• Korean Journal of Agricultural Science
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• v.28 no.2
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• pp.116-124
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• 2001

The measurement values of proximate composition in fresh ginseng could provide the important information for red ginseng processing. The measurement of them were performed by near-infrared (NIR) spectroscopy. Linear regression model for the predicting of proximate composition was developed and validated. The regression values of moisture, crude starch, crude ash, crude fiber, calcium, and magnesium contents were shown as 0.918, 0.951, 0.897, 0.728, 0.933, and 0.390, respectively. Therefore, the proximate composition of fresh ginseng could be measured by NIR, feasibly.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.567-572
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• 2002

The effects of adding mulberry leaves powder, yellow soybean powder(YSP), and mugwor powder(MP) for the preparation of mungbean starch gels(MSG) were studied. MSG with above additives were analysed for proximate composition. sensory evaluation, chromaticity, and rheometric properties. In the proximate composition test, the moisture content was the highest in the MSG with 0.5% MP, and the crude protein content war the highest in MSG with 1.0% YSP. In the sensory evaluation, MSG with various additives showed higher values than control. Whereas MSG with 0.5% additives showed a high value in hardness, control gels showed high values in the gumminess and brittleness in the measurement with a rheometer.

• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.94-103
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• 2018

The quality characteristics of bread with black rice flour were investigated to find the most preferred ratio of black rice flour. Its moisture, ash content, crude protein, crude fat, amino acids, and texture were analyzed. A sensory evaluation was also performed. The moisture and crude fat of bread with black rice flour were decreased in proportion to the added amount of black rice flour, but the crude protein and ash content were increased. The volume of bread decreased as the added amount of black rice flour increased. The pH value of bread increased in proportion to the added amount of black rice flour. The value of brightness and yellowness of the dough were the highest in the control. The added amount of black rice flour was negatively correlated with the brightness and the yellowness of the dough, but was positively correlated with the redness. Total free amino acids were found, and the dough with 5% black rice flour contained the highest amount, followed by 3%, 2%, and 1%. When evaluating the storage days, the springiness and cohesiveness of bread with black rice flour they decreased with time, but the chewiness and brittleness increased. Regarding the taste, preference was given to the bread with 2% black rice flour, which had the lowest rejection rate and was not affected by time in any meaningful sense. The bread with 2% black rice flour won the highest scores in the overall preference measurement.

• Economic and Environmental Geology
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• v.22 no.2
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• pp.141-150
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• 1989

In order to make economic and geological evaluation of coal in Korea, proximate and ultimate analyses were carried out as well as coal petrological studies such as maceral analyses, vitrinite reflectance and sporinite fluorescence measurement. The coeffcient of correlation between each factor of both conventional utilization and coal petrological parameters were studied as in Table 5 and 6. Their conclusions were as follow: (1) for anthracite, the good parameters of coal rank are mean vitrinite reflectance, carbon content, hydrogen content and H/C atomic ratio: (2) for brown coal and sub-bituminous coal, the good parameters of coal rank are carbon content, calorific value, moisture content, hydrogen content, oxygen content and O/C atomic ratio as well as vitrinite reflectance and sporinite fluorescence. An attempt is made to infer the coalforming environment by utilization of coal petrological analyses and to make comparison of coal analyses with proximate and ultimate analyses throughout the island arc region including Japan, Philippine and Indonesia and continental region including USA, Canada and Australia. As a result, meceral composition of Paleozoic and Mesozoic anthracite are similar to that of the Paleozoic continental coals, which were formed under dry conditions or low water table, but the coalification degree suddenly increased during Daebo orogeny (middle Jurassic to lower Cretaceous). The Tertiary coal resembles those of Tertiary island arc region coal characterized by higher calorific value, volatile matter content and H/C atomic ratio and by the formation of coal under wet conditions or higher water table.

• Korean journal of food and cookery science
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• v.12 no.2
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• pp.146-152
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• 1996

Determining the optimal mixing ratio of pumpkin, water, glutinous rice powder, red bean, kidney bean in preparing Hobakjook has been attempted and on the basis of it, Hobakjook with glutinous rice powder was set to be A group, and the one that glutinous rice powder was replaced by brown glutinous rice powder for the purpose of enhancing preference and nutrition was set to be B group. A group and B group with additional 0％, 5％, 10％, 15% perilla powder of pumpkin weight was labeled as Al-A4 and Bl-B4 respectively, and then analyzed nutritionally. Optimal material mixing ratio and preference was investigated by use of sensory evluation and instrumental test. As a result, the optimal material mixing ratio was determined as pumpkin 400 g, water 60 cc, glutinous rice powder 40 g, red bean 30 g, kidney bean 30 g, salt 4 g, sugar 10 g. In sensory evaluation significant difference (P < 0.05) was shown among the samples in color., flavor.1, falvor. II and overall quality. And A3 in viscosity, A2 in color, A4 in sweetness, B2 in flavor 1, Al and B2 in flavor 11, and B2 in overall quality was preferred most. Instrumental measurement shows that B4 in viscosity and A4 in sweentness was highestly recorded and showed significant difference (p<0.05). As the addition of perilla powder increased, the viscosity and sweetness was increased. In color measurement A4 in L value, A3 in a value, and Bl in b value was highestly recorded. And as perilla powder was added, L value and a value was increased while b value was decreased. Color in sensory evaluation was significantly correlated to b value in instrumental measurement. In summary, Hobakjook with brown glutinous rice was superior to the one with glutinous rice in preference and proximate composition, and as the addition of perilla powder was increased, proximate composition was increased but preference was rather decreased, and Hobakiook with 5％ addition of perilla powder to brown glutinous rice powder was preferred most.

• 한국연소학회:학술대회논문집
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• 1999.10a
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• pp.81-91
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• 1999

Fuel characteristics of sewage sludge as required for the fluidized bed incinerators have been evaluated. Sewage sludge is basically a solid fuel with high percentage of moisture. Moisture content of the fuel directly affects the heating value of the fuel and the exhaust gas composition. When the sludge of transported into the incinerator, sludge cake is subject to the mixing, break-up and heat-up. Fluidization process would enhance these physical processes. The sludge fuel could then undergo the moisture evaporation and devolatilization process. Subsequent oxidation of volatiles as well as the remaining char would then follow. Sludge samples are characterized with high percentage of volatiles out of total combustibles. Quantitative understanding of above listed subprocesses would certainly help in the utilization of fluidized bed incinerators. A limited set of fuel characterization tests including calorimetric analysis, proximate analysis, elemental analysis and thermogravimetric analysis were conducted for the selected sludge samples. The measurement reasults of sludge samples were reported along with some published data. Limited experience in the actual incinerator plant is also presented.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.562-566
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• 2002

Seolgiddeok a representative rice cake was prepared by the addition of silkworm powder(SP) at various concentrations, and their physical characteristics were monitored by sensory evaluation, chromaticity, and rheometric measurement. In the proximate composition of SP cake, the contents of crude protein and ash were increased as the ratio of SP increased, but the moisture content was decreased. In the sensory evaluation, 3%-SP cake showed the highest preference, old showed the highest values in color, flavor, taste. texture, and overall duality. Lightness(L) value of SP cake was decreased as the ratio of SP increased. In the rheometer test, 15%-SP cake showed the highest value in the hardness, but 3%-SP cake showed the highest value in cohesiveness, gumminess and brittleness.

• Journal of Environmental Science International
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• v.19 no.4
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• pp.407-414
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• 2010

Physiological activity and antioxidative activity of Maesangi(Capsosiphon fulvescens) extracts with distilled water or 95% ethanol were investigated. For the evaluation of physiological and antioxidative activities, some evaluation assay methods such as measurement of Hunter color value, chlorophyll a/b value, total phenolics, reducing power and thiobarbituric acid(TBA) value of soybean oil were used. Proximate composition and mineral contents of Masaengi were orders of crude protein>crude fiber>moisture>crude ash>crude lipid, and K>Ca>Mg>Na>P>Fe>Zn, respectively. In ethanol extract, the content of total phenolic compounds in Maesangi was determined to half times of that in Dasima(Laminaria). The reducing power of Maesangi-ehtanol extract was about 5 % of vitamin C and was lower than that of Dasima-ethanol extract. The TBA value of Maesangi-ethanol extract on soybean oil oxidation was about 47 % and 68.4 % to control in three and eight days oxidation, respectively. But TBA value difference was not observed significantly with the dosage below 5mL of ethanol extract.

• The Korean Journal of Food And Nutrition
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• v.34 no.6
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• pp.631-640
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• 2021

This study investigated the quality characteristics and antioxidant activity of Yanggaeng prepared with various amounts of watermelon radish flesh (WRF) powder, in ratios of 0 (control), 2.5, 5, 7.5, and 10% of the cooked white bean paste. The proximate composition, pH, sugar content, Hunter's color values, texture analysis, and antioxidative activities of Yanggaeng were examined. Increasing the amount of WRF in the Yanggaeng tended to increase the crude ash, carbohydrate, sugar, total polyphenol, total flavonoids, and anthocyanin contents, a value, DPPH and ABTS radical scavenging activities, with decreasing the moisture and crude protein contents, L and b values, and pH. Texture measurement scores in terms of springiness, chewiness for Yanggaeng showed that 2.5% or 5.0% group was higher than those of the control group. Hardness was higher in the sample groups than in the control group. In conclusion, the results show that Yanggaeng with up to 7.0% added WRF powder can be developed as products, and there is a possibility of developing health functional snack products using WRF powder.

• Economic and Environmental Geology
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• v.22 no.2
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• pp.129-139
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• 1989

The anthracite coalfields of Korea are confined to the areas where sedimentary rocks of Permian and Jurassic are preserved. The Chungnam coalfield lies in the sedimentary rocks of Jurassic which belongs to the Daedong Supergroup (the Nampo group). For the property analysis of each coal seam interbeded in Daedong Supergroup, Seongju area is chosen and twelve coalseams are taken. Many standard tests have been established for optical analysis (maceral analysis, coalification degree measurement), chemical analysis (proximate, ultimate analysis) and physical analysis (ignition temperature, ash fusion temperature, hardgrove grindability index and X-ray diffraction). The Jurassic anthracite mainly consist of vitrinite and macrinite and the range of the reflectance is $R_{max}$ 5.0-6.5 which means metaanthracite rank. By the chemical composition analysis, it shows low H/C and high O/C value compare with international average value. By the physical analysis, it has very high ignition temperature ($531-584^{\circ}C$) and ash fusion temperature ($1510-1700^{\circ}C$) and very low combustion velocity (0.2-1.9 mg/min). The very wide range of the hardgrove grindability index (46-132) means that the grindability controlled mainly by the structural conditions of coal bearing strata.