• Journal of the Korean Geographical Society
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• v.42 no.6
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• pp.898-913
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• 2007

We examined soil properties and provenance of loess-paleosol sequences at the Daebo Granite area of Buan, Jeonbuk Province, South Korea. The section consists of the surface layer, Layer 1(paleosol), Layer 2(loess), Layer 3(paleosol), Layer 4(loess), and Layer 5(paleosol), from top to bottom and thickness of the exposed section is approximately 280cm. The magnetic susceptibility values show the distinct variations between the loess- and the paleosol layer. Even though pH, ORP, water content, and soil hardness do not display the obvious differences in the section, the organic content indicates the variation similar to those of the magnetic susceptibility. In the respect of the soil colors measured under 3 conditions, although the variations of the wet soil color exceedingly reflect the difference of the layers, these variations are obscure in some points in the section due to the characteristics of the Munsell color system. Based on the geomorphological properties, sedimentary structure, the difference of the major element composition and the condrite-normalized rare earth element(REE) patterns showing the clear difference from the adjacent bedrocks and stream sediments and the similarity to those of the Chinese Loess Plateau, it is suggested that the section was formed by the material originated from the Chinese Loess Plateau and peripheral areas. However, because the material experienced the alteration after sedimentation under the environment of the sediment area, it has the properties different from the material in the provenance areas. This phenomenon may result in the climatic condition of Korea, especially in precipitation.

• Journal of the Korea Convergence Society
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• v.8 no.6
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• pp.139-145
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• 2017

The aim of this study was to measure the remineralization effect of APF gel and fluride varnish on artificial enamel caries using CLSM in vitro. The samples were divided into 3 groups: control, 1.23% APF gel, 5% NaF varnish. The specimen surfaces were observed by CLSM and measured average fluorescence of the lesion(AFL). The results were analyzed using one-way ANOVA and Pearson's correlation analysis at a significance level off 0.05(PSWA 18.0, SPSS Inc., USA). There were significant differences between AFL at baseline and 1 day after fluoride application(p<0.05) but there are no significant differences between ${\Delta}$ AFL of all groups (p=0.222). Result of Pearson's correlation analysis, there are no significant correlation between VHN and AFL, but there were significant correlation between AFL at baseline and 1 day after fluoride application(r=0.811, p<0.001). Although AFL decreased after fluoride application, but there was no difference between the groups. In the future, it is necessary to test the oral environment model or in situ experiment supplemented the limitations of this study.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.869-874
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• 2005

The purpose of this study was to determine the qualities of loaf breads added with green tea powder, minimum fermented tea powder (fermented for 10 hrs), medium fermented tea powder (fermented for 17 hrs), and black tea powder (fermented for 24 hrs). The moisture content of loaf bread added with green tea and three types of fermented tea was $36.02\~36.44\%$ and was similar to the control group of $36.98\%$. The content of crude protein and ash of loaf bread added with green tea powder and fermented tea was higher than that of control group. The water holding capacity of loaf bread added with green tea powder was the highest and was followed by the fermented tea added group and the control group. The volume and specific volume of loaf bread were high in tile order of the control group, the fermented tea added group, the green tea added group. The lightness of loaf bread got lower, while the redness and the yellowness of the bread 9ot higher as loaf bread was added with more fermented tea. The hardness of loaf bread get higher, but the cohesiveness got lower as loaf bread was added with the more fermented tea. The gumminess and chewiness of loaf bread added with black tea powder were the highest. The result of sensory evaluation of the loaf bread showed that the preference of the color was tBle highest in the control group, while the preference of the flavor and the taste was the highest in the green tea group and the minimum fermented tea group. The preference of overall acceptability of loaf bread was the highest in the minimum fermented tea group.

• Journal of the Korean Electrochemical Society
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• v.7 no.1
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• pp.38-43
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• 2004

Porous carbon aerogel-silica gel composite materials were used as the electrodes of capacitive deionization(CDI) process, which were prepared by a paste rolling method. The electrochemical parameters such at current values, coulombs af a function of cycle, and CDI efficiencies were investigated for 10th and 100th cycles in 1,000ppm NaCl solution. Carbon aerogel-silica gel composite electrodes showed good wet-ability and higher mechanical strengths even under the NaCl solutions as well. In our experimented runs, all of the composite electrodes also are showed good cycle-ability without destroy of active material during cycles and decreased manufacturing times by $50\%$. Conclusively, the adding of silica gel powder to carbon aerogel leads to the effective performance of CDI process due to effective utilization of active materials by increasing the wet-ability and mechanical hardness.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.766-772
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• 2009

In this study, the effects of feeding citrus byproduct on physicochemical and sensory characteristics of chicken meats were investigated. The samples consisted of chicken meats provided with only feed for laying hen without citrus byproduct (T-0), and the chicken meats fed with 1.0%, 1.5% and 2.0% citrus byproduct during the starter (initial period feed; $1{\sim}9th$ day), the grower (middle period feed; $10{\sim}24th$ day), and the finisher (latter period feed; $25{\sim}36th$ day), respectively. The $L^*$ value of thigh was significantly lower in the T-1 than in the T-0, the $a^*$ value was significantly higher in the T-1 than in the T-0 (p<0.05). The water holding capacity of thigh was significantly higher in the T-1 than in the T-0 and the cooking loss was significantly higher in the T-0 than in the T-1 (p<0.05). The acid value was significantly higher in the T-0 than in the T-1 (p<0.05). Antioxidant activity was higher in the T1 than in the T-0 (p<0.05). There was no significance between T-0 and T-1 regardless of feeding citrus byproduct, in terms of chicken's $b^*$ value, frozen loss, thawing loss, hardness, springiness, cohesiveness, gumminess, chewiness, shear force, free amino acid content of hot water extracts, taste, flavor, tenderness, juiciness and palatability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.766-773
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• 2013

In this study, white bread was prepared with Shinan seomcho powder (SSP). Different amounts of SSP were tested (2, 4, 6 and 8%) to determine the optimal amount. The samples and a control were compared for quality characteristics, including pH, total titratable acidity, specific volume, baking loss, moisture content, water activity, color, textural characteristics, external and internal surface appearances, and sensory qualities. As the SSP increased, the total titratable acidity of the dough decreased (pH increased), and a decreased specific volume and baking loss was observed as well. However, the total titratable acidity and pH of the bread did not show significant differences among the samples. The moisture content was highest at a substitution level of 8%, and increased with increasing SSP contents. The crumb L value, a value, and resilience decreased with increasing SSP, whereas the crumb b value and hardness increased. Color, flavor, softness and overall acceptability were highest for the control group and were lowest for the 8% group. This likely reflects the high value of a grassy flavor, green tea taste, bitterness, astringency, and off-flavor at addition level of 8%. As a results, the optimum amount of SSP to add for baking bread would be 2~4%.

• Journal of the Korean Ceramic Society
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• v.39 no.9
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• pp.851-856
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• 2002

Tribological behavior of plasma-sprayed $Cr_2O_3$-based coatings containing $MoO_3$ at 450$^{\circ}C$ was investigated to understand the influence of $MoO_3$. A reciprocal disc-on-plate type tribo-tester was employed to examine fricition and wear behavior of the specimens. The microstructure and phase composition of the coating was characterized with Transmission Electron Microscopy(TEM). The TEM analysis indicated that $MoO_3$ was dispersed into the grain boundary, resulting in the increase of the hardness and density of the coating. Worn surfaces were investigated by scanning electron microscopy and chemistry of the worn surfaces was analyzed using a X-ray Photoelectron Spectrometer(XPS). The results showed that the friction coefficient of the $MoO_3$-added coatings was lower than that without $MoO_3$ addition. The larger protecting layers were observed at the worn surface of plasma spray coated specimens with $MoO_3$ composition in the protecting layer appears to be more favorable in reducing the friction.

• Journal of Bio-Environment Control
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• v.17 no.4
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• pp.312-318
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• 2008

In a pear fruit 'Chuhwangbae' was investigated the effect of the calcium-coated double paper bag on the physical properties of the paper bag, micro meteorological phenomena, and calcium contents in quality of fruit. The calcium-coated paper bag, compared with official paper bags, did not give any effect on light transmission ratio and tensile strength. The change of the inside relative humidity of the paper bag was a little compared with conventional paper bags, but there was no difference in temperature. The contents of the accumulated calcium of the pericarp was remarkably greater than conventional paper bags during the period of 65 days to 160 days after the full bloom, but the flesh remarkably increased at 160 days. The calcium content per concentration of calcium coating greatly increased in 12% of yellow double paper bags and 9, 12% of newspaper double paper bags in case of the pericarp, and in 3% of yellow double paper bags and 6, 9, 12% of newspaper double paper bags in case of the pericarp. As a result of treatment of a radioactive isotope, the amount of accumulated calcium in the pericarp continued until 60 hours after treatment, but there was no difference in the calcium amount between the flesh and no-treatment pericarp. As to the hardness of fruits at the time of harvest, there was no difference in the concentration in case of a yellow double bags. But newspaper double paper bags 6, 12% was significantly difference. Soluble solid remarkably increased in yellow double paper bags 6, 9% and yellow double paper bags 3, 6, 9%. Also, it did not effect on changes of the pericarp, fruit weight and the color of the pericarp.

• Journal of Bio-Environment Control
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• v.19 no.3
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• pp.130-134
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• 2010

To investigate effects of deep tillage before planting on physicochemical properties of soil, growth and fruit characteristics in cultivation of watermelon (Citrullus vulgaris L. cv. 'Uriggul') under plastic film house, this study was conducted in cultivating field of Gochang Junbuk. pH in soil after harvest compared with soil before planting of watermelon had almost no change, but EC lowed greatly in the two treatments. Available phosphate concentration in the soil with the deep tillage treatment was lower, K concentration of exchangeable cation decreased greatly than these with conventional tillage treatment. In the growth at 27th day after planting plant, stem length to 10th node from the first node, leaf width with deep tillage treatment were longer, bearing node of the first and second flower and wilting degree were lower than these with conventional tillage treatment. In the growth of harvesting time, the stem length to 30th node from the first node with the deep tillage treatment were longer, leaf discoloration degree was lower than these with conventional tillage treatment. Also, the harvested fruits length, diameter, peel hardness, and weight were significantly better than these with conventional tillage treatment.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.41 no.4
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• pp.307-312
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• 2017

Laser cladding has some advantages compared to conventional cladding technologies such as arc welding and thermal spraying. Laser cladding produces a metallurgically well-bonded clad layer with a lower dilution ratio and few defects. Based on the characteristics of a 1-pass clad layer with many parameters, which were investigated in a previous report, it was found that it was essential to overlap a 1-pass clad layer when cladding a large area. In this study, the shape differences of multi-pass clad layers with various overlapping ratios were compared. Then, the alloying element distribution of cladding with a certain overlapping ratio was investigated using EDS and EPMA. As the overlapping ratio increased, the length of the clad decreased and its height increased. In addition, the height of the multi-pass cladding was higher than that of the 1-pass cladding under the same condition. The Fe content of the highly diluted first clad was found to be approximately 20 % in an element analysis. However in the area outside of the first clad, the Fe content was decreased to 10 % as a result of minimum dilution, and a uniform distribution of elements was found.