• Journal of the Korean Society of Food Culture
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• v.1 no.3
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• pp.211-218
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• 1986

The doma (cutting board) is an essential kitchen utensil. The general doma used at present is not sultable for cutting kimchi-like juicy foods, because It is a nat flat structure. Kimchi juice contains vitamins, organle acids, and lactic acid bacteria, and inhibits Oxidation of flavor of kimchi. In addition, if the juice flows down on the doma during cutting the doma work-table and kimchi bottom is contaminated. In this studies a new type of doma for kimchi. was made in order to minimize the Juice Iou during cutting. This new one baa a two-dimensional function of low due to length slope face and slanted gutter of width. No this new type has been developed worldwide, as far as the present writer is aware. The new one has various effectivenesses: minimixing loss of kimchi juice and contamination of doma work-table and kitchen bottom by kimchi juice, saving water and time to water contaminated cutting board, work-table and diahtowel (hangju). preventing round from falling down frorr doma duing cutting, decreasing damage of cutting the user's finger, cutting by the fixed size and shape. Draining and drying is easy and it is convenient to cut all juicy food.

• Korean journal of food and cookery science
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• v.16 no.2
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• pp.195-201
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• 2000

An investigation was conducted to evaluate the hygienic status of university foodservice operation by using conventional swabbing technique plus standard plate count and ATP bioluminescence assay. The results of the study were as follows: 1) For all kitchen boards, knives, feeding trays, and dish towels tested, there was an overall agreement at 84.7% level between the results obtained using ATP bioluminescence and plate count when using a pass/fail cut-off of 3$\times$ control values for ATP assay and 40 CFU(colony forming unit)/㎠ for plate count. 2) The agrement rate between ATP assay and standard plate count was 87.5% for the samples before use, 29.2% for those during use, and 42.7% for those after cleaning and sanitizing. 3) The plate counts of three university foodservice operations for kitchen board, kitchen knife, feeding tray and dish towel were within the acceptable limits when tested before using. However, none of them were within the acceptable limits when tested during using and after cleaning and sanitizing. 4) Above results suggested that an immediate action needs to be taken to reduce the potential danger of cross-contamination and also effective sanitary control methods needs to be developed to improve the sanitary condition.

• Korean Journal of Environment and Ecology
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• v.24 no.3
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• pp.258-263
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• 2010

To study on the typical domatia structure, the leaves of six broad-leaved tree species were examined. Domatia of the leaves of the broad-leaved trees is the defense strategies against hervivory of many broad-leaved tree species. We observed four type domatia; Pouch type, Tuft type, Pocket type, and Pocket + tuft type. This result suggests that broad-leaved trees have develope leaf domatia structures for mutualism with predatory mites.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.6
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• pp.524-528
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• 2000

Effect of food additives on the heat sensitivity of listeria monocytogenes H-12 inoculated into Pollack surimi was investigated and also confirmed the effectiveness of various decontamination method such as tap water washing, chlorination, ultraviolet irradiation and heat treatment haying been applied on cooking utensils. Food additives such as polyphosphate, chitosan, and potassium sorbate increased heat sensitivity of t monocytogenes H-12 and polyphosphate showed the strongest synergistic effect. The tested strain was not detected from stainless steel and plastic cutting board contaminated with $10^4{\~}10^5/cm^2$ of L monocytogenes H-12 after tap water washing for 10 seconds or 1 minute, but washing effect was not found in wooden cutting board. The chlorination of stainless steel and plastic cutting board for 10 seconds with $5{\~}50 ppm$ solution eliminated all cells of the contaminated strain, however any change of the viable cell count was not observed in the chlorination of wooden cutting board, W irradiation on stainless steel and plastic cutting board for 5 minutes with 15 W above 30 cm eliminated the contaminated strain, but the tested strain was still found after 60 seconds of irradiation on wooden cutting board. The treatment of hot water on all used cutting boards for 10 seconds at $70^{\circ}C$ resulted in complete loss of viability of the contaminated strain.

• Korean Journal of Food Science and Technology
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• v.44 no.1
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• pp.114-120
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• 2012

The purpose of this study was to evaluate the antibacterial activities of chopping boards made of various materials such as three antibiotic plastics, a general plastic, and various woods (red pine, rubber tree, cypress, birch, and bamboo) using zone inhibition assay and real-time PCR. Wood chopping boards showed high antimicrobial activity against Vibrio vulnificus, while plastic chopping boards showed high antimicrobial activity against Escherichia coli O157:H7, Salmonella Typhimurium, and Staphylococcus aureus. Bamboo chopping board among the wood chopping boards showed the highest antimicrobial activity against five foodborne bacteria such as E. coli O157:H7, S. Typhimurium, Vibrio cholerae, and V. vulnificus. These results may be helpful in the selection of a chopping board with high antimicrobial activity and in the application of hygiene procedures for prevention of cross-contamination.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.2
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• pp.167-174
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• 2020

The purpose of this study was to investigate the kinematic comparison between successful and failed trials of Lopez vault techniques in male gymnastics. The subject, an Olympic gold medalist, was YHS (age: 27 years, height: 1.6 m, and mass: 53 kg) and fourteen high speed motion capturing cameras were used for data collection. The 26 reflective sensors were attached on major anatomical positions and 15 segment-body model was used to calculate the kinematic variables. According to results, the contact duration of the spring-board for successful trial(ST) was longer and that of failed trial(FT) and the range of motion of knee joint for ST was greater than that of FT. The movement times during pre-flight between ST and FT were same, but the movement time of horse contact period for ST was shorter than that of FT. The ST showed a longer movement time during post-flight and the longer horizontal distance than those of FT. Conclusively, YHS needs to approach the horse with a higher position of the body and higher incidence angle, as well as make faster twist angular velocity in an attempt to achieve ST.

• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.225-229
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• 2009

The efficacy of ozone water in reducing food-borne pathogenic bacteria on High Density Polyethylene (HDPE) and wooden chopping boards in food industry was investigated in this study. 1-5 log reductions of E. coli O157:H7, S. aureus, S. Typhimurium, and B. cereus were observed with increasing concentrations of ozone water. The immersion treatment evidenced superior capability to inactivate food-borne pathogens than washing treatment. The Gram-negative bacteria, such as E. coli O157:H7 and S. Typhimurium, evidenced lower resistance against ozone water than was seen with the gram-positive bacteria, which included S. aureus and B. cereus. The sterilizing effects of ozone water on HDPE chopping boards was superior to that on wooden boards. This result might be utilized to remove food-borne pathogens from food contact surfaces in the food industry.

• KSBB Journal
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• v.4 no.1
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• pp.31-33
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• 1989

The effect of growth rate change on glucose consumption and Ammonia production rate in batch culture of hybridoma was studied. The methods regulating growth rate of hybridoma were 1) decrease of serum concentration, 2) decrease of culture temperature and 3) addition of growth inhibitor (thymidine). The experimental results showed that hybridoma growth rate was dropped by 20~50%, while glucose consumption and ammonia production rate was decreased up to 40% On the other hand, the final concentration of monoclonal antibody was shown to be increased as high as 100% when the concentration of serum was decreased from 2% to 0.2%.

• Microbiology and Biotechnology Letters
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• v.17 no.5
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• pp.489-493
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• 1989

The role of each supplement in serum-free medium KM3 for the growth of hybridoma and the production of monoclonal antibody was investigated. Transferrin, ethanolamine and bovine serum albumin were shown to be indispensable for the growth of four kinds of hybridoma tested in this work, especially transferrin for Alps 25-3, and ethanolamine for A4W and KW hybridoma. The addition of $\beta$-mercaptoethanol to the culture medium of HCGK showed a good influence of both the cell growth and the production of monoclonal antibody. Upon the experimental results, we suggested a serum-free medium containing a minimum composition for the culture of hybridoma.

• Journal of Life Science
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• v.6 no.4
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• pp.264-269
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• 1996

Monoclonal antibodies against the zoospores of Allomyces macrogynus were prepared using standard hybridoma technique. Mice were immunized either with the fixed zoospores or the zoospore proteins, and the production of the antibodies from the resulting hybridomas were screened by enzyme-linked immunosorbent assay (ELISA). Thirty hybridomas were initially identified ans six hybridomas were purified to the single cell clones. Culture supernatants from the hybridomas were tested for the effects on the growth of the germ tubes, and some of the hybridoma culture supernatants studied showed growth stimulatory effects.