• The Korean Journal of Ecology
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• v.27 no.3
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• pp.185-192
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• 2004

Vegetation established through the natural process, such as Quercus mongolica, Pinus densiflora, Q. variabilis, Q. acutissima, Carpinus laxiflora, Q. aliena and Q. serrata communities and artificially introduced vegetation, which are composed of Larix leptolepis and P. rigida plantations, are established in the mountainous land of the Mt. Songnisan National Park. On the other hand, the developed lands, which are consisted of agricultural folds, residential areas, commercial areas related to tourism, etc. appear in the lowland around streams. Based on the spatial distribution of vegetation, the southern district, which is attributed to Naesongni-myun by administrative system, showed higher natural degree and vegetation diversity. However, most of the other districts, which are attributed to Cheongcheon- and Chilseong-myuns, are covered with the Korean red pine forest, a product of artificial influence, and plantation also occupied higher percentage. Thereby both vegetation diversity and natural degree are lowering. A result of ordination by DCA showed that sands tended to be arranged by depending on the topographic condition. Species diversity of plant communities was higher in broad-leaved stands rather than in coniferous ones and in stands of the early stage than in ones of the late stage. The result of analysis on vegetation dynamics implied that vegetation of this region would be dominated by Carpinus laxiflora, Quercus mongolica and Pinus densiflora communities in the future. However, considered occurrence the of disturbance and response of vegetation on that, this estimation may different somewhat from an actual situation. Conservation strategies of the Mt. Songnisan National Park were discussed in viewpoints of landscape ecology, and conservation of major plant communities and biodiversity.

• Journal of the Korean Society of Costume
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• v.55 no.4 s.94
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• pp.38-48
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• 2005

This study is consider·ed about the relation or costume among Parhae, ancient Japan and Tang and the culture of this time commonly was influenced by Tang;s culture. The recorded items, which were exchanged from Parhae to Tang and ancient Japan, are the pelt of marten, seal, bear and tiger skin or Ammowhaha(암모화) Gu(구) and so on. Other items from Tang and ancient Japan to Parhae are various clothes and material like silk and so on. This Parhae's clothes made with leather obtained through hunting were the main product of Parhae and had been greatly famous in Tang and ancient Japan. At that time, Tang and ancient Japan had been only dependent on the agricultural life but had not been accustomed to the hunting life, and thereupon, the people in Tang and Nara Era had difficulties to get leather clothes. Accordingly, the leather products stood for the rich, and the people who purchased the leather products from Parhae were recognized as the rich. On the other hand, The prince and the royal family in Parhae were dispatched to Tang as Sooktwui(숙위). They paid a tribute to Tang and In return for it, Tang gave to Sookwui as well as to Parhae's envoys various items and clothes such as Po(포), belt(대), gold and silver Eodae(어대) and textile like a type of silk. These clothes were considered as the formal uniform like Kwanbok(관복) of Parhae. Specially, the time when Sookwui was sent to Tang rot-responded with the time when Tang gave formal uniform to Parhae's envoys. Therefore, we can confirm that the sending of Sookwui influenced to form uniform system of Parhae. In this exchange relation, there were several duplicated items showed, for example Po(포)-belt(대), Eui set(의일습), Eoeui(어의), Jobok(조복), Go(고). These items in Parhae were appeared in process of exchanging from Tang to Japan and from Tang to Parhae. At that time, the exchanges between Tang and Parhae were frequently active much more than those between Tang and Japan, and the acceptance of the culture from Tang was easier in Parhae than Japan in consideration of the geographical location. Therefore, those clothes could be understood as the items already used in Parhae and affected from Tang. These items in Parhae were appeared in process of exchanging from Tang to Japan and from Japan to Parhae. As a result, it is expected that the costumes, which Parhae took from Japan, are the same as those of Tang.

• Korean Journal of Soil Science and Fertilizer
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• v.38 no.1
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• pp.52-57
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• 2005

Previous studies showed that shell meal fertilizer from the oyster farming industry could be a potential inorganic soil amendment to increase Chinese cabbage productivity and to restore the soil nutrient balance in upland soil (Lee et al., 2004). Herein, shell meal fertilizer was applied at rates of 0, 4, 8, 12, and $16Mg\;ha^{-1}$ to upland soil (Pyeontaeg series, Fine silty, Typic Endoaquepts) for Chinese cabbage cultivation. We found available phosphate increased significantly with shell meal fertilizer application, due to high content of phosphate ($1.5g\;P_2O_5\;kg^{-1}$) in the applied shell meal fertilizer. In addition, high pH of shell meal fertilizer contributed to increase available phosphate content by neutralization of acidic soil. Total and residual P contents increased significantly with increasing shell meal fertilizer application, but we could not find any tendency in organic and inorganic P fraction. Of extractable P fraction, water-soluble phosphorus (W-P) and calcium-bound P (Ca-P) contents increased significantly with increasing application level. By contrast, aluminum and iron-bound P (Al-P and Fe-P) decreased slightly with shell meal application. The present experiment indicated that shell meal fertilizer had a positive benefit on increasing available phosphate content in arable soil. And so the increased available phosphate by shell meal fertilizer may decrease phosphate application level and then reduce phosphorus loss in arable soil.

• Journal of Sericultural and Entomological Science
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• v.50 no.1
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• pp.10-14
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• 2012

Resveratrol is naturally occurring phytoalexin compounds produced by grape berries, peanuts, pine tree, mulberry fruits and their products in response to stress such as fungal infection, heavy metal ions or UV irradiation. The objective of this study was to determine resveratrol contents in wild-type mulberry leaves (Morus alba L., M. bombycis Koidz, and M. Lhou (Ser.) Koidz) collected from Won-ju, In-je and Yang-yang regions, Gangwon province, Korea. Resveratrol contents in wild-type mulberry leaves were higher in Autumn's than in Spring's, and higher than 16 cultivar's. Among the samples, 'No. 3', collected from Won-ju region and 'No. 7' collected from In-je showed high resveratrol contents of 539 and $491{\mu}g$/100 g DW (dry weight; DW), respectively, through the collection time. Therefore, two mulberry trees might be promising as potent resources for mulberry breeding and functional material development.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.128-137
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• 1999

In this study, shiitake mushrooms were dried by hot air, vacuum and freeze drying methods and theire physical properties were compared. Since the pore size affects the amount of absorption, the characteristics of water sorption were investigated at various humidities and temperatures. Results showed that the freeze dried product had the greatest pore area and the highest absorption capacity. However, all the dried samples showed similar quality. The browning degrees were severely changed with increased relative humidities and temperatures. Among these drying methods, the freeze drying gave the greatest change in browning degree. The GAB monolayer moisture contents of the dried shiitake mushroom were $5.3{\sim}7.7%$. The prediction model was also provided using parameters such as relative humidity, temperature and pore area.

• Journal of Animal Science and Technology
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• v.49 no.1
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• pp.79-88
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• 2007

This study was conducted to determine the minimal yield of spent mushroom substrates (SMS) and physicochemical characteristics of Pleurotus ryngii, Pleurotus osteratus and Ammulina velutipes according to mushroom species and cultivation types. The annual yield of SMS in 2004 was minimally 1,670,182M/T and 10.7-fold of the mushroom yield. The yield of SMS for Pleurotus ryngii, Pleurotus osteratus and Ammulina velutipes was 972,141M/T and was 58.2% of the total yield of SMS. Data from the chemical analysis of totally 109 SMS samples revealed that bed type cultivation showed low NDF (65.2%), high NFC (12.7%) and high ash (11.5%) contents (P<0.05), resulting in better nutritional characteristics compared with bottle or vinyl bag cultivation. In general, it was more desirable to classify SMS by cultivation types rather than by mushroom species for the effective use of SMS as an animal feed. Among cultivation types, SMS from bed type cultivation needed to be preferably used as feed.

• The Korean Journal of Pesticide Science
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• v.18 no.1
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• pp.21-25
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• 2014

Bukholderia pyrrocinia CAB08106-4 has an anti-fungal effect on Garlic White Rot caused by Sclereotium cepivorum and Sclereotium sp. It is environmentally friendly microbial product that prevents and controls a variety of phytopathogens including Garlic White Rot caused by Sclereotium cepivorum and Sclereotium sp. The aim of this study was to assess the environmental toxicity using Cyprinus carpio and Daphnia magna. Bukholderia pyrrocinia CAB08106-4 ($1.0{\times}10^9cfu/mL$) was adminatrated to Cyprinus carpio and Daphnia magna according to the toxicity test guideline for peciticide. $LC_{50}$ of Bukholderia pyrrocinia CAB08106-4 is over $6.67{\times}10^4cfu/mL$ in Cyprinus carpio and Daphnia magna and no adverse effect was observed. Based on these results, we concluded that Bukholderia pyrrocinia CAB08106-4 has no toxiciy for Cyprinus carpio and Daphnia magna.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.9
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• pp.1236-1243
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• 2010

The aim of this study was to screen lactic acid bacteria for the fermentation of garlic and to assess the increase in inhibitory activity of garlic fermented against antibiotic-resistant pathogens for use as an animal feed supplement. We screened 45 strains of lactobacillus for the fermentation of garlic. Of these strains, 23 showed similar growth rates with or without allicin. Cultures of the 23 strains were mixed with an equivalent amount of garlic juice and incubated overnight at $37^{\circ}C$. The three strains with the lowest pH values were Lactobacillus paracasei KCTC 3169, L5 strain, and L. reuteri SW. Garlic juice fermented by the L5 strain more strongly inhibited antibiotic-resistant pathogenic bacteria than L. paracasei KCTC 3169, L. reuteri SW, or garlic juice itself. By examining carbohydrate utilization, morphologic properties and 16S rRNA gene sequences, we identified the L5 strain as Pediococcus pentosaceus and deposited it in the name of P. pentosaceus KACC 91419 into the Korea Agricultural Culture Collection. To identify the antimicrobial compound from the garlic filtrate fermented by P. pentosaceus KACC 91419, we fractionated P. pentosaceus KACC 91419 culture on a C18 column and checked the antimicrobial activity of fractions A6 to A10. Only fraction A9 showed inhibitory activity on Staphylococcus aureus. Comparing the mass spectra of the fractions with and without antimicrobial activity, we observed a single dominant product ion (m/z 157.99) from the fraction showing antimicrobial activity. Its molecular mass (157.99) was 2 atomic mass units less than that of allicin (162.02). This suggests that allicin might be converted to its derivative, which has antimicrobial activity, during fermentation by P. pentosaceus KACC 91419.

• The Korean Journal of Pesticide Science
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• v.12 no.1
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• pp.34-42
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• 2008

In order to know the residual pattern of some pesticides and predict to the degradation period until below MRL, we experimented chlorothalonil, indoxacarb, lufenuron, metalaxyl and methomyl for Chinese cabbage. They were frequently detected pesticides in Chinese cabbage by NAQS (National Agricultural product Quality management Service) monitoring survey. In this experiment, we sprayed those pesticides 10days before harvest and analyzed 0, 1, 2, 3, 5, 7, 10 day samples to establish logical equation and to calculate $DT_{50}0$. During the cultivating period, the residue amount of chlorothalonil was changed from $55.58\;mg\;kg^{-1}$ (0 day) to $20.08\;mg\;kg^{-1}$ (10 day), $DT_{50}$ was 7.45 days, indoxacarb was $7.85\;mg\;kg^{-1}$ (0 day) to $1.46\;mg\;kg^{-1}$ (10 day), and 4.2 days, lufenuron was $1.57\;mg\;kg^{-1}$ (0 day) to $0.49\;mg\;kg^{-1}$ (10 day), and 5.85 days, metalaxyl was $8.12\;mg\;kg^{-1}$ (0 day) to $0.10\;mg\;kg^{-1}$ (10 day), and 175 days, and methomyl was $11.51\;mg\;kg^{-1}$ (0 day) to $0.80\;mg\;kg^{-1}$ (10 day), and 2.42 days at single dose application, respectively. The $DT_{50}$ of double amount in those pesticides were 9.05 days in chlorothatonil, 7.09 days in indoxacarb, 8.82 days in lufenuron, 3.32 days in metalaxyl, and 2.72 days in methomyl, respectively.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2005.09a
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• pp.1-23
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• 2005

Kochujang, a fermented hot pepper soybean paste, is a spicy condiment mixed with red pepper, boiled rice and mold fermented soybean (as koji) which is then fermented for several months. It has unique taste of hot, sweet, salty and savory flavor by all mixed ingredients by fermentation, and is one of most famous Korean traditional foods. The scale of the kochujang industry is about 200 billion won in Korea, and 7.8 million dollars and 4,500 tons in exports. Although it is still not a large part of the food industry in Korea, the scale of soy products will increase because it is a major subsidiary food in our dietary life and has grown from a homemade to a mass produced product. Kochujang has the largest market in the scale of sales among fermented soybean products and has merit because of its domestic base and its ability to grow to an international market due to its unique fermented taste. In order to make kochujang an international food, it Is necessary to study the scientific development of kochujang and the diversity of products using kochujang that are fitted to the taste of people around the world. In addition, participation in various exhibitions and food fairs supported by the government should help to promote kochujang throughout the world. In addition, these should be actively supported by the related businesses. Red pepper, a major ingredient in kochujang, has been widely studied and shown to have a positive effect on the reduction of fat, on the strengthening of the immune system, and on active biological functions. A fermented spice like kochujang has been shown to be beneficial for the body due to the process of fermentation rather than from the red pepper itself. If we prove the various biological functions of kochujang with a particular taste and flavor, it will energize a new market. It is necessary for business to make a continuous effort supported fly the scientific world and by government policy, in order to introduce this traditional food to the world. In the present day, the kochujang market is now on a firm basis and has been activated in the field of its study. Now, it is possible to achieve the birth of a secondary international market by concentrating on these efforts.