• Korean journal of food and cookery science
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• v.13 no.1
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• pp.30-39
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• 1997

The purpose of this study was to investigate food services and plate waste of the elementary school children in the urban, rural and suburban areas of Taegu and Kyoungpook province. Statistical data analysis was performed using the SPSS programs for Crosstabs analysis T-test, One-way Anova and Pearson's correlation. The results were as follows: The serving size of rice was greater in suburban area than in rural and urban area by the physical estimation. The amount of soup given was the greatest in rural area. The rate of waste in soup was higher than that of rice. Among side dishes, plate waste rate of braised potato was the highest in rural, then suburban and urban area. There were significant differences (p < .001) among the schools in the three areas. Especially, plate waste rate of cucumber and cabbage salad was the highest in all three areas. Then finally the serving size and plate waste rate of Kimchies were the greatest in rural, then suburban and urban schools. There were significant differences in 'spice pickled cabbage'(p < .001) and 'spice pickled radish'(p < .01) among the three areas. Plate waste amounts of egg soup and pine mushroom soup in urban area were greatest. In rural area, side dishes except egg soup, cabbage salad and Kimchies had a greater amount of plate waste. In suburban areas, there were smaller plate waste amount in rice, but plate waste amounts of pine mushroom soup and beef soup were great. Plate waste rate of rice and 'Kimchies' by children's rating estimation were significantly higher in rural than suburban and urban areas. There were no significant differences in plate waste rate of the given food except braised chicken (p < .001), soup (p < .001) and 'Kimchies' (p < .05) between the physical estimation and the children's rating estimation. Increased satisfaction on food service in most menus resulted decreased plate waste rate. There was a significant degree of satisfaction on the amounts of food served.

• Journal of Mushroom
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• v.18 no.2
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• pp.125-134
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• 2020

To study the fairy ring and genet characteristics of Suillus bovinus based on thinning intensity in Pinus densiflora forests, a simple sequence repeat (SSR) analysis was performed on the fruiting bodies of the plant. In pine wood production forests, the thinning strengths applied were 34%, 45%, and 60%. As a result, the number of fruiting bodies in the 34% treatment area was 104, which was higher than that in the other treatment areas. In the 34% treatment area, fruiting bodies occurred in a circular shape, within a diameter of approximately 5 meters (m) of the trees. In the 45% treatment area, the fruiting bodies were randomly distributed between 6 to 7 m from the trees, while in the 60% treatment, fruiting bodies occurred in a narrow oval shape, 6 m from the trees. In the control area, two fruiting bodies were present around the root collar. Hybridity was confirmed in the SSR markers of Sb-CA1 and Sb-CA3. The fruiting bodies in the 34% treatment area had a He / Ho value lower than that in the 60% treatment area. In fruiting bodies of the 34% treatment area, a total of 20 genets were identified, with an average size of 14±11 ㎡; 60% of genets were formed by a single fruiting body. In fruiting bodies of the 45% treatment area, a total of 6 genets were identified and the average size was 11±12 ㎡; 50% of genets were formed by a single fruiting body. In fruiting bodies of the 60% treatment area, a total of 10 genets were identified, with an average size of 1.1±0.8 ㎡; 70% of genets were formed by a single fruiting body. Thus, the formation ratio of a new genet increases when the thinning intensity is increased.

• Journal of Life Science
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• v.17 no.9 s.89
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• pp.1272-1277
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• 2007

Comparison of fruit bodies of Pleurotus ostreatus cultivar chunchu No .2 grown on the sawdust, rice straw and cotton waste substrates revealed differences in the pattern of differentiation of hyphal compartments. Required period for primordium induction of fruit bodies grown on sawdust substrate was 13 days. Physical structure shown as hardness of stipes grown on the sawdust substrate, fruit bodies were harden than control. Pileocystidia were well developed on the surface of pileus in the fruit body cultivated on rice straw. Microstructures of fruit body grown on the sawdust and cotton wastes substrates shown fast-discharge of basidiospore and sytoms ageing. Hyphae of fruit bodies formed on sawdust substrate had less stainable cytoplasmic material and many more vacuoles than hyphae of fruit bodies formed on synthetic substrate with 50% of pine sawdust, 30% of cotton seed hull and 20 of beet pulp(control).

• The Korean Journal of Mycology
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• v.36 no.1
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• pp.58-62
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• 2008

'Miso', a new variety of oyster mushroom was developed for the bottle culture at the Chungnam Agricultural Research & Extension Services. Its mycelium grew rapidly with $8.4{\sim}8.6\;mm/day $ at $25{\sim}28^{\circ}C$ on PDA medium. The optimum pH of the mycelial growth was pH 5.0. It took 24 days for the primitive primordium formation after inoculation on pine sawdust media mixed with 20% wheat bran. Fruiting body color was white, and the shape of pileus was convex-umbonate. In the bottle culture, the yield was 115.7 g per 850 ml bottle. Stipe length was about 54 mm, the number of stipe per bottle was 18.1, the size of pileus was 28 mm, and gill was crowded. The moisture content of 'Miso' was lower than that of Jangan No.5 and Wonhyeong No.1, and contents of protein, ash and sugar of 'Miso' were higher than those of other varieties, and tannin acid content of 'Miso' was lower than that of others. On the basis of AFLP analysis, the 'Miso' was distinct not only from Wonhyeong No.1, but also from their closest relative, oyster mushrooms.

• Economic and Environmental Geology
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• v.38 no.3 s.172
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• pp.237-245
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• 2005

The batch tests were performed to evaluate the applicability of the permeable reactive barrier (PRB) to in-situ treatment of groundwater with high concentration of heavy metals. The lead\chates used in this study were collected from waste rock dump of the Imgy mine, and have a low pH and high metal concentration. The acidity loading was 65kg as $CaCO_3/day$, metal loading of Fe+Al+Mn was 11.6kg/day. This type of water could be treated with biological-mediated sulfate reduction using the organic carbon mixture as a reactive media. The batch tests were carried out with five mixtures that were composed with different mixing ratios of mushroom compost, pine-tree bark, and limestone cheep. Results indicated that the PRB could reduce the acidity loading $CaCO_3/day$ to 12.3kg and reduce the metal loading to 3.3kg/day. Considering about the low pH and high metal loading, the contaminated water may be ameliorated by passing it through the buffering PRB composed with inorganic carbonate materials and then through the PRB composed with the organic carbon mixture which can induce sulfate reduction.

• The Korean Journal of Mycology
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• v.37 no.1
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• pp.104-107
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• 2009

Mitrula paludosa (Geoglossaccae, Helotiales, Ascomycetes) is reported about morphological and ecological characteristics for the first time in Korea. The mushroom fruited on rotten pine leaves or fine twigs in ditches with flowing or standing water in Sogri Mountain National Park from May to June. The apothecium of M. paludosa is 20 to 50 mm tall. The cap is bright yellow to orange, cylindrical to wrinkled ovoid and $5{\sim}10\;{\times}\;10{\sim}20$ mm. The stem is whitish and cylindrical distinctly set off from the cap. The ascospore is hyaline, smooth long elliptical fusoid with round ends and $13{\sim}17\;{\times}\;1.5{\sim}2.0{\mu}m$. The ascus is unitunicate, $90{\sim}110\;{\times}\;5{\sim}6{\mu}m$, and has eight spores biseriately lined to the inoperculate apex. Paraphyses are septate filiform, $95{\sim}120\;{\times}\;1.0{\sim}1.5{\mu}m$, $7{\sim}10{\mu}m$ longer than the asci.

• Korean journal of food and cookery science
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• v.19 no.3
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• pp.396-402
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• 2003

The aim of this study was to investigate the quality changes of retort pouched seasoned-conger eel products during a 60 day of storage at 4, 15 and -20$^{\circ}C$. The seasoned-conger eel products was sterilized at either 100 or 121$^{\circ}C$ for 90min., and then vacuum packed in plastic film bags. When comparing their duality before and after sterilization, the pH and VBN of all the products slightly decreased, while the TBA values slightly increased after sterilization. The color value, b, of the product decreased after sterilization, while the L value rarely changed. During storage the pH and VBN of all the products were little changed at the storage temperatures of 15 and -20$^{\circ}C$. The TBA values increased after 30 and 60 days at 15$^{\circ}C$, and at 4 and -20$^{\circ}C$, respectively. As for color difference during storage, the L and a values were little changed during storage, while the b value increased. In conclusion, the quality of the retort pouched seasoned-conger eel products remained good during the 60 day storage period when chilled and frozen after sterilization, and could be consumed as an instant food, keeping an appropriate content and soft texture.