• 한국염색가공학회지
• /
• 제8권3호
• /
• pp.8-15
• /
• 1996

Three pieces of cotton fabrics used for this study were exhumed in the Mt.Moo Deung near Kwang Ju in 1965. The fabrics were remains of Jang Heung Lim Si-the nephew's wife of General Kim Deok Ryeong. It was reported that Jang Heung Lim Si died in 1615. The cotton fabrics were classified into three, A, B and C, according to their color. The fabric A was inherent color of cotton, the fabric B was that of light brown and the fabric C was that of dark brown. The physical and chemical characteristics of the cotton fabrics were examined. In the meantime the construction of cotton fabrics and traditional dyeing of Yi dynasty were studied through various records. The results were as follows: 1. According to electromicroscopic examination, the lumen in the cotton fiber had not been developed enough, therefore the quality of cotton at that time was supposed to be not so excellent. 2. The results of chemical analysis indicated that: (1) While the copper number of the cotton fabric A was similar to that of bleached cotton, that of the fabric C was extremely high. (2) The amount of methylene blue absorption was much more than that of normal cotton. (3) The content of cellulose was less than that of normal cotton. (4) The degree of polymerization was less than that of normal cotton. From the results mentioned above, it was concluded that the cotton fabrics were oxidized slowly in the closed lime coffin for a long period of time. From this process of oxidization and deterioration, the degree of polymerization was decreased through depolymerization, and carboxyl groups were produced by the oxidization at reducing end groups. 3. It was confirmed that the cotton fabric C was dyed by the juice of immature persimmon. Thus, it was inferred that the large amount of copper number of cotton fabric C was derived from phenolic OH groups of tannins having high reducing properties in persimmon.

• The Plant Pathology Journal
• /
• 제22권3호
• /
• pp.211-214
• /
• 2006

In 2004 and 2005, Phytophthora rot on Luffa cylindrica which had not been reported in Korea occurred in the experimental field at Gyeongsangnam-do Agricultural Research and Extension Services. The disease initiated on leaves and fruits of the plant with small watersoaked dark brown spots and progressed rapidly. The causal pathogen isolated from diseased tissues was identified as a Phytophthora sp. because of aseptate mycelia and zoospores released directly from sporangia. The fungus grew well on PDA and 10% V-8 juice agar showing an arachnoid or rosaceous colony pattern. Sporangia formed abundantly in water and were conspicuously papillate, noncaducous, ovoid to globose, and sized $26\sim62\times19\sim38{\mu}m$. The fungus was heterothallic as producing sexual reproduction structures only when mated with only A2 standard mating type strain. Oogonia and oospores were spherical, smooth walled, and measured as $20\sim28{\mu}m\;and\;16\sim24{\mu}m$, respectively. Oospores were aplerotic and antheridia were amphigynous, unicellula and spherical. Chlamydospores were globose and $20\sim38{\mu}m$ in diameter. Optimum temperature for growth was around $28\sim30^{\circ}C$. The fungus caused similar symptoms on artificially inoculated plant and could be re-isolated thereby proving Koch's postulation. Based on the mycological criteria investigated in this study, the causal fungus of Luffa sylindrica rot was identified as Phytophthora nicotianae. This is the first report of Phytophthora rot of Luffa cylindrica caused by P. nicotianae in Korea.

• 문화기술의 융합
• /
• 제6권1호
• /
• pp.105-110
• /
• 2020

본 연구에서는 다양한 천연염색 재료로 염색한 한지직물을 활용하여 모자 두 개와 노트북 가방을 문화상품으로 개발·제작하였다. 그를 위하여 첫째, 우수한 내구성과 기능성을 가진 우리나라의 전통 한지로 만들어진 한지직물을 문화상품 개발을 위한 소재로 선택하고, 둘째, 그것을 천연염색 재료인 쪽으로 푸른 색, 떫은 감물로 갈색, 홍화에 의하여 붉은 색, 황벽으로 노란 색 그리고 자근으로 자주색으로 염색하였다. 셋째, 문화상품으로 개발하고자 하는 모자와 노트북 가방을 디자인하였다. 넷째, 디자인한 모자와 노트북 가방의 패턴을 제작하고, 그것에 따라 다양한 색으로 천연염색한 한지직물을 재단·봉제하여 완성한 두 개의 모자와 노트북 가방을 제시하였다.

• 동아시아식생활학회지
• /
• 제25권4호
• /
• pp.660-666
• /
• 2015

과일을 이용하여 제조되는 일반적인 잼과 달리 전분질 식품인 자색고구마와 펙틴 공급원으로 사과를 이용하여 자색 고구마 잼을 제조하였다. 자색고구마, 물, 사과주스, 레몬주스를 합한 중량 대비 설탕을 0, 20, 30, 40, 50%씩 각각 첨가하여 잼을 제조한 후 색도와 조직감을 관찰하고, 관능평가를 실시하였다. 설탕의 첨가량이 증가할수록 명도와 적색도가 유의적으로 감소하였지만, 황색도는 증가하였다. 이것은 가열 과정에서 자색고구마의 주요 색소인 안토시아닌이 파괴된 반면에, 갈색색소는 오히려 생성되었음을 시사한다. 관능적 특성에서 설탕을 50% 첨가한 자색고구마 잼의 부드러운 정도와 퍼짐성이 가장 낮았다. 기호도 평가에서 설탕이 40% 첨가된 잼이 다른 시료에 비해 색, 단맛, 부드러운 정도, 퍼짐성에서 유의적으로 가장 높았고, 부착성은 가장 낮았으며, 그에 따른 종합적인 기호도는 가장 높게 나타났다. 이러한 결과는 자색고구마 잼의 제조 시 설탕 첨가량은 40%가 가장 적합함을 보여준다. 전분질 식품인 자색고구마는 열 안정성이 비교적 높은 천연색소인 안토시아닌을 다량 함유하고 있기 때문에, 앞으로 신제품 개발과정에서 착색제(colorant)로 이용될 수 있을 것으로 사료된다.

• 복식
• /
• 제40권
• /
• pp.25-35
• /
• 1998

This thesis is a study of Kas ya, robes of buddhist monk, which is having peculiarity among human clothes. I kept my attention mainly on the symbolism of the color of Kas ya. To elucidate this, I chose the principle of T -chi and Yin-yang and Wu-shing as a frame-work of interpretation. In the first place, the original meaning of Kas ya mean a name of peculiar color. The concrete names of the color are color of persimmons juice, brown, yellow tinged with red, radish brown, non-primary color etc. The main motive to dye three robes of buddhist monk from white or primary color to the color of Kas ya was to differentiate buddhist monks from heathen or laymen. Therefore, as luxurious and primary colored cloths was donated to the buddhist monks, they are necessary to discolor them. Accordingly. they established 'non-primary color' as well-mate one for a ascetic. The non-primary color is called discolored color' as a result of discoloring primary colors. The discolored color is a synonym of Kas ya and the process of discoloring is necessary for making robes of buddhist monk. Secondly, discoloring means to mash five primary color. That is say, the process of discoloring means to return five primary colors back to 'profoundity·abstruseness·obscurity, namely darkness' as the source of them. Darkness as a condition amalgamated and not appeared all materials is the source and at the same time the terminus of all colors. Therefore, color of Kas ya symbolizes 'profound color' as the ultimate meaning of discoloring. Thirdly, discoloring garments of buddhist monk symbolize to destroy evil passions and haughtiness arising in ascetic's mind as well as means don't attach to the shaped materials'. Fourthly, discoloring means to return 'color'. namely 'all kinds of shaped material' to the inherent nature. Process of discoloring means to reture to the empty. nya. nya essentially do not make any colors, but over and over again come into being and become extinct as becoming colors. R pa, by one time Yin and the other time Yang'. R pa, color is a metaplasia of nya and nya is discoloring one of all colors. Then, discoloring means R pa is nya, R pa is nya at the same time and Because this is another expression of Dharma the original meaning of Kas ya symbolize true robes. Consequently, Kas ya means truth and beyond time and space do not be changed and conserve the color of the first till now.

• 대한가정학회지
• /
• 제44권9호
• /
• pp.21-29
• /
• 2006

The purpose of this study was to investigate the preferences and utilization of green tea and its products for adults living in Chonbuk area. Self-administered questionnaires were collected from 388 (117 male, 271 female) subjects. who were classified into 5 groups by age. Data were analysed by chi-square and ANOVA. The results can be summarized as follows. On the investigation of preferences, there was a significant difference between and among the age groups(p<.001). More than 20% of the subjects in the $20{\sim}29$ years group preferred coffee and juice. A half of the elderly over 60 years preferred a kind of green tea. The frequency of green tea drinking was not significantly influenced by age. Drinking green tea less than once a day was replied by 59.0% of the subject of whom 44.3% drank the green tea at home. and 42.0% got information about green tea from TV or radio. Regarding the satisfaction with products using green tea, 62.6% of the subjects responded only 'mediocre.' The brown rice-green tea was marked to be the highest in terms of recognition among all kinds of products. The green tea-related products were rated higher by the elder group. In conclusion, future research should focus on the development of green tea and its products in accordance with the consumption pattern in each age group.

• 식물병연구
• /
• 제7권1호
• /
• pp.8-10
• /
• 2001

1998년 경기도 고양시의 분화용 칼랑코에(Kalanchoe sp.)재배농가에서 줄기 하부가 검게 썩으며 급격히 시드는 증상으로부터 병원균을 분리.동정한 결과 Phytophthora nicotianae로 동정되었다. 병원균의 형태적 특성은 뚜렷한 유두돌기를 가진 유주자낭을 형성하였고, 원형~rPfis형이며 크기는 20~48$\times$24~64$\mu\textrm{m}$였고, 구형의 후막포자를 다량 형성하였다. 배양적 특성은 V8 juice agar와 corn-meal agar에서는 풍부한 균사를 형성하였으며, PDA에서는 전형적인 거미집 형태로 자라는 특성을 보였다. 생육온도범위는 최저 1$0^{\circ}C$, 최고 37$^{\circ}C$, 최적온도는 3$0^{\circ}C$였다. \\\"Florus\\\"를 비롯한 14개 칼랑코에 주요 재배품종에 대한 병원성검정을 실시한 결과 품종에 따라 저항성의 차이가 있었다.의 차이가 있었다.

• Journal of Forest and Environmental Science
• /
• 제33권4호
• /
• pp.322-329
• /
• 2017

As a result of contemporary environmental concerns, a number of studies from plants' tissues as one of the alternatives to conventional chemicals are increasingly investigated. In tandem with these trends, Lagenaria breviflora (LB) fruit, reputed as antiviral and depilatory agents in the Yoruba folkloric medicine was examined on Vitex doniana wood to ascertain its antifungal activity. Fungicides of 25%, 50%, 75%, and 100% LB fruits formulations (concentrations) were developed through simple one-step mechanical-forming process, including control. In this study, the yield, the chemical compositions, the absorption capacity of the fungicides and wood weight losses (WWL) analysis were evaluated to investigate the antifungal activity of LB fruit on wood. The fruit extract yielded 35.4% of fresh juice weight. LB fruits contained total: alkaloids ($8.78{\pm}0.21mg/mL$), flavonoids ($2.01{\pm}0.02mg/mL$), phenol ($7.42{\pm}0.09mg/mL$), saponins ($11.00{\pm}0.10mg/mL$) and tannins ($5.47{\pm}0.05mg/mL$) contents. All the formulations provided effective protection against the tested wood fungi compared to control. Interestingly, the antifungal activity of 50% and 25% formulations of 6.8% WWL and 9.9% WWL satisfied the excellent fungal resistance class description against white rot fungus (Ganoderma lucidum) and brown rot fungus (Fibroporia vaillantii), respectively according to ASTM D 2017. These results thus, support LB fruit as a strong potential source of natural antifungals for industrial wood production.

• Animal Bioscience
• /
• 제35권8호
• /
• pp.1205-1214
• /
• 2022

Objective: Spent ginger is a byproduct of juice extraction from the rhizome of ginger (Zingiber officinale). Despite its nutritional value, it is difficult to preserve or further process and thus is often wasted. This study uses spent ginger as a substrate for fermentation and cultivates spent ginger yeast cultures (SGYCs) that are then added to the feed of laying hens. The effects of SGYCs on production performance, egg quality, serum composition, and intestinal microbiota of laying hens were investigated. Methods: Eighty 60-week-old Hy-Line Brown hens were separated into 5 experimental groups with 4 replicates per group (4 hens per cage, 4 cages per replicate). The control group was fed a basal diet while experimental groups were also given SGYCs at the levels of 5, 10, 20, and 40 g/kg for 6 weeks. Results: The addition of SGYCs significantly increased the laying rate and nutrient digestibility, decreased feed conversion ratio, and enhanced the color of egg yolks (p<0.05). No changes were observed in activity levels of alanine aminotransferase and aspartate aminotransferase in the serum (p>0.05), but the activities of superoxide dismutase, glutathione peroxidase, and peroxidase all significantly increased, and contents of malondialdehyde were significantly reduced (p<0.05). In addition, changes in the relative abundance of Firmicutes and Bacteroidetes might be the main factor contributing to the significant increase in the apparent digestibility of crude protein and crude fat in laying hens (p<0.05). Conclusion: The current evidence shows that dietary supplementation of SGYCs to the feed of laying hens can improve laying rates, enhance antioxidative defenses, and influence dominant intestinal bacteria.

• 동아시아식생활학회지
• /
• 제21권6호
• /
• pp.823-829
• /
• 2011

The study showed test results of Teriyaki sauce produced by apple concentrate instead of sugar in order to reduce the sugar content. We created four batches of soy sauce for testing. The Control batch was normal soy sauce. S1, S2, S3, and S4 were sauces made with different amounts of apple concentrate. The test results for the moisture contents, color value, sugar content, salinity, viscosity, pH and sensory evaluation (QDA, acceptance test) of all the types of sauce are as follows. The moisture contents of the Control was 50.80%, and for S4 was 35.14%. In chromaticity results, the L value of the Control was 10.85 which was the highest compared to samples which were in the range of 8.35~8.55. The value of a and b was highest in S4 and was lowest in Control. The sugar content was 53.53 $^{\circ}Brix$ in the Control, and 43.73 $^{\circ}Brix$ in S1. S1 showed 6.77% salinity, and S4 showed 5.37% salinity. The viscosity of S4 was highest at 60.33 cp, and Control showed the highest pH value of 4.82. The QDA of S4 showed the most intense brown color, which was 5.36. For gloss and soy sauce scent, no significant difference was found between the samples. Control showed a mild apple scent which was 1.45, and S1 showed the saltiest flavor which was 5.18. The sweet flavor for Control was 4.64, and S3 showed the strongest aftertaste from the test. No significant difference of appearance and acceptance was found between samples. S2 showed a scent of 5.09, which was the best. The savory taste of S3 was best, and was worst for S1. S3 showed the best overall interest which was 4.55. According to these results, S3 had the lowest sugar content, at 4%, and therefore had the highest possibility of being produced.