• Journal of Bio-Environment Control
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• v.19 no.1
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• pp.55-62
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• 2010

This study was conducted to find out the effect of diniconazole treatment by seed soaking on the stretching of tomato and cucumber seedlings. The emergence rate of tomato and cucumber seed was decreased as diniconazole concentration was higher and soaking period was longer. The emergence rate of tomato seedlings was lower as the soaking period was longer in $1mg{\cdot}L^{-1}$ concentration treatments, although there was no significant difference. The other concentration treatment (10, 50, and $100mg{\cdot}L^{-1}$) reduced emergence rate of tomato seedlings outstandingly in higher concentration and longer treated period, but 90% of treated seeds emerged at 10 days after sowing. As the concentration of diniconazol was higher and soaking period was longer, plant height and growth rate of seedlings were retarded. There covery of internodes growth was faster in lower concentration and shorter soaking period. The top and root fresh weight and dry weight of tomato and cucumber seedlings was not influenced by $1mg{\cdot}L^{-1}$ concentration, but these growth characteristics were reduced in higher concentration and longer soaking period. The dwarfed cucumber seedlings treated by diniconazol showed normal growth rate after planting and their male and female flower was set normally. These results suggest that the proper concentration and soaking period of diniconazol may be $10mg{\cdot}L^{-1}$ concentration for 12 hours in tomato seed, and $1mg{\cdot}L^{-1}$ concentration for 24 hours in cucumber seed.

• Korean Journal of Food Science and Technology
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• v.17 no.6
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• pp.415-420
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• 1985

In this study, changes in physical and chemical properties of glutinous rice during various soaking periods (0, 0.08, 1, 3, 5, 7, 10 days) were investigated in order to clarify the relations ship between soaking period and expansion volume in the preparation of Gang Jung. The longer the soaking period was, the greater the expansion volume of Gang Jung was. Higher maximum viscosity and breakdown in amylogram of glutinous rice flour were observed as the soaking period was increased, As the length of soaking period increased, hardness of glutinous rice and size of flour particle significantly decreased, while sweeling power and solubility of glutinous rice flour showed no significant difference. Increased length of soaking period was associated with higher fatty acidity, higher acidity of water extract and lower pH of glutinous rice flour. Control of flour particle size distribution resulted in significantly larger expansion volume of Gang Jung. Brabender's amylogram showed that the increase of expansion volume of Gang Jung associated with the increase of soaking period was related to the change of rheological properties of glutinous rice. It seemed that changes in viscometric properties of glutinous rice was attributed to the different flour particle size distribution resulted from changes in hardness of rice during soaking.

• The Korean Journal of Mycology
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• v.28 no.2
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• pp.67-72
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• 2000

The purpose of this study was to investigate the change of water content in mushroom substrate, paddy straw, and the mycelial growth of oyster mushroom by various soaking time. The water content of paddy straw was gradually increased as the soaking time was getting longer. These experiments also showed that the water content in the upper part of paddy straw was less than that of the low part. The mycelial growth was the good between 4 and 12 hours soaking treatment, showing faster growth and higher density in the lower part than the upper part. However we could not found any significant variation among 5 strains of oyster mushroom in the effects of the various soaking times and soaking part. The pH of the lower part substrates had a low pH compared with that of the upper part. When pathogens and mushroom mycelia were co-inoculated on paddy straw under various soaking conditions, the mushroom mycelial growth showed fast and high density according to the increase of the soaking time. The experiment related to water transport reveals that it is not easy to move into upper part, but only soaked part by adding water is available to absorb enough water. Old straw was much better than the straw new this year one for water absorption, mycelial growth and mycelial density.

• The Korean Journal of Food And Nutrition
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• v.10 no.4
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• pp.462-467
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• 1997

The DIS process(dewatering and impregnation soaking process) are using for dewatering of food materials at room temperature. And the DIS process are resulted in diffusion process as well as dewatering phenomena. During the DIS process, plasmolysis or cytorrhysis was happened by according to solute size. A tissue state of food material was very important variables for movement of water or solute, and running conditions are important for dewatering and impregnation. And models for DIS process were fundamentally given by Fick's law at unsteady state or mass balance. For example, Bicompartmental Model was given for quantification of water loss and solid gain.

• Applied Biological Chemistry
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• v.31 no.1
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• pp.46-51
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• 1988

The effects of temperature on the water uptake rate of soybeans soaked in tap water and 0.5% $NaHCO_3$ solution were studied. The higher the soaking temperature, the faster the hydration rate, and among the three soybean varieties (Tanyob, Kwanggyo and Saeal), Tanyob(the smallest variety) showed faster rate than ocher varieties when soaking in tap water and 0.5% $NaHCO_3$ solution. Activation energy due to weight increase was calculated using Arrhenius equation. z-Values calculated from weight changes to reach different degrees of hydration during soaking showed the tendency to decrease with the increase of hydration degree when soaking in tap water and 0.5% $NaHCO_3$ solution.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.2
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• pp.49-62
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• 1995

This study was investigated to find effects of soaking-water salt concentration and submaterial on Kimchi taste and fermentation period. several parameters such as pH, acidity, reducing sugar, amino acid and sensory evaluation during fermentation at 2$0^{\circ}C$ were experimented. The results are as follows : As fermentation period increases, pH and content of reducing sugar of Kimchi have decreased. But acidity has increased. Especially, the pH of all samples rapidly decreased to a extent of pH 4.2. During fermentation the acidity and content of reducing sugar in 12% soaking-water were higher than those in 16% and 20%. Content of reducing sugar I Kimchi was observed to play an important role for the overall taste. As a result of sensory evaluation during fermentation, Kimchi in 16%, 2.6% and in 20%, 3.7%. Sensory evaluation revealed that leek-added Kimchi was highly evaluated in crispness, sour taste, flavor and overall acceptability. These results suggested that Kimchi fermented for 4days at 2$0^{\circ}C$ with 16% salt concentration of soaking water and leek as submaterials should taste most desirable.

• Korean Journal of Food Science and Technology
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• v.21 no.1
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• pp.9-12
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• 1989

Sensory characteristics of acorn gels were evaluated as affected by acorn starch concentrations(7, 8, 9, 10 and 11%) and by soaking periods(4, 8 and 16 days) of acorn and acorn flour. The characteristics evaluated were color, clarity, firmness, cohesiveness, flavor and astringency. Panelists indicated in the scoring test that all the characteristics were pronounced as the starch concentration increased, except clarity, The result of ranking test on gels made with acorn starch soaked for 4, 8 or 16 days indicated that color, firmness, cohesiveness, flavor and astringency decreased, as soaking period increased. However, the soaking periods did not affect clarity of acorn gels.

• The Korean Journal of Food And Nutrition
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• v.32 no.5
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• pp.504-510
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• 2019

The purpose of this study was to compare the effects of soaking and ultrasonic extraction by observing the change of contents with extraction time of physicochemical properties (solid content, colorness, caffeine, chlorogenic acid, total polyphenols, DPPH, and ABTS). As a result of the analysis, solid content increased with longer extraction time and the whiteness tended to decrease with longer extraction time. Conversely, the extraction of functional materials showed a tendency to increase as the extraction time increased. Caffeine reached the maximum value after two hours soaking, but showed the same result as one hour for sonication. Chlorogenic acid did not show difference from the content of coffee extracted for one hour soaking only by sonication extraction for 30 minutes. The total polyphenols eluted with approximately two hours of soaking even after 30 minutes of sonication. DPPH and ABTS were insignificant in their concentrations, but their antioxidative effect was more than two hours of soaking with only 30 minutes of sonication. Sonication has a short time extraction from a functional aspect (caffeine content, chlorogenic acid, polyphenol content, and antioxidant capacity) and this experiment can provide basic data for the development of innovative recipes.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.604-609
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• 2003

In order to investigate the transfer rate of calcium into rice and the effect of soaking conditions-temperature (20, 30, 40, 50 and $60^{\circ}C$, $X_1$), calcium concentration of soaking solution (0, 250, 500, 750 and 1000 mg/L, $X_2$) and soaking time (5, 10, 15, 20 and 25 min, $X_3$), moisture absorption rate, hardness and calcium content of rice after soaking were analyzed. When the soaking temperature and time were increased the moisture absorption rate also increased (p<0.01). Quadratic and interaction effects on the moisture absorption rate among variables were highly significant, within 5%. The predictive model for moisture absorption rate $(Y_1)$ was as follows: $Y=16.14+0.78X_1+1.24X_3-0.23X_1{^2}+0.14X_2{^2}-0.42X_3X_1-0.38X_3{^2}\;(R^2=0.9123)$. Hardness was decreased as soaking time and temperature increased. Calcium contents of soaked rice increased as temperature, the calcium concentration of soaking solution and soaking time were increased (p<0.01). Also the interactive effect between soaking time and calcium concentration of soaking solution was high. The predictive model for calcium content $(Y_3)$ was as follows: $Y_3=470.80+110.87X_1+123.47X_2+52.29X_3-7.42X_1{^2}-14.87X_2{^2}-9.49X_3X_2-20.57X_3{^2}\;(R^2=0.9840)$. From the results in this study, if adults and children take 400 g of calcium enriched rice with 600 mg/kg and $700{\sim}900\;mg/kg$, respectively, they can expect to take more calcium than the recommended intake without other calcium reinforcing agents.

• Journal of Sericultural and Entomological Science
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• v.10
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• pp.57-58
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• 1969

Artificial silkworm eggs must do washing the acid completely after soaking HCl. Author experimented following deacidification times: 30 minutes, 1 hour, 2 hours, 6 hours soaking and 12 hours soaking eggs in the fresh water after artificial hatching, and incubated room temperature. There was no difference 1 hour's with control but more than 1 hour deacidification influenced badly in hatching ratio. Especially above than 6 hours deacidification was not only delaying 1 day in hatching date but also decreasing in practical hatching ratio.