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養液濃度와 培地種類가 Black Olympia 포도나무의 生育과 果實品質에 미치는 影響
김희곤,김광수,김월수,임경호,최경주,김상철,김병삼 全南大學校 農業科學技術硏究所 1999 農業科學技術硏究 Vol.34 No.-
본 硏究는 養液栽培時 養液濃度와 培地種類가 대립계 포도품종인 Black Olympia의 生育과 果實品質에 미치는 영향을 구명하고자 하였다. 新梢長은 0.5배에서 1.5배의 양액농도에서 농도가 높을수록 길었고, 배지종류별로는 0.5배 농도에서는 밭흙과 퇴비를 1:1로 혼합한 배지에서 신초장이 길었으나 1.5배 농도에서는 오히려 짧게 나타났다. 節間長은 저농도의 양액농도에서는 밭흙과 퇴비를 혼합한 배지가 길었으나 1.5배의 고농도에서는 차이를 보이지 않았다. 각 배지에서 濃度가 높을수록 간경이 크게 나타났으며 배지종류간에는 펄라이트와 버미큘라이트 혼합배지가 밭흙과 퇴비를 혼합한 배지보다 컸으나 유의차가 없었다. 果房重은 각 배지에서 1.0배의 양액농도가 가장 무거웠으며 배지 종류간에는 밭흙과 퇴비를 혼합한 배지가 더 무거웠다. 糖度는 각 배지의 1.0배 양액농도가 높았으며 배지종류간에는 차이를 보이지 않았다. 果皮의 안토시아닌 함량은 배지별로 밭흙과 퇴비를 혼합한 배지에서 높았으며 양액농도별로는 1.0배에서 높게 나타났다. 收量은 펄라이트와 버미큘라이트를 혼합한 배지에서 양액농도가 높을수록 많았으나 밭흙과 퇴비 혼합배지에서는 1.0배의 농도에서 높게 나타났다. This study was carried out to investigate the effects of ionic strength and substrates on growth and fruit quality, and to establish fruit tree nutrient solution culture. The higher ionic strength showed the longer shoot length of grape. Among the substrates, upland soil+compost showed longer shoot length than perlite+vermiculite in 0.5 strength but shorter in 1.5 strength of Hoagland solution. Internode length was longer in upland soil+compost than in perlite+vermiculite in 0.5 strength, but there were no significance in 1.0 and 1.5 strength of Hoagland solution. Higher ionic strength and/or perlite+vermiculite of substrates showed tricker in trunk diameter than lower ionic strength and/or upland soil+compost. Cluster weight was heavier in 1.0 ionic strength than the others. Cluster weight in upland soil+compost was heavier than that of perlite+vermiculite. Soluble solids content of berry was the highest as much as 17.3。 Bx on 1.0 ionic strength of three strength, but there are no significances in substrates. Anthocyanin content of grape skin was higher in upland soil+compost than perlite+vermiculite, as well as the highest in 1.0 strength among three strengths. The higher ionic strength showed the more berry set. Each substrate showed uniformal berry set and growth. The best result in berry yields was obtained in 1.0 ionic strength with substrate of upland soil+compost in comparison to other treatments.
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Byeong Sam Choi,Sungjoon Lee 대한척추신경외과학회 2015 Neurospine Vol.12 No.4
A 48-year-old woman presented with acute voiding difficulty, numbness and weakness of both lower extremities. Magnetic resonance imaging (MRI) showed an intramedullary hemorrhagic mass that extended from T9 to T10. T8-T10 laminotomy and surgical removal of the hemorrhagic mass was performed. The pathological diagnosis was hematoma. Her neurological status remained the same after the operation. At 5 days post-operation, the patient suddenly became paraplegic, and MRI that was immediately performed revealed a recurrent intramedullary hemorrhage. Emergent surgical evacuation was performed. Again, histological examination showed only hematoma, without any evidence of abnormal vessels or a tumor. A postoperative MRI revealed no abnormal lesions other than those resulting from postoperative changes. At a 9-month follow up, the patient could walk a short distance with the aid of a walker. Because spontaneous intramedullary hemorrhage with unknown etiology is very rare, it is essential to perform a meticulous inspection of the hemorrhagic site to find the underlying cause. Repeated hemorrhage can occur; therefore, close observation of patients after surgery is important in cases without an apparent etiology. Urgent surgical evacuation is important to improve outcomes in these cases.
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Effect of Pre-treatment and Storage Conditions on the Quality Characteristics of Ginger Paste
Choi, Eun-Jeong,Lee, Kyung-A,Kim, Byeong-Sam,Ku, Kyung-Hyung The Korean Society of Food Science and Nutrition 2012 Preventive Nutrition and Food Science Vol.17 No.1
This study was performed to investigate the effects of pre-treatment and storage temperature and periods on the quality characteristics of ginger paste. The pH of the ginger paste remained constant during room temperature storage but increased with prolonged refrigerated storage periods. During five months of frozen storage, regardless of pre-treatment, the pH of most of the samples decreased slightly and then remained constant. In the color value of ginger paste stored at room temperature, the samples with and without chemical additives changed in color more prominently than fermented or pasteurized samples. Intriguingly, the color value for samples containing chemical additives changed more dramatically when stored under refrigerated conditions. However, the L, a, and b values of samples stored under frozen storage conditions did not change even after ten months. Most of the samples contained glucose and fructose, except for the fermented samples. The free sugar content of samples slowly decreased with increasing storage periods, while the organic acid content generally decreased also, regardless of sample type. Depending on pre-treatment and storage temperature, the gingerol content of the samples was either retained or decreased with prolonged storage time.
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Byeong-Sam Kim,Bong-Ki Yun,Seok-Kyu Jung,Hyun-Sug Choi 한국원예학회 2016 원예과학기술지 Vol.34 No.1
A study was conducted to evaluate the effects of irrigation (amount, interval) on tree growth, fruit quality, and cracking of organic ‘Campbell Early’ grapevine in 2012 and 2013. Three irrigation treatments were applied using a sprinkler system from mid-June to mid-August in 2012 and 2013, as follows: 10 mm was applied daily (10 mm-IR), 20 mm was applied every two days (20 mm-IR), and 30 mm was applied every five days (30 mm-IR). Soil electrical conductivity (EC) and temperature were found to be greatest in the 10 mm-IR treatment in both years. Soil moisture content ranged between 20-40% in the 10 mm-IR, between 20-60% in the 20 mm-IR, and between 20-70% in the 30 mm-IR treatment plots. The total number of leaves per shoot and shoot growth were found to be greatest in the 20 mm-IR and 30 mm-IR treatments, respectively. Cluster and berry weights, and cluster and berry sizes were not consistently affected by the treatments. The 10 mm- IR treatment resulted in an increase in fruit SSC, SSC/acidity ratio, and berry skin pigmentation (b*; blue). Approximately 5% of fruit cracking was observed on average over both years in the 10 mm-IR-treated fruit, while the 30 mm-IR treatment resulted in nearly 18% of cracking in 2012. Average marketable fruit yield per year over two years was greatest for the 10 mm-IR treatment (24.4 tㆍha<SUP>-1</SUP>) followed by the 30 mm-IR treatment (22.7 tㆍha<SUP>-1</SUP>) and lastly the 20 mm-IR treatment (22.2 tㆍha<SUP>-1</SUP>). Thus, the 10 mm-IR treatment represents a suitable irrigation regimen for controlling leaf and shoot growth of vines grown under a rain-shelter system in sandy loam soils, while improving fruit sugar contents and skin color and limiting fruit cracking.
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최수일,한봉호,김병삼,김장양,박상민 한국수산학회 1986 한국수산과학회지 Vol.19 No.1
Very little information is available in the literature on storage of fish sauce. Therefore, microbiological and chemical characteristics during storage and quality of fish sauce were investigated and discussed to present data about the optimum storage condition. The chopped sardine meat was mired with equal amount of water arid 9%(w/w) of 75% vital wheat gluten and then hydrolyzed by addition of commercial proteolytic enzymes such as bromelain, papaya protease, ficin and a enzyme mixture(Pacific Chem. Co.) for 4 hours at 52.5℃. The reaction mixture was heated for 30 min at 100℃ for enzyme inactivation, pasteurization and color development and then centrifuged for 20 min at 4,000 rpm. Table salt and benzoic acid were added for bacteriostatic effect and stored for 80 days at 15±1℃ and 30±1℃. The results were summarized as follows ; 1. The amount of amino-nitrogen and pH of fish sauce were almost unchanged during storage. 2. Mininum concentration of salt for bacteriostatic activity was 9%(w/w) regardless of addition of benzoic acid. 3. The yields of amino-nitrogen were 63.1% for the hydrolysate prepared without enzyme, 79.7% for that with bromelain, 69.9% with ficin, 74.3% with papaya protease, and 78.1% with enzyme mixture, respectively. 4. The contents of amino-nitrogen were 4510.0㎎% on the dry basis for the product prepared by autolysis, 5483.2㎎% for that prepared with bromelain, 5305.7㎎% with ficin, 4994.1㎎% with papaya protease and 5582.3㎎% with the enzyme mixture, respectively. 5. The contents of crude protein were 51.35% on the dry basis for the product prepared by autolysis and 55 to 59% for prepared with commercial enzymes. 6. The hydrolysate prepared with the enzyme mixture revealed a little stronger meaty taste than any other products. 7. The level of crude protein in residues was still high (69.5-77.2% on the dry basis) and might be originated from the added vital wheat gluten.
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최수일,한봉호,김병삼,김장양,박상민 한국수산학회 1986 한국수산과학회지 Vol.19 No.1
A study on the rapid fermentation of fish sauce has been carried out for effective utilization of sardine. The frozen sardine was thawed at room temperature, chopped, homogenized with equal amount of water and then hydrolyzed by addition of commercial proteolytic enzymes such as bromelain, papaya protease, ficin and a enzyme mixture under different conditions of hydrolysis. The effect of wheat gluten for masking fishy odor and color development during thermal treatment were also tested. The reaction mixture was heated for 30 minutes at 100℃ for enzyme inactivation, pasteurization and color development and then centrifuged for 20 minutes at 4,000 rpm. Finally, table salt and benzoic acid were added for bacteriostatic effect. The results were summarized as follows ; 1. The hydrolyzing temperature, time, pH and the concentration of enzymes based on the weight of whole sardine for optimal hydrolysis were as follows: autolysis, 52.5℃, 4 hours, pH 8.0: with 0.25% bromelain, 52.5℃, 4 hours, pH 6.6 :with 0.25% ficin, 52.5℃, 4 hours, pH 6.8: with 0.3% papaya protease, 52.5℃, 4 hours, pH 6.6: with 6% enzyme mixture, 52.5℃, 4 hours, pH 6.9, respectively. But pH control was not much beneficial in increasing yield. 2. The hydrolytic reaction of chopped sardine with proteolytic enzymes could be interpreted as a first order reaction that devided into 2 periods with different reaction rate constants. Q_(10) values of the first period prior to 4 hours were 1.23 to 1.31, and those of post 4 hours were 1.25 to 1.55. The corresponding activation energies were 1.81×10⁴ to 2.34X10⁴kJ/kmol and 1.92×10⁴ to 3.77×10⁴kJ/k㏖, respectively. 3. The reasonable amount of 75% vital wheat gluten for addition was 9% of chopped sardine. 4. The dark brown color was mainly developed during the thermal treatment for 30 minutes at 100℃ and not changed during storage.
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최수일,한봉호,김병삼 한국수산학회 1983 한국수산과학회지 Vol.16 No.4
A study on the color changes of fish meat during drying was conducted using fishes with different lipid contents, such as Alaska polllack as lean fish, conger eel as white fleshed fatty fish, and sardine as dark fleshed fatty fish. The fish meat was dried in a forced air dryer for 20 hours at 40, 55 and 70��. The air velocity was 0.4m/ssc and the relative humidity air was controlled to a constant value in the range of 10 to 50%. The color changes were evaluated with the brown color densities developed by lipid oxidation and Maillard reaction. The predominant reaction for the brown color developed during drying was lipid oxidation. The more the lipid content of fish and the higher the drying temperature were, the more violent the oxidative reaction of lipid was. The rate of lipid oxidation during drying at 40 and 55�� was affected by the relative humidity of air and was the slowest around 30%. But no remarkable influence of relative humidity on the rate of lipid oxidation could be confirmed during drying at 70��. It seemed that rate of lipid oxidation at higher temperature was more sensitive to the temperature than the relative humidity of air. Maillard reaction showed not so significant influence on the color changes of fish meat during dying. The rate of reaction was increased with increasing relative humidity of air the range of 10 to 50%.
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최수일,김종철,한봉호,김병삼,배태진,조현덕 한국수산학회 1990 한국수산과학회지 Vol.23 No.2
A rapid processing method for fish sauce of high quality stability and favorable flavor was investigated using mackerel waste as starting material. The chopped waste was homogenized with water and hydrolyzed by commercial proteolytic enzymes such as Complex enzyme-2000(2.18·10⁴U/g solid, Pacific Chem. Co.) and Alcalase (1.94·10⁴ U/g solid, Novo) in a cylindrical vessel with 4 baffles and 6-bladed turbine impeller. Optimal pH and temperature for the hydrolysis with Complex enzyme-2000 were 8.0 and 50℃ and those with Alcalase were 9.0 and 55℃. In both cases, the reasonable amount of added water and enzyme concentration based on the waste weight were 40%, 3% and hydrolyzing time was 100 min. Thermal treatment of the hydrolysate with 6% of invert sugar for 2 hours at 90℃ was adequated to inactivation of the enzymes and pasteurization of the hydrolysate. Flavor, taste and color of the hydrolysate were improved during the thermal treatment in which the browning reaction products might participate and result in antioxidative and bactericidal effects. Combined use of 0.005% of Caryophylli flos with 6% of invert sugar was also effective for the improvement of taste. Yield of the fish sauce based on the total nitrogen of the raw waste was 93.7-94.9%, and 87.6-87.9% of the total nitrogen in the fish sauce was in the from of amino nitrogen. The pH, salinity and histamine content of the fish sauce prepared with 15% of table salt were 6.1-6.2, 14.0-14.5% and less than 10㎎%, respectively. The fish sauce was stable on bacterial growth during the storage of 60 days at 26±3℃ and the quality was also maintained.
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