• Asian Journal of Turfgrass Science
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• v.23 no.1
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• pp.45-60
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• 2009

Occurrence ecology and possibility of mass trapping of Popillia quadriguttata, one of the most serious turfgrass insect pest in domestic golf courses was investigated using pheromone traps in Gimpo and Jinhae. Peak period of adult occurrence of P. quadriguttata was late June and early July in Gimpo Seaside Country Club from 2006 to 2008. It was early and middle July in Youngwon Country Club in 2006. The first catched day of P. quadriguttata adult was 20 June, while the last day was 10 September in Gimpo Seaside Country Club, 2006. Mean catched number of P. quadriguttata adult in Japanese beetle pheromone trap per day in peak period of occurrence were 18.2, 25.7, 29.0, and 15.7 at 2005, 2006, 2007 and 2008 respectively. Mean catched number of P. quadriguttata adult in Japanese beetle pheromone trap were more in fairways or roughs than tees or greens. Possibility of control of scarab beetle using pheromone trap with pesticide treatment was investigated against oriental beetle, Blitopertha orientalis in Dongrae Benest Golf Club. Mean number of dead oriental beetle adult were more higher(2.9 folds) in fenitrothion EC treatment than fenitrothion EC treatment after set oriental beetle pheromone trap.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.181-186
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• 2005

This experiment was conducted to know the appropriate methods for extraction and determination of rutin contained buckwheat plants. The efficient HPLC analytical condition of rutin contained buckwheat plants was developed. The gradient elution employed a $250mm\times4.6mm$ i.d. Tosoh ODS 120T column. The gradient system was used two mobile phases. A gradient elution was performed with mobile phase A, consisting of $2\%$ Acetic $acid-45\%$ Acetonitrile, and mobile phase B, comprising $2\%$ aqueous acetic acid, and delivered at a flow rate of 1mL/min as follows: 0-18 min, $50-100\%$ A; 18-20 min, $100-50\%$ A; 20-22 min, $50\%$ A. The UV detection wavelength was set at 355 nm. The limit of detection (LOD) for rutin standard compound was 20 ng/mL. And, the higher content of rutin in the extracts was obtained by $80^{\circ}C$ reflex extraction for 120 min. from plants of buckwheat using ethanol.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.25 no.2
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• pp.45-50
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• 2015

Compositionally graded AlGaN epilayer was grown by HVPE (hydride vapor phase epitaxy) on (0001) c-plane sapphire substrate. During the growth of graded AlGaN epilayer, the temperatures of source and the growth zone were set at $950^{\circ}C$ and $1145^{\circ}C$, respectively. The growth rate of graded AlGaN epilayer was about 100 nm/hour. The changing of Al contentes was investigated by field emission scanning electron microscope (FE-SEM) and energy dispersive spectroscopy (EDS). From the result of atomic force microscope (AFM), the average of roughness in 2 inch substrate of graded AlGaN epilayer was a few nanometers scale. X-ray diffraction (XRD) with the result that the AlGaN (002) peak ($Al_{0.74}Ga_{0.26}N$) and AlN (002) peak were appeared. It seems that the graded AlGaN epilayer was successfully grown by the HVPE method. From these results, we expect to use of the graded AlGaN epilayer grown by HVPE for the application of electron and optical devices.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.2
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• pp.287-293
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• 2010

Regarding the physical properties of wheat flour added with lily's root powder, elasticity in farinograms tended to increase as the ratio of added lily's root powder increased. However, viscoelasticity, absorptivity, absorption time, and stability tended to decrease after an initial increase when a certain ratio of lily's root powder was added to the wheat flour. Results from the rapid viscosity analyzer (RVA) indicated that the retention strength, final viscosity, break down, set back value, $P_{max}$ value of the alveogram, and falling number value decreased. As for gaseous release, measured with a rheofermentometer, the total amount of $CO_2$ gas generated and retained tended to decrease. As for the gelatinizing properties in terms of differences in the granularity and the amount of lily's root powder (bulbs) added to wheat flour, the initial gelatinization temperature had no effect regardless of the type or amount of general grinding and minute (ultra-fine, $10\;{\mu}m$) lily's root powder. Meanwhile, the peak viscosity and peak viscosity time exhibited significant differences in 3, 5% general grinding lily's root powder additive groups. On the other hand, there was no significant difference between 3, 5% minute lily's root powder additive groups. This is likely because the activity of the enzyme in wheat flour decreased relatively and differences in the lily's root powder granularity resulted in a variation in water absorptivity. In the preference test, flavor retention of the functional bread increased according to the granularity of lily's root powder and the ratio of added lily's root powder, thus resulting in significant differences in the mouth feel and flavor; the texture and crumb color, however, did not exhibit significant differences.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.12
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• pp.755-761
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• 2017

This study was conducted to establish an analytical method using an HPLC system equipped with a photodiode array (PDA) detector for the quality control of raw materials and cosmeceuticals containing fucoxanthin as an active ingredient. The column was octadecyl-functionalized silica gel and the measurement wavelength of the PDA was set to 499 nm. To validate the analytical method, the linearity of the calibration curve, detection limit, reproducibility and recovery rate were investigated and good results were obtained. The correlation coefficient of the calibration curve was 1.000 and the linearity was good in the concentration range of 0.5 ~ 100 ppm. Moreover, the limit of detection (LOD) was 0.1 ppm and the limit of quantification (LOQ) was 0.5 ppm. The results of the peak reproducibility test used for evaluating the system suitability showed that the RSD (n = 5) of the peak area was 2.0% and that of the retention time was 0.09%. In the spiking test, the recovery rate was $101.6{\pm}0.77%$. The fucoxanthin contents of the two kinds of fucoxanthin-containing raw materials were $49.6{\pm}3.3%$ and $1.03{\pm}0.016%$, respectively. In addition, the fucoxanthin content in the test product, which was intended to be 150 ppm, was $156.7{\pm}4.7ppm$. From the above results, it was concluded that this method could be applied to the quantitative analysis of fucoxanthin in cosmeceuticals.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.5
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• pp.471-476
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• 1985

In order to set up a predictive model for effective spat collection of Pacific oyster, Crassostrea gigas, the survival rate and time required at each developmental stage of drifting larvae were surveyed during the period from June 13 to October 16 in 1984 at the main oyster farming area, Hansan Bay, the southern part of Korea. The advent of D-shape larvae ca. $72{\times}61{\mu}m$ long had two peaks in that area : July 16 and September 20. Umbo-shape larvae ca. $189{\times}217{\mu}m$ and full grown larvae co. $303{\times}308{\mu}m$ long also showed two peaks: July 21 and September 25 for the former, and July 28 and September 30 for the latter. About five days were required for D-shape larvae to develop to umbo-shape larvae. The instantaneous death rate was 0.24 and the daily survival rate 0.78 with a mean survival rate of $29.38\%$, at this intermorphological stage. The turnover time of umbo to full grown larvae varied from five to seven days with a instantaneous death rate of 0.15, daily survival rate of 0.86 and mean survival rate of $38.54\%$. Ten to twelve days were required for each group of the D-shape larvae to reach a full grown stage, and their mean survival rate was $11.32\%$ during this developmental period.

• Korean Journal of Food Science and Technology
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• v.13 no.2
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• pp.133-141
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• 1981

The gelatinization phenomena of bracken root starch were examined by means of the loss of birefringence, degree of digestibility by amylase and X-ray diffraction. These results indicated that gelatinization temperature of the starch was $55{\sim}60^{\circ}$ and over 95% of starch were gelatinized at the temperature between 60 and $70^{\circ}C$. The swelling power of the bracken root starch was much less steeper than that of potato or tapioca starch. Amylograph data on the various starch concentrations showed the pasting temperature of $62{\sim}68^{\circ}$, peak height of $80{\sim}840$ Brabender unit (BU) and peak after cooling to $50^{\circ}C$ of $110{\sim}555\;BU.$. According to the information obtained from amylograph data, the bracken root starch showed low set back. The rate of retrogradation of the starch as tested by Texturometer was slower and faster than that of potato and tapioca starches, respectively.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.37 no.5
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• pp.837-844
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• 2017

Generally, V/C ratio in uninterrupted traffic flow and average travel speed in interrupted traffic flow are utilized as measure of effect for assessing operational situation of roads. The set of road conditions and traffic conditions are considered to be major variables for assessing operational situation in the traffic flow. However, weather conditions such as rainfall also affect the operational situation of roads. The studies reflected by the rainy situation are conducted in the uninterrupted flow, but the related studies are insufficient in the interrupted flow. In this study, the modification factors during rainfall in the interrupted flow were suggested, and the factors could be used when calculating the average travel speed during rainfall in the interrupted flow. By utilizing the data that were investigated in the same road and traffic conditions and the different weather conditions (rainy day or clear day), the modification factors were founded on regression analysis of the travel speed during rainfall as a dependent variable. Modification factors was suggested in dividing peak time, non-peak time, and whole period. Based on this study, the modification factors can be used to complementing the average travel speed model for assessing the operational situation of urban streets during rainfall.

• Korean Journal of Food Science and Technology
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• v.43 no.6
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• pp.696-701
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• 2011

To evaluate the processing adaptability of taro flours, the physicochemical properties of taro flour with different drying, roasting and steaming conditions were investigated. The moisture content and total dietary fiber were decreased as temperature increased with hot-air drying. Freeze-dried taro flours showed the highest vitamin C contents. Taro flours made by freeze-drying and hot-air drying showed significantly higher total dietary fiber content than those with roasting and steaming process. Steamed taro flours had the highest water absorption index, while hot-air dried and freeze dried taro flours had the highest water solubility index. No differences were displayed in the differential scanning calorimetry (DSC) thermal characteristics among hot-air dried and freeze dried taro flours. Roasted taro displayed decreased onset temperature and peak temperature as roasting temperature increased. Using a rapid visco-analyzer, the peak viscosity, through viscosity, and final viscosity of dried and steamed taro flours were higher than roasted taro flours, whereas the set back value, which is a prediction of retrogradation, decreased with steaming processing. From those results, it could be concluded that hotair dried taro flours, which have high gelatinization viscosity, are beneficial in imparting viscosity to dough products and hot-air drying after steaming taro flours, which retard retrogradation, is good for porridge and flake base products.

• Food Science and Preservation
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• v.15 no.4
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• pp.542-549
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• 2008

The effects of Angelica gigas nakai powder(AP) addition on bread dough were investigated by preparing dough with 0-10%(w/v) powder. Dough raising power, gluten levels, rapid visco properties, and falling number, were investigated. The rheological properties of dough as measured by mixography, farinography, alveography, color assessment, and with scanning electron microscopy, were examined. Increase in AP concentration resulted in a linear decrease in gluten content. Dough raising power and extensibility were decreased by water absorption rate, and resistance increased. Dough stability and rose when AP was present at 1-2%(w/v). Water absorption, dough stability, and dough valorimeter values also rose when AP was present at 1-2%(w/v), but AP induced weakness in the dough, as revealed through farinography, and also resulted in a lowering of initial pasting temperature and the temperature at peak viscosity. A decrease in viscosity at the peak point, and(as revealed by RVA), a decrease in extensibility, an increased resistance to extension, and a rise in the energy required for extension, were also seen when AP powder was added, as was an increase in the R/E ratio. Overall, the addition of AP to dough to levels of 1% or 2%(both w/v) is thought to be useful in the preparation of a functional white pan bread, and results in quality improvements.