• Journal of the Korean Society of Costume
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• v.44
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• pp.19-36
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• 1999

A military uniform has two basic characters. One is functionality for field warfare and the other is decorativeness to express dignity and power to maintain systematic organization. For these purposes, the military uniform is maximizing its effects on functionality and decorativeness on each aspects of material, color, dignity, item, military ornaments and accessories. During wartime, the military uniform improved its functionality and gave much influence on normal clothing at the same time either directly or indirectly. Military look became more diverse. In a mood for the end of century and inflated material civilization, and with nostalgia for the fast, mixed styles of fast, presents and future have come out in variety. In Street Fashion, there are many alternative trends to meet diverse desires of teenagers, and the military look has been steadily favored. The functionality and the decorativeness of military look would have met fashion sense and taste of younger generations pretty well. First, teenagers are active, and the practical materials and functional designs of military style applied to their clothes. Second, they prefer challenging and creative styles, and the decorative elements of military clothing for the colors, patterns, accessories have been applied to they clothing. We may need to understand their culture and emotion more closely and help them enjoy sound and beautiful clothing culture. The military uniform adapted itself to natural and social environments and has been developed and improved, which made that possible.

• The Research Journal of the Costume Culture
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• v.14 no.2
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• pp.220-233
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• 2006

The purpose of this study is to reviews the Chinesm expressed in the modern fashion world after the year 2000, and underlines the characteristics of Chinesm, as the Chinese fashion market is getting bigger and becomes the cynosure of the world. The method of this study is by research on precedence as well as related researches in Korean and foreign books. The results were as follows. First, the Chinesm recreates the historic motive which is the traditional costume, ornaments, or make-up etc. to maintain the harmony between the modernity and the past, preventing from following or mimicking. Second, the Chinesm expresses the combinational and harmonious manner with the combined image on the Chinese original symbolic factors mixing with the foreign spatial-temporal elements, the various styles of wear and decoration, and the different images to have the natural or equivocal relationship with one another. Third, The Chinesm magnifies the feminine atmosphere to express the sensual image by using effectively the traditional design factors, which is tight silhouette, coverture, and exposure. Fourth, the Chinesm professes the pro-naturalism embracing the human without conflicting with the human nature. It seems possible on the new value mixed with colors, materials, or patterns, etc.

• Journal of the Korean Society of Food Culture
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• v.18 no.6
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• pp.584-591
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• 2003

The objective of this study is to develope natural and economical Naengmyun broth using stock prepared with chicken heads. Proper mixing ratio of chicken head stock and chicken breast broth was determined through the sensory evaluation. In order to find out the attributes of chicken head-chicken breast broth(CH-CB broth), chicken breast broth and beef brisket(BB) broth were mixed to the chicken head stock and compared the preference and chemical elements between the broths were compared. The appropriate mixing ratio for reinforcing the meat broth and savory flavor, of was determined to 3:7(w:w). The comparison of CH-CB broth's and CH-BB broth's elements showed that the amount of crude protein and ash was the same and, in the case of crude lipid, CH-BB broth had 0.01% more than CH-CB broth. In the case of the total amount of free amino acids, CH-CB broth had 1.6 times more than CH-BB broth. A survey with 50 consumers showed that was prefered between CH-CB broth and CH-BB broth. CH-CB broth with significance.

• Journal of the Korean Society of Food Culture
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• v.34 no.3
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• pp.361-368
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• 2019

The purpose of this study was to establish the best optimized extraction condition for the optimal development of fresh maca beverage using low temperature extraction and enzyme treatment. Low temperatures were applied to prevent heat-related nutritional loss during the extraction process. Best extraction conditions were investigated based on the ratio of maca to water, the ratio of enzymes, extraction temperature and time, and agitation. The optimal enzyme conditions were also examined after the treatment of cellulase:pectinase mixture to maintain the original color and flavor, as well as to increase the extraction yield. When cellulase:pectinase was 1:1, the extraction rate ranged from 77.84 to 79.29%. In addition, the best extraction rate was found when maca was mixed with twice volume of water and incubated at $45^{\circ}C$ ($84.05{\pm}0.32%$) with 90 rpm ($87.13{\pm}0.46%$) agitation for 3 hours ($84.73{\pm}0.29%$). Furthermore, sensory evaluation showed a high score in flavor, sweetness, and overall acceptability after adding 3% jujube concentrate into a fresh maca beverage.

• Journal of Microbiology and Biotechnology
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• v.14 no.2
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• pp.284-289
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• 2004

A PCR assay for the rapid detection of Vibrio vulnificus strains was developed using a virulence gene for elastase found in various Vibrio species. The DNA sequences in the elastase gene facilitated the identification of a species-specific probe for pathogenic V. vulnificus strains from both clinical and environmental sources. Using an elastase gene-based PCR reaction, a species-specific 507-bp PCR product was visualized by agarose gel electrophoresis. Three different DNA extraction methods were then compared to improve the simplicity and rapidity of detection. A PCR assay using the conventional DNA extraction or boiling method was able to detect as few as 25 V. vulnificus cells, making the detection limits at least 1-log-scale lower than that for the EDT A-treated DNA extraction method. In particular, the boiling method, which does not require purification of the chromosomal DNA, was very effective in terms of simple and rapid detection. Meanwhile, the detection limit in a mixed bacterial culture that included other bacteria, such as Escherichia coli or Bacillus subtilis, was two V. vulnificus cells, which was 1-log-scale lower than that for the control. Accordingly, when coupled with a new DNA extraction method, the elastase gene-based PCR can provide a rapid, specific, and sensitive method for identifying V. vulnificus in clinical and environmental samples.

• International Journal of Clinical Preventive Dentistry
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• v.14 no.4
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• pp.216-221
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• 2018

Objective: In this study, we tried to investigate the antimicrobial activity of natural herbaceous plant-derived essential oils against oral disease-causing bacterial strains and establish the scientific evidences to apply them to the dentifrice, mouthwash, and other uses. Methods: We used the disk diffusion method with 23 types of 100% natural essential oils to verify the antimicrobial effect against Streptococcus mutans, Porphyromonas gingivalis, and Lactobacillus rhamnosus. After adhering to the surface of the plate culture medium, $20{\mu}l$ of the essential oil was prepared, and the diameter of the transparent ring was measured after incubation for 24 hours. All the experiments were repeated three times. Results: Among 23 types of oils, 13 were effective against all three strains: myrrh, ginger, basil, carrot seed, tea tree, patchouli, ylang ylang, cypress, lemongrass, cinnamon, peppermint, lavender, and eucalryptus. Seventeen oils were effective against S. mutans, and myrrh, basil, and carrot seed showed high antimicrobial activity. Eighteen oils were effective against P. gingivalis, and tea tree, carrot seed, and cinnamons showed high antimicrobial activity. Sixteen oils were effective against L. rhamnosus, and carrot seed and peppermint cinnamon showed high antimicrobial activity. Conclusion: Consequently, 13 essential oils showed the antimicrobial activity against three bacterial strains, which indicates these essential oils might be used as the effective materials to suppress the growth of oral-disease inducing microorganisms. Moreover, essential oils that have been analyzed activities in this study will be mixed up within the constant range and analyzed their antimicrobial effects to examine the synergistic activity among them.

• Journal of Microbiology
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• v.35 no.4
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• pp.284-289
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• 1997

A Gram (-), rod-shaped bacterium $2.3{\sim}2.8{\times}0.45{\mu}m$ in size which exhibited growth-inhibiting effects against a cyanobacterium (Anabaena cylindrica) was isolated from Daechung Dam Reservoir. This isolate was identified as Moraxella sp. and designated Moracella sp. CK-1. Hollow zones formed around bacterial colonies on the cyanobacterial lawn. In a mixed-culture of A. cylindrica and the isolate, each microorganism grew inverse-proportionally, and the cyanobacterial vegetative cells completely disappeared within 24 hours. On treatment with Moraxella sp. CK-1, cell walls of A. cylindrica disappeared, but sheathes remained in a more electron dense form. The unit membrane such as thylakoidal membrane was stable to bacterial lysing activity. This bacterium showed a broad action spectrum against cyanobacteria. The growth-inhibiting activity of Moracella sp. CK-1 against A. cylindrica is believed to be performed through the excretion of active substances.

• ALGAE
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• v.18 no.4
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• pp.355-360
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• 2003

A Gram (-), rod-shaped bacterium in size of 1.6-2.8 $\times$ 0.4 μm was isolated from a eutrophic reservoir, which exhibited growth-inhibiting effect against a bluegreen alga (Anabaena cylindrica). This isolate showed positive reactions for catalase and oxidase, and optimal conditions of 35-40°C and pH 9.0. This isolate was designated AC-1 in this manuscript. In a mixed-culture of A. cylindrica and AC-1, their growth patterns were inversely correlated and the bluegreen algal vegetative cells completely disappeared within 24-36 hours. AC-1 showed similar lytic activity in natural water as in an artificial medium. The lytic activity of AC-1 was dependent on the photosynthetic activity of A. cylindrica. When observed under phase contrast microscope, the isolate lysed vegetative cells of A. cylindrica in scattered state in a liquid medium, whereas heterocysts have not been lysed.

• Korean Journal of Microbiology
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• v.22 no.2
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• pp.97-101
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• 1984

To investigate the biodegradation pattern of rice straw, mainly composed of cellulose, hemicellulose and lignin components, by the isolate stran Bacillus subtilis $DO_4$, the change of cell population was observed on CMC (carboxymethyl cellulose), larch wood xylan and lignosulfonate as a carbon source respectively. Also, the transition pattern of enzyme activities of cellulase and xylanase and lignin contents was measured on rice straw and mixed substrate according to growth. The results in these experiments revealed that xylanase activity was first appeared and cellulase activity in the next, while lignin component was almost not changed through the culture period.

• The Korean Journal of Mycology
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• v.40 no.1
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• pp.49-53
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• 2012

Hot-water extracted natural media were made from raw materials for mycelial culture of Pleurotus eryngii. Poplar sawdust, wheat bran and rice bran were used as substrates for hot water extraction. The mixed substrates of poplar sawdust, wheat bran, and rice bran with 50 : 20 : 30 (v/v/v, PWR523) and 50 : 30 : 20 (v/v/v, PWR532) were optimal for mycelial growth of P. eryngii, respectively. The hot-water extracted natural media from PWR523 and PWR532 showed a rapid mycelial growth and spawn running compared to PDA. There was no significant difference in mushroom yield when the mycelium grown on the hot-water extracted natural media was used as the inoculum source for producing fruit body.