• Journal of Gifted/Talented Education
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• v.20 no.3
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• pp.809-830
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• 2010

The purposes of this study are to investigate Korean mathematics & science teachers' perception on the special education for the gifted, and to investigate if there are differences on their perception about it among the mathematics & science teachers when their affiliation institutes for the gifted are different. Their affiliation institutes for the gifted education are divided into two groups, which are the city office of education, and science high school. The research problems of this study are as follows. Firstly, are there any differences of their perception according to their affiliation institutes for the gifted education are divided into two groups, which are the city office of education, science high school? Secondly, are there any differences of their perception according to their affiliation institutes for the gifted education are divided into two groups, which are the mathematics teachers, science teachers? For the study, 26 mathematics teachers & 36 science teachers were sampled from the Institutes for the Gifted Education in Busan Metro-city & the Busan Science High School. and then 34-item-questionnaire developed by the author was administered to them. The research results are as follows. Firstly, the question as to participation in special education for the gifted in mathematics & science, the positive answer has been dominant. Teachers who were going to participate in special education for the gifted in mathematics & science have answered affirmatively. Secondly, perception of the organization of a class of the gifted in mathematics & science is very different between the group of institutes for the gifted education in the city office and the group of institutes for the gifted education in the science high school. Thirdly, perception of selection of gifted students for special education for the gifted in mathematics & science is very different between group of the mathematics teachers and group of the science teachers. Fourthly, 46.7% of the total agree with management of the gifted education in the science high school, 46.7% of the total agree with separation of management about mathematics & science.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.449-453
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• 2002

This was studied to evaluate the quality characteristics of the bread added chitosan during storage at room temperature(Temp. $27^{\circ}C{\pm}2$, RH $75%{\pm}10$). The volume of the dough was increased depending on the larger molecular weight and the higer concentration of chitosan but was decreased at 0.50% of 120 kDa chitosan. The water activity was low depending on the larger molecular weight and the higher concentration of chitosan at the early storage, but maintained constantly during storage totally. The colors of the bread was hardly affected by 30 kDa of chitosan. Textural characteristics was improved at 30 kDa and 120 kDa of chitosan. Especially, the change of the hardness were maintained lower at 30 kDa, 120 kDa of chitosan during storage than that of standard. These results showed that the quality of the bread by added 30 kDa of chitosan was improved highly.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1030-1035
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• 2002

Despite health benefits derived from fish oil, polyunsaturated fatty acids (PUFAs) contained in fish oil are susceptible to lipid oxidation. To determine the optimum condition for maintaining good quality cooked fish during storage, mackerels were broiled with salt or soysauce condiments, and the lipid oxidation during 12 days of storage at refrigerated condition was measured. Peroxide value of broiled mackerel group with salt significantly increased after immediate cooking and maintained higher value throughout the storage period compare to the soysauce-added group, but showed similar value to the control group. Conjugated diene content in the soysauce-group was lower than the control and salt-added groups. Malondialdehyde content of broiled mackerel increased twofold and showed similar values in soysauce-added and the control groups during storage, whereas increased in the salt-added group significantly. Fatty acid compositions of the three mackerel groups changed after cooking, whereas that of the control group was almost stable during storage. In comparison with raw mackerel, the ratio of PUFA and saturated fatty acids decreased significantly, and the content of n-3 family fatty acid decreased from 25.53 to 20.63% in salted broiled mackerel. Soysauce group showed no reduction of PUFA with increasing storage time and showed the highest ratio of n-3/n-6 among the three groups at 10 days storage. Results reveal soysauce condiment protects against lipid peroxidation of broiled mackerel. Maillard reaction products (MRPs) found in soysauce might be responsible for the inhibitory effect and is a good condiment for extending storage life of cooked fish containing high amount of PUFA.

• Journal of Nutrition and Health
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• v.17 no.2
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• pp.113-125
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• 1984

The long-term effects of vegetable and animal high fat diet on the lipid metabolism were investigated in male weaning rats. The rats were fed one of four semipurified diet ad libitum : control diet supplied 12% of calories as fat(control group), low fat diet supplied 3% of calories as fat(3% F group), 45% corn oil diet supplied 45% calories from corn oil(45% C group) and 45% butter fat diet supplied 45% calories from butte. fat(45% B group). The weights of liver, content of triacylglycerol(TG), total cholesterol and phospholipid(PL) in liver were investigated. The weight of liver of rats, fed 45% corn oil at 12 weeks and fed 45% butter fat for all period of diet were higher than that of control group. The contents of TG in liver of rats, fed 45% corn oil from 8 weeks and fed 45% butter fat for all period of diet were higher than that of control group. The levels of TG in liver of rats fed 45% butter fat were higher than those of rats fed 45% corn oil. The contents of total lipid and cholesterol in liver of rats were increased with similar trend of TG level, but contents of PL in liver had no relation with the levels and types of dietary fat and feeding periods. The liver of rats were observed histochemically by light microscope. Mild to severe level of fatty changes in liver of 45% C and 45% B group were observed at 8 and 12 weeks of diet. The liver of rats in control group appeared to be healthy and normal electron-microscopically, but in fatty degenerated hepatocytes of 45% C and 45% B group, nuclear membranes were irregular and a great number of intracytoplasmic fat vacuoles in cells were variable in size and low in electon density. The numbers of lysosome were increased and secondary lysosomes among them were observed on electron microscope.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.25 no.3
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• pp.189-196
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• 1992

To know the extension effect of storage temperature on the pre-rigor period of plaice, Paratichthys olivaceus muscle, the relationship between early changes after death and temperature dependency was studied. Killed plaices instantly with spiking at the brain were stored at $-3^{\circ}C,\;0^{\circ}C,\;5^{\circ}C\;and\;10^{\circ}$ used in studying the changes in rigor Index, ATP and its related compounds, lactate contents and K-value. The most shortest onset time of rigor-mortis and full rigor was revealed in the sample stored at $-3^{\circ}C$ among the all samples, where rigor-mortis began at 4hrs after spiking and maximum tension was attained after 28hrs. However, in case of fresh plaice muscle stored at $10^{\circ}C$, the onset of rigor-mortis and full rigor were retarded to 14hrs and 52hrs after spiking. ATP in sample stored at $5^{\circ}C\;and\;10^{\circ}C$ were decomposed slowly than sample at $0^{\circ}C\;-3^{\circ}C $ and within 35hrs storage. The fastest rate and the maximum content of lactate accumulation were showed in sample stored at $-3^{\circ}$ among the all samples. The correlation coefficient(r) between the rate of rigor mortis and ATP breakdown, rigor mortis and lactate accumulation, and ATP breakdown and lactate accumulation were -0.981946, 0.965044, and -0.964728, respectively. Freshness of $-3^{\circ}C$ stored samples was maintained for the longest time compared with other stored samples. The times reached around $20\%$ of K-value were 240hrs for samples stored at $-3^{\circ}C,\;96hrs\;for\;0^{\circ}C\;samples,\;71hrs\;for\;5^{\circ}C\;samples,\;and\;22hrs\;for\;10^{\circ}C$ samples. Samples stored at $-3^{\circ}C,\;and\;0^{\circ}C$ were showed higher temperature dependency on rate of rigor-mortis, ATP breakdown, and lactate accumulation than $5^{\circ}C\;and\;10^{\circ}C$ stored samples, but those samples have a lower temperature dependency on K-value.

• Journal of the Korean Arthroscopy Society
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• v.8 no.2
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• pp.103-108
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• 2004

Purpose: This study reported the outcomes following the use of bioabsorbable knotless anchor in patients with anterior instability of shoulder. Methods: We studied fifteen cases with traumatic anterior shoulder instability underwent arthroscopic Bankart repair with bioabsorbable knotless suture anchor between January 2003 and June 2003. Among fifteen patients, fourteen were male and one was female, with a mean patient age of 24 years (range 16-42). The mean follow-up was 14 months (range 12-18 months). We compared with operation time of twenty cases of arthroscopic Bankart repair by the suture anchor technique between January 2002 and October 2002. Results: Neither recurrent dislocation nor subluxation was happened in postoperative follow-up. Mean score for functional evaluation by Rowe et al. was 89.4 and that for patient subjective satisfaction was 87,5. At last follow-up period, average shoulder range of motion for flexion and external rotation was 171$^{\circ}$ and 54$^{\circ}$ respectively. All patients were satisfied except three who had an apprehension at the follow up. During Bankart repair, it took an average of 25.5 minutes for one knot with the use of suture anchor technique whereas an average of 16.5 minutes for one knot with the use of bioabsorbable knotless anchor. Significantly, we saved operation time with the use of bioabsorbable knotless anchor (P<0.05).Conclusion: Repairing the Bankart lesion with the use of knotless anchor technique has the advantage of obtaining good capsular tensioning and saving operation time. And it is considered to be very successful in treating shoulder instability without recurrent dislocation or subluxation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.969-977
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• 2001

The purpose of this study was to investigate disinfection state and effective factors of utensils and equipments used to foodservice of elementary schools in Busan area, The questionnaire which was administered to 160 dietitians was used in this study as a survey method. The results were as follows. The disinfection method of tray was mainly used by electric gas. Table and other products of stainless steel sanitized by sodium hypochlorite and hot water, but above 51% of slicer. grinder and peeler were not sanitized after used. The products of wood and plastic also used mainly sodium hypochlorite and hot water as sanitizers. In disinfection time, knife, wood spoon and plastic products should be sanitized on demand, but 30.9~53.5% of this utensils except rice scoop were sanitized on demand that showed deficiency of cognition for sanitation. The disinfection of most of utensils and equipments was conducted every day, but food case, slicer, peeler, grinder and wood spoon showed lower disinfection frequency than other products, The method of disinfection was related to dietitians age and career number of total serving, duration of foodservice and serving place, The disinfection time was also affected by dietitians age and educational level, and serving place. The disinfection frequency was affected by number of employee, number of total serving and duration of foodservice. Therefore based on the results of this study, it should be given to the microbiological study on disinfection method of utensils such as slicer, grinder, peeler, large spoon, plastic prouducts and the dietitians sanitation training also should be conducted continuously.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.9
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• pp.1245-1250
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• 2006

This study was carried out to develop the method of preparing lecithin-fortified ginseng extract. Firstly, soybean lecithin was mixed with soybean oil (LCS) in varying ratio (2.5%, 5%, 10% and 20%). Then, one part volume of LCS was mixed with three parts volume of ginseng extract with 10% solid matter content and the mixture was vortexed vigorously. Finally, the mixture was spinned at the speed of 3,000 rpm for 30 minutes to separate oil and aqueous ginseng extract layer (AG). AG was then subjected to qualitative and quantitative analysis of phospholipids and ginsenosides. Fatty acid composition and crude fat content before and after LCS was determined. Stability of lecithin in ginseng extract was determined by analyzing phospholipid content in the one third upper and lower layer of the concentrated AG in Falcon tubes while storing the LCS treated concentrated AG in 4, 25 and 40oC for 6 months. Ratio of lecithin transferred to AG increased with the increase in lecithin content of soybean oil. There was no significant change in fatty acid composition and crude fat content, and ginsenoside content in the ginseng extract before and after LCS treatment. TLC and HPLC pattern of saponin fraction before and after treating the ginseng extract with LCS demonstrated no observable difference. There was no change in lecithin content in the upper and lower one third layer of ginseng extract in the tubes after storing the concentrated AG in 4, 25 and $40^{\circ}C$ for 6 months. Ginsenosides HPLC pattern was not changed when stored the LCS-treated ginseng extract in those conditions for six months, indicating satisfiable stability of the LCS-treated concentrated ginseng extract. From these results, it can be concluded that treatment of the ginseng extract with lecithin containing soybean oil is a labor effective method with satisfiable stability to fortify lecithins to ginseng extract.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.3
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• pp.409-419
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• 2016

The objective of this study was to investigate dietary sodium sources at the dish level in 228 university students (71 men, 157 women) in Gyeonggi-do. Daily sodium intake was estimated from a validated 125-dish frequency questionnaire. In men, body mass index, systolic blood pressure, and sodium intake were significantly higher than in women. Men showed higher sodium intake from soups, fish or shellfish dishes, meat dishes, and soybean dishes than women. The dishes that most largely contributed to daily sodium intake were Napa cabbage kimchi and ramen in both men and women. In addition, relatively higher amounts of sodium from ramen were consumed in men, whereas cookies were the 5th highest sodium source in women. In both men and women, the high sodium intake groups consumed more sodium from kimchi, dishes cooked with kimchi, dishes with broth, and salted mackerel than the low sodium intake group. There were significant differences in major dishes contributing to between-person sodium intake variations between men and women. Short rib soup for men and Korean sausage for women were the largest contributors to sodium variations, which are common dishes served with salt. Men consumed more drinks and also more sodium from drinks than women. In conclusion, there were significant differences in major dishes contributing to absolute and between-person sodium intake variations in university students between men and women. Further studies on effects of gender on blood pressure, sodium and drink intake, and obesity are necessary.

• Journal of Korean Society of Forest Science
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• v.79 no.2
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• pp.196-204
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• 1990

Pinus densiflora is not only widely distributed but also one of the most economically important timber species in Korea. In Korea, this species is classified into four local forms according to tree forms, as it has widely geographical variations. Trees of Ankang form are dwarfish nearly like shrubs, and those of Keumkang form are very tall and straight. Those of flatland and highland forms are exhibited in-between Ankang and Keumkang forms. This study was carried out to examine biomass, net production and production efficiency among four local forms of Pirzus densiflora forests growing in Korea. For the study, dimension analysis was used for trees and harvest method for shrubs and herbs in four 30-40 year-old stands showing the typical tree forms. Stand biomass of Ankang, flatland, highland and Keumkang forms were 29.87, 110.89, 133.53 and 205.42 t/ha, respectively. As going in order of Ankang, flatland, highland and Keumkang forms, the proportions of stem woods to total tree biomass increased while the proportions of stem barks, live branches, needles and roots showed a tendency to decrease. Stand net productions of Ankang, flatland, highland and Keumkang forms were 3.716, 10.796, 13.097 and 16.500 t/ha yr., respectively. As going in order of Ankang, flatland, highland and Keumkang forms, the proportions of stem woods and lire branches to total tree net production increased while the proportion of needles decreased. In case of live branches, the opposite trend of biomss and net production proportion may be resulted from the differences in the ratio of self-pruning. Net assimilation ratios of Ankang, flatland, highland and Keumkang forms were 1.406, 1.920, 1.487 and 1.677, respectively. Efficiency of needles to produce stems in those forms were 0.239, 0.714, 0.572 and 0.771, respectively. Considering the difference in measuring time, net assimilation ratio and efficiency of needles to produce stems may increase as going in order of Ankang, flatland, highland and Keumkang forms.