• SUVANNABHUMI
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• v.15 no.1
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• pp.35-59
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• 2023

This study examined adolescent male and female students' attitudes toward physical education (PE) from the Philippines and South Korea. Participants were 451 middle school students from the Philippines and South Korea. The Physical Education Attitude Scale (PEAS) was used to measure students' PE attitudes. Overall, students had moderately positive attitudes toward PE. PE attitudes of Korean boys were more positive compared with Filipino boys, while the reverse was found for Korean females and their Filipino counterparts. Based on the different aspects of PE, Filipino girls were more motivated to participate in PE activities and more satisfied with their PE class than Korean girls. Korean boys were highly satisfied, more comfortable, and less anxious during PE compared with Filipino boys. Finally, Filipino boys had less positive view towards their PE teacher than Korean boys. This study shows adolescent students' attitudes toward PE were generally positive, complex, and affected by sex and nationality. It also provides additional knowledge on comparative international research on cross-cultural PE attitudes.

• Korean Journal of Organic Agriculture
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• v.22 no.3
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• pp.457-468
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• 2014

This study was conducted to investigate the effect of mixed-sowing of legume forage and applying of cattle manure on the productivity of rye in order to produce the organic roughage to be effectively reducing the environmental contamination and to provide Hanwoo rearing farmer with safe organic animal products. The present study also aimed to evaluate optimal applying level of cattle manure and carrying capacity of Korean native cattle (Hanwoo) per unit area. The annual amount of crude protein (CP) of rye in Gyeongju were higher than those of in Gyeongsan and Yeongju, and the mixed-sowing of forage pea was the highest (p<0.05) compared with the single-sowing. The amount of CP were increased proportionately corresponded to the applying level of fermented cattle manure, and found significantly (p<0.05) high at the level of 100 and 150 kg/ha groups. With feed value of forage, CP was tended to be higher in the mixed-sowing of legume than the single-sowing of rye at the wintering experimental sites of legume, and in particular the forage peas was higher (p<0.05) than other crops. Carrying capacity of organic Hanwoo (head/ha) was higher (p<0.05) in Gyeongju (3.28 head) than that in Gyeongsan (1.94) and Yeongju (1.50). The carrying capacity in the single-sowing of rye also was lower than that in the mixed-sowing of legume, and the forage peas was the highest among the mixed-sowing groups (p<0.05). Overall, the present results showed that it would be recommended to take into account the wintering for mix-sowing of legume. The fermented cattle manure may be applied for legume in the wintering unavailable regions. In addition, the applying the fermented cattle manure at the level of 100~150kg/ha and the mix-sowing of legume with forage peas may increase the productivity per unit area and feed value including CP for improving carrying capacity of organic Hanwoo.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.7
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• pp.1092-1099
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• 2007

Two experiments were conducted to determine the additivity of apparent or true digestibility of phosphorus (P) in soybean meal (SBM), peas, faba beans, corn, oats, broken rice meal, rough rice meal, buckwheat, and sorghum for growing pigs. Chromic oxide (0.3%) was used as a digestion marker in both experiments. Each experiment lasted for 12 d, which consisted of a 7-d dietary adaptation period followed by a 5-d fecal collection period. Experiment 1 involved 6 diets: the SBM-based control diet; 4 diets with corn, oats, rough rice meal and broken rice meal substituted for SBM; and an additional diet with a representative mixture of the 5 ingredients. In Experiment 2, 6 diets were prepared similarly, except that the tested ingredients besides SBM were faba beans, peas, buckwheat, and sorghum. In each experiment, six barrows with an initial average individual BW of 20.5 kg were fed one of the six diets according to a $6{\times}6$ Latin square design. The apparent and true P digestibility values for the nine tested ingredients were determined by the substitution method. There were no differences (p>0.05) between the determined and the predicted true P digestibility values for the mixture of ingredients in Experiments 1 and 2. However, the determined and the predicted apparent P digestibility values for the mixture of ingredients differed (p = 0.059) in Experiment 1, but not in Experiment 2. These results indicate that true P digestibility values are additive in ingredients containing low levels of phytate phosphorus and anti-nutritional factors, whereas the apparent P digestibility values are not always additive in single feed ingredients for growing pigs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.3
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• pp.321-327
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• 1989

The buffer activities of 72 species of natural pH adjusters in Chinese herb medicine materials of food materials by 100% acetic acid$({\mu}{\ell})$ titration until pH 4.0 in the $100m{\ell}$ of 1 % solution of the pH adjuster were evaluated for their abilities to retard acidification of Kimchi. There were 14 species above 100 of buffer activity such as Glycerehizae Radix(150), Siler divaricatum Benthan et Hooker etc. among selected Chinese herb medicine materials. In selected Chinese herb medicine materials, the buffer activities of Erillae Herba+Glycyrehizae Radix, Erillae Herba+Dioscoreae Rhizoma, Erillae Herba+Glycyrehizae Radix, Erillae Herba+Dioscoreae Rhizoma, Erillae Herba+Puerariae Radix, Chrysanthenum sinense+Puerariae Radix, Alismatis Rhizoma+Angelicae gigantis and Dioscoreae Rhizoma+Puerariae Radix were above 150 by same amount blending each other. Species and buffer activities of natural pH adjusters, which are higher buffer capabilities in mushroom, bean and vegetable classes were mungbean(207). soybean(160), pease(190), fungus(225), Garland chrysanthemum(200), amaranth(175), wild sesame leaf(200), parsley(202) and green pepper(257) etc. Species and buffer activities of higher buffer capabilities of natural pH adjusters of natural blending pH adjusters which is synergistic effect or natural blending pH adjusters which is synergistic effect mixing with radish juice were mung bean+peas(272), mung bean+soy bean(282), fungus+parsley(302), Garlan chrysanthenum+amaranth(300), Garland chrysanthenum+wild sesame leaf(277), amaranth+green pepper(300) and amaranthe+parsley(280) etc and those mixing with cabbage juice were peas+fungus(202), Garland chrysanthenum(207) and fungus+parsely (205) etc.

• Journal of Nutrition and Health
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• v.32 no.6
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• pp.617-627
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• 1999

The present study was conducted to evaluate the usefulness of four kinds of legumes(black soybean: BS, yellow soybean: YS, green peas: GP, soybean curd residue: SCR) as a high-fiber supplement in the therapeutic diet for diabetic patients. Seven groups of normal and streptozotocin-induced diabetic rats were fed isocaloric experimental diets containing 8% dietary fiber from one of legumes for 6 weeks. The effects of legumes on the gastrointestinal function and diabetic symptoms in diabetic rats were also examined and compared with the effects of cellulose or pectin diet. Legume supplementations had no significant effects on alleviating typical diabetic symptoms such as polydipsia, polyphasia, polyuria, and urinary glucose excretion when compared with cellulose or pectin supplementations. The supplementations of legumes all resulted in remarkable changes in gastrointestinal functions: shortening of GI transit time and increases in fecal volume, fecal water and crude fat contents. Legume supplementations appeared to supress the damages of the small intestine villi and the enteritis symptoms in diabetic rats. GP led to regular villus patterns closer to normal villus. BS, YS and GP led to the enlargement of cecum in diabetic rats. In conclusion, the present studies have demonstrated that legumes may possess a significant physiological actions in the control of various diabetic conditions.

• The Plant Pathology Journal
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• v.22 no.4
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• pp.318-322
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• 2006

One hundred and nine Agrobacterium isolates were recovered from 68 samples(51 plant tumor and 17 soil) that were collected from different habitats in Northern Jordan. The isolated cultures were grouped into 3 biovars based on their biochemical characteristics and biovar I, II, and III comprised a total number of 46, 41, and 22 isolates, respectively. Isolates of biovar I were obtained primarily from the diseased peach, oak and rose plants, whereas isolates of biovar II and ill were obtained mostly from apple and grape plants, respectively. Twenty-nine isolates were found to be virulent to at least one of the tested hosts such as carrots, chickpeas, garden peas and tomato plants with a response of tumor formation or tumor with roots induction. Our result suggested that A. tumefaciens strains from tumor of various plants and soil of Jordan were diverse and they have a variation in their virulence.

• Korean Journal of Environmental Agriculture
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• v.19 no.5
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• pp.394-400
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• 2000

${\gamma}-Radiation$ at very low doses frequently has a stimulating or hormetic effect on the growth of organism. Effects of low dose ${\gamma}-ray$ irradiation on the root growth of soybean cultivars were investigated and hormetic effects by environmental conditions were compared with the occurrence of increased economic yield, seeds of cultivars were irradiated with the dose of $0.5{\sim}20Gy$ and cultivated in growth chamber controling temperature, humidity, light, greenhouse and field respectively. To understand hormetic effect on root growth of cultivars and the difference of hormetic effect by cultivation environment, harvested root of soybean cultivars were scanned with image file, and root surface area, root length, root average diameter etc. were examined by WinRhizo program. Also, dry weight of cultivars was examined. Root growth and dry weight of soybean cultivars showed apparently hormetic effect at cultivation of growth chamber condition. In field experiment executed for whole life cycle, yields of pea were not different significantly in each ${\gamma}-ray$ irradiated cultivars but weight of one hundred peas increased in whole ${\gamma}-ray$ irradiated cultivars. Increment of yield was assumed to be induced through shortening of maturing stage caused by ${\gamma}-ray$ hormesis in early growth stage.

• Nuclear Engineering and Technology
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• v.52 no.8
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• pp.1749-1755
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• 2020

In present study, TEM foils of Ni-Mo-Cr alloy were directly irradiated with 30 keV Ar ions to allow direct characterization. The defects evolution and element segregation after irradiation were investigated by TEM and HAADF-EDS linear scanning. At low irradiation doses (1.38 and 2.76 dpa), black dots were formed and grew with increasing dose. Complicated defects including peas-shaped dislocation loops, polygon dislocation networks and large loops were visible in samples irradiated to high doses (13.8 and 27.6 dpa). Meanwhile, dislocation channels appeared, in which defects were swept out. Significant Mo depletions at dislocation lines and grain boundaries were induced by irradiation due to large misfits between Mo-Ni atoms and high content of Mo.

• Journal of the Korean Dietetic Association
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• v.3 no.1
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• pp.55-62
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• 1997

The waste rates of 98 food items after pre-preparation were surveyed to provide database for good menu planning. The waste rates turned out 0-64.27% in vegetables, 6.38-7.03% in potatoes, 6.25-68.75% in fishes and shellfishes, 16.61% in eggs, and 16.00-56.84% in fruits. Foods with high waste rates were vegetables, fishes and shellfishes. Survey results were compared with other food composition tables. Foods with 30% higher waste rate than other food composition tables were squash leaf, pacific ocean perch, sweet potato stalk, water cress, green peas, alaska pollack, bluefin tuna, beka squid, crown daisy, dodok, amaranth, beef ribs. Food which waste rates turned out to be decreased by about 30% in this study were corb shell, pomfret, sea mussel, warty sea squirt. For the menu planning, reasonaly exact waste rates for each food items are essential. Since survey results show significant deviations, there should be more studies for exact waste rates for each food.

• Korean journal of food and cookery science
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• v.7 no.1
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• pp.81-85
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• 1991

This study was carried out to understand and analyze the cooking and processing methods presented in CHE MIN YO SUL (chapter 82~86). The result from the study are as follows; 1. Byung was made from dough of wheat flour, glutinous rice flour, small green peas flour an rice of millet etc. by steaming, roasting, deep fat frying or sauted, or it had eaten Byung which was made from egg or seagull's egg without cereal was simillar to Korea's fried egg cake. 2. Jong and Youl were steamed product made from mixture of millet and rice which were wrapped with leaf of Julpool or bamboo's leaf. It's shape was simillar to Korea's Song-Pyun but different from materials and cooking method. 3. Jamyong's cooking method was boild the mixture of white rice soup, Myong-Jup, and salt. and then pour the rised Bal. 4. Ye and Lo were boiling product made from new oat and appricot seed flour. It was simillar to sweet drink made from rice, and put them in the jar for storage.