• The Research Journal of the Costume Culture
• /
• v.16 no.2
• /
• pp.319-332
• /
• 2008

The purpose of this study is to analyze Kapa, the traditional bark cloth of Hawaii, including materials, method of manufacture, and colors and patterns, and to show the characteristics of Kapa to identify traditional culture of Hawaii as well as the unique culture of cloth of Hawaii in tropical area. The method of study is qualitative research using documentary records about Kapa. The cultivated Wauke proved to be the best material for bark cloth in Hawaii. The manufacture of Kapa was made by beating divided into two stages. The dyes for coloring were very different due to the existence of various plants. Indigenous Hawaiians showed the unique textures like grooving and watermarks, and the various designs in their Kapa. The characteristics of Hawaiian Kapa appear the symbol of some colors, the preference of geometrical patterns, the various uses of Kapa, and perfumed Kapa. Through these characteristics of Hawaiian Kapa, the traditional culture of indigenous Hawaiian can be understood very well. This study will help people understand indigenous bark cloth of tropical areas including Hawaii.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.18 no.2
• /
• pp.180-194
• /
• 1985

The author investigated the history of oyster culture in Korea through examining old books and reports dealing with the fishery. Oysters have been produced in the all coastal areas in Korea, especially the center areas of production were the Hwangupo (Hamkyongbuk-do), Younghungman (Hamkyongnam-do), the estuary of Nakdonggang (Kyongsangnam-do), Kwangyangman, Haechangman, the estuary of Yongsangang (Chollanam-do), Yonghoto (Hwanghae-do) and the estuary of Uprockgang, where the large size oyster (more than 40cm in shell height) inhabited in form of groups. It was called by nine different names in the old times, Gul, Seukhwa and Moryeo were the most common names. The oyster was used as 46 kinds of medicinal stuff. The habitat forms of natural oyster can be distinguished to two types; one is that oyster is exposed to the air during the period of low tide (A-type), another is that oyster is not (B-type). The first oyster culture by the old books in Korea was started about 530 years ago as the bottom culture method derived from the A-type of oyster. After long years, the hanging culture method might have been started from the hint of the habitat form of B-type. The oyster culture in Korea developed based on the habitat forms of natural oyster at the biginning of 1900s. After World War II, the Korean government strongly recommded the laver farmers to culture oyster as relief measures. At that time, the stone culture method was mainly adopted. The quantity of oyster production is now about $15{\times}10^6{\sim}19{\times}10^6\;\frac{M}{T}$, and the half of oyster production including seed oyster is exported to the foreign countries.

• KSBB Journal
• /
• v.31 no.2
• /
• pp.120-125
• /
• 2016

Two-dimensional cultivation is typically used for cell growth, but the method reduces the characteristics of chondrocytes and stem cells, and limits culture area. Therefore, development of three-dimensional culture method is needed to mimic in vivo environment, improve quality of cells and scale-up efficiently. Improving proliferation and chondrogenesis is available by co-culture of chondrocytes and mesenchymal stem cells (MSCs) that leads to interaction between two kinds of cells. However, the co-culture has problems that permeability of sphere diminishes as aggregate size increased and ratio of two kinds of cells composing each spheres is different. In this work, co-cultivation method using controlled sphere composed of chondrocytes and MSCs was established and enhanced chondrogenesis. Periosteum-derived progenitor cells (PDPCs) that are appropriate for cell therapy source of articular cartilage were used as MSCs. Controlled spheres were formed in the hanging-drop plates and shifted for being induced chondrogenesis in 35-mm non-adhesive culture dishes at a rotation rate of 60 rpm. After inducing chondrogenesis, gene expressions related with chondrogenesis were found to be improved and it was apparent that the utilization of controlled spheres promoted chondrogenesis. As a result, available numbers of cells per unit area were increased and chondrogenic differentiation ability was improved compared to typical two-dimensional culture. This approach shows the potential in cartilage regeneration as it can provide sufficient numbers of chondrocytes.

• Journal of the Korean Society of Manufacturing Technology Engineers
• /
• v.25 no.3
• /
• pp.237-243
• /
• 2016

Recently, technologies that produce biofuels from microalgae are being studied worldwide. It is necessary to significantly reduce the production costs of biofuels from microalgae for economic reasons. In this study, the growth curve of the microalgae was obtained using the batch-culture method, and the specific growth rate was predicted using the regression method. Based on the culture conditions of the estimated specific growth rate, the turbidity of the microalgae in the flat panel photobioreactor (PBR) was measured. Furthermore, an on-off control scheme was applied to the flat panel PBR in order to culture the microalgae continuously on the basis of turbidity. The parameters of the on-off control system were displayed by LabView. The on-off scheme of peristaltic pump was controlled based on the turbidity in the PBR. In addition, the turbidity values of growth curves were compared and analyzed in the continuous culture process using the on-off controller.

• Journal of the Korean Society of Food Culture
• /
• v.25 no.6
• /
• pp.661-670
• /
• 2010

Although many studies have suggested that introducing the distance learning method, including Web-based learning, to a practice class is effective, studies applying the distance learning method to subjects who are practicing cooking are rare. The purpose of this study was to determine the perception of the distance learning method, the degree of computer use, and the use of distance learning by college students with cuisine-related majors to practice cooking. The results showed that most students used the distance learning method, and that the method was positively perceived, as it was a great aid in learning. Most of the cooking information was obtained through the internet, and the most effective learning media for practicing cooking was "e-learning" using a computer. The most effective learning method for those who were practicing cooking was a "face-to-face learning method", because face-to-face type of teaching and learning was most universally recognized. Most of the students surveyed responded that using the distance learning method was a positive experience, indicating that cyber lectures could be applied at more universities for subjects practicing cooking.

• Journal of Plant Biotechnology
• /
• v.42 no.3
• /
• pp.228-234
• /
• 2015

Using either the apical or axillary bud of the endangered species Abeliophyllum distichum Nakai, we tested the effect of bud position and culture method on shoot proliferation and rooting. In shoot proliferation, the axillary bud explant was more effective than the apical bud and the effect was fostered by BA treatment, whereas no differences were observed in shoot elongation by the explant position. Spontaneous rooting was observed in the MS basal medium and resulted in conspicuous differences in the explant position : more than 80% in apical bud explant and 28% in axillary bud explant was achieved, respectively. The positional effects were also observed in BA pre-treatments: generally vertical culture method appeared to be better in shoot proliferation, growth, and rooting than that of the horizontal culture method regardless of the BA pre-treatment duration. The highest shoot multiplication was achieved through the vertical culture method with axillary bud explant, whereas the best shoot elongation and rooting was obtained using the vertical culture method with the apical bud explant. Apical bud explant was superior to axillary bud explant in ex vitro micro-cuttings and revealed a significant difference in shoot growth and root development. The above results suggest that explant position and culture method influence the efficiency of micropropagation for a rare and endangered plant Abeliophyllum distichum.

• The Research Journal of the Costume Culture
• /
• v.6 no.1
• /
• pp.46-57
• /
• 1998

The purpose of this study were to understand the traditional make-up in Korea, and investigate a method of making and using the cheek rouge, make-up trend. This study was reviewed the change of cheek rouge from the Three State to the Civilization period. The results revealed that the cheek rouge make-up was the main aspect in Korea make-up and was a product of culture, society and area. Therefore, this finding was helpful to understand the traditional make-up culture in Korea, and to express and inherite Korean beauty in the make-up.

• Biotechnology and Bioprocess Engineering:BBE
• /
• v.9 no.6
• /
• pp.459-464
• /
• 2004

The objective of this study is to improve cephalosporin C (CPC) production byoptimization of medium and culture conditions. A statistical method was introduced to optimize the main culture medium. The main medium for CPC production was optimized using a statistical method. Glucose and corn steep liquor (CSL) were found to be the most effective factors for CPC production. Glucose and CSL were optimized to 2.84 and $6.68\%$, respectively. CPC produc­tion was improved $50\%$ by feeding of $5\%$ rice oil at day 3rd and 5th day during the shake flask culture of C acremonium M25. The effect of agitation speeds on CPC production in a 2.5-L bio­reactor was also investigated with fed-batch mode. The maximum cell mass (54.5 g/L) was obtained at 600 rpm. However, the maximum CPC production (0.98 g/L) was obtained at 500 rpm. At this condition, the maximum CPC production was improved about $132\%$ compared to the re­sult with batch flask culture.

• Journal of the Korean Society of Food Culture
• /
• v.30 no.6
• /
• pp.736-749
• /
• 2015

The present study addresses the tea utensils and tea drinking methods seen in tomb mural paintings of Song, Liao, Jin, and Yuan, which were Koryo's foreign exchange countries. The paintings illustrate the pointing tea method, which was popular during dynasty times. Tea utensils observed in the paintings include a tea mill, mill stone, and tea pestle necessary for making cake tea into powder. The tea stove and boiling bottle are depicted as being required to boil water. Some mural works vividly depict how a tea drinker pours hot water from a boiling bottle into a cup with a stand, mixes it with a tea spoon, and whisks tea powder for foaming with a tea whisk. The tea drinking method of the Southern race Han is also similarly described in the tomb mural paintings of Liao, Jin, and Yuan from Northern nomads. The distribution of tea culture had an enormous influence on the development of tea utensil manufacturing methods. The significance of this study is that these findings can be used as basic data to provide food culture insights into Koryo celadon tea utensils.

• Korean Journal of Food Science and Technology
• /
• v.33 no.5
• /
• pp.603-610
• /
• 2001

The quality characteristics of soy yogurt prepared with different proteolytic enzymes and starter culture were evaluated. In order to facilitate the growth of lactic acid bacteria and subsequent production of lactic acid, soy protein isolate(SPI) was hydrolyzed using three kinds of proteases; one extracted from Aspergillus oryzae, bromelain and ${\alpha}-chymotrypsin$. The cultural systems employed thereafter for lactic fermentations were: 1) Bifidobacterium bifidum, 2) B. bifidum and Lactobacillus acidophilus, 3) B. bifidum and Lactobacillus bulgaricus. In soy yogurt, pH was more decreased by mixed culture method than single culture method with the accumulation of lactic acid. Viable cells of lactic acid bacteria in soy yogurts were measured $10^8$ CFU/g by the single culture method while $10^9$ CFU/g by the mixed culture method except ${\alpha}-chymotrypsin$ treatment. The amount of free amino acids in soy yogurts were substaintially increased by enzyme treatment. Viscosity was decreased by enzyme treatment, resulting in higher viscosity by ${\alpha}-chymotrypsin$ treatment. Water holding capacity was found to be higher in the single culture method in case of enzyme treatment. Among the various volatile flavor components isolated and identified after enzyme hydrolysis, acetaldehyde, ethanol, diacetyl, butyl alcohol contents tended to increase by lactic fermentation.