• The Korean Journal of Ecology
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• 제6권2호
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• pp.98-105
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• 1983

This study was carried out to investigate the effects of Zn and Pb concentration on seed germination and plant growth in water and soil culture, and the frequency of chlorosis invegetation and the relationship between plants and soil in the Sambo mine. The inhibition of germination were observed in 1000ppm of Zn, 10ppm of Pb and 5000ppm of Zn + Pb, but germination was more stimulated in 10ppm of Zn than control. The symptoms of chlorosis and abnormality were occurred in plant leaves grown to the soils treated with more than 1000ppm of Pb. Reasons of chlorosis were considered as an antagonistic effect of other metals towards uptake of iron by the plant in Zn treatment. The contents of Zn and Pb in fruits were lower than those of leaves, and that was remarked in case of Pb. With increasing rate of Zn and Pb treatment, chemical components of soils in pot culture were accompanied by slight decrease in pH, total nitorgen and exchangeable K. Chlorotic individuals of 10 species were shown in the areas of the Sambo mine. Chlorotic symptoms were especially extensive and severe in Sophora angustifolia, Populus alba, Spiraea prunifolia, Amorpha fruticota, Lespedeza bicolor and Salix dependens. Plants in the investigated areas grew in soils containing Zn of 311ppm and Pb of 151ppm on an average, and accumulated Zn of 2084ppm and Pb of 49ppm.

• 한국식생활문화학회지
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• 제10권5호
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• pp.427-434
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• 1995

The preparation method for traditional kochujang (fermented hot pepper-soybean paste) at home were surveyed by 1,436 housewives through the country by premade questionnaires. The kochujang meju (Korean style soybean Koji for kochujang) were made by solely soybean (45.3% of respondents) or soybean with rice (26.3%) from September to November (52.2%) or December to February (32.7%). The shape of meju was either doughnut (28.4%) or brick (25.6%) type. Kochujang making seasons were either from March to May (56.6%) or December to February (25.0%) and it was prepared in proportion of mostly $6{\sim}10%$ meju powder (32%) with over 20% of red pepper powder (57.2%) prepared by seed removed dry red pepper. Subsidiary ingredients for kochujang making were boiled waxy rice (73.5%), malt (33.3%), corn syrup (18.9%) or corn syrup with malt (21.9%). After mixing all ingredients, kochujang in clay pot were occasionally exposed to the sun for fermentation for $3{\sim}4$ months (35.0%) or $1{\sim}2$ months (34.7%).

• Journal of Microbiology and Biotechnology
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• 제14권1호
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• pp.212-215
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• 2004

In order to develop a biocontrol agent that can effectively control Fusarium wilt on Cymbidium genus, the effectiveness of antagonistic microbes against the cause pathogen was screened. The selected microbe showed a broad spectrum of antifungal activity, and the culture broth of this microbe had better preventive effect on Fusarium wilt than the commercial chemical agent in the pot assay. This isolated strain, GBA-12, was identified as Streptomyces kasugaensis, and the antifungal substance was purified from a broth culture of GBA-12. This purified substance was identified as a polyene macrolide (YS-822A) that was newly discovered from Streptomyces kasugaensis, and it exhibited antifungal activity against several phytopathogenic fungi.

• 한국식생활문화학회지
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• 제27권5호
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• pp.469-480
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• 2012

Since its introduction in"Jeungbosallimgyeongje" in the mid-1700s, Chogyetang has continuously changed as a cooked food while still reflecting the era as in the following four phases. In the first phase from 1766 to 1920, Chogyetang was served as a hot pot dish consisting of boiled chicken with spring onions, vinegar, soy sauce, oil, and egg. The second phase from 1930 to 1950 involved the removal of vinegar, an important seasoning. Instead, a wider variety of materials such as beef, sea cucumber, abalone, cucumber, and mushroom were added. Third, from the late-1950s to 1980s, there were significant changes both in the materials and recipe. Chogyetang was changed into a cold food for consumption in the summer in which sesame, a new material, was added to make soup. The prepared soup was then poured over the chicken and vegetables. Fourth, from the late-1980s to the present, sesame, the main ingredient added in the third phase, was removed. Instead, vinegar, mustard, and sugar were added in order to increase taste. Therefore, Chogyetang has been changed into an a la carte menu item in which vegetables and noodles are added to boiled chicken, and it has become a popular summer food consumed when eating-out.

• 한국식생활문화학회지
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• 제9권1호
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• pp.23-41
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• 1994

In this study kinds of Lamb cooking and preservation and the ingredients of lamb cooking are surveyed through the references written from 1670 to 1943. The lamb cooking found in the literature totaled to more than 53. They can be classified into fourteen different groups according to their processing features which as follows: Salnum and Pyunyuk(boiled and slices of boiled), Kui(roasted), Chim(steamed), Whe(raw meat), Hounjae(smoking), Po(dried), Juk(gruel), Tang(soup), Sundae(stuffed small interstines), Jokpyun(jellied foot), Jungol(happiness pot), Sikhae(salt+meat+malt), Oumjang(salted meat), Kunjo(dried). Korean lamb cooking methods were primarily adopted from Mogolia in late Korea Dynasty but they had unique characteristics different from Mongolian ones. Furthermore, they were creatively applied to other meat cooking such as beef, pork and dog. About twenty one ingredients were mainly used in lamb cooking, including fresh meat, ribs, breast, heart, liver and the like. In particular, most popularly used ones were fresh meat and the heart in internal organs, which coincide with the main ingredients in beef cooking of today. The number of seasoning used in lamb cooking was twelve and especially salt, vineger, ginger and stone leek were most commonly used ones. Fourteen other addition were put into lamb cooking and the rice(Korean) wine was the most frequently used addition.

• 한국잡초학회지
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• 제8권1호
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• pp.59-63
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• 1988

수도(水稻) 담수직파재배(湛水直播栽培)에서 제초제(除草劑) 처리(處理)에 따라 야기되기 쉬운 약해(藥害)가 안전성(安全性)이 있는 제초제(除草劑)를 선발하기 위하여 이앙답(移秧畓)에서 사용되고 있는 4종(種)의 제초제(除草劑)를 공시(供試)하여 간척답(干拓畓)과 보통답(普通畓)의 토양(土壤)을 사용하여 폿트실험으로 벼의 안전성(安全性)을 조사하였다. 1. Pyrazolate는 300, 600 g ai/10a에서 벼에 안전하여 입모율(立毛率)이 높고 벼의 초장(草長), 경수(莖數) 및 건물중(乾物重)의 감소가 적었다. 2. Bensulfuron methyl 5.1g ai/10a을 파종직후(播種直後)에 처리(處理)하면 약해(藥害)가 유발되었으나 파종(播種) 5 일 후(後)에 처리(處理)하므로써 약해(藥害)가 현저히 감소되었으며, 10.2g ai/10a에서는 다소 약해(藥害)가 크게 나타났다. 3. Chlormethoxynil은 210g ai/10a에서도 약해(藥害)가 나타나 입모율(立毛率)이 낮아지고 벼의 초장(草長), 경수(莖數) 및 건물중(乾物重)도 크게 감소되었다. 4. Benthiocarb는 210g ai/10a을 파종(播種) 5 일(日) 후(後)에 처리(處理)하면 약해(藥害)가 적었으나, 파종직후처리(播種直後處理)와 420g ai/10a 처리(處理)에서는 약해(藥害)가 많은 경향이었다.

• 한국자원식물학회지
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• 제36권6호
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• pp.588-596
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• 2023

Long-term culture of cell lines is an important issue in in vitro culture and in plant science. In this study, the regeneration ability and ex vitro acclimatization of regenerants were evaluated. The ploidy level of regenerants derived from long-term cultured cell lines was measured in Imperata cylindrica 'Rubra', Poaceae. Adventitious buds (shoots) were successfully induced from five-year-cultured calli on MS medium containing 0.1 mg/L BA or 2.0 mg/L TDZ, combined with 0.01 mg/L auxins (IAA, IBA, NAA and 2,4-D), respectively. Adventitious roots were also induced on MS medium containing 0.01 mg/L auxins (IBA, NAA and 2,4-D), respectively. Interestingly, regenerants with both red and green leaf were successfully obtained when regenerants were cultured on MS medium with 9% sucrose. Regenerants derived from long-term cultured calli were transferred to pots using an optimal acclimatization process and successfully adapted to both pot and soil conditions. Moreover, the ploidy level was measured using calli and regenerants that had been kept on MS medium containing various kinds of plant growth regulators (PGRs).

• 농약과학회지
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• 제14권2호
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• pp.138-147
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• 2010

소나무재선충에 대한 살선충 활성을 나타내는 Micromonospora sp. AW050027 균주를 최적의 배지에서 배양한 미생물배양액을 제제하여 포트 및 포장에서 살선충 효과를 확인하였다. 최적화된 배지조성은 리터당 glycerol 10 g, soybean meal 10 g, NaCl 1 g, $CaCO_3$ 2 g, $K_2HPO_4$ 0.125 g 이었으며, 활성균주를 배양하여 농축한 후 액상 및 분말 미생물제제를 제조하였다. 제제에는 소나무재선충 공생미생물에 대하여 가장 효과적으로 항균활성을 나타내는 kanamycin을 첨가하여 사용하였다. 포트시험, 예비포장 시험 및 본포장 시험을 통하여 소나무재선충 방제효과를 확인한 결과, 액상제제를 수간수사하여 처리한 경우 1회처리시 고사율 53%, 5회 분할처리시 28%로 분할처리가 1회처리보다 2배 가량 효과적이었고, 배양농축액을 분할처리한 경우에서는 대조구의 고사율 100%에 대하여 고사율 10% 이내로 가장 낮게 나타났다.

• 한국자원식물학회지
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• 제20권1호
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• pp.86-88
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• 2007

바위취의 토양산도별 생육특성을 보면 초장, 엽수, 엽장, 엽폭 그리고 초폭에 있어서 모두 pH 4.5에서 생육량이 많았으며 pH가 높을수록 생육량이 현저하게 떨어지는 경향으로 통계적인 유의성이 인정되었다. 따라서 바위취 분화생산시 경량 배양토의 토양산도를 $pH4.5{\sim}5.0$ 정도로 맞추어 주는 것이 pH 6.0보다 초기 활착이 빠르고 생육이 양호하며 균일성이 높아지는 것으로 나타났다.

• 한국미생물·생명공학회지
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• 제29권3호
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• pp.186-193
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• 2001

경북 경주지역의 저병해 고추경착지역의 토양으로부터 생물학적 방제기작중의 하나인 항생물질을 생산하는 길항미생물을 분히하기 위하여 70여종의 세균을 분리하였으며 이들을 대상으로 고추역병균 Phytophthora capsici를 가장 강력하게 길항하는 균주를 최종 선발하였다. 선발균주는 Chryseomonas luteola로 동정되었고 방제 기작은 약한 siderophore 생산성과 cellulase 생산성도 기인되었으나 항생물질 생산성이 주요 기작임을 확인하였다. 항진균성 항생물질의 대량생산의 기초자료로 활용하고자 항생물질 생산의 최적배지 조건 및 배양조건을 조사하였는데 길항균주의 항생물질 생산에 미치는 탄소원의 영향은 0.45% N-acetyl-D-glucosamine과 0.15% D(+) cellobiose에서 81%와 89%의 P. capsicivh자의 성장 억제율을 나타냈다. 질소원의 경우는 0.55% $NH_4$CI 첨가시 69%의 억제율을 나타냈고 무기염의 영향에 있어서는 0.01% KCI을 사용했을 때 63%의 억제율을 나타냈다. 또한 배양 조건에 있어서는 pH 7.0m $30^{\circ}C$에서 84시간 배양시 가장 높은 항진균성 항생물질 생산성을 나타내었다. 토양내에서 실제로 생물방제력을 발휘하는지를 확인하기 위하여 고추를 이용한 in vivo pot test를 실시한 결과 P capsici 만 처리한 것은 고추역병 현상을 나타냈고, P capsici 와 길항균 C luteola 5042를 함께 처리한 것은 역병 현상이 나타나지 않았다. 이것으로 길항균주는 C luteola 5042 P capsici 의 성장을 저해하여 고추 역병의 발병을 억제한다는 사실을 확인할수 있었다.