• Research in Plant Disease
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• v.15 no.1
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• pp.23-29
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• 2009

Cooking oil and yolk mixture (COY), a environmentally acceptable plant protection agent, and COY+$CaCO_3$+neem oil mixture were studied to control the powdery mildew occurring on eggplant, paprika, cherry tomato and maturity tomato in glass houses and vinyl houses during 2005 to 2007. The morphological changes of the pathogenic fungi on the leaf surface before and after treatment of COY were observed. COY made of rape seed oil and COY+$CaCO_3$+neem oil mixture were sprayed three times with 5 days interval to foliar parts of eggplant, paprika and tomato and the disease development were examined 5 days after final spray. In eggplant, the control efficacy of COY to powdery mildew was 94.6%. In paprika, the control efficacy of COY to powdery mildew was 91.6% and that of COY+$CaCO_3$+neem oil mixture was 96.2% that revealed little higher than COY itself. In tomatoes(cherry or maturity tomato), the control efficacy of COY were about 91 %, however, when COY mixture were sprayed to tomato leaves and stems the powdery mildew was controlled completely. Typical and healthy mycelia, conidiophores and condia were observed through scanning electron microscope in COY unsprayed leaf surface, on the other hand destroyed and winkled mycelia and conidiophores were observed in COY treated leaves regardless host plants nor taxonomic differences of fungi.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.724-731
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• 1990

The fermentation process of Andong Sickhae including optimal composition of the product was investigated. Through sensory evaluation and ingredient analysis of ten samples prepared in the laboratory and the samples collected from Andong region, we found that the ratio of ingredient of the product by weigh are as follow : [glutinous rice(80) : malt(50) : radish(100) : water(500) : ginger(8) : red pepper(4)]. The level of nitrogen compound turned out to be low while that of soluble protein and salt soluble protein was high. The content of total sugar and reducing sugar was found to be considerable high and among the free sugar, maltose was the highest(80%), followed by glucose and maltotriose. Activities of acid protease and saccharogenic amylase were 1.55 unit per milliliter and $12.5D^{40}_{30}^{\circ}$ respectively. Results of sensory evaluation showed that the good Andong Sickhae turned out to have well harmonized taste of flavor, sweetness and sourness while the color looked slightly red.

• Resources Recycling
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• v.27 no.6
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• pp.59-67
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• 2018

Efflorescence is a white deposit of powders in the surface of cement concrete which can also occur in geopolymers. Efflorescence occurs when sodium ions in alkali activator react with atmospheric carbon dioxide to form sodium carbonate components. In this study, we investigated whether the secondary efflorescence can be reduced by controlling the Na/Al mole ratio or by changing the curing temperature and heat curing time in fly ash-based geopolymers. The 28 days compressive strength in geopolymers having Na/Al ratio of 1.0 was higher than geopolymers having Na/Al ratio of 0.8. The strength increased with the increasing curing temperature and longer heat curing time. On the other hand, efflorescence was lower when the curing temperature was high and the heat curing time was longer in the geopolymers having Na/Al ratio of 1.0. The geopolymers having Na/Al ratio of 0.8 showed accelerated efflorescence occurrence than the geopolymers having Na/Al ratio of 1.0. In order to reduce the occurrence of the secondary efflorescence of fly ash-based geopolymers, it will be advantageous to maintain the Na/Al ratio at 1.0, increase the curing temperature, and lengthen the heating curing time.

• Journal of Conservation Science
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• v.27 no.3
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• pp.333-344
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• 2011

Cleaning of foreign matter and corrosion products on surface among conservation treatment of iron artifacts is an important part for looking up a original form. The sand blaster is the most popular equipment when it removes the foreign matter and corrosion products on iron artifacts surface. Current foreign matter and corrosion products equipment, which mostly uses, is sand blaster. Glass dust which sprayed from sand blaster is harmful and causing environmental pollution. In order to solve these problems, we investigated the $CO_2$ snow cleaning that use a eco-friendly equipment to apply for cleaning foreign matter and corrosion products on surface of iron artifacts. It examined by using sand blaster and $CO_2$ snow cleaning to aged steel coupon and iron artifacts. In case of aged steel coupon, the result showed that the sand blaster and $CO_2$ snow cleaning methods were similar to the degrees of cleaning foreign matter and corrosion products, through surface roughness, color measurement and SEM. $CO_2$ snow cleaning applied to aged steel coupons weren't worn out the surface in comparison with sand blaster by SEM. When applied to the iron artifacts, power nozzle of the $CO_2$ snow cleaning was an excellent cleaning effect that surface wern't worn out in comparison with sand blaster. And, it showed that internal structure change of metal was no found before and after cleaning by X-ray radiography. Consequently, we confirmed that cleaning of the sand blaster and power nozzle of $CO_2$ snow cleaning were similar to the effect. But, it's very careful to use this method because of high outlet pressure of power nozzle for applying to the iron artifacts. As a result of experiments, it could be found that the cleaning methods should be selected depending on internal state of the artifacts.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.32 no.2
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• pp.234-242
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• 1987

Rough rice samples of four rice varieties were collected from twenty five locations through the country just after 1986 rice growing season. Various characteristics related to rice grain quality were observed to clarify the degree of locational variation of physico-chemical properties, and cooking and eating quality of rice grains. Grain weight, grain shape, degree of translucency and chalkiness of rice grain, amylogram properties of rice flour, water uptake during cooking, and cooked rice appearance were different between varieties tested. High degree of locational variation were found in following characteristics, degree of translucency and chalkiness of rice grain, water uptake during cooking, cooked rice appearance and amylogram properties. Eating quality of cooked rice indicated by sensory score showed different tendency of locational variation between rice varie-ties tested, and locations produced rice grains showing better eating quality were not coinside with among varieties tested. Grain weight, degree of translucency and chalkiness of rice grain, and cooked rice appearance of rice samples showing better eating quality were quite different to rice grains showing poor eating quality. Rice having better eating quality of a japonica variety, Chucheong, showed higher value of peak and final viscosity, viscosity after cooling, consistency and set back on amylograph compared with those of poor eating quality rices, and break down value of better rice was lower than that of poor rice. However, a Tongil type variety, Taebaek, did not show any consistent difference between better and poor rices. Rice samples from six locations in Chucheong and four locations in Taebaek showed special properties on amylogram compared with other rices collected in this study.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.1
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• pp.98-107
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• 2015

Olive flounder contains rich amount of lysine which is required for children's growth. Moreover, it is good foodstuffs for elderly, convalescent and diabetics because of low lipid content and high digestibility. This study was investigated for the purpose of obtaining basic data which can be applied to the processing of olive flounder steak. Olive flounder 100 g were chopped, mixed with vegetable (onion 20%, celery 10%, carrot 15%, garlic 1% of chopped olive flounder meat) and ingredient (bread crumbs 20 g, onion 15 g, celery 10 g, egg 1 ea, tarragon 1/2 t, blanc sauce 20 g, fresh cream 20 mL, salt and pepper pinch). Mixed dough was molded into steak shape ($12{\times}7cm$) and was processed by two types of products, Steak-1 {Roasting for 2 minutes in a frying pan wrapped with olive oil and then vacuum packaging in polyethylene film ($20{\times}30{\times}0.05mm$), and then storage at $-20^{\circ}C$ for 7 days, next thawed and warmed by microwave for 2 minutes} and Steak-2 {vacuum-packaging in polyethylene film ($20{\times}30{\times}0.05mm$), and then storage at $-20^{\circ}C$ for 7 days, after thawed, roasted during 2 minutes in a frying pan wrapped with olive oil}. The factors such as pH, TBA value, amino-N, free amino acid, chemical composition, color value (L, a, b), texture profile, sensory evaluation and viable bacterial count of the olive flounder steak (Steak-1, Steak-2) were measured. From the result of sensory evaluation, Steak-2 showed a bit more high scores than Steak-1 but it was difficult to distinguish significant difference (color, odor, taste, texture and acceptance) between Steak-1 and Steak-2 products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1232-1238
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• 2005

The purpose of this study was to find the optimum addition amount of astringent persimmon paste to glutinous rice flour in the preparation of Gaminjeolmi (persimmon glutinous rice cake). The moisture contents of Gaminjeolmi with added astringent persimmon paste were 57$\∼$59$ \% $. With increasing addition of astringent persimmon paste, the L- and b-value were decreased. The a-value was the highest at the 8$\%$ level. In the mechanical evaluation of Gaminjeolmi, the hardness was the highest in the 0$\%$ astringent persimmon paste-lnjeolmi but the 0$\%$ level was decomposed after 2 day of storage. The adhesiveness and cohesiveness were the lowest at the 0$\%$ and 16$\%$ levels. The springiness did not differ significantly with the addition of astringent persimmon paste for 2 days of storage. The gumminess was the highest at the 0$\%$ level for 1 day of storage, significantly. In the sensory evaluation of Gaminjeolmi, the acceptance of the softness characteristics was the best at the 8$\%$ level. Addition of astringent persimmon paste improve preservation of Injeolmi and the addition of 8$\%$ of astringent persimmon paste to glutinous rice flour was found to be the best recipe in terms of the sensory qualities of softness and overall acceptability.

• Food Science and Preservation
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• v.21 no.4
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• pp.451-459
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• 2014

The aim of this study was to provide useful information for making guide of quality index of Korean red pepper. The results of physicochemical characteristics analysis showed the moisture content of air-dried and sun-dried red pepper were 10.38~15.60% and 9.46~17.22%, which show that 50% of the 40 samples exceeded the 13% KS moisture standards of red pepper powder. The capsaicinoids content of the air-dried and sun-dried samples were 10.85~126.39 mg% (1,627~18,958 Scoville heat unit) and 0.43~164.09 mg% (64.5~24,613.5 Scoville heat unit). A wide distribution of ASTA values was observed: 49.12~154.69 and 70.08~182.13 for air-dried and sun-dried red pepper, respectively, with 9.29~23.10% free sugar, and 0~1,050 mg% of ascorbic acid. The total viable cells of the air-dried red peppers were 2.01~6.67 log CFU/g and of sun-dried red peppers, 1.74~5.77 log CFU/g. The contamination level of yeast in the samples were 1.03~4.12 log CFU/g of the air-dried samples and 1.05~6.10 log CFU/g of the sun-dried samples. Among the foodborne pathogens, Clostridium perfringens and Bacillus cereus were detected in many red pepper samples regardless drying method. In the principal component analysis, the first (PC1) and second principal components (PC2) accounted for 56.78 % of the total variances (38.47% and 18.31%, respectively). Ascorbic acid, ASTA, color value (L, a, b) were strongly correlated with the PC1, and quality characteristics such as moisture, microorganism, sample (drying method) showed a negative correlation with the PC1.