• Journal of Food Hygiene and Safety
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• v.24 no.4
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• pp.368-372
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• 2009

The viability of Staphylococcus aureus, a significant cause of food poisoning in Korea, on TSA plates was determined after sublethal heating treatments and NaCl treatments. In addition, recovery levels of sublethally injured cells on TSA plates containing different concentrations of NaCl (TSAS) were investigated. The viability decreased significantly with increasing degree of sublethal heating treatments, but increases in NaCl treatment concentrations from 0 to 6% had little effect on the viability. After being sublethally treated at $55^{\circ}C$ for 30 min, bacterial populations were reduced by 7.91, 7.97 and 7.99 log CFU/mL on 2, 4 and 6% TSAS, respectively. After being sublethally treated at 60oC for 30 min, bacterial populations were reduced by 6.46, 6.47 and 6.48 log CFU/mL on 2, 4 and 6% TSAS, respectively. Decimal reduction times (D-value) decreased with increasing NaCl treatment concentrations after sublethal heating at 55 and $60^{\circ}C$. These data imply that the S. aureus cells sublethally injured by insufficient heating processes had a lower recovery rate with increasing NaCl concentrations in the recovery media.

• Journal of Educational Research in Mathematics
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• v.24 no.2
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• pp.181-204
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• 2014

This research aims to have some implications for revision of curriculum and textbooks by analysing connections between the 2009 revised national curriculum and its textbooks in elementary school mathematics. The results of analyses for 3~4 grades can be summarized in four aspects: Firstly, we noticed that the reconstructed achievement criteria were reflected properly in the textbooks except for use of calculators in 'Numbers and Operations'. Secondly, the analysis of connections between unit objectives of textbooks and the reconstructed achievement criteria suggests that 10 units must receive attention. Especially, the range of decimal numbers for adding and subtracting needs to be corrected. Thirdly, mathematical terms and symbols excluding 'unit fraction' were found in the textbooks. Finally, mathematical processes were also fully reflected in the textbooks. However 'simplifying' as a strategy for problem solving was only missing. This result shows good or poor connections between the curriculum and its textbooks, therefore it is expected to be used effectively to revise the national curriculum for mathematics and its textbooks.

• Journal of Food Hygiene and Safety
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• v.5 no.1
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• pp.13-19
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• 1990

The microbial populations of exportable ginseng leaf tea were $3.6{\times}10^{5}/g$ in mesophilic aerobic bacteria, $2.1{\times}10^{3}/g$ in mesophilic aerobic spores, $1.6{\times}10^{4}/g$ in yeast, $1.9{\times}10^{4}/g$ in molds and $1.2{\times}10^{4}/g$ in coliforms, respectively, which are higher levels than the legaJIy permissible loads of microorganisms for ginseng powders in Korea. In a comparative study of the decontaminating effects on microorganisms, ethylene oxide fumigation and 5 kGy irradiation could decrease microorganisms below the detectable level. And there is no growth of microorgllnisms after three months of storage at $30{\pm}1^{circ}C$. The decimal reduction doses (Dw value) for microorganisms contaminated were 0.70 kGy in coliforms, 0.75 kGy in total bacteria, 0.85 kGy in molds. and 0.95 kGy in yeast, respectively. In the organoleptic test for ginseng leaf tea, the irradiated samples showed no significant difference from the control group in overall flavor, taste, color and acceptability. However the extracts of ethylene oxide fumigated sample were significantly different in color and taste from other groups even after three months storage.

• Food Science of Animal Resources
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• v.28 no.5
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• pp.574-579
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• 2008

To develop a yogurt for sensitive consumer such as infants, children or immuno-compromised patients using gamma irradiation, the effects of gamma irradiation on the microbiological, chemical, and sensory quality in a commercial plain yogurt were investigated. No viable coliform bacteria were detected in the sample and approximately a 6 decimal reduction was achieved in the number of total aerobic bacteria by irradiation at 5 kGy. The initial population of lactic acid bacteria observed in the commercial plain yogurt was 8.95 log CFU/g. Gamma irradiation significantly reduced the initial microbial level to 6.47 and 2.85 log CFU/g after irradiation at 1 and 3 kGy, respectively (p<0.05). However, irradiation dose up to 5 kGy could not completely eliminate the lactic acid bacteria in commercial plain yogurt. pH, color, lactose and lactic acid content, and sensory quality were not affected by irradiation treatment and storage. Our results suggest that irradiation can improve the microbial quality of commercial plain yogurt without impairing the physicochemical and sensory quality.

• Food Science of Animal Resources
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• v.32 no.2
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• pp.198-203
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• 2012

To improve hygienic quality of egg, the ozone treatment was applied. Eggs were inoculated with Salmonella Typhimurium, and the inoculated eggs were treated by ozone (38.8 ppm) for 10-30 min. Furthermore, microbiological and chemical quality changes of eggs were investigated during storage. Initial number of S. Typhimurium of egg shell was 6.18 log CFU/g and the number was increased during storage (p<0.05). However, those of ozonated samples for 10-30 min were 4.22-5.25 log CFU/g, which was lower than that of the control. Especially, ozone treatment for 30 min achieved about 2 decimal reductions and the numbers were maintained during storage. Other physical and chemical characteristics of eggs by ozone treatment, including Haugh unit, yolk color, pHs of egg white and yolk, foaming ability, foam stability and lipid oxidation development were not different when compared with that of the control. Therefore, ozone treatment is one of the available methods to improve hygienic quality of eggs.

• Journal of Korean Medical Ki-Gong Academy
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• v.18 no.1
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• pp.1-26
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• 2018

The objective of this study is to verify the effects of Moosim-Gi-Gong Doinbeop on low back pain targeting low back pain patients hospitalized in Korean medicine hospitals. For the study, 44 adult female and male patients hospitalized with low back pain at M Korean Medicine Hospital and H Korean Medicine Hospital located in Gimpo, Gyeonggi Province were recruited. The subjects had a temperature difference between left and right 湧泉(KI1) of over 0.5℃ through infrared thermographic imaging, and 23 of them were classified in the control group for retrospective analysis based on the test records. Infrared thermographic imaging, X-ray pelvic AP view - standing position, a sit-and-reach test and a VAS survey were employed for detection, and IBM SPSS Statistics 24 for the statistical process. The results were rounded down to three decimal places as in an average±standard deviation, and the significance level was 0.05 to be evaluated significant if p<0.05. The result of the study is as follows: 1. In the comparison between before and after conducting Moosim-Gi-Gong Doinbeop, the meaningful difference was shown in the experimental group in all indicators. But Indicators except for the temperature difference between right and left 湧泉(KI1)(difference between before and after) and In displaced pelvic correction indicators on the X-ray showed a significant difference in the control group. 2. As for the variation widths of the experimental group and the control group, the former showed significant temperature differences between 印堂(EX-HN3) and 關元(CV4) and right and left 湧泉(KI1); difference variations of anteflexion; and changes in PI and In displacement on the X-ray. 3. As for changes in the experimental group according to demographic characteristics, gender, age and degree of obesity did not show significant differences in all indicators. However, those who experienced back pain for more than six months in the experimental group showed the biggest body temperature differences between 印堂(EX-HN3) and 關元(CV4), while other indicators had no significant difference. As a result, patients who received Korean medicine treatment showed relieved back pain and improvement in pelvic correction and sports activity; however, those who got Moosim-Gi-Gong Doinbeop together showed more clearer improvement effects in pelvic correction and sports activity.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.18 no.1
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• pp.42-63
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• 1992

In order to investigate the effect of nonionic surfactants on the antimicrobial activity of preservatives in the presence and absence of p.0.E(20) Sorbitan fatty acid ester commonly used in cosmetics and pharmaceutical systems, these experiments were carried out by determining Minimum Inhibitory Concentration(MIC) values and MIC values of adaptation against test organisms. And also the inactivation of the preservative against each microorganism in formula added with various concentrations of P.0.E(20) Sorbitan monostearate were measured by use of a preservative death time curve The results obtained were as fort low : 1) Nonionic surfactant inactivated Methylparaben to varying extents, but not Imidazolidinyl urea. 2) A combined preservative system was inactivated to a little extent (range of 0.16-0.20% Conc.), no adaptation was observed for the 5. aureus ATCC 6538. Imidazolidinyl urea complex combined with Methylparaben had a broad antibacterial spectrum against the Gram(.) and the Gram(-) bacteria It was found that preservatives had a synergistic effect by use of mixed form of preservatives, 3) In formula preserved with 0.2% Methylparaben containing 0.5, 1.0 and 2.0% P.0.E(20) Sorbitan monostearate, E. coli ATCC 10s36 and P. aeruginosa NCTC 10490 died quickly within in 2hr 4) However, from Fig.5, S. aereus ATCC 6538 died more slowly within increasing surfactant concentration and the D-values(Decimal reduction time) were 5.2, 8 and 14 hr. for samples containing 0.5, 1 0 and 2.0% P 0. E(20) Sorbitan monostearate, respectively. 5) In the case of Methylparaben, no adaptation for the E. coli ATCC 10536 6) All of the nonionic surfactant, p.0. E(20) Sorbitan fatty acid ester used in the experiments decreased the effectiveness of Methylparaben, but not of Imidazolidinyl urea.

• Food Science and Preservation
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• v.15 no.3
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• pp.377-384
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• 2008

The gamma irradiation process was performed to prolong a shelf-life of peaches and the effects of a gamma irradiation on the nutritional, physiochemical and sensory characteristics of peaches were evaluated during a post-irradiation storage at $4^{\circ}C$ and $25^{\circ}C$. Nutritional, physiochemical and sensory characteristics of peaches were stable at 1 kGy of an irradiation, a recommended dose for fruits and vegetables by CODEX, and the viable cell counts of contaminated microorganisms were reduced by 2 decimal reduction, at this dose. After a 1-week storage at ambient condition, the microbiological quality of the 1 kGy irradiated peach was stable, while all the non-irradiated peaches were deteriorated Furthermore, cold storage enhanced the shelf-life of the gamma irradiated peach and the nutritional and physiochemical characteristics of the peaches were comparatively stable up to 6 weeks. Right after gamma irradiation, the sensory evaluation results were not different in any of the samples, and the sensory quality of the irradiated peaches was adequate for a 4-week storage at $4^{\circ}C$. Our results suggested that gamma irradiation at 1 kGy can be used to enhance the shelf-life of peach without a significant loss in the quality attributes, especially upon cold storage after radiation treatment.

• Food Science and Biotechnology
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• v.18 no.3
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• pp.661-666
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• 2009

The heat tolerance and the inactivation kinetics of peroxidase (POD) and polyphenol oxidase (PPO) in pineapples (Ananas comosus) were studied in the temperature range $45-95^{\circ}C$. The kinetic parameters, such as deactivation rate constant (k), activation energy ($E_a$), and decimal reduction rate (D) of the thermal inactivation process, were determined. POD in pineapples showed biphasic inactivation behavior at temperatures range $45-75^{\circ}C$ but was monophasic at $85-95^{\circ}C$. This indicate that POD has 2 isozymes, namely heat labile and heat resistant, with $E_a$ of 68.79 and 93.23 kJ/mol, respectively. On the other hand, the heat denaturation of pineapple PPO could be described as simple monophasic first-order behavior with $E_a$ of 80.15 kJ/mol. Thus, the results of this study is useful in blanching technology where it shows a shortened time with higher temperature can be applied. The determination of the heat tolerance and inactivation POD and PPO, at different temperature range as done in the present work, was very important to improve the blanching process. This also will help to optimize the pineapple canning process which is one of the most important food industries in many tropical regions.

• Journal of the Korean GEO-environmental Society
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• v.19 no.11
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• pp.5-14
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• 2018

Worldwide, soil compaction work is one of the most important activities that are carried out on civil engineering works sites. Compaction work, particularly in the area of road construction, is considered to be important, as poor compaction work is closely related with poor construction even after a construction is complete. Currently, the plate bearing test or the sand cone method relative to the unit weight of soil test are commonly used to measure the degree of compaction, but as these require a great deal of time, equipment and manpower, it is difficult to secure economic efficiency. The method that is used to measure the degree of compaction according to the penetration depth achieved by free fall objects through gravity is the Free-Fall Penetration Test (FFPT), which uses a so-called "portable compaction measuring meter (PCMM)." In this study, the degree of compaction was measured and a penetration depth graph was developed after the field test using the portable compaction measuring meter. The coefficient of determination was 0.963 at a drop height of 10 cm, showing the highest level of accuracy. Both horizontal axis and longitudinal axis were developed in a decimal form of graph, and the range of allowable error was ${\pm}1.28mm$ based on the penetration depth. The portable compaction measuring meter makes it possible to measure the degree of compaction simply, quickly and accurately in the field, which will ensure economic efficiency and facilitate the process management.