• Korean Journal of Soil Science and Fertilizer
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• v.14 no.2
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• pp.95-103
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• 1981

This study was conducted to evaluate the effects of application of several soil amendment materials to an alluvial sandy soil on the rice growth and yield during the 1979. The materials used were the combinations of rice straw, rice hull, silicate fertilizer, red earth and zeolite. The results obtained were summarized as follows : 1. The application of soil amendment materials considerably increased the number of tillers, plant height and dry matter of rice plant. Particularly, the zeolite treated plot resulted in much better growth in the late stage rather than in the early stage. 2. The plots treated with silicate fertilizer, rice hull and zeolite significantly increased the rice yield and so did those with red earth statistically at 5 % level. However, it was not significant with rice straw. 3. By the application of these materials, the silica content in rice plant was continuously increased untill the heading stage, the nitrogen content was high at the maximum tillering stage and the panicle initiating stage and the phosphorus content was high at panicle initiating stage, which were censidered to be the factors of yield increase. However, in the straw treated plot, the contents of nitrogen, phosphorous and potassium were high, while the silica content was low in rice plant. 4. Further, soil pH, C. E. C., content s of organic matter and silicate in soil treated with those materials were increased after experiment. compared with in the soil before experiment.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 1999.04a
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• pp.77-77
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• 1999

담배용 필터에 사용되고 있는 재료는 아세테이트, 종이, 폴리프로펼렌, 부직포등이 주로 이용되고 있으 며 담배연기의 흡착능을 향상시키기 위한 방법으로 활성탄 제오라이트와 같은 흡착제를 담배필터에 첨가하여 사용하고 있다. 본 실험에서는 펼터에 가장 보편적으로 많이 사용하고 있는 활성탄을 종이 제조과정에 첨가하여 나타나는 물리적 특성을 관찰하였고 제조된 종이를 담배필터에 적용하기 위하여 현행 습식 크림핑(crimping)방법과는 달리 건식 크림핑(crimping)방법을 이용한 적합한 조건을 검토하 였으며 이에 따른 담배필터에서의 연기흡착능을 분석한 결과는 다음과 같다. 1. 시트의 물리적 특성과 담배 연기성분 홉착능을 예측하기 위하여 펄프의 불성과 uv 홉착능을 분 석한 결과 Sw-BKP가 Hw-BKP에 비하여 강도적 성질이 우수하였고 또한 메틸렌불루(methylene b blue) 흡착능도 높은 경 향을 나타내 었다. 2. 활성탄 함량의 증가에 따라 섬유간의 결합력이 약화됨에 따라서 시트의 인장강도 및 파열강도가 감 소하는 경향이 가장 크게 나타났으며 평량이 펼프 배합비보다 높은 인자로 작용하였다. 또한 인자 간의 교호작용에서는 평량과 활성탄 함량에 따라서 크게 나타났으며 평량, Sw-BKP의 함량이 증가할 수록 인장강도는 증가하였다. 3. Stiffness는 활성탄 함량 펄프 배합비 평량의 순에따라 중요한 인자로 작용하였고 활성탄 함량 이 많을수록 stiffness는 감소하였으며 평 량 Sw-BKP의 함량이 높을수록 증가하였다 인자간의 교 호작용은 평량과 활성탄 함량이 다른 요인에 비하여 높은 경향을 보였다. 4. 인열강도는 활성탄 함량이 증가함에 따라 가장 크게 감소하였고 시트의 평량이 펄프 배합비보다 높은 인자로 작용하였으며 평 량 Sw-BKP의 함량이 높을수록 증가하였다 인자간의 교호작용에서는 펄프 배합비와 활성탄 함량에 따라 크게 나타났다. 5. 종이 필터지에서 시트의 평량이 bulk에 가장 큰 인자로 작용하였는데 이는 같은 두께에서 평량올 변화시킨 요인으로 판단되며 시트의 평량이 높을수록 감소하였고 활성탄 함량, Sw-BKP의 배합비 가 높을수록 증가하였다. 또한, 인자간의 교호작용은 평 량과 활성 탄 함량에 따라 크게 작용하였다. 6 6. Crimp index는 관능검사 결과로서 활성탄 함량이 증가함에 따라 현저하게 저하되었으며 평량 및 S Sw-BKP의 배합비가 높을수록 양호한 결과를 나타내었다. 인자간의 교호작용에서는 평량과 펄프 배합비에 따라 가장 높은 경향을 나타내었다. 7 활성탄을 첨가하여 제조한 종이필터의 담배 연기성분 흡착능은 acetate tow에 charcoal을 첨가한 필터에 비하여 tar흡착능이 6% 이상 향상되었고, 특히 증기상 물질(vapour phase)중 aldehyde류에 대한 제거율(removal efficiency)이 높게 나타났다. 8. 건식 크림핑 방법에 의한 담배필터 제조시 펼프의 홉착능, 시트의 강도적 특성, 크림핑 조건 및 담 배 연기성분 흡착능 등을 고려하여 적정조건을 선정하였으며, 펄프 배합비(Sw-BKP따w-BKP)는 6 65/35, 시트의 평량은 40g/$m^2$ 활성탄 함량은 10% 이었다.

• Korean Journal of Food Science and Technology
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• v.14 no.3
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• pp.203-209
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• 1982

Commercial ice creams were subjected to chemical analysis and sensory evaluation by trained panel members. Chemical composition of commercial ice creams was not much different among the makers. The average contents of fat, total solid, total protein, milk solids-not-fat, milk lactose and crude ash were 8.53%, 34.18%, 3.43%, 11.02%, 6.17% and 0.84% in Carton, and 6.54%, 34.02%. 3.29%, 10.40%, 5.84% and 0.77% in Cone, respectively. Chemical properties of fat extracted from commercial ice creams were much different among the makers. The average values of acid, saponification, iodine and Reichert-Meissl value were 0.58, 221.88, 19.63 and 29.04 in Carton, and 0.65, 219.45, 18.64 and 28.82 in Cone. According to the results of triangle, ranking and scoring tests for commercial ice creams produced by four makers, significant difference on the sensory quality among four commercial ice cream samples was recognized at over 5 percent level. C and D samples had better sensory quality than A and B in both type of Carton and Cone.

• Korean Journal of Food Science and Technology
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• v.6 no.2
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• pp.75-78
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• 1974

An experiment has been carried out in order to analyze the main components of Korean Cattles' milk, and fractionate the milk protein by DEAE-cellulose column. The results obtained were summarized as follow. 1) The average values of specific gravity, pH and acidity of Korean Cattles milk which were negative in alcohol test were 1,036, 6.4 and 0.21, respectively. 2) The average values of total solids, solids-not-fat, protein, lactose and ash contents of Korean Cattles milk were 11.61%, 9.53%, 2.08%, 3.99%, 4.76% and 0.86%, respectively. 3) Distribution of casein, whey protein, N.P.N., protein precipitated in 12% TCA, lactoglobulin and lactalbumin contents of the milk were 3.07%, 1.13%, 0.10%, 4.06%, 0.34% and 0.66%, respectively. 4) Acid casein obtained from Korean Cattles milk was fractionated into four fractions on DEAE-cellulose column with 0.005M tris-citrate buffer containing 6M urea, pH 8.6, and the ratio of the fraction I, II, III and IV was 3.24%, 52.67%, 26.22% and 17.87%, respectively. 5) Whey protein obtained from Korean Cattles milk was also fractionated into four fractions on DEAE-cellulose column with 0.04M phosphate buffer, pH 5.8, and the ratio of the fraction I, II, III and IV was 41.74%, 10.17%, 1.50% and 46.59%, respectively.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.1
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• pp.85-97
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• 1993

Grouping of the Korean traditional rice processed foods and their historical background in development were surveyed, principally being concentrated on the current topics reported on the rice-processed foods such as rice cakes and rice cookies. Rice-processed foods could be classified into seven groups according to the literature reported so far: rice gruels, boiled rices, rice cakes, alcoholic liquors, non-alcoholic beverages and seasonings. Among them, rice gruels and boiled rices were further divided into seven to eight groups based on their characteristics together with added materials. Eighty one names of rice cakes were reported in the literature, however it might be condensed to five groups according to their processing methods. Ninety different alcoholic liquors were found and arranged according to the cited period in the literature. Five kinds of rice cookies and nine kinds of non-alcoholic beverages were found in the literature. These are maintained until today with almost identical methods of preparation as described in the old literature. The scientific research results on the Korean traditional rice cakes and cookies published in the literatures were reviewed. A total of forty one research papers were collected: twenty seven papers on rice cakes and fourteen papers on rice cookies. Most of the researches were concerned to the processing conditions. The author felt deeply some too short of researches in the physicochemical changes during processing, the maintenance of the products quality and the industrialization of the traditional processing methods in rice foods.

• Korean Journal of Environmental Agriculture
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• v.16 no.2
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• pp.181-186
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• 1997

Since volcanic ash soils in Cheju island have high capacities of adsorption and immobilization of phosphate, a relatively high rate of P application has been recommended in citrus orchards for many years and such a large amount of P application could be problematic both in agricultural and environmental point of view. The objective of this study was to test whether arbuscular-mycorrhizae can be used to improve P availability in Cheju citrus orchard soils. Soil, root and leaf samples were taken from 14 citrus orchards of different location and soil texture. Mycorrhizal spore distribution in the soils, mycorrhizal infection ratio on the citrus roots, and mineral nutrients in leaf samples were determined. Numbers of mycorrhizal spore were in the range of $9,000{\sim}40,000/100g$ soil. The population level was not correlated with any of the soil characteristics examined. Mycorrhizae were found in all of the examined orchards and root infection ratio varied between $14{\sim}60%$. The mycorrhizae infection ratio differed substantially in different soils. Although root infection was high at soils with low extractable P level, it was not significantly correlated with other soil factors measured. Since a positive correlation was observed between leaf P concentration and root infection, enhancement of P uptake seemed to be associated with mycorrhizal infection. These results indicate that mycorrhizae could be a useful method to reduce P applications in Cheju citrus orchards.

• Applied Biological Chemistry
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• v.36 no.3
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• pp.146-153
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• 1993

The changes in water uptake rate, cooking property, color of rice grain, gelatinization property of milled rice during storage were studied. The water uptake rate constant of milled rice during storage at $4{\sim}30^{\circ}C$ for 3 months decreased, which was more pronounced at elevated storage temperatures. The activation energy of water uptake was different below and above $25^{\circ}C$ of storage temperature. The activation energy after storage for 3 months below and above $25^{\circ}C$ was 608 and 1269 cal/mole, respectively. The rice grain became harder and the cooking time was prolonged by $3{\sim}8$ minutes upon storage. The cooking rate constant was linearly decreased as a function of storage time. The activation energy of cooking after 1 month of storage was 235 cal/mole, which was increased by 1.7 times after storage of 1.5 months and thereafter by 1.2 times with the increase of 0.5 month. There were no significant changes in color of milled rice grains during storage at $4^{\circ}C$, but the increase of b value was observed at higher temperatures. The Initial pasting temperature of rice flour remained essentially unchanged during storage, but the peak viscosity consistently increased with the increase of storage time and temperature. The gelatinization temperature of rice flour by differential scanning calorimetry was not changed but enthalpy of gelatinization was decreased during storage.

• Applied Biological Chemistry
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• v.33 no.1
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• pp.52-61
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• 1990

Fish protein was acylated with acetic anhydride(AA), succinic anhydride(SA) and maleic anhydride(MA) in order to improve the functional properties of the protein. The surface hydrophobicity and functional properties of protein were measured to study the relationship between them. It was found that the extented acylation of nucleophilic groups such as amino and sulfhydryl groups of the amino acid residues of fish protein was higher than other groups when acylated with AA, and the degree of acylation was 89.5 % for amino groups and 72.2 % for sulfhydryl groups. The surface hydrophobicity of fish protein was decreased by succinylation and maleylation, whereas acetylation caused tittle change. The acylated fish protein concentrate(FPC) showed higher surface hydrophobicity than the acylated fish myofibrilla protein(FMP). Acylation with AA, SA and MA of fish protein resulted in a significant increase in protein solubility, emulsifier properties, foaming properties, water adsorption capacity and oil adsorption capacity. These properties of acylated FMP were more improved than those of acylated FPC. Decrease in protein hydrophobicity was highly correlated with increase in protein solubility, and emulsifier properties and foaming properties were largely dependent on the solubility as well as surface hydrophobicity. The water adsorption capacity of the protein was significantly affected by solubility. Surface hydrophobicity had greater influence on oil adsorption capacity, whereas it had tittle effect on water adsorption capacity.

• Journal of the Korean Applied Science and Technology
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• v.34 no.3
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• pp.504-514
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• 2017

This study was carried out to investigate the emulsifying properties of concentrated red ginseng extract (CRGE). First, we determined the interfacial tension of CRGE at the oil-water interface. Second, oil-in-water emulsions were prepared with CRGE and then their physicochemical properties such as fat globule size, zeta-potential, dispersion stability, and microscopic characteristics were determined. It was found that interfacial tension gradually decreased with increasing CRGE concentration, indicative of some surface activity. In emulsions, fat globule size was decreased as CRGE concentration increased, showing a critical value ($d_{43}$ ≒ $0.39{\mu}m$) at ${\geq}3.5wt%$ of CRGE. In addition, pH and NaCl also influenced on fat globule sizes; they were increased in acidic conditions ($pH{\leq}3$) or in higher NaCl concentration (${\geq}0.4M$) and these results were interpreted in view of the change in zeta potentials. The dispersion stability by separation analyzer ($LUMiFuge^{(R)}$) showed that it was more stable in emulsions with higher CRGE concentration (i.e., ${\geq}3.5wt%$). In conclusion, CRGE was surface-active and it could be used as an emulsifier in preparation of food emulsions.

• Food Science and Preservation
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• v.15 no.2
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• pp.293-299
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• 2008

Bacillus sp. SP-KSW3 is an auxothroph bacteria that is being used for starter in fermentation. Physico-chemical characteristics, enzyme activities, ACE inhibitor and antimutagenicity in fermented soybean (Kanjang) inoculated with Bacillus sp. SP-KSW3 starter was investigated for the ripening duration of fermentation. Tyrosinase and ACE showed 7% higher activity degree on the Kanjang maturated fermented 2 years with Bacillus sp. SP-KSW3 (Type I) than test field than Kanjang maturated 2 years (control). For antimutagenicity using S. enterica serovar Typhimurium TA100 against MNNG and NPD showed 35.17% and 28.37% (Type I). Similarly, S. enterica serovar Typhimurium TA98 was used against NPD and NQO showed 25.48% and 21.64% (Type I), respectively. Hydrogen donating ability 2 year for maturing (Type I) appeared most highly in the test eulogy 83.1% which it makes. Daidzin of isoflavone in fermented soybean showed similarly. Genistein was not detected The initial test field for daidzin and genistein contained 3.95 mg/kg and 1.25 mg/kg (Type I), respectively.