• Proceedings of the Korea Water Resources Association Conference
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• 2009.05a
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• pp.1939-1944
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• 2009

우리나라의 대표적인 도서지역인 제주도는 일반 내륙지역과 달리 지표수-지하수에 대한 연구가 지하수계에 대한 연구에 비해 미미한 실정이다. 제주도의 경우 내륙과 달리 대부분의 하천이 평상시 건천의 형태로 유지되며, 일정한 강우가 도달해야만 지표유출이 발생하는 경우가 많다. 이와 같은 하천특성은 내륙과 매우 상이하여 일반적으로 사용되는 유역 수문해석 방법으로는 수문성분의 정확한 산정을 기대하기 어렵고 이로 인해 지하수 해석에 있어서도 불확실성이 크게 증가하는 요인이 된다. 따라서 지표수의 정확한 거동과 지하수 해석의 불확실성을 줄이기 위해 유역개념의 물순환을 해석할 수 있는 지표수-지하수 연계 해석기술이 필요한 실정이다. 본 연구에서는 '삼다수 먹는샘물 환경영향조사'가 수행되어 비교적 정확한 지하수위 관측 자료가 확보되어 있고, 매우 제한적이기는 하나 하천의 유출량 조사가 수행된 바 있는 제주 표선 유역에 완전연동형 지표수-지하수 해석 프로그램인 SWAT-MODFLOW을 이용하여 지표수 유출성분과 지하수 유동변화를 동시에 고려한 분석을 수행하였다. 특히 MODFLOW의 Well 패키지와 SWAT의 물이동 옵션을 결합하여 표선유역의 198개 관측공의 양수를 동시에 모의하였다. 모의결과 지하수위는 비교적 양수에 비해 안정되게 유지되는 것을 알 수 있었고 이를 통해 현재 삼다수 공장의 양수량은 현재로서는 과다양수가 아닌 것으로 판단되었다. 현재의 양수량의 10배를 가정하여 모의를 한 결과, 지하수위는 함양에 의해 다시 회복되는 결과를 보이고 있어 이 지역의 실제 개발가능량에 대한 보다 심도있는 논의가 필요한 것으로 판단되었다. 나아가 이와 같은 분석을 통해 제주 지역의 전체의 지하수 개발가능량을 산정할 경우 제주지역의 지하수 관리방안이 새롭게 제시될 수 있을 것으로 기대된다.

• Journal of the Korean Recycled Construction Resources Institute
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• v.4 no.4
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• pp.111-116
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• 2009

In order to verify relevance propriety as material for improving and replacing agricultural land of soil(the rest is sorting soil) produced in treatment process of construction waste, this study executed physical, mechanics and soil analysis test with mixing sorting soil and farm land, crops rearing comparison test with replacing lower layer soil.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.490-495
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• 2005

Cooking is the final production stage of the food industry and is an essential part to define the distinctive feature. Consumers do not want to change their cooking styles because hey team the cooking styles as practices and customs from their region or their ancestor and they are skilled in their use. Corpulence is a major health concern in developed countries and developing countries alike. This study was conducted to suggest the arts of cooking for pork cutlet, a typical dish cooked by batter-fried food, and to decrease the intake of fat and calories. As a result, the fat contents of pork cutlet were lower (p<0.05) than when it was conducted with frying and oven baking. Especially, the pork cutlet cooked by oven baking showed a $10\%$ reduction in calories (p<0.05) compared to frying. The organic functional tests were satisfactory, and oven baking will help people who need dietary treatment.

• Food Science and Preservation
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• v.24 no.6
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• pp.802-812
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• 2017

This study was conducted to investigate the quality properties depending on the cultivation methods (general, organic, pesticide-free) of yuza and its various parts (peel, pulp, seed). The contents of hesperidin were the highest in yuza feel grown by pesticide-free method (13.23 mg/g). The contents of naringin presented a higher content in the peel, especially which of the general (4.62 mg/g) showed the highest value. Vitamin C analysis showed the highest content in the peel, significantly varied according to the cultivation method and various parts (p<0.05). Vitamin C value was significantly highest in organic peel, which was 770.02 mg/100 g, whereas among the peel, the pulp and the seed were it the lowest in the seed. The content of total polyphenols were the highest in general peel (0.85 mg/g). Flavonoid content of pesticide-free seed was significantly higher than those of the other yuja samples which was 0.89 mg/g (p<0.05). The DPPH radical scavenging activity was relatively more active in the peel among the above-mentioned three parts, especially the pesticide-free peel was most active, which was 73.94%. The ABTS radical scavenging activity of organic peel was significantly active among the samples, which was 84.47% (p<0.05). Based on these results, it can be said that yuja has variety of useful components in the pulp and the seed as well as the peel: and thus it's hight recommended to develop more varied yuja products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.8
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• pp.929-936
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• 2017

The purpose of this study was to compare the chemical components and biological activities of Salvia miltiorrhiza Bunge (SMB) from different cultivation regions (Gochang, Yeongyang, Jangheung, and China). Proximate compositions and contents of total polyphenols and flavonoids were measured. Depending on the cultivation region, proximate composition of SMB showed significant variations. Total polyphenol and total flavonoid contents were highest in Yeongyang SMB and Gochang SMB, respectively. We prepared hot water and 75% ethanol extracts of SMB from different cultivation regions and also investigated the biological effects of extracts on anti-oxidant, antibacterial, and anti-inflammatory activities. Extracts of Yeongyang SMB were the most effective at scavenging DPPH and ABTS free radicals, and hot water extract showed better scavenging activity than 75% ethanol extract. We observed that extracts of Yeongyang SMB exhibited the best antibacterial activity against Bacillus cereus, and 75% ethanol extract showed better antibacterial activity than water extract. Anti-inflammatory activities of SMB extracts from different cultivation regions were investigated through evaluation of their inhibitory effects on production of nitric oxide (NO) in lipopolysaccharides-induced RAW 264.7 cells. At $50{\mu}g/mL$, extract of China SMB showed the highest NO inhibitory activity of 34% among water extracts, and extract of Gochang SMB showed the highest NO inhibitory activity of 68% among 75% ethanol extracts. Salvianolic acid B level was the highest in extract of Yeongyang SMB with values of 110.59 mg/g for water extract and 111.93 mg/g for 75% ethanol extract.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.204-210
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• 2002

The quality characteristics and sensory evaluation of chungkookjang were investigated. The samples were prepared and fermented by the inoculation of Bacillus strains; B. subtilis, B. natto and B. licheniformis as a single starter, and mixed culture of B. natto and B. licheniformis on the industrialized model system. It was shown that microbial growth, protease activity, contents of amino-and ammonia-nitrogen and contents of organic acid were higher in B. subtilis inoculated sample, and were lower in B. licheniformis inoculated one. General quality characteristics of sample inoculated by mixed culture of B. natto and B. licheniformis took a middle position between each B. natto and B. licheniformis inoculated one. Fifty eight species of odor components were identified. Ethanol, 3-methyl-1-butanol, acetic acid, benzaldehyde and alkyl pyrazines were identified in all samples and most of other flavor components were strain specific. The contents of unpleasant smell components, alkyl pyrazines and benzaldehyde, were lower in B. licheniformis inoculated sample. The sensory evaluations showed that chungkookjang manufactured from mixed culture of B. natto and B.licheniformis was most acceptable. Therefore, results indicated that chungkookjang manufactured from mixed culture of B. natto and B. licheniformis induced better sensory quality than that of the control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.730-735
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• 2013

This study compared the nutritional components (proximate components, fatty acids, amino acids, minerals and vitamins) between genetically modified (GM) drought-tolerant rice and a parental rice cultivar (Ilmibyeo) as a non-GM control. Both GM and non-GM rices were grown and harvested in two different locations, Gunwi and Suweon in Korea. Proximate components (moisture, starch, protein, lipid, and ash contents) were similar between the drought-tolerant GM rice and the conventional non-GM rice. There were no significant differences between the GM and non-GM rice in most of their nutrient compositions, despite minor locational differences of some amino acids and minerals. These results indicate that transgenic rice with a genetically improved resistance to drought is equivalent to the parental rice cultivar without major changes in its chemical contents.

• Applied Biological Chemistry
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• v.17 no.1
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• pp.63-80
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• 1974

The chemical components of Citrus junos produced in Korea were divided into two parts; common and special components respectively. In the former the relation between the physiological effects of the plant and its ripening process was observed periodically while the latter was analyzed the ripening fruits for their effective utilization as food. The results are summarized as follows: 1. The analytical result of seasonal change showed that the rind ratio was higher than the flesh ratio and on a regional basis, the rind ratio was higher in the islands than on land areas. 2. In the experiment the moisture was increased until the third period, but afterwards it was made constant. While the content of crude fat, cellulose, ash, total acid and soluble non-nitrogen material were decreased until the third period and the cotent of cellulose and total acid were continuousely redused until the last period. In con trast with the above the content of reducing sugars was increased but the content of crude fat, cellulose, ash, crude protein and soluble non-nitrogen material were increased until last period. 3. The content of vitamin C was richer in the rind than in the flesh, in the Korean species than in the Japanese. 4. Free sugars; xylose, fructose, glucose were richer in the rind than in the flesh. 5. The content of volatile organic acids was richer in the rind than in the flesh. Among them, volatile acids, acetic acid, formic and n-valeric acid were found in the rind and formic acid, acetic acid and propionic acid were deteceed in the flesh. 6. The total content of non-volatile acids was richer in the flesh than in the rind. In the kind of non-volatile acids, citric acid,glutaric acid, malic acid, tartaric acid, oxalic acid, malonic acid, succinic acid and an unknown acid were found in the rind and citric acid, malic acid, succinic acid, oxalic acid, glutaric acid and malonic acid in the flesh. 7. Three kinds of aromatic components: D-limonene, ${\alpha}-pinene$, p-cymene and seven other kinds of unknown aromatic components were detected in neutral essential oils. Among them, D-limonene seemed to be main aromatic component in the fruits. 8. From the above results it is confirmed that both rind and flesh of the ripened fruit could be utilized for food effectively, and unripened fruits are suitable for producing citric acid, ripened fruits are also useful for producing juice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.5
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• pp.666-673
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• 2012

The effects of bamboo salt on quality of traditional Jeju fermented fish, $Jari-Jeot$ were investigated. Bamboo salt suppressed the activity of microorganism more effectively than salt. pH of $Jari-Jeot$ prepared with both of salt and bamboo salt increased gradually during storage. During fermentation there were little changes in color between salt and bamboo salt fermented $Jari-Jeot$. Salinity did not show obvious differences between samples. Water content increased in salt and bamboo salt fermented $Jari-Jeot$ due to the decrease of salinity. Hypoxanthine was the major component of ATP-related compounds in both salt and bamboo salt fermented $Jari-Jeot$. In $Jari-Jeot$ fermented with salt or bamboo salt, lysine, glutamic acid, proline, alanine, leucine, isoleucine, arginine and histidine were dominant amino acids which marked 69%~74% of total free amino acids, while trace amounts of taurine were detected.

• Proceedings of the Korean Nuclear Society Conference
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• 1998.05b
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• pp.111-117
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• 1998

원자로 압력용기는 운전기간 동안 중성자 조사에 따른 재료의 기계적 성질이 변화되므로, 용기의 건전성 유지여부를 평가하기 위하여 조사시편을 이용한 주기적인 감시시험이 요구된다. 그러나 감시시편은 방사성 물질로서 일반 환경조건에서 시험이 불가능하다. 따라서 국내의 자력기술로 완공된 조사재시험시설의 핫셀 내에서 감시시험의 주요항목인 온도감시자, 충격, 인장, 파괴인성, 그리고 성분분석 등에 대한 시험을 수행하기 위하여 관련된 규정에 합하도록 장비 및 시험 평가기술을 개발하였다.