• Korean Journal of Heritage: History & Science
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• v.54 no.3
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• pp.68-89
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• 2021

In August 1837, a list of wedding gifts was given by Queen Sunwon (1789-1857) to her son-in-law, Namnyeong-wie, Yun Eui-Seon (1823-1887) at the wedding of Princess Deok-on (1822-1844). This Honsubalgi is now kept at the National Hangeul Museum. This text was used in the present study to examine the everyday clothes of the royal son-in-law in the early 19th century. First, the everyday clothes were organized into about 36 types. They were classified as tops, bottoms, hats, accessories, belts, pouches, fans and shoes. Second, the most important clothes were the ordinary formal attire, composed of the namgwangsa dopo and namgwangcho changui. As for the bottoms, the pants, the Chinese hemp leggings, two pairs of socks, the green silk belt, and a pair of light blue ankle ties were identified. Third, as for the head and accessories, there were heukrip, with the gemstone string and silk string, the jeong-ja-gwan and dong-pa-gwan, as well as tang-geon and bok-geon. And there were the sangtu-gwan, three types of donggos, and the mang-geon equipped with okgwanja. On the other hand, the jeong-ja-gwan and dong-pa-gwan are peculiar hats whose status has changed over time since the mid-18th century. The fact that the jeong-ja-gwan and dong-pa-gwan were given to Namnyeong-wie showed that the status of these hats improved in the early reign of King Heonjong. The belt was given with the sejodae that is suitable for the dangsang, the coral plates, and the silk bag containing a flint pouch. Fourth, there were the red-colored sejodae, a ssamji silk pouch for flint and the fan decorated with okseonchu, and shoes, such as unhye and danghye.

• Journal of Life Science
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• v.19 no.11
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• pp.1538-1546
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• 2009

This study was conducted to estimate the in vitro fermentation characteristics and in situ degradabilities of total mixed rations fermented by the synbiotic co-cultures composed of various anaerobic microorganisms in the rumen of cow. Seventy two TMR bags (4 treatments $\times$ 6 fermentation days $\times$ 3 replications) were manufactured for in vitro and in situ experiments. The experiment was composed of four treatments including the control, the mould and bacteria synbiotics (T1), the mould and yeast synbiotics (T2) and the bacteria and yeast synbiotics (T3). Each treatment had six fermentation days (1, 3, 5, 7, 14, 21 day) with three replications. Two rumen cannulated Holstein cows (550 ㎏ of mean body wt) were used for in situ trial, and a total of 96 nylon bags were retrieved from the rumen according to eight fermentation times (1, 3, 6, 9, 18, 24, 48 and 72 hr). The mean fermentation temperatures of TMRs by supplementation of anaerobic micoorganism co-cultures ranged from $22.97^{\circ}C$ to $26.07^{\circ}C$, and tended to increase steadily during the entire period. pH values of the F-TMRs ranged from 4.39 to 4.98 and tended to decrease with the extension of the fermentation period, and decreased by supplementation of synbiotics (p<0.05). The ammonia concentrations of F-TMRs were not affected by addition of synbiotic co-cultures during the early fermentation period (within 7 days), but was lowest (p<0.05) in T3 during the late fermentation periods (after 14 days). Lactic acid concentration of F-TMR was lowest in T3 at 1 day of fermentation, but was not different from treatments in the other fermentation days. Microbial growth rates of F-TMR reached a peak at 7 days of fermentation, and afterward tended to decrease. In in situ experiment, the DM disappearance rates were higher in T1 than the control during early fermentation times (within 3 hours), but was vice versa at 48 hours of fermentation (p<0.05). There was no significant difference in effective DM degradability among treatments. NDF and ADF disappearance rates in situ were similar to those of DM. From the above results, the supplementation of synbiotics, particularly the mould and bacteria synbiotics, resulted in improving the pH and concentration of lactic acid of F-TMR as parameters of fermentation compare to the control, and also had higher in situ disappearance rates of DM, NDF and ADF than the control at early fermentation time. However, effective DM degradability was not affected by supplementation of synbiotics.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.1
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• pp.41-51
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• 1987

This study was carried out to prepare powdered smoked-dried mackerel which can be used as a soup base, and to examine storage stability and the taste compounds of Products. Raw mackerel are filleted, toiled for 10 minutes and pressed to remove lipids, and then soaked in extract solution of skipjack meat. This soaked mackerel are smoked 3 times to $10-12\%$ moisture content at $80^{\circ}C$ for 8 hours. And the smoked-dried mackerel were pulverized to 50 mesh. Finally, the powdered smoked-dried mackerel were packed in a laminated film $bag(PET/Al\;foil/CPP:\;5{\mu}m/15{\mu}m/70{\mu}m,\;15\times17cm)$ with air(product C), nitrogen(product N) and oxygen absorber(product O), and then stored at room temperature for 100 days. The moisture and crude lipid content of powdered smoked-dried mackerel was $11.3-12.3\%,\;12\%$, respectively, and water activity is 0.52-0.56. And these values showed little changes during storage. The pH, VBN and amino nitrogen content increased slowly during storage. Hydrophilic and lipophilic brown pigment formation showed a tendency of increase in product(C) and showed little change in product(N) and (O). The TBA value, peroxide value and carbonyl value of product(N) and (O) were lower than those of product (C). The major fatty acids of products were 16:0, 18:1, 22:6, 18:0 and 20:5, and polyenoic acids decreased, while saturated and monoenoic acids increased during processing and storage of products. The IMP content in products were 420.2-454.2 mg/100 g and decreased slightly with storage period. And major non-volatile organic acids in products were lactic acid, succinic acid and $\alpha-ketoglutaric$ acid. In free amino acids and related compounds, major ones are histidine, alanine, hydroxyproline, lysine, glutamic acid and anserine, which occupied $80.8\%$ of total free amino acids. The taste compounds of powdered smoked-dried mackerel were free amino acids and related compounds (1,279.4 mg/100 g), non-volatile organic acids(948.1 mg/100 g), nucleotides and their related compounds (672.8 mg/100 g), total creatinine(430.4 ntg/100 g), tetaine(86.6 mg/100 g) and small amount of TMAO. The extraction condition of powdered smoked-dried mackerel in preparing soup stock is appropriate at $100^{\circ}C$ for 1 minute. Judging from the results of taste and sensory evaluation, it is concluded that the powdered smoked-dried mackerel can be used as natural flavoring substance in preparing soups and broth.

• Korean Journal of Environment and Ecology
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• v.24 no.4
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• pp.426-435
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• 2010

The present study attempts to compare the soil chemical characteristics and biological activities (i.e. microbial biomass and soil enzyme activities), and litter decomposition rate of Arundinella hirta and Miscanthus sinensis var. purpurascens) collected from serpentine and non-serpentine sites by litter bag techniques at serpentine and non-serpentine field experiment sites over a 9-month period. The serpentine soil showed higher pH and soil alkaliphosphatase activity, and lower soil dehydrogenase and urease activities than the non-serpentine soil. Microbial biomass-N at the serpentine soil was larger than the non-serpentine soil, although the microbial biomass-C and microbial biomass-N represented no significant difference between serpentine and non-serpentine soil. These results suggest that the larger microbial biomass-N caused the lower C/N in serpentine soil. At the end of the experiment, the litter samples of A. hirta and M. sinensis collected from serpentine soil revealed a 39.8% and 38.5% mass loss, and the litter sample from non-serpentine soil also showed a 41.1% and 41.7% mass loss at the serpentine site. On the other hand, at the non-serpentine site, 42.2%, 37.4%, and 46.8%, 44.8% were respectively shown. These results demonstrate that the litter decomposition rate is more intensely affected by the heavy metal content of leaf litter than soil contamination. Moreover, the litter collected from the serpentine soil had a lower C/N, whereas the litter decomposition rate was slower than the litter from the non-serpentine soil, because the heavy metal inhibition activities on the litter decomposition process were more conspicuous than the effect of litter qualities such as C/N ratio or lignin/N. The nutrient element content in the decomposing litter was gradually leached out, but heavy metals and Mg were accumulated in the decaying litter. This phenomenon was conspicuous at the serpentine site during the process of decomposition.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.1
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• pp.24-32
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• 1984

In order to process instant foods which hold appropriate moisture contents and soft texture, four kinds of retort pouched seasoned-oyster products were prepared as control, seasoned products, solid smoked and liquid smoked product after seasoning and their processing conditions and quality stability during 100 days of storage were investigated. The optimum processing conditions of retort pouched seasoned-oyster product were as follows ; namely, raw oyster was seasoned at $105^{\circ}C$ for 10 min with seasoning solution prepared from sugar, sorbitol, salt, monosodium glutamate and 5'-ribonucleotide and then dipped for 30 seconds in Smoke-EZ solution(Alpha Foods Co., Ltd.) after predried for 30 min in hot-air drier. After. smoking, the seasoned and liquid smoked oyster was dried at $40-42^{\circ}C$ for 2.5 hours, vacuum packed in plastic film bag, and sterilized in a hot water circulating retort at $120^{\circ}C$ for 16 min. Comparing their quality before and after sterilization, TBA value of all the products after sterilization slightly decreased and among texture profiles hardness, toughness and chewiness slightly decreased, while elasticity and cohesiveness were rarely changed. Color value (a value) of the product treated with solid smoke or liquid smoke increased after sterilization. During storage pH, VBM and water activity of all products changed little and TBA values of the solid smoked product and liquid smoked one were lower than that of the others. Viable cell count was negative and texture changed little during storage. As for color difference during storage, green meat appeared on the surface of control and seasoned product after 15 days storage, while the masking of green meat could achieved by solid and liquid smoking treatment. And liquid smelling treatment was more effective than solid smoking. As a conclusion, retort pouched seasoned-oyster product treated with liquid smoke kept their good quality during 100 days storage and it seemed to be consumed as one of the instant foods which hold appropriate moisture contents and soft texture.

• Journal of Animal Science and Technology
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• v.44 no.6
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• pp.757-768
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• 2002

These study were conducted to determine the effects of a whole or steam-flaked corn based diet on rumen microbial fermentation in vitro and ruminal metabolism in the Korean Native Goat(KNG) in vivo. The experiments consisted of two dietary treatments: control, steam-flaked corn(SFC) based diet(80%) + rice straw mixed(20%)(SFCR); 100% whole corn based diet(WC). The first experiment was conducted to investigate the effect of whole corn on ruminal metabolism in vitro for 0 to 48 h. pH values were optimally maintained during incubation time, and were not significantly different between treatments. Gas production of SFCR was significantly higher than WC(p<0.01). $NH_3$-N concentration tended to increase for WC, but not significantly different between treatments. The mean value of total volatile fatty acid concentration of WC was significantly lower than SFCR(p<0.01), but SFCR and WC linearly increased as the time of incubation approached 48 h. Mean value of acetate concentration of SFCR was significantly higher than WC(p<0.01). Propionate concentration of WC for the total incubation time was significantly higher than SFCR(p<0.01). The digestibility of dry matter was not significantly different between treatments, but SFCR was somewhat higher than WC. The second experiment was conducted to effect of whole shelled corn based diet on rumen metabolism in KNG. pH values tended to decrease through all treatments. There was not a significantly difference between treatments. Microbial protein yield of SFCR was significantly higher than WC(p<0.01). $NH_3$-N concentration of WC was significantly (p<0.01) higher than SFCR. Total VFA and propionate concentration of WC was significantly higher than SFCR(p<0.01), but acetate concentrate of WC was not significantly higher than SFCR. The mean value of total lactate concentration was significantly(p<0.01) different but the value of SFCR and WC were lower than the average concentration of acidosis. In sacco DM disappearance rate of SFC was significantly(p<0.01) higher than WC.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.55 no.3
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• pp.220-225
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• 2010

Soybean sprouts produced at optimal temperature are placed or displayed for several days in market shelf of relatively cool temperature (ca. $13^{\circ}C$). During this period a number of changes occur including changes in color, smell, taste, nutritional quality, etc. In order to investigate the changes of these factors, soybean sprouts packed in plastic film bag (OPP+PE) were stored at the two different temperature ($3^{\circ}C$ and $13^{\circ}C$). Morphological characters, physicochemical changes and enzymes activity related to visible quality (color) of soybean sprouts were examined. The numbers of fine roots were greater and hypocotyls were longer in soybean sprouts stored at $13^{\circ}C$, although there was no significant difference in diameter, fresh weight and dry weight of hypocotyls between the two storage temperatures. Browning of hypocotyl, as an indicator of a typical deterioration in sprout quality, was highly dependent on the activity of polyphenol oxidase (PPO). Considering the low level of soluble protein in hypocotyls, the relatively higher activity of PPO suggested a critical role of PPO in stored soybean sprouts. PPO activity of sprouts stored at $13^{\circ}C$ was 2-fold higher than that of sprouts stored at $3^{\circ}C$ after 4 days. In sprouts stored at $13^{\circ}C$, the PPO activity was increased from day 0 until 6 days and since then, it was not detected. Crude protein content was increased to 30.9~35.4% based on dry weight with extended storage period. The change in crude protein was greater in sprouts stored at high temperature ($13^{\circ}C$). Total free amino acid content was increased in both temperatures. However, the changing rate of free amino acid was greater in sprouts stored at $13^{\circ}C$.

• Applied Microscopy
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• v.32 no.2
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• pp.131-147
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• 2002

Optic lobes of Todarodes pacificus and Octopus minor are largely divided into cortex and medulla, the cortex being composed of three layers (an outer granule cell layer, a plexiform layer, and an inner granule cell layer). The cortex of Todarodes pacificus is about $420{\sim}450{\mu}m$ thick, being $170{\sim}200{\mu}m$ thicker than that of Octopus minor of which thickness is about $250{\sim}290{\mu}m$. In the outer granule cell layer of Todarodes pacificus, three types of nerve cells (type-A, type-B and type-C) and neuroglial cells that surround or contact with the neurons are observed, while in the outer granule cell layer of Octopus minor, two types of nerve cells (type-A and type-B) and a single type of neuroglial cells are observed. In a plexiform layer, a presynaptic bag and nerve endings are connected to each other, consequently forming various types of synaptosomes. The synaptosomes of Todarodes pacificus contain electron dense vesicles, electron dense-core vesicles and electron lucent vesicles, either individually or in a mixture. On the other hand, three types of synaptosomes a mixture of electron dense-core vesicles and electron lucent vesicles, electron lucent vesicles only, and electron dense-core vesicles only are observed in Octopus minor. The structures of the inner granule cell layer are almost similar in the two species. It is composed of two types of nerve cells (type-A, type-B) and a single type of neuroglial cells. In the medulla of Todarodes pacificus, the cells of $7{\times}5{\mu}m$ are arranged to a line and form the palisade cell layer, but these are not observed in Octopus minor.

• Korean Journal of Heritage: History & Science
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• v.55 no.1
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• pp.133-150
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• 2022

Calling the 21th century the age of 'cultural competition' is not an overstatement. In an era of globalization, we try to find the 'identity of our country' in our culture. 'Culture' is the unique ethnicity of the people of each country that reflects the traces of their lives. As the world is transforming into a multi-dimensional place, traditional patterns in reference to cultural uniqueness and original formativeness are the brands that represent the people. France's luxury brand, GOYARD's Y-shaped pattern naturally made during the persistent traditional handmade process is still France's representative corporate brand and is considered prestigious even after 150 years have passed. On the other hand, in low-income countries, patterns created in the natural process of weaving fabrics are succeeded as a unique cultural aesthetic and are loved by people all over the world. Like this, people living in the global multi-dimensional world look to attain the framework 'One Planet Perspective' which is to succeed their own native culture and preserve the unique culture of others. For example, in the process of international relief organizations delivering relief supplies to Columbia's "Wayu tribe" due to the water shortage in 2013, a handmade product, "Mochila Bag" was discovered. Triggered by this incident, Europe and Korea decide to import it to support the livelihood of the "Wayu tribe." Also, the aesthetic and cultural values of the traditional culture in minority tribes that have evolved through thousands of years have been listed on UNESCO and preserved worldwide. Likewise, culture doesn't suddenly appear overnight, but rather the brand representing the company is the pattern used in the trend of the era kept for over 100 years. Moreover, patterns that reflect the country's identity are inherited as the unique aesthetic of the culture. Our country does inherit the unique aesthetic of our culture, but doesn't have a 'strong image' that displays the practical value reinterpreted creatively and aesthetically to fit the modern trend. Traditional patterns are important in perspective of study and theoretical research, but the brand's image using those patterns is a new medium from the past existence continuing to the current tradition. Furthermore, this study suggests that the image of a company that uses traditional patterns will have high economical potential as a national brand.

• Journal of Ginseng Culture
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• v.4
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• pp.13-37
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• 2022

Even before recorded history, the Korean people took ginseng. Later, poetry passed down from China developed into a literary style in which intellectuals from the Silla, Goryeo, and Joseon Dynasties expressed their thoughts concisely. The aim of this paper is to find Korean poems related to ginseng and to look for their semantic network. To this end, "Korea Classical DB ", produced by the Institute for the Translation of Korean Classics, was searched to find ginseng poems. As the result of a search in November 2021, two poems from the Three Kingdoms Period, two poems from the Goryeo Dynasty, and 23 poems from the Joseon Dynasty were searched. An examination of these poems found that the first ginseng poem was "Goryeoinsamchan," which was sung by people in Goguryeo around the 6th century. Ginseng poetry during the Goryeo Dynasty is represented by Anchuk's poem. Anchuk sang about the harmful effects of ginseng tributes from a realistic point of view. Ginseng poetry in the Joseon Dynasty is represented by Seo Geo-jeong in the early period and Jeong Yakyong in the late period. Seo Geo-jeong's ginseng poem is a romantic poem that praises the mysterious pharmacological effects of ginseng. A poem called "Ginseng" by Yongjae Seonghyeon is also a romantic poem that praises the mysterious medicinal benefits of ginseng. As a scholar of Realist Confucianism, Dasan Jeong Yak-yong wrote very practical ginseng poems. Dasan left five ginseng poems, the largest number written by one poet. Dasan tried ginseng farming himself and emerged from the experience as a poet. The story of the failure and success of his ginseng farming was described in his poems. At that time, ginseng farming was widespread throughout the country due to the depletion of natural ginseng and the development of ginseng farming techniques after the reign of King Jeongjo. Since the early 19th century, ginseng farming had been prevalent on a large scale in the Gaeseong region, and small-scale farming had also been carried out in other regions. What is unusual is Kim Jin-soo's poem. At that time, in Tong Ren Tang, Beijing (the capital of the Qing Dynasty), ginseng from Joseon sold well under the "Songak Sansam" brand. Kim Jin-Soo wrote about this brand of ginseng in his poem. In 1900, Maecheon Hwanghyeon also created a ginseng poem, written in Chinese characters. Thus, the semantic network of Korean ginseng poems is identified as follows: 1) Ginseng poetry in the spirit of the people - Emerging gentry in the Goryeo Dynasty (Anchuk). 2) Romantic ginseng poetry - Government School in the early Joseon Dynasty (Seo Geo-jeong, Seonghyeon, etc.). 3) Practical ginseng poetry - Realist School in the late Joseon Dynasty (Jeong Yak-yong, Kim Jin-soo, Hwang Hyun, etc.). This semantic network was extracted while examining the development of Korean ginseng poems.