• Journal of the Korean Crystal Growth and Crystal Technology
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• v.24 no.6
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• pp.268-273
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• 2014

$Y_2O_3$ ceramic specimens were fabricated from the granular powder, obtained by spray drying process from the slurry. The slurry was prepared by mixing PVA binder, NaOH for Ph control, PEG and $Y_2O_3$ powder. The $Y_2O_3$ specimen was shaped in size of ${\phi}14mm$ and then sintered at $1650^{\circ}C$. The characteristics, microstructure, densities and plasma resistance of the $Y_2O_3$ specimens were investigated with the function of forming pressure and sintering time. $Y_2O_3$ specimens were exposed under the $CHF_3/O_2/Ar$ plasma, the dry etching treatment of specimens was carried out by the physical reaction etching of $Ar^+$ ion beam and the chemical reaction etching of $F^-$ ion decomposed from $CHF_3$. With increasing sintering time, $Y_2O_3$ specimens showed relatively high density and strong resistance in plasma etching test.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.1
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• pp.140-145
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• 2017

Pinus koraiensis cone (PKC) extract was prepared by mixing PKC with sugar at a weight ratio of 1:1 and then removing PKC after incubating the mixture at room temperature for 100 days. The resulting PKC extract was examined for its physicochemical properties and antioxidant activities using Prunus mume fruit extract, which is similar to PKC extract in terms of preparation procedure and product usage, as a control. PKC extract consisted mainly of moisture (21.76%) and sugar (70.03%), leading to high viscosity. PKC extract was apparently yellowish, and therefore its browning index and color intensity were appreciably lower than the control (P=0.0000), indicating that Maillard reaction was not facilitated during fermentation. Compared with the control, PKC extract was not appreciably different in terms of total flavonoid content, whereas its organic acid content and total reducing capacity were significantly lower. Nevertheless, its metal-chelating activity and DPPH radical scavenging activity were comparable to those of the control. In addition, SOD-like activity of PKC extract was 2-fold higher than that of 6.6 mM quercetin, which had a higher total flavonoid content than PKC extract. This indicates that PKC extract contains certain flavonoids with higher antioxidant activities than quercetin. The results show that PKC extract provides antioxidant activity as well as characteristically different sensory properties due to its higher sugar and lower organic acid contents compared with Prunus mume fruit extract.

• Journal of Aquaculture
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• v.16 no.2
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• pp.104-109
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• 2003

The present study aims to evaluate protein and phosphorus availabilities of five different dietary protein sources during the 6-week feeding trial in juvenile olive flounder, Paralichthys olivaceus as determined by growth performance and phosphorus retention. Five diets containing blood meal (BM), poultry by-product (PBP), squid liver powder (SLP), feather meal (FM) and soybean meal (SM) were prepared by mixing a basal diet (BD) with one of five test ingredients at the ratio of 7 to 3. As a reference diet, BD contains three different protein sources such as white fish meal, casein and gelatin. After 2 weeks of the conditioning period, fish initially averaging 2.7$\pm$0.02g (mean$\pm$SD) were randomly distributed into each aquarium as a group of 30 fish reared in the recirculating system. Fish of triplicate groups were fed one of six experimental diets (BD+five test diet). After 6-week feeding trial, pro- tein efficency ratio (PER) of fish fed BM diet was the lowest in experiment groups. While fish fed PBP diet showed a significant higher PER as compared to the FM diet, and fish fed SLP diet and BD were a higher PER than did fish fed PBP diet. However, there was no significant difference in PER among fish fed SLP diet, BD and SM diet, and between SM diet and PBP diet. Phosphorus retention efficiency of bone (PR $E_{b}$) of fish fed BM diet was the lowest in all the diets, and fish fed FM diet showed a higher PE $R_{b}$ than fish fed BD and SM diet. However, there was no significant difference in PER among fish fed FM diet, SLP diet and PBP diet, and among SLP diet, PBP diet, SM diet and BD. These results indicate that SLP could be a suitable protein source for low pollution diets of olive flounder in the future fish feeds market. Furthermore, PBP and SM are available protein source to reduce P waste in the oliver flounder aquaculture with the use of proper mixture of other protein sources and more processing to improve protein availibility of these.ese.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.11
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• pp.1599-1605
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• 2002

In this study, three different experiments were conducted to evaluate the nutritional value of apple pomace produced in southern areas of the Republic of Korea (South Korea). The effects of combining apple pomace in different ratios with commercial concentrates and rice straw in the diets of Korean native goats (Capra hircus) were examined. In experiment I, in situ DM and CP disappearances from nylon bags incubated in the rumen of goats showed that greater amounts of DM and CP were released from apple pomace than those from concentrates at the later stages of incubation, but only after 48 h for DM and CP, respectively. This was reflected in the higher 'b' value of the slowly degradable fraction of the apple pomace compared to the concentrates. Prior to these times the trend was reversed. In experiment II, Korean native goats were fed a diet containing apple pomace with either rice straw or rice straw and concentrates, and the in vivo nutrient digestibilities compared to animals receiving an alfalfa hay. DM digestibility in the animals given apple pomace plus concentrates with rice straw (66.86%) were similar to the goats given alfalfa hay only (69.09%) but significantly greater than for a diet of rice straw plus concentrates. In experiment III, an in vivo study was conducted to investigate the inclusion of 30 to 60% apple pomace pre-mixed with rice straw, rice bran and concentrates on the nutritional value for Korean native goats. Apple pomace mixed diets had higher DM intakes, nutrient digestibility and nitrogen retention than diets without apple pomace, which may have been due to the higher non-structural carbohydrates (NSC) and less ADF and NDF than those in other treatments. Replacement of concentrates with apple pomace in rice straw based diets of Korean native goats fed either separately (experiment II) or by pre-mixing (experiment III) gave satisfactory feed intake, digestibility, pH of ruminal fluid and production of $NH_3$-N and VFA in the rumen of goats. The results of this study infer that apple pomace can be included at levels of up to 60% in the diets of goats without dramatic effect on the animal.

• Food Science and Preservation
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• v.8 no.3
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• pp.308-312
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• 2001

This study was conducted to investigate the characteristics of yogurt prepared with different mixing ratios of 'Jinpum ' bean and sword bean(Canavalin gladiata). The crude protein content of 'Jinpum' bean used raw material was 38.0%, whereas that of sword bean was 27.5%. The pH and sugar content of ferment solution were deceased significantly up to 4 hours after strain inoculation but reduced slowly artier 8 hours. The content of organic acid and lactic ferments were increased. After 20 hours fermentation there was no significant differences between yogurt processed with 100% 'Jinpum' bean and yogurt processed with 95% 'Jinpum' bean and 5% sword bean. The number of lactic acid bacteria in yogurt processed with 95% 'Jinpum' bean and 5% sword bean was increased up to 20 hours but thereafter was decreased rapidly, showing the similar values compared to that of yogurt processed with 100% 'Jinpum' bean. The color values of yogurt processed with 95% 'Jinpum' bean and 5% sword bean artier 20 hours fermentation were similar to that of yogurt processed with 100% 'Jinpum' bean whereas those of yogurt processed with 90% 'Jinpum' bean and 10% sword bean were no little difference before and after fermentation. In the result of sensory test of yogurt prepared with 95% 'Jinpum' bean and 5% sword bean, adding strawberry syrup was more preferred than apple syrup.

• Korean journal of food and cookery science
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• v.30 no.4
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• pp.463-471
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• 2014

Yetgangjeong is a traditional Korean rice cookie which used rice syrup (Chocheong) to bind fried rice grains. Brown waxy rice and binders prepared using different sugar types and end heating temperatures were assessed to improve the textural properties and functionality and to promote global consumption. Binder was made by mixing different ratios of starch syrup, rice syrup, honey, sugar, and trehalose, and the binder mixture was heated up to a temperature of $100^{\circ}C$ or $105^{\circ}C$. Specific electrical conductivity of binder containing ST (starch syrup and trehalose) showed the lowest values (9.51 and 9.77), and binders containing the rice syrup showed increased values for specific electrical conductivity. The fructose content was higher in the binder mixture containing C (starch syrup and sugar) than in the binder mixture containing ST, but it did not affect the end temperature. Viscosity of the binder was 123.90-175.20 cP and the binder showed higher viscosity at the end heating temperature (EHT) of $100^{\circ}C$ compared at EHT of $105^{\circ}C$. The fracturability of brown rice yetgangjeong prepared using different sugar types was higher at EHT of $100^{\circ}C$ than at that of $105^{\circ}C$ and it was reduced with an increase in the rice syrup content. However, the hardness of yetgangjeong was lower at $100^{\circ}C$, unlike fracturability. With respect to sensory evaluation, its moistness and stickiness decreased, but the crunchiness increased with addition of trehalose instead of sucrose. The overall eating quality score of yetgangjeong was higher at EHT of $105^{\circ}C$ than at that of $100^{\circ}C$ in every experiment and the highest score was found for SHT (starch syrup, honey and trehalose) with 20% rice syrup at EHT of $105^{\circ}C$ (20%RSHT105 (starch syrup, honey, and trehalose containing 20% rice syrup)).

• Ocean and Polar Research
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• v.29 no.2
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• pp.135-153
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• 2007

Temporal (seasonal) and spatial distributions and variations of various physico-chemical factors (salinity, temperature, pH, DO, COD, SPM, POC, silicate, DIP, DIN) in surface and bottom waters were studied in the coastal environment with typical macro-tidal range and monsoonal weather condition, Gyeonggi Bay, west coast of Korea. Spacial distribution patterns of these factors were generally similar to each other, and appeared to be inversely related to the distribution pattern of salinity, suggesting that water quality of the study area was primarily controlled by the physical mixing process of Han-River freshwater with nearby coastal seawater. During flooding season, silicate- and nitrogen-rich Han River water directly flowed into offshore as far as $20\sim30\;km$ from the river mouth, probably causing serious environmental problems such as eutrophication and unusual and/or noxious algal bloom, etc. Except the surface water during summer flooding season, high concentrations of nutrients appeared generally in dry season, whereas low values in spring, possibly because of the occurrence of spring phytoplankton bloom. On the other hand, nutrient flux through the estuary seems to be primarily depending on river discharge, sewage discharge and agricultural activities, especially during the rainy season. Also, nutrients in this coastal waters are considered to be supplied from the sediments of tidal-flats, which developed extensively around the Han-River mouth, especially during fall and winter of dry and low discharge seasons, possibly due to the stirring of tidal flat sediments with highly enriched pore-water nutrients by storm. And also, COD and DIN concentrations in the study area consistently increased during the last 20 years, probably because of agricultural activities and increasing discharge of industrial and domestic wastes.

• Resources Recycling
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• v.14 no.4 s.66
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• pp.22-33
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• 2005

Four sheet-shaped and one soft-shaped self-sealing waterproof materials were prepared to recycle some GRT(Ground Rubber Tires). Their physical properties were tested to consider characteristics of them. The self-sealing waterproof materials were consisted of GRT/super absorbent polymer(SAP)/binder and mold by a hot press after mixing with a batch-typed internal mixer. The average size of GRT particles was -40 mesh, SAPs were commercial GE-500F and poly(AM-SAS-AA) prepared in this work. Binders were PU. EVA, LDPE, SBR, and poly(2-EHA). And PU film was attached to improve the properties of waterproof materials. Characteristics of self-sealing waterproof materials consisted of by GRT/GE-500F/EV-600/PU film and GRT/GE-500F/SBR(vulcanization)/PU film among the developed self-sealing waterproof materials were similar to the commercial products. And properties of the soft-shaped self-sealing waterproof materials consisted of by GRT/GE-500F/Po1y(2-EHA) and CRT/Poly(AM-SAS-AA)/poly(2-EHA) were improved within from four times to twenty times compared to the one oi the commercial products.

• Economic and Environmental Geology
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• v.29 no.4
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• pp.411-419
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• 1996

The Janggun magnetite deposits occur as the lens-shaped magnesian skarn, magnetite and base-metal sulfide orebodies developed in the Cambrian Janggun Limestone Formation. The K-Ar age of alteration sericite indicates that the mineralization took place during late Cretaceous age (107 to 70 Ma). The ore deposition is divided into two stages as a early skarn and late hydrothermal stage. Mineralogy of skara stage (107 Ma) consists of iron oxide, base-metal sulfides, Mg-Fe carbonates and some Mg- and Ca-skarn minerals, and those of the hydrothermal stage (70 Ma) is deposited base-metal sulfides, some Sb- and Sn-sulfosalts, and native bismuth. Based on mineral assemblages, chemical compositions and thermodynamic considerations, the formation temperature, $-logfs_2$, $-logfo_2$ and pH of ore fluids progressively decreased and/or increased with time from skarn stage (433 to $345^{\circ}C$, 8.8 to 9.9 atm, 29.4 to 31.6 atm, and 6.1 to 7.2) to hydrothermal stage (245 to $315^{\circ}C$, 11.2 to 12.3 atm, 33.6 to 35.4 atm, and 7.3 to 7.8). The ${\delta}^{34}S$ values of sulfides have a wide range between 3.2 to 11.6‰. The calculated ${\delta}^{34}S_{H_2S}$ values of ore fluids are relatively homo-geneous as 2.9 to 5.4‰ (skam stage) and 8.7 to 13.5‰ (hydrothermal stage), which are a deep-seated igneous source of sulfur indicates progressive increasing due to the mixing of oxidized sedimentary sulfur with increasing paragenetic time. The ${\delta}^{13}C$ values of carbonates in ores range from -4.6 to -2.5‰. Oxygen and hydrogen isotope data revealed that the ${\delta}^{38}O_{H_2O}$ and ${\delta}D$ values of ore fluids decreased gradually with time from 14.7 to 1.8‰ and -85 to -73‰ (skarn stage), and from 11.1 to -0.2‰ and -87 to -80‰ (hydrothermal stage), respectively. This indicates that magmatic water was dominant during the early skarn mineralization but was progressively replaced by meteoric water during the later hydrothermal replacement.

• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.186-190
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• 2009

Four different mixing ratios of Rose rugosa Thun and Vitis amurensis (Moru) were prepared. These included Rose rugosa Thun two vs. Moru one (Moru 33), Rose rugosa Thun one vs. Moru two (Moru 67), Rose rugosa Thun one vs. Moru five (Moru 83), and Moru (Moru 100). Their physiochemical changes were investigated during 28 days of fermentation followed by aging. The final brix, pH, and total titratable acidity values of the four experiments were in the following ranges: 6.0-8.2$^{\circ}$Bx, 3.87-4.03, and 0.94-1.18%, respectively. Final ethanol contents were 6.5% in Moru 33, 11.8% in Moru 67, 11.1% in Moru 83, and 11.4% in Moru 100. As the amount of Rose rugosa Thun increased, anthocyanin content, color intensity, organic acid, and free amino acid concentrations were reduced. These findings demonstrate that the supplementation of Rose rugosa Thun to Moru prior to alcohol fermentation may help change the acidity, colour, and taste in the final product.