• 한국식생활문화학회지
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• 제12권5호
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• pp.573-582
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• 1997

The purpose of this study is to establish the one serving size of Korean Processed Food. Defining the one serving size is very important for nutrition labeling and foodservice operation, because the one serving size is used to set up a proper portion by each foodservice operation. The basic data of 200 items were collected through three methods. Searching many cookbooks, exploring the commercial and noncommercial foodservices -6 industrial foodservices, 100 nationwide elementary school foodservice recipes analysis, and 3 hospital foodservice systems as the samples - moreover, experimental cooking and sensory evaluation by trained panels were conducted to assess quantity preference of selected food items. All data were rearranged through food type, that is, main dish, side dish, dessert and health food. One serving sizes of processed foods showed wide variety according to the different menus that include selected food items. Therefore, means and ranges of serving size by three research methods were presented item by item. The results obtained were: 1. The Korean Processed Foods were dried and sugar adding and soused foods, and many of them used the natual processing methods. 2. There were wide varieties in the classification of main dishes, but many of them were cereals, noodles, and sugar products. One serving size of noodles were around $50{\sim}100\;g$, cereals were $20{\sim}40\;g$, which means the one serving size can be differenciated by the food usage. 3. According to the Food classification of side dishes, many of them were as following; natural dried foods, processed fish products, salted or sugar added foods, seasoned foods and sugar products. Moreover the Types of cooking in side dishes were almost culinary vegetables, teas, health foods and condiments, and soused fish products. 4. About desserts, they were almost teas and sugars, and the Types of cooking were teas, health foods and seasonings. 5. We can conclude that almost Korean Processed foods used the drying and soused processing methods for long-time preservation, but it can make the higher content of any special elements, such as sodium or carbohydrates.

• Clinical and Experimental Reproductive Medicine
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• 제23권3호
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• pp.341-349
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• 1996

초기배의 성판정은 대상가축의 성을 선발하는 수단으로써 뿐만아니라 인간의 유전적 질병의 조기진단법으로서 매우 가치가 크다. 체외수정 소 초기배의 성을 결정하기 위해 PCR과 PRINS를 이용하였으며 성판정에 이용된 8 세포${\sim)$배반포기 초기배는 체외수정후 난관상피세포와의 공배양에 의해 생산되었다. 초기배 의 DNA는 $200{\mu}g/ml$ proteinase K가 함유된 PCR lysis buffer에 하나의 초기배를 부유한 후 $50^{\circ}C$에서 1시간동안 처리하여 준비하였다. 중기 염색체 spreads는 초기배를 nocodazole로 처리한 후 air-drying 방법을 이용하여 준비하였다. 가능한 false positive signals을 배제하기 위해 소특이 및 Y 염색체 특이 primers를 이용하여 PCR을 수행한 결과, 웅성 초기배에서는 두 개의 증폭산물 (소특이 및 Y 염색체 특이)이 합성된 반면 자성 초기배에서는 하나의 증폭산물만 합성되었다. 한편 중기염색체상의 Y 염색체를 동정하기 위해 FISH와 PRINS를 수행한 결과, FISH에서보다 PRINS에서 더 강한 Y 염색체 특이 형광 signals이 탐지되었다. 이러한 결과는 PCR에 의한 체외생산 소 초기배의 신속정확하고 효율적인 성판정이 가능함을 보여주었다. 또한 PRINS를 통해 PCR 에 이용된 Y 특이 probe의 신뢰성이 염색체 수준에서 확인되었다.

• 한국환경복원기술학회지
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• 제10권1호
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• pp.1-8
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• 2007

The Anyang River which located in an urban area near Seoul had been managed focusing on supplying home and industrial water and preventing floods, coping with rapid industrialization and urbanization. Consequently, it was changed into a deadly river during 25 years. Its channel was straightened by concrete and water quality deteriorated to BOD 190mg/l. In addition, water quantity has been rapidly decreased and has been drying up. Also, as the river ecosystem, landscape, water-friendly function, and so forth were seriously deteriorated, people turn away from the urban river. From 2001, the master plan under the 10-year has been actively carried out centering on the preceding items, which are healthy river in which fishes inhabit, safe river free from floods and droughts, and pleasant river where citizens visit. As a result, its water quality was remarkably improved by BOD 5mg/l in 2005 and some upper zones were improved enough to allow people to swim. Moreover, various animals including fish and birds gather around the river. Now, the 'Anyang River Restoration Project' is recognized as the first comprehensive and systematic nature-friendly urban river improvement in Korea.

• Journal of Forest and Environmental Science
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• 제33권1호
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• pp.1-7
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• 2017

In the present exploration we identified perception of forest dependent communities in relation to impact of climate change on forest ecosystem in and around Chilapatta reserve forest in northern part of West Bengal, India. Purposive sampling method was used for selection of area and random sampling method was used for selection of respondent. The data collection in this study was through questionnaire based personal in-depth interviews. Almost all the respondents (94%) were farmers and rest had occupation other than farming. Almost all the respondents perceived negative impact of climate change on forest though the level of perception varies from very low to medium (0.23-0.52) based on average perception score after assigning score to individual statements. The level of perception on impact of climate change on forest ecology and forest flora of the community is low and very low as the average perception score is 0.39 and 0.23, respectively while, it is medium (0.52) for forest fauna. Alternately their perception on decreased stream/river flow and quick drying of seasonal streams or water bodies is based on their livelihood experience as they depend on these for their domestic and irrigation water use and fish catch for family diet.

• 동의생리병리학회지
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• 제18권6호
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• pp.1569-1574
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• 2004

A general review is made on Insamyangwi-tang(인삼양위탕). Following conclusions are drawn from the clinical cases of Insamyangwi-tang in Hyungsang medicine. Insamyangwi-tang is composed of four different prescriptions of Huisaeng-san, Sakoonja-tang, Eajin-tang and Pyungwi-san. Huisaeng-tang is usually prescribed for the intestinal convulsion. Sakoonja-tang for the deficiency of Ki. Eajintang for retention of phlegm, Insamyangwi-tang is effective in strengthening the spleen, drying the dampness, warming the middle-warmer to stop vomiting, regulating the flow of Ki, and eliminating phlegm. Insamyangwi-tang is applicable to malaria caused by cold, intestinal convulsion, abdominal mass, edema, tympanites, Yin syndrome of exogenous febrile disease, distension, lack of appetite, stomachache, and diarrhea. Persons with the following characteristic in Hyungsang are more susceptible to Insamyangwi-tang ; Jung type, Hyul type, fish type, Taium meridian type, white fat damp constitution, person with big mouth, and woman rather than man.

• 수산경영론집
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• 제49권1호
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• pp.37-50
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• 2018

The purpoose of this paper is to analyze the relative effciency of dreid laver processing companies in Korea and provide the development direction and improvement plan for the dried laver industry. Data on 76 dried laver processing companies were selected as the subjects for Dea. As a result of Dea, the average efficiency rate is shown that the technical efficiency is 84.90%, the pure technical efficiency is 93.83%, and the scale efficiency is 86.65%. and based on BCC results 38 companies are relatively efficient. comparing pure technical efficiency and scale efficiency, it showed that inefficiencies caused by scale of the company was greater than inefficiencies caused by the scale of technical matter. It implies that expanding the size is essential for achieving high-efficiency of dried laver processing company. In the inefficiency factor analysis, the result reveals that unstable supply of raw materials, quality management, capital flexibility and distribution ability influence the efficiency of laver processing company.

• 한국수산과학회지
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• 제53권3호
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• pp.403-416
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• 2020

The purpose of this study was to evaluate the food functional properties and in vitro bioactivity of vacuum freeze-dried fish roe concentrates (FRCs) prepared from Alaska pollock Theragra chalcogramma (AP), bastard halibut Paralichthys olivaceus (BH) and skipjack tuna Katsuwonus pelamis (ST). All three species showed better buffering capacity on the alkaline side (pH 10-12) than on the acidic side. The water-holding capacities of the FRCs were 3.5, 8.5 and 4.2 g/g protein for AP, BH and ST, respectively, and were significantly higher than that of commercial egg white. The protein solubilities of the FRCs were 42.5% (AP), 50.0% (BH) and 13.9% (ST). The foaming capacities of the FRCs were not significantly different among the species (128.0% for AP, 128.3% for BH, and 143.3% for ST; P>0.05), and their foam stability was maintained at 53.0-74.2% for 60 minutes. The oil-in-water emulsifying activity indexes of AP and BH (19.5 and 20.2 ㎡/g protein, respectively) were significantly superior to that of ST (P<0.05). The 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis-3-ethylbenzothia-zoline-6-sulfonic acid radical-scavenging activities (IC₅₀, mg/mL) of the FRCs were in the ranges of 1.05-3.26 and 0.13-0.18 mg/mL, respectively, and the angiotensin I converting enzyme inhibitory activity was in the range of 0.97-1.89 mg/mL.

• 한국어류학회지
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• 제19권2호
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• pp.83-87
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• 2007

어류 에드워드감염증에 대한 예방 재조합 ghost 백신을 개발하기 위한 연구의 일환으로 어류 병원성 세균인 Edwardsiella trada를 대상으로 플라스미드 형질전환을 실시하고 형질전환 안정성을 평가하였으며, 형질 도입된 재조합 ghost 세균의 E-lysis 유전자 발현을 분석하였다. E. tarda를 대상으로 한 ghost 유도는 대장균에 비해 상대적으로 장시간의 반응 시간이 요구되며 lysis의 개시가 지연된 점을 고려 시 발현된 E protein의 용해 능력 또는 E-gene의 전사발현 양이 E. tarda에서 다소 약화되는 것으로 나타났다. 그러나 대장균에 비해 ghost 유도 속도가 다소 낮음에도 불구하고 반응이 완성되었을 시점에서의 E. tarda의 ghost 효율은 대장균과 전혀 차이가 없이 99.99% 이상의 유도효율을 나타내었다.

• 한국식품영양학회지
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• 제14권5호
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• pp.441-445
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• 2001

Probiotics를 개발하기 위하여 저온성 및 내염성의 특성을 갖는 균주를 김치로부터 분리하였다. 분리한 3종의 균주를 동정한 결과 MGl9는 Lactobacillus brevis, MG89는 Enterococcus faecium, MG208은 Lactobacillus plantarum으로 확인되었다. 분리된 3종의 균주에 대한 동결건조 보호제 시험을 한 결과 MGl9는 10% skim milk + l% soluble starch에서 71.4%로 생존율이 가장 높았고 lactose와 mellezitose 에서도 60% 이상의 생존율을 나타냈다. MG89는 solbitol에서 76.2%로 생존율이 가장 높았고 sucrose, xylitol, mannitol 등에서도 66% 이상의 생존율을 나타내었다. MG208은 fructose에서 64.7%의 생존율을 보였다 인공위액에서의 균 생존율을 시험한 결과 lactose, mellezitose, hlycogen, mannose, xylose 등에서70% 정도의 우수한 생존율을 보였다. 이러한 결과로부터 본시험에 사용된 동결건조 보호제 가운데 몇몇은 유산균의 종류에 따라 다르지만 동결건조제품의 제조나 사료첨가제로 제조시 산업적인 이용이 가능할 것으로 사료된다.

• 한국수산과학회지
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• 제49권6호
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• pp.766-771
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• 2016

The pacific oyster Crassostrea gigas has a desirable taste and flavor that differs from those of other fish and shellfish. In order to develop a high value-added product from individually quick-frozen oyster extract (IQFOE), we prepared an oyster granular flavor seasoning (OGS) from IQFOE and characterized its qualities. The OGS was prepared by granular molding and fluidized bed drying with inosine monophosphate (IMP, 0.1%), yeast extract powder (1.4%), tangle extract powder (0.6%), monosodium glutamate (MSG, 5.0%), microcrystalline cellulose (0.6%), lactose (27.5%), salt (33.0%), spray-dried IQFOE (22.5%) as a powdered materials, and IQFOE ($Brix\;25^{\circ}$, 7.0%), soy sauce (0.4%) and water (1.7%) as a liquid materials. The moisture, crude protein, pH and salinity of the OGS were 3.4%, 12.5%, 6.50 and 32.0%, respectively. Especially, the OGS revealed very higher amino-N content (1,856.0 mg/100 g) than that (1,291.2-1,610.2 mg/100 g) of other commercial flavor seasonings. In taste-active compounds, free amino acid contents was 1,359.0 mg/100 g, and major ones were glutamic acid, taurine, hydroxyproline, glycine, lysine, phosphoserine, proline in order. And OGS showed good organoleptic qualities for taste, odor and general preference compared with commercial flavor seasonings on a local market.