• The Journal of the Convergence on Culture Technology
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• v.4 no.2
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• pp.161-169
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• 2018

This study aimed to evaluate seaweed polysaccharide extracts as a cosmetic material. To assess anti-microbial efficacy, Staphylococcus aureus (S. aureus) was treated with seaweed polysaccharide extracts and zones of inhibition were measured. In addition, the anti-inflammatory effect was confirmed in RAW 264.7cells, and seaweed polysaccharide extracts was applied to the dorsal skin of Sprague-Dawley (SD) rats to evaluate single-dose toxicity. As a results, seaweed polysaccharide extracts did not exhibit cytotoxicity at concentrations up to $1,000{\mu}g/mL$ in skin fibroblasts. Furthermore, when S. aureus was treated with 1% seaweed polysaccharide extracts, clear zones of $1.52{\pm}0.34cm$ formed, confirming sufficient anti-microbial activity. When RAW 264.7 cells were treated with seaweed polysaccharide extracts extract, nitric oxide (NO) production decreased in a concentration-dependent manner and the production of inflammation-related cytokines, such as interleukin 1 beta ($IL1{\beta}$), tumor necrosis factor alpha ($TNF{\alpha}$), and prostaglandin E2(PGE2), decreased. When seaweed polysaccharide extracts extract was applied at various concentrations to rats, symptoms did not change for more than 14 d, and there was no change in body or organ weights. In conclusion we found that seaweed polysaccharide extracts is not cytotoxic and has anti-microbial and anti-inflammatory effects. Therefore, it is suitable for use as a cosmetic material.

• Korean Journal of Soil Science and Fertilizer
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• v.31 no.2
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• pp.183-188
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• 1998

Changes of chemical and physical properties of the butchery waste compost were assessed when the wastepaper was used as a bulking agent (BP). Temperature of compost, with frequent turnover, was increased up to $83^{\circ}C$ even during the winter. Canon exchange capacity of the compost was increased with composting time, but pH, water content, total carbon, total nitrogen, C/N ratio and salt concentration were decreased to the extents showing a convergency. Heavy metal contents of BP-192 were lower than the standard criteria. Germination rate of cucumber seed, when BP-34 and BP-96 composts were applied more than 15 g, was under 40%, but those of BP-143 and BP-192 were 100%, irrespective of the amounts of compost used. The C/N ratio of the matured compost was 8.6. Results indicated that wastepaper might be employed as a bulking agent for butchery wastes composting.

• Korean Journal of Soil Science and Fertilizer
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• v.27 no.2
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• pp.111-116
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• 1994

These studies were carried out to investigate the possibility on the agricultural utilization of lake sediment collected in the Daecheong Lake. Several parameters to estimate the degree of maturity of compost by windrow system were tested during a 50 day periods, and the results were as follows : During the composting of Daecheong Lake sediment, C/N ratio decreased gradually from 18.9 at the beginning to 13.1 at the final, while CEC increased from 33.5me/100g to 62.5me/100g. The temperature of lake sediment pile was the highest as $52^{\circ}C$ at 15th day and then decreased slowly until $30^{\circ}C{\sim}40^{\circ}C$ after 50 days. The results may be suggested that Daecheong Lake sediment compost reaches an acceptable level of stability after about 50 days. In order to know the effect of the Lake sediment and its compost on the growth of tomato(Lycopersicum esculentum M.), pot experiments were performed. The appiication of lake sediment(AS) itself, sediment organic fertilizer(SOF), and NPK mixed with sediment organic fertilizer(NSF) was more effective for tomato plant height, fresh and dry weight, and chlorphyll content than those of control treatment. Also, the lake sediment compost improved the physico-chemical properties of soil such as pH, total carbon, total nitrogen, available phosphorous and CEC.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.2
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• pp.298-305
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• 2016

Prior research has attempted to develop a method for fermentation of onion vinegar to satisfy customer quality standard. Onion wine (OW) and onion vinegar (OV) were produced by alcoholic and acetic fermentation of onion extracts (OE) using Saccharomyces cerevisiae and Acetobacter pasteurianus, and their taste compounds (non-volatile organic acids, non-protein N compounds, and free sugars) were determined. Main components of non-volatile organic acids were malic acid (50.1%) and citric acid (26.9%) in OE, whereas malic acid (28.1%), acetic acid (20.8%), lactic acid (20.1%), citric acid (13.3%), and succinic acid (12.0%) were detected in OW. Total concentrations of non-volatile organic acids in OV were 4,612.0 mg/100 g, which was 3.9 and 2.3 times higher than those of OE and OW, respectively. Non-volatile organic acids except malonic acid and acetic acid were reduced during acetic fermentation. Non-protein N compounds increased 4.23-fold ($41,526.8{\mu}g/100g$) during alcohol fermentation, and urea content was the highest of non-protein N compounds at $33,816{\mu}g/100g$. The reduced values in OV might be used as a nutritious element of Acetobacter pasteurianus. Free sugars (glucose, fructose, and sucrose) were detected in OE, whereas only fructose was absent in OW and OV.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.4
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• pp.343-349
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• 1993

This study was conducted 1)to determine the factors responsible for the gradually increased rice yield by examining any improvements in yield-related characters and physiological characters among the historically recommended varieties of rice in Korea, and 2)to reveal the way of achieving further yield improvement by breeding in the future. Eight recommended varieties from 1911 to 1988 were selected and grown at the same conditions. The yield-related characters were observed at the harvest time, and the physiological characters such as RGR, NAR, LAR, SLA and L WR were estimated by the classical method of growth analysis. The newer varieties are shorter and those released after 1970's are greater in percent of filled spikelets and harvest index than the older varieties. There are no definite changing trends in the variations of number of panicles per hill, number of spikelets per panicle and 1000 grain weight according to the course of evolution in the recommended varieties. There is little evidence of improvement in the physiological characters such as NAR, LAR, SLA and LWR among the recently developed varieties compared with those of the older varieties. The increase in grain yield due to variety improvement, if any, is largely associated with the greater harvest index and percent of filled spikelets by breeding blight resistant and / or lodging resistant genotypes with short culm. It is suggested that increase in NAR should be carried out simultaneously with increase in harvest index to breed high yielding genotypes. I t appears to be important to breed genotypes with long culm in order to enhance light penetration into the canopy as long as they are lodging resistant. Since NAR is negatively correlated with LAR, it is unlikely to succeed to improve both characters simultaneously. The direct effect of NAR on RGR by path analysis is much larger than that of LAR, and hence it is suggested that breeding genotype with large NAR is more effective on enhancing RGR. It is also suggested that improving LAR through LWR is likely effective on increasing RGR.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.48 no.6
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• pp.465-468
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• 2003

In order to find out the basic information for salt tolerance in vice (Oryza sativa L.), effects of NaCl treatment on absorption of inorganic components and growth were investigated in 6 japonica and 5 tongil varieties and compared to the salt tolerance variety, Annapurna. The absorption of N and $\textrm{P}_2\textrm{O}_5$ was less repressed than that of $\textrm{K}_2\textrm{O}$, MgO, CaO, and $\textrm{Si}\textrm{O}_2$ which were a little affected by NaCl treatment. $\textrm{K}_2\textrm{O}$ was the most highly repressed component in the absorption of inorganic components, followed by MgO, CaO, total-N, $\textrm{P}_2\textrm{O}_5$ and $\textrm{Si}\textrm{O}_2$. $\textrm{Na}_2\textrm{O}$ content was increased about twenty times to the control at 30days after NaCl treatment, and tonsil varieties more than absorbed japonica ones. Dry weight of japonica varieties by NaCl treatment was less reduced than that of tonsil varieties, followed by Seomjinbyeo, Sinseonchalbyeo, Nakdongbyeo, Daechoungbyeo, Dongjinbyeo and Chuchoungbyeo in japonica group, and Milyang30, Gayeabyeo, Jangseongbyeo, Chilseongbyeo and Taebackbyeo in tonsil group. The relationship between dry weight reduction and Na/K ratio showed positively significant correlation in rice.

• The Korean Journal of Community Living Science
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• v.15 no.4
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• pp.3-10
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• 2004

The physicochemical and microbiological studies were conducted to examine the effect of Prunus mume extract on the Dongchimi fermentation. Dongchimi with the addition of various levels (0, 0.05, 01, 0.2 or 0.3%) of Prunus mume extract was fermented at $10^{\circ}C$ for 30 days. The pH of the product decreased in the course of fermentation and it was between 3.8~4.2 at 6~8 days fermentation. Total acidity was decreased by the addition of Prunus mume extract. A more rapid decrease in pH and an increase in total acidity were observed in the control Dongchimi than in that with added Prunus mume extract. The content of vitamin C increased for up to 10 days of fermentation and then gradually decreased. Reducing sugar content increased for up to 10 days, and the highest of sugar content was shown in the Dongchimi with 0.3% of added Prunus mume extract. As Prunus mume extract levels increased, the total viable cell number and the Lactobacillus cell number decreased. Dongchitni in which Prunus mume extract was added gained it,j optimum taste after 10 days of fermentation. The results of this study indicate that Prunus mume extract causes a delay in the fermentation of Dongchimi by slowing down pH drop and inhibiting the Lactobacillus cell growth.

• Journal of Life Science
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• v.14 no.3
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• pp.396-399
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• 2004

This study was investigated the changes of root length, tissue structure of root tip, and dry matter production of a Dongjinbyeo (DJ) cultivar subjected to 0.4 % agar medium with various concentration of NaCl (salt stress)- and polyethylene glycol 6000 (PEG, drought stress). Root length and dry weight of DJ plant were declined along the high concentration of PEG and NaCl in rice plants. To elucidate the changes of tissue structure in root tip to PEG- and NaCl-treatments, we examined the microscopic observation of root tip in NaCl- and PEG-treated rice plants using Toluidine blue O. By Toluidine blue O staining, methyl-lignin accumulation was found in the epidermis and outer cortex of the elongation zone at an early stage of PEG treatment, whereas was found only the outer cortex of the elongation zone of NaCl-treated root tip. The epidermis of NaCl-treated root tip became soften instead of methyl-lignin accumulation. TR ratio was increased along the high concentration in PEG- and NaCl-treated rice plant as a result of inhibited root elongation under PEG- and NaCl-treatment. From these morphological changes in root stimulated by drought and salt stress, we suggest that agar medium is useful to identify tolerant variety in germination stage under stressful environments.

• Journal of Korean Society of Forest Science
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• v.81 no.4
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• pp.325-336
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• 1992

The successional status and potential natural vegetation were examined in a mixed broadleaved-Abies forest located at Mt, Odae National Park. The examination was based on the subsequent process of generation replacement by understory saplings for the dominant canopy trees within 88 $5m{\times}50m$ belt transects. The transition matrix model, which was modified from mathematical theory of Markov chain, was employed to analyze the successional status of the study forest. The model suggests that the study forest is still seral, and it is considered to be more than 700 years away from the steady state or climax in terms of species composition. The simulations predict a remarkable decrease in the proportion of species composition of the present dominant Quercus mongolica and Tilia amurensi.s from current 28% and 13% to less than 3% and 5%, respectively, at the steady state. On the contrary, the proportions of Abies holophylla, Acer pseudo-sieboldianum, Carpinus cordata, and Pinus koraiensis will increase at the steady state. The ratio of mixture between deciduous and coniferous trees will be gradually changed from current 6.5 : 3.5 to 5.0 : 5.0 at equilibrium. Discussion for the problems of Quercus mongolica in successional status noted that the species behaved as a mid-successional dominant, not a climax species in the study forest. The hypothesis and sensitivity of the transition matrix model were also discussed to evaluate the applicability to the real situation. The overall results indicated that the present dynamics of the forest must reflect the seral state due to previous disturbance mainly by hyman related interference.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.9
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• pp.1373-1378
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• 2010

This study investigated the utilization of activated calcium (AC) as preservatives for wet noodle manufacturing. The quality characteristics and shelf-life of wet noodle made with sterilized distilled water, 5% alcohol, 0.1% AC plus 5% alcohol, 0.2% AC plus 5% alcohol, and 0.2% AC were evaluated. The total microbial count and pH value of wet noodle were determined during storage at $10^{\circ}C$. During storage at $10^{\circ}C$ for 42 days, pH of wet noodles was slightly decreased with increased storage periods. The pH values of wet noodles made with AC were higher than the others. Instrument textural characteristics (hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewingness) were measured and were not significantly changed during storage period. The total microbial counts in wet noodles increased with extended storage duration. With AC, microbial growth rate were decreased compared to the control for whole storage period. In sensory evaluation, a little difference was shown between control and AC or alcohol containing wet noodles and no significant differences during the storage period. It was concluded that shelf-life of wet noodles was extended two-fold or more by adding AC for storage at $10^{\circ}C$.