• Asian-Australasian Journal of Animal Sciences
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• v.31 no.8
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• pp.1197-1204
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• 2018

Objective: The objective was to characterize the fermentative and microbiological profile of Tifton 85 bermudagrass haylage with different layers of polyethylene film and storage time. Methods: The experimental design consisted of a randomized block design with four and six wrapping layers (100 and 150 microns in total. respectively) allocated in the main plots, through repeated measures analysis (30, 60, and 90 days of storage) with four replicates. Results: The storage time and number of wrapping layers did not show changes in the population of Clostridium and lactic acid bacteria. A decrease was observed in the enterobacteria population with an increase in the storage period in the two wrapping layers studied. Upon opening of the haylage at 30 days, the population of Bacillus was lower in haylages made with six layers of wrapping (3.63 log colony forming units/g). No growth of Listeria sp. or Salmonella sp. was observed during the experimental period. The fungal genera with a greater occurrence were Penicillium sp. and Fusarium sp. The following mycotoxins were not detected: ochratoxin A, fumonisins, and zearalenone. Relative to the organic butyric, propionic, and acetic acids, the haylages presented a low concentration of lactic acid; this may have prevented a drop in the pH, which was high when the silos were opened (5.4). The levels of ammoniacal nitrogen and soluble carbohydrates presented no variation among the number of wrapping layers, with an overall average of 35.55 and 38.04 g/kg. Conclusion: Tifton 85 bermudagrass haylage wrapped with four and six layers presented adequate fermentation and microbiological characteristics in the evaluated periods.

• Food Science and Preservation
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• v.18 no.5
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• pp.811-816
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• 2011

Cryoextraction (a freeze concentration using an instrument) can increase the sugar concentration in grape juice by reducing its water content, similar to the natural freezing of grapes for natural ice wine. In this study, fermentation of freeze-concentrated Campbell Early grape (Vitis labruscana) juice to 36 $^{\circ}Bx$ was carried out using Saccharomyces cerevisiae strains D8 and S13 isolated from Korean grapes. During the fermentation, strains S13 and D8 showed rapid sugar reduction and alcohol production compared with S. cerevisiae Fermivin$^{(R)}$ used as a control. After nine-day fermentation, the residual sugar contents were lower in W13(9.77%) and D8 wine(9.07) than that in Fermivin$^{(R)}$ wine(14.0%). Total acid content was high in the D8>S13>Fermivin$^{(R)}$ wine, in that order. The acetaldehyde content was highest in the D8 wine and lowest in the Fermivin$^{(R)}$ wine, among the three. The methanol content was slightly higher in the S13 and D8 wines than in the Fermivin$^{(R)}$ wine. In the sensory evaluation, the S13 wine exhibited the highest score in flavor and taste among the three wines. Both the two S13 and D8 wines exhibited higher scores than Fermivin$^{(R)}$ wine in overall preference.

• Korean Journal of Plant Resources
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• v.26 no.5
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• pp.613-618
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• 2013

This study was conducted to investigate the morphological characteristics of leaf and the genetic diversity of Berchemia racemosa var. magna which is only found in Anmyeon Island of South Korea. ANOVA test showed that there were significant differences among individuals within population in all 10 leaf characteristics. Average characteristics of 39 individuals were 11.8 cm in leaf length, 7.1 cm in leaf width, 1.67 in leaf index, 5.4 cm in upper 1/3 width, 6.2 cm in lower 1/3 width, 3.6 cm in petiole length, 0.19 mm in leaf thickness, 11.5 ea. in number of veins (left), 11.4 ea. in number of veins (right) and 61.7 $cm^2$ in leaf area, respectively. Except for leaf thickness (18.8%), petiole length (21.7%) and leaf area (22.0%), the coefficients of variation of most leaf characteristics were relatively low (<15.0%). A total of 50 bands was generated from 8 selected I-SSR primers. The estimates of genetic variation were 1.719 in effective number of alleles ($A_e$), 26.0% in proportion of polymorphic bands (P), 0.410 in expected heterozygosity ($H_e$) and 0.598 in Shannon's diversity index (S.I.), respectively. In spite of the small number and the limited distribution, the B. racemosa var. magna population in Anmyeon Island showed high genetic diversity.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.958-966
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• 2009

In this study, Bokbunja (Rubus coreanus), which has various medical applications and excellent functionality, was used together with Teriyaki sauce to compare and analyze the effect of different amounts of Bokbunja (0, 3, 6, 9, 12%) on the physico-chemical quality of a Teriyaki sauce. The sensual quality of Bokbunja Teriyaki sauce and a roasted eel spread with Bokbunja Teriyaki sauce was analyzed to detemine the merchandising potential of this sauce. The moisture content of the Teriyaki sauce decreased as the amount of added Bokbunja increased, and the 3% group showed the highest decrease, which was 73.1%. As the amount of added Bokbunja increased the pH was showen to decreased, and the sweetness of the Teriyaki sauce increased. The sauce containing 12% Bokbunja had the highest increase of $36.9^{\circ}Brix$. The amount reducing sugar was significantly different between each sample. In terms of the L (lightness) value, highter amounts of added Bokbunja resulted in an increase in the L (lightness) of the sauce and significant differences were obsered between sample groups. In regards to the texture, no significant changes were shown for hardness even though the amount of Bokbunja added was different. There was a significant difference between samples for gumminess, a highter concentration of Bokbunja resulted in a higher gumminess of the sauce. As for adhesiveness, there was a significant difference between samples; as more Bokbunja was added, the sauce became betwkier. In regards to the preference of roasted eel containing this sauce, the 6% Bokbunja sauce was the most preferred with a score 7.98 points, and as for flavor, there was significant difference between sauces containing 3, 6 and 9% Bokbunja. In addition there wasn't any significant difference between each sample for sweetness. For softness, the 6% Bokbunja sauce was the most preferred with a score of 9.36 points. The overall-acceptability was in this order: 6>9>3>0>12%, Thus, from the physico-chemical and sensual perspective, the 6% Bokbunja sauce is highly recommended for potential commercial use. In conclusion, we examined the effect of combining Bokbunja, which has medicinal applications and excellent functionality, with Teriyaki sauce and the results of this study indicate that Bokbunja combined Teriyaki sauce produce a high quality food that holds promise for commercialization.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.4
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• pp.672-680
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• 2015

In this study, we assessed the antioxidant activity and quality characteristics of cookies containing various concentrations (0, 1, 3 and 5%) of Kalopanax pictus leaf powder. Antioxidant activity was estimated by DPPH free radical scavenging activity, reducing power, and total phenolic compound content in Kalopanax pictus leaf powder and cookies. The quality characteristics of Kalopanax pictus leaf cookies were estimated as spread factor, loss rate, leavening rate, color, texture and sensory evaluations. The moisture contents, spread factor, total phenolic acid content, DPPH free radical scavenging activity and reducing power of cookies significantly increased with increasing Kalopanax pictus leaf powder content, whereas the pH of the dough, hardness, and color values of cookies significantly decreased with increasing Kalopanax pictus leaf powder content. In the sensory evaluation, the scores for color, flavor and crispiness were high in cookies with 3% Kalopanax pictus leaf powder.

• Journal of the Korean Chemical Society
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• v.50 no.4
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• pp.315-320
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• 2006

manganese oxides have been prepared by Chimie Douce redox reaction between permanganate and chalcogen element fine powder under acidic condition (pH = 1). According to powder X-ray diffraction analyses, the S- and Se-doped manganese oxides are crystallized with layered birnessite and tunnel-type -MnO2 structures, respectively. On the contrary, Te-doped compound was found to be X-ray amorphous. According to EDS analyses, these compounds contain chalcogen dopants with the ratio of chalcogen/manganese = 4-7%. We have investigated the chemical bonding character of these materials with X-ray absorption spectroscopic (XAS) analysis. Mn K-edge XAS results clearly demonstrated that the manganese ions are stabilized in octahedral symmetry with the mixed oxidation states of +3/+4. On the other hand, according to Se K- and Te L1-edge XAS results, selenium and tellurium elements have the high oxidation states of +6, which is surely due to the oxidation of neutral chalcogen element by the strong oxidant permanganate ion. Taking into account their crystal structures and Mn oxidation states, the obtained manganese oxides are expected to be applicable as electrode materials for lithium secondary batteries.

• Food Science and Preservation
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• v.21 no.5
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• pp.646-651
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• 2014

To evaluate the processing adaptability of burdock (Arctium lappa L) tea, the physicochemical properties of burdock tea treated with steaming and roasting were investigated. The tea treatments included hot-air drying after roasting (HDR, drying at $60^{\circ}C$ for 6 hr), steaming after hot-air drying (SHD, steaming at $100^{\circ}C$ for 10 min), and steaming and then hot-air drying followed by roasting (SHDR, roasting at $250^{\circ}C$ for 3 min). The physicochemical properties, antioxidant activities, and sensory properties of the HDR, SHD, and SHDR teas were measured in hot water, and the tea was extracted from each sample. The color values of lightness (L) and yellowness (b) were lower in the HDR and SHDR teas, and the total sugar content of the SHDR tea was significantly higher than that of the other teas. The ABTS and DPPH radical scavenging abilities of the SHDR tea with a 500 mg% concentration were significantly higher than those of the SHD tea. In the sensory evaluation, the SHDR tea was ranked significantly higher than the other samples as to its color, flavor, taste, and overall acceptability. The results suggest that SHDR can be applied to burdock tea to achieve high quality and functionality.

• Corrosion Science and Technology
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• v.8 no.4
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• pp.162-169
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• 2009

Pure titanium and its alloys are drastically used in implant materials due to their excellent mechanical properties, high corrosion resistance and good biocompatibility. However, the widely used Ti-6Al-4V is found to release toxic ions (Al and V) into the body, leading to undesirable long-term effects. Ti-6Al-4V has much higher elastic modulus than cortical bone. Therefore, titanium alloys with low elastic modulus have been developed as biomaterials to minimize stress shielding. For this reason, Ti-30Ta-xZr alloy systems have been studied in this study. The Ti-30Ta containing Zr(5, 10 and 15 wt%) were 10 times melted to improve chemical homogeneity by using a vacuum furnace and then homogenized for 24 hrs at $1000^{\circ}C$. The specimens were cut and polished for corrosion test and Ti coating and then coated with TiN, respectively, by using DC magnetron sputtering method. The analyses of coated surface were carried out by field emission scanning electron microscope(FE-SEM). The electrochemical characteristics were examined using potentiodynamic (- 1500 mV~+ 2000 mV) and AC impedance spectroscopy(100 kHz~10 mHz) in 0.9% NaCl solution at $36.5{\pm}1^{\circ}C$. The equiaxed structure was changed to needle-like structure with increasing Zr content. The surface defects and structures were covered with TiN/Ti coated layer. From the polarization behavior in 0.9% NaCl solution, The corrosion current density of Ti-30Ta-xZr alloys decreased as Zr content increased, whereas, the corrosion potential of Ti-30Ta-xZr alloys increased as Zr content increased. The corrosion resistance of TiN/Ti-coated Ti-30Ta-xZr alloys were higher than that of the TiN-coated Ti-30Ta-xZr alloys. From the AC impedance in 0.9% NaCl solution, polarization resistance($R_p$) value of TiN/Ti coated Ti-30Ta-xZr alloys showed higher than that of TiN-coated Ti-30Ta-xZr alloys.

• Korean Journal of Weed Science
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• v.15 no.3
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• pp.183-187
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• 1995

The germination characteristics of Diplachne fusca (L.) P. Beauv. seeds were investigated under different seed storage conditions to find out reliable system for maintaining the seeds with high and uniform germination rate and thus for possible use of the seeds in herbicide screening with a continuous seed supply. When the seeds were stored under wet-low temperature($4^{\circ}C$) condition, the germination rate was 88% after 4-week-storage. The germination rate slightly declined after the storage for longer than 3 months. Dry seeds stored at room temperature exhibited very low germination rate. The wet-low temperature treatment was effective for inducing the germination of the seeds which had been stored under dry-room temperature condition for 4 months. The germination rate was 70% after 2-week- storage under the wet-low temperature condition. The germination rate was much higher under an alternate temperature condition than under a continuous temperature condition. The optimum temperature was 35/$25^{\circ}C$(14/10hrs). The seeds had a capability to germinate under NaCl-treated condition even at a concentration of 1.0%, whereas the germination of Echinochloa crus-galli seeds was completely inhibited by 0.5% NaCl. This result indicates that D. fusca has an advantage over E. crus-galli to survive in reclaimed 1and from the sea.

• Korean Journal of Plant Resources
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• v.28 no.5
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• pp.641-647
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• 2015

This study was conducted to select native ground cover plants for sod culture in an organic apple orchard by estimating the effect of three native ground cover plants, Glechoma hederacea, Thymus magnus, and Ixeris stolonifera, on the soil coverage, time-periodic weed occurrence, fruit characteristics, and soil chemical properties. The plant height of G. hederace, T. magnus and I. stolonifera were 15.0 ㎝, 13.4 ㎝ and 7.2 ㎝, respectively. The dry weight of G. hederace, T. magnus and I. stolonifera were 463 ㎏/10a, 247 ㎏/10a, and 255 ㎏/10a, respectively. The plant height and dry weight of G. hederacea were higher than in the other species. T. magnus and I. stolonifera having relatively lower soil cover rate during their life cycle produced a lot of weeds in the orchard as compared with the control. In contrast, G. hederacea showed 100 percentage of ground cover in the first year, and maintained high percentage of ground cover in the growing season of ‘Tsugaru’ apple for another 2 years. When the soil was covered with G. hederacea in the orchard for 3 years, the amount of weed was only 114 ㎏/10a and number of weeding was also reduced about 33% compared with control as well as the other species. There were no differences in the tree growth and fruit characteristics between the native ground cover plants and the control; however, positive effects of native ground cover plants on soil chemical properties were found. In G. hederacea, available P₂O₄content in soils remarkably increased and was a significant difference among native species. In addition, cation (Ca, Mg and K) content in soils increased by 39% in Ca, 6% in Mg, and 11% in K at G. hederacea compared with control. These results suggest that G. hederacea could be advantageous in terms of reducing the amount of herbicide applied and the labor required for weed control, and controlling soil chemical properties; therefore, it is a good candidate for sod culture in an organic apple orchard.