• Korean Journal of Soil Science and Fertilizer
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• v.22 no.2
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• pp.81-85
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• 1989

The 113 soils representing the Jisan soil series (fine loamy, mixed, mesic fluventic Haplaquepts) as mapped in Korea were to characterize the Jisan soil throughout its official range which was the range of properties used to establish series limits. The samples were stratified according to master horizon designation for statistical analysis. The means in selected soil properties, horizon thickness, solum thickness, soil texture, clay content, pH, BSP, and horizon sequence, were within acceptable limits. The minimum values were considerably lower than the lower limits of the official ranges while the maximum values were above the allowable amount. The ranges of definition degree which mean the test of proper placement of any marginal limits were 0.687 to 0.929. Thus, Jisan series as mapped from other soil bodies in the field could be seen similarities and understood relationships among individuals.

• Journal of Korean Society of Forest Science
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• v.87 no.3
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• pp.341-346
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• 1998

The effects of CaO, $CaO+MgSO_4$, and $CaO+MgSO_4$+compound fertilizers(NPK) on soil chemical properties of acidified forest soils were studied in Quercus spp. and Pinus rigida stands in Mt. Namsan and Mt. Surak in urban areas, and Kwangnung in a mountain area. The soil samples were collected in November 1995 after every year fertilization from November 1991 through April 1995. The fertilizations affected soil chemical properties. Soil pH increased after fertilizations compared with control. However, the effect was different between the stand types and the areas. Organic matter and total nitrogen content were not changed, while exchangable cations such as calcium and magnesium increased after fertilizations. However, these ration concentrations after fertilizer treatments were lower in P. rigida than in Quercus spp. stands. These rations also showed increased leaching characteristics more in the urban area than in the mountain area.

• Proceedings of the Korean Institute of Resources Recycling Conference
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• 2004.12a
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• pp.3-11
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• 2004

The power loss analysis was carried out for Ni-Cu-Zn ferrite samples with different content of NiO and ZnO. The power loss, Pcv decreases monotonically wi increasing temperature and attains to a certain value at around $100\~120$ degrees Celsius. The frequency dependence of Pcv can be explained by $Pcv\~f^n$', and n is independent of the frequency, f up to 1MHz. The Pcv decreases with an increase in ZnO/NiO. The Pcv was separated to hysteresis loss, Ph and residual loss, (Pcv-Ph). The temperature characteristics and compositional dependence of Pcv can be attributed to the Ph, while (Pcv-Ph) is not affected by both temperature and ZnO/NiO. By analyzing temperature and composition dependence of Ph and initial permeability, ${\mu}^i$ following equations could be formularized. $${\mu}_i{\mu}o=I_x\;^2/(K_1+bs_ol_s)\;\;\;\;(1)$$ $Wh=13.5(I_s\;^2/{\mu}_i{\mu}_o)\;\;\;\;(2)$$ Were ${\mu}_o$ is permeability of vacuum, $I_s$ saturation magnetization, $K_1$ anisotropy constant, $S_o$ internal heterogeneous stress, $I_s$, magnetostriction constant, b unknown constant. Wh hysteresis loss per one cycle of excitation (Ph: Wh*f). Steinmetz constant of Ni-Cu-Zn ferrites, $m=1.64\~2.2$ is smaller than the one of Mn-Zn ferrites, which suggests the difference of loss mechanism between these materials.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.4
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• pp.325-332
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• 1985

As a series of study for processing low salt fermented fish, this work was undertaken to investigate taste compounds of low sodium salt fermented anchovy and yellow corvenia comparing with conventional fermented fish ($20\%$ of salt contents) during the fermentation of 120 days at $25{\pm}3^{\circ}C$. The major amino acids in fermented anchovy at 60 day fermentation were lysine, alanine, leucine, valine, isoleucine, histidine, threonine and glycine, while those in fermented yellow corvenia at 90 day fermentation were lysine, leucine, alanine, valine, threonine, isoleucine, glutamic acid and methionine. These amino acids held $57\%$ of the total extractive nitrogen content for fermented anchovy and $41\%$ for fermented yellow corvenia, respectively. It was supposed from the results that principal taste compounds both for fermented anchovy and fermented yellow corvenia were free amino acids, and that nucleotides and their related compounds as well as total creatinine also played an assistant role. And also there was little difference between taste compounds of low salt fermented fish and those of conventional fermented fish irrespective of fish species.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.27 no.1
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• pp.41-48
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• 1982

A comparison was made for growth and yield of two rowed and six rowed barley varieties to differentiate their fundamental characteris in relation with brewing quality. Heading and maturing time of two rowed barley varieties were similar to those of six rowed covered but were earlier than those of six rowed naked ones. Most of two rowed varieties were spring barley and low temperature susceptible, but they were relatively photoinsensitive compared to six rowed varieties. Eventhough malting barley has heavier stands and grains, they were quite similar in yielding ability with six rowed cultivars with decreased number of grains per spike. In quality characters, malting barley has better germination energy and rate, lower protein content than the common six rowed barley and decisively better for brewing that six rowed barley with higher malt yield, extract yield and quality and enzyme activity. In comparison of malting barley varieties produced in Korea and Japan indicated that those varieties produced in Japan were better in germination characters, extract yield and quality, Kolback index and enzyme activity than those produced in Korea.

• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.149-159
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• 2018

The change of quality and physicochemical characteristics of mung-bean flours after germination and roasting treatment were evaluated. The moisture content of the roasted mung-bean flours decreased significantly according to the roasting temperatures and times, and the crude ash, protein and fat contents increased. The lightness of the roasted mung-bean flours significantly decreased, and the redness and yellowness increased. The water binding capacity of the roasted mung-bean flours without and with germination were 151.71 and 192.77% at $240^{\circ}C$ for 20 min, respectively. The water solubility index and swelling power decreased with an increase in roasting temperatures and times. The phenolic compounds and radical scavenging activity of the roasted mung-bean flours increased with an increase in the roasting temperatures and times. The total polyphenol contents of the roasted mung-bean flours without and with germination were 4.81~7.71 and 4.22~5.63 mg GAE/g, and the total flavonoid contents were 2.46~3.05 and 2.45~2.87 mg CE/g, respectively. The DPPH radical scavenging activity of the roasted mung-bean flours, without and with germination, were 106.83~376.08 and 174.41~346.70 mg TE/100 g, and the ABTS radical scavenging activity was 251.67~534.31 and 274.39~430.02 mg TE/100 g, respectively. As a result, it is necessary to set quality standards for each application considering the quality and antioxidant properties of the roasted mung-bean flours.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.853-859
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• 2007

This study investigated the quality characteristics of bread made with different additions of Chungkukjang powder (0, 10, 20%). In the microbiological evaluations, total aerobic bacteria increased with increases in Chungkukjang powder concentration and storage period ($20^{\circ}C$, 3 days). The pH also increased with increasing Chungkukjang powder concentration. For the color values, with increasing Chungkukjang powder content, the lightness (p<0.05) decreased in both the bread crumb and crust, while redness (p<0.05) increased. The yellowness decreased for the bread crust and increased for the bread crumb. Hardness and chewiness were higher, but springiness and cohesiveness were lower, in the breads made with 10 or 20% Chungkukjang powder as compared to the control. The control bread obtained the highest sensory scores for texture and overall acceptability during the storage period. Optimum sensory scores for color, texture, and overall acceptability were obtained for the bread with 10 % Chungkukjang powder until day 1 of storage. From the results of this study, 10% Chungkukjang powder can be added to bread without diminishing its acceptability, but further study is necessary on extending shelf-life and improving consumer acceptance.

• Journal of Ginseng Research
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• v.27 no.4
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• pp.183-187
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• 2003

This study was carried out to ascertain the basic information on characteristics of Korean Ginseng(Panax ginseng) and American ginseng(Panax quinquefolius), F$_1$ hybrids. Interspecies hybrids between Panax ginseng and Panax quinquefolius were examined morphological characteristics, rusty root incidence, and contents of effective ingredients such as ginsenosides. The summarized results are as follows. In Panax ginseng, rusty root incidence tended to increase with age of ginseng, but there was no difference in the incidence among ginseng ages and cultivation years in Panax quinquefolius and F$_1$ hybrid. The interspecies hybrid of panax ginseng and Panax quinquefolius flowered later than the Panax ginseng, but earlier than the Panax quinquefolius. As for the characteristics of ginseng root, Panax quinquefolius seedling was better than cv. Panax ginseng, as the former had longer and heavier seedling root than the latter. Ginsenosides of the hybrid F$_1$ showed intermediate value in amounts of Rb$_1$, Rb$_2$, Rc and Rd which were detected as in Panax gineng and Panax quinquefolius. The amount of Re of the hybrid was higher, but that of Rg$_1$ and Rg$_2$ in main and branch roots was lower compared with its parents. Rf was 0.14% and 0.20% in main and branch roots of Panax ginseng, respectively; however, no Rf was detected in Panax quinquefolius and in the hybrid F$_1$. This suggests there may be remarkable difference in Rf content among the ginseng species.

• Journal of Soil and Groundwater Environment
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• v.22 no.6
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• pp.74-84
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• 2017

Soil erosion is often extreme in Korea due to high rainfall intensities and steep slopes, and climate change has also increased the risk of erosion. Despite its significane, erosion-induced soil organic carbon (SOC) emission and water resource loss are not well understood, along with the lack of an integrated surface soil erosion protection policy. Therefore, to design adequate protection policies, land users, scientists, engineers and decision makers need proper information about surface soil and watershed properties related to greenhouse gas emission potential and water conservation capability, respectively. Assuming the total soil erosion of $346Tg\;yr^{-1}$, soil organic matter (SOM) content of 2% (58% of SOM is SOC), and mineralization rate of 20% of the displaced carbon, erosion-induced carbon emission could reach $800Gg\;C\;yr^{-1}$. Also the available water capacity of the soil was estimated to be 15.8 billion tons, which was 14 times higher than the yearly water supply demand in Seoul, Korea. Therefore, in order to prevent of soil erosion, this study proposes a three-stage plan for surface soil erosion prevention: 1) classification of soil erosion risk and scoring of surface soil quality, 2) selection of priority areas for conservation and best management practices (BMP), and 3) application of BMP and post management.

• Food Engineering Progress
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• v.22 no.4
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• pp.366-373
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• 2018

The rate of salt and sugar into pickled cabbages was determined, and physicochemical characteristics, such as sensory, texture, and pH, of vinegar pickled cabbages during storage were examined at different storage temperatures and vinegar concentrations. The rate of salt and sugar penetration was faster in smaller size and on leaves rather than the stem of cabbage. Also, higher salt and sugar concentration and higher storage temperatures led to increase in salt and sugar permeation rate. As a result of sensory test, lower storage temperature is the most suitable, and 6% vinegar concentration was the mostly appropriate. Hardness and cohesiveness were decreased significantly at the initial $1^{st}$ week storage time, but storage temperature did not show any significant effect. Addition of vinegar contents enhanced the hardness, but decreased cohesiveness. The pH was lowered with increasing vinegar content, indicated most significant factor on pickled cabbage. In general, salt and sugar contents rather than storage temperature have greater influence on permeation rate, and especially, addition of vinegar affects the texture of pickled cabbage.