• KOREAN JOURNAL OF CROP SCIENCE
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• v.55 no.1
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• pp.47-57
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• 2010

More than 2,500 accessions of squash germplasm are preserved in the National Agrobidiversity Center of RDA, Korea. We investigated the ecological and morphological characteristics on 100 accessions of the squash germplasms with a low viability. Two typical types of oriental squash (Cucurbita moschata) and western squash (Cucurbita maxima) are possessed 89 and 11 accessions, respectively. The origin of 100 accessions was divided into three groups, group I (Korea landraces with 81 accessions), group II (Nepal with 15 accessions) and group III (Russia, Uzbekistan, Laos, and Mexico with each one accession). Seventy eight accessions germinated at $27^{\circ}C$ in growth chamber. Days to first flowering of the female and male flower ranged from 32 days to 67 days and 24 days to 55 days after planting, respectively. Vine length showed the largest variation ranging from 357.8 cm to 1,465 cm, also the average length of ten stem node range has a variable ranges from 92 cm to 217.5 cm. All regenerated squash accessions have an only collided tendril and have three to seven lateral shoots. The flattened globe-shaped squash is the most predominant and exhibited ordinarily round shaped, ball shaped, long oblong-shaped, elongated shape, and pear shape. The average weight of fruit ranged from 1.33 kg to 7.95 kg. Sugar contents showed 5.4~12.6 $Brix^{\circ}$ without ripening period.

• Journal of Nutrition and Health
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• v.38 no.3
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• pp.232-241
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• 2005

Today, the role of kindergarten is more important as nutrition provider through snack and meal services. Desirable kinds and amounts of food items at school lunch menu were important factors of nutrients intakes in children. This study was performed to assess the kindergarten's meal service program (snack and lunch) and the consumption amount of lunch according to each dishes. Twenty four institutions that cared over one hundred children were observed at Seoul and Kyunggido area. Well-trained observers checked meal and snack serving activity and foodservice facilities by formal checklist. And using the weighing method assessed the consumption levels of food items at lunch. During 3 days, 30 children in each kindergarten were selected randomly according to age, observers measured serving and residual weight of each food. The data was compiles by performing ANOVA-test using SPSS WIN 10.0. The result were as follows: 1) Foodservice facilities in kindergarten was limited to provide qualified foodservice. $91.7\%$ of institution had kitchen, $41.7\%$ had dinning. The kitchen equipment possession rate was $12.5\%$ (oven), $30.8\%$ (heating cabinet), $58.3\%$ (refrigerator). The rate of using document about foodservice was used $83.3\%$ (menu list), $41.7\%$ (daily foodservice record), $25\%$ (standard recipe). $41.7\%$ of institution employed licensed dietitian. Only $41.7\%$ of subjects preserved meal after daily meal service. 2) Meal serving size was decided by teacher, $54.5\%$ at snack and $43\%$ at lunch and pre-divided individual portion type was $36.4\%$ at snack and $28.6\%$ at lunch. The rate of cleaning activity before meal was $72.2\%$ at snack, $90.5\%$ at lunch. And nutrition or sanitation education activity was more performed at lunch time, for examples brushing teeth activity was $12.5\%$ at snack $85.7\%$ at lunch. 3) The consumption amounts of plain cooked rice was $112.7{\pm}26.1{\cal}g$, cooked rice and cereal was $93.06{\pm}27.97{\cal}g$, curry rice was $208.35{\pm}64.84{\cal}g$ and the consumption amounts of these main dishes was significantly different by age (p < 0.001). The consumption amounts of soup was very different according to children's preference. The consumption amounts of seaweed soup was $120.18{\pm}82.13{\cal}g$, wild sesame and bean-paste soup was $40.64{\pm}23.16{\cal}g$. The consumption range of kimchis was from $6{\cal}g\;to\;13{\cal}g$, jorim (braised food) was from $3{\cal}g\;to\;25{\cal}g$, fried food (include stir fried, deep fat fried, pan fried) was from $14.5{\cal}g\;to\;22{\cal}g$, vegetable dish was from $3{\cal}g\;to\;16{\cal}g$. These consumption amount of each dishes was not reached recommended portion size of nutritionally planning menu by nutritionist.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.136-146
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• 2014

This study aimed to determine the physiochemical changes during maturation to examine the preparation of watery Kimchi with wild vegetables from Gangwon Province, and its use. The wild vegetables in this study included Ligularia fischeri, Aster scaber Thunb, and Cirsium setidens; a comparison was made between preservation in a saline solution and pre-treatment with blanching. As for treatment before preparation of watery Kimchi, the water content was the lowest at 81.45% for Aster scaber Thunb preserved in a saline solution and was found to be 87.39% for blanched Cirsium setidens. Blanching resulted in higher L, b, and a values for color value than treatment with a saline solution and Ligularia fischeri got the highest hardness, followed by Aster scaber Thunb and Cirsium setidens, from both types of treatment. As for the physiochemical properties during maturation, the total soluble solid content and salinity were kept higher by treatment with a saline solution than by blanching, whereas pH tended to get lower in both types of treatment. Turbidity became higher one week after treatment with a saline solution, but varied insignificantly afterward by any type of treatment. As for free sugar, both types of treatment increased the content of glucose and fructose and kept that of sucrose and maltose constant during maturation. As for overall acceptability, blanched watery Kimchi made of Cirsium setidens got the highest preference.

• The Research Journal of the Costume Culture
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• v.3 no.2
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• pp.241-260
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• 1995

The Maori's traditional clothing materials, basic forms of dress, and the pattern and technique of tatoo were examined in the present study in order to deepen the appreciation of the cultural heritage of the Maori. The research method employed was the analysis of written materials. And a fild-trip was also made for the study. The study was limitted to the traditional culture of body adornment of the Maori including the clothing which is preserved and practicing by them at the present day, and the origin and the process of the historical development of those are not included in the scope of the present study. Followings are the results of the study: (1) By far the most widely used fiber for Maori clothing is abtained from what is commonly called New Zealand Flax. The fiber of kiekie(Freycinetia baueriana) and cabbage trees(Cordyline spp.) may also be used. The strong, long-lasting fiber of toi(cordyline indivisa) is used for a prestige warrior's cloak. Flat strips of ti kauka(Cordyline australi) are also used as thatch on rain cloaks. (2) Regardless of technique used, Maori weaving is always worked horizontally from left to right. Traditionally the work was suspended between two upright turuturu or weaving sticks. As the work progressed a second pair of uprights was used to keep the work off the ground. These uprights were moved forward as required. Because the weaver sat on the ground, the working edge was kept at a height that was comfortable to reach. No weaving tools are used, the wefts(aho) being manipulated by the fingers. The two main Maori weaving techniques are whatu aho patahi(single-pair twining) and whatu aho rua(double-pair twining). (3) The Maori wore two basic garments - a waist met and a cloak. The cloth of commoners were of plain manufacture, while those of people of rank were superior, sometimes being decorated with feather or dyed tags and decorated borders. Children ran more-or-less naked until puberty, being dressed only for special events. Some working dress consisted of nothing more than belts with leaves thrust under them. Chiefs and commoners usually went barefoot, using rough sandals on journeys over rough country (4) The adornment of men and women of rank was an important matter of tribal concern as it was in chiefly persons that prestige of the group was centred, The durable items of Maori persons adornment were either worn or carried. Ornaments of various kinds were draped about the neck or suspended from pierced earlobes. Combs decorated the head. Personal decorations not only enhanced the appearance of men and women, but many had protective magical function. The most evident personal ornament was the hei-tiki made of jade or other material. Maori weapons were treasured by their owners. They served on bottle and were also personal regalia. A man of rank was not fully dressed without a weapon in hand. Also weapons were essential to effective oratory. (5) No man or woman of rank went without some tattoo adornment except in extremely rare instances when a person was too sacred to have any blood shed. The untattooed were marked as beeing commoners of no social standing. This indelible mark of rank was begun, with appropriate rite and ritual, at puberty. And tattoo marked the person as being of a marriageable age. Maori tattoo was unlike most traditional tattoo in that its main line were 'engraved' on the face with deep cuts made by miniature bone chisels. The fill-in areas were not tattooed with cuts but with the multiple pricks of small bone 'combs' that only lightly penetrated the skin surface. The instrument of tattoo consisted of small pots of pumice or wood into which was placed a wetted black pigment made from burnt kauri gum, burnt vegetable caterpillars or other sooty materials. A bird bone chisel or comb set at right angles on a short wooden handle was dipped into the gigment, that a rod or stick was used to tap head of this miniature adze, causing penetration of the skin surface. Black pigment lodged under the skin took on a bluish tinge. A full made facial tattoo consisted of major spirals with smaller spirals on each side of the nose and sweeping curved lines radiating out from between the brows over the forehead and from the nose to the chin. The major patterns were cut deep, while the secondary koru patterns were lightly pricked into the skin.

• Journal of the Korean Society of Food Culture
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• v.1 no.3
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• pp.267-278
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• 1986

The evolution of Korean fish fermentation technology was reviewed from the old literatures and the on-going processes were surveyed. The principles involved in the traditional fermentation methods were explained by the recent scientific findings. The fish fermentation technology be classified into two groups; jeot-kal process, where. salt is the only material added to the fish for fermentation, and sik-hae process, where cooked cereals, garlic and red pepper powder are added to the salted fish. A total of 46 kinds of jeot-kal was identified in a survey, depending on the raw materials used. The characteristic feature of Korean jeot-kal process is to produce fermented products which still has original shape after 2-3 months of fermentation to be used for side-dishes of rice meal, as well as fish sauce by keeping these products for longer time (over 6 months) for severe ansymematic hydrolysis to be used for the subingredient of Kimchi (Korean fermented vegetable food). The taste of jeot-kal is formed by the protein hydrolymates due to the action of salt-tolerant Pediococcus, Bacillus, Halobacterlum etc. When the taste of jeot-kal deteriorates, yeasts appear to dominate. In ski-hae fermentation, the safety of preserved fish is kept by the rapid decrease in pH resulting from the acid fermentation of added cereals. The roles of cid forming bacteria and proteloytic bacteria are important. The fermentation is completed in 2 weeks and the excess production of acid during prolonged storage limits the taste acceptability. The fish fermentation technology in Korea stands at important position in Korean food science and technology. since the processes of jeot-kal and soysauce have same root in the principle of microbial proteolysis and the processes of sik-hae and Kimchi in the microbial acid production principles.

• Journal of the Korean Society of Food Culture
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• v.9 no.2
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• pp.111-118
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• 1994

The purpose of this study was to understand dietaty culture of the Buddhist priesthood in Seoul and Kyungnam. This survey was carried out through questionnaries and the subjects were 26 temples and hermitages. The results of this study can be summarized as follow: 1. Most of the Buddhist priesthood takes meal three times for a day regularly. The substitution food was used mainly rice gruel, fruits, powder of roasted grain, kinds of cookie and confectionary, kinds of steamed dish and milk. 2. The seasoning substances were used necessarily soy sauce, soybean paste, salt and sesame, sesame oil, vegetable oil, and used rarely Jepi powder, red powder, chinese pepper and M.S.G. 3. Eating table was used chiefly for Buddhist priethood and a vistor, and tea and cookie, D'ock, noodle were used often. Event and party foods of temple were used Bibimbab, Ogokbab, Yagbab, D'ockguk, soybean of noodle. 4. Offering food to Buddha was used to Five-offered to Buddha(香, 燈, 茶, 果, 米) primarily and religious food was used scarcely. 5. Special food was used D'ock, hand made cookie and confectionaries, kinds of chinish medicine tea and pine needle tea. Injulmi and Julpyun were prepared most frequently, and used to mixed rice flour with mugwort now and then. Coating and filling powders for D'ock were used to red bean, mung bean and soy bean. Kinds of hand made cookie were Yagkwa, Kangjeong, Dasik, Jungkwa and Yangeng. Beverages were thick hot beverage, kinds of leaf tea, chilled beverage, Yaksu mixed with soy sauce and bamboo salt, kinds of chinese medicine tea, milk and milk products and pine needles tea. 6. Preserved foods were used edible mountain herbs and seaweeds in drying and frying.

• Korean Journal of Soil Science and Fertilizer
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• v.28 no.2
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• pp.191-205
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• 1995

The carrier materials used for the development of bacterial inoculants to be effective in field were made with various carrier materials of two major forms, alginate bead and powder inoculants. Inoculants were prepared after mixing those carrier materials with Pseudomonas fluorescens SSL3 and Bacillus subtilis B5, and the treatment effects of each inoculants was investigated on cucumber, tomato, pepper and potato. Survival density of SSL3 and B5 in various carrier materials for duration of storage and the bead inoculants were better than the powder. In the powders, survival rate increased in carrier materials treated 5% skimilk. The growth condition of microorganisms in carrier materials is good at powder. When they were preserved in the long period, contamination is problem. Scanning(200 to 600nm) of the P. fluorescens SSL3 supernatant in centrifuged MKB broth incubated for 48h had two main peaks, pyochelin(300nm) and pyoverdin(400nm). The potato yield in field experiments of spring, treated with bead formulas showed increase of 22~29% in whole potato breeds as compared with control, because the bead formulas degraded, and released the antibiotic microorganisms in slow and constant rate. In the pot experiment, there were significant difference in soil, wheatbran, and bead formed wheatbran.