• Journal of Embryo Transfer
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• 제13권3호
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• pp.227-233
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• 1998

The aim of these experiments was to investigate the effects of oviduct epithelial cells on bovine in vitro fertilization. Oviduct epithelial cell monolayers (OEC) on the 4-well dish were prepared according to general procedures. Monolayers were formed within 5days. The medium for OEC culture (TCM199 with 10% FBS) was replaced with IVF-TALP 2h before each experiment. Macromolecules/proteins from oviductal conditioned medium (OM) were recovered by ultrafiltration, which desalted and concentrated macromolecules greater than 5kDa, and this OM were added to W medium (experiment 1). The cleavage rate in OM+OEC group was significantly higher than in OM group (p〈0.01). In this experiment 2, oocytes were inseminated on OEC with sperm which had been pre-incubated with OEC for 0 or 4h before insemination. In this experiment, oocytes were exposed to sperm only 8 h for clarifying the effect. After insemination, oocytes were cultured in CRlaa. At 42 h post insemination, oocytes were denuded and examined for evidence of cleavage. The cleavage rates of oocytes which were inseminated with OEC treated sperm for 4 h were significantly higher than those of the other group (p〈0.01). In conclusion, sperm released from OEC have more fertilizing ability than those before attachment.

• Applied Biological Chemistry
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• 제34권4호
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• pp.373-378
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• 1991

The skin and fleshy substance on the net fiber of sponge-gourd fruit pressed mechanically was removed with 0.2% NaOH solution in $3{\sim}5$ hours. The treatment of 0.2% NaOH with 0.02% Monopol(non-ionogenic polyoxethylen derivative) as surfactnat and with 0.1% $Ca(OCl)_2$ as bleaching agent enhanced the effect to remove the fleshy substance and improve the quality of net fiber. Also, the wet hardness and tensile strength of net fiber were controlled by the crosslinkage of the fiber with glu tardialdehyde, glyoxal, and formalin, respectively. The net fiber was stable on the acid and alkaline solutions. Also the range of temperature to degradate the fiber was $338{\sim}385^{\circ}C$. These values indicated a fair stability. The improved net fiber can be used for raw material of bath, dish washing, oil and gas filter, and many kinds of decorations.

• Reproductive and Developmental Biology
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• 제30권1호
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• pp.47-52
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• 2006

This study was conducted to examine whether the parthenogenetic mouse embryonic stem (P-mES) cells can differentiate into functional cardiomyocytes in vitro similar to (mES) cells. p-mES04 and IVF-derived mES03 cells were cultured by suspension culture for 4 days. The formed embryoid bodies (EBs) were treated with 0.75% dimethyl-sulfoxide (DMSO) for further 4 days (4-/4+), and then plated onto gelatin coated culture dish. The appearance of contracting cardiomyocytes from the P-mES04 and mES03 cells was examined for 30 days. The highest cumulative frequency was detected at days 13 (69.83%) and 22 (61.3%), respectively. By immunocytochemistry, beating P-mES04 cells were positively stained with muscle specific anti-sarcomeric a-actinin Ab and cardiac specific anti-cardiac troponin I Ab similar to contracted mES03 cells. When the expression of cardiac muscle-specific genes was analyzed by RT-PCR, beating P-mES04 cells were expressed cardiac specific L-type calcium channel, a1C, cardiac myosin heavy chain a, cardiac muscle heavy polypeptide $7{\beta}$, GATA binding protein 4 and atrial natriuretic factor, but not expressed skeletal muscle specific L-type calcium channel, a1S, which was similar to male adult heart cells and mES03-derived beating cardiomyocytes. The result demonstrates that the P-mES cells can be used as an alternative for the study on the characteristic analysis of in vitro cardiomyocyte differentiation from the ES cells.

• Journal of Food Hygiene and Safety
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• 제22권1호
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• pp.63-75
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• 2007

A survey on sanitary management at 98 food service institutions located in Jeollabuk-Do were conducted. Food service institutions included 13 hospitals, 38 schools, 40 enterprises, and 7 others. The sterilization in boiling water was used for disinfection of tableware, spoon and chopsticks, and dish towel. Cooking kit, refrigerator, chopping board, and knife were sterilized with disinfectant. Frequency of sanitary training program on employees was 56.1% for 1 time/month, 12.2% for 2-3 times/month, and 11.3% for 1 time/week. Preparing ratio of defrosting, warehouse and rest room, and washing and sterilization diary were 73.8, 60.5, and 54.5%, respectively. However, checking ratio of environments (9.5%), personal sanitation (10.8%), and sanitary training program diary(8.4%) were low. Major obstacle factors on the introduction of Hazard analysis critical control point (HACCP) system into food service institutions were lack of equipment and facilities (54.1%) and lack of understanding and data on HACCP system (17.3%). Therefore, in order to reduce the outbreak of food-borne diseases increasing frequency, we estimated that the introduction of sanitary management system and the conversion of dietician' perception on sanitary managements in food service institutions were needed.

• Journal of Periodontal and Implant Science
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• 제32권4호
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• pp.865-873
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• 2002

The primary cause of tooth loss after 30 years of age is periodontal disease. Destruction of alveolar bone by periodontal disease is done by bone resorbing activity of osteoclasts. Understanding differentiation and activation mechanism of osteoclasts is essential for controling periodontal disease. The purpose of this study is to identify the possible effects of Vitamin D and cytokines affecting osteoclasts and its precursor cells. Four to six week-old mice were killed and humerus, radius, tibia and femur were removed aseptically and washed two times with Hank's solution containing penicillin-streptomycin and then soft tissue were removed. Bone marrow cells were collected by 22 gauge needle. Cells were cultured in Hank's solution containing 1 mg/ml type II collagenase, 0.05% trypsin, 41mM EDTA. Supernatant solution was removed 5 times after 15 minutes of digestion with above mentioned enzyme solution, and remained bone particles were maintained in alpha-MEM for 15 minutes and $4^{\circ}C$ temperature. Bone particles were agitated for 1 minute and supernatant solution containing osteoclast precursor cells were filtrated with cell stainer. These separated osteoclast precursor cells were dispensed with 100-mm culture dish by $1{\times}10^7$ cells unit and cultured in ${\alpha}$- MEM containing 20 ng/ml recombinant human M-CSF, 30 ng/ml recombinant human soluble osteoclast differentiation factor and 10% fetal calf serum for 2 and 7 days. Total RNA of osteoclast precursor cells were extracted using RNeasy kit. One ${\mu}g$ of total RNA was reverse transcribed in $42^{\circ}C$ for 30 minutes using SuperScriptII reverse transcriptase. Expression of transcribed receptors of each hormone and cytokine were traced with 1 ${\mu}l$ of cDNA solution by PCR amplification. Vitamin D receptor WAS found in cells cultured for 7 days. TNF-${\alpha}$ receptor was found in cells cultured for 2 days and amount of receptors were increased by 7 days. IL-1 type I receptor was not found in cells cultured 2 and 7 days. But, IL-1 receptor type II was found in cells cultured for 2 days. TGF-${\alpha},{\beta}$type I receptor was found in cells cultured 2 and 7 days, and amount of receptors were increased by 7 days of culture. These results implies Vitamin D and cytokines can affect osteoclasts directly, and affecting period in differentiation cycle of osteoclasts is different by Vitamin D and cytokines.

• Culinary science and hospitality research
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• 제16권1호
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• pp.78-91
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• 2010

This study aims to find a way of developing the local food industry by examining CEOs who run local food restaurants. As a result of researching the local food of Daejeon and the Chungnam province, there were 106 kinds of local food. However, all the CEOs of local food restaurants were having difficulty in operating. In order to survey the local food restaurants for development devices, 450 copies of the questionnaire were distributed to man- or woman-CEOs who operate a local food restaurant in Daejeon city and the Chungnam province. Among 450 copies of the distributed questionnaire, 390 copies were collected for this study. It used a total of 370 copies as the effective samples for an empirical analysis except 20 copies with false entries among them. The result of the empirical analysis showed as follows: 1) For the recognition of the local food, there was not difference between males and females. 2) For the factor of success on the local food restaurants, both males and females answered food taste was most important. 3) For the reason why chain business of the local food restaurants was difficult, both males and females answered there were too many side dishes coming with a main dish. 4) For the way of reinforcing competitive power of the local food restaurants, most of the male respondents and all females thought there should be financial support.

• Asian Journal of Turfgrass Science
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• 제17권1호
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• pp.35-44
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• 2003

Popillia quqdriguttata is a serious insect pest in Korean golf courses. The adult feeds on leaves of latifoliate trees and herbaceous plants while the larva feeds on roots of turfgrass. Thus, control of p. quadriguttata adults was tried with registered insecticides in golf courses in Korea. The insecticides used in the experiments were carbaryl + phosalone WP, chlorpyrifos + diflubenzuron WP, chlorpyrifos-methyl EC, deltamethrin EC, etofenprox WP, etofenprox + diazinon WP, etofenprox + tebufenozide EC, fenitrothion EC, imidacloprid SC, pyraclofos WP, and tralomethrin EC. Mortalities of P. quadriguttata were over 95% in carbaryl + phosalone WP, chlorpyrifos + diflubenzuron WP, etofenprox + diazinon WP, and fenitrothion EC at petri dish and in greenhouse. In the field test, corrected mortality of P. quadriguttata was 95.2% and 80.9% in carbaryl 40% +phosalone 20% WP and fenitrothion 50% EC, respectively. Spreading agent enhanced toxic effect of used insecticides to p. quadriguttata adults except carbaryl + phosalon 20% EC. p. quadriguttata adult was firstly observed to feed on leaves of Canna generalis at the Yongwon golf club in Jinhae, Gyeongnam and Prunus ameriaca var. ansu and p. salicina at the Anyang Honest golf club in Gunpo, Cyeonggi. Therefure, host plants off quadriguftata became 29 species of 26 genera in 19 families. Zoysia matreila at the fairway and roughs of Anyang Benest golf club was damaged by p. quadriguttata larvae in Octomber, 2002 and not recovered in April, 2003. Damaged turfgrass became yellowish and wilted and that retarded recovering in the following spring.

• Journal of the East Asian Society of Dietary Life
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• 제8권1호
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• pp.36-50
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• 1998

The purpose of this study was to investigate quantity food production practices in foodservices by analysing the menus of April, 1996, The questionnaire was developed and responded to by 96 dietitians in Sangju, Munkyung, Gumee, Kimchun, and Andong during November, 1996. The survey was performed by simple random samplings. The results were as follosw; 1. Hospitals and industry served food for thirty days and schools for twenty days. Kimchi was a select-menu for hospitals and one side dish for industry and schools. The type of menu was a single use menu which consisted of cooked rice, soups and three side dishes. 2. The most frequently used ingredients were green onions, rice, carrots, onions, Korean radish roots, pork, eggs, glutinous rice, and milk. Kimchis were served most frequently in all food services and cooked rices and soups were next. 3. The age of most of the respondents was 26 to 30.54.2% of subjects were juniou college graduates and 77.1% were single. Fifty seven point three percent of the dietitians lived with family relatives, or friends. 87.5% of the dietitians had been working for 1 to 5 years. 4. Most foodservices were self-operated. The number of meals served was determined by meal coupon counting in hospitals(37.5%), meal board counting in industry(29.2%), and attendance card counting in schools(41.1%) The cost of sales per meal was approximately 2,450 won in hospitals and was approximately 1,100 won in industry and schools. The average number of days per menucycle was 7.4 in hospitals. 10.3 in industry and 25.5 in schools. Hospitals, industry, and schools held about 118, 265 and 263 recipes respectively. The average number of dietitians was 2.6 in hospitals and 1.0 in industry and schools. Except for the number of recipes, the general practices of foodservices were significantly different(P<0.05). 5. In the general quantity food production, food and seasonings measuring was hardly done. the percentage of foodservices using chemical seasonings was higher in hospitals and industry than in schools. the most important concern was taste, Registered cooks were employed in 75% of schools but only 50.0% in hospitals and 20.8% in industry. Most of the dietitians respinded that their cooks skill was not bad. The education of unregistered cooks was performen once or two times a month in hospitals and industry, and in schools performed everyday. The problem when educating cooks was the lack of cooking skill of the dietitians in schools, and the lack of time in hospitals, and the negative attitude toward education in industry. The method for improving cooking in all foodservices was OJT, or the extension of education facilities and the development and dissemination of standard recipes. The frequency of throwing away leftovers was higher in hospitals. But in industry, the frequency of saving leftovers was higher. 6. Though all foodservices have standard recipes, the number that used them was low, Another problem is that standard recipes resulted in leftovers. The inconveniences of using standard recipes were the difficulty of applying standard recipes to various numbers of customers the complication of use, or facility insufficiency.

• Culinary science and hospitality research
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• 제21권1호
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• pp.210-224
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• 2015

The purpose of this study is to identify the effects of involvement in temple food on overall satisfaction, recommendation, and revisit intention. From June 15 to August 30, 2014, for those who have participated in temple stay at four temples in South Korea, the self-administered survey was conducted. Of a total of 400 questionnaires, 289 were employed for the analyses, which accounted for 72% of response rate. Results shows that the involvement in temple food positively influenced experience driven by motivation in temple stay. Considering a particular research topic of temple stay, it implies that the involvement in temple food plays a key role in affecting emotional and social value relating to experience in temple stay. Entertaining, educational, aesthetic, deviated factors created by this experience will contribute to making special memories and feeling great enjoyment. In addition, emotional and social value by temple food have a positive effect on recommendation and revisit intention through experience satisfaction. Furthermore, experiential factor was significant to overall satisfaction, revisit and recommendation intention. Social and emotional value according to involvement in temple food, in terms of conclusions in this study, influenced a reduction of stress and improvement of enjoyment. These values relating to involvement in temple food, therefore, are assumed to be the causal relationship with experiential factor and satisfaction in temple stay and subsequently will be regarded as determinants in defining temple food as a heathy dish.

• Korean Journal of Microbiology
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• 제38권3호
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• pp.205-212
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• 2002

This study was conducted to develop a method for direct determination of phagocytic activities in human circulatic systems and to measure the phagocytic activities in human leukocytes from the alcoholics, since phagocytic activity was considered to be very important in human immune mechanism at early stage for the health care of the alcoholics. The subjects for this study were 130 among which 95 males and 3 females were diagnosed as alcoholism and 32 was healthy blood donors. A thin layer of heat-killed Staphylococcus aureus Cowan I was placed on a plastic dish and reacted with whole blood to measure the phagocytic plaque formation by human leukocytes. In order to determine the health conditions of the subjects, some clinical laboratory tests, such as white blood cell counts, hemoglobin contents (Hgb), mean corpuscular volume of red blood cells(MCV), serum electrophoresis, B and T-lymphocytes, T-lymphocyte subtypes and phytohemagglutination test were also implemented. Compared to the non-alcoholism, new and old alcoholic inpatients showed statistically significant differences on levels of Hgb and MCV (p<0.05), but showed that T and B-lymphocyte numbers decreased and Helper T cell/Suppressor T cell ratio ($1.6{\pm}0.8$%) increased. Compared to non-alcoholism, phagocytic plaque activities of leukocytes from alcoholic patients decreased significantly and an unusual pattern in phagocytic plaque was observed, showing a strange body and chain shaped phagocytosis. Based upon these results, it is concluded that a phagocytic-plaques of Staphylococcus aureus Cowan I by leukocytes was very simple and useful method for the early immunological determination of phagocytic activities in alcoholic patients without requiring any special equipments.