• Korean Journal of Plant Resources
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• v.20 no.1
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• pp.43-49
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• 2007

This study was conducted to examine the pattern and characteristics of flowering and leaf emergence for twenty two kinds of the genus of Lycoris sp. One species of Lycoris was flowered on July to August, twelve species on August, and nine species on September. Shape of flowers were as follows : Nine species belong to L. radiara-shaped flower, seven species L. squamigera-shaped flower, and seven species the intermediate type. Flower color of three kind were an order of descent red and pink. seven kind white, four kind yellow, three kind orange, and two kind purple colors. Ten Lycoris species were good fertile, and two kinds were poor fertile. The average length of pollen grain was ranged from $48.53\;to\;88.62{\mu}m$, and the width from $22.87\;to\;33.67{\mu}m$. Eleven kinds were spring-leaf emergence type, and ten kind autumn-leaf emergence types. Hunter values in leaves were as follows : $L^*$ value was ranged from 31.6 to 45.2; $a^*$ values from -6.74 to -17.46; $b^*$ values from 6.19 to 21.89 Leaf width was ranged from 0.90 to 2.35cm, and its shape was oblong. The length of epidermal cells was 0.33 to 0.75mm, and the width was $38.53\;to\;90.00{\mu}m$. Most of stomata were distributed in the back side of leaves. The length of stomata was ranged from $67.12\;to\;104.89{\mu}m$, and its width was from $14.90\;to\;71.52{\mu}m$.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.807-819
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• 2012

To evaluate the functional characteristic and availability for drinking of the fermented Smilax china leaf tea by using different microbial species, various fermented leaf tea was prepared by non-fermentation (C), or the fermentation of Saccharomyces cerevisiae (S), Bacillus sp. (B), Bifidobacterium bifidus (L), Monascus pilosus (M) and Aspergilus oryzae (A), and sensory and antioxidant parameter of each brewed tea was observed. The color of the A tea was red, but the other teas were yellow in color. Furthermore, the aesthetic quality of the A and M tea was 3.95 and 3.30 point, respectively, and other teas (2.55~2.28) were similar to that of the C tea. TP of fermented tea water extract was lower than that of the C, although TF was not significantly different between the fermented and non-fermented tea. Especially, TF of the A tea was significantly lower than those of the other teas. The range of EDA ($1mg/m{\ell}$) of water and ethanol extracts of tea C and the fermented teas was 19.25~22.48%; however, tea A was only 8.04~12.49%. In addition, FRAP, FICA and LPOIA of teas were not significantly different between the fermented and non-fermented teas. On the other hand, XOIA and AOIA of tea ethanol extracts were slightly higher than those of water extracts. XOIA of water extract derived from the teas was 4.83~9.20%, while ethanol extract of these was 9.00~19.00%. However, XOIA of B and L teas water extract was not detected. Furthermore, AOIA of fermented tea water extract (30.17~48.52%) were lower than those of ethanol extract (44.09~66.93%). In this study, interestingly, antioxidant parameters, such as FRAP, FICA, LPOIA and AOIA, of the A tea water extract (0.1%) was higher than that of the other tea in spite of high decreasing rate in the contents of TP and TF. Therefore, above results imply the possibility of fermented Smilax china leaf tea as a functional food.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.462-471
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• 1997

Effect of citron on Dongchimi (watery radish kimchi) fermentation was investigated by sensory evaluation and the measurement of non-volatile organic acids, soluble pectin, and the texture during fermentation up to 36 days. Dongchimi with various levels of citron (0, 1, 2, 4, 6％) was fermented at 10$^{\circ}C$. In sensory evaluation, citron-added Dongchimi showed the higher scores in most characteristics than Dongchimi without citron in which Dongchimi with 2％ citron was the most preferable. The non-volatile organic acids of Dongchimi were identified as lactic acid, oxalic acid, succinic acid, malic acid, and citric acid. There were significant changes in the contents of lactic acid, succinic acid, malic acid, and citric acid during fermentation. Generally, the content of hydrochloric acid-soluble pectin (HSP) of Dongchimi occupied the higher ratio in the total soluble pectin content. Generally, the content of hot water-soluble pectin (HWSP) of Dongchimi decreased and that of sodium hexametaphosphate-soluble pectin (NaSP) increased during fermentation. The hardness of radish in Dongchimi showed the highest score on 23$\^$rd/ day and decreased thereafter.

• The Korean Journal of Mycology
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• v.27 no.2 s.89
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• pp.124-131
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• 1999

This study was carried out to identify the phylogenetic relationship among Phellinus species by comparing the DNA sequences of the 5.8S ribosomal DNA (rDNA) and the internal transcribed spacers (ITSs), ITS1 and ITS2 regions. Two primers from the 3' end of 18S rDNA and the 5' end of 28S rDNA sequences were chosen to amplify the specific ITS regions of Phellinus spp. Phellinus strains used in the study were divided into four clusters by the phylogenetic tree based on the amplified regions of ITS and 5.8S rDNA sequences. The first cluster consist of Phellinus hartigii IMSNU 32041 and Phellinus robustus IMSNU 32068, and the second cluster consists of Phellinus linteus strains and Phellinus weirianus IMSNU 32021. Phellinus laevigatus KCTC 6229, KCTC 6230 and Phellinus igniarius KCTC 6227, KCTC 6228 belong to the third cluster. Finally, Phellinus chrysoloma KCTC 6225 and Phellinus chrysoloma KCTC 6226 are the fourth cluster. In the second cluster the differentiation between Phellinus linteus strains and Phellinus weirianus species were not possible by the comparison of the ITS sequences. These results revealed that Phellinus linteus and Phellinus weirianus cannot be established the concept of species level only by the ITS sequences. Therefore, both physiological and molecular biological methods as well as the sequences of type strains are necessary to classify the strains of these two species accurately. The comparison of the ITS sequences of four Phellinus species indicated that the sequences of the ITS1 generally are more divergent than those of the ITS2. Although the ITS sequences are varied in some species, the conserved regions in both ITS1 and ITS2 are useful tool to differentiate the species. Phellinus linteus and related species have their specific sequences in the ITS1 compared to the other species.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.28 no.1
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• pp.87-97
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• 1995

Acute and chronic toxicity of phenol on the mortality, long-term survival and respiration rates of the mysid, Archaeomysis kokuboi adult and juvenile were examined. This experiment was condurted by static bioassay procedure with the different salinity at $25^{\circ}C$ In lethal test, the test animals were exposed to 6 different phenol concentrations to determine $LC_{50}$ and I$LT_{50}$ (median lethal concentration and time) values. The $LC_{50}$ values with the exposure time for the mysid adult ranged from 31.31ppm to 1.49ppm phenol and for the mysid juvenile ranged from 6.90ppm to 0.26ppm in all experimental groups. Mortality was increased with the decrease of salinity, The $96hr-LC_{50}$ values at 16, 24 and $32\%o$ salinity for the mysid adult were 1.49, 2.71 and 4.53ppm phenol, white the values for the mysid juvenile were 0.26, 0.56 and 0.71ppm, respectively. The ratios of $96hr-LC_{50}$ values for the mysid adult to those for the mysid juvenile at 16, 24 and $32\%p$ salinity were 5.73, 4.84 and 6.38, respectively. The mysid juveniles were more sensitive to phenol than the mysid adults. Compared $LT_{50}$ values for the mysid adult with those for the mysid juvenile, the $LT_{50}$ values for the mysid adult ranged from 384.7 to 29.0 hours at 1.7-127ppm phenol concentrations and for the mysid juvenile ranged from 132.2 to 18.7 hours at 0.5~6.Oppm phenol concentrations. The lowest $LT_{50}$ values for the mysid adult and juvenile were showed at the combination of the highest experimental concentration of phenol and the lowest experimental salinity. The mysid juveniles showed lower $LT_{50}$ values than those of adults. The chronic effects of phenol on the mysid at the sublethal effective concentration of phenol were lower in the $32\%o$ salinitr group than 16 or $24\%o$ salinity groups. Oxygen consumption rates of the mysid adult were decreased with the increase of phenol concentration and exposure time, and decreased significantly in lower salinity at the same concentration or phenol.

• Neonatal Medicine
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• v.17 no.2
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• pp.245-249
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• 2010

Purpose: Numerous false alarms by pulse oximetry, which is widely used in neonatal intensive care unit, can delay response to true alarms. Masimo $SET^{(R)}$ was introduced lately, to overcome false alarms by motion. We compared the clinical performance of two devices (Nellcor $N-595^{(R)}$ and Masimo $SET^{(R)}$) for the evaluation of the false alarm frequency during usual motion artifacts and stable state. Methods: A total of 20 preterm infants weighing 1,000-2,500 g were enrolled in the study. The sensors of two devices were placed on the different feet on the same infants, and both devices were programmed to emit an alarm for episode of hypoxemia (SpO2$\leq$85%). The false alarms were defined as episodes of poor correlation with ECG heart rate, poor waveforms, and the absence of obvious signs of hypoxia. We compared the frequency of false alarms between the two devices. Results: The mean chronological age was 20.8 days and the mean body weight was 1,668 g on the study day. The frequency of total false alarm was significantly fewer for Masimo $SET^{(R)}$ pulse oximetry (48 in Nellcor $N-595^{(R)}$, 27 in Masimo $SET^{(R)}$) although the false alarm during usual motion artifacts was not significantly between two devices (32 in Nellcor $N-595^{(R)}$, 19 in Masimo $SET^{(R)}$). Conclusion: The Masimo $SET^{(R)}$ pulse oximetry has fewer false alarm rates and identified more true hypoxic events than Nellcor $N-595^{(R)}$ pulse oximetry. Therefore, it is useful for adequate oxygen therapy and helps to decrease unnecessary handling by clinicians and nurses.

• Neonatal Medicine
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• v.15 no.2
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• pp.134-141
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• 2008

Purpose : This study examined the occurrence of oxygen desaturation events during nutritive sucking in premature infants with bronchopulmonary dysplasia (BPD) and its effects on feeding and growth outcomes until 4 months of corrected age (CA). Methods : Thirty-four premature infants with BPD free from major cardiac, gastrointestinal, respiratory anomalies were included. By reviewing medical records, clinical characteristics, feeding conditions at 36 weeks of postmenstrual age (PMA), we focused on oxygen desaturation, and short-term outcomes in 14 infants with no or mild desaturation (group A) and in 20 infants with moderate or severe desaturation (group B). Results : Group B had lower birth weight and shorter gestational age at birth, longer duration of hospitalization, was discharged at higher weeks of PMA, and needed ventilatory assist and oxygen supplementation longer than group A (P<0.05). Group B started nutritive sucking later, with a greater decrease in $SpO_2$ during sucking, being more indicative of feeding problems at 40 weeks of PMA, but not at 4 months of CA. Percent of infant needing oxygen supplementation and percent of infants with growth failure were not different between groups at 40 weeks of PMA and 4 months of CA. Body weight and growth velocity differences noted at 40 weeks of PMA became insignificant at 4 months of CA. Conclusion : The severity of desaturation during nutritive sucking in premature infants with BPD influenced the infant's feeding and growth at 40 weeks of PMA. However, it disappeared at 4 months of CA.

• The Korean Journal of Malacology
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• v.25 no.2
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• pp.105-112
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• 2009

We investigated the degree of obesity, histological development stages of gonads and sexual maturation induction rates of comb pen shell, Atrina pectinata, per the type of micro-algae supplied. Terms of maturation by singular or mixed supply of microalgae, it was found that maturation of the female was the quickest at 60.0% by the Tetraselmis tetrathele (Tet). experiment group followed by 57.1% by the Chlorella ellipsoidea (Chl). experiment group and 16.7% by the Phaeodactylum tricornutum (Pha). experiment group. However, there were no significant differences between Tet. experiment group and Chl. experiment group. As for the male, maturation was the quickest at 60.0% by the Tet. experiment group followed by 16.7% by the Chl. experiment group and 14.3% by the Pha. experiment group. In light of these results, Tet. is concluded to be a very useful feed organism in breeding the mother comb pen shells. Upon completion of the experiment, the sexual maturation induction rate for the female was found to be the highest at 82.0% in the Tet. experiment group followed by 72.0% by the Chl. experiment group, 64.0% by the Pha. experiment group and 58.0% by the mixed micro-algae experiment group. During the period of experiment, the survival rate was the highest at 94.4% by the mixed micro-algae experiment group followed by 90.0% by the Pha. experiment group, 83.1% by the Tet. experiment group and 78.8% by the Chl. experiment group.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2012.05a
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• pp.10-10
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• 2012

독일의 와인 생산지는 라인 강과 그의 지류를 따라 대개 서남쪽에 산재해 있다. 독일은 102,000 헥타르(2005년, 전 세계 포도밭의 1.3%)의 포도밭을 가지고 있으며, 매년 약 915만 3천 헥토리터(2005년, 전 세계 생산량의 3.24%)의 와인을 생산하고 있다. 이는 독일이 포도 재배면적으로는 세계 13번째 국가이며, 와인 생산량으로는 세계 8위를 나타내는 수치이다. 독일은 원래 화이트와인의 나라였으나, 레드와인의 생산이 1990년대와 2000년대에 급속히 증가하였다. 현재(2011년) 독일 포도밭의 64%가 화이트와인을 위해 경작되고 있으며, 36%가 레드와인을 위해 경작되고 있다. 화이트와인을 위한 주요품종이 리슬링(Riesling, 22%), 레드와인을 위한 주요품종은 쉬페트부르군더(Sp$\ddot{a}$tburgunder, Pinot Noir, 11.5%)로 알려져 있다. 독일은 다양한 형태의 와인을 생산한다. 드라이(dry), 세미스위트(semi-sweet)와 스위트한 화이트와인들(sweet white wines), 로제와인, 레드와인과 발포성 와인인 젝트(Sekt, 독일형 샴페인)이다. 독일 포도밭의 위치가 북쪽이므로, 독일은 유럽의 다른 나라와는 전혀 다른 다수의 훌륭한 품질의 와인을 생산한다. 오늘날 독일의 포도재배는 1세기에서 4세기쯤의 고대 로마시대부터 시작된 것으로 알려져 있다. 카롤루스 대제(Carolus Magnus, 747/748-814)의 시대 전에 독일의 포도재배는 비록 독점적이지는 않았으나 라인의 서부지역에서 주로 경작되었다. 카롤루스 대제는 포도재배를 라인가우에 보급한 것으로 추측되고 있다. 1787년에 아우스레제(Auslese)로 시작한 수확된 성숙도에 기반을 둔 와인의 후속 분류는 품질보증 고급와인 체계의 초석을 놓았다. 대부분의 현재 독일 와인법은 1971년에 도입되었으며, 그 이후 사용되어온 바와 같이 품질보증 고급와인의 이름이 정의되었다. 독일와인 지역은 세계에서 가장 북쪽인 북위 $50^{\circ}$도 부근에 위치한다. 북쪽의 기후이기 때문에 적합한 포도 품종에 대한 연구가 되어왔으며, 가이젠하임 포도 육종 연구소에서 뮐러-투르가우와 같은 많은 교배종이 개발되어 왔다. 최근에 지역 및 국제 수요가 높은 품질의 와인을 요구함으로서 리슬링의 재배가 증가해 왔다. 와인은 모두 자주 산맥으로 보호된 주로 라인 강과 그 지류인 강 주변에서 생산된다. 강들은 온도를 조절하는 충분한 미기후 효과를 갖는다. 토양은 태양의 열을 흡수해서 그것을 밤에 보존하는 점판암이다. 독일 와인산업은 다수의 작은 포도밭 소유자로 이루어져 있다. 1989/90년에 서부독일에 76,683개의 크고 작은 기업이 있었으나, 1999년에는 68,598로 줄어들었으며, 2010년도의 조사에 의하면 48,009개의 기업이 조업 중인 것으로 나타났다. 그들 자신의 와인을 팔지 않거나 상업화할 수 없는 더 작은 포도 재배자는 여러 가지 선택이 가능하다. 즉 포도를 팔거나, 와인-생산 조합의 기본 와인으로서 그것을 사용하는 와인제조 회사에게 대량으로 와인을 판다. 정말로 좋은 장소에 포도밭을 가진 사람들도 포도밭을 전체적으로 경작하기를 원하는 대량 생산자들에게 빌려주는 선택을 할 수 있다. 2010년에 각각 5ha 이상을 지닌 5,974개의 포도밭 소유자가 독일 전 포도밭 면적의 70.3%를 소유하며, 생업 와인생산자와 기업이 여기에 속한다. 그러나 그들 자신의 포도밭을 지닌 진정으로 큰 와인 양조장은 독일에서는 희귀하다. 2007년의 고에 묘 와인가이드(Gault & Millau Weinguide)에 의한 독일에서 가장 좋은 것으로 생각되는 10개의 와인 양조장 중에 10개가 10.2-19ha의 포도밭, 하나(Weingut Robert Weil, 산토리 소유)가 75ha의 포도밭을 소유하였다. 이것은 대부분의 높은 순위의 독일 와인 양조장 각각 매년 약 100,000병의 와인을 생산한다는 것을 의미한다. 가장 큰 포도밭 소유자는 헤센의 주 와인 양조장(Hessische Staatsweing$\ddot{u}$ter)으로 헤센의 연방주에 의한 소유이며, 200ha의 포도밭을 지니고, 3개의 별도 와인 양조장에서 제조된다. 가장 큰 개인이 소유한 와인 양조장은 팔츠에 있는 85.5ha를 지닌 독토르 뷔르클린-볼프(Weingut Dr. B$\ddot{u}$rklin-Wolf)이다. 2009년도의 독일에서 총 와인 생산량은 910만 헥토리터였으며, 그중에 206만 8천 헥토리터를 수출하였다. 그러나 그해에 총 수입와인 양은 1,266만2천 헥토리터였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1434-1442
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• 2005

The Present study was attempted to investigate the Possibility of modification of functional properties of the rice flour by crosslinking proteins using microbial transglutaminase (mTGase) derived from a variant of Streptoverticillium sp. MTGase was added at various levels (3,000, 5,000, 7,000 and 10,000 ppm) during making noodles mixed with the rice flour. Mixograph and farinograph showed that imported wheat flour (IWF) had strong dough stability, while the rice flour showed very weak dough strength. However addition of mTGase (3,000, 5,000 and 7,000 ppm) resulted in improvement of dough stability of the rice flour. Texture profile analysis (TPA) results indicated that most of texture parameters (gumminess, chewiness and hardness) of cooked noodles prepared from the rice flour were significantly lower than those of noodles prepared from IWF. However, by addition of mTGase (at the levels of 3,000, 5,000, 7,000 ppm) dough stability and all the TPA values and sensory score (at the level of 7,000 ppm mTGase) on chewiness and hardness of cooked noodles made with $30\%$ rice flour were improved significantly. These results suggest that dough stability and texture of rice noodles as well as sensory characteristics could be improved by addition of mTGase to the rice flour.