• The Korean Journal of Community Living Science
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• v.16 no.2
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• pp.17-26
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• 2005

This study was conducted to investigate the usefulness of a hot water extract of licorice root as a source for production of healthy food. The electron donating capacity of the hot water extract of licorice root was very strong. This activity decreased by $6.9\%$ after keeping it in 5 days of cold storage, but it was not significantly different. Ten types of licorice jellies were prepared, using agar, agar-pectin, agar-cellulose, 2 different proportions of agar-pectin-cellulose as a gelling agent, and 2 levels of sugar. Among the 5 jellies containing $10\%$ sugar, the elasticity and overall acceptance of the agar jelly obtained the highest sensory score, but the color and flavor were not affected by the type of gelling agents. As the sugar concentration increased to $15\%$, the elasticity of the agar jelly was also evaluated as being the best one among the 5 jellies, but the overall acceptance was not significantly different from the others.

• The Korean Journal of Mycology
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• v.19 no.1
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• pp.74-78
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• 1991

A species of Corynespora was isolated from red-brown spots developed on leaves of soybean. The fungus was identified as Corynespora cassiicola and proved to be pathogenic to soybean plants. Growth of this fungus in vitro was optimal at $27^{\circ}C$, and poor at lower than 19 and higher than $35^{\circ}C$. Sporulation was abundant on the potato dextrose malt agar and moderate on V-8 juice agar and potato dextrose agar, The relative susceptibility of several soybean cultivars to Corynespora cassiicola was evaluated in the greenhouse. Cultivar Hwangkum of soybeans appered to be resistant to C cassiicola and other cultivars were susceptible or moderately resistant.

• Mycobiology
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• v.45 no.4
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• pp.327-337
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• 2017

Three new records of Ascomycota species (Chaetomium acropullum, Phialemonium globosum, Phialemonium atrogriseum) from field soils in Korea are presented in this study. These newly discovered fungal isolates were isolated from field soils from various places across Gyeongnam, Korea in 2016. All the isolates were identified and described based on morphological characteristics, and rDNA internal transcribed spacer and ${\beta}$-tubulin gene sequence data. Morphological features of these fungal species were studied on different agar media: potato dextrose agar, oatmeal agar, malt extract agar, Czapek yeast extract agar, and yeast extract sucrose agar. Full description and illustrations of their morphological characters are provided. These fungal species have not officially been previously reported in Korea.

• Current Research on Agriculture and Life Sciences
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• v.6
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• pp.37-41
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• 1988

The present work deals with the effect of agar and auxins concentrations on vitrification in tissue culture of Gypsophila paniculata L. cv. 'Bristol Fairy' in vitro. The results were summarized as follows. 1. Plant growth, that is, plant height, fresh weight and branching were decreased as increasing agar concentration. On the other hand, addition effect of IAA 1.0mg/l+NAA 0.5mg/l and IAA 2.0mg/l+NAA 1.0mg/l on the plant height were increased strikingly. 2. Addition effect of auxins on the days to rooting were little. And the root development showed same tendency as plant growth. 3. The rate of non-vitrified plants were gradually increased as rising agar concentration. But the addition of agar 1.5g/l in the medium resulted in poor growth. 4. From these results, it was found that following media were the most effective for increasing of non-vitrified and good plant growth in Gypsophila paniculata L. tissue culture.

• Microbiology and Biotechnology Letters
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• v.17 no.2
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• pp.142-147
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• 1989

Six plasmids of B. thuringiensis serovar. kurstaki HD73 were detected, with approximate sizes of 7.4, 7.8, 8.1, 11.3, and 75 Kb, as well as a low copied plasmid of similar length to 75 Kb. Partially cured mutants from B. thuringiensis HD73 were obtained either by the treatment of the curing agent, ethidium bromide(0.02 $\mu\textrm{g}$/$m\ell$) or by spontaneous curing, Acrystalliferous mutants(Cry$^-$) were identified by microscopic observation and immunoblotting with polyclonal antibody against 133 KD deltaendotoxin of HD73. Ten Cry$^-$ mutants were found to be lack of 75 Kb plasmid. These results implicated that this plasmid was associated with delta-endotoxin production, After isolating the mutants, we streaked them on potato dextrose agar, spizizen casamino acid glucose, starch agar, and nutrient agar. Only on starch agar medium did morphologies of Cry$^-$ appear translucent and light greyish. On the other hand, the mutants of B. thuringiensis isolated from Korean soil, designated KBS722, were obtained by the treatment of novobiocin (3 $\mu\textrm{g}$/$m\ell$). Acrystalliferous mutants of KBS722 were less translucent than HD73 mutants' only on nutrient agar medium. Compared the plasmid profile of the mutants with delta-endotoxin production, the results seemed to indicate that the insecticidal protein gene of B. thuringiensis isolates KBS722 located on about 225 Kb plasmid DNA.

• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.234-240
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• 1997

Agar has widely been used as medical aids and food ingredients due to its pecular physicochemical and rheological properties. In this paper, the effects of spray drying and extrusion drying on functional properties of agar were investigated to clarify the sol-gel transition mechanism at low temperature and microstructure of agar gel by measuring phase transition by differential scanning calorimetery, structural differences by light microscope and scanning electron microscope observation. The lowest endothermic onset(To), peak(Tp), conclusion(Tc) temperature and enthalpy($\Delta$H) using differential scanning calorimetery were showed in extrusion-dried agar wic were checked in 41.30, 61.72, 80.50 and 0.73cal/g. In cases of unmodified and spray-dried, the values were 81.20, 95.51, 112.14 and 3.22cal/g, and 60.11, 76.45, 89.54 and 1.53cal/g, respectively. When all samples were reheated using differential scanning calorimetery after gelling fully, no significant differences of endothermic To, Tp, Tc and $\Delta$H appeared. The surface structure of unmodified agar powder observed by light microscope and scanning electron microscope appeared a continuous surface without any indication of small pores, gaps or point of discontinuity. In cases of spray-dried agar, the unstable structures with pores was resulted. The microstructures of extrusion-dried agar, however, was solid with large gaps and areas of discontinuity in the surface. From the results above, it was suggested that significant differences in phase transition and surface microstructures were clearly related to the physicochemical changes and rheological properties, solubility and gelling ability of the types of agar gel.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.5
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• pp.716-721
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• 1996

To bring out the functional properties of Agar-agar extracted with 0.01N $H_2SO_4$ from Gellidium amansii produced in Che-ju Udo and its fluid properties were investigated. The yield of agar from Gellidium amansii produced was $32.7\%$, the content ratio of agarose and agaropectin was 79 to 21, gelation ability was $0.19\%$ and jelly strength was $413.8\;dyne/cm^2$. Agar-agar solution showed the movement of non-Newtonian fluid and pseudoplastic property was emerged as its concentration go higher. The yield stresses in the range of $0.5\~5\%$ agar-agar solution were $0.09\~1.21\;dyne/cm^2\;at\;80^{\circ}C,\;0.12\~5.29\;dyne/cm^2\;at\;60^{\circ}C\;and\;4.84\~58.37\;dyne/cm^2\;at\;50^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.16 no.1
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• pp.78-82
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• 1984

Effects of various drying conditions of agar gel on the physico-chemical properties of dried agar were investigated. For drying of the agar gel$(1.0{\times}1.0{\times}34.0cm)$ by means of sun drying, simple solar drying, hot-air drying ($30^{\circ}C$, control, natural convection), hot-air drying ($30^{\circ}C$, pretreatment, natural convection) and freeze drying, it took 96, 75, 67, 50 and 21 hours, respectively. The gel strengths of dried agar gel prepared by sun drying, solar drying, freeze drying and spray drying were320, 370, 270 and $360g/cm^2$, respectively and that of hot air-dried agar gel was influenced by drying temperature, pretreatment an mode of heat transfer. The gel strength, the gelation temperature and other quality index of spray-dried agar were not inferior to those of sun-dried agar, but it was not expected to be economical because of it recovery rate. In case of hot air drying, the gel strength value of agar increased as the drying rate increased. No significant differences among various products were noted in the gelation temperature, the melting temperature, the ash and $SO_3$ content.

• Korean Journal of Food Science and Technology
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• v.17 no.5
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• pp.340-344
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• 1985

In this study, an effective method for purifying of crude agar was attempted, and at the same time, the effect of crude protein and ash contained in impurified agar on the gel strength of the agar were investigated. In order to reduce the content of protein of crude agar, the agar extract was treated with a protein precipitant such as tricholoroacetic acid(TCA) or perchloric acid(PCA), whereas washing with deionized water was applied to decrease the ash content of agar extract. Among the protein precipitants used in the experiment PCA reduced the crude proteins of crude agar most efficiently; addition of 0.01% PCA resulted in the reduction of crude protein content by 3%, and the gel strength of agar thereby increased from 220g/$cm^{2}$ to 402g/$cm^{2}$. High ash content of crude agar was removed by means of washing treatment and it decreased from 8.1% to 2.7%, leading to the gel strength of 530g/$cm^{2}4$.

• Nuclear Engineering and Technology
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• v.8 no.3
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• pp.145-150
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• 1976

Alkali-treated red algae, Gracilaria sp. was irradiated with various doses of cobalt-60 gamma-rays and the yeild and properties of agar extracted from the seaweed were examined and compared with the quality of commercial agar powder after irradiation. Extraction yield of agar from irradiated seaweed was proportionally increased as the radiation dose was raised up to 2 Mrad whereas it tended to decrease slightly thereafter. Gelation ability, gelation point, gel hardness and specific viscosity of the agar were increased up to 1 Mrad and decreased at higher dose levels while its melting point, total nitrogen, crude ash and total sulfur decreased up to 1 Mrad level and remained unchanged thereafter. Irradiation of commercial agar powder caused remarkable decreases in the gelation ability, specific viscosity and gel hardness and slight decreases in the gelation point and melting point. The pattern of alterations in the properties of agar samples differed whether the polysaccharide was irradiated in free state or bound state in seaweed.