• Korean journal of applied entomology
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• v.49 no.4
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• pp.325-331
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• 2010

Attractiveness of stink bugs to various colors, heights and locations of fish-net traps incorporated with aggregation pheromones was determined. Bean bug, Riptortus pedestris Fabricius, was most attracted to yellow color trap, followed by white, black, green, blue and brown. R. pedestris and one-banded stink bug, Piezodorus hybneri Gmelin, were most attracted to fish-net traps placed 80 cm above the ground regardless of sexes of two species of stink bugs. Between the sexes, however, R. pedestris females were more attracted to 40 and 80 cm above the ground than the males at those heights although the attraction was not significantly different at 120 and 160 cm heights. P. hybneri females tended to be attracted to 40 and 80 cm height traps but the attraction was the opposite at 120 and 160 cm heights. The highest attraction of R. pedestris was observed in a perilla field with no significant difference in the soybean field and border area in which no crop were cultivated between the perilla and soybean fields. R. pedestris was also more attracted to the sweet persimmon orchard than the soybean and medicinal crops fields, which was a significant difference between the two fields.

• Korean journal of applied entomology
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• v.29 no.4
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• pp.269-276
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• 1990

This study investigated host range, seasonal occurrence and developmental characteristics of Ceroplastes pseudoceriferus Green on persimmon trees. The host plants covered 34 families and 66 species, including newly recorded species of Chenopodum album var. centrorubrum, Glycine max, Begonia semperflorens, Pharbitis nil, Perilla frutescens var. japonica and Erigeron canadensis. There was one generation of C. pseudoceriferus a year with larval stage expanding from mid-June to mid-October. Average number of eggs laid per female was 1,073$\pm$177.3. Hatching rate was 97.3% and was not affected by temperatures and photoperiods. Stadium varied as 23.4 days in eggs, 128.3 days in larvae and 213.3 days in female adults including overwintering periods at natural condition.

• Korean Journal of Plant Resources
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• v.9 no.1
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• pp.41-46
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• 1996

This study was carried out to gain the bagic information about agronomic characteristics and usage of Lactuca indica L. Cultivated at two different sowing dates at Green house of chungnam Rural Development administration from 1990 to 1995. Days to emergence of Lactuca at the delayed sowing of 30th May was promoted by four day than that of the early sowing of 15th Feburary. At the early sowing Ratio of emergency was appeared to be high than that of the delayed and Ratio of germination of Lactuca at $25^{\circ}C$ showed to be high as 89% especially, germination and growing and fresh weight were high at natural water soaking treatment than convential method. Length of leaf of Lactuca treated at Ga 50 and 100ppm was higher as 12 to 16cm than 36cm of check and fresh weight was also high as 21-56% than check in test of table guality fresh leaf of Lactuca was appered to be same favorite as perilla leaf, lettuce especially the usage of Lactuca grown about two to three weeks was appeared to be good.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2012.05a
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• pp.5-5
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• 2012

들깨는 아직 식물학적으로 분류는 되어 잇지 않으나 일반 식물분류학상 꿀풀과(진형과(唇形科); Labiatae)에 속하는 1년생 초본으로 동부 아시아지역이 원산지로 한국, 일본, 중국 동북부 등의 저위도 지역에서 광지역성 작물로 생육온도가 $10{\sim}15^{\circ}C$ 사이에서는 광합성 속도가 거의 변화가 없고 $20^{\circ}C$에서 최대에 이르며 $25^{\circ}C$ 이상의 온도에서는 급격히 떨어지는 것으로 보고되어 있다. 들깨의 생육 적온은 $20^{\circ}C$ 전후로 벼, 옥수수 등 다른 여름작물에 비해 낮으며, 온도에 대한 반응은 매우 둔감한 반면, 광량에는 아주 민감하게 반응하는 기름작물이다. 우리나라의 농서에는 이조시대인 1429년 정초(鄭招)의 농사직설(農事直說)에서 들깨를 유마(油麻), 수임자(水荏子)로 기록한 이래 여러 문헌에 임(荏), 임자(荏子), 수임(水荏), 수소마(水蘇麻), 유마(油麻), 지마(脂麻) 등으로 불리워져 왔다. 예로부터 들깨는 쓰임새도 다양하여 식용기름, 등화용 이외에도 잎에서 나는 독특한 냄새를 가축들이 싫어하여 농작물을 보호하기 위한 목적으로 밭 둘레에 심거나 기상재해로 소득 작물 재배가 어려울 때 대파작물(代播作物)로 이용되어 왔다. 세계적으로 한국인만 식용으로 즐겨 사용하는 들깨가 근래에는 경제성장으로 국민 소비형태가 다양화되는 추세로 들깨를 종실뿐 아니라 신선 잎채소로 이용하는 양이 크게 증가하고 있으며 들깨기름에 들어있는 ${\alpha}$-리놀렌산이 오메가-3 지방산으로서 고혈압 등의 성인병 예방과 학습능력향상에 효과적이라는 사실이 밝혀짐에 따라 들깨를 이용한 오메가3 계란, 오메가3 두유 등 다양하게 건강식품으로 응용되고 최근 동물성 어류에서 추출하던 오메가-3 해양 오염. 프랑크톤의 먹이사슬 등의 환경문제로 들깨기름의 식물성 오메가-3로 대체하는 영향이 세계적으로 인식되기 시작하여 우리 한국 들깨의 우수성을 세계인들에게 널리 알리는데 노력하여야 하고 국내에서 농촌에 들깨 심기을 보다 확대하여 소득작물로 육성하여야 한다고 본다. 들깨는 식물 유지류 작물중 오메가-3가 가장 많은 60%이상의 함유량으로 기능성 건강 보조식품의 원료 및 사료로 이용되는 등 새로운 소득 작물로 자리 잡아가고 있다.

• Korean Journal of Human Ecology
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• v.5 no.2
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• pp.9-21
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• 2002

This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.1
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• pp.55-63
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• 1999

This research was conducted to estimate waste rates of 69 food items after pre-preparation and amounts of food wastes disposed and it's reduction effect by education in some institutional foodservices for reduction of the food wastes. The result are as follows: 1. The waste rates were 55.40% for sweet corn, 5.73% for potatoes, 19.14% for sweet potatoes, and 33.47% for chestnuts. 2. The waste rates of fruits were 0.21-49.36%. Food items with over 40% waste rate were banana, watermelon, and pineapple. 3. The waste rates of vegetables were 1.14-52.90%. The number of foods with under 10% waste rate were 14 items(red pepper, green pepper, chard, and so on), 10-20% was 9 items(perilla leaf, chinese cabbage, ginger root, and so on), 20-30% was 5 items(root of chinese bellflower, garlic, radish-leaves, burdock, welsh onion-large type), 30-40% was 3 items(shepherd's purse, head lettuce, kale) and over 40% was 3 items(water dropwort, crown daisy, mallow). 4. The waste rates were 24.30% in chicken, 9.53-13.79% in eggs, and 9.30-55.32% in fishes. The waste rates of vegetables and fishes were higher than those of other food groups. 5. There were significantly different in amount of food wastes disposed (g/person/day) to institutional foodservices (hospital＞industrial institution＞ Korean restaurant＞elementary school). The amount of food wastes disposed, especially amount in pre-preparation phase, after education for reduction of food wastes was significantly reduced. Since these study results show significant deviations in food waste rates and education effect, there should be more studies for standard waste rates of each food and systematic education method for reduction of food wastes.

• Journal of Life Science
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• v.22 no.12
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• pp.1595-1599
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• 2012

Cell cycle activation and progression in vascular proliferative disease represent potent therapeutic targets. Luteolin, which occurs as glycosylated forms in celery, green pepper, perilla leaf, and camomile tea, has demonstrated antimutagenic, antitumorigenic, antioxidant, and antiinflammatory properties. In this study, we investigated the effect of luteolin on the proliferation of primary cultured rat aortic vascular smooth muscle cells induced by 5% fetal bovine serum. Luteolin at concentrations of 5, 20, and $50{\mu}M$ significantly inhibited this proliferation by 29.6, 50.8, and 83.1%, respectively. The incorporation of $[^3H]$-thymidine into DNA was also inhibited by 25.8, 57.6, and 81.0%, respectively. Flow cytometry analysis of DNA content revealed that FBS-inducible cell cycle progression was blocked by luteolin. Luteolin showed no cytotoxicity in VSMCs in this experimental condition according to WST-1 assays. Luteolin may represent a potential anti-proliferative agent for treatment of angioplasty restenosis and atherosclerosis.

• Korean journal of applied entomology
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• v.59 no.4
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• pp.427-432
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• 2020

The ability of sunflower, bean, green perilla, and sesame to attract Metcalfa pruinosa was tested in both laboratory and field conditions. In the laboratory experiment, sunflowers showed the highest attractiveness to M. pruinosa nymphs and adults. These results were the same as those in the field experiment. Sunflowers showed the highest attractiveness among the four candidates as a trap plant for M. pruinosa, with comparable average attractiveness values for nymphs and adults to those in the laboratory. Young beans also showed high attractiveness to M. pruinosa, albeit lower than those of sunflowers. However, the attractiveness of mature beans was low. Sunflowers consistently (P < 0.05) showed significantly higher attractiveness than that of the other three plants, regardless of plant age. Thus, sunflowers would serve as a good trap plant for both the nymphs and adults of M. pruinosa.

• Journal of the Korean Society of Food Culture
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• v.24 no.2
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• pp.146-154
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• 2009

This study was conducted to investigate the vegetable eating behaviors and preferences of elementary school students by stage of change for vegetable intake. The subjects consisted of 191 fourth and fifth grade elementary school students from Gyeonggi province. The stage of change for vegetable intake was categorized into three groups: precontemplation (PC, 18.4%), preparation (P, 43.5%), and action/maintenance (A&M, 48.2%). The trend to eat a variety of foods was more distinctive as the students went from the PC to the A&M stage. The stage of change for vegetable intake was closely related with the kimchi-eating pattern of the students. The A&M group ate more vegetables than the PC group because they liked vegetables and/or wanted to prevent disease. The PC group had a lower tendency to follow recommendations for vegetable eating than the P and A&M groups. The PC group also had an incorrect notion that low vegetable consumption over an extended time would not have a big impact on their health. The vegetables of high preference for the elementary school students were potato, sweet potato, lettuce, radish, perilla leaf, cucumber, and cabbage. The vegetables of low preference were spinach, onion, balloon flower, and green pepper. The PC group had lower preferences for most vegetables than the P and A&M groups. Therefore, careful nutrition education is necessary especially for students in the PC group in order to explain the positive effects of vegetable intake and negative effects of an unbalanced diet. It is also necessary to survey students' tastes consistently and to develop recipes that encourage them to consume more vegetables agreeably.

• Journal of Korean Home Economics Education Association
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• v.27 no.3
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• pp.19-34
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• 2015

Current study aimed to evaluate elementary school children's perception and eating attitude towards vegetables and analyze environmental factors influencing it. Survey was conducted among elementary school students and their parents in Gangwon district, 410 subjects each(Total 742, 391 students, 351 parents). The results are as follows. Both the children(64.3%) and the parents(84.9%) showed high concern over health. 46.6% of children and 52.4% of parents admitted unbalanced eating behavior, and commonly avoided foods were mostly vegetables such as mushroom, carrot, garlic, sweet pepper-green, welsh onion, kimchi, pumpkin, or beans. Unbalanced eating habit was significantly related to health consideration in choosing what to eat(p<0.01) and interest in health(p<0.05). 70.9% of children with unbalanced eating habit showed intention for correction, and those with high interest in health had stronger intention (p<0.01). Regarding children's perception of 20 kinds of vegetables frequently used in school lunch, swiss chard leaf beet, amaranthus magistratus, and curled mallow were rarely heard of or hardly eaten before. Korean chinese cabbage, radish(62.7%), cucumber(62.1%), perilla leaves(60.4%), lettuce(58.1%), and spinach(54.5%) were among the most frequently eaten. Survey result on children's preference for the vegetables shows lettuce, cucumber, Korean chinese cabbage, perilla leaves, spinach, and radish were highly preferred and stem of garlic, crown daisy, sweet pepper-green, pepper, and curled mallow were the least preferred. There was a significant positive correlation(p<0.01, p<0.001) between children's and their parent's preference for each vegetables, implying that children's preference towards vegetables is greatly influenced by their parent's choice. Children showed negative attitude towards vegetables with strong flavor and tended to avoid vegetables that they remember as not tasty. This suggest that strong flavor and negative prior experience is what determines children's attitude in vegetable consumption. Many children said they try to eat vegetables even if they haven't had it before, and this tendency was significantly correlated with the degree of interest in health(p<0.05) and the degree of consideration of health in choosing what to eat(p<0.001).