• 복식문화연구
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• 제16권2호
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• pp.319-332
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• 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.

• 한국수산과학회지
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• 제18권2호
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• pp.180-194
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• 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
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• 제31권2호
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• pp.120-125
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• 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.

• 한국생산제조학회지
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• 제25권3호
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• pp.237-243
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• 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.

• 한국식생활문화학회지
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• 제25권6호
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• pp.661-670
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• 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
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• 제42권3호
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• pp.228-234
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• 2015

본 실험은 희귀 및 멸종위기 식물인 미선나무의 효과적인 증식을 위하여 줄기 증식, 생장 및 발근에 미치는 절편의 위치 효과 및 치상 방법의 효과를 구명하기 위해 실시되었다. 줄기유도는 BA를 처리한 액아절편 배양이 효과적이었으며 절편 당 2.4개의 줄기가 유도되었다. 정아 및 액아절편을 BA 1.0 mg/L를 전처리하여 수평과 수직으로 치상하였을 때 줄기유도는 액아 절편의 수직치상으로 절편 당 2.5개로 가장 좋았다. 반면 줄기의 생장, 발근 및 뿌리 발달은 정아절편의 수직치상에서 양호하였고 BA의 전처리 시간이 길어질수록 발근이 억제되는 경향을 보였다. 기내증식된 줄기의 정아 및 액아를 절편으로 기외에서 미세삽목(micro-cutting)을 실시하여정아절편에서 100% 발근되었고, 뿌리수는 개체 당 평균 6.2개로 가장 양호하였다. 미세삽목묘는 온실에서 95% 이상 순화되었다. 이상의 결과로 볼 때 미선나무의 기내 증식은 액아를 절편으로 BA 처리 후 수직 치상하는 방법이 효과적이며, 줄기의 생장 및 발근은 정아를 절편으로 수직치상 하는 것이 효과적으로 나타났다. 또한 정아를 절편으로 미세삽목을 통해 효과적인 발근 유도 및 순화가 가능하여 미선나무의 실용적인 묘목생산이 가능함을 보여주었다.

• 복식문화연구
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• 제6권1호
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• pp.46-57
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• 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
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• 제9권6호
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• pp.459-464
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• 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.

• 한국식생활문화학회지
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• 제30권6호
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• pp.736-749
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• 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.

• 한국식품과학회지
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• 제33권5호
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• pp.603-610
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• 2001

본 연구는 분리대두단백을 세 종류의 단백분해효소로 처리하여 가수분해시킨 후 B. bifidum으로 단독배양하거나 B. bifidum과 L. acidophilus 또는 B. bifidum과 L. bulgaricus로 혼합배양하여 soy yogurt를 제조한 다음 비피더스균의 생육 특성 및 시료의 품질특성을 측정하였다. Soy yogurt에서 혼합배양의 경우 단독배양보다 pH는 더 낮았으나 산도는 더 높았으며 생균수는 더 많았다. 유기산의 함량은 혼합배양의 경우 lactic acid의 함량이 매우 많았으나 단독배양시에는 acetic acid와 succinic acid의 함량이 많았다. 또한 유리아미노산의 함량은 효소처리군의 경우 단독배양시에 혼합배양보다 많았으며 A. oryzae로부터 추출한 단백분해효소처리군에서 그 함량이 월등히 많았으나 ${\alpha}-chymotrypsin$ 처리군에서는 그 함량이 가장 적었다. 이는 효소처리군 중에서 ${\alpha}-chymotrypsin$ 처리군의 가수분해도는 가장 높았으나 그 가수분해물의 비피더스균 생육촉진 효과가 가장 적어서 유기산 및 유리아미노산의 함량이 가장 낮았고 pH가 가장 높았으며 산도는 가장 낮았고 생균수는 가장 적었다. 효소처리한 soy yogurt의 점도와 보수력은 비효소처리군보다 더 낮았으며, 특히${\alpha}-chymotrypsin$ 처리군의 점도와 보수력은 다른 효소처리군에 비해 더 높았다. 휘발성 향기성분 중 acetaldehyde, ethanol, diacetyl 및 butyl alcohol의 함량은 발효에 의해 증가되었다. 품질이 향상된 frozen soy yogurt를 개발하기 위한 중간단계로써 단백분해효소와 배양방법을 달리하여 soy yogurt를 제조하였으며, 본 연구결과를 전반적으로 종합하여 볼 때 분리대두단백을 단백분해효소로 처리하고 비피더스균에 젖산균들을 혼합배양하므로써 lactic acid 생성 및 비피더스균의 생육을 촉진시켰다.