• Journal of Korea Water Resources Association
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• v.42 no.11
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• pp.911-920
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• 2009

Virtual water is defined as the volume of water required to produce a commodity or service. The degree of food self-sufficiency is currently about 27 % in South Korea, so that Korea is one of the largest net virtual water import countries for agricultural product, thus it is necessary to estimate suitable virtual water for South Korea. The objective of this paper is to quantify the agricultural virtual water use (AWU) and virtual water content (VWC) using the method suggested by Chapagain and Hoekstra during the period 1991-2007. To calculate the virtual water content, 44 different crop production quantity and harvested area data were collected for 17 years and FAO Penman-Monteith equation was adapted for computing crop consumptive use of water. As the results, AWU has been estimated at 15.1 billion $m^3$ in average showing a tendency to decrease. Rice has the largest share in the AWU, consuming about 10.1 billion $m^3$/yr which is about 75 % of gross AWU, and the VWC is 1600.1 $m^3$/ton for paddy rice. The largest VWCs of crops are oilseed and tuber crop, and the smallest are leaf and root vegetables. The primary crop production VWC can be used for calculating the VWC of various secondary products using the contribution ratio, therefore the results of this study are expected to be used as basic data for national agricultural water footprint.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.3
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• pp.285-290
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• 2001

To utilize canned oyster processing waste water effectively, this study was carried out to prepare instant powdered soup using the waste water (IPSW), Instant powdered souu from oyster hot-water extracts (IPSE) was prepared by mixing hot-water extracts powder (15 g) with table salt (5 g), cream powder (19 g), milk replacer (12 g), wheat flour (20 g), corn flour (15 g), starch (5 g), glucose (7.5 g) and onion powder (1.5 g). In preparing IPSW, mixed powder from wash water and boiling liquid waste, instead of powder from hot-water extracts and table salt, was added (powder from boiling liquid waste: powder from wash water= 12: 8) and other additives were added in proportion to those in the IPSE, The IPSW consists mainly of carbohydrates (about $72\%$). It was not different from the IPSE. The volatile basic nitrogen, viable cell counts, coliform group of the IPSW contains 33.4 mg/100g, $2.2\times10^4CFU/g$, <180 MPN/100g, respectively, and its water activity has 0.257. So it was a hygienically safe and conservable instant food. The main fatty acids of IPSW were 16: 0 and 18: 1n-9. Its chemical score of protein was $61.4\%$ and its main inorganic matter was iron. According to a sensual evaluation, in contrast to the IPSE, the IPSW had a bit lower aroma but better taste, It was concluded from the above chemical and sensory evaluation that even the boiling liquid waste which had been mostly abandoned because of its high table salt content can be used as a good material for instant powdered soup if it's powdered and mixed adequately with powder from wash water, and its table salt content is properly adjusted.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.167.2-168
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• 2003

현대 사회는 서구적인 식생활의 변화로 인해 조리가 간편하고 조리 시간이 짧은 즉석식품과 영양 기호식품을 동시에 충족시켜주는 음식에 대한 소비가 늘고 있는 실정이다. 또한 최근 미곡의 공급량에 비해서 소비량이 해마다 감소하여 재고미의 증가를 볼 때, 쌀의 새로운 이용방법 모색이 절실히 요망된다. 따라서 쌀의 소비촉진과 현대사회의 소비형태를 접목시켜서 쇠고기와 야채를 이용한 즉석쌀죽을 개발하고자 하였다. 쇠고기, 야채 및 쌀가루를 이용한 soup mix의 최적 배합비를 설정하기 위하여 제조조건에 따라 다르게 제조한 쇠고기 야채 쌀죽의 이화학적 및 관능적 특성에 미치는 변화를 조사하였다. 이때 야채의 배합비에 따른 이화학적 및 관능적 특성을 모니터링 하고자 반응표면분석법 (response surface methodology, RSM)을 이용하였다. 요인변수(Xn)를 쌀의 양에 대한 버섯의 비율 (X$_1$), 당근의 비율 (X$_2$), 대파의 비율 (X$_3$)로 하여 중심합성계획에 따라 17실험구로 구분하여 조리실험을 실시하였고, 반응변수(Yn)는 soup mix를 이용하여 제조한 쇠고기 야채 쌀죽의 이화학적 특성인 색도의 L＊값 (Y$_1$), a＊값 (Y$_2$), b＊값 (Y$_3$), 점도(Y$_4$), 퍼짐성 (Y$_{5}$), 고형분 함량(Y$_{6}$), PH (Y$_{7}$)으로 하였으며 관능적 특성인 색 (Y$_{8}$), 향 (Y$_{9}$), 점성 (Y$_{10}$), 맛 (Y$_{11}$), 전체적인 기호도 (Y$_{12}$)를 종속변수로 하여 회귀분석에 이용하였다. 회귀분석에 의한 모델식의 예측에는 SAS (statistical analysis system)program을 사용하였으며, 3차원 반응표면 분석법으로 해석하였다. 야채의 배합비에 따라 제조한 쇠고기 야채 쌀죽의 물리적 특성인 색도의 L＊, a＊, b＊ 값에 대한 반응표면 회귀식의 $R^2$은 각각 0.6098(p＞ 0.05), 0.8803 (p ＜0.05), 0.6781(p＞ 0.05)로서 b값에 있어서 그 유의성이 5%수준에서 인정되어 b값에 미치는 영향이 크다는 것을 알 수 있었다. L＊값은 63-68사이로, a＊값은 0.13에서 -0.89사이를 b＊값은 2-5값 사이에서 변화하여 제조한 죽의 색이 옅은 황색임을 알 수 있었다. 고형분 함량, 퍼짐성과 pH에 대한 $R^2$은 각각 0.4280, 0.5433과 0.2406임을 볼 때 버섯, 당근, 대파의 비율에 따라 제조한 쇠고기 야채 쌀죽의 고형분 함량, 퍼짐성과 pH는 설정된 범위내에서 그 유의성이 인정되지 않아 큰 영향을 미치지 않음을 알 수 있었다. 관능검사 결과, 색과 향에 대한 반응표면 회귀식의 $R^2$은 각각0.6000과 0.7825이고 P-value는 각각 0.4290과 0.0942로서 5% 수준에서 유의한 상관성이 없음을 확인할 수 있었다. 맛과 점성에 대한 $R^2$은 0.8717과 0.8068이고 P-value는 각각 0.0195 (p ＜0.05)와 0.0612로서 야채의 배합비에 따라 맛에 있어서 유의확률 5%수준에서 그 유의성이 인정되었으며, 전체적인 기호도에 대한 유의성은 $R^2$이 0.8463이고 P-value는 0.0344 (p ＜0.05)임을 볼 때, 설정된 범위내에서 야채의 배합비에 따라 제조한 쇠고기 야채 쌀죽의 맛과 기호도에 큰 영향을 미치는 것을 알 수 있었다. 그리고 최대 임계점이 버섯의 첨가량은 0.99%, 당근의 첨가량은 0.97%, 대파의 첨가량은 0.59%에서 최적 반응표면을 나타내었다. 이상의 결과로 볼 때, 야채의 배합비에 따른 맛과 전체적인 기호도에 있어서 그 유의성이 5%수준에서 모두 유의한 상관관계를 보였으며, soup mix 제조시 쌀가루 양에 대한 야채의 최적 배합비는 버섯, 당근, 대파에 있어서 각각 0.99, 0.97과 0.59%임을 알 수 있었다.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.692-701
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• 2008

This study was conducted with 150 adults of 20 years or older, all of whom lived in Seoul. The awareness of traditional Hangwa (Korean cookies) was shown to be relatively low, with 2.9 points on average, and the intake of traditional Hangwa for a month was 2.1 times. For the reason that traditional Hangwa couldn't become popular, and the opinion that the reason was because the price is expensive was the highest, at 3.8. The next highest reasons given were because it is difficult to buy, and because it is inconvenient to eat, at 3.0. The traditional Hangwa was shown to enjoy positive awareness as opposed to negative awareness, while the manufacturing sanitation was also recognized to be relatively clean, with 2.6 points assigned to the opinion that it doesn't taste good, and 2.7 points assigned to the opinion that the manufacturing sanitation is unclean. With regard to the excellence of traditional Hangwa, the response that 'our tradition can be handed down' was the most often encountered, with a score of 3.9. The traditional Hangwa was appraised as excellent, with 3.6 points assigned to the opinion 'it suits our body because it is made with our agricultural products' and 3.4% for each opinion 'safe ingredients are used' and 'all ingredients are good for health'. With regard to the level of agreement for the development of functional traditional Hangwa, the positive group was higher than 25.3% of the negative group, with 27.3% for 'agree very much' and 22.0% for 'agree'. When converted into a 5-point scale for the development of functional traditional Hangwa, the group that was positive toward its development was high, with 3.4 points on average. All categories of excellence awareness were correlated with the level of agreement for the development of a functional food product (p<0.001). Consumer awareness toward the addition of traditional Hangwa functionality was generally positive, with 3.3 points or higher on average, and awareness of the aging suppression and diabetes control effects of Hangwa was also high, with 3.5 points. Next were Hangwa for diet, Hangwa for blood pressure control, Hangwa for mineral supple-mentation and vitamin additive-type Hangwa, with 3.4 for each, and Hangwa for health preservation, with 3.3 in order. With regard to the degree of interest toward functional traditional Hangwa for the treatment of diseases, obese patients cited aging suppression, at 3.2, and vitamin additive Hangwa, at 3.0, while Hangwa for dieting was assigned 2.8 points. Patients with high blood pressure, blood circulation, and diabetes were all shown as having a high degree of interest in all items, while evidencing particular interest toward Hangwa for diabetes control and Hangwa for blood pressure control. With regard to intention to purchase while developing functional traditional Hangwa, the group asserting intention to purchase was higher than 60% for all items except for Hangwa for diabetes control (58.7%). The Hangwa for aging suppression was highest, at 68.6%, and shown as having intention to purchase during development in the order of vitamin additive Hangwa at 68.0%, Hangwa for mineral supplementation at 64.6%, each of Hangwa for health preservation and Hangwa for blood pressure control at 62.7%, Hangwa for diet at 62.6% and Hangwa for diabetes control at 58.7%. The considerations during the development of functional traditional Hangwa were in the following order: storage at 4.1 points, taste and level of function at 3.9 points, size at 3.5 points, and packing at 3.4 points.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.3
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• pp.625-633
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• 2015

Olive flounder (Parlichthys olivaceus) is a large carnivorous fish that live at coastal area and shallow seas in Korea. It was good texture and clean taste because of a high collagen content and low lipid content. More than 70% of olive flounder annual production was traded alive, consequently processing food product from olive flounder is rare to be towed. This study was conducted to investigate the best method of olive flounder cutlet processing. Clean fillet (headless, skinless and contain no viscera part) of olive flounder were divided into 5 portion. Every 100 g of olive flounder meat was wrapped with vinyl then flatten with meat hammer. Flatten fillet then was coated with wheat flour, and seasoned with salt and pepper. These were then coated with egg wash and bread crumbs. Two different method of processing was to make this olive flounder cutlet. Cutlet-1 was fried for 1 min in olive oil, then kept in polyethylene film vacuum packaging ($20{\times}30{\times}0.05mm$) and stored at $-20^{\circ}C$ for 7 days. After 7 days the cutlet was thawed and heat up in microwave for 2 min (Sample-1). The other proup is cutlet-2, which is directly stored in polyethylene film vacuum packaging at $-20^{\circ}C$ for 7 days then thawed and fried for 1 min in olive oil (Sample-2). The factors such as pH, TBA value, amino-N, free amino acid, chemical composition, color value (L, a, b), texture profile, sensory evaluation and viable bacterial count of the olive flounder cutlet (Sample-1, Sample-2) were measured. From the result of sensory evaluation, Sample-2 showed a little high scores than Sample-1. But there was no significant differences in color, odor, taste, texture and overall acceptance between Sample-1 and Sample-2 products.

• Journal of Life Science
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• v.22 no.9
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• pp.1243-1253
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• 2012

The production and secretion of growth hormone (GH) in the anterior pituitary gland can be induced by several natural products to control cell proliferation, differentiation, and migration. To investigate whether Chungkookjang (CKJ) produced by the fermentation process affects GH-related metabolism, the secretion and the response of GH were observed in pituitary cells and GH target cells. Among six CKJs manufactured by different strains of glycine max, only three CKJs, including Daewon (DW), Daepung (DP), and Taegwang (TG), induced GH secretion from GH3 cells at 5.0 mg/ml concentration. There were no significant changes detected in the viability of any of the cells treated with these CKJs. In addition, the increase in GH secretion from the GH3 cells was dependent on the concentration of the three types of CKJs. The proliferation of cell lines, including MG63 and HepG2 cells, that originated from those derived from the GH target organs was significantly activated by treatment with the GH-containing conditional medium (GCM) harvested from the three CKJ-treated GH3 cells, although their induction rate was different from each other. In these cells, p-STAT5 was maximally translocated into the nucleus of MG63 cells 30 min after DW treatment, while it was translocated in HepG2 cells at 60 min. These results suggest that these three types of CKJ could enhance the secretion of GH, as well as the GCM-derived response, in the two target organs.

• Journal of Life Science
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• v.22 no.9
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• pp.1224-1230
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• 2012

Cancer chemotherapy drugs command a large share of the market, and the development of new therapeutics with high efficacy and specificity is an active area of study. Recently, the development of cancer therapeutics from natural products targeting angiogenesis has drawn attention due to conventional chemotherapeutics showing serious side effects and resistance in cancer cells. In this study, we investigated the pharmacological efficacy of Gomisin A, an active ingredient of Schizandra chinensis baillon, on tumor growth and metastasis. Administration of Gomisin A at 10 and 100 ${\mu}g/ml$ reduced tumor growth in vivo by $80.5{\pm}8.1%$ and $96.2{\pm}2%$, respectively, compared with positive tumor controls. Treatment of Gomisin A in normal and various tumor cell lines did not exert significant toxicity. Mice treated with Gomisin A at a concentration of 10 and 100 ${\mu}g$/head showed a significant reduction in tumor-induced angiogenesis of $151{\pm}16.9%$ and $98.5{\pm}29.5%$, respectively. Furthermore, tumor metastasis analysis revealed that the administration of Gomisin A at a concentration of 10 and 100 ${\mu}g$/head inhibited tumor metastasis by $13.5{\pm}8.56%$ and $58.3{\pm}9.12%$, respectively. In addition, Gomisin A significantly decreased cell adhesion of the B16BL6 cells to the extracellular matrix. These results demonstrate that Gomisin A inhibits tumor growth via suppression of angiogenesis and tumor metastasis inhibition, without cellular toxicity. The pharmacological efficacy of Gomisin A suggests that it may be a potential candidate for the development of cancer drugs.

• KSBB Journal
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• v.23 no.6
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• pp.463-469
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• 2008

During the last decade, monacolin-K biosynthesized by fermentation of red yeast rice (Monascus strains) was proved to have an efficient cholesterol lowering capability, leading to rapid increase in the market demand for the functional red yeast rice. In this study, the production medium composition and components were optimized on a shake flask scale for monacolin-K production by Monascus pilosus (KCCM 60160). The effect of three different soybean flours on the monacolin-K production were studied in order to replace the nitrogen sources of basic production medium (yeast extract, malt extract and beef extract). Among the several experiments, the production medium with dietary soybean flour to replace a half of yeast extract was very good for monacolin-K production. Plackett-Burman experimental design was used to determine the key factors which are critical to produce the biological products in the fermentation. According to the result of Plackett-Burman experimental design, a second order response surface design was applied using yeast extract, beef extract and $(NH_4)_2SO_4$ as factors. Applying this model, the optimum concentration of the three variables was obtained. The maximum monacolin-K production (369.6 mg/L) predicted by model agrees well with the experimental value (418 mg/L) obtained from the experimental verification at the optimal medium. The yield of monacolin-K was increased by 67% as compared to that obtained with basic production medium in shake flasks.

• Journal of Animal Science and Technology
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• v.50 no.3
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• pp.373-380
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• 2008

This study was undertaken to investigate the effects of feed withdrawal time(FWT) before transport in farm(<2 hrs, 2~4 hrs, 4~6 hrs) and total feed withdrawal time(TFWT) before slaughter(<8 hrs, 8~12 hrs, >12 hrs) on carcass defects, grades and meat quality of broilers. FWT of 2~4 hrs before transport in the farm showed lower incidences of dead-on-arrival chicks(p<0.05) and bruising chicks, and a little higher incidences of 1st or 2nd carcass grade compared to shorter than 2 hrs or 4~6 hrs of FWT in the farm. In the meat quality of breast meat, FWT of 2~4 hrs in the farm tended to show higher pH and water holding capacity(WHC), and lower drip loss, cooking loss and shear force values compared to shorter than 2 hrs or 4~6 hrs of FWT in the farm. In the total microbial counts of breast meat during 7 days of cooler storage, FWT of 2~4 hrs in the farm showed significantly lower value than shorter than 2 hrs of FWT in the farm. In the carcass defects and grades by TFWT before slaughter, TFWT shorter than 8hrs showed lower(p<0.05) incidences of dead-on-arrival chicks and bruising chicks, and higher(p<0.05) incidences of 1st carcass grade than TFWT longer than 12 hrs before slaughter. In the meat quality of broiler breast meat, TFWT longer than 12hrs before slaughter showed lower(p<0.05) pH and WHC values, and a little higher drip loss, cooking loss and shear force values compared to TFWT shorter than 8 hrs or 8~12 hrs before slaughter. In the total microbial counts of broiler breast meat during 7 days of cooler storage, TFWT longer than 12 hrs before slaughter tended to show higher value than TFWT shorter than 8 hrs or 8~12 hrs before slaughter. As a result, 2~4 hrs of feed withdrawal time before transport in the farm and total feed withdrawal time shorter than 8hrs or 8~12hrs before slaughter could be recommended for the production of high quality broiler meat.

• Korean Journal of Heritage: History & Science
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• v.53 no.2
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• pp.110-139
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• 2020

Reclamation is the act of creating new lands by constructing dikes in offshore tidal flats to utilize them for various purposes, including the establishment of farmland to secure food for an increasing population. Based on the fact that reclamation has resulted in drastic changes in the environmental, economic, social, and cultural aspects of land expansion and development, population movement, and the formation of cities since ancient times, I reviewed the value of reclamation sites and addressed the issue of how to preserve and utilize them. "Reclamation culture" refers collectively to the recognition and concept system, behavior styles, and cultural products created by changes in the environment, and the tangible, intangible, and natural heritage generated directly and indirectly by reclamation is defined as "reclamation cultural heritage". It shows that the historical background of reclamation accords with prevailing trends, and that the reclamation sites possess cultural heritage value due to their historical, academic, and scarce characteristics. Numerous reclamation cultural heritage sites at the Gwangwhal and Gyehwa dikes are on the verge of being destroyed, with their original function having ended after the construction of Saemangeum Sea Wall. I propose measures to preserve these under the principle that utilization is based on the basic premise of conservation. First of all, modern and contemporary reclamation sites must necessarily be designated and managed as registered cultural properties, local cultural heritage, future heritage, and agricultural heritage. In particular, as it has been confirmed that reclamation sites created after the Goryeo and Joseon dynasties and the 1950s have not been designated as cultural heritage sites. It is necessary to review the characteristics and values of such reclamation sites through a full survey of national reclamation data. Effective and sustainable utilization of reclamation cultural heritage, which has not been acknowledged in the past due to its close relationship with our lives, is necessary to search for hidden stories found within that heritage, to organize governance for the efficient use of reclamation resources, and to build a museum to collect and display the history and culture of the reclaimed areas. Finally, through links with countries with experience in reclamation, we will be able to cope jointly with international issues such as those pertaining to society, culture, and environment, and would be able to implement various projects to further the advancement of human beings.