• Journal of Korea Soil Environment Society
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• v.3 no.2
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• pp.61-70
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• 1998

This research has been made for influence of forest environmental changes, such as tree-clearcutting affecting to soil chemical and physical properties, on water storage capacity at forest fire land in Keumsan, Chungnam. The analyzed factors were bulk density, porosity, field moisture saturated hydraulic conductivity air permeability and organic matter content, Field moisture saturated hydraulic conductivity and air permeability at uncutting sites were higher than those at clearcutting sites, especially the most differences were appeared at lower slope. After 2 years passed since forest fire, the most changeable parts of soil characteristics were 5-l5cm depth below soil surface. Total Porosity, coarse pore and fine pore at uncutting sites were higher than those at clearcutting sites. Also, as soil depth increased, total porosity and coarse pore were decreased. Bulk density at uncutting sites was lower than that at clearcutting sites, and was decreased as soil depth increased. The order of the change trend in field moisture saturated hydraulic conductivity, air permeability and porosity was slope lower>middle>upper. Organic matter content at uncutting sites were higher than those at clearcutting sites, and decreased as soil depth increased. As soil depth increased, bulk density had the positive correlation, in other hand, porosity, coarse pore, field moisture saturated hydraulic conductivity, air permeability and organic matter content had the negative correlation. It was concluded that forest environmental changes by forest fire degrade soil physical and chemical properties.

• Journal of the Korean Society of Food Culture
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• v.20 no.2
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• pp.186-193
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• 2005

The antioxidative and antimicrobial activities were carried on the leeks (Allium tuberosun R.) ethanol extracts in order to find out new food functional components. Three species of leeks used in this study were Chinese leek(long type, LL), general leek(medium type, LM), and medicinal leek (short type, LS). Total amounts of polyphenol compounds in LS was shown as the highest (436.60mg%) value. All of ethanol extracts of these leeks were shown to be had good electron donating ability(EDA) and nitrite scavenging activity. Specialty, the ethanol extract of LS(LSEx) had the highest EDA 30.47% and nitrite scavenging activity 77.24% and the lowest was LMEx. The antioxidative activities of these ethanol extracts on the corn germ oil were measured by peroxide values(POV) and conjugated diene values (CDV) storaging for 30 days at $60{\pm}2^{\circ}C$. The antioxidative activities of these extracts by POV and CDV were determined as following order as LSEx> LLEx) LMEx. The antioxidative activities of all extract were presented as high tendency by increasing adding amounts (0.02%>0.05%>0.1%). When the antioxldative activities were compared with BHT and ${\alpha}-tocopherol$, the degree of the antioxidative activities of these extracts were certified as lower than BHT and higher than ${\alpha}-tocopherol$. And also LSEx, LMEx, and LLEx had antimicrobial effects on the several micro organisms, especially the effect on the Pseudomonas aeruginasa was remarkable. While LMEx had shown inhibit effect on most of micro organism used in this study.

• Korean Journal of Food Science and Technology
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• v.17 no.2
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• pp.107-112
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• 1985

Viscometric properties of japonica(Olchal) and japonica${\times}$indica(Hankang and Suwon 317) waxy rice starches were investigated. Light transmittance of starch suspension increased from $50^{\circ}{\sim}55^{\circ}C$ and remained constant after $75^{\circ}C$. Swelling power was in the order of Hankang, Suwon 317 and Olchal. Amylograph data revealed that Hankang had the highest viscosity at all reference points. The apparent viscosity of 5% starch suspension indicated that the j${\times}$indica starches were completely gelatinized after 30 min cooking at $65^{\circ}C$ whereas japonica starch at $70^{\circ}C$. The apparent viscosity of gelatinized starch at $121^{\circ}C$(15 psig) was higher compared to that of gelatinized one at $95^{\circ}C$. Hankang was the most susceptable to alkali gelatinization followed by Suwon 317 and Olchal.

• Korean journal of food and cookery science
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• v.7 no.4
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• pp.15-22
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• 1991

Changes in cooking properties of kidney beans A (reddish purple), B (mosaic), and C (pale yellow) during storage at $4^{\circ}$, $20^{\circ}$ and $30^{\circ}C$ for 5 months were examined. The weight and volume gains of raw beans during soaking at $30^{\circ}C$ were the greatest in kidney bean A followed by B and C, which were decreased from 3 months storage at $30^{\circ}C$. The weight gain, solid loss and hardness of cooked beans at $100^{\circ}C$ for 40 min decreased from 3 months of storage at $30^{\circ}C$ in all samples. The amylograms of whole kidney bean flours showed no peak and continuous increase of viscosity during heating. The kidney bean A showed the higher values in all reference points than kidney beans B and C which had similar amylogram patterns.

• Korean Journal of Soil Science and Fertilizer
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• v.20 no.4
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• pp.321-326
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• 1987

This study was conducted to obtain the basic information on the application of S-fertilizer in the cultivating soil of Garlic. The distributions of cation and anion according to the soil depth in paddy field were examined. The average $SO_4{^{-2}}$ contents of surface and subsoil were 72.1 ppm and 45.1 ppm in paddy soils, and 53.1 ppm and 19.5 ppm in upland soils, respectively. In paddy soils, the contents of $SO_4{^{-2}}$ showed a positive correlation to the contents of organic matter, total nitrogen, exchangeable K, Ca, Mg and Fe. Whereas in upland soils, the contents of $SO_4{^{-2}}$ showed a positive correlation to the contents of organic matter and total nitrogen in surface soils. The exchangeable Ca and Mg contents were found to be higher with soil depth, however, the K contents was found to become very low. The $SO_4{^{-2}}$ contents was found to be higher with soil depth, indicating that $SO_4{^{-2}}$ should be leached from surface soils by percolated water.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.521-527
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• 1989

This study was conducted to investigate the differneces in milling, physicochemical, rheological and end-product properties between Korean and American wheat cultivars. Also, rheological and bread baking properties of Korean wheat flour in blends with U.S. standard flour were investigated. The milling yield of Korean wheat rated 71.1% similar to 71.6% of U.S. wheat. The average AWRC 61.8% of the three Korean wheats ranked higher than the conventional value of 60% for classifying hard and soft wheat. The cookies made from Korean wheat flour showed comparatively good spread with diameter of 8.5-8.9 cm, and marked recommendable top grain score. The volume ranges 975-1175 cc of sponge cake made from all cultivars tested were lower about 4-26% than that of standard cake flour. especially, Wonkwang was selected as one which has special characteristics good for cookie and sponge cake. The volumes of breads from Korean wheat 리ours ranged 924-1020 cc, and Yongkwang of 1020cc marked the most appropriate characteristics for bread-making among the tested wheats. The proper blending ratio of Korean wheat flour to U.S. bread standard flour was revealed 30% in bread-making.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.51-56
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• 2002

This study was carried out to develop a traditional functional beverage by using hot-water extraction of dried peels of Korean tangerine. The pH of the hot-water extracts of dried tangerine peels decreased as the extraction time increased. The acidity and viscosity of the extracts increased as the extraction time increased. The antioxidative activity of the extracts during the extraction was monitored by measuring the electron donating ability. The electron donating abilities of the extracts were in the range of 80.93-83.27%. Extraction time did not affect the antioxidative activity of the extracts. The fibrinolytic activity of the extracts increased as the extraction time increased. The pH of the beverage made with the peel extract was not affected by the extraction time and the kind of sweetener added. The viscosity of the beverage increased as the extraction time increased. In sensory evaluation the highest score was obtained in the beverage samples made with the ones extracted for 180 min and added with sugar. The aboveresults indicate that the dried peel of Korean tangerine can be used as a functional material in beverage industry.

• Korean Journal of Environmental Agriculture
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• v.3 no.1
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• pp.52-56
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• 1984

In order to evaluate the applicability of two kinds of antibiotic fermentation residues on rice and tomato growth, yield, yield components, and some indicators for plant growing status were checked including analysis of physico-chemical properties of these two antibiotic fermentation residues. The results obtained are as follows: 1) These two antibiotic fermentation residues contain high organic matter ($21.6{\sim}24.2%$), phosphorus ($2900{\sim}4600 ppm$) and exchangeable cations ($55.4{\sim}138.3 meq/100 g$,), showing their pH values of $7.0{\sim}8.0$ range. 2) Both have developed net positive charge rather high and stiffly that exhibits high negative ion adsorption capacities, accordingly showing higher zero point of charges($pH 7.0{\sim}8.0$) than those of common soils. 3) The effect of the two kinds of antibiotic fermentation residues on rice growth was more or less the same comparable to the effect of the other fertilizers applied, showing the maximum yield at the application rate of 40 ㎏/10a. 4) The effect of these antibiotic fermentation residues on tomato growth was also similar to effects on rice plant showing the yield increment upon fertilizer application including two antibiotic fermentation residues but no significant differences among fertilizers. 5) According to the plant growing status, plant height, dry matter, number of effective tillers and grain number per panicle of rice and plant height and fresh weight of plant of tomato showed similar trend with yield of both plants.

• Journal of the Korean Chemical Society
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• v.38 no.8
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• pp.585-589
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• 1994

The complexation of cadmium(II) with a well characterized local soil fulvic acid was investigated at different solution pH and fulvic acid concentration using ion selective electrode. The stability constants were determined using a continuous distribution model based on Scatchard Plot; this model takes into consideration the diversitv of cation binding sites on a naturally occurring organic macromolecules even if the nature of the binding sites may not be known. The mean value of $logKi(\mu)$ was found to increase at higher pH(pH 4.0: ${\mu}=3.79{\pm}0.74$ l\;mol^{-1}; pH 6.0: ${\mu}=4.51{\pm}0.78$ l\;mol^{-1}$), and in more dilute fulvic acid concentration([FA] = 50 mgl$^{-1}: {\mu}=4.16{\pm}0.60$ l\;mol^{-1}; [FA]=151 mgl$^{-1}:{\mu}=3.75{\pm}0.5\;l\;mol^{-1}$). The intrinsic constant(logKint) for binding at the strongest site was measured to be around $4.72\;l\;mol^{-1}$ at both pH4.0 and 5.0, but was found to be increased to $6.03\;l\;mol^{-1}$ when pH was 6.0.

• Food Science and Preservation
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• v.15 no.4
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• pp.598-605
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• 2008

Korean traditional soy paste(Doenjang) was fermented for 90 days using, as a starter, a Meju prepared by inoculation of Bacillus subtilis cells. Changes in physiochemical and functional properties were investigated during fermentation. Amylase and protease activities increased and showed maximal levels(4.11 and 7.75 units/mL, respectively) after 60 days of fermentation. Both enzyme activities then fell. Inhibitory activities of the soy paste against tyrosinase and angiotensin converting enzyme(ACE) increased during the fermentation period. Antimutagenic activities during fermentation were determined using the S. enterica serovar Typhimurium TA100 and TA98 analysis system. No significant differences in activity were observed in soy pastes prepared with or without B. subtilis. Antimutagenic activities against the activities of N-methyl-N'-nitro-N-nitrosoguanidine(MNNG) and 4-nitro-O-phenylenediamine (NPD) increased and reached 70.33% and 60.22%, respectively, after 90 days of fermentation, as assessed using the tester strain TA100. Against the actions of NPD and 4-nitroquinoline-1-oxide(NQO), antimutagenic activities also increased during fermentation and reached 50.84% and 47.01%, respectively, as assessed using the tester strain TA98. The genistin content was much higher(187.48 g/g) in soy paste prepared using B. subtilis inoculation than the level(31.30 g/g) seen in soy paste prepared without bacterial inoculation, although the contents of daidzein and genistein were slightly reduced under such circumstances.