• Journal of the Korean Graphic Arts Communication Society
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• v.30 no.1
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• pp.1-19
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• 2012

According as gradually increasing the demand for eco-friendly at the printing process, it has been progressed fairly development. Especially, the inks are used by soy oil beginning of ink industry for preventing environment, it is possible to make eco-friendly inks with vegetable ester. So it is not necessary to use petroleum-based solvents at all for preventing environment. These eco-friendly inks have a benefits they are able to use the renewable resource. But basically vegetable oils have that reduce the VOC(Volatile Organic Compound) and high viscosity, high solubility properties. So if the vegetable oils use in the ink, set off problem occur on the paper because of slow drying time. In case of vegetable ester, it has similar the molecular weight and kinetic viscosity with hydrocarbon solvent, it is able to control the power of dilution about the resin. So, it has benefit that solve the problem of the existing eco-friendly inks. In this study, different types of ester were made by six types of vegetable oils and used ester in the varnishes and inks properties are comparison with hydrocarbon solvent based ink. By considering the intrinsic properties of vegetable oil, ester used to analyze the changes in ink properties, using ester varnish is applied to study the rheology characteristics and emulsification with inks.

• Korean Journal of Environmental Biology
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• v.25 no.1
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• pp.8-15
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• 2007

In order to develop an efficient feed for successful growth of Golden frog, Rana plancyi chosenica, larvae, we compared and analyzed the growth of the frog larvae, supplying four different food types. The growth of Golden frog larvae fed a vegetable food of spirogyra and cabbages and a mixture of vegetable and animal foods, TetraMin, a commercial fish food, or eel feed, was faster than that of the larvae fed only organic matters and vegetables collected from natural habitats. Among artificial food types, the mixture of vegetable and animal foods was more efficient for larval growth than the vegetable food. For the successful metamorphosis, the mixture of vegetable food and Tetramin was the most efficient food, comparing other types of food. These results suggest that a mixture of vegetable and animal food mixed in an appropriate proportion would be the most efficient artificial feed for the successful growth and metamorphosis of Golden frog larvae.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.171-174
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• 2005

This study was conducted to know the difference of major characteristics between seed and vegetable perilla varieties. Perilla accessions examined were classified into two groups, i.e., seed perillla variety (saeyeopcildeulkkae, yangsandeulkkae, and younghodeulkkae) and vegetable perilla variety (ipdlkkae 1, namcheondeulkkae, and manbaekdeulkkae). The differences of growth characteristics were observed between two types of perilla varieties. The average flowering date of vegetable perilla varieties (Sep. 28) was 23 days later than that of seed perilla varieties (Sep. 5). Also, the stem height and node numbers of vegetable perilla varieties lower than those of seed perilla varieties. The average 1,000-seed weight, yield, and oil content of seed perilla varieties were higher than those of vegetable perilla varieties. However, as leaf characteristic, the leaf yield (1.8 times) and cyanidin content (2.1 times) were greater than in perilla variety for vegetable. No difference was observed in fatty acids composition between two types of perilla varieties. The average total chlorophyll content in leaves of seed perilla varieties was higher than in that of vegetable perilla varieties.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.7
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• pp.1019-1025
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• 2004

The experiment was conducted to investigate the feasibility of using vegetable oil and non-fat dry milk (powdered milk) with skim milk for the preparation of dahi. In this experiment, six different types of dahi were prepared from whole milk, skim milk and admixture of non-fat dry milk with different levels of vegetable oil. The prepared dahi samples were subjected to physical, chemical and microbiological analysis to evaluate their quality. It was observed that the addition of non-fat dry milk and vegetable oil with skim milk improve the physical qualities (smell and taste, body and consistency, color and texture) of prepared dahi samples. Addition of non-fat dry milk and vegetable oil also improve the total solids, fat and protein content of dahi samples. It is concluded that the addition of vegetable oil at a rate of 4 to 6% together with 5% non-fat dry milk gave the best result.

• Journal of Korean Medical classics
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• v.24 no.5
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• pp.83-97
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• 2011

Objective : "Sikryochanyo"written by Jeon Soonyi is the first food-Therapy book at Korea. In "Sikryochanyo", there are many kinds of food-Therapy including Five-Vegetable therapy. Method : We will try to find out cases of food-therapy with Five-Vegetable in "Sikryochanyo". Result : In "Sikryochanyo", Five-Vegetable were treated as materia medica widely. Green onion, one of Five-Vegetable as materia medica was the major in use and porridge or soup were the major in frquency. Conclusion : On several types of Five-Vegetable, such as parts or whole, methods to make, the prescription shape etc., there are plenty of usage with its own effectiveness.

• Journal of ILASS-Korea
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• v.14 no.4
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• pp.153-162
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• 2009

The use of inedible vegetable oils as substitute for diesel fuel in compression ignition engine is of significance because of the great need for edible oil as food, and the reduction of biodiesel production cost etc. Jatropha curcas oil which is a leading candidate for the commercialization of inedible vegetable oils is selected in this study for reviewing the application in CI engine as an alternative fuel. The important properties of jatropha oil (JO) and JO biodiesel are summarized from the various sources in the literature. It is found that five different types of alternative fuel from JO such as neat JO, JO blends with diesel or other fuel, neat JO biodiesel, JO biodiesel blends with diesel or other fuel and degummed JO were extensively examined in the diesel engine. Two different application types of alternative fuels from JO such as preheating and dual fuelling were also tested, It should be pointed out that most of these applications are limited to single cylinder conditions. The systematic study for the selection of effective application method is required. It is clear that the blends of JOME and diesel can replace diesel fuel up to 10% by volume for running the existing common rail direct injection systems without any durability problems. The systematic assessment of spray characteristics of different types of JO and its derivatives for use as diesel engine fuel is also required.

• Journal of Forest and Environmental Science
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• v.36 no.2
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• pp.133-142
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• 2020

Soil physical and chemical properties at three layers such as top (0-10 cm), middle (10-20 cm) and bottom (20-30 cm) layers under three different vegetation types were studied. Soil samples were collected from Acacia forest, vegetable and fallow lands of Chittagong university campus, Chittagong, Bangladesh. Results showed that sand was the dominant soil particle followed by clay and silt fractions in all soil depths under different vegetation types. Soils of fallow land showed the highest values of bulk density while forest soils had the lowest values at three depths. Acacia forest soil having lowest values of dispersion ratio (DR) is less vulnerable while fallow soil with highest DR values is more vulnerable to soil erosion. The lower pH value at all soil layers in three ecosystems represented that soils under study are acidic in nature. Contents of organic matter, total nitrogen, exchangeable cations (Ca²⁺, Mg²⁺, K⁺ and Na⁺) and cation exchange capacity (CEC) were observed higher in Acacia forest soils compared to vegetable and fallow soils. Only soils of vegetable land had higher level of available phosphorus in three layers than that of other two land covers. The study also revealed that different soil properties were observed in three different vegetation types might be due to variation in vegetation and agronomic practices.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2016.05a
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• pp.147-148
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• 2016

Generally, the vegetable oil contains glycerin esther and free fatty acid. When the vegetable oil reacts with concrete, the glycerin esther from oil induces saponification by reacting with and hydrolyzing calcium hydroxide from cement hydration. As a result of this saponification, it has been reported the expansion of concrete. although the free fatty acid from vegetable oil, as an acid, can decompose the concrete by producing soluble salt from calcium hydroxide or CSH, the hydration products of cement, there was no report on the harmful oil type for concrete. therefore, in this research, the property change of cement mortar incorporating fly ash was analyzed experimentally by immerging various types of vegetable oils.

• Journal of the Korean Society of Food Culture
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• v.14 no.2
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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.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.44 no.4
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• pp.350-354
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• 1999

Soybean varieties derived from Korea are classified into four groups on the basis of their food types such as soybeans for vegetable, sprout, sauce and paste and soybeans with colored seed coat. This study was carried out to know the differences in storage protein concentrations among these four groups. There were differences in storage protein concentrations among four groups. In 7S protein, the $\alpha$'-and $\alpha$-subunit concentrations did not vary among four groups, while a $\beta$-subunit concentration greatly varied. 7S protein concentration was the highest(40.6%) in soybean for sauce and paste and the lowest(37.7%) in soybean for vegetable, while 11S protein concentration was the highest (62.3%) in soybean for vegetable and the lowest (59.4%) in soybean for sauce and paste. In view of the fact that 11S protein has much higher sulfur containing amino acids than 7S protein, it was shown the soybeans for vegetable may have higher nutrition value than other groups.