• The monthly packaging world
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• s.224
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• pp.97-101
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• 2011

• Feed Journal
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• v.3 no.11 s.27
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• pp.44-51
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• 2005

• Food Industry
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• s.34
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• pp.88-89
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• 1976

• Journal of Plant Biology
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• v.6 no.1
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• pp.8-10
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• 1963

LA, Yong Joon (Coll. of Agr., Seoul National Univ.) Condial production of Cercospora beticola Sacc. on tomato juice agar. Kor. Jour. Bot. VI (1):8-10, 1963. Agar media containing various amount of tomato juice were tested to determine the degree of conidial production of Cercospora beticola. Non-sporulating culture on potato dextrose agar readily sporulated on agar media containing various amout of tomato juice 48 hours after transfer. Considerably small amount of sporulation occurred on agar media containing 10% of tomato juice. Sporulation increased considerably on media containing more than 20% of tomato juice; the higher the proportion of tomato juice in a medium, the greater the number of spores produced.

• Journal of Plant Biology
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• v.20 no.1
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• pp.23-27
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• 1977

In order to investigate the possibility of sugar beet culture in reclaimed area of our country and the salt tolerance of sugar beet, a variety Kawemegapoly was used for experimentation in plots of various salt concentration arranged in Kimpo reclaimed area located at Kyongkido Province. The salt concentration of cultivating layer of the field in the west coast of Korea began to decline from the middle of June and rises again in the middle of October growing season of sugar beet as generally seen in relaimed paddy fields of Korea. The soil of less than 0.5% salt concentration is most suitable for the culture of sugar beet has bery strong salt tolerance. The sugar accumulation of sugar beet in each plot declined once in the middle part or in latter September and began to proceed again from the early of October. Such temporary retrocession of sugar accumulation was observed.

• 베이커리
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• no.7 s.444
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• pp.152-155
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• 2005

계절이 여름의 한가운데로 성큼 접어들었다. 무더운 여름에는 뭐니뭐니해도 시원한 팥빙수가 최고다. 요즘 제과점마다 제 맛 살린 빙수 마련에 분주하다. 팥빙수에서 가장 중요한 것은 솜사탕처럼 보송보송 부드러운 얼음. 빙삭기를 살 때는 얼음 말고도 소음과 관리 편의성 등 따져볼 게 많다.

• Korean Chemical Engineering Research
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• v.52 no.5
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• pp.672-677
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• 2014

Torrefaction is a thermal treatment process to pre-treat biomass at temperature of $200{\sim}300^{\circ}C$ under an inert atmosphere. It was known that torrefaction process strongly depended on the decomposition temperature of the lignocellulosic constituents in biomass. In this work, the torrefaction characteristics of baggase has been studied. This study focuses on the relation between the energy yields, heating values, gas emission, volatile and ash constituents with torrefaction temperatures and times. The activation energies of baggase torrefaction has been studied by using TGA (Thermogravimetric Analyzer). From this work, it was seen that ash constituents and heating values were increased with torrefaction temperature, while volatile constituents and energy yields decreased. It was also found that carbon monoxide containing oxygen were decomposed at a lower temperature than those of hydrocarbon compounds, $C_xH_y$.

• Korean Journal of Environmental Agriculture
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• v.17 no.1
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• pp.39-42
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• 1998

In order to evaluate the biological activities of some fractions from the fungal(Pleurotus sajorcaju) fermentation products of sugar cane bagasses, the antimutagenicity, the glyceollin elicitor activity on soybean and the effect on the stem elongation in pea were observed. The alcohol extract fraction and DMSO soluble fraction had excellent antimutagenicity even though it is weaker than that of the extracts from the fruiting bodies. All of the extracts had the ability to elicit glyceollins in soybean cotyledons and these extracts could be helpful for plants to protect themselves from pathogenic contaminations. IAA and the extracts had shown synergistic effects on pea stem elongation in all experimental groups positively determined.

• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.355-359
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• 2017

We investigated and compared certain chemical properties of Korean natural honey and sugar-fed honey for assessing quality characteristics. The specification component was extracted using an organic solvent, and a single substance was isolated and identified as (E)-2-decenedioic acid. The content of (E)-2-decenedioic acid was $121{\pm}5.9mg/100g$ in sugar cane-fed honey and $127{\pm}4.5mg/100g$ in sugar beet-fed honey. Natural acacia, chestnut, and multi-floral honey contain $13{\pm}0.9$, $17{\pm}0.6$, and $13{\pm}1.3mg/100g$ of honey, respectively. Therefore, (E)-2-decenedioic acid was a major component of sugar-fed honey, however, it occurred in trace amounts in natural honey. We conclude that natural and sugar-fed honey can be distinguished by determining the (E)-2-decenedioic acid content.

• Venture DIGEST
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• no.10 s.123
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• pp.8-11
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• 2008

여행에서 숙소는 여행지 만큼이나 중요한 요소이다. 여행 중 잠시나마 내 집이 되어주는 호텔을 친절하게 설명해 주는 곳. 게다가 알뜰한 가격으로 제안해주는 호텔 온라인 예약 사이트가 있다. 과자, 사탕, 초콜릿...입맛과 기분에 따라 골라잡을 수 있는 종합선물세트처럼 저마다 특성을 가진 호텔들이 들어있는 곳, 메이트아이[호텔엔조이]의 세계로 떠나보자.