• The International Journal of Costume Culture
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• v.12 no.2
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• pp.202-209
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• 2009

Hakka is a very special sub-ethnic group in China, which was formed during several migrations in Chinese war history. Today the majority of Hakka people, living in the boundary between Jiangxi, Guangdong, and Fujian province, still keep a quite old custom and culture. The bell hat for children is a unique and splendid illustration. We have imposed researches and studies in local area a lot and interviewed the local crafts-women to get to know more about bell hat. We are trying to describe the decorations on the bell hat, silver items and embroidery respectively, and then give an overall analysis of Chinese auspicious culture that the motifs of decorations have contained.

• Journal of Microbiology and Biotechnology
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• v.30 no.6
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• pp.868-877
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• 2020

Bicarbonate has been considered as a better approach for supplying CO₂ to microalgae cells microenvironments than gas bubbling owing to cost-effectiveness and easy operation. However, the β-carotene production was too low in Dunaliella salina cultivated with bicarbonate in previous studies. Also, the difference in photosynthetic efficiency between these two carbon sources (bicarbonate and CO₂) has seldom been discussed. In this study, the culture conditions, including NaHCO₃, Ca²⁺, Mg²⁺ and microelement concentrations, were optimized when bicarbonate was used as carbon source. Under optimized condition, a maximum biomass concentration of 0.71 g/l and corresponding β-carotene content of 4.76% were obtained, with β-carotene yield of 32.0 mg/l, much higher than previous studies with NaHCO₃. Finally, these optimized conditions with bicarbonate were compared with CO₂ bubbling by online monitoring. There was a notable difference in F_v/F_m value between cultivations with bicarbonate and CO₂, but there was no difference in the F_v/F_m periodic changing patterns. This indicates that the high concentration of NaHCO₃ used in this study served as a stress factor for β-carotene accumulation, although high productivity of biomass was still obtained.

• The Korea Journal of Herbology
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• v.34 no.6
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• pp.117-124
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• 2019

Objective : Broccoli is edible green plant that has a wide variety of health benefits including cancer prevention and cholesterol reduction. However, leaves of broccoli are not eaten and are mostly left as waste. This study was conducted to evaluate the effects of the broccoli leaf extract (BLE) on prostaglandin E₂ (PGE₂) production related to nuclear factor kappa B (NF-κB) signaling in lipopolysaccharide (LPS)-activated macrophages. Methods : BLE was prepared by extracting dried leaf with ethanol. Cell viability was determined by 3-(4,5-Dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay. PGE₂ and inflammatory cytokines were detected by enzyme-linked immunosorbent assay (ELISA). Expression level of each protein was monitored by Western blot analysis. Results : In LPS-activated Raw264.7 cells, PGE₂ release into culture medium was dramatically enhanced compared to control cells. However, increased PGE₂ was attenuated dose-dependently by treatment with BLE. Inhibition of PGE₂ production by BLE was due to the suppression of cyclooxygenase-2 (COX-2) expression determined by Western blot analysis. BLE also inhibited the production of inflammatory cytokines such as interleukin-6 (IL-6) and tumor necrosis factor-alpha (TNF-α). Inhibition at PGE₂ and cytokine was mediated from inhibition of nuclear translocation of NF-κB due to the repression of inhibitory kappa B alpha (IκBα) phosphorylation and degradation. Conclusion : This study showed that BLE exerted inhibitory activities against PGE₂, which is critical for the initiation and resolution of inflammatory responses, and that inhibition of PGE₂ was mediated by suppression of NF-κB signaling. These results suggest that the waste broccoli leaves could be used for controlling inflammation.

• Journal of the Korean Society of Food Culture
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• v.31 no.2
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• pp.161-169
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• 2016

This study examined co-worker relationship on of life between employees of contract foodservice in general hospital. Contract foodservice managed general hospitals surveyed from 1 October 2015 to 31 October 2015. A total of 230 questionnaires (cook-30 questionnaires, nutritionist-50 questionnaires, cook's helper-150 questionnaires) were distributed, and 177 questionnaires were used for the study. As a result, the quality of life of employees contract foodservice general hospital was composed of sub-factors (employee engagement, stress at work, home-work interface, working condition, general well-being). co-worker relationship was composed of sub-factors (cooperative co-worker relationship, competitive co-worker relationship). Causal relationship between variables was through regression analysis, and significant results were shown. ooperative co-worker relationship had an effect on employee engagement, stress at work, working condition and general well-being. competitive co-worker relationship.

• Proceedings of the PSK Conference
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• 2003.04a
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• pp.274.2-275
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• 2003

The aim of this study was designed to determine the induction of rat growth hormone(rGH) by extracts of a popular herb, Glycyrrhizae radix(GR), roots of Glycyrrhiza glabra $\sub$Linne/, and Glycyrrhiza uralensis $\sub$Fischer/. In vitro study was carried out using primary rat pituitary cell culture for 3 days and then was treated with methanol extract corresponding to 1 mg of dried weight of herb per 1 $m\ell$ of culture solution. (omitted)

• Proceedings of the KSR Conference
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• 2007.11a
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• pp.1657-1667
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• 2007

This study propose a model for railway safety evaluation with which the safety of whole railway system can be evaluated. The evaluation model is to generate a safety index which quantitatively represent the degree of railway safety. Safety index is proposed a function of three indexes; an accident index, safety management index, and safety culture index. This paper describes the first result from the study on the safety target which will be a key starting point toward the development of safety evaluation model. It is recommended that the safety target be composed of several sub-targets that are apportioned to constituent components. It is concluded that the classification of safety target influence on deciding components or attributes that constitute each sub-indexes; an accident index, safety management index, and safety culture index. Based on this study, a railway safety evaluation model will be developed in the next study.

• Proceedings of the Korean Society of Applied Pharmacology
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• 1998.11a
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• pp.130-130
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• 1998

Two novel compounds SSC1 and SSC2 were isolated from culture broth produced from the strain of Stereum hirsutum by using of YM broth. They were isolated through HP-20 column chromatography, silica gel column chromatography and preparative HPLC, successively. The molecular formulas of SSC1 and SSC2. were determined as C$\sub$15/H$\sub$22/O$_3$ by high resolution EI -mass. The chemical structures of SSC1 and SSC2 were determined as sesquiterpenoid compounds by spectroscopic analysis of UV, IR, $^1$H NMR, $\^$13/C NMR, DEPT, HMQC and HMBC spectrum.

• International Journal of Railway
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• v.5 no.4
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• pp.175-181
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• 2012

This study proposes a model for railway safety assessment with which the safety of whole railway system can be evaluated. The purpose of the assessment model is to generate safety indicators which quantitatively represent the degree of railway safety. Safety indicators were proposed as three indicators according to their functions; accident indicators, safety management indicators, and safety culture indicators. This paper describes the first result on the safety target which will be a key starting point toward the development of safety assessment model. It is recommended that the safety target to be composed of several sub-targets are apportioned to constituent components. It is concluded that the classification of safety target has influence on deciding components or attributes that constitute each sub-indicators; accident indicators, safety management indicators, and safety culture indicators. Based on this study, a railway safety assessment model will be developed in the following study.

• The Research Journal of the Costume Culture
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• v.17 no.2
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• pp.343-351
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• 2009

As more and more consumers shop online, websites of fashion brands have become effective means for business activities. The Colors of web sites are the most effective visual elements for e-tailers to communicate with consumers. The purpose of this study is to compare websites created for local and global markets by men's apparel brands. The empirical study focused on differences of color application between the local and global websites. Fourteen brands were chosen for the study. The main color, sub color, and accent color were extracted according to the screen component ratios for each website. The colors were analyzed by Munsell's 10 Hues and 12 tone classifications of Practical Color Coordinate System. The Results indicated that all websites were using White as the main color. The local website used pale tones while global websites used dark tones. There was also differences in the use of sub colors and tones. Red was most used as the accent color in both local and global websites.

• Journal of the Korean Society of Food Culture
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• v.35 no.1
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• pp.28-54
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• 2020

This study aims to investigate the food preservation methods adopted by the Joseon Dynasty, which existed before the 17^th century. A total of 232 food preservation methods were discovered in 25 books, and could be classified by their targeted food types: vegetables (84), sea foods (60), meats (41), fruits (37), and others (10). Depending on the preservation method applied, they are classified as food drying, soaking, mud cellar preservation, and other preservation. Food drying is further classified into 8 sub-types: drying, sun-drying, shadow-drying, wind-drying, dry heat, combined drying, smoking, and others. Soaking could be sub-divided into using salt, ash, dry sand, bran, fermented paste, wet distillers grains, oil, and others. Mud cellar preservation is sub-classified into installing shelf inside the mud cellar, making the mud cellar for food preservation, and making hole or underground tunnel for food preservation. Other food preservation methods include minimizing moisture loss by applying beeswax on a section of the vegetable stem, and cutting the vegetables or fruits with their branches and leaves for food preservation.