• The Korean Journal of Elementary Counseling
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• v.9 no.1
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• pp.41-58
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• 2010

The purpose of this study was to invent anger-inducing automatic thoughts examination for elementary school children based on its investigation for Korean one. I made the anger-inducing Automatic Thoughts Questionnaire(I, II) and made an examination of the contents of the automatic thoughts with it. Based on it, with preliminary questionnaire 90, I did principal component analysis varimax rotation and then final anger-inducting automatic thoughts examination of 40 question in 2 primary factor construction was consisted. I made 300 students carry out it to know its reliability, propriety and made 100 students carry it out at 2-week intervals test-retest. I divided them in three groups as low, middle and high according to its soore regarding anger-inducting automatic thoughts, I confirmed the variation of each group in positive thoughts, self-esteem, life satisfaction, anger, the result is same as follows; First, the content of Anger-inducting Automatic thoughts for elementary school students is revealed as unreasonableness(56.4%), retailation and passive, active offense(16.3%), blame and contempt(11.9%), injured pride and refusal(9.2%), absurd(3.9%), abandonment and avoidance(2.1%), self-abasement in turn. Second, said inventory is consist of 2 notion; first(20 questions) is blame, retaliation and second(20 questions) is injustice. Inner-item consistency of total 40 question is .97, Split-half reliability is .93, Test-retest reliability is .86. Third, criterion validity is revealed fine by reviewing the correlation between existing index related to the inventory of Anger-inducting Automatic thoughts of the elementary school students. Moreover, to find out discriminant validity, I divided three classes(low, middle, high) according to the score of said thoughts. As a result, there is certain variations when I confirmed variations in groups by reviewing the self-esteem, positive way of thinking, life satisfaction, anger.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.9
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• pp.1182-1189
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• 2008

Changes of free sugar on Gugija-sugar leaching were investigated by adding sugar on Gugija (Lycii fructus) raw fruit. Gugija were prepared by parboiling ($40{\sim}50$ sec at hot water of $85^{\circ}C$) and unparboiling. Gugija-sugar leaching were leached after preserving (5 and 10 months at $5^{\circ}C$) Gugija-sugar mixture (ratio of raw Gugija and sugar, 1:0.2, 1:0.4, 1:0.6, 1:0.8, and 1:1/w:w). Soluble starch content of Gugija-sugar leaching increased with increasing ratio of sugar without reference to parboiling treatment, having the highest content, 2.5% at UPRGSL-4 (unparboiling Gugija:sugar, 1:0.8 leaching). Maltose content increased with increasing ratio of sugar in PRGSL, being the highest at 12.66% in PRGSL-5 (parboiling Gugija:sugar, 1:1 leaching) at 10 months leaching periods. Most of the sucrose went out of existence with increasing leaching periods; content was 4.22% on PRGSL-5 and 1.36% on UPRGSL-5. Content of glucose and fructose increased with increasing ratio of sugar; glucose content was 7.86% on PRGSL-4 and 26.22% on UPRGSL-5, at 10 months leaching periods. Fructose content was 18.46% on PRGSL-5 and 22.51% on UPRGSL-4 at 10 months leaching periods. Contents of sorbitol and glycerol increased with increasing ratios of sugar.

• The Korean Journal of Food And Nutrition
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• v.17 no.3
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• pp.237-245
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• 2004

The physicochemical and physiological activities of domestic garlic from 3 different areas (Namhae, Jeju and Uiseong) were analyzed. The contents of moisture, ash, crude protein and crude fiber in garlic were little different in 3 kinds of area. Total sugar and water soluble phenolic compounds were higher in garlic from Namhae. The free sugars found in garlic were fructose, sucrose and lactose. Five kinds of organic acids were determined. Malonic acid and citric acid contents in garlic from Namhae were 23.7${\pm}$1.16 mg% and 22.1${\pm}$0.82 mg%, respectively. Total mineral content of garlic samples were in a range of 7112.6～9067.3 mg%, the potassium content showed the highest concentration (4117.3${\pm}$7.19～5175.3${\pm}$9.61 mg%). The electron donating abilities in 0.2% of garlic from Namhae and Uiseong showed 46.2${\pm}$1.25% and 37.0${\pm}$1.l6%, respectively. The nitrite scavenging effect was measured at different conditions (pH 1.2 and 4.2). The nitrite scavenging effects were higher at pH 1.2, and reached more than 95% by adding 0.2% and 0.1 % of garlic juice at pH 1.2. Addition 0.02～0.001 % garlic juice in showed the SOD-like activities. Its activity of garlic from Namhae. was a range of 6.0${\pm}$0.37～14.4～0.69%. It was found that 0.2% and 0.1% garlic showed strong antimicrobial action against growth of all the tested bacteria. Antimicrobial action. was showed 74.7${\pm}$0.70% and 51.7${\pm}$1.l1% on Sal. typhimurium in 0.2% of garlic from Namhae and Uiseong and 28.6${\pm}$0.90% on B. subtilis in garlic from Jeju.

• The Korean Journal of Food And Nutrition
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• v.16 no.3
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• pp.171-179
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• 2003

In order to investigate the effects of pickle carrier on physico-chemical characteristics of seasoning chicken products, chicken were cured in seasoning containing 100 ppm germanium water, green tea, water soluble mineral and mixtures(100 ppm germanium water+green tea+water soluble mineral) after addition of 0.1% concentration to the weight of chicken. The determination of pH, salt and sugar contents were carried out, according to curing time. The salt content showed 1.11 %, 1.21 % in cured at 24 hours in control of breast and leg, irrespective of chicken parts, in which showed 19.94 brix, 18.89 brix in sugar content, respectively. These results mean that breast and leg meat added with natural extracts and functional water showed higher sugar content than that of control, in which revealed shortening of curing time by increasing penetrating velocity of salt and sugar content. Thus, salt and sugar content tended to be increased as the curing time of pickle carrier were extended in seasoning chicken after dipping in pickle containing water soluble mineral ions for 6 hours. The seasoning chicken treated with natural extracts and functional water showed a lower than that of control in hardness, irrespective of chicken parts. Overall, the seasoning chicken treated with natural extracts and functional water showed a low TBARS value and Log CFU/g, in which revealed antioxidative and antimicrobial activity. The sensory evaluations of seasoning chicken added with natural extracts and functional water containing water-soluble mineral ions were not significantly different(P<0.05). The glutamic acid among free amino acid contents showed a high in seasoning chicken treated with green tea, compared to control. This amino acid played a important role in taste of seasoning meat. The doneness appearance in seasoning chicken added with natural extracts and functional water containing water-soluble mineral ions tended to not be different, compared to those of control. These results revealed that seasoning chicken added with natural extracts and functional water containing water-soluble mineral ions would be attractive in fast food market on the basis of improvement of tenderness, shortening of curing time and uniformity of roasting appearance in seasoning chicken.

• Korean Journal of Agricultural Science
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• v.15 no.2
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• pp.153-163
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• 1988

This experiment was carried out to obtain the thermophilic fungus producing amylase and to investigate properties of the amylase. The selected strain, L-11 was obtained from soil in the vicinity of a hot spring and identified as Mocor sp.. And then the conditions for enzyme production in wheat bran cultures and properties of the crude enzyme were investigated. Furthermore, the enzyme was purified and the characteristics of purified enzyme were studied. The results obtained were as follows: 1. On the wheat bran medium added 80-100% water, amylase was effectively produced by the selected strain, L-11 for 48 hrs incubation at $50^{\circ}C$. 2. When the crude enzyme solution of the strain L-11 was passed through DEAE-Sephadex A-50 column chromatography, two peaks having amylase activity were obtained, and one peak was that of the main enzyme (enzyme of B peak). 3. The purified enzyme (enzyme of B peak) was recognized as single protein band on polyacrylamide disc gel electrophoresis. 4. In the hydrolysis reaction of soluble starch by the enzyme of main amylase, oligosaccharides produced at early stage were maltose and maltotriose mainly and procedure of the reaction maltose amount of maltose and glucose was increased. 5. The strain L-11 was recognized as a special strain producing ${\alpha}-amylase$ mainly and scarcely glucoamylase. 6. The optimum pH, optimum temperature, pH stability, and temperature stability of ${\alpha}-amylase$ were pH 4.0, $60-65^{\circ}C$, pH 4.0-9.0, and below$70^{\circ}C$.

• Proceedings of the KSR Conference
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• 2007.11a
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• pp.517-528
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• 2007

Domestic or international existing researches regarding rail damage factors are focused on laying, vehicle conditions, driving speed and driving habits and overlook characteristics of track structure (elasticity, maintenance etc). Also in ballast track, as there is no special lateral spring stiffness of track also called as ballast lateral resistance in concrete track, generally, existing study shows concrete track has 2 time shorter life cycle for rail replacement than ballast track due to abrasion. As a result of domestic concrete track design and operation performance review, concrete track elasticity is lower than track elasticity of ballast track resulting higher damage on rail and tracks. Generally, concrete track has advantage in track elasticity adjustment than ballast track and in case of Europe, in concrete track design, it is recommended to have same or higher performance range of vertical elastic stiffness of ballast track but domestically or internationally review on lateral spring stiffness of track is very minimal. Therefore, through analysis of service line track on site measurement and analysis on performance of maintenance, in this research, dynamic characteristic behaviors of commonly used ballast and concrete track are studied to infer elasticity of service line track and experimentally prove effects of track lateral spring stiffness that influence curved rail damage as well as correlation between track elasticity by track system and rail damage to propose importance of appropriate elastic stiffness level for concrete and ballast track.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.11
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• pp.1472-1478
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• 2008

Four kinds of wild grape Yakju were fermented with wild grape and cereal such as rice, glutinous rice, barley or millet, and their quality characteristics were investigated. Reducing sugar, total sugar, and activities of $\alpha$- and $\beta$-amylase decreased until 2nd day, increased on 3rd day, and gradually decreased after 5 days of fermentation. Reducing sugar content was in the order of glutinous rice> barley> rice> millet group, and this was consistent with the result of $\beta$-amylase activity. Total sugar content was in the order of glutinous rice> rice> barley> millet group, and it was consistent with starch content of each cereal. Alcohol content decreased after 2 days, then glutinous rice group gradually increased from 3 days whereas other groups showed no difference from 5 days of fermentation. pH decreased until 2 days of fermentation, slightly increased and then showed almost no change after 5 days of fermentation. Total acid increased until 2 days, then decreased on 3rd day of fermentation, and gradually increased in the order of barley> millet> rice> glutinous rice group. L value was the highest in the initial day of fermentation, however it decreased with fermentation time. While a value was also the highest in the initial day of fermentation, it gradually decreased after slightly increasing in 3 days of fermentation. In contrast, b value was the lowest in the initial day of fermentation. It greatly increased until 3 days, then decreased on 5th day of fermentation and gradually increased again. Groups of rice and glutinous rice had more brown color than those of barley and millet. In the sensory evaluation, wild grape Yakju using rice was the most preferred in taste, flavor, and overall preference.

• The korean journal of orthodontics
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• v.39 no.5
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• pp.278-288
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• 2009

Objective: The aim of this study was to investigate the changes in the center of resistance of the maxillary teeth in relation to alveolar bone loss. Methods: A finite element model, which included the upper dentition and periodontal ligament, was designed according to the amount of bone loss (0 mm, 2 mm, 4 mm). The teeth in each group were fixed with buccal and lingual arch wires and splint wires. Retraction and intrusion forces of 200 g for 4 and 6 anterior teeth groups and 400 g for the full dentition group were applied. Results: The centers of resistance were at 13.5 mm, 14.5 mm, 15 mm apical and 12 mm, 12 mm, 12.5 mm posterior in the 4 incisor group; 13.5 mm, 14.5 mm, 15 mm apical and 14 mm, 14 mm, 14.5 mm posterior in the 6 anterior teeth group; and 11 mm, 13 mm, 14.5 mm apical and 26.5 mm, 27 mm, 25.5 mm posterior in the full dentition group respectively according to 0 mm, 2 mm, 4 mm bone loss. Conclusions: The center of resistance shifted apically and posteriorly as alveolar bone loss increased in 4 and 6 anterior teeth groups. However, in the full dentition group, the center of resistance shifted apically and anteriorly in the 4 mm bone loss model.

• Economic and Environmental Geology
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• v.37 no.5
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• pp.477-497
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• 2004

In the Hongseong and Kwangcheon areas, two ultramafic rocks are exposed as isolated bodies in the Precambrian Kyeonggi gneiss complex. The ultramafic rocks extend for several hundred meters to NNE direction and are contact with adjacent metasediments by steeply dipping faults. The rocks are dunite or harzburgite showing dominantly equigranular-mosaic and protogranular textures with a minor amount of porphyroclastic textures. They contain varying amounts of fosteritic olivine (F$o_{0.91-0.93}$), magnesian pyroxene (E$n_{0.89-0.93}$) and tremolitic to magnesian hornblende with minor amounts of spinel, serpentine, chlorite, magnetite, phlogopite and talc. The rocks are in contrast with adjacent gneiss complex or metabasite (amphibole, biotite, plagioclase, alkali-feldspar and quartz). Geochemically, these ultramafic rocks are characterized by high magnesium number (M$g_#$> 0.88) and transitional element (mainly, Ni>1716 ppm, Cr>1789 ppm), low alkali element (e.g. $K_2$O<0.09 wt.%, Na$_2$O<0.19 wt.%) and depletion of incompatible elements. The calculated correlation coefficients showed good positive correlations among the ferrous (e.g. Sc, V, Zn) elements, incompatible elements (e.g. REE), and among SiO$_2$ or $Al_2$O$_3$ with ferrous elements, whereas negative correlations are appeared between Ni and major elements. These results involve increasing of the ferrous- and $Al_2$O$_3$-bearing minerals(e.g. amphibole and mica) with decreasing of Mg-bearing minerals (e.g. olivine) depending on the degree of alteration. Calculated geothermometries and mineral assemblages suggest that the ultramafic rocks have been metamorphosed through the condition from the greenschist to amphibolite facies. Compared with ultramafic rocks elsewhere, it is thought that those of the Hongseong and Kwangcheon areas are derivatives of the depleted sources since they are depleted in incompatible elements including REE abundances. Moreover overall characteristics of the ultramafic rocks are similar to the those of orogenic related Alpine type ultramafic rocks, especially, shallow mantle slab varieties.

• Journal of Plant Biotechnology
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• v.29 no.4
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• pp.265-275
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• 2002

Flavonoid biosynthesis is one of the most extensively studied areas in the secondary metabolism. Due to the study of flavonoid metabolism in diverse plant system, the pathways become the best characterized secondary metabolites and can be excellent targets for metabolic engineering. These flavonoid-derived secondary metabolites have been considerably divergent functional roles: floral pigment, anticancer, antiviral, antitoxin, and hepatoprotective. Three species have been significant for elucidating the flavonoid metabolism and isolating the genes controlling the flavonoid genes: maize (Zea mays), snapdragon (Antirrhinum majus) and petunia (Prtunia hybrida). Recently, many genes involved in biosynthesis of flavonoid have been isolated and characterized using mutation and recombinant DNA technologies including transposon tagging and T-DNA tagging which are novel approaches for the discovery of uncharacterized genes. Metabolic engineering of flavonoid biosynthesis was approached by sense or antisense manipulation of the genes related with flavonoid pathway, or by modified expression of regulatory genes. So, the use of a variety of experimental tools and metabolic engineering facilitated the characterization of the flavonoid metabolism. Here we review recent progresses in flavonoid metabolism: confirmation of genes, metabolic engineering, and applications in the industrial use.