• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.6
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• pp.899-906
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• 1996

The physicochemical and microbiological studies were conducted to examine the effect of pineneedle(Pinu densinora Seib. et Zucc) sap on the Kimchi fermentation. Kimchi with the addition of various levels(0, 0.5, 1.0, or 1.5%) of pine needle sap was fermented either at $4^{\circ}C$ for 15 days after placing at room temperature for 24 hours(Group A) or at $15^{\circ}C$ for 15 days(Group B). pH reached the optimal value of Kimchi fermentation(pH 4.2) on day 3 and day 4~7 in 0% treatment and pine needle sap treatments, respectively, which indicated that shelf-life of Kimchi was extended by 1~4 days by the addition of pine needle sap. Total acidity was decreased by the addition of pine needle sap. More rapid decrease in pH and increase in total acidity were observed in Group B than in Group A. Reducing sugar content was reduced to approximately 80% by day 4~5 in all treatments. Total vitamin C content was reached peak on day 1 of fermentation and then decreased in all treatments. Reducing sugar and total vitamin C contents were slightly increased by the addition of pine needle sap due to the components present in pine needle sap. Total viable cell number rapidly increased to reach Peak on day 3 and then slowly decreased during the fermentation. However, total viable cell number as well as reducing sugar and total vitamin C contents did not differ between Group A and Group B. In Group A, Lactobacillus cell number in 0% treatment continued to increase to reach peak on day 9, while the numbers in pine needle sap treatments reached Peak on day 5~9 and then gradually decreased throughout the fermentation. Unlike in Group A, Lactobaillus cell numbers in pine needle sap treatments in Group B continued to increase to reach Peak on day 7. As pine needle sap levels increased, total viable cell number and Lactobacillus cell number decreased regardless of fermentation temperatures. The results of this study indicate that pine needle sap causes to delay the Kimchi fermentation by slowing down pH drop and inhibiting the Lactobacillus cell growth.

• Applied Biological Chemistry
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• v.6
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• pp.15-24
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• 1965

The mackerels, Scomber japonicus (HOUTTYN), for this study were caught by purse sein net in Korea. In this paper, the seasonal variations of the oil content and Vitamin A concentration in oil in different parts of the mackerel, the distribution of the Vitamin A of viscera of that and physical and chemical constants of oil were discussed. The results are summarized as follows: 1. In the beginning of June, the liver weight increased rapidly and reached the maximum. In this period, the gonad weight was also maximum. It seemed that this phenomenon has influenced on the nutritional and physiological aspects of the spawning stage. 2. The Vitamin A concentration of liver oil reached the maximum value in the middle of July. In the most case, it was proportinate to the oil content in liver inversely. 3. The Vitamin A concentration of pyloric caeca oil reached the maximum Value in the late of July. It showed the tendency of being proportionate to the oil content in pyloric caeca inversely. And the Vitamin A concentration of intestine oil reached maximum value in the beginning of July. 4. The distribution average ratio of Vitamin A in liver, pyloric caeca, intestine, stomach and contents of stomach and gonad to the total Vitamin A in whole viscera were 60.8, 29.4, 5.7, 2.2, and 1.9 percentage. The seasonal variation of the distribution of Vitamin A in pyloric caeca to the amount of total Vitamin A in whole viscera was proportionate to that of liver inversely. 5. It seemed that there were no any corelation between the Vitamin A content and seasonal variation of the physical and chemical constants of viscera oil. But when the Vitamin A concentration was high, the refractive index, the amount of unsaponifiable matter and iodine value of viscera oil were also high. 6. On the extracting vitamin oil of viscera of mackerel, it is the most suitable period from the end of May to the middle of October. The liver, pyloric caeca and intestine of mackerel are valuable and the other parts of vicera are worthless as vitamin oil resources. It is probable that the whole viscera oil could also be utilized as vitamin-rich oil, if it were concentrated.

• Environmental engineer
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• v.18 s.189
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• pp.16-19
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• 2002

CEO는 일반적으로 최고경영자(Chief Executive Officer)를 뜻하는 말이지만 나는 Chief Environment Officer 라는 뜻으로 해석하고 우리 환경관리인 모두 경영자가 되어야 한다는 뜻으로 위와 같은 제목을 썼다. 전국의 많은 환경관리인들은 주어진 책무를 다하기 위해 오늘도 많은 수고를 아끼지 않고 있다. 그러나 대부분의 경우 환경관리인들은 열악한 여건 하에서 일을 해야 하기 때문에 많은 고생을 하고 있는 것이 현실이다. 최

• 주택과사람들
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• s.219
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• pp.24-24
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• 2008

신화를 창조하는 세계 최고 사진 에이전시 매그넘 포토스(Magnum Photos)소속 사진작가들이 2006년 10월부터 1년여 동안 대한민국을 촬영했다. 매그넘 작가 20명이 건국 60돌을 맞은 한국의 현재 모습을 저마다의 시각으로 담아낸 2400여 장의 사진 중에서 엄선한 작품만을 선보이는 이번 사진전은 예술의전당 한가람미술관에서 8월 24일까지 계속된다.

• Fashion Information and Technology
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• v.4
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• pp.8-17
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• 2007

• Proceedings of the Korean Aquaculture Society Conference
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• 2006.05a
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• pp.263-263
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• 2006

• Venture DIGEST
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• s.70
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• pp.10-11
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• 2005

평범한 엔지니어에서 연매출 2천억원을 달성하는 벤처기업 리더로 거듭나, 벤처 성공신화의 주인공으로 꼽히는 주성엔지니어링 황철주 대표. 올해 협회 부회장으로 선출되면서 그의 행보는 더욱 바빠졌다. 세계 최고 수준의 기술력과 인재 발굴을 위한 아낌없는 투자로 일궈낸 10년의 발자취와 벤처 재도약의 선봉에 선 황대표의 포부를 들어보자.

• Environmental engineer
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• v.18 s.192
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• pp.14-19
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• 2002

CEO는 일반적으로 최고경영자(Chief Executive Officer)를 뜻하는 말이지만 나는 Chief Environment Officer 라는 뜻으로 해석하고 우리 환경관리인 모두 경영자가 되어야 한다는 뜻으로 위와 같은 제목을 썼다. 전국의 많은 환경관리인들은 주어진 책무를 다하기 위해 오늘도 많은 수고를 아끼지 않고 있다. 그러나 대부분의 경우 환경관리인들은 열악한 여건 하에서 일을 해야 하기 때문에 많은 고생을 하고 있는 것이 현실이다. 최

• Product Safety
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• s.199
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• pp.78-81
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• 2010

배선기구 전문 생산업체 (주)케이텍코리아(이하 케이텍)는 국내 굴지의 업체에 제품을 납품하고 있을 정도로 튼실한 기업이다. 케이텍은 성공적으로 ERT를 도입해 매출을 높이고, 이익을 극대화 시킬 수 있었다. 또한 케이텍은 기술력뿐만 아니라 제품의 디자인도 국내 최고를 자랑하며, 고객들의 다양한 기호에 맞춘 최고의 제품들을 생산하고 있다.

• 핵융합뉴스레터
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• s.46
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• pp.16-18
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• 2010

"팔 넣고 푹 끓인다. 설탕은 은근한 불, 서서히 졸인다~ 졸인다" 더운 여름이면 생각나는 국민 간식, 팥빙수. 얼음과 팥 그리고 과일과 시럽 등 기호에 맞는 재료를 한데 넣어 먹는 팥빙수는 여러 재료가 섞였음에도 하나의 맛으로 우리에게 여름 간식 최고의 맛을 선사한다. 본격적인 더위가 시작된 여름 초입 7명 모두 각자의 개성과 능력을 갖춘 팀원으로 최고의 팀워크를 자랑하는 기획조정부 지식정보팀과 달콤시원한 팥빙수를 만들며 즐거운 시간을 나눠보았다.