• Applied Biological Chemistry
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• v.22 no.1
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• pp.58-63
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• 1979

The solvent extracting of the tobacco has been carried out in order to find out any effects for the removal and/or reduction of nicotine from tobacco without affecting the tobacco flavor. We have now completed the physico-chemical characterization of the solvent untreated/treated tobaccos and 2) the contents of the tar and nicotine in the smoke. The results obtained ate like followings; 1. 3% alcohol extraction reduced the total nitrogen content for the Bright by 36.4%. However, it could not reduce the sugar content. 2. Nicotine content in tobacco leaves was inversely proportional to the dipping time Essentially same results were obtained in anacidic solution and even in a solution containing both alkali and acid. 3. Derivative thermogravimetric(DTG) curves indicated test extraction was effective by removing tobacco leaf components which could decompose or volatilize between the temperature of $150^{\circ}C\;and\;350^{\circ}C$. 4. 3% alcohol extracted leaf have the substantial improvements as following; (1) bulk filling power of 10% and 24% for Burley and Bright tobacco, respectively, (2) combustibility shortening of about 3 minute and 2 minute for Burley and Bright tobaccos, respectively, (3) reduction ratio(%) of nicotine was found to be shout 61.5% and 54.5% for Burley and Bright tobacco, respectively, (4) reduction ratio (%) of tar was obtained to he about 25% and 15% for Burley and Bright tobacco, respectively.

• Asian Journal of Turfgrass Science
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• v.25 no.2
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• pp.138-146
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• 2011

This study was carried out to select salt tolerant zoysiagrass breeding lines. Eighty two native zoysiagrasses collected from S. Korea were used in this study. Saline water were prepared by mixing sea water and tap water. ECw levels of saline water treated ranged from 2 to $3dS{\cdot}m^{-1}$. Zoysiagrass planted in pot by sprigging were soaked into the plastic box containing saline water. Winter injury was investigated under the pot condition. Most of Z. japonica types did not show winter injury. But Z. tenuifolia type, Z. matrella type, and Z. sinica type showed winter injury under the pot condition at Cheonan area. NaCl level in soil was increased from 0% to 0.51% by treatment of saline water. Soil ECe measurement showed upto $170dS{\cdot}m^{-1}$. Z. tenuifolia type (Z5034), Z. matrella type ('Konhee', Z4109, 'Semill'), Z. japonica type (Z1055, Z1040, Z1008, 'Zenith', 'Millock') and medium leaf type zoysiagrass (Z6096, Z6118, Z6021, Z6074) resulted in below 30% leaf firing under the saline condition. This approach might be useful for selecting salt tolerant breeding lines.

• Korean journal of applied entomology
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• v.32 no.3
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• pp.259-264
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• 1993

The experiment was carried out to investigate Insecticide susceptibility of the spiraea aphid (Aphis citricola) in apple orchards In Korea, using dipping method. Although insecticIde susceptibility vaned with local and seasonal populations, the susceptibility to demeLon S-rnethyl and phosphamidons was different from that Lo the other insecticides. The LCso values were 10 ppm for deltamethrin and chloropyrifos, 103 ~ 629 ppm for demeton S-methy1, acephate, phosphamidon, monocrotophos and vamldothion, 12,200 ppm for EPN, and 1,745 ppm for pirimicarb. 'When Insecticide susceptibility was compared between the S-clone selected from a population on the host plant spiraea and the R-clone selected from a population on the apple tree, the resistance ratio as expressed by RIS ratio of $LC_{50}$ was 78 for phosphamidon and 546 for pirimicarb. Esterase zymogram determined by the agar gel electrophoresIs revealed a significant difference between the clones. The activity of the E2, E5, E6 and E7 of the R-clone was higher than that of the S-clone, It is suggesLed that the Increased esterase activity may be involved in the mechanism of insecticide resistance in the spiraea aphid, although the involvement of other factor(s) may not be ruled out.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.40 no.4
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• pp.533-541
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• 1995

The leakage characteristics of electrical conductivity, inorganic constituents-K, Ca, Mg and Na, total sugar and total amino acid from the exudates of some vegetable seeds of viable and non-viable(artificially aged) were quantified to get basic information about the detection of the non-viable seeds. The crops studied were radish, cabbage, broccoli, onion and carrot. The time course electrolyte leakage was different from viable and non-viable seed of cruciferae but not sensitive in onion and carrot seed In inorganic constituents, potassium leakage was the greatest amount and difference between viable and non-viable seeds, but Ca, Mg and Na leakages were not as much differences as potassium. Total sugar as glucose and total amino acid as glycin leaked a lot more in aged radish, cabbage and broccoli seed than non-aged seed and the large differences were appeared after 4 hour imbibition. As a results, in general the leakages from the aged seeds were greater than from the non-aged seeds in most components tested but they were varied depending on species or varieties and components.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.2
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• pp.58-65
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• 2016

This study was a preparatory experiment aimed the development of membrane scaffolds for tissue engineering. A PCL composite solution contained sodium chloride(NaCl). PCL porous membrane scaffolds were formed on a glass casting plate using a film applicator and immersed in distilled water to remove the NaCl reaching after drying. NaCl was used as a pore former for a 3 dimensional pore net-work. The dry condition parameters were $4^{\circ}C$, room temperature (RT) and $40^{\circ}C$ for each different temperatures in the drying experiment. SEM revealed the morphology of the pores in the membrane after drying and evaluated the in vitro cytotoxicity for basic bio-compatibility. The macro and micro pores existed together in the scaffold and showed a 3-dimensional pore net-working morphology at RT. The in vitro cytotoxicity test result was "grade 2" in accordance with the criterion for cytotoxicity by ISO 10993-5. The dry condition affected the formation of a 3 dimensional pore network and micro and macro pores. Therefore, these results are expected provide the basic process for the development of porous membrane scaffolds to control degradation and allow drug delivery.

• Journal of Embryo Transfer
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• v.18 no.2
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• pp.143-149
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• 2003

This study was carried out to cryopreserve and to investigate characteristics of semen in Hanwoo. Semen was obtained from bulls selected by Daekwanryeong Branch station. Semen was collected each morning of the experiment, placed in water jacketed tubes at 37$^{\circ}C$, and trans-ported to the research laboratory within 10 minutes. Semen was extended with Egg yolk-glycerol extender to contain 50${\times}$10$^{6}$ sperm/ml. Semen was cooled over a 6h period in water jacketed tubes from about 25 to 5$^{\circ}C$, Egg yolk-glycerol extender was added in one step at 5$^{\circ}C$. Semen was aspirated into 0.5ml straws, which were sealed with powder. Egg yolk-glycerol extender, which is used in Hanwoo sperm frozen and stored, semen from 13 Hanwoo bulls collected, the postthawed percentages of motile sperm were 65.7%. In semen characteristics of Hanwoo bulls, number of bulls volume are 5.7 ml and total cell count are 975${\times}$10$^{6}$ m1 ejaculate.

• Journal of the Korean Wood Science and Technology
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• v.12 no.4
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• pp.12-18
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• 1984

Soaking treated in 20% aqueous solutions of $(NH_4)_2SO_4$, $NH_4H_2PO_4$, $(NH_4)_2HPO_4$, $Na_2B_4O_7-H_3BO_3$(60:40) and Minalith, the mixed salts for 9 hrs. the wet 3.5mm meranti (Parashorea spp.) plywoods were press-dried at 90, 120 and $150^{\circ}C$ and put to static bending test to examine the influence of redrying temperature on the strength of fire-retardant treated plywoods ill flexure. While water-soaking treatment (control) showed serious reduction in Stress at proportional limit, MOE, MOR, Work per unit volume at $150^{\circ}C$, all the fire-retardant treatments maintained bending strength even at $150^{\circ}C$ and showed rather increased values in case of some chemicals. In view of drying rate and maintenance of strength, the most pertinent platen temperature was $150^{\circ}C$ and Borax-Boric acid was the predominant fire-retardant in this study.

• Journal of Food Hygiene and Safety
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• v.17 no.4
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• pp.183-187
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• 2002

This study was performed to investigate the utility of egg-shell calcium with calcium soak egg-shell in the vinegar. We compared examination eluted quantity with ionization rate in each condition. The results were as follows. 1 The degree of elution and ionization of calcium was proportional to the amount of vinegar and added acetic acid in the vinegar for elution. And ionization rate was the most high in case of 200 ml vinegar volume. 2. fluted quantity were increased in the rank order to 4$0^{\circ}C$ > 3$0^{\circ}C$ > 2$0^{\circ}C$ by temperature but the rank order of ionization of calcium was 3$0^{\circ}C$ > 2$0^{\circ}C$ > 4$0^{\circ}C$ by temperature. The occurrence of unacceptable flavor resulting from the immersion at 4$0^{\circ}C$ was another obstacle to adopt. 3. Eluted quantity and ionization rate of the egg-shell calcium were appeared excellent in case of the brewage vinegar at ventilation condition. The case of brown rice vinegar did not show a considerable difference, but eluted quantity and ionization rate were appeared the most excellent to the other sample. 4. The optimum condition for elution and ionization of the egg-shell calcium was appeared Immersing egg-shells in the brewed rice-bran vinegar at 3$0^{\circ}C$ for three days.

• Food Science and Preservation
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• v.12 no.1
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• pp.8-16
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• 2005

To develop natural antimicrobial agents for extending the self-life of Kimchi, the effect of botanical antimicrobial agent-citrus products(BAAC) on microorganisms related to Kimchi spoilage was investigated. The inhibitory effect of BAAC on microorganisms related to Kimchi spoilage was increased according to the concentration of BAAC. Antimicrobial activities of BAAC against microoiganisms related to Kimchi spoilage were remarkably high. The effect of BAAC on the cellular membrane function of microorganisms showed the perturbation of cells in the presence of BAAC. Direct isualization of microbial cells by using both transmission md scanning electron microscope showed microbial cell membrane was destroyed by treating with BAAC. It could be confirmed that BAAC completely inhibit the growth of the test strains. The pH of BAAC-added Kimchi was a little higher than that of the control through the fermentation period. Titratable acidify, vitamin C and viable cells in BAAC-added Kimchi were changed more slowly than those in the control. Sensory evaluation did not show any significant difference between $0.01\%$ BAAC-added Kimchi and the control that showed the best palatabilities during fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.6
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• pp.995-1002
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• 2000

In order to Develop a low Na functional kimchi using sea tangle, the Na-binding capacity of alginate in sea tangle along with other dietary fibers was evaluated in vitro. The adding type and amount of the sea tangle that contains alginate in kimhi and characteristics of the sea tangle added kimchi were also studied. Na-binding capacity of various dietary fibers such as cellulose, pectin, gun gum, carageenan, alginates (sodium alginate, alginate, alginate from sea tangle) was measured by equilibrium dialysis method in pH 2 and pH 7 in vitro. Gua gum, carageenan and a group of alginates effectively bound to Na+ Espacially sodium alginate showed high Na-binding capacity of 29.2% in pH of stomach (pH 2.0) and 33.8% in pH of small intestine (pH 7.0), however, the alginate extracted from sea tangle could not bind Na in PH of stomach (pH 2.0), but 27.4% in pH of small intestine (pH 7.0) condition. The content of alginate in sea tangles (dried sea tangle, salted sea tangle and washed salted sea tangle) was 19.8 ~ 22.2% on dry matter basis. The sea tangle added kimchi was prepared with the addition of the flake type (0.5$\times$3 cm) of sea tangle with a quantity of 30% in kimchi from the data of the sensory analysis. The addition of the sea tangle to the kimchi increased the content of soluble dietary fiber, suggesting the Na-binding capacity increased. The sea tangle added kimchi (SK) and sea tangle and fermented anchovy added kimchi (SAK) showed higher levels of reducing sugar and acidity than the control kimchi (CK). In quantitative descriptive analysis (QDA) SK and SAK showed higher score in overall acceptance, and lower score in acidic order than CK, however, SK showed less moldy taste and more fresh acidic taste than SAK.