• Journal of The Korean Society of Grassland and Forage Science
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• v.29 no.1
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• pp.7-12
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• 2009

This experiment was conducted to compare the agronomic characteristics and productivity in introduced forage pea cultivars at the experimental field. The experiment was arranged in a randomized block design with three replications. The forage pea used in this study were two cultivars ('Livioletta', 'Austrian Pea') and one Chinese milk vetch cultivar (Chinese domestic cultivar). Flowing of 'Livioletta' cultivar was May 16th and 'Austrian Pea' cultivar was 18th May, 20 days later than the former. The 'Livioletta' cultlvar showed stronger than winter hardiness of 'Austrian Pea' cultivar. Dry matter (DM) content of 'Liviotetta' and 'Austrian Pea' cultivars were 22.5% and 20.9% chinese milk vetch showed the lowest content with 17.7%. 'Austrian pea' cultivar showed the highest DM yield with 5,617 kg/ha but the DM yield of 'Livioletta' cultivar was low with 3,652 kg/ha. The yield of CP (crude protein) and TDN (total digestible nutrient) set high at 'Austrian Pea' cultivar. And 'Livioletta' and 'Austrian Pea' cultivars showed CP content with 15.5% and 14.4% but Chinese milk vetch with 19.3%. The acid detergent fiber (ADF) and neutral detergent fiber (NDF) content of 'Austrian Pea' cultivar were 23.2% and 40.3%. Therefore 'Austrian pea' cultivar seems to be suitable varieties in paddy field as winter forage crops.

• Korean journal of applied entomology
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• v.46 no.1 s.145
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• pp.159-164
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• 2007

Pea weevil was easily observed in the flower and pod of garden pea, but not observed in soybean at various locations in Yeongnam district through 2001 to 2003. Number of pea weevil observed in pea flower was the highest at Milyang (20), followed by Yangsan (15), Sacheon (14) and Changnyong (13), and was the lowest at Pohang (3). On the other hand, number of pea weevil observed in pea pod was the highest at Tongyeong (192), followed by Changnyong (171), Sacheon (157) and Changwon (138), and was the lowest at Pohang (12) which showed simila. tendency with the result of pea flower. Number of pea weevil occurrence observed in pea pod after one and two times applications of Insecticides in pea field were different at harvest day of 30th May while were not significantly different at harvest day of 5th June. Likewise, number of pea pod damage after one and two times applications of insecticides were different at harvest day of 10th May while was not different at harvest day of 5th June. Thus, control efficacies of insecticides according to application times against pea weevil showed very high with above 95% at harvest day of 6th June while showed variable control efficacies at harvest of 30th May.

• Food Science and Preservation
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• v.31 no.1
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• pp.64-79
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• 2024

The rise in popularity of vegetarian and plant-based diets has led to extensive research into plant-based whipped creams. Whipped cream is an oil-in-water emulsion that creates foam through whipping, stabilizing the foam with proteins and fats. Pea protein is an excellent emulsifier and foaming agent among plant-based proteins, but its application in whipped cream is currently limited. The objective of this study was to investigate the quality characteristics of plant-based whipped cream made with ultrasonicated pea protein. The whipped creams were evaluated based on their quality characteristics. A commercially available dairy whipped cream (CON) was used as a control. Plant-based creams were evaluated using pea protein solution, cocoa butter, and canola oil to produce un-ultrasonicated pea protein whipped cream (PP) and ultrasonicated pea protein whipped cream (UPP) at 360 W for 6 min. UPP significantly reduced whipping time and foam drainage compared with CON and PP, resulting in significantly increased overrun, fat destabilization, and hardness. Optical microscopy showed that UPP had smaller fat globules and bubble size than PP. The fat globules of UPP and CON were mostly below 5 ㎛, whereas those of PP were distributed at 5-20 ㎛. Finally, ultrasonication significantly improved the overrun, foam drainage, fat destabilization, and hardness of UPP, which are significant quality characteristics of whipped creams. Therefore, ultrasonicated plant-based pea protein whipped cream is believed to be a viable alternative to dairy whipped cream.

• BMB Reports
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• v.28 no.1
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• pp.62-67
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• 1995

Thioredoxin f from pea leaves was purified to homogeneity and characterized. The purification steps involved ammonium sulfate fractionation, heat treatment, Sephadex G-75 and G-50 gel filtration, and hydroxyapatite and DEAE ion exchange chromatography. The monomeric molecular weight of purified pea thioredoxin f determined by SDS polyacrylamide gel electrophoresis was 12,000. The purified protein was active in the presence of reducing agents, such as dithiothreitol, at an alkaline pH (7.8~8.5). It was stable against heat such that more than 40% of its maximum activity remained after treatment at $90^{\circ}C$ for 10 min. Pea thioredoxin f was able to reduce insulin and was specific only to pea chloroplast fructose-1,6-bisphosphatase.

• Journal of Photoscience
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• v.4 no.3
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• pp.141-145
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• 1997

Polymerase chain reaction(PCR) was conducted with a pea cDNA library using two primers synthesized from homology analysis of amino acid sequences for animal and plant cytosolic FBPases. A PCR product with 650 bp long was cloned into pGEM-T vector and sequenced. The deduced amino acid sequence of the cDNA fragment was 98, 91, and 85% homologous with those of cytosolic FBPases from spinach, sugarbeet, and sugarcane, respectively. It was 51% homologous with amino acid sequence of FBPase from pea chloroplasts. Northern blot analysis was proceeded with the cDNA clone resulting that 1.2 kb transcript was highly expressed in light-grown pea leaves but almost not expressed in dark-grown etiolated pea seedlings. When peas grown in the light for 10 days were transferred to darkness, the transcript was gradually decreased with dark treatment, indicating that the expression of the enzyme was induced by continuous white light but suppressed by dark treatment. Pea cytosolic FBPase was highly expressed in leaves with trace amounts in stems. but almost not expressed in roots.

• Journal of Photoscience
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• v.3 no.1
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• pp.15-21
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• 1996

To investigate the chilling sensitivity related injuries in the photosynthetic apparatus of cucumber leaves, the light-chilling induced alterations of chlorophyll fluorescence transients in cucumber leaves were compared with those in pea leaves. As an early effect of light-chilling, an increase in Fp/Fm$^*$ was observed in both pea and cucumber leaves, which was saturated by about 6 h chilling. However, the saturated value of Fp/Fm was almost 1.0 in cucumber, in contrast to about 0.8 in pea. During the recovery period after 24 h chilling, the light-chilling induced changes in pea seemed to be reversed, but those in cucumber leaves were thought to be irreversible, because Fo was increased significantly. Light-chilling caused significant decreases in qQ and qE in cucumber leaves, but qR was increased until 6 h, and decreased thereafter. In both pea and cucumber leaves, Fm was increased by 2 h dark treatment. The Fm from the predarkened pea leaf discs was higher than the value from the preilluminated ones during the whole period of light-chilling (500 $\mu$mol m$^{-2}$s$^{-1}$ PAR). However, the predarkened cucumber leaf discs showed a reduction in Fm and an increase in Fo during the 2 h chilling in the light. These results indicate that the causes of chilling sensitivities in photosynthetic apparatus of cucumber leaves are possibly related with the damage in PSI reaction center and the ability of acidification of lumen by PSII.

• Journal of Microbiology
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• v.45 no.1
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• pp.15-20
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• 2007

The majority of soil microorganisms can derive ethylene from L-methionine (L-MET), while some rhizobacteria can hydrolyze 1-aminocyclopropane-1-carboxylate (ACC) due to their ACC-deaminase activity. In this study, three strains having either ACC-deaminase activity (Pseudomonas putida biotype A, $A_7$), or the ability to produce ethylene from L-MET (Acinetobacter calcoaceticus, $M_9$) or both (Pseudomonas fluorescens, $AM_3$) were used for inoculation. The highly ethylene specific bioassay of a classical 'triple' response in pea seedlings was used to investigate the effect of the inoculation with the rhizobacteria in the presence of 10 mM ACC or L-MET. The exogenous application of ACC had a concentration-dependent effect on the etiolated pea seedlings in creating the classical 'triple' response. The inoculation with P. putida diluted the effect of ACC, which was most likely due to its ACC-deaminase activity. Similarly, the application of $Co^{2+}$ reduced the ACC-imposed effect on etiolated pea seedlings. In contrast, the inoculation of A. calcoaceticus or P. fluorescens in the presence of L-MET caused a stronger classical 'triple' response in etiolated pea seedlings; most likely by producing ethylene from L-MET. This is the first study, to our knowledge, reporting on the comparative effect of rhizobacteria capable of utilizing ACC vs L-MET on etiolated pea seedlings.

• Journal of The Korean Society of Grassland and Forage Science
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• v.29 no.3
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• pp.171-178
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• 2009

The study was conducted to clarify the mixed seeding rate of whole crop barley with hood type and forage pea for using of forage crops and to compare the forage yield and quality. At a mixed seeding rate between the whole crop barley (WCB) and forage pea, The heading date and plant height of WCB were not a difference according to mixed seeding rate of forage pea. The tillers of the WCB were a decrease and plant of the forage pea were a increase according to increased seeding rate of forage pea. The lodging index of the WCB was a appearance with distribution of $0{\sim}3$, The lodging index of WCB with a 20kg/10a seeding rate of a only WCB without seeding of the forage pea was 3. The overwintering rate of forage pea was a appearance more than 90% at all treatment. The plant height of forage pea was a increase according to increased seeding rate of forage pea at 14 kg/10a and 20 kg/10a plots of WCB. At a mixed seeding between the WCB and forage pea, The fresh weight was a increase according to increased seeding rate of forage pea and was a appearance more than 3,000 kg at all treatment plot. But the dry matter weight was decrease according to increased seeding rates of forage pea. The dry matter weight of 20 kg/10a seeding rate of a only WCB without seeding of the forage pea showed the most amount with 1,266 kg. The crude protein (CP) content was a tendency to increase according to increased seeding rates of forage pea. But, the relative feed value (RFV) was a tendency to decrease according to increased seeding rate of forage pea. The highest RFV was 183.8 at 14 kg/10a seeding rate of a only WCB without seeding of the forage pea. The acid detergent fiber (ADF) and neutral detergent fiber (NDF) were a increase according to increased seeding rate of forage pea at 14 kg/10a and 20 kg/10a plots of WCB. The highest content of ADF and NDF were 23.9% and 46.3% at mixed seeding rate of 20 kg/10a of WCB with 10 kg/10a of forage pea, respectively. The highest sum of standardized score by fresh weight, dry matter weight, CP, ADF, NDF and RFV was 2.309 at mixed seeding rate of 20 kg/10a of WCB with 7.5 kg/10a of forage pea. The optimum mixed seeding rate was a considered judgment in the order of mixed seeding rate of 20 kg/10a of WCB with 7.5 kg/10a of forage pea, mixed seeding rate of 20 kg/10a of WCB with 5.0 kg/10a of forage pea.

• Journal of dental hygiene science
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• v.8 no.2
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• pp.103-107
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• 2008

The purpose of this study is to compare the amount of dentifrice used in general by the subjects with the amount of dentifrice both by Pea-size and by sideways application(transverse technique) after the subjects of dental hygiene students applied dentifrice on the toothbrushes for kids. The amount of dentifrice was calculated by the weight differences between toothbrush itself and toothbrush with dentifrice on it after toothbrushes for children were allotted to subjects. For the first measurement, the subjects were told to apply out the amount of dentifrice considered proper for children when they brush their teeth. For the second one, they were told to apply out the amount of Pea-size dentifrice recommended to children. Finally, the subjects had to applied dentifrice out on their toothbrush in the sideways or transverse technique after they were taught the way to applied dentifrice out. In this experiment, the average amount of dentifrice per usage when he or she brush his or her teeth as usual was 0.40 g, and the average amount of dentifrice applied to Pea-size application was 0.43 g, and the average amount of dentifrice applied to Transverse technique application was 0.26 g. Transverse technique not only can be easy to show and teach the way to both children and their parents, but also can be recommendable to children because it can minimize fluoride intake carelessly.

• Quality Improvement in Health Care
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• v.28 no.1
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• pp.14-33
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• 2022

Purpose: To examine whether the Patient Experience Assessment (PEA) has led to perceptible changes at the ground level of health care, as a way of evaluating PEA as a policy intervention for quality improvement. Methods: Four focus group discussions (FGDs) were conducted, each comprising six to eight participants who were employees responsible for patient experience at their respective hospitals. The primary focus of the FGDs was on questions such as: 1) How do hospitals respond to PEA? 2) What significant changes were observed after the implementation of PEA? 3) What were the unintended consequences of implementing PEA, if any? 4) What areas of improvement have been identified for maximizing the potential of PEA? Results: Two broad themes emerged out of the FGDs: changes observed post implementation of PEA, and areas for improvement of PEA. Four significant changes were reported by participants: changes in perception and attitude regarding patient experience in hospital employees, increased active involvement by the hospital leadership, enhanced efforts to improve patient experience, and increased cooperation between such activities. Furthermore, eight areas of improvement were identified, which have been grouped in three categories: improving the process of data collection for PEA, introducing additional catalysts to facilitate further changes, and paying attention to structure- and patient-level constraints that must be addressed in parallel. Conclusion: The implementation of PEA led to perceptible changes within hospitals, which implies that it can serve as an effective catalyst for improving patient experience. A number of areas of improvement that would aid in maximizing the potential of PEA were also identified.