• Korean Journal of Environmental Agriculture
• /
• v.11 no.3
• /
• pp.177-184
• /
• 1992

To investigate differences in lead contents of paddy soils and rice plants affected by municipal and industrial waste water pollution in Mangyeong River area, soil and plants samples were collected in 1982 and 1990 according to the distances from the main inlet source and depths of soil. Soil samples were extracted with ${4H-HNO}_3$ and plant sampler were digested with mixture of ${HNO}_3$ and ${HCIO}_4$ for analyzing by atomic absorption spectrophotometry. The Pb contents in soils ranged from 13.2 to 56.4 mg $kg^{-1}$. Average Pb level in 1990 was some higher than that in 1982. Variation of Pb content with the distances from the source of waste water showed decreasing tendency wish distances, and it was clearer in 1990 than in 1982. A significant correlation was observed between Pb contents in surface and in subsurface soil, between Pb content in soils and soil properties as clay, OM, and $Ca^{++}$ in 1982, and between Pb content in soils and contents of Cu and Zn in soils. The average Pb content in leaf sheath was 3.42 times of that in brown rice. Pb content in brown rice ranged from 3.1 to 10.4mg $kg^{-1}$.

• 전자공학회논문지 IE
• /
• v.45 no.2
• /
• pp.6-12
• /
• 2008

In this study, because of the importance of asphalt content, the target is to develop a asphalt content detector that the influence of the jurisdiction and usage of radioisotopes are limited of 100[${\mu}Ci$] or less. For development of a asphalt content detector, it is divided into three parts that is affected the change of asphalt content due to the position of neutron source. First part is to decrease the distance between asphalt mixture and neutron source, second is to install the reflector, and last is to change the history number. It performed to analysis by computer simulation and satisfactory results of error range can use to design data for development of a asphalt content detector.

• Korean journal of food and cookery science
• /
• v.2 no.2
• /
• pp.68-75
• /
• 1986

The changes of dietary fiber and texture of radish Kimchi fermented at $17{\sim}20^{\circ}C$ were investigated. During the fermentation period, hardness and brittleness of radish Kimchi were decreased. The changes were more marked in the brittleness. But the contents of cellulose and hemicellulose were not changed considerably. The contents of AIS was decreased with fermentation. During the fermentation, hot soluble pectin was increased and protopection was decreased but the amount of changes was small. The texture of radish Kimchi was affected by contents of pectic subsrances, especially protopectin. The coefficient of correlation between hardness and protopectin contents was 0.85.(=r)

• Food Science and Preservation
• /
• v.5 no.4
• /
• pp.320-325
• /
• 1998

Effects of blanching and salting for the pretreatment during frozen storage condition were investigated and optimized the salting condition on the activities of peroxidase and lipoxygenase, the stability of vitamin C and color, moisture content and hardness in immatured soybean. Before frozen storage, pretreatment processing is necessary to extend the shelf-life of vegetables. Salting condition of 2% for 180min treatment led to maximum inactivation of both lipoxygenase and peroxidase while blanching can more inactivate for lipoxygenase. Salting at 2% for 180min resulted in the highest amount of vitamin C remaining in the immatured soybeans after 6 months storage. The color of the immatured soybeans were severely changed after 6 months storage, while the color of salted soybeans at 3% and 180min treatment was similar to fresh products. Moisture content and hardness were reduced with addition of salt.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.9
• /
• pp.1459-1463
• /
• 2005

Not enough data on nutritional change of foods by gamma irradiation are accumulated. It is known that amounts and digestibility of macronutrients such as carbohydrates, proteins and lipids are not significantly altered by irradiation treatment. However, among micronutrients, vitamins are known to be susceptible to irradiation. This study was conducted to investigate the change of contents of riboflavin in egg powder and niacin in chicken breast. By irradiation of 5 and 10 kGy, riboflavin contents of egg powder were respectively reduced to $80.18\%\;and\;84.80\%$ of non-irradiated sample, and niacin contents in chicken breast were reduced to $85.30\%\;and\;92.60\%$, respectively. These results suggest that the reduction rate by gamma irradiation seems to be lower in niacin content than in riboflavin, and the losses of riboflavin and niacin occur within the range of $20\%$ by irradiation of up to 10 kGy.

• Korean Journal of Food Science and Technology
• /
• v.34 no.6
• /
• pp.935-940
• /
• 2002

Effects of changes in the margarine content and the number of layers of the puff pastry on the color, hardness, and hardness change during storage of the final products were investigated. At equal content of pastry margarine, the lightness of the crust decreased slightly as the number of layers increased. Redness of the puff pastry with 70% margarine content and 81 layers was $16.8{\pm}2.3$ and yellowness of puff pastry with 70% margarine content and 256 layers was 26. No significant differences were observed in the crumb change of the samples. The puff pastry with 90% margarine content and 144 layers showed the lowest hardness of $839.6{\pm}75.6g$. Hardness of the products storage period increased significantly as the number of layers increased at equal pastry margarine content, whereas with same number of layers, decreased gradually as pastry margarine content increased. Results of the sensory evaluation reveal that the puff pastry with 90% margarine content and 144 layers was better than other samples. These results show the important of selecting the optimum number of layers during the manufacturing process to obtain the optimum condition for the mouthfeeling, flavor and overall acceptability of final products.

• Journal of Marine Life Science
• /
• v.4 no.2
• /
• pp.91-95
• /
• 2019

The changes of plasma cortisol concentration to high water temperature on common carp, Cyprinus carpio were studied. 20℃, 24℃ and 28℃ groups showed significantly increased plasma cortisol levels until 6 hours, and decreased plasma cortisol levels after 24 hours. Cortisol levels of 20℃ and 24℃ groups decreased to values close to the cortisol content before the experiment. However, 32℃ group showed significantly increased plasma cortisol levels until 24 hours, and maintained plasma cortisol level until 48 hours. The Cumulative mortality rates of 20℃, 24℃ and 28℃ groups increased until 12 hours, and maintained until 48 hours. Cumulative mortality rate of 32℃ group increased continuously until the end of the experiment. Using the results of this study, it could be used as a method to confirm the risk of mass perish in a specific area through hormone analysis.

• Proceedings of the KSEEG Conference
• /
• 1999.04a
• /
• pp.39-42
• /
• 1999

1) 서울 지역 도로가 퇴적물에서는 특히 Cu와 Zn의 오염이 도심 지역을 중심으로 심각하게 진행되고 있으며. Pb는 무연 휘발유의 사용량 증가와 더불어 감소 추세이나 여전히 높은 함량을 나타내고 있다. 2) Pb와 Cr의 함량은 공간적 지배가 강하여 Pb는 주로 교통 혼잡 지역, Cr은 공구상 밀집 지역에서 높게 나타난다. 반면, Cu, Cd, Zn 함량은 시간적 및 공간적 변화를 모두 보여주어 금속 산업 밀집도 및 강우량 변화에 따라 변화된다. 3) 특히 오염이 심화되고 있는 지역의 도로가 퇴적물이 하수계로 직접 유입되지 못하도록 차단하는 적절한 시설이 필요하며, 아울러 오염된 퇴적물을 집적하여 처분할 때는 주변 토양의 오염에 유의해야 할 것이다.

• Food Science and Preservation
• /
• v.11 no.2
• /
• pp.240-245
• /
• 2004

Chungju(Sambaekju) supplemented with dried persimmon and cordyceps sinensis was prepared and its characteristics were estimated during the brewing. Reducing sugar contents was decreased, ethanol contents was increased in the during fermentation, the final ethanol contents in the first, second and third mash were 5.8%, 11.4% and 16.5%, respectively. Total acidity and amino acidity were increased in the during fermentation. The major organic acid was latic acid, acetic acid, malic acid and succinic acid were a little, and citric acid and tartaric acid were not detected. L-proline(1151.7 mg%) was major in free amino acid. the contents of total and essential amino acid were 11.19% and 217.70 ppm, respectively.

• Journal of Plant Biology
• /
• v.34 no.2
• /
• pp.113-119
• /
• 1991

The contents of reducing sugar, sucrose, starch and fructose-2,6-bisphosphate (F-Z,$6-P_2$) in relation to the activities of amylase, invertase and fructose-1,6-bisphosphatase (FBPase) were investigated from the leaves of rice (Oryza sativa L. cv. Samjin) seedlings grown at $4^{\circ}C$ for 3 days_ In the seedlings, the contents of reducing sugar and sucrose were increased, but soluble and insoluble starch were declined. Under this condition, amylase activity was increased. but acid invertase activity was declined and alkaline invertase activity was not changed. Cytosolic and stromal FBPase activities were increased. But F-2,$6-P_2$ content was declined. It seemed that the increase of reducing sugar content might be due to the increased activity of amylase and the increase of sucrose content might be related to the increased activity of cytosolic FBPase, reduced content of F-Z,$6-P_2$ and reduced rate of hydrolysis of sucrose during the cold treatment. These results suggested that the changes in carbohydrate rnetabolim of rice seedlings under low temperature reflect one of the protection mechanism to the low temperature during the cold treatment.atment.