• 한국토양비료학회지
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• 제48권6호
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• pp.677-682
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• 2015

Although it is not a landscape crop according to MIFAFF(ministry of agriculture, food and rural affairs), yellow mustard is considered a superb landscape crop because of its growth and flower characteristics. We sowed yellow mustard as a landscape and green manure crop in upland soil (four types of soil texture) in spring. And we studied its flowering characteristics, dry weight, and nitrogen yield. The growths of yellow mustard were possible in every soil ranging from sandy soil to clay loam. Its height was 54.1 ~ 76.1cm and the number of node per hill was 11.3 ~ 17.0. Its flowers had a light yellow. It took about 44 ~ 50 days to flower, and flowered for 22~25 days. The dry weight of yellow mustard was $2.27{\sim}3.60tonha^{-1}$ with highest in sandy loam and loam. Among the nutrients of yellow mustard, nitrogen(T-N) was $12.6{\sim}20.8gkg^{-1}$, and C/N ratio was 21.6~37.7. The nitrogen yield of yellow mustard was $35{\sim}62kgha^{-1}$. In conclusion, because of its flowering characteristics and dry weight, yellow mustard was considered appropriate for both green manure and landscape crop uses.

• International Journal of Industrial Entomology and Biomaterials
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• 제4권1호
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• pp.69-76
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• 2002

Mustard aphid, Lipaphis erysimi(Kalt.) plays a key role in determining the productivity of rapeseed-mustard. This pest alone attributes 30-70% losses in yield potential in different agro climatic zones with a mean loss of 54.2% in India. Considering the extent of damage caused by the pest, the present experiment was conducted at Pulses and Oilseeds Research Station during 1992-93 to 1994-95 to study the migratory nature of mustard aphid by trapping them in yellow colour pan tray and their simultaneous growth and development on three different genotypes. The temperature during noon hours is the predominant factor to govern the appearance of alate mustard aphid in rapeseed-mustard field. Stepwise regression analysis revealed that temperature and relative humidity played an important role for its development. The variety RW white flower glossy stem harboured minimum number of aphid in comparison to other two varieties B 9 and T6342. The population reached a peak of 61.28 aphids/10 cm central twig during $6^{th}$ standard week irrespective of varieties.

• 한국축산식품학회지
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• 제38권3호
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• pp.530-543
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• 2018

This study investigated the effect of yellow, black, and brown mustard seeds on color, lipid oxidation (thiobarbituric acid-reactive substances [TBARS]), and microbiological and sensory qualities of meatballs during storage. Heat treatment of mustard seeds affected the TBARS value of meatball samples (p<0.0001). The addition of mustard seeds decreased TBARS value of meatball samples (p<0.0001). Heat treatment of mustard seeds decreased the $L^*$, $a^*$ and $b^*$ values of meatball samples (p<0.0001). The meatball samples with mustard seeds increased $b^*$ value of meatball samples however it decreased $a^*$ value of meatball samples (p<0.0001). The addition of mustard seeds decreased aerobic mesophilic bacteria count (p<0.0001), Enterobacteriaceae count (p<0.0001), psychrophilic bacteria count (p<0.0001) and yeast and mold count of meatball samples (p<0.0001). On a given storage day, the yellow mustard added meatballs sample was given higher color, appearance, flavor, acceptability ratings than those added black and brown mustard. Regarding sensory and microbiological properties, mustard seed contributed to microbiological quality and sensorial properties of meatball samples.

• 방사선산업학회지
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• 제8권2호
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• pp.111-121
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• 2014

This study was aimed to select useful mutants of rapeseed (Brassica napus L.) and leaf mustard (Brassica juncea L.), the seeds of three lines S-14, S-27, and S-28 were treated with gamma-ray and EMS. The optimum ranges of gamma-ray dose and EMS concentration to enlarge the characteristic morphological variations were also separately investigated. The survival rates of S-28 only linearly decreased with increasing the gamma-ray dose. The overall growth parameters decreased of gamma-ray dose in all three lines of S-14, S-27, and S-28. The reduction dosage 50 of gamma-ray was identified as 1,200 Gy for S-14 leaf mustard, while those of S-27 and S-28 rapeseed lines were appeared as same 1,000 Gy. The emergence rates of S-14 and S-27 showed no significant differences by EMS treatment, while the growth of all three lines were significantly decreased. The reduction concentration 50 in S-14 could not be determined, demonstrating that this leaf mustard line is presumably insensitive to mutagenic EMS, while those in S-27 and S-28 were identified as 3.0 and 2.5%, respectively, showing that these rapeseed lines possess higher sensitivity to EMS than S-14. Various morphological characteristics of $M_1$ generation obtained from mutagen treatment were elaborately investigated for further maintenance of $M_2$ generation. In $M_2$ generation variants showing short stem, yellow color in seed coat, chlorophyll deficiencies in leaf or pod, abnormal flower color were selected as potentially useful mutants for breeding.

• 한국식품영양과학회지
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• 제40권10호
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• pp.1453-1459
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• 2011

쌀 쿠키에 생리활성물질이 함유된 미역분말을 첨가하여 쿠키를 제조한 후, 미역분말 쿠키의 다양한 품질특성 평가를 통한 기능성 쿠키를 개발하고자 하였다. 쿠키 반죽의 pH는 6.98~7.13의 범위로 미역분말의 첨가량이 1%, 3%, 5%로 증가됨에 따라 pH는 유의적(p<0.05)으로 감소하는 경향을 보였다. 반죽의 밀도는 4.62~4.90으로 미역분말의 첨가량이 증가될수록 유의성(p<0.05)있게 증가되는 경향을 보였다. 쿠키의 수분함량을 조사한 결과, 대조군에서는 6.33을 보인 반면 미역분말 첨가량이 증가될수록 각각 6.55, 6.76, 6.90%로 유의적(p<0.05)으로 증가되는 경향을 보였다. 미역분말쿠키의 퍼짐성은 대조군에 미역분말 첨가량이 증가될수록 퍼짐성이 증가되는 경향을 보였으나 유의적(p>0.05)인 차이는 나타나지 않았고, 손실률과 팽창률은 미역분말 첨가량이 증가될수록 유의적(p<0.05)으로 증가하는 경향을 보였다. 쿠키의 색도 분석에 따른 L값(lightness)은 미역분말 첨가량이 증가될수록 유의적(p<0.05)으로 낮아지는 경향을 보인 반면 a값(+red/-green)과 b값(+yellow/-blue)은 유의적(p<0.05)으로 증가되는 경향을 나타냈다. 미역분말을 첨가한 쿠키에 함유된 무기원소로는 나트륨, 칼륨, 칼슘, 마그네슘의 함량이 많았으며, 미역분말의 첨가량이 증가될수록 무기원소의 함량은 유의적(p<0.05)으로 증가하는 경향을 보였다. 쿠키의 조직감을 나타내는 경도는 미역분말 첨가량이 증가될수록 감소되는 결과를 나타냈다. 쿠키의 관능평가를 종합해본 결과, 쌀 쿠키에 미역분말을 3% 첨가하는 것이 기호도가 가장 우수함을 확인할 수 있었다.

• 한국의상디자인학회지
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• 제18권4호
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• pp.141-158
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• 2016

The objective of this study is to examine the type and characteristics of hat, and also to analyze the formative characteristics of hats shown in $Pr{\hat{e}}t-{\grave{a}}$-porter Collection. The literature review focused on the relevant technical books and preceding researches while the case study targeted 1,561 photos of hats shown in the 'Donga TV Collection'. The research range was from the S/S season of 2012 to the F/W season of 2015/16. The results of this study are as follows. 1. A hat is composed of crown and brim. In the results of classifying hats based on it, there were 572 crown-type hats, 533 hat-type, 219 cap-type, 156 irregular-type, and 81 brim-type in the order. 2. For the crown-type hats, they were mainly like cylindrical-type, bell-type, dome-type, and circle-type, using colors like black, beige, brown, red, mustard, and grey, and materials like wool, fur, velvet, straw, and metal while they were decorated with bead or lace. 3. For the hat-type hats, they were mainly like bell-type, ladder-type, and hemisphere-type, using colors like peach, white, gold, brown, and khaki, and materials like silk, cotton, straw, and wool while they were decorated with feather and ribbon. 4. For the cap-type hats, they were mainly like hemisphere-type, using colors like white, black, khaki, mustard, and purple, and materials like fur, leather, and wool while they were decorated with wappen and chain. 5. For the irregular-type hats, they were mainly like sandglass-type, box-type, animal-type, trumpet-type, and bell-type, using colors like purple, orange, pink, yellow, and sky-blue, and materials like metal, feather, mesh, plastic, straw, and linen while they were decorated with ribbon, net, bell, and flower. 6. For the brim-type visor, they were mainly like square-type, using colors like transparent, yellow, and black, and materials like plastic, cotton, leather, and metal.

• 한국의류학회지
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• 제33권12호
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• pp.1971-1978
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• 2009

본 연구는 염색 공정의 표준화와 재현성을 확립하기 위해 홍화 황색소의 모섬유에 대한 염색성을 조사하는데 목적이 있다. 홍화 황색소는 물로 추출한 후 농축, 동결건조하여 분말상태로 만들어 사용하였다. 염색 온도 및 시간, 염료 농도, 염액의 pH 등에 따른 염착성과 색상 변화에 대해 조사하였으며, 세탁 및 일광견뢰도를 평가하였다. 염착량은 $50^{\circ}C$까지 서서히 증가하다가 이후 급격히 증가하여 $90^{\circ}C$에서 최고 값을 나타냈다. 염착은 초기 10분 이내에 빠르게 일어났으며 이후 서서히 증가하다가 40~60분 사이에 평형에 도달하였다. 염료 농도가 증가함에 따라 염착량이 계속 증가하여 점점 진하고 어두운 노랑색이 되었다. 산성 조건에서 염착이 잘 되었으며 pH 3.0에서 최대염착량을 보였다. 얻은 결과를 근거로 최적 염색 조건은 $90^{\circ}C$, 40분, pH 3.5으로 설정하였으며, 최적 조건에서 염색한 시료들 간의 색차는 0.53~1.75로서 재현성이 우수하였다. 후매염은 염착성 증진에 효과가 없었으나, 다양한 톤과 농담의 노랑색을 얻을 수 있었다. 세탁(드라이크리닝)견뢰도는 4/5등급으로 좋은 편이었으나 20시간 조사 후 일광견뢰도는 Fe과 Cu매염한 경우 3/4등급으로 색차가 가장 적었다. 결과를 종합해 볼 때 매염제가 색상톤을 다양하게 하는 효과는 있었지만, 염착량과 견뢰도 향상에 기여하지 못하였다. 홍화 황색소는 모염색에서 매염제 없이 만족스러운 결과를 얻을 수 있고, 따라서 환경에 피해를 주지 않을 것으로 사료된다.

• 한국식생활문화학회지
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• 제18권4호
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• pp.379-395
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• 2003

Regional foods is influenced by weather, local and social environment etc. The purpose of this study was to understand that regional foods in the middle of Chosun Dynasty through Domundaejac. Some of representative dishes of the Hansung and Kyonggi-do Area is duck(rice cake) of seasonally celebrated days, hangua(korea confectionary) and rice wine. Typical foods in Chungchong-do Area is included persimmon, jujube, watermelon and wax gourd. Some of the well-known food in Kangwon-do Area is pear, bangpungchuk(gruel), sukebyung(rice cake), woongjijunggua(korea confectionary) and sanat-kimchi(picked mustard leaves and stem) that is seemed characteristics of mountainous section. Some of the famous dishes in Cholla-do Area is backsanja(korea confectionary), tea, chuksun kimchi(bamboo shoot pickle), citrus fruits and ear shell. Kyongsan-do Area ia famous persimmon, bamboo fruit, dasik(korea confectionary) and yakban(glutinous rice cake). Hwanghae-do Area is famed pear and choshi as assumed the eatly form of gochujang(thick soypaste mixed with red pepper). Representative dishes are deljjuk(blue berry), herring, sangat-kimchi(picked mustard leaves and sterm) in Hamgyong-do Area and daemandu(big dumpling) in Pyongan-do Area. The coast area is famous for using lots of sea food. Fresh seafood is consumed raw, and clams, fish and seaweed are liberally added to soups and other dishes. The East coast is catched salmon, flatfish, codfish, sandfish and mackerel The West coast is catched yellow corvenia, lobster, tiny shrimp and large-eyed herring. The South coast is catched sea mussel, codfish and laver.

• 한국가정과교육학회지
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• 제13권2호
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• pp.1-14
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• 2001

The purpose of this study was to find out and advocate the intake of vitamin A and C rich foods in Korean people. Forty kinds of vitamin A and C rich foods were selected by the vitamin quantity in 100g edible portion. in single serving size. and by the 1997 national food supply data. The results were summarized as follows. 1. The vitamin A rich foods 1) The food sources of vitamin A presented in the middle and high school home economics textbooks were liver. egg/egg yolk. milk/dairy products. and green and yellow vegetables. etc. 2) The vitamin A rich foods by 100g edible portion ere in order of red pepper(dried). laver(dried). carrot. meat edible viscera. eel. etc. And the vitamin A rich foods by the vitamin A content in single serving size were in order of carrot. eel. meat edible viscera. water shield. red pepper(dried). etc. 3) The vitamin A suppling foods according to the 1997 national food supply data were in order of red pepper(dried). meat edible viscera. laver. carrot. etc. The green and yellow vegetables. fish and shellfish. and seaweeds were the most important sources of vitamin A in Korean. 2. The vitamin C rich foods 1) The food sources of vitamin C presented in the textbooks of middle and high school were strawberry. citrus fruits. and vegetables such as spinach. chinese cabbage. radish. crown daisy. etc. 2) The vitamin C rich foods on the basis of the vitamin C content in 100g edible portion were in order of sweet pepper. goose berry. citron. strawberry. water shield. etc. And the vitamin C rich foods by the quantity in single serving size were in order of strawberry. goose berry. citron. sweet pepper. lemon. etc. 3) The vitamin C suppling foods according to the 1997 national food supply data were in order of chinese cabbage. radish. citrus fruits. strawberry. etc. Not only vegetables and fruits but also seaweeds like dried laver and sea mustard were the most important source of vitamin C in korean.

• 한국식품영양과학회지
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• 제21권2호
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• pp.149-153
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• 1992

N-methyl-N'-nitro-N-nitrosoguanid me (MNNG)와 N-nitrosodimethylamine (NDMA)의 돌연변이 유발성 및 AZ-52l 사람의 위암세포의 성장에 미치는 녹황색 채소류의 저해 효과를 검토하였다. 26종의 시험 채소중 24종(92%)이 MNNG에 대한 항돌연변이성이 있었으며 (p<0.01, 0.05) 80%이상 저해 효과를 보인 시료는 들깻잎, 배추, 꽃양배추, 상치, 갓, 미나리, 들미나리, 당근, 우엉이었다. 한편 NDMA에 대해서도 실험채소중 85%가 항돌연변이성을 나타내었는데 (p<0.01, 0.05) 들깻잎, 배추, 케일, 콩나물, 양파는 80%이상의 저해 효과를 나타내었다. 위암세포의 성장 저해 효과에서는 들미나리와 들깻잎이 가장 저해 효과가 컸으며(97~100%) 콩나물과 미나리가 다음으로 효과가 컸었다(p< 0.001). 또한 브로콜리, 쑥갓, 풋고추, 고추잎, 시금치, 양배추, 고구마도 통계적인 유의성을 나타내며 암세포 성장을 억제하는 효과가 있었다(p< 0.01, 0.05).