• Parasites, Hosts and Diseases
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• v.36 no.4
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• pp.255-260
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• 1998

To evaluate the biological and biochemical characteristics of Trichomonas vaginalis KT9 isolate, the growth and size of trichomonads, pathogenicity in mouse, protein profiles and proteinase activity were examined after shifting the medium from TPS-1 into TYM. Generation time of trichomonads in TYM medium was 4.5 hr in comparison to TPS-1 with 7.1 hr. Size of trichomonads cultured in TPS-1 medium ($8.5{\;}{\pm}{\;}0.9{\;}{\times}{\;}6.0{\;}{\pm}{\;}0.9{\;}{\mu\textrm{m}}$) was significantly smaller than those in TYM medium ($10.9{\;}{\pm}{\;}1.4{\;}{\times}{\;}8.2{\;}{\pm}{\;}0.9{\;}{\mu\textrm{m}}$). Trichomonads cultured in TYM medium produced subcutaneous abscess in 9 out of 10 mice, whereas those in TPS-1 medium produced abscesses in 2 out of 10 mice. In SDS-PAGE, trichomonad Iysates from both media showed ten common bands. However, trichomonads in TYM medium showed additional bands of 136 kDa, 116 kDa and 40 kDa in comparison to those in TPS-1 with 100 kDa. By immunoblot with T. vaginalis-immunized rabbit sera, T. vaginalis cultivated in both TYM and TPS-1 media showed 5 common bands. and unique bands of 116 kDa. 105 kDa. and 86 kDa were observed in trichomonads in TYM while a 140 kDa band in those in TPS-1. In gelatin SDS-PAGE, trichomonads in TYM degraded gelatin stronger than those in TPS-1. Also protease activity of trichomonads in TYM was significantly higher than that of trichomonads in TPS-1 using Bz-Pro-Phe-Arg-Nan as a substrate. According to the results, it is assumed that the shift from TPS-1 into TYM medium for cultivation of T. vaginalis might modulate the biological and biochemical properties of T vaginalis in vitro.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.5
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• pp.482-493
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• 2003

This study has been designed to stress the thoughts that soups should be offered taking into account customer's preference aimed at leading to eventual customer's satisfaction and the importance that Korean traditional food should take the lead in shifting dining-out industry's paradigm to customer-orientation instead of product-orientation. From August 15 through August 30, 2003, the drawn-up questionnaires were handed out to 500 numbers of adults aged over 20 living in Seoul, metropolitan city of Korea and the finally collected 361 questionnaires from them have been analysed as a subject for this study. It showed that the male respondents(44%) dined out much more frequently than the female respondents(35%) and their rate of 5,000-7,000 Won for a meal was most preferred as their average expenditure at one sitting in the restaurant. When eating Korean food at home or in a restaurant, the majority(5l,3%) of them think the soups(Tang) should be served coupled with their ordered meals. Among soups using flesh and meat as a staple material, they most preferred beef & bone soup(33.2%), followed by beep rib soup(30.4%) and beef soup with seasoned red pepper(l0.8%), and among soups using fish & shell and crustacean as a staple material, most preferred were hot fish soup(20.6%), loach soup(l5.2%) and hot crab soup(11.4%). Among soups using beans as a staple material, they most preferred soybean paste stew(33.2%), uncurdled soybean curd stew(29.4%) and Dambuk stew(l5.8%). Among soups using fowls and birds as a staple material, chicken soup with ginseng(51.9%), plain chicken soup(l8.4%) and chicken soup with red pepper sauce(l2.3%) falls on the most preferred. Among soups using vegetables and seaweeds as a staple material, most preferred are sea mustard soup(25.3%), Kimchi soup(16.8%), soybean paste soup with Chinese cabbage(13.0%) and bean sprout soup(10.1%). The soups(Tang) most preferred in the morning time are those soups whose staple materials are vegetables and seaweeds, such as sea mustard soup, bean sprout soup, Kimchi soup and soybean paste soup with Chinese cabbage while the soups most preferred for the lunch time are beef & bone soup, beep rib soup, chicken soup with ginseng and beef soup with seasoned red pepper while beef soup with seasoned red pepper, beef & bone soup, soybean curd stew and Kimchi soup are most preferred soups for the dinner time. The survey showed that 41 % of the subject preferred chicken soup with ginseng for a food considered good by themselves for their health. The male respondents preferred Bosin-tang(soup of edible-dog meat) than the female counterparts did, while the female respondents preferred chicken soup with ginseng than the male counterparts did. The survey showed that when eating korean traditional food, 70% of the subject are visiting a restaurant where soups are cooked delicious while 61% of the subject think that price does not matter if only food tastes good, which is reflecting that taste of food is a decisive factor in selecting menu rather than its price is. In conclusion, you can say that taste of soup is the most important factor creating steady customer in the restaurant, taking it into account Korean people most prefer their traditional food when dining out.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• v.29 no.1
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• pp.263-271
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• 2005

The most important point when we engage on waterway dredging work is supplying safe navigational passage to the vessels underway by narrowing dredge work area and removing submerged dangers. In order to meet this end it is neccessary to use auxiliary equipment for shifting actively and mooring and adopt automation of dredging work by integrating information on real time position, dredging depth, and work information. The danger with a spud control system in this study, by the way, is able to employed on continuous dredging work with the narrowest working area allowing wide and safe passages to vessels underway, by moving the dredger to the working zone with the spud controlled automatically. Furthermore, it has been improved definitely compared with the existing dredging proccess management system such that it shows the track of spud and working depth on the electronic navigation chart of window, together with the final outcome of dredging work. The test dredging work at the entrance of Busan North Port for system evaluation showed that actual working time available was twice of the one by the existing anchor system, and that it reduced 38% of time for preparation work and one man power.

• Journal of Navigation and Port Research
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• v.29 no.5 s.101
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• pp.395-402
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• 2005

The most important point when we engage on waterway dredging work is supplying safe navigational passage to the vessels underway by narrowing dredge work area and removing submerged dangers. In order to meet this end it is necessary to use auxiliary equipment for shifting actively and mooring and adopt automation of dredging work by integrating information on real time position, dredging depth, and work information. The dredger with a spud control system in this study, by the way, is able to employed on continuous dredging work with the narrowest working area allowing wide and safe passages to vessels underway, by moving the dredger to the working zone with the spud controlled automatically. Furthermore, it has been improved definitely compared with the existing dredging process management system such that it shows the track of spud and working depth on the electronic navigation chart of window, together with the final outcome of dredging work. The test dredging work at the entrance of Busan North Port for system evaluation showed that actual working time available was twice of the one by the existing anchor system, and that it reduced $38\%$ of time for preparation work and one man power.

• Asia Marketing Journal
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• v.12 no.4
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• pp.183-201
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• 2011

In case of Aju capital, it adopted a strategy to use a single brand not two separate brands after M&A was completed. In order to implement this strategy, it has endeavored to effectively process the work of shifting existing marketing infrastructure of DAEWOO capital, the mergee, spending enough transition time for the brand migration. In the process of merging, Aju capital picked the strategy to use the brand of mergee first, which is the Daewoo Capital brand, and then took a transition time for a while to converge to the single brand of Aju capital. Putting another way, even if the M&A deal was completed back in 2005, it maximized the effect of launching its final brand "Aju capital" by capitalizing on the positive image of "Daewoo" during the transition time and changing its name just in the right moment. In a bid to implement this strategy successfully, it established a cautious but sophisticated brand migration strategy. 1) "Brand bridge" strategy through reinforcing brand power of "Naegeron", which is an individual product brand of Daewoo Capital 2) Establishing a good brand image through reinforcing customer satisfaction 3) It implemented and completed its brand transition initiative by going through the step of Aju Capital brand unification (from Sept 09 to present) Currently, the sales unit of Aju Capital is realizing quality growth through specialization. It's strategy is to construct a systematic sales portfolio in terms of both quality and quantity through product-by-product specialization where the existing practice was selling a variety of products in a single branch. Back in 2009, it opened a branch that specialize in imported cars and expanded its used car business to 6 specialized locations. Besides, the specialized locations for personal loan named "Naegeron" was expanded from 3 to 11 locations. Recently, it is expected that it will inject vigor to retail and corporate financing business alongside with its core business, which is auto financing.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.4
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• pp.537-543
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• 1999

Whole horse beans (Vicia faba cv. Alfred) (WHB) were pressure toasted at different temperatures of 100, 118 and $136^{\circ}C$ for 3, 7, 15 and 30 minutes in order to determine an optimal heating conditions to increase bypass starch (BPSt) as glucose source which is usually limiting nutrient in highly producing dairy cows in the Netherlands. Starch (St) Ruminal Degradative Kinetics and Fermentation Characteristics of (SRDC) of WHB were determined using in sacco technique in 4 lactating dairy cows fed 47% hay and 53% concentrate according to Dutch dairy cow requirements. Measured characteristics of St were soluble fraction (S), potentially degradable fraction (D) and rate of degradation (Kd) of insoluble but degradable fraction. Based on measured characteristics, percentage bypass starch (BPSt) was calculated according to the Dutch new feed evaluation system: the DVE/OEB system. Pressure toasting temperatures significantly affected starch gelatinization (p<0.01). Degradability of Starch in the rumen was highly reduced by pressure toasting (p<0.01). S varied from 58.2% in the raw WHB (RWHB as a control) to 19.6% in $136^{\circ}C/15min$. S was reduced rapidly with increasing time and temperature (p<0.01). D varied from 41.8% in RWHB to 80.5% in $136^{\circ}C/15min$. D fraction was enormously increased with increasing time and temperature (p<0.01). Kd varied from 4.9%h in RWHB to 3.4%/h in $136^{\circ}C/15min$. All these effects resulted in increasing %BPSt from 29.0% in RWHB to 53.1% in $136^{\circ}C/15min$. Therefore BPSt increased from 93.5 g/kg in RWHB to 173.5 g/kg in $136^{\circ}C/15min$. The effects of pressure toasting on %BPSt and BPSt seemed to be linear up to the highest values tested. Therefore no optimal pressure toasting conditions could be determined at this stage. But among 10 treatments, The treatment of $136^{\circ}C/15min$was the best with the highest BPSt content. It was concluded that pressure toasting was effective in shifting starch degradation from rumen to small intestine to increase bypass starch.

• The Journal of Art Theory & Practice
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• no.1
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• pp.49-70
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• 2003

What is an exhibition? Is it of the system which is designed to serve Art Works in their representation, or is it a place where the artistic presentation could be considered as art work itself? After modernist era, the role of exhibitional space might have been shifted from those two principle raison d'$\^{e}$tre of exhibitional space into another, a new one. What Deleuze would call it as he borrowed the term from Spinozian philosophy : the Affectional Space. This new type of exhibitional space has been announced since 1969 when a Harald Szeeman, young independent curator and art critic from Swiss, has organized his brilliant exhibition "When Attitudes become Form" in Bern. For sure, these intensities in curatorial practices have been existing before like some early 20th century exhibitional efforts by Marcel Duchamp, El Lissitzky, Yve Klein, etc. It has influenced much on many of, otherwise most of contemporary art exhibiting practices. And now it seems to be necessary to give it a conceptual idea which could enlighten better the new paradigm of exhibitional practices that we try to clarify. I would propose the idea of that new exhibitional space as "space of non-organic becoming". This idea is inspired by Deleuze's ever famous philosophical work Thousand Plateaus, which, with Folds by the same author, has contributed to many contemporary and aesthetical debating issues. What is "affect"? Explaining about Spinoza's principle concepts, Deleuze defines it as a kind of durations or variations which are constituted by different levels of perfection. One perfection is precedented or followed by certain perfection bigger or lesser through lived transitions or passages. So each time it actualizes and reflects the state of All as a cut of Reality while each state of affections, images or ideas can not be separated from the duration which binds it to the precedent state and extends it to following one. Affect is also a term of changes. One affects at the same time it is affected. Exhibitional space as affect (or affectional space) is distinguished from representational and presentational space in the way it attributes movement, produces arrangements and generates new factors of artistic creation including those which are outside of ever accepted artistic elements. The concepts of affectional space are used especially to enlighten contemporary situation of artistic and curatorial processes. Art is no more limited to be seen as mere objects of aesthetical admiration, nor as art vis-$\`{a}$-vis art relationship apart from the whole. It includes possibilities and virtuality that appear in the imperceptible and undescribable manners if delimited in given language. As once noticed by Kuhn, we might be living in a paradigmatically shifting world, not only in Art but also in Life. And we need to express it more with Art as moving and affectional nods than as just a clean window or a distinct manual book.

• Journal of the Korean Society of Clothing and Textiles
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• v.34 no.8
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• pp.1364-1377
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• 2010

Although the human body is a biological subject with definite and distinctive physical features, its actualization and perception differs among societies. The aesthetics of the human body are based on diverse cultural perceptions that must be considered prior to design development. This study establishes the foundations of newly adopted concepts of beauty that are presumed to have been established in the first half of the twentieth century that continue to affect our mindset even now. The research includes human figures in the articles of women's magazines and cosmetic advertisements in the early $20^{th}$ century. The results are as follows: First, the change of perception in the human body: Instead of being a subject of preservation, the body has become a subject of sculpture with emphasis on health in the 1920's and on beauty in the 1930's. The recognition of the importance of the body has created intensive attention on physical training and an increased sense of hygiene. The body exposed to the public perceives itself through the eyes of others that alter one's own perception of oneself as well as become a target of evaluation. There is an additional emphasis on the exotic eroticism of a passive subordinate. Western culture became the standard for modernization along with the dissociation of traditional standards and values. Through the effect of education and western thinking, the awareness of women's rights and self-appreciation was developed. Second, ideal beauty can be summarized as follows: Unprocessed natural beauty was extolled as ideal in the 1920's, but the 1930's, it highlighted big eyes and an aquiline nose that are the characteristics of western women. Taking care of one's appearance was recognized as an important value for every social class. Cosmetics and skin care treatments promised soft and white skin. In contrast to western cosmetics, dark and shiny hair was highly favored. Exercising and traveling, differing seasonal and regional skin treatments were also widely accepted. In its initial stages, the research had originally assumed that the beginning of the twentieth century would be a time in which traditional concepts of beauty and new, westernized aesthetics coexisted. However, as the research progressed, it was clear that the idea of beauty had already adopted occidental ideals by that time. Thus, it seems necessary to continue the study on the shifting paradigms of beauty that must have occurred in the nineteenth and late twentieth century.

• Women's Health Nursing
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• v.5 no.2
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• pp.204-221
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• 1999

Due to the ever increasing life-span of human beings, the average woman is living well into her 70's. Henceforth, they spend at least one-third of their life after menopause. Climacteric encompasses the time preceding, during, and proceeding menopause : a transitional period of shifting from the period of being fertile to the period of senescence. In other words, this is the time at which they lose the ability to reproduce. Menopause can influence a woman's sexual life immensely due to the physiological, social, and psychological changes that occur during that period. In korea, where some women still live according to Confucian Culture in terms of sexology, nurses can play a vital role in the dissemination of sexual facts to women. This study was designed to clarity the characteristic and satisfaction of sexual life. This was done according to the classification of three types of climacteric women : pre-meno-pausal, menopausal, and post-menopausal. I studied 159 climacteric women between the ages of 45 & 59, living in or around the vicinity of Taegu City. This study utilized the investigative tools for sexual life patterns which were constructed with field experts' consultation and reference review by the author. The sexual satisfaction was translated from DSFI. The climacteric symptoms were invented by Kupperman, This research is descriptive. The data was collected between July 15, 1998 and October 14, 1998. Statistical analysis was performed using ANOVA and Pearson Correlations, and was computed with the SPSS program. The results obtained are summarized as follows; The frequency of sexual activity was highest in pre-menopause and declined after menopause. The frequency of genital caressing declined after menopause. The difference between the frequency of masturbation and coital pain was not significant according to the classification set forth in this experiment. Congruently, the frequency of orgasms declined after menopause. The mean satisfaction of sexual life is 27.1 years. The range of expected score is 9-45 years of age. Satisfaction was highest in the pre-menopausal group and proved to be statistically significant. Some of the general characteristics that affected the satisfaction a woman's sexual life in the climacteric stage during this project were ; age, income, satisfaction in younger pre-menopausal and the large income group than the other experimental groups. The climacteric symptoms were conversely correlated with the satisfaction in one's sexual life.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.8
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• pp.1205-1214
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• 1999

Whole lupinus albus seeds were pressure toasted at temperatures of 100, 118 and $136^{\circ}C$ for 3, 7, 15 and 30 min to study rumen degradation and post-rumen digestion and to determine optimal heating conditions for the Dutch dairy feed industry. In sacco nylon bag and mobile bag techniques were employed for rumen and intestine incubations to determine ruminal degradation characteristics and intestinal digestion of crude protein (CP) in 4 lactation rumen cannulated and 4 lactating intestinal cannulated Dutch dairy cows fed 47% hay and 53% concentrate according to Dutch dairy requirements. Measured rumen degradation characteristics were soluble fraction (S), undegradable fraction (U), potentially degradable fraction (D), lag time (T0) and rate of degradation (Kd) of insoluble but degradable fraction. Percentage bypass feed protein (BCP), ruminal microbial protein synthesized based on available nitrogen (N_MP) and that based on available energy (E_MP), true protein supplied to the small intestine (TPSI), truly absorbed BCP (ABCP), absorbed microbial protein (AVP) in the small intestine, endogenous protein losses in the digestion (ENDP), true digested protein in the small intestine (TAP or DVE in Dutch) and degraded protein balance (PDB or OEB in Dutch) were totally evaluated using the new Dutch DVE/OEB System. Pressure toasting decreased (p<0.001) rumen degradability of CP. It reduced S (p<0.05) and Kd (p=0.06), increased D (p<0.05) and U (p<0.01) but did not alter T0 (p>0.05), thus resulting in dramatically increased BCP (p<0.001) with increasing time and temperature from 73.7 (raw) up to 182.5 g/kg DM ($136^{\circ}C/15min$). Although rumen microbial protein synthesized based on available energy (E_MP) was reduced, true protein (microbial and bypass feed protein) supplied to the small intestine (TPSI) was increased (p<0.001) from 153.1 (raw) to 247.6 g/kg DM ($136^{\circ}C/15min$). Due to digestibility of BCP in the intestine not changing (p>0.05) average 87.8%, the absorbed BCP increased (p<0.001) from 62.3 (raw) to 153.7 g/kg DM ($136^{\circ}C/15min$). Therefore DVE value of true digested protein in the small intestine was significantly increased (p<0.001) from 118.9 (raw) to 197.0 g/kg DM ($136^{\circ}C/15min$) and OEB value of degraded protein balance was significantly reduced (p<0.001) from 147.2 (raw) to 63.1 g/kg DM ($136^{\circ}C/15min$). It was concluded that pressure toasting was effective in shifting degradation of CP of lupinus albus from the rumen to small intestine without changing intestinal digestion. Further studies are required on the degradation and digestion of individual amino acids and on the damaging effects of processing on amino acids, especially the first limiting amino acids.