• Journal of the Korean Geographical Society
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• v.50 no.4
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• pp.375-391
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• 2015

Trees to arrest sand-shifting have been planted on most of coastal dunes in Korea and considered as conservative objects. However, we reconsider that the simplicity of these trees have hindered ecological roles of coastal dunes; geochemical cycle and habitats of endemic species in coastal ecosystem. We examined geochemical properties of sediments on Byunsuran dune field where is planted with pine trees. There are significant difference in properties between embryo dune sediments and foredune sediments, but there are not between foredune and secondary dune. There are no significant difference between pine forest sediments and mixed forest sediments. It is also not showed the difference between dune ridge sediments and swale sediments. Despite spatial diversity from appearance, geochemical properties are not linked with geomorphic and vegetational conditions because of dense planted trees on foredune. To recover natural properties of coastal dunes, we need to change the conservation scheme to increase geomorphic and ecological diversity.

• 한국HCI학회:학술대회논문집
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• 2008.02a
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• pp.19-26
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• 2008

This paper is related to a new technology allowing a user to have a 360 degree viewpoint of the virtual wearing object, and to an object VR(Virtual Reality)-based 2D virtual textile wearing system using viewpoint vector estimation and textile texture mapping. The proposed system is characterized as capable of virtually wearing a new textile pattern selected by the user to the clothing shape section segmented from multiview 2D images of clothes model for object VR, and three-dimensionally viewing its virtual wearing appearance at a 360 degree viewpoint of the object. Regardless of color or intensity of model clothes, the proposed system is possible to virtually change the textile pattern with holding the illumination and shading properties of the selected clothing shape section, and also to quickly and easily simulate, compare, and select multiple textile pattern combinations for individual styles or entire outfits. The proposed system can provide higher practicality and easy-to-use interface, as it makes real-time processing possible in various digital environment, and creates comparatively natural and realistic virtual wearing styles, and also makes semi -automatic processing possible to reduce the manual works to a minimum. According to the proposed system, it can motivate the creative activity of the designers with simulation results on the effect of textile pattern design on the appearance of clothes without manufacturing physical clothes and, as it can help the purchasers for decision-making with them, promote B2B or B2C e-commerce.

• The Korean Journal of Food And Nutrition
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• v.33 no.4
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• pp.381-389
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• 2020

The purpose of this study was to evaluate the appearance, physicochemical, physical, and fermentation properties of the fermented soybean produced by manufacturing with inoculation the different types of microbial strains. The strains were inoculated by the NSI (natural strains inoculation), and the SSI (selective strain inoculation) were treatments. The appearance showed differences in color, viscous substance, and hardness depending on strains inoculation and fermentation duration. The pH, and total acidity were 6.40~7.26%, and 0.10~0.39% respectively with differences depending on the samples. The moisture content as the fermentation duration increased, the NSI (56.03~57.66%) decreased and the SSI (56.71~58.63%) increased. The physical characteristics of the hardness increased as the fermentation duration increased for the NSI and the SSI decreased. The color values for the L, a, and b values were 47.64~58.56, 7.15~9.08, and 12.41~17.30, respectively. The α-amylase and protease activities of the SSI were the highest among all treatments. The total viable cell counts of the fermented soybean products by strains were 5.02 to 9.77 log CFU/g, and SSI (fermentation, 48 hours) was the highest. The amino-type nitrogen contents of all samples were 301.62~746.97 mg% and the SSI showed the highest content. The amino acid had the highest glutamic acid content.

• Korean Journal of Food Science and Technology
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• v.43 no.5
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• pp.597-602
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• 2011

Small black beans (SBB) were germinated up to 72 h at 23$^{\circ}C$, and 48 h germinated SBBs having the highest isoflavone content were chosen for noodle preparation. Some of the germinated SBB were treated by 20 min boiling (B) but some were not boiled (NB). For noodles, the germinated SBB flour replaced 15% or 20% of wheat flour, so five kinds of noodles were prepared and tested: control, 15B, 15NB, 20B, and 20NB. Higher amount of bean flour resulted in significant decrease of $L^*$ and increase of $b^*$ values in noodle. After 20 min cooking, the noodles containing germinated SBB flour showed less soluble sugar content in cooked water than control, and the lowest value was observed in 15B. For textural properties, the addition of SBB flour lowered hardness and adhesiveness of noodle, but increased chewiness than control. In sensory tests, the most acceptable sample was 15B because of developed texture and better appearance which seem to be good for health.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.233-233
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• 2017

Algal communities are important to maintain the aquatic ecosystems function. Algae have short life cycles, they respond quickly to environmental change and their diversity and density can indicate and the quality of their habitat. The bloom forms before the rice seedings have emerged, it may present a physical barrier that prevents the seedlings from penetrating the floodwater. Wind may also move the algal bloom, pushing the young plants beneath the surface. Another harmful action develops when the water dries up and the algae form a layer at the bottom of the field. The layer envelops the seedlings, which are not yet deeply rooted, and drag them to the surface when the water is let in again. Soil utilization pattern can be the mail facter affecting soil physico-chemical properties, especially in soil phosphorus (P). Solid content of the algae culture solution increased with the increase in the nitrogen rather the phosphors concentration. Phosphoric acid was treated with conventional treatments (100-0%, before transplanting time-tillering stage), 50-50%, 0-100%, and un-treated. The herbicide was treated on the 7 DAT (day after transplanting). Green algae samples were collected 20 DAT. Total phosphoric acid was the highest at 0.06 in 50-50% treatment in 20 DAT. The amount of green algae was about twice (9.8 mg/20ml) that of un-treated. Total number of green algae was 54 species(Green algae 35 species, Euglena 9 species, Stone wheel 10 species). Among the phosphoric acid treatment methods, the number of occurrences of green algae were the highest with 39 species in 0-100%, followed by 50-50%, 28 species, conventional treatments, 22 species, non-treatment, 18 species, respectively. Rice Yield was not significantly different by phosphoric treatment time, but slightly higher than un-treated. The maximal algal biomass was observed about 2weeks or 1 month after transplanting; the subsequent decrease of the biomass was related to the consumption by grazers and to a deficient light under the rice canopy. Maximal algal growth was observed just before tillering. To estimate the suitable method of phosphorus application in puddled-soil drill seeding of rice, available phosphorus appearance of algal water bloom, and rice yield were investigated in paddy soil of rice-barley double cropping system.

• Journal of Dairy Science and Biotechnology
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• v.31 no.1
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• pp.85-91
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• 2013

In this study, the effects of adding cheese in the manufacture of rice cakes having 5 different vegetable-derived natural coloring materials were investigated with respect to quality characteristics during storage. Rice cake samples were prepared without (control) or with the addition of 2.0%, 3.0%, or 4.0% cheese. Changes in pH, external appearance, total solid content, and scanning electron microscopy (SEM), texture and sensory characteristics were monitored during storage. The sensory and texture characteristics of the rice cakes with cheese were investigated with respect to color, flavor, and overall acceptability. The total solid content and pH of the cheese-treated rice cakes were higher than that of the control during storage. Rice cakes added with cheese had higher liquid flavor than control. Results revealed that rice cakes added with cheese at less than 4% addition had the best taste, appearance, and sensory properties. Moreover, the addition of cheese to five-colored rice cakes provides additional nutrients while maintaining flavor and quality.

• Journal of Conservation Science
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• v.29 no.3
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• pp.223-229
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• 2013

It is not known in details for the A.D. period as the archaeomagnetic dating method to be fully facilitated in Korea but it has prepared for the revised shape of standard curve to trace the geomagnetic field variation, and there were cases to increase the survey on relics on the B.C. period to find out for the detailed archaeomagnetic field variation on the Bronze Age to the Early Iron Age. Furthermore, the survey cases on the relics on the Neolithic Age began to emerge a little by little archaeomagnetic field variation of the Neolithic Age through 34 pieces of the archaeomagnetic measurement data as making active advancement around mid-western region. Data is insufficient yet that it is difficult to find out the detailed trend of modification but it is estimated for approximate appearance. The archaeomagnetic field variation of the Neolithic Age made changes without breaking away from the scope of changes in the A.D. period as in the same way with the Bronze Age, and comparing to the variation of archaeomagnetic field for the Bronze Age, the magnetic inclination shifted within the scope of having almost no difference, but the declination is shown to skewed toward the east in its overall appearance. In addition, the comparison was made with the data of the Jomon Age in Japan and the archaeomagnetic measurement data of Korea has a little bit more depth for while the declination is skewed toward the east for 10 degree or more compared to those of Japan. However, in the part where the data is concentrated most intensely, the data for both countries has significant part to overlap to each other that the archaeomagnetic field variation of the Neolithic Age of Korea showed overall similar variation with certain partial changes when compared to those of Japan.

• Korean journal of food and cookery science
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• v.32 no.6
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• pp.716-723
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• 2016

Purpose: This study was conducted to improve the quality characteristics of pork intestine through different pretreatment processes. Methods: We washed pork intestine by both physical (tap water, UV, and sonication) and chemical methods (alcohol, acetic acid, flour and NaCl) as pretreatment process. The physicochemical (pH, color, volatile basic nitrogen (VBN), and 2-thiobarbituric acid reactive substances (TBARS)) and microbial properties of pre-treated pork small intestine were evaluated. Results: The nature of the pretreatment method influenced the pH value of pork small intestine. The acetic acid treatment resulted in the lowest pH value. In physical method, the color value and the number of microorganism were significantly affected by sonication as compared to other treatments. TBARS value of pork small intestine after all the treatments was lower than the control. However, VBN exhibited no significant differences in its value irrespective of the nature of treatment. Appearance and control exhibited lowest value in response to sonication treatment. However, off-flavor and overall acceptability were higher in sonication treatment than other treatments. In chemical method involving NaCl and flour treatments, lightness and redness were lower than other treatments. Lowest VBN and TBARS values were noted in alcohol and acetic acid treatmentsand no growth of E. coli and coliform bacteria was observed. The other treatments resulted in lower values of VBN, TBARS, and microbial counts than the control. Appearance and color value after alcohol, acetic acid, and flour treatment were lower than the control and NaCl treatment. Off-flavor and overall acceptability of by-product after alcohol, flour, and NaCl treatments were higher than the control and acetic acid treatment. Conclusion: Overall, we present NaCl treatment and sonication treatment in the form of a combination pretreatment method as the optimal condition for processing pork intestine.

• Applied Biological Chemistry
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• v.40 no.2
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• pp.117-122
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• 1997

The conditions of cold storage of Citrus unshiu Marc. var. miyagawa produced in Cheju were investigated. Compared to the citrus fruits stored at room temperature, the content of soluble solids, total sugar, vitamin C and specific gravity decreased slightly on the fruits stored at $4^{\circ}C$ and 87% relative humidity. Decay ratio and weight loss were below 10% on keeping freshness relatively till late of March during cold storage. Weight loss, decrease of firmness and soluble solids occured gradually during cold storage. Nevertheless seal-packaging with 0.02 mm LDPE film or wax-coating of citrus fruits were effective on weight loss and appearance, decay ratio increased for long-term storage. It was needed to control humidity in cold chamber for preventing from decay and weight loss. Edible part ratio was decreased gradually by respiration, and peel and tissue of fruits were softened slightly by 60 days of cold storage. Decay ratio and weight loss of full-ripened citrus fruits were little during the storage for 100 days, compared to the fruits harvested early. Appearance and taste of citrus fruits stored for 4 month were good relatively, but decay occured rapidly on seal-packaging fruits putting out of cold room for a few days. Because of the difficulty of long-term storage for early variety of Citrus unshiu, the conditions and periods of cold storage would be determined after considering the physicochemical properties of fruits.

• Food Science and Preservation
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• v.23 no.6
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• pp.819-824
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• 2016

The changes in physicochemical characteristics and sensory evaluation of bracken (Pteridium aquilinum) and Aster scaber dried by different methods sun-dried, hot-air-dried and freeze-dried were investigated. The freeze-dried Aster scaber showed the lowest moisture content than those of sun-dried and hot-air-dried. Freeze-dried bracken and Aster scaber showed higher rehydration rate than sun-dried and hot-air-dried. In the color values, the freeze-dried bracken and Aster scaber had the highest $L^*$ value of 29.48 and 32.73, respectively, while freeze-dried Aster scaber showed the lowest $a^*$ value of -6.78. Rehydrated bracken and Aster scaber after freeze-dried were the highest value in $L^*$ and $b^*$, while the lowest in $a^*$ value. In sensory evaluation, freeze-dried bracken and Aster scaber showed the highest in color, appearance, flavor, texture and overall acceptability. There were no significant differences in texture between hot-air-dried bracken and freeze-dried bracken after rehydrating. However, freeze-dried bracken and Aster scaber were the highest in color, appearance, flavor and overall acceptability. In conclusion, freeze-dried bracken and Aster scaber showed the best rehydrated rate, color and sensory properties.