• Korean Journal of Food Science and Technology
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• v.49 no.6
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• pp.632-637
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• 2017

This study was conducted to determine the minimal processing characteristics of four vegetables (brown mustard, kale, red beet and red lettuce) for wrapping (Ssam). Prior to evaluation, the vegetable leaves were cut, washed, and packaged. The texture, weight loss, browning index, pH, gas concentrations ($O_2$ and $CO_2$), microbial growth, and organoleptic qualities of the leaves were assessed at $10^{\circ}C$ for 7 days. The cutting strength of red beet was significantly different among leaves. The initial springiness of brown mustard was the lowest (0.98%). The weight loss varied between 0.24 to 4.77%, pH ranged from 6.00 to 6.95, and browning index increased to 0.95 during storage. Changes of gas composition were lower in cut leaf than whole leaf. Aerobic bacteria (4.9-8.0 log CFU/g), yeast (not detected), mold (-3.5 log CFU/g), and total coliforms (5.0-8.0 log CFU/g) were assessed in the samples. Thus, overall quality of kale and red beet leaves with minimal processing showed satisfactory results when stored for 7 days.

• Food Science of Animal Resources
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• v.20 no.4
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• pp.296-302
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• 2000

산패된 미강을 닭과 돼지에게 급여하여 사육시킨후 도축한 고기에서 저장중 색깔과 지방산화 변화를 구명하기 위하여 실시하였다. 사료배합 조성에서 탈지강을 첨가한 것을 대조구로 하여 신선한 미강(유리지방산함량 8.2%)과 산패괸 미강(유리지방산함량 15.6%)을 돼지(삼원교잡종, Landrace $\times$Yorkshire$\times$Duroc)사료에 각각 20% 첨가하여 평균 종료체중 92kg이 될 때까지 56일간 사육하였으며, 닭(Avi-an 종) 사료에 각각 10%를 첨가하여 3주령부터 급여를 시작하명서 3주간 사육하였다.도축후 1$^{\circ}C$에서 24시간 후에 발골 및 세절하여 함기포장을 한 다음-2$0^{\circ}C$에서 3개월간 저장하였다. 산패된 미강급여구는 신선한 미강급여구에 비해 저장중 명도(L*)가 낮았고 적색도/황색도(a*/b*)는 높았다. 모든 급여구는 저장기간 동안 황색도(b*)는 증가하였고 적색도는 감소하였다. 저장 0일에 비해 3개월에 있어서 계육과 돈육의 적색강도 감소율을 보면 산패된 미강급여구가 66%와 67%로 미강급여구의 84%와 78%나 비급여구의 84%와 77%에 비해 유의적으로 낮게 나타나 가장 많이 변색되었다. 세절육의 냉동중 지방산화는 계육에서 더 많이 진행되었고 저장 1개월만에 급증하였다. 미강을 급여구가 신선한 미강급여구에 비해 산화억제력이 약했다. 따라서 닭과 돼지에 미강을 급여하면 탈지강 급여구에 비해 식육에서 지방산화를 더 많이 억제시키지만, 미강의 산패 정도가 식육의 산화에도 직접적으로 영향을 끼치는 것으로 나타났다.

• Food Science and Preservation
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• v.22 no.2
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• pp.241-250
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• 2015

This study investigated the sensory attributes of Satsuma mandarins to provide basic data for the establishment of a quality grade establishment of mandarins. Samples of the mandarins in different sizes (small, medium, and large) were collected via organic green house cultivation, conventional cultivation without pesticides and conventional cultivation in Jeju Island. Eight trained panels performed the triplicate measurements. From the results of the quantitative descriptive analysis, mandarin samples were selected with five types of appearances (gloss intensity, color intensity, peel width, damage degree, and peel texture), three types of odors (sour, sweet, fresh), six types of tastes (sour, sweet, bitter, fresh, tasteless, and off flavor) four types of texture (hardness, granule toughness, juicy, and tough feel), and three types of after-tastes (sour, sweet, and bitter). The results of the analysis of the quality characteristics of the samples showed that their, pH, total acidity and solids contents differed depending on the size of the samples more than their cultivation methods. The correlation coefficients between the quality properties of the mandarins showed that their, sample size was positively correlated with their peel width and toughness. Moreover, the soluble solid of sample was positively correlated with its color intensity, sweet and fresh orange flavor. However, soluble solid content of the samples was negatively coreelated with their bitter flavor, tastelessness, and off flavor. In the principal component analysis of the sensory attributes data, PC1 represented the soluble solid, gross intensity, orange color, sour and sweet odor, unique mandarin flavor (sweet and, fresh orange), etc., and PC2 (26.77%) the size, pH, sample acidity, and peel texture.

• Korean Journal of Plant Resources
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• v.8 no.1
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• pp.95-114
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• 1995

Sejong-Jirhiji, completed in 1454, has records on Anthropologic and NaturalGeography, Economy, Military affairs and Indusry, especially in the side of Industry, resources plant is included. It has much more species, which are almost wild and only a few cultivated, tham in the Moden book of Geography. The total species of resources plant recorded in 8 provinces are 1277, but by the system of classifcation they are 104 families and 267 species. It is almost same record as in Hyang- Yak Chip Seong Bang published in 1433, in which the total species are 103 families, 281 species. We can see the voluntary will to avoid chinese chemical, expensive and difficult to get, and to exploit our own in this book. Among these, Cullen coryliforia included in Leguminosae, Styrax benzoin included in Styraceae and Ocimum sanctum included in Labiatae are plants of trophic or subtropic. We don't know through which passage do they come. The different names on a same species give a difficult problem in understanding the traditional book. Today resources plant's spread recorded in Sejong-Jirhiji gives a referential help, and Korean botany is based on it.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2006.05a
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• pp.107-111
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• 2006

본 연구는 돼지 품종에 따른 지방 함량, 지방산 조성 및 전자코에 의한 향기 패턴의 차이를 분석하고자 실시하였으며, 평균 생시체중이 111 kg인 멧돼지 5두, 64 kg인 재래흑돼지 5두 및 114 kg인 개량종 돼지($Landrace{\times}Yorkshire$) 5두의 등심(M. longissimus) 부위를 본 실험에 이용하였다. 근내 지방함량은 재래흑돼지가 멧돼지, 개량종 돼지보다 유의적으로 높았다(p<0.05). 지방산 조성에서 C14:0, C18:3n3, MUFA/SFA 비율은 재래흑돼지가 가장 유의적으로 높았으며(p<0.05), C18:1n9는 개량종 돼지가 멧돼지보다 높았다(p<0.05). C16:1n7, C18:1n7, UFA/SFA 비율은 멧돼지가 가장 높았으며(p<0.05), C18:0, C20:1n9는 멧돼지가 가장 낮았다(p<0.05). C20:4 n6은 멧돼지가 개량종 돼지보다 높았고(p<0.05), C22:4n6은 재래흑돼지가 가장 높았으며(p<0.05), C22:5n3은 멧돼지가 재래흑돼지보다 높았다(p<0.05). PUFA n6/n3 비율은 개량종 돼지가 가장 낮았으며(p<0.05), 멧돼지가 재래흑돼지보다 낮았다(p<0.05). 전자코의 PCA에 의한 향기패턴은 신선육에서 품종에 따른 차이가 명확히 나타났으며, 가열육에서는 멧돼지 및 재래흑돼지, 개량종 돼지간에 차이가 나타났다. 따라서 재래흑돼지가 가장 높은 근내 지방 함량 및 가장 낮은 MUFA/SFA 비율을 가졌고, 멧돼지가 가장 높은 UFA/SFA 비율을 가졌으며, 개량종 돼지가 가장 낮은 PUFA n6/n3 비율을 가졌다. 또한 전자코에 의해 돼지 품종에 따른 돈육의 향기 패턴 차이를 효과적으로 분별할 수 있었다.

• Journal of the Korean Society for Railway
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• v.13 no.3
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• pp.309-316
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• 2010

When the horizontal and vertical curves are superimposed in railway alignments, which affects the running stability, ride comfort, and track maintenance costs. However, when designing new lines or realigning existing ones, there are many cases of superimposition caused by the existing fixed points (bridge, tunnel, turnout, and catenary system, etc) on the conventional lines and undesirable impacts on the environment, etc. In this study, when the horizontal and vertical curves are superimposed, in order to optimize the horizontal curve in aspect of the ride comfort, the object function was developed and verified by vehicle dynamic analysis. Also, the solution algorithm for simplified evaluation method was presented.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.38 no.2
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• pp.77-94
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• 2020

Gugok poems were an important material for studying the Gugok landscape garden(九曲園林). the landscape feature(景物)that emerges from poetry is an important material that expresses the sense of placefulness and garden consciousness(園林意識). However, many studies are passive about plant materials that can explore the perception of nature or the aesthetic embodiment process. Therefore, this study seeks to discover various symbolic meanings and reveal the context of plants that have appeared in Gugok poems in order to expand the research material of the Gugok culture. To carry out the purpose of the study, I collected a total of 25 related poems from 18 Gugoks and found a total of 20 species of trees. I used 'R-program' to derive the meaning of trees and examined the meaning of trees by intertextuality. According to the study, the 20 species of trees contained symbolic meanings of world of Taoist hermit, pursuit of study, constancy, true pleasure, dignity, honest poverty, reign of peace, nostalgia. Many species focused on the symbolism of the 'world of Taoist hermit' and then on the 'dignity' was the most frequent. A number of species, except for the peach, zelkova and oak, had multiple meanings. Among them, pine trees and lotus had a wide range of symbolic meanings and different meanings depending on the characteristics of the surrounding landscape. While the Gugok culture generally targets natural scenery, Yongsan, Toegye, Deoksan, and Jusan showed the characteristics of strengthening or reproducing symbolic meanings through artificial plating and gardening. In order to overcome the limitations of the peach tree, which symbolizes 'Mureungdowon(武陵桃園)', Gugok poems used maple trees and reeds as alternative species. In accordance with the above context, the trees appearing in the Gugok poems expressed their symbolic meaning differently according to the landscape features, acts and purposes of the Gugoks, rather than sticking to the traditional meaning.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1343-1356
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• 2008

The evaluation of microbiological quality for school food samples collected from 19 selected middle and high schools located in Seoul was undertaken. Eighty-nine food samples consisting of 38 non-pretreated vegetables, 13 pre-washed and cut vegetables, 9 meats and poultry, 3 fish and shellfish, 7 dried fish, and shellfish and 20 processed foods were collected. Aerobic plate count, total coliforms, and Escherichia coli (E. coli ) were detected using $Petrifilm^{TM}$, and the food-borne pathogens were screened by multiplex PCR with species-specific primer sets. Sequentially, the quantitative and confirmative test of the food-borne pathogens were carried out with the selective media and biochemical kits. The contamination of coliform counts was observed on the pre-washed vegetables ($3.4{\sim}4.3\;log\;CFU/g$) and meats ($2.2{\sim}4.3\;log\;CFU/g$). Also, the cooked foods were heavily contaminated with coliform, ranging from 1.0 to $5.5\;log\;CFU/g$. E. coli counts were found in 16 raw and cooked food samples, exceeding the microbiological standards for the guideline of safety management for school foods. Through PCR detection, B acillus cereus was detected in 32 raw and cooked foods, and quantitatively found in pre-washed carrot, radish, and pan-broiled dried shrimp and filefish ranging from $2.3{\sim}3.6\;log\;CFU/g$, respectively. E. coli O157:H7 was detected on frozen pork sample and was confirmed with API kit. Campylobacter jejuni was found in 3 ready-to-eat type vegetables. Vibrio parahaemolyticus were found in 4 pre-washed vegetables and 2 cooked foods, indicating unsatisfactory quality based upon the microbiological standards of ready-to-eat vegetables and cooked foods by Korea Food and Drug Administration. Salmonella spp. was detected in frozen chicken sample and confirmed by API kit and latex antisera agglutination.

• Korean Journal of Mineralogy and Petrology
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• v.35 no.3
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• pp.299-311
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• 2022

Rocks exposed to the surface are subject to long-term weathering, and such effects weaken their engineering stability. Especially as weathering progresses, the surface of rocks will be changed by weathering, and such surface changes will affect the engineering safety of the rock mass. In addition, the chemical species produced in the weathered rock have a direct effect on the surrounding environment or on the structure. In areas where rocks are exposed, such as mining areas, chemical species produced by weathering can have a serious impact on the surrounding natural environment. In this study, accelerated weathering experiments using freeze/thaw system were conducted on rocks that had already been weathered and fresh rocks, and surface changes of each rock were observed with confocal laser scanning microscope (CLSM), and chemical species were analyzed using IC/ICP-MS. As the weathering progressed, the surface roughness decreased, and the amount of chemical species produced increased. The results of this study can be used as basic data for evaluating engineering/environmental safety in areas where rocks are exposed.

• Korean Journal of Agricultural Science
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• v.15 no.1
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• pp.95-113
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• 1988

In order to find out changes of chemical components related to browning of dried jujube, four varieties were subjected to the proximate analysis. Boeun, one of the major varieties in Korea, was sun-dried and stored for 12 months and analyzed periodically for one year. Browning, titrable acidity, pH, contents of ascorbic acid, organic acid, total amino acid, free amino acid, free sugar, hydroxymethylfurfural (HMF) and phenolic compounds were determined and compared with those of fresh jujube. The results obtained are summarized as follows; 1. In comparison with other similar fruits, jujube was high contents of ascorbic acid (62-79mg%) and carbohydrate (22-28%) excluding fiber. 2. Browning was increased in both steam-treated and nontreated plot together as storage period was prolonged. 3. Ascorbic acid content of fresh jujube was as high as 297.4mg% DB, but it was decreased to 20.2mg% DB, after 12 months storage. Therefore, loss of ascorbic acid was very great up to 93% of its original content. 4. Five kinds of organic acid, oxalic, succinic, fumaric, malic and citric acid were identified as major organic acids. It was interesting that only fumaric acid content was increased while others decreased during storage. 5. Seventeen kinds of amino acid were identified in the analysis of total amino acid content. Major amino acids were found to be proline, threonine, glutamic acid and lysine. During 12 months storage, 30% of original total amino acid was decreased and this was mostly accounted for free amino acids. 6. Threonine, proline, alanine and valine were identified as free amino acids which showed 85% decrease after 12 months storage. 7. Free sugars of jujube were composed of fructose, glucose and sucrose. They showed 24% decrease after 12 months storage, Especially sucrose was not detected after 4 months storage. 8. HMF of dried jujube was isolated and identified. Its content was increased up to great extent as storage period prolonged. 9. Caffeic, ferulic and P-coumaric acid were identified as jujube phenolic compounds which were significantly decreased during storage. In conclusion, non-enzymatic browning was thought to be more important than enzymatic reaction in the dried jujube. Amino-carbonyl reaction, ascorbic acid oxidation and reaction between phenolic compounds and sugar or nitrogen compounds were observed to be related to this browning.