• Journal of Korean Society of Forest Science
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• v.90 no.4
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• pp.565-572
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• 2001

The spatial genetic structure of Needle fir(Abies holophylla Max.) seedlings on forest gap within a Needle fir forest at Mt. Odae in Korea was analyzed on the basis of ISSR(inter-simple sequence repeats) marker analysis. The gap size was $1,500m^2(50m{\times}30m)$, and we sampled 416 one- or two-year-old seedlings by 2m intervals. Some trees at the upper crown layer except Needle firs and all trees at the middle and lower crown layers were removed, and Needle firs at the upper crown layer showed very weak growth strength or to be withering to death. The results of spatial autocorrelation using 31 polymorphic ISSR markers revealed that it was genetically homogeneous within spatial distance of 15.6m and the randomness of genetic distribution was from 15.6m to 31.2m. The genetic patch size of seedlings in forest gap might be restricted by the density of mother trees, making allow for the average height of adult Needle firs, the seed dispersal area, and the average distance between adults. For the directionality of seedling distribution, we investigated the variography using 'genetic configuration' which was the value of configuration in Multidimensional Scaling by genetic distance. In directional variogram, the increment of spatial distance from East to West direction was inversely proportional to genetic homogeneity. We presumed that this anisotrophy of seedling distribution at this forest gap resulted from the directionality of seed dispersal rather than the difference of fecundity between mother trees or the microhabitat variation, taking the evenness of forest floor condition, a vast seed production and the random distribution of seedlings at the studied site into consideration.

• Journal of Sasang Constitutional Medicine
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• v.9 no.2
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• pp.19-37
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• 1997

By the investigation of "Sim-Kyoung-Bu-Ju" and the comparison study between the thought of "Sim-Kyoung-Bu-Ju" and that of Lee Je-ma, I've got the following conclusion. 1. All man have two mind. That is explained that "In-Sim" and "Do-Sim" in the "Sim-Kyong-Bu-Ju", "Kun-Ja-Ji-Sim" and "So-In-Ji-Sim" in the Lee Je-ma. 2. says that "In-Sim" and "Do-Sim" are the important point of the distinguishment of the "Sung-In" from "Jung-In". The "Sung-In" is the man who distinguishes "In-Sim" from "Do-Sim" well, and he always is cautious for "In-Sim"s" falling in desire by the "Do-Sim". In the case of LeeJe-ma,"Kun-Ja-Ji-Sim" is easy to know and "So-In-Ji-Sim" is hard to know. The man of "Kun-Ja-Ji-Sim" being large part is "Kun-Ja" and the man of "So-In-Ji-Sim" being large part is "So-In". 3. To reach the state of the "Kun-Ja", the "Sim-Kyoung-Bu-Ju" and Lee Je-ma present the variant training methods, "Kei-Shin-Kong-Ku" which they have in common. The "Sin-Kyoung-Bu-Ju" presents the "Kyung" firstly for "Kei-Shin-Kong-Ku", Lee Je-ma presents the "Yo-In-Sang-Jep-Ji-Sung" and "Ja-Ki-Tok-Tuk-Ji-Sung" for "Jel-Bu-Jel", "Jung-Bu-Jung", "Ji-In", "Ji-Chen". 4. The "Sim-Kyoung-Bu-Ju" says that establish the "Sung-Ui" by the "Kei-Shin-Kong-Ku", and to "Jung-Sim" by the "Sung-Ui", Lee Je-ma says "Chi-Sim-Jung-Ki" by "Ji-In".

• The korean journal of orthodontics
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• v.29 no.5 s.76
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• pp.613-625
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• 1999

The purpose of this study was to compare the bracket shear bond strengths of the crystal growth solutions with those of the $37\%$ phosphric acid etch technique. The 4 crystal growth solutions were made experimentally in the lab, that is, (1) $30\%$ polyacrylic acid solution containing 0.3 M sulfuric acid (ES 1), (2) $30\%$ polyacrylic acid solution containing 0.6M sulfuric acid (ES 2), (3) $30\%$ polyacrylic acid solution containing 0.3 M sulfuric acid and 0.6 M lithium sulfate(ES 3), and (4) $30\%$ polyacrlic acid solution containing 0.3 M sulfuric acid and $5\%$ phosphoric acid(ES4). The $37\%$ phosphoric acid solution used as a control. Bovine lower incisor tooth enamel was treated by the above solutions for 60 sec, washed out for 20 sec with slow water stream, and bonded lower anterior edgewise bracket with the light curing orthodontic composite resin adhesives. The teeth bonded brackets were stored in the distilled water at room temperature for 24 h, and followed to test the bracket shear bond strength. The acid etch technque showed 177.6 kg/$cm^2$ of mean shear bond strength which was the highest among the enamel treatment solutions. ES 1 shown 58.4 kg/$cm^2$ of mean shear bond strength and that of ES 4 showed 66.5 kg/$cm^2$. There was no significant difference between the two(p>0.05). ES2 showed 110.6kg/$cm^2$ of mean shear bond strength which was $62.3\%$ of that of acid etch technique. ES 3 showed 131.1 kg/$cm^2$ of mean shear bond strength which was the highest among experimental crystal growth solutions and which was $74\%$ of that of acid etch technique. The shear bond strengths of the crystal growth solutions were significantly lower that that of acid etch technique(p<0.05). The results sugest that although bracket shear bond strength of $30\%$ polyacrylic acid solution containing 0.3M sulfuric acid and 0.6 M lithium sulfate were showed the highest, it is low for the clinical application of this solution.

• Journal of Life Science
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• v.15 no.5 s.72
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• pp.840-846
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• 2005

This study was carried out to investigate the effect of electron beam irradiation and cooking temperature on physico-chemical characteristics and lipid oxidation of beef. A total of six beef carcasses ($280\∼300 kg$) that were quality grade $1^{+}$(marbling score No.7, meat color No.4, maturity No.1, texture No.1) was purchased at the commercial slaughter house. The carcasses were transported and washed using high pressure water, and pasteulized with $ 50\% $ ethyl alcohol in the laboratory. After the carcasses were deboned and trimmed, loin and round were taken out to make steak (1.5cm thickness) or ground beef respectively. Samples were wrap or vacuum packaged and irradiated with 0, 3, 4.5, 6 and 7.5 kGy using electron-beam accelerator at Samsung Heavy Industries Ltd. Co. (in Taejun). Irradiated samples were cooked with different methods(electronic pan and gas oven) and temperatures ($ 60^{\circ}C, 70^{\circ}C and 80^{\circ}C$) and used to measure fatty acid composition, TBARS, cholesterol oxide products and panel test scores. The content of saturated fatty acids increased by increasing heating temperature in oven boiling steak (OBS) and pan boiling steak (PBS), and there was no difference by electron-beam irradiation. Both irradiated and non-irradiated treatment were high as the heating temperature increased in TBARS by heating temperature in PBS (p < 0.05) and the amount of Malonaldehyde (MA), standard of fat deterioration, was increased in OBS (p < 0.05). Non-irradiated and 3, 6 kGy treatment produced about 2 fold amount of MA at $ 60^{\circ}C $ compared with $ 80^{\circ}C $. In comparison with PBS, OBS produced much amount of MA and a bit different from non-irradiated treatment but did not show no tendency. As irradiation levels and heating temperature increased, the amount of cholesterol oxides products was increased and also pan-heating method, direct heating method, significantly increased the degree of oxidation compared with oven-heating method, indirect heating method (p < 0.05).

• Journal of the korean academy of Pediatric Dentistry
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• v.36 no.1
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• pp.30-37
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• 2009

Early enamel caries is commonly remineralized by the patient‘s improved oral hygiene or fluoridation, however the result is clinically unreliable. As an alternative, we tried to seal the lesions with low-viscosity light-curing resin. The aim of the present study was to search the proper methods of the adequate pretreatment prior to applying adhesive resin on natural proximal caries lesions. Thirty nine extracted deciduous molar teeth showing proximal early caries lesion were used for this study. They were divided into 5 groups : Group 1; only carefully cleaned with water, group 2; etched with 15% HCl for 15s, group 3; etched with 35% phosphoric acid for 15s, group 4; etched with 35% phosphoric acid for 30s, and group 5; cleaned with 0.5% NaOCl. Following results were obtained by evaluating with SEM and CLSM after applied with adhesive resin. 1. As a result of SEM evaluation, group 2 showed clearly removed surface layer, group 3,4 showed partially removed surface layer irregularly, group 5 showed slightly removed surface layer. 2. Group 2 showed the deepest infiltration depth, followed by group 4, group 3, group 5, group 1 and besides group 5, other groups showed significantly deep infiltration depth. (p < 0.01) In conclusion, the best methods of the adequate pretreatment on natural proximal caries lesion for deep infiltration of adhesive resin was to etch with 15% HCl for 15s.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.235-244
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• 2011

The physicochemical properties and quality changes in salted and dried brown croaker products using deep seawater salt were investigated for preparation with different pretreatment, salting and drying conditions. Optimum salt concentration, salting time and drying time for product were 20% of body weight, 12 hrs at room temperature ($25{\pm}2^{\circ}C$), and 24 hrs at $30{\pm}2^{\circ}C$, respectively. The volatile basic nitrogen (VBN), peroxide value (POV), viable cell count and acid value (AV) of viscera and blade removed products were 18.9~22.4 mg%, 21.0~32.5 meq/L, and 2.3~4.4 mg/mL, $2.0\sim3.5{\times}10^3$ CFU/g, respectively and only viscera removed products were 31.2~38.1 mg%, 40~55.2 meq/L, 7.0~11.5 mg/mL, $4.1\sim5.5{\times}10^3$ CFU/g, respectively. Changes in quality of salted and dried brown croaker products were investigated during storage at room temperature and $5{\pm}2^{\circ}C$. The POV, AV and viable cell counts of salted and dried brown croaker products increased in commercial salt used and only viscera removed products compared with deep seawater salt used and viscera and blade removed products during storage time. Results in this study showed that the deep seawater salt was very effective for quality control of salted and dried brown croaker products and pretreatment method was a very important factor for preparation products. The optimum conditions for preparation of salted and dried brown croaker product were 20% of body weight for salt concentration, 12 hrs at $25{\pm}2^{\circ}C$ for salting time, and 24 hrs at $30{\pm}2^{\circ}C$ for drying time. Optimum storage time for quality maintenance was 14 days at $5{\pm}2^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.6
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• pp.813-819
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• 2010

The intracellular lipid droplets were stained with Oil Red O dye and quantified. Compared to the control, lipid accumulation was significantly decreased by 19.4% with the treatment of LCM at the concentration of $1000\;{\mu}g$/mL. Intracellular triglyceride (TG) level was also reduced by 21% at the concentration of $1000\;{\mu}g$/mL. To determine the mechanism for the reduction in TG content, levels of glucose uptake and glycerol release were measured. Incubation of the 3T3-L1 adipocytes with LCM did not affect the cellular uptake of glucose. However, the level of free glycerol released into the cultured medium drastically increased by 24.3% with the treatment of LCM. In subsequent measurements using quantitative real-time PCR, mRNA levels of hormone-sensitive lipase (HSL) and adipose triglyceride lipase (ATGL) except lipoprotein lipase (LPL) were significantly elevated at higher concentration. These results suggest that LCM partially stimulates the lipolysis through the induction of HSL and/or ATGL gene expression, resulting in the reduced lipid accumulation and increased glycerol release.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.603-616
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• 2010

Based on recent dramatic increases in foodborne outbreaks in restaurants, self-managed sanitation systems are now recommended to control contributing risk factors. This study aimed to improve sanitation management practices in restaurants and had two objectives. First, we tried to develop a self-managed sanitation check-list, including risk factors contributing to foodborne illness and Korean food hygiene regulation articles. We also tried to evaluate current sanitation management practices in restaurants according to operation and restaurant type. Thirty restaurants were evaluated by on-the-spot inspectors using an auditing tool consisting of four dimensions, seventeen categories, and forty-one items. Total compliance rate categorized by operation type significantly differed between chain restaurants and self-managed restaurants, with values of 85.5% and 51.6%, respectively. Therefore, self-managed restaurants, which showed the lowest compliance rate of below 30.0%, need more strict control to improve current unsanitary management practices, specifically relating to 'sterilization of knives, chopping boards, and wiping cloths', 'sanitation training', 'not allowing access into the kitchen to outsiders', 'handling of food or utensils on shelves at a 15 cm distance away from floor', 'prevention of cross-contamination of cooked foods or vegetables', and 'records of kitchen access or inspection'. Thus, an effective food sanitation system is essential and should be implemented to improve the existing sanitary conditions in restaurants. However, the most important factor to achieving food sanitation management objectives is food handlers' self-motivation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.12
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• pp.1783-1789
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• 2010

The aim of this study was to examine the effects of 10 week onion extract supplementation on blood lipid profiles in borderline hypercholesterolemic participants. The study consisted of 10 males and 17 females aged $45.9{\pm}10.0$ years. At baseline, serum total cholesterol level was $228.6{\pm}4.1$ mg/dL (201~239 mg/dL). This study was designed as randomized single blind placebo controlled cross-over study. After 1 week wash-out period, subjects were randomized into two groups; they took onion extract (150 mL/1 pack, containing 30 mg quercetin) or placebo for 10 weeks. After 1 week wash-out period again, subjects took exchanged samples for another 10 weeks. The total-cholesterol ($226.7{\pm}4.6{\rightarrow}206.8{\pm}3.6$ mg/dL; p<0.01), LDL-cholesterol ($151.6{\pm}5.0{\rightarrow}127.1{\pm}4.1$ mg/dL; p<0.01) and atherogenic index (AI: $4.0{\pm}0.3{\rightarrow}3.4{\pm}0.2$; p<0.05) decreased significantly after 10 weeks of onion extracts supplementation, while there were no significant changes during placebo periods. The levels of HDL-cholesterol (onion extract: $46.5{\pm}2.0{\rightarrow}50.2{\pm}2.1$ mg/dL, placebo: $47.8{\pm}2.1{\rightarrow}50.1{\pm}2.4$ mg/dL), GOT (onion extract: $36.8{\pm}1.8{\rightarrow}32.3{\pm}1.8$ IU/L, placebo: $35.1{\pm}2.1{\rightarrow}32.8{\pm}2.0$ IU/L), and GPT (onion extract: $36.5{\pm}3.2{\rightarrow}32.9{\pm}1.8$ IU/L, placebo: $36.6{\pm}3.8{\rightarrow}33.8{\pm}2.8$ IU/L) showed no significant changes in both periods. These results indicate that the consumption of onion concentrated extracts exerts beneficial effects on dyslipidemia through the decrease of serum total cholesterol and LDL cholesterol levels in borderline hypercholestrolemic subjects. In conclusion, onion was useful as dietary therapy for hypercholestrolemia and adequate onion intake may help to prevent cardiovascular disease.

• Journal of Animal Science and Technology
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• v.50 no.1
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• pp.99-110
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• 2008

This study was conducted to determine the effect of pH adjustment and the addition of cryoprotectants on the storage properties of chicken breast surimi. Surimi as a control was prepared with Alaska pollack by two times of washing treatment and addition of cryoprotectants(4% sugar, 5% sorbitol and 0.3% polyphosphate). Three types of surimi were manufactured by different cryoprotectant conditions(T1: 5% sorbitol+0.3% polyphosphate, T2: 4% sugar+5% sorbitol+0.3% polyphosphate, T3: 2% salt+4% sugar+5% sorbitol+0.3% polyphosphate) and frozen after adjusting the surimi to pH 11.0. The amino acid and saturated fatty acid composition were significantly higher in the control. EAA(essential amino acid), FAA(amino acid in relation to flavor), SAAA(amino acid in relation to saccarinity) and FRAA (fragrant amino acid) were significantly higher in the control. The TBARS(thiobarbituric acid reactive substances) and VBN(volatile basic nitrogen) were increased with storage times. TBARS and VBN values were significantly higher in the control and T3 than the other treatments. The VBN was significantly higher in control and T3 than other surimi samples. Chicken breast surimi adjusted to pH 11.0 had higher in microorganisms than the control, and T1 sample had the highest total plate count. Sensory evaluations were significantly higher in the control and T3 than the other samples. Especially, the overall acceptability of T3 was similar to the control.