• 한국연초학회지
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• 제28권1호
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• pp.36-42
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• 2006

The papermaking process for a reconstituted tobacco sheet (RECON) has been preferred more because of the various merits such as a wide range of Recon products with better quality. The screw press is one of the very important process in RECON making process which divides the mixed raw materials into the soluble material and the insoluble material and could greatly affect the productivity and product quality. In this study, the characteristics of the screw press process in a Recon making mill were evaluated for two different RECON products. Three different efficiency index were proposed for the more detailed analysis of the screw press process. The result showed that the difference in the raw material might result in the difference in the efficiency and the properties of the extracts and the filter cake, especially in the HWS. The washing technique which applied in this experiment showed the amount of residual HWS in the fiber portion were not much changed by the each steps of the screw press.

• 펄프종이기술
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• 제46권3호
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• pp.28-36
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• 2014

The kind and the mixing ratio of recovered papers would affect the quality of final recycled paper. In this study, effects of the mixing ratio of various domestic recycled papers (old news print (ONP), old corrugated container (OCC) and coated paper (CP)) on variations in physical properties of paper and its productivity were investigated. When the mixing ratio of CP grade increased, the freeness (CSF) of recycled pulp was increased while paper strength and white water turbidity was decreased. Paper strength was decreased as the percentage of OCC was higher than ONP. When ONP was mixed with OCC, no adverse effect was observed except the increased drainage resistance. It is expected that these results could be utilized as fundamental data to establish regulations for the recovered paper grades according to mixing ratios of different kinds of them.

• 한국식품조리과학회지
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• 제26권2호
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• pp.146-154
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• 2010

The objective of this study was to improve the Dasik through the addition of sugar alcohol(xylitol, mannitol, sorbitol, erythritol) and agar during the production of Dasik in order to complement the texture of Dasik. Dasik sample were prepared, and the sensory quality and physical characteristics of the samples were compared and the antibacterial characteristics of green tea Dasik containing sugar alcohol against oral bacteria were also examined. The results are summarized as follows. The moisture content of green tea containing sugar alcohol to improve the physical properties was over 30%. The water activity of the agar-added Dasik was higher than that of the control group. The pH was significantly higher for both the experimental group and the control group. The color L value was the brightest at 59.21 for FAOG, while the a value was the lowest for SG, and the b value was the highest for MG. In the texture analysis, the hardness of the control group was the highest at $5181.04\;g/cm^2$ for SSG. The cohesiveness was the highest at 0.16% for SG and the chewiness was the highest at 182.12 g for MG, while the lowest cohesiveness was determined to be 43.73 g for EG. As for the adhesiveness, the agar, sugar alcohol-added groups were overall negative (-) while SG was found to have the lowest negative value at -39.25 g. In the sensory evaluation, the control XYG group scored the highest in moistness, adhesiveness, chewiness, and overall acceptance. In addition, all groups except SSG exhibited antibacterial characteristics against P. bivia. In conclusion, Dasik with added agar was shown to complement the texture of Dasik due to the added sugar alcohol.

• 한국환경교육학회지:환경교육
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• 제11권2호
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• pp.69-82
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• 1998

This study was performed to investigate the trends in Environmental Education Research of Korea. In this study, the papers in $\ulcorner$Hwankyungkyoyuk$\lrcorner$ (Journal of the Korean Society for Environmental Education) and $\ulcorner$Journal of the Korean Association for Research in Science Education$\lrcorner$ from the initial number to the latest number were investigated. The category of analysis in this study were the number of papers, research area, method, character, the major targets of Environmental Education, the major targets of research, the purpose of Environmental Education, and the contents of environment. The results of this study are as follows: 1. The number of papers in $\ulcorner$Hwankyungkyoyuk$\lrcorner$ were 178 and in $\ulcorner$Journal of the Korean Association for Research in Science Education$\lrcorner$ were 406(10 of them were related in environmental education) 2. The research areas of the papers were Environmental Education(52.4%), Social Environmental Education(19%), Environmental Science(8.5%), Science Education(7.9%), and Social Education(3.2%). 3. The major parts of the method of the papers were literature review(31.7%), survey research(21.2%), and descriptive study(20.3%). 4. More than half of the character of the papers were research on the actual condition(35.4%) and consciousness (17.9%), 5. The major targets of Environmental Education of the papers were secondary school students(33.9%) and elementary school students(18.8%). 6. The major targets of researches of the papers were secondary school students(33.8%), teachers(30.0％), the general public(20.0％), and elementary school students(18.8%). 7. The purpose of Environmental Education of the papers were Values and Attitudes(31.2%), Behaviors and Participations(29.6%), Knowledges and Informations(27.2%), and Skills(12%). 8. The contents of Environment of the papers were waste(27.7%), water quality(15.2%), the whole environment(12.5%), air quality(9.8%), natural environment(5.4%), soil(4.4%), energy(4.4%), and so on. The results indicated that the Environmental Education research of Korea were needed to be reinforced in the field of qualitative research method, teaching and learning strategy, the development of learninyg meterals, and teacher education.

• 한국식품조리과학회지
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• 제30권3호
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• pp.307-316
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• 2014

This study was carried out in order to investigate the quality characteristics of baguette with different amounts of yeast and fermented rice bran sourdough(Control: Yeast 30 g + Fermented rice bran sourdough 0 g, A sample: Yeast 20 g + Fermented rice bran sourdough 150 g, B sample: Yeast 10 g + Fermented rice bran sourdough 300 g, C sample: Yeast 0 g + Fermented rice bran sourdough 450 g). The pH of fermented rice bran sourdough by fermentation time was decreased as the fermentation time was longer. The pH of baguette dough was decreased as the fermented rice bran sourdough increased; the volume was the highest in control at the 1st fermentation, and in the B sample at the 2nd fermentation. The weight of baguette was the highest in the C sample, and the volume and specific volume were the highest in the B sample. The microstructure of the cross section analysis indicated that the air cell of baguette crumb was large and regular in the B sample. The moisture content and water binding capacity were the highest in the B sample, although significantly different. The L value was decreased as there was an increasing addition ratio of fermented rice bran sourdough; further, the a and b values were decreased with an increase in baguette volume. Hardness, gumminess and chewiness were decreased as volume and specific volume were increased; yet, springiness was increased. According to the result of the sensory evaluation, the flavor, taste, appearance and texture were the highest in the B sample.

• 한국축산식품학회지
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• 제36권6호
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• pp.729-736
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• 2016

This study was performed to evaluate the quality of fermented sausages manufactured with processed sulfur-fed pigs. The fermented sausages were divided into two groups; one was manufactured with non sulfur-fed pigs (NP), the other one was made with processed sulfur-fed pigs (SP). No differences were found in moisture and fat contents (p>0.05) between NP and SP, but the protein and ash con-tents of SP were significantly higher than those of NP (p<0.05). The pH of SP was significantly lower than that of NP, and the water activity ($a_w$) of SP was significantly higher than that of NP after 14 and 21 d (p<0.05). The TBA (Thiobarbituric acid reactive substance) w value of SP was significantly lower than that of NP (p<0.05). The lightness and yellowness of NP were significantly higher than those of SP, whereas the redness of NP was lower than SP (p<0.05). The total plate count of SP was lower than that of NP (p<0.05). There was no significant difference in TPA (Texture profile analysis) between the two samples. SP showed significantly increased monounsaturated fatty acid (p<0.05) and decreased saturated fatty acid. Umami taste and richness in SP were significantly higher than in NP (p<0.05). Therefore, it is suggested that processed sulfur fed pigs may play a key role in enhancing the quality of meat products.

• 농업과학연구
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• 제43권3호
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• pp.360-368
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• 2016

A more efficient use of nutrients can benefit both farmers and water quality. To propose an establishment scheme for official standards for liquid fertilizer from swine manure slurry, we evaluated previous and present data related to swine manure as well as analyzed 101 swine manure samples collected from 28 public livestock recycling centers throughout the nation. From these investigations, we found that the official standards for byproduct fertilizers set by the Rural Development Administration (RDA), especially for a liquid swine manure fertilizer, should be revised due to nutrient content requirements having to meet at least 0.3% content for the sum of nitrogen, phosphorus, and potassium. Otherwise, most of the swine manure cannot be utilized as a liquid fertilizer because the result of the 101 samples' analysis showed fewer than 28% of them met the minimum standard of ${\geq}0.3%$ content for the sum of nitrogen, phosphorus, and potassium, while the contents of heavy metals as indicators of toxicity met the standard requirements. Therefore, it is suggested that official standards for byproduct fertilizers set by RDA should be revised as follows: no limit for nutrient contents and addition of chloride as homogeneity. Also, NaCl should be changed to Na because NaCl cannot be analyzed by instrument.

• 동아시아식생활학회지
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• 제17권2호
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• pp.242-249
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• 2007

Red ginseng has been considered as a functional food, with much researches on the prevention of cancer, hypertension, arteriosclerosis and constipation having been conducted. In this study, white bread, with the addition of 1, 2, 3, 4 or 5% red ginseng marc powder was measured for its moisture content, volume, height, color, and texture, and sensory analysis was also conducted. The moisture content increased with increasing red ginseng marc powder content. The volume and height of the bread were decreased with increasing red ginseng marc powder content. The crust color, lightness, yellowness and redness all decreased with increasing red ginseng marc powder content. Both the crumb color, and lightness decreased, but the yellowness and redness increased writh increasing red ginseng marc powder content. In the consumer acceptability test, the white bread with a 2% red ginseng marc powder content was shown to have the most favorable quality characteristics.

• 한국환경과학회지
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• 제14권6호
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• pp.583-596
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• 2005

Samples of water, soil, and sediment were taken from 10 streams of Andong city in Gyeongbuk province in October 2004. To assess the degree of environmental pollution for each stream site, the chemical analyses of pollutants such as T-N, T-P, COD, heavy metal, organophosphorous and organochlorine pesticides, and dioxin-like PCB congeners were implemented using the standard process tests or the U. S. EPA methods. In addition, biological assessment using insect immune biomarkers was conducted on the same environmental samples to complement the chemical assessment. Except Waya stream (T-N; 2.91 mg/L, T-P; 0.16 mg/L, COD; 14.0 mg/L) with above the environmental quality standards, the T-P and COD concentrations of 9 sites are relatively low. The contents of Pb and Cd in samples taken from each stream were much lower than environmental quality standards. However, in comparison with soil samples of other streams, several times higher concentrations of Pb and Cd were found in locations at Mi, Gilan, Yeonha, and Waya stream sites. Dementon-S-methyl, diazinon, parathion, and phenthoate compounds among organophosphorous pesticides were detected as concentrations of ppb levels, respectively, from soil samples collected in the vicinity of Gilan, Mi, Norim, and Waya stream. On the other hand, 16 organochlorine pesticides and 12 dioxin-like PCB congeners selected in this study were not found in all samples. In particular, considering significant disrupting effects of Waya stream's samples on insect immune capacity, this stream seems to be contaminated with investigated and/or univestigated pollutants in this study.

• 한국식생활문화학회지
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• 제31권6호
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• pp.597-604
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• 2016

This study was performed to investigate the quality characteristics of lotus root tea (LT) prepared with Gardenia jasminoides powder (GLT) and Rubus coreanus Miquel powder (RLT). The proximate compositions, physicochemical properties, mineral contents, and sensory evaluations of samples were measured. GLT sample showed higher contents of crude protein, crude fat, crude ash, and moisture (p<0.001) as well as pH (p<0.001) compared to LT and RLT. In terms of color, lightness (L) and yellowness (b) of GLT were the highest among the samples, whereas redness (a) of GLT was the lowest. The results of mineral analysis showed that the mineral contents of K, Ca, and Fe of LT were the highest, whereas the content of Mg of GLT was the highest. The results of browning color intensity of all samples showed that LT had the lowest. GLT showed higher contents of water soluble solids than LT and RLT. In the sensory evaluation, the scores of color, flavor, aftertaste, feeling of throat, and overall preference of LT and GLT were significantly higher than those of RLT. From the findings, this study suggests that addition of Gardenia jasminoides powder was effective for preparation of lotus root tea in the aspects of consumer acceptability.