• Geophysics and Geophysical Exploration
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• v.9 no.4
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• pp.304-315
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• 2006

We have examined the applicability of f-k analysis to the GPR direct wave measurement for water content to characterize vadose zone condition. When the vadose zone consists of a dry surface layer over wet substratum, we obtained f-k spectra where most of the energy is bounded by the air and dry soil velocities. In this case, dry soil velocity was successfully estimated by using high frequency data. On the other hands, when wet soil overlies dry substratum, the f-k spectra show a contrasting response where most of the energy travels with the velocity bounded by dry and wet soil velocities. In this case, the radar waves are trapped and guided within wet soil layer, exhibiting velocity dispersion. By adopting modal propagation theory, we could formulae a simple inversion code to find two layer's dielectric constants as well as layer thickness. By inverting the velocity dispersion curve obtained from f-k spectra of synthetic modeling data, we could obtain good estimates of dielectric constants of each layer as well as first layer thickness. Moreover, we could obtain more accurate results by including the higher mode data. We expect this method will be useful to get the quantitative property of real subsurface when the field condition is similar.

• Food Science and Preservation
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• v.24 no.8
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• pp.1060-1066
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• 2017

This study was conducted to develop rice cookies added with young persimmon fruits. Effects of varying amounts (0-12%) of the fruit powder from a young astringent persimmon fruit (picked at July) on the quality characteristics of rice cookies were studied. Ingredients [rice (Oryza sativa subsp. japonica 'Ilpum') flours, persimmon (Diospyros kaki Thunb. 'Cheongdobansi') powder, sugar, butter, salt, baking powder, egg] were mixed, cut (thickness 3 mm, diameter 35 mm), baked at $170-180^{\circ}C$ for 9 min, cooled, and packaged in polyethylene/nylon bags. The loss rate and spread factor after baking of cookies increased and then decreased with an increase in the amount of fruit powder added. The moisture content and color values ($L^*$ and $a^*$) of cookies decreased with an increase in the amount of the persimmon powder added. Phenolic compounds content and DPPH radicals scavenging activity increased with an increase in persimmon powder content; in particular, the DPPH activity of the cookies sharply increased after the addition of 3% persimmon powder. These results suggest that the addition of the young persimmon fruit powder affected the quality characteristics of rice cookies and this fruit powder (approximately 3%) can be utilized as an additive during rice cookie processing.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.37 no.2
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• pp.129-136
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• 2011

The moisturizing effect and stability of a cream containing 0.25 % Inula britannica flower ethyl acetate fraction were investigated. The pH, viscosity, and absorbance were measured under 4 different temperature conditions(4, 20, 37, and $45^{\circ}C$) and under the sun light at 2 week intervals for 12 weeks. The variations in pH and viscosity of all experimental creams were similar to those of control cream. The absorbance variations of the extract from experimental cream at 330 nm were in the order: under the sun > 45 > 37 > 25 > $4^{\circ}C$. It shows that ethyl acetate fraction in the cream can be oxidized under the sun. In addition, any change in color or smell was not observed through 12 weeks of the experimental period. These results showed that the cream were stable. Accordingly, it is suggested that further study is needed to provide more information to the manufacturers, who are seeking for the application of the extract to improve the anti-oxidant and antibacterial activities and stability of cosmetic products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.766-773
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• 2013

In this study, white bread was prepared with Shinan seomcho powder (SSP). Different amounts of SSP were tested (2, 4, 6 and 8%) to determine the optimal amount. The samples and a control were compared for quality characteristics, including pH, total titratable acidity, specific volume, baking loss, moisture content, water activity, color, textural characteristics, external and internal surface appearances, and sensory qualities. As the SSP increased, the total titratable acidity of the dough decreased (pH increased), and a decreased specific volume and baking loss was observed as well. However, the total titratable acidity and pH of the bread did not show significant differences among the samples. The moisture content was highest at a substitution level of 8%, and increased with increasing SSP contents. The crumb L value, a value, and resilience decreased with increasing SSP, whereas the crumb b value and hardness increased. Color, flavor, softness and overall acceptability were highest for the control group and were lowest for the 8% group. This likely reflects the high value of a grassy flavor, green tea taste, bitterness, astringency, and off-flavor at addition level of 8%. As a results, the optimum amount of SSP to add for baking bread would be 2~4%.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.41 no.4
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• pp.413-420
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• 2015

The skin is one of the largest organs in our body and participates in many of the human organism's physiological and pathological events. Skin function were known for self-maintenance and self-repair, mechanical and chemical stress protection, protection against UV and environmental pathogenic micro-organisms, production of vitamin D, and social and psychological function through the physical aspect. The aim of this study was to evaluate the variation of biophysical parameters and to find relation with skin biomarkers in different anatomical site and age in Korean women. About 70 healthy volunteers in age range 20 to 49 were participated in this test. Test areas were the forearms and the cheek. Investigation to determine biophysical parameters on human skin, was carried out using various non-invasive methods. For analysis to skin biomarkers, we studied to examine various biomarkers for the quantitative determination of cortisol, fibronectin, keratin-1, 10, and 11, involucrin, and keratin-6 in human face and forearm. And we measured to skin biophysical parameters for skin anatomical site and age difference with non-invasive methods. As results of measuring site, some parameters were have following significant difference, stratum corneum hydration, trans epidermal water loss and skin color (L and a value). As results of age difference, skin colors were had only significant difference with age. For cortisol, keratin-6, fibronectin, keratin-1, 10, 11 contents, there were no significant difference in age and site. However, involucrin level in the cheeks were the highest for age group 30 ~ 39 compared to other age groups. These results suggest that in individual skin condition may explain detailed skin state variation.

• Korean Journal of Food Science and Technology
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• v.50 no.6
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• pp.614-620
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• 2018

A rice bran physically treated to increase the residual gamma amino butyric acid (GABA) content (200 mg/100 g) or its hot-water extract (200 mg/100 g) was added into a white pan bread, and changes in the physical properties including color, and volume and texture changes during storage at room temperature were examined. The addition of bran powders had negative effects on bread quality and storage stability whereas that of rice bran extract (RBE) improved the storage stability of bread. The lightness of bread crumbs decreased but the volume of bread slightly increased after addition of the RBE. The increase in crumb hardness during storage was retarded by the RBE addition. The residual concentration of GABA in bread was increased 38-fold when 20% of RBE was added. The addition of RBE to white pan bread improved the resistance to staling and health-promoting function because of GABA.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.47 no.1
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• pp.49-56
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• 2021

In this study, a liquid crystal emulsion with a composition ratio similar to the skin lipid composition was manufactured using ceramide, glycolipids, cholesterol, and fatty acids, and a polarized microscope was used to identify liquid crystal particles in the formulation, and a cryso-SEM was used to confirm the formation of a multilayer structure. The above samples were stored at room temperature for one month and the liquid crystal structure was continuously maintained through microscopic observation. In addition, a cream composition containing liquid crystal emulsion was manufactured, and the efficiency of ceramide skin penetration was confirmed using three-dimensional artificial skin. Clinical trials were conducted using the cream composition and the results of clinical trials on skin barrier improvement were confirmed by measuring skin moisture retention (skin hydration) and transepidermal water loss (T EWL) of subjects compared to general emulsion.

• Proceedings of the Korea Water Resources Association Conference
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• 2022.05a
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• pp.408-408
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• 2022

환경부 홍수통제소의 경우는 전국단위의 강수량(지상, 레이더), 하천수위, 유사량 관측과 국부적으로 증발산량과 토양수분 관측이 이루어지고 있는 상황이며, 기상청 및 다른 공공기관도 각 목적에 맞게 수문기상관측이 이루어지나 유역(또는 지역) 단위의 물순환 과정(강우량, 유출량, 증발산량, 지하수함양량, 토양수분량 등 포함)을 규명하는 조사·연구는 매우 미비한 실정이다. 개별적인 물순환 성분별 수문조사에서 벗어난 전체적인 관점을 고려한 유역단위의 물순환 과정을 규명하는 것은 매우 중요하다. 즉 물순환 성분별 명확한 수문량 산정 결과는 수자원 개발과 물환경 보전에 중요한 정보를 제공할 수 있다. 따라서 물순환 성분별 명확한 분석을 위해서는 중·소규모 유역 단위를 대상으로 지속적이고 신뢰성 있는 자료의 획득과 축적이 중요하므로 중·소규모 유역 단위의 대표성 있는 시험유역의 운영은 매우 의미가 있다고 볼 수 있다. 본 논문에서는 한국건설기술연구원에서 운영하는 차탄천 유역(보막교 수위관측소 기준, 유역면적 88.17km², 유로연장 18.69km, 유로경사 1.62%, 경기도 연천군 소재)의 2021년 수문관측자료를 이용하여 지표수 물순환 성분인 강우량, 하천유출량, 증발산량의 자료를 산정하였다. 기본 관측자료인 강우량은 각 지점강우량의 관측자료의 비교·검토 등 품질관리를 통해 자료를 확정하고 유역평균강우량을 산정하였다. 하천수위는 기준수위표와의 검토를 통해 자료를 확정하였으며, 하천유출량은 기존 유량측정성과와 단면검토를 통해 수위-유량관계곡선식을 개발하고, 확정된 수위자료를 적용하여 산정하였다. 그리고 증발산량은 유역내의 기상관측자료와 유역인근 3개 관측소(동두천, 파주, 철원)의 기상자료를 이용하여 잠재증발산량을 산정하여 추정한 값이다. 각 물순환 성분별로 생성된 2021년의 차탄천 유역(보막교 수위관측소 기준)의 총강우량은 1,149.8mm이며, 하천유출량은 701.2mm(총강우량 대비 61.0%), 실제증발산량(잠재증발산량 추정값)은 381.3mm(33.2%)이며, 그 외는 유역 손실량이다. 이와 같이 산정된 물순환 성분별 자료는 유역의 물순환 과정 규명을 위한 기초자료로 매우 유용하게 활용될 수 있으며, 유역 물관리를 위한 의사결정 과정에 중요한 역할을 할 수 있을 것으로 기대된다.

• Journal of Korea Water Resources Association
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• v.56 no.12
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• pp.883-893
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• 2023

While South Korea's dependence on imported grains is very high, droughts impacts from exporting countries have been overlooked. Using the Evaporative Stress Index (ESI), this study globally analyzed frequency, extent, and long-term trends of agricultural droughts and their relation to natural oscillations and global crop prices. Results showed that global-scale correlations were found between ESI and soil moisture anomalies, and they were particularly strong in crop cultivation areas. The high correlations in crop cultivation areas imply a strong land-atmosphere coupling, which can lead to relatively large yield losses with a minor soil moisture deficits. ESI showed a clear decreasing trend in crop cultivation areas from 1991 to 2022, and this trend may continue due to global warming. The sharp increases in the grain prices in 2012 and 2022 were likely related to increased drought areas in major grain-exporting countries, and they seemed to elevate South Korea's producer price index. This study suggests the need for drought risk management for grain-exporting countries to reduce socioeconomic impacts in South Korea.

• Korean Journal of Poultry Science
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• v.51 no.2
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• pp.47-56
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• 2024

This study investigated the quality characteristics of low-fat chicken breast sausage with cauliflower powder to replace the fat. Cauliflower was freeze-dried and then ground into powder form. Sausagebatter was prepared separately according to the amount of fat and cauliflower powder added. 1) Control, sausage with 20% of pork fat, 2) LF, sausage with 3% of pork fat, 3) C0.5, sausage with 3% of pork fat and 0.5% of cauliflower powder, 4) C1.0, sausage with 3% of pork fat and 1.0% cauliflower powder. The prepared sausage batter was heated to a final internal temperature of 75℃. The pH of sausage batter increased with the addition of cauliflower powder (P<0.05). Storage loss and cooking loss increased in low-fat samples but decreased as the amount of cauliflower powder added increased (P<0.05). The hardness measured on the 30th day of storage decreased in LF but increased with the content of cauliflower powder (P<0.05). The redness and yellowness of the sausage increased with the addition of cauliflower powder. The malondialdehyde content of chicken breast sausages decreased at C0.5 and C1.0 on the 30th day of storage. The sausages with cauliflower powder received lower scores in sensory evaluation (P<0.05). Therefore, the addition of cauliflower powder to low-fat chicken breast sausage reduced overall sensory acceptability but improved water-holding capacity and oxidative stability.