• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.382-388
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• 1994

Because of its restrictive harvest from spring to summer, It is necessary to preserve raw ascidians, Halocynthia roretzi, for the purpose of processing regardless of season. We evaluated low Temperature tolerance of ascidian and conditions for cold storage to secure the quality of the stock. To retard the browning of meat rapidly occurred after sucking, ascidians were blanched for 10 seconds in 10% boiling salt solution or dipped for 60 seconds in 0.2% $NaHSO_3$ solution, respectively. The samples were stored in ice, at $-17^{\circ}C$ or $-35^{\circ}C$ for 85 days, respectively. Changes in VBN, glycogen, brown pigment formation, total carotenoid, nucleotides and their related compounds during the storage were determined, and sensory evaluation of quality was also practiced. VBN and brown pigment formation were rapidly increased. Glycogen was gradually decreased and then not detectable after 85 days in case of ice storage. Lipophilic brown pigment was higher than hydrophilic and rapidly increased during storage. The result of sensory evaluation showed that the ascidian treated in 0.2% $NaHSO_3$ was good for 85 days of storage at $-35^{\circ}C$ . Judging from the results of chemical experiment and sensory evaluation, the quality of ascidian treated in 0.2% $NaHSO_3$ and stored at $-35^{\circ}C$ was better than that of other samples.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.3
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• pp.625-633
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• 2015

Olive flounder (Parlichthys olivaceus) is a large carnivorous fish that live at coastal area and shallow seas in Korea. It was good texture and clean taste because of a high collagen content and low lipid content. More than 70% of olive flounder annual production was traded alive, consequently processing food product from olive flounder is rare to be towed. This study was conducted to investigate the best method of olive flounder cutlet processing. Clean fillet (headless, skinless and contain no viscera part) of olive flounder were divided into 5 portion. Every 100 g of olive flounder meat was wrapped with vinyl then flatten with meat hammer. Flatten fillet then was coated with wheat flour, and seasoned with salt and pepper. These were then coated with egg wash and bread crumbs. Two different method of processing was to make this olive flounder cutlet. Cutlet-1 was fried for 1 min in olive oil, then kept in polyethylene film vacuum packaging ($20{\times}30{\times}0.05mm$) and stored at $-20^{\circ}C$ for 7 days. After 7 days the cutlet was thawed and heat up in microwave for 2 min (Sample-1). The other proup is cutlet-2, which is directly stored in polyethylene film vacuum packaging at $-20^{\circ}C$ for 7 days then thawed and fried for 1 min in olive oil (Sample-2). The factors such as pH, TBA value, amino-N, free amino acid, chemical composition, color value (L, a, b), texture profile, sensory evaluation and viable bacterial count of the olive flounder cutlet (Sample-1, Sample-2) were measured. From the result of sensory evaluation, Sample-2 showed a little high scores than Sample-1. But there was no significant differences in color, odor, taste, texture and overall acceptance between Sample-1 and Sample-2 products.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.4
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• pp.1084-1091
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• 2015

Aquaculture of olive flounder started in the middle of 1980's and now farming has been taken place in many places along the coastal line in Korea. The taste of olive flounder has a good chewy texture because of high collagen content, low fat content, so it is popular for sliced raw fish. Olive flounder is popular among Koreans but the consumption pattern is uniformly so as to be used as sliced raw fish but not other ways. So, now there needs to develop high valued-processed food using olive flounder. This study was set to investigate the processing of terrine by using olive flounder, in which terrine is French style meat loaf that is well favored around the world. In this study, terrine was prepared by chopping olive flounder meat with 39 g egg white and 10 mL fresh cream (per 50 g fillet) and then seasoned with 5 mL lemon juice, 5 mL brandy, 0.05 g salt and 0.05 g pepper. The 25 g of dough was placed on a vinyl wrap, put with 2 g cheese, and layered an another 25 g dough, and then rolled up and wrapped by aluminium foil. Two different cooking methods were used for terrine processing in this study. Terrine-1 was cooked by vacuum sealed in polyethylene film ($20{\times}30{\times}0.05mm$) after boiling for 5 min and stored at $-20^{\circ}C$ for 7 days. Terrine-2 was prepared by vacuum sealed in polyethylene film ($20{\times}30{\times}0.05mm$) and stored at $-20^{\circ}C$ for 7 days. After 7 days, Terrine-1 was thawed and then heated up in microwave for 2 min (Sample-1), while Terrine-2 was thawed and then boiled in water for 5 min (Sample-2). Viable bacterial count, chemical composition, pH, salinity, hardness, TBA, free amino acid content, and sensory evaluation were measured for both Sample-1 and Sample-2. Especially, the scores of sensory evaluation of Sample-2 is slightly higher than that of Sample-1. On the other hand, there were no significant differences on color, odor, taste, texture, and overall acceptance between Sample-1 and Sample-2.

• Journal of agricultural medicine and community health
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• v.30 no.1
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• pp.101-111
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• 2005

Objectives: This study was to evaluate the compliance of hypertensive patients and its related factors registered at Community Health Practitioner Post(CHCP). Methods: 304 patients were interviewed by trained nursing students during one month(June~July 2004). The questionnaire included general charactristics, knowledge of hypertension, health education experience, constructs of Health Belief Model, self efficacy and so on. Compliance group was defined "having regularly medication and good life style". Good life style included regular exercise, non-smoking, little alcohol, low salt diet, weight control. Results: In compliance group 90.3% of man and 93.3% of woman were regularly taking hypertensive medicine, and 45.2% of man and 56.4% of woman were having good life style (compliance group). In both man and woman, the group of higher education were more compliance group, but were statistically significant were in man(p<0.05). In woman, the compliance group have significantly higher score in knowledge of hypertension(p(0.05). The compliance group have significantly higher self-efficacy score in both man and woman (p<0.05). In Health Belief Model, susceptibility and benefit were statistically significant in man, seriousness, benefit and barrier in woman(p<0.05). In multiple logistic regression analysis, education level and self efficacy in man and knowledge of hypertension, self-efficacy and benefit in woman were significant variables (p<0.05). Conclusions: It is very important to evaluate and modify life-style adding to having regularly medication in hypertensive patients registered at CHCP. To this, health education programs about benefit to compliance and the methods to improve self-efficacy should be developed for this patients.

• Korean Journal of Soil Science and Fertilizer
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• v.43 no.1
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• pp.16-24
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• 2010

Effect of flooding on the desalting efficiency and the growth of sudan grass, barnyard grass, sesbania and corn was studied in a sandy soil of the Iweon reclaimed tidal land. Flooding plots were treated by 400 (one time flooding), 800 (two times flooding), and 1,200 mm(three times flooding) of water, respectively, and then soil salinities of the treated plots were compared with salinity of the control plot (not flooded) for estimation of desalting effect. Desalting ratio of 1,200 mm treatment was 78.3% for depth 0-20 cm, 70.5% for depth 20-40 cm and 60.8% for depth 40-60 cm, and then the soil salinity reached at 3~6 dS $m^{-1}$. Consequently, it was considered that sandy saline soil was satisfactorily desalted for upland crops to be cultivated by 1,200 mm flooding, but insufficiently desalted by 400 mm and 800 mm flooding because of high salinity ranged 5~14 dS $m^{-1}$ even after flooding treatment. In addition, it was estimated that soil salinity should be controled lower than 7.7 dS $m^{-1}$ in order to obtain more than 80%of crop emergence when four crops are simultaneously cultivated by inter- or mixed cropping in a field. Dry matter yields (kg $10a^{-1}$) was 1,068 for sudan grass, 696for barnyard grass, 1,426 for sesbania, and 1,164 for corn by 1,200 mm flooding treatment, but only 46.8~74.3% by 800 mm flooding treatment and 2.9~25.5% by 400 mm flooding treatment. Therefore, it is concluded that the flooding treatment more than 1,200 mm is necessary for satisfactory desalinization in order for the low salt tolerance crops to be cultivated in the sandy reclaimed tidal land.

• Proceedings of the Ginseng society Conference
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• 2007.05a
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• pp.23-24
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• 2007

Purpose: 인삼이 항당뇨 활성을 가진다는 연구가 많은 연구자들에 의해 진행되었고, 이는 인삼의 구성 성분 중 ginsenoside에 기인한다는 보고가 있다. 본 연구는 ginsenoside의 항당뇨 작용기전을 in vitro에서 알아보고자 3T3-L1 지방세포에서 glucose uptake와 췌장 베타세포인 HIT-T15 세포에서 insulin 분비 효과를 확인하였다. 이를 위하여 인삼을 식초로 처리한 긴삼의 70% MeOH 분획으로부터 protopanaxadiol 계인 ginsenoside $Rb_2$, $Rg_3$ 그리고 protopanaxtriol 계인 $Rg_2$를 분리하여 본 실험에 사용하였다. Method: Ginsenoside $Rb_2$, $Rg_2$, $Rg_3$가 지방 세포에서 glucose uptake에 미치는 효과를 확인하기 위하여 3T3-L1 세포를 DMEM (Dulbecco's Modified Eagle's Medium) 배지에서 분화 유도시켰으며 3T3-L1 preadipocyte가 80% 정도 자라면 분화 유도 배지 (5% fetal bovine serum (FBS), 0.5 mM isobutylmethylxanthine (IBMX), 1 mM dexamethasone 그리고 $10{\mu}g/ml$ insulin가 포함된 DMEM)로 4일, $10{\mu}g/ml$ insulin가 포함된 DMEM으로 2일, FBS만 포함된 DMEM으로 2일 배양하여 총 8일 동안 분화를 유도하였다. 분화 유도된 3T3-L1 adipocytes 에 각각 $Rb_2$, $Rg_2$, $Rg_3$를 $20{\mu}M$로 처리하여 16시간 배양하여 low glucose DMEM에서 3시간 배양한 후에 $37^{\circ}C$에서 insulin 10 ng/ml 과 각각 $Rb_2$, $Rg_2$, $Rg_3$가 포함된 Krebs Ringer Hepes buffer(KRP buffer)에서 20분간 배양하였다. 2-deoxy-D-[$^3H$]-glucose를 넣고 10분 후에 차가운 PBS로 반응을 종결시켜 lysis buffer로 cell을 모은 후 scintillation counter를 이용하여 glucose를 측정하였다. Insulin 분비 효과는 HIT-T15 세포와 일차 배양한 흰쥐 소도세포(islets)를 사용하여 확인하였다. HIT-T15 세포는 24 well plate에 well 당 $2{\times}10^5$ 개씩 분주하여 24시간 동안 배양한 후 시료를 처리하였으며 소도 세포는 Sprague-Dawley rat의 췌장에 collagenase가 포함된 Hanks' Balanced Salt Solution(HBSS)을 주입하여 분리하고 islets을 얻었다. 분리한 소도세포를 $1{\sim}2$일 동안 배양하여 $Rb_2$, $Rg_2$, $Rg_3$가 각각 $20{\mu}M$의 농도로 첨가된 insulin 측정용 buffer인 Krebs-Ringer buffer (KRB+0.3% BSA, KRBB)에 $37^{\circ}C$에서 1시간 incubation 시킨 후 배양액으로 분비된 인슐린의 양을 측정하였다. 한편 ginsenoside의 인슐린 분비 촉진 기전을 알아보기 위한 실험에서는 ATP-sensitive $K^+$ channel opener인 diazoxide (0.5 mM)가 ginsenoside에 의해 촉진된 인슐린 분비를 억제하는지 살펴보았다. Result: glucose uptake assay 에서는 $Rg_2$가 가장 크게 glucose uptake를 증가시켰고 $Rb_2$, $Rg_3$는 그 활성이 크지 않았다. 한편 Insulin 분비 효과는 diol계인 $Rg_3$에서 용량 의존적으로 인슐린의 분비를 촉진시켰으며 $20{\mu}M$ 농도에서 대조군과 비교해 1.5배 이상의 분비 촉진 효과를 보였고 triol계인 $Rg_2$ 에서는 이러한 효과가 나타나지 않았다. $Rg_3$의 인슐린 분비 촉진 기전을 0.5 mM 의 diazoxide를 이용하여 확인한 결과 $Rg_3$에 의해 촉진된 인슐린 분비를 감소시켰다. 이로 미루어보아 $Rg_3$의 인슐린 분비 촉진 기전은 ATP-sensitive $K^+$ 채널의 봉쇄에 의한 것임을 확인할 수 있었다.

• Journal of the Korean association of regional geographers
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• v.4 no.2
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• pp.165-182
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• 1998

When tour site is being used by people for the destination of tour, it has a life, or it will lose its life as a tour site. Therefore this paper aims to, based on Butler's theory, has chosen 46 hot spring spots in Korea which are legally assigned and presently running, and tried to analyze the life cycles, the stage of dispositional characteristics, and visitors' favoritism, and to try to find activating method which is not decline. Out of 46 spots, 29 Places were found on the stage of development, which took high percentage, 4 were on the growing stage, 5 were on the mature stage, 5 were on the stagnation or decline stage and the rest 3 were on the stage of rejuvenation. Geographically, Korean hot springs were located on the plain or mountainous areas mostly, and less of them were on hills and coast lines. In water quality, most of places had simple water while the places with salt and sulfur contained water were marked low rate. The temperatures of hot spring water were variable between $25^{\circ}C{\sim}78^{\circ}C$, but the older hot springs were hotter than new ones. After observing the relationship between disposition characteristics and life cycles, the geographical locations and the matter of approach were found as majour influential factors to the life cycles of them. The type of mountainous areas were observed slow progress in life cycle, due to traffic problem, until the road expansion or pavement work were done. Meanwhile, the suburban ones adjacent to big cities were favored by hot spring tourists due to their easy approach and easy traffic. The new born hot springs with such conditions have shown the fast growth. As studied above, since the hot springs were supposed to be for recuperation and vacational, a hot spring with better recreational and accommodational facilities was more favored by tourists than the one with pretty interior decorations. It was because the tour purpose of people has been switched from single purpose to multi one. Thus, the suggestion for activating a declining hot spring and bringing people in them is to develop new and attractive tour resources, expanding the related area, maintaining good quality of water, developing a complex site for long-term tour, developed traffic routs, hot spring festivals, utilizing adjacent tour resources, preparing public water supply system, and assigning as special tour zone.

• Applied Biological Chemistry
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• v.22 no.2
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• pp.109-122
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• 1979

Present study was carried out to reduce residual toxicity of BHC insecticides inherent in the organochlorine pesticides. For This end, r-isomer, the most potent insecticidal component among the BHC stereoisomers, was isolated and thus fortified by means of solvent precipitation. In parallel, 3-(2,4,5-trichlorophenyl)-1-methyl urea was prepared in good yield from technical BHC via 1,2,4-trichlorobenzene, 1,2,4,-trichloronitrobenzene, and 2,4,5-trichloroaniline. In addition, certain merit of the compound which make it possible to use as a herbicide is discussed. The results are summarized as follows; 1. Recrystallizing technical BHC from methanol-water binary solvent system, r-isomer was enriched to 49.7% at 95% recovery of r-isomer. 2. By partitioning technical BHC in 85% of methanolic solution into chloroform, r-isomer was fortified to 89.6% at 90.5% recovery of r-isomer. 3. Yield of 1,2,4-trichlorobenzene from technical BHC was greatly dependent upon concentration of alkalies and to less degree on the alkalies. 4. Surfactants, in particular cationic a quartenary ammonium salt, increased yield of 1,2,4-trichlorobenzene from technical BHC by alkaline hydrolysis. 5. Conversion of 1,2,4-trichlorobenzene to 2,4,5-trichloronitrobenzene was effected almost quantitatively utilizing $HNO_3-H_2SO_4$ nitrating agent at low temperature. 6. Yield of 91.4% was observed for the synthesis of 2,4,5-trichloroaniline by reducing 2,4,5-trichloronitrobenzene in the presence of iron turning and hydrochloric acid. 7. Overall yield based on BHC of 3-(2,4,5-trichlorophenyl)-1- methyl urea was 60.8%. 8. Inhibition effects, both germination and growth, 3-(2,4,5-trichlorophenyl)-1-methyl urea on several crops were found comparable to or more potent than those of $linuron{\circledR}\;and\;diuron{\circledR}$. In addition, it was also noted that susceptibility to the prepared compound depended upon the crops as well as specific part (shoots, roots) of the plant exposed to the chemicals.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.272-277
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• 1997

To evaluate the quality of commercial anchovy sauces, 8 varieties (2 products from the Fishery Cooperation, 2 from small companies, and 4 well-known brands) were chosen and their physicochemical and sensory properties were examined. The salinity of anchovy sauces ranged from 19.8％ to 26%, where product E was the saltiest and followed by F> H > B > E > A> C = G > D. Product D with the least salinity was turbid, rancid, and high in ammonia content, suggesting that it is difficult to control the quality of anchovy source with a low salt content. Protein content of anchovy sauces ranged from 2.51％ to 2.64%. The unit price of anchovy source A was the highest, whereas B was the lowest. Sensory evaluation scores of anchovy sauces were in the order of B > G > A > F > E > C > H > D for color, B > G = C > H > E = F > G > D for odor, E > C > F > G > H > D > B > A for saltiness, and B > A > C > H > E = F > G > D for overall acceptability. Above results suggest that product B was the best in quality as well as the cheapest among all. Based on the above results, kimchies were prepared with product A, B, C with a high sensory quality and product H with a high market occupancy, and sensory evaluation was performed. The kimchi with product C got the highest sensory score in appearance and the one with product A and H in odor. Although the kimchi with product A generally had high scores throughout the fermentation period, there were no significant differences in texture, salty taste, and overall acceptability among kimchies with different varieties of anchovy sauces.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.3
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• pp.409-419
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• 2016

The objective of this study was to investigate dietary sodium sources at the dish level in 228 university students (71 men, 157 women) in Gyeonggi-do. Daily sodium intake was estimated from a validated 125-dish frequency questionnaire. In men, body mass index, systolic blood pressure, and sodium intake were significantly higher than in women. Men showed higher sodium intake from soups, fish or shellfish dishes, meat dishes, and soybean dishes than women. The dishes that most largely contributed to daily sodium intake were Napa cabbage kimchi and ramen in both men and women. In addition, relatively higher amounts of sodium from ramen were consumed in men, whereas cookies were the 5th highest sodium source in women. In both men and women, the high sodium intake groups consumed more sodium from kimchi, dishes cooked with kimchi, dishes with broth, and salted mackerel than the low sodium intake group. There were significant differences in major dishes contributing to between-person sodium intake variations between men and women. Short rib soup for men and Korean sausage for women were the largest contributors to sodium variations, which are common dishes served with salt. Men consumed more drinks and also more sodium from drinks than women. In conclusion, there were significant differences in major dishes contributing to absolute and between-person sodium intake variations in university students between men and women. Further studies on effects of gender on blood pressure, sodium and drink intake, and obesity are necessary.