• The Korean Journal of Food And Nutrition
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• v.17 no.1
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• pp.25-31
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• 2004

The quality and sensory characteristics of kimchi during fermentation at 15 $^{\circ}C$ were evaluated. Kimchi was prepared with Chineses cabbage which was brined in 10% salt water added dill hot-water extracts(DK) and stevia hot-water extracts(SK) respectively. The pHs and reducing sugar contents of kimchi were decreased with increasing the fermentation time whereas lactic acid(%) was increased. The pH of DK was lower than control, and the lactic acid(%) contents of DK, SK were equal or higher than control in the first stage of fermentation. Also, the reducing sugar contents of DK, SK were lower than control. These results showed that the fermentation of DK and SK were faster than that of control in the first stage of fermentation. But the lactic acid(%) contents of DK, SK were higher than control after the 12th day of fermentation. It showed that it is possible to extend the preservation of kimchi. With increasing fermentation time, the L value of kimchi juice was increased, and the a value was decreased, and the b value was constant. Especially, the a value of DK, SK was higher than control. It meant that DK, SK kept more carotenoids in kimchi than control. On the 6th day of fermentation, the sensory evaluation analyzed by ANOVA followed Duncan's multiple range test showed that the levels of the green smell and the moldy flavor of DK were significantly lower than control(p<0.05) and the levels of the green smell, the green flavor and the moldy smell of SK were significantly lower than control(p<0.05), too. And the level of overall flavor of DK, SK was higher than control. The most preference among experimental groups was SK and then control, DK. The levels of TBARS of DK, SK were generally lower than control, and the level of TBARS of DK was lower than SK.

• Clinical and Experimental Reproductive Medicine
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• v.37 no.4
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• pp.307-319
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• 2010

Objective: Vitrification requires a high concentration of cyroprotectant (CPA) and an elevated cooling speed to avoid ice crystal formation. We have evaluated the effect of different combinations of cooling rate and CPA on embryonic integrity (developmental competence) in order to increase the efficiency of vitrification without impairing embryo viabilit. We hypothesized that the combination of CPA or the increase of cooling rates can reduce the concentration of toxic CPA for vitrification. As consequently, we performed experiments to evaluate the effect of various composition of CPA or slush nitrogen ($SN_2$) on the mouse embryonic development following vitrification using low CPA concentration. Methods: Vitrification of mouse embryos was performed with EM grid using liquid nitrogen ($LN_2$) or $SN_2$ and different composition of CPAs, ethylene glycol (EG) and dimethylsulfoxide (DMSO). After vitrification-warming process, their survival and blastocyst formation rates were examined. For analyzing long-term effect, these blastocysts were transferred into the uterus of foster mothers. Results: Survival and blastocyst formation rates of vitrified embryos were higher in EG+DMSO group than those in EG only. Furthermor, the group using $SN_2$ with a lower CPA concentration showed a higher survival of embryos and developmental rates than group using $LN_2$. Conclusion: The combination of EG and DMSO as CPAs may enhance the survival of mouse embryos and further embryonic development after vitrification. $SN_2$ can generate high survival and developmental rate of vitrified/warmed mouse embryos when a lower concentration of CPA was applied. Therefore, these systems may contribute in the improvement of cryopreservation for fertility preservation.

• Journal of Fisheries and Marine Sciences Education
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• v.23 no.3
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• pp.410-424
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• 2011

This study was investigated for the purpose of obtaining basic data which can be applied to processing of canned sea mussel using tomato paste. Shell were washed, and then steamed and shucked. Sea mussel meat was prepared with ratio of sea mussel 90g, tomato paste sauce 65g(tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%). The sea mussel meats were packed with vacuum seamer in 301-3 can, and then sterilized for various F0 value(F0 8-12 min.) in a steam system retort at $118^{\circ}C$. The factors such as pH, VBN, amino-N, total amino acid, free amino acid, chemical composition, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned sea mussel produced with various sterilization condition(F0 8-12 min.) were measured. The same element was also measured during preservation. The results showed that the product sterilized at F0 8 min. and preserved for 90 days were the most desirable.

• Journal of Plant Biology
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• v.15 no.s
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• pp.1-32
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• 1972

In order to utilize for the prevention and preservation of the Han River from the environmental pollution the present studies were carried out to clarify the microflora and estimation of the water pollution levels of the Han River. In addition to the above regional and seasonal fluctuation of the phytoplankton was also examined. Samples of phytoplankton were collected from 6 stations in the South Han River during the period from December, 1971 to October, 1972. The results obtained during the present studies are as follows: 1. The phytoplankton samples collected from 6 stations, Yeoju, Hajapo-ri, Yangpyeong, Daruraegi, Giduwon and Paldang were identified and classified by Engler's classification system(1954). It resulted in 2 phylum, 2 classes, 7 orders, 10 families, 29 genera, 137 species, 1 sub-species, 49 varieties, 6 forma and 2 variety-forma. The total numbers of phytoplankton identified were 195 species, of which 7 families, 27 species, 26 varieties, 4 forma and 2 variety-forma are new to Korea, that of 54 species are first described in Korea. 2. In lower area of the Han River it is found 53 species from Paldang and in middle area it is found 114 species from Giduwon, 95 species from Daruraegi, 66 species from Yangpyeong, 71 species from Hajapori and 81 species from Yeoju. In standpoint of seasonal fluctuation of phytoplankton, the total numbers of the plankton is more abundant in summer than in winter season and it shows bimodal pattern. 3. As compared with previous data which obtained from 30 stations covering estuary to upper area, both South and North Han River, during the period from 1965-1972 it is shown that 10 species of the South Han River and 11 species of the North Han River are found throughout all seasons. Among the above species two are common in both area. In the other hand it is found that 9 species in spring season and 6 species in fall season in the South Han River and 10 species in spring, 23 species in summer, 4 species in fall and 15 species in winter season in the North Han River shows their seasonal fluctuation in this area. Among the seasonal occurrence of phytoplankton 10 species were consider to be indicator for the estimation of biological water pollution levels. 4. According to Fjerdingstad's water pollution level system (1963) the total numbers of 1, 230 species which have been collected from the Han River since 1965 includes 27 species of phytoplankton as indicator; 3 species of blue-green algae, 20 species of diatom, and 4 species of green-algae. 5. With 27 indicator species new estimation of water pollution level system was arranged for water pollution in the Han River. 6. The lower part of the central area of the Han River indicates mesosaprobic. In central area of the Han River shows mesosaprobic and oligosaprobic, but predominant in mesosaporobic. And it is indicated that mesosaprobic, oligosaprobic, and polysaprobic factors mixed up in the North Han River. Compare with their water pollution level in the South and North Han River, with author's new system, it is estimated that North Han River is more polluted than South Han River. 7. The reason why North Han River is more polluted suggested that the selfpurification action was limited by their circulation speed. The rapid speed of water in the North Han River is mainly caused by their topography and water-drainage from waterpower plant. In conclusion the central area of the Han River consist of mesosaprobe zone, as a part with oligosaprobe zone. But the presence of polysaprobe zone in the North Han River gives us many problems in future for the nationa development programme and natural conservation in this area.

• Korean Journal of Plant Resources
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• v.26 no.5
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• pp.589-596
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• 2013

Vaccinium bracteatum Thunb. is an evergreen plant that belongs to the Genus Vaccinium distributed in Korea, and its fruit has been used for food by the common people and thus has a high possibility of commercialization. Therefore, the habitat environment and individual characteristics of V. bracteatum in Jeju Island were investigated to obtain the basic data for commercialization and preservation. The results showed that V. bracteatum is mostly distributed on the southern slope of Mt. Halla at an altitude of 100 to 500 m. V. bracteatum that occurred in the quadrat were total 30 individuals, which had an average height of 6.0 m, an average DBH of 7.8 cm, and an average number of trunk of 4.3. As for the community structure of the habitat, the average percentage of vegetation cover for the tree layer was 36%, while that for the subtree layer was 78%, which emphasized the importance of the subtree layer. The total number of species that occurred in the quadrat was 76. For the tree layer, total 10 species occurred, which include 2 species of evergreen coniferous trees, 3 species of evergreen broad-leaved trees, and 5 species of deciduous broad-leaved trees. For the subtree layer, total 24 species occurred, which include 1 species of evergreen coniferous tree, 11 species of evergreen broad-leaved trees, and 10 species of deciduous broad-leaved trees. Among these, Eurya japonica Thunb. was the species with a high relative contribution, which threatened V. bracteatum For the shrub layer, 27 species occurred including Cinnamomum japonicum Siebold, and for the herbaceous layer, 64 species occurred including Ardisia crenata Sims. The similarity between the habitats of V. bracteatum was very low, and it did not prefer a characteristic community. The V. bracteatum community around Shinrei stream was distributed on the surrounding area adjacent to the slope of the stream rather than the slope. There were a lot of basins, but the branches, which did not receive sunlight, had withered. It is thought that V. bracteatum would decline if the forest formation continues.

• Korean Journal of Poultry Science
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• v.40 no.3
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• pp.207-216
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• 2013

This study was conducted to establish the method for preserving PGCs that enables long-term storage in liquid nitrogen for developmental engineering or preservation of species. The purpose of this study is to clarify the effects of freeze-thaw treatment on viability of PGCs in chickens. PGCs were collected separately from a germinal gonad of an early embryo of 5.5~6 day (stage 28) of Isa brown, Korean Oge (KO), White Leghorn and Commercial breeds. PGCs separated from a germinal gonad of an early embryo of 5.5~6 day (stage 28) are suspended in a freezing medium containing a freezing and protecting agents (e.g. dimethyl sulfoxide (DMSO), ethylene glycol (EG) and glycerol). The PGCs were then purified using magnetic activated cell sorting (MACS) method. The viability of PGCs after thawing was $87.4{\pm}0.4%$ and $89.4{\pm}0.2%$ with the 10% EG treatments with no significant difference between the Isa brown and Commercial breeds. The viability of PGCs after freeze- thawing was significantly higher for Isa brown ($87.4{\pm}0.4%$) and Commercial breeds ($89.4{\pm}0.2%$) than Korean Oge (KO) ($77.6{\pm}1.1%$) and White Leghorn ($76.2{\pm}0.9%$)(p<0.05) using 10% EG cryoprotectant. This study established a method for pre- serving chicken PGCs that enables systematic storage and labeling of cryopreserved PGCs in liquid ($LN_2$) at agermplasm repository and ease of entry into a data base. In the future, the importance for this new technology is that poultry lines can be conserved while work is being conducted on improving the production of germline chimeras.

• 한국균학회소식:학술대회논문집
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• 2018.05a
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• pp.27-27
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• 2018

The production scale of mushroom cultivation in Korea is approximately 600 billion won, which is 1.6% of the Korean gross agricultural output. Annually, ca. 190,000 tons of mushrooms are harvested in Korea. Although the numbers of mushroom farms and cultivators are constantly decreasing, the total mushroom yields are increasing due to the large-scale cultivation facilities and automation. The recent expansion of the well-being trend causes increase in mushroom consumption in Korea: annual per capita consumption of mushroom was 3.9kg ('13) that is a little higher than European's average. Thus the exports of mushrooms, mainly Flammulina velutipes and Pleurotus ostreatus, have been increased since the middle of 2000s. Recently, however, it is slightly reduced. However, Vietnam, Hong Kong, the United States, the Netherlands and continued to export, and the country has increased recently been exported to Australia, Canada, Southeast Asia and so on. Canned foods of Agaricus bisporus was the first exports of the Korean mushroom industry. This business has reached the peak of the sale in 1977-1978. As Korea initiated trade with China in 1980, the international prices of mushrooms were sharply fall that led to shrink the domestic markets. According to the high demand to develop new items to substitute for A. bisporus, oyster mushroom (Pleurotus ostreatus) was received the attention since it seems to suit the taste of Korean consumers. Although log cultivation technique was developed in the early 1970s for oyster mushroom, this method requires a great deal of labor. Thus we developed shelf cultivation technique which is easier to manage and allows the mass production. In this technique, the growing shelf is manly made from fermented rice straw, that is the unique P. ostreatus medium in the world, was used only in South Korea. After then, the use of cotton wastes as an additional material of medium, the productivity. Currently it is developing a standard cultivation techniques and environmental control system that can stably produce mushrooms throughout the year. The increase of oyster mushroom production may activate the domestic market and contribute to the industrial development. In addition, oyster mushroom production technology has a role in forming the basis of the development of bottle cultivation. Developed mushroom cultivation technology using bottles made possible the mass production. In particular, bottle cultivation method using a liquid spawn can be an opportunity to export the F.velutipes and P.eryngii. In addition, the white varieties of F.velutipes were second developed in the world after Japan. We also developed the new A.bisporus cultivar "Sae-ah" that is easy to grown in Korea. To lead the mushroom industry, we will continue to develop the cultivars with an international competitive power and to improve the cultivation techniques. Mushroom research in Korea nowadays focuses on analysis of mushroom genetics in combination with development of new mushroom varieties, mushroom physiology and cultivation. Further studied are environmental factors for cultivation, disease control, development and utilization of mushroom substrate resources, post-harvest management and improvement of marketable traits. Finally, the RDA manages the collection, classification, identification and preservation of mushroom resources. To keep up with the increasing application of biotechnology in agricultural research the genome project of various mushrooms and the draft of the genetic map has just been completed. A broad range of future studies based on this project is anticipated. The mushroom industry in Korea continually grows and its productivity rapidly increases through the development of new mushrooms cultivars and automated plastic bottle cultivation. Consumption of medicinal mushrooms like Ganoderma lucidum and Phellinus linteus is also increasing strongly. Recently, business of edible and medicinal mushrooms was suffering under over-production and problems in distribution. Fortunately, expansion of the mushroom export helped ease the negative effects for the mushroom industry.

• Radiation Oncology Journal
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• v.18 no.4
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• pp.244-250
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• 2000

Purpose : To see the relationship between the response to chemotherapy and the final outcome of neoadiuvant chemotherapy and radiotherapy in patients with mocanry advanced hypopharyngeal cancer. Methods and Materials :A retrospective analysis was done for thirty-two patients with locally advanced hypopharyngeal cancer treated in the Seoul National University Hospital with neoadiuvant chemotherapy and radiotherapy from August 1979 to July 1997. The patients were treated with Co-60 teletherapy unit or 4MV or 6MV photon beam produced by linear accelerator. Daily fractionation was 1.75 to 2 Gy, delivered five times a week. Total dose ranged from 60.8 Gy to 73.8 Gy. Twenty-nine patients received continuous infusion of cisplatin and 5-FU. Other patients were treated with cisplatin combined with bleomycin or vinblastin. Twenty-four (75$\%$) patients received all three prescribed cycles of chemotherapy delivered three weeks apart. Six patients received two cycles, and two patients received only one cycle. Results :The overall 2-year and 5-year survival rates are 65.6$\%$ and 43.0$\%$, respectively. 5-year local control rate is 34$\%$. Organ preservation for more than five years is achieved in 12 patients (38$\%$). After neoadjuvant chemotherapy, 24 patients achieved more than partial remission (PR): the response rate was 75$\%$ (24/32). Five patients had complete remission (CR), 19 patients PR, and 8 patients no response (NR). Among the 19 patients who had PR to chemotherapy, 8 patients achieved CR after radiotherapy. Among the 8 non-responders to chemotherapy, 2 patients achieved CR, and 6 patients achieved PR after radiotherapy. There was no non-responder after radiotherapy. The overall survival rates were 60$\%$ for CR to chemotherapy group, 35.1$\%$ for PR to chemotherapy group, and 50$\%$ for NR to chemotherapy group, respectively (p=0.93). There were significant difference in five-year overall survival rates between the patients with CR and PR after neoadjuvant chemotherapy and radiotherapy (73.3$\%$ vs. 14.7$\%$, p<0.01). The prognostic factor affecting overall survival was the response to overall treatment (CR vs. PR, p<0.01). Conclusion :In this study, there were only five patients who achieved CR after neoadiuvant chemotherapy. Therefore the difference of overall survival rates between CR and PR to chemotherapy group was not statistically significant. Only the response to chemo-radiotherapy was the most important prognostic factor. There needs to be more effort to improve CR rate of neoadjuvant chemotherapy and consideration for future use of concurrent chemoradiotherapy.

• The Korean Journal of Food And Nutrition
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• v.13 no.4
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• pp.319-327
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• 2000

This study was conducted to prolong the edible period of Kimchi by adding chitosan (0.25, 0.5%) and sodium salts of various organic acids(0.01~0.04M citrate, malate, lactate) . The edible period was estimated by measuring changes in pH. titratable acidity(TA), PH/TA ratio, ascorbic acid content and pectin fraction during Kimchi fermentation at 2$0^{\circ}C$. The results were compared by estimating the maturity of Kimchi fermentation. Kimchi with the chitosan showed higher pH and titratable acidity throughout the fermentation period than that without chitosan. The pH decreased during the fermentation in the order of control, 0.25% chitosan, 0.5% chitosan, 0.5% chitosan+Na-citrate, 0.5% chitosan+Na-malate and 0.5% chitosan+Na-lactate. But the titratable acidity increased in the order of control, 0.5% chitosan+Na-malate, 0.25% chitosan. 0.5% chitosan+Na-citrate, 0.5% chitosan and 0.5% chitosan+Na-lactate. The PH/TA ratio decreased in the order of control, 0.25% chitosan, 0.5% chitosan+Na-malate, 0.5% chitosan, 0.5% chitosan+Na-citrate and 0.5% chitosan+Na-lactate. Ascorbic acid content in Kimchi was the highest at the 3rd day and then decreased during fermentation. Ascorbic acid content in Kimchi containing 0.5% chitosan and organic acid salts was higher than others. Alcohol insoluble solids( AIS ) in Kimchi decreased during fermentation in the order of control, 0.25% chitosan, 0.5% chitosan, 0.5% chitosan+Na-palate. 7.5% chitosan+Na-lactate and 0.5% chitosan+Na-citrate. During fermentation, hot water soluble pectin (HWSP) of control increased, whereas HCI soluble pectin (HCISP) decreased. By addition of chitosan, however, the results became reverse. Chitosan addition appeared to be effective in improving preservation quality of Kimchi during fermention. The edible period become extended by using chitosan plus organic acids instead of using chitosan only. Overall. addition of 0.5% chitosan+Na-lactate seemed most effective in prolonging the edible periods during Kimchi fermentation.

• Applied Biological Chemistry
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• v.29 no.3
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• pp.288-293
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• 1986

The washed fresh ginsengs packed with air, vaccum and nitrogen gas were irradiated at the levels of 1,2 and 3kGy gamma radiation and then stored at $4{\sim}5^{\circ}C$ for 90days to investigate the effects of gamma radiation on microbial inactivation, eelworm disinfestation and physicochemical changes. After a 90 day storage, $2{\sim}3kGy$ irradiated groups showed 20% of weight loss and 10% of rot while non-irradiated group 100% and 20% or more, respectively. Also the irradiated groups showed somewhat lower values of specific gravity, color density and hardness immediately after irradiation, thereafter higher value of them with storage time than those of non-irradiated group. The irradiation increased the yields of ginseng extract and crude saponins but no effects on the proximate composition and TLC and HPLC patterns of saponin. The food-borne microorganisms decreased in viable cell counts by $2{\sim}3$ log cycles with $2{\sim}3kGy$ radiation and the eelworms were completely disinfested with 1 kGy radiation.