• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.482-490
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• 2017

This study was carried out to analyze the pasting and antioxidant characteristics of cooked mixed grains consisting of germinated millet and rice with varying addition rates and cooking methods. In this study, we chose two foxtail millets: glutinous ('Samdachal') and non-glutinous ('Samdame'), along with a glutinous proso millet ('Ibaekchal'). Cooked mixed grain rice-added germinated millet was cooked by general and high pressure cooking methods, with and without fermented alcohol. The peak and trough viscosity of germinated millet were decreased significantly with increasing amounts of germinated millet. The phenolic compounds and radical scavenging activity of cooked rice-added germinated millet increased significantly with the addition of germinated millet (p<0.05). The total polyphenol contents of cooked rice-added germinated Samdachal, Samdame, and Ibaekchal were 127.74~194.11, 128.20~192.56, and $128.88{\sim}171.28{\mu}g\;GAE/g$, respectively. The total flavonoid contents were 13.79~30.23, 14.77~25.99, and $15.28{\sim}29.56{\mu}g\;CE/g$, respectively. DPPH and ABTS radical scavenging activities were 3.31~5.73 and 6.31~9.69 mg TE/100 g for cooked rice-added germinated Samdachal; 3.14~8.58 and 6.05~10.19 mg TE/100 g for Samdame; and 3.37~7.45 and 6.27~9.27 mg TE/100 g for Ibaekchal, respectively. In this study, phenolic compounds and radical scavenging activity of cooked mixed grain rice-added germinated millet with different addition rates and cooking methods can be used as basic data for manufacturing processed products.

• Research in Plant Disease
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• v.12 no.3
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• pp.298-302
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• 2006

An isolate of Cucumber mosaic virus(CMV), called as Can-CMV, was originally isolated from Canna generalis showing typical streak mosaic foliar symptoms, and its properties were investigated in this study. Whereas all known isolates of CMV could induce symptoms on their systemic hosts(four kinds of Nicotiana spp and a zucchini squash), Can-CMV induced no symptoms on its systemic hosts tested. Replication and movement of the virus on upper leaves as well as inoculated leaves-were confirmed by RT-PCR suggesting that Can-CMV could only infect systemically on N. benthamiana and N. glutinosa. Size of local lesions on the Can-CMV-inoculated leaves of Chenopodium amaranticolor was much smaller than that of Fny-CMV. Whereas Fny-CMV and LS-CMV could induce distinct necrotic local lesions on Vigna unguiculata 2 to 3 days postinoculation(dpi), chlorotic spots symptom was expressed by Can-CMV 4 to 5 dpi. Virus-specific 4 kinds of dsRNAs were isolated from leaves of N. benthamiana infected with Can-CMV, and these dsRNAs corresponded to the viral genomic RNAs and subgenomic RNAs and their patterns were indistinguishable to those of Fny-CMV and LS-CMV. By restriction mapping analysis of 950 bp of RT-PCR amplified products of coat protein gene of the virus as well as by serological analysis of gel diffusion test, Can-CMV belongs to a typical member of CMV subgroup IA. These results suggest that the Can-CMV isolated from C. generalis possesses unique pathological properties to understand further insight into the various interactions between virus and host.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.65 no.1
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• pp.40-46
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• 2020

In this study, we examined the quality of fish cakes prepared using the flour obtained from the following different rice varieties: Baekogchal, Dodamssal, Hangaru, Jeogjinju 2, Josaengheugchal, Saeminyeon, Saeilmi, and Shingil. The moisture content of the fish paste containing rice flour ranged from 67.40% to 69.90%, and was highest in the paste prepared using Baekogchal flour. The lipid and protein contents of the paste ranged from 0.05% to 0.43% and 11.36% to 11.69%, respectively, whereas the carbohydrate content was between 10.36% and 12.32%, and was highest in the paste prepared using Jeogjinju 2 flour. Fish cakes prepared using the flour from Baekogchal, Jeogjinju 2, and Josaengheugchal rice were found to have the hardest consistency. Sensory evaluations indicated that fish cakes prepared using Shingil flour had the best texture. Furthermore, the total polyphenol content was significantly higher in the fish cakes prepared using Josaengheugchal flour (165.12 mg GAE/100 g), whereas the DPPH and ABTS radical scavenging activities were significantly higher in the fish cakes prepared using Josaengheugchal flour (39.37 and 175.37 mg TE/100 g, respectively). In conclusion, we confirmed that the quality of fish cakes is affected by the characteristics of the flours obtained from different rice varieties. Among the varieties assessed, the quality of Shingil and Josaengheugchal varieties was suitable for preparing rice-containing fish cakes.

• Food Science and Preservation
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• v.24 no.6
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• pp.865-870
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• 2017

Yogurt is produced by fermentation of milk using bacteria known as "yogurt cultures". Most of these bacteria are probiotics such as Lactobacillus delbrueckii subsp. bulgaricus, Lb. rhamnosus, Streptococcus thermophilus, and Bifidobacterium. The domestic fermented milk market is increasing, and about 30 companies are producing yogurt. The purpose of this study was to analyze the quality characteristics of domestic commercial liquid yogurt. Total 30types of commercial yogurts were sampled and their physicochemicial properties, including pH, sugar content, acidity, viscosity, and microbial characteristics of lactic acid bacteria counts, were measured. Commercial liquid type yogurt showed a pH of 4.5, sugar content of 7.4-21.2%, total acid content of 0.4-0.9%, and viscosity of 0.1-250 cP. In terms of microbial populations, lactic acid bacteria counts were 7.2-11.3 log CFU/mL and anaerobic lactic acid bacteria counts were 8.0-11.5 log CFU/mL. The quality characteristics differed depending on the constituents of the sample and the microorganisms used. These results are related to the quality characteristics of yogurts and are useful for identifying new trends in the domestic fermented milk industry.

• Research in Plant Disease
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• v.14 no.1
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• pp.15-20
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• 2008

Three isolates of Cucumber mosaic virus (CMV) were isolated from weed hosts showing typical mosaic symptoms, and some properties of the viruses were investigated. CMV isolates, designated as Is-CMV, Jd-CMV and Pla-CMV from Isodon inflexus, Jeffersonia dubia and Phryma leptostachya var. asiatica, respectively, were identified and characterized by biological reaction in several host plants, serological property, dsRNA analysis, reverse transcription-polymerase chain reaction (RT-PCR), restriction fragment-length polymorphism (RFLP). All isolates systemically infected in Nicotiana benthamiana, Cucurbita pepo cv. Black beauty and Cucumis sativus, and did not reveal any differences in these host plants between the isolates. However, remarkable difference in the symptoms was found between the CMVs in Capsicum annuum. Is-CMV induced an asymptomatic symptoms, while Jd-CMV and Pla-CMV produced severe mosaic symptoms in C. annuum plants. In dsRNA analysis, all isolates revealed four major bands with estimated molecular size of 3.4, 3.2, 2.1 and 1.0 kbp. The cDNAs of coat protein gene of the isolates were amplified by RT-PCR using a genus-specific single pair primers that designed to amplify a DNA fragment of approximately ranging from 938 to 966 bp. By restriction mapping analysis using RFLP of the RT-PCR products as well as by serological properties of gel diffusion test, the CMV isolates belong to a typical members of CMV subgroup IA. This is the first report on the occurrence of CMV in the three weed hosts.

• Journal of Bio-Environment Control
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• v.19 no.2
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• pp.70-76
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• 2010

To investigate the ground water quality status for paprika hydroponics for export, its pH, EC (electrical conductivity) and inorganic ion concentrations were analyzed in Gangwan-do (27 samples), Gyeonsangnam-do (77 samples) and Jeollanam-do (54 samples) from November 2008 to September 2009. The average values of several components in ground water were as follows; 7.20 (6.57~7.54) in pH, 0.31 (0.05~0.49) $dS{\cdot}m^{-1}$ in EC, 97.81 (35.37~161.11) in $HCO_3$, 5.68 (0.45~15.48) in T-N, 0.67 (0.15~0.70) in P, 2.53 (0.59~6.70) in K, 35.68 (4.15~80.70) in Ca, 7.35 (1.46~14.87) in Mg, 17.89 (3.31~34.82) in Na, 0.01 (0~0.05) in Fe, 0.09 (0~0.51) in Mn, 0.06 (0~0.07) in Zn, and 0.03 (0~0.10) $mg{\cdot}L^{-1}$ in Cu, respectively. The values of pH, EC, $HCO_3$, Ca, Mg and Na in ground water were different depending on areas and farms. Frequency rates were 92.6% of pH 5.0~8.0, 89.3% of EC < 0.5 $dS{\cdot}m^{-1}$, 69.5% of $HCO_3$ < 100, 97.5% of Na < 30, 88.5% of Ca < 40, 97.5% of Mg < 20, 90.1% of Fe < 0.05, 99.6% of Mn < 0.6, and 98.3% of Zn < 0.5 $mg{\cdot}L^{-1}$, respectively, which can be used for nutrient fertilizers in hydroponics. The percentage of suitable water quality was 46.3% as 70 sites among the all analyzed ions. The pH value showed high significance of correlations with EC, Mg, $HCO_3$, Na, and Fe. Also the EC value showed high positive significance with T-N, K, Ca, Mg, $HCO_3$, Na and Mn.

• Journal of the Korean Society of Food Culture
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• v.20 no.4
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• pp.426-432
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• 2005

To develop a low-temperature and long-term fermented Baechu kimchi, kimchi was prepared according to a recipe of specific ratio with major and minor ingredients and adjusted its final salinity to 3.7%. Baechu kimchi fermented at $15{\pm}1^{\circ}C$ 24 hours and transferred them into in a refrigerator only for kimchi, and then continued to ferment at $-1{\pm}1^{\circ}C$ for 30 weeks to make a low-temperature and long-term fermented kimchi. The initial cutting force of 8.45kgf dropped gradually and reached to 5.19kgf after 30 weeks of fermentation. In compression force the gumminess, hardness and chewiness of Baechu kimchi showed a great decrease during the fermentation, but the springiness and adhesiveness increased in slight. Correlation coefficient between the chewiness and gumminess was the highest(r=0.879). In spite of sensory evaluation scores of the appearance and texture were the highest on 0 day of fermentation, the saltiness was evaluated the worst to eat. Scores for sourness and carbonated flavor were the best during 18 to 22 weeks of fermentation, and overall acceptability was the best after 14 weeks of fermentation. Very high correlation coefficients were revealed between the sourness and carbonated flavor(r=0.813) and between the sourness and off-flavor(r=0.805). According to these results we concluded that the best low-temperature and long-term fermented Baechu kimchi prepared with 3.7% salinity and fermented at $15{\pm}1^{\circ}C$ for 24 hours and then transferred into a kimchi refrigerator at $-1{\pm}1^{\circ}C$, and completed the fermentation for 18 weeks.

• Korean Journal of Environment and Ecology
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• v.18 no.3
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• pp.306-315
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• 2004

Yangjae stream, stretching through Seocho-gu and Gangnam-gu, is a representative city stream with its environmentally friendly stream makeover project model, launched in 1995. The district of Gangnam-gu, the subject of this study, is under high pressure from the residents for its use as a huge residential areas close to the stream. The study has two main purposes. The first is to identify the condition and characteristic of utilization of Yangjae stream which is currently being increased in use by the stream restoration. Secondly, the study aims to suggest the environment-friendly management to accomplish arrangement of the naturally friendly stream based on the identification survey, The result from the user survey with 303 valid answer sheets show that the people from neighboring residential areas use this stream a lot doing exercising(51.8%) and taking a walk(24.4%) in their free time. Also regular use rate is high, and people are likely to use it alone(30.4%) or as a family(28.4%). With regard to the need of facility increase, even though the respondents required resting places in the shade(80.8%) most, overall, additional introduction of facilities was analyzed as unnecessary(78.8%). safety issue(22.0%) and a lack of convenience facilities(17.6%) and resting places in the shade(16.6%) are pointed as main problems while the users are generally satisfied(59.5%) with the stream. Improving walk-way and planting trees for shade on the slope were designed as a solution for these problems. For securing safety through improvement of walk-way, the scattering of pressure of current walk with building new walk using berms was presented. In order to increase safety on the walk-way(see above figure), the study proposes to build a new walk-way with berms to disperse excessive pressure. It also suggests the tree planting to provide shade in the stream and to make a provision for the planting of forest trees in the current law.

• Journal of agricultural medicine and community health
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• v.28 no.2
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• pp.155-169
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• 2003

Objectives: The purpose of this study is to provide data for the improvement of hypertension management of community health practitioner posts through the study on hypertension management in community health practitioner posts. Methods: A questionnaire was mailed to 700 community health practitioners and 205 of them responded during the period from March 13, 2003 to May 13. The survey results were analyzed using SPSS program, version 11. Results: The results are as follows; 1. There are two major activities in a hypertension prevention project for community: health education and early detection. About 57% of community health care practitioners perform a health education for community people four times a year. The 64.5% of them used the materials for health education provided from a community health center and 22.1% of them performed a post-evaluation. The main method of early detection of hypertension was measurement of blood pressure of person to visit, which was 96.1%. Other methods included home visiting(89.3%), a referral from community hospitals and other resources(49.1%), health promotion events(39.5%), and a review of medical records(35.7%). 2. For the registration and management of patients with hypertension, about 36% of community health centers used a special form and more than 50% of them have registered patients who were managed by other health care institutions in the community. A computerized program was used for the management of patients with hypertension in 68.5% of them. More than 60% of them responded that it was used for report, treatment, and follow-up of patients with hypertension.

• Journal of Life Science
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• v.18 no.12
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• pp.1728-1732
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• 2008

This study was performed to investigate the bionomical characteristics of Luciola lateralis in Korea. Imago's longevity of female was $17.5{\pm}0.7$ and male was $20.6{\pm}1.0$ days at $23^{\circ}C$, R.H. 80%, and significant difference was not occurred in breeding density. Pre-oviposition period was a pair $2.8{\pm}1.5$, two pairs $2.5{\pm}1.5$, three pairs $1.7{\pm}0.7$, four pairs $1.3{\pm}0.5$ days and pre-oviposition period was shorten in higher breeding density. The mean of laying eggs was $248.9{\pm}80.7$, was not related breeding density. Daily oviposition rate was 1st day 20.8%, 2nd 17.3%, 3rd 14.3%, 4th 12.7%, 5th 7.0%, the rate was highest in 1st day and gradually reduced. Egg period was $21.8{\pm}0.7$ days and hatchability was $95.5{\pm}4.8%$. Larval instar was identified the 9th instar, the evidence was able to its skin and marking pattern. Larval period of each instar was 1st $1.0{\pm}0.1$, 2nd $3.3{\pm}0.2$, 3rd $10.2{\pm}1.0$, 4th $6.8{\pm}0.5$, 5th $6.9{\pm}2.0$, 6th $15.4{\pm}4.1$, 7th $18.3{\pm}5.9$, 8th $25.8{\pm}8.7$, 9th $31.2{\pm}13.2$ days. Matured 9th larva was made of cocoon during $2.8{\pm}0.8$ days and pre-pupal, pupal period was $4.6{\pm}0.9$, $5.6{\pm}0.7$ days. Imago was made hard hind wing during $3.8{\pm}0.4$ days in cocoon and come out.