• 한국응용곤충학회지
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• 제4권
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• pp.25-28
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• 1965

본 병은 그 병징이 종래에 알려진 일반 묘썩음병과는 달리 검은빛 균사가 수중의 종자표면을 뒤덮어 자라면서 종자표면을 흑변시킬 뿐만 아니라, 종자의 주위토양까지도 흑변시켰으며, 발아한 종자는 최고 3cm 이상은 자라지도 못하고 흑변하여 부패하였다. 병원균은 자연상태에서나 인공배양기상에서나 포자를 형성하지 않았으며, 균사는 현미경하에서 암색을 띄었고 뚜렷한 격막을 갖고 있었다. 따라서 종래의 벼모썩음병 병원균의 대부분이 Phycomysetes에 속했으나 본병원균은 불완전균을 닮아 있었으며, 앞으로 그 구명을 위한 계속적인 연구가 필요했다. 본병의 발병환경은 모든 면에서 종래의 벼 모썩음병과 거의 동일했으며, 특히 종자가 발아할 때의 환경조건이 절대적인 영향을 미쳤다. 본병균은 종자를 통해서 전염되는 경우는 없었으며, 오직 감염된 토양에 의해서만 전염된다는 것을 알 수 있었다.

• 한국지역사회생활과학회지
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• 제23권4호
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• pp.537-552
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• 2012

This study was conducted to investigate the quality characteristics of cooked rice with cereals frequently consumed in Korea by blending ratio. Seven kinds of cereals, white rice, glutinous barley, brown rice, black rice, glutinous rice, glutinous foxtail millet and proso millet, were chosen for the study. According to the results from rapid viscosity analyzer, glutinous barley had the lowest pasting temperature($66.55^{\circ}C$) and black rice had the highest values in the peak(231.77 RVU), trough(162.25 RVU), final viscosity(295.81 RVU) and set back(64.05 RVU)(p<0.05). Water absorption rate by soaking time for black rice and brown rice was increased only 18.77% and 14.57%, respectively, even after 120 minutes, whereas those of other cereals were increased up to 20.28~39.32% after 50 minutes. The pasting characteristics of white rice blended with cereals tended to be lower than white rice in the peak, trough, and final viscosity. Textural property of cooked white rice blended with black rice, brown rice, and glutinous foxtail millet showed a significantly higher value for hardness than that of cooked white rice only(p<0.05). The most preferred blending ratio of the respective cereals was 25% for glutinous barley, 10% for black rice, brown rice and proso millet, and 5% for glutinous foxtail millet and glutinous rice in the sensory evaluation for overall quality, but there were no significant differences except glutinous barley, brown rice and glutinous foxtail millet.

• 수산해양기술연구
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• 제28권1호
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• pp.1-9
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• 1992

The author has examined the response of sting fish, Sebastes inermis and black porgy, Acanthopagrus schlegelii to the attraction lamps(1 W) line in an experimental water tank(550 L$\times$ 58 W $\times$ 73H cm). Attraction lamp was set up at intervals of 55 cm for each section. The frequency rate was investigated at the illuminated section in accordance with the intervals of lighting on and putting out that was 1, 3 and 5 minutes under two conditions of light stimulus. The results are as follows: 1. Frequency rate at the last section when each of the attraction lamps was gradually switched on and off: (1) Sting fish was 27.2 % in case of 3 minutes interval, and 17.4 % in 1 minutes interval, and 15.8 % in 5 minutes interval. (2) Black porgy was 28.5 % in case of 5 minutes interval, and 25.8 % in 3 minutes interval, and 12.0 % in 1 minutes interval. 2. Distribution of fish at the illuminated section when each of the attraction lamps was gradually switched off after they were switched on all at once: (1) Sting fish was much gathered in the section adjacent to the extinguished section under the condition of 1 and 3 minutes interval, and not regular trend under 5 minutes interval. (2) Black porgy was much gathered last section under the condition of 1 and 3 minutes interval, and almost evenly distributed under 5 minutes interval. 3. Each of the attraction lamps was gradually switched off after they were switched on all at once, and only the last one was on: (1) The frequency rate of Sting fish was 27.2 % in case of 5 minutes interval, and 16.0 % in 1 minute interval, and 8.0 % in 3 minutes interval. (2) The frequency rate of Black porgy was 10.7 % in case of 1 minute interval, and 8.9 % in 3 minutes interval, and 0.8 % in 5 minutes interval.

• 한국식생활문화학회지
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• 제16권4호
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• pp.269-275
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• 2001

The present research was designed to collect recipe of set up a standard recipe and analyze the nutrients of broiled black goat meat (a kind of native local foods in Busan and south province). The results of the study are summarized as follows. The recipe for goat(lamb) meat was recorded in Sanlimkyounggae and Jungbosanlimkyounggae between 1715 and 1827. The goat meat was explained as food for health, rejuvenation and recuperation Since late 1800, it has been utilized for such use. The flavor of broiled black goat meat is influenced by seasonings, fruit juice, heating treatment and cooker. And it also could be affected by the method of slaughter and the sex of the goat. There are lot of element in seasoning. Red pepper paste, garlic and ginger holdback the bad smell and make the taste better. Onion help to retain the water and improve the flavor. Starch syrup, sugar and sesame oil make the meat smoother, glossier and more tasty. The meat is usually roasted on grill over charcoal. It helps to remove or suppress the bad smell and make the taste better. Softness and scent of the meat depend largely on the way to butcher. Female goat meat tastes smoother and smells better. Fruit juice also improve the softness of the meat. Energy per 100g of the 'broiled black goat meat' is 170kcal. There are protein (23g), fat(2.4g), Ca(159mg), Fe(1.1mg) and so on. Amino acid is mainly comprised of essential amino acid such as cystine, lysine, leucine, and arginine. Fatty acid consists primarily of unsaturated fatty acid like oleic acid, linoleic acid.

• 한국태양에너지학회 논문집
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• 제33권3호
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• pp.27-35
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• 2013

One of the most important factors that have a large influence on performance of the solar water heater system is performance of the solar collector, more detailedly, coating technology on the surface of the solar collector, which can provide high solar absorptance and low emittance. The core of the coating technology is to coat solar selective surfaces. In this study, various performance experiments are carried out using $Cr_2(SO_4)_3{\cdot}15H_2O$ coating technology. Here, IGBT(Insulated Gate Bipolar Transistor) of 5000A-15V was used as the surface processing rectifier which can stably output power and also can control voltage and current. The plating solution mainly contains black chrome$^{+3}$ concentration, H-y Conductivity, N-u Complex, NF Additive and NC-2 Wetter. Before applying the black chrome coating on the copper plate, optimal conditions are provided by using various preprocessing methods such as removal of fat, activation, electrolytic polishing, nickel strike, copper sulfate plating and bright neckel plating, and then the automatic continuous coating experiment are performed according to plating time and cathode current density. In the experiment, after the removal of fat, chemical polishing, nickel strike and activation processes as the preprocessing methods, the black chrome coating was performed in a plate solution temperature of $28^{\circ}C$ and a cathode current density of $18A/cm^2$ for 90 seconds. The thickness of chrome and nickel on the coated plate is $0.389{\mu}m$, $159{\mu}m$ respectively. As a result of the coating experiment, it showed the most excellent performance having a high solar absorptance of 98% and a low emittance of $5{\pm}1%$ when the black chrome surface had a thickness of $0.398{\mu}m$.

• 한국식품영양학회지
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• 제32권2호
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• pp.89-97
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• 2019

In this paper, quality properties and antioxidant capacity of cooked black carrot has been studied. Five different cooking methods have been applied: microwave (45 sec), boiling ($100^{\circ}C$, 14 min), steaming ($100^{\circ}C$, 20 min), sous vide ($75^{\circ}C$, 80 min), sous-vide ($95^{\circ}C$, 30 min). The color value was slightly different (p<0.05), the boiling method was the highest in L-value and Sous vide $75^{\circ}C$ method was the lowest. The steaming method indicated the highest a-value at 5.50. The b-value was significantly different between the samples (p<0.05). The microwave method was the highest at 3.49 while the sous vide $95^{\circ}C$ method was the lowest at -0.34. No significant difference was observed between the samples when only the moisture content results were considered. The highest pH was observed in samples cooked using the boiling method. The softening (%) was higher when the cooking water was in contact with samples and it was dependent on the temperatures. In addition, this study shows that not only temperature but also cooking time and cooking media are very crucial in the preparation and cooking of black carrot to prevent the loss of the antioxidant compound. In conclusion, the comparison of the quality characteristics and antioxidant properties of black carrots indicated that the most appropriate cooking method is sous-vide method.

• Fisheries and Aquatic Sciences
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• 제26권8호
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• pp.470-481
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• 2023

Algal overgrowth in shrimp culture ponds can affect the quality of the aquatic environment, thereby adversely affecting the shrimp and causing economic losses. The objective of this study was to evaluate the variation in phytoplankton composition in intensive shrimp ponds in Bac Lieu province, Vietnam. Phytoplankton samples were collected in three black tiger shrimp (Penaeus monodon) ponds and three whiteleg shrimp (Litopenaeus vannamei) ponds. The collected data were analyzed using SPSS and canonical correlation analysis softwares. In total, 75 species of phytoplankton were recorded in black tiger shrimp ponds and 64 species in whiteleg shrimp ponds. Diatoms had the highest species diversity with 29-30 species (39%-47%), followed by green algae with 9-19 species (14%-25%); species numbers of other phyla varied from 5-12 (8%-16%). The total number of phytoplankton species throughout the study varied from 34-50 species. Algal density was relatively high and ranged from 497,091-2,229,500 ind./L and 1,301,134-2,237,758 ind./L in black tiger shrimp and whiteleg shrimp ponds, respectively. The diatom density tended to increase during the final stage of the production cycle in black tiger shrimp ponds. Blue-green algae and dinoflagellates also increased in abundance at the end of the cycle, which can affect shrimp growth. Diatoms were significantly positively correlated with pH, salinity, total ammonia nitrogen, and nitrate (NO₃^-) concentrations (p < 0.05). Blue-green algae and dinoflagellates were positively correlated with salinity, phosphate (PO₄^3-), and NO₃^-. Algal species diversity was lower in the whiteleg shrimp ponds than in the black tiger shrimp ponds. Several dominant algal genera were recorded in the shrimp ponds, including Nannochloropsis, Gyrosigma, Chaetoceros, Alexandrium, and Microcystis. The results of this study provide basic data for further investigations, and they contribute to the management of algae in brackish-water shrimp ponds.

• 한국식품조리과학회지
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• 제15권6호
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• pp.595-602
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• 1999

This study was intended to develop traditional Korean soup recipe which can be used for food service and meet consumers' taste with a focus on clear soup such as clear radish soup, sea mustard soup, dried pollack soup, croaker soup, and backbone soup. The developed sample(S1) showed the highest level of overall preference among consumers. There were significant differences in sensory characteristics of the samples especially between S1 and others. The sensory characteristics of each soup showed a slight difference depending on the kind of soup, however, all items had an effect on overall preference. One of the standardized recipe to make broth was presented as follows: The ingredients for broth consists of the shank or brisket of beef(100 g), water(10 cup), spring onion(20 g), onion(30 g), garlic(10 g), salt(1 teaspoonful), and black pepper power(1/10 teaspoonful). 1) The meat part of shank or brisket is prepared. 2) The unfrozen meat is immersed in cold water for 20 min, whereby blood is extracted from the meat. 3) 10 cups of water are poured into the pan and boiled enough. 4) After water has boiled enough, the lump of meat with blood extracted is cut into 2 or 3 pieces and is boiled in the boiling water by high-intensity heat with the pan lid uncovered, and dirty foam is scooped out while boiling. 5) If the broth begins to be extracted, the intensity of heat is lowered for boiling for one hour or so, and then again boiled for 30 min with spring onion, garlic, onion and the like. If the broth is extracted enough, spring onion, garlic, onion, and others are removed from the pan. the broth is seasoned with salt and black pepper powder, and foam is removed by using fine mesh sieve or gauze. Then, 6 cups of clear broth is obtained finally.

• Journal of the Korean Wood Science and Technology
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• 제22권2호
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• pp.30-36
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• 1994

Steam explosion process is one of the most efficient, pretreatment method for the utilization of lignocellulosic biomass. The carbxymethyl-cellulose(CMC) was prepared with steam exploded wood(EXW), pine(Pinus densiflora) and oak(Quercus mongolica), by standard method using isopropyl alcohol and monochloroacetic acid. The range of water solubility of carboxymethylated pine exploded wood was 45.2~66.8 % and those of oak was 60.7~84.7 %. The degree of substitution(D.S) of carboxymethylated pine exploded wood was 0.11~0.33 and oak exploded wood was 0.48~0.76. The color of carboxymethylated pine and oak exploded wood was brown-black. When carboxymethylated EXW was purified by sulfuric acid, the yield of carboxymethylated wood was lower than non-treated one. However, the color was still brown-black although after delignification. In carboxymethylated EXM prepared after delignification, the water solubility and degree of substitution(D.S) of pine were 81.4~95.9 % and 0.71~0.79, and those of oak were 76.2~89.5 % and 0.79~1.05. The values were higher than non-treated. The degree of substitution of purified carboxymethylated wood prepared with delignified EXM, pine and oak were 0.50~0.71 and 0.70~0.88. The color of carboxymethylated wood was white. In carboxymethylated wood preparde after delignification of EXM, swelling ratio and water retention value of pine were 95.9~96.5 and 580.0~751.2, those of oak were 76.2~89.5 and 124.3~307.6.

• 한국식품영양과학회지
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• 제32권7호
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• pp.953-959
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• 2003

흑미 (상해항혈나)와 신선찰벼 전분의 이화학적 성질을 조사한 결과 다음과 같은 결과를 얻었다. 신선찰벼와 흑미 전분의 일반성분은 시료간에 차이를 보이지 않았으며, 무기성분은 신선찰벼 전분의 경우 Ca, Mg, P, Na 순으로 함유하고 있었으며, 흑미 전분의 경우 Ca, P, Fe, Mg 순으로 나타났다. 입도분포는 두 시료 모두 1.15∼l.75$\mu\textrm{m}$의 작은 피크와 6.27∼6.97$\mu\textrm{m}$ 입자의 큰 피크를 보이는 이중 분포를 보여 두 품종 모두 거의 유사한 경향을 보였다. 전분의 요오드 반응에서 최대흡수파장과 λmax에서의 흡광도는 신선찰벼 전분이 각각 518 nm와 0.164, 흑미 전분이 521nm와 0.184로 흑미 전분이 다소 높았으며, 625nm에서의 흡광도 값은 신선찰벼 전분이 0.112, 흑미가 0.140으로 나타났다. 고유점도는 신선찰벼 전분이 178 mL/g, 흑미 전분이 183 mL/g으로 흑미 전분이 다소 높게 나타났으나, 물결합능력은 103.5%와 103.3%로 두 시료간에 차이를 보이지 않았다. 전분의 팽윤력과 용해도는 두 시료 모두 55∼6$0^{\circ}C$에서는 완만한 증가를 보이다가 6$0^{\circ}C$를 경계로 $65^{\circ}C$까지 급격히 증가하여 7$0^{\circ}C$이후에는 서서히 증가하는 경향을 보였다. 신선찰벼와 흑미 전분의 X-선 회절도는 전형적인 A형을 보였으며, 주사전자현미경에 의한 입자의 형태 관찰에서는 두 시료간에 차이 를 보이지 않았다.