• International Journal of Industrial Entomology and Biomaterials
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• v.27 no.1
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• pp.142-158
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• 2013

The bumblebee, Bombus ignitus (Hymenoptera: Apidae), is a valuable natural resource that is widely utilized for greenhouse pollination in South Korea. Understanding the magnitude of genetic diversity and geographic relationships is of fundamental importance for long term preservation and utilization. As a first step, we sequenced a partial COI gene of mitochondrial DNA (mtDNA) corresponding to the "DNA barcode" region and the complete internal transcribed spacer 2 (ITS2) of nuclear ribosomal DNA from 88 individuals collected in nine South Korean localities. The complete ITS2 sequences were longest among known insects, ranging in size from 2,034 bp ~ 2,052 bp, harboring two duplicated 112-bp long repeats. The 658-bp long mtDNA sequences provided only six haplotypes with a maximum sequence divergence of 0.61% (4 bp), whereas the ITS sequences provided 84 sequence types with a maximum sequence divergence of 1.02% (21 sites). The combination of the current COI data with those of published data suggest that the B. ignitus in South Korea and China are genetically a large group, but those in Japan can be roughly separated into another group. Overall, a very high per generation migration ratio, a very low level of genetic fixation, and no discernable hierarchical population were found to exist among the South Korean populations of B. ignitus, which suggests panmixia. This finding is consistent with our understanding of the dispersal capability of the species.

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.116-122
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• 1990

In order to improve the shelf life of Tofu, the effect of calcium chloride or acetic acid as coagulants were investigated for microbial and physicochemical changes during the storage in different kinds of soaking solution. The soaking water of Tofu prepared from calcium chloride was found to be spoiled after 15-17 hours of storage at $30^{\circ}C$, by reaching the bacteria count to 10million per ml. The shelf life of the Tofu prepared from acetic acid was better than those prepared by calcium chloride. For the effect of soaking solution on storage life, soaking Tofu in 0.1% acetic acid was found to be more effective than soaking in other solutions of 3% NaCl or 0.1% K-sorbate. The optical density of soaking solution of Tofu increased in proportion to spoilage, and in case of soaked Tofu in 3% sodium chloride and 0.1% K-sorbate solution, it greatly increased. Titratable acidity, and amino nitrogen contents in soaking solution increased as spoilage of Tofu progressed, but pH decreased the early period, one or two days, of stored Tofu and then increased.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.3
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• pp.436-445
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• 2020

Objective: Ensiling is a simple and effective method for long-term preservation; however, less information exists about the ensilability characteristics of garlic stalk (GS). Therefore, the objectives were to examine the ensiling feasibility of GS. Methods: The GS was ensiled alone or inoculated with Lactobacillus plantarum KU5 in the presence or absence of 5% molasses and ensiled for 7, 14, and 28 d. As an alternative storage method, GS was co-ensiled with wet citrus pulp (CP) at different proportions (GS:CP: 70:30, 60:40, 50:50, and 40:60). Analysis was made on physicochemical, fermentative, and nutritional parameters. Results: The GS was found to be a biomass which is difficult to ensile. A combination of microbial inoculant and molasses was successful in the improvement of the silage fermentation quality of GS. Co-ensiling of GS with wet CP at the mixing ratio of 50:50 provided the most desirable silage fermentation parameters, including the substantial lactic acid formation, low final pH, minor effluent loss, and the more favorable organoleptic properties. Conclusion: Co-ensiling GS with CP appears to be a simple and viable method of conservation, enabling the more efficient utilization of these by-product resources over a prolonged period.

• Journal of the Korean Institute of Rural Architecture
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• v.20 no.2
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• pp.49-56
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• 2018

The vernacular houses with 田-shaped floor plan at Gangreung have been played important roles in tracing the vernacular living cultures including housing life. But due to the adoption of convenient facilities in vernacular housing lives caused by modernization and urbanization, many changes and transformations have happened at residential space of vernacular houses. This thesis targets to extract basic data to prepare and prevent various problems in process of renovation, extension and function change as installing housing life facilities, and to identify the changes and transformations of them to prepare the proper balances between their original form preservation and residents' convenience living. The results are as follows. The inner wall removal of rooms, the fuel change of cooking and heating, the leveling change of kitchen floor made possible the sedentary lifestyles. And its residential rooms were transformed from two row to one row by inner wall removal, the fuel heating change, the heating method change and the heat insulating materials. The residential extension materials were changed from the traditional materials such as soil, wood, etc to the modern materials such as cement block or brick, sandwich panel, etc. And the modern materials were used and attached to widen residential spaces to the vernacular house because of the easiness of execution. So, it is necessary for 田-shaped floor plan vernacular house owners to distribute printed execution guide book to prevent and minimize the various problems to be shown by extension, renovation and function change.

• Journal of the Korean Society of Fashion and Beauty
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• v.6 no.1
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• pp.39-47
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• 2008

Korean embroidery is the long historical industrial arts of real life and has handed down Korean sentiment up to now. Korean traditional embroidered pattern is designed to wish someone's health and luck, who uses the embroidery on the clothes and the goods in real life. Especially, the ten longevity symbols' design is represented as 10 which means perfection in oriental philosophy, the sun, mountain, cloud, water, crane, rock, turtle, pine tree, the elixir of life and deer; these 10 symbols show how ancient Korean believe and wish perpetual youth. However, fiber material used embroidery relic has difficulty in preserving for long period compared to other relic descended from historical events for long time and their preserved state isn't so good owing to have been used directly in the real life. Therefore, it is essentially embossed to preserve the embroidery relic and pattern, and make DB for the data. With preservation of the pictures about the handicraft, it's necessary to preserve embroidery technique and make DB through digital imagination. Through the process, we can apply Korean embroidery image to cul-duct package and digital image related field, and it will be helpful to make the tradition popular. In this study, through the research for the embroidery technique applied pattern on the embroidery relic of ten longevity symbols, we'll establish the cultural identification of Korean embroidery image and then develop a worldwide Korean image.

• Korean Journal of Ecology and Environment
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• v.38 no.2 s.112
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• pp.261-270
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• 2005

Biological control agents (BCA; algicidal bacterium Xantobacter autotrophycus) plus casitone media, strongly changed physicochemical variables, standing crops of phytoplankton and microcystin-LR phytoplankton in 100-L mesocosm constructed in a small hexagonal pond (3.5 m ${\times}$ 5 m). No M. aeruginosa showed by 8 days, and 60% of total standing crops of phytoplanktons were decreased by the BCA treatment. BCA treatment also induced a strong decline of cellular extracted microcystin-LR (MCLR) and a remarkable increase of dissolved MCLR with the decrement in standing crops of cyanobacteria. In addition, BCA strongly increased all nutrients, but new outbreak of phytoplanktons hardly showed in the experimental mesocosm. The field application of BCA to controling the cyanobacterial bloom in large lakes and reservoirs is not relevant due to high concentration of nutrients and toxins. Thus, a further study is needed to diminish the adverse effects after BCA treatment for water quality preservation.

• Journal of the Korea Safety Management & Science
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• v.16 no.4
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• pp.331-341
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• 2014

Internet of Thing(IoT), which is recently talked about with the development of information and communication technology, provides big data to all nodes such as companies and homes, means of transportation etc. by connecting all things with all people through the integrated global network and connecting all actual aspects of economic and social life with Internet of Thing through sensor and software. Defining Internet of Thing, it plays the role of a connector of providing various information required for the decision-making of companies in the cloud computing environment for the Insight usage by collecting and storing Raw Data of the production site through the sensor network and extracting big data in which data is accumulated and Insight through this. In addition, as the industry showing the largest linkage with other root industries among root industries, the mold industry is the core technology for controlling the quality and performance of the final product and realizing the commercialization of new industry such as new growth power industry etc. Recently, awareness on the mold industry is changing from the structure of being labor-intensive, relying on the experience of production workers and repeating modification without the concept of cost to technology-intensive, digitization, high intellectualization due to technology combination according to IT convergence. This study, therefore, is to provide a golden opportunity to increase the direct and indirect expected effects in poor management activities of small businesses by actually implementing and managing the entire process of mold life cycle to information system from mold planning to mass production and preservation by building SME(small and medium-sized enterprises)-type mold life cycle management information system in the cloud computing environment and applying it to the production site.

• Preventive Nutrition and Food Science
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• v.12 no.4
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• pp.242-250
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• 2007

This study evaluated the storage stability of a variety of sauce products in the Korean market, determined primary quality indices for three typical products, and proposed functional relationships that are useful for determining shelf life at different temperatures. Most of the products examined were found to combine hurdles of low pH, low water activity, and the use of heat processing as methods for producing the required storage stability while maintaining the sensory quality of the products. For a meat extract solution produced for cold noodles (pH=4.3; $a_w=0.98$), the primary quality change determining shelf life was lipid oxidation, determined here by the TBA value. The primary quality index of a soybean paste seasoning mix (pH=4.0; $a_w=0.78$), which had a microbial load of 2.8 log (CFU/g), was a decrease in its pH. The primary quality index for a sandwich spread (pH=4.0; $a_w=0.88$) was changes in its surface color. The temperature dependence of changes in the primary quality indices can be described by the Arrhenius equation, which can estimate the shelf life at any arbitrary limit as a function of temperature. The activation energies for changes in the primary quality indices of the meat extract solution, the soybean paste seasoning, and the sandwich spread were 20.3, 27.2, and 43.5 kJ/mol, respectively.

• Journal of the Korean Institute of Rural Architecture
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• v.14 no.2
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• pp.11-18
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• 2012

Carlos Jimenez's 'House and Studio' was self-designed to fully function as both a home and workplace. Since its establishment in 1983, the installation has been continuously updated for almost 30 years solely under the guidance of the owner's life occurrences and routine needs. The additions and alterations succeeding the building's erection were executed to incorporate small yet symbolic fragments of the resident's memories and life episodes. The particularity of the 'House and Studio' can be compared with other residential remodeling and expansion projects in regards to certain key aspects. These means of comparison include, but are not limited to, building strictly under the direction of a master plan of development vs. allowing natural adaptations that comply with the resident's needs, rapid development vs. gradual advancement, the ornamenting by exposing showy features vs. the enhancing by addition of modest natural components, sustainability vs. sustenance, systematic room divisions vs. ambiguous spatial organization, possession as a materialized asset vs. preservation as a recollection of memories, and finally the recognition as one example of signature architecture vs. the witnessing of a maturing animated shelter. The given propositions can be further explained with the comprehension of Erich Fromm's theory of the 'Having' mode and 'Being' mode, two mechanisms that categorize the essence of human life. The 'Having' mode is described by the human greed for wealth, power, and influence, whereas the 'Being' mode is comprised of compassion, joy, and productivity. Fromm's thesis applies to the general sense of human life, but the ideas can be narrowed to accommodate the architectural standpoint. In architecture, the 'Having' mode can be translated to be the conspicuous form-oriented and self-contained object. The 'Being' mode, on the other hand, is transposed as the more natural form, incorporating the needs of the owner before commercialization. The growth of Jimenez's 'House and Studio' can be perceived as an architectural suggestion to the overcoming of human indifference caused by fixation on the 'Having' mode.

• Microbiology and Biotechnology Letters
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• v.49 no.2
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• pp.192-200
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• 2021

Kunun-zaki, produced by submerged fermentation of a combination of millet and sorghum, is a popular beverage in Northern Nigeria. Owing to the nature of the process involved in its production, kunun-zaki is highly susceptible to contamination by food spoilage microorganisms, leading to inconsistent quality and short shelf-life. In this study, we investigated various food spices, including cinnamon, garlic, and nutmeg, as potential preservatives that could be used to extend kunun-zaki shelf-life. Kunun-zaki varieties were fermented with each of these spices mentioned above and subjected to bacterial, nutritional, sensory, and quality maintenance assessments (using a twelve-member sensory panel to evaluate the organoleptic properties of kunun-zaki). Bacterial counts in the final products ranged between 10^5-7 CFU/ml. We identified two bacterial genera, Weissella and Enterococcus, based on partial 16S rRNA gene amplicon sequencing. Three amino acids, namely leucine, aspartate, and glutamate, were abundant in all kunun-zaki varieties, while the total essential amino acid content was above 39%, suggesting that kunun-zaki could potentially be considered as a protein-rich food source both for infants and adults. The kunun-zaki products were also rich in carbohydrates, crude proteins, ash, crude fiber, and fat, with contents estimated as 81-84, 8-11, 0.8-4.0, 2.9-3.58, and 5.1-6.3%, respectively. However, this nutritional content depreciated rapidly after 24 h of storage, except for kunun-zaki fermented with garlic, which its crude protein and fat content was maintained for up to 48 h. Our results revealed that organic spices increased the nutritional content of the kunun-zaki varieties and could be potentially be used as natural preservatives for enhancing the kunun-zaki shelf-life. However, garlic might be considered a better alternative based on our preliminary investigation. The presence of the isolated microorganisms in the analyzed kunun-zaki samples should be highlighted to raise awareness on the possible health hazards that could arise from poor handling and processing techniques.