• Korean Journal of Food Science and Technology
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• v.47 no.2
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• pp.240-245
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• 2015

The principal objective of this study was to investigate the antioxidant and synergistic effects of fruit and vegetable concentrates. Ten foods from two categories, including fruits (raspberry, blackberry, blueberry, acai berry, aronia, cranberry, wild berry, and red grape) and vegetables (spinach and cabbage) were combined in pairs. The antioxidant activity of the individual and combined samples was measured using DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) and FRAP (ferric reducing antioxidant power) assays. Synergistic antioxidant activities of the combinations of cabbage and acai berry, and blueberry and cranberry showed the most significant (p<0.05) increase in the DPPH and FRAP assays, respectively. In addition, the combination of cabbage and red grape demonstrated significantly high synergistic interaction in both DPPH and FRAP assays (p<0.05). These results indicate the importance of strategic selection of foods and their composition ratio for maximum synergistic antioxidant activity.

• Korean Journal of Weed Science
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• v.17 no.3
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• pp.288-294
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• 1997

Field and pot expeiments were carried out to evaluate the interaction between quinclorac and bensulfuron-methyl on growth of the rice plants(Oryza sativa L. cv. Choocheongbyeo) at 20, 45, 65 days-old stages. Quinclorac and bensulfuron-methyl showed antagonistic interaction at both stages, which were detected by the Chisaka's method at isobles of 10% growth inhibition. The antagonism indices were -0.63 and -1.67 at 20 and 65 days-old seedling stages, respectively. Leaf-rolling of rice occurred when quinclorac was applied at 600g ai/ha or more at 20 days-old seedling stage, while it occured at the dose of 900g ai/ha at 65 days-old stage. Bensulfuron-methyl reduced plant height and dry weight as well as tiller production at both stages. Leaf-rolling of rice was reduced when mixture of quinclorac and bensulfuron-methyl was applied due to antagonism of the two herbicides. High temperatures increased the phytotoxicity of bensulfuron-methyl, while the phytotoxicity caused by quinclorac alone was not responsive to temperature. The antagonistic effect between quinclorac and bensulfuron-methyl increased at low temperature as tested by the Colby's method.

• Agrochemical news magazine
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• v.22 no.9 s.172
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• pp.18-21
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• 2001

• Proceedings of the Optical Society of Korea Conference
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• 1988.06a
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• pp.82-85
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• 1988

임계 연계용액에서의 DC Kerr 효과를 측정하고 임계온도 근처에서 Kerr상수가 발산하는 등의 임계 현상이 나타남을 관측하고 임계지수를 측정한다. 이로부터 현상학적 모델인 방울모델(droplet model) 의 타당성을 조사한다.

• Korean Journal of Weed Science
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• v.8 no.3
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• pp.237-243
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• 1988

Field study was conducted to evaluate safening effect of fenclorim (4,6-dichloro-2-phenyl pyrimidine) against benthiocarb, butachlor, and pretilachlor injury in rice plants under vinyl-covered subirrigated seedbed. Combinated application of benthiocarb 210, and 315 g ai/10a with fenclorim 10 g ai/10a or higher concentration, butachlor 180, and 270 g ai/10a with fenclorim 20 g ai/10a or higher concentration, and pretilachlor 60, and 90 g ai/10a with fenclorim 30 g ai/10a reduced herbicide injury of rice, and thus increased standing, plant height, tillers, and dry weight of rice plants compared to no combined application of fenclorim.

• Research in Plant Disease
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• v.20 no.3
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• pp.227-233
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• 2014

The mixture (MX) of acetic acid (AA) and lactic acid (LA) was examined for its effectiveness in the control of the pine wood nematode Bursaphelenchus xylophilus contaminated in cymbidium culture medium. Nematode mortality in vitro was nearly 100% in AA and MX at the concentrations of 5.0-1.0% (pH 2.6 - 4.2) and in LA only at 5.0% (pH 3.5), but lowered at concentrations of 0.5-0.1% (pH 5.1-6.9) more significantly in LA than AA and MX. MX of most concentrations caused higher nematode mortality than the average response to AA and LA. All treatments of MX (0.5% and 0.25%), fosthiazate (standard and double concentrations) and culture dilution of Paenibacillus polymyxa GBR-1 ($10^7$colony-forming units/ml) reduced significantly the nematode populations in the cymbidium culture medium, compared to non-treatment control, with no significant difference among the treatments. No phytotoxicity occurred in all treatments. pH of the medium with the time after treatment and growths of 2-year-old cymbidium were not significantly different among treatments. Considering the safety and price of the organic acids, use of MX in the processes for culturing cymbidium may be a practically reliable and eco-friendly way in the control of the quarantine nematode in cymbidium.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.58-65
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• 1996

The effects of sodium carbonate (Na), potassuim carbonate (K) and their mixtures (Na/K=0.7-2.0) on pasting properties by amylograph and mixing properties by farinograph of wheat flour (9.45% protein), and of alkali mixtures (0.16%) on noodle property were examined. The concentrations of alkali used were 0.08%, 0.10% and 0.16% based on flour weight (14% mb). The salt (1.7%) and alkali decreased the initial pasting temperature but increased the amylograph peak viscosity. The peak viscosity increased with the increase of alkali concentration, but the mixing ratio at a fixed concentration had no effect on peak viscosity. The farinograph absorption decreased by salt, but the effect of salt diminished in the presence of alkali. The salt and alkali increased the farinograph stability, of which the former was more pronounced. The effect of alkali alone and mixtures in the presence of salt on amylograph and farinograph were essentially the same regardless the concentrations and mixing ratios. The yellowness and breaking force of dry noodle prepared with salt and alkali was higher than that prepared with salt only. The weight and volume gain of the optimum cooked noodle remained essentially constant, but the shear force and compression force were increased by the alkali.

• Membrane Journal
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• v.11 no.4
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• pp.161-169
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• 2001

Single and mixed particle suspensions of kaolin, bentonite, starch and PMMA were carried out using a dead-end Amicon fi1tration cell with microfilteration membranes. The experimental data of permeate fluxes were fitted by the constant pressure fi1tration models in order to investigate fouling steps. In 0.1 wt% mixed solution of equal amount of kaolin and starch, the permeation flux was about 30% lower than the average of each particle flux. However, the permeation flux for kaolin/PMMA mixed solution was about 10% higher than the average of each particle flux. In the cases of bentonite and PMMA or starch mired solution, the improvement effect on permeation flux was weaken than that of kaolin mixed solution. Also, the membrane fouling resistance for mixed particle solution of equal amount of kaolin and starch was minimum at 0.05 wt% particle concentration.

• Culinary science and hospitality research
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• v.9 no.4
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• pp.1-12
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• 2003

This study was conducted to evaluating the antioxidative activities of waffle by natural antioxidants combination (tocopherol, rosemary extract and tea polyphenol) and packaging. Waffle stored at $25^{\circ}C$ and 35$^{\circ}C$ for 70 days were evaluated for acid value, peroxide value and Q$_{10}$ value. Tocopherol, either alone or with rosemary and tea polyphenol, was highly effective in inhibiting lipid oxidation of waffle at $25^{\circ}C$ and 35$^{\circ}C$. Especially among them, rosemary extract exhibited the best synergistic effect, as determined by peroxide value measurement. Waffle was then packaged under the following packing materials (OPP/DL/VMCPP, PET/DL/VMCCP). As the temperature condition, the modified atmosphere decrease in waffle package and increase peroxide value. This result indicated that the PET package was more effective in reducing oxidation than the OPP package.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.130-130
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• 2001

버섯은 특유의 향과 풍미 뿐 아니라 단백질, 다당류, 비타민, 무기질 등을 고루 함유란 저칼로리 영양식품으로서 가치가 높고, 최근에는 생체방어, 항상성 유지, 질병의 회복뿐만 아니라 암, 뇌졸중, 심장병 등의 성인병에 대한 예방과 개선효과가 있는 것으로 알려져 기능성 식품소재로서 활용가치가 높아지고 있다. 그러나 버섯류는 대부분 생체 또는 건조품으로 소비되고 있으며 재배기술이 개선되어 점진적으로 생산량이 증가되나. 수요가 이를 따르지 못해 계절적 공급과잉으로 가격파동이 우려된다. 따라서 출하조절과 버섯 수요를 확대를 위하여 영지, 표고, 눈꽃동충하초 그리고 번데기동충하초를 이용한 버섯젤리의 제조와 제품의 색도, 물성 및 기호도를 조사 비교하였다. 버섯 젤리 제조를 위한 추출액의 적정혼합비율을 선발한 결과, 영지버섯 젤리는 버섯추출액 85%, 대추추출액 10%, 황기추출액 5%를 혼합했을 때, 표고버섯 젤리는 버섯추출액 80%, 대추추출액 10%, 감초추출액 5%, 오미자추출액 5%를 혼합했을 때, 눈꽃동충하초와 번데기동충하초 젤리는 버섯추출액 85%, 대추추출액 10%, 감초추출액 5%를 혼합했을 때 가장 우수하였다. 젤화제 종류별로 버섯 추출액에 대한 응고 효과는 모든 버섯에 대해 carrageenan이 가장 효과적이었다. 버섯 젤리의 색도는 carrageenan 첨가량에 따라 큰 차이가 없었고, hardness, gumminess, chewiness는 증가하는 경향이었다. 관능은 젤화가 완전히 이루어지면서 hardness가 낮은 carrageenan 0.6% 첨가가 가장 우수하였다.