• Journal of the Korean Data and Information Science Society
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• v.25 no.6
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• pp.1161-1170
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• 2014

In global competition like today, intellectual property of novel areas such as traditional knowledge, traditional creation, hereditary resource, etc. are perceived as important resources. Therefore making solid competitive power in overall knowledge resources like cultural contents, brand, design etc. in nation is a pressing question. Accordingly in this study, to prepare for intellectual property rights dispute and advantage-sharing problem that would be variously derived from the Nagoya Protocol which will come into force after 2014, this research selected 200 knowledge of middle region in Korea from 2,047 literal and 931 oral knowledge using preconditioning process. The order of priority of top 50 of them was ranked by a quantitative research method, the Delphi survey. Among them, 30 was literal traditional knowledge and 20 was oral traditional knowledge. Result of this research could be used later as basic material for qualitative researches like the focus group interviewing. Furthermore in this paper is meaningful; the selected traditional knowledge can contribute remarkably to traditional biologic knowledge resource in nation which can be acknowledged in international society, announcing validity (hold precedence for patent) later on.

• Journal of Life Science
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• v.26 no.11
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• pp.1298-1307
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• 2016

In the study, we investigated the optimum fermentation conditions as well as changes of physicochemical and antioxidant characteristics during the fermentation of jujube wine. The physicochemical characteristics of the jujube hot water extracts used in this study were a pH of 5.05, 0.01% acidity, and $6.5^{\circ}Brix$ concentration. For jujube wine fermentation, the optimal fermentation strain was selected among the isolated strains and the final chosen strain was identified as Saccharomyces cerevisiae, based on the 26S rRNA gene sequencing and similarity searching in GenBank DB. The jujube wine fermented with an initial $15^{\circ}Brix$ concentration of jujube extracts showed a maximum alcohol content of 13% and lower residual sugar concentration. Alcohol content during the jujube wine fermentation was increased after 3 days of fermentation, and no significantly difference after 6 days was found. The residual sugar concentration during the fermentation periods was significantly decreased with increasing alcohol content. The jujube wine properties at 12 days of fermentation were as follows: a pH of 4.34, acidity of 0.29%, alcohol content of 12.8%, and a residual sugar concentration of $8.70^{\circ}Brix$. The malic acid content in the organic acid of fermented jujube wine was significantly decreased during the fermentation proceeding, whereas the succinic acid and lactic acid contents were significantly increased. Antioxidant characteristics of the fermented jujube wine were appeared ABTS radical scavenging activity 45.80%, DPPH radical scavenging activity 61.89%, nitrite scavenging activity 91.95% and total polyphenol compound 3.69 mg/ml. In terms of consumer liking of the jujube wine by sensory evaluation, the color and overall acceptability of jujube wine were evaluated as more than average.

• Journal of Food Hygiene and Safety
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• v.30 no.3
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• pp.265-271
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• 2015

This study was done in order to investigate the naturally occurring levels of nitrate and nitrite in livestock products. Total samples of 458 consisting of meats (n = 223), processed meat products (n = 51), raw milks (n = 30), processed milk products (n = 142), eggs (n = 5) and processed egg products (n = 7) were analyzed for contents of nitrate and nitrite by ion chromatography (IC). That methods showed good results in terms of linearity, limit of detection (LOD), limit of quantitation (LOQ), recovery, reproducibility and uncertainty. Nitrate and nitrite were detected in 167 and 40 samples, respectively. The nitrate levels (mg/kg) were not detected (ND)~40.23 for modified milks, ND~37.97 for sauce meats, ND~32.40 for process cheeses, ND~31.50 for processed egg products, ND~27.73 for dry milks, ND~24.76 for sausages, ND~22.45 for bacons, ND~21.55 for natural cheeses, ND~20.82 for hams and fermented milks, ND~13.57 for eggs, ND~12.77 for butters, ND~9.31 for milks and ND~3.88 for meats while the nitrite levels (mg/kg) were ND~17.35 for processed egg products and ND~1.92 for meats. In conclusion, the result of this study of nitrate and nitrite in livestock products could be used as one of scientific base datum to determine whether they are naturally occurring or not, including ingredients and their percentage, manufacturing processes, other papers relating to naturally occurring levels of them, and so on.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 2014.06a
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• pp.43-45
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• 2014

DPO(Dynamic positioning Operator)는 Dynamic positioning 기능이 있는 선박에 승선하는 항해사로서 항해, 정박 당직 뿐만 아니라 Dynamic positioning이 요구되는 다양한 offshore 작업시에 DP 당직을 수행한다. 정식 DPO가 되기 위하여는 SCTW 항해사 면허뿐만 아니라 NI 혹은 NMD에서 규정한 training 과정을 이수하여 DP limited 혹은 DP unlimited certificate를 취득하여야 한다. 본 연구에서는 1982년부터 업계 표준 DPO의 training과 certification을 담당하고 있는 NI (Nautical Institute) 산하 DPTEG(Dynamic Positioning Training Executive Group)의 DPO 양성과정을 조사하였다. 특히 업계의 보다 현실적인 DPO training 과정에 대한 요구에 대응하여 2014년 3월에 발표되어 2015년 1월1일부터 발효될 더욱 강화된 training과 verification 절차를 담은 새로운 DPO training scheme을 분석하여 한국 해기사들이 DPO로서 offshore sector에 진출하기 위한 방안을 제시하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.4
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• pp.604-611
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• 2014

The purpose of this study was to assess the consumption of aspartame and acesulfame K, the most frequently utilized artificial sweeteners in Korea. The contents of aspartame and acesulfame K in processed foodstuffs were analyzed by HPLC, and daily intakes according to sex and age were estimated by applying the consumption data from the Korea National Health and Nutrition Examination Survey. Estimated daily intakes of aspartame and acesulfame K were 58.37 ${\mu}g/kg$ bw/day and 14.23 ${\mu}g/kg$ bw/day, respectively, in 2012. These amounts constituted 0.15% and 0.09% of the ADI (Acceptable Daily Intake) established by the JECFA (FAO/WHO Joint Expert Committee on Food Additives). Estimated daily intakes of aspartame and acesulfame K in the 95 percentile consumption group were 2,510.48 ${\mu}g/kg$ bw/day and 761.92 ${\mu}g/kg$ bw/day, respectively, and intake levels were 6.28% and 5.08% of the ADI, respectively. In conclusion, daily intake levels of artificial sweeteners were evaluated to be at safe levels.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1301-1306
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• 2008

The physiological and microbiological characteristics of various mul-kimchis prepared with omija (Schiznadra chinensis) water extract (1, 2, 3 v/w%) (omija mul-kimchi ) or water (control) were investigated during fermentation for 21 days at $10^{\circ}C$. The pH of omija mul-kimchi was lower than that of control and lowered with increasing the concentration of omija between 1% and 3%. The pH did not change significantly during fermentation in omija mul-kimchi compared with control. The changes in titratable acidity were similar in pH. The change of total microbs and lactic bacteria during fermentation was similar in various mul-kimchis and the viable cell numbers in omija mul-kimchi were lower than in control. The viable cell of mul-kimchi decreased with increasing the concentration of omija water extract. The texture of various mul-kimchi such as hardness, cohesiveness, chewiness and springiness, was decreased but the texture of 1% omija mul-kimchi was maintained significantly higher than that of control during fermentation. The DPPH radical and nitrite scavenging activity of omija mul-kimchi were higher than those of control and the activities increased with increasing concentrations of omija water extract. The sensory quality of 1% omija mul-kimchi showed the highest value in taste and overall acceptability among the tested mul-kimchis.

• KSBB Journal
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• v.24 no.5
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• pp.489-494
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• 2009

Two-step pretreatment process was investigated to efficiently hydrolyzed rape stems for obtaining fermentable sugars. The process was consisted of two consecutive steps as $200^{\circ}C$ and 15 MPa and $374^{\circ}C$ and 24 MPa with the flow rate of 5 mL/min. Under this condition, 5.5 (g/L) of glucose and 25.6 (g/L) of xylose were obtained from rape stems, showing 18% of glucose yield based on 25% cellulose in the rape stems. It was also found that this process could generate less amounts of toxic residues, such as HMF (Hydroxy- Methyl-Furfural) and other fulfural components during hydrolysis process. It could reaction maintain relatively high ethanol production yield as 90% of theoretical conversion yield from glucose. Therefore, this pretreatment process could be applied to hydrolyze other cellulosic and marine resources such as woods, stem and algae for bioethanol production.

• Food Science of Animal Resources
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• v.27 no.1
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• pp.95-101
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• 2007

We have investigated the immunomodulatory activity of water extracts of Acanthopanax divaricatus var. alveofructus in male ICR mice. Mice were administrated with fermented milk containing freeze-dried extract 3 mg/Kg (A), 9 mg/kg (B), 27 mg/Kg (C) per body weight with A. divaricatus var. alveofructus (loots : leaves : stem) : Codonopsis lanceolata = (5 : 2 : 1.5) : 1.5 for 7 and 10 weeks, respectively. Body weight, relative organ weight, cellularity of lymphoid organs, plaque- forming cell (PFC) assay, agglutination (AGG) test and lymphoproliferation were examined in various groups of animals. Any significant differences of body weight gain were not recorded in the tested ICR mice. There was significant different (p<0.05) in the spleen index in B group of 10 weeks and C group of 7 weeks fed mouse. The thymus gain weight was increased during administration of the extract, but there was no significant increase on other organs gain. Humoral immunity as measured by PFC showed more decreased PFC level in 10 weeks than in 7 weeks. In the HT, A. divaricatus var. albeofructus extract also showed a significant increase (p<0.05) in C group of 10 weeks. Administration of extracts from A. divaricatus var. albeofructus increased significantly in the production of IgG antibodies on the mice immunized with SRBC in B group of 7 and 10 weeks (p<0.05).

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.365-371
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• 2003

This study was analyzed to the characteristics of the Lindera obtusiloba eaf teas by various manufacture methods. Moisture content was the highest in the tea processed by air dry method, and the lowest in the tea roasted after steaming. The contents of soluble solid was higher in the fermented tea than in the others, and the lowest in the roasted tea. The content of tannin was the higher in the roasted after steaming tea than in the others, and the lowest in the fermented tea. The content of vitamin C was the higher in the roasted tea than in the others, and the lower in the steamed tea. The mineral contents of leaf teas was orderly K, Na, Mn, Ca, Fe, Mg, and Zn. The roasted after steaming tea was estimated to the most excellent in the sensory evaluation of leaf teas.

• Food Science and Preservation
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• v.12 no.1
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• pp.68-74
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• 2005

This study was carried out to analyze to the flavor components of Lindera obtusiloba BL leaf teas by different processing methods. 81 kinds of flavor components in the masted tea, 78 in the roasted tea after steaming, 88 in the withered tea, 86 in the fermented tea, 72 in the steamed tea, and 89 in the air dried tea ware by GC/MS. Hydrocarbones in Lindera obtusiloba BL leaf teas were 45 kinds of $\beta-piepne$, and 16 kinds of alcohols such as Linalool, n-octanoal, phenyl acetaldehyde, $(-)-\alpha-terpineol$, elemol, and cholest-5-en-3-ol. 11 kinds of ketones sachas 2-ethyl-2- propyl-cyclohexanone, and 8 kinds of aldehydes sach as phenyl acetaldehyde, tetradecanal, 10-undecanal, 4-Bromo-2-methylbutanal were found. Esters were methyl 9,12,15-octadecatrienate, didodecyl phthalace, 1,2-benzenediccarbaboxy acid-bis (2-ethylhexyl)ester and phenols was 2,6-bis(1,1-dimethylethyl)-4-methyl-phenol.