• Korean Journal of Medicinal Crop Science
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• v.22 no.2
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• pp.113-120
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• 2014

These studies were conducted to discriminate Cynanchum wilfordii, C. auriculatum, Metaplexis japonica, and Polygonum multiflorum by morphological characters. Cynanchum wilfordii, C. auriculatum, and Metaplexis japonica(Asclepiadaceae) were easily distinguished from Polygonum multiflorum by twining stem to the left, producing opposite leaves, having laticiferous stems and leaves at cutting cross-sectionally, and lacking lignification of the stem. Four species had different morphological characters of flower. Comparing four species to fruit type, three species of Asclepiadaceae had follicle, while Polygonum multiflorum had achene with three wings. Follicle shape was lanceolate, narrowly lanceolate, and widely lanceolate in C. wilfordii, C. auriculatum, and Metaplexis japonica, respectively. Whereas seed color of four species was dark brown similarly, seed shape and 1,000 seed weight were useful characters to discrimate between three species of Asclepiadaceae and Polygonum multiflorum. Shape and color of root were thickened and yellowish brown in C. wilfordii and C. auriculatum. They were thin and long and white in Metaplexis japonica, and fusiform and reddish brown in Polygonum multiflorum. They would be useful characters to distinguish Cynanchum spp., Metaplexis japonica, and Polygonum multiflorum, however, impossible characters to discriminate between C. wilfordii and C. auriculatum.

• Korean Journal of Plant Resources
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• v.30 no.3
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• pp.298-310
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• 2017

Morphological variation between cultivated and weedy types of Perilla frutescens var. frutescens and P. frutescens var. crispa were studied in 327 germplasm by examining 17 morphological characters. The germplasm between the two varieties were varied for their qualitative and quantitative characters. The seed coat color of cultivated P. frutescens var. frutescens is commonly light brown and brown while deep brown color was observed in the weedy type P. frutescens var. frutescens and P. frutescens var. crispa. The leaf size, cluster length, plant height, flower number per cluster and seed weight in cultivated P. frutescens var. frutescens were significantly (P<0.05) different from weedy type P. frutescens var. frutescens and P. frutescens var. crispa. The cultivated P. frutescens var. frutescens exhibited significantly higher plant height (158.6 cm) compared to the weedy P. frutescens var. crispa (133.8 cm). Likewise, seed weight was significantly higher in cultivated (1.9 g) than in the weedy type of P. frutescens var. frutescens (1.6 g) and P. frutescens var. crispa (1.4 g). Principal component analysis (PCA) result showed that the first and second principal component cumulatively explained 86.6% of the total variation. The cultivated type P. frutescens var. frutescens and its weedy accessions were not clearly separated with P. frutescens var. crispa by PCA. Hence it requires the use of molecular markers for better understanding of their genetic diversity.

• Korean Journal of Food Science and Technology
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• v.12 no.2
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• pp.126-132
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• 1980

An attempt was made to remove red color and capsaicin which were contaminated in crude oil extracted from red pepper seeds with n-hexane. Both clay bleachidg and deodorization were responsible for the removal of red color. Clay bleaching was also the most effective for the removal of capsaicin, which was removed completely with 4 % clay. Capsaicin in oil was adsorbed onto the clay particles exponentially and it followed Freundlich equation : ${\frac{x}{m}}=1.1\;c^{0.31}$, where x is amount of capsaicin adsorbed (mg/ml), m is amount of clay used in bleaching (%) and c is amount of residual capsaicin (mg/ml). Neutral lipid of the seed oil consisted of 95.8 % triglyceride, 1.55 % sterol ester, 1.45 % monoglyceride, 0.78 % free fatty acids, 0.2 % diglycerides and 0.15 % sterol. Major components of fatty acids in the red pepper seed oil were linoleic acid (78.79 %), palmitic acid (15.27 %) and linolenic acid content was only 0.63 % by high performance liquid chromatography.

• Korean Journal of Breeding Science
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• v.43 no.6
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• pp.616-619
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• 2011

'Dayu', a perilla (Perilla frutescens (L.) Britton) cultivar for edible seed was developed by Department of Functional Crop, NICS, RDA in 2004. It was developed from a cross between a pedigree of Daeyeop as a female and YCPL1846 as a male parent in 1994. 'Dayu' could be characterized by white flower color and brown grain color. Dayu shows 127 cm in plant height, and has lodging tolerance. Maturing date of 'Dayu' was October 6, which was similar with that of 'Saeyeopsil'. This new cultivar has high oil content with 48.5% and high linolenic acid in the fatty acid composition. The grain yield potential of 'Dayu' is about 1.44 MT/ha in the regional yield trial.

• Food Science and Preservation
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• v.16 no.1
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• pp.68-74
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• 2009

This study investigated the quality characteristics of breads made with addition of lotus(Nelumbo nucifera) seeds powder. Breads were prepared with 0, 5, 10, 15 and 20%(w/w) lotus seed powder instead of wheat flour. The moisture, crude protein, crude fat, crude ash and crude fiber contents of the breads increased as the proportion of lotus seed powder increased. The pH of the breads increased as lotus seed powder levels increased. The weight of breads increased with increasing lotus seed powder levels, whereas volume decreased. The specific volumes of breads with lotus seed powder were in the range of $3.59{\sim}4.68\;mL/g$, whereas the control value was 5.12 mL/g. The baking loss rates of breads prepared with 5%, 15% and 20% lotus seed powder were 8.95%, 8.17% and 7.67%, respectively. Lightness (L value) of breads was decreased by addition of lotus seed powder, whereas redness (a value) and yellowness (b value) increased in crumb and crust. Texture measurements showed that hardness and gumminess increased with increased lotus seed powder levels, but springiness decreased. In sensory evaluation, the highest scores for flavor, taste and overall preference were obtained when lotus seed powder content was 10%, and color and texture were the best when 5% of lotus seed powder was added. Thus, addition of $5{\sim}10%$ lotus seed powder may have a role in functional bread preparation, resulting in improved quality.

• Korean journal of applied entomology
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• v.18 no.2 s.39
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• pp.101-106
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• 1979

Present studies were carried out to get a basic information for biological control of soybean rod borer, Grapholitha glycinivorella Matsumura, causing main injury in soybean cultivation in Korea. 1474 native strains were cultivated in field to evaluate the pod borer damage. Pubescence density and color, maturity group, seed coat color, aphid and general leaf damage and seed damage by pod borer were investigated, and determined among their relationships. As another basic study for ecological control of insect, 6 leading varieties were planted on different planting date with 3 levels of plant spacing, on which pod borer damage and some related agronomic characters were studied. The results obtained one summarized as follows: Average injury of soybean pod borer was $5.2\%$ ranging $0-38\%$ in 1474 strains planted on 20 May. Non-significant correlations were found between pod borer damage and pubescence density and color, while pod borer damage closely related with maturity groupand aphid damage at $5\%$ level ofttests. Most severe damage was found in green seed coast color and maturity group V. Late and sparse plantings tend to have more damages to the pod borer than those of early and dense plantings. Pod setting date and period of pod maturing seemed related with pod borer damage. Bongeui and Chungbuk-baik cultivars were resistance to soybean pod borer, while Clark and Kumkang-daerip were susceptible in field tests.

• The Transactions of The Korean Institute of Electrical Engineers
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• v.59 no.1
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• pp.210-216
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• 2010

In this study, we propose a novel method to segment an individual tooth region in a true color image. The difference of the intensity in RGB is initially extracted and subsequent morphological reconstruction is applied to minimize the spurious segmentation regions. Multiple seeds in the tooth regions are chosen by searching regional minima and a Sobel-mask edge operations is performed to apply MCWA(Marker-Controlled Watershed Algorithm). As the results of applying MCWA transform for our proposed tooth segmentation algorithm, the individual tooth region can be resolved in a CCD tooth color image.

• Fisheries and Aquatic Sciences
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• v.27 no.9
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• pp.588-599
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• 2024

Tank color is an important environmental factor influencing aquaculture performance, but it remains poorly understood for juvenile giant trevally (Caranx ignobilis) under laboratory conditions. This study evaluated the effects of five different tank colors (white, blue, red, yellow, and dark grey) on growth performance, survival, feed utilization efficiency, body coloration, and biochemical composition of juvenile giant trevally. In a 28-day experiment, juvenile giant trevally with an initial mean length of 1.91 ± 0.03 cm and an initial weight of 0.24 ± 0.04 g were reared in tanks with different colors at a density of 1 fish/L, and each treatment was replicated three times. Results showed that fish reared in yellow tanks had higher growth rate, higher survival, and lower feed conversion ratio compared to those reared in white and blue tanks (p < 0.05). Fish reared in yellow and red tanks had significantly darker yellow body coloration and accumulated more carotenoids than those reared in white and dark grey tanks. Additionally, fish reared in yellow and red tanks had higher body protein content, whereas fish reared in white tanks had higher body moisture content (p < 0.05). These findings indicate that tank color could be an important factor in improving the rearing performance and skin pigmentation of juvenile giant trevally. Yellow tank color is suggested as a potential strategy to optimize juvenile giant trevally seed production in aquaculture.

• Food Science of Animal Resources
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• v.34 no.2
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• pp.200-206
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• 2014

To determine the effects of grape skin and seed pomace (GSP) additions on the lipid oxidation susceptibility and the color change of cooked pork sausages, the chemical characteristics of GSP itself and the addition for two different levels of GSP (0.5 and 1.0% GSP, respectively) to sausages were examined. Both the redness and blueness of the GSP were significantly reduced as the pH level was increased from 5 to 7, but a reverse result was determined in the color tint and yellowness (p<0.05). The GSP polyphenol and flavonoid contents were influenced by the percentages of methanol solvents, and more flavonoids were established when 100% of methanol was applied as a solvent to the GSP. But, similar results were not observed in the polyphenol of GSP. In cooked pork sausages, significant decreases in the lightness and redness were found in both the 0.5% and 1.0% of GSP sausages during the storage period (p<0.05). However, an incompatible effect was observed in terms of yellowness, which increased as compared to the control sausage after 6 days of storage. The 0.5% addition of GSP decreased the levels of TBARS (p<0.05), but the ability of GSP to minimize lipid oxidation was not dose dependent. Therefore, the results indicated that the GSP is an efficient suppressor of lipid oxidation and has latent effects as a natural antioxidant when 0.5% of GSP is added to the cooked pork sausages.

• Food Science and Preservation
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• v.11 no.2
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• pp.142-147
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• 2004

To develop the red pepper seasoning oil(RPSO), corn oil was used as the base oil. For generating hot taste and color, oleoresin capsicum and oleoresin paprika were mixed to base oil (SSO1). Then, for generating black red color, natural black pigment that is extracted from gardenia and kaoliang was added SSO1 to prepare SSO2. To magnify the hot taste, extract of red pepper, phosphoric salt and emulsifier (monogly 20) were. then added to SSO2 to prepare SSO3. This SSO3 was very similar to real red pepper seed oil as a color and taste, but its hot flavor was not enough. To resolve this problem, we mixed about 5% of another oil(SSO4), which was mingled and roasted red pepper powder with corn oil, to SSO3. In terms of above experiment, RPSO was obtained.