• The Plant Pathology Journal
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• v.28 no.4
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• pp.409-417
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• 2012

We identified two novel expansin (EXP) genes in the expressed sequence tag database of Bursaphelenchus xylophilus, designated as Bx-EXPB2 and -EXPB3. Novel Bx-EXPBs encoded 150 amino acids and their similarities in coding sequence were 70.7-84.0% to the previously reported EXPB1 of B. xylophilus. Bx-EXPB2 and Bx-EXPB3 were clustered with Bx-EXPB1 and Bm-EXPB1, respectively, forming the independent phylogeny with other nematode EXPs. All identified Bx-EXPBs contained the signal peptide and were only expressed during the propagative stage, suggesting that they are secreted to facilitate nematode migration through hosts by loosening cell walls during infection. Quantitative real-time PCR analysis showed that the relative accumulation of Bx-EXPB3 mRNAs was the highest among the three Bx-EXPs examined and the order of mRNA accumulation was as follows: Bx-EXPB3 > Bx-EXPB2 >> Bx-EXPB1. Homology modeling of Bx-EXPBs showed that the structurally optimum template was EXLX1 protein of Bacillus subtilis, whichshared residues essential for catalytic activity with Bx-EXPB1 and Bx-EXPB2 except for Bx-EXPB3. Taken together, Bx-EXPB1 and Bx-EXPB2 may be involved migration through plant tissues and play a role in pathogenesis.

• Korean Journal of Food Science and Technology
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• v.46 no.2
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• pp.173-179
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• 2014

The fermentation characteristics of ice wines made from freeze-dried Muscat Bailey A grapes were determined. Muscat Bailey A grapes were concentrated to 34.8 and $40.8^{\circ}Bx$ by freeze drying and were then fermented. The content of reducing sugar was 0.3% in conventional wine after fermentation, but was 21.5 and 23.9% in ice wines at 34 and $40^{\circ}Bx$, respectively. The content of alcohol was 9.6% in conventional wine but was 10.3 and 10.6% in ice wines at 34 and $40^{\circ}Bx$, respectively. It was observed that the red and violet colors of ice wines at 34 and $40^{\circ}Bx$ became dominant compared to the controls. In sensory evaluation studies, ice wines at 34 and $40^{\circ}Bx$ showed higher intensities in color, flavor, and overall preference.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.43 no.2
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• pp.71-76
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• 1998

To define the relations between endogenous GA levels and growth and flowering in short-day plant sorghum, growth retardant BX-112 was applied to two sorghum genotypes, wild-type and phytochrome B mutant (phyB-1), which grows faster and flowers earlier than the wild-type. BX-112 and $GA_3$ were applied as a soil drench, and plant height, culm length, and date to floral initiation were investigated. Endogenous GAs contents were measured with GC-MS-SIM. BX-112 treatments inhibited shoot growth in both genotypes and drastically reduced $GA_1$ and $GA_8$ levels. With increasing BX-112 concentrations, $GA_1$ concentrations declined linearly, but caused the accumulation of intermediates from $GA_12$ to $GA_20$. This result implies that $GA_1$ is the major active endogenous GA in shoot elongation in a short day plant sorghum. The inhibition of plant growth in both of wild type and phyB-1 by BX-112 was very similar, while BX-112 effects on floral initiation in two types of plants differed significantly. Floral initiation of phyB-1 was not affected by BX-1l2, but that of wild-type was delayed as BX-1l2 concentration increased. Because BX-112 treatment causes accumulation of biosynthetic intermediates between synthetic pathway from $GA_12$ to $GA_20$ and because phyB-1 is altered in GA metabolism in this same region of the early C13-hydroxylation pathway, BX-112 may fail to block flowering of phyB-1.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.1132-1136
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• 1999

This study was performed to offer fundamental data for concentration of persimmon vinegar. The $5.4^{\circ}Bx$ raw persimmon vinegar was concentrated to $20^{\circ}Bx$, $30^{\circ}Bx$, $40^{\circ}Bx$, $50^{\circ}Bx$, $60^{\circ}Bx$ and $70^{\circ}Bx$ concentration by vacuum concentration at $55^{\circ}C$ and diluted to $5.4^{\circ}Bx$ solution with distilled water. The physicochemical properties such as color, viscosity, pH, acidity, organic acid content and free sugar content of various persimmon vinegar concentrates were examined. The recovery yield of water soluble solid to concentrates was 55.5% on $20^{\circ}Bx$ vacuum concentration. Color of $5.4^{\circ}Bx$ persimmon vinegar diluents from concentrates became more dark brown by vacuum concentration. Flow behavior of persimmon vinegar concentrates was pseudoplastic. As the concentration of persimmon vinegar concentrates increased, pH of $5.4^{\circ}Bx$ diluents increased and acidity as acetic acid decreased compared to original raw vinegar. Acetic acid, lactic acid and citric acid were detected, malic acid and oxalic acid were not detected in persimmon vinegar concentrate. Fructose and sucrose only were detected in persimmon vinegar concentrate.

• Korean Journal of Food Science and Technology
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• v.24 no.6
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• pp.597-602
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• 1992

To improve utilization of boxthorn (Lycii Fructus), the boxthron and mixed boxthron (Lycii Fructus, Schizandrae Fructus, Corni Fructus, Zizyphi Fructus, Zingiberis Rhizoma, Cinnamami Cortex) hot-water extractable concentrates were prepared by vaccum evaporation and its rheological properties were investigated. The rheological properties of concentrates $(20{\sim}50^{\circ}Bx)$ followed power low model and showed a pseudoplastic behavior at the temperature range of $20{\sim}60^{\circ}C$. The apparent viscosity of $20^{\circ}Bx$, $30^{\circ}Bx$, $40^{\circ}Bx$ and $50^{\circ}Bx$ boxthron hot-water extractable concentrate was 0.0074 Pa s, 0.0175 Pa s, 0.0431 Pa s and 0.0988 Pa s, that of mixed boxthorn hot-water extractable concentrate was 0.0099 Pa s, 0.0328 Pa s, 0.0720 Pa s and 0.1940 Pa s at $20^{\circ}C$ and 1500 l/s, respectively. The yield stress of boxthron and mixed boxthron hot-water extractable concentrates ranged from 0.045 to 6.253 Pa and from 0.022 to 8.891 Pa, respectively. The activation energy for the flow of boxthron and mixed boxthorn hot-water extractable concentrates increased from 1.6182 to $2.0543{\times}10^7\;J/kg{\cdot}mol$ and from 1.7057 to $2.1462{\times}10^7\;J/kg{\cdot}mol$ with the concentrations of concentrates, respectively.

• The Journal of the Korea Contents Association
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• v.18 no.11
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• pp.38-46
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• 2018

This study is about brand design system development cases based on BX, focusing on research of JUNGGANEGOTGAN brand conducted from January 2018 to April. BX is a subjective and internal response of consumers arising from design stimulus including brand identity. BX design is brand-related stimulus based on brand experience and BX is generated when stimulant of brand design and consumers' contacting with brand are interacting. The most important thing of BX design system is that BX design system plays a very important role when consumers choose goods or services of some brand at the various touch points of brand in the process that consumers form the certain brand image. This study suggests the final completed brand design draft plan along with brand design system development strategy conducted about JUNGGANEGOTGAN based on BX design. As a result, modeling and associations of JUNGGANEGOTGAN brand experience design seem to be statistically meaningful (F=30.961, p<.001). Preferences of brand design is rated by modeling (=.443, p<.001), associations (=.218, p<.001) in order and it turns out to be affected.

• Applied Biological Chemistry
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• v.42 no.3
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• pp.235-239
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• 1999

During storage of $45^{\circ}Bx$ cloudy, $50^{\circ}Bx\;and\;72^{\circ}Bx$ clear apple juice concentrates for 18 months, the changes in microbial counts and physicochemical properties were investigated. Little viable microbial counts were detected in $50^{\circ}Bx\;and\;72^{\circ}Bx$ clear concentrates during all storage time and a few in $45^{\circ}Bx$ cloudy concentrates during the only first storage stage. In all three concentrates, any changes were not found in pH and titrable acidity. But Hunter L values were decreased and a, b values were increased. Alcohol soluble color(ASC) were increased and vitamin C contents rapidly decreased, especially during the first three months. The contents and compositions of free sugars were showed a little change. It seemed that the change in ASC was more closely related with that of vitamin C contents than that of reducing sugar contents.

• Proceedings of the Korean Vacuum Society Conference
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• 1996.06a
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• pp.18-18
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• 1996

• Korean Journal of Food Science and Technology
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• v.40 no.6
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• pp.633-642
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• 2008

Several domestic new varieties of grapes were utilized for the fermentation of wines, including Cabernet Sauvignon, NY 21576, Canner, SV 18315, Agawan, and Black Bagal red wines, and Naples, Aligote, and Alicante white wines. The oBx values of the grapes ranged between 17 and $20^{\circ}Bx$. Soluble solid content was adjusted to $21^{\circ}Bx$ by adding sugar for all grapes and fermented at $20^{\circ}C$ for 2 weeks. Black Bagal and Cabernet Sauvignon were relatively slower than other grapes with regard to alcohol production rate. The L value of wine made from Agawan and NY 21576 were lower and darker than those of wines prepared from other grapes. Wine made from NY 21576 grapes had a polyphenol concentration of 1.40 mg/mL, which was higher than that of any other wine, whereas wines made from MBA and all white wines evidenced value of only 0.55 mg/mL and 0.15 mg/mL, respectively, after 2 weeks of fermentation. The sensory evaluations demonstrated that the quality of red wines made from NY 21576, Cabernet Sauvignon, Black Bagal, and that of white wines made from Naples grapes were favorable among the different grape variants.

• Journal of Life Science
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• v.23 no.11
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• pp.1317-1324
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• 2013

High-molecular weight glutenin subunits (HMW-GS) have been shown to play a crucial role in determining the processing properties of the wheat grain. We have produced marker-free transgenic rice plants containing a wheat Glu-1Bx7 gene encoding the HMG-GS from the Korean wheat cultivar 'Jokyeong' using the Agrobacterium-mediated co-transformation method. The Glu-1Bx7-own promoter was inserted into a binary vector for seed-specific expression of the Glu-1Bx7 gene. Two expression cassettes comprised of separate DNA fragments containing only Glu-1Bx7 and hygromycin phosphotransferase II (HPTII) resistance genes were introduced separately to the Agrobacterium tumefaciens EHA105 strain for co-infection. Each EHA105 strain harboring Glu-1Bx7 or HPTII was infected to rice calli at a 3:1 ratio of Glu-1Bx7 and HPTII, respectively. Then, among 216 hygromycin-resistant $T_0$ plants, we obtained 24 transgenic lines with both Glu-1Bx7 and HPTII genes inserted into the rice genome. We reconfirmed integration of the Glu-1Bx7 gene into the rice genome by Southern blot analysis. Transcripts and proteins of the wheat Glu-1Bx7 were stably expressed in the rice $T_1$ seeds. Finally, the marker-free plants harboring only the Glu-1Bx7 gene were successfully screened at the $T_1$ generation.