• Food Science and Preservation
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• v.22 no.6
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• pp.851-858
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• 2015

This study was designed to improve the sensory characteristics and mitigate the bitter taste of Platycodon gradiflorum. It was aimed at investigating the qualitative properties of fermented P. gradiflorum after repeated steaming and drying treatments. P. gradiflorum was heated for 2 hr at $95^{\circ}C$, being the first and third treatments compared afterwards. Lactobacillus plantarum, at a concentration of 10%, was used as starter culture. As a result, the third steaming process and the addition of starter improved the physical and chemical properties of P. gradiflorum i.e., crude saponin and total polyphenol contents increased significantly. Moreover, P. gradiflorum steamed three times and fermented by L. plantarum showed the higher overall preference score. Our results indicated that the three-time steaming and drying was an effective manufacturing process for the production of high-quality fermented P. gradiflorum. Lactic acid-fermented P. gradiflorum also could have a potential use as a valuable resource for the development of functional products.

• Journal of Animal Environmental Science
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• v.11 no.3
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• pp.153-160
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• 2005

This study was conducted to determine the effect of floor type of finishing building and increasing market weight of finishing Pigs on Performance, carcass traits and pork quality. Four hundred and forty-four finishing pigs were confined and administered with different floor type(concrete slat and bedded with sawdust) and increasing market weight(110kg to 130kg) of finishing building. The result obtained from this study were summarized as follows; 1. There was no significant difference between the floor type of finishing building in the body weight gain, feed intake and gain per feed. And also increasing market weight of finishing pigs was not affected the performance of finishing pigs. 2. Increasing market weight of finishing pigs affect the carcass yield. The market weight at 130kg showed more amount of each cut of carcass, especially the belly portion was higher, but backfat thickness was not different. 3. Carcass traits did not show any significant difference due to the difference of market weight of finishing pig and floor type of finishing building. 4. There was no significant difference in the chemical compositions and meat color of pork loin between the floor type of finishing building and increasing market weight of finishing pigs.

• Korean Journal of Food Science and Technology
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• v.48 no.4
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• pp.372-377
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• 2016

The quality characteristics of chicken thigh frankfurters prepared with various concentrations of red pepper seed powder (0, 0.5, 1.0, and 1.5%) were examined. With increasing levels of red pepper seed powder, moisture and ash contents of samples increased but protein contents significantly decreased (p<0.05). Moreover, the lightness of uncooked and cooked samples decreased with increasing concentrations of red pepper seed powder. Redness and yellowness values of uncooked and cooked samples containing 1.0% and 1.5% red pepper seed powder were significantly higher than those of control samples and samples containing 0.5% red pepper seed powder (p<0.05). The cooking yield and viscosity of the samples increased with increasing red pepper seed powder content. In conclusion, chicken thigh frankfurters containing 1.5% red pepper seed powder had better physicochemical properties than the other samples tested. Therefore, 1.5% red pepper seed powder is suitable additive for chicken thigh products.

• Korean Journal of Soil Science and Fertilizer
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• v.10 no.3
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• pp.135-151
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• 1977

The present paper summerizes the studies on clay mineralogical characteristics of Korean soil, relationship between potassium and clay minerals, potassium release pattern of clay minerals and utilization of clay minerals for soil conditioner and fertilizers, which have been carried out in this laboratory. 1. The red yellow podzolic soil is mostly abundant in the upland of Korea and mainly consists of halloysite and weathered intermediates of mica such as illite and vermiculite. 2. With regard to soil parent material, kaolin mineral occurs abundant in soils derived from granite and granite gneiss. Mica is dominant in basaltic soil. The main clay mineral of the soil, originated from the Tertiary, is found montmorillonite and the volcanic soil of Jeju Island has plenty of allophane as its main clay mineral. 3. It is confirmed that the soil fertility depends on the composition of clay minerals. The red yellow podzolic soil, containing lot of kaolin, shows low productivity while the montmorillonite soil has higher productivity. 4. The release rate of solid phase potassium (micas and fixed potassium) follows the 1st order reaction equation in the equilibrium solution of $IN-NH_4OAc$. The potassium release constant is positively correlated with the mica content of the clay but negatively correlated with the content of $14.5{\AA}$ minerals. On the other hand, the potassium release constant has very high correlation with the ratio(Kex/Kt) of exchangeable potassium(Kex) to total potassium(Kt). 5. It is also found that Kex/Kt has rather high correlation with the content of mica and $14.5{\AA}$ minerals existed in the clay as well as the mica content of the soil.

• Journal of Conservation Science
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• v.33 no.2
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• pp.107-120
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• 2017

This research involves a gilding experiment using plum acid that has previously been reported to restore Geumdongsamjonpanbul excavated from Wolji, Gyeongju. Chromaticity analysis revealed that the yellowness of the samples was high, and the samples treated with acid for more than 10 minutes showed high brightness. SEM studies revealed that the sample subjected to amalgam application and immediate heating was rarely gilded with gold. When the amalgam application time was longer than 36 h, the gold layer observed was uneven. Therefore, the optimum amalgam application time was 12-24 h. EDS analysis showed that mercury content was ~5 wt.% for samples with an acid treatment time of 20 min, lower than that in other samples. Gold gilding was successful for the sample with amalgam application time of 24 h and acid treatment time of 20 min. This sample showed the high-resolution XPS peak corresponding to Au and retains a little Hg compared with the other samples. In other words, experimental and analytical results using plum acid showed that gilding was successful when acid treatment time was 20 min and amalgam application time was 24 h. Based on these results, Geumdongsamjonpanbul excavated from Wolji, Gyeongju can be restored.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.13-24
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• 2013

This research intends to examine the quality characteristics of madeleines after adding drying frozen mulberries by freeze drying and hot-air drying, making them powdered. The general ingredients and physiochemical characteristics of each specimen were measured, compared and analyzed. Madeleines were made based on the recipe set in practical examination of bakery technicians, in which each specimen is added with 0%(control), 1%, 3%, 5%, 7% of mulberry powder depending on the quantity of flour. And then, pH, chromaticity and texture were measured and consumer preferences were grasped by sensory testing. The test results are as follows. First of all, pH was low in the group added with hot-air drying mulberry powder. In chromaticity, brightness(L value) was reduced in comparison with the control group as the addition rates of freeze-drying mulberry powder and hot-air drying mulberry powder increased. Red chromaticity(a value) increased more when adding hot-air drying mulberry powder rather than freeze-drying mulberry powder. Yellow chromaticity(b value) was reduced as addition of mulberry powder increased. Hardness and elasticity of the group added with freeze-drying mulberry powder showed significant differences as addition of mulberry powder increased. Cohesiveness and gumminess was reduced as the addition increased. Hardness of madeleines added with hot-air drying mulberry powder showed significant differences by addition rates of mulberry powder. Elasticity increased by the quantity of mulberry addition. Cohesiveness was reduced as the addition was reduced. Gummines increased as the addition increased. As the result of sensory test on preference, the preferences of the group added with 5% of freeze-drying mulberry powder and the group added with 7% of hot-air drying mulberry powder were the highest.

• Journal of Conservation Science
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• v.28 no.2
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• pp.153-164
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• 2012

The major petroglyphs of Bangudae site were composed mainly of hornfelsed shale. Surface of the rock was formed weathering layer (average porosity 25%) that discriminated mineral and chemical composition against fresh rock (average porosity 0.4%). The lost area of major petroglyphs in the past up images carved to the present was calculated about 23.8%. And occurrence area of exfoliation indicated 1.2% of the whole petroglyphs. As a result of the chromaticity analysis, color of the major petroglyphs was changed brighter and yellower than fresh rock by chemical and biological weathering factors. Average ultrasonic velocity of petroglyphs was measured 2,865m/s. This result indicated that ultrasonic velocity decreased especially bottom of petroglyphs than measured result in 2003 year. The results of the evaluation for slope stability, it identified the possibility of toppling, planar and wedge failure in host rock. The 3D image analysis and modeling data of the cavern obtained for structural reinforcement.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.632-638
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• 1997

To develop the Instant Nuroong-gi in a short reconstitution time, we made puffed Instant Nuroong-gi samples and investigated their physicochemical characteristics. The Nuroong-gi was prepared using a Japonica variety with three different cooking conditions: steam cooker(process A), pressure cooker (process B) and cabinet cooker(process C). The Instant Nuroong-gi is produced by adding water to the Nuroong-gi which is broken into the size of 0.5~1.0cm. The amount of the added water is 40% of the weight of the broken Nuroong-gi. And it was puffed at 160~17$0^{\circ}C$ for 30 secands. The water binding capacity of Instant Nuroong-gi samples was 7.2 at process A, 6.5 at process B and 6.6 at process C. The total sugar content of Instant Nuroong-gi samples in hot water reached at the highest level at 3-minute cooking time. Through the sensory evaluation by a panelists, we discovered that Instant Nuroong-gi prepared by a steam cooker showed the highest roasted nutty taste, hardness, stickiness and overall acceptability. And Instant Nuroong-gi prepared by a pressure cooker showed the highest color, clearness, and roasted nutty flavor. Correlation coefficients between overall acceptability and other sensory attributes of Instant Nuroong-gi indicated that hardness had the most significant correlation to sensory evaluations. When we compared the results of color test with those of sensory evaluation of Instant Nuroong-gi prepared by three different cookers, we discovered that panelists preferred yellow Instant Nuroong-gi prepared by a pressure cooker. We found some morphological properties of Instant Nuroong-gi as a result of the comparison of the crystalization by a X-ray diffraction analysis and the observation of the shapes by a the scanning electron micrographs.

• Korean Journal of Soil Science and Fertilizer
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• v.19 no.2
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• pp.99-105
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• 1986

This study was carried out to compare the soil profile development indices of Sinjeong series according to the distribution areas in Yeongnam district. The results obtained were as follows; 1. The soils studied were belong to fine loamy family of hilly residual soils derived from conglomerate. These soils were well drained and dominantly had 30-60% slopes, and used for forest. 2. The surfaces were typified by brownish red (5YR) or brownish yellow (10YR) loam, subsoils were clay loam of reddish brown (5YR) or reddish yellow (7.5YR) and the substrata were in dark reddish brown (5YR) or pink (7.5YR) sandy loam. 3. The indices of horizon development of the soils studied were from 0.18 to 0.38 and the index in illuvial horizons with clay films were over 0.36, that were higher than the others. The profile development indices were similar to each other ranging from 30.18 to 35.93. 4. Positive correlations were observed among horizon development indices and normalized values of structure, texture and consistences, but the relationship between profile development indices and consistences were not the same. 5. The amount of clay minerals formed in the soil horizons per 100g of parent materials were 1.1-1.6g and the rates of the clay leached were around 4.4-5.9%. 6. The sphericity and roundness of the gravels contained in the soils studied were 0.741 and 0.715, respectively. These similarity of "well rounded" gravels certify that the parent rocks were formed under similar environments.

• Korean Journal of Food Science and Technology
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• v.42 no.5
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• pp.613-619
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• 2010

Three varieties of taro flours (Altoran, Josaengjong, and Jaeraejong) were analyzed to evaluate their nutrient composition and physicochemical properties. Moisture contents of the three taro cultivars varied from 5.74-10.30%. Among the three cultivars, Altoran flour had higher protein and fat contents than other cultivars. There were 17 kinds of amino acids in the three taro flours. The major fatty acids in the three taro flours were linoleic acid (46.5-51.4%), palmitic acid (21.7-25.8%), and oleic acid (12.3-18.7%), and two thirds of the total fatty acids were unsaturated fatty acids. Potassium, phosphorus, magnesium, and calcium were the most plentiful minerals in the three taro flours, and the free sugars were glucose, fructose, and sucrose. The total dietary fiber contents of the three taro flours ranged from 12.97 to 17.60%. From these results, Altoran contained a high level of dietary fiber, minerals, essential amino acids, and free sugars. Jaeraejong showed the highest water absorption index. The water soluble index of Altoran was higher than that of the other cultivars. From the differential scanning calorimeter results, the gelatinization temperatures of the three taro flours were $84.98-89.91^{\circ}C$. The pasting temperature of the three taro flours was from 46.77 to $49.30^{\circ}C$ by rapid visco-analyzer. Among these varieties, Josaengjong had the highest peak viscosity and final viscosity, whereas Altoran had the lowest. These taro cultivars are expected to be potential material for application in taro processed foods, due to their gelatination and pasting properties.