• Korean Journal of Organic Agriculture
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• v.23 no.4
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• pp.897-909
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• 2015

This study was conducted to evaluate the effect of weed control on disease incidence, plant growth and fruit quality, and to provide effective method to farmers at the vineyard. At the raincoat greenhouse cultivating 'Campbell Early', several weed controlling methods were compared to the control. Mean temperature of plots between soil covering (C.B., W.F., S.N., P.F. and R.H.) and non soil covering (M.W.2, M.W.3 and U.T.) were similar with $26.2^{\circ}C$ (July) and $25.8^{\circ}C$ (Aug.), but humidity of soil covering was sharply decreased in late-July under 40%. Soil water were all higher in soil covering plots than that of non-soil covering, however, soil temperature was recorded lower in soil covering plots. Disease incidence of Peudocercospora vitis according to soil coverings had effect on black plastic film mulching by decreasing grapevine leaf spot to 85% in July, 69% in August, compared to the control, with showing the smallest lesion incidence in FMB. Among growth characters, internode length and internode width of black plastic film mulching was higher than that of the control. SPAD value of black plastic film mulching was recorded the highest. It was not significant among the treatments, but brix was recorded highly in black plastic film mulching with $14{\sim}15^{\circ}Brix$.

• Korean journal of food and cookery science
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• v.2 no.1
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• pp.1-10
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• 1986

This sudy was conductted for the purpose of determining the optimal amounts of soy tauce, soy bean paste and hot pepper paste, in 3 different Korean soups and comparing the effect of condiments such as salt, soy sauce, black pepper, and Mono Sodium Glutamate, on the taste of two basic Korean Stocks, The results estimated by Palatability Test were as follows: 1. The average NaCl contents of two kinds of commercial soysauce were 15.9%, 25.6%, respectively. 2. The NaCl contents of 2% sardine stock, and 19% beef stock were 0.16~1.17%, 0.17~0.18% respectively. 3. @ According to Saltiness in sardine stock, there was no difference between the soy sauce-added group and the salt-added group. However, for the removing effect of Off-flavor, and Overall Taste, the soy sauce-group had higher score than salt-added group respectively. (p>.0.1) ⓑ In beef stock, there was no difference between the soysauce-added group and the salt-added group in Saltiness test. The soy sauce-added group had higher score in removing effect of Off-flavor (p>.0.1). On other hand, in Overall Taste, the salt- added group was more effective than the soy sauce-added (p>.0.1). 4 @ According to Saltiness test in beef stock, there was no difference between the black pepper-added and non-added group. However, for the removing effect of Off-flavor and, Overall Taste, the added group had higher score than the non-added group, respectively. (p>.10, p>.0.5) ⓑ Also, according to Saltiness test in beef stock, there was no diffetrence between the MSG-added group and non-added group. However for the removing effect of Off-flavor, and Overall taste, the MSG-added group was more effective than the non-added group. (p>.01) 5. The best recipes of soybean sprouts soup for S persons, in this experiment, were soybean sprouts 180 g, sardine 28 g, soysauce 1/2 T.S., salt 7 g, green onion 15 g, choppedgarlic It. s., against 7 C of water, and total cooking time was 20 minutes. 6. The best recipes of clear-beef soup were beef 200 g, radish 200 g, tangle weed 10 g, sesame oil 1/2 t.s., green onion 15 g, chopped garlic 1 t.s., black Pepper 1/8 1.s., and soy sauce 1 T.S., salt 7 g or soy sauce 2 T S., salt 3.5 g. The total cooking time was minutes. 7, The best recipes of soybean pasted Chinese cabbage soup were Chinese cabbage 300 g, sardine 28 g, green onion 15 g, chopped garlic 1 t.s., and bean paste 50 g, hot pepper paste 13 g, salt 3g or bean paste 65 g, hot pepper paste 16 g, salt 1.5 g. And the total cooking time was 25 minutes. 8. Soy sauce, black pepper, M.S.G., bean paste and hot pepper paste were effective on removing Off-flavor of experimental soups.

• Journal of Animal Science and Technology
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• v.49 no.4
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• pp.523-530
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• 2007

A total of 127 Korean native black pigs(gilt 30, boar 97) were used to investigate the carcass properties, yields of retail cut and meat quality. The average live weight, chilled carcass percentage and retail cut percentage used in this study were 74.69kg, 71.14% and 61.09% for boar, and 75.5kg, 73.88% and 56.25% for gilt, respectively. Although gilts were higher in live weight and chilled carcass percentage whereas lower in retail cut percentage when compared to boars, there was no significantly difference between gender(p<0.05). Gilts had higher fat contents than boars regardless of weight range groups. Protein contents increased as slaughter weight increased for gilt and boar groups. Gilts contained high intramuscular fat contents had significantly lower Warner-Bratzler shear force(WBS) and water holding capacity(WHC) when compared to boar in the same weight range group(p<0.05). There was no significantly different in meat color(p>0.05) although gilts had higher L(lightness), a(redness) and b(yellowness) values when compared to the same group of boar. From the result of this study can be used for the grading guideline and quality evaluation standard of Korean native black pigs by gender and live weight.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.1
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• pp.801-807
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• 2021

In various industrial fields and infrastructure based on electronic components, such as communication equipment, transportation, computer networks, and military equipment, the need for electromagnetic pulse shielding has increased. Two methods for applying electromagnetic pulse shielding are effective. The first is construction using shielding materials, such as shielding concrete, shielding doors, and shielding windows. The other is coating shielding paints on non-shielding structures. Electromagnetic pulse shielding paints are made using conductive materials, such as carbon nanotubes, graphite, carbon black, and carbon fiber. In this paint, electromagnetic pulse shielding performance is added to the commonly used water-based paint. In this study, the shielding effectiveness and bonding performance of paints using conductive graphite and carbon black as shielding materials were evaluated to develop electromagnetic pulse shielding inorganic paints. The shielding effectiveness and bonding performance were evaluated by applying six mixtures composed of different kinds and amounts of shielding material. The mixture of conductive graphite and carbon black at a weight ratio of 1:0.2 was the most effective in shielding as 33.6 dB. Furthermore, the mixture produced using conductive graphite only showed the highest bonding performance of 1.06 MPa.

• Analytical Science and Technology
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• v.19 no.6
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• pp.482-489
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• 2006

Two electrode-based lactate biosensor was prepared by immobilizing lactate oxidase (LOD) obtained from pediococcus species in a poly(vinyl alcohol). Hydrogen peroxide ($H_2O_2$) produced by the reaction of lactate and LOD was detected on the Pt-black that was electrochemically deposited on the Au electrode. Sensors fabricated with Pt-black deposited Au electrode provided a high current of $H_2O_2$ oxidation at a substantially lowered applied potential (+300 mV vs. Ag/AgCl), resulting in reduced interferences from easily oxidizable species such as ascorbic acid, acetaminophen, and uric acid. An outer membrane is formulated by adjusting water uptake of hydrophilic polyurethane (HPU). The sensor performance was evaluated in vitro with both flow-through arrangement and static mode. The sensor showed a linear range from 0.1 mM to about 9.0 mM in 0.05 M phosphate buffer (pH 7.6) containing 0.05 M NaCl. Storing the sensors prepared in this work at $4^{\circ}C$ buffer solution while not in use, they provided same electrochemical performance for more than 25 days.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.3 no.4
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• pp.233-250
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• 1970

The present paper deals with the results of the observations on the characteristics of the eggs being ripen by injection of synahorin and the larvae of the black porgy. Mylio macrocehalus (Basilewsky). The adult fish used in the experiments, during May 11th to June 5th, 1970, were obtained from a fish-farm of the Atsumi Fish Culture Company in Aichi Prefecture, Japan, The results obtained are as follows: 1. The egg is colorless and buoyant, spherical in shape, measuring from $0.81\~0.96\;mm$ in dia-meter with a single oil globule, measuring $0.20\~0.23\;mm$. 2. Hatching took place within about 35 hours and 50 minutes after insemination of eggs at the water temperature $19.6\~22.5^{\circ}C$ (Mean, $20.6^{\circ}$). 3. The newly hatched larvae were 1.57 mm in total length, with the oil globule situated at the posterior part of the elongated oval-shaped yolk sac. Melanophores and xanthophores were distributed on the middle of the caudal region, and were scattered on the surface of the oil globule, but none on the yolk sac. 4. The diameter of the eggs ill each adult is distinguished into two types, large and small. The former is in the range of $0.811\~0.873\;mm$, the latter is $0.874\~0.963\;mm$. 3. The hatching rate of black porgy was in the range of $78.63\~95.19\%$ in large and $68.84\~74.80\%$ in small eggs. The mean hatching rate of total eggs was $79.80\%$. 6. The optimum temperature of hatching black porgy is in the range of $20\~26^{\circ}C$. The highest temperature limit of hatching the black porgy is from $26.71\~28.56^{\circ}C$. 7. The total length of hatched larvae is not maintained pararell to diameter of eggs and total length of the large larvae is from $1.976\~2.225mm$, and that of small larvae is $1.526\~1.90mm$. 8. The diameter of yolk sac of black porgy is in the range of $0.878\~0.979\;mm$ 9. The initial survived larva of the black porgy was $13.71\%$ in minimum, and $79\%$ in maximam. And the mean initial survived rate was $48.3\%$. 10. In conclusion, the biological characteristics of hatched larva of black porgy is seemed to be possible for large scale production of artificial seedlings. But experimental results make initial food the prime object believed to be supplemented.

• Korean Journal of Plant Resources
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• v.8 no.1
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• pp.81-88
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• 1995

This expreiment was carried out to investigate the effect of mulching matreial on the yield and yield characters in the cultivation of Fritillaiae. Bulbus. Soil temperature was in mulching treatments than non-mulching, and water contentment of soil was higher in mulching. with compost rice straw and black P.E(Poly Ethylene). but was in mulching with black and white P.E than non-mulching. Emergence data had no differences among mulching treatments, and plant height was longer about 4 to 7cm in mulching with compost and 30% shade net than non-mulching but was shortest as 41cm in mulching with black and white P.E. Comparing lear numbers with numbers with mulching treatments. mulchings with 30% shade net was smaller. and black and white P.E. black P.E. and green P.E were larger than that of non-mulching. Total yield was increased about 8 to 11% in mulching with compost. black P.E. and green P.E and yield of thing quality was more increased about 51 to 64% in mulching with compost. black P.E. and green P.E. thand non-mulching.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.774-783
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• 2013

This study investigated the quality characteristics of boiled pork with different amounts (0.5, 1, 1.5, or 2%) of green tea, oolong tea and black tea extracts. Characteristics measured included approximate composition, water holding capacity (WHC), hardness, pH, Hunter's color value, total aerobic bacterial counts, volatile basic nitrogen (VBN), 2-thiobarbituric acid reactive substances (TBARS), and sensory qualities. Green tea approximately contained 3.4%, 31.8%, 5.5%, and 57.7% of moisture, crude protein, crude ash, and carbohydrate, respectively. There were no significant differences with the type of tea. However, the crude fat content of green tea, oolong tea, and black tea were 1.6%, 1.0%, and 0.9%, respectively. Green tea had the highest content of crude fat (p<0.05). Boiled pork approximately contained 55.1%, 38.6%, 5.2% and 0.9% moisture, crude protein, crude fat and crude ash, respectively. The WHC of boiled pork, with tea extract added, significantly increased and there were no significant differences according to the type of tea. The hardness of boiled pork significantly increased as the amount of tea extract added increased (p<0.05). The pH of the boiled pork was not significantly different after storage for one day, but significantly decreased in control groups and boiled pork with 0.5% of any tea extract added during storage. However, in boiled pork with 1%, 1.5%, or 2% of any tea extract added, pH was not significantly different during storage. The Hunter's L and b values decreased in all boiled pork. The Hunter's a-values also decreased in boiled pork with green and black tea extract added, but increased in boiled pork with oolong tea extract added. In boiled pork with tea extract added, total aerobic bacterial counts significantly decreased as the amount of tea extract added increased during storage (p<0.05). The VBN values significantly increased during storage in all groups. TBARS values were significantly lower in boiled pork with green tea extract added, oolong tea added (at concentrations of 1%, 1.5%, or 2%), and black tea extract added compared to control groups on the first day. The sensory evaluation results showed that the color, flavor, and overall acceptance of boiled pork containing 1% of oolong or black tea extracts had the highest scores but there were no significant differences. However, taste scores were significantly different (p<0.05). These results indicate that boiled pork has improved quality characteristics with 1% of oolong or black tea extracts added.

• Journal of Food Hygiene and Safety
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• v.37 no.5
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• pp.339-346
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• 2022

This study was performed to investigate the quality characteristics and antioxidant activity of black soybean Sunsik product with functional food ingredients and functional labeling system. We prepared black soybean Sunsik (BS) containing black beans, cereals, and vegetables. Black soybean Sunsik with nondigestible maltodextrin and calcium lactate (BSN) was prepared by adding non-digestible maltodextrin and calcium lactate to the base recipe to apply a functional labeling system. The particle size in BS was 118.00 ㎛, whereas BSN was 127.00 ㎛. The respective L, a, and b color values of BS were 73.25, 2.36, and 14.21. The respective L, a, and b values of BSN were 73.21, 2.36, and 14.31. The respective water retention capacities of BS and BSN were 241.67% and 216.33%. No significant difference was observed between BS and BSN in the three physicochemical properties described above. However, the pH of BSN was 5.45, which was significantly lower than that of BS. The total respective phenolic contents of BS and BSN were 1.75 mg GAE/g and 1.61 mg GAE/g, and total respective flavonoid contents of BS and BSN were 6.36 mg RE/g and 5.95 mg RE/g. The antioxidant capacities of BS and BSN were compared via assays of DPPH and ABTS radical scavenging activities, FRAP, and reducing power. The antioxidant activities of BS and BSN increased in a dose-dependant manner. No significant difference between BS and BSN was observed in any measure of antioxidant capacity. These results suggested that the addition of functional food ingredients (non-digestible maltodextrin and calcium lactate) did not affect the quality characteristics and antioxidant activity of black soybean Sunsik.

• Korean Journal of Food Science and Technology
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• v.46 no.1
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• pp.33-38
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• 2014

In this study, we investigated the effect of the amount of water added prior to fermentation on the quality of bokbunja (Rubus coreanus Miq.) wine produced. Water was added at 0-fold (A), 1-fold (B), 2-fold (C), 3-fold (D), and 4-fold (E) of the fresh bokbunja weight (w/w), prior to fermentation. Although the amount of bokbunja wine obtained after fermentation increased in proportion to the amount of water added prior to fermentation, the total acidity of the bokbunja wine, adjusted for the weight of bokbunja used in the fermentation process, increased. Moreover, the total phenol and flavonoid content (mg) per weight (g) of bokbunja, in (B), (C), (D), and (E) were 2.86-4.42 and 2.58-3.01 times higher, respectively, than those in (A). These data suggest that different types of bokbunja wines can be produced and different contents of total phenol can be obtained by simply changing the amount of water added prior to fermentation.