• Korean Journal of Plant Tissue Culture
• /
• v.27 no.1
• /
• pp.63-69
• /
• 2000

In order to establish a micropropagation system for buffalo gourd (Cucurbita foetidissima ) and common milkweed (Asclepias syriaca), the effects of several plant growth regulators and culture temperature on shoot multiplication and rooting were investigated. In buffalo gourd, the greatest number of shoot from shoot tip culture and well growth of formed shoot were obtained on the MIS medium supplemented with 1.0 mg/L BA and 0.3 or 0.6 mg/L IAA. Whereas kinetin and 2iP were not effective for shoot multiplication in vitro. It was found that 22$^{\circ}C$ and $25^{\circ}C$ were suitable for shoot multiplication. Roots were easily formed by the addition of auxins, especially 1.0 or 2.0 mg/L IBA and 2.0 mg/L IAA. Over 90% of plants survived successfully after being transferred into the field. In common milkweed, BA was more effective than kinetin or 2iP for its micropropagation in vitro. The increased shoot weight and number of nodes per shoot were obtained on the medium containing 3.0 mg/L BA and 0.3 or 0.6 mg/L IAA. But 2iP promoted the shoot elongation. In addition. common milkweed was sensitive to culture temperature in vitro. Temperature around 22$^{\circ}C$ was favorable for shoot multiplication and growth, whereas temperature higher than $25^{\circ}C$ usually reduced the rate of shoot survival rate.

• Korean Journal of Food Science and Technology
• /
• v.38 no.5
• /
• pp.605-608
• /
• 2006

Genetically modified (GM) ingredients found in imported raw materials and processed foods were monitored in the province Gyeongin in Korea. The analysis was performed according to "Testing methods for genetically modified foods of food standards and specifications" established in Korea. We received 120 items from the Gyeongin Regional KFDA. Only two of the 120 items analyzed in the samples, were contaminated with GM ingredients. However, we could not analyze the internal standard gene from 12 processed foods. We found that the extracted total DNA of the above 12 samples were extracted and found to be degraded. The total DNA contained a very small fragment of less than 300 base pair. Therefore, it seems that the total DNA is not large enough to serve as the template DNA for PCR analysis.

• Food Science of Animal Resources
• /
• v.31 no.6
• /
• pp.907-913
• /
• 2011

Low-fat and full-fat Mozzarella cheeses were manufactured using ultraflterated-concentrated cow milk with a bacterial cell count of 100, 000 CFU/mL to study the properties of browning, oiling-off, stretchability, and meltability of the cheeses during 3 mon of refrigerated storage. The properties of browning, oiling-off, and stretchability of UF-Mozzarella cheese were affected by fat content, addition of starter and rennet (add 50, 65, and 80% compared with the control, respectively), and baking temperature (280, 300, and $320^{\circ}C$) (p<0.05). The browning and oiling-off scores increased with an increase in baking temperature and lengthen of storage time, but some undesirable results also occurred. The stretchability score improved with an increase in baking temperature, but the gradient decreased with the length of storage time (p<0.05). The meltability score was affected by fat content, concentration factor, and storage period (p<0.05). The result of this study demonstrated the applicability of UF-milk in making Mozzarella cheese with high quality and good palatability.

• Food Science of Animal Resources
• /
• v.36 no.1
• /
• pp.68-76
• /
• 2016

This study was conducted to investigate the meat quality and sensory properties of 12 major cuts from 10 Hanwoo bulls (25-32 mon of age) after they were aged at 2℃ for 0, 7, 14, and 21 d. Protein content (%) was between 19.17 and 22.50%. Intramuscular fat content ranged from 2.79 to 8.39%. The collagen content of the chuck roll, chuck tender, and short plate muscles was higher (1.97-2.04%) than that of the striploin muscles (1.48%) (p<0.05). CIE lightness (L*) values increased with an increase in aging days for tenderloin, loin, chuck roll, oyster blade, short plate, top sirloin, and eye of round muscles (p<0.05). Most muscles, except the short plate, showed no significant changes in redness CIE (a*) and yellowness (b*) color values during aging. The tenderloin, loin, and striploin showed significantly higher water holding capacity (58.60-62.06%) than that of chuck roll and short plate (53.86-57.07%) muscles (p<0.05). The Warner-Bratzler shear force values of most muscles decreased significantly as the aging period increased (p<0.05), exception the tenderloin. The chuck tender muscles showed the highest cooking loss, whereas tenderloin muscle showed the lowest (p<0.05). The tenderloin muscle had the longest sarcomere length (SL) (3.67-3.86 μm) and the bottom round muscle had the shortest SL (2.21-2.35 μm) (p<0.05). In the sensory evaluation, tenderness and overall-likeness scores of most muscles increased with increase in aging days. The tenderloin and oyster blade showed relatively higher tenderness and overall-likeness values than did the other muscles during the aging period. No significant differences were noted in juiciness and flavor-likeness scores among muscles and aging days.

• Food Science and Preservation
• /
• v.9 no.4
• /
• pp.380-384
• /
• 2002

This study has been carried out to investigate the composition of fatty Acids, organic acids, minerals, vitamin C, total phenolics and saponin in 30$\^{C}$ hot air dried powder of main and lateral root of Acorus calamus L. Major saturated fatty acids were identified caprylic acid, pentadecanoic acid, stearic acid and heneicosanoic acid, etc.. Content of caprylic acid in main and lateral root were 28.35% and 31.44%. Unsaturated fatty acids such as linoleic acid, palmitoeic acid and linoleic acid was highly contented, linoleic acid was highest contented 25.55% in main root and 23.43% in lateral root. Succinic acid was the most abundant organic acid of root content of main and lateral root were 2,790 mg% and 2,630 mg%. Potassium was found to be the mon predominant mineral in root, followed by calcium, phosphorus and magnesium, in a order. Contents of potassium in main and lateral root account for 194 mg% and 454 mg%, respectively. Contents of these minerals in lateral root were higher value than that in main root. Contents of ascorbic acid and total phenolics were 113.8 $\mu\textrm{g}$/g and 463 mg％ in main root, 125.1 $\mu\textrm{g}$/g and 474 mg% in lateral root, respectively. Crude saponin content of main and lateral mot were high level amount, 2.51 ％ and 3.39 %.

• Journal of Mushroom
• /
• v.9 no.2
• /
• pp.59-62
• /
• 2011

To develop a new cultivar of King oyster mushroom(Pleurotus eryngii), G09-21 as parental strain was selected by the method of Di-mon crossing between monokaryotic strains derived from ASI 2824(Keunneutari No.2) and dikaryotic strain ASI 2887(Aeryni 3). The Pe21-51($G09-21-10{\times}2844-11$) was shown the best cultural characteristics, selected to be a new cultivar and named as 'Song-A'. The 'Song-A' was formed incompatibility line distinctly in the confrontation growth of parental strains Keunneutari No.2, Aeryni 3 and ASI 2844. The optimum temperature for mycelial growth, fruiting body development and pH arrange were $25{\sim}30^{\circ}C$, $14{\sim}16^{\circ}C$ and pH5~8, respectively. Fruiting body production per bottle was about $94.7{\pm}29.5$ g which is almost 106% quantity compared to that of other cultuvar Keunneutari No.2. And also the stip is thick and long but the number of available stipe is few. Analysis of the genetic characteristics of the new cultivar 'Song-A' showed a different DNA profile as that of the control strains, Keunneutari No.2, Aeryni 3 and ASI 2844, when RAPD(Random Amplified Polymorphic DNA) primers URP4 and 7 were used. This new cultivar 'Song-A' of Pleurotus eryngii is characterized by a small number of primordia formation and the stip is thick and long. Therefore, we expect that this new strain will save of labor and cost by without culling work.

• Journal of Life Science
• /
• v.25 no.12
• /
• pp.1408-1414
• /
• 2015

In this study, to retain a stable bacterial inoculant, Bacillus strains showing antifungal activity were screened. The improved production, antifungal mechanism, and stability of the antifungal metabolite by a selected strain, AF4, a potent antagonist against phytopathogenic Botrytis cinerea, were also investigated. The AF4 strain was isolated from rhizospheric soil of hot pepper and identified as Bacillus subtilis by phenotypic characters and 16S rRNA gene analysis. Strain AF4 did not produce antifungal activity in the absence of a nitrogen source and produced antifungal activity at a broad range of temperatures (25-40℃) and pH (7-10). Optimal carbon and nitrogen sources for the production of antifungal activity were glycerol and casein, respectively. Under improved conditions, the maximum antifungal activity was 140±3 AU/ml, which was higher than in the basal medium. Photomicrographs of strain AF4-treated B. cinerea showed morphological abnormalities of fungal mycelia, demonstrating the role of the antifungal metabolite. The B. subtilis AF4 culture exhibited broad antifungal activity against several phytopathogenic fungi. The antifungal activity was heat-, pH-, solvent-, and protease-stable, indicating its nonproteinous nature. These results suggest that B. subtilis AF4 is a potential candidate for the control of phytopathogenic fungi-derived plant diseases.

• Journal of Environmental Science International
• /
• v.14 no.3
• /
• pp.279-288
• /
• 2005

The vascular plant at Korea CC was researched in 95 taxa and Korea CC had the highest number of vascular plants among the ponds of 9 golf courses in the capital region. The number of vascular plants at Eunhwasam CC was 21 taxa which followed as the second most. Most of the vascular plants surveyed consist of a mon-ocotyledon with 1-2 years of life and a dicotyledon as perennial. The ratio between an introduced species of pond vegetation and planting species from Jisan CC is $52.3\%$, which is the highest. The lowest ratio of those is $21.1\%$, which is from Pine Creek Cc. Pine Creek CC has 25 plant communities in total, with 16 semi-natural and natural communities and 9 planting or introduced communities. Pine Creek CC has the most varied plant communities among 9 golf clubs. There are plant communities of semi-natural and natural vegetation from all ponds, and there are 12 aquatic plant communities at disturbance or planting vegetation. We found out that Pine creek CC has more natural communities than disturbance or planting communities compared to other golf clubs, and there is not any natural vegetation at Pristine Valley CC. According to value grade from assessment indicator, the natural aspect of Seseoul CC and Eunhwasam CC are the lowest among 9 golf clubs. Taeyoung CC, Eunhwasam CC, Jisan CC, Seseoul CC are superior in made vegetation among the group in terms of euclidean similarity coefficient on natural aspect and are classified as one group. Korea CC and Pristine Valley CC have distinguished semi-natural vegetation and Midas Valley CC and Pine Creek CC, which have a relatively high natural aspect, are classified as one group. Blue Heron CC is separated from other groups into its own group because it has a high value of scenery in particular. In conclusion, there is a correlation between the natural aspect of a pond and size of vegetation.

• The Journal of Korean Academy of Prosthodontics
• /
• v.61 no.4
• /
• pp.257-267
• /
• 2023

Purpose. The purpose of the study was to fabricate a prototype robotic simulator for dental education, to test whether it could simulate mandibular movements, and to assess the possibility of the stimulator responding to stimuli during dental practice. Materials and methods. A virtual simulator model was developed based on segmentation of the hard tissues using cone-beam computed tomography (CBCT) data. The simulator frame was 3D printed using polylactic acid (PLA) material, and dentiforms and silicone face skin were also inserted. Servo actuators were used to control the movements of the simulator, and the simulator's response to dental stimuli was created by pressure and water level sensors. A water level test was performed to determine the specific threshold of the water level sensor. The mandibular movements and mandibular range of motion of the simulator were tested through computer simulation and the actual model. Results. The prototype robotic simulator consisted of an operational unit, an upper body with an electric device, a head with a temporomandibular joint (TMJ) and dentiforms. The TMJ of the simulator was capable of driving two degrees of freedom, implementing rotational and translational movements. In the water level test, the specific threshold of the water level sensor was 10.35 ml. The mandibular range of motion of the simulator was 50 mm in both computer simulation and the actual model. Conclusion. Although further advancements are still required to improve its efficiency and stability, the upper-body prototype simulator has the potential to be useful in dental practice education.

• Food Science of Animal Resources
• /
• v.29 no.5
• /
• pp.627-632
• /
• 2009

The objective of this study was to investigate the supplementation effect of selenium on beef color stability. A total of 15 Hanwoo steers were divided into 3 groups and 2 groups were administered with 0.9 ppm of one of two organic-selenium products, Organic-Se and Se-SMC (Se-spent mushroom compost) for 4 mon. The third group was the control group, which was not with fed selenium during the same period. The result of this study showed that there was no significant difference in meat color between the control and treatments when Hunter $L^*$, $a^*$, $b^*$, chroma, hue and total color difference (${\Delta}E$) were measured after 30 min of blooming. When the oxymyoglobin (OxyMb) contents were measured after beef samples were ground and stored for 48 h at $20^{\circ}C$ in an incubator, they were 26.04%, 28.52% and 33.78% for the control, Organic-Se and Se-SMC after 14 d of storage and 12.65, 18.98 and 18.72 after 21 d of storage at $4^{\circ}C$, respectively (p<0.05). The control had a significantly higher metmyoglobin (MetMb) content than Organic-Se and Se-SMC (p<0.05). This result indicated that selenium supplementation was effective in preventing the oxidation of myoglobin(Mb) and production of MetMb and thus was able to maintain the purplish fresh red color of the meat.