• Korean Journal of Food Science and Technology
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• v.44 no.3
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• pp.263-268
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• 2012

Novobiocin is a coumarin-containing antibiotic, and has a longer half-life in various animals than other veterinary medicines. A simple and rapid high-performance liquid chromatography assay for the determination of residual novobiocin levels in chicken, beef and milk has been developed and validated. The separation condition for HPLC/UVD was optimized by a MG II $C_{18}$ (4.6 mm $ID{\times}250$ mm, 5 ${\mu}m$) column with 0.1% formic acid in $H_2O$/0.1% formic acid in Acetonitrile (40/60, v/v) as the mobile phase at a flow rate of 1.0 mL/min and the detection wavelength was set at 340 nm. Residues were extracted from tissue by blending with methanol. After liquid-liquid partitioning, lipid materials were removed with n-hexane and purification as Silica (1 g, 6 mL) cartridge with 10 mL acetone/dichloromethane (10/90, v/v). Limit of quantification and linearity performed by the analytical method were 0.02 mg/kg and 0.999 ($r^2$), and the recovery range was $88.8{\pm}5.6-100.3{\pm}4.4$, $88.8{\pm}7.2-97.0{\pm}3.2$ and $88.1{\pm}4.3-92.8{\pm}3.6%$. It is expected that this analytical method with regards to novobiocin in chicken, beef and milk could be applied as an official method to administer food safety on veterinary medicines.

• Journal of The Korean Society of Grassland and Forage Science
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• v.21 no.1
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• pp.1-6
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• 2001

This experiment was conducted to evaluated the effect of maturity at harvest on the changes in quality of round baled rye silage at forage experimental field of Grassland and Forage Crops Division, National Livestock Research Institute, RDA, Suwon in 1998. The experimental design was a split-plot design with three replications. The main plots were three different harvest stages : boot, heading and flowering stages, and the subplots were days after ensiling : 1, 2, 3, 5, 10, 30, 45, and 60 days. The wilting period of boot, heading and flowering stages were 1, 0.5 and 0.5 days, respectively. The final pH of rye silage was higher in the order of flowering, boot and heading stages. And pH of flowering stage began to change at early fermentation period, but that of boot and heading stages was delayed 1~2 days. Ammonia-N content of boot stage was highest. and that was increased as fermentation progressed. But Ammonia-N of heading stage was decreased to 30 days. then that was increased after 45 days fermentation. Among fermentation periods, inside temperature of deep place was not affected by external temperature. And that of deep place was increased to 3$0^{\circ}C$ at early fermentation. then decreased as fermentation progressed. However surface temperature was affected by external temperature after 10 days. Acetic acid content was not changed with 5 days by harvest stages, but that of boot stage was increased after 10 days. Butyric acid of boot stage was increased after 5 days. but that of heading stage was increased after 10 days. However lactic acid was increased from 1~2% to 6~8%. Lactic acid bacteria (LAB) of heading and flowering stages were highest at 5 days fermentation, and that of boot stage was highest at 10 days fermentation. The results of this study indicate that fermentation of round baled rye silage occur within 5 days. Therefore, any modification should be applied with an 5 days for high quality of round baled rye silage.

• Journal of Food Hygiene and Safety
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• v.22 no.1
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• pp.29-36
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• 2007

The using frequency of processed foods and dietician's perception against management of food service at 98 food service institutions located in Jeollabuk-Do were surveyed. Food service institutions included 13 hospitals,38 schools,40 enterprises, and 7 others. Single menu (75.5%) with two (33.7%) or three (57.1%) side dish was offered. In addition, the offering ratio of boiled water and spring water was 37.8 and 32.7%, respectively. The processed foods with high using frequency were kochujang (1.19), sesame oil (1.22), and doenjang (1.30), but that of leek, onion, Chinese cabbage, and radish were 4.95, 4.62, 4.60, and 4.26, respectively. Dietician's major affairs in all type of food service institutions were cooking (64.3%), purchase (48.0%), and personnel managements (39.8%). Dieticians, however, had a low perception against safety and nutrition management. Therefore, in order to prevent the outbreak of food-borne diseases, we estimated that the education and the conversion of dietician' perception against safety and nutrition management were needed.

• Korean Journal of Food Science and Technology
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• v.4 no.4
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• pp.276-284
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• 1972

A strain of Bacillus sp. which has powerful enzymatic activity and sets free a little amount of ammonia nitrogen and large amount of amino nitrogen was separated from Meju, Denzang, Chungkukjang, and paddy straw to make the soy-sauce rapidly and conveniently in the various mixing ratio of steamed soy-bean and wheat parched or steamed. Total nitrogen and amino nitrogen were increased during the maturing. The acidity of soy-sauce was increased to $1.15{\sim}1.98%$ than ordinary soy-sauce. pH were ranged in $4.6{\sim}6.0%$. The fermenting time takes 30 days while it takes at least 4 monthes in ordinary method. The best results were obtained with the mixed ratio of 1 : 1 or 1 : 2 (wheat : soy-bean).

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.6
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• pp.708-713
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• 2008

The effects of administration alone or mixed of Angelica keiskei and turmeric extract on blood lipids were evaluated in hypercholesterolemic diet or P-407-induced hyperlipidemic rats. In the study 1, female Sprague-Dawley rats weighing 160-180 g were divided into each groups and fed high cholesterol diets for 8 weeks. Experimental groups were administered with following diets: basal diet (Normal), high cholesterol diets (1% cholesterol). We did the oral administration for evaluation in experimental groups: C (vehicle), A (angelica extract), T (turmeric extract), AT (angelica extract, turmeric extract/ 1:1 complex). The concentrations of serum total cholesterol, and LDL-cholesterol were decreased by 6.8%, 9.8% in A group, by 22.1%, 28.8% in C group and by 28.2%, 35.6% in AT group, compared to the C group, respectively. HDL-cholesterol levels were not different among the experimental groups. In the study 2, we induced the hypertriglyceridemia in rats by intraperitoneal injection of P-407 (0.5 g/kg) once per three days. From the next day after P-407 injection beginning, we did the oral administration as the study 1. Angelica keiskei extract, turmeric extract and complex extract decreased serum triglyceride by 17.2%, 19.7% and 48.3%, respectively. These results suggested that Angelica keiskei and turmeric extract complex might have synergistic effect in lowering total cholesterol, LDL-cholesterol and triglyceride in hyperlipidemic rats.

• Journal of the Korean Geographical Society
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• v.29 no.4
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• pp.438-449
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• 1994

This paper focuses on recontextualizing geography curriculum, i.e. examining recent changing aspects in three geography curriculum locators-society, student and discipline of geography-and searching future directions of geography curriculum in light of such changes. For conciliation and reflection of changing aspects of each locators, this paper dealt with social issues and societal changes in terms of locator of society, increased concern to student and development of cognitive science in terms of students, and challenging views on science and the meaning of epistemological changes in geography in terms of discipline. As a result, three future directions in geography curriculum are searched : issue-based geography curriculum, thinking geography curriculum, geography curriculum toward equity and accessbility.

• The Journal of Korean Academy of Prosthodontics
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• v.47 no.3
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• pp.266-272
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• 2009

Statement of problem: The number of edentulous patients is increasing due to an aging society, which leads to increased demands and interests on implant restorations. Implant restorations are an effective treatment method for both complete and partially edentulous patients, and the success rate has been reported to be high. But because of the increased use of implants in various situations have resulted in frequent reports of failures on implant restorations. Various efforts to overcome these failures have been made. Purpose: The aim of this study was to investigate the statistic survival rate of dental implants on patients who were treated at Dankook University Dental Hospital during the past 10 years based on their charts. Materials and methods :The research was made for two different periods of time; The first investigation was for patients from August, 1998 to August, 2003 and the second was for patients from September, 2003 to April, 2007. Information on the number of implants placed, the location and distribution of implants, the duration between the first and second surgery, and the survival rate of implants were investigated from the patients'charts. Results: 1. According to the first investigation, 1680 implants were placed on 612 patients and the second investigation showed 2438 implants placed on 933 patients. Thus a total of 4118 implants on 1545 patients. 2. Among the 1545 patients, 884 patients were male (57.2 %) and 661 patients were female (42.8%). Out of 4118 implants, 1739 implants (42.2%) were placed on the maxilla, and 2379 implants (57.8%) on the mandible. Implants were placed most frequently in the posterior region of the mandible. A total of 2043 implants (53.2%) were placed in this region. 3. According to the first investigation, 57 out of 1680, implants failed, while from the second investigation, 17 out of 2438 implants were reported as failure. In total, 74 implants failed, which results in a 98.2% survival rate. 4. The average duration between the first and the second surgeries in maxillas decreased from 7.4 months to 6.8 months. The duration also decreased from 5.6 months to 5.0 months in mandibles. Conclusion: As shown in the results, the number of placed implants and the survival rate of implants were higher in the second investigation than that of the first investigation. And the time spent after the first surgery to the second surgery was less in the second investigation. Consequently, it can be presumed that the demand and consumption of dental implants as well as the survival rate will increase in the future.

• Journal of Aquaculture
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• v.11 no.4
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• pp.449-455
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• 1998

The small size food organism(under the size 150${\mu}m$) is needed as food for early stage of marine fish larvae of small mouse (e.g the group of grouper). This study was investigated to develop a method for copepod Apocyclops sp. culture in combination with the rotifer B. rachionus for stable culture of copepod species and harvest of various size food organisms. The culture conditions as temperature, salinity, culture volume, photo period, culture preiod and observation interval were 25${\circ}C$, 22ppt, 40ml, all dark except to observation time, 16 days and every two day during the experimental period, respectively. The Tetraselmis suecica was used as the food for the two testing orgtanisms. After every two day counting, theses two organisms were transferred to fresh culture tanks with Tetraselmis suecica of $7{\times}10^5$cells/ml. In the mixed culture of B. rotundiformis and A. sp., growth of rotifer was suppressed by mixed culture with A. sp. whereas the growth of copepod Apocyclops was promoted in the mixed culture with rotifer B. rotundiformis (the maximum density was 22 individuals/ml through the 16 culture days). Moreover, the number of copepod nauplius were promoted about 2 times in the mixed culture compared to the numbers in single species culture. With this combination culture, the havested two food organisms of variable sizes. This size variation of food organisms was useful tools for larval rearing of small mouse marine fish larvae and next step food organism size of post hatched larvae.

• Food Science and Preservation
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• v.19 no.5
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• pp.774-782
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• 2012

Baechu kimchi without cuttlefish (control), baechu kimchi with cuttlefish (CK), cuttlefish baechu kimchi with yogurt (CK+Y), and cuttlefish baechu kimchi with vitamin C (CK+VC) were prepared, and the fermentation characteristics of the prepared kimchi samples were investigated during 28 days of fermentation at $4^{\circ}C$. The levels of moisture, crude lipid, and crude ash did not differ much among the samples, but the crude protein levels of CK, CK+Y, and CK+VC were greater than that of the control. The pH values of CK+Y and CK+VC slowly decreased compared with those of the control and CK during fermentation. The acidity increased sharply until 21 days then gradually increased thereafter. The total microbial counts achieved maximum levels at 21 days, and the kimchi to which yogurt and vitamin C were added showed values lower than that of the control. The number of Leuconostoc sp. in CK+Y and CK+VC was higher than that in the control. In our sensory evaluations, cuttlefish kimchi with yogurt or vitamin C scored highest in terms of texture, sour taste, ripened taste, and overall acceptability.

• Cartoon and Animation Studies
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• s.46
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• pp.85-106
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• 2017

With the media's shift into the digital era in the 2000s, comic book publishers attempted a transition into the new medium by establishing a distribution structure using internet networks. But that effort shied from escaping the parallel-page reading structure of traditional comics. On the other hand, webtoons are showing divers changes by redesigning the structure of traditional sequential art media; they tend to separate and allot spaces according to the vertical scroll reading method of the internet browser and include animations, sound effects and background music. This trend is also in accordance with the preferences of modern readers. Modern society has complicated social structures with the development of various media; the public is therefore exposed to different stimuli and shows characteristics of differentiated perceptions. In other words, webtoons display more relevant and entertaining characteristics by inserting sounds and using moving texts and characters in specific frames, while traditional comics require an appreciation of withdrawal and immersion like other published media. Motions in webtoons are partially applied for dramatic tension or to create an effective expression of action. For example, hand-drawn animation is adopted to express motions by dividing motion images into many layers. Sounds are also utilized, such as background music with episode-related lyrics, melodies, ambient sounds and motion-related sound effects. In addition, webtoons provide readers with new amusement by giving tactile stimuli via the vibration of a smart phone. As stated above, the vertical direction, time-based nature of animation motions and tactile stimuli used in webtoons are differentiated from published comics. However, webtoons' utilization of innovative techniques hasn't yet reached its full potential. In addition to the fact that the software used for webtoon effects is operationally complex, this is a transitional phenomenon since there is still a lack of technical understanding of animation and sound application amongst the general public. For example, a sound might be programmed to play when a specific frame scrolls into view on the monitor, but the frame may be scrolled faster or slower than the author intended; in this case, sound can end before or after a reader sees the whole image. The motion of each frame is also programmed to start in a similar fashion. Therefore, a reader's scroll speed is related to the motion's speed. For this reason, motions might miss the intended timing and be unnatural because they are played out of context. Also, finished sound effects can disturb the concentration of readers. These problems come from a shortage of continuity; to solve these, naturally activated consecutive sounds or animations, like the simple rotation of joints when a character moves, is required.