• Journal of fish pathology
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• v.30 no.1
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• pp.41-49
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• 2017

Probiotic principles can be applied in aquaculture for the purpose of growth and immunity stimulation, disease prevention and eventually better production performance. This study was to assess effects of combinations of microbes containing two Bacillus sp., plus one Lactobacillus sp. as the basal preparation (BSL-LAB), and additional Nitrosomonas sp. (nitrifying bacteria consortium, NBS) in olive flounder (Paralichthys olivaceus). The effects examined were growth parameters, hematologic parameters, innate immunity and pathogen challenge test. Fish were assigned to 4 treatments as Control (no probiotics), Group A (Bacillius and Lactobacillus to culture water), Group B (Bacillius and Lactobacillus both in water and feed), Group C (same as Group B with additional Nitrosomonas in feed). Fish were allocated to the above 4 groups, each group being composed of triplicate 30 fish, for a 7-week feeding in the laboratory. Positive effects were observed both in growth and pathogen sensitivity with all three probiotic combinations. Such effects were attributed to improved innate immune functions. This result indicates that the tested probiotic microbes are beneficial to olive flounder aquaculture.

• Food Science of Animal Resources
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• v.26 no.1
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• pp.144-147
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• 2006

This experiment was carried out to investigate the effect of mulberry fruit extinct on the acid production and growth of lactic acid bacteria. The extract of mulberry fruit was showed a high level of yield with 60% ethanol extraction. Lactic acid bacteria was used in a starter culture of Lactobacillus casei YIT9018 and 2782, and Lactobacillus acidophilus NCFM. After 24 hr culture in MRS broth added with 1.0, 5.0 and 10% of the extract 1.0% addition of the extract was showed pH $4.04{\sim}4.19$, titratable acidity $1.25{\sim}1.42%,\;and\;1.2{\sim}7.8{\times}10^9\;cfu/mL$ of viable cell count. The additions above 1.0% extract (5.0% and 10.0% addition) showed slightly lower effect than 1.0% addition. However, the addition of the extract showed a high effect on the growth of lactic acid bacteria comparing with the control. In yoghurt preparation with the extract, 1% addition of the extract showed a high effect on the growth of lactic acid bacteria, Therefore, it was suggested to manufacture of the yoghurt with the addition of 1% mulberry fruit extract and the inoculation of culture of Lactobacillus acidophilus for on the stimulation of growth of the lactic culture.

• Journal of Energy Engineering
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• v.15 no.2 s.46
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• pp.83-95
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• 2006

This study is to establish a national vision of the hydrogen economy and design a roadmap to materialize it. A goal is set to supply 15% of final energy consumption with hydrogen energy in Korea by 2040. Selecting the transportation sorter as the main target, more than 50% of vehicles on the road will be replaced with fuel cell vehicles (FCVs) while $20{\sim}30%$ of electricity demand in the residential and commercial sectors might be replaced with power generation by fuel cells. If this goals were attained as planned, primary energy demand would be reduced by 9%, resulting in improved energy mix in which fossil fuel consumption is greatly reduced whereas renewable energy increases by 47%. Furthermore, GHG emissions will be reduced by 20% and self-sufficiency in energy is enhanced up to 23%. If the hydrogen economy is to materialize, the government needs to implement institutional arrangements such as new legislations, organizations, and fiscal measures to facilitate the process. In addition, the private sector's participation is highly recommended to mobilize fund needed for the huge investment to build an infrastructure in preparation for the hydrogen economy. Arrangements for codes and standards are also required to promote industrialization of fuel cells and hydrogen production and consumption.

• Journal of Fashion Business
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• v.5 no.4
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• pp.158-175
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• 2001

The purpose of this study was to understand and improve the clothing habits and the apparel industry of North Korea in preparation for the reunification of South and North Korea. For this study, literary data, reports, periodicals, interviews and internet data of the two Koreas were reviewed. North Korean clothing habits used to be monotonous and uniform but nowadays people's clothes have become somewhat brighter in color and more diverse in design than before. In particular, liberal and individual dressing habits appeared among the privileged classes. When taking part in national events, women have to wear the traditional Korean costume, Hanbok, while men wear business suits for formal wear. In general, men don't wear Hanbok. Students have to be in uniforms but blue jeans, T-shirts with English logos were popular among them reflecting their sensitivity and openness towards western cultures. The brides usually wear pink Hanboks and the bridegrooms wear black business suits for their wedding. North Koreans also wear Hanbok on national holidays like South Koreans. Clothing is the most important item in the trade of process commission between North and South Korea. Trading items are mid to low end men's clothing for the most part due to less emphasis on fashion in the North. The processing is indirect trade and composed of sample making and contracting, sending out materials and production, carrying in goods and setting accounts. To activate South-North trade, establishment of infrastructure, stabilization of shipping, reducing high costs of distribution, building direct communication system by setting up office in a neutral zone and simplifying procedures in applying for the South and North Korea Economic Cooperation Fund. On the other hand, clothing and textiles education is carried on at art colleges, light industries colleges and commercial colleges in Pyongyang. Clothing institutes which study Hanbok and Western clothes, are installed in each city and province. Graduates who majored in clothing and textiles are posted in institutes or apparel factories. Their job is designing, patternmaking and sewing for their customers. Most of them are women and in good state of economic conditions. The North Korean clothing industry has been the core national industry that has developed based on overseas demand form the mid 1980s. The standard is that of South Korea in the early 1980s. In 1999, trade of North Korean textile products with trade counterparts such as Japan and China was $1.3 million in exports and $1.27 in imports. Of this amount the export takes up 25.4% of the total exports in North Korea. However, fundamentally even in sectors that are irrelevant to politics such as the fashion clothing industry, trust between the South and North should be a prerequisite. Only through this can exchange between North and South and economic cooperation contribute towards the reunification.

• Korean Journal of Food Science and Technology
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• v.15 no.4
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• pp.385-391
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• 1983

The change of free amino acid contents and nitrogen compounds in the course of the Chungkookjang fermentation that occurred by utilizing Bacillus natto and Bacillus subtilis are to the following effects. pH, during the growth period, that is 6.35 in pH at the first stage of fermentation, were turned into 8.2 after 72 hours. Crude protein content increased irregularly from 16.82%-18% and total sugar decreased. Increasing with the progress of fermentation time, protease activity showed the maximum value between 48-60 hours, but Bacillus natto activated a little than Bacillus subtilis. Amino nitrogen and water soluble nitrogen content increased but difference was found that is, Bacillus natto increased more than Bacillus subtilis. Glutamic acid content was the highest among the contents of free amino acid between both Bacillus sp. and the order of the next contents showed as leucine, phenylalanine, histidine alanine. arginine, but difference was found between Bacillus sp., that is, Bacillus natto was higher than Bacillus subtilis. In view of the results as above, Bacillus natto was excellent than Bacillus subtillus as Bacillus strains of Chungkookjang koji production.

• Journal of The Korean Society of Grassland and Forage Science
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• v.37 no.1
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• pp.80-91
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• 2017

The objective of this study was to select a model showing high-levels of interpretability which is high in R-squared value in terms of predicting the yield in the mixed pasture using the factors of fertilization, seeding rate and years after pasture establishment in steps, as well as the climate as a basic factor. The processes of constructing the yield prediction model for the mixed pasture were performed in the sequence of data collection (forage and climatic data), preparation, analysis, and model construction. Through this process, six models were constructed after considering climatic variables, fertilization management, seeding rates, and periods after pasture establishment years in steps, thereafter the optimum model was selected through considering the coincidence of the models to the forage production theories. As a result, Model VI (R squared = 53.8%) including climatic variables, fertilization amount, seeding rates, and periods after pasture establishment was considered as the optimum yield prediction model for mixed pastures in South Korea. The interpretability of independent variables in the model were decreased in the sequence of climatic variables(24.5%), fertilization amount(17.8%), seeding rates(10.7%), and periods after pasture establishment(0.8%). However, it is necessary to investigate the reasons of positive correlation between dry matter yield and days of summer depression (DSD) by considering cultivated locations and using other cumulative temperature related variables instead of DSD. Meanwhile the another research about the optimum levels of fertilization amounts and seeding rates is required using the quadratic term due to the certain value-centered distribution of these two variables.

• Journal of Korean Home Economics Education Association
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• v.1 no.1
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• pp.1-17
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• 1989

Present, we cannot expect the maximum studying effect in a home economics and the drill unit of secondary schools because of several problems. Such problems can be enumerated as follows. 1. The explaination of a making process in texts would be difficult for the students who have a poor understanding to grasp. 2. The much effort would be made due to teacher’s repeated exhibition, by which the progress of a text might be unreasonable. 3. The teachers unaccustomed to the drill might treat it carelessly and become to avoid it. 4. The skill to grasp a general work flow might be lack. Baseing on such problems, this researcher did using a medium of Video in teaching method of home economics. For this purpose, the quality of Video Tape would be important. Above all, we made out the script of Video Tape through advices of specialists in Video medium, majors in home economics, and the students teaching of home economics and the concerned persons, by which we recorded a gather skirt, as a finished goods, especially of the characteristics of each kind of a skirt. Next, we recorded and produced the total steps from a preparation of skirt-making to a finishing as using a V.T.R. shot technique. The Video would be screened and the supplemented explaination of a teacher would be added in a step of instruction. In the development of instruction, students would begin the making. The expected effects according to using Video Tape are as follows. 1. The making order of text would be exhibited by a model directly and the explaination of a narrator would be added concurrently, by which students would understand it easily as confirming each step. 2. All students can watch these steps owing to a close up, one of the V.T.R Techniques. Accordingly, the teacher’s efforts would be decreased and the proper progress of a text could be maintained because of no repeated exhibition of a teacher. 3. To the teachers unaccustomed to and interested in a drill, the medium would become a subsidiary means. 4. Study all steps of a making, students would become to understand the general flow of a work. Therefore, it might be possible to generalize another units of a making. However though this study was designed don a basis of such effects, the using effects based on only the existing study results, and was focused on the production of a medium. Because this research would be a teacher and there was noncooperation of secondary schools, it was impossible to experiment in schools, which was the prime limitation of this study. Therefore we should be experiment further for the continuous studying.

• Korean Journal of Food Science and Technology
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• v.47 no.3
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• pp.286-292
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• 2015

We developed a rapid isolation method for fractionation of polysaccharides with different characteristics, and optimized it for the polysaccharide mixture from Korean citrus peels. A crude polysaccharide mixture, citrus-peel-enzyme (CPE) fraction was isolated from the citrus peels digested with pectinase and ethanol precipitation. CPE was further fractionated with serially diluted ethanol solution (ethanol:deionized water=8:1, 4:1, 3:1, 2:1, 1.5:1, 1:1, and 0.5:1) to produce seven fractions labeled from CPE8 to CPE0.5. Fraction from CPE8 to CPE1 were mostly composed of 11 different sugars, including rhamnogalacturonan (RG) I and II, and the sugars contained arabino-${\beta}$-3,6-galactan moiety. However, CPE0.5 did not contain RG-II and arabino-${\beta}$-3,6-galactans. Treatment of macrophages with fractions CPE8-CPE1 led to a dose-dependent increase in interleukin-6 production (IL-6), while treatment with CPE1 and CPE0.5 fractions resulted in decreased levels of IL-6. These results indicate that this isolation method may be useful for the rapid fractionation of bioactive RGs from polysaccharide mixtures.

• Korean Journal of Food Science and Technology
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• v.33 no.3
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• pp.313-318
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• 2001

Physicochemical properties of starch vermicelli (Dangmyun) made with different starches in laboratory were determined to develop a modified corn starch comparable to sweet potato starch which is highly expensive than corn starch but commonly used for starch vermicelli in Korea. Initial temperatures (Ti) of gelatinization of starch vermicelli made in laboratory measured by differential scanning calorimeter, which were above $60^{\circ}C$, were higher than those of starch vermicelli in the market. Their X-ray diffraction peaks were relatively sharp compared with those of starch vermicelli in the market, which showed that starches were not completely gelatinized during the process of starch vermicelli preparation in laboratory. Initial temperature (Ti) of corn starch vermicelli was decreased by $3^{\circ}C$ by hydroxypropylation but increased by $2.5^{\circ}C$ by oxidation. Hardness and compression slope of sweet potato starch vermicelli and mungbean starch vermicelli, which were $11,726{\sim}12,555\;g/cm^2$ and $29,914{\sim}30,604\;g/cm^2$, respectively, were the highest in the samples and those of waxy corn starch were lowest. Hardness and compression slope of starch vermicelli made with corn starch slightly oxidized in the concentration of 0.5% NaOCl at pH 9.0, $40^{\circ}C$ for 30 min. increased and found to be comparable to those of sweet potato starch vermicelli.

• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.269-276
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• 1983

Experiments were performed to study the rheological and baking properties of bread fortified with various amounts of filefish protein concentrate (FPC). Doughs were prepared from mixtures containing wheat flour and 5,10,15 and 20% of FPC. Standard methods were used to evaluate the rheology of doughs and characteristics of bread. The results were as follows. 1. The water absorption of the fortified doughs increased as FPC increased. FPC caused an increase in development time and stability as measured by Farinograph. 2. In the extensigraph test, FPC yielded a decrease in extensibility and an increase in resistance to extension. 3. Baking tests demonstrated that addition of FPC decreased the volume of loaf and made the crumb darker and coarser. 4. Additional tests were made to examine effect of sodium stearoyl lactylate (SSL) added at 0.25, 0.50, 1.00 and 2.00% on doughs containing 10% headed & gutted FPC. The most appropriate amount of SSL as an additive was 0.5%. 5. In the farinograph, adding 0.5% SSL could delay dough development time and greatly increase stability. 6. When 0.5% SSL was added on doughs containing 5,10,15 and 20% headed & gutted FPC, baking quality was greatly improved. The breads containing up to 10% were acceptable by the addition of SSL, but not in higher level of FPC. 7. The results of sensory evaluations of bread showed that the color, texture and taste of bread containing 5% whole FPC and 5, 10% headed & gutted FPC were reasonably gacceptable.