• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.15 no.1
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• pp.1-7
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• 2010

We were successfully reared young marine ornamental larva fish in a unique process of microalgae blooming culture tank. The marine fish larva was grown and survived in this method. Generally, we called this method as natural mixed culture. Observed planktonic microalgae were 34 species with 19 diatoms (Detonula pumila, Nitzschia sp., Fragilaria oceanica, Chaetoceros curvisetus, Stephanodiscus sp., Chaetoceros decipies, Chaetoceros sp., Thalassiosira rotula, Eucampia zodiacus, Diploneis splendica, Nitzschia longissima, Surirella cuneata, Asterionella glacialis, Nitzschia spp., Chaetoceros debile, Thalassionema nitzschioides, Nitzschia closterium, Skeletonema costatum and Licmophora sp.), 14 flagellates (Euglena, sp., Gonyaulax sp., Pyramimonas sp., Protoperidinium sp., Eutreptia sp., Parapedinella sp., unidentified micrc-flagellate, Gyrodinium sp., Scrippsiell trochoidea, Gymnodinium sanguineum, Chrysochromulina sp., Gymnodinium sp., Prorocentrum triestinum and Micromonas sp.) and 1 ciliate (Mesodinium rubrum) in this culture tank. Dominant microalgae were Chrysochromulina sp. during the larval rearing periods. Blooming condition maintained continuously and stably from 10 to 60 days in this microcosm.

• Korean journal of food and cookery science
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• v.13 no.2
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• pp.179-184
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• 1997

To investigate the salinity of Kimchi and subjective perception of salinity on Kimchi in Pusan area, questionaire and sampling of Kimchis was performed twice during summer and winter, 1996 and 1997. Most of subjects attend in this survey were in their thirties and fourties, graduated from high school and their monthly income was in the range of one million to two million won. Above 90% of subjects live in Pusan and Kyung-nam area and most of them learned how to make Kimchi from their mother and believed that the salinity of home-made Kimchi is constant through the year. The survey on the subjective perception of salinity of summer Kimchi showed that salinity of Kimchi perceived as less salty was 2.46${\pm}$0.24% by housewives and 2.57${\pm}$0.23% by their family members, salinity of summer Kimchi perceived as appropriate was 2.61${\pm}$0.51％ and 2.65${\pm}$0.57%, salinity of Kimchi perceived as salty was 2.77${\pm}$0.61% and 2.62${\pm}$0.47%, respectively. These data shows that salinity and subjective perception of salinity of summer Kimchi are correlated. The salinity of winter Kimchi perceived as less salty was 2.98${\pm}$0.83% by housewives and 3.02${\pm}$0.71% by this family members. The salinity of winter Kimchi perceived as appropriate was 2.82${\pm}$0.49% and 2.94${\pm}$0.53%, and the salinity of winter Kimchi perceived as salty was 3.20${\pm}$0.61% and 3.25${\pm}$0.49%, respectively. These data does not show salinity and subjective perception of salinity of winter Kimchi is correlated. Average salinity of summer Kimchi was 2.55${\pm}$0.44%, while average salinity of winter Kimchis was 2.97${\pm}$0.54%, which is for preservation during winter time. Furthermore, most of subjects believed that salinity of Kimchi may affects the occurrence of diseases, such as hypefention. 80% of subjects answered that it is better to eat Kimchi perceived as less salty. Therefore it is recommended to make Kimchi with below 3％o of salinity in factory scale in the near future.

• Journal of Yeungnam Medical Science
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• v.14 no.2
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• pp.370-382
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• 1997

Successful weaning is very important to provide adequate nutrients for normal growth and to induce a good diet habit. We conducted a survey on the knowledge and attitudes of women who live in Taegu toward weaning in infants, to figure out how much they know about weaning diet for the infants, which source they prefer to get the information about weaning diet, whether their knowledge affect their practice about weaning in infants, and the most effective way to educate them. A survey was conducted with the prepared questionnaire on women who responded at the residential area and market place, and those who visited Department of Pediatrics, Yeungnam University Hospital from July 25 to September 15, 1997. Statistical analysis was done with student t-test and ANOVA using SPSS program. Among total 303 responders, those who aged between 30 and 39 years were 37.2%. Scores for the six questions about weaning policy showed highest in the age group between 30 and 39 years. Higher score was recorded in the more educated group, in those who get informations about weaning diet from books, magazines and pediatricians. The majority of the responders had wrong concepts, such as feeding weaning diet using bottle(69.1%), feeding mixed with formula in the same bottle(64.5%), addition of salt(68.4%). Those who had higher educational level preferred books, magazines rather than neighbors or mother to get informations about weaning diet. Those who preferred books or magazines started weaning, stopped bottle feeding, and used spoon earlier, and their children had unbalanced diet habits less frequently. Home-made food was used most frequently, and commercial products were used less frequently. Those who were employed preferred home-made food rather than commercial products, it may be caused by the difference of the educational backgrounds from those of the unemployed. In conclusion, most responders ask neighbors and mother to get informations about weaning, and the incorrect knowledge from them could cause inadequate weaning practice and induce bad diet habit in their children. We have to find the reasons why they did not refer books or magazines frequently, and the way to resolve the problem.

• International Journal of Industrial Entomology and Biomaterials
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• v.20 no.1
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• pp.29-35
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• 2010

To compare the quality of manufactured goods distributed in the domestic markets, 6 isolates of Dongchongxiacao products, namely, 4 Paecilomyces tenuipes specimens (J2P, 901A, 901B, and 901C), 1 Cordyceps militaris specimen (901D), and 1 Cordyceps sinensis specimen (CI-1), were analyzed for their physicochemical properties and sequence-structure relationships. P. tenuipes (J2P), a kind of Dongchongxiacao, was successfully inoculated on silkworms by percutaneous infection of Rural Development AdminstraionNam et al., 1999); fruiting bodies were then formed on the complete surface of the pupa. Since P. tenuipes (J2P) from silkworm larva was also proved to have remarkable pharmacological activities, it has been produced in bulk and has been successfully sold to buyers in the Korean market. Additionally, imitation products such as 901A, 901B, 901C, 901D, and CI-1 were sold simultaneously, resulting in deterioration of product quality. This research focuses on establishing quality standards to discriminate between the original and imitation products circulating in the market. The products obtained for the experiments included J2P, 901A, 901B, 901C, 901D, and CI-1; proximate analysis was performed for these products. The hosts and methods of conidia inoculation for proliferation of mycelia differed among the products. P. tenuipes (J2P) was proliferated in live silkworm larvae, and dead silkworm pupae were used to produce 901A, 901B, and 901C. On the other hand, 901D was produced on hulled rice medium. Quality analysis of C. sinensis revealed that CI-1, which was imported from China, smelled bad and proved to be a counterfeit with the fruiting body glued to the insect by twigs. The results of the proximate analysis of 901A, 901B, 901C, and 901D were similar to those of J2P with respect to the moisture content. Otherwise, J2P contained higher crude protein than 901A, 901B, 901C, and 901D, but contained very low fat. C. militaris (901D) and C. sinensis (CI-1) had low crude protein content-12.79% and 9.78% respectively-as compared to that of J2P, which was 62.38%. In contrast to the crude ash content of 6.4% in J2P, the crude ash content of CI-1 was 18.51% and this specimen was found to contain many impurities. phylogenetic analysis of P. tenuipes revealed that the sequence similarity of J2P, 901B, and 901C was in the range of 92.3~92.7%. Additionally, differences in the sequences were found at the positions 65 bp, 436 bp, 441 bp, 463 bp, etc.

• Journal of Korean Home Economics Education Association
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• v.28 no.1
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• pp.19-39
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• 2016

The purpose of this study was to develop the safety theme-based integrated teaching learning process plans for the middle school Home Economics(HE) Instruction and ultimately to contribute for the middle school students to live their safe lives. To achieve the goals of this study, HE curriculum documents from the 1st to the 2015 revision were analyzed and a survey was conducted to identify the middle school students' current status of safety accidents and needs on the HE safety education. The respondents of the survey were the 512 students of one ${\bigcirc}{\bigcirc}$ Girls' Middle School in Busan. And then, the seven integrated themes were selected, each seven integrated theme-networks were formed, and safety theme-based Home Economics curriculum and learning materials were developed. The results of this study were as the follows. The safety education content has continually been included from the first HE curriculum of 1954 to the 2015 revised HE curriculum. The middle school student respondents highly needed the content of 'the methods to deal with sexual violence and prostitution prevention', 'suicide prevention', and 'bullying net' for the HE safety education. All the 42 items were needed for the HE safety education by the respondents. The safety theme-based HE teaching learning process plans developed finally included the seven integrated themes, which were (1) dietary life safety, (2) adolescents' sex and safety, (3) adolescents' relationships with friends and safety, (4) family life and safety, (5) dwelling life and safety, (6) adolescents' egos and safety, and (7) social environment and safety. Each integrated theme consisted of three to six small themes, which amounted to total 28(for 35 lessons). Each small theme was presented with learning objectives and particular goals. The total 157 learning materials including the Home Economics curriculum were developed, which offered learning objectives and content for each safety theme, total 28 teaching and learning plans(for 35 lessons) were developed, which offered specific instructions for the easy implementation of the curriculum in the classroom, 28 PPTs, 25 film materials, four reading materials, 61 workbooks, 14 activity sheets, 16 evaluation sheets, 3 test sheets, 2 reference materials, and 4 learning material models(the refrigerator model, traffic lights for discussions, food tray model and stickers, and food mileage card). In this study, the safety education themes of 'clothing life and safety', 'conflict and safety', 'professional life and safety', and 'consumer and safety' were not addressed because these theme were not needed highly by the respondents. Therefore, for the further development of the teaching learning process plans for the HE safety education, it is necessary to develop and evaluate the teaching learning process plans to address the themes of 'clothing life and safety', 'conflict and safety', 'professional life and safety', and 'consumer and safety'.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.262-267
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• 2013

The purpose of this research is to minimize the loss of nutrients in carrots (Daucus carota var. sativa). A protopectinase was used to enzymatically macerated and separate cells without damage. The enzyme modification group's collection rate was 81% (residue rate 19%), while the grinding process group's collection rate was 56% (residue rate 44%)-an over 20% of collection rate difference. Thus we predicted a big difference in transference number after the process and wastage. In comparing ingredient changes in the enzyme modification group versus the grinding process group, the content of ${\beta}$-carotene (the carrot's main ingredient) showed a change in protection factor (PF) ($2.2{\pm}0.2$ PF, $1.4{\pm}0.4$ PF, respectively), total polyphenol content ($89{\pm}3.42{\mu}g/g$, $64{\pm}4.16{\mu}g/g$, respectively), and total flavonoid content ($68{\pm}2.73{\mu}g/g$, $41{\pm}3.26{\mu}g/g$, respectively). Thus we confirmed that nutrient destruction, due to cell membrane preservation, occurred less often in the enzyme modification process than the mechanical grinding process group. We also measured DPPH radical scavenging activity, hydroxyl radical scavenging activity, and nitrite scavenging activity. DPPH radical scavenging activity was $87{\pm}0.29%$ and $74{\pm}1.56%$ in the enzymatic modification group compared to the mechanical grinding process group, respectively. Hydroxyl radical scavenging activity was $44{\pm}0.49%$ and $32{\pm}0.48%$ in the enzymatic modification group compared to the mechanical grinding process group, respectively. Nitrite scavenging activity was $59{\pm}0.53%$ and $46{\pm}0.62%$ in the enzymatic modification group compared to the mechanical grinding process group, respectively. Our results show that cell membrane preservation, via the protopectinase enzyme process, decreases the loss of nutrients and still preserves inherent antioxidants.

• The Korean Journal of Food And Nutrition
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• v.15 no.2
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• pp.112-118
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• 2002

Sporulation in the fission yeast Schizosaccharomyces pombe has been regarded as an important model of cellular development and differentiation. S. pombe cells proliferate by mitosis and binary fission on growth medium. Deprivation of nutrients especially nitrogen sources, causes the cessation of mitosis and initiates sexual reproduction by matting between two sexually compatible cell types. Meiosis is then followed in a diploid cell in the absence of nitrogen source. DNA fragment complemented with the mutations of sporulation gene was isolated from the S. pombe gene library constructed in the vector, pDB 248' and designated as pDB(spo5)1. We futher analyzed six recombinant plasmids, pDB(spo5)2, pDB(spo5)3, pDB(spo5)4, pDB(spo5)5, pDB (spo5)6, pDB(spo5)7 and found each of these plasmids is able to rescue the spo5-2, spo5-3, spo5-4, spo5-5, spo5-6, spo5-7 mutations, respectively. Mapping of the integrated plasmid into the homologous site of the S. pombe chromosomes demonstrated that pDB(spo5)1, and pDB(spu5)Rl contained the spo5 gene. Transcripts of spo5 gene were analyzed by Northern hybridization. Two transcripts of 3.2 kb and 2.5kb were detected with 5kb Hind Ⅲ fragment containing a part of the spo5 gene as a probe. The small mRNA(2.5kb) appeared only when a wild-type strain was cultured in the absence of nitrogen source in which condition the large mRNA (3.2kb) was produced constitutively. Appearance of a 2.5kb spo5-mRNA depends upon the function of the meil, mei2 and mei3 genes.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.391-396
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• 2005

The objective of this study was carried out investigate the changes of carcass characteristics, physico-chemical characteristics and fatty acid composition in crossbred pigs (Korean native breed ${\times}$ Landrace breed) by backfat thickness. A total 182 Pigs were divided into 3 groups by there backfat thickness, i.e., <11.80mm, $11.80\~25.01mm\;and\;25.01mm<.$ The live weight carcass weight and dressing percent of backfat thickness 25.01mm< group were higher compared to those for backfat thickness <11,80mm and $11.80\~25.01mm group, but the final grade were lower. The pH of backfat thickness 25.01mm< group were higher compared to those for backfat thickness <11.80mm and $11.80\~25.01mm$ group. Shear lone of 25.01 mm< group were lower than that of other groups. Water, crude fat content and cooking loss have no difference between the 3 groups. The hardness of backfat thickness 25.01mm< group were higher compared to those for backfat thickness <11.80mm and $11.80\~25.01mm$ group. The yellowness $(b^*)$ of meat and fat color in backfat thickness 25.01mm< group were lower compared to those for backfat thickness <11.80mm and $11.80\~25.01mm$ group. The stearic acid and saturated fatty acid content were higher compared to those for backfat thickness <11.80mm and $11.80\~25.01mm$ group but the linoleic acid and unsaturated fatty acid content were lower.

• Food Science of Animal Resources
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• v.25 no.3
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• pp.295-303
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• 2005

A total of 120 pigs were used to investigate the effect of feeding probiotics on physico-chemical properties and sensory evaluation of pork loin. About 50kg pigs were randomly alloted into one of six experimental diet groups (C1:commercial diet feed the gilt; C2:commercial diet feed the barrow; T1:$0.5\%$ YC2000 feed the gilt T2:$0.5\%$ YC2000 feed the barrow; T3:$0.1\%$ YC2000 + $0.3\%$ KBC1121 feed the gilt; T4:$0.1\%$ YC2000 + $0.3\%$ KBC1121 feed the barrow). Pigs were slaughtered at approximately 110kg live weight. Crude fat and crude ash were not difference among the treatments. However, water content was higher in T1 and T2 compared to other treatment and the protein level of T3 was higher than those of other treatments. All of dietary probiotic groups showed higher pH compared to control. Especially, pH of T1 and T2 were higher among the dietary probiotic groups. Cholesterol level of dietary probiotic groups were lower compared to control. In meat color, $a^{*}$ was higher in T1 and $b^{*}$ was lower in T2 compared to other treatments. In sensory evaluation of cooked meat, aroma, flavor, tenderness, juiciness and overall palatability were higher in control, whereas T3 and T4 showed higher score in tenderness, juiciness and overall palatability. T3 had higher myristic acid. palmitoleic acid and oleic acid, whereas arachidonic acid was lower in T3. In conclusion, dietary probiotic groups were much better than other treatments in cholesterol, color, tenderness and juiciness. But drip loss of dietary probiotic groups showed higher due to lower pH compared to control.

• Food Science of Animal Resources
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• v.26 no.1
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• pp.49-57
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• 2006

A total of 120 pigs were used to investigate the effect of feeding probiotics on quality properties of pork. About 6 kg pigs were randomly alloted into one or three experimental diet groups (C: commercial diet feed; T1: 0.1% KBC1121 feed; T2: 0.1% YC2000+0.1% KBC1121 feed). Pigs were slaughtered at approximately 110 kg live weight and chemical composition and physico-chemical characteristics were measured in pork loin. Moisture, crude protein and crude ash were not differences among the treatments. However, crude fat content of T2 was significantly higher than that of other treatments. All of dietary probiotic groups showed significantly higher pH than control. WHC was significantly higher in T1 than other treatments. Cooking loss, shear force value and cholesterol content were not differences among the treatments. In meat color, $L^*$ value was not difference among the treatments, but $a^*\;and\;b^*$ value were lower in T1 than other treatments. In textrure properties of cooked meat, brittleness, hardness, gumminess and chewiness value were significantly higher in T1 than other treatments. Sensory evaluation was not difference among the treatments. The myristic, stearic and oleic acid content of T2 were significantly higher than those of other treatments. Whereas linoleic acid was significantly lower than other treatments. Unsaturated fatty acid (UFA) was significantly higher in T1 than T2. Essential fatty acid (EFA) and EFA/UFA were higher in the order of T1 > C > T2. In amino acid composition, total and essential amino acid, aspartic acid, threonine, serine, glutamic acid, valine, isoleucine, leucine and lysine level were lower in T2 than other treatments.