• Asian-Australasian Journal of Animal Sciences
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• v.17 no.10
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• pp.1369-1373
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• 2004

The percentages of sperm motility and normal acrosome on the liquid boar semen diluted and preserved at $4^{\circ}C$ with lactose hydrate, egg yolk and N-acetyl-D-glucosamine (LEN) diluent were significant differences according to preservation day and incubation time, respectively. The sperm motility steadily declined from 96.9% at 0.5 h incubation to 78.8% at 6 h incubation at 1 day of preservation. However, the sperm motility rapidly declined after 4 day of preservation during incubation. The normal acrosome steadily declined from 93.3% at 0.5 h incubation to 73.8% at 6 h incubation at 1 day of preservation. However, the normal acrosome rapidly declined after 3 day of preservation during incubation. The rates of sperm penetration and polyspermy were higher in 5 and $10{\times}10^6$ sperm/ml than in 0.2 and $1{\times}10^6$ sperm/ml. Mean numbers of sperm in penetrated oocyte were highest in $10{\times}10^6$ sperm/ml compared with other sperm concentrations. The rates of blastocysts from the cleaved oocytes (2-4 cell stage) were highest in $1{\times}10^6$sperm/ml compared with other sperm concentrations. In conclusion, we found out that liquid boar sperm stored at $4^{\circ}C$ could be used for in vitro fertilization of pig oocytes matured in vitro. Also, we recommend $1{\times}10^6$sperm/ml concentration for in vitro fertilization of pig oocytes.

• Food Science and Preservation
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• v.20 no.3
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• pp.429-434
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• 2013

This study was designed to investigate the formation of ethyl carbamate (EC) during the ripening of Maesil with sugar and Soju (19.5~35% alcohol contents) using a homemade method. Maesil, sugar and Soju were purchased at ordinary market in June of 2012. The preparation of sample for analysis was conducted by method of Henry et al. The analysis of GC/MS was used SIM mode (m/z 89, 74, 62). Quantification was performed in terms of the 62 ion and was based on an internal standard procedure. Good linearity was obtained with a regression coefficient ($r^2$ = 0.993). Low detection limits (LOD) was achieved 4.31 ug/kg and recovery for alcohol was 74.8%. During 90 days, fermentation with sugar was not detected EC (under LOQ). 15 days ripened Maesil wine contained EC between non detected~32.7 ug/kg and 90 days ripened Maesil wine was 19.7~87.4 ug/kg. Higher proportion of Maesil and Soju increased EC contents. EC levels were increased 32.7 ug/kg to 87.4 ug/kg in the ratio of Maesil to 35% alcohol-Soju (1:1). In the ratio of Maesil to 35% alcohol-Soju (1:3) was increased non detected to 69.7 ug/kg. After 90 days, Maesil wine was filtered Maesil through a seive and ripened by 180 days to investigate the formation of EC compared with non filtered. Treatment of filtered, EC contents was much higher level compared with non filtered. Therefore, this result showed that alcohol contents contribute to increase EC formation more than Maesil.

• Journal of the Korean Society of Food Culture
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• v.30 no.1
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• pp.1-7
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• 2015

Traditional cuisine reflects cooking traditions shaped by political, economic, social, cultural, and environmental conditions characterized by authenticity and uniqueness. Traditional food is not only a part of our cultural heritage but also a knowledge resource. Application of food science and technology in Korean traditional foods was reviewed from six points of view, including food preservation, fermentation, changes in food materials, utilization of food functionality, and packaging and development of cooking appliances. Books from disparate times were chosen in order to cover a wide range of materials from the past to the present. Food preservation and fermentation techniques were applied to various food materials. Combination of science and skills contributes to the accessibility of diverse food materials and better quality foods. Koreans use assorted and resilient plants, which have an abundance of functional substances such as food materials. Among cooking appliances, microwave oven and refrigerator are the most innovative products with huge influences on food eating patterns as well as lifestyle. Packaging effectively reduces post-harvest preservation losses, and better packaging has technical improvements for storage and distribution. Kimchi was chosen as an example in order to study technology from the past to the present. Availability of Kimchi cabbage, enrichment of functional ingredients, identification of useful microbial species, standardization of recipe for commercialization, prevention of texture softening, introduction of salted Kimchi cabbage and Kimchi refrigerators, and packaging were reviewed. The future of traditional foods in the market will be competitive. First, traditional foods market should be maintained to protect the diversity of food materials. Secondly, tailored foods for individuals should be considered using foods with functional properties. Information on health benefits would provide insights into health and traditional food products. Third, speedy transfer of new technology to the traditional food industry is needed to ensure food quality production and new opportunities in the market. Fourth, safety of traditional foods should be ensured without sacrificing the essential characteristics of culturally important foods. Improvement of logistics, distribution, and facility should be carried out. As demand for convenience foods increases, traditional foods should be developed into products.

• Journal of Environmental Impact Assessment
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• v.3 no.2
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• pp.85-92
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• 1994

EIA has been developed as a tool for environmental protection into promulgation of the Environment Preservation Act in 1977, with the introduction of EIA concept in the Pollution Control Act amended in 1971. EIA system has been improved with the enlargement of project type, public participation, guiderline improvement, and amendment of Act and presidential decree. Also, this system has been developed to reduce adverse effects affecting environment and human beings for environmentally sound and sustainable development. This study is to analyze contents of Acts and regulations relative to Environmental Impact Assessment from 1971 to recently.

• Journal of Oriental Neuropsychiatry
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• v.12 no.1
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• pp.29-45
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• 2001

Objectives: In order to overcome psychotherapeutic problems though the theory of oriental medicine by means of the Giungoroen(至言高論-wise saying and lofty opinion). Methods: This research was done by comparing the contents of psychotherapeutic ancient clinical document with the western medical method of psychotherapy Results: 1. Inquire into the clinical document, the psychotherapy is used treatment of wide area disease inclusive of neuropsychiatric disease different from the western medicine. 2. Inquire into the method of psychotherapy, the supportive psychotherapy and behavior therapy is applied. 3. In case of psychotherapy and treatment of medicines is done at the same time, treatment of medicines followed psychotherapy. 4. A viewpoint of Yusic(唯識-vijnaptim-atra)-a field of Buddhism, possibility of psychotherapy is showed. 5. A doctor's oriental thought and oriental medical Preservation of Health view was based. 6. The change of patient's the emotion and will is focused than disease itself. Conclusion: When western medical method of psychotherapy is complemented by a oriental thought and oriental medical Preservation of Health view, the good effects is hoped in psychotherapy.

• Journal of Society of Preventive Korean Medicine
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• v.22 no.3
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• pp.73-81
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• 2018

Objectives : 'Geumnaeng method'' is a well-known folk remedy, but It has not been studied in academia. This study was conducted to review the chinese published articles on Geumnaeg method (Jinleng method) of Chinese traditional medicine. Methods : The author searched Chinese published papers from 2000 to 2018 via CNKI(China National Knowledge Infrastructure) database by using keyword 'Jinleng', 'Jinleng method', and analyzed the papers covered Jinleng method health preservation, and classified them including periods, type of study, target symptoms, and comparison between countries. Results : 17 studies were reviewed. The study of Jinleng method in China began in 2005. 8 articles (47.1%) were review articles, 4 articles (23.5%) of the case report and case series, and 5 articles (29.4%) were clinical studies. Clinical studies have increased since 2008. Most of the studies related to genital disorders and sexual function were mainly performed. There were differences between Japan, Korea and China in Jinleng method. Conclusions : Various disease and symptoms was researched with Jinleng method in China. Research in China is more active than other country. We need to increase the level of evidence of Jinleng method's effectiveness through additional studies in the future.

• Food Science and Preservation
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• v.2 no.2
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• pp.293-301
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• 1995

Quality changes of Korean native-bee honey were investigated during processing and preseration at different temperature. There were no changes of HMF(Hydroxy methyl furfural) and proline contents, color and diastase activity in Korean native-bee honey, when the honey separated from honey combs at 20$^{\circ}C$ and 40$^{\circ}C$. However, at 50 and 80$^{\circ}C$, browning of Korean native-bee honey was shown, HMF content was increased rapidly and proline content and diastase activity were decreased. There were no changes of chemical composition in Korean native-bee honey during storage at 4$^{\circ}C$ for 6 months. But color was darken and HMF content was increased slowly in Korean native-bee honey during storage at 20$^{\circ}C$. During storage at 30$^{\circ}C$ and 40$^{\circ}C$, HMF content was increased highly, proline content, diastase activity and total acidity was decreased rapidly. It is recommended that Korean native-bee honey is separated from honey comb and purified at less than 40$^{\circ}C$ and stored at 4$^{\circ}C$ through 20$^{\circ}C$.

• Food Science and Preservation
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• v.7 no.2
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• pp.233-239
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• 2000

To proceed mass production and improve its quality, we fermented potatoes using pilot system and investigated the changes in components during fermentation. After liquefaction and saccharification of potatoes by Nuruk(group I), crude enzyme(group II) and glucoamylase(group III), sugar contents in all groups were 18brix equally. However sugar contents in group(II) and group(III) after 24hrs decreased deeply to 7.2 and 8.8 % respectively, after 24hrs. Alcohol content in group(I) increased slowly and was the highest such as 6.8% after 48hrs. Fusel oils in all groups were n-propanol, isobutanol and isoamylalcohol. The major fusel oil in all groups was isoamylalcohol. At the early stage of fermentation, free sugars were glucose, maltose and lactose. Glucose decreased deeply during fermentation and at latter of the fermentation, galactose was detected in all groups. The contents of total free amino acid were 516.57~569.98 mg% in group(I), 193.97~292.11 mg% in group (II) and 186.31~270.53 mg% in group(III). The contents of aspartic acid, serine, glutamic acid, alanine, arginine, and histidine were high in all groups.

• Food Science and Preservation
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• v.18 no.1
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• pp.103-110
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• 2011

We investigated consumer perceptions of and purchase intentions for health foods. Data were collected from 454 adults over the age of 20 years living in Seoul and Gyeonggi province, from May 10 to June 5, 2010. Those that "hardly ever drink" (41.4%) were most prevalent in terms of drinking activity, whereas 80.8% of respondents did not smoke. Also, those who responded "hardly ever exercise" ranked highest; although 43.8% in fact exercised frequently. Of all respondents, 44.5% admitted to suffering slightly from stress. A total of 59.5% of respondents opined "I am healthy but I do worry about health", and "exercise" topped the list of approved (37.2% of respondents) health care methods. We also found that 83.5% of respondents claimed to have tried health foods, whereas in the case of having no taking experience, 60% had not purchased such foods because, in their view, this was unnecessary. The extent of concerns about health foods scored 3.09, and the level of purchase intentions for health food was high, with a score of 3.40. Therefore, all of government, producers, distributors, and academic researchers must provide consumers with accurate and complete information, and need to collaborate in the development of consumer education programs on health foods. This will enhance consumer interest in such foods, and empower logical choices.

• Journal of Environmental Impact Assessment
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• v.2 no.2
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• pp.95-103
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• 1993

EIA has been introduced as a tool for environment protection into promulgation of the Environment Preservation Act in 1977, which replaced the Pollution Control Act in Korea. EIA system has been improved with the enlargement of project type, public participation, guideline improvement, and regulatory development. Recently, Environmental Impact Assessment(EIA) Act will have an important role for sustainable development. This article deals with regulatory development, implementation order, EIA project type, and EIS preparation guidelines by Act promulgated and amended, also it explains comparison analysis of Environmental Policy Act and Environment Impact Assessment Act Major results are summarized in the table.