Journal of the Korean Society of Food Science and Nutrition
/
v.23
no.5
/
pp.832-836
/
1994
This study was carried out to investigate several kinds of characteristics of pork sausage prepared by different cooking temperature and time (60, 90, 120, 150, 180 minutes in $58^{\circ}C$ and 25, 40, 55, 70, 85 minutes in $65^{\circ}C$). In case of color, L(bright), a (red) and b(yellow) value were 64.60-65.26, 9.14-9.94 and 8.68-9.34 in $58^{\circ}C$, and 65.16-66.68, 8.78-9.62 and 7.66-8.36 in $63^{\circ}C$, respectively. Gel strength showed high when cooking time was 120, 250 and 180 minute in $58^{\circ}C$ and 40 minute in $65^{\circ}C$. Residual nitrite concentration showed higher $58^{\circ}C$ than $65^{\circ}C$ and decreased gradually as cooking time elevated in all cooking temperature. Total plate count in 58$^{\circ}C$ was higher than $65^{\circ}C$, was wholly $8.7{\times}10^2~3.5{\times}10^3$.In case of free amino acid content, Asp, Glu and Lys were high and Cys, Met and Tyr low and was not different with $58^{\circ}C$ and $65^{\circ}C$. The result of sensory evaluation was not different (p<0.05) with $58^{\circ}C\;and\;65^{\circ}C$.
This study was conducted to investigate variables related to dietary fiber intake among sixth grade children in an elementary school in Daejon city. One hundred and forty-seven children completed a questionnaire for determining their socioeconomic background and their food habits. Anthropometric measurements were taken, and a 24-hour diet recall method was used to collect three-day food intakes. The socioeconomic status of the children's families belonged to the upper middle class; 53.0% of their fathers and 25.8% of their mothers had completed college or higher degrees. 27.9% of the mothers had jobs, including part-time jobs. Approximately 30% of the children skipped breakfast, 66.4% of the children preferred animal foods to plant foods, and 52.4% of the children preferred green vegetables to yellow or pale vegetables. Grilled meat dishes, such as Grilled beef rib with seasoning, Bulgogi, grilled pork belly and beef steaks, were the most popular types of food eaten outside home by the children. Daily dietary fiber intake was 14.5 g in boys and 14.5 g in girls, and these intakes are low compared to the standard guidelines. The average intakes of energy and protein of the children were 84.5% and 114.0% of the Korean Recommended Dietary Allowances (RDAs), respectively. Besides energy, riboflavin, iron and calcium intakes were below the RDAs, and especially calcium intake was only 50% of the RDAs. On the other hand, thiamin, niacin, ascorbic acid, protein and phosphorus intakes exceeded the Korean RDAs. Family income or the children's body mass index (BMI) was not directly related to dietary fiber intakes. However, higher dietary fiber intakes tended to be related to higher intakes of green vegetables and fruits. Children with higher dietary fiber intake tended to prefer plant foods to animal foods. Energy and most nutrients, except heme iron and retinol, showed positive relationships with dietary fiber intake. Especially potassium and plant origin protein and calcium were highly correlated with dietary fiber intakes(r>0.6). From these results, it is concluded that dietary fiber intakes of these sixth grade elementary school children were less than the standard reference and it is anticipated to decrease further in the future with increased incomes. Therefore, increased intakes of dietary fiber by elementary school children should be promoted through nutrition education, together with the development of cooking methods and recipes utilizing green vegetables and fruits.
The extracts from tomatoes, apples, carrots, mallows, watercreses+pine needles, Angelica keiskei Koiz, jujubes and lemons were selected and mixed at the ratio of 3 : 3 : 3 : 1/2 : 1/2 : 1/2 : 1/2 : 1/5 on the basis of sensory evaluation. The mixed extracts were divided into three lots and treated as follows. The first lot was heated for 15 sec at $96^{\circ}C$ without centrifugation and filtration, the second filtered through a ultramembrane filter. For the third one, the ultrafiltrate combined with autoclaved retentates on the membrane filter and the previous centrifugal precipitation. The mixed juices were stored in the glass bottles with atmosphere or in film package with nitrogen gas. And then they were stored at $4^{\circ}$ and $20^{\circ}C$. During storage the treated juices showed $pH\;4.07{\sim}4.10$, titratable acidity $66.35{\sim}84.08$, soluble solid $7{\sim}9^{\circ}Brix$, reducing sugar $5.42{\sim}6.97%$, glucose $1.96{\sim}2.30%$ and fructose $3.46{\sim}4.14%$. The ultrafiltered juices showed yellow color, different from orange color of other treatment lots. Peroxidase activity and microbial population were inhibited by thermal treatment and ultrafiltration. The browning effects of the mixed juice of fruits and vegetables during storage were caused by ascorbic acid oxidation and non-enzymatic browning reaction, which could be reduced by change and packing with nitrogen gas instead of atmosphere inside bottles.
'Jungmo2501' (Avena sativa L.), a winter oat for forage use, was developed by the breeding team at the National Institute of Crop Science, RDA in 2010. The following is the characteristics of 'Jungmo2501' that is characterized as light green leaf, yellow brown culm and whitish yellow grain. The heading date of 'Jungmo2501' was about 3 days earlier than that of check cultivar 'Samhan'(May 7 and May 10, respectively). Its plant height was 11 cm longer than 103 cm of the check, and the leaf blade ratio of aerial parts was 26 % higher than the check (11.8% and 9.4%, respectively). The cold tolerance, resistance to lodging and wet injury of 'Jungmo2501' were similar to those of the check. The average forage dry matter yield of 'Jungmo2501' harvested at milk-ripe stage was 5% higher than the check ($15.5ton\;ha^{-1}$ and $14.7ton\;ha^{-1}$, respectively). 'Jungmo2501' was higher than the check in terms of protein content (6.6% and 5.9%, respectively), neutral detergent fiber (58.5% and 57.6%, respectively), and acid detergent fiber (34.5% and 32.1%, respectively), while total digestible nutrients was lower than the check (61.6% and 63.6%, respectively), and TDN yield was $0.37ton\;ha^{-1}$ more than that of the check ($9.71ton\;ha^{-1}$ and $9.34ton\;ha^{-1}$, respectively). The silage grade of 'Jungmo2501' estimated by Flig score showed level II, meaning good quality. Fall sowing cropping of 'Jungmo2501' is recommended only for areas where average daily minimum mean temperatures in January are higher than $-6^{\circ}C$.
Xia, Chuanqi;Rahman, Muhammad Aziz Ur;Yang, He;Shao, Taoqi;Qiu, Qinghua;Su, Huawei;Cao, Binghai
Asian-Australasian Journal of Animal Sciences
/
v.31
no.10
/
pp.1643-1653
/
2018
Objective: This study investigated the effect of dietary crude protein (CP) supplementation on nutrient intake, nitrogen (N) utilisation, blood metabolites, ruminal fermentation and growth performance of young Holstein bulls. Methods: Twenty-one young bulls weighing $277{\pm}11.2kg$ were equally divided into three groups and were offered diets formulated with low CP (LCP; 10.21% CP and 4.22% rumen degradable protein [RDP]), medium CP (MCP; 12.35% CP and 5.17% RDP) and high CP (HCP; 14.24% CP and 6.03% RDP). Yellow corn silage was used as a unique forage source and was mixed with concentrate. This mixed feed was given ad libitum to the young bulls included in the study. Results: Results showed that CP intake, blood urea nitrogen, N intake, total N excretion and N balance increased linearly with an increase in dietary CP level (p<0.05). However, no significant difference was observed in nutrient digestibility among the bulls receiving the different diets. Ruminal pH (p<0.05) and ammonia nitrogen ($NH_3-N$) concentration (p<0.01) were significantly higher in the bulls receiving the MCP and HCP diets than in those receiving the LCP diet. The bulls receiving the HCP diet showed significantly higher ruminal bacterial protein level, propionate, acetate and total volatile fatty acid (TVFA) concentrations than bulls receiving the LCP diet (p<0.05). Moreover, dietary CP level exerted a significant positive effect on the final body weight, average daily gain and gain-to-feed ratio of the bulls (p<0.05). Conclusion: High dietary CP level is optimal for achieving maximum growth and high profitability without exerting a negative effect on the physiology of growing Holstein bulls.
This study was carried out in order to optimize the manufacturing condition of fried garlic flakes as well as to investigate the physicochemical properties of the flakes. Fried garlic flake samples were prepared as follows: garlic was sliced by a thickness of 1.5 mm, 2.0 mm, 2.5 mm, which were measured by a thickness gage. The samples were fried in vegetable oil under different temperatures of $140{\sim}150^{\circ}C$, $160{\sim}170^{\circ}C$ and $180{\sim}185^{\circ}C$. The compression strength depending on the height (h) was measured in order to find the thickness effect by the rheometer (force control: 50 N, h: 3.25 mm). Moreover, the sample with 1.5 mm thickness showed crisp phenomena of the split compared with the crush shape of the 2.0 mm and 2.5 mm thick samples. The result of strength for time dependence showed a sample with a thickness of 1.5 mm, which was measured 5~9 times more than the 2.0 mm and 2.5 mm thick samples. We thought the reason that the 1.5 mm sample had less response power equivalent to compression force than the other samples. Alliin has been found to affect the immune responses in the blood, it is a derivative of the amino acid cysteine and is also quite heat stable. The LC system with a UV detection at 210 nm consists of a separation on a Zorbax TMS column and isocratic elution with water and ACN as a mobile phase. The alliin contents of raw and fried garlic flake under $140{\sim}150^{\circ}C$, $160{\sim}170^{\circ}C$ and $180{\sim}185^{\circ}C$ were 18.10 mg/mL, 14.0 mg/mL, 11.6 mg/mL and 11.1 mg/mL, respectively. The decrement of alliin content under different temperature was a small quantity hence, we confirmed that the increasing manufacturing temperature was not affected by the alliin content. Examining for the particle structure of fried garlic flakes by a polarization microscope, the color of the sample treated at $160{\sim}170^{\circ}C$ was pure yellow. Furder, the fiber shaped particle, which has an effect on the tough texture, almost did not appear compared to the different temperature conditions. Finally, the sensory test for the preference of fried garlic flake under different conditions was carried out and the scores for various sensory characteristics were surveyed. According to the physicochemical measurements and sensory evaluation, we confirmed that the optimum manufacturing condition of fried garlic flake was 1.5 mm thick at a temperature of $160{\sim}170^{\circ}C$.
Now many sustitution and false articles is used in korea instead of heshouwu. To use heshouwu correctly, we will make a quilitative certificational plan of heshouwu to investigate all of lieraturea, records and documents. And we could reach conclusions as folloews. 1) Source of plant Heshouwu is a root tuber of a perennial herb Polygonum multiflorum Thunberg(Family : Polygonaceae). 2) Harvest After planting 3-5 yaers, harvesting in an autumn, washin clean the mud, a big heshouwu cut off a half or section, dry in sunny place or at a little fire. When harvesting, we harvest only a big thing, a small thing transfer a field, after culturing of 1-2 years, harvest at big roots. Harvesting is done usually in an autumn after 3 years. When collecting a seed, we must harvest a heshouwu the next year. 3) Process We must process heshouwu at the decoction of black beans, heshouwu suck in the decoction of black beans, heat with steam in an iron pot. Black beans is used every 100 kg of heshouwu. 4) Quility (1) Funstional standards It is good that weight is heavy and outer skin is yellow-brown, section surface is light red color, powdery and has a figure such as clouds in section. (2) Physicochemical standards Heshouwu expesses a various chang of components in process of working. We think that it need to add a standard of detection about 2,3,5,4'-tetrahrdroxystilbene-2-O-${\beta}$ -D-glucoside in a current authentic document which is a water-soluble component of heshouwu. It must that Dry on loss is less than 14.0%, content of ash is less than 5.0%, Content of acid-nonsoluble ash is less than 1.5%, Content of extract is more than 17.0%. A fixed quantity of 2,3,5,4'-tetrahrdroxystilbene-2-O-${\beta}$ -D-glucoside is more than 1.0%. Contens of heavy metal has to detect less than 30 ppm and there is no reminding agriculural medince.
Now many sustitution and false articles is used in korea instead of shanyao. To use shanyao correctly, we will make a quilitative certificational plan of shanyao to investigate all of lieraturea, records and documents. And we could reach conclusions as folloews. 1) Source About a source of shanyao, though korea and china has a each other source, we think there is no problem in use of both. 2) Process In our country producing shanyao as medical use is a 'duanma', we can divide into peeling and non-peeling, drying at bulks and at briquets, steaming shanyao and fresh shanyao. Regardless of existence for peeling and steaming, a distributing shanyao is received a proper judgment. Like this result was expressed by insufficiency of standards about medical components or indicating components. We detected a reminding S02 more than 10 ppm. And this expresses that there ia a problum at a drying method. To suggest proper processing methods, a standard of quility will have to be made which the existence of peeling, difference of quility between 'changma' and 'duanma', drying method and exudation test with cutted thickness are adaptable. Besides, 'maoshanyao' and 'guangshanyao' of china is processed by various methods which decrease a medical effect such as too much soaking shanyao in water, steaming with a sulfur, too much peeling, So we must process shanyao like the next methods. (1) When harvesting, dig deeply not to cut off roots. (2) Not to peel, wash shanyao in a washing machine. (3) Dry to 50-60% degree at sunny place or drying machine. (4) To be easy for drying and exudation, cut off a thick piece with 5 mm (5) Dry perfectly at ding machine. 3) Quality3) Quality (1) Functional standards It is not Proper that 'guangshanyao' is used in china because it has a problem with quility on process of working, If they did not soak shanyao in water or heat with steam, it is the real situation that they cannot cutt off shanyao evenly. In conclusion, shanyao must be heavy, powdery with a perfectly non-peeling surface, section surface is yellow-white color, unequal and has no holes. (2) Physicochemical standards It is the real situation that we can not distinguish into quility of shanyao with established test because various workings which decrease medical effects is used. Therefore we suggest a testing standard of S02 which is used in bleaching. And testing standards relatived with decrease of medical effects must be established at once. It must that Dry on loss is less than 14.0%, content of ash is less than 6.0%. Content of acid-nonsoluble ash is less than 0.5%. Contens of heavy metal has to detect less than 30 ppm and there is no reminding agricultural medince.
Calcium lactate (CL) prepared from powdered black snail (PBS) or its ashed powder (ABS), was investigated for ideal manufacturing conditions to optimize color, solubility and sensory quality. Based on the amount of PBS and 100 mL lactic acid (LA), the yields of PBS-CL were 300% and 15 g in 10% LA and 260% and 20 g in 20% LA. Yields of ABS-CL based on the amount ABS and 100 mL LA were 400% and 60 g in 10% LA and 329% and 66 g in 20% LA. Both of the yields were decreased with an increase of the LA concentration on the basis of PBS and ABS amounts, but proportionally increased with the increment in the LA concentration on the basis of LA volume. Optimal preparation times of the dehydrated PBS-CL and ABS-CL were, respectively, 4 hr and 5 hr at 10$0^{\circ}C$, 3 hr and 4 hr at 12$0^{\circ}C$, and 1 hr and 2 hr at 15$0^{\circ}C$, which showed shorter time in preparing the dehydrated ABS-CL. PBS-CL and ABS-CL were confirmed to be Ca($CH_3$CHOH$CO_2$)$_2$ by the analysis results of IR and $^1$H-NMR. Calcium contents of the anhydrous PBS-CL and ABS-CL were individually 15.4% (w/w) and 17.3% (w/w) representing 84.2% and 94.5% or each theoretical value. Colors or PBS-CL and ABS-CL were light yellow and light-greenish white each. Solubilities of PBS- CL and ABS-CL in distilled water at pH 3~8 were 5.43 and 6.11 g/100 mL, respectively, which demonstrated higher mean solubilities rather than the 4.74 g/100 mL of standard CL. Solubilities of PBS-CL (3.14~5.03 g/100 mL) and ABS-CL (4.69~6.05 g/100 mL) against soup soy sauce, 3% brine, Soju (Korean distilled liquor), thick soy sauce, grape juice and orange juice were higher than those of standard CL (2.94~5.84 g/100 mL). ABS-CL was believed to have a wide use range due to its low sourness while different applications of PBS-CL in food are expected due to its mild astringent taste and strong savory taste despite its strong bitter taste as estimated by sensory evaluation.
An Actinomycetes strain, MSA-1, containing antimicrobial component was isolated from the black sponge, Halichondzia okadai, and was identified to a genus level by morphological and chemotaxonornic methods. The gray colored spores were oval type with smooth surface and formed flexibilis spore chains. The cell wall of this strain was type I containing D-aminopimellic acid (D-DAP) and no specific sugar was detected. Phospholipid of the cell membrane was PII type including phophoethanolamine and the major fatty acids of total lipid were branched anteiso-15 : 0, iso-16 : 0, 16 : 0 and iso-17 ; 0. From these results and other characteristics described in the Bergey's Manual, this strain was identificated as a Streptomyces sp. Meanwhile, 10mg of pale yellow colored antimicreobial component was isolated by HPLC method from the cultured Streptomyces sp. (70g of cryophillized mycellis). By crystallographyc analysis, HIRESMS and NMR assignment, the antimicrobial component produced from the strain MSA-1 was elucidated as the staurosporine (indolo[2,3-a]carbazole alkaloid).
본 웹사이트에 게시된 이메일 주소가 전자우편 수집 프로그램이나
그 밖의 기술적 장치를 이용하여 무단으로 수집되는 것을 거부하며,
이를 위반시 정보통신망법에 의해 형사 처벌됨을 유념하시기 바랍니다.
[게시일 2004년 10월 1일]
이용약관
제 1 장 총칙
제 1 조 (목적)
이 이용약관은 KoreaScience 홈페이지(이하 “당 사이트”)에서 제공하는 인터넷 서비스(이하 '서비스')의 가입조건 및 이용에 관한 제반 사항과 기타 필요한 사항을 구체적으로 규정함을 목적으로 합니다.
제 2 조 (용어의 정의)
① "이용자"라 함은 당 사이트에 접속하여 이 약관에 따라 당 사이트가 제공하는 서비스를 받는 회원 및 비회원을
말합니다.
② "회원"이라 함은 서비스를 이용하기 위하여 당 사이트에 개인정보를 제공하여 아이디(ID)와 비밀번호를 부여
받은 자를 말합니다.
③ "회원 아이디(ID)"라 함은 회원의 식별 및 서비스 이용을 위하여 자신이 선정한 문자 및 숫자의 조합을
말합니다.
④ "비밀번호(패스워드)"라 함은 회원이 자신의 비밀보호를 위하여 선정한 문자 및 숫자의 조합을 말합니다.
제 3 조 (이용약관의 효력 및 변경)
① 이 약관은 당 사이트에 게시하거나 기타의 방법으로 회원에게 공지함으로써 효력이 발생합니다.
② 당 사이트는 이 약관을 개정할 경우에 적용일자 및 개정사유를 명시하여 현행 약관과 함께 당 사이트의
초기화면에 그 적용일자 7일 이전부터 적용일자 전일까지 공지합니다. 다만, 회원에게 불리하게 약관내용을
변경하는 경우에는 최소한 30일 이상의 사전 유예기간을 두고 공지합니다. 이 경우 당 사이트는 개정 전
내용과 개정 후 내용을 명확하게 비교하여 이용자가 알기 쉽도록 표시합니다.
제 4 조(약관 외 준칙)
① 이 약관은 당 사이트가 제공하는 서비스에 관한 이용안내와 함께 적용됩니다.
② 이 약관에 명시되지 아니한 사항은 관계법령의 규정이 적용됩니다.
제 2 장 이용계약의 체결
제 5 조 (이용계약의 성립 등)
① 이용계약은 이용고객이 당 사이트가 정한 약관에 「동의합니다」를 선택하고, 당 사이트가 정한
온라인신청양식을 작성하여 서비스 이용을 신청한 후, 당 사이트가 이를 승낙함으로써 성립합니다.
② 제1항의 승낙은 당 사이트가 제공하는 과학기술정보검색, 맞춤정보, 서지정보 등 다른 서비스의 이용승낙을
포함합니다.
제 6 조 (회원가입)
서비스를 이용하고자 하는 고객은 당 사이트에서 정한 회원가입양식에 개인정보를 기재하여 가입을 하여야 합니다.
제 7 조 (개인정보의 보호 및 사용)
당 사이트는 관계법령이 정하는 바에 따라 회원 등록정보를 포함한 회원의 개인정보를 보호하기 위해 노력합니다. 회원 개인정보의 보호 및 사용에 대해서는 관련법령 및 당 사이트의 개인정보 보호정책이 적용됩니다.
제 8 조 (이용 신청의 승낙과 제한)
① 당 사이트는 제6조의 규정에 의한 이용신청고객에 대하여 서비스 이용을 승낙합니다.
② 당 사이트는 아래사항에 해당하는 경우에 대해서 승낙하지 아니 합니다.
- 이용계약 신청서의 내용을 허위로 기재한 경우
- 기타 규정한 제반사항을 위반하며 신청하는 경우
제 9 조 (회원 ID 부여 및 변경 등)
① 당 사이트는 이용고객에 대하여 약관에 정하는 바에 따라 자신이 선정한 회원 ID를 부여합니다.
② 회원 ID는 원칙적으로 변경이 불가하며 부득이한 사유로 인하여 변경 하고자 하는 경우에는 해당 ID를
해지하고 재가입해야 합니다.
③ 기타 회원 개인정보 관리 및 변경 등에 관한 사항은 서비스별 안내에 정하는 바에 의합니다.
제 3 장 계약 당사자의 의무
제 10 조 (KISTI의 의무)
① 당 사이트는 이용고객이 희망한 서비스 제공 개시일에 특별한 사정이 없는 한 서비스를 이용할 수 있도록
하여야 합니다.
② 당 사이트는 개인정보 보호를 위해 보안시스템을 구축하며 개인정보 보호정책을 공시하고 준수합니다.
③ 당 사이트는 회원으로부터 제기되는 의견이나 불만이 정당하다고 객관적으로 인정될 경우에는 적절한 절차를
거쳐 즉시 처리하여야 합니다. 다만, 즉시 처리가 곤란한 경우는 회원에게 그 사유와 처리일정을 통보하여야
합니다.
제 11 조 (회원의 의무)
① 이용자는 회원가입 신청 또는 회원정보 변경 시 실명으로 모든 사항을 사실에 근거하여 작성하여야 하며,
허위 또는 타인의 정보를 등록할 경우 일체의 권리를 주장할 수 없습니다.
② 당 사이트가 관계법령 및 개인정보 보호정책에 의거하여 그 책임을 지는 경우를 제외하고 회원에게 부여된
ID의 비밀번호 관리소홀, 부정사용에 의하여 발생하는 모든 결과에 대한 책임은 회원에게 있습니다.
③ 회원은 당 사이트 및 제 3자의 지적 재산권을 침해해서는 안 됩니다.
제 4 장 서비스의 이용
제 12 조 (서비스 이용 시간)
① 서비스 이용은 당 사이트의 업무상 또는 기술상 특별한 지장이 없는 한 연중무휴, 1일 24시간 운영을
원칙으로 합니다. 단, 당 사이트는 시스템 정기점검, 증설 및 교체를 위해 당 사이트가 정한 날이나 시간에
서비스를 일시 중단할 수 있으며, 예정되어 있는 작업으로 인한 서비스 일시중단은 당 사이트 홈페이지를
통해 사전에 공지합니다.
② 당 사이트는 서비스를 특정범위로 분할하여 각 범위별로 이용가능시간을 별도로 지정할 수 있습니다. 다만
이 경우 그 내용을 공지합니다.
제 13 조 (홈페이지 저작권)
① NDSL에서 제공하는 모든 저작물의 저작권은 원저작자에게 있으며, KISTI는 복제/배포/전송권을 확보하고
있습니다.
② NDSL에서 제공하는 콘텐츠를 상업적 및 기타 영리목적으로 복제/배포/전송할 경우 사전에 KISTI의 허락을
받아야 합니다.
③ NDSL에서 제공하는 콘텐츠를 보도, 비평, 교육, 연구 등을 위하여 정당한 범위 안에서 공정한 관행에
합치되게 인용할 수 있습니다.
④ NDSL에서 제공하는 콘텐츠를 무단 복제, 전송, 배포 기타 저작권법에 위반되는 방법으로 이용할 경우
저작권법 제136조에 따라 5년 이하의 징역 또는 5천만 원 이하의 벌금에 처해질 수 있습니다.
제 14 조 (유료서비스)
① 당 사이트 및 협력기관이 정한 유료서비스(원문복사 등)는 별도로 정해진 바에 따르며, 변경사항은 시행 전에
당 사이트 홈페이지를 통하여 회원에게 공지합니다.
② 유료서비스를 이용하려는 회원은 정해진 요금체계에 따라 요금을 납부해야 합니다.
제 5 장 계약 해지 및 이용 제한
제 15 조 (계약 해지)
회원이 이용계약을 해지하고자 하는 때에는 [가입해지] 메뉴를 이용해 직접 해지해야 합니다.
제 16 조 (서비스 이용제한)
① 당 사이트는 회원이 서비스 이용내용에 있어서 본 약관 제 11조 내용을 위반하거나, 다음 각 호에 해당하는
경우 서비스 이용을 제한할 수 있습니다.
- 2년 이상 서비스를 이용한 적이 없는 경우
- 기타 정상적인 서비스 운영에 방해가 될 경우
② 상기 이용제한 규정에 따라 서비스를 이용하는 회원에게 서비스 이용에 대하여 별도 공지 없이 서비스 이용의
일시정지, 이용계약 해지 할 수 있습니다.
제 17 조 (전자우편주소 수집 금지)
회원은 전자우편주소 추출기 등을 이용하여 전자우편주소를 수집 또는 제3자에게 제공할 수 없습니다.
제 6 장 손해배상 및 기타사항
제 18 조 (손해배상)
당 사이트는 무료로 제공되는 서비스와 관련하여 회원에게 어떠한 손해가 발생하더라도 당 사이트가 고의 또는 과실로 인한 손해발생을 제외하고는 이에 대하여 책임을 부담하지 아니합니다.
제 19 조 (관할 법원)
서비스 이용으로 발생한 분쟁에 대해 소송이 제기되는 경우 민사 소송법상의 관할 법원에 제기합니다.
[부 칙]
1. (시행일) 이 약관은 2016년 9월 5일부터 적용되며, 종전 약관은 본 약관으로 대체되며, 개정된 약관의 적용일 이전 가입자도 개정된 약관의 적용을 받습니다.