• Journal of the Korean Dietetic Association
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• v.15 no.2
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• pp.152-167
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• 2009

The purpose of this study was to evaluate changes in the microbiological safety of food ingredients supplied to elementary school food services during processing. For this purpose, fifteen food ingredients and twelve factories were chosen in the provinces of Daegu and Gyeongbuk. Total plate counts and coliform counts were reduced in the ingredients after washing, but they increased after packing. After packing, the following levels of total plate counts and coliforms were detected, respectively: peeled bellflower roots ($1.2{\sim}3.6{\times}10^6$, $3.1{\sim}4.6{\times}10^5$ CFU/g), blanched vegetables ($5.6{\times}10^3{\sim}2.0{\times}10^5$, <5~$1.5{\times}10^4$ CFU/g), soybean curd (<5~$5.4{\times}10^3$, <5~$2.2{\times}10^3$ CFU/g), buckwheat starch jelly (<5, <5 CFU/g), soybean sprouts ($1.2{\times}10^6{\sim}1.8{\times}10^7$, $2.4{\times}10^5{\sim}4.3{\times}10^6$ CFU/g), mackerel ($2.2{\times}10^2$, $1.3{\times}10^2$ CFU/g), chicken ($3.8{\times}10^4$, $6.7{\times}10^2$ CFU/g), pork ($6.7{\times}10^2$, <5 CFU/g), and beef ($9.4{\times}10^2{\sim}5.2{\times}10^4$, <5~$2.1{\times}10^3$ CFU/g). Generally, the microbiological safety of the food ingredients was better during the processing stage than during the other stages, with the exception of packing. Staphylococcus aureus, E. coli, and Bacillus cereus were detected in small amounts on the peeled bellflower roots, chicken, and pork, respectively. These results indicate that peeled bellflower roots, chicken, and pork need to be sanitized at the washing stage and cross contamination must be prevented at the packing stage.

• Journal of the Korean Society of Food Culture
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• v.30 no.3
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• pp.284-295
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• 2015

Records regarding beef cuisine and its tenderization were identified in 38 publications. Old cookbooks, agricultural texts, and Joseon's encyclopedias addressed the subject 411 times. The beef recipe was as follows: cutting 184 times, seasoning 112 times, moist heat cooking 196 times, dry heat cooking 129 times, and drying off 33 times. Recipe also used main ingredients 194 times, sub ingredients 203 times, garnish eight times, and stock six times. Regarding seasoning and flavoring materials, there were a total of 41 types of spices, tenderizers, and others written 839 times. There are two main types of tenderizing beef: physical and chemical methods. A total of 18 types of natural tenderizers were written 57 times in the recipe.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.4
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• pp.291-298
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• 1984

The extracted hagfish (Eptatretus burgeri) flesh lipid was separated into following fractions by column chromatography on Bio-beads SX-2 and Sephadex LH-20 prior to gab chromatographic analysis of their fatty acid compositions: polar lipid, triglyceride and free fatty acid. The major fatty acids of total lipid and triglyceride in hagfish were $C_{16:0},\;C_{16:1},\;and\;C_{18:1}$. The ratio of $C_{18:0}/C_{18:1}$ in the total lipid and triglyceride of hagfish was 0.1. The polar lipid of the hagfish muscle was mainly composed of phosphatidyl choline ($65.5\%$) and phosphatidyl ethanolamine ($28.0\%$). The triglyceride obtained was fractionated into four fractions by HPLC on the basis of partition numbers. Both the fatty acid composition and triglyceride composition on the basis of the total carbon number in the acyl chains of the triglyceride were analysed by the GLC. From the information obtained on triglyceride compositions based on the total carbon number by GLC and the partition number by HPLC and fatty acid composition by GLC, the combination of fatty acid in each triglycerides was estimated. A computer was used for estimation of the fatty acid combination in the triglyceride because hagfish lipid triglyceride was composed of various kinds of fatty acids. Fortyfour kinds of triglyceride were estimated. The major triglycerides in hagfish flesh lipid were found to those of ($1{\times}C_{16:0},\;2{\times}C_{18:1};\;13.5\%$), ($1{\times}C_{16:0},\;1{\times}C_{18:0},\;1{\times}C_{18:1};\;7.2\%$), ($1{\times}C_{16:1},\;2{\times}C_{18:1};\;5.4\%$), ($2{\times}C_{16:0},\;1{\times}C_{22:5};\;5.2\%$), ($1{\times}C_{14:0},\;2{\times}C_{18:1};\;4.5\%$), ($2{\times}C_{18:1},\;1{\times}C_{22:5};\;3.6\%$), ($1{\times}C_{14:0},\;1{\times}C_{18:0},\;1{\times}C_{18:1};\;2.7\%$) and ($1{\times}C_{14:0},\;1{\times}C_{16:0},\;1{\times}C_{18:2};\;2.2\%$).

• Korean Journal of Environmental Biology
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• v.25 no.4
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• pp.336-341
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• 2007

To investigate the variations of physico-chemical factors and microbial population, in ten stations at water region of coastal area of Chagwi-Do, Nutritive salts, water temperature, transparency, suspended solid, salinity, COD, DO, pH, heterotrophic bacteria, were analysed three times in September, November in 2004 and February in 2005. Heterotrophic bacteria in surface water was $3.5\times10^1\sim1.16\times10^3\;cfu\;mL^{-1}$, $0.4\times10^1\sim5.6\times10^1\;cfu\;mL^{-1}$, $0.4\times10^1\sim7.8\times10^1$ and bottom water counted $4.5\times10^1\sim1.0\times10^3\;cfu\;mL^{-1}$, $1.2\times10^1\sim1.5\times10^2\;cfu\;mL^{-1}$, $0.4\times10^1\sim4.4\times10^1\;cfu\;mL^{-1}$ in September, November 2004 and February 2005, respectively. The dominant species isolated from the coastal area of Chagwi-Do were identified to be Vibrio spp., Pseudoalteromonas spp. Psuedomonas spp, Bacillus spp., Alteromonas spp., Aeromonas spp., Psychrobacter spp., and Flavobacterium spp.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2001.11b
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• pp.43-48
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• 2001

This study was investigated to find out the optimum planting densities of Scutellaria baicalensis GEORGE about growth characters, yield components and yield at 3 planting densities by direct sowing cultivated after barley Stem length was long In dense planting of 20$\times$10cm and short in spacious planting of 30$\times$10cm and 40$\times$10cm by direct sowing cultivated after barley. Stem diameter was thick in spacious planting of 30$\times$10cm and 40$\times$10cm and was thin in dense planting of 20$\times$cm by direct sewing cultivated after barley. Length and dry weight of root per plant were decreased in dense planting of 20$\times$10cm and were increased in spacious planting of 30$\times$10cm and 40$\times$10cm by direct sowing cultivated after barley. Yield of dry root was highest in optimum planting density(30$\times$10cm:33 plants/$m^2$) by direct sowing cultivated after barley. The correlation coefficient between number of planting plant and stem length showed highly positive correlation. These characters of stem diameter, number of branches, main root length and yield of dry root mentioned above showed negative correlations with planting plants.

• Applied Biological Chemistry
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• v.33 no.1
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• pp.39-42
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• 1990

The properties of amylose of cow pea starch were investigated. Amylose content of cow pea was 25.1 % and iodine binding capacity was 20.2 %. The ${\beta}-amylolysis$ limit of the amylose was 82.3%. The limiting viscosity number of the amylose fraction was 204 ml/g and the corresponding average degree of polymerization was 1,510 glucose units. The percent distribution of molecular weight of the amylose by gel chromatography was $1{\times}10^4$(0.7 %), $1{\times}10^4{\sim}4{\times}10^4$(4.1 %), $4{\times}10^4{\sim}5{\times}10^5$(44.6 %), $5{\times}10^5{\sim}4{\times}10^7$(49.6 % ).

• Journal of Korean Society of Forest Science
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• v.87 no.1
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• pp.90-97
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• 1998

This study was carried out to compare the characteristics of relative conductivity(RC) in the twenty-one deciduous broad-leaved species. The results obtained were summarized as follows : 1. The RC ranged from $3.18{\times}10^{-15}$ to $1.23{\times}10^{-10}m^2$ in deciduous broad-leaved species, and appeared different values in various portions of a tree and species. 2. In eight diffuse-porous species, the ranges of average RC were $3.49{\times}10^{-13}$ to $6.35{\times}10^{-11}m^2$ in stems. $4.89{\times}10^{-13}$ to $2.99{\times}10^{-11}m^2$ in branches, and $1.33{\times}10^{-13}$ to $9.42{\times}10^{-12}m^2$ in junction part between stem and branch. In thirteen ring-porous species, the RCs were $7.14{\times}10^{-13}$ to $4.76{\times}10^{-11}m^2$ in stems, $2.93{\times}10^{-13}$ to $3.91{\times}10^{-11}m^2$ in branches, and $1.14{\times}10^{-13}$ to $9.20{\times}10^{-12}m^2$ in junction part. 3. The RC and diameter of stem have no interrelation in eight diffuse-porous species. The RC of stem increased with decreasing diameter of stem in eleven ring-porous species except Fraxinus mandshurica and Maackia amurensis. 4. In five deciduous broad-leaved species, the RC of 1-year-old shoots(the leader and adjacent laterals ) ranged from $4.87{\times}10^{-13}$ to $8.41{\times}10^{-11}m^2$ in the leaders, and $7.93{\times}10^{-14}$ to $2.01{\times}10^{-11}m^2$ in the adjacent laterals. The RCs were much greater in the leaders than in the adjacent laterals because of the hydraulic dominance of the leader shoot.

• Journal of Broadcast Engineering
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• v.15 no.6
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• pp.815-829
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• 2010

In this paper, we propose a new $4{\times}4$ intra coding method by unidirectional prediction for improvement of intra-frame coding efficiency of H.264/AVC. There are $4{\times}4$, $8{\times}8$, and $16{\times}16$ intra prediction modes in the current H.264/AVC. For the $4{\times}4$ intra prediction, coding efficiency is achieved by accurate prediction with small block size in relatively complicated regions, and the $16{\times}16$ intra prediction method can predict more accurately compared to $4{\times}4$ intra prediction with only one directional information in relatively homogeneous regions. We propose a unidirectional $4{\times}4$ intra prediction method adopting a small-size prediction and one directional prediction approaches. In order to improve coding efficiency, the proposed method is conducted by $4{\times}4$ block and their prediction directions are all the same, resulting that we need to send only one directional information for each macroblock. For intra-frame coding setting, we achieve 10.47% and 1.57% coding efficiency in BD-bitrate for only $16{\times}16$ intra mode and $4{\times}4$, $16{\times}16$ intra mode, respectively.

• Korean Journal of Agricultural Science
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• v.14 no.2
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• pp.295-300
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• 1987

This experiment was carried out to review the chemical composition and microbiological aspects of seasonal raw milk collected from the dairy plants in Kangwon, Kyunggi, Seoul, Chungbuk, Chungnam, Jeorbuk, Jeonnam, Kyungbuk and Kyungnam of Korea. The results were summarized as follows: 1. The average composition of raw milk produced during spring season in each area showed moisture 88.00%, protein 3.49%, fat 3.43%, lactose 4.37%, and ash 0.75% but in summer it showed moisture 88.30%. protein 3.28%, fat 3.32%, lactose 4.26%, and ash 0.70%. 2. The microbiological aspects of raw milk in spring season showed viable bacteria counts $3.7{\times}10^6$, coliforms $2.2{\times}10^5$, thermoduric bacteria $1.4{\times}10^5$, thermophiles $1.4{\times}10^5$, psyclrotrophic bacteria $8.2{\times}10^5$, mould and yeast $1.9{\times}10^4$ per milliliter but in summer it showed viable bactteria counts $3.7{\times}10^6$, coliforms $2.3{\times}10^5$, thermoduric bacteria $2.3{\times}10^5$, thermophiles $7.5{\times}10$, psychrotrophic bacteria $5.0{\times}10^5$, mould and yeast $1.3{\times}10^4$ per milliliter.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.1
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• pp.9-16
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• 1996

In order to understand microbial ecosystem in the fast china sea and Yosu coastal sea horizontal distributions of bacterial flora, Vibrio spp., coliform group, temperature, and salinity in this sea area, were studied 42 sampling stations during 6th-l4th August, 1992. From the results, salinity and temperature were $24.64\~33.78\%_{\circ}$ and $22.53\~29.18^{\circ}C$, respectively. As the open sea far from land goes on, salinity became low while temperature became high. Viable cell counts of bacteral flova, Vibrio spp., and roliform group in Yosu coastal sea water were $1.0\times10^2\~3.0\times10^4/ml,\;0.2\times10\~9.0\times10^3/ml,\;and\;0.3\times10\~3.0\times10^3/ml$ while those of these in the open sea water were $0.4\times10\~2.0\times10^3/ml,\;0.8\times10\~3.0\times10/ml,\;and\;0.9\times10\~1.3\times10/ml$, respectively.