• Magazine of the Korean Society of Agricultural Engineers
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• v.21 no.2
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• pp.81-103
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• 1979

The weathered granite soil involves problems in its stability in soil structures depending upon the reduction of soil strength due to the water absorption, crushability, and content of colored mineral and feldspar. As an attemt to solve the problems associated with soil stability, the crushability of weathered granite soil was investigated by conducting tests such as compaction test, CBR test, unconfined compression test, direct shear test, triaxial compression test, and permeability test on the five soil samples different in weathering and mineral compositions. The experimental results are summarized as follows: The ratio of increasing dry density in the weathered granite soil was high as the compaction energy was low, while it was low as the compaction energy was increased. The unconfined compressive strength. and CBR value were highest in the dry side rather than in the soil with the optimum moisture content, when the soil was compacted by adjusting water content. However, the unconfined compressive strength of smples, which were compacted and oven dried, were highest in the wet side rather than in soil with the optimum moisture content. As the soil becomes coarse grain, the ratio of specific surface area increased due to increased crushability, and the increasing ratio of the specific surface area decreased as the compaction energy was increased. The highest ratio of grain crushability was attained in the wet side rather than in the soil with the optimum moisture content. Such tendency was transforming to the dry side as the compaction energy was increased. The effect of water on the grain crushability of soil was high in the coarse grained soil. The specific surface area of WK soil sample, when compacted under the condition of air dried and under the optimum moisture content, was constant regardless of the compaction energy. When the weathered granite soil and river sand with the same grain size were compacted with low compaction energy, the weathered granite soil with crushability had higher dry density than river sand. However, when the compaction energy reached to certain point over limitation, the river sand had higher dry density than the weathered granite soil. The coefficient of permeability was lowest in the wet side rather than in the optimum moisture content, when the soil was compacted by adjusting soil water content. The reduction of permeability of soil due to the compaction was more apparent in the weathered granite soil than in the river sand. The highly significant correlation coefficient was obtained between the amount of particle breakage and dry density of the compacted soil.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.81-86
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• 2007

This study was conducted to evaluate the quality characteristics of pork jerky added with the extracts of paprika (Capsicum annuum L.) and Japanese apricot (Prunus mume Sieb. et Zucc.). Color stability, lipid oxidation, texture, and consumer acceptability of the pork jerky were also compared before and after storage of 70 days. The pork jerky added with 0.5% paprika extract and 3.5% Japanese apricot extract had the highest score for overall acceptability. The redness (a-value) of the pork jerky added with the natural extracts had a similar level as the one with nitrite. The extracts of paprika and Japanese apricot were also effective in inhibiting the lipid oxidation of the pork jerky during storage. In texture measurement, the total shear force of the natural extracts-treated sample was lower than that of control (the natural extracts-untreated samples). All sensory properties of the pork jerky were significantly (p<0.05) improved by the addition of the natural extracts. The results of this study indicated that the extracts of paprika and Japanese apricot could be used as natural agents for retarding color and lipid oxidations.

• Journal of agriculture & life science
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• v.46 no.2
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• pp.91-99
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• 2012

This study was carried out to compare the quality properties of pork loin from pigs fed different levels of pumpkin (Cucurbita spp.) powder. Twenty female pigs (Landrace${\times}$Yorkshire${\times}$Duroc) were fed either a control (commercial diet, based on corn and soybean meal) or the control diet supplemented with 2, 5 and 7% of pumpkin powder for 30 days. Dietary supplementation with pumpkin powder resulted in significantly higher moisture and fat contents in pork loin compared to the control (p<0.05). Dietary supplementation with pumpkin powder led to increased redness, pH and decreased shear force value and cholesterol levels in pork loin (p<0.05). In fatty acid composition, dietary supplementation with 2% or 5% pumpkin powder increased the palmitoleic acid (C16:1) in pork loin. These data suggest that supplementing pig diets with pumpkin powder can produce pork loin with low cholesterol levels and can enhance quality properties because pork loin fed a pumpkin powder-supplemented diet had better moisture, fat contents and tenderness.

• Tunnel and Underground Space
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• v.29 no.5
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• pp.346-355
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• 2019

When evaluating pillar stability in very closely spaced tunnels, a local safety factor (strength/stress ratio) at the minimum width has been widely used. Tension bolts have been frequently applied as reinforcement for the cases where safety factors are less than 1.0 from FEM stress analysis. However, the local safety factor shows a constant value irrespective of the change in pillar width/tunnel diameter (PW/D) and the safety factor of the pillar is underestimated because the variation of deviation stress is relatively small even when the pre-stressing is applied to the tension bolt. In addition, the average safety factor proposed by Hoek and Brown(1980) was reviewed, but the pillar safety factor was relatively overestimated when the width of the pillar was increased. As an alternative, the SRM safety factor using shear strength reduction method shows the effect of changing the safety factor in the case of no reinforcement and tension bolt reinforcement as the pillar width/tunnel diameter(PW/D) changes. The failure shape is also similar to the previous limit theory result. In this study, the safety factor was evaluated without considering rock bolt and shotcrete to distinguish reinforcing effect of tension bolt.

• Nuclear Engineering and Technology
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• v.42 no.6
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• pp.662-669
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• 2010

To develop the manufacturing methods for the blanket first wall (FW) of the International Thermonuclear Experimental Reactor (ITER) and to verify the integrity of the joint, Be/Cu mockups were fabricated and tested at the KoHLT-1 (Korea Heat Load Test facility), a graphite heater facility located at the Korea Atomic Energy Research Institute (KAERI). Since Be and Cu joining is the focus of the present study, the fabricated mockups had a CuCrZr heat sink joined with three Be tiles as an armor material, unlike the original ITER blanket FW, which has a stainless steel structure and coolant tubes. Hot isostatic pressing (HIP) was carried out at $580^{\circ}C$ and 100 MPa for 2 hours as the method for Be/Cu joining. Three interlayers, namely, $1{\mu}mCr/10{\mu}mCu$, $1{\mu}mTi/0.5{\mu}mCr/10{\mu}mCu$, and $5{\mu}mTi/10{\mu}mCu$ were applied as a coating to the Be tiles by a physical vapor deposition (PVD) method. A shear test was performed with the specimens, which were fabricated by the same methods as those used to fabricate the mockups. The average values were 125 MPa to 180 MPa, and the samples with the $1{\mu}mCr/10{\mu}mCu$ interlayer showed the lowest value. No defect or delamination was found in the joints of the mockups by the developed ultrasonic test using a flat-type probe with a 10 MHz frequency and a 0.25 inch diameter. High heat flux (HHF) tests were performed at $1.0\;MW/m^2$ heat flux for each mockup using the given conditions, and the results were analyzed by ANSYS-CFX code. For the test criteria, an expected fatigue lifetime about 1,000 cycles was obtained by analysis with ANSYS-mechanical code. Mockups using the interlayers of $1{\mu}mTi/0.5{\mu}mCr/10{\mu}mCu$ and $5{\mu}mTi/10{\mu}mCu$ survived up to 1,100 cycles over the required number of cycles. However, one of the Be tiles in the other two mockups using the $1{\mu}mCr/10{\mu}mCu$ interlayer was detached during the screening test, and others were detached by discharge after 862 cycles. The integrity of the joints using the proposed interlayers was proven by the HHF test, but the other interlayer requires more study before it can be used for the joining of Be to Cu. Moreover, it was confirmed that the measured temperatures agreed well with the analysis temperatures, which were used to estimate the lifetime and that the developed facility showed its capability of the long time operation.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.4
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• pp.585-591
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• 2019

Objective: This study investigated carcass characteristics and meat quality of purebred Pakchong 5, crossbred pigs sired by Pakchong 5, and crossbred pigs sired by Duroc. Methods: Forty-eight pigs (average body weight of 22.25 kg) were composed of three groups as purebred Pakchong 5 (PP), Large $White{\times}Landrace$ pigs sired by Pakchong 5 (LWLRP), and Large $White{\times}Landrace$ pigs sired by Duroc (LWLRD). Each group consisted of eight gilts and eight barrows. At 109-day-raising period, pigs were slaughtered, and carcass characteristics were evaluated. Longissimus thoracis (LT) muscles from left side of carcasses were evaluated for meat quality and chemical composition. Data were analyzed using general linear model procedure, where group, sex, and their interaction were included in the model. Results: The PP had greater carcass, total lean, and ham percentages than crossbred pigs (p<0.05). LWLRP had thicker backfat and more carcass fat percentage than LWLRD (p<0.05). There were no differences (p>0.05) on cutting percentages from tender loin, loin, boston butt, and picnic shoulder among groups. The PP and LWLRP had larger loin eye area (LEA) than LWLRD (p<0.05). Gilts had more loin percentage and lower $L^*$ value than barrows (p<0.05). No meat color parameters ($L^*$, $a^*$, and $b^*$) were affected by groups (p>0.05). PP and LWLRP had larger muscle fiber diameters than LWLRD (p<0.05). However, water holding capacity, Warner-Bratzler shear force values, and chemical composition of LT were not affected by group or sex (p>0.05). Conclusion: Pakchong 5 purebred has good carcass and lean percentages. Compared to Duroc crossbred pigs, Pakchong 5 crossbreds have similar carcass and lean percentages, larger LEA, and slightly more carcass fat, with comparable meat quality and chemical composition. Pakchong 5 boars are more affordable for very small- to medium-scale pig producers.

• Geomechanics and Engineering
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• v.24 no.3
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• pp.215-226
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• 2021

To study the evolution mechanism of cracks in rocks with multiple defects, rock-like samples with multiple defects, such as strip-shaped through-going cracks and cavity groups, are used, and the crack propagation law and changes in AE (acoustic emission) and strain of cavity groups under different inclination angles are studied. According to the test results, an increase in the cavity group inclination angle can facilitate the initial damage degree of the rock and weaken the crack initiation stress; the initial crack initiation direction is approximately 90°, and the extension angle is approximately 75~90° from the strip-shaped through-going cracks; thus, the relationship between crack development and cavity group initiation strengthens. The specific performance is as follows: when the initiation angle is 30°, the cracks between the cavities in the cavity group develop relatively independently along the parallel direction of the external load; when the angle is 75°, the cracks between the cavities in the cavity group can interpenetrate, and slip can occur along the inclination of the cavity group under the action of the shear mechanism rupture. With the increase in the inclination angle of the cavity group, the AE energy fluctuation frequency at the peak stress increases, and the stress drop is obvious. The larger the cavity group inclination angle is, the more obvious the energy accumulation and the more severe the rock damage; when the cavity group angle is 30° or 75°, the peak strain of the local area below the strip-shaped through-going fracture plane is approximately three times that when the cavity group angle is 45° and 60°, indicating that cracks are easily generated in the local area monitored by the strain gauge at this angle, and the further development of the cracks weakens the strength of the rock, thereby increasing the probability of major engineering quality damage. The research results will have important reference value for hazard prevention in underground engineering projects through rock with natural and artificial defects, including tunnels and air-raid shelters.

• Food Science of Animal Resources
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• v.41 no.5
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• pp.802-815
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• 2021

To investigate the effect of postmortem phases on lamb meat quality, the physicochemical quality, microstructure and water mobility of oyster cut, short loin, knuckle and silverside muscles from Small-Tail Han sheep were evaluated in the pre-rigor, rigor mortis and post-rigor phases. Pre-rigor lamb meat had higher pH and water holding capacity (WHC), whereas lower CIE L^*, b^*, hue angle values than rigor mortis and post-rigor meat (p<0.05). The Warner-Bratzler shear force (WBSF) values were higher in rigor mortis short loin and silverside than their pre-rigor and post-rigor counterparts, pre-rigor short loin had lower WBSF value than its post-rigor counterpart (p<0.05). Muscle fibers shrank laterally and longitudinally during the onset of rigor mortis. Rigor mortis and postrigor lamb meat exhibited wide I-bands, dark A-bands, short sarcomeres and large inter-myofibrillar spaces. The shift of immobilized water to free water and repulsion from the intra-myofibrillar space to the extracellular space result in the increase of water loss in rigor mortis and post-rigor lamb meat. The results of the principal component analysis (PCA) indicated that rigor mortis and post-rigor lamb meat had similar quality properties but different from pre-rigor lamb meat. In conclusion, the lamb meat in the pre-rigor phase had good tenderness, color and WHC. The results of this research could provide some theoretical references for lamb meat production and processing.

• The Journal of Engineering Geology
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• v.32 no.3
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• pp.351-361
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• 2022

Numerical analysis performed to predict the behavior of Ipseok-dae columnar joints in Mudeungsan National Park to understand their stability and movement. The numerical analysis technique, 3DEC, is based on the discrete element method that can analysis discontinuities. The analysis used data for material properties derived from laboratory tests, which found that average density was 2.68 kN/m³, average normal stiffness was 3.15 GPa/m, average shear stiffness was 1.00 GPa/m, average cohesion was 0.51 MPa, and the average friction angle was 33°. The Ipseok-dae columnar joints were modeled on the basis of the field survey data for 15 joints located between the observation platform and the hiking trail. The numerical analysis assessed the behavior of each columnar joint by interpreting the displacement of the edges of its upper and lower surfaces. The greatest maximum displacement was found in columnar joint No. 6, and the greatest minimum displacement was found in joint No. 11. Analyzing the movements of five discontinuities in joint No. 11 indicated that the maximum displacement occurred at the 2nd level. The other levels were ordered 5th, 4th, 1st, and 3rd in terms of subsequent greatest displacements. Considering the total displacement in the 15 studied joints, the Ipseok-dae columnar joints are judged to be stable. However, considering the cultural and historical value of Mudeungsan National Park, it is regarded that the currents slope stability should be maintained by monitoring the individual rock blocks of the joints.

• Journal of Animal Science and Technology
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• v.64 no.2
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• pp.353-364
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• 2022

The present study aimed to assess the feasibility of increasing the slaughter weight (SW) of non-lean finishing pigs to improve their meat quality. A total of 36 (Landrace × Yorkshire) × Duroc gilts and barrows were slaughtered at 115 (Av), 125 (Hi), or 135 (XHi) kg, followed by physicochemical analyses and sensory evaluation on their longissimus dorsi (LD) and Semimembranosus (SM) muscles. Backfat thickness was greater (p < 0.05) for the XHi (31.2 mm) and Hi (29.3 mm) groups than for Av (25.0 mm). Dressing percentage and yield of the belly per whole carcass were also slightly greater for XHi and Hi vs. Av. The intramuscular fat (IMF) content of SM was greater for XHi (2.64%) than for Av (1.83%) and Hi (2.04%) and also was correlated with SW (r = 0.55). The pH value, lightness, redness, drip loss, shear force, and moisture and protein contents of LD and SM, as well as IMF content of LD, were unaffected by SW. Percentages of 14:0, 16:0, and total saturated fatty acids (FA) were less for Hi and XHi vs. Av in SM, those of total unsaturated FA, 18:2, 20:4, and n-6 being opposite; FA composition of LM was not influenced by SW except for a reduced 18:0 percentage for XHi vs. Av. The sensory score was less for XHi vs. Av for odor in fresh LD and SM, and less for Hi and XHi vs. Av for aroma in fresh LM; scores for color, drip loss, marbling, and acceptability were unaffected by SW. As for cooked muscles, none of the scores for color, aroma, flavor, juiciness, tenderness, and acceptability was affected by SW, except for a greater LD color score for Hi and XHi vs. Av. Collectively, the results suggested that the increased yield of the carcass and belly due to increased SW is outbalanced negatively by excessive backfat deposition in production efficiency, whereas the SW increase exerts little influence on overall sensory quality of fresh or cooked meat. Production of non-lean market pigs overweighing 115 kg therefore will be uneconomical unless consumers pay a substantial premium for the over-fattened pork.