• Korean Journal of Environmental Agriculture
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• v.30 no.2
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• pp.105-110
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• 2011

BACKGROUND: In this study, 5 different treatments such as non-treatment, mixed expeller cake 1.0 N (standard nitrogen fertilizer), rice straw, rice straw+mixed expeller cake 0.5 N, rice straw+mixed expeller cake 1.0 N were performed over 4 cropping seasons over 2 years in order to identify the optimal application rate of mixture of rice straw and mixed expeller cake, organic source in organic cultivation of tomatoes. METHODS AND RESULTS: There was no difference in all treatments in case of 200 mg/kg in the nitrate nitrogen content in soil prior to the first cropping season test under the criteria for nitrogen nutrient based on yield of crops, cultivation without fertilizers seems possible. But in the second cropping season, no treatment and rice straw showed the reduction of yield and in the third cropping season, rice-straw+mixed expeller cake 0.5 N treatment showed the significant difference. The content of nitrate nitrogen in soil prior to cropping seasons was evaluated in 160 mg/kg and standard fertilization such as mixed expeller cake, source of nitrogen, are needed due to the deficiency of nitrogen. In terms of application of organic resources, rice straw showed the effects of improvements on physical properties of soil such as bulk density, cation exchange capacity and humus contents, but the mixed expeller cake did not show any significant differences in improvements on physical properties of soil. CONCLUSION(s): Fertilizer management in organic cultivation of tomatoes is thought to produce the reliable quantity of crops as well as keep the high quality of soils by using the optimal application rate of mixed expeller cake according to the contents of nitrate nitrogen in soil and rice straw which improves the physical properties of soil.

• The Korean Journal of Food And Nutrition
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• v.23 no.3
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• pp.332-341
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• 2010

The chemical composition characteristics of jujube wine using different preparation methods including extraction in -soju (25%) and fermentation were investigated. The jujube wine was prepared by soaking in soju using- whole fruit(WJ-S1) or seed-removed fruit(WJ-S2). Fermentations of the jujube wine were started by using whole fruit(WJ-F1), seed-removed fruit(WJ-F2) or extracts of whole fruit(WJ-F3) after adding 24% sucrose. The pH of all samples decreased from a range of 4.92~5.42 at the start time to 3.66~4.97 after 100 days. The treatment WJ-F3 showed the lowest pH among all treatments. Total acid content was 0.67~1.01% at the initial stage and then changed to 0.51~0.88% after 100 days. Total sugar and reducing sugar contents were 1.20~13.8% and 0.50~4.45% at initial stage and then changed to 1.53~4.52% and 1.75~3.82% after 100 days respectively. These sugars decreased during the preparation and fermentation of the jujube wine. The amounts of free sugars including fructose, glucose, and sucrose ranged from 1.53~4.52% and treatment WJ-F3 showed the highest amount(1.95~13.64%) compared the other treatment. Glucose level were high in treatment WJ-S1 and WJ-S2, and fructose was increased in treatments WJ-F1, WJ-F2, and WJ-F3 after 60 days. Amino nitrogen content was 0.02~0.11% after 20 days and 0.07~0.14% after 40 days respectively. Solid content was 2.68~7.76% at the initial fermentation stage and changed to 4.81~9.73% after 100 days. Hunter color(L values) were 88.45~96.74 at the initial stage and then changed to 92.62~100.45 after 100 days. Preference tests a significant difference between the two types (extraction and fermentation) of jujube wine. And treatment WJ-S2 received the highest preference scores among the all treatments.

• 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.

• Food Science and Preservation
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• v.18 no.5
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• pp.692-699
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• 2011

This study was conducted to investigate the physicochemical characteristics of yanggaeng prepared with pear juice and dried pear powder. The proximate composition and total polyphenol content, antioxidant activities, Hunter's color values, texture, sensory properties of pear yanggaeng variants [pear juice (PJ), pear juice and hot-air-dried pear powder (PJH), pear juice and freeze-dried pear powder (PJF) yanggaeng] were examined. The moisture content was highest (27.9%) in the control (C) yanggaeng, but the latter's energy and carbohydrate content were lower than in the pear yanggaeng variants. The differences between the pear yanggaeng variants were not significant.The total polyphenol content was highest in the 20.7 mg/100g PJF yanggaeng. The antioxidant activities of PJF yanggaeng were higher than those of the other pear yanggaeng varients. The Hunter color value results showed that the lightness (L) values were highest in C yanggaeng whereas the redness(a) and yellowness(b) values were highest in PJH yanggaeng. The springiness in texture was lowest in C yanggaeng and not significant in the others. The hardness and chewiness were highest in PJH and PJF yanggaeng, but adhesiveness was lowest therein. The results of the sensory test showed that PJF yanggaeng was the highest in flavor, color, taste, hardness, chewiness, and overal quality. Based on these results, it can be concluded that pear juice and freeze-dried pear powder yanggaeng has excellent physicochemical and antioxidant activities.

• Journal of dental hygiene science
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• v.15 no.2
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• pp.113-118
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• 2015

This study was conducted to develop a plan for emotional labor of clinical dental hygienists by understanding the factors affecting their emotional labor. Self-administered questionnaires were distributed to 293 dental hygienists who worked in dental hospitals and clinics located in Busan and Gyeongsangnam-do from June to September in 2013. The questionnaire items used in this study consisted of 5 items of general characteristics, 2 items of characteristics related to turnover, and 9 items of emotional labor. t-test, ANOVA, and multiple regression analysis were performed using the SPSS Statistics ver. 17.0 for Windows program for data analysis. The average level of the study subjects was $69.85{\pm}12.82$. With regard to the emotional labor according to the general characteristics, the frequency of emotional expressions (p<0.037) showed significant differences in the marital status. The workplace showed significant differences in the frequency of emotional expressions (p<0.001), attentiveness of emotional expressions (p<0.002), emotional dissonance (p<0.032), and total (p<0.001). The turnover intentions showed significant differences in the frequency of emotional expressions (p<0.001), attentiveness of emotional expressions (p<0.001), emotional dissonance (p<0.001), and total (p<0.001). As a factor affecting emotional labor, turnover intention (p<0.001) and workplace (p<0.001) had an effect on emotional labor. The results showed that turnover intention and workplace were associated with the emotional labor of dental hygienists. There is a need to develop an emotional education program to make it possible to effectively manage emotional labor of dental hygienists for providing high-quality medical services of dental institutions.

• Journal of Life Science
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• v.18 no.1
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• pp.38-45
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• 2008

The seasoned pork loin manufactured using with seasoning sauce that were prepared with 3 different composites of medicinal plant extracts ($T-1{\sim}3$). The the quality characteristics were investigated during storage at $4^{\circ}C$ for 15 days. Sensory evaluation was higher in medicinal plant extracts added seasoning pork, in particular, significantly highest in group T-1. Lightness ($L^*$) value tended to decrease with increasing storage days, redness ($a^*$) was significantly higher in the medicinal plant composites added groups (T-1, 2 and 3) than control, yellowness ($b^*$) had no significant difference among three groups added medicinal paint composites. In hardness test, raw pork (control) was lower than seasoned pork groups, but tended to increase by added medicinal plant composites. Cooking loss increased with increasing storage period, but there was no significant difference between the seasoned pork groups ($T-0{\sim}3$). The changes of pH showed lower in control than seasoned pork groups ($T-0{\sim}3$) added seasoning sauce. Moisture content decreased with increasing storage period. VBN content increased during storage. After storage for 15 days, it was significantly higher in the order of T-3 >> T-0 > T-2 > T-1.

• Korean Journal of Microbiology
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• v.52 no.1
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• pp.98-109
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• 2016

The study was aimed to investigate the mixing ratio of kiwi and persimmon juices for the production of good quality wine by Saccharomyces cerevisiae Y28. Firstly, the optimum condition of rapidase treatment for the kiwi and persimmon juices was established, thereafter various mixing ratio (10:0, 9:1, 8:2, 7:3, 6:4, 5:5) of kiwi and persimmon was investigated regarding physiochemical properties and flavor compounds of wine. As the result, the optimum conditions were obtained as 0.3% rapidase for 1 h in kiwi and 0.3% rapidase for 3 h in persimmon. According to higher ration of persimmon, the pH of wines increased from 3.69 to 3.77, while the acidity of wines decreased from 2.07% to 1.51% at 14 days fermentation. The ranges of brix and reducing sugar in wines were decreased which ranges around 9.6 to 8.8 and 6.07 to 6.90 g/L, respectively, after fermentation. Major organic acid in wines were identified as tartaric acid, malic acid, and citric acid. A small amount of free sugar such as sucrose and glucose were detected in wines, but fructose was completely absent. The soluble phenolic contents were decreased that ranges around 1.00 to 1.25 g/L, in contrast, browning degree were increased ranges around 0.212 to 0.412 after fermentation. The major flavor components were identified as ethyl acetate and hydrazine, and 1,1-dimethyl. Importantly, phenylethyl alcohol was detected from the all wines that have a typical rose like flavor. But sensory test results and preference of kiwi-persimmon (7:3) mixing wine was better than the other wines.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.367-380
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• 2010

Various contents of Rosa rugosa Thunb. fruit(0, 10, 20%), which is grown along the seashore of Gangwon province, were applied to apple jams having different sugar concentrations(20, 40, 60%). The resulting jams were analyzed using a sensory scoring test as well as a response surface methodology to identify the optimum conditions for the preparation of high-preference apple jams. The sensory properties based on sense of sight, smell and taste appeared to be linked to the sugar contents. It could be attributed to the presence of flavor compounds and pigments generated from the caramelization of sugar molecules during heat processing. On the other hand, rheological properties such as viscosity and spreadability were associated with Rosa rugosa fruit content, which was also verified by textural analysis of the jams. As the contents of Rosa rugosa increased, the hardness, gumminess, and chewiness of the jams decreased, which eventually might have contributed to the less thick and thus more spreadable sensory characteristics. Sensory evaluation revealed that apple jams were preferred when prepared with $\leq$10% of Rosa rugosa fruit and $\geq$55% of sugar contents. In particular, apple jams containing 10% Rosa rugosa and 60% sugar showed better mechanical qualities as well as higher sensory preference among 10 jams formulated using central composite design.

• Journal of Korean Ophthalmic Optics Society
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• v.5 no.2
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• pp.27-31
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• 2000

As the functional test of cornea. The clinical value of keratometric information was important for assessment the curvature of the cornea, the quality of the corneal surface, the stability of the corneal curvature, and the direction of the corneal astigmatism. This study was performed the comparative analysis of male and female of adult on the base curve, power and astigmatism of the Cornea. On the corneal base curve, the male right eye was 7.656 mm in vertical and 7.966 mm in horizontal. But, the male left cornea was 7.714 mm in vertical base curve and 8.026 mm in horizontal base curve. On the other hand, the female right eye cornea was 7.559 mm in vertical base curve and 7.695 mm in horizontal base curve. But, the female left eye cornea was 7.444 mm in vertical base curve and 7.742 mm in horizontal base curve. On the corneal diopter power, the male right eye was 44.063 diopter in vertical and 43.738 diopter in horizontal. But the male left eye was 44.046 diopter in vertical and 42.304 diopter in horizontal. On the other hand, the female right eye was 44.082 diopter in vertical and 43.77 diopter in horizontal. But, the female left eye was 44.347 diopter in vertical and 43.495 diopter in horizontal. According to the corneal astigmatism axis. The male right eye have 89.9% positive for with the - rule astigmatism, and 8.1 % positive for against - the - rule astigmatism. But, he male left eye have 91.89% positive for with - the - rule astigmatism, and 8.11 % positive for against - the - rule astigmatism. On the other hand, The female right eye have 76.92% positive for with - the - rule astigmatism, and 23.08 % positive for against - the - rule astigmatism. But, the female left have 80.76 % positive for with - the - rule astigmatism, and 17.31 % positive for against - the - rule as tigmatism. The diopter power of corneal astigmatism have 25.57% positive for behind 1 diopter, 44.89% positive for 1 diopter, 18.18% positive for 2 diopter, 5.11% positive for 3 diopter and 6.25% positive for over 4 diopter.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.6
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• pp.529-536
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• 1986

By modified method yellow corvenia(called $Y_3$) was prepared with $4\%$ salt, $4\%$ KCl, $6\%$ sorbitol, $0.5\%$ lactic acid and $4\%$ alcohol extract of red pepper to improve the quality of fermented sea food. In this study, changes of volatile compounds and fatty acid composition obtained from modified fermented yellow corvenia($Y_3$) were experimented during fermentation, comparing with conventional fermented yellow corvenia(called $Y_1,\;20\%$ of salt contents). Total lipid of yellow corvenia was composed of $78.1\%$ of neutral lipid, $21.2\%$ of phospholipid and $0.7\%$ of glycolipid. And monoeonoic acid was held $37.4\%$ of fatty acid composition of total lipid and saturated fatty acid ($34.8\%$), polyenoic acid ($27.7\%$) were followed. Saturated fatty acid($C_{14:0},\;C_{16:0},\;C_{18:0}$) in $Y_1,\;Y_3$ increased, polyenoic acid ($C_{22:6}\;C_{22:5}\;C_{20:5}$) decreased while monoenoic acid($C_{16:1}\;C_{18:1}$) in those was little fluctuated during fermentation. Thirty-three kinds of volatile component in whole volatile compounds obtained from $Y_1,\;Y_3$ at 90 days fermentation were identified, and composed of some hydrocarbons (8 kinds), alcohols (7 kinds), acids (6 kinds), aldehydes(4 kinds), sulfides(2 kinds), ketones (2 kinds), one of phenol and 3 kinds of the other components. Among the whole volatile compounds 2-ethoxy ethanol and was held $79.35\%$ in $Y_3$, whereas nonadecane was held $75.85\%$ in $Y_1$. During fermentation 8 kinds of volatile acids, 5 kinds of amines and 9 kinds of carbonyl compounds were also detected. Those volatile acid such as acetic acid, isovaleric acid, n-caproic acid, n-butyric acid were the major portion of total volatile acids in $Y_3$ at 90 days fermentation. Meanwhile, carbonyl compounds such as ethanal, 2-butanone and butanal were the major ones, while TMA held the most part of volatile amines in $Y_3$ during fermentation. From the result of sniff test, the components which are believed to contribute to the characteristic flavor of fermented product $Y_1,\;Y_3$ are deduced to be volatile acid, carbonyl compounds and amines in order. Conclusively, there was little difference in composition of volatile components, but merely a little difference in content of those between $Y_3$ and $Y_1$.