• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1557-1562
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• 1999

As a series of studies on the preservation methods for boiled-dried anchovies, determination of sorption properties and shelf-life prediction were made for the samples. Dried anchovies, which were gamma-irradiated at pre-established dose (5 kGy) after packaging in both a polyethylene film (PE, 0.1 mm) and a laminated film $(nylon\;15\;{\mu}m/polyethylene\;100\;{\mu}m,\;NY/PE)$, were subjected to a quality evaluation during 4 months at different storage conditions, such as $15^{\circ}C/68%\;RH,\;25{\circ}C/75%\;RH,\;and\;35^{\circ}C/84%$ RH. The sample showed 5.47% of BET monomolecular layer moisture content and the corresponding water activity, 0.15. The velocity constants of browning reaction and organoleptic changes in the sample were in proportion to storage temperature, and $Q_{10}$, values were ranged from 2.17 to 2.40 in a given packaging and irradiation conditions. In the shelf-life prediction of the stored sample at $25^{\circ}C$, non-irradiated groups packaged in PE and NY/PE were 84 days and 125 days. While 5 kGy-irradiated groups in the same packaging were 126 days and 138 days, respectively. This finding proved the efficacy of laminated-film packaging and irradiation treatment in preserving the quality of dried anchovies.

• Journal of Plant Biotechnology
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• v.41 no.1
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• pp.19-25
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• 2014

The total production volume has been sharply increased from year 2008 in Gyeongnam province, South Korea by the policy of preservation and promotion of indigenous balloon flower germ lines. In an attempt to assist the Gyeongnam province's policy, in this study, we tried to establish a technique to differentiate the indigenous balloon flower germ lines with those collected within South Korea and China. Our preliminary results indicated that RAPD analyses with five different primers exhibited high frequency of polymorphic DNA bands up to 76.9% and phylogenetic tree indicated that some of the indigenous lines can be easily differentiated with others. However, it was suggested that more advanced techniques such as single nucleotide polymorphic markers need to be developed in particular, by using extra-chromosomal DNA.

• Korean Journal of Environmental Biology
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• v.37 no.1
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• pp.109-118
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• 2019

This study was carried out to investigate the vegetation of wetland and terrestrial lands in Jangdo wetland conserved area in Korea and to analyze the characteristics of the vegetation changes in the recent years. From the plant community, there were evergreen broad-leaved forests of the Machilus thunbergii, Castanopsis cuspidata, and Machilus thunbergii-Castanopsis cuspidata communities. Moreover, there were deciduous broad-leaved forests of the Salix koreensis, Mallotus japonicus, Mallotus japonicus-Pueraria thunbergiana and Celtis sinensis communities. Additionally, there were shrub forests of the Rosa multiflora-Rubus hirsutus, grassland of Molinia japonica-Miscanthus sacchariflorus and Miscanthus sacchariflorus-Imperata cylindrica communities, and plantation forest of the Pseudosasa japonica community. The area of the wetland vegetation (15%) was much narrower than that of the terrestrial land vegetation (85%). Comparing these results with those of the past 10 years, the wetland plant communities decreased by one-third and the proportion of neutral or dry plant communities increased. In order to mitigate landization succession of the wetland and maintain native wetland vegetation in this area, the expansion of the Salix koreensis community must be controlled to a suitable scale. In addition, it is urgently required to remove the invasive non-wetland plants, such as Pseudosasa japonica and Pueraria thunbergiana.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.721-738
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• 2015

This research analyzed emergency foods in Korea during the Japanese occupation through the food literature of that era, and attempted to determine the cultural history of food through recorded contents of emergency foods literature. The examination was mainly conducted on the basis of the four excerpts within the emergency foods literature of the Japanese occupation: "Emergency plants of the Joseon", "Wild Fruits and Plants of the Joseon", "Guhwangginam", and "Emergency Plants and How to Eat of the Joseon". After a thorough examination, each of the excerpts had unique data regarding amounts of ingredients, such as Namuls, trees, grain, and beans. "Emergency Plants of the Joseon" listed 142 Namuls, 54 trees,"Wild Fruits and Plants of the Joseon" listed 32 Namuls, 29 trees, "Guhwangginam" 4 grains, 205 Namuls, 84 trees, "Emergency Plants and How to Eat of the Joseon" listed five grain, three beans, 37 Namuls, and eight trees. Emergency foods literature demonstrated the utilization of various wild and edible plants as excellent ingredients for meals. Additionally, changes in traditional cooking methods using sugar, preservation through canning, and frying substantiate the subtle influence of foreign influence on Korean food. Perhaps the carefully structured components of the Korean food can be interpreted as a direct result of a scientific approach. It can be argued that creative application of methods ingredients, approach, of emergency foods is necessary to this modern age.

• Korean Journal of Ichthyology
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• v.11 no.1
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• pp.33-41
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• 1999

The influence of nutritional conditions on the histological changes of hepatocyte and intestinal epithelium as well as hepatosmatic index (HSI), protein, RNA and DNA concentrations of liver of Rhynchocypris oxycephalus was tested. Although, the starved group showed higher concentrations of protein, DNA and RNA than the fed group, food deprivation resulted in a decrease in the HSI, hepatocyte nucleus size and nuclear height of the intestinal epithelium. The RNA-DNA ratio appears to be a useful index of nutritional status in R. oxycephalus and may be useful for determining if R. oxycephalus is in a period of rapid or slow growth at the time of sampling. Additionally, the data have been interpreted in detail and some biologically important relationships discussed.

• Journal of Environmental Science International
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• v.18 no.5
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• pp.527-538
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• 2009

A village grove is the one fostered and protected for a district's traditional life near the vicinity of a ruderal village. This research is done to grasp potential natural vegetation, to use a basis data needed for its management and preservation as well as restoration project by examining the vegetation and flora targeting a village grove of the southern district of Gyeonggi-do which has been seriously damaged subsequent to a rapidly progressing city development. According to the survey, there appeared an outgrowth flora of Pteridophyta consisting of 69 families, 136 genera, 20 varieties, 3 forms, 170 species-totalling to 193 taxa. Urbanization index was revealed to 4.55% and naturalization rate 6.74%. In life-cycle pattern, perennials were found to show the highest distribution rate; in infiltration-multiplication strategies, human wave tactics type was found to be the highest 51%, consisting of 98 species, and naturalization rate also was revealed to be 6.74%. The vegetation unit was divided into a total of 11 patterns, such as a community of Pinus densiflora community, Pinus densiflora-Pinus rigida community, Pinus densiflora-Castanea crenata community, Pinus rigida community, Pinus rigida-Castanea crenata community, Pinus rigida-Quercus acutissima community, Castanea crenata community, Castanea crenata-Quercus acutissima community, Quercus acutissima community, Quercus acutissima-Robinia pseudo-acacia community and Robinia pseudo-acacia community. Quercus acutissima community is of a community type dominated by Quercus acutissima, in place of Pinus densiflora community selected by natural succession.

• Proceedings of the Korean Environmental Health Society Conference
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• 2005.12a
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• pp.103-114
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• 2005

Chlorine disinfection has been used in drinking water supply to disinfect the water-borne microbial disease which may cause to serious human disease. As Chlorination is still the least costly, relatively easy to use, chlorination is the primary means to disinfect portable water supplies and control bacterial growth in the distribution system. However, chlorine also reacts with natural organic matter (NOM), which presents in nearly all water sources, and then produces disinfection by-product (DBps), which may have adverse health effects. Although the existent DBPs have been reported in drinking water supplies, it is not feasible to predict the levels of the various DBPs due to the complex chemistry reaction involved. The objectives of this study were to investigate seasonal variation of DBPs formation and difference of DBPs concentration in the plant to tap water. The average concentration of THMs was 20.04 ${\mu}g/{\ell}$, HAAs 8-15 ${\mu}g/{\ell}$, HANs 2-4.5 ${\mu}g/{\ell}$ respectively. Distant variation of DBPs formation is that THMs concentration increase by 17% at 2 km point from the plant and by 28% at 7 km and HAAs, HANs also increase each by 16%, 32%, at 2 km from the plant and 35%, 56%, at 7 km. DBPs increase in water supply pipe continually. The seasonal occurrence of DBPs is that in May and August DBPs concentration is very high then in March, in May DBPs concentration is highest. The temperature is main factor of DBPs formation, precursor also. Precursor which was accumulated for winter flowed into the raw water by flooding in spring and summer and produced DBPs. Therefore for the supply of secure drinking water, it is required to protect precursor of flowing into raw water and to add to BCAA and DBAA to drinking water standards.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.364-371
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• 2005

Packaging bags and corrugated boxes prepared from newly developed antimicrobial packaging paper had greater ability to prolong freshness of packed fruits, and lower weight loss of fruits and microbial growth than non-treated bags and boxes. Addition of zeolite to paper greatly increased absorbance of aging hormone, $C_{2}H_{4}$, emitted from stored fruits, and contributed to decrease in putrefied fruits during storage. Water repellent agent such as alkyl ketone dimer played significant role in preventing functional paper from absorbing water from stored fruits, leading to preservation of fresh weight in stored fruits. Because rise in production cost of functional packaging paper could be offset by reduction of fruit and vegetable wastes, storing fruits and vegetables in functional paper containers was more economical than storing in non-treated containers.

• Journal of Society of Preventive Korean Medicine
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• v.2 no.1
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• pp.31-43
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• 1998

The ultimate goal of national health promotion services is the improvement of quality of life and health longevity through the implementation of health promotion services. The approach strategy for national health promotion summariged as follows: 1) A model for health promotion should be developed by the level of government. 2) Roles and functions between central government and autonomous local governments should be defined to carry out the health promotion services effectively. 3) New manpower for health promotion such as health educator should be trained and activated at hospitals, health centers, industries, school, and related community agencies. 4) School health education should be strengthened in order to teach: various health subject(smoking & alcohol, drug abuse, accident and safe, nutrition, environmental pollution and preservation, population & family planning, personnel hygiene, physical growth, stress, sex education, communicable disease, physical exercise etc) students through appointing health teachers at school base. 5) Health promotion services in industries should be activated using manpower such as health educator, exercise instructor, dietist and counsellor, 6) Health promotion services for the elderly should be activated. 7) Health screening services in the medical insurance and his/her family should be activated for health promotion services. 8) Health education material development center for health promotion should be established and the materials should be made to distribute to related groups, agencies and institutions (health conte.5, hospitals, schools, pharmacies, industries etc). 9) The pilot health promotion center in each automous local governments(large cities, provinces, Guns and Gu level) should be established and operated for community people. 10) The mass media such as TV, radio, newspapers and magazines should be used effectively. 11) Periodic evaluation of health promotion services should be carried out in order to help effective and successful planning for community health promotion in the future.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.2
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• pp.39-48
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• 1995

The effects of storage containers and storage temperatures on Kimchi quality were investigated. The results were summarized as follows : 1. Pabix, poly ethylene-back+plastic container, tupper-ware were much better than crock, stainless steel, and plastic container in keeping a Kimchi. However, there was no significant differences between containers in the sensory test for Kimchi. 2. Kimchi stored at 18$\pm$2$^{\circ}C$ was the most delicious, which revealed pH 4.30, acidity 0.45-0.50%, and salt concentration 3.10wt% in the 4th days after storage whereas sensory score for Kimchi quality was very low in the 12th days after storage. 3. pH in Kimchi stored at 5$^{\circ}C$ after fermentation at 18$\pm$2$^{\circ}C$ was slowly decreased as compared to the Kimchi stored at 18$\pm$2$^{\circ}C$, but texture score of Kimchi stored at -5$^{\circ}C$ or -8$0^{\circ}C$ after fermentation at 18$\pm$2$^{\circ}C$, but texture score of Kimchi stored at -5$^{\circ}C$ or -8$0^{\circ}C$ were compared to that of the Kimchi stored at 18$\pm$2$^{\circ}C$ after fermentation. 5. In the group of Kimchi stored at 1$0^{\circ}C$, immediately after picking it took 48days until the best conditions which were pH 4.30 and acidity 0.45-0.50% were matched. 6. The most promising method in keeping good taste and good quality of Kimchi was to store Kimchi at 5$^{\circ}C$ after 4days fermentation at 18$\pm$2$^{\circ}C$. And, for long period preservation of Kimchi, it took would be effective to store at -8$0^{\circ}C$ after fermentation at 18$\pm$2$^{\circ}C$.