• Journal of the Korean earth science society
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• v.28 no.1
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• pp.1-13
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• 2007

The purpose of this study was to understand characteristics of students' reflective inquiry disposition in the contexts of classroom and to find educational implications for the promotion of the reflective inquiry activity in the inquiry-based class. In this study, we determined a characteristic of the reflection inquiry by examining students' responses showed in response to the different class types in high school earth science inquiry class. The result of the study indicated that the difference between the newly developed class type to promote the reflective inquiry and the existing inquiry class type was found significant. The newly developed reflective inquiry class had a multitude of reflective inquiry statements related to various elements of data context in terms of the quantity and diversity of the reflective inquiry. In conclusion, we found that the newly developed class type had a positive impact on the students' reflective inquiry activity. We believe that the development of the inquiry activity to promote students' reflective inquiry is critical.

• Preventive Nutrition and Food Science
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• v.19 no.2
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• pp.98-107
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• 2014

New in vitro anti-diabetes makgeolli was produced from rice by adding various quantities of Laminaria japonica, and the fermentation characteristics of the L. japonica makgeolli during the fermentation process were investigated. The contents of alcohol and reducing sugar, and viable count of yeast, of L. japonica makgeolli were not significantly changed when the proportion of L. japonica was increased. The total acid content decreased with an increase in L. japonica concentration; the pH and total bacterial cell count increased in proportion with the increase in L. japonica concentration. The L. japonica makgeolli contents of free sugars, such as fructose, glucose, and sucrose, and of organic acids, such as acetic acid, citric acid, succinic acid, and lactic acid, were altered during fermentation and showed various patterns. The effects of the quantity of L. japonica added on the acceptability and anti-diabetes activities of L. japonica makgeolli were also investigated. In a sensory evaluation, L. japonica makgeolli brewed by adding 2.5 or 5% L. japonica to the mash showed the best overall acceptability; the 12.5% L. japonica sample was least favored due to its seaweed flavor. L. japonica addition did not increase the peroxynitrite-scavenging activity of makgeolli. L. japonica makgeolli showed potent anti-diabetes activity, particularly that containing >7.5% L. japonica. Therefore, L. japonica makgeolli may represent a new functional makgeolli with anti-diabetes properties.

• Biomedical Science Letters
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• v.6 no.1
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• pp.37-43
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• 2000

To investigate an impact of skin occlusion on the dermal xanthine oxidase (XO) activity, the dorsal part in rats was covered with closed petri dish-shaped chamber, 46 mm in diameter and 10 mm in height, which was made of glass. The crack between top of chamber and skin was sealed by an adhesive agent. After 5 days, the quantity of sweat accumulation was about 400 mg, whereas after 10 days that was decreased about to 21 mg. The 5 days skin occlusion showed the more increased activity of dermal XO compared with the control, and the increased ratio of enzyme activity to the control was higher than that of 10 days skin occlusion, with the increase being associated with sweat accumulation in chamber. Furthermore, the V$_{max}$ of dermal XO in 5 days skin occlusion was higher than that in the control. In conclusion, it may be hypothesized that the XO system may play an role for defence mechanism in dermal tissue.

• Journal of Microbiology and Biotechnology
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• v.9 no.3
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• pp.235-242
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• 1999

We investigated the growth-inhibitory mechanism of Helicobacter pylori by omeprazole (OMP) and its activated sulfenamide (OAS). Using dithiothreitol (DTT) and 5,5'-dithio-bis[2-nitrobenzoic acid] (DTNB; Ellman's reagent), we first determined the relationship between the binding capacity of these compounds to H. pylori membrane and its significance to membrane P-type ATPase activity. After incubation of the intact H. pylori cells with either OMP or OAS, the residual quantity of free SH-groups on the cell membrane was measured, and, the resulting values were plotted as a function of time. From this experiment, we found that there was a considerable difference in the membrane-binding rates between OMP and OAS. At neutral pH, the disulfide bond formation on H. pylori membrane was completed within 2 min of incubation of the intact cells with OAS. By OMP, however, it was gradually formed, exceeding 10 min of incubation for completion, whereby, the extent of P-type ATPase inhibition appeared to be proportional to the disulfide forming rate. From this data, it was suggested that the disulfide formation might directly affect enzyme activity. Since OMP per se cannot yield a disulfide bond with cysteine, it is predicted that the enzyme inactivation must be caused by the OAS form. Accordingly, we postulated that, under the neutral pH, OMP could be converted to OAS in the course of transport. By extrapolating the inhibitory slopes, we could evaluate K₁ values, relating to their minimal inhibitory concentrations (MICs) for H. pylori growth. In these MIC ranges, H. pylori uptake or vesicular export of nutrients such as peptides were totally prohibited, but their effect in Escherichia coli were negligible. From these observations, we strongly suggest that the P-type ATPase activity is essential for the survival of H. pylori cells in particular.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.349-357
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• 2008

In an effort to augment extractability of carnosine and anserine at the levels of pro-oxidants such as iron and protein in Tuna boiled extracts(Skipjack, Yellowfin and Bigeye), we assessed the effects of heated and ion exchange chromatography(IEC) and ultrafiltration(UF) using a MW 500 cut-off(500 MWCO). We also evaluated the antioxidant activity of these extracts processed as free radical scavengers and reducing agents. Tuna boiled extracts of dark and ordinary muscle protein and total iron were reduced, whereas carnosine and anserine concentrations and antioxidant activity were increased. The carnosine and anserine concentrations of the ion exchange and permeate UF(IEC-UF) extracts were higher than those observed in the heated and permeate UF(heat-UF), whereas the protein and total iron contents were lower than that observed in the heat-UF. The quantity of carnosine and anserine in ordinary muscle was higher than that detected in dark muscle. HPLC analysis and SDS-PAGE were shown to removes the effect of UF on high molecular weight impurities in the tuna boiled extracts. The major free amino acids(FFAs) from Skipjack, Yellowfin and Bigeye tuna IEC-UF extracts were anserine, histidine and carnosine. These three peptides constituted more than 80～85%. of the detected amino acid. The IEC-UF treated ordinary muscle extracts evidenced the highest levels of DPPH radical scavenging activity and the highest levels of reducing power among the various extracts. The IEC-UF extracts evidenced a DPPH radical scavenging effect equal to that of 1mM ascorbic acid.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.4
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• pp.457-464
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• 2005

The optimal concentration of ethanol to separate a high quantity of propolis was $60\%$ but that for the best flavonoids extraction was $80\%$ We compared the yields of propolis from different countries. In this study we used $60\%$ ethanol concentration as a standard. The yield of propolis was proportional to the contents of flavonoids. Namely, Polish propolis which showed the highest yield with $56\%$ by the extraction with $60\%$ ethanol revealed also the highest flavonoids content with $3.49\%$ among all the samples tested The major constituents of propolis differed from country to country. It has been suggested that the different geographical origin influenced the efficacy and the constituents of propolis. Antibacterial activity of ethanol extracted propolis from different countries was tested against 6 microbial strains of type cultures including Gram-positive (Staphylococcus aureus, Streptococcus uberis, Streptococcus agalactiae) and Gram- negative bacteria (Klebsiella pneumoniae, Proteus vulgaris and E coli) in vitro. Propolis extract showed anti-microbial activity against all the tested bacterial strains. In addition, propolis was sensitive to E coli which was resistant to broad spectrum antibiotics like ampicillin. These results showed that propolis may substituted for commercial antibiotics. The efficiency of anti-microbial activity of the propolis was slightly higher in $80\%$ than $97\%$ ethanol extract.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.6
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• pp.1009-1015
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• 2000

Fermentative and antioxidative characteristics of red mustard leaf (RML) kimchi, a traditional, fermented Korean vegetable food, were investigated. For the study, RML kimchi was made of RML, with green onion, red pepper, garlic, ginger, and sugar, and fermented at 15$^{\circ}C$. The pH was decreased and total acidity was increased during fermentation. The contents of reducing sugar, total vitamin C, and total Phenol content were 2.36%, 65 mg%, and 59 mg% at the initial stage. Although the content of reducing sugar decreased gradually during fermentation, however, the quantity of ascorbic acid decreased with the tendency of slightly increased at 6 days, and the amount of total phenol was increased. CIE L*, a*, b＊values were increased until 6 days of the fermentation. In order to determine the antioxidative activity of RML kimchi itself, the model systems of RML kimchi were made with cooked beef. TBA values of RML kimchi which was fermented for 6 days showed the lowest level in model systems. Water, n-hexane, methanol extracts of RML kimchi had a considerable antioxidative activity with the inhibition of formation of peroxide during the autoxidation of linoleic acid mixtures in aqueous model systems.

• Journal of Environmental Impact Assessment
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• v.14 no.1
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• pp.1-15
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• 2005

This study aims to analyze the objectives of environmental education in Environmental Impact Assessment (EIA) and the Education for Sustainable Development(ESD) factors used EIA in 'ecology and environment' textbook, and finally to analyze the situation and contents level of EIA domain in textbook to explore the possibility of the positive availability of EIA domain in high school for realization of effective ESD. To analyze the objectives of environmental education in EIA and ESD factors used EIA, researchers used the text, the activity and the teaching tip in three kinds of 'ecology and environment' textbook by the 7th curricula as the object of analysis. Framework to analyze the objectives of environmental education in EIA is the category of environmental education objectives of UNESCO presented according to 'Tbilisi Intergovernmental Conference on Environmental Education' and framework to analyze ESD factors used EIA is developed on the basis of the theory about EIA and ESD factors updated in this study. In conclusion, it proves that the EIA domain through the activity is effective for realization of ESD. According to the analysis of the study, it is proposed that the follow-up studies on the improvement of EIA domain in textbook in both quality and quantity as well as 'the teaching & learning methods and various development of teaching materials, etc: based on the emphasis on the activity are needed to progress steadily for realization of effective ESD in high school in the future.

• Mycobiology
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• v.45 no.4
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• pp.240-254
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• 2017

Cereal grains are the most important food source for humans. As the global population continues to grow exponentially, the need for the enhanced yield and minimal loss of agricultural crops, mainly cereal grains, is increasing. In general, harvested grains are stored for specific time periods to guarantee their continuous supply throughout the year. During storage, economic losses due to reduction in quality and quantity of grains can become very significant. Grain loss is usually the result of its deterioration due to fungal contamination that can occur from preharvest to postharvest stages. The deleterious fungi can be classified based on predominance at different stages of crop growth and harvest that are affected by environmental factors such as water activity ($a_w$) and eco-physiological requirements. These fungi include species such as those belonging to the genera Aspergillus and Penicillium that can produce mycotoxins harmful to animals and humans. The grain type and condition, environment, and biological factors can also influence the occurrence and predominance of mycotoxigenic fungi in stored grains. The main environmental factors influencing grain fungi and mycotoxins are temperature and $a_w$. This review discusses the effects of temperature and $a_w$ on fungal growth and mycotoxin production in stored grains. The focus is on the occurrence and optimum and minimum growth requirements for grain fungi and mycotoxin production. The environmental influence on aflatoxin production and hypothesized mechanisms of its molecular suppression in response to environmental changes are also discussed. In addition, the use of controlled or modified atmosphere as an environmentally safe alternative to harmful agricultural chemicals is discussed and recommended future research issues are highlighted.

• Applied Chemistry for Engineering
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• v.23 no.6
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• pp.604-607
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• 2012

Solid base catalysts for biodiesel production were synthesized by impregnating basic metal species on two support materials with large specific surface area : zeolite and pyrolysis char. KL zeolite and Undaria pinnatifida char were impregnated with KOH aqueous solution and calcium nitrate solution, respectively, to enhance the basic strength. The catalysts synthesized were characterized using Hammett indicators and $CO_2$-TPD analysis. Biodiesel was produced using soybean oil and methanol over the catalysts synthesized. The content of fatty acid methyl esters was measured to evaluate the catalytic activity. Generally, the catalytic activity increased with increasing quantity of basic metal impregnated but impregnation of excessive amount of metal could cause reduction in the activity.