• Applied Biological Chemistry
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• v.27 no.1
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• pp.7-13
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• 1984

The effects of various nutrients added to soy milk on the growth of Lactobacillus acidophilus were investigated. Soy milk was prepared from defatted soy flour and various nutrients such as sugars, growth stimulating agents, amino acid and milk by-products. The growth curve obtained from the experiment suggested that the log phase ended after 12hr. Glucose and fructose greatly enhanced the acid production by L. acidophilus. The optimum concentration of these two sugars in the media was approximately 3% each. Among the tested growth stimulating agents, yeast extract stimulated the acid production by L. acidophilus, and the optimum concentration of this additive was approximately 0.5%. L-methionine reduced the acid production by L. acidophilus. Whey powder and skim mills powder did not significantly stimulated the growth and acid production by L. acidophilus. Concentration of protein in soy milk did not affect the growth and acid production by L. acidophilus.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.36 no.1
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• pp.120-128
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• 2018

The purpose of this study is to establish basic data for the continuous protection management policy of domestic natural world heritage and mixed world heritage, and to examine the present situation and characteristics of the protection management according to the World Heritage Convention on the World Heritage listed Huangshan. The results of this study are as follows. First, Huangshan began to be protected by the establishment of the Huangshan Construction Committee in 1933, and after the designation of national park in 1982, laws and regulations were established in the central ministries, And various projects related to utilization have been implemented. Secondly, the establishment of the boundary for protection was actively intervened by the central government, such as the reorganization of the boundary of Huangshan through the administrative district plan. In order to protect the ecological and landscape value as well as the cultural factor, And designated a heritage designated area. Third, the protection management of Huangshan was divided into four major stages. The first phase was divided into the period when administrative measures were taken to manage the protection of Huangshan. The second phase was designated as a national park in Huangshan. The third period was the time of the protection-oriented project according to the recommendation of the international organizations after the World Heritage listed. The fourth period was the expansion of the tourism industry for the continuous use of protection of Huangshan city, My preservation business was being implemented. Fourth, Huangshan is managed by the central government and the city government. Huangshan, which is a mixed heritage, is managed jointly by the Ministry of Cultural Heritage Administration and the Ministry of Natural Heritage Administration. The protection and management of Huangshan promoted the efficiency and expertise of the heritage-related work through the establishment of the administrative unit-specific management system, and the local governments were entrusted with the authority to implement the protection management policies that meet local characteristics. Fifth, the preservation area of Huangshan has been destroyed by the development policy centered on the mountain. In addition, according to the operation of accommodation facilities, there are problems such as sewage, garbage disposal, and environmental pollution caused by tourists, and the damage caused by pests and diseases in planted plantations around the area and changes in ecosystem due to the composition of cable cars. Sixth, for the continuous protection of Huangshan, strict regulations on new construction, extension and management of accommodation are required, and it is necessary to install facilities to limit and control the number of visitors.

• Applied Biological Chemistry
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• v.27 no.3
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• pp.163-168
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• 1984

Soy yogurt beverage (SYB) was prepared from defatted soybean flour and flavor, effect of stabilizers on sedimentation and change of acidity and cell concentration during storage of SYB were investigated. The flavor of SYB rated significantly different and slightly inferior to milk yogurt although flavors added to SYB improved the acceptability. The curd in SYB precipitated greatly during the first 24 hours of storage. The sedimentation of curd was reduced by the addition of CMC of 0.4% or PGA of 0.1%. SYB can be kept at $5^{\circ}C$ for 48 days without significant change in viable cell count of lactic acid bacteria. pH, titratable acidity and viable cell count of SYB was significantly changed for 48 days at $25^{\circ}C$. Some of SYB samples were contaminated by yeast and mold.

• The Journal of the Korea Contents Association
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• v.15 no.9
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• pp.29-36
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• 2015

This study aims to examine the problems that transmissions of an intangible cultural heritage in Korea may be cut off because of the public indifference, low demand for it and lack of government funding and seek ways to revitalize an intangible cultural heritage by increasing citizens' awareness of it and demand for it. According to recent studies, many holders of important intangible cultural properties have a difficulty doing because government funding is not enough to make their living and people who want to learn and pass on traditional skills keep decreasing. Many experts say that governments need to increase citizens' awareness of an intangible cultural heritage and demand for it in the long run to solve this problem, but governments focus on improving condition of holders rather than that. On this account, this study criticizes the government's policy and surveys citizens' awareness of an intangible cultural heritage and demand for it and suggests a plan of revitalizing an intangible cultural heritage.

• Food Science and Preservation
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• v.24 no.5
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• pp.559-564
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• 2017

Yogurt contains many microorganisms that are beneficial to human health, and is a probiotic that supplies many nutrients such as calcium and protein. It is difficult to safety preserve for a long time because it possesses a high content of water. To address this problem, powdered "instant" yogurt has been developed, but it has flaws low flowability and solubility. Therefore, yogurt was granulated using a fluidized bed granulator to increase flowability and solubility. The fluidized bed granulator was designed by using response surface methodology (RSM), whose variables were feeding rate (FR), atomization air pressure (AP) and product temperature (PT). After being granulated, the yogurt was analyzed for yield and lactic acid bacteria count. The maximum yield of yogurt granules was 79.42%, at FR of 0.54 mL/min, AP of 2.64 kPa, and PT of $58.18^{\circ}C$, and the colony count for lactic acid bacteria was more than $6log^{10}\;CFU/g$. Therefore, spherical granulation of yogurt using a fluidized bed granulator could be used for making convenient probiotic products with improved flowability and solubility.

• Korean Journal of Heritage: History & Science
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• v.56 no.3
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• pp.254-273
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• 2023

In 2023, the Cultural Heritage Administration of Korea is transforming a system that has been in existence for the past 60 years. In these circumstances, an increasing recognition of the need for such changes is intended to start the study of the historical context in the conceptual development of cultural heritage. The employment of imported concepts of heritage created the demand for understanding at least the original contexts. Many European concepts have been introduced. In this study, the French Revolution is selected as the starting point for historical research on conceptual development. France opened a new horizon to national heritage since the establishment of the Republic at the end of the 18th century. The French Revolution placed monuments denied by the collapse of the Ancien Regime back into the boundaries of protection. In this process, the Commission des Monuments and the Commission Temporaire des Arts were created. There were limits to conservation activities in the context of the revolution and war. However, it is meaningful in that they established conservation principles with instructions and created new value for looking at monuments. It was pioneering in that it demonstrated the perspective of national heritage. This is significant because the top flow of conceptual development has led to a monument historique, bien culturel, and patrimoine culturel in France. This history provides a universal essence and has great implications for Korea as a divided country

• Korea journal of population studies
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• v.19 no.2
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• pp.47-76
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• 1996

This study was carried out to provide the basic information for the implementation of population quality policies by analyzing fetal life. The outcomes and process of all the pregnancies of women with spouses living in Gapyung-gun, Kyunggi province from November 3, 1993 through December 31, 1995 were analyzed. The results of the study are as follows: According to the fetal life table, the estimated probability of pregnancy outcome showed 53.5% of live birth, 14.5% of fetal death, 32.0% of induced abortion, which resulted in 46.5% of pregnancy wastage throughout gestation period. The curve of the estimated probability of pregnancy outcome by gestation weeks showed L shape in case of total pregnancy rate, induced abortion rate and fetal death rate. The estimated probability of fetal death was 21.9% in case that the induced abortion was excluded, which was 7.4% higher than the case that induced abortion was included. The expected duration of pregnancy was 22.9 weeks until the fourth week of gestation and then started to become the highest, 26.6 weeks at the tenth week. At the 11th week, it declined to decrease to 26.4 weeks. This is attributed to the fact that the pregnancy wastage including fetal death and induced abortion occurred in the early period of pregnancy. The establishment of appropriate policies to cope with this situation are needed.

• 대한생식의학회:학술대회논문집
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• 2006.11a
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• pp.31-34
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• 2006

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1976.04a
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• pp.184.2-184
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• 1976

Lactobacillus bulgaricus를 10％ skim milk 에 단독배양 한 다음 동결(freezing) 및 진공동결건조(lyophilization) 시키고 이것을 다시 10％ skim milk에 접종하여 그 생존율과 유산(lactic acid) 생산율을 조사 하였다. Lyophilization보다는 freezing의 경우에 생존율이 높았으나 활성도에는 별 차이가 없었다. Glyerol, glutamate등의 protective agent의 효과도 재확인 되었다.

• Proceedings of the Korean Institute of Landscape Architecture Conference
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• 2020.06a
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• pp.52-53
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• 2020