• Journal of the Korean Society of Food Culture
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• v.9 no.3
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• pp.303-310
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• 1994

This study was conducted to assess the acceptability of the desirable serving temperatures of soups by evaluating the sensory characteristics of Radish Clear Beef Soup, Meat Pot Stew, and Chinese Cabbage Beanpaste Soup used in the Foodservice Establishment. 1. Taste revealed a better acceptability under a high temperature than that under a low temperature in three soups. 2. The aroma of Meat Pot Stew, Chinese Cabbage Beanpaste Soup showed a significant difference for each temperature, and especially, Chinese Cabbage Beanpaste Soup showed a better sabory aroma at $80^{\circ}C{\sim}85^{\circ}C$. 3. Meat Pot Stew showed little significant differences in color and in its change among three soups. Chinese Cabbage Beanpaste Soup did not make any change of color at both $35^{\circ}C{\sim}40^{\circ}C\;and\;50^{\circ}C{\sim}55^{\circ}C$. 4. In a Meat Pot Stew case, appearance conspicuously changed at $35^{\circ}C{\sim}40^{\circ}C$, which resulted in losing appetite. Three soups showed a good response above at $65^{\circ}C$ and a very poor response at below $55^{\circ}C$. 5. Radish Clear Beef Soup, Meat Pot Stew, Chinese Cabbage Beanpaste Soup showed a tender texture at above $80^{\circ}C,\;65^{\circ}C\;and\;50^{\circ}C$. 6. Chewiness showed a good acceptability from $50^{\circ}C\;to\;80^{\circ}C$ in Radish Clear Beef Soup, Chinese Cabbage Beanpaste Soup cases, but only in the case of Meat Pot Stew showed good response at $80^{\circ}C{\sim}85^{\circ}C$. 7. In cases of Radish Clear Beef soup, Meat Pot Stew, bland and stinking aroma, and aftertaste were increased remarkably in proportion as temperature was lowered. In case of Meat Pot Stew, especially, it turned out to be almost impossible to eat at $35^{\circ}C{\sim}40^{\circ}C$. 8. In cases of Radish Clear Beef Soup, Chinese Cabbage Heanpaste Soup, overall acceptability at $65^{\circ}C$ was comparatively good but aroma and taste at below $65^{\circ}C$ was so bad that there was the eminent tendency to avoid tasting.

• Journal of Environmental Science International
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• v.24 no.8
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• pp.1037-1043
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• 2015

Since single-use disposable plastic usage has steadily been increasing, recent trends in polymeric research point to increasing demand for eco-friend materials which reduce plastic waste. A huge amount of non-degradable polypropylene (PP)-based pots for seedling culture are discarded for transplantation. The purpose of this study is to investigate an eco-friendly biodegradable material as a possible substitute for PP pot. The blend of poly(lactic acid) (PLA) with poly(butylene adipate-co-terephthalate) (PBAT) was used because of its good mechanical and flexible properties as well as biodegradation. After landfill, various properties of the blend pot were investigated by UTM, SEM, NMR and TGA. The results showed the tensile strength of the blend film rapidly decreased after 5 weeks of landfill due to degradation. From NMR data after landfill, the composition of PLA in the blend was decreased. These results indicate that the biodegradation of the blend preferentially occurs in PLA component. To investigate the effect of holes in pot bottom and side on root growth, a plant in the pot was grown. Some roots came out through holes as landfill period increases. These results indicate that the eco-friendly pot can be directly planted without the removal of pot.

• Korean Journal of Environmental Agriculture
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• v.5 no.2
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• pp.135-140
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• 1986

K-bentonite was made by ion exchange reaction in $K^{\ast}$ ion saturated aqueous solution. K-bentonite had a slow releasing effect in different soils such as sand, sandy loam and clayey loam, but the effect was the best in sand. The growth of radish and lettuce was better in the plot fertilized with K-bentonite than with KCl in sand culture in field condition. There was no effects on the growth of radish grown in pot in glass house. Vitamin C, nitrate content, thiocyanate ion content and dry weight of radish were not affected by K-bentonite and KCl in both pot and field culture. The commercial production of K-bentonite was discussed.

• Korean Journal of Environmental Agriculture
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• v.18 no.1
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• pp.35-40
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• 1999

$N(^{15}N)$ and $P(^{32}P)$ absorption by 2 year-old Cymbidium Jungfrau in solution culture were investigated. Growth, photosynthesis rate, chlorophyll content and mineral composition of Cymbidium in the solution culture with bark or granular rockwool were compared with these parameters in the conventional pot culture. Nitrogen absorption by Cymbidium was higher in full sunlight than in 60% of sunlight while P absorption was higher in 60% of sunlight. Sixty seven % of N absorbed in plant was redistributed to the bulb(39%) and leaves(28%) while 46% of P absorbed was fund in the bulb (36.2%) and leaves (10.2%). Accumulation of P in leaves was 3-fold lower than that of N. N and P absorption in 0.5 or 1 year- old daughter plant Bowing vigorously were greater than in immature daughter or mother plant. The absorption rate of phosphorus in Cymbidium was 350-fold lower than that of barley. Greater shoot length and bulb diameter, and higher fresh weight, photosynthesis rate and chloroployll content were observed in the solution culture than in the conventional pot culture. Solution culture had-also more content of N, P, K and Mg in leaves, bulb and root than conventional pot culture but did not that of Ca. A large part of the nutrient absorption was occurred during vegetative growth. Also, There was no difference between bark and rockwool in the solution culture due to the improvement of poor dispersion of nutrient solution in bark.

• Journal of the Korean Society of Food Culture
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• v.12 no.1
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• pp.79-86
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• 1997

Well-balanced meal is very important in its quantity and quality. Especially on the quantity field it becomes difficult for a foodservice operation to decide proper portion for individuals uniformly. These study was focused to setting up a proper portion by each food service operation. The results obtained were: 1. Individual consumption size from dormitory food service of college: cooked rice 282 g, soups 161 g, pot stewes 162 g, stir fries 53 g, stews 32 g, kimchies 47 g, fresh and boiled salads 43 g, one course dishies 477 g, pan broiles 44 g, meunieres 124 g. Individual consumption size from industry foodservice (white collar worker): cooked rices 228 g, soups 205 g, pot stewes 251 g, stir fries 20 g, stewes 76 g, kimchies 57 g, fresh and boiled salads 36 g, one course dishies 423 g, pan broiles 63 g, meunieres 38 g. 2. Proper portion of meal based on a statistical data is as follows: at college foodservice - cooked rices $280{\sim}290$ g, soups $155{\sim}170$ g, pot stewes 170 g, stir fries 60 g, stewes 35 g, kimchies $40{\sim}60$ g, fresh and boiled salads 50 g, one course dishies 480 g, pan broiles 50 g, meunieres 130 g and at industry foodservice (white collar worker) - cooked rices $220{\sim}250$ g, soups 210 g, pot stewes 250 g, stir fries 20 g, stewes 80 g, kimchies 60 g, fresh and boiled salads 40 g, one course dishies 430 g, pan broiles 70 g, meunieres 40 g.

• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 2000.10a
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• pp.73-76
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• 2000

• Journal of the East Asian Society of Dietary Life
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• v.11 no.3
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• pp.169-178
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• 2001

This paper is intended to survey the literature about Shamanistic and Buddhistic memorial services and to examine the food culture manifested in them. In Shamanistic rituals, fish and meat were not prohibited except in special cases whereas Buddhism Prohibited fish and meat. For Shamanistic rituals, rice cake, cooked rice, liquor and the walleye pollack were commonly used. Besides there were such important offerings as a boiled pork head, chestnuts, jujube and persimmons (dried persimmons) . For Buddhistic memorial services, such foods as cooked rice, soup, cooked pot-herbs, saute, rice cake, confectionary (or candies), chestnuts and jujubes, were dedicated such offerings as cooked rice, rice cake, cooked pot-herbs and fruits were commonly used for both Shamanistic and Buddhistic memorial rites. Particular fruits were not prohibited in either case. Buddhistic rites in particular offered such foreign fruits as pineapples, kiwi and oranges, which showed that the foods of Buddhistic memorial services reflected the popular foods of the day more than those of Shamanistic ones. Water (Jung-hwa-su) brought from the well at daybreak for Buddistic memorial rites came from Shamanism, where as oil-and-honey pastry (Yu-gwa) used for Shamanistic rites came from Buddhism, which showed that the offerings of Buddhistic memorial services and Shamanistic ones were influenced by each other.

• Journal of Bio-Environment Control
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• v.8 no.4
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• pp.232-241
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• 1999

The automatic irrigation system using the stem diameter monitoring and the transpiration model for the determination, respectively, of irrigation timing and amount was designed and evaluated for its applicability in pot and field culture of greenhouse tomato. In the pot culture condition, the yield and quality of greenhouse tomato were improved when irrigation was practiced based on the stem diameter monitoring and the transpiration model as compared to the irrigation practice based on soil moisture monitoring. However, the effects were not significant in the field culture condition.

• Korean Journal of Plant Resources
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• v.14 no.1
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• pp.60-64
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• 2001

This study was carried out to investigate effects of sowing dates and method on major agronomic characteristics of Dendropanax morbifera $L_{EV}$. in southern area of Korea. The number of days from sowing to emergence was recognized liner negative correlation between sowing days. Dendropanax morbifera was sowed at seven different dates(from Dec.20 to Feb.20 at 30 days interval, from Mar, 1 to Apr. 15 at 15 days interval) in pot culture. In sowing date at Mar. 15, germination rate and early growth were good in pot. Dendropanax morbifera was sowed at five different dates(from Dec.20 to Apr.15 at 15 days interval) in field culture. In sowing date at Apr.15, germination rate and early growth were good in field culture.

• Mycobiology
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• v.39 no.2
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• pp.113-117
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• 2011

A laboratory experiment was conducted to study the induction of constricting rings and test predation of Dactylaria brochopaga isolates against second stage juveniles (J2s) of Meloidogyne graminicola. Among the five fungal isolates, isolate D showed the greatest number of predatory rings and, consequently, trapped the maximum number of M. graminicola J2s in dual cultures. Another pot experiment was conducted to study the effect of D. brochopaga (isolate D) on the management of wheat root-knot disease. Applying a mass culture (10 g/pot) and a spore suspension of the fungus with and without cow dung manure to soil infested with 2,000 M. graminicola juveniles significantly improved plant height, root length, weights of shoots, roots, panicles and grains per hill compared to those in the control. Moreover, the fungus significantly reduced the number of root-knots, the number of egg masses, juveniles, and females per hill compared to those in the control. Bio-efficacy of the fungus was heightened when the mass culture and a spore suspensions were used in combination with cow dung manure to improve the plant growth parameters and reduce the number of root-knot and reproductive factors. Further investigations should be conducted to identify the impact of this fungus in the field.