• Journal of the Korean Society of Environmental Restoration Technology
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• v.24 no.1
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• pp.69-80
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• 2021

The new town in Korea, developed as a large-scale housing plan, has created urban ecological corridors to provide habitat and movement routes to wildlife and to promote natural ecological flow. This study aimed to investigate the use of wildlife in 10 ecological corridors in Gwanggyo New Town through camera trap technology and confirm effectiveness by identifying environmental factors affecting the use of wildlife's urban ecological corridors. Our researchers installed 20 unmanned sensor cameras at each the entrance and exit of the ecological corridors, and monitored urban wildlife for 10 weeks. According to the monioring results, the main species in Gwanggyo New Town were identified not only raccons, cats, water deer, korean hare and avain but also magpies, dove, eurasian tree sparrow, ring-necked pheasant, and eurasian jay. The number of uses ecological corridors of urban residents was 801(13.49%), as high as that of urban wildlife (1,140, 19.20%), which was judged to have disturbed the use of ecological corridors by wildlife. However, most dominant species of urban wildlife are nocturnal so that, it was judged that they share home range with urban residents at a time interval. In addition, according to the correlation analysis results between the mammal using rate of the urban ecological corridors and environmental factors(ecological corridor-specific length, ecological corridor-specific width, cover degree, shielding degree, connected green area, separation of movement routes, and presence of streetlights), environmental factors were not statistically significant. However, the more the area of green space connected to ecological corridors, the more increasing the mammal using rate of ecological corridor(r=0.71, p<0.05). Therefore, the area of green space connected to the ecological corridors that is associated with rate of wildlife using corridors should be considered as a priority when developing an urban ecological corridors. In the future, this study will extend the observation period of the ecological corridors and continuously accumulate data by adding the number of observation cameras. Furthermore, it is expected that the results of this study can be used as basic data for the standards for urban ecological corridors installation.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.117-133
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• 2016

This study was to investigate the quality characteristics of sourdough bread made with 4 kinds of kamut sour starter. Kamut sour starters were made according to dough yield of sour starter and yeast adding on sour starter. We exmanined pH level, fermentation rate, specific volume, CrumbScan, moisture content, color value, texture analyzer, shelf-life test and sensory evaluation for observing quality characteristics of sourdough bread. From the results of pH measurement, kamut sourdough breads had lower pH value in dough and crumb pH than CON. In the experiment of dough's fermentation rate, CON had the rapidest fermentation rate among the samples initially, but the experimental groups also expanded as much as CON grew in spite of its slow fermentation. Specific volume and CrumbScan results suggested that CON had the largest volume. In addition, CM and TM had smaller volume than Pool and Biga. The sample that had the highest moisture content was Pool because its sour starter had the most amount of water. In color value test, CON had lighter crumb and crust color than other specimens. As a result of the TPA and shelf-life tests, CON had the softest hardness after 24 hours. However, Pool had similar hardness with CON after 72 hours. The result of the acceptance test of sourdough breads indicated that people prefered Pool and Biga to TM and CM. Difference test showed similar results with prior experiments. As the final outcome, Poolish was chosen as the optimal formula for kamut sour starter.

• Smart Media Journal
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• v.12 no.10
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• pp.47-54
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• 2023

As understanding sudden climate change and agricultural productivity becomes increasingly important due to global warming, soil moisture prediction is emerging as a key topic in agriculture. Soil moisture has a significant impact on crop growth and health, and proper management and accurate prediction are key factors in improving agricultural productivity and resource management. For this reason, soil moisture prediction is receiving great attention in agricultural and environmental fields. In this paper, we collected and analyzed open field environmental data using a pilot field through random forest, a machine learning algorithm, obtained the correlation between data characteristics and soil moisture, and compared the actual and predicted values of soil moisture. As a result of the comparison, the prediction rate was about 92%. It was confirmed that the accuracy was . If soil moisture prediction is carried out by adding crop growth data variables through future research, key information such as crop growth speed and appropriate irrigation timing according to soil moisture can be accurately controlled to increase crop quality and improve productivity and water management efficiency. It is expected that this will have a positive impact on resource efficiency.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.7
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• pp.896-901
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• 2007

This study was carried out to investigate the effect of the addition of olive and soybean oil on the color, water holding capacity, cooking loss, increase rate of thickness, decrease rate of diameter, pH, VBN content and TBARS value of ground pork loin during cold storage for 15 days. Ground pork loin were prepared by three types such as ground pork loin containing 20% pork fat (GP-P), ground pork loin containing 20% olive oil (GP-O) and ground pork loin containing 20% soybean oil (GP-S). The $L^{\ast}$ (lightness) and $b^{\ast}$ (yellowness) value of GP-P, GP-O and GP-S were not significantly different during storage, and the $L^{\ast}$, $a^{\ast}$ and $b^{\ast}$ value of GP-P were higher than those of GP-O and GP-S (p<0.05). The water holding capacity tended to increase along with storage period, the water holding capacity of GP-P was higher than that of GP-O and GP-S. Also, the cooking loss of GP-P was lower than that of GP-O and GP-S (p<0.05). The increase rate of thickeness by cooking increased along with storage period, but the decrease rate of diameter was tend to decreased with increase in storage period (p<0.05). The pH of all ground pork loins decreased until storage at 5 days, but increased at 15 days (p<0.05). The VBN content of all ground pork loins increased along with storage period, and the VBN content of GP-P was higher than that of GP-O and GP-S (p<0.05). The TBARS value of all ground pork loins increased along with storage period; also, the VBN content of GP-P was the highest among all ground pork loins and GP-O was the lowest among all ground pork loins (p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.5
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• pp.643-650
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• 2007

It has been known that Samultang has positive effects on blood circulation and erythrocyte formation. Samultang was composed of four ingredients, Angelica gigas Nikai, Rahmanniae Radix Preparata, Paeonia lactiflora Pallas, and Cnidium officinale Makino. Five types of bread were prepared by replacing water with Samultang for dough proportionally. Control (C) did not have Samultang and the other four experimental bread contained Samultang: S-I (25% of water was substituted by Samultang), S-II (50% substituted), S-III (75% substituted), and S-IV (100% substituted). Moisture, protein, and ash contents of Samultang were $97.34{\pm}0.11%,\;0.42{\pm}0.04%,\;and\;1.40{\pm}0.16%$, respectively. Replacing water with Samultang decreased pH and increased significantly wet gluten content of the dough. Substitution of Samultang for water incremented redness and yellowness of the dough and bread and increased hardness. It also raised the contents of ash and protein. Although it was not significant, in addition, moisture loss of the bread during storage seemed to be lessened by replacing water with Samultang. However, total volume and specific loaf volume of the bread, baking loss rate, and the other textural characteristics except hardness were not affected by substituting water with Samultang. Due to the above results, sensory evaluation of volume and gumminess of the bread were improved significantly by substituting Samultang for water. The bread replaced 25% of the water with Samultang was ranked as the best by the test of sensory evaluation. These results imply that adding Samultang instead of water to dough for bread might bring positive effects on quality characteristics of the bread without any adverse influences. Therefore, it might be worth developing functional bread using Samultang.

• Magazine of the Korean Society of Agricultural Engineers
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• v.27 no.1
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• pp.46-61
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• 1985

This study was performed to obtain the basic data which can be applied to the use of foaming mortars. The data was based on the properties of foaming mortars depending upon various mixing ratios and addings to compare those of cement mortar. The foaming agents which was used at this experiment were pre-foamed type and mix-foaming type which is being used as mortar structures. The foaming mortar, mixing ratios of cement to fine aggregate were 1:1, 1: 2, 1 : 3 and 1 : 4. The addings of foaming agents were 0.0%, 0.5%, 1.0%, 1.5%, 2.0%, 2.5% and 3.0% of cement weight. The results obtained were summarized as follows; 1. At the mixing ratio of 1 : 1, the lowest water-cement ratios were showed by foaming mortars, respectively. But it gradually was increased in poorer mixing ratio and decreased in more addition of foaming agent. The water-cement ratios were decreased up to 1. 8~22. 0% by G, 2. 2~24. 1 % by U and 0. 7~53. 1% by J foaming mortar than cement mortar. 2, At the mixing ratio of 1 : 1, the highest bulk densities were showed by foaming mortars, respectively. But, it gradually was decreased in poorer mixing ratio and more addition of foaming agent. The bulk densities were decreased up to 1. 4~20. 7% by G, 2. 3~23. 7% by U and 26. 5~56. 5% by J foaming mortar than cement mortar. Therefore, foaming mortar could be utilized to the constructions which need low strengths. 3. At the mixing ratio of 1:1, the lowest absorption rates were showed by foaming mortars, respectively. But, it gradually was increased in poorer mixing ratio and more addition of foaming agent. Specially, according to the absorption rate when immersed in 72 hours, the absorption rates were showed up to 1. 01~1. 24 times by G, 1. 03~1. 58 times by U and 1. 10~5. 91 times by J foaming mortar than cement mortar. It was significantly higher at the early stage of immersed time than cement mortar. 4. At the mixing ratio of 1:1, the lowest air contents were showed by foaming mortars, respectively. But, it gradually was increased in poorer mixing ratio and more addition of foaming agent. Air contents were contented up to 4. 0~17. 2 times by G, 5. 2~23. 2 times by U and 23. 8~74. 5 times by J foaming mortar than cement mortar. 5. At the mixing ratio of 1 : 1, the lowest decreasing rates of strengths were showed by foaming mortars, respectively. But, it gradually was increased in poorer mixing ratio and more addition of foaming agent. Specially, the strengths of 28 days were decreased 0. 4~2. 2% than those of 7 days by foaming mortar, respectively. Also, the correlations between compressive and tensile strength, compressive and ending strength, tensile and bending strength were highly significant as a straight line shaped, respectively. 6. The correlations between absorption rate, air content, compressive strength and bulk density, absorption rate, compressive strength and air content were highly significant, respectively. The multiple regression equations of water-cement ratio, bulk density, absorption ate, air content, compressive strength, tensile strength and bending strength were computed depending on a function of mixing ratio and addition of foaming agent. It was highly significant, respectively. 7. At the mixing ratio of 1 : 1, the highest strengths were showed by cement mortar and foaming mortars, by chemical reagents. But, it gradually was decreased in poorer mixing ratio. The decreasing rates of strengths were in order of H $_2$S0 $_4$, HNO$_3$ and HCI, J,U,G foaming mortar and cement mortar. Specially, at the each mixing ratio, each chemical reagent and 3.0% of foaming agent, J foaming mortar was collapsed obviously. Therefore, for the structures requiring acid resistence, adding of foaming agent should be lower than 3.0%.

• Korean journal of applied entomology
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• v.45 no.1 s.142
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• pp.75-78
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• 2006

Development of pellet-type artificial diet for insect was tried by using a twin screw extruder(TSE). Screws were arranged several times and two reverse screws were equipped on the foreparts of 2 axes of TSE. Pellet-type diet could be produced successfully under conditions of TSE set as the following. : 300 rpm of main motor speed, 228 rpm of feed motor speed, $75m{\ell}/min$ of running water speed and 5 mm of extrusion diameter. The optimum adding quantity of water to the manufactured diet was $1.2{\sim}1.5$ times of dry diet. On the rearing results of beet armyworm, Spodoptera exigua and common cutworm, Spedoptera litura with the pellet-type diet, the final survival ratio (emergence rate) of these two species was over than 50%, and so it was concluded that the manufactured pellet-type artificial diet was sufficient dietetically to rear those insects.

• Journal of the Korea Concrete Institute
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• v.14 no.5
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• pp.789-795
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• 2002

To evaluate the bind rate and behavior of two types chloride ion-one is the chloride ion added in mixture when un-washed sea sand is used as fine aggregate, one is the chloride ion admitted in the new version of concrete standard specification, pore solution extracted in cement paste were analyzed. The results are follow. 1 As passing the time, the chloride concentration in the pore solution decreases with the Increase in the chloride content absorbed by the hydrate products. As compared with chloride contents in mixing water, the bound ratio of chloride at 49 days is 64∼90％. 2. The bound ratio of chloride in cement paste considering evaporable water as pore solution is obtained. In case of Pl∼P3(added chloride content wt of cement 0.046∼0.16 ％), the bound ratio of chloride is 91.8∼93.5 ％. P4(added chloride wt of cement 0.3％) is 89.1％, but P5(added chloride wt of cement 0.617％) bound is only 77％. 3. The bound ratio of chloride to wt of cement is 0.015∼0.475％ with adding chloride. In case chloride added over 0.091 ％ wt of cement, the bound chloride content increases 1.7∼1.8 times in spite of added chloride increase twice. The bound ratio of chloride to wt of cement decreased with the increase in the chloride content. 4. The more increase added chloride content, the more increase the bound ration of chloride. But the absolute value of chloride content in pore solution increased.

• Magazine of the Korean Society of Agricultural Engineers
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• v.19 no.1
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• pp.4312-4322
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• 1977

In order to investigate the effect of the water content and the accelerated curing on the strength of the soil-cement mixtures, laboratory test of soil cement mixtures was performed at five levels of water content, four levels of accelerated curing temperatures, three levels of normal curing periods, and six levels of accelerated curing time. Also this study was carried out to investigate the effect of grain size distribution of 21 types of soils on the strength of soil-cement mixtures at four levels of cement content and three levels of curing time. The results are summarized as follows: 1. Optimum moisture content increased with increase of the cement content, but maximum dry density was changed ununiformly with cement content. Water content corresponding to the maximum strength was a little higher than the optimum moisture content along the increase of cement content. 2. In molding the specimens with the optimum moisture content, the maximum strength appeared at the wet side of the optimum moisture content. 3. According to increase of curing temperature as 30, 40, 50, and 60$^{\circ}C$, unconiiend compressive strength of soil-cement mixtures increased, the rate of increase at the early curing period was large, and approximately 120 hours was suifficient to harden soil-cement mixtures completely. 4. The strength of soil-cement mixtures at the curing temperature of 10$^{\circ}C$ decreased at the rate of 30 to 50 percent than at the curing temperature of 20$^{\circ}C$, and the strength of soil-cement mixtures at the curing temperature of 0$^{\circ}C$ increased a little with increase of curing time. 5. Although the strength of soil-cement mixtures seemed to be a little affected by the temperature difference between day time and night, it was recommended that reasonable working period was the duration from July to August of which average maximum temperature of Korea was approximately 30$^{\circ}C$. 6. Accelerated curing time corresponding to the normal curing time of 28-day was shorten with increase of curing temperature, also it was a little affected by the cement. Accelerated curing time that the strength of soil-cement mixtures for the cement of 9 percent and the curing temperature of 60was shorten with increase of curing temperature, also it was a little affected by the cement. Accelerated curing time that the strength of soil-cement mix- tures for the cement of 9 percent and the curing temperature of 60$^{\circ}C$ was 45 hours at the KY sample, 50 hours at the MH, 40 hours at the SS, and 34 hours at the JJ respectively. 7. Accelerated curing time was depended upon the grain size distribution of soil, it decreased with increase the percent passing of No. 200 sieve. 8. Relationship between the normal curing times and the accelerated curing times showed that there was a linear relationship between them, its slope decreased with increase of curing temperature. 9. The most reasonable soil of the soil-cement mixtures was the sandy loam which was a well graded soil. Assuming the base of road requiring 7-day strength of 21 kg/$\textrm{cm}^2$ being used, the soil-cement mixtures could be obtained with adding 6 percent of cement in such a sails S-7, S-8, S-9, S-10, S-11, S-12, S-13. 10. The regression equation between the 28-day and the 7-day strength was obtained as follow; q28=1.12q7,+6.5(r=0.96).

• Journal of the Korean Wood Science and Technology
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• v.35 no.6
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• pp.13-22
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• 2007

This study was carried out to scrutinize possibility of manufacturing pitch pine (Pinus rigida) glued laminated timber in order to add values of pitch pine trees. Also, it was investigated to improve bending performance of pitch pine glulam. Pitch pine was imported as one of major plantation species in Korean peninsula. Machine stress rated grades of pitch pine lumber mostly ranged between E7 and E9. which grades were more or less inferior to producing high quality glulam. However, the adhesive properties between pitch pine and pitch pine, and between pitch pine and Japanese larch (Larix kaempferi Carr.), such as shear bond strength, wood failure rate and de-lamination rate of bonded layer submerged in cold and boiling water, were higher than Korean Standard criteria. These properties are essential for manufacturing glulam with single species or multiple species. The modulus of rupture (MOR) of pitch pine glulam exceeded the criterion of Korean Standard for glulam strength grade but modulus of elasticity (MOE) was lower than the criterion. On the other hand, the bending performances (MOR and MOE) were improved 20 percent by mixing with Japanese larch laminar. It is effective to arrange higher quality Japanese larch laminar at the outer layer of glulam for improving bending performances. In conclusion, it is possible to use low quality pitch pine as laminar of structural glulam for adding values of pitch pine.