• The Research Journal of the Costume Culture
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• v.22 no.1
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• pp.16-27
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• 2014

This study investigated the characteristics of and changes in hemp textile production practices at Gurye in Jeollanam-do in modern times. To do this, in this study, both a literature review and fieldwork research were utilized as research methods. The literature review focused on Gurye's hemp data, and the fieldwork research involved two separate trials. Male and Female residents of Gurye who had experience in the area of hemp production from the 1920s to the 1980s participated in this study. The results were as follows. First, regarding hemp fiber cultivation in Gurye, hemp cultivation continued to the 1970s and there were no changes in hemp cultivation practices during the Japanese colonial-era. Second, there have been very important changes in hemp kilns over time. In the 1950s, there were both single-body kilns and separate-body kilns in Gurye. Later, specifically in the 1950s, a new type of kiln using an iron pot appeared, and the most modern kilns were concrete structures. Third, in Gurye, women cooperatively removed hemp husks immediately after stemming, subsequently bleaching the hemp by soaking it in lye or caustic soda. Over time, there have been changes in ash types and in soaking periods. Fourth, loom types changed from the traditional Korean back-strap loom to the treadle loom in the 1930s- to 1940s. Fifth, since the 1970s, the hemp textile output levels of Gurye have been reduced due to the westernization of clothing styles, the inflow of Chinese hemp fiber and government regulations pertaining to hemp cultivation.

• Korean Journal of Plant Resources
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• v.32 no.6
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• pp.735-742
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• 2019

This study investigated a suitable method that could be applied for Asian chain fern [Woodwardia japonica (L. f.) Sm.] to propagate gametophytes and promote sporophyte formation. The gametophytes used in all experiments were obtained from germinated spores in vitro and were subcultured at 8-week intervals. The most appropriate media for gametophyte propagation was identified by culturing 300 mg of gametophyte in Murashige and Skoog (MS) basal medium (1/8, 1/4, 1/2, 1, 2), and Knop medium for 8 weeks. As a result, fresh weight of the gametophyte was increased by 56.7-fold on MS medium. Moreover, antheridium formation as well as gametophyte growth was improved on MS medium, especially. To improve the sporophyte formation ex vitro, 1.0 g of gametophyte was ground with distilled water and spread on eight combinations onto four different culture mediums, such as bed soil, peat moss, perlite and decomposed granite. Then generation and growth of sporophytes were investigated after cultivation for 10 weeks. As a result of this experiment, peat moss had a promotive effect of sporophyte formation at single-use and mixed culture soils. In particular, a mixture of bed soil, peat moss and perlite in a 1:1:1 ratio (v/v/v) led to the accelerated formation (782.5 ea/pot) and the frond growth of sporophytes. This included increases in length and width of fronds. However, promotive effect of gametophyte growth and sporophyte formation was not found at single-use and treatment with high ratio of bed soil.

• Journal of Microbiology and Biotechnology
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• v.13 no.3
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• pp.415-421
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• 2003

A bacterium, Pseudomonas fluorescens 2112, that is antagonistic against a red-pepper blight-causing fungus, Phytophthora capsici, was isolated from the local soil of Gyongju, Korea. This strain formed an orange-colored clear halo zone on chrome azurol S (CAS) blue agar, suggesting the production of a siderophore in addition to an antifungal antibiotic. The optimal culture conditions for siderophore production by P. fluorescens 2112 were 30-h cultivation at $25^{\circ}C$ and pH 6.5 in King's B medium. The presence of $20{\mu}g/ml\;of\;Fe^3+$ ion or EDDHA promoted the production of siderophore in King's B medium. The siderophore was purified from culture broth by CM-Sephadex C-25 and Sephadex G-25 column chromatographies. The UV spectra of the purified siderophore was the same as that of pyoverdins or pseudobactins. The molecular mass was 1,958 Da determined by FAB-rlass spectrometer, and the amino acid composition analysis showed that the purified siderophore consisted of glycine/threonine/serine/glutamic acid/alanine/lysine with the molar ratio of 3:2:1:1:1:1, DL-Threo-${\beta}$-hydroxyaspartic acid and $N^{\delta}$-hydroxyornithine, two of the essential constituents of pyoverdin, were also found. The purified siderophore pyoverdin showed strong in vitro and in vivo antagonistic activities against phytophthora blight-causing P. capsici. Especially in an in vivo pot test, the siderophore protected red-pepper Capsicum annum L. very well from the attack of P. capsici. These results indicated that the purified siderophore of P. fluorescens 2112 played a critical role in the biocontrol of the red-pepper blight disease, equivalent to treatment by P.fluorescens 2112 cells.

• Archives of design research
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• v.15 no.2
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• pp.243-252
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• 2002

Industrial design has been need to made a new tool for human with adaptable to situation the age. But, at early America, it is very difficult that role of design settle down and progress than these days. It is not to he easy newly born in industrial design because of rapidly changing the America situation with multi settlers, the Depression and world wars. There was various design change in short period. So we called the step modern 1920 and the streamlined 1930. The study is background of American design by variety cultures & creatures from 1920s to 1930s. Some of Korea design has affected of America cultures at duration of 6.25 war and now. This study has included early culture & industrial life, designer activity, and at the part of rear new invention, industrial design relate to architect, four leading designers Walter Dorwin league, Norman Bel Geddes, Henry Dreyfuss, Raymond Loewy. In present world situation, It is important in all aspect to understand that early process at America industrial design. Early American culture is constructed from the building block of the puritan ethic and is sheathed by liberal mercantilism, today is became one stir it into the common molting pot.

• Journal of Microbiology and Biotechnology
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• v.30 no.5
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• pp.700-707
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• 2020

The root-knot nematode (Meloidogyne incognita) is an important pathogen in crop cultivation, however, few methods are available to control this parasitic roundworm. In this study, the nematicidal effects of approximately 30 Streptomyces strains isolated from soil samples of Mt. Naejang (Korea) were tested against Meloidogyne incognita, and the culture broth of the strains KRA-24 and KRA-28 exhibited approximately 75% and 85% insecticidal activity, respectively, in in vitro assays. In in vivo pot experiments, these strains reduced the number of nematodes in the soil and the number of egg masses in the roots of red peppers. The two strains also survived in the presence of insecticidal agents (0.1 to 3.0%) such as fosthiazate, ethoprophos and terbufos when they were used in parallel. The mixture of KRA-24 or KRA-28 culture broth and fosthiazate exhibited nematicidal effects that were similar to those observed when KRA-24 or KRA-28 were used alone. Our results clearly suggest that the Streptomyces strains KRA-24 and KRA-28 should be promoted as a biocontrol agent against Meloidogyne incognita.

• Journal of the Korean Society of Food Culture
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• v.4 no.3
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• pp.201-211
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• 1989

In this treatise, the kinds of main dishes and the frequency of them, and the materials, the variation of recipe, the measuring units, the cooking utensils, and the measuring terms, which used for making main foods were studied from the books published from 1670 to 1943 in Korea. 1. Main dishes were classified as Bap, Zook: Am-Zook, Mee-Um: Yue-Yi: Won-Mi, Guck-Soo: Naeng-Myun, Man-Doo: Duck-Guk: Soo-Jae-Bee. 2. There were 115 kinds of main dishes including 21 kinds of Bap and Yack-Bap, and 34 kinds of Zook and Am-Zook, 11 kinds of Mee-Um, Yue-Yi and Won-Mi, and 21 kinds of Man-Doo, Duck-Guk and Soo-Jae-Bee. 3. There were 41 kinds of measuring units used for making main dishes including 17 kinds of volume units, 3 kinds of weight units, 14 kinds of quantity units, 4 kinds of units for length, thickness, and 3 kinds of the others. 4. There were 62 kinds of cooking utensils among which Ssot (iron-pot) was the most widely used, but nowadays the most of them were rarely used due to automatization and mechanization of living tools. 5. All cooking terms were 148 kinds including 52 kinds of terms for the preparing process, 24 kinds of terms for the mixing process, 30 kinds of terms for the making-shape process, 18 kinds of terms for the heating process, 16 kinds of terms for the chopping process, and 8 kinds of terms for the setting process.

• Korean Journal of Plant Resources
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• v.21 no.4
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• pp.341-345
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• 2008

Two orchid species of Calanthe discolor Lindl. and C. discolor for. sieboldii (Decne.) Ohwi, which have different form flower color and size. They were crossed in mid April by artificial pollination, and the F1 hybrid seeds were collected mid October. Germination of seeds was investigated on pre-treatment of seeds and under the various environmental conditions. Germination was promoted by moisture absorption and ultrasonic treatment of seeds. Dark culture of F1 hybrid seeds enhanced germination and protocorm formation, and development into seedlings compared with light culture. Although, plant growth regulators such as NAA and BA had a slightly promotive effect on seed germination and protocorm growth, regenerated seeding were showed abnormal growth patterns. Regenerated F1 hybrid plantlets were successfully transferred to pot.

• Journal of Microbiology and Biotechnology
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• v.32 no.8
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• pp.960-966
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• 2022

Lactic acid bacteria (LAB) exert antagonistic activity against root-knot nematodes, mainly by producing organic acids via carbohydrate fermentation. However, they have not yet been used for root-knot nematode (Meloidogyne incognita) control owing to a lack of economic feasibility and effectiveness. In this study, we aimed to isolate organic acid-producing LAB from kimchi (Korean traditional fermented cabbage) and evaluated their nematicidal activity. Among the 234 strains isolated, those showing the highest nematicidal activity were selected and identified as Lactiplantibacillus plantarum WiKim0090. Nematicidal activity and egg hatch inhibitory activity of WiKim0090 culture filtrate were dose dependent. Nematode mortality 3 days after treatment with 2.5% of the culture filtrate was 100%, with a 50% lethal concentration of 1.41%. In pot tests, the inhibitory activity of an L. plantarum WiKim0090-copper sulfate mixture on gall formation increased. Compared to abamectin application, which is a commercial nematicide, a higher control value was observed using the WiKim0090-copper sulfate mixture, indicating that this combination can be effective in controlling the root-knot nematode.

• Journal of the Korean Society of Food Culture
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• v.21 no.5
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• pp.565-570
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• 2006

This study was to investigate the effect of Jubak(Sulchigegie) on the physicochemical properties of pork. A pork was cooked in a pot opening the lid with the Jubak for 20 min and then covering the lid without Jubak for 20 min at $100^{\circ}C$. Effect of the added amounts of Jubak on the pork was examined by principal component analysis and electronic nose consisting of six metal oxide sensors. As a pork was cooked with 30g Jubak, ratio of resistance was increased. This condition removed unpleasant smell of pork. Effect of the pork with Jubak is better the end location than middle of pork. Also, first principal component score increased as the pork cooking time was increased. In the texture properties, hardness, chewiness, gumminess, and springness of the pork with 30g Jubak were significantly lower than others processed in this study. With sensory evaluation, the pork with 30g Jubak obtained the best score in taste, texture and overall acceptability. It could be concluded that the pork(400g) with 30g Jubak reduces the pork odor, increase the tenderness and improve the flavor and taste of pork.

• Journal of the Korean Society of Food Culture
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• v.39 no.1
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• pp.1-12
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• 2024

Food is essential for sustenance and reflects a country's identity, making it crucial to identify the cultural needs for effectively localizing Korean food. This study surveyed 825 adults from four continents (eight countries) to examine their preferences, familiarity, and attitudes toward Korean food. Significant correlations(p< .001) were found between the familiarity and preference for Korean food, with variations observed across continents. Among the representative Korean food items, the average preference score was 4.67, and the purchase/recommendation intention score was 4.88. Seven items received above-average ratings (e.g., gogi-deopbap and kimchi-bokkeumbap), while some items showed high liking but low purchase/recommendation intention (e.g. dak-jjim and galbi-jjim). In addition, items such as gimbap and tteokbokki had high purchase/recommendation intention but low liking, and kimchi and vegetable foods etc. received low liking and purchase/recommendation intentions. In terms of the preferred meat according to the cooking method and seasoning, beef respondents preferred grilled·stir-fried and soup·stew·hot pot cooking methods, while pork or chicken respondents preferred grilled·stir-fried and frying methods. Soy sauce was the most preferred seasoning for all meat responses, followed by red pepper paste. These research findings provide fundamental data for developing Korean food products, segmented by continent.