• Horticultural Science & Technology
• /
• v.34 no.5
• /
• pp.779-789
• /
• 2016

A total of 33 accessions of pepper (Capsicum spp.), including previously reported and newly discovered sources of resistance to bacterial spot caused by Xanthomonas euvesicatoria, were evaluated for their resistance to bacterial spot. The selected accessions were then grown and their horticultural characteristics were recorded. In a test for hypersensitive resistance (HR) to four races (P1, P3, P7, P8) of the pathogen found in Korea, KC00939 and Chilbok No.2, which carry the Bs2 gene, exhibited a hypersensitive response to all four races, as expected. Chilbok No.3, which carries the Bs3 gene, showed a hypersensitive reaction to race 1 and 7, as expected. KC00939 exhibited a high ASTA color value and tolerance to multiple infections from a viral complex of Cucumber mosaic virus (CMV) and Broad bean wilt virus (BBWV). Thus, this accession represents a promising genetic resource for breeding cultivars with multiple disease resistance and strong red coloration. KC01327, KC01617, KC01015, KC01760, KC01779, KC01137, KC01328, KC01006, KC00127, KC01704, and KC00995 did not exhibit hypersensitivity but showed a high level of general resistance when evaluated by spray inoculation. KC01617, KC01760, KC01779, KC01137, KC01704, and KC01777 are newly identified sources of resistance to bacterial spot. The previously and newly identified sources of resistance to bacterial spot evaluated in this study, including information about their resistance to CMV and BBWV complex in the field, the contents of pungent and sweet taste components, and the color values of dry fruits, will be useful for breeding pepper cultivars with resistance to bacterial spot.

• 한국정보디스플레이학회:학술대회논문집
• /
• 2008.10a
• /
• pp.1520-1521
• /
• 2008

There are several ways to demonstrate white organic light emitting diodes (OLEDs) for displays and solid state lighting applications. Among these approaches are the stacked three primary or two complementary colors light-emitting layers, multiple-doped emissive layer, and excimer and exciplex emission [1-10]. We report on white phosphorescent excimer devices by using two light emitting materials based on platinum complexes. These devices showed a peak EQE of 15.7%, with an EQE of 14.5% (17 lm/W) at $500\;cd/m^2$, and a noticeable improvement in both the CIE coordinates (0.381, 0.401) and CRI (81). Devices with the structure ITO/PEDOT:PSS/TCTA (30 nm)/26 mCPy: 12% FPt (10 nm) /26 mCPy: 2% Pt-4 (15 nm)/BCP (40 nm)/CsF/Al [device 1], ITO/PEDOT:PSS/TCTA (30 nm)/26 mCPy: 2% Pt-4 (15 nm)/26 mCPy: 12% FPt (10 nm)/BCP (40 nm)/CsF/Al [device 2], and ITO/PEDOT:PSS/TCTA (30 nm)/26 mCPy: 2% Pt-4: 12% FPt (25 nm)/BCP (40 nm)/CsF/Al [device 3] were fabricated. In these cases, the emissive layer was either the double-layer of 26 mCPy:12% FPt and 15 nm 26 mCPy: 2% Pt-4, or the single layer of 26mCPy with simultaneous doping of Pt-4 and FPt. Device characterization indicates that the CIE coordinates/CRI of device 2 were (0.341, 0.394)/75, (0.295, 0.365)/70 at 5 V and 7 V, respectively. Significant change in EL spectra with the drive voltage was observed for device 2 indicating a shift in the carrier recombination zone, while relatively stable EL spectra was observed for device 1. This indicates a better charge trapping in Pt-4 doped layers [10]. On the other hand, device 3 having a single light-emitting layer (doped simultaneously) emitted a board spectrum combining emission from the Pt-4 monomer and FPt excimer. Moreover, excellent color stability independent of the drive voltage was observed in this case. The CIE coordinates/CRI at 4 V ($40\;cd/m^2$) and 7 V ($7100\;cd/m^2$) were (0.441, 0.421)/83 and (0.440, 0.427)/81, respectively. A balance in the EL spectra can be further obtained by lowering the doping ratio of FPt. In this regard, devices with FPt concentration of 8% (denoted as device 4) were fabricated and characterized. A shift in the CIE coordinates of device 4 from (0.441, 0.421) to (0.382, 0.401) was observed due to an increase in the emission intensity ratio of Pt-4 monomer to FPt excimer. It is worth noting that the CRI values remained above 80 for such device structure. Moreover, a noticeable stability in the EL spectra with respect to changing bias voltage was measured indicating a uniform region for exciton formation. A summary of device characteristics for all cases discussed above is shown in table 1. The forward light output in each case is approximately $500\;cd/m^2$. Other parameters listed are driving voltage (Bias), current density (J), external quantum efficiency (EQE), power efficiency (P.E.), luminous efficiency (cd/A), and CIE coordinates. To conclude, a highly efficient white phosphorescent excimer-based OLEDs made with two light-emitting platinum complexes and having a simple structure showed improved EL characteristics and color properties. The EQE of these devices at $500\;cd/m^2$ is 14.5% with a corresponding power efficiency of 17 lm/W, CIE coordinates of (0.382, 0.401), and CRI of 81.

• Journal of Mushroom
• /
• v.13 no.3
• /
• pp.217-222
• /
• 2015

This study was conducted to obtain a growth correlation of basal information from the development of disease resistant Flammulina velutipes cultivars through back-crossing between the strains of wild-type brown monokaryon 4019-20 and the derivative of commercial quality white monokaryons 3. The two strains were selected to back-cross for further enhancing their latent attributes and growth characteristics. The parents of 4019-$20{\times}M3$ back-crossed to reproduce $F_1$, M3-Sn. Using $F_1$, M3-Sn procured and isolated into 94 monokaryon strains. Further examination of growth characteristics carried out by back-crossing between M3 and $BC_1F_1$ from M3-n dikaryon. Monokaryon exhibited an irregular growth pattern and demonstrated to be sluggish development in the sawdust medium. However $BC_1F_1$(M3-n) dikaryon strains confirmed mostly regular growth pattern and demonstrated ordinary growth in the sawdust medium. The fruitbody of $BC_1F_1$ confirmed as light-brown colour to be the dominant gene. The colour distributions of fruitbody, $BC_1F_1$, resulted as follows; 7% of dark brown, 25% of brown, 27% of light brown, 16% of ivory and 25% of white. The ratio of the other color to white showed 3 to 1 which suggested two major genes were related to fruitbody color.

• Journal of Mushroom
• /
• v.6 no.2
• /
• pp.47-51
• /
• 2008

The Oyster mushroom is saprophytic fungus. The pileus is stemmed at the side and later depressed. It grows to 5-15 cm, and is of grey, grey-lilac, blackish-grey, steel grey, grey-brown, and blue-blackish. Various kinds of Oyster mushrooms such as golden, pink, brown, grey, white, and blue make marketing an interesting challenge depending upon the market niche. A new commercial strain "Chung" of oyster mushroom was developed by hyphal anastomosis. It was improved with hybridization between monokaryotic strain derived from Pleurotus ostreatus ASI 2194 and ASI 2487. The pileus of parental strain ASI 2194 and ASI 2487 was grey and light blue-grey, respectively. Most of intra-specific hybrids between strain ASI 2194 and ASI 2487 were showed similar pileus color of parents. By the way, the pileus color of variety 'Chung' was blue to bluish grey. The optimum temperatures of mycelial growth and fruiting body development was $25{\sim}30^{\circ}C$ and $12{\sim}16^{\circ}C$, respectively.

• Conservation Science in Museum
• /
• v.19
• /
• pp.1-18
• /
• 2018

The Stele for National Preceptor Hongbeop from the Jeongtosa Temple site in Chungju is one of the most important stone cultural heritage items for exemplifying the style of the Goryeo era. Despite its obvious value, this relic has been stored in a weathered condition at the National Museum of Korea. It had suffered various dismantling and displacements during the Japanese colonial period and had long been exposed in the open air. The stele was selected as a subject for the Stone Monuments Restoration Project launched by the National Museum of Korea in 2015. In preparation for its outdoor exhibition as part of the restoration project, this study investigated the characteristics of its materials, produced a map of its deterioration from weathering, and carried out ultrasonic analysis of the materials to provide findings useful for conservation treatment. The materials analysis revealed that the turtle-shaped pedestal of the stele was made from two-mica granite consisting of medium-grained quartz, plagioclase, alkali feldspar, biotite, and muscovite. Its body stone is crystalline marble, the rock-forming mineral in which is medium-grained calcite in a rose-pink color with dark grey spots. The dragon top of the stele is made of crystalline marble, the major component of which is medium-grained calcite of a light-grey color. The deterioration consists of 21.5% abrasion on the stone body, with its south face most damaged, and 18.6% granular disintegration, with the north face most damaged. The ultrasonic material characterization conducted for mapping the general condition of weathering shows low values on the parts-assembly area of the turtle-shaped pedestal and on the upper portion of the stone body. It is considered that there is dislocation due to partial blistering and fracturing as well as to the differences in surface treatment. Prior to the outdoor exhibition of the stele, the surface was cleaned of contaminants and was consolidated based on the scientific investigation in order to prevent weathering from the external environment.

• Food Science and Preservation
• /
• v.16 no.5
• /
• pp.705-713
• /
• 2009

We prepared salmon patties and compared the quality characteristics thereof with those of commercial tuna and pork patties. The moisture and crude ash contents of salmon patty were lower, whereas the crude protein content was higher, than those of commercial patties. The crude lipid content of salmon patty was higher than that of tuna patty, but lower than that of pork patty. The pH value and the volatile basic nitrogen content of salmon patty were lower than those of the commercial patties. Hunter color values (L, a, b) in a cross-section of cooked salmon patty were higher, whereas the ${\Delta}E$ value was lower, than those of the two commercial patties. The lipophilic browning index (0.397) of salmon patty was higher, whereas the hydrophilic browning index (0.047) was lower, than those of commercial patties. Trichloroacetic acid-soluble N content (272 mg/100 g) of salmon patty was lower than of commercial patties. The major fatty acids of salmon patty were palmitic acid (11.9%), oleic acid (27.6%), and linoleic acid (30.1%), whereas small amounts of eicosapentaenoic acid (EPA, 3.7%) and docosahexaenoic acid (DHA, 8.4%) were also found. The predominant amino acids of all patties were arginine, glutamic acid, aspartic acid, leucine, threonine, and proline, and the contents of these amino acids in salmon patty were higher than in the two commercial patties. The Fe, Ca, K, P, and Mg contents of salmon patty were 2.4 mg/100g, 42.6 mg/100g, 207.5 mg/100g, 211.6 mg/100 g, and 29.9 mg/100 g, respectively. The sensory quality of salmon patty was higher than that of pork patty. These results indicate that salmon patty may have good quality characteristics, comparable to those of the two commercial patties.

• Korean Journal of Heritage: History & Science
• /
• v.46 no.1
• /
• pp.208-227
• /
• 2013

Twenty-seven bronze bowls excavated from the Goryo burial complex at Deobu-gol were examined for their microstructure and chemical composition to characterize the bronze technology practiced by commoners at the time. Results showed that the objects examined can be classified into four groups: 1) objects forged out of Cu-near 22%Sn alloys and then quenched; 2) objects cast from Cu-below 10% Sn alloys containing lead; 3) objects cast from Cu-10%~20% Sn alloys containing lead and then quenched; 4) objects forged out of Cu-10~20% Sn alloys containing lead and then quenched. This study revealed that the fabrication technique as determined by alloy compositions plays an important role in bronze technology. The use of lead was clearly associated with the selection of quenching temperatures, the character of inclusions and the color characteristics of bronze surfaces. It was found that the objects containing lead were quenched at temperatures of $520^{\circ}{\sim}586^{\circ}C$ while those without lead were quenched at the range of $586^{\circ}{\sim}799^{\circ}C$. The presence of selenium in impurity inclusions was detected only in alloys containing lead, suggesting that the raw materials, Cu and Sn, used in making the lead-free alloys for the first group were carefully selected from those smelted using ores without lead contamination. Furthermore, the addition of lead was found to have significant effects on the color characteristics of the surface of bronze alloys when they are subjected to corrosion during interment. In leaded alloys, corrosion turns the surface light green or dark green while in unleaded alloys, corrosion turns the surface dark brown or black. It was found that in fabrication, the wall thickness of the bronze bowls varies depending on the application of quenching; most of the quenched objects have walls 1mm thick or below while those without quenching have walls 1mm thick or above. Fabrication techniques in bronze making usually reflect social environments of a community. It is likely that in the late Goryo period, experiencing lack of skilled bronze workers, the increased demand for bronze was met in two ways; by the use of chief lead instead of expensive tin and by the use of casting suitable for mass production. The above results show that the Goryo bronze workers tried to overcome such a resource-limited environment through technological innovations as apparent in the use of varying fabrication techniques for different alloys. Recently, numerous bronze objects are excavated and available for investigation. This study shows that with the use of proper analytical techniques they can serve as a valuable source of information required for the characterization of the associated technology as well as the social environment leading to the establishment of such technology.

• Korean Journal of Soil Science and Fertilizer
• /
• v.16 no.1
• /
• pp.20-27
• /
• 1983

A series of laboratory experiment was conducted to find out the chemical composition, characterization of humic substances by physical and chemical methods and reaction of Na-pyrophosphate, $Ca(OH)_2$ and rice straw with albumin on the degradation of soil organic matter in the volcanic ask soils of the Jeju Island. Results obtained were summarized as follows: 1. The contents of organic matter, available silicon, active iron and aluminum concentration in volcanic ash the soils were remarkably higher but available phosphorous was comparatively lower than the mineral soils. In volcanic ash soil, the contents of potassium, calcium and magnessium were higher in upland soil than that of forest soil. The ratios of active $Al^{{+}{+}{+}}/Fe^{{+}{+}}$, C/P and $K/Ca^+$ Mg were apparently high in volcanic ash soils while that of $SiO_2$/O.M. was high in mineral soil. 2. The carbon/nitrogen ratio in humin, humic acid content in organic matter, and carbon contents of humin in total carbon of soil organic matter were apparently higher in the volcanic ash soils than in the mineral soils, The total nitrogen and fractions of acid or alkali soluble nitrogen were remarkably high in volcanic ash soils while mineralizable nitrogen ($NH_4$-N and $NO_3$) contents were high in mineral soils. 3. The values of K600, RF and log K were also higher in volcanic ash soils than those in mineral soils, and the absorbance in the visible range were high and color was dark in the soil of which humification was progressed Extracted humic acid from volcanic ash soil was less reactive to the oxidizing chemical reagent and was persistance to the acid or alkali hydrolysises. 4. The major oxygen-containing functional groups in humic substances of volcanic ash soils were phenolic-OH alcoholic-OH and carboxyl groups while those in mineral soil were methoxyl and carbonyl groups. 5. Absorption spectra of alkaline solution of humic acid ranged from 200 nm to maxima 500 nm. Visible spectra peaks of from humic substances in the visible region were recognized at 350, 420, 450 and 480 nm. Only one single absorbance peak was observed in the visible region at 362 nm for Heugag series and two absorbance Peak were also at 360 nm and 390 nm for Yeungrag series. 6. Evolution of carbon as $Co_2$ was increased with addition of Na-pyrophosphate in Namweon and Heugag series, and "priming effects" took place on the soil organic matter decomposition by addition of rice straw with albumin in Ido series.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.11
• /
• pp.1409-1416
• /
• 2007

Seven selected commercial pure or refined olive oils were obtained from the market, and their physicochemical properties and volatile characterizations were investigated. Fatty acid profiles of the analyzed olive oils showed oleic $(61.2{\sim}74.7mole%)$, palmitic $(10.2{\sim}16.8mole%)$, linoleic $(9.4{\sim}18.0mole%)$, stearic $(1.9{\sim}3.0mole%)$, palmitoleic $(0.7{\sim}2.4mole%)$ and linolenic acid $(0.5{\sim}0.9mole%)$. According to Hunter#s color measurement, pure or refined olive oils showed $L^*$ value of $92.2{\sim}99.0$, $a^*$ value of $-22.2{\sim}-3.2$, and $b^*$ value of $18.5{\sim}55.0$. Their total phenol contents ranged from 1.9 to $13.3mg/100g$ while ${\alpha}-tocopherol$ content showed $7.91{\sim}13.88mg/100g$. Oxidation stability of the pure or refined olive oils were observed by Rancimat. The induction period ranged from 17.37 to 34.72 hr while their POV were $6.83{\sim}20.31meq/kg$ oil. Electronic nose and gas chromatograph-mass spectrometry with head-space solid phase microextraction were applied to identify and discriminate the volatile compounds and flavors in pure or refined olive oils, respectively.

• Journal of Animal Science and Technology
• /
• v.51 no.3
• /
• pp.185-192
• /
• 2009

Fatty acid synthase (FASN) is a multi-functional enzyme with a central role in the synthesis of long-chain fatty acid and has been considered as a positional candidate gene for BTA 19 quantitative trait loci (QTL) affecting milk-fat content and fatty acid composition. In this study, we sequenced the FASN gene in several cattle breeds including Hanwoo and imported beef cattle, and identified novel DNA polymorphisms and their linkage relationship in Hanwoo. We found a significant frequency difference of the FASN (AF285607) g.17924 A$\rightarrow$G polymorphism between Hanwoo (70%) and other breeds and this polymorphism has been known for an association with fatty acid composition in Angus. Furthermore, by direct DNA sequencing in 18 unrelated Hanwoo, we identified 27 SNPs including nine novel variations in the FASN gene. Among 27 SNPs identified in the FASN gene, four SNPs were further genotyped in 100 Hanwoo and 96 imported beef cattle, and analyzed for haplotype construction and association with beef quality traits. We performed haplotype block and linkage disequilibrium studies using four selected SNPs. Two different haplotype blocks (block A: g.10568 C$\rightarrow$T and g.11280 G$\rightarrow$ A; block B: g.13125 C$\rightarrow$T and g.17924 G$\rightarrow$A) were constructed and the block A in particular had a very high r2 (0.936), which indicated a nearly complete linkage disequilibrium existed between the g.10568 C$\rightarrow$T and g.11280 G$\rightarrow$A polymorphisms. A total of four major haplotypes (frequency > 0.05) were identified with the four polymorphisms including TATG (0.36), CGCG (0.31), CGTA (0.19) and TACG (0.06). Statistical association analysis revealed that the g.10568 C$\rightarrow$T and g.11280 G$\rightarrow$A polymorphisms in the FASN were significantly associated with meat color (P=0.004) and texture (P=0.0114). The g.13125 C$\rightarrow$T and g.17924 G$\rightarrow$A polymorphisms in the FASN were also significantly associated with back-fat thickness and quantity index (P=0.0179 and 0.0495, respectively). Our findings suggested that the FASN gene polymorphisms may be used for determining the (unsaturated) fatty acid contents and carcass trait in the Hanwoo beef.