• Korean Journal of Environmental Biology
• /
• v.39 no.1
• /
• pp.119-135
• /
• 2021

Korea has stepped up efforts to investigate and catalog its flora and fauna to conserve the biodiversity of the Korean Peninsula and secure biological resources since the ratification of the Convention on Biological Diversity (CBD) in 1992 and the Nagoya Protocol on Access to Genetic Resources and the Fair and Equitable Sharing of Benefits (ABS) in 2010. Thus, after its establishment in 2007, the National Institute of Biological Resources (NIBR) of the Ministry of Environment of Korea initiated a project called the Korean Indigenous Species Investigation Project to investigate indigenous species on the Korean Peninsula. For 15 years since its beginning in 2006, this project has been carried out in five phases, Phase 1 from 2006-2008, Phase 2 from 2009-2011, Phase 3 from 2012-2014, Phase 4 from 2015-2017, and Phase 5 from 2018-2020. Before this project, in 2006, the number of indigenous species surveyed was 29,916. The figure was cumulatively aggregated at the end of each phase as 33,253 species for Phase 1 (2008), 38,011 species for Phase 2 (2011), 42,756 species for Phase 3 (2014), 49,027 species for Phase 4 (2017), and 54,428 species for Phase 5(2020). The number of indigenous species surveyed grew rapidly, showing an approximately 1.8-fold increase as the project progressed. These statistics showed an annual average of 2,320 newly recorded species during the project period. Among the recorded species, a total of 5,242 new species were reported in scientific publications, a great scientific achievement. During this project period, newly recorded species on the Korean Peninsula were identified using the recent taxonomic classifications as follows: 4,440 insect species (including 988 new species), 4,333 invertebrate species except for insects (including 1,492 new species), 98 vertebrate species (fish) (including nine new species), 309 plant species (including 176 vascular plant species, 133 bryophyte species, and 39 new species), 1,916 algae species (including 178 new species), 1,716 fungi and lichen species(including 309 new species), and 4,812 prokaryotic species (including 2,226 new species). The number of collected biological specimens in each phase was aggregated as follows: 247,226 for Phase 1 (2008), 207,827 for Phase 2 (2011), 287,133 for Phase 3 (2014), 244,920 for Phase 4(2017), and 144,333 for Phase 5(2020). A total of 1,131,439 specimens were obtained with an annual average of 75,429. More specifically, 281,054 insect specimens, 194,667 invertebrate specimens (except for insects), 40,100 fish specimens, 378,251 plant specimens, 140,490 algae specimens, 61,695 fungi specimens, and 35,182 prokaryotic specimens were collected. The cumulative number of researchers, which were nearly all professional taxonomists and graduate students majoring in taxonomy across the country, involved in this project was around 5,000, with an annual average of 395. The number of researchers/assistant researchers or mainly graduate students participating in Phase 1 was 597/268; 522/191 in Phase 2; 939/292 in Phase 3; 575/852 in Phase 4; and 601/1,097 in Phase 5. During this project period, 3,488 papers were published in major scientific journals. Of these, 2,320 papers were published in domestic journals and 1,168 papers were published in Science Citation Index(SCI) journals. During the project period, a total of 83.3 billion won (annual average of 5.5 billion won) or approximately US $75 million (annual average of US $5 million) was invested in investigating indigenous species and collecting specimens. This project was a large-scale research study led by the Korean government. It is considered to be a successful example of Korea's compressed development as it attracted almost all of the taxonomists in Korea and made remarkable achievements with a massive budget in a short time. The results from this project led to the National List of Species of Korea, where all species were organized by taxonomic classification. Information regarding the National List of Species of Korea is available to experts, students, and the general public (https://species.nibr.go.kr/index.do). The information, including descriptions, DNA sequences, habitats, distributions, ecological aspects, images, and multimedia, has been digitized, making contributions to scientific advancement in research fields such as phylogenetics and evolution. The species information also serves as a basis for projects aimed at species distribution and biological monitoring such as climate-sensitive biological indicator species. Moreover, the species information helps bio-industries search for useful biological resources. The most meaningful achievement of this project can be in providing support for nurturing young taxonomists like graduate students. This project has continued for the past 15 years and is still ongoing. Efforts to address issues, including species misidentification and invalid synonyms, still have to be made to enhance taxonomic research. Research needs to be conducted to investigate another 50,000 species out of the estimated 100,000 indigenous species on the Korean Peninsula.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.4
• /
• pp.610-618
• /
• 2015

The purpose of this study was to analyze differences in emotional labor strategies, burnout, and work engagement according to general characteristics of school foodservice employees as well as verify differential effects of two emotional labor strategies on burnout and work engagement. Our survey was administered to 400 school foodservice employees in Gyeongbuk from March 3 to April 25, 2014. A total of 358 completed questionnaires were returned, and 350 questionnaires were used for final analysis. For verification of mean differences, the mean scores for surface acting, deep acting, burnout, and work engagement were shown to be 2.38/5.00, 3.46, 2.67, and 3.41, respectively. The mean surface acting was significantly different according to cooking certification (P<0.001), turnover number (P<0.001), salary (P<0.001), and school level (P<0.01). The mean deep acting was significantly different according to educational background (P<0.001), cooking certification (P<0.001), employment status (P<0.001), salary (P<0.001), school level (P<0.01), and meal service time (P<0.05). The mean burnout was significantly different according to educational background (P<0.01), cooking certification (P<0.05), employment status (P<0.001), school level (P<0.001), and meal service time (P<0.001). The mean work engagement was significantly different according to cooking certification (P<0.001), employment satus (P<0.001), salary (P<0.001), school level (P<0.01), and meal service time (P<0.05). Verification of causal models found that surface acting and deep acting increased burnout and deep acting, respectively (research model). Additionally, surface acting did not influence work engagement, and deep acting did not influence burnout (alternative models). In other words, we identified that emotional labor strategies have differential influences on burnout and work engagement. Finally, implications and limitations of this study are discussed.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.6
• /
• pp.909-919
• /
• 2010

The purpose of this study was to investigate the demand and use of fresh-cut produce in school foodservice and restaurant industries. The subjects of this survey study were 200 school nutritionists and 70 cooks or managers in the restaurant industry nationwide. The data were collected by means of self-administered or e-mail questionnaires. Data analysis was completed using the SPSS window (ver. 12.0) program including frequency, $\chi^2$-test and t-test. Survey questions assessed the general characteristic of respondents, and the supply, use, and demand of fresh-cut produce in school foodservice and restaurant industries. Over 74% of the subjects have used fresh-cut produce. Most of the school foodservice (84.0%) kept fresh-cut produce for one day, while restaurant industry (28.3%) kept them up to three days. The nutritionists of school foodservice and managers of restaurant industry considered origin and date of production as the most important factor, respectively, when fresh-cut produce were being used. Fresh-cut root vegetable, such as potato and carrot was used mostly. The main reason not to use the fresh cut produce was due to the distrust of the fresh-cut produce safety in school foodservice and cost in restaurant industry. The main problem in fresh-cut produce use was the need of rewashing (29.9%) in school foodservice and irregular size (39.0%) in restaurant industry. These results indicate that the quality standard and size specification must be prepared with production guideline of safe fresh-cut produce.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.8
• /
• pp.1220-1230
• /
• 2010

The purposes of this study were to compare price sensitivity analysis for using environmental-friendly agricultural products in university foodservice between Jeonnam and Gyeongnam areas in Korea and to suggest the optimum guideline for price increase. The questionnaires were distributed to 600 university students respectively in Jeonnam and Gyeongnam area from July 15 to July 25, 2008; among them, 570 students from Jeonnam area and 490 students from Gyeongnam area responded. The results of this study were as follows. First, Indifference price (IDP) were 890 won (Jeonnam area) and 1,050 won (Gyeongnam area); Optimum price point (OPP) were 1,030 won (Jeonnam area) and 1450 won (Gyeongnam area). Price stress range were 140 won (890~1030 won) in Jeonnam area and 400 won (1050~1450 won) in Gyeongnam area. Second, point of marginal cheapness (PMC) were 500 won (Jeonnam area) and 790 won (Gyeongnam area) whereas point of marginal expensiveness (PME) were 1,170 won (Jeonnam area) and 1820 won (Gyeongnam area). Range of acceptable price (RAP) were 670 won (500~1170 won) in Jeonnam area and 1030 won (790~1820 won) in Gyeongnam area. Third, on the basis of IDP percentage and RAP, students in Jeonnam area were more sensitive to meal price increase than students in Gyeongnam area. In contrast, on the basis of Price Stress, students in Gyeongnam area were more sensitive to meal price increase than students in Jeonnam area. Hence, when using environmental-friendly agricultural products in university foodservice, in Jeonnam area, meal price increase should be recommended to be in RAP (500~1170 won), and in Gyeongnam area, meal price increase should be recommended to be in RAP (790~1820 won).

• Korean Journal of Plant Resources
• /
• v.30 no.2
• /
• pp.152-159
• /
• 2017

The purpose of this study was to obtain basic data for using Aronia as a functional food material. The composition of anthocyanin was characterized and quantitated by LC-MS/MS, HPLC, and UV-VIS spectrophotometer techniques, respectively. The anthocyanin content was analyzed by temperature, time, pH, and the addition of citric acid. The UV-VIS spectrophotometer used for analysis of anthocyanin is less accurate than the LC-MS/MS method used in recent years. In the past, cyanidin-3-Glucoside was reported to be a major anthocyanin that contains Aronia. However, LC-MS/MS analysis in this study confirmed cyanidin-3-galactoside to be the major compound. The anthocyanin content of the Aronia powder began to decrease sharply at a temperature of $65^{\circ}C$ or higher when heated for 24 hours. In an aqueous solution of Aronia, the anthocyanin content was reduced by 50% at $65^{\circ}C$ for 10 hours and decreased by 85% at $85^{\circ}C$ within 10 hours. Above pH 8, the anthocyanin content was reduced by more than 50%. The results of this study will provide useful information to maintain anthocyanin content in the manufacturing process of Aronia. It could also be used to ensure the stability of anthocyanins in similar species of berries.

• Journal of Nutrition and Health
• /
• v.48 no.1
• /
• pp.105-112
• /
• 2015

Purpose: This study analyzed the eco-foodservice perception and satisfaction of 344 elementary school parents in Jeju surveyed from February 1~12, 2010, with the aim of providing basic data for quality improvement of eco-foodservice in Jeju. Methods: The data were analyzed by descriptive analysis, ${\chi}^2$-test, t-test, ANOVA, and Pearson's correlation coefficients, using the SPSS Win program (version 12.0). Results: Regarding awareness of eco-friendly food materials of subjects, average score was 3.52 points (out of 5 scales) and 'difference between eco-friendly and general agricultural products (3.76)' showed the highest score whereas 'assurance standard and label of eco-friendly agricultural products (3.31)' showed the lowest score. In terms of the recognition of eco-foodservice implementation, 75.0% of parents were aware of it. Regarding the eco-foodservice satisfaction of the subjects, average score was 3.88 points (out of 5 scales) and food safety (3.98 points) showed the highest score whereas food taste (3.70 points) showed the lowest score. The eco-foodservice perception of subjects showed positive correlation with their eco-foodservice satisfaction. Conclusion: It is necessary for the government and the local government to provide continuing education for school parents in order to enhance their perception of eco-friendly food materials. In addition, systematic and appropriate government support is needed in order to ensure internal stability of eco-foodservice.

• Journal of Nutrition and Health
• /
• v.48 no.1
• /
• pp.113-121
• /
• 2015

Purpose: The purpose of this study was to investigate satisfaction with and perception of the school meal service according to middle school students and dieticians/dietetic teachers in Gwangju area who experienced change to the free meal service and the main contents were as follows. Methods: The research subjects were 197 students (99 boys and 98 girls) and 42 dieticians/dietetic teachers were recruited. Results: Compared to the free meal service before, satisfaction of students was high (53.8%), and 69.9% of students said there was no change in the school meals, however a significant difference was observed between gender. Overall 80.2% of middle school students said that there was no change in menu, 70.6% were no change in the frequency of food with high preference, and 64.0% were no change in leftover of meals. 85.7% of dieticians/dietetic teachers said that there was no change in the student's satisfaction according to the conversion of free meal services; 59.5% of dieticians/dietetic teachers said that there was no change in the frequency of foods with high preference, the variety of vegetables was increased in the qualitative change item of food materials, and 95% of them were not aware of change in the amount of students' leftover foods. Dieticians/dietetic teachers had limitations in selecting menus with purchase and costs of food materials (26.2%) by conversion of the free meal service and their priority considered was the food cost (45.2%) when they selected menus. Change in feeding affairs was office work management (26.2%) and recipe research and development (19.0%). Conclusion: With the results of this study, the satisfaction with the school meal service was not changed in the awareness of students and dieticians/dietetic teachers. Therefore further study is needed to determine the middle school's satisfaction with school meals based on a variety of factors including the environmental food meal services.

• Journal of Mushroom
• /
• v.5 no.1
• /
• pp.7-12
• /
• 2007

All intra-specific hybrids among ASI $2172{\times}2104$, $2172{\times}2307$, $2186{\times}2172$ and $2186{\times}2307$ in P. salmoneostramineus produced pink fruiting bodies as like wild parental types. However, three hybrids of them between ASI 2186 and 2104 were white fruiting bodies. A new commercial strain "Noeul" of Pink Oyster mushroom was developed by intra-specific hyphal anastomosis. It was improved with hybridization between monokaryotic strain derived from ASI 2172 and ASI 2104. The optimum temperature of mycelial growth and fruiting body development were $25{\sim}30^{\circ}C$ and $19{\sim}24^{\circ}C$, respectively. The pileus was bright reddish pink. Commercial strain "Noeul" was as prolific as the more commonly cultivated Pleurotus ostreatus in the conversion of substrate mass to mushrooms using bottle cultivation. Mushroom cultivator can save money for mushroom growing on summer in Korea. Mushrooms should be picked when moderately young, and handled carefully so as to not bruise the brilliantly colored gills. This pink color makes marketing an interesting challenge depending upon the market niche.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.35 no.1
• /
• pp.97-104
• /
• 2002

Protein hydrolysate was prepared as a natural flavor stock from the sharp toothed eel (Muraenesox cinereus) mince using com-mercially available proteolytic enzymes, Alcalase, Neutrase, Protamex, and Flavourzyme. A 6 hr hydrolysis of mince, to which water of the equal weight of the mince was added, with $2\%$ (w/w, protein weight) Elavourzyme at $50^{\circ}$ yielded a hydrolysate of the highest acceptability. Removing the access lipid in liquified hydrolysate (not dehydrated) after enzyme hydrolysis, five times repetitive extraction using n-hexane (liquified hydrolysate : n-hexane=4 : 1, v/v) was effective, resulting in less than $1\%$ lipid content of the dehydrated-hydrolysate. The amino acid composition of the hydrolysate (prepared with Flavourzyme) was similar to that of the starting material. Hydrolysis led to an increase in concentration of not only total free amino acid but also free amino acid such as serine, glutamic acid, alanine, and methionine responsible for umami taste, especially up to about 40 times for methionine. Major free amino acids in amount were leucine, phenylalanine, valine, alanine, and isoleucine and they comprised about half of the total free amino acids, Moisture adsorption, fat adsorption, emulsifying capacity, and foaming capacity of the hydrolysate were 870.1 $\pm$ $7.9\%$, 352.0$\pm$ $5.3\%$, 50.3 $\pm$ $1.2\%$, and $87.5\pm$ $2.5\%$, respectively, and solubility was 83$\~$$84\%$ at acid pH range of 2$\~$4.

• Journal of Korean Home Economics Education Association
• /
• v.17 no.3 s.37
• /
• pp.53-70
• /
• 2005

This study was to offer a basic data for setting up new curriculum and preparing for effective instruction and education methode on md and nutrition section by researching & analyzing the degree of necessity, difficulty and utilization in actual life of food and nutrition section which requires a close relation with actual life and home economics for the second grade students who studied home economics in the first grade in a middle school. The results obtained were as follows. A highest number of students$(38.9\%)$ responded that 'they learned skills required in home life such as cooking, laundry and childcare' on a question of home economics recognition and the next highest percentage of students$(27.5\%)$ responded' they learned of healthy life and correct human building through home economics education'. For the recognition of a food and nutrition section the highest percentage of students$(38.8\%)$ responded that 'they learned the knowledge and principle of food nutrition for the improvement of a food and nutrition', and the next highest percentage of students$(30.7\%)$ responded 'they teamed practical skills required in actual life'. The meal and nutrition of juvenile, and the principle and practice of cooking was highly ranked in order for the necessity on the food and nutrition section, girl students accounting for higher percentage than boys in overall food and nutrition section and all areas. A nutrition of juvenile, a meal of juvenile, and the principle of cooking and cooking practice was middle ranked in order for the difficulty of the food and nutrition section. Girl students recognized overall food and nutrition section more difficult and also they recognized a nutrition of juvenile and a meal of juvenile more difficult than boy students, but boy students recognized the principle of cooking and cooking practice more difficult than girls. On the practical use of the food and nutrition section in actual life, a meal of juvenile, the principle of cooking and cooking practice, nutrition of juvenile was low ranked in order. Boy students practically used overall food and nutrition section including a meal of juvenile and nutrition of juvenile in detail with high percentage, and girl students practically used the principle of cooking and cooking practice with high percentage. . Regarding interrelation of the degree of necessity, difficultly and utilization on food and nutrition section, as the degree of necessity was high on food and nutrition, the degree of practice was high in all the areas, and as respondents recognized food and nutrition section difficult, they practically used a food and nutrition section at low percentage.