• Journal of the Korean earth science society
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• v.33 no.4
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• pp.329-336
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• 2012

In September 2009, a perfectly preserved fossil of a dinosaur egg nest was discovered in the Cretaceous formations of the Aphaedo area in Shinan, Jeollanam-do, South Korea. In order to estimate the age of dinosaur eggshells and the depositional age of the Cretaceous sediments in Aphaedo area, a whole-rock K-Ar dating was carried out on volcanic pebbles showing a sedimentary structure contemporaneous with the Aphaedo strata, acidic tuffs overlaying the strata conformably, and acidic dike rocks intrude to both of them. Volcanic rocks observed in the strata are 3-20 cm in diameter as pebbles found in lenticular conglomerate and pebble bearing mudstone strata. K-Ar whole-rock dating was performed on six different volcanic pebbles which show a sedimentary structure contemporaneous with the dinosaur egg nest contained in the strata, and all samples show Late Cretaceous ages: Cenomanian ($97.6{\pm}1.9$Ma), Coniacian ($87.6{\pm}1.7$ Ma), Santonian ($84.5{\pm}1.7$Ma) or Campanian ($82.5{\pm}1.6$, $77.3{\pm}1.5$, $75.7{\pm}1.5$ Ma). The K-Ar whole-rock age of acidic tuffs overlaying the Cretaceous formation conformably was estimated to be Campanian ($79.2{\pm}1.6$ or $77.3{\pm}1.5$Ma), when the dating was carried out under the same conditions. The acidic dike intruding both Cretaceous formation and acidic tuff showed a K-Ar whole-rock age of $70.9{\pm}1.4$Ma (Campanian). Therefore, the depositional age of the Cretaceous formation in the Aphaedo area and the time when dinosaurs lived in the study area are considered to be 77-83 Ma. Such results indicate that the ages of dinosaur eggshells from Aphaedo area can be correlated with the ages of the Seonso Formation (81Ma) with dinosaur egg nest fossils and the Uhangri Formation (79-81Ma) with dinosaur, pterosaur and web-footed bird tracks.

• Journal of Sasang Constitutional Medicine
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• v.13 no.3
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• pp.59-74
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• 2001

In oriental medicine, food are regarded as important one like medicine. Especially Sasang medicine put emphasis on diet, it regarded food as a important one by taking food according to their own constitution in the point of improving health condition and preventing diseases. In this report, the author try to find out the relationship between food preference and each suitable food according to Sasang constitution by using survey data. The results are like this. 1. In constitutional distribution patterns among 203 person(male : 118 person, female : 85 person) reveal Soyang Group 58person(28.6%), Taeum Group 61(30%) and Soeum Group 84(41.4%). And their were no significant difference in their height in all group according to gender. Compared with the other groups, When compared with the other groups on body weight and BMI, Taeum Group indicate significantly high body weight and BMI(Body Mass Index) in both gender. 2. Taeum Group show significantly high smoking rate. But alcohol drinking rates reveal no significant difference in all groups. 3. In the Survey about food preference according to the constitution, rice, Soju, watermelon show significantly high preference in case of suitable food to each group. But perilla seeds, coffee, ginger tea show insignificant results. 4. In the survey about food preference according to the constitution and sex, welsh onion, crab preserved with soysauce, beer show significantly high preference in case of suitable food to each group. But glutinous rice, cooked barley, water dropwort muchim, lettuce, dog meat, egg, yellow croaker, coffee, ginger tea, and Soju show insignificant results. 5. In the survey about food preference according to the constitution and age, rice, watermelon, onion, garlic, salt and Soju show significantly high preference in case of suitable food to each group. But sugar and perilla seeds show insignificant results. 6. In the survey about food preference according to constitution, sex and age, glutinous rice, soybean milk, banana, crab preserved with soysauce, sea cucumber, sea mustard, Soju, beer, onion, garlic, salt show high preference in case of suitable food to each group. But cooked barley, sugar, water dropwort muchim, dog meat, puffer soup and perilla seeds show insignificant results.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.991-996
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• 2003

Determination of regional microbial contamination in the process of rice rolled in dried laver (Kimbab) and effects of gamma irradiation on the improvement of hygienic quality and shelf stability were investigated. Total aerobic bacterial distribution of raw materials of Kimbab were; 10$^{6}$ ∼10$^{7}$ CFU/g in dried laver, 10$^3$ CFU/g in cucumber and below 10 CFU/g in steamed rice, ham, fried egg, and salted radish. Total coliform bacteria were 10$^3$ CFU/g in dried laver and detected below detection limit (10 CFU/g) in other raw materials. And it was arithmetically calculated that the levels of total aerobic bacteria and coliform bacteria in Kimbab does not exceed 10$^{5}$ CFU/g and 10$^1$ CFU/g under the aseptic process, respectively. However, microbial contamination levels in just prepared Kimbab in a market were about 10$^{6}$ CFU/g of total aerobic and coliform bacteria. Therefore, it was considered that microbial contamination of Kimbab is mainly originated from environmental uptake during the preparation. The representative media for putrefying bacterial growth were steamed rice. Coliform bacteria were mainly increased in ham and fried egg during storage. The bacteria in dried laver were radio-resistant and survived at 3 kGy of gamma irradiation. Coliform bacteria on EMB agar plate were eliminated at the dose of 2 kGy. The sensory acceptability of 2 kGy irradiated Kimbab was stable and the Kimbab can be preserved for 24 hour at 15$^{\circ}C$. Therefore, it was considered that optimal irradiation dose for radicidation of Kimbab was 2 kGy.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.10
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• pp.1369-1373
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• 2004

The percentages of sperm motility and normal acrosome on the liquid boar semen diluted and preserved at $4^{\circ}C$ with lactose hydrate, egg yolk and N-acetyl-D-glucosamine (LEN) diluent were significant differences according to preservation day and incubation time, respectively. The sperm motility steadily declined from 96.9% at 0.5 h incubation to 78.8% at 6 h incubation at 1 day of preservation. However, the sperm motility rapidly declined after 4 day of preservation during incubation. The normal acrosome steadily declined from 93.3% at 0.5 h incubation to 73.8% at 6 h incubation at 1 day of preservation. However, the normal acrosome rapidly declined after 3 day of preservation during incubation. The rates of sperm penetration and polyspermy were higher in 5 and $10{\times}10^6$ sperm/ml than in 0.2 and $1{\times}10^6$ sperm/ml. Mean numbers of sperm in penetrated oocyte were highest in $10{\times}10^6$ sperm/ml compared with other sperm concentrations. The rates of blastocysts from the cleaved oocytes (2-4 cell stage) were highest in $1{\times}10^6$sperm/ml compared with other sperm concentrations. In conclusion, we found out that liquid boar sperm stored at $4^{\circ}C$ could be used for in vitro fertilization of pig oocytes matured in vitro. Also, we recommend $1{\times}10^6$sperm/ml concentration for in vitro fertilization of pig oocytes.

• Journal of environmental and Sanitary engineering
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• v.5 no.2
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• pp.81-94
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• 1990

The view of this research was to investigate the state of a sanitary management in the industrial area of Masan and Changweon cities through the nutritionists who works in the group food service facilities. The following results are as indicated . 1. The management types of group food service facilities are a direct management 89.7% , a consignned management 7.7% , an(1 a semimanagement 2.6% . 2. The survey for purulent inflammation and a possible disease of a cook is 59.0%. In the case of a wound of hand and foot and disease, the rate of non-worked people is 51.3% 3.4 regular medical examination of a cook was generally well executed, but only 64.1% were received an examination of the feces, and 88.0%, among them had one time per 6months. 4. Wearing a cap, a gown, and a private foot-wear in a kitchen of the cook was well executed, but nowhere was found to put on a mask 5. Only 11.5% of the group feeding facilities had a their own sterilizing lamp, and the company with a repository in a low temperature was 25.6% , 6.4 private toilet of the cook were estabilshed at rate of 38.5% , and also a private toilet providing with a sterilizing soap was 52.6% . 7. The pasteurization of a kitchen table before cooking was 28.2%, In the case of using a cooking dipper, spoon, tweezers when one taste was 83.3% , and using a hand when one dish up was 74.4 %. 8. When one use a raw egg, washing a shell was 35.9%. 9. The rate of a nutritionists writing a diary of the sanitary check-up was 75.6%, and only 23.1% of the facilities was provided with a preserved food. 14.1% of the nutritionists did a sanitary eaucation periodically.

• Journal of Sericultural and Entomological Science
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• v.28 no.2
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• pp.35-37
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• 1986

To reduce the number of rearing season required for preservation of multivoltine silkworms which do not produce diapause eggs, the optimal egg stage, temperature, and period of cold storage were examinede using hatchability as an indicator of viability. Multivoltine silkworm starains MR, SPT, and HM were used in the study. 1. The hatchability of multivoltine silkworm eggs (MR and STP) preserve at 5$^{\circ}C$ for 30 days was 80% for the eggs chilled from 2 days after oviposition but less 5% for those chilled from 7 days after ovipostion. 2. When 2 day-old eggs of multivoltine silkworm (HM) were preserved between -2.5$^{\circ}C$ to 7.5$^{\circ}C$ for 15 to 60 days, $0^{\circ}C$ and 2.5$^{\circ}C$ showed the highest hatchability with 91% at 30 days and 61% at 60 days storage, respectively. 3. From these results, it can be concluded that by preserving 2 day-old eggs at 2.5$^{\circ}C$ for 50 to 60 days, rearing seasons required for preservation of the multivoltine silkworm can be reduced to half per year.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2023.04a
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• pp.33-33
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• 2023

Potatoes are the world's 4th major food crop after maize, rice, and wheat and also are a staple food for 1.3 billion people. Due to their wide adaptability to various environmental conditions, their yeild capacity, and high commercial value, potatoes have contributed to global food security. Many potato germplasms are commonly preserved as whole plants in fields or in storage to maintain their particular genetic combinations. However, field maintenance is expensive and has the risk of potential losses from diseases, pests, plant ageing and climate change. Over the past four decades, meaningful efforts have been made toward the safe long-term conservation of potatoes through cryopreservation methods such as droplet-vitrification. In this study, we tested 4 Korean potato varieties('Golden Egg', 'Golden Ball', 'Ja-Young' and 'Ha-Ryeong') with the modified potato droplet -vitrification protocol. Potato shoot tips are precultured in a sucrose-enriched medium(0.3 and 0.7M for 7 and 17hrs, respectively) and submitted to a loading step with C4 solution for osmoprotection. The treated explants were dehydrated with Plant Vitrification Solution(PVS)2 which is 80% A3 solution in ice for 30 minutes. Thawing and unloading steps were performed with 0.8M sucrose solution for 30 sec(40℃) followed by 30min(25℃, room temperature). In a potato post-culture medium(MS+0.1 mg·L^-1 GA₃+0.1 mg·L^-1 kinetin), we obtained a survival rates of post-thawed explants ranging 16.1-82.2%. The results suggest that modified and optimized protocols are required dependinig on every cultivar, genetic and ecological types. To achieve higher survival and regeneration rates, each step within the cryoprocedure must be carefully optimized.

• Journal of Aquaculture
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• v.12 no.1
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• pp.31-38
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• 1999

The dietary value and fatty acids composition for the hatched neonates from the resting eggs of marine roofers, Brachionus plicatilis and B. rotundiformis were compared with that for mass-cultured rotifers (control) by feeding them to larvae of flounder (Paralichthy olivaceus) and parrot fish (Oplegnathus fasciatus). Resting eggs were mass-produced in $1~4m^3$tanks by feeding Chlorella sp. and baker's yeast. The B. plicatilis and B. rotundiformis eggs were preserved at $5^{\circ}C$ in darkness for 3 and 5 months, respectively, and hatched at $28^{\circ}C$ under continuous light. The hatched neonates from the resting eggs and mass-cultured rotifer, which was used as a rontrol were fed to fish larvaes. The growth and survival rates of parrot fish larvae fed on the neonates from the resting eggs of B. rotundiformis were similar to those of fish larvae fed on the control rotifer. And the growth and survival rates of the flounder larvae with neonates from the resting eggs of B. plicatilis were similar or higher than those fed the control rotifer. Also the fatty acids composition of the neonates from the resting eggs of B. plicatilis and B. rotundiformis were similar to those from the control rotifers. This results showed that the hatched neonates from resting eggs of rotifer could be used as an effective diet for flounder and parrot fish larvae.

• The Korean Journal of Community Living Science
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• v.16 no.2
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• pp.111-120
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• 2005

Recently, the number of elderly people in the rural area of Korea has increased remarkably and their food security has become deteriorated mainly due to the low economic status. To investigate the food security for the elderly people, relevant data were obtained by offering questionnaire to the rural elderly people who were engaging in traditional agricultural production for daily foods. The subjects of 1870 were collected in 9 provinces according to PPS(Probability Proportional to Size). Questionnaire contained the items of dietary habit, food cultivation, Production and Preservation, and the suey was conducted by trained interviewers. SAS (ver 8.1) was used for statistical analyses in which Chi-square tests and General Linear Models were made. Family of the elderly people was $45.4\%$ of the total and the characteristics of elderly families were that age of male head was 82.1 years and that of female was 67.7 years, and that $68.8\%$ of elderly women were working for family income or pocket money. The elderly families' food cultivation state was surveyed and they were pepper$(59.1\%)$, chinese cabbage$(61.91\%)$, and sesame$(48.6\%)$ for their own consumption. But, bean sprout$(6.5\%)$, tofu$(7.7\%)$ and egg$(5.1\%)$ showed low rate of cultivation for the family. The rate of cultivating chinese cabbage$(61.9\%)$, and sesame$(48.6\%)$ was significantly higher than that of middle aged family. At the status of fermented food production for the elderly family, Doenjang$(87.4\%)$ and Gochujang$(86.3\%)$ Kanjang$(84.0\%)$ Kimchi$(92.9\%)$ Jangachi$(27.6\%)$ and Meju$(91.61\%)$maintained higher rate than that of middle aged families' Food preservation of elderly families was low and there are just jam$(5.3\%)$ and bottled products$(1.4\%)$. A little higher rate was observed lot the preserved food such as alcohol$(9.9\%)$ and powder$(9.8\%)$. For the elderly family the score of food cultivation was 4.08/12 points and that of food preservation was 0.62/12 points. The score of fermented food production for elderly family was 10.24/12 points which was significantly different from that of middle aged family (9.58/12 points, p<0.001). This result suggests that for the elderly people food with more protein is needed for production.

• Proceedings of the KSAR Conference
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• 2003.06a
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• pp.63-63
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• 2003

This study was carried out to investigate the effects of liquid boar sperm stored at 4$^{\circ}C$ on sperm motility, normal acrosome, and in-vitro fertilization and culture of pig oocytes matured in-vitro. The sperm-rich fraction (30~60 ml) of ejaculate was collected into an insulated vacuum bottle. Semen was slowly cooled to room temperature (20~23$^{\circ}C$) by 2 h after collection. Semen was transferred into 15 ml tubes, centrifuged at room temperature for 10 min at 800$\times$g, and the supernatant solution was poured off. The concentrated sperm was resuspended with 5 ml of lactose, egg yolk and N-acetyl-D-glucosamine (LEN) diluent to provide 1.0$\times$10$^{9}$ sperm/ml at room temperature. The resuspended semen was cooled in a refrigerator to 4$^{\circ}C$ and preserved for 5 days to examine sperm motility and normal acrosome. The medium used for oocyte maturation was modified tissue culture medium (TCM) 199. After about 22 h of culture, oocytes were cultured without cysteamine and hormones for 22 h at 38.5$^{\circ}C$, 5% $CO_2$ in air. Oocytes were inseminated with liquid boar sperm stored at 4$^{\circ}C$ for 2 days after collection. Oocytes were coincubated for 6 h in 500 ${mu}ell$ mTBM fertilization media with 0.2, 1, 5 and 10$\times$10$^{6}$ /ml sperm concentration, respectively. At 6 h after IVF, oocytes were transferred into 500 ${mu}ell$ Hepes-buffered NCSU-23 culture medium for further culture of 6, 48 and 144 h. There were significant differences in sperm motility and normal acrosome among preservation days and incubation times, respectively. The rates of sperm penetration and polyspermy were higher in 5 and 10$\times$10$^{6}$ sperm/ml than in 0.2 and 1$\times$10$^{6}$ sperm/ml. Male pronuclear formation was lower in 0.2$\times$10$^{6}$ sperm/ml than in 1, 5 and 10$\times$10$^{6}$ sperm/ml. Mean numbers of sperm in penetrated oocyte were highest in 10$\times$10$^{6}$ sperm/ml compared with other sperm concentrations. The rate of blastocysts from the cleaved oocytes (2~4 cell stage) was highest in 1$\times$10$^{6}$ sperm/ml compared with other sperm concentrations. In conclusion, we found out that liquid boar sperm stored at 4$^{\circ}C$ could be used for in-vitro fertilization of pig oocytes matured in-vitro. Also, we recommend 1$\times$10$^{6}$ ml sperm concentration for in-vitro fertilization of pig oocytes.