In this study, a low temperature growth of high-quality carbon nanotubes on glass substrate using a local surface heating without heating damage to substrate was tried and characterized. The local joule heating was induced to only Ni/Ti metal film on glass substrate by applying voltage to the film. It was estimated that local surface joule heating method could heat the metal surface locally up to around 1200℃ by voltage control. We could successfully obtain high-quality carbon nanotubes grown at 300℃ by applying 125 V for joule heating as same as carbon nanotubes grown at 900℃.

세립의 포리에틸렌, 카펫부산물, 시멘트와 라텍스로 코팅된 매끄럽고 둥근 규사질의 강자갈을 가지고 실험적인 조사가 이루어졌으며 아스팔트 혼합물 공시체를 만들었다. No. 4번체 이상에 남아 있는 골재만 코팅을 하였다. 개념은 매끄럽고 둥근 강자갈을 코팅함으로서 표면 거칠기를 증가시켜 공학적 특성이 우수한 혼합물을 만들어 내는 것이다. 표준 테스트와 비표준 테스트를 이용하여 아스팔트 혼합물 공시체를 평가하였다. 코팅과정과 제한된 혼합물 공시체 테스트 결과에 근거하여 다음과 같은 결과를 얻을 수 있었다. 세 가지 종류로 코팅된 골재를 사용한 혼합물들은 Hveem과 Marshall 안정도, 인장강도와 회복탄성계수가 증가되었으며 이는 코팅되지 않은 골재로 만든 혼합물과 비교하여 소성변형과 균열저항성이 향상된 것으로 판단할 수 있다.

Kimchi noodle have a original taste and characteristics. This noodle was used for sour kimchi, kimchi taste powder, red bean fiber and emulsified oil etc. with RS(resistant starch) premix as blended wheat flour mixed to resistant starch. For manufacturing process of this kimchi mixed dry noodle, suitable kimchi of pH3.70~3.80 was required storage period during 4~5days at room temperature. At this point, the suitable treating amount of sour kimchi was about 20%(w/w) level. Manufacturing of kimchi noodle could be at the suitable manufacturing condition from use of kimchi taste powder and red bean fiber etc. Calori of this kimchi noodle was 308.17Kcal/100g as low level than wheat flour noodle as 355.82Kcal/100g, decreasing effect of calori was about 13.39%. This kimchi noodle had a characteristic sour and hot taste, that wasn't required the special seasoning and/or soup at this result.

본시험은 백침계 오이에 있어 착과기 이후의 저광도 조건이 생육 및 수량에 미치는 영향을 검토코자 수행되었다. 광도 처리는 무처리를 비롯하여 100, 200, 400 μmol · m-2 · s-1로 되도록 하였다. 초장과 측지길이는 광도가 낮았던 처리에서 크게 감소되었으나, 저광도 처리간에는 차이를 보이지 않았다. 엽면적과 근중은 100μmol · m-2 · s-1에서 가장 적었으나, 200과 400 μmol · m-2 · s-1처리간에는 차이를 보이지 않았다. 광합성량은 저광도가 될수록 감소되었다. 엽록소 함량과, 근활력 및 일비액 역시 낮은 광도에서 감소하였는데, 200 μmol · m-2 · s-1과 400 μmol · m-2 · s-1처리간에는 차이를 보이지 않았다. 잎의 기공 관찰 결과 낮은 광도에서 기공세포의 발달이 억제되었고 기공의 개도도 완전하지 않았으며, 기공크기가 작았으나 기공수는 증가하였다. 낮은 광도 하에서 잎에 황화현상과 유과 형태의 비정상과가 발생되었다. 또한 잎의 Mg와 Ca의 흡수량이 광도가 낮아짐에 따라 저하되었다. 수확과수는 자연광에 비하여 400 μmol · m-2 · s-1에서 65%, 200고 100 μmol · m-2 · s-1에서 각각 80%와 90%의 수량감소를 보였다. 이러한 저광 조건은 처리 후 2주 정도의 초기수량에 크게 영향을 끼쳤으며, 특히 측지 수확과수가 현저히 줄어드는 결과를 보였다.

In order to establish the processing condition of rapid- and low salt-fermented liquefaction of anchovy (Engrulis japonica), effect of temperature on crude enzyme activity of anchovy viscera, pretreatment conditions, and the minimum content of adding NaCl were investigated. The minimum limitation of NaCl content for anchovy liquefaction was 10%. Sample A(water adding, heating, adding 10% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at 50℃ and then adding 10% NaCl and then fermented at room temperature(8-29℃) for 180 days. Sample B(water adding, heating, adding 13% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at 50℃ and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample C(adding 13% NaCl): chopped whole anchovy and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample D(adding 17% NaCl): whole anchovy adding 17% NaCl and then fermented at room temperature for 180 days. The content of free amino acids such as aspartic acid, serine and threonine fluctuated severely according to the pretreatment methods. Possibly they might be recommend quality indices of standardization for salt-fermented liquefaction of anchovy. As for the relation between fermentation period(X) and individual free amino acid(Y), five kinds of free amino acids such as glutamic acid, valine, glycine, lysine, and alanine showed highly significant in their coefficient of determination in most of samples. They might be recommend as quality indices for salt-fermented liquefaction of anchovy during fermentation. The difference of taste between products of the rapid- and low salt-fermented liquefaction and the traditional salt-fermented liquefaction were caused by their composition of the free amino acids ratios, in which were umami, sweet, and bitter taste in the extracts of anchovy during fermentation. The appropriate fermentation period of the sample A was shorten 30 days than the sample B and 60 days than the samples C and 90 days than the sample D in the processing of anchovy.

저온기 시설참외 재배시에 적정 토양수분 관리방법을 확립하고자 플라스틱 하우스내에서 착과 10일전부터 수확 1주일 전까지 관수개시점을 10, 20, 30, 50 kPa로 각각 달리하여 실험한 결과 다음과 같은 결과를 얻었다. 전체 관수량은 관수개시점 10kPa구에서는 92.5mm 관수한 반면에 50kPa 관수구는 관수개시점에 도달되지 않아 관수하지 않았다. 참외의 발육에 있어서는 수분이 많을수록 과실비대가 잘 되어 과중은 관수개시점이 50kPa인 구에서 324g인데 비해 10kPa구에서는 456g으로 컸으며, 반면에 수분이 많을수록 발효과의 발생이 많아 상품수량은 오히려 관수개시점 10kPa에서 가장 적었다. 과실의 당도는 30kPa구와 50kPa구에서 가장 높았으며 10kPa구가 가장 낮았다. 결과적으로 당도와 상품수량성 면에서, 토양수분장력이 30kPa 도달시에 관수하는 것이 효과적일 것으로 판단되었다.

This study was conducted to determine the effect of low temperature and low radiation conditions on the yield and quality of hot pepper at an early growth stage in Korea. In plastic greenhouses, low temperature, low temperature with covered shading treatments were set 17 to 42 days after transplanting. The pepper growing degree days decreased by 5.5% due to the low temperature during the treatment period. Radiation decreased by 74.7% due to the covered shading. After commencing treatments, pepper plant growth decreased with low temperature and low radiation. Analysis of the yield showed that the first harvest was delayed by low radiation. The cumulative yields of 119 days after transplanting were 1,956, 2,171, and 2,018 g/m2 for control, low temperature, and low temperature with low radiation respectively. Capsaicin and dihydrocapsaicin concentrations in pepper fruit decreased with low temperature and low radiation. To investigate the photosynthetic characteristics according to the treatment, the carbon dioxide reaction curve was analyzed using the biochemical model of photosynthesis. Results showed that the maximum photosynthetic rate, Vcmax (maximum carboxylation rate), J (electric transportation rate), and TPU (triose phosphate utilization) decreased at low temperatures; the maximum photosynthetic rate, J, and gm (dark respiration rate) were reduced by shading. These results indicate that low temperature and low radiation can retard early growth, yield, and quality, but these can also be recovered 119 days after planting. Based on the results, the yield and quality of pepper can recover from abiotic stresses with proper cultivation.

The purpose of this paper is to investigate the impact of total factor productivity (TFP), institutional quality, and interactive variable between them on economic growth in 13 low-middle income countries in Asia for the period 2000-2018. The paper uses the difference Generalized Method of Moments (GMM) to explore the dataset provided by the World Bank. The empirical results show that TFP and the interactive variable positively impact on the economic growth, while the institutional determinants have a negative influence. The negative effect is explained by the weak institutions in these low-middle income countries. The findings of the study suggest two points. First, the government should continue to improve TFP, which is associated with the application of technical advances, technological innovations, improvement of management methods, and skilled workers. Second, far more important, is that the authorities should pay special attention to implement institutional reform and strengthen the governance in the future. The successful experiences from Japan, Korea and Singapore will help other governments in Asian low-middle income countries to build developmental state. Probably, the developmental state actively interfere in the market to promote and realize the development goals. By doing so, these economies might overcome the so-called “middle-income trap”.

The purpose of this study was to investigate the effect of shading on the growth and productivity of strawberries. Photosynthesis was normally achieved under natural light without shading treatment, and vegetative growth of under- and aboveground part of strawberry plants were excellent. Strawberry fruit productivity and quality were different depending on shading conditions. In natural light, they were improved possibly by balanced vegetative and reproductive growth. However, under light-shading conditions with insufficient sunshine, photosynthetic activity deteriorated and carbohydrate production was therfore inadequate; this adversely affected plant height and quality. The negative effects were more pronounced at 50% shading condition. Shading treatments resulting in insufficient sunshine had a detrimental impact on plant productivity and growth; this implies that proper shading conditions could heip improve yield and fruit quality.

The present study was carried out to investigate the effects of spermine treatment on the growth, yield and quality in strawberry under low-temperature condition, and thereby develop a chemical method to minimize damages by low temperature in greenhouse cultivation. Spermine treatment significantly improved the growth of strawberry in terms of leaf number, leaf area, leaf length, leaf diameter, plant height and plant weight. The highest effect was observed in the 250 uM spermine treatment and the effect tended to be maintained during the entire growth period of 90 days. Fresh weight and dry weight were significantly different depending on the concentrations of spermine. Strawberry plants treated with 250 uM spermine showed higher fresh weight and dry weight compared to untreated control plants during the growth period. Fruit weight, fruit length and fruit diameter were relatively higher when treated with 100 μM spermine compared to other treatments. The fruit yield was the highest with 14 fruits per plant at 250 μM spermine treatment and the coloration of the fruit was the best at this treatment with the Hunter a and b values of 46.56 and 28.75, respectively. The hardness of strawberry fruit tended to increase higher than 2N at 250 μM and 500 μM 250 uM spermine treatment. The sugar content of strawberries treated with 250 μM spermine was 9.5 ° Bx which was 1.6 ° Bx higher compared to that in untreated control. However, spermine treatment did not affect the acidity of fruit and it remained 0.68-0.76% regardless of treatment concentrations. These results suggest that spermine treatment has a positive effect on the growth and productivity of strawberry fruit under abnormal low-temperature condition. The positive effect was the highest at 250 μM spermine treatment and gradually decreased in the order of 100 μM, 500 μM, and untreated control.

Omija-cheong, concentrated extracts from sugar-treated Omija fruit (Schisandra chinensis Baillon), is produced by traditional manner in Korea. The quality characteristics of Omija-cheong processed at low temperature with a pilot-scale were investigated to optimize the incubation time. With increasing incubation time in processing Omija-cheong, the pH level of Omija-cheong remained constant, while titratable acidity and organic acids increased. Fresh Omija fruits contained citric, malic and succinic acids, most of which were extracted into concentrated extracts after 37 days of incubation and reached to the stable concentration after 47 days of incubation. Titratable acidity in Omija-cheong gradually increased from 1.18% to 2.71%, and also was correlated with total concentration of organic acids. About 80% of supplemented sucrose for manufacturing Omija-cheong was converted into glucose and fructose until 68 days of incubation, and the composition of free sugars was maintained to be stable up to 138 days of incubation. The contents of total flavonoids and phenolic compounds in Omija-cheong were 24.1 mg-GAE/L and 1,635 mg-QE/L at 57 days of incubation, which were more than 9 and 5 times higher than those in Omija fruits, respectively. From the quality characteristics in processing Omija-cheong by low-temperature incubation, more than 60 days of incubation is required for the constant quality and value-added beverage.

The objective of this study was to evaluate the effects of low temperature-adapted Saccharomyces cerevisiae Y297 and fermentation temperatures on the quality of Yakju brewed. Physicochemical properties of Yakju brewed were compared pH, total acidity, ethanol, free amino acid, organic acid contents, and volatile flavor compounds in S. cerevisiae Y297 with control treatment. Cooked non-glutinous rice and saccharogenic amylase in koji were mixed with ethanol-producing yeasts and then fermented at 15℃, 20℃, and 25℃ for 20 days. Yakju brewed using the Y297 treatment showed the highest ethanol yield (17.9%) at 20℃. Expression of heat shock protein (HSP) 104 was evaluated by immunoblotting as an indication of adaptation to low temperatures (15℃); levels of the HSP104 protein were higher in the Y297 treatment than in the control. Organic acid analysis showed that the lactic acid content of Yakju brewed using the control was the highest at 25℃. Finally, free amino acid analysis showed that the Y297 treatment had a higher proportion of essential amino acids than the control. Overall, these results indicate that S. cerevisiae Y297 could be used as a suitable yeast for Yakju brewed under low temperature (15℃) condition.

In this research, the influence of using the combined aggregate including low-quality aggregate of exploded debris and sea sand on the fundamental properties of concrete was experimentally evaluated. First, when the low quality aggregate was used as a combined aggregate for concrete, the required unit water content was decreased and the compressive strength was improved rather than the low quality aggregate was used solely.

Recently, Low Impact Development (LID) technology has been developed and used to collect, infiltrate, filter and confine runoff in order to enhance the storm water quality and to preserve the natural water cycle. In this study, two technologies were employed in order to treat runoff from an impervious surface such as a paved road and a parking lot. The infiltration trench which was constructed to manage stormwater runoff from a paved road abates and temporarily holds stormwater runoff and removes sediments and attached pollutants within the sub-surface structure prior to infiltration into the subsoils. On the other hand, the tree box filter which incorporates trees and other gardening plants to regulate and treat runoff drains the stormwater from a parking lot. The infiltration trench and tree box filter represent only 1% of the catchment area that they drain. This research was conducted to evaluate the hydrologic and water quality effects of the infiltration trench and tree box filter after LID. Storm event monitoring was conducted for the infiltration trench from May 2009 to August 2014 with a total of 38 storm events and 24 storm events in the tree box filter from July 2010 to July 2014. Hydrologic (i.e., total rainfall, antecedent dry day (ADD), runoff volume, etc.) and water quality (i.e. particulates, nutrients, organics, and heavy metals) parameters were analyzed before and after LID. The major findings of this study are as follows: The runoff before LID was discharged directly to the sewers and could lead to local flooding of transport systems and pollution to receiving waters during intense storm events. But, after LID the runoff was partially reduced for atleast 50% on the two (2) urban landuses. Furthermore, the pollutant concentration before LID was observed to be at high concentrations. However, it was reduced to an approximate of 60% after LID. With the combined processes of infiltration, filtration, retention and evapotranspiration that were provided by the infiltration trench and tree box filter, the runoff was partially reduced and a significant decrease in pollutant concentration has been observed. The results and findings of this study will help facilitate the LID for further application.

분쇄한 생마늘 10%와 식염을 6, 8, 10 및 12%로 달리하여 저염 마늘 된장을 제조하고, 상온에서 6주간 숙성시키면서 일주일 간격으로 시료를 취하여 숙성기간에 따른 품질 특성의 변화를 분석하였다. 숙성 시간이 경과할수록 명도는 감소하였으나, 적색도와 황색도는 유의적인 변화의 경향이 없었다. 염도는 된장 제조 직후에 비해 숙성 6주차에 1% 정도씩 증가하였으며, pH는 저장기간이 경과할수록 점차 감소하였으며, 산도는 이와 상반되게 증가되는 경향이었다. 환원당은 숙성기간의 경과와 더불어 유의적으로 증가하여 된장 제조 직후에 1.34~1.88 g/100 g이던 것이 숙성 6주차에는 7.25~9.13 g/100 g으로 변화하였는데, 식염의 첨가 농도가 낮을수록 환원당의 함량이 더 높았다. 아미노태 질소는 100~130 mg%에서 숙성 6주차에는 210~290 mg%로 약 2배 증가하였는데, 식염의 첨가 농도가 높을수록 아미노태질소의 함량은 더 낮았다. 된장의 발효 균주인 Bacillus 균주의 생육은 숙성 14일까지 증가되다가 그 이후부터는 감소되는 경향이었는데, 식염 10%와 12% 첨가군에서는 숙성 14일까지 Bacillus 균주의 생육이 양호하였다. 반면 효모는 된장의 숙성 초기에 급격히 감소하였으며, 숙성 21일 이후에는 일정범위를 유지하여 큰 변화는 없었다. 이상의 결과를 종합하여 볼 때 마늘이 첨가된 저염 된장은 염농도가 낮을수록 환원당이나 아미노태 질소의 함량이 더 높았고, 이화학적인 품질에도 크게 영향을 받지 않아 6% 정도의 식염첨가로 저염화가 가능할 것으로 확인되었다.

This study was performed to enhance contents of low molecular ginsenoside using steaming and fermentationprocess in low quality fresh ginseng. For increase in contents of Rg2, Rg3, Rh2 and CK in low quality fresh ginseng, a steam-ing process was applied at 90℃ for 12hr which was followed by fermentation process at Lactobacillus rhamnosus HK-9incubated at 36℃ for 72h. The contents of ginsenoside Rg1, Rb1, Rc, Re and Rd were decreased with the steaming associ-ated with fermentation process but ginsenoside Rg2, Rg3, Rh2 and CK increased after process. It was found that under thesteaming associated with fermentation process, low molecule ginsenosides such as Rg2, Rg3, Rh2 and CK were increased as3.231㎎/g, 2.585㎎/g and 1.955m/g and 2.478㎎/g, respectively. In addition, concentration of benzo[α]pyrene in extracts ofthe low quality fresh ginseng treated by the complex process was 0.11ppm but it was 0.22ppm when it was treated with thesteaming process. This result could be caused by that the most efficiently breakdown of 1,2-glucoside and 1,4-glucoside link-age to backbone of ginsenosides by steaming associated with fermentation process. This results indicate that steaming pro-cess and fermenration process can increase in contents of Rg2, Rg3, Rh2 and CK in low quality fresh ginseng.

등숙기 일조부족이 수량 및 수량구성형질, 쌀의 이화학적 특성 및 식미치에 미치는 영향을 분석하고자 자연광을 대비하여 35%, 55% 차광 처리한 결과는 다음과 같다. 1. 등숙기 차광처리에 의해 미품, 호품, 신동진의 등숙률, 현미천립중, 쌀 수량은 감소하였고 차광정도가 클수록 높은 감소율을 보였다. 2. 차광처리시 백미 단백질 함량은 증가하였고 35% 차광보다 55% 차광에서 높았으며, 미품이 호품과 신동진에 비해 단백질 함량의 변화가 적었다. 3. 차광처리시 아밀로스 함량 변화는 없었으나 식미치는 차광정도가 높을수록 감소하였고 미품이 신동진과 호품에 비해 변화가 적었다. 4. 차광에 의해 최고점도, 최저점도, 최종점도 및 강화점도는 낮아지고 호화온도와 치반점도는 높았다.

‘소다미’는 소비료 재배 적응 중만생 고품질 내도복 복합내 병성 품종육성을 목적으로 2003년 하계에 단간 다수성인 ‘익 산469호’(‘온누리’)를 모본으로 하고 도열병에 강하고 초형이 양호한 조생종 운봉31호를 부본으로 인공교배하였다. 보통기 보비 재배에서 ‘소다미’의 출수기는 8월 16일로 ‘남평’과 같 고 간장, 수수 및 수당립수는 각각 81 cm, 12개 및 134개이며 등숙률은 86.8%였다. ‘소다미’는 내냉성 검정에서 냉수구 임 실률은 52%로 소비와 비슷하나 ‘남평’보다 높았다. ‘소다미’ 는 흰잎마름병(K1 ～K3), 줄무늬잎마름병에 강하고 잎도열병, 및 멸구류 등의 해충에 약한 품종이다. ‘소다미’의 쌀 외관은 심복백이 없이 맑고 투명하며, 단백질 및 아밀로스 함량은 각 각 6.0% 및 19.0% 로 ‘남평’ 및 ‘소비’보다 낮았다. ‘소다미’ 의 지역적응시험 3개년간 평균 쌀 수량성은 보통기 소비료 재 배에서 평균 5.2 MT/ha로 ‘소비’보다 3% 높은 경향을 보였 고, 보통기 보비재배에서 6.0 MT/ha로 ‘남평’보다 9% 증수하 는 품종이며 적응지역은 충남이남 평야지 및 남서해안지이다.