• Journal of the Korean Dietetic Association
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• v.25 no.1
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• pp.1-16
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• 2019

This study examined the microbiological quality of daycare center meals. Six menu items from five daycare centers in Daegu included uncooked processed foods (seasoned cucumber and lettuce salad), post-preparation after cooking processed foods (rolled omelet and seasoned soybean sprout), and cooking processed foods (panbroiled beef with oyster sauce and seasoned pork roast). Microbiological analyses were performed for the aerobic plate counts (APC), coliforms, and Escherichia coli. The analyses were conducted in July and November 2017. The mean APC and coliform count of seasoned cucumber decreased significantly from 4.71 log colony forming units (CFU)/g and 2.50 log CFU/g in July to 4.07 log CFU/g and 1.78 log CFU/g in November, respectively (P<0.01 and P<0.001). The APC of panbroiled beef with oyster sauce and seasoned pork roast were significantly lower in July (1.84 and 1.79 log CFU/g) than in November (2.41 and 2.28 log CFU/g) (P<0.001). The coliform counts of panbroiled beef with oyster sauce and seasoned pork roast were significantly greater in November (2.11 and 1.62 log CFU/g) (P<0.001). E. coli was not detected. Among the foods prepared using the three preparation processes, the post-preparation after cooking processed foods had the lowest microbial quality. The APC and coliform counts of cooking processed foods were satisfactory in July, with an acceptable rating for pan-broiled beef with oyster sauce in November. Time-temperature control and the prevention of cross-contamination are essential during meal production for food safety, regardless of the season.

• Journal of the Korean Dietetic Association
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• v.27 no.1
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• pp.45-58
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• 2021

This study evaluated the sanitation management standards for vegetable preparation processes without a cooking stage. The aerobic plate counts (APC), coliform counts, and Escherichia coli of the samples at each production step were analyzed, and microbial growth of the samples stored at different temperatures was measured. The validation was judged in accordance with the microbial criteria stipulated by the British PHLS. After washing and disinfection, the APCs of the two samples decreased to 3~4 log CFU/g in both seasons. Compared to the purchasing stage, the decrease in coliform counts was approximately 0~3 log CFU/g in both seasons; E. coli was not detected. The initial APC and coliform levels of two vegetable samples were 4~5 log CFU/g in both seasons, with an increase of 1 log CFU/g taking more than 6 h at 25℃ and 2 h at 35℃. More than 10 h at 25℃ and 6 h at 35℃ were required to increase the E. coli O157:H7 count by 1~2 log CFU/g for two seasoned samples. In conclusion, washing and disinfection effects and changes in microbial growth during room temperature storage were similar in the two vegetables. Despite the low sanitizing effect of the two vegetables, when cut vegetables were stored under the critical limit within 2 h at two different room temperatures, seasoned lettuce and chicory were at the 'satisfactory' or 'acceptable' levels of PHLS regardless of the storage temperatures. The validation of sanitation management standards applied to vegetable preparation with the no-cook step was approved.

• Clinical and Experimental Vaccine Research
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• v.12 no.1
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• pp.70-76
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• 2023

Purpose: Typhoid remains a major health problem, especially in the developing world. Furthermore, the emergence of multidrug-resistant and extensively drug-resistant strains of Salmonella typhi added a sense of urgency to develop more effective typhoid vaccines, one of which is bacterial ghosts (BGs), prepared by both genetic and chemical means. The chemical method includes incubation with numerous agents for a short time at their minimum inhibitory or minimum growth concentrations. This study included the preparation of BGs by a sponge-like reduced protocol (SLRP). Materials and Methods: Critical concentrations of sodium dodecyl sulfate, NaOH, and H₂O₂ were used. Moreover, high-quality BGs were visualized by scanning electron microscope (SEM). Subculturing was used to confirm the absence of vital cells. Besides, the concentrations of the released DNA and protein were estimated spectrophotometrically. In addition, the integrity of cells was proved by visualizing Gram-stained cells using a light microscope. Furthermore, a comparison between the immunogenicity and safety of the prepared vaccine and the available whole-cell killed vaccine was established. Results: Improved preparation of high-quality BGs of S. typhi, visualized by SEM, revealed punctured cells with intact outer shells. Moreover, the absence of vital cells was confirmed by subculturing. At the same time, the release of respective amounts of proteins and DNA is another evidence of BGs' production. Additionally, the challenge test provided evidence that the prepared BGs are immunogenic and have the same efficacy as the whole cell vaccine. Conclusion: The SLRP provided a simple, economical, and feasible method for BGs preparation.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.64 no.2
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• pp.102-108
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• 2019

Pericarp thickness of vegetable corns such as sweet and waxy corn is one of the crucial traits, contributing to their edible quality. This study was carried out to compare the pericarp thickness of super sweet and waxy corn hybrids measured with kernel samples prepared using different methods at different grain filling periods. The samples comprised excised pericarp from dried, frozen (at $-4^{\circ}C$), and fresh kernels. Analysis of variance performed separately on super sweet and waxy corn hybrids indicated a significant three-way interaction among cultivars, kernel sample preparation methods, and days after pollination (DAP). Dried samples of super sweet corn hybrids presented reasonably stable pericarp thickness measurements during grain filling, while all the sample preparation methods fluctuated less as grains of waxy corn hybrids matured. Waxy corn is best consumed at around 24 days after pollination. Pericarp thickness of waxy kernel samples regardless of preparation methods investigated was the same at 24 DAP with a few exceptions. Overall, the common method of drying kernel samples before pericarp excision can provide reliable data for estimating the tenderness of vegetable corn hybrids.

• Bulletin of the Korean Chemical Society
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• v.34 no.7
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• pp.2073-2080
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• 2013

In this study the effects of adding alkaline-earth (IIA) metal oxides to NiZr-loaded Zeolite Y catalysts were investigated on hydrogen rich production by ethanol steam reforming (ESR). Four kinds of alkaline-earth metal (Mg, Ca, Sr, or Ba) oxides of 3.0% by weight were loaded between the $Ni_6Zr_4O_{14}$ main catalytic species and the microporous Zeolite Y support. The characterizations of these catalysts were examined by XRD, TEM, $H_2$-TPR, $NH_3$-TPD, and XPS. Catalytic performances during ESR were found to depend on the basicity of the added alkaline-earth metal oxides and $H_2$ production and ethanol conversion were maximized to 82% and 98% respectively in 27($Ni_6Zr_4O_{14}$)3MgO/70Zeolite Y catalyst at $600^{\circ}C$. Many carbon deposits and carbon nano fibers were seen on the surface of $30Ni_6Zr_4O_{14}$/70Zeolite Y catalyst but lesser amounts were observed on alkaline-earth metal oxide-loaded 27($Ni_6Zr_4O_{14}$)3MO/70Zeolite Y catalysts in TEM photos after ESR. This study demonstrates that hydrogen yields from ESR are closely related to the acidities of catalysts and that alkaline-earth metal oxides reduce the acidities of 27($Ni_6Zr_4O_{14}$)3MO/70Zeolite Y catalysts and promote hydrogen evolution by preventing progression to hydrocarbons.

• Proceedings of the Korea Contents Association Conference
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• 2006.11a
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• pp.831-835
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• 2006

Motion capture means the recording of movement of objects such as human beings, animals, creatures, machines, etc in a form applicable to computer. Since the motion capture system can be introduced to the fields where realistic movement of human beings and animals, which cannot be attained with an existing key frame method is required, large scale is necessary or economical burden exists, it has a merit and possibility of new expression. For these reasons, this method is increasingly used in the field of digital entertainment such as movie, TV, advertisement, documentary, music video, etc centering around the game. However, in spite of such an advantage, problems such as too much advance preparation work in digital image expressions using motion capture, marker attachment, compensation of motion data, motion retargeting and lack of professional human resources, etc. are becoming a prominent figure. Accordingly, this study intends to suggest the way of more effective production of motion capture digital image through finding the problems and their draft possible solutions in the production process based on the image production examples using motion capture.

• Korean Journal of Agricultural Science
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• v.33 no.2
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• pp.179-193
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• 2006

Technical efficiency of semiforcing watermelon growers is 0.8248 on average, and distributed between 0.6744 and 0.9268. The result showed that semiforcing watermelon growers had by 18% of technical inefficiency and could be assumed that increasing technical efficiency could induce watermelon production more increase. Consequently, if growers' technical efficiency were improved while other environments were constant, watermelon production could be increased. Following the results from the inefficiency effect model, all assumption coefficient such as growers age etc, are significant at 10% level. Estimate of dispersion parameter ${\gamma}$ is 0.89, which confirms those differences between practical output and frontier output were derived from the technical efficiencies among growers. Differences of production system between high and low level growers in production efficiency were showed at side altitude, ventilation and heat-retaining in section of facilities and automation, soil test and calcium application in section of environment management, transplant preparation and duration of pollination in section of crop management and shipment place, sorting degree and management record analysis in section of business management respectively. As a result of analyzing consulting data by using standard diagnosis table of watermelon cultivation under structure which cultivated on semi-forced watermelon growers, gap between high and low level growers was 7.0 points in facility automation section, 7.1 points in environment section, 8.8 points in crop management section and 13.6 points in business management section, respectively, which were the biggest one among them. In case of excluding information-related items from the evaluation index of business management section, changes of business achievement are to occur. Therefore, it is recommended for us to review the standard diagnostic table of watermelon cultivation under structure by dividing evaluation index of management section into management and information.

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.379-386
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• 1989

The soy milk prepared from soy protein concentrate was treated with microbial protease or papain. Growth and acid production by Lactobacillus acidophilus in soy milk containing partially hydrolyzed proteins were investigated. Sensory evaluation of yogurt beverage prepared from protease treated soy milk was also performed. Protease treatment of soy milk enhanced acid production by lactic acid bacteria, particularly in case of microbial pretense and simultaneous treatment by two types of protease showed synergistic effect. pH and number of viable cells were not affected markedly by pretense treatment. Microbial pretense treatment up to 15 minutes or papain treatment up to 45 minutes enhanced acid production, but further treatment up to three hours did not affect the acidity markedly. rho sensory evaluation showed that overall acceptability and taste of soy yogurt beverage were slightly improved when soy milk was treated with microbial pretense of 0.2% or papain of 0.2%. The amount of non-protein nitrogen considerably increased by pretense treatment of 15 minutes and it increased gradually by further treatment up to three hours.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.367-374
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• 1998

The purpose of this study was to evaluate the microbiological quality of, and to assure the hygienic safety of, the kimbap production in the university foodservice facilities in accordance with the HACCP (Hazard Analysis Critical Control Point) Program. The time-temperature relationship and the microbiological quality (specifically, total plate count and coliform bacteria count) were assessed to find the critical control point (CCP) during each of the production phases. The average of the daily longest duration time of the kimbap at the facilities was 23.4 hours in summer, while 29.6 hours in winter. In the purchasing phase of the raw materials, the microbiological quality of laver, fish paste, carrot and cucumber in summer was not at an acceptable level according to the standard set by the Natick research center, especially the number of TPC and the coliform level of laver was higher than the threshold level. In the refrigerator storage phase, the temperature of the carrot was 7.4$^{\circ}C$. This temperature is far exceeding the standard so that the microbiological counts was increased by the 2 log cycle during the average storage time of 17 hours or more. In the preparation phase, the temperature of the blanching is too low compared to the standard. In the holding phase before serving, its time-temperature relationship was out of the FDA food code standard both in winter and summer. In the sewing phase, the number of microbiological count was higher than the threshold level in summer while that in winter was up to standard. According to the Harrigan and McCance standard, the number of microbiological count of the utensils was higher than the threshold level in summer while that in winter was up to standard.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.1
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• pp.115-122
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• 1996

One of the most laborious work in rice farming is transplanting of rice seedling which has been required preparation of nursery bed and care of seedling during one month period. In this research, direct seeding in dry paddy(DS) and direct seeding in wet paddy(WS) were practiced to compare with traditional transplanting(TP) in Suwon. Growth stages in direct seeding were delayed as its planting time was about 21 days later than those of TP. Heading stage of direct seeding at Suwon was delayed about 9 days as compared to transplanting culture. Rice yield was not different between the seeding practises. Working-hour saving was about 17％(DS) and 28％(WS). Production cost of direct seeding was decreased 20％(DS) and 32％(WS), respectively. Amount of rice production per a unit working-hour in direct seeding could increase 14％(DS) and 39％(WS) compared to that of TP, respectively. Therefore, direct seeding could save significantly working hour and production cost without reducing rice yield. WS was more effective than DS in saving labor and production cost. Direct seeding was not efficient method in input of farming energy and agricultural chemicals.