• Proceedings of the Zoological Society Korea Conference
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• 1997.10b
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• pp.165.2-165
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• 1997

No Abstract, See Full Text

• Proceedings of the KOSOMBE Conference
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• v.1997 no.05
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• pp.116-118
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• 1997

In hippocampal morphology Abnormalities, including unilateral or bilateral volume loss, are known to occur in epilepsy, Alzheimer's disease, and in certain amnestic syndromes. To detect such abnormalities in hippocampal morphology, we present a method that combines region growing and dynamic contour model to detect hippocampus from MRI brain data. The segmentation process is performed two steps. First region growing with a seed point is performed in the region of hippocampus and the initial contour of dynamic contour model is obtained. Second, the initial contour is modified on the basis of criteria that integrate energy with contour smoothness and the image gradient along the contour. As a result, this method improves fairly sensitivity to the choice of the initial seed point, which is often seen by conventional contour model. The power and practicality of this method have been tested on two brain datasets. Thus, we have developed an effective algorithm to extract hippocampus from MRI brain data.

• Journal of Korean Society of Forest Science
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• v.99 no.2
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• pp.244-250
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• 2010

The aim of this study was to investigate relationship among seed viability and enzymes activities involved in scavenging reactive oxygen species (ROS), especially, superoxide dismutase (SOD), glutathione reductase (GR), and catalase (CAT). In other respects, osmopriming has been demonstrated to reinvigorate aged seeds. Various viabilities of seeds that were ranged from 80 to 100% of germination rate could be produced using osmopriming and accelerated aging treatments. Priming treatment of Pinus thunbergii seeds for 3 days at $15^{\circ}C$ with a polyethylene glycol solution at -1.2 MPa improved their subsequent germination at $25^{\circ}C$. Accelerated aging (3, 6, 9, and 12 days at $41^{\circ}C$ and 100% relative humidity) decreased seed germination percentage depending on aging treatment duration. Electrolyte conductivities of seeds were measured as assay of membrane integrity. The conductivity from electrolyte leakage of P. thunbergii seed was also correlated with seed germinability. Conductivity for control seeds that had 95% of germination percentage was 3.48 ${\mu}S\;g^{-1}$, but jumped as doubled (7.98 ${\mu}S\;g^{-1}$) in 12-day-aged seed that had 80% of germination percentage. Our results demonstrate that aging of P. thunbergii seeds is associated with changes in the electrolyte leakage, lipid peroxidation, and antioxidant defense system. Priming of aged seeds progressively restored the initial germinative ability and resulted in a marked decrease in the levels of MDA and conductivity of seed leachate. These effects of priming were also well recovered of GR and CAT activities in aged seed. The improved seed quality by priming treatment appears at least partly attributable to reduced lipid peroxidation, resulting from enhanced antioxidative enzyme activities that are suggesting the antioxidant defense systems play a key role in seed vigor.

• The Plant Pathology Journal
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• v.20 no.2
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• pp.97-102
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• 2004

Paenibacillus polymyxa E681, with its plant growth promotion and root colonization ability, has been proven to be a promising biocontrol agent of cucumber and barley. This study investigated the attributes related to the movement of bacteria from the seed to the radicle and to the whole root system. It also illustrated the existing form and population changes of the bacteria on seed and root using the scanning electron microscope and confocal laser scanning microscopy. The bacteria invaded and colonized the inside of the seed coat while the seeds were soaked in bacterial suspension. Almost the same number of bacteria on seed surface invaded the inside of the seed coat right after seed soaking. The population densities of E681 increased greatly inside as well as on the surface of the seed before the radicle emerged. The bacteria attached on the emerging radicle directly affected the initial population of newly emerg-ing root. The colonized cells on the root were arranged linearly toward the elongation of the root axis. In addition to colonizing the root surface, strain E681 was found inside the roots, where cells colonized the inter-cellular space between certain epidermal and cortical cells. When the cucumber seeds were soaked in bacterial suspension and sown in pot, the bacterial populations attached on both the surface and inside of the root were sustained up to harvesting time. This means that E681 successfully colonized the root of cucumber and sustained its population density up to harvesting time through seed treatment.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.9 no.1
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• pp.6-13
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• 1999

NaX zeolite crystal were grown from seed elements of synthetic NaX(2~3$\mu\textrm{m}$) Powder in a mother liquor having an approximate reactant composition ${4.12{Na}_{2}O{\cdot}{Al}_{2}{O}_{3}{\cdot}3.5{SiO}_{2}{\cdot}593{H}_{2}O$.The result was that crystallization time of NaX zeolite was reduced with adding seed materials to the initial mixture and crystal size was reduced . but with increasing crystallization time, NaX zeolite. In this study, We investigated detailed factors which NaX crystal has been determined by a combination of SEM, XRD, FT-IR, and BET.

• Journal of Applied Biological Chemistry
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• v.42 no.4
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• pp.175-179
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• 1999

Grape seed oil was extracted using different preparatory treatments as follows: (1) grinding, (2) grinding and roasting, (3) grinding and wet- roasting, (4) grinding, roasting, and wet-roasting, and (5) grinding, wet-roasting, and wet-roasting. The highest antioxidant activity was obtained from the sample with the method (2). Initial states of oxidation were similar except method (1) that showed more oxidized state, being P.O.V.8. Acid values were observed in the range from 1.42 to 1.89. The lowest acid value was found as 1.42 in method (1) and those of others were somewhat higher, indicating that heating process of roasting produced some free fatty acids. From the results of sensory evaluation, the best odor and taste were obtained from the methods (2) and (3). Repetitive procedure of wet-roasting, like method 5, caused some loss of flavor components and decrease in the sensory evaluation score. Addition of grape seed oil (method 2) to soybean and perilla oil at the level of 20% retained considerable antioxidant activities as much as 4.3 and 5 times, respectively, than 100% soybean or perilla oil stored for 12 weeks. When soybean or perilla oil was mixed with 20% grape seed oils, P.O.V. decreased to half of that of unmixed oils.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.59 no.1
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• pp.83-88
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• 2014

This research was carried out to determine the characteristics of germination in relation to temperature, and seedling emergence and growth affected by soil moisture in forage millet. The seeds of forage millet could germinate at more than $15^{\circ}C$ at the rate of 0, 90.5, 97.3 and 96.8% respectively 10 days after seeding at 10, 15, 20 and $25^{\circ}C$. The result showed that the temperature needs to be $15^{\circ}C$ or more for the seeds to germinate. The effects of seeding depth on the growth characteristics and emergence of millet seed were investigated in waters and direct seeding methods by thoroughly mixing the seed and soil. In water treatment, the emergence rates were 3.7% at $15^{\circ}C$, 7.6% at $20^{\circ}C$, 6.3% at $25^{\circ}C$, while direct seeding treatment showed the emergence rates of 65.6, 75 and 71% at 15, 20 and $25^{\circ}C$, respectively. At 15, 20, and $25^{\circ}C$, seeds in water seeding could germinate at 0.5, 1.8, 1.5 cm of soil depth, while in direct seeding, they could germinate at the depth of 9.5, 10.0, 9.9 cm. When the initial growth characteristics of the seeds were investigated, there was positive correlation between seeding depth and mesocotyl length in both water and direct seed methods. Growth and development in terms of leaf age, root length, coleoptiles and mesocotyl length, and plant height were found maximum at 0.5 cm soil depth for water seeding, and 3-5 cm soil depth for direct seeding. Results showed that there were close relationship among temperature, soil depth and moisture acquiring methods, and the combination of these factors greatly affected the initial growth characteristics and development of millet seeds. It can be concluded that, to get good seedling stand and germination of millet seed, millet should grown in field condition at the depth of 0.5 cm or less for water seeding, and 3-5 cm for direct seeding method.

• Korean Journal of Agricultural Science
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• v.9 no.1
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• pp.223-230
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• 1982

To obtain the information on the germination and initial growth of the sesame, the seed of 6 sesame cultivars obtained from upper and lower position of plants were seeded and the results on the germination and initial growth were summarized as follows; 1. When the seeding time was delayed, the days to flower of all sesame cultivars were significantly decreased. And the shortening rate of days to flower by delaying seeding time showed significant differences among the sesame cultivars. 2. At all cultivars excluding IS 103, the germination percentage of the seeds obtained from lower position of sesame plant was significantly higher than those from upper position. 3. Germination percentage of IS 103 seeds from lower position of sesame plant was 20.0% at petri dish experiment and 75.0% at pot experiment and those from upper position of the stem was 17.0% at petri dish experiment and 72.5% at pot experiment, respectively. 4. The germination speed of all cultivars showed a same tendency as germination percentage, but the germination speed of cultivars at pot experiment was higher than those at petri dish experiment. 5. The sesame seedlings from lower position seed were increased in stem length, root length, leaf length and fresh weight than those from upper position seed. The germination percentage and the initial growth showed significant differences by the seed weight in same cultivar, however did not show any varietal differences.

• Journal of Korea Multimedia Society
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• v.13 no.5
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• pp.702-709
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• 2010

The performance of mass segmentation is greatly influenced by an initial position of a mass. Some researchers performed mass segmentation with the initial position of a mass given by radiologists. The purpose of our research is to find the initial position for mass segmentation and to notify the segmented mass to radiologists without any additional information on mammograms. The proposed system consists of breast segmentation by region growing and opening operations, decision of an initial seed with characteristics of masses, and mass segmentation by a level set segmentation. A seed for mass segmentation is set based on mass scoring measure calculated by block-based variances and masked information in a sub-sampled mammogram. We used a DDSM database to evaluate the system. The accuracy of mass detection is 78% sensitivity at 4 FP/image, and it reached 92% if multiple views for masses were considered.

• Korean journal of food and cookery science
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• v.14 no.3
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• pp.232-240
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• 1998

The effect of various levels of perilla seed powder on physicochemical, microbiological, and sensory characteristics of Puchukimchi during fermentation was investigated. Puchukimchi is a kind of korean kimchi made with Leek (Allium odorum L.). In a laboratory model of Puchukimchi made with various levels (0, 1, 2, 3, 5%) of perilla seed powder fermentated at 10$^{\circ}C$ up to 45 days. As a fermentation progressed, the initial high decrease in pH has been retarded in all the treatments, of which the delaying extent was noted from Puchukimchi made with perilla seed powder. The pH dropped with accumulation of total acidity. The total vitamin C content increased sharply at the palatable period of Puchukimchi during initial fermentation and then, especially from the 8th-day, gradually decreased later following sigmoidal changing pattern. And the total vitamin C content was the highest in the Puchukimchi made with 5% perilla seed powder. The lactic acid bacteria count increased remarkably and then decreased gradually after optimum ripening period, i.e., the palatable period of Puchukimchi during fermentation. During the early stage of fermentation, sensory evaluation showed the higher scores on the overall taste of Puchukimchi made with 3, 5% on the 2nd-day, 1, 2% on the 5th-day of fermentation. However, the trend of acceptability has been reversed by the Puchukimchi made with little amount of perilla seed powder, more notably 2% at the later stage of fermentation.