• 대한토목학회논문집
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• 제30권3B호
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• pp.285-293
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• 2010

지표에서의 토양수분은 수문학적, 생태학적 과정에서 지표면과 대기 사이의 물과 에너지의 교환을 조절하는 매우 중요한 인자로써 최근 이의 시공간적 변동성에 대한 연구가 활발하게 진행되고 있다. 본 연구에서는 2004년 6~9월에 걸쳐 추진되었던 Soil Moisture Experiment 2004(SMEX04) 프로젝트를 통하여 측정된 미국 Arizona 주의 Walnut Gulch Experimental Watershed 유역에 대한 토양수분 데이터를 이용하여 건조 지역에서의 토양수분의 시공간적 변동성을 통계적 방법으로 해석하였다. 시간 안정도를 분석하여 각 지점의 강우사상에 대한 민감도를 분석하였고 공간 변동성 분석을 통해 유역 내 강우관측소 주변 5개 지점을 대상으로 각 지점의 평균토양수분과 이의 표준편차 및 변동계수와의 관계를 파악하였다. 연구 결과, 대상지역에서 토양수분의 공간적인 분포는 대수정규분포가 적합하다는 것과 건조지역에서 보이는 공통된 특징인 높은 공간적 변동성을 확인할 수 있었다. 또한 시간 안정도 분석을 통해 지점별로 시간과 강우 발생에 대해 민감한 정도를 분석하였으며, 강우사상이 토양수분에 큰 영향을 주는 인자인 것을 확인할 수 있었다. 본 연구에서 도출된 토양수분의 시공간적 변동 특성은 차후 인공위성 토양수분 데이터의 retrieval algorithm을 개선하는데 도움이 될 것이다.

• Journal of Ecology and Environment
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• 제41권11호
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• pp.302-309
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• 2017

Background: Large-scale land-use change is being caused by various socioeconomic problems. Land-use change is necessarily accompanied by changes in the regional carbon balance in terrestrial ecosystems and affects climate change. Therefore, it is crucial to understand the correlation between environmental factors altered by land-use change and the carbon balance. To address this issue, we studied the characteristics of soil carbon flux and soil moisture content related to rainfall events in mountain pastures converted from deciduous forest in Korea. Results: The average soil moisture contents (SMC) during the study period were 23.1% in the soil respiration (SR) plot and 25.2% in the heterotrophic respiration (HR) plot. The average SMC was increased to 2.1 and 1.1% in the SR and HR plots after rainfall events, respectively. In addition, saturated water content was 29.36% in this grassland. The soil water content was saturated under the consistent rainfall of more than $5mm\;h^{-1}$ rather than short-term heavy rainfall event. The average SR was increased to 28.4% after a rainfall event, but the average HR was decreased to 70. 1%. The correlation between soil carbon flux rates and rainfall was lower than other environmental factors. The correlation between SMC and soil carbon flux rates was low. However, HR exhibited a tendency to be decreased when SMC was 24.5%. In addition, the correlation between soil temperature and respiration rate was significant. Conclusions: In a mountain pasture ecosystem, rainfall induced the important change of soil moisture content related to respiration in soil. SR and HR were very sensitive to change of SMC in soil surface layer about 0-10-cm depth. SR was increased by elevation of SMC due to a rainfall event, and the result was assumed from maintaining moderate soil moisture content for respiration in microorganism and plant root. However, HR was decreased in long-time saturated condition of soil moisture content. Root has obviously contributed to high respiration in heavy rainfall, but it was affected to quick depression in respiration under low rainfall. The difference of SMC due to rainfall event was causative of a highly fluctuated soil respiration rate in the same soil temperature condition. Therefore, rainfall factor or SMC are to be considered in predicting the soil carbon flux of grassland ecosystems for future climate change.

• 한국축산식품학회지
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• 제35권3호
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• pp.322-329
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• 2015

This study investigated the effects of glucono-δ-lactone (GdL) addition on physicochemical and microbiological characteristics of fermented sausages during ripening and drying. Five batches of sausages were produced under ripening conditions: without GdL and with 0, 0.1, 0.25, 0.5 and 0.75% of GdL addition. Samples from each treatment were taken for physicochemical and microbiological analyses on the 0, 1, 3, 5, 7, 10, 15, 20 and 25th day of ripening. Chemical analysis showed a significant decrease in moisture content of sausages with increasing amounts of GdL added (p<0.05). The moisture contents decreased, whereas the fat, protein and ash contents increased throughout ripening (p<0.05). Increasing levels of GdL caused a decrease in the pH values (p<0.05), which can have an inhibitory effect against microflora. Water holding capacity content of samples decreased with increasing GdL concentration (p<0.05). The shear force values of fermented sausages showed the highest in T4 (p<0.05). During ripening, the shear force values of sausages were increased on the 25th day compared to day 0 (p<0.05). The higher GdL level produced lighter and more yellow sausages. The addition of 0.75% GdL was effective in controlling bacteria counts. Addition of GdL in sausages resulted in the physicochemical and microbiological attributes equal to or better than no addition of GdL without any harmful effect.

• 한국초지조사료학회지
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• 제21권3호
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• pp.137-144
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• 2001

The quality including in situ degradability in the rumen of Holstein of the orchardgrass silage added with apple pomace was investigated in this study. The amount of apple pomace added in different treatments were 0, 20, 40 and 60% respectively. With higher amount of addition of apple pomace to orchardgrass, ADF, NDF and crude ash contents decreased significantly (p<0.05). Crude protein contents in the silages (11.8- 12.9%) were similar to that of 100% orchardgrass silage. Moisture contents increased according to the higher proportion of apple pomace in the silages. On the contrary to moisture content, pH was lower in 40-60% addition of apple pomace (3.7-3.9) than that of 100% orchardgrass silage (4.7). However the contents of lactic acid (1.7-2.5%), acetic acid (1.3- 1.7%) and total organic acid (2.9-4.2%) significantly increased according to higher levels of addition of apple pomace compared to the respective values of 100% orchardgrass silage (1.1%, 0.6% 1.7%). In siru disappearance rates of dry matter and NDF in the rumen were significantly higher at the stages of incubation after 24h in 40-60% addition of apple pomace than in 100% orchardgrass silage. No statistical differences were observed with quickly degradable fraction (a) and slowly degradable fraction (b) in the disappearance rates of dry matter and NDF. However, fractional rate of disappearance (c) and effective degradability (ED, k=0.08) for dry matter and NDF were significantly higher in 20-60% addition of apple pomace as 0.0076-0.0079 and 0.0099-0.0130. and 39.3-41.7% and 18.4- 20.6% respectively than the respective values of 0.0054 and 0.0064, and 36.8 and 16.5% of 100% orchardgrass silage. (Key words : Orchardgrass silage. Apple pomace. Lactic acid, In Situ Degradability. Effective degradability)

• 한국식품저장유통학회지
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• 제21권1호
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• pp.55-61
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• 2014

한국인의 식생활에서 매일 섭취 할 수 있는 방안을 제시하기 위해 당뇨병에 효능이 있는 한약재를 이용하여 열수추출액을 제조하고 현미밥을 제조하여 그 품질특성을 연구한 결과는 아래와 같다. 수분함량은 현미의 첨가량이 증가할수록 수분함량은 낮아졌으며, $H_2$에서도 같은 수분함량을 보였다. 물성특성은 $H_1$과 $H_2$ 모두가 유사한 경향을 보였는데 단단한 정도(hardness)는 대조구인 백미 100%의 경우가 가장 낮았고, 현미 첨가량이 높아질수록 증가하였다. 탄력성(springiness), 응집성(cohesiveness), 점착성(gumminess)은 현미 첨가량이 증가할수록 감소하는 경향을 보였으며, 씹힘성(chewiness)은 현미 첨가량이 증가할수록 증가하는 경향을 보였다. 색도는 $H_1$과 $H_2$ 모두가 유사한 경향을 보였으며 L값은 현미 첨가량이 증가할수록 감소하였으며 a값은 현미 첨가량이 증가할수록 감소하는 경향을 보였고 b값은 반대로 현미 첨가량이 증가할수록 증가하는 경향을 보였다. $H_2$를 이용하여 제조한 현미밥의 관능평가 결과는 외관과 맛, texture, 전반적 기호도는 현미 첨가량이 증가할수록 감소하는 경향을 보였다. 전체적인 기호도는 $H_1$과 유사한 경향을 보여 현미 30% 첨가구에서 가장 높게 나타났다.

• 한국조리학회지
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• 제2권
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• pp.183-207
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• 1996

This study is to investigate the effect on the quality and properties of bread affected by licorice extract addition. The measurements of the farinograph, extensograph and amylograph on dough are carried out. And the evaluations of volumetric changes during fermentation, shape of bread crumb, sensory test, firmness are obtained. The obtained results are as follows. 1. Proximate compositions of licorice extract are as follows: moisture 73.7%, crude protein 4.1%, crude lipid 2.8%, crude ash 1.4%. 2. Water absoorption, arrival time dough development time mechanical tolerence index and valorimeter value are increased but stability is decreased with the addition of licorice extract. 3. The resistance to extension is increased but extensibility is decreased with the addition of licorice extract. 4. The initial pasting and highest viscosity temperatures are not affected but the highest viscosity is steepy decreased over 1.0% addition of licorice extract. 5. The volume of dough during fermentation and specific volume of bread is decreased with the addition of licorice extract. 6. The grain of bread is to be rough and irregular and the firmness is increased with the addition of licorice extract. 7. The records of sensory test are decreased with the addition of licorice extract.

• 한국수자원학회논문집
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• 제52권9호
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• pp.615-626
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• 2019

토양수분과 유출은 매우 밀접한 관계를 가지고 있으며, 특히 토양 내의 여러 요소들에 의해 토양의 수분보유능력과 배수의 특성이 결정된다. 본 연구에서는 2016년, 2017년 설마천 유역에서 총 40개의 사상을 분리하였다. 선정한 사상별로 constant-K 방법을 적용하여 직접유출과 기저유출을 분리하고 유출계수를 산정하였다. 산정된 유출계수는 선행토양함수와 지수함수 형태의 증가를 보였다. 또한 유출계수가 급증하기 시작하는 토양수분의 임계값을 선정하였으며, 이 값은 유출과 지하수면과의 큰 상관관계를 나타내었다. 선행토양함수뿐만 아니라 초기 토양수분, 토양 저류량, 강우량 등 여러 인자들도 유출 결과에 영향을 미치는 것으로 분석되었다. 또한 선행토양수분의 임계값에 따라 강우사상을 건조, 습윤 상태로 분리하여 시작 반응과 첨두 반응을 분석해 보았으며, 습윤 상태에서의 반응이 건조 상태에서 보다 빠르게 발생하였다. 건조 상태에 속하는 대부분의 사상에서는 토양수분이 정점에 도달한 후 지하수면과 유출량 순으로 정점에 도달하는 첨두 반응이 일어났으나 습윤 상태에서는 반대로 지하수면과 유출량이 토양수분보다 먼저 정점에 도달하였다. 본 연구의 결과는 유출에 기여하는 인자들 사이의 상호작용을 확인하고 토양의 다양한 조건과 유출 사이의 관계를 규명하는 데에 크게 기여할 것으로 판단된다.

• 대한원격탐사학회지
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• 제38권5_1호
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• pp.571-585
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• 2022

기후변화로 인한 가뭄, 홍수, 산불, 산사태 등 자연재해의 위협이 증가함에 따라, 합성개구레이더(Synthetic Aperture Radar, SAR)와 같이 고해상도 토양수분 복원에 대한 사회적 수요도 증가하고 있다. 하지만 국내 환경은 산림 지형의 비율이 높아, 식생과 지형의 영향을 크게 받는 SAR 자료에서 토양수분을 복원하는데 많은 어려움을 겪고 있다. 이에 본 연구에서는 기계학습의 일종인 인공신경망(Artificial Neural Network, ANN) 기법을 활용하여, Sentinel-1 SAR 영상의 자립형 활용성을 평가하였다. Sentinel-1에서 얻을 수 있는 이중편파 산란계수는 토양수분 거동과 유의미한 상관성을 가지고 있음을 확인할 수 있었으며, 다른 위성이나 지점에서 관측된 보조자료를 사용하지 않고도 식생의 효과 등을 보정할 수 있는 자립형 활용 가능성도 확인할 수 있었다. 하지만 각 지점별, 지형 그룹별 특성에 의한 차이가 크게 나타났으며, 특히 산지와 평지에서 학습된 모형을 교차적용하였을 때 토양수분을 제대로 모의할 수 없는 현상이 발생하였다. 또한 이러한 문제를 해결하고자 학습 지점의 수를 늘리는 경우에는 토양수분 복원 모형이 평활화되어 상관계수는 증가하였으나, 지점에서의 오차는 점점 증가하였다. 따라서 고해상도 SAR 토양수분 자료를 광범위하게 적용하기 위해서는 체계적 연구 수행이 선행되어야 하며, 목적에 따른 학습 지점의 선정, 적용 지역의 범위 등을 구체적으로 제한하여 활용한다면 다양한 분야에서 효과적으로 활용할 수 있을 것으로 기대된다.

• Asian-Australasian Journal of Animal Sciences
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• 제28권5호
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• pp.671-676
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• 2015

The ripening durations and ingredients for the Salchichon sausages were modified to increase pork rear leg consumption by Korean consumers. The salchichon, a ripened pork sausage, was produced to evaluate the efficacy of two different ripening durations with and without rosemary powder on salchichon sausage quality, and the treatments were: i) 45 days of ripening without rosemary, ii) 60 days of ripening without rosemary, iii) 45 days of ripening with 0.05% rosemary, and iv) 60 days of ripening with 0.05% rosemary. Significant differences were observed in both moisture and fat content for ripening durations, with the highest moisture and least fat content observed in salchichon modified sausage (SMS) ripened for 45 days. Ripening duration and rosemary addition appeared to influence water activity ($a_w$) of salchichon sausages. The $a_w$ of SMS ripened for 45 days was 0.80, whereas the other had $a_w$ values <0.80. Lactic acid bacteria were predominant, as Korean traditional fermented red pepper paste was added to sausages; however, the Bacillus cereus population was significantly affected by rosemary powder addition. Chewiness and gumminess decreased significantly due to the addition of rosemary powder compared to SMS without rosemary powder, and both 45 days of ripening and rosemary powder addition influenced the hardness of SMS. In conclusion, ripening duration of SMS for 45 days in the presence of rosemary powder provided superior SMS quality with an economical ripening duration compared to that of ripening with rosemary powder or ripening for 60 days.

• 한국식품영양학회지
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• 제23권2호
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• pp.178-185
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• 2010

Barley leaves tea white bread were prepared by the addition of 0.005, 0.010, 0.015, and 0.020% hemicellulase to flour of the basic formulation. The experiments and control were then compared in terms of quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, internal surface appearances, and sensory qualities in order to determine the optimal ratio of hemicellulase in the formulation. There were no significant differences in pH and total titratable acidity of dough and bread among the experiments. Fermentation power of dough expansion were increased as incubation time increased. Bread made by the addition of hemicellulase had significantly higher specific volume than the control group. However, lightness and yellowness showed the reverse effect. Greenness was not significantly different among the samples. Baking loss was the highest at the 0.020% addition level, and moisture content was maximal with the 0.010% addition, while the lowest in the control bread samples. As hemicellulase contents increased, harness and fracturability decreased. Resilience was maximal with the 0.015% addition, and was minimal in the 0.005% group. In the sensory evaluation, color, flavor, softness, overall acceptability, barley leaves flavor, delicious taste, astringency, bitterness, and off-flavor were not significantly different among the samples. In coclusion, the results indicate that adding 0.010% hemicellulase in barley leaves tea white bread is optimal for quality and provides a product with reasonably high overall acceptability.