• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.170-176
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• 2008

This study was designed to investigate the effects of enzymatic hydrolysates (EH) from Hamcho (Salicornia herbacea L.) on blood glucose and serum lipid status in streptozotocin (STZ)-induced diabetic rats. Male Sprague-Dawley rats were divided into normal and 5 diabetic groups. The diabetic groups were fed enzymatic hydrolysate-free control (DM) diets or diets supplemented with 0.02% (DM-2), 0.04% (DM-4), 0.08% (DM-8), and 0.16% (DM-16) of enzymatic hydrolysate for 4 weeks. Body weight gains were lower in five diabetic groups than that of the normal group. Blood glucose was decreased in EH-supplemented groups as compared to the normal group, and especially the lowest blood glucose levels were found in DM-4 and DM-8 groups. Activities of three disaccharidase in the middle part of the intestine, such as maltase, sucrase and lactase, in EH-supplemented groups were significantly lower than those of DM group. There was no significant differences in the activities of glutamate oxaloacetate transaminase (GOT) and glutamate pyruvate transaminase (GPT) among all experimental groups. Serum triglyceride in DM group was significantly increased as compared to the normal group, but those of EH-supplemented groups were decreased to the normal level. Total cholesterol level in DM group was higher than EH-supplemented groups and normal group, but that of DM-16 group was significantly decreased to the normal level. HDL cholesterol level in DM group was significantly decreased compared to the normal group, but that of EH-supplemented groups was increased to the normal level. These results suggest that enzymatic hydrolysate from Hamcho has hypoglycemic and hypolipidemic effects on STZ-induced diabetic rats and may be useful as a dietary supplement for the treatment of diabetes.

• Journal of Korean Home Economics Education Association
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• v.18 no.3 s.41
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• pp.61-79
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• 2006

The purpose of this research was to evaluate concretely how the 7th Technology Home Economics(HE) curriculum was operated In school fields by using context evaluation, input evaluation using the CIPP model focusing HE. In this research. a questionnaire survey was done targeting HE teachers in charge of technology and home economics subject for the 7th curriculum implementation at 250 randomly selected middle schools in Gpoungsangnamdo, and 109 returned questionnaire papers were used for the final analysis. The frequency, percent, mean and standard deviation of these data were obtained by using the SPSS 10.0 for Windows Program. The results of this research were outlined below: First, with a regard to the context evaluation (evaluating educational contexts), the requirement degree of seeking for career appeared to be the highest at the requirement survey of the education goal and character of HE area, and the requirement degree of elevating understanding home living' were very low. Interest and concern of students towards these subject as well as the self-confidence of HE teachers in charge were low. Second, as for the input evaluation (evaluating education plans), time allocation, content level, and content amount were not regarded to be not proper, and the composition of HE educational curriculums and the class guideline of teachers also were not so faithful from the aspect of school level. Among surveyed items, establishing plans in school level towards evaluation was relatively sincere, but discussions about curriculums were not so faithful, suggesting various kinds of content are not fully discussed. As shown by the results above, it is difficult to say that the operation of the 7th HE educational curriculums has secured its position perfectly. It is necessary to examine systematically the educational goals. character of the 7th HE educational curriculum and the appropriateness of curriculum content, and to seek various methods to elevate the self confidence of teachers and the interests of students. Because how to operate national level educational curriculums in school levels with self-regulation and elasticity will be an important variable in realizing educational goals, teachers, the main body of educational curriculums and direct performers, should establish and perform educational plans in school levels to elevated the satisfaction of teachers and educational effects for normally operating educational curriculums. In addition, educational curriculums should be operated and evaluated mainly by teachers at school fields to make it possible to confirm and check the achievement of the goals of educational curriculums qualitatively.

• Korean journal of applied entomology
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• v.24 no.2 s.63
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• pp.51-60
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• 1985

This paper was performed to study the nature of varietal resistance of some Korean-new rice cultivars to the brown planthopper (BPH), Nilaparvata lugens ($ST{\AA}L$). The rice cultivars tested were Cheongcheong, Gaya, Hangangchal, Samgang, Nampoong and Yeongpoong which have been reported as having resistant genes for the BPH. The check varieties were Jinheung, Sangpoong and Chucheong for susceptible and IR-36 for resistant. The factors studied were referred to the seedling responses, preference in feeding and oviposition of BPH, antibiosis (nymphal development, adult emergence and sex ratio, adult body weight, population build-up, feeding amount and amylase activity), and chemical composition (inorganic components, chlorophyll contents, cell wall components, amino acids and esterase isozymes) of leaf- sheath and/or roots of rice plants. In conclusion, the natures of varietal resistance of rice cultivars to the BPH were not only correlated with the resistant reaction of rice plant, but also they were related with the non preference in feeding and oviposition and those resistant cultivars had the antibiotic effects to the insects. Their antibiotic effects of rice cultivars to the BPH would be related with some of the chemical components of rice plants, such as the contents of magnesium oxide (MgO), and chlorophyll and the different esterase isozymes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.1
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• pp.61-67
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• 2006

The oxidative stability of lipids from eel (Anguilla japonica) fed diets containing different concentrations of conjugated linoleic acid (CLA) was studied. Eels, 3 weeks of age, with an average weight of 160 g, were randomly divided into 5 groups (5 fishes/group) by body weight, and assigned to one of the five CLA-supplemented diets at the following concentrations: 0, 0.5, 1.0, 2.5, and $5.0\%$ CLA. After 8 weeks of feeding, eels were sacrificed and the total lipid contents were extracted. The lipids from each treatment groups were stored at $37^{\circ}C$ for 5 weeks. Changes in the fatty acid profile, lipid class, weight gained, peroxide value (POV) and carbonyl value (COV) of the lipid from each treatment groups were analyzed weekly. The composition of CLA in the lipids of eels fed with 0.5, 1.0, 2.5, and $5.0\%$ CLA-supplemented diets were 0.5, 1.7, 3.3, and $6.2\%$, respectively After 4 weeks of storage, the proportion of polyunsaturated fatty acids (PUFAs) in the lipid of eels fed diets containing 1.0 and $2.5\%$ CLA were 15.3 and $14.8\%$, respectively. Whereas, lipid extracted from eels fed with 0.5 and $5.0\%$ CLA-supplemented diets contain 11.8 and $7.4\%$ PUFAs, respectively. Lipid from the control sample contained $9.0\%$ PUFAs. POV and COV were found to be the lowest in the lipids samples from 1.0 and $2.5\%$ CLA diets. These results indicate that lipids from diets containing 1.0 or $2.5\%$ CLA were more stable against oxidative rancidity relative to other concentrations, suggesting that these are the appropriate CLA concentrations for the production of stable eel lipids.

• Applied Biological Chemistry
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• v.5
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• pp.7-21
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• 1964

가잠(家蠶)(Bombyx mori)의 잠체(蠶體), 용체 및 견사선(絹絲腺)(후부(後部))에서 phenol법(法)으로 RNA를 추출(抽出)하여 RNA의 nucleotide 조성(組成)(mole ratio)을 살피는 한편, 견사선(絹絲腺)(후부(後部))에서 초원심법(超遠沈法)으로 r-RNA, s-RNA를 분리(分離)하여 이에 대(對)한 nucleotide조성(組成)을 조사(調査)하고 또 가잠견사선(家蠶絹絲腺)과 비교(比較)할 목적(目的)으로 거미 방적선(紡績腺)의 t-RNA를 분리(分離)하여 nucleotide성분(成分)을 측정(測定)하여 다음과 같은 결과(結果)를 얻었다. 1) 잠란(蠶卵)에 있어서 이것을 마수(磨粹), 탈지(脫脂) 후(後) lysozyme을 작용(作用)시키고 10% NaCl용액(溶液)으로 가열(加熱) 추출(抽出)하는 새방법(方法)을 고찰(考察)하여 RNA의 추출(抽出)이 극난(極難)한 잠란(蠶卵)에서 RNA를 분리(分離)하는데 성공(成功)하였다. 2) 가잠란(家蠶卵), 잠체(蠶體), 용체 및 견사선(絹絲腺)(후부(後部))의 t-RNA nucleotide 조성(組成)은 다음과 같다. 시료(試料) $\frac{G+C}{A+U}$ $\frac{G+U}{A+C}$ $\frac{Pu}{Py}$ 가잠란(家蠶卵)의 RNA 1.14 1.24 0.99 가잠체(家蠶體)의 RNA 1.40 1.36 0.80 용체의 RNA 1.40 1.33 1.35 후부견사선(後部絹絲腺)의 RNA 1.05 1.32 1.15 이로서 잠체(蠶體). 용체 및 견사선(絹絲腺)의 Pu/Py는 각각(各各) 차이(差異)가 있으나 G+U/A+C는 3자간(者間)에 1.3의 거이 동일(同一)한 수치(數値)를 보여주고 있다. G+C/A+U는 잠체(蠶體)와 용체에 있어서 동일(同一)하나 견사선(絹絲腺)의 그것과는 차이(差異)가 있다. 한편 잠란(蠶卵)에 있어서는 Pu/Py, G+C/A+U, G+U/A+C가 각각(各各) 잠체(蠶體), 용체 및 견사선(絹絲腺)에 있어서와 현저(顯著)한 차이(差異)를 보여주고 있다. G+C/A+U가 1.3이나 되는 RNA의 base ratio를 가진 생물(生物)에 관(關)해서는 아직 보고(報告)된 바 없고 다만 본논문(本論文)의 가잠(家蠶)에 관(關)한 RNA와 속편(續編)인 각종(各種) 패류(貝類) RNA의 nucleotide 조성(組成)에서 모두 1.3에 가까운 수치(數値)를 보여주고 있다. 3) 견사선(絹絲腺)(후부(後部)) t-RNA와 거미 방적선(紡績腺)의 t-RNA의 nucleotide molar ratio 및 견사선(絹絲腺)의 r-RNA, s-RNA nucleotide 조성(組成)은 다음과 같다. 재료(材料) $\frac{G+C}{A+U}$ $\frac{G+U}{A+C}$ $\frac{Pu}{Py}$ 가잠견사선(家蠶絹絲腺)(후부(後部)의 t-RNA 1.05 1.32 1.15의 r-RNA 1.12 1.30 1.20의 s-RNA 1.55 1.33 0.65 지주방적선(蜘蛛紡績腺)의 t-RNA 1.35 1.24 1.16 즉(卽) 가잠견사선(家蠶絹絲腺)(후부(後部))과 거미방적선(紡績腺)의 t-RNA nucleotide 조성(組成)은 Pu/Py가 1.15와 1.16으로서 거이 동일(同一)하지만 G+C/A+U, G+U/A+C에 차이(差異)가 있음을 보았다. 한편 가잠견사선(家蠶絹絲腺)(후부(後部)) r-RNA와 s-RNA의 Pu/Py와 G+C/A+U는 현저(顯著)한 차이(差異)가 있고, G+U/A+C에 있어서는 1.3으로서 거이 동일(同一)한 수치(數値)를 보여주고 있다. 4. 이상(以上)과 같이 잠체(蠶體)에 관(關)한 RNA의 nucleotide 조성(組成)은 소위(所謂) GC-type로서, 현재(現在)까지 문헌(文獻)에 보고(報告)된 각종(各種) 생물(生物)의 RNA의 base ratio에 관(關)하여 비교(比較) 검토(檢討)하였으며, RNA의 nucleotide ratio의 차이(差異)의 의의(意義)에 대(對)하여 고찰(考察)하였다.

• Korean Journal of Heritage: History & Science
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• v.53 no.2
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• pp.242-253
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• 2020

Six ornamental metal quiver fittings were excavated from stone chamber No.1 of the ancient tombs of Jeongchon, Bokam-ri, Naju. The ornamental quiver fittings are metal, but the body of the quiver was made of organic material, so that it corroded and disappeared in the burial environment. The ornamental metal quiver fittings were made in pairs, and decorated one quiver according to the location they were found in and their forms. The ornamental metal quiver fitting can be divided into two types: A band style ornament (帶輪狀金具) which decorates the arrow pouch, and a board style ornament (板狀金具) which decorates the board connecting the waist belt. Two ornamental metal quiver fittings excavated from wooden coffin 2 of stone chamber No.1, were made in the band style, while the ornamental metal quiver fittings from southeast of stone chamber No.1 were identified as two boardstyle ornaments and two band-style ornaments for what was presumed to be belt loops. Material analysis of the ornamental metal quiver fittings shows that they are made of a gilt bronze plate attached to an iron plate, and the surface is marked with a speck of chisel to make lines and patterns. Chemical composition analysis (XRF) established that 24~40wt% Au and 50~93wt% Cu were detected on the gold surface, and it was confirmed that bronze corrosion had taken place on the gilt surface. SEM-EDS analysis of the gold plating layer identified a working line for glossing, and 7~9wt% Hg and an amalgam of gilt layers was detected, confirming the amalgam gilding. CT and FT-IR analysis established that the band style was double-layered with silk fabric under the iron plate, and there was also a lacquer piece underneath. The band-style ornaments have two layers of silk under the iron plate, along with lacquer pieces. Adding the fabric to the arrow pouch increases adhesion and decorative value. It is assumed that the lacquer pieces indicate that the surface of the lacquered arrow pouch had fallen together with the ornaments. On the other hand, the board-style ornaments have a thick layer of organic matter under the iron plate, but this is difficult to identify and appears to be a remnant of the quiver board. The characteristics of these ornamental metal quiver fittings were similar in Baekje, Silla, and Gaya cultures from the late 4th to the late 5th centuries, and enable us to identify the art of ancient gold craftwork at that time.

• Food Science of Animal Resources
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• v.27 no.4
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• pp.424-431
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• 2007

This study was conducted to investigate the effect of intramuscular fat scores on pork quality assurance. Pork loins were collected from animals (110-120 kg body weight) slaughtered in a commercial slaughterhouse, assigned an IMF score (1-3) from and stored for 24 hrs at $-3^{\circ}C$. Samples were analyzed for chemical composition, pH, cooking and drip loss, shear force, meat color, and texture characteristics. The moisture, crude protein and crude ash content were not significantly different among the various IMF score groups. The crude fat content of the IMF score 3 group was significantly higher than the IMF score 1 and 2 groups (p<0.05). The pH values of the IMF score 2 and 3 groups was significantly higher than the IMF score 1 group (p<0.05). There was a no significant difference in shear force value and cooking loss among the IMF score groups. The purge loss content of the IMF 3 group was significantly lower than that of the IMF score 1 group (p<0.05). The increase in IMF score resulted in lower hardness, gumminess, and brittleness values. The hardness and gumminess of the IMF score 3 group were significantly lower than those of the IMF 1 score group. The adhesiveness, cohesiveness, and springiness were not significantly different among the IMF score groups. With regard to meat color traits, lightness ($CIE\;L^*$) was not significantly different among the IMF score groups. The $a^*\;and\;b^*$ values correlated positively with the IMF score. In general, the results of this study show that the CIE color values and drip loss had a positive correlation, while only redness was positively correlated with shear force and hardness. pH was negatively correlated with CIE color values and drip loss, while positively correlated with moisture content.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.8
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• pp.3561-3569
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• 2012

This study investigated the effect of mulberry fruit extract(MFE) on antioxidant and anti-inflammatory activities of middle aged women with rheumatoid factor (RF). Thirty two middle-aged subjects were divided into two groups which were normal middle-aged group (NMG) and abnormal middle-aged group whose serum RF level were > 10 u/mL (AMG). All groups had consumed MFE (100 mL/day) for 4 weeks. Anthropometric measurements, serum inflammatory factors, serum oxidative stress markers analyses were performed at baseline and then at 4 weeks following the study. There were no significant differences in anthropometric measurements, including BMI, WHR and body fat composition between two groups. But after 4 weeks MFE consumption, serum levels of C-reactive protein (CRP), ferric-reducing ability of plasma (FRAP), serum TNF-${\alpha}$, IL-2, IL-4 had significantly decreased (p<0.05) in AMG. These findings suggested that the MFE consumption as food may be protective against oxidation and inflammation like RA.

• Journal of the Korean Applied Science and Technology
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• v.34 no.4
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• pp.756-768
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• 2017

The subjects for the study were twenty four obese women(50's) composed of the exercise group(n=12) and to a "no exercise" control group(n=12). The variables of health-related fitness, blood pressure, and blood vessel elasticity where measured in all the subjects before the start of the training program and after at the end of the 8 weeks circuit training. The test data were analyzed by t-test, paired t-test, and alpha level of p<.05 was set for all tests of significance. Health-related fitness was exercise group, the BMI had significantly decreased, and the 20m shuttle run, sit-ups and sit-and-reach had significantly increased. Blood pressure was exercise group, the systolic blood pressure, and diastolic blood pressure had significantly decreased. Also, after the circuit training program, the exercise group had significantly higher diastolic blood pressure than did the control group. blood vessel elasticity was exercise group, the blood vessel elasticity had significantly decreased. And exercise group had significantly higher diastolic blood vessel elasticity than did the control group. In conclusion, BMI, systolic blood pressure, and diastolic blood pressure had significantly decreased, but 20 m shuttle run, sit-ups and sit-and-reach had significantly increased in the combined exercise group after the 8 weeks circuit training. Therefore, regular and continuous circuit training were effective in improving the body composition, blood pressure, blood vessel elasticity and health-related fitness.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.787-795
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• 2001

For the developing natural fisheries flavoring substances using crustacea, the flavor constituents of enzyme hydrolysates from shore swimming crab (crab) and spotted shrimp (shrimp) were investigated. In taste-active compounds of both enzyme hydrolysates, total free amino acid contents of crab and shrimp enzyme hydrolysates were 5,226.7 mg% and 8,757.3 mg%, respectively. The major amino acids were taurine, glutamic acid, proline, asparagine, glycine, alanine, valine, leucine, lysine anserine and arginine. As for ATP related compounds, AMP was the principal component and small amounts of IMP was detected in both enzyme hydrolysates. In the quarternary ammonium bases, betaine was the principal component (593.8mg%), and contents of TMAO and betaine in both samples were 60.7 mg% and 850.0 mg%, 124.1 mg% and 755.9 mg%, respectively. The major components were Na, K, P and Cl in inorganic ions. The major fatty acids of both sample were 14 : 0, 16 : 0, 16 : 1n7, 18 : 1n9, 20 : 5n3 and 22 : 6n3, and composition ration of n3 polyunsaturated fatty acids of were 27.8% and 28.5%, respectively. Total 99~109 volatile compounds were detected as a cooked odor of crab and shrimp enzyme hydrolysates by SDE apparatus/gas chromatography/mass spectrometry. The volatile flavor compounds identified from cooked crab enzyme hydrolysate were composed of 6 acids, 10 alcohols, 7 aldehydes, 11 ketones, 1 ester, 5 phenols, 4 benzenes, 22 hydrocarbons, 1 furan, 21 nitrogen containing compounds and 11 micellaneous compounds. And the volatile flavor compounds indentified from cooked shrimp enzyme hydrolysate were composed of 13 acids, 10 alcohols, 6 aldehydes, 10 ketones, 3 esters, 2 phenols, 5 benzenes, 36 hydrocarbons, 1 furan, 14 nitrogen containing compounds and 8 micellaneous compounds.