• Applied Biological Chemistry
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• v.17 no.4
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• pp.257-274
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• 1974

The studies on the carotenoids in the viscera of abalone (Haliotis discus hannai) have been-carried out. The pigments were extracted with acetone-methanol mixture (4 : 1) from the viscera of abalones which were caught around the coastal water of Korea from March to August. The individual carotenoid in the extracts was separated and purified by the silica gel TLC, $Mg(OH)_2$ impregnated paper chromatography and $Mg_2(OH)_2CO_3$ TLC. The isolated eleven carotenoids were investigated and identified by epoxide test, partition test, reduction with sodium borohydride, alkaline hydrolysis, co-chromatography and comparative test with reference carotenoids and electronic and IR absorption spectrophotometry. ${\alpha}$-Carotene, ${\beta}$-carotene. lutein, zeaxanthin, siponaxanthin, siponein, fucoxanthin, loroxan-thin-like and fucoxanthinol-like have been identified among the eleven carotenoids isolated. It has been found that fucoxanthin, on alkaline treatment, was transformed to the product of which chromophore was the same one as fucochrome and semifucoxanthol. Among the identified nein carotenoids siphonaxanthin, siponein, fucoxanthin, loroxanthin-like and fucoxanthinol-like have not been reported previously to be contained in the shellfish.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.1
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• pp.56-62
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• 1986

Marine fishes, sardine(Sardinops melanosticta), scad kingfish(Caranx equula), horse mackerel(Trachurus japonicus) and file fish(Navodon modestus), were stored for fifty days with partial freezing at$-3.5^{\circ}C$. During the storage, the changes in microflora and volatile nitrogen content was investigated. The fishes exhibited $10^4\;to\;10^6$ of bacterial cells per square centimeter of their skin just before they were submitted to the storage. The bacterial cell number was increased as $10^6\;to\;10^8$ cells as the storage time passed over twenty-two days. Offensive odor which is typical in the spoilage of fishes became strong as increase the bacterial cell numbe. The major isolates among the three hundred strains of bacteria isolated from the fish skins were identified as Pseudomonas I/II, III/IV-H, Vibrio and Moraxella. The same was found in the spoiled fishes, however, Pseudomonas I/II, was predominant on contrast to that of fresh fishes. Pseudomonas III/IV-NH, Flavobacterium, Cytophaga and Micrococcus were also found in early period of storage, but they disappeared as the progress of storage. Nine per cent of isolates were unidentified.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.2
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• pp.171-176
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• 1985

The effects of cooking methods by boiling, electric oven and microwave on the proximate composition, minerals and water-soluble vitamins of two major Korean potato varieties (Soomi and Namjac) were studied. The dry matter content was increased after the cooking by the methods of electric oven and microwave, however, the crude fiber content was highly decreased by both methods. The crude ash content was not affected by the cooking methods used. The potassium content was increased by electric oven and microwave methods, and iron content was increased by electric oven baking, however, the copper content was significantly decreased by the electric oven and microwave cooking methods. The macrominerals (phosphorus, magnesium, calcium) and microminerals (zinc, manganese, nickel, lead, cadmium) content present initially in potatoes have not been changed by the cooking methods employed in this study. Relative retention value of ascorbic acid was the lowest and the value of thiamin was the highest in the potatoes cooked by microwave. The retention values of riboflavin and folic acid obtained. after boiling were similar to those after microwave cooking, and both of these treatments were superior to the electric oven baking. The retention values of niacin and vitamin $B_6$ varied between 93 and 100% depending on the cooking methods used. Overall, with a few exceptions, the retention values of water-soluble vitamins in boiled and microwave cooked potatoes were superior to those of the electric oven baked.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.3
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• pp.225-229
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• 1983

The change of free amino acids was identified during fermentation of kimchis (Ixeris sonchifoliaH.) added fermented anchovy. The results were summarized as follows; In fresh roots and leaves of Ixeris sonchifolia H., 8 kinds of free amino were determined respectively. Among them, argine, cysteine and glutamic acid were abundant in fresh roots, while arginine, valine, isoleucine and phenylalanine in fresh leaves, especially arginine was dominant in fresh both roots and leaves. The amount of total amino acids in fresh leaves was about 2.5 times of that of roots. After fermentation, 15 kinds of free amino acids were determined in kimchis, and the characteristic favor of in was attributed to such amino acids as threonine, glutamic acid, alanine, leucine and cysteine. The content of total free amino acids in kimchi leaves was increased to about 5 times of that in fresh (9,435,6mg % on dry base), but in kimchi roots, 11 times of that in fresh was contained (7,079,1mg % on dry base) In kimchi'es extract, 16 kinds of free amino acids were determined, and threonine, glutamic acid, alanine, cysteine and leucine were abundant.

• Korean journal of food and cookery science
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• v.14 no.1
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• pp.1-8
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• 1998

The characteristics of Kimchi, associated with proceeding velocity of fermentation, and microbial changes, were investigated during fermentation where kimchi were prepared by the addition of different kinds of minor ingredients. In all samples, total acidity increased, and the pH and total reducing sugar content decreased as the fermentation proceeded. Redox potentials decreased from early to middle fermentation period but thereafter increased and had the lowest value at optimum ripening stage. The counts of total viable and lactic acid bacteria increased rapidly at the begining and decreased slowly. These bacterial counts of kimchi samples containing ginger, red pepper powder, and mixture of all minor ingredients were higher than those of other samples. The number of Leuconostoc mensenteroides reached the maximum at the optimum fermenting stage, Lactobacillus plantarum appeared at the time when Leu. mesenteroides reduced. All these phenomena were observed earlier in the samples containing raw red pepper and later in the samples added garlic than in other samples. It is suggested that garlic is the ingredient which improved storage capacity by prolonging fermentation period by lactic acid bacteria beneficial to less acidification, and ginger and red pepper powder are materials which gave better taste to kimchi by stimulating the growth of Leu. mesenteroids. And redox potential was an useful indicator in choosing optimum ripening time during fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.3
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• pp.213-221
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• 1986

Japanese spotted mackerels(Scomber tapeinoephalus) were stored at $0^{\circ}C$ for 7days as the maximum, and then, they were stored again at $-3.5^{\circ}C$(partial freezing) or $-20^{\circ}C$(freezing), respectively. During storage by partial freezing, the fishes with a longer period of prestorage at $0^{\circ}C$ showed an earlier increase in the number of bacterial cells on their skin, however, it was not apparent in the freezing storage. K value of the fishes with 7 days of prestorage increased from 20% to 65.4% for 36 days of partial freezing storage, that of the fishes prestored for 0 and 4 days were 39.9% and 53.2% respectively. On contrastly, no drastic increase in K value was observed in the fishes of freezing storage. Content of volatile nitrogen of the fish muscle prestored for 4 days gradually increased from 10mg% to 29.4mg% and 17.2mg% during 36 days of partial freezing and 83 days of freezing storage respectively, that of the fishes with 7 days of prestorage showed no significant increase, moreover, it was decreased within early period of both of the storages. Free drip from the fishes with partial fleering was higher almost 5 times than that from the fishes with freezing, the highest free drip was observed from the fishes with 4 days of prestorage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.3
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• pp.235-242
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• 1986

The present experiment was intended to determine the effect of pollen load on chloroform-induced hepatic and renal damage in rats. The subjects were administered with the graded concentration of chloroform and an additional amount of pollen to some groups, and the result of which was: 1. The content of total lipid in liver and kidney increased in proportion to the chloroform concentration, but decreased in the chloroform and pollen administration groups. 2. The amount of total cholesterol in serum, liver and kidney of the chloroform administration group was higher than that of the control group, and it decreased gradually with pollen administration. 3. The activity of sGOT, sGPT, and LDH increased in proportion to the chloroform concentration, but decreased in the pollen-treated groups. 4. It is not significant that the cellulose acetate electrophoresis of LDH isozymes showed the increased of $LDH_5$ in liver of the pollen administration group. LDH isozymes in kidney are not significantly changed, too.

• Proceedings of the KHEEA Conference
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• 2002.08a
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• pp.5-19
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• 2002

재한국, 1995년제일차출대국가제정적가정과교육과정. 지후, 한국적가정과교육과정경마료7차적수정여개혁과정. 재차과정중, 가정과정불단지추극출신, 기과목명칭재변화, 필수자선 등 선과성질야재변화, 과치함축, 여기술과정합. 이차, 가정과변위남녀생공수적과목, 저취순응료사회발전적수요. 종한국적교육과정래간, 1년급도10년급시국민공용기본교육계단, 11년급도12년급시자선교육계단. 거차, 가정과교육과정적접배위여하 : 소학(5~6학년)위실과, 중학화고중(7~10학년)위"기술.가정", 고중(11~12학년)위"가전과학". 장종2003년개시실시적가정과과시안배위여하 : 소학각2과시, 7~12학년시각2.3.3.3과시, 11~12학년위6개등차. 최근, 청소년문제, 교육환경, 상시인성, 가정파양, 소비과잉, 학대아동, 등사회문제도근가정생활유착밀절적연계, 인차, 재반지교육중, 가정교육응수중시. 단시, 실제상병불시여차. 작위교육주체적교사화부모도몰유인식도저개실정. 인차, 가정학자여교사유심요주근지거연구가정교육. 우기시, 유필요근중국, 일본, 등저사아주국가호상교류화합작적과정중거탐색가정교육적안정발전. 하면파미래가정학육발전적방향건의여하 : 1) "가정" 과시이가정과위연구대상적가정학적독립적연구요영역. 가정경적연구감상시 "가정", 타이가정생활질량적제고위기연구목적. 인차, 재가정교육중, 과목적명칭명명위 "기술. 가정", "가정일반". "가사" 시부합리적. 이응위 "가정" 2) 가정교육웅사중시성각색적변환, 직업적인직변고적각도출발, 사소학도고중분개위필수화선수과, 유남녀생공수. 3) 가정과과시재축점축단. 도시유우교육과정적축단이인기적피면불료적현상. 단시고 여가정과시실천, 실험성과목응보장기최저적과시, 최기마필수유지현재적과시. 4) 향래, 한국적가정교육과정기이가정과위기본철학배경화리념, 우급시파국가교육과정적배경화이념, 가정학적발전동태반영재교육과정중, 즉강조즘요교. 단시, 경력료반복적변혁지후, 최근, 각중시즘양거배양학생적십 요 양적능력여가치. 인차, 가정교육파교육목라방재즘루거제고가정생활적질량, 즘루거호조화가정생활화직업생활, 즘양거개발합리지해결화실천가정생활적가치관. 5) 최근, 가정교육파교육방향화목라방재거배양학생작위독립적개인, 작위가족적성원, 작위사회성원래주인생도로적능력. 인차, 가정교육이인적생활위중심. 우거섭급학생재성장과정중소우도적문제,재거포괄재가정화사회생활중소우도적문제. 즉거배양해결가정생활중소우도적소유적 문종적종합능력. 6) 가정과재교학방법화교학평개상, 응채용실험, 실습, 관찰 등방식, 응반체험성, 실천성경험. 위차, 응필편기험적실험, 실습설비. 7) 확정교육과정편제적치후, 응제고일반교육학자적참여율, 가정교육학자응적극참여 제정교청정책적유관교육적각종위원회. 재제정정책적과정중각진소능, 적극제출건고성적의황. 8) 한, 중, 일 삼국권원층립가정교육과정도작사, 위삼국교육과정적량호발전주공헌.

• Food Science and Preservation
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• v.15 no.3
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• pp.411-420
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• 2008

This study was performed to examine the effect of $\gamma$-irradiation on the volatile organic compounds in Houttuynia cordata Thunb.(H. cordata). 1be volatile compounds of non-irradiated and 10 kGy $\gamma$-irradiated H. cordata were isolated using SDE apparatus and analyzed by GC/MS. For each treatment the number of volatile compounds were detected at 83 and 85, respectively, 1be predominant functional groups of volatile organic compounds from H. cordata were identified as alcohols and ketones. H. cordata was mainly composed of hexahydrofarnesyl acetone (12.81 %), phytol, decanoic acid, dodecanoic acid, octadecanol, caryophyllene oxide, 2-undecanone and menthol. Houttuynum which is characteristic compound of H. cordata was found in all samples and there was no significant difference with irradiation doses. Consequently, $\gamma$-irradiation of H. cordata would be an effective process for sanitation and to increase extraction efficiency.

• Journal of Cadastre & Land InformatiX
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• v.50 no.1
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• pp.181-200
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• 2020

This study used the OLS model to estimate the determinants affecting the tenure of a home and then compared the predictive power of each model with SVM, Decision Tree, Random Forest, Gradient Boosting, XGBooest and LightGBM. There is a difference from the preceding study in that the Stacking model, one of the ensemble models, can be used as a base model to establish a more predictable model to identify the volume of housing transactions in the housing market. OLS analysis showed that sales profits, housing prices, the number of household members, and the type of residential housing (detached housing, apartments) affected the period of housing ownership, and compared the predictability of the machine learning model with RMSE, the results showed that the machine learning model had higher predictability. Afterwards, the predictive power was compared by applying each machine learning after rebuilding the data with the influencing variables, and the analysis showed the best predictive power of Random Forest. In addition, the most predictable Random Forest, Decision Tree, Gradient Boosting, and XGBooost models were applied as individual models, and the Stacking model was constructed using Linear, Ridge, and Lasso models as meta models. As a result of the analysis, the RMSE value in the Ridge model was the lowest at 0.5181, thus building the highest predictive model.