• Korean Journal of Ecology and Environment
• /
• v.35 no.1 s.97
• /
• pp.45-51
• /
• 2002

This study was investigated to tile influences of clearcutting of timber harvesting on stream water quality at a natural deciduous forest catchment within the Seoul National University Research Forests in Mt. Baegun, Chunnam province during the periods of 1993 to 2001. Soil chemical ingredients and stream water qualities were monitored at 13 ha clearcutting site, non-treatment site and included in these catchment nearby. After the harvesting first and End years, the levels of total- N,　and exchangeable ions ($K^+,\;Na^+,\;Ca^{2+},\;Mg^{2+}$) were decreased the values of before　harvesting, and after the harvesting 111th years and eighth years, respectively. But the chemical characteristics of soil were not changed at all. pH of water in the harvesting area was 6.5 in stream water. Among the nutrient, Cd, Pb, Cu, and phosphate were not found, and the level of BOD reached at the level of the domestic use for drinking. Turbidity, odor, taste, $NH_4\;^+-N,\;NO_3\;^--N$, standard plate count, and coliform were also low enough to be used as the domestic use for drinking in the near villagers. Total amount of cation, total amount of anion and total amount of ion in clearcutting site, non- treatment site and included in these catchment nearby were higher than clearcutting site and non- treatment site. But, there was no great difference.

• Journal of Sericultural and Entomological Science
• /
• v.20 no.1
• /
• pp.15-23
• /
• 1978

This studies have been carried out for several years to develop more better urea resin treating process on silk textiles which may be better crease resist without harming on the textile touch feeling. Specially, this paper payed attention to minimize the necessary formaldehyde content to be condensed with urea and created a new processing method which is named as Homo Metalic Urea Resin found to be better than urea resin process. The obtained results are as followings. 1. The prepared urea resin was found to be smell-less because of minimized formaldehyde content is the least than any other reports carried out before than this. 2. A new type of urea resin has been created by using uric 2incchloride and formaldehyde which is named as Homo Metalic Urea Resin. This processing method may carry both weighing process and urea resin process. 3. Crease resistance, stiffness and bulkiness were increased through such resin treats. Homo metalic urea resin process showed better results than the urea resin process. 4. Spun silk or low twisted silk have shown better crease resistance than raw silk or high twisted silk upon the both resin treats. 5. Both treat methods were found to be good economical feasibility upon the silk finishing process. 6. Tenacity and elongation of silk fibers were found to decrease some what because of grafting or weighing results. 7. Wooly silk has been also created with specific urea resin process. Such silk could be obtained by formaldehyde gas treat with urea soaken silk in a chamber, which induced to form scale on the surface of silk fibers.

• The Korean Journal of Food And Nutrition
• /
• v.27 no.5
• /
• pp.785-795
• /
• 2014

This study was conducted to develop low-salinity Kimchi with acetic acid, starters and fruits added for health and taste. The quality characteristics of the developed Kimchi by storage period and salt concentrations were investigated herein. The effects of salinity and fermentation temperature ($0^{\circ}C$, $5^{\circ}C$) on the quality characteristics of low-salinity Kimchi were investigated through physicochemical and microbiological analysis. The sensory characteristics are shown in the results below. The pH and acidity were quickly changed by higher temperature over longer storage periods, with gradual decrease in the pH accompanied with an increase in acidity. The microbiological analysis revealed increase in the total cell number regardless of the concentration and strain added during the storage period. Finally, test of the overall acceptability with regard to sensory characteristics according to the different strain sets in low-salinity Kimchi showed the average score for smell, salty taste and overall acceptability were highest in the hetero-fermentation strain group.

• The Korean Journal of Food And Nutrition
• /
• v.27 no.2
• /
• pp.280-286
• /
• 2014

This study investigated to changes in the sensory characteristics of cheonggukjang made with smoked soybean. The total organic acid content of cheonggukjang made with smoked soybeans (CSS) increased to about two times in comparison with cheonggukjang made with non-smoked soybeans (CNS). Among the organic acids, the amount of succinic acid was highest for both CSS and CNS. The total free sugar content of CSS ($228.6{\pm}8.8mg%$) was significantly reduced compared to that of CNS ($350.1{\pm}13.7mg%$). Further, the total free amino acid content of CSS ($10,123.3{\pm}301.4mg%$) was significantly increased compared to that of CNS ($8,912.5{\pm}286.5mg%$). The contents of sweet, savory and bitter taste compounds were significantly elevated in CSS when compared to that of CNS. However, there were no significant differences in the total content of fatty acids in CNS and CSS. The sensory evaluation of aroma, taste and overall quality of CSS were significantly increased compared to that of CNS. Taken together, it was expected that a smoking process is useful for the development of new fermented foods.

• Food Science of Animal Resources
• /
• v.25 no.4
• /
• pp.472-477
• /
• 2005

This experiment was studied to investigate the physico-chemical properties and sensory evaluation in pickled quail egg during storage at 10 and $20^{\circ}C$ for storage periods 15 days. The weight change of the pickled quail egg were saw a big increase rate with the pickle during 10 days later, and the during storage at $20^{\circ}C$ were increased than the during storage at $10^{\circ}C$. Moisture, crude protein, crude fat and crude ash content of quail egg were 75.24, 12.13, 9.53 and $1.20\%$ respectively. The pH were showed increase pattern for pickle storage periods on 5 days at $10^{\circ}C$. Water soluble nitrogen of quail egg white saw decreased with during the pickle peroids at 10 and 15 days, and the non-protein nitrogen saw increased with according to pickle periods. The change of the viscosity by a rotation viscometer measurement saw increased with according to pickle period days. and the viscosity values saw increased on pickle periods at 5 days. The result of sensory evaluation of sample was S-3>S-2>S-1, in order.

• Food Science of Animal Resources
• /
• v.27 no.2
• /
• pp.203-208
• /
• 2007

Organic duck's carcass weight was lower than general duck's because of the differences in breed and feeding method, but there was no difference in carcass percent among them. The rate of organic duck's fresh breast meat(17.62%) was significantly higher than that of general duck's(11.95%)(p<0.05). The rate of fresh leg meat rate was lower in organic duck, but there was no significant difference among them(p>0.05). The pH of breast and leg measured immediately after butchering were 6.48 and 6.73 in organic duck, respectively and there was significant difference among them(p<0.05). According to the sensory test, the texture, odor, tenderness, and taste showed better preference in organic duck than those of broiler chicken. According to above physicochemical analysis and sensory test, organic duck showed higher pH, higher shear force, and lower cooking loss. Therefore, it is considered to be very valuable to develop the exploitation of meat product in organic duck which had good quality and tastiness.

• The Korean Journal of Ecology
• /
• v.23 no.1
• /
• pp.9-15
• /
• 2000

The effects of clearcutting on soil chemical ingredients and stream water quality have been investigated at a natural deciduous forest catchment within the Seoul National University Research Forest in Mt. Paekun, Chunnam province during the periods of 1993 to 1998. Soil chemical ingredients and stream water qualities were monitored at a 13 ha clearcutting site and a non-treatment site nearby. During the first and second years after harvesting, the levels of total-N, and exchangeable ions (K/sup ＋/, Na/sup ＋/, Ca/sup 2＋/, Mg/sup 2＋/) decreased compared to the values of before harvesting. During the fifth years after harvesting, these levels were significantly higher than those during the first and second years after harvesting. But the chemical characteristics of soil were not changed at all. pH of water in the harvesting area was 6.5 in stream water. Among the nutrients, Cd, Pb, Cu, and phosphate were not found, and the level of BOD reached at the level of the domestic use suitable for drinking. Turbidity, odor, taste, NH/sub 4//sup ＋/ -N, NO/sub 3//sup -/-N, standard plate count, and coliform were also low enough to be used as the domestic use for drinking by the near villagers. During the first and second years after harvesting, BOD increased to about 1 ppm. For that reason, the harvesting planning should be built in the harvesting area in consideration of the control of water quality in the stream.

• Journal of the Korean Institute of Gas
• /
• v.20 no.2
• /
• pp.35-42
• /
• 2016

Formamide is a colorless fluid with ammonia odor, and irritable when inhaled. It has $LD_{50}$ value of > 5,577 mg/kg in rats for acute oral toxicity and NOAEL of 113 mg/kg/day for target organ (liver) of whole body toxicity. It is also known as reproductive toxicant (1B) and TWA(Time Weighted Average) for it is 10 ppm. Workplace measurements of work places dealing with formamide showed the ppm of all 25 samples was very lower than WEL. However, the exposure concentration can change, depending on workplace condition such as the intensity of work, operating local ventilation system, and wearing protection equipment (Respirators). Therefore, considering it with the risk of whole body toxicity and reproductive toxicity, exposure quantity of each imaginary scenario was calculated at 5.16, 1.72, and $0.43mg/m^3$. The average value was calculated at 0.02-0.58, 0.02-0.66 at 90 percent of cumulative distribution, 0.02-0.69 at 95 percent of cumulative distribution. Therefore, it was generally evaluated to be safe because all values were below 1. However, caution is required to prevent health hazard because it has hepatotoxicity and reproductive toxicity and risk of a high level momentary exposure, depending on the condition of workplace.

• The Journal of Korean Academy of Sensory Integration
• /
• v.13 no.2
• /
• pp.21-29
• /
• 2015

Objective : This study compares sensory processing ability of children with and without spastic diplegia. In addition, it investigates characteristics of sensory processing differentiated by developmental phase such as pre-school age versus school age. Methods : Participants in this study are ordinal children without specific condition and children with spastic diplegia who are aged 3 to 10 years olds. Using Short Sensory Profile (SSP), sensory processing function of the participants was measured. The survey was distributed to caregivers of the children from November, 2013 to February, 2014, and it was suggested that the caregivers to record the questionnaire directly after approval from a rehabilitation hospital, a university hospital, welfare center, day care center, preschool and elementary school to participate in our study. Results : Group of children with spastic diplegia showed lower score than group of children with no special condition in the total score and the each score of all items of Short Sensory Profile. There was significant difference between the two groups in terms of the total score of sensory processing and the 5 factors except tactile sensitiveness and taste/smell sensitiveness among the 7 factors of test. In the comparison of different age groups, pre-school age group showed lower total score than school age group. Conclusion : This study provides a foundational evidence that can be used when therapist evaluate sensory processing function of children with spastic diplegia. There is need for more study about sensory processing functions of various types of children with cerebral palsy.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.6
• /
• pp.957-963
• /
• 2013

This study evaluated the quality characteristics of muffins prepared with different amounts (0%, 4%, 8%, or 12%) of apricot powder. The moisture content was higher in groups containing 8% and 12% apricot powder. The specific volume of muffins decreased as the amount of apricot powder increased. The lightness value was lower in groups containing apricot powder, with redness and yellowness values increasing with increasing amounts of apricot powder. Rheology tests showed no significant differences in hardness, springiness, and cohesiveness between control muffins and muffins with apricot added. Scanning electron microscopy showed that the number and size of air cells decreased with increasing levels of apricot powder. The substitution of wheat flour with apricot powder yielded muffins with a higher DPPH (1,1-diphenyl-2-picrylhydrazyl) radical-scavenging activity and total polyphenol content. Consumer acceptance tests revealed no significant differences in appearance, smell, and texture between muffin samples, but the taste and overall acceptability scores were lowest for muffins with 12% apricot added. Therefore, up to 8% apricot powder can be incorporated into muffins to meet the sensory quality and functional needs of the consumer.