• Proceedings of the Korean DIstribution Association Conference
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• 2003.02a
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• pp.123-166
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• 2003

Marketing channel is recognized as one of the society systems which have the character of functional organization. These organizations are related to each other for specialized and cooperative work. Channel members in distribution channel are striving to accomplish exchange through reciprocal action. Thus channel members exercise their power to take better position in exchange. There will be struggling between members about satisfaction and conflict during this power exercise. Now a days, buyers use more harsh power as large retail firms are increasing. This phenomenon is occurring in the distribution channel. However, there will be different phenomenon in case of agricultural products. Not like industrial product suppliers, agricultural product suppliers have various supply channels and many agricultural products are seasonal. It has also unstable amount supplies. There should be differentiated marketing in agricultural products. Relatively weaker powered suppliers have to strengthen comparative factors and also have to be technically specialized through assessed experience in order to establish strong product sales chain. Making a brand of agricultural product would be also a good idea to increase the product comparability. Channel members need to be recognized their specialized functions in order to make balanced distribution channel. There have to be conversion of concept of relation between suppliers and buyers from subordinate relationship to cooperative relationship.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.12
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• pp.198-204
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• 2016

This research studied the relevance of oral symptoms and fear to find solutions for prevention and treatment at the right time. The study was conducted over a three-month period from September to November 2015. College students who lived in the region of Busan were surveyed, and the data from 288 respondents were analyzed. The female students felt a higher level of fear in every item than the males. To be specific, there were statistically significant differences in postponing the appointment (p=0.014), tension during treatment (p=0.001), dread when making the appointment (p=0.001), dread upon arrival (p=0.001), dread in the waiting room (p=0.001), dread of dental smells (p=0.006), dread while undergoing anesthesia (p<0.001), dread when receiving an injection (p<0.001), dread when looking at a tool for tooth preparation (p<0.001), dread of the sound of a tool for tooth preparation (p<0.001), dread of the feelings of tooth preparation (p<0.001), dread during scaling(p<0.001), and apprehension about the entire treatment (p<0.001). Concerning the fear level according to oral symptom awareness, the respondents with dental caries experienced a higher level of fear in terms of treatment avoidance (p=0.001), physiological reactions (p=0.001) and overall Dental Fear Survey (DFS)(p=0.003), and the students whose teeth were broken had a higher level of fear in terms of treatment avoidance (p=0.010), stimulus factors (p=0.031) and overall DFS (P=0.019). The students who had a missing tooth felt a higher level of fear in terms of physiological reactions (p=0.019) and overall DFS (p=0.033), and the respondents with gingival pain felt a higher level of pain in terms of the stimulus factors (p=0.013) and overall DFS (p=0.034). Therefore, college students should be educated to visit a dental clinic when they are aware of any oral symptom, and methods to reduce the stimulus factors as much as possible should be considered carefully to relieve dental fear.

• The Korean Journal of Mycology
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• v.26 no.2 s.85
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• pp.182-186
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• 1998

The result of study on the morphological feature of fruitbody, soil characteristics and enviromental condition of habitat of Tricholoma giganteum in Korea was as follows: The Pileus was $5.5{\sim}28.0\;cm$ in diameter and $1.5{\sim}3.7\;cm$ in thickness, indicating of yellowish white, beige, or ivory color. The lamellae were $18{\sim}20\;mm$ in diameter; the stipe was $9.0{\sim}35.7\;cm$ long and $1.0{\sim}3.0\;cm$ wide. The spores were $3.5{\sim}4.8{\times}5.7{\sim}7.4\;{\mu}m$ in size, ellipsoid, hyaline and the spore deposit white. The basidia were $6.1{\sim}7.0{\times}32.2{\sim}39.2\;{\mu}m$ in size. Cheiloystidia were $3.5{\sim}4.4{\times}30.5{\sim}33.1\;{\mu}m$ in size. Pileipellis were $3.3{\sim}4.4{\times}33.0{\sim}55.0\;{\mu}m$ wide and had clamp connection. Stipitipellis were $2.2{\sim}3.3{\times}88.0{\sim}93.1\;{\mu}m$ in size. Texture of soil in habitate of T. giganteum was silty loam, and organic materials content and available phosphate content in this soil were high as comparision to general soil in Korea. In the time of the mushrooms sprout, the room temperature indicated $25{\sim}27^{\circ}C$, their humidity showed $80{\sim}83%$, and the brightnesses were 328 Lux.

• Food Science and Preservation
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• v.14 no.1
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• pp.1-7
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• 2007

This study was conducted to determine if chlorine dioxide ($ClO_{2}$) gas might minimize microbial contamination of fresh produce. After exposing grapes to 20 ppm or 40 ppm of chlorine dioxide gas in a closed container, grapes treated with 20 ppm $ClO_{2}$ were packaged in Ny/PE/L-LDPE pouches, stapes treated with 40 ppm $ClO_{2}$ were placed in an empty corrugated box, and untreated control grapes were placed in a box with a sachet containing $ClO_{2}$ gas adsorbed to silica gel (a silica gel pad). The free volume of the sachet material allowed the release of $ClO_{2}$ gas into the headspace of packages containing fresh grapes. Control fruit not exposed to $ClO_{2}$, was placed in a box and stored at either $25^{\circ}C$ or $0^{\circ}C$. Fruit in Ny/PE/L-LDPE film treated with 20 ppm $ClO_{2}$ lost almost no weight during storage at either $25^{\circ}C$ or $0^{\circ}C$. Such fruit had a lower soluble solid content than did other fruit samples. Titratable acidity tended to fall rapidly during storage at either $25^{\circ}C$ or $0^{\circ}C$. Anthocyanin content of grapes decreased over 21 days at $25^{\circ}C$ but increased over 10 weeks at $0^{\circ}C$. The total microbial count of grapes treated with $ClO_{2}$ gas and silica gel pads were lower than controls at $25^{\circ}C$. Fruit treated with 20 ppm $ClO_{2}$ and packaged in Ny/PE/L-LDPE pouches had lower microbial counts than other fruit samples when stored at $0^{\circ}C$. The silica gel pad did not significantly improve total microbial count (compared to untreated control samples) at $0^{\circ}C$. This result may be attributed to a higher rate of diffusion of $ClO_{2}$ gas at room temperature.

• Korean Journal of Agricultural Science
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• v.32 no.2
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• pp.205-214
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• 2005

The purpose of this study was to investigate the effect of ground corn as an additive to ginseng residue silages. The silages were made with corn (CS), red ginseng (GS), red ginseng residue +0.5% ground corn (GS0.5), w/w bases, red ginseng residue+1.0% ground corn (GS1.0) and red ginseng residue+silage inoculant, lactic acid bacteria (GSL). The raw materials were cut only for corn forage in 2cm length. The ginseng residue without cutting were mixed without or with additives, ground corn and inoculant, and ensiled each into two 2,000ml glass bottles. The bottles with silages were stored at a dark place at room temperature and formented for 60 days. The crude protein contents were higher for all red ginseng silages as 17.7, 18.8, 18.3 and 17.8% for GS, GS0.5, GS1.0 and GSL than that of corn silage as 8.8% (p<0.05). The calcium content were higher in GS, GS0.5, GS1.0 and GSL as 0.99, 1.13, 0.99 and 1.03% than that in CS as 0.31% (p<0.05). The pH of silages fermented for 60 days was similar each other; CS, GS, GS0.5, GS1.0 and GSL as 3.8, 3.7, 3.3, 3.5 and 3.7, respectively. However the pH of GS0.5 was the lower than that of corn silage. The total concentration of volatile fatty acids were higher for CS as 87.3 mM/dl than those of GS, GS0.5, GS1.0 and GSL as 44.7, 37.8, 46.3 and 47.2 nM/dl. However, the percentage of lactic acid concentration of ginseng silages such as GS, GS0.5, GS1.0 and GSL, 60.2, 77.2, 83.4 and 77.3% was higher than that in CS, 53.7% (p<0.05). The in vivo dry matter digestibilities for 72hr fermentation was higher in ginseng silages (GS, GS0.5, GS1.0 and GSL as 76.5, 75.8, 72.9 and 77.3%, respetively) than that in for CS as 52.1% (p<0.05). It can be concluded that silage added with ground corn (GS0.5 and GS1.0) and lactic acid inoculant were high in its quality, and the GS0.5 can be suggested as a practical method for red ginseng residues silage making.

• Journal of the korean academy of Pediatric Dentistry
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• v.31 no.1
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• pp.66-78
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• 2004

The objective of this study was to apply the vibration technique to reduce the viscosity of bonding adhesives and thereby compare the bond strength and resin penetration in enamel and dentin achieved with those gained using the conventional technique and vibration technique. For enamel specimens, thirty teeth were sectioned mesio-distally. Sectioned two parts were assigned to same adhesive system but different treatment(vibration vs. non-vibration). Each specimen was embedded in 1-inch inner diameter PVC pipe with a acrylic resin. The buccal and lingual surfaces were placed so that the tooth and the embedding medium were at the same level. The samples were subsequently polished silicon carbide abrasive papers. Each adhesive system was applied according to its manufacture's instruction. Vibration groups were additionally vibrated for 15 seconds before curing. For dentin specimen, except removing the coronal part and placing occlusal surface at the mold level, the remaining procedures were same as enamel specimen. Resin composite(Z250. 3M. U.S.A.) was condensed on to the prepared surface in two increments using a mold kit(Ultradent Inc., U.S.A.). Each increments was light cured for 40 seconds. After 24 hours in tap water at room temperature, the specimens were thermocycled for 1000cycles. Shear bond strengths were measured with a universal testing machine(Instron 4465, England). To investigate infiltration patterns of adhesive materials, the surface of specimens was examined with scanning electron microscope. The results were as follows: 1. In enamel the mean values of shear bond strengths in vibration groups(group 2, 4, 6) were greater than those of non-vibration group(group 1, 3, 5). The differences were statistically significant except AQ bond group. 2. In dentin, the mean values of shear bond strengths in vibration groups(group 2, 4, 6) were greater than those of non-vibration groups(group 1, 3, 5). But the differences were not statistically significant except One-Up Bond F group. 3. The vibration group showed more mineral loss in enamel and longer resin tag and greater number of lateral branches in dentin under SEM examination.

• Journal of the korean academy of Pediatric Dentistry
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• v.34 no.4
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• pp.579-589
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• 2007

The objective of this study was to compare the shear bond strengths of five adhesive systems to the enamel and dentin of primary and permanent teeth. Fifty noncarious primary and fifty permanent teeth were collected and stored in an 0.1% thymol solution at room temperature after extraction. The tested adhesives were: Adper Scotchbond Multi-purpose Plus Adhesive (SM) Adper Single bond 2 (SB), Clearfil SE Bond (SE), Adper Prompt L-Pop (PL), GBond (GB). For the shear bonding test, the labial and lingual surfaces of primary and permanent teeth were used. To obtain a flat surface, the labial and lingual surfaces of the teeth were sanded on $SiO_2$ with number 600 grit and then divided into 20 groups of 10 surfaces each. All samples were theromocycled in water $5^{\circ}C$ and $55^{\circ}C$ for 1000 cycles. The results were as follows: 1. For primary enamel, shear bond strengths of SM and SB were significantly higher than that of SE and also SM, SB, and PL were higher than GB(p<0.05). 2. For primary dentin, there were no significant differences among the shear bond strengths of any other bonding systems except difference between SE and GB. 3. For permanent enamel, SB showed significantly higher mean shear bond strength than those of any other bonding systems(p<0.05). 4. For permanent dentin, SM showed significantly higher mean shear bond strength than that of PL and GB(p<0.05). 5. Between the primary enamel and dentin, there were significant differences in SM, SB, and GB, whereas there was statistically significant difference in PL between the permanent enamel and dentin(p<0.05). 6. Between the primary and permanent teeth on enamel, there were no significant differences among all bonding systems, whereas there were statistically significant differences in SM and SB between the primary and permanent teeth on dentin(p<0.05).

• Journal of Gastric Cancer
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• v.9 no.4
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• pp.172-176
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• 2009

Purpose: The rapid urease test is a rapid and reliable method for diagnosing Helicobacter pylori infection. However it requires gastric mucosal biopsies during endoscopy, and the test is not covered by national health insurance for patients with gastric cancer. So, we introduced an alternative method for a rapid urease test using back-table gastric mucosal biopsies from gastrectomy specimen. Materials and Methods: Ninety gastric cancer patients underwent an anti H. pylori IgG ELISA test and gastrectomy. Just after gastrectomy, two gastric mucosal biopsies from the prepyloric antrum and lower body of the gastrectomy specimen were taken from the back table in the operative room, and these were fixed immediately with the rapid urease test kit, and the color change was monitored for up to 24 hours. In this study, H. pylori infection was defined as positive when the serology or rapid urease test showed positive results. Results: The positive rate of the rapid urease test and serology was 91.1% and 77.8%, respectively. The sensitivity, specificity, positive predictive value and negative predictive value of the rapid urease test and serology were 94.3 and 80.5%, 100 and 100%, 100 and 100%, and 37.5 and 15%, respectively. The accuracy of the rapid urease test was higher than that of serology (94.4 vs. 81.1%, respectively). The rapid urease test showed a higher rate of detecting H. pylori infection than that of serology (McNemar's test, P=0.019). Conclusion: The result of the rapid urease test using back-table gastric mucosal biopsies from a gastrectomy specimen is comparable to the reference data of the conventional rapid urease test using gastric mucosal endoscopic biopsies. Therefore, it can be an alternative diagnostic method for H. pylori infection.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.6
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• pp.899-906
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• 1996

The physicochemical and microbiological studies were conducted to examine the effect of pineneedle(Pinu densinora Seib. et Zucc) sap on the Kimchi fermentation. Kimchi with the addition of various levels(0, 0.5, 1.0, or 1.5%) of pine needle sap was fermented either at $4^{\circ}C$ for 15 days after placing at room temperature for 24 hours(Group A) or at $15^{\circ}C$ for 15 days(Group B). pH reached the optimal value of Kimchi fermentation(pH 4.2) on day 3 and day 4~7 in 0% treatment and pine needle sap treatments, respectively, which indicated that shelf-life of Kimchi was extended by 1~4 days by the addition of pine needle sap. Total acidity was decreased by the addition of pine needle sap. More rapid decrease in pH and increase in total acidity were observed in Group B than in Group A. Reducing sugar content was reduced to approximately 80% by day 4~5 in all treatments. Total vitamin C content was reached peak on day 1 of fermentation and then decreased in all treatments. Reducing sugar and total vitamin C contents were slightly increased by the addition of pine needle sap due to the components present in pine needle sap. Total viable cell number rapidly increased to reach Peak on day 3 and then slowly decreased during the fermentation. However, total viable cell number as well as reducing sugar and total vitamin C contents did not differ between Group A and Group B. In Group A, Lactobacillus cell number in 0% treatment continued to increase to reach peak on day 9, while the numbers in pine needle sap treatments reached Peak on day 5~9 and then gradually decreased throughout the fermentation. Unlike in Group A, Lactobaillus cell numbers in pine needle sap treatments in Group B continued to increase to reach Peak on day 7. As pine needle sap levels increased, total viable cell number and Lactobacillus cell number decreased regardless of fermentation temperatures. The results of this study indicate that pine needle sap causes to delay the Kimchi fermentation by slowing down pH drop and inhibiting the Lactobacillus cell growth.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.2
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• pp.181-188
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• 1989

The present study has been carried out to investigate the effect of Bactokil(made from didecyldimethyl ammonium chloride isopropanol and water) and Taipet-F (made from natural vitamin E, L-ascorbic acid, glyceride and gallic acid) on retarding lipid oxidation in boiled-dried anchovy. To process boiled-dried anchovy, boiled anchovy dried in cabinet drier $(dry-bulb\;temperature\;40^{\circ}C)$ for 1 hour were fronted with the Bactokil, the Taipet-F and mixture of Bactokil and Taipet-F, respectively. Anchovy fronted with chemicals were redried for 8 hours, packed in polyethylene film bag, and then stored at room temperature $(24{\pm}3^{\circ}C)$. These products were compared with control(untreated with chemicals) during storage. The changes in volatile basic nitrogen of each product was negligible during storage. The thiobarbituric acid and peroxide values of each product increased up to 10 days of storage, and then decreased. In color value of each product, L value increased, while n, b and ${\bigtriangleup}E$ values decreased during storage. The changes in brown pigment formation of each product increased up to final stage of storage. From the results of chemical analysis and sensory evaluation, the product treated with Taipet-F(0.5%, v/v) was the most effective on retarding lipid oxidation of the boiled -dried anchovy, followed by the product treated withthe mixture of Bactokil (0.04%, v/v) and Taipet-F (0.5%, v/v), the product treated with Bactokil(0.04%, v/v) and control, in the order named.