• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.2
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• pp.180-194
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• 1985

The author investigated the history of oyster culture in Korea through examining old books and reports dealing with the fishery. Oysters have been produced in the all coastal areas in Korea, especially the center areas of production were the Hwangupo (Hamkyongbuk-do), Younghungman (Hamkyongnam-do), the estuary of Nakdonggang (Kyongsangnam-do), Kwangyangman, Haechangman, the estuary of Yongsangang (Chollanam-do), Yonghoto (Hwanghae-do) and the estuary of Uprockgang, where the large size oyster (more than 40cm in shell height) inhabited in form of groups. It was called by nine different names in the old times, Gul, Seukhwa and Moryeo were the most common names. The oyster was used as 46 kinds of medicinal stuff. The habitat forms of natural oyster can be distinguished to two types; one is that oyster is exposed to the air during the period of low tide (A-type), another is that oyster is not (B-type). The first oyster culture by the old books in Korea was started about 530 years ago as the bottom culture method derived from the A-type of oyster. After long years, the hanging culture method might have been started from the hint of the habitat form of B-type. The oyster culture in Korea developed based on the habitat forms of natural oyster at the biginning of 1900s. After World War II, the Korean government strongly recommded the laver farmers to culture oyster as relief measures. At that time, the stone culture method was mainly adopted. The quantity of oyster production is now about $15{\times}10^6{\sim}19{\times}10^6\;\frac{M}{T}$, and the half of oyster production including seed oyster is exported to the foreign countries.

• Journal of Nutrition and Health
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• v.38 no.7
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• pp.586-604
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• 2005

A reliable nutrient database is a prerequisite for accurate calculation of dietary intakes. The folate database currently available in Korea, however, is not reliable because the values were obtained from published data in other countries using ineffective methods to extract folates from the food matrix. The purpose of this study was to complement the folate database by analyzing folate content in foods using a more effective method to extract food folates (trienzyme treatment). Folate content per unit weight was highest in laver, fermented soybeans, soybean, spinach, black soybeans, crown daisy, mung beans, and quail's egg in descending order. Legumes, leafy greens, eggs, and seaweeds were rich in folate, and meats, chicken, fish, and some fruits contained less folate. Some of the analyzed values were 10 times higher than those in the currently available database. Folate values of 423 foodcodes out of 2,932 foodcodes ($14.4\%$) in the database in the 7th revision in the Recommended Dietary Allowances for Koreans can be replaced by those analyzed in this study. Since folate values of rice and Kimchi, which are core dishes of Koreans, in the newly established database are higher than those in the current database, folate intake assessed using our data will be higher than that using the current available database. Folate content in more foods commonly consumed in Korea are needed to update the folate database. Meanwhile, folate values presented here can be used to assess dietary folate intake of the Korean population.

• Journal of Environmental Health Sciences
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• v.27 no.4
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• pp.107-114
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• 2001

The number of covered carts selling snack foods along the streets are increasing in Korea and people enjoy eating foods at these carts. However there are only a few reports on the contamination or sanitary condition of the food carts. This study was performed to investigate the sanitary condition of food and water at the street food carts in the eight major areas of a city. Water and several kinds of food, kimbop(laver rollers) ddeokbokki(stir fried rice cake in hot pepper paste) oemuk(fish cakes) fish cake soup, and soy sauce were collected from four street carts from each of the 8 areas from June to August in 2001 The standard plate counts(SPCs) and coliform groups were examined according to the Food Code of Korea. The nufitness rates of SPCs of the samples were 0~15.6%: 15.6% in kimbop:6.3% in fish cake soup; and 3.1% in water samples SPCs were not detected in some samples. of ddeokbokki, oemuk and soy sauce. The unfitness rates of coliform groups were 0~62.5%; 46.9% in kimbop; 6.3% in ddeokbokki,;22.9% in oemuk 62.5% in fish cake soup; and 3.1% in soy sauce. Coliform groups were not detected in water sample The numbers and unfitness rates of SPCs and coliform groups showed increasing tendencies over time within a day. The higher the air temperature was the more increase of bacteriological growth was observed These results indicate that the level of bacteriological contamination of foods and water in the street carts should be monitored and strict inspection is necessary. There should be legal consequences for serving contaminated food to the public.

• Journal of the Korean Home Economics Association
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• v.28 no.2
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• pp.15-29
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• 1990

A survey was conducted of 1,454 customers to investigate dining out behaviors at fast food restaurants of Youido department compound, Myung-dong and Gang-nam district in Seoul, in April, 1988. The results are summarized as follows; The majority, 85% of customers, were aged 14 to 30, consisting of junior and senior high school children, college students and company employees. The reasons given by customers for patronizing fast food restaurants were the following, from most to least frequent; "convenient to dining," "the adequate place for the companionship", "the surroundings and dining equipment are pleasant and hygienic", "to be able to stay as long as I want". The fast foods purchased by the customers were mostly for a between meal snack or ice cream or drink rather than a full meal. The majority of the customers ate the purchased foods at the fast food restaurnats. However, a limited number of female customers preferred to take the packed fast foods to their homes. Tast Preference was a major factor in food selection from available food items. Ice cream, juice, French fried potatoes, salad, fried chicken, rolled rice with laver, and coke were high on the list of liked foods; in constrast, lower preference was for porridge, fish burger, doughnut, chicken burger and rice cake. Preference by food nationality was highest for Korean food, then Western food, Chinese food, Italian food and Japanse food, in that order. Customers offered suggestions for better fast food service, such as lowering the price, greater variety in the menu, increasing the propotion of vegetables and fruits on the fast food menu adn developing fast foods from traditional Korean foods. The customers, in particular, emphasized a need for the development of Korean traditional beverage of malted drink and persimmon punch, as well as mungbean pan cakes and sweet-spicy rice noodles(docbokki), as fast foods.y rice noodles(docbokki), as fast foods.

• Korean Journal of Poultry Science
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• v.26 no.3
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• pp.179-188
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• 1999

The present was undertaken to establish a model for the control of adipocytes differentiation by using antibody from egg yolk. The emulsion of membrane protein of 3T3L-1 cell membrane protein with the complete Freund's adjuvant was firstly immunized in layer. Second and third boosting were undertaken with two weeks intervals by injection of the emulsion of the same antigen with the incomplete Freund's adjuvant. After 4 week of the first immunization, eggs were collected and antibody (IgY) was purified from egg yolk. The purity of IgY was 60-98% determined by single radial immunodiffusion (SRID) methods. Titer value of the antibody showed high reactiviy for the preadipocytes membrane protein measured by ELISA. When the IgY was added in the test media containing either 2.5% porcine serum or 10% FBS(control), the differentiation of 3T3L-1 cells and Glycerol-3-phosphate dehydrogenase(GPDH) activities was significantly decreased compared to the control cells(p〈0.05). When mice were subcutaneously injected with IgY raised against membrane protein of 3T3L-1 cells for 3 weeks, adipose tissue mass around ovary was tended to be decreased in female mice compared to those of control mice. It is suggested that a potential for manipulating of lipid accumulation through decrease in 3T3L-1 cell differentiation and fat accumulation in female mice by IgY treatment.

• The Journal of Engineering Research
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• v.3 no.1
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• pp.223-233
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• 1998

The kinetic and mechanism of the hydrothermal reaction between lime and quartz used solid state reaction equations have been investigated. Hydrothermal reaction on the starting materials was carried out in an autoclave that quartz mixed with calcium hydroxide in CaO/$SiO_2$ ratio of 0.8-1.0 for 0.5-8 hour at saturated steam pressure of $180-200^{\circ}C$. The rate of reaction was given from the ratio of uncombined lime and quartz content to the total lime and quartz content. The rate of reaction was obtained the results by the Jander's equation $[1-(1-\alpha)^{1/3}]^N=Kt$. The reaction of lime is controlled mainly by the dissolution such as N=1, and the reaction of quartz is controlled mostly by the diffusion such as $N\risingdotseq2$. The rate of hydrothermal reaction in the calcium silicate hydrates system is suggested to be determined generally by the mass transfer through the product laver formed around the reactant particles. The rate equation for whole hydrothermal reaction is shown that it is converted into the rate determining step by the diffusion from the boundary reaction such as approximately $N=1-2$.

• Journal of Food Hygiene and Safety
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• v.15 no.2
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• pp.88-94
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• 2000

The purpose of this presents is to investigate, using natural food extracts(Green tea; Camellia sinesis, Du'chung; Eucommia ulmoides Oliver, Eu sung cho; Houttuynia cordate Thunb, Sam back cho; Saurus Chinensis, Baek hwa sa seal oho; Oldenladia diffusa Roxb., Laver; Porphyra tenera, Sea mustard; Undaria pinnatifda and Sea staghorn; Condium fragile) and juices(Sweet pepper; Capsicum annuum var. angulosum, Kale; Brassia oleracea var. acephala, Cucumber; Cucumis sativus, Onion; Allium cepa, Tomato; Lycopericon esculentum, Maesil; Prunus mume, Plum; Prunus salicina and Grape; Vitis spp.), the effect of natural plant components on the nitrite-scavenging under the different levels of pH. From the above mentioned extracts and juices, the content of vitamin C was detected, containing 65.1∼77.1 mg/100g, at the highest level in the Green tea, and followed by vegetables and fruits in order. The nitrite scavenging effect of teas, medicinal plants, and seaweed extracts, in the reaction system under the condition of pH 1.2, were 57.0∼100%, 50.0∼100%, and 18.0∼99.0%, respectively. Especially, the nitrite was scavenged to the level of 100%1 when 10 ml of kale and 5 ml of maesil Juice

• Korean Journal of Fisheries and Aquatic Sciences
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• v.7 no.2
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• pp.63-68
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• 1974

The growth of sea weeds is greatly affected by the environmental conditions of ambient water. Especially nutrient salts in sea water function as a major factor to the growth of lavers, so that the content of inorganic substances in lavers could he a criterion for quality evaluation of lavers. In this experiment, the relation between the quality and the content of Zinc and Magnesium which are not only physiologically active and closely related with pigments such as chlorophll and phycobilins but also important in quantify is discussed if such a measurement to be an index for quality evaluation. Sixteen samples of layers were collected from three different culture farms, 7 from Jangrim-Busan, 6 from Wando-Jeon Nam, 3 from Hadong-Gyeong Nam, and classified into 3 quality grades to each farm and to whole samples by organoleptic test. Zinc and Magnesium were analyzed by atomic absorption spectrophotometry. For pigment analysis, chlorphyll was extracted with 85 percent acetone, filtered and the absorbance was measured at 660 nm and the residue was further extracted with phosphoric buffer solution to determine the optical density for phycobilins at 560 nm. The result showed that the total content of Zinc and Magnesium varied between the farms, but kept consistent with quality grades from the same farm. The Zinc content was correlated proportion- ally with the content of phycobilins, and Magnesium content in total ash could roughly represent the content of chlorophll except some examples in which the Magnesium content of chlorophyll-ext ractresiduewasexceptionallyhigher. In conclusion the contents of these metals provide an applicable index for quality judgment of lavers.

• Journal of the Korean Applied Science and Technology
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• v.30 no.1
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• pp.183-196
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• 2013

The purpose of this study is to process a seaweed resources that is easy to find in Korea and has outstanding phlogistone and high yield seaweed vinegar solution through mass-production and facility development for utilization. The compound uses wasted seaweeds, such as brown seaweed, kelp, seaweed fusiform, and laver, and carbonizes them in high temperature by drying in poly step trap to extract them. In also involves the development of a process that separates and refines the extracts to create a high value-added anti-bacterial bio solution that can replace chemicals in agriculture and industries and even chemical food additives. so, studied separation and refining of seaweed extracts to analyze the compounds. and processed and compared to seaweed vinegar extracts to prove superiority.

• Journal of Nutrition and Health
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• v.9 no.1
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• pp.60-68
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• 1976

A group of 132 pre-school children with a mean age of six years and one month was the subjects of this investigation. These children were members of three nursery schools locating in Kwang-ju city. Each child's mother replied to a questionaire which included 42 food items and 4 questions. The results showed that the food preference of each child was variable and the group as a whole expressed more positive than negative feelings. The average number of foods liked per child was 22.9(range: $7{\sim}42$) among 42 food items. Peach, Apple, Strawberry, Laver, Egg, Tomato, Sweet Potato, Tangerine Orange and Beef were ranked in descending order of 'like' ratings. The average number of foods refused was 4.9 (range: $0{\sim}25$). Onion, Liver, Red Pepper Leaf, Root of Bellflower, Taro, Wild Seasame Leaf, Egg Plant, Cabbage, Water Cress and Bracken were ranked in descending order of 'refuse' ratings. The odor of hurting feelings, the hot taste and the flabby texture were the reasons why the children refused these foods. The average number of foods unexperienced was 4.4 (range: $0{\sim}14$). Kidney, Dried Small Whitebail, Tangle (DA SHI MA), Liver, SA RI Mushroom, Acorn Mook, Dried Fragrant Mushroom, Pine Agaric, Root of Bellflower and Ped Pepper Leaf were ranked in descending order of 'unexperience' ratings. Children's 'like' rating toward total foods was 57.3% and the 'refuse' rating was 11.7%. Among eight food groups, fruits showed the highest favority (91.4%) and mushroom showed the least (25.9%). The difference between male and female in the preference of total foods did not showed significant level. But the difference were significant in those of individual food groups; other vegetables, green and yellow leafy vegetables, mushrooms(above, p.<01), fishes and shellfish and sea weeds (above, p<.05). Children who had experienced meals missed rated 59.1% and 34.1% of these children missed meals once a week. The main reason for maels missed was due to the heavey snacks before meal time. Children who had snacks twice a day rated 45.6%. Main foods used as their snacks were starch foods (Cake, Biscuit, Sweet Potato) and citrous foods (Fruits, Apple, Tangerine).