• Horticultural Science & Technology
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• v.28 no.6
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• pp.913-920
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• 2010

This study was conducted to improve the seed germination by low temperature and $GA_3$ in $Orostachys$ $japonicus$ A. Berger (Jirisan) and $O.$ $iwarenge$ (Mak.) Hara (Jejuyeonhwa), Korean native plants. Observation of the seeds using a stereo microscope showed that all seeds of the two species have wrinkled surface and oblong shape. Seed size ranged 0.77-1.00/0.25-0.37 mm (length/width), indicating that the seeds are minute seeds. When the seeds of two $Orostachsis$ species were sown into petri-dish and placed in a plant growth chamber of 10, 15, 20, or $25^{\circ}C$, 'Jirisan' showed seed germination below 20% at all temperatures and 'Jejuyeonhwa' 80% at only $10^{\circ}C$. Seed germination of 'Jirisan' increased up to 44% at $10^{\circ}C$ by low temperature ($4^{\circ}C$) storage for 10 days, but decreased again at storage for more than 20 days. The seeds of 'Jejuyeonhwa' showed a large increase in seed germination by low temperature for 20-30 days, which was 95% at $10^{\circ}C$, but low temperature for more than 40 days significantly decreased seed germination. Dipping treatment in GA3 solution of $50-400mg{\cdot}L^{-1}$ for different periods (3, 6, 12, and 24 hrs) remarkably improved germination rate and speed in both species, 80-100% in 'Jirisan' and 90-100% in 'Jejuyeonhwa' at all concentrations and dipping times used in this study.

• Journal of Korean Society of Environmental Engineers
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• v.35 no.11
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• pp.795-802
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• 2013

According to the increase of impervious area due to the town development, the rate of infiltration generally lessens and that of runoff rises during wet weather events. And it is concerned that its impacts on water quality for the downstream water bodies due to the change of rainfall runoff patterns may also increase. To cope with these issues, LID (Low Impact Development) techniques which try to maintain the characteristics of rainfall runoff regardless of the town development have been introduced actively. However, the behaviors of each LID technique for rainfall runoff and pollutant loads is not understood sufficiently. In this study, considering the applications of some LID techniques, several sets of simulations using a distributed rainfall runoff model, SWMM-LID, have been conducted for D town whose development is progressing. As the results of the simulations, the rates of infiltration/storage have been decreased from 78% in the case before the town development to 15% after the development and increased again by 24% with LID techniques such as porous pavement, rain barrel and rain garden. The rates of runoff have been increased more than three times from 20% in the case before the development to 74% after the development, and they have also been decreased to 66% by the adoption of LID techniques. It has been simulated that porous pavement is more effective than others in the view point of the reduction of runoff and rain barrel is more attractive for the management of pollutant loads (TSS, BOD, COD, T-N and T-P). Therefore, if some LID techniques should be selected for the a new town, it could be concluded that some techniques with better infiltration functions are recommendable for the control of runoff, and ones with larger storage functions for the management of pollutant loads.

• The Korean Journal of Pesticide Science
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• v.13 no.3
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• pp.148-158
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• 2009

We tested and selected some agrochemicals reducing the occurrence of major pests and diseases during garlic storage. Tebuconazole, diphenylamine and prochloraz as fungicides and dimethate as a insecticide were sprayed or drenched before harvest. And the harvested garlic was dipped in each of the agrochemicals. The residues of pesticides in garlic bulbs treated were analyzed every month from harvesting time for 6 months. In case of Danyang garlic, which was treated with pesticides before and after harvesting, the residues of diphenylamine, tebuconazole, prochloraz, and dimethoate ranged from 0.008 to 0.28, from 0.03 to 0.32, from 0.02 to 0.12, and from 0.02 to 0.25 mg/kg, respectively. In case of Uiseong garlic, the residues of diphenylamine, tebuconazole, prochloraz and dimethoate ranged from 0.008 to 0.09, from 0.08 to 0.45, from 0.02 to 0.57, and from 0.04 to 0.38 mg/kg, respectively. And, in case of Namdo garlic, the residues of diphenylamine, tebuconazole, prochloraz, and dimethoate ranged from 0.008 to 0.52, from 0.07 to 1.67, from 0.02 to 0.17, and from 0.03 to 0.73 mg/kg, respectively. Some of the garlic samples treated with tebuconazole exceeded its maximum residue limits (MRLs) of 0.1 mg/kg set by Korea Food Drug Administration (KFDA), but dimethoate was detected below its MRL of 1.0 mg/kg. In case of diphenylamine and prochloraz, their MRLs for garlic were not set. Adapting their MRLs, 5.0 mg/kg of diphenylamine for apple and pear and 0.5 mg/kg of prochloraz for strawberry and grape, residue levels of diphenylamine and procloraz were below than their MRLs, with the exception of samples two times treated with procloraz in Namdo garlic. These results indicate that dimethoate can be used as an agrochemical to control the postharvest disease in garlic in only MRL aspect.

• The Korean Journal of Food And Nutrition
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• v.22 no.3
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• pp.387-395
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• 2009

This study was conducted to investigate the effects of starch concentrations and heating conditions on the gel characteristics of arrowroot starch. Arrowroot starch gels with various pHs, and starch concentrations, were prepared using different temperatures and heating times, and then stored for 24 hrs at $4^{\circ}C$. The hardness of sample gels made at pH 2.0 and 4.0 increased as the starch concentration increased from 7% to 10%, with the maximum value of 94 N being obtained when the gel was prepared at pH 4.0 with a starch concentration of 10%. The maximum hardness of samples prepared with concentrations of starch ranging from 7~9% appeared at $80^{\circ}C$, regardless of the heating temperature and time. Furthermore, the hardness of samples prepared at greater than $100^{\circ}C$ was relatively lower than that of samples prepared at other temperatures. When a starch concentration of 8% was used, the degree of gelatinization(DR) increased as the heating temperature increased, with the maximum value of DR being about 76% at $120^{\circ}C$, regardless of heating time. After storage for 24 hrs, the hardness of samples prepared at $70^{\circ}C$, $80^{\circ}C$ and $90^{\circ}C$ appeared to decrease, while that of samples prepared at $100^{\circ}C$, $110^{\circ}C$ and $120^{\circ}C$ increased. The correlation between hardness and the degree of gelatinization or retrogradation was very high when samples were prepared at $80^{\circ}C$ with a starch concentration of 9%, as indicated by a correlation coefficient of greater than 0.95. Overall, the microstructures of freeze-dried arrowroot starch gel were composed of a continuous network of amylose and amylopectin with fragmented ghost structures in an excluded phase, but these ghost structures were more evident after storage and with increased heating temperature.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.4
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• pp.316-324
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• 1985

Vacuum-packed and seasoned smoked-dried products of red squid, Ommastrephes bartrami, caught in the Northern Pacific Ocean, were prepared and stored at room temperature for 90 days to test their keeping quality. Defrosted squids were eviscerated, skinned, and cut. The mantle meats were flavored with seasoning powders prepared from sugar, sorbitol, salt, monosodium glutamate, or smoke flavor (Smoke-EZ, Alpha Foods Co., Ltd.). After seasoning, the mantle meats were dried at $45^{\circ}C$ for 7 hours, vacuum packed in plastic film bags, and pasteurized in water at $95^{\circ}C$ for 30 minutes. Three kinds of products were prepared : control products (seasoned-dried), solid smoked seasoned-dried and liquid smoked seasoned-dried. The moisture level, water activity, color value (L, a and b value), texture, and viable cell counts of bacteria in these products were determined during storage at room temperature, $5^{\circ}C\;and\;35^{\circ}C$, respectively. The results showed that the products could be preserved at good condition for 90 days though they developed pale brown color during storage. The contents of free amino acids, nucleotides and their related compounds, and the compositions of fatty acids of raw squid and smoked products were analysed. In the amino acids, arginine, taurine, glycine and proline were abundant in raw and smoked products. The contents of hypoxanthine of raw and smoked products were higher than the other nucleotides and their related compounds. In fatty acid compositions of raw and smoked products, the dominant fatty acids were docosahexaenoic acid (22:6), hexadecanoic acid(16:0) and eicosapentaenoic acid (22:5).

• Journal of Animal Science and Technology
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• v.49 no.6
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• pp.847-856
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• 2007

This study was conducted to determine the effect of cryoprotectants(sugar, sorbitol, polyphosphate) on quality properties of chicken breast surimi manufactured by pH adjustment(pH 11.0) during frozen storage. Final surimi was divided into experimental units to which the following treatments were randomly assigned: C(Alaska pollack surimi, two times washing, 4% sugar＋5% sorbitol＋0.3% polyphosphate additive); T1(chicken breast surimi, 0.3% polyphosphate additive); T2(chicken breast surimi, 5% sorbitol ＋0.3% polyphosphate additive); T3(chicken breast surimi, 4% sugar＋5% sorbitol＋0.3% polyphosphate additive). All amino acid contents of control were higher than those of all treatments, while T2 was higher in amino acid contents among the treatments. Shear force of all treatments were higher than that of control, but the breaking force, deformation and gel strength were lower. The TBARS(thiobarbituric acid reactive substances) and VBN(volatile basic nitrogen) values of all treatments were lower than those of control, The TBARS values of all treatments were increased with increased storage period. In sensory evaluation, the score of appearance, meat color and overall acceptability of control were higher than those of all treatments, but aroma, juiciness and tenderness were lower than those for all treatments.

• Korean Journal of Poultry Science
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• v.32 no.3
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• pp.187-193
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• 2005

This study was carried out to investigate the effect of the bleeding times(30sec., 90sec., 150sec.) at slaughtering process on meat quality and storage properties of broiler. The redness$(a^{\ast}\;value)$ of skin, wing, leg muscle decreased at high bleeding time(150sec.). However, there was no significant difference in breast muscle. WHC(water holding capacity) of breast muscle decreased from $63.64\%$ at low bleeding time(30sec.) to $61.06\%$ at high bleeding time. TBARS(thiobarbituric acid-reactive substance) values were 0.18 mgMA/kg at the low bleeding time, 0.16 mgMA/kg at the middle bleeding time(90sec.) and 0.21mgMA/kg high bleeding time on 3 days of storage. Total aerobic plate counts(TPC) were $6.25logCFU/cm^2$ at the low bleeding time, $6.25logCFU/cm^2$ at the middle bleeding time and $6.53logCFU/cm^2$ at the high bleeding time. The TPC was increased as the bleeding time increased. In conclusion, meat color of chicken were acceptable when the carcasses were slaughtered at the high bleeding time.

• Journal of Science of Art and Design
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• v.9
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• pp.5-24
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• 2006

Human hunted and picked to survive and a vessel was made naturally to store something being hunted and picket, which was a great invention. In modern times, society changed and development of science gave us convenience in making a vessel and various kinds of store instruments which was made of pure natural material, of new stuff, such as plastic and iron. but human became to be inclined to regress into nature because of problems of environment. We can say that the representative trend is well-being, after all this is a symptom to return to life being persued by predecessors before the science civilization was developed. Ancestors have lived with nature, adapted themselves to it. For examples they have built the house which became to be a part of nature and just like it, and studied a method of storing food to eat for four seasons, then displayed a storagehouse and storage containers everywhere of the house. Now Korean has the custody of kimchi in refrigerator at every house, but our forefathers controled a timing to eat food with studying a method of storage to put to use nature. With hot wind of well-being, Korean food is becoming to be globalized, according to this, concern about the wisdom of progenitors is growing more and more. It's an example that the world shows concern seriously about the pottery, which have stored kimchi for a long time fleshly, in globalization of kimchi. This study have three purposes, the first. checking documents about the development history of pottery which is a kind of ceramic, and then the second, through an scientific experiment, with studying characteristic of pottery being built by the wisdom of ancestors, informing the merit of pottery and necessity to the world, and futhermore, the third, working up the development of close environmental vessels putting to use the characteristic of pottery.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1128-1133
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• 1998

Extrusion cooking treatment was compared with autoclaving/cooling treatment for formation of enzyme resistant starch of high amylose corn starch (HACS). Effects of barrel temperature $(100^{\circ}C,\;120^{\circ}C,\;140^{\circ}C)$ and feed moisture content (25%, 35%, 45%) on extrusion processing in a co-rotating twin-screw extruder under fixed screw speed (100 rpm) were investigated by measuring enzyme resistant starch (RS) yield. RS yield were estimated by in-vitro pancreatin digestion method and enzymatic-gravimetric method using termamyl. Barrel temperature and yield of RS were negatively correlated and feed moisture content and yield of RS was positively correlated as determined by in-vitro pancreatin method. The highest yield (38.4%) of RS was obtained from HACS extrudate processed at the barrel temperature of $100^{\circ}C$ and the feed moisture content of 45%, while the yield of RS by 5 times of autoclaving/cooling was 25%. The yield of RS by in vitro pancreatin digestion method was 20.7% with high amylose corn starch and 8.2% with ordinary corn starch (CS), respectively, under the same extrusion condition (barrel temperature $120^{\circ}C$, feed moisture content 35%). At the same condition, the yields of RS by enzyme-gravimetric method were 14.6% with HACS and 6.8% with CS, respectively. The yield of RS increased during the storage at $4^{\circ}C$ for 4 weeks and the highest yield (60%) was obtained by the storage of HACS extrudates extruded at $100^{\circ}C$ and 45% feed moisture content.

• Economic and Environmental Geology
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• v.50 no.4
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• pp.303-311
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• 2017

The laboratory scale experiment was performed to evaluate the sealing capacity of the capping rock such as tuff and mudstone, measuring the intial supercritical $CO_2$ ($scCO_2$) injection pressure and the $scCO_2$-water-rock reaction for 90 days. The drilling cores sampled from 800 m in depth around the Janggi basin, Korea were used for the experiment. The mineralogical changes of mudstone and tuff were measured to evaluate the geochemical stability during the $scCO_2$-water-rock reaction at $CO_2$ storage condition (100 bar and $50^{\circ}C$). The rock core was fixed in the high pressurized stainless steel cell and was saturated with distilled water at 100 bar of pore water pressure. The effluent of the cell was connected to the large tank filled with 3 L of water and 2 L of $scCO_2$ at 100 bar, simulating the subsurface injection condition. The $scCO_2$ injection pressure, which was higher than 100 bar, was controlled at the influent port of the cell until the $scCO_2$ begin to penetrate into the rock and the initial injection pressure (> 100 bar) of $scCO_2$ into the rock was measured for each rock. The mineralogical compositions of mudstones after 90 days reaction were similar to those before the reaction, suggesting that the mudstone in the Janggi basin has remained relatively stable for the $scCO_2$ involved geochemical reaction. The initial $scCO_2$ injection pressure (${\Delta}P$) of a tuff in the Janggi basin was 15 bar and the continuous $scCO_2$ injection into the tuff core occurred at higher than 20 bar of injection pressure. For the mudstone in the Janggi basin, the initial $scCO_2$ injection pressure was higher than 150 bar (10 times higher than that of the tuff). From the results, the mudstone in Janggi basin was more suitable than the tuff to shield the $scCO_2$ leakage from the reservoir rock at subsurface.