• The Korean Journal of Mycology
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• v.12 no.3
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• pp.93-98
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• 1984

The effects of cultural conditions on the mycelial growth and fruit-body formation and the yield of Pleurotus sajor-caju grown in rice straw medium were examined. The change of content of chemical components of mushroom and the medium during the cultivation period was also examined. The growth of mycelium was best in the medium sterilized for 60 min at $1.2kg/cm^2$ with a moisture content of 60%. The optimum pH and temperature for mycelial growth were 6.0 and $25^{\circ}C$, respectively, whereas the optimum pH and temperature for fruit-body formation ranged from 5.0 to 6.0 and from 20 to $30^{\circ}C$, respectively. Rice bran and starch cake were better than the other additives used for both mycelial growth and fruit-body formation. The optimum concentration of rice bran in the medium was 10%. The total yield of mushroom was $20.2kg/m^2$, 66% of which was prouduced from the first and second cropping period. As the harvest proceeded, the crude fiber cotent increased in the mushroom, whereas it decreased in the medium. The content of free sugar and crude ash, on the other hand, decreased in the mushroom, whereas it increased in the medium. The content of the other chemical components examined decreased in both the mush­room and the medium.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.1
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• pp.42-49
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• 1988

In order to utilize sea mustard, Undaria pinnatifida, effectively. sea mustard jam was prepared by use of physical properties of polysaccharides, mainly alginic acid and then its chemical composition, nutritive qualifies and the stability of pigments were examined. Suitable processing condition for sea mustard jam was as fellows : as the first stage, fresh sea mustard was scalded for 20 sec at $85^{\circ}C$ and dried sea mustard was dipped for 20 min in cold water for rehydration, then both sea mustards were treated by draining and chopping. Next, after adding 4 fold of $0.5\%\;K_2HPO_4$ solution to weight of chopped sea mustards, the mixed solutions were agitated for 15 min at $95^{\circ}C$, and gelated sea mustards were filterated by pressing. Flow characteristics of those sea mustard jam were regarded mixed type having pseudoplastic type and yield stress. Judging from sensory evaluation, adding $0.375\%$ of saccharin, $2\%$ of sorbitol, $0.25\%$ of citric acid and $0.5\%$ of powder of roasted soybean to sea mustard jam were suitable for enhancing taste and flavor of product. Chemical composition of products were scarcely changed throughtout processing. Jam processed by fresh sea mustard was better than dried one in contents of chlorophyll and total carotenoid pigments. In fatty acid composition, polyenoic acids of $C_{18:3},\;C_{20:4},\;C_{20:5},\;C_{22:6}$ were held high contents as known to have lowering function of cholesterol contents. It was presumed that dominant contents in free amino acids such as lysine, alanine, glutamic acid and organic acids such as citric acid, oxalic acid, $\alpha-ketoglutaric$ acid, lactic acid and succinic acid held important role for the flavor of sea mustard jam.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 1997.10a
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• pp.65-66
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• 1997

우리나라의 대부분 하천과 인공댐의 경우 조류발생에 기여하는 영양염은 질소, 인 그리고 규소 등인데 특히 인이 생산제한 인자로 작용하고 있다. 따라서 인을 적절히 제거할 경우에는 조류 발생에 의한 수질의 악화와 수이용의 저해요인을 배제할 수 있어 이에 대한 연구가 많이 진행되어 왔다. 지금까지와 연구는 인의 화학적 응집 침전법, 생물학적 처리법에 대하여 수행되어 왔으나 설비자금, 운영비, 운전기술, 슬러지 생성 그리고 제거효율 등에서 만족스런 결과가 도출되지 못하여 현장 적용을 하지 못하고 있는 실정이다. 이러한 현실을 감안하여 우리의 자연 환경에서 쉽게 자할 수 있는 황토를 모재로하여 Al3-과 Fe3-, Ca2-을 적절히 배합하여, 주로 인을 선택적으로 제거하 고자 개발된 황토의 흡착능력 그리고 흡착 메카니즘에 대한 기본적인 연구를 하고자 (1) 등온흡착실험을 통하여 흡착용량을 평가하고 (2) 흡착제거속도를 평 가하였고 (3)파과시간 및 흡착특성을 파악하기 위해 column 흡착실험을 하였다 또한 (4) 황토내의 Al3-, Fe3-과 Ca2- 등이 인의 화학적 흡착에 기여하는 정도를 파악하여 흡착메카니즘을 규명하고자 하였다. 먼저 흡착용량실험을 위하여 PO3-4-P 농도 3ppm의 용액 200mf에 황토 0.2g, 0.5g, 1.0g, 2.0g을 각각 투여한 후 충분한 흡착평형이 일어나게 24시간 동 안 130rpm으로 $25^{\circ}C$ 등온반웅조에서 저어주어 흡착평형에 도달하면 상등액을 GF/C Filter로 여과한 후, 여액에 대해 PO3-4-P의 농도를 Ascrobic he건법으로 측정한 결파, Freundlich 등온흡착식에 의하면 K값은 17.34와 16.28이었으며 1/n 값은 1.32와 1.42로 인흡착 성능이 뛰어난 것으로 평가되었다. 둘째, 흡착속도 실험은 PO3-4-P 농도 1.5ppm의 용액 2f에 259의 황토를 투여하고 충분한 혼합이 일어날 수 있도록 170rpm으로 교반하면서 시간별 용액 의 농도 변화를 측정한 결과, 0.45mg/g/m교의 속도로 15분만에 94.3%의 인 제거 효율을 보였다. 셋째, 직경 12mm의 glass column에 황토를 209 채우고 1.5ppm의 PO34P 용액을 2.Sne11in의 유량으로 통수 시킨 후, 시간에 따른 농도 변화를 측정한 결과, 원수 농도의 50%에 해당하는 파과점까지 약 70시간 만에 도달하였다. 넷째, Al3-, Fe3-과 Ca2- 등이 화학적 흡착에 기여하는 정도를 파악하기 위 하여 황토 2g에 대하여 Hieltijes and Lijklema 방법에 의해 Adsorbed-p, Nonapatite inorganic-P(NAI-P), Apatite-p, Organic-P로 구분하여 분석하고, 총인(Total Phosphorus)을 Standard Methods에 따라 Persulfate digestion후 0.45 m membrane 여지 여과하여 여액에 대해 PO3-4-P의 농도를 Ascorbic Acid 법으로 측정한 결과, NAI-P가 가장 큰 비율을 차지하였고, 부원료로 첨가된 금속 양이온 중 Fe3-이온이 흡착에 기여하는 정도가 가장 큰 것으로 평가되었다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.1
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• pp.92-97
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• 1997

Beverages using mountain edible herbs(MEH) were formulated by determining optimum ratio of juices of MEH to several other ingredients. Fermented beverages were made by mixing juices(1 volume) fermented with Lactobacillus helverticus with syrup(3 volumes), followed by homogenization and flavoring . The general analysis and quality change of the beverages during storage were Peformed. The analysis of the beverages showed that the pH of Synurus deltoides and Cirsium sctidens were 3.8 and 3.7, titratable acidities were 0.50 and 0.49, optical densities were 1.201 and 1.119, respectively, The pH and color were not significantly changed when Synurus deltoides and Cirsium sctidens were stored at room temperature and 37$^{\circ}C$ for 6 months. The pH of Synurs deltoides beverage ranged 3.95~3.96 and pH of Cirsium sctidens was 3.83~3.95 at room temperature and 3.87~3.98 at 37$^{\circ}C$, respectively. The analysis of fermented beverages showed that pHs of Synurus deltoides and Cirsium sctidens were 3.65 and 3.70, titratable acidities were 0.57 and 0.60. Solids-non-fat were 3.2 and 3.1, and total counts of lactic acid bacteria were 2.5$\times$10$^{8}$ and 4.0$\times$10$^{8}$ , respectively. The changes of pH and titratable acidities stored at 4$^{\circ}C$ for 15 days were 3.39~3.56 and 0.61~0.81 for Synurus deltoides and 3.48~3.67 and 0.60~0.78 for Cirsium sctidens, respectively.

• Applied Biological Chemistry
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• v.24 no.1
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• pp.21-28
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• 1981

Brewing method and quality of 15 samples of traditional Kochuzang in Junrabook-do area were investigated. Average combination ratio of glutinous rice: Meju (soybean Koji): red pepper powder was 2 : 0.7 : 1.1. In order to improve the taste of Kochuzang, some amount of natural soysauce was added in the Kochuzang at early stage of fermentation. Average content of sodium chloride was 7.32%; amino nitrogen, 123.3%; total sugar, 31.9%; reducing sugar, 19.4%; ethyl alcohol, 1.13% and the activity of acid protease was 0.07; liquefying amylase, 9.67 and saccharogenic amylase was 15.82. Five samples were selected as excellent Kochuzang through sensory evaluation. These samples were similarly strong in hot and sweet taste with alcoholic flavor, glossy surface and brownish red color.

• Korean Journal of Food Science and Technology
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• v.15 no.4
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• pp.359-363
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• 1983

Effects of irradiation on the physicochmical properties and its quality of powdered hot pepper paste which was used as a minor matrial of meat products, were investigated during the three months storage. Proximate components of powdered hot pepper paste were not remarkably changed according to the irradiation dose except the slight increase of total and reducing sugars. Capsanthin was insignificantly decreased by the increase of irradiation dose. Color difference according to the irradiation dose could not be distinguished by naked eye but was slightly changed by mechanical measurement. Total bacteria and E.coli were sterilized by the irradiation of 10kGy and 5kGy, respectively and no microorganisms were grown up after three months storage at $37^{\circ}C$. Sterilization of powered hot pepper paste by irradiation was expected to be superior to the traditional methods in the wholsomeness and sterilizing efficacy.

• Journal of the Korean Society of Marine Environment & Safety
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• v.18 no.2
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• pp.123-129
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• 2012

Cabotage means transportation of cargoes or passengers between two points within same country by vessel or aircraft which registered to foreign country. Cabotage regulation has justified by the protectionism in economic aspect and by national security in the defence of a country, thus most world's major countries including United States of America, Japan and European Union(outside EU) are executing cabotage. Even though Korean's controlled fleet ranked to 5th in the world, shortage and ageing of Korean domestic seafarers came to the restricted factor in the Korean domestic shipping. Resultingly Korean government permitted 530 Myanmarese and Indonesian seafarers to come on board in domestic vessel. In regarding to the Korean law, there are no direct relationship between boarding foreign crew in domestic vessel. However the baxic concept of cabotage will be spoiled by boarding foreign crew under the regulation of cabotage, so special treatment should be needed to cover the problems in coastal shipping arose form them. To minimize the problems derived from foreign crew, following actions are recommended; first, management skills of foreign crew are needed to overcome differences of communication and culture; second foreign crew supporting center should be established to counsel their difficulties; third, high level of manning companies should be promoted; forth, stabilized crew supply should be guaranteed by improving employment condition; finally, memorandum of understanding should be concluded between two countries to prevent seceders.

• The Korean Journal of Mycology
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• v.40 no.3
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• pp.164-173
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• 2012

For development of new high-value Korean traditional fermented food by using bioactive fungi and bacteria, Nuruk, Makgeolli and Cheonggukjang were prepared by mold, yeasts and bacteria from Korean traditional fermented foods and their physiological functionalities were investigated. Aspergillus oryzae N152-1 Nuruk showed the highest antihypertensive angiotensin I-converting enzyme inhibitory activity(57.2%), and Makgeolli made by Saccharomyces cerevisiae Y111-5 and commercial JS Ipguk (solid cultures of saccharifying enzyme-producing mold) was showed 42.0% of anti-obesity ${\alpha}$-glucosidase inhibitory activity. Among various Cheonggukjang, No 463 Cheonggukjang made by Brevibacterium iodinum NCDO 613(T) was showed the highest fibrinolytic activity (size of clear zone: 28 mm) and good anti-obesity ${\alpha}$-glucosidase inhibitory activity.

• The Journal of the Petrological Society of Korea
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• v.6 no.2
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• pp.111-122
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• 1997

Provenance type and paleoclimate of the Jinju and Iljig formation were studied on the basis of compositions of sandstones from the western Euiseong area in the northern part of Kyong-sang basin. The average compositions of quartz, feldspar and lithic grain(Q:F:L) from the sandstones are 53:40:7 and 50:46:4 for Jinju and Iljig formations, respectively. The values fall into the arkosic arenite field. Petrographic detrital modes of the sandstones mainly suggest transitional continental block for the tectonic setting of the provenance. All sandstones from the Jinju and IIjig formations show chemical compositions close to average values of arkose(Pettijohn, 1975). $Na_2O$ contents is relatively high. $Fe_2O_3$(total iron) and MgO contents decrease with increasing $SiO_2$ contents since the framework grains of arkoses supposed to be derived from granitic rocks are poor in ferromagnesian minerals. The detrital framework grains still possess climatic signs even though the grains were more or less altered during deep burial. Bivariant plot of Suttner and Dutta(1986) suggests semi-arid to semi-humid paleoclimate during the deposition of the Jinju and Iljig sandstones.

• Resources Recycling
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• v.5 no.4
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• pp.25-31
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• 1996

The wastes ot l~mestone mines have been cause the extrar.ngance of the valuablz m e r a l s and destruction of the environment. Therefore, \\-c tied ta separation of calcite illid clay from the limestone mine wastes by rotntmg screen type separator made by ourselves in order to recyding such us a raw matcriala for cement maimfacture. CaO amtents in the separated coarse products increased from 37.36 wt% to 42+2 wt% at the condition ihat water content in wastes was lzss than 6wt%, the passing time of specimen in &amber was 15 semnds and the rotation speed was 6OLl qm. A process in order lo separate wastes effectively to having wide range aI part~dcs ize was cstablishcd and CaO contents of coarsc products through this process increased to 46.85 wt%. Tbis rcsult is insuEiicient to directly rcusing as a raw malerials for cement. However, it is supposed that coarse products would be able to be reuscd as a raw materials uf cement, if only it rs sclected dolomite in wastes, and really it may be possible in fields Othenvise, undcrsize products(less than 20 mm) would be able to recycling as a raw of cement bccause chcmicrl campasitions of thosc is kept almost constant v&cs on the overall process.