• Journal of the Korean Society of Food Culture
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• v.35 no.6
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• pp.613-618
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• 2020

This study evaluated the effects of acidulant treatment on the quality and storage period of Topokkidduck. Two samples of Topokkidduck were prepared, one soaked in 10% acidulant (10SAT) and the other without soaking in the acidulant (NSAT). During the storage period, the two samples were tested for presence of microorganisms (aerobic bacteria, E.coli, and mold) and physicochemical properties (color value, texture profile analysis (TPA)). The 10SAT could be stored for 49 days without detection of E.coli and a mold level of 1.0 log CFU/g. NSAT could be stored for only 21 days. NSAT had an aerobic count of 2.27 log CFU/g as early as 7 days, and E.coli was detected at 21 days at a level of 4.15 log CFU/g. The presence of E.coli is not permitted according to the Ministry of Food and Drug Safety (MFDS). The hardness of the 10SAT increased during the storage period but to a much lesser extent compared to the NSAT. Thus the preparation of Topokkidduck by soaking in the acidulant controlled microbial growth for up to 49 days which is a much longer period compared to the control. Also, Topokkidduck soaked in the acidulant had a softer texture than the control during the storage period.

• Journal of Korean Society of Forest Science
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• v.56 no.1
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• pp.1-25
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• 1982

Plywood used for construction as a decorative inner material is inflammable and can cause fire accidents. causing destruction of human life and property. To diminish the fire disaster, fire retardant plywood is indeed required. In the methods of manufacturing the fire retardant plywood, a soaking method is occasionally used. However after soaking plywood into fire retardant chemical solutions redrying of soaked plywood is of the utmost importance. In this study 3.5mm and 5.0mm thickness plywoods were selected for fire retardant treatment. Treating solutions were prepared for 20% dilute solutions of ammonium sulfate, monoammonium phosphate, diammonium phosphate, borax-boric acid minalith, and water solution, 1-, 3-, 6-, and 9 hour-soaking treatments in borax-boric acid and minalith, and 6- and 9 hours in the other chemicals were applied and after the treatment hot drying was applied to treated plywoods at $90^{\circ}C$, $120^{\circ}C$ and $150^{\circ}C$ of press temperature. Drying rates, drying curves, water absorption rates of fire retardant chemicals, weight per volume and fire retardant degree of plywood were investigated. The results may be summarized as follows: 1) In the 9 hours-soaking treatment of fire retardants by hot and cold bath method, the chemical retentions of 3.5mm thickness plywood could be attained within the range ($1.125-2.25kg/(30cm)^3$) of minimum retention specification as follows: $1.353kg/(30cm)^3$ in monoammonium phosphate, $1.331kg/(30cm)^3$ in diammonium phosphate, $1.263kg/(30cm)^3$ in ammonium sulfate, $1.226kg/(30cm)^3$ in borax-boric acid. But the chemical retention, $0.906kg/(30cm)^3$, in minalith could not be attained within the range of minimum retention specification. And also in case of 5.0mm thickness plywood, chemical retentions, as $1.356kg/(30cm)^3$ and $1.166kg/(30cm)^3$ respectively, of ammonium sulfate and diammonium phosphate could be attained within the range minimum retention specification, but the other fire retardant chemicals could not. 2) In the 6- and - hours-soaking treatments of 3.5mm and 5.0mm thickness plywood, the drying curve sloped of chemical treated plywood was smaller than that of water treated. The drying rate related to thickness of treated plywood, was about three times as fast in 3.5mm thickness plywood compared with 5.0mm thickness plywood. 3) In the treatment at $120^{\circ}C$ of hot platen temperature, the drying rates of chemical-treated plywood showed the highest quantity in diammonium phosphate of 3.5mm and 5.0mm thickness plywood. But the drying rate of water treated plywood was highest during the 6- and 9 hours-soaking treatments. 4) The drying rate remarkably increased with proportion to increase of the platen temperature, and the values were respectively 1.23%/min., 6.54%/min., 25.75%/min. in hot platen temperature of $90^{\circ}C$, $120^{\circ}C$, $150^{\circ}C$ in 3.5mm thickness plywood and 0.55%.min., 2.49%/min., 8.19%/min. in hot platen temperature of $90^{\circ}C$, $120^{\circ}C$, $150^{\circ}C$ in 5.0mm thickness plywood. 5) In the fire retardant degree of chemical treated plywood, the loss in weight was the smallest in diammonium phosphate, next was in monoammonium phosphate and ammonium sulfate, and the greatest was in borax-boric acid and minalith. And the fire-retardant effect in burning time, flame-exhausted time and carbonized area were greatest in diammouniun phosphate, next were in monoammonium phosphate and ammonium sulfate, and the weakest were in borax-boric acid and minalith.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.32 no.4
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• pp.392-402
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• 1987

To know the effect of presowing seed soaking with some growth substances (kinetin, IAA, ethrel and salicylic acid) on vegetative growth and yield contributing parameters in soybean [Glycine max (L.) Merrill] the investigation was undertaken. The salient features from the study are;-All the treatments showed the enhancement effect on vegetative growth, viz. seediling emergence, germination percentage, plant height, number of leaves and branches per plant as compared with control, whereas salicylic acid delayed the seedling emergence process and lowered the germination percentage.-Nodule initiation, number of nodules and nodule weight were hastened and increased respectively under all the treatments whereas IAA showed an opposite effect on all the parameters at the early stages of nodule development.-Kinetin, IAA and ethrel showed the significant enhancement effect on the levels of biochemical parameters throughout the time of seed development whereas salicylic acid and water showed the tendency similar to that of control.-Yield and its components, viz. number of flowers, pods and seeds per plant were significant increased under all the treatments but they didn't show any significant enhancement effect on number of seeds per pod and pod setting rate. One hundred seed weight was lower under all the treatments, indicating the dilution effect resulting from incapability of increased number and size of source to provide the increased size of sink with assimilates.

• Horticultural Science & Technology
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• v.34 no.4
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• pp.557-563
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• 2016

To improve the germination of Spiraea fritschiana seeds for mass propagation, we evaluated the effect of a range of temperatures, cold stratification periods, and gibberellic acid ($GA_3$) treatments on three germination characteristics. Final germination percentage (FGP) increased as the temperature for seed germination increased, up to $30^{\circ}C$, while the mean germination time (MGT) and the mean number of days to 30% germination ($T_{30}$) decreased when seeds were germinated at $25-30^{\circ}C$. The optimum germination temperature of S. fritschiana seeds is approximately $30^{\circ}C$ considering FGP, MGT, and $T_{30}$ together. FGP increased with the duration of cold stratification up to a period of 6 weeks, but declined after 8 weeks of cold stratification, as prolonged cold stratification can induce dormancy with a resultant decline in germination. Pretreatment with 6-8 weeks of cold stratification or soaking seeds in distilled water or $500mg{\cdot}L^{-1}$ $GA_3$ for 24 h accelerated and increased the germination of S. fritschiana seeds, regardless of temperature. However, further study might be required to evaluate the effect of $GA_3$ concentrations lower than $500mg{\cdot}L^{-1}$ on the promotion of germination in S. fritschiana seeds.

• Toxicological Research
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• v.28 no.2
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• pp.113-116
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• 2012

Various kinds of positive effects of green tea extracts had been studied for long time which included anti-inflammation, anti-aging, and cardiometabolic effects. Although topical steroid and non-steroidal calcineurin inhibitors may control clinical symptoms of allergic contact dermatitis, some of patients also present allergic reaction to these topical agents. Therefore, we have tried green tea extracts for managing this skin disorder with expectation of anti-inflammatory effect without potential side effects including skin irritation and toxic responses. The toxicity test of green tea extract also did not show any sign of irritation in the skin throughout the test period. Moderate severity of allergic contact dermatitis presented satisfactory clinical outcome at second week follow-up which was final visit of outpatient. This result mean that green tea extract has a positive effect for managing allergic contact dermatitis but its potency and efficacy seem to be so not strong enough to control moderate severity allergy skin lesion. In this pilot study, we were able to conclude that green tea cell extracts might be applied for potential anti-inflammatory soaking without skin toxicity.

• Korean Journal of Weed Science
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• v.2 no.2
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• pp.141-145
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• 1982

In order to determine the possibility of reducing rice injury caused by CNP and butachlor application, the effects of IAA seed presoaking on CNP and butachlor action against early growth of rice seedlings were investigated under flooded direct-seeding and dry-seeded conditions. CNP and butachlor injury to rice was reduced by soaking rice seeds at 0.1, 1.0 and 10ppm of IAA solution for 36 hours before seeding under flooded condition and thus shoot length and dry weight of rice seedlings increased compared with those of IAA untreated seedlings. IAA seed pretreatment also overcame the inhibitory effect of CNP and butachlor under dry-seeded condition. Effect on reducing rice injury by IAA pretreatment was more remarkable when CNP applied under dry seeded condition and butachlor under flooded condition.

• Journal of the Korean Dietetic Association
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• v.10 no.4
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• pp.381-389
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• 2004

The purpose of this study was to investigate effectiveness of sanitization on raw vegetables not heated in foodservice operations. Microbiological examinations of food materials and cooked food with leek Gukgalli were performed in 2 HACCP-implemented foodservices (A and B) appointed by Food and Drug Administrations, and in 2 other foodservices (C and D) not implemented HACCP. 'Washing and sanitizing raw vegetables' were monitored as CCP at A and B foodservices but only washing has been done in pre-preparation at C and D foodservices. Aerobic plate counts of received leek in A and B foodservices were above $10^7$ CFU/g indicating very poor microbiological quality. After sanitization treatment (soaking for 5 minutes in chlorine water: chlorine density 50〜100 ppm), its aerobic plate counts decreased to 7.06×$10^5$ CFU/g (A foodservice) and 4.31×$10^5$ CFU/g (B foodservice), coliform and faecal coliform were not detected. With this result, the effect of microbial reduction by sanitizer was conformed. But, the conditions of leek were still not acceptable by microbiological standards for ready-to-eat foods. After three more times of rinse has been done, the microbial conditions of leek became acceptable. In C and D foodservices, aerobic plate counts of leek showed decreasing trends by 2〜4 times of washings but microbiological quality of leek after pre-preparation were unacceptable by microbiological standards for ready-to-eat foods (C foodservice: 3.58×$10^5$ CFU/g, D foodservice: 1.29×$10^9$ CFU/g). For the prevention of foodborne illness, sanitizing raw vegetables should be performed during pre-preparation of non-heated foods.

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.430-434
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• 1989

The effect on pretreatments with sugar and blanching on the quality of dried carrot flake were investigated. The color of carrot flakes soaking in sugar solution for 2 mins $(60^{\circ}C,\;30 Brix)$ after water blanching $(100^{\circ}C,\;10 min)$ was similar to fresh carrots and the carrot flakes contained relatively high carotene and $Cu^{++}$ values. The osmotic dehydration with sugar solution $(80^{\circ}C,\;40\;Brix)$ prior to air drying reduced browning reaction and shrinkage. According to sensory test, no significant difference occured, after osmotic dehydration, among air drying. But there was a significant difference occured air drying after water blanching.

• Food Science and Preservation
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• v.7 no.3
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• pp.321-325
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• 2000

This study was conducted to investigate the effect of the extracts (water, 70% ethanol and ethylacetate) from dandelion (Traxancum platycarpum D.) leaf and root on the inhibitory activities of Leuconostoc mesenteroides, Lactobacillus brevis, Lactobacillus plantarum and Lactobacillus acidophilus. And also, the amounts of gas formation from kimchi with different concentration of the ethylacetate extracts (EE) were analyzed. EE of dandelion leaf inhibited the growth of Leuc. mesenteroides and L. acidophilus, and L. brevis by 50 and 33% at concentration of 0.5%, respectively. But no affected in L. plantarum estimated by pH, acidity, turbidity and clear zone. And no difference was founded in leaf and root. Gas was formed from the soaking day to 5-6 days of fermentation at $20^{\circ}C$, and the accumulated gas volumes were 80 ml/100 g in control, 30 ml/100 g in 0.5% EE, 8 ml/100 g in 1.0% EE.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.1
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• pp.39-44
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• 1986

Kacdugi fermented in the subatomospheric pressure(350mmHg) and polyethylene film package to improve the quality and to investigate the effect of fermentative control at $25^{\circ}C$. Brix degree, acidity, vitamin C content and number of total microbe and Lactobacilli was determined and also, the edible period of kacdugi was checked up by sensory assessment. The increasing rate of brix degree during kacdugi fermentation was high in the subatomospheric pressure, but decreased at the last period of fermentation as same tendency to the control, and it was preferably increased at the last period of fermentation in the polyethylene film package. However, the acidity was higher in the control than sbuatomospheric pressure but it was low in the polyethylene film package. Vitamin C content was high in the control at beginning and middle period of fermentation but high in sbuatomospheric pressure, and was low in the polyethylene film package at the last period of fermentation. The number of Lactobacilli was more in the subatomospheric pressure and polyethylene film package than the control, but it was suddenly incressed for the total microbe in the polyethylene film package at last period of fermentation. The edible periods of kacdugi by the sensory assessment of sour flavor, hardness and complex flavor was second days in the control. third days in the polyethylene film package, and fifth days in the subatomospheric pressure after soaking.