• KOREAN JOURNAL OF CROP SCIENCE
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• v.57 no.1
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• pp.1-6
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• 2012

In this study, we conducted to identify predictive parameters affecting the head rice ratio for developing high quality rice cultivar adaptable to the early-transplanting cultivation. The recombinant inbred lines (RILs) population from a cross between the parents of Pungmi and Koshihikari was used for test materials. Variations were observed in most of the measurements, eg culm length (ranging from 51.0 cm to 97.0 cm), amylose content (14.0~20.1%), protein content (5.2~7.4%), pasting properties (peak viscosity, 227.2~309.8 RVU) and head rice ratio (67.7~96.7%). Significant correlations between head rice ratio versus culm length (0.443) and head rice ratio versus protein content (-0.458) were detected in RIL population. However, culm length was negatively related to lodging tolerance. In order to develop a commercially suitable cultivar, selection for short culm and high head rice ratio of rice grains with physiochemical properties such as protein content, amylase content and taste value should be considered. This results can be used to increase the efficiency of breeding program for developing a new early-maturing rice variety adaptable to early transplanting cultivation in Korea.

• Korean Journal of Food Science and Technology
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• v.42 no.2
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• pp.175-182
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• 2010

Differences in physiochemical characteristics of row waxy rice, steeped in optimum steeping conditions ($31.5^{\circ}C$, 9 days) were investigated along with the relationship between these properties and the quality characteristics of Gangjung made from ten different varieties of waxy rice in order to identify the optimal waxy rice variety for making Gangjung. The moisture content of ten waxy rice varieties was increased, but protein and ash contents were decreased during steeping. Mineral analysis, showed that the Fe, Mg, Ca, Na and K contents of all samples were decreased during steeping. Regarding the gelatinization behavior of the ten waxy rice varieties, the peak viscosity and breakdown were increased with the exception of Backjinju and Backjinju-1 during steeping. Shinsunchalbyeo was the most adaptable waxy rice variety for making Gangjung, as its tested scores for expansion ratio and crispness were higher than other waxy rice varieties. The textural properties of Gangjung made from Backjinju and Backjinju-1 had the highest levels of hardness and showed the lowest expansion ratios. Therefore, Backjinju and Backjinju-1 are considered the worst varieties for making Gangjung.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.252-260
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• 2010

A 90-d trial was conducted to determine the influence of additives such as pegmatite (Peg), precious stone (PS), grape pomace extracts (GPEx) and complexes of these additives (Peg + GPEx and PS + GPEx) via evaluation of meat quality including sensory properties in 90 d old finishing pigs. There were no significant differences in the approximate composition and physiochemical characteristics, including meat color, among the treated groups. However, the Peg treated group was found to have a higher water holding capacity than the other groups. The shear-force was evaluated as an indicator of hardness and found to be lower in the Peg and GPEx treated groups, and this tendency was greater when the complex of Peg and GPEx was supplied. No significant differences were observed among groups following analysis of the free amino acid composition and fatty acid (FA) composition. Sensory evaluation of the boiled loins showed significantly (p<0.05) better results from pigs fed diets containing Peg and GPEx complex. These results suggest that Peg may improve the water holding capacity and tenderness. In addition, supplementation with a complex of Peg and GPEx may improve tenderness.

• Journal of the Korean Applied Science and Technology
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• v.34 no.4
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• pp.799-806
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• 2017

The potential use of modified clays in the adsorption of vapor phase benzene and toluene was investigated. The modified clays OC-CPC, IOC, and Al-PILC were prepared for comparative purposes and were characterized using infrared spectroscopy, thermogravimetric analysis, and X-ray diffraction. It was confirmed the intercalation of the aluminium pillar in IOC and Al-PILC, as well as the introduction of cetylpyridinium. The adsorption studies showed a great affinity of benzene and toluene for OC-CPC due to the hydrophobic character that resulted and also to the increase in the interlaminar distance. IOC showed a lower affinity for the benzene and toluene, followed by Al-PILC. Natual clay had no affinity for benzene and toluene due to its hydrophilic nature. Clay materials having a laminar structure can be chemically modified, changing their physiochemical characteristics, such as interlaminar distance, surface area, pore size, and chemical affinity. In this study, it was focused on obtaining modified clays to be used for the adsorption of volatile organic chemicals.

• Journal of Marine Life Science
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• v.5 no.2
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• pp.99-106
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• 2020

To investigate effect of variation in physiochemical conditions due to river discharge on phytoplankton, field surveys were conducted in the Seomjin and Yeongsan River estuaries from April to November 2016. The concentrations of DIN and DSi in Seomjin River estuary were gradually low as distance from upstream. On the other hands, the concentrations of DIN and DSi in Yeongsan River estuary were critically high at upstream, due to which is characterized as semi-enclosed eutrophic area. A total of 12 phytoplankton pigments were analyzed, and the distribution of each taxa was investigated using indicator for each phytoplankton taxa. Fucoxanthin, an indicator pigment of diatoms, showed an average of 0.61±1.00 ㎍ l^-1 and 0.76±1.22 ㎍ l^-1 in the Seomjin and Yeongsan River estuaries, respectively. Concentration of fucoxanthin was more than twice that of other pigments except chlorophyll a., indicating that diatoms were dominant taxa. Peridinin, an indicator pigment of dinoflagellate, showed some similar tendency to the microscopic observation, but mismatch results were also present, indicating a technical limitation of pigment analysis. Chlorophyll b, alloxanthin, and zeaxanthin, which are indicator pigments of green algae, cryptomonads, and cyanobacteria, were detected in both estuaries even though those taxa were not detected in microscopic observation. This indicates that the two estuaries were affected by freshwater species. Here, we can suggest that phytoplankton composition in estuary was directly influenced by the inflow from upstream. In particular, the phytoplankton population dynamics in Yeongsan River estuary was greatly associated with a large-scale artificial dyke, especially in summer rainy season. On the other hands, the seasonal and horizontal distribution of phytoplankton in Seomjin River estuary has changed along the salinity gradients and inflow-related changes.

• Journal of agriculture & life science
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• v.52 no.6
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• pp.163-173
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• 2018

This study was carried out to propose the baseline data for in situ conservation by analyzing environmental and growth characteristics in Pedicularis hallaisanenesis habitats. P. hallaisanensis habitats, according to investigations, were located on the slope of southwest at an elevation of 1,400 m in Mt. Gayasan and on the slope of southeast at an elevation of 1,500 m in Mt. Hallasan. Pedicularishallaisanensis habitats. Also, habitats were found at the grassland with no upper vegetation. In the study sites, soil pH and soil organic matter were 4.9-6.5 and 4.4-8.1%, respectively. A total of 55 vascular plants taxa were identified in ten quadrats in two habitats, of which 25 were inhabited in Mt. Gayasan and 37 in Mt. Hallasan. Current status of P. hallaisanensis habitats were very vulnerable with the pressure of the vegetation constantly threatening the species' survival. Thus, concrete conservation plans including diverse factors as light intensity, temperature and genetic analysis to protect natural habitats should be set up as soon as possible.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.365-372
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• 2005

This study was carried out to investigate the Physiochemical Properties of loin and rump in the native horse meat from Jeju. In the analysis of chemical composition of loin and rump, the result showed $72.2\%\;and\;73.8\%$ in moisture content $20.1\%\;and\;21.2\%$ in crude protein, $2.42\%\;and\;3.08\%$ in crude Int and $0.13\%\;and\;0.14\%$ in crude ash respectively. Glutamic acid was 3,275mg/100g and 3,577mg/100g in loin and rump each and it had highest result in amino acid analysis. K content was 388.0mg/100g which showed highest result in mineral analysis and next contents were P>Na>Mg>Ca. Oleic acid had highest result in fatty acid composition which were $62.64\%\;and\;63.77\%$ in loin and rump respectively. Cholesterol content of loin and rump were 43.25 and 43.57 mg/100g but showed no significant differences to the part. pH of loin and rump were 5.60 and 5.75 which had no significant differences. Loin had Higher result than that of rump with no significant differences in WHC and springiness of texture analysis. Redness of rump was higher than that of loin. In the sensory evaluation, there were significant differences in the color and odor. Loin had higher result than that of rump in the overall palatability but showed no significant differences. With the result of this experiment native horse meat from Jeju could be understood as good meat resources.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.4
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• pp.550-556
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• 2014

Rice bran contains both excellent nutritional value and functional advantages. Its utilization is limited due to reducing texture and low storage. To satisfy various tastes, Bacillus spp. having high amylase and protease activities were selected. Using the strains, we made whole grain soybean Meju with a reduced manufacturing period by increasing the concentration of total nitrogen. We made soy sauces with mashing ratios of soy bean and rice bran at 10:0, 9:1, 7:3, and 5:5, and then compared their physiochemical properties. After 2 weeks of fermentation, the sugar content increased from 21~22% to 30~32%. However, pH and salinity showed no differences. At a ratio of 9:1, total nitrogen, amino nitrogen content, and total free amino acid contents were the highest at 1.62%, 652.52 mg%, and 8,804.03 mg/kg, respectively, compared to other mashing ratios of soy bean and rice bran. Especially, the contents of aspartic and glutamic acid, which increase delicate flavoring, were higher in our soy sauce compared to those of general traditional soy sauce and brewed soy sauce, which were 504.25 and 1,262.25 mg/kg, respectively. Serine and alanine, which are related to sweet taste, were present at 49.50 and 518.75 mg/kg, respectively, which were the highest among all mixing ratios, at a ratio of 9:1. Compared to general traditional soy sauce and brewed soy sauce, the contents of histamine and tyramine among biogenic amines decreased to 35.85 and 41.04 mg/kg, respectively. Finally, a soy bean and rice bran mixing ratio of 9:1 was determined to be the optimal mixing ratio in the sensory evaluation.

• Journal of the Korean Society for Marine Environment & Energy
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• v.16 no.2
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• pp.102-114
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• 2013

The basin of Lake Shihwa is one of highly industrialized region of Korea and a current environmental issue of study area is the operation of tidal power plant (TPP) to improve water quality. The application of water quality index (WQI) which integrates five physiochemical parameters (transparency, DO, DIN, DIP and chlorophyll-a) of water quality in Lake Shihwa and outer sea during 2011~2012 were performed not only to evaluate the spatial and temporal distribution of the water quality but also to assess the effect of water quality improvement by the operation of tidal power plant. The higher WQI values were observed in monitored sites near the industrial complexes in Lake Shihwa and the outfall of wastewater treatment plants (WWTPs) in outer sea. This indicates that the quality of seawater is influenced by diffuse non-point sources from industrial, municipal and agricultural areas in Lake Shihwa and by point sources from the effluence of municipal and industrial wastewater throughout WWTPs in outer sea. Mean WQI value decreased from 53.0 in 2011 to 42.8 in 2012 of Lake Shihwa. Water quality has improved significantly after TPP operation because enhancement of seawater exchange between Lake Shihwa and outer sea leads to improve a hypoxic condition which is primarily a problem in Lake Shihwa. Mean WQI of outer sea showed similar values between 2011 and 2012. However, the results of hierarchical cluster analysis and the deterioration of water quality in summer season indicate that the operation of tidal power plant was not improved the water quality in the upper most area of Lake Shihwa. To successfully improve overall water quality of Lake Shihwa, it is urgently necessary to manage and reduce of non-point pollution sources of the basin of Lake Shihwa.

• Journal of Animal Science and Technology
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• v.48 no.2
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• pp.293-306
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• 2006

We characterized physicochemical properties and examined the organoleptic and textural evaluations of Feta cheese made from goat's milk. Nutritional compositions of goat Feta cheese were fat 23.50%, protein 11.03% with moisture content of 59.54%. Cell numbers of lactic starter cultures in Feta cheese maintained from log 8.46 CFU/g and pH 5.76 during storage at 4℃ for 14 day's aging. The color of Feta cheese was whitish (L. 93.19) at after finishing brine salting, but became a little yellowish(b. 3.52) (a. -0.71). For texture profile analysis of goat Feta cheese, hardness, fracturability springness, and cohesiveness seemed to be week, but adhesiveness gumminess, chewiness, and resilience were enhanced as aging times extended to 14days, resulted in the overall textural properties was to be superior to control cheese(commercial Mozzarella cheese). Organoleptic evaluations were examined based on the intensities and the preferences for flavour, tastes, texture and mouth feeling. saltiness, bitterness and acidity were stronger in the intensities than control cheese, but the preferences were enhanced by aging to be better than control cheese at 14 days and later on, however, the texture changed to be weaker in hardness and unpleasant in mouthfeel. The fatty acid compositions of Feta cheese analysed by Gas chromatography were saturated fatty acid 42.06%, monoenoic acids 29.67%, di-enoic acids 24.24%, tri-enoic acids 1.21%.