• Korea Science and Art Forum
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• v.37 no.4
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• pp.149-159
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• 2019

This research was started to identify the color status of signboards at the target site and suggest the direction of improvement for the signboard project in Dongsang-dong, Jongno-gil, a central area of the old city center of Gimhae. The area under study forms a depressed street atmosphere with old facilities, and is a typical type of old city center sign that needs to be rebuilt. The purpose of this study is to investigate prior research related to signage and similar signboard improvement cases, and then to identify the current status of colors by sorting out the casting, auxiliary and highlighted colors through the survey of the color of the signboard in the target area, and to propose a desirable direction for the future sign business based on the basis of these findings. This paper divided the target sections by industry and conducted a color analysis of signboards. The results and contents of the research are as follows. First, cast-colored signboards in general businesses showed a variety of primary color distributions with high L* values, on average, with high intensity and high chromaticity. Second, the auxiliary colors were mostly white or black in color-free, making a contrast between the casting colors. Third, the highlight was that a* value showed a high distribution in positive water plus and was mainly distributed in obsolescence, such as red or yellow, and color was used to reflect the characteristics of each store. However, the stores in the entire section lack unity because they were using colors that were higher in color than middle colors, which was causing the street's aesthetic look to be undermined. Based on the results of these studies, it is thought that the future color scheme for Gimhae's signature improvement project will limit the number of colors to a certain extent and give a sense of security and visual comfort to the use of colorlessness and obscurity around the representative colors of Gimhae.

• Korean Journal of Breeding Science
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• v.42 no.6
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• pp.721-726
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• 2010

'Nampung', a new soybean cultivar for soy-paste, was developed from the cross between Suwon190 and 'Pokwangkong' by soybean breeding team at the National Institute of Crop Science (NICS) in 2007. A promising line, SS97215-S-S-20, was selected and designated as the name of Milyang162. It was prominent and had good result from regional adaptation yield trials(RYT) for three years from 2005 to 2007 and was released as the name of 'Nampung'. It has a determinate growth habit, white flower, brown pubescence, yellow seed coat, light brown hilum, medium spherical seed (19.9 grams per 100 seeds). 'Nampung' is resistant to soybean mosaic virus and bacterial pustule, the major soybean disease in Korea. It is possible to harvest of 'Nampung' using combine because of it's lodging tolerance, few branches, and high position of pod attachment. The average yield of 'Nampung' is 2.97 ton per hectare in the regional yield trials (RYT) carried out for three years from 2005 to 2007 which is 21 percent higher than the check variety, 'Taekwang'.

• Korean Journal of Heritage: History & Science
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• v.46 no.1
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• pp.290-317
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• 2013

The objectives of this study are to investigate the natural heritage and scientific value of various geosites on Udo Island, and to evaluate the sites as natural monuments and as world natural heritage properties. Udo Island includes a variety of geoheritage sites. Various land forms formed during the formation of the Someori Oreum formed by phreatomagmatic eruptions. The essential elements for the formation of Udo Island are the tuff cone, overflowing lava and overlying redeposited tuff sediments. Various coastal land forms are also present. About 6,000 years B.C., when sea-level rose close to its present level due to deglaciation since the Last Glacial Maximum, carbonate sediments have been formed and deposited in shallow marine environment surrounding Udo Island. In particular, the very shallow broad shelf between Udo Island and Jeju Island, less than 20 m in water depth, has provided perfect conditions for the formation of rhodoids. Significant amounts of rhodoids are now forming in this area. Occasional transport of these rhodoids by typhoons has produced unique beach deposits which are entirely composed of rhodoids. Additional features are the Hagosudong Beach with its white carbonate sands, the Geommeole Beach with its black tuffaceous sands and Tolkani Beach with its basalt cobbles and boulders. Near Hagosudong Beach, wind-blown sands in the past produced carbonate sand dunes. On the northern part of the island, special carbonate sediments are present, due to their formation by composite processes such as beach-forming process and transportation by typhoons. The development of several sea caves is another feature of Udo Island, formed by waves and typhoon erosion within tuffaceous sedimentary rocks. In particular, one sea cave found at a depth of 10 m is very special because it indicates past sea-level fluctuations. Shell mounds in Udo Island may well represent the mixed heritage feature on this island. The most valuable geoheritage sites investigated around Udo Isalnd are rhodoid depostis on beaches and in shallow seas, and Someori Oreum composed of volcanoclastic deposits and basalt lava. Beach and shallow marine sediments, composed only of rhodoids, appear to be very rare in the world. Also, the natural heritage value of the Someori Oreum is outstanding, together with other phreatomagmatic tuff cones such as Suwolbong, Songaksan and Yongmeori. Consequently, the rhodoid deposits and the Someori Oreum are worth being nominated for UNESCO World Natural Heritage status. The designation of Someori Oreum as a Natural Monument should be a prerequisite for this procedure.

• Journal of Life Science
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• v.31 no.11
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• pp.1010-1018
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• 2021

Although varieties of silkworms, which have recently attracted attention as a health functional food, are being produced, studies on the differences in the functionality of different silkworm varieties are insufficient. Therefore, in this study, the antioxidant activities of different silkworm breeds bred in domestic farms were analyzed, and the potential for their cultivation as specialized varieties with excellent antioxidant function was investigated. To compare antioxidant activity, four varieties of silkworms, white Bakokjam, Golden silk, Yeonokjam, and Hanseongjam, were bred; water and ethanol extracts of these silkworms were prepared on the 3rd and 5th days of the 5th instar larval stage. The highest extraction yield was seen for the water extract from the Golden silk variety on the 3rd day of the 5th instar; the highest total phenolic compound and flavonoid contents were observed for the water extract (86.11±4.04 ㎍/mg GE) and 70% (v/v) ethanol extract (46.70±2.81 ㎍/mg QE). Bakokjam and Yeonokjam exhibited DPPH radical scavenging activity of up to 78% and showed the highest nitrite scavenging activity (85%) at pH 1.2. The maximum SOD-like activity of Yeonokjam was about 47%. Furthermore, 48 ㎍/ml of the Yeonokjam extract showed a reducing power of 0.7 abs, which was the best among the four varieties. Considering these results, the Yeonokjam (on the 3rd day of the 5th instar) had antioxidant activity and represents a silkworm cultivar that would be suitable for cultivation as a health food.

• Korean Journal of Plant Resources
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• v.35 no.4
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• pp.417-427
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• 2022

In this study, we investigated in vitro immuno-stimulatory and anti-obesity activity of fruit (LIF), leaves (LIL) and stems (LIS) from Lonicera insularis Nakai in mouse macrophages RAW264.7 cells and mouse pre-adipocytes 3T3-L1 cells. LIF, LIL and LIS increased the production of immunostimulatory factors such as nitric oxide (NO), inducible nitric oxide synthase (iNOS), interleukin-1β (IL-1β), cyclooxygenase-2 (COX-2), tumor necrosis factor-α (TNF-α) and activated phagocytosis in RAW264.7 cells. Inhibition of toll-like receptor 2/4 (TLR2/4) partly blocked LIF, LIL and LIS mediated production of immunostimulatory factors. In addition, inhibition of mitogen-activated protein kinases (MAPK) signaling attenuated the production of immunostimulatory factors induced by LIF, LIL and LIS. Based on these results of this study, LIF, LIL and LIS is thought to activate macrophages the production of immunostimulatory factors and phagocytosis through toll-like receptor 2/4 (TLR2/4) and MAPKs signaling pathway. In anti-obesity study, LIF reduced the lipid accumulation in 3T3-L1 cells. LIF increased the protein phosphorylation expressions such as AMP-activated protein kinase (AMPK), hormone sensitive lipase (HSL), adipose triglyceride lipase (ATGL) related to the lipolysis of the adipocytes. In addition, LIF increased the expression of proteins involved in energy metabolism and brown adipose tissues differentiation such as peroxisome proliferator-activated receptor gamma coativator 1α (PGC-1α) and PR domain-containing16 (PRDM16). These results suggest that LIF is involved in lipid accumulation inhibition through expressing the proteins such as lipolysis and differentiation of white adipocytes to brown adipocytes.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.3
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• pp.264-274
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• 1993

This study was carried out to assess the agronomic characters and physicochemical properties of floury and chalky-endosperm mutant lines induced by chemical mutagen treatment to rice varieties, Hwacheongbyeo and IR24. Linkage analysis of a floury-endosperm gene was carried out using linkage testers. The grain size of brown rice of the mutants was smaller than that of the original varieties. The l, 000-grain and 1$\ell$ weight were lighter in the mutants compared with those in the original varieties. The compound starch granules in the endosperm cell of the mutants showed a loosely-packed crystalline structure. Amylose contents in mutants ranged from 16.9 to 28.5%. Crude protein contents of the mutants were not significantly different from the original rice variety, Hwacheongbyeo, but white core mutant(line 47106) derived from IR24 showed higher protein(l1.32%) compared with IR24(8.30%). The mutants showed slightly harder gel characteristics, and much lower viscosity in Amylograph than original varieties. Steamed rice-cakes from mutant lines showed greater volume than those from original varieties. During the process of alcohol fermentation, Brix in the mutants(especially floury mutants) decreased faster and the alcohol production after 10-day fermentation was much greater in the mutants than in the original varieties. Three different gene loci for floury endosperm characteristics were identified from the allelism test among mutant lines, and the genes were tentatively symbolized as flo-a, flo-b and flo-c, respectively. A floury gene, flo-a, was linked with lg(liguleless) gene in the linkage group N, with R.V. 5.76$\pm$1.72%.

• Journal of Korean Home Economics Education Association
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• v.35 no.1
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• pp.35-52
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• 2023

This study investigated the utilization and satisfaction of lunchboxes according to food-related lifestyle. A sample of 819 adults who regularly purchased lunchboxes were studied. This study can provide basic data for effective menu development. The participants of the study were classified into 4 groups: a 'taste-seeking group', an 'economy-seeking group', 'a convenience-seeking group', and a 'health-seeking group'. The purchase price of lunchboxes was in the range of 3,500 to 4,000 won. The 'health-seeking group' was shown to spend the highest amount on lunchboxes, over 5,100 won. Information about lunchboxes was obtained primarily through convenience stores followed by Internet SNS (p<0.05). Most participants considered nutritional value when purchasing a lunchbox (p<0.001), of which protein, caloric, and sodium content were perceived as important. Moreover, lunchboxes with clean and hygienic aesthetics were preferred amongst the 'health-seeking group' (p<0.01). The 'economy-seeking group' had a higher satisfaction linked with taste (3.66) and quantity (3.60, p<0.001). Furthermore, in terms of the satisfaction with a menu variety the 'health-seeking group' showed the highest satisfaction with a score of 3.76, while the 'convenience-seeking group' ranked the lowest satisfaction with a score of 3.46 (p<0.05). All groups were satisfied with the convenience for purchasing lunchbox (p<0.001). Additionally, most participants preferred white rice (p<0.001) and meat (p<0.01) with cooked by fried and grilled. Lastly, in the content of the lunchbox use in the future, most participants indicated the intent for continuous use (p<0.01) and recommendation to others with the reason for the low price (19.2%) in the 'economy-seeking group', fresh ingredients (16.2%) in the 'convenience-seeking group', and nutritive (17.3%) in the 'health-seeking group', as well as for the convenience of purchase in the overall groups. Taken together, 'taste' and 'convenience' were the most important factors for all groups, while 'nutrition of food' and 'addition of condiments' scored relatively low on the satisfaction in all groups. Therefore, we recommend for the growth of the convenience store lunchbox market, that it is necessary to improve the quality of the lunchbox by developing various menus based on lifestyle group and fortifying nutrition.

• Korean Journal of Environmental Biology
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• v.40 no.3
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• pp.267-274
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• 2022

Excess nitrogen (N) flowing from livestock manure to water systems poses a serious threat to the natural environment. Thus, livestock wastewater management has recently drawn attention to this related field. This study first attempted to obtain the optimal conditions for the further volatilization of NH₃ gas generated from pig wastewater by adjusting the amount of injected magnesia (MgO). At 0.8 wt.% of MgO (by pig wastewater weight), the volatility rate of NH₃ increased to 75.5% after a day of aeration compared to untreated samples (pig wastewater itself). This phenomenon was attributed to increases in the pH of pig wastewater as MgO dissolved in it, increasing the volatilization efficiency of NH₃. The initial pH of pig wastewater was 8.4, and the pH was 9.2 when MgO was added up to 0.8 wt.%. Second, the residual ammonia nitrogen (NH₄⁺-N) in pig wastewater was removed by precipitation in the form of struvite (NH₄MgPO₄·6H₂O) by adjusting the pH after adding MgO and H₃PO₄. Struvite produced in the pig wastewater was identified by field emission scanning electron microscopy (FE-SEM) and X-ray diffraction (XRD) analysis. White precipitates began to form at pH 6, and the higher the pH, the lower the concentration of NH₄⁺-N in pig wastewater. Of the total 86.1% of NH₄⁺-N removed, 62.4% was achieved at pH 6, which was the highest removal rate. Furthermore, how struvite changes with pH was investigated. Under conditions of pH 11 or higher, the synthesized struvite was completely decomposed. The yield of struvite in the precipitate was determined to be between 68% and 84% through a variety of analyses.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.15-32
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• 2002

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s-1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great progress and success was obtained in development of high-quality japonica cultivars and quality evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice cultivars and special rices adaptable for food processing such as large kernel, chalky endosperm, aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer, Recently, new special rices such as extremely low-amylose dull or opaque non-glutinous endosperm mutants were developed. Also, a high-lysine rice variety was developed for higher nutritional utility. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and texture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak, hot paste and consistency viscosities of viscosities with year difference. The high-quality rice variety "IIpumbyeo" showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic microscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high probability of determination. The $\alpha$-amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were IIpumbyeo, Chucheongyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tonsil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice breed. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large grain rices showed better suitability far fermentation and brewing. The glutinous rice were classified into nine different varietal groups based on various physicochemical and structural characteristics of endosperm. There was some close associations among these grain properties and large varietal difference in suitability to various traditional food processing. Our breeding efforts on improvement of rice quality for high palatability and processing utility or value-adding products in the future should focus on not only continuous enhancement of marketing and eating qualities but also the diversification in morphological, physicochemical and nutritional characteristics of rice grain suitable for processing various value-added rice foods.ice foods.

• Journal of Chest Surgery
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• v.30 no.5
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• pp.471-478
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• 1997

Introduction: The use of rabbits as a cardiopulmonary bypass(CPB) animal model is extremely dif%cult mainly due to technical problems. On the other hand, deep hypothermic circulatory arrest(CA) is used to facilitate surgical repair in a variety of cardiac diseases. Although steroids are generally known to be effective in the treatment of cerebral edema, the protective effects of steroids on the brain during CA are not conclusively established. Objectives of this study are twofold: the establishment of CPB technique in rabbits and the evaluation of preventive effect of steroid on the development of brain edema during CA. Material '||'&'||' Methods: Fifteen New Zealan white rabbits(average body weight 3.5kg) were divided into three experimental groups; control CA group(n=5), CA with Trendelenberg position group(n=5), and CA with Trendelenberg position + steroid(methylprednisolone 30 mglkg) administration group(n=5). After anesthetic induction and tracheostomy, a median sternotomy was performed. An aortic cannula(3.3mm) and a venous ncannula(14 Fr) were inserted, respectively in the ascending aorta and the right atrium. The CPB circuit consisted of a roller pump and a bubble oxygenator. Priming volume of the circuit was approximately 450m1 with 120" 150ml of blood. CPB was initiated at a flow rate of 80~85ml/kg/min, Ten min after the start of CPB, CA was established with duration of 40min at $20^{\circ}C$ of rectal temperature. After CA, CPB was restarted with 20min period of rewarming. Ten min after weaning, the animal was sacrif;cod. One-to-2g portions of the following tissues were rapidly d:ssected and water contents were examined and compared among gr ups: brain, cervical spinal cord, kidney, duodenum, lung, heart, liver, spleen, pancreas. stomach. Statistical significances were analyzed by Kruskal-Wallis nonparametric test. Results: CPB with CA was successfully performed in all cases. Flow rate of 60-100 mlfkgfmin was able to be maintained throughout CPB. During CPB, no significant metabolic acidosis was detected and aortic pressure ranged between 35-55 mmHg. After weaning from CPB, all hearts resumed normal beating spontaneously. There were no statistically significant differences in the water contents of tissues including brain among the three experimental groups. Conclusion: These results indicate (1) CPB can be reliably administered in rabbits if proper technique is used, (2) the effect of steroid on the protection of brain edema related to Trendelenburg position during CA is not established within the scope of this experiment.