• Proceedings of the Korean Society of Crop Science Conference
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• 1993.10a
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• pp.50-51
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• 1993

• Journal of the Korean Society of Food Culture
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• v.14 no.2
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• pp.103-113
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• 1999

Jeupjang like salted soybean paste with vegetable is the Korean traditional side order eating at table. Bibliographical studies on the Jeupjang in historic books such as Jeungbo-Sanlim-Keongjae(Re-edition of agriculture economic), Imwon- Keongjae Ji(Book of country economic) and Keuhap-Chongseo(Handbook of household) described the Korean food in the 18 century carried out. In addition, investigation and analytical studies on various home-made Jeupjang in present was accomplished. Jeupjangs were classified into three types according to variety preparing methods. Three types were fermented soybean paste (Doenjang) type using traditional Meju(soybean cake stater) for Jeupjang, salted pickle (Jangachi) type buried cucumber and eggplant into soybean paste or soysauce (Kanjang), and salted sauer kraut (Kimchii) type prepared vegetable in Jeupjang-Meju mash. The procedures for producing Jeupjang were Jeupjang-Meju making, and mixing vegetable with Meju powder into brine. At last process was fermented in horse wastes or grasses for 7-14 days. But manufacturing methods of Jeupjang before the 18 century were different in present. Nowadays glutinous rice, red pepper powder and various vegetable were used for domestic Jeupjang.

• Preventive Nutrition and Food Science
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• v.4 no.4
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• pp.226-230
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• 1999

This study was done to determine how added vegetable oils affect the physical, chemical and microbial properties of experimental frozen desserts. There were no differences in the percentages of total fat and total solids in the seven frozen desserts. Freezing points did not differ among treatments. There were significant differences in viscosity among the frozen desserts containing up to 80% of vegetable oils. Oil substitution at 30% or higher significantly decreased viscosity when compared to the milk fat control. The hardness of frozen desserts decreased significantly with increasing addition of oils. Oil substitution at 20% or higher significantly decreased hardness. Substitution of canola and soybean oils for milk fat increased melting rate. Initiation of fluid release in the control was slower than in frozen products with added oils. The SPC values and coliform counts of all frozen products were not significantly changed. Cholesterol content decreased significantly in the products as the vegetable oil content was raised. Frozen desserts containing 10% or 60% of vegetable oils in the total fat contained 91.8%, 73.5% or 32.5%, respectively, of the cholesterol in the control.

• KSBB Journal
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• v.25 no.3
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• pp.239-243
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• 2010

Six strains of Ralstonia eutropha were grown to investigate characteristics of polyhydroxyalkanoates (PHA) synthesis from vegetable oils or glycerol. Poly(3-hydroxybutyrate) homopolymer was formed using soybean oil, olive oil, or glycerol as carbon source, while poly(3-hydroxybutyrate-co-4-hydroxybutyrate) or poly(3-hydroxybutyrateco-3-hydroxyvalerate) copolymers were synthesized by co-feeding $\gamma$-butyrolactone or pentanoic acid, respectively. Optimum strain was determined as R. eutropha KCTC 2662 in terms of final cell concentration and PHA content. From 20 g/L of soybean oil (optimum substrate), cell concentration and PHA content at 72 h ranged 1.7~9.2 g/L and 70~92 wt%, respectively.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1978.10a
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• pp.206.2-206
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• 1978

천연배지를 사용하는 tetracycline의 발효에 있어서 starch, corn steep liquour, vegetable oil, calcium carbonate, defatted soybean flour 및 benzyl thiocyanate의 사용조건은 tetracycline의 발효 생산에 큰 영향을 주고 있다. 본 실험에선 이들에 대한 사용조건을 검토한 결과 이들 적정사용 농도외에 starch는 분해도, cal-cium carbonate는 비용적, vegetable oil은 산가 dedatted soybean flour는 열처리, benzyl thiocyanate는 첨가 유무가 매우 중요한 사실을 확인하고 그 최적조건을 검토하였다.

• The Plant Pathology Journal
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• v.19 no.3
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• pp.166-170
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• 2003

Ninety samples showing mosaic symptoms on soybean (Glycine max) cv. Sukryangputkong were collected from the Cheongsongkun area, Kyungbuk province in Korea. Initially, DAS-ELISA was conducted far detection of Soybean mosaic virus (SMV). Negative samples were chosen at random and mechanically inoculated on soybean cv. Buffalo, which reported not to produce mosaic symptoms when mechanically inoculated with SMV. An isolate of SMV, designated as B-1, from Buffalo showing mosaic and mottle symptoms was used for identification and biological characterization of the causal vim. The purified B-1 isolate had spherical particles of approximately 24nm. It positively reacted with the antiserum against Cowpea mosaic virus (CPMV) but not with Cucumber mosaic virus (CMV) and SMV antisera. CPMV was newly isolated from soybean and had been characterized by host range and by serological and electron microscopic methods. Results of this study suggest that CPMV is the possible cause of mosaic disease in vegetable soybean and that based on sympto-matology, a difference between the typical mosaic and rugose symptoms caused by SMV and CPMV was observed. This is first report of CPMV from soybean in Korea.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.46 no.2
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• pp.112-120
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• 2001

Genetic diversity of 47 East-Asian vegetable soybean was characterized by means of agro-morphological traits and RAPD markers. A field trial was conducted to evaluate 14 agro-morphological traits. To study RAPD-based DNA analysis, a total of sixty 10-mer random primers were screened. Of these, 23 polymorphic markers in 16 varieties used for screening. Among 207 markers amplified, 48 were polymorphic for at least one pairwise comparison within the 47 varieties. A higher differentiation level between varieties was observed by using RAPD markers compared to morphological markers. Correspondence analysis using both types of marker showed that RAPD data could fully discriminate between all varieties, whereas morphological markers could not achieve a complete discrimination. Genetic distances between the varieties were estimated from simple matching coefficients, ranged from 0.0 to 0.640 with an average of 0.295$\pm$0.131 for morphological traits and 0.042 to 0.625 with an average of 0.336$\pm$0.099 for RAPD data, respectively. Cluster analysis based on genetic dissimilarity of these varieties gave rise to 4 distinct groups. The clustering results based on RAPDs did not match with those based on morphological traits. Geographical distribution of most varieties in each of the groups were not well defined. The results suggested that the level of genetic diversity within this group of East-Asian vegetable soybean varieties was sufficient for a breeding program and can be used to establish genetic relationships among them with unknown or unrelated pedigrees.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.3
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• pp.299-305
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• 1997

This study was conducted to investigate the effects of benomyl application at different growth stages on the infection of green pod and seed by Phomopsis spp. and yield in vegetable soybean. One early maturing vegetable soybean variety 'Seokryangputkong' was planted on 20 April at Suwon in 1996. The rate of non-infected green pods by Phomopsis spp. was most highly suppressed by benomyl application once at the R5 stage and twice at R4 and R6 stages. The rate of non-infected green pods was higher in branches than in mainstem, and in upper than in low part of plant. The Phomopsis seed decay at maturity was most highly decreased by benomyl application once at the R6 stage and twice at the R4 and R6 stages. Benomyl application effectively reduced the infection rate of green pod and seeds by Phomopsis spp. and increased the yield of non-infected green pods by 34∼76％ and non-infected seeds by 51∼98％.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.1
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• pp.103-108
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• 1996

The changes in major characteristics of vegetable soybean at different stages were investigated. The 100-seed weight of vegetable soybean had a tendency to increase before 43 days after flowering, but decrease slightly after then. After 37 days after flowering, the sucrose content of Douya had a tendency to decline and in case of Shirofusa, total sugar content was sharply decreased at 40 days after flowering. The total vitamin C content of Douya and Shirofusa was dramatically increased at 37 days after flowering and then got the plateau, otherwise the total vitamin C content of Shirofumi and Hwaeomputkong was the highest level at 43 days after flowering. The hardness changes of vegetable soybeans were tend to increase according days after flowering. In sensory evaluation, preference score was significantly associated with harvesting stages. Correlation coefficient between sweetness and beany taste was significantly negative.

• Journal of ILASS-Korea
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• v.16 no.1
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• pp.15-26
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• 2011

In this article, spray characteristics in CI engines fuelled with vegetable oils and its derivatives will be reviewed. Of edible vegetable oils, soybean oil and rapeseed oil were mainly investigated. Of inedible vegetable oils, jatropha oil and used frying oil were main concern on the research on the spray characteristics in CI engine. Spray angle and spray penetration were mainly examined among the macroscopic spray characteristics and Sauter mean diameter was only investigated among the microscopic spray characteristics. There exist six different definitions of spray angle which should be examined. Neat vegetable oil and biodiesel fuels show smaller spray angle than diesel fuel. Biodiesel fuel and vegetable oils and its blend have a longer spray penetration than diesel fuel. However, biodiesel blends with diesel shows the similar spray penetration with diesel fuel. SMDs in the biodiesel spray, vegetable oils and its blends spray are higher than that in the diesel spray.