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황금배 品種의 單一品種 果園을 위한 콩배 受粉樹 移用에 관한 硏究
沈慶久,河有美,李俊馥,崔勇洵 성균관대학교 생명과학자원연구소 1994 生命資源科學硏究 Vol.1 No.1
Fauriei pear(Pyrus fauriei Nakai) potentially useful as pollenizers in single-cultivar `Hwangkuembae' orchard was evaluated for their flowering times and pollen germination(%). Their efficiency in the setting of fruits following controlled pollinations on 'Hwangkuembae' at Fruit Tree Research Institute in Suwon was also examined. The obtained results are as followes ; (1) Flowering times of SKK 1 was from April 21 and that of them corresponded to that of 'Hwangkuembae'. (2) Pollen germination (%) of SKK 1 using as pollenizer of 'Hwangkuembae' was over 90%. Therefore Based on these factors, folwering times and pollen germination, SKK 1 was found to be promising as pollenizer for single-cultivar 'Hwangkuembae' orchard. (3) Percentage of fruit setting in 'Hwangkuembae' pollinated with Fauriei pear showed 71.9%. And there was no statistically significant difference in the fruit diameter(cm), fruit height(cm), fruit index, fruit weight (g), soluble solid(˚BX), acidity(pH), and fruit hardness (kg/㎠) of 'Hwangkuembae' pollinated with Fauriei pear (4) Percentages of fruit setting in 'Hwangkuembae' pollnated with Fauriei pear corresponding to flowering times of 'Hwangkuembae', was 871.9% and no statistically significant difference in fruit quality. On the bases of flowering times, pollen germination(%), efficient fruit set(%), and no statistically significant difference in fruit quality, Fauriei pear(Pyrus fauriei Nakai) is promising as pollenizers for single-cultivar 'Hwangkuembae' orchard.
Kyung-Hyung Ku,Kyung-A Lee,Jae-Bok Park 한국식품영양과학회 2012 Preventive Nutrition and Food Science Vol.17 No.1
This study investigated the heat level rating of several varieties of Korean red peppers. The chemical constitution of Korean red pepper samples were as follows: 0.54~290.15 mg% capsaicinoids, 79.22~139.09 ASTA value, and 16.76~29.92% free sugar content. The heat level of the Korean red pepper samples was evaluated by trained panelists and the correlation coefficient and F value (0.001%) of the panelist’s results were determined to be significant. In the principle component analysis (PCA), PC1 (capsaicinoids) and PC2 (free sugar) were shown to represent 31.98% and 25.77% of the total variance, respectively. The results of panelists trained for red pepper heat rating were evaluated using analysis of variance and correlation analysis. The trained panelists showed a high F value (p=0.05) and high correlation coefficient. A high correlation efficient of 0.84~0.93 for the test samples with a 40 Scoville heat unit (32,000 SHU red pepper powder) was reported in the sensory evaluation of the Korean red pepper heat level by a trained panel. However, the panel showed a low correlation efficiency of 0.70 R² when the 60 SHU test samples were included in the analysis.
Ku, Kyung-Hyung,Lee, Kyung-A,Park, Jae-Bok The Korean Society of Food Science and Nutrition 2012 Preventive Nutrition and Food Science Vol.17 No.1
This study investigated the heat level rating of several varieties of Korean red peppers. The chemical constitution of Korean red pepper samples were as follows: 0.54~290.15 mg% capsaicinoids, 79.22~139.09 ASTA value, and 16.76~29.92% free sugar content. The heat level of the Korean red pepper samples was evaluated by trained panelists and the correlation coefficient and F value (0.001%) of the panelist’s results were determined to be significant. In the principle component analysis (PCA), PC1 (capsaicinoids) and PC2 (free sugar) were shown to represent 31.98% and 25.77% of the total variance, respectively. The results of panelists trained for red pepper heat rating were evaluated using analysis of variance and correlation analysis. The trained panelists showed a high F value (p=0.05) and high correlation coefficient. A high correlation efficient of 0.84~0.93 for the test samples with a 40 Scoville heat unit (32,000 SHU red pepper powder) was reported in the sensory evaluation of the Korean red pepper heat level by a trained panel. However, the panel showed a low correlation efficiency of 0.70 $R^2$ when the 60 SHU test samples were included in the analysis.
KU, Bok-Kyung,KIM, Soon-Bok,MOON, Oun-Kyeong,LEE, Sang-Jin,LEE, Jong-Hwan,LYOO, Young-Soo,KIM, Hee-Jung,SUR, Jung-Hyang Japanese Society of Veterinary Science 2005 The Journal of veterinary medical science Vol.67 No.11
<P>In this study, we performed experiments to evaluate the extend of the process of apoptotic cell death by foot-and-mouth disease virus (FMDV). Apoptosis can also occur in some virus-infected cells, and ability of viruses to either inhibit or promote apoptosis may influence the pathologic outcome of infection. In this study, to determine if apoptosis plays a role in the outcome of FMDV infection in swine, we evaluated apoptosis in diseased tissues collected from pigs inoculated with two different stains of FMDV (O1 Campos and O Taiwan). And host cell DNA fragmentation in diseased tissue from animals which were infected with either virus was evaluated by occurrence of a laddering pattern characteristic of apoptosis. Infection of cultured keratinocytes from swine tongue failed to demonstrate apoptosis in the first few hours of infection, suggesting that cell-to-cell correlation between viral antigen and apoptotic changes, e.g. cytokine secretions by immune system cells, could be critical to initiating apoptosis. Consistent with this finding, we were able to detect the pro-inflammatory cytokine TNF-α in diseased tissues. A clear difference in the pathogenicity of the two different FMDV isolates to pigs was not demonstrated in our study.</P>
PCR법을 이용한 국내 분리 캠필로박터균에서 Guillain-Barre Syndrome 관련 galE 유전자 검출에 관한 연구
구복경 ( Bok Kyung Ku ),김혜지 ( Hae Ji Kim ),김영일 ( Young Il Kim ),최정수 ( Jung Soo Choi ),박미영 ( Mi Young Park ),권진욱 ( Jin Wook Kwon ),김용환 ( Yong Hwan Kim ),김종현 ( Jong Hyun Kim ),이영주 ( Young Joo Lee ),김은경 ( E 한국수의공중보건학회 2010 예방수의학회지 Vol.34 No.3
Guillain-Barre syndrome (GBS) is the most common cause of acute flaccid paralysis and autoimmune polyradiculo-neuropathy. Campylobacter jejuni is the most commonly identified infectious trigger for GBS. A sialic-acid containing lipopolysaccharide (LPS) of Campylobacter is thought to be involved in the triggering of GBS. The galE (UDP-galactoset-epimerase) gene of Campylobacter spp. is involved in the synthesis of LPS. In this study, we detected the galE gene in Campylobacter spp. responsible for triggering the onset of GBS. The PCR assay detected the presence of the gene in 14 of the 25 (56%) Campylobacter isolates from domestic chicken, 20 of the 28 (71.4%) Campylobacter isolates from imported chicken and 50 of the 51 (98%) Campylobacter isolates from human clinical samples. Also, the specific 497-bp region of galE sequence in Campylobacters responsible for triggering the onset of GBS was amplified from GBS patient. These results could provide evidence of the first GBS-related C. jejuni infection in Korea.