• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.427-437
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• 2008

This study examined the ingredients and cooking methods of side dishes in "Chosunmusangsinsikyorijebub" during the year of 1924, approximately. In the recipe for Tang (Guk), there was much use of various parts of beef, fish, shellfish, vegetables, and mushrooms, and soybean paste, hot pepper paste, and soy sauce were used as seasonings. For Chootang and Byulchootang, cinnamon powder was added at the end of cooking. In foods such as Tang (Guk), Gigimi, Chigye, Chim, and steamed dishes, which were made of beef, pork, chicken, various fish, Chinese cabbage, and over ripened cucumbers, and thickened by adding buckwheat powder or wheat powder, the taste of the food was changed by controlling the gravy content. In the recipe for Gorim-Cho, ingredients such as beef, pork, chicken, and various fish were used, which were cooked in boiling water and soy sauce. Boiling or steaming were employed as the cooking methods for Baeksuk, where beef rib Baeksuk was seasoned with salt and fermented shrimp and then boiled. For porgy and herring Baeksuk, the internal organs of the fish were first removed, and then they were steamed with pine needles. Hoei incorporated the flesh of various meats, various beef organs, pork skin, and fish as ingredients, and different dipping sauces and pine nut powder were also used.

• Journal of the Korean Society of Food Culture
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• v.23 no.1
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• pp.10-17
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• 2008

The author examined the origins, the course and the period of introduction of 94 types of vegetables and fruits mainly used in Korea. Then, based on it, the author looks into the relationship between food culture in Korea and those in the Silk Road. Among the vegetables and fruits, 57 types are not originated from Korea 17 types of stem and leaf vegetables, 9 types of root and fruit vegetables. 7 types of fruits, 6 types of seed, 6 types of pomes, 2 types of berries and grapes, and 1 type of nut. Their origins are spread in Europe, Southwest and South Asia but interestingly, they are located near or along the Silk Road. Therefore, it can be presumed that the vegetables and fruits were introduced into Korea from its neighboring countries by way of the Silk Road even before the Three Koreas Period and they were eaten widely in the Joseon Dynasty. Thus, the Silk Road helped some of the vegetables and fruits used in Korea to be introduced into Korea and eventually, contributed to diversifying Korean food culture. The cultural exchange is not one-way but two-way communication and the cultural exchange through the Silk Road is no exception. It is certain that by way of the Silk Road, foods and recipes were introduced into Korea from other countries but at the same time, Korean foods and recipes were propagated to other countries. In the future, more researches and studies should be conducted to find out how the foods and recipes are exchanged among the countries by the way of the Silk Road.

• Journal of Microbiology and Biotechnology
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• v.33 no.10
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• pp.1299-1308
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• 2023

Carya cathayensis is an important economic nut tree that is endemic to eastern China. As such, outbreaks of root rot disease in C. cathayensis result in reduced yields and serious economic losses. Moreover, while soil bacterial communities play a crucial role in plant health and are associated with plant disease outbreaks, their diversity and composition in C. cathayensis are not clearly understood. In this study, Proteobacteria, Acidobacteria, and Actinobacteria were found to be the most dominant bacterial communities (accounting for approximately 80.32% of the total) in the root tissue, rhizosphere soil, and bulk soil of healthy C. cathayensis specimens. Further analysis revealed the abundance of genera belonging to Proteobacteria, namely, Acidibacter, Bradyrhizobium, Paraburkholderia, Sphaerotilus, and Steroidobacter, was higher in the root tissues of healthy C. cathayensis specimens than in those of diseased and dead trees. In addition, the abundance of four genera belonging to Actinobacteria, namely, Actinoallomurus, Actinomadura, Actinocrinis, and Gaiella, was significantly higher in the root tissues of healthy C. cathayensis specimens than in those of diseased and dead trees. Altogether, these results suggest that disruption in the balance of these bacterial communities may be associated with the development of root rot in C. cathayensis, and further, our study provides theoretical guidance for the isolation and control of pathogens and diseases related to this important tree species.

• FOCUS: LIFE SCIENCE
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• no.1
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• pp.2.1-2.6
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• 2024

This article provides detailed instructions for the correct installation, maintenance, and troubleshooting of capillary gas chromatography (GC) columns. It emphasizes the importance of proper installation to ensure optimal performance and longevity of the column. The document covers various aspects such as column trimming, installation, conditioning, testing, storage, and ferrule selection. The installation process involves ensuring that the heated zones of the GC are cool before placing the column cage in the column oven. It is essential to avoid sharp bends or stress on the capillary column during installation and to connect the front end of the column into the GC inlet at the recommended insertion distance. The document also provides guidance on trimming the column, including the use of a ceramic wafer or capillary column cutter to achieve a clean, burr-free cut. For previously used columns, it recommends removing any capillary caps, positioning the nut and ferrule, and trimming 1-2 cm from the column. After installation, the column should be purged with carrier gas to remove any oxygen and avoid oxidizing the column. Conditioning the column involves ramping to the upper isothermal temperature limit and maintaining this temperature for a specified duration. It is crucial to maintain carrier gas flow during conditioning and not exceed the upper temperature limit of the column to avoid phase damage. The document also discusses testing column performance using a suitable method and performing a test injection to assess performance. It provides recommendations for column storage, including flame-sealing the capillary ends or using retention gaps for long-term storage. Additionally, it emphasizes the importance of routine maintenance and replacement of GC consumables to extend the column's lifetime. Ferrule selection is another important aspect covered in the article, with a variety of ferrule materials available for different applications. The characteristics of common ferrule options are presented in a table, including temperature limits, reusability, and suitability for specific detector types.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.6
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• pp.761-773
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• 2000

Eighteen growing male Murrah buffalo (Bubalus bubalis) calves were divided into three groups consisting of six animals each and fed three urea ammoniated wheat straw (UAS) -based rations supplemented with concentrate mixtures (roughage: concentrate ratio 58:42) containing deoiled ground nut cake, GNC (8%), formaldehyde treated GNC (8%) or fish meal (8%) to undertake comparative evaluation of these rations in terms of their $CH_4$ production and growth (285 d duration) potential. A digestibility trial (10 d duration) was followed by a comparative calorimetric study in respiration chamber. Dry matter (DM) intake (84.3 to $89.3g/kg\;W^{0.75}d^{-1}$) did not differ between treatments. The digestibility coefficient of DM, organic matter (OM), crude protein (CP), neutral and acid detergent fiber did not differ significantly in different diets. Urinary energy loss as a percent of gross energy (GE) was not affected by diets. Average values of $CH_4$ production were 84.3, 77.6 and 99.1 g/d and $CH_4$ energy losses as percent of gross energy were 5.7, 5.2 and 6.1 percent on .GNC, formaldehyde treated GNC and fishmeal, respectively, and did not differ significantly. When expressed per unit of digestible OM intake, $CH_4$ production (g) was lower (p<0.05) on formaldehyde treated GNC (30.6) than on untreated GNC (30.6) and fish meal (31.9). Total ME intake and heat production were similar and hence the energy balances on different diets were similar. Nutritive value of rations in terms of digestible CP and ME were similar. Average daily gain calculated on the basis of regression of fortnights on cumulative liveweight gain in calves fed on concentrate containing unprotected GNC, protected GNC and fish meal were 437.1, 483.9 and 481.6 g, respectively. This indicated that the intake of energy was sufficient to meet the requirement of calves growing at 400 g per d. However, CP intake was around 150% of the stipulated standard (Kearl, 1982). Feed conversion ratios on unprotected GNC, protected GNC and fish meal were 11.60, 11.10 and 10.4 respectively. It was concluded that because significantly (p<0.05) low $CH_4$ is produced on protected GNC (8%), it is very good and sustainable protein source in comparison to poor quality fish meal and untreated GNC to be used in concentrate mixture for supplementing UAS-based diets.

• Korean Journal of Agricultural Science
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• v.26 no.1
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• pp.39-49
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• 1999

Curd yoghurts were manufactured by addition of chestnuts and walnuts which were special agricultural products in Chungnam area. The nut powders were added to the yoghurts in the given concentration of 1~4%. The yoghurts after 12 hours fermentation were examined for pH, acidity, cell counts of lactic acid bacteria, viscosity, chemical composition and sensory test and preservation of yoghurts. The results obtained were summarized as follows; 1. The chestnut powder decreased pH, whereas increased acidity in yoghurts, however, the walnut powder did not change significantly for pH and acidity in yoghurts. 2. The cell counts of lactic acid bacteria was higher for 2% chestnut powder yoghurt ($2.6{\times}10^9/ml$) than 2% walnut powder yoghurt ($1.7{\times}10^9/ml$) and control yoghurt. 3. The viscosity of yoghurt was higher for 4% chestnut powder yoghurt (3,225 centipoise) than control (1,638 centipoise) and 4% walnut powder yoghurt (2,010 centipoise). 4. The protein content of yoghurts were 3.99% for both 2% chestnut powder and 2% walnut powder yoghurts, and solid-non-fat contents of yoghurt were 15.10% for chestnut powder yoghurt and 13.65% walnut powder yoghurt. 5. The scores of sensory tests were higher in chestnut powder yoghurt for tastes, odor and texture, and in walnut powder yoghurt for tastes, odor and texture compared to control yoghurt. 6. When yoghurts were stored at $5^{\circ}C$ for 14 days for preservation test, the acidity and number of lactic acid bacteria were not changed significantly.

• Journal of the Korea institute for structural maintenance and inspection
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• v.21 no.5
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• pp.49-55
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• 2017

In the seventies, a number of researchers carried out experiments on pullout tests with prototype equipment, and the pullout test was certified as a reliable nondestructive testing(NDT) method for determining the strength of concrete. To estimate the strength of high-strength concrete, we propose a simplified pullout test that uses as a break-off bolt a standard 10mm bolt with a groove on the shaft, an insert nut, and a pullout instrument that includes a hydraulic oil pump without a load cell. To verify the advantages of the simplified pullout test(low cost, simplicity, and convenience), four wall specimens were tested with two levels of concrete strength, 30 MPa and 50 MPa, using a simplified pullout tester with a load cell. The pullout load and concrete compressive strength were measured every day until day 7, day 14, day 21 and day 28. It was found that the pullout load was very similar to the compressive strength. Therefore, we have verified that a simplified pullout test can be used to evaluate the in-place strength of high-strength concrete in structures. The prediction equation of the groove diameter of the break-off bolt(y) with the concrete strength(x) was derived as y=0.05x+3.79, with a coefficient of determination of 0.88 found through regression analysis.

• Strategy21
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• s.33
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• pp.113-147
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• 2014

While China's military rise is an issue of growing importance to regional security, it is worthwhile to note that it is not China's military modernization per se, but its capacity to project and sustain power along and beyond its borders--in particular, the possibility to resolve forcefully its outstanding maritime disputes and various contingencies. This essay argues that China's "anti-access capability"--a U.S.-coined term originally developed for a Taiwan contingency--is equally applicable to other major regional cases such as the Spratly disputes and a North Korean contingency. Furthermore, notwithstanding China's continuos efforts to develop and deploy various types and classes of weapons/platforms, it is the Russian systems and technologies that are most capable and thus likely assigned to the highest mission-critical areas. In assessing China's current and likely future military capability as well as their implications for the region, it is necessary to take note of the following: • There exists asymmetry of military capability between China and its weaker neighbors. While the PLAN is weak in several important aspects, for instance, many of its neighbors' navies are weaker still. • Some have argued that China's foreign policy behavior apparently became more "assertive" in 2009-2013, but it is wiser to keep in mind that China has almost always been assertive and aggressive when it comes to what China defines as "sovereignty and territorial issues" as well as its newest "core interests." • On the South China Sea disputes it is the function of U.S. presence in the theater--in the form of overseas bases and the freedom of navigation--and the PLA's own limitations to project and sustain power for an extended period of time that have largely prevented armed. • While Taiwan remains the idee fixe of China's diplomacy and military, it is and will be a tough nut to crack. China's recent creeping attempts for economic integration with Taiwan should be seen in this context. • China and Japan, the two regional heavyweights and traditional rivals, will likely have a bilateral relationship that is replete with difficulties and tension. China's unilateral announcement of its ADIZ in November 2013 as well as the occasional yet persistent disputes with Japan over the Senkaku/Diaoyudao/Diaoyutai islands are only the latest manifestation of this deeper and difficult relationship. • For Korean security it is imperative to take into account the geostrategic and historical factors. On top of the existing military threats from North Korea, the ROK should be able to employ a) hedging strategy, b) "limited defense sufficiency" strategy, and c) rock-solid relations with the United States.

• Journal of the Korea Concrete Institute
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• v.18 no.2 s.92
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• pp.283-290
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• 2006

The paper describes m experimental study on the shear strengthening of concrete beams with exposed wire rope. The strengthening method is using the mechanical bolting of wire rope tensioned on the exterior of beam section. There are two shear strengthening types. The first is closed type wrapped beam section with wire rope like as closed stirrup. The second is U type tensioned at the anchor located in the side of beam section. The main parameters of specimens are strengthening spacings of wire rope with 150, 200, and 250mm for the closed and U type respectively. The shear span ratio of specimens applied by 3-point loading is 4. The results showed that the ultimate shear strength and ductility of strengthened beams increased significantly compared with non-strengthened beams. Especially, the strengthening effect of closed type was very preferable to U type. Therefore, the shear strengthening method with wire rope is very reasonable in view of repair and rehabilitation of beams.

• Journal of the East Asian Society of Dietary Life
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• v.1 no.3
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• pp.259-276
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• 1991

The review of side dishes, oereal dishes and seasonings of the banquet on the 24th year of King Kojong in Chosun Dynasty were summarized as follows: 1. Ten kinds of soups(=Tang), that is Yyolguja Tang$.$Guja Tang$.$Keumjung Tang$.$Whanja Tang$.$Jap Tang$.$Gol Tang$.$Seunggiwa Tang$.$Jeopo Tang$.$Haesam Tang$.$Yang Tang were served. The most frequently served soup among them was Yyolguja Tang. 2. Various kinds of dried meat/fish were piled up most highly among dishes. Sliced beef and minced beef among dried meats, white cud$.$yellow cud$.$flatfish$.$skate$.$shark$.$octopus$.$dried abalone$.$cuttle fish$.$dried scallop were piled up together. 3. Sliced of boiled beef/pork and gelatined knuckles were assorted. Boiled meat which was made of beef, pork, lamb, liver, stomach, brisket and plat flank of caw was chiefly used for boiled beef, hams for boiled pork, mediumsized lamb for boiled lamb. And the legs and stomach of caw, old chicken, mullet were used for gelatined knuckle. 4. Three kinds of pan-frying dishes that was stomach and liver of caw, and mullet were usually piled up, If one kind in one dish, sea cucumber and mullet were used respectively. 5. Boiled abalone was dried abalone with soaked, sliced and boiled down in soysauce. 6. Roasted dish was usually made of assorted food stuffs. Sometimes chicken an pheasant was used for roasted dish. 7. Steamed dish was like this : assorted beef, fresh abalone, sea cucumber, mullet, young pork, chicken, dried abalone. 8. Raw dish was made of intestine of caw, fresh abalone and mullet. 9. Poached egg was serving decorated with red pepper, pine-nut and green onion. 10. Seasoned green-been-jelly was served only one time. 11. Radish kimchi was served only one time. 12. Chief foods were nuddle and stuffed bun. 13. Served seasings were honey, mustard, soysauce with vinegar, salt. Review from banquet menu, 34 kinds of side dishes were served : 10 kinds of soup, dried fish/meat, boiled beef, boiled pork, gelatined knuckle, 5 kinds of panfrying, boiled-down-abalone in soysauce, 3 kinds of roast, 5 kinds of steamed, 3 kinds of raw dishes, pouched egg, green-bean-jelly, kimchi. 4 kinds of chief foods were served : nuddle, dry nuddle, 2 kinds of dumping.