• Economic and Environmental Geology
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• v.35 no.3
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• pp.179-189
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• 2002

The Geology of the Shizhuyuan W-Sn-Bi-Mo deposits, situated 16 Ian southeast of Chengzhou City, Hunan Province, China, consist of Proterozoic metasedimentary rocks, Devonian carbonate rocks, Jurassic granitic rocks, Cretaceous granite porphyry and ultramafic dykes. The Shizhuyuan polymetallic deposits were associated with medium- to coarse-grained biotite granite of stage I. According to occurrences of ore body, ore minerals and assemblages, they might be classified into three stages such as skarn, greisen and hydrothernlal stages. The skarn is mainly calcic skarn, which develops around the Qianlishan granite, and consists of garnet, pyroxene, vesuvianite, wollastonite, amphibolite, fluorite, epidote, calcite, scheelite, wolframite, bismuthinite, molybdenite, cassiterite, native bismuth, unidetified Bi- Te-S system mineral, magnetite, and hematite. The greisen was related to residual fluid of medium- to coarse-grained biotite granite, and is classified into planar and vein types. It is composed of quartz, feldspar, muscovite, chlorite, tourmaline, topaz, apatite, beryl, scheelite, wolframite, bismuthinite, molybdenite, cassiterite, native bismuth, unknown uranium mineral, unknown REE mineral, pyrite, magnetite, and chalcopyrite with minor hematite. The hydrothermal stage was related to Cretaceous porphyry, and consist of quartz, pyrite and chalcopyrite. Scheelite shows a zonal texture, and higher MoO) content as 9.17% in central part. Wolframite is WO); 71.20 to 77.37 wt.%, FeO; 9.37 to 18.40 wt.%, MnO; 8.17 to 15.31 wt.% and CaO; 0.01 to 4.82 wt.%. FeO contents of cassiterite are 0.49 to 4.75 wt.%, and show higher contents (4.]7 to 4.75 wt.%) in skarn stage (Stage I). Te and Se contents of native bismuth range from 0.00 to 1.06 wt.% and from 0.00 to 0.57 wt.%, respectively. Unidentified Bi-Te-S system mineral is Bi; 78.62 to 80.75 wt.%, Te; 12.26 to 14.76 wt.%, Cu; 0.00 to 0.42 wt.%, S; 5.68 to 6.84 wt.%, Se; 0.44 to 0.78 wt.%.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.272-277
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• 1997

To evaluate the quality of commercial anchovy sauces, 8 varieties (2 products from the Fishery Cooperation, 2 from small companies, and 4 well-known brands) were chosen and their physicochemical and sensory properties were examined. The salinity of anchovy sauces ranged from 19.8％ to 26%, where product E was the saltiest and followed by F> H > B > E > A> C = G > D. Product D with the least salinity was turbid, rancid, and high in ammonia content, suggesting that it is difficult to control the quality of anchovy source with a low salt content. Protein content of anchovy sauces ranged from 2.51％ to 2.64%. The unit price of anchovy source A was the highest, whereas B was the lowest. Sensory evaluation scores of anchovy sauces were in the order of B > G > A > F > E > C > H > D for color, B > G = C > H > E = F > G > D for odor, E > C > F > G > H > D > B > A for saltiness, and B > A > C > H > E = F > G > D for overall acceptability. Above results suggest that product B was the best in quality as well as the cheapest among all. Based on the above results, kimchies were prepared with product A, B, C with a high sensory quality and product H with a high market occupancy, and sensory evaluation was performed. The kimchi with product C got the highest sensory score in appearance and the one with product A and H in odor. Although the kimchi with product A generally had high scores throughout the fermentation period, there were no significant differences in texture, salty taste, and overall acceptability among kimchies with different varieties of anchovy sauces.

• Korean journal of food and cookery science
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• v.19 no.3
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• pp.396-402
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• 2003

The aim of this study was to investigate the quality changes of retort pouched seasoned-conger eel products during a 60 day of storage at 4, 15 and -20$^{\circ}C$. The seasoned-conger eel products was sterilized at either 100 or 121$^{\circ}C$ for 90min., and then vacuum packed in plastic film bags. When comparing their duality before and after sterilization, the pH and VBN of all the products slightly decreased, while the TBA values slightly increased after sterilization. The color value, b, of the product decreased after sterilization, while the L value rarely changed. During storage the pH and VBN of all the products were little changed at the storage temperatures of 15 and -20$^{\circ}C$. The TBA values increased after 30 and 60 days at 15$^{\circ}C$, and at 4 and -20$^{\circ}C$, respectively. As for color difference during storage, the L and a values were little changed during storage, while the b value increased. In conclusion, the quality of the retort pouched seasoned-conger eel products remained good during the 60 day storage period when chilled and frozen after sterilization, and could be consumed as an instant food, keeping an appropriate content and soft texture.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.5
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• pp.680-687
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• 1999

To understand the role of shelf sediment in phosphorus biogeochemical cycle, we carried out sequential sediment extraction (SEDEX) of P and porewater analysis on 14 core samples collected in the South Sea of Korea, SEDEX classified P-pools into 5 phases and results are grouped into two categories: reactive P (loosely sorbed-P and Fe bound-P) and refractory P (detrital inorganic-p, authigenic mineral-P and organic-P). Total P concentrations are decreased with sediment depth in all samples as a result of dissolution to porewater. Reactive P comprises about $20\~50\%$ of total P, and iron bound-P is the major form consisting $70\~80\%$ of reactive P-pool. Iron bound-P decreases sharply with depth. Depth profiles of dissolved P concentration in porewater show mirror image of iron bound-P, revealing the role of FeOOH as a regulator of reactive P supply to overlying water column. Authigenic mineral-P consists less than $5\%$ of total P, thus removal of reactive P by converting into refractory P seems inefficient in shelf sediment. This implies that continental shelf sediment sequesters P temporarily rather than permanently. Results show local variation. Nakdong estuary receiving large amount of terrigenous input shows the highest concentration of total P and reactive P. Here iron oxyhydroxides at the surface sediment control the water column flux of P from sediment. Although total P content at the surface is comparable (500$\~$600 ${\mu}g{\cdot}g^{-1}$) between the South Sea and East China Sea, the former contains more iron bound-P and less derital inorganic-P than the latter. Reasons for the difference seem due in part to particle texture, and to biological productivity which depends roughly on the distance from land.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.58-64
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• 2007

Antioxidative activity and functional properties of the powder obtained from ground Opuntia ficus-indica var. saboten fruit were studied. Cupcakes containing 1,3, and 5% (w/w) of O. ficus-indica vu. saboten powders were prepared and evaluated for their sensory property, textural quality, and shelf-life. The antioxidative activity, measured by DPPH radical scavenging activity of O. ficus-indica var. saboten powder, increased as the concentrations of O. ficus-indica var. saboten powder increased. No coliform bacteria, yeasts, and molds were detected in either the O. ficus-indica var. saboten powder or in the cupcakes. However, total aerobic bacteria counts were 4.41 log CFU/g in the O. ficus-indica var. saboten powder and were a negligible level (<$10^2$ CFU/g) in the cupcakes. Moisture content of the cupcakes was not significantly different in all samples. Lightness (L) and yellowness (b) of cupcake color decreased as the concentration of O. ficus-indicar var. saboten powder increased, whereas the redness (a) increased. Increasing the concentration of O. ficus-indica var. saboten powder, the mechanical characteristics of the cupcakes, such as hardness, gumminess, and chewiness, while decreasing cohesiveness and springiness. The sensory properties, such as color, flavor, taste, texture, and overall acceptability, of the cupcakes containing the 1% 0. ficus-indica var. saboten powder were superior to the control sample. The results exhibited that the adding the O. ficus-indica var. saboten powder into the cupcakes increased antioxidant activity and showed no effect on shelf-life of the cupcakes. The highest quality improvement was obtained by incorporating the 1% (w/w) of 0. ficus-indica var. saboten powder into the cupcake formula.

• Journal of Korean Society of Forest Science
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• v.79 no.4
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• pp.388-397
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• 1990

This study was conducted to investigate the changes of land use and stand volume around Mt. Kuem-O by B/W aerial photographs in 1979 and B/W Infrared aerial photographs in 1988. The results obtained in this study were as follow : 1. In classification of forest type on aerial photographs, coniferous stand was dark tone and hardwood stand was light tone and irregularly rounded crowns. 2. In classification of coniferous stand, Pinus densiflora was narraw cone and rounded tip of crowns and rough texture, Pinus rigida was irregulary rounded and broadly conical crowns. 3. To refer to changes of forest land area, mixed forest was changed into P. desiflora (687ha), P. rigida (130ha) and hardwood stand (219ha). 4. The regression equations between crown diameter and DBH were significant at 1% level by F-test in all stands. So the equation, D=a+bCD was used to estimate DBH. 5. The tree height curve equations were significant at 1% level by F-test in all stands. To estimate tree height the equation, logH=loga+blogD was adopted in P. densiflora and L. leptolepis and $H=a-bD+cD^2$ was adopted in P. rigida, hardwood stand and mixed forest. 6. The highest volume per hectare was observed in L. leptolepis and mixed forest showed the greatest growth percentage, while the lowest volume per hectare and growth percentage were observed in hardwood stand.

• Korean Journal of Breeding Science
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• v.40 no.3
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• pp.308-313
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• 2008

"Jeokjoong", a white winter wheat (Triticum aestivum L.) variety was developed from the cross "Keumkang"/"Tapdong". "Jeokjoong" is an awned, semi-dwarf and soft white winter wheat, similar to "Keumkang" (check variety). The heading and maturing date of "Jeokjoong" were similar to "Keumkang". Culm and spike length of "Jeokjoong" were 78 cm and 7.5 cm, similar to "Keumkang". "Jeokjoong" had lower test weight (800 g) and lower 1,000-grain weight (40.1 g) than "Keumkang" (811 g and 44.0 g, respectively). It had resistance to winter hardiness, wet-soil tolerance and lodging tolerance. "Jeokjoong" showed moderate to scab in test of specific character although "Keumkang" is susceptible to scab. "Jeokjoong" had lower flour yield (69.2%) and ash content (0.36%) than "Keumkang" (72.0% and 0.41%, respectively) and similar flour color to "Keumkang". It showed lower protein content (8.9%) and SDS-sedimentation volume (36.8 ml) and shorter mixograph mixing time (3.5 min) than "Keumkang" (11.0%, 59.7 ml and 4.5 min, respectively). Amylose content and pasting properties of "Jeokjoong" were similar to "Keumkang". "Jeokjoong" had softer and more elastic texture of cooked noodles than "Keumkang". Average yield of "Jeokjoong" in the regional adaptation yield trial was 6.19 MT ha-1 in upland and 5.33 MT/ha in paddy field, which was 19% and 16% higher than those of "Keumkang" (5.21 MT/ha and 4.58 MT/ha, respectively). "Jeokjoong" would be suitable for the area above the daily minimum temperature of $-10^{\circ}C$ in January in Korean peninsula.

• Journal of agriculture & life science
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• v.45 no.6
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• pp.95-108
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• 2011

The food quality characterization and safety Japanese flying fish roe (JFF-R), capelin roe (C-R), Pacific herring roe (PH-R) were investigated. The size of JFF-R was 1.48-1.93 mm, which was longer than those of C-R and PH-R. The moisture content of JFF-R imported from Peru (JFF-R-P) was 70.3%, which was higher than that of JFF-R imported from China (JFF-R-C) (67.4%), while was lower than that of JFF-R imported from Indonesia (JFF-R-I) (83.3%). However, the salinity of JFF-R-P was 13.6%, which was lower than that of JFF-R-C, while was higher that of JFF-R-I (1.8%). The moisture contents and salinities of the other fish roes were 80.4% and 3.2%, respectively, for capalin roe, and 65.4% and 20.0%, respectively, for Pacific herring roe. According to the results of pH, volatile basic nitrogen content, heavy metal content, viable cell count and coliform group, the fish roes could be used as sanitary sources for preparation of seasoned JFF-R. The major fatty acids of fish roes were 16:0 (27.8-30.5%), 18:1n-9 (7.2-8.0%), 20:5n-3 (5.6-8.2%) and 22:6n-3 (22.0-25.6%) in JFF-R, and 16:1n-7 (6.7-9.3%) as well as these fatty acids in C-R and PH-R. Total amino acid contents of fish roes ranged from 9.44 g/100 g to 10.39 g/100 g and their major amino acids were aspartic acid, glutamic acid, leucine and lysine. The mineral content of JFF-R were higher than those of the other fish roes expected for zinc of JFF-R-I. According to the results of sensory evaluation, the color and texture of JFF-R-P were superior to those of the other fish roes. No difference was, however, found in flavor, among JFF-R-P and the other fish roes.

• Journal of agriculture & life science
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• v.43 no.6
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• pp.85-93
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• 2009

The boiled oyster vacuum-packed in cylindrical can(No. 301-3) were thermally processed at $115^{\circ}C$ to reach Fo values of 5~20 min. The yield was slightly decreased with the increasing of Fo-values (79.2~ 83.7%), and volatile basic nitrogen (VBN) contents increased markedly with the increasing of Fo-value. In fatty acid composition of canned oyster, the composition ratio of saturates and monoenes such as 14:0, 16:0 and 18:1n9 increased, while polyunsaturated fatty acids such as 20:5n-3 and 22:6n-3 decreased with the increasing of Fo-value. In taste compounds, content of total free amino acid in raw oyster was 1,533.5 mg%, and this total content was slightly increased (1,140.8~1,266.2 mg%) with the increasing of Fo values. But contents of betaine and ionic minerals such as Na, K, Mg and P decreased markedly by thermal processing at $115^{\circ}C$. As compared with Fo 5 min. heat treatment; Fo 20 min. heat treatment at $115^{\circ}C$ became more hardened in texture of oyster meat. In sensory evaluations on organoleptic characteristics, no significant difference at 5% level was observed among the canned boiled oyster meats heated at Fo 5~15 min.

• Journal of Food Hygiene and Safety
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• v.34 no.5
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• pp.463-472
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• 2019

This study investigated the quality characteristics and antioxidant activities of morning bread containing various amounts of aronia sourdough starter. Morning breads were prepared with different volumes (0% (AS0), 15% (AS1), 25% (AS2), and 35% (AS3)) of aronia sourdough starter based on wheat flour. In AS3 group (35% added group), the specific volume and baking loss rate were the highest but the bread height was the lowest. When the aronia sourdough starter was added up to 25%, the expansion power, specific volume, and bread height were significantly increased (P<0.05). According to the added amount of sourdough starters, the lightness and yellowness of the morning bread were decreased, however, redness was increased (P<0.05). In the rheology analysis, hardness, gumminess, and chewiness were significantly decreased with increasing amounts of aronia sourdough starters (P<0.05). However, cohesiveness was the highest in the AS2 group (25% added group). In consumer preference, the highest scores were shown in AS2 group (25% added group) in color, texture, and appearance. The total polyphenol and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging ability were both significantly increased along with aronia sourdough content (P<0.05). In conclusion, morning bread with 25% aronia sourdough starter showed the best quality characteristics and antioxidant activities.