• The Korean Journal of Ecology
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• v.10 no.1
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• pp.17-22
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• 1987

This survey was carried out in four areas in southern Korea from May 1983 through April 1986. A total of 1, 717 house rats was caught by trapping technique throughout the 4 areas. The total of 1, 535 trombiculid mites (4 genera, 7 species) was found only among Rattus norvegicus. Six species were observed in Seoul and Yangsuri areas, and 5 species in Seongnam area. No trombiculid mites were found in the rats caught in Inchon area. The highest infection rate of trombiculid mites (25%) was recorded in the rats caught in Seongnam area. And Leptotrombidium palpale was abundant species in general (detection rate; 72.8%) In seasonal variation, the hightes number of trombiculid population was observed from October through December in all the areas surveyed, and especially Euschongastia koreaensis apperaed more in autumn and winter than in any other season. The values of specie diversity and evenness of trombiculid mites found in Yangsuri were comparatively higher than those from the other areas.

• Journal of Microbiology and Biotechnology
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• v.29 no.4
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• pp.558-561
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• 2019

This study aimed to understand the survival and growth patterns of bacteriophage-sensitive Weissella and Leuconostoc strains involved in kimchi fermentation. Dongchimi kimchi was prepared, and Weissella and Leuconostoc were co-cultivated in the dongchimi broth. Weissella cibaria KCTC 3807 growth was accompanied by rapid lysis with an increase in the bacteriophage quantity. Leuconostoc citreum KCCM 12030 followed the same pattern. The bacteriophage-insensitive strains W. cibaria KCTC 3499 and Leuconostoc mesenteroides KCCM 11325 survived longer under low pH as their growth was not accompanied by bacteriophages. The bacteriophage lysate of W. cibaria KCTC 3807 accelerated and promoted the growth of Leuconostoc. Overall, our results show that bacteriophages might affect the viability and population dynamics of lactic acid bacteria during kimchi fermentation.

• Proceedings of the Korea Information Processing Society Conference
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• 2023.11a
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• pp.949-950
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• 2023

본 연구는 AI 기술을 활용하여 CCTV(Closed-Circuit Television)영상 데이터를 분석하고, 실시간으로 고객을 측정하고 분석하는 방법에 대한 연구이다. 이러한 AI-Dirven Audience Measurement는 마케팅, 이벤트 기획 등에서 응용 가능성을 지니고 있다. 매장에 설치된 CCTV를 통해 데이터를 수집하고 수집된 데이터를 통해 입장한 고객의 성별과 나이를 예측한다. 이에 본 연구를 통해 기업의 마케팅 전략의 최적화 및 이벤트 기획 등 활용할 수 있고 고객의 행동 및 성향 분석을 통해 시설의 구조 및 레이아웃 개선 등을 위한 설계 개선에도 기여할 것으로 기대된다.

• Journal of the Korean Institute of Educational Facilities
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• v.12 no.1
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• pp.54-63
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• 2005

• Proceedings of the Korean Institute of Communication Sciences Conference
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• 2004.11a
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• pp.156-156
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• 2004

• Proceedings of the KGS Conference
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• 2005.05a
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• pp.8-9
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• 2005

• Food Science and Preservation
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• v.14 no.1
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• pp.100-104
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• 2007

This study was designed to investigate quality characteristics and conditions of acetic acid fermentation of kiwi vinegar following addition of oligosaccharide. During the acid fermentation alcohol concentration and total acidity were shown to be 6% and 1.0%, respectively, with the highest acetic acid yield. Acetic acid fermentation of kiwi following addition of oligosaccharide showed the highest acetic acid yield with 15% oligosaccharide. Free forms of sugars in kiwi vinegar were detected to be fructose, glucose and maltose. Organic acid of kiwi vinegar were malic, lactic, acetic, citric and succinic acid. Total content of organic acid was shown to be the highest with 15% oligosaccharide. Mineral content was shown to be lower when oligosaccharide amount was increased. In conclusion, oligosaccharide addition has an insignificant effect on acetic acid fermentation of kiwi, and was evaluated to be suitable at 15%.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.3
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• pp.383-390
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• 2014

A 15-wk feeding trial was conducted to examine the supplemental effects of Barodon on growth performance, gastrointestinal histology, feed digestibility and innate immunity in olive founder. A basal commercial diet was used as a control and two other diets were prepared by spraying 0.1% or 0.2% of Barodon. Triplicate groups of fish (BW, 145 g) were fed one of the test diets to apparent satiation twice daily. At the end of the feeding trial, fish growth performance was not significantly affected by dietary treatments; however, feed utilization was significantly improved (linear and quadratic, p<0.05) by Barodon supplementation. Significantly higher (p<0.05) survival rates were obtained in fish fed Barodon containing diets. Hepatosomatic index increased significantly in Barodon treated groups. Also, the use of Barodon resulted in significant increase (linear and quadratic, p<0.05) of intestine length and number of goblet cells. Significantly higher (Quadratic, p<0.05) apparent digestibility coefficient of DM was obtained by supplementation of Barodon. Lysozyme and myeloperoxidase activities increased quadratically and linearly, respectively, in Barodon treated fish. Also, significantly higher (linear and quadratic, p<0.05) superoxide dismutase activity was found in Barodon fed fish. The findings in this study show that inclusion of Barodon in diets for olive flounder improves feed utilization and digestibility, and positively affects digestive tract histology and innate immunity.

• Journal of Society of Preventive Korean Medicine
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• v.23 no.2
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• pp.101-115
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• 2019

Objective : This study is aimed to application possibility and status of pattern identification in middle and high school students. Method : This study was cross-sectional study. We recruited 277 students through school doctor program of Seongnam city in 2017. Male students are 66 in middle school, 32 in high school. Female students are 117 in middle school, 62 in high school. For pattern identification, we used the tool of Qui Xui Shui pattern identification in students. Students fill questionnaires in inquiry of pattern identification and Korean medicine doctor diagnosis inspection and palpation of students. Results : Among 277 students, no pattern identification were 114(41.2%). It appeared in the order of phlegm, blood deficinecy, qi deficiency, qi stagnation and qi reversal. Qi deficiency, qi stagnation, qi reversal, blood deficiency and phlegm pattern are statistically significant by gender except blood stagnation. of 277 students, 105 (37.9%) had one more pattern identification. Conclusions : This study showed possibility of Qui Xui Shui pattern for student health management. In the future, large scale follow up study will be needed to clarify the relationship of pattern identification and student's health.

• Korean Journal of Community Nutrition
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• v.24 no.4
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• pp.290-299
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• 2019

Objectives: This study examined the nutrition teachers' and parents' recognition of environmentally-friendly agricultural products (EAPs) used in school foodservice. Methods: A questionnaire survey was given to 128 school foodservice nutrition teachers in Seongnam and 189 parents from Oct. 16 to Oct. 31, 2018 at Seongnam in Gyeonggi province. The survey included information on the recognition, satisfaction, and improvement of EAPs, and the results of the two groups were compared. Results: A comparison of the recognition of EAPs showed that nutrition teachers knew more about the EAPs and local government support in school foodservice than the parents. On the other hand, the parents were more aware than the nutrition teachers in that children have a higher affinity for EAPs than for general agricultural products in the school foodservice. A comparison of the level of satisfaction with the EAPs by nutrition teachers and parents revealed the nutrition teachers to be significantly more satisfied than parents in terms of the color, taste and nutrition of EAPs. Among the items that should be provided with EAPs, more than 50% of each group of nutrition teachers and parents answered that vegetables must be provided first. Some 70.9% of nutrition teachers and 84.5% of parents were aware of the certification standards of EAPs. The nutrition teachers had showed a slightly higher score than the parents in the certification system (3.51 vs. 3.25). In terms of improving the EAPs, 36.2% of nutrition teachers answered a reasonable price preferentially, whereas 56.4% of parents answered maintaining quality. In the expected effects of using EAPs, 57.9% of nutrition teachers answered an improvement of parents' satisfaction on the school foodservice. On the other hand, 38.0% of parents answered an improvement of children' satisfaction on school foodservice. Conclusions: Nutrition teachers and parents need to be educated on the certification systems that would enhance the trust in EAPs.