• Journal of Korean Society of Forest Science
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• v.96 no.3
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• pp.269-282
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• 2007

The purpose of this study is to investigate the causes of the dramatic process in forest policies from July of 1972 to June of 1973. In 1972, the core forest problem calling for an immediate solution was the severe forest degradation such as a low growing stock ($11m^3/ha$) and lots of non-tree forest land corresponding to 12% of total forest land. There could have been various approaches to solve the problem at that time. By the end of 1972, the Korean government was afoot to choose the management-oriented approach to carry out reforestation as a part of forest management. In order to implement this approach, the Korean government established the Forest Development Law enforcing establishment of the Forest Management Corporation as a public organization to carry out forest management in the special development land. However, the Korean government changed the management-oriented approach into the administration-oriented approach to carry out reforestation as a part of forest greening in order to rehabilitate severe degraded forests as soon as possible in early 1973. The Forestry Administration (refer to Forest Service) was transferred from the Department of Agriculture and Forestry to the Department of Interior for the efficient rehabilitation in advance, before the 1st 10-year National Greening Project. After the organization's transfer, the government established the 1 st 10-year National Greening Project aiming to reforest one million ha from 1973 to 1982 to use activities like the national greening campaign and the administrative organization mobilization including police force. Reforestation policy as a part of forest management lost effect due to the greening-oriented approach choice. Moreover, the Government struggled to provide 20 billion won for the establishment of the Forest Management Corporation. After all, on March 5th of 1973, the management-oriented approach dropped a curtain deleting the clauses defining the establishment of the Forest Management Corporation. Park, Chung-hee who was the then president of Korea might have felt the 'time restriction' to lose no time to habilitate degraded forests. Due to his awareness, the approach regarding reforestation was changed into administration-oriented activities. The president's awareness was considered as an invisible cause at that time.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.2
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• pp.178-184
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• 1990

The lipid components, nitrogenous extracts and amino acids of dark muscle(DM) of ski-pjack (Katsuwonus pelamis) were analyzed and compared with those of white muscle (WM). WM was higher in moisture and crude protein content, and lower in crude lipid and ash content than those of DM. Contents of volatile basic nitrogen in WM and DM were 22.7mg/100g and 46.9mg/100g. Total lipid(TL) of WM and DM consisted of $79.7\%,\;71.9\%$ neutral lipid(NL), $6.8\%,\;9.5\%$ glycolipid(GL), and $13.5\%,\;18.6\%$ phospholipid(PL), respectively NL was mainly com-posed of free fatty acid, triglyceride, and PL was mainly occupied by phosphatidyl ethanolamine, phosphatidyl choline. Also Iysophosphatidyl choline and Iysophosphatidyl ethanolamine were identified in PL. In fatty acid composition of TL, NL, GL and PL, WM revealed higher contents in saturates and monoenes such as 16 : 0, 18 : 1, while DM showed higher contents in polyenes such as 22 : 6 especially. The major fatty acids of these samples were generally 16: 0, 18:0, 18:1, 20:5 and 22 : 6. Contents of total free amino acids from WM and DM were 5,982.3mg/100g and 4,450.7 mg/100g (dry base). Of free amino acids, Tau concentration was much higher in DM than in WM, Ala, Gly, Met, Arg, Thr were also high in DM. But His was much higher in concentration in W. Content of inosinic acid(IMP) in WM(680.9mg/100g) was higher than that of DM(73.1mg/100g). The degradations of IMP proceeded very rapidly in DM. DM contained much higher trimethylamine oxide and trimethylamine than those of WM. The profile of combined amino acids in these samples, were very similar, and main amino acids were Glu, Asp, Lys, Ala, Ile and Arg.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.4
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• pp.355-362
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• 1989

For the effective utilization of mackerel as a food sauce, the processing conditions of the frozen seasoned mackerel meat and the changes in taste compounds during its frozen storage were investigated. To prepare the frozen seasoned mackerel meat, the mackerel was headed, gutted manually, washed with tap water and deboned with the meat seperator. Then it was mixed with additives such as emulsion curd(32.1%, w/w), table salt(0.5%, w/w), sugar(2.0%, w/w), sodium bicarbonate(0.4%, w/w), polyphosphate(0.2%, w/w), monosodium glutamate(0.2%, w/w), onion powder(0.3%, w/w), garlic powder(0.1%, w/w), ginger powder(0.1%, w/w), soybean protein(3.0%, w/w) and sodium erythorbate(0.1%, w/w). This seasoned fish meat was frozen with contact freezer, packed In a carton box, and then stored at $-25^{\circ}C$. The moisture and lipid contents in the products were 70.8-71.7% and 10.9-11.3%, respectively. The taste compounds of the frozen seasoned mackerel meat were free amino acids(1625.0-1692.0mg/100g), nucleotides and their related compounds(316.6-366.8 mg/100g) as well as total creatinine(270.2-311.8 mg/100g), and small amount of betaine and TMAO. In free amino acids, the predominant ones were histidine, lysine, glutamic acid and arginine. It was supposed from the results that principal taste compounds of frozen seasoned mackerel meat were free amino acids, and that total creatinine, TMAO, TMA and betaine as well as nucleotides and their related compounds also played an assistant role.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.6
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• pp.511-518
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• 1985

As one of the sensory factors for characterizing food quality, volatile compounds have been particularly contributed to sensory evaluation of fermented sea foods in Korea. But no chemical investigation of the volatile compounds of fermented anchovy as one of the most favored fermented sea food products has been reported. Accordinglry, for a series study of processing of low salt fermented sea foods, changes in volatile compounds and fatty acid composition of fermented anchovy with low salt contents ($4\%$ of salt contents) were experimented fermentation comparing with conventional fermented anchovy ($20\%$ of salt contents). Total lipid of raw anchovy was composed of $77.6\%$ of neutral lipid, $22.1\%$ of phospholipid and $0.3\%$ of glycolipid. And polyenoic acid was held $39.8\%$ of fatty acid composition of total lipid and the major fatty acids in those were $C_{22:6},\;C_{20:5}$. During the fermentation of anchovy saturated fatty acid ($C_{16:0},\;C_{18:0},\;C_{l4:0}$) and monoenoic acid ($C_{16:1},\;C_{18:1}$) increased while polyenoic acid ($C_{22:6},\;C_{20:5}$) decreased greatly. Thirty-eight kinds of volatile component from the whole volatile compounds obtained from fermented anchovy after 90 days fermentation were identified, and composed of some alcohols (8 kinds), carbonyl compounds (9 kinds), hydrocarbons (8 kinds) and fatty acids (8 kinds). During fermentation 8 kinds of volatile acids, 5 kinds of amines, 9 kinds of carbonyl compounds were also detected. Those volatile acids such as acetic acid, isovaleric acid, propionic acid, n-butyric acid were the major portion of total volatile fatty acids of 60 days fermented anchovy prepared with low salt contents. On the other hand, carbonyl compounds such as ethanal, 3-methyl butanal, hexanal, 2-methyl propanal were the major ones, while TMA held the most part of volatile amines in fermented anchovy with low salt contents after 60 days. Conclusively, there was little difference in composition of volatile components, but merely a little difference in content of those between low salt fermented anchovy and conventional fermented ones.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.39 no.1
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• pp.19-26
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• 2003

In order to investigate the seasonal variation of watermass in the adjacent sea of Naro Island, oceanographic observation on the fishing grounds were carried out by the training vessel of Yosu National University on winter, spring, summer, and autumn in 2000. The results obtained are summarized as follows ; 1) the watermass in the fishing ground were divided into the coastal water (30.0∼31.4psu), mixing water (31.5∼32.9psu) and the offshore water (33.0∼35.0psu) according to the distribution of salinity from T-S diagram plotted all salinity data observed on winter, spring, summer, and autumn in 2000. 2) the ranges of temperature and salinity were from 4.$3\circ_C$ to 10.1$^{\circ}C$ and from 33.1psu to 34.9psu in winter, from 8.$1\circ_C$ to 13.$7\circ_C$ and from 33.1psu to 34.3psu in spring, from 14.5$^{\circ}C$ to 24.$2\circ_C$ and from 30.5psu to 34.1psu in summer, and from 14.$5\circ_C$ to 18.$6\circ_C$ and from 30.1psu to 34.0psu in autumn, respectively. 3) the distribution of watermass in the fishing ground varied largely each seasons, but a general tendency on the distribution was obtained. That is, in winter and spring the offshore water was distributed most widely and in summer the coastal and mixing water occupied the fishing ground but in autumn the mixing water prevailed. 4) variation of temperature and salinity were appeared between the surface and 20m layer in the sea aduacent to Naro Island. Therefore, in the summer the thermocline were made between surface and 20m layer with vertical gradients of 4.$0\circ_C$/7m.

• Proceedings of the Korea Society of Poultry Science Conference
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• 1998.04a
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• pp.51-86
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• 1998

$\bigcirc$ 재래닭 생산물의 소비 및 구매형태 등에 대한 조사에서 종합적인 결론은 최종 소비자의 응답자는 총 2,250명이었으며 연령, 성별, 직업, 거주지, 주거형태, 가족수, 소득분포등이 비교적 다양하게 분포되어 있다. 판매업소의 특성은 지역별, 매장면적, 업주연령, 성별, 경력등에서 매장위치는 약 60%가 농촌이고 관광지 21.3%, 도시 19.0%순이였으며 매장 면적은 10-30평이 66.9%, 경력은 3년이하 27.4%, 3-5년 22.7%, 5-10년 22.2%였다. $\bigcirc$ 재래닭고기의 소비형태에서 육류선호도는 쇠고기, 돼지고기, 닭고기 순이였으며 재래닭고기의 소비형태에서 전체 응답자의 64.4%가 먹어본 경험이 있었다. 주로 섭취시기는 74.5%가 여름철에 식구들과 같이 회식할 때 식사대용이나 부식용으로 섭취하였다. 소비자가 재래닭고기를 좋아하는 이유는 고기가 쫄깃쫄깃하여 씹는맛과 지방이 적으며 단백한 맛 때문에 독특해서 좋아한다고 하였으며, 싫어하는 이유는 너무 질기고 고기의 양이 너무 적다는 의견이 많았다. 선호하는 요리방법은 백숙, 삼계탕이었고 좋아하는 부위는 역시 다리부위였다. 재래닭고기의 섭취량에 대하여는 1회에 2인이 1마리를 먹는다가 36.4%, 3인이 1마리 31.8%로서 68.2%가 2-3인이 1마리를 먹는다고 하였으며, 가족구성원 중에는 가장이 제일 선호하는 것으로 나타났다. $\bigcirc$ 음식점에서 판매되는 요리한 재래닭의 1마리 가격에 대한 의견은 84.5%가 20,000원정도면 부담이 없이 먹겠다고 하였다. $\bigcirc$ 재래닭의 구입행동에서 구입주체는 주부였으며, 구입장소는 농.축협의 슈퍼와 정육점이었고 백화점과 재래닭 사육장에서 직접구입도 하고 있었다. 구입 동기는 가족들이 좋아하고 영양가를 생각한다가 62%였으며 구입정보는 주위사람의 권유로 구입하고 있었다. $\bigcirc$ 구입할 때 중점적으로 살펴보는 사항은 신선도와 순수재래종 여부, 위생상태였다. 한편 소비자가 언제나 구입할 수 없다는 의견이 85.2%나 되어 원활한 공급과 시장조성이 아직 정착되지 않고 있었다. $\bigcirc$ 현재 유통되고 있는 재래종닭은 소비자 대부분이 잡종으로 인식하고 있었으며, 재래종과 일반육계와의 구별은 깃털색, 피부색, 정강이색등 외관상으로 구별하고 있었다. 체중에 대한 반응은 너무 작다는 의견이었고, 식품으로의 인식도는 비교적 고급식품으로 인식하고 있다. $\bigcirc$ 재래종닭고기의 브랜드화에 대한 견해는 젊고 소득이 높은 계층에서 브랜드화의 필요성을 강조하고 있다. $\bigcirc$ 재래종달걀의 소비형태는 대부분의 소비자가 좋아하였으나 아직 먹어보지 못한 응답자가 많았다. 재래종달걀의 맛에 대해서는 고소하고 독특하여 차별성을 느끼고 있었다. $\bigcirc$ 재래종달걀의 구입장소는 계란판매점(축협.농협), 슈퍼, 백화점, 재래닭 사육 농장등 다양하였으며 포장단위는 10개를 가장 선호하였고, 포장재료는 종이, 플라스틱, 짚의 순으로 좋아하였다. $\bigcirc$ 달걀의 가격은 200원정도를 적정하다고 하였으며, 크기는 (평균 52g)는 가장 적당하다고 인식하고 있으며, 난각색은 대부분의 응답자가 갈색을 선호하였다. $\bigcirc$ 재래종달걀의 구입시 애로사항은 믿을수 없고, 구입장소를 몰라서, 값이 싸다 등이었고, 앞으로 신뢰할 수 있고 위생적인 생산 및 유통체계가 확립될 경우 더 많이 소비하겠다는 의견이었다. $\bigcirc$ 재래닭 판매업소(식당)의 판매형태는 66.7%인 대부분의 업소가 잡종과 개량종 유색닭을 판매하고 있었으며, 1개 업소에서 1일 판매수수는 5-10수의 영세한 판매형태였고, 계절적으로는 여름철에 대부분을 판매하였다. $\bigcirc$ 식당에서 판매하는 재래닭고기의 요리 종류는 주로 백숙이었고, 삼계탕, 닭볶음도 있었으며, 요리된 재래닭 1마리 가격은 20,000원 이상이었으며, 20,000원이하로 판매하는 잡종이 많았다. $\bigcirc$ 재래닭 판매업소에서 재래닭을 구입하는 방법은 재래닭 사육농장에서 1회에 수십마리 구입하여 판매업소의 간이 사육장에서 기르면서 판매하는 업소가 49.6%, 도계된 재래닭을 구입하여 판매하는 업소 26.9%, 직접 재래닭을 사육하면서도 도계하여 판매하는 업소가 21.7%였다. 판매업소에서의 재래닭 사육기간은 90일 이상이었으며 대부분의 업주는 야산에서 방사한 것을 좋게 생각하고 있었다.

• Journal of radiological science and technology
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• v.38 no.4
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• pp.411-420
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• 2015

Objectives : This study tries to find the educational basis based on the radiation safety knowledge, attitudes and behaviors to check the level of radiation safety behavior in domestic students who study dental hygiene. Methods : The students of 3rd and 4th grades in 83 universities which have registered on the Korean University Education Council were involved, and they were given a questionnaire for this study. The questionnaire was provided via visit with 20 copies to each university (total 1660 copies), mail by post and e-mail. Among them, we analyzed only 723 copies that we can trust. The data were analyzed with frequency, percentage, mean, standard deviation and Pearson's correlation using the SPSS/WIN 15.0. Results : As a result, there are correlations in the students' knowledge, attitudes and behaviors regarding the radiation safety management. It means that the education which can improve the knowledge and attitudes should be applied to increase the action level of the radiation safety. In addition, the physical environment is the most closely correlated with the individual behavior, so it will be limited to improve the behavioral levels of the radiation safety if the physical environment is not prepared. Therefore, the physical environment should be supported to enhance the level of the radiation safety activity, and to increase the individual attitude level of radiation safety. Conclusions : The knowledge level of the radiation safety management is relatively lower than the attitudes level, and the behavior level is the lowest. Therefore, the education policy of the safety behavior must be enhanced. For domestic students, the educational intervention is necessary to improve their behavioral level of radiation safety management because they will be able to reduce the amount of radiation exposure of their patients in dental care after getting a job.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.4
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• pp.2691-2703
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• 2015

This research aims to provide basic materials for assisting DNR patient cares by understanding ICU nurses' awareness and ethical attitude regarding DNR. A total of 154 results were analyzed which were collected from Aug. 1st to Sep. 5th in 2014 by surveying nurses working in ICU (from 1 advanced general hospital in G metropolitan city and other general hospitals of more than 700 beds in Cheolla provinces). (1) For the decision attitudes of DNR, there were both consent and objection. Consent for the patient's opinion of rejecting further treatment and life extension despite of bad prognosis. And objection for no conducting DNR in the case of the patient's wish, treatment requested by the guardian, and CPR for the patient who has no chance. (2) Objection for artificial respirator and other treatment requested by the patient's family and the entrance of guardians into ICU. Consent for the passive use of artificial respirator by the doctor and the decrease of basic care to stabilize patients physically and mentally. No specific opinion for treatment not following aseptic techniques. Objection for frequent reports to primary care physician requested by the family. (3) Acknowledging less interest by the doctor, while supporting the health care team in the case of the guardian's complaint, objection for the DNR decision mede by the primary care physician. Objection for the DNR decision by the guideline. Objection or neutrality for straightforward explanation to the patient of bad prognosis. Objection for straightforward explanation of the patient's status (even near to death) to the patient him/herself or the guardian. In conclusion, the subject of DNR is the patient and the patient's opinion should be fully reflected. The conflict arising from the scope of medical practice and decision processes should be minimized. The standard and guideline for DNR decision is required for the ethical decision making for the patient along with agreements based on full explanations.

• Korean Journal of Food Science and Technology
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• v.18 no.1
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• pp.42-47
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• 1986

The fatty acid composition of lipids extracted from 18 kinds of salted and fermented sea foods which have been consumed in Korea were examined. The lipid contents of salted and fermented sea foods showed wide difference (0.8-11.9%) depending on species and portions of raw materials. In fatty acid composition of salted and fermented sea foods prepared with whole fishes, the saturated fatty acid was the most predominant component, and the major fatty acids were 16:0, 18:1, 22:6, 16:1 and 20:5. In case of salted and fermented products prepared with gills, roe or intestines, the polyenoic fatty acid was the main component, the major fatty acids were 18:1, 16:0, 22:6, 20:5, 16:1 and 18:3. In these products the composition ratios of 20:5 and 18:3 were higher, and that of 16:0 and 16:1 were slightly lower as compared with salted and fermented whole fish products. And in case of salted and fermented crustacea and mollusk, the polyenoic fatty acids such a 22:6 and 20:5 were the most predominant component, the abundant fatty acids were 22:6, 16:0, 20:5, 18:1 and 16:1. Judging from results, salted and fermented sea foods were abundant of the highly unsaturated fatty acids such as 20:5, 22:6 inspite of the long fermentation periods.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.35 no.2
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• pp.58-68
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• 2017

The conclusion of this research after analyzing and interpreting the landscape structure and meaning of Yeongsajeongpalkyung (永思亭八景) that appears in Yeongsajeongpalyeongsi(永思亭八詠詩) of Cheonggye(靑溪) Yang, Dae-bak(梁大樸, 1544~1592) and through document studies, poetry and painting analysis and interpretation, and site investigation, is as follows. Yeongsajeong and its nearby lands are the area of "Yeongsa", where the builder, Ahn, Jeon(安?, 1518~1571) worshipped towards the grave of ancestors, and Yeongsajeongpalkyung oversees a family burial ground in Namwon, centering around Yeongsajeong such as Yocheon, Geumseokgyo and Cheonggyedong, and Sunjagang River and Mountain Jiri, which are the foot hold and key points of advantageous scenic views in Namwon. Yeongsajeongpalkyung, unlike general Jeongjapalkyung, shows a panoramic bird's-eye structure overseeing the landscape and scenery of the Yocheon area and Sunjagang River, in addition to Yeongsajeong, while show in a transition of location, a multi-view structure and time. The trace of visual unity with Sosangpalkyung of China can be seen in many places in Yeongsajeongpalkyung, which seems to be a transitional feature of composing poems regarding Palgyeong during the mid-Joseon dynasty, which pursues harmony with the local landscape of the Namwon area. The 'Changsongchwijuk(蒼松翠竹)' appearing in each of the first and second scenic views of Palgyeong and Yeongsajeongpalyeong can be understood as an incarnation of Yang, Dae-bak, the author of Palyeongsi or Ahn, Jeon, the builder of Yeongsajeong. On the other hand, as a result of interpreting the yin-yang features of poetic diction and picture elements appearing in the subtitle of Yeongsajeongpalyeong, Palyeongsi seems mostly full of yin-like elements and Palgyeongdo. Moreover, as a result of comparing and analyzing the acts expressed in and acts described in Yeongsajeongpalyeong, based on the fact that the reis almost no common ground between the two media except for Soongangmowoo, the third scenic view, the formal similarity between the two media can be acknowledged, however, it is difficult to discover any substantive 'integrity of poetry and painting'.