• Korean Journal of Environmental Agriculture
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• v.24 no.1
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• pp.34-39
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• 2005

To investigate the germanium content in paddy soil in Gyeongnam province, 310 paddy soil samples were collected at 19 areas in Gyeongnam, Ulsan and Busan. Contents of germanium in paddy soils were analyzed in different topographies, soil types and soil textures. Average content of germanium in Gyeongnam was 0.24 mr/kg, those of Masan, Jinju and Hadong were above 0.30 mg/kg. Germanium content with different topographies were no difference. Germanium contents in different soil types were 0.27 mg/kg in well adapted soil and 0.23 mg/kg in poorly drained soil. Germanium contents in different soil textures were 0.27 mg/kg in silt loam and 0.23 mg/kg in sandy loam. To determine germanium content on agricultural product in the field, content of germanium in cereals, vegetables and fruits were analyzed. Germanium content of agricultural product was high in the order of cereals>vegetables>fruits. In case of vegetables, germanium contents were high in the order of leaf vegetables>root vegetables>fruit vegetables. Germanium contents were high with 62 and $65{\mu}g/kg$ in lettuce and young radish, respectively. To analyze the germanium content in medicinal plant, samples were collected from 19 medicinal plants at Hamyang areas. Germanium contents in Angelica keiskei, Ligusticum chuanxiong, Panax ginseng and Atractylodes macrocephala were relatively high with $100{\mu}g/kg$ above.

• Nutrition Research and Practice
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• v.5 no.4
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• pp.288-293
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• 2011

In this study, we investigated the effects of the ethanol extract of aerial parts of Raphanus sativus L. (ERL) on breast cancer cell proliferation and gene expression associated with cell proliferation and apoptosis in MDA-MB-231 human breast cancer cells. The MDA-MB-231 cells were cultured in the presence or absence of various concentrations (100, 200, or 300 ${\mu}g$/mL) of ERL. ERL significantly decreased cell proliferation after 48 h of incubation (P < 0.05). The protein and mRNA expression of $ErbB_2$ were decreased significantly in a dose-dependent manner (P < 0.05). The protein expression of $ErbB_3$ was decreased significantly at an ERL concentration of 300 ${\mu}g$/mL (P < 0.05), and mRNA expression of $ErbB_3$ was decreased significantly in a dose-dependent manner (P < 0.05). The protein expression of Akt was decreased significantly at the ERL concentration of 200 ${\mu}g$/mL (P < 0.05), and the protein expression of pAkt was decreased significantly in a dose-dependent manner (P < 0.05). The mRNA expression of Akt was decreased significantly at the ERL concentration of 200 ${\mu}g$/mL ERL (P < 0.05). The protein and mRNA expression of Bax were increased significantly at ERL concentrations of 200 ${\mu}g$/mL or higher (P < 0.05). The protein expression of $Bcl_2$ was increased significantly at ERL concentrations of 100 ${\mu}g$/mL or higher (P < 0.05), and mRNA expression of $Bcl_2$ was increased significantly at an ERL concentration of 300 ${\mu}g$/mL (P < 0.05). In conclusion, we suggest that Raphanus sativus, L. inhibits cell proliferation via the ErbB-Akt pathway in MDA-MB-231 cells.

• Korean Journal of Soil Science and Fertilizer
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• v.21 no.2
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• pp.161-167
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• 1988

Studies were carried out to examine the effects of simulated acid rain on the various crops of rice, peper, tomato, pumpkin, egg plant, potato, soybean, radish, cucumber, common pea, sweet potato, corn, lettuce, chinse cabbage, spinach, under the condition of the rains of pH 3.0. The rain was adjusted to pH 4.0, 3.0, 2.0 with sulfuric acid, and soybeans were exposed with the various pH levels, eighteen times every other days. The symptoms of damage, ratios of destroyed leaf and sulphur content by leaves were investigated. The results obtained were as follows. 1. The exposure to the rain resulted in the reddish brown or white pigment spots in the leaves surface and the colour was developed red and darker along the edge of spots. 2. Most crops were affected with acid rain of pH 3.0 at which the amount of chlorophyl was decreased. 3. The spinach, chinese cabbage, lettuce were sensitive to the acid rain, however, the peper, tomato pumpkin were resistance to it. 4. The content of chlorophyl was decreased with increasing leave injury. 5. The sulphur content in leave was increased with increasing acidity of the rain, however the yield was decreased.

• Journal of the Korean Home Economics Association
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• v.43 no.9 s.211
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• pp.97-107
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• 2005

The purpose of this study was to investigate the elementary, middle and high school food service utilization of traditional Korean food in Gwangju and Jeonnam Area dietitians, and to provide basic data for the utilization of traditional food in school food service. The conclusions of this study are as follows. The utilizations of traditional Korean food was remarkable among the dietitians who are elderly, have worked for a long time, are married and in elementary schools. For the elementary, middle and high schools, the utilization of rice was remarkable in Bombop(boiled rice and nuts)(p<.001), Okeukbop(boiled rice mixed with five grains)(p<.001), Potbop(boiled rice and red-bean)(p<.001), Boribop(boiled rice and barley)(p<.01), and Kongbop(boiled rice and beans)(p<.01) The utilization of one-dish meals was remarkable in Kongnamulbop(boiled rice and bean sprouts)(p<.001). The utilization of porridge was remarkable in Hobakjuk(pumpkin porridge)(p<.001) and Potjuk(red-bean porridge)(p<.001). The utilization of noodles was remarkable in Mandu soup(a bun stuffed with seasoned meat and vegetables)(p<.001) and Kalkuksu(cut noodles)(p<.001). The utilization of soup and pot stew was remarkable in Kongnamul soup(p<.001), sagolugeoji soup(p<.001), Calbitang(p<.001) and sullungtang(p<.001), kongbiji stew(p<.01), and soondubu stew(p<.05). The utilization of steamed dish and hard-boiled food was remarkable in green perilla stew(p<.001), fish stew(p<.001) and seasoned and steamed pollack(p<.01). The utilization of pan-boiled food stew was remarkable in small octopus stew(p<.001). The utilization of fried food or grilled food was remarkable in grilled fish(p<.001), bindaetteok(vegetable pancake)(p<.001), fried green pumpkin(p<.001), fried sea food with stone-leek(p<.001) and Buchu fried food(p<.001). The utilization of salad and cooked vegetables was remarkable in spinach salad(p<.001), cucumber salad(p<.001) and Kongnamul(bean sprouts)(p<.05). The utilization of Kimchi was remarkable in Baek kimchi(p<.001), Gat(leaf-mustard) kimchi(p<.001), Youlmu(young radish) kimchi(p<.01) and Oisobaki(p<.01). The utilization of desserts was remarkable in seasonable fruits(p<.001), Kangjung(p<.01), Tteok(rice cake)(p<.01) and Sik Hye(Cinnamon flavored persimmon punch)(p<.01).

• Korean journal of food and cookery science
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• v.30 no.4
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• pp.486-497
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• 2014

"Banchandeungsok" is recipe book written by a woman from a noble family who lived in Cheongju during the late 1900s. The book has 9 among 46 Kimchi recipes. In this study, the literatures from 1700 to 1900s, "Jeungbosanlimkyeongje", "Gyuhapchongseo", "Siuijeonseo", "Buinpilji", "Bogamrok", and "Josenmussangsinsikyorijebeob" were reviewed to examine the significance of "Banchandeungsok" Kimchi in the aspect of food culture. The results are as follows. "Banchandeungsok" Kimchies were considered as typical type of Kimchi of the late Joseon, and the main ingredients include Chinese cabbage, white radish, and cucumber. Salted-fish juice was not used for making Mukimchi, Bachujjanji, Jjanji in "Banchandeungsok", and gallic, ginger, green onion were used as main spice. Therefore, "Banchandeungsok" Kimchies belongs to Damjeo (light salting) type, which is characterized by light and clear flavor of present Cheongju Kimchi. While salted-fish juice was not used for "Banchandeungsok" Kimchies, yellow corbina was used in the most of "Banchandeungsok" Kimchies. Various forms of pepper were used in "Banchandeungsok" Kimchies - green pepper, peper leaf, minced, sliced shredded and powdered red pepper. Two kinds of Kkakdugi were introduced in "Banchandeungsok", which is the first record in the literatures. A typical type of stuffed cucumber pickles and unique type of cucumber Kimchi appeared in "Banchandeungsok".

• Journal of the Korean Society of Food Culture
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• v.4 no.2
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• pp.161-166
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• 1989

This study was intended to observe the changes of the nitrate, nitrite and vitamin C content during the fermentation of Kimchies by some added materials. Eight different types of Kimchi, were prepared with chinese cabbage and seasonings, to which added respectively materials such as soused anchovy, soused shrimp, garlic, mustard leaf, K-sorbate, ascorbic acid, radish. After they were prefermented at $18^{\circ}C$ for 24 hours, stored 35 days at $4^{\circ}C$. Generally optimal maturity of Kimchi showed pH 4.4 to 4.6, lactic acid content 0.3 to 0.4% at salt content belows 2.5%. The content of total vitamin C in Kimchies was approximately 19.8-24.7 mg/100g at the initial stage of fermentation and then slightly decreased. When the process of the fermentation was active, the content of total vitamin C increased up to the same level or higher than that of the initial stage and then gradually decreased. In the case of Kimchi which added garlic, the content of vitamin C was relatively higher then the other samples. In the initial stage of fermentation, the nitrate and nitrite content in the Kimchi which added garlic and raddish were relatively higher than other samples. Nitrate content reached its minimum by the 21st day, at that time content was 290-342 ppm. At this time, the nitrite was not detected and total vitamin C content in all samples decreased.

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.254-259
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• 2003

Effects of freeze-drying on microbiological and sensory characteristics of yulmoo-kimchi (leaf radish kimchi) were investigated. Freeze-dried yulmoo-kimchi was stored at 0, 10 or $25^{\circ}C$ for 60 days and rehydrated with water. Optimum rehydration time of freeze-dried yulmoo-kimchi was 2 hr. Number of lactic acid bacteria of freeze-dried, 10 days-stored, rehydrated yulmoo-kimchi decreased significantly (p<0.05) in comparison with that of reference sample (non-freeze-dried yulmoo-kimchi), while no significant changes were observed after 10 days. As storage temperature increased, number of lactic acid bacteria of 10 days-stored samples decreased. pH value slightly increased by freeze-drying, while it decreased gradually during 60 days of storage. Sensory properties of freeze-dried/rehydrated sample were slightly inferior to those of reference sample, but those were relatively good when the sample was evaluated solely. Overall acceptability of freeze-dried, $0^{\circ}C$-stored, rehydrated sample was significantly inferior to reference sample (p<0.05) and it gradually decreased as storage temperature increased. Between storage periods of 10 through 60 days, sensory properties of 0 and $10^{\circ}C$-stored sample slightly decreased, while those of $25^{\circ}C$-stored sample decreased markedly.

• Research in Plant Disease
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• v.12 no.2
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• pp.134-138
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• 2006

A new bacterial disease of broccoli (Brassica oleracea var. italica) was observed on field-grown plants in Pyungchang during 2003 and 2004. Seedling infections first appeared as a blackening along the margins of the cotyledon. Cotyledon shriveled and dropped off. Infected seedlings were stunted and yellowed and eventually died. The disease was easily recognized by the presence of yellow, V-shaped, or U-shaped areas extending inward from margin of the leaf. As the disease progressed, the yellow lesions turned brown and the tissues died. Isolations made from diseased leaves on yeast extract dextrose calcium carbonate agar yielded nearly pure cultures of a yellow-pigmented bacterium typical of a xanthomonad. Two bacterial strains were purified and used for further tests. Pathogenicity of strains was confirmed on 3-week-old crucifer (cabbage, Chinese cabbage, kale, radish and broccoli) plants cut by scissors with bacterial suspensions containing $10^8 cfu/ml$ of phosphate buffered saline. The Biolog and fatty acid analyses and 16S rDNA sequencing of two strains (SL4797 and SL4800) from broccoli black rot showed that they could be identified as X. campestris pv. campestris because of their high similarity to the tester strain (X. campestris pv. campestris NCPPB528) with a match probability of 100%. This is the first report of black rot of broccoli in Korea.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.364-368
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• 1997

The vitamin C contents in Mulkimchi (watery kimchi prepared with Yulmoo, leaf radish) were analyzed during its fermentation and storage at 30$^{\circ}C$, 15$^{\circ}C$ and 4$^{\circ}C$, respectively. The total amount of vit. C in Mulkimchi fermented for 1 day at 30$^{\circ}C$ was rapidly increased to the highest level of 20 mg％. At this time, Mulkimchi showed pH 4.5 and 0.2% of total acidity expressed in lactic acid. The total microbes of the kimchi amounted to 10$\^$8/ cfu/$m\ell$ which are mostly found to be lactic acid bacteria. However, the amount of vitamin C in Mulkimchi was decreased gradually during the storage at 30$^{\circ}C$, 15$^{\circ}C$ and 4$^{\circ}C$ for 9 days. In the Mulkimchi fermentated at 15$^{\circ}C$, the maximum amount of vitamin C was 15 mg％ at 4 to 5 day-fermentation. The pH of this kimchi was 4.0 and its acidity was 0.15% as lactic acid. When the storage temperature was dropped to 4$^{\circ}C$ after 1 day-fermentation at 15$^{\circ}C$, its vitamin C didn't reach the above level after 9 day storage. As the fermentation temperature was kept at 4$^{\circ}C$, the content of vitamin C in Mulkimchi remained at 10 mg％ of its initial storage and didn't change through the 9 days storage.

• Journal of the Korean Society of Food Culture
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• v.25 no.3
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• pp.241-250
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• 2010

This study was conducted to improve the kimchi intake for high school students of various kimchi sub-ingredients and foods using kimchi. The students believed that kimchi is good for health. The overall satisfaction, baechu quality and the taste and degree of fermentation of kimchi was high, but there was a low preference for offered kimchi kinds, kimchi subingredient, foods using kimchi. The types of kimchi preferred and often offered in school meals were baechu-kimchi and kkakdugi. The common kimchi sub-ingredients were radish and welsh onion in vegetables, squid and oyster in sea foods, saeu-jeot and myeolchi-jeot in salted fish, and pear and apple in fruits. The preference for kimchi sub-ingredients were high for sesame leaf and yeolmu in vegetables, saeu-sal and squid in sea foods, saeu-jeot and nakji-jeot in salted fish, and pear and apple in fruits. The foods using kimchi preferred and often offered with school meals were kimchi-jjigae, bokkeumkimchi, kimchi soup, kimchi-bokkeum-bap, and kimchi-jeon. The kimchi sub-ingredient for which students had the greatest preference was meats. Among the foods using kimchi with meats, the most preferred were kimchi-pyeonyuk bossam, doejigogi kimchi duruchigi, and kimchi galbi-jjim. Among the foods using kimchi with noodles, the most preferred were kimchi- bibimmyeon, kimchi -naengmyeon, and kimchi-cheese spaghetti. Among the foods using kimchi with vegetables, the most preferred were kimchi-pa-jeon, kimchi- deopbap and kimchi- goguma gui. Of the foods using kimchi with processed foods, the most preferred were kimchi-mandu, kimchi-bacon jumeok-bap and kimchi- cheese omelet. Among the foods using kimchi containing sea food, kimchi-haemul bokkeum-bap, kimchi-hoe-deopbap, and kimchi-saeu-jjim were most preferred. Overall, these results suggest that various kimchi sub-ingredients and foods using kimchi should be improved for kimchi intake of school meals.