• Korean Journal of Environmental Agriculture
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• v.24 no.2
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• pp.98-105
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• 2005

Groundwater sampled from 24 tube wells of three districts namely Sherpur, Gaibandha and Naogaon in Bangladesh was appraised for their water quality for irrigation and agro-based industrial usage. All waters under test were slightly alkaline to alkaline (pH = 7.2 to 8.4) in nature and were not problematic for crop production. As total dissolved solid (TDS), all groundwater samples were classified as fresh water (TDS<1,000 mg/L) in quality. Electrical conductivity (EC) and sodium adsorption ratio (SAR) values reflected that waters under test were under medium salinity (C2), high salinity (C3) and also low alkalinity (S1) hazard classes expressed as C2S1 and C3S1. As regards to EC and soluble sodium percentage (SSP), groundwater samples were graded as good and permissible in category based on soil properties and crop growth. All water samples were free from residual sodium carbonate (RSC) and belonged to suitable in category. Water samples were under soft moderately hard, hard and very hard classes. Manganese, bicarbonate and nitrate ions were considered as major pollutants in some water samples and might pose threat in soil ecosystem for long-term irrigation. For most of the agro-based industrial usage, Fe and Cl were considered as troublesome ions. On the basis of TDS and hardness, groundwater samples were not suitable for specific industry. Some water samples were found suitable for specific industry but none of these waters were suitable for all industries. The relationship between water quality parameters and major ions was established. The correlation between major ionic constituents like Ca, Mg, K, Na, $HCO_3$ and Cl differed significantly. Dominant synergistic relationships were observed between EC-TDS, SAR-SSP, EC-Hardness, TDS-Hardness and RSC-Hardness.

• Journal of the Korean Institute of Landscape Architecture
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• v.28 no.4
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• pp.9-20
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• 2000

The purpose of thus paper is to provide the knowledge on preparing for the planting soil and planting method, and maintenance at the reclaimed seaside. Based on the collected data from the field work, the soil environment, the growth of height, inter-node, tree ring and roots of the two species had been analyzed. The determinant of soil factors, affecting the growth of trees, turned out to be six elements such as soil hardness, soil acidity, potassium, calcium, magnesium and total nitrogen. Because the variances of both growth of tree height and tree ring are greater than that of root, the growth characteristics of ground parts of the species by the individual tree species is more dynamical than those of underground parts. From the mean difference test the growth of height, root between Pinus thunbergii and Zelkova serrata, have been turned out to be statistically significant at 5 percent level. Pinus thunbergii is a sapling, so it grows faster than Zelkova serrata while Pinus thunbergii has better roots system than Zelkova serrata. From the correlation analysis, it showed the very strong correlation between tree height growth and potassim, while the lowest correlation coefficient was between soil hardness and potassim as 0.744. From the multiple regression analysis, both soil hardness and magnesium affect to the tree growth, soil hardness and potassium to the tree growth, potassium and calcium to the rot growth, respectively. Using this research results, we can be use the planting plan including revegetation, construction and maintenance of the reclaimed seaside. In the future, the planting method including the ground preparation and tree species selection for the reclaimed seaside should be accompanied in advanced through the soil survey and relevant analysis.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.816-821
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• 2007

The physical properties and sensory characteristics of acorn starch gels (Dotori Mook), which were gamma-irradiated up to 3 kGy, were evaluated during storage at $4^{\circ}C$. Even at the dose of 2 kGy, the gamma irradiation decreased total bacteria in the Dotori Mook during 5 days of storage, to lower than the detection limit $(10^2CFU/g)$. The hardness of the control sample increased according to the days of storage, while the gamma irradiated samples had decreased hardness according to the irradiation dose. The sample irradiated at 3 kGy maintained the same hardness as the control at day 0 of storage. Irradiation did not affect the Hunter color values. No significant differences were observed in off-odor, color, springiness, and overall acceptability (p<0.05) at the irradiation dose of 2 kGy. It can be concluded that the irradiation of Dotori Mook, up to 2 kGy, does not affect the quality of the Mook during storage, with regard to texture and sensory characteristics. Moreover, the irradiated Mook was superior in maintaining hardness and had prolonged shelf-life time by sanitation.

• Journal of Life Science
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• v.7 no.4
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• pp.342-346
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• 1997

This experiment was carried out to clarify the effects of gibberellin(GA) aplication and bagging on repeening and quality in 'Delaware' grape berries. Treatments are 4 plots(2X2 factorial experiment); GA, GA+bagging, bagging and control. The clusters were dipped twice in 100 ppm GA with GA treatment : 10 days before and after the full bloom. The results obtained as follows: 1. GA treatment made the seedless grape berry reduced in the fresh weight but it hastened the ripening period about 2 weeks. 2. Total soluble solid(TSS), viscosity and pH value of berry juice increased with maturation. The concentration of TSS and viscosity were higher in GA treatment plot than GA non-treatment. 3. Berry-hardness, titratable acidity and alcohol inslouble solid(AIS) decreased with maturation. Expically berry-hardness and AIS decreased more greatly in GA non-treatment than GA treatment. 4. The concentration of anthocyanin increased with ripening but pectic substance didn't fluctuate nearly. These of anthocyanin and pectin were higher in GA non-treatment plot than GA treatment. 5. By analysis of factorial experiment GA treatment was highly significant with the $^{o}$Brix/Acidity ratio, juice viscosity and AIS, but high negatively, significant with berry-hardness and berry fresh weight. And it was significant with T S S and negatively, titratable acidity. Bagging was significant with $^{o}$Brix/Acidity ratio and AIS content, but negatively, titratable acidity. 6. Qualitative characters were high correlated with the $^{o}$Brix/Acidity ratio in simple correlation but direct effect by the path-coefficient analysis didn't coincide with simple correlation. The direct effect of pH was large and juice viscosity, the next. And that of berry-hardness was negligible but, AIS, small negatively.

• Safety and Health at Work
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• v.6 no.4
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• pp.268-278
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• 2015

Background: This study aimed to assess the whole-body vibration (WBV) exposure among large blast hole drill machine operators with regard to the International Organization for Standardization (ISO) recommended threshold values and its association with machine- and rock-related factors and workers' individual characteristics. Methods: The study population included 28 drill machine operators who had worked in four opencast iron ore mines in eastern India. The study protocol comprised the following: measurements of WBV exposure [frequency weighted root mean square (RMS) acceleration ($m/s^2$)], machine-related data (manufacturer of machine, age of machine, seat height, thickness, and rest height) collected from mine management offices, measurements of rock hardness, uniaxial compressive strength and density, and workers' characteristics via face-to-face interviews. Results: More than 90% of the operators were exposed to a higher level WBV than the ISO upper limit and only 3.6% between the lower and upper limits, mainly in the vertical axis. Bivariate correlations revealed that potential predictors of total WBV exposure were: machine manufacturer (r = 0.453, p = 0.015), age of drill (r = 0.533, p = 0.003), and hardness of rock (r = 0.561, p = 0.002). The stepwise multiple regression model revealed that the potential predictors are age of operator (regression coefficient ${\beta}=-0.052$, standard error SE = 0.023), manufacturer (${\beta}=1.093$, SE = 0.227), rock hardness (${\beta}=0.045$, SE = 0.018), uniaxial compressive strength (${\beta}=0.027$, SE = 0.009), and density (${\beta}=-1.135$, SE = 0.235). Conclusion: Prevention should include using appropriate machines to handle rock hardness, rock uniaxial compressive strength and density, and seat improvement using ergonomic approaches such as including a suspension system.

• Korean Journal of Materials Research
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• v.33 no.4
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• pp.124-129
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• 2023

This study assessed the influences of fluorine introduced into DLC films on the structural and mechanical properties of the sample. In addition, the effects of the fluorine incorporation on the compressive stress in DLC films were investigated. For this purpose, fluorinated diamond-like carbon (F-DLC) films were deposited on cobalt-chromium-molybdenum substrates using radio-frequency plasma-enhanced chemical vapor. The coatings were examined by Raman scattering (RS), Attenuated total reflectance Fourier transform infrared spectroscopic analysis (ATR-FTIR), and a combination of elastic recoil detection analysis and Rutherford backscattering (ERDA-RBS). Nano-indentation tests were performed to measure hardness. Also, the residual stress of the films was calculated by the Stony equation. The ATR-FTIR analysis revealed that F was present in the amorphous matrix mainly as C-F and C-F₂ groups. Based on Raman spectroscopy results, it was determined that F made the DLC films more graphitic. Additionally, it was shown that adding F into the DLC coating resulted in weaker mechanical properties and the F-DLC coating exhibited lower stress than DLC films. These effects were attributed to the replacement of strong C = C by feebler C-F bonds in the F-DLC films. F-doping decreased the hardness of the DLC from 11.5 to 8.8 GPa. In addition, with F addition, the compressive stress of the DLC sample decreased from 1 to 0.7 GPa.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.567-576
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• 2011

A study was undertaken to examine the antioxidative activity and the quality attributes of broccoli stem powder pound cakes. Broccoli stem powder was added to the batter at a ratio of 5, 10 and 15% respectively. The antioxidant activity was estimated by DPPH free radical scavenging activity, the total phenolic compounds content and flavonoid content in Broccoli stem powder and pounds cakes. Antioxidative activity was highly correlated with the total phenolic and total flavonoids contents of broccoli stem pound cakes respectively($r$=0.937, $r$=0.981). The effect of cake improver on quality characteristics of cake broccoli stem powder and pound cakes were estimated in terms of the specific load volume, hardness, hunter value of crumb and crust and sensory quality of cakes. The specific volume were increased significantly with increasing substitution level of cake improver and broccoli stem powder($p$ <0.01). The lightness were significantly decreased with increases in broccoli stem powder of pound cake crust and crumb($p$ <0.01, $p$ <0.01). The hardness, chewiness and gumminess and cohesiveness were tended to reduce in both of powder. The consumer acceptability score for 5~10% broccoli stem pound cakes ranked significantly($p$ <0.01) higher than those of the other groups in taste, flavor and overall preference. This results showed that cake improver & broccoli stem powder are a good ingredient to increase consumer acceptability and the healthy.

• Journal of the Korean Dietetic Association
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• v.19 no.3
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• pp.195-208
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• 2013

The purpose of this study was to evaluate the quality characteristics of chicken sausage prepared with turmeric (Curcuma longa L.) powder (T) during storage at $4^{\circ}C$ for 20 days. The pH and color values (a and b values) of sausage containing turmeric powder were significantly higher (P<0.05) than the control for both uncooked and cooked sausage. The hardness, chewiness, and gumminess of control sausage significantly changed after 15 days of storage, while the hardness and gumminess of turmeric-supplemented sausages (T) significantly increased after 5 days (until 15 days) for cooked sausages. The total phenolic content and DPPH radical scavenging activity of turmeric-supplemented sausages was significantly higher (P<0.01) than the control for both uncooked and cooked sausage during storage. On the other hand, the acid value of the control was higher than the turmeric-supplemented sausages and the peroxide value of the control was significantly higher (P<0.05) than the turmeric-supplemented sausages after 15 days of storage. Microorganism analysis revealed that total plate counts of uncooked and cooked control sausages were significantly higher (P<0.05) than turmeric-supplemented sausages at 20 days of storage. As a result, sausages prepared with turmeric powder demonstrate antioxidative activity and lipid oxidative stability during storage.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.1
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• pp.103-108
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• 1996

The changes in major characteristics of vegetable soybean at different stages were investigated. The 100-seed weight of vegetable soybean had a tendency to increase before 43 days after flowering, but decrease slightly after then. After 37 days after flowering, the sucrose content of Douya had a tendency to decline and in case of Shirofusa, total sugar content was sharply decreased at 40 days after flowering. The total vitamin C content of Douya and Shirofusa was dramatically increased at 37 days after flowering and then got the plateau, otherwise the total vitamin C content of Shirofumi and Hwaeomputkong was the highest level at 43 days after flowering. The hardness changes of vegetable soybeans were tend to increase according days after flowering. In sensory evaluation, preference score was significantly associated with harvesting stages. Correlation coefficient between sweetness and beany taste was significantly negative.

• Applied Biological Chemistry
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• v.41 no.2
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• pp.166-174
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• 1998

The effects of some organic acids on the shelf life of cooked noodle and the change in textural properties were studied. Organic acids used were vinegar, lactic, citric and malic acid. The pH of noodle was adjusted to $4.7{\pm}0.25$ by dipping it in each solution for 30 seconds. Total microbial count and turbidity of the treated samples were measured storage for 4 days at $15^{\circ}C$. The total count was high in order of control, malic, citric, lactic acid and vinegar. High turbidity was observed in order of control, lactic, malic, citric acid and vinegar. Hardness, adhesiveness, cohesivenes and springiness were measured for 30 days at $35^{\circ}C$ using Rheometer along with concurrent sensory evaluation. The acid treated samples showed higher values in hardness and cohesiveness than control but lower in adhesiveness and springiness. After 30 days storage, the malic or citric acid treated sample led to a somewhat higher gumminess than control. Based on the sensory evaluation the malic acid treated noodle significantly exhibited the highest score followed by citric, lactic acid, control and vinegar.