• Korean Journal of Agricultural Science
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• v.14 no.2
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• pp.318-328
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• 1987

The results of experiment to review the optimum pasteurization condition for the raw milk produced in Korea by using UHT procedure of $100-145^{\circ}C$, the changes in chemical composition, microbiological aspects and the keeping quality of the heat treated milk are summarized as follows: 1. In UHT milk sterilized at $100-145^{\circ}C$, the pH value decreased from 6.55 to 6.33 but protein, fat, lactose and ash did not show significance changes while casein nitrogen and non-protein nitrogen increased but non-casein nitrogen and filterable nitrogen decreased. 2. Calcium content decreased gradually from 119.8 mg/100 g of raw milk to 75.75 mg/100 g at $145^{\circ}C$ as the heat treatment increased and vitamin C decreased rapidly from 1.37 mg/100 ml to 0.82 mg/ 100 ml while artificial digestibility increased from 14.07% of raw milk to 26.0% as the heat treatment increased. 3. As the heat treatment increased, microorganism counts decreased to $0.5{\times}10^2/ml$ and were not found above $135^{\circ}C$ - coliforms and psychrotrophic bacteria from $100^{\circ}C$ thermoduric bacteria, thermophiles, mould and yeast from $125-130^{\circ}C$. Heat treatment above $135^{\circ}C$ showed 100% sterilization effect. 4. The result of preservation test for heat treated milk did not show any significant changes in titratable acidity and general composition at $4^{\circ}C$, $25^{\circ}C$ and $37^{\circ}C$ up to 15 days. Viable bacteria counts, coliforms and psychrotrophic bacteria were not found but loss of vitamin and increase in viable bacteria counts appeared after 20 days.

• Korean Journal of Environmental Biology
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• v.38 no.2
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• pp.271-277
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• 2020

Toxicities to many organs caused by humidifier disinfectants have been reported. Recently, humidifier disinfectants have been reported to cause cardiovascular, embryonic, and hepatic toxicities. This study was designed to investigate the toxic mechanism of humidifier disinfectants and compare toxicity in a cellular model and a zebrafish animal model. Because brain toxicity and skin toxicity have been less studied than other organs, we evaluated toxicity in a human dermal cell line and zebrafish under various concentrations of humidifier disinfectants that included polyhexamethyleneguanidine phosphate (PHMG), oligo-[2-(2-ethoxy)-ethoxyethyl-guanidinium-chloride] (PGH) and methylchloroisothiazolinone/methylisothiazolinone (CMIT/MIT). A human dermal fibroblast cell line was treated with disinfectants (0, 2, 4, 6, 8, and 16 mg L^-1) to compare their cytotoxicity. The fewest PHMG-treated cells survived (up to 33%), while 49% and 40% of the PGH- and CMIT/MIT-treated cells, respectively, survived. The quantification of oxidized species in the media revealed that the PHMG-treated cells had the highest MDA content of around 28 nM, while the PGH- and CMIT/MIT-treated cells had 13 and 21 nM MDA, respectively. As for brain toxicity, treatment of the zebrafish tank water with CMIT/MIT (final 40 mg L^-1) for 30 min resulted in a 17-fold higher production of reactive oxygen species (ROS) than in the control. Treatment with PGH or PHMG (final 40 mg L^-1) resulted in 15- and 11-fold higher production, respectively. The humidifier disinfectants (PHMG, PGH, and CMIT/MIT) showed severe dermal cell toxicity and brain toxicity. These toxicities may be relevant factors in understanding why some children have language disorders, motor delays, and developmental delays from exposure to humidifier disinfectants.

• 한국해양학회지
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• v.24 no.2
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• pp.84-95
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• 1989

The feeding guild classification proposed by Fauchald and Jumars (1979) and the relationship between this guild structure and the habitat environment were examined based on the quantitative polycheate samples collected on the continental shelf off the southeastern coast of Korea. Total 12 feeding guilds were found and the major feeding guilds of polychaetes were BSX (burrowing, sessile, non-jawed), SDT (surface deposit feeding, discretely motile, tentaculate), SST (surface deposit feeding, sessile, tentaculate), BMX (burrowing, motile, non-jawed), BMJ (burrowing, motile, jawed), SDJ (surface deposit feeding, discretely motile, jawed). There were more significant associations between feeding guilds and mean grain size (${\phi}$); SST and BMJ showed a positive correlation with mean phi, whereas CDJ (carnivore, discretely motile, jawed) and FDT (filter feeding, discretely motile, tentaculate), a negative value. The CDJ and CMX (carnivore, motile, non-jawed) guilds showed positive correlations with sand content, but only SST guild showed a positive correlation with clay. The heterogeneity of sediment or sorting value (${\phi}$) was highly associated with various feeding strategies of polychaetes. Surface deposit feeders and filter feeders, sessile, and tentaculate strategies were associated with poorly sorted or heterogeneous sediments. Some preliminary polychaete feeding surfaces were posed. Southern and northern coastal region composed of muddy sediment were characterized by SDJ; northern slope of mud by SST; central coast of mud by SDT, BSX; and BMX; southern offshore of sandy sediment by SDJ and IDT (interface feeding, discretely motile, tentaculate).

• Korean Journal of Soil Science and Fertilizer
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• v.16 no.4
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• pp.347-352
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• 1983

To characterize humus fractions in soil, visible, ultraviolet and infrared absorption spectra of humic acids in alkaline solutions and hymatomelanic acids in ethanol solutions extracted by Stevenson's method from paddy rice soils, peats, and volcanic ash soils were analyzed. The spectra patterns of both fractions in visible and ultraviolet ranges did not have any peak and the absorbance decreased as the wavelength increased. Visible and ultraviolet spectra of the solutions from all the peats, volcanic ash soils and paddy rice soil were very similar each other but absorbances were slowly declined in the order of volcanic ash soils, peats and mineral paddy soils. The infrared spectra of the two solutions appeared in a typical pattern, showing a few broad peaks. The main absorption bands were in the regions of $3400cm^{-1}$ (hydrogen bonded OH), near $2900cm^{-1}$ (aliphatic CH), $1720cm^{-1}$ (C=O of COOH, C=O of carbonyl), $1625cm^{-1}$ (aromatic C-C conjugated with C=O and/or COO-), $1400-1450cm^{-1}$ (CH stretch), $1200-1250cm^{-1}$ (CaO stretch of phenolic OH or OH-deformation of COOH) and $1050cm^{-1}$. The hymatomelanic acid fractions, however, had spectra that were characterized especially by very distinct absorption at $2900cm^{-1}$ and $1720cm^{-1}$, for aliphatic CH and carbonyl stretching vibration respectively in addition to the weaker bands for COO- or aromatic CH vibration at $1625cm^{-1}$, as compared to humic acid. No differences were noted in the general patterns of the spectograms of both fractions extracted. Analyses of the functional groups revealed little differences between peats and paddy soils, although total acidity and the content of carboxyl groups were decreased in the order of volcanic ash soils, peats and mineral paddy soils.

• The Korean Journal of Food And Nutrition
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• v.30 no.1
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• pp.59-66
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• 2017

This study investigated the quality characteristics and biological activities of rice germ fermented by Bacillus spp. During the milling process, the contents of rice germ in the rice bran (Control) were adjusted to 30% (RG30) and 70% (RG70). The approximate composition, pH, total acidity, total soluble solid, total sugar, polyphenol and flavonoid contents were measured. DPPH radical scavenging activity, xanthine oxidase (XO) and angiotensin converting enzyme (ACE) activities were also determined. We observed that the moisture content decreased after fermentation, while the crude protein was significantly increased. Fermentation remarkably lowered the pH from 5.83~6.26 to 4.77~4.93, thereby elevating the total acidity. Fermentation also increased the total solid contents, from $0.40{\sim}0.87^{\circ}Bx$ to $1.63{\sim}2.20^{\circ}Bx$. The total sugar decreased to 136.81~151.53 mg/mL from 377.56~450.64 mg/mL. Polyphenol contents were the highest in control (0.59 and 0.73 mg/mL before and after fermentation, respectively). Fermentation significantly affected the increase of the polyphenols in both rice germ 30% and 70% samples, from 0.26 and 0.28 mg GAE/g before fermentation, to 0.52 and 0.70 mg GAE/g after fermentation, respectively. There was a slight increase in the flavonoid contents after fermentation. The $IC_{50}$ value of the electron donating ability, as evaluated by the DPPH method, was the lowest in control (3.77 and 3.36 mg/mL before and after fermentation, respectively). Fermentation increased the XO inhibition activity up to 63.69% in control, 49.81% in rice germ 30%, and 59.32% in rice germ 70%. The ACE inhibition activities were also increased in the fermented control, rice germ 30% and 70%, to 40.51%, 22.69% and 33.91%, respectively.

• Korean journal of food and cookery science
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• v.21 no.1 s.85
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• pp.24-32
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• 2005

Changes in apple slices during cold storage were investigated by evaluating the physical properties such as degree of browning and compression force. Chemical properties such as PPO activity and total phenol contents were also determined and sensory evaluation was carried out. The correlation analysis between browning parameters was conducted. Degree of browning was increased in the order of fresh apple slice, water-dipped apple slice, $0.5\%$ ascorbic acid solution-dipped apple slice and CP(caramelization product) from sucrose-dipped apple slice. PPO activity was increased in the order of fresh apple slice, water-dipped apple slice, $0.5\%$ ascorbic acid solution-dipped apple slice and CP(caramelization product) from sucrose-dipped apple slice. Amongst several treatments, CP from sucrose-dipped apple slice showed the lowest degree of browning and PPO activity. Total phenol contents were decreased from 60 to 56.2 mg and from 59.6 to 56.0 mg in fresh apple slice and water-dipped apple slice, respectively, but CP from sucrose-dipped apple slice and $0.5\%$ ascorbic acid solution-dipped apple slice were increased from 51.9 to 52.8 mg and from 54.1 to 54.4 mg, respectively, showing the smallest changes when compared with fresh apple slice and water-dipped apple slice. Compression forces of apple slices during cold storage were decreased in the order of fresh apple slice, water-dipped apple slice, $0.5\%$ ascorbic acid solution-dipped apple slice and CP from sucrose-dipped apple slice. In sensory evaluation of apple slices during cold storage, CP from sucrose-dipped apple slice had higher score than the other treatments. In addition, a significant correlation was observed among degree of browning, PPO activity and phenol content. Therefore, CP from sucrose-dipped apple slice seems to be effective in controlling of enzymatic browning during cold storage. In addition, CP from sucrose-dipped apple slice seems to be effective on other several factors. These results suggest that CP from sucrose should be a potential source for controlling enzymatic browning during storage of vegetables and fruits.

• Journal of Korean Home Economics Education Association
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• v.24 no.3
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• pp.143-173
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• 2012

We investigated environmental problems related to clothing, and attempted their practical solutions using Future Problem Solving Program in order to cultivate the creative character in teenagers. We applied "teaching and learning plans" to seventy-seven the first graders of high school students in 2 classes in Gyeonggi-do, one hour per day for 3 weeks, from August 23 to September 8 2011. Statistical analyses were performed using the SPSS for Windows software(version 17.0). Mean differences in results between pretest and posttest were evaluated using Student's t-test. We selected 'production of fabrics, production of clothing, disposal and recycling of clothing and washing of clothing' as the learning theme in educational content factors of 'clothing culture in consideration of environment'. And we developed thirteenth teaching and learning plans and educational materials including 4 problems, 2 worksheets, 10 team worksheets, 7 video materials and 7 Power Point materials using Future Problem Solving Program(FPSP). The measurements of fluency, flexibility, originality and problem-solving ability are significantly improved. The level of creativity in the items of fluency, flexibility and originality, in particular, exhibited marked improvement, 'below-average' to 'above-average', regardless of academic records and gender. Problem-solving ability in female students was more effective than that of male, but it showed no significant correlation with academic records. The analysis of character-change showed the highest improvement in the awareness on the protection of environment, the character factor in the educational contents. Personalities, confidence, consideration and cooperation in learning method of FPSP also exhibited a significant improvement. But character-change did not correlate with academic records or gender. In the present study, we found that home economics has a positive effect on cultivating creative character. When we selectively and properly apply a course of creative problem-solving of FPSP and a course of creative output to students, we can increase their ability to solve problems, cultivate their creative character and further enhance their interest on home economics.

• Journal of Korean Home Economics Education Association
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• v.23 no.1
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• pp.87-111
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• 2011

The purpose of this study was to develop and evaluate practical problem-based Home Economics lesson plans applying to the multiple intelligence teaching learning strategy, focused on the unit 'Nutrition & Meals' of middle school Home Economics subject matter. To achieve this purpose, the lesson plans were developed and evaluated from the 72 middle school students in Chongju after implementing the instruction. The data from the questionnaire were analyzed by SPSS/WIN 12.0 and content analysis. The results were as follows: First, the objectives of practical problem-based 'Nutrition & Meals' Instruction using multiple intelligence teaching strategy were to understand the importance of nutrition and health in an adolescent period and to develop good eating habits. The Practical Problem was 'What should I do for good eating habits?' and the learning contents were healthy life, the kinds and functions of nutriments, food pyramid and a food guide. The learning activities were progressed by various types of teaching and learning methods including 8 types of multiple intelligence teaching strategy. The lesson plans were developed according to the process of practical problem solving model. 6 periods of lesson plans and worksheets were developed. Second, the practical problem-based instruction using multiple intelligence teaching-learning strategy were evaluated to increase students' positive learning attitudes, motivation, and good eating habits.

• Journal of Korean Home Economics Education Association
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• v.26 no.3
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• pp.91-112
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• 2014

The purpose of this study is to analyze how the elements of activating happiness education suggested by Noddings is reflected in the Home Economics part of Middle School Technology-Home Economics Textbook Volume 2 of 2009 Curriculum Revision. The introduction style of unit, sub-unit, and small chapter, the objectives, the body contents, the activity resources, the tables/diagrams/pictures, the supplementry and advancedl materials, and the wrap-up and evaluation of sub-unit and units of Home Economics part of Technology Home Economics textbook volume 2 were analyzed. Noddings suggested the elements for activating happiness education in five areas of personal life sector including 'home making', 'place and nature', 'parenting', 'chracter and spiriual experiences', and 'growth of interpersonal relationships' and two areas of public one including 'preperation for work' and 'community, democracy and voluntary activities'. The specific elements in seven sectors of activating happiness education were extracted using the content analysis. How the elements of those suggested by Noddings were reflected in the various parts of the textbook were analyzed in terms of the closeness of approaches, contents, and procedures between Noddings's and textbook. The major findings of this study were as follows: 1. The degree to which the elements of activating happiness education were reflected in the textbook differed by each unit. The elements of activating happiness education were reflected the most frequently in the unit of 'Unit of Practice of Eco-friendly Family Life' and the least frequently in the unit of 'Unit of Career and Life Planning'. 2. The Home Economics units of Technology Home Economics textbooks 1&2 reflects the factors of personal life and public life that Noddings suggested for activating happiness. However, personal life-related factors are relatively more reflected in the units than the public life-related factors. 3. Although the elements of activating happiness education were generally reflected in all the elements of a textbook, these elements were relatively more reflected in the Unit Introduction, Sub-unit Introduction, Chapter and Introduction, Objectives, body contents and tables/diagrams/pictures.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1270-1276
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• 2013

Laver, a red algae belonging to the genus Porphyra tenera, is one of the most widely consumed edible seaweeds in Korea, China, and Japan. Lavers are usually consumed in dried, roasted, and seasoned forms to improve their palatability. We evaluated the composition of amino acids, minerals, and trace heavy metals in these three differently cooked forms of laver. The moisture and ash contents of three differently cooked lavers ranged from 1.49~9.69% and 6.07~10.31%, respectively. The crude protein and lipid content ranged from 17.24~36.88% and 0.52~42.42%, respectively. Dried laver was found to be a good source of amino acids such as taurine, alanine, and glutamic acid (871.10 mg, 833.53 mg, and 719.77 mg per 100 g dry weight, respectively). Laver was a good source of macro and micro minerals such as K, Ca, Mg, Na, P, I, and Fe, although laver more extensively cooked (roasted and seasoned) contained less minerals compared to the dried form. Mercury levels in the three differently cooked forms of laver were all less than 100 ng/g dry weight (the limit of detection with our methodology). The levels of arsenic were the most abundant elements in the differently cooked laver. There was a clear variation, depending on the cooking process, in terms of amino acid, mineral, and trace metal contents of laver.