• Title/Summary/Keyword: Organic system

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Effect of seawater on growth of four vegetable crops - Lettuce, leaf perilla, red pepper, cucumber -

  • Lee, Sang-Beom;Lee, M.H.;Lee, B.M.;Nam, H.S.;Kang, C.K.
    • Korean Journal of Organic Agriculture
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    • v.19 no.spc
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    • pp.222-224
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    • 2011

  • The effects of seawater on growth of lettuce(Lactuca sativa L.), leaf perilla(Perilla frutescens var. japonica Hara), red pepper(Capsicum annuum L.) and cucumber(Cucumis sativus L.) seedlings were investigated in the glass greenhouse. These effects were studied on seedlings, and diluted seawater (1%, 5%, 10%, 20%, 50%, 100% v/v) was sprayed enough on leaves. The tested four vegetable crops have well grown up to 10% diluted seawater, but the tested vegetable crops were damaged from increasing salt levels. Of these, lettuce was provided salt-tolerant vegetable crop and red pepper was considered salt-sensitive vegetable crop. The salt tolerance of vegetable crops is different between crops and complicated because of additional detrimental effects caused by accumulated ions or specific ion toxicities in their leaves. These results show that agricultural use of seawater may be benefit crop cultivation in organic farming system as well as in conventional farming system.

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Comparative Study of Acute Dyspepsia, Functional Dyspepsia, Organic Dyspepsia by HRV(Heart Rate Variability) (심박변이도를 통한 급성, 기능성, 기질성 소화불량증의 비교연구)

  • Kim, Hyo-Jin;Kim, Bo-Kyung;Kim, Won-Il
    • Journal of Oriental Neuropsychiatry
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    • v.21 no.2
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    • pp.75-85
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    • 2010

  • Objectives : This study was designed to evaluate the correlation between patterns of dyspepsia(acute dyspepsia, functional dyspepsia, dyspepsia with the organic disease) and autonomic nerve system dysfunction using HRV analysis. Methods : The patient group consisted of 88 patients diagnosed as a dyspepsia (Acute dyspepsia group-35 patients, Functional dyspepsia group-28 patients, Dyspepsia with the organic disease group-28 patients) who visited in the Oriental Medical Hospital of Dong-eui University from 2005.3.OO to 2008.8.OO. And the control group consisted of 33 patients diagnosed as a normal state of stomach during the same period. We checked HRV of the 4 groups over 5 minutes and compared the HRV index between groups. Results : 1. HF, LF, VLF and TP were significantly lower in the acute dyspepsia, functional dyspepsia and organic dyspepsia patient group than in the control group. 2. HF, LF, VLF and TP were higher in the acute dyspepsia patient group than in the organic dyspepsia patient group, but the differences were not statistically significant. 3. HF, LF, VLF and TP were higher in the acute dyspepsia patient group than in the functional dyspepsia patient group, but the differences were not statistically significant. 4. HF, LF, VLF and TP were lower in the functional dyspepsia patient group than in the organic dyspepsia patient group, but the differences were not statistically significant. Conclusions : Compared to the control group, all of the dyspepsia patient groups showed the tendency that the overall activity of the autonomic nervous system and the activity of sympathetic nerves decreased. Although there was no significant difference in the suppression of the autonomic nervous system, chronic dyspepsia patient group was lower than acute dyspepsia patient group, functional dyspepsia patient group was lower than the organic dyspepsia patient group in HRV.

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Degradation Behavior of Nylon 4 in the Presence of Newly Synthesized Thermal Stabilizers (합성 열안정제에 의한 나일론 4의 분해거동)

  • Jang, Geunseok;Kim, Jongho;Kim, Daigeun;Kim, Young Jun;Lee, Taek Seung
    • Polymer(Korea)
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    • v.38 no.3
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    • pp.314-319
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    • 2014

  • Three kinds of thermal stabilizers for nylon 4 were synthesized to incorporate both hindered amine groups and methylene units with various lengths. It is expected that the hindered amine groups play a role in the capture of degradation-triggering species. Considering sequence rules, hydrogen bonding formed between nylon 4 and the stabilizers is optimized to alter the lengths of the methylene units in the stabilizers. As a result, it was found that a tetramethylene unit in the stabilizer is an optimal length for hydrogen bonding in terms of isothermal thermogravimetric analysis (TGA). Considering the slight and often negligible improvement of thermal stability of nylon 4 containing commercially-available nylon 6 stabilizers, retardation of thermal degradation has been substantially improved upon.

  • https://doi.org/10.7317/pk.2014.38.3.314 인용 PDF KSCI