• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.3
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• pp.308-313
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• 2008

This study was carried out to analysis the factor effected by milling rice rate, and to provide the developing rice varieties and cultivation technology. Panicle numbers per spike of Ilpumbyeo and Chucheongbyeo were 105 and 70, respectively. The primary branch panicle rate was Ilpumbyeo 56.2% and Chucheongbyeo 61.4%. The secondary panicle rate of Ilpumbyeo and Chucheongbyeo was 43.3% and 37.9%, respectively. Grain filling rate using specific gravity showed that Ilpumbyeo was the lower filling rate than Chucheongbyeo. Hull weight per one grain was Ilpumbyeo 41.9 mg and Chucheongbyeo 3.92 mg, and hull weight per rough rice 1 kg was Ilpumbyeo 157.36 g and Chucheongbyeo 151.31 g. In milling rate, brown rice ratio by ripening degree of llpumbyeo and Chucheongbyeo with combine harvest was 81.22% and 82.52%. Milled/brown rice ration of llpumbyeo and Chucheongbyeo showed 92.14% and 92.51%. The milling recovery ratio of llpumbyeo was decreased 1.67% then Chucheongbyeo, and the difference was mainly due to the hull weight (0.61%), milled/brown rice ratio (0.37%) and ripening degree (0.69%). Although the varietal differences were found in hull weight and millied/brown rice ratio between llpumbyeo and Chucheongbyeo, the ripening degree was considered as the factor that could be reduced by cultivation technology and post-harvest management.

• Korean Journal of Food Science and Technology
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• v.12 no.3
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• pp.170-175
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• 1980

A mass production of chestnut necessiates the development of economic long-term storage method. The main objective of this study was to confirm the technical aspect of the chestnut storage method which was developed by two year project and to review the method of commercial application. The chestnut used for the experiments were separated in brine $(5.5{\sim}6.0^{\circ}\:B{\acute{a}}ume)$ into matured and unmatured lots and fumigated with $CS_2$ at a 5 $lb/27\;m^3$ level for $25{\sim}30\;hrs.$ The chestnuts were packed in wooden boxes with sawdust (50% moisture) in the ratio of 1 : 1 by volume. The boxes were stored in the cold room $(1{\pm}1^{\circ}C,\;85{\sim}95%\;RH)$ and the cellar ($0{\sim}10^{\circ}C$, controlled only by circulating night cool air). The results obtained were as follows: 1. Fully matured chestnut could be successfully preserved $8{\sim}9\;months$ at a l0% decay level in the cold room and $4{\sim}5\;months$ months in cellar. 2. Immatured chestnuts wire inferior to the matured in storage stability. At the maximum storage period, its storage life was two months shorter. 3. The heat transfer equation of piled chestnuts with sawdust can be suggested as $T_{\infty}-T_0=(T_{\infty}-T_0){\cdot}10^{-t/320}$ and j and $f_h$ values were 1 and 320 min, respectively. 4. The chestnuts in the package of storage unit had longer shelf life than naked chestnut during the retail distribution at ambient temperature.

• Journal of The Korean Society of Grassland and Forage Science
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• v.29 no.4
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• pp.321-328
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• 2009

This experiment was carried out to investigate the effect of cultivar and seeding date on the winter survival rate, quality and DM yield of Italian ryegrass on paddy field for three years in Suwon. Seeding started from 30th Sep. 2003. at intervals of five days and finished 20th Oct. New varieties of Italian ryegrass used in this experiment were "Kospeed", "Kowinmaster" and "Hwasan 101". The winter survival average rate of 5th Oct. seeding plot was 89.8% and it decreased with delayed seeding date. The heading date of "Kospeed" was 7th~13rd May, "Kowinmaster" was 16th May, but "Hwasan 101 ho" didn't show heading until 17th May. Dry matter (DM) yields of 30th Sep. seeding plot were Kospeed 7,909kg/ha, Kowinmaster 6,398 kg/ha and Hwasan 101 ho 5,204 kg/ha. DM yield was decreased with delayed seeding date. Total digestible nutrient (TDN) yield was also decreased with delayed seeding date. Crude protein (CP) content was the highest in Kospeed. seeding plot as 18.3% and in vitro dry matter digestibility (IVDMD) was not showed significant difference among seeding dates.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.34 no.1
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• pp.74-80
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• 1989

Twentyseven rice cultivars were compared Quantitatively and classified by 15 agronomic traits. For this, 12 Tongil-type rice cultivars and 15 Japonica-type rice cultivars were transplanted at the experimental farm of the Yeongnam Crop Experiment Station on May 25 in 1987. Jangseongbyeo belonging to Tongil-type had the greatest dissimilarity total among 27 rice cultivars and followed by Chilseongbyeo, Gayabyeo, Hangangchalbyeo, Gihobyeo (Tongil-type) and Sangpoongbyeo (Japonica-type) while cultivars having greatest similarity total were Daecheongbyeo and Yeongsanbyeo and followed by Nagdongbyeo, Sinsunchalbyeo, Gwangmyeongbyeo, Yeongdeogbyeo, Palgongbyeo and Dongjinbyeo that were all belonging to Japonica-type cultivars. CuItivar pairs having the greatest dissimilarity coefficient (50-55％) were combinations of Gayabyeo and Sangpungbyeo, Gihobyeo, or Seonambyeo, combinations of Chilseongbyeo and Jangseongbyeo, Sangpung-byeo, Chucheongbyeo, Gihobyeo or Seonambyeo and combinations of }angseongbyeo and Gwangmyeong-byeo, Sangpungbyeo, Gihobyeo, Daechangbyeo or H waseongbyeo. On the other hand, cultivar pairs having the greatest similarity coefficient (above 85 ％) were combinations of Dongjinbyeo and Sinsunchalbyeo, Daecheongbyeo, Somjinbyeo or Yeongsanbyeo, combination of Sangpungbyeo and Gihobyeo, combinations of Yeongdeogbyeo and Yeongsanbyeo or Palgongbyeo, combination of Gwangmyeongbyeo and Yeongdeogbyeo, Combinations of Nagdongbyeo and Gwangmyeongbyeo, Yeongdeogbyeo, Daecheongbyeo, Hwaseongbyeo or Yeongsanbyeo, combinations of Sinsunchalbyeo and Daecheongbyeo or Yeongsanbyeo, combinations of Somjinbyeo and Daecheongbyeo or Yeongsanbyeo and combination of Daecheongbyeo nd Yeongsanbyeo. Two-dimensional ordination analysis method provided the information on cultivar classification between Japonica-type and Tongil-type cultivars except a few cultivars. Only two cultivars, Joongweonbyeo and Seomjinbyeo were located opposit area that implied Tongil-type cultivar Joongweonbyeo was rather close to Japonica-type while Japonica-type cultivar Seomjinbyeo was rather close to Tongil-type, respectively. Sinsunchalbyeo and Daecheongbyeo, on the other hand, were located on the line between two cultivar groups. The method of two-dimensional ordination analysis concluded as feasible approach to classify cultivars Quantitatively for the practical purpose.

• Journal of Animal Science and Technology
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• v.48 no.5
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• pp.747-758
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• 2006

A total of 30 pigs (average 60kg) were used to investigate the influence of breeds on meat quality. Pigs were alloted into one of three experimental groups [A (Landrace×Yorkshire×Duroc), B (England Berkshire), and C (Kagoshima Berkshire)]. Pigs were slaughtered at approximately 110kg of live weight for measurement of meat qualities. Crude protein was significantly higher in B than those of other pig breed groups. Shear force value was higher and pH was lower in A than those of other pig breeds. In color, C was significantly higher in a* of meat color and lower in b* of fat color and in brittleness, hardness, springiness, chewiness as compared with other pig breeds. Essential fatty acid were significantly higher in A and lower in B than those of other pig breeds. Aspartic, threonine, serine, glutamic and phenylalanine were higher in C, whereas glycine, alanine, cystine, valine, leucine, tyrosine, histidine, lysine and arginine were significantly higher in A. In sensory evaluation of fresh meat, color was significantly higher in C. However, moisture, crude fat, crude ash and drip loss, marbling score, overall acceptability of fresh meat and all items in sensory evaluation of cooked meat were not significant difference among the pig groups. In conclusions, loin from Kagoshima Berkshire had the lowest shear force and the highest a* value. In the current study few effects of pig breeds were observed. Further studies are needed on the relationship between physico-chemical properties and the pig breeds.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.43-50
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• 2002

This study was carried out to evaluate the quality attributes of frozen soy yogurts prepared by freezine soy yogurts, which are made of different types of Bifidobacteria (B. bifidum, B.breve, B. infantis) and oligosaccharides (fructooligosaccharides, galactooligosaccharides, isomaltooligosaccharides) containing $\alpha$-chymotrypsin treated soy protein isolate were evaluated in terms of overrun, melt-down quality, changes in the total number of Bifidobacteria after freezing, and sensory evaluation. The quality attributes of soy yogurts were also evaluated in terms of changes in the number of viable cells of Bifidobacteria in soy yogurts after incubation at 37$\^{C}$, pH 3.0 for 90 min, water holding capacity, and viscosity. The overrun of frozen soy yogurts fermented by B. bifidum showed the hiehest value but those fermented by B. infantis showed the lowest, while the melt-down quality of soy yogurts were vice versa. The total numbers of Bifidobacteria after freezing for 30 min in ice cream maker showed more than 10$\^$9/ CFU/ml. In sensory evaluation, all $\alpha$-chymotrypsin treated frozen soy yogsurt showed little beany flavor. In sour, sweet, and bitter tastes and mouth feel, the frozen soy yogurts fermented by B. bifidum evaluated better but those fermented by B. infantis evaluated worse. Also in the overall quality, the frozen soy yogurts fermented by B. bifidum were evaluated desirable but those fermented by B. infantis were evaluated undesirable. The water holding capacity and viscosity of soy yogurts fermented by B. bifidum showed the highest values but those fermented by B. infantis showed the lowest values. The total numbers of Bifidobacteria of all soy yogurts decreased from 10$\^$9/ CFU/ml to 10$\^$8/ CFU/ml after incubation at 37$\^{C}$, pH 3.0 for 90 min.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.1
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• pp.25-35
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• 1989

To prepare a new type of fish sauce from skipjack scrap, it was examined the effect of koji on the sauce flavor, conditions of low salt fish sauce processing and the changes of taste com-pounds during its fermentation. To prepare the skipjack scrap sauce, chopped skipjack head paste was mixed with $6.6\%$ skipjack viscera, $26.9\%$ koji, $71\%$ of $25\%$ brine, $13.3\%$ salt and $7.6\%$ glucose, and fermented at $25\pm4^{\circ}C$ for 90 days. The same process was also carried out to prepare the low salt skipjack scrap sauce adding $7.6\%$ sorbitol, $0.3\%$ lactic acid and $9.8\%$ ethyl alcohol instead of $13.3\%$ salt. The major free amino acids in the products were glutamic acid, Iysine, valine, phenylalanine, alanine, leucine and isoleucine at 90 days of fermentation. And the contents of total free amino acids in both products were 3,307mg/00m1, 3,637.1mg/100m1 at 90 days of fermentation. The predominating non-volatile organic acids showed in the products were lactic acid, succinic acid, pyroglutamic acid, which were $90\%$ over contents of the total non-volatile organic acids. Total non-volatile organic acid contents in both products were 1,002.1mg/100ml, 1,312.9mg/100m1 at 90 days of fermentation. During fermentation of sauce, ADP, AMP and IMP were decreased, while inosine and hypoxanthine were increased. The major taste compounds of the products were rove진ed free amino acids and non-volatile organic acids. The nucleotides and their related compounds, total creatinine, betaine, TAMO and sugar were seemed to be having an auxiliary role in taste of those products. Fishy odor in skipjack scrap sauce can be improved by adding koji. And the low salt skipjack scrap sauce ($9.12\%$ of salt contents) can be prepared by the replacement of a part of salt with sorbitol, lactic acid and ethyl alcohol. From the results of sensory evaluation and chemical experiments, the skipjack scrap sauce products supposed to be at least equal to the sold soy sauce on the market in quality.

• Proceedings of the Korean Geotechical Society Conference
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• 1998.05a
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• pp.35-81
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• 1998

Distinct Element Method(DEM) has a great advantage to model the discontinuous behaviour of jointed rock masses such as rotation, sliding, and separation of rock blocks. Geometrical data of joints by a field monitoring is not enough to model the jointed rock mass though the results of DE analysis for the jointed rock mass is most sensitive to the distributional properties of joints. Also, it is important to use a properly joint law in evaluating the stability of a jointed rock mass because the joint is considered as the contact between blocks in DEM. In this study, a stochastic modelling technique is developed and the dilatant rock joint is numerically modelled in order to consider th geometrical and mechanical properties of joints in DE analysis. The stochastic modelling technique provides a assemblage of rock blocks by reproducing the joint distribution from insufficient joint data. Numerical Modelling of joint dilatancy in a edge-edge contact of DEM enable to consider not only mechanical properties but also various boundary conditions of joint. Preprocess Procedure for a stochastic DE model is composed of a statistical process of raw data of joints, a joint generation, and a block boundary generation. This stochastic DE model is used to analyze the effect of deviations of geometrical joint parameters on .the behaviour of jointed rock masses. This modelling method may be one tool for the consistency of DE analysis because it keeps the objectivity of the numerical model. In the joint constitutive law with a dilatancy, the normal and shear behaviour of a joint are fully coupled due to dilatation. It is easy to quantify the input Parameters used in the joint law from laboratory tests. The boundary effect on the behaviour of a joint is verified from shear tests under CNL and CNS using the numerical model of a single joint. The numerical model developed is applied to jointed rock masses to evaluate the effect of joint dilation on tunnel stability.

• The Journal of the Petrological Society of Korea
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• v.13 no.4
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• pp.179-190
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• 2004

Precambrian metamorphic rocks of Yeongyang-Uljin area, which is located in the eastern part of Sobaegsan Massif, Korea, are composed of Pyeonghae, Giseong, Wonnam Formations and Hada leuco granite gneisses. These show a zonal distribution of WNW-ESE trend, and are intruded by Mesozoic igneous rocks and are unconformably overlain by Mesozoic sedimentary rocks. This study clarifies the deformation history of Precambrian metamorphic rocks after the formation of gneissosity or schistosity on the basis of the geometric and kinematic features and the forming sequence of multi-deformed rock structures, and suggests that the geological structures of this area experienced at least four phases of deformation i.e. ductile shear deformation, one deformation before that, at least two deformations after that. (1) The first phase of deformation formed regional foliations and WNW-trending isoclinal folds with subhorizontal axes and steep axial planes dipping to the north. (2) The second phase of deformation occurred by dextral ductile shear deformation of top-to-the east movement, forming stretching lineations of E-W trend, S-C mylonitic structure foliations, and Z-shaped asymmetric folds. (3) The third phase deformation formed I-W trending open- or kink-type recumbent folds with subhorizontal axes and gently dipping axial planes. (4) The fourth phase deformation took place under compression of NNW-SSE direction, forming ENE-WSW trending symmetric open upright folds and asymmetric conjugate kink folds with subhorizontal axes, and conjugate faults thrusting to the both NNW and SSE with drag folds related to it. These four phases of deformation are closely connected with the orientation of regional foliation in the Yeongyang-Uljin area. 1st deformation produced regional foliation striking WNW and steeply dipping to the north, 2nd deformation locally change the strike of regional foliation into N-S direction, and 3rd and 4th deformations locally change dip-angle and dip-direction of regional foliation.

• Food Science and Preservation
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• v.15 no.4
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• pp.512-517
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• 2008

Fermentation characteristics of chestnut-added yakju prepared using various proportions of raw materials such as rice koji, rice flour, cornflour koji and cornflour were investigated. The pH of chestnut-added yakju prepared with cornflour koji and saccharified cornflour showed a higher value than that of chestnut-yakju prepared with rice koji and saccharified rice flour. The total acid content of chestnut-added yakju prepared with rice koji and saccharified rice flour was higher than that of chestnut-added yakju prepared using cornflour koji and sacharified cornflour. The reducing of sugar in chestnut-added yakju prepared with saccharified rice flour or saccharified cornflour was rapid at the first brewing stage, decreased dramatically after 2 days, and then decreased slowly after 5 days of fermentation. The value of L and a, the Hunter values, were high in chestnut-added yakju prepared with cornflour koji, and value b was high in chestnut-added yakju with rice koji. The content of iso-amyl alcohol was the highest of seven kinds of fusel oil found in chestnut-added yakju. Ethanol content increased to $17.6{\sim}18.2%$(v/v) after 8 days of fermentation. The content of lactic acid was the highest of all organic acids in the chestnut-added yakju. Sensory test results on chestnut-added yakju prepared with saccharifed corn flour showed that if rice flour is used as a sugar supplement for chestnut, the yakju prepared using koji had better flavor and taste. If cornflour was used in the preparation of chestnut-added yakju, the used of saccharified cornflour offered superior flavor and taste.