• Journal of the Korean Wood Science and Technology
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• v.37 no.6
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• pp.487-496
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• 2009

The sapwood of yellow poplar is very bright while its heartwood is usually greenish which changes to dark brown with weathering. This difference in color value between sapwood and heartwood causes difficulty in using yellow poplar as higher value added materials such as interior finish and furniture part. In this study, hot-water treatment, vacuum-heat treatment and oven-heat treatment were carried out to reduce the difference in color value between heartwood and bright sap wood and to increase durability. FT-IR analysis, contact angle measurement and decay test were carried out to find out the mechanism of functional group change and the increment of durability by heat treatment. The result of decrement ratio of color difference were 45.7% by hot-water treatment, 26.8% by vacuum-heat treatment, and 60.2%, 87.8%, and 88.8% by $180^{\circ}C$, $200^{\circ}C$ and $220^{\circ}C$ oven-heat treatments respectively. Furthermore, it has been found that oven-heat treatment causes decrement of mass loss by decay in this study. It is suggested that oven-heat treatment could be environmentally friendly preservative treatment without chemicals.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2002.05a
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• pp.356-358
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• 2002

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2003.07a
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• pp.295-302
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• 2003

마늘(Allium sativum L.)은 독특한 풍미로 옛날부터 우리 식생활에 중요한 향신료로 사용되어지고 있다 마늘은 백합과(Lilliaceae)에 속하는 다년생 채소로서 우리나라 채소류 중 재배면적으로 볼 때 배추, 무, 고추 다음으로 많이 재배되는 주요 작물이며, 최근 여러 가지 약리작용과 항균작용, 항산화 작용 등이 밝혀지면서 생리활성식품으로 널리 이용되고 있다. (중략)

• Applied Biological Chemistry
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• v.51 no.4
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• pp.344-345
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• 2008

• Proceedings of the Korean Aquaculture Society Conference
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• 2002.08a
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• pp.223-224
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• 2002

• Proceedings of the Korean Society of Life Science Conference
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• 2001.09a
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• pp.72-72
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• 2001

• Proceedings of the Korean Society of Life Science Conference
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• 2001.09a
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• pp.73-73
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• 2001

• Korean journal of food and cookery science
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• v.20 no.5
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• pp.480-488
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• 2004

The purpose of this study was to determine gain the most desirable mixture ratio for the ingredients of Backhapbyung. Sensory examination and mechanical test were conducted on the texture, water contents and color degree of Backhapbyung with various ratios of liliibulbs powder and sugar added to nonglutinous rice flour. The results of sensory evaluation showed that Backhapbyung composed of put 8% (24g) liliibulbs powder, 40g sugar, 40ml water and 276g nonglutinous rice flour had the highest overall score in terms of acceptability, after-swallowing and taste of flavor, and overall quality preference. Overall among the recipes tested, that with 6% (24g) liliibulbs powder, 40g sugar, 40 ml water and 282g nonglutinous rice flour showed the highest marks in springiness, cohesiveness, gumminess and chewiness. The moisture content was 33.54% nonglutinous rice flour, and 11.8% liliibulbs powder. The overall quality of sensory examination for bitterness was positively correlated with the hardness of sensory examination and the mechanical examination for adhesiveness. The overall quality of sensory examination for chewiness was positively correlated with the moistness of sensory examination and the mechanical examination for cohesiveness. From the above results, the best mixture ratio of Backhapbyung, with a moisture content of 37.18%, is 8% (24g) of liliibulbs powder, 40g sugar, 40ml water, and 3g salt and 276g nonglutinous rice flour.

• Korean Journal of Plant Taxonomy
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• v.46 no.3
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• pp.306-313
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• 2016

A new variety, Hosta clausa Nakai var. geumgangensis M. Kim & H. Jo, was found in Geumgang River in Korea. This variety shares several characteristics (rhizomes with underground stolon, smooth scape and purple-colored anthers) with the $re{\acute{o}}lated$ varieties H. clausa Nakai var. clausa and H. clausa var. normalis F. Maekawa. However, H. clausa var. normalis has open flowers, capsules with seeds, purple-spotted petioles, long pistils, and long narrow perianth tubes, whereas this new variety has open flowers, seedless capsules, green-colored petioles, short pistils, and short narrow perianth tubes. Hosta clausa Nakai var. clausa has closed flowers and seedless capsules.

• KSBB Journal
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• v.17 no.6
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• pp.577-581
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• 2002

In an attempt to produce recombinant proteins using the pollen enriched in some plant species, a 1.7 kb DNA encoding urease subunit B (UreB) amplified by PCR from Helicobacter pylori urease gene cluster in pH808 plasmid was cloned to be expressed under CaMV35S promoter in lily (Lilium longiflorum) pollen tubes elongated in vitro. Lily pollen at early germinating stage was transformed with the ureB DNA using Agrobacterium via vacuum infiltration and, incubated for a full pollen tube growth 16 - 24 h in the dark in the presence of kanamycin. DNA integration and expression in the transgenic pollen were analyzed by the standard molecular techniques and the results suggest that the pollen in vitro may be employed as a protein factory in a disposable fashion.