• The Korean Journal of Pesticide Science
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• v.4 no.4
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• pp.19-25
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• 2000

The leaching behaviour of quinclorac was elucidated using soil columns. On top of each glass column packed with a rice paddy soil up to the 30 cm height were applied three different treatments of [$^{14}C$]quinclorac: quincloiac only (T-1), quinclorac adsorbed onto active carbon (T-2), and quinclorac adsorbed onto a mixture of active carbon and $Ca(OH)_{2}$ (T-3). Half of the columns were planted with rice plants for 17 weeks and half of them unplanted for comparison. Average amounts of $^{14}C$-activity percolated from tile soil columns without rice plants in T-1, T-2, and T-3 were 81.1%, 27.8% and 48.0%, respectively, of tile originally applied $^{14}C$, whereas those with rice plants grown were 36.8%, 9.6% and 11.0%, respectively, indicating that the leaching of [$^{14}C$]quinclorac was significantly affected by vegetation and by treatment with the adsorbents. The bioavailability of the herbicide to rice plants in T-1, T-2, and T-3 were 13.6%, 11.0% and 13.9%, respectively. The residue levels of quinclorac in the edible part of rice grains would be far less than the maximum residue limit (MRL, 0.5 ppm). After the leaching, the amounts of $^{14}C$ remaining in soil in with rice planting T-1, T-2, and T-3 were 36.3%, 73.7%, and 61.8%, whereas those without rice planting were 19.7%, 71.1%, and 52.3%, respectively. The balance sheets indicate that [$^{14}C$]quinclorac translocated to rice shoots would be lost by volatilization and/or in other ways in T-1 and T-3. The $^{14}C$-activity partitioned into the aqueous phase of the leachates collected from all treatments was less than 7% of the total, but it increased gradually with time in the case of rice growing, suggesting tile formation of some polar degradation products.

• Applied Biological Chemistry
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• v.13 no.3
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• pp.207-218
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• 1970

Studies were carried out to develope the most economical and practical methods of packaging and preservation of kimchi, so commercialization of kimchi manufacture could proceed rapidly. The results obtained may be summarized as following. (1) It is generally established that the acceptable range of lactic acid content of kimchi is between 0.4% and 0.75%. Based on sensory evaluation, kimchi having lactic acid content below 0.4% and above 0.75% was not edible, and the time of optimum taste corresponded to the vicinity of 0.5% of lactic acid content. For the refrigeration storage with or without preservatives, the packaging kimchi in plastic film must be done at the lactic acid content of 0.45%, for lactic acid fermentation will continue slowly after the packaging. However, for the heat sterilized kimchi the packaging should be done at the 0.5% of lactic acid content for the best because lactic acid fermentation is completely stopped after the packaging. (2) Polyethylene, polypropylene, and polycello were chosen as suitable packaging materials. Polyethylene is cheapest among them but kimchi packaged in this film was damaged frequently in handling process and gave off kimchi flavor. On the other hand polypropylene also gave off kimchi flavor, but its higher mechanical strength gave better protection to kimchi and it had superior display effect due to the transparancy. Therefore polypropylene made much better packaging material. Polycello proved to be the best packaging material from the standpoint of physical characteristics but its price is higher than that of other plastic films. To be effective, the thickness of plastic films for packaging kimchi must exceed 0.08mm. (3) Keeping property of kimchi appeared to be excellent by means of freezing. However, by the time the frozen kimchi was thawed out at room temperature, moisture loss due to drip was extensive, rendering the kimchi too stringy. (4) Preservation of kimchi at refrigerated temperatures proved to be the best method and under the refrigerated condition the kimchi remained fresh as long as 3 months. The best results were obtained when kimchi was held at $0^{\circ}C$. (5) In general, preservatives alone were not too elective in preserving kimchi. Among them potassium sorbate appeared to be most effective with the four fold extension of self-life at $20^{\circ}C$ and two fold extension at $30^{\circ}C$. (6) In heat sterilization the thickness of packaged kimchi product had a geat effect upon the rate of heat penetration. When the thickness ranged from 1.5 to 1.8cm, the kimchi in such package could be sterilized at $65^{\circ}C$ for 20 minutes. Kimchi so heat treated could be kept at room temperature as long as one month without apparent changes in quality. (7) Among combination methods, preservation at refrigerated and heat sterilization could be favorably combined. When kimchi was stored at $4^{\circ}C$ after being sterilized at $65^{\circ}C$ for 20 minutes, it was possible to preserve the kimchi for more than 4 months.

• Journal of Applied Biological Chemistry
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• v.54 no.4
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• pp.258-264
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• 2011

The Korean edible mountainous vegetable, byeongpungssam, Cacalia firma Komar. (CFK) is a wild plant found in the intermountain areas in Korea. The aim of this study was to investigate its free radical scavenging activity using 1,1-diphenyl-2-picryl-hydrazyl, 2,2-azinobis(3-ethylbenozothiazoline- 6-sulfonic acid) diammonium salt, ferric reducing/antioxidant power assays, an electron spin resonance spectroscopy. We also examined its protective effect against oxidative DNA damage using agarose electrophoresis of ethanol extract of CFK. The protective activity of the extract against the DNA damage induced by HO${\cdot}$ radicals was compared to epicatechin, ascorbic acid and trolox as reference antioxidant compounds. Total phenolic content in the extract was determined spectrometrically according to the Folin-Ciocalteu procedure and calculated as gallic acid equivalents. Total polyphenolic content of the extract was measured in the leaves ($161.53{\pm}1.07{\mu}g/g$) and shoot ($142.45{\pm}0.56{\mu}g/g$). The antioxidant potential of the extracts against some radicals and DNA damage by HO${\cdot}$ radicals showed over 60%, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.2
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• pp.113-126
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• 1988

Paralytic shellfish poison(PSP) accmulate in shellfish as a result of feeding toxic dinoflagellates. The shellfish do not seem to be harmed by the toxins, but become toxic to humans and other animals that feed on them. The purpose of this study was to investigate the distribution and changes of PSP by species of shellfish, collected area and collected month. Also, the correlation between PSP and toxic dinoflagellate, Protogonyaulax tamarensis, was investigated. Five hundred and six samples of 13 kinds of shellfish for PSP bioassay were collected at the shellfish growing area of Pusan, Masan, Chungmu, $Samch\check{o}npo, Y\check{o}su, Mokpo and Daech\check{o}n$ located in South Korea during the study period from May, 1985 to Octcber, 1987. Most of the samples submitted were free from PSP except sea mussel, short - necked clam and ark shell. Among the intoxicated samples, PSP was most often detected in sea mussel. PSP was detected mainly in spring$(February\~May)$ in the southern coast of Korea. In case of Pusan, exceptionally, toxic sea mussel have been found even June and July in 1987. The toxicity score of toxic shellfishes examined was ranged from 23.44 to $150.26{\mu}g/100g$ of edible meat and toxicity of sea mussel was higher than other toxic shellfishes. By the study of anatomical distribution of PSP in sea mussel collected at Masan in Febuary and March, 1986, the toxin accumulated in digestive gland was about $70\%$ of all. There was no significant correlation between toxicity of sea mussel and cell numbers of P. tamarensis that one of the causitive organism of PSP during the studying period in Masan area. There was almost no difference in toxicity of sea mussel by water depth of collection, but toxicity of surface shellfish was a little higher than those of 3.5, and 7.0m depth.

• Microbiology and Biotechnology Letters
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• v.30 no.4
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• pp.402-409
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• 2002

The effects of protein-bound polysaccharides (A-PBP and L-PBP) that were extracted from the mycelia of two edible mushrooms, namely Agaricus blazai and Lentinus edodes, on serum cholesterol and body weight were investigated in mice and female volunteers. Six groups of Male Balb/c mice were fed six kinds of diet supplement- solutions composed of L-PBP, A-PBP, chitosan, and other fiber constituents, for 30 days under the normal diet. Ninety female volunteers were also supplemented for 8 weeks with six kinds of capsules including control and five test groups as the same manners (two times a day, 4 capsules). From 12 days after feeding of L-PBP (Group I) and A-PBP (Group II), the weight of mice began to reduce as compared with control, whereas that of Group III fed chitosan was decreased 15 days after feeding. Group W and Group V which were fed mixture of L-PBP, A-PBP, chitosan, and other dietary fiber, were more significant in lowering weight. After 4 weeks of the supplementation in women, their serum LDL-cholesterol level and body weights in Group I and II were reduced, but Croup 111 taken with chitosan capsule showed weaker effect than Group I and II. After 8 weeks, LDL-cholesterol content in the sera of Group I (132.5 mg/dL) and II(131.5 mg/dL) was decreased to ideal level (125.4 and 122.8 mg/dL) for healthy blood vessel. In the case of Group W supplemented with mixture of L-PBP, A-PBP, and chitosan, the weight-reduction effect (11.8%) and hypocholesterolemic effect (11.0%) was most significant, indicating their synergistic action. These data suggested that the weight-controlling and hypolipidemic effect of L-PBP and A-PBP was involved, at least in part, in absorption of cholesterol as their role of dietary fiber, as well as cholesterol metabolism.

• The Korean Journal of Pesticide Science
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• v.13 no.3
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• pp.190-196
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• 2009

The residues of abamectin 1.8% EC, resisted for control of pine wood nematode, Bursaphelenchus xylophilus in pine tree were surveyed in tissue of Pinus thunbergii and P. koraiensis after injection of a liquid formulation. Limits of detection of abamectin in tissue of P. thunbergii were $0.05\;mg\;kg^{-1}$ and mean recoveries at $0.5\;mg\;kg^{-1}$ trunk injection were 90.9% and 93.1% respectively in stem and trunk of P. thunbergii. Abamectin 1.8% EC, trunk injected in 15 m height P. thunbergii were detected in all stem (edible part of carrier insect of pine wood nematode, Monochamus alternatus) from 0.29 to $0.73\;mg\;kg^{-1}$ after 150 days injection. Amount of residue of abamectin 1.8% EC in 12.6 cm mean breast height diameter (DBH) P. thunbergii were variable depending on individual trees in natural forest. Amount of residues in lower and middle part of trunk were reduced with the passage of the injection time. In upper part of trunk were detected $1.84\;mg\;kg^{-1}$ on 30 days after injection however $0.65\;mg\;kg^{-1}$ on 15 days after injection and under detection limit on 100 and 180 days after injection in P. thunbergii. Bottom and middle parts of crown were detected $0.183\;mg\;kg^{-1}$ and $0.173\;mg\;kg^{-1}$ respectively on 180 days after injection in P. thunbergii. Mean residues of abamectin in crown and trunk were $0.80\;mg\;kg^{-1}$ and $0.30\;mg\;kg^{-1}$ on 170 days after trunk injection in 20 cm DBH and 9 m height P. koraiensis. Mean residues of abamectin in crown and trunk were $0.67\;mg\;kg^{-1}$ and $0.36\;mg\;kg^{-1}$ on 170 days after trunk injection in 15 cm DBH and 6 m height P. koraiensis.

• Food Science and Preservation
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• v.22 no.4
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• pp.482-489
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• 2015

This study was performed for the comparison of the general components, minerals, amino acids, organic acids, free sugars, ascorbic acid, polyphenol content and DPPH free radical scavenging activity of steamed-treated reed (sprout and root) to those of raw reed. Moisture content of sprout and root of reed after steaming treatment decreased from 81.28% and 81.64% to 70.18% and 65.50%, respectively. Crude ash content was the highest in raw sprout and steam-treated root. Crude lipid content of raw sprout and root were almost similar. In addition, crude lipid content of steam-treated sprout was greater than that of root. Nitrogen free extract content of root was 2 times as high as that of sprout. Total free sugar contents of raw sprout and root increased from 1,311.39 mg% and 4,130.98 mg% to 1,157.79 mg% and 3,750.90 mg%, respectively, after steam treatment. Furthermore, the organic acid contents of sprout and root of reed after steam treatment were less than those of raw sprout and root. Calcium and potassium contents were the highest among others in both steam-treated and raw reed. Amino acid content of sprout was higher than that of root in both before and after steam treatment. Among the amino acids, serine content was the best presented in both before and after steam treated reed. Vitamin C content of steam-treated sprout and root of reed decreased from 61.74 mg% and 6.57 mg% to 4.54 mg% and 80.79 mg%, respectively. Total polyphenol content of sprout was greater than that of root in raw and steam-treated reed. DPPH free radical scavenging activity of ethanol extraction of root was greater than those of other extracts of root.

• Food Science and Preservation
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• v.23 no.2
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• pp.211-217
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• 2016

This study was carried out to determine the shelf-life of cricket powder and investigate the changes in its quality during storage. To determine the shelf-life, cricket powder was stored at temperatures of 25, 35, and $40^{\circ}C$ for 6 months. The changes in quality parameters of the cricket powder, such as moisture content, color, acid value, volatile base nitrogen (VBN), fatty acid, growth of microorganisms, and sensory appeal were investigated. The moisture content of the cricket powder increased during storage but did not show any significant difference at 6 months of storage. L value was increased at $25^{\circ}C$ storage but decreased at 35 and $40^{\circ}C$. However, there were no significant different in a and b values. The acid value decreased more rapidly at higher temperatures, while the VBN content was not changed. The major composition of fatty acids of cricket powder were palmitic acid, oleic acid, and linoleic acid. Their content was not changed at various the storage temperatures. No aerobic and coliform bacteria grew in the powder during the whole storage period. Cricket powder stored at $25^{\circ}C$ and $35^{\circ}C$ showed similar scores in sensory evaluation, but it storaged at $40^{\circ}C$ showed the significant difference (p<0.05). Moisture content, acid value, oleic acid, and flavor were selected as the criteria for shelf-life establishment of cricket powder. Based on these parameters, especially the moisture content, the shelf life of cricket powder was likely to be 18 months when stored at $25^{\circ}C$.

• Korean Journal of Plant Resources
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• v.33 no.5
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• pp.516-535
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• 2020

This study was conducted to provide information on local resource plants by identifying aquatic and Riparian flora. We investigated the aquatic and riparian floras in 3 streams(Byeongseong-cheon, Buk-cheon, Oeseo-cheon) from February to October 2019. 321 taxa (i.e. 300 species, 5 subspecies, 15 varieties 1 Cultivars from 203 genera of 78 families) of the vascular plants were found in the survey area. Byeongseong-cheon is 133 taxa, Buk-cheon is 233 taxa and Oeseo-cheon is 132 taxa. Among 321 taxa, we found 5 endemic species, 3 red list plants, and However, endangered plants were not found in 3 streams. Aquatic and Riparian plant 138 taxa(i.e. Aquatic plant 20 taxa, Riparian plant 118 taxa). Life forms is annual plant 43 taxa, biennial plant 24 taxa, perennial plant 71 taxa. Aquatic plant growth forms emergent hydrophyte 13 taxa, floating leaved hydrophyte 1 taxa, submerged hydrophyte 6 taxa. The number of floristic regional indicator plants was 15 (i.e. 1 species of IV degree, 3 taxa of III degree, 5 taxa of II degree, and 6 taxa of I degree). Approved foreign export plants 31 taxa. In addition, 52 naturalized plants were identified, and the percentage of Naturalized Index (NI) and Urbanization Index (UI) were 16.1%, and 16.2%, respectively. Vascular plant usability and reclassification result is Edible 213 species (66%), Medicinal 244 species (76%), Flavor 10 species (3%), Industrial 136 species (42%), Ornamental 137 species (36%), Restoration 117 species (36%), Compost 155 species (48%), Unknown 7 species (5%). We hope that our results provide reference data to set up strategy of resources plants, conservation of biodiversity in the 3 streams and Sangju-si areas.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1144-1152
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• 1999

In order to investigate the content of preservative components occurred naturally in foods, the content of benzoic acid and sorbic acid in 48 kinds of plants which used as commercial teas or spices was determined according to the method of 'Korean Food Code' and analyzed with a gas chromatograph. The recoveries of the benzoic and sorbic acid were 82.5% and 94.5%, respectively. The naturally occurring benzoic acid was less than 50 ppm in most of the plants used as commercial teas. The content of benzoic arid in spices and the content of sorbic acid in teas or spices were less than 10 ppm. The average contents of benzoic acid and sorbic acid in edible part of each plant were as followed ; leaf 12.5 ppm and 8.1 ppm, root 16.8 ppm and 3.7 ppm, seed 9.8 ppm and 2.3 ppm, fruit 33.8 ppm and 1.2 ppm, fungus 18.3 ppm and 14.6 ppm, respectively. The contents of benzoic acid and sorbic acid in several plants used at teas or spices extended over a wide range.