• Journal of Ecology and Environment
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• v.41 no.10
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• pp.290-301
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• 2017

Background: Forest edges create distinctive ecological space as adjacent constituents, which distinguish between different ecosystems or land use types. These edges are made by anthropogenic or natural disturbance and affects both abiotic and biotic factors gradually. This study was carried out to assess edge effects on disturbed landscape at the pine-dominated clear-cut area in a genetic resources reserve in Uljin-gun, eastern Korea. This study aims to estimate the distance of edge influence by analyzing changes of abiotic and biotic factors along the distance from forest edge. Further, we recommend forest management strategy for sustaining healthy forest landscapes by reducing effects of deforestation. Results: Distance of edge effect based on the abiotic factors varied from 8.2 to 33.0 m. The distances were the longest in $Mg^{2+}$ content and total nitrogen, $K^+$, $Ca^{2+}$ contents, canopy openness, light intensity, air humidity, $Na^+$ content, and soil temperature followed. The result based on biotic factors varied from 6.8 to 29.5 m, coverage of tree species in the herb layer showed the longest distance and coverage of shrub plant in the herb layer, evenness, species diversity, total coverage of herb layer, and species richness followed. As the result of calculation of edge effect by synthesizing 26 factors measured in this study, the effect was shown from 11.0 m of the forest interior to 22.4 m of the open space. In the result of stand ordination, Rhododendron mucronulatum, R. schlippenbachii, and Fraxinus sieboldiana dominated arrangement of forest interior sites and Quercus mongolica, Vitis amurensis, and Rubus crataegifolius dominated spatial distribution of the open area plots. Conclusions: Forest interior habitat lies within the influence of both abiotic and biotic edge effects. Therefore, we need a forest management strategy to sustain the stability of the plant and further animal communities that depend on its stable conditions. For protecting forest interior, we recommend selective logging as a harvesting method for minimizing edge effects by anthropogenic disturbance. In fact, it was known that selective logging contributes to control light availability and wind regime, which are key factors affecting microclimate. In addition, ecological restoration applying protective planting for the remaining forest in the clear-cut area could contribute to prevent continuous disturbance in forest interior.

• Journal of Sensor Science and Technology
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• v.6 no.5
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• pp.369-375
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• 1997

$V_{2}O_{5}/ThO_{2}/Pd$-doped $SnO_{2}$ sensor has a good selectivity and stability to CO at high sensor temperature of about $500^{\circ}C$, and shows rapid response. In particular, many kinds of interference gases, such as $NO_{x}$, $C_{3}H_{8}$, $CH_{4}$ and $SO_{2}$ have been found to give only a slight influence on the sensor selectivity to CO gas sensitivity by doped $V_{2}O_{5}$ (3.0 wt.%). For the sensor we used well-known thick film technological route with $V_{2}O_{5}$(3.0 wt.%), Pd(1.0 wt.%) and $ThO_{2}$(l.5 wt.%) as catalytic materials. In the case of mixed $NO_{x}$-CO gases, as combustion exhaust gas, only CO detection by $SnO_{2}$ type semiconductor sensor is generally very difficult because of $NO_{x}$ interference. The developed sensors can use to measure the exhausting gas of the automobile or the boiler for the Air-to-Fuel ratio control.

• Journal of Animal Science and Technology
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• v.54 no.4
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• pp.299-305
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• 2012

This study was conducted to compare the microbial and physico-chemical quality characteristics in Kimchi-fermented sausages added with sodium nitrite (SN) and green tea extract (GTE). The sausages were fermented at $24^{\circ}C$/RH 89% for 17 hr and then dried at $10^{\circ}C$/RH 70~80% for 9 days. The total bacteria count, lactic acid bacteria count and pH value ranged from 8.7 Log CFU/g sausage, 8.1~8.3 Log CFU/g sausage and 4.35~4.36, respectively, at 9 d of ripening, but did not show significant differences during ripening among all sausages. The lipid oxidation (TBARS) was inhibited by both GTE and SN, but GTE had lower (p<0.05) inhibitory effect, compared with SN. The $b^*$ value of GTE-added sausage was higher than that of the control sausage, but $a^*$ and $b^*$ values of SN-added sausage remained higher than other sausages during ripening. Therefore, it had lower effect on lipid oxidation and color stabilities than SN while GTE improved the lipid oxidation stability in Kimchi-fermented sausage. However, both GTE and SN did not influence the growth of lactic acid bacteria.

• Journal of the Society of Disaster Information
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• v.15 no.4
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• pp.524-530
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• 2019

Purpose: In this paper, we construct a detailed three-dimensional interface element using a three-dimensional analysis program, and evaluate the composite behavior stability of the connector by applying physical properties such as the characteristics of general members and those of reinforced members Method: The analytical model uses solid elements, including non-linear material behavior, to complete the modeling of beam structures, circular flanges, bolting systems, etc. to the same dimensions as the design drawing, with each member assembled into one composite behavior linkage. In order to more effectively control the uniformity and mesh generation of other element type contact surfaces, the partitioning was performed. Modeled with 50 carbon steel materials. Results: It shows the displacement, deformation, and stress state of each load stage by the contact adjoining part, load loading part, fixed end part, and vulnerable anticipated part by member, and after displacement, deformation, The effect of the stress distribution was verified and the validity of the design was verified. Conclusion: Therefore, if the design support of the micro pile is determined based on this result, it is possible to identify the Vulnerable Parts of the composite behavior connector and the degree of reinforcement.

• Membrane Journal
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• v.25 no.5
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• pp.373-384
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• 2015

In the past few decades, polymeric membrane has played an important role in gas separation applications. For the separation of $CO_2$, one of greenhouse gases, high permselectivity, long-term stability and scale-up are needed. However, conventional polymeric membranes have shown a trade-off relation between permeability and selectivity while inorganic materials are highly permeable but expensive. Mixed matrix membranes (MMMs) combining the advantages of both polymeric and inorganic materials have become a possible breakthrough for the next-generation gas separation membranes. The MMMs could be either symmetric or asymmetric but the latter is more preferred to improve the permeance. Important factors influencing the MMM fabrication include homogeneous distribution of inorganic particles and good interfacial contact between inorganic filler and organic matrix. Recently, metal organic frameworks (MOFs) have received much attention as a new class of porous crystalline materials and a potential candidate for $CO_2$ separation. Zeolitic imidazolate frameworks (ZIFs), a sub-branch of MOFs, are the most widely used in MMMs due to small particle size and appropriate pore size for $CO_2$ separation. One of the major issues associated with the incorporation of porous particles in a polymeric membrane is to control the microstructure of the porous particle materials such as particle size, orientation, and boundary conditions etc. In this review, major challenges surrounding MMMs and the strategies to tackle these challenges are given in detail.

• Korean Journal of Food Science and Technology
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• v.46 no.3
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• pp.341-346
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• 2014

This study was conducted to evaluate the effect of trehalose on the rheological properties of bread flour dough. Farinographic and viscographic properties, pH, total titratable acidity (TTA), and fermentation power were analyzed for flour dough rheology. Flour dough containing trehalose showed greater water absorption capacity and longer development time. However the stability, degree of softening, and farinograph quality number (FQN) were lower for the trehalose-containing flour dough, however, these factors decreased with increasing amounts of trehalose. Trehalose did not affect the beginning of gelatinization temperature and maximum viscosity temperature of flour. The maximum viscosity was the lowest with 6% trehalose, the end of final holding period, breakdown and setback values decreased with increasing amounts of trehalose. Flour dough with 4% trehalose had the lowest pH value for 120 min fermentation at $30^{\circ}C$, and the highest TTA value. Addition of 4% and 6% trehalose showed larger fermentation volume of dough than the control. The results suggested that trehalose positively affected the rheological properties of flour dough such as bread volume, softness, and staling delay.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.401-407
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• 2008

This study was carried out to investigate the effect of feeding periods of dietary Rhus verniciflua Stokes (RVS) on the quality characteristics of Hanwoo beef during refrigerated storage. Hanwoo steers were fed a 4% RVS-contained diet for 0 (control), 3, 4, 5, or 6 mon prior to slaughter (28 mon of age). The M. semitendino년 from carcasses were stored at $3{\pm}0.2^{\circ}C$ for 7 d. The crude fat content was lower in the 4 and 5 mon groups than in the other groups (p<0.05), however the crude protein content and water-holding capacity (WHC) were higher in the 4 and 5 mon groups than in the other groups (p<0.05). The monounsaturated fatty acid (MUFA) content was higher in the 3, 4, and 5 mon groups than in the other groups (p<0.05). During storage. the TBARS content was reduced in the RVS groups, and the MetMb content showed slower accumulation in the 3, 4, and 5 mon groups than in the other groups. With regard to meat color, the 3, 4, and 5 mon groups had higher L, a, and C values than the other groups until 7 d, and in particular, the a value at 7 d was the highest in the 4 mon group (p<0.05). Consequently, the beef from 4% RVS-fed Hanwoo for 4-5 mon was effective at improving the WHC, MUFA content, and color stability relative to the other beef.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.832-841
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• 1998

In order to economically utilize flour brew with Bifidobacterium bifidum as a bread improver, the effect of flour brew on the rheological properties of dough, growth curve and acid production, and symbiosis with yeast were investigated. Growth of bifidobacteria was not increased more than initial seed volume but was consistent during 24 hours of incubation. pH was decreased and T.T.A was increased up to 12 hours of incubation. Symbiosis between bifidobacteria and yeast was little. Bifidobacteria produced more lactic acid than acetic acid in flour brew and the opposite in skim milk broth. This result was inferred from Lactobacillus sp. inherent in flour. On rheological properties of dough, farinograms of flour showed progressively decreasing baking absorption, mixing time and stability as the amount of flour brew increased. The validation of extensograms showed that R/E ratio linearly increased with increment of flour brew, and nearly doubled in all treatments comparing to that of control, which suggest the reduction of actual fermentation time. On visco/amylograms, malt index increased with addition of flour brew, accordingly showing the decrease in viscosity. Break down and set back value decreased with increment of flour brew, suggesting that staling rate of bread can be delayed.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1051-1057
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• 2000

Gamma irradiation was applied to develop fermented shrimp product with lower salt concentration, high sensory quality and storage stability. Shrimp was prepared with 15 and 20% of salt and fermented at $15^{\circ}C$. The sample was irradiated for 15% added salt at the 4th week and for 20% at the 6th week during fermentation with 0, 5 and 10 kGy absorbed doses. The irradiation was applied at optimum stage of fermentation determined when the content of amino nitrogen(AN) arrived approximately 400 mg%. Chemical properties such as amino nitrogen(AN), volatile base nitrogen(VBN), trimethylamine(TMA) and neutral protease activity were examined during whole fermentation. The AN, VBN, TMA and protease activity were not affected immediately after gamma irradiation. The more NaCl concentrations and irradiation dose, the less content of chemical compounds and protease activity was found. From the results of chemical properties, it was concluded that fermented shrimp with 15% of salt and irradiated at 10 kGy before optimum fermentation, or 20% and 5 kGy or above were maintained the sound quality during storage compared with the control.

• Current Research on Agriculture and Life Sciences
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• v.5
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• pp.52-58
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• 1987

The yeast S. cerevisiae DBY747 was transformed with E. C - S. C shuttle vector YIp5, YEp13 and YRp7 by the method of spheroplast. The transformation frequency of YEp13 and YRp7 in S. cerevisiae DBY747 was $1.2{\times}10^3$ and $1.0{\times}10^2$ per $10{\mu}g$ of DNA, respectively. The transformants with YIp5 plasmid incapable of autonomous replication in S. cerevisiae were not detected in the condition of this experiment, but YIpS plasmid expressed the gene carried on it when cotransformed with a helper plasmid such as YEp13 or YRp7 : autonomously replicating plasmid. When plasmids were used in covalently closed circular form, cotransformation frequency of Ylp5-YEpl3 and Ylp5-YRp7 was 210 and 95 per $10{\mu}g$ of DNA, respectively. In cotransformation of linear plasmids, transformation frequency of the same cohesive ends was similar to that of noncomplementary cohesive ends. Transformants by the cotransformation with circular plasmids have been shown much higher frequency than with linear plasmids in S. cerevisiae DBY 747. The mitotic segregation stability test suggested that the cotransformant of YIpS-YEp13 was more stable than that of YIpS-YRp7.