• Journal of the Korean Institute of Landscape Architecture
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• v.39 no.6
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• pp.46-56
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• 2011

This study an alyzes the spatial experience of a notable sense of place in five cities-Seoul, Gyeongju, Chuncheon, Anseong and Gwacheon. A survey targeting 300 citizens was carried out to survey meaningful, memorable places and measured spatial experiences in those places. The types of spatial experiences were divided among places to determine the implications thereof. To do this, first, those places that have a notable sense of place have relevance in natural and historical resources such as parks, cultural assets, etc. Second, the main experiences in making sense of place included 'relaxation and walking' and 'a view and appreciation'. These were divided into two types, Spatial Contact and Human Contact. Third, cities such as Seoul, Anseong, Gwacheon offer a variety of experience in places having a notable sense of place. Fourth, in cities noted for natural landscape, history and culture, those spaces with a notable sense of place are concentrated in the center of the city. They exhibit a variety of behaviors, complexly and simultaneously. These results-based spatial experiences of citizens and spatial character have important meaning for city identity and city marketing. Through defining those places that have a notable sense of place and understanding the spatial features in these places, this study can suggest basic information for forming the development strategy of the city.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.104-104
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• 2017

Sorghum (Sorghum bicolor (L.) Moench.) is one of the most important crops for human and animal nutrition. Nonetheless, sorghum has a cyanogenic glucoside compound which can be degraded into hydrogen cyanide, toxic to humans and animals even with tiny amount. In consequence, breeding materials with a low cyanide level has been a top priority in sorghum breeding programs. To fulfill our long-term goal, we are screening sorghum accessions with low cyanide level, which would be an important breeding material for food safety. We collected seeds of various sorghum accessions and analyzed relevant metabolites to find useful breeding materials of sorghum accessions containing low cyanide. Fourteen wild relatives were obtained from the University of Georgia in US, a reference accession BTx623, and three local varieties from National Agrobiodiversity Center of Rural Development Administration in Korea, and one wild species from the Wild Plant Resources Seed Bank of Korea University in Korea. Sorghum plants were grown in plastic greenhouse under natural conditions. After growing, leaf samples were harvested at different developmental stages: seedling phase, vegetative phase (right before flowering), and reproductive phase (ripening). Using collected samples, quantification analysis were performed by an HPLC system for three metabolites (dhurrin, 4-hydroxybenzaldehyde, and 4-hydroxyphenylacetic acid) in sorghum plants. Prior to metabolome analysis, specific experimental condition for HPLC system was set to be able to separate three metabolites simultaneously. Under this condition, these metabolites were quantified in each accession by HPLC system. We observed that the metabolite contents were changed differently by developmental stages and accessions. We clustered these results into five groups as patterns of their contents by developmental stages. Most of accessions showed that 4-hydroxybenzaldehyde content was very high at seedling stage and decreased rapidly at vegetative phase. Interestingly, the patterns of dhurrin content were very different among clusters. However, 4-hydroxyphenylacetic acid content was maintained at low levels by developmental stages in most accessions. The results would demonstrate how dhurrin and alternative degradation pathways are differentiated in each accession.

• Food Science and Preservation
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• v.18 no.5
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• pp.803-810
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• 2011

This study was performed to evaluate the quality of the commercial brown-rice vinegars of South Korean and Japanese origins, which were prepared via static acetic-acid fermentation. The major free amino acids of Korean brown-rice vinegars were proline, glutamic acid and phenylalanine, while those of the Japanese were proline, valine, phenylalanine, lysine, ${\gamma}$-aminobutyric acid, alanine and isoleucine. The ${\gamma}$-aminobutyric acid (GABA) and total amino acids (3686.37~4212.27 mg%) contents were found to be significantly higher in the Japanese than in the Korean brown-rice vinegars. The key volatile compounds of the Korean brown-rice vinegars, analyzed with GC-MS, were acetic acid, benzaldehyde, phenethyl alcohol and phenethyl acetate while those of the Japanese brown-rice vinegars were acetic acid, ethyl acetate, ethyl alcohol, isoamyl acetate, phenethyl acetate and benzaldehyde. The volatile patterns of the Korean and Japanese commercial brown-rice vinegars were effectively distinguished from each other using an electronic nose, through which it was also elucidated that the volatiles profiles were similar among the Japanese vinegars but were different among the Korean vinegars.

• Korean Journal of Heritage: History & Science
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• v.43 no.1
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• pp.28-55
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• 2010

Currently, the natural monument system of Korea for naming and designation of natural monuments is based on "Chosun Natural Monument Conservation Acts for Treasure, Ancient Landmark, and Natural Beauty" enacted in 1934 during Japanese colonization period. The framework of natural monument system is still in effect, which is pointed out as a problem. The Dangsan forests and Bibo forests are Korean traditional cultural resources representing countryside of Korea. Cultural Heritage Administration follows and relies on the 'Limsu of Chosun' (1938), a report written by a Japanese, for naming and classification of natural monuments. A Dangsan forest at Yesong-ri was named "Yesong-ri evergreen forest" in 1938. They followed the naming system of "evergeen forest" until today. The objective of this study is to review the issues and problems of 'Limsu of Chosun' and natural monument naming system begun during Japanese occupation period, and suggest an alternative to the current situation where naming natural monument accordingly without discretion. Eighteen dangsan forests bibo forests were selected for examination and analysis. The names of the dangsan forests bibo forests were evaluated to find out whether various aspects of the forests are reflected in the name. The study suggests that many forests and old trees designated as natural monument should be named as "~Dangsan forest", "~Dangsan forest Bibo forest", or "~Dangsan tree" with consistency accordingly. The new names will bring a momentum to overcome the limitation of natural monument naming system continued since Japanese occupation period, and also enhance the value of Dangsan forests and Bibo forests as Korean traditional and cultural landscapes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1381-1391
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• 2009

Dietary life style of the elderly living in rural areas of Gyeongbuk Andong during the busy farming season was surveyed and a monthly meal plan for the elderly was developed using eco-friendly native crops and considering the characteristics of a busy farming season and their preferences. A week meal plan was selected and applied to those fields. The meal plan was developed for an elder's house in Gyeongbuk Andong during the busy farming season. Especially, to increase the intake of calcium and dietary fiber, bamboo sprouts, pepper leaves, dried slices of whitebait, and fried anchovies were used. Considering the busy farming season, the ginseng chicken soup and the soybean noodle soup were served to provide high quality of protein and to improve health condition. A cold soup of cucumber and brown seaweed was used to supplement liquid, vitamins, and minerals. The results are as follows: the highest score of the preference on a staple was 8.77 for the boiled barley of menu 5; the favorite soup was the ginseng chicken soup (8.73) in menu 4; for side dishes, those in menu 5 were most popular (8.69); the favorite meal was the ginseng chicken soup of menu 4 (8.69). Regarding the amount of leftover foods, the lightest was 30.14 g in Gyeongbuk Andong menu 3 which significantly indicates high preference (p<0.05). The current study was a planned meal service menu using local crops and seasonal foods, which was actually applied to the field resulting in high preference and satisfaction levels.

• Journal of Life Science
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• v.23 no.9
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• pp.1133-1139
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• 2013

During the collection of boar semen, bacterial contamination usually occurs. The contamination has deleterious effects both on semen quality and on sow fertility. The majority of contaminants are gram-negative bacteria, especially Serratia marcescens. In this study, we developed a PCR assay for the identification of S. marcescens targeting the luxS gene (GenBank no. EF164926). S. marcescens yielded a specific 306 bp PCR product. However, no amplification was observed in the other strains tested. The detection limit of PCR was $50pg/{\mu}l$ of template DNA of S. marcescens. The antimicrobial susceptibility patterns of S. marcescens isolated from boar semen were tested using the disk diffusion method. Gentamicin, ceftiofur, florfenicol, and neomycin showed high sensitivity in this test. The minimum inhibitory concentration (MIC) was also determined by the broth microdilution method. The $MIC_{90}$ values of ceftiofur, enrofloxacin, gentamicin, and neomycin were 8, 8, 8, and $16{\mu}g/ml$, respectively. These results indicate that PCR amplification of the luxS gene is a reliable and effective method for the identification of S. marcescens and that ceftiofur, enrofloxacin, gentamicin, and neomycin are effective semen extenders for controlling S. marcescens.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1304-1310
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• 2015

The purpose of this study was to investigate antioxidant activity of yanggaeng containing herbal medicine extracts (YH) by employing various in vitro antioxidant assays for 1,1-diphenyl-2-picrylhydrazyl free radical scavenging, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) free radical scavenging, and reducing power. We also investigated moisture content, pH, texture profile, and sugar content, and evaluated the sensory characteristics of developed yanggaengs. Moisture content of YH was 41.54%. Sugar contents increased while pH decreased as content of herbal medicine extracts increased. Lightness was not significantly different between YH and control. However, herbal medicine extracts enhanced the redness of yanggaeng. Texture profile analysis showed that gumminess and chewiness of yanggaeng added with herbal medicine extracts decreased compared to control. Herbal medicine extracts enhanced yanggaeng's antioxidant activity, reducing power, and scavenging ability. Herbal medicine extracts enhanced antioxidant properties of yanggaeng and made it easier to swallow.

• Journal of the Korean Institute of Landscape Architecture
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• v.36 no.3
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• pp.29-38
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• 2008

This study intends to analyze the value of school forests, one type of urban forest. For this purpose, four attributes of school forests were investigated, considering ecological, educational, social and economic values using a conjoint model as the stated preference. Based on literature reviews, the levels of the four attributes were selected, and a questionnaire survey was given to 279 urban residents divided into 2 groups: those impacted by school forests and those not. The study results suggest that the most important attribute of school forests is economic value, and next is ecological, social and educational value according to the part-worth model. The fitness level of the model is 0.900(total group) which is very significant. As for the economic value, free and 1,000 won are more critical factors than the other 2 levels, 5,000 won and 10,000 won and air pollution purification and making the school landscape are more critical factors than small habitats and microclimate factors. In addition, regarding the social value related to residents' leisure activities，the utility of nature observation is higher than walking and exercising. Finally, for educational value, understanding nature's importance is more critical than the emotions and learning of students. The estimated WTP per household/month is 3,580 won, the group related to school forestsis 3,650 won and the non-related group is 3,540 won. Based on these results, the estimated total economic value of all households per year is 6,820 hundred million won. The group related to school forests is 6,970 hundred million won and the non-related group is 6,750 hundred million won.

• Food Science and Preservation
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• v.24 no.1
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• pp.134-144
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• 2017

This study evaluated the changes of physiochemical properties, phytochemical compounds (isoflavones and phenolic acids), and biological activity during the fermentation of Doenjang without and with bitter melon powder (BMP). The pH decreased from 6.41-5.83 to 5.81-5.24, during the fermentation of Doenjang, while the acidity increased from 0.42-0.65% to 1.28-1.48%. The viable cell numbers of Bacillus and Yeast, salinity, and total amino acid contents increased at the end fermentation (60 day). Also, the fermented Doenjang (FD) with 10% BMP showed the highest ${\gamma}$-aminobutyric acid (GABA, 129.87 mg/100 g) contents, among all the Doenjang samples. The FD exhibited significantly higher inhibitory activities than unfermented Doenjang (UFD) on radicals and ${\alpha}$-glucosidase. The phytochemical compounds including isoflavone-aglycones and phenolic acids increased, whereas isoflavoneglycosides decreased in the BM following fermentative processing. Moreover, the total phenolic, isoflavone-aglycone, and phenolic acid contents were markedly increased, leading to a general increase in antioxidant and ${\alpha}$-glucosidase inhibition activities after fermentation. These results suggest that BMP may be used to prepare a new type of fermented Doenjang with improved antioxidant and antidiabetic activities.

• Korean Journal of Food Science and Technology
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• v.47 no.2
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• pp.267-271
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• 2015

This study aimed to determine the optimal freezing temperature for preserving mulberries. Mulberries were frozen at -20, -45, and $-70^{\circ}C$ immediately after harvesting. After 24 h, frozen mulberries were stored at $-20^{\circ}C$ for two months and then thawed at $4^{\circ}C$ and room temperature. Frozen and thawed mulberries did not differ significantly in color and pH from fresh mulberries. However, the content of anthocyanidin and sugar, and the hardness of mulberry significantly decreased after feeze-thawing. Drip loss of the thawed berries increased as the freezing temperature decreased. A comparison among cross-section images of mulberries frozen at different temperatures did not show any significant differences. However, after thawing at $4^{\circ}C$ or room temperature, the total number of aerobic bacteria found in mulberry decreased more than ten times. Consequently, the freezing temperature showed no significant effect on the overall quality of the mulberry.