• The Journal of the Petrological Society of Korea
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• v.11 no.2
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• pp.74-89
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• 2002

Rock units, relating with the Guamsan caldera, are composed of Guamsan Tuff and rhyolitic intrusions. The Guamsan Tuff consists almost entirely of ash-flow tuffs with some volcanic breccias and fallout tuffs. The volcanic breccia comprises block and ash-flow breccias of near-vent facies and caldera-collapse breccia near the ring fracture. The lower ash-flow tuffs are of an expanded pyroclastic flow phase from the pyroclastic flow-forming eruption with an ash-cloud fall phase of the fallout tuffs on the flow units, but the upper ones are of a non-expanded ash-flow phase from the boiling-over eruption. The rhyolitic intrusions are divided into intracaldera intrusions and ring dikes that are subdivided into inner, intermediate and outer dikes. We compile the volcanic processes along a single cycle of cadela development from the eruptive phases in the Guamsan area. The explosive eruptions began with block and ash-flow phases from collapse of glowing lava dome caused by Pelean eruption, progressed through expanded pyroclastic flow phases and ash-cloud fallout phases during high column collapse of pyroclastic flow-forming eruption from a single central vent. This was followed by non-expanded ash-flow phases due to boiling-over eruption from multiple ring fissure vents. The caldera collapse induced the translation into ring-fissure vents from a single central vent in the earlier eruption. After the boiling-over eruption, there followed an effusive phase in which rhyolitic magma was injected and erupted to be progressively emplaced as small plugs/dikes and ring dikes with many lava domes on the surface. Finally rhyodacitic magma was on emplaced as a series of dikes along the junction of both outer and intermediate dikes on the southwestern side of the caldela.

• Journal of the Korean Society of Food Culture
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• v.6 no.1
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• pp.55-60
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• 1991

The scientific research results on the Korean traditional non-alcoholic beverages published in the literatures were reviewed. A total of 79 research papers were collected; 11 papers were on green tea, 38 on tea analog, 3 on rice tea, 4 on roasted cereal powder, 9 on malt saccharified rice beverage, 1 on ginger-fruit drink, 10 on fruits drink and 5 papers on others. Most of the researches were concerned to the chemical composition and processing conditions. More researches are needed on the quality requirements of the ingredients, the keeping qualify of the products and the industrialization of the traditional processing methods.

• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 2002.04a
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• pp.37-43
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• 2002

녹색꽃양배추는 이용부위를 기준으로 할 때 화채류로 분류되어 화전을 수확대상으로 하며 화뢰의 발육적온은 15-18℃로, 재배시기가 고온에 가까워지는 초여름부터 초가을 수확의 작형에서는 화뢰형성 불량 등 이상화뢰의 발생이 많아지게 된다(Fujime와 Hirose, 1981). 특히 봄철 노지 재배에서는 15-25℃의 생육적온을 벗어나는 저온과 고온에 조우될 위험성이 크며, 생육초기의 저온과 후기의 고온이 품질저하의 원인이 되므로 (Takuya와 Tugio 1994), 무리한 조기정식을 피하고 가능한 6월 중순 이전에 수확을 마쳐야 한다. (중략)

• Journal of the Korean Society of Food Culture
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• v.6 no.1
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• pp.43-54
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• 1991

The types and processing characteristics of traditional non-alcoholic beverage and their historical backgrounds were surveyed through the old literatures published from the 8th century to 1940. A total of over 70 different names of beverages were found in the literature. They were classified into 10 groups according to their processing methods and quality characteristics; Sunda (green tea), Yusada (tea analog with/without green tea), Tang (boiled herb extract), Jang (lactic acid fermented rice beverage), Suksu (rice tea), Mium (cereal gruel), Misik (roasted cereal powder), Sikhe (sweet rice beverage saccharified with malt), Sujonggwa (ginger-fruit drink) and Hwachai (fruits drink). In the old literatures, there was non exist clear distinction between Jang, Tang, Chong and Tea. Lactic acid fermented rice beverage seemed to be a common drink in Silla and Koryo periods (AD. 600-1400), but disappeared afterwards and completely forgotten today. Other beverages are maintained until today with almost identical methods of preparation as described in the literatures written in the 18th century.

• Korean journal of food and cookery science
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• v.32 no.6
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• pp.800-810
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• 2016

Purpose: This study aimed to characterize the recipes of Hwachae in Korean cookbooks published from the 1600's to 1940's. Methods: We conducted a content analysis of thirteen old cookbooks (Eumsikdimibang, Jubangmun, Jeungbosallimgyeongje, Kyugonyoram, Imwonsibyukji, Gyuhapchongseo, Sieuijeonseo, Buinpilji, Chosunyorijebub, Chosunmusangsinsikyorijebub, Ganpyeonchosunyorijebub, Chosunyori, Chosunyoribub). We collected a total of 99 recipes of Hwachae and analyzed the ingredients used and characteristics of the recipes according to five groups of Hwachae: noodle type Hwachae, dumpling type Hwachae, fruit Hwachae, flower Hwachae, and the others. Results: The noodle type Hwachae included Changmeyon, Smyeon, Nanmyeon, and Waemyeon. Mung bean (81.0%) and Schisandra (95.2%) were mostly employed as solid ingredient and as beverage base, respectively. In the noodle type Hwachae, Wonsobyeong and Sudan belonged to the dumpling type Hwachae, in which mung bean (51.7%) was mostly used as solid ingredient and just water without any additive was used as the most popular beverage base (62.1%) unlike in other types of Hwachae. There were various types of fruit Hwachae, which used different fruits as solid ingredient such as pear, peach, cherry, strawberry, etc. Pears (44.4%) have been employed as the most popular ingredient and sweets such as honey and sugar have been used in all the fruit Hwachae. The flower Hwachae included Hwamyeon, Sunchaehwachae, Jangmihwachae, and Bomhwachae. In all the flower Hwachae, schizandra has been used as a beverage base. Conclusion: These findings provide basic information required for developing standard recipes of traditional Hwachae.