• KOREAN JOURNAL OF CROP SCIENCE
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• v.61 no.3
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• pp.222-226
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• 2016

This research was carried out to investigate the germination and seedling growth characteristics of the halophyte Suaeda asparagoides under various salt concentrations, temperatures, and the presence or absence of light S. asparagoides has a non-endospermic dicotyledonous seed structure that is go stone-shaped with a dark brown color and covered by a star-shaped perianth. Germination within the temperature range $5{\sim}40^{\circ}C$ varied from 8% to 65%. The highest germination occurred at $15^{\circ}C$. In seeds exposed to salt concentrations in the range 0~400 mM, the highest germination occurred at 0 mM, and the germination progressively decreased as the salt concentration increased. When the perianth of the seed was removed, the germination increased significantly. In the presence or absence of light, germination under white light was 5~20% higher than that under darkness, which varied according to salt concentrations in the range 0~300 mM. The plant growth of S. asparagoides, evaluated by plant height, branch number, root length, fresh weight, and dry weight, was higher in the concentration range 50~100 mM, and it decreased in the other concentrations. In conclusion, the seeds of S. asparagoides showed higher germination in fresh water at low temperature of approximately $15^{\circ}C$ under light when the perianth was removed, and the plant growth was higher at salt concentrations of 50~100 mM.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.403-408
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• 1999

This study was conducted to investigate chemical properties, quality stability and utilization of approved sardine surimi(ASS) which is developed our laboratory. The product yield of the ASS was about 3 times higher than that of usual sardine surimi(SS). The proper addition concentration of sodium bicarbonate was 0.1% for the neutralization of the ASS. The content of salt soluble protein nitrogen in the ASS was about the half of that in the SS, while the content of water soluble protein nitrogen was 2.4 times higher in ASS. The total amount of free amino acids in the ASS was about 11 times higher than that of the SS. Predominant free amino acids in the ASS were histidine, taurine, glutamic acid and alanine, and those four amino acids occupied 94% of total amount of free amino acids. During cold storage at 21oC for 6 months, the quality of ASS was more stable than that of SS in judging from changes of water soluble and salt soluble protein nitrogen, AV and POV. Quality of fish burger, fish sausage and fried fish paste processed in accordance with commercial processing preparation using the ASS or SS exclusively and mixtures which other white meat fish surimi(alaska pollack, hair tail and sole) were proportionallly added to each of two types of sardine meat were evaluated. In case of fish burger, the product processed from the ASS only were superior.

• Journal of the Korean Society of Food Culture
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• v.4 no.4
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• pp.357-368
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• 1989

In this study, the kinds of Dog Meat Cooking, side dishes, ingredients, seasonings and recipes were surveyed in 21 Dog Meat Cooking restaurants in Korea from July to August of 1989. 1. Actually, there were four Dog Meat Cooking recipe. Tang (soup:湯) has been served in 20 (95.2%) restaurants and Sukyuk(boiled in water:熟肉) in 19(90.5%) ones. Junkol(boiling vegetables and meat with seasoning:煎骨) and Muchim(sauteed with seasoning:무침) has been done in 16(76.2%) and 10(47.6%) restaurants, respectively. 2. According to the frequencies, the main seasonings when served were roasted perillar powder (95.2%), soybean paste (95.2%), vinegar(81.0%), Dadegi (mixed much red pepper powder, minced ginger, minced garlic, minced onion and black pepper powder, 66.7%), pepper(61.9%), salt(61.9%), salt(61.9%), minced ginger(57.1%), minced garlic(57.1%) and prepared mustard(38.1%). 3. The number of side dishes were 26. Among vegetables, green pepper(90.5%), sliced garlic(81.0%) were served. Chinese cabbage(61.9%) and Kagtuki(42.9%) out of Kimchi and leek salad(28.6%) were also served. 4. The total 17 ingredients were used in Dog Meat Cooking. The major one were white onion (100%), perillar leaf(72.2%), leek(66.6%) and parsley(47.2%).

• Journal of the Korean Society of Food Science and Nutrition
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• v.7 no.1
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• pp.43-52
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• 1978

It is well known that water holding capacity plays an important role in processing such meat products as frankfurter-type sausage and fish meat paste products as kamaboko and fish sausage. Consumer qualities of meat products, such as appearance, flavor, as well as drip and shrinkage on cooking, depend greatly on the degree of water binding. In this paper, the water holding capacities of fish paste and salt added paste of white corvenia, Argyrosomus argentatus and file fish, Novodon modestus were measured by centrifuging and press method before and after cooking. And the effects of the addition of phosphates and starch to enhance water binding and stabilize gel formation were also discussed. In addition, the experimental conditions which are suitable to determine the water binding of fish meat paste product were suggested. The results were expressed in percent of water absorbed by the filter paper when pressed or released by pressor or centrifuge to the weight of sample. From the results. a proper condition to measure the water holding capacity of fish meat paste was that 3.0 g of sample which was previously added with 10 percent water was centrifuged at 13,400 G or 12,000 rpm for 15 minutes for the centriguging method and for press method, 0.3 g sample with 10 percent of water added was extracted by an oil pressor at $30\;kg/cm^2$ for 1 minute. Water holding capacity of fresh paste of white corvenia was relatively higher than that of file fish and the difference between species of fish was greater than the difference between measurments by two methods. Sodium chloride had a great effect on enhancing the water holding capacity of fish meat paste giving better effect when 3.0 percent of salt was added. Phosphates used except calcium phosphate revealed a certain enhancement in water binding, yielding best effect at 0.3 percent addition, and metaphosphate seemed to be more effective in order. The addition of corn starch, however, appeared to be not so effective for enhancement of water binding in fresh-salt-added fish meat paste but in cooked fish paste which might be attributed to absorption of water by starch grain and swelling during the heating and consequently enforced gel strength of cooked fish paste. And the water holding capacity of cooked fish paste was proportionally related to its gel strength.

• Korean journal of food and cookery science
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• v.22 no.1 s.91
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• pp.22-29
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• 2006

Yogurt base was prepared from milk powder $(14\sim18%)$ to which was added 0.4% Saururus chinensis (Lour.) Bail water extract (SCE) and fermented with lactic acid bacteria (a mixed strain of Streptococcus thermophilus and Lactobacillus bulgaricus) at $37^{\circ}C$ for 24 hr. The viscosity of the yogurt added SCE (SCE yogurt) made from 18% milk was higher than that of SCE yogurt containing $14\sim16%$ milk, whereas the pH and titratable acidity of the SCE yogurt were not significantly different on the range of milk contents. The optimal milk concentration for SCE yogurt manufacture was 18%. In order to optimize the preparation of dressing from SCE yogurt, the central composite design was conducted in terms of the yogurt (30, 40, 50, 60, 70 g), the mayonnaise (6, 12, 18, 24, 30 g) and the salt (0.1, 0.3, 0.5, 0.7, 0.9 g) contents. Sensory evaluation was performed and evaluated using a response surface methodology. The optimum ingredient ratio for SCE yogurt dressing was determined to be 61.2% of yogurt, 23.5% of mayonnaise, 0.58% of salt, 0.58% of honey, 1.75% of mustard, 0.23% of Tabasco pepper sauce, 0.94% of wine and 0.04% of white pepper.

• Journal of Conservation Science
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• v.17 s.17
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• pp.73-82
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• 2005

The Bunhwangsaseoktop is the oldest stone brick pagoda in Silla Period. The pagoda body is made by piling small brick-shaped stones trimmed from black andesite and the first-story core has a shrine, which is made by granite. In 1915 it was repaired on a large scale, but now is severely damaged. Many kind of the stone decay like flaking, granular disintegration have occurred especially on the granite surface of the pagoda. In this study have been investigated the stone decay type and its cause in relation to efflorescence on the body part. Various analysis show that the deterioration on the granite is due to the same materials that lead to efflorescence on the body stone surface. The soluble salt like sodium nitrate, calcium sulfate and sodium sulfate come from white joint mortar. This salt solution is recrystallized in the outside of the pagoda, but most of them flow down with rain. In This process the porous granite absorbes the dissolved salts with moisture into the inside by capillary action. In order to reduce this problem, therefore, white joint moral is changed with other less soluble materials. And it is necessary to take steps to prevent water from seep into the inside of the stone, because this water dissolves the white joint mortar.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.17 no.3
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• pp.148-154
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• 2018

When shooting small arms, the inner surface temperature is heated up to about $700{\sim}1,000^{\circ}C$ by the friction of the bullet and the inner wall of the barrel and the combustion of propellant. High-temperature propellant gas and high-speed movement of the bullet cause corrosion of the inner wall, which is noticeable immediately in front of the chamber. In this study, the mechanical properties of Cr-Mo-V steel, which is the base material, were tested using Taguchi experimental design to find the best nitriding treatment conditions. For the nitriding process, the working time, salt bath temperature, and salt concentration were combined as three conditions and placed in the $L_9(3^4)$, orthogonal array table. The thicknesses of the white layer and the nitrogen diffusion layer were measured after nitriding under each condition in a salt bath furnace. Durability was evaluated by measuring the degree of dispersion through actual shooting because it was difficult to evaluate the mechanical properties of the cylinder inner structure. As a result, it was confirmed that the durability was optimal at $565^{\circ}C$, 1 hour, 0.5%. These optimal conditions were selected by the statistical analysis of the Minitab program(ver.17).

• Korean Journal of Food Science and Technology
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• v.20 no.2
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• pp.125-132
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• 1988

Gulbis were made of raw Pseudosciaena manchurica by different salting methods and drying conditions. During the Gulbi processing, the contents of trimethylamine(TMA), dimethylamine(DMA) and formaldehyde(FA) were chemically analyzed and the distribution of fat was microscopically observed. The contents of TMA, DMA and FA in raw sample were 0.9mg, 3.19mg and 0.19mg per 100g, respectively. The TMA contents in Gulbi were rapidly increased to 24.82-76.32mg during drying, while the DMA contents in Gulbi were slowly increased and FA contents in Gulbi remained nearly unchanged. These changes were not influenced by the kinds of salt and salting methods. The formation rates of TMA and DMA were twice faster dried by the controlled condition than the natural condition. The fat in muscle moved to the skin layer through connective tissue with the laps of drying time. The extent of fat shifting was smaller salted by purified salt than by bay salt. The muscle tissue of Gulbi dried by the controlled condition had clearer spaces between white muscles than that of the natural condition. The muscle tissue of Gulbi salted with purified salt exsisted orderly, while the sample salted with bay salt was clumped.

• Food Science of Animal Resources
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• v.38 no.2
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• pp.291-301
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• 2018

To shorten the production cycle of Zaodan, this study first pickled Zaodan by a novel technology - vacuum decompression technology. Vacuum decompression technology could reduce the pickling time of Zaodan from 20 wk to about 9 wk. The protein content, moisture and pH of the Zaodan egg white gradually decreased with a concomitant increase in salt during the pickling process. The total sulfhydryl group (SH) group content of the egg white proteins was increased to $2.43{\times}10^{-3}mol/L$ after being pickled for 30 d, whereas the content of disulphide bonds (SS) was reduced to $23.35{\times}10^{-3}mol/L$. The surface hydrophobicity was lowest after pickling for 30 d. In addition, great changes occurred in the secondary structure of the egg white proteins after pickling for 20 d. The disappearance of ovomucin was noticeable based on sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis.

• Korean Journal of Agricultural Science
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• v.50 no.2
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• pp.219-230
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• 2023

Calla lily is one of the most iconic and widely recognized ornamental plants. This study compared the extracts of 11 cultivars of domestic calla lily bred by the National Institute of Horticultural and Herbal Science for their total polyphenol and antioxidant activities. Eleven cultivars were evaluated for their growth and flowering characteristics as per the Manual for Agricultural Investigation Rural Development Administration (RDA) form. The antioxidant activities were measured using 2,2'-azinobis (3-ethylbebzothiazoloine-6-sulfonic acid)-diammounium salt (ABTS⁺) and 1,1-diphenyl-2-picrrylhydrazyl (DPPH) radical scavenging effect. The plants have an average height of 63.80 ± 5.4 cm, average flower diameter of 7.2 ± 1.1 cm, and width of 12.4 ± 1.7 cm. On average, the diameter and width of leaves were 33.7 ± 3.5 cm and 20.0 ± 1.4 cm, respectively. Extracts of flowers and leaves in the 11 cultivars of white calla lily were compared for their antioxidant activities and total polyphenol contents. ABTS⁺ and DPPH radical scavenging, which are indicative of antioxidant activity, were higher in flowers than in leaves. When comparing by cultivar, we found that 'White Egg' showed the highest antioxidant activity in both the flowers and the leaves. Additionally, we found that by part, the content of total polyphenols was highest in flowers, and by cultivar, it was highest in the 'Swan' and 'White Egg' cultivars. Furthermore, the days to flowering showed correlations with ABTS⁺ radical scavenging, total phenolic contents (TPC), and total flavonoid contents (TFC). Our results indicate that calla lily can be used as breeding material material according to its growth characteristics and as a natural antioxidant source.