• Korean journal of applied entomology
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• v.57 no.2
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• pp.77-85
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• 2018

We surveyed 281 sites of tropical plants and 666 sites of fruit plants for three years (2015~2017) on Pseudococcus longispinus and Pseudococcus orchidicola which have not been surveyed domestically. In tropical plants, P. longispinus were found at 34 sites, while P. orchidicola were found at 87 sites. However, both species were not found in fruit plants. The developmental characteristics of P. longispinus and P. orchidicola were investigated under various temperatures. The female nymph of P. longispinus did not develop at $14^{\circ}C$ and the developmental period was the longest at $16^{\circ}C$ for 361.4 days and the shortest at $32^{\circ}C$ for 39.0 days. The longevity of female adult of P. longispinus was the shortest at $28^{\circ}C$ as 71.7 days. The number of offspring was highest at 177.7 at $32^{\circ}C$. The female nymph of P. orchidicola did not develop at $12^{\circ}C$. However, the developmental period was the longest at $14^{\circ}C$ for 184.9 days and the shortest at $28^{\circ}C$ for 21.5 days. The longevity of female adult of P. orchidicola was the shortest at 51.5 days at $28^{\circ}C$. The number of offspring was highest at 143.8 at $28^{\circ}C$. The net reproductive rate ($R_0$) and intrinsic rate of increase ($r_m$) of P. longispinus were 162.3 and 0.127 at $32^{\circ}C$, respectively. The $R_0$ and $r_m$ of P. orchidicola were 98.3 and 0.139 at $28^{\circ}C$, respectively. These results suggest that the optimum temperature of P. longispinus and P. orchidicola was $32^{\circ}C$ and $28^{\circ}C$, respectively. Therefore, we guess that they can never be able to survive the winter of Korea.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.4
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• pp.377-382
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• 2007

This study was designed to investigate the effect of Plebeiae Herba (Salvia plebeia R. Br.) on the proliferation of AGS cell lines and the activation of splenocytes. In an anti-cancer test using AGS cells, water and ethanol extracts of Plebeiae Herba inhibited the growth of AGS cell lines and morphological changes were also observed in a dose-dependent manner. Water extract of Plebeiae Herba showed growth-inhibitory effect of 43.3% at $1,000{\mu}g/mL$ and 69.7% at $3,000{\mu}g/mL$. Ethanol extracts of Plebeiae Herba showed growth-inhibitory effect of approximately 37.3% for $1,000{\mu}g/mL$ and 75.8% for $3,000{\mu}g/mL$. The Plebeiae Herba induced the proliferation of spleen cells and increased interleukin (IL)-2, interleukin (IL)-6 and tumor necrosis factor $(TNF)-{\alpha}$. In conclusion, these results suggest that the Plebeiae Herba seems to have antiproliferationg effect against the AGS cell and acts as a potent immunomodulator.

• Journal of the Korean Electrochemical Society
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• v.19 no.3
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• pp.80-86
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• 2016

High Ni content layered oxide materials for the positive electrode in lithium-ion batteries have high specific capacity. However, their poor electrochemical and thermal stability at elevated temperature restrict the practical use. A small amount of $Al_2O_3$ was added to the mixture of transition metal hydroxide and lithium hydroxide. The $LiNi_{0.6}Co_{0.2}Mn_{0.2}O_2$ was simultaneously doped and coated with $Al_2O_3$ during heat-treatment. Electrochemical characteristics of modified $LiNi_{0.6}Co_{0.2}Mn_{0.2}O_2$ were evaluated by the galvanostatic cycling and the LSTA(linear sweep thermmametry) at the constant voltage conditions. The nano-sized $Al_2O_3$ added materials show better cycle performance at elevated temperature than that of micro-sized $Al_2O_3$. As the added amount of nano-$Al_2O_3$ increased, the thermal stability of electrode also enhanced, but the use of 2.5 mol% Al showed the best high temperature performance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.197-204
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• 2012

This study examined the protective effects of an ethanol extract of Youngia denticulata leaf (YDL) and Youngia denticulata root (YDR), and Youngia sonchifolia leaf (YSL) and Youngia sonchifolia root (YSR) on acute ethanol-intoxicated rat. The rats were pretreated with an ethanol extract of YDL, YDR, YSL and YSR for 4 weeks before being exposed to ethanol (5 g ethanol, po/kg BW). The biochemical indices (hepatic alcohol metabolic enzymes and serum ALT activities, and hepatic and serum lipid profiles) were examined to evaluate the protective effects. The hepatic ADH activities in all experimental groups were not changed significantly by acute ethanol after a pretreatment with the YS and YD ethanol extracts. In contrast, the ALDH activity in EC (ethanol control) was higher than that of NC (normal control); these activities in the YDL and YSL groups were significantly higher than that of the EC group. On the other hand, acute ethanol exposure resulted in a significant increase in the serum TG, total cholesterol, LDL-cholesterol, hepatic TG, total lipid and cholesterol levels, and serum ALT activity, and a decrease in the serum HDL-cholesterol. A pretreatment with the YS and YD ethanol extracts dramatically attenuated these adverse effects. In particular, the YDL pretreatment markedly suppressed the ethanol-induced increase in the serum and hepatic TG and total cholesterol levels. Furthermore, serum ethanol was decreased by a pretreatment with YSL, YSR, YDL, or YDR. Overall, YD and YS ethanol extracts attenuate acute ethanol-induced hyperlipidemia and fatty liver significantly. Nevertheless, further study will be needed.

• The Korean Journal of Food And Nutrition
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• v.29 no.4
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• pp.565-572
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• 2016

This study was conducted to evaluate the quality of barley (Huinchalssalbori) and domestic wheats (Keumkangmil, Baegjoongmil, Jogyeongmil). The pH and total acidity of mixed Makgeolli were 4.04~4.12% and 0.94~1.06%, respectively. The total acidity, sugar and alcohol contents of Makgeolli, but not pH, varied significantly by wheat cultivar (p<0.05). In terms of color values, the L-value of Baegjoongmil, a-value and b-value of Keumkangmil were highest. The reducing sugar contents was approximately 5.65~7.85 mg/mL, and those of Jogyeongmil and imported wheat were approximately 5.70 mg/mL lower. The yeast cell numbers did not differ significantly, with the exception of in the rice Makgeolli (p<0.05). Among the organic acids (citric, malic, pyruvic and lactic acids) in Makgeolli, citric acid was present at the highest concentration. Regarding the sensory characteristics of Makgeolli mixed with barley and wheat, taste and overall acceptability were highest in Baegjoongmil, and appearance and flavor were highest in Keumkangmil. The rice Makgeolli showed the lowest sensory values, with the exception of appearance. The results of this study suggest that mixing Makgeolli with barley and wheat is an expected to replace the wheat materials in the domestic wheat to be imported.

• Radiation Oncology Journal
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• v.28 no.3
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• pp.166-176
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• 2010

Purpose: To determine the appropriate prostate planning target volume (PTV) margins for 3-dimensitional (3D) conformal radiotherapy (CRT) and intensity-modulated radiation therapy (IMRT) patients treated with an endorectal balloon (ERB) under our institutional treatment condition. Materials and Methods: Patients were treated in the supine position. An ERB was inserted into the rectum with 70 cc air prior to planning a CT scan and then each treatment fraction. Electronic portal images (EPIs) and digital reconstructed radiographs (DRR) of planning CT images were used to evaluate inter-fractional patient's setup and ERB errors. To register both image sets, we developed an in-house program written in visual $C^{++}$. A new method to determine prostate PTV margins with an ERB was developed by using the common method. Results: The mean value of patient setup errors was within 1 mm in all directions. The ERB inter-fractional errors in the superior-inferior (SI) and anterior-posterior (AP) directions were larger than in the left-right (LR) direction. The calculated 1D symmetric PTV margins were 3.0 mm, 8.2 mm, and 8.5 mm for 3D CRT and 4.1 mm, 7.9 mm, and 10.3 mm for IMRT in LR, SI, and AP, respectively according to the new method including ERB random errors. Conclusion: The ERB random error contributes to the deformation of the prostate, which affects the original treatment planning. Thus, a new PTV margin method includes dose blurring effects of ERB. The correction of ERB systematic error is a prerequisite since the new method only accounts for ERB random error.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.4
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• pp.644-649
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• 2013

This study was conducted to determine the intake and satisfaction levels of Busan local foods in Japanese tourists visiting Busan. The degree of satisfaction with Busan foods and services in restaurants was evaluated. What these tourists wanted to eat after touring Busan was also determined. The subjects consisted of 100 Japanese tourists visiting Busan. Women (including housewives), highly educated people, and people who visited more than four times were predominant in number among the Japanese tourists. Busan local foods eaten during touring were: Dongrae Pajeon (29%), Sengsunhoe (21%), Daejikukbap (10%) and Haemultang (10%). Tourists wanted to taste local foods and answered that eating local foods during the tour was important. A variety of menu items earned a high score of 3.8 (from a highest possible score of 5.0) and various dessert items received a low score of 2.7 for satisfaction with Busan foods. In general, the satisfaction level for Busan foods was low. Tourists responded that they wanted to eat Bulgogi, Pajeon, Bibimbap, Sengsunhoe, and Kimchi jjigae in that order if they revisit Busan, indicating their preference for general Korean foods rather than Busan local foods. From all of the activities included in touring Busan, foods received the highest points (51%) in terms of attraction. As fifty four percent of subjects answered that they wanted to revisit Busan. Busan city needs to prepare tourist restaurants for Bulgogi, Bibimbap, Pajeon, and seafoods (including Sengsunhoe). They must also improve Busan local foods and restaurant services in order to attract and satisfy the Japanese tourists industry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.658-663
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• 2002

The purpose of this study was to investigate the effect of iron supplementation on utilizations of various minerals, Ca, Mg, Na, K, Fe, Cu, Zn. Intakes, serum levels, and excretions of these minerals were analyzed and compared in rats fed diet with 100, 200, 400% of iron requirement (Fe, 2Fe, 4Fe groups) for 6 weeks. The feed intake, body weight gain and feed efficiency ratio were not significantly different among the groups. Serum Fe of 2Fe group was significantly lower than other two groups, and serum Zn of 4Fe group was highest. Mineral intakes were not significantly different among three groups. With iron supplementation, urinary excretions of Ca, Fe, Cu, Zn were elevated, but fecal excretions of minerals were not significantly different. And the daily retentions of Na and Fe were significantly elevated, but apparent absorbabilities of minerals were not significantly different. In summary, according to iron supplementation, mineral absorbabilities were not different but urinary excretions of some minerals were increased. Therefore, it could be suggested that adequate iron intake and well-balanced diet are more desirable than nutrient supplementation for mineral balance.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.9
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• pp.432-439
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• 2020

To improve the relatively low economic efficiency of the Korean native pig, the Korean National Institute of Animal Science developed a novel pig breed, the Woori black pig (W), by crossing Korean native and Duroc (D) pigs. This study was conducted to evaluate the effects of W as a terminal sire on growth performance, body shape, and retail cut yield of crossbred pigs. By using a completely randomized design, 32 crossbred pigs were allotted to one of two treatment groups based on terminal sire. The two groups were LYD [(Landrace × Yorkshire) × D sire] and LYW [(Landrace × Yorkshire) × W sire]. The experimental assessments were conducted over 53 days. The terminal sire breed had no significant effect on body weight (BW) at d 53, or on BW gain, average daily gain, or days to reach a 90 kg body weight. Moreover, there were no significant differences in body length, body height, or chest depth between the two groups. However, there was a significant difference (p < 0.05) in backfat thickness between the LYD (17.29 mm) and LYW (18.96 mm) groups. Loin yield of crossbred pigs in the LYW group (13.11%) was significantly lower (p < 0.05) than that in the LYD group (13.85%). By contrast, the Boston butt yield was significantly higher (p < 0.05) in the LYW group (8.99%) than in the LYD group (8.21%). In conclusion, these results suggest crossbred pigs sired by a Woori black pig had growth performance, shape, and retail cut yield (except loin yield) Ed. Note: I assume the lower loin yield is a negative factor so I included this wording. similar to those sired by a Duroc pig. The results showed no overall negative effect Ed. Note: I assume the lower loin yield is a negative factor so I used this wording. on crossbred offspring, indicating the suitability of the Woori black pig as a terminal sire.

• Microbiology and Biotechnology Letters
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• v.41 no.3
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• pp.311-319
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• 2013

In an effort to characterize the physicochemical properties and microbial risks associated with the soy sauce jangachi (Korean traditional pickle), 15 different home-made products, which were prepared from medicinal plants and wild edible vegetables, from head-families of Andong, Kyungsangbuk-do Province in Korea, and 6 different commercial products sold at supermarket, were investigated. The average pH of the mature soaking solutions and plants soaked in the 21 jangachi were $3.99{\pm}0.38$ and $3.51{\pm}0.41$, and the average acidity of the mature soaking solutions and soaked plants were $1.59{\pm}0.54$ and $1.65{\pm}0.76$, respectively. The average brix of the mature soaking solutions and plants soaked were $27.67{\pm}8.38$ and $25.61{\pm}6.60$, respectively. In salinity, which is a major factor in jangachi industry production, the average salinity of the mature soaking solutions and soaked plants were $7.55{\pm}3.26$ and $5.75{\pm}2.23$, respectively. In particular, the hot-peppers, eusuri, du-rup, kaet-ip, kuji-ppong, myeng-i and sancho jangachi were amongst the home-made products, and the salinity was above 8.8%, which was 2 folds-higher than that of the commercial sterilized products, and 1/3-lower than commercial non-sterilized products. The color difference and turbidity of jangachi were dependent on the plant parts used. In microbial risk assessment, the microorganisms related with food-borne disease, such as Escherichia coli, Salmonella sp, and Shigella sp., were not detected. After some time, total cell count analysis revealed that the commercial products sold at supermarkets were more vulnerable than the home-made products.