• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.2
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• pp.208-214
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• 1993

Ginseng-whey beverages were prepared with rennet whey, ginseng, sweetener, honey and Japanese apricot, inoculated with different strains of lactic acid bacteria or unfermented partly. The samples were stored at 4$^{\circ}C$ or 30$\pm$1$0^{\circ}C$ and then physicochemical and microbiological properties were investigated. The yield of whey was 78.8%. The pH-values reduced and acidities increased during the storage period. The contents of solid-substances, ash and lipid in ginseng-whey beverages were 7.90~8.20%, 0.62~0.66% and 0.16%, respectively. The protein contents of ginseng-whey beverages were 0.42~0.56% and the contents were not changed during the storage period. The lactose contents of fermented beverages were higher than those of unfermented beverages. During the storage period (1~5 weeks), the ranges of D(-) - and L(+)- lactic acid contents in fermented ginseng-whey beverages (17.3~156.1 mg/100g, 347.3~1894.2mg/100g) were higher than those of unfermented ginseng-whey beverages (6.2~82.8mg/100g, 7.1~885.5mg/100g). The contents of total saponin in unfermented sample and fermented sample (Lac. casei sub-sp. casei+Str. salivarius sub-sp. thermophilus) were increased during the storage period. But, those of the fermented sample(Lac. acidophilus+Lac. delbrueckii sub-sp. bulgaricus) were reduced. In the electrophoretic results of ginseng-whey beverages, an $\alpha$-lactalbumin and a $\beta$-lactoglobulin bands were shown apparently and there were no changes observed during the storage period. During the storage period (1~3 week) the coliform was not detected and total plate counts and psychrotrophs were increased according to the storage period.

• Journal of Ginseng Research
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• v.3 no.2
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• pp.113-126
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• 1979

This study was undertaken to assess the effect of the Korean red ginseng extracts on the growth of lactic acid bacteria, such as Lac. acidophilus and Str. thermophilus. The results are summarized as follows: 1. The growth of all the lactic acid bacteria tested in this study was not influenced when the skim milk was added with the red ginseng extracts in concentration of less than 4.0%. But the growth was remarkably inhibited in the presence of 8.0% red ginseng extracts in skim milk. 2. Titratable acidity was more or less increased by addition of red ginseng extracts as compared with control except when the amount of 8.0% red ginseng extracts were added into skim milk. 3. No particular effect was observed in the growth of lactic acid bacteria in case of addition of saponins. But the remarkable inhibitory effect was observed in the skim milk with the amount of 1.2mg/ml the fractions extracted by ethyl ether from red ginseng extracts.

• The Korean Journal of Food And Nutrition
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• v.18 no.4
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• pp.325-333
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• 2005

This experiment was carried out to investigate the effect of green tea powder on the growth and acid production of lactic culture in reconstituted skim milk. The supplementation level of green tea powder to reconstituted skim milk was $0.5\%,\;1.0\%,\;1.5\%,\;2.0\%\;and\;2.5\%$. Reconstituted skim milk containing green tea powder was fermented by single or mixed culture of Streptococcus thermophilus, Lactobacillus acidophilus and Lactobacillus casei. Supplementation of green tea powder did not significantly stimulate growth and acid production of Streptococcus thermophilus and Lactobacillus casei. But the growth and acid production of Lactobacillus acidophilus were slightly enhanced by the addition of green tea powder. When green tea powder was added to reconstituted skim milk at the level of $0.5\%\;or\;1.0\%$, all mixed cultures oi lactic acid bacteria showed high number of viable cell count and the acid production than 3 kinds of single cultures. Therefore, it was suggested to manufacture the yoghurt with the addition of $0.5\~1.0\%$ green tea powder and the inoculation of mixed cultures of lactic acid bacteria for on the stimulation of growth of the lactic culture.

• Proceedings of the Korean Society of Surveying, Geodesy, Photogrammetry, and Cartography Conference
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• 2002.04a
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• pp.3-10
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• 2002

요즘 측량분야에서 Geomatics 또는 Geoinformatics라는 새로운 용어가 대두되고 있다. 해외의 유수 기관 및 대학교에서도 측량이라는 학과명 또는 기관명을 Geomatics라는 용어로 교체하고 있으며, 이는 측량분야의 다양화와 학제간 연구수행의 필요성을 반영하는 것이다. 최근 45로 일컬어지는 GPS, 원격탐사(RS), GIS, ITS의 경우 각기 독자적인 영역을 구축하기보다는 상호 보완적인 역할을 하며 통합되어 가는 추세이다. 1950년대에 기본적인 위성관측기술 및 계산 기술의 개발을 시작으로 1980년대에 이르러서는 위성 기술은 측지학 및 측량 분야에 적용되기 시작했다. 그 대표적인 것이 GPS(Global Positioning System)로 기존의 천체측정학 방식을 대체하는 유용한 위치결정 수단으로 사용되기 시작했다. DNSS로부터 시작된 GPS는 측지 측량분야, 지구물리학분야, 항법 및 교통, GIS Mapping, 기상 및 해양, 재난 및 레저, 인공위성 궤도결정 등 다양한 분야에 적용되었으며, 특히 2000년 5월 1일 SA가 해제되면서 그 활용도는 더욱 증가하고 있다. 위성원격탐사의 경우 초창기에 중ㆍ저해상도의 다중분광영상에서 시작하여 그 해상도가 꾸준히 향상되어 오늘날 0.61 미터급 고해상도 위성인 QuickBird 위성이 발사되어 운용 중에 있다. 위성영상의 공간해상도, 분광해상도, 방사해상도는 향후 계속 향상될 것이며 이에 따른 방대한 데이터의 처리 문제 및 하드웨어/소프트웨어 지원에 대한 연구가 수반되어야 할 것이다. GPS 및 원격탐사(RS)는 더 이상 독자적인 영역으로서가 아니라 Geomatics를 이루는 중요한 분야로서 타 시스템과의 보완적인 관계로서 통합되어 나갈 것이다. 이를 위해서는 공간정보에 대한 표준화 및 데이터 처리, 통합, 시스템 구축을 위한 기술적 연구가 계속 진행되어야 할 것이다.분 공부상면적보다 늘어났다. 2. 좌표의 이동량이 일률적이지 못하므로 기초점에 대한 문제라고 생각되며, 따라서 도해지적을 수치지적으로 전환함에 있어서 가장 우선되어야 할 사항이 기초점 정비라 하겠다.승이 뚜렷하였다. 따라서 비파 착즙액 첨가 기능성 yoghurt 제조시 비파 착즙액을 10% 첨가하여 혼합 starter로 Str. thermophilus와 Lac. acidophilus 혼합균주를 사용하는 것이 이들 유산균의 증식에 가장 적합한 것으로 나타났다.타났다..297, 0.293, 0.205에서 50일 경과 후 0.612, 0.472, 0.898로 비살균에서 높은 값을 보였다. 따라서 비살균의 경우 저장말기에 TBA값이 높아지는 경향을 보였다. 5. L값은 살균처리의 경우 저장 30일 이후 약간 어두워지는 경향을 보였고, 121$^{\circ}C$ 살균처리에서 높은 값을 보였다. 대체로 저장온도가 높고 저장기간이 길어질수록 약간 밝아지는 경향을 보였다. 적색도는 인삼 첨가구의 경우 상온 및 냉장저장에서 10$0^{\circ}C$ 살균이 121$^{\circ}C$ 처리구 보다 약간 높은 값을 보였다. 저장기간에 따른 적색도의 변화는 인삼과 송이 첨가구에서 비교적 안정적이었다. 황색도는 상온 및 냉장저장에서 저장기간에 따라 약간 감소하는 경향을 보인 후 상온저장 50일 째, 냉장 60일 째 가장 높게 나타났다. 121$^{\circ}C$ 살균처리구가 10$0^{\circ}C$ 처리구보다 약간 높은 경향을 보였다.^{\circ}C$$,에서는 20시간 가열시 0.706$\mu\textrm{g}$/kg으로 가장 높게 생성된 후 서서히 감소하였다. 그러나 산값과 공액이중산값은 계속 증가하는 양상을 나타냈다. 즉 B(a)

• Proceedings of the Korean Society for the Gifted Conference
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• 1994.08a
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• pp.1.2-37
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• 1994

Currently Korea encourages gifted high schoolers and junior high schoolers to participate in international achievement contests such as International Olympiads. Participants for these contests are selected nationwide among gifted students in areas of mathematics, physics, chemistry, and others. They go through a series of screening tests and programs. One of the screening processes IS Korean Olympiad School, which provides study programs each summer for student-candidates prior to following year's International Olympiads. Approximately 40 students of high schools and junior high schools, in each subject of study, gather at Korean Olympiad Summer School, and they go through intensive study programs during a short period of time. Out of 40 candidates,' less than 10 students are finally selected to participate in International Olympiads. In this study, a psycho-educational program called "Situation Coping Training Program" was developed to enhance ahievement motivation for these student-candidates. This study was to see if this training program actually improved their cognitive, emotive motivation factors, and to see how this training program affected their achievement level. Training was administered for five days. This training program was found effective for participants to increase self-efficacy, internal locus of control, and anxiety copmg. These cognitive and emotive motivation factors, other than intelligence, were found to have positive relationship with achievement level, of which self-efficacy and attribution style of students were found as two best predictors of achievement. This training program was perceived as necessary. by participants, and helpful for recovering self-confidence and self-control as well as coping pressure. Suggestions were made that this kind of training program be administered as a regular curriculum in preparative study programs such as Korean Olympiads, since cognitive, emotive motivation factors are related with achievement, and furthermore, be utilized in all gifted education programs in Korea. in Korea.