• Korean Journal of Soil Science and Fertilizer
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• v.40 no.5
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• pp.369-376
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• 2007

This experiment was carried out to investigate optimum conditions of coir-based substrates for the red pepper plug seedlings. Eleven different coir based substrates prepared by mixing of coir, vermiculite, rice hull, perlite, zeolite, mixed at different ratios were tested. The physical and chemical properties of the substrates were analyzed by the CEN (European committee for standardization) method. Fresh and dry weights of shoot and root, leaf area, root length, and T/R ratio (dry shoot weight/dry root weight) were determined at 55 days after sowing. The results showed that the growing media CRZ 8(coir:rice hull: vermiculite=8:1.9:0.1) and CVSZ 6(coir:silver vermiculite: zeolite=6:3.9:0.1) can successfully be used for pepper plug seedlings judging from dry weight and T/R ratio of the plug seedlings. The optimal range of total pore space, water volume, air volume, easily available water content and water buffering capacity of the coir-based growing substrates for pepper plug seedlings were in the range of 92~94%, 52~60%, 32~43%, 18~21%, and 0.9~8%, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.52-57
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• 2003

Nutritional compositions of the raw materials, such as well-milled rice, milled upland glutinous rice, milled barley, glutinous millet, SoRiTae, red beans and mung beans were analysed, and cooking characteristics and sensory attributes of mixed cereals were measured. Crude protein and crude fat in SoRiTae were 31.6% and 16.16%, respectively, and the highest among the raw materials. Crude ash was 3~11 times higher and crude fiber was 5~7 times higher in legumes than in grains. Iron content in SoRiTae was the highest as 7.8 mg/100 g, and calcium content was the highest as 71.0 mg/100 g in SoRiTae and mung beans. Phosphorus content was higher in glutinous millet and mung beans, and potassium content was greatly higher in legumes than in grains and the highest as 934 mg/100 g in red beans. Vitamin B$_1$ and B$_2$ contents were higher in legumes than in grains, and niacin content was the highest as 5.51 mg/100 g in mung beans and was 3.77 mg/100 g in glutinous millet. Water uptake of the raw materials increased greatly after 5 min of soaking in water and then stayed at the almost same level. Water uptake was the highest in SoRiTae and decreased in the order of milled barley, milled upland glutinous rice, glutinous millet and well-milled rice. Hardness was the lowest as 142.8 g/cm$^2$ in cooked SoRiTae, and the highest as 206.3 g/cm$^2$ in cooked milled barley compared with 169.4 g/cm$^2$ in cooked well-milled rice. Cooking time increased and hardness of cooked mixed cereals decreased with the increase of water added. Moisture content decreased, while crude protein, crude ash and crude fiber increased as the increase of mixing ratio of SoRiTae and red beans in mixed cereals. Lightness decreased, while red and blue color increased, and hardness increased with the increase of mixing ratio of SoRiTae and red beans. Sensory evaluation showed greater preference in terms of color, roasted nutty, sweet taste and overall acceptance in the cooked mixed cereals with 8 and 10% of SoRiTae and red beans.

• Journal of Chest Surgery
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• v.32 no.6
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• pp.588-590
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• 1999

It is now generalized to perform cardiac surgery in the patients with end-stage renal disease. The growing number of patients with chronic renal failure wake us up to the need to prepare for proper management. There are not only the prevalence of coronary artery disease, but also a great amount of valve dysfunction exist in this group. Peritoneal dialysis may be one of the obstacles for cardiopulmonary bypass but it is not a great hindrance in cardiac surgery with careful preparation and well organized perioperative care. The author has performed mitral valve replacement in a 33-year-old anuric female patient with chronic renal failure and severe mitral insufficiency. Preoperatively, the patient was kept in adequate fluid and electrolyte balance using peritoneal dialysis. Peritoneal dialysis continued and regulated according to the laboratory data in this patient during and after the surgery. She recovered well showing an uneventful course and was discharged on postoperative 1 th day.

• Korean Journal of Plant Resources
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• v.25 no.1
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• pp.156-168
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• 2012

Chrysanthemum is a cut flower species that normally lasts for 1 to 2 weeks, in some cases 3-4 weeks. This has been attributed to low ethylene production during senescence. Reduction in cut flower quality has been attributed to the formation of air embolisms that partially or completely blocks the water transport from the vase solution to the rest of the cut flower stem, increasing hydraulic resistance which may cause severe water stress, yellowing, wilting of leaf, and chlorophyll degradation. Standard type chrysanthemum can be harvested when buds were still tightly closed and then fully opened with the simple bud-opening solution. Standard type chrysanthemum can also be harvested when the minimum size of the inflorescence is about 5-6 cm bud which opened into the first flower full-sized flower. While spray varieties can be harvested when 2-4 most mature flowers have opened (40% opening). Cut flowers are sorted by stem length, weight, condition, and so on. Standard chrysanthemum is 80 cm length for standard type and 70cm for spray type. Pre-treatment with a STS, plant regulator such as GA, BA, 1-MCP, chrysal, germicide, and sucrose, significantly improved the vase life and quality of cut flowers. It is well established that vase solutions containing sugar can improve the vase life of cut chrysanthemum. Chrysanthemum is normally packed in standard horizontal fiberboard boxes. Chrysanthemum should normally be stored at $5{\sim}7^{\circ}C$. Precooling resulted in reduction in respiration, decomposition, and transpiration activities as well as decoloration retardation. There was significant difference between "wet" storage in 3 weeks and "dry" storage in 2 weeks. In separate pulsing solution trials, various germicides were tested, as well as PGRs to maintain the green color of leaves and turgidity. Prolonging vase life was attained with the application of optimal solution such as HQS, $AgNO_3$, GA, BA and sucrose. This also retarded senescence in leaves of cut flower stems. Fresh cut chrysanthemum can be transported using a refrigerated van with $5{\sim}7^{\circ}C$. Increasing consumption and usage of cut chrysanthemum of various cultivars would require efficient transport system, and effective information exchange among producer, wholesaler, and consumer.

• Journal of Sericultural and Entomological Science
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• v.24 no.2
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• pp.43-54
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• 1983

In a field trial, the influence was studied by measurement of growth and leaf yields and chemical composition (in organic cations and anions and total nitrogen) with two nitrogen dressings (lower nitrogen treatment 25kg and higher nitrogen treatment 75kg urea/10a as the summer fertilizer) after the summer cutting. The results were as follows; 1. With increasingn nitrogen dressing, branch length and weight were enchanced. The fresh weight of leaves was higher to be 273.6kg/10a in the higher nitrogen treatment than in the lower nitrogen treatment on 20 September. 2. The moisture content of leaves lasted above 73% until on 30 August. Afterward it decreased sharply upto 63% on 20 September. In higher nitrogen treatment it was higher about 0.1∼1.8% than in lower nitrogen treatment. The increasing nitrogen dressings combined with leaf condition led to be soft until on 10 October. 3. Dry matter weight of leaves started decreasing around on 10 September, whereas that of branches increased until around 30 September indicating that the dry matter moved to branch and root from leaves. 4. The increase in Ca$\^$2+/ content was particularly evident, whereas the K$\^$+/ and Mg$\^$2+/ decreased with growth. The Ca$\^$2+/ content was much higher in the high nitrogen treatment than in the low nitrogen treatment. 5. With rapid decrease in total nitrogen and water in the leaves around the end of August, the Ca$\^$2+/ and Cl$\^$-/ which were higher in the lower part moved up to the upper part. Whereas the K$\^$+/, H$_2$PO$_4$$\^$-/ and SO$_4$$\^$2-/ which were higher in the upper part moved down to the lower part. 6. Total nitrogen content decreased sharply 3,200me/kg DM to 2,000me/kg DM at the end of August changing the maxmium content of total nitrogen from upper to lower part in the low nitrogen treatment on 12 September and in the high nitrogen treatment on 22 September, and an apex of branches was died and fallen 10 days after respectively. 7. The sum of cation in leaves (∑C) increased from 1400me/kg DM to 1600me/kg DM with growth, wherease that of anions (∑A) was approximatly the same during the whole growing season. As the result, the ionic balance (C-A) increased from 1000me/kg DM to 1200me/kg DM. 8. ∑C, ∑A and (C-A) were higher in the high nitrogen treatment than in the low nitrogen treatment due to be much higher of Ca$\^$2+/ content and higher of NO$\^$-/$_3$, SO$\^$2-/$_4$ and H$_2$PO$_4$$\^$-/ content.

• Horticultural Science & Technology
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• v.28 no.4
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• pp.529-534
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• 2010

Occurrence of wilted symptom in watermelon plant ($Citrullus$ $lanatus$ L.) is known to be caused by physiological disorder. The symptom results in the loss of fruit production and thus the economical loss of watermelon growers. The incidence of symptom is often found from the middle of March to the end of May in the major watermelon crop production areas of Korea (i.e. Uiryeong, Gyeongnam (lat $37^{\circ}$56'64"N, long $126^{\circ}$99'97"E)). Despite of extensive information about the physiological disorder, little study has been conducted to understand a relationship between the wilted symptom and accompanying environment factors (e.g. temperature). This study aimed to investigate effects of environmental conditions amended by a forced-ventilation system on physiological characteristics of watermelon and incidence of the wilted symptom. Watermelon plants were grown from January to May, 2009 with either the forced-or natural-ventilation treatment in a greenhouse located in the Uiryeong. In the result, the forced-ventilation treatment decreased the air, leaf and root-zone temperature approximately $4.5^{\circ}C$, $5^{\circ}C$ and $3^{\circ}C$, respectively, compared to the natural-ventilation. The fruit growth rate was maximized twice during the entire growing period. The higher rate of fruit growth was observed under the natural-ventilation than the forced one. Maximization of the fruit growth rate (approximately 430 g per day) was first observed by 12 days after fruiting under the natural-ventilation treatment, while the second one (approximately 350 g per day) was observed by 24 days after fruiting. The wilted symptom started occurring by 22 days after fruiting under the natural-ventilation, whereas no incidence of the symptom was found under the forced-ventilation treatment. Interestingly, the forced-ventilation lowered the fruit growth rate (approximately 320 g per day) compared to the natural one. Maximization of the fruit growth rate under the forced-ventilation was found at 4 days later than that under the natural one. This result coincided with a slower plant growth under the forced-ventilation treatment. These results suggest that the forced-ventilation slows down extension growth of fruit and plant, which may be associated with lowering leaf temperature and saturation deficit. We suggest the hypothesis that the forced-ventilation may alleviate stress of the wilted symptom by avoiding extreme water evaporation from leaves due to high temperature and thus by reducing competition between leaves and fruits for water. More direct and detailed investigations are needed to confirm the effect of the forced ventilation.

• Journal of fish pathology
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• v.24 no.1
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• pp.11-18
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• 2011

This study was aimed to investigate the pathophysiological changes of olive flounder, Paralichthys olivaceus suffering from emaciation. A plasma osmolality was higher in the emaciated and control flounders than that of normal teleost, suggesting osmoregulatory failure in both of them. Also, the control in the same stock with emaciated flounder seem to be classified into a primary degree of emaciation. According to microscopic observations, the inflammatory responses were observed in the submucosal layer of anterior intestine, although the some of mucosal intestinal epithelium still remained. It was suggested that the pathological changes of the anterior part give rise to malabsorption of nutrients through the mucosa. In the posterior intestine and rectum, the mucosal epithelium were almostly sloughed off and severe inflammatory responses were observed in the submucosa. Immunoreaction for NKCC was not detected in the mucosal epithelial cells in intestine because of sloughing of epithelium. These changes would lead to functional disorder in the intestine, such as malabsorption of nutrients and osmoregulatory failure. Also important is to investigate the recovery phase.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2005.09a
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• pp.45-72
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• 2005

쌀을 주식으로 하는 우리의 식생활과 일치하고 전통적으로 나누어 함께 먹는 식품으로 자리 잡고 있는 떡을 현대화하기 위해서는 인식의 전환과 상품화 및 유통기간연장을 위한 연구가 이루어 져야한다. 영양학적으로 우수한 전통 떡류가 있지만 현대에 이르러서 생활양식과 식문화 등의 급격한 변화로 일반화 및 다소비 되지 못함은 소비자의 변화에 맞추지 못하기 때문이나 떡에 대한 인식은 매우 긍정적이라고 한다. 떡은 언제 어디서나 먹을 수 있는 간편한 생활 음식이며, 우수한 전통음식이라고 인식시킴으로써 떡에 대한 긍정적인 이미지를 확대해 나갈 필요가 있다. 전통의 맛을 유지하면서 기능성과 영양상의 균형을 갖춘 새로운 맛의 떡으로 소비층을 확대하여야 한다. 유통기간이 짧아 떡집에 자주 가서 구매해야 한다는 인식에 탈피 할 수 있도록 제품개발이 되어야 한다. 떡집은 영세하고, 비위생적이며 포장이 깨끗하지 못하다는 인식이 전환이 되도록 작업환경, 시설 및 제품포장을 현대화 하여야 한다. 새로운 형태의 매장을 운영하는 것도 필요하다. 새로운 형태의 카페 형 또는 베이커리형의 떡집이 선보임으로써 다양한 종류의 떡이 개발되어 편의성과 고급화되면 소비층이 점차 확대되고 있는 점은 떡의 상품화와 관련하여 매우 의미 있는 변화이다. 또한 떡 공장에서 위생적으로 생산, 소규모 포장, 급속 동결, 냉동 유통, 소비자에게 전달되는 냉동제품이 활성화 되어야 한다. 노화억제에 의한 저장성 향상은 상품화 떡의 품질향상이다. 품질과 관련된 인자는 원료 쌀의 품질, 분쇄 정도, 수분함량, 제조공정, 전분분해 효소처리, 당류, 유화제, 콜로이드 물질 등의 첨가제에 의한 연구가 지속되고 있다.학적 특성에는 영향을 미치지 않고 혈중 IGF-I 농도를 증가시켰다. 또한 이들 측정항목에서 Revalor H implant는 제한사양, 저에너지 사료, 혹은 Compudose 이상의 효과를 나타내었고, 증체를 억제하였으나 사료효율은 증진시켰으며, 후자(사양, 사료)와의 상호작용은 나타나지 않았다. 이상의 결과는 거세비육돈에서 1) androgen과 estrogen은 공히 자발적인 사료섭취와 등지방 침적을 억제하고 IGF-I 분비를 증가시키며, 2) 성선스테로이드호르몬의 이 같은 성장에 미치는 효과의 일부는 IGF-I을 통해 매개될 수도 있을을 시사한다. 약 $70 {\~} 90\%$의 phenoxyethanol이 유상에 존재하였다. 또한, 미생물에 대한 항균력도 phenoxyethanol이 수상에 많이 존재할수록 증가하는 경향을 나타내었다. 따라서, 제형 내 oil tomposition을 변화시킴으로써 phenoxyethanol의 사용량을 줄일 수 있을 뿐만 아니라, 피부 투과를 감소시켜 보다 피부 자극이 적은 저자극 방부시스템 개발이 가능하리라 보여 진다. 첨가하여 제조한 curd yoghurt는 저장성과 관능적인 면에서 우수한 상품적 가치가 인정되는 새로운 기능성 신제품의 개발에 기여할 수 있을 것으로 사료되었다. 여자의 경우 0.8이상이 되어서 심혈관계 질환의 위험 범위에 속하는 수준이었다. 삼두근의 두겹 두께는 남녀 각각 $20.2\pm8.58cm,\;22.2\pm4.40mm$으로 남녀간에 유의한 차이는 없었다. 조사대상자의 식습관 상태는 전체 대상자의 $84.4\%$가 대부분이 하루 세끼

• Korean Journal of Environmental Agriculture
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• v.19 no.1
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• pp.44-50
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• 2000

This study was carried out to get the basic data on the efficient processing method of food wastes for utilizing as the resources of swine feeds composition, mineral and toxic elements of food waste were estimated in relation to the steps of processing and fermentation with MS (Miraculous soil-bacteria) microorganism complex. The chemical composition of food wastes was largely varied according to disposing sites, collection time and season. Offensive odor was reduced by anaerobic fermentation with MS microorganism complex. Food wastes fermented with MS microorganism complex have high contents in crude protein (24.1% D.M) and crude fat (12.9% D.M). Mineral composition was to be relatively well balanced compared to other plant or animal feed resources. Particularly the content of sodium was slightly higher than that of grains or agricultural byproducts. In food wastes fermented with MS microorganism complex, heavy metals such as Hg, As or F were not detected. Pb or Cd were detected in small quantities but their levels were below the dose s-permitted feeding standard of permitted dose in feeding standard. These results indicated that food wastes could be efficiently used for the resources of swine feeds through proper processing and fermentation.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.101-108
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• 2002

This study aimed to determine the effects of cooking treatment on chromaticity and 6 mineral contents (calcium, phosphorus, magnesium, iron, sodium and potassium) in sea mustards. Four samples of natural and cultured sea mustard were used for the experiments. Each sample was treated with four cooking methods (A: soaked in water, B: boiled in hot water, C: saute and boiled in hot water, D: seasoned with vinegar). The L, a and b values were the highest on boiling, and the lowest on seasoning with vinegar. The a value of cultured sea mustard was higher than the natural one by cooking. Moisture was highest boiling and were ordered as saute and boiling, soaking and seasoning with vinegar. Calcium, iron, magnesium and phosphorus contents were remarkably decreased by seasoning with vinegar. Boiling treatment made less decrease than saut and boiling in these mineral contents. The solubilities of mineral in soup water were recognized therefore, it indicated that soup water was a good source of minerals as it applies to cooking, from the view point of science of cookery. Sodium and potassium contents decreased significantly more at 68% and 85% of total content on basic soaking treatment. Ca/P ratio was about 1∼3 : 1 in cultured sea mustard and 3∼4 : 1 levels in natural one.