The bacterial soft-rot disease is one of the most critical diseases in vegetables such as Chinese cabbage. The researchers isolated two bacteria (Pseudomonas kribbensis and Pantoea vagans) from diseased tissue samples of Chinese cabbages and confirmed them as being the strains that cause soft-rot disease. Lactic-acid bacteria (LAB), were screened and used to control soft-rot disease bacteria. The researchers tested the treatments with hypochlorous acid water (HAW) and LAB supernatant to control soft-rot disease bacteria. The tests confirmed that treatments with the HAW (over 120 ppm) or LAB (Lactobacillus plantarum PL203) culture supernatants (0.5 mL) completely controlled both P. kribbensis and P. vagans.

고무화합물 형태로 구성된 조영제의 병에 Syringe Connector의 Spike를 연결 시 고무의 찢김 정도를 알아보고 찢김 및 분쇄로 인한 합성고무의 혼입 유무와 분쇄된 합성고무가 검출 시 분쇄물의 크기를 실험을 통해 알아보고자 하였다. 그 결과 찢김 정도의 경우 Syringe Connector의 끝과 최초 접촉하는 앞면이 약 3.14±0.04 ㎜로 뒷면 보다 많이 찢겼으며, 실험 대상인 10 병의 조영제에서 평균 7 개에서 15 개로 모두 분쇄물이 검출되었다. 검출된 분쇄물을 이용하여 크기를 측정한 결과 평균크기는 약 7.89±0.31 ㎛이었다. 향 후 다양한 실험 및 분석방법을 통한 추가실험과 더불어 흡인된 분쇄물 차단을 위한 미세 필터타입 자동주입장치의 개발이 필요하며, 분쇄물 유입 시 치명적 사고를 대비하여 관련기관의 관심 또한 필요할 것으로 사료된다.

An unbalance of rice productions and consumptions caused serious problems in both of agricultural area and grain market of korea. In recently, various efforts for rice processing products such as rice noodles and rice wines are in progress to overcome the unstable rice market. Among them, waxy rice is predominant items in processing rice. However, varietal features of starch viscosity are not considered in the processing industries and rice breeding field. In this study, 12 waxy rices and 2 cultivars Ilmibyeo(japonica) and IR72(Indica) were studied for physicochemical and amylogram to characterize the use of waxy rices. The amylose contents of waxy rices were from 7.1 to 8.1% with soft gel consistency and relatively low alkali digestion value(1.4% KOH) compare to Ilmibyeo. In the amylogram analysis(RVU) of waxy rices, unlikely normal rices, very fast peak time(about 3.5 min.) was obtained compare to that of 6.2 min. of Ilmibyeo. And 2 to 3 groups were classified based on peak viscosity and consitency of RVU. Wangchal, Odorokimochi and Hangangchal showed relatively high peak viscosity seemed not suitable for rice cake due to the hardness speed. And most of waxy rices developed in korea were believed to be suitable for oil fried cakes(Hankwa) because of a certain grade of starch degradation speed. And Mochiminori and Midoromochi originated from japan could be a good sources in waxy rice breeding program to improve the cooking properties especially in slow down of hardness speed with very low peak viscosity, hot viscosity and cool viscosity.