• FLOWER RESEARCH JOURNAL
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• v.16 no.2
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• pp.134-142
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• 2008

This work aims to obtain basic information for seed propagation of Hydrangea serrata for. acuminata. The germination percentage of the seeds taken on 15 November, 30 December, and 23 January was $90.0{\pm}4.16%$, $84.4{\pm}5.52%$, and $88.9{\pm}2.40%$, respectively. This suggest that seeds of Hydrangea serrata for. acuminata are non-dormant seeds. The optimum temperature for germination was $25^{\circ}C$ and light was necessary. Most of the growth parameters (shoot and leaf length, stem diameter, root length, no. of roots, T/R ratio, and fresh and dry wts.) were significantly greater at $25/20^{\circ}C$ and $25^{\circ}C$ than at the other temperatures. Low T/R ratio at relatively cool temperatures (15 and $20^{\circ}C$) was caused by suppressed top growth. In light quality treatment, red light (RL) significantly enhanced stem elongation. The greatest photosynthetic pigments (total chl, chl a/b, and carotenoid) were observed in seedlings grown in blue light (BL), followed by seedlings grown in RL+BL. When blue light was added, higher pigment contents were found. Effect of plug cell size (50, 72, 128, 162 and 200 cells) on the growth of seedlings was investigated. The highest top growth was observed in seedlings grown in 50 cell trays, followed by seedlings grown in 72, 128, 162, and 200 cell trays. However, there was no significant differences between 162 and 200 cell trays. Especially, smaller size leaves were observed in seedlings grown in smaller cell trays (lower volume and high plant density).

• Korean Journal of Plant Resources
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• v.22 no.2
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• pp.136-144
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• 2009

Germination tests on 3 species that have potential for use as sprout vegetables, such as Coreopsis tinctoria, Saussurea pulchella, and Matricaria recutica, were conducted for 20 days under different temperatures of $15{\sim}30^{\circ}C$, and conditions of light and dark. C. tinctoria showed germination of 83% under $15^{\circ}C$ and dark condition after 4 days, S. pulchella 51.7% under $25^{\circ}C$ and light condition after 20 days, and M. recutica 90.3% under $25^{\circ}C$ and dark condition after 4 days. To investigate optimum plantlet size before greening treatment, seeds germinated were allowed to grow under darkness. The optimum growth of C. tinctoria was obtained under $30^{\circ}C$ after 5 days, S. pulchella under $25^{\circ}C$ after 6 days, and M. recutica under $20^{\circ}C$ after 6 days. Greening treatment resulted in diminished longitudinal growth, but C. tinctoria and S. pulchella showed more vigorous latitudinal growth. Days required before marketing as sprout vegetables were different according to species - Three days of greening was good for C. tinctoria, 2 for S. pulchella, no greening for M. recutica. Generally, tightly sealed containers for minimum water loss were recommended for storage of sprout vegetables after harvest. However, storage methods for each species were different depending on various factors like temperature of storage, presence of ventilation holes of storage packages and forms of marketing. More detailed research for above 3 species is proposed.

• Applied Chemistry for Engineering
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• v.22 no.5
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• pp.551-554
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• 2011

One of the key issues in the research of organic field-effect transistors (OFETs) is the low-voltage operation. To address this issue, we synthesized poly(styrene-r-benzocyclobutene-r-methyl methacrylate) (P(S-r-BCB-r-MMA)) as a thermally cross-linkable gate dielectrics. The P(S-r-BCB-r-MMA) showed high quality dielectric properties due to the negligible volume change during the cross-linking. The pentacene FETs based on the 34 nm-thick P(S-r-BCB-r-MMA) gate dielectrics operate below 5 V. The P(S-r-BCB-r-MMA) gate dielectrics yielded high device performance, i.e. a field-effect mobility of $0.25cm^2/Vs$, a threshold voltage of -2 V, an sub-threshold slope of 400 mV/decade, and an on/off current ratio of ${\sim}10^5$. The thermally cross-linkable P(S-r-BCB-r-MMA) will provide an attractive candidate for solution-processable gate dielectrics for low-voltage OFETs.

• Journal of Mushroom
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• v.18 no.4
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• pp.303-310
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• 2020

The cultivation of Sparassis crispa in the beginning of the 2000s in South Korea, and the cultivar 'Neowul' bred in the Chonbuk Agricultural Research and Extension Service were registered first in 2016. However, there is no manual for the cultivation of Sparassis crispa, and therefore, there remains a big difference in its harvest rate across farms. Herein, we aimed to study the primordium formation conditions of Sparassis crispa 'Neowul' according to the medium pH, medium moisture content, and inoculum volume of liquid spawn and develop a stable production technology. We found the annual yield per bottle relating to the cultivation period, harvest rate, and the weight of fruiting body to be the highest at 363.6 g in the area cultivated at pH 3.8. However, it is thought that cultivation by adjusting the pH to 3.9±1 would be necessary for stable production, considering that at pH 3.6, the yield sharply reduced to 189.5 g. Moreover, the culture period was shorter at pH 4.0 compared with that at pH3.8, and the cultivation period at pH 4.0 was the same as that at pH 3.8. No significant difference in the weight of the fruiting body at different conditions was recognized. Additionally, it is difficult to regulate the pH precisely in practical applications in the farms. It is thought that 341.8 g Sparassis crispa will be produced per bottle annually if the medium moisture content is adjusted to 65%, liquid spawn inoculum volume is equivalent to 4% of the medium volume, and the humidity in the culture room is set to below 50%.

• Journal of the Korean Geotechnical Society
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• v.24 no.12
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• pp.103-111
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• 2008

Soils naturally contain grains of different minerals which may be dissolved under chemical or physical processes. The dissolution leads changes in microstructure of particulate media, such as an increase in local void or permeability, which affects the strength and deformation of soils. This study focuses on the small strain stiffness characteristics of vanishing mixtures, which consist of sand and salt particles at different volume fractions. Experiments are carried out in a conventional oedometer cell (Ko-loading) integrated with bender elements for the measurement of shear waves. Dissolutions of particles are implemented by saturating the mixtures at various confining stresses. Axial deformation and shear waves are recorded after each loading stage and during dissolution process. Experimental results show that after dissolution, the vertical strain and the void ratio increase, while the shear wave velocity and small strain shear modulus decrease. The decrease of the velocity results from the void ratio increase and particle contact decrease. The process monitoring during dissolution of the particles shows that the vertical strain dramatically increases at the beginning of the saturation process and converges after vanishing process finishes, and that the shear wave velocity decreases at the beginning and increases due to the particle reorientation. Specimens prepared by sand and salt particles are proved to be able to provide a valuable insight in macro structural behaviors of the vanishings mixtures.

• Journal of the Korean Society of Food Culture
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• v.21 no.3
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• pp.290-296
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• 2006

Physicochemical and sensory characteristics of the walnut bread with various levels of resistant starch were investigated in this study. Water contents of dough had significantly the largest value of 44.91% with 10% substituted sample group and the control group had significantly the lowest value (p<0.05). Volume of 10 and 20% substituted sample groups and control group were not significantly different. The 10 and 20% substituted groups had significantly the lower hardness compared to those of control group. Results of sensory characteristics showed significantly higher savory aroma, astringent flavor with 30% substituted sample group at p<0.05. Savory aroma was not significantly different among the walnut breads. Acceptance test of walnut bread with 10% substituted sample group showed the higher appearance, savory flavor, texture, and overall acceptability and they did not show significant differences with the 20% substituted sample groups. Quality characteristics of walnut bread with 10% and 20% substituted sample groups indicated significantly similar or higher values compared to those of control.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.30 no.2C
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• pp.85-93
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• 2010

The shear stiffness has become an important design parameter to understand the soil behavior. In particular, the elastic moduli and void ratio has been considered as important parameters for the design of the geotechnical structures. The objective of this paper is the development of the penetration type Field Velocity and Resistivity Probe (FVRP) which is able to assess the elastic moduli and void ratio based on the elastic wave velocities and electrical resistivity. The elastic waves including the compressional and shear wave are measured by piezo disk elements and bender elements. And the electrical resistivity is measured by the resistivity probe, which is manufactured and installed at the tip of the FVRP. The penetration tests are carried out in calibration chamber and field. In the laboratory calibration chamber test, after the sand-clay slurry mixtures are prepared and consolidated. The FVRP is progressively penetrated and the data are measured at each 1 cm. The field experiment is also carried out in the southern part of Korea Peninsular. Data gathering is performed in the depth of 6~20 m at each 10 cm. The elastic moduli and void ratio are estimated based on the analytical and empirical solutions by using the elastic wave velocities and electrical resistivity measured in the chamber and field. The void ratios based on the elastic wave velocities and the electrical resistivity are similar to the volume based void ratio. This study suggests that the FVRP, which evaluates the elastic wave velocities and the electrical resistivity, may be a useful instrument for assessing the elastic moduli and void ratio in soft soils.

• Korean Journal of Soil Science and Fertilizer
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• v.45 no.3
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• pp.435-443
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• 2012

This study investigated soil carbon storage and microbial activities influenced by different management practices in rice paddies and pastures. Soils under a single-crop farming of rice (CON) and rice-Italian ryegrass rotation farming (IRG) were compared in Jangheung, Jeollanam-do, Seocheon and Cheonan, Chungcheongnam-do. Soils from pastures were analyzed to investigate the effect of duration period (P1, P2, P3) in Namwon, Jeollabuk-do and Seosan, Chungcheongnam-do. In rice paddy, total and particulate carbon (PC) concentrations in the IRG soils were significantly higher than those in the CON soils both in Jangheung and Seocheon where the IRG has been established for three years, whereas carbon concentrations were not significantly different in Cheonan where IRG planting history is only one year. In rice paddy soils, PC was suggested as an early indicator to monitor changes in soil carbon storage followed by adopting different management practices. In pasture, total and PC concentrations increased with duration period especially in the 0-5 cm soils. Contrary to the rice paddy soils, the magnitude of change in PC concentration is not as great as that in total carbon concentration, implying that there is a need to develop a new early indicator other than PC using different fractionation scheme. The soil carbon storage in pasture also increased with years since establishment and the increasing rate was significantly greater in the early stage (0-5 yrs) than the later one (> 5 yrs). Microbial activities measured from fluorescein diacetate (FDA) hydrolysis analysis were significantly lower in the IRG soils than CON soils, whereas no difference was observed in the pastures of different ages. This shows that FDA activity is not a sensitive indicator to differentiate soil qualities influenced by management practices if it is used by itself.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.8
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• pp.971-978
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• 2017

Danggui leaf (Angelica acutiloba Kitagawa) has numerous dietary fiber and healthy functional properties such as anti-inflammatory activity. However, it is usually discarded after its roots are harvested. For wide application of danggui leaf, squeezed danggui leaf juice was used for making pan bread. Treatments included imported wheat flour (IMWF) and domestic wheat flour (DOWF) as a control, 1% soluble solid contents of squeezed danggui leaf juice instead of wheat flour (1% SDLJ), 2% SDLJ, 3% SDLJ, and 4% SDLJ. In the fermentation expansion, dough volume was not significantly different between DOWF and 1% SDLJ, whereas it decreased according to increased amount of squeezed danggui leaf juice. Regarding physical properties, springiness and cohesiveness decreased according to increased amount of squeezed danggui leaf juice and longer storage period. Gumminess, brittleness, and hardness increased according to increased amount of squeezed danggui leaf juice, although these were not statistically different among IMWF, DOWF, and 1% SDLJ after making pan bread. Principal component analysis (PCA) was performed to assess the correlation between storage period and physical properties. In the PCA, variance proportion of principal component (PC) 1 was 0.87 while that of PC 2 was 0.10. Further, 1% SDLJ showed similar results as DOWF and INWF after making pan bread and after 3 days of storage. In conclusion, use of 1% SDLJ is desirable for making squeezed danggui leaf juice.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.168-180
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• 2015

This study set out to make sponge cake a product of confectionery and bakery to expand the uses of rice bran and conducted a preliminary experiment to revise and supplement the addition of rice bran. The study sought to determine the level of added rice bran, 0~20%, by taking into account the taste, color, and marketability of rice bran in order to provide basic data for the possibilities of new product development and increase the usage of rice bran. As for the general composition, moisture, protein, fat, carbohydrate, and ash content comprised 9.50%, 15.51%, 18.12%, 48.17%, and 8.70% of the rice bran powder respectively. The pH of the dough decreased significantly with increased levels of rice bran. The specific gravity of the dough tended to rise significantly with the addition of rice bran. The group of 0% rice bran powder recorded the highest score of brightness, whereas the group of 20% rice bran powder scored lowest in terms of brightness. While there were significant differences between the control and experiment groups, no significant differences were found among the addition groups. Hardness also showed a tendency to significantly increase. The sensory evaluation results indicate that the group of 0% rice bran powder recorded the highest overall preference score at 5.00 and that the group of 20% rice bran powder had the lowest overall preference score at 2.87. The results also suggest that 10% rice bran powder sponge cake could be helpful in improving physical quality.