• Korean Journal of Ecology and Environment
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• v.50 no.1
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• pp.57-69
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• 2017

Overwintering and succession of phytoplankton community with physicochemical and biological characteristics were investigated in pilot culture system. Water and phytoplankton samples were collected twice a week from February 23 to June 28, 2016. A total of 17 overwintering taxa including cyanophyceae, chlorophyceae, bacillariophyceae were identified in the experimental group in winter (February), and these overwintering species showed a marked succession pattern along with environment changes. In the process of phytoplankton succession, a total of 56 species in 28 genera were identified in two (experimental, control) pilot culture system. In the experimental group, 52 phytoplankton species in 24 genera were identified, and the number of taxa was highest in chlorophyceae (35 species), followed by Bacillariophyceae (9 species), Cyanophyceae (5 species) and others (3 species). In the control group, 25 phytoplankton species in 14 genera were classified and these taxa consisted of 17 chlorophyceae, 3 cyanophyceae, 2 Bacillariophyceae and 3 others. The standing crops ranged from 40 to $325,450cells\;mL^{-1}$ in the experimental group, and from 900 to $37,100cells\;mL^{-1}$ in the control group, respectively. The dominant species were represented by Monoraphidium minutum, Microcystis aeruginosa, Rhodomonas lacustris, Ankyra judai and Chlorella vulgaris in the experimental group; and M. minutum and Coenochloris cf. pyrenoidosa in the control group. In conclusion, overwintering and succession of predominant phytoplankton species developed due to interactions of internal environmental factors(physicochemical and biological factors) in the pilot culture system.

• Journal of Hospice and Palliative Care
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• v.13 no.3
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• pp.181-189
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• 2010

Purpose: Recently, health policy making is increasingly based on evidence. Therefore, Korean Terminal Cancer Patient Information System (KTCPIS) was developed to meet such need. We aimed to report its developmental process and statistics from 6 months data. Methods: Items for KTCPIS were developed through the consultation with practitioners. E-Velos web-based clinical trial management system was used as a technical platform. Data were collected for patients who were registered to 34 inpatient palliative care services, designated by Ministry of Health, Welfare, and Family Affairs, from $1^{st}$ of January to $30^{th}$ of June in 2009. Descriptive statistics were used for the analysis. Results: From the nationally representative set of 2,940 patients, we obtained the following results. Mean age was $64.8{\pm}12.9$ years, and 56.6% were male. Lung cancer (18.0%) was most common diagnosis. Only 50.3% of patients received the confirmation of terminal diagnosis by two or more physicians, and 69.7% had an insight of terminal diagnosis at the time of admission. About half of patients were admitted to the units on their own without any formal referral. Average and worst pain scores were significantly reduced after 1 week when compared to those at the time of admission. 73.4% faced death in the units, and home-discharge comprised only 13.3%. Mean length of stay per admission was $20.2{\pm}21.2$ days, with median value of 13. Conclusion: Nationally representative data on the characteristics of patients and their caregiver, and current practice of service delivery in palliative care units were obtained through the operation of KTCPIS.

• Economic and Environmental Geology
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• v.50 no.6
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• pp.445-466
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• 2017

Yeongdong area is located in the contact zone between central southeastern Ogcheon belt and Yeongnam massif, in which Cretaceous Yeongdong basin exists. Therefore, the study area has complex geological environment of various geological age and rock types such as Precambrian metamorphic rocks, age-unknown Ogcheon Supergroup, Paleozoic/Mesozoic sedimentary rocks, Mesozoic igneous rocks and Quaternary alluvial deposits. This study focuses on the link between the various geology and water type, and discussed the source of some major ions and their related water-rock interaction. For this study, the field parameters and ion concentrations for twenty alluvial/weathered and eighty bedrock aquifer wells were used. Statistical analysis indicates that there was no significant differences in groundwater quality between wet and dry seasons. Although various types were observed due to complex geology, 80 to 84 % of samples showed $Ca-HCO_3$ water type. Some wells placed in alluvial/weathered aquifers of Precambrian metamorphic and Jurassic granitic terrains showed somewhat elevated $NO_3$ and Cl concentrations. $Mg-HCO_3$ typed waters prevailed in Cretaceous Yeongdong sedimentary rocks. The deeper wells placed in bedrock aquifers showed complicated water types varying from $Ca-HCO_3$ through $Ca-Cl/SO_4/NO_3$ to $Na-HCO_3$ and Na-Cl type. Groundwater samples with $Na-HCO_3$ or Na-Cl types are generally high in F concentrations, indicating more influences of water-rock interaction within mineralized/hydrothermal alteration zone by Cretaceous porphyry or granites. This study revealed that many deep-seated aquifer had been contaminated by $NO_3$, especially prominent in Jurassic granites area. Based on molar ratios of $HCO_3/Ca$, $HCO_3/Na$, Na/Si, it can be inferred that Ca and $HCO_3$ components of most groundwater in alluvial/weathered aquifer wells were definitely related with dissolution of calcite. On the other hand, Ca and $HCO_3$ in bedrock aquifer seem to be due to dissolution of feldspar besides calcite. However, these molar ratios require other mechanism except simple weathering process causing feldspar to be broken into kaolinite. The origin of $HCO_3$ of some groundwater occurring in Cretaceous Yeongdong sedimentary rock area seems to be from dissolution of dolomite($MgCO_3$) or strontianite($SrCO_3$) as well.

• Archives of design research
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• v.1 no.1
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• pp.1-162
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• 1980

The Design Society of Korea. It is our urgent task that we should map out our detailed guiedlines for the improvement of export-oriented industries and of the design of export goods in preparation for our export goal of $30 billion in the upcoming 1980s. The government, university design researchers, and most entrepreneurs have confronted diverse kinds of racking issues: how much do most export industries take advantage of the indus-trial design for the improvement of the quality of export goods\ulcorner, structural defects of most export industries, chronic and vicious cycle of overlooking the value of the industrial design in the process of manufacturing export goods and etc. In other words, the recent trend of slighting the industrial design is to speed up the sales of only unsophisticated goods on the international markets. Although Koreans have been plagued by scantiness of natural resources under these circumstances, most Korean people have showed off their strong will for today's growth. Furthermore, most exporters should do their best to sweep overseas markets by manufacturing sophisticated goods outranking those commodi-ties made by the United States, Japan, West Germany and the other developed countries. In this respect, we have to make our best efforts for the expensive application and practical use of the industrial design, one of the comprehensive sciences, in the face of the hard realities and conditions which we have confronted until now. For example, it can be attributed to the practical application of the industrial design that the neighboring Japan, West Germany, France, the United Kingdom in Europe, and the United States in North America have formulated a highly advan-ced cultural zone and braced up for their own trade protection-ism and tightened their embargoes on EEC goods. Unless any export goods take the best advantage of the industrial design, one of the behavioral sciences capable of satisfying the material mental needs of modern men and of promoting cultural growth, I am convinced that they will not infiltrate into any countries that have enjoyed their own highly cultural lives. It is absolutely important that most Korean universities, state-run, private corporations and research institutes should work out the improvement strategy for the development and practical use of the industrial design as will as the revision of the present curricula of the departments of design. However, most design researchers have come to grips with several difficult problems such as the correlation of export oriented industries and the industrial design and the development of the design of export goods. The improvement of the industrial design is our urgent assignment that we have to solve in the 1980s. Accordimgly, I cannot too much emphasize the value the recognition of the industrial design in our industrial communities because we have never witnessed the prosperity of those countries which have taken little notice of the importance of the industrial design. Hopefully, most entrepreneurs will take much consideration of the value of the industrial design and then can defeat their rival businessmen on the international markets by exporting goods of highly sophisticated design. In this respect, the main purpose of the research paper which this society presented is to underline the fact that the improvement and development of the industrial design is our common assignment to be studied from the viewpoints of national dimension as well as in conformity with our immediate goal for the export-oriented prosperity of state. In conclusion, I would like to highlight the fact that our export goods shall be continually developed in pace with the correlative improvement of the indudtrial design so as to pave the way for their bright prospect and to enhance their best impression of the first-class goods on the international markets.

• Journal of Internet Computing and Services
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• v.16 no.1
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• pp.57-65
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• 2015

As information technology fusion is accelerated, the researches to improve the quality and productivity of crops inside a plant factory actively progress. Advanced growth environment management technology that can provide thermal environment and air flow suited to the growth of crops and considering the characteristics inside a facility is necessary to maximize productivity inside a plant factory. Currently running plant factories are designed to rely on experience or personal judgment; hence, design and operation technology specific to plant factories are not established, inherently producing problems such as uneven crop production due to the deviation of temperature and air flow and additional increases in energy consumption after prolonged cultivation. The optimization process has to be set up in advance for the arrangement of air flow devices and operation technology using computational fluid dynamics (CFD) during the design stage of a facility for plant factories to resolve the problems. In this study, the optimum arrangement and air flow of air circulation fans were investigated to save energy while minimizing temperature deviation at each point inside a plant factory using CFD. The condition for simulation was categorized into a total of 12 types according to installation location, quantity, and air flow changes in air circulation fans. Also, the variables of boundary conditions for simulation were set in the same level. The analysis results for each case showed that an average temperature of 296.33K matching with a set temperature and average air flow velocity of 0.51m/s suiting plant growth were well-maintained under Case 4 condition wherein two sets of air circulation fans were installed at the upper part of plant cultivation beds. Further, control of air circulation fan set under Case D yielded the most excellent results from Case D-3 conditions wherein air velocity at the outlet was adjusted to 2.9m/s.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.1
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• pp.25-35
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• 1989

To prepare a new type of fish sauce from skipjack scrap, it was examined the effect of koji on the sauce flavor, conditions of low salt fish sauce processing and the changes of taste com-pounds during its fermentation. To prepare the skipjack scrap sauce, chopped skipjack head paste was mixed with $6.6\%$ skipjack viscera, $26.9\%$ koji, $71\%$ of $25\%$ brine, $13.3\%$ salt and $7.6\%$ glucose, and fermented at $25\pm4^{\circ}C$ for 90 days. The same process was also carried out to prepare the low salt skipjack scrap sauce adding $7.6\%$ sorbitol, $0.3\%$ lactic acid and $9.8\%$ ethyl alcohol instead of $13.3\%$ salt. The major free amino acids in the products were glutamic acid, Iysine, valine, phenylalanine, alanine, leucine and isoleucine at 90 days of fermentation. And the contents of total free amino acids in both products were 3,307mg/00m1, 3,637.1mg/100m1 at 90 days of fermentation. The predominating non-volatile organic acids showed in the products were lactic acid, succinic acid, pyroglutamic acid, which were $90\%$ over contents of the total non-volatile organic acids. Total non-volatile organic acid contents in both products were 1,002.1mg/100ml, 1,312.9mg/100m1 at 90 days of fermentation. During fermentation of sauce, ADP, AMP and IMP were decreased, while inosine and hypoxanthine were increased. The major taste compounds of the products were rove진ed free amino acids and non-volatile organic acids. The nucleotides and their related compounds, total creatinine, betaine, TAMO and sugar were seemed to be having an auxiliary role in taste of those products. Fishy odor in skipjack scrap sauce can be improved by adding koji. And the low salt skipjack scrap sauce ($9.12\%$ of salt contents) can be prepared by the replacement of a part of salt with sorbitol, lactic acid and ethyl alcohol. From the results of sensory evaluation and chemical experiments, the skipjack scrap sauce products supposed to be at least equal to the sold soy sauce on the market in quality.

• Journal of Music and Human Behavior
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• v.3 no.1
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• pp.29-62
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• 2006

The early development of an infant is crucial due to the enormous impact it has throughout an infant's life. Therefore, it is important to understand the development process of an infant and provide a high-quality educational environment so that an infant can progress at an innate pace to learn how to exercise, understand, speak, socialize, and empathize as well as having a balanced growth. When educating an infant, joy is a substantial factor in the formation of trust and development of relationship that makes education efficient. Music can be an effective means to offer a fun atmosphere vto the infant in which it stimulates active participation of the infant and development of a variety of dimensions to the infant's development. Also, the purpose of music therapy education is utilizes to plan for the different age groups' level of understanding of music and allow the infant to have a positive experience and develop properly. The purposes of this study are as following: to examine characteristics according to an infant' developmental steps thoroughly, to suggest interventions using music therapy education to stimulate development of an infant, to prove that infants age 3 to 6 obtain the necessary ability and skill through the effective educational therapy through music, and finally to create a music program for educating infants or music therapy. This study has examined theories of the music approach targeting infants age 3 to 6 and made character observations of infant' Motor, Cognition, Communication, Socialization, and Emotions. With the basis of the above theory, the different levels of development has been divided, specific goals has been set up according to the levels, and various music therapy education for infants have been created. The music therapy education activity has been approved by five professionals who are renown in their specific field. They made comments that the development levels were properly divided in the paper. They also commented that the music program is adequate for achieving the goal of each developmental level and it stimulates the different levels of an infant's development. In conclusion, the study reflects that the approach of music therapy education stimulates the different levels of infant development. Music therapists can utilize this music program to help handicapped children identify characteristics of progress and develop at their own ability.

• Clinical and Experimental Reproductive Medicine
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• v.35 no.3
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• pp.203-212
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• 2008

Objective: During cryopreservation process, cold shock and cryo-injury affect the fertilizing capacity of the sperm by damaging cell membranes with loss of functional integrity. A longstanding concept for preventing the cryo-damage is to stabilize the plasma membrane by incorporating cholesterol. This study was to determine the effects of cholesterol in freezing media on the motility and functional integrity of human sperm after cryopreservation. Methods: Control group (non-cholesterol treated) and different concentrations of cholesterol-treated sperm (14 healthy males) were frozen and thawed. After freezing and thawing of sperm, the quality of sperm was evaluated by sperm analysis, acrosome reaction test and sperm chromatin structure assay. Results: When human sperm were incubated in sperm freezing medium (SFM) containing $0.5{\mu}g$ cholesterol and then freezing/thawing, the motility of sperm have significantly improved compared to those untreated cholesterol ($33.46{\pm}1.48%$ vs. $30.10{\pm}1.07%$, p<0.05). The rate of calcium ionophore-induced acrosome reactions in post-thawed sperm was significantly higher than that ($53.60{\pm}1.60%$ vs. $47.40{\pm}1.86%$, p<0.05) in SFM containing cholesterol. Sperm chromatin structure assay revealed that DNA damage to the sperm in the cholesterol-treated group was lower than that of non-treated group. Conclusion: These results suggest that increased cholesterol content of sperm plasma membrane by supplementation of cholesterol in SFM improves sperm motility, capacitation status, and DNA integrity. Therefore, addition of cholesterol into SFM could be a useful for protecting human sperm from cold shock and cryo-injury during cryopreservation.

• Asian Journal of Turfgrass Science
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• v.22 no.2
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• pp.161-170
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• 2008

Recently irregular dark-colored patches were found on the Kentucky teeing ground in a golf course in Gyunggi providence. Interestingly, blue-green algae from the leaf tissue sample containing black spot-stained symptoms were largely observed through microscopic study. In general, algae present on the upper soil surface or in the upper layer of root zone form dark brown layers of scum or crust, which invoked harmful effects to turf growth such as poor drainage, inhibition of new root development. In this observation, unlike the algae were sometime found in senescing leaves on contacted soil in July and August, the blue-green algae were detected within black spot-stained Kentucky bluegrass leaf tissues including leaf blade, ligule, auriclea as well as leaf sheath. The blue-green algae were also detected on the leaf and stem tissue adjacent to the symptomatic leaf tissues. Two species of blue-green algae, Phomidium and Oscillatoria, were greatly observed. Oscillatoria species was more commonly notified in all samples. In addition, the two species were found on a putting green showing yellow spot disease at another golf course in Gyunggi providence. The data from chemical control assay revealed that chemicals such as propiconazole, iprodione, and azoxystrobin decreased blue-green algae population and leaf spots, which finally resulted in enhanced leaf quality. All taken together, we strongly suggested that the disease-like phenomenon by blue-green algae might be very closely mediated with infection/translocation process in relation with turfgrass. It indicates that blue-green algae in turf management may play an adverse role as a secondary barrier as well as a pathogenic agent. This report may be helpful for superintendents to recognize and understand the fact that algae control should be provided more cautiously and seriously than we did previously in upcoming golf course management.

• Food Science and Preservation
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• v.18 no.5
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• pp.786-794
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• 2011

To investigate the sanitary-quality level of commercial kimchi in South Korea, the pH, acidity, and microbial-flora changes in the kimchi were determined. Samples of kimchi produced by three different manufacturers (a small grocery store, a small/medium-sized enterprise, and a large food company) were collected. Freshly made kimchi was purchased and fermented at $10^{\circ}C$ for 10 days. The pH of the commercial kimchi on the purchased day was approximately pH 5.8, and that on the $10^{th}$ day of fermentation was ${\simeq}pH$ 4.1. The kimchi purchased from a large company showed a more rapid decline in pH level during fermentation. The saltiness of the kimchi purchased from a medium-sized company was slightly higher than those of the other commercial kimchi samples. The saccharinity index of the kimchi produced by a small grocery store was higher than those of the other samples, and its value deviation was also higher than those of the other commercial kimchi samples. A higher total viable-cell count and a higher lactic-acid bacteria (LAB) count were detected in the kimchi from the large food company at the beginning of fermentation compared to the samples of the two other kimchi manufacturers. The highest cell numbers of gram-positive bacteria (except LAB) and coliform bacteria were detected from the small-grocery-store kimchi, but the coliform bacteria count gradually decreased during fermentation although such bacteria were still detected until the $10^{th}$ day of fermentation. In contrast, coliform bacteria were not detected in the samples from the medium-sized and large food companies. Yeast, which is detected in over-ripened kimchi, was detected in the unfermented kimchi from the small grocery store, which had a below-0.36% acidity level. The gram-positive bacteria (except LAB) that were detected in all the tested commercial kimchi samples were determined to be Bacillus spp., and the gram-negative bacteria were determined to be Escherichia coli, Enterobacter spp., Sphingomonase spp., and Strenophomonas spp. The proportions of all the aforementioned bacteria in the kimchi samples, however, were different depending on the samples that were taken. These results indicate that a more sanitary kimchi production process and a more systematic kimchi production manual should be developed to industrialize and globalize kimchi.