• The Journal of the Convergence on Culture Technology
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• v.6 no.2
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• pp.299-304
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• 2020

This paper considers the research content and its historical significance of the Study of Nature conducted by John Ruskin(1819-1900) who had a profound influence on art, architecture, social reformation, and preservation of natural environment in Great Britain. Because Ruskin's Study of Nature would be the key to understand totally the implicative meaning of his various academic trials for integrating a wider contexts among human, culture, and society, without being bound by the rules of conventional disciplines. For Ruskin, 'Nature' is defined as 'a system' governing every aspects of human and non-human beings, formulating certain laws of composition. This system has an ecological quality to form a state of harmony by internal interaction and process. Such organic quality of nature worked as 'a metaphor' in Ruskin's research practices. Therefore, Ruskin's Study of Nature would be the conceptual basis for organizing and connecting its various elements of Ruskin's spiritual world.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.6
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• pp.608-617
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• 2004

This study is conducted to find out the appropriate preparing method and fermenting condition through analysis of physicochemical, microbiological, sensory evaluation of Myungtae sikhae, Korean fermented fishery food which was prepared in simplified and conventional methods. During the fermentation of sikhae at 4℃, pH was decreased gradually, but acidity was increased and salinity was steady state. In this aspect, no significant difference was revealed between sikhae prepared in simplified and conventional methods. Under fermentation at 20℃ and kept at 4℃, pH was decreased to 4.6～4.9 for 15～20 days fermentation with steady state of salinity. However, acidity was changed in conversely. The content of reducing sugar with rapidly decreasing in the beginning of fermentation was continually decreased. The propagation of microorganism in th sikhae depends on the fermentation temperature rather than the preparing methods. Generally low propagation of microorganism began to increase gradually in the sikhae fermented at 4℃ comparing to that fermented at 20℃. In the sikhae fermented at 20℃ and kept at 4℃, the total count including lactic acid bacteria, was rapidly increased after 5 days' fermentation of sikhae is dominated by Lactobacillus sp. and the unique flavor and organic acid were contributed by this flora with Leuconostoc. sp. By the sensory evaluation, the best flavor was revealed in the sikhae, prepared in simplified method fermented for 30 days at 4℃. Until 20 days, sikhae fermented at 20℃ revealed higher score than fermented at 4℃. General preference for the sikhae fermented at 4℃ for 15 days prepared by simplified method and those fermented at 20℃ for 10 days. The sikhae, fermented at 4℃, showed less difference between preparing methods and preferable acceptability after being 25 days. The best acceptability of sikhae fermented at 20℃ showed after 15～25 days. In the final conclusion, the appropriate preparing method of sikhae is to use frozen Alaska pollack with simplified method and fermented at 20℃ for 5 days and then kept at 4℃.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.886-894
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• 2012

For the development of Moru wine with enhanced sensory qualities, Moru (Vitis amurensis) wines were fermented with pine needles from Pinus densiflora Siebold et Zuccarini to make Moru-pine wine or medicinal herbs from Astragali Radix and Viscum album to make Moru-herb wine. Moru without pine needles or medicinal herbs was included as a control. Pine needles and Astragali Radix/Viscum album delayed the fermentation of Moru wine, but after 40 days of fermentation and aging, final ethanol contents, pH, acidity, and the sugar/organic acid content in these kinds of Moru wines had no differences. The final ethanol level and acidity of Moru wines were 11.5~12.9% and 1.1~1.2%, respectively, but any sugars (glucose, fructose and sucrose) were not detected in all Moru wines. These results are consistent with the general characteristics of Moru wines, which have a high acidity and low sugar contents. Relatively low browness and antocyanins were detected in Moru-herb wine decreasing its chromaticity in a sensory test. Overall, the supplements of Astragali Radix/Viscum album reduced the color of normal Moru wine, which might be applied toward the development of conventional Moru wines.

• Food Science and Preservation
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• v.14 no.5
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• pp.552-556
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• 2007

The effects of alcohol concentration (30% 45% and 60%) on quality changes of maesil (Prunus mume) liqueur during leaching and ripening for 5 months were examined. Total acidity, pH and color of the liqueur generally increased with an increase alcohol concentration for 2 months. Thereafter the significant change did not occur. The contents of reducing sugar and polyphenol in the liqueur increased with an increase alcohol concentration and ripening periods. The major components of free sugar in maesil liqueur were fructose, glucose, sucrose and maltose. The content of fructose and glucose were higher than those of sucrose and maltose regardless alcohol concentration. Sucrose and maltose did not detect in the liqueur after leaching and ripening for 2 months. The major components of organic acid in maesil liqueur were citric, lactic, malic, and acetic acids. The optimal alcohol concentration was 45% and the duration of leaching and ripening was about 2 months for production of high-proof maesil liqueur.

• The Korean Journal of Ecology
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• v.21 no.5_1
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• pp.465-473
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• 1998

This study was carried out to investigate the developmental process of plant community during the secondary succession and changes of soil properties in the burned areas lapsed 28 years after the forest fire in Mt.Palgong. The forest fire occurred on March, 1969 and the red pine (pinus densiflora) forest and its floor vegetation were burned down. The results are summarized as follows: the floristic composition of burned and unburned areas were composed of 49 and 48 species of vascular plants, respectively. The dominant species based on SDR4 of the burned sites were Lespedeza maximowicxii(87.75), Carex humilis (62.94), Rhododendron schippenbachii(55.78) and Miscanthus sinensis var.purpurascens (51.94). In contrast, Pinus densiflora (81.17), Quercus serrata (53.58)m Carex humilis (53.11) and Miscanthus sinenis var. purpuracens (52.42) were dominant in the unburned area. The biological spectra showed the $H-D_1-R_5-e$ type in both areas. The indices of similarity (CCs) between the two areas were 0.80. Degree of succession (DS) was 734 in the burned area and 809 in the unburned area. The species diversity (H) and evenness indices (e) in the burned and unburned areas were 2.05, 2.13 and 0.53, 0.55, respectively. Dominance index (C) in the burned and unburned areas were 0.30 and 0.32, respectively. Soil properties such as soil pH, content of organic matter, total nitrogen, total carbon, exchangeable potassium, sodium, calcium, and magnesium in burned area were comparatively higher than those of unburned area. Monthly changes of soil properties were of little significance except for some cases. These results suggest that there was relationship between trend of vegetation recovery and the changes of soil properties after the forest fire. Mixed forestation of fire-resistant species and nitrogen fixation species will be effective for reforestation after the forest fire.

• Journal of Environmental Science International
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• v.19 no.7
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• pp.843-848
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• 2010

This study focused on the characteristics of change soil water with respect to soil thickness and soil mixture ratio, in order to effectively carry out an afforestation system for a roof with a low level of management and a light weight. Soil hardness tended to increase as sand particle was increase regardless soil thickness and soil porosity had more higher artificial soil than natural soil mixture. In case of soil pH, natural soil mixture had between 6.7 and 7.4, and artificial soil mixture had 6.0~6.8. Organic matter, electrical conductance and exchangeable content were highest in $L_{10}$, which it had the highest leafmold ratio. Soil moisture tension(kPa) in 15cm soil thickness was observed natural soil mixture had a considerable change but artificial soil mixture had a gradual change when non-rainfall kept on. In the experimental $L_{10}$, $S_{10}$, $S_7L_3$ and $S_5L_5$ object, the amount of moisture tended to rapidly decrease. However, in the experimental $P_7P_1L_2$, $P_6P_2L_2$, $P_5P_3L_2$ and $P_4P_4L_2$ objects, which contained pearlite and peat moss, the amount of moisture tended to gradually decrease. As a result, the use of a artificial soil mixture soil seems to be required for the afforestation of a roof for a low level of management.

• Culinary science and hospitality research
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• v.15 no.1
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• pp.59-66
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• 2009

To investigate the physicochemical characteristics of garlic(Allium sativum L.), general composition, mineral, vitamin C, free sugar and total acidity were determined in nine sample groups from Daejeong Jeju(DJ; Alttre, Gasiorum, Seoyukgaeri), four from Korea domestics(KD; Danyang, Uiseong, Taean and Namhae), and one from China. The average composition of the group from DJ included 63.0% of water, 35.6% of organic matter, and 1.40% of inorganic matter, which were similar to that of the group from KD. The contents of magnesium, phosphorus and sodium in the group from DJ were higher than those of the group from KD, whereas the contents of iron and calcium and total acidity showed a similar level. The mean vitamin C concentration in the group from DJ, especially from Alttre, was much higher than that in the groups from KD and China. It was also observed that the free sugar content of the group from DJ(Alttre) was the highest of all other garlic groups except that from China. In conclusion, the nutrient profiles of garlic groups from Daejeong Jeju are so comparable to those from Korean domestics, and so Daejeong Jeju should be recommended as the garlic cultivation area with acceptable quality.

• Journal of the Korean Ceramic Society
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• v.50 no.6
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• pp.454-459
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• 2013

Recently, remote phosphors have been reported for application to white LEDs to provide enhanced phosphor efficiency compared with conventional phosphor-based white LEDs. In this study, a remote phosphor was produced by coating via screen printing on a glass substrate with different numbers of phosphor coating. The paste consists of phosphor, lowest softening glass frits, and organic binders. The remote phosphor could be well controlled by varying the phosphor content rated paste. After mounting the remote phosphor on top of a blue LED chip, CCT, CRI, and luminance efficiency were measured and values of 5300 K, 62, and 117 lm/W were respectively obtained in the 80 wt% phosphor with 3 coating layers sintered at $800^{\circ}C$.

• The Korean Journal of Rehabilitation Nursing
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• v.8 no.2
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• pp.129-138
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• 2005

Purpose: Irritable bowel syndrome (IBS) is frequently yet little understood disease. Review was performed to promote understanding on the characteristics, pathophysiology, and risk factors of IBS. Content: IBS is characterized by abdominal discomfort associated with pain and altered bowel function; structural and biochemical abnormalities are absent. Generally IBS is more prevalent in women and people with higher educational and social background, but there are some controversies. IBS is diagnosed by the Rome II or Manning criteria after excluding organic gastrointestinal diseases. The pathophysioloy is explained by abnormal control mechanism of central and enteric nervous system. Mucosal immunity, secretions, and neurotransmitter are also associated with the hypersensitivity and motility change of bowel function. Stress is known as a major triggering factor and contributed to symptoms. Other risk factors are genetic elements, childhood experiences, inflammation, anxiety, depression, diet, and sleep disorders.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1059-1063
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• 2005

In the absence of organic solvent, di- and mono-acylglycerol enriched functional oil was produced by lipase-catalyzed glycerolysis in a stirred tank batch reactor. After glycerolysis for 48 hr, functional oil consisted of $47.1\%\;TAG,\;33.6\%\;DAG,\;and\;18.7\%$ MAG. In MAG and DAG, docosahexaenoic acid was found as $10.7\%\;and\;8.1\%$, respectively. During the reaction, total tocopherol content decreased, and $0.065\%$ tocopherols were existed in the functional oil produced after 48hr reaction.