• Journal of Environmental Science International
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• v.20 no.11
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• pp.1417-1423
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• 2011

For evaluating the effect of various organic fertilizer ratios on the Spiraea${\times}$bumalda 'Gold Mound' growth, a container green wall system experiment was conducted in a greenhouse at Konkuk university. The experimental planting grounds were prepared with different organic fertilizer ratios ($A_1L_0$, $A_8L_1$, $A_4L_1$ $A_2L_1$ and $A_1L_1$) and with drought tolerance and an ornamental value Spiraea${\times}$bumalda 'Gold Mound' was planted. The change in soil moisture contents, plant height, number of branches, number of dead leafs, number of leaf, number of shoots, length of node, length of leaf, width of leaf, root-collar caliper, chlorophyll contents and survival rate were investigated from April to Jun 2010. 1. The result of soil moisture contents was analyzed with weight unit in the container green wall system during the dry summer season. The soil moisture contents were significantly enhanced in the container green wall system in increasing order as the amount of fertilizer level increased $A_1L_1$ > $A_2L_1$ > $A_4L_1$ > $A_8L_1$ > $A_1L_0$. 2. Compared to the control treatment (amended soil with 100% + organic fertilizer 0%) application, the highest plant growth was observed in the treatment of $A_2L_1$(amended soil with 67% + organic fertilizer 13%) application. However, the differences between the organic fertilizer ratio treatments of $A_1L_1$, $A_4L_1$, $A_8L_1$, and the $A_1L_0$ organic fertilizer application were mostly not significant. 3. The survival rate increased with the increasing application of organic fertilizer, but in the control treatment (amended soil with 100% + organic fertilizer 0%) application all the plants died. Experimental results from the presented study clearly demonstrated that the organic fertilizer improved the survival rate more than the Spiraea${\times}$bumalda 'Gold Mound' growth at different levels of organic fertilizers. This strain can be utilized as a plant growth application in living wall systems during the dry summer season. Therefore, Spiraea${\times}$bumalda 'Gold Mound' is expected to be a highly valuable shrub for the green wall system if it should be considered in integration with stormwater retention or as a soil conditioner for increasing soil water contents in planting ground.

• Food Engineering Progress
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• v.15 no.4
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• pp.404-412
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• 2011

The purpose of this study is to prepare extruded rice flours suitable for baking rice cookies. The extruded rice flours were prepared at 100 and 130$^{\circ}C$ temperature and 25 and 27% moisture content in a co-rotating twin screw extruder. The rice extrudates were dried at 100$^{\circ}C$ for 18 hr and subsequently ground into the fine flour. Characteristics of the extruded rice flours were examined by rapid visco analysis, hydration property analysis, differential scanning calorimetry (DSC), and in vitro digestion test. Water absorption, solubility, and swelling power of all extruded rice flours were higher than those of native rice flour. DSC analysis showed that native rice flour had a peak at about 65$^{\circ}C$ while all extruded rice flours did not show any peaks since they were already gelatinized during the extrusion proess. Viscosity of the extruded rice flours decreased with increasing temperature and lowering moisture content in the extrusion proess. The extruded rice flours prepared at 130$^{\circ}C$ exhibited lower viscosity than those prepared at 100$^{\circ}C$. The operating temperature of the extrusion proess was critical for the starch digestion in vitro. The extruded rice flours prepared at 130$^{\circ}C$ showed a rapid decrease in digestible starch content while an increased level of slowly digestible starch content was observed compared to those treated at 100$^{\circ}C$ in the extruder. Cookies were prepared with a mixture of wheat flour and extruded rice flours at the ratio of 7 to 3. The cookies made with the extruded rice flours had lower spread factor and darker yellow color than those prepared with wheat flour only. Hardness of the extruded rice flour-added cookies was similar to that of the wheat flour cookie whereas their overall acceptance was better. Therefore the rice cookies partially supplemented with extruded rice flours may have a potential as early childhood foods which require soft texture and allergy reduction.