• Journal of Plant Biotechnology
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• v.42 no.2
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• pp.71-76
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• 2015

Developed countries have set seed industry as a new growth engine, which demands strong support from the government. Multinational seed companies such as Monsanto and DuPont have made huge financial investment to secure their major roles in the global market. To spur domestic seed industry performance, Korean government laid out the foundation for developing seed industry through policy promotion in the late 2000s. In this paper, I look at the current state of the domestic and international seed market to provide information for improving the efficiency of the propulsion of the Golden Seed Project (GSP) along with its vision. The increasing size of global giant companies has been regarded to monopolize the world seed industry wherein ten renowned companies occupy 73% of the overall global market. In effect, this causes a price hike due to limited seed choices. Domestic seed market has been stuck in a range due to a sustained low agricultural production resulting in decreased seed demand and market size. Though breeding technologies for rice and vegetables are world-class, the technologies for top global crops such as cabbage, paprika, and forage are insufficient therefore professionals in this field are not easily employed. Moreover, there is a lack in appropriate infrastructure set up in the universities which adds to ineffective training of professionals. Being a key-supporting industry for agriculture, seed industry should be granted with strong and sustainable investment support from the government. In view thereof, GSP, which started in 2012, ambitions to spur researches outlined by excellent professionals in universities and seed companies aimed to drive seed export volume and quality and attain domestic seed self-sufficiency through adoption of export- and import-substitution seed types (10 varieties each) development strategies. To develop Korea's seed industry excellent achievement of GSP's goals should be drawn successfully and to do this beside development of high quality seeds, support programs for promotion of seed exports are also needed.

• Food Science and Preservation
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• v.15 no.6
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• pp.909-914
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• 2008

This study investigated microbial populations and the sensory quality of sikhae including globefish (GLS), flounder (FLS), gastropods (GAS) and whelks (WHS) during storage at 4C for 16 d following fermentation at 10C for 4 d. General bacterial numbers increased to 102 in GLS and FLS, and to 1045 in WHS and GAS after the 20 d fermentation/storage period. Lactic acid bacteria increased to 108 log cycle in GLS and FLS after 10 d ripening time, and reached this level in GAS and WHS after 15 d and 20 d, respectively. After 20 days the number of lactic acid bacteria in each of the four samples was 108. There were 104105 yeast cells/g in each of the four samples after 20 d. The number of Leuconostoc increased to over 108 log cycle after 10 d in GLS and FLS, and 15 days in GAS for WHS the increase was to 107 log cycle. The pH values of GLS, FLS, GAS and WHS 4.42, 4.56, 4.31 and pH 4.26, respectively. The Sikhae acidity for all four samples ranged from 1.551.85%. From the sensory evaluation the overall acceptability was in the order of FLS > GLS > GAS > WHS.

• The Journal of The Korea Institute of Intelligent Transport Systems
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• v.2 no.1 s.2
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• pp.25-40
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• 2003

The purpose of this thesis is development of detection algorithm for stop-line detector. Detail detection area is set in basing detection area($1.8{\times}4.0m$) and traffic information(volume, occupancy, nonoccupancy) is collected by passive infrared detector at designing detection area. The basis detection area($1.8{\times}4.0m$) is named existing PIR and detection area applied on development algorithm is named proposal PIR. The proposal PIR is collected data such volume, occupancy, nonoccupancy, speed and lane change, but this thesis is limited to evaluate for volume, occupancy and nonoccupancy The procedure and each step of being developed algorithm is described in the next (1) The detection area of proposal PIR is made up of 2 of $1.8{\times}0.6m$ size(the detection area is named 1 and 3) and 1 of $1.8{\times}1.78m$ size(the detection area is named 2) (2) The image detection area is set on monitor to analyze outdoor photographing data then video frame analysis has been done by analyzer. (3) The occupancy, nonoccupancy and speed data of vehicle have been collected with the detection area 1 and 3 and lane change has been collected with combination of detection area 1, 2 and 3 The MAD and MAPE have been utilized to being compared with volume, occupancy and nonoccupancy for the field application and evaluation of a algorithm As the result, the proposal PIR data have been identified superior to the existing PIR data and the effect has been improved its information(volume, occupancy and nonoccupancy)

• Korean journal of food and cookery science
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• v.15 no.3
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• pp.264-271
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• 1999

This study was conducted to know the storage stability of Yackwa, a traditional Korean fried cookie, prepared by two different cooking methods; deep fat frying at 160$^{\circ}C$ for 8 min (DFF), and preheating Yackwa dough and then deep fat frying at 180$^{\circ}C$ for 2 min (MW/DFF). Soybean oil (SBO), hydrogenated soybean oil (HSBO) or hydrogenated palm oil (HPO) were used for frying Yackwa. Compared to Yackwa prepared by DFF, all MW/DFF Yackwa samples had low fat content and high moisture content. MW/DFF saved frying time 6 min compared with DFF. Non-hydrogenated soybean oil for frying fats was replaced with hydrogenated types of soybean oil and palm oil to improve the storage stability of Yackwa. To investigate the oxidation stability of Yackwa during the accelerated storage for 15 days at 60$^{\circ}C$, acid value, anisidine value, peroxide value and oxidation value of Yackwas were measured. Acid values of Yackwa made by MW/DFF were higher than those made by DFF through the whole storage periods, regardless of frying fats. Peroxide and anisidine values of Yackwa coated with syrup were much lower than those without syrup. MW/DFF cooking method, using hydrogenated soybean oil or hydrogenated palm oil for frying, showed lowering effects on peroxide value as well as anisidine value, resulting in improved oxidation stability of Yackwa during the storage. In sensory evaluation, the acceptability of MW/DFF Yackwa was higher than those of the commerical products. Yackwa prepared by MW/DFF cooking method using hydrogenated palm oil, showed the highest acceptability in color, taste and texture among the samples.

• Journal of The Korean Society of Grassland and Forage Science
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• v.40 no.1
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• pp.7-14
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• 2020

This study was conducted to find out the effects of seed mixture using new domestic grass varieties orchardgrass 'Onnuri' and tall fescue 'Greenmaster' on botanical composition and dry matter productivity from 2015 to 2018 in oversown hilly pasture, the central northern area of Korea. This experiment was consisted of 4 mixed grasses (Treatment 1 : tall fescue oriented mixture with imported varieties; Treatment 2 : orchardgrass oriented mixture with imported varieties; Treatment 3 : orchardgrass oriented mixture with domestic varieties, Treatment 4 : tall fescue oriented mixture with domestic varieties). Evaluation of seasonal changes in botanical composition of pasture showed that orchardgrass was the highest in all treatments, ranging from 46 to 89% and Kentucky bluegrass was the second highest in all treatments. Treatment 3 (7,633 kg ha^-1) and Treatment 4 (7,570 kg ha^-1), mixed grasses using domestic varieties, were showed the highest dry matter yield than Treatment 1(6,950 kg ha^-1) and Treatment 2 (6,934 kg ha^-1), which were mixed grasses using introduced varieties. Therefore, these results showed that the orchard grass oriented grasses mixture with domestic varieties was good for grassland vegetation and productivity in oversown hilly pasture, the central northern area of Korea.

• Journal of Animal Science and Technology
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• v.46 no.6
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• pp.1013-1022
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• 2004

This study investigated the effects of silkworm droppings(SWD) added diet feeding on chemical composition of pork loin meat. Pigs were divided into 7 treatment groups(10 pigs/group) and subjected to one of seven treatment diets(O, 1 0/0, 2 0/0, 3% SWD for 4 weeks, 1 0/0, 2 0/0, 3% SWD for 8 weeks, SWD diets; total fed diets) before slaughter. Pork loin were collected from the animals(1l0 kg body weight) slaughtered at a commercial slaughter house. Pork loin meat were aerobic packaged and then stored at$4^{\circ}C$ for 2, 5, 8, or 12 days. Samples were analyzed for TBARS, sensory evaluation, myoglobin content, fatty acid composition, amino acid and mineral content. TBARS value was not significantly different between the control and SWD treatment groups. Myoglobin content of SWD fed group pork was significantly increased than that of control group(P<0.05). Marbling score and acceptability were increased in SWD fed pork compared to those in control pork. Na, Mg, Ca, Mn and Fe content of SWD fed group pork was significantly decreased than those of control group(P<0.05). P content was significantly increased than that of control group(P< 0.05). In the change of amino acid composition, the contents of aspartic acid, serine and tyrosine were decreased by dietary SWD-supplementation, whereas the SWD-supplementation resulted in the higher glutamic acid, alanine and isoleucine. As dietary SWD was increased in feed, the content of oleic acid was significantly increased, but stearic acid was significantly decreased(P<0.05).

• Journal of dental hygiene science
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• v.18 no.2
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• pp.97-104
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• 2018

The purpose of this study was to classify risk groups according to Caries Risk Assessment (CRA) and to investigate the effect of caries prevention program after 1 year of caries prevention intervention program in 6-year-old infants with high caries risk. The subjects were selected based on responses to CRA questionnaires. At the first visit, oral examination, Cariview, bacteria and saliva flow test were performed. The caries risk group was classified accordingly. The subjects were given fluoride application and oral health education every four months and evaluated the same as the first visit after 1 year. As a result of classifying the risk level according to CRA, more than 80% of the subjects were in the high or extreme high risk. The dft index was increased in all risk groups after the intervention. There was a significant difference between the before and after intervention (p<0.05). The Cariview score showed a slight decrease after the intervention in the moderate and high risk groups. As a result of the evaluation of bacteria test, Streptococcus mutans were decreased to ${\geq}10^5CFU/ml$ saliva after intervention in all groups. Lactobacilli were decreased after intervention in high risk and extreme high risk groups. As a result of saliva flow, there was significant difference between caries risk groups before and after intervention (p<0.05). In conclusion, regular caries management has been shown to influence caries risk factors in high-caries risk children. Also, it is necessary to find out periodical dental risk management system which is suitable for domestic situation through the related studies.

• Korean Journal of Food Science and Technology
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• v.46 no.4
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• pp.456-464
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• 2014

Kimchi was prepared with three types of salt (4-year-aged solar salt, FS; 1-year-aged solar salt, OS; and purified salt, PS), using Leuconostoc citreum GJ7 as the starter culture. The prepared kimchi was fermented (up to 0.5-0.6% of acidity) and stored for 5 months at $-1^{\circ}C$. During the storage period, the acidity of FS kimchi increased gradually, whereas that of PS kimchi increased sharply. The yellowness (b) color value of PS kimchi (63.4) was higher than that of other kimchis with solar salts (55.6-60.3). Hardness of FS kimchi (1,912.6 gf) was greater than that of the other kimchis (1,554.4-1,650.2 gf) during the storage period. Moreover, sensory evaluation showed higher scores for FS kimchi than for other kimchis. These results suggest that FS is more suitable salt than PS for long-term storage of kimchi.

• Journal of Dairy Science and Biotechnology
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• v.14 no.2
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• pp.157-164
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• 1996

This study aimed increase the quality during ripening of Cheddar cheese made with proteinase-negative mutant of Streptococcus lactis KCTC 1913 selected by curing. The degradation of protein during cheese ripening were investigated by electrophoresis and chromatography. The results were summarized as follow ; 1. The number of lactic acid bacteria decreased with the ripening stage, and that of the control cheese decreased faster than that of the cheese made with mutant. 2. Polyacrylamide gel electrophoretic analysis of cheese caseins revealed no difference between the cheese made with mutant and the control cheese, but differences along with the ripening stage were evident. 3. On Sephadex G-25 column chromatography, the extracts of bitter components from the green cheese and 3 month ripended cheese were fractionated into 3 fractions. With the progress of ripening, bitter peptides were degraded to rather small peptides or free amino acids. 4. Sensory evaluation of the 3 month ripended Cheddar cheese found no significant differences in color but the cheese made with mutant evidenced higher palatability in flavor and better texture than the control cheese. 5. The yields of the cheddar cheese made with mutant was 0.14% higher than that of the control cheese.

• Journal of Chest Surgery
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• v.31 no.9
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• pp.861-866
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• 1998

Background: Pulmonary atresia (PA) with ventricular septal defect has various morphology of pulmonary arteries and pulmonary blood flow sources, so pulmonary arterial hypoplasia and arborization abnormality make this anomaly difficult to manage surgically. In cases associated with juxtaductal stenosis, we evaluated the change of the pulmonary arterial and juxtaductal stenotic site after shunt operations, and would like to find useful information in surgical planning and methodology of these patients. Material and Method: Among 59 cases diagnosed as PA with ventricular septal defect associated with juxtaductal stenosis, 29 cases who had cardiac catheterization before and after shunt operation were selected from July, 1991 to July, 1996. In 10 cases of right shunt operation(Group I) and 19 cases of left shunt operation (Group II), the diameters of the descending aorta, both pulmonary arteries, and the juxtaductal stenosis site were measured before and after the shunt operation. Result: In both Group I and II, the pre- and postoperative ratio of diameters of the ipsilateral pulmonary artery to the descending aorta was from 0.78${\pm}$0.31 units to 1.01${\pm}$0.26 units and from 0.67${\pm}$0.18 units to 0.84${\pm}$0.27 units respectively, showing a signigicant increase. The contralateral pulmonary artery index was increased from 0.92${\pm}$0.28 units to 1.05${\pm}$0.15 units and from 0.94${\pm}$0.27 units to 1.08${\pm}$0.37 units respectively, but could not be confirmed statistically. In both groups, the change of juxtaductal stenosis showed an aggravating tendency but of no statistical significance from 0.43${\pm}$0.27 units to 0.39${\pm}$0.25 units and from 0.32${\pm}$0.10 units to 0.30${\pm}$0.16 units respectively, and we experienced 2 total obstruction in Group II. Because the increased pulmonary blood flow by shunt operation has a favorable effect to the pulmonary arterial growth, the shunt operation is a recommended treatment in patients with hypoplastic pulmonary arteries. But in PA with ventricular septal defects, the change of juxtaductal stenosis is very important. In conclusion, the growth of ipsilateral (shunt site) pulmonary artery was promoted by shunt operation, but there is a tendency for the juxtaductal stenosis to be aggravated. And we experienced 2 total obstruction in Group II. Conclusion: Thus, in cases operated with shunt method, much careful postoperative follow up study including angiographic evaluation is needed, and after the shunt operation on the side of pulmonary artery associated with juxtaductal stenosis, early precise planning for total correction is recommended.