• Journal of Technologic Dentistry
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• v.29 no.1
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• pp.103-119
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• 2007

The survey on dental health condition and eating habit of local residents in Daegu and Kyungbuk had been conducted. Through the analysis of influence of dental health condition on eating habit I could get the following result. The number of subjects of survey is 630. The period of survey is from June 2006 to September 2006. 1. General quality of subjects is that forty-four point four percent of subjects are male and fiftyfive pointsix percent are female. The age of thirty point one percent of subjects is between 20 and 29. Fifty-six point two percent of subjects are married. Fifty-one point four percent of subjects have above bachelor degree. Monthly income of forty-four point eight percent of subjects is less than one million won. Twenty-four point four percent of subjects are students. Fifty-five point seven percent of subjects are living in big cities. 2. Forty-seven point seven percent of male and fifty-one point eight percent of female answered their subjective dental health condition is bad. Marital status, age and academic background have relationship with answer. Forty-three point nine percent of married subjects and forty-one point five percent of divorced or bereaved subjects said they have bad dental health condition. The older he is or the lower academic background he has subjects think they have bad dental health condition. Forty-seven point four percent of non-educated subjects answered their dental health condition is bad. Forty-six percent of self-employed subjects and subjects who live in the country have tendency to think their dental health condition is bad. 3. About eating habit knowledge, male's knowledge of 2.03$\pm$0.20 is lower than female's of 2.08$\pm$0.21. This shows there is statistically significant difference(p<0.01). 4. There is significant relationship between subjective dental health condition and health condition of subjective. This means subject who has better health condition has also better dental health condition(37.5%). About subjective dental health condition, subject who eats restoratives has worse dental health condition. This shows there is a relationship between dental health condition and eating restoratives(p=0.004) and subject who works out steadily has better dental condition. 5. About relation between dental health condition and eating habit, subject who eats vegetables has worse dental health condition by fifty point seven percent. As cross tabulation result, p-value is 0.002. In level of significance of 0.05, there is statistically significant difference in eating habit. 6. It seems that eating habit has an effect on marital status, age, academic background, income and also on dental prosthetic treatment situation. Many subjects think their dental health condition is bad. About eating habit, subjects who eat meat have better dental health condition. Subjects who drink green tea and fruit juice has better dental health condition than who drink coffee and Balanced diet is good for dental health condition. As eating habit is important for developing dental health, government should make a proper program. Dental health education program especially for elderly, low-eduacted, residents in the country and poor people should be developed. Government, dental health organization, dental health specialist, associated research institution and people work in the press should be concerned and devote to improve quality of life. Primary prevention education will help for dental health.

• Journal of Life Science
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• v.12 no.5
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• pp.595-604
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• 2002

The growth promoting effect of Clostridium hutyricum KCTC 1785 was investigated with natural products bearing antioxidative capacity, and combined two, three and four kinds of them. C. butyricum was showed a good growth by Lycii fructus, Sophorae flos, Chelidonium majus L., Atractylodis rhizoma alba, Paeonia japonica, alone, and two mixed com-binations were composed of Paeonia japonica and Epimedii herba, Paeonia japonica and Aurantii nobilis pericarpium, Paeonia japonica and Puerariae radix, Pneonia japonica and Angelicae gigantis radix, and three mixed combinations were organized with Epimedii herba, Sophorae flos and Nnelumbo nuclfera gaertner, and Epimedii herba, Sophorae flos and Scutellaria haicalensis george, and Epimedii herba, Sophorae flos and theae folium, and Epimedii herba, Paeonia japonica and Angelicae gigantis radix, and four mixed combinations were formed with Epimedii herba, Puerariae radix, Nelumbo nuclfera gaertner and Paeonia japonica, and Epimedii herba, Puerariae radix, Nelumbo nuclfera gaertner and Theae folium, and Epimedii berba, puerariae radix, Nelumbo nuclfera gaertner and Angelicae gigantis radix, and puerariae radix, Nelumbo nuclfera gaertner, paeonia japonica and Theae folium. As these combinations of natural products could activate some parts fo body, they might be applied to pharmaceuitcal applications, functional foods, antiaging tea, also expected to promote useful enterobacterial growth for multifunctional fermentative beverage.

• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.870-877
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• 2016

In this study, we evaluated the nutritional components and functional activities of Wooung (burdock, Arctium lappa L.) and Jerusalem artichoke (Helianthus tuberosus L.) tea. Roasting burdock' contained 75.87% carbohydrates; in addition, the moisture content, crude fat, crude protein, and crude fiber were 10.43%, 1.77%, 8.50%, and 3.43%, respectively. Roasting Jerusalem artichoke showed 77.477% carbohydrate content, with moisture content, crude fat, crude protein, and crude fiber of 10.67%, 1.23%, 7.83%, and 2.80%, respectively. Roasting burdock's water-soluble dietary fiber content was 4.8 g/100 g and insoluble dietary fiber content was 1.5 g/100 g; whereas, roasting Jerusalem artichoke' water soluble dietary fiber content was 2.4 g/100 g and insoluble dietary fiber content was 1.6 g/100 g. The highest mineral contents in roasting burdock and Jerusalem artichoke were potassium and magnesium, in order. The results of amino acid analyses s indicated a total of 25 types in roasting burdock, with total amino acid content of 1,382.112 mg/100 g, and essential amino acid content of 766.031 mg/100 g. In total, 24 types of amino acids were separated and identified in roasting Jerusalem artichoke, with total amino acid content of 2,678.018 mg/100 g, and total essential amino acid content of 157.294 mg/100 g. Roasting burdock and Jerusalem artichoke' polyphenol contents were 32.56 and 29.56 mg GAE/g each, and their flavonoid contents were 16.54 and 16.71 CE/g each. $IC_{50}$ values of DPPH radical-scavenging activity of roasting burdock and Jerusalem artichoke were 12.99 and 19.74, respectively; and $IC_{50}$ values of hydroxyl radical-scavenging activity were 25.96 and 22.93, respectively.

• Asian Journal of Turfgrass Science
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• v.19 no.1
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• pp.1-16
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• 2005

This study was conducted to effect a complex fertilizer treatment on a recovery of damaged turfgrass caused by competing with tree at area under trees, and to seek for effective management system on damaged areas under trees in golf courses. Available phosphorous and potassium were enough to grow up turfgrass in plots of East valley and Ji San Golf Club. But these plots were acid soil ranged from pH 5.3 to pH 5.5, so that lime fertilizer was required for improving the chemical of soil. The effect on complex fertilizer showed significant f3r the recovery of damaged turfgrass. Turfgrass recovery ratio by complex fertilizer was better in low-density(LD) section of fertilizer than in high-density(HD) section of control. As the result of surveying turfgrass characters according to dates, dry matters in HD sections of control plots were higher than these in LD sections of fertilizer plots in 6 Aug. before sprinkling a complex fertilizer. But dry matters in LD section of fertilizer were, on the contrary, higher than in 6 Sep. after sprinkling complex fertilizer. In view of the result so far conducted, a turfgrass recovery to LD sections of complex fertilizer was batter than that of HD sections of control. Sprinkling complex fertilizer on turfgrass damaged by competing with trees will maintain the turfgrass growth, even though happen to compete between trees and turfgrass.

• Asian Journal of Turfgrass Science
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• v.19 no.1
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• pp.27-38
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• 2005

This study was conducted to find out withering and dying trends of turfgrasses on the base of tree, and to investigated how much area of turfgrasses withering and dying were progressed on angle of inclination at golf course. Turfgrasses withering and dying on base of trees on slope was extended more to the down-solpe direction than to the up-solpe direction. This trend was common in all experiment plot. Turfgrasses on the base of trees were withered and dead by competing with tree root fur nutrients and moisture in soil. But the trend of the withering and dying in some experiment plots occurred by soil erosion following turfgrass withering and dying occurring on upside ridge. This trend was generally appeared in region of tree community at upside ridge. The form of turfgrass withering and dying on the base of tree in some experiment plots was similar to that of the tree crown. This withering and dying from occurred at the $11^{th}$ experiment plot in Ji San Golf Course and the $6^{th}$ experiment plot in East valley Golf Course.

• The Journal of the Convergence on Culture Technology
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• v.6 no.3
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• pp.1-8
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• 2020

EuiJae Hu BaekRyun is a symbol of Honam Namjonghwa and is respected as a teacher of Honam culture. He is from JinDo and is a relative of Sochi Heo Ryun and a disciple of Misan Heo Hyeong. The spirit of traditional Namjongghwa and the dignity of painting faithful to its technique have been obtained by themselves, and have made it his own. EuiJae organized a 'Yeonjinhoe' in Gwangju to raise his students. After liberation, a house was built under Mudeungsan Mountain. And showed another aspect as a social educator who emphasized and practiced national spirit while being a tea ceremony man. He excelled in Chinese poetry and painting theory, and expressed a unique field in calligraphy. especially worked as an artist good at poetry, caligraphy, and painting. EuiJae showed exceptional talent, especially in landscape painting. His tendency to paint was to follow Ye Chan's technique of drawing with a dry brush, placing importance on the energy of learning, and constantly trying new experiments with the technique of gisaeng. The world of EuiJae's works can be divided into three periods, based on the signature using the trend of painting or the change of perspective pursued, the era of EuiJae, the era of EuiJaeSanin, and the era of EuiDoin, which had a tendency of independent painting. EuiJae's contribution surpassed the artistic historical assessment that he had formed a big stem for the authentic Namjongghwa of Korean painting culture, which was part of Oriental painting. And recognizing that he was a fundamental teacher connecting modern times through the actual scenery based on NamDohwa's universal spirit and regional characteristics and the creative succession of emotions, he should inherit his passion for artistic spirit and tradition and experimental spirit.

• Food Science and Preservation
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• v.13 no.2
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• pp.186-191
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• 2006

Prunus mume is extensively cultivated as a fruit and medicinal plant in Korea. Recently, prunus mume has a pressing problem with an increase of prunus mume cultivation area in southern part in Korea. Chemical properties of prunus mume flower to determine the optimum processing varieties for tea were investigated. Three kinds of samples treated with fresh, freeze dry and shade dry were used. The content of moisture, crude ash, crude protein, crude fiber, crude fat and nitrogen free extract of prunus mume flower varieties were to $82{\sim}85%,\;0.2{\sim}0.6%,\;2.5{\sim}3.1%,\;2.5{\sim}3.1%,\;0.6{\sim}0.8%\;and\;10{\sim}11%$ respectively. The main component of free sugars in prunus mume flower was glucose and those of organic acids were citric and malic acids. 17 kinds of amino acids were determined from prunus mume flower. The total amino acid contents of Cheongchuk, Baeagaha and Goseong were 760.47 mg%, 624.01 mg% and 807.41 mg%, respectively. Aspartic acid, glutamic acid and lysine were the major component in 3 cultivars. The content of K was much higher than Ca, Mg, Na, fe and Zn. The major fatty acids of prunus mume flower were myristic acid, palmitoleic acid me oleic acid. As a result of analysis, there were no significant differences among the three cultivars of prunus mume flower and drying method.

• Korean Journal Plant Pathology
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• v.3 no.3
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• pp.180-186
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• 1987

Cell suspensions of two isolates of Pseudomonas syringae. PS8401 from sweet persimon and PS8402 from tea plant, were active in ice nucleation at -2.5 and $-3.8^{\circ}C$, respectively. Ice nucleation at those temperature was, using micropipette method, detected in suspensions ($10^8$ olony forming unit/ml of distilled water) of cells that had been grown on nutrient agar supplemented with $2.5\%$ glycerol. Using the same method, on the other hand, the freezing temperature of distilled water only was approx. $-21.8^{\circ}C$, and those of various plant saps including corn were lower than $-11.6^{\circ}C$. Corn seedlings sprayed with cell suspensions $(10^8\;cfu/ml)$ of nutrient broth) of PS8401 began to be damaged at $-2^{\circ}C$ and were almost completely damaged at $-4^{\circ}C$, whereas seedlings sprayed with nutrient broth only were not injured until the temperature down to $-9^{\circ}C$. Amounts of frost damage measured 48 hr after application of PS8401 suspensions increased as applied bacterial cell densities were increased. Ice-nucleation activity of the cell suspensions in vitro increased with increasing the number of cells in suspension. The activity also affected by growth-medium composition or growth-temperature. Ice nucleation thus occured at -4.0, -4.4 and $-7.2^{\circ}C$ in suspensions $(10^2\;cfu/ml)$ of PS8401 that had been grown at$25\%$ nutrient agar with $2.5\%$ glycerol, nutrient agar with $2.5\%$ glucose and nutrient agar only, respectively, and occured at -4.0 and $-7.6^{\circ}C$ in suspensions $(10^2\;cfu/ml)$ of PS8401 hat had been grown on nutrient agar with $2.5\%$ glycerol at $15\~25^{\circ}C$ and $30^{\circ}C$, respectively.

• Korean Journal of Veterinary Research
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• v.42 no.2
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• pp.191-199
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• 2002

In this study, eight primers were used to detect genetic variability and phylogenetic relationships among the eighteen Salmonella strains by the arbitrary-primed PCR(AP-PCR) techniques. Five strains of Salmonella typhimurium, four strains of S entertidis, three strains of S choleraeuis, three strains of S gallinarum and three strains of S pullorum were typed by AP-PCR. The number of AP-PCR bands detected per each primer varied from 39 to 52, with an average of 43.6. A total of 349 AP-PCR bands were generated and among them, 185 bands(53.0%) were polymorphic. Among the primers, GEN 703 and GEN 708 primer showed a high level of polymorphism with 0.682 and 0.676, respectively. But GEN 603, GEN 604 and GEN 607 primer showed a low level of polymorphism with 0.404, 0.460 and 0.472, respectively. Therefore, the these primers will be the most effective for AP-PCR analysis of Salmonella strains. The level of polymorphism of S typhimurium CU 2001(0.77) was similar to that of S typhimurium CU 2002(0.77) and lower than those of other strains such as S typhimurium CU 2003(0.63), S typhimurium ATCC 14028(0.50) and S typhimurium CU 2004(0.43). The level of polymorphism of S enteritidis ATCC 13076(0.83) was similar to that of S enteritidis CU 2005(0.83) and lower than those of other strains such as S enteritidis CU 2006(0.63) and S enteritidis CU 2007(0.58). The level of polymorphism of S choleraeuis CU 2009(0.67) was similar to that of S choleraeuis CU 2010(0.67) and higher than those of other strains such as S choleraeuis CU 2008(0.53). The level of polymorphism of S gallinarum CU 2011(0.70) was similar to that of S gallinarum CU 2012(0.70) and higher than those of other strains Such as S gallinarum ATCC 9184(0.60). The level of polymorphism of S pullorum CU 2013(0.80) was similar to that of S pullorum CU 2014(0.80) and higher than those of other strains such as S pullorum No 11(0.53). Therefore, the AP-PCR analysis will be used a powerful tool for estimating genetic variation and phylogenetic relationships among Salmonella strains.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.397-402
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• 2005

This study was carried out to evaluate the physical characteristics of seasoned pork using low fat loin portion. The samples, pork loins were cut by the shape of cube $(5\times15\times5cm)$ and seasoned pork with Korean traditional sauces such as soy sauce base (T1), red pepper sauce base (T2), and soybean sauce base (T3) in the same proportion of meat seasonings, respectively. The seasoned samples were aging at $1\pm1^{\circ}C$ for 28 days. pH of seasoned pork with soybean sauce and red pepper sauce were higher compared to seasoned pork with soy sauce at 1 day of aging and pH of all treatments were not much changed during aging periods. Shear force was decreased in seasoned pore with soybean sauce and red pepper sauce, however seasoned pork with soy sauce was increased during aging periods. Water holding capacity (WHC) was decreased in seasoned pork with soy sauce and red pepper sauce, but seasoned pork with soybean sauce was maintained during aging periods. Cooking loss of seasoned pork with soy sauce was higher than other treatment. Myofibrillar fragmentation index (MFI) or all treatment was increased during in Periods (T3>T2>T1). Tenderness or seasoned pork could be improved by the soybean sauce and red pepper sauce. Both soybean and red pepper sauce were decreased shear lone and increased MFI and WHC of seasoned pork Tenderness of seasoned pork were improved by the soybean sauce and red pepper sauce.