• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.41 no.2
• /
• pp.145-156
• /
• 1996

The effects of priming with different polyethylene glycol (PEG 6, 000) solutions on the germination, emergence characteristics and early plant growth in rice, barley and wheat were investigated. Rice, barley and wheat seeds were subjected to various priming conditions of osmotic potentials (-0. 75, -1.00 and -1.50 MPa) of PEG, and incubation period were 5 days at 25, 20, 2$0^{\circ}C$, respectively. The percentage of water absorption was highest in barely, and lowest in rice, and all the treatments enhanced water absorption in barley, but showed no significant effects in rice and wheat. Respiration quotient was lower than none PEG treatment seeds, and those of barley and wheat were higher than rice regardless of PEG concentration, and that of rice increased with high PEG concentration. Total germination percentage of osmoconditioning seeds with PEG was higher than that of none treatment seed, and those of barley and wheat were significant. The artificially deteriorated seeds with PEG treatment seeds after ageing treatment could recover to nearly the same germination level as that of the control seeds. The effects of coating polymer were higher than osmoconditioning with PEG, and germination characteristics in rice showed varietal difference at PVP and waterlock at recoated seeds after PEG treatment. Osmoconditioning with PEG reduced mean germination and emergence time, but there was no difference among PEG concentrations. The plant height of PEG treaed seed in rice was taller and those of barely and wheat showed varietal difference, and those of polymer-coated seed after PEG treatment were different among the polymers. The dry weight of PEG treatment were different among the crops, and those were increased with the high PEG concentration. The emergence percentage of PEG-treated seed were higher than none-treated seed, and those were decreased with the increased PEG concentration, and the highest emergence percentage of rice, barley and wheat were 90, 50 and 50% soil moisture content, respectively. The time to emergence in rice was longer than barley and wheat, and those in rice was shortened in high soil moisture content, and barley and wheat were shortened in low soil moisture content.

• Journal of the Korean Wood Science and Technology
• /
• v.10 no.1
• /
• pp.5-37
• /
• 1982

Plywood used for construction as a decorative inner material is inflammable to bring large fire accidents and burn out human life and their properties. To diminish the fire disaster, fire retardant plywood has been required indeed. In the methods of manufacturing the fire retardant plywood the soaking method is occasionally used. However after soaking plywood into fire retardant chemical solutions, redrying of soaked plywood is the most important. In this study, 3.5mm thin and 5.0mm thick plywoods were selected for fire retardant treatment. Treating solutions were prepared for 20% dilute solutions of ammonium sulfate, monoammonium phosphate, diammonium phosphate, borax-boric acid and minalith, and water solution. 1-, 3-, 6-, and 9 hour-soaking treatments were applied and after treatments hot plate drying was applied to those treated plywoods at $90^{\circ}C$, $120^{\circ}C$ and $150^{\circ}C$, of press temperature. Drying rates, drying curves, water absorption rates of fire retardant chemicals, weight per volume and fire retardant degree of plywood were investigated. The results may be summarized as follows: 1. The plywoods treated with ammonium sulfate, monoammonium phosphate and diammonium phosphate and diammonium phosphate showed increase of chemical absorption rate with proportion to increase of treating time, but not in case of the plywood treated with borax-boric acid and minalith. 2. In the treatment of definite time, the absorption rate per unit of volume of plywood showed higher in thin plywood (thickness of 3.5mm) than in thick plywood (thickness of 5.0mm). In both thin and thick plywoods, the highest absorption rate was observed in 9 hour-treatment of ammonium sulfate. The value was 1.353kg/$(30cm)^3$ in thin plywood and 1.356kg/$(30cm)^3$ in thick plywood. 3. The volume per weight of plywood after chemical treatment increased remarkably and. after hot plate drying, the values were to a little extent higher than before chemical treatment. 4. The swelling rates of thickness in chemical-treated plywoods increased similarly with that of water-treated plywood in 1- and 3 hour-treatment of both thin and thick plywoods. But in 6- and 9 hour-treatment, the greater increased value showed in water-treated ply wood than any other chemical, especially in thick plywood. 5. The shrinkage rates after hot plate drying showed the same tendency as the swelling rate, and the rate showed the increasing tendency with proportion to increase of treating time in thick plywood of both chemical and water treatments. 6. Among drying curves, the curves of water-treated plywood placed more highly than chemical-treated plywood without-relation to thickness in 6- and 9 hour-treatment except in 1- and 3 hour-treatment. 7. The drying rate related to thickness of treated plywood, was twice above in thin plywood compared with thick plywood. 8. The drying rate remarkably increased with proportion to increase of the plate temperature and, the values were respectively 1.226%/min., 6.540%/min., 25.752%/min. in hot plate temperature of $90^{\circ}C$, $120^{\circ}C$, $150^{\circ}C$ in thin plywood and 0.550%/min., 2.490%/min, 8.187%/min, in hot plate temperature of $90^{\circ}C$, $120^{\circ}C$, $150^{\circ}C$ in thick plywood. 9. In the treatment at $120^{\circ}C$ of hot plate temperature, the drying rates of chemical-treated plywood showed the highest value in monoammonium phosphate of thin plywood and in diammonium phosphate of thick plywood. But the drying rate of water-treated plywood was highest in 6- and 9 hour-treatment. 10. The fire retardant degree of chemical-treated plywood was higher than that of the untreated plywood as shown in loss of weight, burning time, flame-exhausted time and carbonized area. 11. The fire-retardant effect among fire retardant chemicals were the greatest in diammonium phosphate, the next were in monoammonium phosphate and ammonium sulfate, and the weakest were in borax-boric and minalith.

• Journal of Bio-Environment Control
• /
• v.18 no.4
• /
• pp.354-362
• /
• 2009

This study was performed to develop a suitable nutrient solution for standard rose substrate culture in a closed hydroponic system. 1/4, 1/2, 2/3 and 1 strength of the nutrient solution made by Japan National Institute of Vegetable and Tea Science (JNIVT) were supplied. The photosynthesis rate, quality and growth of cut flower were higher in the 1/2 and 2/3 strength of nutrient solution during high and low temperature period. Based on the above results, optimum nutrient solutions (UOS) were composed by nutrientwater (n/w) absorption ratio with 1/2S ($NO_{3^-}N$ 6.8, $NH_{4^-}N$ 0.7, $PO_{4^-}P$ 2.0, K 3.8, Ca 3.0, Mg 1.2, $SO_{4^-}S$ $1.2me{\cdot}L^{-1}$) at high temperature season and 2/3($NO_{3^-}N$ 9.7, $NH_{4^-}N$ 0.8, $PO_{4^-}P$ 2.2, K 5.0, Ca 3.9, Mg 1.5, $SO_{4^-}S$ $1.5me{\cdot}L^{-1}$) at low temperature season. The results of suitability examination showed that the EC level in newly composed nutrient solution (UOS) was more stable than other nutrient solutions due to its large amount of calcium and potassium. The growth of cut flower cultivated with UOS was higher than those of other nutrient solutions. Especially, the yield of cut flowers in UOS nutrient solution increased 1.4 times than that of other nutrient solution treatments. Consequently, the new nutrient solution investigated in this experiment was suitable for rose cultivation in a closed hydroponic system.

• Journal of Bio-Environment Control
• /
• v.14 no.3
• /
• pp.203-211
• /
• 2005

The experiment was conducted to investigate the nutrition absorption pattern in the growth stages and develope the optimal nutrient solution hydroponically grown the tomato in closed substrate culture system with the nutrient solution of National Horticultural Research Station in Japan into 1/2S, 1 S, and 2S. When plant was grown in 1/2 S, the growth and yield were high and the pH and EC in the rooting zone were stable. Suitable composition of nutrient solution for tomato was $NO_3-N$ 7.1, $PO_{4}$-P 2.1, K 4.0, Ca 3.1, Mg 1.2, and $SO_{4}-S\;1.2\;me{\cdot}L^{-1}$ in the early growth stage and $NO_3-N$ 6.5, $PO_4-P$ 2.3, K 3.4, Ca 3.1, Mg 1.1, and $SO_4-S\;1.1\;me{\cdot}L^{-1}$ in the late growth stage by calculating a rate of nutrient and water uptake. To estimate the suitability for the nutrient solution of tomato in a development of optimum nutrient solution of tomato developed by Wonkwang university in korea (WU), plant was grown in perlite substrate supplied with different solution and strengths(S) by research station for greenhouse vegetable and floricultuin in the Netherlands (Proefstation voor tuinbouw onder glas te Naaldwijk; PTG) of 1/2 S, 1 S and 2 S, respectively, The growth was good at the PTG and WU of 2 S in early growth stage, and at the WU 2S in late growth stage. The highest yield of tomato obtained in the WU of 2 S, although blossom-end rot was appeared in all treatments. pH and EC in root zone of WU of 2 S were stable during the early and late growth stage. Therefore when plant was grown in WU of 2 S, N and P content in the nutrient solution need to low, according N and P content of their leaves were high in WU of 2 S.

• Food Science and Preservation
• /
• v.22 no.2
• /
• pp.190-196
• /
• 2015

This study investigated the effects of sea tangle powder (SP) on the physicochemical and sensory characteristics of dumpling shells. Various dumpling shell samples were prepared with wheat flour containing different amounts of SP. The characteristics of the dumpling shell samples were investigated based on their viscosity, cooking properties, color values, and texture properties. Their sensory characteristics were evaluated by using seven scores. According to the amylograph data, the composite SP-wheat flour samples showed an increased gelatinization temperature with an increasing SP content, whereas the initial viscosity at $95^{\circ}C$ was decreased after 15 minutes. The increase of SP amount decreased the values of L and b whereas the a value increased. With regard to the textural characteristics, the dumpling shells with an increased amount of SP showed increased hardness, cohesiveness, and adhesiveness, whereas the SP addition reduced the springiness of the dumpling shell. The dumpling shell with the addition of 3% SP showed the highest overall acceptability in the sensory evaluation.

• Food Science and Preservation
• /
• v.21 no.6
• /
• pp.784-789
• /
• 2014

This work aimed to investigate the changes in the nutrient contents and antioxidant activity of Peucedanum japonicum Thunb. by ripening stage, growing condition, and blanching. The crude protein content of the young leaves (3.6~4.3%) was higher than that of the mature leaves (3.1~3.9%). Higher calcium contents were observed in the greenhouse-cultivated samples (225.9~259.2 mg/100 g) compared to the field-cultivated samples (178.5~199.5 mg/100 g). The vitamin C and folate contents (18.1~83.8 and 175.8~220.2 mg/100 g, respectively) of the field-cultivated samples were significantly (p<0.05) higher than those of the greenhouse-cultivated samples (13.1~57.7 and 133.0~148.8 mg/100 g, respectively). The growing condition and blanching were significant factors affecting the changes in the vitamin and polyphenol contents. The ${\beta}$ carotene contents of the blanched samples increased 2.6-fold compared to those of the raw samples. The total polyphenol contents (10.2~17.1 mg/g extract) and DPPH radical scavenging activity ($IC_{50}=2.0{\sim}3.0mg/ml$) of the blanched samples were significantly (p<0.05) higher than those of the raw samples (1.8~4.3 and $IC_{50}=16.2{\sim}21.1mg/ml$, respectively).

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.4
• /
• pp.530-536
• /
• 2014

In this study, we investigated the quality and antioxidant activity of wet noodles fortified by adding brown rice and sorghum powders. Wet noodles were divided into four groups: WN-p (wheat flour 100%, purified salt 2%), WBN-b (wheat flour 80%, brown rice powder 20%, bamboo salt (${\times}1$) 2%), WBSN-b (wheat flour 80%, brown rice powder 10%, sorghum powder 10%, bamboo salt (${\times}1$) 2%), and WSN-b (wheat flour 80%, sorghum powder 20%, bamboo salt (${\times}1$) 2%). The wet noodles were evaluated for their quality characteristics and capacities to scavenge free radicals. The weight, volume, capacity to absorb water, and turbidity of cooked WBSN-b were close to those of cooked WN-p. Springiness, cohesiveness, and chewiness of cooked WBSN-b were the highest among all cooked noodles added with brown rice or sorghum powders and textural properties of cooked WBSN-b were not significantly different from WN-P. In the sensory evaluation, the overall acceptance of WBSN-b received the highest score of 6.4 points, which was higher than the score for WN-p. DPPH and hydroxyl radical scavenging activities increased significantly with addition of brown rice and sorghum powder, and radical scavenging activities of WBSN-b and WSN-b were the highest. In conclusion, wet noodles added with 10% brown rice powder, 10% sorghum powder, and 2% bamboo salt (${\times}1$) exhibited the same quality properties of WN-p. Addition of 10% brown rice powder, 10% sorghum powder, and 2% bamboo salt (${\times}1$) increased the sensory and antioxidant activities of wheat flour noodles.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.12
• /
• pp.1762-1768
• /
• 2016

The objective of this study was to investigate the physicochemical properties of rice flour at different degrees of milling (DOM) and their influence on cooking, color, textural, and sensory properties of rice noodles. Higher DOM flour resulted in higher value of lightness and lower value of yellowness. Transition temperatures of rice flour were not significant, whereas the enthalpy of gelatinization increased with an increase in milling degree. Rice noodles were prepared with rice flours of DOM, and their quality and sensory properties were investigated. Cooking properties of rice noodles were not affected by DOM; however, color values were affected by DOM. In textural properties, values of hardness and chewiness of rice noodles were significantly reduced with an increase in milling degree. The sensory scores for overall acceptability, appearance, and texture were highest in higher DOM noodles (DOM 10% and DOM 12%).

• Economic and Environmental Geology
• /
• v.48 no.3
• /
• pp.213-219
• /
• 2015

Samples from soils and crops were collected and analyzed in order to investigate the interactions of selenium among rocks, soils, and crops by hydrothermal alteration near epithermal mines in the region of Mio-san, Haenam. Soil samples included 6 samples each from mountain and farm area and compositional minerals and their contents were analyzed by water content, pH, ICP, XRD, XRF. Crop samples from onion and scallion were analyzed for chemical composition to elucidate the relationship with soils. Results from XRD analysis for soil samples showed that major compositional minerals are qualtz and feldspar, and illite, chlorite, hematite formed by hydrothermal alteration were included on a small scale. The pH ranges of soil samples from mountain and farm were measured at 4.6~4.9 and 5.2~6.7, respectively. The higher pH in farm soils may result from fertilization during agricultural activities. Results from ICP analysis showed that, compared to soil samples from mountain area with no potassium and calcium, significant amount of K and Ca were detected in soil samples from farms which is affected by fertilization. In a similar manner, potassium and calcium were absorbed and detected in crop samples at relatively high concentrations (116.89~169.79 ppm for K and 20.18~32.29 ppm for Ca). While the selenium contents in soil samples ranged from 18.35 ppb to 70.31 ppb which showed no significant difference, high concentrations of selenium were detected in onion (119.48~179.50 ppb) and scallion (146.65 ppb). These difference in enrichment for each element may result from the distinctive adsorption characteristics depending on crops.

• Korean Journal of Food Science and Technology
• /
• v.29 no.1
• /
• pp.90-95
• /
• 1997

A study was conducted to investigate the effects of rice bran dietary fiber on wheat flour rheology and wet noodle quality. More than 99% of rice bran dietary fiber contained smaller particle size than $250\;{\mu}m$. The initial pasting temperature, peak and final viscosities in amylograph, and the water absorption and dough stability in farinograph increased with the increase of rice bran dietary fiber concentration. The lightness values decreased with the increase of rice bran dietary fiber concentration in raw noodles as well as cooked noodles. The addition of rice bran dietary fiber was not effective on the cooked weight and volume of cooked noodles. However, the cooking loss of cooked noodles was the highest in control, and increased with the increase of rice bran dietary fiber concentration. Most of texture parameters (hardness, adhesiveness, gumminess and chewiness) of cooked noodles increased, but the cohesiveness decreased with the increase of rice bran dietary fiber concentration. There were no significant differences in appearance, taste and acceptability of cooked noodles between control and noodles containing 3% and 6% rice bran dietary fiber.