• Journal of Nutrition and Health
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• v.42 no.2
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• pp.171-182
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• 2009

This study was performed to investigate socioeconomic factors relating to obesity and inadequate nutrient intake in women in low income families residing in Seoul. The subjects were 125 women (aged 41-87 y) recruited from the local health center for free health examination for low income families. The socioeconomic status such as educational level, income level, and housing condition were poor. For subjects aged less than 65 years, the prevalence of obesity was 44% based on BMI (${\geq}\;25\;kg/m^2$), 48% based on WHR (${\geq}\;0.85$), and 50% based on waist circumference (${\geq}\;80\;cm$) and for those more than 65 years, these were greater and 57%, 81%, and 79%, respectively. The main food sources of daily diet were vegetables, grains, and fruits. Energy and other nutrient intake was not adequate for all subjects and the inadequacy was more profound in the elderly, showing percentages of subjects whose intake was less than EAR were greater than 50% for all nutrients except for iron and below RI were also greater than 50% for all nutrients. The prevalence of obesity and nutrient inadequacy were not associated with socioeconomic status in subjects aged less than 65 years, however, obesity was associated with household income and nutrient inadequacy was related to education (vitamin A) and housing status (protein, phosphate, and iron) in the elderly. After adjustment for ages, in the elderly, OR for obesity (BMI ${\geq}$ 25, OR = 12.601; 95% CI = 2.338-67.911) and central obesity (WC ${\geq}$ 80 cm, OR = 4.778; 95% CI = 1.103-20.696) were greater in subjects who earned less than 500 thousand Won per month than who earned more. For inadequate nutrient intake, the OR for inadequate intake of Vitamin A (OR = 4.555; 95% CI = 1.491-13.914) was greater in subjects with no education than those educated. Subjects without her own house had greater risk for inadequate intake for protein (OR = 3.660; 95% CI = 1.118-11.981), phosphate (OR = 3.428; 95% CI = 1.157-10.158), and iron (OR = 3.765; 95% CI = 1.205-11.766) than subjects possessing her house. In elderly females in low income families, the socioeconomic status was associated with the risk for obesity (income level) and inadequate nutrient intake (education level and housing status). More attention on these groups should be given for prevention of obesity and inadequate nutrient intake.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.1
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• pp.52-59
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• 1986

As one of trials to process instant sardine foods which can be preserved at room temperature, three kinds of products were prepared as seasoned-dried product (control, C), liquid smoked seasoned-dried product(S) and antioxidant treated seasoned-dried product(E), and their processing conditions and quality stability during storage were examined. Raw sardines were dressed, steamed and then filleted. The sardine fillets were seasoned with the mixed seasoning solution containing $28.0\%$ of sorbitol, $14.0%$ of sugar, $5.6\%$ of table salt, $1.8\%$ of monosodium glutamate, $0.6\%$ of garlic powder and $50.0\%$ of water at $5^{\circ}C$ for 15 hours, and dipped for 45 seconds in $10\%$ Smoke-EZ solution. After liquid smoking, the seasoned and liquid smoked sardine fillets were dried at $45^{\circ}C$ for 4 hours, vacuum packed in laminated plastic film bag(polyester/casted polypropylene= $12{\mu}m/70{\mu}m,\;15{\times}16cm$), and finally pasteurized in water at $95^{\circ}C$ for 30 minutes. The results obtained from chemical and microbial experiments during storage are as follows : the moisture contents, water activity and pH of the products showed little change, and VBN of them slightly increased during storage. The TBA value and POV of the products (E, S) were lower than those of control product(C) considerably. In color values, L value (linghtness) decreased while a and b value (red and yellow) revealed a tendency to increase during storage. The fatty acid composition of the products were similar to those of raw sardine, the predominant fatty acids were 16:0, 20:5, 18:1 and 22:6. The products (E, S) have a good preservative effect on highly unsturated fatty acids during storage. Viable cell counts of those products were negative and histamine contents were less than 2.0 mg/100 g. Among the texture profiles, hardness, elasticity and cohesiveness of the products slightly decreased during storage. Judging from the sensory evaluations, liquid smoked seasoned-dried product(S) was the most desirable, and the products could be preserved in good condition for 40 days at $25{\pm}3^{\circ}C$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.4
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• pp.316-324
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• 1985

Vacuum-packed and seasoned smoked-dried products of red squid, Ommastrephes bartrami, caught in the Northern Pacific Ocean, were prepared and stored at room temperature for 90 days to test their keeping quality. Defrosted squids were eviscerated, skinned, and cut. The mantle meats were flavored with seasoning powders prepared from sugar, sorbitol, salt, monosodium glutamate, or smoke flavor (Smoke-EZ, Alpha Foods Co., Ltd.). After seasoning, the mantle meats were dried at $45^{\circ}C$ for 7 hours, vacuum packed in plastic film bags, and pasteurized in water at $95^{\circ}C$ for 30 minutes. Three kinds of products were prepared : control products (seasoned-dried), solid smoked seasoned-dried and liquid smoked seasoned-dried. The moisture level, water activity, color value (L, a and b value), texture, and viable cell counts of bacteria in these products were determined during storage at room temperature, $5^{\circ}C\;and\;35^{\circ}C$, respectively. The results showed that the products could be preserved at good condition for 90 days though they developed pale brown color during storage. The contents of free amino acids, nucleotides and their related compounds, and the compositions of fatty acids of raw squid and smoked products were analysed. In the amino acids, arginine, taurine, glycine and proline were abundant in raw and smoked products. The contents of hypoxanthine of raw and smoked products were higher than the other nucleotides and their related compounds. In fatty acid compositions of raw and smoked products, the dominant fatty acids were docosahexaenoic acid (22:6), hexadecanoic acid(16:0) and eicosapentaenoic acid (22:5).

• Korean Journal of Animal Reproduction
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• v.26 no.1
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• pp.61-68
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• 2002

The present study was examined effects of aesculetin and $O_2$concentrations on in vitro development of Hanwoo (Korean Native Cattle) embryos derived from in-vitro matured and fertilized (IVM-lVF) oocytes. The oocytes were cultured for the first 40~44 h after in vitro fertilization, then embryos of 2 to 8 cell stages were cultured under the different culture conditions for another 6 days. In experiment 1, the higher rates of morulae and blastocysts were produced in 5% $O_2$, than in 20% $O_2$(P＜0.05). There was significantly (P＜0.05) higher in embryos cultured with 1 $\mu\textrm{g}$/$m\ell$ than with 0, 5 and 10 $\mu\textrm{g}$/$m\ell$ of aesculetin. In experiment 2, the proportions of embryo developed with blastocysts and morulae plus blastocysts in 5% $O_2$, again was significantly (P＜0.05) higher in 20% $O_2$, during the culture with aesculetin and/or taurine. In the 5 and 20% $O_2$atmosphere, the inclusion of 1 $\mu\textrm{g}$/$m\ell$ aesculetin or 2.5mM taurine increased significantly (P＜0.05) the percentages of blastocysts and morulae plus blastocysts. In experiment 3, in medium with aesculetin plus PDGF and taurine plus EGF than other treatment groups, significantly (P＜0.05) higher developmental rates were obtained. Number of blastomere in balstocyst stage were also higher in medium with that than without aesculetin. However, there were no significant differences in all culture conditions. In experiment 4, the proportions of embryo developed to the morulae and blastocyst stages were significantly (P＜0.05) higher rates in medium with natural and commercial aesculetin than in control medium. No significant differences, however, were observed in between natural (71%) and commercial (70.0%) aesculetin. Number of blastomere in blastocyst stage were also higher in medium with natural and commercial aesculetin than in control medium. However, there was no effect on the number of blastomeres by these treatment. These data indicate that preimplatation embryos are very sensitive to condition that can cause oxygen concentration and show that efficiency role of aesculetin for improving bovine embryo development in vitro.

• Korean Journal of Environmental Biology
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• v.38 no.1
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• pp.127-136
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• 2020

This study was conducted to investigate the population characteristics of Nile tilapia (Oreochromis niloticus) in the Daegu Metropolitan City thermal effluent stream (Dalseo Stream) from January to November 2019. The collected fish were identified as 4,247 individuals of 20 species from a total of eight families. The dominant species was O. niloticus with 1,306 individuals and a high relative abundance (30.75%). The water temperature of Dalseo Stream was maintained above 10℃ throughout the year, which means that O. niloticus could inhabit it even in winter. The length-weight analysis showed a regression coefficient b of 3.1496, and a condition factor (k) of 0.0025 with a positive slope. Comparing the water temperature of Dalseo Stream and the total length of O. niloticus per investigation period, the 0-age individuals appeared May 29 when the water temperature was maintained above 22℃. In conclusion, the thermal effluent of Dalseo Stream allowed O. niloticus to survive in winter and maintain stable growth conditions and life cycles. The results of this study will inform ecological information on O. niloticus, which suggests that river management efforts should consider the management of O. niloticus populations for the conservation of fish species diversity.

• Journal of The Korean Society of Grassland and Forage Science
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• v.6 no.1
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• pp.31-37
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• 1986

In order to study the possibility of grassland improvement by spring sowing in the forest, microenvironmental conditions, emergence, percentage of grasses and weeds, root weight and dry matter yield of grasses were investigated. Two field sites (forest grassland and full-sunlight grassland) and two sowing times (March 20 and April 10) were assigned. The condition of the forest grassland was area of pine trees with 50% shading, and the experiment was performed at the Livestock Experiment Station in Suweon, 1984. The results obtained are summarized as follows: 1. For germination and early growth of grasses, full-sunlight grassland was more advantageous than forest grassland. Growth after that stage, on the other hand, forest grassland was more suitable. Especially, during dry and high temperature season, temperature of soil surface and underground in the forest grassland were decreased by $6-7^{\circ}C$ and $3-4^{\circ}C$ each other, compared with those of the full-sunlight grassland. Also soil moisture content was continuously higher in the forest grassland. 2. At March 20 sowing the emergence time in the full-sunlight grassland was shortened by 8 days, compared with that of the forest grassland. In case of sowing on April 10, however, there was no difference between two grassland sites. 3. Grasses grown in the forest was more prostrate and leaves from them decayed more, compared with those of the full-sunlight grassland. 4. The percentage of grasses in the forest grassland was 80 to 85 %, on the other hand, that of the full-sunlight grassland was only 15 to 20 %. And the percentage of grasses tended to be high in the plot of early sowing time. 5. Dry root weight and root length of grasses grown in the forest were inferior to those of the full-sunlight grassland (P<0.05), but there was no significant difference between two sowing times. 6. Dry matter yield of grasses was significantly higher (P<0.05) in the forest grassland than in the full-sunlight grassland, and yield was influenced by sowing time. Higher yield (4,011 kg/ha) was produced in the plot of the forest grassland with early spring sowing. 7. From above results, it is suggested that grassland improvement by spring sowing in the forest is possible, and it is desirable to sow in early spring.

• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.15-21
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• 2013

This study investigated the oxidative stability of oils when dough was fried under a lower pressure than the ambient atmosphere. The pressure during the frying process was controlled at measures of 760, 560, 360 or 160 mmHg. The oil containing the dough was heated at $180^{\circ}C$ for 48 hours. Rancidity values, including acid value, peroxide value, fatty acid analysis, color changes, and browning of oil samples, were measured every 8 hours. As the frying process continued at all 4 pressure levels, the acid values (AV) increased. However, compared to the other pressure levels, the increase in AV was the least at 160 mmHg. In addition, the peroxide value at 160 mmHg was only 0.81 meq/kg compared to 1.52 meq/kg at 760 mmHg. For all pressure levels, stearic acid, oleic acid, ${\omega}$-6 linolenic acid were increased, while linoleic acid and ${\omega}$-3 linolenic acid were decreased. In terms of color, a-values representing redness were decreased, whereas b-values were increased as the frying proceeded. These results revealed that the oxidation of frying oil was decreased under reduced pressure condition. Thus, the usage of frying oil may be extended, owing to less oxidative concerns. This leads to a lower cost to the manufacturer, and furthermore, helps the environment by reducing industrial wastes.

• Weed & Turfgrass Science
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• v.4 no.3
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• pp.219-224
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• 2015

This study was conducted to evaluate the effect of herbicidin, new natural herbicidal substances, derived from soil actinomycetes Streptomyces scopuliridis. Several weed species were subjected to examine the germination inhibition and herbicidal activity at the concentration from 100 to 2,000 ppm. There was no selectivity in germination inhibition and herbicidal activity against crops. Germination of Echinochloa oryzoides, Digitaria ciliaris, Abutilon theophrasti and Amaranthus retroflexus was inhibited completely when 7.81 ppm of extract was treated in petri dish. Pre-emergence application of herbicidin in soil condition showed low inhibition against weeds. However, post application of herbicidin in green house resulted in the necrosis of weeds at the concentration of 2,000 ppm. A. retroflexus was sensitive to herbicidin at the low concentration of 62.5 ppm, whereas E. oryzoides was tolerant to lower concentration of herbicidin until it became withered at the concentration of 2,000 ppm. In conclusion, herbicidal substances derived from S. scopuliridis herbicidin, which is consisted with herbicidin A and B, have dominant effect on germination and growth inhibition. On the other hand, herbicidin was insufficient to control gramineous weeds. In future, it will be needed to develop the combination of herbicidin with other herbicide or compounds to control gramineous weeds as well.

• Food Science of Animal Resources
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• v.28 no.1
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• pp.51-58
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• 2008

This study was performed to evaluate the physico-chemical properties of fermented sausages containing probiotic starter cultures (LK-30 plus, Lactobacillus plantarum 155 and 167, and Pediococcus damnosus L12) with reduced fat levels, and to determine the optimum condition for the manufacture of these products. Although low-fat fermented sausages were reduced fat content at the amount of 90% and the ripening time by 1-2 weeks, as compared to regular-fat counterpart, they became harder and had many winkles outside due to the extreme drying. In addition, fat level in fermented sausages affected the composition and shear force values. During ripening, pH, lightness and yellowness values tended to decrease, however, microbial counts of inoculated lactic acid bacteria were increased up to $10^8-10^9cfu/g$ within 3 days and remained constant thereafter. Low-fat fermented sausages had higher microbial counts than regular-fat ones. Although the inoculated probiotic starter cultures alone had the functional properties, such as cholesterol reduction, anti-high blood pressure and antimicrobial activity, they did not have distinctive characteristics in the fermented sausages. Based on these results, the low-fat fermented sausages were successfully manufactured, but a little bit increased fat level and improved functional properties in the fermented sausages would be required to have better quality as compared to regular-fat counterparts.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.56 no.3
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• pp.233-243
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• 2011

This experiment was conducted to investigate the effect of future climate change on growing period and temperature in different rice maturity types as global warming progressed, where Odaebyeo, Hwaseongbyeo, Ilpumbyeo were used as a representative cultivar of early, medium, and medium-late rice maturity type, respectively, and A1B scenario was applied to weather data for future climate change at 57 sites in Korea. When cropping season was not adjusted to climate change, entire growing period and growing temperature were shorten and risen, respectively, as global warming progressed. On the other side, when cropping season was adjusted to climate change, growing period and temperature after heading date were not changed in contrast to growing period and growing temperature before heading which were more seriously shortened and risen as global warming progressed than in not adjusted cropping season. It is supposed that adjusting cropping season to climate change can alleviate rice yield reduction and quality deterioration to some degree by improving growing temperature condition during grain-filling period, but also still have a limit such as seriously shortened growing period indicating that there need to develope actively new rice cultivation methods and varieties for future climate change.