• Magazine of the Korean Society of Agricultural Engineers
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• v.32 no.1
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• pp.72-86
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• 1990

This study was carried out to get the basic information of irrigation plans for upland crops such as the optimum irrigation level and the project water requirement. Red peppers and cucumbers were cultivated in PVC pot lysimeters filled with 60cm deep clay loam soil. Four tensiometers were installed in each pot to measure the soil water pressure head. Six levels of irrigation were used. The results obtained from this study are summarized as follows: 1.The optimum irrigation level. The irrigation level of FC-PF2.7 was found to be the optimum level for both red pepper and cucumber with respect to the yield and the weight per fruit. In case of FC-PF2.7, total ET during the irrigation period were 1005.2mm for red pepper, and 429.6mm for cucumber, respectively. 2.soil moisture extraction patterns. Average soil moisture extraction patterns (SMEP)during the irrigation period were from 1st soil layer 43% : 32% : 16% : 9% for red pepper and 39% : 34% : 15% : 12% for cucumber, respectively. The extraction ratio of the upper soils showed very large values during the early stage of growth and decreased largely during the middle stage, and became larger in the last stage. 3.The project water requirement. Among the reference crop evapotranspiration(ETo) computation methods presented by FAO, the Penman method was found to be the best. The effective rainfall was computed by a modified USDA-SCS curve number equation. Availability ratios of the total rainfall during irrigation season were 59.2% for red pepper and 48.9% for cucumber, respectively. Net project water requirement of design year are 837.3mm for red pepper. and 502.Smm for cucumber, respectively.

• Journal of Nutrition and Health
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• v.44 no.4
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• pp.284-291
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• 2011

The purpose of the present study was to examine the effects of water extracts from red pepper seeds powder on antioxidative enzyme activities and oxidative damage in groups of rrats fed high-fat and high-cholesterol diets group (HFC). The Rrats were divided into the following five experimental groups which are : composed of a normal diet group, a high fat high cholesterol diet group, and a high fat high cholesterol diet group supplemented with different amounts contents (1%, 2% and 4%) of red pepper seeds powder water extracts supplemented groups (HFCW1, HFCW2 and HFCW4, respectively). Body weight gains and food intake were lower ofin the red pepper seed water extracts groups were lower than those inof the HFC group. Hepartic xanthine oxidase (XOD) activity was decreased in the HFCW2 and HFCW4 groups compared to the HFC group. Hepartic glutathione peroxidase (GSH-px) activitiyactivity was increased in the HFCW4 group compared to the HFC group. Hepatic superoxide radicals within the mitochondria and microsomes of cells were significantly reduced in the HFCW2 and HFCW4 groups compared to the HFC group. Hepartic hydrogen peroxide in the cytosol was significantly reduced in the HFCW3 and HFCW4 groups compared to the HFC group. Hepatic carbonyl values in the microsomes and mitochondria were significantly reduced in the HFCW4 group compared to the HFC group. Hepartic thiobarbituric acid reaction substance (TBARS) activity was decreased in the HFCW2 group compared to the HFC group. These results suggest that water extracts of red pepper seeds powder may reduce oxidative damage by activation of antioxidative defense systems in rats fed high fat-high cholesterol diets.

• Journal of Ginseng Research
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• v.16 no.2
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• pp.99-104
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• 1992

Korean red ginseng and water extract residue of red ginseng roots were treated with dry heat and incorporated in PDA medium to examine the effect of the materials on induced tolerance against mercury chloride and mycelial growth of Fusarium oxysporum. Ginseng residue was not effective in the inducement of tolerance to mercury chloride regardless of dry heat treatment. However, the heat treatment of ginseng and ginseng residues stimulated the mycelial growth of the fungus. The materials responsible for the detoxification appeared to be water-soluble. The stimulation of the fungal mycelial growth on the media by the heat treatment was highest in the water extract of ginseng. Due to the heat treatment, the mycelial growth was also slightly increased in n-hexane and methanol extracts of ginseng, compared with the ginseng fractions without dry heat treatment.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.2
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• pp.128-133
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• 1993

This experiment was carried out to evaluate the germination characteristics of Korean red rice seeds. Ten lines of the long grain and ten lines of the short grain Korean red rices were tested for dormancy, shoot emergence rate at different water and soil depth. Both the long and short grain type seeds of Korean red rice germinated over than 99% immediately after harvest, so that no dormancy was observed in the Korean red rices. Shoot emergence rate of the long grain red rices at 7cm of water depth and that of the short grain red rices at 11cm were 83.3% and 83.5% respectively, while those of the indica check Samgangbyeo and japonica check Seomjinbyeo were 0%. Shoot emergence rates of the long and short grain red rices at 7cm of soil depth were 71.1% and 73.9% respectively, while those of the check varieties Samgangbyeo and Seomjinbyeo were 40.0% and 28.0% respectively. Thus, the Korean red rices were expected to be useful germplasm source for direct seeding.

• Preventive Nutrition and Food Science
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• v.13 no.3
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• pp.231-236
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• 2008

Response surface methodology (RSM) was used for the analysis and optimization of the production process of strawberry Kochujang. Experiments were carried out according to a central composite design, selecting strawberry puree content and red pepper powder content as independent variables and soluble solids content, moisture content, water activity, color characteristics ($L^*-$, $a^*-$, and $b^*$-values) as response variables. The polynomial models developed by RSM were highly effective for describing the relationships between the study factors and the responses. Kochujang containing a higher amount of red pepper powder had a higher soluble solids content; on the contrary, soluble solids content decreased with the increase in the strawberry puree content in the sample. Moisture content increased with increased strawberry puree content but decreased with increased red pepper powder content. Water activity increased with the increase in strawberry puree content in the sample but was less affected by the amount of red pepper powder content. Decreases in $L^*$-values with increasing amount of red pepper powder were noted. $a^*$-values decreased with the increases in red pepper powder content but increased with the increase in strawberry puree content in the Kochujang formulation. $b^*$-values decreased with the increases in red pepper powder content but was less affected by the strawberry puree content. Overall optimization, conducted by overlaying the contour plots under investigation, was able to point out an optimal range of the independent variables within which the six responses were simultaneously optimized. The point chosen as representative of this optimal area corresponded to strawberry puree content=14.36% and red pepper powder content=11.33%, conditions under which the model predicted soluble solids content=$59.31^{\circ}Brix$, moisture content=45.30% (w.b.), water activity=0.758, $L^*$-value=24.81, $a^*$-value=7.250, and $b^*$-value=10.19.

• Korean Journal of Soil Science and Fertilizer
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• v.43 no.6
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• pp.848-851
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• 2010

The essential factor for house cultivation is water management. Water requirement of crop is the most important for the water management. The water requirement of crop is different according to the area as well as climate condition and growth stage. However, the measurement of PET (Potential Evapo-Transpiration) and crop coefficient (Kc) is very difficult especially in house cultivation. Therefore, the PET and Kc of red pepper are estimated based on the lysimeter experiments carried out by the RDA for 11 years about the ratio of house cultivation to wild cultivation. Periodic PET, mean water requirement (MWR) and accumulated water requirement (AWR) of red pepper cultivated in house are evaluated.

• Proceedings of the KSRS Conference
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• v.1
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• pp.332-335
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• 2006

Red tide(harmful algae) in the Korean Coastal Waters has a given a great damage to the fishery every year. However, the aim of our study understands the influence of meteorological factors (air and water temperature, precipitation, sunshine, solar radiation, winds) relating to the mechanism of red tide occurrence and monitors red tide by satellite remote sensing, and analyzes the potential area for red tide occurrence by GIS. The meteorological factors have directly influenced on red tide formation. Thus, We want to predict and apply to red tide formation from statistical analyses on the relationships between red tide formation and meteorological factors. In future, it should be realized the near real time monitoring for red tide by the development of remote sensing technique and the construction of integrated model by the red tide information management system (the data base of red tide - meteorological informations). Finally our purpose is support to the prediction information for the possible red tide occurrence by coastal meteorological information and contribute to reduce the red tide disaster by the prediction technique for red tide.

• Journal of Environmental Impact Assessment
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• v.32 no.3
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• pp.166-175
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• 2023

This study aims to identify the cause of the red-water occurrence (the phenomenon of water being red) that occurs at some points and sections of rivers in Yongin City. As a result of conducting a preliminary investigation, total three sites were selected as the investigation point as it was found that the red-water occurrence continued. As a result of the investigation, it is judged that the cause of the red-water in Yongin-city river is due to the soil color and iron content of the region. JPS, SBS, and JJS sites all showed that the color of soil is mainly consist of reddish brown and red-yellow. The average Fe concentration was 13.75 mg/L, 10.85 mg/L, and 1.31 mg/L, for each sites, and considering that the Fe concentration in general river water was less than 0.5 mg/L, it was confirmed that the concentration was quite high. At the JPS and JJS points, the red-water occurrence occurred mainly in stagnant places, which is believed to be strengthened by the reaction of organic and microorganisms. In the case of SBS, the wateris red, but as a result of observing the actual color, it is judged that the iron component deposited in the pipe causes an optical illusion with a deep red color. In addition, it is believed that the iron concentration can be reduced to the general river water concentration range by removing the particulate iron component through a decrease of more than 95% as a result of filtering with glass fiber filter with particulate iron. As a result of this study, it is necessary to manage the river to maintain the flow, and it is believed that the occurrence of red-water at the survey point can be alleviated through uptake action through planting and agglomeration precipitation and agglomeration filtration methods for particulate iron treatment.

• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.101-108
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• 2013

This study investigated the functional nutrition of red yeast rice to added beurre mani$\acute{e}$ in the production of brown sauce. We added X to Y at levels of 0%, 5%, 10%, 15% and 20% and investigated the effects on the viscosity, water content, turbidity, pH, sugar level, reducing sugar, color, and sensory quality characteristics of the resultant brown sauce. The viscosity of Brown sauce was increased with increasing red yeast rice beurre mani$\acute{e}$ while water content and turbidity were decreased. pH was between 4.57~4.91. Sugar level and reducing sugar were increased with increasing red yeast rice powder content. L and a were increased with increasing red yeast rice powder content, and b was decreased. In sensory testing, visual appearance and flavor were highest for brown sauce preparations containing 15% and 20% X. Aftertaste and taste scored the highest for additions of 10% and 15%. For general preference, a 15% addition of X resulted in the highest score. Based on the results, it seems that red yeast rice powder, 15% red yeast rice powder added brown sauce has the highest the general preference.

• Culinary science and hospitality research
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• v.11 no.3 s.26
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• pp.166-178
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• 2005

This study was conducted to develop a healthy and functional drink using red ginseng, maekmoondong and omija using Saengmaeksan. Since the red ginseng extract was used as a raw material, it was diluted from 1,000 to 1,500 times using distilled water and the highest sensory score was obtained when the red ginseng extract was diluted to 1,500 times. When the red ginseng extract was mired with omija and maekmoondong, there was no difference between the ratio of 1: 20 : 1, 1 : 21 : 1 and 1: 22: 1 (red ginseng : omija : maekmoondong). In case of sweetener, honey showed the highest sensory store compared to sucrose, pear extract apple extract, sucralose and aspartame. Additionally, the sweetness was evaluated using all sweeteners and 10 brix or 11 brix showed the highest sensory score. Therefore, red ginseng extract was first mixed with omija and maekmoondong in the ratio of 1 : 20 : 1, and distilled water was added to 1,500 times of the amount of red ginseng extract. Honey was finally added to the mixture to obtain 10 brix concentration and this was highly acceptable.