• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.2
• /
• pp.241-245
• /
• 2007

Gangjeong was prepared by adding Lentinus edodes to improve quality of the gangjeong and to give some functional properties. Contents of the crude protein and ash increased with increasing amount of L. edodes, while carbohydrate contents decreased. As the ratio of mushroom in gangjeong increased, lightness and yellowness in Hunter's color value tended to decrease. In terms of texture, 20% and 30% contents of L. edodes made no significant differences in gumminess, brittleness, cohesiveness, and springiness compared to control, whereas hardness showed no difference to control. Gangjeong with 30% L. edodes obtained the highest scores in quality and sensory characteristics.

• Korean journal of food and cookery science
• /
• v.19 no.3
• /
• pp.328-338
• /
• 2003

The purpose of his study was to investigate the perceptions and preferences of college students to Korean traditional cookies. Self administered questionaires were collected from 512 college students in the Seoul, Kyunggi, Chungchung, Kyungsang, Junla and Gangwondo areas. The data were statistically analysed using t-tests, one-way ANOVA and their correlation. The recognition of Korean traditional cookie was generally low with the exception of these items as either a seasonable or festive food. There were significant differences in the mean recognition and preference values for each kind of Korean traditional cookie between the major subject studied, gender and subject grade. (Eds note: how were the mean values different for the 3 specified variables\ulcorner) The preference of some Korean cookies was relatively higher than estimated, (Eds note: how was the original estimate arrived at\ulcorner) such as Yugwa, Gangjeong, Han-gwa, Hobak-yeot, Ddangkong-yeot-gangjeong and Ssal-yeot-gangjeong. However, it is impossible to discriminate low preference, as over 80% of the low preference values had not been completed on the questionnaires.

• Journal of Environmental Science International
• /
• v.24 no.6
• /
• pp.721-729
• /
• 2015

Surface heat balance of the Gangjeong-Goryung Reservoir is analyzed for 12-17 August 2013. Each flux elements at the water surface is derived from the special field observations with application of an aerodynamical bulk method for the turbulent heat fluxes and empirical formulae for the radiation heat fluxes. The rate of heat storage in the reservoir is estimated by using estimated by surface heating rate and the vertical water temperature data. The flux divergence of heat transport is estimated as a residual. The features of the surface heat balance are almost decided by the latent heat flux and the solar radiation flux. On average for 12-17 August 2014 in the Gangjeong- Goryung Reservoir, if one defines the insolation at the water surface as 100 %, 94 % is absorbed in the reservoir; thereafter the reservoir loses about 30~50% by sensible heat, latent heat and net long-wave radiation. The residue of 50~80 % raises the water temperature in the reservoir or transported away by the river flow during the daytime.

• Journal of the Korean Society of Food Culture
• /
• v.29 no.1
• /
• pp.44-53
• /
• 2014

Various Korean healthy foods containing Deoduk were developed and standardized recipe. Sensory evaluations of Koreans and foreigners for these developed foods were performed by using the 5-point hedonic scale. The results of the sensory test on foods containing Deoduk were as follows: Deoduk bap (2.90~3.91), Deoduk seolgidduk (3.19~4.40), Deoduk gangjeong (3.00~4.60), riasted Deoduk with red pepper paste (2.73~4.20), Deoduk pine nut juice salad (2.40~3.96), and Seopsansam (3.91~3.81). Deoduk seolgidduk, developed by using a recipe for Sansambyeong which in a Chosun dynasty cook-book, was highly preferred by Africans, Japanese, and Koreans. In particular, all foreigners except Southeast Asians liked Deoduk gangjeong, and both Koreans and foreigners liked Seopsansam. Foreigners' experience of eating foods containing Deoduk was high at 'No' (68.9%), whereas Japanese (60.0%) had previous experience. Exactly 91.6% of Koreans responded 'Yes' to the question of whether or not Deoduk food is good for health, whereas the proportion of foreign respondents who said 'Yes' was 43.2%, 'No' was 5.4%, and 'I don't know' was 51.4%. Deoduk seolgidduk was preferred by Japanese, and most foreigners preferred Deoduk gangjeong and Seopsansam. Therefore, Deoduk could be developed as a healthy food for globalization of Korean food. However, as foreigners' awareness of Deoduk is low, we must positively promote the health function of traditional food ingredients and develop various menus suitable forforeigners' tastes for the globalization of Korean food.

• Journal of the East Asian Society of Dietary Life
• /
• v.27 no.4
• /
• pp.387-398
• /
• 2017

We attempted to develop a seafood menu by applying the most preferred recipes to the most disliked seafood menus in order to improve elementary schoolers' seafood menu preferences and consumption levels. A survey was conducted on the attitudes of 106 fifth graders about nine cooking methods and 37 school seafood menus served in the past 2 years. The deep-frying method was the most preferred by both boys and girls. The next preferred methods by boys were grilling and batter-frying while those by girls were stir-frying and batter-frying. The most disliked menus were cold jellyfish salad, mussel soup, dried-pollack soup, and sea-snail salad in that order. Mussel soup, dried-pollack soup, and seasnails salad ranked as the least preferred menu as well. Finally, standardized recipes for mussel croquette, dried-pollack Gangjeong, and batter-fried seasnails were developed. Consumption ratios of mussel croquette (85.94%), dried-pollack Gangjeong (79.55%), and batter-fried seasnails (75.5%) were significantly improved compared to the original menu (p<0.001). For mussel croquette, satisfaction scores for serving size, appearance, flavor, texture, and taste were significantly higher, and intakes of protein, phosphorus, iron, potassium, vitamin A, vitamin B1, vitamin B2, niacin, and vitamin C were significantly improved, as compared with mussel soup (p<0.001). Dried-pollack Gangjeong, texture and taste scores were significantly improved compared to dried-pollack soup. For batter-fried seasnails, protein, phosphorus, and iron intake levels and taste score were significantly improved compared to seasnail salad. Findings of the study suggest that a combination of disliked seafood ingredients and preferred recipes may be helpful in improving elementary school foodservice by increasing menu preference and consumption ratio.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.7 no.4
• /
• pp.195-203
• /
• 1974

The individual production rate of Plecoglossus altivelis was studied from the 18th of June to the 25th of September (99 days) 1973, when the fish grow best at Gangjeong Stream, Jeju Do, as one of the ways to find out the reasons why the size of P. altivelis of Jeju Island is smaller than that of other places. The results obtained are as follows : 1) The indivudual production rate of the fish in the Gangjeong Stream during the summer 1973, was estimated as shown in Table 6. 2) The individual production rate of the fish and standing crop of algae on stones in the Gang-jeon Stream were no more than $7.2\%$ and $6.2\%$ respectively, when compared with those of the Ukawa River (which is located in Japan), thus the individual production rate of the fish at Gang-jeong Stream being very poor. 3) Population density was 5.2 individuals average per square meter during the research period. This is beyond the estimated density limit, i. e., 4.8 individuals per square meter, for the standing crop of algae on stones. 4) The period that the individual production rate of the fish was the most brisk during the summer in this stream was from August to September in 1973. 5) The poor individual production rate is primarily regarded due to insufficient gross ingestion. The reasons seemed to be insufficeient productivity of algae on the bottom stones, over-population density of the fish, and the lowered activity of ingestion due to low water temperature in daytime as compared with other places. Thus, the production rate of Plecoglossus altivelis in the Gangjeong Stream during the summer was greatly influenced by these factors.

• Korean Journal of Microbiology
• /
• v.38 no.2
• /
• pp.127-132
• /
• 2002

In this study, the bacterial communities distributed in sea water of the whitening areas of Gangjeong and Seongsan, Jeju-do have been analysed using the PCR amplification of 16S rRNA to obtain fundamental data and information on relationship of the whitening phenomenon and microbial ecosystem. In Gangjeong, diverse bacteria such as Alcanivorax, Paracoccus, Damselae, Pseudomonas, Rhodowlum, Silicibacter, Suiftobacter, and Roseobacter have been found, and Alcanivorax was the most abundant clone. The most abundant clone from Seongsan was Pseudomonas, of which Pseudomonas tolaasii and Pseudomonas mandeli were most abundantly occurred in the frequency of approx44% and 24%, respectively. Approx4% of the bacterial clones closest to Verrucomicrobiales and other unidentified clones were also fecund in Seongsan, suggesting there is a great discrepancy between bacterial communities from the whitening areas of Seongsan and Gangjeong. The mean temperature, chlorine concentration, pH, and dissolved oxygen (DO) of the sea water of Gangieong and Seongsan in August of 2001 (sampling period) was $27^{\circ}C$~$27.5^{\circ}C$, 30.24~30.60%, pH 8.23~8.36,7 .20~7.28 mg/ι, suggesting other environmental factors except far the factors mentioned above might result in difference of bacterial communities distributed in both areas.

• Journal of Environmental Impact Assessment
• /
• v.28 no.6
• /
• pp.507-524
• /
• 2019

The purpose of this study was to validate the EFDC model for the weir pool of Gangjeong-Goryong Weir located in Nakdong River, and evaluate the effect of flow control and phosphate loading reduction on the water quality and algae biomass by group (Diatom, Green, Cyanobacteria). As a result of model validation using 2018 experimental data,the time series of water level and vertical distribution of water temperature, DO, organic matter, nitrogen, and phosphorus time series were properly simulated. Seasonal fluctuations of algae biomass by group were adequately reproduced, but the deviations between measured and simulated values were significant in some periods. As a result of scenario simulations to control the water level and flow rate, the thermal stratification was resolved as the water level was lowered and the flow rate increased. The flow velocity at which the water temperature stratification was resolved was about 0.1 m/s, which is consistent with the previous study results of Baekje Weir in Geum River. Simulations of the 2Q flow scenario showed that Chl-a decreased by 8.7% and the cell density of diatom and green algae declined. The cell density of cyanobacteria increased, however, because the high concentrations of cyanobacteria in the upstream boundary conditions directly affected downstream due to increased flow velocity. In the scenario simulation of reducing the influent phosphate load concentration (average 0.056 mg/L) to 50%, Chl-a decreased by 13.6%.The results suggest that the upstream algae concentration and phosphorus load reduction should be considered simultaneously with hydraulic control to prevent algal overgrowth of Gangjeong-Goryong Weir.

• Korean Journal of Food Science and Technology
• /
• v.54 no.3
• /
• pp.306-312
• /
• 2022

To test bee pollen as an ingredient for heat-processed foods, bee pollen was puffed under heat at various pressures and examined for its physicochemical properties and antioxidant activities. As the puffing intensity increased, the browning index, total reducing capacity, and DPPH radical scavenging activity of the bee pollen increased significantly (p<0.001). This was attributed to the formation of Maillard reaction products during the puffing process. The wheat flour-puff yeot-gangjeong added with puffed bee pollen showed significantly (p<0.01) higher antioxidant activities than its counterpart with raw bee pollen. In addition, the gangjeong retained the physicochemical characteristics of the puffed bee pollen such as color, soluble solids, titratable acidity, and pH. The results showed that the puffed bee pollen could potentially be used as an ingredient in thermally processed foods and retain its superior antioxidant properties.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.52 no.5
• /
• pp.496-510
• /
• 2019

We investigated the reproductive characteristics of the sweetfish Plecoglossus altivelis, including changes in the gonadosomatic index (GSI), frequency of gonad developmental stages, and abundance of drifting larvae, in three streams (Gangjeong, Yeonoi, and Ongpo) on Jeju Island from May 2004 to December 2005. The GSI values of female P. altivelis in all Jeju streams began to increase in September and reached a maximum in October and November. Peak GSI values in males occurred in Gangjeong from October to November, in Yeonoi from November to January, and in Ongpo from September to October. The gonadal development of P. altivelis was classified into four stages: growth (March to October), maturity (September to December in females; July to December in males), spawning (September to January), and degeneration (October to March in females; after November in males). Drifting larvae were collected from October to January. These results suggest that the main spawning activity of P. altivelis in Jeju streams occurs from October to November. The information about the reproductive characteristics of P. altivelis obtained in this study is critical to fishery management for this species.