• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.3
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• pp.259-264
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• 2002

In order to develope nutritional and flavoring intermediate products, the optimal processing conditions for two stage enzyme hydrolysate (TSEH) from low-utilized conger eel scrap such as head and intestine were investigated. The optimal processing conditions for TSEH were revealed in temperature at $55^{\circ}C$ 3$\~$4 hours digestion with alcalase at the 1st stage, and 4 hours at $45{\~}50^{\circ}C$ digestion with neutrase at the 2nd stage. Among water extract, steam extract and enzyme hydrolysates of conger eel scrap, the present TSEH was superior to other extracts in terms of yield ana organoleptic taste such as harmonic umami and inhibition of fishy and greasy taste formation. From the results of chemical experiments and sensory evaluation, we may conclude that TSEH of conger eel scrap could be utilized as the flavoring intermediate materials for the fisheries products such as flavoring sauces, drinkable beverage and instant food materials.

• Journal of Korean Academy of Nursing
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• v.14 no.2
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• pp.93-111
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• 1984

The main purpose of this study is to develop a ratio scale measuring level of pain using Korean pain terms. The specific purposes of this study are to identify the degree of pain of each pain term in each subclass: to classify each subclass in terms of dimensions of pain; and to analyze factors of the Korean pain ratio scale clustering together. One hundred an4 fifty eight pain terms which were originally identified as representative terms and their synonyms were used for data collection. Fifty eight nursing professors ana sixty one medical doctors who have contacted with patients having pain were asked to rate the weight of each pain term on a visual analogue scale. Subclasses in which ranks of pain terms were same f s findings in two previous studies were 1) thermal 3 am 2) cavity pressure, 3) single stimulating pain, 4) radiation pain. and 5) chemical pain. Subclasses in which ranks of pain terms were confused were 1) incisive pressure, and 2) cold pain. Subclasses in which one new pain term was added were 1) inflammatory-repeated pain, 2) punctuate pressure, 3) constrictive pressure, 4) fatigue-related pressure, and 5) suffering-relate4 pain. Subclasses in which two new pain terms were added were 1) traction pressure, 2) peripheral nerve pain, 3) dull pain, 4) pulsation-related pain, 5) digestion-related pain, 6) tract pain, and 7) punishment-related pain. Subclass in which 3 new pain terms were included was fear-related pain. Rating scores of 5 words in 4 subclasses were significantly different between the normal group and the extreme group of subjects in terms of subjective rating. Only one word among 6 words was that newly added to the scale. Rating scores of 12 words in 9 subclasses were significantly different between doctor group and nursing professor group. Among these 12 words, only 3 were those newly added to the scale. In comparison of these 12 words, mean scores of the nursing professors were always 7 to 16 points higher than those of the medical doctors. In the analysis of judgement of subjects in terms of dimensions of pain terms, subclasses of dull pain, cavity pressure, tract pain and cold pain were suggested to be included in the miscellaneous dimension. As a result of factor analysis of the ratings given to 96 pain words using principal components analysis without iteration and with varimax rotation limiting the number of factors to 4, factors of severe pain (factor I) mild-moderate pain (factor II) , causative pain (factor III) and temperature-related pain(factor IV) were extracted with the factor loading above 0.388. When the pain words were re-arranged on the bases of factor loading above 0.368, number of factors decreased to only first two factors. Maximum score of pain word in factor II was 46.17 and the minimum score of the factor I was 45.36. Further studies are needed to identify the validity, reliability, sensitivity and practicability of this ratio scale using patients having various sources of pain.

• Journal of Preventive Medicine and Public Health
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• v.7 no.2
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• pp.319-325
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• 1974

A study on the status of sickness and medical care of insured and non-insured groups of employee and his family in Naju fertilizer company, in the year of 1973, was carried out. The results obtained are as follows: 1. 66.8% of all employee was subscribed in this medical insurance program. No woman employee was subscribed and the rate of subscription was increased from 16.1% to 92.0% by age increases. 2. Also, as of period of service, the rate of subscription was increased from 11.3% to 89.4% by the period gets longer. 3. Employee who reside within boundary of the company (76.2%) subscribed more than that whom reside outside boundary (63.9%). 4. Rate of subscription was also indreased by family size becomes larger. In case of single, it was only 19.6% but in the case of family size became more than 6, it increased to 87.4%, 5. As of amount of monthly income, although no one had subscribed those who get less than 30,000 won a month. Subscriber, increased by monthly income get greater. 6. Subscribed family reside within company boundary utilized hospital 35.5 times a year whereas non-subscribed family reside within these utilized 12.5 times. And, subscribed family reside outside boundary utilized hospital 32.2 times a year and non-subscribed family utilized 9.6 times. Regardless of resident area, family who subscribed to this program utilized hospital more often than non-subscribed family. 7. The utilization of the hospital became gradually frequent from 15.6 times to 36.5 times per family by family size became larger. but in non-subscribed group, although it was increased from 8.3 times to 16.5 times per family, it was droped to the least 6.9 times at 2 person family. 8. 17,496 hospital visits were made by all employee and his family in the year 1973. 86.9% of them was made by subscribed group and the rest (13.1%) was made by non-subscribed group. Observing of the type of these sickness by the classification of WHO, only three types of VII (26.7%), XVII (25.0%) and IX(19.3%) were made more often by non-subscribed group while the others were made more by subscribed group. 9. Anual average medical expenditure per family was 13,098.9 won for subscribed family while it was 3,076.1 won for non-subscribed family. 10. Anual average hospital visits per capita was 6.5 times for subscribed groups and 3.4 times for non-subscribed group. Anual average medical expenditure per capita was 2,580.8 won for subscribed group while it was 1,061.0 won for non-subscribed one.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.6
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• pp.501-507
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• 2000

Distribution and habitat characteristics of Zostera (Zosteraceae) in the eastern coast of Korea were examined along with plant monohology, sediment composition and physicochemical factors of seawater from June 1998 to July 2000, The results showed that three species, Zostera marina, Z. asiatica and Z, caespitosa were found in specific habitats. The depth of habitat for Z. asiatica was deeper ($8.5{\~}15.0 m$) than that of Z. marina ($1.3{\~}5.6 m$) and Z. caespitosa ($3.2{\~}5.2 m$). Z. marina beds were observed at brackish-water, port and inner bay with the sediment type of sand or muddy sand. Habitats of Z. asiatica were restricted to the open bay with the sediment type of sand, Zostera have been described with regard to different growth forms of vegetation, flowering shoot and life history. Vegetation and flowering shoot length varied significantly with habitats; values ranged $66.8{\~}110.0 cm$ and $128.0{\~}217,8 cm$, respectively. Morphology of Z. marina varied with water depth and different substrates. Morphological characteristics of Z. asiatica showed a new phenotype at the deeper water depth. Vegetation and flowering shoots of Z. caespitosa were not significantly different between study sites (values ranged from 64.9 cm to 70.3 cm). Nutrient concentrations of seawater were higher at southern part than at middle part of the eastern coast of Korea. Distribution of Zostera in the eastern coast of Korea was dependent upon differences in water depth and habitat environments, by which affected the morphological differences were affected.

• Korean Journal of Environment and Ecology
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• v.20 no.4
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• pp.407-414
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• 2006

This study was carried out to investigate soil properties, ordination, and vegetation of a forest wetland in Jangdo, Sinan-Gun. Peculiar species such as Epilobium pyrricholophum and Lycopus ramosissim us were found in the forest wetland of Jangdo, and Hosta yingeri and Carpinus turczaninovii for coreana that are an endemic species of Korea were also found. The vascular plants of 40 families 62 genera 57 species 9 varieties 1 form, total 67 taxa were accounted for. The communities were classified as Salix koreensis-Isachne globosa community, Isachne globosa community, and Miscathus sinensis var purpurascens community. Soil organic matter, total nitrogen, available phosphorous concentrations, and cation exchange capacity each ranged from 20.6 to 72.4%, 0.74 to 2.13%, 33.3 to 114.6 ppm, and 25.5 to 94.3 me/100g, respectively. Soil pH ranged from 5.10 to 5.42. Soil texture was clay loam. Results of the correlation between Jangdo forest community and environmental factor are as follows; Soil pH was the most effective factor for plant community distribution. The Salix koreensis-Isachne globosa community was found where it had the highest soil organic matter, nitrogen, and exchangeable Na, Ca, Mg concentration, ana CEC among the three communities. Miscathus sinensis var. purpurascens community was found where it had the lowest soil organic matter, nitrogen, and exchangeable Na, Ca, Mg concentration, and CEC among the three plant communities.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.2
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• pp.213-218
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• 2007

The aim of this study was to investigate the effect of the addition of red wine on the physicochemical properties ana sensory score of cooked pork patties. The samples consisted of the pork patty without red wine(control), and 1, 3 and 5% red wine(RWP-1, 3 and 5, respectively). There were no significantly differences in the moisture$(58.1\sim58.7%)$, crude protein$(15.9\sim16.3%)$ crude fat$(23.2\sim23.7%)$, and crude ash$(2.7\sim2.9%)$ contents, and the Hunter's $a^*-value(0.2\sim0.6)$, cooking loss$(16.5\sim19.2%)$, VBN$(11.9\sim15.6mg%)$, total bacterial count($(11.9\sim15.6mg%)$ Log cfu/mL), hardness$(3,193\sim3,336\;dyne/cm^2)$, springiness$(75.8\sim79.7%)$, cohesiveness$(47.8\sim52.1%)$, gumminess$(489\sim509kg)$, chewiness$(183\sim209g)$ and strength $(1,144\sim1,199g)$ between the pork patties. Of the pork patties the $L^*$ value of the control and the b value of RWP-5 were the lowest(p<0.05). The pH and TBARS value of RWP-5 were the lowest of all the pork patties. The flavor of RWP-5 was superior to that of the other pork patties, and the taste, texture, juiciness and palatability of RWP-3 and RWP-5 were superior to those of the control and RWP-1. In conclusion, the addition of 5% red wine was most suitable for enhancing the physicochemical properties and sensory score of pork patties.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.542-548
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• 2005

Chemical components and physiological activities Bamboo (Phyllostachys bambusoides Starf) extracts obtained by burning, dry heating or extracting with water or 70% ethanol and were investigated. Contents of soluble solid and total phenolic compounds were highest in the ethanol extract. Contents of polyphenols such as catechin, chlorogenic acid, caffeic acid, 3-hydroxy benzoic acid and ferulic acid were determined. Free sugars consisted of galactose, glucose, fructose, and sucrose. Organic acids including citric, tartaric, malic, succinic, and acetic acid were present in the bamboo extracts. Antioxidant activities of dry heat and ethanol extracts were higher than those of BHA or ${\delta}-tocopherol$. Nitrite- scavenging effect of extracts ranged from 84.7 to 99.6% at pH 1.2 ana 3.0. Tyrosinase-inhibitory activity was higher in the water extract, and SOD-like and ACE-inhibitory activity were highest in tile dry kent extract. Antimicrobial activities of the bamboo extracts were strong against Bacillus subtilis, Escherichia coli O157, and Staphylococcus aureus.

• Applied Biological Chemistry
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• v.22 no.3
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• pp.166-172
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• 1979

A series of experiments was planned for practical application of rhizobia in grass lands in Korea. This is the report for the studies mainly on the isolation and characterization of alfalfa nodule bacteria, and on the assessment of their nodulation abilities and nitrogen fixation capacities. 1. Total number of 47 strains was isolated from nodules which were taken from alfalfa grown in Daekwanyong, Cheju and other places. 2. Morphological and cultural characteristics of the strains were studied, and attempts. were also made to investigate their antigenic properties and to demonstrate lysogenic strains. The results were; i) the isolates varied in their cultural characteristics on yeast mannitol broth and agar, and in degree of congo red absorption; ii) similarities in their antigenic prorerties were found between the strains: SU 47/M-11, M-13/M-15, and M-3/M-5; iii) no lysogeny was found in the strains. 3. Plant infection test by test tube method in light room were carried out to elucidate the ability of the strains to nodulate Luna alfalfa and of the capacity of such nodules to fix atmospheric nitrogen. The isolates were grouped info non-invasive, ineffective, or effective to the legumes. Those strains which produced effective nodules, supporting similar/higher level of growth as nitrate control were: M-8, 9, 14, 20, 21, 25 and 34.

• Korean journal of food and cookery science
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• v.2 no.2
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• pp.62-67
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• 1986

The purpose of this research is to study comparatively what the effects will be to the sensory characteristics and texture of Yackwa when the soaking time in syrup varies from 5 minutes, 1 hour, 2 hours, 3 hours, 5 hours and 12 hours. Evaluation was conducted through sensory evaluation and instrumental test by Instron. In results obtained were as follows. 1. In sensory evaluation, color of Yackwas by 1 hour or 2 hours soaking in syrup were better than other sample. Shape of Yackwas by 2 hours or 3 hours soaking in syrup were better than other sample. As the soaking time increased softness of Yackwa tended to increase. Otherwise as the soaking time decreased, fracturability tended to be good. In taste, Yackwa by 1 hour soaking in syrup was the best. 2. Instron measurement indicated that Hardness, Springiness and Chewiness tended to decrease as the soaking time in syrup increased. But Cohesiveness did rot have much effect the soaking time in syrup. 3. Softness and Fracturability of Yackwa had significant relationship with Hardness ana Springiness. Therefore Hardness and Springiness represented the texture of Yackwa. In view of the above results, it came to the conclusion that Yackwa by soaking time in syrup for 1 hour or 2 hours could give the best results among the groups studied.

• The Journal of Advanced Prosthodontics
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• v.15 no.5
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• pp.227-237
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• 2023

PURPOSE. This study aimed to assess and compare the color stability, flexural strength (FS), and surface roughness of occlusal splints fabricated from heat-cured acrylic resin, milled polymethyl methacrylate (PMMA)-based resin, and 3D-printed (PMMA) based-resin. MATERIALS AND METHODS. Samples of each type of resin were obtained, and baseline measurements of color and surface roughness were recorded. The specimens were divided into three groups (n = 10) and subjected to distinct aging protocols: thermomechanical cycling (TMC), simulated brushing (SB), and control (without aging). Final assessments of color and surface roughness and three-point bending test (ODM100; Odeme) were conducted, and data were statistically analyzed (2-way ANOVA, Tukey, P <.05). RESULTS. Across all resin types, the most significant increase in surface roughness (Ra) was observed after TMC (P < .05), with the 3D-printed resin exhibiting the lowest Ra (P < .05). After brushing, milled resin displayed the highest Ra (P < .05) and greater color alteration (∆E₀₀) compared to 3D-printed resin. The most substantial ∆E₀₀ was recorded after brushing for all resins, except for heat-cured resin subjected to TMC. Regardless of aging, milled resin exhibited the highest FS (P < .05), except when compared to 3D-printed resin subjected to TMC. Heat-cured resin exposed to TMC demonstrated the lowest FS, different (P < .05) from the control. Under control conditions, milled resin exhibited the highest FS, different (P < .05) from the brushed group. 3D-printed resin subjected to TMC displayed the highest FS (P < .05). CONCLUSION. Among the tested resins, 3D-printed resin demonstrated superior longevity, characterized by minimal surface roughness and color alterations. Aging had a negligible impact on its mechanical properties.