• Journal of the Korean Applied Science and Technology
• /
• v.32 no.3
• /
• pp.363-371
• /
• 2015

n-Butanol and ethyl acetate extracts of thermal treatment yam (Dioscorea batatas $D_{ECNE.}$) belonging to the family Dioscoreaceae were measured for their radical scavenging activity and lipid peroxidation inhibition ability. In this study, ethyl acetate extract showed the most potent antioxidant activity evaluated by ferrous ion chelating activity and NO radical scavenging activity. Nevertheless, n-butanol extract was more effective in inhibiting linoleic acid peroxidation. A significant difference between n-butanol extract and ethyl acetate extract in nitrite scavenging activity ${\beta}$-carotene bleaching assays could not be found. Also, the results of this study showed that thermal treatment yam could be used as easily accessible source of natural antioxidants and as a possible food supplement.

• Proceedings of the Korean Society of Plant Pathology Conference
• /
• 2003.10a
• /
• pp.151.1-151
• /
• 2003

Chinese yam(D. opposita Thunb. cv. Jang-Ma) plants showing necrotic mosaic symptom were collected from their growing fields in Andong, Korea. Electron microscoptic examination of negatively stained preparations showed filamentous particles of 660nm in length. The virues purified partially were used to isolate Viral RNA as template for RT-PCR to amplify the CP gene with ChYNMV specific and oligo dT primers. Amino acids sequeces revealed that the viruses shared 99.3％ similarity with ChYNMV(AB044386) which was known as the member of macluravirus. So the viruses from Chinese yam(D. opposita Thunb. cv. Jang-Ma) plants were identified as ChYNMV. Comparing the amino aced sequences of ChYNMV strains with other macluraviruses such as CdMV, NLV and MacMV revealed that N-terminal was the most variable region and conserved regions were present within the genus Macluravirus.

• Mycobiology
• /
• v.38 no.1
• /
• pp.78-80
• /
• 2010

Leaf spot symptoms were frequently observed on yam plants grown in the Yeoju area in Korea during a disease survey in 2008. A total of five isolates of Pseudophloeosporella sp. were obtained from the infected leaves of yam plants. All of the isolates were identified as Pseudophloeosporella dioscoreae based on their morphological and cultural characteristics. A phylogenetic tree derived from the internal transcribed spacer sequences of the fungal isolates showed that the fungus is distinctly separated from species in other related genera. P. dioscoreae isolates caused very tiny spots on leaves of yam plants two weeks after artificial inoculation which were similar to those observed in the field. This is the first report that Pseudophloeosporella dioscoreae causes leaf spot in yams in Korea.

• Food Science and Biotechnology
• /
• v.14 no.5
• /
• pp.661-666
• /
• 2005

The specific objectives of this study were to dry yam chips using microwave vacuum drying, freeze drying and hot air drying, then to coat the dried yam chips with ascorbic acid cocrystallized sucrose, and finally to compare the quality of yam chip snack foods with respect to drying and coating characteristics. The microwave vacuum dried sample showed the highest drying rates and much less surface damage than the hot air dried one did. The shape and color of the microwave vacuum dried/coated sample were allocated between those of the freeze dried/coated sample and the hot air dried/coated sample. The freeze dried/coated sample scored excessively low in organoleptic hardness and chewiness to be suitable as a snack. The hot air dried/coated sample was too deep in color, wrinkled, excessively high in organoleptic hardness and chewiness, and excessively low in mouthfeeling. Therefore, the microwave vacuum dried/coated sample presented the best overall attributes as a snack, with respect to organoleptic characteristics, shape, color, and drying rates.

• KSBB Journal
• /
• v.31 no.1
• /
• pp.58-65
• /
• 2016

In this study, Arthrobacter scleromae SYE-3, which was isolated from indigenous plant in a subtropical region, Neigeria, with plant growth promoting activity was evaluated to determine the optimal culture condition. A bacterial strain SYE-3 had the IAA productivity ($89.15{\pm}0.36mg/L$) and ACC deaminase activity ($0.20{\pm}0.06$ at 72 hours). Also, optimal culture conditions such as temperature and pH of strain SYE-3 were $20^{\circ}C$ and 10 in LB medium, respectively. Strain SYE-3 had up to 3% salt tolerance in the LB medium. Plant growth promoting ability of strain SYE-3 using yam (Dioscorea japonica Thunb.) was evaluated. As a result, strain SYE-3 had showed very powerful effect on the increase of the shoot length and root biomass of yam (190.0% and 282.41% increase for 112 days, respectively). These results indicated that Arthrobacter scleromae SYE-3 can serve as a promising microbial resource for the biofertilizers of subtropical crops.

• Textile Coloration and Finishing
• /
• v.12 no.1
• /
• pp.1-11
• /
• 2000

This paper surveys the fabric weavability and machine efficiency in the various weaving looms such as Projectile, Rapiers, and Air-jet. Used projectile loom was Sulzer-PU, and FAST-R, THEMA-11E, and Picanol-GTX were used for Rapier looms, as the Air-Jet looms, Picanol PAT and OMNI types were used. Using these looms, 5 harness worsted satin fabrics were woven for surveying the fabric weavability and machine efficiency. Warp yam count of fabric is 1/40Nm, Sirofil, and filling is 1/30 Nm, worsted. End breaks of warp and filling directions for the various types of looms are measured and discussed with the mechanism of each loom. Warp and filling yam tensions are also measured and analysed with open width of shedding motion of each weaving machine. And various warp yam tensions with open width of shedding are measured and analysed according to the warp yam in various heald frame. These results fire also discussed with temples such as bar and ring. Warp yam tensions at the various positions on the fabric with various looms are measured and discussed with fabric mechanical properties such as tensile, bending, shear and surface.

• Applied Biological Chemistry
• /
• v.39 no.5
• /
• pp.384-388
• /
• 1996

This research was conducted to investigate the effective methods for browning inhibition on yam (Dioscorea aimadeimo) during dehydration by physical and chemical pretreatments. Moisture, crude protein, crude fiber and N-free extract contents of yam were 81.17%, 1.43%, 0.29% and 15.81%, respectively. Yams were sliced to 0.5 cm thickness and placed to single and poly layer in plastic tray, and then changes of their weights were measured during air dehydration at $50^{\circ}C,\;65^{\circ}C,\;and\;80^{\circ}C$. The dehydration time reaching to optimum moisture level for the pulverization of the yam slices were 10, 6, 3 hours(single layered) and 12, 7, 5 hours(multi layered) at the respective temperature. To inhibit browning at $80^{\circ}C$ air dehydration, water and steam blanching, microwave treatment effects were investigated on yam slices for 30 sec. and 60 sec. Steam blanching for 30 sec. was comparatively effective to inhibit browning of yam slices. Yam slices were immersed in single and combined browning inhibitor solutions and evaluated for browing degree during dehydration by the values of Hunter L, a, b and ${\Delta}E$. The most effective pretreatment to inhibit browning of yam slices was immersion In the solution containing 500 ppm of citric acid and 1000 ppm of cysteine for 1 min.

• Fibers and Polymers
• /
• v.6 no.2
• /
• pp.146-150
• /
• 2005

In this paper, friction of air-jet textured yams is investigated. Using a friction measuring apparatus fabricated inhouse, dynamic friction forces of the yams under yarn-to-metal (YM) and yam-to-yam (YY) rubbing modes are measured. The influence of processing variables of air-jet texturing viz., overfeed, air pressure, dry/wet texturing and normal/core-and-effect texturing on dynamic friction is analysed. The results indicate that friction force increases with increasing rubbing speeds and yam input tension. YM dynamic friction decreases initially and then starts to increase at higher overfeeds. YY dynamic friction increases with increasing overfeed. YM dynamic friction decreases with an increase in air pressure while an opposite trend is observed for YY friction. Wet textured yams have higher friction than dry textured yams. Core wetted coreand-effect textured yams have higher friction than normal textured yams.

• Fibers and Polymers
• /
• v.3 no.2
• /
• pp.80-84
• /
• 2002

Tension control is an important factor in producing high quality knitted products and in maintaining good processing condition. Yarn tension during knitting is subject to be affected from many elements of the machine and process parameters. Several factors including yam feeding speed, feeding angle, and needle gauge that are considered to influence on the tension variation were investigated. Yam feeding speed did not show high contribution to the tension variation but feeding angle of yam did show high correlation with the tension. No or negative correlation of the tension with needle gauge was found from the results. In order to keep well-determined process condition in the knitting manufacturing, it is strongly suggested that all knitting elements and parameters should be in the integrated control circumstance.

• Korean Journal of Food Science and Technology
• /
• v.24 no.6
• /
• pp.619-622
• /
• 1992

To increase utilization of Korean yam, the rheological properties of gelatinized yam (Dioscorea aimadoimo) starch solutions at various concentrations $(1{\sim}5%)$ and temperature $(30{\sim}60^{\circ}C)$ were investigated. The rheological behavior of gelatinized yam starch solutions was illustrated by power-law model and Casson equation and exhibited pseudoplastic behavior with yield stress. The pseudoplasticity of starch solutions increased largly concentration of starch increased. As the temperature increased from $30^{\circ}C$ to $60^{\circ}C$, the dependency of starch concentration decreased, B were decreased from 0.40449 to 0.39352. The activation energy of flow of gelatinized yam starch solutions were increased from 4.1415 to $5.45329{\times}10^6\;J/kg{\cdot}mol$ by increasing starch concentration from 1% to 5%.