• Asian Journal of Turfgrass Science
• /
• v.22 no.2
• /
• pp.133-140
• /
• 2008

The growth of root and shoot normally decline dramatically in mid-summer of Korea, moreover the cool-season turfgrassgrass eventually wither to death over $30^{\circ}C$. The increase of air temperature also drives the heat of soil, that makes stress on root system. The heat stress affects physiological mechanisms of hormonal unbalance that stimulates shoot growth, photosynthesis, and transpiration. To solve those problems, many studies have been carried out to control soil moisture and OM content to decrease soil temperature for dissolving the growth retardant by heat stress. This study initiated to analyze the change of soil temperature with soil moisture, and the effect of soil depth and moisture content on heat transmit and thermal changes on turfgrass growth(productivity, green color, and damage by dryness and high temperature). Kentucky bluegrass plots prepared with 25%, 33%, 40% soil moisture treatments. Soil temperature was measured every five min. with four thermo-sensors at 12 and 2 cm soil depth. The most acceptable growth showed at 33% soil moisture, but the worst result showed at 40%. The soil moisture seriously affected on the growth of Kentucky bluegrass, however the quality of turfgrass may acceptable if we can control soil moisture down to 33% when the flooding season of monsoon.

• Korean Journal of Optics and Photonics
• /
• v.30 no.6
• /
• pp.249-254
• /
• 2019

An optical current sensor device that measures electric current by the principle of the Faraday effect was designed and fabricated. The polarization-rotated reflection interferometer and the quadrature phase interferometer were introduced so as to improve the operational stability. Complex structures containing diverse optical components were integrated in a polymeric optical integrated circuit and manufactured in a small size. This structure allows sensing operation without extra bias feedback control, and reduces the phase change due to environmental temperature changes and vibration. However, the Verdet constant, which determines the Faraday effect, still exhibits an inherent temperature dependence. In this work, we tried to eliminate the residual temperature dependence of the optical current sensor based on polarization-rotated reflection interferometry. By varying the length of the fiber-optic wave plate, which is one of the optical components of the interferometer, we could compensate for the temperature dependence of the Verdet constant. The proposed optical current sensor exhibited measurement errors maintained within 0.2% over a temperature range, from 25℃ to 85℃.

• Food Science and Preservation
• /
• v.21 no.5
• /
• pp.652-660
• /
• 2014

To maintain the microbiological safety of Prunus mume fruit before it is processed, it was treated with a combination of 0.5% citric acid and 0.1% Tween 20, and stored at $4{\pm}1^{\circ}C$ for seven days. The combined treatment reduced total aerobic bacteria, yeast, and mold populations in the fruit by 2.20 and 1.70 log CFU/g, respectively, compared to those in the control. Organic acid contents and the Hunter $L^*$, $a^*$, and $b^*$ values were not affected by the treatment during the storage. In addition, the dried Prunus mume fruit prepared with 40% red algae extract (RAE) or maltodextrin (MD) treatment and hot-air drying were compared with respect to the fruit's physicochemical properties such as color, total phenolic and flavonoid content, and microstructure. The hot-air dried samples had undesirable color changes and inferior textures. The RAE-treated samples had a higher total phenolic content (225.15 mg gallic acid equivalent (GAE)/100 g) and total flavonoid content (49.25 mg quercetin equivalent (QE)/100 g) than the other treatments. The treatment of Prunus mume fruit with RAE can provide better-dried products than can MD treatment or hot-air drying. These results suggest that the combined treatment with citric acid and Tween 20 can be effective in preserving the microbiological safety of Prunus mume fruit, and its dehydration using RAE is an efficient drying method.

• Korean Journal of Food Science and Technology
• /
• v.29 no.4
• /
• pp.648-656
• /
• 1997

Thermal treatment of soymilk residue was carried out at 140, 150, and $160^{\circ}C$ for possible use as a raw material for dietary fiber, and some physicochemical properties of the extracts were investigated. Soluble dietary fiber(SDF) content of the extracts prepared under optimal conditions was more than 30% suggesting the conversion of insoluble dietary fiber to SDF. The main sugar components of the extracts were glucose, galactose, and arabinose. Analysis of the moelcular weight distribution by high performance size exclusion chromatography revealed that the proportion of high molecular weight fraction decreased and that of middle-sized polymer increased as the extraction temperature increased. The viscosity of aqueous solution of the extracts decreased with an increase in extraction temperature, but showed no trend as pH changed. The solubility increased with extraction temperature showing the highest at $160^{\circ}C$. The extract at $140^{\circ}C$ had the biggest calcium-binding capacity, which correlated with the changes in viscosity.

• Membrane Journal
• /
• v.26 no.3
• /
• pp.197-204
• /
• 2016

The objective of this work was to investigate the performance of pervaporation process for recovery of ester compounds from model aqueous solutions and how the fluxes of esters and water were affected by changes in feed concentration and temperature. The flux of ethyl acetate (EA), propyl acetate (PA), ethyl propionate (EP), butyl acetate (BA), and ethyl butyrate (EB) increased with an increase in feed concentration from 0.15 wt% to 0.60 wt%, and increased with temperature change from $30^{\circ}C$ to $50^{\circ}C$. The flux of esters (EA, PA, EP, BA, and EB) was in order of (EA) < (PA, EP) < (BA, EB). This result meant that the flux strongly depended on affinity between esters and membrane surface; EA is the least hydrophobic because it has one hydrophobic function group ($-CH_2-$), (PA, EP) have two ($-CH_2-$), and (BA, EB) are the most hydrophobic because these have three ($-CH_2-$). As well as such an influence of hydrophobicity of ester molecules on ester flux, the influence of hydrophobicity of membrane surface on ester flux needs further investigation. With increase in temperature, water flux of aqueous EA, PA, EP, BA, and EB solution increased. However, water flux of aqueous ester solutions did not change appreciably with increase in concentration. This experimental results may be used as fundamental data for pervaporation (PV) to improve the aroma recovery process as an alternative to thermal evaporation and distillation processes.

• Journal of Conservation Science
• /
• v.34 no.2
• /
• pp.107-118
• /
• 2018

This report does studied for making the method of conserving bracket murals in Daeungjeon of Jikjisa Temple, through the scientific way. Results of evaluated the conservation status at the braket mural paintings, most serious damage is structural damage like cracks, breakage, and delamination. After optical investigation, a characteristic point wasn't found such as underdrawing or traces of a coat of paint. The ultrasonic examination speed by each wall painting was measured from about 195.8 m/s to 392.7 m/s, according to the location of the surface, and it was able to compare the surface properties according to the location. In Infrared-thermal image measurement shows that wall layer separation and paint layer delamination are closely detected, therefore it was able to judge of damage on the objective way. Material analysis revealed that the walls were made by sand and weathering soil. The wall layer combined sand with less than fine sand size by nearly 5:5, and the finishing layer was found to have mixed medium sand and fine sand at approximately 6:4 rates. However, In case of finishing layer, mixing ratios of sizes less than very fine sand were found to be significantly lower than wall. Therefore, it is estimated that the plysical damage such as the separation between the layers of the walls created in the braket mural paintings, is continuously caused by changes in the internal stresses and volume ratio caused by the density differences between the wall and the finishing layers.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.34 no.3
• /
• pp.173-178
• /
• 2001

This study was performed to know the hypocholesterolemic effect of depolymerized alginate obtained by hydrolysis of alginate through a heating process at $121^{\circ}C$. The changes of total cholesterol, HDL-cholesterol, LDL-cholesterol, triglycerides and phospholipid levels in serum, as well as the atherogenic index were elucidated in rats for 35 days. In order to evaluate single-dose toxicity of HAG-50 in rats via oral routes, induction any mortalities and abnormal signs in clinical finding, body weight, gross findings and histopathological finding, and estimation of $LD_{50}$ were elucidated. Total cholesterol, HDL-cholesterol, LDL-cholesterol, triglycerides and phospholipid levels in the serum significantly decreased and resulted in the decrease of atherogenic index in rats fed diets containing $5\%\;and\;10\%$ HAG-50 (p<0.01). HAG-50 did not induce any mortalities and abnormal signs in clinical findings, body weights, gross findings and histopathological findings in single-dose toxicity test via oral routes of rats, after which it was impossible to estimate $LD_{50}$ values.

• Journal of the Korean Electrochemical Society
• /
• v.3 no.3
• /
• pp.146-151
• /
• 2000

So fine cobalt oxide xerogel powders were prepared by using a unique solution chemistry associated with the sol-gel process. The effect of thermal treatment on the crystalinity, particle structure, and corresponding electrochemical properties of the resulting xerogel remained amorphous as $Co(OH)_2$ up to $160^{\circ}C$ With an increase in the temperature above $200^{\circ}C$, both the surface area and pore volume decreased sharply, because the amorphous $Co(OH)_2$ decomposed to form CoO that was subsequently oxidized to form crystalline Co304. In addition, the changes in the crystallinity, and particle structure all had significant but coupled effects on the electrochemical properties of the xerogels. A maximum capacitance of 192F1g was obtained for an electrode prepared with the $CoO_x$ Xerogel calcined at$150^{\circ}C$, which was consistent with the maxima exhibited in both the surface area and pore volume. This capacitance was attributed solely to a surface redox mechanism.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.30 no.6
• /
• pp.1095-1101
• /
• 2001

Spinach was minimally processed into the unseasoned side dish to be used for Korean food service industry, using the techniques of cook-chill and sous vide. Spinach was blanched at 10$0^{\circ}C$ for 6 minutes, vacuum-packaged in the unit of 500 g by plastic film of low gas permeability, pasteurized at 9$0^{\circ}C$ and then cooled rapidly at 3$^{\circ}C$. The chilled products were then stored at 3 and 1$0^{\circ}C$ with measurement in their quality. Six log cycle (6D) inactivation of Listeria monocytogenes and 13 log (13D) thermal destruction of Streptococcus faecalis were compared as two pasteurization conditions, which corresponded to heating for 22.8 and 30.0 minutes at 9$0^{\circ}C$, respectively. Milder heat processing based on 6D process of L monocytogenes gave better quality of color, texture, ascorbic acid and chlorophyll than the conditions of 13D process of S. faecalis. Any microbial growth in total aerobic, psychrophilic and anaerobic bacteria was not observed until 8 days at 1$0^{\circ}C$ and 14 days at 3$^{\circ}C$, which might be regarded as strict guidelines of shelf life. Storage times based on the changes in physical and chemical quality were longer than those based on strict microbial quality in case of the products pasteurized by 6D process of L. monocytogenes. The seasoned vegetables prepared from sous vide processed spinach were found to be inferior in sensory quality to those from freshly blanched one.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.18 no.3
• /
• pp.247-254
• /
• 1989

In deep-fat frying, the fats and oils are used over and over again, and moisture and air are mixed in to the hot oil. Many reports related to these fats and oils have been established that thermal and oxidative decomposition products and polymers formed under the conditions of deep fat frying are harmful to health. This work was carried out with 3 domestic frying oils and 6 used oils commercially, and that there were difficulties in finding a good definition between fresh oil and used oil with adding unheated oil. As starting materials, commercially used soybean oil and rapeseed oil already passed over induction period in the lipids oxidation standard. From the qualitative point of view, they were inferior to domestic frying oils. Free fatty acid and peroxide value of heated oils were increased gradually by the time pass whereas iodine value were decreased. After adding unheated oil to the heated oil, these values were restored to that of initial levels. On the other hand, content of polar components in the heated oil were directly related to the heating time. This result showed that polar compounds may be a clear indicator of used oils. Fatty acid composition in the used oils, unsaturated fatty acids such as linoleic and linolenic acid decreased while saturated fatty acid content increased with heating.