• Journal of Practical Agriculture & Fisheries Research
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• v.14 no.1
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• pp.107-115
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• 2012

In juvenile size, the maximum clearance rate and ingestion rate were 15mm, which is the 70.8 mL/h, 4245.0×104cells/h, respectively. But the lowest clearance rate and ingestion rate were found at 5mm, which is the 4.1 mL/h, 246.0×104cells/h, respectively. The highest clearance rate and ingestion rate of AFDW seen at 7.5mm, with 3.3 mL/mg AFDW/h, 196.0×104cells/mg AFDW/h, respectively. According to the results of water temperature, clearance rate and ingestion rate were lowest at 10℃, showing the 0.3 mL/h, 20.3×104cells/h, respectively. The highest clearance rate and ingestion rate were 25℃, which is the 16.6 mL/h, 993.4×104cells/h, respectively. But in 30℃, clearance rate and ingestion rate decreased to the 12.9 mL/h, 772.6×104cells/h, respectively. With respect to the food density, the experiment groups with 30×104 cells/mL and 240×104 cells/mL showed the clearance rate of 21.1 mL/h and 2.3 mL/h, respectively. But the experimental group with 120×104 cells/mL or more showed decreased clearance rate. While, the maximum ingestion rate was at 60×104 cells/m, showing the 876.2×104cells/h.

• Korean Journal of Clinical Laboratory Science
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• v.54 no.1
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• pp.23-27
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• 2022

Disposable wet wipes provided by general restaurants in the Jeju Special Self-Governing Province were evaluated for compliance with the labeling requirements and the degree of bacterial contamination set by the Ministry of Food and Drug Safety. Of the 32 types of disposable wipes, five types of disposable wipes did not indicate the name and location of the business office of the manufacturer. Only 12 types of wet wipes were marked with the date of manufacture and expiration date. Bacterial contamination was seen in 9 types of wet wipes through bacterial culture but these were absent in the remaining 23 types (71.9%). The results of the antimicrobial susceptibility test for the 9 identified strains showed no methicillin-resistant coagulase-negative staphylococci (MRCNS) or multidrug-resistant bacteria. Through this study, it is recommended that the date of manufacture and expiration date must be indicated on the surface of disposable wet wipes designated as hygiene products, and clean uncontaminated wet wipes must comply with storage standards. In addition, the results are expected to contribute to the enhancement and improvement of hygiene management supervision, personal hygiene management, and an improvement in national health.

• The Korean Journal of Franchise Management
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• v.9 no.3
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• pp.7-18
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• 2018

Purpose - Consumers have a variety of strategies to find information about restaurants they want to visit. Consumers can search for and use information from a variety of sources before purchasing a product or service. The development of the Internet has made that consumers could access various informations easily. Therefore, this study classified commercial information provided by restaurants, public information shared by other unknown consumers, and personal information shared by customers' personal experiences or friends/family. This study is information sources influence on enjoyment, attitude and visit intention. Research design, data, methodology - In order to verify the research hypothesis, this study created questionnaires for each variable. Hypothesis analysis data were collected through surveys. In order to develop research hypotheses for this study, the scales was developed. The survey was conducted by an online survey company. Among the online panels owned by survey company, those who have visited restaurants through at least one of the 11 sources provided in this study within the last 3 months were surveyed. The survey period was 10 days from March 5 to 14, 2017. A total of 1,500 e-mails and messages were sent back to 301 of them, and 288 were used for analysis except for 13 missing responses. The data was analyzed by using SPSS 21.0 and AMOS 21.0. Results - As a result of analysis, commercial and personal information have a positive effect on enjoyment, but general information did not affect enjoyment. In addition, personal information has a positive effect on attitude, but commercial information and general information did not affect attitude. It was found that commercial information influenced attitude by mediation of pleasure, and pleasure had no significant effect on visit intention. Finally, attitude has a significant effect on visit intention. Conclusions - The restaurant needs to provide accurate information through its homepage or brochure. Accurate information that is not exaggerated can save customers's the cost of believing on a restaurant and the cost of searching for other information. The restaurant which provides unfaithful advertisement would be excluded from customer's choice because customers perceive it as a unreliable restaurant. The marketing of restaurant should be carried out through customer-oriented for the visit of customers. And restaurants need to provide optimized services to their first-time customers in order to increase their revisit.

• Journal of Marine Bioscience and Biotechnology
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• v.15 no.2
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• pp.41-48
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• 2023

The objective of the present study was to improve the biomass productivity of newly isolated freshwater green microalga Parachlorella sp. This was accomplished by culture conditions optimization, including CO₂ concentration, superficial gas velocity, and light intensity, in 0.5 L bubble column photobioreactors. The supplied CO₂ concentration and gas velocity varied from 0.032% (air) to 10% and 0.02 m/s - 0.11 m/s, respectively, to evaluate their effects on growth kinetics. Next, to maximize the production rate of Parachlorella sp., a lumostatic operation based on a specific light uptake rate (q_e) was applied. From these results, the optimal CO₂ concentration in the supplied gas and the gas velocity were determined to be 5% and 0.064 m/s, respectively. For the lumostatic operation at 10.2 µmol/g/s, biomass productivity and photon yield showed significant increases of 83% and 66%, respectively, relative to cultures under constant light intensity. These results indicate that the biomass productivity of Parachlorella sp. can be improved by optimizing gas properties and light control as cell concentrations vary over time.

• Journal of the Korean Applied Science and Technology
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• v.40 no.4
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• pp.710-723
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• 2023

The purpose of this study is to investigate the effect on the revisit intention and recommendation intention on the golf course selection attribute factors of Chinese golf course users using IPA. In order to carry out this study, a survey was conducted on 388 Chinese golfers, data processing and IPA analysis were conducted, and the following conclusions were obtained. First, the importance of the selection attribute was the highest in employee etiquette, and the price of restaurants and food and beverage was the highest in satisfaction. Second, as a result of the IPA matrix analysis, there were 8 selection attributes for continuous maintenance, 14 for concentration improvement, 5 for low priority, and 3 for excessive effort avoidance. Third, cost, accessibility, course facilities, auxiliary facilities, caddy expertise, and satisfaction with user management were found to affect both revisit and recommendation intentions. Since this study was limited to Chinese golfers, there may be differences in comparing the results with previous studies conducted in other countries on golf culture. Therefore, studies considering cultural diversity should be conducted in the future.

• Journal of Ginseng Culture
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• v.6
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• pp.105-115
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• 2024

Wild ginseng, grown in undisturbed forest environments, has been maintained for centuriesthrough human intervention and knowledge, leading to the development of current ginseng agriculture. The practice of ginseng farming has long been established in various regions of Korea. However, the ginseng farming specifically in Geumsan was recognized as a Globally Important Agricultural Heritage System (GIAHS) by the Food and Agriculture Organization of the United Nations (FAO) in 2018. This designation was granted after a thorough evaluation, which confirmed that Geumsan's ginseng farming met the necessary criteria, including historical importance, traditional knowledge system, agrobiodiversity, and agricultural landscape. Traditional ginseng farming in Geumsan practices the 'rotating agriculture system', a sustainable land use approach that has been developed over several cycles of long duration (10-15 years). It contains the knowledge to choose locations for cultivation that prioritize the direction of sunlight and wind circulation. Furthermore, it received significant recognition for its agricultural heritage value based on its maintenance of several traditional knowledge systems, including ancestral wisdom and knowledge regarding pre-planting field management techniques. As of December 2023, there are currently 86 locations in 26 nations that have been designated as GIAHS. Among these sites, Geumsan stands out as the first and only site in the world specifically recognized for the cultivation of ginseng crops. This historical record serves as a significant reminder of Korea's prominent position as a major producer of ginseng on a global level. This article first provides an overview of the concept of agricultural heritage, the designation criteria, and the status of the designation. It then identifies, among the GIAHS designation criteria, the agricultural heritage value of traditional ginseng farming in the Geumsan region from the perspective of local traditional knowledge systems.

• Journal of Ginseng Culture
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• v.6
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• pp.13-34
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• 2024

The abolishment of the red ginseng monopoly act by the Korean government in 1996 resulted in a drastic change in the Korean ginseng industry, leading to a significant increase in the market size and consumption of ginseng products. Red ginseng is most popular type, with approximately 74% of harvested fresh ginseng being processed into various red ginseng products. Since 1997, there has been a substantial increase in the cultivation of ginseng for production of red ginseng, which, in turn, has contributed to the proliferation of ginseng processing companies. To investigate the products of ginseng manufacturing businesses, we select 200 companies primarily engaged in ginseng processing or specializing solely in ginseng. Our survey on the status of ginseng industry covered 8 different categories. 1) Root ginseng: There were 66 companies involved in manufacturing red ginseng root, accounting for 33.0% of all surveyed companies. This was followed by black ginseng root with 36 companies (18.0%) and red ginseng fine roots with 22 companies (11%). 2) Red ginseng products: A total of 144 companies were involved in manufacturing red ginseng pouches, making it the most common product category. This was closely followed by 142 companies producing pure(100%) red ginseng extract concentrate. 3) Fermented red ginseng products: Companies producing fermented red ginseng extract concentrate products were the most numerous, totaling 26. Following this, companies producing fermented red ginseng stick and pouch products were next in line. 4) Ginseng products: There were 15 companies involved in the production of ginseng products, with the majority focusing on ginseng tea. 5) Black ginseng products: Companies producing black ginseng extract concentrate were the most numerous, with 31 companies, followed by 26 companies producing black ginseng extract pouches. 6) Taegeuk ginseng products: Only 5 companies were involved in the production of taegeuk ginseng products. 7) Fermented black ginseng, and 8) Ginseng berry products: These categories are manufactured by less than 5 companies each. However, the variety in ginseng berry products suggests the potential for future growth. In the 2000s, a trend emerged with the development of new processed products aimed at enhancing the functional components of red ginseng, and these products have captured the attention of consumers. However, this study primarily focuses on black ginseng, fermented red ginseng/fermented black ginseng, and ginseng berry products as they have exerted a significant influence on the overall ginseng industry.

• Korean Journal of Agricultural Science
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• v.18 no.1
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• pp.49-73
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• 1991

To elucidate enzymatic properties of $\alpha$-galactosidases (EC3, 2, 1, 22) from germinated soybean and Aspergillus niger changes in the enzyme activities and oligosaccharide contents during germination of soybean were determined and $\alpha$-galactosidases from germinated soybean and wheat bran culture of Aspergillus niger were purified by ammonium sulfate fractionation, ion exchange chromatography and gel filtration. Their chemical and enzymatic properties were investigated and the results obtained were summarized as follows : 1. $\alpha$-Galactosidase activity of soybean was maximized when it was germinated at $25^{\circ}C$ for 120 hours. And raffinose and stachyose in soybean were decomposed completely after 96 hours and 120 hours of germination, respectively. 2. The highest level of $\alpha$-Galactosidase activity was obtained when Aspergillus niger was grown on wheat bran medium at $30^{\circ}C$ for 96 hours. 3. Soybean $\alpha$-galactosidase was purified by 6.6 fold by ammonium slufate fractionation, ion exchange chromatography on DEAE-Cellulose and Sephadex A-50., and gel filtration on Sephadex G-150. Its specific activity was 825 units/mg protein and the yield was 2.5% of the total activity of crude extracts. 4. Aspergillus niger $\alpha$-galactosidase was purified by 23.7 fold. Its specific activity was 1,229 units/mg protein and the yield was 14% of the total activity of wheat bran culture. 5. The purified $\alpha$-galactosidases of soybean and Aspergillus niger were found to be homogeneous by polyacrylamide gel electrophoresis and by HPLC. 6. Chemical properties of the purified $\alpha$-galactosidases were : 1) The soybean $\alpha$-galactosidase was monomeric and its molecular weight was estimated to be 30,000 by SDS-PAGE whereas the Aspergillus niger $\alpha$-galactosidase was a tetrameric glycoprotein which consisted of identical subunits with molecular weight of 28,000 each.

• Korean Journal of Plant Resources
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• v.30 no.2
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• pp.213-218
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• 2017

Rice is the staple food of at least half of the world's population. Due to global warming, the weather is difficult to forecast nowadays. Therefore, it is necessary to breed various breeding to respond to such changes in the environment. This study was conducted to analyze the QTL about plant form, culm length, ear number and ear length by using 120 lines by anther culture, a cross between the Indica variety Cheongcheong and Japonica variety Nagdong. DNA marker was selected on the QTLs gene, and the following results were obtained. CNDH (Cheongcheong Nagdong Doubled Haploid) lines frequency distribution table curves about culm length, ear number and ear length exhibited showed a continuous variation close to a normal distribution. QTL analysis result, on culm length qPlL1-1 and qPlL1-2 were detected on the chromosome 1 and qPlL5 was detected on the chromosome 5. However, on ear length qPL2, qPL3 and qPL10, were detected on the chromosome 2, 3 and 10, while on ear number qPN1-1 and qPN1-2 were detected on the chromosome 1, qPN9 was detected on the chromosome 9. The QTLs related to culm length was found to chromosomes 5 and LOD scores were 3.81. The QTLs related to ear length was found to chromosomes 2 and 3 LOD scores were 7.13 and 3.20. The QTLs related to ear number was found to chromosome 9 and LOD scores were 4.27. Twenty two (22) Japonica cultivars and 12 Indica cultivars were analyzed polymorphisms, using selected 9 markers from the result about plant form analysis. RM5311, RM555 and RM8111 about the culm length, the ear length and number of ear were selected on the standard of Cheongcheong and Nagdong. Each rate of concordances about the culm length, the ear length and number of ear are 44.11%, 41.17% and 44.11%.

• Journal of Mushroom
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• v.12 no.3
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• pp.201-208
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• 2014

The separation of the bacteria inhibiting Trichoderma sp. mold, the strain causing blue mold disease that occurs frequently when cultivating mushroom while carrying out the efficient fermentation of mushroom medium, from the growth was done. In about 200 strains isolated primarily from fungus garden samples, 6 strains were secondly isolated, which had fast growth rates and a clear zone on the plate medium of SM, AM, and CM. Among the 6 strains isolated, the C-1 strain showed high enzymatic activity of cellulase, amylase, and protease, and strong antibacterial activity for the T. virens and T. harzianum, selected finally. The selected C-1 strain was identified as Paenibacillus polymyxaby the result of the identification by Bergey's Manual of Systematic Bacteriology and the analysis of the nucleotide sequence of 16S rRNA, and named as P. polymyxa CK-1. In reviewing the growth conditions of the P. polymyxa CK-1 strain, the optimum cultivation temperature was $45^{\circ}C$, and the optimum pH for growth was in the range of 6.0~7.0. Appropriate incubation time of P. polymyxa CK-1 for the growth inhibition of the fungus T. virens and T. harzianum was 22 to 36 hours. And the fungal growth was not observed, even when leaving two molds inoculated on each petri dishes, which were treated with 24 hour culture solution of P. polymyxa CK-1 strain for 10 days. As a result of studying the thermal stability of the antagonists produced by the P. polymyxa CK-1 strain, no mycelial growth of the two fungi was observed in the test group treated for 20 minutes at $60^{\circ}C$ and $100^{\circ}C$, but mycelial growth was slightly observed in the test group treated for 20 minutes at $121^{\circ}C$. As aresult of reviewing the impact of the P. polymyxa CK-1 culture medium on mushroom mycelial growth, it showed no effect on a variety of mushroom mycelial growth including enoki mushroom and shiitake mushroom.