• Journal of Practical Agriculture & Fisheries Research
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• v.20 no.2
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• pp.105-114
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• 2018

The aim of this study was to evaluate the change of phenolic compounds after phosphite treatment on Cheorwon onion. Onion is a perennial plant belonging to the lily family. It is native to Persia of Southwest Asia. It is widely cultivated in the temperate regions of the world. Onion is a good name for the 'Okchong' to drop blood cholesterol and cardiovascular blood flow to increase the prevention of adult diseases. Cheorwon area is inland, but it has high continental climate due to its high altitude. Therefore it is said that the onion cultivated in this region has higher sugar content and higher taste than onion grown in the southern region. Phosphorus components are particularly important ingredients for promoting muscle development. However, if the phosphoric acid content of the soil part is maintained to a large extent until the harvest, the competition of the nutrients tends to cause decay of the root part. Therefore, it is important to improve the quality and shelf life of onion by inducing nutrient balance by applying foliar fertilization method on the reducing phosphorus at harvest time. In this study, acidity was controlled by diluting phosphorous acid(H₃PO₃) and potassium hydroxide(KOH), followed by leaf surface treatment with phosphite on onion. In this study, the concentration of phosphite was diluted to 500, 1,000, 1,500ppm and sprayed three times over the onion leaves in May 2018 using an atomizer and harvested at the end of June, and the phenolic compounds were analyzed by HPLC. As a result, the content of quercetin, one of the important substances in onion, was phosphite 500ppm(179.70㎍/g), 1,000(150.27), 1,500(105.95). The contents of caffeic acid, p-coumaric acid, ferulic acid, rutin, kaempferol, and sugar content were higher in the treatments than in the control. Therefore, the phosphite does not have a great influence on the growth, but it may play a role as a method of achieving balance with nitrogen in the rainy season by supplying the role of the material catalyst and the water soluble phosphoric acid and the potassium in the influence of the material change.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.918-923
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• 2011

This study was aimed to investigate the nutritional components such as proximate content, minerals, vitamins, and dietary fiber of Euonymus sieboldiana leaves. The leaf sample used was fresh material produced in April in the Republic of Korea. As a result, the fresh leaf sample contained 10.30% crude carbohydrates, 7.42% crude proteins, 0.69% crude fat, and 1.46% crude ash, including a high amount of potassium (0.73%). The total dietary fiber, insoluble dietary fiber, and soluble dietary fiber content was 8.77%, 7.60%, and 1.17%, respectively. Vitamin C was found to be 44.53 mg% using colorimetric analysis. We regarded E. sieboldiana as a potential health food material because of its abundant nutritional components like potassium, dietary fiber, and vitamin C.

• Journal of Bio-Environment Control
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• v.16 no.2
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• pp.130-134
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• 2007

This study was carry out to investigate the effect of supplemental lighting on the growth and flowering of Rosa hybrida 'Nobles' in winter. Supplemental lighting was treated during 5 hours at night with sodium lamp and fluorescent lamp, and cut flowers harvested 2 times for the experimental period. After supplemental lighting, air temperature and slab temperature in glasshouse was higher in sodium lamp treatment than control. Realtive humidity was low in sodium lamp treatment. Total nitrogen phosphate, potassium, calcium, and magnesium contents of stem in sodium lamp treatment were higher compare to the other treatment. In sodium lamp treatment, the potassium and magnesium content of leaf in control were lower than the others. Chlorophyll content was not different by source of lighting. Stem length and diameter was longer in sodium lamp treatment. In two times, the yield was highest in sodium lamp treatment. Therefore, supplemental lighting with sodium lamp in winter season was recommended for improving the yield and quality in cut rose 'Nobles'.

• Korean Journal of Food Science and Technology
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• v.20 no.5
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• pp.704-710
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• 1988

This study was, firstly, to investigate water holding capacity in terms of variation of moisture sorption isotherms of seasoned squid treated with sodium lactate, glycerol, propylene glycol, sorbitol, mannitol, sodium benzoate, potassium sorbate and calcium propionate, and secondly, the effect of humectant treatments on storage stability was studied. The criteria for storage stability was based on three quality factors, namely, lipid oxiations, color development by non-enzymatic browning reactions and lipid oxidation, and mold growth. The effect of humectants on equilibrium moisture content was in the following increasing order; mannitol < sorbitol < sodium lactate < propylene glycol < glycerol. The experimental data indicated that sodium lactate has, in practice, potentially positive effect on processing of seasoned squid. During the storage period of 60 days, TBA values increased in all samples tested as humectants concentrations increased up to 10%. However, in the range of 1-7% sodium lactate treatment, the degree of lipid oxidation, browning reactions and mild growth were not high enough to affect the quality of seasoned squid, when compared with conventionally manufactured ones.

• Applied Chemistry for Engineering
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• v.29 no.1
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• pp.112-116
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• 2018

In this study, the mixing characteristics of water glass and additives (Si, alkali metal), which are one of the main raw materials of silicate based binder used in the production of molds during casting process, were examined. Molecular structures of water glass, additives and mixtures were analyzed FT-IR and viscosity measurements and their correlation were compared. The addition of Si source to the water glass accelerated the Si networking in the material and increased the viscosity. When the alkali metal was added, the viscosity of the water glass decreased by suppressing the Si networking of the water glass. Viscosities of the water glass and lithium silicate (LS) mixtures increased when the content of LS was less than 20 wt% and gradually decreased when the content was more than 20 wt%. By adding KOH to the water glass, the viscosity could be lowered and it could be used effectively to mix with colloidal silica (CS) or potassium methyl siliconate (PMS).

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.614-618
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• 2004

This study was performed to investigate the nutritional components of yanggeng prepared with different amounts of pumpkin. Three yanggeng products were made, consisting of 87 (sample A), 90 (sample B) and $93\%$ (sample C) pumpkin paste, with the addition of agar, sugar, corn syrup and salt. The amino acids, vitamin E, sugars and mineral contents of the yanggeng were also examined. With regard to the amino acids content of the pumpkin yanggeng those of glutamic and aspartic acid were the highest in all three products. The vitamin E concentration was significantly higher in sample C than those in samples A and B. The glucose and galactose contents were higher in sample C than in samples A and B, whereas the fructose and lactose contents were higher in sample A than in samples A and B. The calcium, magnesium, potassium and sodium contents were higher in sample C than in the other two samples, whereas the zinc and manganese contents were higher in sample A than the other two samples. The potassium content of the pumpkin yanggeng was the highest of the tested minerals.

• Biomedical Science Letters
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• v.7 no.4
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• pp.211-216
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• 2001

This studs was carried out to evaluate KBrO$_3$-induced acute toxicity by clinical pathological parameters in rats. Fourty rats were divided into 4 groups including normal group and three KBrO$_3$-treated groups with doses of 200, 300, and 400 mg/kg, p. o., respectively. Creatinine and BUN were increased remarkably by KBrO$_3$ at 400 mg/kg, respectively (p<0.05, p<0.01). Phosphorus content increased two times the control at 400 mg/kg (p<0.05). Osmolarity was increased, whereas $CO_2$ content showed decrease at 400 mg/kg, respectively (p<0.01, p<0.05). Histopathological findings also showed dose-dependent renal failure. On the other hand, AST was increased three times the control at 400 mg/kg (p<0.01). WBC was increased by KBrO$_3$ depending on the dosage. Platelet was decreased at 200 mg/kg, whereas it was increased at 400 mg/kg (p<0.05). The results above suggest that clinical pathological parameters could be used as indices for the evaluation of KBrO$_3$-induced acute toxic reponse occuring in not only kidney but other organs including liver, when the dosage is as high as 400 mg/kg.

• Journal of the Korea institute for structural maintenance and inspection
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• v.19 no.3
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• pp.39-47
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• 2015

In this study, the properties of strength and drying shrinkage of alkali-activated slag cement (AASC) with magnesium oxide (MgO) contents between 0 and 16 wt% were investigated. The ground granulated furnace blast slag (GGBFS) was activated by potassium hydroxide (KOH) and dosage of activator was 2M and 4M. The MgO was replaced with 2% to 16% of GGBFS by weight. The water-binder ratio (w/b) was 0.5. In the result, the higher MgO content leads to a slightly higher degree of reaction and thus to a higher compressive strength at all ages. The compressive strength and ultra sonic velocity (UPV) increased with increases MgO contents. The drying shrinkage of AASC was decreased as the contents of MgO increases. The results from SEM confirmed that there were densified reaction product of higher MgO content specimens.

• Journal of Life Science
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• v.14 no.2
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• pp.205-208
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• 2004

The composition of Pleurotus ferulae fruit body (PFF) has been investigated to determine the possible use for medicinal and edible purposes. The nutritional compositions of PFF were as follows; carbohydrate 54.3 g%, crude protein 20.2 g%, moisture 12.5 g%, crude fat 8.0 g% and ash 5.0 g% (w/w). Potassium concentration in PFF was high up to 2,337.0 mg% (w/w) and Mg, Na, Zn, Ca and Fe were followed. There were seventeen amino acids in PFF. The glutamic acid content was high up to 13.65% mol and aspartic acid, glysine, alanine, leucine, arginine, valine and lysine were followed. Since PFF contains major free amino acids such as alanine, phenylalanine, tyrosine and leucine, it will be a favorable food stuff, Vitamin contents of PFF were vitamin A 0.12, vitamin B$_1$ 0.31, vitamin B$_2$ 0.68, vitamin C 7.99, vitamin E 316.88 and vitamin D$_3$ 0.29 mg%. PFF will have a good anti-aging effect due to the high content of vitamin C and E.

• Korean journal of food and cookery science
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• v.33 no.1
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• pp.9-19
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• 2017

Purpose: This study was conducted to obtain basic data for the quality characteristics of commercial kimchi pastes. Methods: The physicochemical, microbial, and sensory quality characteristics of kimchi paste purchased from 12 companies (KP 1-12) were investigated. Results: Commercial kimchi pastes contained a moisture content of 61.60-82.99%. The pH and titratable acidity of samples were 4.88-5.92 and 0.56-1.58%, respectively, and salinity was on average, 3%. The reducing sugar content was approximately 67.35 mg/mL, and those of KP 8 was higher by approximately 100 mg/mL. American Spice Trade Association (ASTA) value of kimchi pastes varied based on the samples. The commercial kimchi pastes contained capsaicin and dihydrocapsaicin at 1.51-7.84 and, 0.54-2.26 mg/100 g, respectively; sodium and potassium contents were 383.32-1,563.45 mg/100 g and 264.49-571.95 mg/100 g, respectively; and the Na/K ratio was 1.21-5.48. The number of aerobic bacteria and lactic acid bacteria detected from 5.00 to 8.00 log CFU/g. The number of yeast and mold detected from 0.50 to 2.66 log CFU/g. Coliform was detected at approximately 3-4 log CFU/g, whereas Escherichia coli was detected only in KP 3 and KP 7. Overall acceptability of kimchi paste showed a higher score in KP 1. The commercial kimchi pastes showed higher salinity and Na/K ratio and E. coli was detectedin some kimchi paste samples. Conclusion: Therefore, further studies are required to lower the Na/K ratio, for recipe developments, and the standardization of quality and hygiene safety of kimchi paste.