• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.14 no.1
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• pp.56-62
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• 2009

Stable carbon isotope analysis was used to investigate the autotrophic carbon sources supporting fisheries in three coastal bay systems of the southern coast of Korea. Carbon isotope ratios (${\delta}^{13}C$) of 31 fish species were analysed and compared with those of a range of potential primary food sources [e.g., seagrass (Zostera marina), seagrass epiphytes, benthic microalgae, macroalgae, marine particulate organic matter (marine POM), marsh plant (Phragmites australis) and terrestrial POM]. ${\delta}^{13}C$ values (range, -16.2${\sim}$-8.3‰) of fishes from the coastal embayment systems were overlapped with those of seagrass (-8.3${\pm}$1.9‰), seagrass epiphytes (-12.4${\pm}$0.6‰), benthic microalgae (-15.4${\pm}$1.6‰) and macroalgae (-16.0${\pm}$1.8‰). In addition, fishes (-12.9${\pm}$1.5‰) from the study area had distinctly higher ${\delta}^{13}C$ values compared to those collected in offshore sites (-17.3${\pm}$0.8‰) of the southern sea of Korea and Nakdong River (-23.2${\pm}$1.6‰). This result indicates that carbon supporting fish communities of these coastal bay systems is mainly derived from the local benthic producers.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.2
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• pp.167-176
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• 1996

This nutritional survey was conducted from July to August 1993, in order to investigate the nutrition knowledge, food habits, nutrient intake, and their correlation of high school girl students living in large city, middle and small city, and rural area. The subjects of this survey were 164 students living in large city, Seoul and Pusan, 289 students living in noddle and small city, Chonju and Iksan-City, and 252 students living in rural area, Samnye-Up and Kimje-Kun, Chonbuk-Province. The results obtained are summarized as follows: The perceived nutrition knowledge of large city, middle and small city, and rural area was 80.1%, 83.9%, and 76.0%, respectively, and their accuracy was 62.0%, 64.2%, 56.3% respectively The nutritional knowledge score of large city, middle and small city, and rural area was 14.90, 16.16, 12.84, respectively. The nutrition knowledge score was significant among large city, middle and small city, and rural area. The correlation coefficient between nutrition knowledge and food habits was significant among large city, and middle and small city students. The food habits score of rural area subjects were lowest. The correlation between food habit and calcium, vitamin 4 and vitamin C were significant among large city girls. In rural students the correlation between food habits and protein, phosphorus, iron, vitamin B1, vitamin B2, and vitamin C was significant.

• Journal of Animal Science and Technology
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• v.49 no.6
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• pp.801-818
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• 2007

This study was carried out to determine the effects of processing methods of barley as a proper source of grain in diets of Hanwoo on fermentation pattern in the rumen fluid and digestibility of the diets, the growth performance and carcass characteristics of Hanwoo. The degree of ruminal pH change in the cows fed diets of the Corn(corn basis) and GDRB(ground and dry-rolled barley) tended to be greater than those in the cows fed other two diets (ground barley, GB and dry-rolled barley, DRB). The diet of GDRB showed the lowest ruminal pH(5.5), indicating the rapid degradation of the diet in the rumen. Although ammonia concentration was not affected by diet, the GR and DBR diets maintained the low concentrations of ruminal ammonia compared with other two treatments. And the effects of feeding processed barley grain on body weight gain and meat quality of Hanwoo steers were as follows. Steers fed DRB diet had the highest body weight, 683.0kg at 28 months old, while those fed the GDRB showed the lowest body weight, 653.3kg. The average daily gain(ADG) was similar between the steers fed Corn and GR throughout the whole period, but the GDRB showed the lowest ADG. The steers fed the DRB showed the significant increase in ADG(0.89kg/d from 19 to 23 months old and 0.43kg/d from 24 to 28 months old) compared with those fed other diets. Feeding diets containing corn and/or barley did not influence live body weight, cold carcass weight, carcass yield, back-fat thickness and carcass grade of Hanwoo steers.

• Journal of the Korea Organic Resources Recycling Association
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• v.25 no.1
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• pp.67-78
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• 2017

The purpose of this study was to investigate the effect of humic acid on the germination, the growth and the yield of hot pepper when treated with organic hot pepper seedlings and growing season. The germination rate of 0.05% and 0.1% humic acid was higher than that of untreated, but the germination rates of 0.4% and 1.0% humic acid were 90.0% and 86.7%, respectively, compared with the control treatment (96.7%). At 30 days after transplanting, hot pepper treated with low (0.05%) or high (1.0%) concentration of humic acid decreased the growth of hot pepper seedlings, whereas 0.2% humic acid treatment significantly increased a average height (97.6 cm), leaf number (84.7) and fresh weight ($128.1g\;plant^{-1}$) of hot pepper. After 60 days of treatment with humic acid, the height of hot pepper was significantly longer in 0.2% humic acid. The mean green fruit number of 0.2%, 0.1% and 0.05% humic acid were not significantly different among the treatments, but the mean green pepper number of 0.4% and 1.0% humic acid treatments were the higher with 35.2% and 29.1%, respectively than other treatments. However, the fresh weight of green pepper was found to be $111.5g\;plant^{-1}$ more heavier than the untreated in 0.2% humic acid. The total ($5.8kg\;plant^{-1}$) and average ($1.4kg\;plant^{-1}$) fresh weight of pepper were higher than that of untreated control, except for the 1.0% humic acid treatment after 60 days of soil irrigation. The total weight of hot pepper treated with 0.2% and 0.1% humic acid treatment was $9.3kg\;plant^{-1}$ and $8.6kg\;plant^{-1}$, respectively, which were heavier than the other treatments. The effect of humic acid concentrations on soil microbial populations, pH and EC was investigated. The soil bacterial population density of 0.2% humic acid treatment was 3.5 times higher than that of untreated control soil. As the concentration of humic acid increased from 0.05% to 1.0%, pH and EC of hot pepper grown soil also increased.

• Korean journal of food and cookery science
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• v.16 no.3
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• pp.267-271
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• 2000

The present study was designed to develop the standardized formula for the preparation Jeung-Pyun with added raw soy flour and to investigate the applicability of Jeung-Pyun as the substitute of regular pizza crust made with wheat flour. The effect of adding raw soy flour at 3%, 5% level on fermentation time and viscosity of batters and texture and general desirability of Jeung-Pyun pizza were also studied. As the level of raw soy flour was increased the time required for 1 st and 2nd fermentation decreased and viscosity of batters increased significantly. Jeung-Pyun crust after steaming found to have appropriate texture and form for a substitute of wheat flour pizza crust. Texture parameters determined by QST showed that Jeung-Pyun crust with added raw soy flour had lower values in hardness, cohesiveness and gumminess without any significant difference. However, chewiness of 5% raw soy flour group was significantly lower than control group. Texture of Jeung-Pyun crust and general desirability of Jeung-Pyun pizza were determined by sensory evaluation. Textural parameters of Jeung-Pyun crust were evaluated on the basis of hardness, cohesiveness, adhesiveness, tenderness and wetness. As a result of sensory evaluation Jeung-Pyun crust made with 5% raw soy flour had significant lower values in hardness, cohesiveness, tenderness and wetness than the control. However, the textural parameters between control and 3 % raw soy flour group were not significantly different. Jeung-Pyun pizza with topping were evaluated by sensory panel. Jeung-Pyun pizza made with 3% raw soy flour received the highest score in apperance and general desirability without any significant difference. 5% raw soy flour group had significantly lower score in general desirability among 3 treatment groups. In conclusion, Jeung-Pyun crust made by traditional Jeung-Pyun preparation method will be a good alternative to replace wheat flour pizza crust. Adding raw soy flour at 3% level did not affect the quality of Jeung-Pyun crust and had an effect of promoting fermentation. Jeung-Pyun Pizza crust was expected to have tender texture and slower retrogradation rate than regular pizza crust with wheat flour.

• The Korean Journal of Air & Space Law and Policy
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• v.33 no.1
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• pp.81-120
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• 2018

To promote the aviation safety reporting system that is operated to enhance aviation safety and to utilize related information, it should first be preceded by standards for non-punishment and data protection. It is because the purpose of collection and analysis of aviation safety related data through the aviation safety reporting system is to prevent recurrence of accidents by investigating their causes through collection and analysis of diverse types of information related to aviation safety. Both mandatory and voluntary reporting systems are in operation for aviation safety under the current Aviation Safety Act. It is said that they were introduced to survey causes for accidents and to prevent recurrences. In fact, however, it is hard to expect active implementation of the reporting system for aviation safety unless the reporters are firstly exempted from punishment. Therefore, the system should be improved so that it can satisfy its purpose and the purposes of data collection concerning aviation safety through examination of the purposes of the reporting system. One of the matters that needs to be considered to promote the reporting system should be the scope of aviation safety hindrances presupposed under the current institution. The voluntary aviation safety reporting system differs from the systems of ICAO or the key advanced countries, including the USA and the UK as it limits the target accidents subject to reporting to minor aviation safety hindrances only. That being said, improvements should be made by requiring mandatory reporting of aviation safety hindrances based on their severity while recognizing a greater variety of aviation safety concerns like international standards. Safety actions and sharing of information based on collection and analysis of diverse data related to aviation safety will greatly contribute to enhance aviation safety as the purposes of the reporting system are to explore causes for accidents and to prevent their recurrences. What is most important in this regard is strict data protection and non-punishment principles; compliance with them should be secured. We can hardly expect the successful operation of the system unless the reporter is exempted from punishment and the relevant data is protected as promotion of voluntary reporting is an essential factor for enhancing the safety culture. Otherwise, the current system may induce hiding of relevant facts or data to evade punishment. It is true that the regulation for enhancing safety tends to have limitations or blind spots; nevertheless, it should still be enforced strictly and completely. Technological progresses and mistakes of operators appear in different forms based on individual cases. The consequential damages may amount to a truly severe level. Therefore, we have studied and suggested to the methods of activiation and amendments on the aviation safety reporting system, which is referred for one of the proactive safety management systems. The proposed improvement of the reporting system and introduction of non-punishment for collection of aviation safety data for deploying a preemptive prevention system would serve as the backbone for enhancing aviation safety in Korea.

• Journal of Food Hygiene and Safety
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• v.34 no.1
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• pp.94-99
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• 2019

The objective of this study is to establish the shelf life of non-pasteurized whole egg, egg yolk and egg white liquid. Each sample was stored for two weeks at $5^{\circ}C$, $10^{\circ}C$, $15^{\circ}C$, and $25^{\circ}C$, and then sensory, microbial, and physicochemical tests were performed periodically. The estimation of shelf life was based on the microbial standards of total viable counts and coliforms. The chemical properties highly correlated with the sensory evaluation were also used. Our results showed that the shelf life was the most influenced by microbial properties. Exceptionally, however, whole egg and white liquid stored at $5^{\circ}C$ and $10^{\circ}C$ with limited bacterial growth were affected by chemical property. The shelf life of the three non-pasteurized liquids was calculated to be less than one day at over $15^{\circ}C$. At $5^{\circ}C$ and $10^{\circ}C$, the shelf life was calculated to be 5 d and 1 d for egg yolk liquid, 5 d and 5 d for egg white, and 7 d and 5 d for whole egg, respectively. Therefore, it is advisable to establish reasonable shelf life in the more specific manner based on consideration of these findings.

• Journal of the Korean Society of Radiology
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• v.84 no.4
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• pp.900-910
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• 2023

Purpose To assess normal CT scans with quantitative CT (QCT) analysis based on smoking habits and chronic obstructive pulmonary disease (COPD). Materials and Methods From January 2013 to December 2014, 90 male patients with normal chest CT and quantification analysis results were enrolled in our study [non-COPD never-smokers (n = 38) and smokers (n = 45), COPD smokers (n = 7)]. In addition, an age-matched cohort study was performed for seven smokers with COPD. The square root of the wall area of a hypothetical bronchus of internal perimeter 10 mm (Pi10), skewness, kurtosis, mean lung attenuation (MLA), and percentage of low attenuation area (%LAA) were evaluated. Results Among patients without COPD, the Pi10 of smokers (4.176 ± 0.282) was about 0.1 mm thicker than that of never-smokers (4.070 ± 0.191, p = 0.047), and skewness and kurtosis of smokers (2.628 ± 0.484 and 6.448 ± 3.427) were lower than never-smokers (2.884 ± 0.624, p = 0.038 and 8.594 ± 4.944, p = 0.02). The Pi10 of COPD smokers (4.429 ± 0.435, n = 7) was about 0.4 mm thicker than never-smokers without COPD (3.996 ± 0.115, n = 14, p = 0.005). There were no significant differences in MLA and %LAA between groups (p > 0.05). Conclusion Even on normal CT scans, QCT showed that the airway walls of smokers are thicker than never-smokers regardless of COPD and it preceded lung parenchymal changes.

• Clinical and Experimental Pediatrics
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• v.48 no.1
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• pp.63-67
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• 2005

Purpose : Henoch-$Sch{\ddot{o}}nlein$ purpura(HSP) is a systemic vasculitis, characterized by cutaneous palpable purpura, gastrointestinal(GI) symptoms, arthritis and renal involvement. In general, the prognosis is determined by GI complication as well as the severity of nephritis. In this study, we analyzed the statistical relationship between the GI symptom and other clinical findings for assessing the prognosis, and evaluated abdominal ultrasonographic findings for early diagnosis of this disease with atypical clinical presentation and early detection of serious GI complications. Methods : One hundred seventy seven patients with HSP in the Department of Pediatrics, Wonkwang University Hospital from January 1994 to June 2004, were enrolled. We retrospectively analyzed charts about clinical and abdominal ultrasonographic findings, and classified our patients into two groups(GI-Sx(-), GI-Sx(+)) for statistical analysis. Results : The ratio of female to male is 1.5 : 1. The peak age incidence was five to eight years in 95 cases(53%). The GI symptoms appeared in 117 cases(66%), which include abdominal pain 115 (98 %), tenderness 45(38%), nausea and vomiting 35(30%), bloody stool 10(8.5%), diarrhea four(3.4%), rebound tenderness four(3.4%), and also intussusception and appendicitis were complicated in five and two cases respectively. GI-Sx(+) group had an increased risk of renal involvement and relapse than the GI-Sx(-) group. But there were no relationships about sex and age incidence, or other clinical and laboratory findings between two groups. Ultrasonographic findings in 98 patients with GI symptoms included small bowel thickening in 70 cases(71%) in which duodenum, jejunum and ileum were involved in 71%, 45.7%, 40% respectively, small bowel dilatation in 41 cases(42%), lymph node swelling in 46 cases(47%), and ascites in 25 cases(25.5%). Conclusion : GI symptoms in patients with HSP suggested increased risk of renal involvement and relapse. Abdominal ultrasonography could be helpful in the early diagnosis on atypical clinical presentation and early detection of serious GI complication in these patients.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.578-588
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• 2008

The objective of this study was to evaluate associations of dietary sodium (Na) intake with salt-related dietary behaviors of 218 university students (95 men; 123 women) living in Gyeonggi area. Dish frequency questionnaire (DFQ) was used to identify salt-related dietary behaviors and to determine Na intakes. In men, systolic & diastolic blood pressures, Na intakes and DFQ-15 scores were significantly higher than in women. High-salt intake group (HS), classified by DFQ-15, had higher scores of high-salt dietary attitude and more Na intakes than low-salt intake group (LS). HS took protein foods and had balanced diets less frequently than LS (p<0.05). HS had fried dishes & fatty meats, and added salt to dishes more frequently (p<0.05). HS and LS had differences in preference of soy-boiled and Chinese or Japanese foods, in intake frequency of bean-paste soup, in use of soy sauce with fried food or raw fish, and in salt addition to dishes at the table (p<0.05). HS, classified by Na intakes, had high-salt dietary attitudes such as preference of seasoned rice & soy-boiled foods and habitual addition of soy sauce or salt to dishes at the table. The subjects using food labels when purchasing had better salt-related attitudes & behaviors, and lower DFQ-15 scores & Na intakes than the non-users (p<0.01). Self-assessed HS (SHS) had worse salt-related attitudes and behaviors (p<0.05). Male self-assessed LS (SLS) had higher Na intakes, which indicated that self-assessment of salt preference did not actually reflect Na intake. In summary, male university students belonged to a high-risk group of salt intakes, and HS preferred soy-boiled foods or fatty dishes, frequently added salt to dishes and rarely had balanced diets. These results suggest that nutrition education programs for university students should include fundamental dietetics and a balanced diet, in addition to a low-Na diet.