• Korean Journal of Environment and Ecology
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• v.28 no.6
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• pp.657-663
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• 2014

This study was conducted to investigate the difference in feeding habits of Red-Tongued Viper Snakes, according to available foods sources and areas. The effects of differences in food sources were found on Red-Tongued Viper Snake inhabited in the Jeju Island and its islet Gapado, from May 2006 to Nov. 2010. The food sources for the Red-Tongued viper snake population in the Jeju Island were found to be as follows: Chinese red-headed centipedes (Scolopendra subspinipes mutilans), Jeju Salamanders (Hynobius quelpaertensis), Japanese tree Frogs (Hyla japonica), Narrow-mouthed Toad (Kaloula borealis), Dybowski's Brown Frogs (Rana dybowskii), Black-spotted Pond Frogs (Rana nigromaculata), Smooth Skinks (Scincella vandenburghi), Asian Keelback Snakes (Amphiesma vibakari), Lesser White-toothed Shrews (Crosidura shantungensis), Hallasan Shrews (Sorex caecutiens hallamontanus), and Jeju Striped Field Mice (Apodemus chejuensis). This implies that Red-Tongued Viper Snakes mainly feed on amphibians, reptiles, and small mammals. Among these, amphibians occupied the highest portion at 55.2% followed by mammals at 20.7%, centipedes at 13.8%, and reptiles at 10.3%. On the contrary, Red-tongued viper snake population in Gapado only feed on Chinese red-headed centipedes and Smooth Skinks (S. vandenburghi). Since only a small amount of nutrient can be obtained from Chinese red-headed centipeds or Smooth Skinks, this feeding habit for Red-tongued viper snake would adversely effect on the growth or regeneration. The reason why Red-Tongued viper snake population in the Gapado mainly feed on Lizard and Centipedes in spite of relatively various available food sources, might be due to the low density of other food sources in the Gapado. Red-Tongued viper snake could be feeding on foods that are low in quality but are easily accessible, to minimize energy consumption on searching for other more nutritious foods. A snake tends to select the size of its food depending on the size of its own head. The positive correlation was found between the size of the heads of Red-Tongued viper snakes from the Jeju island and the diameter of their foods. The head size was larger in the males than females in viper snake population from the Jeju Island, which might effect on their selection of foods. However, no significant difference was found between the sizes of the head and the food in the Red-Tongued viper snake population from the Gapado. The findings of this study would provide meaningful data, which directly shows that even within the same viper species they choose different available food sources according to their inhabitance. This leads to their growth and adaptation to their environment which is beneficial for sustaining of its population.

• Journal of Korean Home Economics Education Association
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• v.16 no.3
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• pp.1-25
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• 2004

This study analyzes the external forms of the household textbooks and also the contents of them used at girls' middleㆍhigh schools during the period of Japanese ruling over Korea. To this end, 8 household textbooks published from 1928 to 1937 were analyzed. The results of the study are summarized as follows. 1. The household subject had become the one of the most important subjects to girl students as the practical uses were emphasized in educational area during the period. As a result. the classes of the household were the second in hours, following the class of Japanese (the national language) to girl students. 2. The contents of the household textbooks were intended to contain 'the modern' and 'the newest'. The students were also suggested to apply the contents of the textbooks to real home life. Many pictures, photos and illustrations were included in household textbooks to help students to understand the contents of the subject. 3. The purposes of the household class were the reformation of the living conditions and home economics. 4. The external characteristics of the household textbooks during the period were as follows. - Written in Japanese vertically and the size of the textbook was A5 (150/210) with pulp paper of good quality - The type style of the body of the textbooks was Ming-style type- The sequent order of the textbooks was the outer cover, the title page, pictorial, introduction, table of contents, the body, appendix and the back cover. 5. The household textbooks consisted of the first volume and the second volume. The first volume contained clothing and textiles, food and nutrition and housing. Taking care of the aged. nursing. child care, household economy and home management were included in the second volume. 6. The household textbooks were designed to make women the housewives.

• Korean Journal of Food Science and Technology
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• v.42 no.4
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• pp.468-474
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• 2010

Alcoholic fermentations with rice koji [Aspergillus awamori Nakazawa KCCM 60246 (black), Aspergillus kawachii KCCM 32819 (white), Aspergillus oryzae KCCM 11372 (yellow)] and improved nuruk were carried out for the preparation of sweet potato soju using two different potato cultivars (Jinhongmi and Hobak). The Jinhongmi mashes showed $9.2-11.4^{\circ}Brix$, 195.6-260.5 mg glucose/100 mL, pH 4.6-4.9, 0.53-0.83% acidity and 13.2-16.2% alcohol content. The Hobak mashes showed $7.0-8.4^{\circ}Brix$, 31.9-47.4 mg glucose/100 mL, pH 4.4-4.7, 0.22-0.24% acidity, and 9.6-11.2% alcohol content. The alcohol yield of the Jinhongmi mashes using black, white, yellow koji and improved nuruk were 229.2, 194.5, 238.6 and 229.3 L/ton, respectively. The alcohol yields of Hobak mashes using black, white, yellow koji and improved nuruk were 132.8, 144.4, 141.6 and 167.4 L/ton, respectively. All types of sweet potato soju showed stronger flavor and taste than Kurokirishima (Japanese sweet potato soju). Especially, soju made from Jinhongmi with white koji and Jinhongmi with improved nuruk showed the strongest levels. Flavor components of sweet potato soju included decanoic acid ethylester, dodecanoic acid ethylester, tetradecanoic acid ethylester, hexadecanoic acid ethylester, 9-octadecanoic acid ethylester, and octadecanoic acid ethylester. Although the flavor profiles of Jinhongmi soju, Hobak soju, and Kurokirishima were very similar, the flavor content of Kurokirishima soju was lower. The results of the GC volatile analysis were in good correlation with flavor and taste.

• Journal of Food Hygiene and Safety
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• v.27 no.3
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• pp.224-232
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• 2012

This study was performed to investigate the pesticide residue of commercial medicinal plants used for food materials in the Seoul area. Multi class pesticide multiresidue methods in Korea Food Code was used to analyze 100 pesticides. Analyzed samples were 261 cases(domestic 201, imported 60), detection rate was 19.2%(domestic 20.9%, imports 13.3%). 17 pesticides were detected in fruit(chinese matrimony vine, jujube, rubus coreanus, japanese cornlian cherry, schizandra, tangerine peel), and root(cnidium, licorice, astragalus). Pesticide over Maximum Residue Limits were detected in jujube, cnidium. Frequently detected pesticides were cypermethrin, chlorpyrifos, cyhalothrin, fenvalerate, bifenthrin. More than 50% of the sample were detected two or more pesticides at the same time. Because of the variety and increase of pesticide detection in medicinal roots and fruits, continued monitoring and safety management is required.

• Journal of the Korean Wood Science and Technology
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• v.46 no.2
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• pp.132-142
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• 2018

An elephant digests only around 30~45% of what it consumes; therefore the undigested material mainly passes as intact fibres. Elephant food is usually composed of grass, leaves, twigs, bark, fruit and seed pods. This research aimed to utilize the elephant dung fibers as material for composite board and citric acid as a bonding agent. Citric acid contents in this research were set at 0 wt% (binderless composite board), 10 wt%, 20 wt%, and 30 wt% based on dry weight particles, while the target density was set at $0.8g/cm^3$. Pressing temperatures were set at $180^{\circ}C$ and $200^{\circ}C$ with the pressing time was 10 minutes. Physical and mechanical properties tests were then performed according to Japanese Industrial Standard A 5905. The result showed that elephant dung fibers could be used as potential materials for composite board. Addition of citric acid and pressing temperature significantly increased the quality of composite board. Infrared analysis indicated that the presence of ester linkages much higher with the increasing of citric acid content and pressing temperature. The optimum properties of composite board made from elephant dung fibers could be achieved at pressing temperature of $200^{\circ}C$ and a citric acid content of 20 wt%.

• International Commerce and Information Review
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• v.19 no.3
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• pp.25-44
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• 2017

In 2017, the EU-Japan FTA talks were resumed ahead of the G20 summit in Brussels, Belgium, and agreed to abolish tariffs on 95% of all trade items. These figures are highly liberalized agreements that are equivalent to the Pacific Rim Economic Partnership Agreement (TPP). Particularly, Japanese automobiles were aggressively negotiating the abolition of tariffs with 7-year grace period and the gradual elimination of European cheese in 15 years. If the agreement is concluded, the tariffs of 1 billion euros (about 1.3 trillion won) will disappear, and Korea, which has similar industrial structure with Japan, will be hit by the processed food, chemical products, medical equipment, dairy products and automobile industries. do. The purpose of this study is to examine the mutual recognition agreement (MRA) that can directly affect the Korean companies in the content of the Japan-EU FTA and to suggest the implications for the Korean export companies.

• The Journal of Korean Medicine
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• v.39 no.3
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• pp.17-27
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• 2018

Objectives: Ukgan-san does not appear in Traditional Korean Medicine classics. However, it has been used in research and clinical applications in Korea. In this paper, we are aiming to examine the records concerned with Ukgan-san to the present, and announce the present usage state in Korea. Methods: We searched and summarized the contents of previous medical books about Ukgan-san. In order to investigate the current status of utilization of Ukgan-san in Korea, a bibliographic database of Korea, a database of clinical researches, and a database of pharmaceuticals of the Korea Food and Drug Administration were searched. Results: As a result of searching Ukgan-san related documents, Ukgan-san has been developed in China (Ming dynasty). However, its clinical application has been expanded by modern Japanese kampo medicine doctors. In Korea, cases of Parkinson's disease, other movement disorders, and psychiatric disorders have been reported, and randomized controlled trials had been done and planned. In addition, some extracts which are consisted of Ukgan-san are also available. Conclusions: In Korea, Ukgan-san has been influenced by Japan and has been used for clinical and research purposes. The utilization rate in Korea is still small, but the utilization rate will increase according to the results of clinical studies.

• Biomedical Science Letters
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• v.2 no.1
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• pp.49-55
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• 1996

The objective of this study was to develop a paper strip which could determine E. coli qualitatively and quantitatively in water, wastewater, drinks, or food. This paper strip method was a simple and rapid test method that determine E. coli by visual identification. In this study, nutrient culture media were formulated and characterized for optimum conditions. Paper strips were then prepared by impregnating into the media and dried at $60^\circ$C. The test procedure is quite simple to use. The paper strip was dipped into a sample, and excess sample was removed. The strip was then incubated at $37^\circ$C for 16 to 20 hours and the number of colonies on the strip was counted. The color of the colony spots produced by microorganisms varied depending on the media formulation. Violet-red spots were produced by E. coli. The test method was simple, rapid and no special laboratory equipment was necessary for visual identification. Therefore, this test method is applicable to on-site tests such as field tests or home tests. The paper strip method was compared with the standard agar plate method and Japanese commercial product. The method of the economical preparation of test strips was studied for production on industrial scale.

• Korean Journal of Pharmacognosy
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• v.34 no.2 s.133
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• pp.123-127
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• 2003

Atrartylodis Rhizoma(蒼朮)'s origin plants are Atratylodes lancea and A. Chinensis in Chinese, Japanese and Korean pharmacopoeia. A. Japonica is only indigenous in Korea, it is actually used as Atractylodis Rhizoma in Korean market. A. lancea is used in Hunan province, China and A. Chinensis is used in Hubei province, China. It is impossible to distinguish with species differency as macro- and micro-morphology. We tried to distinguish with species differency by HPLC and GC-Mass spectra. Atractylone(mw. 216) which is a marker compound in Atractylodis Rhizoma Alba(白朮) was detected in A. japonica. Atractylodin (mw.182) was detected in A. lancea and two eudesmadien derivatives (mw. 204) were detected in A. chinensis. HPLC chromatogram showed the same patterns. As a result, we propose that A. japonica will be added as Atractylodis Rhizoma (蒼朮)'s origin plant in Korean Pharmacopoeia. Atractylodis Rhizoma Alba(白朮)'s origin plants are A. macrocephala in China, and A. Japonica and A. ovata in Korea and Japan. In GC-Mass analysis, all samples showed same patterns and the main compound was atractylone.

• Korean Journal of Community Nutrition
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• v.2 no.3
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• pp.388-395
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• 1997

A survey was conducted to investigate housewives' perception and consumption of Korean fermented foods marketed in Taejon. Most subjects know how to prepare Kimchi(seasoned and fermented vegetables), 65-67% can make Kochujang(fermented red pepper soybean paste), Toenjang(Korean style soysauce) and Jang-atchies(pickled basic side dishes), 56% can make Kuk-ganjang(Korean style coysauce), 45% can make Chonggukjang (fermented soybean) and 34% can make Jot-kals(salt-fermented fish products). With decreasing age(p<0.0001), not many other subjects could make other fermented foods besides Kimchi. The percentages of subjects buying fermented foods were 71.5% for Chin-ganjang(Japanese style soysauce), 51.7% Jot-kals, 27.1%Kochujang, 25.7% Chonggukjang, 20.1% Jang-atchies, 10.4% Toenjang, 5.9% Kuk-ganjang, and 3.8% Kimchi. the uounger in age, the higher the tendency to buy marketed Kimchies(p<0.05) and Kochujang(p<0.01). The resons for purchasing fermented foods were convenience (52.9%), lack of preparation knowledge(17.5%), lack of time for preparation(12.5%), and lack of space for food storage(8.2%). Subjects indicated that their reasons for mot buying were as follows : use of additives or unreliability with regard to manufacturing dates(45%), bad taste(21%), unsanitary treatment(16%) and to keep their indigenous taste(14%). They cosidered expiration dates, taste, crpteria and safety as the important standard in selecting marketed foods. Younger subjects insisted on the improvement of sanitary condition and partial change of taste to increase the consumption of fermented foods. However, older subjects thought it best to keep the taste original for more utilization of fermented foods.