• Journal of Bio-Environment Control
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• v.27 no.1
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• pp.13-19
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• 2018

This study was conducted to examine the germination and growth during seedling period of Codonopsis lanceolata and Astragalus membranaceus as affected by different media. The seeds were sown in commercial medium (Tosilee), coir, rockwool, and urethane sponge. The seeds were germinated for 22 days in a closed-type plant production system, and seedlings were grown for 35 days after sowing in the venlo-type glasshouse located on Gyeongsang National University. Nutrient solution was supplied by the sub-irrigation as EC $1.0dS{\cdot}m^{-1}$ and pH 6.5 every second day. Final germination of Codonopsis lanceolata was the significantly highest in the coir and rockwool media as 68.5% and 67.9%, respectively. Mean daily germination was also the highest in the coir and rockwool media as 4.2 and 4.1, respectively. The germination rate of Astragalus membranaceus was not significantly difference in the media types. Plant height and leaf area of Codonopsis lanceolata were the significantly highest in the rockwool medium as 11.5 cm and $11.3cm^2$, respectively. Longest root length and fresh weight of root were the greatest in the coir medium as 5.8 cm and 0.07 g, respectively. Plant height and leaf area of Astragalus membranaceus were the significantly highest in the coir medium as 14.0 cm and $16.9cm^2$, respectively, and fresh and dry weights of root were the highest in the urethane sponge medium as 0.34 g and 0.03 g, respectively. Therefore, these result suggest that the rockwool and coir media were suitable for the germination and growth during seedling period of Codonopsis lanceolata and Astraglus membranaceus.

• Journal of Bio-Environment Control
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• v.28 no.2
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• pp.134-142
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• 2019

This study was conducted to evaluate the growth characteristics of lettuce (Lactuca sativa L.) as affected by artificial light sources and different growing media in a closed-type plant production system (CPPS). The lettuce seeds were sown in the 128-cell plug tray filled with 5 different growing media such as urethane sponge (US), rock-wool (RW), Q-plug (QP), TP-S2 (TP) and PU-7B (PU). The germination rate of lettuce seeds was examined during 12 days after sowing. On the 13 days after sowing, the lettuce seedlings were transplanted in a CPPS with temperature $25{\pm}1^{\circ}C$ and nutrient solution (EC $2.0dS{\cdot}m^{-1}$, pH 6.5) using recirculating deep floating technique system. The light sources were set with FL (fluorescent lamps) and combined RB LEDs (red : blue = 7 : 3) with $150{\pm}10{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$ PPFD and a photoperiod of 14/10 hours (light/dark). The initial germination rate of lettuce was the highest in TP. The final germination and mean daily germination were the significantly highest in RW, QP and TP. The plant height, leaf length, leaf width, leaf area, and fresh and dry weights of shoot were the greatest in QP irradiated with RB LED. The number of leaves, fresh and dry weights of root and SPAD were the greatest in QP and TP irradiated with RB LED. The root length was the longest in TP irradiated with RB LED. Therefore, these results indicate that RB LED was effective for the growth of lettuce and it was also found that the QP and TP were effective for the germination and growth of lettuce in a CPPS. In addition, we confirmed the applicability of the newly developed growing medium TP for the lettuce production in a CPPS.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.10
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• pp.1611-1618
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• 2005

The microbiological examinations were conducted for the hygienic evaluation on three Korean restaurants during summer season in Busan, Korea. Total one hundred and sixty swabbed samples using sponge were collected from the surface of facilities and utensils at restaurants and total and coliform counts were measured. Also thirty- six air samples were collected at inside of three restaurants for measuring total, coliform, Staphy-lococcus and mold and yeast counts. All collected samples kept in an ice-packed box were transported to the laboratory and analyzed. The results demonstrated that most swabbed samples were highly contaminated with microorganisms and coliforms. The degree of contamination depended on the sampling sites. Averages of total counts of surface swab samples were ranged from not detectable to 2.14$\times\10^{9}$/200 $cm^{2}$, while those of coliforms from not detectable to 8.34$\times\10^{7}$/200 $cm^{2}$/200 $cm^{2}$. Microorganisms also detected from most agar strips of air samples for total, coliform, Staphylococcus and mold and yeast counts. The severely contaminated sites were floor, trench, water bottle, plastic drainer, rubber gloves, shelves, and unsealed wet towel. Those sites should be focused and controlled according to control Points of sanitation standard operating Procedures. Also, periodic microbiological examination in addition to visual examination should be applied on those highly contaminated sites for reducing risk of foodborne disease outbreak at restaurants

• Journal of the Korean Society of Clothing and Textiles
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• v.17 no.2
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• pp.247-264
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• 1993

This study deals with the manufacturing of the foundation garments for the well-balanced somatotype of the Korean middle-aged womenhood. In order to get hold of the different somatotypes, a survey of a total of 134 middle-aged women in Kwangju area, ranging in their age from 45 through 59 was made. The statistical methods used for the analysis of the basic data were the Pearson's correlation coefficient, Anova, Cluster analysis and Stepwise. Emphasis of the try-on test was placed on (1) the comparison of anthropometric data before and after trying on the foundation garments, (2) sensory evaluation, (3) a rating on fit and performance, (4) the comparison by means of photograph. The conclusions obtained are as follows : 1) The 134 women sampled and measured were classified into the five groups of somatotype : the 52 women (34%) belong to Cluster 1 ; the 22 women(14.5%) belong in Cluster 2 ; the 12 women(7.9%) belong in Cluster 3 ; the 15 women(9.9%) belong in Cluster 4 ; the 33 women(27.7%) belong to Cluster 5. 2) As for the characteristics of the foundation garment design, the V-shaped neckline and chest dart was used. The adjust point is right above the perineum point. The foundation garment length is as far as trochanteric point. The materials used are cotton/polyurethane, lace, 100%cotton. The materials used for corrections were the sponge pad for the chest, and non-woven fabric pad for the back, shoulder and the hip. 3) The comparison of the anthropometric data of the subject when dressed in foundation garments showed a significant difference in bust point height, in bust point length and in nipple-ta-nipple breadth, which proves the foundation garments to be effective in correcting such part as the chest, the hip and the abdomen. 4) As considered in terms of the sensory evaluation, the item except for the shoulder and the armhole coincided with each other in the mean value and in the composite reliability coefficient, which also proves the foundation garments to be effective. 5) Subjects were satisfactory on fit, performance, design, of the foundation garment, and their changed appearance. 6) In the case of the comparison through the photographs, the silhouettes of all the five women subjects were found effectively to be balanced.

• Journal of Microbiology and Biotechnology
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• v.27 no.10
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• pp.1736-1743
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• 2017

Sourdough is made by fermentation of dough by lactic acid bacteria (LAB) and yeast to improve bread properties like volume, flavor, and texture. A Korean traditional sourdough was made by fermenting rice flour with rice wine (makgeolli) and used to make sponge-like bread (jeung-pyun). The aim of this study was to investigate the microbial diversity of makgeolli products and their influence on the organoleptic quality of jeung-pyun. Three commercial makgeolli were tested for jeung-pyun production, with each product exhibiting varied dough swelling rates and organoleptic qualities, and among them, J-product was ranked highest in texture and taste. Microbial analysis of the three makgeolli also showed a big difference in their population and diversity. J-product had the highest LAB and yeast counts, and the predominant species were Lactobacillus casei, Lactobacillus brevis, Leuconostoc pseudomenteroides, and Saccharomyces cerevisiae. Using J-product, sourdough was fermented at $25^{\circ}C$, $30^{\circ}C$, and $35^{\circ}C$, and the microbial growth in and textural properties of jeung-pyun were examined by instrumental and sensory tests. At high temperature ($35^{\circ}C$), the rates of dough swelling and acidification were fast due to rapid microbial growth mainly caused by LAB, resulting in a short leavening time and soft and sour jeung-pyun. Sensory tests showed consumer preference for the soft and mild-sour jeung-pyun. This study shows that LAB in makgeolli play key roles in production of jeung-pyun, influencing the textural and sensory properties. For the production of high-quality jeung-pyun, development of LAB starters with high gas productivity and low acidity and establishment of an optimal fermentation procedure for rice dough are necessary.

• Korean Chemical Engineering Research
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• v.48 no.5
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• pp.660-667
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• 2010

In this research polyimide, Matrimid 5218, hollow fiber membrane was used to recover sulfur hexafluoride($SF_6$) which is one of the six greenhouse gases from $N_2/SF_6$ mixture gas. Fibers were spun from using dry-wet phase inversion method. The module was manufactured by fabricating fibers after surface coating with silicone elastomer. The scanning electron microscopy(SEM) studies showed that the produced fibers typically had an asymmetric structure; a dense top layer supported by a sponge-like substructure. The developed module had a permeance of 0.78-1.36 GPU for $N_2$ with $N_2/SF_6$ selectivity of 2.44-5.08 at various pressure and temperature. For recovery of $SF_6$, a membrane module and 10 vol.% $SF_6$ from $N_2/SF_6$ mixture gas was used. The effects of various operating condition such as pressure, temperature, and retentate side flow rate were tested. When pressure and temperature were increased and retentate flow rate was decreased, the $SF_6$ purity in recovered gas was increased up to 37.5 vol.% with decreasing recovery ratio. When retentate flow rate was increased pressure and temperature was decreased, the $SF_6$ recovery ratio in retentate side was increased up to 89% with decreasing the $SF_6$ purity in retentate side.

• Journal of Korean society of Dental Hygiene
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• v.19 no.6
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• pp.1025-1036
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• 2019

Objectives: The purpose of this study is to identify the status and opinions of professional oral health care performance in oral cancer patients. Methods: Seven National University Dental Hospitals and the National Cancer Center in Korea surveyed the medical personnel in charge of oral health care for oral cancer patients. The questionnaire consisted of 16 questions, including the status of expert oral health care education and performance for oral cancer patients, etc. A total of 47 questionnaires were retrieved, and the collected data were used in PASW Statistics 23.0 to perform frequency analysis, cross-analysis, and kruskal Wallis tests. Results: A survey of oral health care education found that 29.8% of the medical personnel had received education. The most performed of professional oral health care was found that applying fluoride by dental hygienist, treating stomatitis by dentist, and wiping mouths with sponge by nurse. The assessment of self-performance has shown that applying fluoride by dental hygienists has a statistically significant difference. Only 37.8% of oral health care education for patients was conducted. Most recognized that oral health care in oral cancer patients was important, but it is difficult to provide care due to lack of performance personnel and time, opportunities for performance personnel to be educated. The improvement was found to require an increase in the number of performance personnel, placement of professionals, and practical training to enhance performance capabilities. Conclusions: For oral health care of oral cancer patients, continuous education for medical personnel, establishment of oral health care manual and medical system, research on oral health care of oral cancer patients and public relations campaign will have to be activated. Development of expert care manual analysis and evaluation tools for oral health care in oral cancer patients in the future and development of standardized curriculum will be necessary.

• Korean journal of food and cookery science
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• v.16 no.1
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• pp.1-8
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• 2000

Six Domestic Wheat Tapdong, Eunpa, Kobun, Olgru, Uri, Kumgang cultivars and one standard wheat Dark Northern Spring (DNS) were milled and determined bread-making properties of dough and bread made the wheats. The ash contents of DNS showed 0.54%, on the other hand, domestic wheat flours showed lower contents than DNS, and Kumgang was the lowest. The Protein contents which suggest the flour gluten content showed 11.68% in DNS cultivars, however 13.85% in Kumgang, 12.35% in Eunpa, 12.32% in Kobun. Valorimeter value in Farinograph data for Kumgang, Kobun, Eunpa cultivars which evaluate the dough formation time and stability showed better result than DNS. Resistance rate in Extensograph for Tapdong and Kobun showed higher rate than DNS. Gelatinization temperature in Amylograph for DNS, Tapdong, Eunpa, Kobun, Kumgang revealed 59$\^{C}$, 59$\^{C}$, 58$\^{C}$, 58$\^{C}$, 59$\^{C}$ respectively, but Uri, Olgru cultivars showed upper temperature which suggest the two cultivars was not suitable for bread making. W(gluten strength) in Alveograph data for DNS showed 297, however, 386 for Tapdong, 327 for Kumgang which indicated that the upper domestic wheat cultivars satisfactory the bread-making properties. In the CO$_2$production of straight bread doughs measured with Meissle fermenter for 5hr, Kumgang cultivar showed the highest CO$_2$ as 333 mg per 30 g of dough. The breads prepared with the above domestic wheat flours showed acceptable quality in sensory test for parameters such as volume, color of crust, symmetry of form, crust, evenness, grain, color, texture, aroma, taste, but the bread made DNS seemed to be superior in organoleptic property to the breads made with domestic wheat flours. The sponge dough bread made with Kumgang cultivars showed the best organoleptic quality among the wheat flours tested. These results indicate that the Kumgang seemed to be practical wheat variety for bread-making.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.46 no.3
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• pp.221-228
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• 2001

This study was carried out to investigate the effect of germination condition and drying temperature on growth and physicochemical properties of brown rice. Three brown rice seeds of Ilpumbyeo, Dasanbyeo and Heugjinjubyeo were stored at room temperature for six weeks to test the time-sequence germination viability. Relatively stable germination ratio was maintained until 2 weeks after storage. However, 3 weeks after storage, germination ratio of brown rice seeds started to decrease rapidly and their germination ratio was lower than 80%. For this reason, brown rice was recommended for seeding within 2 weeks after hulling. During the initial 5 days, germination ratio of 24 hours pre-soaking brown rice was higher about 2-3% than that of non-soaking brown rice. The $25^{\circ}C$ was considered as the most favorable temperature for brown rice germination, because of the high germination ratio and desirable coleoptile growth of the brown rice, and little seed rotting symptoms. The scanning electron micrographs showed the structural differences between hot-air dried and freeze dried germinated-brown rice kernel. In the freeze dried germinated-brown rice, seed coat (pericarp, tegmen and aleurone layer) was mechanically disrupted from the endosperm, and many cleavages were observed among starch storing cells and starch granules. The endosperm of freeze-dried brown rice kernels formed the sponge-like structures and showed the fragile traits. For this reason, hot-air drying is considered as more suitable method than freeze drying for germinated-brown rice. The crude protein and amylose contents were slightly changed, but there were no significant differences during the germination period. Crude fiber content was decreased, but crude Int and total amino acid contents were increased as seeding days increased. A rapid increase in $\alpha$-amylase activities of germinating brown rice was observed at S days after seeding, and $\alpha$-amylase activities were decreased from 8 days after seeding. Total free sugar contents were decreased during the germination period. There was continuous decline in the contents of sucrose and glucose until 8 days after seeding, but fructose and maltose content were gradually increased from the 5 days after seeding.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1653-1660
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• 2004

This study was conducted to investigate seasonal changes of microbiological counts and sanitation state on the surface of food service facilities and utilities of elementary schools in Busan area. Samples swabbed using sponge were collected from the surface of food service facilities and utilities, that is ceiling, wall, floor, trench, grease trap, hood, pest control net and dumb waiter, and analyzed by measuring the total plate, coliform and Salmonella spp. count. The total plate counts at foodservice facilities and utilities except ceiling and wall were ranged from 10$^4$∼10$^{6}$ CFU/100 $\textrm{cm}^2$. The coliform counts were ranged from 10$^2$∼10$^4$ CFU/100 $\textrm{cm}^2$ at foodservice facilities and utilities except ceiling. The grease trap was the severely contaminated facility. It was indicated that the sanitary condition at the foodservice facilities and utilities except ceiling and wall should be improved promptly. As a result of investigating the seasonal changes of microbiological counts, floor, trench, grease trap and dumb waiter should be carried out disinfection before foodserving everyday in summer season, and the disinfection frequencies of wall, hood and pest control net should not be less than three times per week. In winter season floor, trench, and dumb waiter should be carried out disinfection after foodserving, grease trap should be carried out disinfection before foodserving everyday and the disinfection frequencies of wall, hood and pest control net should not be less than twice per week.