• Journal of Aquaculture
• /
• v.11 no.1
• /
• pp.91-97
• /
• 1998

This paper introduces to a simple culture method and growth of axenic (bacteria-free) rotifer Brachionus rotundiformis for seed stock of rotifer mass culture. This rotifer axenic culture method is based on the washing and transferring with sterilized sea water and modified antibiotic mixture AM9 solution. Population growth (final density on day 16) of axenic cultured rotifer were maintained with a high density and stable growth compared with the control of non-axenic culture (general culture style) through the 3 times-rerunning experiments (trial 1, 2 and 3). But the egg carrying rates of amictic females were not different between the axenic-and non-axenic culture condition. Although, rotifer density was higher in axenic culture, the food (Nannochloropsis oculata) was still remained unutilized than that of the non-axenic culture in third trial culture. These results suggest the possible existence of harmful bacteria for the rotifer population growth in the trial 1 and 3 of non-axenic culture compared to the trial 2. This axenic rotifer culture method is valuable for seed stock of the stable rotifer mass cultures.

• Food Science and Preservation
• /
• v.9 no.4
• /
• pp.425-428
• /
• 2002

Growth and pigment formation in Genus Monascus(M. pilosus and M purpureus) related 15 kinds of culture media(Lin medium, SP medium, YM medium, YE medium, GMIN medium, SMO medium, MY medium, GY medium, Nishikawa medium, sucrose medium, stock culture, Mizutani medium, modified Lin medium, Toya medium and rice medium) were investigated. Mizutani medium and Lin medium among 15 kinds of the culture media showed good growth for M. pilosus, M purpureus, fresh mycelium weight cultivated for 10 days at 30$^{\circ}C$ was each 24.5∼26.9 or 15.9∼17.2 g/100 mL. The culture media which showed higher content of pigment production in two fungi were Lin medium(OD: 1.2 ∼ 1.6 and Mizutani medium(OD: 0.8 ∼ 1.0) that showed higher in M. pilosus.

• The Journal of the Convergence on Culture Technology
• /
• v.10 no.4
• /
• pp.711-719
• /
• 2024

This study examined the policy of opening up the Chinese A-share market and its performance in four aspects: institutional investors system, cross-trading system with overseas stock markets, inclusion of A-shares into global indices, and establishment of a new board. Then, the impact of these policies on the Stock Index was empirically analyzed, and it was confirmed that institutional investors system such as QFII and RQFII, cross-trading system with overseas stock markets such as Shanghai-Hong Kong Stock Connect and Shenzhen-Hong Kong Stock Connect, inclusion of A-shares into global indices such as the MSCI EM index and FTSE Russell index, and the establishment of a new board of the Science Innovation Board all had statistically significant positive impacts on the stock index. Based on the results of these analysis, we conclude that China should further expand its stock market opening to the outside world, that mutual efforts are needed to alleviate political conflicts and improve understanding, and that easing industry regulations, including real estate, will help China's economic recovery and foreigners' investment in the A-share market.

• Korean journal of food and cookery science
• /
• v.26 no.5
• /
• pp.665-675
• /
• 2010

This study applied high-pressure extraction cooking, which has been proven superior in processibility and stock extraction, for the preparation of stock, which is widely used as a basic material of dishes, and examined the physicochemical and sensory properties of the extracted stock by adding salt. We observed changes in the chromaticity of brown stock according to salt content, and pH decreased with increased the salt content, suggesting that stock was acidified. Regarding the mineral content, Na was the highest, followed by K and P. Regarding total free amino acid content, the content of essential amino acids, enhancing free amino acids, and other amino acids also showed the highest level in S2, which contented 0.3% salt. In the sensory test, saltiness grew stronger with an increase in salt content, and overall palatability was highest in S2. Regarding ranking, preference was highest for S2. Utilize to data that study finding of above is actual in development for mass production of brown stock product licensed cooks' traditional mesh dipper technology quality that make mass production direction that change and normalizes product that can keep excellent taste and improve conservative property develop. Culture formation and our country foodservice industry development that reduce damage of informed people ashes through development of brown stock product that is changed in large quantity, and improve quality of food more positively contributing to reappear diversification of menu, systematization and taste of specialty store as well as can contribute in rationalization of informed people ashes purchase, personnel expense (labor power) curtailment, waste decrease etc. but is developed still more being utilized.

• Journal of Plant Biotechnology
• /
• v.30 no.2
• /
• pp.155-160
• /
• 2003

Grapevine leafroll-associated virus 3(GLRaV-3) is one of the most severe pathogens for viral diseases found in Korea. This study was conducted to establish the virus-free stock production system for the virus disease control. The effects of thermotherapy, merestem culture and chemotheratpy to eliminate the GLRaV-3 in gratevines were tested. Thermotherapy at 37$\pm$2$^{\circ}C$ for 6∼8 weeks combined with 0.5∼1.0mm size of meristem culture method was the most effective for virus elimination. Thermotherapy alone was not effective. In chemotheratpy, DHT and Amantadine (20, 40mg/L) treatment in medium was more effective than Ribavirin to eliminate the GLRaV-3 in grapevine. However, Ribavirin spraying to potted was not available for virus elimination. Therefore, virus-free stock production system using the thermotherapy combined with shoot apical meristem culture was the most effective in grapevine.

• Journal of the Korean Society of Food Culture
• /
• v.18 no.6
• /
• pp.584-591
• /
• 2003

The objective of this study is to develope natural and economical Naengmyun broth using stock prepared with chicken heads. Proper mixing ratio of chicken head stock and chicken breast broth was determined through the sensory evaluation. In order to find out the attributes of chicken head-chicken breast broth(CH-CB broth), chicken breast broth and beef brisket(BB) broth were mixed to the chicken head stock and compared the preference and chemical elements between the broths were compared. The appropriate mixing ratio for reinforcing the meat broth and savory flavor, of was determined to 3:7(w:w). The comparison of CH-CB broth's and CH-BB broth's elements showed that the amount of crude protein and ash was the same and, in the case of crude lipid, CH-BB broth had 0.01% more than CH-CB broth. In the case of the total amount of free amino acids, CH-CB broth had 1.6 times more than CH-BB broth. A survey with 50 consumers showed that was prefered between CH-CB broth and CH-BB broth. CH-CB broth with significance.

• Journal of the Korean Society of Food Culture
• /
• v.7 no.1
• /
• pp.81-90
• /
• 1992

The Guk had lessened to use Gang, Whak, Tang. The Guk was classified into cooking method as a soup stock, the used main substances, and the temperature of the Guk. According to the soup stock were divided clear soup, Tojangguk, and Gooumguk. Another classification of Guk by main substances were Yuktang (meat soup), Otang (fish soup), bongtang (poultry soup), Shotang (vegetable soup), Japtang (vary substance soup) and Yonpotang (soybean-curd soup), and by the temperature of the Guk were divided Doounguk (warm soup) and Naengguk (cold soup). In the thesis, according to the kinds of Tojangguk, the reference frequency to them, the adding foods in them, and the variety cooking method in the Tojangguk were analyzed by the cook books published from 1700 to 1988 in Korea. 1. There were 29 kinds of Tojangguk. 2. The main substances of Tojangguk were meat, poultry, fish, shellfish, vegetable, mushrooms and seasonings. 3. The Tojangguk was boiled with the rice water and fermented soybean paste and fermented soybean-pepper powder paste. For the development of taste were added beef, shellfish, dried anchovy, dried small prawn, and soup stock of beef bones in winter. Seasoning substances were green onion, garlic, black pepper, sesame powder and oil.

• Journal of the Korean Society of Food Culture
• /
• v.31 no.5
• /
• pp.506-514
• /
• 2016

The objective of this study was to investigate the effect of sample presenting types on the sensory characteristics of chilled buckwheat noodle soup (Naeng-myeon). Generic descriptive analysis was performed for evaluating only stock (system 1), only noodle (system 2) and stock with noodle (system 3). Eight kinds of commercially available Naeng-myeon were samples of interest. Ten female descriptive panelists participated. ANOVA and regression analysis were used for data analysis. In the training sessions, ten sensory properties were developed for system 1, four were additionally established for noodle. In each system, the 8 products showed significantly different intensities in almost all sensory attributes like darkness of stock, overall flavor, sweetness, saltiness, sourness. When integrating the two systems, sample presenting types showed significant difference for the seven sensory attributes, especially saltiness, sourness, beef flavor tended to be rated more strongly in system 1 than system 3.

• Proceedings of the KSR Conference
• /
• 2009.05b
• /
• pp.437-443
• /
• 2009

Generally speaking, the uniqueness of Korea for the high-speed railway rolling-stock is mainly perceived through the travel over the high-speed electric railway by passengers, which consists of the organization of space in the coach and its interior design. For such purpose, it is necessary to build a series of independent cultures with high-speed railway i.e. to have the development of design technologies oriented to harmonizing human beings, their society and culture with the systematic integration of production technologies to support the culture and its substructure foundation which constitute the frame of superstructure in the society, by defining the relationships with travelers on the high-speed railway as well as enhancing the comfort and convenience of high-speed railway through drawing up the development of links with the systematic integration among lines of technologies on the basis of 'User Train Interface. This thesis aims at introducing the study carried out to build the evaluation standards of performance outputs for 'HEMU-400X rolling-stock Design' derived from the performance for the first year in the research 'Development of Technologies for the Next-Generation High-Speed Railway' as part of "Development Project for the Future Railway Technologies" from 2007.

• Journal of the Korean Society of Costume
• /
• v.29
• /
• pp.197-208
• /
• 1996

Skins were manufactured in Korea since the early prehistoric period and were manufac-tured and used from the period of the three Kingdoms and Koryo through the Chosun era. These materials were developed into skins through a tradition of thousand years, . In Korea the Orient Culture of nomadic tribes and Mesopotamia Culture of stock-farming come together and developed these original woolen fabrics and skins culture. In this study the characteristics of Korean skins will be disscussed from the literature survey of the relevant references researched remains and pictures. During the Chosun period skins were fre-quently manufactured and used. Vsarious skins were used as necessites of life such as cloth-ing shoes bedclothes and so on.