• Proceedings of the Acoustical Society of Korea Conference
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• 1998.06c
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• pp.287-290
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• 1998

성덕대왕 신종을 비롯한 한국범종의 독특한 특성으로 맥놀이 현상을 들 수 있는데, 이것은 한국범종의 독창적인 형상과 재질에서 기인한다. 본 논문에서는 종의 형상과 재질을 달리하였을 때 종소리의 특성이 어떻게 달라지는가를 확인하고, 이로부터 가장 좋은 소리를 내는 종의 조건을 찾아보고자 한다. 이를 위해 주석 함량, 형상, 두께가 다른 열다섯 개의 모형종에 대해서 고유 주파수의 변화와 맥놀이 현상을 알아보았다. 그리고 한국범종과 외국종과의 차이점을 알아보기 위해, 일본종과 중국종의 대표적인 형상을 갖는 모형종을 한국범종을 모델로 한 모형종과 비교해 보았다. 또한, 울림통을 종의 아래에 설치하여, 울림통의 크기와 울림통과 종의 아래에 설치하여, 울림통의 크기와 울림통과 종 사이의 거리에 따른 종소리의 변화도 분석하였다.

• Korean Journal of Environment and Ecology
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• v.26 no.2
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• pp.200-209
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• 2012

To search for the co-relationships between insect-pollinators and the plant species of Asteraceae, insects visiting in flower and the flowers in Korea, were studied from April 2010 to October 2011. The sum of flower visiting degrees are shown 38 in Lepidoptera, 38 in Diptera, 36 in Hymenoptera, and the lowest 6 in Coleoptera, respectively. 65 insect species are identified pollinators, Hymenoptera 13 species(Apidae 11 sp., Formicidae 2 sp.), Lepidoptera 29 species(Pieridae 5sp., Nymphalidae 12 sp., Satyridae 3 sp., Hesperirdae 3 sp., Lycaenidae 2 sp., Danaidae 1 sp., Moth 2 sp.), Diptera 16 species(Tachinidae 1 sp., Syrphidae 12 sp., Muscidae 1sp., Others 2 sp.), and Coleoptera 6 species(Cetoniidae 1 sp., Cermbycidae 3 sp., Chrysomelidae 1 sp., Mordellidae 1 sp.). 31 pollinator species visits the flower of $Erigeron$ $annuus$, next 15 pollinator species does the flower of $Eupatorium$ $japonicum$, and then 13 pollinator species does the flower of $Aster$ $ageratoides$. Only 2 pollinator species visit the flower of $Tephroseris$ $kirilowii$, $Ixeridium$ $dentatum$, $Inula$ $britannica$ var. $japonica$, $Carduus$ $crispus$, $Ligularia$ $fischeri$, $Ainsliaea$ $acerifolia$, $Synurus$ $deltoides$, $Cirsium$ $setidens$, $Crepidiastrum$ $enticulatum$ and $Dendranthema$ $boreale$. Pollinators of Lepidoptera visit more frequently white flower than yellow or purple one. This study found out that mutualisic relations between plants and insect pollinators is carried out in Korea.

• Applied Biological Chemistry
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• v.46 no.3
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• pp.207-213
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• 2003

Kochujang was prepared for this study with raw material inoculated by commercial enzyme of amylase and protease. Volati1e compounds of Kochujang were analyzed using a purge and trap method during fermentation and identified with GC-MSD. Total 54 kinds of volatile flavor components like 16 kinds of alcohol, 16 kinds of ester, 7 kinds of acid, 4 kinds of aldehyde, 2 kinds of alkane, 1 kind of benzene, 3 kinds of ketone, 1 kind of alkene, 2 kind of amine, 1 kind of phenol, other 1 were found. Total number of volatile flavor detected right after manufacturing were 23 kinds like 3 kinds of alcohol, 6 kinds of ester, 3 kinds of aldehyde. After 30 days storage, total number of volatile flavor went up to 31 kinds with addition of 4 kinds of alcohol, 1 kind of ester. The total number of volatile flavor after 120 days storage were increased to 49 kinds. Volatile flavor compounds detected during the storage period were total 20 kinds like 6 kinds of alcohol such as 2-methyl-1-propanol, ethanol, 3-methyl-1-butanol, 5 kinds of ester such as ethyl acetate, isoamyl acetate, ethyl butyrate, 3 kinds of aldehyde such as butanal, acetaldehyde and 6 kinds of others. Even though peak area % of flavor compound varied depends on fermentation period, ethanol, ethyl acetate, ethyl butyrate, ethenone, 2-methyl-1-propanol, 3-methyl-1-butanol were the main compounds that consisted of flavor from Kochujang which was made with enzyme treatment. Ethly acetate showed the highest result in the treatment of right after manufacturing, 3-methyl-1-butanol had up to 90th day and ether were the other days.

• Animal Systematics, Evolution and Diversity
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• v.14 no.3
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• pp.173-192
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• 1998

This study was made as a part of the benethic fauna of Geojedo Island. The material was obtained from 17 localities (Fig. 1) along the coastal sea of Geojedo Island and it's adjacent waters during the years 1995-1998. This paper includes 38 species from a limited area of the southern part of Korea and includes 13 previously known species by Rho(1975-1991). Of these Didemnum (D.) pardum, Symplegma oceania, and Styela coriacea, are new to the Korean fauna, and 22 species are newly added to the fauna of Geojedo Island. We provided taxonomic notes and brief notes on the ascidian fauna, and the biogeographical distribution of Geojedo island. Its ascidian fauna are characterized by a high percentage of 18(47.4%) warm-water species and the extreme scarcity of eight(21.1%) boreal-water forms. This result may be attributable to the fact that Geojedo island and its adajacent waters are located under the influence of the warm Kuroshio Current.

• Journal of the Korean Society of Food Culture
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• v.22 no.2
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• pp.246-253
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• 2007

Mineral and volatile flavor compounds of Pimpinella brochycarpa N., a perennial Korean medicinal plant of the Umbelliferae family, were analyzed by inductively coupled plasma-atomic emission spectroscopy (ICP-AES) and simultaneous steam distillation extract (SDE)-gas chromatography mass spectrometry (GC/MS), head space solid phase micro-extraction (HS-SPME)-GC/MS. Mineral contents of the stalks and leaves were compared and the flavor patterns of the fresh and the shady air-dried samples were obtained by the electronic nose (EN) with 6 metal oxide sensors. Principal component analysis (PCA) was carried out using the data obtained from EN. The 1st principal values of the fresh samples have + values and the shady air-dried have - values. The essential oil extracted from the fresh and the shady air-dried by SDE method contain 58 and 31 flavor compounds. When HS-SPME method with CAR/PDMS fiber and PDMS fiber were used, 34 and 21 flavor compounds. The principal volatile components of Pimpinella brachycarpa N. were ${\alpha}$-selinene, germacrene D, and myrcene.

• Korean journal of applied entomology
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• v.44 no.1 s.138
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• pp.51-59
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• 2005

A total of 45 scale insects belonging to 29 genera of five families were recognized on 15 kind of flowering plants on the basis of specimens collected in 2003 and specimens deposited in the Insect Collection of NIAST in Korea. Three species were recognized on Korean forsythia, four on chrysanthemum, 15 on common camellia, seven on kobus magnolia, three on rose of sharon, one on Indian lilac, six on rose, seven on rhododendrons, two on bamboo palm, three on benjamin tree, 12 on evergreen euonymus, five on Japanese yew, two on corn plant, six on orchids and two on cacti. Pulvinaria floccifera (Westwood) and Pseudaonidia paeoniae (Cockerell) on common camellia and Pulvinaria citricolar Kuwana on rose of sharon are reported for the first time from the Korean Peninsula.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.359-364
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• 1994

Volatile flavor components from various edible portions of Calystegia japonica $(T_{HUNB})\;C_{HOIS}$ were collected by simultaneous steam distillation-extraction(SDE) method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography(GC) and combined gas chromatography-mass spectrometry(GC-MS). Thirty nine volatile flavor components, including 21 hydrocarbons, 1 aldehyde, 4 ketones, 7 alcohols, 4 esters, 1 acid and 1 miscellaneous one were confirmed in leaves. Twenty six components, including 16 hydrocarbons, 2 aldehydes, 3 ketones and 5 alcohols were confirmed in stems, and 52 components, including 26 hydrocarbons, 2 aldehydes, 5 ketones, 13 alcohols, 1 ester, 1 acid and 4 miscellaneous ones were confirmed in roots. The kinds and amounts of volatile flavor components revealed different patterns depending upon various edible portions. Relatively greater numbers of volatile flavor components were identified in roots compared with other portions of this wild plant.

• Korean Journal of Environment and Ecology
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• v.14 no.4
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• pp.268-279
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• 2001

본 연구는 계룡산국립공원을 대상으로 계절별 야생조류의 서식 분포현황을 밝히고, 야생조류의 보호 관리를 위한 기초자료를 제공하기 위하여 실시되었다. 조사를 위하여 5개 지역을 조사지로 설정하여 2000년 4월부터 2001년 1월까지 4회에 걸쳐 야생조류 및 서식환경을 조사하였으며, 그 결과는 다음과 같다. 계룡산국립공원지역에서 조사기간동안 관찰된 야생조류는 텃새 30종, 여름철새 26종, 겨울철새 9종, 나그네새 4종으로 총 10목 29과 69종 2950개체이며, 이 중 천연기념물은 참매, 새매, 붉은배새매, 소쩍새 등 4종이 관찰되었다. 서식 종 수는 봄철 46종, 여름철 39종, 가을철 40종, 겨울철 40종이었다. 서식밀도는 봄철 7.36마리/ha,여름철 5.17마리/ha, 가을철 15.61마리/ha, 겨울철 7.4마리/ha이며, 주요 우점종은 붉은머리오목눈이, 직박구리, 박새, 쇠박새, 곤줄박이 등의 순이었다. 특히, 봄철 종 수는 이용강도가 높은 동학사 지역이 이용강도가 낮은 다른지역들 보다 낮게 나타났다. 갑사 지역은 봄에 최대 종 수를 나타내어 조류의 번식지로 유리한 것으로 나타났으며, 겨울철새의 종 수가 가장 적게 관찰된 갑사와 신원사 지역은 겨울철새가 서식하기에 불리한 것으로 판단된다.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.511-514
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• 1989

Volatile components of Youngia denticulata and Amaranthus lividus, Korean wild vegetables, were collected by Steam Distillation-Extraction (SDE) method Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Thirty one components, Including 10 alcohols, 2 esters, 6 aldehydes, 5 ketones, 3 hydrocarbons, 2 acids and 3 miscellaneous ones were confirmed in Youngia denticulata. Fifty eight components, including 12 alcohols, 4 esters, 5 aldehydes, 9 ketones, 3 acids, 2 phenols and 6 miscellaneous ones were confirmed in Amaranthus lividus.

• Journal of Life Science
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• v.21 no.2
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• pp.292-299
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• 2011

This study compared volatile flavor profiles of 4 commercial vinegar beverages (Italian vinegar beverage (IVB), Japanese vinegar beverage (JVB), Japanese Yuzu-Ponz (JYP), and Korean white wine vinegar beverage (KWVB)). Flavor components of vinegar beverages (VBs) were determined using SPME/GC/MSD. The profiles of VBs were as follows; IVB (11 acids, 17 esters, 10 alcohols, 8 aldehydes, 3 terpenes, 4 aromatic hydrocarbons, 9 ketones), JVB (7 acids, 8 esters, 9 alcohols, 7 aldehydes, 13 terpenes, 7 aromatic hydrocarbons, 1 ketones, 3 miscellaneous compounds), JYP (3 acids, 12 esters, 8 alcohols, 7 aldehydes, 63 terpenes, 6 aromatic hydrocarbons, 2 ketones, 5 miscellaneous compounds), KWVB (10 acids, 10 esters, 9 alcohols, 8 aldehydes, 2 terpenes, 5 aromatic hydrocarbons, 4 ketones, 2 miscellaneous compounds). IVB and JVB showed similar flavor compositions (acids, ketones and esters in particular), whereas major components in JYP and KWVB were terpenes (79.6%) and acids (81.0%), respectively. Five compounds including 2-phenylethyl acetate (floral, fruity, sweet odor), 2-phenylethanol (floral, rose odor), vitispirane (fruity odor), geranylacetone (fragrant odor) and acetic acid were identified as major components in balsamic vinegar beverages.