• Journal of the Korean Home Economics Association
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• v.43 no.5 s.207
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• pp.199-219
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• 2005

The purpose of this study was to investigate the prevalence and to identify the related factors of overweight among young children. The study subjects were 138 children, aged 3-5, attending child care centers in the Kyungbuk area. We assessed a wide range of collected variables including general characteristics, anthropometric data, dietary habits, stress, food preferences, and food frequencies of young children, and anthropometric data and general characteristics of their parents. The results of this study were analyzed with $\chi$$^{2}$_ or t-test using SPSS package program. The subjects were classified into two groups using the weight for length index WLI criteria: normal group(n=101) and overweight group(n=37). Forty-nine percent of mothers of overweight children did not recognize their child's current overweight status. Scores for encountering criticized-violent situation stress, hurt-pride stress and total stress were higher in the overweight group than in the normal group. The frequency of snacking and the appetite of the overweight group were increased compared to those of the normal group. The overweight group had higher preferences for salad, kimbab, boiled rice with meat, vegetables and Chinese noodles, chicken, shell, banana, soybean milk, hotdog, and potato than the normal group. The overweight group showed higher consumption frequencies of pan-fried foods, egg, laver and strawbery compared to the normal group. Therefore, our results suggest that obese young children, as well as their parents, need more nutritional counseling education about dietary habits, food preference, recognition of normal weight and strategies for actively coping with stresstopreventandtreatobesityandtomaintainhealth. .

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.913-918
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• 1997

Taste components of traditional kochujang prepared with various raw materials, were investigated during 90 days of fermentation. The major free sugars, maltose and glucose, were higher in malt added kochujang than others. The major organic acids of kochujang were succinic and citric acids, followed by formic acid. The contents of succinic acid in the kochujang decreased during fermentation, whereas that of citric acid increased. Purple sweet potato kochujang was highest in total free amino acids. The major free amino acids were glutamic acid, serine and aspartic acid. They remarkably increased during fermentation. Among the nucleotides and their related components in kochujang, cytidine-5-monophosphate was the most abundant component at the beginning of aging period, while hypoxanthine increased remarkably during fermentation. Kochujang prepared with purple sweet potato Chinese matrimony vine contained higher amounts of organic acids and nucleotides than the others.

• Korean Journal of Environmental Agriculture
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• v.6 no.1
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• pp.44-49
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• 1987

Present work has been initiated to see if inherent biochemical difference among plants is, in any way, related to the observed selectivity characteristics of preemergence herbicide, alachlor. Application of aqueous solution of alachlor onto three intact plants, soybean, chinese cabbage and barnyard grass resulted in phytotoxicity responses in the testt plants in varying degree. Examination of glutathione (and homoglutathione) contents of the test plants indicated that the phytotoxicity is inversely proportional to the peptide contents of the test plants. It was also noted that four to five water soluble metabolites are readily formed in intact seedling treated with labelled alachlor and glutathionealachlor and homoglutathionealachlor conjugates were tentatatively identified as major metabolites. It is concluded that conjugation reaction involving glutathiones and xenobiotic alachlor, a typical phase II reaction, acts as detoxification reaction in the three test plants and this would, in turn, contribute to observed selectivity of alachlor.

• Journal of the Korean Society of Food Culture
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• v.2 no.1
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• pp.17-24
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• 1987

As people know how to brew a wine from fruits and cereals, they continued to develope various wines good to their taste. Korean wines are also ones made from cereals and they have long been eager to improve the delicate taste. They used to drink Takju, raw rice wine, made from nonglutinous rice and Nuruk, a kind of yeast starter. During Koryo Dynasty, Soju a liquor was imported from Won(the Chinese dynasty). Nowadays this traditional folk wine, which had been developed variously and drunk all over the country, is decreasing year after year. The purpose of this study was to review on the wines ; its kinds, raw materials, brewing method, manufacturing utensils, measuring units and devices and the terms for wine making based on 20 documents published in 1600, in the middle of Yi dynesty. The results of review were as follows. 1. There were 121 kinds of wines at that time in Korea. 2. Among the raw materials for wines, major materials were glutinous rice, nonglutinous rice, wheat flour, wheat, mung bean, and black soybean. And minor materials were pepper corn, Lycium chinenisis, cinnamon, pine needles, pine nuts, jujube, mugwort leaves, lotus leaves, pine corn, pine bud, chrysanthemum, pine flowers, honey, Acanthopanox seoultenses, bamboo-root, marrowbone of blak cow, sweet flag, Ciprus noblis, Saurea lappa, honey suckle, Tricho santhes, azalea, the leaves of the paper mulberry, and bark of chungum tree. 3. There were several kinds of wines such as a wine without using Nuruk, a wine made from glutinous rice, nonglutinous rice, or glutinous and nonglutinous rice with flour. 4. There were several brewing methods for wines such as a wine boiled with ring rice cake, a wine brewed with loaves of rice cake, a wine brewed with hard boiled rice, a wine brewed with rice gruel, and a wine brewed with powdered rice gruel. 5. There were 23 kinds of utensils including measuring devices for weight and volume.

• The Plant Pathology Journal
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• v.37 no.3
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• pp.215-231
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• 2021

Brown leaf spot disease caused by Nigrospora guilinensis on Phellodendron chinense occurs in a large area in Dayi County, Chengdu City, Sichuan Province, China each year. This outbreak has severely reduced the production of Chinese medicinal plants P. chinense and caused substantial economic losses. The bacterial isolate JKB05 was isolated from the healthy leaves of P. chinense, exhibited antagonistic effects against N. guilinensis and was identified as Bacillus megaterium. The following fermentation medium and conditions improved the inhibitory effect of B. megaterium JKB05 on N. guilinensis: 2% glucose, 0.1% soybean powder, 0.1% KCl, and 0.05% MgSO₄; initial concentration 6 × 10⁶ cfu/ml, and a 42-h optimal fermentation time. A composite of 0.1% nano-SiO₂ JKB05 improved the thermal stability, acid-base stability and ultraviolet resistance by 16%, 12%, and 38.9%, respectively, and nano-SiO₂ was added to the fermentation process. The best formula for the wettable powder was 35% kaolin, 4% polyethylene glycol, 8% Tween, and 2% humic acid. The following quality test results for the wettable powder were obtained: wetting time 87.0 s, suspension rate 80.33%, frequency of microbial contamination 0.08%, pH 7.2, fineness 95.8%, drying loss 1.47%, and storage stability ≥83.5%. A pot experiment revealed that the ability of JKB05 to prevent fungal infections on P. chinense increased considerably and achieved levels of control as high as 94%. The use of nanomaterials significantly improved the ability of biocontrol bacteria to control this disease.

• Korean journal of applied entomology
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• v.3
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• pp.21-25
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• 1964

1. Purpose of this experiment is to investigate the influence of wheat scab fungus(Gibberella zeae) remaining in soil or residues of infected plants to the growth of the seedlings of 14 different crops. 2. Susceptibility of these crops to the infection by G. zeae was investigated by planting these crops both to the artificially inoculated soils and naturally infected soils where both serious and light wheat scab epidemic have occurred previously. 3. In artifical inoculation tests, bailey, wheat, rye, soybean, rice, buckwheat, corn, cotton and greenbean has shown susceptible reaction, while indianbean, sesame, sorghum, chinese cabbage and radish has shown resistant reaction. 4. In artificial inoculation tests, there was significant difference in the germination ratio of the susceptible crops between the plants planted in inoculated soils and uninoculated soils with the exception of rice, com and cotton. Preemergence seedling blight was confined only to barley and corn, whereas postemergence seedling blight was confined to rye, wheat, rice buckwheat, barley and corn. la most of the susceptible crops secondary roots were almost rotted and the primary roots were either partially rotted or discolorated in inoculated soil. There was significant difference in the stem length of the plants grown in inoculated soils and uninoculated soils in susceptible crops. 5. No infection by G. zeae was observed when wheat, barley and rye plants were sown to the soils where both serious and light wheat scab epidemic occurred naturally.

• Journal of the Korean Society of Food Culture
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• v.24 no.4
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• pp.366-375
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• 2009

This study examined the changes of side dishes in "Eumsikdimibang", "Gyuhapchongseo", "Chosunmusangsinsikyorijebub" over time. As food ingredients, seaweed, red pepper, salted fish, Korean hot pepper paste have been used in "Gyuhapchongseo". The use of cattle by parts, saltwater fish, Chinese cabbage, powdered red pepper, garlic have increased in"Chosunmusangsinsikyorijebub". Cooking techniques, such as the use of wheat flour, a double boiler by the use of steam, and boiling and then roasting cuisine were mostly used in"Eumsikdimibang", but reduced in"Gyuhapchongseo". In "Gyuhapchongseo", the cooking methods are primarily aimed at a positive visual effect, and slices of dried meat seasoned with spices have increased. In"Chosunmusangsinsikyorijebub", various Tang (Guk), the taste of food changed by controlling the gravy content (Gigimi, Chigye, Chorim), meat mixing oil, vegetable and mushroom together to cook and boiling down the main food ingredients to soak the seasoning were increased. Dog-meat steamed dish using the intestine of dog in "Eumsikdimibang" was changed to small intestine of cattle steamed dish in "Gyuhapchongseo". And seasoned dog meat with choncho in "Eumsikdimibang" influenced on beef tail soup with Korean hot pepper paste in "Gyuhapchongseo", and Yookgyejang soup using Korean hot pepper paste in"Chosunmusangsinsikyorijebub". In steamed young chicken, the stuffing such as soybean paste, choncho, welsh onion, leek and flour in "Eumsikdimibang" was changed to minced beef, welsh onion, dropwort and Shiitake mushroom in"Gyuhapchongseo". The steamed young chicken in "Chosunmusangsinsikyorijebub" with stuffing was added to chicken soup using glutinous rice, and ginseng powder. Now, the chicken soup was changed to Samgyetang with glutinous rice, and ginseng. In "Chosunmusangsinsikyorijebub", various vegetable dishes were cooked with beef.

• Korean Journal of Soil Science and Fertilizer
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• v.26 no.1
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• pp.49-56
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• 1993

The net flux of global green house gases such as carbon dioxide($CO_2$), methane($CH_4$), and nitrous oxide($N_2O$) emitted from the rotation of paddy-upland soil during growing sesaon under different cropping system was determined. The results obtained were summarized as follows : 1. The net flux of $CO_2$ during the growing season was the highest from continuous cultivation of rice but the lowest from rotation cultivation of rice-soybean. Under the different cropping system the highst emission was from soil of continuous cultivation of rice, but the lowest from converted system. 2. The net emission of methane was the highest from the sold of continuous cultivation of rice, but the flux was remarkably decreased by differing the cropping system. 3. $N_2O$ was emitted greatly from the every two year rotation of potato-chinese cabbage and the next rank was from continuous cultivation of rice, but was decreased notably from rotation cultivation of rice-soybean and potato-chinese cabbage under rotation of paddy-upland cropping system. 4. The ratio of oxygen and carbon dioxide in the soil air was much different with glowing season, the ratio was varied with 4~10 percents for oxygen and 1~22 percents for carbon dioxide. The ratio of carbon dioxide was dozens or hundreds times to that of air, and the variation was very high also. 5. The emission of global green house gases such as carbon dioxide, methane and nitrous oxide was affected by the moisture, temperature and nutrients of soils and the growth period of crops.

• Journal of the Korean Society of Food Culture
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• v.9 no.2
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• pp.111-118
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• 1994

The purpose of this study was to understand dietaty culture of the Buddhist priesthood in Seoul and Kyungnam. This survey was carried out through questionnaries and the subjects were 26 temples and hermitages. The results of this study can be summarized as follow: 1. Most of the Buddhist priesthood takes meal three times for a day regularly. The substitution food was used mainly rice gruel, fruits, powder of roasted grain, kinds of cookie and confectionary, kinds of steamed dish and milk. 2. The seasoning substances were used necessarily soy sauce, soybean paste, salt and sesame, sesame oil, vegetable oil, and used rarely Jepi powder, red powder, chinese pepper and M.S.G. 3. Eating table was used chiefly for Buddhist priethood and a vistor, and tea and cookie, D'ock, noodle were used often. Event and party foods of temple were used Bibimbab, Ogokbab, Yagbab, D'ockguk, soybean of noodle. 4. Offering food to Buddha was used to Five-offered to Buddha(香, 燈, 茶, 果, 米) primarily and religious food was used scarcely. 5. Special food was used D'ock, hand made cookie and confectionaries, kinds of chinish medicine tea and pine needle tea. Injulmi and Julpyun were prepared most frequently, and used to mixed rice flour with mugwort now and then. Coating and filling powders for D'ock were used to red bean, mung bean and soy bean. Kinds of hand made cookie were Yagkwa, Kangjeong, Dasik, Jungkwa and Yangeng. Beverages were thick hot beverage, kinds of leaf tea, chilled beverage, Yaksu mixed with soy sauce and bamboo salt, kinds of chinese medicine tea, milk and milk products and pine needles tea. 6. Preserved foods were used edible mountain herbs and seaweeds in drying and frying.

• Research in Plant Disease
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• v.18 no.2
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• pp.117-122
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• 2012

In 2006, the effect of soil pH adjustment on control of common scab of potato caused by Streptomyces spp. was evaluated in the field. Soil with an original pH 5.7 was treated with sulfur of 42 kg/10a and calcium hydroxide of 81.6 kg/10a and 184.5 kg/10a to adjust pH 5.0, 6.0 and 6.5, respectively. Additionally, the effect of gypsum (522 kg/10a) on soil pH and disease severity was examined. The soil pH of sulfur treatment plot was continuously declined from 5.13 at tuber initiation time to 5.01 at harvest. The disease severity of sulfur treatment plot was relatively low (22.8%) and the marketable yield of that was high (90.5%). By contrast, the soil pHs treated with calcium hydroxide (81.6 kg/10a and 184.5 kg/10a) were increased (pH 6.06 and 6.49, respectively) at harvest. In addition, calcium hydroxide treatment plots showed higher disease severities (51.0% and 61.1%), and lower marketable yields (55.7% and 37.0%). Meanwhile, the soil pH of gypsum treatment plot was not changed until harvest, and the disease severity and the marketable yield were not significantly different from those of control. The effect of crop rotation was also evaluated with four crops such as welsh onion, soybean, corn and Chinese cabbage. These crops were planted in the infested field from 2005 to 2007, and potatoes were planted in the same field in 2008. The disease severities of potatoes produced after rotations with welsh onion, soybean, corn and Chinese cabbage for 3 years were 13.1%, 16.7%, 28.9% and 30.2%, respectively. However, the disease severity of 73.1% was shown in continuous cropping of potato for 3 years. In addition, similar effects were exhibited in the marketable yield. These results demonstrate that the adjustment of soil pH and crop rotation might be very useful tools to control common scab of potato.