• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.98-98
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• 2017

Leaf senescence is the process of aging in plants. Chlorophyll degradation during leaf senescence has the important role translocating nutrients from leaves to storage organs. The functional stay-green with slow leaf yellowing and photosynthesis activity maintenance has been considered one of strategy for increasing crop productivity. Here, we have identified two QTLs on chromosome 9 and 10 for leaf senescence with chlorophyll content of RIL population derived from a cross between Hanareum 2, early leaf senescence Indica-type variety, and Unkwang, delayed leaf senescence Japonica variety. Among these QTLs, we chose qPLS1 QTL on chromosome 9 for further study. qPLS1 was found to explain 14.4% of the total phenotypic variation with 11.2 of LOD score. Through fine-mapping approach, qPLS1 QTL locus was narrowed down to about 25kb in the marker interval between In/del-4-7-9 and In/del-5-9-4. There are 3 genes existed within 25kb of qPLS1 locus: LOC_Os09g36200, LOC_Os09g36210, and LOC_Os09g36220. Among these genes, transcript level of LOC_Os09g36200 was increased during the leaf senescence stage and the expression level of LOC_Os09g36200 in Indica was higher than in Japonica. Finally, we chose LOC_Os09g36200 as candidate gene and renamed it as OsPLS1-In and OsPLS1-Jp from Indica- and Japonica-type rice, respectively. OsPLS1-In and OsPLS1-Jp overexpressing transgenic plants showed both early leaf senescence phenotype. These results indicate that OsPLS1 functions in chlorophyll degradation and the difference of expression level of OsPLS1 cause the difference of leaf senescence between Indica and Japonica in rice.

• Journal of Dairy Science and Biotechnology
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• v.31 no.2
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• pp.187-194
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• 2013

This study was carried out to investigate the quality characteristics and antioxidant activity of fermented milk containing mushroom (Phellinus baumii, Ganoderma lucidum, and Lentinus edodes) extracts. As the ratio of the mushroom extract increased, the pH of the fermented milk decreased proportionally and titratable acidities increased significantly. The number of lactic acid producing bacteria was the highest in the fermented milk sample containing 1.0% Lentinus edodes extract. The DPPH and ABTS radical scavenging activities of the fermented milk containing mushroom extracts were higher than that of the controls. The quality characteristics, such as pH, titratable acidity, and the number of lactic acid producing bacteria were not remarkably different between the milk samples subjected to treatments with and without the addition of mushroom extracts during the storage period. From the sensory evaluation of the fermented milk samples containing mushroom extracts, the color, flavor, taste, texture, and overall acceptability of the fermented milk sample containing 1.0% Lentinus edodes extract was found to be considerably better than those of the other groups. In conclusion, the present study indicated that the fermented milk containing mushroom extracts could be used as a functional antioxidant containing food.

• Journal of Korean Society of Rural Planning
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• v.23 no.1
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• pp.85-96
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• 2017

Existing agricultural reservoirs are considered as alternative source for the water welfare of rural area. In this study, domestic water supply potential of 476 reservoirs, which has storage capacity more than one million cubic meter, out of 3,377 agricultural reservoirs managed by Korean Rural Community Corporation (KRC) were investigated. Among them water quality of 136 reservoirs met the criteria of domestic water source which show less than COD 3 ppm. Available amount for domestic water of reservoirs, which meet the water quality, for ten year return period of drought was analyzed with reservoir water balance model. The results showed that 116 reservoirs has potential for supplementary domestic water supply while satisfying irrigation water supply. Finally, economic analysis using Net Present Value (NPV), Benefit-Cost (B/C) ratio, Internal Rate of Return (IRR), and Profitability Index (PI) methods was also conducted. The analysis showed that 19 reservoirs satisfied economic feasibility when water is provided from reservoir outlet but only 9 reservoirs meet the economic feasibility if water delivered from a reservoir to treatment plant by newly built conveyance canal. In order to supply the domestic water through the agricultural reservoirs managed by KRC, it is necessary to flexibly interpret and operate the 'Rearrangement of Agricultural and Fishing village Act'. Also, it is reasonable to participate in the water service business when there is a supply request from other Ministries. In addition, the KRC requires further effort to change the crop system for saving water and improve efficiency of irrigation systems.

• Korean journal of food and cookery science
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• v.21 no.1 s.85
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• pp.1-11
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• 2005

The application of Dongchimi liquid into Naengmyon broth for the improved eating quality of Naengmyon was scientifically explored by reviewing the quality properties of the product. Primarily, the optimum fermentation conditions for Dongchimi from which the liquid portion was extracted were pursued and the optimum mixing ratio was sought on the basis of sensory and microbiological properties of the product. The liquid portions which had been periodically extracted from Dongchimi at intervals of two or five days during fermentation at $10^{\circ}C$ were added to Naengmyon broth. The treatments were prepared with three levels, namely, basic broth only('A') and the ratios of 3:7(v/v, 'B') and 5:5(v/v, 'C') of Dongchimi liquid and basic broth, respectively. According to assessments of Dongchimi liquid on taste and intensity based on sensory analyses, the organoleptic factors such as color, smell, sour taste, carbonated taste, and overall acceptability were given higher values from day 11 to day 17 in all items. As for the assessment of Dongchimi liquid on intensity, color, sour odor, moldy odor, and carbonated taste have shown the increasing scores during with high intensities while those for clearness has stayed low. Most of the phenomena observed from the Naengmyon broth substituted with $30\%$ (Treatment 'A') and $50\%$ (Treatment 'B') of Dongchimi liquids with different storage periods ensued much of the previous fermentation pattern of Dongchimi itself. Organoleptic assessment on taste and its intensity showed that better(the best) scores could be obtained at between day 16$\~$25(17) and 13$\~$20(15) for Treatments A and B, respectively. The intensity scores of taste for color, smell, carbonated taste, sour taste, and mouthfeel were increased while those for clearness, palatability, and meaty ones were decreased with lapse of fermentation. The numbers of total cell and lactic acid bacterial counts of Dongchimi has increased until day 13 and then decreased in the later stages. Total cell count and lactic acid bacterial counts of Naengmyon broth also increased until the 13th day and then they began to decrease. It was also proven that slightly over-ripened Dongchimi liquid was more preferable for adding into Naengmyon broth. Granting the optimum ripening period of Dongchimi liquid itself to be 13 days, both Treatment A and Treatment B were evenly favored using Dongchimi liquids slightly over-ripened at days 13 to 17. However, Treatment A was more favored than Treatment B when Dongchimi liquid over-ripened for 20 to 26 days was used.

• Korean journal of food and cookery science
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• v.32 no.1
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• pp.50-57
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• 2016

In this study, kim (dried laver) bugak ("KB"), Aster yomena bugak ("SB"), and namul (vegetables)-kim bugak (combination of Aster yomena and kim) ("NB") were prepared and their quality characteristics were investigated. NB was made by slicing Aster yomena, seasoning it with perilla seeds, attaching it to kim and applying glutinous rice paste, followed by freeze-drying. SB had a higher oil absorption rate than KB, reflecting the high oil absorption rate of namul (here, Aster yomena). DPPH radical scavenging activity was highest for SB; whereas, NB had higher DPPH radical scavenging activity than KB, indicative of the higher antioxidant capacity of namul, as compared to kim. With longer storage period, moisture content tended to be increased, while maximum load, yield stress and hardness tended to be decreased. Overall preference was in the order of NB>KB>SB, without statistical significance. Acid value and peroxide value of NB, stored at $25^{\circ}C$ for 40 days, tended to be increased gradually but did not meet the criteria for rancidity. Therefore, NB could be stored at $<25^{\circ}C$ for > 40 days. Furthermore, it would be possible to make functional bugak using a variety of namul, as well as Aster yomena.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.2
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• pp.273-280
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• 2014

This study was carried out to investigate the quality characteristics of bread added with Aronia powder. Breads were prepared with different amounts of Aronia powder (in ratios of 0, 1, 3, 5, and 10% of total flour). As the Aronia powder content increased, the pH level decreased while total acidity increased. For color, bread added with 10% Aronia powder showed low lightness and yellowness but high redness. As the Aronia powder content increased, antioxidant activity, total polyphenol content, and baking loss also significantly increased. For the preservation period, breads added with Aronia showed mold growth within 4 days, whereas the control showed growth within 2 days. Bread added with 10% Aronia showed strong retrogradation. In the sensory evaluation, appearance, color, and overall acceptance of bread added with 3% Aronia showed remarkably higher values than both the control and others samples.

• Journal of Korea Water Resources Association
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• v.30 no.1
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• pp.83-93
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• 1997

The purpose of the study is to analyze the sensitivity of the parameters that affect the runoff and water quality in the studied drainage basins. SWMM model is applied to the four drainage basins located at Namgazwa and Sanbon in Seoul and Gray Haven and Kings Creek in the USA. first of all, the optimum values of the parameters which have least simulation error to the observed data, are detected by iteration procedure. These are used as the standard values which are compared against the procedure. These are used as the standard values which are compared against the varied parameter values. In order to catch the effectiveness of the parameters to the computing result, the parameters are changed step by setp, and the results are compared to the standard results in flowerate and quality of the sewer. The study indicates that the discharge is greatly affected by the types of runoff surface, i.e., impervious area remarkably affects the peak flow and runoff volume while the surface storage affects the runoff volume at mild sloped basins. In addition, the major parameters affecting the pollution concentrations and loadings are the contaminant accumulation coefficient per unit area per time and the continuous dry weather days. Furthermore, the factors that affect the water quality during the initial rainfall period are the rainfall intensity, transport capacity coefficient and its power coefficient. Consequently, in order to simulate the runoff-water quality, it is needed to evaluate previous data in the research performed for the studied basins. To accurately estimated from the tributary areas and the rational computation methods of the pollutants calculation should be introduced.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.4
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• pp.437-445
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• 2020

Smoke grenades are the primary means of protection used by tanks to disrupt enemy detection systems. Such smoke grenades are a critical factor that determines the survival of tanks in the engagement of ground weapon systems, but it can only be used once. Owing to its destructive property, the performance and safety of the smoke grenade cannot be confirmed prior to use. Therefore, the reliability of smoke grenades can be evaluated through various tests during the storage period. This paper presents the results of estimating the reliability and shelf life of IR screening smoke grenade launchers based on the result of the Ammunition Stockpile Reliability Program conducted in 2019. Among the smoke grenade launcher lots currently stored, 16 lots and samples were selected for each year of manufacture and tested. The reliability and shelf life were estimated by examining the number of defects and the change in quality characteristics of each test item. The results of this study can be used to assess the reliability of the smoke grenade launchers and to improve the quality of manufacturing sites.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.3
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• pp.401-406
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• 2000

In development of the processed food, it is important not only to make the food delicious but to enhance its storage span and thermal stability without change of the food quality in color, which greatly affects the tastes of customers. Protopectinase (PPase) from Bacillus subtilis EK11 hydrolyses or dissolves protopectin in the middle lamella of plant tissues with the resultant separation of plant cells from each other, called enzymatic maceration. With the PPase, Kiwifruit was enzymatically macerated to separate cells to primary cell wall without damage. Yields of kiwifruit treated with PPase and mechanical maceration were 82% and 60%, respectively. Total and reducing sugars, crude protein and fat in the enzymatic maceration were well preserved as in the mechanical maceration. Importantly, over 95% of vitamin C, which is the most unstable component in application of the mechanical maceration, remained with intact form for one day after the enzymatic treatment. When the suspensions of kiwifruit macerated with both treatments had been stored at $4^{\circ}C for 6 days, the suspension of kiwifruit mechanically macerated was decolorized. whereas decolorization was not found in the enzymatically macerated kiwifruit. Moreover, the mechanically macerated kiwifruit was greatly deteriorated after heat treatment at $100^{\circ}C for 60 min ; the cell suspension of the exzymatically separated kiwifruit appeared to be stable, indicating the thermal stability. Thus, the PPase treatment could be a better choice for preparation of the highly valuable and functional processed food of kiwifruit as well as for prolonging the preservation period of the processed kiwifruit.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.1
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• pp.10-19
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• 1986

A study on the rapid fermentation of fish sauce has been carried out for effective utilization of sardine. The frozen sardine was thawed at room temperature, chopped, homogenized with equal amount of water and then hydrolyzed by addition of commercial proteolytic enzymes such as bromelain, papaya protease, ficin and a enzyme mixture under different conditions of hydrolysis. The effect of wheat gluten for masking fishy odor and color development during thermal treatment were also tested. The reaction mixture was heated for 30 minutes at $100^{\circ}C$ for enzyme inactivation, pasteurization and color development and then centrifuged for 20 minutes at 4,000 rpm. Finally, table salt and benzoic acid were added for bacteriostatic effect. The results were summarized as follows ; 1. The hydrolyzing temperature, time, pH and the concentration of enzymes based on the weight of whole sardine for optimal hydrolysis were as follows: autolysis, $52.5^{\circ}C$, 4 hours, pH 8.0: with $0.25\%$ bromelain, $52.5^{\circ}C$, 4 hours, pH 6.6 :with $0.25\%$ ficin, $52.5^{\circ}C$, 4 hours, pH 6.8: with $0.3\%$ papaya protease, $52.5^{\circ}C$, 4 hours, pH 6.6: with $6\%$ enzyme mixture, $52.5^{\circ}C$, 4 hours, pH 6.9, respectively. But pH control was not much beneficial in increasing yield. 2. The hydrolytic reaction of chopped sardine with proteolytic enzymes could be interpreted as a first order reaction that devided into 2 periods with different reaction rate constsnts. $Q_{10}$ values of the first period prior to 4 hours were 1.23 to 1.31, and those of post 4 hours were 1.25 to 1.55. The corresponding activation energies were $1.81{\times}10^4\;to\;2.34{\times}10^4\;kJ/kmol$ and $1.92{\times}10^4\;to\;3.77{\times}10^4\;kJ/kmol$, respectively. 3. The reasonable amount of $75\%$ vital wheat gluten for addition was $9\%$ of chopped sardine. 4. The dark brown color was mainly developed during the thermal treatment for 30 minutes at $100^{\circ}C$ and not changed during storage.