• KOREAN JOURNAL OF CROP SCIENCE
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• v.54 no.3
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• pp.320-326
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• 2009

The crops showing hard seed character have high seed viability after seed storage for long period. The low germination rate due to hard seed coat, however, cause a problem of low seedling establishment in field condition. Three legumes used in the experiment, lablab bean (Dolichos lablab L.), asparagus bean (Vigna sesquipedalis L. Fruwirth), and soybean (Glycine max L. Merr.), showed low germination rate (26, 17, and 5%, respectively) due to thick and hard seed coat. In this study artificial treatment for breaking dormancy was tested in hard seeds. The effect of proper treatment was various depending on species. The germination rate of lablab bean was highly improved up to 94% by soaking into water for 24 hours. In the case of asparagus bean, the rate was increased up to 90% by soaking for eight hours near boiling water until it cools. The germination rate of small hard seed soybean was increase to 96% by soaking into concentrated sulfuric acid for 10 minutes. Ultrastructural change revealed by scanning electron microscope (SEM) reflects that the structure of micropyle was changed and water uptake was facilitated with all treatments tested in the experiment. Especially, sulfuric acid treatment resulted in the degradation of micropylar tissue. These results demonstrate that the artificial treatment including sulfuric acid and (hot) water soaking treatment for promoting water uptake can be applied to improve seed germination in legume seed with thick and hard seed coat.

• Research in Plant Disease
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• v.12 no.3
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• pp.290-293
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• 2006

A fruit rot of sweet persimmon(Diospyros kaki cv. 'Fuyu') that infected with blue mold was found during the storage and transport in Jinju Gyeongnam Province, Korea. Fruit surfaces that infected with the fungus were formed water soaked lesion at first then gradually colonized with the fungus and formed mycelial mats. From the point of infection, fruits become sunken and mostly ruptured. The pathogenic fungus was isolated from infected fruits and cultured on potato dextrose agar. The colonies of the pathogenic fungi were white at frist then became greyish green on malt extract agar. Conidia were ellipsoidal and $2.6{\sim}3.8{\times}2.4{\sim}3.8{\mu}m$ in size. Phialides were ampulliform, verticilate of 3-7, $8.0{\sim}9.2{\times}2.0{\sim}3.0{\mu}m$ in size. Metulae were verticils of 2-4, smooth, $9.0{\sim}12.6{\times}3.0{\sim}4.6{\mu}m$ in size. Ramuli were groups 1-3, smooth, $11.0{\sim}17.6{\times}2.3{\sim}3.0{\mu}m$ in size. Rami were groups 1-2, $7.5{\sim}32.6{\times}2.6{\sim}4.2{\mu}m$ in size. Stipes were septate, smooth, thin walled, $56{\sim}302{\times}2.8{\sim}4.0{\mu}m$ in size. Penicilli were mostly quaterverticillate. Based on the cultural and mycological characteristics as well as pathogenicity test on host plants, the fungus was identified as Penicillium expansum. This is the first report on the blue mold of sweet persimmon(Diospyros kaki) caused by P. expansum in Korea.

• Korean journal of food and cookery science
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• v.25 no.3
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• pp.350-356
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• 2009

In order to develop a natural food preservative, UlGeum (Curcuma longa L.) powder was extracted with ethanol, and its antimicrobial activity was investigated. This ethanol extract showed antimicrobial activity against Bacillussubtilis, Escherichiacoli, and Staphylococcus aureus, and the resulting inhibition zones against the microorganisms by the extract (4 mg/disc) were 11, 10, and 8.5 mm, respectively. To test for further food preservation effects, solutions of the extract were added to rice cakes and noodles at concentrations of 0%, 0.25%, 0.50%, 0.75%, and 1.00%, respectively. Microbial growth was less in the UlGeum ethanol extract-added groups than in the control group. In sensory evaluations, there were significant differences among the groups of rice cakes and noodles in terms of color, taste, flavor, chewiness, and overall acceptability (p<0.05), and the 0.5% added groups received significantly higher scores than the other groups. Furthermore, as storage time increased, the sensory scores of the rice cakes and noodles significantly decreased in all groups (p<0.05). These results suggest that UlGeum is effective for increasing the shelf-life of rice cakes and noodles.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1443-1449
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• 2005

Quality characteristics and functional properties of Korean wheat noodle with brassica oleracea L. powder were investigated to develop health promoting and high quality product. Brassica oleracea L. powder was extracted with water and $70\%$ ethanol, and the extracts were tested its electron donating ability (EDA) and nitrite scavenging ability (NSA). Quality characteristics of the noodle were evaluated by its color, flavor, moisture, softness, texture and taste evaluation. Microbiological Quality was also tested counting total viable cells. EDA was highest at 1000 ppm of both water extract ($64\%$ of EDA) and ethanol extract ($76\%$ of EDA). NSA was highest pH 1.2 of both water extract ($42\%$ of NSA) and ethanol extract ($46\%$ of NSA). In antimicrobial activity test, Korean wheat noodle with $3\%$ pine pollen powder displayed $0.5{\~}1$ log cycle of total viable cell counts lower than that of control at 5 days of storage. Sensory evaluation of Korean wheat dried and cooked noodles with $3\%$ Brassica oleracea L. powder showed significantly higher scores in overall.

• Journal of Biosystems Engineering
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• v.28 no.6
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• pp.517-524
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• 2003

There have been worldwide research and development efforts to automate various processes of bio-production and those efforts will be expanded with priority given to tasks which require high intensive labor or produce high value-added product and tasks under hostile environment. In the field of bio-production capabilities of the versatility and robustness of automated system have been major bottlenecks along with economical efficiency. This paper introduces a new concept of automation based on tole-operation, which can provide solutions to overcome inherent difficulties in automating bio-production processes. Operator(farmer), computer, and automatic machinery share their roles utilizing their maximum merits to accomplish given tasks successfully. Among processes of greenhouse watermelon cultivation tasks such as pruning, watering, pesticide application, and harvest with loading were chosen based on the required labor intensiveness and functional similarities to realize the proposed concept. The developed system was composed of 5 major hardware modules such as wireless remote monitoring and task control module, wireless remote image acquisition and data transmission module, gantry system equipped with 4 d.o.f. Cartesian type robotic manipulator, exchangeable modular type end-effectors, and guided watermelon loading and storage module. The system was operated through the graphic user interface using touch screen monitor and wireless data communication among operator, computer, and machine. The proposed system showed practical and feasible way of automation in the field of volatile bio-production process.

• Journal of Pharmaceutical Investigation
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• v.25 no.3
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• pp.227-237
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• 1995

Omeprazole(OMP) complexes such as inclusion complexes of OMP with $hydroxypropyl-{\beta}-cyclodextrin$(HPCD) and ${\beta}-cyclodextrin({\beta}-CD)$, OMP-cholestyramine(CHL) and OMP-ethylenediamine(OMP-ED) were prepared, respectively. The partition coefficients in Witepsol H-15 /pH 7.4 phosphate buffer solution of OMP complexes$(OMP-HPCD;\;3.69{\pm}0.26,\;OMP-{\beta}-CD;\;4.08{\pm}0.21,\;OMP-CHL;\;4.36{\pm}0.25\;and\;omeprazole\;sodium(OMP-Na);\;3.64{\pm}0.37)$ were higher than that of OMP $(2.66{\pm}0.47)$. OMP was not completely dissolved until even 3 hrs, but all the OMP complexes studied were released about 100% in 20 min. The rectal suppositories containing OMP or each above OMP complex were prepared using Witepsol H-15 base, and their dissolution and stability were examined, and pharmacokinetic study were investigated after their rectal administrations to the rabbits. While the suppository containing OMP was released only less than 60% in 150 min, $OMP-{\beta}-CD$, OMP-CHL, OMP-Na and OMP-ED suppositories were all released about 65% in 20 min. Especially, OMP-HPCD suppository released OMP about 70% in 10 min. All the additives such as sodium laurylsulfate, eglumine, arginine and PVP increased drug release from OMP-HPCD suppository to some extent. The decomposition rate constants of OMP in the suppositories were $9.117{\times}10^{-3}\;day^{-l}$ for OMP suppository, $2.121{\times}10^{-2}$ for OMP-HPCD, $1.607{\times}10^{-2}$ for $OMP-{\beta}-CD$, $9.26{\times}10^{-3}$ for OMP-Na, $6.769{\times}10^{-3}$ for OMP-CHL and $5.58{\times}10^{-3}\;day^{-l}$ for OMP-ED suppository, respectively. Additives such as arginine, eglumine and ED had some stabilizing effect for OMP-HPCD, OMP-CHL and OMP-Na suppositories, respectively. After 6 month-storage at $30^{\circ}C$, 75% RH, OMP-CHL suppository was most stable. The values of Tmax for OMP-HPCD and OMP-Na suppositories were $11.7{\pm}2.36\;and\;11.4{\pm}2.56\;min$, respectively. The values of Cmax for OMP-HPCD and OMP-CHL suppository were $2.31\;{\mu}g/ml\;(p<0.01)\;and\;1.89\;{\mu}g/ml\;p<0.01)$, respectively. The values of AUC for OMP and $OMP-{\beta}-CD$ suppository were $61.9{\pm}25.79\;and\;68.6{\pm}29.48\;{\mu}g\;{\cdot}\;min/ml$, and the corresponding values for OMP-HPCD and OMP-CHL were $106.1{\pm}43.16\;(p<0.05)\;and\;127.3{\pm}42.52\;{\mu}g\;{\cdot}\;min/ml(p<0.01)$, respectively. The above results indicate the OMP-HPCD and OMP-CHL suppositories have the excellent bioavailabilties in vivo study.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.481-490
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• 2000

Modified atmosphere packaging was applied to oriental melon(Cucumis melo L. var. makuwa Mak.) to extend its freshness during distribution. Gas composition and ethylene content in the film bags changed rapidly at the early stage of storage. Within 10 days, weight loss of the unpackaged increased upto 7.68% while those of the packaged remained less than 1.0% except LDPE film modified by addition of 5%(w/w) zeolite with $20\;{\mu}m$ thickness(20CK, 2.38%). Firmness was effectively maintained in the LDPE film modified by addition of 5%(w/w) zeolite with $40\;{\mu}m$ thickness(40CK) and the LDPE film with $40\;{\mu}m$ thickness containing ethylene absorber sachet(40LP). Peel color of the fruit changed rapidly in control and a little in 40CK. Oriental melon packages using 40CK provided better visual and sensory quality retention compared with others. Results suggested that packaging treatment such as 40CK could be used for extending freshness of oriental melon during transport period at ambient temperature.

• Food Science of Animal Resources
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• v.22 no.3
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• pp.206-211
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• 2002

This study was conducted to investigate the influence of dietary activated carbon(0.9%) and fish oil(0, 1, 2, 4%) addition on the feed efficiency, blood-cholesterol, proximate composition, pH and minerals in breast and thigh of chicken meat. Broilers were randomly assigned to one of the five dietary treatment: 1) Control (commercial feed) 2) T1(commercial feed supplemented with 0.9% activated carbon) 3) T2 (commercial feed with 0.9% activated carbon and 1% fish oil) 4) T3 (commercial feed with 0.9% activated carbon and 2% fish oil) 5) T4 (commercial feed with 0.9% activated carbon and 4% fish oil). They were fed with one of the experimental diets for five weeks and slaughtered. After that, the meat samples were vacuum packaged and stored over a period of 10 days at 4$\pm$1$\^{C}$. When broilers were fed with dietary activated carbon and fish oil, the feed efficiency of birds were higher compared with that of control diet. The blood cholesterol was tended to decrease in dietary activated carbon and fish oil(p<0.05). However, effects of diets containing graded levels of activated carbon and fish oil on proximate composition were not found(p>0.05). The pH of all treatments significantly increased during the storage periods. The activated carbon and fish oil diet increased the calcium, potassium and sodium content of chicken meat, and tended to increase total mineral contents.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.496-499
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• 1994

The antioxidant effect of capsaicin, the pungent principle of red pepper and oleoresin extracted from red pepper was investigated by measuring TBA(Thiobarbituric acid) value and hydroperoxide value using CL-HPLC(Chemiluminescence-high performance liquid chromatography) during storage at $30^{\circ}C$. The antioxidant activity of capsaicin and oleoresin was compared with erythorbate already used. The antioxigenic effect of capsaicin and oleoresin was very effective to the preservation of ground bacon belly meat. Especially, oleoresin have a remarkable effect to prevent the peroxidation of ground bacon belly meat. Capsaicinoids were known as the main additives in Korea, but the antioxidant activity of meat products has not been reported. So, we suggest that capsaicin, especially, oleoresin combined with other natural antioxigenic substances as like tocopherol may be effective to prevent the oxidation of ground bacon belly meat.

• Applied Biological Chemistry
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• v.26 no.1
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• pp.65-72
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• 1983

The composition of four rice protein groups is greatly affected by the extraction conditions. The extraction amounts of albumins and glubulines primarily depended on the temperature rather than the method of extraction. The total amount of glutelins, the major components of rice storage proteins, could be extracted by a successive extraction processes, extraction with 0.5% SDS-0.1M borate buffer(pH 8.3) followed by extraction with 0.5% SDS-0.6% ${\beta}-mercaptoethanol-0.1M$ borate buffer(pH 8.3). The extracted amounts of glutelin with these solvents were 54.1 and 45% respectively. The further purification of SDS soluble glutelins was achieved by Sephadex G-150 gel column chromatography. The molecular weight of the components in four protein groups has been estimated by SDS-polyacrylamide gel electrophoresis with or without ${\beta}-mercaptoethanol.$ The comparison of albumins and globulins by starch gel electrophoresis at pH 3.1 permitted us to identify seven rice varieties. However, at pH 8.95, the specific bands for Japonica type rice varieties were observed.