• Applied Biological Chemistry
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• v.31 no.3
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• pp.292-297
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• 1988

The volatiles of whole and homogenated tomato fruits collected by the headspace trapping method using Tenax GC and the simultaneous steam distillation method were identified by GC and GC-MS. Among over 100 GC peaks, 10 alcohols, 6 aldehydes, 4 ketones, 3 esters, 1 phenol and 1 acid were identified from whole tomato fruits, whereas 12 alcohols, 6 aldehydes, 5 ketones, 5 esters, 2 phenols, 1 hydrocarbon and 1 acid were identified from homogenated tomato fruits. By simultaneous steam distillation-extraction, 19 alcohols, 13 hydrocarbons, 9 esters, 9 ketones, 8 aldehydes, 2 phenols, 2 lactones,2 furans, 1 acids and 2 others were identified among over 300 peaks.

• The Korean Journal of Zoology
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• v.9 no.1
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• pp.31-38
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• 1966

굴둑거미속(Cybaeus)은 물거미과(Argyronetidae)에 속하는 거미로서 지금가지 전세계에서 약 62종이 기재되었는데 그 지리적 분포를 보면 신북구에 40종, 구북구에 18종, 신열대구에 3종, 에치초피아구에 1 종의 순으로 되어 신북구가 절대 다수인 67%를 차지하고 있다. 구북구의 16종은 구주산이 5종, 몽고산이 1 종, 중국 본토산이 1 종, 일본산이 11종 기재되어있다. 한국산 굴둑거미속에 대해서는 저자 (1962)가 소백산산의 Cybaeus sp. 1(2 ♀♀)과 Cybaeus sp. 2(2Y♀♀)를 , 남궁씨(1964)가 충주산의Cybaeus sp.를 보고하였을뿐이다. 금반 한국산 굴둑거미속의 거미를 정리한 결과 저자가 보고한 Cybaeus sp.1과 남궁씨가 보고한 Cybaeus sp. 는 동일종으로서 신종에 해당함을 알았으며 이 밖에도 1 신종과 1 미기록종을 얻었기에 이에 기재하였다. 즉 미기록종 : Cybaeus nipponicus (Uyemura, 1938) 신종 : Cybaeus lingus sp. nov. , Cybaeus triangulus sp. nov.

• Applied Biological Chemistry
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• v.46 no.3
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• pp.207-213
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• 2003

Kochujang was prepared for this study with raw material inoculated by commercial enzyme of amylase and protease. Volati1e compounds of Kochujang were analyzed using a purge and trap method during fermentation and identified with GC-MSD. Total 54 kinds of volatile flavor components like 16 kinds of alcohol, 16 kinds of ester, 7 kinds of acid, 4 kinds of aldehyde, 2 kinds of alkane, 1 kind of benzene, 3 kinds of ketone, 1 kind of alkene, 2 kind of amine, 1 kind of phenol, other 1 were found. Total number of volatile flavor detected right after manufacturing were 23 kinds like 3 kinds of alcohol, 6 kinds of ester, 3 kinds of aldehyde. After 30 days storage, total number of volatile flavor went up to 31 kinds with addition of 4 kinds of alcohol, 1 kind of ester. The total number of volatile flavor after 120 days storage were increased to 49 kinds. Volatile flavor compounds detected during the storage period were total 20 kinds like 6 kinds of alcohol such as 2-methyl-1-propanol, ethanol, 3-methyl-1-butanol, 5 kinds of ester such as ethyl acetate, isoamyl acetate, ethyl butyrate, 3 kinds of aldehyde such as butanal, acetaldehyde and 6 kinds of others. Even though peak area % of flavor compound varied depends on fermentation period, ethanol, ethyl acetate, ethyl butyrate, ethenone, 2-methyl-1-propanol, 3-methyl-1-butanol were the main compounds that consisted of flavor from Kochujang which was made with enzyme treatment. Ethly acetate showed the highest result in the treatment of right after manufacturing, 3-methyl-1-butanol had up to 90th day and ether were the other days.

• Korean journal of applied entomology
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• v.25 no.2 s.67
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• pp.77-83
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• 1986

From the result Of survey (4th Aug.${\sim}$20th Aug.1986) for the moths in the area of the Civilian Control Line neighboring D.M.Z., in total 89 species belonging 21 families were identified. Among them 4 species; Nemophora askoldetla (M.), Dichrerampha atbistriana K., Grapholita dimorpha K. and Epiblema sugii K. are reported for the first rime from Korea.

• Applied Biological Chemistry
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• v.35 no.4
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• pp.248-253
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• 1992

Volatile flavor components of soybean pastes, manufactured with traditional Meju and improved Meju, were extrated by simultaneous steam distillation-extraction apparatus and concentrated at atmosphere press. The concentrates were investigated GC-sniff evaluation by preparative gas chromatograph, and then analyzed and identified by GC/MS and Kovats retention index. Thirty nine components, including 11 alcohols, 4 aldehydes, 2 pyrazines, 4 acids, 3 fuans, 3 phenols, 3 esters, 3 hydrocarbons, 1 ketone, 5 miscellous ones were confirmed in soybean paste manufactured with traditional Meju. Twenty one components, including 4 alcohols, 2 aldehydes, 2 pyrazines, 2 acids, 1 fuan, 2 esters, 1 hydrocarbon, 2 ketones, 4 miscellous ones were confirmed in soybean paste manufactured with improved Meju. Ten components such as 3-methyl-1-butanol, 4-methyl-3-heptanol, trimethyl-pyrazine, 1-octen-3-ol, 2-furancarboxaldehyde, tetramethyl-pyrazine, benzaldehyde, 3-methyl-butanoic acid, naphthalene, 2-ethyl-3-methyl-oxetane were identified together in soybean pastes manufactured with traditional Meju and improved Meju.

• Korean Journal of Environment and Ecology
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• v.11 no.4
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• pp.407-414
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• 1998

The rare and endangered plants in Naesorak area were investigated for four months during May to August in 1997, and the results were summarized as 35 taxa which is classified as 19 families, 32 species, and 3 varieties. At the level of families, 19 families such as Pinaceae(1 species), Taxaceae(1 species), Cupressaceae(1 species and 1 variety), Liliaceae(5 species and 1 variety), Aristolochiaceae(2 species), Ranunculaceae(4 species), Berberidaceae(1 species), Saxifragaceae(2 species), Rosaceae(1 species), Oleaceae(2 species and 1 variety), Solanaceae(1 species), Scrophulariaceae(1 species), Valerianaceae(1 species), Campanulaceae(1species), and Compositae(1 species) were recorded. The most of the habitats of the species was easily found along the major mountain trails, and a kind of destructions of these plants by human interferences is due to the fact that the illegal collections for food and medicine are occurred. Those species of Taxus caespitosa, Rhododendron aureum, Vaccinium bracteatum, Allium victoralis var. platyphullum and Leontice microryncha has a few individuals in habitats and also shows the unfavorable growing state, so the intensive and continuous habitat management of the habitats were inevitably dimanded.

• Animal Systematics, Evolution and Diversity
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• v.14 no.3
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• pp.257-278
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• 1998

1992년 7월부터 1997년 7월까지 거제도 연안 14개 지점에서 채집된 표본들을 동정, 분류한 결과 4강 63과 149종이 밝혀졌고 이 중 한국 미기록종 1종 (Odostomia omaensis 기생이빨고둥)을 포함하여 45종 91종은 거제도 미기록종이었다. 거제도 해산 연체동물은 과거의 문헌에 기록된 것을 포함하여 다판강 5과 13종, 복족강 38과 105종, 이매패강 22종 45종, 굴족강 1과 1종으로 총 66과 164종이며 이에 대한 목록과 한국미기록종에 대한 재기재를 하였다.

• Korean Journal of Environment and Ecology
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• v.34 no.2
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• pp.130-141
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• 2020

National parks in Korea are subject to a survey of natural resources every five years, according to the Natural Parks Act. This study analyzed the insect diversity in each of the 21 national parks conducted as part of the Third Nature Resource Survey of National Parks (2010~2018). It compared insect diversity in each national park national biodiversity with insect diversity in all national parks and analyzed the uncollected sub-taxonomic groups of each taxonomic group and the legally protected species. The Third Nature Resource Survey identified 5,584 species in 456 families in 21 orders in all national parks, and they accounted for 31.3% of 17,848 species in the national insect diversity. By taxonomic group, Lepidoptera was the most frequently found with 2,195 species, followed by beetles (1,495 species), fellings (712 species), and stink bugs (515 species). By national park, Odaesan national park showed the highest insect diversity with 1,963 species, followed by Sobeaksan national park (1,511), Hanryeohaesang national park (1,321), Gayasan national park (1,282), Juwangsan national park (1,265), Dadohaehaesang national park (1,264), Woraksan national park (1,251), and Jirisan national park (1,240). The legally protected species included 3 species of endangered species rank I, 11 species of endangered species rank II, 12 climate change indicator species, 139 endemic species, and 532 species requiring approval for cross-border transfer.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.359-364
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• 1994

Volatile flavor components from various edible portions of Calystegia japonica $(T_{HUNB})\;C_{HOIS}$ were collected by simultaneous steam distillation-extraction(SDE) method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography(GC) and combined gas chromatography-mass spectrometry(GC-MS). Thirty nine volatile flavor components, including 21 hydrocarbons, 1 aldehyde, 4 ketones, 7 alcohols, 4 esters, 1 acid and 1 miscellaneous one were confirmed in leaves. Twenty six components, including 16 hydrocarbons, 2 aldehydes, 3 ketones and 5 alcohols were confirmed in stems, and 52 components, including 26 hydrocarbons, 2 aldehydes, 5 ketones, 13 alcohols, 1 ester, 1 acid and 4 miscellaneous ones were confirmed in roots. The kinds and amounts of volatile flavor components revealed different patterns depending upon various edible portions. Relatively greater numbers of volatile flavor components were identified in roots compared with other portions of this wild plant.

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.822-826
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• 1996

Volatile flavor components from various edible portions of Capsella bursa-pastoris were collected by simultaneous steam distillation-extraction (SDE) method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Thirty four volatile flavor components, including 12 hydrocarbons, 2 aldehydes, 2 ketones, 5 alcohols, 1 ester, 10 acids and 2 miscellaneous ones were confirmed in whole samples. Thirty one components, including 11 hydrocarbons, 5 aldehydes, 4 ketones, 5 alcohols, 1 esters and 5 miscellaneous ones were confirmed in leaves. Twenty four components, including 5 hydrocarbons, 1 aldehyde, 2 ketones, 6 alcohols, 2 esters, 1 acid and 7 miscellaneous ones were confirmed in roots. The kinds and amounts of volatile flavor components revealed different patterns depending upon various edible portions. Relatively greater numbers of volatile flavor components were identified in leaves compared with roots of these wild plants. The characteristic aroma of Capsella bursa-pastoris appeared to be due to combination of C6 alcohol and acids, terpene alcohol and sulfur containing compounds.