• Journal of Wetlands Research
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• v.20 no.2
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• pp.181-189
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• 2018

This study was performed to analyze the dynamics and distributional condition of biological community and to support the basic information about the estuarine ecosystem management by using the intensively surveyed results by each taxon experts around Tamjin river. We analyzed the biological diversity, abundance, correlation among species, and ecological characteristics about 11 taxa groups including vegetation, fish, birds, mammals, etc. in the Tamjin river estuarine ecosystem. We classified vegetation types into 7 physiognomic types and 18 communities according to habitat conditions with the physical environments and salinity. In total, 1125 species including 9 species of endangered species were identified in research area. The species composition and distributional characteristics of each taxon were corresponded to the environmental characteristics of the estuarine ecosystem. Especially, the species diversity and distribution were clearly distinguished in the river according to the difference of the environmental factors such as flow rate, salinity, and soil. Despite the disturbance factors such as barrage and levees, the biodiversity and its distribution were evaluated to be high level under the current environmental conditions. However, loss or reduction of wildlife habitat due to reclamation, embankment, barrage installation and expansion of farmland has been identified as a major threat to the diversity and health of the local ecosystem. The results of this study can be used as a basic data to cope with various development pressure and damage crisis of the whole estuaries including Tamjin river.

• Korean Journal of Microbiology
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• v.35 no.2
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• pp.133-138
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• 1999

Essential amino acids involving in the active site ofthe cytidn~e deruninase from Bncillus subtilis ED 213 were determined by chemical modification studies. Tllc purified cytidine deruninase tiom Booillus subtilis ED 213 required the reduced form of Fe(lI)ion. since the enzyme was inhibited 43% by 1 mnM o-phenanthroline. Whereas the enzyme activity was activated up to 28% by 1 1 ethylenediaminetetraacetic acid. The cytidine deaninase activily was completely inhibited by 1 mM N-bromosuccinimide, chloramine-T, and p-chloromercuribenzoic acid (p-CMB), respectively. The enzyme activity was inhibited 36% by 1 mM pyridoxal-S-phosphale, and 31% by 1 mM l-ethy~-3-(3-dirneIhj~laminoprop}~~)c~bodiiamide and glycine inethyl ester. The enzyme activity was strongly inhibited 68% by 1 \mu$M \rho$-CMB and this inhibition of the enzyme activity with 1 \mu$M \rho$-CMB was completely reactivated by 5 mM cysleine as a reducing agent. We speculaled that tyrosine, methionine, cysteuie and/or serine residues are located ui or near ihe active site of the cytidine deruniuase from Bncilus subrilis ED 213 and indirectly related to lysine and/or glycine.

• Korean Journal of Clinical Laboratory Science
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• v.45 no.2
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• pp.73-76
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• 2013

Uvulopalatopharyngoplasty (UPPP) is one possibility for the treatment of Obstructive Sleep Apnea (OSA). The aim of this study was study the analysis of polysomnography of pre-UPPP and post-UPPP. All patients were evaluated by means of a physical examination, the epworth sleepiness scale (ESS), the beck depression inventory (BDI) and the nocturnal polysomnography (PSG) before surgery, and 6~12 months after surgery. A total of 15 patients were investigated. All underwent UPPP. The patients were between 26 and 62 years old ($mean{\pm}SD$; $39.7{\pm}10.9$) with a lean body mass index (BMI) of $mean{\pm}SD$; $26.2{\pm}3.0kg/m^2$. The comparison of sleep questionnaires showed that after UPPP, the patients had a significantly lower BMI ($26.2{\pm}3.0kg/m^2$ vs $26.0{\pm}3.4kg/m^2$, p=0.241), ESS ($10.0{\pm}5.4$ vs $6.9{\pm}3.2$, p=0.022), BDI ($9.2{\pm}8.2$ vs $4.2{\pm}4.3$, p=0.343) and higher blood pressure ($127.5{\pm}12.1$ vs $123.7{\pm}12.0$, p=0.272) compared to before UPPP. The comparison of sleep parameters showed that after UPPP, patients had a significantly lower stage N1 ($108.8{\pm}53.1$ vs $82.2{\pm}48.9$, p=0.016), lower sleep latency ($4.9{\pm}4.4$ vs $2.0{\pm}1.7$, p=0.083), a lower total arousal number ($210.6{\pm}90.3$ vs $147.1{\pm}87.3$, p=0.019), lower oxygen desaturation index (ODI) ($30.2{\pm}20.9$ vs $10.2{\pm}15.1$, p=0.006), lower apnea-hypopnea index (AHI) ($31.6{\pm}22.4$ vs $10.9{\pm}15.4$, p=0.005), and a lower respiratory disturbance index (RDI) ($37.4{\pm}21.3$ vs $18.5{\pm}16.5$, p=0.008) compared to after UPPP. The comparison of sleep parameters showed that after UPPP, patients had a significantly higher stage N2 ($154.0{\pm}39.9$ vs $180.5{\pm}49.5$, p=0.017), higher REM ($58.5{\pm}29.7$ vs $72.6{\pm}34.0$, p=0.249), higher $meanSaO_2$ ($94.3{\pm}2.0$ vs $95.9{\pm}0.9$, p=0.043), and higher $meanSaO_2$ ($79.3{\pm}8.5$ vs $83.1{\pm}7.9$, p=0.116) than before UPPP. After UPPP, 6 patients were cured, 2 showed marked improvement, and 7 did not improve. After surgery, the success of the treatment was at 53%. The subjective patient satisfaction was higher than before the surgery.

• Journal of Food Hygiene and Safety
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• v.24 no.2
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• pp.162-168
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• 2009

This study was conducted the analysis of food safety incidents between January 1998 and October 2008 using media reports. Total number of food safety incident was 569 through the study period. The average of food safety incident per year and month was 51.7and 4.9, respectively. The top 10 food types involved in the lists of food safety incidents were as follows; marine products, meat and meat products, confectionaries, beverages, special nutritional food, teas, noodles, soy and bean paste sauces, and milk and milk products etc. The top 10 single foods also were as follows; ready-to eats, meat, confectionary, health support foods, steeping tea, infant formula, meat products, ginseng products, foods for body weight control etc. Of the total 569 incidents, 247 (43.4%) were related with chemical hazards involving pesticide, food additives etc, biological hazards were 126 (22.1 %), and physical hazards were 97 (17.0%) incidents. In analysis stage in the food chain at which breakdown in food safety occurred, primary production were the most common stage with 364 (64%) incidents, and incidents at the manufacture handling and distribution stages were with 151 (26.5%), and 44 (7.7%), respectively. The results of this study can be used as a better data for risk analysis or food safety strategies.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.4
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• pp.160-171
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• 2016

The purpose of this study is to understand the way university students appreciate the meaning of life. The subjects were 1, 2, 3, and 4 grade students from four universities located in Gyeonggido and Gangwondo Provinces; This study was a descriptive research project conducted from March to June 2015 for the purpose of understanding how university students appreciate the meaning of life. The data, gathered from interviews with a number of university students, who are at the last stage of adolescence, were classified into 102 statements and 30 categories through a series of content analyses of certain subjects, such as the definition and importance of the meaning of life, the endeavor to make life meaningful, the moments they feel the meaning of life, and the methods they adopt to feel the meaning of life. We analyzed the ways in which university students appreciate the meaning of life. We hope this study will provide a small guide for them so that the meaning of their lives can be enriched and their feeling of well-being enhanced. In addition, it is necessary to develop appropriate measures for college students to deal with crises in their life and, thus, the results of this study could be used as an important material for the systematic development of support programs for college students. Finally, this study will provide the basis for multifaceted interventions designed to improve the physical and mental health of college students and help them to adapt to college life.

• Journal of Korean Home Economics Education Association
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• v.1 no.1
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• pp.53-62
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• 1989

Cooking practice is keenly related to not only the betterment of family health but to the improvement of dietary life. Cooking is a kind of practical skill and one is skill in it by repeated practice. The aim of cooking practice in school is to fix cooking method practically and scientifically, to acquire cooking skill. To achieve this aim there are many unrecognized or unsolved problems in the first-line schools. The problems and efficient ways of cooking practice in the middle and high school are as follows； 1. The aim of cooking practice： It should be first of all remembered that the practice is so practical that the knowledge and skill of cooking should be related to the future domestic life. Second, the practice should be able to serve the communal and national life by scientifying and improving life. 2. The content of the practice： First, it should be so arranged step by step that the content of each year should not be repeated. Second, the ratio of Korean cooking practice should be increased and the material of the practice should be chosen in consideration of the peculiarity of the community, seasons and economical problems so that it may be applied to the very day life. Third, to improve dietary life, the practice should be a way of the simplification of dietary life, of the nutritional efficiency. Forth, for the betterment of physical condition of the family the practice should involve balanced dietary plans and dietary therapy. 3. Teaching method： First, the practice should be scientific and comprehensive in consideration of not only cooking skills but also knowledge of nutrition. Second, micro-class system should be adopted, and practice labor should be allotted each student to develop cooperative attitude and the sense of responsibility. Third, in addition to the practice conducted in a body, comparative cooking, applicable cooking and experimental ability and the content of the text. Fourth, teachers should let the students examine and find problems by bringing them to a focus on the basis of theory. 4. Administration method： First, the practice schedule should be planned that a class has practices at least more than twice a semester. Second, two hours of class should be continued without cessation after beforehand survey and theory study. Third, facilities and utensils for practice should be enlarged. That is, cooking practice rooms, tools, utensils should be prepared. Fourth, enough cost of practice should be secured. The above mentioned points show the present situation and problems with which cooking practice teaching is confronted. In order to normalize cooking practice teaching, the first-line schools should give the above mentioned problems their careful consideration and improve the present situation so that efficient, creative, practical cooking practice will be possible.

• Journal of Nutrition and Health
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• v.41 no.8
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• pp.809-817
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• 2008

This study was conducted to provide basic information snack intake frequency, eating patterns and current dental caries in high school students. A total of 626 students (333 males, 293 females) in Gimhae city participated in this study. The survey conducted by using a self-administered questionnaire in January, 2008. Dental caries-related information was obtained during the students' physical examination at the designated clinical hospital in 2007. The results were as follows. Sixty three point nine percent of the students were shown to have dental caries, which includes a sealant. The average number of dental caries was 3.1, which was greater in female than in male students (p < 0.001). Eighty six percent of the students were shown to maintain correct toothbrushing habits to prevent dental caries. Twenty percent of the participants brushed there teeth ‘instantly’ a meal or snack, and 27.3% of the participants brushed there teeth, gum and tongue, and 58.9% of the participants received toothbrushing education. In snack intake frequency, participants with no dental caries had preference to white milk whereas those with dental caries had preference to snacks such as chewing gums and carbonated beverages. Female students were shown to have more dental caries maybe because of their higher snack intake frequency in chocolate, cookies and chips, yoghurt and ice-cream. Dental caries did not affect eating behaviors. This study suggests that more education for correct toothbrushing and cariogenic and detergent foods are needed for better dental hygiene.

• Korean Journal of Community Nutrition
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• v.23 no.2
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• pp.148-161
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• 2018

Objectives: This study examined the effects of nutrition education and exercise therapies on the hematological status and diabetes knowledge of diabetic patients. For this purpose, a 12-week intensive management program was provided to diabetic patients participating in an exercise program in S health subcenter in Kwangju city and the effects were analyzed. Methods: The subjects were 26 diabetic patients, who provided written informed consent. As a preliminary survey, this study examined the general characteristics, physical status, obesity, blood pressure, hematological status, daily activity level, diabetes knowledge, diet performance, and barriers to diet therapy. After the 12-week intensive management program was completed, a post-test was conducted in the same way as the preliminary test. The data were analyzed with using SPSS 18.0. The data from this study are presented as the mean${\pm}$standard deviation. A paired t-test was conducted to compare differences in the means before and after the program. Statistical significance was set to p<0.05. Results: The results of the program are presented as follows. The HDL-cholesterol levels changed from $39.8{\pm}10.5mg/dL$ to $48.3{\pm}13.1mg/dL$, showing a significant increase (p<0.001). The blood sugar 2 hours after a meal changed from $175.2{\pm}67.1mg/dL$ to $140.5{\pm}42.5mg/dL$, showing a significant decrease (p=0.014). The glycosylated hemoglobin levels decreased significantly from $6.7{\pm}1.1%$ to $6.3{\pm}1.0%$ (p=0.010). The total scores of the daily activity levels increased significantly from $3.8{\pm}2.4$ to $4.8{\pm}2.5$ (p=0.040). The scores of knowledge on diabetes increased from $11.5{\pm}3.6$ to $14.0{\pm}3.8$ (p=0.001). The scores of knowledge on diet therapy changed from $6.7{\pm}2.2$ to $7.9{\pm}1.7$, showing a significant increase (p=0.027). Conclusions: The 12-week intensive management program intervened by nutrition education and exercise therapies induced positive changes to the HDL-cholesterol, blood sugar 2 hours after a meal, glycosylated hemoglobin, daily activity levels, and knowledge on diabetes.

• Journal of Digital Convergence
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• v.14 no.4
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• pp.101-110
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• 2016

With the result of Korean national senior's real life state survey analysis that is triennially conducted based on Article 5 of Welfare of the Aged Act, this study categorized the senior according to age norm cognition, and figured out the characteristic of each category, and analyzed their needs for life satisfaction and hoping activities. Because the senior at present are on higher level of health, education, and economy than 20 to 30 years ago, it is about time to repeat discussion about the policies established in the past in terms of society, culture, industry, welfare, employment, and participation as a convergence approach. As a result of analysis study, the senior divided into three groups:, resignation type, progressiveness type, and saving appearances type. Their life satisfaction level and hoping activities by senior segment groups are different. By results of this study, the preservation of income for senior will be needed, and they don't want volunteer activities so that there are another policy system will be needed to vitalize senior's social participation for their healthy physical and mental life. Korean senior were satisfied with family members relationship, -although Korean senior's life satisfaction level is not higher so that the new policy to care senior by senior system will be reviewed more actively.

• Applied Chemistry for Engineering
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• v.25 no.4
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• pp.374-379
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• 2014

After completing deacidification process and evacuating rest of solvent, white fine particles of MgO are found on the surface of archival materials, such as books and documents. When MgO particles remain on the surface of archives, instead of being well dispersed and absorbed into cellulose fiber of archives, such white fine particles are found. These particles have raised concerns for employees' deacidification environment and their health; however, the concerns have not been addressed. To find the cause of white fine particles on the surface of archives after deacidification process and to propose the its solution, an acidic paper and wood free paper were applied with deacidifying chemicals. We analyzed the domestic and abroad deacidifying chemicals' physical properties and conducted deacidifcation processes to find effects of different contents and sizes of MgO on white fine particles. When the size of MgO particle was 847 nm, there was significantly less amount of white fine particles on the surface of archival materials. This means that the size of MgO particle plays a significant role in producing white fine particles on the surface of archives.