• Journal of Animal Science and Technology
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• v.47 no.4
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• pp.679-690
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• 2005

This study was carried out to evaluate the quality characteristics of aerobic packed pork during storage after fermentation with soy sauce, red pepper and soybean paste seasonings. The ham of pork were cut to cube($7{\time}10{\time}2$cm) and Korea traditional seasonings such as soy sauce(T1), red pepper paste(T2), soybean paste(T3) were seasoned by the proportions of meat to seasonings(1:1), respectively. The seasoned sample were fermented by fill into plastic box at $1{\pm}1^{\circ}C$ for 10 days. And then, the fermented meat from each pack was aerobic packed and stored at $1{\pm}1^{\circ}C$ for up to 28 days. The pH of T1 were significantly(P<0.05) lower compared to T2 and T3 at 1 day of storage, but were significantly(P<0.05) higher at 14 and 28 days of storage. The water-holding capacity of T1were significantly(P<0.05) higher compared to T2 and T3 at 1 and 28 days of storage. The shear force of T3 were significantly(P<0.05) lower compared to T1 during storage. The surface meat L* values of T3 were significantly(P<0.05) higher than those of T1 and T2, but a* and b* values of T2 were significantly(P<0.05) higher. The volatile basic nitrogen(VBN) of T3 were significantly(P<0.05) lower compared to T2 at 1 and 14 days of storage, but T1 were significantly(P<0.05) lower at 28 days of storage. The thiobarbituric acid reactive substances(TBARS) of T3 were significantly(P<0.05) lower compared to T1 and T2. The total plate counts of T1 were significantly(P<0.05) lower compared to T2 and T3 at 1 day of storage, but T2 were significantly(P<0.05) lower at 14 and 28 days of storage. The Escherichia coli of T1 and T3 were significantly(P<0.05) lower compared to T2 at 1 day of storage. The Lactobacilli spp. of T2 were significantly(P<0.05) lower compared to T1 and T3.

• Journal of Animal Science and Technology
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• v.47 no.5
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• pp.825-836
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• 2005

This study was carried out to evaluate the quality characteristics of the fermented pork with soy sauce, red pepper paste and soybean paste. The ham of pork were cut to cube (7 × 10 × 2 cm³) and Korea traditional seasonings such as soy sauce (T1), red pepper paste (T2), soybean paste (T3) were seasoned by the proportions of meat to seasonings (1:1), respectively. The pH of fermented pork with soybean paste seasoning were significantly higher compared to those for fermented pork with soy sauce and red pepper paste seasoning at 1 and 28 days of storage, but were significantly lower at 14 days of storage. The water-holding capacity of fermented pork with soy sauce seasoning were significantly higher compared to those for fermented pork with red pepper and soybean paste seasoning at 28 days of storage. The surface meat L* values of fermented pork with soybean paste seasoning were significantly higher compared to those for fermented pork with soy sauce and red pepper paste seasoning, but a* and b* values of fermented pork with red pepper paste seasoning significantly higher. The volatile basic nitrogen (VBN) of fermented pork with soybean paste seasoning were significantly lower compared to those for fermented pork with soy sauce seasoning at 1 and 28 days of storage. The shear force and thiobarbituric acid reactive substances (TBARS) of fermented pork with soybean paste seasoning were significantly lower compared to those for fermented pork with soy sauce and red pepper paste seasoning. The total plate counts of fermented pork with soybean paste seasoning were significantly higher compared to those for fermented pork with soy sauce and red pepper paste seasoning at 14 days of storage, but were significantly lower at 28 days of storage. The Escherichia coli of fermented pork with soy sauce and soybean paste seasoning were significantly lower compared to those for fermented pork with red pepper paste seasoning at 1 day of storage. The Lactobacilli spp. of fermented pork with red pepper paste seasoning were significantly lower compared to those for fermented pork with soy sauce and soybean paste seasoning.

• Journal of Animal Science and Technology
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• v.47 no.5
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• pp.837-850
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• 2005

This study was conducted to investigate the changes of quality characteristics on seasoned pork with Korean traditional 4 types seasoning such as soybean sauce(T1); Kimchi sauce(T2); pickled shrimps sauce(T3); onion sauce(T4). The seasoned samples were aged at 10±1℃ for 13 days. The results obtained were as follows; Except for T2, pH of treatments were significantly decreased(P<0.05) as aging period increased. Salinity(%) and saccharinity(%) of seasoned meat were tended to increased during aging period. Thiobarbituric acid reactive substances(TBARS) were increased significantly during storage in all treatment(P<0.05). T4 showed the highest TBARS among the all treatment groups. Volatile basic nitrogen(VBN) values of all treatments were significantly increased(P<0.05) as storage period increased. There were no significant differences in water holding capacity(WHC) among the all treatments, and those values were not changed by the passage of storage days. Shear force values of all treatments were tended to decreased by the passage of storage days. In surface color, the values of L*, a* and b* showed a tendency of increasing value along the storage days. The values of a* and b* of T2 were significantly higher than other treatments during aging period(P<0.05). In inner color, a* and b* values of T2 were significantly higher than those of other treatments during aging period(P<0.05). In the sensory evaluation of cooked meat, T3 treatment resulted in lower score in aroma, flavor, tenderness, juiciness and overall acceptability. The number of total plate counts and Lactobacilli spp. tended to increase with storage in all treatments group. The numbers of Escherichia coli were not changed by the passage of storage time.

• Journal of Animal Science and Technology
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• v.47 no.5
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• pp.813-824
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• 2005

This study was carried out to evaluate the quality characteristics of the spicy fermented pork with traditional seasonings. The samples, outside muscle of pork ham, were cut to cube($7{\time}10{\time}2$cm3) and five traditional seasonings such as soy sauce(T1), Kimchi sauce(T2), pickled shrimps sauce(T3), onion sauce (T4) were seasoned by the proportions of meat to seasonings(1:1), respectively. The seasoned samples were fermented at $1{\pm}1^{\circ}C$ for 10 days. And then, the spicy fermented meat was atmosphere packaged and stored at $1{\pm}1^{\circ}C$ for up to 28 days. The pH level of fermented pork has been decreased at the end of the storage compared to the early storage days. The pH level of T3 was higher than that of other treatments during the whole storage days. The salinity and saccharinity of treatments were increased during the storage periods in T1, T3 and T4. TBARS in all treatments was significantly high at the later days of the storage compared to the early days of the storage. VBN was increased until the 21 days of storage and decreased rapidly since then. There were no significant differences in WHC among the all treatments. The shear force was increased with storage in all treatments group. The L* values of surface meat showed a tendency of increasing value along the storage days and the a*, b* values showed a tendency of decreasing value. The number of total bacteria and lactic acid bacteria were tended to increase during storage, while E. coli was decreased as storage period extended. In the results of sensory evaluation, T1 had the highest score in overall acceptability.

• Economic and Environmental Geology
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• v.53 no.4
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• pp.383-395
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• 2020

The stratigraphical position of the Haengmae Formation can provide clues towards solving the hot issue on the Silurian formation, also known as Hoedongri Formation. Since the 2010s, there have been several reports denying the Haengmae Formation as a lithostratigraphic unit. This study aimed to clarify the lithostratigraphic and chronostratigraphic significance of the Haengmae Formation. The distribution and structural geometry of the Haengmae Formation were studied through geologic mapping, and the correlation of relative geologic age and the absolute age was performed through conodont biostratigraphy and zircon U-Pb dating respectively. The representative rock of the Haengmae Formation is massive and yellow-yellowish brown pebble-bearing carbonate rocks with a granular texture similar to sandstone. Its surface is rough with a considerable amount of pores. By studying the mineral composition, contents, and microstructure of the rocks, they have been classified as pebble-bearing clastic rocks composed of dolomite pebbles and matrix. They chiefly comprise of euhedral or subhedral dolomite, and rounded, well-sorted fine-grained quartz, which are continuously distributed in the study area from Biryong-dong to Pyeongan-ri. Bedding attitude and the thickness of the Haengmae Formation are similar to that of the Hoedongri Formation in the north-eastern area (Biryong-dong to Haengmae-dong). The dip-direction attitudes were maintained 340°/15° from Biryong-dong to Haengmae-dong with a thickness of ca. 200 m. However, around the southwest of the studied area, the attitude is suddenly changed and the stratigraphic sequence is in disorder because of fold and thrust. Consequently, the formation is exposed to a wide low-relief area of 1.5 km × 2.5 km. Zircon U-Pb age dating results ranged from 470 to 449 Ma, which indicates that the Haengmae Formation formed during the Upper Ordovician or later. The pebble-bearing carbonate rock consisted of clastic sediments, suggesting that the Middle Ordovician conodonts from the Haengmae Formation must be reworked. Therefore, the above-stated evidence supports that the geologic age of the Haengmae Formation should be Upper Ordovician or later. This study revealed that the Haengmae Formation is neither shear zone, nor an upper part of the Jeongseon Limestone, and is also not the same age as the Jeongseon Limestone. Furthermore, it was confirmed that the Haengmae Formation should be considered a unit of lithostratigraphy in accordance with the stratigraphic guide of the International Commission on Stratigraphy (ICS).

• Journal of the Korean Society of Hazard Mitigation
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• v.9 no.6
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• pp.31-39
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• 2009

This study has found that there is a reverse phase with interdecadal variation in temporal variations of tropical cyclone (TC) genesis frequency (TCGF) between Northwest sector and Southeast sector, based on climatological mean tropical cyclone genesis location over the western North Pacific. The TCGF in the Northwest sector has been increased since the mid 1980s (1986-2005), while TCGF in the Southeast sector was higher until the early 1970s (1951-1970). The analysis of a difference between 1986-2005 and 1951-1970 showed results as follows: i) Through the analysis of vertical wind shear (VWS) and sea surface temperature (SST), less VWS and higher SST in the former (latter) period was located in the Northwest (Southeast) sector. ii) In the analysis of TC passage frequency (TCPF), TCs occurred in the Northwest sector frequently passed from east sea of the Philippines, through East China Sea, to Korea and Japan in the latter period, while TCs in the former period frequently has a lot of influences on South China Sea (SCS). In the case of TCs occurred in the Southeast sector, TCs in the west (east), based on $150^{\circ}E$ had a high passage frequency in the latter (former) period. In particular, TCs during the latter period frequently moved toward from the east sea of the Philippines to SCS and southern China. iii) This difference of TCPF between the two periods was characterized by 500 hPa anomalous pressure pattern. Particularly, anomalous cyclonic circulation strengthened over the East Asian continent caused anomalous southerlies along the East Asian coast line from the east sea of the Philippines to be predominate. These anomalous winds served as steering flows that TC can easily move toward same regions.

• Journal of the Korea institute for structural maintenance and inspection
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• v.18 no.4
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• pp.50-58
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• 2014

Due to the cost burden of new construction, the necessity of repair and retrofitting of aged structures is sharply increasing as the domain of repair and retrofitting construction is expanding. Because of the necessity, new technologies for repair and retrofitting are continuously studied in Korea and foreign countries. Steel adhesive method, fiber reinforced plastic (FRP) surface adhesive method, and external prestressing method are used to perform the repair and retrofitting works in Korea. In order to consider a repair method using steel mesh reinforced cement mortar (SMCM), 3-point flexural member test was conducted considering repair area and layer number of SMCM. Five types of specimens including ordinary reinforced concrete (RC) specimen with dimensions of $1400{\times}500{\times}200$ (mm) were cast for testing the deflection measurement, a LVDT was installed at the top center of the specimens. Also, a steel strain gauge and a concrete strain gauge were placed at the center of the specimens. A steel strain gauge was also installed on the shear reinforcement. The 3 point flexural member test results showed that the maximum load of SMCM reinforced specimen was higher than that of basic RC specimen in all of the load-displacement curves. Also, the results showed that, when the whole lower part of the basic RC specimen was reinforced, the maximum load and strain were 1.18 and 1.37 times higher than that of the basic RC specimen, respectively. Each specimen showed a slightly different failure behavior where the difference of the results was caused by the difference in the adhesive level between SMCM and RC. Particularly, in SM-B1 specimen, SMCM spalled off during the experiment. This failure behavior showed that the adhesive performance for RC must be improved in order to utilize SMCM as repair and retrofitting material.

• Journal of Oral Medicine and Pain
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• v.30 no.2
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• pp.269-276
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• 2005

This in vitro study evaluated the influence of a flowable composite resin on the tensile bond strength of resin to enamel and dentin treated with Er:YAG laser and diamond bur. 96 Buccal enamel and mid-coronal dentin were laser-irradiated using an Er:YAG laser and treated with diamond bur. Each groups(48) were divided two small groups depends on acid-etching procedure. Light-cure flowable resin(Metafil Flo) and self-cure resin(Clearfil FII New Bond) were used in this study. After surface etching with 37% phosphoric acid and the application of an adhesive system, specimens were prepared with a hybrid composite resin. After 24hours storage in distilled water at 37$^{\circ}C$, all samples were submitted to the tensile bond strength evaluation, using a universal testing machine(Z020, Zwick, Germany). The obtained results were as follows: 1. TBS of acid-etching group were higher than those of non-etching group in both enamel and dentin treated with Er:YAG laser and diamond bur. Laser 'conditioning' was clearly less effective than acid-etching. Moreover, acid etching lased enamel and dentin significantly improved the microTBS of M-Flo. 2. In enamel, TBS of laser-irradiated group were lower than those of bur-prepared group. However, in flowable resin subgroup, there were not differed those between two groups in dentin. 3. In laser-treated group, TBS of flowable composite resin were higher than those of self-curing resin in dentin, however, there was no difference in enamel. From this study, we can conclude that the self- and light-cure composite resin bonded significantly less effective to lased than to bur-cut enamel and dentin, and that acid-etch procedure remains mandatory even after laser ablation. We suggest that Er:YAG laser was useful for preparing dentin cavity with flowable resin filling.

• Economic and Environmental Geology
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• v.3 no.1
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• pp.25-34
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• 1970

Very few articles are available on geologic structure and genesis of Sangdong scheelite-deposits in spite of the fact that the mine is one of the leading tungsten producer in the world. Sangdong scheelite deposits, embedded in Myobong slate of Cambrian age at the southem limb of the Hambaek syncline which strikes $N70{\sim}80^{\circ}W$ and dips $15{\sim}30^{\circ}$ northeast, comprise six parallel veins in coincide with the bedding plane of Myobong formation, namely four footwall veins, a main vein, and a hangingwall vein. Four footwall veins are discontinuous and diminish both directions in short distance and were worked at near surface in old time. Hangingwall vein is emplaced in brecciated zone in contact plane of Myobong slate and overlying Pungchon limestone bed of Cambrian age and has not been worked until recent. The main vein, presently working, continues more than 1,500 m in both strike and dip sides and has a thickness varying 3.5 to 5 m. Characteristic is the distinct zonal arrangement of the main vein along strike side which gives a clue to the genesis of the deposits. The zones symmetrically arranged in both sides from center are, in order of center to both margins, muscovite-biotite-quartz zone, biotite-hornblende-quartz zone and garnet-diopside zone. The zones grade into each other with no boundary, and minable part of the vein streches in the former two zones extending roughly 1,000 m in strike side and over 1,100 m in dip side to which mining is underway at present. The quartz in both muscovite-biotite-quartz and biotite-hornblende-quartz zones is not network type of later intrusion, but the primary constituent of the special type of rock that forms the main vein. The minable zone has been enriched several times by numerous quartz veins along post-mineral fractures in the vein which carry scheelite, molybdenite, bismuthinite, fluorite and other sulfide minerals. These quartz veins varying from few centimeter to few tens of centimeter in width are roughly parallel to the main vein although few of them are diagonal, and distributed in rich zones not beyond the vein into both walls and garnet-diopside zone. Ore grade ranges from 1.5~2.5% $WO_3$ in center zone to less than 0.5% in garnet-diopside zone at margin, biotite-hornblende-quartz zone being inbetween in garde. The grade is, in general, proportional to the content of primary quartz. Judging from regional structure in mid-central parts of South Korea, Hambaek syncline was formed by the disturbance at the end of Triassic period with which bedding thrust and accompanied feather cracks in footwall side were created in Myobong slate and brecciated zone in contact plane between Myobong slate and Pungchon limestone. These fractures acted as a pathway of hot solution from interior which was in turn differentiated in situ to form deposit of the main vein with zonal arrangement. The footwall veins were developed along feather cracks accompanied with the main thrust by intrusion of biotite-hornblende-quartz vein and the hangingwall vein in shear zone along contact plane by replacement. The main vein thus formed was enriched at later stage by hydrothermal solutions now represented by quartz veins. The main mineralization and subsequent hydrothermal enrichments had probably taken place in post-Triassic to pre-Cretaceous periods. The veins were slightly displaced by post-mineral faults which cross diagonally the vein. This hypothesis differs from those done by previous workers who postulated that the deposits were formed by pyrometasomatic to contact replacement of the intercalated thin limestone bed in Myobong slate at the end of Cretaceous period.

• Journal of Animal Science and Technology
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• v.46 no.2
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• pp.217-226
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• 2004

This study was canied out to evaluate the quality characteristics of the fermented pork with Korean traditional seasonings. The samples, outside muscle of pork ham were cut to cube(7 ${\times}$ 12 ${\times}$ 2cm) and five Korean traditional seasonings such as garlic paste(TI), pickled Kimchi(T2), pickled Kimchi juice(T3), soybean paste(T4), red pepper paste(T5) were seasoned by the proportions of meat to seasonings(1 : 1). The seasoned samples were fennented at - 1 ${\pm}$ 1$^{\circ}C$ for 20 days. According to proximate composition analysis, all pork samples contained protein 20 ${\sim}$ 22%, fat 3 ${\sim}$ 5%, moisture 64 ${\sim}$ 70% and ash 1.8 ${\sim}$ 2.0%. However, T5 had high crude fat level and relatively low moisture content. The highest pH among treatments was shown in TI whereas T3 showed the lowest. Water holding capacity(WHC) of T4 and T5 were higher, while those values were lower in T3 compared with other treatment. Shear force value was the highest in T5, while it was the lowest in T4. TBARS value of T3 was the highest, while that was the lowest in T4. Moreover the highest VBN value was observed in T4 due to fermentation of soy protein. However, the lowest VBN value shown in Tl indicated the inhibition of protein degradation by the garlic. The highest saccarinity was shown in T5 but it was the lowest of in T3. Salinity was shown to be high in T2 and low in T5. $L^*$ values of T4 was higher both at the surface and inner side of samples than the others but T5 showed the lowest value. T2 showed the highest $a^*$ value but T4 and T5 showed the lowest. In the result of sensory evaluation for cooked meat, T5 had the highest score in all item including overall acceptability, while T4 had the lowest score. Unsaturated fatty acid(UFA) ratio of T5 and n were 72.16 and 69.93 respectively, and the ratio of UFA/Saturated fatty acid(SFA) were higher in the order of T5 >T4> T3 >Tl >T2. Overall quality characteristics were higher in the order of T5 >T2 >Tl >T4 >T3.