• The Korean Journal of Quaternary Research
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• v.34 no.1
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• pp.15-30
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• 2024

Typhoon effects on macrotide open-coast intertidal sediments were investigated in the Gochang Gwangseungri sandy intertidal flat on the Korean western coast. Variations in the surface sediment texture, accumulation, and sedimentary facies were observed before and after the Typhoon Kompasu in 2010. The typhoon Kompasu landed on the southwestern coast of the Korean Peninsula and passed inland between September 1st and 2nd, 2010, respectively. Surface sediments and their accumulation before and after the typhoon were sampled and measured at intervals of 30 m along a survey line on the Gwangseungri intertidal flat. The intertidal areas were divided into high, middle, and lower tidal zones based on the mean high-wate level, mean sea level, and mean low-water level, respectively. The surface sediments of each tidal zone show rare variations in grain size and sorting of sediment texture before and after the typhoon Kompasu, whereas negative skewness values increased in the middle and lower tidal zones after the typhoon rather than before the typhoon. Surface accumulation represents deposition in the upper and middle tidal zone and erosion in the lower tidal zones after the typhoon. The accumulation decreased from the high to the lower tidal zones.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.15-24
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• 2018

This study produced instant Gochujang(red pepper paste) with enhanced convenience by increasing nutritional value and palatability, and by reducing production period, adding in the red pepper seed in the red pepper paste production in order to increase the use of the red pepper seed that is not used often as a food ingredient even though its nutrition value when producing red pepper paste was proven. Moisture content, pH, L-value, a-value, b-value, sugar contents, and salinity of instant Gochujang tended to increase as the amount of red pepper seed increased, while viscosity manifested the opposite trend. Sensory evaluations were conducted on instant Gochujang to assess differences in characteristics, which demonstrated that as the amount of red pepper seeds powder increased, the intensity of redness for the red pepper paste's external appearance, luster, spicy flavor and taste, and savory taste were evaluated strong. Meanwhile, fermentation value, which is red pepper paste's foremost weakness was evaluated as weak. Moreover, there was no difference in the size of the grain when compared to the contrast group consisting of regular red pepper paste. The results of preference test demonstrated that the RG3 with 30% of red pepper seed is optimal in terms of the external appearance, taste, texture and overall preference.

• Korean Journal of Food Science and Technology
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• v.12 no.1
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• pp.59-65
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• 1980

Three winter wheats and 3 triticales grown in Korea were compared for nutritional quality and food-making performance. The flour yield of triticale was 54 % below that of wheat, while triticale was higher in protein than wheat. The amino acid composition of triticale flours was similar to that of wheat flours. The essensial amino acid compositions were slightly higher in triticale flours. Noodles of acceptable quality were produced from triticale flours. The bread produced from triticale flours was somewhat inferior to that from soft wheat flours. The triticale flours produced bread of slightly lower quality than the soft wheat flours. The specific loaf volume were lower, the grain more rough, the texture slightly harsher and the crumb color slightly darker.

• Journal of the Korea Furniture Society
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• v.20 no.4
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• pp.317-325
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• 2009

On the ground of that toy as for infants is an important tool for education as well as play and furthermore it has a great influences on their growth and development, the present study intends to analyze the characteristics of the infant-oriented toys made of wood, the environment-friendly material. Object of the study includes the infants aged 2 to 7, and the wooden toy not only in domestic also international cases are investigated and analyzed from the point of function and design in particular, and the infant-oriented wooden toy is finally characterized. The wooden toys are classified in 5 items according to functions. There are toy helping a physical development like small muscles, toy improving the creativity, toy assisting language learning like Korean & English, toy contributing to number understanding and counting, and toy for imitation of social roles. The characteristics of the wooden toy are that the natural color & grain of wood are shown first, and also the natural texture & aroma of wood are felt secondly, and geometric design and shape are often presented thirdly, and recycling is available fourthly, and it is expensive finally. In order to revitalize the wooden toys lagging behind the cheap and diverse toys made of plastic, it is highly needed that development of the environment-friendly painting, unique design, marketing strategy of enterprises and use of domestic wood material.

• The Transactions of the Korean Institute of Electrical Engineers P
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• v.58 no.2
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• pp.190-195
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• 2009

Thin-gauged 3% silicon steel sheets having a highly grain-oriented texture have been developed as a core material for applications of middle-frequency (400 Hz ${\sim}$ 10 kHz) devices. The newly developed sheets with a tension coating showed an excellent reduction in iron loss at 400 Hz (iron loss at 1.0 T and 400 Hz = 4.677 W/kg, iron loss at 1.5 T and 400 Hz = 9.742 W/kg) due to high magnetic induction, $B_{10}$(measured induction at 1000 A/m), of over 1.9 T. In cases of frequencies below 400 Hz, magnetic induction, $B_{10}$, of the sample plays a major role to reduce its iron loss as excitation induction increases, whereas, in case of frequency of 1 kHz, thickness dependence becomes dominant due to a lower iron loss at relatively thinner sample. The sheets with a high magnetic induction, therefore, are favorable for high excitation induction (over 1.0 T) and low excitation frequency (below 400 Hz) applications, whereas the sheets that can reduce eddy current loss by reducing thickness or domain wall width are advantageous for low excitation induction (below 1.0 T) and high excitation frequency (around 1 kHz) applications.

• Magazine of the Korean Society of Agricultural Engineers
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• v.26 no.3
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• pp.81-89
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• 1984

To examine the moisture adsorption and permeability characteristics, weathered granite soils of different degrees of weathering, cultivated upland soils and sands of Han-river were sampled. The results are as follows: 1. In case that the mother rock was same, the pF values under same moisture content decreased according as the grain size of soil became finer by the weathering process. 2. In case that the mother rock was different, the pF value varied by the behavior of clay minerals, and the cultivated upland soils showed more sensitive reaction than sands and fresh granite soils. 3. The pF value changed by the difference of primary moisture content and also influenced by soil structure, testing method and etc. 4. The pF value and compaction curve had close relation, however under same moisture content, the pF value decreased by the increment of density. 5. The permeability depend on the available void ratio between the soil particles according to the degree of weathering, and the pF value of available void water between the soil particles which related directly to permeability was about 3.3 except the void water holded in the soil particles. 6. As the above, the pF value and permeability were differentiated by degree of weathering, primary moisture content, density and etc. Therefore it is considered unreasonable to define uniformly by soil texture.

• The Journal of the Petrological Society of Korea
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• v.18 no.4
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• pp.307-314
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• 2009

Zapla iron ore bodies in Jujuy state, northern Argentina are located within Paleozoic Silurian marine sedimentary rocks and can be categorized into ironstone deposit. Iron ores contain oolitic hematite as main iron mineral as well as siderite and chamosite. Hematite replaced biotite and/or muscovite along their cleavage or grain boundary, which indicates hematite is precipitated by chemical reaction. Silurian basins in northern Argentina has high potential resources for ironstone deposit but economic aspects of ore body can be controlled by magnitude of lateral vertical extensions and local grade variation of iron beds.

• Culinary science and hospitality research
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• v.9 no.2
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• pp.85-97
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• 2003

This study is an attempt that Rheology changes are occurred by boiling, frying, and boiling potatoes with soy bean sauce. Three different methods are tested for chemical analysis, fine potato starch grain structural change, sensory evaluation. 1) Alkaline number and acidity number are changed (+)2.17 in raw, decreased (+)1.76 by boiling, increased (+)2.38 by frying, and (-)2.22 by boiling with soy bean sauce. 2) Potatoes are completely dissolved into the gelatinization when they are boiled at 10$0^{\circ}C$ for 15minutes(PB III), fried at 18$0^{\circ}C$ for 3 minutes(PF IV), and boiled with soy bean sauce l0$0^{\circ}C$ for 30 minutes(PS III). 3) The pectin content ratio is decreased according to frying (31.78$\mu\textrm{g}$/$m\ell$), boiling(44.20$\mu\textrm{g}$/$m\ell$), boiling soy bean sauce(36.37 $\mu\textrm{g}$/$m\ell$), Hemicellulose content ratio is decreased according to frying(1.19%), boiling(1.17%), boiling soy bean sauce(0.92%). And the contend of cellulose and lignin is still regardless of any cooking method. 4) The sensory evaluation conducted by 30 university students as panelists showed that there are more significant differences among four samples in appearance, flavour, texture. As a result, the optimum cooking condition for potatoes is that potatoes are boiled l0$0^{\circ}C$ for 15minutes, fried at 18$0^{\circ}C$ for 3minutes, and boiled with soy bean sauce at 1$0^{\circ}C$ for 30minutes.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.19 no.8
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• pp.8-14
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• 2020

In the air current pulverizing type grinding method, the blade wings fitted inside a casing are rotated at a high speed to generate a cornering air current, which facilitates the collision of materials with one another, leading to the pulverizing phenomenon. In contrast to mechanical grinding, grit pulverizing leads to fine grinding and less acid waste and degeneration of the material. Moreover, this approach prevents the loss of nutritional value, while allowing the milling grain to have an excellent texture. However, the existing air current pulverizing type machines consist of prefabricated blades, which cannot be rotated at a speed higher than 5,000 rpm. Consequently, the grinding process becomes time consuming with a low productivity. To overcome these problems, in this study, the shape and structure of the air current pulverizing type wings were optimized to allow rapid grinding at more than 8,000 rpm. Moreover, the optimal design for the ripening parts for the air current pulverizing type device was determined by performing a computational fluid dynamics analysis based on airflow analyses to produce machinery that can grinding materials to the order of micrometers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.250-255
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• 2001

Effect of molding temperature on the quality changes of extruded meju was studied. Meju was molded at 8$0^{\circ}C$, 6$0^{\circ}C$ and 4$0^{\circ}C$, and then stored at $25^{\circ}C$ with 50% of relative humidity for 30 days. The texture of the cooked soybean grain showed that the firmness and cohesiveness were increased, and consistency was decreased by decrease of molding temperature. The density of the meju molded at 8$0^{\circ}C$, 6$0^{\circ}C$ and 4$0^{\circ}C$ were 1.072g/mL, 1.079g/mL and 1.203g/mL, respectively. The meju molded at 4$0^{\circ}C$ had significantly higher density than those molded at 8$0^{\circ}C$ or 6$0^{\circ}C$. Also, delay of water evaporation, acidification, and rapid growth of fungal mycellium were observed on the sample with molding temperature at 4$0^{\circ}C$ during fermentation. Activity of amylase and protease, contents of total reducing sugar and amino nitrogen of 4$0^{\circ}C$-molded meju were represented lower level than those of 6$0^{\circ}C$ or 8$0^{\circ}C$-molded sample. Therefore, it was considered that the molding temperature was an important factor for meju fermentation and molding temperature of 6$0^{\circ}C$ or over would be acceptable.