• Korean Journal of Agricultural Science
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• v.47 no.2
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• pp.263-273
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• 2020

With the change of the agricultural environment (increased rice production, decreased rice consumption, and rice production policies), converting paddy fields into upland fields is an increasing trend. In terms of conversion into upland fields, subsurface drainage is one of the most important factors for good field crop growth. This study evaluates the performance of a subsurface drainage culvert system in paddy fields and reclaimed lands. The obtained results are briefly summarized as follows: 1) After a comparative evaluation of several subsurface drainage culvert systems, including excavated subsurface drainage and non-excavated subsurface drainage types, type 3 (non-excavated, perforated drain pipe 50 mm, filter mat B50 cm, subsoiling 70 cm and culvert spacing 5 m) shows relatively high values among four types in terms of effectiveness (subsurface discharge capability) and economic efficiency (construction cost). 2) Type 3 has proven that it is suitable for design standards of discharge capacity through field tests performed in paddy fields (three sites: Gong-geom, Gae-san, Juk-san) and reclaimed lands (two sites: Gum-ho, Mi-am). 3) In the experiment of Sesamum indicum growth according to the existence of a drainage system, Sesamum indicum growth with a subsurface drainage culvert system had good value in terms of plant shoot and root length, shoot fresh and dry weight, and root fresh and dry weight).

• Journal of Physiology & Pathology in Korean Medicine
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• v.21 no.3
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• pp.658-665
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• 2007

Phyllostachys pubescens (Maengiong-Juk), a kind of the bamboo, was reported to have many beneficial pharmacological actions. in this study, of using 70% ethanol extract of Phyllostachys pubescens we investigated its efficacy on angiotensin converting enzyme (ACE) and antioxidant enzyme activities. In addition, vasorelaxant effect was examined in rat aortic rings. The inhibitory effect of ACE activity by Phyllostachys pubescens extract (PPE) was dose-dependently increased by 61.42% at 10mg/ml. PPE relaxed the pre-contracted rat aortic rings with 10$^{-6}$M phenylephrine, showing about 88% at 4.0mg/ml. Sprague Dawley (SD) rats were given different concentrations of PPE mixed in the drinking water for 10 weeks. PPE did not show any difference with control group in blood pressure, body weight (BW) and food intake. However, it revealed the highest total antioxidative effect at dose of 1.0 g/100 g BW in plasma by TEAC assay. Thiobarbituric acid reactive substance (TBARS) and protein carbonyl levels which are markers of tissue peroxidation, were significantly lowed at the same dosage. Furthermore, hepatic antioxidant enzymes such as total superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), glutathione reductase (GR) and catalase activities were also significantly increased by PPE (1.0 g/100 g BW). In conclusion, we suggest that PPE might have antihypertensive effect through increasing antioxidant activities.

• Journal of The Geomorphological Association of Korea
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• v.20 no.4
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• pp.71-83
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• 2013

In this study, the ecological presevation zone on uninhabited islands was established based on the setting of geomorphological landscape. The 14 uninhabited islands, which are scattered around the Goseong-gun and Tongyeong-si region have been surveyed on field. As a result of study, uninhabited island of Goseong-gun and Tongyeong-si was classified the absolute preservation areas(I), preservation areas(II), quasi-preservation areas(III), and a available areas(IV). These results evaluated 5 islands of Anjang Island(Maan-do), Bam Island, Saetgaekkeut, Dae Island(Juk-do) and Ttandok Island to be absolute preservation areas(I), the 8 islands of Mana Island, Yuk Island, Nabi Island, Sochi Island, Yongdu-do, Daeho-do, Jam-do, and Hwa-do to be preservation areas(II), the 1 island of Goeam Island to be quasipreservation areas(III). Those islands selected as absolute preservation areas and preservation areas have especially outstanding geomorphological landscape resources, and are expected to be able for use as natural study fields or as outdoor laboratories.

• Journal of the Korean Institute of Landscape Architecture
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• v.37 no.2
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• pp.104-113
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• 2009

Gyeong Po in Gangneung is highly recognized as a scenic area that is home to twelve traditional pavilions which are still in existence today. Since the modification of the Natural Park Act in 2007, there has been serious concern about the regulation of the heights of buildings surrounding Gyeong Po. In light of this, the present study aims to provide some guidelines for the regulation of building height in the modified Natural Park Act on the basis of investigations of landscape characteristics of Gyeong Po and the psychological influences of changing building heights. The analysis of the view from the pavilions located around Gyeong Po Lake indicated that the strategic landscape control points were Gyeong Po Dae and Bang Hae pavilions in terms of landscape management. These two landscape control points were considered as points from which people could view the greatest part of the landscape surrounding Gyeong Po Lake. The results of a preference analysis revealed that the views from Gyeong Po Dae to Juk Do were of relatively higher preference than the view from Bang Hae pavilion. This finding emphasized the importance of landscape management in Juk Do and its surroundings. A factor analysis resulted in three factors including attractiveness, tranquility, and orderliness. A comparison of the magnitude of influence of these three factors showed that the order of influence to preference was: attractiveness>tranquility>orderliness. These results highlight the need to introduce landmarks or unique buildings into the areas because the panoramic views of Gyeong Po Lake are relatively flat as lake views go. There should also be a variety of skylines harmonizing with the natural landscapes and landscape management for building groups, rather than individual building control, to enhance tranquility. Analysis of the psychological effects of building height suggests that, regardless of view points, preference was split at a 30 meter building height. This was indicative that viewer preference would drop when building heights are controlled to allow heights over 30 meters. The present study was not able to take varying view points and story heights into account. A more detailed study considering building types, the arrangement of buildings and the number of building stories is needed for effective landscape management in the Gyeong Po Dae area.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1226-1232
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• 2003

Bamboo trees have been used for a long time as folk remedies for treatment of hypertension and stroke symptoms in Oriental regions. These pharmaceutical effects of bamboos look like to be related to its antioxidant capacity and phytochemicals in bamboos. To evaluate the antioxidative effects of bamboo trees, five kinds of bamboo varieties dominant in Korean peninsular were chosen and determined its total antioxidaive activities, free radical scavenging activities and nitrite scavenging activities by TEAC (Trolox Equivalent Antioxidant Capacity) assay, DPPH and Griess reagent assay using in vitro system, respectively. To evaluate the correlation between antioxidative activities and Maillard reaction during hot water extraction, contents of reducing sugar and total nitrogen and brown color intensity at 420 nm were determined. When total antioxidative activities, free radical scavenging activities and nitrite scavenging activities of five kinds of bamboo trees were compared, wang-dae (Phyllostachys bambusoides S. et Z.) showed the strongest effect among samples, although all kinds of extracts showed relatively strong effects against oxidation. The bamboo culms extract showed stronger antioxidative effects than that of bamboo leaves. In each fraction obtained from 70% ethanol extract, antioxidative effect were increased in order of dichloromethane>ethyl acetate>butanol>water>hexane fraction. In reducing sugar analysis of extracts, reducing sugar contents of water extracts were higher than that of 70% ethanol extracts and wang-dae water extract showed the highest level which was 708.92 mg/g. Total nitrogen contents of the extracts were $1.785{\sim}2.605\;mg%$ and contents in water extracts were lower than that in 70% ethanol extracts. Brown color intensity at 420 nm showed similar tendency with results in reducing sugar contents.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.86-98
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• 2009

The purpose of this study is to develop value-added functional gruels by adding ginseng powder and fresh ginseng to Tarakjuk which is Korean traditional soup. The results of this study are summarized as follows. Tarakjuk with ginseng powder showed the decrease in the moisture level significantly($\alpha$=0.001) when the amount of ginseng powder added was increased. Tarakjuk with fresh ginseng showed the increase in the moisture level significantly($\alpha$=0.001) when the amount of ginseng was increased. The lightness decreased when the amount of ginseng added increased. Redness and yellowness also tend to increase when the amount of ginseng added was increased. pH and sugar content ratio were not significantly different between the two samples. Tarakjuk with ginseng powder showed the decrease in spreadability when the amount of ginseng powder added raised, and Tarakjuk with fresh ginseng showed the opposite result, so we could figure out that increasement of Tarakjuk spreadability made the decrease of viscosity, and the decrease of spreadability made the increasement of viscosity. The result of acceptance test showed GPT1.0, and FGT3.0 acceptance was the highest. In conclusion, Tarakjuk with 1% ginseng powder and Tarakjuk with 3% fresh ginseng were the optimum for all characteristics when produced.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.17-30
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• 2009

The purpose of this study was to investigate awareness and knowledge on Korean traditional food among the residents in Gyeongju and Pohang area and develop and maintain it. 452 copies of a questionnaire were surveyed and analyzed statistically. The research findings were as follows. Firstly, males prefer a la Carte menu while females prefer kimchi, bab(boiled rice) juk(rice-gruel), guksu(noodles) and mandu(dumplings). Secondly, the residents favor kimchi, bulgogi and bibimbab with assorted mixtures. Thirdly, comparing the positive perception of Korean traditional food between males and females, females were more aware of traditional food and informed than males. Lastly, correspondence analysis showed that thirties prefer bab, tang(soup) and guksu while forties gu-i(roast) & jeon(panfried food) with seasonings and fifties kimchi & jang(sauce and paste). Also, high school graduates prefer eumcheong & han-gwa while college graduates bab, tang, and guksu. The residents whose monthly incomes are under W1,000,000 favor bab, tang and guksu, and those who earn over W5,000,000 per month favor kimchi & jang. The higher educational levels and incomes were, the higher qualitative factors were evaluated. Based on those findings, Korean traditional food should be generalized and more kinds of its menu should be developed.

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.511-529
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• 2007

This study was conducted to investigate traditional Kyunggi area Korean foods suitable for standardization and commercialization as well as to investigate the perceptions of experts about these foods, and to analyze the important value factor characteristics according to classified traditional food groups by residents of the Kyunggi(n=104)areas of Korea. We determined the degree of value of various traditional foods by asking respondents to 13 items based on a 5 point Likert scale, and used the total scores of the items to determine their value. Based on the results of the total scores and frequently chosen foods, we attempted to select the foods suitable for standardization and commercialization. The results are summarized as follows. For main dishes Ogok-bap was selected as the primary suitable for standardization and commercialization. Next were Incheon yeong yang bap, Hobak-beombek, Hobak-juk, Gesungpyeonsu, Tteokguk, Kimchibap, Kimchimandu, and bap, respectively. Of the side dishes Bossam-kimchi was selected as the primary suitable food for standardization and commercialization followed by Bindaetteok, Sondubu, Samgyetang, Baekkimchi, Doenjang-jjigae, Suwongalbi, Japchae, and Cheonggukjang-jjigae, respectively. Finally, for favorite foods, Duteop-tteok was selected as the primary food suitable for standardization and commercialization. Next were Jeungpyeon, Yakgwa, Yaksik, Maejakgwa, Ssuk-tteok, Yeongeunjeonggwa, Songpyeon, and Osaekdasik, respectively. This study shows that a resident's evaluation of a traditional Kyunggi Korean food is affected by the their sense of value of the food, as well as by the social structure, which includes the population, economic condition, food policies, industrial technology, and culture. This research was conducted to preserve traditional Kyunggi Korean foods and to improve this area's regional income from the prospect of sellable goods. We expect that this research to be used as basic data in the development of new commercial traditional foods by the food industry, by offering a better understanding of diverse consumer sense and to also be used with dietary education data relative to following traditional meal patterns for diverse age groups.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.154-170
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• 2015

In this study, the real state of local foods was examined targeting Gyeongju citizens to help in developing distinguishing foods and to promote cultural to excellence of local foods widely. Ultimately, this study aims to promote cultural excellence of Gyeongju's local foods widely by examining the kinds of local foods in Gyeonggju area. In addition, current study was conducted to provide basic data of local foods which inherit and develop our precious assets, in order to keep up with the Korean Wave as well as globalization. For this study, a survey was performed with the 274 sample of local food consumers, and analyzed the data using descriptive, cross tabulation analysis, and t-test. Results shown that Janchi guksu(banquet noodles) and Jeonbok juk(abalone rice porridge) obtained the highest awareness and preference when awareness and preference of Gyeongju local foods were analyzed depending on the marital status. Significant implication in the study is that there is a need to develop and promote local foods and open local food restaurants for local residents. More discussion and limitations are suggested.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.40 no.1
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• pp.37-44
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• 2014

Preservatives such as paraben, phenoxyethanol, and chlorphene are commonly used in cosmetics thanks to cheap price and good antiseptic effect. Recently, consumers' concerns about their possible toxicity and skin irritation forced them to be replaced with straight 1,2-alkanediols. However, as the alkanediols may also irritate skin, limited amount of them should be used in cosmetics. Three 1,2-alkanediols including 1,2-pentanediol, 1,2-hexanediol, and 1,2-octanediol in cosmetics were analyzed simultaneously by gas chromatogrphy with flame ionization detector. As a result of method validation, the specificity was confirmed by the calibration curves of 1,2-pentanediol, 1,2-hexanediol, and 1,2-octanediol showing good linearity correlation coefficient of above 0.999 over the concentration range of $100{\sim}1,200{\mu}g/g$. The limit of detection (LOD) and quantification (LOQ) of 1,2-pentanediol, 1,2-hexanediol, and 1,2-octanediol were 31, 40, and $19{\mu}g/g$ and 98, 108, and $57{\mu}g/g$, respectively. The precision (Repeatability) of the amount in cosmetics showed less than 2.0%. Relative Standard Deviation (% RSD) and the Accuracy (% recovery) of the amount in cosmetics showed 99.3 ~ 103.3, 99.4 ~ 106.7, 97.5 ~ 107.3% respectively. As a result, simultaneous analysis of antimicrobial three 1,2-alkanediols in cosmetics were possible. This method can be utilized in accurate quantitative analysis of 1,2-alkanediols in cosmetics.