• Horticultural Science & Technology
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• v.34 no.1
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• pp.154-162
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• 2016

The aim of this study was to develop a transgenic petunia with enhanced resistance to sulfur dioxide ($SO_2$) gas by stacking two genes, SOD2 and NDPK2, which are both known to confer resistance to abiotic stresses. The first-generation hybrids ($TF_1$) were obtained through reciprocal crosses between an SOD2-transgenic line SOD2-2-1-1-35($T_4$)[S($T_4$)] and an NDPK2-transgenic line NDPK2-7-1($T_2$)[N7-1($T_2$)]. Approximately 32.1-73.0% of the first-generation hybrids ($TF_1$) carried both SOD2 and NDPK2 genes. These hybrids showed 2.6 and 5.1 times less damage than hybrids carrying only SOD2 or NDPK2 genes, respectively, when they were treated with $SO_2$ gas at 30 ppm. This confirmed that the heterozygous hybrids were more resistant to $SO_2$ than the hybrids carrying either one of the resistance genes. Second-generation hybrids ($TF_2$) were obtained by selfing the $TF_1$ individuals. We confirmed the expression of the stacked genes in the $TF_2$ hybrids by phenotypic observation of their response to $SO_2$ gas at 30 ppm as well as using RT-qPCR and photosynthetic efficiency.

• Horticultural Science & Technology
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• v.18 no.5
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• pp.594-598
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• 2000

This study was carried out to investigate the tissue-specific expression of ${\beta}$-glucuronidase (gus) gene driven by endosperm-specific promoter (Z4 promoter) in the transgenic tobacco and to find out inheritance pattern of transgene to the next generation. Tobacco (Nicotiana tabaccum cv. Havana SR1) was transformed with Agrobacterium tumerfaciens LBA4404 harboring BV3 construct containing gus gene driven by Z4 promoter and a kanamycin resistant gene. Seven hundred bp PCR products, indicating the presence of npt II gene, were found in the all eight transformants by PCR analysis using nptII primers. To study the expression pattern of the two different kind of promoters, leaf disks of the Z4pro-gus-transformed plants and 35Spro-gus-transformed plants were analyzed histochemically for gus activity. As a result, leaf disks of Z4pro-gus-transformed plants showed very weak and partial positive gus activity. In contrast, leaf disks of 35Spro-gus-transformed plants showed relatively strong positive gus activity. To investigate the expressed position of Z4 promoter, seeds from Z4pro-gus-transformed plants and 35Spro-gus-transformed plants were analyzed histochemically for gus activity. Z4pro-gus-transformed seeds showed positive gus activity restricted to the endosperm. However, the blue-colored product in 35Spro-gus-transformed seeds was observed in all the area including endosperm. Kanamycin resistance assay showed that transgenes were stably inherited to next generation in all lines.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.264-268
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• 2006

This study investigated the effect of self-incompatibility control substance 'Apple plus' in improving self-fertilization and quality on apple. Results showed that the rate of fruit setting of disc florets of Fuji apple in the open field increased from 17.2% in 2004 to 44.4% in 2005 for the treated plots and from 0.5% in 2004 to 3.0% in 2005 for the control. In the case of using net covering, the rate of fruit setting increased from 3.3% in 2004 to 5.2% in 2005 for the treated plots and from 0.4% in 2004 to 0.1% in 2005 for the control. For the quality of apple fruits, results showed that there was no significant difference on the fruit L/D and firmness for both control and treated plots. However, the number of seeds was affected by the different substances which produced the following average number of seeds: control, 0.9; IS-1, 1.2; IS-2, 1.2; IS-3, 1.5 and IS-4, 0.7. The SSR genetic analysis showed that the rate of self-fertilization was highest for IS-1 (100%), followed by IS-2 (73%), IS-3 (68%), IS-4 (62%) and control (0%).

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.794-801
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• 2015

This study investigated the quality characteristics and antioxidant effect of muffins that were prepared with the following lemongrass-powder concentrations: 0%, 1%, 3%, 6%, and 9%. The lemongrass-powder concentrations were added to the flour during the basic-formulation process, whereby the heights and volumes decreased significantly when the amount of lemongrass powder was increased. As a result of measuring the colors, the lightness and yellowness of the muffins decreased, whereas the redness increased with the increases of the lemongrass-powder concentrations. When the textures of the lemongrass muffins were measured, the chewiness and adhesiveness decreased with the increases of the lemongrass-powder concentrations. When the sensual qualities of the muffins were measured, the colors, flavors, tastes, textures, and overall quality of all of the samples show that the 3% lemongrass-powder concentration revealed the highest sensual-quality indexes. Further, the DPPH and ABTS radical-scavenging activities increased according to the concentration of lemongrass powder, whereby the former increased significantly when the amount of lemongrass powder was increased.

• Korean Journal of Food Science and Technology
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• v.49 no.1
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• pp.80-84
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• 2017

Physicochemical properties of spent hen chicken-thigh sausage manufactured with 0 (control), 1, 3, and 5% pork skin gelatin were determined. The moisture contents of samples containing pork skin gelatin were higher than control samples. The pH value of cooked samples increased with increasing pork skin gelatin level (p<0.05). The lightness and yellowness values of cooked samples containing gelatin were higher than lightness and yellowness values of the control (p<0.05). The cooking yield of samples increased with increasing concentration of pork skin gelatin (p<0.05). The samples containing 3 and 5% pork skin gelatin showed higher viscosity than control and gelatin 1% sample (p<0.05). Hardness values were lowest in the of control group and highest in samples containing 5% pork skin gelatin (p<0.05). Overall acceptability of 5% gelatin samples was higher than acceptability of the control samples (p<0.05). The results showed that the pork skin gelatin could improve the physicochemical properties of spent hen chicken-thigh sausage.

• Journal of the Korea Organic Resources Recycling Association
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• v.8 no.2
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• pp.60-70
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• 2000

The swine wastewater from slurry feedlot has been a social problem in Korea since the proper treatment is very difficult. Therefore, a practical study on the Solid-Liquid separation of swine wastewater from slurry feedlot was carried out as a pan of pretreatment for the successful biological treatment. The appropriate type of coagulant and optimum dosage were proposed for the most efficient Solid-Liquid separation and the best Solid-Liquid separation methods for different size of feedlot were determined through the tests with field-scaled Solid-Liquid separation equipment. The appropriate coagulant for the conditioning of dewatering property was E-851, which is a cationic polyelectrolyte made of polyacrylamide, and the optimum dosage was 0.24~0.6% of unit solids weight. Mesh Screen, Drum Screen, Cyclone Drum Filter, Screw Press, High-speed Screw Decanter, Low-speed Screw Decanter, and Dissolved Air Flotation Process had been investigated in this study. According to the results, the Screw Press was the best dewatering equipment for the small & medium size for feedlot and low-speed Screw Decanter was the best for the large size feedlot & public owned treatment facilities for the primary Solid-Liquid separation, and the most suitable secondary treatment process was DAF. On the other hand, reductions for the requirement of bulking agent and organic loading by Solid-Liquid separation process were 94.8% and 84.7%, respectively Therefore, the Solid-Liquid separation process must be required for the successful treatment of swine wastewater from slurry feedlot.

• Journal of Conservation Science
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• v.34 no.3
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• pp.157-166
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• 2018

In this study, gelatin binding ability was increased by adding cross linking agent to improve adhesive characteristic of animal glue. Animal glue added genipin measured gel strength and viscosity, the structural analysis, the color retention degree, elution degree, and rupture strength. And the water resistance and ultraviolet light resistance with the addition of genipin were compared. As a result of the study, the gel strength and viscosity increased with the amount of genipin. As a result of the structural analysis, in gelatin, the absorption peak of the triple structure of collagen structurally stabilized was observed. As a result of the color retention degree, the film was observed because of the lowered brightness. The amount of elution glue was increased with addition of genipin at $50^{\circ}C$ distilled water condition and rupture strength has increased with the amount of genipin. In the water resistance and light fastness, there was no appearance before and after deterioration due to the addition of genipin. Based on the results of this study, it confirmed the adhesive characteristics of animal glue added genipin and examined the experimental method applicable for animal glue. After the addition of genipin, flexibility, re-solving, adhesive force, and curing speed, which are unique characteristics of glue, can be improved without disappearing, so it is expected that it will be applicable to production of animal glue and conservation of cultural heritage when homogeneous glue is secured.

• Journal of the Korean Institute of Landscape Architecture
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• v.16 no.2
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• pp.1-7
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• 1988

Predicting treeform should be very important, eventhough it is difficult, step for landscape designers. This study was carried out to develop a method to classify the treeforms of landscape plants by numerical data. Twenty five treeforms are selected to be compared with 41 Zelkova serrata MAKINO, 26 Pinus strobus L., and 44 Magnolia denudata DESROUX. Statistical judgement was made by using X$^2$-Test. The results are summerized as follows. 1. Zelkova serrata was classified as B3 or C3. This species showed a tendency of changing from A type to B or C type, and the CL/CH ratio(canopy length/canopy height) is thought to be increased as aged. 2. pinus strobus was classified as D4-D5 and the CL/CH ratio tends to be increased as aged. 3. Magnolia denudata was classified as D4 and the change by aging was not observed clearly.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.345-351
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• 2013

The purpose of this study was to investigate the rheological properties of noodles containing garlic powder, which was added to noodle bases at 1, 3 and 5% concentrations. The physical properties of the noodles with garlic powder were tested by a rapid viscoanalyzer (RVA), a farinogram, and an alveogram. The initial pasting temperature were increased with the increments in the ratio of garlic powder, whereas peak viscosity, breakdown decreased. The consistency of Farinogram was increased with the increments in the ratio of garlic powder but did not show a significant difference. The mechanical tolerance index value of noodles containing garlic powder were lower than that of the control. The $P_{max}$ and L value of the alveogram decreased with garlic powder increments.

• Applied Biological Chemistry
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• v.35 no.4
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• pp.254-259
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• 1992

The processing conditions and food components of meaty textured sardine burgers were studied to develope a new form of burger, The separated sardine meat was chopped, mixed with 14.1% emulsion curd, 1.5% table salt, 2.0% sugar, 0.4% sodium bicarbonate, 0.2% polyphosphate, 0.1% monosodium glutamate, 8.0% bread powder, 0.4% onion powder, 0.1% garlic powder, 0.1% ginger powder and 3.0% soybean protein by remodeled stone mortar. This seasoned sardine meat was fried in soybean oil $(165{\pm}2^{\circ}C,\;3min)$. The main fatty acids of sardine burger were palmitic acid, oletic, acid, linoleic acid, eicosapentaenoic acid and docosahexaenoic acid. Amino acid composition of sardine burger were mainly consisted of histidine, glutamic acid, leucine and lysine. The major taste compounds in the product were revealed nucleotides and their related compounds $(11.19{\sim}11.96\;{\mu}mole/g)$ such as IMP and free amino acids (1824.8 mg/100g) such as histidine, glutamic acid, leucine and lysine. Total creatinine, betaine and trimethylamine oxide were seemed to act an auxiliary role in taste of product.