• Korean Journal of Poultry Science
• /
• v.19 no.4
• /
• pp.217-225
• /
• 1992

This research was carried out to determine the 25-Hydroxyvitamin $D_3$[25(OH)$D_3$] content in liver of broiler Hubbard chicks fed vitamin VD-deficient diet for 31 days in a subdued light room and exposed to UVB light (maximum intensity at 297nm) with dose of 0.204 or 0.408 mJ/$\textrm{cm}^2$(30 or 60 min irradiation) . The lipid in liver collected at 0~138 hr after irradiation was extracted by chloroform-methanol(2：1, v /v) and 25(OH)$D_3$ fraction was separated by Sep-Pak silica cartridge. The 25(OH)$D_3$ concentration was measured by normal phase HPLC. The negative control chicks Presented 25(OH)D$_3$17.5 ng/g liver. When 0.204mJ/$\textrm{cm}^2$ was treated to whole body of chicks, the 25(OH)$D_3$ level was increased to 37.8 ng/g at 12 hr after irradiation, the peak concentration, 40.5 ng /g was appeared at the time of 86 hr, and decreasing trend was shown thereafter until 138 hr, the final time in this study. When 0.408 mJ/$\textrm{cm}^2$ was applied, the 25(OH)$D_3$ content was 36.7 ng /g liver at 12 hr, 61.4 ng/g(maximum value ) was appeared at 42 hr, and 39.5 ng /g at 138 hr. The increased absolute amounts in liver 25(OH)$D_3$ were 23 and 43.9 ng/g as chicks were exposed to UVB light with dose of 0.204 and 0.408mJ/$\textrm{cm}^2$, respectively. Consequently, it was found that when double dose of UVB light was irradiated to the chicks, their liver samples produced nearly double 25(OH)$D_3$ at 42 hr after exposure, and the peak value was presented earlier by 24 hr than that in the low dose treatment.

• Korean Journal of Soil Science and Fertilizer
• /
• v.25 no.1
• /
• pp.99-107
• /
• 1992

Effects of the indigenous Vesicular-arbuscular mycurrhizal fungi(VAMF) on early growth response of greenhouse grown crops were experimented. This study was done to evaluate the benefit of indigenous VAMF inoculation on the early growth and the subsequent growth after transplanting of some crops such as cucumber, tomato, hot pepper, eggplant, and melon. Leaf area, shoot dry weight, and plant length of mycorrhizal greenhouse crops showed the tendency of significant or no significant increase over control plants receiving no inoculation. The levels of VA mycorrhizal colonization were increased with plant growth, and infection rates of horticultural crop except hot pepper around one week after transplanting were decreased, while that of 8 weeks after emergence of mycorrhizal seedlings were increased again and infected by around 50% at harvesting time. In spore densities in the rhizosphere soil of craps experimented, the number of spore ranged from $72.7{\pm}26.3$ to $100{\pm}10.3g^1$ on dried soil basis and high density showed in both cucumber and tomato. Total nitrogen contents in shoots were lower in the mycorrhizal plants than non-mycorrhizal one, whereas P uptake in mycorrhizal hot pepper and tomato were highly ramarkable. The K contents in the shoots of mycorrhizal cucumber and eggplent were highly enhanced. Inoculation of the indigenous VAMF enhanced shoot Ca and Mg in both tomoto and melon. The contents of Fe, Zn, Mn and Cu in shoots of mycorrhizal crops were higher than non-mycorrhizal plants and vice versa in case of eggplent. Inoculation of the indigenous VAMF to horticultural crops were effective for alleviation of transplanting shock, and pretransplanting infection improved subsequent growth by reducing the time required for establishment of a functional mycorrhizal symbiosis following transplanting.

• The Korean Journal of Food And Nutrition
• /
• v.13 no.6
• /
• pp.570-577
• /
• 2000

Korean duok has a many kinds of shape and cooking preparation and they were improved variably Also they were famous for special festival food and theirs demand are becoming popular. Since theirs retrogradation are degraded its taste and texture during the storage which should be resolved in most food industry. There is a possibility that storage temperaure and additives may involve in retrogradation. Recently Shon et al. reported that some sugar alcohols was effective for reducing it. We can search a kinds of additives, trehalose which can protect from shocks by freezing or heating. Furthermore they emphasized the trehalose can act as substitute for bound water in dehydration situation, and trehalose more effective than oligosaccharide or sugar alcohol. Therefore we tried to exam the changes of many characteristics of glutinous and rice duck with 2 levels trehalose in the storage.

• Journal of the Korean earth science society
• /
• v.26 no.3
• /
• pp.240-252
• /
• 2005

The relationships between wave and wind around the Korean Peninsula have been analyzed with the data from the buoys moored at five stations (Dugjug-do, Chilbal-do, Geomoon -do, Geoje-do, Donghae) by Korea Meteorological Administration. Generally, the relationship between wave and wind is the highest at the stations in the West Sea and the lowest at the stations in the South Sea, and the middle at the station in the East Sea. The characteristics shown at each station are as follows. Highest wave is developed at Chilbal-do with strong northwesterly wind in winter because the sea is opened in the wind direction and wave is amplified by shoaling effect. At Chilbal-do, wave directions coincide with wind directions relatively well. On the other hand, waves are not fully developed at Dugjug-do in winter due to limited fetch since the sea is blocked by Hwanghae-do in the northwest direction. The limitation in fetch is more serious at the stations in the South Sea. In the South Sea, the direction of dominant northerly wind is blocked by land so that wave heights are small even with very strong northerly wind. In the South Sea, whatever wind direction is, waves dominantly come in the direction from the East China Sea, which are from the south at Geomoon-do and the southwest at Geoje-do. At these directions, waves are coming even with weak wind. At the station in the East Sea, waves are highly developed due to vast area, but not so high as in Chilbal-do because wind and wave directions do not coincide in many cases. As shown, wind direction is important in the wave development as well as wind speed. The reason is that the fetch is determined by wind direction. In the case of long-lasted wind with fixed direction at Chilbal-do and Dugjug-do, wave directions are well coincident with wind directions and wave heights increase with response time, which is the duration between the highest wind and wave. However, in the case of disagreement between wind and wave directions at the station in the East Sea, wave heights do not increase as highly as at Chilbal-do and Dugjug-do in spite of strong wind and longer response time. The results show us that waves are highly developed with strong wind, long fetch, and long duration, and also show that wave development ratios are different at different stations due to environmental factors such as the direction towards sea or land, bottom topography, and the scales of adjacent seas.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.46 no.9
• /
• pp.1106-1113
• /
• 2017

The objective of this study was to determine the quality characteristics of fried yakgwa and baked yakgwa prepared with different amounts of P. frutescens powder. Moisture contents of fried yakgwa were 7.05%, and moisture content of baked yakgwa with different amounts of P. frutescens powder were 12.42~10.44% and decreased with higher amount of P. frutescens powder. This result can be attributed to loss of water in yakgwa in the course of the fried process. Although the degree of expansion of baked yakgwa was lower than that of fried yakgwa, size and shape of yakgwa were maintained. Yakgwa is appropriate as a cookie type product. Crude lipid contents of fried yakgwa were higher than those of baked yakgwa due to the exchange reaction of water and fat during the fried process. Energy of fried yakgwa was 501 kcal and was higher than that of baked yakgwa with different amounts of P. frutescens powder. This greatly affected the fat content of each sample. Energy of baked yakgwa increased with higher amount of P. frutescens powder due to the characteristics of the ingredients or jasoyeop. For chromaticity determination, L values of fried yakgwa were lower, but a, and b values were higher than those of baked yakgwa, and L, a, and b values decreased when P. frutescens powder increased. Texture measurement showed that hardness, cohesiveness, chewiness, gumminess increased with higher amounts of P. frutescens powder, whereas springiness decreased. The antioxidant activities of fried yakgwa measured based on DPPH scavenging activity were higher than those of baked yakgwa with 0%~0.2% P. frutescens powder and lower than those of baked yakgwa with 0.3%~0.4% P. frutescens powder. In the sensory evaluation, baked yakgwa with 0.1% addition of P. frutescens powder showed the highest preference in terms of overall acceptance, and 0% addition of P. frutescens powder showed the highest preference in terms of color and flavor. These results suggest that P. frutescens powder may be a useful ingredient in baked yakgwa to improve quality and sensory properties.

• Journal of the Korean Applied Science and Technology
• /
• v.32 no.1
• /
• pp.148-156
• /
• 2015

In this study the differences in the sample size and sample input changes as characteristics of bio-oil oak(Quercus variabilis), the oak 0.5~2.0 mm of the oak weighing 300~900g was processed into bio-oil via fast pyrolysis for 1.64 seconds. In this study, the physico-chemical properties of biooil using oak were investigated. Fast pyrolysis was adopted to increase the bio-oil yield from raw material. Although the differences in sample size and sample input changes in the yield of pyrolysis products were not significantly noticeable, increases in the yield of bio-oil accounted for approximately 60.3 to 62.1%, in the order of non-condensed gas, and biochar. When the primary bio-oil obtained by the condensation of the cooling tube and the seconary bio-oil obtained from the electric dust collector were measured separately, the yield of primary bio-oil was twice as higher than that of the secondary bio-oil. However, HHV (Higher Heating Value) of the secondary bio-oil was approximately twice as higher than that of the primary bio-oil by up to 5,602 kcal/kg. The water content of the primary bio-oil was more than 20% of the moisture content of the secondary bio-oil, which was 10% or less. In addition, the result of the elemental analysis regarding the secondary bio-oil, its primary carbon content was higher than that of the primary bio-oil, and since the oxygen content is low, the water content as well as elemental composition are believed to have an effect on the calorific value. The higher the storage temperature or the longer the storage period, the degree of the viscosity of the secondary bio-oil was higher than that of the primary bio-oil. This can be the attributed to the chemical bond between the polymeric bio-oil that forms during the storage period.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.17 no.4
• /
• pp.326-335
• /
• 1988

In order to increase the availability of filefish scrap, the ordinary and low salt sauce were prepared, and identified their taste compounds in their products. To process the filefish scrap sauce, chopped filefish scrap was mixed with koji, 25% brine, slat and glucose (25.0 : 65.0 : 12.5 : 7.0, w/w) and fermented at $25{\pm}4^{\circ}C$ for 120 days. The same process was also carried out to process the low salt sauce adding sorbitol, lactic acid and ethyl alcohol (7.0 : 0.7 : 9.0. w/w) instead of salt. While amino nitrogen and volatile basic nitrogen(VBN) of products were decreased, pH and reducing sugar were increased all alone the fermentation period. The major free amino acids of products at final stage of fermentation were glutamic acid, alanine, leucine, lysine and aspartic acid. And the contents of total amino acid in the ordinary and low salt sauce were 4126.6(mg/100m1 sauce), 4519.5(mg/100m1 sauce) after fermentation. Hypoxanthine was revealed as the major constituent among nucleotides and their related compounds through fermentation. Free amino acid-N in the filefish scrap sauces were from 56.3%(ordinary) to 60.7%(low salted) of extractive nitrogen. From the sensory evaluation, the quality of products from filefish scrap sauce were almost equal to sold soy sauce on the market.

• Journal of Korean Society of Forest Science
• /
• v.89 no.1
• /
• pp.55-64
• /
• 2000

This study was carried out to analyze the characteristics of pH and electrical conductivity(EC) at each stand and soil depth by the artificial acid rain sprinkling in the upper watershed of Mt. Palgong and furthermore to clarify the relationships between forest soil and water purification function. The results obtained in the experimental sites of Quercus acutissima and Larix leptolepis were summarized as follows ; 1. The average soil pH at each soil layer(0~5cm, 0~10cm, 0~20cm in depth) were 4.8, 4.3 and 4.5 for the Quercus acutissima soil and 5.15, 5.19 and 5.21 for the Larix leptolepis soil. The soil pH of Larix leptolepis stand was higher than that of Quercus acutissima stand. In addition, the deeper soil depth was, the higher soil pH was. 2. The soil solution pH of Larix leptolepis stand was higher than that of Quercus acutissima stand. It was due to the high soil pH of Larix leptolepis stand itself and the difference of humus layer thickness. 3. It took time to show the pH buffer capacity of forest soil after application of artificial acid rain in the forest soil. The pH value of soil solution in each experimental site was maximum at this time and then did not increase pH value any more. 4. Soil solution EC increased slowly with pH 3.0 treatment, but it decreased slowly with pH 5.0 treatment over time. It was assumed that the amount of the leached cation and the ions leading buffer action changed at the stands with ranges of acidity treatment. 5. From the trend of soil solution EC at each soil depth, it seemed that the water buffer capacity of the forest soil increased as the soil depth increased.

• Journal of Korean Society of Forest Science
• /
• v.81 no.1
• /
• pp.30-39
• /
• 1992

Artificial acid rain(pH2.0, 3.0, 4.0 and 5.0) was treated on the seeded pots of 4 species to examine its effects on germination, leaf injury and seedling growth. Aluminum ammonium sulfate solution (0.5, 1.0 and 2.5mM) and artificial acid rain (pH3.0, 4.0 and 5.0) were treated on the seeded germinators of 3 species to examine its effects on germination and radicle growth. Artificial acid rain was prepared by diluting sulfuric acid with ground water and ground water(pH6.5) was used as control. Artificial acid rain was sprayed to seeded pots three times per week. About 5mm of artificial acid rain was treated each time from early April to early October, 1991. Germination, seedling establishment, radicle growth, leaf injury and seedling growth were measured and compared among the treatments. The results were summarized as follows 1. Germination, seedling establishment rate of Pinus densiflora were highest on the pH5.0 pot whereas those of Ailanthus altissima was highest on the control pot, and those of Magnolia sieboldii showed the highest value on the pH3.0 pot. 2. The differences in seedling height of Pinus densiflora and Pinus rigida were significant among the treatment levels of acid rain, whereas those of Magnolia sieboldii and Ailanthus altissima were not significant. Seedling heights of Pinus densiflora and Pinus rigida were highest on the pH3.0 pot, and that of Magnolia sieboldii was highest on the pH4.0 pot, and that of Ailanthus altissima was highest on the control pot. 3. Seedling dry weights of Pinus densiflora. Pinus rigida, and Ailanthus altissima differed significantly among the treatments, but that of Magnolia sieboldii did not differ. Highest seedling dry weights of Magnolia sieboldii and Ailanthus altissima were observed on the pH4.0 pot, and that of Pinus densiflora was observed on the pH3.0 pot, and that of Pinus rigida was observed on the pH5.0 pot. 4. With decrease of pH value of artificial acid rain, the number of injured needle and injured individual tended to be increased. 5. The differences in effects of soil acidity were highly significant among the treatments for all species. 6. Radicle growth of Pinus densiflora differed significantly among pH levels and aluminum concentrations.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.3
• /
• pp.320-326
• /
• 2012

This study was conducted to investigate the antibacterial and antioxidative activities of water and ethanol extracts from a mixture of roasted coffee and red ginseng. The antibacterial effects of each extract were determined by the classical paper disc method. A water extract of mixture samples inhibited growth of all strains, but antibacterial effects were mostly weakened. Ethanol extracts showed stronger antibacterial effects than water extracts in all strains except Gram negative Escherichia coli and the fungi strain Candida albicans. Also, the antibacterial effect of the Bacillus cereus strain appeared in all samples, and the ES2 sample formed a clear zone of 19 and 20 mm against Pseudomonas aeruginosa and S. Typhimurium respectively (MIC=0.25 and 0.125 mg/mL). Determinations of free radical elimination for the different mixture extracts using 1,1-diphenyl-2-picrylhydrazyl (DPPH) were compared with ascorbic acid and butylated hyderoxytoluene as positive controls. The water and ethanol extracts of mixture samples (100 ${\mu}g/mL$) showed 55.38~60.01% and 59.37~70.50% DPPH scavenging activities, respectively. DPPH scavenging activities of all mixture samples were slightly higher than roasted coffee and red ginseng samples. However, DPPH scavenging activity decreased when red ginseng extract composed more than 70% of the total extract. The total polyphenol in the mixture samples measured by the Folin-Denis method revealed the highest level of polyphenol content in ethanol extract of sample 3, whereas polyphenol content differed with different mixture ratios, ranging from 105.16~119.79 mg/g in ethanol extract. In the water extract, the polyphenol content was greatest with water extract of sample 1, whereas in other samples the content varied from 93.75~109.18 mg/g.