• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.32 no.1
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• pp.83-91
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• 2019

Objectives : The purpose of this study is to report the effect of Korean medical treatment on prurigo pigmentosa which is so rare in asia except Japan. Methods : We experienced two cases of prurigo pigmentosa treated with herbal medicine, herbal-acupuncture, acupuncture. After treatment, we measured the change of symptoms including itching, erythematous papules. Results & Conclusions : Symptoms of prurigo pigmentosa were improved remarkably. According to the results, it is considered that the Korean medical treatment can be effective for the treatment of prurigo pigmentosa.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.34 no.3
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• pp.225-228
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• 1989

Under the different conditions of planting density, maturation dates, stem length, oil contents, stem yield and seed yield of flax were investigated in 1984. The results were as followed: Wiera and Storment Goss were earlier in the maturation dates with increasing plant density, However Taijungsung #1 was delayed. Though there is a difference between the varieties stem length was getting longer with increasing plant density., Oil contents were getting higher with increasing plant density, stem yield and seed yield were increased with increasing plant density, on the contrary those were decreased by the growth of ciliary flax in the case of 1200 plants per 1.2m$^2$. Therefore optimum planting density of flax culture was 12cm x 6cm.

• Korean Journal of Poultry Science
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• v.28 no.3
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• pp.239-244
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• 2001

To examine the effects of feed additives on the expression of Perpheral blood cell surface molecules, phagocytosis and antigen specific antibody formation, broilers were randomly assigned to T$_1$, T$_2$, T$_3$, and T$_4$ groups. T$_1$ group was fed diet without any additives for 13 weeks, T$_2$ was fed diet with full fat flax, T$_3$ was fed diet with full fat flax containing $\alpha$-tocopherol, and T$_4$ was fed diet with full-fat flax containing $\alpha$-tocopherol and selenium. Since 5 weeks feeding the data were examined by luminometer. After 2 weeks adminstration of different feeding, although all treated groups (T$_2$, T$_3$, and T$_4$,) showed slightly increased chemiluminescence (CL) responses than T$_1$, this result was not significant. After 4 weeks feeding there was no significant increase of CL in the Phagocytes like neutrophils and macrophages of T$_2$ group compared to T$_1$. But phagocytes from T$_3$ and T$_4$ group showed in creased $O_2$- (6%, 18% respectively) as well as $H_2O$$_2$ (9.5% and 10.9%, respectively) induced CL responses. After 8 weeks feeding there was more than 50% increase $O_2$- induced CL in T$_3$ and T$_4$ group, but $H_2O$$_2$ induced CL responses in T$_3$ and T$_4$ group was slightly increased (6.6% and 9.3%, respectively).

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1865-1870
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• 2014

To synthesize ${\omega}$-3 and ${\omega}$-6 balanced polyunsaturated fatty acid (PUFA) oil mixture, flaxseed oil and sesame oil were mixed and their anti-oxidative and sensory characteristics analyzed. For the fatty acid composition analysis results, the ${\omega}$-3 and ${\omega}$-6 PUFA ratios of the F20S80 oil mixture (flaxseed oil 20% and sesame oil 80% oil mixture) and F10S90 (flaxseed oil 10% and sesame oil 90% oil mixture) were represented as 1 to 10 and 1 to 5 ratio for ${\omega}$-3 and ${\omega}$-6 PUFA content from 4.4% to 42.1% and 8.9% to 39.7%, respectively. Since these were within 1:4~1:10 for healthy functional ${\omega}$-3 and ${\omega}$-6 balanced PUFA oil mixtures, these oil mixtures were healthy functional oil mixtures. To analyze anti-oxidative effects, acid values were analyzed. Samples were stored at room temperature, 70% relative humidity (RH) and $45^{\circ}C$, and 70% RH for 16 weeks. The acid value between F10S90 and S100 stored at $45^{\circ}C$ and 70% RH for 16 weeks were not statistically significant. The sensory characteristics such as oxidative odor and sesame odor and taste were not statistically significant among F20S80, F10S90, and sesame S100. Sensory characteristics between F10S90 and S100 stored at $45^{\circ}C$ and 70% RH for 16 weeks were not statistically significant. In conclusion, the sensory and oxidative characteristics of F10S90 were similar to those of S100. Therefore, F10S90 oil mixture should be used as a ${\omega}$-3 and ${\omega}$-6 balanced PUFA healthy functional oil mixture with high anti-oxidative effects.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.664-669
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• 2011

Wet noodles with different percentages of amaranth powder were prepared and their cooking characteristics were evaluated. The cooking quality, mechanical textural properties, and a sensory evaluation was conducted with the prepared noodles. Cooked noodle properties, weight, and volume decreased as amaranth content of the wheat flour increased, whereas turbidity and water absorption of the soup increased, except for cooked noodles with 30% amaranth. The L-value of the raw and cooked noodles decreased significantly with increasing amaranth powder content. The a- and b-values increased with increasing amounts of added amaranth powder. The L-value of the raw and cooked noodles with amaranth was significantly lower than that of the control, and the a-value was lower than that of the control, whereas the b-value was higher than that of the control for both raw and cooked noodles. A texture profile analysis of the raw noodles showed significantly higher levels of hardness, cohesiveness, gumminess, chewiness, and springiness in the amaranth noodles compared to those in the control; the values for adhesiveness were not significantly different. The hardness, gumminess, springiness, and chewiness of the cooked noodles decreased in proportion to the quantity of added amaranth. The springiness, adhesiveness, and cohesiveness of cooked noodles with amaranth decreased slightly. Overall, the results of a sensory evaluation revealed that the cooked noodles with amaranth had higher values than those of the control, except for overall acceptability. Amaranth added at a concentration of up to 30% increased brown color and the peculiar amaranth odor. In a sensory evaluation, cooked noodles with 20% amaranth powder were preferred more than the other noodles for overall acceptability.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.34 no.4
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• pp.353-357
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• 1989

This study was conducted to find out the optimum fertilizer level for three flax varieties Wiera, Stoment-Goss and Taijungsun#l from the winter cropping on drained paddy field of new experimental field in Muan at 6 compositions of fertilizer levels. Maturation dates was delayed in dressing plots, that was delayed to 3 or 4 days in Wiera and Stoment -Goss, 1 or 2 days in Taijungsun#l and it was early in Wiera and Stoment-Goss, 1 or 2 days in Taijungsun#l and it was early in the non dressing plot. Stem length was longest, oil content was increased, stem and seed yield were heaviest at the compositions of fertilizer amounts with N-P$_2$O$\sub$5/-K$_2$O were 8-6-4 Kg/10a. Maturation dates, Stem length, Oil content, Stem yield and Seed yield showed significant difference between fertilizer level and showed positive correlation. Judging from the results reported above, in optimum fertilizer amounts for N-P$_2$O$\sub$5/-K$_2$O from the winter cropping on drained paddy field of new experimental field in Muan seemed to be 8-6-4 Kg /l0a

• Korean Journal of Plant Resources
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• v.31 no.1
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• pp.24-31
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• 2018

Amaranth (Amaranth caudatus) is attracting attention as a preference crop in Gyeongsangbuk-do province. To determine its growth potential and cultivation requirements, we investigated its growth characteristics, dry matter productivity, and grain yield according to the growing period. Growth and dry matter productivity were significantly higher for plants that were sown on May $10^{th}$ when the temperature was the highest, whereas the yield was significantly higher for plants that were sown on April $10^{th}$. Amaranth grain yield ranged from 96 to 243 kg according to the sowing date and cultivation year. The optimum harvest time for plants that were sown on April $10^{th}$, May $10^{th}$, and June $10^{th}$ were 120, 110, and 110 days after seeding, respectively. The mean temperature and growing period had a significant quadratic function with yield. Based on these equations, the optimum growing temperature was estimated as $20.6^{\circ}C$ and the optimum growing period as 104-119 days after seeding.

• Journal of the Korean Applied Science and Technology
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• v.31 no.2
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• pp.265-276
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• 2014

The purpose of this study was to evaluate the effect on lowering blood LDL-C in an adult human, by taking n-6/n-3 balanced Hanwoo beef and reducing n-6/n-3 in loin of Hanwoo beef. The randomized complete block design was used to conduct an experiment with a total of 20 castrated Hanwoo cattles, which were divided into two groups. Each group had 10 cattles, and the control group consisted of absence of linseed, while n-3 treatment group (n-3 group) had linseed. The results showed that n-6/n-3 in loin and blood was decreased to under 4:1 in n-3 group, while oleic acid as an monounsaturated fatty acid was increased by 52.79% compared to the control group. In above 70% of the clinical subjects who ate the balanced Hanwoo beef, the blood triglyceride, total cholesterol, and LDL-C were decreased by 25.35, 5.22, and 17.59%. However, in the subjects who ate the imported beef, and not the common Hanwoo beef, the same parameters were increased by 9.05, 8.21, and 21.70%, respectively. When the balanced Hanwoo beef were eaten, HDL-C were increased by 6.07% but the imported beef and common Hanwoo beef had those values decreased by 14.46 and 11.46%, respectively. The blood glucose was decreased by 6.42 and 11.82% in the subjects who ate balanced Hanwoo beef and common Hanwoo beef, respectively but the subjects who ate the imported beef had an increase by 15.19%.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.19
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• pp.83-99
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• 1975

The earliness to flowering was completely dominant over the lateness, and the short plant height and stem length were partially dominant over the tall. The heavy stem weight, however, was recessive to the light. Heritability values for the flowering period, plant height, dry stem weight and fiber ratio were high, while those of days to initial flowering, stem length and fiber weight were low. Flowering period, plant height, stem weight, dry stem weight and fiber ratio were closely related to fiber weight or fiber yield. The selection index estimated jointly the plant height ($X_1$), dry stem weight($X_2$) and fiber weight($X_3$); that is 0.0020$X_1$-0.0047$X_2$-0.0181$X_3$, was the most efficient one for the selection practices. The plant height was the most reliable character for the increased genetic advances and the relative selection efficiences. Effects of locations and genotype-environment interactions were highly significant in most of the characters investigated.

• Korean Journal of Food Science and Technology
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• v.50 no.3
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• pp.308-315
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• 2018

To select suitable cultivars to produce sweet potato (SP) chips instead of potato chips, ten Korean cultivars, Sinjami, Yeunjami, Sinhwangmi, Juhwangmi, Sincheonmi, Sinyulmi, Gunhwangmi, Dahomi, Daeyumi, and Pungwonmi were used. The acrylamide content, quality characteristics, and oxidation stability of SP chips were investigated. Acrylamide content was shown to be under 0.48 mg/kg in case of all cultivars except Yeunjami (1.07 mg/kg). The color values significantly differed among the cultivars and were maintained like those of raw roots. The hardness, brittleness, and fracturability of Juhwangmi and Sinhwangmi chips showed the lowest values, while those of Daeyumi were the highest. According to the sensory evaluation data, the quality characteristics of chips were influenced by not only hardness, fracturability, and crunchiness, but also the flavor taste. Pungwonmi chips showed the highest score, followed by Gunhwangmi and Dahomi chips. Therefore, Pungwonmi, Dahomi, and Gunhwangmi are suggested as suitable cultivars to make SP chips, because of their high overall quality and very low acrylamide content.