• Mycobiology
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• v.46 no.1
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• pp.24-32
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• 2018

Improper disposal of herb residues in China has caused severe problems to the surrounding environment and human safety. Three herb residues, i.e., compound Kushen injection residues (CKI) and part one and part two of Qizhitongluo Capsule residues (QC1 and QC2, respectively), were used for the cultivation of Pleurotus ostreatus. The effect of the supplementation of corncobs (CC) with different herb residues on yield, nutritional composition, and antioxidant activity of P. ostreatus was investigated. Compared to the control, the higher mycelial growth rate was observed on substrates CC +30% CKI and CC +30% QC1, while the higher yield was obtained from substrates CC +30% QC2 and CC +30% CKI. Moreover, chemical analysis of fruit bodies revealed that the addition of herb residues to CC significantly increased proteins, amino acids, ashes, minerals (Na and Ca), and total phenolic contents but significantly reduced carbohydrates and $IC_{50}$ values of DPPH radicals. In addition, no heavy metals (Pb, Cd, and As) were detected in the fruiting bodies harvested from different substrate combinations. These results demonstrated that mixtures of CC with herb residues might be utilized as a novel, practical, and easily available substrate for the cultivation of P. ostreatus, which is beneficial for the effective management of herb residues.

• Journal of Genetic Medicine
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• v.19 no.1
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• pp.27-31
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• 2022

X-linked dominant hypophosphatemic rickets are the most common form of familial hypophosphatemic rickets resulting from hypophosphatemia caused by renal phosphate wasting, which in turn is a result of loss-of-function mutations in PHEX. Herein, we report a 39-year-old female with short stature and skeletal deformities and 12-month-old asymptomatic daughter. The female has a history of multiple surgical treatments because of lower limb deformities. Her biochemical findings revealed low serum phosphorus levels with elevated serum alkaline phosphatase activity and normal serum calcium levels, suggesting presence of hypophosphatemic rickets. To identify the molecular causes, we used a multigene testing panel and found a mutation, c.667dup (p.Asp223GlyfsTer15), in PHEX gene. To the best of our knowledge, this is a novel mutation. A heterozygous form of the same variant was detected in daughter, who showed no typical symptoms such as bow legs, frontal bossing, or waddling gate, but presented early signs of impaired mineralization in both X-ray and biochemical findings. The daughter was initiated onto early medical treatment with oral phosphate supplementation and an active vitamin D analog. Because the daughter was genetically diagnosed based on a family history before the onset of symptoms, appropriate medical management was possible from early infancy.

• Journal of Engineering Education Research
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• v.26 no.6
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• pp.62-70
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• 2023

The purpose of this study is to derive implications for improving related policies and evaluation criteria in the future by analyzing trends of evaluation criteria for industry-university cooperation in Korea. For this purpose, five surveys on industry-university cooperation by government departments, major general university evaluations, and evaluation indicators of specialized industry-university evaluations by the Ministry of Education were analyzed. As a result, most of the evaluation criteria for domestic industry-university cooperation have been composed of quantitative indicators and have a limited character as quantitative performance management for government projects. Although the Ministry of Education's evaluation criteria for industry-university cooperation projects has gradually changed to a segmented index considering universities, industries, and regions, it needs to be supplemented for sustainability of industry-university cooperation. In order to promote sustainable industry-university cooperation in the future, it was suggested that first, it is necessary to supplementation of qualitative Indicators considering each university's characteristics, second, the composition of indicators related to reflect on demand in the process of the cooperation, and third, to build a virtuous cycle system for future operation of evaluation criteria.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.7
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• pp.956-961
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• 2012

Eight male cattle of Local Yellow breed with an average live weight of 121 kg and an average age of 18 months were used to evaluate the effects of different levels of sun-dried cassava foliage supplementation (Manihot esculenta) on intake, digestibility and N retention. Rice straw ad libitum and para grass (Brachiaria mutica) at 1% DM of BW comprised the basal diet. The study was arranged as a $4{\times}4$ double Latin square design, with cassava foliage contributing 0, 0.8, 1.6 or 2.4 g CP/kg BW. The cattle selected cassava leaves in preference to petioles. Petiole intake decreased from 64 to 48% of offered petioles when the cassava foliage proportion increased from the lowest to the highest level. The cattle consumed all the leaves at the two lower levels of cassava foliage inclusion and 91% at the highest level. Rice straw intake decreased significantly as the level of cassava foliage increased. Intake of DM, OM, NDF, and ADF increased significantly with increasing intake of cassava foliage. Daily DM intake per 100 kg BW increased from 2.7 to 3.2 kg with increasing cassava foliage intake. No effect on CP digestibility was detected when the level of cassava foliage increased. Digestibility of DM, OM, NDF and ADF was significantly higher in the group fed no cassava foliage than in the other groups. N retention increased from 16 to 28 g/d with the first level of cassava foliage inclusion, but levelled out at the two highest levels. N excretion increased in both faeces and urine as a response to higher intake of cassava foliage. Maximum N retention occurred when 40% of total N intake came from cassava foliage (equivalent to 1.3 g CP/kg BW).

• Convergence Security Journal
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• v.15 no.3_1
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• pp.31-39
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• 2015

The Female workforces opened the combatants which was not allowed so far including the artillery in the army, air defense, and etc. to the woman soldier in 2014. I exceeded 10,000 people in 2015 and it is in the plan to be expanded to 4,450 officers, 6,374 noncommissioned officers in 2017. A navy is the plan which selects the woman officer to board a submarine since 2017 and which I board over 3,000 t level in a submarine. But the institutional supplementation about this is insufficient although the woman soldier increased depending on the policy's decision. The role of the woman soldier was expanded and it was the time when the system developmental about the woman soldier management which is consistent with the future war aspect will have to be guaranteed, and the clear standard including the post circulation to the starting in advance of the woman soldier and human resource expansion and treatment, and etc. is required. I supplement the current regulation which I am applying as man soldier Army and the same standard although the woman soldier and man soldier Army has a difference and I analyze the phenomenon and the developmental solution should be suggested about the woman soldier people management.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.882-890
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• 2008

The present study investigated the influence of different volumes of red hot pepper juice on the quality characteristics of fresh Pasta noodle. Supplementation with 0% (control), 2.5%, 5%, 7.5%, or 10% red hot pepper juice produced similar gelatinization characteristics of peak viscosity, temperature at peak viscosity, hot paste viscosity and numerical value of breakdown. However, increasing concentrations of red hot pepper juice produced progressively and significantly low cold paste viscosity and setback. The chromaticity of wet and cooked noodles was significantly lower in L value and significantly higher in +a and +b values with increasing volumes of red hot pepper juice. The texture of fresh noodles displayed no significant differences in hardness, adhesiveness and chewiness. The springiness and cohesiveness were lower and higher with the increase of added red hot pepper juice, respectively, but the differences just attained significance. For cooked noodles, adhesiveness, springiness, cohesiveness and chewiness tended to be higher with increasing volumes of red hot pepper juice, but again the differences just attained significance. Cooking characteristics of weight, volume, moisture absorptive power and turbidity decreased with increasing volumes of red hot pepper juice. Sensory characteristics of acceptability including appearance, color, flavor, taste, texture and overall-acceptability improved with increasing red hot pepper juice volume, in particular with 5% and 7.5%. Amylograph characteristics for initial paste temperature positively correlated with the texture characteristics for chewiness (p<0.05). Negatively correlated amylograph parameters included texture for springiness with for peak viscosity (p<0.01), texture for adhesiveness with hot paste viscosity (p<0.01) and breakdown with texture for adhesiveness, cohesiveness and chewiness (p<0.05).

• The Journal of Korean Institute for Practical Engineering Education
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• v.2 no.2
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• pp.23-29
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• 2010

In this study, there is a modeling for the procedure and operational method of the project based capstone design and related products which are a certificate of graduate status, and those results were evaluated by self-review and the performance assessment. Finally, the improvements in the operating management method are proposed. Before one semester by the end of to the assessment, the design thesises of capstone results are fixed to the 15 sets by 2 people in each group. All teams are satisfied the criteria of evaluation, and they all got a grad over 60 points. The mean value of their's score are similar to the average of recent 5 years. The results of self-evaluations and questionaries indicate a totally self-satisfied(3.8~4points out of 5), but the weak parts of this procedure are known as the area of plan making and Implementation. Also, there are some problems associated with a group of people into a team by the human relation rather than knowledge based mutual supplementation.

• Food Science and Biotechnology
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• v.14 no.6
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• pp.828-831
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• 2005

The content of vitamin $D_2$, including its precursor ergosterol, was determined in some cultivated mushrooms to manufacture fortified Doenjang (Korean traditional soybean paste) with vitamin D by supplementation with mushroom. Ergosterol was the most abundant sterol in the mushrooms (50 to 140 mg/100 g dry weight) but the ergocalciferol portion made up only 0.065% (Pleurotus eryngii) to 2.5% (stipe part of Lentinus edodes, shiitake) of the total vitamin $D_2$ of each mushroom. Changes in these compounds in L. edodes caused by UV or solar irradiation were also evaluated. Ergocalciferol content in the pileus part of L. edodes went up to $424\;{\mu}g/100\;g$ dry weight and ergosterol levels reached 139.3 mg per 100 g dry weight at maximum levels. Ergocalciferol content increased about 50% when exposed to solar radiation and increased 377% with UV irradiation. These compounds level in Doenjang was enriched as much as supplied UV irradiated L. edodes powder to before fermentation, and the supplemented mushroom did not influence the palatability of Doenjang.

• Korean Journal of Environment and Ecology
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• v.25 no.3
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• pp.432-441
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• 2011

This study attempted to investigate and analyze the difference of recognition between local residents and tourists, with the parks where tourists visit much and tried to make promotion of park utilization and available way of park management. Data were collected from 222 visitors in Wolmi park from May 1 to May 4, 2009 through field questionnaire. The results of this research were as follows. First, the local residents and tourist showed the difference in terms of use of parks. For the additional facilities, the local residents and tourists had different point view. While local residents responded that the supplementation of relaxation facilities, was the most important, the tourists selected the sign board providing the information about the parks as the most important factor. Secondly, in accordance with the awareness survey on the tourist spots for the spatial link between Wolmi Park and other areas, the local residents and the tourists demonstrated the difference in the satisfaction on Wolmi-Do tourist spot and what to improve.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.406-412
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• 2010

This study was conducted to investigate the effects of saltwort on the quality characteristics of tofu. In addition, we examined the potential for commercialization of tofu containing saltwort. For this study, saltwort was added to tofu at 0%, 4%, 8%, 12%, 16% and 20% and quality and sensory tests were administered. Analyzing the mineral contents of saltwort juice, K was present in the greatest amount, followed by Mg, P, Ca, and F (in decreasing order). There were significant differences in yield rates and turbidity between the groups. Acidity was highest in the control group, and acidity and volume of tofu tended to decrease with an increase in saltwort powder. L value and a value decreased as the content of slaltwort powder increased, but b value increased with increasing saltwort powder concentration. Hardness, chewiness, and gumminess were rated higher in the control and the 4% supplement groups than the others groups. In the sensory evaluation, cross section and soybean flavor were the highest in the 4% saltwort supplement group, and the presence of an "off-flavor" increased with the content of saltwort powder. The saltiness score was highest in the 20% supplement group. The 4% and 8% supplement groups were favored in the "feel after swallowing" assessment. Softness was the lowest in the 20% supplement group, and the 4% supplement group had the highest overall acceptability. As demonstrated by these results, the addition of saltwort positively affected the overall sensory evaluation of tofu and supplementation with saltwort at 4% and 8% might be considered the most appropriate choices. In conclusion, saltwort tofu expected to increase the functionality of new products, particularly with respect to product variety and health improvement.