• 한국작물학회:학술대회논문집
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• 한국작물학회 1993년도 추계 학술대회지
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• pp.50-51
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• 1993

• 한국식생활문화학회지
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• 제14권2호
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• pp.103-113
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• 1999

Jeupjang like salted soybean paste with vegetable is the Korean traditional side order eating at table. Bibliographical studies on the Jeupjang in historic books such as Jeungbo-Sanlim-Keongjae(Re-edition of agriculture economic), Imwon- Keongjae Ji(Book of country economic) and Keuhap-Chongseo(Handbook of household) described the Korean food in the 18 century carried out. In addition, investigation and analytical studies on various home-made Jeupjang in present was accomplished. Jeupjangs were classified into three types according to variety preparing methods. Three types were fermented soybean paste (Doenjang) type using traditional Meju(soybean cake stater) for Jeupjang, salted pickle (Jangachi) type buried cucumber and eggplant into soybean paste or soysauce (Kanjang), and salted sauer kraut (Kimchii) type prepared vegetable in Jeupjang-Meju mash. The procedures for producing Jeupjang were Jeupjang-Meju making, and mixing vegetable with Meju powder into brine. At last process was fermented in horse wastes or grasses for 7-14 days. But manufacturing methods of Jeupjang before the 18 century were different in present. Nowadays glutinous rice, red pepper powder and various vegetable were used for domestic Jeupjang.

• Preventive Nutrition and Food Science
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• 제4권4호
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• pp.226-230
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• 1999

This study was done to determine how added vegetable oils affect the physical, chemical and microbial properties of experimental frozen desserts. There were no differences in the percentages of total fat and total solids in the seven frozen desserts. Freezing points did not differ among treatments. There were significant differences in viscosity among the frozen desserts containing up to 80% of vegetable oils. Oil substitution at 30% or higher significantly decreased viscosity when compared to the milk fat control. The hardness of frozen desserts decreased significantly with increasing addition of oils. Oil substitution at 20% or higher significantly decreased hardness. Substitution of canola and soybean oils for milk fat increased melting rate. Initiation of fluid release in the control was slower than in frozen products with added oils. The SPC values and coliform counts of all frozen products were not significantly changed. Cholesterol content decreased significantly in the products as the vegetable oil content was raised. Frozen desserts containing 10% or 60% of vegetable oils in the total fat contained 91.8%, 73.5% or 32.5%, respectively, of the cholesterol in the control.

• KSBB Journal
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• 제25권3호
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• pp.239-243
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• 2010

식물성 오일 또는 glycerol로부터 Ralstonia eutropha 여섯 균주의 polyhydroxyalkanoates (PHA) 합성 특성을 조사하였다. 탄소원으로 soybean oil, olive oil, 또는 glycerol 만을 공급시 poly(3-hydroxybutyrate) homopolymer가 생성되었으며, $\gamma$-butyrolactone 또는 pentanoic acid를 함께 공급시 poly(3-hydroxybutyrate-co-4-hydroxybutyrate) 또는 poly(3-hydroxybutyrate-co-3-hydroxyvalerate) copolymer가 각각 합성되었다. 최종 균체농도 및 PHA 함량면에서 최적인 균주는 R. eutropha KCTC 2662로 결정되었으며, 최적 기질인 soybean oil 20 g/L로부터 72 h에 균체농도 1.7~9.2 g/L, PHA 함량 70~92 wt%를 얻을 수 있었다.

• 한국미생물생명공학회:학술대회논문집
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• 한국미생물생명공학회 1978년도 추계학술대회
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• pp.206.2-206
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• 1978

천연배지를 사용하는 tetracycline의 발효에 있어서 starch, corn steep liquour, vegetable oil, calcium carbonate, defatted soybean flour 및 benzyl thiocyanate의 사용조건은 tetracycline의 발효 생산에 큰 영향을 주고 있다. 본 실험에선 이들에 대한 사용조건을 검토한 결과 이들 적정사용 농도외에 starch는 분해도, cal-cium carbonate는 비용적, vegetable oil은 산가 dedatted soybean flour는 열처리, benzyl thiocyanate는 첨가 유무가 매우 중요한 사실을 확인하고 그 최적조건을 검토하였다.

• The Plant Pathology Journal
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• 제19권3호
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• pp.166-170
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• 2003

Ninety samples showing mosaic symptoms on soybean (Glycine max) cv. Sukryangputkong were collected from the Cheongsongkun area, Kyungbuk province in Korea. Initially, DAS-ELISA was conducted far detection of Soybean mosaic virus (SMV). Negative samples were chosen at random and mechanically inoculated on soybean cv. Buffalo, which reported not to produce mosaic symptoms when mechanically inoculated with SMV. An isolate of SMV, designated as B-1, from Buffalo showing mosaic and mottle symptoms was used for identification and biological characterization of the causal vim. The purified B-1 isolate had spherical particles of approximately 24nm. It positively reacted with the antiserum against Cowpea mosaic virus (CPMV) but not with Cucumber mosaic virus (CMV) and SMV antisera. CPMV was newly isolated from soybean and had been characterized by host range and by serological and electron microscopic methods. Results of this study suggest that CPMV is the possible cause of mosaic disease in vegetable soybean and that based on sympto-matology, a difference between the typical mosaic and rugose symptoms caused by SMV and CPMV was observed. This is first report of CPMV from soybean in Korea.

• 한국작물학회지
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• 제46권2호
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• pp.112-120
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• 2001

Genetic diversity of 47 East-Asian vegetable soybean was characterized by means of agro-morphological traits and RAPD markers. A field trial was conducted to evaluate 14 agro-morphological traits. To study RAPD-based DNA analysis, a total of sixty 10-mer random primers were screened. Of these, 23 polymorphic markers in 16 varieties used for screening. Among 207 markers amplified, 48 were polymorphic for at least one pairwise comparison within the 47 varieties. A higher differentiation level between varieties was observed by using RAPD markers compared to morphological markers. Correspondence analysis using both types of marker showed that RAPD data could fully discriminate between all varieties, whereas morphological markers could not achieve a complete discrimination. Genetic distances between the varieties were estimated from simple matching coefficients, ranged from 0.0 to 0.640 with an average of 0.295$\pm$0.131 for morphological traits and 0.042 to 0.625 with an average of 0.336$\pm$0.099 for RAPD data, respectively. Cluster analysis based on genetic dissimilarity of these varieties gave rise to 4 distinct groups. The clustering results based on RAPDs did not match with those based on morphological traits. Geographical distribution of most varieties in each of the groups were not well defined. The results suggested that the level of genetic diversity within this group of East-Asian vegetable soybean varieties was sufficient for a breeding program and can be used to establish genetic relationships among them with unknown or unrelated pedigrees.

• 한국작물학회지
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• 제42권3호
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• pp.299-305
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• 1997

풋콩에서 문제시되는 미이라병의 꼬투리 리병 및 종실감염을 줄이기 위해 포장에서 베노밀을 생육 시기별로 처리한 결과는 다음과 같다. 1. 베노밀 처리에 따라 미이라병반이 없는 풋콩의 건전 꼬투리비율은 R5기 1회처리와 R4＋R5기 2회처리에서 가장 높았다. 2. 건전 꼬투리비율은 주경보다 분지에서, 그리고 상위부가 하위부보다 높았다. 3. 종실의 미이라리병입율은 베노밀 처리에 따라 감소되었고, R6기 1회처리와 R4.＋R6기 2회처리에서 낮았다. 4. 베노밀 처리에 다라 건전 꼬투리 및 종실비율이 높아져서 건전 꼬투리수량은 34∼76％ 그리고 종실수량은 51∼98％ 증수하였다.

• 한국작물학회지
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• 제41권1호
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• pp.103-108
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• 1996

풋콩의 품종별, 수확시기에 따른 품질특성의 변화를 관찰하여 얻어진 결과를 요약하면 다음과 같다. 1. 공시품종의 100립중은 4가지 모두 개화후 43일까지는 증가하였으며, 그 이후에는 감소하는 경향을 나타내었다. 2. 당함량은 도우야와 화엄풋콩의 경우 총당과 sucrose함량이 초기에 높다가 개화후 37일 이후에 감소하는 경향을 나타내었으며, 시로후미는 개화후 40일에 총당함량이 급격히 감소하였다가 개화후 43일부터 증가하는 경향을 보여주었으며, 시로후사는 당함량이 일정한 수준을 유지하였다. 3. 비타민 C 함량은 도우야와 시로후미는 개화후 37일 이후에 급격히 증가하다자 평형상태를 보였고, 시로후사와 화엄풋콩은 개화후 43일경에 최고치를 나타내었다. 4. 풋콩의 texture측정법으로 주로 사용하는 경도의 변화를 살펴본 결과, 개화후 일수가 증가할수록 경도가 증가하는 경향을 볼 수 있었다. 5. 수확시기별, 품종별 관능특성을 알아 본 결과, 수확시기에 따른 기호도의 차이가 나타났으며, 또한 관능특성간의 상관관계에서는 고소한 맛과 비린 맛이 강한 부의 상관을 나타내었다.

• 한국분무공학회지
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• 제16권1호
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• pp.15-26
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• 2011

In this article, spray characteristics in CI engines fuelled with vegetable oils and its derivatives will be reviewed. Of edible vegetable oils, soybean oil and rapeseed oil were mainly investigated. Of inedible vegetable oils, jatropha oil and used frying oil were main concern on the research on the spray characteristics in CI engine. Spray angle and spray penetration were mainly examined among the macroscopic spray characteristics and Sauter mean diameter was only investigated among the microscopic spray characteristics. There exist six different definitions of spray angle which should be examined. Neat vegetable oil and biodiesel fuels show smaller spray angle than diesel fuel. Biodiesel fuel and vegetable oils and its blend have a longer spray penetration than diesel fuel. However, biodiesel blends with diesel shows the similar spray penetration with diesel fuel. SMDs in the biodiesel spray, vegetable oils and its blends spray are higher than that in the diesel spray.