• Analytical Science and Technology
• /
• v.5 no.2
• /
• pp.229-234
• /
• 1992

Stable Isotope Mass Spectrometric technique was studied for quality assessment of Korean Honey and compared with the current regulation for the feasibility of adaptation to the regulation.

• Journal of the Korean Society of Food Culture
• /
• v.25 no.2
• /
• pp.126-133
• /
• 2010

The purpose of this research was to reveal how Korean food is currently perceived by the "foodies" of New York City and to determine what social status Korean food has in the city that is deemed the "Restaurant Capital of the World." In-depth personal interviews were performed to provide a deeper insight into the comments and subject matters. Most foodies selected kimchi and Korean barbecue as the most distinctive foods in Korean dining. Korean food's distinguishing traits were extracted in four areas: specific ingredients and tools, preparation procedures, and rules. Sensory characteristics, local adaptation, service, side dishes, and the main strengths and short-comings of Korean foods were investigated. Perception toward the taste of Korean food was generally positive, but poor quality of service and lack of organization in establishments were found to be negative factors.

• Sleep Medicine and Psychophysiology
• /
• v.5 no.1
• /
• pp.34-44
• /
• 1998

Living organisms are influenced by many external rhythms and they have adapted their physiology to periodically changing conditions. These adaptive strategies are controlled by endogenous innate programs of behavior and physiology which are determined by external signals ("Zeitgeber"). There are many biological rhythms, each with its own characteristic functional adaptation. Among them, the presence of endogenous time control of feeding and drinking becomes obvious. There are increasing evidences that the control of food intake, food selection, and drinking are regulated by the endogenous rhythms including a circadian rhythm. However, there have been many restrictions in understanding the endogenous control of food intake itself and its mechanism. To broaden our know ledges of the endogenous time control of feeding and drinking, the author reviwed the characteristics of the endogenous timing for food intake, the influence of circadian pacemakers and food-entrainable oscillators, the interaction between the circadian control and the external and internal conditions in the control of food intake, the conseqences of feeding, the circadian control of food selection, and the biological cycles in energy balance.

• Korean Journal of Food Science and Technology
• /
• v.20 no.3
• /
• pp.371-379
• /
• 1988

To investigate on the biochemical characteristics of myofibrillar proteins between cold(pollack, salmon) and warm current fish (yellow corbina, shark), myofibrils and actomyosin were prepared, and their biological activities, effect of temperature on the myofibrillar ATPase activities and SDS-polyacrylamide gel electrophoretic patterns of myofibrils were compared. SDS-polyacrylamide gel electrophoretic analysis showed that electrophoretic patterns of myofibril vary from fish to fish. Difference in KCl concentration dependency of myofibrillar ATPase activities and ATPase activity- pH curve were found among fish species. Myofibrillar proteins from cold current fish showed higher specific activity at low temperature $(5^{\circ}C-10^{\circ}C)$ than those from warm current fish.

• Journal of the Korean Society of Food Culture
• /
• v.27 no.5
• /
• pp.496-504
• /
• 2012

The objective of this study was to investigate the phasic characteristics of the adjustment process to Korean food with an analysis of Japanese independent tourist culture social resistance factors. To collect data for empirical study, a survey was distributed to 284 Japanese tourists through Korean travel agencies. Logistic regression analysis was carried out in order to determine media and cultural beliefs affecting the diffusion process of Korean food. The results showed that cultural beliefs had no significant effects on the diffusion process of most Korean food. However, people who valued similarities between the two countries-South Korea and Japan-demonstrated a significant effect on performance and identification group. Therefore, cultural beliefs did not influence the diffusion of Korean food, although there are surely cultural beliefs and subjective factors affecting their reform decisions.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2017.06a
• /
• pp.175-175
• /
• 2017

To understand molecular mechanisms underlying adaptation of plant cells to saline stress and stress memory, we developed Arabidopsis callus suspension-cultured cells adapted to high salt. Adapted cells to high salt exhibited enhanced tolerance compared to control cells. Moreover, the salt tolerance of adapted cells was stably maintained even after the stress is relieved, indicating that the acquired salt tolerance of adapted cells was memorized. In order to characterize metabolic responses of plant cells during adaptation to high salt stress as well as stress memory, we compared metabolic profiles of salt-adapted and stress-memorized cells with control cells by using NMR spectroscopy. A principle component analysis showed clear metabolic discrimination among control, salt-adapted and stress-memorized cells. Compared with control cells, metabolites related to shikimate metabolism such as tyrosine, and flavonol glycosides, which are related to protective mechanism of plant against stresses were largely up-regulated in adapted cell lines. Moreover, coniferin, a precursor of lignin, was more abundant in salt-adapted cells than control cells. Cell morphology analysis using transmission electron microscopy indicated that cell wall thickness of salt-adapted cells was significantly induced compared to control cells. Consistently, salt adapted cells contained more lignin in their cell walls compared to control cells. The results provide new insight into mechanisms of plant adaptation to saline stress as well as stress memory in metabolic level.

• Women's Health Nursing
• /
• v.10 no.1
• /
• pp.32-41
• /
• 2004

Purpose: The purpose of this study was to explore and describe the process of life adaptation in women with cervical cancer. Method: A grounded theory method with guided data collection and analysis was used. Fifteen women with cervical cancer who had some kind of treatment at the hospital were asked open-ended and descriptive questions with a guideline. All interviews were tape-recorded and transcribed verbatim. Result: The core category that emerged from the comparative analysis was "overcoming cancer" named as a process of life adaptation in the participants. The process of overcoming cancer evolved three stages - "admitting reality", "attempting health-care" and "continuing health-care". Depending on the paradigm model, the central phenomena of the experiences was "powerlessness". The internal factors motivating women to overcome cancer were "denial of cancer" and "desire for life". Strategies of overcoming cancer included "living as a cancer patient," "selective food eating," "steady exercising," "getting rid of stress," and "preparing for death". The intervening conditions, "supportive system," "forms of life," and "burden on family," influenced overcoming cancer. Conclusion: The results of this study could help clinical nurses to understand life adaptation in cervical cancer patients and establish efficient coping strategies in dealing with the problems they face.

• Animal Bioscience
• /
• v.34 no.1
• /
• pp.74-84
• /
• 2021

Objective: Feed additives that modify rumen fermentation can be used to prevent metabolic disturbances such as acidosis and optimize beef cattle production. The study evaluated the effects of liquid and powdered forms of polyclonal antibody preparation (PAP) against Streptococcus bovis and Fusobacterium necrophorum on rumen fermentation parameters in ruminally cannulated non-lactating dairy cows that were adapted or unadapted to a high concentrate diet. Methods: A double 3×3 Latin square design was used with three PAP treatments (control, powdered, and liquid PAP) and two adaptation protocols (adapted, unadapted; applied to the square). Adapted animals were transitioned for 2 weeks from an all-forage to an 80% concentrate diet, while unadapted animals were switched abruptly. Results: Interactions between sampling time and adaptation were observed; 12 h after feeding, the adapted group had lower ruminal pH and greater total short chain fatty acid concentrations than the unadapted group, while the opposite was observed after 24 h. Acetate:propionate ratio, molar proportion of butyrate and ammonia nitrogen concentration were generally greater in adapted than unadapted cattle up to 36 h after feeding. Adaptation promoted 3.5 times the number of Entodinium protozoa but copy numbers of Streptococcus bovis and Fibrobacter succinogens genes in rumen fluid were not affected. However, neither liquid nor powdered forms of PAP altered rumen acidosis variables in adapted or unadapted animals. Conclusion: Adaptation of cattle to highly fermentable carbohydrate diets promoted a more stable ruminal environment, but PAP was not effective in this study in which no animal experienced acute or sub-acute rumen acidosis.

• Journal of Environmental Health Sciences
• /
• v.42 no.6
• /
• pp.465-477
• /
• 2016

Objectives: This review examined the scientific evidence regarding the impact of climate change on food safety. Methods: The impact of climate change on food safety was assessed based on a survey of related publications reported in the past 20 years. The terms used for literature selection reflect three aspects: climate change; food; and food safety. Results: Climate change is expected to affect the key elements of food production - water and climate. These impact on food safety through many different pathways. Directly, food shortages according to the population grovoth result in a food security/food supply problem, These relationships are commonly understood. The indirect impacts include an increase in food-borne diseases and pathogens, increased mycotoxin production, and increased risk of pesticide residues in foods due to greater use of pesticides in response to warming and increased precipitation and the accompanying diseases in certain crops. Field studies and statistical and scenario analyses were performed to provide evidence. However, quantification of these relationships is still lacking. Conclusion: Adaptation measures at the local and community levels are essential since the pressures from weather and climate events may differ according to region and sector. It is recommended that we go beyond empirical observations of the association between climate change and food safety and develop more scientific explanations. We also need to explore alternative materials for bioenergy demands in order to improve sustainability.

• Journal of the Korean Society of Food Culture
• /
• v.34 no.4
• /
• pp.411-423
• /
• 2019

This study conducted qualitative research through in-depth interviews on the diffusion process of Korean food in accordance with the length of residence of Chinese students in Korea. As the analysis method, the qualitative analysis method such as NVivo12.0 was used, and the analysis was performed through word frequency, word cloud, and coding matrix. The images of taste of Korean food were revealed as 'Spicy', 'Sweet', and 'Light taste' by both short-term Chinese residents and long-term Chinese residents. The long-term Chinese residents showed their dissatisfaction with the institutional food, and they also pointed out the importance of the matter of cooking for quick adaptation to life in Korea. The long-term Chinese residents also thought of Korean food as 'High-fiber food', and this was influenced by the 'Less-oil' cooking method of Korean food, which is different from the cooking method of Chinese food. The length of residence was used as a main variable of this study, and it was one of the factors having positive effects on the diffusion of Korean food and acculturation. It would be difficult to generalize the results because this study used the convenience sampling method and snowball sampling.