• Korean journal of food and cookery science
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• v.24 no.4
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• pp.431-438
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• 2008

This study examined the quality characteristics of Sulgitteok samples prepared with different ratios of lotus root powder over 4 days of storage. The moisture contents of the lotus root powder-containing samples ranged from 35.39 to 37.31% and that of the Sulgitteok without lotus root powder control was 35.92%. The results showed that the various samples had the inconsistent changes during the storage period. As the content of lotus root powder increased, the L-values of samples decreased and the a- and b-values increased. However, their L-, a- and b-values did not show large differences with storage. When compared to the control, the hardness, gumminess, and chewiness of samples slowly increased as the amount of lotus root powder increased. Springiness and cohesiveness decreased according to the amount of added lotus root powder. And increasing amounts of lotus root powder and storage time resulted in greater reductions in adhesiveness. In addition, increasing storage time caused cohesiveness to decrease and springiness to increase. The sensory evaluation results showed that the 20% lotus root Sulgitteok received the highest scores, therefore, this samples was deemed superior.

• The KSFM Journal of Fluid Machinery
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• v.3 no.4 s.9
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• pp.7-14
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• 2000

This paper provides integrity evaluation and root cause analysis for defects observed at volute tongue, or cutwater, of the operating centrifugal pump in power plant. The cause of the cracks are analyzed and reviewed from the viewpoint of the operation and maintenance of the pumps, and the sample obtained from the cracked volute tongue of the pump are examined. At first, in-situ hardness test and microstructure examination were performed to understand the cause of cracking at volute tongue. The evaluation of structural integrity and the possibility of the crack propagation is also evaluated. Cracks were typical intergranular cracking and propagated along with prior austenite grain boundary. At easing volute tongue, the hardness was higher than ASTM requirement and a large amount of intergranular Cr carbide was precipitated. These were due to high C content in material. P content was also higher than ASTM requirement. Therefore, Cr carbide precipitation and P segregation at grain boundary, caused by higher C and P content in material, resulted in intergranular cracking of casing volute tongue. This procedure for integrity evaluation and root cause analysis is used to guide, and support the pump designer and manufacturer's material selection and process design to avoid a costly, unplanned outage of plant.

• Journal of the Korean Institute of Landscape Architecture
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• v.31 no.6
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• pp.77-84
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• 2004

This study was carried out to analyze the vertical and horizontal distribution of fine root biomass of Pinus thunbergii transplanted in reclaimed land from the sea near Gwangyang Bay. The fine-root biomass according to 6 planting ground types were as follows: 98.5 g DM/$m^2$ for P2, 51.1 g DM/$m^2$ for P6, 47.8 g DM$m^2$ for P5, 44.6 g DM/$m^2$ for P3, 38.2 g DM/$m^2$ for P4, 31.8 g DM/$m^2$ for Pl, respectively. The vertical distribution of fine root biomass decreased at descending soil depths of the 6 mounding types. Fine root biomass was 31∼55% in the topsoil of 20cm depth. Fine root biomass that were related to the Spatial distance from the nearest tree were unevenly distributed horizontally in 6 stands. distribution patterns of fine root biomass were closely related to soil hardness and alkalic cation (Ca++, Mg++, Na+, K+) concentrations. Therefore, in order to have good condition for the growth of landscaping plants, we suggest that there is a need for the construction of planting grounds as well as a need for soil improvement in bad soil environments.

• Korean Journal of Soil Science and Fertilizer
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• v.16 no.2
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• pp.126-130
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• 1983

This study was desinged to find out the effects of soil physical properties on root development of barley. Barley fields were selected in consideration of drainage class and texture. Soil hardness were measured at the field. Soil bulk density, air ratio and root distribution were obtained from the core samples. 1. The amount of roots were increased and the root were distributed deeper layers with better drainage class and finer soil texture. 2. Soil hardness was related to soil bulk density, and the regression coefficient was increased with clay content (Clay ; $r=0.837^{**}$, Clay loam ; $r=0.678^*$, and Sandy loam ; $r=0.654^*$). 3. There was a highly negative correlation ($r=-0,846^{**}$) between bulk density of subsoils and amount of roots and the root developments were markedly reduced in soil bulk density of $1.4g/cm^3$. 4. Bulk density of subsoils was decreased with worse soil drainage and finer texture. Especially, in case of clayey soil at imperfectly or moderately drained soils, the air phase was less than 20% and the barley growth was worse. 5. Root development were related to hardness in surface, bulk density and ok phase in 10-30cm layer, and air phase in 30-50cm layer.

• Food Science and Preservation
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• v.20 no.1
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• pp.76-80
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• 2013

This study investigated the textural changes after the calcium-pectin bonding of ginseng roots and their vinegar and calcium solution immersion. The strength and breakdown of the ginseng roots increased according to the increase in the calcium carbonate concentration, with the highest in the 0.7~1.0% calcium carbonate. The hardest and softest ginseng roots were obtained in the 1.0% calcium carbonate concentration. The strength, brittleness and hardness of the ginseng roots that were soaked in 1% calcium carbonate and 5~6% acidity vinegar continued to increase with the long-term storage of the ginseng root drink. The softness of the ginseng root that was dipped in 5% acidity vinegar with 1.0% calcium carbonate decreased with the long-term storage of the ginseng root drink. Thus, calcium and vinegar immersion of ginseng roots could prevent softening and clouding during the long-term storage of the ginseng root drink.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.9
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• pp.1285-1291
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• 2011

This study was conducted to evaluate the effect of lotus leaf and lotus root powder on the quality characteristics of sponge cake. Percentages of 4, 8 and 12% of two kinds of lotus powder were added to the batter based on flour content. Baking and cooling loss rate, volume and specific loaf volume, crumb color, texture, scanning electron microscopy (SEM) and sensory evaluation of the products were analyzed. The baking and cooling loss rate of the control was lower than cakes with added lotus leaf and lotus root powder. The volume of the control was the largest, and as the amount of lotus leaf and lotus root powder increased, volume and specific loaf volume became smaller. The lightness and yellowness values of the control were higher than those of the experimental cakes, and the loaves with 12% added lotus root powder showed the lowest value. Redness of the experimental cakes increased. In the textual property evaluation, hardness of the control and sponge cakes containing 4% lotus leaf, and lotus root powder appeared to have the lowest value. As the amount of lotus leaf and lotus root powder increased, hardness increased. Springiness showed the same tendency, but cohesiveness of the control revealed the lowest value. The structure of the cake crumb by SEM, revealed that the crumb cells and grains of the experimental cakes were opened and coarse, as the amount of lotus leaf and lotus root powders increased. In a sensory evaluation, sponge cakes containing lotus root powder were preferred rather than those with lotus leaf powder. As a result, good sponge cakes were prepared by adding 4% lotus leaf powder or 8% lotus root powder.

• Korean journal of food and cookery science
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• v.24 no.5
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• pp.593-600
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• 2008

The principal objective of this study was to evaluate the quality characteristics of dried noodles when different concentrations of Lotus root powder were added to the wheat flour. The cooking quality, mechanical textural properties, and viscosity were measured, and a sensory evaluation was conducted with the prepared noodles. The gelatinization points of the composite Lotus root powder-wheat flours were shown to have increased and the viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity values of those samples were reduced, as the Lotus root powder content was increased as measured via amylography. As increasing amounts of Lotus root powder were added, the L and b values were reduced, and the color values, weight, and volume of the cooked noodles increased, as did the turbidity of the soup. With regard to the textural characteristics, the Lotus root powder additive increased hardness and reduced adhesiveness, cohesiveness, and springiness. Overall, the noodles prepared with 15% Lotus root powder were preferred more than the other noodles, according to the results of our sensory evaluation.

• Journal of Plant Biology
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• v.21 no.1_4
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• pp.7-12
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• 1978

The results of the relationship between standing crop of Miscanthus sinensis grassland and soil morphological characteristics are as follows. The Miscanthus sinensis grassland seems to grow well in volcainc ash soil. The depth of A layer was closely related to the standing crop of the Miscanthus sinensis grassland. The root systems of Miscanthus sinensis reached to its maximum in A layer. The root systems of Miscanthus sinensis showed its maximum at 20mm and below(soil hardness). The soil texture of A layer showed SL-SiL. The soil structure of A layer contained Massive-Small Granular. The soil colors of A layer expressed Dark Yellowish Orange-Brownish Black.

• Journal of the Korean Institute of Landscape Architecture
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• v.28 no.4
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• pp.9-20
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• 2000

The purpose of thus paper is to provide the knowledge on preparing for the planting soil and planting method, and maintenance at the reclaimed seaside. Based on the collected data from the field work, the soil environment, the growth of height, inter-node, tree ring and roots of the two species had been analyzed. The determinant of soil factors, affecting the growth of trees, turned out to be six elements such as soil hardness, soil acidity, potassium, calcium, magnesium and total nitrogen. Because the variances of both growth of tree height and tree ring are greater than that of root, the growth characteristics of ground parts of the species by the individual tree species is more dynamical than those of underground parts. From the mean difference test the growth of height, root between Pinus thunbergii and Zelkova serrata, have been turned out to be statistically significant at 5 percent level. Pinus thunbergii is a sapling, so it grows faster than Zelkova serrata while Pinus thunbergii has better roots system than Zelkova serrata. From the correlation analysis, it showed the very strong correlation between tree height growth and potassim, while the lowest correlation coefficient was between soil hardness and potassim as 0.744. From the multiple regression analysis, both soil hardness and magnesium affect to the tree growth, soil hardness and potassium to the tree growth, potassium and calcium to the rot growth, respectively. Using this research results, we can be use the planting plan including revegetation, construction and maintenance of the reclaimed seaside. In the future, the planting method including the ground preparation and tree species selection for the reclaimed seaside should be accompanied in advanced through the soil survey and relevant analysis.

• Korean journal of food and cookery science
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• v.18 no.4
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• pp.413-425
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• 2002

Quality characteristics of white bread added with lotus root powder(3, 6%) were investigated. Moisture content of white bread added with lotus root powder were higher than control. As the amount of added lotus root powder increased, the lightness, redness and yellowness of bread crust as well as the volume of the bread decreased, but the redness and yellowness of the crumb increased slightly. The content of free amino acids increased by the addition of lotus root powder and the major ones were L-glutamic acid, L-alanine, L-valine and threonine. The major flavor components were 2-methyl butanal and 3-methyl butanal, which were formed by the amino-carbonyl reaction in baking bread at high temperature. Aldehyde flavor components such as 2-ethylfuran, 2-butanedione and 3-butanedione were formed by yeast fermentation. Ethyl acetate and vinyl acetate also influenced the flavor of the bread. The addition of lotus root powder increased the hardness and fracturability, and decreased the gumminess, chewiness and cohesivenes of the bread. Sensory evaluation of white bread indicated that the addition of 3%, 6% lotus root bread enhanced the grain formation, color, mouth feeling, appearance, hardness, moistness, flavor and overall acceptability. Overall, the addition of 6% lotus root powder showed the best performance in the nutritional and functional aspects of the bread.