• Journal of the Korean Society of Food Culture
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• v.4 no.1
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• pp.59-69
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• 1989

As for the Japanese dietary style and dietary equipments, many are regarded, with the rice plant imported, as the influence of China and Korea, while traditional culture has recently changed in Japanese and Korean urban lives because of the increase of nuclear families and modernization of lives. Of 1,244 junior high school students of boys and girls in Tokyo and Seoul, we investigated the present situations of the employment of dining equipments October to November, 1987. The results obtained are as follows. More cases that each member of a family had his or her own dining equipment were found in Japan. The frequency of using chopsticks was high in both countries. Korean children, having no struggles, handled chopsticks better than Japanese children. As for the dishing-up of sidedishes, more than half of Japanese used their individual plates, while in Korean families they used whole dishes. As for the employment of dining equipments, Japanese people have established their own style because of the national character of delicacy and finicality. This kind of traditional habits were found much more in extended families than in nuclear families. In Korea, the traditional spirit and the broad-minded characteristics cherished in the continental circumstances were manifested in the employment of dining equipments and their strong national character will not easily accept the wave of modernization.

• Journal of Microbiology and Biotechnology
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• v.31 no.12
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• pp.1624-1631
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• 2021

Prodigiosin as a high-valued compound, which is a microbial secondary metabolite, has the potential for antioxidant and anticancer effects. However, the large-scale production of functionally active Hahella chejuensis-derived prodigiosin by fermentation in a cost-effective manner has yet to be achieved. In the present study, we established carbon source-optimized medium conditions, as well as a procedure for producing prodigiosin by fermentation by culturing H. chejuensis using 10 L and 200 L bioreactors. Our results showed that prodigiosin productivity using 250 ml flasks was higher in the presence of glucose than other carbon sources, including mannose, sucrose, galactose, and fructose, and could be scaled up to 10 L and 200 L batches. Productivity in the glucose (2.5 g/l) culture while maintaining the medium at pH 6.89 during 10 days of cultivation in the 200 L bioreactor was measured and increased more than productivity in the basal culture medium in the absence of glucose. Prodigiosin production from 10 L and 200 L fermentation cultures of H. chejuensis was confirmed by high-performance liquid chromatography (HPLC) and liquid chromatography-mass spectrometry (LC-MS) analyses for more accurate identification. Finally, the anticancer activity of crude extracted prodigiosin against human cancerous leukemia THP-1 cells was evaluated and confirmed at various concentrations. Conclusively, we demonstrate that culture conditions for H. chejuensis using a bioreactor with various parameters and ethanol-based extraction procedures were optimized to mass-produce the marine bacterium-derived high purity prodigiosin associated with anti-cancer activity.

• The Journal of the Convergence on Culture Technology
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• v.9 no.5
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• pp.111-117
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• 2023

The aim of this study is to present a practical teaching plan for liberal arts English classes that target foreign students. Foreign learners who do not have Korean language proficiency at the university level may struggle to understand the contents of liberal arts classes conducted by Korean language professors. In this study, six topics were selected (K-culture, Online game, Harry Potter, Disney, Marvel, DC) and topic-centered participatory class activities using various media were developed. A questionnaire was conducted to analyze learners' attitudes toward and perceptions regarding topic-oriented classes. It showed that learners' satisfaction with topic-based classes was high (75%), and the reasons for this high level of satisfaction were the instructors' caring attitudes, the comfortable class atmosphere, and the fun learners had in class. Learners also reported high satisfaction with various participatory class activities (81.9%), citing the learning benefits, their increased interest and motivation, and the efficiency of participatory classes. As globalization continues to increase the number of foreign students in South Korea, the need to develop realistic class plans and various class activities that are suitable for them is becoming more and more urgent.

• Journal of the Korean Society for information Management
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• v.26 no.3
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• pp.213-237
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• 2009

Local culture is a cultural heritage that has come down from generation to generation in the natural environment of a region. It includes history, tradition, natural features, art, and historic relics. The Academy of Korean Studies has complied "The Encyclopedia of Korean Local Culture" using those local culture contents. Local culture content shave the features of documentary, such as authenticating the source, and managing hierarchy structure. Thus, to deal with local culture contents, a "circular knowledge information management system" is sought for that helps basic, fragmentary, and high-level information to circulate to create new knowledge information within the system. A user of this circular knowledge information management system is able not only to collect data directly in it, but also to fetch data from other database. Besides, processing the collected data helps to create new knowledge information. But, it's very difficult to sustain the features of the original hierarchy bearing meaning contained in the various kinds of local culture contents when building a new database. Moreover, this kind of work needs many times of correction over a long period of time. Therefore, a system in which compilation, correction, and service can be done simultaneously is needed. Therefore, in this study, focusing on the case of "The Encyclopedia of Korean Local Culture", I propose a XML-based digital compilation management system that can express hierarchy information and sustain the semantic features of the local culture contents containing lots of ancient documents, and introduce the expanded functions developed to manage contents in the system.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.30 no.2
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• pp.100-107
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• 2004

Schwann cell, one of important components of peripheral nervous system, interact with neurons to mutually support the growth and replication of embryonal nerves and to maintain the different functions of adult nerves. The Ara-C, known as an antimitotic agent, have been used to have high effectiveness in eliminating fibroblasts during Schwann cell culture period. This enrichment effect is also known to be cummulative with each successive pulse of Ara-C applied and is due to a progressive loss of fibroblasts. But the cytotoxicity by Ara-C is also cummulative and noticeable over the period. To determine the most effective application time and interval of Ara-C in the Schwann cell culture, we observed the Schwann cell purity and density with the Ara-C treatment in plain and three-dimensional culture from dorsal root ganglion of new born rat. By culturing dispersed dorsal root ganglia, we can repeatedly generate homogenous Schwann cells, and cellular morphology and cell count with mean percentages were evaluated in the plain culture dishes and in the immunostainings of S-100 and GFAP in the three-dimensional culture. The Ara-C treated cultures showed a higher Schwann cell percentage ($31.0%{\pm}8.09%$ in P4 group to $65.5%{\pm}24.08%$ in P2 group), compared with that obtained in the abscence of Ara-C ($17.6%{\pm}6.03%$) in the plain culture after 2 weeks. And in the three-dimensional culture, S-100 positive cells increased to $56.22%{\pm}0.67%$ and GFAP positive cells to $66.46%{\pm}1.83%$ in G2 group (p<0.05), higher yield than other groups with Ara-C application. Therefore, we concluded that the Ara-C treatment is effective for the proliferation of Schwann cells contrast to the fibroblasts in vitro culture, and the first application after 24 hours from cell harvesting and subsequent 2 pulse treatment (P2 group in plain culture and G2 group in three-dimensional culture) was more effective than other application protocols.

• Journal of Plant Biotechnology
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• v.35 no.1
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• pp.75-80
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• 2008

In vitro culture of shoot tip of garlic (Allium sativium L. cv. Seosan) was carried out to find medium condition of the induction of multiple shoots and bulbing for muliproduction of virus-free seed bulbs. For this work, tank culture was introduced. In shoot tip culture on MS solid medium the induction of multiple shoots and bulbing were better by adding 3% sucrose than 8%. Supplementation with 2mg/L 2ip and 0.2 mg/L IAA in this medium was effective. Three point three shoots including 2.7 bulbs were formed from a shoot tip after cultivation for 30 days on this medium. Bulbing of garlic in liquid culture with plastic water tank of 20L supplied air at the side of the lower part was better by adding 3% sucrose than 8% by subculture for 45 days with shoots obtained from shoot tip culture for 30 days on soid MS medium. Shoot growth was vigorous at 3% sucrose however bulb growth was more effective on the medium of 8% sucrose. Because of the effectiveness on solid medium added 3% sucrose, 2 mg/L 2ip and 0.2 mg/L IAA for initial production of multi-shoot in stem tip culture and the effectiveness in liquid culture with water tank for growth of bulbs, the method of two-step culture could be introduced for the multiple production of seed bulb of high quality. It was more desirable by supply of 0.2 mg/L BA and 0.02 mg/L NAA at tank culture time. But growth of the bulbs became poor by increasing concentration of NAA of the medium.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.32 no.1
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• pp.42-51
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• 2006

Schwann cell, one of important components of peripheral nervous system, interact with neurons to mutually support the growth and replication of embryonal nerves and to maintain the different functions of adult nerves. The Ara-C, known as an antimitotic agent, have been used to have high effectiveness in eliminating fibroblasts during Schwann cell culture period. This enrichment effect is also known to be cummulative with each successive pulse of Ara-C applied and is due to a progressive loss of fibroblasts. But the cytotoxicity by Ara-C is also cummulative and noticeable over the period. To determine the most effective application time and interval of Ara-C in the Schwann cell culture, we observed the Schwann cell purity and density with the Ara-C treatment in plain and three-dimensional culture from dorsal root ganglion of new born rat. By culturing dispersed dorsal root ganglia, we can repeatedly generate homogenous Schwann cells, and cellular morphology and cell count with mean percentages were evaluated in the plain culture dishes and in the immunostainings of S-100 and GFAP in the three-dimensional culture. The Ara-C treated cultures showed a higher Schwann cell percentage (31.0%${\pm}$8.09% in P4 group to 65.5%${\pm}$24.08% in P2 group), compared with that obtained in the abscence of Ara-C (17.6%${\pm}$6.03%) in the plain culture after 2 weeks. And in the three-dimensional culture, S-100 positive cells increased to 56.22%${\pm}$0.67% and GFAP positive cells to 66.46%${\pm}$1.83% in G2 group (p<0.05), higher yield than other groups with Ara-C application. Therefore, we concluded that the Ara-C treatment is effective for the proliferation of Schwann cells contrast to the fibroblasts in vitro culture, and the first application after 24 hours from cell harvesting and subsequent 2 pulse treatment (P2 group in plain culture and G2 group in three-dimensional culture) was more effective than other application protocols.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.4
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• pp.466-469
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• 1999

Cladocera are important food organism for seed production of finfishes. freshwater cladocera such as Daphnia and Moina are well known food organisms for the larval rearing of freshwater fishes and are easy for mass culture. However, mass culture technique for marine cladocera are not yet developed, The only mass produced food organisms available these days for the larval production of marine finfishes are rotifer and Artemia. An estuarine cladoceran, Diaphanosoma celebensis, has a high possibility of being used as a food organism for the larval rearing of marine finfishes because this species is much easier to mass culture than marine ones. Therefore many studies are needed for this species. In this study, the effects of the volumes of culture container, 40, 1,500 and 15,000 ml, on the stable production of this species were tested and results are as follow: The maximum densities of this species in each of the culture volumes were reached after 14 days in 40 ml, 12 days in 1,500 ml, and 21 days in 15,000 ml with values of 3.4 $\pm$ 0.4, 14.2 $\pm$ 2.1 and 2.5 $\pm$ 1.6 per ml, respectively. The relative population growth index (RPGI) was stable in the culture volume of 1,500 ml. Moreover, possible harvesting number(individual/ml/day) was much higher in the 1,500 ml container than the other culture volumes. Therefore, optimum culture volume among the tested volumes for mass production of this species was 1,500 ml.

• Journal of the Korean Society of Food Culture
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• v.16 no.3
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• pp.225-234
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• 2001

The purpose of this study was to know the conscious of eating habit of housewife. The data were collected from 250 housewives who were the age group of 20-60's in Sang-Ju. The survey was taken place from May to June in 2000. The result showed that there were significant differences in eating habit's consciousness according to housewife's age group: 1. As the age goes up, the housewife had less consideration herself when they purchased food and decided cooking method. 2. As the age goes down, the order in having meal was depended on conditions. But as the age goes up, they considered the order as important thing like followings; eating together, eating separately according to the sex, male first, senior first, housewives lastly. 3. The survey showed that there was distinction depending on sex in meal as age goes up. And The subject was conscious that the delicious and valuable meal served to male, senior and child before. 4. Regardless of senior, the consciousness for the skipping meal was high as the age goes down. 5. As the age goes up, female and seniors showed that leftover was not so good. 6. The consciousness that housewives were responsible for preparing the meal was high as the age goes up, but they had further difficulty in preparing meal as the age goes down. 7. In considering that male and senior should be participated in the kitchen work, they had high consciousness as the age goes down. 8. About role of cooking, the consciousness was hish in case of male as the age goes down, in case of female and housewife were high as the age goes up. 9. As the age goes up, The consciousness was high that Female must buy the food. 10. As the age goes up, they had high consciousness in considering that the meaning of meal was related to survival, that noodle and bread were not meal. And the consciousness about that eating out was not good for health was high as the age goes up.

• Journal of the Korean Society of Food Culture
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• v.12 no.1
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• pp.53-61
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• 1997

This study was carried out in order to investigate general characteristics, sugars and organic acids contents of Korean traditional soy sauce, and to find out possibility of high quality soy sauce production in a short period through high concentration soy sauce making. In this study, we prepared three different types of soy sauce, low concentration soy sauce (Chungjang), high concentration soy sauce and Kyupjang, high quality traditional Korean soy sauce. pH of soy sauce were $4.46{\sim}4.90$ and did not show difference among three samples. Titratable acidity, buffering power and total free acid content were the highest value in Kyupjang. Kyupjang showed the highest contents of salt and pure extract. As the ripening period increased, the salt content increased in Chungjang samples, but decreased in Kyupjang. Reducing sugar contents of Kyupjang, high concentration soy sauce and low concentration soy sauce were 1.13%, 0.76% and 0.53%, respectively. Free sugar in soy sauce were analyzed maltose, glucose, galactose and fructose. Total free sugar content was highest in high concentration soy sauce, however, contents of glucose and fructose were higher in Kyupjang than in Chungjang samples. Galactose was the main free sugar in Chungjang, but glucose was in Kyupjang. Among identified volatile organic acid, acetic acid was present in the highest concentration, and volatile organic acid content was highest in the high concentration soy sauce at 150 days. 20 nonvolatile organic acids were detected in Korean traditional soy sauce. Succinic acid, lactic acid and 2,5-pyridine dicarboxylic acid were the main nonvolatile organic acid in soy sauce.