• Korean Journal of Soil Science and Fertilizer
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• v.26 no.3
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• pp.189-196
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• 1993

Allelopathic inhibition by substance(s) originated from sicklepod(Cassia tora L.) seed on germination of other plant seeds, was confirmed and used to elucidate general mechanism of allelopathy which was occurred widly in natural and/or agricultural ecosystems. The mechanism was deduced from changes in water contents, ${\alpha}$-amylase activities, protease activities, concentrations of abscisic acid and total phenolic compounds during germination of rice and radish seeds treated with water-soluble extracts of sicklepod seeds. The results obtained were summarized as follows. 1. The % germinations of radish, rice, lettuce, barley seeds were decreased by substances originated from crushed sicklepod seeds. 2. By the treatment of water-soluble extracts of sicklepod seeds, the inhibition of germination of radish seeds was occured with the sequential phenomena of increase of protease activity(synthesis), decrease of water content and increase of total phenolic compounds content. 3. In rice, the inhibition of seed germination by the water-slouble extracts of sicklepod seeds was related to increase of abscisic acid concentration and then decrease of ${\alpha}$-amylase activity(synthesis).

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.296-302
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• 2002

Quality characteristics of mash of takju prepared by wheat flour nuruks (conventional and improved style) were investigated during fermentation. Those were cultured with wild microorganism on whole and crushed wheat (wheat nuruk), wheat flour and mixture of rice and wheat flour, and nuruk cultured with Aspergillus oryzae on wheat flour. Ethanol content reached maximum of 10.6-17.4% after 14 days of fermentation. And the ethanol contents of takju were high in order of wheat nuruk, wheat flour nuruk, Aspergillus oryzae nuruk and mixture of wheat flour and rice nuruk. No difference of pH was among the treatments while the wheat flour nuruk cultured with wild microorganisms contained higher amounts of acids than the others. The amount of total sugars ranged from 16.22-17.74% on the starting day of fermentation, and decreased to 4.28-6.10% after 14 days. The amount of total sugars in mashes brewed with wheat flour nuruk cultured with Aspergillus oryzae was measured to be highest at the beginning stage of fermentation. Afterwards no difference was found among the types of nuruks. Glucose was in the range of 2,735-7,842 mg% at initial period of fermentation, afterwards it was rapidly decreased. The total amounts of free sugar for control and the wheat flour nuruk was higher than other treatments. The total amounts of organic acids were the highest in wheat nuruk to 690-2,241 mg% and the contents of lactic acid and succinic acid were high in mixed rice nuruk to 183-1,293 mg%. The contents of lactic acid and succinic acid were higher than those of the other kinds of organic acids in takju.

• KSBB Journal
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• v.23 no.3
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• pp.213-218
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• 2008

The present study was to investigate the continuous production of alcohol using immobilized carrier manufactured by polymeric materials. Fermentation runs with a crushed rice, with constituents recovered from batch culture and with ones from continuous culture were thus compared. The performances of immobilized carrier were governed by sandwitched synthetic polymers, the evolution of the continuous culture was steadily governed by the production of alcohol in the lag time of batch culture. The main focus was set on the enhancement of the alcohol production by an newly-developed polymeric forms. This polymeric form led to a drastic increase of the microorganism and the production cost in the continuous reactor was thereby reduced. The sandwitched polymeric-formed carrier, which was resistant to external environments, serves as an interesting alternative to maintain the stability of biological process. These whole results were discussed with the aim to better understand the continuous process implied in the microorganism's build-up during cultivation of fermentation broth.

• Korean Journal of Soil Science and Fertilizer
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• v.47 no.6
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• pp.398-405
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• 2014

Salt accumulation at soil surface is one of the most detrimental factors for crop production in reclaimed tidal land. This study was conducted to investigate the effect of capillary barriers beneath the soil surface on dynamics of soil salts at coarse-textured reclaimed tidal land. A field experiment was conducted at Saemangeum reclaimed tidal land for two years (2012-2013). Capillary barriers ($3.5{\times}12m$) were treated with crushed-stone, oyster shell waste, coal briquette ash, coal bottom ash, rice hull and woodchip at 40-60 cm depth from soil surface. Silage corn (Zea mays) was cultivated during the experimental period and soil salinity was monitored periodically. Soil salinity was significantly reduced with capillary barrier compared to that of control. Oyster shell waste was one of the most effective capillary barrier materials to control soil salinity at Saemangeum reclaimed tidal land. At the first growing season capillary barrier did not influence on corn growth regardless of types of the material, but plant biomass and withering rate of corn were significantly improved with capillary barrier at the second growing season. The results of this study showed that capillary barrier was effective on the control of soil salinity and improvement of corn growth, which indicated that capillary barrier treatment can be considered one of the best management practices for stable crop production at Saemangeum reclaimed tidal land.

• Advances in concrete construction
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• v.9 no.4
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• pp.387-395
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• 2020

This study has been carried out in two-phases to develop Fiber Reinforced Self-Compacting Concrete (FRSCC) performance. In the first phase, the composition of the quaternary composite binder compromised CEM I 42.5N (58-70%), Rice Husk Ash (25-37%), quartz sand (2.5-7.5%) and limestone crushing waste (2.5-7.5%) were optimized. And in the second phase, the effect of two fiber types (steel brass-plated and basalt) was investigated on the SCC optimized with the optimum CB as disperse reinforcement at 6 different ratios of 1, 1.2, 1.4, 1.6, 1.8, and 2.0% by weight of mix for each type. In this study, the theoretical principles of the synthesis of self-compacting dispersion-reinforced concrete have been developed which consists of optimizing structure-formation processes through the use of a mineral modifier, together with ground crushed cement in a vario-planetary mill to a specific surface area of 550 m2 / kg. The amorphous silica in the modifier composition intensifies the binding of calcium hydroxide formed during the hydration of C3S, helps reduce the basicity of the cement-composite, while reducing the growth of portlandite crystals. Limestone particles contribute to the formation of calcium hydrocarbonate and, together with fine ground quartz sand; act as microfiller, clogging the pores of the cement. Furthermore, the results revealed that the effect of fiber addition improves the mechanical properties of FRSCC. It was found that the steel fiber performed better than basalt fiber on tensile strength and modulus of elasticity; however, both fibers have the same performance on the first crack strength and sample destruction of FRSCC. It also illustrates that there will be an optimum percentage of fiber addition.

• Korean Journal of Soil Science and Fertilizer
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• v.46 no.4
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• pp.281-287
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• 2013

Due to its high salt content and poor physical properties in reclaimed tidal lands, it is important to ameliorate soil physical properties to improve the efficiency of desalination. The objective of this study was to evaluate the changes of soil properties at Saemangeum reclaimed tidal saline soil with various soil amendments. Field experiment was conducted at Saemangeum reclaimed tidal land in Korea and the dominant soil series was Munpo series (coarse loamy, mixed, nonacid, Mesic, Typic, Fluvaquents). Woodchips, crushed-stone, oyster shell, coal bottom ash, and rice hull were added as soil amendments and mixed into surface soil to improve soil physical properties. There was large variability in soil hardness, but oyster shell treatment was significantly lower soil hardness at surface layer. Soil hardness was not significantly different below 15 cm depth. Infiltration rate was also significantly greater at oyster shell treatment. This may be due to the leaching of Ca ions from oyster shell and improved soil properties. However, there was no statistical significant difference of the soil bulk density, moisture content, and porosity. Improved physical properties increased desalinization rate in soil and retarded the resalinization rate when evapotranspiration rate was high. Although soil salinity was significantly decreased with oyster shell amendment, soil pH was increased that should be made up as a soil amendment. Our results indicated that oyster shell application increased infiltration rate and improved soil hardness, and thus oyster shell could be used to improve soil salinity level at Saemangeum reclaimed tidal saline soil.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.343-350
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• 2002

This study was conducted to standardize the manufacturing process of doenjang. The preparation methods, kinds and levels of the ingredients were determined by the statistical surveys of literatures obtained from cooking books, scientific papers and doenjang manufacturing factories. The standardized preparation of fermentation methods of doenjang were classified into two large groups, that were traditional and modified (commercialized) methods. Most soybeans used in doenjang preparation were the large size. To prepare traditional doenjang, soybeans were cleaned, scaled and cooked for 2 hrs at atmospheric pressure. These cooked soybeans were crushed in water and molded as brick shape. The molded soybean was dried for 2 days in the air, hung up by rice straw and fermented for 30~60 days under natural environmental condition (called meju). Recently soybean grain meju that inoculated with Asp. oryzae also frequently used to make traditional doenjang. The fermented meju was brined with a ratio of meju : salt : water = 18.4 : 14.6 : 67.0 and the meju-brine mixtures were ripened for 2 months. When the meju-brine mixture was fully fermented, it was separated into liquid and solid parts. The crushed solid part was further ripened in a separated pottery for 60 days and become doenjang. The liquid part was filtered, boiled and used as soy sauce. In modified commercial doenjang preparation, soybeans were cocked by autoclaving and then cooled about to 3$0^{\circ}C$. Separately, steamed barley grains or wheat flour were inoculated with 0.2% Asp. oryzae and incubated for 3 days at 3$0^{\circ}C$ and mixed with the crooked soybeans, salt, and water (soybean : salt : starch : water = 39.8 : 12.5 : 22.6 : 25.1). These mixtures were ripened for 30 days at 3$0^{\circ}C$. It seems that the manufacturing process of traditional doenjang needs to be more industrialized, whereas, the commercial doenjang preparation is going to adapt the traditional processing method of doenjang.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.3
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• pp.390-396
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• 1997

Meju is a basis for manufacturing Kanjang, Meju was traditionally prepared at home by different types of process depending on the regional area. It is necessary to standardize and simplify the process of Meju-preparation for Kanjang of good quality. For these purposes, the process of Meju and Kangjang making as well as analysis of commercial Kanjang, were compared. Generally, traditional Meju was prepared by steeping and dehulling the whole soybean. After steeping for 24hr. soybean absorbed water up to 110~120% of its weight. The soaked soybeans were steamed for 2hr. and cooled to 5$0^{\circ}C$. Cooked soybeans were crushed down to the size of 10~15 mesh and molded. Molded soybeans were dried for 2 days in the air, hung up by rice straw and fermented for 20~30 days under natural environmental condition. On the other hand, commercial soybean koji was made of defatted soybean. Defatted soybeans were steeped in water and steamed for 15~30min at 0.7~1.2 kg/$\textrm{cm}^2$. Steamed and defatted soybean was cooled to 4$0^{\circ}C$. Separately, wheat power was roasted at 200~30$0^{\circ}C$ by wheat roaster. Mixture of steamed defatted soybean and roasted wheat powder (5/5 to 7/3) were inoculated with 0.1~0.2% Aspergillus sojae and incubated for 2 days at 3$0^{\circ}C$ with occasional stirring. Chemical analysis showed that traditional soy sauces contained the following composition: NaCl, 20.12~25.42%; total nitrogen, 0.64~0.91%; pure extract, 9.47~11.20%; color, 2.34~4.01; pH, 4.92~5.12. Commercial products contained: NaCl, 15.20~17.19%; total nitrogen, 1.25~1.40%; pure extract, 18.17~21.47%; color, 5.41~21.12; pH, 4.51~4.66 and ethalnol. 2.97~3.12%. Organoleptic test on taste, color and flavor of traditional and commercial soysauce indicated that most of the consumers prefer commercial products to traditional products. Preferrable formulation of Kanjang based on organoleptic test of soy sauces was assumed as containing; NaCl, 16.0%; total nitrogen, 1.40%; pure extract, 19.97%; color, 12.98; pH, 4.61 and ethanol, 2.96.

• Korean journal of applied entomology
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• v.26 no.4 s.73
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• pp.229-237
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• 1987

In order to study the biological control of soil-borne disease of sesame, antagonistic isolates of Trichoderma , Bacillus sand streptomyces to Fusarium oxysporum and Rhizoctonia solani were isolated from the rhizosphere soils of sesame plants and some other habitats. Out of the isolates of microorganisms collected a strain of Trichoderma viride was selected as a biological control agent for the study and its effect on the control of damping-off and the seedling growth of sesame was investigated. The results obtained are as follows: 26 percents of Bacillus spp. isolated from the rhizosphere soil of sesame plants showed antagonism to two pathogenic fungi. Important species were B. Subtilis and B. polymyxa. Streptomyces species isolated from the rhizosphere soils of sesame lysed the cell wall of hyphae and conidia of F. oxysporum and reduced conspicuously the formation of macroconidia and chlamydospores of the fungus. 84 percents of Trichoderma spp. isolated from the rhizosphere soil of sesame plants were antagonistic to F. oxysporum and 60 percents of the isolates were antagonistic to both F. oxysporum and R. solani. Trichoderma viride TV-192 selected from antagonistic isolates of Trichoderma spp. was highly antagonistic to F. oxysporum and soil treatment with the isolate reduced notably damping-off of sesame. T. viride TV-192 showed better growth in crushed rice straw, barley straw and sawdust media than F. oxysporum. Sawdust was selective for the growth of T. viride. Supplementation of wheat bran and mixtures of wheat bran and sawdust inoculated with T. viride TV-192 in the soil reduced remarkably damping-off of sesame by F. oxysporum but high density of the fungus TV-192 caused the inhibition of seed germination and seedling growth of sesame. Inhibitory effects of Trichoderma species on seed germination and seedling growth of sesame were different according to the isolates of the fungus. Normal sesame seedlings on the bed treated with the fungus showed better growth than not treated seedlings.