• Journal of Microbiology and Biotechnology
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• 제13권6호
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• pp.969-975
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• 2003

Two conserved amino acid residues in the extra sugar-binding space near the catalytic site of Thermus maltogenic amylase (ThMA) were analyzed for their role in the hydrolysis and transglycosylation activity of the enzyme. Site-directed mutagenesis was carried out by replacing N33l with a lysine (N331K), E332 with a histidine (E332H), or by replacing both residues at the same time (N331K/E332H). The measured $K_m$ values indicated that affinities toward all substrates tested, including starch, pullulan, ${\beta}-cyclomaltodextrin$, and acarbose, were lower in all the mutants compared to that of wild-type ThMA, leading to reduced hydrolysis activity. In addition, the lower ratio of transglycosylation to hydrolysis in the mutants compared to that in the wild-type ThMA indicated that these mutants preferred hydrolysis to the transglycosylation reaction. These results demonstrated that the conserved dipeptide at 331 and 332 of ThMA is directly involved in the formation and accumulation of transfer products by accommodating acceptor sugar molecules.

• 태양에너지
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• 제18권3호
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• pp.197-203
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• 1998

A 5 ton/day pilot scale two-phase anaerobic digester was constructed and tasted to treat Korean food wastes in Anyang city. The process was developed based on 3 years of lab-scale experimental results on am optimim treatment method for the recovery of biogas and humus. Problems related to food waste are ever Increasing quantity among municipal solid wastes(MSW) and high moisture and salt contents. Thus our food waste produces large amounts of leachate and bed odor in landfill sites which are being exhausted. The easily degradable presorted food waste was efficiently treated in the two-phase anaerobic digestion process. The waste contained in plastic bags was shredded and then screened for the removal of inert material such as fabrics and plastics, and subsequently put into the two-stage reactors. Heavy and light inerts such as bones, shells, spoons and plastic pieces were again removed by gravity differences. The residual organic component was effectively hydrolyzed and acidified in the first reactor with 5 days space time at pH of about 6.5. The second, methanization reactor part of which is filled with anaerobic fillters, converted the acids into methane with pH between 7.4 to 7.8. The space time for the second reactor was 15 days. The effluent from the second reactor was recycled to the first reactor to provide alkalinities. The process showed stable steady state operation with the maximum organic rate of 7.9 $kgVS/m^3day$ and the volatile solid reduction efficiency of about 70%. The total of 3.6 tons presorted MSW containing 2.9 tons of food organic was treated to produce about $230m^3$ of biogas with 70% of methane and 80kg humus. This process is extended to full scale treating 15 tons of food waste a day in Euiwang city and the produced biogas is utilized for the heating/cooling of adjacent buildings.

• 한국농촌건축학회논문집
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• 제18권4호
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• pp.33-40
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• 2016

The campus outdoor space in each city is a very important space for students and local residents. Especially, for students, indoor space such as classroom is the main place to learn knowledge. But the outdoor space provides an opportunity to interact with people in other sectors and it also gives an opportunity that can make students sense the flow of the times. Moreover, students have the opportunity to integrate knowledge of the other fields in the outdoor space. The campus also provides an important resting place for residents. Therefore the campus should be convenient for both local residents and students, and should be designed to let students and local residents communicate with each other in outdoor space. This study attempts to identify the problems of the outdoor space in such a point. The high scores of campus evaluation indexes are as follows: First, the lighting in the favorite space and installing seats in a green space of the vestibule get the highest score. Also, separation of a sidewalk and a roadway, the ease of holding events, simple food and beverage near the entrance, the interacting place of people, the resting place near the porch in cold winter, the lighting in a bus stop and parking lot also get good evaluations.

• Journal of Preventive Medicine and Public Health
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• 제54권3호
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• pp.208-217
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• 2021

Objectives: In spite of the importance of green space for reducing obesity-related problems, there has been little exploration of whether access to green space (e.g., parks and recreational facilities) influences the obesity rate of adults in the United States. The purpose of the study was to investigate the relationships among accessibility of green space, obesity rates, and socioeconomic and demographic variables among adults living in the State of Indiana, United States. Methods: We conducted a secondary data analysis to investigate the relationships among accessibility to green space, obesity rates, and socio-demographic variables with employing Geographic Information System in order to measure the accessibility of green space. Results: This study found that accessibility of green space served as a strong predictor of reduced obesity rates among adults (β=-2.478; p<0.10). In addition, adults with higher education levels, as well as better access to green space, were found to have even lower obesity rates (β=-0.188; p<0.05). Other control variables such as unemployment rates, food security, and physical inactivity are additional factors that influence obesity rates among adults. Conclusions: Accessibility of green space may play an important role in facilitating physical activity participation and reducing obesity rates.

• 한국식생활문화학회지
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• 제29권4호
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• pp.314-325
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• 2014

To contribute to the globalization of Korean food, a Korean food culture publicity event was conducted at Hayabusa Station, Tottori Province, Japan. This study investigated and analyzed recognition and preferences towards Korean food in participants at the event. The method of information acquisition was also analyzed. Most participants had prior experience eating Korean food. As for information, participants responded that they were affected by public media such as dramas, and the most effective way of getting information was participating in lectures. This study also investigated intake of 20 kinds of Korean food and found highest preferences for bibimbap, kimchi, naengmyeon, and galbigui, in that order. The main motive for participating in the Korean food culture publicity event was a desire to experience a new culture. Further, satisfaction, intention to participate, and intention to recommend Korean food were high. These attitudes had significant effects on the intention to visit Korea. In the future, Korean food culture publicity events held in foreign lands can contribute to Korean tourism.

• 터널과지하공간
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• 제4권2호
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• pp.192-200
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• 1994

Underground offers many advantages for storing agricultural and marine products. Since it is confined by thick walls of rock it is easy to control temperature and humidity and to achieve air and water tightness. Also, damages by rodents and insects could be avoided. Flexibility in choosing the location is another advantage that underground could offer. Consequently the goods could be stored near the big city to meet the demand change. Because of these advantages, many underground food storage facilities were built and operated successfully in U.S. and many Euroupean countries. On the other hand, there is no underground food storage facilities in Korea despite the need is growing rapidly. This paper describes the case studies of foreigh food storage and technologies related to food storage were analyzed and evaluated. Also performed is analysis of domestic technologies for construction and operation of underground food storage facilities to deduce the fields of studies that have to be conducted.

• 한국환경농학회지
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• 제33권4호
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• pp.414-418
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• 2014

BACKGROUND: Benzene, toluene, ethylbenzene and xylene (BTEX), which are volatile aromatic hydrocarbons and main constituents of gasoline, are neuro-carcinogenic organic pollutants in soil and groundwater. Korea Ministry of Environment has established the maximum permissible level of BTEX in arable soil to 1, 20, 50 and 15 mg/kg, respectively. METHODS AND RESULTS: To understand an arable soil contamination by BTEX, we collected 92 samples from the arable lands around oil reservoir, and analyzed the BTEX residue using a GC-MS with head-space sampler. A linear correlation between BTEX concentration and peak areas was detected with coefficient correlations in the range of 0.9807-0.9995. The method LOQ of BTEX was 0.002, 0.014, 0.084, and 0.038 mg/kg, respectively. Recoveries of 0.5 mg/kg BTEX were found to be 73.7-96.9%. The precision was reliable since RSD percentage (0.7-7.5%) was below 30, which was the normal percent value. Also, BTEX in all samples were detected under the LOQ. CONCLUSION: These results showed that the investigated arable soils around airport and oil reservoir in Korea were not contaminated by oils.

• 의료ㆍ복지 건축 : 한국의료복지건축학회 논문집
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• 제20권1호
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• pp.57-66
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• 2014

Purpose: Healthy and balanced meal is very important for the elderly to maintain the quality of life in community. Senior meal delivery system and congregate meal services have been played an important role to prevent premature institutionalization of the elderly. Food delivery system and lunch service spaces for the Korean elderly were mostly focused and limited on low-income family. The purpose of this study is to analyze community food services environments for the elderly in the UK, the U.S. and Japan for the possibility of applying those service spaces to Korean community. Methods: Lunch service spaces of these three countries were investigated by literature research and visiting of venues. Pilot study of the elderly meal services in Seoul was done for comparing environments and future research. Results: Lunch service spaces in three countries were mostly community based for accessibility and the types of management were various for the elderly to choose the most suitable services for them. The group dining spaces are usually small and designed to give de-institutional atmosphere. Implications: Food service environments for the elderly in Korea should develop more community based model of food delivery and congregate meal service spaces as well as more de-institutionalized design of those spaces.

• 대한영양사협회학술지
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• 제6권2호
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• pp.136-147
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• 2000

The aim of this research was to examine the management practices related to foodservice.clinical nutrition service provided by hospital foodservice operations. A survey of 30 hospital food nutrition service departments was undertaken and detailed information was collected from each, including surveys of 176 dietitians and 30 foodservice managers. Statistical data analysis was completed using the SAS/win 6.11 package for descriptive analysis and t-test. The results of this study can be summarized as follows : Out of 30 hospitals, 73.3%(22) were directly operated and 26.7%(8) were under contract foodservice management. Licensed number of beds were 768.7, with an average length of 11.4 days. The general characteristics of the dietitians were that 49.4% were aged between 25-29, and 60.8% were ordinary dietitians. 76.7% had bachelor's degree, 15.9% with master's degree and 7.4% were college graduates. Most hospital dietitians had internship training and 35.2% took a training course of 6 to 12 months. The average space of kitchen was 452.52 $m^2$, with 133.63$m^2$ for modified diet space and 18.13$m^2$ for nutrition counselling room space. The total number of normal meals was 1,255.47, with 502.93 of modified meals. The average calorie of normal meals was 2,145.04kcal, with 91.9g of protein contained in normal meal. The total food waste was 351.40kg. An average monthly cost for disposing food waste was 745,171.67 won. 83.3% of the kitchens were on the 1st basement and only 66.7%(20) of 30 hospitals had its own nutrition counselling room. 80% used dishwashers and 66.7% had an exclusive elevator for delivering meals. 80.0% of hospitals used centralized delivery service. 90% had established an area for hygiene division, 70% used dry zone within the dishwashers for sterilization, 66.7% provided spoon and chopstick, and 100% used dish cover. As means of food waste treatment, most hospitals(56.7%) used animal feed by contracters, followed by means of collection by contracters(30%) and in-house high speed fermentation machines(13.3%). It was found that only 33.3% hospitals regularly checked temperatures of the meals given to patients. Total productivity index was 3.72(meals/hour) in average, with an average productivity index for normal diet of 5.41. Average productivity index for modified diet was 4.62. Productivity indices for patient meals and clinical nutrition were 5.01(meals/hour) and 1.12(cases/hour) respectively and hospitals under self-operated foodservice management received higher points on clinical nutrition productivity index(P<0.01) than hospitals under contract foodservice management.

• 한국식생활문화학회지
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• 제23권3호
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• pp.308-317
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• 2008

Throughout history, tableware has attained an important position in human culture, and historical eras are clearly reflected in the shape of tableware items, which are tied to the cultural background of foods. In particular, the distinctive qualities of foods within a food-culture, such as the means for cooking, storing, or eating, have impacted the usage and shape of tableware along with the food behaviors of individuals. Korea, China, and Japan have all played important roles in producing limitless amounts of high quality porcelain products and take pride in being leaders of the world's porcelain production industry. Based on their natural geographical proximity and political and cultural exchanges, these three countries have long influenced one another not only in terms of technical concepts but also in improving quality within the tableware industry. Thus, by comparing Korea, China, and Japan's evolutionary interdependable variance with regard to their tableware, food-culture, and food-behavior, one can provide information on the historical stream and cultural exchanges relevant to china and porcelain. Ultimately, through the examination of tableware, the conclusions of this conceptual study offer researchers a deeper understanding of the historical stance of food-culture and contribute new and useful information for the future.