• Korean Journal of Environment and Ecology
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• v.11 no.4
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• pp.407-414
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• 1998

The rare and endangered plants in Naesorak area were investigated for four months during May to August in 1997, and the results were summarized as 35 taxa which is classified as 19 families, 32 species, and 3 varieties. At the level of families, 19 families such as Pinaceae(1 species), Taxaceae(1 species), Cupressaceae(1 species and 1 variety), Liliaceae(5 species and 1 variety), Aristolochiaceae(2 species), Ranunculaceae(4 species), Berberidaceae(1 species), Saxifragaceae(2 species), Rosaceae(1 species), Oleaceae(2 species and 1 variety), Solanaceae(1 species), Scrophulariaceae(1 species), Valerianaceae(1 species), Campanulaceae(1species), and Compositae(1 species) were recorded. The most of the habitats of the species was easily found along the major mountain trails, and a kind of destructions of these plants by human interferences is due to the fact that the illegal collections for food and medicine are occurred. Those species of Taxus caespitosa, Rhododendron aureum, Vaccinium bracteatum, Allium victoralis var. platyphullum and Leontice microryncha has a few individuals in habitats and also shows the unfavorable growing state, so the intensive and continuous habitat management of the habitats were inevitably dimanded.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.25-31
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• 2009

In the present study, three types of teriyaki sauce were prepared using chicken bone and eel bone, which are commonly used as the primary ingredient of teriyaki sauce, as well as codfish bone, which has various functions. The and analyzed their quality characteristics of the different types of teriyaki sauce were then compared through physiochemical and sensory evaluation. The results of this study were as follows. The water content was lowest and the ash content was highest in teriyaki sauce that was prepared using chicken bone as the primary ingredient. In addition, the Ca, K, Mg, Na and P content were highest in the teriyaki sauce that was prepared using chicken bone as the primary ingredient. The total free amino acid content was highest in teriyaki sauce prepared using chicken bone, followed by sauces prepared using codfish bone and eel bone. The levels of free amino acids evaluated in this study occurred in the following order for all teriyaki sauces: glutamic acid > aspartic acid > leucine. When the sensory evaluation was conducted, teriyaki sauce prepared using chicken bone as the main ingredient was found to be best, followed by sauce prepared using codfish bone in terms of palatability and viscosity among descriptive scales, and smell and general preference among hedonic scales. The results of this study suggest that teriyaki sauce could be produced using codfish bone instead of chicken bone, which would enable production of a high value-added product through the use of a common byproduct. This would result in the efficient use of unused resources, prevention of environmental pollution and supply of an inexpensive that could be widely used in the food processing and food service industries.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.5
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• pp.739-745
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• 2011

This study was performed to investigate the enrichment of resveratrol content in harvested grapes using the modulation of cell metabolism with ultra-violet (UV) irradiation. Resveratrol, a phytoalexin, is produced by stilbene synthase (STSY) from malonyl-CoA and ${\rho}$-coumaroyl-CoA. Its biosynthesis has been reported to be induced by UV and other environmental factors. Reverse transcriptase-polymerase chain reaction (RT-PCR) analysis showed that STSY Promoter 1 in grapes was very highly expressed by treatment with UV. Grapes were harvested and treated for post-harvest induction of STSY gene expression with UV, and then their resveratrol content was analyzed. UV treatment for 5 minutes provided the best condition for the induction of STSY gene expression. When harvested Gerbong and MBA grapes were treated with a prototype UV radiator, their resveratrol content was enriched upto 5 times compared with untreated grapes. These results suggest that a post-harvest UV treatment can be applied to enrich resveratrol content in grapes and add value to them.

• Journal of the Korean BIBLIA Society for library and Information Science
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• v.24 no.2
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• pp.49-69
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• 2013

The purpose of this study is to analyze status of information service and to suggest its activation strategies after establishing its category in the school library. As a result of establishing scope and contents of information service, materials of information offering and guide are converged on reading education and information literacy curriculum integrated subjects. But the arrival rate of information service is very low like 48.2% under the 2012 Korean Libraries' Management Evaluation. It is especially poor to raise self resilience and school participation of students with information service involved in the affective domain such as readers' advisory service and bibliotherapy. In order to activate its information service, there is an urgent need for systems improvement in placement of the teacher librarian. It is also necessary to reinforce the status of information literacy instruction under the nation-level curriculum and continuous base expansion as a core information service of the school library. Service development for readers' advisory service and bibliotherapy is also needed to contribute to solving problem and stress situation of the student. The school library has to make an effort to connect its information service with local communities for the school community.

• Food Science of Animal Resources
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• v.27 no.2
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• pp.203-208
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• 2007

Organic duck's carcass weight was lower than general duck's because of the differences in breed and feeding method, but there was no difference in carcass percent among them. The rate of organic duck's fresh breast meat(17.62%) was significantly higher than that of general duck's(11.95%)(p<0.05). The rate of fresh leg meat rate was lower in organic duck, but there was no significant difference among them(p>0.05). The pH of breast and leg measured immediately after butchering were 6.48 and 6.73 in organic duck, respectively and there was significant difference among them(p<0.05). According to the sensory test, the texture, odor, tenderness, and taste showed better preference in organic duck than those of broiler chicken. According to above physicochemical analysis and sensory test, organic duck showed higher pH, higher shear force, and lower cooking loss. Therefore, it is considered to be very valuable to develop the exploitation of meat product in organic duck which had good quality and tastiness.

• Korean Journal of Poultry Science
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• v.28 no.3
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• pp.207-213
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• 2001

The objectives or this study were to examine reed value or waste onion in duck. Experimental chicks (Cherry Valley F$_1$, 1day old, 350 chicks) were randomly assigned in 8 treatment groups, each 45 chicks, and man-aged for 7 weeks (3 kg BW, 49 days old). Treatments were control, 3%, 6% of chopped onion-fed, 5%, 10% of onion extract fed, 6% of onion meal, 3%, 6% of fermented onion-fed. Feed intake was significantly (P<0.05) high in control group, but ADG was high in 3% chopped onion-fed group. Feed requirement was very efficient in all treatment groups except 6% fermented onion-fed group. Dressing rate was high in 5% onion extract-fed group, but it was not significant. Abdominal fat was the highest in control and 6% fermented onion-fed group and lowest in 6% chopped onion-fed group. Cholesterol content was lower in all treatment groups than in control group, but it was not significantly different. Stearic acid ($C_{18:0}$) content was significantly low in all treatment group (P<0.05). However, arachidonic acid ($C_{20:4}$) content was higher in treatment group than in control group. In result, onion diet was not significantly effect on palatability, feed intake, ADG in ducks. Duck meat of onion-fed contained low cho-lesterol and high unsaturated fat content.

• Food Science and Preservation
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• v.31 no.4
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• pp.645-659
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• 2024

In this study, the physicochemical properties, nutritional components, and antioxidant activities of kombucha containing ginseng sprouts (control kombucha, CT; strawberry kombucha, ST ; strawberry kombucha with 2% ginseng sprout, ST+GS) were analyzed for comparison of quality characteristics. The total content of free amino acids in ST+GS (273.38 mg/100 mL) was 3.2-14.5 times higher than in CT (18.9 mg/100 mL) and ST (84.9 mg/100 mL). The total mineral content in ST+GS (63.99 mg/100 mL) was 3.3-4.1 times higher than those of CT and ST (15.45 and 19.28 mg/100 mL). The contents of soluble phenolic and soluble flavonoid were 1.2 mg GAE/mL and 0.14 mg RE/mL in ST+GS. Several ginsenosides were detected only in ST+GS; ginsenoside Rg2 (2.4 mg/100 mL), Rh1 (4.5 mg/100 mL), F2 (9.0 mg/100 mL), Rg3 (4.6 mg/100 mL), and compound K (7.8 mg/100 mL) were detected. The content of phenolic acids was 1.2-1.5 times higher in ST+GS than in CT and ST. The amount of flavonol of ST+GS was not significantly different from CT but was 1.4 times higher than in ST. In terms of antioxidant activities, the values of ST+GS were significantly higher in comparison to other kombucha samples. These results confirmed that incorporating ginseng sprouts amplifies the advantages of kombucha.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.141-146
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• 1995

For the effective utilization of skipjack tuna viscera, a study was carried out to investigate the applicability of viscera protein hydrolysate (VPH) as a protein supplement in the processing of imitation sauce and bread. The optimum extraction and hydrolyzation conditions for the production of viscera protein concentrate (VPC) and viscera protein hydrolysate (VPH) were determined. Boiled viscera could be extracted by ethyl alcohol without significant deterioration as a raw material for the further processing. High quality of VPH could be obtained by hydrolysis with 1% pepsin under its optimum condition $(pH\;1.65,\;37^{\circ}C)$. The solubilities of VPC and VPH were 40% and 90%, respectively, and the essential amino acid contents in two products were 48.7% and 63.2%, respectively. Especially, the content of taurine, a physiologically important amino acid, was 9.4% in VPH. In experimental preparations of imitation sauce and bread, panel test showed that the supplementation of 10% of VPH in imitation sauce and $3{\sim}5%$ of VPH in bread was well accepted in sensory characteristics such as color, flavor, taste and texture.

• Journal of Life Science
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• v.30 no.9
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• pp.798-803
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• 2020

Late in the 1960s, South Korea established cultivation technology and began breeding new "Tongil" type rice cultivars by crossing indica and japonica. To date, this cultivation technique has been used to produce a wide variety of cultivars to meet consumer preferences and adapt to extreme weather conditions. Once major genetic traits are no longer segregated through advanced generations, varieties obtained from a cross between different crops may become a new variety. In this study, we confirmed the agronomic traits of F₄, F₅, and F₆ by advanced generation a population in which drought tolerance and brown planthopper (BPH) resistance were crossed. HV23, Ilmi/HV23, and Drimi2ho/HV23 were used. HV23 was drought-tolerant, and Drimi2ho was resistant to BPH. As a result, it was possible to consider that the agronomic traits were fixed because none of them showed a significant difference from the others. While it takes more than 10 years for the pedigree method of breeding, this study confirmed that the agronomic traits were fixed in 4-6 years. In the future, we will investigate the homology of the CaMsrB2 gene and the Bph1 gene, to confirm that both genes are closely related to each other, and analyze the stable inheritance of the introduced gene for multiple successive generations.

• Journal of KIISE:Software and Applications
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• v.34 no.9
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• pp.817-827
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• 2007

In the age of ubiquitous environment, huge number of devices and computing services are provided to users. Personalized service, which is modeled according to the character of each and every individual is of particular need. In order to provide various dynamic services according to user's movement, service unit and operating mode should be able to operate automatically with minimum user intervention. In this paper, we discuss the steps of offering approximate service based on user's request in ubiquitous environment. First, we present our simulator designed for modeling the physical resource and computing object in smart space - the infrastructure in ubiquitous. Second, intelligent agents, which we developed based on a FIPA specification compliant multi-agent framework will be discussed. These intelligent agents are developed for achieving the service goal through cooperation between distributed agents. Third, we propose an automated service discovery and composition method in heterogeneous environment using semantic message communication between agents, according to the movement by the user interacting with the service available in the smart space. Fourth, we provide personalized service through agent monitoring anytime, anywhere from user's profile information stored on handhold device. Therefore, our research provides high quality service more than general automated service operation.