusive welding-machine process using the welding Torch-rotation form is to develop a mechanism which can solve the problem of twisted welding wires and cables. The technique was developed by revising the torch position and smooth controlling of both the formal and reverse rotation. Some of the advantages of using the Torch-rotation form over the Work-rotation technique are the practical uses of increased work space and link work with the automation system of the plant. Using this welding machine process, It is possible to design a specific tool in order to solve the implemental problem. And I produced a control plate which can manipulate the progress of the entire process at the work place. Even if another kind of axle casing's welding work is used this process can be utilized if the fixed tip and work is produced and changed. The development if this exclusive welding-machine could reduce the manpower of skilled welding labor and after considerable analysis, this machine was found to increase productivity and better quality product in comparison to the handmade product.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.427-432
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• 2004

Effect of gamma irradiation on porridge viscosity was studied. Vegetable, beef and pine nut dry flour porridges were irradiated at 0, 2.5, 5, 7.5 and 10 kGy, and rheological characteristics and sensory qualities of irradiated porridge were evaluated. Hunter color lightness were decreased, while redness were increased in dry flour porridge with the increase of irradiation dose. Firmness, consistency, cohesiveness and viscosity of dry flour porridge were significantly decreased with the increase of irradiation dose (p<0.05). Vegetable, beef and pine nut dry flour porridges at dose of 10 kGy reduced the viscosity with 93%, 71% and 55%, respectively Irradiation greatly reduced the viscosity of porridges, probably by starch depolymerization. Irradiation increased the total solids and thus, can improve the calorie up to 30 ㎉. Gamma irradiation was effective in enhancing calorie value of porridge due to reduction of viscosity. As a result of sensory evaluation, overall acceptability and the quality characteristics of irradiated porridges (up to S kGy) were not significantly different from those of the control (p<0.05). In the vegetable porridge, the irradiated porridge at dose of 2.5 kGy was a significantly better overall acceptability than the non-irradiated porridge (p<0.05).

• Culinary science and hospitality research
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• v.22 no.2
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• pp.29-43
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• 2016

Pesto were prepared with five different nuts including pine nut, sunflower seed, pumpkin seed, walnut and almond to examine the antioxidant properties(total polyphenols, total flavonoids, electron donating ability) and sensory test(attribute difference, acceptance). Pesto were measured based on color value, pH, viscosity, total cell numbers for 0, 5, 10, 15 and 20 days at $4^{\circ}C$. The higher total phenol and total flavonoid content of pesto added with various nuts was higher antioxidant capacity. Basil pesto added with sunflower seeds and walnuts were considered to be more functional more than pine nuts addition. The attribute difference test results was the color intensity, nut taste, bitter taste, coarseness, oily taste, thickness were evaluated significant difference kinds of nuts. Gloss, basil flavor, nuts flavor, basil taste were not evaluated significant difference in kind of nuts. The preference test results reveal that the appearance, taste, texture and overall preference level was the highest in PNP(pinenut pesto) and SSP(sunflower seed). L value, pH, decrease while a value, b value and viscosity increased as kind of nuts in during storage. Total cell number increased and then decreased a little at a certain point. When prepared pesto, SSP(sunflower seed) was the highest in antioxidant property, and change of color value, pH, viscosity, total cell number were the lowest. In addition to the use of pine nuts, sunflower seeds have been identified are possible.