• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.391-396
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• 1998

To inhibit the import of hot sauce, the manufacturing process of the Korean type hot sauce was developed. Chemical analysis of the imported hot sauce showed as follows; moisture 95.66% (w/w), salt 2.79% (w/w), titratable acidity 3.62% (w/w), crude fiber 0.42% (w/w), reducing sugar 0.03% (w/w), capsanthin 0.89% (w/w), capsaicin 4.28 mg% and pH 3.26. Korean type hot sauce prepared with red pepper, salt and vinegar was aged in oak barrel for 12 months at $10^{\circ}C$. Chemical analysis of the Korean type hot sauce showed as follows; moisture 92.05% (w/w), salt 8.82% (w/w), titratable acidity 3.88% (w/w), crude fiber 3.14% (w/w), reducing sugar 1.78% (w/w), capsanthin 0.13% (w/w), capsaicin 2.32 mg% and pH 3.29. Among chemical components, the contents of reducing sugar, salt and crude fiber except capsaicin and capsanthin were more than those of imported one. Chemical components of the Korean type hot sauce were changed slightly during aging for 12 months. The cell counts of yeast were increased from $3.2{\times}10^2\;to\;5.2{\times}10^6$ till the second month and those of lactic acid bacteria were increased from $3.{\times}10^1\;to\;1.5{\times}10^7$ till the third month, those of yeast and lactic acid bacteria decreased from the eighth month showed $6.6{\times}10^4$ and not detectable on the twelfth month, respectively. As the results of sensory evaluation on the Korean type hot sauce were evaluated to be superior to the imported to be superior to the imported one.

• Journal of the Korea Furniture Society
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• v.16 no.2 s.30
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• pp.59-65
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• 2005

As physical condition of students improves, there is a need to develop human body-friendly desk and chair for students. In this study, desks and chairs were manufactured with curved veneer lamination under high frequency heating and pressing, using ten wood species such as Japanese red pine, Korean pine, pitch pine, Japanese larch, yellow poplar, black locust, oak, radiata pine, beech, and birch. The performance of these products were evaluated. The results obtained were summarized as follows; With high frequency heating, the turned lamination of veneers with full size sheet ($3{\times}6\;feet$) prepared by rotary lathe peeling was successfully applied for making the members of desk top, leg frames of desk and chair. Bending strengths of desk tops were relatively greater for yellow poplar, black locust and red pine, which were similar to those of beech and birch. Bending strengths of desk legs were classified into greater species group (red pine, yellow poplar, larch) and lower species group (radiata pine, Korean pine, pitch pine). Compressive strengths of chair legs in parallel direction to the lamination were greater in black locust and larch. On the other hand, differences between outer and inner gap at the top and drawer bottom of desk top were rather larger for the laminations of birch and beech, and less for those of yellow poplar and pitch pine, showing greater stability of open drawer space. In results, yellow poplar, larch, pitch pine and red pine showed good appearance and strength properties at the curved veneer lamination. Accordingly, it was believed that these domestic woods were able to substitute for birch which was being imported for the use of veneer-laminates type furniture.

• Korean Journal of Soil Science and Fertilizer
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• v.44 no.6
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• pp.1144-1149
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• 2011

The occurrence of Korean pine (Pinus koraiensis) advance growth has been noticed in the deciduous oak forest being adjacent to the mature Korean pine plantation. the korean pine seedlings in the forest were regenerated naturally from harvested and transported Korean pine seeds and cones by rodents, mainly red squirrels. Mongolian oak (Quercus bariabilis), which formed dominant overstory, had close-to-normal distributions of height, diameter and age classes. Korean pine, which dominated the understory, had the reverse J-shaped height, diameter and age distributions that are expected of a shade tolerant species. Growing in the summer shade of the oak, Korean pine seedling had slow, but steady height growth during the past four decades. Total biomass of Korean pine seedling ranged from $2,835-8,541kg\;ha^{-1}$ and biomass allocation of Korean pine seedling was follows : stem (with bark) > foliage > branches > roots. Korean pine seedlings allocated more biomass to foliage and branches compare to planted Korean pine. The smaller root/shoot ratio of Korean pine seedling in the site is to believed to be result of competition for light. Contents of N and K for Korean pine seedling were greatest in foliage follow by branches, stem ad roots, while content of P was greater in the order of foliage > roots > stem > branches.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.841-848
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• 2003

The sensory characteristics of red wine Gerbong (G), Campbell (C), Moru (M), Gerbong ＋ Moru (70 : 30, GM), Gerbong + Campbell (70 : 30, GC) and French wine (F, Carbernet Sauvignon, 1998) were evaluated. The preferences of color, flavor, taste and total evaluation were determined by a ranking test, and the organoleptic characteristics were evaluated by a quantitative descriptive analysis (QDA) method. The mean color scores of C, GM, F, GC, M and G were 4.74, 3.94, 4.67, 3.70, 2.65 and 1.47, respectively (p<0.001). The order for the mean score for flavor was GM (4.12) = M (3.94) = C (3.76) = F (3.76) ${\geq}$ GC (3.12)>G (2.29) (p<0.01), and the order for taste was F (4.75) ${\geq}$ C (4.25) ${\geq}$ GM (3.37) = GC (3.50) ${\geq}$ G (2.75) = M (2.37) (p<0.001). The total evaluation of mean scores showed G, M, C, GM, GC and F were 237, 2.44, 4.06, 3.87, 3.64 and 4.81, respectively (p<0.001). Influences of sensory characteristics on the total evaluation, in percentages, were 69.3% for taste, 3.7% for color, and 1.5% for flavor. The influences of taste, color, and flavor in red wine were 17% for sweet, acid, bitter and salty taste, 28.9% for purple and red color, and 14.4% for grape flavor. The attributes of the purple and red colors showed a positive correlation with grape flavor, oak flavor, grape taste, and floral tastes, but a negative correlation with $SO_2$, flavor. The attribute of sweet taste showed a positive correlation with grape flavorand floral flavor, but a negative correlation with bitter and astringency tastes, according to Pearsons correlation analysis (p<0.01).

• ALGAE
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• v.17 no.3
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• pp.145-151
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• 2002

Three species of marine algae, two browns and one red were newly reported from the eastern and the southern coast of Korea including Cheju Island. their vegetative and reproductive structures were described. Colpomenia phaeodactyla Wynne et J.N. Norris (Scytosiphonaceae, Phaeophyceae) commonly occured in middle to lower intertidal zone of southern coast. Plants consisted of clusters of elongated and hollow sacs arising from an adherent colpomenioid base. Plurilocular sporangia were multiseriate, forming dense, extensive sori over the erect sacs. Cutleria adspersa (Mertens ex Roth) De Notaris (Cutleriaceae, Phaeophyceae) was collected from subtidal region of Cheju Island. It was characterized by broadly fan-shaped habits with golden brown colour and hair-fringed margines, attached by rhizoids along undersurface. Halarachnion latissimum Okamura (Furcellariaceae, Rhodophyceae) was found adrift from several areas of southern coast. Plants were brownish red, filmy and dlicate, membranaceous roundish fronds. Cystocarps were globular and formed under the cortical layer. Tetrasporangia were oblong and zonately divided.

• Journal of the Korea Furniture Society
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• v.10 no.2
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• pp.29-36
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• 1999

During a radio-frequency/vacuum plus press drying process of some hardwood veneers for decoration we investigated the effect of a grain and thickness of a veneer sheet on drying rates, variations of final moisture content within a bundle of veneer sheets, and formation of checking, end waving, and burning mark. About thirty three hundreds sheet of veneer could be dried in sixty five hours from green to in0-use moisture content, and a final moisture content was significantly effected by initial moisture content of veneer. There were nearly variations in a final moisture content among the veneer sheets in the same bundle. A checking was never found in a edge-sliced veneer, and very slight in a flat-sliced veneer of ash and red oak. There were no end waving and no burning mark in all veneer sheets.

• Journal of Environmental Impact Assessment
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• v.18 no.6
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• pp.429-434
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• 2009

Environmental specimen bank (ESB) is a new tool to assess ecosystem in environmental impact assessment (EIA). ESB looks at changes in the concentration of pollutants in human and environmental specimens over long periods of time through retrospective analysis of archived samples. Korea started to design its National Environmental Specimen Bank (NESB) in 2007 and planned to launch an operational pilot project by 2010. NESB prepares five Standard Operating Procedures (SOPs) of shoots of Red and Korean pine, leaves of Mongolian oak, Pigeon's egg, and Common carp's muscle out of 14 planned specimens in 2009. ESB contributes to monitoring the effectiveness of EIA projects and policies by providing a time capsule through ecosystem assessment of representative species. This study reviews ecosystem assessment in EIA and the ESB establishment in Korea and probes NESB applications in ecosystem assessment.

• Proceedings of the Korean Society of Toxicology Conference
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• 2001.10a
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• pp.153-153
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• 2001

Capsaicin, a major pungent ingredient in red hot pepper, has long been used in food additives and drugs. We have previously reported that capsaicin induces apoptosis in Korean stomach cancer cell line, SNU-1. In the present study, the mechanism of capsaicin-induced apoptotic cell death was investigated in SNU-1. Treatment of capsaicin to SNU-1 produced dose-dependent increase of apoptotic cell death and ［Ca2＋］$_{i}$ concentrations.(omitted)d)

• Journal of the Korean Wood Science and Technology
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• v.25 no.4
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• pp.22-28
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• 1997

This research was carried out to obtain the fundamental data for the development of the technology and practical use of far-infrared radiation(IR) drying of quarter-sliced decorative veneers of walnut and red oak. The average drying rates of IR drying were about one and half to four times those of kiln drying and this tendency was prominent in thin veneer. The end wavinesses of the IR-dried veneers were smaller than those of kiln-dried veneers. These were largely recovered by the cold treatments after drying. The consumed electric power for IR drying was about one-fifth to two-fifthes compared to that for kiln drying.

• Journal of the Korean Wood Science and Technology
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• v.25 no.3
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• pp.66-74
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• 1997

Liquid permeabilities of red oak and several softwoods were measured by the pressure bomb method and a modified liquid permeability method in order to investigate their efficacy. The effect of preboiling and prefreezing on wood permeability were also examined for both green and resaturated specimens. Regardless of some disadvantages these two methods were revealed as a handy tool for quick evaluation of the permeability of an unknown species. The permeabilities of the resaturated specimens increased when preboiled. but decreased when prefrozen. For green specimens, however, pre freezing increased permeability. The discrepancy of the pre freezing effect on two specimens partially attributes to their difference of initial permeabilities. For all species except radiata pine heartwood, the radii of the effective capillary pores, derived from the water potential equation, distribute from $0.42{\mu}m$ to $7.2{\mu}m$. Those of radiata pine heartwood are below $0.46{\mu}m$.