• Korean journal of food and cookery science
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• v.16 no.1
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• pp.1-8
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• 2000

Six Domestic Wheat Tapdong, Eunpa, Kobun, Olgru, Uri, Kumgang cultivars and one standard wheat Dark Northern Spring (DNS) were milled and determined bread-making properties of dough and bread made the wheats. The ash contents of DNS showed 0.54%, on the other hand, domestic wheat flours showed lower contents than DNS, and Kumgang was the lowest. The Protein contents which suggest the flour gluten content showed 11.68% in DNS cultivars, however 13.85% in Kumgang, 12.35% in Eunpa, 12.32% in Kobun. Valorimeter value in Farinograph data for Kumgang, Kobun, Eunpa cultivars which evaluate the dough formation time and stability showed better result than DNS. Resistance rate in Extensograph for Tapdong and Kobun showed higher rate than DNS. Gelatinization temperature in Amylograph for DNS, Tapdong, Eunpa, Kobun, Kumgang revealed 59$\^{C}$, 59$\^{C}$, 58$\^{C}$, 58$\^{C}$, 59$\^{C}$ respectively, but Uri, Olgru cultivars showed upper temperature which suggest the two cultivars was not suitable for bread making. W(gluten strength) in Alveograph data for DNS showed 297, however, 386 for Tapdong, 327 for Kumgang which indicated that the upper domestic wheat cultivars satisfactory the bread-making properties. In the CO$_2$production of straight bread doughs measured with Meissle fermenter for 5hr, Kumgang cultivar showed the highest CO$_2$ as 333 mg per 30 g of dough. The breads prepared with the above domestic wheat flours showed acceptable quality in sensory test for parameters such as volume, color of crust, symmetry of form, crust, evenness, grain, color, texture, aroma, taste, but the bread made DNS seemed to be superior in organoleptic property to the breads made with domestic wheat flours. The sponge dough bread made with Kumgang cultivars showed the best organoleptic quality among the wheat flours tested. These results indicate that the Kumgang seemed to be practical wheat variety for bread-making.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.4
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• pp.434-444
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• 1994

Physical and acoustic properties of sediment core samples recovered from the Kwangyang Bay, the Yeosu Sound, and the inner shelf of central South Sea, Korea were investigated. Compressional wave velocity, density, porosity, and shear strength were measured at 10cm interval's along the core depth. Sediment texture(grain size, sand, silt, and clay contents) were also measured and correlated with the physical properties(density, porosity, and shear strength). The physical and acoustic properties of the sediment changed gradually from the Kwangyang Bay to the shelf area in accordance with the distance from the input source of the terrigenous sediment. The Yeosu Sound acted as a route of sediment transport from the estuary(the Seomjin River) to the shelf and vice versa. The physical and acoustic properties of the Yeosu Sound sediment conformed to an intermediate stage between river mouth and shelf areas. These results can be utilized to trace the influence of the Seomjin River on the so-called mud belt of Korea.

• Culinary science and hospitality research
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• v.22 no.7
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• pp.173-186
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• 2016

This study was conducted to investigate quality characteristics of white pan bread with Cudrania tricuspidata leaf powder having functional components. Mixograph, pH, TPA, volume, specific volume, moisture, CrumbScan, color value, sensory evaluation and shelf-life test were performed on the white pan bread with Cudrania tricuspidata leaf powder. The obtained results are as follows. Mixogram analysis results showed that the dough with Cudrania tricuspidata leaf powder was suitable for baking quality. The more Cudrania tricuspidata leaf powder was added in the dough, the higher dough pH was and the lower pH values after fermentation and of the final productwere. TPA analysis results showed that higher amounts of Cudrania tricuspidata leaf powder resulted in increased hardness, chewiness, and gumminess of the white pan bread. Volume and specific volume of white pan bread were decreased with increased amounts of Cudrania tricuspidata leaf powder. CrumbScan images showed that fineness of grain, crust thickness, and volume of the bread were significantly different depending on the amount of Cudrania tricuspidata leaf powder. While color value analysis showed that increasing the amount of Cudrania tricuspidata leaf powder resulted in low L and a values. The results of the acceptance test showed that CLP3 had better scores in the appearance and texture characteristics than the control, while taste and overall acceptance were higher in the CLP2 compared with the control. According to the results of the shelf-life test, the white pan bread with 1~2% of Cudrania tricuspidata leaf powder had a significantly lower hardness when compared with the control. It was judged that a lower amount of Cudrania tricuspidata leaf powder could help in maintaining the softness of bread crumbs. Moisture content in the white pan bread decreased with the increased amounts of Cudrania tricuspidata leaf powder, but there were no significant differences among specimens.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.152-157
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• 2004

Physicochemical characteristics of rice milled by newly designed abrasive milling machine were studied. Crude protein and crude lipid contents were 7.81∼8.50% and 1.07∼0.95%, respectively, and they showed a tendency to decrease with milling times. However, they showed higher values than that of polished rice. Major fatty acids of crude lipid were palmitic acid, oleic acid, and linoleic acid. Whiteness of tested samples was higher than brown rice but lower than polished rice. The remain rate of rice germ of four pass-through and polished one time sample (FPS) was 39.33%, and it was higher than that of polished rice (4.00%). One thousand grain weight of samples over than three pass-through was significantly different from brown rice (p<0.05). FPS had smooth surface similar to polished rice and it showed some residual rice germ by scanning electron microscopy. Sensory evaluation showed that the taste of three pass-through rice, four pass-through rice, and FPS was not significantly different from polished rice, whereas their color, odor, texture, and overall acceptability had lower score than polished rice but higher than brown rice. Therefore, we estimate that rice ground over three pass-through by newly designed abrasive milling machine might be a good source having nutritive value.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.2 no.2
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• pp.138-150
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• 1997

The late Quaternary stratigraphy of the tidal deposits in the Hampyung Bay, southwestern coast of Korea comprises 1) Unit III (nonmarine fluvial coarse-grained sediments), 2) Unit II (late Pleistocene tidal deposits), and 3) Unit I (late Holocene fine-grained tidal deposits) in ascending order. The basements of the Hampyung Bay is composed of granitic rocks and basic dyke rocks. These three units are of unconformally bounded sedimentary sequences. The sequence boundary between Unit I and Unit II, in particular, seems to be significant suggesting erosional surface and exposed to the air under the cold climate during the LGM. The uppermost stratigraphic sequence (Unit I) is a common tidal deposit formed under the transgression to highstand sea-level during the middle to late Holocene.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.88-93
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• 2005

The functional vice (Oryza sativa L.) has been highly regarded recently, in the change of rice maykets in the world. Goami2 (GA), one of the functional rice varieties, was developed from high-quality rice, Ilpumbyeo (IP). From the previous study, GA has been proved its beneficial effect on the improvement of metabolic control and body weight reduction especially in obesity, We could certain that GA was very difficult to be gelatinized due to the micro lump shown in the Scanning electron micrographs (SEM) photos. To improve its cooking quality, we investigated the changes of physicochemical properties, which were differentiated by the conditions of milling and blending. As GA was milled every $2\%$ until eliminating $12\%$, the nitrogen content was decreased linearly. But the decreasing rate of nitrogen content of GA during milling process was relatively lower than that of IP. Thus, we assumed that GA has relatively high nitrogen in inner starch of grain. The degree of milling had no effect on the gelatinization of cooked GA, but affected lightness and whiteness linearly, which were ranged in normal values when the rice was milled more than $10\%$ in weight. So we could concluded that the milling process was not proper to improve cooking quality of GA. And we could suggested that GA was needed to soak into water at least one hour before cooking by it water absorption rate at normal temperature$(21^{\circ}C)$ and sensory evaluation. From the texture analysis, cooked GA had higher hardness than other varieties. Therefore, we blended GA with IP, Baekjinju(BJ) and Hwasunchalbyeo(HS), then subjected to sensory evaluation. All evaluation items including the sensory preference were the highest scores for the rice blended with glutinous rice varieties, BJ and HS.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.31 no.1
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• pp.49-55
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• 1986

To obtain basic information required for improving grain yield of the two modified opaque-2 synthetics, which have been developed at College of Agr., Chungnam National Univ. in 1980 and named as Puyo No.2 and No.3, physical kernel characteristics of the two synthetics were fully investigated and results obtained are as follows: Puyo No.2 synthetics had a smaller kernel size with lighter weight than the Puyo No.3. The Puyo No.2 synthetics had higher kernel density than the Puyo No.3 with large Kernel size. The Puyo No.2 had kernels with heterogenous endosperm phenotypes. Some kernels had mottled patches on endosperm, while other kernels 1/2 and 1/2 phenotypes. All the modified opaque-2 synthetics had somewhat lighter endosperm weight than the normal check hybrid. The Puyo No.2 synthetics with smaller kernel size had more germ portion compared with large kernel, Puyo No.3. The Puyo No.2 had shown also typical endosperm texture when observed under microscope after cutting by glass knife. The lysine content of the Puyo No.2 was higher than those of other varieties studied. Breeding schemes to improve the yield capacity of the two modified opaue-2 synthetics were discussed.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.69-69
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• 2017

Due to the lack in storage facility, considerable amount of rice is stocked in the open air, which causes increased stale flavor and deteriorates palatability and merchantable quality. Lipoxygenase-3(LOX-3) is involved in the production of volatile constituents in stored rice, and the development of stale flavor is delayed in LOX-3 null rice. LOX activity in the rice grain is localized in bran fraction and the tropical Japonica cultivar 'Dawdam' was reported that the absence of LOX-3 is inherited as a simple recessive trait. Also, it was reported that the peroxidation of unsaturated fatty acids occurs at lower levels in the 'Dawdam' bran fraction during storage than in rice varieties with LOX-3. This study was conducted to develop LOX-3 null rice lines using 'Dawdam' and investigate changes of physicochemical properties of the lines stored at different storage temperatures and periods. So we analyzed texture, toyo glossiness value, germination rate and lipoxygenase activity of 15 LOX-3 null rice lines on the condition of which rough rice had been stored at different temperatures (high temperature condition at $35^{\circ}C$ and low temperature condition at $15^{\circ}C$ for 4months. Hardness and stickiness of the lines tendered to be increased when it was stored at high temperature and adhesiveness, springiness, cohesiveness and chewiness was not considerably different according to storage temperatures and periods. The germination rate of HR29062-B-98-2-1-B among LOX-3 null rice lines was higher than another lines, 99.3, 94.0% after 4months stored at low temperature and high temperature, respectively. The lipoxygenase activity was 3,304, 1,601unit/mg protein after 4months stored at low temperature and high temperatures, respectively. So, it is thought that this line will be useful to breed rice varieties with high storability after tested on agricultural traits.

• Progress in Superconductivity
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• v.8 no.1
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• pp.65-70
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• 2006

We fabricated $YBa_2Cu_33O_{7-x}$(YBCO) films on(00l) $LaAlO_3$ substrates prepared by metal organic deposition(MOD) method using trifluoroacetate(TFA) solution and evaluated the effects of the humidity on the microstructure, phase purity, and critical properties. The films calcined at $430^{\circ}C$ were fired at $775^{\circ}C$ at 0%, 4.2%, 12.1%, and 20.0% humidified As gas mixed with 0.1% $O_2$. We observed that the amount of $BaF_2$ phase was effectively reduced and that a sharp and strong biaxial texture formed under a humidified atmosphere, leading to increased critical properties. For the films fired at 0% humidity, the $T_c\;and\;I_c$ were undetectably small. When the humidity was increased to 4.2%, the corresponding $T_c$(onset) and $I_c$ were increased to 90.5 K and 8 A/cm-width, respectively. For the films at the humidity range of 12.1-20.0%, the $I_c$ was found to be 35 A/cm-width. According to the results of the XRD, pole-figure, and SEM, these improved critical properties are probably attributed to the formation of a purer YBCO phase, larger grain size, and stronger c-axis orientation.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.4 no.2
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• pp.107-116
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• 1999

To study the characters of surface sediment and to describe the seasonal depositional environment as a result of sedimentation process off Byun-San Peninsula, a total 61 samples of surface sediment (32 samples in summer; 29 samples in winter) were collected and analysed. A digitized depth data from sea chart and echosounding profiles along five trans-sections were helpful for understanding the morphological factors. The types classified by the characters of surface sediment are type I (sand, S), type II (silty sand, zS), and type ill (sandy silt, sZ). Mean grain size varies from 2.11 to 7.81 ${\Phi}$. The positive-skewness shows the typical tide-dominated environment. The sediment type of the northwestern stations is medium sand and the sorting value is 0.5~1.4 ${\Phi}$ of well/moderately sorted. Meanwhile, other stations are composed of muddy sands and sandy muds transported from rivers and offshore. These sediment types toward inshore change gradually from silty sand to sandy silt. According to the C/M diagram, there are three major transport modes of sediment: bed load (Mode A), graded suspension (Mode B), and suspension (Mode C), correlating with north-eastern sandy area, middle part of silty-sand area, and southern sandy-silt area, respectively. The result of Principal Component Analysis shows also similar pattern of sediment types. In result, sediment texture of type III tends to be finer and more poorly-sorted than that of type II and sediment facies are correlateed with sedimentation process.