• Research in Plant Disease
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• v.15 no.3
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• pp.236-241
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• 2009

The objective of this study was to find an environment friendly method of ginseng storage disease control using a natural plant extract. Essential oil was evaluated in terms of its antifungal ability against a variety of ginseng storage pathogens, and a variety of essential oils was conducted in order to assess the possibility of applying them as a component of a disease control strategy. Direct treatment with essential oil was demonstrated to exert a ginseng storage control effect. Methyl eugenol and thymol were shown to exert a mycelial growth inhibition effect of 80% on PDA media, using a paper disc containing 200 ppm of essential oil against Botrytis cinerea. The application of direct methyl eugenol treatment to ginseng resulted in a profound control effect. Both spray and dipping treatment of each methyl eugenol as well as thymol, evidenced a disease develoment of 10-20% as compared with the over 80% observed from all non-treated packages. Methyl eugenol in the large packages resulted in a disease index of 0.60 in the two essential oil treatments and also a small diseased area, as compared with the disease index of 1.65 and the wide diseased area observed in the non-treatment groups. Treatment with a mixture (methyl eugenol + thymol) in the synergistic effect test resulted in a relatively wide diseased area, as no discernable synergistic effect was detected. Methyl eugenol and thymol can be utilized as control agents in an environmentally friendly ginseng storage treatment, owing to the avirulent and clear effects detected in this study. In particular, ginseng must be ingested when fresh, and this is why a product for the control of ginseng storage diseases is so necessary.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2001.11a
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• pp.61-63
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• 2001

Two experiments were conducted to investigate the feeding influence of wood vinegar and mixed with probiotics on performance and physiological related of broiler chicks for five weeks. Diets contained 21.5%, 3,100kcal/kg and 19.0% CP, 3,100kcal/kg ME for starting and finishing period, respectively. In Expt 1, Four levels of wood vinegar(0, 0.05, 0.10, 0.20%) were fed into two hundred forty chicks with four replicates. In Expt 2, 0, 0.1% wood vinegar(W), 0, 0.1% lactobacillus casei(L) and bacillus subtilis (B) were applied to 2${\times}$2${\times}$2 facotrial design for eight treatments with four replicates. Weight gain, feed intake, feed cholesterol were detected at five weeks old in each experiment. In Expt 1, Weight gain of chicks fed 0.1% wood vinegar(WV) was increased upto 1645.8g, but was not significantly different. However, chicks fed 0.2% WV showed the highest gain and siginificantly different compared to that of control (P＜0.05) for finishing period. Feed intake also showed similar tendency with weight gain. There were no statistical difference in feed conversion. Abdominal fat seemed to be decreased in WV supplemental groups, whereas ND antibody titer tended to increase in those treatments. In Expt 2, 0, 0.1% WV, lactobacillus, bacillus were combined with each other(W$\sub$0/L$\sub$0/B$\sub$0/, W$\sub$0/L$\sub$1/B$\sub$0/, W$\sub$0/L$\sub$0/B$\sub$1/, W$\sub$0/L$\sub$1/B$\sub$1/, W$\sub$1/L$\sub$0/B$\sub$0/, W$\sub$1/L$\sub$1/B$\sub$0/, W$\sub$1/L$\sub$1/ B$\sub$0/, W$\sub$1/L$\sub$0/B$\sub$1/, W$\sub$1/L$\sub$1/B$\sub$1). WV supplemental groups significantly improved feed conversion of all treatments(P＜0.05). There were no interaction in weight gain and feed intake. Total cholesterol was signficantly decreased in WV plus lactobacillus and ladtobacillus plus bacillus treatments. Liver to body ratio(%) of lactobacillus plus WV significantly decreased compared to that of other treatments. The results of these experiments showed that wood vinegar tended to improve the performance of broiler chicks, but was not effect in its combination with lactobacillus or bacillus treatments.

• Journal of Veterinary Clinics
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• v.28 no.2
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• pp.211-218
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• 2011

The aims of this study were to investigate the anesthetic effects of medetomidine-midazolam-ketamine (MMK) combination and to compare antagonistic effects of atipamezole and yohimbine in dogs anesthetized with MMK. Eighteen adult male healthy beagles were used in this study. All dogs were anesthetized with intramuscular (IM) administration of medetomidine (0.04 mg/kg), midazolam (0.2 mg/kg) and ketamine (5 mg/kg) in one syringe. Intravenous (IV) administration of atipamezole (0.24 mg/kg, MMKA), yohimbine (0.2 mg/kg, MMKY) or saline solution (0.1 ml/kg, MMK) was administered 20 minutes after MMK combination anesthesia. Induction and recovery times, scores of sedation and analgesia, heart rate, blood pressure, rectal temperature, respiratory rate and blood gases were determined and recorded for each dog. Mean anesthesia times, sternal recumbency times, standing times and walking times in the MMKA and MMKY groups were significantly shorter than those in the MMK group. But there were not significantly different between MMKA and MMKY groups. In all groups, MMK administration produced a satisfactory sedation and analgesia for all dogs. However, after administration of atipamezole or yohimbine the scores for posture and response to noxious stimuli were significantly lower in the MMKA or MMKY group than those in the MMK group. MMK produced good sedation and anesthesia effects, and atipamezole or yohimbine can be used as a safe and effective agent for antagonizing the MMK anesthesia in dogs.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.3 no.4
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• pp.193-202
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• 1998

Water quality of Masan-Jinhae Bay was monitored from January 1996 to August 1997. The monitoring focused on the spatial and vertical gradients and seasonal changes of eutrophication parameters such as nutrients, DO and water transparency. Flagellate phytoplanktons persistently bloomed from April to October with monospecific or mixed algal blooms and dynamic algal successions were observed in this area. Algal blooms were highly correlated with salinity drops and made the water less transparent. Stratification of oxygen content was persistent through summer and oligo-oxygenation was developed in the bottom waters. Nutrient gradients were consistently maintained through the depth in summer and through spatial distribution from inner Masan Bay to outer Jinhae Bay in winter. Except the rainfall seasons, water quality was under the influence of the waste waters discharged from watershed around the Masan Bay. The waste waters would act as the primary factor for the water quality deterioration of the bay. Literature data for eutrophication were gathered and analyzed to review the water quality trends of the Masan and Jinhae bays since 1970. Annual mean COD and phosphate concentration consistently increased from 1975 to 1990 and decreased or dropped after 1991. The sediment of inner part of Masan Bay was dredged from 1991 to 1994 as a decontamination process and it is assumed that the dredging has weakened more or less the deterioration trend of the water quality of the bay.

• Journal of the Korean Wood Science and Technology
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• v.42 no.6
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• pp.682-690
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• 2014

In order to improve the thermal stability of wood plastic composites (WPC), thermal degradation behavior of WPC in this study was investigated by the addition of wood flour and fire retardant after hybridization of wood flour and ammonium polyphosphate (APP) into polypropylene (PP) matrix. Thermal degradation behavior of all formulations was analyzed with thermogravimetric analyzer under nitrogen environment at heating rate of $10^{\circ}C/min$. As the thermal degradation temperature of wood flour is lower than that of PP, char layer formed by the wood flour decreases the speed of heat transfer to PP. In addition, the char layer increases the 2nd thermal degradation temperature and decreases the 2nd thermal degradation speed. The WPC treated with APP increases the 1st and 2nd degradation temperatures. In the case of WPC with high loading level of wood flour, the 1st thermal degradation temperature and 2nd thermal degradation rate were increased by the addition of APP, and then the amount of remnants at high temperature was increased by the increase of the APP loading level. In the case of WPC treated with APP, the amount of the remnants at high temperature was increased with the increase of wood flour content from 10 wt% to 50 wt%, indicating that char formation of the APP and wood flour occurred at the same time, resulting in high thermal stability effect by the increase of wood flour content.

• Applied Chemistry for Engineering
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• v.20 no.5
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• pp.493-499
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• 2009

The properties of polystyrene and styrenic copolymer nanocomposites containing carbon nanotubes (CNT) and nanoclays were studied. Polystyrene and styrenic copolymer containing styrene and vinylbenzyl trimethylammonium chloride (SVTAC) were synthesized by emulsion polymerization. Polystyrene/CNT/clay and SVTAC/CNT/clay nanocomposites with various concentrations of CNT and different types of clay were prepared via mixing of polystyrene emulsion and clay. SVTAC/CNT nanocomposites showed a better electrical conductivity than PS/CNT nanocomposites. Nanocomposites with more surfactant during polymerization showed a better electrical conductivity than the ones with less surfactant. These indicated the positive effect of comonomer and surfactant on the electrical conductivity. Transmission electron microscopy (TEM) was used to analyze the state of CNT dispersion. TEM results showed that CNT loading, comonomer composition and amount of surfactant affected the final dispersion of CNT in nanocomposites. In order to confirm the effects of CNT loading, comonomer composition and the amount of surfactant on the thermal and dynamic mechanical properties, DSC and DMA analyses were conducted.

• Food Science of Animal Resources
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• v.25 no.2
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• pp.149-155
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• 2005

This study was conducted to investigate effects of cooking method on physicochemical characteristics and qualities of hamburger patties processed with ground pork/beef meat $(20\%\;fat)$. Hamburger patties were cooked by electric griddling, fan frying, microwave, conventional cooking, and charbroiling. Cooking rates were affected by cooking methods, had the highest in patties cooked in microwave oven. Hamburger patties by microwaving were also higher moisture content, but were lower protein and fat content compared to other methods. Electric griddling and microwaving were higher cooking yield, lower diameter changes in patties than other methods, but pan frying showed the opposite effects. Higher values of hardness and brittleness in pan frying than those of other methods were showed, but pan frying had the highest overall acceptability in sensory evaluations.

• Food Science of Animal Resources
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• v.31 no.1
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• pp.129-138
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• 2011

Hydrolyzed wheat gluten (HWG) and low glutamic acid (Glu) hydrolyzed wheat gluten with different quantities of NaCl were reacted with several precursors to develop natural meat flavor based on Maillard reaction products (MRP). The MRP based flavors were analyzed for their pH, browning index, DPPH radical scavenging effect, and sensory properties. Synthetic meat flavor from low Glu hydrolyzed wheat gluten with 7% NaCl and ribose, cysteine, methionine, thiamin, lecithin, and garlic powder reacted at $140^{\circ}C$ for 30 min and were most favorable for a roasted meat flavor. Based on an omission test, cysteine was selected as the most important precursor for producing meat flavor compared to methionine, thiamine, and lecithin. Natural precursors including mushroom powder and fat medium were applied to compensate for the synthetic precursors. The optimum formula for meat flavor was 5% ribose, 7.7% cysteine, 6.9% garlic juice powder, 2.1% Lentinusedodes powder digested with protease, and 1% lard. The sulfuric pungent, oily, and salty attributes of the formula decreased and a mild roasted meat flavor was expressed.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1163-1168
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• 1998

Fish tissues were spiked with organophosphorus pesticides (OPPs), mixed with a celite as a drying agent, and dynamically extracted with pure $CO_2$ or modified $CO_2$ for 10 min at different extraction temperatures, pressures and $CO_2$ flow rates. Recoveries of OPPs spiked in jacopever increased with the decrease of extraction temperature and pressure, and decreased with the increase of $CO_2$ flow rates. Modified $CO_2$ extractions with 10% methylene chloride showed a slight increase in the recoveries over pure $CO_2$ extraction. Quantity of fish tissues had great effect on their extraction efficiencies. Recoveries of OPPs were $66.7{\sim}86.3%$ for jacopever, $56.2{\sim}79.2%$ for yellow tail, $57.6{\sim}77.8%$ for blanquillo, $84.2{\sim}96.3%$ for sardine, $74.6{\sim}83.6%$ for mackerel. Application of supercritical carbon dioxide extraction offers an attractive alternative to the use of organic solvents for extraction of pesticide residues from fish tissues.

• Research in Plant Disease
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• v.21 no.3
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• pp.215-221
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• 2015

This study was conducted to control ginger rhizome rot treated with the combined treatment, the hairy vetch, carbonized rice husk and eggshell calcium in organic ginger farm. Early symptoms of leaf yellowing and plant wilt began in the chemical fertilizer treatment on July 1. Ginger rhizome rot was more progressed on October 2, and stem browning and dead plant showed a high disease incidence with from 36.7% to 43.0%. On the other hand, the combined treatment did not occur at all until July 1 and delayed the disease incidence to October 2. It showed a low disease incidence of 1.3% to 1.7%. In the combined treatment, the content of soil Na, Fe, Cu was decreased and organic matter was increased twice with 31.6% than previous. Population density of Pythium sp. is lower in the combined treatment ($0.3-2.0{\times}10^3cfu/g$ than the chemical fertilizer treatments ($12.0-12.3{\times}10^3cfu/g$). The combined treatment, hairy vetch, carbonized rice husk and the eggshell calcium is able to control the ginger rhizome rot in organically cultivated ginger field.