• Korean Journal Plant Pathology
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• v.11 no.2
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• pp.139-145
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• 1995

경남지방에서 벼도열병균 race의 분포상황을 알기 위하여 1990∼1994년 5개년간 경남지역의 재배품종 잎동열병 병반에서단포자 분리하여 얻은 균주 509 균주를 사용하여 연도별 race 분포상황을 조사한 결과는 다음과 같다. 도내에 분포한 race의 종류는 총 33종류였다. 이 중 KI 100군 race가 16종류로 연차간 분포변동이 심하였고, KI 400군 race가 6종류, KJ 100군 race가 4종류, KI 300군 race가 3종류, KJ 200군 race 2종류, race KJ-301 및 race KJ-401이 각각 1종류씩이었다. KI 및 KJ race의 분포 비율은 각각 11.5∼29.9%와 70.1∼88.5%로 KJ race의 분포밀도가 높았고 분포밀도가 높은 race는 KJ-401 및 KJ-301로 전 race의 26.7∼57.3%를 차지하였다. 지대별 race 구성 특징은 산간 지대에서는 KI race의 분포밀도가 27.3%로 해안지대 6.8%에 비해 훨씬 높았고 KJ 100군 race도 27.7%로 해안지대 11.7%보다 분포비율이 높았다. 반대로 KJ 200군 race는 해안지대가 22.0%로 산간지대 9.7%보다 아주 높았다. 조사기간중 재배된 벼품종과 race의 분포변동을 미루어 보아 race의 분포는 재배된 벼의 도열병균 race에 대한 반응형과 관련이 있을 것으로 사료된다.

• Journal of Physiology & Pathology in Korean Medicine
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• v.28 no.1
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• pp.69-75
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• 2014

Osteoarthritis is a disease that has considerable effect on both individuals and economy. The number of osteoarthritis patients are gradually increasing as people get to enjoy longevity. This study was conducted to examine 30 osteoarthritis patients. Following is the report which shows the effectiveness of KJ27 based on statistical data analysis. Among 5 who have reported that they were not able to walk or use their knees at all, 80% of them were completely recovered. Among 18 who have stated that it was very hard for them to walk for more than a kilometer, 66.7% were completely recovered. Among 7 who have reported that it was little bit difficult for them to walk, 71.4% were completely recovered. Among 25 out of 30 who were very unsatisfied with former treatments, 70% of them stated that they were very satisfied with KJ27 treatments, and 30% of them stated that they were satisfied with it. Among 5 who had not had any type of osteoarthritis treatments, 100% have stated that they were very satisfied with the treatment. 18 patients who were under this treatment for a month were completely recovered; 10 patients who were under this treatment for 2 months were completely recovered; and finally 2 patients who were under this treatment for 3 months and longer were completely recovered. It is not clearly understood whether KJ27 will eradicate the entire symptoms of osteoarthritis, yet. Numerous case studies and experiments should be conducted to improve and apply KJ27.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.1
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• pp.104-110
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• 2015

In order to develop new Kalopanax pictus shoot Jangajji (KJ) with low salt concentration, physicochemical changes of KJ soaked at different concentration of soybean sauce (10~50%) were investigated for 50 days. The pH of KJ increased significantly with increasing concentration of soybean sauce in soaking solution (P<0.05). Titratable acidity and NaCl concentration of all KJ increased during storage for 50 days at $10^{\circ}C$. The total bacterial count slowly increased during early storage time and reached its highest level (4.74 log CFU/g) after storage for 30 days. KJ-20 (KJ added with 20% soy sauce) showed the highest scores for taste, flavor, texture, and overall acceptability. The total polyphenol and flavonoid contents of KJ extract increased with increasing concentration of soybean sauce. DPPH and ABTS radical scavenging activities of KJ extract were 27.22% and 38.37% (control), 40.74% and 43.65% (KJ-10), 41.79% and 50.37% (KJ-20), 43.09% and 52.60% (KJ-30), 48.62% and 53.45% (KJ-40), and 50.85% and 60.79% (KJ-50), respectively.

• Korean journal of food and cookery science
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• v.27 no.1
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• pp.55-62
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• 2011

The aim of this study was to investigate the effects of UV-B irradiation on the physicochemical characteristics of oyster mushrooms (Pleurotus ostreatus). Vitamin $D_2$ concentration, weight loss rate, color value, total plate counts and consumer acceptability of irradiated oyster mushrooms were measured. UV-B irradiation at doses of $0\;kj/m^2$, $20\;kj/m^2$ and $40\;kj/m^2$, significantly increased the vitamin $D_2$ concentrations from $0\;{\mu}g/g$ dry weight (control) to $85.87\;{\mu}g/g$ dw and $116.28\;{\mu}g/g$ dw, respectively, at 5% level. Rate of weight loss was also significantly increased from 0% (control) to 2.21% and 4.31% at $20\;kj/m^2$ and $40\;kj/m^2$ UV-B irradiation, respectively, at 5% level. Although there was no significant difference between the UV-B irradiated groups, total plate counts were significantly decreased from $1.0{\times}10^5$ (control) to $9.4{\times}10^3$ and $1.9{\times}10^3$at $20\;kj/m^2$ and $40\;kj/m^2$ of UV-B irradiation, respectively, at 5% level. There was no significant difference in L values and consumer acceptability between the groups. Therefore, UV-B irradiated oyster mushrooms could be used as health promoting ingredients for many foods.

• Journal of Life Science
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• v.27 no.10
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• pp.1161-1167
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• 2017

In order to find a new antimicrobial bacterium, we performed screening for antimicrobial activity of bacteria isolated from the eggs of a sea hare. The newly identified strain was designated as Phaeobacter inhibens KJ-2, based on the biochemical characterization and 16S rRNA gene sequence analysis. A colony of P. inhibens KJ-2 showed a circular and ruler-like smooth form at the edge, and a brown color. However, when maintained with a longer incubation time, its coloring was transformed into dark brown. From the result of SEM, P. inhibens KJ-2 is a bacillus which has a length of $0.8{\sim}1.0{\mu}m$ and a width of $0.4{\sim}0.6{\mu}m$. The optimal growth and antimicrobial activity were observed by shaking the culture for 24 hr at $20^{\circ}C$, which showed potent activity against pathogenic bacteria including Vibrio logei, Vibrio campbellii, Vibrio mimicus, Vibrio vulnificus, and Vibrio salmonicida. The antimicrobial activity was proportional to the amount of produced acylated homoserine lactones (AHLs). Therefore, we suggest that production of antimicrobial materials from P. inhibens KJ-2 is regulated by Quorum sensing (QS).

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.1
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• pp.262-272
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• 2015

The aim of this study is to analysis factors that determine the competitiveness of container ports using the KJ and AHP methods. For this, 54 detailed attributing factors were identified both by previous studies and port users. 24 attributing factors were identified by a group of port experts. also, These were grouped 18 detailed attributing factors into 6 attributing factors by a group of port experts using the KJ method. These were made into a model of hierarchical structure with 3 levels, taking 1 goal factor, 6 evaluation factors and 18 detailed evaluation factors. The collected date of questionnaires were analyzed by a group of port experts using the AHP method. The analysis result of the evaluation factors in container port shows that port cargo volume is the most important factor, followed by port location, port cost, port service, port facility and port management. The analysis results of detailed evaluation factors in container port shows that import and export cargo volume is the most important factor, followed by transshipment cargo volume, distance from main trunk, cargo handling cost, distance from the point of importing and exporting, speediness of cargo handling, stability of cargo handling, vessel/cargo cost in port entry and leaving, punctuality in port entry and leaving, number and length of berth, collateral service cost, terminal area, hinterland accessibility, ability of terminal operation company, front depth of berth, etc.

• Korean Journal of Food Science and Technology
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• v.54 no.4
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• pp.431-436
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• 2022

This study optimized the finely ground meat ball analogue formulation by a series of experiments. Replacing isolated soy protein (ISP) to isolated mung bean protein (IMP) in total 27% protein caused an increase in hardness while adhesiveness, springiness, and chewiness were decreased (p<0.05), and the best ISP to IMP ratio was 10:17. When protein content was changed from 19% (w/w) to 31% (w/w) with the best ISP:IMP ratio, adhesiveness was increased with decreasing protein content, but all texture profiles were greatly decreased comparing to control (p<0.05). To modify texture of plant meat ball, potato starch (PS), κ-carrageenan (KC), methyl cellulose (MC), konjac (KJ), and potato protein (PP) were applied in formulation. Finally, KJ and MC were combined with and without PP in formulation. As a result, 0.5% KJ+MC+PP and 1% KJ+MC were best formulation for plant meat ball, nevertheless, highly harder texture than control must be regulated which warranted further exploration.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.6
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• pp.769-776
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• 2004

Data from 24 feeding trials conducted on lactating cattle from different institutes across India were subjected to regression analysis to derive requirements of ME, TDN, CP and DCP for maintenance, milk production and body weight gain. Maintenance requirements for ME, TDN, CP and DCP were 598 KJ, 39.5 g, 6.27 g and 2.90 g/kg $W^{0.75}$, respectively and the corresponding requirements for production of 1 kg 4% FCM were 5,023 KJ, 332 g, 82 g and 58 g. The corresponding requirements for one g gain in BW were 27 KJ, 1.78 g, 0.44 g and 0.19 g. Regression equations had high $R^{2}$ values (0.67 to 0.90) and the equations (Fvalue) as well as coefficients were highly significant (p<0.001). Regressed values were used to develop feeding standards. Derived values matched well with the actual intake versus performance of animals under diverse feeding conditions. The new standards so derived predicted requirements and intake of nutrients for different production levels better than existing feeding standards; as these are based on a more thorough analysis of a larger database, the new feeding standards will be appropriate for wide use in India.

• Korean Journal of Food Science and Technology
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• v.53 no.4
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• pp.446-453
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• 2021

This study examined the antioxidant activities of noni juice (NJ) extracts using various ethanol ratios and quality characteristics of Konjak jelly (KJ) supplemented with NJ. The total polyphenol content of 0% EtOH extract (EE) was higher than that of the other samples. The 100% EE contained the highest amount of total flavonoids. The 50% EE showed higher DPPH radical scavenging activity (SA) than the other samples. ABTS⁺ radical SA was the highest at 100% EE. The pH and moisture content of KJ decreased as the amount of NJ increased. The sugar content of KJ increased with an increase in the amount of NJ. Hardness and gumminess showed an increasing tendency, while L and b values decreased with the addition of NJ. Regarding consumer acceptability, 25% noni KJ was evaluated to be high in color and flavor. As a result, KJ containing 25% NJ was suitable for increasing consumer acceptability and functionality of KJ.

• Journal of the Korea Institute of Building Construction
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• v.9 no.4
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• pp.139-145
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• 2009

This study presents an estimation of the strength development of concrete considering the equivalent age using fine particle cement (FC), which is manufactured according to the classification process. Contents and W/B were considered as experimental parameters. The strength considering the equivalent age is gradually increased, and the deviation of the strength according to W/C is increased with decrease of W/C in accordance with the replacement of the fine particle cement. For estimating the apparent activation energy (Ea) considering setting time and blame fineness of cement, Ea of the FC based on setting time is calculated with $27.6{\sim}28.9$ KJ/mol, which is somewhat similar to that of OPC, while by applying Ea based on blame fineness, Ea is increased with increase of FC contents, and is calculated with $40{\sim}56$ KJ/mol. Good agreement is obtained by applying Ea based on setting time, while there was remarkable variation between calculated value and measured value when Ea based on blame fineness. Therefore, it is necessary to add influencing factors in existing Ea to enhance the accuracy of the estimation.