• Economic and Environmental Geology
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• v.53 no.4
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• pp.413-423
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• 2020

Over the wide area, King Sejong Station and the nearby land are uncovered with snow and ice conditions. Therefore, the active layer on the permafrost has been formed to be much thicker than the other Antarctica region. Electrical resistivity survey of Wenner and dipole-dipole arrays was undertaken at a series of time in the freezing season at the King Sejong Station to delineate subsurface structure and to monitor active layer in permafrost terrain. Time-lapse resistivity structures are well in terms of the vegetation distribution, ground surface temperature, and snow depth. Horizontal high resistivity belt(>1826 Ωm) at very shallow depth is thickening with the lapse of time, probably caused by the freezing of the water in the pore spaces with decrease of ground temperature. Subsurface structures for the area of low snow-cover and vegetated zone area are comprised of 0~0.5 m deep high-resistive gravel-rich soil, 0.5~3 m deep low-resistive active layer, and the underlying permafrost. In contrast, the unvegetated area and high snow-buildup is characterized with high resistivities larger than approximately 2000 Ωm due to freezing of the soil throughout the year. Data interpretation and correlation schemes explored in this paper can be applied to confirm the active layer, which is expected to get thinner in additional survey during the thawing season.

• The Journal of Engineering Geology
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• v.33 no.2
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• pp.275-291
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• 2023

Global warming has made the polar regions more accessible, leading to increased demand for the construction of new resource-development plants in oil-rich permafrost regions. The selection of locations of resource-development plants in permafrost regions should consider the surface displacement resulting from thawing and freezing of the active layer of permafrost. However, few studies have considered surface displacement in the selection of optimal locations of resource-development plants in permafrost region. In this study, Analytic Hierarchy Process (AHP) analysis using a range of geospatial information variables was performed to select optimal locations for the construction of oil-sands development plants in the permafrost region of southern Athabasca, Alberta, Canada, including consideration of surface displacement. The surface displacement velocity was estimated by applying the Small BAseline Subset Interferometric Synthetic Aperture Radar technique to time-series Advanced Land Observing Satellite Phased Array L-band Synthetic Aperture Radar images acquired from February 2007 to March 2011. ERA5 reanalysis data were used to generate geospatial data for air temperature, surface temperature, and soil temperature averaged for the period 2000~2010. Geospatial data for roads and railways provided by Statistics Canada and land cover maps distributed by the North American Commission for Environmental Cooperation were also used in the AHP analysis. The suitability of sites analyzed using land cover, surface displacement, and road accessibility as the three most important geospatial factors was validated using the locations of oil-sand plants built since 2010. The sensitivity of surface displacement to the determination of location suitability was found to be very high. We confirm that surface displacement should be considered in the selection of optimal locations for the construction of new resource-development plants in permafrost regions.

• Food Science of Animal Resources
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• v.33 no.6
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• pp.763-771
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• 2013

This study was carried out to investigate the effects of various temperatures of electro-magnetic resonance and air blast freezing methods on the physicochemical quality of meat. Beef (loin and round), pork (belly and ham) and chicken (breast and leg) were purchased at a commercial market, and the meat was frozen using three methods: air blast freezing ($-20^{\circ}C$ and $-45^{\circ}C$) and electro-magnetic resonance quick freezing. Changes in the physicochemical properties of meat were analyzed by drip loss, cooking loss, water holding capacity (WHC) and proximate compositions. In comparison, regardless of the animal species and cuts of meat, electro-magnetic resonance quick freezing (2 h) resulted in a completely frozen product in a much shorter time than $-20^{\circ}C$ and $-45^{\circ}C$ air blast freezing (24 h and 8 h, respectively). Drip loss of loin which had underwent electro-magnetic resonance quick freezing were significantly (p<0.05) lower than those of the other two treatments, but cooking loss and water holding capacity were the highest at 43.7% and 60.7%, respectively (p<0.05). Characteristics such as crude protein, crude fat and moisture compositions showed significant differences, depending on the cuts and freezing methods (p<0.05). The fat composition of electro-magnetic resonance quick frozen loin and round were significantly low (p<0.05). However, moisture content was the highest compared to other freezing methods, as 67.1% and 71.9%, respectively (p<0.05). Electro-magnetic resonance quick freezing was an appropriate way to reduce the deterioration of meat quality due to freezing, and the drip loss was least for the part with low moisture, low protein, and high fat.

• Korean Journal of Animal Reproduction
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• v.26 no.1
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• pp.9-16
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• 2002

This study was carried out to investigate the effects of extenders such as Beltsville thawing solution(BTS), Modena and Androhep, preservation temperature and period of liquid boar semen on semen characteristics and reproductive performance. Boars were raised at Swine Artificial Insemination Center in National Livestock Research Institute, Sunghwan, Chungnam, Korea. This experiment was carried out from 1995 to 2000. The results obtained were summarized as follows. 1. Sperm motility in the samples with Androhep and BTS reduced from day 5 and in the samples with Modena reduced from day 3 of storage. pH or 3 extenders varied from 6.24 to 7.04 during day 1 to 5 of storage. Farrowing rate of sows inseminated with liquid boar semen offended with BTs, Modena and Androhep extenders did not show any differences until day f after semen collection. Sows inseminated with Androhep extender had better farrowing rates (P＜0.05) than those with Modena extender at day 1 or 5 after semen collection, but farrowing rates after AI using BTS did not differ compared to those Androhep and Modena. Litter size did not show any differences among the three extenders, but Androhep had the decreased litter size from day i of storage. 2. Motility and normal acrosome of the sperm preserved at 5$^{\circ}C$ did not show any differences until day 4 of storage, but those at 17$^{\circ}C$ changed from day 3 and 4, respectively. Farrowing rate of sows artificially inseminated with liquid boa. semen preserved at 17$^{\circ}C$ had higher, than at 5$^{\circ}C$ (p＜0.05), but there was no significant differences in litter size. Farrowing rates and litter size were decreased from day 2 and day 3 of storage at 17$^{\circ}C$, respectively. Farrowing rate of sows inseminated with the preserved semen at 5$^{\circ}C$ did not changed until day 4, but the litter size at 5$^{\circ}C$ was lower than that at 17$^{\circ}C$.

• Korean Journal of Agricultural Science
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• v.7 no.2
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• pp.182-189
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• 1980

This experiment was carried out to study on methods of processing the fruit base which is to be used for preparing the fruit yoghurts. Common fruits were compared and peach was chosen among them for this purpose by determing the rate of decrease in hardness during the process of cooking. The maturity, temperature of cooking and methods of peeling were tested to maintain the desirable hardness during the process, and the effects of metallic ion addition on the hardness of the flesh were also studied. The results obtained were as follows. 1. The peaches were keeping the most stable texture during cooking, among common fruits, however the hardness of apples were decreased markedly. Rate of decreases in the flesh hardness were high during the initial stages of cooking then slowered in all fruits tested. 2. Flesh hardness of the peaches were largely affected by the temperature of cooking. And the texture of freeze-stored fruits was severly damaged during thawing, so that could be used only for the limited purposes such as for stirred-type yoghurt. 3. Divalent matallic ions, especially calcium ion, were effective for supporting the flesh hardness of peaches during cooking. 4. The optimal concentration of calcium chloride addition was 0.3%, and this resulted in its final concentration in the product under the legal dosage without any subsquent changes in colour and flavor. 5. The effects of calcium chloride addition were greater in the froms of dices than in those of slices, and in overmature fleshs than in immature ones. 6. Treatment of calcium chloride by soaking the slices or dices of lye-peeled peaches in 0.3% solution was found to be adaptable for the practical process.

• Journal of the Korean association of regional geographers
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• v.5 no.2
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• pp.133-142
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• 1999

The wetland is very important ecologically as a habitat of diverse organisms. The purpose of this paper is to elucidate the morphogenetic environment of Jilmoe Bog found in the Odae Mountain National Park Jilmoe Bog is located in the high etchplain(1,060m) where Daebo Granite which had intruded in Jura epoch of Mesozoic era has weathered deeply and has uplifted in the Tertiary. The annual mean temperature of study area is $5.3^{\circ}C$, the annual precipitation is 2,888mm. The minimun temperature of the coldest month(january) is below $-30^{\circ}C$ and the depth of frozen soil is over 1.6m. Jilmoe bog consists of a large bog and a small bog. The length of the large bog is 63m and its width is 42m. The basal surface of Jilmoe bog is uneven. Jilmoe bog is a string bog fanned due to frost actions. In String bog, its surface is wavy with stepped dry hills and net-like troughs crossing hill slope. It seems that string bog is related to the permofrost or seasonal permofrost of cold conifer forest(taiga) zone(where the depth of frozen soil is very deep in the least in winters). String bog is a kind of thermokarst that frozen soil thaws differentially locally in declining permofrost and ground surface becomes irregular. There is turf-banked terracette of width $30{\sim}40cm$ in the headwall of small cirque-type nivation hollow formed at footslope of Maebong mountain around Jilmoe bog. This turf-banked terracette is formed by the frost growth of soil water below grass mat in periglacial climate environment. Where water is plentiful such as a nivation follow${\sim}$valley corridor and a headwall of valley, turf patterned grounds of width $30{\sim}50cm$ are found. This turf patterned ground is 'unclassified patterned ground', earth hummock. In conclusion, Jilmoe bog is a string bog of thermokarst that the relief of ground surface is irregular according to locally differentially thawing of permofrost(frozen soil). Jilmoe bog is high moor, its surroundings belongs to periglacial environment that turf-banked terracette and turf patterned ground are fanned actively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.2019-2027
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• 2013

In this study, we tried to develop a coating agent for the fresh-cut fruits used in cakes. First, the coating agent mixing ratios of sugar, pectin, sodium alginate, carrageenan, xanthan gum, vitamin C, and purified water were selected to be 55, 2, 2, 0.04, 0.1, 0.05, and 40.81% (w/w), respectively. In a freeze-thaw stability of the coating agent, the viscosity remained constant for 3 cycles of freezing and thawing repetition process, but showed a slightly decreasing trend in the 4th repetition process (P<0.05). On the other hand, the sugar content, pH, and chromaticity remained constant even in the 4th repetition process. Pineapple coated with the coating agent had smaller weight loss, hardness changes, and total bacteria distribution compared to the uncoated pineapple (P<0.05). In the chromaticity, both of the two pineapples experienced browning with increasing storage duration, as L value decreases and b value increases. However, when the color difference was compared, the progress of browning for the uncoated pineapple was faster than the coated pineapple. Also, the progress of browning at $4^{\circ}C$ was found to be slower than the progress of browning at $25^{\circ}C$. Therefore, the storage stability of the fresh-cut fruits could be improved by coating the fresh-cut fruits for cakes with the coating agent and storing at a low temperature, which would contribute to extending the shelf-life of cakes.

• Korean Journal of Food Science and Technology
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• v.39 no.2
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• pp.138-145
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• 2007

The effects of amylopectin and hydrocolloid (locust bean gum and guar gum) content on wheat flour dough and noodle properties were investigated. As the amount of amylopectin increased, the water absorption rate (farinograph), the tension (tension test), the gel stability (freeze-thawing treatment), and the springiness and the cohesiveness (TPA) increased, but the pasting temperature (RVA), the lightness and yellowness (color measurement), and the hardness (TPA) tended to decrease. In sensory evaluations, the scores for cohesiveness, springiness, and acceptability of cooked noodle increased as the proportion of amylopectin increased. The proper combination of amylose/amylopectin ratio and hydrocolloids improved the freeze-thaw stability and the sensory acceptability of wheat flour dough and noodle.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.755-762
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• 2000

Physicochemical properties of commercial sweet potato starches manufactured by 7 different companies were investigated in comparison with corn and potato starches. Crude ash and protein content varied from 0.36 to 1.02%, and from 0.04 to 0.14% based on dry weight, respectively. The protein contents were relatively smaller than that of corn or potato starch. But whiteness of the sweet potato starches was less than that of corn or potato starch. Mean diameter of the sweet potato starch granules varied from 14.23 to $21.08\;{\mu}m$ depending on the company and all sweet potato starches showed bimodal size distributions. Pasting viscosity measured by Rapid Viscoanalyzer(RVA) also showed variations among the starches of different companies. The starch from D company in Korea had the lowest pasting temperature$(74.00^{\circ}C)$ whereas the starch from a phillippine company(P) did the highest one$(80.35^{\circ}C)$. The peak viscosity of sweet potato starches was higher than that of corn starch but lower than that of potato starch. The D company starch also showed the highest peak viscosity(2283 cp) among the starches tested. Paste breakdown by hot shearing ranged from 524 cp (S company) to 1279 cp (HL company). Textural properties of the starch gels appeared significantly different among the starches of different manufacturers. The greatest hardness of the gel was $137.90\;g_{f}$ at 1 day storage whereas the lowest value was $31.53\;g_{f}$. Except the starches from 2 companies (P and S), the sweet potato starches formed very soft and weak gels. P or S company starches formed the gels similar to potato starch. Syneresis by freeze-thawing treatments appeared less for sweet potato starch gels than that for corn starch gels, but greater than that for potato starch gel. The overall properties of the sweet potato starches varied by the manufacturing companies, and ranged between those of corn and potato starches.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.12 no.3
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• pp.191-200
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• 1979

For the use of antarctic krill as a fond protein source its compositional characteristics were investigated as the first part of the work includes other subjects such as processing of drill paste, concentrates, and fermented or seasoned product. In general composition of fresh frozen and preboiled frozen krill on board, the contents of crude fat and free amino nitrogen were higher in the former than in the latter which contained a high amount of ash. VBN was rather high as much as 37.6 and $26.4\;mg\%$ in both fresh frozen and preboiled krill. The pH of drill homogenates was 7.1 to 7.2 in both cases. Such a low pH might be attributed to a long term storage and temperature fluctuations during frequent transshipping. The amino acid competition of fresh frozen krill meat showed relatively high amount of glutamic acid, aspartic acid, lysine, proline, and leucine while methionine, histidine, serine, tyrosine, and phenylalanine were lower. Among the essential amino acids lysine and leucine were higher and methionine was lower. In tile composition of free amino acid proline, lysing, arginine, and alanine were higher comparatively to the contents of histidine, aspartic acid, serine, and threonine. It is noteworthy for nutritional qualification that tile essential amino acids particularly as lysine were abundant similarly to that of fishes. Heavy metal contents of krill meat 0.039 to 0.048 ppm as Hg, 0.06 to 0.11 ppm as Pb, less than 0.32 ppm as Zn, 0.008 to 0.012 ppm as Cd, 0.61 to 0.68 ppm as Fe, 0.87 to 1.37 ppm as Cu, and nondetective as Cr. A high Cu content seems to be resulted by tile blood pigment of crustacea. The ratio,1 of edible portion to non-edible portion were 37:63 in fresh frozen and 42:58 in preboiled frozen krill respectively. Release of drip after thawing was more in fresh frozen than in preboiled frozen drill marking $36\%$ and $24\%$ of both respectively.