• Analytical Science and Technology
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• v.12 no.1
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• pp.75-79
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• 1999

The concentration of polyamine and the relationship between the concentration of PA and cold resistance were analysed during the cold stress in the cotyledons and hypocotyls of young spring radishes. The concentration of PUT was increased during the cold stress in the cotyledons and the concentration of PUT and SPD was changed significantly all the stress time. From the results, we suggested that PUT and SPD were synthesized against cold stress or separated from the bound PA during the cold stress. But, the concentration of SPM was not significantly changed during the cold stress. Only SPD existed in the control hypocotyls. The concentration of SPD was increased during the cold stress, but was decreased dramatically during continusly cold stress. The reactivity against stress of hypocotyls was generally more sensitive during the cold treatment than that of the cotyledons because of the lower concentration of PA in the hypocotyls. PUT and SPD were responsible for the resistance of cold stress in the cotyledons and PA did not play an important role on the resistance of cold stress in the hypocotyls. In this study we suggest that PUT and SPD were responsible for the increase of the resistance against the cold stress.

• Journal of the Korean Society for Geothermal and Hydrothermal Energy
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• v.11 no.4
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• pp.1-6
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• 2015

In this study, energy performance of two types of food dryers which are electric heater and heat pump is studied experimentally. With drying chamber temperatures controlled at 45, 50 and $55^{\circ}C$, sliced radish is dried from an initial mass of 90 to final 7 kg. Moisture content, drying time, total power consumption, MER (moisture extraction rate, kg/h) and SMER (specific moisture extraction rate, kg/kWh) are measured and analyzed. As the drying chamber temperature is increased, drying time is shortened but energy efficiency is reduced for both types. For an electric heater dryer, the effect of chamber temperature on drying time is significant but less significant on energy efficiency. For a heat pump dryer, the dependence of chamber temperature on drying time is weak but strong on energy efficiency. Temperature levels have little effect on electric heater dryer performance but strong effect on heat pump dryer which operates on a vapor compression refrigeration cycle. The energy performance of the heat pump dryer is superior with an average SMER of 2.175 kg/kWh which is 2.22 times greater than that of the electric heater dryer with SMER of 1.224 kg/kWh.

• Microbiology and Biotechnology Letters
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• v.35 no.3
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• pp.191-195
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• 2007

Four bacteria producing viscous exopolysaccharides (EPSs) were isolated from Korean fermented vegetables (Cucumber kimchi, Young radish kimchi, Green onion kimchi) using a selection medium intended for isolating bacteria with tannin-degrading activity. They were identified phylogenetically by 16S rDNA sequence analysis and found to be very close to Enterobacter cowan ii, Escherichia senegalensis, Enterobacter asburiae, and Enterobacter ludwigii. Strain CK31, the most efficient EPS-producer, produced a heteropolysaccharide with an approximate molecular weight of 420 kDa. The neutral sugar fraction of the EPS was composed of rhamnose, fucose, arabinose, mannose, galactose, and glucose.

• Korean Journal of Agricultural Science
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• v.49 no.3
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• pp.655-666
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• 2022

We assessed the persistence of eight major cruciferous crops-leaf mustard, oilseed rape, cabbage, broccoli, cauliflower, Chinese cabbage, turnip, and radish-growing in the field. In the first part of our experiment, we tested the viability of seeds that had been buried at two different soil depths for up to 16 months. We then broadcast seeds over the soil surface and left them undisturbed to investigate the survivorship of the resultant plants over two years. Seed viability was significantly affected by plant taxa and burial depth, but not substantially affected by the duration of burial. Although seeds of leaf mustard had the greatest viability among all crops examined here, the viability rates were significantly lower at 2 cm depth than at 15 cm. Seeds of leaf mustard, oilseed rape, broccoli, turnip, and Chinese cabbage remained viable throughout the 16-month period. A study of plant demography revealed that only leaf mustard and oilseed rape succeeded in producing seeds and overwintering in the undisturbed field. However, neither of those species competed well with other plants long-term and their overall growth and survival rates declined during the evaluation period. In addition, insect herbivory severely decreased the growth of all of these crops. Our results suggest that populations of leaf mustard and oilseed rape do not tend to persist in the field for more than a few years without disturbance and external seed inputs.

• Journal of the Korean Society of Food Culture
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• v.24 no.2
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• pp.146-154
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• 2009

This study was conducted to investigate the vegetable eating behaviors and preferences of elementary school students by stage of change for vegetable intake. The subjects consisted of 191 fourth and fifth grade elementary school students from Gyeonggi province. The stage of change for vegetable intake was categorized into three groups: precontemplation (PC, 18.4%), preparation (P, 43.5%), and action/maintenance (A&M, 48.2%). The trend to eat a variety of foods was more distinctive as the students went from the PC to the A&M stage. The stage of change for vegetable intake was closely related with the kimchi-eating pattern of the students. The A&M group ate more vegetables than the PC group because they liked vegetables and/or wanted to prevent disease. The PC group had a lower tendency to follow recommendations for vegetable eating than the P and A&M groups. The PC group also had an incorrect notion that low vegetable consumption over an extended time would not have a big impact on their health. The vegetables of high preference for the elementary school students were potato, sweet potato, lettuce, radish, perilla leaf, cucumber, and cabbage. The vegetables of low preference were spinach, onion, balloon flower, and green pepper. The PC group had lower preferences for most vegetables than the P and A&M groups. Therefore, careful nutrition education is necessary especially for students in the PC group in order to explain the positive effects of vegetable intake and negative effects of an unbalanced diet. It is also necessary to survey students' tastes consistently and to develop recipes that encourage them to consume more vegetables agreeably.

• Parasites, Hosts and Diseases
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• v.21 no.1
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• pp.105-110
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• 1983

A survey on vegetables, which consisted of lettuce (Lactuca sativa) , young radish (Raphanus sapiwus), and chinese cabbage (Brassica pekinensis) collected from 6 markets in the Taegu city, was conducted for the discovery of helminth eggs and larvae, from July, 1982 to June, 1983. The results were compared with the data obtained from vegetables collected at the same markets by Lee (1969) and Choi and Lee (1972). Both sides of vegetable leaves were washed carefully with a hard brush, and the species of parasites and the mean number of parasites per 200g of vegetable were determined. When vegetable were examined, 4 species of parasite eggs (ascarid, Trichostrongylus, liver fluke, and hookworms) and 2 larvae (filariform and rhabditoid larvae) were found. Of the parasite discovered, ascarid egg was found to be highest (4.2%) , followed by hookworm egg (3.6%) . The mean number of ascarid egg per 200 grams of vegetable was 0.6 in young radishes, and 0.3 in both lettuces and and chinese cabbages. Similarly, the number of filariform larva of hookworm was 0.4 in young radishes, 0.3 in lettuces, and 0.1 in chinese cabbages, and the number of rhabditoid larva was 0.2 in young radishes, 0.1 in lettuces, and 0.05 in chinese cabbages. In the results obtained by Lee (1969) and Choi and Lee (1972) , the mean number of ascarid egg per 200 grams of vegetable was 7.5 in young radishes, 3.1 in lettuces, and 0.5 in chinese cabbages. By contrast, in the present study it was 0.6 in young radishes an 0.3 in both lettuces and chinese cabbages. These results suggest that there has been significant reduction in the incidence of parasite egg and larva on vegetable leaves during the past 10 years.

• Journal of Food Hygiene and Safety
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• v.22 no.4
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• pp.300-305
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• 2007

The purpose of this study is to examine changes in the residues of procymidone and diazinon in Chwinamul, pepper leaves, and young radish according to drying method. When the three vegetables were dried at room with air stream, the residues of procymidone and diazinon increased, but after being adjusted to reflect the decrease in water content of the vegetables, the residues declined by 10 to 83 percent. When they were dried in a oven, the residues of the pesticides in the vegetables also increased, but after being adjusted to reflect the drop in the water content, the residues decreased by 44 to 71 percent. According to the results, the residues of the pesticides mostly decreased after being adjusted to reflect the drop in the water content of the dried vegetables. Therefore, when judging dried agricultural products not only the decreased water content of dried vegetables but also other factors that affect pesticide residues during the drying process should be considered. This raises the need for additional research on such factors.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.175-183
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• 1998

Yulmoo Mul-kimchi was prepared by fermentation of the mixture of 1 part of leafy radish and 2.75 parts of water. It is thought that during the kimchi fermentation both the biosynthesis and destruction of ascorbic acid occurred at the same time. So the ascorbic acid content in Kimchi broth was strongly influenced by the environment of the processing period. In the present studies, an attempt had been made to elucidate the effect of water quality on the content of ascorbic acid and the population change of microorganism during Mul-kimchi fermentation. Five kinds of water such as tap water, an underground water, one commercially available processed water, distilled water and triply distilled water were examined. Nevertheless there were no differences in the population of microorganism and the pattern of acid formation among the five different kind of waters, a large variation of ascorbic acid content was observed. The ascorbic acid content of Kimchi prepared with triply distilled water showed the highest of 7.2 mg% in contrast to 3.37 mg% in tap water kimchi, and 5.72 mg% in the kimchi using underground water which has relatively high concentration of Ca. These results suggested that pure water free of metal ions might prevent the destruction of ascorbic acid during the fermentation. The considerable amount of ascorbic acid in the Kimchi with underground water might be due to Ca ion in the water.

• 한국균학회소식:학술대회논문집
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• 2015.05a
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• pp.37-37
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• 2015

Kimchi cabbage (Chinese cabbage), radish and Cabbage are major Brassicaceae vegetables in Korea. Especially, we can easily develop whole plant from one microspore in Kimchi cabbage. To develop clubroot resistant doubled-haploid (DH) inbred lines, we pollinated a clubroot resistant turnip of 'IT 033820' with a Kimchi cabbage (Chinese cabbage) inbred of 'BP 079'. More than 85 DH inbred lines were developed from this combination. We screened about 400 materials including these DH inbred lines, commercial cultivars and breeding materials during 3 years using hydroponic system after inoculating single spore isolation race 4(SSI-04) inoculate. One inbred line derived from this combination selected as clubroot resistant and registered as 'Wonkyo20036ho'. We inoculated 26 DH inbred lines derived from 'Zoong-baek 2ho' using SSI-4, the percent of resistant plants varied from 0 to 83%. However the horticultural traits of highly resistant DH inbred line was poor. Thus we selected one DH line showing 77% resistant with yellow inner leaf and maid good head, was registered as 'Wonkyo20034ho'. Another DH inbred line derived from Korean variety of 'Wol-dong' showing 86% resistant was registered as 'Wonkyo20037ho'. Other DH inbred lines were derived from Chinese cultivar of 'Choon-hi-go-hang-wang' and 'Hwang-shim-zo48' showed 80 and 71% resistant, respectively, was also selected for registration. Even though DH inbred lines derived from turnip showed highly resistant to SSI-04 and provincial inoculate, they showed poor characteristics in horticultural traits. However, commercial seed companies showed interesting for adapting these DH inbred lines in commercial breeding.

• Journal of Technologic Dentistry
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• v.35 no.1
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• pp.67-76
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• 2013

Purpose: The purpose of this study is to compare and analyze the difference in chewing ability according to the malocclusion and orthodontic treatment for the university students who are adults and consider the effect of the malocclusion and orthodontic treatment on chewing ability. Methods: This study conducted the survey for 400 students of the two universities located in Daegu, Gyeongsangbuk-do, and except for the poor or erroneous surveys among 400 survey copies of the participants, total 363(90.75%) survey copies were used for the study analysis. Results: The total result of chewing ability for the food showed that middle-class students had higher chewing ability than high-class students and the students who didn't get orthodontic treatment had higher chewing ability than the students who are getting orthodontic treatment now. In the chewing ability for various kinds foods, in case of young radish kimchi, the result showed that the students who have a little crowding or normal level of teeth or normal teeth has higher chewing ability than the students who have severe crowding level of teeth, and in case of the foods including kkakdugi or galbi, the result showed that the students who have normal teeth location or the 3rd level malocclusion have higher chewing ability statistically significantly than the students who have the 2nd malocclusion. Conclusion: For the chewing ability, the middle-class students in the home economic power showed significantly higher chewing ability than the high-class students in the home economic power, and the students who didn't get any orthodontic treatment showed higher chewing ability statistically significantly than the students who are getting orthodontic treatment now.