Overexpression of Zoysia ZjCIGR1 gene confers cold stress resistance to zoysiagrass

Yang‑Ji Kim,Dae‑Hwa Yang,Mi‑Young Park,Hyeon‑Jin Sun,Pill‑Soon Song,Hong‑Gyu Kang,Seok‑Cheol Suh,Yong‑Eok Lee,이효연 한국식물생명공학회 2020 Plant biotechnology reports Vol.14 No.1

Zoysia japonica Steud. is a warm-season lawn grass popular in Korea and elsewhere. They are cultivated in many places such as river banks, roadside, and play grounds. However, there still is a disadvantage of frequent mowing, and the grass grows poorly under the chilly conditions. To develop a grass variety that circumvents these drawbacks, we cloned the chitininducible gibberellins-responsive1 gene (CIGR1) from zoysiagrass. The full length of the ZjCIGR1 (Zj; Zoysia japonica Steud.) gene was obtained by 5′/3′ RACE PCR and the phylogenetic tree showed that it belonged to the CIGR1-subgroup in the PAT1-group of GRAS protein family. Expression of the ZjCIGR1 in wild-type plants was confirmed in roots, meristems, leaves, and flowers, especially high in the flowers. The transgenic zoysiagrass was confirmed by PCR using gene-specific primers, phosphinothricin-acetyl-transferase (PAT) strip test, and Southern blot analysis. ZjCIGR1-overexpressing plants acquired tolerance to cold stress displaying morphological phenotypes characteristic of stress resistance. In addition, in the transformants, expression of the ZjCIGR1 as well as cold-regulated (COR) gene was increased compared to the wild-type plants under cold stress condition. These results suggest that ZjCIGR1 gene is an important candidate for regulating cold stress resistance.

Plant Regeneration and Bulblet Formation of Allium wakegi Araki

Song,Won-seob,Yang,Deok-Chun,Yoon,Jae-Ho,Ryu,Sang-Hyun 한국자원식물학회 2004 Plant Resources Vol.7 No.1

Allium wakegi was cultured shoot tip in the condition of light culture. The Allium wakegi added plant growth regulator was observed of plant regeneration and bulblet formation. Callus Induction and growing rate was the best of 78% when added alone 2,4-D 0.5mg/L. In the formation of shoot, its regeneration rate was 96% when added BA 0.5mg/L in the light culture condition. When BA 0.5mg/L and NAA 0.5mg/L mixed and BA 0.5 mg/L and NAA 1.0mg/L mixed, the rates were 99% and 97% respectively, and these conditions were suitable for forming shoot. In the formation of roots, when added NAA 2.0mg/L in the light culture condition, the regeneration rate was 90.6 % and the roots were abnormal. When added NAA 1.0mg/L, the rate was 82 % and the highest. In the formation of bulbs, when BA 05mg/L and NAA 1.0mg/L mixed, the root generantion and its size in the bulbs was the best compare to other treatment experiments.

조선후기 지방재정과 계방의 출현 : 제역 및 제역촌과 관련하여

송양섭(Song Yang-seop) 湖西史學會 2011 역사와 담론 Vol.0 No.59

The Gye-Bang is a form of financing administration reluctantly adopted by local governments as a protocol of Je-yeok witnessed the Daedong Act and the Gyunyeok Act during the eighteenth century. The old practice of Je-yeok, however, was extensively adhered in procuring local incomes even after the enactment of Daedong and the Gyunyeok because the financial compensation was limited to the central government and the local finance was still in trouble. In the meantime, with the background of both communal taxing and the practice of Yang-ho, a various ways of Bang-nab (a sort of proxy tax payment) were widespread; the traditional Jye-yeok Villages (the tax-exempt communities) were, as a result, transformed into a new form of Gye-bang. Same in the cases of contemporaneous Min-go and Gunpogye practices, the Gye-bang was a kind of proxy-taxing agent between local government and community; it was highly propagated with the merits of both evading military duties and financing local institutes though. As a result, the Gye-bang played a significant role in collecting local revenue and this explains why it was strongly customized in the local administration in spite of its banning by central government.

姙娠家兎에 四鹽化炭素 投與時의 母體와 胎兒의 肝臟變化에 關한 硏究

宋揚述 醫藥係社 1954 綜合 醫學 Vol.11 No.7

姙娠家兎에 投與한 物質의 胎盤通過에 關한 實驗的 硏究

宋揚述 醫藥係社 1954 綜合 醫學 Vol.11 No.7

입상화 슬러지의 메탄생성에 미치는 환경요인의 영향

송종호,선우양일,박인호 東亞大學校 1995 東亞論叢 Vol.32 No.-

Effect of acetic acid concentration, temperature, pH, heavy metals and ?? on methane production of granular sludge in batch culture system were investigated. The maximum methane production were obtained at 100mM acetic acid, 36℃ and pH 6.1 for 72 hours incubated. However, methane production was inhibited at ?? concentration above 1,200mM. Toxicity of nikel was stronger than other heavy metals.

임업용 트랙터의 단위거리당 집재비(원/㎥/100m)산출을 위한 이론적 고찰

梁松鉉 동국대학교 생명자원과학대학 연습림 1995 연습림논문집 Vol.- No.4

Skidding cost can be divided into fix and variable contents normally. Fix cost stays constant under the same operation conditions. But variable cost has a proportional relationship with skidding distance. in the case of opening-up, the first step in the planning stage is to optimize the forest road density. The optimum forest road density satisfies the minimum skidding cost with minimum forest road density(construction cost of forest road). Therfore the variable cost in skidding operation takes a definite role in caculating optimum forest road density. In this paper, the theoretical examine was carried out, to establish the method of calculating variable cost per unit in skidding operations.

대학 기숙사생의 식생활 행동과 기호도에 관한 조사연구 : 창원대학교, 경상대학교 기숙사생을 중심으로

송양순 昌原大學校 學生生活硏究所 1992 학생생활연구 Vol.5 No.-

This study was carried out as a basic survey to provide more effective and improved food service for the students of university dormitory during the period of Sep 13-17 in 1991. The subjects are male residents of dormitories at Chang Won Nat'l University and Kyong Sang Nat'l University. Following is the result of survey regarding the situation of their dietary life and their food preference of 209 kinds of foods tuffs. The average age of these subjects is 20 1, with the average height of 172±2 Cm and the average weight of 62.5±1.5 Kg. Their self-estimation shows that 29.4% of them feel "healthy", 43.9% "normal". They are dissatisfied with the current food service because of the taste of the food and the same kind of dishes which are being served too frequently. In other words, there is a need to improved the quality and to diversity the kind of the dishes and the cooking methods. As a staple food, the subjects show high preference for white boiled rice, and they also like those one-dish meals such as fried rice, laver-rolled rice, noodles and dumplings. Among the various porridges, red-bean and pumpkin porridges are preferred. These residents like meat based soups more than vegetable or fish soups. They show the highest preference for boiled chicken and then the beef soup. On the whole, they like vegetables. Uncooked vegetables were preferred to the cooked ones. There is also a high preference for dessert. Among the rice cakes, they like Songpyon and Injolmi. On the other hand, they do not like fishes and there is a low preference for cookies and candies. Regarding the cooking methods, there is a preference for deep-fried food. Pot-stews are preferred to the soups. As examined in the survey, these students want an improvement in the quality of the food. Therefore, there is a need for the diversified food supply and the improved cooking methods and meal service system to provide nutritious foods which meet their preferences.

초등학교 급식에서 나타나는 학생들의 식생활 태도 및 기호에 대한 조사연구 : 창원, 마산 일부 지역을 중심으로

송양순 창원대학교 생활과학연구소 1998 생활과학연구 Vol.- No.2

The main objective of this study is to empirically examine children's habit and preference toward school meal. The respondents in this study were 1.120 elementary school children, selected from 7 elementary schools in Changwon and Masan Major findings of this study are as follows. First, nutrition was regarded as the most important by 62% of the respondents while hunger was indicated as the most important by 29% of them as a meal purpose. Thirty nine percent of the children reported that they were having an unbalanced diet. The meal taht the most children waits for was dinner. Seventy three percent of the children reported that they regularly eat breakfast. And it was found that 64% of the children had snacks, whereas 29% of them did not have snacks after school. It was also found that 51% of the children had snacks sometimes at night, whereas 38% of them did not have snacks at night. Second, the school meal was evaluated positively by 76% of the respondents. The percent of the children who indicated that the foods they do not like were served "often"."occasionally"."barely" was 21%, 55% and 24%, respectively. It was reported that 35% of the children left the meal they did not like, however, 51.4% of them took the whole meal by force. The reason the children left the meal was amount (42%), disliking (36%) and taste (22%) on order of importance. It was also reported that 4.5% of the children took the whole meal to correspond to their teacher's instruction. whereas 50.4% of them tried to take the whole meal, but failed. Third, 94% of the children preferred boiled rice with beans. The favorite soup was dumpling soup(90%), brown seaweed-soup (80%), and Galbeetang (79%), and the least favorite soup was frozen pollack-soup (73.5%), Sarak-soup(64.5%), and radish-fish cake-soup (58%). The favorite roasted food was anchovy (73%),and octopus, whereas the least favorite roasted food was mushroom-pimento (78%). The favorite pan-broiled food was fish cake (82.1%), meat-quail egg (82%), and sausage (70

초 중등 여학생들의 식생활 행동과 기호도에 관한 조사 연구 : 경남 창원 지역을 중심으로 in chang won(Kyong Nam) Area.

송양순 國立昌原大學校 基礎科學硏究所 1992 基礎科學硏究所論文集 Vol.3 No.-

The purpose of this paper is to provide a basic data for dietary education and to explore more effective and improved food menu for the students in this period of growth. A survey was carried out during June 18-20(1991) in Chang Won area to the 331 female students of primary middle and high schools . Using a questionnaire, their dietary life and their preference on 190 kinds foodstuffs were asked. A. The analysis of their dietary life reveals the following findings. 1. A quite large number of subjects have an unbalanced diet. The percentage of an unbalance becomes higher according to age. 2. Most of them have a snack habitually without any special reason. The younger ones prefer cookies, but he elder ones favor drinks. 3. The same kind of meals were being served too frequently. The subjects want a variation in cooking methods and various side-dishes. 4. For breakfast, it is hoped that rice and bread are served side by side. For lunch, rice has a high preference while the flour-based meals have a low preference. High preference for rice is observed for supper. It was also found out that they want soup for both breakfast and supper and 4 or 5 kinds of side- dishes. B. The analysis of their preference for foodstuffs reaches the following findings. 1. For main dish, white boiled rice preferred, but a preference for fried rice and rice with assorted mixtures is also observed. 2. Subjects liked bean-sprout soup and dumping soup. Generally, all kinds of beef soup are favored. But a pot-stew was preferred, especially kimchipot-stew. 3. Subjects liked vegetables and uncooked ones were preferred, especially vegetable salad. 4. Chicken meat has a high prefesence, and as a beef-based dish, Bulgogi was the most favorite one. 5. Among fishes, squicl has a highest preference, then mackerel and hair-tail. 6. There was a high preference for dessert. Cold beverages were preferred. Among rice cakes, subjects liked Injolmi. From the above findings, we may conclude that there is a need to improve the quality and the taste of the food, and to diversify the types of dishes. Therefore, a various food provision is required and a dictary education in school should be reexamined to be applied directly to diestary life.