• Korean Journal of Weed Science
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• v.2 no.1
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• pp.31-40
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• 1982

For the effective control of weeds in mechanically transplanted paddy field weeding effects of naproanide ${\alpha}$-(${\beta}$-naphthoxy) propion anilide], pyrazolate [4-2, 4-dichlorobenzoyl)-1, 3-dimethyl pyrazol-5-yl-p-tolune sulphanate], chlormethoxynil (2, 4-dichloro-phenyl-4-nitro-3-methoxy phenyl ether), SL-49 [1-3dimethyl-4(2, 4dichlorobenzoyl)-5-phenacyloxy pyrazole], ACN (3-chloro-2-amino-l, 4-naphthoquinone) either alone or in combination with butachlor (2-chlor-2, 6-diethyl-N-buthoxymethyl acetanilide) were compared. Pyrazolate and SL-49 were most effective for the control of Sagittaria pygmaea MIQ. and Potomogeton distinctus A. BENN. including most annual weeds. Weeding effect of butachlor alone was very high for annuals, good for Cyperus serotinus ROTTB. and poor for S. pygmaea and P. distinctus. But the weeding effect of the combination of butachlor and pyrazolate was stronger than that of butachlor alone and therefore this mixture was effective for S. pygmaea, P. distinctus and C. serotinus including all the annual weeds. The combination of butachlor and SL-49 showed the same tendency as the combination of butachlor and pyrazolate. Naproanilide was not effective for the control of Echinochlor crusgalli P. BEAUV and less effective for Monochoria vaginalis PRESL, but excellent for S. pygmaea. By mixing butachlor with naproanilide weeding, spectrum for annuals and S. pygmaea was much increased by that for P. distinctus and C. serotinus was not satisfactory. ACN was not satisfactory for the control of all the tested weeds but the weeding effect was increased in general by mixing with butachlor. Chlormethoxynil was excellent for the control of annual weeds but it has no effect on C. serotinus, S. pygmaea and P. distinctus showing some initial controling effect but these weeds regrew afterwards. The weeding activity of ACN increased in combination with butachlor and the residual activity was stronger than that of ACN alone. A light crop injury was found at the initial period after treatments in all treated plots. The yield from all treated plots except those from plots treated with ACN, butachlor and naproanilide were not significantly different from the band weeded plot.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.6
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• pp.864-871
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• 2010

White and black garlic pastes were fermented by Leuconostoc mesenteroides and evaluated for its rheological and functional properties such as consistency, antioxidant and angiotensin converting enzyme inhibitory activity. The pH, acidity and solid content of black garlic paste were 4.60, 1.23%, 22.63%, respectively. The viable cell counts and consistency of fermented garlic was decreased by adding higher amounts of black garlic paste. Fermentation of white garlic (40%)/black garlic (10%) showed viable cell counts of $1.6\times10^{11}$, fluid consistency of 9.31 $Pa{\cdot}s^n$. Water and 70% ethanol extract from fermented garlic showed the polyphenol content of 6.29mg/mL and 5.99 mg/mL, respectively. Also, water extract indicated the DPPH radical scavenging effects and angiotensin converting enzyme (ACE) inhibitory activity with $IC_{50}$ 1.03 mg/mL and $IC_{50}$ 68.54 mg/mL, respectively. ACE inhibitory activity was increased with adding black garlic paste. Conversion of sucrose into dextran polymer in fermented garlic was drastically decreased by the addition of black garlic paste, indicating from 85% (0% black garlic) to 20% (20% black garlic) conversion yield. Garlic paste fermented with 10% black/40% white garlic showed the decrease in consistency and viable cell counts during both cold and freezing storages. In particular, consistency of fermented garlic was lower during freezing storage than cold storage, and the viable cell counts was drastically decreased after storage for 2 weeks.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.28 no.1
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• pp.81-88
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• 1983

This experiment was conducted to study about influenced inorganic element contents of flag leaf and chaff with different nitrogen and silicate application in Jinan (sea level 303m). The recommended rate of fertilizer application above N 15kg/10a was poor for dry production increment in cold in July elevation and was demanded increment of silicate. In the elevation of cold in July high rates of nitrogen application produced more incomplete grain and a reduced cold tolerance. These effects were due to over-content of soluble nitrogen within flag leaf and disturbance of uptaking potassium and silicate. On the other hand, the application of silicate could increase yield by promoting resistance to cold- damage. The application of increasing level of nitrogen resulted in increasing the contents of total nitrogen and phosphate in both sterile and fertile glumes. The contents of potassium and calcium were the highest at the level of nitrogen 10 - 15kg/10a, but magnessium was rather high at low nitrogen levels. It is interesting that at any level of nitrogen, over 6% higher silicate contents were noted in the fertile chaff than in the sterile chaff. Application of increasing level of silicate fertilizer decreased total nitrogen contents, but increased the contents of phosphate, potassium. and silicate in the chaff. Increasing rate of silicate content by increasing silicate addition was remarkably higher in the fertile chaff than in the sterile chaff.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.33 no.3
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• pp.281-286
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• 1988

These studies were conducted to find out the polishing methods that improve yield and quality of the polished barley. Four varieties of hulled barley, Dongbori 1. Bunong, Kangbori and Suwon 182 which were produced in Suwon, Korea in 1979, were subjected to this experiment. The polishing machine, manufactured by Satake Co, was used as test mill. Increasing the roller speed of polishing machine causes more polished barley in a unit period. The speed influenced more in length than thickness or width of grain. Therefore the shape of grain became bold type as the speed increased. The optimum roller speed was 1,300rpm in ideal shape of polished barley. The lowest hardness was observed in the husk layer and the hardness was found in the decreasing order of the aleurone, testa, peri carp and the endosperm layer. The thickness of bran layer, weight of 1,000 kernel and hardness of polished barley were greatly different according to barley varieties. Also the length, thickness, width and the ratio of length to width of barley grain were significantly different in barley varieties. The ratio of length to width of the polished barley was 1.59 in Suwon 182, 1.53 in Bunong, 1.51 in Kangbori and 1.26 in Dongbori 1.

• Korean Journal of Agricultural Science
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• v.3 no.1
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• pp.67-75
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• 1976

This experiment was studies for grassland establishment on west coastal saline land in Korea from May 1975 to March 1976 and used seeds were introduced from Australia. The results of adaptability were summarized as follow. 1. The seeds germination percentage was not influence in 0.5% salt included, but delayed days in 1% salt included and decreased germination percentage. 2. Any experimental grasses species were not growth on the 0.5% salt included soil and also growth was much damaged on the 0.05% salt included soil. It was suggested that $Mg^+$, $K^+$ ions involved with $Na^+$ ion. 3. The yield of grasses were much decreased on 0.05% salt included soil which compared control group. The yield rate of decrease were 30% in kikuyu, 60% in strawberry clover, 63% in reed canarry and 89% in orchard grass. 4. For winter-hardness test, nearly all the species well overwintered but except kikyu. 5. One of salt tolerance native grass (Agrostis distans crieseb var coreensis, Hackel) was discovered in saline area, and it was growth from middle of May to Middle of September. Also it was known that the native grass was good feed stuff but it was not so long in growth life. 6. It was concluded that more experimental work must be carried out to select of salt tolerance grass for grassland establishment on saline by introduce some more species such like saltgrass, saltbush, shadsclae from foreign land.

• Korean Journal of Weed Science
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• v.8 no.1
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• pp.71-89
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• 1988

This study was conducted to evaluate the effect of a growth retardant, Paclobutrazol on the growth, yield and its components. and physiological traits in peanut cv. Saeddle (early variety) and Nampung (medium variety). The results are summarized as follows : Main stem and branch length of both varieties were remarkably retarded at early growth stage application, but the retardation effect was reduced at late growth stage application. Number of branches was increased remarkably by treating 60ppm at 20days after seedling (DAS) in early variety. Lodging ill medium variety was not observed through growth period when 120ppm of Paclobutrazol was applied while lodging was not appeared between 40 DAS and 80 DAS in early variety. The numbers of riped pods in early variety was increased when application of 120ppm at 40 DAS was made while it was increased as application of 120ppm at 90 DAS in the medium variety. Cercospora leaf spot was reduced by spraying at 40 or 50 DAS regardless of concentration and varieties. Chlorophyll content and photosynthetic activity increased when paclobutrazol was applied during 40-60 DAS in early variety while these were observed at 90 DAS in medium variety. Seed weight tended to increase as paclobutrazol application was delayed. The ratio of pods to seeds was higher at 60ppm-40 DAS in early variety while it was higher at 120ppm-90 DAS in medium variety.

• Journal of Life Science
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• v.27 no.2
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• pp.123-130
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• 2017

This study was conducted to investigate the physicochemical quality characteristics of pork patty added with four different amount (T0:0%, T1:0.3%, T2:0.7%, T3:1.0%) of tangerine (Citrus unshiu) peel. There was no significant difference in chemical composition, cooking yield, water holding capacity, moisture retention, fat retention, hardness, springiness, cohesiveness, gumminess, chewiness, VBN content, L-value. In taste, texture, juiciness and palatability, the addition of 0.3%~1.0% tangerine peel in pork patty showed no significant difference on sensory properties compared to the pork patty without tangerine peel. Total polyphenol content was highest in T3, and DPPH radical scavenging activity was highest in T2 and T3 (p<0.001). The TBARS contents decreased as tangerine peel become added (p<0.001). The pH was highest in T0, and was lowest in T3 (p<0.001). The external a-value of T2 and T3 were significantly higher than that of T0 (p<0.01). The external and internal b-value of T2 and T3 were higher than those of T0 (p<0.01). Flavor of T2 and T3 were higher than those of T0 and T1 (p<0.01). In conclusion, the results of this study indicate that an addition of tangerine peel could be utilized as an ingredient in pork patty in promotion of function of tangerine by-products.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.244-250
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• 2013

The objective of this study was to investigate the effects of marinade condition (injection and tumbling process) on the physicochemical and sensory characteristics of marinade steak. The pH of marinade steaks was in the range of 5.26-5.51, with the highest level in the injection/tumbling (IT) treatment, while injection processes tended to result in higher pH levels (p<0.05). Salinity and sweetness contents were determined to be the highest in the IT treatment. Cooking loss was highest in the control (Immersion, 6 hr), but there were no significant differences between control and injection/tumbling, injection/ vacuum/tumbling (IVT), and vacuum/tumbling treatments. Hardness was in the range of 8.01-13.99 kg, with the lowest level observed for the IVT treatment, and the highest level observed for the control. However, there were no significant differences in hardness between injection process treatments and non-injection process treatments. Therefore, injection and tumbling processes have a similar effect on meat tenderness. In the sensory evaluation, there was a significant difference between the control, injection and tumbling process treatments in terms of tenderness, texture preference and taste. These results suggest that injection and tumbling processes improved tenderness, product yield and sensory preference in meat products.

• Proceedings of the KSPS conference
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• 1996.10a
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• pp.246-246
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• 1996

Purpose: Some of the properties of the prosodic phrasing and some acoustic and phonological effects of contrastive focus on the tonal pattern of Seoul Korean is explored based on a brief experiment of analyzing the fundamental frequency(=FO) contour of the speech of the author. Data Base and Analysis Procedures: The examples were chosen to contain mostly nasal and liquid consonants, since it is difficult to track down the formants in stops and fricatives during their corresponding consonantal intervals and stops may yield an effect of unwanted increase in the FO value due to their burst into the following vowel. All examples were recorded three times and the spectrum of the most stable repetition was generated, from which the FO contour of each sentence was obtained, the peaks with a value higher than 250Hz being interpreted as a high tone (=H). The result is then discussed within the prosodic hierarchy framework of Selkirk (1986) and compared with the tonal pattern of the Northern Kyungsang dialect of Korean reported in Kenstowicz & Sohn (1996). Prosodic Phrasing: In N.K. Korean, H never appears both on the object and on the verb in a neutral sentence, which indicates the object and the verb form a single Phonological Phrase ($={\phi}$), given that there is only one pitch peak for each $={\phi}$. However, Seoul Korean shows that both the object and the verb have H of their own, indicating that they are not contained in one $={\phi}$. This violates the Optimality constraint of Wrap-XP (=Enclose a lexical head and its arguments in one $={\phi}$), while N.K. Korean obeys the constraint by grouping a VP in a single $={\phi}$. This asymmetry can be resolved through a constraint that favors the separate grouping of each lexical category and is ranked higher than Wrap-XP in Seoul Korean but vice versa in N.K. Korean; $Align-x^{lex}$ (=Align the left edge of a lexical category with that of a $={\phi}$). (1) nuna-ka manll-ll mEk-nIn-ta ('sister-NOM garlic-ACC eat-PRES-DECL') a. (LLH) (LLH) (HLL) ----Seoul Korean b. (LLH) (LLL LHL) ----N.K. Korean Focus and Phrasing: Two major effects of contrastive focus on phonological phrasing are found in Seoul Korean: (a) the peak of an Intonatioanl Phrase (=IP) falls on the focused element; and (b) focus has the effect of deleting all the following prosodic structures. A focused element always attracts the peak of IP, showing an increase of approximately 30Hz compared with the peak of a non-focused IP. When a subject is focused, no H appears either on the object or on the verb and a focused object is never followed by a verb with H. The post-focus deletion of prosodic boundaries is forced through the interaction of StressFocus (=If F is a focus and DF is its semantic domain, the highest prominence in DF will be within F) and Rightmost-IP (=The peak of an IP projects from the rightmost $={\phi}$). First Stress-F requires the peak of IP to fall on the focused element. Then to avoid violating Rightmost-IP, all the boundaries after the focused element should delete, minimizing the number of $={\phi}$'s intervening from the right edge of IP. (2) (omitted) Conclusion: In general, there seems to be no direct alignment constraints between the syntactically focused element and the edge of $={\phi}$ determined in phonology; all the alignment effects come from a single requirement that the peak of IP projects from the rightmost $={\phi}$ as proposed in Truckenbrodt (1995).

• Korean Journal of Food Science and Technology
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• v.38 no.5
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• pp.642-647
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• 2006

Yeast selection and the sterilization methods of strawberry juice were optimized for making strawberry wine. In addition, changes in the physicochemical characteristics of the wine during its fermentation were estimated. Maehyang and Yukbo cultivars of strawberry were tested for wine making; they contained 9.8 and 9.3% soluble solids and 0.59 and 0.58% titratable acidities, respectively. Among six yeasts tested, the Wg-15 and Sc-51 strains were selected based on the alcohol yield in the strawberry wine. Alcohol and soluble solid contents following heat treatment ($85^{\circ}C$, 10 min) or $K_2S_2O_5$ (200 ppm) treatment for sterilization were 7.10-7.20% and 5.60-5.80%, respectively, and no differences were observed between the Wg-15 and the Sc-51 strains. However, the flavor of wine produced following heat treatment was slightly better than that following $K_2S_2O_5$ treatment. The greatest amounts of alcohol were produced after 2 days of fermentation at $26^{\circ}C$. The alcohol content in wines produced with 12, 14, and 16% sugar content in the initial stages were 5.1, 6.0-6.2, and 7.5-7.7%, and the soluble solid contents were 3.9-4.3, 4.1-4.3, and 5.0-5.3%, respectively; no significant differences were observed between the Wg-15 and the Sc-51 yeast strains. For making strawberry wine, we proposed that the sugar content of Maehyang or Yukbo cultivars be adjusted to 16% soluble solids in the initial stages with heat treated at $85^{\circ}C$ for 10 min and fermentation with the Wg-15 or Sc-51 yeast strains at $26^{\circ}C$ for 8 days.