• Korean journal of food and cookery science
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• v.19 no.2
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• pp.195-209
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• 2003

The purpose of this study was to identify the hazard analysis critical control point on food production and transportation flow, applied to home-delivered meals for the elderly. To carry out this study, 1) pan-fried oak mushroom and meat, soy sauce glazed hair tail, and roasted dodok were selected as high nutrient and preferred foods for the elderly and 2) time, temperature, and microbiological quality(standard plate count, coliform, Salmonella spp, Vibrio parahaemolyticus, Staphylococcus spp., Escherichia coli O157:H7, and Listeria monocytogenes) were measured at various phases of the home-delivered meal production and its transportation flows. The results of this experiments are as follows: The temperature measured at cooling phases during the home-delivered meal production flows was 19.2 ∼ 20.0$^{\circ}C$ for the pan- fried oak mushroom and meat and the roasted dodok and was 24.0 ∼ 25.2$^{\circ}C$ for the soy sauce glazed hair tail. These temperature were in the potentially dangerous zone. Microbiological analysis showed that S. spp. was higher in the raw ingredients, including oak mushroom, hair tail, radish, and dodok, than the standard limit. SPC was lower than the standard limit from cooking to transportation phase, but SPC increased significantly during the cooling and packaging phase. The level of coliform detected was far lower than the standard limit and was not detected at all during the transportation phase. Few S. spp. was detected in the pan-fried oak mushroom and meat, but was found in above standards limit during the wrap packaging phase in the soy sauce glazed hair tail and roasted dodok. The level decreased rapidly during the holding and transportation phase. Sal. spp., V. parahaemolyticus, S. spp., E. coli O157:H7, and L. monocytogenes were not detected. For the pan-fried oak mushroom and meat, the critical control points were during the purchasing and receiving of raw ingredients, cooling, and packaging phases. For the soy sauce glazed hair tail and roasted dodok, the critical control points were during the purchasing and receiving of raw ingredients, preparation, cooling, and packaging phases.

• Journal of the Korean Society of Clothing and Textiles
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• v.32 no.10
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• pp.1619-1628
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• 2008

The aim of this study was to compare and contrast the changes in wedding coordination between the end of 20th and the beginning 21st centuries. one wedding magazine was selected and used to supply data. four hundred and thirty one wedding photos were examined from a popular wedding magazine called "My Wedding", issued between 1993 and 2007. the results are described below. First, changes in make-up and hair style: from the end of 20th to the beginning of 21 st centuries, the style of make-up changed from being exaggerated with strong colors which made the typical brides make-up to utilizing the minimal color selection which made natural-looking. the hair style has also changed from up style to natural hair style. Second, changes in wedding gowns: the style of wedding gowns changed from the shapes of X line which was to cover the body figure of bride to simple shapes such as an strapless and fish-tail style of gowns. Third, changes in wedding jewelry and accessories: hair pieces consisted of large flower crowns and hair bands with flowers in the end of 20th century. the various sizes and colors of tiaras and crowns were popular in the beginning of 21 st century. for wedding accessories, large shapes of earrings and necklaces were popular at the end of 20th century, whereas various size and styles were more fashionable later on. in conclusion, brides in the beginning of 21 st century prefer to wear sexy or alluring dresses with natural hair styles and make-up, in contrast to the classic or traditional wedding outfits that were more popular at the end of 20th century.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.30 no.1
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• pp.1-12
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• 1994

Stow-net is originally spreaded with a lifting beam and a depressing beam. The net is improved by using canvas-made spreading devices by Mr. Han and his colleagues in the beginning of 1980's. The net is improved again by changing the partial shape of netting and arrangement of net pendants so as to be fitting with the actual performance of the net by Dr. Lee and his colleagues since 1988. The author studied to compare the fishing efficiency of those two kinds of nets(The former which was improve by Mr. Han is expressed as a traditional net and the latter improved again by Dr. Lee is expressed as an improved net in the present study). Twenty-one stow-netters concerned with the present study were selected among those based on the Port of Inchon, and were classified into two groups-eleven of them are a traditional net used group and ten are an improved net used group. The data on the fishing operation from August 1992 to March 1993, including the catch, the price of sell, the fishing operated times in every cruise and the fished position noticed by every stow-netter were offered by concerned stow-netters. From the data the times of operation, catch and value in every cruise were extracted and analyzed. The results obtained can be summarized as follows: 1. The times of operation in cruise were 13.7 by the traditional net used group and 12.7 by the improved net used group. 2. The mean catch per cruise showed 10.1M/T in the traditional net used group and 12.2M/T in the improved net used group, so the latter showed 21% better. 3. The mean catch per operation showed 0.7M/T in the traditional net used group and 0.9M/T in the improved net used group, so the latter showed 28% better. 4. The rate of three important species(starks, hair tail and croakers) in the total catch showed 83%, and the catch showed greater by the improved net used group at the rate of starks 141%, hair tail 110%, croakers 107%. 5. The rate of three important species in the total price showed 82%, but the price of starks which occupied the biggest in catch showed merely 5%, then the economical efficiency appeared low. 6. The mean price per stow-netter and per operation showed about 20%, greater respectively by the improved net used group and the mean price per operation by two important species(hair tail and croakers) showed greater about 30% by the improved net used group.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.7 no.1
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• pp.53-76
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• 1979

During cosmetic treatments, SURFACTANTS penetrate into KERATINOUS TISSUES (hair, skin and nails). Whereas some of these surfactant molecules migrate to the vital tissues, a considerable fraction remains bound to the keratin. The extent of binding depends both on the nature of the head group and the length of the hydrophobic tail of the detergent molecules. In addition to entering the amorphous region of the keratin, some of the detergents also penetrate into the crystalline microfibrils and change their structures affecting their tensile properties. Owing to an uneven distribution of detergent molecules in the tissues, an anisotropy of the elastic moduli will occur, resulting in considerable internal stresses which, in rum, might lead to a deterioration of hair, skin and nails. The chemical behavior of keratins is also influenced by the presence of absorbed detergent in their structures. Depending on the detergents and the conditions, these effects can be either protective or detrimental. The deposition of detergent molecules into keratin can be enhanced or diminished by the inclusion of appropriate ingredients into the product formulae.

• Journal of Nutrition and Health
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• v.26 no.3
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• pp.254-267
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• 1993

Fatty acid contents of 59 food items which are major fat sources in Korean diet were analyzed. The contents of EPA and DHA in fish were 0.02-2.66g and 0.02-3.01g per 100g edible portion, respectively. Items with high amount of EPA and DHA were canned Sardine, Mackerel, Mackrel pike, Atka-fish, Hair tail, Conger eel and Herring. But white fish such as Croaker, Gindaro, Flounder and frozen Alaskan pollack contained less than 0.1g of EPA and DHA per 100g edible portion. Other sources of n-3 fatty acid were perilla oil, rapeseed oil, soybean oil and walnuts all of which contained relatively high amounts of linolenic acid.

• Journal of agriculture & life science
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• v.44 no.6
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• pp.91-99
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• 2010

We used a multiplex PCR primer set composed of 11 microsatellite (MS) markers and two sexing markers for gender detection. Genomic DNA extracted from hair roots of 3,510 Hanwoo were genotyped. Based on the 11MS markers, no animals had identical genotypes(TGLA227, BM2113, TGLA53, ETF10, SPS115, TGLA122, ETH3, ETH225, BM1824 and INRA23). The expected probability of identity among genotypes of random individuals (PI), the probability of identity among genotypes from random half-sibs ($PI_{half-sibs}$) and among genotypes of random individuals, and the probability of identity among genotypes from random sibs ($PI_{sibs}$) were estimated as $1.31{\times}10^{-23}$, $2.52{\times}10^{-16}$and $1.09{\times}10^{-6}$, respectively using the API-CALC program, version 1.0. We successfully completed the genotype analysis of 3,510 Hanwoo with a 3.93% genotyping failure rate. It was revealed that extracting DNA from the hair root was a time-efficient and cost-effective method to collect specimens for DNA isolation from live animals. This method also minimized stress for the animals during specimen collection. Among the hair roots from the back, belly, upper tail and lower tail, 5~13 hair roots of the lower tail led to the best genotype analysis results. Finally, we established a 96-well-format method of DNA preparation applicable for high- throughput genotype analysis.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.54 no.2
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• pp.157-163
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• 2018

In the area around Jeju Island, the squid jigging fishery and the hair-tail angling are popular. Therefore, the study on the characteristics of the formation and shift of fishing grounds is very important. We have received and analyzed AIS data of all vessels around Jeju Island from October 16, 2016 to October 16, 2017, and extracted the positions of the fishing vessels with the same operational characteristics as the fishing vessels of their fisheries. The distribution chart of the frequency of fishing vessels appearing in each predefined fishing grid ($1NM{\times}1NM$) was analyzed. So we took a analogy with the monthly shift of fishing grounds. Many fishing vessels appeared in the seas around Jeju Island from November 2016 to January 2017, and the frequency of their appearance was maintained. In November, however, fishing vessels were mostly concentrated in coastal waters. Yet, the density gradually weakened as they moved into January. From February, the frequency itself began to decline, making it the worst in April. The high concentration of fishing vessels in the waters leading from Jeju Island's northwest coast to south coast in November is believed to be related to the yellowtail fishery that are formed annually in the coastal waters off the island of Marado. In May 2017, the appearance frequency of fishing vessels increased and began to show a concentration in coastal waters around Jeju Island. Fishing vessels began to flock in waters northwest of Jeju Island beginning in July and peaked in August, and by September, fishing vessels were moving south along the coast of Jeju Island, weakening the density and spreading out. Between July and August, fishing vessels were concentrated in waters surrounding Jeju Island, which is believed to be related to the operations of fishing vessels for the squid jigging fishery and the hair-tail angling.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.32 no.2
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• pp.125-131
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• 1996

In order to investigate the relation between the environmental properties and the catch fluctuation of set net fishing grounds located in the coastal waters of Yosu, oceanographic observations on the fishing grounds were carried out by the training ship ofYosu Fisheries University from January, 1990 to September, 1992, and the data obtained were compared with the catch data from the joint market ofYosu fisheries cooperative society from 1984 to 1993. The resuItes obtained are summerized as follows : 1. The ranges of water temperature and salinity in the fishing ground was 7.0 to $27^{\circ}C.$and 26.6 to 33.2${\textperthousand}$, and water temperature increased from March to August and decreased from September to February of following year. 2. The salinity in the fishing grounds was relatively high without significant changes from November to June of the following year. From July, however, the salinity decreased to continue a low value till September and then increased. The salinity in the fishing ground was dominated mainly by the precipitation and its variation was large at the north entrance of set net fishing ground, influenced greatly by the land waters from the river of Somjin, but small in the offshore of the fishing grounds. 3. The fishes caught by the set nets were arranged in order of catch as follows; Spanish mackerel> Horse mackerel > Sardine > Anchovy > Hair tail. The catches of Anchovy and Sardine were high in April to May and those of Hair tail in June to July, but Spanish mackerel and Horse mackerel were caught for whole period of fishing. Spanish mackerel was caught most in September and least in April and their means were largest in August and smallest in June. 4. The ranges of optimum water temperature for fishing by the set nets was 13.5 to $25^{\circ}C.$, and in the ranges the catches increased with increasing temperature. The ranges of optimum salinity for fishing varied between 25.0 and 32.0${\textperthousand}$.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.429-435
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• 2003

The purpose of this study is to predict multiplication patterns of foodborne pathogens according to packaging methods and storage conditions in home-delivered meals. Pan fried oak mushroom and meat, soy sauce glazed hair tail and roasted dodok which inoculated $10^6\;CFU/g$ of foodborne pathogens were packaged by wrap packaging, top sealing, vacuum packaging and stored at 25, 4 and $-18^{\circ}C$ during 5 days. The result of study was revealed that the growth and multiplication pattern of the inoculated foodborne pathogens was inhibited in chilling and freezing storage after vacuum packaging, and was significantly influenced by storage temperature. The survival of Listeria monocytogenes was also significantly influenced by storage period. The effective method to preserve the bacteriologic safety of pan fried oak mushroom and meat and soy sauce glazed hair tail in home-delivered meals was stored for maximum three days in chilling storage after vacuum packaging.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.29 no.2
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• pp.94-108
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• 1993

In order to investigate the relation between the environmental properties and catch fluctuation of set net fishing ground located in the coastal waters of Yeosu, oceanographic observation and catches on the grounds were carried out from Jan. to Dec. in 1990 and 1992. The results obtained are summarized as follows; 1) Because of the surveyed area is a costal shallow water, the fishing ground was influenced largely by atmospheric phenomena such as air temperature. precipitation. etc. and so showed large variations in temperature and salinity yearly. The inner water flowed out mainly between Yeosu ad Namhe-do, and then through Kumo-do between Dolsan-do and Kumo-do. On the other hand, off shore water was supplied into the fishing ground from the vicinity of Sori-do and Yokchi-do. thus the fishing ground was occupied usually by various sources of water. 2) The water mass in the fishing ground were divided into the inner water(29.0～30.6$\textperthousand$) and the mixed water(31,7～32.2$\textperthousand$) and off shore water(32.3～32.8$\textperthousand$) accourding to the distribution of salinity from T-S diagram plotted all salinity data observed in 1990 and 1992. In summer the inner and mixing water which was formed by river flowed southerly and spread south-easterly in the vicinity of Kumo-do. The off shore water which supplied from the vicinity of Sori-do and Yokchi-do and inner water formed the thermal front and halo front in summer. 3) The fishes caught by the set net were arranged in the order of catch amounts as follows: Spanish mackerel>Horse mackerel >Hair tail>Common mackerel> Sardine> Anchovy. The Catches of anchovy and sardine were high in April to May and those of hair tail and horse mackerel in July to September, but spanish mackerel were caught during the whole period of fishing. When inner water and mixing water appeared respectively and inner water and mixing water speared together in the set net fishing ground, the set net showed a high catch.