• Title/Summary/Keyword: texture quality

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Studies on the Environmentally and Ecologically Stable Revegetation Measures on Rock Cut-Slopes - Effect of Hydroseeding Measures with Forest Topsoil - (암절취(岩切取) 훼손(毁損)비탈면에 대한 환경생태적(環境生態的)으로 안정(安定)된 녹화공법(綠化工法)에 관(關)한 연구(硏究) (II) - 산림표층토(山林表層土)를 이용한 종비토(種肥土)뿜어붙이기공법(工法)의 시공효과(施工效果) 분석(分析) -)

  • Woo, Bo-Myeong;Kim, Kyung-Hoon
    • Journal of Korean Society of Forest Science
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    • v.87 no.3
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    • pp.383-390
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    • 1998
  • The purpose of this study was to evaluate the effect of new materials with forest topsoil for hydroseeding measures that is environmentally and ecologically stable revegetation measures on rock cut-slopes. Field hydroseeding experiment was used with a completely randomized design at highway rock cut-slopes in April, 1997. Results obtained in this study were summarized as follows: Particle size distribution of 3 mixed-soil materials that consisted of forest topsoil, decomposed granite soil, compost, sludge, and bottom ash did not show a significant difference. As appending the amount of forest topsoil, soil bulk density was increased. Soil hardness was slightly increased in early period, and then decreased with the flourishing of plants. The number of individuals increased, more than $3,000seedlings/m^2$, after 1 month, and it was decreased as time passes because of competition between the seeded species and the naturally emerged species. In addition to the seeded species, seeding plot has more than 6 species (Rubus crataegifolius, Eleusine indica, Erigeron canadensis, Lycopersicon esculentum var. cerasiforme, etc.) per $m^2$ were naturally appeared in the first year. From the viewpoint of species diversity promotion, the capability of using forest topsoil as seed bank sources was high. In order to apply in the field, the investigation and analysis of topsoil availability (quantity and quality of seed source, soil texture and organic composition) should be carried out before-hand.

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Physicochemical Characteristics of Fried-fish Snacks with Different Types of Starch (전분의 종류에 따른 생선연육 스낵의 물리화학적 품질 특성)

  • Chae, Jiyeon;Kim, Seonghui;Choi, Gibeom;Kim, Jongmin;Lee, Jiho;Kim, Seon-Bong;Kim, Young-Mog;Kim, Jin-Soo;Lee, Jung-Suck;Cho, Suengmok
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.52 no.6
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    • pp.580-586
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    • 2019
  • Fried-fish snacks containing surimi are a popular seafood product in Asia. To prepare fried-fish snacks, various ingredients are added to surimi. Among them, starch is important for producing snacks of desirable texture and taste. We investigated the physicochemical properties of fried-fish snacks containing arrowroot, potato, sweet potato, corn, and tapioca starches. The fried-fish snack with arrowroot starch showed the highest drying rate; after drying for 3 hours, the water content was unchanged. None of the starches affected the total volatile basic nitrogen values of the fried-fish snacks, which were approximately 1.5 mg/100 g, indicating freshness. The fried-fish snacks with corn and arrowroot starches had the highest brightness (L) values and the fried-fish snack with tapioca starch, the lowest L value. The hardness value of the fried-fish snack with tapioca starch was significantly higher than that of the other fried-fish snacks. In the sensory evaluation, the fried-fish snacks with arrowroot starch showed the best overall acceptance.

The Contents of Nitrogen, Phosphorus, Silicon Nutrient and Algal Growth Potential (AGP) in the Sediment of Taechong Reservoir (대청호 저토의 N, P및 Si 영양염 함량과 조류생장잠재력)

  • Cho, Kyung-Je;Shin, Jae-Ki
    • Korean Journal of Ecology and Environment
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    • v.34 no.2 s.94
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    • pp.106-118
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    • 2001
  • The chemistry of porewater and exchangeable nutrients of sediment was determined to define potential influence of sediment nutrients on the water quality and the phytoplankton growth in Taechong Reservoir in March and May of 2000. The sediment-water interface showed almost anoxic state, < 0.5 mg $O_2/l$. Conductivity of the porewater was higher 1.9${\sim}$2.6 fold than that of sediment, and its variation was greater in the shallow water. Eh ranged from -12mV to -148 mV and bulk density from $1.17\;g/cm^3$ to $1.30\;g/cm^3$ and they did not differ among stations. The water content in the sediment ranged from 58% to 72% and organics from 8% to 13%, and they were higher toward the lower part of reservoir. Soil texture was in the order of sand>clay>silt and sandy sediment accounted for 97% of the total sediment. The total bacterial numbers and diatom abundance were high in the downstream of the reservoir. In porewater and exchangeable nutrients of sediment, nitrogen and phosphorus were mostly consist of the particulate form. Inorganic nitrogen was mostly composed of $NH_4$. Nitrogen of porewater was mostly an inorganic form while exchangeable nutrients were composed an organic form. However, phosphorus was composed of dissolved organic fraction in the porewater while inorganic fraction in the exchangeable nutrients. Silicon content of sediment was much exchangeable nutrients with 63%, and it was higher than in the porewater. In summary, the sediments of Taechong Reservoir were mostly composed of organics and assessed to be a eutrophic state.

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Utilization of the Protein Hydrolysates of Skipjack Tuna Viscera (가다랭이 내장 단백질 가수분해물의 이용)

  • Kim, Sung-Min;Ha, Jung-Uk
    • Korean Journal of Food Science and Technology
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    • v.27 no.2
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    • pp.141-146
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    • 1995
  • For the effective utilization of skipjack tuna viscera, a study was carried out to investigate the applicability of viscera protein hydrolysate (VPH) as a protein supplement in the processing of imitation sauce and bread. The optimum extraction and hydrolyzation conditions for the production of viscera protein concentrate (VPC) and viscera protein hydrolysate (VPH) were determined. Boiled viscera could be extracted by ethyl alcohol without significant deterioration as a raw material for the further processing. High quality of VPH could be obtained by hydrolysis with 1% pepsin under its optimum condition $(pH\;1.65,\;37^{\circ}C)$. The solubilities of VPC and VPH were 40% and 90%, respectively, and the essential amino acid contents in two products were 48.7% and 63.2%, respectively. Especially, the content of taurine, a physiologically important amino acid, was 9.4% in VPH. In experimental preparations of imitation sauce and bread, panel test showed that the supplementation of 10% of VPH in imitation sauce and $3{\sim}5%$ of VPH in bread was well accepted in sensory characteristics such as color, flavor, taste and texture.

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Quality Characteristics of Chicken Patties with added Mulberry Leaves Powder (뽕잎을 첨가한 닭고기 Patty의 품질특성에 관한 연구)

  • Kim Mi-Won;Ahn Mung-Shoo;Lim Young-Hee
    • Korean journal of food and cookery science
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    • v.21 no.4 s.88
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    • pp.459-465
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    • 2005
  • It has been known that the mulberry leaf is effective in many diseases. Nowadays, the pharmacological effects on diabetes mellitus of mulberry leaves have been confirmed and they are used for many aspects. And Mulberry leaves are also hewn to be effective in the prevention of diabetics, because of their rich amino acids and fibers. From the results of sensory evaluation, the addition of up to $0.5\%$ MLP(mulberry leaf patty), to the chicken patties induced no significant differences in texture, appearance, and color until $0.5\%$ adding of MLP. However, chicken patties with added $0\%$, and $0.25\%$ added of MLP were shown have the highest acceptability, so these levels were thought to be the proper addition amounts of MLP to the chicken patty. Brightness(L) of these patties was the highest in the $0\%$ group as (55.63) and decreased with increasing adding amount of MLP level. Redness(a) was decreased with increasing adding amount of MLP and appeared as ueenish. Yellowness(b) was the lowest in the $0\%$ MLP addition group as (13.31) and increased with increasing MLP level. Hardness was the highest in the chicken patty with $0.25\%$ added MLP, and the lowest value in the chicken patty with $0.5\%$ added MLP. Cohesiveness was the highest in $0\%$ added MLP added chicken patty and springiness was the highest in $0.5\%$ added MLP added chicken patty. But not significantly. Also Brittleness was similar among the various chicken patties with no significantly difference. As for the composition of fatty acids in the chicken patties with added MLP, saturated fatty acids were decreased and unsaturated fatty acids were increased with increasing MLP Especially, the contents of essential fatty acids showed a largely increasing tendency in the chicken patties with added MLP Linoleic acid, linolenic acid, and arachidonic acid were increased to $9.38mg\%,\;0.65mg\%\;and\;1.28mg\%$, respectively in chicken patty with $1.0\%$ added MLP.

Optimization of Germinated Brown Rice Cookie with Added Spinach Powder (시금치 가루를 첨가한 발아현미쿠키의 최적화)

  • Lee, Hee-Jeong;Joo, Na-Mi
    • Korean journal of food and cookery science
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    • v.26 no.6
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    • pp.707-716
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    • 2010
  • Germinated brown rice is a useful material that contains natural nutrients and biologically active substances. This study was conducted to develop a optimal composite recipe for functional germinated brown rice cookie with added spinach (spinacia oleracea L) powder and with high preference in all age groups. The experimental design utilized herein was based on the Central composite design methodology of response surface, which included 16 experimental points, including 2 replicates for spinach, sugar, and butter. The physical, mechanical, and sensory properties of the test were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the mixed final product. The results of spread ratio decreased significantly with increases in spinach powder, sugar, and butter(p<0.01). L value shows that lightness decreased significantly with an increase in sugar(p<0.05), but the a and b values were not significant. Sensory evaluation found significant values for color(p<0.05), flavor(p<0.05), texture(p<0.05) and overall quality(p<0.05) in the predicted model. The optimum formulation by the numerical and graphical methods was calculated as follows: spinach powder 3 g, sugar 35.5 g butter 54.4 g.

Quality Characteristics of Garaetteok with Different Ratios of Non-glutinous Germinated Brown Rice Flour (멥쌀 비율에 따른 발아현미 가래떡의 품질특성)

  • Shin, Dong-Sun;Park, Hye-Young;Han, Gwi-Jung;Kim, Myung-Hee
    • Korean journal of food and cookery science
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    • v.26 no.6
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    • pp.853-859
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    • 2010
  • This study was performed to evaluate the physicochemical and sensory evaluation properties of Garaetteok changed with non-glutinous at different ratios germinated brown rice(GBR). Changes in the moisture content of GBR occurred with increasing non-glutinous levels of(1~3%) increase in the level. The color value decreased by with increasing the GBR, whereas the and b values were both increased. As the result of the measurement using the texture analyzer, hardness, cohesiveness, gumniness, and chewiness of Garaetteok tended to decreased in proportion to the amount of GBR in the formula. In the sensory evaluation, 40% GBR and 60% GBR in color, hardness, springiness, chewiness and overall acceptability than that of add compared to 100% and 80% GBR. And Garaetteok with 40% and 60% GBR showed the highest overall acceptability scores in overall acceptability. Therefore, we concluded that the addition of GBR on to Garaetteok improved the sensory characteristics as well as and delayed the retrogradation.

Relations between Soil Physicochemical Properties and Ginger Growth (토양의 물리.화학적 성질과 생강 생육과의 관계)

  • Kim, Dong-Jin;Ahn, Byung-Koo;Lee, Jin-Ho
    • Korean Journal of Organic Agriculture
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    • v.21 no.2
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    • pp.283-294
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    • 2013
  • Root-rot disease is a serious problem in ginger cultivation fields and it reduces the quality and productivity of ginger. This study was conducted to investigate the effects of different soil physical and chemical properties on the changes of ginger growth. As comparing the selected soil chemical properties after harvesting the ginger plants with those before planting them, the contents of total nitrogen and exchangeable $Mg^{2+}$ increased, whereas electrical conductivity (EC) and exchangeable $K^+$ content decreased. Potassium (K) concentrations in ginger plant were markedly higher in both its shoot and root parts ranging from 63.9 to $72.3g\;kg^{-1}$ and from 27.6 to $37.3g\;kg^{-1}$, respectively, which might be related to the decrease of exchangeable $K^+$ content in soils. Incidence rate of ginger root-rot disease in the plots ranges between 26.7% and 88.1%. It was higher in low elevation plots with clay loam soils than in high elevation plots. In addition, the incidence of the disease increased as affected by high temperature and humid condition during the growth and maturity stages of ginger. Therefore, soil texture, field slop, and drainage system as well as chemical properties should be considered to cultivate ginger plant.

The Influence of Arshile Gorky's & Jackson Pollock's Painting on Modern Fashion (Arshile Gorky와 Jackson Pollock의 Painting이 현대의상 직물 문양에 미친 영향)

  • Chung Heungsook Grace
    • Journal of the Korean Society of Clothing and Textiles
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    • v.16 no.3 s.43
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    • pp.197-207
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    • 1992
  • Expressionism, is as diverse as the artists invo)ved, in a very broad sense two main tendencies may be noted. The first is that of the Action painters, concerned in different ways with the gesture of the brush and the texture of the paint. It included such major artists as Arshile Gorky, Jackson Pollock, Willem De Keening, and Franz Kline. The other group consisted of the Color Field painters, concerned with the statement of an abstract sign or tranquil image in terms of a large, unified color shape or area. Here must be included Mark Rothko, Barnett Newman, Ad Rdinhardt, as well as, to a degree, Adolph Gottlieb, Robert Motherwell, and Clyf(ord Still. In this paper, 1 selected two artists Arshile Gorky and Jackson Pollock independent charac-teristics and studied the influence of their Action painting on the fabrics of modern fashion. However, it should be noted it was never the intention of the critic Harold Rosenberg, in coining this term, to imply that Action painting was a kind of athletic exercise. Nor is it true that the furious and seemingly haphazard scattering of the paint involved a completely uncontrolled, intuitive act. There is no question that, in the paintings of Jackson Pollock, Arshile Gorky and many of the other Abstract Expressionists, the element of intuition or the accidental plays a large and deliberate part; this was indeed one of the principal contributions of Abstract Expressionism which had found its own inspiration in surrealism's 'psychic automaton'. However, nothing that an experienced and accomplished artist does can be completely accidental. Aside from their intrinsic quality, the spun-out skeins of poured pigments contributed other elements that changed the course of modern painting. There was the concept of the all-over painting, the painting seemingly without beginning or end, extending to the very limits of the canvas and implying an extension even beyond. The feeling of absorption or participation is heightened by the ambiguity of the picture space. The colors and lines, although never punctur-ing deep perspective holes in the surface, still create an illusion of continuous movement, a billowing, a surging back and forth, within a limited depth. To study the influence of Abstract Expressionism on the fabric of modern fashion, 1 selected and examined four fashion magazines: Collezioni published in France, Bazaar in Italy, Gap in Japan and Vogue in the U.S.a. froim January 1989 to June 1991. As a result of this review I found that some fabrics used in modern clothing are printed in a dripping, pouring and splashing style without any meaning or form. Slides included in the presentation show that modern fabrics which are printed in such a style were influenced by Abstract Expressionism. The slides also show that these abstract prints are well suited to modern fashion design.

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Optimization of the Preparation of Domestics Wheat Cookies by Addition of Red Radish (Raphanus sativus L.) Sprout Powder (어린잎 적양무가루를 첨가한 우리밀 쿠키의 제조조건 최적화)

  • Cheon, Chun Jin;Kim, Young-Ho;Oh, Jong Chul;Kim, Jin Kon;Yu, Hyeon Hee
    • Korean Journal of Food Science and Technology
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    • v.45 no.4
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    • pp.441-450
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    • 2013
  • The purpose of this study was optimization of the conditions for mixing different amounts of red radish (Raphanus sativus L.) sprout powder, butter, and sugar when baking domestic wheat cookies prepared using red radish sprout powder. Response surface methodology, with a central composite design comprising 5 levels and 3 variables, was used to identify the best possible combination of amounts of red radish sprout powder ($X_1$), butter ($X_2$), and sugar ($X_3$). The physical and mechanical properties of each of the 20 samples analyzed, including color L (p<0.001), color a (p<0.01), color b (p<0.001), spread ratio (p<0.001), and hardness (p<0.01), differed significantly. The results of sensory evaluations, including color (p<0.001), appearance (p<0.001), texture (p<0.001), flavor (p<0.01), taste (p<0.001), and overall quality (p<0.001) also differed significantly among the samples. The optimal compositional ratios were 5.15 g for the red radish sprout powder, 64.84 g for the butter, and 47.18 g for the sugar.