• Korean Journal of Fisheries and Aquatic Sciences
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• v.24 no.3
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• pp.203-213
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• 1991

Zooplankton samples were collected vertically from different layers with a closing net at 14 stations in the middle East Sea of Korea in February, August and September to study distribution of biological indicators for analysis of water masses. Horizontal and vertical distributions of important species of copepods and chaetognathas known as indicator species were closely related to distributions of different water masses and oceanic fronts. Pleuromamma gracilis, Calanus tenuicornis, Sagitta enflata and Sagitta minima were found to be reliable indicator species to determine warm water mass with warm core, and Calanus cristatus, Calanus tonsus and Sagitta elegans could be used as cold water species for evaluating the movement of cold current from North Korea, and Gaetanus armiger was deep sea water species. Therefore, it was found that North Korean Cold Current down to the south along the coast appeared to be significant in the surface around Chumunjin area, and from here towards the south the cold water containing S. elegans submerged under warm water with S. enflata which were about $2{\~}4^{\circ}C$ higher than that of the vicinity and reappeared near Chukpeon area in surface layer. In the layer between loom and 300m depths, distribution of Pleuromamma gracilis and Sagitta bedoti indicated that warm water mass and front zone influenced by the different water systems were formed in northwestern area off Ulreung-do. In $300{\~}500m$ layer, the proper cold water could be estimated to be present in the northwestern area off Ulreung-do throughout the survey period by the high abundance of Gaetanus armiger. In August, distributions of S. bedoti, S. enflata and S. minima were valuable index to find oceanic fronts and warm core.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.6
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• pp.529-536
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• 1986

By modified method yellow corvenia(called $Y_3$) was prepared with $4\%$ salt, $4\%$ KCl, $6\%$ sorbitol, $0.5\%$ lactic acid and $4\%$ alcohol extract of red pepper to improve the quality of fermented sea food. In this study, changes of volatile compounds and fatty acid composition obtained from modified fermented yellow corvenia($Y_3$) were experimented during fermentation, comparing with conventional fermented yellow corvenia(called $Y_1,\;20\%$ of salt contents). Total lipid of yellow corvenia was composed of $78.1\%$ of neutral lipid, $21.2\%$ of phospholipid and $0.7\%$ of glycolipid. And monoeonoic acid was held $37.4\%$ of fatty acid composition of total lipid and saturated fatty acid ($34.8\%$), polyenoic acid ($27.7\%$) were followed. Saturated fatty acid($C_{14:0},\;C_{16:0},\;C_{18:0}$) in $Y_1,\;Y_3$ increased, polyenoic acid ($C_{22:6}\;C_{22:5}\;C_{20:5}$) decreased while monoenoic acid($C_{16:1}\;C_{18:1}$) in those was little fluctuated during fermentation. Thirty-three kinds of volatile component in whole volatile compounds obtained from $Y_1,\;Y_3$ at 90 days fermentation were identified, and composed of some hydrocarbons (8 kinds), alcohols (7 kinds), acids (6 kinds), aldehydes(4 kinds), sulfides(2 kinds), ketones (2 kinds), one of phenol and 3 kinds of the other components. Among the whole volatile compounds 2-ethoxy ethanol and was held $79.35\%$ in $Y_3$, whereas nonadecane was held $75.85\%$ in $Y_1$. During fermentation 8 kinds of volatile acids, 5 kinds of amines and 9 kinds of carbonyl compounds were also detected. Those volatile acid such as acetic acid, isovaleric acid, n-caproic acid, n-butyric acid were the major portion of total volatile acids in $Y_3$ at 90 days fermentation. Meanwhile, carbonyl compounds such as ethanal, 2-butanone and butanal were the major ones, while TMA held the most part of volatile amines in $Y_3$ during fermentation. From the result of sniff test, the components which are believed to contribute to the characteristic flavor of fermented product $Y_1,\;Y_3$ are deduced to be volatile acid, carbonyl compounds and amines in order. Conclusively, there was little difference in composition of volatile components, but merely a little difference in content of those between $Y_3$ and $Y_1$.

• Journal of the Korea institute for structural maintenance and inspection
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• v.19 no.6
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• pp.18-28
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• 2015

The purpose of this study is to develop a new seismic resistant method by using precast concrete wall panels for existing low-rise, reinforced concrete beam-column buildings such as school buildings. Three quasi-static hysteresis loading tests were performed on one unreinforced beam-column specimen and two reinforced specimens with U-type precast wall panels. The results were analyzed to find that the specimen with anchored connection experienced shear failure, while the other specimen with steel plate connection principally manifested flexural failure. The ultimate strength of the specimens was determined to be the weaker of the shear strength of top connection and flexural strength at the critical section of precast panel. In this setup of U-type panel specimens, if a push loading is applied to the reinforced concrete column on one side and push the precast concrete panel, a pull loading from upper shear connection is to be applied to the other side of the top shear connection of precast panel. Since the composite flexural behavior of the two members govern the total behavior during the push loading process, the ultimate horizontal resistance of this specimen was not directly influenced by shear strength at the top connection of precast panel. However, the RC column and PC wall panel member mainly exhibited non-composite behavior during the pull loading process. The ultimate horizontal resistance was directly influenced by the shear strength of top connection because the pull loading from the beam applied directly to the upper shear connection. The analytical result for the internal shear resistance at the connection pursuant to the anchor shear design of ACI 318M-11 Appendix-D, agreed with the experimental result based on the elastic analysis of Midas-Zen by using the largest loading from experiment.

• Restorative Dentistry and Endodontics
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• v.31 no.6
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• pp.477-484
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• 2006

The purposes of this study were to compare the apical terminus width of simulated curved root canal prepared with three NiTi file systems used by undergraduates for evaluation the effects of flute angle and pitch or radial land on reducing screw-in effect and to determine more safe NiTi file system for inexperienced operators. Fifty inexperienced undergraduate students prepared 150 simulated curved root canals in resin blocks with three NiTi file systems ; ProFile$^{(R)}$, Hero Shaper$^{(R)}$, K3$^{TM}$. The electric motor set at a speed of 300 rpm and torque of 30 in a 16 : 1 reduction handpiece was used. The simulated root canal was prepared to ISO #25 sizes with each file system. The scanned images of pre- and post-instrumented canal of resin block were superimposed. To evaluate the screw-in effect of three NiTi file systems, apical terminus width of root canal was measured from superimposed images and statistical analysis was performed. There were significant differences in three NiTi flle systems. ProFile$^{(R)}$ had significantly smaller width than Hero Shaper$^{(R)}$ and K3$^{TM}$"" (P < 0.05), but no significant difference was observed between K3$^{TM}$ and Hero Shaper$^{(R)}$. Under the condition of this study, active file system (Hero SHaper$^{(R)}$, K3$^{TM}$) with variable pitch and helical angle had more screw-in effect than passive file system (ProFile$^{(R)}$) with constant pitch and helical angle. It seems that the radial lands play more important role in reducing screw-in effect.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.35 no.2
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• pp.87-97
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• 2017

Paulownia species has long been recognized in Korean traditional culture and the values of the species have been researched in various focuses. However, studies on distribution and ecological characteristics of the species are still needed. This study aimed to identify distribution trends and ecological characteristics of two Paulownia species in Busan metropolitan city using the MaxEnt model. The MaxEnt model was established based on the environmental factors such as positioning information of the Paulownia species, topography, climate and degree of anthropogenic disturbance potentiality (ADP), which was collected in the on-site research. The study verified that the accuracy of the model was appropriate as the AUC value of Paulownia coreana and P. tomentosa was 0.809, respectively. In terms of the distribution trends of the two Paulownia species in the research area depending on the distribution model, they were both mainly distributed in downtown where built-up area and bare ground were densely concentrated. The potential distribution area of the two species was identified as $137.4km^2$ for P. coreana and $135.0km^2$ for P. tomentosa. The distribution probability was high in Jung-gu, Dongrae-gu, Busanjin-gu and Yeonje-gu. As a result of the analysis on contribution of the environmental factors, it was turned out that the degree of anthropogenic disturbance potentiality (ADP) contributed to distribution of P. coreana and P. tomentosa by about 50%, and the contribution of the environmental factors had a positive correlation with the degree of ADP. The elevation had a negative correlation with both the two species, which was considered because the species must compete more with native species in natural habitats as the altitude above sea level rises. The research findings demonstrated numerically that the distribution of P.coreana and P. tomentosa depended on artificial activities, and indicated the relevance with the Korean traditional landscape. These findings are expected to provide meaningful information in using, preserving and restoring Paulownia species.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.37 no.3
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• pp.108-118
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• 2019

Appreciating gardens in garden show has its meaning in appreciating concepts and ideas of artists, hidden inside of garden, as formative arts, as well as the beauty of the nature. This study is aimed to understand the intension of artists in visual expression through formative media in the gardens by assessing structure of visual narrative in the space with 20 artworks among the ones presented in 2018 Taehwagang Garden Show. The formative structure is delivered as contents and forms through formative media and formative language. Thus, for analysis on the artworks, the researcher assessed expressive characteristics of the media, through visual and space language, that forms the formative structure in the contest of narrative structure expressed in the gardens and findings of the analysis are as follows. First, for intertextuality obtained through media image, most of the artworks delivered message through 'figure image.' This means, the concept is delivered as 'affinity of actual objects' through the media and associated 'meaning and meaning action' are expected. Second, the characteristics of signs to show symbolism in the gardens were categorized into 'icon'. 'index' and 'symbol'. The results showed that most of the artworks expressed common characteristics between image and meaning, using 'icon' and 'symbol'. Third, as space formation components, based on formative principles, the components of 'dominant' and 'subordinate' roles were defined as the key components for meaning delivery. Also, it was understood that 'space configuration with overlapped image' and 'space configuration with transparency' were adopted to strengthen conceptional layers. Forth, for space occupation types, there were mostly central hall type, corridor type and passage space type and for open space type, the entire space area was conceptualized, instead of certain object. The circulation line was defined in the frequency order of circular type, pass type and return type. The study on the expressive characteristics of visual narrative in garden design is meaningful as it could build base data for the method of spatial design for visual development of concepts in the future.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1232-1238
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• 2005

The purpose of this study was to find the optimum addition amount of astringent persimmon paste to glutinous rice flour in the preparation of Gaminjeolmi (persimmon glutinous rice cake). The moisture contents of Gaminjeolmi with added astringent persimmon paste were 57$\∼$59$ \% $. With increasing addition of astringent persimmon paste, the L- and b-value were decreased. The a-value was the highest at the 8$\%$ level. In the mechanical evaluation of Gaminjeolmi, the hardness was the highest in the 0$\%$ astringent persimmon paste-lnjeolmi but the 0$\%$ level was decomposed after 2 day of storage. The adhesiveness and cohesiveness were the lowest at the 0$\%$ and 16$\%$ levels. The springiness did not differ significantly with the addition of astringent persimmon paste for 2 days of storage. The gumminess was the highest at the 0$\%$ level for 1 day of storage, significantly. In the sensory evaluation of Gaminjeolmi, the acceptance of the softness characteristics was the best at the 8$\%$ level. Addition of astringent persimmon paste improve preservation of Injeolmi and the addition of 8$\%$ of astringent persimmon paste to glutinous rice flour was found to be the best recipe in terms of the sensory qualities of softness and overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.2
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• pp.182-187
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• 1985

This study was attempted to evaluate the chemical components of Aldaegu, Gadus macrocephalus, which consumed as a salted and dried product popularly in Korea. The contents of such compounds as amino acids, nucleotides and their related compounds, fatty acids and minerals were analysed. The content of total free amino acids was 814.9 mg% on dry basis and the major amino acids were tyrosine, alanine, histidine, leucine, phenylalanine, lysine and valine in a decreasing order. These amino acids were resulted as 45% of total free amino acids in Aldaegu. In the nucleotides and their related compounds, inosine and hypoxanthine were the only compounds detected. The overall content of nucleotide and their related nitrogenous compounds, free amino acid-N., ammonia-N., creatine and creatinine-N., and betaine-N., was 78.6% of extractable nitrogen. Ammonia-N was the most abundant of other nitrogenous compounds, resulting 36.6% of extractable nitrogen from the sample. In the fatty acid composition of total lipid and phospholipid, polyenoic fatty acid was abundant holding about 48% respectively. However, higher amounts of saturated fatty acids(39.8%) were found in glycolipid, and the predominant fatty acids in quantity were palmitic $acid(C_{16:0})$, stearic acid $(C_{18:0})$, oleic $acid(C_{18:1})$, docosahexaenoic $acid(C_{22:6})$, eicosapentaenoic $acid(C_{20:5})$ and eicosatetraenoic $acid(C_{20:4})$. Aldaegu contained 27,430 ppm of sodium and the trace amount of lead and cadmium was detected, which gave a good safety in the food sanitation aspects. It was presumed that free amino acids, ammonia, hypoxanthine, betaine, creatine and creatinine, and minerals play an important role for the characteristics of taste and flavor of Aldaegu.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.11
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• pp.1612-1620
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• 2015

Inflammation is a complex process involving a variety of immune cells, which defend the body from harmful stimuli. However, pro-inflammatory cytokines and inflammatory mediators can also exacerbate diseases such as cancer. Onion peel contains several phenolic compounds, including quercetin at an amount 20 times greater in peel than edible flesh. Therefore, in this study, the anti-inflammatory effects of onion peel ethanol extract (OPEE) were investigated lipopolysaccharide-induced inflammatory response. In our results, NO production decreased in a dose-dependent manner. Secretion of IL-6, $TNF-{\alpha}$, and $IL-1{\beta}$ was suppressed by 44%, 53%, and 60% respectively, at $100{\mu}g/mL$. Moreover, OPEE also suppressed expression of COX-2, iNOS, $NF-{\kappa}B$, and MAPKs in a dose-dependent manner. Formation of mice ear edema was reduced at the highest dose tested compared to the control, and reduction of ear thickness was observed in the histological analysis as well. In the acute toxicity test, no morality was observed in mice administered 5,000 mg/kg body weight of OPEE over a 2-week observation period. These results suggest that OPEE may have significant effects on inflammatory factors and be a potential anti-inflammatory material.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.7
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• pp.944-954
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• 2007

The Purpose of this study was to investigate overall sanitation levels of restaurants in Korea by examining sanitation management. Sanitation inspections were carried out in 200 large Korean, Western, Chinese, and Japanese restaurants and in buffet-style restaurants of over 100 pyeong in size located in Daegu and Gyeongbuk province. This survey of sanitation management practices found that in large restaurants employing many workers, sanitation management was good in the areas of the kitchen environment, equipment and utensils, food handling, and worker's personal hygiene. Restaurants having relatively large kitchens showed significantly high scores in these sanitation areas. Furthermore, open-kitchen-type restaurants showed significantly higher scores in kitchen sanitation compared with closed-kitchen-type restaurants. Survey results of sanitation management show that, in all restaurants surveyed, sanitation management was good in dining hall sanitation and in providing a safe drinking water supply, but poor in food handling sanitation. Kitchen environment sanitation was poor in Korean, Chinese, and Japanese restaurants. Equipment and utensils sanitation was unsatisfactory in Western and buffet-style restaurants. In the food handling area, especially food sanitation and temperature, checks were rarely made, and pasteurization and temperature records were not kept. Therefore, it is recommended that, in planning a kitchen facility in the future, the floor area should be as large as Possible and open. In terms of management, more attention should be paid to food pasteurization, sanitation of cooking equipment and utensils, and checking of food temperature.