• Korean Journal of Agricultural Science
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• v.5 no.2
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• pp.56-67
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• 1978

This study was conducted to characterize comparatively the accumulative patterns of protein and oil, temporal changes in electrophoretic components of proteins during seed development and maturation for the soybean varieties with high, medium and low protein contents. 1. The dry matter of the developing seed increases slowly for the first 22 days after flowering, followed by rapid linear increase for 20 to 30 days and further slow increase for 5 to 15 days attaining its maximum. During the period 12 to 27 days after flowering the protein content of seed increases rapidly while oil content increases rapidly. Following this period of rapid changes, there was period of slow increase until 40 to 47 days after flowering and no seizable further change in the content of both protein and oil. 2. The high protein variety, Saikai # 20, was characterized by shorter period and lower rate of decrease in protein content during the early period, followed by longer period and higher rate of increase in protein content, with earlier stop of oil accumlation during the seed development. 3. The low protein and high oil variety, Shelby, was characterized by longer period of decrease in protein content and shorter period of increase in protein content in contrast to the longer period of slow oil increase during seed development. 4. The temporal pattern of protein component accumulation during seed development was distinctly different among varieties differing in protein content. The time of distinct appearance of all the protein components identifiable in the matured seeds was in accordance with the end of d crease in the protein content of seed. A component having Rm of 0.03 which was absent in the matured seeds was identifiable during the first 17 days after flowering. 5. The high protein variety, Saikai # 20, had much higher compositioral ratio of the component a from the early days of seed development and it continued to increase until 47 days after flowering, while the increase in the composition of the component a stopped as early as 27 days after flowering in the other lower protein varieties. 6. The composition of the component b increased during the period from 17 to 42 days after flowering in all the varieties tested, but the rate of increase during the period was lowest in the high protein variety, Saikai # 20.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.7
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• pp.1065-1070
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• 2016

This study assessed the antioxidant activity and residue level of phenolic antioxidants in autoxidation of linoleic acid. The antioxidant activity of phenolic antioxidants was measured based on peroxide value of linoleic acid at $50^{\circ}C$ for 8 days. We further evaluated the residue level of phenolic antioxidants in the autoxidation period by HPLC-UV. The residue level of antioxidants changed with time starting on day 0 (100%) and was determined by 100-remaining of antioxidants (%). Our results showed that peroxide values ranged from 0.33 to 10.18 meq/kg in propyl gallate, from 0.67 to 11.01 meq/kg in dodecyl gallate, from 0.01 to 10.34 meq/kg in octyl gallate, from 0.01 to 4.17 meq/kg in butylated hydroxytoluene (BHT), from 1.00 to 5.85 meq/kg in butylated hydroxyanisole (BHA), from 0.33 to 4.18 meq/kg in 2,4,5-trihydroxybutyrophenone, and from 1.00 to 11.01 meq/kg in tert-butylhydroquinone (TBHQ). Among the residue levels of antioxidants, on day 8, BHT showed the highest level while TBHQ showed the lowest. BHT showed the highest correlation coefficient, whereas BHA showed the lowest. This study proves that the residual level of phenolic antioxidants has a good correlation with the degree of autoxidation in linoleic acid.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.1
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• pp.21-29
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• 1988

This study was carried out to develop the powdered Katsuobushi (a kind of boiled, smoked, and dried fish product which is used for seasoning soup as it is.) using skipjack as a natural flavoring substance. The processing conditions of the powdered Katsuobushi and the changes of taste compounds during processing of the products were examined. In preparation of the powdered Katsuobushl, frozen skipjack was thawed, beheaded, gutted, filleted and then sliced to 1cm of thickness. The silted meats were boiled in skipjack extract for 20 minutes, and then it was smoked for, 3 times to $10\~12\%$ moisture content at $80^{\circ}C$ for 8 hours. The smoked - dried meats were followed to be 50 mesh of particle size. The effect of slicing and boiling in skipjack meat extract on enhancing flavor and on preventing lipid oxidation of product during processing were observed. The moisture content and crude lipid content of the powdered Katsuobushi was in the range of 11 to $12\%$ and 4.3 to $4.8\%$, respectively. The taste compounds of the product were nucleotides and their related compounds, 1135.8mg/100g ; free amino acid and related compounds, 2210.2mg/100g ; non-volatile organic acids, 1148.0mg/100g ; and total creatinine. 592.1mg/100g on dry basis, and small amount of betaine and TMAO. The major elements of mineral in the product were found to be K, Mg, Na, and Ca. The content of IMP was 542.0mg/100g, and major free amino acids were found to be histidine, anserine, taurine, carnosine and alanine of which occupied to $83.6\%$ of total free amino acids. In non -volatile organic acids, major ones were lactic acid, succinic acid, pyroglutamic acid and $\alpha-ketoglutaric$ acid. From the results of the chemical experiments and sensory evaluation, we may conclude that the flavor of the product from present experiment is more desirable than that of conventional products although the processing time used were much shortened than that of conventional method, and it can be commercialized as a seasoning powder.

• Journal of Bio-Environment Control
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• v.17 no.2
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• pp.150-156
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• 2008

The influences of night break by costly artificial light sources were investigated on the photo-morphogenesis and growth of leafy perilla (Perilla ocymoides L.). The irradiation of red, blue, and three-colored light for night break significantly increased the stem length and stem diameter compared to dark. Three-colored light gave the highest fresh and dry weight of stem, followed by red and blue light. Floral induction was suppressed up to 100 days after the night break, by red and three-colored light, but the plants grown under the dark or treated with blue light showed 85% and 31% flowering rate, respectively. The time needed for floral induction after night break was 60 days in dark and 80 days in blue light. The number of leaf, leaf area, and fresh weight per plant were the highest in red and three-colored light night break, followed by blue light and dark. The photosynthetic rate observed 80 days after night break was the highest in red light, followed by blue and three-colored light. A low light compensation point of $20\;{\mu}mol\;m^{-2}{\cdot}s^{-1}$ was observed in three-colored light, while red and blue light tended to show higher measurements.

• The Korean Journal of Malacology
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• v.15 no.1
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• pp.31-39
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• 1999

This study was aimed to describe the population dynamics and secondary production of Tapes philppinarum on Chohwa and Toksan tidal flats in Kwangyang Bay, from June 1994 to July 1995. The size distributions in shell length showed bimodal patterns from June 1994 to April 1995. Thereafter the distribution changed to the passage of time, indicating an increase in shell length. The mean densities decreased gradually with month. Chohwa A sustained highestdensity, followed by Chohwa B, Toksan C, and Toksan D. The recruitment of new year class occurred first on the upper tidal flat, and then moved to the lower tidal flat. The mean biomass in flesh dry weight of each year class increased in spring just before the spawning period, and thereafter decreased progressively. Annual mean biomass wasrecorded as 170.7 g m$\^$-2/ at Chohwa A, 220.7 g m$\^$-2/ at Chohwa B, 21.8 g m$\^$-2/ at Toksan C, and 45.2 g m$\^$-2/ at toksan D. Annual productions of Ruditapes philippinarum were estimated as 259.72 g m$\^$-2/ yr$\_$-1/ at Chohwa A, 359.79 g m$\^$-2/ yr$\_$-1/ at Chohwa B, 45.02 g m$\^$-2/ yr$\_$-1/ at Toksan c, 68.88 g m$\^$-2/ yr$\_$-1/ at Toksan D. Annual productions were much higher on Chohwa tidal flat than those on Toksan tidal flat. While P:B ratio were higher on Toksan tidal flat as 1.70 than those on Chohwa tidal flat as 1.58. In conclusion, the Chohwa tidal flat showed higher biomass and producion of Ruditapes philippinarum, whereas the Toksan tidal flat showed higher P:B ratio. The total amount of potential food might influence on the density, biomass nad produciton, whereas the amount of food and space per individual might influence on the growth rate and P:B ratio.

• Journal of Food Hygiene and Safety
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• v.2 no.3
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• pp.109-119
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• 1987

This Study was conducted to provide fundamental data necessary for the improvement of milk quality. Milk quality was evaluated by 3 methods; milk fat percent measurement, methylene blue reduction test (MBRT), and somatic cell count measurement. At the same time, condition of hygienic management of dairy facilities and cows was investigated in each of 234 dairy farms located in Gyunggi area from May, 1986 to April, 1987. The results were as follows 1. Average milk fat percents among farms were 3.67%, 3.64%, 3.43%, 3.48% in January, April, July and October, respectively. The diUerences of milk fat percent from month to month were statistically significant (p<0.005). and the seasonal average was 3.56%. 2. Numbers of farms which produced bulk milk of first grade by MBRT were 153(65.4%), 157(67.1%), 76(32.5%) and 141(60.2%) in January, April, July and October, respectively. The diUerences among months were statistically significant (p<0.005). Also, significant diUerences of grade by milking quantity (p<0.05), presence of milk cooler (p<0.01), and collection means (p<0.05) were demonstrated. 3. Number8 of farms which produced bulk milk of fir8t grade in somatic cell count measurement were 227(97.0%), 226(96.6%), 218(93.2%) and 223(95.3%) in January, April, July and October, respectively. And diUerences of grade by the pratice of teat dipping, dry cow therapy and manner in which udder washing towel was used statisticaJJy 8ignificant (p<0.01).

• Korean journal of food and cookery science
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• v.20 no.4
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• pp.342-351
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• 2004

Rice flour was roasted at different temperatures and times and tarakjuk was made from these roasted rice flours. Chemical composition, in vitro starch digestibility (IVSD) and protein digestibility (IVPD) of the roasted rice flours and tarakjuk were determined. Changes in quality characteristics such as pH, viscosity, IVSD and IVPD of tarakjuk during refrigerated storage were also investigated. For roasted rice non, the protein content ranged from 6.52∼7.13% on a dry basis, while for tarakjuk, the range was 3.74 ∼4.0%. On the other hand, the Ca level of tarakjuk ranged from 1,278.36∼1,340.87 ppm. Rice flours showed decreasing IVSD and increasing IVPD on roasting at 145$^{\circ}C$ and 165$^{\circ}C$, whereas they showed increasing IVSD and decreasing IVPD at 185$^{\circ}C$, respectively. Roasting also influenced the pH, viscosity, IVSD md IVPD of tarakjuk made from these roasted rice flours. As the roasting temperature and time increased, tarakjuk showed lower pH and viscosity, however it showed higher IVSD and IVPD. The pH of tarakjuk, except that of control, decreased with storage, whereas viscosity increased significantly. IVSD decreased up to 4 days of storage, after which it increased again until 14 days of storage. On the other hand IVPD increased up to 7 days of storage, but there was no additional significant increase after 14 days of storage. These results suggest that depending on the nutritional purpose, appropriate conditions for roasting of rice flour and storage of tarakjuk may be recommended for the commercialization of tarakjuk.

• Journal of Korean Society of Forest Science
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• v.96 no.3
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• pp.307-316
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• 2007

Yellow poplar (Liriodendron tulipifera L.) has low germination rate relatively other species, so the seedling production of Yellow poplar is a hard task. Accordingly this study was conducted to determine the optimal germination conditions for healthy seedling production and to promote survival rate after afforestation. Gemination percentage was examined at different media and seed covering materials using planting flats in the greenhouse. The best germination percentage was observed in sand for media and compound soil for covering materials. But it was time to transplant, seedlings became a poor character (i.e. height, root length, number of root, dry weight) in sand for media. In order to produce healthy seedlings, each different medium was compounded with TKS-2 (this is a gardening bed soil.) in the ratio 1:1 (v/v.), and compared two conditions. Quality of seedling was better than not mixed TKS-2 into each medium. Transplanting seedlings from greenhouse to nursery grew up rapidly 2 months later (early in August~early in October). Growth amount during two months corresponded to 85.6% and 71.3% in total growth amount of height and diameter at root collar, respectively. In the case of the competition-density effect on yellow-poplar seedlings, direct seedling produced the maximum 35 standard seedlings above 8 mm of root collar diameter per $m^2$, while transplanting seedling produced the maximum 64 standard seedlings per $m^2$. And produced seedlings of two way were significantly different rootlet while axial root and lateral root was not significantly different.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.9
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• pp.1358-1365
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• 2016

The purpose of this study was to verify the drying characteristics of seasoned red pepper sauce and establish optimal drying conditions for far infrared drying of seasoned red pepper sauce. Seasoned red pepper sauce, which was dried by heated air, was used. One kg of seasoned red pepper was spread at thicknesses of 10 and 20 mm and dried by a far infrared dryer until a final moisture content of $15{\pm}0.5%$. The far infrared dryer conditions were air velocity of 0.6, 0.8 m/s and drying temperatures of 60, 70, and $80^{\circ}C$. The drying models were estimated using a determination coefficient and root mean square error. Drying characteristics were analyzed based on factors such as drying rate, color changes, content of capsaicinoids, and energy consumption. The results can be summarized as follows. The drying rate (that is, drying time) tended to be reduced as temperature and air velocity for drying increased. The Page and Henderson models were suitable for drying of seasoned red pepper sauce by a far infrared dryer. Redness decreased after far infrared drying under all experimental conditions. The color difference was 18.18 under the following conditions: thickness 20 mm, temperature $70^{\circ}C$, and air velocity 0.8 m/s. This value was slightly higher than those under other far infrared drying conditions. The capsaicinoid properties of seasoned red pepper sauce decreased under all far infrared drying conditions. The highest capsaicin (19.91 mg/100 g) and dihydrocapsaicin (12.87 mg/100 g) contents were observed at a thickness of 10 mm, temperature of $80^{\circ}C$, and air velocity of 0.8 m/s. Energy consumption decreased with higher temperature, slower air velocity, and thinner seasoned red pepper sauce.

• Journal of Yeungnam Medical Science
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• v.8 no.2
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• pp.174-184
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• 1991

To determine the incidence rate of accidents and its associated factors, a prospective survey was carried out in a rural area of a total of 1,360 residents for 1 year from January 1 to December 31, 1988 in Shin-am Ri, Jungdong Myun, Sangju Kun, Kyungpook Province. Data for accidents were collected by the community health practitioner who is working at Primary Health Post in Shin-am Ri. A total number of accident cases was 85 among 1,360 persons during one year study period, and annual incidence rate was 62.5 per 1,000 persons. The highest incidence rate of accident was observed in the age group of 30-39 was 179.8. The incidence rate of accident in male was 86.5 which was about 2 times that in female. In male, the highest incidence rate was seen in 30-39 age group and in female, 60-69 age group. The highest incidence rate of accident was observed in spring(29.4%) and summer(29.4%), and the lowest in fall(17.7%). The highest incidence rate of accident was observed in Friday(24.5%) by day of week, and between 9 a.m. to 12 a.m. by time zone. The most frequent use of medical facilities was Primary Health Post(51.8%) and the next was clinic(38.8%). Mean duration of treatment was 9.8 days. The accident occured in the room and kitchen(23.5%), in the yard and barn(23.5%), on the road(22.4%). and in the rice field and dry field(20.0%). The causes of accident were motor vehicle accident(20.0%), piercing or cutting(20.0%), collision or fighting(12.9%), and poisoning(11.8%) in order of frequency. The most common type of injury was open wound which was 43.5%. The most common tool of accident was farm machine which was 23.5%. The most common injuried part of body was extremity(55.3%).