• Journal of Animal Environmental Science
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• v.17 no.1
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• pp.49-54
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• 2011

Animal manure is produced annually 43.7 million tonnes in Korea. Among them, about 85.6 % are used as compost or liquid fertilizer to the agricultural land. The animal manure can be effectively utilized by mixing with organic byproducts that result in generation of biogas from anaerobic co-digestion process. This study aimed to optimize the content of total solid materials (TS) and determine the effect of organic byproduct on the co-digestion process. Prior to the byproduct treatments, determination of proper content of TS was conducted by controlling at 5 or 10 %. For the byproduct treatments, swine manure without adding the byproduct was used for control treatment, and swine manure mixed with either corn silage or kitchen waste was used for other treatments. Volume of biomethane ($CH_4$) generated from digested materials was quantified before and after byproduct treatments. In result, a 1.4-fold higher biomethane, about 0.556 L/$L{\cdot}d$, was produced when the content of TS was controlled at 10 %, compared at 5 %, about 0.389 L/$L{\cdot}d$. When the swine manure was mixed with the corn silage or kitchen waste, a two-fold higher biomethane was produced, about 1.theand 1.0heL/$L{\cdot}d$, respectively, compared to the control treatment. Biogas production from organic dry matter (odm) was a3, 362eand 2h6 L/kg odm${\cdot}$d for control, corn silage, and kitchen waste treatment, respectively. The lower biogas production in the treatment of kitchen waste than that of corn silage is associated with its relatively high odm contents. The methane concentration during the whole process ranged from 40 at the beginning to 70 % at the end of process for both the control and kitchen waste treatments, and ranged from 52 to 70 % for the corn silage treatment. Hydrogen sulfide ($H_2S$) concentration ranged between 350 and 500 ppm. All the integrated results indicate that addition of organic byproduct into animal manure can double the generation of biogas from anaerobic fermentation process.

• Journal of Nutrition and Health
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• v.49 no.6
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• pp.459-470
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• 2016

Purpose: The purpose of the present study is to identify the relationship between practicing healthy diet and metabolic syndrome indicators in Koreans. Methods: This research is a cross-sectional study based on the 2013~2014 Korea National Health and Nutritional Examination Survey. This study investigated 6,748 adults aged 19 to 64 yr (19~49 yr: n = 4,230, 50~64 yr: n = 2,518) to examine practice of healthy diet and metabolic syndrome indicators. In this study, according to practicing healthy diet, we classified subjects into the "Practicing healthy diet (PHD)" group (19~49 yr: n = 1,782, 50~64 yr: n = 937) and "Non-practicing healthy diet (NPHD)" group (19~49 yr: n = 2,448, 50~64 yr: n = 1,581). PHD score was determined by adding the number of practicing factors: adequate fat intake, sodium intake ${\leq}2,000mg/day$, fruit & vegetable intake ${\geq}500g/day$, and using nutrition label information in food selection. Results: Female adults had a larger proportion of subjects who practiced a healthy diet compared to male adults (p < 0.001), and the percentages of 19~49 yr and 50~64 yr were 40.46% and 37.07%, respectively. The PHD group consumed significantly more calcium, vitamin $B_1$, $B_2$, and vitamin C density compared to the NPHD group. In 50~64 yr females, the subjects practicing healthy diet (PHD score ${\geq}2$) was inversely associated with risk of abdominal obesity (OR: 0.71, 95% CI: 0.54~0.93, p value = 0.0131) and metabolic syndrome (OR: 0.70, 95% CI: 0.52~0.94, p value = 0.0166) after adjustments for multiple confounding factors, compared with the lower PHD score (PHD score ${\leq}1$). Conclusion: Good dietary practice such as adequate fat intake, sodium intake ${\leq}2,000mg/day$, sufficient fruit & vegetable intake, and using nutrition label information in food selection could be useful in decreasing metabolic syndrome risk of Korean adults.

• Development and Reproduction
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• v.5 no.1
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• pp.47-52
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• 2001

Predetermination of sex in livestock of offpring is in great demand and is of critical importance to providing for the most efficient production of the animal ariculture. Such a sexing techlology would also enhance the economy of conventional artificial insemination(AI) and aid the porcine industry. The purpose of this study was to evaluate the efficiency of enriching X-bearing porcine sperm using discontinuous percoll gradients and PCR mefhod. Semen was collected from mature boars of proven fertility center (AI center KimHae). Sperm was leaded on the isotonic discontinuous percoll gradient and then it was centrifuged at 120 ${\times}$ g for 20 minutes. After centrifugation, sperm included in each fraction were recovered (7${\times}$10$^6$ sperms/ml) and then sperm genomic DNA was extractedfor the PCR. SRY gene was used to evaluate the ratio between X and Y sperm in the separated fractions. Ju viro ffrtilization wascarried out by adding the unseparated sperm (control) or separated (experimental poop) to the matured oocytes in TCM-199. Embryos for sex determination were obtained at 2 cell stage and then was used for SRY gene amplification. After centrifugation of discontinuous percoll gradient, the most motile sperm was obtained at 95% fiaction (94.4% ${\pm}$ 5.1%, p < 0.01). The PCR analysis evaluated that 30%, 50% and 65% fractions were Y sperm rich, whereas 80% and 95% fractions were X sperm rich. PCR analysis with each porcineembryo showed that 33.3% of control and 66.7% of experimental group were determined as female embryos. In conclusion, in vitro matured oocytes inseminated with sperms (95% fraction) prepared by percoll gradient centrifugation showed high fertilization rates and female embryos than control sperms.

• Economic and Environmental Geology
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• v.48 no.6
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• pp.451-465
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• 2015

The free-air anomalies are computed using a data set from various types of gravity measurements in the Korean Peninsula area. The gravity values extracted from the Earth Gravitational Model 2008 are used in the surrounding region. The upward continuation technique suggested by Dragomir is used in the computation of the external free-air anomalies at various altitudes. The integration radius 10 times the altitude is used in order to keep the accuracy of results and computational resources. The direct geodesic formula developed by Bowring is employed in integration. At the 1-km altitude, the free-air anomalies vary from -41.315 to 189.327 mgal with the standard deviation of 22.612 mgal. At the 3-km altitude, they vary from -36.478 to 156.209 mgal with the standard deviation of 20.641 mgal. At the 1,000-km altitude, they vary from 3.170 to 5.864 mgal with the standard deviation of 0.670 mgal. The predicted free-air anomalies at 3-km altitude are compared to the published free-air anomalies reduced from the airborne gravity measurements at the same altitude. The rms difference is 3.88 mgal. Considering the reported 2.21-mgal airborne gravity cross-over accuracy, this rms difference is not serious. Possible causes in the difference appear to be external free-air anomaly simulation errors in this work and/or the gravity reduction errors of the other. The external gravity field is predicted by adding the external free-air anomaly to the normal gravity computed using the closed form formula for the gravity above and below the surface of the ellipsoid. The predicted external gravity field in this work is expected to reasonably present the real external gravity field. This work seems to be the first structured research on the external free-air anomaly in the Korean Peninsula area, and the external gravity field can be used to improve the accuracy of the inertial navigation system.

• Journal of Food Hygiene and Safety
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• v.25 no.4
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• pp.410-417
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• 2010

Various functional foods, marketing health and functional effects, have been distributed in the market. These products, being in forms of foods, tablets, and capsules, are likely to be mistaken as drugs. In addition, non-experts may sell these as foods, or use these for therapy. Efforts for creating health food regulations or building regulatory system for improving the current status of functional foods have been made, but these have not been communicated to consumers yet. As a result, problems of circulating functional foods for therapy or adding illegal medical to such products have persisted, which has become worse by internet media. The cause of this problem can be categorized into (1) product itself and (2) its use, but in either case, one possible cause is lack of communications with consumers. Potential problems that can be caused by functional foods include illegal substances, hazardous substances, allergic reactions, considerations when administered to patients, drug interactions, ingredients with purity or concentrations too low to be detected, products with metabolic activations, health risks from over- or under-dose of vitamin and minerals, and products with alkaloids. (Journal of Health Science, 56, Supplement (2010)). The reason why side effects related to functional foods have been increasing is that under-qualified functional food companies are exaggerating the functionality for marketing purposes. KFDA has been informing consumers, through its web pages, to address the above mentioned issues related to functional foods, but there still is room for improvement, to promote proper use of functional foods and avoid drug interactions. Specifically, to address these issues, institutionalizing to collect information on approved products and their side effects, settling reevaluation systems, and standardizing preclinical tests and clinical tests are becoming urgent. Also to provide crucial information, unified database systems, seamlessly aggregating heterogeneous data in different domains, with user interfaces enabling effective one-stop search, are crucial.

• Korean Journal of Food Science and Technology
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• v.12 no.4
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• pp.313-323
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• 1980

The objective of this experiment was to improve the quality and shortening the aging time of Kochujang by adding mixed starter cultures of yeast strains. Kochujangs were mashed during the summer season with mixed starter cultures of Saccharomyces rouxii, Torulopsis versatilis and Torulopsis etchellsii. Enzyme activities and chemical composition of the Kochujang were determined during the period of aging and their organoleptic values were tested. The maximum activities of liquefying amylase and saccharogenic amylase in the Kochujang were obtained during 20 to 60 days and 20 to 30 days after mashing respectively. The acidic protease activity was reached maximum during 20 to 40 days. All enzyme activities were decreased markedly during the final stage of aging period. Among mixed starter cultures tested, mixed culture of T. versatilis and T. etchellsii shows the highest liquefying and saccharogenic amylase activities. Ethyl alcohol contents in 10 days after mashing were highest in the Kochujang with S. rouxii and T. versatilis, followed in order of S. rouxii and T. etchellsii mixture, T. versatilis and T. etchellsii mixture and control without addition of yeast. But the contents in all sample became similar after 20 days with the level of 2.3 to 2.8% and then decreased gradually. The level of reducing sugar contents was markedly increased during the first 10 days, especially in the batches of T. versatilis and T. etchellsii mixture and control. However, the concentration became similar in all samples after 40 days. The contents of amino nitrogen were increased markedly during the first 10 days then slowly up to 90 days. The rate was high in the Kochujang with T. versatilis and T. etchellsii when compared with others. The organoleptic values of all Kochujang made with addition of yeast starter cultures were superior to control, especially in flavor, taste and color. The Kochujang with T. versatilis and T. etchellsii marked the highest value. The data obtained from this experiment suggests that the quality of Kochujang could be improved by using starter culture of suitable yeast strains according to product characteristics and aging time.

• Proceedings of the KSR Conference
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• 2009.05a
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• pp.1254-1268
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• 2009

In 1998, because of the economic crisis called IMF Crisis in Korea, Kyungbu high speed railway project could run by modifying the original plan to open it as a 1st phase only by utilizing the existing railway lines from Seoul to Siheung and the other one from Daegu to Pusan. The modified plan includes that the line from Daegu to Pusan will be constructed as a second phase in next time. Starting railway operation with the changed plan, the combined application operation of high speed rail, passenger rail and freight rail was caused partly from Seoul to Siheung to run into capital area. As a result, the opinion for additional railway line construction is insisted continuously because the operation volume of passenger rail was forced to be reduced, the service quality of it was decreased and it became difficult to add new high speed services. Moreover, with regard to Honam high speed rail, the new construction plan of station in Kangnam metro area as a basement station for starting from Suseo was changed to the plan of turning out at Osong because of the economic effectiveness and this kept resident people in Kangnam metro area and southern Kyungki area unable to get the opportunity of high speed rail service benefit. After beginning of Kyungbu high speed railway operation, national transportation system developments are focused on high speed rail, and when the second phase construction of Kyungbu high speed rail, beginning operation of Kyungjeon line, Jeolla line double track construction, Honam high speed rail in 2014, is completed, the demand for high speed rail will be increased and it is unavoidable to make Kwangmyung station as a basement station and to reduce the number of passenger rail operation. At this moment, it is valuable to consider adding the railway line capacity in capital area to improve the transferring service for citizen who live in area without Kyungbu high speed rail station and to expand the service area from Kangbuk to Kangnam and southern Kyungki area. Accordingly, in this paper, the effective rail operation method, facility plan and the other issue to be reviewed for increasing capital high speed railway lines will be mentioned.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.1
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• pp.72-79
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• 2008

This study investigated the changes in textural characteristics that occurred by adding maltose syrup, dextrin, and sucrose to whole egg gels, by assessing coagulation after cooling. It also examined the optimal NaCl and sucrose concentrations for whole egg gels sensory evaluations, and then studied how the addition of sucrose effected gel formation and textural characteristics under optimal NaCl concentration. The additions of maltose syrup, dextrin, and sucrose, presented some color changes. The greater the addition of maltose syrup or dextrin, the lower the L, a, and b values of the whole egg gel and whole egg liquid, and ultimately the color turned dark bluish green. With increasing additions of sucrose, maltose syrup, and dextrin, the viscosity of the whole egg liquid increased slightly. In terms of the mechanical texture characteristic of the gel, the texture was most elastic with the 0.8% addition of sucrose, and hardness decreased by increasing the ratio of added sucrose. Increasing amounts of maltose syrup resulted in less hardness and SF. And for dextrin, the SF increased up to 2.5 and then decreased, and hardness decreased with increasing amounts of dextrin. Based on sensory evaluations, the 0.8% addition of NaCl was significantly preferred(p<0.05), in terms of salty taste. The overall preference scores indicated that the whole egg gel made with 0.3% sucrose and the optimal NaCl concentration(0.8%) was most preferred, and each sample was significant(p<0.05). Under the optimal 0.8% NaCl concentration increasing the sucrose concentration resulted in a darker egg gel color, in terms the L value. SF, NF, and hardness, which are mechanical texture parameters, were when 0.8% sucrose and the optimal NaCl concentration of 0.8% were added to whole egg liquid, in preparing the whole egg gel.

• Journal of the Korean Institute of Landscape Architecture
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• v.44 no.6
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• pp.98-106
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• 2016

This paper has attempted to reexamine current international circumstance and the meaning of regionality and discover the practical design strategy in the process of observing the trend of contemporary landscape architecture from the perspective of regionality. Contemporary landscape architecture has started to discover possibility in the local value and create identity. This tendency can be classified as follows: First, regionality is re-examined as a medium which can integrate nature, culture and city. As a concept which contains time and spatial continuity, landscape is a matter of the identity of land and area. Second, regionality has been reinterpreted and recreated by designers. Landscape designers attempt to restore the past memories and traces instead of adding a new concept after erasing previous physical features. This design attitude has spatialized time continuity. Third, site is seen as a palimpsest, not tabula rasa in contemporary landscape architecture. It has been attempted to visually materialize the natural and ecological processes and spatial features. Fourth, site is approached in a tectonic approach instead of analytical approach. It is attempted to organize and restore the geological and archeological memories and ecological processes. Differentiation has emerged as a critical design strategy in contemporary landscape architecture. However, regionality is also formed through an interaction with continuity as well as through differentiation. In this sense, the following possibilities can be reviewed as practical design strategies to realize regionality: First, a terra-tectonic approach discovers and selects possibility in the site and expresses the site, creating practical possibility which strengthens regionality. If the memory and conditions of the site are different, the identity would different as well. Second, continuity of region itself is a gene pool with comparative advantage. As a rough sketch of design, it acts as a loose conformity on designers' experience and practice. Of course, this approach is not absolute with some limitations. It is necessary to explore practical strategies.

• Korean Journal of Materials Research
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• v.8 no.12
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• pp.1158-1164
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• 1998

Aluminium sulfate solution was prepared by sulfuric acid treatment from gibbsite. Aluminium sulfate hydrate [$Al_2(SO_4)_3$ · $nH_2O$] was precipitated from aluminium sulfate solution by adding it into ethylalcohol. From XRD analysis as-prepared $Al_2(SO_4)_3$ · $nH_2O$ was confirmed to have mixed-crystalization water(n=18, 16, 12, 6). The average water of crystalization calculated from thermogravimetry(TG) was 14.7. Aluminium sulfate hydrate [$Al_2(SO_4)_3$ · $nH_2O$] was thermally decomposed and converted to $Al_2(SO_4)_3$ at $800^{\circ}C$, $\gamma-Al_2O_3$ at $900-1000^{\circ}C$, and $\alpha-Al_2O_3$ at $1200^{\circ}C$. Ni-doped $\gamma-Al_2O_3$, was synthesized from the slurry of as-prepared $\gamma-Al_2O_3$, with the ratio of [Ni]/[Al]=0.5. The reaction conditions of synthesis were determined as initial pH 9.0 and temperature $80^{\circ}C$ The basicity(pH) of slurry was controlled by using urea and $NH_4OH$ solution. Urea was also used for deposition-precipitation. For determining termination of reaction, the data acquisition was performed by oxidation reduction potential(ORP), conductivity and pH value in the process of reaction. Termination of the reaction was decided by observing the reaction steps and rapid decrease in conductivity. On the other hand, BET(Brunauer, Emmett and Teller) and thermal diffusity of Ni- doped $\gamma-Al_2O_3$, with various content of Ni were measured and compared. Thermal stability of Ni- doped $\gamma-Al_2O_3$ at $1250^{\circ}C$ was confirmed from BET and XRD analysis. The surface state of Ni-doped $\gamma-Al_2O_3$ was investigated by X-ray photoelectron spectroscopy(XPS). The binding energy at $Ni2P_{3/2}$ increased with increasing the formation of $NiAl_2O_4$ phase.