• Korean Journal of Soil Science and Fertilizer
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• v.45 no.4
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• pp.635-641
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• 2012

The present study evaluated the effect of chitosan on the changes of soil chemical properties, soil microbial population, and yield of red pepper (Capsicum annuum L.) for eco-friendly agriculture in an upland field. We utilized four treatment groups, control, foliar spray, soil drench, and foliar spray + soil drench with chitosan, and analyzed these variations throughout the seven, fourteen, and twenty one days interval. The pH values, organic matter, and available phosphate in the upland soil at the harvesting stage decreased in the chitosan treatment. The populations of bacteria, actinomyces, and fungi in the upland field were increased in plots treated with chitosan. The chlorophyll content of leaves was no significant differences between the control and the chitosan treatments, while calcium content of leaves was significantly higher in the chitosan treatments than in the control. In addition, the nitrogen content of leaves was no significant differences between the foliar spray and the soil drench. The yield of red pepper was significantly higher in the control ($383kg\;10a^{-1}$) than the chitosan treatments and the yield of soil drench with chitosan reached up to 95% of control.

• Food Science and Preservation
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• v.13 no.4
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• pp.477-482
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• 2006

This study was carried out to evaluate the effect of the masting temperature on the phycochemical properties of the roasted Job's tears. Raw seeds were roasted for 20 min at 150, 170, 190, 210 or $230^{\circ}C$, were milled and extracted with hot water. The L and a values of the powder were sharply decreased or increased at the masting temperature of above $190^{\circ}C$, respectively. The b value was maximum at $190^{\circ}C$. Water absorption capacity of the powder and browning index of the extract were proportionally increasing with increasing the masting temperature. The pH of the extracts was decreased at the masting temperature of above $190^{\circ}C$. Total sugar content of the extract tended to be decreased until $170^{\circ}C$ and then be increased from $190^{\circ}C$. Content of phenolic compound of the extract was increased at the masting temperature of above $210^{\circ}C$. At the sensory evaluation of the extract, aroma and taste of samples masted at $170^{\circ}C$ and above $190^{\circ}C$, respectively were higher than those masted at the others. Overall acceptability of the extract was highest at $190^{\circ}C$.

• Journal of Korea Water Resources Association
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• v.46 no.9
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• pp.921-932
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• 2013

Runoff data availability is a substantial factor for precise flood control such as flood frequency or flood forecasting. However, runoff depths and/or peak discharges for small watersheds are rarely measured which are necessary components for hydrological analysis. To compensate for this discrepancy, a lumped concept such as a Storage Function Method (SFM) was applied for the partitioned Choongju Dam Watershed in Korea. This area was divided into 22 small watersheds for measuring the capability of spatial extension of runoff data. The chosen total number of flood events for searching parameters of SFM was 21 from 1991 to 2009. The parameters for 22 small watersheds consist of physical property based (storage coefficient: k, storage exponent: p, lag time: $T_l$) and flood event based parameters (primary runoff ratio: $f_1$, saturated rainfall: $R_{sa}$). Saturated rainfall and base flow from event based parameters were explored with respect to inflow at Choongju Dam while other parameters for each small watershed were fixed. When inflow of Choongju Dam was optimized, Youngchoon and Panwoon stations obtained average of Nash-Sutcliffe Efficiency (NSE) were 0.67 and 0.52, respectively, which are in the satisfaction condition (NSE > 0.5) for model evaluation. This result is showing the possibility of spatial data extension using a lumped concept model.

• Applied Chemistry for Engineering
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• v.19 no.2
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• pp.228-235
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• 2008

Nickel plating thickness increased with the electric current density, and the augmentation was more thick in $6{\sim}10A/dm^2$ than low current. Hull-cell analysis was tested to evaluate the current density. Optimum thickness was obtained at a temperature of $60^{\circ}C$, and the pH fluctuation of 3.5~4.0. Over the Nickel ion concentration of 300 g/L, plating thickness increased with the current density. The rate of decrease in nickel ion concentration was increased with the current density. The quantity of plating electro-deposition was increased at the anode surface, which was correlated with the increase of plating thickness. The plating thickness was increased because of the quick plating speed. However, the condition of the plating surface becomes irregular and the minuteness of nickel plating layer was reduced with the plating rate. After the corrosion test of 25 h, it was resulted in that maintaining low electric current density is desirable for the excellent corrosion resistance in lustered nickel plating. According to the program simulation, the thickness of diffusion layer was increased and the concentration of anode surface was lowered for the higher current densities. The concentration profile showed the regular distribution at low electric current density. The field plating process was controlled by the electric current density and the plating thickness instead of plating time for the productivity. The surface physical property of plating structure or corrosion resistance was excellent in the case of low electric current density.

• Applied Chemistry for Engineering
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• v.27 no.6
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• pp.599-605
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• 2016

Recently, photodynamic and photothermal therapies have received increasing attention as an effective cancer treatment. In this study, a gold nanorod (AuNR) colloidal solution was synthesized as a hyperthermia agent for photothermal therapy and also modified with photosensitizer (PS) for photodynamic therapy. PEG (polyethylene glycol) and FA (folic acid) ligand were also introduced into AuNR for the long circulation in human body and efficient targeting of cancer cells, respectively and AuNRs were modified with FA-PEG and poly-${\beta}$-benzyl-L-aspartate (PBLA) block copolymers through a 3,4-dihydroxy hydrocinnamic acid (HCA) linker. A series of AuNRs with various aspect ratios were synthesized by controlling the feeding ratio of $AgNO_3$. The physicochemical property and morphology of synthesized AuNR100 and FA-PEG-$P(Asp)_{50}$-HCA-AuNR100 were analyzed by UV-visible spectrophotometer, $^1H$ NMR, XPS measurements, TEM. The surface modified AuNR carrier with biocompatibility could be applied for the effective diagnosis as well tumor phototherapy.

• Journal of Life Science
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• v.14 no.2
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• pp.239-244
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• 2004

This study was carried out to clarify the effect of addition of mugwort and carcass grade on the quality and sensory properties of loin hams. The volatile basic nitrogen, 2-thiobarbituric acid reactive substances, total bacterial count, water holding capacity and calorie of loin hams were not significantly different among hams, but the pH and residual nitrite of loin hams with mugwort were significantly lower than that of loin hams without mugwort. The fat content of grade B loin hams were higher than that of grade E loin hams, and the protein and total amino acid content of grade E loin hams were higher than that of grade B loin hams. The free amino acid, saturated fatty acid and unsaturated fatty acid were not significantly different among loin hams. The $L^{＊}$ value of grade B loin hams were higher than that of grade E loin hams, the a value of grade E loin hams were higher than that of grade B loin hams, and the $b^{＊}$ value was not significantly different among loin hams. The hardness, springiness, cohesiveness, gumminess and chewiness were not significantly different among loin hams. The aroma of loin hams without mugwort were superior than that of loin hams with mugwort, and the juiciness of grade B loin hams were superior than that of grade E loin hams. But the color, taste, texture and palatability were not significantly different among loin hams.

• Journal of Korean Society of Environmental Engineers
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• v.27 no.7
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• pp.753-761
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• 2005

In this study, pretreatment of organic matters with $MIEX^{(R)}$ was evaluated using bench-scale experimental procedures on four organic matters to determine its effect on subsequent UF membrane filtration. For comparison, coagulation process was also used as a pretreatment of UF membrane filtration. Moreover, the membrane fouling potential was identified using different fractions and molecular weights of organic matters. From the removal property of MW organic matters by coagulation process for the sample water NOM and AOM, the removal efficiency of high MW organic matters were much higher than those of low MW organic matters. It was shown that the removal efficiency of high MW organic matter more than 10 kDa was lower than that of low MW organic matter for $MIEX^{(R)}$ process. For the change of permeate flux by the pretreatment process, $MIEX^{(R)}$+UF process showed high removal efficiency of organic matter as compared with coagulation-UF processes, but high reduction rate of permeate flux was presented through the reduction of removal efficiency of high MW organic matter. From sequential filtration test results in order to examine the effect of MW of organic matter on membrane fouling, it was found that the membrane foulant was occurred by high MW organic matter, and the DOC of organic matter less than 0.5 mg/L was working as the membrane foulant. In the case of sample water composed of low MW organic matter less than 10 kDa, since the low MW organic matter less than 10 kDa has high removal efficiency by $MIEX^{(R)}$, low reduction rate of permeate flux is obtained as compared with coagulation-UF processes. In summary, it is required to conduct the research on physical/chemical characteristic of original water before pretreatment process of membrane process is selected, and a pertinent pre-treatment process should be employed based on the physical/chemical characteristic of original water.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.372-376
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• 2009

Physicochemical changes in persimmon were examined during natural organic acid fermentation. Major organic acids in raw persimmon juices were lactic acid (980 mg%) and acetic acid (245 mg%). The content of acetic acid was continuously increased during the whole period of fermentation up to 3 years. Glucose was the dominant free sugar, but the content was decreased after 20 days of fermentation. Most of the glucose was converted to ethanol until 40 days after initiation of acid fermentation. L- and a values of Hunter's color in fermented persimmon juice, which was naturally exuded from persimmon fruit as fermentation continued, increased gradually, while b value decreased. Acetic acid (1584 mg%) was the most abundant organic acid followed by lactic acid (712 mg%) and citric acid (48 mg%) in a persimmon fruit juice after completion of 3 year fermentation. A minute amount of residual free sugars, mainly glucose, even after 3 years of fermentation may cause changes in quality characteristics while storage for edible use.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.2
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• pp.213-218
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• 2007

The aim of this study was to investigate the effect of the addition of red wine on the physicochemical properties ana sensory score of cooked pork patties. The samples consisted of the pork patty without red wine(control), and 1, 3 and 5% red wine(RWP-1, 3 and 5, respectively). There were no significantly differences in the moisture$(58.1\sim58.7%)$, crude protein$(15.9\sim16.3%)$ crude fat$(23.2\sim23.7%)$, and crude ash$(2.7\sim2.9%)$ contents, and the Hunter's $a^*-value(0.2\sim0.6)$, cooking loss$(16.5\sim19.2%)$, VBN$(11.9\sim15.6mg%)$, total bacterial count($(11.9\sim15.6mg%)$ Log cfu/mL), hardness$(3,193\sim3,336\;dyne/cm^2)$, springiness$(75.8\sim79.7%)$, cohesiveness$(47.8\sim52.1%)$, gumminess$(489\sim509kg)$, chewiness$(183\sim209g)$ and strength $(1,144\sim1,199g)$ between the pork patties. Of the pork patties the $L^*$ value of the control and the b value of RWP-5 were the lowest(p<0.05). The pH and TBARS value of RWP-5 were the lowest of all the pork patties. The flavor of RWP-5 was superior to that of the other pork patties, and the taste, texture, juiciness and palatability of RWP-3 and RWP-5 were superior to those of the control and RWP-1. In conclusion, the addition of 5% red wine was most suitable for enhancing the physicochemical properties and sensory score of pork patties.

• Food Science and Preservation
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• v.15 no.1
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• pp.144-149
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• 2008

Physiological, sensory and microbiological evaluations were conducted during fermentation of Chungkookjang. with Choi-cha (non-fermented green tea) powder in efforts to improve the sensory quality of Chungkookjang. Growth of fermentative microorganisms in Chungkookjang was inhibited by Choi-cha; the pH and VBN value decreased as the concentration of Choi-cha increased. Brightness (L) and redness (a) of Chungkookjang fermented with Choi-cha were significantly decreased, resulting in the appearance of all samples fermented with Choi-cha being less attractive than was the control. The sensory quality of Chungkookjang was significantly increased when Choi-cha was added up to 3%, (w/v), and off-odor was reduced. The antioxidative property of Chungkookjang fermented with 3% (w/v) Choi-cha was significantly higher than that of the control. This result indicated that the sensory quality of Chungkookjang was improved by fermentation with 3% (w/v) of Choi-cha powder.