• Korean Journal of Environment and Ecology
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• v.8 no.1
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• pp.27-42
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• 1994

Vegetational structure and successional sere were investigated for evergreen broad-leaved forest in Hongdo. Forty-nine plots were classified into six groups, which are Camellea japonica community, Machilus thunbergii community, Castanopsis cuspidata var. sieboldii-Machilus thunbergii community, Castanopsis cuspidata var. sieboldii community, Castanopsis cuspidata var. sieboidii-Camellea japonica community and evergreen broad-leaved mixed community by the DCA ordiantion and TWINSPAN techniques. Successional sere of the forest vegetation in the surveyed area were proceeding from Pinus densiflora through Castanopsis cuspidata var. sieholdii to Neolitsea sericea, Dendropanax morbifera, Machilus japonica, Quercus acuta and Mahilus thunbergii in the canopy layer group and from Ligustrum japonicum, Ardisia japonica. Eurya japonica. Rhaphiolepsis umbellata through Trachelosperum asiaticum, Kadsura japonica. Litsia Japonica, Camellea japonica to Aucuba japonica, Euscaphis japonica, Ficus erecta in the understory and shrub layer group.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2002.11b
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• pp.59-59
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• 2002

This study was excuted to decide the physiological characteristics of Lentinus lepides. L. lepides was tested to select pertinent substract, temperature and pH range for the growth. Mycelial growth of Lentinus lepides was mostly supported on MYPA among other tested synthetic or semi-synthetic media. The temperature range for pertinent mycelial growth was about 22~32$^{\circ}C$ and mostly stimulated at $25^{\circ}C$. And the pertinent pH range of MYPA was 3.0~4.0. The required carbon and nitrogen source for mycelial growth of Lentinus lepides was tested. The mycelial growth was mostly stimulated by soluble starch at content. The carbon sources for pertinent mycelial growth was maltose. And the nitrogen source for pertinent mycelial growth was peptone.

• Journal of the Korean Wood Science and Technology
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• v.43 no.6
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• pp.714-720
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• 2015

Since physical and mechanical properties of wood are affected by environmental factors such as soil and climate change, this study investigated relationships between wood quality factors and stand characteristics of Castanopsis cuspidata var. sieboldii forest in the southern region of Korea, including Jeollanam-do Province and Je-ju island. The obtained results found very close relationships between physical and mechanical properties of wood and stand characteristics. The air-dried density and strength performance of woods showed a negative correlation with the diameter at breast height (DBH) while they were positively related to altitude and drainage of the forest site. And wood properties showed variations depending on the region. These results brought a conclusion that wood of Castanopsis cuspidata var. sieboldii in the southern region could be useful forest resources for timber production.

• Korean Journal of Environmental Biology
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• v.17 no.3
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• pp.233-247
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• 1999

A survey of syntaxa of vegetation of evergreen broad-leaved forests in Korea, class Camellietea japonicae is presented. 399 releve's were arranged two phytosociological tables, each representing an alliance. A synoptic table comprising all alliances is presented. The vegetation of evergreen broad-leaved forests is divided into three alliances including twelve new associations: (1) Querco - Castanopsion all. nov., split into four associations, Castanopsietum sieboldii, Quercetum acutae, Quercetum myrsinaefoliae and Litseetum japonicae; (2) Machilo-Camellion all. nov., separate into ten associations, Machiletum thunbergii, Pittosporetum tobirae, Aucubetum japonicae, Neolitsetum sericeae, Euryetum emarginatae, Elaeagnetum macrophyllae, Camellietum japonicae, Theo-Camellietom japonicae, Raphiolepietum umbellatae and Daphniphylletum macropodae; (3) Dendropanaco-Castanopsion sieboldii including one association, Hosto minoris-Castanopsietum sieboldii. The alliances are floristically and ecologically characterized and their distribution in Korea shown on the map.

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.33-37
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• 2003

Sensory quality of pine nut gruel was investigated to determine the effects of processing conditions on its quality. Response surface methodology was applied to investigate effects of water volume and pine nut weight ratios to rice weight and heating time on the preference of pine nut gruel in terms of color, flavor, viscosity, taste, and overall acceptance. Results showed that processing conditions did not affect the color of pine nut gruel. Viscosity and overall acceptance were affected by the ratio of water volume to rice weight and heating time. $R^2$ of response surface regression equations were 0.6954, 0.8333 (p<0.05), 0.9668 (p<0.01), 0.8664 (p<0.05), and 0.8159 (p<0.10) for color, flavor, viscosity, taste, and overall acceptance respectively. No relationship was observed between color and overall acceptance. The relationship between viscosity and overall acceptance was the highest.

• Korean Journal of Plant Resources
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• v.24 no.2
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• pp.200-207
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• 2011

This study was designed to investigate the possible utilization of Castanopsis cuspidata as a source of antiseptic agents. The leaves of C. cuspidata, extracted by 80% ethanol, were sequentially fractionated with n-hexane, dichloromethane, ethylacetate, and n-butanol. In order to effectively screen for a natural preservative agent, we first investigated the antioxidant activities such as DPPH radical scavenging capacity, superoxide radical scavenging capacity, and xanthine oxidase inhibitory activity of the C. cuspidata ethanol extracts and fraction. Using a screening system, we found that the ethylacetate fraction had the strongest antioxidant activity, which followed a dose-dependent manner. The antimicrobial activities were shown in the ethylacetate fraction of C. cuspidata. Among the five fractions, the ethylacetate fraction showed the highest antimicrobial activities against microorganisms tested, which were Bacillus sublitis, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, Salmonella enteritidis and Salmonella typhimurium. In addition, leaf extracts of C. cuspidata could be suitable for the development of food preservatives.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.225.1-225
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• 2003

잣을 이용한 쌀가루즉석죽 제조조건의 최적화와 제조조건에 따른 관능적 특성을 4차원 반응표면분석에 의하여 모니터링 하였다. 죽의 제조에 이용되는 잣은 가루같이 으깬 것을 첨가하는 것이 바람직하였다. 관능적 특성에 의한 잣죽의 점성에 대한 최적조건은 주입액의 양과 잣의 첨가비율이 각각 쌀가루 무게의 15.52배, 16%, 가열조리시간 7.79 분이었으며 이때 $R^2$는 0.9518, 관능평점은 7.45, 임계점은 maximum point였다. 색상에 대한 최적조건은 19.09배, 45%, 2.16분($R^2$=0.7917)이었고 관능평점은 5.44, saddle point였으며, 맛에 대한 최적조건은 12.90배, 22%, 11.40분($R^2$=0.9361), 관능평점은 7.11, maximum point였고, 향에 대한 최적조건은 15.06배, 20%, 4.9분($R^2$=0.8372), 관능평점은 6.16, saddle point였다. 관능적 특성을 모두 만족시켜주는 최적조건은 주입액의 양과 잣의 첨가비율이 각각 쌀가루무게의 16.86배와 15%, 가열조리시간 5.48분이었고 이때 $R^2$는 0.9738, 관능적 평점은 7.69, 임계점은 maximum point였다. 관능적 특성 중 점성은 맛과 전반적기호도에 큰 영향을 주었으며 상관계수는 각각 0.8173($R^2$=0.0001), 0.7878($R^2$=0.0002)이었고 맛은 향과 전반적인 기호도와 밀접한 관계가 있으며 상관계수는 각각 0.5196($R^2$=0.0325)과 0.7004($R^2$=0.0017)이었다.

• Journal of Mushroom
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• v.11 no.1
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• pp.21-23
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• 2013

We aim at providing consumers and farmers with various parts of mushrooms through development of new mushroom cultivation. For the mass artificial cultivation, we elucidated suitable environment conditions of Neolentinus lepideus. The results were summarized as follows. For the efficient cultivation of N. lepideus, temperature of mycelial growth and development of the fruit body were suitable $20{\sim}23^{\circ}C$ and $20^{\circ}C$, respectively.

• KSBB Journal
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• v.5 no.4
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• pp.341-345
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• 1990

The composition of triglyceride in the oil of walnut and pine-nut were analysed quantitatively by Tri-analysis column of HPLC. The results were as follows: 1. The compositions of triglyceride of pine-nut oil were $C_{52}=31.55%,\;C_{44}=20.72%,\;C_{54}=17.52%,\;C_{34}=15.24%,\;C_{56}=12.50%$ in order, respectively. 2. The compositions of triglyceride of walnut oil were $C_{44}=38.66%,\;C_{52}=29.47%,\;C_{54}=16.53%,\;C_{34}=11.12%,\;C_{50}=1.51%$ in order, respectively.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.398-402
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• 1994

The participation of thermostable amylase in the decrease of viscosity of pine nut's porridge was investigated using the crude enzyme obtained from ammonium sulfate fractionation of pine nut extracts. The fraction precipitated at $35{\sim}55%$ saturation of ammonium sulfate had the highest specific activity of the enzyme. ${\alpha}-amylase$ activity was maximal at $75^{\circ}C$, pH 5.4. Amylograph data showed that addition of the enzyme to rice flour resulted in the significant decrease of its viscosity, suggesting the existence of thermostable ${\alpha}-amylase$ in pine nut.