• Applied Biological Chemistry
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• v.25 no.4
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• pp.211-217
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• 1982

Ginsenosides in epidermis·cortex(EC) and xylem-pith(XP) of main body of Panax ginseng(var. atropurpureacaulo) root were investigated in relation to dark purple area on stem. Pattern of ginsenosides, ratio of protopanaxatriol(PT) to diol(PD) and total ginsenoside content were significantly different between EC ana XP, and not related with stem color. The increasing trend of total ginsenosides with decreasing in purple area on stem needs to be tested with greater sample size. The order of ginsenoside content was $Rb_1>Rg_1>Re>Rc>Rg_2>Rb_2>Rf>Rd$ for EC, $Rg_1>Rb_1>Rg_2>Re>Rb_2>Rc>Rf>Rd$ for XP. PT/PD was 1.08 for EC,1.95 for XP. Since total ginsenoside content was 3 times higher in EC than in XP and weight of two parts was almost same, the content of ginsenosides of main body mostly depends on those of EC.

• Korean journal of applied entomology
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• v.20 no.4 s.49
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• pp.183-190
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• 1981

Alternaria sesami, A. sesamicola, A. tenuis, A. longissima, Cercospora sesami, Cephalosporium sp., Corynespora cassiicola, Fusarium equiseti, F. moniliforme, F. oxysporum, F. semitectum, Macrophomina phaseolina and Myrothecium roridum were detected from 40 seed samples of sesame. A sesami, A. sesamicola, A. tenuis and C. cassiicola were the predominant fungi. Except C. cassiicola, all fungi were almost completly reduced and wiped out the infection by pretreatment with chlorine. Plating components also indicate that C. cassiicola was well-established infections. Seedborne infection of C. cussiicola caused heavy seed rot and seedling mortality. Detailed description has been given on the habit character of C. cassiicola under stereoscopic microscope and the variation in colony character and spore morphology have been taken into account. In inoculation experiments, C. cassiicola produced severe leaf and stem spots and blights on sesame plants resulted in ultimate death of the plants. A. sesami, A. sesamicola A. longissima and C. sesami also produced mild to severe leaf spotting and leaf blight when suspension of their conidia were sprayed on to plants. In soil inoculation experiments, F. oxysporum and M. phaseolina were the most pathogenic causing seed rot and seedling blight.

• Journal of Life Science
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• v.14 no.5
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• pp.863-867
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• 2004

Antioxidative activities of pine (Pinus denstifora) needle extracts were tested in vitro experimental models. The concentration of total polyphenolic compound of water extracts from pine needle was 1.61 %. In DPPH ($\alpha$, $\alpha'$-diphenyl-$\beta$-picrylhydrazyl) method, the electron donating activity of 0.1 % water extracts from pine needle was as high as BHT (0.05%, w/v). The antioxidative activity was measured by inhibition against lipid peroxidation of rat liver microsome, and this activity was shown in the following: 67.7% at 0.1% concentration >63.1% at 0.05% concentration > 28.2% at 0.01% concentration. In antioxidative activity determined by thiocyanate method against lipid peroxidation using linoleic acid, the antioxidative activities at all concentration of 0.01 %, 0.05% and 0.1 % were much higher than control during 7 days. In TBA method, the antioxidative activity was increased with increasing concentration until 6 days. These results support that water extracts from pine needle contain antioxidative compounds.

• The Korean Journal of Food And Nutrition
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• v.27 no.4
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• pp.558-569
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• 2014

The quality and characteristics of purple sweet potato sponge cake were studied with the addition of different proportions of purple sweet potato powder depending on storage period The pHs, heights, and weights of doughs were in the ranges of 6.3~6.5, 4.8~4.4 cm and 397~418 g, respectively. The sponge cake groups with the addition of different proportions of purple sweet potato powder showed significantly different characteristics in hardness, adhesiveness, cohesiveness, gumminess, and chewiness, according to texture profile analysis. The difference in colors of sponge cakes with addition with purple sweet potato revealed that L-value and b-value were significantly reduced but a-value especially increased according to the density. Using scanning electron microscopy (SEM), it was confirmed that the stoma size of purple sweet potato sponge cake become smaller and the stoma wall became thicker in proportion to the contents of purple sweet potato powder, which could result in an increased level of water content after a long period pf storage. According with the observations, water content remarkably increased after 4~6 days of storage and the ability to keep water content seemed to contribute to extention the shef-life of sponge cakes. In sensory evaluation, sponge cakes with high contents of purple sweet potato were preferred and cakes with the addition of 25% and 30% purple sweet potato powder was most preferred. It was expected that the shelf-life of purple sweet potato sponge cake was 4 days under the normal temperature.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.272-278
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• 2010

Various quality attributes were determined in muffins prepared using purple-colored sweet potato flour. Height of control muffins was 5.8 cm lease clarify. Height decreased with increasing quantity of sweet potato powder. Muffin volume was not appreciably affected. Moisture of control muffins was 21.84. The moisture value decreased with increasing quantity of sweet potato powder. Scanning electron microscopy examination revealed thick cell wall and rough stoma in muffins prepared with purple-colored sweet potato powder. The amount of gluten decreased as the quantity of purple-colored sweet potato powder increased. Brightness L values significantly changed as the amount of powder increased, indicative of a progressively darker product. Red index a values decreased as the quantity of purple-colored sweet potato powder increased. Yellow index b values decreased significantly in the control group as powder quantity increased. Hardness increased with increasing addition of powder, but no significant difference was evident between 6% and 9% amended samples. There were also no significant differences in springing in samples containing 3% and 6% powder but 9% powder produced a significant difference. Cohesiveness did not differ in unamended samples and samples amended with 3% and 9% powder, however a significant difference was evident in samples prepared with 6% powder. Gumminess and chewiness increased as the quantity of purple-colored sweet potato powder increased. Color did not differ appreciably in sample prepared with 3% and 9% Sample prepared with 3% additives showed the highest What? Color score? Something else? Please clarify with 6.4. There was no significant difference of the flavor in samples prepared with 3% and 6% powder, or in taste among samples prepared 3%, 6%, and 9% powder. No significant differences in texture were evident in any sample Overall acceptability was highest (7.2) in samples prepared with 3% of purple-colored sweet potato.

• The Korean Journal of Food And Nutrition
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• v.23 no.1
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• pp.23-29
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• 2010

Pigment concentrates with violet-red color and sweet taste were obtained from purple-fleshed sweet potato(PFSP) using ethyl alcohol and water. Extract from general potato(GP) were used as a control. The relative stability of PFSP pigment concentrate(PFSPPC) in a storage test over 15 days was confirmed in the order of dark > fluorescence > sun-light irradiation. The relative stability of GP pigment concentrate(GPPC) in a storage test over 15 days was confirmed in the order of sun-light > fluorescence > dark storage. The RRP of PFSPPC was higher than that of GPPC, but the color strength of GPPC was 1/2 that of PFSPPC. Treatment of PFSPPC with aluminum potassium sulfate(0.2~0.3%, w/w) best improved its stability. The improved RRPs of PFSPPC were 45.16~47.31% in sun light irradiation, 55.91~60.22% in fluorescence irradiation, and 76.34~75.97% in dark storage conditions. In substituting aluminum potassium sulfate for chitosan, an amount of 0.2~0.3%(w/w) was suitable, giving similar results in improving pigment stability for all concentrates tested. Also, freeze-dried PFSPPC powder was manufactured as a substitute for dextrin, and also as a substitute for chitosan to the extent of 0.25%(w/w). The results of storage stabilite for freeze-dried PFSPPC and GPPC powder over 15 days, irradiation were, PRRs of 74.47~89.36% and 61.54~76.92%, respectively. The stability improving effect of freeze dried PFSPPC powder was confirmed by the results of storage experiments at various conditions. The use of freeze-dried PFSPPC powder was therefore confirmed to be an effective treatment for general foods.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.2 no.3
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• pp.43-56
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• 1982

A recursive algorithms for prediction of streamflows by Kalman filtering theory and Self-tuning predictor based on the state space description of the dynamic systems have been studied and the applicabilities of the algorithms to the rainfall-runoff processes have been investigated. For the representation of the dynamics of the processes, a low-order ARMA process has been taken as the linear discrete time system with white Gaussian disturbances. The state vector in the prediction model formulated by a random walk process. The model structures have been determined by a statistical analysis for residuals of the observed and predicted streamflows. For the verification of the prediction algorithms developed here, the observed historical data of the hourly rainfall and streamflows were used. The numerical studies shows that Kalman filtering theory has better performance than the Self-tuning predictor for system identification and prediction in rainfall-runoff processes.

• Korean Journal of Weed Science
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• v.10 no.4
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• pp.305-311
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• 1990

Effects of light on germination of major weeds in upland fields were examined. Most weeds showed light positive response to germination at above 25$^{\circ}C$, but germination percentage was very low at lower temperatures. Red light promoted germination of Amaranthus lividus, Portulaca oleracea, and A. retroflexus, but far-red light inhibited germination. Germination resposnse of A. retroflexus, A. lividus, and P. oleracea showed reversible reaction to red/far-red light, and thus it seemed that phytochrome was involoved in seed germination, Echinochloa crusgali and Eleusine indica showed higher germination percentage under the conditions of continuous illumination of red, white, and bule lights, and thus it was estimated that blue light pigment (HIR, high irradiation reaction) related to long time illumination was involved in germination in addition to phytochrome.

• Animal Systematics, Evolution and Diversity
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• v.9 no.2
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• pp.261-280
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• 1993

The marine hydroids of Cheju Island in this work identified into 46 species and/or subspecies of 25 genera in 10 families. Of which four species: Rhizocaulus chinensis, Obelia bicuspidata, Sertularia desmoides and Plumularia spinulosa are new to the hydroid fauna of Cheju Island and four species: Hebella parastica, Campanularia groenlandica, Campanularia everta and Sertulareffa natalensis are new to the Korean fauna. Adding these eight species to the previous known species (83 species and/or subspecies) in Cheju Island, the hydroid fauna in Cheju Island identified up to date consists of 91 species and/or subspecies of 41 genera in 12 families. Macrorhynchia phoenicea is dominant species which occur in 10 points, Aglaophenia suensonii in eight points. 71 species (78%) occur in Songsanp'o, 43 species (47%) in Munsom, 26 species (29%) in Supsom, 13 species (14%) in Wimi-ri and 11 species (12%) in P - omsom in order. Thirty-three percent (30 species) of the hydroids of Cheju Island was only found in Cheju Island.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.882-887
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• 1997

Quantitative determination of sulforaphane, S-methylsulfinylbutyl isothiocyanate in 20 cruciferous vegetables of Korean origin was performed. Homogenate of vegetable was extracted with dichloromethane, and the extract, after drying, was subjected to GC/MS analysis, which was based on single ion monitoring (SIM) at m/z 72, 160, 55, 114 and 177. The content of sulforaphane was found to be the highest in the extract of broccoli $(80.2{\sim}617.7\;ppm)$ followed by turnip $(15.4{\sim}23.1\;ppm)$, red cabbage $(9.9{\sim}32.1\;ppm),\;radish\;(5.5{\sim}8.8\;ppm)$ and kale (8 ppm). Among various cultivars of broccoli, broccoli '1243' and broccoli 'Pilgrim' showed higher content of sulforaphane than others. Especially, in the stem of broccoli '1243' and the floret of broccoli 'Pilgrim' the amount of sulforaphane was the highest (>700 ppm). Thus, the content of sulforaphane differed according to the cultivars and the portion of the vegetables.