• 농약과학회지
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• 제6권2호
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• pp.64-71
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• 2002

Pseudomonas cepacia로부터 유래한 quinolinone 대사물질인 2-(2-hepteny)-3-methyl-4-quinolinone (1), 2-heptyl-3-methyl-4-quinolinone, 2-nonyl-3-methyl-4-quinolinone 및 합성물질 ethyl 2-methyl-3-alkyl-4-quinolinone carboxylate의 식물생장촉진 효과를 보기 위해 종자발아검정 및 경엽처리 후의 생장량을 측정하였다. 또한 종자침지 및 관주 처리후의 초고, 생체중, 과실수도 조사하였다. 화합물 1은 종자발아 효과와 경엽처리 후에 일관된 생장촉진 효과를 보였다. 종자침지와 관주처리 후에, 화합물 1과 합성물질 ethyl 2-methyl-4-quinolinone-3-carboxylate (5)를 처리한 식물에서의 생체중과 과실수는 크게 증가하였다. 화합물1과 5는 대조관보다 각각 44%와 84%의 과실수 증가를 나타냈다.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.109-109
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• 2022

The global population is increasing every year, and the amount of food waste is also increasing. Direct landfilling of food waste has been prohibited since 2005, and in accordance with the London Convention in 2013, the discharge of livestock manure, sewage sludge, and food waste into the sea is prohibited. In the case of incineration to treat the discharged food waste, the heat point is lowered due to the moisture in the food waste itself, so fuel must be added. Therefore, this study was conducted to get basic data for setting the limit of application by investigating the growth and yield of crops after treating food waste dry powder mixed fertilizer (MF) on red pepper. In the experiment, continuous cultivation was carried out for two years in 2021 (1st year) and 2022 (2nd year). The treatment groups were set as Not Treatment (NT), Chemical Fertilizer (CF), Mixed Fertilizer (MF), Mixed Fertilizer×2 (MF×2). After harvest, crop growth and yield were investigated. As a result of the 1st years of growth survey, CF, MF, MF×2 show significant difference in shoot length compared to NT. About fresh weight and dry weight, CF show significant difference compared to NT. The 2nd years of growth survey, the shoot and root length, fresh weight did not show significant difference with NT. In case of dry weight, MF is significant increased compared to NT. As a result of the yield survey of the 1st year, all treatment groups did not show a significance in yield compared to the NT. In case of 2nd year, all treatment groups show significantly increased value compared to NT. The yield of MF was highest among the treatment groups. In the future, it is thought that it is necessary to quantitatively evaluate the effect of food waste dry powder mixed fertilizer through additional experiments and continuous cultivation, and to establish an appropriate amount of use and establishment of a manual based on this.

• 생물환경조절학회지
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• 제12권2호
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• pp.95-100
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• 2003

Ornamental pepper의 생장과 착과에 미치는 개화 후 비료 농도의 영향을 구명하기 위하여 정식 후부터 개화시까지 $100\;mg{\cdot}L^{-1}\;(EC=0.8\;dS{\cdot}m^{-1})$의 N농도로 재배하였고 그 후부터 0, 100, 200, $300\;mg{\cdot}L^{-1}$의 N 농도(EC=0.15, 0.8, 1.45, $2.1\;dS{\cdot}m^{-1}$)로 처리하여 수확시까지 재배하였다. $200 \;mg{\cdot}L^{-1}$의 N 농도 처리에서 최대 엽면적과 건물을 수확했으며 식물체당 전체 과일 무게도 가장 무거웠다. 100, 200, $300\;mg{\cdot}L^{-1}$의 N농도에서는 식물체당 과일 수에서 차이가 없었으며, $0\;mg{\cdot}L^{-1}$의 N농도에서 과일수가 현저히 감소하였으나 과일의 착색비율은 높았다. 100, 200, $300\;mg{\cdot}L^{-1}$의 N 농도로 화분에 관비했을 때 화분내 배지의 EC는 각각 0.8에서 $1.2dS{\cdot}m^{-1}$, 2.0에서 $3.0dS{\cdot}m^{-1}$, 3.0에서 $4.5dS{\cdot}m^{-1}$ 수준을 나타냈다. 200과 $300\;mg{\cdot}L^{-1}$의 N농도 처리구에서 배지의 pH가 낮았는데 특히 생육후기에는 4.9정도까지 낮아졌다. 식물체내 무기성분 함량은 대부분 개화 후 비료의 농도에 의해 영향 받지 않았으나 오직 aluminum은 비료의 농도가 증가함에 따라 직선적으로 감소하였다. 이 실험에서 ornamental pepper의 상업적 생산을 위해서는 개화 후 질소의 농도를 100에서 $200\;mg{\cdot}L^{-1}$ 농도로 하는 것이 좋으며, 이 때 배지의 EC는 0.8에서 $3\;dS{\cdot}m^{-1}$로 비교적 넓은 범위를 보였다.

• 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.

• 한국식품영양과학회지
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• 제29권5호
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• pp.796-801
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• 2000

Kimchi is the Korean traditional food which is fermented properly from salted Korean cabbage of raddish with other various supplements. Kimchi therefore can be the major sources for various kinds of nutrients and other biological substances. The fermentation process accompanies with complicated reaction mechanism which bacteria, fungi and yeast are involved and they produced aroma, taste and bioactive components. To identify nucleoside, this study was conducted with freeze-dried mustard leaf, mustard leaf kimchi and fermented mustard leaf kimchi. Hexane, CH$_2$Cl$_2$, EtOAc and BuOH was used in order to extract their components. The isolated compounds I and II from mustard leaf and mustard leaf kimchi were identified as adenosine and uracil using UV, $^{1}H$-NMR, $^{13}C$-NMR and LC-MS, respectively. Compound I, II and nucleosides are the first report of its occurrence from mustard leaf and their kimchi, the standardized ratios of ingredients for kimchi were 10 of anchovy juice, 8 of red pepper powder, 3 of garlic, 1.5 of ginger, 6 of paste of glutinous rice. The nucleoside of mustard leaf and their kimchi was determined and compared. The order of nucleosides contents of mustard leaf was uridine>cytosine>uracil>adenine>guanosine>guanin, that of fresh mustard leaf kimchi was uridine>uracil>cytosine>guanine>adenosine>adenin>guanosine and that of fermented mustard leaf kimchi (5days at 15$^{\circ}C$) was guanine>adenine>adenosine>guanosine. The differences of nucleoside contents from those were due to various supplements and fermentation process.

• 한국식품조리과학회지
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• 제8권4호
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• pp.387-396
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• 1992

This study was conducted to examine the favorable taste of food color for one month of November 1991 With 200 college students consisting 100 male and 100 female students. The color to examine the favorable food was based on Munsell color standard of ten colors such as F. Birren seven colors (red, orange, yellow, yellowish green, green, blue and violet), brown, pink and black. And then, the data of this study was analysed by using frequency(%), mean values, standard deviation, t-test, Chi-square, Spearman correction with SAS Package on the basis of 100% collection and reliable coefficient alpha= .775. The result of this study is summarized as follows. 1. It was shown that the male college students (59%) showed remarkable interest in the food color higher than that of female college students (92%), and that 85% of male students and 97% of female students considered that the food color has an effect on appetite. In addition, the food name having an effect of the food color on appetite appeared in such order as carrot (13.0%), apple (10.9%), spinach (7.0%), cucumber (6.0%) and red pepper (5.6%). The important factor in choosing the favorable food was the taste for both male and female college students, while the male and female students considered the food color as the 4th, respectively, and the 3rd important factor in choosing the favorable food. 2. The favorable food color appeared in order such as orange, red, yellow, yellowish green, green, blue, violet, pink, black and brown colors for the male college students, and in order such as red, orange, yellow, green, yellowish green, brown, violet, black, pink and blue. Also, there was difference between the male and female college students in such colors as brown, yellowish green, blue and pink. It was also shown that there was no relation between the male and female college students in examining the order of favorable food colors and general colors when selecting null hypothesis (ASE: .405). The food name associated with the color was apple for red color, orange for orange color, coffee for brown color, banana for yellow color, lettuce for yellowish green color, spinach for green color, mackerel for blue color, eggplant for violet color, sausage for pink color and bean for black color 3. The favorable color combination of both male and female college students showed red with green, orange with yellow, yellow with green, green with yellow, pink with violet and black with black. In addition, the favorable combination of the male college students indicated brown with black, yellowish green with orange, blue with red and violet with yellow while the female college students did brown with yellow, yellowish green with green, blue with yellow and violet with pink. The favorable combination color showing difference between the male and female college students included orange, brown, violet, pink and black colors. 4. The relation between the food color and terms of favorable taste showed that “light and mild color” is yellow, that “untasty color” is black, that “sourish and puckery color” is orange, that “bitter color” is violet, that “hot color” is red, and that “fresh color” is green which were answered by both male and female college students. However, the male and female college students considered yellow, respectively, and orange as “tasty color”, and black and yellow, respectively, as “sweet color”. Then, the taste term showing difference between male and female college students included “light”, “mild”, “sourish”, “tasty” and “sweet”. Based on the above result of this study, it is apparent that there is a close relation between the food color and appetite while being difference between the general color and taste. In addition to this fact, there is also some differences between male and female college students in the taste of food color.

• 동아시아식생활학회지
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• 제1권3호
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• pp.259-276
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• 1991

The review of side dishes, oereal dishes and seasonings of the banquet on the 24th year of King Kojong in Chosun Dynasty were summarized as follows: 1. Ten kinds of soups(=Tang), that is Yyolguja Tang$.$Guja Tang$.$Keumjung Tang$.$Whanja Tang$.$Jap Tang$.$Gol Tang$.$Seunggiwa Tang$.$Jeopo Tang$.$Haesam Tang$.$Yang Tang were served. The most frequently served soup among them was Yyolguja Tang. 2. Various kinds of dried meat/fish were piled up most highly among dishes. Sliced beef and minced beef among dried meats, white cud$.$yellow cud$.$flatfish$.$skate$.$shark$.$octopus$.$dried abalone$.$cuttle fish$.$dried scallop were piled up together. 3. Sliced of boiled beef/pork and gelatined knuckles were assorted. Boiled meat which was made of beef, pork, lamb, liver, stomach, brisket and plat flank of caw was chiefly used for boiled beef, hams for boiled pork, mediumsized lamb for boiled lamb. And the legs and stomach of caw, old chicken, mullet were used for gelatined knuckle. 4. Three kinds of pan-frying dishes that was stomach and liver of caw, and mullet were usually piled up, If one kind in one dish, sea cucumber and mullet were used respectively. 5. Boiled abalone was dried abalone with soaked, sliced and boiled down in soysauce. 6. Roasted dish was usually made of assorted food stuffs. Sometimes chicken an pheasant was used for roasted dish. 7. Steamed dish was like this : assorted beef, fresh abalone, sea cucumber, mullet, young pork, chicken, dried abalone. 8. Raw dish was made of intestine of caw, fresh abalone and mullet. 9. Poached egg was serving decorated with red pepper, pine-nut and green onion. 10. Seasoned green-been-jelly was served only one time. 11. Radish kimchi was served only one time. 12. Chief foods were nuddle and stuffed bun. 13. Served seasings were honey, mustard, soysauce with vinegar, salt. Review from banquet menu, 34 kinds of side dishes were served : 10 kinds of soup, dried fish/meat, boiled beef, boiled pork, gelatined knuckle, 5 kinds of panfrying, boiled-down-abalone in soysauce, 3 kinds of roast, 5 kinds of steamed, 3 kinds of raw dishes, pouched egg, green-bean-jelly, kimchi. 4 kinds of chief foods were served : nuddle, dry nuddle, 2 kinds of dumping.

• 한국작물학회지
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• 제42권6호
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• pp.652-665
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• 1997

미국자리공 및 겨자무의 잎추출물을 이용하여 기내배지상에서 몇가지 작물들과의 allelopathy를 조사한 결과는 다음과 같다. 1. 미국자리공 잎의 methanol 추출물의 농도가 증가함에 따라 공시한 모든 작물의 발아율, 근장, 배축장, 초장, 생체중, 건물중, 유묘의 활력이 급격하게 감소하였다. 2. 미국자리공의 autoallelopathy는 고농도(50$\mu$l 및 100$\mu$l) 첨가시에 나타나기 시작하였으며, 생체중과 건물중은 농도가 증가함에 따라 현저히 감소하였다. 3. 겨자무 잎의 methanol 추출물은 공시한 모든 작물의 초기생장량을 유제시키는 효과는 보였으나, 미국자리공의 잎추출물의 효과보다는 높았다. 4. 겨자무 뿌리의 methanol 추출물 처리는 밀, 미국자리공의 배축장을 농도 증가에 따라 감소시켰으나, 나머지 작물은 증가시켰다. 또한 초장도 밀, 고추, 미국자리공에서는 추출물의 농도가 증가할수록 감소하였으나 그 외의 작물에서는 약간 증가하였다. 5. 미국자리공의 methanol 추출물로부터 재출물한 4종의 분획물 중 ethyl acetate 분획물이 발아율 및 초기생육을 가장 크게 감소시켰다. 6. Ethyl acetate 분획물은 다른 분획물보다 벼, 보리, 배추의 엽록소 함량을 감소시켰다. 7. Ethyl acetate 분획물 100$\mu l$l 첨가시에 배추의 유리 proline의 함량은 31.2배 증가하였으며, 추출물농도가 증가할수록 proline 함량이 증가하였다.

• 한국미생물·생명공학회지
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• 제33권1호
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• pp.16-23
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• 2005

식물내생미생물을 이용하여 다양한 작물에 발병하는 탄저병을 방제하기 위한 미생물 살균제를 개발하기 위하여 건전한 식물체 조직으로부터 총 260개 균주를 분리하였다 이들은 액체배지에 배양한 후 오이 탄저병(Colletotrichum orbiculare)에 대하여 in vivo항균활성을 조사한 결과 28개의 균주가 $90\%$ 이상의 높은 방제활성을 보였다. 이들 28개의 균주의 배양액을 1/3로 희석하여 처리하였을 경우에는 18개 균주가 $70\%$ 이상의 방제활성을 보였다. 이들 18개의 균주에 대하여 고추 탄저병균(C. coccodes)에 대한 in vivo항균활성과 고추 탄저병균(C. acutatum)에 대한 in vitro 항균활성을 조사한 결과 EB215균주가 가장 우수한 활성을 보여주었다. 이 균은 생리$\cdot$생화학적 특성과 Biolog실험 및 16S rDNA 유전자 서열에 의해 Burkholderia cepacial 동정되었다. B. cepacia EB215균주의 배양액은 고추 탄저병 외에 벼 도열병(Magnaporthe grisea), 벼 잎집무의마름병(Corticium sasaki), 토마토 잿빛곰팡이병 (Botrytis cinerea) 및 토마토 역병 (Phytophthora infestans) 등에 높은 항균활성을 보였다. 현재 이 균주로부터 항균물질의 분리 및 구조 동정에 대한 연구를 실시하고 있다.

• 한국수산과학회지
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• 제13권2호
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• pp.65-80
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• 1980

크릴을 원료로 하여 품에 대한 화학적 및 관능적 평가를 포함하는 일련의 실험을 하여 얻은 결과를 요약하면 다음과 같다. 1. krill paste의 제조에 있어서 krill juice는 $71\%$, krill scrap는 $29\%$의 수율을 나타내었으며, krill juice에서 분리한 krill paste는 $53\%$, krill broth는 $47\%$의 수율을 나타내었다. Krill paste의 아미노산 조성은 proline, glutamic acid, aspartic acid, lysine 및 leucine의 함량이 많았고, histidine, methionine, tyrosine, serine 및 threonine의 함량이 적었으며 필수아미노산에 있어서는 leucine 및 lysine의 함량이 높았고 methionine의 함량이 낮았다. 2. 크릴분말단백질의 제조에 있어 최적가공조건은 원료에 대하여 10배량의 $90\%$ isopropyl alcohol나 ethyl alcohol을 가하여 $80\%$에서 5분간 추출하는 조작을 5회 반복하는 것이었다. 추출용제로서는 ethyl alcohol 보다 isopropyl alcohol이 양호하였으며, 크릴분말단백질의 수율은 생동결크릴의 경우는 isopropyl alcohol 추출때가 $10.2\%$ ethyl alcohol 추출때는 $8.8\%$였고, 자숙동결크릴의 경우는 각각 $13.0\%$ 및 $11.8\%$였다. 크릴분말단백질의 아미노산조성은 생육질부의 아미노산조성과 거의 비슷하였다. 한편 크릴분말단백질을 첨가한 국수를 제조하여 관능검사를 한 결과, 원료 밀가루에 대하여 $3\%$까지 첨가 한 것이 국수 품질에 큰 영향을 주지않고 단백질을 강화할 수 있다고 판정하였다. 3. 크릴조미조림품의 품질은 전반적으로 볼 때 열풍건조크릴을 원료로 한 것이 가장 양호하였고, 다음이 일건크릴을 원료로 했을 때이며, 자숙냉결크릴을 원료로 한 것이 가장 못 하였다. 4. 크릴의 건조분말에 볶은참깨가루, 소금, 분말우육엑스, monosodium glutamate, 고추가루 및 후추가루를 각종 비율로 배합하여 분말조미료를 만들 었을 때의 품질은 색택에 있어서는 열풍건조크릴을 사용한 것이 양호하였고, 냄새는 일건크릴을 원료로 한 것이 양호하였으며, 열탕에 녹였을 때의 풍미는 sample B(크릴함량 $77\%$)가 가장 적당하였다. 5. 크릴 및 조기를 각종 비율로 배합하고 여기에 일정량의 밀가루, monosodium glutamate 및 소금을 첨가하여 krill meat ball을 만들어 그 색택, 맛 냄새, texture 및 젤리강도 등에 대하여 관능검사를한 결과, 크릴의 첨가량이 $25\%$까지의 제품이 양호하였으며, 생동결 및 자숙동결크릴을 원료로 했을 때의 품질차는 인정할 수 없었다. 6. 크릴, $\alpha$-전분, 고구마전분, 설탕, 소금, monosodium glutamate, glycine, 주석산칼리, 중탄산암모늄 및 중탄산소오다를 각종 비율로 배합하여 크릴${\cdot}$스낵${\cdot}$과자를 만들어 품질을 비교 검토한 결과 sample B(크림함량 $7.1\%$) 및 sample C(크릴함량 $10.8\%$)서 가장 양호하였다. 크릴${\cdot}$스낵${\cdot}$과자의 제조에 있어서 각종 전분의 가공적성을 시험한 결과 고구마전분이 가장 양호하였고 다음이 옥수수전분, 갈분의 순이었으며, 밀가루가 가장 못 하였다. 튀김방법은 소금튀김에 비하여 기름튀김이 좋은 결과를 나타내있고, 튀김온도는 $210\~215^{\circ}C$가 적당하였다.