• Korean Journal of Environmental Biology
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• v.39 no.1
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• pp.108-118
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• 2021

The purpose of this study was to provide baseline ecological data for the conservation of the Manchurian trout habitat through the investigation of the growth status of Brachymystax lenok tsinlingensis, and Pearson's correlation analysis (PCA) between the B. lenok tsinlingensis population and the use of the land around Gyebangcheon stream. Sampling was conducted twice in July, September, and October 2018. During the July and September surveys, 882 individuals belonging to 13 species from six families were collected. The dominant species was Rhynchocypris kumgangensis and the subdominant species was Zacco koreanus. The total number of B. lenok tsinlingensis collected was 99. The results of the length-weight relationship in the B. lenok tsinlingensis population were analyzed with a regression coefficient b value of 3.1272 and a condition factor (k) value of 0.0006. Therefore, the growth condition of B. lenok tsinlingensis was regarded as fairly good. The QHEI(Qualitative habitat evaluation index) value in the B. lenok tsinlingensis habitat was 119.5(±0.5)-153.5(±0.5), indicating optimal-suboptimal conditions. As a result of the HIS (Habitat suitability index) analysis, it was confirmed that the optimal habitat for B. lenok tsinlingensis was 0.45-0.55m and >1 m in water depth, 0.55-0.65 m s^-1 in water velocity, and boulder in the substrate. The ratio of the land use in this study site was analyzed as 66.26-96.31% for forest and grassland areas, 0.00-23.79% for agricultural areas, 0.00-4.19% for urbanized areas, and 3.69-8.87% for others. Correlation analysis of the number of B. lenok tsinlingensis and various factors revealed statistically significant correlations between QHEI and forest and grassland areas, agricultural areas, and urbanized areas.

• Korean Journal of Social Welfare
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• v.59 no.2
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• pp.65-88
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• 2007

This study evaluates psychometric properties of the Revised Memory and Behavioral Problems Checklist(RMBPC) in Korean version. The sample includes 387 South Korean family caregivers who provide the majority of day to day tasks and emotional care for their older family members with physical and/or cognitive disabilities. The psychometric properties of the RMBPC are verified by item analysis, exploratory factor analysis(EFA) & confirmatory factor analysis(CFA). For cross-validity, the randomly divided two samples are used: one sample for EFA(n=193, 387/2) and the other sample for CFA(n=194, 387/2). The internal consistency of the K-RMBPC is excellent, and the convergent and criterion-related validity of the K-RMBPC with related variables is empirically confirmed. An EFA based on the Principal Component Analysis(PCA) method with varimax rotation explains 65.85% of variance accounted for by the three factors. A CFA also verifies that the model fit was acceptable. The shorter Korean version of the RMBPC is found reliable and valid. The translated checklist would be very useful for clinical and research settings by (a) focusing on observable, conceptually relevant, potentially modifiable behaviors and (b) using objective criteria within a self-administered framework, to enable clinicians and researchers to pinpoint areas of disturbance and target intervention goals for patients and caregivers in a cost-effective manner.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.685-692
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• 2005

This study summarizes our findings on the effect of pine needle powder and water extract on the quality characteristics of wet noodle and the changes of microbial count during storage. The lightness of wet noodles was significantly decreased with increasing amounts of PN powder and water extract added in the noodles(p<.001), whereas the redness and yellowness of the noodles were significantly increased(p<.001). Texture evaluation showed that springiness was the highest in the noodle prepared with 5% PN extract, whereas brittleness was the lowest in 1% PN extract. At the beginning period of storage, there were significant differences of microbial cell count in PCA and PDA among the samples, but a significant decreasing was observed after 6 days. In the relationship between sensory and mechanical properties, a negative correlation was observed between color and sleekness, while there was a positive correlation with redness and yellowness. Sensory evaluation showed that odor, taste, texture and overall acceptability were the best in noodles processed with 3% PN extract.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.73-86
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• 2013

This study produced hot-air-dried perilla leaf to add Korea's popular perilla leaf to fresh noodles to examine their value as food and get the best fresh noodle recipe by adding 0%, 3%. 6%, 9%, and 12% of perilla leaf to flour. The moisture content of the dough was highest at 34.41% for the control group with 0% perilla leaf, whereas the pH was lowest at 5.59 for the dough with 12% perilla leaf. As a result of WRC analysis of the dough, moisture absorption increased with greater perilla leaf content. The moisture content of fresh noodles was lowest for the control group with 0% perilla leaf, whereas the pH was highest for the control group. The L, a, and b values of the dough were highest for the group with 0% perilla leaf powder. Hardness and cohesiveness were lowest for the 0% group and springiness tended to decrease with increased amounts of hot air-dried perilla leaf. The number of microorganisms decreased significantly with greater perilla leaf content on the third and fourth days. As a result of the sensory test, the 6% dough showed the highest scores for all items including appearance, flavor, color, taste, and texture. Overall acceptability was also highest at 7.20 for the 6% dough and lowest at 3.27 for the 12% dough. Based on the above results, when producing fresh noodles by adding hot-air-dried perilla leaf powder, inhibition of microorganisms improved with greater perilla leaf content for longer storage, but the sensory properties were best when 6% perilla leaf content was added.

• Herbal Formula Science
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• v.5 no.1
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• pp.184-202
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• 1997

The results of immune response and antiallergic reaction were as follows. 1. Hemagglutinin titer and hemolysin titer were increased in case of AMR, AR, SNH. But the results were not recognized as having significance. 2. PFC was increased in case of AMR, AR. But the results were not recognized as having significance. 3. RFC was increased in all groups, and the results in the AR, SNH were significant. 4. In experimentation of phagocytic activity in peritoneal exudate cells, AR and SNH showed significant increase. In spleen cells AR and SNH showed significant increase. In monolymphocytus cells AMR, AR and SNH were increased, but result of AMR was of no significance. 5. I examined promotion on spleen cells transformation. As these results, AMR showed increase in $50{\mu}g/m{\ell}$, $5000{\mu}g/m{\ell}$ in comparison with control group. And in $500{\mu}g/m{\ell}$ AMR showed increase in case of 24 hours, 72 hours incubation, but showed decrease in case of 48 hours incubation. AR showed increase in all. In $50{\mu}g/m{\ell}$ SNH showed increase in comparison with control group. And in $500{\mu}g/m{\ell}$, $5000{\mu}g/m{\ell}$ SNH showed increase in case of 24 hours, 48 hours incubation, but showed decrease in case of 72 hours incubation. 6. I examined proliferation of spleen cells. As these results AMR and SNH showed the highest increase in $50{\mu}g/m{\ell}$, but showed the lowest increase in $5000{\mu}g/m{\ell}$. AR showed the highest increase in $500{\mu}g/m{\ell}$, but this result was the almost same in $50{\mu}g/m{\ell}$, $5000{\mu}g/m{\ell}$. And AMR, AR, SNH showed higher activity in Lipopolysaccharide than Concanavalin A. 7. In all groups results of PCA were decreased in 2 week. In 4 week AR and SNH showed decrease, but AMR didn't show change. In 6 week AR and SNH showed decrease, but on the contrary AMR showed increase. 8. In experimentation on histamine contents, AMR showed significant increase at first agent contact. And AR, SNH showed decrease at first agent contact, but these results were of no importance. At second agent contact AMR showed decrease, but was of no importance. AR, SNH showed significant decrease. At third agent contact, AMR showed significant increase. AR, SNH showed decrease, but these results were of no importance. From above these results, AR and SNH showed good effects on immunoreaction. And all the herb medicines in this examination showed good effects in promotion on spleen cells transformation and proliferation of spleen cells, especially activated B-cells. AR, SNH showed good effects on anti-allergic reaction, but AMR was almost inefficient. Accordingly I think that AR shall be used in disease bringing about a lowering of immunity, that is, AR shall be used in strengthening the body resistance. And I think that SNH shall be used in eliminating pathogenic factors with strengthening the body resistance. It is necessary to a deep study in future.

• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.1006-1013
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• 2014

This study is aimed at examining the usefulness of mugwort as an alternative of western herb by making widely known tomato sauce with mugwort powder added, the ingredient that has a bio-active substance. The control group showed the highest percentage of water from tomato sauce, 89.24%. The sauce with mugwort added in by 2% showed the lowest pH, 4.55. The brightness L value for chromaticity got lower significantly (p>0.001) as the amount of added mugwort increased, and red a value and yellow b value were high in the control group for 18.06 and 16.84 respectively, and got reduced as the amount of added mugwort increased. The salinity was the highest in the sauce mugwort added in by 2% for 1.02. Sugar content and reducing sugar were the lowest in the sauce mugwort added in by 2% for 9.49 and 56.01. As measuring total count change, no microorganism was found until $10^{th}$ day of storage, and was 0% $1.7{\times}10^3CFU/mL$ on the $15^{th}$ day, and no microorganism was found in the 1.5% and 2% added groups. Lastly for 60 days of storage, the control group without mugwort showed the highest microorganism count for $3.1{\times}10^8CFU/mL$ In a sensory test, color was in the 1% added group was 5.28, higher than the control group which showed 4.78, but there was no significant difference. Taste was rated most highly in the 1.5% added group for 5.65. After taste was also rated most highly in the 1.5% added group for 5.8. Overall preference was the highest in the 1% added group for 5.79. From the results, tomato sauce with mugwort added in showed the high storage capacity and was rated highly in the preference test. The possibility of the alternative of western spice and the potential to use Korean spice for other western spice were observed again.

• Korean Journal of Plant Resources
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• v.35 no.4
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• pp.455-463
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• 2022

The effects of freeze-drying (FD), room-temperature drying (RD), and room-temperature drying after roasting (RDAR) on the volatile organic compounds (VOCs), sugar content, flavonoids, and antioxidant activity of Hallabong peel tea were tested. This experiment was conducted to collect a basic information for developing of peel tea. FD samples showed lower total soluble solids and VOCs than other drying treatments. RDAR samples showed a significant difference in VOCs and visual color of FD samples. The reduced VOCs in FD samples was caused by freeze drying treatment; identical VOCs composition of hallabong peel was detected from condensed ice of freeze-drying machine. Metabolomics analysis showed no difference among three drying treatments. In addition, antioxidant activity and total phenolic compounds were not significantly different from three different drying treatments. Thus, RD or RDAR is a suitable drying method for hallabong peel tea rather than FD method in terms of VOCs and economical reasons.

• Food Science of Animal Resources
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• v.41 no.5
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• pp.802-815
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• 2021

To investigate the effect of postmortem phases on lamb meat quality, the physicochemical quality, microstructure and water mobility of oyster cut, short loin, knuckle and silverside muscles from Small-Tail Han sheep were evaluated in the pre-rigor, rigor mortis and post-rigor phases. Pre-rigor lamb meat had higher pH and water holding capacity (WHC), whereas lower CIE L^*, b^*, hue angle values than rigor mortis and post-rigor meat (p<0.05). The Warner-Bratzler shear force (WBSF) values were higher in rigor mortis short loin and silverside than their pre-rigor and post-rigor counterparts, pre-rigor short loin had lower WBSF value than its post-rigor counterpart (p<0.05). Muscle fibers shrank laterally and longitudinally during the onset of rigor mortis. Rigor mortis and postrigor lamb meat exhibited wide I-bands, dark A-bands, short sarcomeres and large inter-myofibrillar spaces. The shift of immobilized water to free water and repulsion from the intra-myofibrillar space to the extracellular space result in the increase of water loss in rigor mortis and post-rigor lamb meat. The results of the principal component analysis (PCA) indicated that rigor mortis and post-rigor lamb meat had similar quality properties but different from pre-rigor lamb meat. In conclusion, the lamb meat in the pre-rigor phase had good tenderness, color and WHC. The results of this research could provide some theoretical references for lamb meat production and processing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.6
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• pp.1006-1012
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• 2004

We evaluated physicochemical and sensory characteristics of 25 commercial salt-fermented shrimps by kind (Oh Jeot, Yook Jeot and Chu Jeot) by manufacturer (traditional marketer (TS) ＆ company (CS)). Salinity and pH ranged 17.9∼28.7% and 7.82∼8.74, respectively, of which Chu Jeot was somewhat higher in salinity and pH, compared with those of the others. Amino nitrogen (AN), volatile basic nitrogen (VBN) and thiobarbituric acid reactive subjects (TBARS) showed great variation ranged with 21.41∼661.13 mg%, 263.2∼1180.2 mg% and 0.507∼1.322 $\mu\textrm{g}$/g, respectively. Hunter color of L value was 53.99∼67.45, a value, 4.98∼12.06 and b value, 4.45∼10.4. Physicochemical quality showed greater variations in Chu Jeot of TS than that of CS. Products of CS have higher salinity while lower VBN and AN than those of TS. Sensory results showed that mean scores of appearance, over-all taste, over-all flavor and over-all acceptability between TS and CS were not significantly different. The mean score of over-all acceptance was the highest in Yook Jeot. Physicochemical and sensory characteristics of salt-fermented shrimps in a PCA plot comprised of first principal component (68.36%) and second principal component (31.36%).

• Korean Journal of Ecology and Environment
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• v.50 no.4
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• pp.441-451
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• 2017

The present study was conducted from August to December 2016 in a cylindrical water tank with a diameter of 1 m, a height of 4 m and a capacity of 3,000 L. The field water and sediment from the Nakdong River were also sampled for the experimental culture (field water+sediment) and control culture (field water), respectively. In this study, we aimed to investigate phytoplankton succession pattern using the phytoplankton functional group in the enclosed culture system. A total of 50 species in 27 genera including Chlorophyceae (30 species), Bacillariophyceae (11 species), Cyanophyceae (7 species), and Cryptophyceae (2 species) were identified in the experimental and control culture systems. A total of 19 phytoplankton functional groups (PFGs) were identified, and these groups include B, C, D, F, G, H1, J, K, Lo, M, MP, N, P, S1, $T_B$, $W_0$, X1, X2 and Y. In particular, $W_0$, J and M groups exhibited the marked succession in the experimental culture system with higher biovolumes compared to those of the control culture system, which may be related to the internal cycling of nutrients by sediment in the experimental culture system. The principal component analyses demonstrated that succession patterns in PFG were associated with the main environmental factors such as nutrients(N, P), water temperature and light intensity in two culture systems. In conclusion, the present study showed the potential applicability of the functional group for understanding the adaptation strategies and ecological traits of the phytoplankton succession in the water bodies of Korea.