• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.745-752
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• 2007

This study examined the effects of different levels of evening primrose oil (EPO) on the accumulation of ${\gamma}$-fatty acids in broiler meat. Six hundred one-day-old male chicks (Ross strain) from commercial broilers were divided randomly into 6 groups${\times}$4 repeat pens. The broilers were fed experimental diets containing 4.0% tallow (control), 0.5% EPO, 0.7% mixed oil (EPO 70:soy bean oil 30), 1.5% EPO, 3.0% EPO or 4.0% EPO for two weeks of broiler finisher. There was a significant difference in body weight gain between the control and treatment groups except for the 0.5% EPO group (p<0.05). There was a significant difference in the percentage of thigh and breast weight against the carcass weight between control and treatment groups except for the 0.5% EPO group in the thigh and 0.5% EPO and 4.0% EPO groups in the breast weight (p<0.05). The saturated fatty acid levels of the skin and breast muscle lipid of the broilers fed diets containing EPO were significantly lower than that of the control group (p<0.05), while the level of unsaturated fatty acid was significantly higher than that of the control group (p<0.05). The ${\gamma}$-fatty acid (GLA, gamma.linolenic acid, 18:3n-6) level was particularly higher in the chicken meat lipids from the broilers fed EPO than in the control group (p<0.05). This shows that feeding EPO to chicks can produce novel functional broiler meat that is enriched in gamma-linolenic acid.

• Food Science of Animal Resources
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• v.24 no.3
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• pp.253-259
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• 2004

The effect of dietary clay mineral on meat quality in M. longissimus of Hanwoo (Korean cattle) bull beef during refrigerated storage (4$^{\circ}C$) was investigated. Experimental groups were divided into control (basal diet) and CT-1.25% (basal diet + 1.25% clay mineral) groups. There was no significant differences in proximate and fatty acid compositions between control and CT-1.25% groups. The pH of control group was significantly (p<0.05) changed during storage, but CT-1.25% group was little affected by storage time. CIE a＊ (redness), chroma (C＊) values and R630-R580 were significantly (p<0.05) decreased during storage for both groups. In particular, those values decreased more rapidly in the control group. The rate of metmyoglobin accumulation during storage increased more rapidly in the control group. Therefore, discoloration in the control group was more accelerated compared to the CT-1.25% group. TBARS (thiobarbituric acid reactive substances) which represents lipid rancidity were significantly (p<0.05) lower in CT-l.25% group than in the control. Water-holding capacity (WHC) was significantly (p<0.05) increased during storage for both groups, and CT-1.25% group had significantly (p<0.05) higher WHC than control group. Consequently, feeding of clay mineral (1.25%) was effective in increasing meat color stability and WHC, and retarding lipid oxidation than did control group.

• Economic and Environmental Geology
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• v.57 no.1
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• pp.41-50
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• 2024

This study reports the structural geometry and folding mechanism of a regional-scale overturned fold in the Daecheong Island, central-western part of the Korean Peninsula. Based on low-hemisphere stereographic and down-plunge projections using data from a detailed field survey, we classify the regional-scale fold as an open overturned fold shallowly plunging toward NE. The asymmetric and symmetric parasitic folds in the limb and hinge zones indicate layer-parallel shortening prior to flexural-flow folding. Fold dating must be required to decipher the orogenic process causing the regional-scale overturned fold in the Daecheong Island.

• Food Science and Preservation
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• v.16 no.1
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• pp.87-93
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• 2009

This study was carried out to suggest an effective cooking method for pork bellies to decrease intake of animal fat. The physico-chemical characteristics of pork bellies cooked by different methods (boiling, steaming, baking and frying) were investigated. The moisture contents of cooked meats decreased but crude lipid contents increased. The cooking losses, moisture drain rates, and lipid drain rates were high after frying and boiling. The pH values increased markedly with boiling and both the acid value and the refraction index of the fat significantly increased with frying. The hardness, gumminess, and chewiness of the meat increased considerably with boiling, but decreased notably after frying. The springiness decreased very much with boiling and cohesiveness greatly increased with steaming. The CIE $L^*$ (lightness) value increased notably with steaming but decreased markedly with frying. The CIE $a^*$ (redness) value decreased markedly with all cooking methods, especially boiling, and the CIE $b^*$ (yellowness) value decreased with both boiling and steaming but increased with both baking and frying. The fatty acids of fat from the raw pork bellies were primarily oleic acid (42.4%), palmitic acid (23.9%), and linoleic acid (16.1%). The ratio of total monounsaturated fatty acids to total saturated fatty acids was 1.190 and the ratio of total polyunsaturated fatty acids to total saturated fatty acids was 0.446. In addition, the composition of fatty acids was not significantly changed with any cooking method except frying. Therefore, boiling is the effective cooking method for pork bellies to decrease intake of animal fats.

• Economic and Environmental Geology
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• v.27 no.4
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• pp.397-409
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• 1994

The seemingly scattered plot of heat flow versus crustal thickness is explained by geodynamic processes and simple thermal relaxation in two contrasting tectonic elements. Elevated heat flow is characteristic of rift provinces where the crust is attenuated by stretching but also of orogenic belts where thrust tectonics thickens the crust and significantly enhances crustal heat production. With the progression of time, isostatic processes thin the thickened crust through uplift and erosion and thicken the rifted crust through subsidence and sedimentation. Heat flow relaxes to a value in equilibrium with background mantle heat flow.

• Proceedings of the Korean Geotechical Society Conference
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• 2004.03a
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• pp.199-210
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• 2004

제주도는 신생대 제 3기~4기에 형성된 화산섬으로서 수십 차례에 걸친 화산분출에 의해 형성되어 지리적으로 한반도의 최남단에 위치하고 있으며, 우리나라에서 가장 큰 섬이다. 섬 중앙의 한라산을 중심으로 쉴드 화산체를 이루고 있는 제주도는 동서의 길이가 약 74km, 남북의 길이가 약 34km되며 섬 전체 면적이 1,825$\textrm{km}^2$인 타원형의 모양을 하고 있다. 제주도의 중앙부에는 수 차례의 화산활동에 의해 형성된 약 1,950m 높이의 한라산 정상에는 지름이 약 575$\times$400m, 깊이가 100m에 이르는 분화구가 있으며, 돔상의 조면암이 분화구 주변에 관입 되어 있다.(중략)

• The Journal of the Petrological Society of Korea
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• v.28 no.3
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• pp.195-215
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• 2019

Geopark is a new system for development of the local economy through conservation, education, and tourism that is an area of scientific importance for the earth sciences and that has outstanding scenic values. The Hwaseong Geopark, the candidate for Korean National Geopark is composed of 10 geosites: Gojeongri dinosaur egg fossils, Ueumdo, Eoseom, Ddakseom, Goryeom, Jebudo, Baengmiri Coast, Gungpyeonhang, Ippado and Gukwado geosites. In this study, geosites, geoheritages, and geotrails of the Hwaseong Geopark were described in detail, and the value and significane as a geopark were also discussed. The geology of the Hwaseong Geopark area belonging to the Gyeonggi Massif consists of the Precambrian metamorphic and meta-sedimentary rocks, Paleozoic sedimentary and metamorphic rocks, Mesozoic igneous and sedimentary rocks, and Quaternary deposits, indicating high geodiversity. The Gojeongri Dinosaur Egg Fossils geosite, designated as a natural monument, has a geotrail including dinosaur egg nest fossils, burrows, tafoni, fault and drag fold, cross-bedding. Furthermore, a variety of infrastructures such as eco-trail deck, visitor center are well-established in the geosite. In the Ueumdo geosite, there are various metamorphic rocks (gneiss, schist, and phyllite) and geological structures (fold, fault, joint, dike, and vein), thus it has a high educational value. The Eoseom geosite has high academic value because of the orbicular texture found in metamorphic rocks. Also, various volcanic and sedimentary rocks belonging to the Cretaceous Tando Basin can be observed in the Ddakseom and Goryeom geosites. In the Jebudo, Baengmiri Coast, and Gungpyeonghang geosites, a variety of coastal landforms (tidal flat, seastacks, sand and gravel beach, and coastal dunes), metamorphic rocks and geological structures, such as clastic dikes and quartz veins can be observed, and they also provide various programs including mudflat experience to visitors. Ippado and Gukwado geosites have typical large-scale fold structures, and unique coastal erosional features and various Paleozoic schists can be observed. The Hwaseong Geopark consists of outstanding geosites with high geodiversity and academic values, and it also has geotrails that combine geology, geomorphology, landscape and ecology with infrastructures and various education and experience programs. Therefore, the Hwaseong Geopark is expected to serve as a great National Geopark representing the western Gyeonggi Province, Korea.

• The Journal of the Petrological Society of Korea
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• v.26 no.2
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• pp.99-112
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• 2017

Geoheritage is designated to preserve geodiversity of geological and geomorphological cases. Geotourism is an extensive activity that aims at the understanding of geology and earth's history for the geoheritage and for developing regions through preserving the geodiveristy of geoheritage. Igidae-Oryukdo is geosite of Busan National Geopark and its visitors are expected to grow rapidly. Accordingly, for the effective use of the geosites, The development and application of geotourism is required. This study suggests that tuffacious sedimentary rocks, hornblende megacrysts-bearing dike, copper mine, marine potholes should designated as the central points for advanced learning stage; volcanic breccia, sea caves, sea cliffs, wavecut platform, tor and islands as the central points for basic learning stage. Based on this central points, this study established concepts for getourism in this study area at basic and expert level for individual and family tourists, and also small or large groups such as school students.

• Food Science and Preservation
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• v.18 no.5
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• pp.643-650
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• 2011

This study was carried out to analyze the quality change of mackerel treated of green tea and lotus leaf boiled water extracts. And investigate the antioxidant effects of them on the lipid peroxidation of mackerel during storage at $4^{\circ}C$ for 28 days. It was estimated periodical measurements of proximate composition, pH, carbonyl, volatile basic nitrogen, trimethylamine-N, acid, peroxide and thiobarbituric acid values. It had no effect on proximate composition compared with non- treated control nearly but, pH of all the samples was increase during 28 days continuously. The contents of volatile basic nitrogen and trimethylamine-N lower than control during storage. Also, acid, peroxide and thiobarbituric acid values of mackerel treated of green tea and lotus leaf boiled water extracts were significantly lower than control throughout storage period. Especially, mackerel treated of 2% green tea and lotus leaf boiled water extracts shows that more effective than 1% of things in antioxidant during storage. Results indicate that the application of green tea and lotus leaf boiled water extract on the surface of mackerel may be useful to lower the rancidity degree and fish odor during storage.

• The Journal of Engineering Geology
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• v.34 no.2
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• pp.207-216
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• 2024

This study clarified the flow path of Choosan Spring, Nari Basin, Ulleung Island, South Korea. The orientations of faults and fractures developed on the inner edge of the caldera were identified as major factors affecting the flow path. The main flow paths include fracture zones oriented N-S and E-W. The spring also flows in a NE or NNE direction under the influence of the irregular shape of the caldera, which slopes to the NNE. Using Entrobacteriaceae species as tracers, it was found that Nari groundwater flows toward Choosan Yongchulso. However, the small number of water samples used in the analysis limits our understanding of the flow path from Sungin Valley to Nari Basin and Choosan Yongchulso.