• Journal of the Korean Society for Marine Environment & Energy
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• v.9 no.4
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• pp.203-215
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• 2006

Field observations on the spatio-temporal distribution of organic matter of the surface sediment were carried out at 15 stations in the central parts of the South Sea of Korea from April 2002 to January 2003. The range of water temperature and salinity in bottom waters, mud content and water content of surface sediment were $8.06{\sim}23.35^{\circ}C,\;29.20{\sim}34.51\;psu,\;71.2{\sim}99.9%$ and $38.7{\sim}68.9%$, respectively. Measured parameters on the surface sediments of ignition loss (IL), chemical oxygen demand (CODs), phaeopigment, particulate organic carbon (POC) and particulate organic nitrogen (PON) also ranged in $3.9{\sim}l2.5%,\;9.60{\sim}44.05\;mgO_2/g-dry,\;1.58{\sim}29.51\;{\mu}g/g-dry,\;3.12{\sim}13.01\;mgC/g-dry$ and $0.49{\sim}2.00\;mgN/g-dry$, respectively. The spatio-temporal distribution of organic matter demonstrated higher concentrations offshore than at lesions near the coastal line. Higher concentrations occurred in the summer and spring. The results indicated that the origin of organic matter in surface sediments in the central part of the South Sea was autochthonous rather than allocthonous because the organic matter had an average C/N ratio of 6.44 (${\pm}0.51$). However, the composition of autochthonous organic matter was mainly derived from detritus rather than living phytoplankton, which was Indicated by the results of the POC/phaeopigment ratio. A principal component analysis (PCA) indicated that 73.2% of the variability in the data was described by two factors: 1) an 'environmental factor concerning the accumulation of materials (57.3%)' and 2) 'origin of organic matter and the composition by primary production (15.9%)'. The sedimentary environment in the central part of the South Sea was divided into four regions from the factor score of the PCA by the concentrations of organic matter and the composition ratio of organic matters from phytoplankton in surface sediments.

• Food Science and Preservation
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• v.15 no.4
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• pp.512-517
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• 2008

Fermentation characteristics of chestnut-added yakju prepared using various proportions of raw materials such as rice koji, rice flour, cornflour koji and cornflour were investigated. The pH of chestnut-added yakju prepared with cornflour koji and saccharified cornflour showed a higher value than that of chestnut-yakju prepared with rice koji and saccharified rice flour. The total acid content of chestnut-added yakju prepared with rice koji and saccharified rice flour was higher than that of chestnut-added yakju prepared using cornflour koji and sacharified cornflour. The reducing of sugar in chestnut-added yakju prepared with saccharified rice flour or saccharified cornflour was rapid at the first brewing stage, decreased dramatically after 2 days, and then decreased slowly after 5 days of fermentation. The value of L and a, the Hunter values, were high in chestnut-added yakju prepared with cornflour koji, and value b was high in chestnut-added yakju with rice koji. The content of iso-amyl alcohol was the highest of seven kinds of fusel oil found in chestnut-added yakju. Ethanol content increased to $17.6{\sim}18.2%$(v/v) after 8 days of fermentation. The content of lactic acid was the highest of all organic acids in the chestnut-added yakju. Sensory test results on chestnut-added yakju prepared with saccharifed corn flour showed that if rice flour is used as a sugar supplement for chestnut, the yakju prepared using koji had better flavor and taste. If cornflour was used in the preparation of chestnut-added yakju, the used of saccharified cornflour offered superior flavor and taste.

• Journal of dental hygiene science
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• v.4 no.1
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• pp.7-11
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• 2004

The purpose of this study was to investigate the distribution of microorganisms and the degree of contamination in the air of the dental clinics and to offer basic data as to the contamination of medical equipment and the prevention of the clinics. With this in mind, the researcher gathered air samples from the waiting rooms and medical offices of nine dental clinics in the city of J, South Korea with the use of a method of natural inattention and an air sampler and cultivated the samples on the plain table and drew from it bacteria falling and separated and sorted out the colony with the help of ATB and detected the distribution of the germs. The results are following, The number of bacteria falling in the air of the dental clinics was less than 10(CFU/Plate) with the exception of one dental clinic. This implies that they fit in with standards for hygiene. The number of bacteria falling in the air of the medical offices was less than 10(CFU/Plate) with the exception of one dental clinic. This implies that they fit in with standards for hygiene. The survey on the detection of staph. aureus reveals that all the dental clinics with the exception of B dental clinic proving to be positive had non-pathogenic staphylococci detected. The survey on the detection of pathogenic gram negative bacilli indicates that all the dental clinics but one were none detected. The survey on the distribution of germs shows that germs in 7 out of 9 dental clinics were none detected, and that they in four out of 9 waiting rooms were none detected. All the germs detected in the others were mostly non-pathogenic. The study shows that all the subject dental clinics but one were hygienically controlled and that there was a difference in accordance with cleaning and sterilization. This means that dental clinics should be equipped with systematic programs for cleaning and sterilization designed to prevent infection.

• Korean Journal of Weed Science
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• v.17 no.4
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• pp.368-374
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• 1997

Investigated ware the decomposition of mulch paper, weed occurrence, and rice growth and yield in transplanting rice culture with paper mulching in 1996 and 1997. The mulch paper were developed from domestic old corrugated container. In the experiment of 1996 where 25 percent of nitrogen fertilizer was applied as tillering fertilizer at 15 days after transplanting, it took about 28 to 40 days for the mulch paper to reach 50 percent decomposition according to types of mulch paper and fertilizer amount. The decomposition was faster in 18kg N/10a fertilization plot than in 12kg N/10a fertilization plot, and slower in the mulch paper treated with polyamidepolyamine epichlorohydrin resin(PPE) for the reinforcement of wet strength than in the mulch paper without PPE. In the experiment of 1997 where nitrogen fertilizer was not applied at tillering stage and instead 70 percent of nitrogen fertilizer was supplied as basal fertilizer, it took more than 42 days for the mulch paper(PPF treated) to reach 50 percent decomposition. Paper mulching was found to be very effective in controlling the paddy weeds at early stage of rice growth, but the efficacy, of weed control decreased especially in the mulch paper without PPE at later stage of rite growth due to the occurrence of Ludwigia prostrata in 1996. Few weeds occurred even in non-mulched plot without herbicide in 1997, rending difficulties in evaluating the efficacy of mulch paper in weed control, However, it could be deduced from the durability of mulch paper that paper mulching would have had sufficient efficacy of weed control. Rice yield was only 185kg/10a in the plot without mulching and weed control, but 657kg/10a and 771kg/10a in the paper(PPE treated) mulching plot with 12kgN/10a and 18kgN/10a, respectively, in 1996. The paper mulching plot showed rice yield similar to the weed control plot with herbicide in 1997. It would be concluded that paper mulching could ensure effective weed control and as high yield as the conventional rice cultivation with herbicidal weed control if the corresponding amount of basal nitrogen fertilizer is increased instead of omitting the nitrogen fertilizer at tillering stage.

• Journal of Life Science
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• v.18 no.1
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• pp.38-45
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• 2008

The seasoned pork loin manufactured using with seasoning sauce that were prepared with 3 different composites of medicinal plant extracts ($T-1{\sim}3$). The the quality characteristics were investigated during storage at $4^{\circ}C$ for 15 days. Sensory evaluation was higher in medicinal plant extracts added seasoning pork, in particular, significantly highest in group T-1. Lightness ($L^*$) value tended to decrease with increasing storage days, redness ($a^*$) was significantly higher in the medicinal plant composites added groups (T-1, 2 and 3) than control, yellowness ($b^*$) had no significant difference among three groups added medicinal paint composites. In hardness test, raw pork (control) was lower than seasoned pork groups, but tended to increase by added medicinal plant composites. Cooking loss increased with increasing storage period, but there was no significant difference between the seasoned pork groups ($T-0{\sim}3$). The changes of pH showed lower in control than seasoned pork groups ($T-0{\sim}3$) added seasoning sauce. Moisture content decreased with increasing storage period. VBN content increased during storage. After storage for 15 days, it was significantly higher in the order of T-3 >> T-0 > T-2 > T-1.

• Radiation Oncology Journal
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• v.18 no.4
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• pp.226-232
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• 2000

Purpose :This study was performed to find out the prognostic factors affecting local control in early glottic cancer treated with radiation therapy alone. Materials and Methods :We analysed 37 patients of histologically confirmed early glottic cancer treated at Chonnam National University Hospital between July Im and December 1995, retrospectively. Age of patients ranged from 30 to 73 years (median; 59 years). Thirty-five (95$\%$) patients were male. Histological type was all squamous cell carcinoma. According to the staging system of 1997 American Joint Committee on Cancer, 37 patients were restaged as follows: Tla; U (73$\%$), Tlb; 3 (8$\%$), 72: 7 (19$\%$). Radiation therapy was done using 6 MV X-ray of linear accelerator The range of total radiation dose delivered to the glottic lesion was between 5,040 cGy and 7,020 cGy (median; 6,600 cGy). Median follow-up period was U months. local control rates were calculated by Kaplan-Meier method. Generalized Wilcoxon test was used to evaluate the difference of control rates between comparable groups. Multivariate analysis using Cox proportional hazard model was done to find out prognostic factors affecting local control. Results:5 year survival rate of 37 patients was 89$\%$. Local control rate of 37 patients was 74$\%$ in 5 years. We included age, 7-stage, anterior commissure involvement, fraction size, total radiation dose, treatment time of radiotherapy as potential prognostic factors in univariate and multivariate analysis. As a result, treatment time had statistical significance in local control rate in both univariate (p=0.026) and multivariate (p=0.017) analysis. Complication was not recorded except one patient with hypothyroidism. Conclusion :This study revealed that overall treatment time of radiation was a significant factor affecting local control rate.

• Korean Journal of Plant Resources
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• v.29 no.1
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• pp.1-10
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• 2016

Obesity is a pro-inflammatory state that contributes to the development of metabolic disorders such as hyperlipidemia, insulin resistance, type 2 diabetes, non-alcoholic fatty liver, and cardiovascular disease. In this study, we evaluated the inhibition of adipogenesis in 3T3-L1 cells and in high-fat diet (HFD)-induced obese mice by Peucedanum japonicum Thunberg L. water extract (PJT). Lipid accumulation measurement indicates that PJT markedly inhibited adipogenesis in a dose-dependent manner. RT-PCR results demonstrated that the mRNA expression of adipogenic transcription factors such as peroxisome proliferator-activated receptor-γ (PPARγ) and CCAAT/enhancer binding protein-α (C/EBPα) in 3T3-L1 cells were significantly down-regulated by PJT treatment. Oral administration of PJT (100, 300, and 500 ㎎/㎏, b.w/daily for 4 weeks) was conducted in high-fat diet induced obese mice and C57BL/6 mice. The PJT-administered group of HFD-induced mice had a lower body weight gain, along with decreased serum levels of glucose, triglycerides, and total cholesterol compared with the control mice, however, the HDL-cholesterol/total cholesterol ratio was increased. Furthermore, the elevated mRNA expression levels of adipogenesis related genes in the white adipose tissue of obese mice were significantly suppressed by PJT. These results indicate that PJT exhibits anti-obesity effects in obese mice by decreasing in serum lipid levels and lipogenesis related gene.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.297-305
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• 2006

This study was conducted to evaluate the quality characteristics of low-fat emulsion type sausages containing 0% tomato powder (C), 5.0% ground raw tomato paste (T1) and 0.5% freeze dried tomato powder (T2) during storage at $5{\pm}1^{\circ}C$ for 30 days. The crude protein content of T2 was significantly lower (p<0.05) than that of the other sausage types. Moisture, crude fat and crude ash contents of the sausages during storage were not affected by the addition of tomato. The pH and shear force ($kg/cm^2$) values of C were significantly higher (p<0.05) than those of T1 and T2. There was no significant difference among the different sausages in cooking loss, ranging from $13.00{\sim}14.98%$. The WHC values of T1 and T2 were significantly higher (p<0.05) than that of C. The values of TBARS were significantly (p<0.05) increased for ail sausages following storage. The TBARS value (mg MA/kg) of C was significantly higher (p<0.05) than those of T1 and T2 at 15 days of storage, however T1 was significantly higher (p<0.05) than the other sausages after 30 days of storage. The meat color values tended to decrease with increased storage time. Microorganism analysis revealed that all sausage types did not reach $4.4log_{10}CFU/g$ until 30 days of storage. The texture, brittleness, Hardness, and springiness of each sausage type were not significantly different after 1 day of storage, while the cohesiveness, gumminess and chewiness of T1 and T2 were significantly higher (p<0.05) than that of C. T1 and T2 sausages had a slightly higher score regarding color, aroma, tenderness and overall acceptability, however the sensory evaluation score among the different sausage types was not significantly different (p>0.05). In conclusion, low-fat sausage with added tomato showed higher lipid oxidative stability during storage than sausage to which no tomato was added.

• Food Science of Animal Resources
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• v.33 no.4
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• pp.531-541
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• 2013

This study was performed to investigate the antioxidant effect of Sansa (Crataegi fructus) extract in vitro, and to evaluate the functional effects of Sansa powder addition on the quality properties and storage characteristics of Tteokgalbi. Total polyphenol and flavonoid contents of Sansa extract were found to be 127.00 mg/g and 54.05 mg/g, respectively. The DPPH radical scavenging activity of Sansa extract was high and it was similar to the BHA and BHT. The Tteokgalbi was prepared by 0% (N), 0.1% (S1), 1% (S2), and 2% (S3) of the Sansa Powder. Addition of Sansa powder decreased the protein and lipid contents, but the ash content was significantly increased (p<0.05). Increasing the amount of Sansa powder in the pork Tteokgalbi tended to increase the water holding capacity (WHC) values and the cooking loss (p<0.05). The addition of Sansa powder increased the hardness and chewiness values, but did not affect the cohesiveness and springiness values. In the sensory evaluation, the S3 Tteokgalbi had the best score in color. Values of pH, total microbial counts, thiobarbituric acid (TBA) and volatile basic nitrogen (VBN) values decreased significantly added Sansa powder relative to the normal (p<0.05). The S3 Tteokgalbi was significantly (p<0.05) more effective for delaying lipid peroxidation than the other groups. Sansa powder addition increased the L (lightness) and a (redness) values. Therefore, the results demonstrate that adding the Sansa powder to the pork Tteokgalbi tended to improve antioxidative and antimicrobial effects during the chilled storage period.

• Korean Journal of Agricultural and Forest Meteorology
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• v.18 no.1
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• pp.42-54
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• 2016

It is highly anticipated that warming temperature resulting from global climate change will affect the phenological pattern of kiwifruit, which has been commercially grown in Korea since the early 1980s. Here, we present the potential impacts of climate change on the variations of flowering day of a gold kiwifruit cultivar, Haegeum, in the Jeonnam Province, Korea. By running six global climate models (GCM), the results from this study emphasize the uncertainty in climate change scenarios. To predict the flowering day of kiwifruit, we obtained three parameters of the 'Chill-day' model for the simulation of Haegeum: $6.3^{\circ}C$ for the base temperature (Tb), 102.5 for chill requirement (Rc), and 575 for heat requirement (Rh). Two separate validations of the resulting 'Chill-day' model were conducted. First, direct comparisons were made between the observed flowering days collected from 25 kiwifruit orchards for two years (2014-15) and the simulated flowering days from the 'Chill-day' model using weather data from four weather stations near the 25 orchards. The estimation error between the observed and simulated flowering days was 5.2 days. Second, the model was simulated using temperature data extracted, for the 25 orchards, from a high-resolution digital temperature map, resulting in the error of 3.4 days. Using the RCP 4.5 and 8.5 climate change scenarios from six GCMs for the period of 2021-40, the future flowering days were simulated with the 'Chill-day' model. The predicted flowering days of Haegeum in Jeonnam were advanced more than 10 days compared to the present ones from multi-model ensemble, while some individual models resulted in quite different magnitudes of impacts, indicating the multi-model ensemble accounts for uncertainty better than individual climate models. In addition, the current flowering period of Haegeum in Jeonnam Province was predicted to expand northward, reaching over Jeonbuk and Chungnam Provinces. This preliminary result will provide a basis for the local impact assessment of climate change as more phenology models are developed for other fruit trees.