• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.698-702
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• 1993

Effect of heating temperature on elution patterns of soluble carbohydrate of legume starches and the texture of starch gels was investigated. The elution profiles of soluble carbohydrate obtained by Sepharose 2B-CL showed that the larger molecules were leached as the heating temperature increased. The elution profiles of soluble carbohydrate of cow pea and mung bean starches were similar, but those of kidney bean starch were different. The gel structures of cow pea and mung bean were stable with showing high values in hardness and cohesiveness. But red bean and kidney bean gels were weak in hardness and cohesiveness. As the heating temperature rised, hardness and cohesiveness were increased in gels prepared by heating for 15 min. However, the gels made by heating for 1 hour showed that less hard and more cohesive gels from cow pea and mung bean, while harder and more cohesive gels from red bean and kidney bean were obtained as the heating temperature increased from $85^{\circ}C\;to\;95^{\circ}C$.

• Journal of the Korean Geophysical Society
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• v.7 no.2
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• pp.99-112
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• 2004

The Basin, a marginal basin located between the Antarctic Peninsula and the South Shetland Islands, is consist of three small basins, the Central, Eastern, Western Basins. Seismic data obtained on December 1995 show well-defined spreading ridges, basement highs, faults, morphology of the basin, distribution of sediments, crustal and sedimentary deformation, diapirs, and contourites. The main spreading axis of the Central Bransfield Basin connecting Deception and Bridgeman Islands continues up to the central part of the Eastern Basin, whereas deep basin covered by thick sediments without any spreading structures develops in the northeastern part. This indicates that back-arc spreading along the axis of the Bransfield Basin has been taken place in the southwestern part of the Eastern Basin, not in the northeastern part. Many NW-SE trending faults perpendicular to the axis of the basin would be related with strike-slip movement of the Shackleton Fracture. Zone. Extensinal strutures like deep basin without any spreading structures in the northeastern part, normal faults and diapirs on both continental slopes of the Eastern Basin would be formed by extension as a consequence of the sinistral movement between Antarctic and the Scotia plates.

• 주택과사람들
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• no.6 s.217
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• pp.70-73
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• 2008

독특한 설계와 디자인으로 주택 업계에서 명성을 쌓아온 동부건설이 올해도 활발한 활동을 선보인다. 특히 최고의 투자처로 각광받고 있는 흑석 뉴타운과 용산, 인천 귤현 등 서울.수도권 지역에 최고급 디자인의 아파트를 공급할 계획이라 수요자들의 관심이 집중되고 있다.

• Korean Journal of Plant Resources
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• v.26 no.2
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• pp.159-168
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• 2013

The study was conducted to determine the content of phenolics and flavonoids, antioxidant activity and antioxidant enzyme activity for the extract from 7 days old sprouts of cowpea (cv. "Seowon"), mungbean (cv. "Owool") and soybean (cv. "Pungsannamulkong"). Sprout length and weight of soybean sprouts were higher than those of cowpea and mungbean sprouts. Total phenolics content [mg ferulic acid equivalents (FAE) $kg^{-1}$ DW] was highest in soybean sprout extracts (82.2 mg $kg^{-1}$), followed by cowpea (32.2 mg $kg^{-1}$) and mungbean (24.5 mg $kg^{-1}$) sprout extracts (p < 0.05). The result of total flavonoid level [mg rutin equivalents $kg^{-1}$ DW] had same tendency to the total phenolics, showing lower amounts. The antioxidant activity of the methanol extracts from all the plant dose-dependently increased. DPPH (1,1-diphenyl-2-picryl hydrazyl radical) free radical scavenging activity was higher in cowpea (44%) and mungbean (42%) sprouts than in soybean sprouts (25%). Among antioxidant enzymes, APX and POX activities were highest in cowpea sprouts and CAT and SOD activities in soybean sprouts. The results showed that total phenolics content ($r^2$ = 0.5320 ~ 0.9032) and total flavonoids level ($r^2$ = 0.4672 ~ 0.9380) were highly correlated with antioxidant or with antioxidant enzyme activity, and that the level and activity of biologically active substances were different depending on plant species.

• Korean Journal of Human Ecology
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• v.6 no.2
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• pp.157-166
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• 1997

Studies were carried out to investigate formation of Mook and its physical properties as well as the effects of amylose and amylopectin on the texture of Mook which were made from cowpea, mung bean, acorn, buckwheat, kidney bean, potato, rice, corn and wheat starches. Texture parameters of 10% starch gels were significantly different depending on the kind of starches. However, there were no significant differences in those of gels of starches commonly used for the preparation of mook. It was appeared that gel indices of cowpea, mung bean, acorn and buckwheat starch gels were in the range of 2.11-2.37, elastic limits were more than 0.60, gel strength coefficients were in the range of 700-1400 and brittlnesses were 0.23-0.62. It was also appeared that gel index and elastic limit were affected by amylopectin and gel strength coefficient and brittleness, by amylose, and that these two fractions were not able to form gel like Mook unless they were combined with proper proportion. Effect of addition of amylose from cereal and potato starches to cowpea starch or cowpea amylopectin were different from that of cowpea amylose. When cereal starches were supplemented by cowpea starches, gel strength coefficients and brittlenesses of their gels were increased, but gel indices and elastic limits were not changed. However, potato starch gel was improved to be similar to Mook with increasing of gel strength coefficient and appearance of brittleness by addition of cowpea amylose.

• Proceedings of KOSOMES biannual meeting
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• 2003.11a
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• pp.175-180
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• 2003

Water temperature data of National. Fisheries Research and Development Institute (NFRDI) during periods of 19m to 2002 were analyzed to investigate the effect of the water temperature on catches of anchovy and laver in the eastern part of the Southern Waters of Korea The annual catches of anchovy and laver increased gradually although they showed fluctuations each year. Our findings indicated tint the catches cf anchovy and laver were controlled by various oceanographic conditions, mainly water temperature. The appearance of cooler sea surface water, warmer water at 0 to 20 m depth, and bottom water of about $15^{\circ}C$ caused relatively lower catches.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 2003.04a
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• pp.67-72
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• 2003

제주도 동부지역에 설치한 심부관측정과 지하수 개발공에 대한 시추코아 지질검층, EC 및 수온검층, 지하수위 관측, 수질조사 등의 자료를 기초로 이 지역의 지하지질 분포와 지하수 부존특성에 대해 해석을 실시하였다. 제주도 동부 해발 200m 이하지역은 평균 해수면 하 90~120m 깊이까지 투수성이 좋은 용암류 누층으로 이뤄져 있으며, 일부지역에서는 서귀포층 상부에 유리쇄 설성 각력암층(hyaloclastite breccia)이 두껍게 분포하고 있어 담수지하수의 확산과 해수의 유입이 잘 일어날 수 있는 지질상태를 이루고 있다. 특히 서귀포층은 G-H비에 의한 담.염수 경계면 분포 깊이보다 깊은 위치에 존재하고 있어 제주도 서부지역에서처럼 담수지하수를 저류 해주는 역할을 기대하기 어려운 것으로 판단된다. 제주도 동부지역 지하수체는 수직적으로 담수지하수, 저염지하수, 염수지하수로 구분할 수 있으며, Ghyben-Herzberg 원리가 적용되는 담수렌즈(기저지하수) 두께는 일반적인 G-H비 보다 훨씬 얇은 평균 1:20의 비율을 나타냈다. 담수렌즈는 대체로 해안으로부터 내륙쪽 8km 지역까지 광범위하게 발달하고 있으며, 담수렌즈 포장량은 822백만톤(공극율 5%)에서 1,970백만톤(공극율 12%)의 범위로 추정되었다.

• Korean journal of food and cookery science
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• v.10 no.1
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• pp.76-79
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• 1994

This study was carried out to examine changes in morpholgy and crystallinity of cowpea starch during preparation of chongpo-mook(starch gel food). It was known by photornicroscopy under polarized light and X-ray diffractometry that cowpea starch had lost its crystallinity at the temperature range of 70∼75$^{\circ}C$ It also was obserbed by scanning electron microscopy that overall shape of starch granules was maintained inspite of swelling to considerable extent at the range of 65∼75$^{\circ}C$, however, granules were folded after solubles were extracted out of them above 85$^{\circ}C$. Mechanism of gelation seemed to be formation of junction zones stabilien by groups of weak H-bonds, not by recrystalliztion according to the results of DSC thermogram of reheating of sample pan after cooling and X-ray diffractogram of reheated cowpea starch gel.

• The Korean Journal of Mycology
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• v.44 no.1
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• pp.61-63
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• 2016

Sclerotium rot disease on cowpea (Vigna sinensis King) was observed in the exhibition field of Gyeongsangnam-do Agricultural Research and Extension Services in September 2015. Lesions were covered by white mycelial mats, and numerous sclerotia were formed on the stem near the soil line. The sclerotia were globoid in shape, 1~3 mm in size and white to brown in color. The optimum temperature for mycelial growth and sclerotia formation on potato dextrose agar (PDA) was $30^{\circ}C$, with the hyphal width of $4{\sim}8{\mu}m$. For molecular identification, the complete internal transcribed spacer (ITS) rDNA region of the causal fungus was sequenced and analyzed. Based on the mycological characteristics, ITS rDNA sequence analysis, and pathogenicity test, this fungus was identified as Sclerotium rolfsii. This is the first report of sclerotium rot on cowpea caused by S. rolfsii in Korea.

• Korean journal of food and cookery science
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• v.13 no.5
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• pp.627-634
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• 1997

The purpose of this study is to examine the effect of protein content on the physicochemical properties, gelatinized characteristics and textural properties of cowpea precipitate gels stored for 24 hrs and 48 hrs at room temperature. The contents of protein, total fat, and ash ranged from 0.35%∼1.38%, 0.54%∼0.64%, and 0.21%∼0.25%, respectively. The X-ray diffraction patterns were all Ca-type, showing no difference according to the protein content. Protein content did not make any difference in the blue values of cowpea precipitate. The blue value of cowpea precipitate powder as protein content was decreased. The water-binding capacity of cowpea precipitate powder increased as the protein content increased. Swelling power and solubility of cowpea precipitate powder increased as protein content decreased. The transmittance of cowpea precipitate powder was not different according to the protein content. The initial pasting temperature of cowpea precipitate powder by differential scanning calorimetry (DSC) and rapid visco analyser (RVA) showed no differences according to the protein content. In sensory evaluation, the color and clarity of cowpea precipitate gels stored for 24 hrs and 48 hrs at room temperature as the protein content increased, and the hardness, cohesiveness, springiness, acceptability were greater when the gels were stored for 48 hrs. Instrumental analyses using a rheometer showed that the hardness, gumminess, and chewiness of cowpea precipitate gels stored for 24 hrs, which was increased as the high protein content increased. For the gels stored for 48 hrs, all other factors are significantly different except cohesiveness as the protein content increased.