• Journal of the Korean association of regional geographers
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• v.13 no.2
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• pp.156-170
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• 2007

The commerce and industry of Busan was developed because of good geographical conditions with harbor. After passing its settling-down and diffusing time, Busan has grown in the trade city. Busan has lost the competitive power of the port city since 2000, because of the weakness of its economic power which is caused by the secession of manufacturing industry and the decrease of resident population and foreign tourist. In order to overcome these weaknesses, it is necessary for Busan to take the innovative strategy for the activation of marine tourism. This goal can be achieved by the strong quality of the port city, the coastal terrain, the traditional industry and the international traffic. The aim of this paper is to explore the Innovative Strategy for the activation of marine tourism in Busan and to suggest the following proposal. First, the government must decide the base of marine tourism under the geography viewpoint of the coast and sea, and develope tourism resources after analyzing the identity of marine tourism base. Second, the core part along the selected bases of marine tourism must be constructed the tourism terminal as the landmark of Busan in order to concentrate foreign tourist. Third, after each base of marine tourism must become the resort for tourists, they are able to experience the activity of marine tourism in this resort. Therefore, each base must be specialized. Fourth, each base must be connected with the route of marine tourism Fifth, in order to overcome the off-season of marine tourism, winter tourism goods such as skates, skis, artificial sea-bathing pool, artificial swimming beach, artificial sled, artificial rock wall of coast, hot spring resort of salt water are required to be developed in the center of marine tourism base.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.570-576
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• 2002

For the utilization of the by-products of whelk processing, whelk internal organ with the addition of commercial proteolytic enzymes - Flavourzyme, Neutrase, Protease NP, Prozyme - were used to make jeotgal, Korean traditional salted and fermented seafood sauce. The products were prepared at salt concentration of 25% with enzyme contents 0.05 and 0.1%. The samples were stored at $10^{\circ}C$ and the chemical properties were evaluated for 6 months. The pH in all samples were decreased from near 6.8 in the beginning stage to 6.1-6.4 in the final stage of incubation. Amino nitrogen of jeotgal increased with enzyme concentration and showed maximum value, 646 mg%, at 0.1% of Flavourzyme. Total nitrogen content was increased till four months, but rapidly decreased after that. Protein degradations of whelk internal organ during maturation of jeotgals were investigated by SDS-PAGE. The patterns of degradation were different with added enzymes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.6
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• pp.1034-1042
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• 2004

This study was carried out to investigate preparation of reconstructed red peppers, effects of pungency and redness of red peppers on the Kimchi quality using central composite design and response surfaces methodology. Capsaicinoids and ASTA (American Spice Trading Association) value put in X$_1$, X$_2$ of independent variable. The result of response surface regression analysis of reconstructed red peppers, correlation coefficient ($R^2$) of overall pungency intensity, persistence and degree of redness was 0.935, 0.935 and 0.821, respectively. After it was made Kimchi samples with reconstructed red peppers, it was examined pH, titratable acidity and lactic acid bacteria of its during fermentation. In the initial fermentation period of Kimchi, it showed pH of 5.46∼5.78, titratable acidity of 0.27∼0.31%, salt content of 2.26∼2.48% and lactic acid bacteria of 4.05${\times}$10$^{5}$ ∼6.23${\times}$10$^{5}$ , respectively. And it showed traditional fermentation pattern in the pH, titratable acidity and microbes of the middle (appropriate fermentation) and last (excessive) fermentation period. While capsaicinoids content in the Kimchi decreased a little according to extend fermentation period, ASTA value showed low correlation reconstructed red pepper and fermentation period. Also, it was analyzed correlation coefficient ($R^2$) of independent variables (capsaicinoids, X$_1$; ASTA value, X$_2$) between sensory attribute in the Kimchi during fermentation. The result of regression analysis, $R^2$ in the overall pungency intensity, persistence and degree of redness showed 0.515, 0.675, 0.784, respectively.

• The Korea Journal of Herbology
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• v.32 no.3
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• pp.45-53
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• 2017

Objective : Nelumbo nucifera, its rhizome and semen have been used as a traditional medicine which was studied on antioxidant, hepatoprotective effect, anti-obesity and the others. However, Nelumbinis Flos have not studied. We investigated protective effects on oxidative DNA damage and anti-inflammatory effects of Nelumbinis Flos. Methods : The antioxidant activity was conducted by 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical, 2, 2'-Azino-bis (3-ethylbenzothiazoline-6 sulfonic acid) diammonium salt (ABTS) radical scavenging assay and reducing power assay. Total phenolic content was analyzed. Also, phenolic compounds were detected by HPLC/UV. The inhibitory effect on oxidative DNA damage was determined using ${\Phi}X-174$ RF I plasmid DNA cleavage assay. The anti-inflammatory effect of Nelumbinis Flos was measured by the amount of nitric-oxide (NO) produced and protein levels of iNOS, and COX-2 in LPS induced RAW 264.7 cells. Results : The results of DPPH and ABTS radical scavenging activity at $200{\mu}g/m{\ell}$ of extraction were $97.02{\pm}0.88%$ and $96.42{\pm}0.25%$. Reducing power (fold of L-ascorbic acid as control) was $100.14{\pm}0.31$ at $200{\mu}g/m{\ell}$. Total phenol content was $8.70{\pm}0.02mg/g$. Chlorogenic acid, catechin and epicatechin were found by HPLC. Nelumbinis Flos has inhibitory effect in dose-manner against oxidative DNA damage. In addition, it showed the anti-inflammatory effect by suppression of NO production as well as protein levels of iNOS, and COX-2. Conclusion : This study suggested that Nelumbinis Flos showed potential antioxidant and suppression activities of various factors were related in NO produced. Therefore, Nelumbinis Flos as natural plant resources that may help reduce inflammation and alleviate DNA damage.

• Membrane Journal
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• v.33 no.4
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• pp.149-157
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• 2023

Covalent organic frameworks (COFs) have shown promise in various applications, including molecular separation, dye separation, gas separation, filtration, and desalination. Integrating COFs into membranes enhances permeability, selectivity, and stability, improving separation processes. Combining COFs with single-walled carbon nanotubes (SWCNT) creates nanocomposite membranes with high permeability and stability, ideal for dye separation. Incorporating COFs into polyamide (PA) membranes improves permeability and selectivity through a synthetic interfacial strategy. Three-dimensional COF fillers in mixed-matrix membranes (MMMs) enhance CO₂/CH₄ separation, making them suitable for biogas upgrading. All-nanoporous composite (ANC) membranes, which combine COFs and metal-organic framework (MOF) membranes, overcome permeance-selectivity trade-offs, significantly improving gas permeance. Computational simulations using hypothetical COFs (hypoCOFs) demonstrate superior CO₂ selectivity and working capacity relevant for CO₂ separation and H₂ purification. COFs integrated into thin-film composite (TFC) and polysulfonamide (PSA) membranes enhance rejection performance for organic contaminants, salt contaminants, and heavy metal ions, improving separation capabilities. TpPa-SO₃H/PAN covalent organic framework membranes (COFMs) exhibited superior desalination performance compared to traditional polyamide membranes by utilizing charged groups to enable efficient desalination through electrostatic repulsion, suggesting their potential for ionic and molecular separations. These findings highlight COFs' potential in membrane technology for enhanced separation processes by improving permeability, selectivity, and stability. In this review, COF applied for the separation process is discussed.

• The Korea Journal of Herbology
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• v.24 no.3
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• pp.39-50
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• 2009

Objectives : Smilacis glabrae rhizoma (SG) has been traditionally used as a herbal medication of musculoskeletal disorders like arthritis, pain, convulsions, and syphilis in traditional Korean medicine. This study was investigated anti-oxidative and anti-inflammatory effect of fractionated extracts of Smilacis Glabrae Rhizoma in Human Umbilical Vein Endothelial Cell (HUVEC). Methods : SG extract prepared with methanol, and then fractionated with hexane, dichloromethane, ethylacetate, n-butanol and water. Inhibitory effect of SG onto free radical generation was determined by measuring DPPH, superoxide anions and nitric oxide scavenging activities in vitro. Cytotoxic activity of extracts on RAW 264.7 cells was measured using 5-(3-caroboxymethoxyphenyl)-2H-tetra-zolium inner salt (MTS) assay. Intracelluar oxidation was analysed by DCF-DA assay. The nitric oxide (NO) production was measured by Griess reagent system. The levels of ICAM-1 and VCAM-1 expression were confirmed by western blot. And proinflammatory cytokines were measured by ELISA kit. Results : Our results indicated that fractionated extracts, especially ethyl acetate (EA) extract, significantly inhibited free radical generation, the TNF-$\alpha$-induced intracellular oxidation. Furthermore, the EA extract protected TNF-$\alpha$-induced adhesion to THP-1, expression of adhesion molecules accompanied by an attenuation of IL-6 and IL-8 formation in HUVEC. Conclusions : These results indicate that EA extract of SG have potential as an agent of atherosclerosis and other chronic inflammatory diseases including diabetes, hypertension, and arthritis.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.5
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• pp.612-617
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• 1999

The quality characteristics of 15 kinds of the commercial northern sand lance, Ammodytes Personatus sauce (CNS) of korean traditional salt-fermented fish sauces were evaluated comparing to the traditional northern sand lance, Ammodytes Personatus sauce (TNS). The ranges of chemical compositions of the CNSs were $66.5\~71.0\%$ moisture, $19.3\~24.6\%$ ash, $4.7\~12.0\%$ crude protein, and the pH and salinity were $5.56\~6.47\%,\;24.0\~32.9\%$, respectively. Total nitrogen, amino nitrogen, total free amino acid and total ATP related compounds (sum of ATP$\~$IMP, HxR, Hx and uric acid) were in the ranges of 0.781$\~$ 1,918 g, 445.9$\~$1037.9 mg, 3,258.9$\~$6:562.6mg in 100 ml CNSs, and 4.766$\~$8.989 $\mu$mol in 1 ml CNSs. The CNSs were higher in content of moisture, TMAO, TMA and pH, but lower in content of crude protein, salinity, total nitrogen, amino nitrogen, total ATP related compounds, absorbance at 453 nm and total free amino acid than the TNSs, Both CNS and TNS samples were rich in free amino acids, such as glutamic acid, lysine, alanine, leucine, valine, aspartic acid and isoleucine in the order.

• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.368-382
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• 2012

This paper investigated the system that is relevant to Jang(fermented soybean paste or solution), the relief of hunger-stricken people by Jang, 33 kinds of Jang, and its consumption in the documents, such as the annals of the Chosun Dynasty, Ihlseong-document, Seungjeongwon daily, Uigwe(record of national ceremony), official documents on the basis of Kyujanggak institute for the Korean studies and data base of Korean classics. There are lots of Jang named after the place of particular soybean's production from the ancient times. Jang, soybean, salt and Meju(source of Jang), during the Dynasty, were collected as taxation or tribute. In the 5th year of Hyeonjong(1664), the storage amount of soybean in Hojo(ministry of finance) was 16,200 $k{\ell}$, and its consumption was 7,694 $k{\ell}$ a year. In the 32nd year of Yongjo(1756), the 1,800 $k{\ell}$ of soybean was distributed to the people at the time of disaster, and in his 36th year(1756), the 15,426 $k{\ell}$ of soybean was reduced from the soybean taxation nationwide. The offices managing Jang are Naejashi, Saseonseo, Sadoshi, Yebinshi and Bongsangshi. Chongyoongcheong(Gyeonggi military headquarters) stored the 175.14 $k{\ell}$ of Jang, and the 198 $k{\ell}$ of Jang in Yebinshi. There are such posts managing Jang as Jangsaek, Jangdoo, and Saseonsikjang. In the year of Jeongjong(1777~1800), the royal family distributed the 3.6 $k{\ell}$ of Meju to Gasoon-court, Hygyeong-court, queen's mother-court, queen's court, royal palace. The 13.41 $k{\ell}$ of Gamjang(fermented soybean solution) was distributed to the Gasoon-court, 17.23 $k{\ell}$ to Hegyeong-court, 17.09 $k{\ell}$ to the queen's mother-court, and the 17.17 $k{\ell}$ to the queen's court each. There are 112 Jang-storing pots in the royal storages, and the 690 are in Namhan-hill, where the 2.7 $k{\ell}$ of fermented Jang was made and brought back by them each year. At the time of starvation, Jang relieved the starving people. There are 20 occasions of big reliefs, according to the annals of the Chosun Dynasty. In the 5th year of Sejong(1423), the 360 $k{\ell}$ of Jang was given to the hunger-stricken people. In his 6th year(1424), the 8,512.92 $k{\ell}$ of rice, bean, and Jang was provided and in the 28th year(1446), the 8,322.68 $k{\ell}$ of Jang was also provided to them. In the Dynasty, Jang was given as a salary. In case that when they were bereaved, they didn't eat Jang patiently for its preservation. They were awarded for their filial piety. In the annals of the Chosun Dynasty, there are 19 kinds of Jang. They are listed in the order of Jang(108), Yeomjang(90), Maljang(11), Yookjang(5), Gamjang(4), and etc.,. In Seungjeongwon daily, there are 11 kinds of Jang. Jang(6), Cheongjang (5), Maljang(5), and Tojang(3) are listed in order. In the Ihlseong-document, there are 5 kinds of Jang. They are listed in Jang(15), Maljang(2), Gamjang(2), and etc.,. There are 13 kinds of Jang in Uigwe, and the official documents, in the order of Gamjang(59), Ganjang(37), Jang(28), Yeomjang(7), Maljang(6), and Cheongjang(5). In addition, shi are Jeonshi(7), and Dooshi(4). All these are made of only soybean except, for Yookjang. The most-frequently recorded Jang among anthology, cookbook, the annals of the Chosun Dynasty, Ihlseong-document, Seoungjeongwon daily, Uigwe, or official document is Jang(372), and then Yeomjang(194), Gamjang(73), Cheongjang(46), Ganjang(46), Soojang(33), and Maljang(26), which were made of soybean. Jang from China in cookbook is not in anthology and royal palace documents. Thus, traditional Jang made of soybean was used in the daily food life in the royal court, and in the public during the Chosun period.

• Korean journal of food and cookery science
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• v.16 no.4
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• pp.342-351
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• 2000

This study aimed for exploring the best recipe of Sangjabyung to increase its utility value and to develop traditional Korean rice cake industry for next generation. The best recipe was determined after several tests such as sensory evaluation and mechanical measurements for texture, moisture content, and colorimetry. The samples prepared with 5% of acorn starch with honey showed the best scores in sensory evaluation for color and flavor, 5% of acorn powder with sugar for grain, 15% of acorn powder with sugar for moistness and chewiness, 15% of starch with honey for sweetness, and non-glutinous rice flour mixed with 10% of acorn powder and sugar for overall quality. Every item except for flavor was significantly different from that of control (P<0.05). The highest score for springiness was obtained from the samples prepared with 10% of acorn starch with sugar, cohesiveness with 5% of acorn starch with sugar, chewiness with 15% of acorn starch with honey, gumminess with 15% of acorn starch with honey, adhesiveness with 5% of acorn starch with honey, and hardness with 15% of acorn starch with honey. All items were significantly different from that of control (P<0.05). The overall quality of sensory evaluation was correlated with moistness(P<0.05), springiness, cohesiveness(P<0.01), and adhesiveness(P<0.01) in mechanical test. Moisture contents of rice flour, acorn starch, and acorn powder were 32.93%, 8.52%, and 13.26%, respectively. The desirable moisture content in Sangiabyung was 44.11% in the case of using rice flour with acorn starch or 44.33% for rice flour with acorn powder. As a result of colorimetry, the best L, a, and b values were obtained from the rice cakes with 5% acorn starch and oligosaccharides, with 15% of acorn powder and sugar, and with 15% of acorn starch with oligosaccharides, respectively. Overall. the most desirable recipe for Sangjabyung was determined as rice flour 315 g, acorn starch or acorn powder 35 g, sugar 60 g, salt 3.5 g, and water 130 ml.

• Journal of Fisheries and Marine Sciences Education
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• v.25 no.6
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• pp.1348-1359
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• 2013

Kwamaegi is made from the flesh of Pacific saury, Cololabis Saira, which is traditional Korean seafood. It is well-recognized as a valuable health food containing EPA(eicosapentaenoic acid) and DHA(docosahexaenoic acid) to be known ${\omega}$-3 fatty acid. This study was conducted to obtain basic data which can be applied to process of canned Kwamaegi using tomato paste sauce. Commercial Kwamaegi was cut into $2{\times}3cm$ lengths, filled 90 g into can (301-3), added with 60 g water and then precooked for 10 min. at $100^{\circ}C$. After precooking, water was drained. The precooked Kwamaegi was packed into the can, and added with 60 g of tomato paste sauce(tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%). The cans were seamed using a vacuum seamer, and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at $121^{\circ}C$. pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned Kwamaegi using tomato paste sauce produced at various sterilization condition(Fo 8~12 min.) were measured. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 8 min. was the most desirable because this condition is the most economical and tasty.