• KOREAN JOURNAL OF CROP SCIENCE
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• v.31 no.4
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• pp.416-419
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• 1986

This study was carried out to evaluate the influence of lodging artificially induced and the lodging control of prop on seed yield and other important agronomic characters in sesame. At mono cropping with white polyethylene film mulching and after barley cropping with black polyethylene film mulching as main plot, with three varieties as sub plot and four lodging degree as sub-sub plot with three replications. Plant height was rather increased by the normal and severe lodging, whereas 1,000 seed weight, stem length bearing capsules and number of capsule per plant were significantly decreased. Consequently, yield reduction was resulted in lodging and normal plot as compare to that in lodging control with prop plot. Especially, high yielding in the prop treated was remarkable.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.1
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• pp.143-147
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• 2013

The feasibility of incorporating black sesame powder (BSP) as a value-added food ingredient in convenient food products, using a model system of yanggaeng, was investigated. BSP was incorporated into yanggaeng at 0, 3, 6, 9, and 12% (w/w) weight amounts based on the total weight of cooked white bean and BSP. pH increased significantly with increasing levels of BSP added (p<0.05). In terms of color, lightness and yellowness decreased significantly but redness increased (p<0.05) with increasing levels of BSP. Hardness also increased significantly with higher amounts of BSP in the formulation (p<0.05). Total polyphenol content and 1,1-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity significantly increased as the BSP concentration increased in the formulation (p<0.05). Finally, the consumer acceptance test indicated that the highest levels of BSP incorporation (12%, w/w) had a considerable adverse effect on consumer preferences in all attributes. In contrast, yanggaengs with moderate levels of BSP (6%, w/w) are recommended (based on overall preference score) for taking advantage of the functional properties of BSP without sacrificing consumer acceptability.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.25 no.1
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• pp.54-65
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• 1980

The 165 collections originated from domestic and foreign countries were tested to evaluate the fatty acid composition of sesame for using as a basic research for oil quality improvement. The Korean and American varieties were lower content in saturated fatty acid and higher especially in unsaturated fatty acids (Oleic and Linoleic acid) than those of other regions. Varieties from temperate areas were higher in unsaturated fatty acid than that of varieties from tropical areas. On the other hand, the varieties which were late matured and had yellow seed coat color and set three capsules showed higher in unsaturated fatty acids than those of early matured, white seed coat and one capsules. Since there was significantly negative correlation between unsaturated fatty acid and saturated fatty acid contents, it was possible to improve the fatty acid composition of sesame.

• Korean Journal of Organic Agriculture
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• v.23 no.1
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• pp.113-121
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• 2015

This study was conducted to evaluate the effect of crop rotation cultivation on the suppression of garlic white rot caused by Sclerotium cepivorum in the mini plot ($2^*1^*$ 0.5 m). Six crops, soybean, sesame, mung bean, squash, crotalaria and spring onion, were previously transplanted in the mini-plots infested with S. cepivorum before garlics were planted. After cultivation of the previous crops, garlic was sown in the mini-plot. Non-cultivation plots and non-infested plots with white rot pathogen were used as control. The effect of crop rotation cultivation on the suppression of garlic white rot was evaluated by investigating comparatively the disease incidence (the percentage of infected plants) and yields. As a results, infection rate of garlic white rot was recorded lower in the non-infested plot, crotalaria and soybean cultivation than in the plot of the other crop cultivation. Especially when squash was previously cultivated and garlics were planted in 2013, infection rate of garlic white was recorded the highest score. In 2014, the infection rate of garlic white were low in the garlic on soybean, crotalaria and spring onion treatment whereas it was high in squash treatment, as well. In 2013, garlic yield was the highest in no inoculation plot, followed by crotalaria, soybean, no crop cultivation, sesami, mungbean, squash cultivation plot. In 2014, the yield in the plot of crotalaria and soybean was much higher than that in no inoculation plot. Based on above-described results, it is considered that soybean-garlic and crotalaria-garlic cultivation system can be good crop rotation systems to control garlic white rot.

• Journal of Korean Medical classics
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• v.32 no.2
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• pp.93-110
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• 2019

Objectives : To examine food therapy for dermatological illnesses within their relationship with Pattern Identification and Treatment Discussion in "Sikryochanyo". Methods : Texts concerning dermatological conditions in "Sikryochanyo" were selected, followed by identifying each condition's pattern and treatment through examining each food ingredient's nature, flavor and main effect. Results : Each food ingredient such as eel, white sesame, duck meat, mallow, red beans, oyster, chicken meat, mung beans, female pig hooves, Chinese cabbage, venison, roe deer meat, kelp, seaweed, wheat, lappa fruit used to treat certain dermatological conditions could be categorized according to its properties in regulating Coldness, Heat, Deficiency, and Excessiveness of a given condition. Conclusions : When applying food ingredients to dermatological illnesses, Coldness, Heat, Deficiency, Excessiveness of the condition must be differentiated first for appropriate administration of food to the pattern that is being addressed.

• Journal of Nutrition and Health
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• v.1 no.1
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• pp.19-25
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• 1968

In order to study the effect of source and level of the commonly used dietary fats on growth and metabolism of rats fed on low protein diet (rice diet) the weaning white rats were fed on various different experimental diets (see tables 1 and 2) during 11 weeks. The observations were made as follows : 1. Growth: (see table 3 and figures 1-9) In all dietary fats, among the 3 levels, 5% fat level is the best. Especially, the perilla oil group was remarkably good. 10% and 20% fat levels impaired the growth, consequently the growth rates of both 10% and 20% fat level groups were worse than those of Basal group (no fat added). However, 10% and 20% fat levels did not impaired the growth of VII group (10% soy flour added) In 5% fat level, the growth was good in sequence of perilla oil, tallow, sesame oil, soy oil and lard. 2. Feed consumption: (see table 3) In 20% fat level, the feed consumption was lowered. Generally, the feed consumption rate was proportional to the growth rate. In feed efficiency, 5% fat level was the best. 3. Liver weight: (see table 4) In liver weight per 100 G body weight, 20% fat level was the largest. This may be due to the poor body growth and liver fat accumulation. 4. Liver nitrogen: (see table 4) Generally, lower fat level groups showed liver nitrogen. Liver nitrogen is low in the groups of 20% fat level. 5. Liver fat: (see table 4) Generally, higher fat level groups showed higher liver fat. 6. Serum cholesterol: (see table 5) Generally, higher fat level groups showed higher serum cholesterol. Lard, sesame oil, and tallow groups showed higher level and soy oil and perilla oil groups showed lower level. Especially, perilla oil group showed remarkably lower level and VII group (10% soy flour added) showed lower level than VI group (same fat but no soy flour added).

• Korean Journal of Human Ecology
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• v.5 no.2
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• pp.9-21
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• 2002

This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.594-598
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• 2006

The aim of this study was to investigate the prevalence and frequency of food-borne pathogens in unprocessed Products such as grains, tubers, vegetables, and seaweeds. Three hundred and twenty seven samples were purchased from the retail market and the supermarket in the Kyonggi-do and Seoul areas, and washed with running tap water for 4 minutes. The total aerobic bacteria count was approximately 2 to 6 log CFU/g and the highest counts were 6 log CFU/g far lettuce and sesame leaf. The coliform count showed 1-5 log CFU/g and the highest counts were 4 log CFU/g for lettuce and carrot. Escherichia coli was detected in seven samples of white rice, sweet potato, lettuce, sesame leaf, and cabbage. Clostridium perfringens was detected in six samples of brown seaweed, laver, lettuce, and sweet potato. However, Bacillus cereus contamination was found in more than 30% of brown rice, carrot, sweet potato, lettuce and sesame leaf samples, and some of these showed contamination of more than 2.0 log CFU/g. Therefore, these results suggest that pretreatment with sanitizer to remove Bacillus cereus in such products is necessary.

• Journal of the Korean Ceramic Society
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• v.41 no.11
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• pp.834-841
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• 2004

The purpose of this study is to investigate the properties of traditional Korean ash glazes by using locally available sources; 10 kinds of grain stems,2 kinds of husks (pod, chaff), and 4 kinds of vegetables (spinach, radish leaf and stem, pumpkin leaf and stem, pepper stem), and to develop their practical uses as ash glazes. The test results of these ash glazes indicate that these ashes can be classified into four categories. The first group, which includes perilla stem ash, sesame stem ash, black bean stem ash and red-bean stem ash, shows strong milky white due to relatively lower content of $SiO_2$, and relatively higher content of CaO and P$_2$O$\_$5/ content (10% higher than others), and their glazes were found to be suitable for opaque glaze as they show relatively stable bright greenish color. The second group includes pepper stem ash, spinach ash, pod ash, radish leaf and stem ash, and bean stem ash, and this group was found to contain even quantity of every component. And their glaze show somewhat greenish color because of especially high content of MgO and more than 2% of Fe$_2$ $O_3$. They were found to be suitable for basic glaze of IRABO glaze. The third group, which includes com stalk ash, white bean ash, pumpkin leaf and stem ash, has more $SiO_2$ and Al$_2$ $O_3$ than other ashes, and it also contains 3～5% of Fe$_2$ $O_3$. As a result of those components, this third group shows the greatest change of color and chroma, and was found to be suitable glazes as basic glaze of Temmoku and black glazes. The fourth group (reed ash, rice straw ash, indian millet stalk ash and chaff ash) has as much as 45～82% of $SiO_2$ and relatively lower content of Fe$_2$ $O_3$ and P$_2$ $O_3$. This group shows blue or greenish white color, and was found to be suitable as the basic glaze of white glaze.

• Journal of Korean Society for Atmospheric Environment
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• v.31 no.1
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• pp.63-71
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• 2015

The gaseous and particulate emissions from agricultural crop residues burning were investigated. The test residues included white soybean stem, pepper stem, apple branch, peach branch, pear branch, grape branch, sesame stem, perilla stem, and barley stem. Particulate emissions were dominated by fine particles (< $0.1{\mu}m$ in size). The highest $PM_{2.5}$ Emission factors were from barley stems (35.2 g/kg), and the lowest from pepper stems (7.9 g/kg). Emission factors for CO, NO, and VOCs were 146~305 g/kg, 4.94~15.02 g/kg, 27.4~353.3 g/kg, respectively. Benzene played an important role in VOCs emissions from biomass burning.