• 한국약용작물학회지
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• 제22권2호
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• pp.113-120
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• 2014

These studies were conducted to discriminate Cynanchum wilfordii, C. auriculatum, Metaplexis japonica, and Polygonum multiflorum by morphological characters. Cynanchum wilfordii, C. auriculatum, and Metaplexis japonica(Asclepiadaceae) were easily distinguished from Polygonum multiflorum by twining stem to the left, producing opposite leaves, having laticiferous stems and leaves at cutting cross-sectionally, and lacking lignification of the stem. Four species had different morphological characters of flower. Comparing four species to fruit type, three species of Asclepiadaceae had follicle, while Polygonum multiflorum had achene with three wings. Follicle shape was lanceolate, narrowly lanceolate, and widely lanceolate in C. wilfordii, C. auriculatum, and Metaplexis japonica, respectively. Whereas seed color of four species was dark brown similarly, seed shape and 1,000 seed weight were useful characters to discrimate between three species of Asclepiadaceae and Polygonum multiflorum. Shape and color of root were thickened and yellowish brown in C. wilfordii and C. auriculatum. They were thin and long and white in Metaplexis japonica, and fusiform and reddish brown in Polygonum multiflorum. They would be useful characters to distinguish Cynanchum spp., Metaplexis japonica, and Polygonum multiflorum, however, impossible characters to discriminate between C. wilfordii and C. auriculatum.

• 농업생명과학연구
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• 제43권4호
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• pp.33-36
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• 2009

Globose to clavate base-ball sized, pear shaped, fruiting bodies were found under the Himalayan cedar, Cedrus deodora at less fertile and poor sandy poor soil in the campus of Gyeongsang National University in Jinju, Korea. The fruiting body was at first, round to club-shaped, usually with a narrow, rooting base with yellowish rhizomorphs attached to it and lack a volva and a sterile base. The peridium of fruiting body was tough and crusty. The peridioles were white pea-like capsules in a blackish matrix. The color change to darker tints of brown at the top of the exterior peridium reflected the gradual ripening of the interior gleba and peridioles, which proceeded from the top downward to become a mass of spore dust, appearing as cinnamon brown at the apex of the vertical section. At around this stage, the peridium cracked open linearly, exposing the gleba with powdery spores mass released from overmatured peridioles. Spores were more or less round, warty or spiny, 10 to $12{\mu}m$; globose, cinnamon brown in powdery mass, with spines up to $2{\mu}m$ long. The thin peridium ruptured further in response to the disintegration of the peridioles, releasing the powdery spores, which proceeded until whole fruiting body disappeared leaving the dry spore dust coats in the vicinity. The absence of a capillitium is a distinctive characteristic that distinguishes the specimen from other puff-ball fungi and from most of earthballs. Based on the above characteristics, the specimen was identified as Poslithus tinctorius.

• 대한본초학회지
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• 제22권1호
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• pp.71-79
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• 2007

Objectives : This study was designed to establish a characteristic discrimination of internal and external morphological standard of original plants and herbal states in Polygoni Multiflori and Cynanchi Wilfordii Radix. Methods : In this studies, the external-internal morphological standards were determined by using stereoscope and butanol series. Results: 1. The external characteristics of original plants: Polygonum Multiflorum has alternate leaves, and its flower with white color blooms at the shoot apex or leaf axil. In the other hand, Cynanchum wilfordii has opposite leaves, and its flower with yellowish green color blooms at the leaf axil. 2. The physical characteristics of herbal slates: Polygoni Multiflori Radix is red-brown in outer surface pink-brown in section. In the other hand, Cynanchi Wilfordii Radix is earthly-brown in outer surface greyish white in section. 3. The physical characteristics according to the place of production: Demonstrable difference according to the place of production is not seen. Polygoni Multiflori Radix is brown or dark brown in outer surface, soft $Yellow{\sim}dark$ brown in section. In the other hand, Cynanchi Wilfordii Radix is white in outer surface, $white{\sim}weak$ red in section, and has power type. 4. The internal characteristics: Polygonum multiflorum has hetero-vascular bundle and lignification of cork layer is progressive. In the other hand, Cynanchum wilfordii has not hetero-vascular bundle, and lignification of cork layer is weak. Conclusion: In the future, many fundamental study such as how to discriminate between Polygoni Multiflori Radix and Cynanchi Wilfordii Radix in origin and efficacy will be necessary. Also the standard of discrimination must be specific and distinct in that several kinds of fo-ti has been traded. It is considered the results of this study will be furnish κ I the basis Lo succeeding studies and it is needed to extensive comparative study for the same genus-degree of relatedness.

• 치과방사선
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• 제22권2호
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• pp.215-219
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• 1992

The author ovserved a case of dentinogenesis imperfecta in a 8-year-old and a 9-year-old brother with complaints of abnormal morphologic changes of the teeth. 1. Clinically, yellowish brown colored teeth, fractured crown and numerous retained root tips of deciduous teeth with severe attrition were observed in the both deciduous and permanent dentitions. 2 Radiographically, small-sized teeth, partial or complete obliteration of the pulp chambers and pulp canals in the anterior teeth, partial obliteration of the pulp chambers and thin enamel in the permanent tooth germs were observed. 3. The familial history was their father has been lose his teeth early.

• 대한심미치과학회지
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• 제7권1호
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• pp.28-31
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• 1998

It is difficult to make an artificial central incisor similar to natural tooth. All ceramic porcelain of this patient is not esthetic, and there is gingival recession due to ill-fitted margin. She has class II division 1 occlusion, so upper central incisors is labioversed. Upper light central incisor is well-characterized but the yellowish brown color of dentin is appeared on the incisal third portion of the central incisor. At 1st trial, the shape and characterization of restoration is good but shade is little dark. At 2nd trial, the shape is better but patient complained on black triangle of mid interdental space, so mesiocervical portion of restoration is overcontoured to compromise the black triangle. Completed metal ceramic crown is in harmony with the adjacent central incisor in aspect of shape, shade, and characterization.

• 한국수산과학회지
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• 제11권1호
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• pp.1-3
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• 1978

장기간 냉동 보존한 까나리를 해수에 녹여서 양식 방어에 투여한 결과 $70\~50$일만에 방어가 죽기 시작했다. 죽은 방어를 해부하여 관찰한 결과 간의 변성이 일어나고 있었다. 간의 병리조직학적 소견은 간실질세포의 붕괴와 융합된 부분이 많이 나타났다.

• Journal of Nutrition and Health
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• 제15권1호
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• pp.9-14
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• 1982

The present paper describes a colorimetric method of determining the free and total unsaturated fatty acids in animal tissues. The procedure is based in three steps on the following principles : First step is that the tissue homogenates are extracted in chilled acetone in order to eliminate the interfering substance, such as phospholipids, sulfatides and proteins. At next step, after centrifugation acetone layer is decanted and evaporated to dryness. Then the extract is shaken with heptane to solve in the solvent. That the characteristic nature of copper salts of unsaturated fatty acids are freely soluble in heptane and those of saturated acids are not is the bases of separating one from another. Thus unsaturated fatty acids can be isolated in heptane as their salts from saturated acids and other lipid mixture by shaking with copper reagent. Finally the yellowish brown color developed by adding color reagent (0.2% sodium diethyldithiocarbamate in n-butanol solution) which reacts with the copper salts of the acids and produces the color is measured colorimetrically.

• 한국균학회지
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• 제46권3호
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• pp.227-233
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• 2018

A fungus was isolated from field soil collected from Daegu, Korea. The colony of the isolated fungus showed short, branched, and light to dark yellow pigments with hyaline, yellowish red to orange brown aerial mycelia. In addition, the fungus produced solitary to aggregated perithecia, ovoid to pyriform, short neck, and asci as well as biseriately arranged ascospores. Phylogenetic analysis using the internal transcribed spacer region and translation elongation factor $1-{\alpha}$ sequences and morphological characteristics identified the isolated fungus as Penicillifer diparietisporus, which belongs to the family Nectriaceae. To our knowledge, this is the first report of Penicillifer diparietisporus in Korea.

• Journal of Welding and Joining
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• 제34권5호
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• pp.6-12
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• 2016

This study was performed bead welding of pure titanium by using fiber laser. Since titanium is very sensitive to oxidation and nitriding during welding, it is important to compose the shielding equipment compared with different material. Thus side and coaxial shield nozzle, rail and chamber type shielding equipment are widely used to protect effectively the weld during welding. Experiments were performed by changing nozzle angle and distance using side and coaxial shield nozzle. The bead colors of gold, brown, blue, purple and yellowish white were obtained by changing variables of shield nozzle, and then its weldability was investigated. As experiment result, sound and not brominated beads were formed when side nozzle angle and distance were respectively $45^{\circ}$ and 10 mm.

• 대한가정학회지
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• 제32권1호
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• pp.133-150
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• 1994

This study was a survey of the taste for color arrangement and the relation to taste with food color. The term of investigation and object was the same as before mentions. The data-treatment was determinded by frequence percentage chi-square and F-test as measured by SAS program for PC and statistical figures were obtained by GDAS. The results were as follows;1. In the taste of arrangement for food, color. The most frequent colors were green and white followed by a yellowish green red. In preference 50's object was difference from another aged. It's significance was showed orange yellow pink and white. 2. In the relation of food color and taste term the color shown a pungent sweet hot and delicious taste was red and a sour astringent sweet taste was orange and anastringent bitter delicate hard taste was brown and a proteiny sofe sweet delicate taste was yellow and a cool taste was yellow and a cool taste was green, and a cool, bitter taste was blue and an astrngent taste was pink, and a bitter hard, tasteeless taste was black and a proteiny sofe taste was white. But in the case of any a bitter taste it's significance was shown.