• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.27 no.3
• /
• pp.283-288
• /
• 1982

This experiment was carried out to improve the cultural practices of seedlings and to investigate the proper planting density in aromatic tobacco, Sohang. Two different cultural practices of seedling were employed; Temporary transplanting (TT; Conventional practices) and non temporary transplanting (N.T.). Vinyl pot sizes were $3.5cm{\times}3.5cm, \;4cm{\times}4cm$ and $5cm{\times}5cm$ Plants per hole were 1, 3, 5, 7 and 9. There were little difference among the vinyl pot sizes in all characters except the survival ratio. But it may be little problem on cultural practices by 7 plants per hole in $5cm\times$5cm vinyl pot. There were not significant in price per kg, yield per 10a and value per 10a between two cultural practices of seedlings and among three pot sizes. Mildness and filling power were increased by increasing the plants per hole. Combustibility of 5-9 plants were better than those of 1-3 plants per hole. The growing of 6 seedlings per hole in $5cm\times$5cm vinyl pot by non temporary transplanting resulted the best cultural practices for an aromatic tobacco, Sohyang.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.31 no.6
• /
• pp.799-805
• /
• 1998

In present paper, we examined the flayer constituents and functionality of two stage enzyme hydrolysates (TSEH) of purplish clam and oyster, and also examined reappearance of oyster flavors through repreparation of individual flayer constituents. Total free amino acid contents in TSEH was $1943.0mg\%$ for purplish clam and was $5066.2 mg\%$ for oyster, respectively, Major free amino acids in purplish clam extracts were taurine, glutamic acid, glycine, alanine, Iysine and arginine, and in oyster extracts were taurine, asparagine, glutamic acid, valine, leucine, alanine, Iysine and arginine. As for nucleotides and related compounds, AMP was the principal component though small amounts in TSEH of purplish clam and oyster, and also contents of TMAO, total creatinine, and betaine were $41.2 mg\%,\;35,9 mg\%$ and $220.9 mg\%$ for that of purplish clam and $3.51 mg\%,\;33.4 mg\%$ and $380.9 mg\%$ that of oyster, respectively. The major inorganic ions in TSEH of both samples were Na, K, P, Cl and $PO_4$, and major non-volatile organic acid was succinic acid. The TSEH of purplish clam and oyster revealed very higher inhibition effect ($84.1\%,\;77.0\%$) in ACE inhibition than that ($0\~44.7\%$) of water and autolytic extract. A synthetic oyster extract prepared from pure chemicals on the basis of the analytical data on the TSEH, satisfactorily reproduced the taste of the natural extract except for a slight lack of mildness and odor. From the omission test the major taste compounds of oyster extract were free amino acid and inorganic ions. The quaternary ammonium bases, nucleotides and related compounds seemed to net an auxiliary role in taste of that.