• Korean Journal of Soil Science and Fertilizer
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• v.7 no.3
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• pp.127-135
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• 1974

The samples were taken from the following localities previously classified as "Akiochi" area: Yangpyung, Puchun, and Pyungtaik, all of Kyonggi-do province. Five soil profiles were described in the field, and taken to the laboratory for physical and chemical analysis and mineralogical analysis by X-ray diffraction. The predominant clay minerals consist mainly of illite, vermiculite, chlorites and intergrade with vermiculite, and kaolinite. Illite or mica was found present in all samples and in all horizons. This was identified by the 9.83 to $10{\AA}$ (0.01) and $3.32{\AA}$ (003) basal reflections, Interhorizontal variations in mineral content and crystallinity are illustrated in their respective Xray diffractogram. Comparing the peak intensity, of the $14{\AA}$, $10{\AA}$ and $7{\AA}$ indicated the degree of weathering from the surface to the lower horizons. In general, the weathering of illite on the surface produced less pronounced $10{\AA}$ and $14{\AA}$ peak as compared to the lower horizons. The same may be said with kaolinite. On K-saturation, the $14{\AA}$ peak broadening on the low angle side was observed. This is interpreted to be due to chlorization. Heat treament from $100^{\circ}C$, $200^{\circ}C$, $400^{\circ}C$, $600^{\circ}C$, and $800^{\circ}C$. caused significant changes in the different diffractograms. Heating caused collasped of the $14{\AA}$ to $10{\AA}$ and the appearance of scattered peaks between $10-14{\AA}$. This is interpreted to the presence of vermiculite chlorite intergradient. The complete collapse of the $14{\AA}$ at $800^{\circ}C$ to $10{\AA}$ with increased intensity was attributed to the preservce of vermiculite. The principal difference among the clay minerals in each horizon is the concomitant increase and decrease in intensity with depth of the $14{\AA}$, $10{\AA}$ and $7{\AA}$ diffraction spacings. Apparently the weathering of illite ($10{\AA}$) is resulting in the formation of vermiculite ($14{\AA}$) and the interstratified material being an intermediate stage and the beginning of the formation of vermiculite. Some broadening- in the 17 to $18{\AA}$ was observed in Puchun-1 Pyungtaik-1 and Pyungtaik-2 specially so in the lower horizon in the Ca or Mg-saturated sample. Heated treatment tend to shift this peak to $14{\AA}$ indicating the presence of regular layering of the interstratified complex. The high amount of extractable aluminum and iron coupled with low exchange capacity indicate that iron and aluminum plays an important role in the weathering of these soils and is responsible to the low exchange capacity, high acidity and high phosphate absorptive capacity. The results presented substantiated the weathering sequence of Jackson in that mica ${\rightarrow}$ vermiculite ${\rightarrow}$ chloritezed vermiculite ${\rightarrow}$ kaolinite.

• Animal Bioscience
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• v.36 no.6
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• pp.962-972
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• 2023

Objective: This study determined the effects of dietary treatments and castration on meat quality, fatty acids (FAs) profiles, and volatile compounds in Korean native black goats (KNBG, Capra hircus coreanae), including the relationship between the population of rumen microbiomes and meat FA profiles. Methods: Twenty-four KNBG (48.6±1.4 kg) were randomly allocated to one of four treatments arranged into a 2×2 factorial structure. The factors were dietary forage to concentrate ratio (high forage [HF, 80:20] and low forage [LF, 20:80]), and a castration treatment (castration [CA] vs non-castration [NCA]). Results: Among meat quality traits, the CA group exhibited a higher percentage of crude fat and water holding capacity (p<0.05). The profiles of the saturated fatty acid (SFA) in meat sample derived from CA KNBG showed a significantly lower percentage compared to NCA individuals, due to the lower proportion of C14:0 and C18:0. Feeding a high-forage diet to KNBG increased the formation of C18:1n7, C18:3n3, C20:1n9, C22:4n6 in meat, and polyunsaturated fatty acid (PUFA) profiles (p<0.05). Consequently, the n6:n3 ratio declined (p<0.05). There was an interaction between dietary treatment and castration for formation of C20:5n3 (p<0.05), while C18:1n9, C22:6n3, monounsaturated fatty acid (MUFA) and the MUFA:SFA ratio were influenced by both diet and castration (p<0.05). Nine volatile compounds were identified and were strongly influenced by both dietary treatments, castration (p<0.05), and their interaction. In addition, principal component analysis (PCA) revealed distinctly different odor patterns in the NCA goats fed LF diets. Spearman correlation analysis showed a high correlation between rumen bacteria and meat PUFAs. Conclusion: These results suggest the essential effects of the rumen microbial population for the synthesis of meat FAs and volatile compounds in KNBG meat, where dietary intake and castration also contribute substantially.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.5
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• pp.493-501
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• 1986

The present work aims to estimate the effect of heat treatment on the in vitro protein digestibility and formation of trypsin inhibitor or trypsin indigestible substrate(TIS) of raw and defatted flounder. It was also carried out to assess the formation of lipid-protein complexes under the conditions of different ratio of lipid addition. The in vitro protein digestibility increased when steamed for 5 min showing $88.09\%$ in raw and $90.56\%$ in defatted samples, respectively. After 40 min steaming, the digestibility decreased by $2{\sim}4\%$. As for microwaving, heating for 1 min resulted in slight increase of digestibility, however, heating for 7 min did decrease of digestibility by $3{\sim}4\%$ for both raw and defatted materials. There was no difference in fatty acid composition found with heat treatment. The major fatty acids of flounder meat were $C_{16:0},\;C_{16:1},\;C_{18:1},\;C_{20:5},\;C_{22:6}$ and the ratio of the unsaturated to saturated was 67.3:32.6. Fat oxidation and nonenzymatic browning were enhanced by heat treatment and protein solubility decreased necessarily as the brown pigment formation increased. On the other hand, the effects on the digestibility and TIS of the complexes formed from interaction of lipid and myofibrillar or meat protein of flounder were examined. The interaction of protein with lipid was considered to mostly contribute to the drop of digestibility of fish products. The digestibility of myofibrillar protein was $93.72\%$ for flounder, and it generally decreased as the amount of lipid added to protein and reaction time increased. Also mixed and heated samples were more active in digestibility decline than those mixed after heating. The result probably indicated that lipid-protein interaction was involved in the drop of digestibility which coincided with protein denaturation.

• Food Science of Animal Resources
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• v.24 no.2
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• pp.189-197
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• 2004

This study investigated the effect of belly fat on the plasma lipid concentrations in rats. The results were obtained from the rats that had been fed the experimental purified diets containing 5％ corn oil (C) as the control, 5％ commercial lard (Tl), 5％ belly fat (T2), 10％ belly fat(T3), and those given diet(T4) by feeding either C or T3 alternately every 3 days for 30 days. The food intake and food efficiency were not show any significant difference among the treatments. The body weight gain tended to significantly increased when the feeding of added-belly fat in diets (p＜0.05). The plasma triacylglycerides of T3 was higher than the other treatments, and significantly elevated as the number of feeding days of the diets with the belly fat passed when compared to diet C (p＜0.05). The plasma total cholesterol of T3 showed the highest levels in the treatment groups, and was high in the order of T1, T2, T4, and there was a significant difference between the rats given the diet with belly fat and C (p＜0.05). The plasma HDL-C of T2 and T3 was showed the lowest levels in the treatment groups. The plasma HDL-C of T1, T2, T3 and T4 groups were significantly decreased as the number of feeding days of the diets with the belly fat increased when compared to diet C (p＜0.05). The plasma LDL-C and Al of T3 showed the highest levels in the treatment groups, and the levels were in order of T1, T2, T4. There was a significant difference between the groups of rats given the belly fat and C (p＜0.05). The bleeding times significantly decreased as the number of feeding days of the belly fat diets increased, and T3 showed the lowest levels, there was a significant difference among the treatment groups (p＜0.05). The whole blood clotting times of T3 showed the lowest values, and significantly decreased according to the number of days of the rats were fed the belly fat diet (p＜0.05). These results showed that frequent consumption and high intake of pork belly can elevate the plasma triacylglyceride and cholesterol levels, and also accelerate red thrombus formation because belly fat contains high levels of saturated fatty acids and cholesterol.

• The Journal of Korean Academy of Prosthodontics
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• v.47 no.1
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• pp.39-45
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• 2009

Statement of problem: Recently precalcification treatment has been studied to shorten the period of the implant. Purpose: This study was performed to evaluate the effect of precalcification treatment of $TiO_2$ Nanotube formed on Ti-6Al-4V Alloy. Material and methods: Specimens of $20{\times}10{\times}2\;mm$ in dimensions were polished sequentially from #220 to #1000 SiC paper, ultrasonically washed with acetone and distilled water for 5 min, and dried in an oven at $50^{\circ}C$ for 24 hours. The nanotubular layer was processed by electrochemical anodic oxidation in electrolytes containing 0.5 M $Na_2SO_4$ and 1.0 wt% NaF. Anodization was carried out using a regulated DC power supply (Kwangduck FA, Korea) at a potential of 20 V and current density of $30\;㎃/cm_2$ for 2 hours. Specimens were heat-treated at $600^{\circ}C$ for 2 hours to crystallize the amorphous $TiO_2$ nanotubes, and precalcified by soaking in $Na_2HPO_4$ solution for 24 hours and then in saturated $Ca(OH)_2$ solution for 5 hours. To evaluate the bioactivity of the precalcified $TiO_2$ nanotube layer, hydroxyapatite formation was investigated in a Hanks' balanced salts solution with pH 7.4 at $36.5^{\circ}C$ for 2 weeks. Results: Vertically oriented amorphous $TiO_2$ nanotubes of diameters 48.0 - 65.0 ㎚ were fabricated by anodizing treatment at 20 V for 2 hours in an 0.5 M $Na_2SO_4$ and 1.0 NaF solution. $TiO_2$ nanotubes were composed with strong anatase peak with presence of rutile peak after heat treatment at $600^{\circ}C$. The surface reactivity of $TiO_2$ nanotubes in SBF solution was enhanced by precalcification treatment in 0.5 M $Na_2HPO_4$ solution for 24 hours and then in saturated $Ca(OH)_2$ solution for 5 hours. The immersion in Hank's solution for 2 weeks showed that the intensity of $TiO_2$ rutile peak increased but the surface reactivity decreased by heat treatment at $600^{\circ}C$. Conclusion: This study shows that the precalcified treatment of $TiO_2$ Nanotube formed on Ti-6Al-4V Alloy enhances the surface reactivity.

• The Journal of Korean Academy of Prosthodontics
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• v.49 no.1
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• pp.16-21
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• 2011

Purpose: The purpose of this study was to investigate the bioactivity of precalcified nanotubular $TiO_2$ layer on Ti-6Al-7Nb alloy. Materials and methods: Anodic oxidation was carried out at a potential of 20 V and current density of 20 mA/$cm^2$ for 1 hour. The glycerol solution containing 1 wt% $NH_4F$ and 20 wt% deionized water was used as an electrolyte. Precalcification treatment was obtained by soaking in $Na_2HPO_4$ solution at $80^{\circ}C$ for 30 minutes followed by soaking in saturated $Ca(OH)_2$ solution at $100^{\circ}C$ for 30 minutes, followed by heat treatment at $500^{\circ}C$ for 2 hours. To evaluate the activity of precalcified nanotubular $TiO_2$ layer, specimens were immersed in a simulated body fluid with pH 7.4 at $36.5^{\circ}C$ for 10 days. Results: 1. Nanotubular $TiO_2$ layer showed the highly ordered dense structure by interposing small diameter nanotubes between large ones, the shape of nanotubes was enlarged as going down. 2. The mean length of nanotubes was $517.0{\pm}23.2\;nm$ innm glycerol solution containing 1 wt% $NH_4F$ and 20 wt% $H_2O$ at 20 V for 1 hour. 3. The bioactivity of Ti-6Al-7Nb alloy was improved with formation of nanotubular $TiO_2$ layer and precalcification treatment in $80^{\circ}C$ 0.5 M $Na_2HPO_4$ and saturated $100^{\circ}C$ $Ca(OH)_2$ solution. Conclusion: Bioactivity of precalcified nanotubular $TiO_2$ layer on Ti-6Al-7Nb alloy was improved.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.1
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• pp.45-55
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• 1986

This paper aims to study the reactions of lipid or oxidized lipid with protein during drying and storing hair tail fish(Trichurus lepturus) and flounder(Kanakius kitaharai) being generally consumed as dried seafood products in Korea and their influence on the drop of in vitro protein digestibility of these fish meat. The results of the study are as follows: The digestibility of the raw materials of flounder and hair tail fish was 87.63% and 86.08% respectively, and that of sundried and hot air dried materials went down $1{\sim}2$ percent with drying process. But in case of defatted and sundried materials, the rate increased 85.15% and 87.15% respectivley. After 30 days of storage, the digestibility decreased in all materials, and hot air dried meat showed a significant decrease. Trypsin indigestible substrate (TIS) contents of flounder and hair tail fish, in case of raw materials were 0.88 and 0.96mg/g. solid repectiveiy and in case of defatted and sundried materials, TIS contents showed a low increase and digestibility showed a high increase. Brown pigment formation had a wide range of increase in case of the sundried and hot air dried materials and it was increased with duration of storage and temperature. The major fatty acids in the fats of hair tail fish and flounder were $C_{18:1},\;C_{16:0},\;C_{22:6}\;and\;C_{16:1}$ and rate of unsaturated to saturated fatty acids was 79.2:20.8 for flounder, 67.8:32.2 for hair tail fish. After 30 days of storage at room temperature. saturated fatty acids increased compared with the raw materials while unsaturated fatty acids showed a tendency to decrease. Avaialble lysine of hair tail fish was higher than that of flounder and both of them lost about 8.23% of that in raw materials after 30 days of storage.

• Korean Journal of Materials Research
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• v.7 no.2
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• pp.129-135
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• 1997

This study has investigated the effects of aging treatment on thc nlechanical propcrries of blg-iiAl-x%nix - 0.1.2) alloys fabricated by the squeeze castmg process. The microstructurcs of as-squeeze cast were composed of pro eurectic $\alpha$ magnesium solid solution, super saturated $\alpha$ solid solution and $\beta(Mg_{17}AI_{12}$) compund. Agcd at both $200^{\circ}C$ and $240^{\circ}C$, Mg--6AixZn alloys showed the peak hardness due to the formation of $\beta(Mg_{17}AI_{12}$) precipitates. The tiiscontinuous precipitates of the lamella r\.pe are predominant at $200^{\circ}C$ aging tredrment. tvhilc. the finely dispersed continu ous precipitates were major type at $240^{\circ}C$ treatment. Mg-- GAI-xZn a1loi.s fabricated hy the squeeze casting process had the hetter combination of tensile strength and elongation compared to the conventionally cast alloys. As increascci zinc: contents. the tensile strength was increased 11y the soiid solutirin strengthening effect of zinc,.

• Applied Biological Chemistry
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• v.36 no.5
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• pp.321-325
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• 1993

The anchovy-based powder for instant soup packed in twenty tea bag were repacked with (Product B) or without oxygen absorber (Product A) in laminated film bag $(PVDC/OPP,\;thickness:\;100.5\;{\mu}m,\;size:22{\times}18cm)$, and then stored at ambient temperature $(25{\pm}3^{\circ}C)$. Moisture, crude protein and crude lipid contents in anchovy-based powder for instant soup were 12.1%, 54.7% and 2.9%, respectively. Moisture content showed little changes during storage in both product (A) and (B). pH and saturated fatty acid such as 20 : 5 and 22 : 6 decreased, while volatile basic nitrogen content, carbonyl value, thiobarbituric acid value, monoenoic fatty acid such as 16 : 0, brown pigment formation and Hunter values increased during storage of product (A). But, these values showed a little change during storage of product (B). It is concluded that anchovy-based powder for instant soup can be handily and safely used during storage of 150 days.

• Economic and Environmental Geology
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• v.38 no.2 s.171
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• pp.165-176
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• 2005

Natural gas in deep sediment may occur in three phases based on the physical and chemical conditions. If the concentration of gas in pore water is less than the solubility, gas is dissolved. If the concentration of gas is greater than its solubility (water is saturated or supersaturated with gas), gas occurs as a fee gas below the gas hydrate stability Lone (GHSZ) and is present as solid hydrate within the GHSZ. The knowledge of gas concentration in deep sediment appears critical to determine the phase of natural gases and to understand the formation and distribution of gas hydrate. However, reliable data on gas concentration are usually available only from the upper section of marine sediment by the headspace gas technique, which is widely used for sampling of gases from the sediments. The headspace gas technique represents only a fraction of gases present in situ because sediments release most of the gases during recovery and sampling. The PCS (Pressure Core Sampler) is a downhole tool developed to recover a nominal $1{\cal}m$ long, $4.32{\cal}cm$ diameter core containing $1,465cm^3$ of sediment, pore water and gas at in situ pressure up to 68.9 MPa. During Leg 204, the PCS was deployed at 6 Sites. In situ methane gas concentration and distribution of gas hydrate was measured by using PCS tool. Characteristics of methane concentration and distribution is different from site to site. Distribution of gas hydrate in the study area is closely related to characteristics of in situ gas concentration measured by PCS.