• Korean Journal of Fisheries and Aquatic Sciences
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• v.28 no.1
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• pp.49-59
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• 1995

Nine species of edible seaweed [green laver (Monostroma nitidium) and sea staghorn ( Codium fragile) of green algae; sea mustard (Undaria pinnatifida), seaweed fusiforme(Hizikia fusiforme), gulf weed (Sargassum fulvellium), and sea tangle (Laminaria japonica) of brown algae; seaweed dilatata (Halimeniopsis dilatata), seaweed furcata (Gloiopeltis furcata), and laver (Porphyra tenera) of red algae] collected from Kijang, Chungmu, and Yosu in Korea, were examined and compared on their chemical and mineral composition depending on their harvesting season. Crude protein $(N\pm6.25)$ showed about $45\%$ on moisture free basis (the contents of every components described below are shown as moisture free basis) for laver and $30\%$ for green laver collected from ever seasons and sites. Sea tangle showed the highest content in crude lipid $(10\%)$ among brown seaweeds and green laver had $6\%$ of crude lipid regardless their habitats. Ash and carbohydrate in sea staghorn hold about $90\%$ of total solids but those levels were only $50\%$ in laver. The relationship between ash and carbohydrate content showed a tendency with reverse correlation. Mineral compositions were examined on green laver, sea mustard, and seaweed furcata collected from Kijang. Sodium was eminent element (1,798-7,334mg/l00g) followed by potassium. Magnesium and calcium content were low level compared with sodium and potassium. As a micro-element iron was appraised the highest status (165-330mg/100g) in green laver, however, iron in sea mustard and seaweed furcata was comparatively low amount (2.7-47.4mg/100g). The level of zinc was also comparatively high and that was varied on habitats. In conclusion, chemical compositions of these algae were distinctively varied on species and habitats, and mineral compositions were notably changed by the harvesting season.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.5
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• pp.719-725
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• 2003

An experiment was conducted to study the requirement of calcium (Ca) and non-phytin phosphorus (NPP) in commercial broilers during starter phase. Seven hundred and twenty day-old Vencob male broiler chicks were randomly distributed into 144 stainless steel battery brooders, 5 birds in each. Four levels each of Ca (6, 7, 8, and 9 g/kg) and NPP (3, 3.5, 4, and 4.5 g/kg diet) were fed in a factorial design in a corn-soya basal diet. Levels of dicalcium phosphate and oyster shell grit were adjusted to obtain the desired levels of Ca and NPP. Each diet was fed ad libidum to chicks in 9 battery brooders from one d to 21 d of age. Body weight gain and feed intake were depressed (p<0.01) by increasing the dietary Ca level (8 and 9 g/kg) at lower levels of NPP (3 and 3.5 g/kg diet). The growth depression observed at lower NPP level was alleviated by reducing the Ca content to 6 g/kg diet. The tibia ash content and tibia breaking strength increased with increase in both Ca (>6 g/kg) and NPP (>3 g/kg) levels. The leg abnormality score decreased (p<0.01) with increase in NPP content in the diet at all levels of Ca tested. The serum Ca and inorganic P levels were increased with increase in the level of the respective mineral in the diet, but the serum concentration of Ca and P were inversely related to the level of NPP and Ca, respectively /kg diet. In general, the excretion of macro minerals (Ca, and P), and micro minerals {zinc (Zn), manganese (Mn), iron (Fe), and copper (Cu)} was significantly lower at lower levels of Ca and NPP tested (6 and 3 g/kg diet, respectively). The mineral excretion increased with increase in dietary Ca and NPP levels, more conspicuously at the disproportionate ratio of these minerals (>2:1, Ca and NPP). Similarly, the retention of Zn, Mn, and Fe in liver was significantly higher (p<0.01) at lower levels of Ca and NPP tested. Results from this study indicate that the commercial broilers do not require more than 3 g NPP and 6g Ca/kg diet during starter phase (up to 21 d of age) for optimum weight gain, feed efficiency and utilization of Ca, P, Zn, Mn, Fe and Cu. However, the requirements of these minerals for optimum bone mineralization were higher than the levels suggested above.

• Journal of Conservation Science
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• v.28 no.3
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• pp.257-264
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• 2012

Ancient mirrors are generally made of bronze, and it is very rare to find cases of iron mirrors excavated domestically. In this study, the unidentified ferrous artifact was treated for conservation, and was identified as a mirror. In this process, the sample was taken and analyzed for microstructure, and the manufacturing technology was studied. Analysis involved optical microscope, micro-hardness tester, and SEM-EDS. As the result of analysis, iron mirror structure exist not almost non-metallic inclusions, and partially network cementite was observed. This appears to have been caused by reduced carbon content due to decarburizing the cast iron in the solid state mirror which was created by cast iron. The ledeburite structure of the casting has difficult to cut or polish because has great hardness by high carbon content. Thus, the cast iron mirror was decarburized at a temperature under $850^{\circ}C$ with CO or $CO_2$ blocked, which reduced the hardness of the iron mirror and made it possible to polish the mirror surface. This deformation of structure according to carbon content results from such manufacturing technology.

• Korean Journal of Weed Science
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• v.14 no.4
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• pp.298-313
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• 1994

Residue of herbicide napropamide [N,N-dimethyl-2-(1-napthoxy)-propionamide] and change of micro-organism were investigated in upland soil under different environmental conditions. Half-lives of degradation were 28.3 days in the sterile soil and 14.6 days in the nonsterile soil, respectively. These results suggest that microorganism remarkably affected the decomposition of napropamide. Napropamide was rapidly degraded in order of 60% > 80% ${\geq}$ 40% soil moisture content of field water-holding capacity. Numbers of bacteria and total microbes in 60% moisture content was more than those in 40% moisture content. The more the napropamide degradation was rapid in lower soil pH. The total number of microorganism increased by lapse of time after treatment of napropamide at pH 5.5. The decomposition rate of napropamide was rapid in the order of $27^{\circ}C$ > $37^{\circ}C$ > $17^{\circ}C$. At $17^{\circ}C$ of soil temperature actinomycetes in napropamide treatment plot was more than these in nontreatment plot and also at $27^{\circ}C$ and $37^{\circ}C$ bacteria in napropamide treatment plot was more than those in nontreatment plot. Napropamide degradation was more rapid and number of microorganism was more abundant at the concentration of 10ppm than at that of 20ppm. The half-life of napropamide was longer in the clay loam soil than in the silty loam soil. The half times in laboratory test than in upland field. Numbers of microbes in the experiment under all the test environmental condition was not significantly different between treatment and nontreatment of napropamide.

• Geotechnical Engineering
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• v.14 no.4
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• pp.151-162
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• 1998

The compressibility and the permeability of organic soil are so high that they cause many engineering problems when constructing a structure on the soil. If the organic content of the soil could be reduced by any applicable engineering technique, the engineering properties of the soils can be improved to some extent. The purpose of this study would thus be focused on how to decrease the amount of organic matters by applying aerobic biodegradation for eliminating post-construction settlement problems. To enhance the aerobic decomposition, oxygen was supplied to the soil samples prepared by the mixture of kaolinite and sawdust as organic matter. The dissolved oxygen and the organic content of the soil samples were measured, in accordance with the passage of time through the bests. As oxygen suppliers, HaOa liquid and pure oxygen gas were compared to meet the requirement of the test purposes. Newly manufactured oedometer with the diameter of 130 mm and the height of 300 mm was used for 100 days to perform the compressibility tests for the soils. Based on the results of this experiment, the oxygen gas-treated samples with nutrient settled 30% more than the samples untreated. This confirmed the efficiency of the aerobic biodegradation. $NaNO_3$ added into the soils as nutrients was proved more effective than $K_2HP0_4$. To confirm the activity of micro-organisms, sodium azide was also added to the soils.

• Journal of Conservation Science
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• v.33 no.4
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• pp.297-312
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• 2017

In the ancient iron-making process, a slag former was often added so that iron and other minerals in the ore could be smoothly separated. However, there are insufficient data for judging whether a slag former was added. Thus, in this study, we conducted a smelting experiment to understand the material characteristics of a steel structure that differed depending on the addition of a slag former. It was found that the steel structure produced in the first experiment had a total Fe content of 39.45-52.94 wt%, which decreased to 34.89-38.92 wt% in the second and third experiments. CaO compounds such as calcite, gehlenite, and hercynite appeared, in addition to iron oxides, after the addition of a slag former. As a result of an assessment of whether a slag former was added by comparing the ratio between the components, it was found that the ratio of $CaO/SiO_2$ was 0.42. From a comparative analysis of $Al_2O_3/SiO_2$ and $CaO/SiO_2$, it was judged that the ratio of $Al_2O_3$ and $SiO_2$ can be utilized as an index to judge similar systems of smelting process (ore, furnace wall, and fuel).

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.5 no.2
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• pp.24-30
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• 1999

The migration mechanism of trace elements, Pb, Cd, Cu, Zn and Sn from brass food-contact utensiles was investigated. The migration of metals from brass was affected by the migration temperature (30, 60, 80 and $95^{\circ}C$), the simulant pH (2.5, 4.3, 6.0 and 7.0) and the migration time (30, 90, 180 and 360 min.). The amount of Pb migration was maximum at $95^{\circ}C$ with pH 2.5. This study indicated that the equilibrium of Pb migration was reached at 180 minutes. The mechanism of Pb migration was investigated with Scanning Electron Microscope (SEM) and Electron Probe Micro Analyzer (EPMA). To correlate the relations between the migration and the content of Pb in brass samples, ten brass samples having known content of Pb (the quantities of Pb in brass ; 0, 0.02, 0.09, 0.1, 0.2, 0.5, 0.9, 1.4, 5.4 and 9.2% (w/w)) were tested in the following conditions, 4% acetic acid, $95^{\circ}C$ and 30 minutes. The result represented that content of Pb in brass samples must be below 0.2% (w/w) to satisfy the 1.0 ppm (as Pb) of Korea Food Code.

• Journal of Korean Home Economics Education Association
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• v.1 no.1
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• pp.53-62
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• 1989

Cooking practice is keenly related to not only the betterment of family health but to the improvement of dietary life. Cooking is a kind of practical skill and one is skill in it by repeated practice. The aim of cooking practice in school is to fix cooking method practically and scientifically, to acquire cooking skill. To achieve this aim there are many unrecognized or unsolved problems in the first-line schools. The problems and efficient ways of cooking practice in the middle and high school are as follows； 1. The aim of cooking practice： It should be first of all remembered that the practice is so practical that the knowledge and skill of cooking should be related to the future domestic life. Second, the practice should be able to serve the communal and national life by scientifying and improving life. 2. The content of the practice： First, it should be so arranged step by step that the content of each year should not be repeated. Second, the ratio of Korean cooking practice should be increased and the material of the practice should be chosen in consideration of the peculiarity of the community, seasons and economical problems so that it may be applied to the very day life. Third, to improve dietary life, the practice should be a way of the simplification of dietary life, of the nutritional efficiency. Forth, for the betterment of physical condition of the family the practice should involve balanced dietary plans and dietary therapy. 3. Teaching method： First, the practice should be scientific and comprehensive in consideration of not only cooking skills but also knowledge of nutrition. Second, micro-class system should be adopted, and practice labor should be allotted each student to develop cooperative attitude and the sense of responsibility. Third, in addition to the practice conducted in a body, comparative cooking, applicable cooking and experimental ability and the content of the text. Fourth, teachers should let the students examine and find problems by bringing them to a focus on the basis of theory. 4. Administration method： First, the practice schedule should be planned that a class has practices at least more than twice a semester. Second, two hours of class should be continued without cessation after beforehand survey and theory study. Third, facilities and utensils for practice should be enlarged. That is, cooking practice rooms, tools, utensils should be prepared. Fourth, enough cost of practice should be secured. The above mentioned points show the present situation and problems with which cooking practice teaching is confronted. In order to normalize cooking practice teaching, the first-line schools should give the above mentioned problems their careful consideration and improve the present situation so that efficient, creative, practical cooking practice will be possible.

• Journal of Bio-Environment Control
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• v.11 no.4
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• pp.168-174
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• 2002

A new circulating hydroponic system was invented for oriental melons grown in the greenhouse. For developing nutrient solution management techniques, we examined the changes of nutrient contents of circulating solution in three different types of new hydroponic systems. The yield and fruit quality of oriental melons in Hydroponics were better than those in soil culture. The substrate culture was appropriate fer hydroponics of oriental melons, and NFT was turned to be the opposite due to the physiological disorder during hot seasons. Yamazaki's melon solution with EC 2.0dS.m$^{[-10]}$ was the most appropriate for oriental melons. The new circulating hydroponic system seemed to be appropriate for oriental melons because of the stable EC, pH and the macro- and micro-element contents. NO$_3$-N, Ca and Mg contents in the circulating solution kept a good balance in all types of hydroponics. However, p content, compared to other types, decreased by the degree of 1 me.L$^{[-10]}$ in perlite medium. K content showed irregular status in perlite but showed the stable status in cocopeat. Generally, microelements, except Mo, showed stable absorption in the substrate culture. However, in NET, most of the elements showed irregular absorption except B and Mn. Microelement absorption, especially Cu, Zn and Mo, decreased during hot seasons.

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.423-429
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• 2003

Kimchi has been worldwide recognized as a traditional Korean fermented food, In the Chinese cabbage's pickling, salt content of evenly penetrate into the tissue affects on the texture of matured kimchi, But the previous method which usually using brine salting has a disadvantage of uneven penetration of salt into the leaves and stems. The purpose of the study is to develope the method which produce superior kimchi by evenly penetrate the salt into the tissue rapidly, The dry salting method is directly spread the salt on the surface of chinese cabbage as percentage in weight with 10, 12, 14, 16%(s) and pickled in this state for 5 hours. Brine salting method is soaking chinese cabbage in the 16% salt solution(16%B) for 20 hours. Sensory evaluation, contents of salt, properties of mechanical hardness and micro structure were studied among fresh cabbage, 16%B and 10, 12, 14, 16%(s) cabbage, The result of salt contents in all groups of pickled chinese cabbage were significantly increased compared with fresh cabbage. The compressive force of cabbage's steams by mechanical measurement was significantly decreased but cutting force was increased. In pickled cabbage, the cutting force was the highest correlated with salt content, In the sensory evaluation, the salty taste of leaves and chewy degree were significantly increased, but the hardness and crips of the stems were significantly decreased by increasing salt contents. Therefore the dry salting is the most excellent pickling method in small amount of kimchi production by saving salt amount and time, furthermore due to even penetration of salt into leaves and stems.