• 한국약용작물학회:학술대회논문집
• /
• 한국약용작물학회 2008년도 추계학술발표회
• /
• pp.388-389
• /
• 2008

• The Journal of Korean Medical History
• /
• 제21권1호
• /
• pp.109-115
• /
• 2008

Bean sprouts have been one of the vital food for our ancestor for a long time. They were also hardy wild plants or first-aid medicine for needy people. Even nowadays they are served at table. For examples, bean curd, bean-curd dregs, bean sprouts, soybean paste, fermented soybeans, hot pepper paste, and soy are our daily food. Moreover bean sprouts are widely favored at the age of the well-being. Bean sprouts for a recover from a hangover, soybean paste for the prevention of cancer, beans leaf as the best well-being food for a diet, and so on. Thus the paper explains the origin of bean sprouts and their application as a food or medicinal stuff with the analysis of the various and wide-spread records.

• Korean Journal of Environmental Agriculture
• /
• 제14권3호
• /
• pp.296-301
• /
• 1995

For studying the role of acetone and surfactant in solution, and selecting the best surfactant for spray solution in herbicide screening, the solubilizability of 6 nonionic surfactant-acetone aqueous solutions to 18 herbicide technicals, their foliar wettability and phytotoxicity to soybean and rice plant were tested and evaluated. The solubilizability of surfactant-acetone aqueous solutions to herbicide technicals was dependent on the acetone content of solutions, and was less affected by nonionic surfactant. Foliar wettability of the surfactant solutions was good to soybean, but only polyoxyethylene lauryl ether HLB 13.6(LE-13.6) solution showed good wettability to rice plant within the concentration range of no phytotoxicity. Tween 20(0.1%), LE-13.6(0.01%) and polyoxyethylene nonylphenyl ether HLB 16.0(0.01%) solutions didn't induce phytotoxicity to soybean, and most of the surfactant solutions didn't induce phytotoxicity to rice plant. There was no surfactant that showed superior emulsifiability to various herbicide technicals, good foliar wettability to plants, and no phytotoxicity, but LE-13.6 was better than others.

• Journal of the East Asian Society of Dietary Life
• /
• 제13권6호
• /
• pp.601-607
• /
• 2003

This study was attempted to investigate the physicochemical changes during soybean-leaf water kimchis fermentation by adding wheat flour in cooking water. Soybean-leaf water kimchis with five different levels of wheat flour in cooking water(0%;A, 5%;B 10%;c, 15%;D, 20%;E) were tested for rhological parameters, fine structural changes, sensory evaluations and chemical analysis. The composition of the soybean-leaf was moisture (80.9%), protein(6.8%), fat(0.6%), ash(2.1%) and alkalinity (+14.9). The amount of reducing sugars of sample A and other samples were 0.75% and 1.08∼1.4% in the initial fermentation stage, but decreased to 0.3 and 0.43∼0.50% in the later fermentation stage, respectively. The pH of sample A decreased from 5.17 to 4.72 during the initial fermentation. On sample B, C, D and E, pH's decreased rapidly during the initial fermentation, but they did not change much in the later fermentation stage. The pectin contents of all samples decreased during 2nd and 4th day of fermentation, then the change was slow. The amount of hemicellulose. cellulose and lignin in terms of the DNF and ADF were varied from 4 to 33%, but the contents of them did not greatly changed during the fermentation. The sensory evaluation showed that both B and C samples had the good score in sweety taste, roasted nutty taste, and the ease of swallowing measured as chewiness. From these results, the optimum soybean-leaf water kimchis can be prepared when 200g soybean-leaf, 1000$m\ell$ water, 15g garlic, 3% red pepper powder and 5 ∼0% wheat flour were fermented at 20$^{\circ}C$ for 2 days.

• Journal of Korean Medical classics
• /
• 제23권6호
• /
• pp.27-44
• /
• 2010

In order to setup the diet guideline of five grains, five meats, five fruits, and five vegetables for the diseases of five organs, I reviewed the their tastes by comparing "Naekyeong" with "Euhakibmun", "Dongeuibogam". 'Ma(麻)' in "Naekyeong" means not a hemp, a ramie or a jute, but a sesame(胡麻;참깨). 'Maik(麥)' in it means both a barley(大麥;보리) and a wheat(小麥;밀). 'Guak(藿)' in it means bean leaves(콩잎), leaves of a red-bean(팥잎) or brown seaweed(海藻;미역). 'Gyu(葵)' in "Euhakibmun Jangbujobun(臟腑條分)" is a miswritten word for 'Welsh onion' caused by similarity of shape of word. Food of a salty taste according to five elemental arrangement in "Naekyeong" is really salty according to "Euhakibmun" and "Dongeuibogam". But a barley(大麥) and a wheat(小麥) of sour taste are bitter, a chicken of sour taste or hot taste is sweet, nonglutinous millet of sour taste is sweet, an apricot of bitter taste is hot, a sesame seed of sweet taste is sour, a nonglutinous rice of hot taste is sweet, and a horsemeat of hot taste is bitter according to them. There are two ways to recommend the food for diseases of five organs. One way is to promote or control the Qi(氣) of five organs according to "Somun(素問)" and "Euhakibmun Jangbujobun", the other way is to build up the Yin(陰血) of five organs according to "Yungchu(靈樞) five tastes(五味)". The two different ways are not contradictory to each other, but complement on the view point of their substances(體) or actions(用).

• Korean journal of applied entomology
• /
• 제8권
• /
• pp.25-28
• /
• 1969

In order to find out the effect of contactor to form appressorial structure of Glomerella glycines, this experiment was carried out by using several contactors such as cover glass. cellophane, vinyl and oil paper respectively. In the case of cover glass placed on a drop of conidial suspension of the fungus which is incubated on water agar for 12 hours, 67.7 percent of appressoria were resulted, whereas no appressorial structure was found in the control. Vinyl was known best physical contactor and cellophane, cover glass and oil paper were fairly good in that order. Effects of temperature, time and relative humidity on the formation of appressoria of G. glycines were similar to each of optimum growth range of temperature and relative humidity $25^{\circ}-30^{\circ}C$ and 70-100 Percent, respectively. In addition, maximum appressorial formation was resulted in the conidial suspension incubated on soybean leaves for 36 hours. No appressorium was found at above $35^{\circ}C$, below R.H. 70 percent and 5 hours incubation.

• Korean Journal of Weed Science
• /
• 제5권1호
• /
• pp.85-88
• /
• 1985

Leakage of electrolytes from leaf discs of treated bean (Phaseolus velgaris L.) plant was the criterion used to investigate the effect of four herbicides on the permeability of leaf-cell membrane. CGA 82725 (2-propynyl 2-((3, 5-dichloro-2 pyridinyl) oxy) phenoxy prpanate) at $10^{-3}M$ increased significantly cell membrane permeability within 1 h after 12 h treatment. Significant increase in cell membrane permeability was also detected at $10^{-2}M$ of DOWCO 453 (Haloxy-methyl 2-(4 (3-chloro- 5-(trifuluoromethyl)-2-pyridinyl) phenoxy) propanate. The effect of dinoseb (2-(1-methylpropyl)-4, 6-dintrophenol) on cell premeability was detected at $10^{-4}M$ after 12h. The highest conductivity measurement was obtained from paraquat (1, 1'- dimethyl-4, 4'-bipyridinium ion). Increase in cell membrane permeability was not always associated with injury symptoms such as appearance of necrotic area in leaves.

• Proceedings of the Plant Resources Society of Korea Conference
• /
• 한국자원식물학회 2023년도 임시총회 및 춘계학술대회
• /
• pp.64-64
• /
• 2023

콩은 중요한 식량 작물로 단백질, 기름 및 이차대사산물인 이소플라본을 다량으로 함유하고 있다. 이소플라본은 폴리페놀의 일종으로 일부 암을 예방하며 심혈관 질환을 완화하는 데에도 도움을 준다고 알려져 있다. 콩에 인위적으로 식물호르몬인 ABA를 처리할 때 이차대사산물인 kaempferol의 함량이 증가한다고 보고 되었다. 따라서 이 연구는 식물 생장조정제 처리가 콩잎의 이소플라본 함량에 미치는 영향을 알아보기 위해 수행되었다. 연구는 밀양 남부작물부 유리온실에서 수행되었으며, 콩(품종:선풍)은 와그너포트 1/2000에 1주 2본 파종하여 재배하였다. Ethephone(500, 1000, 2000 ppm)과 ABA(100, 200, 400 ppm)를 사용하였으며 각각 R2, R5, R7기에 처리하였다. 처리 후 잎을 5일 간격으로 3회 채취하여 이소플라본 6종과 쿠메스트롤의 함량을 분석하였다. 초고성능 액체 크로마토그래피(Acquity UPLC H-Class system, Waters)를 사용하여 분석하였다. 이소플라본 함량은 R5 단계에서 전반적으로 높게 나타났으며, R2 및 R7 단계에서는 무처리와 유사한 수준을 보였다. ABA를 처리하였을 때 생장조정제 간의 차이가 에테폰보다 더 큰 것으로 나타났다. 쿠메스트롤 함량은 처리시간에 따라 R7, R5, R2 순으로 높은 것으로 확인되었으며, 처리시간이 지날수록 함량이 증가함을 알 수 있었다. 생장조정제 처리에 쿠메스트롤 함량은 ABA보다 에세폰 처리 시 더 높은 경향을 보였다.

• Korean journal of applied entomology
• /
• 제36권1호
• /
• pp.48-54
• /
• 1997

This study was conducted to determine the effect of temperatures and food sources on the egg and larval developmentof the tobacco cutworm, Spodoptera litura Fabricius. The hatchability of egg masses of S. liturawas 100% on the leaf of soybean, perilla and sweet potato in any given temperature regimes, while the hatchabilitywas only 65-8796 when reared on the pulp paper and decreased as temperature increased. Egg durationwas not significantly different among different food sources within each temperature. However, egg duration at32$^{\circ}$C was shorter than that at 24$^{\circ}$C and 28$^{\circ}$C. During the early larval development, at 28$^{\circ}$C and 32$^{\circ}$C the larvafed on sweet potato leaf was heavier than those fed on soybean and perilla leaves and the opposite case wastrue during mid-larval development stage. However, larval weight at 24$^{\circ}$C was heavier on sweet potato leafthan that on soybean and perilla leaves until 12 days after hatching. This result was probably due to relativelyslower developmental rate at 24$^{\circ}$C compared to 28$^{\circ}$C and 32$^{\circ}$C. The mean larval mortality was 68.896, 44.5%and 33.8% at 24$^{\circ}$C. 28$^{\circ}$C and 32"C, respectively. The lowest mortality was observed on soybena leaf and followedby perilla and sweet potato leaves, and artificial diet regardless of temperature conditions. The durationwas the shortest when they fed on soybean leaf, and followed by perilla and sweet potato leaves and artificialdiet. Larval durations were 23.6-30.4 days at 24$^{\circ}$C. 18.6-22.3 days at 28$^{\circ}$C and 14.5-18.0 days at 32$^{\circ}$C. Thethreshold temperatures of egg and larva of S. litura were about 6.l"C and 10.9"C, respectively.t 6.l"C and 10.9"C, respectively.pectively.

• Journal of Food Hygiene and Safety
• /
• 제27권1호
• /
• pp.87-95
• /
• 2012

This study was investigated to determine the contamination levels of total aerobic bacteria, coliform group, $E.$ $coli$ and food-borne pathogens of side dishes from 2 traditional markets (100 samples) and 2 super markets (100 samples) located on Ulsan. The levels (range) of total aerobic bacteria was 4.75 log CFU/g (1.60~6.92 log CFU/g) in traditional market and 4.62 log CFU/g (2.00~6.46 log CFU/g) in super market, respectively. Coliform was detected in 64 and 66 samples sold at traditional markets and super markets, respectively. $E.$ $coli$ was detected in 4 and 6 samples sold at traditional markets and super markets, respectively. The food-borne pathogens, namely $Bacillus$ $cereus$ and $Listeria$ $monocytogenes$ were detected in 1 sample sold at traditional markets, respectively, and $Bacillus$ $cereus$ was detected in 4 samples sold at super markets. However, other pathogens such as $Salmonella$ spp., $Shigella$ spp., $Vibrio$ $parahaemolyticus$, $Yersinia$ $enterocolitica$, $Clostridium$ $perfringens$, $Camphylobacter$ $jejuni$ and Pathogenic $E.$ $coli$ were not detected. The $Saengchae$ and $Seasoned$ $Jeotgal$ were relatively vulnerable compared to the others in the food-borne pathogens.