• Journal of Nutrition and Health
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• v.41 no.2
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• pp.165-173
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• 2008

This study was intended to investigate whether the computer use hours affect physical development, dietary habits, and nutritional status or not. One hundred and ninety elementary school students from Gyeonggi province and Seoul were selected and surveyed during December, 2006. Participants were divided into 2 groups: long-time computer user (${\geq}$ 2 hrs./day) and short-time computer user (<2hrs./day). The survey included the questionnaires and anthropometric measurement. A dietary survey was conducted by using 24-hour recall method. The most of long-time computer user accessed computer more often than those of short-time computer user weekly bases. The purpose of the computer use was for the computer game (p < 0.05). Most participants accessed computer after the school at night and at their home. The longer the computer use, the more the body weight and %RBW (p < 0.05). Dietary habits score of long-time computer user 34.5 points) was lower than that of short-time computer user (38.0 points) (p < 0.001). The long-time computer user consumed more fatty foods, instant foods, and sugary foods. In case of dietary habit changes incurred by computer use, the long-time computer user had inferior dietary habits: skipping meals, meal size, appetite, eating speed, weight, exercise, and sleeping trouble (p < 0.05). The long-time computer user consumed less calories than the short-time computer user (p < 0.05). Also, the long-time computer user tended to have lower intakes of vitamin C, Ca, and dietary fiber without significance. From the findings, the longer use of computer by the elementary school children negatively affects their physical development, dietary habits and nutritional status.

• The Korean Journal of Food And Nutrition
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• v.15 no.3
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• pp.241-249
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• 2002

In this research, we targeted to see if there was difference of shelf$.$lives of two different species cucumber. We pickled domestic and exporting cucumber to make comparison while they were fermented and stored. As for the domestic cucumber we choose CHICHEONG and for the exporting cucumber we choose special BAEKSEONG and SHARP 1. We blanched them and soaked them into hot saline water for 8 hours. Two kinds of Cucumber Kimchi were at room temperature for first day and 5'c from 2nd to 28th day. It was found, from the results, that all of samples of pH reached at 3.5 $\pm$ 0.1 on the 14th day of fermentation. The titratable acidity of the control increased on 14th day of fermentation, which was bit late than change of others. The reducing sugar contents of the control did not decrease until 7th day of fermentation while reducing sugar contents of others decreased gradually from the beginning. The patterns of Microfloral changes of two kinds of Cucumber Kimchi were similar during fermentation period. The number of total cell increased up to 14th day, similary the numbers of lactic acid bacteria increased up to 14th day then barely decreased. The hardness of the control was bit higher than others when it was measured on 14th day of fermentation. The sensory evaluation of Cucumber Kimchi with different species showed that both species had siginificant high negative scores in green color and crispness when those were compared between fermentation time and samples.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.20 no.5
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• pp.237-242
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• 2010

Magnesium-substituted BCP (biphasic calcium phosphate) powders were prepared by incorporating small amounts of magnesium into the structure of different hydroxyapatite (HAp)/${\beta}$-tricalcium phosphate (${\beta}$-TCP) ratios through coprecipitation method. A series of magnesium substitutions ranging from 0, 0.5, and 1.0 wt%, which are comparable to the measured magnesium contents, were performed. The obtained powders were characterized by the following analytical techniques: X-ray diffraction analysis (XRD), Thermo Gravimetric Analyzer (TGA) and Fourier transform infrared spectroscopy (FT-IR). The results have shown that substitution of magnesium in the calcium-deficient apatites resulted in the formation of biphasic mixtures of different HAP/${\beta}$-TCP ratios after heating above $1000^{\circ}C$. The 1.0 wt% magnesiumsubstituted-BCP were soaked in Hank's solutions after 2 weeks to observe the morphology of the biocement, especially needle-like hydroxyapatite crystals and to estimate the length and diameter of nanoneedle crystals.

• Microbiology and Biotechnology Letters
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• v.42 no.2
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• pp.194-201
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• 2014

Clitocybin A is a novel anti-wrinkle cosmetic agent produced by the strain from a Korean native mushroom Clitocybe aurantiaca. In this study, fermentation, extraction, and purification conditions for a large scale production of clitocybin A were optimized, and its cytotoxicity and inhibition activity on the expression of matrix metalloproteinase-1 (MMP-1) were characterized. The mass production of anti-wrinkle agent was achieved according to the 300 L fermentation process with a fed-batch cultivation using the modified yeast-maltose (YM) broth, and a total of 12.5 kg of cell mass was obtained in a 120 L culture broth for 14 days. After extraction and purification, clitocybin A was identified by HPLC. The cytotoxicity of clitocybin A was examined by the MTT assay. When assayed at 100 and 200 ${\mu}g/ml$ concentrations, clitocybin A showed no cytotoxicity, demonstrating safety. The inhibition activity of clitocybin A on the expression of MMP-1 was examined against UV irradiation. Oleanolic acid (control group) showed a relatively low MMP-1 inhibiting activity (ca. 16.7%) at 10 ${\mu}g/ml$ and showed increased cytotoxicity at higher concentrations. In contrast, clitocybin A showed no cytotoxicity at 100 ${\mu}g/ml$, and exhibited a relatively high MMP-1-inhibiting activity (33.1%). These findings indicate that clitocybin A may be a safe and effective anti-wrinkle agent for use in functional cosmetics.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 1991.06a
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• pp.37-44
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• 1991

영산강 하구언 방조제의 건설로 인한 항만 및 이의 인접해역 해면의 변화는 예상한 바 있으며 실제 여러개소에서 월 2회정도의 주기로 목포 구항부근 상업지역에서 해면상승에 따라 주기적으로 침수되는 현상이 나타나고 있다 목포항의 영산강 하구언 방조제 조성으로 인한 조류성분중 최고기록을 가진 수로에서는 6kts 정도로 감소된 것으로 보고되고 있으나 주위자연환경 변화에 따른 수면 상승 및 해수면의 주기적인 변화 등에 대한 상세한 언급 및 깊이 있는 분석은 회피되어왔다. 수자원의 효율적관리를 위해 하구언 방조제는 이미 건설되었고 앞으로 대규모의 항만개발과 대불산업단지조성을 위해 추가 3개의 만입해안해역에 댐으로 해역을 막아 매립공사를 추진하고 있다 그러나 이 지역에 대한 분석은 타당성의 여부만을 강조한 상업적 용역이 이루어지고 있고 장래 개발에 대해 학술적이고 실질적인 문제점 추출과 해결방아네 대해서는 무시하거나 경시한 바가 많다 더구나 태풍 저기압 등과 같은 자연재해를 고려한 분석은 시도되지 못하고 있다 따라서 개발전후의 현상에 대한 상세한 자료 및 현장 조사와 극한 상태를 고려하여 개발에 따른 수위상승 부진동, 조류 수질등 이해역의 변화요소를 수집하고 분석하며 과학적 접근방법에 기초를 둔 수치모델의 실험을 포함하여 현장관측 및 측정자료를 검증하는 것이 필수적이라고 사료되어 종합분석의 한단계로 여기서는 하구언 및 하구간척(Land Reclamatic of Estuary barren)으로 해역축소에 따른 해면변화의 실제현상을 조사하여 정리하고 이를 수치모델을 통해 시뮬레이션하여 보았다 이는 종합개발의 좋은 기초자료로 이용됨은 물론이로 이지역의 개발에 기여할 것으로본다.적절하게 가정된 지반의 응력-변형률 관계와 간극수압특성에 의하여 고려되었다. 그 결과 응력 및 변위가 심하게 발생하는 지역은 황색 점토층이었으며 이로부터 황색 점토층에서 부터 파괴면이 생성되어 다른 지역으로 전파되었음을 유추할 수 있었다.form trap with 2.88[eV] deep of injected space charge from the chathode in the crystaline regions. The origin of ${\alpha}$$_2$ peak was regarded as the detrapping process of ions trapped with 0.9[eV] deep originated from impurity-ion remained in the specimen during production process of the material, in the crystalline regions. The origin of ${\beta}$ peak was concluded to be due to the depolarization process of "C=0"dipole with the activation energy of 0.75[eV] in the amorphous regions. The origin of ${\gamma}$ peak was responsible to the process combined with the depolarization of "CH$_3$", chain segment, with the activation energy of ca

• Current Research on Agriculture and Life Sciences
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• v.14
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• pp.111-122
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• 1996

S. chibaensis J-59 produced an extracellular xylanase in a CSL medium composed of 1.5% com steep liquor, 0.1% $MgSO_4{\cdot}7H_2O$, 0.012% $CoCl_2{\cdot}6H_2O$, and 0.15% glucose containing xylan. but it did not produce in the culture medium containing xylose. The production of enzyme reached to a maximum level (0.83 uints/ml) when bacteria were cultured in 2.5 l jar fermentor for 48hrs at $30^{\circ}C$ and pH 7.0. Furthermore, S. chibaensis J-59 produced an intracellular glucose isomerase in a medium containing xylan and/or xylose. Xylanase was purified 29-fold over the culture supernatants of S. chibaensis J-59 by ammonium sulfate fractionation, chromatography on DEAE-Sephadex A-50, and gel filtration on Sephadex G-200. The purified enzyme is a monomeric enzyme with a native molecular mass of 25 kDa and a subunit molecular mass of 25 kDa. The purified enzyme requires $Mg^{2+}$ for activity, $Ca^{2+}$, $Co^{2+}$ is not an inhibitor but inhibit by $Fe^{3+}$, $Hg^{2+}$, and $Cu^{2+}$, sodium dodecyl sulfate, N-bromosuccinide. Pattern of hydrolysis demonstrated that the xylanase was an endo-splitting enzyme able to break down birchwood xylan at random giving xylobiose, xylotriose and xylotetrose as the main end products.

• The Korean Journal of Food And Nutrition
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• v.32 no.5
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• pp.462-472
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• 2019

The purpose of this study was to demonstrate the quality characteristics of Brassica juncea cultivated in Jeongseon (BJJ), South Korea. We analyzed the nutritional components and antioxidant activity of BJJ. As a result of the free sugar analysis, the contents of glucose and fructose in BJJ were $0.29{\pm}0.02g/100g$ and $0.10{\pm}0.00g/100g$, respectively. The major fatty acids were palmitic acid, octadecenoic acid and stearic acid. The palmitic acid was the highest at 31.22% of all fatty acids. The major minerals were identified as Ca, P, K, Mg and Na. The contents of vitamin $B_1$, vitamin $B_2$, vitamin $B_6$, vitamin C and vitamin E in BJJ were $0.02{\pm}0.00mg/100g$, $0.087{\pm}0.01mg/100g$, $0.02{\pm}0.00mg/100g$, $0.56{\pm}0.06mg/100g$ and $0.20{\pm}0.03mg\;{\alpha}-TE/100g$, respectively. As a result of the free amino acid analysis, total amino acid contents in BJJ were $2,801.21{\pm}115.38mg/100g$. L-proline content was the highest ($744.30{\pm}119.06mg/100g$) in BJJ. BJJ extract inhibits reactive oxygen species production in 3T3-L1 adipocytes. Also, BJJ extract exhibits a protective effect on oxidative stress in $H_2O_2$-induced human dermal fibroblast. These results indicate that BJJ comprises various valuable nutrients which can be used as functional food ingredients.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.21 no.1
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• pp.43-51
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• 1976

Marine deposite soil was studied to evaluate morohological changes of paddy rice under subdrainage control. The content of organic and inorganic mate rial were low at high temperature in the mid-summer. This soil lacked air and accumulated more H$_2$ S. Thus rice root was rotted with high infection of virus and insect and yield was relatively low.

• Applied Biological Chemistry
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• v.11
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• pp.1-27
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• 1969

More than thirty kinds of sea food pickles have been eaten in Korea. Out of these salted yellow tail pickle, salted clam pickle, salted oyster pickle, and salted cuttlefish pickle were employed for the analysis of their components, identification of main fermenting microbes, and determination of enzyme characteristics concerned. Also studied was the effect of enzymic action of microbes, which are concerned with the fermenting of pickles, on the production of flavorous 5'-mononucleotides and amino acids. The results are summarized as follows: 1. Microflora observed in the pickles are: (a) Total count of viable cells after 1-2 months of pickling was found to be $10^7$ and that after 6 months decreased to $10^4$. (b) Microbial occurence in the early stage of pickling was observed to be 10-20% Micrococcus spp., 10-20% Brevibacterium spp., 0-30% Sarcina spp., 20-30% Leuconostoc spp., ca 30% Bacillus spp., 0-10% Pseudomonas spp., 0-10% Flavobacterium spp., and 0-20% yeast. (c) Following the early stage of pickling, mainly halophilic bacteria such as Bacillus subtilis, Leuconostoc mesenteroides, Pediococcus halophilus and Sarcina litoralis, were found to exhibit an effect on the fermentation of pickle and their enzyme activities were in direct concern in fermentation of pickles. (d) Among the bacteria participating in the fermentation, Sarcina litoralis 8-14 and 8-16 strains were in need of high nutritional requirement and the former was grown only in the presence of purine, pyrimidine and cystine and the latter purine, pyrimidine and glutamic acid. 2. Enzyme characteristics studied in relation to the raw materials and the concerned microbes isolated are as follows: (a) A small amount of protease was found in the raw materials and 30-60% decrease in protease activity was demonstrated at 7% salt concentration. (b) Protease activity of halophilic bacteria, Bacillus subtilis 7-6, 11-1, 3-6 and 9-4 strains, in the complete media decreased by 10-30% at the 7% salt concentration and that of Sarcina litoralis 8-14 and 8-16 strains decreased by 10-20%. (c) Proteins in the raw materials were found to be hydrolyzed to yield free amino acids by protease in the fermenting microbes. (d) No accumulation of flavorous 5'-mononucleotides was demonstrated because RNA-depolymerase in the raw materials and the pickles tended to decompose RNA into nucleoside and phosphoric acid. (e) The enzyme produced in Bacillus subtilis 3-6 strain isolated from the salted clam pickles, was ascertained to be 5'-phosphodiesterase because of its ability to decompose RNA and thus accumulating 5'-mononucleotide. (f) It was demonstrated that the activity of phosphodiesterase in Bacillus subtilis 3-6 strain was enhanced by some components in the corn steep liquor and salted clam pickle. The enzyme activity was found to decrease by 10-30% and 40-60% at the salt concentration of 10% and 20%, respectively. 3. Quantitative data for free amino acids in the pickles are as follows: (a) Amounts of acidic amino acids such as glutamic and aspartic acids in salted clam pickle, were observed to be 2-10 times other pickles and it is considered that the abundance in these amino acids may contribute significantly to the specific flavor of this food. (b) Large amounts of basic amino acids such as arginine and histidine were found to occur in salted yellow tail pickle. (c) It is much interesting that in the salted cuttlefish pickle the contents of sulfur-containing amino acids were exceedingly high compared with those of others: cystine was found to be 17-130 times and methionine, 7-19 times. (d) In the salted oyster pickle a high content of some essential amino acids such as lysine, threonine, isoleucine and leucine, was demonstrated and a specific flavor of the pickle was ascribed to the sweet amino acids. Contents of alanine and glycine in the salted oyster pickle were 4 and 3-14 times as much as those of the others respectively. 4. Analytical data for 5'-mononucleotides in the pickles are as follows: (a) 5'-Adenylic acid and 3'-adenylic acid were found in large amounts in the salted yellow tail pickle and 5'-inosinic acid in lesser amount. (b) 5'-Adenylic acid, especially 3'-adenylic acid predominated in amount in the salted oyster pickle over that in the other pickles. (c) The salted cuttlefish pickle was found to contain only 5'-adenylic acid and 3'-adenylic acid. It has become evident from the above fact that clam and the invertebrate lack of adenylic deaminase and contain high content of adenylic acid. Thus, they were demonstrated to be the AMP-type. (d) 5'-Inosinic acid was contained in the salted yellow tail pickle in a significant concentration, and it might be considered to be IMP-type. 5. Comparative data for flavor with regard to the flavorous amino acids and the contents of 5'-mononucleotides are: (a) A specific flavor of salted yellow tail pickle was ascribed to the abundance in glutamic acid and aspartic acid, and to the existence of a small amount of flavorous 5'-inosinic acid. The combined effect of these components was belived to exhibit a synergistic action in producing a specific fiavor to the pickle. (b) A specific flavor of salted clam pickle has been demonstrated to be attributable to the richness in glutamic acid and aspartic acid rather than to that of 5'-mononucleotides.

• The Korean Journal of Physiology
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• v.22 no.2
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• pp.189-206
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• 1988

The effects of ouabain on the contractile and electrical activities were investigated in the isolated preparations of guinea-pig taenia coli, and compared with those of vanadate. Spontaneous contractions were recorded with force transducer, and electrical activites were measured by use of suction electrode, or single sucrose-gap technique. The contractions were induced by the electrical stimulation for 5 seconds every 1 minute with alternating current (60 Hz, 3.0 V/cm) through the platinum electrodes located in parallel with the long axis of the preparation. All experiments were performed in tris-buffered Tyrode solution which was aerated with $100%{\;}O_2$ and kept at $35^{\circ}C$. The results obtained were as follows: 1) Responses of spontaneous contractions to ouabain were concentration-dependent; $10^{-7}M$ ouabain caused a rise of basal tone. Above the concentration of $10^{-6}M$ ouabain, an initial increase followed by a decrease in tension was observed. 2) A continuous spike discharge was induced by the administration of $10^{-7}M$ ouabain. Above $10^{-6}M$ ouabain, a transient initial increase followed by a decrease in spike frequency and amplitude was produced, and finally membrane potential was sustained at a certain level without a spike discharge. 3) The characteristic response to $10^{-7}M$ ouabain was not blocked by the pretreatment with $10^{-7}M$ atropine. 4) The electrically induced contractions were completely suppressed at the concentration of $2{\times}10^{-7}M$ ouabain. These contractions were blocked more rapidly in paralled with the increase in ouabain concentration. 5) Effects of vanadate on the spontaneous activities were quite different from those of ouabain; $10^{-6}M$ vanadate increased the amplitude of contractions and $10^{-5}M$ vanadate increased slightly both amplitude and frequency of spontaneous contractions. $10^{-4}M$ vanadate showed irregular phasic contractions superimposed on the increased basal tone. 6) $10^{-5}M$ vanadate depolarized the membrane potential and shortened the interval between the bursts of spike discharge, whereas $10^{-4}M$ vanadate induced continuous spike discharge with membrane depolarization. 7) Vanadate caused a characteristic inhibitory response to the contractions induced by electrical stimulation; An initial rapid inhibition of tension development and then gradual recovery to a certain level. From the above results, the following conclusions could be made: 1) The rise of basal tone at $10^{-7}M$ ouabain is due to continuous spike discharge without a silent period. The continuous spike discharge is likely to be associated with a slight membrane depolarization caused by the blockage of Na pump. 2) The biphasic response induced by above $10^{-6}M$ ouabain seems to occur by the different mechanisms. The initial increase in tension is associated with depolarization along with an increase in spike frquency, whereas the subsequent relaxation occurs through a non-electrical mechanism. 3) The characteristic response to $10^{-7}M$ ouabain is resulted not from the action on intrinsic nerve terminal, but from its direct action on the membrane of smooth muscle cells. 4) The phasic contractions superimposed on the increased basal tone at the concentration of $10^{-4}M$ vanadate is resulted from the continuous spike discharge with membrane depolarization, of which mechanism remains unknown. 5) The inhibitory action of ouabain on the electrically induced contractions suggests that the increasein intracellular Na in some way inhibits the electrically induced $Ca^{2+}$ influx. The mechanism of vanadate action on the induced contractions remains unknown.