• 식물병연구
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• 제10권1호
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• pp.17-20
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• 2004

2003년 8월 청도시험장의 화분재배한 일일초에서 잎, 꽃, 꼬투리 및 줄기가 검게 시들고 말라죽는 증상으로부터 병원균을 분리$.$동정한 결과 Phytophthora nicotianae로 동정되었다 병원균의 형태적 특성은 뚜렷한 유두돌기를 가지고 비탈락성인 원형 혹은 난형의 유주자낭을 형성하였고, 크기는 31.0${\times}$38.0$\mu\textrm{m}$였고 다량의 후막포자를 형성하였으며 크기는 평균 직경이 30.5 $\mu\textrm{m}$였다 유성생식형은 자웅이주로 Al mating type이 관찰되었고 난포자의 크기는 직경 23.1 $\mu\textrm{m}$였다. 균사의 생육적온은 25∼3$0^{\circ}C$였다. 이상과 같이 국내 최초의 P. nicorianae에 의한 일일초 역병의 발생을 보고하는 바이다.

• The Plant Pathology Journal
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• 제21권3호
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• pp.293-296
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• 2005

A leaf blight caused by a species of Phytophthora was found on fatsia plants (Fatsia japonica Decne et Planch.) growing in an apartment garden in Daegu, Korea in late April to May, 2003. The species of Phytophthora isolated from the diseased plants produced sporangia and sex organs on V8 juice agar medium. Sporangia were papillate, ovoid to subspherical, and caducous with a pedicel. The dimensions of the sporangia were $31.2-46.8\times23.4-33.2{\mu}m$ in range, $39.6\pm4.1\times28.3\pm2.8{\mu}m$ in $average{\pm}standard$ deviation, I/b ratio approximately 1.40, with papillae about $3.6{\mu}m$ high, and pedicels $0.9­5.8{\mu}m$ long. Oogonia were spherical, $25.0-32.5{\mu}m$ in range with an average of $28.2\pm2.3{\mu}m$ in diameter. Antheridia were predominantly paragynous, globose to ovoid, $8.8-13.8\times7.5-10.0{\mu}m$ with an average of $10.9\pm1.2 \times9.2\pm1.1{\mu}m$. Oospores in the oogonia were aplerotic or plerotic, and $20.0-25.0{\mu}m$ in diameter with an average of $23.5\pm1.5{\mu}m$. Pathogenicity of the isolate was confirmed on detached leaves of fatsia. The disease was observed only in April and May of 2003 when the weather was unusually wet. It then diminished with increase of temperature in the year and did not appear again on the same plants in 2004. Thus, the fungus appeared to be a relatively weak pathogen of fatsia.

• 대한한의학회지
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• 제32권1호
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• pp.12-35
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• 2011

Objectives: The two criteria to clarify the toxicity of a herbal diet are well known. Although mechanical analysis of effective ingredients, a western approach, is widely used, the toxicity presence classification through the herbal analysis from a viewpoint of a theory of the herbal medicine properties has been disregarded. This study is for the safe use of a herbal diet through classification and study of toxicity presence in the herbal diet from the view of a theory of herbal medicine properties, one of the methods of Oriental Medicine. Methods: We classified and studied the toxicity presence in four kinds of herbal diets, waters and grains, animals groups, fruits and vegetables, and herbs and trees, excluding mineral natural drugs, of 1,400 kinds of medicines in 16 chapters of Tang-aec-pyeon, Dong-ui-bo-gam, for which the herbal analysis from a viewpoint of the theory of the herbal medicine properties has been used. The criteria of the toxicity presence in the herbal diet have been largely classified into the toxicant and the non-toxicant, and the toxicant is in turn classified into the insignificant, the medium and the significant. The category to clarify herbal diet has been limited to simultaneous utilization of food and natural drugs. The main text is Dong-ui-bo-gam, although diverse other references have also been used. Results: There are toxicant diets: a kind of tortoise meat of animals groups; five kinds of grains part in fruits and vegetables: aengdo, peach, oyat, small apple and gingko nut; and 12 kinds of vegetables part in fruits and vegetables: ginger, oriental cabbage, lettuce, chongbaek, onion, garlic, leek, fern, houttuynia cordata (myeol), pyeongji, geundae, and spinach, which should be prohibited from long-term use both as food and medicine. Conclusion: If herbal diet is used as health food supplements or food, the toxicity presence should be considered on the grounds of an Oriental Medicine theory of the herbal medicine properties.

• Journal of Nutrition and Health
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• 제9권1호
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• pp.60-68
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• 1976

A group of 132 pre-school children with a mean age of six years and one month was the subjects of this investigation. These children were members of three nursery schools locating in Kwang-ju city. Each child's mother replied to a questionaire which included 42 food items and 4 questions. The results showed that the food preference of each child was variable and the group as a whole expressed more positive than negative feelings. The average number of foods liked per child was 22.9(range: $7{\sim}42$) among 42 food items. Peach, Apple, Strawberry, Laver, Egg, Tomato, Sweet Potato, Tangerine Orange and Beef were ranked in descending order of 'like' ratings. The average number of foods refused was 4.9 (range: $0{\sim}25$). Onion, Liver, Red Pepper Leaf, Root of Bellflower, Taro, Wild Seasame Leaf, Egg Plant, Cabbage, Water Cress and Bracken were ranked in descending order of 'refuse' ratings. The odor of hurting feelings, the hot taste and the flabby texture were the reasons why the children refused these foods. The average number of foods unexperienced was 4.4 (range: $0{\sim}14$). Kidney, Dried Small Whitebail, Tangle (DA SHI MA), Liver, SA RI Mushroom, Acorn Mook, Dried Fragrant Mushroom, Pine Agaric, Root of Bellflower and Ped Pepper Leaf were ranked in descending order of 'unexperience' ratings. Children's 'like' rating toward total foods was 57.3% and the 'refuse' rating was 11.7%. Among eight food groups, fruits showed the highest favority (91.4%) and mushroom showed the least (25.9%). The difference between male and female in the preference of total foods did not showed significant level. But the difference were significant in those of individual food groups; other vegetables, green and yellow leafy vegetables, mushrooms(above, p.<01), fishes and shellfish and sea weeds (above, p<.05). Children who had experienced meals missed rated 59.1% and 34.1% of these children missed meals once a week. The main reason for maels missed was due to the heavey snacks before meal time. Children who had snacks twice a day rated 45.6%. Main foods used as their snacks were starch foods (Cake, Biscuit, Sweet Potato) and citrous foods (Fruits, Apple, Tangerine).

• 복식
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• 제33권
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• pp.217-228
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• 1997

The purpose of this study was to investigate influence of the construction method of the circular skirt on drapability and shape of static silhouette and length variation. In made 24 types of skirts giving the variations (six kinds of peach skin-like finished fabrics two types of cutting method two types of machine stitch method of hem), The results were as follows: 1. Analysis of drapability In the cutting method thre was similarity between warp direction and true bias direc-tion. In the machine stitch method of hem there was similarity between blind stitch and blind stitch machine. According to the fabrics analysis of drapability was excellent in the order N/P 80/20(fabric 1)>P 100(fabric 5)>P 100(fabric 6)>P 100 (fabric 2)>P 100 (fabric 4)>N/C 50/50(fabric 3). 2. Analysis of the characteristics values of static silhouette shape In the cutting method shape of static sil-houette became wide in the warp direction. In the machine stitch method of hem shape of static silhouette became wide in the blind stitch. According to the fabrics shape of static silhouette became most wide in the N/C 50/50(fabric 3) and shape of static sil-houette become most narrow in the P 100(fabric 2,5) 3. Analysis of the length variation In the cutting method the true bias direc-tion was longer than the warp direction. In the machine stitch method of hem there was simi-machine stitch method of hem there was simi-larity between blind stitch and blind stitch ma-chine. In fabrics the P 100(fabric 6) showed the longest the N/C 50/50(fabric 3) showed most slight. Interaction between the cutting and messure-ment part of skirt lengh. In the warp diretion parts that showed longest length variation were C. G, K, O in the true bias diretion parts that showed most slight length variation were A, E, M, I.

• 한국염색가공학회지
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• 제9권4호
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• pp.28-38
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• 1997

Peach skin fabrics were washed by the general and ultrasonic washing systems using different conditions. The physical properties of the washed fabrics were estimated. The following results were obtained through experimental data and their analysis. The tensile properties were changed due to fabric running speed and washing methods. The lower the running speed, the higher the extensibility and resilience and the lower the linearity and tensile energy. In the general washing method, the extensibility and resilience had lower values than those of the ultrasonic washing method and the linearity and tensile energy had the higher values than those of the ultrasonic washing system. The bending properties, bending moment and histeresis, were estimated. These values were generally lower in the ultrasonic washing system than those of the general washing system. The faster the washing speed, the higher the value of hysterisis. The shear properties were affected by the fabric running speed and washing methods. Shear stiffness and hysteresis of shear forces increased according to the increase of the fabric running speed. The values were higher in the general washing system than those of the ultrasonic washing system. The compressional energy was affected by the fabric running speed. The higher the fabric speed the higher the compressional energy. The ultrasonic washing system had lower compressional energy than the general washing system. The higher the running speed, the lower the coefficient of friction and geometrical roughness. The values of geometrical roughness were infienced by the removal of the sizing agent. The higher the remaining sizing agent, the higher the fabric weight and the thicker the thickness of fabric.

• 한국의상디자인학회지
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• 제18권4호
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• pp.141-158
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• 2016

The objective of this study is to examine the type and characteristics of hat, and also to analyze the formative characteristics of hats shown in $Pr{\hat{e}}t-{\grave{a}}$-porter Collection. The literature review focused on the relevant technical books and preceding researches while the case study targeted 1,561 photos of hats shown in the 'Donga TV Collection'. The research range was from the S/S season of 2012 to the F/W season of 2015/16. The results of this study are as follows. 1. A hat is composed of crown and brim. In the results of classifying hats based on it, there were 572 crown-type hats, 533 hat-type, 219 cap-type, 156 irregular-type, and 81 brim-type in the order. 2. For the crown-type hats, they were mainly like cylindrical-type, bell-type, dome-type, and circle-type, using colors like black, beige, brown, red, mustard, and grey, and materials like wool, fur, velvet, straw, and metal while they were decorated with bead or lace. 3. For the hat-type hats, they were mainly like bell-type, ladder-type, and hemisphere-type, using colors like peach, white, gold, brown, and khaki, and materials like silk, cotton, straw, and wool while they were decorated with feather and ribbon. 4. For the cap-type hats, they were mainly like hemisphere-type, using colors like white, black, khaki, mustard, and purple, and materials like fur, leather, and wool while they were decorated with wappen and chain. 5. For the irregular-type hats, they were mainly like sandglass-type, box-type, animal-type, trumpet-type, and bell-type, using colors like purple, orange, pink, yellow, and sky-blue, and materials like metal, feather, mesh, plastic, straw, and linen while they were decorated with ribbon, net, bell, and flower. 6. For the brim-type visor, they were mainly like square-type, using colors like transparent, yellow, and black, and materials like plastic, cotton, leather, and metal.

• 한국식품과학회지
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• 제35권6호
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• pp.1233-1236
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• 2003

미백복숭아의 신선도를 연장시키기 위하여 수확후 예냉처리가 행해졌다. 복숭아에 대한 예냉 시험 결과 $25.9^{\circ}C$에서 $5^{\circ}C$까지 3시간 이내에 냉각이 가능하였으며 풍량과 정압을 증가시킬수록 냉각속도는 증가하였다. 복숭아의 호흡속도와 에틸렌발생속도는 $20^{\circ}C$의 경우 $7^{\circ}C$에서의 4배 빠르게 나타났다. 예냉처리한 복숭아는 $7^{\circ}C$와 $20^{\circ}C$에 저장한 경우 무예냉처리구에 비해 당도, 감모율, 비타민 C, 외관등에서 30% 이상 우수한 상품성을 유지하였다.

• 한국식품영양학회지
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• 제33권2호
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• pp.159-166
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• 2020

Melon is a fruit consumed and grown globally because of the sweet taste and pleasant aroma. The purpose of this study was to determine the quality characteristics and antioxidant activities of melon jams added with various fruits such as apple, aronia, blueberry, grape, kiwi, passion fruit, and peach. We determined quality characteristics such as pH, total acidity, antioxidant activity, content of total anthocyanin, polyphenol and tannin, respectively. The 100% melon jam as the control was the highest pH and lowest total acidity, whereas mixed jams with melon and passion fruit showed opposite results. The mixed jams with melon and aronia of the total anthocyanin, the polyphenol contents, tannin, and ABTS radical scavenging activities, were markedly higher than those of the control and other samples (p<0.001), followed by the mixed jams with melon and blueberry. In the taste sensing analysis, mixed jams with melon and passion fruit revealed higher richness and lower aftertaste-bitterness and aftertaste-astringency than the commercial strawberry jam and other samples. Thus, jams mixed with various fruits, in particular, aronia, blueberry, and passion fruit were superior to the 100% melon jam in terms of physiological activity and palatability.

• 한국식품조리과학회지
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• 제32권6호
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• pp.800-810
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• 2016

Purpose: This study aimed to characterize the recipes of Hwachae in Korean cookbooks published from the 1600's to 1940's. Methods: We conducted a content analysis of thirteen old cookbooks (Eumsikdimibang, Jubangmun, Jeungbosallimgyeongje, Kyugonyoram, Imwonsibyukji, Gyuhapchongseo, Sieuijeonseo, Buinpilji, Chosunyorijebub, Chosunmusangsinsikyorijebub, Ganpyeonchosunyorijebub, Chosunyori, Chosunyoribub). We collected a total of 99 recipes of Hwachae and analyzed the ingredients used and characteristics of the recipes according to five groups of Hwachae: noodle type Hwachae, dumpling type Hwachae, fruit Hwachae, flower Hwachae, and the others. Results: The noodle type Hwachae included Changmeyon, Smyeon, Nanmyeon, and Waemyeon. Mung bean (81.0%) and Schisandra (95.2%) were mostly employed as solid ingredient and as beverage base, respectively. In the noodle type Hwachae, Wonsobyeong and Sudan belonged to the dumpling type Hwachae, in which mung bean (51.7%) was mostly used as solid ingredient and just water without any additive was used as the most popular beverage base (62.1%) unlike in other types of Hwachae. There were various types of fruit Hwachae, which used different fruits as solid ingredient such as pear, peach, cherry, strawberry, etc. Pears (44.4%) have been employed as the most popular ingredient and sweets such as honey and sugar have been used in all the fruit Hwachae. The flower Hwachae included Hwamyeon, Sunchaehwachae, Jangmihwachae, and Bomhwachae. In all the flower Hwachae, schizandra has been used as a beverage base. Conclusion: These findings provide basic information required for developing standard recipes of traditional Hwachae.