• Parasites, Hosts and Diseases
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• v.22 no.1
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• pp.30-36
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• 1984

An ultrastructural study on the mature spermatoBoa oi Cloptorchis sineitsis was carried out. For this study, the liver cukes were collected from the livers of rabbits and rats artificially infected with the metacercariae obtained from the fresh water fish, Pseudorasbora parve. Six-month old worms were used. The collected liver fiukes were washed with 0.85% saline solution and then immediately moved to cold 2% glutaraldehyde buffered with 0.1M Millonig's phosphate buffier (pH 7.4) . The materials were dissected into appropriate pieces in the fixative about 30 minutes after beginning of the fixation. Two hours later the materials containing the seminal receptacle were rinsed several times with the buffier and were secondarily fixed with cold, bugeyed 1% osmium tetroxide(OsO4) for 2 hours. The fully mixed tissue blocks Ivere dehydrated in a series of graded concentrations of acetone and were embedded in Epon 812 mixture. Thin sections obtained from LKB-5 ultramicrotome were stained with uranyl acetate and Reynold's lead citrate. Observations of the sections were carried out with JEM-100CX II electron microscope, In general, the mature sperm was long thread-like form with a sickle-shaped head. According to the longitudinal sectioned view of the sperm tail, the nucleus seemed to be spirally coiled and run a little far along the tail. The acrosome was not observed. The cytoplasm of the tail was biflagellated as usual in trematodes. Unlike other platyhelminth spermatozoa, the sperm tail of Clenorchis sinensis showed the ${\ulcorner}9+2{\lrcorner}$ in the microtubular arrangement. The mitochondria with poorly developed cristae were observed throughout the middle piece. The middle piece of the tail showed dull ladder or triangular shapes with the two flagella at the bottom. But, the principal piece of the tail was slightly flattened cylindrical shape with two aagella within the cytoplasm. The end piece was uniflagellated. It was not clearly identised whether the end piece was subdivided into two by aagellum or the lengths of the two aagella were different. The glycogen granules were rich in the cytoplasm throughout the lenght of the spermatozoa. These granules might be the energy source for the movement of the spermatosoa.

• Analytical Science and Technology
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• v.30 no.2
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• pp.57-67
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• 2017

This study was conducted to develop an analytical technique for determination of chlorite and chlorate concentrations in fresh-cut food and dried fish products by an ion chromatography/conductivity detection method using a hydroxide mobile phase. Deionized water was added to homogenized samples, which were then extracted by ultrasound extraction and centrifuged at high speed (8,500 rpm). Subsequently, a Sep-Pak tC18 cartridge was used to purify the supernatant. Chlorite and chlorate ions were separated using 20 mM KOH solution as the mobile phase and Dionex IonPac AS27 column as the stationary phase. Ethylenediamine was used as sample preservative and dibromoacetate was added to adjust for the disparity in extraction efficiencies between the food samples. The method detection limit) for chlorite and chlorate were estimated to be 0.2 mg/kg and 0.1 mg/kg, respectively, and the coefficient of determination ($r^2$) that denotes the linearity of their calibration curves were correspondingly measured to be 0.9973 and 0.9987. The recovery rate for each ion was 92.1 % and 96.3 %, with relative standard deviations of 7.47 % and 6.18 %, respectively. Although neither chlorite nor chlorate was detected in the food samples, the analytical technique developed in this study may potentially be used in the analysis of disinfected food products.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.8 no.3
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• pp.181-184
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• 1975

A aeries of experiments on the tolerance and growth of common carp, about 10 cm long in body length, in brackish water containing salinities of 2 to 20 ppt, were carried out in indoor aquariums. All fish well survived in waters containing salinities up to 12 ppt, when transfered directly from fresh water, and fairly well survived at 15 ppt, when acclimated at lower salinities before putting them into higher salinities. The temperature during the experiments was subjected to the room temperature ranging from $14^{\circ}\;to\;27^{\circ}C$. The food efficiency and growth rate were good both for alive Tubifex and pelletized dry feed at salinities from 2 to 8 ppt, but at 12 ppt the result was very poor for alive Tubifex while, for pellet feed, food efficiency was very good though growth rate was relatively low.

• Korean Journal of Human Ecology
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• v.9 no.2
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• pp.85-92
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• 2006

He purpose of this study was to provide basic data for improvement commercial kimchi quality. To examine the consciousness of commercial kimchi, college students residing in the Jeonnam area were selected and asked to questionnaires. Commercial kimchi samples used included a total of 7 kinds which were fermented for 2 week at $4^{\circ}C$. A sensory characteristics included 10 items with a 5-score scale: color, savory taste, carbonated taste, sour taste, hot taste, salty taste, bitter taste, off-flavor, texture, and overall preference. 76% of the whole student liked kimchi, especially well-fermented kimchi(43.2%) and kimchi with fermented fish(48.6%). Participants liked savory(21.6%), hot(17.1%), and crispy(14.4%) taste. Their most favorite kimchi was the whole cabbage kimchi(26.1%), wild lettuce kimchi(0.9%) and watery kimchi made of sliced radishes(1.8%) were low in preference. 56.8% of participants had no experience in making kimchi. They mainly bought commercial kimchi in grocery stores(37.8%) or shopping malls(29.7%). They pointed out the addition of artificial sweeter(35.1%), insanitation, and discredit of kimchi materials(21.6%) as problems of commercial kimchi. The sensory characteristics of commercial fresh kimchi was significantly different in color($2.6{\sim}4.1$), and hot($2.3{\sim}3.8$), and salty($2.6{\sim}3.5$) with p<0.001. The sensory characteristics of $4^{\circ}C$-fermented commercial kimchi for 2 week was significantly different in color($2.7{\sim}3.9$), and salty($2.1{\sim}4.0$) with p<0.001. It was found that color, and hot, and salty taste had the greatest effect on the overall preference in non-fermented kimchi, and color and salty taste, in 2 week fermented kimchi

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1220-1225
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• 1999

Differences in carotenoid composition in the integument of Korean bittering, Cheilognathus signifer and bride bittering, Rhodeus ukekii which are Korean native fresh water fish were compared. Total ca rotenoid contents in the integument of wild Korean bittering was 2.11mg% and composed of 42.6% zeaxanthin, 12.1% diatoxanthin and 12.1% lutein epoxide which are predominant carotenoids and 10.3% cynthiaxanthin, 8.3% zeaxanthin epoxide, 6.4% lutein and 1.5% cryptoxanthin which are minor carotenoids. Total ca rotenoid contents in the integument of wild bride bittering was 4.99mg% during a spawning period but after the spawning period it was decreased to 4.17mg% and carotenoid composition of bride bittering during the spawning period was 46.7% zeaxanthin, 26.5% diatoxanthin and 12.3% lutein which are predominant carotenoids, and 6.2% zeaxanthin epoxide, 3.1% cynthiaxanthin, 2.9% cryptoxanthin and 0.7% canthax anthin which are minor carotenoids. These results indicated that the carotenoid composition of bride bittering during spawning period was very similar to that of Korean bittering and carotenoid composition of bride bittering after the spawning period was 30.5% diatoxanthin, 21.5% cynthiaxanthin and 16.8% zeaxanthin which are predominant carotenoids and 14.0% cryptoxanthin, 11.3% lutein and 3.4% can thaxanthin which are minor carotenoids, indicating that after the spawning period, the content of zeaxanthin was decreased while that of cryptoxanthin and cynthiaxanthin was increased as compared to that of the spawning period. Total carotenoid contents in Korean bittering and bride bittering was relatively higher than that in other species of cyprinidae whereas composition of the carotenoid was similar.

• Parasites, Hosts and Diseases
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• v.45 no.3
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• pp.219-223
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• 2007

A case of Diphyllobothrium latum infection in a 49-year old man is described, and diphyllobothriasis latum in the Republic of Korea is briefly reviewed. An incomplete strobila of a tapeworm, 95 cm in length, without scolex and neck, was spontaneously discharged in the feces of a patient. On the basis of morphologic characteristics of the worm and eggs, the worm was identified as D. latum. The patient was successfully treated with a single dose (15 mg/kg) of praziquantel. The most probable source of infection was salmon flesh according to the past history of the patient. The first case of D. latum infection was documented in 1971, and this is the 43rd recorded case in the Republic of Korea. The 43 cases were briefly reviewed. The patients' main complaints were gastrointestinal troubles, such as mild abdominal pain, indigestion, and diarrhea, and discharge of tapeworm segments in the feces. The suspected infection sources included raw or improperly cooked flesh of fresh or brackish water fish, including the perch, mullet, salmon, and trout.

• Preventive Nutrition and Food Science
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• v.7 no.2
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• pp.201-206
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• 2002

Findings from European and American studies have indicated such health behaviors as smoking, drinking, lack of exercise, and insufficient intake of grains, fruits and vegetables as risk factors for hypertension. However, because dietary pattern and health behaviors of Korean differ from people of other countries, the risk factors for Koreans could be different. Therefore, the aim of this study was to identify food consumption patterns and health behavior characteristics of Korean hypertensive adults. Data on food consumptions and other health behaviors such as smoking, drinking, and exercise together with development of hypertension were collected from 597 persons aged 20 to 69 years in a local community. The first stage of analysis utilized cluster analysis to aggregate individuals into different health behavior and food consumption groups. Four health behavior groups were characterized by passive cluster, smoker cluster, fitness cluster and drinker cluster. Food consumption patterns of the subjects were also aggregated into 4 different clusters: dairy cluster, grain & vegetable cluster, fruit cluster, and fish & meat cluster. Then univariate analysis was followed to identify the variables associated with hypertension. The final stage of analysis was the identification of the relative importance of the variables selected from the univariate analysis on hypertension, using multiple logistic analysis. The results showed that heavy drinking was the most significant health behavior associated hypertension, which was similar to the findings in European and American studies. However, unlike the findings from foreign studies, grain and vegetable consumption appeared to be a risk factor for hypertension. A possible reason for the contradictory results between Korean and Western studies may be the dependence of Koreans on white rice as the major staple food, and/or the frequent consumption of salted vegetables, rather than fresh vegetables as is customary in Europe and America.

• Parasites, Hosts and Diseases
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• v.26 no.3
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• pp.199-206
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• 1988

An epidemiological study was performed to know the infection status of 5. hortense among the human residents and fish intermediate hosts in Chongsong·gun, Kyongsangbuk·do. Out of 263 people examined, 59(22.4%) were positive for the eggs of E. hortense. Total 152 fresh water fishes (9 species) were ellamined, and Odentobutis obscura interrupts, Misgurnus an- guiIZicaudatus and Squalidus coreanus were found to harbour the metacercariae of E. hortense. Juvenile or adult E. hertense were expelled from 35 out of 54 cases treated with pragiquantel. The number of worms Per individual ranged from 1 to 649, with the average burden of 51. The eosinophil count of infected persons ranged 1∼24% (6% in average). The number of eggs per day Per worm (EPDPW) in human host was estimated about 1,478. The results showed that Chongsong-gun is an endemic area of E. hortense.

• Journal of the Korean Society of Food Culture
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• v.18 no.4
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• pp.379-395
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• 2003

Regional foods is influenced by weather, local and social environment etc. The purpose of this study was to understand that regional foods in the middle of Chosun Dynasty through Domundaejac. Some of representative dishes of the Hansung and Kyonggi-do Area is duck(rice cake) of seasonally celebrated days, hangua(korea confectionary) and rice wine. Typical foods in Chungchong-do Area is included persimmon, jujube, watermelon and wax gourd. Some of the well-known food in Kangwon-do Area is pear, bangpungchuk(gruel), sukebyung(rice cake), woongjijunggua(korea confectionary) and sanat-kimchi(picked mustard leaves and stem) that is seemed characteristics of mountainous section. Some of the famous dishes in Cholla-do Area is backsanja(korea confectionary), tea, chuksun kimchi(bamboo shoot pickle), citrus fruits and ear shell. Kyongsan-do Area ia famous persimmon, bamboo fruit, dasik(korea confectionary) and yakban(glutinous rice cake). Hwanghae-do Area is famed pear and choshi as assumed the eatly form of gochujang(thick soypaste mixed with red pepper). Representative dishes are deljjuk(blue berry), herring, sangat-kimchi(picked mustard leaves and sterm) in Hamgyong-do Area and daemandu(big dumpling) in Pyongan-do Area. The coast area is famous for using lots of sea food. Fresh seafood is consumed raw, and clams, fish and seaweed are liberally added to soups and other dishes. The East coast is catched salmon, flatfish, codfish, sandfish and mackerel The West coast is catched yellow corvenia, lobster, tiny shrimp and large-eyed herring. The South coast is catched sea mussel, codfish and laver.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.294-303
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• 2008

The purpose of this study was to investigate middle school students` perceptions on foodborne illness prevention in relation to their personal hygiene practices. The survey was administered in July, 2007 at one middle school, with a total of 390 students participating. The self-completed questionnaire consisted of several questions regarding the students` awareness of foodborne illness, perceptions of foodborne illness prevention, and personal hygiene practices. T-tests were used to identify the differences in their perceptions of foodborne illness prevention based on gender and Chi square tests were used to identify the relationships between their perceptions of foodborne illness prevention and personal hygiene practices. Eight percent of the respondents experienced foodborne illness at least once a year and 33.8% of them have stopped eating certain foods due to anxiety towards foodborne illness. The students perceived school foods (26.0%) and street foods(17.9%) as the main sources of foodborne illness, and dairy products(20.0%) and fresh fish (19.7%) were considered foods having the greatest potential for causing foodborne illness. Many students were aware of Escherichia coli O157(43.1%) and Hepatitis A(23.3%), but only a few recognized Clostridium botulinum(4.1%) and Salmonella(7.9%), even though these are major foodborne illness-causing pathogens. The students considered foodborne illness prevention very important(mean = 4.33); also, the results showed that many washed their hands 3-4 times (34.1%) and 5-6 times(29.2%) per day. Hand washing frequency was significantly related to the perceived importance of personal hygiene practice as well as to education on safety and sanitation. However, the students` perception on the importance of personal hygiene practices were not significantly different based on having received safety and sanitation education. Ultimately, these results will be used to develop guidelines for effective education on safety and sanitation.