• 아시안잔디학회지
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• 제9권3호
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• pp.253-260
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• 1995

This study is aimed to understand the effects of temperature, light and GA soaking treatment on the seed germination of perennial ryegrass 'Dandy', creeping hentgrass 'Penlinks', tall fescue 'Arid' and Kentucky hluegrass 'Nasaw'. These experiments are carried in vitro, and their results obtained are summarized as the followings ; The optimum temperature for seed germination of perennial ryegrass 'Dandy' was found to he ranged at 20~30$^{\circ}C$, and the optimum temperature for germination of creeping bentgrass 'Penlinks', tall fescue 'Arid' and kentucky bluegrass 'Nasaw' seeds was found to be ranged at 20~25$^{\circ}C$, whereas the germination percentage under the below or above temperature of this range decreased. The germination of perennial ryegrass 'Dandy' and tall fescue 'Arid' seeds showed no effect on light, and while the germination percentage of creeping hentgrass 'Penlinks' increased more highly under the dark condition than under the light condition. The germination percentage decreased according to the higher temperature. The germination of Kentucky bluegrass 'Nasaw' seeds increased more highly under the dark condition than under the light condition at 20~25$^{\circ}C$, whereas the germination percentage under the dark condition at 15$^{\circ}C$ and 30$^{\circ}C$ decreased. In case of GA soaking treatment of seeds, all the cool season turfgrasses tested showed their own promoting effects on seed germination. The early germination of tall fescue 'Arid' was good without the soaking times. Creeping bentgrass 'Penlinks' and perennial ryegrass 'Dandy' had re-spectively the highest germination percentage at 10min and 1hr soaking treatment, and the longer the soaking time, the lesser the germination percentage. Kentucky bluegrass 'Nasaw' obtained the best results at 24has soaking treatment, and the longer the soaking time, the better the ger-mination percentage.

• KSBB Journal
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• 제23권6호
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• pp.551-553
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• 2008

본 연구에서는 다양한 침지조건에서의 브로콜리 최적 발아조건을 찾기 위한 실험을 수행하였다. 그 결과 4시간동안 $20{\sim}30^{\circ}C$에서 10 ppm 이상의 용존산소를 공급하면서 침지하였을 경우 약 98.5%의 발아율을 보였다. 산소수의 영향을 관찰한 결과 7, 12 ppm에서 각각 76%, 92%의 발아율을 보였으며, 12 ppm 산소수 공급조건에서 7 ppm에 비해 2배 이상의 생장률을 확인할 수 있었다. 결과적으로 브로콜리의 발아율은 재배 시 산소수의 공급보다 침지 시 산소수를 공급할 경우 증가하는 것으로 판단된다.

• 한국작물학회지
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• 제60권1호
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• pp.114-122
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• 2015

침종 기간과 침종 후 발아의 유무에 따른 단백질 발현을 이차원전기영동을 이용하여 단백질 발현양상을 확인하고 비교 분석한 결과, 침종 기간과 침종 후 발아의 유무에 따른 단백질 발현 양상은 전반적으로 매우 유사하였으며, 주요 단백질의 발현에는 차이가 없었다. 침종 기간에 따른 품종별 단백질 발현 양상은 침종 기간이 길어짐에 따라 단백질 발현정도가 점차 증가되는 것을 확인할 수 있었다. 공시품종들 중 황금콩, 단엽콩, Peking이 다른 품종들에 비하여 침종 4일후에 단백질 발현정도가 급격히 증가하는 것을 알 수 있었다. 침종 후 발아 유무에 따른 단백질 발현양상은 소수의 단백질 spot들을 제외하고는 전반적으로 모든 공시 품종들에서 발아한 종자에서의 단백질 발현정도는 미발아 종자에서보다 높게 확인되었다.

• 한국식품과학회지
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• 제31권4호
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• pp.938-944
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• 1999

도라지의 색상발현을 위하여 반응표면분석법으로 도라지의 threonine 침지농도 및 볶음조건에 따른 도라지차의 기계적 색도 및 관능적 색상 변화를 모니터링 하였다. 기계적 색도와 관능적 색상에 대한 회귀식의 $R^{2}$는 모두 0.87 이상으로 5% 수준에서 유의성이 인정되었다. 백색도가 가장 높은 침지 및 볶음조건은 threonine 농도 0.09%에서 침지한 후 건조하여 $142.37^{\circ}C$에서 21.94분 볶음처리하는 것으로 나타났다. 적색도가 가장 높은 침지 및 볶음조건은 threonine 농도 1.24%에서 침지한 후 건조하여 $154.01^{\circ}C$에서 28.59분 볶음처리하는 것으로 나타났고, 가장 낮은 침지 및 볶음조건은 threonine농도 1.67%에서 침지한 후 건조하여 $137.61^{\circ}C$에서 24.62분 볶음처리하는 것으로 나타났다. 황색도가 가장 높은 침지 및 볶음조건은 threonine 농도 1.10%에서 침지한 후 건조하여 $154.72^{\circ}C$에서 27.12분 볶음처리하는 것으로 나타났다. 관능적 특성으로서 도라지차의 색상에 대한 관능평점은 threonine 농도 1.25%, 볶음온도 $141.81^{\circ}C$및 볶음시간 34.14분에서 가장 높았다.

• 한국식생활문화학회지
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• 제10권2호
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• pp.75-81
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• 1995

This study was attempted to standard Yukwa recipies by proposing optimal conditions for soaking time and the number of beating. Soaking time and the number of beating had effects on the number of peak, implying that 15 days of soaking time at $15^{\circ}C$ and 160 times of beating would be required. In Yukwa's microstructural image, the better groups were over 15 days of soaking time and as number of beating increased, the appearance improved. The longer soaking time, the better tenderness and expansion volume. The number of beating had significant effects on all sensory evaluation except volume. Response surface model showed that the optimal condition would be at least 15 days of soaking and 319 times of beating.

• 한국식생활문화학회지
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• 제17권1호
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• pp.70-77
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• 2002

Jangachi(salted and fermented vegetable) has been made by Korean traditionally using several kinds of vegetables, which is a good source of variety of nutrients and vitamins. There are many methods for making Jangachi. Generally soy sauce Jangachi is made through two steps. First, as a pretreatment, vegetables are soaked in salt water. Second, soaked vegetables are fermented in various ingredients like soy sauce, sugar, garlic, ginger and so on. This study was performed to observe changes in contents of chemical components and sensory evaluation of pretreated perilla leaf. Perilla leaf was soaked in water with different levels of salt concentration(2, 5 and 8 %) and soaking time(1, 3 and 5 days). The optimal level of salt and soaking time was determined with the results of sensory evaluation by response surface methodology and analysis of composition. The moisture contents decreased as the levels of salt and soaking time increased. The moisture content of untreated sample was 87.5 % and when soaked for 5 days in the water of 8 % salt concentration, it became 78.27 %. pH of Perilla leaf was high in high levels of salt concentration and short soaking time. Total acidity was so opposite to pH that was low in high levels of salt concentration and short soaking time. In the water of 8 % salt concentration, total acidity was 0.14 % when soaked for 1 day, 0.20 % for 3 days and 0.30 % for 5 days. Salt contents became greater as the soaking time increased. As the results of puncture test, soaked Perilla leaf's toughness increased as the levels of salt increased and soaking time decreased. Among the sensory attributes, greenness increased as the levels of salt concentration increased when soaked for more than 3 days. Saltiness and bitterness became greater as the levels of salt concentration increased. Perilla flavor decreased with the short soaking time. Off-flavor increased with the increased levels of soaking time and decreased salt concentration when soaked for more than 3 days. Toughness decreased as the levels of soaking time increased. Crispness increased with the increased levels of salt concentration. The condition of pretreated Perilla was optimum when it soaked for 42 hours in 4 % salt concentration.

• 한국작물학회지
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• 제47권3호
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• pp.244-249
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• 2002

콩나물 재배시 침지조건과 방법에 따른 품종별 형태적 특성과 수분흡수율 및 생육특성을 비교한 결과는 다음과 같다. 1 외형적 특성은 100립중이 평균 9.0$\pm$2g인 소립종으로, 종피색은 황색이며 구형인 것이 좋으며, 공시 품종 중 풍산나물콩이 양호한 것으로 나타났다. 2. 나물콩 품종의 수분흡수율은 품종간에 다소의 차이가 인정되었으며, 준저리와 길림3호는 온도가 높을수록 수분흡수율이 높았고, 풍산나물콩의 경우는 20-$25^{\circ}C$구간에서 양호하였다. 3. 침지 후 콩 종실의 길이는 l10mm 이상에 도달하는 시간이 약 15시간, 두께의 경우는 건수침 반복은 침지완료 이후, 1회 침지는 3시간이후, 무침지는 9시간이후 이었고, 콩 종실의 수분흡수는 수온이 2$0^{\circ}C$이내인 경우 1회 침지구나 건수침 반복구의 경우 초기 3시간 이내에 급속하게 이루어졌다. 4. 콩의 발아율은 2$0^{\circ}C$에서 1시간 처리구와 15$^{\circ}C$에서 2시간 처리한 것에서 품종간의 차이가 인정되었으며, 발아세의 경우 길림 3호는 침지방법과 처리온도에 관계없이 양호하였고, 준저리와 풍산나물콩의 경우는 3시간 침지구에서 처리온도에 관계없이 가장 양호하였다. 5. 콩나물의 길이는 다른 무침지와 1회침지 방법에 비해 건수침 반복구에서 빠른 생육을 보였고, 두께의 증가는 1회 침지구가 건수침 반복구보다 양호하였다.

• 한국식품영양과학회지
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• 제27권4호
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• pp.664-667
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• 1998

In order to establish scientific foundations for the production of meju, optimum soaking conditions of raw soybean were investigated. 100% hydration of raw soybean by soaking conditions were observed in 17 hrs at 5$^{\circ}C$, 15 hrs at 1$0^{\circ}C$, 11 hrs at 15$^{\circ}C$, 9 hrs at 2$0^{\circ}C$, 7 hrs $25^{\circ}C$, 5 hrs 3$0^{\circ}C$, 4 hrs at 4$0^{\circ}C$ and 3 hrs at 5$0^{\circ}C$. Exudation amounts of total free amino acids and free sugars were the least when soybean was soaked for 2$0^{\circ}C$ for 9 hours.

• 대한가정학회지
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• 제25권2호
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• pp.79-87
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• 1987

Paeksolgi is a typical Korean rice cake made by steaming rice powder added sugar, water and salt. This study attempted to clarify the factors which affect the textural characteristics, and to examine the effects of various steaming time and volume of adding water on sensory characteristics and Instron measurement on textures of Paeksolgi. Evaluation was conducted through sensory evaluation and objective evaluation. The results were summarized as follows. 1. In the preparation, the significant factors were soaking time, volume of sugar, and the interaction between soaking time and volume of adding water. And, Kind of sweetener, volume of adding water, steaming time, condition of powder, and the interaction between soaking time and steaming time, and between soaking time and volume of adding water, and between kind of sweetener and condition of powder, and between steaming time and volume of sugar were the significant factors which affected the textural characteristics of Paeksolgi. 2. In sensory evaluation on the various steaming time and volume of adding water, Paeksolgi made by steaming rice powder added water of 10% for 30 min. showed the most favorite tendency on the overall quality. The results of Instron measurement indicated that hardness, gumminess and chewiness tended to decrease as volume of adding water increased in same steaming time.

• 한국가구학회지
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• 제19권6호
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• pp.420-427
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• 2008

To study the suitability of chestnut as a cask for ripening traditional liquors, the absorption property for pure water, liquor with 30% alcohol content and ethanol with 95% alcohol content were investigated for five species. Oriental oak had the greatest amount of liquid absorption while chestnut had the smallest amount. The absorption amount linearly increased with increasing soaking time. The absorption amounts for each section were greatest in RT plane, and the difference between LR plane and LT plane was very small for all soaking conditions. The anisotropy of absorption amount for five species was greatest in Japanese cedar and was smallest in white mulberry on the whole. And the change of absorption amounts according to soaking conditions tended to decrease in softwoods and increase in hardwoods, and the difference among wood species was not clear. From this result, it was found that chestnut with a small absorption amount, regarding of soaking behavior, was a good material as a cask for ripening traditional liquors, whereas small diameter oriental oak with a great absorption amount was not suitable in this purpose.