• Research in Plant Disease
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• v.22 no.1
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• pp.55-58
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• 2016

A Cucumber mosaic virus (named CMV-Tr1) isolated from the white clover (Trifolium repens) showing mosaic and malformation that found in a pepper field. Cucumber mosaic virus was identified through confirmation with PT-PCR, PCR-restriction fragment length polymorphism, and sequence analysis of coat protein (CP) gene. CMV-Tr1 mosaic symptom on the upper leaves of five tobacco species including Nicotiana benthamiana, Cucumis sativus, Physalis angulata, and Solanum lycopersicon. In Chenopodium quinoa and Vigna unguiculata the isolate showed local lesions in inoculated leaves. CMV-Tr1 compared with CMV-As in the sequence identity of CP gene. CMV-Tr1 showed 98.9% and 99.5% homologies at nucleotide and amino acid levels, respectively. Phylogenetic analysis of the CP gene indicated that CMV-Tr1 belongs to the CMV subgroup IB base on the CP. To our knowledge, this is the first report of CMV in T. repens in Korea.

• Korean journal of applied entomology
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• v.41 no.4
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• pp.255-261
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• 2002

Tomato russet mite, Aculops lycopersici Massee (Acari. Eriophyidae) was recorded in Korea and their SEM observations, distribution, host range, development on different temperature, and chemical control method were studied. Tomato russet mite is a microscopic animal (134.9 $\mu\textrm{m}$) with 2 pairs of legs which had 4 rays of feathered craw. Infected leaf turn reddish brown, stem loss hair, become shiny or surface cross-cracked, and shoot wilted or shrunk. Surface of fruit around fruit stalk appeared rusted or cross-cracked. It was found in glass greenhouse at Buyeo and Yuseong in Chungnam Province, Pyeongchang in Gangwon Province, and Chilgok and Guryongpo in Gyeongbuk Province. Convolvulus, black nightshade, chinese lanternplant, eggp1ant, morning glory, petunia, potato, pepper, tobacco and tomato were confirmed as a host plant in inoculation test. It could develop at temperature around $15-30^{\circ}C$, it took 6-11 days from eggs to adult, higher temperature shorten its life cycle. Female lived longer than male and it lived as long as 12 days at 25-28"C. Among acaricides tested, fenazaquin and cypermethrin were most effective.tive.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.2
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• pp.107-122
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• 2002

The purpose of this study was to develop menus for daily intake of 25g soybean protein and to analyse nutrients of these foods. Analytical values were compared to the theoretical one using the flood composition table and recommended dietary allowances for Koreans (7th revision). The results are as follows. 1. Soybean curd residue stew, Soybean curd, Kimchi saute, and hard boiled soybean and lotus root were selected for the menu for January, of which the content of soy bean protein(SBP) was 33.1g, soybean stew, soybean curd and soybean sprout saute, and Italian deep fried soybean curd were fur February, of which the content of SBP was 35.0g. The content of SBP in soybean paste soup with soybean curd, fried soybean curd and fried soybean curd roll, the menu for March, was 24.9g. That of April were soybean curd gratin with soymilk, soybean curd and ham with garlic dressing and the content of SBP was 26.3g. That of May were soybean porridge, soybean flour cake with honey (Dasik), soybean sprout soup and the content of SBP was 26.7g. That of June were soymilk, pan-fried soybean curd, steamed soybean curd with chicken and the content of SBP was 28.4g. That of July were noodle with soymilk, mapatofu, soybean curd salad and the content of SBP was 24.7g. That of August were soybean sprout with mustard dressing, Tossed green pepper with raw soybean flour, Tofu and Kimchi stew, soybean curd steak and the content of SBP was 26.2g. That of September were Chinese cabbage soup with raw soybean flour, sweet and sour tofu and the content of SBP was 23.2g. That of Oct. were Fermented soybean stew, soybean pan cake and the content of SBP was 24.3g. That of November were not-pressed soybean curd casserole, pan-fried mashed soybean curd with egg, stir frying deep-fried soybean curd with vegetables and the content of SBP was 22.4g. That of December were soybean curd and mushroom casserole, fried soybean curd and vegetables, hard boiled soybean curd and the content of SBP was 28.9g. 2. The ratio of the analytical value over theoretical value (A/B%) of one serving in kcal, carbohydrate, protein, fat ash and dietary fiber were 57.7~107.7% 42.9~131.9%, 79.2~118.3%, 54.5~ 100%, 40.7~80.8% and 42.1~113.2%, respectively.

• Journal of the Korean Society of Food Culture
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• v.8 no.2
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• pp.139-146
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• 1993

The predeccessor of Danjanjinja was Myorak temple which is built in the 7th century. At that age, the Buddhist culture of Japan had highly prospected by transmitting Buddhism to Japan from Han peninsular On the other hand, the private god of Fujiwara family in Danjanjinja is Uchigami which is one of typical Japanese popular belief like Dangshin of Korean's. Through these historical background, it could by presumed that the Kakitsisai might be the original form of Korean Buddhist sacrificial offerings from ancient age. So this study on Kakitsisai what had handed down from generation to generation about for 1300 years help us to study and estimate the ancient dietary culture of Korean and Japanese. 1. Kakitsisai performed high filling method in the sacrificial offerings like Kasuga, Horyuji and Korea. 2. The patterns and colors of high filling offerings are various in Korea and Japan. 3. They used unpolished rice by ancient rice, and called red and black one. We can guess both of countries ate unpolished rice at that age. 4. They used many kind of ancient wild fruits and vegetables. We could recognize what the ancients had eaten the foods.