• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 2001년도 하계 학술대회 논문집
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• pp.46-52
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• 2001

• 한국식물병리학회:학술대회논문집
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• 한국식물병리학회 1999년도 정기총회 및 춘계 학술발표회
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• pp.43.3-43
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• 1999

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 2000년도 동계 학술대회 논문집
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• pp.63-69
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• 2000

• 한국생명과학회:학술대회논문집
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• 한국생명과학회 2000년도 제29회 국제학술심포지움 및 추계학술대회
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• pp.56-56
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• 2000

• 한국영양학회:학술대회논문집
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• 한국영양학회 2001년도 춘계연합학술대회 초록
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• pp.302.2-302
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• 2001

• 한국응용곤충학회지
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• 제43권2호
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• pp.169-173
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• 2004

몇가지 살충제에 대한 파굴파리 충태별 약제 방제효과를 조사한 결과, 알 상태에서 엽면 살포시 spinosad, dimethoate, emamectin benzoate, cartap 등의 방제가가 83% 이상으로 효과적이었다. 유충에 대해서는 dimethoate와 cartap이 87% 이상의 살충활성을 나타내었다. Dimethoate와 cartap을 엽면살포 후 잔효력을 조사한 결과 dimethoate는 약제처리 후 3일까지 93.3%의 높은 활성을 유지하였다. 번데기에 대해서는 terbufos GR, cartap GR이 88.2% 이상의 살충활성을 보였으며, 성충에 대해서는 dimethoate와 cartap이 95%이상 살충활성을 나타내었다. 이상의 결과에서 알, 유충, 성충방제에는 dimethoate EC와 cartap SP, 번데기 방제에는 terbufos GR, cartap GR가 효과적이었다.

• 한국식품영양학회지
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• 제9권3호
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• pp.299-306
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• 1996

The study was performed under the various conditions, such as the edible parts and particle sizes of Allium. The concentrations, the temperartures, and the pH of heavy metal solutions to investigated their adsorption capacity of heavy metals by genus Allium. The adsorption amount of Pb by Allium in the aqueous soluton was apparently higher than that of Ni and Cu by them. The larger the particle sloe of welsh onion and shallot was, the higher the adsorption of Cu was. The adsorptlons of Cu, Ni and sorption ratio was not different. As the temperature increased, the amount of heavy metal adsorption increased in general, but the adsorption of Ni by welsh onion and wild garlic and leek, Cu by shallot, wild garlic and leek decreased. Adsorption of Pb to Allium was not affected by the different values of pH, and adsorptions of Ni and Cu were greatly affected by those of pH. Especially, the higher the pH was, the greater the Ni adsorption to Allium was, and the lower the pH was, the higher the Cu adsorption was. The correlation between the amount of components in edible parts of Allium and that of adsorption of heavy metals was significantly high In amino acids containing sulfhydryl group(-SH) and vitamin B2.

• 한국균학회지
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• 제33권2호
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• pp.86-88
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• 2005

식물과 해양미세조류 추출물의 Magnaporthe grisea에 대한 항진균 활성을 조사하였다. 석류껍질, 부추 씨, 옥수수껍질의 아세톤 추출물은 M. grisea에 대하여 살진균제양상의 높은 항 진균 활성을 나타내었다. 석류껍질, 부추 씨, 옥수수껍질 아세톤 추출물들의 M. grisea에 대한 최소 억제 농도는 각각 100 ng/ml, $50\;{\mu}g/ml,\;and\;100\;{\mu}g/ml$이었다. Amphiprora gigantea의 에탄올 추출물은 $100\;{\mu}g/ml$의 최소억제 농도로 M. grisea에 대한 항진균 활성을 나타내었다.

• 동아시아식생활학회지
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• 제5권2호
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• pp.27-38
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• 1995

This study was conducted to standardize ingredient ratio and preparation method of mafor traditional special kimchies in kyungsang province, korea. There were about 35 varieties of special kimchi in Kyungsang province. Six varieties of them such as burdock kimchi, wild leek kimchi, green thread onion kimchi, perilla leaf kimchi, Godulbaegi(Korean wild lettuce) kimchi, and red pepper leaf kimchi were selected, because they tasted good and the physiological functions of their main ingredients were excellent. The ingredient ratios of the selected special kimchi were standardized through surveying hereditary preparation of some families in kyungsang province and using the literatures including cooking books. The standardized ingredient ratio of the burdock kimchi was 15.1 pickled anchovy juice, 6.8 red pepper powder, 5.7 garlic, 2.2 ginger, 18.0 rice flour paste, 13.5 green thread onion, and 1.2 sesame seed in proportion to 100 of burdock. The standardized preparation step of the selected special kimchies was similar except some preprocessing methods of main ingredients. The diagonally cut-up burdock ws usually parboiled or soaked in salted water, then it was mixed with the other ingredients. Wild leek and green thread onion were usually pickled with salt or pickled anchovy juice. Sometimes the green thread onion pickled was dried in the sun. General preprocessing of perilla leaf, Korean wild lettuce, and red pepper leaf was soaking them in salted water for about 5-10 days. Sometimes red pepper leaf was heated with steam and dried in the sun, then it was mixed with the other ingredients.

• 동아시아식생활학회지
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• 제5권2호
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• pp.49-62
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• 1995

This study was investigated to find effects of soaking-water salt concentration and submaterial on Kimchi taste and fermentation period. several parameters such as pH, acidity, reducing sugar, amino acid and sensory evaluation during fermentation at 2$0^{\circ}C$ were experimented. The results are as follows : As fermentation period increases, pH and content of reducing sugar of Kimchi have decreased. But acidity has increased. Especially, the pH of all samples rapidly decreased to a extent of pH 4.2. During fermentation the acidity and content of reducing sugar in 12% soaking-water were higher than those in 16% and 20%. Content of reducing sugar I Kimchi was observed to play an important role for the overall taste. As a result of sensory evaluation during fermentation, Kimchi in 16%, 2.6% and in 20%, 3.7%. Sensory evaluation revealed that leek-added Kimchi was highly evaluated in crispness, sour taste, flavor and overall acceptability. These results suggested that Kimchi fermented for 4days at 2$0^{\circ}C$ with 16% salt concentration of soaking water and leek as submaterials should taste most desirable.