• Journal of Food Hygiene and Safety
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• v.29 no.1
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• pp.60-66
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• 2014

This test was performed to evaluate the bactericidal efficacy of a fumigation disinfectant containing 20% ortho-phenylphenol against Pseudomonas aeruginosa (P. aeruginosa) and Enterococcus hirae (E. hirae). In preliminary tests, P. aeruginosa and E. hirae working culture suspension number (N value) were $2.8{\times}10^8$ and $4.0{\times}10^8CFU/mL$, respectively. And all the colony numbers on the carriers exposed to the fumigant (n1, n2, n3) were higher than 0.5N1 (the number of bacterial test suspentions by pour plate method), 0.5N2 (the number of bacterial test suspentions by filter membrane method) and 0.5N1, respectively. In addition, the mean number of P. aeruginosa and E. hirae recovered on the control-carriers (T value) was $2.8{\times}10^8$ and $3.4{\times}10^6CFU/mL$, respectively. In the bactericidal effect of the fumigant, the reduction number of $2.8{\times}10^8$ (d value) was 6.46 and 5.19 logCFU/mL, respectively. According to the French standard for the fumigant, the d value for the effective bactericidal fumigant should be over than 5 logCFU/mL. With the results from this study, the fumigation disinfectant containing 20% ortho-phenylphenol has an effective bactericidal activity, then the fumigant can be applied to disinfect food materials and kitchen appliances contaminated with the pathogenic bacteria.

• The Korean Journal of Food And Nutrition
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• v.27 no.1
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• pp.22-30
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• 2014

In this study, purple sweet potato bread was prepared by the addition of 0.005%, 0.010%, 0.015% and 0.020% hemicellulase. It's effect on product quality and consumer evaluation were examined. The results showed that the dough pH and total titratable acidity were not significantly different between samples. In the fermentation power of dough expansion, a 0.015% addition sample was the highest between the samples. The bread pH decreased significantly as hemicellulase was increased, whereas. Bread total titratable acidity was significantly decreased. The addition of hemicellulase samples were significantly higher in specific volume and baking loss than the control sample. The moisture content was not significantly different between samples. In colors, the lightness of the control sample was the highest, the redness of the 0.020% addition sample was the lowest while the yellowness of the control was the lowest. The hardness and the fracturability decreased significantly as hemicellulase was increased. The resilience indicated reverse effects. In consumer evaluation, the color and softness were not significantly different between samples. And the hemicellulase addition of samples was higher in flavor than that of the control sample. The overall acceptability was the highest at 5.67 with a 0.010% addition sample. According to these results, the addition of 0.010% hemicellulase in purple sweet potato bread would be the optimum level.

• Current Research on Agriculture and Life Sciences
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• v.4
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• pp.87-94
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• 1986

This study was performed in order to contemplate their correlations between physical and mechanical properties of the marine clays which were collected from main harbors in Korea. The results obtained are as follows: 1. Most of the soils in experimental districts consist of CH. CL. and ML. and they are considered to be still proceeding. 2. The equations of the relationship between compression index and liquid limit are as, follows: CH : $C_c=0.0137$ (LL-22.60) CL : $C_c=0.0123$ (LL-14.64) 3. The relationship between compression index and initial void ratio appears that the higher the plasticity, the easier the slope of the regression line. The equations are as follows : CH : $C_c=0.431$ ($e_o-0.504$) CH : $C_c=0.471$ ($e_o-0.235$) ML : $C_c=0.641$ ($e_o-0.393$) 4. The equations of the relationship between compression index and natural water content are as follows: CH : $C_c=0.0133$ ($W_n-28.27$) CL : $C_c=0.0225$ ($W_n-23.56$) ML : $C_c=0.0106$ ($W_n-16.42$) 5. The relationship between initial void ratio and natural water content, and compression index is highly positive correlation and the equations are as follows : CH : $C_c=0.301$ ($e_o+0.017W_n-1.05$) CL : $C_c=0.141$ ($e_o+0.0567W_n-1.054$) ML : $C_c=0.421$ ($e_o+0.0214W_n-1.121$) 6. The equations of the relationship between initial void ratio and liquid limit, and compression index are as follows : CH : $C_c=0.36$ ($e_o+0.08LL-0.819$) CL : $C_c=0.269$ ($e_o+0.026LL-0.929$) 7. The cohesion of marine clays is no concerned with the increment of depth. The equations of relationship between cohesion and unconfined compression strength are as follows. CH : qu=1.896C+0.0107 CL : qu=1.849C+0.04.

• Journal of Radiation Industry
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• v.7 no.1
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• pp.15-21
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• 2013

The detection characteristics of irradiated spices were investigated depending on radiation sources and doses by photostimulated luminescence (PSL) and Thermoluminescence (TL). 6 kinds of spices (turmeric, onion powder, red pepper, basil, parsley, black pepper) were irradiated at 0 to 10 kGy under ambient conditions by both a $^{60}Co$ gamma irradiator and an electron beam (EB) accelerator, respectively. The PSL analysis showed negative results for non-irradiated spices, while irradiated spices gave intermediate and positive value, which presented the limited potential of PSL technique. In TL measurement, TL glow curves on non-irradiated samples appeared at about $300^{\circ}C$ with low intensity. All irradiated samples were easily distinguishable through radiation-specific strong TL glow curves with maximum peak in range of $150{\sim}200^{\circ}C$. TL ratio ($TL_1/TL_2$) obtained by a re-irradiation step could verify the detection result of $TL_1$ glow curves, showing ratios lower than 0.1 in the non-irradiated sample and higher than 0.1 in irradiated ones. Therefore, in PSL measurement, the identification of irradiated spices showed more clear results in electron beam irradiated samples. TL analysis showed obvious difference between non-irradiated and irradiated samples in gamma ray and electron beam irradiated samples.

• Journal of Radiation Industry
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• v.7 no.1
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• pp.7-14
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• 2013

In this study, we investigated the applicability of the photostimulated luminescence (PSL), thermoluminescence (TL) and electron spin resonance (ESR) methods for various foods. The analysed samples consist of 11 items including dried fruits (6 items) and mushrooms (5 items). To compare between non-irradiated and irradiated food, all samples were irradiated with $^{60}Co$ gamma-ray source. In PSL study, the photon counts of all the unirradiated sample were identified negative (lower than 700). The photon counts irradiated (1, 5, 10 kGy) dried date-palm, dried jujube and mushrooms (Auricularia auricula, Phellinus linteus and Sarcodon aspratus) showed positive (higher than 5,000) and the results for the other samples were negative or intermediate (>700 and >5,000). In TL analysis most of items can be applicable to detect irradiated foods because of showing TL ratio above 0.1. The glow curves by TL method were estimated in the range of $150{\sim}250^{\circ}C$ in irradiated samples. In ESR measurements, the intensity of ESR signal (single-line) increased as the dose of irradiation increased. In particular, the specific ESR signals of irradiation-induced radical were detected in dried papaya, dried date-palm, dried banana, dried pineapple and S. aspratus. According to the results, PSL, TL and ESR methods were successfully applied to detect the irradiated foods. It is concluded that PSL, TL and ESR methods are suitable for detection of irradiated samples and a combined method is recommendable for enhancing the reliability of detection results.

• Journal of Radiation Industry
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• v.7 no.1
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• pp.69-74
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• 2013

This study examined radiation detection characteristics of spices (cumin, caper and turmeric), other small fruits (hut-gae berry and boxthorn), and pollen extract product. Each samples were irradiated at dose of 1, 5, and 10 kGy and analyzed by the thermoluminescence (TL) and electron spin resonance (ESR) methods. To compare between non-irradiated and irradiated food, all samples were irradiated with $^{60}Co$ gamma-ray source. In TL analysis, most of samples could be applied to detect irradiated foods because of showing TL ratio above 0.1. The glow curves examined by TL method were estimated in the range of $150{\sim}250^{\circ}C$ in irradiated samples. In ESR measurements, the intensity of ESR signal (single-line) increased as the increase of irradiation dose. In particular, the specific ESR signals of irradiation-induced radical were detected in hut-gae berry and pollen extract product. As a results, it is considered that TL and ESR methods can be used to detect both hut-gae berry and pollen extract product. But cumin, caper, turmeric and boxthorn irradiated with gamma ray could be detected only by TL method. It is concluded that TL and ESR methods are suitable for detection of irradiated samples and a combined method is recommendable for enhancing the reliability of detection results.

• Journal of Life Science
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• v.31 no.10
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• pp.937-943
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• 2021

In this study, antibacterial activity against pathogenic strains and antioxidant activity were measured using the red pine leaf distilled concentrate. The results of the antibacterial activity measured using an emulsion of the red pine leaf distilled concentrate by the paper disc method showed the antibacterial activities against three Gram negative pathogenic strains, E. coli, S. typhi and Vibrio parahaemolyticus and exhibited growth inhibitions of 12 mm, 10 mm and 9 mm at a 5.0% (v/v) concentration, respectively. In addition, all three strains also showed growth inhibitions even at 0.5% (v/v) concentration. However, no antibacterial activity was exhibited against gram positive bacteria. The results of the antibacterial activity using the red pine leaf distilled concentrate measured by the turbidity method, the same antibacterial activities against three gram negative pathogenic strains, E. coli, S. typhi and V. parahaemolyticus as results of the paper disc method. V. parahaemolyticus showed more than 50% growth inhibition compared to the negative control at a concentration of 5% (v/v), E. coli exhibited 33.5% growth inhibition at 4 hr incubation, and S. typhi showed 65.1% and 44.6% growth inhibitions at 4 and 5 hr incubations, respectively. Antioxidant activities of an emulsion of the red pine leaf distilled concentrate were measured by DPPH and ABTS methods. DPPH method showed the highest activity of 55.81% at a 1.0% (v/v) concentration. ABTS method exhibited the highest activity of 18.44% at a 1.0% (v/v) concentration. Through this study, it is expected that the developments of the food and the cosmetics with enhanced functionality by utilizing the antioxidant and antibacterial activities of the red pine leaf distilled concentrate.

• Journal of the Korean Institute of Landscape Architecture
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• v.49 no.2
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• pp.51-60
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• 2021

Modern society is becoming more informed and intelligent with the development of digital technology, in which humans, objects, and networks relate with each other. In accordance with the changing times, a garden system has emerged that makes it easy to supply the ideal temperature, humidity, sunlight, and moisture conditions to grow plants. Therefore, this study attempted to grasp the concept, perception, and trends of smart gardens, a recent concept. To achieve the purpose of this study, previous studies and text mining were used, and the results are as follows. First, the core characteristics of smart gardens are new gardens in which IoT technology and gardening techniques are fused in indoor and outdoor spaces due to technological developments and changes in people's lifestyles. As technology advances and the importance of the environment increases, smart gardens are becoming a reality due to the need for living spaces where humans and nature can co-exist. With the advent of smart gardens, it will be possible to contribute to gardens' vitalization to deal with changes in garden-related industries and people's lifestyles. Second, in current research related to smart gardens and users' experiences, the technical aspects of smart gardens are the most interesting. People value smart garden functions and technical aspects that enable a safe, comfortable, and convenient life, and subjective uses are emerging depending on individual tastes and the comfort with digital devices. Third, looking at the usage behavior of smart gardens, they are mainly used in indoor spaces, with edible plants are being grown. Due to the growing importance of the environment and concerns about climate change and a possible food crisis, the tendency is to prefer the cultivation of plants related to food, but the expansion of garden functions can satisfying users' needs with various technologies that allow for the growing of flowers. In addition, as users feel the shapes of smart gardens are new and sophisticated, it can be seen that design is an essential factor that helps to satisfy users. Currently, smart gardens are developing in terms of technology. However, the main components of the smart garden are the combination of humans, nature, and technology rather than focusing on growing plants conveniently by simply connecting potted plants and smart devices. It strengthens connectivity with various city services and smart homes. Smart gardens interact with the landscape of the architect's ideas rather than reproducing nature through science and technology. Therefore, it is necessary to have a design that considers the functions of the garden and the needs of users. In addition, by providing citizens indoor and urban parks and public facilities, it is possible to share the functions of communication and gardening among generations targeting those who do not enjoy 'smart' services due to age and bridge the digital device and information gap. Smart gardens have potential as a new landscaping space.

• Journal of agricultural medicine and community health
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• v.45 no.4
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• pp.235-244
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• 2020

Objectives: Gyeongsangbuk-do has entered a super-aged society with 20.7% of the population aged 65 and older. As of April 30, 2020, the death rate of COVID-19(3.8 people) in Gyeongsangbuk-do is higher than the national mortality rate (2.3 people), and the fatality rate of COVID-19 by age accounts for more than half of the total of 58.6%, so it is time to propose to prevent infectious diseases in the event of additional infectious disease disasters COVID-19. Methods: We collected daily data on the number of confirmed cases and deaths due to COVID-19 from 19 February to 30 April 2020. The data collected was evaluated using the SPSS 21.0 statistical package. Results: As a result of comparing the incidence and death-related factors of confirmed patients in Gyeongsangbuk-do, there were significant differences in age group (p<0.001), underlying disease (p<0.001), and residence type (p<0.033). Conclusion: Factors affecting the mortality rate of confirmed patients in Gyeongsangbuk-do have been combined with individual level factors(age, gender, underlying disease), which means individual characteristics that have existed since before the disease, and regional level factors(Type of Residence), which are external factors that enable the use of medical resources. Therefore, each local government is required to establish preventive measures considering individual and regional level factors.

• Journal of agriculture & life science
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• v.51 no.6
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• pp.89-105
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• 2017

This study utilized 32,312 records of 17 linear type and 10 conformation traits(including final scores) of Hanwoo cows in the KAIA(Korea Animal Improvement Association) ('09~'10), with 60,556 animals in the pedigree file. Traits included stature, body length, strength, body depth, angularity, shank thickness, rump angle, rump length, pin bone width, thigh thickness, udder volume, teat length, teat placement, foot angle, hock angle, rear leg back view, body balance, breed characteristic, head development, forequarter quality, back line, rump, thigh development, udder development, leg line, and final score. Genetic and residual(co) variances were estimated using bi-trait pairwise analyses with EM-REML algorithm. Herd-year-classifier, year at classification, and calving stage were considered as fixed effects with classification months as a covariate. The heritability estimates ranged from 0.03(teat placement) to 0.42(body length). Rump length had the highest positive genetic correlation with pin bone width(0.96). Moreover, stature, body length, strength, and body depth had the highest positive genetic correlations with rump length, pin bone width, and thigh thickness(0.81-0.94). Stature, body length, strength, body depth, rump length, pin bone width, and thigh thickness traits also had high positive genetic correlations.