• Korean journal of food and cookery science
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• v.32 no.6
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• pp.791-799
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• 2016

Purpose: The objective of this study was to determine the effects of genetically modified (GM) food promotion and education through the blog. Methods: Education program for consumer-oriented GM foods by the blog was developed and survey was performed by the visitors for totals of twelve weeks. The blog was formed by information (definition, mark etc.) offering style and named as "Correct knowing of genetically modified organisms (GMO)." Event was held to enhance the promotion of the blog from the week 9 to week 12. Results: Visitors of the final week increased 4 times, as compared to those of the starting the event week 9. Most of the 138 consumers (94.5%) did not have prior GMO education experience. The 97 consumers aged 20 years old showed significantly the highest ratios in the experience of blog or website (p<0.01). Comparing before and after the blog education, notification on GM foods and willingness to buy GMO products, the benefit of GMO, willingness to check GMO mark when buying GMO products showed positive change of GM foods (p<0.05). Conclusion: Over 80% answered that the blog helped to understand the GM foods. Thus, we conclude using blog is effective way of GM food promotion and education and continuous efforts are needed to maintain an active blog for the consumer's rights of knowledge about GM foods.

• Korean Journal of Human Ecology
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• v.7 no.1
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• pp.113-129
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• 2004

This study was pursued to examine the differences in housewives' willingness of buying genetically modified(GM) Food by the basic knowledge and recognition toward GMO. The results could provide a basic information for the consumer education and consumer policy about genetically modified food. The final 723 observations collected using a questionnaire were analysed by frequency, percentage. mean, standard deviation, t-test.$X^2$. ANOVA. and duncan-test using the SPSS/WIN 10.0 programs. The main results were following (1) Consumers' basic knowledge about GMO was too low to understand or interpretate information regarding GM food which was provided or would be provided. So consumers education for very basic biology should be offered for consumer to understand and interpretate various information about GM food is provided. (2) Consumers didn't trust GM food information provided by government. however they wanted government to provide information regarding GM food. (3) The more basic biology knowledge consumer has, the better recognition of GM food and the higher possibility that they eat consumer has.

• Journal of Food Hygiene and Safety
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• v.18 no.1
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• pp.6-13
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• 2003

Various kinds of genetically modified organisms (GMO) and processed foods have been developed during recent years. Genetically modified organisms can be classified into several groups as their development methods. Generally, GMO has three foreign DNA regions such as gene expression adjustment region(Promoter), termination region (terminator) and structure gene. Detection of these regions can be done particularly by polymerase chain reaction (PCR). PCR-based detection can virtually be performed for any GMO within short of time. The most important prerequisite for the application of PCR-based detection is to decide abstraction method of efficient nucleic acids. Specially, in the case of processed food, because nucleic acids of foodstuffs are damaged by heat treatment (sterilization), pressure and fermentation, DNA must be extracted ken the samples prior to PCR analysis. Although many DNA extraction protocols are available, they have rarely been compared in a comprehensive method. In this study low widely used commercial and non-commercial DNA extraction methods-DNeasy$^{TM}$, Wizard$^{TM}$, CTAB, phenol/chloroform system-were compared with respect to the quality and yield of nucleic acids and insertion genes.nes.

• Agrochemical news magazine
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• v.21 no.8 s.161
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• pp.10-13
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• 2000

• Journal of the Korean hospital association
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• v.30 no.4 s.272
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• pp.4-8
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• 2001

• Proceedings of the Optical Society of Korea Conference
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• 1997.08a
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• pp.31-31
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• 1997

• Food Science and Industry
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• v.41 no.2
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• pp.30-34
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• 2008

• Food Science and Industry
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• v.41 no.2
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• pp.35-38
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• 2008

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.8
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• pp.1062-1068
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• 2009

Diacylglycerol (DAG) were synthesized by enzymatic esterification of glyceryl monooleate (GMO) and conjugated linoleic acid (CLA) in a shaking water bath. The reaction was catalyzed by Lipozyme TLIM (immobilized lipase from Thermomyces lanuginosa). Effects of reaction time, molar ratio, enzyme road and molecular sieves were studied. Results of normal-phase high performance liquid chromatography (NP-HPLC) analysis were performed. At 1:1, 2:1 and 3:1 (GMO : CLA) molar ratio and Lipozyme TLIM of 20% amount, DAG were produced in 42.6, 54.4 and 54.6 area% in 1 hr, respectively. When different Lipozyme TLIM amounts (2, 5, 10, 20%) were used with 2:1 (GMO : CLA) molar ratio, DAG were produced 21.4 (24 hr), 51.7 (12 hr), 56.2 (6 hr) and 54.4 (1 hr) area%, respectively. The reaction in the absence of molecular sieves increased DAG contents. The maximum DAG concentration conditions were obtained with molar ratio of 2:1 (GMO : CLA), lipase concentration of 10% (of substrate), 10% molecular sieves and reaction time of 6 hours at 55$^{\circ}C$. Under this reaction condition, produced DAG-rich oil was composed of 69 area% DAG, 7.9 area% TAG, 2 area% FFA, and 21.1 area% MAG.

• Archives of Pharmacal Research
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• v.26 no.10
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• pp.880-885
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• 2003

Research in this paper focuses on the kinetic evaluation of swelling of the liquid crystalline phases of glyceryl monooleate (GMO). Swelling of the lamellar and cubic liquid crystalline phases of GMO was studied using two in vitro methods, a total immersion method and a Franz cell method. The swelling of the lamellar phase and GMO having 0 %w/w initial water content was temperature dependent. The swelling ratio was greater at $20^{\circ}^C than 37^{\circ}^C$ . The water uptake increased dramatically with decreasing initial water content of the liquid crystalline phases. The swelling rates obtained using the Franz cell method with a moist nylon membrane to mimic buccal drug delivery situation were slower than the total immersion method. The swelling was studied by employing first-order and second-order swelling kinetics. The swelling of the liquid crystalline phases of GMO could be described by second-order swelling kinetics. The initial stage of the swelling (t < 4 h) followed the square root of time relationship, indicating that this model is also suitable for describing the water uptake by the liquid crystalline matrices. These results obtained from the current study demonstrate that the swelling strongly depends on temperature, the initial water content of the liquid crystalline phases and the methodology employed for measuring the swelling of GMO.