• Korean Journal of Environmental Agriculture
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• v.38 no.2
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• pp.69-75
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• 2019

BACKGROUND: Measurement of electrical conductivity of saturated soil paste ($EC_e$) for assessment of soil salinity is time-consuming, and thus conversion of EC of 1:5 soil-water extract ($EC_{1:5}$) to $EC_e$ using a dilution factor may be of help to monitor salinity of huge number of soil samples. This study was conducted to evaluate the dilution factor for reclaimed tideland (RTL) soils of South Korea. METHODS AND RESULTS: Soil samples (n=40) were collected from four RTLs, and analyzed for $EC_{1:5}$, $EC_e$, and cation compositions of 1:5 soil-water extract. The dilution factor (8.70) was estimated by regression analysis between $EC_{1:5}$ and $EC_e$, and the obtained dilution factor was validated by applying to an independent data set (n=96) of $EC_{1:5}$ and $EC_e$. The $EC_e$ measured and predicted was strongly correlated ($r^2=0.74$, P<0.001), but $EC_e$ was overestimated by 16% particularly for the soils with high clay content and low sodium adsorption ratio (SAR). CONCLUSION: This study suggests that using the dilution factor to convert $EC_{1:5}$ to $EC_e$ is feasible method to monitor changes in the soil salinity of the study RTL. However, overestimation of $EC_e$ should be cautioned for the soils with high clay content and low SAR.

• Journal of the Korean Society of Food Culture
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• v.33 no.1
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• pp.36-47
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• 2018

In this study, pH, $^{\circ}Brix$, salt concentration, sodium content, color, hardness, and sensory evaluations were measured during storage at low temperatures for 21 days after making tongue sole Jangajji with different types of Gochujang sauces. The pH was higher than those of samples not containing Maesil fermented liquor at all storage periods. The $^{\circ}Brix$ of the Maesil fermented liquor added samples was higher than that of the samples not added at the early stages of storage. On the other hand, there was no significant difference between the samples with and without Maesil fermented liquor at the later stages of storage. The sodium content was lower than that of the samples not containing Maesil fermented liquor. The lightness (L) was lower in the early stages of storage than those of the Maesil fermented liquor. In the late stage of storage, however, the lightness was higher than those of the samples not containing Maesil fermented liquor. The redness (a) of the GRWO sample group showed the highest value at all storage periods compared to the other sample groups. The yellowness (b) of the GRWO sample group was high at the early stages of storage. On the $21^{st}$ day of storage, however, the GRW sample group was significantly higher (p<0.01). The hardness results showed that the value of the later storage period was lower than that at the initial storage stage. The sensory evaluation showed that the Maesil fermented liquor reduced the spicy, salty, bitter, and unpleasant taste. As a result of the acceptance test, the GRWO and GRW samples were evaluated as the acceptance group with color, aroma, texture and overall acceptability compared to the brown rice Gochujang sample group.

• Journal of Plant Biology
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• v.26 no.2
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• pp.53-71
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• 1983

Physicochemical properties of soil, mineral cyclings, production of plants, and relationship between sodium(Na) content and progresses of plant communities were studied in a coastal salt marsh in Incheon. Contents of Na, available phosphorus(A-P) and value of electric conductivity of soil decreased in order of Salicornia herbacea, Limonium tetragonum, Phragmites communis and Zoysia sinica communities, but contents of organic matter, total nitrogen(T-N) and calcium(Ca) of soil were vice versa. Specise diversity index decreased with increase of Na content of soil with correlation coefficient of -0.82. The aboveground biomass of plant communities were 2,981 g.dw/$m^2$ in P. communis, 1,471 g.dw/$m^2$ in Z. sinica, 189g.dw/$m^2$ in S. herbacea and 71 g.dw/$m^2$ L. tetragonum, respectively. Seasonal changes of contents of inorganic nutrients per unit land area coincided with those of biomass of plant communities, however, the maximum contents of K occured earlier than the maximum biomass. Amounts of inorganic nutrients absorbed by plant were directly proportion to its biomass and it was true to reverse in restored amounts of them to soil. In turnover times of nutrients of the communities, it took the shortest time for P but the longest for Ca and P. communis community took the shortest but L. tetragonum the longest. For example, in P. communis turover time of P took one year and that of Na 1,440 years. Lack of P element, therefore, was expected in this study area.

• Horticultural Science & Technology
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• v.29 no.4
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• pp.326-335
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• 2011

When bougainvilleas are subjected to indoor low-light conditions, flower bracts regularly abscise. This study elucidates the effects of plant growth regulators on bract longevity of potted bougainvillea. Potted 'Taipei Red' bougainvillea in four different bract development stages were treated with 1-MCP (1-methylcyclopropene), NAA (1-naphthaleneacetic acid), SNA (sodium salt of naphthaleneacetic acid), IBA (indolebutyric acid), BA (6-benzylaminopurine), $KH_2PO_4$ (potassium dihydrogen phosphate), Put (diamine putrescine), SA (salicylic acid), or STS (silver thiosulfate) and were moved to indoor low-light conditions after treatments. Experimental results indicate that 1-MCP, NAA, SNA, BA, Put, and SA prolonged bract longevity, and this effect increased as bract stage increased. The effect of STS was significant in early bract stages and decreased as bract stages increased. Additionally, 1-MCP, NAA, SNA, BA, Put, SA, and STS treatment significantly reduced endogenous ACC (1-aminocyclopropene-1-carboxylate) content and ACC oxidase activity, suggesting that the inhibition of ethylene production was achieved via physiological metabolism. However, treatment with IBA or $KH_2PO_4$ had no effect on the bract longevity at any stage. In the combined chemical treatments, NAA + STS or NAA + SA were effectively for prolonging bract longevity and contained less protein or chlorophyll degradation, decrease ACC oxidase or ethylene production than the control. In conclusion, we propose that combined chemical treatment significantly prolonged the bract longevity and more effectively than single chemical treatment at any stage.

• Applied Biological Chemistry
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• v.39 no.1
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• pp.32-38
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• 1996

Effects of microwave heating on the content of phytic acid and phosphorus of soaked soybean were investigated. Phytic acid content of Danwon, Marly and Amsoy cultivars were found to be 19.19 mg, 18.38 mg, and 16.73 mg/g defatted soybean respectively. Inorganic phosphorus content of soybeans was significantly increased during microwave heating, while phytic acid and phytate phosphorus was gradually decreased. Microwave heating was more effective than autoclaving in reducing the phytate contents. It was also found that microwave heating to soybean of low moisture content was more effective than that of high moisture content for decreasing the phytic acid content. Soaking in 2.5% sodium chloride, 2% sodium bicarbonate, and mixed salt solution for 12 hrs was not effective on reducing the contents of phytic acid and phytate phosphorus, but microwave-heating after soaking in above solutions greatly decreased the contents of phytic acid and phytate phosphorus, whereas significantly increased inorganic phosphorus of soybeans.

• Proceedings of the SOHE Conference
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• 1997.12a
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• pp.39-43
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• 1997

Toha-jeod was manufactured by seven methods ; low salt group (L:15% sodium chloride), high salt g group (H:23% sodium chloride), 50% conventional soybean sauce group (S), low salt group containing 2% w wheat bran (W2%-L), high saIt group containing 2% wheat bran (W2%-H),high salt group containing 2% wheat bran (W2%-H), high salt group containing 4% wheat bran (W4%-H). After these seven groups were refrigerated at $4{\pm}1^{\circ}C$, they were sampled at intervals of three months and analyzed functional components. The free amino acid in Toha-jeod which are omitine, glutamic acid, leucine, alanine, lysine and valine increased gradually up to six months of fermentation and decreased by nine months. Conventional soybean sauce group increased continuously during the fermentation process. Hypoxanthine was altered almost among other nueletides. ATP was not detected, IMP and inosine had disapapted after the six months fermentation. Polyene fatty acids and n-3 fatty acids were decreased and s saturated fatty acids were not altered in the group containing wheat bran during fermentation. In the Hunter values, the group containing wheat bran and high salt group showed lower level than the group n not containing wheat bran and low salt group. Redness indicating the value of Toha-jeod increased as Toha-jeod was fermentated. Low salt group and conventional soybean sauce group were superior to other groups in the extent of redness. As the fermentation of Toha-jeod progressed for a long time, molecular weight distribution tended to become less molecular and the formation of chitin oligosaccharides was increased significantly. After nine months of fermentation, 24.75% chitin oligosaccharides [($GlcNAd_4$ ~ ($GlcNAd_8$, M.W. 823~1789] were created in the high salt group containing 2% wheat bran. [($GlcNAd_6$. M.W. 1236J , that is NACOS-6, which was reported as an antitumor activity material, was present in 4.01~4.37% of total Toha chitin content. 66.30% chitin oligosaccharides were created in conventional soybean sauce.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.4
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• pp.325-332
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• 1985

As a series of study for processing low salt fermented fish, this work was undertaken to investigate taste compounds of low sodium salt fermented anchovy and yellow corvenia comparing with conventional fermented fish ($20\%$ of salt contents) during the fermentation of 120 days at $25{\pm}3^{\circ}C$. The major amino acids in fermented anchovy at 60 day fermentation were lysine, alanine, leucine, valine, isoleucine, histidine, threonine and glycine, while those in fermented yellow corvenia at 90 day fermentation were lysine, leucine, alanine, valine, threonine, isoleucine, glutamic acid and methionine. These amino acids held $57\%$ of the total extractive nitrogen content for fermented anchovy and $41\%$ for fermented yellow corvenia, respectively. It was supposed from the results that principal taste compounds both for fermented anchovy and fermented yellow corvenia were free amino acids, and that nucleotides and their related compounds as well as total creatinine also played an assistant role. And also there was little difference between taste compounds of low salt fermented fish and those of conventional fermented fish irrespective of fish species.

• Korean Journal of Soil Science and Fertilizer
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• v.44 no.5
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• pp.767-772
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• 2011

The purpose of this study was to find out required time for recovery of nutritional disorder by Fe-DTPA treatment in induced Fe-deficient tomato cultivars and to select stable Fe-chelate in high pH of nutrient solution. The pH levels of nutrient solution were amended with 6.0, 7.0, and 8.0. Then Fe-EDTA (Ethylenediaminetetraacetic acid, ferric-sodium salt), Fe-DTPA (Sodium ferric diethylenetriamine pentaacetate), and Fe-EDDHA (Ethylenediamine-N,N-bis (2-hydroxyphenylacetic acid) ferric-sodium salt)) were treated as Fe $2.0mg\;L^{-1}$ concentration. The Fe-DTPA and Fe-EDDHA were stable in the nutrient solution of pH 6.0~8.0 but Fe-EDTA in nutrient solution of pH 8.0 was to become insoluble by 25%. The Fe $2.0mg\;L^{-1}$ as Fe-DTPA was treated for recovery of Fe deficient tomato seedlings. In case of Redyoyo and Supersunroad cultivars, total chlorophyll and Fe contents of leaves were recovered as much as those of normal leaves in 5 days. The Rafito cultivar for complete recovery was taken 7 days. When Fe $2.0mg\;L^{-1}$ as Fe-DTPA was supplied to Fe-deficient tomato seedlings, in geotype, heme oxigenase recovered as much as normal leaves in 24 hours in the Rafito and Redyoyo. However, it was not remarkable difference by elapsed time in the Supersunroad.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.801-807
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• 1988

Antithiamine activity of raw and processed brackens (Pteridium aquilinum) was evaluated by means of the thiochrome fluorescence and Lactobacillus viridescens bioassay methods and inter-related with the phenolic content and degree of browning. As blanching time of bracken elapsed, its antithiamine activity was enhanced whereas the phenolic content and brewing declined. Increased salt concnetrations in boiling water also raised the antithiamine activity, phenolic content and browning of raw bracken. When dried bracken was treated with sodium bicarbonate solution or soaked in running water, its antithiamine activity greatly decreased along with the increased phenolic content and browning. Heat cooking of bracken brought about a slight decrease in the antithiamine activity, phenolic content and browning. It was concluded that antithiamine activity existing in raw bracken Is reduced by various treatments, particularly by soaking in running water and that phenolics in bracken may play an important role in thiamine decomposition.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.6
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• pp.701-705
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• 1992

The effect of different boiling methods(with distilled water, 1% salt added water and 1% sodium bicarbonate added water) on the physicochemical properties of Su Ri Chwi (Synurus palmatopinnonatifidus var. indivisus KITAM.) were investigated. The addition of 1% sodium bicarbonate (baking soda) to the boiling water resulted in an increase in the pH of effluent. The green value of cooked Su Ri Chwi was simillar to the raw material. Su Ri Chwi cooked in 1% sodium bicarbonate added for 10minutes retained higher chlorophyll and vitamin C contents than those of Su Ri Chwi treated in distilled water and 1% salt water for 30minutes. 70% of the water-soluble proteins in raw Su Ri Chwi was albumin. However, albumin was decreased by the method used. The contents of glutelin, globulin, and prolamin were increased by the cooking, vice versa. The contents of NDF, ADF, cellulose, and lignin were decreased regardless of the method used, on the other hand, the content of hemicellulose was increased.