• Journal of Environmental Impact Assessment
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• v.21 no.3
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• pp.431-443
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• 2012

Wind holes or air holes, from which cool air blows out during the summer, but mild air comes out during the winter, have provided the phytogeographically important refugia for cryophilous or cold-loving boreal flora during the Holocene period. At present, wind holes are serving as a faraway disjunctive habitat for Pleistocene relict glacial floristic elements, and present an invaluable information to reconstruct the natural history. Present work aims to collate the nationwide distribution and relevant DB on the potential wind holes of Korea based upon media and literature sources, along with geographical informations, such as place name, topographic map, environmental geographical information, flora, monitoring data of Korea National Arboretum, and field survey data. Geographical information on sixty nine wind hole sites have compiled and analyzed on the basis of flora and presence of fossilized periglacial landforms, such as talus, block field, and block stream, and sixteen sites have thereafter carefully selected and scrutinized through field surveys. To maintain a sustainability of wind hole ecosystem, including their original landform, micro-meteorological phenomena and plant community therein as a refugia or habitat for relict plant species of Pleistocene glacial period, appropriate restrictions and preservation measures are required.

• Food Science and Preservation
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• v.10 no.1
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• pp.41-46
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• 2003

To prove the extension of shelflife of soybean curd(Tofu) steeped in the diluted solution of botanical antimicrobial agent and stored at 20$^{\circ}C$, such chemical ＆ microbial properties as the contents of moisture, crude protein and crude fat, colony count and surface color of Tofu were investigated in comparison with the control. Tofu treated with botanical antimicrobial agents showed higher contents of moisture, crude protein and crude fat compared to those of the control Tofu through all the storage period. After 7 days of the storage period, cell count of coliform bacteria reach 75 x 103CFU/m1 in the control Tofu, whereas 13∼39 CFU/ml in Tofu treated with botanical antimicrobial agent Treatment of Tofu with botanical antimicrobial agent seemed to be a potential method to prolong the shelflife of processed Tofu.

• Food Science and Preservation
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• v.8 no.3
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• pp.246-251
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• 2001

This study was conducted to investigate the change of qualities of peaches by different packing types and humidity during storage period. The weight loss ratios of 'Kulakatawase' and 'Mibaek' by non-packing were about 6.8% and 4.9% for 4 days storage at room temperature, respectively whereas, the peaches by packing with 30㎛ LDPE were less than 1% for 25 days storage at low temperature and high humidity(95 $\pm$3%). The firmness values of the peaches were not decreased during storage at low temperature compared to the firmness values of the peaches during storage at room temperature. Little difference of total acidity and soluble solids of the peaches was during storage at low temperature. The contents of fructose and glucose in peaches were increased slightly after storage for 25 days but that of sucrose was decreased slightly. When peaches were stored at low temperature(0∼2$\^{C}$) and high humidity(95$\pm$ 3%) after packing with 30㎛ LDPE or 25㎛ perforated polyolefin film 'Kurakatawase ' and 'Mibaek' were able to storage for 20 and 25days, respectively.

• The Korean Journal of Food And Nutrition
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• v.18 no.2
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• pp.109-114
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• 2005

A mixed Lactobacillus acidophilus and Propionibacterium freudenreichii was cultured in the $10\%$ whey broth with $0.5\%$ yeast extract for 4 days. Viable cell numbers of Lactobacillus acidophilus and Propionibacterium freudenreichii were $2.4\ties10^9$ cfu/mL after 36hr and $9.42\times10^8$ cfu/mL after 96 hr. Consumption rate of lactose during fermentation was $87.5\%$. Propionic acid was produced 18.5g/L and acetic acid was produced 4.8g/L, as a result of that, comparison of propionic acid and acetic acid was 3.8:1 Volume of white pan bread was decreased as added amount of whey was increased. Hardess of white pan bread was decresed as added amount of whey was increased. Preservation period of white pan bread with $10\%$ whey fermented product elongated 2 day compared to control.

• Food Science and Preservation
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• v.12 no.1
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• pp.1-7
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• 2005

The effect of packing methods on the green powder tea were investigated by examining quality changes during cold stroage. Packing was performed with aluminum packs having an antioxidant and a wateiproofing agent in vacuum Alumiunum packing with treatment or not showed little changes till 2 months but after this period remarkable quality degradation were found in total nitrogen, total amino acids, tannin, caffeine, chlorophyll and fatty acids. The color changes of gieeness were -16.43 in one month and -10.11 in five months, respectively. Alumininum packing in vacuum was showed extention of storage period above one month.

• Food Science and Preservation
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• v.11 no.2
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• pp.154-159
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• 2004

In order to develop of health-oriented convenience foods for rice consumption, functional Misutkaru drink was made by adding several medicinal herbs extracts to fundamental Misutkaru based cereal powder(rice, barley and soybean). Fundamental Misutkaru drink was prepared with the ratio of cereal mixed rice(5g), barley(5g) and soybean(5g) on water (100 mL) and several medicinal herbs extracts. Liriopis Tuber(50%), Omija(15%), Ginseng(10%) and Jujube(25%) were mixed to fundamental Misutkaru as functional Misutkaru. And then it was extracted to added water of 10times during 36hrs at 75$^{\circ}C$. For instant Misutkaru drink of health-oriented convenience foods, mixture of them was made with fundamental Misutkaru drink(80%), extract of several medicinal herbs(20%), and it's sensory score was high. Autoclaved functional Misutkaru drink for long storage period was changed rheological type badly. Overall acceptability and storage period of nonautoclaved functional Misutkaru drink to added extract of several medicinal herbs was higher than fundamental Misutkaru drink.

• Food Science and Preservation
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• v.11 no.2
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• pp.282-285
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• 2004

This experiment was carried out to investigate the cost reduction of rhizome through the stable storage of Jiwhang #1(Rehmannia glutinosa Libosch). The growth characteristics of Jiwhang #1 are different from those of local Rehmannia glutinosa L. varieties in Korea. Various storage methods was introduced and analyzed for 120 days. Among storage methods, changes in mean daily temperature in storage location were the least from 7.2 to 13.8$^{\circ}C$ in underground storage, while those were wide in styrofoam box filled with soil, and changes in mean daily relative humidity were the highest 98.2% in underground storage. As the storage period increased, the rhizome brix and the rate of rhizome loss and spoiled rhizome increased. The brix and loss rate of rhizome were higher in net sack filled with hull and styrofoam box filled with hull, but the rate of spoiled rhizome was the greatest in underground storage among storage methods. As the storage period increased, the hardness of rhizome epidermis increased, while that of rhizome endodermis decreased.

• Korean Journal of Environment and Ecology
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• v.12 no.1
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• pp.9-13
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• 1998

Because Lysimachia mauritiana is not able to maintain the seed viablity for a long time, it has difficulties in using for the ornamental plants or landscape gardening. This study was conducted to elucidate the optimal germination conditions of Lysimachia mauritiana seeds. The germination rate of the seeds was higer in light condition than in dark one. In experment determining the proper germination temperature, the germination rates were 2.2%, 96.9% and 91.2% under 35$\circ $C, 25$\circ $C, and 20$\circ $C, respectively in light condition. The approprate temperature for the germination was 25$\circ $C in light. The decreases of germination rate with the increase of the preservation periods was able to recover by priming pretreated with NaCl solution and KNO$_{3}$ + K$_{3}$H$_{2}$PO mixed solutions. When the storage period was 300 days, the germination rate was 75% without priming treatments. But the seeds primed with NaCl 0.1M and KNO$_{3}$ + K$_{3}$H$_{2}$PO mixed solutions 0.1M, showed germination rate above 90%. T$_{50}$ also was shorten from 5.25 without priming to 3.78 with NaCl 0.1M. Seed priming may induce earlier sprouts and increase germination rate of long-preserved seeds of native wild plants.

• Food Science and Preservation
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• v.5 no.4
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• pp.315-319
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• 1998

In order to study the effect of packing materials on the quality of fares during storage period, grapes (Campbell Early) were packed with different materials such as expendable folystyrene (EPS) box, paper board box, biopaper board box, paper board box + small box, EPS box + (EPS dish + Bio-PE film sealing), md EPS box + (EPS dish + wrap sealing). The fruit weight loss was increased with the storage period by all the treatments. Weight loss was 6.38% lower in the EPS box+ (EPS dish + Bio film sealing) during 15 days of storage and 5.53% lower in EPS box + (EPS dish + wrap sealing) than that in the EPS box. The abnormal fruits were more increased in the sealing packing than in the non-sealing packing since water transpiration was prevented in the sealing treatment. Wilting fruits were also fewer in the sealing packing than that in the non-sealing treatment. The taste and appearance quality were worsened with increasing the storage days, whereas the appearance quality of the grapes in the bio paper board box was better. Hardness was scarecely changed in the EP5 box+ (EPS dish + Bio-PE film sealing) treatment than those by the other treatments. The soluble solid and acidity showed very little change but soluble solid content was more decreased in the sealing packing than that by the non-sealing treatment.

• Journal of Korean Society of Archives and Records Management
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• v.20 no.3
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• pp.23-37
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• 2020

This paper aims to elaborate on the reality of Gagakgo (架閣庫) by looking into its staff and abolition, given how Gagakgo was originally where diverse archives in Joseon were preserved. This study on Gagakgo, therefore, could be used as a basic reference to grasp the reality of the Joseon's Records Centers and Archives. This institution was changed as a labor organization following changes in the political environment. As a result, the status and operational aspects of the institution also changed. Gagakgo was abolished once during King Sejo (世祖)'s reign and then restored during the period between King Hyojong (孝宗)'s and YoungJo (英祖)'s reign. This restored institution also performed the same role as before. This paper serves as reference to better understand the system of Gagakgo and the archival preservation system in Joseon.