This study evaluated the physicochemical and sensory characteristics of vanilla ice cream treated with gamma irradiation. The general composition of the vanilla ice cream used for the study was 45.4-53.3% moisture, 5.5-5.9% fat and 3.9-4.1% protein, and these values did not change following gamma irradiation. The Hunter L, a and b values were slightly decreased following gamma irradiation. The fatty acid composition of the ice cream included caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid and stearic acid, and there was no detectable change following irradiation. There was no significant difference in TBARS (2-thiobarbituric acid reactive substances) values between non-irradiated and irradiated samples at a dose of 3 kGy or less (p<0.05). Sensory evaluation indicated that gamma-irradiated vanilla ice cream did not show any difference in color relative to non-irradiated ice cream. However, gamma irradiation did affect the flavor, taste and overall acceptability of ice cream at doses above 3 kGy. These results indicate that gamma irradiation at 3 kGy is an effective treatment for sustaining the physicochemical characteristics of vanilla ice cream with minimal changes in sensory characteristics, though further studies should be carried out to reduce the deterioration of sensory qualities induced by gamma irradiation.
This study was designed to extracts from Orostachys japonicas were investigated to assess anti-oxidation and biological activity. Phenolic content was maximum of $10.56{\pm}0.32mg/g$ when extracted with 50% ethanol. In anti-oxidative activity, Orostachys japonicus electric donating activity was higher than 80% in both water and ethanol extract at $200{\mu}g/mL$. 2,2'-Azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical cation decolorization of both water and ethanol extract was higher than 95.0% but antioxidant protection factor of water extract was higher than ethanol extract. Thiobarbituric acid reactive substance of ethanol extract was higher than water extract. For antihypertensive effect determination, angiotesin converting enzyme of water and ethanol extract showed 6.67 and 7.98% each at $200{\mu}g/mL$. Ethanol extract of $200{\mu}g/mL$ showed xanthin oxidase inhibitory effect of 60.85% but was not shown with water extract. Orostachys japonicus ethanol extract showed higher tyrosinase inhibitory activity of 64.59% which was higher than kojic acid of control indicating higher whitening effect. In anti-wrinkle effect, ethanol extract at $50-200{\mu}g/mL$ showed collagenase inhibitory effect of 75.95-85.02% which was higher than 68.91-76.64% of epigallocatechin-gallate of control group. 50% ethanol extract showed higher elastase inhibitory activity than water extract. Therefore, Orostachys japonicus extracts were identified to have high anti-wrinkle effect. These results identify anti-oxidative activity, gout prevention, whitening effect, and anti-wrinkle effect which indicate the possibility as a source for functional material.
This study was carried out to evaluate the quality characteristics of the fermented pork with soy sauce, red pepper paste and soybean paste. The ham of pork were cut to cube (7 × 10 × 2 cm3) and Korea traditional seasonings such as soy sauce (T1), red pepper paste (T2), soybean paste (T3) were seasoned by the proportions of meat to seasonings (1:1), respectively. The pH of fermented pork with soybean paste seasoning were significantly higher compared to those for fermented pork with soy sauce and red pepper paste seasoning at 1 and 28 days of storage, but were significantly lower at 14 days of storage. The water-holding capacity of fermented pork with soy sauce seasoning were significantly higher compared to those for fermented pork with red pepper and soybean paste seasoning at 28 days of storage. The surface meat L* values of fermented pork with soybean paste seasoning were significantly higher compared to those for fermented pork with soy sauce and red pepper paste seasoning, but a* and b* values of fermented pork with red pepper paste seasoning significantly higher. The volatile basic nitrogen (VBN) of fermented pork with soybean paste seasoning were significantly lower compared to those for fermented pork with soy sauce seasoning at 1 and 28 days of storage. The shear force and thiobarbituric acid reactive substances (TBARS) of fermented pork with soybean paste seasoning were significantly lower compared to those for fermented pork with soy sauce and red pepper paste seasoning. The total plate counts of fermented pork with soybean paste seasoning were significantly higher compared to those for fermented pork with soy sauce and red pepper paste seasoning at 14 days of storage, but were significantly lower at 28 days of storage. The Escherichia coli of fermented pork with soy sauce and soybean paste seasoning were significantly lower compared to those for fermented pork with red pepper paste seasoning at 1 day of storage. The Lactobacilli spp. of fermented pork with red pepper paste seasoning were significantly lower compared to those for fermented pork with soy sauce and soybean paste seasoning.
This study was carried out to evaluate the quality characteristics of the spicy fermented pork with traditional seasonings. The samples, outside muscle of pork ham, were cut to cube($7{\time}10{\time}2$cm3) and five traditional seasonings such as soy sauce(T1), Kimchi sauce(T2), pickled shrimps sauce(T3), onion sauce (T4) were seasoned by the proportions of meat to seasonings(1:1), respectively. The seasoned samples were fermented at $1{\pm}1^{\circ}C$ for 10 days. And then, the spicy fermented meat was atmosphere packaged and stored at $1{\pm}1^{\circ}C$ for up to 28 days. The pH level of fermented pork has been decreased at the end of the storage compared to the early storage days. The pH level of T3 was higher than that of other treatments during the whole storage days. The salinity and saccharinity of treatments were increased during the storage periods in T1, T3 and T4. TBARS in all treatments was significantly high at the later days of the storage compared to the early days of the storage. VBN was increased until the 21 days of storage and decreased rapidly since then. There were no significant differences in WHC among the all treatments. The shear force was increased with storage in all treatments group. The L* values of surface meat showed a tendency of increasing value along the storage days and the a*, b* values showed a tendency of decreasing value. The number of total bacteria and lactic acid bacteria were tended to increase during storage, while E. coli was decreased as storage period extended. In the results of sensory evaluation, T1 had the highest score in overall acceptability.
This experiment was conducted to study the effects of the natural deep sea water, which contained approximately 2.3% salt, and various minerals of K, Mg, Ca, Na, Fe, Mn, Zn, Cu etc, on the immune response and antioxidant activity in rats. 24 Sprague Dawley rats were randomly allotted to a control group and 3 treatment groups. Control rats were supplied with filtered tap water, and each treatment group rats were supplied with 0.5% deep sea water, 1% deep sea water and Jijangsoo, respectively, which is upper clear water separated from sediment by the clay. Feed and water were provided ad libitum throughout the experiment that lasted for 4 weeks. The results showed that 1% deep sea water group showed the highest values in weight gain, feed intake, and feed efficiency than those of other groups. The levels of water intake of 1%- and 0.5%-deep sea water, and Jijangsoo group were 49.1%, 22.8%, and 40.5% higher than that of control group, respectively. The Jijangsoo group rats showed that perirenal and epididymal adipose tissue weights were decreased by 32% and 25%(p<0.05), respectively, when compared to control group rats. There were no remarkable differences of serum glucose concentration among all experimental groups. However, insulin concentration of experimental groups were remarkably increased in order of Jijangsoo (4.54), 1% deep sea water (3.70), 0.5% deep sea water (3.25)(p<0.05). B cell and T cell stimulation were increased about 44.7% and 207%, respectively, by 0.5% deep sea water in comparison with control (p<0.05). TBARS values of 0.5 % deep sea water group were significantly lower than that of control(p<0.05). Catalase and SOD activities of 0.5 % deep sea water group were 200% and 47% higher than that of control, respectively. From the results, it can be concluded that the supply of natural deep sea water can slightly improve the physiological activity which modulates immune response and antioxidant activity in rats.
Twenty four Hanwoo cull cows were assigned to 2 groups, control and melengerol acetate(MGA)+selenium supplement containing vitamin E(SeE), based on the parity(6.5±1.7 birth) and body weight (493.17±55.61kg), and the experiment was conducted to establish the reasonable fattening method of cull cows for 240 days. Average daily body gains during 240 days were 0.51kg and 0.63kg in control and MGA+SeE, respectively(P<0.10). DDMI/ADG of MGA+SeE group improved compared to control group(P<0.05). Therefore, supplementation of MGA+SeE in concentrates may accelerate both of the growth rate and feed efficiency in Hanwoo cull cows. MQI from MGA+SeE was more developed based on the larger rib-eye area and thinner backfat thickness in carcass than that from control. Marbling score for MGA+SeE tended to increase compared to control. Dietary Se supplementation significantly affected muscle Se concentration in longissimus dorsi meat of MGA+SeE group(P<0.05). Similar results to Se were obtained from α-Tocoperol concentration. During 7 days of simulated retail display, accumulations of thiobarbituric acid reactive substances(TBARS) concentration in beef was greater(P<0.05) in control than in supplemented cows. These results supported the hypothesis that supplementation of MGA+SeE improve the growth performance and carcass grade both by the growth stimulating effect of MGA+SeE and by preventing the oxidation of the longissimus dorsi muscle in Hanwoo cull cows.
This study was carried out to investigate the effect of feeding levels and periods of Rhus verniciflua Stokes (RVS) on the quality of M. longissimus from gilts (Landrace×Yorkshire×Duroc) at finishing stage. The gilts were fed diets containing 0 (control), 2 and 4% RVS for 5 weeks (the latter feeding periods) and 8 weeks (the first feeding periods+the latter feeding periods) before slaughtering, respectively. Samples were stored at 3±0.2℃ for 8 days. Crude fat content was decreased by feeding diets of 4% RVS (p<0.05). Water-holding capacity (WHC) was higher in RVS treatments than in control during storage (p<0.05). L*(Lightness) value was higher in 5 weeks-RVS treatment than in control during storage (p<0.05). a*(Redness) and b*(yellowness) were not affected by the levels and periods of RVS supplementation. Thiobarbituric acid reactive substances (TBARS) value was lower in RVS treatment than in control (p<0.05), and the 5 weeks with 4% RVS treatment showed the highest antioxidative activity. Fatty acid compositions of pork were changed by RVS feeding levels and periods. The meat supplemented with RVS showed high levels of unsaturated fatty acid (UFA) composition and monounsaturated fatty acid (MUFA)/saturated fatty acid (SFA) ratio compared with control. The dietary 8 weeks-RVS treatments had lower stearic acid(18:0) and higher polyunsaturated fatty acid (PUFA) contents than in other treatments. Melting point of backfat also decreased by increasing the level and period of RVS supplementation (p<0.05). Therefore, RVS fed pork decreased fat content and melting point, increased WHC and UFA composition, and delayed lipid oxidation during storage.
This study was carried out to investigate quality characteristics of dry-cured hams in the domestic market. Two kinds of dry-cured hams were processed with pork leg (T1) and pork neck (T2). Five 24-month dry-cured legs (T1, 5.3-6.1 kg) and twenty 4-month dry-cured pork necks (T2, 1.5-1.9 kg) were used in this experiment. They were stored at $4^{\circ}C$ chilling room and quality characteristics were investigated. Moisture content, water activity, cholesterol content, CIE $L^*$, VBN, total plate counts and lactic acid bacteria of T1 were significantly higher (p<0.05) than those of T2, whereas fat content, ${NO_2}^-$, CIE $a^*$, TBARS and Warner-Bratzler shear force values of T2 were significantly higher (p<0.05) than those of T1. In fatty acid compositions, palmitoleic acid and stearic acid in T2 were significantly higher (p<0.05) than T1, however, oleic and linoleic acid in T2 was significantly lower (p<0.05) than T1. In free amino acids, the total content and individual content of asparagin, leucine and phenylalanine in T1 were higher than those of T2 (p<0.05). The aroma score of T2 was higher than that of T1 in sensory evaluation (p<0.05). In conclusion, two kinds of dry-cured hams were different in their final characteristics and could enhance the consumer's appeal of pork meat in Korean market.
Kim, Il-Suk;Jin, Sang-Keun;Nam, Sang-Hae;Nam, Young-Wook;Yang, Mi-Ra;Min, Hoon-Sik;Kim, Dong-Hoon
Journal of Animal Science and Technology
/
v.50
no.2
/
pp.255-264
/
2008
The effects of hot air dried tomato powder on the physicochemical and sensory properties of meat patties were studied. The control(C, no addition) and 4 treatments with addition of hot air dried tomato powder(T1, 0.25; T2, 0.50; T3, 0.75; and T4, 1.00%) were prepared and stored for 7 days at 5℃. The pH values of T4 were significantly lower(p<0.05) than those of control and other treatments during initial storage, however, the pH values of T4 were higher(p<0.05) at 7 days of storage. The cooking loss was not significantly different between control and all treatments. The 2-thiobarbituric reactive substances (TBARS) of meat patties containing hot air dried tomato powder were significantly lower(p<0.05) compared to those for control during the whole storage. The volatile basic nitrogen(VBN) values of T2 increased(p<0.05) significantly as the storage period increased, but there was no difference in VBN between control and the other treatments(T1, T3, T4). In meat color, L*, a* and b* of meat patties containing hot air dried tomato powder showed slightly higher (p>0.05) than that of control. a* and b* of T4 were the highest(p<0.05) among the all products. Total plate counts(TPC) increased(p<0.05) significantly as the storage period increased. The result of TPC showed the range of 5.48(T2)~6.98(C) log CFU/g at the 7 day of storage. Sensory panels evaluated that pork patties containing hot air dried tomato powder had the slightly higher score in overall acceptability.
Ha, Yeong-L.;Kim, Young-S.;Ahn, Chae-R.;Kweon, Jung-M.;Park, Cherl-W.;Ha, Young-K.;Kim, Jeong-O.
Journal of Life Science
/
v.20
no.1
/
pp.133-141
/
2010
The protective effect of a mixed powder from solid-cultured and liquid-cultured Lentinus edodes mycelia (2:1, w/w) (designate LED) on the carbon tetrachloride ($CCl_4$)- and ethanol-induced hepatotoxicity of male Sprague-Dawley (SD) rat was investigated. In the $CCl_4$-induced rat hepatotoxicity experiment, rats of 4 groups (6 rats/group) were administere with Normal (0.2 ml distilled water), Control (0.2 ml distilled water), LED (LED 200 mg/kg BW + 0.2 ml distilled water), and Silymarin (200 mg/kg BW + 0.2 ml distilled water), p.o., daily for 2 weeks. Afterwards, all groups except for the Normal group were subjected to abdominal injection with $CCl_4$ ($CCl_4$ : corn oil, 1:1 v/v; 0.5 ml/kg BW). For the ethanol- induced rat hepatotoxicity experiment, rats were divided into 5 groups (5 rats/group): Normal; Pair-fed control (PFC); Control (ethanol); LED (ethanol + LED 200 mg/kg BW); and Silymarin (ethanol + silymarin 200 mg/kg BW). Rats of the Normal and PFC groups were fed a basal liquid diet, and rats of the Control, LED, and Silymarin groups were fed a liquid ethanol diet containing LED or Silymarin. Eight weeks later, blood and liver samples were collected to analyze biomarkers. In $CCl_4$-induced SD rats, LED elevated hepatic superoxide dismutase (SOD), catalase, and glutathione peroxidase (GSH peroxidase) activities and thiobarbituric reactive substances (TBARS) were reduced, resulting in the reduction of glutamate-oxalate transaminase (GOT), glutamate-pyruvate transaminase (GPT) and lactic dehydrogenase (LDH) activities in plasma. Similar results of these enzymes and biochemical markers in both liver tissues and plasma were seen in ethanol-induced hepatotoxicity of SD rats. In addition, elevated alcohol dehydrogenase (ADH) activity and reduced expression of cytochrome p450 mixed monooxygenase enzyme (CYP2E1) were seen in liver tissues from ethanol-treated rats by LED treatment. These effects of LED were similar to those of Silymarin. In in vitro experiments, LED showed antioxidant activity in a 2,2-diphenyl-1-picrylhydrazyl (DPPH) system and mouse liver mitochondria system induced by NADPH/$Fe^{2+}$ and cumine hydroperoxide (CuOOH). These results indicate that LED protected SD rat hepatotoxicity, induced by $CCl_4$ and ethanol, through its antioxidative activity and might be useful as a material for protection from hepatoxicity in humans.
본 웹사이트에 게시된 이메일 주소가 전자우편 수집 프로그램이나
그 밖의 기술적 장치를 이용하여 무단으로 수집되는 것을 거부하며,
이를 위반시 정보통신망법에 의해 형사 처벌됨을 유념하시기 바랍니다.
[게시일 2004년 10월 1일]
이용약관
제 1 장 총칙
제 1 조 (목적)
이 이용약관은 KoreaScience 홈페이지(이하 “당 사이트”)에서 제공하는 인터넷 서비스(이하 '서비스')의 가입조건 및 이용에 관한 제반 사항과 기타 필요한 사항을 구체적으로 규정함을 목적으로 합니다.
제 2 조 (용어의 정의)
① "이용자"라 함은 당 사이트에 접속하여 이 약관에 따라 당 사이트가 제공하는 서비스를 받는 회원 및 비회원을
말합니다.
② "회원"이라 함은 서비스를 이용하기 위하여 당 사이트에 개인정보를 제공하여 아이디(ID)와 비밀번호를 부여
받은 자를 말합니다.
③ "회원 아이디(ID)"라 함은 회원의 식별 및 서비스 이용을 위하여 자신이 선정한 문자 및 숫자의 조합을
말합니다.
④ "비밀번호(패스워드)"라 함은 회원이 자신의 비밀보호를 위하여 선정한 문자 및 숫자의 조합을 말합니다.
제 3 조 (이용약관의 효력 및 변경)
① 이 약관은 당 사이트에 게시하거나 기타의 방법으로 회원에게 공지함으로써 효력이 발생합니다.
② 당 사이트는 이 약관을 개정할 경우에 적용일자 및 개정사유를 명시하여 현행 약관과 함께 당 사이트의
초기화면에 그 적용일자 7일 이전부터 적용일자 전일까지 공지합니다. 다만, 회원에게 불리하게 약관내용을
변경하는 경우에는 최소한 30일 이상의 사전 유예기간을 두고 공지합니다. 이 경우 당 사이트는 개정 전
내용과 개정 후 내용을 명확하게 비교하여 이용자가 알기 쉽도록 표시합니다.
제 4 조(약관 외 준칙)
① 이 약관은 당 사이트가 제공하는 서비스에 관한 이용안내와 함께 적용됩니다.
② 이 약관에 명시되지 아니한 사항은 관계법령의 규정이 적용됩니다.
제 2 장 이용계약의 체결
제 5 조 (이용계약의 성립 등)
① 이용계약은 이용고객이 당 사이트가 정한 약관에 「동의합니다」를 선택하고, 당 사이트가 정한
온라인신청양식을 작성하여 서비스 이용을 신청한 후, 당 사이트가 이를 승낙함으로써 성립합니다.
② 제1항의 승낙은 당 사이트가 제공하는 과학기술정보검색, 맞춤정보, 서지정보 등 다른 서비스의 이용승낙을
포함합니다.
제 6 조 (회원가입)
서비스를 이용하고자 하는 고객은 당 사이트에서 정한 회원가입양식에 개인정보를 기재하여 가입을 하여야 합니다.
제 7 조 (개인정보의 보호 및 사용)
당 사이트는 관계법령이 정하는 바에 따라 회원 등록정보를 포함한 회원의 개인정보를 보호하기 위해 노력합니다. 회원 개인정보의 보호 및 사용에 대해서는 관련법령 및 당 사이트의 개인정보 보호정책이 적용됩니다.
제 8 조 (이용 신청의 승낙과 제한)
① 당 사이트는 제6조의 규정에 의한 이용신청고객에 대하여 서비스 이용을 승낙합니다.
② 당 사이트는 아래사항에 해당하는 경우에 대해서 승낙하지 아니 합니다.
- 이용계약 신청서의 내용을 허위로 기재한 경우
- 기타 규정한 제반사항을 위반하며 신청하는 경우
제 9 조 (회원 ID 부여 및 변경 등)
① 당 사이트는 이용고객에 대하여 약관에 정하는 바에 따라 자신이 선정한 회원 ID를 부여합니다.
② 회원 ID는 원칙적으로 변경이 불가하며 부득이한 사유로 인하여 변경 하고자 하는 경우에는 해당 ID를
해지하고 재가입해야 합니다.
③ 기타 회원 개인정보 관리 및 변경 등에 관한 사항은 서비스별 안내에 정하는 바에 의합니다.
제 3 장 계약 당사자의 의무
제 10 조 (KISTI의 의무)
① 당 사이트는 이용고객이 희망한 서비스 제공 개시일에 특별한 사정이 없는 한 서비스를 이용할 수 있도록
하여야 합니다.
② 당 사이트는 개인정보 보호를 위해 보안시스템을 구축하며 개인정보 보호정책을 공시하고 준수합니다.
③ 당 사이트는 회원으로부터 제기되는 의견이나 불만이 정당하다고 객관적으로 인정될 경우에는 적절한 절차를
거쳐 즉시 처리하여야 합니다. 다만, 즉시 처리가 곤란한 경우는 회원에게 그 사유와 처리일정을 통보하여야
합니다.
제 11 조 (회원의 의무)
① 이용자는 회원가입 신청 또는 회원정보 변경 시 실명으로 모든 사항을 사실에 근거하여 작성하여야 하며,
허위 또는 타인의 정보를 등록할 경우 일체의 권리를 주장할 수 없습니다.
② 당 사이트가 관계법령 및 개인정보 보호정책에 의거하여 그 책임을 지는 경우를 제외하고 회원에게 부여된
ID의 비밀번호 관리소홀, 부정사용에 의하여 발생하는 모든 결과에 대한 책임은 회원에게 있습니다.
③ 회원은 당 사이트 및 제 3자의 지적 재산권을 침해해서는 안 됩니다.
제 4 장 서비스의 이용
제 12 조 (서비스 이용 시간)
① 서비스 이용은 당 사이트의 업무상 또는 기술상 특별한 지장이 없는 한 연중무휴, 1일 24시간 운영을
원칙으로 합니다. 단, 당 사이트는 시스템 정기점검, 증설 및 교체를 위해 당 사이트가 정한 날이나 시간에
서비스를 일시 중단할 수 있으며, 예정되어 있는 작업으로 인한 서비스 일시중단은 당 사이트 홈페이지를
통해 사전에 공지합니다.
② 당 사이트는 서비스를 특정범위로 분할하여 각 범위별로 이용가능시간을 별도로 지정할 수 있습니다. 다만
이 경우 그 내용을 공지합니다.
제 13 조 (홈페이지 저작권)
① NDSL에서 제공하는 모든 저작물의 저작권은 원저작자에게 있으며, KISTI는 복제/배포/전송권을 확보하고
있습니다.
② NDSL에서 제공하는 콘텐츠를 상업적 및 기타 영리목적으로 복제/배포/전송할 경우 사전에 KISTI의 허락을
받아야 합니다.
③ NDSL에서 제공하는 콘텐츠를 보도, 비평, 교육, 연구 등을 위하여 정당한 범위 안에서 공정한 관행에
합치되게 인용할 수 있습니다.
④ NDSL에서 제공하는 콘텐츠를 무단 복제, 전송, 배포 기타 저작권법에 위반되는 방법으로 이용할 경우
저작권법 제136조에 따라 5년 이하의 징역 또는 5천만 원 이하의 벌금에 처해질 수 있습니다.
제 14 조 (유료서비스)
① 당 사이트 및 협력기관이 정한 유료서비스(원문복사 등)는 별도로 정해진 바에 따르며, 변경사항은 시행 전에
당 사이트 홈페이지를 통하여 회원에게 공지합니다.
② 유료서비스를 이용하려는 회원은 정해진 요금체계에 따라 요금을 납부해야 합니다.
제 5 장 계약 해지 및 이용 제한
제 15 조 (계약 해지)
회원이 이용계약을 해지하고자 하는 때에는 [가입해지] 메뉴를 이용해 직접 해지해야 합니다.
제 16 조 (서비스 이용제한)
① 당 사이트는 회원이 서비스 이용내용에 있어서 본 약관 제 11조 내용을 위반하거나, 다음 각 호에 해당하는
경우 서비스 이용을 제한할 수 있습니다.
- 2년 이상 서비스를 이용한 적이 없는 경우
- 기타 정상적인 서비스 운영에 방해가 될 경우
② 상기 이용제한 규정에 따라 서비스를 이용하는 회원에게 서비스 이용에 대하여 별도 공지 없이 서비스 이용의
일시정지, 이용계약 해지 할 수 있습니다.
제 17 조 (전자우편주소 수집 금지)
회원은 전자우편주소 추출기 등을 이용하여 전자우편주소를 수집 또는 제3자에게 제공할 수 없습니다.
제 6 장 손해배상 및 기타사항
제 18 조 (손해배상)
당 사이트는 무료로 제공되는 서비스와 관련하여 회원에게 어떠한 손해가 발생하더라도 당 사이트가 고의 또는 과실로 인한 손해발생을 제외하고는 이에 대하여 책임을 부담하지 아니합니다.
제 19 조 (관할 법원)
서비스 이용으로 발생한 분쟁에 대해 소송이 제기되는 경우 민사 소송법상의 관할 법원에 제기합니다.
[부 칙]
1. (시행일) 이 약관은 2016년 9월 5일부터 적용되며, 종전 약관은 본 약관으로 대체되며, 개정된 약관의 적용일 이전 가입자도 개정된 약관의 적용을 받습니다.