• Proceedings of the Zoological Society Korea Conference
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• 1998.10b
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• pp.317.2-317
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• 1998

No Abstract, See Full Text

• Proceedings of the Zoological Society Korea Conference
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• 2000.10a
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• pp.221.2-221
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• 2000

No Abstract, See Full Text

• Proceedings of the Zoological Society Korea Conference
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• 2000.10a
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• pp.222.1-222
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• 2000

No Abstract, See Full Text

• Proceedings of the Zoological Society Korea Conference
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• 2003.08a
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• pp.203.1-203
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• 2003

No Abstract, See Full Text

• Proceedings of the Zoological Society Korea Conference
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• 1999.10b
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• pp.220.2-220
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• 1999

No Abstract, See Full Text

• Proceedings of the Zoological Society Korea Conference
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• 1999.10b
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• pp.221.1-221
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• 1999

No Abstract, See Full Text

• Journal of Life Science
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• v.11 no.3
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• pp.284-290
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• 2001

Changes in chemical components of small black bean chungkugjang(SBBC) added with kiwi and radish as foodstuffs to repress off-odor and enhance the quality of SBBC suring fermentation were investigated. Optimal pretreatment conditions of small black bean suitable to the fermentation of chungkugjang were 3 hrs of soaking time 1.5 times of ratio of water to black bean. 1.0 atm of high pressure, 20 min of heating time, cutting and crushing of heat-treated black bean. Moisture content of SBBC was remarkably lower than that of soybean chungkugjang(SBC) as control. Crude protein of SBBC was in the range 23.37∼25.71% and higher than that of SBC, Crude lipid of SBBC was lower than that of SBC. Crude lipid of SBBC added with kiwi and radish paste was decreased than that of SBBC without two foodstuffs. pH of SBBC were rapidly increased to 24 hrs of fermentation and gradually increased thereafter. Total acidity was shown to be reversely decreased as compared to pH tendency. Reducing sugar was increased to 24 hrs of fermentation and then decreased. In SBBC and SBC, potassium was the most abundant followed by phosphorus, magnesium and calcium.

• Korean Journal of Breeding Science
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• v.41 no.4
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• pp.397-402
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• 2009

Self-incompatibility (SI) prevents self-fertilization by inhibiting the pollen tube growth of self-pollen. Molecular analysis has revealed that the S locus comprises a number of genes, such as the S-locus glycoprotein (SLG), the S-locus receptor kinase (SRK), and SP11 (SCR). Although molecular markers related to those genes have been developed, a simple S-haplotype detecting method has not been reported due to the highly polymorphic and relatively small coding regions. In this study, the sequence characterized amplified region (SCAR) markers were used to establish an efficient radish genotyping method. We identified the S-haplotypes of 192 radish accessions using 19 different markers, which proved to be highly reliable. The accessions were assigned to 17 types of S-haplotypes, including 8 types of SRKs and 9 types of SLGs. Since the developed SCAR markers are based on their gene sequences, we could easily identify the S-haplotypes by a single specific band, with the highest frequencies detected for SLG 5, SRK 1, and SLG 1, in order. Among the tested markers, the SLG 1, SRK 1, and SRK 5 markers exhibited high reliability, compared to phenotypic results. Furthermore, we identified the seven types of unreported SLGs using SLG Class -I and -II specific markers. Although the developed SCAR markers still need to be improved for the genotyping of all S-haplotypes, these markers could be helpful for monitoring inbred lines, and for developing the MAS in radish breeding programs.

• Journal of Life Science
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• v.11 no.6
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• pp.517-522
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• 2001

To Confirm the repression of off-odor and improvement of food quality in small black bean chungkugjang (SBC), some taste compounds of SBC added with kiwi and radish homogenate and fermented fro 3 days at 42$^{\circ}C$ were investigated. Contents of free amino acids in SBC were lower than that of soybean chungkugjang (SC) and were increased by adding kiwi and radish homogenate to black bean, indicating that two materials were effective to the enzymatic digestibility of soy protein. Of organic acids, citric acid was the most abundant, followed by acetic acid and lactic acid. Fatty acid composition was high in the order of linoleic acid (50.82~54.51%), oleic acid (17.76%~22.10%) and plamitic acid(12.13~13.79%). There were no significant difference in compositions of organic acids and fatty acids of chungkugjang. Major volatile compounds of SBC were indole , 2-5-dimethyl pyrazine and trimethyl pyrazine. Contents of alkyl pyrazines that contribute the characteristic aroma and flavor of SBC added and fermented with kiwi and radish homogenate were 3 times lower than those of SC. Uracil and UMP were major nucleic acie-drlated compounds in all four chungkugjangs. Contents of the other nucleic acid-related compounds were a similar trend in all chungkugjangs.

• Journal of Biosystems Engineering
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• v.43 no.3
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• pp.237-246
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• 2018

Purpose: This study (a) investigated the effect of microwave power intensity and sample thickness on microwave drying characteristics of radish strips, and (b) determined the best-fit drying model for describing experimental drying data, effective moisture diffusivity ($D_{eff}$), and activation energy ($E_a$) for all drying conditions. Methods: A domestic microwave oven was modified for microwave drying and equipped with a small fan installed on the left upper side for removing water vapor during the drying process. Radishes were cut into two fixed-size strip shapes (6 and 9 mm in thickness). For drying experiments, the applied microwave power intensities ranged from 180 to 630 W at intervals of 90 W. Six drying models were evaluated to delineate the experimental drying curves of both radish strip samples. The effective moisture diffusivity ($D_{eff}$) was determined from Fick's diffusion method, and the Arrhenius equation was applied to calculate the activation energy ($E_a$). Results: The drying time was profoundly decreased as the microwave power intensity was increased regardless of the thickness of the radish strips; however, the drying rate of thicker strips was faster than that of the thinner strips up to a certain moisture content of the strip samples. The majority of the applied drying models were suitable to describe the drying characteristics of the radish strips for all drying conditions. Among the drying models, based on the model indices, the best model was the Page model. The range of estimated $D_{eff}$ for both strip samples was from $2.907{\times}10^{-9}$ to $1.215{\times}10^{-8}m^2/s$. $E_a$ for the 6- and 9-mm strips was 3.537 and 3.179 W/g, respectively. Conclusions: The microwave drying characteristics varied depending on the microwave power intensity and the thickness of the strips. In order to produce high-quality dried radish strips, the microwave power intensity should be lower than 180 W.