• Journal of Microbiology and Biotechnology
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• v.33 no.3
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• pp.387-397
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• 2023

Cytochrome P450 (CYP) is a heme-containing enzyme that catalyzes hydroxylation reactions with various substrate molecules. Steroid hydroxylases are particularly useful for effectively introducing hydroxyl groups into a wide range of steroids in the pharmaceutical industry. This study reports a newly identified CYP steroid hydroxylase (BaCYP106A6) from the bacterium Bacillus sp. and characterizes it using an in vitro enzyme assay and structural investigation. Bioconversion assays indicated that BaCYP106A1 catalyzes the hydroxylation of progesterone and androstenedione, whereas no or low conversion was observed with 11β-hydroxysteroids such as cortisol, corticosterone, dexamethasone, and prednisolone. In addition, the crystal structure of BaCYP106A6 was determined at a resolution of 2.8 Å to investigate the configuration of the substrate-binding site and understand substrate preference. This structural characterization and comparison with other bacterial steroid hydroxylase CYPs allowed us to identify a unique Arg295 residue that may serve as the key residue for substrate specificity and regioselectivity in BaCYP106A6. This observation provides valuable background for further protein engineering to design commercially useful CYP steroid hydroxylases with different substrate specificities.

• Journal of the Korean Society of Food Culture
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• v.24 no.5
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• pp.533-539
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• 2009

Frying is the most popular cooking style used in food service institutions in Korea because fried dishes are well accepted by students. However, trans fat contents reduction have recently been required in many foods for health reasons Therefore, alternatives to frying such as oven baking or roasting are being used in many institutions. Steam convection ovens provide dry heat as well as steam so that they can be used to make a wide variety of Korean dishes. In this study, a menu acceptance test was conducted over 2 weeks. Pork, chicken, fish and potato dishes cooked by conventional cooking methods were served for 4 successive days, after which the same dishes were prepared using the oven. Overall, 322 junior high school students evaluated the traditionally cooked foods, while 316 evaluated the oven cooked foods. Comparison of the foods prepared using both methods only revealed a significant difference in the acceptability of foods on the fish menu (p<0.05). Specifically, the acceptance of fried fish was higher than that of the oven baked fish. Additionally, overall acceptance of the menu by males was higher than the acceptance by girls. Furthermore, students who had the preference for special ingredients showed a higher menu acceptance for the menu cooked with those ingredients. On average, approximately 25% of the meal was not consumed and left as plate waste. The portion of the fried fish not consumed was smaller than that of the oven cooked fish, but the portion not consumed did not vary based on cooking method for any other foods evaluated. Overall, it is expected that the oven cooking method will be a good substitute for frying or other cooking method for traditional Korean dishes.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.29 no.1D
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• pp.91-100
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• 2009

The aim of this paper is to examine satisfaction of residents and preference on the outdoor space's design by multi-family housing complex scale. So we divide outdoor space into space for green land, space for physical training and play, space for walking and space for rest and landscape facilities. The major findings of this analysis are follows : Multi-family housing complex scale is the bigger, it is recognized by same ratio on specific outdoor space in housing complex that are space for green land, space for physical training and play, space for rest and landscape facilities. And space for physical training and play is found commonly into the poorest space in housing complex. Evaluation for resident's perception on outdoor space by multifamily housing complex scale shows that housing complex scale is the bigger, resident's satisfaction is the lower. That means that housing complex of large scale can't satisfy the diverse resident's demand.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.4
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• pp.424-431
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• 2013

Consumption of waxy corn is steadily increasing due to consumer preference for natural food. However, availability of waxy corn is limited because most of them are used for steamed waxy corn. It is therefore important to create new demands of waxy corn using food processing technology. There is little prior research about characteristics of milled kernel in waxy corn. This study examined the physicochemical and cooking properties of milled kernel using nine waxy corn hybrids. Colored hybrids (Heukjinju, Miheukchal, and Eolrukchal1) showed high milling yield and low change of grain length after milling process compared to other hybrids. The total starch content ranged from 62.1 to 68.4% and the gelatinization temperature of starch was lowest in Yeonnong1 ($69.9^{\circ}C$). The breakdown viscosity of Yeonnong1, Miheukchal and Heukjinju was higher than those of tested hybrids, whereas setback viscosity of those hybrids was lower. In cooking properties of milled waxy corn, water absorption and volume expansion rate were high in Yeonnong2 (84.9, 219.3%), Miheukchal (85.9, 211.4%), and Heukjinju (80.9, 203.7%). In the sensory test, the overall preference was significantly higher in Heukjinju and Miheukchal. Thus, Heukjinju, Yeonnong2, and Miheukchal showed good scores in milling yield, cooking properties, and the preference of sensory test. These results will provide fundamental information to extend milled waxy corns usage.

• Journal of Korean Ophthalmic Optics Society
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• v.15 no.1
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• pp.105-116
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• 2010

Purpose: To analyze and compare differences between single vision lenses and functional progressive addition lenses and improvement to binocular visual function wearing functional lenses for pre-presbyopes altered their single vision lenses to functional progressive addition lenses with low addition. Methods: Healthy 32 subjects aged 24.03${\pm}$1.87 (male 23, female 9) who were recruited from university students wore functional progressive addition lenses (EYE-T, Chemilens Co., Korea, ADD 0.750) for 2 months. Objective refraction, corrected visual acuity at distance and near, near point of convergence, near point of accommodation, accommodative facility, phoria at distance and near were measured. And subjective satisfaction was investigated by using a questionnaire designed to fatigue, comfort, discomfort, overall satisfaction and preference. Results: Functional progressive addition lenses were better than single vision lenses at near point of convergence and accommodation, accommodative facility. Exo phoria measured at distance with single vision and functional progressive addition lenses. Exo phoria measured at near with functional progressive addition lenses was higher than that with single vision lenses. As a survey, the satisfaction was increased in questions related near work. However, single vision lenses were preferred in distance test of overall satisfaction, easy 10 adapt, lime to adapt. A survey showed thai preference of functional progressive addition lenses were increased 75.00% to 81.26% for near work, 50.00% to 65.63% for visual fatigue, 47.75% to 50.00% for visual comfort and 31.25% to 46.88% for overall comfort. Conclusions: Comparing between single vision lenses and functional progressive addition lenses, binocular visual function related near work, subjective satisfaction and preference was improved after wearing functional progressive addition lenses. This study suggested that functional progressive addition lenses were useful for long time near work.

• Journal of Nutrition and Health
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• v.49 no.1
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• pp.36-42
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• 2016

Purpose: This study was conducted for comparison of salty taste assessment, salty taste preference, high-salt dietary attitude, and high-salt dietary behavior by stages of behavior change among school-aged children and adolescents. Methods: A total of 1,595 students (1,126 school- aged children, 469 adolescents) from 43 elementary schools and 17 middle and high schools in Daegu were tested using salty taste kits and surveyed using questionnaires on stages of behavior change, high-salt dietary attitude, and behavior. Results: Adolescents showed a significantly higher result for salty taste assessment than school-aged children (p < 0.01). In salty taste assessment, the students of pre-contemplation stage (n = 498) and contemplation stage (n = 686) showed higher scores than students of action stage (n = 351) and maintenance stage (n = 60). Regarding the salty taste preference, students of maintenance stage preferred the lower two samples (0.08%, 0.16%) and students of pre-contemplation stage preferred the higher two samples (0.63%, 1.25%). High-salt dietary attitude scores and dietary behavior scores were highest for students of pre-contemplation stage and were lowest for students of maintenance stage. Conclusion: Salty taste assessment, high-salt dietary attitude, and high-salt dietary behavior were significantly different by stages of behavior change among school-aged children and adolescents. This study suggests the need for examination of the stages of behavior change before nutrition education for effective education.

• The Journal of Korean Academy of Prosthodontics
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• v.33 no.2
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• pp.210-230
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• 1995

To compare the wear resistance of four kinds of commercial acrylic resin teeth [SR-Orthosit PosterioresR(Ivoclar Co., Liechtenstein), Endura PosteriorR(Shofu Inc. Japan), trubyte IPN teethR(Dentsply International Inc., York,), Trubyte BiotoneR(dentsply Inermational Inc. Brazil) by means of the toothbrush abrasion method, the artificial resin teeth were embedded in epoxy resin with the occlusal surfaces aligned in one plane for a total of 40 blocks. There after, each lock was mounted in the arm of the toothbrush abrasion machine(K 236, Japan). Wear measurements were made on the three preconditioned states. Those were as follows : no treatment specimens, thermocycled specimens, and thermocycled specimens which were immeresed applied load of 400g during the buring the brushing cycle. At the end of the 30,000-stroke cycle, each specimen was removed, and weighed. The microhardness of four kinds of commercial resin teeth were determined by means of microhardness tester. Microhardness tests were performed on te no treatment specimens, thermocycled specimens, and thermocycled specimens with immersion in the denture cleansing solution. Finally, the comparison of thermal properties were perfomed using differential scanning calorimeter(DSC-1500). The following results were obtained : 1. In the case of no treatment teeth, the wear amount of endura Posterior(EN) was the greatest among the others(p<0.01), and the wear amount of three kinds of artificial resin teeth was increased in the order of Trubyte IPN teeth(IN), Trubyte Biotone(BN), SR-Orthosit Posteriores(SN) but there was no statistic significance(p>0.01). 2. The wear amount of Trubyte IPN teeth(IT) and Trubyte Biotone(BT), was increased due to thermocycling effect, but that of Endura Posteriores(ET) was decreased conversely(p<0.01). 3. Except for the SR-Orthosit Posteriores(STC), the wear amount of three kinds of artificial resing teeth(that is, ETC, ITC, BTC) was increased due to denture cleansing solution$(Cledent^R)$, but there was no statistic significance(p>0.01). But the wear amount of the SR-Orthosit Posteriores(STC) was the greatest among the others(p<0.01). 4. The wear amount of toothbrush was the greatest in case of contact with occlusal surface of SROrthosit Posteriores resin teeth(p<0.01). 5. the microhardness values(KHN) of the SR-Orthosit Posteriores was the highest among the experimental artificial resin teeth(p<0.01). 6. There was no relationship between microhardness valuse(KHN) and wear amount of four kinds of experimental artificial resin teeth(p<0.01). 7. The differential canning calorimetric property of four kinds of artificial resin teeth did not show endothermal or exothermal peak in the range of $100^{\circ}C$

• Archives of design research
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• v.17 no.3
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• pp.431-440
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• 2004

Environment has formed characters of one society and the society has formed its characteristic cultural behaviors. Oppositely cultural behaviors make the characteristic products like environment and space products. It gives the idea that we can create cultural space by examining cultural characteristics. This research bases on the 5 cultural dimensions of Geert Hofstede to inspect cultural quality of Korea and the 10 cultural factors of Edward. T. Hall in order not to omit some part of cultural characters. From April 2004, KTX which is originated from TGV of France began toroll in Korea. It is interesting that the same interior of train is used by two different cultures. The method to find out the special quality of transportation culture of Korea passed 5 steps like following; 1) making a questionnaire to understand general concepts 2) observation to make dear what are the special behaviors in the interior of train 3) comparison valuation with marking sheet of the interiors of KTX and HSR in order to find out which space Korean people prefer 4) comparison of behaviors in the interior of KTX and TGV 5) Interviewing and surveying the opinions of passengers of KTX. With these methods it would be possible to seek out the characters, preferencesand needs for the interior space of train. There were remarkable things like following 1) importance of privacy from the other's eyes 2) seriousness of individual seat because of the short term transportation 3) necessity of continuous information because of 'Uncertainty Avoidance Culture' 4) absence of moving 5) requirement of bright and comfortable interior like one's inner room 6) preference to take a seat as a group with their friends or family due to 'Collective Culture' 7) self-defense and self-protection of one's baggage because of 'Uncertainty Avoidance Culture'. With these discoveries this research suggests guidelines to design interior of train of Korea.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.500-506
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• 1994

For comparison of beef quality, four kinds of beef (Korean native cattle beef, dairy cattle beef, imported beef, cross-bred beef) were investigated through tenderness, juiciness and flavor related components measurement and organoleptic tests. Flavor related chemical components such as NPN, IMP, free fatty acid and free amino acids were analyzed, water holding capacity, contents of hydroxyproline and intramuscular fat were measured for evaluation of beef tenderness. Instron was also used for measuring beef tenderness as an objective method. Triangle test and descriptive analysis test were conducted for comparison and evaluation of preference of various beef samples. In hardness analysis using Instron, imported and cross-bred beefs had higher value than that of Korean native cattle or dairy cattle beef. Water holding capacity and pH of Korean cattle beef was higher than that of others. The intramuscular fat content of Korean cattle beef was highest, so it was expected juicier than other beef. In flavor related compound analysis, NPN content of Korean native cattle beef was the lowest, which shows it spent the least time among sample meats after slaughter. IMP, hypoxantine and inosine were most abundant in Korean native cattle beef. In free amino acids analysis showed that the proportion of basic acid and aromatic acid content of Korean native cattle beef was highest, whereas that of sulfur containing amino acid of imported beef was highest. TBA value of Korean native cattle beef was the lowest, and analysis of fatty acid composition revealed that the proportion of unsaturated fatty acid of Korean native cattle beef was higher than imported and dairy cattle beef, but similar to cross-bred beef. Organoleptic test was performed by triangle test and descriptive analysis. In triangle test, most panelist could distinguish Korea native cattle beef from imported beef and cross-bred beef, imported beef from cross-bred beef. In descriptive analysis which relys on subjective standards of panelists, there was no difference among beef in aroma, flavor and tenderness except juiciness. Even though contents of non volatile flavor compounds in Korean native cattle beef were higher than those of other beef samples, there were no significant differences in subjective panel test. The results showed that Korean consumers do not have common standards for beef quality evaluation.

• Korean Journal of Health Education and Promotion
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• v.18 no.2
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• pp.45-63
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• 2001

The objective of this study is to give basic materials for selection and improvement of contents of safety education, which is substantially helpful to elementary students, by analysis of contents of safety education in some subjects and assessment of the needs of elementary students for safety education. For this purpose, this study was analyzed the contents of safety education in five subjects for elementary school and conducted the survey of 883 students in some elementary schools in Seoul from April 7 to 22, 2000. The results were as follows; 1. As a result of analysis of the proportion of contents regarding safety-related education in some subjects, Physical Education occupied the highest proportion (14.09％), and that was followed by Practical Subject (9.55％) and Moral Education (9.34％). However, the proportions in Social Study and Natural Science were very low, 1.85％ and 1.31％ each. In total lines of these five subjects, the numbers of line regarding safety education was contained by 5.78％. 2. Analyzing the proportion of domains of safety education in five textbooks, the Meaning of Safety and Basic Principles occupied the highest portion (29.5％), and that was followed by the Home Safety (24.0％), the Safety in School (17.1％), and the Play and Leisure Safety (14.0％). The Coping with Accidents and First Aid, the Safety from Fire and Explosion, and the Traffic Safety occupied relatively low portion, 6.9％, 5.7％, and 2.8％ each. 3. As a result of analysis of the proportion of the safety education domain in each subject, the Meaning of Safety and Basic Principles occupied the highest portion (23.6％) in Moral Education, the Home Safety (12.7％) in Practical Subject, and the Play and Leisure Safety (10.9％) in Physical Education. 4. Most of the participants in this survey experienced the Home Accidents (71.1％). And also, they experienced the Play and Leisure Accidents (57.9％), the Accidents in School (49.7％), the Traffic Accidents (45.3％), and the Fire and Explosion Accidents (24.7％) in order. 5. In the average proportion of the needs of participants for safety education in each domain, the Coping with Accidents and First Aid has the highest point (4.05). And, that was followed by the Home safety (3.79), the Safety from Fire and Explosion (3.73), the Meaning of Safety and Basic Principles (3.65), the Play and Leisure Safety (3.50), the Safety in School (3.37), and the Traffic Safety (3.35). The average proportion of the needs for safety education of total domains was 3.66. 6. In the needs for safety education regarding the feature of participants, it showed higher scores in female students than male ones (p〈0.001), in lower grader than higher grader (p〈0.05), and in the students born to wealth than those born poor (p〈0.05). Also, the children who recognize the necessity of safety education showed higher scores of the needs for safety education (p〈0.001). And it also showed the same results of high score to the children whose parents did the safety education (p〈0.00l) and to the children and their parents who have the higher degree of practicing safety (p〈0.001), and these differences were statistically significant. 7. In the extent of preference for methods of safety education, it showed high score to the Field Learning, followed by the Audio- Visual Education, the Discussion, and the Instruction of teacher. In the extent of preference for subjects regarding the contents of safety education by each domain, it showed high score to the subject of Safety for 4 domains - the Meaning of Safety and Basic Principles, the Traffic Safety, the Safety from Fire and Explosion, and the Coping with Accidents and First Aid. And also, they preferred Moral Education for 2 domains - the Home safety and the Safety in School, and Physical Education for a domain of the Play and Leisure Safety. 8. While 27 of 36 detail items was contained the contents of safety education, the proportion of needs of participants for safety education showed more than average 3.00 score in 34 of 36 detail items. However, none of 9 detail items was included in five textbooks. Also, 2 detail items - the Coping with Disasters and the Safety from Poisoning - were included together 2 parts; One part had the higher ranked 7 items acquired by analysis of the needs, and the other had the higher ranked 7 items acquired by analysis of the contents. But, except those 2 items, none of items were matched with each part.