• Journal of English Language & Literature
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• v.55 no.2
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• pp.293-314
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• 2009

Leslie Marmon Silko's Storyteller does not belong to a typical category of books, for it looks more like a family album with photographs, poems and Pueblo narratives as well as short stories authored by her. This 'book' without any chapters defies a traditional concept of books we are familiar with. In addition to refusing to be labelled as a conventional book, I argue, Storyteller defies the tradition of Western personal writing in that it shows the collective power of stories. That is, stories have the collective power which is impersonal beyond personal, internalized identity. It does not mean, however, the collective power comes from groups rather than individuals. It is not the conventional opposition of group and individual but that of group and collectiveness that matters here. I draw a distinction between group and collectiveness on the ground that the former actually groups individuals into categories with which individuals identify themselves. It is not group but collectiveness where stories find their power. "Storyteller," the first of eight short stories in the book, tells the story of an unnamed protagonist, a Yupik Eskimo girl, who takes revenge of her parents who died after drinking poisoned alcohol sold by a white storeman. There are four layers of stories in this short story. The first one is the old man's story of a blue glacier bear; the second one is a revenge story of the Yupik girl; the third one is a story told by the girl to the attorney after being arrested for the death of a storeman. And the final one is the story told to us by Silko, entitled "Storyteller." Although the structure of story within story resembles a technique of metafiction at a glance, it surely is a characteristic of Pueblo narratives in general, according to Silko. This kind of stories within stories refers to the collective power of story which, like a spider's web with many little threads radiating from the center and crisscrossing one another, is also a characteristic of stories on the Web today.

• Korean Journal of Forensic Psychology
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• v.12 no.3
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• pp.323-341
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• 2021

This study examined public perceptions of the reasons underlying sentence reduction for defendants convicted of sex crimes against persons with intellectual disability. An online survey was conducted among 522 adults in South Korea. Respondent endorsement of 20 reasons underlying sentence reduction, which were embedded within the respective rulings, and the perceived appropriateness of statutory sentence for the crimes committed were assessed. The results showed that most respondents endorsed the sentence; moreover, those who disagreed underscored the need for more severe punishment. Almost all the respondents perceived the following reasons and explanations unfavorably: impulsiveness caused by sexual arousal or alcohol consumption; an accidental occurrence; and personal characteristics such as defendant age, health condition, socioeconomic status, developmental history, and family background. However, there was a relative agreement in that the damage caused by the incident was relatively minor, or the defendant's reflection and attitude to recover the damage were used as reasons for the reduction. Differences in respondent perceptions of the reasons underlying sentence reduction as a function of gender and educational background were relatively small. However, younger respondents held harsher attitudes toward sentence reduction. The present findings underscore the need to be mindful of victims' statements and the characteristics of persons with intellectual disability while sentencing.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.777-782
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• 2003

Response surface methodology (RSM) was used to monitor the characteristics of ethanol extracts from Hericium erinaceus. A central composite design was applied to investigate the effects of independent variables, ethanol concentration $(X_1)$, and sample ratio $(X_2)$ on dependent variables, soluble solid $(Y_1)$, total phenols $(Y_2)$, crude protein $(Y_3)$, electron donating ability $(Y_4)$, and browning color $(Y_5)$ of the extracts. As the sample ratio increased, the soluble solid content increased. Ethanol concentration played a minor role. Total phenols and crude protein increased with sample ratio. Sample ratio had a greater effect than alcohol concentration in the extraction of soluble solid, total phenols, crude protein, and browning color, with an exception of electron donating ability. The optimum ranges at 2 hr extraction was $3.9{\sim}5.0\;g/l00\;mL$ in sample ratio and $36{\sim}52%$ in ethanol concentration. Predicted values at the optimized conditions were acceptable when compared to experimental values.

• Korean Journal of Food Science and Technology
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• v.21 no.5
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• pp.624-632
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• 1989

Lipids of Liza carinata roe were extracted and separated into detailed lipid classes by column chromatography. About 57-62% of the total lipids consisted of wax esters in which saturated and unsaturated fatty alcohols combined with fatty acids with up to six double bonds. Between the even-numbered wax ester peaks in gas-liquid chromatography, ones with odd chain lengths such as C31, C33 and C35 were eluted in appreciable amounts. Isomers composed of different fatty acids and alcohols at a given chain length were not resolved on 1.5% OV-17 column. The principal component of wax esters in sample A were C32, C34 and C30 (45.0%, 19.2%, and 12.2%), followed by C36 and C38 length (9.5% and 4.7%), while those in sample B were mainly occupied by C34, C32 and C36 length (36.3%, 31.4% and 14.5%) with minor components C30 and C38 length (5.2%, and 3.4%). The wax esters were not a random combination of constituent fatty acids and alcohols. With increase in boiling temperature the wax esters increased slightly in viscosity over the unboiled, showing a tendency toward randomness, and finally were completely randomized at $360^{\circ}C$ for 40 minutes. The enzymes involved in wax ester biosynthesis seemed to have high selectivity for chain length of fatty acids and alcohols.

• Journal of Genetic Medicine
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• v.14 no.1
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• pp.8-17
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• 2017

Purpose: Pulse wave velocity (PWV) is an indicator of arterial stiffness, and is considered a marker of vascular damage. However, a genome-wide association study analyzing single nucleotide polymorphisms (SNPs) associated with brachial-ankle PWV (baPWV) has not been conducted in healthy populations. We performed this study to identify SNPs associated with baPWV in healthy populations in Korea. Materials and Methods: Genomic SNPs data for 2,407 individuals from three sites were analyzed as part of the Korean Genomic Epidemiologic Study. Without replication samples, we performed multivariable analysis as a post hoc analysis to verify the findings in site adjusted analysis. Healthy subjects aged between 40 and 70 years without self-reported history or diagnosis of hypertension, diabetes, hyperlipidemia, heart disease, cerebrovascular disease and cancer were included. We excluded subjects with a creatinine level >1.4 mg/dL (men) and 1.2 mg/dL (women). Results: In the site-adjusted association analysis, significant associations (P<$5{\times}10^{-8}$) with baPWV were detected for only 5 SNPs with low minor allele frequency. In multivariable analysis adjusted by age, sex, height, body mass index, mean arterial pressure, site, smoking, alcohol, and exercise, 11 SNPs were found to be associated (P<$5{\times}10^{-8}$) with baPWV. The 5 SNPs (P<$5{\times}10^{-8}$) linked to three genes (OPCML, PRR35 and RAB40C) were common between site-adjusted analysis and multivariable analysis. However, meta-analysis of the result from three sites for the 11 SNPs showed no significant associations. Conclusion: Using the recent standard for genome-wide association study, we did not find any evidence of significant association signals with baPWV.

• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.56-62
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• 2010

Quality characteristics such as alcohol, acid, and sugar contents of takju brewing mashes prepared using several yeasts were investigated during 12-days of fermentation. Among the yeasts examined, S. cerevisiae led to the highest level of ethanol (10.2-13.4%) and total minor alcohols (0.729-0.831 mg/mL). Regardless of the yeasts used, the acidity showed drastic changes (pH from 3.4-4.2 down to 2.4-2.7) during the first 2 days, and displayed negligible changes from day 4. The total acid contents rapidly increased to the first 4 days of fermentation and leveled off from 4 to the end of fermentation period. The common organic acid components were lactic, succinic and acetic acids. The total and reducing sugar contents varied depending on the yeasts used, with mashes prepared using S. coreanus and S. rouxii producing the maximum total sugar contents (5.43-5.5%) at the end of fermentation. The reducing sugar showed its maximum (7.53-14.89%) at day 2, after which it decreased to its minimum levels (3.04-4.52%). The common free sugar components were glucose and fructose, while S. ellipsoideus led to a higher free sugar level (0.35-5.29%).

• Microbiology and Biotechnology Letters
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• v.35 no.3
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• pp.238-244
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• 2007

To identify the useful biological activities and the superiority in quality of Korean traditional liquors, we prepared the alcohol-free concentrates from different types of commercial traditional liquors, Takju ($T1{\sim}T3$), Yakju/Cheongju ($Y-1{\sim}Y-5$), Fruit wine (F-1) and Soju (S-1, S-2), respectively. We investigate their compositions as well as antimicrobial, antioxidant, and anti-thrombosis activity. Among the 11 traditional liquors, Y-3, Y-4, Y-5 and F-1 showed higher total-polyphenol, total-flavonoids and reducing sugars than the others. The strong antibacterial and anti-thrombosis activities were identified in Y-3, Y-4, Y-5 and F-1, and a minor antioxidant activity was found in F-l. The antibacterial activity of the Y-3, Y-4, Y-5 and F-1 alcohol-free concentrates showed a broad-spectrum, and growth inhibition was found in gram-positive, gram-negative, and ampicillin-resistant bacteria. The sequential solvent fractionation of Y-3, Y-4, Y-5 and F-1, and following analysis showed that ethyl acetate fractions of Y-3, Y-4, Y-5 and F-1 possess strong antibacterial and anti-thrombosis activity. Especially, the ethyl acetate fractions of Y-3, Y-4 and F-1 showed superior anti-thrombosis activity compared than that of aspirin. Our results suggest that the useful substances are produced from substrates and edible plant added during the fermentation, and the Korean traditional liquors could be developed as strong antibacterial and anti-thrombosis agents.

• Journal of the Korean Society of Food Culture
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• v.2 no.1
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• pp.33-43
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• 1987

The cooking processes of Yackwa writen in 27 Korean books were reviewed. The changes of the names, shapes, materials and methods of dough, and the methods of frying, the materials and methods of soaking, garnishes were reviewed based on the historical literatures. 1. The changes of names of Yackwa were Yackwa, Kwajul, Chokwa and the shapes were bird, animal, round or cubic. The diameter was about 3.5cm, and thickness was from 0.5cm to 1.5cm. 2. The major ingredients of Yackwa were flour, honey, sesame oil and alcohol beverages. Sometimes, soybean powder and rice powder were used instead of flour, and chochung, sugar water, sugar syrup were used instead of honey. Sesame oil was usually used but salad oil were used occasionally. Usually pure liquor, distilled spirits, rice wine, cloudy and coarse rice wine, whisky were used as alcoholic ingredient and water was used at boiling state. Sesame and sesame salt, ginger and ginger juice, pepper powder, pine nuts powder, salt were used as minor ingredients. 3. Though the flour was kneaded extensively or gently, the latter was peculier since 1940. 4. The dough was fried in oil at $120{\sim}160^{\circ}C$ for $5{\sim}15$ minutes. at that time, The shape will be broken if temperature of oil is too low and too harden if temperature is too high. 5. Fried dough was soaked in honey before 1940, but thereafter other sweeteners, such as chochung, syrup were also used. Ginger juice, dried ginger, citron juice were used for flavor. 6. For enhancing the flavor and softening excess oil was removed from the fried Yackwa, and then it was soaked in honey. 7. The garnishes of Yackwa were pine nuts powder, cinnamon powder, sugar, etc.