• Korean Journal of Poultry Science
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• v.30 no.1
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• pp.1-10
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• 2003

The objects of this study were to develop a new strain which has resistance to fowl typhoid, high performance in laying, and producing brown shell eggs favored by domestic consumers. Several White Leghorn (WL) breeds known as possessing genetic resistance to fowl typhoid and several brown shell egg breeds such as susceptible to the disease were used to produce the controlled strains with cross mating between the strains within the breeds and the experimental strains with crossbreeding between the breeds. The crossbred strains were Chungnong(CN) 21, 22, 23, 24, 25 and 26. The controlled strains were ISA brown CC, Hyline brown CC and Lohman brown CC. The survival rates were 99.95% for chicks of age 0∼l7 weeks and 91% for adult chickens of age 18∼72 weeks. There was no difference in survival rate between the crossbred and the controlled strains. The means of age of lst egg laying were 147 to 148 days and no difference was observed between the crossbred and the controlled. The egg Production rates of a9e 18∼72 weeks were 83.76% far the crossbred strains and 77.82% for the controlled strains, which is significantly higher in the crossbred than controlled strains by 6%. The numbers of the hen housed egg Production of age 18∼72 weeks were 292.33 eggs for the crossbred strains and 271.31 eggs fur the controlled strains. The difference of 21 eggs more produced by the crossbred than by the controlled was statistically significant. The mean egg weights of age 18∼72 weeks were 64.32g for the crossbred strains and 60.73g for the controlled strains, and the difference of 3.59g was statistically significant. The feed conversion rates during the age of 18 to 72 weeks were 2.297 for the crossbred strains and 2.454 for the controlled strains. The crossbreds were reduced feed consumption by 157g for 1kg of egg Production which was statistically significant. Haugh unit(H$.$u) at the age of 72 weeks were 82.20 for the crossbred strains and 77.82 for the controlled strains. The crossbred strains were superior quality by 4.38 H$.$u. There were no significant differences in the yolk color and the eggshell thickness between the crossbred strains and the controlled strains. The eggshell color of the crossbred strains was light brown which is the medium color of the white eggshell strains and the brown eggshell strains. The body weights at the ages of 8, 12, 18, 42 and 71 weeks were not different between the crossbred strains and the controlled strains.

• Journal of agriculture & life science
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• v.46 no.6
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• pp.117-126
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• 2012

This study carried out on the manufacturing of pidan. The production of pidan can be one of solutions for over-produced eggs and stable egg price. For the alkali-pickling solution for manufacturing of Pidan, the tested concentration of NaOH and NaCl were respectively as 3, 5, 7% and 5, 10, 15, 20%, and examined every 2 days for 14days. According to the results, pH value of alkali-pickling solution was increased by the increment of NaOH concentration and the pickling period, and was decreased by the increment of NaCl concentration. The pH value of egg yolk was increased by the increment of NaOH concentration, but it was not significantly different by the NaCl concentration. By the increment of NaOH and NaCl concentrations, the alkali infiltration in egg yolk and egg white was accelerated. Furthermore, the weight change of the eggs in the alkali-solution has no effects on manufacturing of Pidan. Liquefied albumen showed significant differences by NaOH concentration rather than that of NaCl. There was no liquefied albumen for 14days at 3% of NaOH, but it was found between 11-12days at 5% and 8-10days at 7%, respectively. The pH values of egg white when it was liquefied albumen were between 11.8 and 12.0. Pidan was made by heat treatment after 6-7days dipped in the solution at the concentration of 7%, about 10days at 5%, and 12-14days at 3% of NaOH, respectively. Although, the period of manufacturing of Pidan was saved by the increment of NaOH concentration, liquefied albumen was accelerated and the food preference was decreased by ammonia odor. Therefore, the suitable concentration of NaOH is between 3 and 5%, and that of NaCl is between 5 and 10% due to the effect of salinity by the soaking period. Through this study, optimal pickling solution and dipping time for manufacturing of Pidan was figured out, and also find out that it can save a time about 15days for manufacturing of Pidan.

• The Journal of Korean Philosophical History
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• no.58
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• pp.161-199
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• 2018

The contents and method of education of all Korean scholars are similar to the contents and method of education provided by Zhu Xi(朱熹), but they operated in a somewhat different way according to schools. Those who served as the first directors of Donam Seowon were Kim Gip(金集, 1574~1656), Song Joon-gil(宋浚吉, 1606~1672) and Song Si-yeol(宋時烈, 1607~1689), who were the writers of Kim Jang-saeng(金長生, 1548~1631). Donam Seowon is supposed to have weakened the status of scholarship and the activities of lectures as HwaYang Seowon and Seoksil Seowon, which principals were all the Noron(老論) scholars, grew to be the center of education institution of the Noron. Donam Seowon have not preserved the school regulations. But the way of operating system of Donam Seowon can be guessed through the letter of Song Joon-gil, who was the headmaster of the late 17th century on the whole operation of Donam Seowon. From this letter, it is assumed that the school of Donam Seowon is similar to the 'Unbyoung-Jungsa regulations' written by Lee Yi(李珥). The headmasters of Donam Seowon was the Noron scholars. And scholars of the Kim Chang-hyeop(金昌協, 1651~1708) school became headmasters more than the scholars of Kwon Sang-ha(權尙夏, 1641~1721) school. Headmasters of the Donam Seowon had served as the headmasters of HwaYang Seowon and Seoksil Seowon also. In the early days of the establishment of the Donam Seowon, the lecture activities conducted in Donam Seowon were preceded by the textbooks of Kim Jang-saeng/Song Si-yeol's teaching curriculum and neo-confucian books[i.e Sohak (小學)${\rightarrow}$Family Ritual(家禮)${\rightarrow}$Simkyong(心經)${\rightarrow}$Keunsarok(近思錄). It is assumed that the scholars of Seoksil Seowon, who was a Noron Nak-ron(洛論) scholars, gradually adopted Lee Yi's teaching curriculum[i.e, Sohak(小學)${\rightarrow}$Sasoe(四書)${\rightarrow}$Okyoung(五經)]. This lecture contents and procedure was contents and procedure of the Seoksil Seowon, established and operated by the scholars of the Kim Chang-hyeop school. Entrance qualification of Donam Seowon's did not place importance on the social status, but on scholarship and personality. The examination for a high-ranking government official was not allowed. Although the principle, students had to participate in the lecture and study(講學), they were living in Seowon, while the financial and operating of the Seowon became increasingly difficult, the students were changed to participate in the conference(講會) held twice a month while studying at their homes.

• Korean Journal of Environmental Biology
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• v.19 no.1
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• pp.49-58
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• 2001

This study aims to compare and analyze the environment of natural parks and Ulleung island using the plant taxa classified by five degrees based on their distributional ranges. The scores differentially given based on the importance of each degree; taxa belonging to the fifth degree are given to 20 scores each, fourth 10, third 5, second 3.3, and first 2.5, respectively. The total assessed scores were ranked as Mt. Halla, Seorak, Jiri, Deokyu, Is. Ulleung, Mt. Sobaek, Odae, Palgong, Chink, Taebaek, Songni, Juwang, Gaya, Duryun, Gaeryong, Bukhan, Naebyeon, Worak, Naejang, Cheongryang, Naeyeon, Myeongii, Jokye, Mudeung, Wolchul, Geumo, Juheul, Biseul, Hwangmae, Jangan, Seonun, Moak, Seonam, Chilgap, and Gibaek, in order, respectively. It is suggested that the natural environments assessing more than 1,000 of total scores such as Mt. Halla and Mt. Deokyu are regarded as the most excellent ones, and those between 700 to 1,000 of total scores such as Is. Ulleung and Mt. Odae are regarded as relatively excellent ones. Natural parks scored between 500 to 700 such as Mt. Palgong and Mt. Gaya are regarded as good ones and parks scored between 300 to 500 such as Mt. Duryun and Mt. Mudeung are regarded as normal ones. The area assessed less than 300 of total scores such as Mt. Wolchul and Mt. Gibaek are regarded as the most inferior ones. The total scores of the national parks are generally higher than those of the provincial and county parks. In addition, Ulleung island has a total of 882.9 scores. Therefore, according to the IUCN the Ulleung island should be included in the criterion of the preservative model of natural ecosystem, suggested by Ministry of Environment. At the same time, Ulleung island should be included to the superior model of natural scenery resources by its uniqueness of topography, geography and natural environments. Ulleung island is assessed as having relatively excellent natural environments as compared with other national parks, suggesting that the island should be designated as a new national park.

• Food Science and Preservation
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• v.21 no.1
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• pp.129-139
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• 2014

This study was conducted in order to investigate the optimal fermentation periods of the Smilax china L. leaves as a fermented tea via Aspergillus oryzae for 0 (non-fermented), and 10, 20, and 30 days (NF, F10, F20, F30). It was also observed for its quality characteristics. In the color and spectrum (400~700nm) of 1% tea water extract, NF was light yellow, whereas fermented tea (F10~F30) was light red color, and the F10 among F10~F30 has the clearest color and spectrum. Furthermore, acceptabilities of aroma and brightness were insignificantly different between NF and F10~30, while the mouth feel and overall acceptabilities were insignificantly distinct among all of the fermented teas. Therefore, these results suggest that the appropriate fermentation period for tea fermentation is 10 days. On the other hand, the total polyphenol and flavonoid content in the NF was the highest among all of the fermented teas. In the antioxidant parameters, EDA (electron donating ability), FRAP (ferric reducing antioxidant power), and LPOIA (lipid peroxidation inhibitory activity) in the NF were the highest among all fermented teas. Meanwhile, the XOI (xanthine oxidase inhibitory activity) was low, as well as insignificantly different from NF and F10~F30, whereas the AOI (aldehyde oxidase inhibitory activity) was markedly higher (38.09~41.70%) by the hot water tea extract (with or without fermentation), particularly the AOI that has increased via fermentation. In conclusion, the overall antioxidant activity tended to be reduced by fermentation; however, the EDA, FRAP and LPOIA in the fermented tea for 10 days was higher than the activities during 20~30 days of fermentation. There was a similar result in the color and acceptability of fermented tea for 10 days, which was remarkably better than those of 20-30 days. Therefore, fermented tea from the leaves of Smilax china L. could be expected to be used as a functional tea without the loss of inhibitory activity of both the XO and AO via fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.319-332
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• 2009

The present study was performed to analyze the life style and eating behavior of stroke patients and to find the risk factors related to stroke incidence in Daegu and Gyeongbuk Province, Korea. The case subjects (n=100) were selected from newly diagnosed stroke patients at Kyungpook National University Hospital. The control subjects (n=150) were selected from community inhabitants who did not have stroke history and were sex and age-matched with the case subjects. The survey was conducted by individual interviews using questionnaires on the general characteristics, life-style, eating behavior, food intake frequency and food preference. The high body mass index, preexisting diseases such as diabetes and hypertension, stroke family history, smoking, overeating habit and high preference for sweet, greasy and meat foods appeared to be the risk factors for stroke incidence. On the other hand, the results suggest that life style of regular exercise and nonsmoking, food habits of green tea drinking and enough chewing, preference for Korean meal type, high intake frequency for legumes, vegetables, mushrooms, seaweeds, fishes and shell fishes, soy milk and green tea might be the protective factors for the stroke. Therefore, maintenance of healthy weight, the prevention and management of the deteriorative chronic diseases, change of life style and improvement of eating behaviors are considered to be important for stroke prevention.

• 기호학연구
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• no.56
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• pp.45-70
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• 2018

Criticism of the postmodern philosophy of the system of representation, which has continued since the Renaissance, is based on a critique of the dichotomy that separates the subjects and objects and the environment from the human being. Interactivity, highlighted in a series of works emerging as postmodern trends in the 1960s, was transmitted to an interactive aspect of digital art in the late 1990s. The key feature of digital art is the possibility of infinite variations reflecting unpredictable changes based on public participation on the spot. In this process, the importance of computer programs is highlighted. Instead of using the existing program as it is, more and more artists are creating and programming their own algorithms or creating unique algorithms through collaborations with programmers. We live in an era of paradigm shift in which programming itself must be considered as a creative act. Simulation technology and VR technology draw attention as a technique to represent the meaning of reality. Simulation technology helps artists create experimental works. In fact, Baudrillard's concept of Simulation defines the other reality that has nothing to do with our reality, rather than a reality that is extremely representative of our reality. His book Simulacra and Simulation refers to the existence of a reality entirely different from the traditional concept of reality. His argument does not concern the problems of right and wrong. There is no metaphysical meaning. Applying the concept of simulation to algorithmic art, the artist models the complex attributes of reality in the digital system. And it aims to build and integrate internal laws that structure and activate the world (specific or individual), that is to say, simulate the world. If the images of the traditional order correspond to the reproduction of the real world, the synthesized images of algorithmic art and simulated space-time are the forms of art that facilitate the experience. The moment of seeing and listening to the work of Ian Cheng presented in this article is a moment of personal experience and the perception is made at that time. It is not a complete and closed process, but a continuous and changing process. It is this active and situational awareness that is required to the audience for the comprehension of post-representation's forms.

• Korean Journal of Heritage: History & Science
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• v.40
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• pp.73-104
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• 2007

Centering around ruins recognized of being relatively early stage related to flat tile and brick, excavated in Silla capital area, the study attempted elementary approach to seek the appearance time of every remain through comparing them from the excavated cases and production methods of Short beating, Medium beating plate, Long beating plate and Stamped-roof tile. Gyeongju began to use the short beating plate made of tile-less plates or tile plate and increased its quantity. That is deemed to be due to efficiency of beating plate making methods, and moreover to be limited only for use in the palace castle and offices. That is, making short beating plates is presumed to be made merely under some definite objectives. Medium beating plate has been spread to the whole country since Silla and Baekje united. Differently from Koguryo and Baekje, Silla had its unique Beating-plates making technology available for mass-production, which was spread to the whole country and resulted in disappearing of Koguryo and Baekje technology. Long beating plate was not nearly founded in Gyeongju area, but flat tile and common tile excavated in Sachunwang Temple site and Samrang Temple 3rd remains are known. In the outskirts of Gyeongju, long beating plate appeared between the latter half of 8C and the beginning of 9C. Until now, different views have raised to appearance of long beating plate of Unified Silla, which is expected to be clarified under the situation excavated by position relations. Stamped-roof title in Gyeongju is estimated as used after the datum point year 679. While in Baekje area, five stems and branches were involved, in Silla area, code or sign was shown much. The difference between two areas would be due to each other factory, and especially the marked contents werenot letters, which means it had been changed from Baekje s existing-methods. That is, it says the production environment changed owing to Silla's merging. And stamped-roof tile was temporarily used in Gyeongju but soon disappeared, which was because Silla beating plates made under cylinder-shaped tile barrel(圓筒瓦桶) and hitting-pressing of Medium beating plate had beenspread to the whole country, so the production technology of Koguryo and Baekje was naturally dismissed. In consequence, the mergence by Silla brought about unification of each nation's special technology.

• Applied Biological Chemistry
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• v.47 no.1
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• pp.96-106
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• 2004

Response surface methodology (RSM) was applied in roasting processes of perilla leaves to develop a high quality perilla leaf tea. The Hunter color parameters and electron donating ability were monitored to optimize organoleptic properties of perilla leaf tea. The roasting processes were based on the central composite design with primary variables-roasting temperature $(140{\sim}220^{\circ}C)$, time $(5{\sim}25)$, and reaction variables-sensory test, electron donating ability. From the variables, the roasting condition was optimized using statistical analysis system (SAS) program as developing the functional tea using perilla leaf. Hunter color L and b values of the powdered samples increased with the roasting processes, but Hunter color a value decreased. Electron donating ability was influenced by roasting temperature (p<0.01) and time (p<0.01), and optimum condition selected was at $220^{\circ}C$ for 15 min with coefficient of determinations $(R^2)$ above 0.98. After preference test of perilla leaf tea using parameter of taste, color, and flavor, we can estimate that the optimal roasting condition of preilla leaf for function tea manufacturing are $210{\sim}220^{\circ}C$ for $10{\sim}20$ min by response surface methodology (RSM). Tyrosinase, xanthine oxidase and electron donating ability were 10.14, 14.37 and 59.19% of perilla leaf tea.

• Culinary science and hospitality research
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• v.20 no.1
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• pp.27-37
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• 2014

This study examines the quality characteristics of the muffins made by adding 3%, 6%, and 9% of beet powder, comparing with the reference group. The result showed that there has been no significant difference in the ash content from the groups added with 3% and 9% of beet powder. The height of muffins appeared to be 4.7~5.0 cm, which didn't show any significant difference among the samples. The volume of beet muffins has shown significant difference among the samples (p<0.001). From the measurement result by scanning electron microscope (SEM), the samples had thick cellular walls and coarse pores because there was less gluten content with increased beet powder. From the chromaticity measurement result, L value and b-value decreased, while a-value increased with increased beet powder. From the texture measurement result, hardness increased with increased beet powder. Adhesiveness appeared to be getting lower with increased beet powder. Also, there was significant difference among the samples for cohesiveness (p<0.001). Gumminess got higher in the samples added with 3% and 6% of beet powder, and the highest chewiness was shown in the sample group added with 3% of beet powder. From the sensory evaluation result, overall acceptance has appeared in order of 6% > 9% > 3% > 0%.