• Applied Biological Chemistry
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• v.6
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• pp.8-13
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• 1965

Korean MEJUES were prepared by means of ordinary, Improved and compromised methods, and analyses of the changes in various chemical compositions of the Soy-sauces throughout the fermentation period of 10 weeks. Now, their result, are as the following as. (1) In all of the Soy-sauces under study the content of organic acids showed a slight increase upto 4 week, and a marked increased after this period. (2) In all of the soy-sauces the total nitrogenous content indicated a rapid increase until 4 weeks, and a slower increase after this. (3) In all of the soy-souses, the content of free amino acids displayed a liner proportional increament until 8 weeks and then slower increose. (4) In all of the soy-souses the content of reducing sugars indicated a slight increase until 4 weeks, and after this it showed a rapid decrease until 4 weeks, in the improved soy-souses and, then maintained an almost flat curve. In the ordinary and Compromised soy-souses there was a rapid decrease in reducing sugars until 6 weeks, and then an almost 리at curves. (5) In the ordinary soy-sauce the SAMWOL-ZANG-BUB(soy-sauce prepared in March) is considered to be based on a comparatively scientific ground during the fermentative period. (6) In order to improve the taste in ordinary soy-sauce it is favorable to delay the period of preparation. The adequate period appears requires 8 weeks at least. Accordingly it is recommended to mix the materials with carbohydrate source. (7) In the improved soy-sauce according to the SAMWOL-ZANG-BUB of ordinary soy-sauce it is thought that 8 weeks were adequate for the fermentation. (8) The compromised method may be recommended for the improvement of nomemade soy-souce, and it may be also superior to the ordinary soy-sauce in quality.

• Journal of Plant Biology
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• v.4 no.2
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• pp.51-61
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• 1961

In order to detect the way of absorption and metaboism of the urea it is sprayed on the surface of the leaves of sunflower. The sunflowers used in this study are grown in different conditions such that the one in nittogen aboundant and the other in nitrogen deficient soil, respectively. The urea-N, ammonia-N, amide-N, and 80% alcohol soluble-N in the leaves were quantitatively determined. All of the nitrogenous components measured are generally tended to increased with rising the concentration of urea except only amide-N at 24 hours after sprayed, and these were highly significances. It seemed that hydrolizing of urea into ammonia and carbon dixide and the assimilation of ammonia into other organic nitrogenous constituents were rapid in the young leaves than in the mature. It is interest that the amide content, in the young leaves and nitrogen defieient one were enhanced with the increasing concentration of urea, although in the mature leaves it did not show any change in the urea treatment. It is presumed that the assimilation rate of ammonia and the urease activity were lower in the matture leaves than in the young and nitrogen deficient leaves. No significance at 5% level showed all of the nitrogenous components except total nitrogen between nitrogen abundant and deficent leaves. Urea content was a high peak at first 12 hours, ammonia at 48 hours, and amide and alcohol soluble nitrogen at 96 hours, whence decrease4d the content of these constituents gradually. The total nitrogen content is not incrased obviously by only one time of urea spray in this study. When the concentration of urea was relatively high there appeared the wilting spots on t도 edge of leaves. As a whole, it seemed that sprayed urea was rapidly absorbed and taken part in nitrogen metabolism within relatively short period.

• Korean journal of food and cookery science
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• v.31 no.6
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• pp.773-780
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• 2015

Lactic acid fermentation of black raspberry (Rubus occidentalis) juice was carried out by using the Lactobacillus plantarum GBL17 strain. The sterilized black raspberry juice was fermented using the L. plantarum GBL17 strain at $30^{\circ}C$ for 72 hours after which the total acidity increased and the pH value decreased. In addition, the highest total acidity content (2.38%) was reached, the lowest pH value (3.22) was observed, and the sugar content decreased by $9.8^{\circ}Brix$ after the 72 hour fermentation. The number of viable cells rapidly increased up until 24 hours, after which it gradually decreased. HPLC analysis of the organic acids showed 14.51 mg/g of lactic acid content in the fermented black raspberry juice, which was not detected in the non-fermented black raspberry juice (control). The content of fructose and glucose slightly decreased after fermentation. The total polyphenol and flavonoid contents of the fermented black raspberry juice increased significantly after fermentation. The DPPH radical scavenging activity of fermented black raspberry juice (70.92%) was higher than that of the control (62.96%). After lactic acid fermentation, there was no significant increase in ABTS radical scavenging activity. These results confirm that lactic acid bacteria, such as L. plantarum GBL17, showed generally higher activities with a potential as a functional beverage.

• Korean journal of food and cookery science
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• v.25 no.6
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• pp.747-757
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• 2009

The purpose of this study was to enhance the quality of kochujang Apple juice was added to traditional Kochujang at 0%, 20%, 40%, 60 and 80%. Physicochemical and microbial characteristics were periodically investigated during at room temperature during a 90 day fermentation period. The moisture content of the apple Kochujang was higher than that of the control, while the salt content of the apple Kochujang was lower than that of the control, At first, the sweetness of the apple Kochujang showed no significant difference from the control; however, its sweetness increased during the 90 days. In all treatments, the pH value decreased during the fermentation period, while the titratable acidity increased during the fermentation period. Viscosity decreased greatly after 30 days. Sugar reduction was higher in the apple Kochujang than in the control, and its concentration increased with apple juice content. According to the analysis of free sugar, glucose, fructose, and maltose had an especially high ratio in the apple Kochujang. The organic acids detected in Kochujang were citric acid, malic acid, oxalic acid and lactic acids. The content of citric acid and malic acid were higher than the other acids in the apple Kochujang. L, a, and b values generally decreased during the fermentation period. When the Kochujang was made, the number of the total viable cells was $10^7\;CFU/g$. At room temperature, the number steadily increased up to the 30th day, then steadily decreased on the 90th day. After that, there was no significant change. The number of yeasts was $10^6\;CFU/g$ at the end of the 90th day. After the 90th day of fermentation, sensory results showed that the 60~80% apple juice Kochujang showed the best taste, appearance, texture, and overall quality.

• Korean Journal of Plant Resources
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• v.16 no.3
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• pp.181-186
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• 2003

In order to evaluate the effect of salinity content in soil on chemical composition and productivity of rice which is suitable for the reclaimed saline paddy field, yield components and yield were investigated in 2,000 at reclaimed paddy field of Kwangyang bay in Korea. Heading date was early with Aug. 15 in soft salinification of 0.1 percent and late with from Aug. 20 to Aug. 25 in heavy salinification of 0.4 and 0.8 percent. Brown rice yield was highest in soft saliniflcation of 0.1 percent with 599kg/10a and was decreased with from 568kg/10a to 446kg/10a in heavy salinification of 0.4 and 0.8 percent. The correlation coefficient between brown rice yield and content of soil chemical composition, on organic matter, phosphate, nitrogen, potassium, calcium, and magnesium showed highly positive correlation and was shown negative correlation with pH meter. Judging from the results reported above, optimum salinification of saline paddy field seemed to be 0.1 percent.

• Korean Journal of Environmental Agriculture
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• v.7 no.2
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• pp.92-95
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• 1988

A Pot experiment was conducted to study the uptake of $Sr^{90}$ by rice plants in five different types of paddy soils and its distribution in these plants as a function of the age of the rice. The uptake of $Sr^{90}$ by rice plants increased with the growth of the aboveground mass of the plants from the planting period, but $Sr^{90}$ content per unit of dry matter decreased as the organic mass of the plants increased during the vegetative growing period, except for the time of ripening. The content of Ca and $Sr^{90}$ in rice plants was higher in the stem and leaves than in grain parts in general. However, Ca content was decreased in the stem and increased in the grain part with the growth of the rice plant ; but $Sr^{90}$ content was increased in the leaves and decreased in the stem and grain parts.

• Journal of the Korean Wood Science and Technology
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• v.26 no.4
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• pp.43-49
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• 1998

The availability of large quantities of waste woods provides an impetus for investigating woody biomass potential uses. Polyurethane (PU) foams are prepared with reacting isocyanates and polyols, and are used. in various industry fields. Thus, lignocellulosic waste raw-materials are proposed as replacement for synthetic polyol to PU foam formulation. In this study PU foams were manufactured from liquefied woods, methanediisocyanate(MDI), catalyst, foaming stabilizer, and viscosity aids. The polyol content, isocyanate.hydroxyl group (NCO/OH) ratio, and water content were varied to evaluate their effects on the foaming and water absorption of the PU foams. Less than 400 Molecular weight. of polyethylene glycol(PEG) and 1 to 3 solvent to woody raw-material ratio were desirable for liquefying woody materials. Liquefying rate was increased with more than 3 % addition of inorganic and organic catalysts and raising reaction temperature more than $150^{\circ}C$. Addition of starch enhanced liquefying of woody materials. Fourty percents of starch resulted in about 90% liquefying rates. Foaming rates were increased with increasing moisture contents of liquefied wood. Moisture contents of 0.6% resulted in 5 time-foaming rates, and seven percents of moisture contents more than 30 time-foaming rates. But, an increase in water content may result in a decrease in cross-links between wood polyol and isocyanate, because the NCO/OH ratio is constant. Increasing moisture contents have significantly decreased density of PU foams. The optimum water content should be about 2.5% or less in this adopted condition.

• Korean Journal of Soil Science and Fertilizer
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• v.35 no.4
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• pp.197-206
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• 2002

Volumetric soil water contents through a soil profile were monitored to identify the effects of tillage systems and soil physico-chemical characteristic on soil water movement from the soil profile. Water content profiles under no tillage (NT) and conventional tillage (CT) practices were compared at two commercial farms in central Illinois from 1992 through 1994, using neutron-scattering techniques in weekly intervals during each growing season. The volumetric water content of surface soil layers was affected more by tillage systems and rainfall amounts, whereas that of the subsoil layers was more strongly affected by soil types. Soil water percolated faster through Saybrook and Catlin soils than through Drummer, Flanagan, and Ipava soils because Saybrook and Catlin soils have lower clay content and water-retention capacity and higher permeability than Drummer, Flanagan, and Ipava soils. Increased soil organic matter (SOM) in Drummer, Flanagan, and Ipava soils would be attributable to the higher soil water retention than other soil types. Soil water contents in the corn root zone were consistently higher under CT plots than under NT plots.

• Food Science and Preservation
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• v.6 no.4
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• pp.481-487
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• 1999

This study was determined to change in chemical composition of Mume(Prunus mume Sieb. et Zucc) fruits during maturation. There were no differences in the soluble solid and moisture content among varieties, but the soluble solid slowly increased with maturing. The pH and ash content were slightly decreased with maturation. The green color of 'Nanko' fruits was maintained for 92days after full bloom at the greeness value of -3.81 Whereas, the chlorophyll content of 'Koume' fruits remarkably decreased and it was not suitable for the processing of immature green Mume fruits. The titratable acidity increased during maturation. The organic acids were mainly composed of malic acid and citric acid. The malic acid was significantly decreased during maturation, whereas citric acid increased. Major free sugars and sugar alcohols were sucrose, glucose, fructose, sorbitol and maltose. Sucrose content increased as the maturity proceeded, whereas glucose and sorbitol were decreased. The total contesnt of free amino acids decreased with maturation and the total free amino acids in the flesh of fruits were occupied by asparagine at the range of 60 to 78%.

• Journal of Soil and Groundwater Environment
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• v.17 no.4
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• pp.36-43
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• 2012

Various methods are used to remediate soil contaminated with heavy metals or petroleum. In recent years, harsh physical and chemical remediation methods are being used to increase remediation efficiency, however, such processes could affect soil properties and degrade the ecological functions of the soil. Effects of soil washing, thermal desorption, and land farming, which are the most frequently used remediation methods, on the physicochemical properties of remediated soil were investigated in this study. For soils smaller than 2 mm, the soil texture were changed from sandy clay loam to sandy loam because of the decrease in the clay content after soil washing, and from loamy sand to sandy loam because of the decrease in the sand content and increase in silt content during thermal desorption, however, the soil texture remained unchanged after land farming process. The water-holding capacity, organic matter content, and total nitrogen concentration of the tested soil decreased after soil washing. A change in soil color and an increase in the available phosphate concentration were observed after thermal desorption. Exchangeable cations, total nitrogen, and available phosphate concentration were found to decrease after land farming; these components were probably used by microorganisms during as well as after the land farming process because microbial processes remain active even after land farming. A study of these changes can provide information useful for the reuse of remediated soil. However, it is insufficient to assess only soil physicochemical properties from the viewpoint of the reuse of remediated soil. Potential risks and ecological functions of remediated soil should also be considered to realize sustainable soil use.