• the MEAT Journal
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• s.36 summer
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• pp.61-71
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• 2009

The aim of this work was to analyze the effects of salt and NaNO2 on weight loss, proximate compositions, chemical parameters and texture characteristics of dry-cured ham processed using Korean methods. Four different treatments were considered: The H8 group of 3 hams (11.30 kg) was salted with 9.2 g/kg salt (w/w) (high salt batch), the HS+NaNO2 group of 3 hams (10.65 kg) was salted same as HS group and added 100 ppm NaNO2. The LS group of 3 hams (11.42 kg) was salted with 6.2 g/kg salt (w/w) (Low salt batch), the LS+NaNO2 group of 3 hams (10.62 kg) was salted same as L8 group and added 100 ppm NaNO2. The highest weight losses took place at the drying stage (27.46, 28.25, 26.99, and 28.42%). However, there were no significant differences in the weight losses between treatments (p>0.05). The moisture content was significantly affected with addition of NaNO2 (p<0.05), the L8 hams had significantly higher moisture content than HS + NaNO2 and L8 + NaNO2 (p<0.05). The level of salt and NaNO2 did not affect the fat, protein and ash contents. The hardness and chewiness in biceps femoris muscle from L8 hams were significantly lower than in the muscles from HS + NaNO2 hams (p<0.05). The NaNO2 did not affect the texture characteristics of dry-cured hams. The processing conditions significantly affected the chemical parameters of biceps femoris muscle (p<0.05). The water activity in biceps femoris muscle from L8 hams was significantly higher than in muscles from HS and H8+NaNO2 hams (p<0.04). The salt content in biceps femoris muscles from LS + NaNO2 hams was significantly lower than in the muscles from HS and HS + NaNO2 hams (p<0.05). The NaNO2 treatment did not affect the NaNO2 content in biceps femoris muscles (p>0.05). The processing conditions did not significantly affect the lightness (L), redness (a), and $h^{\circ}$ of biceps femoris muscles (p>0.05). The yellowness (b) and chroma in biceps femoris muscle from HS + NaNO2 hams were significantly higher than in the muscles from HS and LS hams.

• Journal of the Korean Institute of Landscape Architecture
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• v.36 no.6
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• pp.126-133
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• 2009

This study aimed to propose the base data to promote the green belt(thereafter GB) regulations and management in Korea. The research took the methods of analysis of citizen's official petitions to the once, of interviews and questionnaire to the of officials of Seoul Metropolitan City who is under the job of managing the GB. The conclusions were as follows. The officials did understand function and necessity of GB well. They especially, put the importance of the purpose of GB on the prevention of the environment of the city and prevention of concentration of population, They recognized that they suffered from the overloaded job on the management of GB in quantity and quality. The seriousness of illegal action of the change of land use, piling-up of materials and productions on the forbidden land, using exclusively of warehouses for agriculture as for commerce and enlarging the area of warehouse with application of leased land for agriculture instead of the agricultural land in law were detected in the officials' cognition. The officials proposed some ideas to prevent above mentioned illegal actions including forcing a person who did illegal actions to punish money to restore environment etc..

• Journal of the Mineralogical Society of Korea
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• v.19 no.4 s.50
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• pp.265-275
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• 2006

It is in its infancy to use bacteria as a novel biotechnology for leaching precious and heavy metals from raw materials. The objective of this study was to investigate biogeochemical processes of iron leaching from magnetite reduction by iron-reducing bacteria isolated from intertidal flat sediments, southwestern part of Korea. Microbial leaching experiments were performed using commercial magnetite, Aldrich magnetite, in well-defined mediums with and without bacteria. Water soluble Fe production was determined by ICP analysis of bioleached samples in comparison to uninoculated controls, and the resulting precipitated solids were characterized by X-ray diffraction (XRD) and scanning electron microscopy (SEM). The extent of iron leaching from magnetite in the aerobic conditions (Fe = 107 ppm) was higher than that in the anaerobic environments (Fe = 94 ppm). In the anaerobic conditions, Fe(III) in commercial magnetite was also reduced to Fe(II), but no secondary mineral phases were observed. Amorphous iron oxides formed in the medium under aerobic conditions where there was sufficient supply of oxygen from the atmosphere. SEM observation suggests that the reduction process involves dissolution-precipitation mechanisms as opposed to solid state conversion of magnetite to amorphous iron oxides. The ability of bacteria to leach soluble iron and precipitate amorphous iron oxides from crystalline magnetite could have significant implications for biogeochemical processes in sediments where Fe(III) in magnetite plays an important role in the largest pool of electron acceptor as well as the tool as a novel biotechnology for leaching precious and heavy metals from raw materials.

• Korean Journal of Microbiology
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• v.48 no.4
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• pp.240-245
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• 2012

Pseudomonas aeruginosa is an opportunistic Gram-negative bacterium that causes serious infection, particularly in immunocompromised patients. Also, P. aeruginosa possessing carbapenem-resistant metallo-${\beta}$-lactamases (MBL) has been reported with increasing frequency in Korea. We therefore analyzed the level of multidrug-resistant clinical P. aeruginosa isolated from a secondary hospital in Korea in 2010. A total of 92 isolates of P. aeruginosa were collected from Sahmyook Medical Center in 2010. Susceptibility to antimicrobial agents was determined by analysis of the minimum inhibitory concentration test; the inhibitor-potentiated disk diffusion (IPD) test was performed for MBL detection. RAPD-PCR was used for genotyping to rapidly characterize P. aeruginosa strains isolated from clinical patients. The percentages of non-susceptible isolates were as follows: 40.2% to ceftazidime, 58.7% to meropenem, 56.5% to gentamicin, 46.7% to tobramycin, 62.0% to ciprofloxacin and 97.8% to chloramphenicol. The 29 multidrug-resistant strains were screened by the IPD test: of the 21 PCR-positive isolates, 19 were IPM-1 producers and 2 were VIM-2 producers. Among the 19 IMP-1-producing P. aeruginosa isolates, 16 isolates showed similar patterns, and three different banding patterns were observed. The proportion of IMP-1-producing multidrug-resistant P. aeruginosa from clinical isolates steadily increased in this secondary hospital in Korea in 2010. This study provides information about the antimicrobial-resistant patterns and genotype of multidrug-resistant P. aeruginosa isolated from clinical isolates in Korea, 2010.

• Korean Journal of Cognitive Science
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• v.13 no.4
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• pp.80-80
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• 2002

The main thesis of this article is that the decisive point of creativity education is the cultivation of critical thinking capability. Although the narrow conception of creativity as divergent thinking is not subsumed under that of critical thinking, the role of divergent thinking is not so crucial in the science context of creative problem-solving. On the contrary, the broad conception of creativity as focusing on the reference to utility and the third conception of creativity as a process based on the variation and combination of existing pieces of information are crucial in creative problem-solving context, which are yet subsumed under that of critical thinking. The emphasis on critical thinking education is connected with the characteristics of contemporary knowledge-based society. This rapidly changing society requires situation-adaptive or situation-sensitive cognitive ability, whose core is critical thinking capability. Hence, the education of critical thinking is to be centered on the learning of blowing-how and procedural knowledge but not of knowing-that and declarative knowledge. Accordingly, the learning of critical thinking is to be headed towards the cultivation of competence but not just of performance. In conclusion, when a rational problem-solving through critical and logical thinking turns out consequently to be novel, we call it creative thinking. So, creativity is an emergent property based on critical and logical thinking.

• Korean Journal of Cognitive Science
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• v.13 no.3
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• pp.1-10
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• 2002

This study was performed to analyze the physical attributes of the faces and affective words on the fares. For analyzing physical attributes inside of a face, 36 facial features were selected and almost of them were the lengths or distance values. For analyzing facial contour 14 points were selected and the lengths from nose-end to them were measured. The values of these features except ratio values normalized by facial vortical length or facial horizontal length because the face size of each person is different. The principal component analysis (PCA) was performed and four major factors were extracted: 'facial contour' component, 'vortical length of eye' component, 'facial width' component, 'eyebrow region' component. We supposed the five-dimensional imaginary space of faces using factor scores of PCA, and selected representative faces evenly in this space. On the other hand, the affective words on faces were collected from magazines and through surveys. The factor analysis and multidimensional scaling method were performed and two orthogonal dimensions for the affections on faces were suggested: babyish-mature and sharp-soft.

• Korean Journal of Cognitive Science
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• v.13 no.4
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• pp.81-90
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• 2002

The main thesis of this article is that the decisive point of creativity education is the cultivation of critical thinking capability. Although the narrow conception of creativity as divergent thinking is not subsumed under that of critical thinking, the role of divergent thinking is not so crucial in the science context of creative problem-solving. On the contrary, the broad conception of creativity as focusing on the reference to utility and the third conception of creativity as a process based on the variation and combination of existing pieces of information are crucial in creative problem-solving context, which are yet subsumed under that of critical thinking. The emphasis on critical thinking education is connected with the characteristics of contemporary knowledge-based society. This rapidly changing society requires situation-adaptive or situation-sensitive cognitive ability, whose core is critical thinking capability. Hence, the education of critical thinking is to be centered on the learning of blowing-how and procedural knowledge but not of knowing-that and declarative knowledge. Accordingly, the learning of critical thinking is to be headed towards the cultivation of competence but not just of performance. In conclusion, when a rational problem-solving through critical and logical thinking turns out consequently to be novel, we call it creative thinking. So, creativity is an emergent property based on critical and logical thinking.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.418-427
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• 2003

Conjugated linoleic acid (CLA) is the mixture of positional and geometric isomers of linoleic acid (LA, C18:2 $\omega$6), which is found abundantly in dairy products and meats. This study was peformed to investigate the anticarcinogenic effect of CLA in MCF-7 breast cancer cells. MCF-7 cell were treated with LA and CLA at the various concentrations of 15, 30, 60, 120 UM each. After incubation for 48 and 72 hours, cell proliferation, fatty acids incorporation into cell, peroxidation and activities of antioxidant enzymes were measured. Postaglandin E$_2$ (PGE$_2$) and thromboxane $A_2$ (TXA$_2$) were measured for the eicosanoids metabolism. There was no cell growth differences in both of LA and CLA treated MCF-7 cells at 48 hr incubation. Compared to LA, cell growth was decreased by CLA treatment according to increasing concentration at longer incubation times, respectively (p<0.05). Both of LA and CLA was incorporated into the cellular lipids 22~54% higher than in control but LA incorporation was not so linear as CLA according to concentration. Arachidonic acid (C20:4, $\omega$6) was synthesized after treatment of LA but did not in CLA, respectively. The lipid peroxide concentration in LA 120 $\mu$M group increased as 1.7 times as that in CLA 120 $\mu$M treated. The activities of antioxidant enzymes such as glutathione peroxidase and glutathione reductase were increased by the supplementation with CLA 120 $\mu$M at 72 hr incubation (p<0.001) compared to LA, otherwise activity of superoxide dismutase was not different in both. PGE$_2$ and TXA$_2$ levels were lower in condition of CLA treatments according to lower levels of arachidonic acids than those in LA treated group, respectively. Overall, the dietary CLA might change the MCF-7 cell growth by the changes of cell composition, production of lipid peroxide, activities of antioxidant enzymes and eicosanoid synthesis compared to dietary LA.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1350-1356
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• 2005

Osteoporosis that is associated with estrogen deficiency in menopause is by far the most common cause of age-related bone loss. Since isoflavone had been reported as a natural substance that minimizes bone loss, we have begun this study to examine the effect of the substance on bone metabolism in ovariectomized rats. Five week-old (n=22) and 25 week-old (n=22) Sprage-Dawley female rats were classified into young (Y) and adult (A) groups. Each group consisted of three subgroups : sham operated group (SH), ovariectomized group (OVX), and isoflavone supplemented group (OVX+ISO 80 mg/kg B.W.). They were fed chow for 9 weeks. The result showed that body weight gain was increased in YOVX in comparison to YSH group, (p<0.05) serum osteocalcin concentration and urinal deoxypyridinoline (DPD) excretion had significantly increased in YOVX more than in YSH group, and significantly decrease in OVX+ISO than in YOVX group (p<0.05). We concluded that soy isoflavones may decrease bone turnover in young rats. However, isoflavone supplement didn't show significant influence on bone metabolism of adult rats.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.2
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• pp.238-247
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• 2006

The purpose of this study was to evaluate school dieticians' performance of nutritional quality control, and further to establish effective and objective standards of nutritional quality control. Data for this study came from 200 school dieticians' responses in the Chungbuk area. The total quality management (TQM)-based questionnaire was structured. The questionnaire consisted of the following four fields (1) performance of nutritional quality control, (2) performance of stepwise food production to maximize nutrient preservation rate, (3) management of documents and records related to nutritional quality control, and (4) other relating matters. The items of the questionnaire were measured on a five-point Likert scale which ranged from 'strongly agree' to 'strongly disagree'. First, the analysis indicated that school dieticians performed 'least' on human resource management', 'mediocre' on nutritional quality control, and best on 'leadership'. Second, the analysis on performance of stepwise food production to maximize nutrient preservation rate showed that dieticians considerably endeavored to maximize nutrients of cooked food, but it was found out that the most of nutrient destruction can be caused by heating during cooking. Third, the result showed that the systematic use of documents and records for nutritional quality control was not sufficiently accomplished, especially in the production phase of food. In addition, the measure by the Pearson correlation coefficient indicated that there was a significant relationship between performance of nutritional quality control and performance of stepwise food production to maximize nutrient preservation rate, and between performance of nutritional quality control and management of documents and records related to nutritional quality control. Finally, the findings of this study suggest that more effort should be exerted to carefully establish TQM-based standards for the improvement of nutritionary quality.