• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.6
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• pp.640-647
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• 2012

Squid Sikhae is a traditional salt-fermented food in Korea. We evaluated the standardization of optimal processing conditions for desirable quality-controlled squid Sikhae using analyses of physiochemical properties, microbiological species, and organoleptic tests. The optimal fermentation temperature, sun-dried sea salt concentration, and fermentation period for manufacturing squid Sikhae products of the aceeptable quality were $10^{\circ}C$, 4%, and 6 days. In addition, optimal concentrations of the additional ingredients of red pepper powder and crushed garlic for acceptable quality squid Sikhae were both 6%.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.6
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• pp.627-634
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• 2012

Squid Sikhae is traditional salt-fermented food in Korea. We evaluated the standardization of optimal processing conditions for desirable quality-controlled squid Sikhae using analyses of physiochemical properties, microbiological species, and organoleptic tests. Among several squid Sikhae preparation processes, the optimal fermentation temperature sun-dried sea salt concentration, and fermentation period for squid Sikhae of acceptable quality were $10^{\circ}C$, 4%, and 6 days, respectively. Amino-N and volatile basic nitrogen (VBN) contents of the acceptable quality squid Sikhae were 162.51 mg/100 g and 15.25 mg/100 g, respectively.

• Microbiology and Biotechnology Letters
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• v.24 no.2
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• pp.227-233
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• 1996

Tyrosinase is an enzyme which catalyzes an enzymatic browning of some foods and in vivo synthesis of melanin. In order to produce natural and edible inhibitor of the enzyme which is expected to have whitening effect on melanogenesis, a microorganism was selected from fermented foods. It was named as NU-7, and cultured in mushroom (Lentinus edodes, Shiitake) media. Optimal media to produce tyrosinase inhibitor was formulated by varing nitrogen or carbon content. If glucose content was in a range of 3-20% and ammonium sulfate was in a range of 0-0.25%, production of inhibitor was independent of cell mass. Addition of ammonium sulfate as a nitrogen source had little effect on inhibitor production. Production of inhibitor (Y) was proportionally related to shiitake content (X) with a regression equation of Y= -0.96X$^{2}$ + 13.07X + 14.43 (R = 0.96). These results indicate that shiitake and glucose are necessary for the production of tyrosinase inhibitor. In the analysis of mycotoxin in culture broth, aflatoxin was not detected, suggesting that it would be probably edible.

• Korean Journal of Pharmacognosy
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• v.7 no.3
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• pp.225-232
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• 1976

To compare the effects of red Ginseng and white Ginseng on the growth of experimental animals, both Ginseng were given to Broiler male chicken. Red and white Ginseng were administered to Broiler chicken in doses of 0.25, 0.5, 1, 2 and 4g per kg weight of chicken. The increase in weight were 282g in red Ginseng group and 162g in white Ginseng group compared with control group. The increase of the feeding amounts per kg weight were 2.4kg for red Ginseng group, 2.67kg for white Ginseng group and 2.87kg for non-treated group. The growth of each organ in the red Ginseng group showed favorable increase trend than white Ginseng group as a whole and, particularly, considerable significance were observed in liver and brain. These results suggest that red Ginseng has better effect on the growth of chicken and organ than white Ginseng does.

• Korean Journal of Pharmacognosy
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• v.15 no.4
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• pp.203-205
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• 1984

The extract of Ssangkum-tang was investigated on antiinflammatory activities. The extract showed antiedematous action at a dose of 500mg/kg po in carrageenin edema test in rats. The extract also inhibited the leakage of pontamine sky blue into peritoneal cavity in mice at the doses of 300 and 500mg/kg po.

• Korean Journal of Pharmacognosy
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• v.15 no.4
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• pp.194-198
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• 1984

Analgesic activity of the 'Ssangkum-tang' (water extract) were studied. Analgesic activities were determined by the acetic acid method, hot plate method and Randall-Sellito method. The water fraction showed a significant inhibitory effect at the dose of 1.25g/kg, 2.5g/kg and 5.0g/kg.

• Korean Journal of Pharmacognosy
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• v.16 no.3
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• pp.175-179
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• 1985

The optimal condition for the determination of saikosaponin a and d, the major pharmacologically active saponins of the roots of Bupleurum falcatum, was studied with the conversion of these saponins into diene saponins $(saikosaponin\;b_1\;and\;b_2)$. The complete separation and quantitative analysis of these saponins were performed by the method of high performance liquid chromatography using $NH_2$ column. The conversion of saikosaponin a and d into diene saponins under gastric pH was calculated. Thirty-three percent of saikosaponin a was converted to saikosaponin $b_1$ and 63 percent of saikosaponin d was converted to saikosaponin $b_2$.

• Vending industry
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• v.6 no.3 s.18
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• pp.29-31
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• 2006

최근 멀티자판기에 대한 좋은 시장 반응이 이어지고 있어 뉴트랜드로서 큰 기대를 갖게 한다. 멀티자판기의 장점은 무엇보다 다양한 내용상품을 취급할 수 있다는 점. 따라서 소형매점의 역할까지도 대체가 가능하다. 학원,빌딩 등 고정인구가 많지 않은 로케이션에 있어 굳이 유인매점을 고집할 것이 아니라 멀티자판기 한대면 더 높은 운영효율을 살릴수 있다. 이런 멀티자판기의 등장은 자판기 무인카페 사업에 있어서도 좋은 기회를 제공하고 있다. 이런 멀티자판기의 등장은 자판기 무인카페 사업에 있어서도 좋은 기회를 제공하고 있다. 음료자판기와 멀티자판기가 매칭이 되면 간편하게 식음료를 즐길 수 있기 때문에 소비자의 사랑받는 공간으로서 정착이 가능하다. 이를 입증하는 것이 대전직할시 유성구의 현대 리조텔 로케이션이다. 이 곳은 KBS "무한지대 큐" 프로그램에도 소개가 될 정도로 운영이 잘되고 있다. 무인카페 사업의 새로운 가능성을 제시하고 있는 현장을 찾아 봤다.

• Journal of Korea Society of Industrial Information Systems
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• v.11 no.5
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• pp.132-140
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• 2006

Implementing ERP system is inherently a very complex task that involves ongoing training employees to use the new system. However, the traditional methods of ERP training and education have presented many problems. A new form of training, e-learning, has emerged. E-learning enables trainees to sign on classes without restrictions of time, distance, and classroom availability. We suggested several usage strategies and e-learning combined model for ERP related organizational change management.

• Korean Journal of Pharmacognosy
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• v.24 no.1
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• pp.32-37
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• 1993

Phytochemical studies of the root of Aristolochia contorta afforded an unidentified N-glycoside rarely found in natural products. It's structure was elucidated as 8-desmethoxy-aristolactam $N-{\beta}-D-glucopyranoside$ by spectral data and chemical analysis. 6-Hydroxy-8-desmethoxy-aristolactam $N-{\beta}-D-glucopyranoside$, aristolactam I and aristolactam AII were also isolated from the same source. $^{13}C-NMR$ spectra were first assigned and the result confirmed N-C-O-glycosidic linkages in the glycosides.