• Journal of the Korean Society of Food Culture
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• v.12 no.5
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• pp.495-508
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• 1997

The purpose of this study is to investigate the dietary patterns and behaviors of self-boarding college students in Wonju. This survey was carried out through questionnaries and the subjects were 118 man and 145 woman students of five colleges in Wonju. The results of this study were summarized as follows: 1. The students who live in Kangwon Province, reaching 49.0% of the subjects, are the most prevalent. In the frequency of homecoming, 'twice a month' is the greatest. One-room system is the most prevalent in the self-boarding patterns. 2. 90.8% of the students have the electric rice cooking pot. Portable gas range, gas range, electric stove, in this order, are more general as cooking appliances. Specially, more than half of students, either male or female, have refrigerators. 3. 80.4% of students cook their own meal. 'once a day' in cooking frequency is the most prevalent. 4. The students, either male or female, prepare breakfast and dinner for themselves at home, and have lunch at the school cafeteria. They choose boiled rice mostly at any mealtime. 5.In the frequency of drinking, 'three times a week' in man students and 'two or three times a month' in woman students are the most prevalent. The drink shop and their own self-boarding room are most preferred as the place for drinking in the both case of male and female. 6. In the quantity of drinking of male students, 'more than three bottles of Soju', 'two bottles of Soju', and 'one bottle of Soju', in this order, are recorded more frequently and in the case of female students, comes 'one bottle of Soju' and 'one bottle of beer' in that order. 7. Male students drink to have a dim consciousness and female students to feel good. In this case there are differences. 8. After drinking in the previous night, more female students have a breakfast than male. While more female students have any kind of food, most of male students have a broth to relieve hangover or ramyun. 9. The causes for no breafast after drinking were 'rising late', 'stomachache', 'habits' in this cider. 10. After students self-examine their own health, they express their health state as 'usual', 'very healthy' 'not healthy' in this order. Most of male and female students point out the stomach as a painful part.

• Korean Journal of Weed Science
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• v.14 no.4
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• pp.280-290
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• 1994

The germination and the nutrient culture tests in the growth chamber and pot experiment under two types of soil conditions were conducted to determine the selectivity of oxyfluorfen and chlormethoxynil in crops and weeds and for characterization of selective mode of action, the absorption study was also conducted with different absorption methods and application time using $^{14}C$-oxyfluorfen. Oxyfluorfen showed more growth inhibitory effects than chlormethoxynil. In the nutrient culture test, rice growth was greatly inhibited at 2-leaf stage than at 4-leaf stage, and the shoot parts were more inhibited than the root parts. By preemergence application of both herbicides, higher growth inhibition was observed in sandy loam soil than in clay loam soil. Absorption and translocation of $^{14}C$-oxyfluorfen were higher by foliar application than by root treatment, and selectivity of crops and weed species may be explained partly by the amount of absorption.

• Korean Journal of Soil Science and Fertilizer
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• v.29 no.4
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• pp.396-402
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• 1996

This study was conducted to determine the effect of treatment with the plant-growth-promoting bacteria on the growth and yield of red pepper(Capsicum annuum L.) with different soil electrical conductivity(EC) levels. The mixed liquid culture was done pseudomonas P and saboraud dextrose medium. The isolated bacteria(IB) were inoculated by spray of 3.7ml at 1/2000a pot filled with different soil electrical conductivity level(2.9, 8.6, 11.5dS/m) every week, respectively, with mixed liquid culture (Pseudomonas P+Sabouraud dextrose) of eight strains. The plant height of red pepper with IBs treatment in different soil EC levels showed better growth than IBs nontreatment in the order of the 2.9>8.6>11.5 dS/m. The yield of pepper with IBs treatment in different soil EC level was higher in 13% than IBs nontreatment and chemical properties($P_2O_5$, K, Ca, Mg) of the soil after harvest in IBs treatment were slightly increased, while organic matter and EC of IBs treatment were slightly decreased than those of IBs nontreatment. Moisture content of the soil after the harvesting with IBs treatment was slightly increased than IBs nontreatment.

• The Korean Journal of Ecology
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• v.17 no.1
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• pp.23-35
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• 1994

To investigate phytotoxic substances in Artemisia argyi, the donor plant, and their biological activities, seed germination and seedling growth of receptor plants such as Arundinella hirta, Echinochloa crus-galli, Rumex crispus and Lactuca sativa were examined at different concentrations of aqueous extracts of the donor plant. Germination of four receptor species was inhibited by the extracts, while seedling growth was decreased to a lesser degree than in the germintion test. Germination, seedling growth and dry weight growth of Achyranthes japonica grown in pot were proportionally inhibited by the extracts. Volatile substances emitted from A, argi plant caused slight inhibition in the germination and seedling growth of the receptor species. Essential oil of the plant extracted by Karlsruker's apparatus inhibited growth of microorganisms and callus growth of Pinellia ternata and Oryza sativa. The GC /MS method was employed for analysis and identification of allelochemicals from A. argyi leaves. Sixty-one chemical substances such as a-pinene, camphene, 1. 8-cineol, etc. were identified from essential oil of A. argyi. The results of this experiment on seed germination, seedling growth, microorganism culture and tissue culture indicated that naturally occurring chemical substances from A. argyi would be responsible for the growth inhibition of plants studied.

• The Plant Pathology Journal
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• v.35 no.6
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• pp.662-673
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• 2019

Root-knot nematodes (RKNs) are among the most destructive plant-parasites worldwide, and RKN control has been attempted mainly using chemical nematicides. However, these chemical nematicides have negative effects on humans and the environment, thus necessitating the search for eco-friendly alternative RKN control methods. Here, we screened nematicidal lactic acid bacteria (LAB) isolated from kimchi and evaluated their efficacy as biocontrol agents against RKNs. Of 237 bacterial strains, Lactobacillus brevis WiKim0069 showed the strongest nematicidal activity against the second-stage juveniles (J2) of Meloidogyne incognita, M. arenaria, and M. hapla and inhibited the egg hatch of M. incognita. The culture filtrate of WiKim0069 had a pH of 4.2 and contained acetic acid (11,190 ㎍/ml), lactic acid (7,790 ㎍/ml), malic acid (470 ㎍/ml), and succinic acid (660 ㎍/ml). An artificial mixture of the four organic acids produced by WiKim0069 also induced 98% M. incognita J2 mortality at a concentration of 1.25%, indicating that its nematicidal activity was derived mainly from the four organic acids. Application of WiKim0069 culture filtrate suppressed the formation of galls and egg masses on tomato roots by M. incognita in a dose-dependent manner in a pot experiment. The fermentation broth of WiKim0069 also reduced gall formation on melon under field conditions, with a higher efficacy (62.8%) than that of fosthiazate (32.8%). This study is the first report to identify the effectiveness of kimchi LAB against RKNs and to demonstrate that the organic acids produced by LAB can be used for the RKN management.

• The Research Journal of the Costume Culture
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• v.12 no.5
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• pp.859-879
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• 2004

As a result of research, the characteristics of the general costumes from the king Young-Cho period to the king Jung-Cho period in Genre Paintings of Mung-Hyun Oho, Yong Yun, In-Sang Lee, Hee-Eon Kang follows. First, the typical man wore his hair in a topknot(sangtu), and put on 'Bung-gu-ji', 'Lip', or a scarf on his head. The length of the 'Jeogori'(Korean traditional jacket) was long enough to cover the waist. Dress for work had side slits, and had half length sleeve Jeogori, and short pants looked like 'Jam-bang-i'. They went barefoot and wore 'Jipsin'(Korean traditional straw shoes). Dress for outdoor was 'Po' that knot at front of chest by band. 'Baji'(slacks) were with knot below knee, worn 'Hang-jun'(ankle band) and the width of slacks was suitable. They were 'Beoseon'(Korean traditional socks) and shoes. Second those in the upperc1ass and those in the military put on 'Mang-geon', 'Gat', 'Sa-bang-gan', 'Tang-geon', 'Bok-geon' on their head on a topknot. Most of them wore 'So-chang-i', 'Jung-chi-mag' or 'Do-po'. The length of Jeogori covered the waist or the hip and were tied with 'Go-rum'(ribbon). Baji was tied with Hang-jun and 'Dae-nim'. The waist of the slacks were tied with a dark colored waist-band and folded down their waist of slacks. They wore white color Beoseon and 'Hye' or dark color leather shoes. They wore 'Sup'(assistant of arm) for bow. It showed the lifestyle of the 18C with fan, 'Be-ru', 'Mug', 'Yun-jug', teacup, pot, etc. Third, child's hair was short or knotted to the back of the head. The length of Jeogori reached waist line, Git of Jeogori was 'Dunggurai-Kit'(shape of round) and other style Jeogori, which reached the hip line, had side-slit. Baji was tied with Dae-nim, and the width of the slacks is suitable. They hang 'Yum-nang'(Pocket). Final, most women worked outdoors wearing their hair in a high twisted style, or covered it with scarf. They wore Jeogori and 'Chima'(Korean traditional skirts), Bagi. They folded up the sleeves of the Jeogori. And they folded the 'Jambang-i-styled' pants to just above the knees, fastening at the waist. When they wore skirts, they also wore underpants under the skirt that went down to the knees. Most of them went barefoot and wore straw shoes, Jipsin. Through genre paintings, we can understand the ways and forms of our ancestor's clothing. And with our understanding, interest, and passion, we can be familiar with Hanbok in our daily life by succeeding and creating its peculiar style. And then we can promote the globalization of Hanbok.

• Journal of the Korean Society of Food Culture
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• v.5 no.4
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• pp.463-472
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• 1990

This research was carried out as a basic survey to provide more effective and improved food service for the soliders of the Armed Forces who are serving to defend the Republic of Korea subjects were selected randomly who were serving in the army for a short-term. Following is the result of a survey regarding the situation of their meals, dietary life, and their food preference of 190 kinds of foodstuffs. As a result of surveying the dietary life of the soldiers, they indicated that there was dissatisfaction in the current Food Service because it lacked tasted and the same kind of meals were being served too frequently with regard to this, many subjects expressed that they were eating out because of the quality of they get from the regular meal service the meals, that is they were eating in restaurants to resolve their dissatisfaction over the quality of the meals. It was also surveyed that in the current meals there is a need to diversify ways in preparing food, increase the number of dishes, and improve the tasts of the food by using improved cooking method. It seemed that the soldiers were satisfied in the quantitative level of the current food service but that there is a need to improve the meals in quality. Following is the result of a survey on the preference of foodstuffs. In case of rice as the stationary food, mixture of five-grain plain white cooked rice showed a higher propensity compared to plain whte boiled rice. This shows that soliders prefer various cereals in their rice. Soliders liked soup made from meat better than vegetable soup or soup made from fish. Especially there was a high performance for beef soup. Soliders liked One-dish meals such as fried rice or boiled rice with asserted mixtures, noodled, and dumplings on the whole-soliders generally liked vegetables and they liked uncooked vegetables better than cooked vegetables. Generally everyone liked beverages and there was a high preference for dessert. Among various rice cakes soliders liked songpyon(rice cake steamed on a layer of pine needles) and injolmi (cake made from glutinous rice). On the other hand, soliders did not like food prepared with fish, biscuits and candy very much. In the way of preparing food, soliders liked food that were fried in deep far rather than food cooked in water. Also they liked pot stem better than soup. As examined in the survey, those surveyed wanted improvement in the quality and diversity of the food rather than increase the number of food and quality. Therefore there is a need for diversified supply and demand of quality of meal service.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.2
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• pp.189-195
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• 1997

To cope with increasing importance of water stress in food crop production, characteristics and cultivar differences in physiological responses of winter barley plants to water stress during seedling stage were studied employing three covered-barley, Milyang 12, Durubori, and Olbori, one naked-barley, Baekdong, and one two-row beer-barley, Hyangmaeg. Water stress was given to barley plants by withholding watering in soil-culture pots or by adding P.E.G. (polyethylene glycol, M. W. 4,000) to the nutrient culture solution. When water stress was imposed by withholding watering for 10 days to the seedlings grown in pot-soil for 10 days after emergence, leaf water potential of 5 cultivars was decreased almost to the same degree, from control -3.5 bar to the water stressed -26.6 bar. However, growth and some physiological responses were differently affected by cultivars: The plant height was decreased by 16-26％ : seedling dry weight by 25∼42％ ; chlorophyll content by 21∼39％ ; second leaf survival rate by 8∼18％ ; and free proline content per gram of leaf dry weight was increased from control 0.2∼0.5mg to the water stressed 5.8∼13.2mg. Drought resistances of 5 barley cultivars, based on the leaf survival rate and the decreased rate in seedling dry weight at the end of stress treatment, were high in the order of 3 covered-barley＞naked-barley＞two-row barley.

• Korean Journal of Soil Science and Fertilizer
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• v.46 no.2
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• pp.105-111
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• 2013

The experiments were carried out to investigate the biocontrol potential of Lysobacter capsici YS1215 on root-knot nematode and to characterize its lytic enzyme activities. L. capsici YS1215 showed chitinase and gelatinase activities on the medium containing 0.5% chitin or 0.5% gelatin as substrates. Cell growth of L. capsici YS1215 was highest at 6 days, and the highest activities of chitinase (4.0 unit $ml^{-1}$) and gelatinase (7.43 unit $ml^{-1}$) were observed on 3 and 5 days after incubation, respectively. To investigate the effect of L. capsici YS1215 on tomato growth and nematode infection, the plants in pot trial were treated with bacterial culture (BC), half of bacterial culture (HBC), only bacterial medium (BM), tap water (TW) and commercial nematicide (CN). HBC treatd plants showed the higher shoot fresh weight and dry weight on $5^{th}$week after incubation while BM, HBC and BC had consistently higher values than TW at $9^{th}$ week. HBC appeared to be the highest shoot fresh length at $9^{th}$ week. Both CN and BC showed lower number of egg mass, root gall, and population of juveniles in soil compared to BC, HBC, BM and TW. These results suggest that L. capsici YS1215 with its strong ability of lytic enzyme production can be one of the most significant candidates for biocontrol agents against root-knot nematodes.

• Journal of the Korean Society of Food Culture
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• v.15 no.2
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• pp.147-153
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• 2000

A survey on the preferences and notion about kimchi and kimchi products was conducted from july to october, 1999 to investigate basic information for increasing the consumption of kimchi for sale. 1,241 subjects of women and men aged 10 to 60 in Kyung-nam area participated in this survey. Most of the subjects made kimchi by themselves at home but this rate of making kimchi at home became lower than past, so increment of consumption of kimchi for sale will be expected in the future. When the people buy kimchi, they considered taste first, and then hygiene, nutrition in order. When they purchase kimchi, more men (69.1%) than women(56%) considered taste, but more women(36.1%) than men(20.6%) considered hygiene first. Subjects aged 30 or older groups considered more the hygiene of kimchi than the subjects of $10{\sim}20$ age groups did.(p<0.05) And people of household income over 3 million wons considered more hygiene than people of below 1 million wons income group did. People liked manufactured kimchi the packed with whole or partly transparent material in order to observe the contents.(p<0.05) They liked better kimchi packed with bottle(46.1%) and vinyl(39.6%) than plastic(14.3%) and this tendency was more in the subjects of women(49.8%) and over 30 age groups.(p<0.05) They prefered $200{\sim}500g$ packing unit of kimchi whether the family size were big or small. Among the processed kimchi products, men liked better a rice covered up with kimchi, a pot stew with kimchi or a soup with kimchi, On the other hand, women liked better a dumplings with kimchi, a grilled food with kimchi, a pizza with kimchi.(p<0.05) Subjects aged 10 to 20 years old liked all kinds of kimchi products, but people aged 40 or older disliked them.(p<0.001)