• Journal of the Korean Society of Food Culture
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• v.3 no.2
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• pp.125-133
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• 1988

In recent years, Korean traditional culture has been reviewed in many ways. And Great efforts have been made to form a culture suitable for the Koreans. With these tendencies, the interest in Korean traditional foods has been greater. So this paper is intended to identify and analyze the kinds, materials and cooking processes of the rice cakes needed for ancestral worship rites in the court of Choson Dynasty. The work is centered around the Tae-sang-ji written by Lee kun-myong in 1873-the 10th year since king kojong's coming to the throne. And we study such literatures on foods and cooking processes as Kyugon-si-ui-bang, Yo-rok, Jungbo-Sallim-Kyungjae, Kyuhap-Chongso, Si-ui-jon-so and so on. The results are compared and analyzed. Cooking processes and materials of Korean rice cakes in Choson Dynasty were various and had traditional characteristics. Rice cakes necessarily needed for various rites were called pyun especially when they were used for ancestral worship. And many different kinds of Pyun were used according to seasons. There were nineteen kinds of rice cakes used for ancestral worship in the court: Gu-i-Byung, Bun-ja-Byung, Baek-Byung and so on. The six; Gu-i-Byung, Bun-ja-Byung, Sam-sik-Byung, Yi-sik-Byung, Baek-Byung and Huk Byung were essential for the great rites at Jong-myo and Young-nyung-Jeon and so they were highly thought of. Main materials of these six were rice, glutinousrice, sorghum and wheat flour. Cooking processes of the rice cakes above mentioned can be classified into frying, beating, boiling, steaming, etc. Powder for covering rice cakes was made of bean, pine nut, sesame and red bean, of which bean was made the greatest use of. If was very wise of them to use these kinds of powder, for they supply protein and lipid of which rice cakes are destitute and they also add colors and good tastes to rice cakes. But Korean traditional rice cakes are less used as the thought of rites has changed and various kinds of desserts have been developed. And yet there is no denying the fact that even now rice cakes play a great role in traditional formalities.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.787-793
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• 1998

Physicochemical properties of starch of three cultivars of Korean kidney Bean Starches, Pink (PKB), Red (RKB) and White (WKB) were studied. Starch granule was oval/round and smooth in all samples. The amylograms showed a continuous increase of viscosity without peak during heating. The water-binding capacities of starches of PKB, RKB and WKB were 102.1%, 94.7% and 106.9%, respectively. The swelling powers were rapidly incresed in all samples. The amylose content, blue value and relative viscosity of kidney bean starches were $31.1{\sim}32.8%,{\;}0.64{\sim}0.66$ and $2.27{\sim}2.61{\;}mlg^{-1}$, respectively. The transmittance of starch suspension was linearly increased as the temperature raised from $65^{\circ}C{\;}to{\;}85^{\circ}C$. The gelatinization temperature ranges determined by differential scanning calorimetry (DSC) were $71.1{\sim}86.9^{\circ}C for PKB, $71.1{\sim}86.0^{\circ}C$ for RKB and $60.8{\sim}77.9^{\circ}C$ for WKB.

• Journal of the Korean Society of Food Culture
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• v.16 no.3
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• pp.260-267
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• 2001

This study was conducted to investigate the physicochemical characteristics of Sunchang traditional kochujang(fermented hot pepper-soy bean paste) for quality standardization. The kochujang samples, which have been fermented for 8 months in 1999, were collected from 20 firms at folk village in Sunchang area and analyzed their chemical compositions and color reference. The mean value of moisture, amino-type nitrogen, pH, acidity and salt content of the samples collected were $44.62{\pm}1.79%$, $132.66{\pm}21.67\;mg%$, $4.52{\pm}0.08$, $15.77{\pm}1.62$ and $8.76{\pm}1.55%$, respectively. The moisture, pH, acidity and salt content of each sample did not show much differences among samples. The Hunter values(L, a and b) of Sunchang traditional kochujang were $25.72{\pm}1.58$, $23.26{\pm}1.71$ and $9.86{\pm}0.94$, respectively. The mean content of amino-type nitrogen of Sunchang traditional kochujang was $132.66{\pm}21.67\;mg%$, and there were a little difference between the minimum(100.33 mg%) and the maximum(164.56 mg%). The main free sugars of Sunchang traditional kochujang were fructose($1.86{\pm}1.01%$), dextrose($4.29{\pm}2.06%$), sucrose($0.54{\pm}1.21%$), and maltose($1.48{\pm}0.77%$). The contents of fructose, dextrose, and maltose had little difference among samples. The fatty acids in Sunchang traditional kochujang were composed of palmitic, stearic, oleic, linoleic, linolenic, octadecatetraenoic, arachidonic and behenic acid. The linoleic acid(18:2) showed the highest, occuping 59.37% of the total fatty acids.

• Korean Journal of Soil Science and Fertilizer
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• v.43 no.6
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• pp.880-885
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• 2010

Importance of climate change and its impact on agriculture and environment has increased with a rise of greenhouse gases (GHGs) concentration in Earth's atmosphere. Nitrous oxide ($N_2O$) emission in upland fields were assessed in terms of emissions and their control at the experimental plots of National Academy of Agricultural Science (NAAS), Rural Development Administration (RDA) located in Suwon city. It was evaluated $N_2O$ emissions at different soil water content, soil temperature, and mineral N conditions in a upland cultivating red pepper and soy bean. The results were as follows: 1) There were significant correlation between amount of $N_2O$ emissions and soil temperature, soil water content and mineral N conditions showed $0.528^{**}$, $0.790^{***}$ and $0.937^{***}$ in red pepper field and $0.658^{***}$, $0.710^{***}$ and $0.865^{***}$ in soybean field, respectively. 2) From the contribution rate analysis as to contribution factors for $N_2O$ emission, it appeared that contribution rate was in the order of mineral N (71.9%), soil moisture content (23.6%), and soil temperature (4.5%) in pepper field and mineral N (65.5%), soil moisture contents (19.2%), and soil temperature (15.2%) in soybean field.

• Journal of the Korean Dietetic Association
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• v.2 no.2
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• pp.141-157
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• 1996

This study was carried out to obtain the information concerning food preferences of 588 men working at industry in Ulsan area. The subjects of this study were composed of 245 clerical workers and 343 physical workers. The results of this study can be summarized as follows: 1. Average age of this subjects was 36.1 years(ranging from 21 to 57), in the educational background, most of subjects were high school graduates. The mean height and weight were l71.6cm and 67.5kg. 2. In the preference of food 1) The preference for staple foods, well-milled cooked rice was preferred the most by the subjects. Kalkooksoo(hot noodle), cooked rice covered with raw fish pieces, bread with red bean were preferred the most by the workers. 2) The acceptance for side-dishes were high in sirak(woogyogi) soup, bach tang, soybean paste soup, broiled fish, wild plant namul, small radish kimchi and crab steaming products by clerial and physical workers all together. 3) The preferences for fruits and beverages were high in water-melon, pear, fruit juice and Korean traditional beverage.

• Korean Journal of Organic Agriculture
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• v.25 no.3
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• pp.537-554
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• 2017

This study had purpose to examine the consumers preference and buying property of processed products by rice, barley, wheat, bean. For the study, the interview was conducted of 300 samples more than 19 years of age. We attempt to examine consumers' preference and individual properties when purchasing processed grain products. Questionnaire was filled for the 23 variable by referring to previous studies to investigate the properties to consider when consumer purchasing the products. To conceptualize, reduce the high correlation parameters by factor analysis. The results attribute to seven factors that safety, brand/image, taste/shelf life, convenience seeking, preferred high-quality, price, consumption patterns. These properties showed significant differences in demographics. First, there was statistically difference by age in safety, brand/image, high quality preference, taste/shelf life. Second, Safety and high-quality preference were the difference between jobs, and depending on household income were significant difference in consumption patterns. We analyzed the purchasing preference by purchase frequency. Ramen, bread, beer are higher purchase frequency than any processed grain products. On the other hand, frozen rice, soybean paste, red pepper paste that are used primarily domestic raw, were lower purchase frequency. But the difference of purchase property according to products was very similar that the highest factor is price, the following factor as taste. Based on these findings, the implications and the limitations of the study were presented.

• Proceedings of the Korean Society for Bioinformatics Conference
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• 2003.10a
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• pp.5-5
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• 2003

The purple acid phosphatases comprise a family of binuclear metal-containing enzymes. The metal centre contains one ferric ion and one divalent metal ion. Spectroscopic studies of the monomeric, ${\sim}$36 kDa mammalian purple acid phosphatases reveal the presence of an Fe(III)Fe(II) centre in which the metals are weakly antiferromagnetically coupled, whereas the dimeric, ${\sim}$110 000 kDa plant enzymes contain either Fe(III)Zn(II) or Fe(III)Mn(II). The three dimensional structures of the red kidney bean and pig enzymes show very similar arrangements of the metal ligands but some significant differences beyond the immediate vicinity of the metals. In addition to the catalytic domain, the plant enzyme contains a second domain of unknown function. A search of sequence databases was undertaken using a sequence pattern which includes the conserved metal-binding residues in the plant and animal enzymes. The search revealed the presence in plants of a 'mammalian-type' low molecular weight purple acid phosphatase, a high molecular weight form in some fungi, and a homologue in some bacteria. The catalytic mechanism of the enzyme has been investigated with a view to understanding the marked difference in specificity between the Fe-Mn sweet potato enzyme, which exhibits highly efficient catalysis towards both activated and unactivated phosphate esters, and other PAPs, which hydrolyse only activated esters. Comparison of the active site structures of the enzymes reveal some interesting differences between them which may account for the difference. The implications fur understanding the physiological functions of the enzymes will be discussed.

• Journal of The Korean Society of Agricultural Engineers
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• v.53 no.3
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• pp.75-82
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• 2011

This study refers to the derivation of simple crop yield prediction equation by using KOMPSAT-2 derived vegetation index. For a 1.25 ha small farm area located in the middle part of South Korea, the KOMPSAT-2 panchromatic and multi-spectral images of 31th August 2008, 17th November 2008, and 10th September 2009 were used. The field spectral reflectance during growing period for the 6 crops (rice, potato, corn, red pepper, garlic, and bean) were measured using ground spectroradiometer and the yield was investigated. Among the 6 vegetation indices (VI), the NDVI and ARVI between measured and image derived showed high relationship with the coefficient of determination of 0.85 and 0.95 respectively. Using the 3 years field data, the NDVI and ARVI regression curves were derived, and the yields were tried to compare with the maximum VIs value.

• Korean Journal of Veterinary Service
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• v.25 no.2
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• pp.127-133
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• 2002

The case reports for clostridium type A enterotoxemia in Formosan deer have rarely been reported. This paper describes a natural case of type A enterotoxemia in farmed Formosan deer in Cheongwon-gun. A dead, male 10-month-old Formosan deer was submitted to Chungbuk Livestock and Veterinary Research Institute, March 24, 2001 and examined. That deer was fed with assorted grain feed, oak leaves, acorn and bean curd. Grossly there was no visible external change. Despite of the carcass being examined within 12 hours of death, there was a quite degree of posonortem decomposition. There was severe hemorrhage in the serosa of abomasum and small intestine. Much blood tinged and watery contents were contained in those organs. Also there were severe swelling of spleen, some red foci in hepatic parenchyma. Microscopically there were severe congestion and hemorrhage in mucosa submucosa, muscular layer, and serosa of abomasum and small intestine. Also spleen and pancreas showed severe Congestion and hemorrhage. There were multifocal hemorrhage with hepatic necrosis in periportal area and focal mononuclear cell deposition in sinusoid. In bacterial culture for small intestine, Cl perfringens was isolated. By toxin typing for the strain, that had $\alpha$ -toxin belonged to type A. In electronmicroscopy for feces, no vims particle was detected. Considering clinical signs, gross lesions, microscopic lesions, bacterial culture, and toxin typing of the isolate, this case was diagnosed as enterotoxemia by Cl perfringens type A.

• Korean journal of applied entomology
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• v.20 no.2 s.47
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• pp.107-111
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• 1981

Effect of light and pH on mycelial growth and sporangium formation of Phytophthora capsici Leon, causal fungus of fruit rot of red pepper was carried out on culture media. The maximum mycelial growth occurred at $25^{\circ}C$ and pH 6.0 on potato sucrose agar. The fungus did not produce sporangia readily in dark condition. However, abundant sporulation occurred by illuminating continuous cool white fluorescent light with 2000 lux for 48 hrs. at $20{\pm}2^{\circ}C$. Oat meal agar was one of the best media for sporangia formation.