• Fisheries and Aquatic Sciences
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• v.19 no.8
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• pp.32.1-32.6
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• 2016

A feeding trial was conducted to evaluate the effects of two different sizes of extruded pellets (EP) ($EP_1$ - 3 mm or $EP_2$ - 5 mm) and a moist pellet (MP) in olive flounder, Paralichthys olivaceus, reared in semi-recirculation system. A total of 450 fish with an average initial weight of $5.0{\pm}0.2g$ (mean ${\pm}$ SD) were fed one of the three experimental diets in triplicate groups. At the end of a 6-week feeding trial, weight gain, specific growth rate, and feed efficiency of fish fed EP diets were significantly higher than those of fish fed MP (P < 0.05). Water quality parameters like turbidity, total ammonia nitrogen, and total phosphorous from tanks of fish fed $EP_1$ and $EP_2$ were significantly lower than those from tanks of fish fed MP. Blood plasma glutamic oxaloacetic transaminase and glucose concentration were significantly higher in fish fed MP diet compared to fish fed EP diets (P < 0.05). Whole body crude protein contents in fish fed EP diets were higher than those from the fish fed MP diet. Whole body amino acid content like threonine, aspartic acid, serine, tyrosine, and cystine were found to be significantly higher in fish fed EP diets than those in fish fed MP diet. In considering overall performance of olive flounder, $EP_2$ diet could be recommended for the successful aquaculture of this important fish species.

• Journal of the Korean Recycled Construction Resources Institute
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• v.3 no.3
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• pp.277-282
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• 2015

This study is conducted to utilize waste concrete powder (WCP) made as a by-product manufacturing high quality recycled aggregate. The blaine fineness of the used waste concrete powder was $928cm^2/g$. As the main characteristic of waste concrete powder, it showed an angular type similar to cement, but hydrated products were attached on the surface of particles. In addition, the size of the particles of waste concrete powder was larger than OPC and in terms of chemical components it had higher $SiO_2$ contents. For using WCP in soil cement-based pavement, the qualities, physical and chemical properties, of WCP should be researched. In the first step, the specified compressive strength of mortar for two types of clay sand soil and clay soil respectively was experimented to be 15 MPa and then optimum mixing ratio of chemical solidification agent were decided in the range of 1.5 - 3.0% in the replacement with cement weight content. In the second step, based on the prior experimental results, recycling possibility of WCP in soil cement-based pavement was studied. In the result of experiment the mixing ratio of WCP were 5, 10, 15 and 20% in the replacement with soil weight and the compressive strength of mortar was somewhat decreased according to the increase of the mixing ratio of WCP.

• Preventive Nutrition and Food Science
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• v.8 no.2
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• pp.166-172
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• 2003

Calcium lactate (CL) prepared from powdered black snail (PBS) or its ashed powder (ABS), was investigated for ideal manufacturing conditions to optimize color, solubility and sensory quality. Based on the amount of PBS and 100 mL lactic acid (LA), the yields of PBS-CL were 300% and 15 g in 10% LA and 260% and 20 g in 20% LA. Yields of ABS-CL based on the amount ABS and 100 mL LA were 400% and 60 g in 10% LA and 329% and 66 g in 20% LA. Both of the yields were decreased with an increase of the LA concentration on the basis of PBS and ABS amounts, but proportionally increased with the increment in the LA concentration on the basis of LA volume. Optimal preparation times of the dehydrated PBS-CL and ABS-CL were, respectively, 4 hr and 5 hr at 10$0^{\circ}C$, 3 hr and 4 hr at 12$0^{\circ}C$, and 1 hr and 2 hr at 15$0^{\circ}C$, which showed shorter time in preparing the dehydrated ABS-CL. PBS-CL and ABS-CL were confirmed to be Ca($CH_3$CHOH$CO_2$)$_2$ by the analysis results of IR and $^1$H-NMR. Calcium contents of the anhydrous PBS-CL and ABS-CL were individually 15.4% (w/w) and 17.3% (w/w) representing 84.2% and 94.5% or each theoretical value. Colors or PBS-CL and ABS-CL were light yellow and light-greenish white each. Solubilities of PBS- CL and ABS-CL in distilled water at pH 3~8 were 5.43 and 6.11 g/100 mL, respectively, which demonstrated higher mean solubilities rather than the 4.74 g/100 mL of standard CL. Solubilities of PBS-CL (3.14~5.03 g/100 mL) and ABS-CL (4.69~6.05 g/100 mL) against soup soy sauce, 3% brine, Soju (Korean distilled liquor), thick soy sauce, grape juice and orange juice were higher than those of standard CL (2.94~5.84 g/100 mL). ABS-CL was believed to have a wide use range due to its low sourness while different applications of PBS-CL in food are expected due to its mild astringent taste and strong savory taste despite its strong bitter taste as estimated by sensory evaluation.

• Journal of Bio-Environment Control
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• v.20 no.4
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• pp.283-289
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• 2011

This study was conducted to examine the effects of defoliation treatment on the growth and yield of strawberry ($Fragaria{\times}ananassa$ cv. Maehyang and Seolhyang) during nursery period. Leaves of strawberry plantlet had been removed except two, three and four fully expanded leaves until planting date. As the intensity of defoliation was strong, the petiole length was reduced and overgrowth of strawberry plantlet was suppressed. Outer diameter of crown in defoliation treatments significantly decreased but inner diameter of crown was not significant. Number of primary roots of the 3 leaves or 4 leaves defoliation treatment generally tended to increase, but there was not significantly different among treatments. Fresh weight and leaf area in the defoliation treatments significantly decreased and the root weight were higher in partial 3 leaves or 4 leaves defoliation treatment but was not significantly different among treatments. Because T/R ratio decreased significantly as growth inhibition of above-ground part compared to underground part, it is considered easy to take rooting after plantlet plating. As the intensity of defoliation was strong, chlorophyll contents tended to decrease significantly. Reduction of the endogenous nitrogen by defoliation effectively led to promote floral differentiation at low temperature and short day condition. This promoted timing of budding and flowering and also induced uniform flowering after plantlet planting. Marketable fruit yield of 3 leaves defoliation treatment tended to be higher than the control.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.247-259
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• 2010

In order to apply oriental medicine materials, which are applicable to the LOHAS concept demanded recently in society, to sauces, this study added different amounts of Omija, which has been proved to have various efficacies, effects and functions, to Bulgogi sauce with soy sauce as its main ingredient and analyzed the functionality of the prepared sauce through physical and sensory tests. General component analysis showed that, with increase in the Omija content, water content, crude ash and crude protein decreased, and crude fat was not detected As to color, L-value gradually increased with Omija content increased, and a-value indicating redness also increased as Omija extract added increased The higher the Omija content was, the lower pH and salinity were and the higher viscosity was. In the quantitative descriptive analysis of Omija Bulgogi sauce, with increase in the Omija content, color, flavor, taste and aftertaste grew stronger, and in the results of palatability test, the sauce containing Omija 5% was preferred most in all the evaluated items. In the quantitative descriptive analysis of Omija Bulgogi, with increase in the amount of Onija extract added, the strength of color, the flavor of sauce, and the taste of Omija grew stronger and the unpleasant smell, saltiness, sweetness and unpleasant taste grew weaker. Summing up the result of this study, when we tested five specimens of different Omija contents including a control, the specimen of 5% content was preferred most This result suggests that other kinds of fruit juice may be usable in soy sauce Bulgogi sauce and continuous efforts should be made to develop new types of Bulgogi sauce.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.35 no.1
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• pp.90-103
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• 2017

This study carried out field evaluation by experts, monitoring by the public, and visitor satisfaction survey for 88 sites by using cultural property projects that received support from "SaengSaeng Cultural Property"in 2016. The result of the comprehensive evaluation was 'good', the part of planning, outcome, annual special index were 'good', field operation and performance were 'normal'. The field evaluation was rated as 'normal' by experts, monitoring by the public was 'good', and visitor satisfaction survey was also 'good'. The advantages of the project were as follows; increased enjoyment of local cultural assets, utilization of historical and cultural heritage as tourism, expansion of local participation and cooperation. On the other hand, the disadvantages were as follows; shortage of promotion to other local people, deterioration of program's quality, insufficient materials for explanation of cultural assets, insufficient program for staying. We suggested measures to develop the project as follows; developing paid contents in order to secure sustainability, connection with other programs, developing representative program and brand, improvement of environment to participate, strengthening of role for experienced local organization, utilization of local artists and volunteers, exchange between local organization, promoting by government organization, managing existing visitors, establishing of strategy for promotion, improvement of monitoring by the public, strengthening of reflection of visitor's opinions, consulting for each programs.

• Journal of the Korea Convergence Society
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• v.12 no.8
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• pp.229-243
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• 2021

As systematic information protection and management is recognized as an organization's core value, organizations are pursuing a shift from an individual-centered information management method to an organization-oriented information management method. The Enterprise content management system(ECMS) is a solution that supports document security and information sharing by insiders and is being introduced by many organizations due to recent technological developments. The purpose of this study is to present a method of improving performance through continuous use of the ECMS from the user's point of view and also suggest a method to improve the intention of continuous use through the expansion of the technology acceptance model. This study surveyed the employees of organizations that adopted the ECMS and verified the research hypothesis derived from previous studies through structural equation modeling. As a result of the analysis, usefulness, and ease of use affected on the intention of continuous use of the ECMS, and the knowledge sharing culture and the ECMS quality factors affected the technology acceptance model factors. The results of this study have academic and practical significance in terms of suggesting a plan to increase the usability of the ECMS from the user's point of view.

• Journal of Mushroom
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• v.21 no.4
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• pp.247-253
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• 2023

In this study, we examined the effects of gamma irradiation dosage on the mycelial growth of Auricularia auricula-judae and performed analyses of fruiting body yield, growth characteristics, taste, fragrance, and mineral composition. Assessments of mycelial growth in response to gamma irradiation at different intensities revealed an enhancement in the growth of fungi exposed to irradiation at 200 Gy. Fruiting body yield was also highest at 200 Gy, followed by 800 Gy and the control group. On the basis of these observations, we subsequently applied gamma ray doses of 200 and 800 Gy to examine the effects of irradiation on fungal quality characteristics. In terms of the taste of fruiting bodies, we detected no significant differences among the control, 200 Gy, and 800 Gy groups. Contrastingly, with respect to fragrance, we found that fungi treated with 200 Gy were characterized by a pattern that differed from those of the control and other treatment groups. Furthermore, whereas we detected no significant difference among treatments with respect total dietary fiber content, calcium content was found to be higher in the treatment groups compared with the control group, with the highest content being measured in fungi exposed to 800 Gy irradiation. Copper content was confirmed to be higher in the control group, whereas there were no significant differences between the fungi irradiated with 200 and 800 Gy. Contrastingly, the highest levels of zinc were detected in response to 200 Gy irradiation, followed by 800 Gy. Collectively, our findings thus indicate that gamma irradiation can contribute to promoting increases in the fruiting body yield and mineral contents of mushrooms.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.1
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• pp.20-24
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• 2000

A 7-week growth trial was conducted to investigate the effects of yeasts (Kluyveromyces fragilis and Candida utilis) with or without cell wall chemical treatment (protoplasted) in formulated diets on growth and body composition of larval ayu (Plecoglossus altivelis). Three replicate groups of ap average weighing 100 mg were fed diets containing each level ($5{\%}$) of K. fragilis, protoplasted K. fragilis, C. utilis, protoplasted C. utilis or brewer's yeast as an additive. Survival rate of fish fed the diet containing protoplasted K. fragilis, C. utilis or protoplasted C. utilis was higher than that of fish tea the control diet (P<0.05). Body weight .gain of fish fed the diet containing protoplasted K. fragilis was higher than that of fish fed the control diet (P<0.05). Crude protein and ash contents of Ssh were not significantly affected by the different dietary yeasts (P>0.05), On the other hand, crude lipid content of fish fed the diet containing K. fragilis, protoplasted K. fragilis or brewer's yeast was higher than that of fish fed the control diet (P<0.05). Amino acids composition of fish was not significantly affected by the different dietary yeasts (P>0.05), except aspartic acid. The results suggest that protoplasted K. fragilis as an additive in micro-formulated diet can improve weight gain and body quality of larval ayu.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.7
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• pp.1005-1010
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• 2010

This study was carried out to investigate the steaming and wet grinding conditions to save effective compositions and to utilize whole roots of ginseng. The sweetness at the 3 different steaming conditions of non steaming group (A), $95^{\circ}C$/3 hr group (B) and $121^{\circ}C$/15 min group (C) resulted in 7.7, 10.7 and $11.2^{\circ}Brix$, and the browning intensity of 0.37, 1.97 and 1.50, respectively. The contents of crude saponin at the different steam heat treatments were 7.19 (A), 6.99 (B) and 8.83 mg/g (C). When sensory evaluation was conducted, the ginseng products processed at C condition showed the highest scores in the evaluation categories of bitter taste reduction, sweetness and overall acceptance. These results suggest that sensory characteristics of ginseng could be enhanced by the steam heat treatments. When the wet grinding with water addition volume to the steamed ginseng treated at $121^{\circ}C$ for 15 min was also investigated, the smallest particle size resulted from the water addition volume of 300%. The grinding efficiency of ginseng was found to be high at 30 min of grinding time and 3 times of grinding frequency with the mean particle size of $67.66\;{\mu}m$. The content of effective component did not show significant differences by grinding time and grinding frequency. Based on the results, the steam heat treatments ($121^{\circ}C$/15 min) and wet grinding procedures were found to be effective in utilizing whole roots and saving the effective compositions of ginseng.