• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.10a
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• pp.111-114
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• 2005

1. 증체량 이유자돈 시부터 비육돈 완성기간까지 비육 전체 기간동안의 증체량은 다음과 같이 분석되었다. 처리별 암컷의 증체량은 생봉독처리 2구에서 99.08kg으로 가장 높았고, 생봉독처리 1구에서 99.08kg, 무처리구에서 95.88kg, 생봉독처리 3구에서 93.50kg 순으로 최고치와는 5.58kg의 차이를 보여주었으며 대조구와는 3.2kg 증체량이 높아 3.3% 증체율이 높았다. 거세돈에서의 처리별 증체중은 생봉독 처리 2구에서 102.23kg으로 가장 높았고, 다음은 생봉독처리 1구에서 101.79kg, 무처리구에서는 88.96kg, 생봉독 3처리구에서는 95.76kg의 순으로 나타냈다. 따라서 최고치와 최저치의 차이는 6.47kg으로 유의한 수준차(p<0.05)로 나타났으며 대조구보다는 3.2kg의 증체량 차이로서 암컷과 같은 수준으로 나타났다. 2. 사료효율 비육 전체기간 동안의 처리별 암수간 평균 두당 사료섭취량과 사료효율은 다음과 같다. 암컷의 평균 사료효율은 생봉독 처리 1구에서 2.55로 처리구중에서 가장 우수하였고, 다음은 생봉독처리 2구와 대조구에서 2.56으로 동일하게 분석되었으며, 생봉독 3처리구에서 가장 저조한 2.62의 순으로 분석되어 사료효율 0.07 차이로 2.3%의 차이를 보여주었다. 발육성적이 가장 높은 생봉독 2처리구에서는 255kg의 사료를 섭취하여 2.54의 최적의 사료효율을 보여주어 사료 효율면에서도 생봉독 2처리구에서 가장 경제성이 높은 것으로 분석되었다. 3. 육성율 및 생산지수 폐사수는 생봉독 처리 3구에서 2두(자웅 각 1두)가 발생하여 육성율 95%로 처리구중에서 가장 저조하였고, 다음은 대조구 1두가 발생하여 육성율 97.5%를 보여주었는데 비하여 생봉독처리 1구와 2구에서는 폐사돈이 발생하지 않아 육성율 100%를 보여주었다. 생산지수는 대조구를 100으로 기준하였을 때 생봉독처리 2구에서 107.87로 가장 우수하였으며, 생봉독 처리 1구에서 106.22, 가장 저조한 처리구는 폐사수가 많은 생봉독 처리 3구에서 94.73으로 나타내었다. 이상과 같이 생봉독 처리 2구에서 가장 우수한 생산효과를 나타내었다. 4. 생산성 향상 효과 처리별 대조구(100) 대비 사료섭취량은 생봉독 처리 3구에서 97.22로 가장 낮았고, 기타 처리구는 1.19${\sim}$1.59의 처리를 보이고 있는데 비하여, 대조구(100) 대비 증체율에서는 생봉독 처리 2구에서 103.30으로 3.30%가 높았다.

• KSBB Journal
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• v.16 no.2
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• pp.220-223
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• 2001

To determine the inhibition of mushroom tyrosinase activity, fresh and dried mugwort, Artemisia princeps was extracted initially with water and ethyl alcohol, and subsequently with hexane, chloroform and ethyl acetate in that order. The highest yield was obtained from the ethyl acetate (15.2%) and hexane (15.5%) fraction of the ethanolic extract of fresh and dried mugwort, respectively. For all fractions tested, the inhibition of tyrosinase activity by fresh mugwort was higher than that of dried mugwort, and the inhibition ratio of tyrosinase activity was 98.9% in the chloroform fraction and 96.7% in the hexane fraction.

• International Area Studies Review
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• v.22 no.4
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• pp.19-35
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• 2018

This paper is to estimate the total factor productivity(TFP) in the Korean manufacturing and service industries during the period 1975:1-2016:4 using the stochastic frontier analysis model. In order to analyze the determinants for the total factor productivity the paper estimates the industry-specific determinant elasticities of TFP using the autoregressive distributed model. The industry-specific determinants, which reflect the industrial structure and properties include markup, the ratio of capital to labor(KL), and the ratio of foreign intermediate goods (FIG) to industrial output. The average value for total factor productivity growth was estimated to be 0.0199 in manufacturing and 0.0063 in the service industry. The markup and KL elasticities of TFP were estimated to be 2.481 and 0.651 in manufacturing respectively and -1.403 and 0.042 in the service industry respectively. The empirical results suggest that the industrial markup and the ratio of capital to labor have had decisive effects on the changes in the total factor productivity in the Korean manufacturing and service industries during the period 1975:1-2016:4.

• Journal of Aquaculture
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• v.11 no.2
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• pp.183-191
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• 1998

To substitute fromzed and freeze-dried food for live food in the development of the artificial seedling production of bivalve larvae, the dietary value of live T. suecica was compared with those of freeze-dried T. suecica, frozed T. suecica, live T. suecica (50%)+frozen T. suecica (50%), and live T. suecica (50%)+freeze-dried T. suecica (50%) in the rearing of oyster (Crassotrea gigas) and hen clam (Mactra chinensis) larvae, and manila clam (Tapes philipninarum) spats. Oyster larvae fed live T. suecica showed the highest growth (shell hight $231.9^{\mu}$m) and survival rate (72.6%) and those fed freeze-dried T. suecica showed the lowest growth (shell height $168.9^{\mu}$m) and survival rate (35.3%). However, in the hen clam larvae, there were not significantly different among diet group in growth and survival rate. The small spats of manila clam fed live t. suecica or live T. suecica (50%)+freeze-dried T. suecica (50%) showed higher growth and survival rate than those fed other diet group. In the case of large spats of manila clam, live T. suecica and live T. suecica (50%)+frozen T. suecica (50%) showed better growht. But, survival rates were not different among diet groups. Dietary valuse of frozen and dried T. suecica were different on species and growth stage, and frozen and freeze-dried T. suecica can be partially used as substitute food for T. suecica live T. succica in shellfish hatchery.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.1
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• pp.69-75
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• 1996

배추김치 재료 및 김치의 총 식이 섬유(수용성 및 불용성) 함량 측정과 조섬유 함량을 측정하여 김치의 실제 이용 식이섬유 함량을 섬유소로 알려진 조섬유 함량과 비교확인하였다. 김치재료 중 $마늘(22.3\pm1.3%)이$ 수용성 식이섬유 함량이 가장 높았고 $고춧가루(31.7\pm0.1)는$ 불용성 식이섬유 함량이 가장 많았다. 김치 재료의 총 식이섬유 함량은 건조물단 19.1~39.1%로 $고춧가로(39.1\pm0.6%)가$ 가장 높았다. 김치는 불용성 식이섬유 함량이 수용성 식이섬유 보다 2배 정도 많았고 생김치와 $5^{\circ}C에서$ 3주 발효한 김치의 총 식이섬유 함량은 각각 $20.7\pm0.1%와$ $24.0\pm0.1%로$ 적당히 익은 김치의 식이섬유 함량이 높았다. 김치재료의 조섬유 함량은 총 식이섬유 함량과 크게 차이가 있었는데 마늘은 $1.3\pm0.1%로$ 가장 낮았고 고춧가루는 $20.5\pm0.7%를$ 나타내었다. 김치의 조섬유 함량은 식품성분표에서의 함량과 비숫하여 신선물당 생김치는 $0.7\pm01%,$ 3주 김치는 $0.9\pm0.1%였으나$ 건조물당은 생김치 $8.2\pm0.5%,$ 3주 김치는 $9.3\pm0.2%로$ 총 식이섬유 함량의 1/2~1/3 정도이었다.

• Microbiology and Biotechnology Letters
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• v.26 no.5
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• pp.465-469
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• 1998

The quantitative and rapid method for measuring the biodegradation of polymer materials in soil was developed. In this study, cellophane film was used as a model biodegradable polymer and the biodegradation was assayed by measuring the amount of glucose which was produced by a hydrolysis reaction using HCl after collecting the film from soil. Cellophane film was degraded 41.2% in 4 months during winter while it was degraded 76.5% in 2 months during summer. It means that biodegradation in soil is affected by environmental conditions. The biodegradation was also measured in an incubator (30$^{\circ}C$, humidity 50-55%) to exclude the environmental variations. Cellophane film was degraded 94% in that condition in 40 days. The biodegradation showed the first order kinetics and the rate constant was 0.067 (1/day). Acceleration of the biodegradation in soil was also studied. We added cultured soil microorganisms or nutrients such as N, P, and S into the soil. While the addition of microorganisms showed the temporary increase of rate constant, the addition of nutrients not only showed the increase of rate constant from 0.096 (1/day) to 0.21 (1/day) but also maintained the effect continuously.

• Microbiology and Biotechnology Letters
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• v.40 no.4
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• pp.325-332
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• 2012

The goal of this study was to characterize the physicochemical properties, lactic acid bacteria and physiological functionality of Korean commercial Makgeolli. We collected 60 kinds of raw and pasteurized Makgeolli commercially available in Korea. Their physicochemical properties, lactic acid bacteria content and physiological functionalities were determined. In the commercial raw Makgeolli, ethanol and residual sugar content ranged from 3.6% to 9.6% and 0.20% to 4.52%, respectively. Furthermore, the raw Makgeolli contained 3.50 to 101.9 mg% of amino nitrogen. In the pasteurized Makgeolli, ethanol content ranged from 4.0% to 7.0% and their residual sugar content were 0.98% to 7.57%. The raw Makgeolli contained 2.0 $ent^3$~1.2 $ine^8$ CFU/mL of lactic acid bacteria. Among several functionalities, the antihypertensive angiotensin I-converting enzyme inhibitory activities of EDS-14 raw Makgeolli and PWR-12 pasteurized Makgeolli were very high, at 89.9% and 87.0% respectively. The other functionalities were seen to be below 30% or not detectable. The ${\beta}$-Glucan contents of the raw and pasteurized Makgeolli were noted as average, at 14.1% and 14.6%, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1634-1640
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• 2004

This study was designed to compare the nutritional intake and iron nutritional status between urban and rural middle school girls. Along with a questionnaire, blood samples were obtained from 311 middle school girls (urban 129 girls, rural 182 girls). Nutrient intakes were measured with a convenient method, and clinical symptoms relating anemia was investigated by 4-point Likert scale. For the nutrient intake, the total energy intake was 1722.2 kcal (82.0% of RDA) for the urban group and 1649.5 kcal (78.6% of RDA) for rural group. The rural group showed significantly lower level than the urban group in all nutrients except fat, carbohydrate and total energy intake. Regarding the food frequency, students from the rural group marked significantly lower intake of milk (p<0.00l), kimchi (p<0.05), fruit (p<0.05), tofu, bean (p<0.00l) than the urban group. For every clinical finding regarding anemia, the rural group marked higher value than the urban group but the difference was not significant. The hemoglobin concentration of urban group was 13.28 g/dL, and rural group showed 12.51 g/dL which was significantly lower than urban group (p<0.00l). The hematocrit rate was 37.82% for the urban group and 38.13% for the rural group and there was no significant difference between two groups. The red blood cell (RBC) count of the rural group was significantly lower than the urban group (p<0.00l). Evaluating with the iron deficiency standard which is less than 12 g/dL, the urban group was 6.2% and the rural group was 34.6% thus the deficiency rate was significantly higher in the rural group. This study showed that nutrient and iron status of the girls of rural group is not as good as the urban group. As middle school girls require high level of iron absorption due to blood loss which occurs during abrupt physical growth and menstruation, dietary counselling is required to enhance the iron status. When iron deficiency is serious, they need to take more positive action such as iron supplement in addition to food-iron fortification.

• Korean Journal of Plant Taxonomy
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• v.48 no.4
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• pp.357-362
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• 2018

References in the modern Korean literature in this area to the Korean medicinal plant name written in Chinese script and expressed as Sanggisaeng have been extremely confusing. This name has been considered as six species, specifically Loranthus parasiticus, Loranthus tanakae, Taxillus yadoriki, Taxillus chinensis, Korthalsella japonica, and Viscum album var. coloratum. Recently, it was suggested that sanggisaeng is not distributed in Korea; however, the plant name Sanggisaeng recorded in old Korean literature sources, such as in the Hyang-yak-chae-chwi-wol-lyeong, Hyang-yak-jib-seong-bang, and Dong-ui-bo-gam sources, among others, was identified using the name V. album var. coloratum, whereas in China, Sanggisaeng was referred to as T. sutchuenensis. The Hangeul name of Sanggisaeng had been Ppongnamugyeousali, but now the name Gyeousali is widely used.

• Culinary science and hospitality research
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• v.18 no.2
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• pp.182-196
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• 2012

This study investigates the optimal application of perilla leaves to fresh noodles in terms of a variety of beneficial effects and functions such as the anti-microbial function of the leaves. First, we measured the water contents of the fresh noodles and found that the ones added with 7% lyophilized perilla leaf extract showed the maximum water contents whereas the control noodles without perilla leaf extract the minimum. Increasing amount of raw perilla leaf extract or lysophilzed perilla leaves in the fresh noodles elevated the L value and significantly reduced the A value. The mass and volume of the fresh noodles were gradually decreased with raw perilla leaves added. Addition of raw perilla leaf extract and lyophilized perilla leaves decreased the turbidity of the fresh noodles. Hardness of the fresh noodles was increased by the addition of lyophilized Perilla leaves. Next, we tested the effect of the addition of sesame leaves on microbial growth. No microbes were found in the fresh noodles in the absence or presence of sesame leaves at day 0. When the noodles were stored for 3 days, the greatest number of bacteria was detected in the noodles without perilla leaves while addition of perilla leaves lowered the amount of bacteria in the noodles. We then performed the sensory test. For the raw perilla leaf extract addition, the noodles with 9% of extract exhibited the highest in appearance, flavor, color (6.47), texture (6.60), and overall acceptability (7.67). Texture was the highest in the ones with 3% (6.87) and 5% (6.20) of extracts added. Overall acceptability (7.07) was the best when 3% perilla leaves were added. Overall, 9% addition of raw perilla leaf extract or 3% addition of lysophilized perilla leaves showed optimal tastes.