• Title/Summary/Keyword: ACCase

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Synthesis and herbicidal activities of 2-[4-(6-chloro-2-benzoxazolyloxy)-phenoxy]propionamide derivatives (2-[4-(6-chloro-2-benzoxazolyloxy)phenoxy]-propionamide 유도체의 합성과 제초 활성)

  • Chang, Hae-Sung;Chung, Kun-Hoe;Ko, Young-Kwan;Ryu, Jae-Wook;Woo, Jae-Chun;Koo, Dong-Wan;Kang, Yong-Hee;Kim, Tae-Joon;Kim, Jin-Seog;Chung, Bong-Jin;Kwon, Oh-Yeon;Kim, Dae-Whang
    • The Korean Journal of Pesticide Science
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    • v.8 no.2
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    • pp.145-149
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    • 2004
  • A series of 2-[4-(6-chloro-2-benzoxazolyloxy)phenoxy]-propionamide were synthesized and evaluated for post herbicidal activity under upland condition. 2-[4-(6-chloro-2-benzoxazolyloxy)phenoxy]-N-(2-fluorophenyl)-N methyl propionamide showed high herbicidal activity against barnyardgrass with good selectivity on rice.

Continuous Degradation of azo dye by Immobilized laccase (고정화 laccase에 의한 azo 염료의 연속 분해)

  • Kwon, Sin;Ryu, Won-Ryul;Cho, Moo-Hwan
    • KSBB Journal
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    • v.17 no.2
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    • pp.189-194
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    • 2002
  • Laccase produced from Trametes sp. was immobilized on CNBr-activated Sepharose-4B (CAS4B) and tested for degradation of azo dyes. Laccase was efficiently immobilized on CAS4B. Immobilization of laccase on CAS4B increased pH, thermal and proteolytic stabilities. Optimum pH and temperature of immobilized laccase were pH 3 and 40$\^{C}$, respectively as same as those of free laccase. The K$\_$m/($\mu$mol/ml) values of free and immobilized laccase for Reactive Blue 19 as the substrate were 0.34 and 2.07, respectively V$\_$max/($\mu$mol/mL$.$min) values of them were 0.12 and 0.1, respectively. In repeated batch reactions, conditions retained high stability and degradation of dye for immobilized laccase were pH 5 and 30$\^{C}$. HBT didn\\`t decrease highly activity of immobilized laccase. Immobilized laccase was very stable for degrading dyes continuously in a packed-bed reactor containing laccase immobilized on CAS4B. For continuous degradation of 100 $\mu$M Reactive Blue 19 and 50 $\mu$M Acid Red 57 in the presence of 0.1 mM HBT under optimum conditions, immobilized laccase retained 70% of degradation ability even after 30 hours.

Effective Weed Control in Paddy Field Simultaneously Dominated by Herbicide-Resistant Weeds, Echinochloa oryzoicola, Monochoria vaginalis and Scirpus juncoides (제초제 저항성 잡초 강피, 물달개비, 올챙이고랭이 동시 우점한 논에서 효과적인 제초관리)

  • Park, Tae Seon;Cho, Hyeoun Suk;Hwang, Jae Bok;Ku, Bon il;Kim, Hag Sin;Seo, Myung Chul;Park, Hong Kyu;Lee, Keon Hui
    • Weed & Turfgrass Science
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    • v.4 no.3
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    • pp.151-158
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    • 2015
  • This study was conducted to establish the effective weed management methods in rice field simultaneously dominated by the herbicide resistant Echinochloa oryzicola, Monochoria vaginalis and Scirpus juncoides. Herbicides registered for use before transplanting, oxadiazon 12% EC, pyrazolate 36% SC, pretilachlor 14% EC and thiobencarb 50% EC were effective until 0.5 leaf stage of herbicide resistant Echinochloa oryzoides. Herbicides registered for use after transplanting, fentrazamide 1% GR and mefenacet 18% SC were effective until 2 leaf stage of herbicide resistant Echinochloa oryzicola and triafamone 0.98% SC was possible to control up to 4 leaf stage. HPPD inhibitors, benzobicyclon, mesotrione and tefuryltrione SC, were simultaneously effective to SU herbicide-resistant Monochoria vaginalis and Scirpus juncoides. Herbicides registered for use before transplanting, benzobicyclon + oxadiargyl EC out of the tested herbicide was most effective in rice field simultaneously dominated by the herbicide resistant Echinochloa oryzicola, Monochoria vaginalis and Scirpus juncoides. Its effectiveness rises in proportion to flooding duration. Mazosulfuron GR, a herbicides registered for use after transplanting was most effective without phytotoxicity until 60 days after transplanting in rice field simultaneously dominated by the herbicide resistant Echinochloa oryzicola.

Effects of Additives on the Improvement of Frozen Dough Quality (첨가물이 냉동반죽의 품질향상에 미치는 영향)

  • Lee, Young-Chun;Jeong, Hyung-Won;Yoon, Suk-Kwon
    • Korean Journal of Food Science and Technology
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    • v.36 no.2
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    • pp.217-225
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    • 2004
  • This study was carried out to reduce the loss of frozen dough quality during frozen storage. Using response surface method, ascorbic acid 160.4 ppm, L-cysteine 63.1 ppm, and SSL 0.6% were found to be optimum, with xanthan gum 0.3% (formula A) and Ultra tex-3 5% (formula B) added as cryoprotectants. During frozen storage at $-20^{\circ}C$, control rapidly deteriorated after 4 weeks, while formulas A and B showed slight deterioration with immutable quality after 10 weeks.