• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1480-1483
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• 1998

To know the probable storage conditions for commercially prepared ‘baked egg’ and ‘rolled egg’ products, microbes and quality changes for samples immediately after the production and stored under the several conditions were tested. Sealed samples were stored at 5, 10, 15, $20^{\circ}C$, respectively and tested at 1 or 2-days intervals, opened samples were stored at 15, 20, 30, $37^{\circ}C$, respectively and tested at 6-hr intervals. Coliform bacteria, E. coli, Salmonella, Staphylococci were not detected, and viable cell counts level was under $10^2\;CFU/g$ for samples immediately after the production. The higher the storage temperature and baked eggs rether than rolled eggs showed more rapid microbial growth for both samples. For sealed condition, 14-days at $5^{\circ}C$ for both samples, 7-days for rolled eggs and 5-days for baked eggs at $10^{\circ}C$ were kept their initial microbial level and favorable flavor. For opened condition, it showed remarkable microbial increase after $18{\sim}24\;hr$ for $15{\sim}20^{\circ}C$ and 12 hr for $30{\sim}37^{\circ}C$. From these results, used egg products samples are able to be stored more than 1-week at below $5^{\circ}C$ and opened samples need to be stored at cold storage. At room temperature, it egg products.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1241-1247
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• 1997

Gel-type fermented milk was prepared from milk or mixture of milk and apple juice/grape juice. Acid production (pH change) and growth of Lactobacillus acidophilus (KCTC 2182) were studied. The effects of juice addition on sensory property of fermented milk were also studied. The pH value of samples containing mixture of milk and apple juice/grape juice (25 mL : 25 mL to 5 mL : 45 mL) was lower than that of milk sample. However, number of viable cells of L. acidophilus at 21 hr in milk and samples containing juices was similar. During lactic fermentation for 24 hr, pH of all samples dropped significantly between 6 hr and 21 hr. pH values of mixture of milk and juices were lower than that of milk sample. Growth curve showed that lag phase continued to approximately 3 hr and log phase continued to approximately 15 hr in all samples. Number of viable cells in all samples was similar Sensory evaluation showed that overall acceptability of fermented milk prepared from apple juice/grape juice and milk (15 mL : 35 mL or 5 mL : 45 mL) was better than that of reference sample. The optimum ratio of mixture of juice and milk was 15 mL : 35 mL. The score values of sensory test of fermented milk prepared from mixture of grape juice and milk were slightly higher than those of mixture of apple juice and milk.

• The Korean Journal of Pesticide Science
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• v.9 no.4
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• pp.411-421
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• 2005

This study was carried out to establish rational methodologies for the use of pesticide formulations to be sprayed after water-dilution. Hardness and electric conductivity of six major river water and ground water sampled from 52 sites in major rice-growing areas across the country ranged from 5 to 324 ppm(av. 90 ppm) and from 0.038 to 1.078 dS/m(av. 0.265 dS/m), respectively, which are acceptable for diluent water of pesticides. The pH changes in pesticide spray solutions with time after preparation mainly depended on the pH of the water used for pesticide dilution. The surface tensions of pesticide spray solutions reduced slightly with time after preparation, irrespective of kinds of pesticide formulations. Suspensibility of WPs became worse with an increase in the hardness and salt concentrations of diluent water, even though the degree was negligible. Emulsion stability of ECs became worse with an increase in hardness and salt concentrations of diluent water. Degradation rates of the active ingredients of pesticide spray solutions 3 days after preparation were less than 5%, regardless of mixing or non-mixing of two or more pesticides. Consequently, the spray solutions of most pesticides were usable until two to three days after preparation unless physical properties deteriorated. The tank-mixing order of EC and WP formulations did not make any differences in all the physical properties of pesticide spray solutions. However, the proper order for the tank-mixing of compatible pesticides was WP, WG, SC, EC, and SL, because the order is easy to prepare the pesticide spray solutions. The efficacy of pesticide spray solutions on the respective target pathogens and insect pests of rice plants three days after preparation was recorded over 95% of that of 0 day, which was almost the same as that of the solutions applied punctually after preparation.

• Journal of Nutrition and Health
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• v.22 no.1
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• pp.36-41
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• 1989

In this study longitudinal of the taurine content in the human milk of 23 Korean lacto-ovo-vegetarian women was studied during the lactating periods of the 15th, 30th, 60th, 90th, 120th and 150th day after delivery. The results of the study on primiparae and multiparae studied separately are as follows: 1) The taurine content of the primiparae per 1ml of human milk was 356.1nmole on the 15th day, 238.6 nmole on the 30th day, 249.6 nmole on the 60th day, 148.7 nmole on the 20th day, and 139.6 nmole on the 150th day. There was a significant decrease in the measns. 2) The taurine content of the multiparae per 1ml f human milk was 401.6 nmole on the 90th day, 189.9 nmole on the 120th day, and 159.8 nmole on the 150th day. There was a significant decrease in the measns. 2) The taurine content of the multiparae per 1ml of human milk was 401.6 nmole on the 15th day, 342.3 nmole on the 30th day, 273.2 nmole on the 60th day, 248.6 nmole on the 90th day, 189.9 nmole on the 120th day, and 159.8 nmole on the 150th day. There was a significant decrease in the measns. The multipareas had higher taurine content in every lactating period than the primiparae but there was not a significant difference. The correlation between the changes durinig lactating periods and the taurine content was negative. The correlation coefficient of the primiparae was -0.641 and that of the multiparae was -0.753. The overall correlation coefficient of the primiparae and the multiparae is -0.644, decreasing significantly up to the 150th day.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.5
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• pp.551-557
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• 1996

In order to establish a labour-saved and environment friendly paddy rice system in southern Korea, no-tillage paddy system was proposed and investigated from 1992 to 1993. Basically this system includes a complete return of crop residules into the soil, and zero-tillage. In an effort to minimize labour requirement in rice farming, several cultivars were directly sown and grown under the system and the characteristics of the growth and yield potential of the cultivars were compared with those grown in an ordinary paddy soil. Joryeongbyeo, Dongjinbyeo, Daeyabyeo and Calose rices showed high level of seedling establishment in the no-tillage padddy system. However, the value was significantly lower than in those of the cultivars direct-sown in an ordinary tillage paddy condition. The rice direct-sown and grown under the no-tillage paddy system showed significantly decreased number of tillers per square meter and plant height, but increased ripened grains. The lodging-related characteristics of rice plant, such as band breaking weight, the length of top 3rd ∼4th internodes, the height of weight center, and lodging index, were observed positive aspects in cultivars such as Hwasungbyeo, Hwayongbyeo, Joryeongbyeo, Calose and Calose 76 and being considered adaptable to direct-sown under the no-tillage paddy system.

• Journal of the Korean Applied Science and Technology
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• v.41 no.2
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• pp.159-171
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• 2024

This study confirmed the antioxidant activity and antimicrobial efficacy and formulation stability for the effectiveness experiment of Rumex crispus. L root extract. For antioxidant activity, DPPH radical scavenging, FRAP activity, ABTS+ radical scavenging, and SOD-like activity were performed. Antimicrobial activity was evaluated for Staphylococcus epidermidis, Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli and Candida albicans strains. In addition, skin containing Rumex crispus. L root extract is checked over time for pH, temperature, and daylight for 21 days. As a result of antioxidant evaluation, it was confirmed that the activity increased in a concentration-dependent manner at a concentration of 0.0625-1 mg/mL. The clear zones of each bacterium at 100mg/mL concentrations were 10.45±0.34, 9.77±0.59, 9.92±0.22, and 10.08±0.12, which were superior to the control group Methyl paraben, and the antibacterial power of S. aureus and E. coli was confirmed at 100mg/mL concentration for MIC. There was little change in absorbance when the pH of the skin was 4.0, 6.0, and 7.0 and At 4℃, 25℃, and 40℃, it was discolored as the temperature increased. It was also observed that discoloration occurred when exposed to daylight. This is presumed to be able to prevent discoloration when it is shielded and stored at low temperatures. When the results of this study are summarized, Rumex crispus. L root extract is considered to have high value in use as a cosmetic raw material that can expect antioxidant and antibacterial activities.

• Current Research on Agriculture and Life Sciences
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• v.29
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• pp.43-53
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• 2011

The possibility of making Cheongukjang by the use of soy-powder and pill type re-made from soy-powder was investigated. Some of experimental results obtained are summarized as follows; 1. Regardless of three different types for the source material of Cheonggukjang, soybean seed, soy-power, and pill, the dry weight of fermented Cheonggukjang showed continuously decreasing trends along with the time of fermentation applied. 2. In all type of source materials, the length of viscous substance during fermentation was increased along with the time of fermentation, and the rate of elongation was much reduced after 48hr of fermentation. Out of four soybean varieties tested, Taekwangkong produced longest viscous substance fermented in the type of soybean seed. No viscous substance was formed when the depth of soy-powder in the fermentation box was shallow, one centimeter. 3. Not much difference was observed in the number of microbes, Bacillus licheniformis B1, in all soybean varieties. The number was proportionally increased in the type of powder but it increased rapidly from 12 hour to 24 hour with low rate of increase thereafter in the pill type. 4. Along with the time of fermentation in all types, the color of Cheonggukjang changed from yellow to dull. At the same time, the tone of color and chroma changed into reddish and yellow, respectively. 5. Along with the time of fermentation in all types, pH of Cheonggukjang changed in alkali. 6. Along with the time of fermentation, the content of isoflavone in Cheonggukjang increased by 48hr but decreased thereafter. 7. In general, the quality of Cheonggukjang fermented in types of soy-powder and pill re-made from soy-powder was lower than that of soybean seed. More study is seemed to be needed to produce high quality Cheonggukjang by the use of soy-power.

• Journal of Bio-Environment Control
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• v.6 no.4
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• pp.250-257
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• 1997

Stem diameter and shoot fresh weight of tomato grown in greenhouse were measured non-destructively at 10 minutes interval from 1 to 16 July, 1996 with displacement detector using strain gauges and with suspension-type load cell, respectively, and simultaneously were measured soil water potential, transpiration and solar radiation. Ample water was irrigated before experiment, and thereafter, irrigations were made on the next morning when visual symptoms of wilting appeared. Shoot fresh weight and stem diameter showed very similar patterns in diurnal changes which are characterized by predawn maximum and afternoon minimum and in long- term evolutions, suggesting that stem diameter shrinkage and expansion are closely related to plant water content and growth, respectively, Shoot weight and stem diameter reached minimum values a little later than the time on which transpiration showed maximum. The daily net gains of fresh weight(DG) and stem diameter(DI) showed significantly Positive correlations with solar radiation in those days on which plants were not water-stressed. However, Dl and DG on those days of water stress showed much lower values than expected from the relationships between solar radiation and them. Transpiration was much lower than the expected potential transpiration on 10 July, implying that plants were water-stressed. In this case water stress was not detected from visual symptom of wilting and/or soil water potential, but was able to be identified by the lower DI and DG than the expected. The maximum contraction of stem diameter(MC) and the maximum loss of fresh weight(ML) during daytime showed significantly positive correlations with solar radiation in those days on which plants were not water-stressed and were observed greater than expected from the relationships on severely water-stressed days. But mild water stress could not be discernable by ML and MC. It would be concluded that the daily net gains of fresh weight and/or stem diameter could be used as criteria for diagnosing the water status of tomato and for triggoring the onset of irrigation in automatic system.

• Korean Journal of Soil Science and Fertilizer
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• v.29 no.1
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• pp.34-43
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• 1996

Determining the actual evapotranspiration(ETa) of a crop, and appropriate water management of the crop based on the ETa are very important For increasing the yield. The present study aimed at determining ETa and crop coefficient of sesame growing under different climatic conditions with the transparent thin polyethylene film mulch(0.03 mm thick) and without this mulch. Bottomless cylindrical lysimeters(105cm in diameter, 120cm in height, protruded 20 cm above the soil surface) were installed on the field of sandy loam "Bonyang series" soil with a moderate drainage. The determination of ETa was performed by measuring each component of a model equation, $ETa=(R+I)-\{Ro+(D1+D2)\}+C{\pm}{\Delta}S$. Sesame, cv. "Ansan" was sown in two rows with the spacing of $50{\times}15cm$ on May 10 in 1991 and 1992. The mulching covers 80% of the soil surface. Sesame consumed the water of 139.0 mm(1.53 mm/day) and 171.2 mm(1.59 mm/day) in ETa without the film mulch, but that of 132.6 mm(1.46 mm/day) and 199.8 mm(1.85 mm/day) with its mulching through both years of 1991 and 1992, respectively. The ETa's accounted for 52 and 69% of the potential evapotranspiration(ETp) in the mulched crop, and 54 and 59% of ETp in the non-mulched crop 1991 through 1992, respectively. Its ETa's were much more and their gap between the mulching and non-mulching treatment was larger in 1992 than in 1991 as a result of the better climatic condition of 1992.

• Applied Biological Chemistry
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• v.15 no.2
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• pp.93-109
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• 1972

Three lots of Chung-Kook-Jang were prepared by the use of 2 strains of Bacillus subtilis and Bacillus natto. For four samples taken from each lot in 12 hrs interval changes of nitrogenous compounds, insoluble protein, water soluble protein, peptides, free amino acids, amino and ammonia nitrogens during Chung-Kook-Jang fermentation, were studied together with the changes of moisture, pH, proteolytic enzyme activity. In addition the average peptide length of the peptides of a Bacillus subtilis lot was determined by the method of molecular sieving using ion exchange resin. The results were as follows: 1. The contents of moisture and total-nitrogen changed little in all samples throughout the fermentation as it would be expected. 2. In all three experimental lots the pH became higher gradually from the initial value of 6.65 to the final $7.5{\sim}7.85$ during the fermentation. Proteolytic enzyme activities, in accordance with this pH change, steadily increased up to $48{\sim}60$ hrs. of fermentation and then slightly decreased, probably affected by the high pH. The most strong proteolytic activity was observed in the experimental Chung-Kook-Jang fermentation lot using the Bacillus subtilis K-27 isolated by the author. 3. The contents of insoluble protein nitrogen in soybeans increased markedly (5%) by the cooking, after steeping 12 hrs in water. During the Chung-Kook-Jang fermentation, however, it decreased from 1/2 to 1/10 of that of the cooked soybeans. 4. The contents of water soluble protein nitrogen (5%) whereas, greatly decreased to the value of 1.0% by the cooking; but little changed further during the fermentation, 5. The total contents (0.25%) of peptides, amino, and ammonia-nitrogens, PAA-N., increased almost double by the cooking and steadily became higher as the fermentation proceeded, reaching finally up to$4{\sim}7%$ in 72 hrs fermentation. 6. The amounts of free amino acids of soybean generally decreased during the processing of cooking, even some of them like glutamic acid were destroyed completely, However in the subsequent Chung-Kook-Jang fermentation for 72 hrs., they showed from several to a few hundreds folds increases depending upon the kinds of amino acids. Valine which was contained in HCl-hydrolyzed steeped or cooked soybeans in amounts $220{\sim}267mg%$ was not detected at all as the free amino acid in all fermented samples. 7. Average peptide length (APL) of all fractions, eluted and fractionated by using the Dowex-50 ion exchange resin column, and fraction collector showed the highest value for the cooked soybean and then decreased as the fermentation proceeded. The APL value of effluent showed the highest in 12 hrs fermented sample, The value decreased thereafter by fermentation.