• Magazine of the Korean Society of Agricultural Engineers
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• v.17 no.4
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• pp.3970-3979
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• 1975

On account of the development of the high speed internal combustion engines, several methods for increasing burning velocity has been investigated lately. Installation of a squash area on a cylinder head is one of the simple and practical method to induce the strong tubulant flow of air-fuel mixtureinto a combustion chamber. In this study, a four-stroke engine used for agricultural purpose was tested as an experimental model. A mathematical model of the squash velocity was derived, and also, several characteristics of the squash phenomena during the motoring of the engine used as a modelwere investigated. The results obtained were as follows: (1) Mathematical model of squash velocity was established and cheked (2) Squaash velocity and engine speed were found to be proportional to the squash area while they were inversely proportional to the squash width. (3) Squash velocity and crank angle at which the squash velocity become its peak were influenced by the magnitude of squash clearance: increase of squash clearance made squash velocity reduced acd made the peak of the squash velocity for from the top dead center and (4) When the squash area is divided in small areas baving unit width along the squash section, squash velocity at each unit width was proportional to the magnitude of the squash distance covered by the unit width.

• Korean Journal of Applied Biomechanics
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• v.28 no.2
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• pp.109-117
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• 2018

Objective: To compare head and hand movement patterns during squash forehand motions between experts and less-skilled squash players. Method: Four experts and four less-skilled squash players participated in this study. They performed squash forehand swings and a VICON motion analysis system was used to obtain displacement and velocity data of the head and right hand during the movement. Mann-Whitney U-tests were performed to compare head and hand range of motion and peak velocity, and cross-correlation was performed to analyze the head-hand coordination pattern between groups in three movement directions. Results: In terms of head and hand kinematic data, experts had greater head range of motion during down swings than less-skilled squash players. Experts seemed to reach peak hand velocity at impact by reaching peak head velocity followed by hand peak velocity within a given temporal sequence. In terms of head-hand coordination patterns, both groups revealed high positive correlations in the medial-lateral direction, indicating a dominant allocentric coordination pattern. However, experts had uncoupled coordination patterns in the vertical direction and less-skilled squash players had high positive correlations. These results indicate that the head-hand movement pattern likely an important factor squash forehand movement. Conclusion: Analysis of head and hand movement patterns could be a key variable in squash training to reach expert-level performance.

• Korean journal of food and cookery science
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• v.30 no.2
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• pp.129-138
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• 2014

This research aimed to develope squash sikhye containing retrograded rice flour using response surface methodology. For this, nonlinear regression equation was calculated with the setting of independent variables as retrograded rice flour containing resistant starch and squash, and dependent variables as viscosity, sugar content, pH, color, and sensory attributes. Under the experimental condition, the quality characteristics of squash sikhye were found as 6.20~6.25 for pH, $14.00{\sim}17.33^{\circ}Brix$ for sweetness, 2.64~4.45 cP for viscosity, 57.51~60.18 for lightness, 4.94~7.52 for redness, and 50.98~60.29 for yellowness. It also was revealed overall acceptability in sensory evaluation rated as 9.67~10.83 out of 15 point. These results showed statistically significant differences in quality attributes with the increase of retrograded rice flour and squash(p<0.05). Thus, optimal mixing quantity of squash and retrograded rice flour for squash sikhye was identified as 114 g and 65 g, respectively. Comparison of sensory qualities of four samples, namely squash sikhye with and without retrograded rice, and two commercial products, showed that squash sikhye including retrograded rice flour had the best quality in terms of color, taste, mouth feeling, flavor and overall acceptability (p<0.05). Thus the squash sikhye with retrograded rice flour can be the potential products as a health benefit beverage for the old adult and the young generation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.1
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• pp.76-79
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• 2000

The effects of packaging conditions on freshness extension of squash (Cucurbita moscata) were investigated during 7-day storage at 2$0^{\circ}C$. Weight loss of squash packed with corrugated paperboard box (control) was 5.5%, and those of LDPE (low density polyethylene, Ф0.02 mm), LDPE (Ф0.04mm) film and EPS (expanded polystyrene) box were 0.9%, 0.8%, and 1.1%, respectively. Firmness of EPS was 11% higher than that of control, chlorophill content of squash packed with EPS box was 18.9% higher, and total ascorbic acid content of squash packed with EPS box was 29.4% higher than that of control. Quality of packed squash was not different between EPS packages and LDPE packages. Decay of control was 1~2 pieces per box, but was not found in the LDPE, EPS box. Preferences in overall appearences of LDPE, EPS box was better than those of control.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.815-823
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• 2011

This study was carried out to analyze the change of major nutrient components of spaghetti squash by boiling. The moisture, crude protein, fat, ash and carbohydrate contents in fresh squash were 94.2%, 0.6%, 0.1%, 0.7% and 4.4% respectively as against 95.1%, 0.5%, 0.1%, 0.5% and 3.8% in boiled squash. The decrease in protein and ash contents of the boiled sample were found to be significant. Major component of the minerals were potassium and the fresh and boiled squash had the contents of 330 mg and 256 mg, respectively. There were no differences of dietary fiber between the fresh and boiled squash. Beta-carotene contents of the fresh and boiled spaghetti squash were $0.69{\mu}g$ and $2.22{\mu}g$, respectively. The contents of tocopherol were decreased as like 4.3 mg and 2.0 mg. A total of 17 kinds of amino acids were isolated from squash and they were decreased by boiling and the high content of amino acids in order were aspartic acid, glutamic acid, arginine, lysine, and leucine in raw squash. Particularly, total amino acid of fresh squash were 6,739.5 mg per 100 g edible portion and higher than that of boiled squash(4,820.3 mg). Total polyphenolic compound of the fresh squash from $297.3{\mu}g/mg$ was slightly decreased to $253.3{\mu}g/mg$ by boiling.

• Proceedings of the Korean Society of Plant Pathology Conference
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• 2003.10a
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• pp.149.1-149
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• 2003

A lily strain of Cucumber mosaic virus (LK-CMV) was not able to systemically infect zucchini squash (Cucurbita pepo), while Fny strain of CMV (Fny-CMV) caused systemic mosaic and stunting symptom at 4 days post-inoculation on the same host species. The pathogenicity of LK-CMV in zucchini squash was investigated by reassortments of genomic RNAs of LK-CMV and Fny-CMV for infection, as well as by pseudorecombinants generated from biologically active transcripts of CDNA clones of LK-CMV and Fny-CMV, respectively. The assessments of pathogenicity for LK-CMV indicated that RNA2 of LK-CMV was responsible for systemic infection in zucchini squash. In the protoplast of zucchini squash, the RNA accumulations of all constructed pseudorecombinants were indistinguishable and LK-CMV replication was slightly lower than that of Fny-CMV, suggesting that the inability of LK-CMV to infect squash plants was responsible for the poor efficiency of virus movement, rather than the reduction of replication function.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.171-177
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• 2005

Nutritional compositions and antioxidative activity of Kabocha squash (Cucurvita maxima Duch) as health food were compared with those of pumpkin (Cucurvita moschata Duch). Kabocha squash had higher soluble solids and twofold harder flesh than pumpkin. Crude protein, crude lipid and total amino acid contents of Kabocha squash were higher than those of pumpkin. Major free sugar in Kabocha squash was sucrose, and its content were 2.1 times higher than that of pumpkin. Major organic acids of Kabocha squash and pumpkin were succinic and malic acid, respectively. Kabocha squash had higher amounts of vitamins $A,\;B_1,\;B_2,\;C$ and C than pumpkin, while both showed similar mineral contents except for iron. Contents of Total pectin and hydrochloric acid soluble pectin of Kabocha squash were 17.00 and 7.37 g/100 g AIS, respectively. In pumpkin, total pectin content was 25.14 g/100 g AIS, and water soluble pectin content was higher than those of other pectin fractions. Contents of carotenoid in Kabocha squash and pumpkin were 285.91 and 24,62 mg% d.b., respectively. Kabocha squash had higher electron-donating radical-scavenging activity, SOD-like activity and nitrite-scavenging effect than pumpkin.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.55 no.1
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• pp.47-57
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• 2010

More than 2,500 accessions of squash germplasm are preserved in the National Agrobidiversity Center of RDA, Korea. We investigated the ecological and morphological characteristics on 100 accessions of the squash germplasms with a low viability. Two typical types of oriental squash (Cucurbita moschata) and western squash (Cucurbita maxima) are possessed 89 and 11 accessions, respectively. The origin of 100 accessions was divided into three groups, group I (Korea landraces with 81 accessions), group II (Nepal with 15 accessions) and group III (Russia, Uzbekistan, Laos, and Mexico with each one accession). Seventy eight accessions germinated at $27^{\circ}C$ in growth chamber. Days to first flowering of the female and male flower ranged from 32 days to 67 days and 24 days to 55 days after planting, respectively. Vine length showed the largest variation ranging from 357.8 cm to 1,465 cm, also the average length of ten stem node range has a variable ranges from 92 cm to 217.5 cm. All regenerated squash accessions have an only collided tendril and have three to seven lateral shoots. The flattened globe-shaped squash is the most predominant and exhibited ordinarily round shaped, ball shaped, long oblong-shaped, elongated shape, and pear shape. The average weight of fruit ranged from 1.33 kg to 7.95 kg. Sugar contents showed 5.4~12.6 $Brix^{\circ}$ without ripening period.

• Korean Journal of Agricultural Science
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• v.45 no.4
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• pp.847-857
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• 2018

Recently, customers' demand and attention to dried agricultural products or foods have increased due to their convenience and nutritional values. Conventional drying methods such as solar drying and hot air drying have been most widely used for producing a large amount of dried agricultural products; however, those methods require quite a long time and high energy consumption. To compensate for these issues associated with conventional methods, dielectric heating such as microwave and radio frequency heating has been used as a supplemental method in the drying procedure. This study investigated the microwave drying characteristics of squash slices with different thicknesses under different microwave power intensities and determined the best drying model that could precisely describe the experimental drying curves of the squash slices. The squash was cut into slices with two different thicknesses (5 and 10 mm), and then, they were dried under different microwave power intensity ranges between 90 and 900 W with an increase interval of 90 W. Six drying models were tested to evaluate the fit to the experimental drying data, and the effective moisture diffusivity ($D_{eff}$) values of the squash slices under microwave drying were determined. The results clearly show that as the microwave power was increased, the drying time of both squash slices was significantly decreased, and the slope of the drying rate increased. The effective moisture diffusivity was also significantly related with the microwave power intensities and thicknesses of the slices. In addition, the Page model was most suitable to delineate the drying curves of both squash slices under different microwave power intensities.

• The Korean Journal of Cytopathology
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• v.17 no.2
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• pp.148-152
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• 2006

Due to its nuclear pleomorphism, knowledge regarding the cytological findings of cerebellar hemangioblastoma can lead to misdiagnosis when using squash specimens, which in other circumstances serves as a useful adjunct in the diagnosis of brain tumors on frozen section. We recently experienced the cytological findings of a cellular variant of cerebellar hemangioblastoma in a 51-year-old man. Squash specimens revealed scattered single tumor cells, with pleomorphic nuclei and cytoplasmic vacuoles, on a hemorrhagic background. The cellular clusters were composed of spindle-shaped endothelial cellsin addition to densely clustered stromal cells. Intranuclear inclusions were frequently seen. The nuclear pleomorphism, bubbly cytoplasmic vacuoles and presence of intranuclear inclusions, seen in the squash specimen, may increase the difficulty of frozen section diagnosis of cerebellar hemangioblastoma. Awareness of the cytologicalfindings of hemangioblastoma is needed to avoid the pitfalls in the intraoperative diagnosis of cerebellar hemangioblastomas.