• Food Science and Industry
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• v.47 no.3
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• pp.50-56
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• 2014

• Journal of Aquaculture
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• v.8 no.4
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• pp.285-294
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• 1995

In Bouin polder, one of the oyster culture zone on landbase in France, artificial substrate was suspended every week to study the variation of the biomass of benthic microalgae as the chlorophyll a. The meteorological and physico-chemical factors in sea water were studied by analysing the correlationship, correlation circle and principal component of these factors. Among the meteorological factors such as insolation, precipitation and wind, insolation was one of the most prominant factors associated with the increase of water temperature, salinity, pH and biomass but with the decrease of turbidity, dissolved oxygen and nitrate. Nitrate was the main contributor for the variation of biomass among the other nutrient components, while phosphate and silicate increased in summer when the biomass increased.

• (The)Study of the Eastern Classic
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• no.54
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• pp.7-44
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• 2014

왕양명 철학의 개념과 구조는 "대학"과 밀접한 관계를 맺고 있다. 왕양명은 "대학"에 대한 새로운 해석을 시도하여 마침내 주희의 "대학" 해석과는 다른 자신만의 학문 체계를 형성하기에 이른다. 이와 더불어 그는 "중용"에 대한 해석에 있어서도 희노애락 등 감정의 미발이발과 중화 등 "중용"의 개념 설명에서 주자와는 다른 견해를 제시하고 있다. 왕양명은 "대학"과 "중용"의 관계에 대해 "자사가 "대학" 전체의 뜻을 총괄하여 "중용"의 첫 번째 장을 지었다."고 평가할 만큼, 왕양명 사상에 있어 "대학"과 "중용"은 매우 긴밀한 관계를 맺고 있다 하겠다. "대학"과 "중용"은 공부 방법에 있어 같은 목적을 추구하고 있으니, "대학"은 성의 공부를 통하여 지선한 경지에 오르는 것을 추구하고 있으며, "중용"은 성신 공부를 통해 지성의 경지에 도달하는 것을 추구하고 있다. 이와 같이 "대학"과 "중용"은 성실하게 한다[성(誠)]는 하나의 공부를 통해 지극한 경지에 오르는 것을 공동의 목표로 삼고 있는 것이다. 이처럼 양명에게 있어 "대학"과 "중용"은 서로 분리하여 말할 수 있는 대상이 아니다. 양명의 "중용" 관련 언급 가운데 가장 많은 분량을 차지하고 있는 것은 "중용"1장에 관해서이다. "중용" 1장은 "대학"의 전체 의미를 포괄하고 있기 때문이다. "중용"에서는 성(誠)이라는 개념을 통해 본체와 공부를 설명하고 있다. 양명은 "중용" 1장을 풀이하면서 본체에 대한 깨달음보다는 수도 공부를 통해 본체를 파악하는 공부를 중시하는 입장을 취하고 있다. 그는 이러한 수도 공부로 '경계하여 삼가면 두려워한다'는 계신공구를 제시하고 있으니, 양명에게 있어 계신공구는 신독이고 치중화이며 치양지 공부에 다름아니다. 여기에서 양명은 "중용"의 공부 방법을 "대학"의 그것과 연관시키고 있음을 알 수 있다.

• Food Science of Animal Resources
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• v.30 no.1
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• pp.110-119
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• 2010

The fatty acid composition of Hanwoo beef was investigated by different quality grades and cuts. Five cuts (strip loin, loin, chuck roll, top round, brisket) were obtained from 15 Hanwoo beef cattle [bulls and steers, 24-30 mon old]. For each quality grade of $1^{++}$, $1^+$, 1, 2, 3, three animals were selected. The contents of C18:0 in chuck roll, strip loin, brisket, top round and loin were significantly higher in 3 quality grades than those of the other grades respectively (p<0.05). The C18:1n9 content in the chuck roll was not significantly different among the different grades, but those of strip loin, top round, brisket, and loin were significantly higher in $1^{++}$ quality grade than those of 3 quality grade (p<0.05). The C18:3n3 content was significantly higher in brisket of $1^{++}$ quality grade and loin of 3 quality grade than the other grades for the same cut (p<0.05). However, those of strip loin, top round and chuck roll were not significantly different (p>0.05) among the different grades. The C18:3n6 content in chuck roll and loin was significantly higher for 2 quality grade than in those of the other grades (p<0.05). For five cuts, total SFA contents for 3 quality grade were significantly higher than in other cuts. The total MUFA content of $1^{++}$ quality grade was significantly higher than in 3 quality grade (p<0.05). The total n-3 PUFA content was not significantly different in chuck roll, strip loin and top round; however, those of brisket were significantly higher in $1^{++}$ quality grade (0.15%) and those of loin were significantly higher in 3 quality grade than in the other grades (p<0.05). The total n-6 PUFA content was significantly higher in 3 quality grade than in those of the other grades (p<0.05).

• Korean Journal of Poultry Science
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• v.6 no.2
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• pp.83-90
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• 1979

In order to evaluate the effect of lipids on the utilization of the energy and Protein of the diet, the isocaloric and isoprotein diets added with mutton fat, tallow, and lecithin at the levels of two percent and five percent were prepared. The growth of chicken and the feed efficiency were observed on hatched chicken which were fed a commercial diet for the first week, with starters for the next four weeks, and with finisher diets for the last three weeks respectively during the eight weeks of the experiment. Growth rate, feed efficiency, and average body weight gain per day were similar among the chicken fed diets containing various lipids or at the levels of two percent and five percent. The metabolizable energy of the diets was found to be from 2.713kcal to 3.059kcal per gram, and the metabolizability of the gross energy was from 62 percent to 70 percent. Also the metabolizability of basal diet was higher as compared with the diets containing lipids. And the lower energy utilization was found in the broilers fed diets containing five percent lipids than those of two percent, showing not significant difference between them. Daily metabolizable energy of three week old birds ranged from 132kca1 to 168kcal which resulted in also a tendency of lower values in the five percent diets. And daily retained nitrogen of birds ranged from 0.631 gr to 0.738 gr, which showed an increasing tendency on the birds fed five percent mutton fat and tallow in comparison with those of two percent. But the lecithin brought about a reverse tendency. The digestibility of crude fats was found to be from 48 percent to 76 percent, but not significant difference among diets plus lipids or at the levels of two percent and five percent. The birds fed five percent mutton fat and tallow showed a tendency of lower digestibility as. compared with those fed two percent, but the similar results were found between two percent and five percent lecithin fed to the birds. Then, it was tentatively concluded that the effect of the mutton fat on the energy and protein utilization was similar to tallow but resulted different tendency with lecithin.

• Korean journal of food and cookery science
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• v.15 no.5
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• pp.490-499
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• 1999

The purpose of this study was to investigate the changes of taste components in the boiled beef brisket soup stock and shank soup stock by varying pretreatment, boiling temperature and time. Free amino acids and nucleotides color and sensory evaluation in each samples were analyzed. The results were obtained as follows : 1. The amount of free amino acids in the brisket soup stock pretreated by soaking and blanching showed a tendency to increase in proportion to boiling time. The amount of glutamic acid in the brisket soup stock was much in order of soaking > blanching > roasting pretreatment. While the amount of glutamic acid in the boiled soup stock samples pretreated by soaking and blanching was much more at low temperature than at high temperature, the glutamic acid contents in the boiled soup stock pretreated by roasting were large at high temperature. The amount of glutamic acid in pretreated by soaked soup stock showed the highest and recorded 8.73 mg% at 6 hour-low temperature-boiling. 2. The amount of free amino acids in the shank soup stock did not show any regular tendency and had few changes in quantity by the methods of pretreatment. Each amount of glutamic acid in the shank soup stock pretreated by soaking and blanching was the highest, when boiled for 3 hours at high temperature. The samples pretreated by roasting showed the highest record 2.49 mg%, when boiled for 6 hours at high temperature, but could not recognize any regular tendency in the case of boiling at low temperature. 3. The amount of nucleotides in the brisket soup stock generally showed increase in proportion to boiling time. The amount of 5'-IMP extracted from the brisket soup stock was much in order of blanching > soaking > roaking pretreatment, but few differences between blanching and soaking soup stock samples. The amount of 5'-IMP extracted from soup stock samples pretreated by soaking and blanching was high at low-boiling and by roasting at high-boiling. Each amount of 5'-IMP extracted from soup stocks pretreated by soaking(BSL) and blanching(BBL) was the highest at 6 hour-low-boiling(37.06 mg%), and 5 hours(38.37 mg%) respectively. The amount of 5'in the soup stock pretreated by roasting(BRH) showed the highest records at 6 hour-high-boiling(10.85 mg%). 4. The amount of 5'-IMP extracted from the shank soup stock preteated by soaking and blanching showed a tendency to decrease after 3 hours boiling irrelative of boiling temperature. The amount of 5'in the shank soup stock was much in order of soaking > blanching > roasting pretreatment and showed high at the boiling of high temperature. In the sample pretreated by roasting it showed the highst records when boiled for 6 hours at high temperature(1.55 mg%). 5. The L Value of the brisket soup stock pretreared by roasting at high temperature(BRH) was the lowest and the b value of it was the highest of all the brisket samples boiled for 6 hours. No differences were found in the Value of L, a, and b in shank soup stock by the methods of pretreatment and boiling temperature. 6. The sensory scores in color and flavor of the brisket soup stock showd that BRH was higher than the other samples, and the preference in taste and overall was the highest in BSH while it was the lowest in BRH. The preference in the all sensory characteristics of SSH was higher than any other shank soup stock, but did not show any significant difference statistically.

• Journal of Korean Society of Forest Science
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• v.107 no.3
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• pp.258-265
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• 2018

This study was conducted to investigate the effective cryopreservation condition of Potentilla discolor Bunge, a rare native plant. Seed viability was more than 80% in PVS2 and PVS3 solution treatments. Seed viability was higher in PVS3 than PVS2 treatment. Seed viability was lower than control in spite of sucrose pretreatment. The germination rate was 95% at 60 min of PVS2 treatment and 30 min of PVS3 treatment but the germination rate was low at other treatments. The growth of the seedling wasn't doing that of the control except for treat PVS2 and PVS3 solution for 30 min. There was no statistically significant difference between the encapsulation method and the vitrification method in the seedling growth between the two cryogenic storage methods. This study is expected to be applied to future conservation methods of Potentilla discolor.

• Journal of the Korean Institute of Landscape Architecture
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• v.37 no.3
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• pp.113-124
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• 2009

This study has attempted to calculate the intensity of illumination for the optimal growth environment of indoor plants after analyzing both damage to plant species and growth conditions as impacted by light conditions for the Kyobo Life Insurance greenhouse. The optical intensity of illumination has been estimated after investigating the problems of growth conditions based on an analysis of illumination by light condition, dead tree replacement cycle(weeks) and rate of damage of plant species. According to the investigation of illumination, the lowest difference was observed between the shaded spot in the south(531lux) and the sunny spot(602lux) while the largest difference(nearly 500lux) was detected between the shaded spot in the central area(210lux) and the sunny spot(782lux). According to an analysis of dead trees from 1990 to 2004, in terms of dead tree replacement cycle, Viburnum awabuki was the highest(161weeks), followed by Phyllostachys spp.(84weeks), Camellia japonica and Ternstroemia japonica(40weeks). Regardless of plant species, damage rate of plant were lower in the shaded spot and higher in the sunny spot. According to correlation and regression analyses with the intensity of illumination as an independent variable and the damage rate of plant species as a dependent variable, the damage rate of plant species increased as the intensity of illumination decreased. A dramatic decline in the rate of damage was observed at $500{\sim}600lux$. At 700lux, it reached the lowest level.

• Korean journal of food and cookery science
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• v.3 no.1
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• pp.37-46
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• 1987

SULNONGTANG is a kind of “goomkok”-korean typical soup made with beef, tone and organs, and is belived to be as a good source of portein and calcium, but there is no standard formulation for that. In order to set up the standard formulation of SULNONGTANG cooking method, I have performed a nutritional analysis of change in the components of SULNONGTANG, which contained the proximate composition, free amino acids, nucleotides, cholesterol, calium, phosphorus and iron. The conventional SULNONGTANG were cooked by conventional methods varing cooking time and ingredient. And also the current Market SULNONGTANG were cooked by the same methods for conventional SULNONGTANG and adding beef's head, hooves or knee tones. The result obtained in this study were as fallows: 1. In case of conventional SULNONGTANG, the most desirable cooking time was from 12 to 18 hours, the preparation method for group A was the best to maintain the optimal amount of nutrients and 5'-IMP. 2. In Market SULNONGTANG, nutritional contents were poorer than that of conventional SULNONGTANG. When the beef's head was added to the Market SULNONGTANG, nutritional status were more desirable than those added hooves or knee bones.

• Journal of Korean Society of Forest Science
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• v.36 no.1
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• pp.47-55
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• 1977

Diameter growth was surveyed for 22 years-old pitch pine (Pinus rigida Mill.) growing on the forest land (site protected from artificial damage) and the resting place (site open for the recreation) of the Children Park, Seoul, Korea on September 28, 1975. The purpose of the survey was to find out difference in the tree growth between the two sites, and possible causes of the difference. Both the resting place and the forest land have deep fertile sandy-loam soil, moderate slope for south-west. The resting place, however, has much higher soil compactness by treading than the forest land. Before May 5, 1973, the opening date of the park, the trees on the resting place had higher diameter growth than those on the forest land as measured with increament borer. After the Park opening the trees on the resting place showed less growth than those on the forest land. In 1975, the growth on the resting place was less than that of the forest land by 6.5% at 1% significant level. The difference in growth was attributed to the soil compactness of the resting place by treading. The necessity for the same kind of study with other species for the tree management of parks was suggested.