• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.4
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• pp.374-381
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• 1983

With a view of improving the quality of sardine sausage, the processing conditions of sardine sausage used raw sardine as materials and the effects of adding soybean protein and smoke flavor on the quality of product were investigated. Optimal amounts of additives in processing sardine sausage were 1.5% of salt, 1.5% of sugar, 0.2% of monosodium glutamate, 0.2% of white pepper, 0.2% of garlic powder, 0.2% of nutmeg, 0.4% of beef extract, 0.05% of food color solution(10% mixture solution of Red 40 and Yellow 5) and 0.1~0.2% of smoke flavor(Smok-EZ, Alpha Foods Co., Ltd.) based on washed sardine meat. The results showed that the benificial effects of adding corn starch(5%), ${\alpha}$-starch(2%), soybean protein(3%) to the washed sardine meat were exhibited in the improvement of texture and acceptability.

• Philosophy of Education
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• no.63
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• pp.105-131
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• 2017

The myth reflects the human way of thinking about the world. Therefore, an important part of myth is human creation and role. This study examines the process of human creation in myth and discusses implications for education. The subjects that can be considered from the viewpoint of education are as follows. The status and role of teachers and students, the relationship between teachers and students, how to create or create humans, and the purpose and results of human creation. First, it is the position and role of the teacher. In myth, being like a teacher is a divine being that transcends human ability. In Dangun mythology, Hwanwoong or Shinwoong descended from heaven, and in the Genesis it is the Creator God. In Dangun mythology, the role of the teacher guides the way of becoming a human and provides necessary tasks. In Genesis, the image of the teacher is the Creator God. God plays the role of a teacher who prepares various environments in which learners can work. Second, the status and role of students in myths. In Dangun mythology, students are symbolized by bear and tiger. They go to the teacher with the desire to become human beings. In Dangun mythology, the student is not a passive existence but an autonomous and active image. In Genesis, the appearance of a student is a passive being created by a teacher. Third, the creation of human beings in myth can be seen in terms of educational process and method. In Dangun Myth, the beginning of education is the wish or expectation of learners. Learners eat mugwort and garlic and participate in human learning. In Genesis 1, however, there is no need for a special method, since human beings are created according to the Creator's command. Fourth, the purpose of education can be discussed through the purpose of human creation. In Dangun mythology, the purpose of education is not to live according to instinct but to become human with culture and personality. In Genesis 1, the purpose of human creation is the role of the Creator in creating and managing the world. Therefore, it is the aim of humans to manage the world in an orderly manner. The purpose of education in Genesis 2 is to enable humans to serve the world.

• Korean Journal of Soil Science and Fertilizer
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• v.36 no.3
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• pp.145-153
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• 2003

The average values of soil chemical concentration in investigation regions were pH 5.93, $25.9g\;kg^{-1}$ of organic matter, $742mg\;kg^{-1}$ of available phosphate and $44.7mg\;kg^{-1}$ of nitrate nitrogen. The number of mycorrhizal spores analysed from 1g of soil sample was 12.1 for onion, 11.7 for garlic and 10.1 for red pepper. In fractionation of soil texture, clay and silty clay showed more than 15 spores per 1g of soil. There was no relationship between spore density and soil nutrition of pH, organic matter, $NO_3-N$ and Av. $P_2O_5$. However, the number of spores was constant level independent on the concentration of soil nutrition. Spores identified in this study are as follows: Glomus clarum, Glomus intraradices, Glomus etunicatum, Gigaspora rosea and Gigaspora margarita.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.04a
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• pp.121-121
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• 2019

In Islamic dietary guidelines, Halal foods are allowed as edible blessed food. Most foods were categorized within halal for Muslims. The main point of Halal food is that foods are clean in every process and based on Halal standard which might be different in each country. Most pancreatic ${\beta}$ cells synthetize, store, and release insulin. Specific molecular, functional as well as ultrastructural traits of pancreatic ${\beta}$ cells could control their insulin secretion properties and survival phentoype. Insulin-secreting pancreatic ${\beta}$-cells are essential regulators of mammalian metabolism. In addition, the pancreatic ${\beta}$ cell plays an important role in the pathogenesis of type 1 and type 2 diabetes as improving glucose homeostasis by preserving, expanding and improving the function of this key cell type. However, the pharmacological effect of halal food has not been unclear yet, especially food habit-dependent diabetes. The aim of the this study was to determine the preventive effect of Iran plants extract (Almond, Garlic, Cumin, Ginkgo biloba, Holy basil, Psyllium, Satureja khuzistanica, Fenugreek, Green tea, Ipomoea betatas, Blueberry) on RINm5F cells and MIN6 cells as pancreatic ${\beta}$ cell line. The cytotoxicity of the extracts of Iran plants on RINm5F cells and MIN6 cells were measured by using MTT assays. The preventive effects of Iran plant extracts were measured by WST-8 cell proliferation assay on streptozotocin (STZ)-induced cell death in MIN6 cells. In presented result showed that all extract of Iran plants (0.01-10mg/ml) did not show cytotoxicity in RINm5F cells and MIN6 cells. Among non-cytotoxic extract, the protective effects could be detect in high dose concentration. These results suggest that the extract of Iran plants may serve as a potential therapy for diabetes.

• Journal of the Korean Association of Geographic Information Studies
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• v.21 no.4
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• pp.108-118
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• 2018

Recently, agricultural sector apply ICT technology such as Smart Farm to pursue innovation in the changing situation that is emerging as the fourth industrial revolution. However, this innovation requires techniques for forecasting and analyzing in various data bases and spatial information provides such infrastructure data. In this study, the cultivation area of Chinese cabbage, radish, garlic, onion, and red pepper were calculated and analyzed by year. The purpose of this analysis is to cope with sudden changes in vegetable crops and changes in cultivated area caused by weather changes to supply and demand of major vegetables and price instability. As a result of this study, spatial information based on time series information of vegetable complex will be used as efficient agricultural environment observation data, as well as interpretation of various spatial ranges such as the estimation of cultivation area using remote sensing.

• Journal of the Korean Society of Food Culture
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• v.33 no.6
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• pp.473-488
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• 2018

The purpose of this study was to review literature on beef recipes, focusing on 20 recipe books published from the late 1800s to 1990s. A total of 119 beef dry-heat cooking were recorded. The most often used cooking were as follows: roasting 54 times, skewering 35 times, stir-frying18 times, pan-frying11 times and deep frying 1 time. The culinary book that the recipes was Hangukeumsik daegwan (1997). ribs, brisket, rump, bottom sirloin, sirloin and tenderloin were used but all beef cuts were marked as 'beef.' Thus, it impossible to figure out which beef cut was used in the recipe. Chili, green onion, egg, tofu and wheat flour were used together as, while soy sauce, salt, sugar, sesame oil, ground pepper, pear juice, honey, chopped green onion, chopped garlic, ginger juice, ground sesame used as. In addition, pine nuts or ground pine-nuts were often used for garnish.

• Journal of The Korean Society of Agricultural Engineers
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• v.61 no.2
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• pp.75-83
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• 2019

Using geographical indication, a type of source identification, can effectively promote local specialty agricultural products of superior quality, by identifying the specific geographic location or origin of the produce. Agricultural products can be registered using the geographical indication by describing the product's relation to its geographical origin including the reputation and quality. However, this indication has no objective standards to qualify goods as agricultural specialty products. The purpose of this study is to suggest basic criteria to define the characteristics and criteria of agricultural specialties based on a quantitative evaluation method. To propose this basic standard, we used the proportion of arable land to denote the major production areas and the location quotient (LQ) index to grasp the extent of the specialty of a product. The results show that the average LQ values of registered agricultural products, particularly apples, pears, and garlic, are 3.26, 8.01, and 2.82, respectively. This indicates that they are more specialized than produce from other areas that have not registered for a geographical indication. Low LQ values were found in some areas with registered rice geographical indications, which are also more focused on their historical reputation as the main rice producing areas. Considering the agricultural specialty of products, the recommendation is that the producing proportion should be over 1% of the national scale and over 10% of the province scale, and the LQ value should be over 2.0. This recommendation is not a requirement, but the criteria can prove to be useful in identifying a higher range of specialized agricultural products.

• Horticulture, Environment, and Biotechnology : HEB
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• v.59 no.6
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• pp.865-873
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• 2018

Allium ochotense and Allium microdictyon are commonly known as 'Mountain garlic' and are popular, economically important species in many countries such as Korea, China, and Mongolia. Their leaves are used as culinary side dishes and in traditional medicines. In Korea, these two species are at risk of extinction due to damage to their natural habitat and thus, conservation and breeding programs are needed. However, their identification relies mostly on morphological data, which is limited and until recently, led to classifying these two species under A. victorialis. In the present study, a simple and reliable method of molecular identification was developed to distinguish A. ochotense from A. microdictyon that targets four barcoding regions: the internal transcribed spacer (ITS), the maturase K gene (matK), the chloroplast psbA-trnH intergenic region, and the ribulose-bisphosphate carboxylase large subunit gene (rbcL). Single nucleotide polymorphisms (SNPs) were found in ITS and matK regions, and species-specific primers were designed based solely on the SNP at position 680 of the ITS region that could differentiate A. ochotense from A. microdictyon. Using these primers in amplification refractory mutation system (ARMS)-PCR, A. ochotense, and A. microdictyon could be simultaneously and efficiently distinguished. This study is the first to report a simple, rapid, and efficient method for discriminating A. ochotense and A. microdictyon, indicating the utility of species-specific markers in the development of conservation and breeding programs.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.1
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• pp.1-8
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• 2021

In order to develop value-added low-salt fermented seafood with a long shelf-life, we prepared seasoned low-salt fermented Mideoduck (Styela clava) supplemented with fermentation alcohol (SME). The SME was produced by washing and dewatering shelled Mideoduck, followed by cutting and salting for 24 h at 0℃. The salted Mideoduck was seasoned and fermented with ingredients, including garlic, ginger, monosodium glutamate, red pepper, sesame, sorbitol and sugar, for 7-8 days at 0℃. After adding 3-5% fermentation alcohol, the Mideoduck was packed in a polyester container. The salinity, volatile basic nitrogen, and amino nitrogen content of the SME was 4.5%, 20.9 mg/100 g and 92.0 mg/100 g, respectively. In comparison with the control, the addition of 3-5% fermentation alcohol showed inhibitory effects of decreased freshness, texture degradation, and growth of residual bacteria. Additionally, the SME had good storage stability and organoleptic qualities when stored at 4±1℃ for 40 days. Therefore, it is suitable for commercialization as a seasoned low-salt fermented product with a long shelf-life. The total amino acid content of the SME was 11,774.5 mg/100 g, majorly comprising glutamic acid, aspartic acid, lysine, arginine, and leucine, and the free amino acid content was 506.4 mg/100 g, majorly comprising hydroxyproline, taurine, and glutamic acid.

• Advances in nano research
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• v.10 no.2
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• pp.191-210
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• 2021

To compare the antifungal effect of two nanomaterials (NMs), nanoparticles of zinc oxide were synthesized by a chemical route and zinc oxide-based nanobiohybrids were obtained using green synthesis in an extract of garlic (Allium sativum). The techniques of X-Ray Diffraction (XRD), Infrared (IR) and Ultraviolet Visible (UV-Vis) absorption spectroscopies and Scanning (SEM) and Transmission Electron Microscopies (TEM) were used to determine the characteristics of the nanomaterials synthesized. The results showed that the samples obtained were of nanometric size (< 100 nm). To compare their antifungal capacity, their effect on Cercospora sp. was evaluated. Test results showed that both nanomaterials had an antifungal capacity. The nanobiohybrids (green route) gave an inhibition of fungal growth of ~72.4% while with the ZnO-NPs (chemical route), inhibition was ~87.1%. Microstructural studies using High Resolution Optical Microscopy (HROM) and ultra-structural analysis using TEM carried out on the treated strains demonstrated the effect of the nanofungicides on the vegetative and reproductive structures, as well as on their cell wall. To account for the antifungal effect presented by ZnO-NPs and ZnO nanobiohybrids on the fungi tested, effects reported in the literature related to the action of nanomaterials on biological entities were considered. Specifically, we discuss the electrical interaction of the ZnO-NPs with the cell membrane and the biomolecules (proteins) present in the fungi, taking into account the n-type nature of the ZnO semiconductor and the electrical behavior of the fungal cell membrane and that of the proteins that make up the protein crown.