• Food Science and Preservation
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• v.18 no.5
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• pp.811-816
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• 2011

Cryoextraction (a freeze concentration using an instrument) can increase the sugar concentration in grape juice by reducing its water content, similar to the natural freezing of grapes for natural ice wine. In this study, fermentation of freeze-concentrated Campbell Early grape (Vitis labruscana) juice to 36 $^{\circ}Bx$ was carried out using Saccharomyces cerevisiae strains D8 and S13 isolated from Korean grapes. During the fermentation, strains S13 and D8 showed rapid sugar reduction and alcohol production compared with S. cerevisiae Fermivin$^{(R)}$ used as a control. After nine-day fermentation, the residual sugar contents were lower in W13(9.77%) and D8 wine(9.07) than that in Fermivin$^{(R)}$ wine(14.0%). Total acid content was high in the D8>S13>Fermivin$^{(R)}$ wine, in that order. The acetaldehyde content was highest in the D8 wine and lowest in the Fermivin$^{(R)}$ wine, among the three. The methanol content was slightly higher in the S13 and D8 wines than in the Fermivin$^{(R)}$ wine. In the sensory evaluation, the S13 wine exhibited the highest score in flavor and taste among the three wines. Both the two S13 and D8 wines exhibited higher scores than Fermivin$^{(R)}$ wine in overall preference.

• Journal of the Korean Chemical Society
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• v.44 no.5
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• pp.453-459
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• 2000

FED has deserved an intensive attentioD as a new flat panel display. The present investigationaims at undemtanding the photoluminescence and cathodoluminescent properties of hGaO$_3$: $Eu^{3+}$ phosphor bytaking into account the possibility that this phosphor could be applied for FED. In onler to investigate on.sucha detailed behavior; 8everM experimental skil18 Je conducted to the LaGaO$_3$:$Eu^{3+}$ phosphoL The excimtion srectrum artd emission spectmn were rnezsured in the UV range and then decay curve of $^5D_0$+$^7F_j$transitions\vas examined. The decay behavior of $^5D_0$ emission was anMyzed by a newly Iuoposed cross-relaxation mech-ani8In in asswiation with inteFwnter di1ffision (or migration). The cross-mlaxation from $^5D_0$ to CTB (Cha'geTransfer Band) wuld be a quite retsonable by considering the excitation spectrum. It could be also found thatthe quenching type was changed from ditfrsion controlled process to the direct quenching process -s inJeasing $Eu^{3+}$ oncntration.

• Journal of the Korean Magnetics Society
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• v.10 no.5
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• pp.220-224
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• 2000

Ultra-fine $Co_{1+x}$F $e_{2-}$2x/ $Ti_{x}$ $O_4$ferrite powders have been prepared by the sol-gel method. The crystallographic and magnetic properties of the sample have been investigated by means of x-ray diffraction, Mossbauer spetroscopy and vibrating sample magnetometry. The formation of nano crystallized particles is confirmed. The x-ray diffractions of all samples with various compositions clearly indicate the presence of spinel structure. The Mossbauer spectra could be fitted as the superposition of two sextets due to F $e^{3+}$ A-site and B-site. The IS and QS values nearly constant with substituted Co-Ti contents, whereas $H_{hf}$ of B-site decreases with increasing Co-Ti substitution in $Co_{1+x}$F $e_{2-}$2x/ $Ti_{x}$ $O_4$. The magnetic behaviour of powders shows that the saturation magnetization and the coercivity decrease with increasing x in $Co_{1+x}$F $e_{2-}$2x/ $Ti_{x}$ $O_4$.$.X>.

• Korean Journal of Weed Science
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• v.18 no.1
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• pp.54-62
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• 1998

This experiment was conducted to find out the effects of ABA and IAA on activities of antioxidant enzymes, antioxidant content, and growth of tobacco under exposure to ozone. The exposure to ozone in tobacco plant significantly decreased plant height, but it did not show any difference in vegetative characteristics except plant height of IAA $10^{-3}$M treated. Total chlorophyll content of NC 82 was dramatically decreased with increase in days after ozone treatment. However, reduction of chlorophyll was minimized when plant growth regulators were treated before ozone exposure. Three days treament of ozone in tobacco increased ascorbic acid of oxidised form, while slightly decreased `in reduced ascorbic acid by IAA treatment. But seven days of ozone treatment showed increase in ascorbic acid and decrease in dehydroascorbic acid. Ozone treatment did not show any difference in glutathione content and glutathione reductase activity when plant growth regulators were treated. Activities of superoxide dismutase(SOD), ascorbate peroxidase(AP) and guaiacol peroxidase(GP) were increased by the exposure to ozone for three days. However, there were no difference in activities of SOD, AP and GP due to exposure to ozone for seven days. These reactions may be interpreted as protective responses to prevent or alleviate the damage of tobacco plant by ozone exposure.

• Korean Journal of Weed Science
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• v.18 no.1
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• pp.69-75
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• 1998

Responses of tobacco(Nicotiana tabacum cv. Xanthi) leaves of different age to diphenyl ether herbicide oxyfluorfen were evaluated with respect to cellular leakage, chlorophyll loss, and membrane lipid peroxidation. When tobacco leaves of different age were incubated under light condition at $25^{\circ}C$ following 12hr dark incubation. Significant electrolyte leakage from the treated tissues into the bathing medium occurred. The change of electrolyte leakage was proportional to the oxytluorfen concentration and the duration of light exposure to the tissues. Electrolyte leakage from the tissues treated with oxyfluorfen was highly dependent on the leaf age. From the tissues of younger age, more electrolyte leakage occurred and lag period was greatly reduced. Chlorophyll loss and membrane lipid peroxidation, as measured by malondialdehyde production, caused by oxyfluorfen treatment were also dependent an the age of treated leaf tissues. In conclusion, physiological responses of tobacco leaves to oxyfluorfen greatly varied with the age of treated tissues, and thus tobacco plants could be used as appropriate materials for studying the mechanisms of tolerance to diphenyl ether herbicides.

• Korean Journal of Weed Science
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• v.15 no.3
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• pp.183-187
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• 1995

The germination characteristics of Diplachne fusca (L.) P. Beauv. seeds were investigated under different seed storage conditions to find out reliable system for maintaining the seeds with high and uniform germination rate and thus for possible use of the seeds in herbicide screening with a continuous seed supply. When the seeds were stored under wet-low temperature($4^{\circ}C$) condition, the germination rate was 88% after 4-week-storage. The germination rate slightly declined after the storage for longer than 3 months. Dry seeds stored at room temperature exhibited very low germination rate. The wet-low temperature treatment was effective for inducing the germination of the seeds which had been stored under dry-room temperature condition for 4 months. The germination rate was 70% after 2-week- storage under the wet-low temperature condition. The germination rate was much higher under an alternate temperature condition than under a continuous temperature condition. The optimum temperature was 35/$25^{\circ}C$(14/10hrs). The seeds had a capability to germinate under NaCl-treated condition even at a concentration of 1.0%, whereas the germination of Echinochloa crus-galli seeds was completely inhibited by 0.5% NaCl. This result indicates that D. fusca has an advantage over E. crus-galli to survive in reclaimed 1and from the sea.

• Korean Journal of Plant Resources
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• v.28 no.5
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• pp.641-647
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• 2015

This study was conducted to select native ground cover plants for sod culture in an organic apple orchard by estimating the effect of three native ground cover plants, Glechoma hederacea, Thymus magnus, and Ixeris stolonifera, on the soil coverage, time-periodic weed occurrence, fruit characteristics, and soil chemical properties. The plant height of G. hederace, T. magnus and I. stolonifera were 15.0 ㎝, 13.4 ㎝ and 7.2 ㎝, respectively. The dry weight of G. hederace, T. magnus and I. stolonifera were 463 ㎏/10a, 247 ㎏/10a, and 255 ㎏/10a, respectively. The plant height and dry weight of G. hederacea were higher than in the other species. T. magnus and I. stolonifera having relatively lower soil cover rate during their life cycle produced a lot of weeds in the orchard as compared with the control. In contrast, G. hederacea showed 100 percentage of ground cover in the first year, and maintained high percentage of ground cover in the growing season of ‘Tsugaru’ apple for another 2 years. When the soil was covered with G. hederacea in the orchard for 3 years, the amount of weed was only 114 ㎏/10a and number of weeding was also reduced about 33% compared with control as well as the other species. There were no differences in the tree growth and fruit characteristics between the native ground cover plants and the control; however, positive effects of native ground cover plants on soil chemical properties were found. In G. hederacea, available P₂O₄content in soils remarkably increased and was a significant difference among native species. In addition, cation (Ca, Mg and K) content in soils increased by 39% in Ca, 6% in Mg, and 11% in K at G. hederacea compared with control. These results suggest that G. hederacea could be advantageous in terms of reducing the amount of herbicide applied and the labor required for weed control, and controlling soil chemical properties; therefore, it is a good candidate for sod culture in an organic apple orchard.

• Korean journal of food and cookery science
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• v.31 no.6
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• pp.741-748
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• 2015

This study evaluated the effects of adding blood levels to phycochemical properties, textural properties, and sensory characteristics of blood sausage. 4 treatment groups of blood sausage were produced, T1 (pork ham : pork blood = 60:15), T2 (55:20), T3 (50:25), and T4 (45:30). T1 had the highest moisture content, most cohesiveness, and gumminess, CIE L-value, CIE a-value, and CIE b-value of raw and cooked blood sausages. Protein content, fat content, ash content, and VBN values were not significantly different among the treatments. T4 was treated with the most added pork blood, and had the highest pH of raw and cooked blood sausages, cooking loss, and TBA values. T2's sausage was the hardest, but had more springiness, cohesiveness, gumminess, and chewiness than T4. The best scores were from T4 and had the most overall acceptability. The results of this study show that blood sausages containing 20% pork blood had higher improved quality characteristics in blood sausages.

• Food Science of Animal Resources
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• v.32 no.2
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• pp.133-141
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• 2012

This study was carried out to investigate the effects of substitution of fermented king oyster mushroom (P. eryngii) by-products diet on pork meat quality characteristics, during the storage. A mixture of 40% king oyster mushroom by-products, 28% soybean meal and 20% corn was fermented for 10 d, and the basal diet was then substituted by the fermented diet mixture of up to 20, 50 and 80%, respectively. A total of 96 pigs were fed experimental diet (8 pigs per pen ${\times}$ 4 diets ${\times}$ 3 replication), and eight longissiumus (LD) per treatment were collected, when each swine reached to 110 kg of body weight. The Warner-Bratzler shear forces and cooking loss were significantly lowered in the treatments, while crude protein content and water holding capacity significantly (p<0.05) increased in the treatments than in the control group. The volatile basic nitrogen (VBN), at 1 d of storage, was lower in the treatments, while texture profiles and sensory evaluation did not differ between the control and the treatments (p>0.05). The pH, thiobarbituric acid reactive substances (TBARS), VBN and meat color in all treatments were increased as storage increased. Fermented king oyster mushroom by-products diet effects on lightness (CIE $L^*$), yellowness (CIE $b^*$) and chroma were determined, when LD muscles in T2 and T3 treatments were higher (p<0.05), up to 7 d (p<0.05). Therefore, the results indicate that the substitution of the fermented king oyster mushroom by-products diet to swine diet influenced the quality of the meat and it may be an economically valuable ingredient.

• Food Science of Animal Resources
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• v.34 no.3
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• pp.378-386
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• 2014

This study was conducted to determine the effects of red and green glasswort on the physicochemical and textural properties of reduced-salt cooked sausages. The control was formulated with 1.5% NaCl; then, three reduced-salt treatments were prepared, with 0.75% NaCl (RS), 0.75% NaCl+1.0% red glasswort (RSR) and 0.75% NaCl+1.0% green glasswort (RSG), respectively. The addition of glasswort within the added amount of 1% had no influence on the pH value of the reduced-salt cooked sausages, regardless of the glasswort type. In terms of color, RSG treatment conveyed a higher hue angle value than the RSR treatment (p<0.05). Increases in the protein solubility (total and myofibrillar proteins) and apparent viscosity of reduced-salt meat batter that were due to the addition of glasswort were observed; however, there were no differences according to the type of glasswort (p>0.05). Furthermore, the addition of glasswort, regardless of its type, resulted in decreased cooking loss, and increased emulsion stability. As a result, reduced-salt cooked sausages formulated with either red or green glasswort demonstrated similar textural properties to those of the control. In conclusion, the type of glasswort within an added amount of 1% had no influence on the physicochemical and textural properties of reduced-salt cooked sausages, except for the color characteristics. In terms of color alteration by the addition of glasswort, the red glasswort, which in comparison with the green glasswort could minimize the color changes of reduced-salt cooked sausages, might be an effective source for manufacturing meat products.