• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.613-619
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• 2013

Konjac gel is known as a low calorie food, because the main component is water. Mugwort has been used for food and medicine for a long time due to itsfunctional property, which contains a lot of vitamins and minerals. Therefore, konjac noodle-added mugwort was prepared. The konjac gel was made by from a centrifuge after adding water, alkali and mugwort power in konjac flour. The centrifuge was used to remove air in the gel. After centrifuging by heating the gel in boiling water for one hour, konjac noodle was made by pressing using a flat heating press. The results are as follows. In the drying process of mugwort freeze drying after blanching in 1% $NaHCO_3$ solution is better than other drying methods. The physical properties (hardness, elasticity, cohesiveness, gumminess) of konjac gel were measured with a Rheometer. The optimum processing conditions were decided by these measured values. The optimum condition of making konjac gel is 9% concentration of konjac flour, a ph of 12.0, $Na_3PO_4$ coagulant and 1.5% concentration of mugwort power in konjac flour.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.154-170
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• 2015

In this study, the real state of local foods was examined targeting Gyeongju citizens to help in developing distinguishing foods and to promote cultural to excellence of local foods widely. Ultimately, this study aims to promote cultural excellence of Gyeongju's local foods widely by examining the kinds of local foods in Gyeonggju area. In addition, current study was conducted to provide basic data of local foods which inherit and develop our precious assets, in order to keep up with the Korean Wave as well as globalization. For this study, a survey was performed with the 274 sample of local food consumers, and analyzed the data using descriptive, cross tabulation analysis, and t-test. Results shown that Janchi guksu(banquet noodles) and Jeonbok juk(abalone rice porridge) obtained the highest awareness and preference when awareness and preference of Gyeongju local foods were analyzed depending on the marital status. Significant implication in the study is that there is a need to develop and promote local foods and open local food restaurants for local residents. More discussion and limitations are suggested.

• Environmental Mutagens and Carcinogens
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• v.15 no.2
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• pp.115-121
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• 1995

Bacterial mutagenicity of shellfish or canned products of red-muscle fish affected by hot-airdry processings and/or during storages was investigated by Ames preincubation method. Mussel (Mytilus edulis) and surf clam (Tapes japonica) dried under either 40$\circ$C, 50$\circ$C or 60$\circ$C until remained about 25 % water content was stored at 4$\circ$C or 25$\circ$C for 6 months. Commercially available canned product of pacific saury (Cololabis saira) and mackerel saury (Scotnberjaponicus), whose producer or date of manufacture was identical each other, was stored at 25$\circ$C for 6 months. Mutagenic substances from sample (25 g dry weight) were extracted and purified for mutagenicity assay against S. typhitnurium TA98 by the simultaneous distillation extraction (SDE) method (Lee et al. 1955). Mutagenicity of sample was expressed number of revertant per 25 g dry sample. Number of revertant from unheated mussel sample was appeared to be 135, relative to 22 from unheated surf clam sample. Mutagenicity of both shellfish was strongly affected by heat treatment, but a lesser extent by storage conditions, even at 25$\circ$C for 6 months. Revertants of the mussel sample dried at 40$\circ$C, 50$\circ$C, or 60$\circ$C was found to be 227, 779, and 883, respectively. Similar, but lower, mutagenicity was observed from the sample of surf clam dried at 40$\circ$C, 50$\circ$C, or 60$\circ$C than mussel. Mutagenicity of canned pacific saury and mackerel samples was not influenced by storage conditions. Number of revertant from pacific saury was 175 which was relatively higher than 5 from mackerel. Mutagenicity of fresh pacific saury and mackerel samples was significantly higher than that of their counterparts from canned products. These results indicate that mutagenicity of the shellfish was affected by heat treatment (40$\circ$C, 50$\circ$C, or 60$\circ$C) used for drying process, but not much by storage for 6 months at 4$\circ$C or 25$\circ$C and the mutagenicity of canned products of red-muscle fish was not influenced by storage, even at 25$\circ$C for 6 months.

• Journal of Life Science
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• v.20 no.9
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• pp.1415-1419
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• 2010

Consumption of green tea has increased along with increasing concern regarding healthier lifestyles, and many brands of green tea are sold with a label indicating the region of Korea in which the tea was produced. However, there is little information on identifying the difference between the green tea cultivars according to the region they were grown. Here, 9 green tea cultivars collected from Hadong region, Bosung region, China and Japan were subjected to the STS-RFLP analysis. Using the coding and noncoding DNA regions of genes related to the phenylpropanoid pathway, such as phenylalanine ammonia-lyase, chalcone synthase and dihydroflavonol 4-reductase, we have identified the differences between green tea cultivars according to the region they were grown in. In this study, we showed a STS-RFLP method of green tea analysis which easily distinguished different kinds of tea using the primers as described. In addition, we identified that the green tea cultivars from Hadong and Bosung displayed a different profile when PAL intron was digested with Dde I, suggesting that a rapid authentication system for green tea cultivars grown in different regions in Korea is available.

• Communications of Mathematical Education
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• v.12
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• pp.463-477
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• 2001

국가의 국가경쟁력은 학창시절 학생의 학력만큼 중요하다. 성인의 경우, 학력을 위한 노하우는 체험을 통해 터득할 수 있었다. 그러나 국가경쟁력에 관해서는 우물 안 내부관점을 벗어나기 힘들어 추진 방향과 제도 운영에 자칫 시행착오를 범하기 쉽다. 이는 사안에 대해 본질적인 접근보다 껍데기만을 쫓기 때문이었다. 이 현상을 분석하려면 관점과 보이지 않는 영역의 것들을 다룰 수 있는 수학적 사고법이 필요하며, 이 능력은 현 지식정보화 사회에서 매우 긴요하다. 그러나 현실은 여러 가지 이유로 수학적 사고법을 비롯한 기초학문을 위기로 몰아가고 있고, 안타깝지만 그 중심에 수학교육이 자리잡고 있다. 수학교육의 위기를 유발하는 요인으로 제도 운영에 관한 건이 있다. 제도 운영에서 한 변수의 변화, 예로 대입의 계열교차지원 허용 건, 교원임용고시에서 교과교육학 영역의 출제 건과 복수전공, 부전공 자격소지자에 대한 가산점 부여 건은 수학교육과 교육과정에 직, 간접적으로 영향을 미친다. 이 관계를 사범대학 수학교육과 현장의 사례를 통하여 조명하고, 그 문제점을 지적하고자 한다. 현 사범교육은 졸업이수학점 140학점 체제하에서 제 7차 교육과정에 따른 복수전공, 부전공 우대 정책을 펴고 있다. 수학교육과의 경우, 부전공 열풍이 불어 전공선택 과목이 3학년 1학기부터 폐강될 위기에 처해 있다. 교양교육의 고사 또는 전광교육이 예전보다 반으로 줄어들게 된 사범대학 실상에 비애감을 느끼게 된다. 이는 전문화된 교사 양성, 나아가 미래 국가경쟁력 향상에 심각한 저해 요소로 작용할 것이다. 복잡다단한 세상에서 최적화를 향한 개선 노력이 멈춰서는 안 된다. 현행 교원임용고시 운영상의 문제점을 공론화하고, 수학교육인의 중지를 모아야 할 긴박한 시점이다. 이를 계기로 교원임용고시의 운영개선과 수학교육과 교육과정을 한층 더 견실하게 하는 데에 이바지하고자 한다. 것이라면 후속연구로 이러한 가능성을 실험연구로 검증하고자 한다.toceros resting spores/Chaetoceroe vegetative cells도 80 cm 보다 상층에서는 높게 나타나 규조온도지수 분포와도 일치하는 경향을 보인다. 이상의 규조군집 분석 결과에 의하면, 홀로세의 후빙기동안 본 연구 지역인 동해 북동부에는 대마 난류의 유입이후 현재와 유사한 환경이 우세하게 발달했으나, 난류종 P. doliolus의 변화는 동해내에서 대마난류의 세기가 반복되었음을 지시하고 있다./3 수준으로 높다. 결론적으로 풍부한 화학물질들을 함유한 제주해류는 남해 및 동해의 생지화학적 과정들에 있어 상당히 중요함을 시사한다.다. 수조 상층수 중 Cu, Cd, As 농도는 모든 FW, SW수조에서 시간이 지남에 따라 일관성 있게 감소하였고, 제거속도는 Cu가 다른 원소에 비해 빨랐다. 제거속도는 FW 3개 수조 중 FW5&6에서 세 원소 모두 가장 느렸고, SW 3개 수조 중에서는 SW1&2에서 가장 빨랐다. SW와 FW간 제거속도 차이는 세 원소 모두 명확치 않았다 Cr은 FW에서 전반적으로 감소하는 경향을 보였지만 SW에서는 실험 초기에 감소하다 24시간 이후에는 증가 후 일정한 양상을 보였다. Pb은 FW에서 전반적으로 감소했지만 SW에서는 초기에 급격히 증가 후 다시 급격히 감소하는 양상을 보였다 Pb 또한 Cu, Cd, As와 마찬가지로 SW1&2에서 제거속도가 가장 빠르게 나타났다. FW 상층수 중 Hg는 시간에 따라 급격히 감소했고, 제거속도는 Fw5&6에서 가장 느렸다. 이러한 결과에 근거할 때 벼가 자라고 있고 이분해성 유기물이 풍부한 FW1&2, FW3&4 토양과 상층수에서는 유기물의 분해 활동이 활발하였지만, 벼가 경작되지 않는 FW5&6과 SW 에서는 유기물이 상대적으로 결핍되어 유기물의 분해활동이 적었을 것으로 판단된다

• Journal of agricultural medicine and community health
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• v.30 no.3
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• pp.255-262
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• 2005

Purpose: In Ulleung island, emergency medical transport by helicopter is very important. So, we analysized our experience with emergency medical transport by helicopter for 4 years and we were compared our data with other data for 1997-2001. Therefore we need to research public health development direction. Method: We analysized patient's medical record for 4 years. Result: During 4 years, 104 transports were done and 130 patients were trasported to tertiary hospital center, there was more increased than that from 1997 to 2001. Helicopters from Pohang coast guard, Donghae coast guard, Navy, and 119 rescue etc. were used, but 119 rescue transport was decreased more and more. The 60's patients was most, 22.3% and teenager's and 80's patients was lowest. The male was 65% but the female was increased more and more annually. In addition, the older patients was the more portion of female patient. The transport was concentrated in daytime. The traumatic patient was much in winter period. The cerebrovascular accident was 1st cause of patient and fracture was many also. Conclusioon: Except Fire service's helicopter, the other helicopter was not apt to emergency medical tansport. But Fire service's helicopter was not used commonly because Fire service's helicopter was in Daegu, so distant and time consumed. As a result, emergency medical transport helicopter is needed in east coast like Fire service's helicopter. In addition, trauma prevention education and public health education for hypertension and diabetes will be essential and public health system in Ulleung island will be prepared for aging society.

• Korean journal of applied entomology
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• v.53 no.4
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• pp.367-373
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• 2014

In order to investigate the impact of recycling agricultural wastes as feed for mealworm (Tenebrio molitor), we evaluated the replacing effect by the different level of tangerine shell, Chinese cabbage, king oyster mushroom (Pleurotus eryngii) and Enoki mushroom (Flammulina velutipes) substrates on wheat bran feed. Larval survival rate, larval weight, developmental period of larva, pupation rate and pupal weight were evaluated. In tangerine shell and Chinese cabbage replacement group, no replacing effects found. In all groups replacing by spent King oyster mushroom (Pleurotus eryngii) substrate, survival rate of larva was similar to that of control group but larvae weighed less than control group significantly. Developmental period of larva increases in the group of King oyster mushroom substrate replacement. Larval and pupal weight in Enoki mushroom (Flammulina velutipes) substrate by the level of 40 and 50%, replacement effect showed best results in successive breeding considering pupation rate. It is concluded that replacing 40 and 50% of Enoki mushroom (Flammulina velutipes) substrate is appropriate to substituted diet of Tenebrio molitor larvae.

• Food Science and Preservation
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• v.8 no.3
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• pp.302-307
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• 2001

In order to prepare kimchi tablet(K7), the kimchi was fermented with crushed materials and lactic acid bacterial starter. The effect of raying methods (hot air-drying : HAD, freeze drying: FD), moulding pressure (100, 150 and 200 kg/cm2) and moulding time (0, 1, 2, 3 and 4 min) of kimchi tablet on residual solid, characteristics of filtrate, color, textual properties, hygroscopicity and sensory quality were investigated. No great difference showed in residual solid of the tablet prepared with freeze dried kimchi (FD-KT), but the tablet prepared with hot air-dried kimchi (HAD-KT) decreased markedly with an increase in moulding pressure. Residual solid of FD-KT was lower than that of HAD-KT. The pH and redness for HAD-KT and FD-KT were similar. Total sugar. acidity and lightness of FD-KT as compared with HAD-KT were higher, while higher max, yield, strength and hardness were found for HAD-KT. Color, tactile, flavor, chewing taste, acceptability and hygroscopicity of FD-KT were generally higher than those of HAD-KT. Hygroscopicity of HAD-KT decreased with an increase in moulding pressure in md time, but that of FD-KT increased. Overall qualities of FD-KT and HAD-KT showed best in 200 kg/㎠ of moulding pressure, 3min of moulding time.

• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.742-746
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• 2013

This study was conducted to investigate the effect of different steaming and drying temperature conditions on the physicochemical characteristics of pumpkin powder. All the samples were steamed for 30 or 60 s and then were dried using hot air at 40, 50, 60, and $70^{\circ}C$. The moisture content decreased with an increase in the hot-air drying temperature, while the soluble solid content and yield increased. The color values, L, a, and b of the pumpkin powder decreased with increasing hot-air drying temperature. The pumpkin powder, which was steamed for 60 s had the highest water absorption and water solubility indexes. The carotenoid content of pumpkin powder was mostly destroyed with the increase in the steaming and drying temperatures. The total sugar and reducing sugar contents increased with increasing steaming and drying temperatures. Thus, the steaming and dehydration temperature conditions influenced the physicochemical characteristics of the pumpkin powder.

• Korean Journal of Food Science and Technology
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• v.49 no.3
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• pp.286-295
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• 2017

This study was performed to develop a liquid flavoring material from Tenebrio molitor larva by using Aspergillus oryzae. T. molitor with 1% A. oryzae for 48 hours yielded the highest protease activity. Different salt concentrations and rice flour addition affected the fermentation characteristics for 90 days. LN (low salt, rice flour non-addition) yielded high protease activity, and total nitrogen and amino-type nitrogen contents. LN showed Glu accounting to 15.16% of the free amino acids and yielded high scores of sweet and savory taste, and overall acceptance after 90 days. Rice flour addition group showed high content of total and reducing sugars with high amylase activity, however, low salt concentration had more effect on sensory acceptance than rice flour addition had (p<0.05). All samples had total acidity <1% and LN (90) showed the highest browning index and aroma intensity, as noted from maillard reaction, as well as good sensory acceptance.