• Journal of the Korean Society of Costume
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• v.39
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• pp.217-237
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• 1998

The present research is to study the make-up culture of Korea and its neighboring countries such as China and Japan during the period from the prehistoric age to the 19th cen-tury. The research was made by documents analysis. The results are summerised as follows : (1) A man has a basic instinct to beautify himself. There was not a significant difference between the make-up behavior of men and women in its primal stage. It was by the start of farming and the division of labor that made the make-up behavior as a feminine culture. The difference of sexual role caused the con-ceptual difference between manly beauty and womanly beauty. It was very natural for women to regard the make-up as the best way for showing their feminine beauty. In Korea, China and Japan, there were vari-ous kinds of primal actions such as tattooing, body-painting, and tooth make-up which were used in the purpose of body protection, incantation, ornament, and so on. Ass their ornamental purpose was becoming more important, these primal actions became the basis of the feminine make-up culture. Nowadays make-up, having mental and emo-tional function, is helpful to increasing self-satisfaction, promoting good personal relation-ship, and attracting attention from the other sex. It also has other functions of showing social status, wealth, age, sex, courage, power, and so on. (2) The representative make-up product used widely in the three countries was Boon (powder) which decides the overall color of face. The key point in the production of Boon was to increase its power of adsorption. The invention of Yunboon (power mixed with lead) solved this major problem of Boon. Yeonji which decides the color of cheek was the mixture of Boon and the powder of Honghwa (a kind of red-colored flower or tree). Mimook (eyebrow pencil) was developed to match up with the various and changing currencies of penciling eyebrows in each nation and times, Yeonji and Joosa (red sand) were used as Jinji (lip stick). The predominant color of Jinji was red. As miscellaneous methods of partial make-up, there were Kon-ji used in a wedding cer-emony in korea, Aek-hwang, Hwa-jeon, Sa-hong, and Myun-yup in China, and Chi-heuk, a peculial method of partial make-up in japan. (3) There were various factors which decided the characteristics of make-up culture usually reflects international atmosphere, the form of government, economic situation, re-ligious and social ideology, aesthetic sense, symbolizing meanings of colors, and so on. The up and down of an influentian country was one of the major factors which decided the characteristics of the make-up culture of its neighboring countries. When a country took a liberal form of government, it had diverse and splendid tendencies in its make-up culture. The better a nation's economic situation is, the more abandant and various its make-up culture is, and sometimes, the more eccentric and decadents it was. In the field of make-up production, the three countries had their own characteristics. But, as a whole, China was the leading nation who spread the culture and products of make-up to Korea and Japan. Though the Chinese make-up culture and products were usually spread to Japan through Korean, there was some evidence of direct exchanges between China and Japan through its dispatches of Kyun-Tang-Sa(Japanese delegation to the Tang Dynasty). While religion had a positive influence on the development of make-up culture by introducing new methods of make-up, Confucianism exercised strict control over the make-up cul-ture. The currencies in arts and changes of esthetic sense introduced new methods and booms to the make-up culture. Literature made people pay increasing attentions to the countenances of women and changed the standards of esthetic sense. We can find out that the social status of woman was also reflected in the make-up culture. As the social status of women became higher, the feminine make-up culture also developed more then ever. As mentioned above, the make-up cultures of the three countries reflected their social values, esthetic senses, and emotional feelings. Through their cultural exchanges, the three countries could develop various make-up products and methods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.4
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• pp.593-601
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• 2016

This study was carried out to establish an effective marketing strategy based on Importance-Performance Analysis (IPA) of rice-convenience foods. IPA is one of the most efficient and simple methods to evaluate product quality. Data were collected from 652 people (320 males and 332 females) and analyzed by SPSS 19.0. Subjects consumed rice-convenience foods as a snack substitute (19.3%), breakfast (20.7%), lunch (37.4%), dinner (15.2%), and late-night meal (7.4%). The purpose for consumption of rice-convenience foods were as follows: light meal (34.8%), lack of time to prepare meal (42.2%), favorite restaurant is not nearby (2.3%), save money (3.4%), and outdoor activities (9.7%). All attributes about rice-convenience foods were categorized into intrinsic property and extrinsic property. As a result of factor analysis, health, sensibility, and diversity factors were extracted from intrinsic property. In addition, dependence and appearance factors were drawn from extrinsic property. In analyzing the differences between importance and performance, there were significant differences; 16 items in the intrinsic property (P<0.01), and 10 items in the extrinsic property (P<0.001). The IPA matrix is composed of four quadrants, and each represents different strategies; the first, 'keep up the good work', the second, 'possible overkill', the third, 'low priority for management', and the fourth, 'concentrate management'. As a result, factors of rice-convenience foods positioned in the fourth quadrant were 'safety (from food additives, etc.)' and 'price' in the intrinsic property and 'nutrition label' and 'safety of packaging material' in the extrinsic property. They need to be improved immediately. In this study, rice-convenience food factors for continuous maintenance and concentrative improvement were compared by IPA. Based upon the results of this study, it is necessary to develop methods to make efficient use of limited resources and practical marketing strategies.

• Horticultural Science & Technology
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• v.34 no.4
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• pp.655-661
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• 2016

To develop scab-resistant pear (Pyrus spp.) varieties with fruits that are as crisp and juicy as Asian pears, a cross was made between 'Whangkeumbae' and 'Bartlett' varieties (P. pyrifolia ${\times}$ P. communis) at the Pear Research Institute of the National Institute of Horticultural & Herbal Science, Rural Development Administration, in 1994. Among the 285 seedlings, 'Greensis' was first selected in 2006 for its good eating quality and named in 2012 after regional adaptation tests in nine regions and ten experimental plots from 2007 to 2012. The tree showed a vigorous growth habit and semi-spreading characteristics, like 'Whangkeumbae'. The optimum fruit harvest date was also around Sept. 26 and fruit was round in shape and green in skin color at maturity. Average fruit weight was 470g, and the soluble solids content was $12.4^{\circ}Brix$. The flesh was very crisp and juicy, and had good eating quality. Its' leaf size was similar with 'Bartlett' and smaller than 'Whangkeumbae'. The average of full bloom date of 'Greensis' was determined as Apr. 26, which was six days later than 'Whangkeumbae' and similar with 'Bartlett'. S genotypes of 'Greensis' were identified as $S_4S_e$ by S-allele PCR product sequencing analysis. It seems that the $S_4$ allele was inherited from 'Whangkeumbae' and the Se allele from 'Bartlett'. 'Greensis' displayed strong resistance to scab disease caused by Venturia nashicola, similar to European pear cultivars like 'Beurre Hardy' and, 'Conference'. 'Greensis' was also highly resistant to black leaf spot (Alternaria kikuchiana) in the field

• Journal of Life Science
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• v.26 no.11
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• pp.1259-1268
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• 2016

In this study, we investigated antimicrobial peptide from the acidified muscle extract of Mytilus coruscus, which mostly inhabits China, Japan, and Korea, to develop a natural product-derived antibiotics substitution in terms of its abuse and restriction. Antimicrobial peptide was purified by $C_{18}$ reversed-phase high-performance liquid chromatography and was detected as having a molecular mass of 6,701 Da by MALDI-TOF/MS. The N-terminal amino acid sequence of the purified peak was obtained from edman degradation, and 20 identified residues shown 100% identity with the N-terminus region of sperm-specific protein and protamine-like PL-II/PL-IV precursor of Mytilus californianus. We also identified 60 open-reading frame (ORF) encoding amino acids with 183 bp of purified peptide based on the obtained amino acid residues. The amino acid sequence of ORF showed 100% and the nucleotide sequence revealed 97.2% identity with the protamine-like PL-II/PL-IV precursor of Mytilus californianus. Synthesized antimicrobial peptide showed antimicrobial activity against gram-positive bacteria, including Bacillus cereus (minimal effective concentration [MEC], $20.8{\mu}g/ml$), Bacillus subtilis (MEC, $0.2{\mu}g/ml$), Streptococcus mutans (MEC, $0.2{\mu}g/ml$), gram-negative bacteria including Pseudomonas aeruginosa (MEC, $5.7{\mu}g/ml$), Escherichia coli (MEC, $2.6{\mu}g/ml$) and fungi, Candida albicans (MEC, $56.3{\mu}g/ml$). In addition, synthesized peptide showed stable activities under heat and salt conditions against gram-positive and gram-negative bacteria, but was inhibited by salt against only C. albicans. With these results, isolated peptide from M. coruscus could be an alternative agent to antibiotics for defending against pathogenic microorganisms, and helpful information to understand the innate immune system of marine invertebrates.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.10
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• pp.1474-1481
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• 2011

This study investigated the physicochemical characteristics of Korean wheat flour substituted for 0%, 15%, 30%, 45%, and 60% durum rimachinata wheat in order to develop a Korean wheat pasta suitable for consumer-preferred soft textures. The particles of Korean wheat that were less than 250 ${\mu}M$ were 87.03% of all particles, while 68.7% of durum rimachinata had particles more than 250 ${\mu}M$ in size. Durum rimachinata had more protein (13.84${\pm}$0.03) and ash (0.70${\pm}$0.02) than Korean wheat. In farinograph characteristics, water absorption, development time, stability, and weakness increased as the amounts of substituted Korean wheat flour increased. Also, the gelatinization characteristics of the amylograph exhibited an increase of gelatinization temperature and decrease in maximum viscosity. However, maximum viscosity was shown to be more than 550 B.U. until 30% of the substitution level of Korean wheat flour to durum rimachinata wheat. Also, it did not affect the texture of the noodle product. We could make pasta with softness and springiness with less than a 15% substitution level of Korean wheat flour due to similar characteristics in cooking properties such as weight, volume, water absorption, turbidity, and cooking loss when compared to the control. L and a values increased, and the b value decreased in color as substitution amounts of Korean wheat flour increased. The hardness and adhesiveness of cooking noodles was shown to be a low value at more than a 30% substitution level of Korean wheat flour, and springiness, gumminess, and chewiness all exhibited high values. In a sensory evaluation, overall acceptability was shown to have the highest score in control. More than 30% of substitution of Korean wheat flour showed high preferences. Therefore, 15% of the substitution level of Korean wheat flour could be adapted in dough and cooking properties for making pasta-substituted Korean wheat. However, a texture analyzer and sensory evaluation of cooked pasta was shown to have a good quality at more than 30% substitution level of Korean wheat flour.

• Journal of Dairy Science and Biotechnology
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• v.29 no.1
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• pp.23-31
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• 2011

Domestic dairy industry is now standing at the crossroad for planning next fifty years, mainly because economic and environmental situations surrounding Korean peninsula are fast changing. For the aspects of dairy consumption, fresh milk consumed less, while consumption of the other milk and dairy products is slightly increasing every year. In 2010, it is approximately estimated that 1,939,000 tons of raw milk was used and the supply would be short by about 35,000 tons, based on the amounts in the previous year. Currently, multilateral negotiations against US and EU are underway. When it will be in effect in the future, significant damage would be expected in the dairy and livestock sectors, leading to cut domestic milk supply. Quality of farm-gate milk is graded as 1A on average 90% or more, loaded with very low in microbial and somatic cell counts. Therefore, policy implications have to be placed toward switch currently the UHT processing method to Pasteurization or the LTLT technology, by which natural flavors and nutrients in milk mostly remain after heat treatment. Domestic cheese products comprise only 10% and the rest is occupied by the various kinds of imported natural products. The market size keeps increasing up to 65,423,000 tons last year. When it comes to vitalization of our natural cheese industry, cheese whey, which is a main by-product in cheese manufacture, is a critical issue to be solved and also "On-Farm Processing" would be combined with a growth of big dairy companies when few immediate issues among the relevant regulations will be eased and alleviated in the near future. Fermented milk market is recorded as a single area of gradual increase in the past 10 years, Korea. Fermented yogurts with health claims targeted stomach, liver, and intestine are popular and has grown fast in sales amounts. In this context, researches on beneficial probiotic lactic acid bacteria are one of the important projects for domestic milk and dairy industries. Labelling regulations on efficacy or health-promoting effects of functional dairy products, which is the most important issue facing domestic dairy processors, should be urgently examined toward commercial expression of the functionality by lawful means. Colostrum, a nutrition-rich yellowish fluid, is roaded with immune, growth and tissue repair factors. Bovine colostrum, a raw material for immune milk preparations and infant formula, can be used to treat or prevent infections of the gastrointestinal tract. Nanotechnology can be applied to develop new milk and dairy products such as micro-encapsulated lactase milk for consumers suffering lactose intolerance. Raw milk is suggested to be managed by its usage in the processing line because imbalance of supply and demand is structural problem in every country and thus the usage systems as in the advanced dairy countries is worth of bench-marking to stabilize milk supply and demand. Raw milk produced is desirable to divide into the three parts; domestic, import, and buffering purposes. It is strongly recommended that a domestic dairy control center as an institutional framework should be urgently established as is Dairy Board in New Zealand and Australia. Lastly, government policy should be directed to foster the highly-educated people who are majoring in Dairy Sciences or working in the dairy industry by means of financial support in studying and training abroad as well.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.1
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• pp.40-50
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• 1990

The purpose of this paper is to develop a colorant from krill, Euphausia superba, process wastes for use in food products. Carotenoproteins were extracted from preboiled krill processing offal(PKPO) and raw frozen krill processing offal(RKPO) with the aid of proteolytic enzymes. The long-term stability of the astaxanthin associated with the carotenoprotein by the addition of pretense inhibitor and antioxidant to the product were also investigated. Total astaxanthin contents of PKPO and RKPO were $35.1mg\%,\;22.1mg\%$ and those in carotenoproteins were $98.6mg\%,\;61.9mg\%$, respectively. The chitin contents of PKPO and RKPO were $6.9\%,\;4.5\%$, however, those of carotenoproteins were not determined. When $0.5\%$ trypsin was added to the extraction medium containing 0.5M $Na_3EDTA$ at $4^{\circ}C,\;74\%$ of astaxanthin and $83\%$ of the protein of PKPO were recovered as carotenoprotein in 24hrs. The amino acid profile in carotenoprotein was mainly composed of glutamic acid, methionine, aspartic acid and isoleurine. Their contents amounted to about 40% of the total amino acids, followed by alanine, phenylalanine, Iysine, leucine, threonine and tyrosine in that order, with a small amount of cysteine and tryptophan. The levels of essential amino acids were high as much as $38.3\%\~43.6\%$ of the total amino acids. The maximum observance of the carotenoid fraction from krill processing offal and from carotenoprotein was 469nm in petroleum ether. The separated components of carotenoprotein by TLC had Rfs $0.20\~0.23\;0.56\~0.60$ and $0.88\~0.91$. The carotenoids were comprised of astaxanthin, astaxanthin monoester and asthaxanthin diester in $25\~30\%\;,35\~40\%$and $40\~45\%$, respectively. The loss of carotenoids in the carotenoprotein can be prevented by the addition of pro-tease inhibitor(trasylol) and antioxidant(BHT) below $4^{\circ}C$.

• Journal of Bio-Environment Control
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• v.27 no.1
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• pp.86-93
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• 2018

This present study was conducted to develop the domestic cultivation kit using water celery(Oenanthe Stolonifera DC.) seed. As the result of germination rates in 3 type inbred lines, the IT 232354 had the highest initial germination rate and final germination rate, and was selected as the inbred line to be used in the cultivation kit. The development of the domestic cultivation kit was carried out using the IT 232354 seeds. It was possible to cultivate up to 3 times harvest using the same root in this cultivation kit, though the growth decreased rapidly in the $4^{th}$ cultivation. As a result of investigating the effects of the type of nutrient solution on growth of water celery, the overall growth was the lowest in the nutrient solution for Oenanthe Stolonifera DC.(N.S.D.). The shoot growth was similar to that of nutrient solution for leaves and stem vegetables (N.S.L.S.) and amino acid fermentation by-product liquid (A.F.B.L.), however in the root growth, the N.S.L.S. was more effective than A.F.B.L. When it was harvested 4 times consecutively after 1 time of planting, the last survival ratio of A.F.B.L. was 100% while their ratios were 96.4% and 49.8% each for N.S.L.S. and N.S.D. For the growth by cultivation kit type, the hole type cultivation kit increased slightly compared to the 3 hole type cultivation kit in the $1^{st}$ and $2^{nd}$ harvest, but there was no difference in the $3^{rd}$ and $4^{th}$ harvest. Total yield of one cultivation kits showed the 3 hole type cultivation kit is much higher than the 2 hole type cultivation kit. According to the results of this experiment, it is possible to harvest three times by planting one times if it was cultivated using N.S.L.S. and A.F.B.L. in the 3 hole type cultivation kit.

• Journal of Applied Biological Chemistry
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• v.61 no.2
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• pp.157-164
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• 2018

The purpose of this study was to develop a kelp (Laminaria japonica) product with optimal sensory and nutritional properties for eating as a snack by investigating its physicochemical properties and conducting sensory evaluation. A preliminary study using tripolypolyphosphate solution found that it was good for removing the fishy smell and for making it soft. We soaked the kelp in 0.3-0.4% sodium tripolyphosphate buffer and tested with or without baking. In searching for the optimal polyphosphate dilution concentration, soaking in 0.3-0.4% sodium tripolyphosphate resulted in the best texture and flavor. As kelp separates into thick or thin samples, thick kelp was best when soaked in 0.4% sodium tripolyphosphate buffer and thin soaked in 0.3%. The kelp snack made from the thick one (over 221 mm thickness) was better than the thin one. Baking improved the moisture, texture and feel of the kelp snack. Tripolyphosphate treatment affected protein contents and texture softening. The differences by baking and tripolyphosphate treatment were shown with electromicroscopic image. Kelp snacks with added sweet and hot taste were preferred to sour taste. In conclusion, in making kelp snacks, it is advisable to use a thick kelp, 0.3-0.4% sodium tripolyphosphate, and baking treatment for better texture and feel. This kelp snack has low fishy smell, better taste and soft feel. Further research is needed to support sea food's importance, and usefulness of the kelp snack to help prevent goiter in inland province citizens.

• Korean Journal of Agricultural and Forest Meteorology
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• v.17 no.4
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• pp.358-383
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• 2015

The concept of 'carbon footprint' has been developed as a means of quantifying the specific emissions of the greenhouse gases (GHGs) that cause global warming. Although there are still neither clear definitions of the term nor rules for units or the scope of its estimation, it is broadly accepted that the carbon footprint is the total amount of GHGs, expressed as $CO_2$ equivalents, emitted into the atmosphere directly or indirectly at all processes of the production by an individual or organization. According to the ISO/TS 14067, the carbon footprint of a product is calculated by multiplying the units of activity of processes that emit GHGs by emission factor of the processes, and by summing them up. Based on this, 'carbon labelling' system has been implemented in various ways over the world to provide consumers the opportunities of comparison and choice, and to encourage voluntary activities of producers to reduce GHG emissions. In the agricultural sector, as a judgment basis to help purchaser with ethical consumption, 'low-carbon agricultural and livestock products certification' system is expected to have more utilization value. In this process, the 'cradle to gate' approach (which excludes stages for usage and disposal) is mainly used to set the boundaries of the life cycle assessment for agricultural products. The estimation of carbon footprint for the entire agricultural and forestry sector should take both removals and emissions into account in the "National Greenhouse Gas Inventory Report". The carbon accumulation in the biomass of perennial trees in cropland should be considered also to reduce the total GHG emissions. In order to accomplish this, tower-based flux measurements can be used, which provide a direct quantification of $CO_2$ exchange during the entire life cycle. Carbon footprint information can be combined with other indicators to develop more holistic assessment indicators for sustainable agricultural and forestry ecosystems.