• Nuclear Engineering and Technology
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• v.51 no.6
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• pp.1696-1707
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• 2019

This paper conducts a qualitative policy analysis of current challenges to safety culture and security culture in Southeast Asia and emerging best practices in Northeast Asia that are aimed at strengthening both cultures. It analyses lessons, including strengths and limitations, that can be derived from Northeast Asian states, given the long history of nuclear energy in South Korea, China and Japan. It identifies and examines best practices from Northeast Asia's Nuclear Security Centres of Excellence in terms of boosting nuclear security culture and their relevance for Southeast Asia. The paper accentuates the important role of the State in adopting policy and regulatory frameworks and in institutionalising nuclear education and training programmes to deepen the safety-security cultures. Best practices in and challenges to developing a nuclear safety culture and a security culture in East Asia are examined using three frameworks of analysis (i) a comprehensive nuclear policy framework; (ii) a proactive and independent regulatory body; and (iii) holistic nuclear education and training programmes. The paper argues that Southeast Asian states interested in harnessing nuclear energy and/or utilising radioactive sources for non-power applications must develop a comprehensive policy framework on developing safety and security cultures, a proactive regulatory body, and holistic nuclear training programmes that cover both technical and human factors. Such measures are crucial in order to mitigate human errors that may lead to radiological accidents and nuclear security crises. Key lessons from Japan, South Korea and China such as best practices and challenges can inform policy recommendations for Southeast Asia in enhancing safety-security cultures.

• Proceedings of the Korea Contents Association Conference
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• 2008.05a
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• pp.377-381
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• 2008

Chinease-Korean Cultural Map, which is an electronic cultural map that shows Chinese-Korean culture on maps, is planned as the first step to development Asian Electronic Cultural Map. Chinese-Korean have their unique cultural characteristics same as other small tribes. Small tribes shows same typical cultural characteristics of Asian, and that characteristics are very important factors for understanding the whole Asian culture. This paper proposes a logical and standardized development methodology for construction of Electronic Cultural Map. The methodology consists of 6 steps; information analysis, keyword extraction, keyword clustering, map element extraction, prototype design, and map development. We used and evaluated the methodology during prototype design and development steps for the optimal functions. To generate the base maps for Chinese-Korean Cultural Map, we use Google Earth and KML(Keyhole Markup Language) for standardized and easy development.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.10
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• pp.1377-1385
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• 2011

This study was conducted to determine the nutritive value of live yeast culture (RumiSacc, Saccharomyces cerevisiae) and to investigate its effects on milk yield, milk composition and some blood parameters in lactating cows. Six multiparous Holstein cows were allocated to two groups of three cows and assigned randomly to one of two diets in a cross-over experiment. Daily 50 g RumiSacc was top dressed at the p.m. feeding for the treatment group. RumiSacc supplied a high protein and energy with high organic matter digestibility values (83.35%) determined by in vitro enzymatic analysis. Yeast culture supplementation significantly increased milk yield, tended to increase fat yield, protein yield and lactose yield of milk. Methylated fatty acid level of 18:3 (n-3) in milk fat was increased by yeast culture supplementation. The concentrations of methionine, phenyalanine, tyrosine, tryptophan and taurine were significantly increased with dietary inclusion of yeast culture. Live yeast culture supplementation did not affect other performance characteristics, milk quality characteristics and blood parameters. As a conclusion live yeast culture (RumiSacc, Saccharomyces cerevisiae) had high nutritive value and positive effects on milk production and some milk quality characteristics in lactating cows under field conditions.

• Journal of the Korean Society of Food Culture
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• v.20 no.3
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• pp.367-373
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• 2005

The study investigated the recognition and preference of foreigner to Korean foods in different nationality. Questionnaires consisted of two languages- Chinese and English were given to 180 residing foreigners in Insa-dong and COEX mall areas and interview methods were used. A total of 157 questionnaires were analyzed for statistical analysis. The statistical analysis was completed using SPSS Win(ver 11.0) for descriptive analysis, ${\chi}^2-test$, ANOVA and Tukey's test. Main results of this study were as follows: First, the factors foreigners considered when they chose food of other countries were; 1.new taste, 2.curiosity, 3.foreign culture, 4.foreign tradition. People from European and Asian countries were inclined to 'New taste' first, while people from American and Oceanian countries were inclined to "curiosity". Second, most of respondents have tried Bulgogi and Galbi before and many of them also have tried Kimchi, Kimbop, and Bibimbop as common Korean foods. Third, the preference was different according to their origins. Asian people liked diverse cuisines including Bulgogi, Galbi, Kimchi, Dubu Doenjan chige, and Samgaetang, while European and Oceanian people liked Bulgogi, Galbi, and Bibimbop. The preference for Kimchi was considerably high among Asian people, however, low among American and Oceanian people(p<0.05). Fourth, Deviation was little on the taste, color, and table settings of Korean foods; most of the respondents was satisfied on those factors. European and Oceanian people who were familiar with table setting according to time were satisfied at table setting of Korean foods, which focused on space, rather than time. Fifth, most of the respondents, especially Asian people, remarked that Korean foods were spicy. The opinion on the taste of Korean foods was variable according to their nations. Currently many of culinary companies from Korea were leading their active business in foreign countries such as China and United States. Their domain was not limited to traditional Korean foods, but expanding to various fields such as fast foods, bakery goods, and fusion snacks.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.10
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• pp.1550-1554
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• 2003

One hundred of lactic cultures were evaluated for their ability to inhibit hazardous microbes, such as Salmonella enteritidis, Salmonella typhimurium, Escherichia coli, Listeria monocytogenes, and Bacillus cereus by agar well diffusion method. None of them showed inhibitory halo against S. enteritidis, while 27 strains showed inhibitory activity against S. typhimurium, 6 against E. coli, 9 against ampicillin resistant E. coli, 31 against L. monocytogens, 10 against B. cereus. pH of the culture does not explain for the inhibitory activity except against B. cereus. A neutralized culture from corn silage showed highest inhibitory activity against S. typhimurium, and the size of inhibitory halo was same as 10 ug/mL of ampicillin. The culture was identified to be Lactobacillus buchneri on the basis of biochemical characteristics and utilization of substrates. Using the culture as probiotics could be expected to reduce antibiotics for animal feeding.

• International Commerce and Information Review
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• v.8 no.2
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• pp.79-98
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• 2006

With shifting the paradigm to digital economy, the digital industry becomes one of the national strategic industries. The digital industry has not only significant effects on forward and backward related industries but is also creating its own value. Furthermore, the effects of conversion with diverse products also play an important role in adding value. Since the early 2000s, Korea's culture so called 'Hallyu' (Korean wave) has been spreading to neighboring Asian countries such as China, Japan, Hong Kong, Therefore we have a good opportunity to increase our competitiveness with the development of the digital content industry using various base resources in conjunction with the spread of Hallyu culture in the Southeast Asian region. In this paper we attempt to suggest several schemes to promote our exports of digital contents while analyzing the current status of the Korean digital industry and addressing some problems and barriers to the export of the digital content industry. There are several schemes to be proposed in order to promote Korean exports of digital contents, as follows: 1) to foster global digital contents, 2) to establish a supporting system, 3) to build a marketing and R&D center, 4) to operate a test-bed of digital contents and 5) to fund expenses such as marketing.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.8
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• pp.1069-1075
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• 2004

In an attempt to evaluate the function of MAP kinase in porcine oocytes and to develop a method of the assessment of its activity, myelin basic protein (MBP) was used as a substrate to detect the MAP kinase activity of porcine oocytes which had undergone maturation in vitro. The existence of MAP kinase and MAP kinase kinase (MAPKK) was verified in immature porcine germinal vesicle (GV) oocytes at 0 h culture via Western blotting. Porcine oocytes exhibited a low level of MAP kinase activity during the first 20 h of culture, which increased at 25 h, during which time a breakdown in the nuclear membrane occurred. Significantly higher increases (p<0.05) of MAP kinase activity were detected at 30 h of culture. Using the gel phosphorylation method, MBP was phosphorylated at two positions corresponding to mammalian MAP kinase-extracellular signal-regulated kinase (ERK 1) (44 kDa) and ERK 2 (42 kDa). The absolute levels of those proteins did not increase during 40 h of culture, suggesting that the detected increase in MAP kinase activity was the result of phosphorylation rather than changes in the total amount of protein. MAPKK and MAP kinase were dephosphorylated in first-stage (MI) meiotic oocytes by the addition of cycloheximide, a protein synthesis inhibitor. These results of this study indicate that the MAP kinase cascade does exists in porcine oocytes and that its activation leads to oocyte maturation.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.7
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• pp.950-955
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• 2012

This study was conducted to determine how the isolation method of the porcine preantral follicles influenced the following follicular growth in vitro. Mechanical and enzymatical isolations were used for retrieving the follicles from prepubertal porcine ovaries, and in vitro-growth of the follicles and the expression of folliculogenesis-related genes were subsequently monitored. The enzymatic retrieval with collagenase treatment returned more follicles than the mechanical retrieval, while the percentage of morphologically normal follicles was higher with mechanical retrieval than with enzymatic retrieval. After 4 days of culture, mechanically retrieved, preantral follicles yielded more follicles with normal morphology than enzymatically retrieved follicles, which resulted in improved follicular growth. The mRNA expression of FSHR, LHR Cx43, DNMT1 and FGFR2 genes was significantly higher after culture of the follicles retrieved mechanically. These results suggest that mechanical isolation is a better method of isolating porcine preantral follicles that will develop into competent oocytes in in vitro culture.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.4
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• pp.602-609
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• 2002

Lao-chao is a traditional Chinese fermented rice product with a sweet and fruity flavor, containing high levels of glucose, a little alcohol and milk-clotting characteristics. In order to optimize commercial production of lao-chao, Rhizopus javanicus and Saccharomyces cerevisiae were selected as the mold and yeast starter, respectively. A commercial mixed starter (chiu-yao) was used as control. Fermentation of the experimental combination revealed a sharp drop in pH (to 4.5) on the fourth day, remaining constant thereafter. Content of reducing sugars gradually decreased throughout the entire fermentation period. Of the free amino acids, higher quantities of alanine, leucine, proline, glutamic acid, glutamine and $NH_3$ were noted. For sugars, glucose revealed the highest concentration, while organic acid levels, including those for oxalic, lactic, citric and pyroglutamic acid, increased throughout the fermentation period. Twenty-one compounds were identified by gas chromatography from aroma concentrates of the lao-chao culture filtrate, prepared using the headspace method. For the flavor components, higher quantities of ethanol, fusel oil and ester were determined in both culture filtrates. In regard to the evaluation of yogurt-like product, there were significant differences in alcoholic smell, texture and curd firmness.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.2
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• pp.187-193
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• 2009

The present study identified the favorable conditions for isolation, enrichment and in vitro culture of highly purified, undifferentiated pig spermatogonial stem cell (SSC) lines that proliferate for long periods of time in culture. The colonies displayed morphology similar to miceSSC and were positive for markers of SSC (PGP9.5), proliferating germ cell (PigVASA), pre-meiotic germ cell (DAZL) and pluripotency (OCT4, SSEA-1, NANOG, and SOX2) based on immuno-cytochemistry and RT-PCR. The purity of these colonies was confirmed by negative expression of markers for sertoli cell (GATA4 and SOX9), peritubular myoid cell (${\alpha}$-SMA), differentiating spermatogonial and germ cells (c-KIT). The colonies could be maintained with undifferentiated morphology for more than two months and passaged more than 8 times with doubling time between 6-7 days. Taken together, we conclude that pigSSC could be successfully isolated and cultured in vitro and they possess characteristics similar to miceSSC.