• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.736-740
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• 2005

As an alternative of yeast, various concentrations to prepare hypo-allergenic bread (HAB). Addition of sodium bicarbonate increased $CO_2$ emission, but at higher than 2.0% caused bitter taste compared to other mixtures. Addition of sucrose significantly increased $CO_2$ emission. HABs 7 ($NaHCO_3$ 2.0g+sucrose 0.63 g) and 8 ($NaHCO_3$ 2.0g+sucrose 1.0g) showed higher grain and color scores. HAB 5 ($NaHCO_3$ 1.5g+sucrose 1.0g) and 6 ($NaHCO_3$ 1.5g+sucrose 2.0g) gave higher aroma and taste scores. HAB 5 showed significantly higher overall acceptability (p<0.05) score than others, whereas HABs 7 and 8, regardless of high external sensory qualities, showed lower overall acceptabilities than HAB 5 due to bitter taste. Prototypical HAB was obtained using wheat flour (100g) and water (62mL) incubated at $37^{\circ}C$ for 4 hr for treatment of b.p pretense (100mg) before adding sodium bicarbonate (1.5%), sucrose (1.0%), NaCl (1.0%), and citric acid (1.0%).

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.272-279
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• 2003

To determine optimal fermentation period of wild vegetables mixed with black sugar without microorganisms during plant extract fermentation food processing, changes in chemical components, quality characteristics of the fermented broth, and physiological functionality during fermentation period were investigated. pH and $^{\circ}Bx$ of fermented broths decreased gradually during fermentation period. Except persimmon leaf, viscosity of fermented broths of wild vegetables decreased after 3 months fermentation period. Amylase activity increased to $167{\sim}800%$ of its initial level after 6 months fermentation period, and invertase activity decreased by $60{\sim}170$ units after 1 month fermentation. No significant level of cellulase activity was observed. In the sensory evaluation test, inherent flavors and tastes of the wild vegetable decreased during the fermentation period, while those of others gradually increased. Overall acceptability was the highest after 3 months fermentation. Content of total phenolic compounds and electron-donating ability were highest after 3 to 4 months fermentation period, and decreased thereafter. Except Mugwort, tyrosinase inhibitory activity was found in all fermented broths. SOD-like activities were $23.0{\sim}25.1$ and $27.0{\sim}29.2%$ in fermentation broths of acacia flower and persimmon leaf, respectively, and were maintained throughout the fermentation period. Based on these results, fermentation period of 3 to 4 months was determined to be appropriate for plant extract fermentation food processing.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.671-679
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• 2003

Effects of sun-dried, refined, seaweed, and bamboo salts on the quality of kochujang were studied by measuring enzymatic, microbial, and physicochemical characteristics of kochujang during 12 weeks of fermentation. Yeast count was low in the bamboo-salt kochujang, whereas that of aerobic bacteria was low in the seaweed-salt kochujang. Acid protease activity was high in the bamboo-salt kochujang, whereas amylase activity did not show any remarkable difference. Color change was lowest in the bamboo-salt kochujang. Water activities of all kochujangs decreased during fermentation with the lowest shown in the refined-salt kochujang. Consistency of seaweed-salt kochujang was the highest. Total sugar content was higher, whereas ORP was lower in the seaweed- and bamboo-salt kochujangs. Titratable acidity changed slightly in the bamboo-salt kochujang. Reducing sugar content was the lowest, whereas ethanol content was the highest in the refined-salt kochujang. Amino and ammonia nitrogen contents of kochujangs increased up to the middle of fermentation period then decreased with lower changes observed in the sun-dried and refined-salt kochujangs. Results of sensory evaluation indicated that the bamboo-salt kochujang was more acceptable than the sun-dried salt kochujang in taste, color, and overall acceptabilities.

• Korean Journal of Food Science and Technology
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• v.44 no.1
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• pp.61-68
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• 2012

Sikhae is a traditional Korean fermented seafood with a 7-10% salt concentration. Consumers have begun to look for low-salt food because excess salt is known to cause hypertension and gastric cancer. The quality characteristics of low-salt squid sikhae were investigated at different fermentation temperatures and periods, so as to determine its shelflife. The shelf-life of the low-salt (5%) squid sikhae at $-1^{\circ}C$ based on pH was 142 days. The functional activities of the ethanol extract of squid sikhae such as its antioxidant activity and inhibitions on ${\alpha}$-glucosidase, ${\beta}$-glucuronidase, and elastase were stronger than those of the water extract. Based on the results of sensory evaluation, the low-salted squid sikhae was very similar to fermented seafood. In conclusion, low-salt sikhae is commercially viable.

• Korean Journal of Acupuncture
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• v.27 no.3
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• pp.1-23
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• 2010

Objectives and methods : The Standards for Reporting Interventions in Clinical Trials of Acupuncture (STRICTA) were published in five journals in 2001 and 2002. These guidelines, in the form of a checklist and explanations for use by authors and journal editors, were designed to improve reporting of acupuncture trials, particularly the interventions, thereby facilitating their interpretation and replication. Subsequent reviews of the application and impact of STRICTA have highlighted the value of STRICTA as well as scope for improvements and revision. To manage the revision process a collaboration between the STRICTA Group, the CONSORT Group, and the Chinese Cochrane Centre was developed in 2008. An expert panel with 47 participants was convened that provided electronic feedback on a revised draft of the checklist. At a subsequent face-to-face meeting in Freiburg, a group of 21 participants further revised the STRICTA checklist and planned dissemination. Results : The new STRICTA checklist, which is an official extension of CONSORT, includes six items and 17 sub-items. These set out reporting guidelines for the acupuncture rationale, the details of needling, the treatment regimen, other components of treatment, the practitioner background, and the control or comparator interventions. In addition, and as part of this revision process, the explanations for each item have been elaborated, and examples of good reporting for each item are provided. In addition, the word "controlled" in STRICTA is replaced by "clinical", to indicate that STRICTA is applicable to a broad range of clinical evaluation designs, including uncontrolled outcome studies and case reports. Conclusions : It is intended that the revised STRICTA, in conjunction with both the main CONSORT Statement and extension for nonpharmacologic treatment, will raise the quality of reporting of clinical trials of acupuncture.

• Journal of Life Science
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• v.26 no.8
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• pp.943-947
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• 2016

The objective of this study was to see if fairly simple magnetic nano-particle treatment enhances boar semen qualities. Boar semen samples were prepared from the swine AI center and samples were divided by 4 different motility groups (1, >90%; 2. 80~90%; 3. 70~80%; 4. <70%) using computer assisted sperm analysis (CASA) evaluation. Boar semen was extended using BTS extender and same number of magnetic nano-particles as total number of spermatozoa in each sample was treated for 20 min and collected for 5 min at room temperature. Sperm qualities such as motility and viability were evaluated by the CASA before and after treatment. Sperm abnormality and degree of agglutination were also evaluated under the microscopic examination before and after treatment. There were significant changes (p<0.05) on sperm motility from all 4 different groups in the average of 7.11% after treatment. The enhancement of sperm motility changes was more clear in the groups of lower sperm motile groups (<70% and 70~80%; 19.12±1.08% and 5.67±0.71%, p<0.05). The sperm motility character in terms of curvilinear velocity (VCL), straight line velocity (VSL), average path velocity (VAP) and linearity (LIN, %) showed also similar pattern but motility enhancement wear more clear in below 70% motile group. Average sperm viability was increased to 4% by magnetic nano-particles (p<0.05). The percentage of sperm abnormality was also reduced significantly (p<0.05) to the range of 3.7~4.5% before after treatment. The degree of sperm agglutination was also reduced in lower motility groups by the magnetic nano-particle purification.

• Journal of Life Science
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• v.25 no.4
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• pp.376-384
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• 2015

To investigate the molecular events of controlling intramuscular fat (or marbling), which is an important factor in the evaluation of beef quality, we performed cDNA microarray analyses using the longissimus dorsi muscle and back fat tissues. For this study, we constructed normalized cDNA libraries: fat tissues in native Korean cattle (displaying 1,211 specific genes), and muscle tissues in native Korean cattle (displaying 1,346 specific genes). A bovine cDNA chip was constructed with 1,680 specific genes, consisting of 760 genes from muscle tissues and 920 genes from fat tissues. The microarray analysis in this experiment showed a number of differentially expressed genes, which compared the longissimus dorsi muscle (Cy5) with back fat tissue (Cy3). Among many specific differentially expressed genes, 12-lipoxygenase (oxidizing esterified fatty acids) and prostaglandin D synthase (differentiation of fibroblasts to adipocytes) are the key candidate enzymes that should be involved in controlling the accumulation of intramuscular fat. In this study, differentially and commonly expressed genes in the muscle and fat tissues of native Korean cattle were found in large numbers, using the hybridization assay. The expression levels of the selected genes were confirmed by semi-quantitative RT-PCR, and the results were similar to those of the cDNA microarray.

• Journal of Korean Home Economics Education Association
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• v.32 no.1
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• pp.51-76
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• 2020

The purpose of this research was to develop the education program on traditional living culture for home economics(HE) based on the 2015 revised national curriculum. The existing school curriculum for traditional living culture tends to overly focus on the theories about traditional culture and suffer from absence of continuity in learning activities. It can be argued that HE is an ideal subject for dealing with traditional living culture as it aims to develop students' ability to recreate the traditional culture, meeting present needs and trends. This study, thus, attempted to present the practical ways of improving the quality of education on traditional living culture by developing HE education program for high school students. To fulfill the purpose, this research, as a teaching topic, selected the traditional patterns and the "Obangsaek"(Korean traditional five colors) which can commonly be dealt with in the subjects of traditional Korean food, Korean costume and Korean style house. In particular, the program was developed following the ADDE process. In the stage of analysis, this article analyzed the HE curriculum and making activities included in HE textbooks based on the 2015 revised national curriculum, as well as the needs of teachers and students regarding traditional living culture education. In the stage of design, this study developed the instructional model, selecting class topics, tools and materials. In the stage of development, the programs on traditional living culture including costume, food and house were developed. In the evaluation phase, this research conducted the validity test and received the feedbacks from 12 HE educators in order to complete the programs. This study finally suggested that future studies in this area examine the effect of the presented programs on enhancing the students' perception of traditional culture and the will of developing and succeeding the traditional living culture.

• Korean Journal of Clinical Pharmacy
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• v.12 no.1
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• pp.29-38
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• 2002

Hypertension is an important public health problem because it increases the risk of stroke, angina, myocardial infarction, heart failure, and end-stage renal disease. If it is not actively treated, morbidity and mortality increase with hypertension-induced complications and quality of life decreases. This study was to evaluate the use of antihypertensive drugs and blood pressure changes and to compare algorithms chosen (or the 1st and 2nd line therapy of hypertension based on the JNC VI recommendations. The medical charts of 222 patients with essential hypertension at St. Vincent's Hospital in Suwon from January 1997 to January 2000 were reviewed retrospectively. Data collection and analysis included baseline BP underlying diseases and complications, administered antihypertensives, BP changes, changes of antihypertensive regimen, and adverse effects with treatments. As results, the higher BP the patients had, the more frequent they had target organ damages and clinical cardiovascular diseases. Mean duration to reduce blood pressure less than 140/90 mmHg was 8 weeks in $85.3\%$ of the patients. The rate of control in BP was $82.4\%$ at 6 months. The major antihypertensive drugs prescribed were calcium channel blockers $(61.8\%)$ , ACE inhibitors $(19.1\%),\;\beta-blockers\;(13.7\%)$ and diuretics $(5.3\%)$ as the 1st-line monotherapy. The methods of treatment used as the 1st-line therapy were monotherapy$(59\%)$ and combination therapy $(41\%)$. Blood pressure change was significantly greater for combination therapy than monotherapy$(-26.2\pm21.4\;vs.\;-18.56\pm16.7$ mmHg for systolic blood pressure; P<0.003, $-16.9\pm13.2\;vs.\;-9.2\pm12.8$ mmHg for diastolic blood pressure; p<0.001). When blood pressure was not completely controlled with the first antihypertensive selected, the 2nd line therapy had 4 options: addition of 2nd agent from different class; $66.2\%$, substitution with another drug, $21.9\%$ increase dose $11.9\%$ continue first regimen $27.9\%$ Calcium channel blockers were the most frequently prescribed agents. This was not comparable to the JNC VI guideline which recommended diuretics and $\beta-blockers$ for the 1st-line therapy. Most of patients achieved the goal BP and maintained it until 6 months, but the remaining patients should be controlled more tightly to improve their BP with combination of life style modification, patient education, and pharmacotherapy.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.742-749
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• 2009

In order to establish the basic scientific data on the fermentation characteristics of chonggak kimchi (CGK), we studied with CGKs prepared at different seasons and stored at various temperatures ($5{\sim}23^{\circ}C$). Changes in pH and acidity of CGK fermented at different temperatures were typical. However, acidity of summer CGK stored under $15^{\circ}C$ did not reach 1.0% since the amount of reducing sugar in the summer radish was lower by over 1% than the ones from the other seasons. Growths for Leuconostoc and Lactobacillus spp. over 8.0 logCFU/mL were observed in CGKs fermented above $10^{\circ}C$. Changes in Max G, cutting force, of CGK from different seasons were apparent. Max Gs for spring and summer CGK were decreased immediately right after storage while Max Gs for winter CGKs were increased slowly during storage. According to the results of sensory evaluation, CGKs revealed the highest overall acceptability when acidity of kimchi reached $0.7{\pm}0.1%$ under the given fermentation condition. However, CGK prepared with radish from winter or summer season tasted better than the one made in the spring. But the edible periods for winter CGKs were longer, compared with summer CGKs fermented at the same temperature. In conclusion, CGK fermented at $10^{\circ}C$ in the winter season gives a better taste with longer edible duration than the other CGKs.