• Journal of Food Hygiene and Safety
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• v.31 no.2
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• pp.99-106
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• 2016

This study was aimed to assess microbiological contamination level of Liriope platyphylla farms (A, B, and C) located in Cheongyang, Chungnam province. Specimens sampled from those farms and L. platyphylla tuberous roots were assessed for sanitary indication bacteria such as total aerobic bacteria, coliforms, and Escherichia coli and pathogenic bacteria such as Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus and Bacillus cereus, quantitatively and qualitatively. As a result, those farms are not contaminated by E. coli O157:H7, L. monocytogenes, Salmonella spp., at all. And S. aureus was only found qualitatively from workers' gloves at a farm. As a whole, those farms (soil, harvest container, harvester, cleanser, washing water and tray) were maintained in a low level of microbiological contamination. However a cleanser was contaminated by coliforms ($4.35log\;CFU/100cm^2$), and it is required to improve farm hygiene. Microbiological contamination level of L. platyphylla tuberous root was decreased in the postharvest process including washing and drying.

• Korean Journal of Medicinal Crop Science
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• v.4 no.4
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• pp.283-287
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• 1996

As a part of studies on the quality control for drying methods in Lycii Fructus. Dried Lycii Fructus were obtained from several treatments to examine the control of the extracts and its physical properties, and also to analyze the inorganic elements and proximate compositions. The results were summerized as follows; the changes of solid matter contents dried at $50^{\circ}C\;for\;4\;hrs\;and\;60^{\circ}C$ for 28 hrs were highest. The changes of Hunter values were 66 in lightness, 5.0 in redness and 51.3 in yellowness, respectively in treatment No. 1. And also the viscosity of treatment No. 1. was some high compared to the other treatment. The desirable drying temperature were at $50^{\circ}C$ for 2hrs in initial and at $60^{\circ}C$ for 24hrs in final temperature and it was the best conditions as a quality, economics and chemical compositions of Lycii Fructus.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.154-163
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• 2005

Chemical and flavor components of Bulro Kugi (Lycium chinense Mill) fruit leaf, and root were compared. Fructose and glucose were detected in fruit and leaf, and sucrose in root, respectively. Citrate was the highest among organic acids in fruits, and malate in leaf and root Capsaicin was detected in leaf and root. Volatile flavor compounds were extracted by simultaneous distillation and extraction method using Likens and Nickerson's extraction apparatus. Concentrated flavor extract was analysed, and 128 compounds, including 22 acids 15 alcohols, 12 aldehydes, 8 esters, 10 furans, 26 hydrocarbons, 4 phenols, 2 pyrroles, 1 pyrazine, and 28 miscellaneous components. were identified by GC and GC-MS. Main volatile compounds were hexadecanoic acid and 2-furancarboxaldehyde in hot-air dried fruit, hexadecanoic acid and 1-hexadecene in fresh fruit, 3, 7, 11, 15-tetranethyl-2-hexadecan-1-ol and hexadecanoir acid in leaf, and hexadecanoic acid in root.

• Korean Journal of Medicinal Crop Science
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• v.16 no.4
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• pp.211-217
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• 2008

To find up using of more efficient white ginseng, white ginseng was dried on various temperature (70, 80, 90,100, 110, 120, 130 and $140^{\circ}C$) with far-infrared drier and analyzed the composition of ginsenoside, carbohydrate, organic acid content and color. The type of ginseng shape was sliced and dried main and fine root, separately. As heating temperature increased, total ginsenoside content increased on main root, its content was the highest at $130^{\circ}C$, while decreased on fine root. Soluble carbohydrate content was the highest at $70^{\circ}C$ both on main and fine root. Increase of Re, Rc and Rb2 content was increased more high at $130^{\circ}C$, especially. But on fine root, content of Rg1, Rg3, Rf and Rb3 was increased and Re, Rc,Rb1 and Rb2 were decreased by the increased of temperature. As heating temperature increased, lightness of both main and fine root were decreased. Redness and yellowness of both main and fine root was increased to $120^{\circ}C$ and $100^{\circ}C$, respectively and decreased over this temperature.

• The Korean Journal of Pesticide Science
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• v.17 no.4
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• pp.402-410
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• 2013

Insect pests damages are increasing on the field of Lycium chinense under environment- friendly management Thus, we was to monitor the occurrence of pests on organic L. chinense in Chungnam Cheongyang and, insecticidal effect of eco-friendly agricultural materials (EFAMs) were tested against major pests. When the buds come out, injury by L. chinense was very high causing the high population density of Myzus persicae in late May and early June, and the injury by Lema decempunctata was increased from mid-June. Otherwise, injuries by Eriophys macrodonis, Henosepilachna vigintioctomaculata and Hedma spp. were continued throughout the growing season. From the fruit held in late July, Hemipteran insects including Plautia stali and Halyomorpba balys were sucking the fruit, and their injury to L. chinense were gradually increased. For the eco-friendly environmental control of M. persicae, L. decempunctata and E. macrodonis, EFAMs containing Sophora flavescens, Melia azedarach (Chinaberry), Chenopodium ambrosioides (Mexican tea), Quassia amara (Amargo), Stemona sessilifolia, Sophora seeds and Nepeta cataria (Catmint), were selected and used to control the insect pests. Control effects of the mixed extract with S. flavescens and Sophora seeds against M. persicae and L. decempunctata were higher than any other EFAM as 84.0% and 86.6%, respectively. In case of E. macrodonis, its control effect was good with the mixed extract with S. flavescens, C. ambrosioides and M. azedarach.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.9
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• pp.1182-1189
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• 2008

Changes of free sugar on Gugija-sugar leaching were investigated by adding sugar on Gugija (Lycii fructus) raw fruit. Gugija were prepared by parboiling ($40{\sim}50$ sec at hot water of $85^{\circ}C$) and unparboiling. Gugija-sugar leaching were leached after preserving (5 and 10 months at $5^{\circ}C$) Gugija-sugar mixture (ratio of raw Gugija and sugar, 1:0.2, 1:0.4, 1:0.6, 1:0.8, and 1:1/w:w). Soluble starch content of Gugija-sugar leaching increased with increasing ratio of sugar without reference to parboiling treatment, having the highest content, 2.5% at UPRGSL-4 (unparboiling Gugija:sugar, 1:0.8 leaching). Maltose content increased with increasing ratio of sugar in PRGSL, being the highest at 12.66% in PRGSL-5 (parboiling Gugija:sugar, 1:1 leaching) at 10 months leaching periods. Most of the sucrose went out of existence with increasing leaching periods; content was 4.22% on PRGSL-5 and 1.36% on UPRGSL-5. Content of glucose and fructose increased with increasing ratio of sugar; glucose content was 7.86% on PRGSL-4 and 26.22% on UPRGSL-5, at 10 months leaching periods. Fructose content was 18.46% on PRGSL-5 and 22.51% on UPRGSL-4 at 10 months leaching periods. Contents of sorbitol and glycerol increased with increasing ratios of sugar.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.34 no.2
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• pp.27-34
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• 2016

The results of investigation on the spatial composition and landscape characteristics of Shimwon-pavilion garden built and enjoyed by Jo Byeong-sun in 1937 during the period of Japanese colonialism based on 'Shimwon-pavilion Soosukgii(水石記)' and 'Shimwon-pavilion Poem of 25 Sceneries(二十五詠)' contained in 'Anthology of Giheon(寄軒)' are as follows. 1. Shimwon-pavilion garden is assumed as Byeol-Seo garden based on the planning background and contents of Gimun and the observations on spot. By its location, it is classified as 'Planted forest' with a pine forest in the north and 'Byeol-Seo of mooring type' with Guyacheon flowing in the garden. It is about 400m away from the main house in the straight-line distance. 2. The meaning and attributes of reclusiveness are well represented in the 'screening structures' all around Shimwon-pavilion garden with Hakrimsan, a Gasan(假山) in the north, vines on Chwibyeong(翠屛) in the east and west, Eunbyeong(隱屛) of stone walls along with Guyacheon in the south, which shows the spirit of Giheon who adored the Taoistic life. 3. Shimwon-pavilion garden, located in the Songrimsa, a temple of thousand years, is a place of consilience where Buddhism was accepted, Taoistic life was pursued with Tao Yuan-ming's philosophy regarding rural areas and romantic sensibilities of Li Po, called poem master(詩仙), the confucian values of Zhu Xi were realized. Giheon intended to build and enjoy this place as a microcosm and shelther where he unfolded his own view of learning and cultivated his mind. 4. 25 sceneries on Shimwon-pavilion consist of 5 sceneries in the space of pavilion(architecture) and 20 sceneries in the outer garden. First, 5 sceneries consist of ancillary rooms for various uses, including Jeongunru, Amsushil, Wiryujae, Iyeoldang, and Jeong-Gak Shimwon-pavilion embracing them, which shows that Shimwon-pavilion is a place to foster younger students. And 20 scenary is divided into 9 sceneries on the natural spaces and 11 artificially created facilities. 9 sceneries are engraved on the rocks as described in 'Seokgyeonggi'. 5. 4 sceneries of the indoor scenery lexemes(亭閣 心遠亭 怡悅堂 停雲樓 闇修室) were intended to be recognized by the framed pictures, 5 places among the scenery lexemes in garden(龜巖 醒石 隱屛 兩忘臺 東槃) by letters carved on the rocks, and 8 places(君子沼 杞泉 天光雲影橋 芳園 槐岡 柳堤 石扉 東翠屛) by sign stones, but signs of 8 sceneries are not currently identified because they have been be swept away and demolished. 6. A variety of plant landscapes with various meanings and water landscape with various types are contained in 25 sceneries - Sophora symbolizing a tree for scholar in Gehgang(槐岡), Willow symbolizing Tao Yuanming and continued vitality in Yooje(柳堤), Boxthorn symbolizing family togetherness in spring(杞泉), vines and herbal plants and waterfalls(隱瀑), shallow pond(君子沼), pond(湯池), water hole(杞泉), water flowing in the middle of rock(盤陀石), water flowing between the rocks(水口巖). 7. While Shimwon-pavilion garden is a garden near the water, the active involvements with 11 sceneries directly built is distinguished. The other pavilion gardens are faithful in engraving the names by setting the scenery lexemes of the nature-oriented Gyeong(景) and Gok(曲) near and far, but Shimwon-pavilion garden is a garden for active learning(修景) with the spaces built to match with the beautiful nature and to show the depths of space off.