• Journal of Practical Agriculture & Fisheries Research
• /
• v.25 no.1
• /
• pp.20-35
• /
• 2023

Chemical preservatives have a good effect on antibacterial activity, but many side effects on the human body have been reported. Recently, the development of natural preservatives that are harmless to the human body and have preservative functions and self-efficacy is active. In addition, in order to increase the absorption rate of natural products by the human body, the method of fermentation using strains is also increasing. Therefore, this study selected varieties that are harmless to the human body and have good antibacterial activity. 1. The yield of origin, thickness and solvent was investigated. Scutellaria baicalensis Georgi was made in China and received a yield of 21.88% from 50% ethyl alcohol extract. Salvia miltiorrhiza Bunge was made in Korea and received a yield of 25.62% from 50% ethyl alcohol extract. Dryopteris crassirhizoma Nakai was made in China and received a yield of 6.50% from 70% ethyl alcohol extract. 2. The solid fermentation with the S. baicalensis and S. miltiorrhiza with B. Subtilis yield gained 24.40%, 39.30%, and D. crassirhizoma obtained 11.10% yield when fermented with L. casei. 3. After the liquid fermentation, a clear zone of 9mm was identified for the S. aureus strain in the S. baicalensis, and the antibacterial activity was not confirmed in S. miltiorrhiza and D. crassirhizoma. 4. When the S. baicalensis was fermented with L. Casei, it showed high antibacterial activity in C. albicans and S. aureus. S. miltiorrhiza showed antibacterial activity in S. aureus when it was solid with S. cerevisiae. When the spectators were solid with L. casei and S. cerevisiae, antibacterial activity was high in E. coli and S. aureus. Overall, the antibacterial activity after fermentation was much higher than when fermented. 5. The change in active ingredients was baicalin 101.57, baicalein 28.26, and wogonin 5.33mg/g in the S. baicalensis that did not ferment solid. When solid fermentation with S. cerevisiae, the content of baicalinin with baicalin 94.31, baicalein 30.41, and wogonin 3.57mg/g was found to have increased. S. miltiorrhiza that was not fermented, salvianolic acid A was 1.82mg/g, and when fermented with S. cerevisiae, it increased to 5.70mg/g. The active ingredients of the spectators were flavaspidic acid AP, flavaspidic acid PB, flavaspidic acid AB, and flavaspidic acid BB.

• Korean Journal of Weed Science
• /
• v.8 no.2
• /
• pp.158-163
• /
• 1988

Several factors affecting emergence and tuber formation of lowland perennial weeds were studied at the Yeongnam Crop Experiment Station in 1988. Period of tuber germination start to final tuber varied by species. Eleocharis kuroguwai and Sagittaria trifolia required longer than 10 days at $30^{\circ}C$ for this while Cyperus serotinus and S. pygmaea needed about 4 days. Application of gibberellic acid shortened this period while Uniconazole application delayed. E. kuroguwai and C. serotinus had ability to emerge under 20cm depth placement. However, S. trifolia could not emerge under 15cm depth. All species decreased their growth with increase in planting depth. E. kuroguwai had least correlated between dry matter production and tuber formation. Clipping of above ground part negatively related with tuber formation eventhough the effect of clipping time was differed by species. The most critical clipping time was 60 days after eremergence (DAE) for E. kuroguwai and 90 DAE for C. serotinus. Covering of colored polyethylene film was also related with tuber formation with varing effects. In general, the order of effectiveness for tuber formation were black. orange. blue and red. Application of Uniconazole and Pachlobutrazol effectively controlled the formation of tuber of E. kuroguwai and this effect enhanced by early application.

• Journal of The Korean Society of Grassland and Forage Science
• /
• v.38 no.2
• /
• pp.120-125
• /
• 2018

The study was conducted to determine effects on forage productivity, feed value, grazing intensity and livestock productivity in growing Korean native female goat grazing in native pasture. Its with average initial body weight of $14.10{\pm}3.6kg$ and an average age of 4 months were used in this study. Dry matter content of native pasture was the highest at $33.48{\pm}2.56%$ in June, and the content was significantly increased from spring to autumn (p<0.05). Crude protein was maintained between 11% and 12% on average. Nutrient content was maintained at a certain level in native pasture, but there were differences due to the different types of wild grasses produced in each season. The productivity of forage crops increased from June, but decreased after August and showed a characteristic of grassland where productivity decreased rapidly in spring and autumn. The average grazing intensity are 39 head/ha. Black goat average daily gain was 80.2g/d. The stable weight gain in grazing is that the nutrient requirement of the black goat was met by supplementing the concentrated feed during grazing. study, can be expected that the productivity of livestock can be increased through the proper feeding of supplementary feed and maintenance of grazing intensity.

• Journal of Elementary Mathematics Education in Korea
• /
• v.21 no.4
• /
• pp.663-686
• /
• 2017

The purpose of this study was to identify the effects of convergent approach of mathematics education on students' problem-solving ability and self-efficacy by designing and applying mathematics curriculum based on STEAM. The results are as follows. First, the test results between the two groups did not show any statistically significant difference in terms of problem solving ability, but the experimental group showed a higher average score than the comparative group. Compared with the standard deviation of the experimental group, It can be seen that the level of difference between students is great. This suggests that STEAM-based mathematics lessons have a positive effect on the problem solving ability of low-level students. Second, the results of the self-efficacy t-test of STEAM-based mathematics class showed statistically significant results at a 5% significance level. In the sub-domain, the preference for the difficulty of the mathematics task, except math self-confidence and the math self-regulation efficacy, were statistically significant at a 5% significance level. This study shows that STEAM-based mathematics classes have a positive effect on the students' positive aspects. Through the STEAM program, students learn that mathematics is connected with other fields, and it provides an opportunity to explore on their own, and they more became interested, motivated, and achievement. Also, through the results of the STEAM-based mathematics class, it can be seen that the expressive power and self-confidence are increased by using the non-formal representation outside of the existing formal representation center. The result of this study can be summarized as follows: A STEAM-based mathematics class has a positive effect on problem solving ability and self-efficacy. Therefore, it is interpreted that the application of the STEAM program focusing on mathematics accounts for education effectives.

• Journal of the East Asian Society of Dietary Life
• /
• v.10 no.2
• /
• pp.107-115
• /
• 2000

Preservative effects of natural preservatives, citric acid and salt on chopped garlic were investigated. Bacterial multiplying and browning of chopped garlic were very effectively repressed by 0.5-1% citric acid. Salt had an effect on the repression of bacteria multiplying and browning of chopped garlic except for 1% NaCl. Synergistic effect between citric acid and NaCl was also very good for decreasing bacteria multiplying and maintaining Hunter color of chopped garlic. Compounded effect of the GF. citric acid. and ascorbic acid was somewhat proper in the sensory evaluation of chopped garlic. And the sensory evaluation score was the highest in chopping size 3mm(diameter) and viscosity 4500cp. of chopped garlic.

• Microbiology and Biotechnology Letters
• /
• v.42 no.3
• /
• pp.267-274
• /
• 2014

High pressure processing (HPP) is a non-thermal method used to prevent bacterial growth in the food industry. Currently, pasteurization is the most common method in use for most milk processing, but this has the disadvantage that it leads to changes in the milk's nutritional and chemical properties. Therefore, the effects of HPP treatment on the microbiological and chemical properties of milk were investigated in this study. With the treatment of HPP at 600 MPa and $15^{\circ}C$ for 3 min, the quantity of microorganisms and lactic acid bacteria were reduced to the level of 2-3 log CFU/ml, and coliforms were not detected during a storage period of 15 d at $4^{\circ}C$. An analysis of milk proteins, such as ${\alpha}$-casein, ${\beta}$-casein, ${\kappa}$-casein, ${\alpha}$-lactalbumin, ${\beta}$-lactoglobulin by on-chip electorophoresis revealed that the electrophoretic pattern of the proteins from HPP-treated milk was different from that of conventionally treated commercial milk. While the quantities of vitamins and minerals in HPP-treated milk were seen to be comparable to amounts found in raw milk, the enzyme activity of lipase, protease and alkaline phosphatase after HPP treatment was reduced. These results suggest that HPP treatment is a viable method for the control of undesirable microorganisms in milk, allowing for minimal nutritional and chemical changes in the milk during the process.