• 한국해양학회지
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• v.30 no.5
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• pp.480-492
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• 1995

Petrographic investigation has been carried out to determine the composition of the beach sediments and the affecting factors which have controlled their compositional variations from Hyupjae, Aeweol, Iho, Samyang, Hamdeok, Sehwa, Pyoseon, Jungmun, and Hwasun areas along the coast of the Cheju Island. Average mean sizes of the beach sediments are Hyupjae 2.2ø, Aeweol 0.8ø, Iho 1.4ø, Samyang 2.4ø, Hamdeok 1.6ø, Sehwa 1.5ø, Pyoseon 2.1ø, Jungmun 0.4ø, and Hwasun 0.9ø, thus, aries from 0.4 to 2.4ø. The beach sediments from Pyoseon and Hwasun areas are poorly sorted, those from Aeweol and Jungmun areas are moderately sorted and those from the rest of the areas are moderately well sorted. While-colored beach sediments in Hyupjae, Aeweol, Hamdeok, Sehwa, and Pyoseon areas are mostly composed of calcareous shells (more than 85%) such as mollusk, red algae, benthic foraminiferas, etc., whereas volcanic rock fragment is the dominant component of the black-colored beach sediments in Iho, Samyang, and Hwasun areas. Especially, the relatively white-colored beach sediment in Jungmun area, which is on e of the carbonate-dominant areas, shows a higher content of rock fragments than the other carbonate-dominant areas. The beach sediments in Pyoseon area show a high content of carbonate intercalates. Considering the contributions by organisms according to grain size, grains with the size range of 1∼2ø are mostly composed of calcareous red algae fragments, and grains with the size range of 2∼3ø consist of mollusk fragments. It is also notable that bryozoan fragments comprise about 48% of the sediment in Samyang area with the size range of 0∼1ø. The composition of the beach sediments in Cheju Island appears o be controlled by the riverine supply rate of volcanic rock fragments, the lithology of the rocks distributed ear the beaches, the direction of alongshore currents, and the direction of storms, etc.. It is suggested that the beach sediments in Iho and Samyang areas show black color because of the higher supply rate of the volcanic rock fragments from the nearby rivers, whereas those in the rest of the areas show white color due to the relatively lower content of volcanic rock fragments and higher content of carbonate components transported from shallow marine environment. In Hwasun area, the content of volcanic rock fragments is high, and they are directly from the tuffaceous rocks distributed nearby. Also, the volcanic rock fragments in Jungmun area are transported not only from the rivers nearby but also from the nearby tuffs by storm activities. The beach sediment in Pyoseon area contains a high content of carbonate intercalates, which formed in the nearby shallow marine environment through marine cementation. This indicates that active marine cementation occurs in shallow marine environment near Pyoseon area.

• Journal of the Korean Ceramic Society
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• v.48 no.2
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• pp.127-133
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• 2011

Non-Alkali multicomponent $La_2O_3-Al_2O_3-SiO_2$ glasses has been designed and analyzed on the basis of a mixture design experiment with constraints. Fitted models for thermal expansion coefficient, glass transition temperature, Young's modulus, Shear modulus and density are as follows: ${\alpha}(/^{\circ}C)=8.41{\times}10^{-8}x_1+5.72{\times}10^{-7}x_2+2.13{\times}10^{-7}x_3+1.09{\times}10^{-7}x_4+1.10{\times}10^{-7}x_5+1.15{\times}10^{-7}x_6+2.72{\times}10^{-8}x_7+2.41{\times}10^{-7}x_8-1.08{\times}10^{-8}x_1x_2+4.28{\times}10^{-8}x_3x_7-2.02{\times}10^{-8}x_3x_8-1.60{\times}10^{-8}x_4x_5-2.71{\times}10^{-9}x_4x_8-2.19{\times}10^{-8}x_5x_6-3.89{\times}10^{-8}x_5x_7$ $T_g(^{\circ}C)=7.36x_1+15.35x_2+20.14x_3+8.97x_4+13.85x_5+4.22x_6+28.21x_7-1.44x_8-0.84x_2x_3-0.45x_2x_5-1.64x_2x_7+0.93x_3x_8-1.04x_5x_8-0.48x_6x_8$ $E(GPa)=2.04x_1+14.26x_2-1.22x_3-0.80x_4-2.26x_5-1.67x_6-1.27x_7+3.63x_8-0.24x_1x_2-0.07x_2x_8+0.14x_3x_6-0.68x_3x_8+0.29x_4x_5+1.28x_5x_8$ $G(GPa)=0.35x_1+1.78x_2+1.35x_3+1.87x_4+9.72x_5+29.16x_6-0.99x_7+3.60x_8-0.48x_1x_6-0.50x_2x_5+0.08x_3x_7-0.66x_3x_8+0.94x_5x_8$ ${\rho}(g/cm^3)=0.09x_1+0.51x_2-4.94{\times}10^{-3}x_3-0.03x_4+0.45x_5-0.07x_6-0.10x_7+0.07x_8-9.60{\times}10^{-3}x_1x_2-8.20{\times}10^{-3}x_1x_5+2.17{\times}10^{-3}x_3x_7-0.03x_3x_8+0.05x_5x_8$ The optimal glass composition similar to the thermal expansion coefficient of Si based on these fitted models is $65.53SiO_2{\cdot}25.00Al_2O_3{\cdot}5.00La_2O_3{\cdot}2.07ZrO_2{\cdot}0.70MgO{\cdot}1.70SrO$.

• Journal of Animal Science and Technology
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• v.49 no.6
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• pp.871-880
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• 2007

This study was conducted to investigate the relationship between the socio-demographic factors and the Korean consumers’ palatability evaluation and to collect the sensory information for development of prediction palatability model of Hanwoo beef. Ten cuts〔Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangi (brisket)〕 were separated from 10 Hanwoo bulls beef(～24 months old) and prepared with the same manner for 3 different cooking methods such as boiling, grilling and roasting. The cooked beef samples were served to 650 consumers recruited from Seoul, Joongbu, Honam and Youngnam locations and evaluated tenderness, juiciness, flavor and overall acceptability. The living location, age, gender, occupation, eating habit and cut were significantly related with the sensory properties when bull beef were cooked as boiled cooking(p<0.05). In grill cooking, only occupation, income and cut had the significant effect on the overall acceptability of Hanwoo bull beef(p<0.01). When bull beef were cooked as Korean traditional roast cooking, consumer’s sensory properties were significantly different by the living location, age, occupation, income, eating habit of consumers and cut(p<0.05). Also, results from the principal component analysis showed that palatability scores of Korean consumers were decided with different contribution scores of tenderness, juiciness, flavor and overall acceptability of cut depending on cooking methods. In conclusion, Korean consumers’ palatability for Hanwoo bull beef were related with the socio-demographic factors and the sensory results were different by cut and cooking methods.

• Korean Journal of Food Science and Technology
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• v.50 no.2
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• pp.225-237
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• 2018

This study was conducted to compare nutritional analysis and neuroprotective effect of 5 cultivars of Diospyros kaki (Dungsi, Godongsi, Gojongsi, Gabjubaekmok, and Bansi). In nutritional analysis, three free sugars: sucrose, glucose, and fructose, and six fatty acids: tartaric acid, hexadecanoic acid, palmitic acid, oleic acid, octadecenamide, and octadecane, were detected. Potassium and phosphorus levels were the highest in inorganic component analysis, and glutamic acid and aspartic acid were the highest contents in amino acid analysis. Vitamin C was detected in all cultivars. Total phenolic content was the highest in Dungsi. Antioxidant activities such as ABTS (3-ethylbenzothiazoline-6-sulfonic acid), DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activities, FRAP (ferric reducing/antioxidant power), and MDA (malondialdehyde) inhibitory effect were the highest in Gabjubaekmok. Acetylcholinesterase inhibitory activity, cell viability, intracellular reactive oxygen species (ROS) accumulation, and lactate dehydrogenase (LDH) release were measured to confirm the neuroprotective effect in MC-IXC cells. Gabjubaekmok showed significant acetylcholinesterase (AChE) inhibition and neuroprotection.

• Food Science of Animal Resources
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• v.28 no.2
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• pp.130-137
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• 2008

This study was carried out to investigate the effects of olive oil on the quality characteristics of pressed ham. Five different treatments were tested based on differences in the amount of olive oil added to the pressed ham. As a control, 10% back fat was added without any olive oil. For the first treatment, 5% olive oil replaced a portion of the lard component added to the press ham. For the 2nd, 3rd and 4th treatments, 10%, 15% and 20% of olive oil were substituted for lard, respectively. Pressed ham manufactured with olive oil was vacuum packaged and stored for 1, 7, 14, 21 and 28 days at $4^{\circ}C$. Samples were analyzed for shear force value, sensory properties, TBARS values and fatty acid composition. Shear force values increased significantly during storage for all treatments. No remarkable differences were found in sensory properties (color, flavor, texture, and acceptability) between the control and olive oil treated hams, and there was no clear change with increased storage time. There was no significant difference in TBARS values between the control and olive oil treated hams. The TBARS values increased significantly during storage for all treatments. With regard to changes in fatty acid composition, the contents of C14:0-C20:4 were decreased significantly by the addition of olive oil. The saturated fatty acid and polyunsaturated fatty acid contents of the control were significantly higher than the olive oil treated hams. Higher levels of added olive oil resulted in significantly higher monounsaturated fatty acid contents. Based on these findings, we conclude that the sensory properties and lipid oxidation (TBARS) of manufactured pressed hams are not affected by olive oil addition. These results also indicate that high-quality pressed ham can be manufactured with increased monounsaturated fatty acid content.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.1
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• pp.110-117
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• 2008

Soybeans (Glycine max) with a black seed coat have been widely utilized as food source and as a medicinal herbs in Korea. The pigmentation in the seed coat of black soybean is due to accumulate anthocyanins in the epidermis palisade layer. The anthocyanin content and composition of the black soybean seed coat are considered as a standard. of quality evaluation of black soybean. The main objective of this study was to investigate the optimal condition for an extraction method of anthocyanins and compare anthocyanin quantity and composition within black soybean varieties and germplasms. In the test of extraction solvent, absorbance at 530 nm and Hunter's a value were increased as increasing the concentration of MeOH, but Hunter's Land b values were the exact opposite of absorbance and Hunter's a values. There was no significant difference for anthocyanin contents from 1% HCl - $H_2O$ to 1% HCl - 80% MeOH. In the aspects of anthocyanin contents and HPLC peak resolution, 1% HCl - 20% MeOH extraction solution was the most suitable solvent. Among the 5 kinds of extraction method using 1% HCl - 20% MeOH solution, the anthocyanin contents of room temperature extraction at 72 h was the highest among the methods. High extraction temperature, sonication and reflux method influenced on the decrease of anthocyanin contents because of breakdown of anthocyanins. There was no significant difference for extraction time between 12 h and 24 h. However, the optimal extraction condition were at room temperature for 12 h. The anthocyanin contents in seed coats of black soybean were determined on the basis of HPLC peak area at 530 nm. Ten black soybean varieties and germplasms were tested with optimal conditions founded in this study. On the basis of antocyanin component, these can be classified into three groups; C3G, C3G + D3G and C3G + D3G + Pt3G. The total anthocyanin content in seed coats ranged from 1.58 to 10.62 mg/g of seed. The total anthocyanin content of the variety "Geomjeongol" was about 7 times higher than that of variety "Heugchong". Information for extraction method and diversity in antocyanin of soybean seed coats can be used for future research for germplasm evaluation and development of high quality black soybean varieties.

• Korean Journal of Food Science and Technology
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• v.9 no.3
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• pp.211-219
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• 1977

Dehulled and defatted Korean cottonseed flour was extracted with alkaline solution for 30 minutes and had precipitated the crude portein by adjusting pH $1{\sim}12$. The general composition and the amino acid composition of cottonseed protein were analyzed. Crude protein was purified with sephadex G-100 and G-200, and its component had been identified by disc electrophoresis. Toxic gossypol was removed by n-hexane, acetone and other solvents. The results were as follows. (1) pH 5, pH 7 and pH 4 were the best condition of precipitation of curde protein at single, two step and water extraction, respectively. (2) The cottonseed flour which was dehulled and defatted, contained 61.3% of crude protein. (3) The protein which was isolated from cottonseed flour, contained 20% of glutamic acid, and comparatively high levels of essential amino acids. (4) Dehulled cottonseed flour contained 0.97% of total gossypol and could be romoved 70% of total gossypol by extraction with n-hexane. (5) 10-13 bands of water soluble protein were found in disc electrophoresis, and 10-12 bands in protein were isolated by single and two step procedures. (6) The cottonseed protein could be purified by sephadex G-100 and G-200. (7) 10-20% of gossypol-free cottonseed fluor could be used for animal and human comsumption.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.5
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• pp.720-726
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• 1995

Chemical components relevant to the characteristic taste of the Korean native persimmon(Diospyros kaki, Thumb) leaf tea were analyzed. Samples were processed by using three different methods ; SHT(steamed and then hot-air dried), DHT(dried in the shade, steamed and then hot-air dried) and RHT(roasted and then hot-air dried). The components analyzed were general compositions of dried perisimmon leaves and extracted solution. The composition of moisture, ash, crude lipid and total nitrogen did not show significant variation among different processing methods of the persimmonleaf tea. The contents of caffeine, tannin and vitamin C in persimmon leaf tea were in the range of $178.4~209.8{\mu}mol/g$, 29.1~38.5mg% and 325.3~2084.7mg%, respectively. The vitamin C content was significantly higher in the RHT than other treatments. The contents of caffeine, tannin and vitamin C in the tea extracted solution were in the range of $101.5~130.1{\mu}mol/g$, 15.4~25.9mg% and 111.0~1274.3mg%, respectively. The vitamine C in the tea solution was the highest in the RHT treatment and 61.1% of vitamin C in the leaf tea was extracted out in these processing methods. The major amino acids contained in the leaf tea were in decreasing order glutamic acid, aspartic acid, leucine and phenylalanine, these four amino acids consisting 38.9~39.8% of the total amino acid contained in the persimmon leaf tea. The major amino acids contained in the tea solution were glutamic acid, proline, histidine and arginine. Six kinds of 5'-nucleotides, CMP, AMP, UMP, IMP, GMP and hypoxanthine were detected and CMP was the most abundant component in fresh leaf, leaf tea and tea solution. The second highest 5'-nucleotides in both leaf tea and tea solutions were GMP, AMP and UMP in all processing method. The highest free sugar contained in the fresh leaf tea and tea solution was sucrose.

• Journal of Korean Society of Forest Science
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• v.85 no.1
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• pp.1-14
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• 1996

The object of this study was to examine the effects of air pollution on forest vegetation structure in the vinicity of Sasang industrial complex in Korea. Forest vegetation structure was investigated at 19 sample plots surrounding industrial complex and at one site away from industrial complex as a control. The results obtained were as follows; 1. For analysis of vegetation structure, upperstory of forests was mostly consisted of Pinus thunbergii, and partly of Alnus firma and Robinia pseudoacacia. In midstory, major components were Pinus thunbergii, Robinia pseudoacacia, Rhus trichocarpa, Rhus chinensis and Styrax japonica, In lower story, Pinus thunbergii was a minor component, while Robinia pseudoacacia, Quercus serrata, Rhus trichocarpa. and Rhododendron yedoense var. poukhanense which were known to be resistant to air pollution were found in large number. Especially, importance percentage of Robinia pseudoacacia was high, while that of Rhododendron mucronulatum was low in surrounding industrial complex. 2. For woody plants, number of species, species diversity and similarity index in industrial complex, were not significantly different from those in control plot. 3. For herbs, Oplismenus undulatifolius appeared in large number in most plots. The $SDR_3$ of Miscanthus sinensis, Calamagrostis arundinacea, Paederia scandens, Spodiopogon cotulifer and Carex humilis were high, but that of Aster scaber, Saussurea seoulensis, Solidago virgaaurea var. asiatica and Prunella vulgaris var. lilacina were low in the vicinity of industrial complex. 4. Number of herb species decreased to below 10 species at surrounding industrial complex as compared to 20 species in the control plot. In addition species diversity, and similarity index in the industrial complex were lower than those in control plot. It may be concluded that Pinus thunbergii forests in industrial complex consists of tree species resistant to air pollution, and that composition of woody vegetation in industrial complex was not much different from control plot, while composition of herbs was already quite different between the two plots. Forest vegetation structure, therefore, may change with time due to air pollution in the industrial complex.

• Food Science and Preservation
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• v.18 no.4
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• pp.508-516
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• 2011

The chemical components (e.g., proximate composition, nucleotide-related compounds, and amino-acid content) of raw, dried, and boiled giant squids were investigated. The moisture contents of raw, dried, and boiled giant squids were 75.65, 39.75, and 41.12%, respectively. The boiled giant squid had a higher moisture content than the dried giant squid. The crude protein contents of raw, dried, and boiled giant squids were 20.10, 56.25, and 49.58%, respectively, with that of the dried giant squid higher than that of the boiled giant squid. The crude lipid contents of the raw, dried, and boiled giant squids were 0.15, 0.57, and 1.35%, respectively, with the boiled giant squid having the highest crude lipid content. The crude ash content of raw, dried, and boiled giant squids were 1.68, 4.50, and 6.77%, respectively. IMP content was detected in the dried (1.21 mg/100 g) and boiled(0.25 mg/100 g) giant squids. In the sensory scores, the degree of bitterness, acidity, and aftertaste had lower values in the dried and boiled giant squids than in the raw giant squid. A total of 18 amino acids were detected in the samples, and most of the samples had high contents of glutamic acid, aspartic acid, proline, and arginine and low contents of histidine, tyrosine, and methionine. The free-amino-acid content was related to the taste component. The major free amino acid contained by the samples were hydroxyproline, alanine, arginine.