• KOREAN JOURNAL OF CROP SCIENCE
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• v.35 no.4
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• pp.370-374
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• 1990

A field experiment was conducted to investigate the influence of water weevil damage on growth and grain guality in rice. Plant height was shortened, number of tillers per hill decreased and maximum tillering stage delayed in damaged field by rice water weevil. Heading date was delayed by 1-2days, culm lenght shortened, panicle lengthened, number of panicles decreaced, number of panicles per spikelet increased, ripened grain ratio decreased in damaged field by rice water weevil. Yield per 10a was decreased 4-22% in damaged field compared with that in undamaged field by rice water weevil, yield loss in late transplanting (June 23) was larger than that in early transplanting (May 20). Imperfect kerml rice, especially green kernel rice, was increased in damaged field by rice water weevil.

• Korean Journal of Environmental Agriculture
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• v.18 no.2
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• pp.148-153
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• 1999

We conducted this survey to find out the quality of ground water used for agriculture. Water samples mainly collected from plastic film houses which were located at Yongin City, Pyungtaek City, Hwasung Kun and Suwon City in Kyonggi Province. We measured EC, COD, ammonium, nitrate, sulfate, chlorite etc., and sampled three times in 1998. According to our survey, the ground water was suitable for irrigation purpose, but nitrate concentrations in ground water used in the intensive plastic film houses were high enough to require a special consideration or. the water and fertilizing management. On occasion of Pyungtaek, these results showed us specific. There are many differences among regions but aren't among periods on the part of nitrate concentrations. We found ground water quaky got worse as EC and nitrate value were going up. And there was high correlation between them.

• Korean journal of food and cookery science
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• v.7 no.3
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• pp.47-52
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• 1991

This study attempted to examine the effects on sensory characteristics and texture of Kyongdan in various volume of adding water and number of kneading in the preparation of Kyongdan. Evaluation was conducted through sensory evaluation and objective evaluation. The results were summarized as follows. 1. In sensory evaluation on the various volume of water and unmber of kneading, the most favorite tendency on the overall guality was at the 25% addition water and over 50 times kneading with glutious rice powder. 2. This condition corresponded to the low level of hardness, gumminess, chewiness and the high level of springiness and cohesiveness in comparison with Instron measurement.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.47-52
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• 1999

Comparative effects of phosphine fumigation and gamma irradiation were evaluated on the qualities of white ginseng prepacked in a commercial laminated film in terms of water absorption, Hunter color parameters(L, a, b) and organoleptic properties(overall color/appearance, flavor) during 6 months of storage at ambient(20oC, 70% RH) and accelerated(40oC, 90% RH) conditions. Moisture content of packed white ginseng(initial 8.44%) linearly increased with storage period, thereby reaching to about 10% (r=0.9966) in ambient and more than 15%(r=0.9886) in accelerated conditions, respectively, at the 6th month of storage. The storage at severe conditions resulted in remarkable changes in Hunter's color values, decrease in whiteness(L) and increase in redness(a) and yellowness(b), while both treatments, phosphine and irradiation less than 5kGy, did not cause any significant changes in color parameters. Phosphine fumigation was shown detrimental to overall flavor of white ginseng(p<0.01), however or ganoleptic qualities of stored samples were effectively maintained by irradiation less than 5kGy(p< 0.05). As the index on the guality of white ginseng stored at severe conditions its organoleptic quality was highly correlated with moisture content(r= 0.9777) and Hunter color values(over 0.9), suggesting the critical values of 15.5% moisture and 72.56, 7.15, 21.45 in Hunter's L, a, b values, respectively.

• Korean journal of food and cookery science
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• v.16 no.5
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• pp.394-401
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• 2000

To enhance gamsulgi quality, the optimal conditions for persimmon peel powder (PPP) addition were evaluated with PPP content(10, 50), sugar content(5, 25) and water content(10, 50%) by reponse surface methodology (RSM). The statistical significanes of sugar element in gamsulgi preperation did not show. Optimal conditions for the content of PPP and water, predicted for each corresponding sensory parameter of gamsulgi, were 10∼40% and 18∼50% for consistency, 10∼32% and 11∼50% for after swallowing, 24∼50% and 14∼39% for color, 10∼40% and 31∼50% for chewiness, 14∼38% and 22∼47% for moistness, 10∼38% and 22∼50% for texture, and 10∼43% and 18∼50% for overall quality. The overall optimal conditions, which satisfied with all sensory properties of gamsulgi, were 25% for PPP content and 35% for water content.

• Korean journal of food and cookery science
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• v.10 no.1
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• pp.71-75
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• 1994

This study attempted to examine the effect on sensory characteristics and texture of Kyongdan in various volume of adding water and volume of adding salt the most favorite tendency on the guality was at the 25% adding water and 1∼1.5% adding salt. Evaluation was conducted through sensory evaluation and objective evaluation The results were summarized as follows. 1. In sensory evaluation on various volume of water and volume adding salt the most favorite tendency on the gualtity was at the 25vo adding water and 1∼1.5% adding salt. 2. This condition corresponded to the low level of hardness, adhesiveness, gumminess, chewiness and high level of springiness in compa-rison with Instron measurement. In summary the most favorite factor is 12 hours soaking time, 25% adding water (hot water), 1∼1.5% adding salt, over 50 times kneading.

• Korean Journal of Plant Resources
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• v.9 no.1
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• pp.41-46
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• 1996

This study was carried out to gain the bagic information about agronomic characteristics and usage of Lactuca indica L. Cultivated at two different sowing dates at Green house of chungnam Rural Development administration from 1990 to 1995. Days to emergence of Lactuca at the delayed sowing of 30th May was promoted by four day than that of the early sowing of 15th Feburary. At the early sowing Ratio of emergency was appeared to be high than that of the delayed and Ratio of germination of Lactuca at $25^{\circ}C$ showed to be high as 89% especially, germination and growing and fresh weight were high at natural water soaking treatment than convential method. Length of leaf of Lactuca treated at Ga 50 and 100ppm was higher as 12 to 16cm than 36cm of check and fresh weight was also high as 21-56% than check in test of table guality fresh leaf of Lactuca was appered to be same favorite as perilla leaf, lettuce especially the usage of Lactuca grown about two to three weeks was appeared to be good.

• Korean Journal of Heritage: History & Science
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• v.36
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• pp.69-86
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• 2003

This article introduce the manufacturing technique of Silla potteries based on the result excavated from Songogdong and Mulchunri site in Gyungju. As a result, we selected the kiln-site to produce Silla potteries and knew the feature which following to make them. 1. The Environmental elements to take a kiln-site were abundant fuel, plenty water and suitable soil. In particular, efficient usage of refracted winds and reserved space of forepart in the kiln-site were importantly applied to select place of kiln-site. 2. The structure of the kiln-body have been changing according to the time. It could be massproduced by produce-group from the middle and end of sixth centry which the fireplace-kiln was generalized. 3. The work center of equipments were related kiln-site. It consisted of mixed wheel, keepingpit and ditch. We knew that a look-out shed had been appeared according to utility purpose variously. 4. It sees as trimming trace of inner and outter aspects in excavated potteries and we knew that wheel had been turn to the contrast watch direction. For producing pottery of the good guality, various kiln-tools had been used already at Silla period and they used for the different purpose. 5. We intended to know method for laying the potteries in the kiln through the example of the adherent pottery to be melted. Finally, manufature and tomb-site are separated by the time through current situation of Songokdong and Mulchonri site. At the same time, we could know that group of Chounbuk kiln-site moved from the south to the north step by step.

• Journal of Bio-Environment Control
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• v.17 no.4
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• pp.252-260
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• 2008

This study was conducted to observe the characteristics of mineral nutrient uptake of single-node cutting rose 'Versilla' and to determine optimal nutrient solution control method for soilless culture of 'Versilla' in a closed hydroponic system. Nutrient solution was managed by five different control methods: macro- and micro-element control in aeroponic system (M&M), macroelement control in aeroponic system (M), nutrient solution supplement in aeroponic system (S); electrical conductivity (EC) control in aeroponic system(EC-A); EC control in deep flow technique system(EC-D). The concentration of $NO_3$-N exceeds optimal range whereas P and Mg decreased at the later stage of plant growth with the EC control method, EC-A and EC-D. The overall mineral nutrient content increased with S. On the other hand the nutrient content at the root environment was maintained optimal with M&M and M. The nutrient solution control methods had significantly effect on the cut-flower quality. In the M&M and M, flower length, fresh weight and root activity were higher than those with the other mineral nutrients control methods. The maximal efficiency of photochemistry (Fv/Fm) was higher for M&M, M and S than that with EC-A and EC-D. Based on the above results, it is highly recommended to control nutrient solution by mineral nutrient control methods (M&M and M) in a closed hydroponic system for single-node cutting rose, 'Versillia'.