• Korean journal of applied entomology
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• v.13 no.4 s.21
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• pp.209-216
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• 1974

Life history and control methods of Aphanostigma iakusuiense Kishida were studied during April to November, 1974, in the Naju pear orchard area, Cholla Namdo. The results are summarized as follows: 1. More than $60\%$ of wintering eggs were found at the height of 1.5 to 2.0m from the soil surface, with approximately $10\%$ at 0.5 to 1.5m and 1.5 to 2.5m respectively. 2. There was little difference in the size of egg masses and hatching ratio $(12.7-13.7\%)$ between the varieties of host trees, Mansamkil and Kooksoo. 3. Hatching was not observed until April 6, but hatches of $12.8\%$ on April 13 and $90.6\%$ on May 4 were found. 4. During the hatching season in early spring, 8 chemicals were applied to test effectiveness of control. C8514, Metasystox, Acar 338, and Parathion were more effective than either Sevin or Malix for control of this insect. 5. Highest populations of pear phylloxera ocurred from August 20 to September 20 at which time levels of eggs and larvae were simillar in abundance. 6. In tests for control of this insect after in paper bags, DDVP, Loxon, C8514, Sevin, and Binapacryl were more effective than either EPN or Otran. 7. Predacious mite, Protolaelape pygmaeus Miller, and several species of lady beetles (Coccinellidae) preying on this insect as natural enemies were collected. The predation ratio of mites varied according to region: that is 0.77 to $18.6\%$ in Bia Orchard; $7.88-48.7\%$ in Noan Orchard and almost none in Youngsanoo Orchard. 8. The varietal difference in fruit damage by this insect was in the order of Choseng Chuck, Kooksoo, followed by Sin Ko, Mansamkil, Keumchon Choo, and Changsimrang.

• Food Science and Preservation
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• v.15 no.5
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• pp.687-693
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• 2008

Flour characteristics and end-use quality of 10 commercial flours produced from Korean wheat (Kcom) were evaluated to assess consumersatisfaction with Korean wheat compared with commercial flour (Com) prepared from imported wheats. Two types of Kcom, whole wheatflour and white wheat flour, were found in various markets. Whole wheat flours showed higher ash and protein content, lower lightness, and higher water absorption in mixography, than did white wheat flours. The amylose content of Kcom was similar to that of Com, but peak viscosity and breakdown of Kcom were lower than those of Com. Noodle dough sheet prepared from white flours of Kcom was thinner and lighter than dough sheets prepared using whole wheat flours. Compared to Com, Kcom showed lower noodle dough sheet lightness. The hardness of cooked noodles prepared with Kcom was similar to that of noodles made from Com. When used for bread baking, Kcom showed lower loaf volume, lower crumb lightness, and higher crumb firmness, than did Com.

• Korean Journal of Food Science and Technology
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• v.51 no.3
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• pp.237-242
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• 2019

The purpose of this study was to investigate the optimal amount of alkaline reagent (0.2 or 0.4%) and rice flour (10-40%) for noodle and supplementation, and compare quality characteristics with those of wheat noodles. Texture properties, pH, tension profiles, and cooking quality of noodles supplemented with rice flour and alkaline reagent were measured. Wheat noodles with 0.4% alkaline reagent added displayed increased b values (Hunter's color), pH, hardness, chewiness, tension profiles, and turbidity, and decreased L, and a values, gumminess, weight, and water absorption compared to wheat noodles with 0.2% alkaline reagent added. Hardness and springiness of wheat noodles with 0.4% alkaline reagent added were 35.2 and 0.0118 N, respectively. These values for rice doodles with 0.4% alkaline reagent and 20% rice flour were similar (36.3, 0.0117 N, respectively). This suggests that addition of 0.4% alkaline reagent and 20% rice flour may be the optimal parameters for producing rice noodle.

• Korean Journal of Breeding Science
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• v.50 no.4
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• pp.522-528
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• 2018

Saemimyeon, a Tongil type, medium-late maturing rice variety, is especially used for preparing rice noodles. Its high amylose content was developed to fit market demands and to be affordable for rice processing industries. One of the high yielding lines, Milyang181 (Hanareum), was used in the final three-way cross of $IR50^*2$/YR18241-B-B-115-1-1 for yield improvement and cultivation stabilization, including disease resistance. YR24235-10-1-3, a high yielding and compact plant type, was selected and named Milyang278 after yield test at NICS (RDA, Miryang) in 2010. It was subjected to regional yield test at six sites in the middle and southern plain areas of South Korea. Saemimyeon heading occurs on August 12 and is a mid-late maturing cultivar, with resistance to leaf blast, rice stripe virus, and bacterial blight (K1-K3a), but it is susceptible to major diseases and insect pest infestation. Saemimyeon showed a high amylose content of 26.7%, with a relatively low KOH digestion value of 3.5, which are key factors in rice noodles and pasta processing. In the local adaptability tests, the yield of Saemimyeon was 7.08 MT/ha-an increase of approximately 106% compared to that of Dasan. Thus, Saemimyeon is suitable for cultivation in the southern and middle plain areas of South Korea.

• Korean Journal of Environment and Ecology
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• v.6 no.2
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• pp.127-133
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• 1993

To investigate the structure and the conservation strategy of natural forest at Dosolbong area in Mt. Sobaek, 20 plots(400$m^2$) set up with random sampling method. Three groups were classified by cluster analysis. High positive correlations was proved between Acer pseudo-sieboldianum and Tilia amurensis, Weigela subsessilis, Corylus heterophylla var. thunbergii and Stephanandra incisa, Lespedeza bicolor and Styrax obassia, and high negative correlations was proved between Rhododendron schlippenbachii and Symplocos chinensis, Carpinus cordata. Species diversity(H') of investigated area was calculated 2.2521-2.3772. Leontopodium japonicum community at Dosolbong area in Mt. Sobaek should be conserved.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.2
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• pp.183-189
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• 2014

We investigated noodles supplemented with functional ingredients for their antioxidant properties, including total phenol, flavonoid contents, electron donating, nitrite scavenging abilities and ferrous ion chelating effect. The total polyphenol contents of functional noodles arranged in order of decreasing concentration were kudzu (7.98%) > green tea (4.99%) > pumpkin (5.03%) > mulberry leaves (4.99%) > mugwort (4.23%) > cactus (3.57%) > kelp (3.33). The total flavonoid contents in green tea noodles were the highest as 4.35%. The electron donating ability in mugwort noodle was the highest as 12.27% at 1,000 ppm. This amount was 4.85 times than that of wheat flour noodle (2.53%). The nitrite scavenging ability of functional noodles at pH 1.2 arranged in order of decreasing concentration were green tea (66.52%) > cactus (55.12%) > kudzu (52.67%) > pumpkin (50.50%) > mulberry leaves (43.58%) > kelp (41.41%) > mugwort (37.66). The nitrite-scavenging ability of green tea noodle was lower than ascorbic acid (natural antioxidant) 77.83%, while that of green tea noodle was similar with BHT (artificial antioxidant) 69.45%. The ferrous ion chelating effect of noodles containing kelp were the highest as 27.02%. All of the experimental results showed good antioxidant property. Thus, noodles supplemented with mulberry leaves, cactus, mugwort, green tea, pumpkin, kelp or kudzu, demonstrated to have good functional effects for human health.

• Journal of the Korean Society of Food Culture
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• v.26 no.6
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• pp.709-716
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• 2011

The principal objective of this study was to evaluate the quality characteristics of dried noodles when different concentrations of Loquat (Eriobotyya japonica Lindley) leaf powder (LLP) were added to the wheat flour. The cooking quality, mechanical texture properties, and viscosity were measured, and a sensory evaluation was conducted with the prepared noodles. The gelatinization points of the composite LLP-wheat flours were shown to increase. As measured via amylograph, viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity values of those samples decreased as the LLP content increased. As increasing amounts of LLP were added, the L and a values were reduced, whereas the b value was increased and the color values, weight, and volume of the cooked noodle increased, as did the turbidity of the soup. With regard to the textural characteristics, the LLP additive increased hardness and cohesiveness, and reduced adhesiveness and springiness. Overall, the noodles prepared with 5% LLP were preferred more than the others, according to the results of our sensory evaluation.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.6
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• pp.760-767
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• 2013

This study investigated the quality of noodles containing different amounts of collagen powder. Noodles were prepared at ratios of 1, 3, 5 and 7% collagen power based on flour weight. The water binding capacity of the collagen powder was higher than that of flour. The rate of weight increase and volume increase of the noodles as well as the pH and turbidity of the soups were significantly increased with increasing amounts of collagen powder. The noodles showed decreased L and a values, and increased b values with increasing collagen powder in the flour composite. Hardness, springiness and chewiness of cooked noodles increased significantly with the increase in collagen powder content. cohesiveness and brittleness decreased with increasing amounts of added collagen powder. DPPH radical scavenging activity was improved significantly the addition of the collagen powder. Finally sensory evaluation results indicated that the noodles containing 1, 3% collagen powder had higher quality as compared to the other samples. Overall the results suggest that collagen powder is effective for improving the appearance and texture of noodles.

• Journal of Ocean Engineering and Technology
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• v.33 no.6
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• pp.615-619
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• 2019

Various fluorides, i.e., CaF₂, Na₃AlF₆, K₂SiF₆, MnF₃, MgF₂, were added to the flux cored wire, and their effects on the oxygen content of the weld metal were investigated. The investigation showed that the oxygen content of weld metal was not influenced by the type of metallic elements in the fluoride; rather, it was influenced by the stability of the arc during welding. While the wire containing MgF₂ showed the most stable arc and the least amount of oxygen in the weld metal, the wire containing MnF₃ showed the least stable arc and the greatest amount of oxygen. Since the deoxidation of the weld metal was not affected by the deoxidation elements, such as Ca and Mg, it was possible to predict the oxygen content of the weld metal by the equilibrium Si-Mn deoxidation thermodynamic model.

• Journal of Ocean Engineering and Technology
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• v.29 no.1
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• pp.94-99
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• 2015

Lead zirconate titanate (PZT) thick films with thicknesses of ㎛ were fabricated on silicon substrates using an aerosol deposition method. A PZT powder solution was prepared using a sol-gel process. The average diameters (d50) obtained were 1.67, 1.98, and 2.40μm when the pyrolysis temperatures were 300℃, 350℃, and 450℃ respectively. The as-deposited film had a uniform microstructure without any cracks or pores. The as-deposited films on silicon were annealed at a temperature of 700℃. The 20-㎛-thick PZT film showed good adherence between the PZT film and substrate, with no tearing observed in the conventional solid phase process. This was probably because the presence of pores produced from organic residue during annealing relieved the residual stresses in the deposited film.