• Korean Journal of Soil Science and Fertilizer
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• v.33 no.2
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• pp.114-120
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• 2000

The aim of this study was to investigate the effects of slow-released nitrogen fertilizer(SRNF) on the growth and yield of rice. SRNF produced from wasted paper was applied to a clay loam paddy field comparing to urea fertilized field and only P-and K-fertilized field. Some agronomic components like as growth development and yield component were observed and physico-chemical properties of the soils were analyzed. Plant height and tiller numbers per hill showed higher in rice plant treated with SRNF than in one treated with urea at the early grow stage whereas they appeared to be all much the same at the end of growth stage. While the chlorophyll content in SRNF-treated rice shoot was higher than in urea-treated one, the photosynthetic activity in urea-treated rice shoot was slightly higher than in SRNF-treated rice. In harvested grain, the nitrogen content was higher than in SRNF treated rice than in urea treated rice, but in straws the content was less. At the harvesting stage, nitrogen uptake in grains was about 4% higher in SRNF-treated rice than in urea treated rice whereas in straws rather 20% lower. The N efficiency in SRNF treated rice was lower than in urea treated rice. In the soils treated with SRNF, pH, organic matter and phosphorus were higher than in the soils treated with urea. Total N content in SRNF treated soil was lower after experiment than in urea treated soil.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.93-99
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• 2007

The study was carried out to prepare spaghetti sauce with oyster (SSO) and the food components characteristics of the SSO were also compared to those of commercial spaghetti sauces (CSS). The optimal addition ratio of oyster for preparing SSO was 11% based on 100 g of SSO according to the results of organic acid content, Hunter color value, viscosity, and sensory evaluation. The reasonable $F_0$ value for the keeping storage of SSO was about 4 min. The proximate composition of SSO prepared under the optimal processing condition was 71.2% moisture, 2.8% protein, 6.9% crude lipid, and 3.2% crude ash. The results of sensory evaluation suggested that the quality of SSO was superior to that of CSS. However, there was no significant difference (p<0.05) in sensory evaluation on color between CSS and SSO. The total amino acid content (2,532.2 mg/100 g) of SSO was higher than that of CCS (2,305.7 mg/100 g). The contents of calcium and phosphorus of SSO were 25.7 mg/100 g and 48.7 mg/100 g, respectively. The calcium content/phosphorus content showed a suitable ratio for absorbing calcium. The total free amino content and the taste value were 1,040.2 mg/100 g and 151.26, respectively. The major taste-active amino acids were glutamic acid and aspartic acid.

• Food Science and Preservation
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• v.18 no.6
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• pp.898-906
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• 2011

Physicochemical and physiological characteristics of red garlic were investigated in each of the four steps of its processing, and were compared with those of fresh and black garlic. With the progress in processing, the lightness value of the external and internal colors of the red garlic significantly decreased. The hardness was highest in the fresh garlic and lowest in the black garlic. During processing, the red garlic tended to become hard. The crudeprotein and ash contents were highest in the red garlic (step 4), but its moisture content was the lowest. The crudelipid content of the red garlic was lower than that of the fresh garlic. The pH of the red garlic showed little difference from that of the fresh garlic, but the black garlic was significantly, acidified. The acidity and pH contradicted each other : the black garlic had the highest acidity, and the acidity of the red garlic was within the low range. The fresh garlic had the lowest in reducing-sugar content, but such content was significantly increased in the red garlic and black garlic. Six kinds of organic acid were detected in the fresh garlic, and the same contents were also quantified in the red garlic until third step. In step 4, malic acid was not detected in the red garlic. Acetic and citric acid were only in the black garlic. S-allyl cysteine content of the red garlic was $18.05{\pm}0.53$ mg/100 g, similar to that of the black garlic ($19.43{\pm}0.50$ mg/100 g).

• Korean Journal of Soil Science and Fertilizer
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• v.44 no.5
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• pp.696-701
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• 2011

This study was conducted to investigate impacts of soil properties on microbial distribution in Jeonbuk orchard fields. Soil samples were collected from 110 sites cultivated with different fruit plants. The population of aerobic bacteria and fungi and the content of soil microbial biomass carbon (C) were found to increase with increasing silt content in the soils. Different activity of dehydrogenase was not observed among the different textures of soil. Microbial distribution, amount of microbial biomass C, and dehydrogenase activity in the soils were not significantly different among the topographic sites. However, in pear and grape fruit plant fields, coliform group of bacteria was found in relatively higher population, $133.0{\times}10^3\;CFU\;g^{-1}$ and $107.4{\times}10^3\;CFU\;g^{-1}$, respectively. Microbial groups were simplified and their density was reduced with increasing the cultivation periods of fruit plants. The soil microbial distribution was proportionally correlated with some of soil properties such as soil pH, soil organic matter (SOM) content, and exchangeable Mg content; in particular, the population of Bacillus sp. was proportionally correlated with soil pH and exchangeable Mg content. The amounts of microbial biomass C and the dehydrogenase activity in the soils were significantly correlated with the contents of SOM and exchangeable Ca ion (p<0.01).

• Fashion & Textile Research Journal
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• v.23 no.2
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• pp.290-296
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• 2021

The effect of draw ratio (8, 10, 12, 14 times) and additive CaCO₃ content (0, 0.5, 1.0, 1.5, 2.0, and 3.0 wt%) on the properties of high-performance PE monofilament was investigated in this study. As the draw ratio increased (8-14 times), the melting enthalpy (ΔHf), crystallinity, specific gravity, and tensile strength increased significantly. However, the draw ratio had little effect on the melting temperature (Tm) and crystallization temperature (Tc). The seawater fastness (stain and fade) of the hydrophobic PE monofilament prepared in this study showed an excellent grade of 4-5 in all draw ratios. To investigate the effect of the additive CaCO₃ content on the properties of high-performance PE monofilament, the draw ratio was fixed at 14 times. It was found that the tensile strength of the PE monofilament sample containing 0.5 wt% of CaCO₃ was much greater compared to the sample without CaCO₃, but the elongation of the sample containing 0.5 wt% of CaCO₃ was much less than the sample with 0 wt% CaCO₃. However, in the case of the sample containing more than 0.5 wt% CaCO₃, the tensile strength slightly decreased and the elongation slightly increased as the CaCO₃ content increased. The seawater fastness (stain and fade) of the hydrophobic PE monofilament showed excellent grades of 4-5, regardless of the amount of additives. From the above results, it was found that the maximum draw ratio of 14 times with an additive of 0.5 wt% CaCO₃ are the optimal conditions for manufacturing high-performance marine fusion materials with various fineness (denier) with high strength and low elongation.

• Korean Journal of Food Science and Technology
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• v.53 no.1
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• pp.104-110
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• 2021

In this study, vinegar was prepared using black raspberry pomace to increase its utilization capacity. As a result of alcohol fermentation, the final alcohol content was 8.90% and the sugar content was 7.03°Brix. The total acid content after acetic acid fermentation was 4.44%, which was 0.38% higher than that of the juice. Among the organic acid content, the acetic acid content was higher in the pomace than in the juice. The total polyphenol (51.58 TAE mg/mL), total flavonoid (9.55 RUE mg/mL), and total anthocyanin (6.05 CYE mg/mL) contents of vinegar produced using black raspberry residue were higher than those of the juice. In addition, 2,2'-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity, reducing power, and ferric reducing antioxidant power (FRAP) activity were higher than those of the juice, indicating strong antioxidant properties. Thus, black raspberry pomace has excellent acetic acid fermentation ability and high antioxidant activity, indicating that it can be used as a functional fermented vinegar.

• Animal Bioscience
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• v.36 no.3
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• pp.498-505
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• 2023

Objective: This study was conducted to determine the optimal dose of novel iron amino acid complexes (Fe-Lys-Glu) by measuring laying performance, egg quality, egg iron (Fe) concentrations, and blood biochemical parameters in laying hens. Methods: A total of 1,260 18-week-old healthy Beijing White laying hens were randomly divided into 7 groups with 12 replicates of 15 birds each. After a 2-wk acclimation to the basal diet, hens were fed diets supplemented with 0 (negative control, the analyzed innate iron content was 75.06 mg/kg), 15, 30, 45, 60, and 75 mg Fe/kg as Fe-Lys-Glu or 45 mg Fe/kg from FeSO₄ (positive control) for 24 wk. Results: Results showed that compared with the negative and positive control groups, dietary supplementation with 30 to 75 mg Fe/kg from Fe-Lys-Glu significantly (linear and quadratic, p<0.05) increased the laying rate (LR) and average daily egg weight (ADEW); hens administered 45 to 75 mg Fe/kg as Fe-Lys-Glu showed a remarkable (linear, p<0.05) decrease in feed conversion ratio. There were no significant differences among all groups in egg quality. The iron concentrations in egg yolk and serum were elevated by increasing Fe-Lys-Glu levels, and the highest iron content was found in 75 mg Fe/kg group. In addition, hens fed 45 mg Fe/kg from Fe-Lys-Glu had (linear and quadratic, p<0.05) higher yolk Fe contents than that with the same dosage of FeSO₄ supplementation. The red blood cell (RBC) count and hemoglobin content (linear and quadratic, p<0.05) increased obviously in the groups fed with 30 to 75 mg Fe/kg as Fe-Lys-Glu in comparison with the control group. Fe-Lys-Glu supplementation also (linear and quadratic, p<0.05) enhanced the activity of copper/zinc-superoxide dismutase (Cu/Zn-SOD) in serum, as a result, the serum malonaldehyde content (linear and quadratic, p<0.05) decreased in hens received 60 to 75 mg Fe/kg as Fe-Lys-Glu. Conclusion: Supplementation Fe-Lys-Glu in laying hens could substitute for FeSO₄ and the optimal additive levels of Fe-Lys-Glu are 45 mg Fe/kg in layers diets based on the quadratic regression analysis of LR, ADEW, RBC, and Cu/Zn-SOD.

• The Korean Journal of Ecology
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• v.24 no.5
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• pp.289-296
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• 2001

Community structure of the Salix and physico-chemical properties of sediment were studied from July to September, 2000 in Nam-River watershed for the purpose of inquiring niche breadth, niche overlap and the environmental factors affecting the distribution of Salix species. Among eleven Salix species, the dominant species was Salix koreensis, while the rests were such order as S. nipponica, S. gracilistyla and S. glandulosa by the relative abundance based on the basal area. Mean values and the ranges of sediment properties such as pH, conductivity, water content, organic matter, total nitrogen, available phosphorus, clay, silt and sand were 5.3∼6.3, 14∼351 μmho/cm, 0.1∼3.4%, 0.5∼7.3%, 0.01∼0.2%, 0.1∼0.4 mg/100 g, 1.7∼22.0%, 0.2∼40.8%, 39.7∼98.0%, respectively. Altitude and annual mean temperature of each site were 20∼620 m and 9.3∼13.0℃, respectively. Niche breadth was estimated by considering the differences of the soil texture as the differences of state of source. S. glandulosa was the broadest at the level of 0.77, while the rests were such order as S. koreensis, S. nipponica were 0.69, 0.54, respectively. The niche overlap showing the level of interspecific competition was the largest as 0.94 between S. purpurea var. japonica and S. purpurea var multinervis, while S. graciliglans and S. purpurea var. japonica 0.92, S. graciliglans and S. purpurea var. multinervis 0.87, respectively. According to the analysis of the correlation between eleven species of Salix and eleven environmental factors, S. gracilistyla showed the negative correlation with conductivity, water content, total nitrogen, clay, silt and annual mean temperature, and showed the positive correlation with total nitrogen, sand and altitude. S. graciliglans showed the negative correlation with conductivity, water content, organic matter, clay, silt and annual mean temperature, and showed the positive correlation with total nitrogen, sand and altitude. S. nipponica showed the negative correlation with sand and altitude, and showed the positive correlation with water content, total nitrogen, clay, silt and annual mean temperature. S. nipponica showed the opposite results of S. gracilistyla. Soil texture, total nitrogen, water content, altitude and annual mean temperature were affecting the distribution of Salix species in Nam-River watershed.

• Microbiology and Biotechnology Letters
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• v.41 no.2
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• pp.168-175
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• 2013

In this study we investigated the possibility of preparing brewed brown rice makgeolli, a traditional Korean rice wine, under diverse conditions. For this purpose the physicochemical characteristics of makgeolli brewed at different temperatures, utilizing a variety of nuruks, the traditional Korean fermentation agent, were studied. The alcohol content was seen to be highest when brewing occurred at $30^{\circ}C$, with the nuruk TN producing 16.2%. At $20^{\circ}C$TN produced 14.1% alcohol content. The alcohol content was therefore higher, by about 2%, for $30^{\circ}C$ fermentations than $20^{\circ}C$ fermentations. Similarly, saccharifying activity was influenced by temperature and sugar content, with a higher activity seen at $30^{\circ}C$ than at $20^{\circ}C$. As the fermentations progressed acidification petered out, with titratable acidity being 0.50-0.67% in all end samples. On the Hunter L, a, b scale; the a value decreased slightly, while the b value increased steadily during the fermentation process. Measurements of total organic acids were highest at $30^{\circ}C$, with the nuruk AK, at about 550 mg%. The content of citric acid was the highest at $30^{\circ}C$, being 230-310 mg% in all samples. However, more lactic acid was detected at $20^{\circ}C$ than at $30^{\circ}C$. Total free amino acid was highest at $30^{\circ}C$, with TN at $8,605{\mu}g/ml$, AK at $6,083{\mu}g/ml$, and RJ at $2,381{\mu}g/ml$. Total free amino acid and essential amino acid was shown to be higher at $30^{\circ}C$ than at $20^{\circ}C$. The bioactive substance ${\gamma}$-aminobutyric acid was also higher at $30^{\circ}C$, with TN at $223{\mu}g/ml$. From all of these results, we surmise that brown rice makgeolli manufacturing conditions are optimal at $30^{\circ}C$ fermentation temperatures and using the nuruk TN for brewing vinegar. In addition, the nuruk used clearly affects the quality of brown rice makgeolli and an appropriate method to determine the best nuruk for various purposes should be pursued.

• Korean Journal of Soil Science and Fertilizer
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• v.6 no.1
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• pp.1-8
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• 1973

This study examined the morphological, physical and chemical characteristics of the Yesan and the Songjeong series derived from residuum of the granite developed on gently sloping to rolling relief in Honam reclamable land Area. The results of this study are summarized as follows. 1. The morphological characteristics. In the Yesan series, the surface soils(Ap horizons) are brown to dark brown sandy loam. The subsoils(B horizons) are yellowish red to red sandy clay loam to sandy loam and the soil profile development is weak. The Songjeong series, the surface soils (Ap horizons) are washed by erosion, so the subsoils are revealed on the surface, and these are dark red silty clay loam. The subsoils (B horizons) are red silty clay loam and thin clay cutans are formed on the ped faces of the structure. The substrata of two soil series are deeply weathered granitic saprolite. 2. The physical and chemical characteristics. The distribution of clay content tends to increase from surfaces to subsoils with depth gradually. On the Yesan series, the content of clay is less than 18%, soil pH (6.0 in the surface-soil, 4.5-5.0 in the subsoil), the content of organic matter (1.8% in the surface soil, 0.1~0.4% in the subsoil), available phosphate (40 ppm), the cation exchange capacity(4~8 me/100 gr) are very low, and the base saturation (57.8% in the surface soil, 46.3% in the subsoil) is moderate. On the Songjeong series, the content of clay is 30~40%, pH (5.7-6.0), the content of in organic matter (1.25% in the surface soil, 0.1~0.4% in the subsoil), available phosphate(4 ppm), the cation exchange capacity(6.2 me/100 gr in the surface soil, 2~6 me/100gr in the subsoil) are very low, and the base saturation(28.1% in the surfacesoil, 16~23% in the subsoil) is also low. 3. The Yesan and Songjeong series are for med under a temperate humid climate, and classified as Red Yellow Soils in the old classification system. According to U.S.D.A. 7th approximation the former belongs to Typic Dystrochrepts in Inceptisols, and the latter, Typic Hapludults in Ultisols.