• Korean journal of applied entomology
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• v.26 no.4 s.73
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• pp.267-268
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• 1987

Out of 8 oil cakes used for soil amendment, Margosa, Undi and Karanj cakes were found to reduce the ginger rot. However, maximum increase in yield was found in Karanj cake followed by Roselle and Mustard cakes.

• Food Science and Biotechnology
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• v.15 no.3
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• pp.462-465
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• 2006

In order to extend the shelf life of sliced raw flatfish, the antimicrobial effects of natural essential oil from mustard and a mixture of ginger and mustard essential oils were tested at various temperatures. In addition, volatile components of the mixed essential oils were analyzed using gas chromatography and gas chromatography mass spectrometry. The viable cell counts of Vibrio parahaemolyticus treated with mixed essential oils from ginger and mustard was 0.7-1.3 log CFU/g lower than those of other treatments during storage at $5^{\circ}C$. During storage at $20^{\circ}C$, the viable cell counts of V. parahaemolyticus, V. vulnificus 01, and V. vulnificus 02 treated with the essential oils increased slightly from 6.53-6.64 log CFU/g at initial stages to 6.77-7.72 log CFU/g after 24-hr of storage, however they were 1.38-1.97 log CFU/g lower than those of the control group (8.74-9.10 log CFU/g). These results show that the growth of V. parahaemolyticus and V. vulnificus inoculated on sliced raw flatfish could be inhibited by treatment with natural essential oils from ginger and mustard at $5^{\circ}C$ of storage. However, the antibacterial effects of the essential oils on Vibrio species observed in this study were not sufficient to merit their use in sliced raw flatfish at temperatures exceeding $20^{\circ}C$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.5
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• pp.453-458
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• 1986

The present study was directed to investigate the antioxidative effects of onion and mustard powder extracts on fish oil. The oxidative changes of sardine oil with and without onion and mustard powder extract were estimated by measuring peroxide value (POV), thiobarbituric acid (TBA) value, weighing method, acid value (AV) and fatty acid composition, periodically. The results obtained are summarized as follows ; From view point of POV, fat soluble fraction of onion and mustard powder showed much inhibitory effect on the oxidation of sardine oil, marked induction period to be prolonged about 18 and 20 days, respectively. But the POV in fat soluble fraction of mustard powder increased remarkably in the early stage of storage, so it did not show inhibitory effect on the oxidation of sardine oil. In the TBA value of sardine oil during storage, the water soluble fraction of onion and mustard powder were more slowly increased than other fractions. The weighing change of sardine oil, contained in the water soluble fraction of mustard powder, was slower than other fractions, marking $0.5\%$ of weight gain during 30 day storage. On the other hand water and $80\%$ ethanol soluble fractions of onion were marked $2.3\%\;and\;5.8\%$ of weight gain during 30 day storage. In the oxidative degradation of docosahexaenoic acid, water soluble fractions of mustard powder and onion extracts showed the strongest inhiditory effect.

• Asian Journal of Turfgrass Science
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• v.24 no.1
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• pp.1-8
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• 2010

Occurrence of earthworms for turfgrass growing seasons and effect of earthworms by some plant extracts and plant oils in golf courses were investigated at the three locations golf courses in Korea 2005 to 2006. There were no differences in monthly occurrence of earthworm except Anseong Benest Golf Club, namely, Anseong Benest Golf Club was highly occurred in July in 2006. Density of earthworm was not different between fairway and rough in Dongrae Benest Golf Club (opened in 1971) while density was higher in rough than fairway in Anseong Benest Golf Club (opened in 1999) and Gapyeong Benest Golf Club (opened in 2000). In case of Gapyeong Benest Golf Club, earthworm density was higher in old courses than recently opened courses. Effect of plant extracts such as mustard oil, wintergreen oil, Quisqualis indica, Daphne genkwa, Pharbitis nil, Zingiber officinale, Xanthium strumarium, and Camellia sinensis on earthworm, mustard oil, wintergreen oil and tea saponin were highly toxic to earthworm, Eisenia andrei. In the pot experiment, 100% of Eisenia andrei was dead at the treatment of 500-fold of aquatic solution of tea saponin (12.4% a.i.).

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.8
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• pp.1196-1200
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• 2007

Eight feeds (mixture of wheat straw and oil seed cakes in 3:1 ratio) were evaluated for methane emission and fermentation pattern with buffalo rumen liquor as inoculum in an in vitro gas production test. The cakes tested were groundnut cake (GNC), soybean cake (SBC), mustard seed cake (MSC), cotton seed cake (CSC), karanj seed cake expeller extracted (KCEE), karanj seed cake solvent extracted (KCSE), caster bean cake expeller extracted (CBCEE) and caster bean cake solvent extracted (CBCSE). The gas production (ml/g dry matter) was significantly higher with SBC and MSC followed by CSC, GNC, KCSE, KCEE, CBCSE and was the lowest with CBCEE. Methane emission was significantly lower with KCEE, KCSE, CBCEE, CBCSE (20.32- 22.43 ml/g DM) than that with SBC, GNC, CSC (27.34-31.14 ml/g DM). Mustard seed cake was in-between the two groups of oil cakes in methane production. In vitro true digestibility was highest with SBC followed by GNC, CSC, MSC, KCSE, KCEE, CBCSE and CECEE. Ammonia nitrogen level was positively correlated with the amount of protein present in the cake. Total holotrich protozoa were significantly higher with SBC, whereas, large spirotrich protozoa tended to be lower than with other cakes. The counts of small spirotrich and total protozoa were similar with all the cakes. Total volatile fatty acid production and acetate to propionate ratio were significantly higher with SBC and significantly lower with KCEE as compared to the other cakes. Among the conventional oil cakes tested in the present experiment (GNC, SBC, MSC and CSC), mustard seed cake-based feed produced the minimum methane without affecting other fermentation characteristics adversely.

• Korean Journal of Plant Resources
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• v.22 no.6
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• pp.513-517
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• 2009

Seed mustard is high in nutrient quality and grows continuously under cold condition. Accordingly, it possessess high potential to bring about more efficient use of land when it is grown as a seasonings crop at paddy field in winter season. Recently, Seed mustard has aroused people‘s interest as a catch crop. The purpose of this trial is to examine productivity and chemical components of seed mustard and to select suitable variety in the southern area of Korea. Seed-mustard cv. Yeongsanpo local showed higher seed yield than any other varieties used in the experiment. It showed relatively high content of Oil, Protein, Ash, Carbo, $P_2O_5$, $K_2O$, Ca and T-N. The heritabilities of all the characters were estimated to be high. Therefore, it was concluded that Youngsanpo local was the most suitable variety with high yield and high nutrient quality at the southern area of Korea.

• The Korean Journal of Physiology and Pharmacology
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• v.5 no.1
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• pp.99-105
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• 2001

It is well known that the inflammation of somatic tissues, bladder and colon can alter the sensitivity of primary afferents innervating these tissues. To see if uterine afferents also show altered sensitivity, we examined their responses to the algesic agent bradykinin before and after induction of uterine inflammation. Inflammation was induced by injecting the mustard oil into the uterine lumen of adult female rats. After induction of inflammation, the response latency to bradykinin did not change, but the duration and peak of the response and integrated impulse discharges during the response period increased significantly. Furthermore, after inflammation, the level of resting discharges of the afferents was much higher. These results are consistent with the idea that the inflammation can sensitize the uterine afferents.

• Culinary science and hospitality research
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• v.17 no.4
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• pp.295-306
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• 2011

This study aims to increase the flavor of a lamb filet dish. The method used was as follows. Four kinds of crusts(mustard, herb & garlic, nuts, mushrooms) were made, and they were topped over lamb filet steaks. After cooking them, the good samples (mustard(MU3), herb & garlic(HG2), nuts(NC2), mushrooms(MC3)) by different materials through a sensory test were classified The selected samples were named as 1. Blank, 2. ECl(MU3), 3. EC2(HG2), 4. EC3(NC2), and 5. EC4(MC3). And then another sensory test was conducted targeting the samples to find out which crust had the best preference value. The results of the sensory test were statistically calculated Summarizing the results, all 4 kinds of samples topped with 4 different crusts showed much higher values than Blank, the control group. That indicates that the cooking method topping a crust on a lamb filet steak dish is very effective. Among them, the HG2 sample produced by mixing 70% of bread crumbs(115.5g) and 30% of garlic chop(49.5) with the base spice consisting of parsley 8g, rosemary 3g, basil 4g and olive oil 50g was evaluated as the best crust.

• Korean Journal of Weed Science
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• v.30 no.3
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• pp.199-205
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• 2010

This study was conducted to investigate the phytotoxic effects of 19 essential oils on seed germination and initial growth of rapeseed (Brassica napus L.). We found that anise, cinnamon, citronella, clove, geranium, lemongrass, mustard and pine oils completely inhibited germination of rapeseed at $100{\times}$ dilute solution. Based on the inhibition rates of rapeseed emergence and initial growth, three essential oils (cinnamon, clove, and geranium) were selected as potential bio-herbicides. Under pre-emergence applications of cinnamon, clove, and geranium oils at 90 kg ai $ha^{-1}$, rates of rapeseed emergence were 7.1, 25.0, and 3.6% and its initial growth were 22.0, 9.9 and 11.0%, respectively.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.10
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• pp.1405-1408
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• 2001

Ca salt of soybean oil (PSO) and that of mustard oil plus mahua oil (PMOMO) (50:50) were prepared using double decomposition method, and further tested for their fatty acid composition and degree of saponification. Furthermore, the different levels of protected fat of PSO and PMOMO were evaluated in wheat straw based total mixed ration (TMR) in vitro. Results indicated that capric, lauric, myristic, palmitic, steric, oleic, linoleic, leinolenic acids were traces, traces, traces, 10.00, 2.00, 25.00, 58.50, 5.0% in PSO while the corresponding values in PMOMO were 1.08, 0.28, 0.45, 16.9, 12.95, 44.38, 17.46 and 6.50%, respectively. The degree of saponification of both protected fat supplements was more than 80%. Six treatment combinations were tested I.e., blank without feed and fat supplement (T1); control diet with out fat supplement (T2); control diet plus bypass fat supplement (PSO) so that diet contain 5% fat (T3); control diet plus bypass fat supplement (PSO) so that diet contain 7.5% fat (T4); two more diets viz. T5 and T6 were formulated using bypass fat supplement from PMOMO containing 5 and 7.5% fat respectively. TMR was prepared using 50% concentrate mixture and 50% wheat straw. Result indicated that TVFA, $NH_3-N$,TCA-N, total-N and total gas production were increased in treatment diets at 7.5% level of supplementation, however, fermentation pattern remain similar at 5.0% level of supplementation with respect to control diet. Nevertheless, IVDMD and IVOMD values remained unchanged, rather non-significant at both fat levels and with the both fat sources. On the basis of results it was concluded that Ca-salt of Soybean oil or Mustard plus Mahua oil did not show any negative effect either on digestibility or on microbial protein synthesis in rumen, hence the dietary fat upto 7.5% level in total mixed ration based on wheat straw, could be safely used without any adverse effect on rumen fermentation.