• Food Science and Preservation
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• v.24 no.7
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• pp.975-982
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• 2017

Health of human intestine has deteriorated due to excessive stress and western diet. In this study, Vigna angularis was fermented by Bacillus subtilis KCCM11965P in order to develop prebiotic resource for improving bowel movement. The contents of ash and crude protein were $3.35{\pm}0.04%$ and $21.1{\pm}0.19%$ respectively. Vigna angularis extract (1, 3, 5%) were incubated with 3% (v/v) Bacillus subtilis KCCM 11965P for 0, 24, 48, and 72 h. Total bacterial numbers showed that the combination of 3% powdered seeds and 72 h incubation time was optimum condition for this experiment. Total polyphenol content increased from $0.18{\pm}0.010mg/mL$ in pre-incubation to $0.23{\pm}0.007mg/mL$ in post-incubation with the condition mentioned above. DPPH radical scavenging activity also increased from $36.1{\pm}6.0%$ to $63.6{\pm}5.2%$. Analysis of protease activity showed $2.69{\pm}0.003unit/mL$ in combination of 5% powdered seeds and 72 h incubation time. Amylase activity increased from $1.0{\pm}0.1unit/mL$ in pre-incubation to $26.0{\pm}0.2unit/mL$ in post-incubation. The analysis of free amino acids after incubation with Bacillus subtilis KCCM 11965P showed that leucine increased from 5.22 mg/L to 67.59 mg/L and tyrosine, one of non-essential amino acid also increased 10.08 mg/L to 259.35 mg/L by incubation with 5% powdered seeds. Most of organic acid were reduced by incubation for 72 h. These results suggest that Vigna angularis could be utilized most as a prebiotic resources.

• Journal of the Korean Institute of Rural Architecture
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• v.13 no.4
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• pp.59-66
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• 2011

This study aims to understand the degree of inequality of surveyed rural amenity resources according to resources and region in basic self governing body by estimating the Gini Coefficient and Lorenz Curve. Case Study was performed in Sunchang basic self governing body which full survey of rural amenity resources was completed. The Gini Coefficient was applied to measure the concentration of amenity resources in 11 Eup-Myun regions, Sunchang county of Jeonbuk province. The results demonstrate significantly different variation according to Eup-Myun regions and amenity variables. This result would be used as a basic data for rational rural planning based on amenity resources through identifying distributional concentration of rural amenity resources in basic self governing body.

• Economic and Environmental Geology
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• v.32 no.5
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• pp.519-535
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• 1999

Precambrian metasedimetay rocks in the Sunchang Shear Zone (so-called Seologri and Yongamsan Formation) consist of black slate, phylite, mica schistm quartzite and rarely calc schist. The metamorphic rocks in the area have undergone at least three stages of metamorphism, which are two prograde (M1 and M2) and one contact metamorphism (M3). The metamorphism which made the most prevailing mineral assemblages in the area, is M2 stage metamorphism. The metamorphic grade of M2 methamorphism in metapelites increases from the Chlorite zone through Biotituzone, Garnet zone to Staurolite zone. The M1 stage metamorphism is recognized by kyanite and sillimanite pressure type regional metamorphism. The M3 stage methamorphism is represented in the contact boundary, which area is the chlorite zone and biotite zone near the Sunchang foliated granite and the namwon granite. The M3 stage methamorphism is characterized by andalusite bearing mineral assemblages. The peak temperature condition of M2 metamorphism estimated from coexising garnet and biotite (Kretz, 1990) is 518~598$^{\circ}C$.

• Korean Journal of Agricultural Science
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• v.40 no.3
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• pp.261-269
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• 2013

This study analyzed tourists' intention at Gangcheon Mountain, Sunchang-gun for local tourism. The contents of study included impression, characteristics, specialized resources, development direction, intention of visit and its form, destination prior and post visit, travelling expenses, and development form of tourism. The results were as following. Impression and characteristics showed that gochujang and fermentation industry established a strategic ground of local development. Intention of revisit of tourists was relatively high by 97.1%. Furthermore, tourists were mainly family units and they preferred family-based recreational type for the future local tourism development form. Therefore, a development strategy will be required that involves inexpensive accommodation, unique local food items, agricultural-specialty products and local tour packages. For invigoration of local tourism, recruitment of skilled managers for farm village experience will be necessary as well.

• The Korean Journal of Food And Nutrition
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• v.12 no.4
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• pp.339-343
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• 1999

A strain of gas-producing and volume-expanding yeast was isolated from Gochujang made in Sunchang by the traditional ways and was identified to be a Saccharomyces sp. This yeast was detected only in malt among the several ingrediants of Gochujang which means that the volume-expanding yeast comes into Gochujang at the time of making products through malt one of the major ingredients. However boiling of the malt-saccharified rice could not prevent the occurrence of the volume-expanding yeast in Gochuj-ang. This yeast was contained in the range of 5.67∼7.75 log10CFU/g in products made and aged between 1 monty and 3 year in Sunchang area.

• Korean Architects
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• s.526
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• pp.64-67
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• 2013

• Korean Journal of Food Science and Technology
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• v.45 no.5
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• pp.565-570
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• 2013

This study investigated the detection of naturally occurring preservatives in fermented soybean products. Benzoic acid was identified in all of the analyzed samples (gochujang, ganjang, doenjang, and cheonggugjang). The amounts of benzoic acid were in the range of 0.85-11.69 ppm in gochujang, 1.13-7.95 ppm in ganjang, 0.74-17.77 ppm in doenjang, and 1.03-7.64 ppm in cheonggugjang. Propionic acid was found in 24 of 29 gochujang samples, 21 of 30 ganjang samples, 31 of 33 doenjang samples, and 28 of 30 cheonggugjang samples. The amounts of propionic acid ranged from N.D. (not detected) to 49.29 ppm in gochujang, N.D. to 144.67 ppm in ganjang, N.D. to 309.14 ppm in doenjang, and N.D. to 113.07 ppm in cheonggugjang. Among the fermented soybean products, doenjang had the highest average benzoic acid content whereas cheonggugjang had the highest average propionic acid content.

• Economic and Environmental Geology
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• v.23 no.1
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• pp.87-104
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• 1990

Foliated granites between Damyang and Jinan are subdivided into Daegang foliated granite, Foliated hornblende biotite granodiorite, Sunchang foliated granodiorite, Foliated two mica granite and Samori foliated granite by mineral and texture. From EPMA data of the foliated granites following results are achieved. Composition of plagioclase are correspond to andesine, oligoclase and albite in Foliated hornblende biotite granodiorite, Sunchang foliated granodiorite and other foliated granites, respectively. And amphiboles are calcic hornblende in Foliated hornblende biotite granodiorite, and riebeckite in Daegang foliated granite. In differentiation index(D. I.) and Larsen index(L. I.), Daegang foliated granite, Foliated two mica granite and Samori foliated granite which belong to granite are 83.12-95.54 and 25.86-29.05 and Foliated hornblende biotite granodiorite and Sunchang foliated granodiorite of diorite to granodiorite are 54.99-78.54(D. I.) and 6.48-21.01(L. I.). Harker and AMF diagrams plotted from foliated granites show that the granites are product of calc alkali rock series orignated from co-magma. Characteristic foliation of foliated granites fromed by ductile deformation at deep zone of dextral strike slip fault. Foliated granites are considered as a series of differentiated product of Triassic Igneous activity of Songrim disturbance. According to REE, (La/Lu) and Eu/Sm, Foliated hornblende biotite granodiorite and Sunchang foliated granodiorite are correspond to granodiorite, and other foliated granites are monzo-and syeno-granite. Foliated granites having 0.20-0.01 of Em/Sm ratio are plutons emplaced by the tectonic setting in continents and continental margin.

• KIEAE Journal
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• v.15 no.5
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• pp.35-46
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• 2015

Purpose: This study is to research how New-Hanok R&D technologies of first stage are appearing and adapted to the New-Hanok style public buildings, especially in Daycare Center in Sunchang-gun, Korea. Unlike Hanok houses, public buildings which has special needs for the public and restricted by laws and regulations need not only new system of law incentives but also new components of New-Hnaok R&D technologies used only in Hanok house. Method: For this purpose, we checked the drawings for Daycare Center in Sunchang-gun. The drawings have been changed 6 times for the purpose of adopting New-Hanok R&D technologies of first stage and actual needs for current laws and regulations for public buildings and it reveals not only the possibilities for adapting new technologies in New-Hanok but also meetings the current and public needs for public buildings. Result: The result of this study as follows. Approximately 40-50 percent of New-Hanok R&D technologies in the first stage are adapted in Daycare Center in Sunchang-gun, and this means there are limitations in adapting New-Hanok R&D which are mainly for the Korean style houses. The main reasons are the costs still remaining high and lacking in confidence for using traditional structures and materials still under verification. Some are changed and proposed in another solutions suitable for public buildings as like truss structure system in roof.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.448-454
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• 1998

Meju for doenjang and kochujang was prepared as a model at Sunchang areaand monitored with major changes. Kochujang meju was prepared on September 12 and doenjang meju on November 12, 1995. Kochjang meju was found to be naturally fermented at 80~90% RH, 15~2$0^{\circ}C$ and doenjang meju was at 80~90% RH and 0~5$^{\circ}C$. The shapes of kochujang meju and doenjang meju were doughnut-type and rectangular, respectively. Weight losses during fermentation were 48% and 28%, respectively. The pH drop and acip production of kochujang meju were negligible. However, pH of doenjang meju decreased from 6.29 to 5.88 and acidity increased from 0.08 to 0.23% as lactic acid. Protein in meju was found to be rapidly solubilized during the early stage of fermentation. Soluble protein cotents of kochujang meju after 7 days and 60 days were 8.23%, respectively. The doenjang mejus were 2.15% after 20 days and 5.72% after 60 days. Soluble suger content increased with the fermentation time. The soluble sugar content was higher in kochjang meju. Acidic protease was highly produced during meju fermentation. $\alpha$-Amylase and $\beta$-amylase were detected in the kochujang meju, of which glutinous rice consisted, but negligible in doenjang meju. Lipase was detected in kochujang meju, but was, negligible in doenjang meju. Microbial population increased drastically after 7 days of fermentation in kochujang meju and 20 days of fermentation in doenjang meju.