• Title/Summary/Keyword: Cut Qualities

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Growth and Flowering of Cut Spray Chrysanthemum 'Gama' by Daminozide (스프레이 절화국화 '가마'의 daminozide에 의한 생육 및 개화반응)

  • Lee, Chang Hee;Park, In Moon
    • FLOWER RESEARCH JOURNAL
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    • v.17 no.2
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    • pp.121-127
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    • 2009
  • This study was conducted to improve commercial quality of a cut spray chrysanthemum 'Gama' bred in Korea by foliar application of daminozide (DMZ), suppressing excessive elongation of peduncle caused by high temperature in summer season production. Applications were made at three floral bud developmental stages (I, II, and III), and concentrations used were 0, 500, 1000, and $2000mg{\cdot}L^{-1}$. Both cut flower length and peduncle length showed the greatest suppression of elongation by DMZ treatments at stage II. DMZ also gradually reduced values of those in a concentration-dependant manner. Stem thickness and flower diameter reduced compared to control as DMZ was sprayed at later stage and those two characteristics decreased in a concentration-dependant manner. The number of paralleled flowers neighboring apical part of whole plant showed the best results at stage I and II. As for DMZ concentration, those increased effectively at $500-1,000mg{\cdot}L^{-1}$. Among all combinations, $1,000mg{\cdot}L^{-1}$ DMZ at stage II recorded the most paralleled flowers and showed 24.2% increment as compared to control. The number of fully expanded flowers and total floral buds also showed the highest values using $1,000mg{\cdot}L^{-1}$ DMZ at stage II than the other treatments. In cut spray chrysanthemum cultivar 'Gama' bred in Korea, foliar-spraying with $1,000mg{\cdot}L^{-1}$ DMZ at stage II most effectively suppressed excessive peduncle elongation, parallelled flower cluster arrangement, and increased the number of flowers in summer. However, this combination affected negatively the other commercial qualities, reducing cut flower length, stem thickness, and flower diameter. Therefore, we recommended that foliar-spraying stage and DMZ concentration was stage I and $1,000mg{\cdot}L^{-1}$, respectively, in a practical culture for 'Gama'.

The Aesthetic Qualities Featured in Vivienne Westwood's Works (비비안 웨스트우드(Vivienne Westwood)의 작품세계와 미적특성)

  • 염혜정
    • Journal of the Korean Society of Costume
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    • v.37
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    • pp.71-88
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    • 1998
  • This study will analyze the aesthetic qual-ities revealed in the work of Vivienne Wes-twood in order to gain an understanding of the development process and uniqueness of modern avant-garde fashion. Westwood gained worldwide recognition in the 1970s as the Punk movement emerged in London. Although her works have often been described as decadent and anti-establishment, her anarchic view of fashion has had a considerable influence on other designers, both in England and around the world. Vivienne Westwood's works can be divided into three periods. In the first period(1971∼78). Westwood design demonstrated elements which were variations of the subcultural Punk style. The noteworthy designs of this period included ripped T-shirts, bondage clothes, and fetishist accoutrements. In the second period(1979∼83), her designs expressed elements from ethnic and primitive tribal societies through the 'Pirate', 'Savages', 'Buffalo Girls', 'Witches' collections, which inspired New Romanticism movement. In the third period (1985∼ ), through works such as 'Mini-Crini'collection, her works identified elements from the old west and used materials such as crinoline and Harris tweed and contemporized them by rearranging the innovative technique. In the end the news synthesis helped formulate new ideas. The aesthetic qualities in Vivienne Wes-twood's works can bed identified with the following themes : Punkature, Erotic Intelligent-sia, Anarchic Collage. First, within Punkature, Westwood's ideas are at the forefront as her impact on the cut of clothes and creative detailing have been considerable. Also, while her ideas can be extreme, her clothes are wear-able, resulting in the synthesis of Punk and couture. Second, as Erotic Intelligentsia, Vivienne Westwood does not present sexuality as a straight forward attribute that fashion so often tends to do, but instead as a matter for inquiry, exploration and debate. She asserts that sexuality is always an interplay between the polarities of masculine and feminine, of dress and undress. Third, as Anarchic Collage, she has taken, juxtaposed, and transformed objects and symbols from dominant culture, like every modern subversive movement from Dada to Punk. She has continued this form of anarchic collage, mixing styles from various times and places, taking them out of their traditional context. From thiss viewpoint, Vivienne Westwood's works can be considered to be made up of past themes merged with is contemporary. The usage of contrasting elements such as Punk and couture to communicate her ideas visually or technically.

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Changes in Moisture Content and Quality of Oriental Hybrid Lily (Lilium oriental cv. Siberia) Cut Flowers during Storage at Cold and Dry Condition and Subsequent Exposure to Ambient Temperature (오리엔탈 나리 '시베리아' 절화의 포장내 건식저장 기간별 수분함량과 품질 변화)

  • Lee, Jung-Soo;Rhee, JuHee;Kang, Yun-Im;Choi, Ji Weon
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.23 no.1
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    • pp.27-36
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    • 2017
  • In order to determine the relationship between water content and flower qualities of oriental hybrid lily cv. 'Siberia' cut flower, flowers were subjected to dry and cold storage at $5^{\circ}C$ for 3, 6, and 12 days and subsequently exposed to ambient temperature ($26^{\circ}C$) in bottles with water for up to 16 days. Flowers stored at $22^{\circ}C$ in dry condition for 3 days were used as the control. Changes in fresh weight, moisture content, water balance, flowering stages, osmolality and vase life of cut flowers were observed. Flowers treated with cold and dry storage had higher moisture content compared to control sample. However, this trend was evident only for 3-day cold and dry stored sample during the whole storage period. The fresh weight of cut flowers increased gradually when the samples were transferred to ambient temperature in water bottles and then declined steadily before reaching the peak in between 6-8 days of vase life. However, the changes of fresh weight of control sample were substantially faster than samples pre-treated with cold and dry storage. This was also correlated with the water balance of cut flower as it reached the minus (-) value in 6-8 days of vase life at ambient temperature. Cut lily flowers showed high osmolality values corresponding with the duration of dry storage regardless of low or higher temperature. However, osmolality had no effect on vase life since flower stem absorbed water rapidly at the end of dry storage period. Our vase life results suggest that cold and dry storage of lily cut flowers for a certain period could ensure longer vase life at ambient temperature. It was observed that prolonging the storage period at cold and dry condition for more than a week significantly increased bud abortion, reduced longevity of flowers and reduced the vase life of cut flowers. On the other hand, the shorter cold and dry storage treatment delayed the bud opening and senescence of the flowers, thus, slowering the normal maturation and aging. Results indicated that dry and cold storage at $5^{\circ}C$ for 3 days was effective in maintaining and preserving overall quality and vase life at ambient condition of oriental hybrid lily cut flowers.

Effect of the Composition of Nutrient Solution on the Growth and Flowering of Gerbera (양액(養液)의 조성(組成)이 거베라의 생육(生育) 및 개화(開花)에 미치는 영향(影響))

  • Choi, Byeong-Jin
    • Korean Journal of Environmental Agriculture
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    • v.14 no.2
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    • pp.246-249
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    • 1995
  • This study was conducted to establish the optimal ratio of $NO_3^-$ and $NH_4^+$ for the nutrient culture of Gerbera hybrida Hort. The results were summarized as follows; 1. The growth of 'Volga' was best in 8 : 2($NO_3^-$ : $NH_4^+$) solution, while that of 'Mirage' was in 9 : 1 ratio. 2. The maximum quantity of cut flowers could be harvested in the 8 : 2 solution in 'Volga', whereas in 9: 1 solution in 'Mirage', but the differences between 9 : 1 and 8 : 2 were not significantly great. 3. In 'Volga', the qualities of cut flowers were not different among 10 : 0, 9 : 1 and 8 : 2, while those in 'Mirage' were not different among all treatments. 4. It turned out that the optimum ratio of $NO_3^-$ and $NH_4^+$ for the nutrient culture of gerbera in the farm house was 8 : 2, irrespective of cultivas.

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A perceptual study of the three-way contrast in Korean stops with cross-spliced syllables

  • Kim, Mi-Ryoung
    • Proceedings of the KSPS conference
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    • 1996.10a
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    • pp.343-348
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    • 1996
  • This paper examines the contribution of vocalic information (after the onset of voicing) to the perception of Korean alveolar stops: the aspirated /$t^{h}$/, the lenis /t/, and the fortis /$t^{*}$/. These stops have been analyzed as differing in VOT (Abramson & Lisker, 1964), the glottal width or aspiration (Kim, 1970), and F0 and intensity build-up (Han & Weitzman, 1970). These studies focused on the articulatory and acoustic qualities of the consonants and often assumed that the consonantal portion before the onset of voicing plays the main role in maintaining the three-way distinction. In contrast, the role of the following vowels was given less attention. In order to investigate the contribution of the following vowels, a perceptual study was conducted using stimuli cross-spliced from three naturally produced syllables [$t^{h}al$] 'mask', [tal] 'moon', and [$t^{*}al$]) 'daughter'. Stimuli were presented to 12 Korean listeners for identification. Each subject responded to a total of 486 tokens. The results show that vowels play the primary role when the cut occurs at the star of voicing. Even with cuts at 10 ms and 40 ms into voicing, the following vowel still plays a clear role. This suggests that vowels carry the important information for distinguishing the three stops.

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Evaluation of the Microbiological and Sensory Qualities of Potatoes by the Method of Processing in Foodservice Operations (급식소에서 이용되는 감자의 전처리 방법에 따른 미생물학적 및 관능적 품질 평가)

  • Kim, Heh-Young;Ko, Sung-Hee;Lee, Kyung-Yean
    • Korean journal of food and cookery science
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    • v.23 no.5
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    • pp.615-625
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    • 2007
  • The purpose of this study was to evaluate the microbiological and sensory quality changes from packing methods(PE; $85{\mu}m$ thick, vacuum; PE+LLDP+nylon; $50{\mu}m$ thick), and storage temperatures($3^{\circ}C,\;10^{\circ}C\;and\;25^{\circ}C$) and length of storage(1, 2, 4, 6 day) on the different types of processed potatoes(washed, peeled, or cut). Microbiological quality decreased gradually and significantly throughout the storage period in all cases. The processed potatoes stored at $3^{\circ}C$ with vacuum packing after immersion in chlorine water showed the lowest microbiological growth and had higher scores for the sensory quality factors(appearance, flavor and texture). The processed potatoes stored at $10^{\circ}C$ were rated wily better appearance, but they showed unacceptable microbiological quality at up to 4 days of storage. Overall, a temperature of $3^{\circ}C$ is recommended to maintain acceptable of microbiological and sensory quality in processed potatoes used in foodservice operations.

Eurasian Otter (Lutra lutra) Habitat Suitability Modeling Using GIS; A case study on Soraksan National Park

  • Park, Chong-Hwa;Joo, Wooyeong;Seo, Chang-Wan
    • Spatial Information Research
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    • v.10 no.4
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    • pp.501-513
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    • 2002
  • Eurasian otter (Lutra lutra) is one of endangered wildlife species whose population size is declining in Korea. To manage and conserve habitat for Eurasian otter, it is crucial to understand which habitat components affect otter habitat qualities. The objectives of this study were to develop a habitat suitability model of Eurasian otter in Soraksan National Park, to validate the model in Odaesan National Park. The research methods of this study were as follows. First, trace data and characters of Eurasian otter habitat were collected with Geographic Information System (GIS) data and Global Positioning System (GPS) receivers between 2000 and 2002. Second, the habitat use factors were identified as habitat characteristics of Eurasian otter and classified with habitat use and availability analyses. Third, significant factors of habitat model were extracted by Chi-square test. The last, Eurasian Otter Habitat Suitability Model (EOHSM) was employed by logistic regression method. Otter habitat use was positively associated with the reeds and shrubs areas adjacent to streams, the size of boulders, and low human disturbance in Soraksan National Park by EOHSM. This model had a classification accuracy of 74.4% at cutoff value of 0.5. Model validation showed a classification accuracy of 86.6 % at cut off value of 0.5 for otter habitat in Odaesan National Park.

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Quality and minimal processing characteristics of 'Ssam' vegetables during storage (국내산 쌈채소의 신선편의 가공적성 및 저장 중 품질변화)

  • Hwang, Tae-Young
    • Korean Journal of Food Science and Technology
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    • v.49 no.6
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    • pp.632-637
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    • 2017
  • This study was conducted to determine the minimal processing characteristics of four vegetables (brown mustard, kale, red beet and red lettuce) for wrapping (Ssam). Prior to evaluation, the vegetable leaves were cut, washed, and packaged. The texture, weight loss, browning index, pH, gas concentrations ($O_2$ and $CO_2$), microbial growth, and organoleptic qualities of the leaves were assessed at $10^{\circ}C$ for 7 days. The cutting strength of red beet was significantly different among leaves. The initial springiness of brown mustard was the lowest (0.98%). The weight loss varied between 0.24 to 4.77%, pH ranged from 6.00 to 6.95, and browning index increased to 0.95 during storage. Changes of gas composition were lower in cut leaf than whole leaf. Aerobic bacteria (4.9-8.0 log CFU/g), yeast (not detected), mold (-3.5 log CFU/g), and total coliforms (5.0-8.0 log CFU/g) were assessed in the samples. Thus, overall quality of kale and red beet leaves with minimal processing showed satisfactory results when stored for 7 days.

Effects of Air and Vacuum Packaging on the Qualities of Pork during the First 4 Days Post Mortem (함기포장과 진공포장이 도축 후 단기 유통 돈육의 품질에 미치는 영향)

  • Moon Yoon-Hee
    • Food Science of Animal Resources
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    • v.25 no.4
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    • pp.415-422
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    • 2005
  • The pork loin used in this study was obtained from carcass chilled for 24 hours after slaughter and divided into 2 pare. The first part was air packaged and the other part was vacuum packaged, both of which were chilled at $4^{\circ}C$. After 2 days of slaughter, the qualities of air packaged loin chilled for 1 day showed lower drip lose, higher water holding capacity and better sensory texture than the vacuum packaged port (p<0.05). On the other hand, the air packaged loin chilled for 2 days showed lower drip loss and shear force value(SFV), higher Hunter's $a^*$ value, higher amount of taurine and alanine, and better taste, texture, juiciness and palatability than the vacuum packaged pork (p<0.05). However, the air packaged loin chilled for 3 days showed lower hip loss, chewiness SFV, higher amount of VBN $(12.37\;mg\%)$ and total plate count $(2.6\times10^4\;CFU/cm^2)$ than the vacuum packaged pork chilled for the same day (p<0.05). for the same chilling period, there was not significant difference between air and vacuum packaged pork in pH, TBA value, $L^*$ value, $b^*$ value, cooking loss, hardness, springness, cohesiveness, gumminess, total free amino acid contents and cooked meat aroma (p>0.05). Considering all these results, it is recommended that the way of air packaging for the pork with a short storing period should be reconsidered to cut down expenses.

Rheological Changes of Dough and Breadmaking Qualities of Wheat Flour with Additions of Soy Flour (대두혼합식빵 제조시 대두첨가량에 따른 반죽과 식빵의 물성 변화)

  • 김인호;하상철;이인구
    • Food Science and Preservation
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    • v.9 no.4
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    • pp.418-424
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    • 2002
  • This study was undertaken to develop the optimum baking formular and process in making the improved soy-wheat composite breads furtified with soy flour, which has been known for a source of biologically active phytochemicals and for more vegetable proteins as well. The effects of the addition of soy flour on a rheological properties of dough, on the sensory characteristics of breads, and on the possibilities of commercialization of these functional breads were investigated. As the added amount of soy flour increased, water absorption, development time and the weakness value of dough were increased, but dough stability were decreased in the farinograph. In the extensograph, the more soy flour was added, the less the extensibility and the resistance to extention were shown. As the amount of soy flour increased, gelatinazation point was increased in the amylograph, but the maxium viscosity was decreased. As the added amount of soy flour was increased, b value(yellowness) was obviously increased, L value(lightness) was slightly decreased. However, a value(redness) was not nearly changed in the color of cut loaves. In sensory evaluation, the more soy flour was added, the less the external, the internal characteristics and the eating qualities were shown. Accorting to the addition of soy flour, the toughness and the brittleness tended to be increased proportionally. The dough of 10% soy-wheat composite flour(SF10) was the most favorable on the baking performance.