• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.29 no.3
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• pp.33-39
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• 2011

The purpose of this study is to present the raw data for establishing the conservation and restoration trail about Wolseong by objective and systematical trail deterioration in Wolseong as UNESCO, world heritage site, Gyeongju-si, Korea. To accomplish the purpose, not only trail condition such as altitude, entire width, bare width, maximum depth and slope of trail, but also deterioration types of trail were surveyed at the total 97 points for 2.145km in length on the 11 access trails to Wolseong. Major deterioration types of trail were root exposure(48%), rock exposure(40%), trail deeping(9%) in order of frequency. To grasp the deterioration condition of the trail, assessment on impact rating class of trail that the 11 access trail were investigated. Putting these results together informs us that the deterioration condition of the trail in Wolseong is reached the level of grave concern yet, prompt countermeasure to maintain the existing condition has to be considered with regard for the conditions of location and the containing amounts of use.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.95-95
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• 2022

Maize is one of the world's three largest crops and has a long cultivation history, and is an important crop used for various purposes such as food, feed, and industrial raw materials. Recently, the agricultural environment is changing, in which the limit of cultivation of crops is shifted to the north due to the rise in temperature due to climate change. This study was conducted in experimental field of Suwon in 2022 by setting a seeding period earlier than the sowing time to establish the North Korean agricultural climatic zone and meteorological conditions. The test cultivars were silage cultivars, Kwangpyeongok and Dacheongok. As a priming test method, it was used to directly plant seeds in the field through immersion using 4mM zinc (Zn) and 2.5mM manganese (Mn), which are trace elements for seeds. The planting season was early on March 15th, April 1st, and April 15th. The number of days from sowing to silk stage of the two cultivars sown on March 15, April 1, and April 15 was 107, 93, and 85 days for Kwangpyeongok and 109, 95, and 87 days for Dacheongok, respectively. The seed priming test did not show any difference from the control group in the growth survey up to the middle stage of growth. In another test, low-temperature recovery was confirmed through nitrogen (2-5%) foliar fertilization after 3 days, 5 days, and 7 days in refrigeration (0 degrees), a selective low temperature treatment for com in the third leaf stage. As a result of this study, it was confirmed that the low-temperature damaged com treated at 0℃ showed the same growth as that of the untreated com through nitrogen foliar fertilization. These results suggest that urea foliar fertilization for low-temperature damage reduction of corn for silage in high-latitude climates will be helpful. In addition, through the results of the study, additional studies are needed on the recovery mechanism and field application through urea foliar fertilization.

• Journal of the Korea Organic Resources Recycling Association
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• v.6 no.1
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• pp.75-85
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• 1998

Algal meal (cell) was produced from the solution of dairy cow wastes by fermentation of ulothrix. sp. and chlorella sp. Raw wastes mainly feces were diluted with ground water to give dry matter concentration of 0.5 w/v of wastes in 20 l amounts of ten plastic containers. Each containers were covered with plastic nets and vinyl films to protect from the insects and rain. Algea cells were harvested every 3 to 5 days and dried by sunlight and artifitial heat. Dried cells were ground by a feed meal, and analyzed and tested for the chemical composition of dry cell, in vitro DM and protein digestibility and the safty of algae. Protein contents in algae meals, ulothrix (29.37%) and chlorella (29.24%) were similar. However, chlorella contained lower Neutral detergent fiber (5.92%) than ulothrix(20,76%), and higher ash (32.86%) and calcium (12.62%) than ulothrix (28.66% and 6.09%) (P<.01). Ulothrix protein had higher for essential amino acids; valine, isoleucine and phenylalanine, than chlorella (P<.05). Algal fats contained high saturated fatty acids, C16:0 and C18:0, for ulothrix and high unsaturated fatty acids, C18:1 and C18:2, for chlorella (P<.01). In vitro digestibility of. ulothrix tended to be higher for DM, but lower for protein than chlorella. The weight gain and survival percentage were higher for pond fishes (loaches, Misgurnus sp. ) fed diet added chlorella meal than diets added ulothrix meal and control diet (P<.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.578-588
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• 2008

The objective of this study was to evaluate associations of dietary sodium (Na) intake with salt-related dietary behaviors of 218 university students (95 men; 123 women) living in Gyeonggi area. Dish frequency questionnaire (DFQ) was used to identify salt-related dietary behaviors and to determine Na intakes. In men, systolic & diastolic blood pressures, Na intakes and DFQ-15 scores were significantly higher than in women. High-salt intake group (HS), classified by DFQ-15, had higher scores of high-salt dietary attitude and more Na intakes than low-salt intake group (LS). HS took protein foods and had balanced diets less frequently than LS (p<0.05). HS had fried dishes & fatty meats, and added salt to dishes more frequently (p<0.05). HS and LS had differences in preference of soy-boiled and Chinese or Japanese foods, in intake frequency of bean-paste soup, in use of soy sauce with fried food or raw fish, and in salt addition to dishes at the table (p<0.05). HS, classified by Na intakes, had high-salt dietary attitudes such as preference of seasoned rice & soy-boiled foods and habitual addition of soy sauce or salt to dishes at the table. The subjects using food labels when purchasing had better salt-related attitudes & behaviors, and lower DFQ-15 scores & Na intakes than the non-users (p<0.01). Self-assessed HS (SHS) had worse salt-related attitudes and behaviors (p<0.05). Male self-assessed LS (SLS) had higher Na intakes, which indicated that self-assessment of salt preference did not actually reflect Na intake. In summary, male university students belonged to a high-risk group of salt intakes, and HS preferred soy-boiled foods or fatty dishes, frequently added salt to dishes and rarely had balanced diets. These results suggest that nutrition education programs for university students should include fundamental dietetics and a balanced diet, in addition to a low-Na diet.

• Korean Journal of Medicinal Crop Science
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• v.11 no.3
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• pp.179-185
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• 2003

Chicory roots were roasted under various conditions. For roasted chicory roots, chemical compositions were investigated to develop new food materials from Korean chicory roots. Raw chicory root consists of 76.34% of moisture, 20.50% of nitrogen free extract, 1.03% of crude protein, 0.13% of crude fat, 1.02% of crude fiber and 0.98% of crude ash. Dried chicory root contains 3.44% of moisture, 79.52% of nitrogen free extract, 5.63% crude protein, 5.51% of crude fiber, 4.85% of crude ash and 1.05% of crude fat. Moisture content of chicory root decreased gradually with the increase of roasting time at $130^{\circ}C\;and\;140^{\circ}C$, while decreased significantly by roasting at $150^{\circ}C\;and\;160^{\circ}C$ and dropped below 1.0% in the 40 min. of roasting at all roasting temperatures tested. Crude protein content decreased with an increase of roasting temperature and time. Crude protein content decreased by 1.60% after 40 min of roasting at $160^{\circ}C$. The amount of reducing sugar decreased gradually as roasting time at $130^{\circ}C\;and\;140^{\circ}C$ increased. It reduced remarkably roasting at $160^{\circ}C$. Crude protein and reducing sugars seemed to be consumed as substrate for maillard reaction. $2,705.1{\sim}2,735.5mg%\;of\;K,\;175.8{\sim}179.3mg%\;of\;P,\;152.7{\sim}157.3mg%\;of\;Ca\;and\;76.2{\sim}79.6mg%$ of Mg were contained in chicory root and theirs contents were not changed in different roasting conditions. Thirteen fatty acids were isolated and identified from chicory root and it among them linoleic, linolenic, palmitic and oleic acids were the major components. Saturated fatty acid content was 22.81% and unsaturated fatty acid content was 77.19% and fatty acid composition was not changed by roasting under different conditions.

• Korean Journal of Agricultural Science
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• v.10 no.1
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• pp.135-145
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• 1983

This study was conducted to obtain the fundamental data for the processing of carrot juices and know the effects of blanching conditions, acid and alkali treatments and sterilization on the quality factors of carrot juices. The result obtained was as follows. 1. Blanching condition, $100^{\circ}C$, 5min. was the most effective for the Brix, amino-N content, suspended solid, light transmittance and yield of carrot juices among $90^{\circ}C$, 15min., $95^{\circ}C$, 10 min., and $100^{\circ}C$, 5min. 2. 0.05N-acetic acid solution was the most effective blanching solution for the suspended solid, light transmittance, viscosity and yield of the juices compared to 0.05N-citric acid and 0.03N-hydrochloric acid solution. 3. The color changes during the processing of carrot juices caused by blanching process rather than sterilization process. 4. The ${\beta}$-carotene in carrot juices was very stable and about 80 % of it was remained in the carrot juice which had been blanched, extracted and sterilized at $115^{\circ}C$ for 30min. 5. Alkali treatment for the juice from acid - blanched carrots formed discoloration after sterilization. 6. Relative content (%) of sugars in raw carrot juice we re ribose, 8.51%; fructose. 10.15%; glucose, 12.25%; sucrose, 49.53% and oligosaccharide, 19.56%. When the carrots were blanched in boiling water, the contents of monosaccharide and disaccharide decreased slightly but that of oligosaccharide increased slightly, however, when the carrots were blanched in acid solution, and then neutralized and sterilized, relative contents of ribose and sucrose decreased remarkably but that of oligosaccharide increased considerably and those of glucose and fructose increased slightly. 7. Nineteen sorts of free amino acid were detected from the carrot juices and the mains of them were threonine+asparagine, alanine, serine+glutamine, aspartic acid, arginine, and glutamic acid.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.5
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• pp.612-616
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• 2004

This study was carried out to compare the semen characteristics, frozen-thawed sperm viability and testosterone concentration and in vitro fertilization (IVF) and development of in vitro matured pig oocytes between two Yorkshire boars. Semen and blood samples were collected once per week from October to November 2002 from two adult Yorkshire boars at 18 months of age with 170 kg body weight. Sperm were deep frozen in 5 ml maxi-straws with lactose-egg yolk and N-acetyl-D-glucosamine (LEN) diluent and stored in liquid nitrogen. Blood samples were obtained at 10 a.m. by inserting a 21 gauge, hypodermic needle attached to 10 ml syringe into surface veins in the ear. The concentration of testosterone was determined by Competitive Enzyme Immunoassay. Ovaries were collected from prepubertal gilts at a local slaughter house. Cumulus oocyte complexes were aspirated from antral follicles (3 to 6 mm in diameter). The medium used for oocyte maturation was modified TCM 199. After about 22 h of culture, oocytes were cultured without cysteamine and hormones for 22 h at $38.5^{\circ}C$, 5% $CO_2$ in air. For IVF, one frozen 5 ml straw was thawed at $52^{\circ}C$in 40 sec and was diluted with 20 ml Beltsville thawing solution at room temperature. Sperm were washed 2 times in mTLP-PVA and inseminated without preincubation after thawing. Oocytes were inseminated with $2{\times}10^7$/ml sperm concentration. Oocytes were coincubated for 6 h in 500 ${\mu}$l mTBM fertilization medium. At 6 h after IVF, oocytes were transferred into 500 ${\mu}$l NCSU-23 culture medium for further culture of 48 and 144 h. There were no significant differences in the semen volume, motility, normal acrosome morphology and sperm concentration of raw semen between A and B of Yorkshire boar. However, motility and normal acrosome of boar A were higher than those of boar B at 0.5, 2, 3, 4, 5 and 6 h incubations of frozen-thawed sperm. Testosterone concentration (3.75 ng/ml) of boar A was higher than that (2.34 ng/ml) of boar B. The rate of blastocyst formation (15.1%) of boar A was higher than that (10.4%) of boar B. In conclusion, serum testosterone concentration of boar showed very important role for the frozen-thawed sperm viability and the blastocyst formation of pig oocytes matured in vitro.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.381-387
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• 2003

This study was performed to establish the fermentation method of non-steamed brown rice vinegar using starch saccharifing enzyme. During vinegar fermentation, initial pH had increased in the higher concentration of alcohol and acetic acid. Final pH was gradually changed to pH 2.90~3.44 from 3.44~4.06. The higher total acidity of brown rice vinegar resulted from the higher alcohol concentration. The total acidity was slightly dropped after gradually increasing from the starting of fermentation. Initial pH was decreased from 3.67 to 3.16. The total acidity was gradually increased from the first day of fermentation with 1.02, it was 1.54 on the second day after fermentation and there was a tendency to decreased after the highest values with 6.53 fermentation for 12 days. In organic acid composition, oxalic, malic, acetic, citric, and succinic acid were detected. The total free amino acid was decreased to 1,121 mg%. The major amino acids were ${\gamma}$ -aminobutyric acid, $\alpha$-aminoadipic acid and alanine, and ${\gamma}$-aminobutyric acid was the highest (539 mg%). The mineral contents such as P and K was high in sample and followed by Mg, Na, Ca.

• Applied Biological Chemistry
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• v.40 no.5
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• pp.365-368
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• 1997

This study was carried out to investigate the optimum mashing and maturing conditions for Korean traditional Kanjang(soy sauce) production and to reduce the fermentation period. The effects of maturing time of soy sauce mash, maturing temperature, salt concentration and the ratio of Meju to salt brine on the quality of Kaniang(total nitrogen, pH and color) were examined. Soy sauce pigments and about 90% of N constituents contained in soybean Meju(Koji) in soy sauce mash were degraded and solubilized into liquid portion (soy sauce) of the mash within five days of maturing at $30^{\circ}C$ with the mashing ratio(weight/volume) of 1 : 4 of soybean(as raw soybean) to 20% salt brine. No remarkable effects of soy sauce maturing temperature in the range of $5^{\circ}C{\sim}30^{\circ}$ on the digestion and solubilization of N components and pigment extraction during five days of soy sauce mash maturing were observed. Optimum mashing salt brine concentration for the digestion and solubilization of N components and pigment extraction during soy sauce maturing at $30^{\circ}C$ were observed to be in the range of $15{\sim}20%$. The suitable mashing ratio of Meju to salt brine (wt./vol.) to match N content of the standards of identity of Korean traditional Kanjang(soy sauce) was found to be below 1 : 5.

• Clean Technology
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• v.19 no.1
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• pp.30-37
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• 2013

Low-rank coal with high water content (32.3 wt%) was dried by fry drying, and the fuel characteristics of the dried coal from which the oil was separated by using a high-speed centrifugal separator were analyzed. After fry drying for 6 min and 10 min, the water content decreased to 5.0 wt% and 4.2 wt% respectively. The higher calorific value (HCV) of the coal increased remarkably after fry drying, from 11,442.0 kJ/kg-wet. The oil content of the fry-dried coal was 15.0 wt% and it decreased with an increase in the reheating temperature: 9.7 wt% at $80^{\circ}C$ to 9.3 wt% at $100^{\circ}C$, and then to 8.5 wt% at $120^{\circ}C$. The recovered oil could then be reused. According to of thermogravimetric analysis (TGA), there was no difference in the weight loss patterns of the coal samples with different coal diameters at a reheating temperature of $120^{\circ}C$. This was because the amount of oil separated by the centrifugal separator was affected by the reheating temperature rather than the coal diameter. And derivative thermogravimetry (DTG) curves of raw coal before the fry-drying process, a peak is formed at $400^{\circ}C$ in which the volatile matter is gasified. In case of the fry-dried coal, the first peak is generated at $350^{\circ}C$, and the second peak is generated at $400^{\circ}C$. The first peak is caused by the oil that is replaced with the water contained in the coal during the fry-drying process. Further, the peaks of the coal samples in which the oil is separated at a reheating temperature of $80^{\circ}C$, $100^{\circ}C$, $120^{\circ}C$, respectively are smaller than that of the coal in which the oil is not separated, and this is caused by that the oil is separated by the centrifugal separator.