• Journal of Food Hygiene and Safety
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• v.27 no.4
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• pp.473-478
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• 2012

The nutritional properties of the Kochujang were investigated with Fermented Extract of Hizikia fusiforme. No big differences in proximate compositions(moisture, Crude protein, Crude fat, and Crude ash, Carbohyrate) were observed between Two kinds of kochujangs tested in this study, general kochujang purchased from a market(GK), kochujang added with Fermented Extract of Hizikia fusiforme(FGK). However, FGK showed higher level of Total free amino acid(15,929.5 ng/mg), amino nitrogen(1715.88 mg%) and mineral contens than GK. the analysis of volatile compounds using GC/MS revealde than the fermentation dramatically removed off-flavors such as Acetaldehyde, Silane rimethyl(2-methylphenyl)-, 1H-Indole 2-phenyl-1-(trimethylsilyl) in Fermented Extract of Hizikia fusiforme(FGK).

• Korean Journal of Animal Reproduction
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• v.26 no.1
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• pp.53-59
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• 2002

This study were performed to investigate the effect of magnetic field exposure on semen characteristic and the weights of body, reproductive organs and liver, kidney and spleen in mice. In magnetic field exposure for 15 days, sperm concentrations and viability were significantly lower in magnetic field(15.7$\times$10$^{6}$ $m\ell$, 29.3%) than that in control group(25.1$\times$10$^{6}$ $m\ell$, 34.4%)(P＜0.05). The proportion of sperm abnormality were significantly increased in magnetic field exposure groups for 15 days than that in control group(P＜0.05). The exposure of magnetic field in mice didn't affect the body and reproductive organ weight such as testis, epididymis, vasicular gland and coagulatin gland. The weight in liver and kidney were not affect in magnetic field exposure groups. However, the spleen weight were significantly higher(P＜0.05) in group exposed with than without magnetic field. This studies indicate the short or long term magnetic field exposure in mice were noxious effects on the sperm characteristics and spleen weight, but didn't affect body, reproductive organs, and liver and kidney weight.

• 농업기술회보
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• v.45 no.5
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• pp.4-15
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• 2008

• Korean journal of applied entomology
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• v.41 no.1
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• pp.15-19
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• 2002

Host plants of Popillia quadriguttata (Fabricius) were investigated in golf courses, Fifteen plant species of 15 genera in 13 families were confirmed as host plants of P. quadriguttata. Thus, total number of host plants of P. quadriguttata was 26 species of 25 genera in 18 families including 11 recorded species in literature. In addition, P. quadriguttata adults fed on 30 plant species of 25 genera in 19 families out of the 69 plant species of 53 genera in 33 families supplied as food in laboratory, P. quadriguttata adults preferred Wistaria floribunda in golf courses but Tilia mandshuric, Platanus orientalis, Diospyros lotus, Punica granatum and Chionanthus retusa in laboratory.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.460-482
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• 2012

On the basis of the cookbooks and Data Base of the Korean Classics(http://db.itkc.or.kr/itkcdb/mainIndexIframe.jsp), this paper analyzed the fermented soybean listed in the general documents of the Chosun Dynasty(1392~1897) and the Goryeo Dynasty(918~1392). In the Goryeo Dynasty, there are 15 kinds of Jang(soybean paste or solution), among which are Jang (soybean paste fermented by mold)(6 documents), Yeomgjang, Yeomshi(2), and Gaejang(1). However, the cookbook at that time is defunct. The Goryeo Court relieved the famine-stricken people by proving them with Jang. In the Chosun Dynasty, 111 kinds of Jang were listed in the general documents, and 153 kinds in cookbooks. There were 55 kinds of general Jang, such as Jang(204), Yeomjang(63), Chojang, Goojang(7), and Gaejang(6), are listed in the general documents, and in the cookbooks, there are 55 kinds of Jang, such as Sookwhangjang(9 cookbooks), Daemaekjang(8), Myeonjang(8), Saengwhangjang (8), and Yooinjang(8), and among them, 13 kinds belong to the Chinese origin. A total of 9 Kinds of Ganjang(soybean solution fermented by mold), such as Soojang(30), Cheongjang(23), Gamjang(8), and Ganjang(3) are found in the general documents. In the cookbooks, 12 kinds of Jang, as Cheongjang(10), Cheonrijang(4), Ganjang(3), and etc., are listed. There were 9 kinds of Gochoojang(red pepper-soybean paste), such as Chojang(12), Gochojang(3), and etc., are listed in the general documents, and 9 kinds as Gochojang(7), Manchojang(7), rapid Manchojang(4), and etc., are in the cookbooks. In addition, 16 Kinds of Yookjang(fermented soybean-meat paste) as Haejang(15), Hyejang(11), Yookjang(11), and etc., are found in the documents, and 22 kinds as Nanjang(9), Gejang(6), Yookjang(5), Shoigogijang(4), and etc., are in the cookbooks. Eighteen Kinds of Shi(soybean paste fermented by bacteria) as Yeomshi(40), Shi(35), Shijang(6), and etc., are recorded in the documents, and 19 kinds as Jeonkookjang(6), Shi(4), Sooshijang(4), and etc., are in the cookbooks, and among them 11 kinds belong to the Chinese origin. Six kinds of Jipjang(aqueous soybean paste) as Jipjang(7), Uoopjang(4), Pojang (2), Jangzoop(2) are recorded in the documents, and 15 kinds as Jipjang(9), Zoopjeo(7), and Hajeoljipjang(5) are in the cookbooks. Soybean paste, or solution for relieving hunger is not recorded in the documents. However, the Chosun court, for the purpose of relieving famine-stricken people, used general Jang. Such 21 Jang to relieve the famine-stricken people as Pojang(7), rapid Jang(6), and Sasamgilgyeongjang(4) are listed in the cookbook. Geonjang(dried soybean paste), Nanjang (egg-soybean paste), Doojang(soybean paste), Maljang(random soybean paste), Myeonjang(wheate-soybean paste), Sodoojang (red bean-soybean paste), Yookjang(soybean-meat paste) and Jang(soybean paste) are recorded in the documents, as well as in the cookbooks. Chinese-original Jang and Shi are recorded in the cookbooks, with no list in the general documents. Therefore, it seems that it didn't pass down to the general public.

• Journal of the Korean Society for Precision Engineering
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• v.22 no.12 s.177
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• pp.7-15
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• 2005

• The Korean Publising Journal, Monthly
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• s.291
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• pp.15-15
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• 2000

• Ceramist
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• v.15 no.6
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• pp.7-15
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• 2012

• 한국상하수도협회지
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• s.7
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• pp.15-15
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• 2004

• 대한예방의학회:학술대회논문집
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• 2004.10a
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• pp.15-15
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• 2004