• Korean Journal of Plant Resources
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• v.31 no.6
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• pp.660-666
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• 2018

In order to understand the characteristics of soil according to the cultivation environment of Chinese bellflower (Platycodon grandiflorum A.), soil chemical properties of 12 collected soil samples from 6 cultivated fields in Okcheon, Chungbuk province in August. 2017 were analyzed. The soil pH was distributed within the range of 4.61 to 5.25 at all cultivation years and E.C (Electric Conductivity) and T-N (Total Nitrogen) of the cultivation year were not significant. Available $P_2O_5$ was higher than the average for medicinal crops and P. grandiflorum in Korea and C.E.C (Cation Exchange Capacity) was inconsistent for each cultivation year. In particularly, it was validated that the content of exchangeable cations K, Ca, Ma, and Na in this experiment was similar to that of C.E.C according to the cultivation years, because C.E.C had a high correlation with the exchangeable cations. For the available $P_2O_5$, as affected by trans-planting, 5Y-NT-H (cultivated 5 years and non-transplanted) had 58 mg/kg, while 5Y-T-H (cultivated 5 years and transplanted) had 246 mg/kg. The soil pH was found to be lower (acidic) in diseased soils than healthy soils. E.C was confirmed to be was higher in diseased soils than healthy soils except for the one cultivated for 2 years. The contents of T-N and available $P_2O_5$ were higher in diseased soil except for the one cultivated for 5 years and 11 years. The exchangeable cation K and Na tended to be higher in diseased soils rather than that in healthy soils, and the exchangeable cation Ca and Mg contents were higher in healthy soils than in diseased soils. The C.E.C of the soil was lower than that of healthy soils in all of the years except for the one which was cultivated for 5 years (transplanted).

• Korean Journal of Medicinal Crop Science
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• v.15 no.1
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• pp.1-5
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• 2007

To develop a convenient method for discriminating between violet flowered lines and white flowered lines in Chinese bellflower, RAPD analysis was carried out and SCAR markers were generated. Eighteen specific RAPD bands were obtained from 6 OPERON primer sets. Two out of eighteen RAPD bands were cloned into pGEM-T-Easy vectors and then subjected to the nucleotide sequence analysis. PgR1 and PgR2 DNA fragment, each specific for violet and white flowered lines, consist of 887 bp and 863 bp sequences, respectively. Two SCAR markers were developed from RAPD clones: SPgR1 (355 bp) from PgR1 and SPgR2 (493 bp) from PgR2. One (SPgR2) of these two markers was useful to differentiate between violet flowered lines and white flowered lines in Chinese bellflower.

• Proceedings of the Korean Society of Crop Science Conference
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• 2006.04a
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• pp.498-499
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• 2006

• Korean Journal of Medicinal Crop Science
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• v.4 no.1
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• pp.38-46
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• 1996

These studies were conducted to know the any differences in growth characteristics and root quality due to flower color and culture periods in Chinese bellflower. White flowered lines had tendency of increasing in growth characters such as stem numbers, capsule numbers and seed yield per plant, plant height, and root characters such as root weight, root length and root diameter even though statistically not significant. No differences were observed in saponin and essential oil contents between them. Three years old plants had more stems and capsules per plants, root weight and root length than two years old plants while no difference in saponin and essential oil contents between them. Saponin content was gradually decreased while essential oil content was clearly lowed in the roots from plants cultured more than 3 years even though no differences in stem and capsule numbers per plant and plant height.

• Journal of the Korean Society of Food Culture
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• v.15 no.1
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• pp.59-68
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• 2000

This survey investigated on the degree of acknowledgment, intake frequency and using methods of wild grasses of the residents in Kyeonggi, Kangwon, Chunnam, Chungbook, Kyeongnam & Cheju area. The results were as follows: 1. An answer that impression of wild grasses is 'nature food' was the highest(42.6%). It was founded that interest of nature food has been increasing. 2. It has been shown that the most common method for elimination of astringent taste is to blanch and then wash several times with water.(62.9%) 3. The most common obtaining routes was traditional market. It has been shown that rate of gathering in the fields is higher in rural community and the group of over 60 years old than that of urban community and the other groups. 4. In rural area, people(28.7%) ate wild grasses more frequently than in urban area. Family with the old and the group of over 40 years old eat wild grass often. 5. More than 95% of answerers were familiar with the names of wild grasses, codonopsis lanceolata, chinese bellflower, braken, mugwort, wild rocambole and edible shoots of a fatsia & Korean lettuce are known to them with over 88.6%, 85.1% respectively. Frequently eaten wild grasses were braken, chinese bellflower, wild tocambole, codonopsis lanceolata, mugwort and korean lettuce orderly. But in Chunnam & Kyeongnam, they were braken, chinese bellflower, mugwort, wild rocambole and Korean lettuce orderly. 6. Wild grasses eaten with rice were total 25 species, and mugwort had the highest usage rate with 41.9%. Mugwort was used for $D'{\breve{o}}k$(rice cake)(77.8%), T'wigim $J{\breve{o}}n$(deep fat fried dish swallow fat fried dish)(50.1%) and liquor(4.6%). In the cooking of Guk(soup), Chigae(stew), Sengch'ae(raw vegetable) and kinds of wild grasses for Namul(cooked seasonal vegetable) & Bokkum(saute) are the most various with 58 species, especially braken was most commonly used for saute. Sedum & Korean lettuce were the common ingredients of Kimch and codonopsis lanceolata was used in liquer & Jangachis(pickle) with 40%, 46% each. Chinese bellflower was used with the most variable cooking method. 7. 43 species of wild grasses were stored by blanching and drying, and braken had the highest rate(32.3%) then aster scaber, flowering fern, Pimpinella brachycarpa, mugwort and ligularia orderly.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.3
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• pp.265-272
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• 1989

The objective of this study was to investigate the contents of some minerals in vegetable foods by a highly sensitive Neutron Activation Analysis. Chinese Chives, Amaranth, Mugwort, Ginger, Garlic, Root of bellflower, Cultured Duduk, Wild Duduk and Cortinellus-edodes were chosen as experimental materials for this study. The contents of potassium, copper, molybdenum, and bromum were 7099.1mg%, 104.8 ppm, 45.4ppm and 40.4ppm in Chinese Chives. Chinese Chives, Amaranth and Mugwort were more abundant with iron, coppr and cobalt other than vegetable foods. The ratio of sodium to potassium for Chinese Chives was 1 to 796, for Mugwort : 1 to 147 and for Garlic : 1 to 148. As the Neutron Activation Analysis Technique was able to detect gold, samarium, bromum, lanthanum and scandium from vegetable foods, this technique is very useful to analyse the infinitestimal elements in foods.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.1
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• pp.55-63
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• 1999

This research was conducted to estimate waste rates of 69 food items after pre-preparation and amounts of food wastes disposed and it's reduction effect by education in some institutional foodservices for reduction of the food wastes. The result are as follows: 1. The waste rates were 55.40% for sweet corn, 5.73% for potatoes, 19.14% for sweet potatoes, and 33.47% for chestnuts. 2. The waste rates of fruits were 0.21-49.36%. Food items with over 40% waste rate were banana, watermelon, and pineapple. 3. The waste rates of vegetables were 1.14-52.90%. The number of foods with under 10% waste rate were 14 items(red pepper, green pepper, chard, and so on), 10-20% was 9 items(perilla leaf, chinese cabbage, ginger root, and so on), 20-30% was 5 items(root of chinese bellflower, garlic, radish-leaves, burdock, welsh onion-large type), 30-40% was 3 items(shepherd's purse, head lettuce, kale) and over 40% was 3 items(water dropwort, crown daisy, mallow). 4. The waste rates were 24.30% in chicken, 9.53-13.79% in eggs, and 9.30-55.32% in fishes. The waste rates of vegetables and fishes were higher than those of other food groups. 5. There were significantly different in amount of food wastes disposed (g/person/day) to institutional foodservices (hospital＞industrial institution＞ Korean restaurant＞elementary school). The amount of food wastes disposed, especially amount in pre-preparation phase, after education for reduction of food wastes was significantly reduced. Since these study results show significant deviations in food waste rates and education effect, there should be more studies for standard waste rates of each food and systematic education method for reduction of food wastes.

• Korean journal of food and cookery science
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• v.29 no.4
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• pp.377-385
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• 2013

The changes in ingredients, seasonings and cooking methods of Japchae in Korean cook books published from the 1600s to the 1960s were investigated in this study. Japchae was a royal dish enjoyed by Kwanhaegun of Joseon Dynasty and interesting historical story is contained in it. Kwanghaegun Ilgi in 1608 showed that Japchae was Kwanghaegun's favorite dish. Therefore, it has been thought that Japchae was created in the 17th century. Wonhaengeulmyojeongrieugye in 1796 described bellflower Japchae and mungbean sprout Japchae. The traditional Japchae was made without glass noodle called dangmyeon. Eumsikdimibang in 1670 first introduced traditional Japchae, which was made with 20 different ingredients and then served with topping sauce made of pheasant broth, strained soybean paste and wheat flour. Japchae in Kyugonyoram(1896) was prepared by mixing mungbean sprout, watercress, gonjasoni, tripe and yukhwe with mustard. The current style Japchae with glass noodle first appeared in the 1920s and became popular in the 1950s because the traditional Japchae was described in cook books until the 1940s. There were two ways of preparing current style Japchae. Yijogungjeongyoritonggo in 1957 described Japchae was made by mixing the boiled glass noodle with other ingredients and seasonings together. On the other hand, Japchae in Urinaraeumsikmandeuneunbeob(1960) was prepared by seasoning first with other ingredients, and then mixing boiled glass noodle. A variety of ingredients - vegetables, mushrooms, meat, fish, pheasant, beef tong, sea cucumber, gonjasoni and pear - has been used to prepare Japchae. Japchae has been seasoned with ginger, soy sauce, black pepper, sesame salt, sesame oil, oil, leek, garlic, salt, sugar, vinegar and mustard. Egg strips, pine nut, thin strips of Shiitake and stone mushroom, red pepper threads, Chinese pepper(cheoncho), black pepper and ginger were used for garnishing.

• Journal of the Korean Society of Food Culture
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• v.12 no.5
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• pp.549-560
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• 1997

The purpose of this study was to understand the arrangement of the religious food and religious diet in Kang-Rung region which was recogniged as cultural region. Investtigation was done by interview person to person, and the results are as follows. 1. The arrangement of religious food and regious diet in Kang-neung region were differed from home to home. 2. In Kang-neung region, Chu-suk religious ceremonies and religious diet were setted much religious diet than memorial service which was held on an anniversary of their's death. 3. At first line, they have arranged Hynbab and Kuk, or Papbaab and Miyegkuk or Paogikuk. On the other hand, Songpyen was placed in traditional standard setting. At second line, they have arranged Songpyen, Kijung, Aegeok, Yukgeok, Nurumgeok, DonBaegigeok, Memilgeok, and cooked octopus(muneo) on the Aegeok. They have also arranged fishes which were the cooked Alaska pollack(rnyongtai), codfish(daeku), flatfish (kajami), yellowtail(bangeo), salmon(yeoneo), trout(songeo) and Saegsunjeon, Dubujeon, Wanjajeon, Kokumajeon. At third line, they have arranged Yuktang, Sotang, Eotang, Altang which is boiled eggs. Altang was arranged instead of steamed chicken. At fourth line, they have arranged Bukeopo, Cuttlefish(dried Ojingeo), Gajamisikhe, Myungtaeposikhe. On the other hand, Sikhe was necessarily placed on the setting of traditional standard service for the ancestor. They have arranged also Chinese bellflower(Doragi), Fernbrake(Kosali), Spinach, Osmund (Kobi), Greenbean Sprouts, Leopard plant(Komchwi), Gourd(Pak), and Lentinus edodes (Pyokjo), but Kimchi was omitted. At fifth line, they have arranged Date, Chestnut, Persimmon, the fruit of Actinidia arguta(Dare), Heron, Banana, Kwajeul and Kangiung were considered as dishes. Dasik and biscut were also used for setting dishes.

• Journal of Korean Society of Forest Science
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• v.96 no.4
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• pp.432-437
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• 2007

The purpose of this study was to select regional distinctive Non-Timber Forest Products (NTFP) in Gangwon Inland Mountains Area. It was considered as NTFP Pine mushroom, Raw Oak Mushroom, Chestnut, Pinenut, Acorn, Resin, Cultivated Mountain Ginseng, Fernbrake, Chinese bellflower, Lance asiabell, Angelica, Aster scaber, Sap, Wood Vinegar. Regional weight, item weight and forest products quotient were used for the selection of NTFP. Forest products quotient was an application of Location Quotient that is used Input-Output analysis. As a result, Chestnut was selected in Chuncheon. Raw Oak Mushroom was selected in Wonju and Pyeongchang. It was selected Pinenut in Hongcheon, Lance asiabell in Hoengseong and Hwacheon, Acorn in Cheorwon, Aster scaber in Yanggu and Sap in Inje.