• Current Research on Agriculture and Life Sciences
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• v.7
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• pp.117-125
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• 1989

This study was carried out to investigate the effect of hot water immersion treatment on the control of white tip nematode (Aphelenchoides besseyi) in rice seeds. Disease incidence and yield losses induced by white tip nematode were alos investigated in association with resistance of various rice cultivars. The hot water immersion treatment of rice seeds at $61^{\circ}C$ for 10-15 minutes was effective for the control of the white tip nematode. The stem of most Japonica-type cultivars was damaged by white tip nematode. The Tongil-type cultivars, however, were not infected by the nematode at all. Diseas incidence of Japonica-type cultivars, Odaebyeo and Bogkwangbyeo were 95.6% and 81.8%, respectively. The number of nematodes in infected rice seeds of both Japonica-type and Togil-type cultivars was over 100 per 10gr rice seeds. Although Tongil-type cultivars didn't show white tip symptoms, the yield loss was found in many cultivars. The yield was reduced by 40% Japonica-type cultivars, Odaebyeo and Bogkwangbyeo that were infected by white tip nematode. The yield loss in Japonica-type cultivars was more severe than that in Tongil-type cultiveas. The resistance of Youngdege 5 was highest than any other cultivars showing no disease symptoms and yield loss.

• Journal of Korea Foresty Energy
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• v.21 no.2
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• pp.43-50
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• 2002

This paper describes experimental results on the utilization of some Korean oak woods for whisky aging barrel. Some anatomical characteristics as vessel diameter, ray spacing, ray height, existence of tyloses, water absorption and color change of alcohol during immersing of wood samples were examined. The oak woods used in this study were ring-porous. The type of ray was a compound ray consisted of uniseriate ray and broad ray. The ray parenchyma cells were almost procumbent, tyloses were presented in white oak(Quercus aliena, Quercus variabilis, Quercus dentata, Quercus mongolica), but absented in red oak(Quercus rubura). Density of wood samples decreased during immersing in alcohol. Alcohol color in Quercus dentata and Quercus aliena presented more darker than other samples. Water absorption of sapwoods was higher than that of heartwoods. Especially, red oak showed more higher water absorption than white oak. Consequently, Korean white oak woods can be used as the whisky aging barrel.

• Journal of Ginseng Research
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• v.16 no.1
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• pp.7-12
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• 1992

This study was carried out to investigate the effect of water extracts from 4-, 5- and 6-year old red white ginseng roots on the inhibition of lipolysis in fat cells induced by toxohormone-L which has been known as lipolytic and anorexigenic factors. Toxohormone-L was obtained by partial purification of the ascites fluid from mice which had been inoculated with sarcoma-180. Each water extract of ginseng was effective in vitro against the inhibition of lipolysis induced by the toxohormone-L at the concentrations over 10~100 $\mu\textrm{g}$/ml. At the concentration of 1,000 $\mu\textrm{g}$/ml, the inhibition ratio of lipolysis by the water extracts of 4-, 5- and 6-year old white ginseng roots were 56.3, 59.7 and 59.4%, and those of red ginseng roots were 78.6, 79.1 and 82.5%, respectively, indicating that the 6-year old red ginseng was the most effective in the inhibition of the lipolysis. The total inhibitory activity per gram of ginseng sample was higher in the 4-year and 5-year old white ginseng roots at the concentrations of 100 $\mu\textrm{g}$/ml and 1,000 $\mu\textrm{g}$/ml, respectively, while for the red ginseng it was higher in the 6-year old ginseng than other ages regardless of the reaction concentration. Only once injection of the ginseng extracts(300 mg/ml in saline solution) with 10 ${mu}ell$/g of weight to the mice bearing sarcoma-180 was not effective against the extension of their life spans. On the contrary, the life spans of the mice were rather shortened by the injection of 5-year old white ginseng and 6-year old red ginseng, as compared to that of control.

• Korean journal of food and cookery science
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• v.32 no.5
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• pp.531-540
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• 2016

Purpose: To improve the cooking quality of brown rice, newly inbred soft rice cultivars were investigated. Methods: The physicochemical properties of brown rice flour and water absorption patterns and cooking characteristics of brown rice grain were compared to Ilmi white and brown rice. Results: General composition and total dietary fiber contents of five rices were significantly different with higher ash, protein, and total dietary fiber contents in soft brown rice than white rice. The hardness of raw rice grain was higher in Ilmi brown rice than in soft brown rice. The water absorption increased rapidly in 30 min of white rice and in 4-6 h of brown rices. The apparent amylose content of soft brown rice was lower than that of Ilmi rice. The initial pasting temperature and all viscosities were significantly different, but the trend was not similar. The textural properties of hardness and roughness were higher, but adhesiveness, cohesiveness, and stickiness were lower in Ilmi brown rice than white and soft brown rices. In sensory preference test, not only textural properties, hardness, adhesiveness, cohesiveness, stickiness, and roughness, but also color, glossiness, and roasted flavor were higher in soft brown rices. Especially soft brown rice B showed the best cooking quality among all rices. Conclusion: The results of the study suggested that soft brown rice is developed for cooking with high nutritional and functional quality.

• 보존과학연구
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• s.29
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• pp.199-220
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• 2008

Hobun(Oyster shell White) is a traditional material used as extender and white pigment from ancient times. The production method of it, however, has been discontinued. We have studied the traditional production method of Hobun by weathering oyster shell, which is one of the traditional ways for preparing Hobun. Reproduction study of manufacturing method of the discontinued traditional material is an important accomplishment of our research. Also this study provides solid background knowledge to stabilize the production and supply of Hobun for the cultural asset repairing materials. The result can be summarized as follows: The production process of Hobun by weathering method takes 5 steps - (1) weathering shells ${\rightarrow}$ (2) washing ${\rightarrow}$ (3) pulverization ${\rightarrow}$ (4) separating fine powder by submerging in water ${\rightarrow}$ (5) drying. The major aim in step (1) is to eliminate organic impurities. In the step (4), the fine particles smaller than $25{\mu}m$ are separated by extracting the supernatant from stirred suspension after heavy particles are submerged. Also, the soluble inorganic impurities can be eliminated through the powder submerge in 15 times water and stirring the suspension 6 hours and changing the water 3~4 times. The final products have high quality with 94.03, 0.52, 2.05 for L, a, b, less than $25{\mu}m$ particle size, fine resistance for discoloration by light and environmental pollution and good workability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1172-1175
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• 2003

Mutagenicity of white layer cake including 20 kGy-gamma irradiated egg white manufactured as a research on the practical approaches of gamma irradiation for the reduction of egg allergy was evaluated by Salmonella typhimurium reversion assay (Ames test). The water-soluble and organic solvents mixture of methanol: chloroform (2 : 1)-soluble fractions of the white layer cake including 20 kGy-gamma irradiated egg white were examined in S. typhimurium TA98 and TA100. Both with and without metabolic activation, the number of revertant colonies were not increased in each extract compared with negative controls. No significant difference in the formation of the colonies was observed at the non-irradiated and 20 kGy-irradiated samples. The results indicate that there is no evidence of mutagenicity in white layer cake including 20 kGy-gamma irradiated egg white.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 1999.11b
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• pp.61-69
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• 1999

Contaminants such as fatty acids, triglycerides, resin acids and foam collected from a high yield sulfite weak liquor storage tank lowered the water surface tension and reduced inter-fibre bonding but also tended to benefit sheet opacity. Some common wet end additives such as defoamers and dispersants gave similar results. Lignosulfonate and naphthalene sulfonate showed little if any negative effect on both surface tension and sheet strength properties. Among the natural wood extractives. fatty acids were identified to be most detrimental followed by triglycerides and then resin acids. In order to alleviate the detrimental impact of these contaminants, membrane separation, air floatation and ozone treatment were carried out on paper machine white water samples. The effect of these treatments on removal of fatty and resin acids was quantified by a GC-Mass analysis. Reverse osmosis with a 1000 molecular weight cut off membrane failed to totally reject fatty and resin acids, but markedly reduced losses of sheet properties due to contaminants. Ozone treatment resulted in a significant increase of the surface tension and air floatation was considered to be a practical and useful method for removing fatty and resin acids from the machine white water.

• Korean journal of food and cookery science
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• v.33 no.1
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• pp.94-103
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• 2017

Purpose: This study developed sourdough bread according to consumers' preferencesby shortening the sourdough fermentation process time through addition of makgeolli to sourdough. Methods: Fermentation time was measured by adding makgeolli and water to wheat flour. Results: Fermentation time was shorter than that of starter made with only water and flour, with 5 hours of primary fermentation and 3 hours of secondary fermentation. The optimum mixing ratio was 400 g of flour, 192 mL of water, and 48 mL of makgeolli. An increase in makgeolli sourdough content decreased crude protein and moisture contents of white bread. Crude fat and ash contents increased, and volume of bread was decreased as sourdough increased. The height of bread prepared with makgeolli sourdough was lower than that of bread without makgeolli sourdough. According to the results of the texture measurement, hardness, gumminess, and chewiness of sourdough group were lower as the addition of sourdough increased. Addition of makgeolli sourdough to white bread resulted in decreased lightness, but increased yellowness of white bread. Preparation of white bread with addition of sourdough improved taste and flavor compared to bread prepared only with wheat flour. Conclusion: The highest sensory preference was observed for white bread prepared whit 5 g of sourdough.

• Journal of Ginseng Research
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• v.9 no.2
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• pp.248-255
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• 1985

In order to investigate the optimal drying condition of white ginseng by using bulk air drier(130 x 62 x 65cm), drying curves, diffusion coefficient at various drying temperature, the energy of activation, variation of color intensity and chemical components during drying of white ginseng were studied. Fick's second low of diffusion for diffusion out of spheres was successfully applied to describe the drying of white ginseng. It was found that the diffusion coefficient of water was 2.2x107, 9.0x107 cm2/sec at drying temperature 4$0^{\circ}C$, 55$^{\circ}C$, respectively. An Arrhenius type temperature dependency of moisture diffusivity was found, the energy of activation being 18.8 Kcal/g mol. Color intensity of white ginseng dried at various drying temperature was increased with an increase in drying temperature. The contents of crude protein, reducing sugar and crude saponin during drying of white ginseng were gradually decreased as increasing of drying time. And with the sensory evaluation by multiple comparison difference analysis, the optimal drying temperature of white ginseng was between 45$^{\circ}C$ and 5$0^{\circ}C$.

• Journal of Ginseng Research
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• v.18 no.3
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• pp.191-195
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• 1994

Among many kinds of constituents of ginseng root, starch was the most noticeable component related to inside white in fresh ginseng. The ash of inside white section was higher in content and greenish gray in color. The water binding capacity and ash content of the starch from inside white fresh ginseng were higher than those of starch from normal fresh ginseng, but amylase content was not significantly different. Ash of inside white fresh ginseng starch contained higher in Ca, Mn and Fe content. Complexes of small granular starch and amino acids were rich in swelling power, and solubility by temperature change were similar between inside white fresh ginseng starch and normal one, but the former was more easily swelled than the latter.