• Asian-Australasian Journal of Animal Sciences
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• v.15 no.1
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• pp.89-93
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• 2002

A total of six crossbred barrows ($Duroc{\times}Landrace{\times}Large$ White, $44.17{\pm}1.94kg$ BW) were housed conducted to evaluate apparent fecal digestibilities of Brown Rice (BR) as an alternative energy source in growing pigs. Pigs were housed individually on metabolism crate on the basis of body weight. Four treatments contained: 1) 100% of corn-soybean meal (C100; Control diet), 2) 75% of corn-soybean meal diet plus 25% of corn meal (C25), 3) 100% of brown rice-soybean meal diet (BR100), 4) 75% of brown rice-soybean meal diet plus 25% of brown rice meal (BR25). Brown rice has an excellent gross energy and crude protein composition compared to corn. The BR used had 3,801 kcal of gross energy/kg, 8.0% crude protein, 2.6% of ether extract, 0.035% calcium and 0.35% total phosphorus. The best digestibilities of energy (87.75%), DM (81.71%) and CP (78.57%) were observed in BR 100 group and the worst were found in Corn 25 group. The nutrient digestibility was not significantly different in most nutrients. Through this experiment, BR appeared a good alternative energy source that can replace corn yellow to 100% in growing pigs. Therefore, the price relationship between corn and BR may provide an excellent opportunity for pork producers to use BR in order to reduce feed costs provided that diet has been balanced for digestible amino acids.

• Journal of the East Asian Society of Dietary Life
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• v.3 no.2
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• pp.1-13
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• 1993

This paper has examined and analyzed the ways of making Jang(Korean soybean sauce), vinegar and liquor in terms of food processes, which are mentioned in sooljip 5 and 6 Food collections of 'Kosa-sibi Jip', an encyclopaedia written in Chinese and published in 1789-the eleventh year of King Jung-jo of Chosun Dynasty. There respestively six items of nine items of and thirty three items of the recipe for making jang, vinegar and liquor, Soybean was a major material for making jang. And wheat flour and ground barley were added. Myun-jang was made from only flour. Dong-kook Jojang Bup(oriental soybean sauce preparation) which is the traditional Korean process for making jang from only soybean is recorded in this book. The cereals used in the nine items of the vinegar making recipe were rice(six times), wheat(twice), barley(three times) and wheat flour(once). And fruits are also used. Rice was most used of all these materials. The cereals used in the thirty three items of the liquor-making recipe were regular rice(50%), sticky rice(42.6%) and wheat flour(7.4%) In particular sticky rice was much used for Yakyee Rhue and Bok-sik Rhue for medications. The ways of processing cereals for liquor-making were Jee-ae-bop : steamed rice(52.9%), Jook:thick gruel with cereal (32.3%), Goo-mung Tuck: doughnut-shaped rice cake(8.8%) and Hin-moo-ree Tuck: shawith peless rice cake(2.9%). The three unique processes are as follows. First, in winter when the process of liquor-making did not go on because the jar was cold, the bottle with hot water in was put in the jar and so the aduquate temperature for liquor-making was maintained. Next, in warming up a small double boiler, they prevented effervescence by hanging down thread. Finally. in warming up in a double boiler, they sealed the mouth-piece of the jar and put a handful of wet rice when the rice was completely cooked, it was thought of as the sign that the process of liquor-making was done.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.5
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• pp.691-696
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• 2015

The objective of this study was to evaluate the quality of five commercial enzyme linked immunosorbent assay (ELISA) kits (A, B, C, D, and E) from different suppliers for detecting aflatoxin $B_1$ ($AFB_1$). $AFB_1$-free corn samples supplemented with different levels of $AFB_1$ (5, 10, and $20{\mu}g/kg$) were used as positive controls and 6 replicates of each control sample were tested to evaluate the accuracy and precision of these kits. In addition, we also evaluated the performance of these ELISA kits for $AFB_1$ in 30 feed samples, including corn, distillers dried grains with soluble, wheat samples, soybean meal, and poultry feed, which were verified by high performance liquid chromatography. Results showed that the coefficients of variation ranged from 1.18% to 16.22% in intra-plate and 2.85% to 18.04% in inter-plate for the determination of $AFB_1$. The half maximal inhibitory concentration for five kits ranged from 3.72 to $7.22{\mu}g/kg$. The quantitation limits of $AFB_1$ were all under the legal limit in China but somewhat inconsistent with kit instructions. Although the recovery rate of four of the five kits were either less than 90% or more than 110%, all these values were acceptable in practice. Two kits had high false positive rates (C and E). In conclusion, our results revealed that the qualities of five tested ELISA kits were significantly different.

• Korean Journal of Breeding Science
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• v.42 no.1
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• pp.87-99
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• 2010

Genetic diversity and relationships within and among Korean, Japanese and Chinese Jilin provincial wild soybeans based on SSR markers were evaluated to enlarge genetic variation in soybean breeding in the future. A total of 184 wild soybeans including 67 Korean, 71 Japanese and 46 Chinese Jilin provincial wild soybeans were analyzed to evaluate genetic diversity and relationships based on 23 SSR markers. Korean and Japanese wild soybeans were obtained from National Agrobiodiversity Center, Korea, and Biological Resource Center in Lotus and Glycine, Frontier Science Research Center, University of Miyazaki, Japan, respectively. Chinese wild soybeans were collected from Jilin province, China. Twenty three SSR markers generated a total of 964 alleles with an average of 41.9 alleles per marker. Number of alleles ranged from 23 (Satt635) to 56 (Satt157). Genetic diversity (PIC value) of 184 wild soybeans ranged from 0.880 to 0.968 with an average of 0.945. Number of alleles for Korean, Japanese and Chinese Jilin provincial wild soybeans was 513 with an average of 22.3, 511 with an average of 22.2, and 312 with an average of 13.6 per marker, respectively. PIC value for Korean, Japanese and Chinese Jilin provincial wild soybeans was similar with an average of 0.905, 0.897, and 0.850, respectively. Cluster analysis based on genetic distances estimated by SSR markers classified wild soybeans into 3 clusters. Cluster I included only Chinese Jilin provincial wild soybeans. Cluster II included most of Japanese wild soybeans including 5 Korean wild soybeans. Cluster III included most of Korean wild soybeans including 6 Japanese and 1 Chinese Jilin provincial wild soybeans. Cluster I was not subclassified, but cluster II and III were subclassified into various groups. Genetic distance evaluated by SSR markers between Korean and Japanese wild soybeans was closer than that of between Korean and Chinese Jilin provincial, and between Japanese and Chinese Jilin provincial wild soybeans.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.3
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• pp.175-186
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• 2004

The “Jeungbosallimgyeongje” was literature reviewed about the manufacture of Korean sauces. Furthermore, in order to investigate the changes made by time period, other literatures, “Eumsigdimibang(1670s)”, “Sallimgyeongje(1715)”, “Gyuhapchongseo(1815)” and “Choson­mussangyorijebeop(1930)”, were compared. The ingredients mentioned included soy beans, flour, barley, elm trees, red beans and blue beans, etc. In addition, the shapes and sizes of dried soybean paste brick were varied. “Manchojang”, which designated the kind of hot pepper paste, appeared in this book for the first time. During its manufacturing process, it was characteristic to add dried bean paste, sea kelp and fish to produce a novel and higher quality product. From the above mentioned books, we found out that Koreans used only the soybeans and Chinese a mixture of buckwheat, flour and barley in addition to soybeans to make their traditional sauces. According to the“ Gyuhapchongseo” , there was a slight difference in ingredients to add for the manufacture of fish sauce, but the manufacturing methods and the one year period needed for maturing the ingredients were the same.. However, in the “Chosonmussangsinsikyrijebop”, fish sauce and meat sauce were classified separately and their manufacturing methods were different as well. In conclusion, the ingredients of used for the sauces recorded in “Jeungbosallimgyeongje” were various and at first hot pepper sauce made from “Manchojang” appeared and additionally red peppers were added to five kinds of Korean paste and red pepper powder were added to two kinds of Korean paste. The manufacturing method of the sauces changed according to time period, for example, only soybean has been used in Korean traditional sauces and other ingredients used as for Chinese ones eventually disappeared.

• Korean Journal of Environmental Agriculture
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• v.34 no.4
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• pp.260-267
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• 2015

BACKGROUND: The current study was conducted to examine the species specific accumulation of Cd and Pb in 11 crop species (Soybean, Sesame, Corn, Polished rice, Carrot, Potato, Garlic, Spring onion, Chinese leek, Red pepper, Eggplant), through cultivating them under the same condition with metal contaminated soils.METHODS AND RESULTS: Eleven crop species were cultivated in three different soils contaminated with Cd and Pb and harvested. Edible parts of each crop was pretreated and analyzed to determine Cd and Pb concentrations, and subsequently bioconcentration factors (BCFs) were calculated. In general, the crops of which seeds are used as food showed high concentrations of both Cd and Pb. For instance, Cd concentrations in crops cultivated in Soil A was in the order of soybean (0.432 mg kg^-1) > sesame (0.385) > polished rice (0.176) > carrot (0.116) > corn (0.060) > red pepper > (0.047) > potato (0.044) > egg plant (0.025) > garlic (0.023) > spring onion (0.016) > Chinese leek (0.011). BCFs showed the same order.CONCLUSION: From this study, it can be conclude that seeds plants should not be cultivated in Cd and Pb contaminated soils to secure food safety from metal contaminated soils.

• The Korean Journal of Mycology
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• v.13 no.1
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• pp.41-47
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• 1985

Eighteen plant residues were added to soil and the amended soil was inoculated with chlamydospores (5,000 cells/g soil) of Fusarium solani causing root rot of ginseng in soil to test the effects of amendment using pea (Pisium sativa L.) as an index plant. Distributional conditions of microogranisms in soil were compared with each other before and after dealing with soil amendment by plant debries. Infection rate by index plant's infectivity showed a higher degree in the treatment of wheat crushed than in control group, and followed by stalk of sweet potato, chinese cabbage, ginseng leaves and soybean pod. On the other hand, the de­creasing order of infection rate was root of garlic, welsh onion, cabbage leaf and stalk, green onion stalk, wheat straw and barley straw. In comparison with control group, the propagules of fungi increased in the treatment of ginseng leaves, soybean ground, wheat crushed, maize stalk, and chinese cabbage, but decreased in the root of garlic, cabbage, and barley straw. Population of total bacteria increased in the treatment of soybean ground, chinese cabbage, radish stalk, welsh onion, and wheat crushed, but decreased in barley straw, tobaco root, ginseng stalk, and wheat straw. The numbers of actinomycetes increased only in the treatment of soybean ground in a comparison with control and also decreased in the garlic stalk and tobaco root. The propagules of Fusarium spp increased in the treatment of chinese cabbage, welsh onion, radish stalk, wheat crushed, and sweet potato stalk, wheat crushed, and sweet potato stalk, but decreased in the treat­ment of wheat straw, ginseng leaves, and cabbage than control.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.239-239
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• 2017

The enhancement of leaf photosynthetic capacity can have the potential to improve the seed yield of soybean. Key targets for the increase of leaf photosynthetic capacity remains unclear in soybean. Peking, Chinese local variety, has been the useful material for soybean breeding since it shows various resistances against biotic and abiotic stress. Sakoda et al., 2017 reported that Peking had the higher capacity of leaf photosynthesis than Enrei, Japanese elite cultivar. They identified the genetic factors related to high photosynthetic capacity of Peking. The objective of this study is to elucidate the physiological basis underlying high photosynthetic capacity of Peking. Peking and Enrei were cultivated at the experimental field of the Graduate School of Agriculture, Kyoto University, Kyoto, Japan. The sowing date was July 4, 2016. Gas exchange parameters were evaluated at the uppermost fully expanded leaves on 43, 49, and 59 days after planting (DAP) with a portable gas exchange system, LI-6400. The leaf hydraulic conductance, $K_{leaf}$, was determined based on the water potential and transpiration rate of the uppermost fully expanded leaves on 60 DAP. The morphological traits related to leaf photosynthesis were analyzed at the same leaves with the gas exchange measurements. The light-saturated $CO_2$ assimilation rate ($A_{sat}$) of Peking was significantly higher than that of Enrei at 43 and 59 DAP while the stomatal conductance ($g_s$) of Peking was significantly higher at all the measurements (p < 0.05). It suggested that high $A_{sat}$ was mainly attributed to high $g_s$ in Peking. $g_s$ is reported to be affected by the morphological traits and water status inside the leaf, represented by $K_{leaf}$, in crop plants. The tendency of the variation of the stomatal density between two cultivars was not consistent throughout the measurements. On the other hand, $K_{leaf}$ of Peking was 59.0% higher than that of Enrei on 60 DAP. These results imply that high $g_s$ might be attributed to high $K_{leaf}$ in Peking. Further research is needed to reveal the mechanism to archive high $g_s$ on the basis of water physiology in Peking. The knowledge combining the genetic and physiological basis underlying high photosynthetic capacity of Peking can be useful to improve the biomass productivity of soybean.

• Food Science and Preservation
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• v.8 no.3
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• pp.291-295
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• 2001

Photostimulated luminescence (PSL) analysis was applied to determine whether some agricultural commodities of Korean and Chinese origins have been irradiated or not. Cereals (brown rice and buckwheat) and legumes (soybean, peanut, fed bean and mung bean) were exposed to gamma irradiation at 0.5 ∼4 kGy The Korean garlic was irradiated at 0.05 ∼0.5 kGy. Cereals and mung bean were tool applicable to the PSL measurement, showing the intermediate values between the lower (700 photon counts, negative) and the upper threshold values (5,000, positive), however PSL values determined for soybean, peanut, red bean and garlic were suitable for being discriminated between nonirradiated and irradiated samples. There was no significant difference in PSL properties accgrding to the sample origins.

• Korean Journal of Community Nutrition
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• v.11 no.6
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• pp.761-770
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• 2006

The purpose of this study was to plan a 5-day menu using antioxidant-rich foods (vitamin A. vitamin C, vitamin E, phytochemicals) for a congregate meal program for the elderly and to evaluate the satisfaction of menus. The elderly participated in the congregate meal program at Guro Elderly Welfare Facility during October, 2003 (120 persons / day). The elderly liked yungyangbab, cooked rice with sweet potato and pumpkin, soybean paste soup with chinese cabbage, pan-fried cuttlefish patty with chopped soybean sprout, pan-fried beef patty with tofu and ginseng, fresh vegetable salad and most of desserts. The leftovers of menus were negatively correlated with satisfaction of menus. The 5-day menu contained over 1/3 of KDRIs (Dietary Reference Intakes for Koreans) except fiber calcium, vitamin K and vitamin E. In conclusion, menus using antioxidant-rich foods for a congregate meal program for the elderly will improve nutrient intakes and satisfaction of the meal program. It may help to prevent chronic diseases and improve healthy lives of the Korean elderly.