• Journal of the Korean BIBLIA Society for library and Information Science
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• v.16 no.2
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• pp.25-41
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• 2005

Collaboration between libraries and archives would be an effective and efficient strategy for them to accomplish their mission to make useful information accessible for current users and to preserve valuable documentary heritage for future users. This paper indicated differences in their organizational culture and some technical problems as obstacles to collaboration. Nine cases of collaboration and cooperation between libraries and archives in some foreign countries were introduced. This paper analysed strength and weakness for Korean libraries and archives when they explore ways to go into partnership. Based on the analysis. it suggested to develop the communication channels between libraries and archives; to further the education of competent professionals; to establish necessary standards. to get legal and financial support from the central and local authorities.

• Journal of Veterinary Clinics
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• v.17 no.2
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• pp.321-326
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• 2000

전라남도 진도군 내에서 사육되는 진돗개에서 발생한 유산의 일부가 Brucell canis 에 의하여 유발된 것임을 확인하였다. 이 연구에서는 먼저 1997년 7월에서 1998년 6월 사이에 발생한 진돗개의 유산을 설문조사로 확인하였던 바 발생률이 18.5%에 달했다. 이어서 설문조사에 포함된 지역에서 사육되는 진돗개를 대상으로 신시한 혈청학적 조사에서는 25%가 양성을 보였으며, 수캐의 양성률은 암캐의 거의 두 배에 달했다. 다음으로 균 분리와 치료시험을 실시하기 위하여 유산 병력을 기치고 있으면서 혈청검사에서 양성을 나타낸 암캐 다섯 마리를 현지에서 구입하였다. 그 중 세 마리는 안락사 시킨 후 부검하여 자궁을 검사하고 균 분리를 시도한 바 세 미리 모두에서 B. canis가 분리되었다. 그러나 육안적 및 조직학적 변화 는 현저하지 않았다. 나머지 두 마리는 minocycline과 streptolmycin으로 치료하였는데, 치료를 끝낸 후 8주에 실시한 혈청검사에서 음성을 보였다. 이 연구의 결과는 개 부루셀라병이 진돗개를 사육하는 농가에 경제적 손실을 초래하고 있음을 나타내준다. 아울러 대부분의 진돗개가 방사되고 있으며, 그렇게 사육된 개들이 전국적으로 팔려나가고 있기 때문에 진돗개가 개 부루셀리병의 전파원으로 작용할 가능성을 지니고 있음을 나타내준다 천연기념물인 진돗개의 보 호와 농가의 소득 그리고 공중위생학적인 면에서 진품개의 부루셀라병에 관한 연구는 지속적으로 수행되어야 할 것으로 사료된다.

• 프린팅코리아
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• v.10 no.10
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• pp.104-105
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• 2011

2012 '청주직지축제'가 지난 9월 3일부터 9일까지 7일간 청주예술의전당과 청주고인쇄박물관 일원에서 펼쳐졌다. 이번 축제에는 기존의 형식과 관행을 깨고 보다 시민들이 함께하는 프로그램인 시민합창단이 진행돼 눈길을 끌었다. 전시행사로는 미디어전시관, 미디어아트 전시회, 세계기록유산 패널, 지식정보 선도도시 청주의 미래상 등이, 참여행사로 1377퍼레이드, 멀티미디어쇼, 댄스, 노래, 콘서트, 가을밤 음악연주회 등의 공연과 미디어과학체험, 영상, 애니메이션, 고인쇄문화체험(활자, 한지, 배첩) 등 체험학습도 진행됐다. 학술행사로는 미디어학술회의(멀티미디어). 국제학술회의(고인쇄전문가) 등이 열렸다. 한편 매년 9월 4일은 직지의 날인데. 1377년 청주 흥덕사에서 간행한 백운화상초록불조직지심체요절의 유네스코 세계기록유산 등재일인 2001년 9월 4일을 직지의 날로 청주시 조례로 정했다. 이에 매년 9월 4일 직지의 날을 기념하기 위해 격년제로 직지축제와 직지상 시상식 행사를 개최하고 있다.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.70-79
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• 2014

This study was conducted to develop natural additive for the improvement of lipid stability and the suppression of pathogenic contamination during the storage periods of fermented sausage. Fermented sausage prepared with grapefruit extract showed good suppression of lipid oxidation and pathogenic bacterial growth, and it was higher than that of fermented sausage prepared with nitrate until 7 days of storage. Fermented sausage prepared with treatment A (sodium nitrate and L. acidophilus), B (sodium nitrate and L. brevis), C (ascorbic acid and L. brevis) and D (grapefruit extract and L. brevis) were compared. As results, treatment C and D showed the lowest pH changes among treatments, and the highest growth of lactic acid bacteria was represented in treatment D. In the suppression effect of E. coli, the bacterial count was below 100 in all treatment except the treatment A. There were no differences among treatment in the brightness of meat color (p<0.05). Treatment D showed significantly high values in the redness, but showed the lowest values in the yellowness. In sensory and texture test, treatment C and D were superior compared to others. Therefore, grapefruit was represented as a good source of antioxidant for fermented sausage, and L. brevis isolated from kimchi was effect in lowering pH value of sausage during fermentation and it was also effective to persist fermentation during storage period and to reduce the occurrence of pathogenic bacteria by the suppression of their growth.

• The Korean Journal of Food And Nutrition
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• v.16 no.2
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• pp.123-129
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• 2003

Kimchi made with the addition of 2 percent of boiled overgrown antler, raw overgrown antler, overgrown antler treated with lactic acid(acid treated overgrown antler) has been fermented for 15 days at 11 $^{\circ}C$. After 15 days of fermentation, the results show that pH of boiled overgrown antler Kimchi was 3.82, that of raw overgrown antler Kimchi was 4.07, acid treated overgrown antler Kimchi was 3.98 control Kimchi was 3.86, and acidity of boiled overgrown antler Kimchi was 7.2 that of raw overgrown antler Kimchi was 10.1, that of acid treated overgrown antler Kimchi was 8.6, control Kimchi was 6.9, respectively. After 15 days, total sugar content was 1.20% in boiled overgrown antler Kimchi, 0.46% in raw overgrown antler Kimchi, 1.15% in acid treated overgrown antler Kimchi, 1.46 % in control Kimchi, and reducing sugar was 0.47% in boiled overgrown antler Kimchi, 0.09% in raw overgrown antler Kimchi, 0.58% in acid treated overgrown antler Kimchi and 0.39% in control Kimchi, respectively. Amino acid content was 16.35${\mu}$mol/m1 in boiled overgrown antler Kimchi, 20.83${\mu}$mol/ml in raw overgrown antler Kimchi, 15.06${\mu}$mol/m1 in acid treated overgrown antler Kimchi, 17.60${\mu}$mol/m1 in control Kimchi, and protein was 1.830% in boiled overgrown antler Kimchi, 2.011% in raw overgrown antler Kimchi, 2.101% in acid treated overgrown antler Kimchi and 2.011% in control Kimchi, respectively. Lactic acid content was 2.036% in raw overgrown antler Kimchi, 1.485% in acid treated overgrown antler Kimchi, 0.954% in boiled overgrown antler Kimchi, 1,200% in control Kimchi, and the content of succinic acid and acetic acid was highest in acid treated overgrown antler Kimchi, and the result was 0.1531% and 0.188%, respectively. The number of microorganism was 0.96${\times}$10$\^$8/g∼3.05${\times}$10$\^$8/g. The number of microorganism was highest in raw overgrown antler Kimchi, and followed by acid treated overgrown antler Kimchi, control Kimchi, and boiled overgrown antler Kimchi, respectively, The results of test of the saltness, sour, aroma, color, texture through sensory evaluation reveal that boiled overgrown antler Kimchi and raw overgrown antler Kimchi has the excellent taste, and followed by control Kimchi, acid treated overgrown antler Kimchi, respectively.

• The Korean Journal of Food And Nutrition
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• v.16 no.1
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• pp.22-28
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• 2003

Kimchi made with the addition of 2 percent of boiled young antler, raw young antler, young antler treated with lactic acid(acid treated young antler) has been fermented for 15 days at 11$^{\circ}C$. After 15 days of fermentation, the results show that pH of boiled young antler Kimchi was 3.87, that of raw young antler Kimchi was 4.04, acid treated young antler Kimchi was 3.97, control Kimchi was 3.86, and acidity of boiled young antler Kimchi was 7.4, that of raw young antler Kimchi was 10.5, that of acid treated young antler Kimchi was 10.7, control Kimchi was 6.9, respectively. After 15 days, total sugar content was 1.46% in boiled young antler Kimchi, 0.53% in raw young antler Kimchi, 0.92% in acid treated young antler Kimchi, 1.46% in control Kimchi, and reducing sugar was 0.50% in boiled young antler Kimchi, 0.14% in raw young antler Kimchi, 0.39% in acid treated young antler Kimchi and control Kimchi, respectively. Amino acid content was 13.42${\mu}$㏖/$m\ell$ in boiled young antler Kimchi, 17.83${\mu}$㏖/$m\ell$ in raw young antler Kimchi, 14.48${\mu}$㏖/$m\ell$ in acid treated young antler Kimchi, 17.60${\mu}$㏖/$m\ell$ in control Kimchi, and protein was 2.101% in boiled young antler Kimchi, 1.945% in raw young antler Kimchi, 1.722% in acid treated young antler Kimchi and 2.011% in control Kimchi, respectively. Lactic acid content was 2.021% in raw young antler Kimchi, 2.004% in acid treated young antler Kimchi, 1.950% in boiled young antler Kimchi, 1.200% in control Kimchi, and succinic acid was 0.081% in boiled young antler Kimchi, 0.086% in raw young antler Kimchi, 0.078% in acid treated young antler Kimchi and 0.111% in control Kimchi, respectively. Acetic acid was 0.080% in boiled young antler Kimchi, 0.092% in raw young antler Kimchi, 0.114% in acid treated young antler Kimchi, 0.086% in control Kimchi, respectively. The number of microorganism was 1.09${\times}$ 10$\^$8//g in boiled young antler Kimchi, 1.08${\times}$10$\^$8//g in control Kimchi, 9.88${\times}$10$\^$8//g in acid treated young antler Kimchi and 6.6${\times}$ 10$\^$8//g in raw young antler Kimchi. The number of microorganism was highest in acid treated young antler Kimchi, and followed by raw young antler Kimchi, and boiled young antler Kimchi, control Kimchi, respectively. The results of test of the saltness, sour, aroma, color, texture through sensory evaluation reveal that boiled young antler Kimchi has the excellent taste, and followed by raw young antler Kimchi and control Kimchi, acid treated young antler Kimchi, respectively.

• Korean Journal of Food Science and Technology
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• v.52 no.2
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• pp.191-199
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• 2020

The purpose of this study was to isolate novel lactic acid bacteria to ferment mulberry leaf extract (MLE) and to investigate its anti-diabetic effect. Lactobacillus plantarum SG-053 isolated from gatkimchi was selected to ferment MLE because it exhibited high α-glucosidase inhibitory activity (96.8%) and enhanced the content of 1-deoxynojirimycin (DNJ), an anti-diabetic substance, in fermented MLE up-to 2.2 times. MLE fermented with L. plantarum SG-053 (FMLE) showed growth promoting activity against L6 myotubes and increased the gene expressions of IRS-1, PI3K p85α, and GLUT-4 up-to 1.4, 2.2, and 1.4 times, respectively, and 2-deoxyglucose uptake up-to 40.7%. In rat skeletal muscle tissue, the expressions of PI3K p85α and GLUT-4 increased by 6.4 and 2.1 times, respectively. These results suggest that L. plantarum SG-053 could enhance the DNJ content of MLE by fermentation and that FMLE is effective in ameliorating insulin resistance via activation of the insulin signaling pathway.

• Proceedings of the Korea Electromagnetic Engineering Society Conference
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• 1999.07a
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• pp.47-55
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• 1999

고온온열치료는 radiofrequency, ultrasound , microwave, 원적외선 등을 이용하여 신체의 부분 혹은 전신을 4$0^{\circ}C$ 이상으로 가열하여 암을 치료하는 방법이다. 우리나라에 도 입된 15기의 기계중 현재까지 사용되고 있는 것은 대부분이 radiofrequency를 사용하는 기 계이며 현재 고신의대, 동아의대, 부산메리놀병원, 여의도 성모병원, 영남의대, 전주예수병원 등에서 환자치료에 사용하고 있다. 고온 온열치료제(hyperthermia)는 직접 암세포를 죽이는 작용, 방사선치료나 항암제치료와 병행하여 그 효과를 증강시키는 작용으로 크게 나눌수 있 다. 직접 암세포를 죽이기 위하여는 43$^{\circ}C$이상의 고온을 사용하여야 하나 인체에서는 42.5$^{\circ}C$ 이상으로 가온하기가 쉽지않아 4$0^{\circ}C$~42$^{\circ}C$ 정도의 온도에서 방사선 치료나 항암제 치료효과 를 증진시키는 작용을 임상에서 주로 사용하고 있다. 특히 방사선 치료와 병합 사용시 그 효과가 뛰어나 간암, 난소암, 대장 직장암, 식도암, 위암, 자궁암, 전립선안, 췌장암, 폐암등, 거의 모든 암에서 부작용을 증가시키지 않으면서 그 효율을 1.1-6.14배나 증가시킨다고 보 고되고 있어 지난 10여 년간 제자리걸음을 하고 있는 암의 치료에 희망을 주고 있다. 방사 선 치료와 병합시 효과를 증대시키는 기전은 1)세포의 핵 합성기 (S-phase)는 방사선 치료 에는 매우 저항력이 강하여 잘 죽지 않으나 고온온열치료에는 예민함으로 암세포는 정상조 직에 비해 산소가 부족하여 염기성대사(anaerobic metabolism)를 많이 함으로 그 부산물인 유산 (lactic acid)이 많이 생성됨으로 정상조직보다 pH가 낮아 암 조직이 정상조직에 비해 고온온열치료에 더 잘 듣는 원인이 된다. 3) 영양이 부족한 상태의 세포는 고온온열치료에 훨씬 예민하다. 4) 암조직은 혈관상태가 정상조직에 비해 좋지 않음으로 정상조직보다 쉽게 가온이 되며, 일단 가온된 온도는 잘 식지 않음으로 정상조직에 비해 훨씬 효율적이다. 5)고 온온열치료는 4$0^{\circ}C$~43.5 $^{\circ}C$정도에서만 이 작용이 일어남으로 정상인체에서 43$^{\circ}C$이상의 가온 은 쉽지 않음으로 이 효과는 암조직에서 주고 일어나게 된다. 6)고온온열치료는 방사선치료 후에 생기는 손상의 재생을 억제함으로 방사선의 치료효과를 높인다. 7)38.5$^{\circ}C$~41.5$^{\circ}C$의 낮 은 온도에서도 암조직의 산소 상태를 호전시켜 방사선 치료효과를 증대시키는 역할을 한다.

• Journal of Nutrition and Health
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• v.48 no.2
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• pp.133-139
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• 2015

Purpose: There is a fair amount of evidence indicating that increased risk of obesity and insulin resistance is associated with postmenopausal state, but can be modulated by diet and exercise. In this study, we explored whether a Pueraria lobata root-based supplement containing Rehmannia glutinosa (PR) and/or aerobic treadmill exercise can modify the metabolic changes associated with estrogen deficiency. Methods: Seventy rats were randomly assigned to the following groups for 8 weeks (n=10 per group): SHAM, sham-operated; PR0, ovariectomized (OVX) control; PR200, OVX with PR200 mg/kg B.W; PR400, OVX with PR400 mg/kg B.W; EPR0, OVX with exercise; EPR200, OVX with exercise and PR200 mg/kg B.W; EPR400, OVX with exercise and PR400 mg/kg B.W. Results: OVX induced significant increases in body weight, food intake, fat mass, LDL-cholesterol, and fasting blood glucose, confirming induction of menopausal symptoms. PR supplementation or exercise significantly suppressed the above mentioned changes through different regulatory elements in adipose tissue: PR supplement upregulated adiponectin gene expression and aerobic exercise upregulated adiponectin and insulin receptor gene expression and a combination of PR supplement and aerobic exercise showed an additive effect on adiponectin gene expression. Conclusion: Taken together, the results of this study suggest that PR supplement has a potential to provide health benefits in OVX rats through leptin and adiponectin secretion. In addition, the data suggest that combination of exercise and PR would have additive effects on metabolic dysfunction associated with estrogen deficiency.

• Food Science of Animal Resources
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• v.33 no.6
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• pp.806-816
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• 2013

This study was conducted to evaluate the quality characteristics of yoghurt added with 1.0%, 3.0% and 5.0% Bokbunja wine (BW) during the preparation of yoghurt. Changes of lactic acid bacterial population, pH, and total titratable acidity (TA) were monitored during the fermentation and storage of yoghurt. The pH was decreased in all the treatments, also TA and viscosity were gradually increased during the fermentation. The viscosity of yoghurt added with 5.0% BW was higher than another group. The sensory test, total phenolic acid and the anthocyanins content of the yoghurt were measured. The results of this analysis showed that higher amounts of total TA, viscosity, lactic acid bacterial population, total phenolic acid content and sensory test were observed in the yoghurt supplemented with the BW than those of yoghurt not supplemented with the BW. Sensory scores in yoghurt added 5.0% BW were significantly higher than the other groups in taste. When the BW yoghurt was kept at $4^{\circ}C$ for 12 d, its quality-keeping properties were relatively good. The combined results of this study suggest that yoghurt supplementing with BW produces additional nutrients while maintaining the flavor and quality.