• Korean Journal of Agricultural and Forest Meteorology
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• v.1 no.2
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• pp.160-164
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• 1999

Subsurface environments, including the intermediate vadose zone and aquifers, may be contributing to increased atmospheric concentrations of $N_2$O. Denitrification appears to be the major source of $N_2$O in the subsurface environment. In the intermediate vadose zone, the level of denitrifying activity is dependent on the soil morphology, particularly stratified layers within the soil profile, which impede water and solute movement and create conditions favorable for denitrification. Movement of organic C from the soil surface appears to support denitrifying activity by providing an energy source and increasing the consumption of $O_2$. Denitrirication and $N_2$O production have been observed in aquifers but appear to be of greatest significance in shallow unconfined aquifers. The lack of organic C, N $O_2$, or anaerobiosis is often a limiting factor for activity but seems to be site specific. The presence of denitrifying bacteria does not appear to be a major limitation, based on published results, but the ubiquity of denitrifiers in subsurface environments needs to be confirmed. The fate of the $N_2$O produced in subsurface environments is unknown. Transport of $N_2$O by up ward diffusion, by outgassing at contacts with surface waters, and by ground water use need to be quantified to determine the contribution to atmospheric $N_2$O. Contamination of subsurface environment with N $O_3$$^{ }$ and organics has the potential for increasing the contribution to atmospheric $N_2$O by enhancing denitrification .

• Journal of the Korea institute for structural maintenance and inspection
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• v.9 no.3
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• pp.187-194
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• 2005

This paper deals with a waterproof and mechanical feature of concrete using an inorganic self waterproof agent. The waterproof agents having been used in our country were a membrane agent, penetration agent and an organic waterproof agent. However, these agents have a lot of problems such as losing the effect of waterproof in the environment of lots of water, the difficulty of dispersion. For the clear of problems of these water -proof agents, we used the inorganic waterproof agent. This agent was made from inorganic fluosilicate. Generally, a waterproof agent has been used only for the waterproof effect. In this paper, however through the some tests of concrete using the inorganic self waterproof agent, we recognized that the concrete using the agent is more excellent in some peculiar properties than general concrete's properties. In this paper, we performed compressive strength, permeability, pore volume test, etc. As a result, the concrete of using the agent is more excellent in economy, waterproof, compressive strength.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.742-746
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• 2000

Quality improvements of soybean sprouts on DSSE(Defatted Sesame Seed Extracts)-treated cultivation were determined in terms of growth rate, nutrient compositions value and the total bacteria. The length, diameter and weight of treated soybean sprouts were increased by 6.2%, 10.0% and 9.1%, respectively, compared with control. The contents of moisture, crude ash, crude fat of the treated soybean sprouts were similar to the control soybean sprouts, whereas crude protein content of the treated sprouts was 17% higher than the control. Both soybean sprouts contained 17 amino acids but the treated sprouts contained the higher contents of glutamic acid, threonine, methionine, tyrosine and valine. Little difference in fatty acid composition was noted between the two soybean sprout samples. Vitamin C contents of the treated soybean sprouts were 18.2 mg%, which corresponds to about 50% more vitamin C than the control. The treated soybean sprouts contained higher contents in minerals such as K, P and Ca than those of the control. The total bacteria of soybean sprouts in the control soybean sprouts increased rapidly after 2-day storage, but treated soybean sprouts increased immediately after 4-day storage.

• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.269-276
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• 1983

Experiments were performed to study the rheological and baking properties of bread fortified with various amounts of filefish protein concentrate (FPC). Doughs were prepared from mixtures containing wheat flour and 5,10,15 and 20% of FPC. Standard methods were used to evaluate the rheology of doughs and characteristics of bread. The results were as follows. 1. The water absorption of the fortified doughs increased as FPC increased. FPC caused an increase in development time and stability as measured by Farinograph. 2. In the extensigraph test, FPC yielded a decrease in extensibility and an increase in resistance to extension. 3. Baking tests demonstrated that addition of FPC decreased the volume of loaf and made the crumb darker and coarser. 4. Additional tests were made to examine effect of sodium stearoyl lactylate (SSL) added at 0.25, 0.50, 1.00 and 2.00% on doughs containing 10% headed & gutted FPC. The most appropriate amount of SSL as an additive was 0.5%. 5. In the farinograph, adding 0.5% SSL could delay dough development time and greatly increase stability. 6. When 0.5% SSL was added on doughs containing 5,10,15 and 20% headed & gutted FPC, baking quality was greatly improved. The breads containing up to 10% were acceptable by the addition of SSL, but not in higher level of FPC. 7. The results of sensory evaluations of bread showed that the color, texture and taste of bread containing 5% whole FPC and 5, 10% headed & gutted FPC were reasonably gacceptable.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.241-247
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• 1990

In order to develop a type of instant tea cassia tora seed, changes of constiuent amounts before and after roasting $(3{\pm}0.5min\;at\;170{\pm}5^{\circ}C)$ effective extracting solvent and it's optimum concentration, dehydration method and sensory scores were investigated. Moisture, lipid, reducing sugar, emodin and rhein were decreased by roasting, whereas protein, and total sugar of cassia tora increased. Color intensity and extracting efficacy were also increased. Of three kinds of solvent (water, methanol and ethanol), ethanol was highest in redness and yellowness of exeracts, and filtrate yield. Effective extracting concentration of ethanol for cassia tora was 50%(V/V). Freeze dry product(FDP) and spary dry product(SDP) showed coffee and aloe-like smell, coffee like brown color, rapid soluble in cold and hot water, and fast caking in air during storage. Free sugar contents were high in order of raffinose>fructose >glucose>maltose>sucrose Metallic contents were high in order of sodium>calcium>potassium>magnesium>iron. In sensory score for color, taste and aroma, FDP and SDP were both above 8.0 point, however, of them FDP more or less higher than SDP In addion, score in developing value as an instant tea was above 8.0 point (valuable).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.3
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• pp.211-215
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• 1983

The changes of microflora during fermentation of low salted sardine were observed. The viable cell count in the low salt fermented sardine with $8\%\;or\;10\%$ salt showed lower than that of control ($20\%$ salt) during the fermentation period and it was considered that the microbial growth was controlled by adding ethanol, sorbitol and lactic acid. Among 48 strains isolated, 7 genus of bacteria and 1 genus of yeast were identified during the fermentation of sardine. The changes of microflora also occurred during fermentation depending on the salt levels in the product. Brevibacterium, Pseudomonas, Flavobacterium and Baciilus were detected at early stage of fermentation and they disappeared after 50 days fermentation from the product with $20\%$ salt and Halobacterium, Micrococcus, Pediococcus and Torulopsis were isolated, whereas Brevibacterium, Micrococcus and Pediococcus were isolated from the product with $8\%\;or\;10\%$ salt.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1042-1047
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• 2014

This study examined the quality characteristics of Yanggaeng added with tomato powder (0, 5, 10, 15, and 20%) and oligosaccharides instead of red beans and sugar. The moisture content of tomato Yanggaeng was 45.89~33.64% and was highest in the control group. The pH ranged 3.96~6.24 and significant decreased with the addition of tomato powder. Hunter's color value, lightness (L value) were the highest in Yanggaeng added with 20% tomato powder. Redness (a value) increased with tomato powder content, except for 20% tomato powder. Yellowness (b value) significantly increased with tomato powder content (P<0.05) but decreased with 20% tomato powder. In the texture profile analysis, hardness, cohesiveness, gumminess, and chewiness significantly decreased (P<0.05) with the addition of tomato powder. Total soluble solid content ($^{\circ}Brix$) was the highest (5.16) in the control group, whereas that of tomato Yanggaeng ranged 4.46~4.92 and significantly decreased (P<0.05) with the addition of tomato powder. The antioxidative activity based on 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of Yanggaeng increased with the concentration of tomato powder, although those of Yanggaeng added with 15% and 20% tomato powder were not significantly different (P<0.05). Yanggaeng added with 5 and 10% tomato powder showed acceptable sensory properties, including color, flavor, sweet taste, sour taste, and overall quality. In terms of sensory evaluation and antioxidant activity, the results show that Yanggaeng added with 10% tomato powder was the best, but more research should be conducted in order to improve sensory acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.6
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• pp.775-783
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• 2008

This study was performed to research quality characteristics of yellow layer cakes added with diacylglycerol oil and their effectiveness in reducing trans fatty acids and inhibiting accumulation of fats in the body. The diacylglycerol oil used in this study contained 80% diacylglycerol. In treatments 0, 10, 20, 30 and 40% of the weight of margarine were substituted with diacylglycerol oil. pH and specific gravity of cake batter of treatments increased with more diacylglycerol oil compared to that of the control group. Viscosity of cake batters of treatments also became higher with increasing diacylglycerol oil than that of the control. pH of cakes rose up with increasing amounts of diacylglycerol oil. Volume of cakes became bigger by reducing loss due to water evaporation in a baking process, resulting in a moister texture because of increased moisturizing capacity in oil. In the case of color, the Hunter's colorimetric lightness (L) got higher as the added amount was increased, and redness (a), yellowness (b) and color different ($\Delta$E) got lower against control accordingly. In particular, 30% treatment showed higher levels in the areas of volumes and moisture contents while 20 and 30% treatments were superior in sensory characteristics. Therefore, a yellow layer cake made by substituting 30% of the weight of margarine with diacylglycerol oil was expected to be a low-calorie cake because the oil improves taste and quality of cakes, reduces trans-fatty acids and inhibits accumulation of fats.

• The Korean Journal of Food And Nutrition
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• v.17 no.1
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• pp.53-59
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• 2004

To increase the nutritional and economic value of commercial peanut yogurt, a peanut yogurt was prepared by 12% skim milk added defatted peanut powder(DPP). The proximate compositions of DPP were moisture 2.3%, crude protein 31.39%, crude lipid 38.84, ash 2.89% and carbohydrate 24.58, respectively. The yogurt product were evaluated for acid production(pH, titratable acidity), number of viable cell, viscosity, color, quality-keeping property and sensory property. By addition of 5% and 10% DPP, the titratable acidity of yogurt was higher than that of yogurt not added DPP. The propagation of lactic acid bacteria was stimulated by adding 5% DPP, and the number of viable cells were about 8.9 log cfu/ml. On the other hand, the number of viable cells in control were 8.3 log cfu/ml. Viscosity of yogurt made from adding 5% and 10% DPP was higher than that of yogurt with only skim milk. When yogurt added with DPP was kept for 15 days at 5$^{\circ}C$ its quality-keeping was relatively good. As the DPP increased, L value(lightness) decreased and a value(redness) increased obviously but the b value(yellowness) of 5% peanut yogurt increased and 10% and 15% again decreased. The overall sensory scores of yogurts added with DPP showed lower than that of yogurt with only skim milk.

• Journal of the Korean Geosynthetics Society
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• v.16 no.4
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• pp.211-219
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• 2017

The spray-applied waterproofing membrane is installed on shotcrete or concrete surface to make impermeable layer with 3-5 mm thick for the purpose of waterproofing. This study aims to determine the internal structure of a spray-applied waterproofing membrane including pores by using X-ray CT technique. Before obtaining X-ray images of the membrane specimens, a waterproof performance test was performed on the membrane specimens with a water pressure of 500 kPa for 28 days. Results show that the movement of moisture is made through micropores. This is based on the fact that the large pores inside the membrane are not saturated and the degrees of saturation of the micropores are high. X-ray image is effective for determining the pore size distribution and whether the membrane with pores contains the water However, it is necessary to pay attention to the determination of water content, since water content may vary depending on the threshold value of X-ray image analysis applied to calculate the water content.