• Journal of the East Asian Society of Dietary Life
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• v.15 no.4
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• pp.475-482
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• 2005

As Korea has approached the aging society, older Koreans have become an important force in restaurant sales today. To succeed with this silver market, it is important for restaurant managers to know who they are and which factor influence the older Koreans' eating-out decision making process. The purpose of this study was to investigate the effect of the elderly consumers financial independency on restaurant selection process. Data were collected from 178 older consumers above 55 years old and analyzed using the descriptive statistic analysis, MANOVA, and one-way ANOVA. The results showed that the elderly consumers financial independency significantly influenced the decision making process in determining where they eat out Significant differences were found between high income group and low income group in the Problem Recognition Step(Wilks' Lambda=0.776, F=3.796), Information Search Step(Wilks' Lambda=0.779, F=2.959), Alternative Evaluation Step (I :Wilks' Lambda=0.835, F=1.748/ II :Wilks' Lambda=0.764, F=3.212), and Purchase Decision Step(Wilks' Lambda=0.849, F=2.412), except the Post-Purchase Behavior(Wilks' Lambda=0.933, F=1.179). The more financially independent older consumers were, the more directly they were involved in the eating out decision making process. Older consumers with higher income and more personal property were likely to 'propose to eat out by themselves'(F=10.986), to obtain restaurant information from the 'printed materials'(F=9.707), to consider 'convenient location' as most important factor when they eat out(F=5.594), and to go to 'family restaurant'(F=7.067), 'Japanese restaurant'(F=7.391) and 'fine dining restaurants'(F-=6.382). In conclusion, we found that the elderly consumers financial independency did influence the eating-out decision making process. Considering that older Korean will become a financially independent consumer and will be eating away from home more often, food service operations should actively position themselves for this market and develop the market-driven menus and services to meet their needs and expectations.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.843-848
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• 2000

The single cell-gel electrophoresis assay (comet assay) was used to identify irradiated beans. Soy beans, kidney beans, and red beans were irradiated with $^{60}Co$ gamma rays at 0.1, 0.3, 0.5, 0.7, and 1.0 kGy. Beans were peeled out, crushed lightly, and treated with phosphate-buffered saline (PBS) to extract cells. The extracted cell suspension was mixed with agarose gel solution and spread on an agarose precoated slide. After lysis of the cells, they were subjected to microgel electrophoresis for 2 minutes, and then silver-stained. We found that the DNA fragments of the irradiated samples were stretched, migrated out of the cells, and formed tails towards the anode giving the appearance of comets, while the unirradiated or the undamaged cells formed very short or no tails. The tail lengths of irradiated samples were significantly increased as irradiation dose increased at the above 0.3 kGy.

• Journal of Korean Society of Rural Planning
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• v.11 no.4 s.29
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• pp.17-24
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• 2005

The sustainable development of local communities is faced with limitation due to poor infrastructure and lack of cooperation among stake-holders. To overcome such circumstances and thus to ensure balanced development of the local communities, the central government is driving construction of innovative cities mainly through transfer of public institutions to local cities. In this study, to contribute to the development of plans for the future agropolis' associated with the transfer of public institutions, efficient organization mechanisms of the agropolis such as basic structure and spatial allocation was examined through analyses of advanced cases(Sophia Antipolis, St. Hyacinthe Science Part Food Valley, Stoneleigh Park) of foreign countries. The analyses showed that the organization of agropolis were consisted of three main components; 1) agricultural and food industry complex conducting R&D, 2) service facilities(information, trade, consulting and advertisement) supporting agricultural and food industries and rural enterprise center in charge of a variety of events including exhibition, rural experience, education, and contest, 3) silver facilities such as hospital and town providing medical service and residence. Based on the results, inventories of facilities which are necessary in 'the future agropolis' and their spatial allocation were suggested.

• Journal of the Korean Applied Science and Technology
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• v.10 no.1
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• pp.57-65
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• 1993

The fatty acid, all $cis-{\Delta}^{5,11,14}-C_{20:3}$, in the Gingko nuts oils, was isolated and, purified by urea-adduct method, silver ion silica gel chromatography and HPLC equipped with reversed phase ${\mu}-Bondapak$ $C_{18}$ column. Its structural elucidation was conducted by IR and $^1H$-, $^{13}C$-NMR technique. The fatty acid composition of seed oils mainly consists of linoleic acid(37.73%), vaccenic acid(18.30%), oleic acid(15.18%), palmitic acid(3.37%), palmitoleic acid(3.37%) and ${\Delta}^5$ NMDB fatty acids(8.50%) in which all $cis-{\Delta}^{5,11,14}-C_{20:2}$ predominates.

• Food Science and Biotechnology
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• v.15 no.1
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• pp.107-111
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• 2006

Kernel oils of Lindera erythrocarpa seeds had high level of unusual fatty acid. Picolinyl ester of this unknown fatty acid showed molecular ion at m/z = 317 with other diagnostic ions such as m/z = 151, 191 (40 amu between two peaks), 204, and 218 on GC-MS. Characteristic peak at $720\;cm^{-1}$ appeared in IR spectrum. In $^1H-NMR$ spectrum both methylene protons at C-3 and C-6 resonated at ${\delta}2.309$ and ${\delta}2.012$, and methine protons of double bond resonated in lower magnetic field centered at ${\delta}5.296$ (C-4) and ${\delta}5.387$ (C-5) as multiplet (J = 9.7Hz). In $^{13}C-NMR$, signals at ${\delta}22.669$ and ${\delta}27.048$ were due to C-3 and C-6 of ${\delta}^4$-monoenoic acid. Results obtained from spectroscopic measurements confirmed unknown fatty acid as cis-4-tetradecenoic acid (cis-4-$C_{14:1}$). Main fatty acid components of oils were cis-4-$C_{14:1}$ (44.5-45.1%), oleic acid ($C_{18:1}$), 20.4-21.3%), and lauric acid ($C_{12:0}$, 11.6-12.4%), along with trace amounts of cis-4-$C_{12:1}$ and cis-4-$C_{16:1}$.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.848-854
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• 1998

To concentrate polyunsaturated fatty acids from anchovy oil by supercritical carbon dioxide $(SC-CO_2)$, effects of different adsorbents, cosolvents and extraction pressures on the extraction yield and fatty acid composition in the extract and the residue fractions were investigated. Anchovy oil mixed with silver nitrate-coated silica gel showed higher extraction yield and concentration of EPA and DHA in the residual fraction than that mixed with only silica gel at $60^{\circ}C/345{\;}bar$. Ethyl acetate was a promising cosolvent for concentrating polyunsaturated fatty acids in the residual fraction from anchovy oil mixed with silica gel. For the extraction pressures tested, 276 bar showed a maximum value in the extraction yield and concentration of EPA and DHA in the residue. Starting with anchovy oil containing 13.3% EPA and 16.2% DHA mixed with a silver nitrate-coated silica gel, the residue fraction containing 28.2% EPA and 38.3% DHA was obtained when ethyl acetate was used as a cosolvent with $SC-CO_2$ at $60^{\circ}C/276{\;}bar$.

• Journal of Engineering Education Research
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• v.15 no.5
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• pp.140-150
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• 2012

The purpose of this study was to compare and analysis researches related the promising career and job outlook and to provide the direction for job choice to engineering students. Literature review and expert council were used to achieve the objectives of study. The result of this study was analyzed that these jobs were promising, that is, environmental scientist and specialist, earth scientist and hydrologist(education and research related career), architecture and architectural engineer, civil engineer, landscape technician, land surveyor map production expert photo surveyor surveying technician(construction related career), material engineer (mechanics and material related career), mine and geology engineer(chemistry, fiber and environment related career), computer system design and analyst, system software engineer, application software engineer, web specialist, and computer support specialist (electrical and telecommunication related career) and food engineer(food related career). In addition, health silver specialist, bio biomedical engineer, renewable energy specialist etc. were promising by considering social and economic trend for demographic change like aging and green growth.

• The Korean Journal of Food And Nutrition
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• v.9 no.1
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• pp.85-91
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• 1996

B-amylase(EC 3.2.1.2) was isolated from the root of arrowroot(Peuria thunbergiana Bentham) with distilled water and then fractionated with ammonium sulfate. Crude extract was partially purified by ion exchange chromatography and gel filtration. The enzymatic properties of partially purified $\beta$-amylase were as follows, the enzyme was fractionated with ammonium sulfate between 0.2 and 0.4 saturation, and showed the typical reaction properties of B-amylase producing only maltose from starch. Optinum pH and temperature were pH 6.5, $50^{\circ}C$ respectively. The activity of the enzyme had proportional relations with enzyme protein concentration below 4mg, and had Michaelis constant of 66.7mg% for soluble starch. The enzyme was inhibited by some metal louts such as silver, cadmium, mercury, aluminum, iron and copper.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.516-523
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• 2006

The mushroom Inonotus obliquue (IO) has been traditionally used for the treatment of gastrointestinal cancer in Russia, Poland, and most of Baltic countries. To explore the possibility that IO has chemoprevention effects, we examined whether or not the aqueous extract of IO inhibits HT-29 cell growth and investigated tile mechanism for this effect. Cells were incubated in the presence of increasing concentrations of the aqueous extract of IO. The extract substantially inhibited the viable HT-29 cell number in a dose-dependent manner and inhibited 5-bromo-2'-deoxyuridine incorporation into DNA of HT-29 cells. Annexin-V staining followed by flow cytometry revealed that the extract induced apoptosis of HT-29 cells in a dose-dependent manner. Western blot analysis of total cell lysates revealed that the extract induced cleavage of caspase-8, -9 and -3 and poly (ADP-ribose) polymerase, but did not affect the protein levels of Bax and Bcl-2. In addition, the extract dose-dependently increased the activity of caspase-8, -9 and -3. We have demonstrated that the aqueous extract of IO inhibits cell proliferation and induces apoptosis in HT-29 cells, which may be mediated by its ability to activate the caspase pathway.

• Journal of the Korean Society of Food Culture
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• v.20 no.5
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• pp.554-560
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• 2005

The purpose of this study was to investigate several aspects of eating out behaviors among older persons. In aging society, need of seniors are getting higher than before, they want to have a good quality of life. Specially it is changed in family structure and life style. The food habits of older person will be getting change. Hence this study tried to show the various thought of eating out behaviors, interested factors to select restaurants and menus, tendency to do eating out, inconveniences to use of eating out so on. The questionnaires were completed by 150 older persons living over 60 years old in Busan. They were mostly health and active. The most study were focused young generation however the old generation was not interest in eating out behaviors. Therefor this study gave a lot of approach to develop food habits for old person. The result were as followed: The attitude of eating out were positive, once or two times in a week was highest response 138(92%). As frequently selected food were vegetable and Korean food restaurants. Moreover older person expect a meaningful food culture among older person. As a bad grade of eating out were not to be kind to seniors, never concern to characteristic older. They wanted to have a food for their health and to share with their spare time. The study of eating out style will be very important issue of silver industry. To develop menus and to make older person culture is very needed in aging society.