• 한국지구물리탐사학회:학술대회논문집
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• 2004.08a
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• pp.104-117
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• 2004

Dmitri Donskoi, which went down during the Russo-Japanese War occurred 100 years ago, was found by using geophysical exploration techniques at the 400 m water depth of submarine valley off Jeodong of Ulleung Island. In the submarine area with the rugged seabed topography and volcanic seamounts, in particular, the reliable seabed images were acquired by using the mid-to-shallow Multibeam exploration technique The strength of corrosion (causticity) of the sunken Donskoi, measured by the electrochemical method, decreased to 2/5 compared with the original strength.

• Journal of Food Hygiene and Safety
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• v.24 no.4
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• pp.318-323
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• 2009

Dahi is yoghurt like fermented dairy products available in Bangladesh made by traditional ways from raw milk. The aim of the present study was to check and compare the present quality status of the market dahi in reference to laboratory made dahi. For this, dahi was prepared in the laboratory (A) and collected from Kishoregonj district (B), Gazipur district (C), Bogra district (D) and Dhaka district (E and F). Consumer acceptance quality was judged on 100 point by a judge panel and chemical and microbiological quality test were done by established methods. 'A' type dahi was superior followed by E, D, F, B and C considering the consumer acceptance quality parameter. From chemical test, it appears that, B possess the lowest pH ($3.75\;{\pm}\;0.05$) and highest was in C ($4.46\;{\pm}\;0.15$). Total solids content of F type dahi ($318.40\;{\pm}\;4.44\;g/kg$) was highest and fat ($52.00\;{\pm}\;2.00\;g/kg$), protein ($44.33\;{\pm}\;2.00\;g/kg$) and ash ($10.76\;{\pm}\;0.31\;g/kg$) content were also higher in F type dahi. E and A type dahi were also with considerable figure in chemical quality parameter. Dahi B was inferior in respect of microbiological quality- total viable count (TVC) (${\times}\;10^5\;cfu/ml$) content was $94.00\;{\pm}\;4.58$, yeast (cfu/ml) content was $183.33\;{\pm}\;15.28$ and mold (cfu/ml) content was $53.33\;{\pm}\;15.28$. The TVC (${\times}\;10^5\;cfu/ml$), yeast (cfu/ml) and mold (cfu/ml) content of A type dahi were $39.67\;{\pm}\;4.51$, $50.00\;{\pm}\;10.00$ and $20.00\;{\pm}\;10.00$, respectively. Considering all the three major quality aspects dahi A was superior than others followed by F, D, E, C and B.

• Proceedings of the Korean Society for the Gifted Conference
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• 1994.08a
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• pp.1.2-37
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• 1994

Currently Korea encourages gifted high schoolers and junior high schoolers to participate in international achievement contests such as International Olympiads. Participants for these contests are selected nationwide among gifted students in areas of mathematics, physics, chemistry, and others. They go through a series of screening tests and programs. One of the screening processes IS Korean Olympiad School, which provides study programs each summer for student-candidates prior to following year's International Olympiads. Approximately 40 students of high schools and junior high schools, in each subject of study, gather at Korean Olympiad Summer School, and they go through intensive study programs during a short period of time. Out of 40 candidates,' less than 10 students are finally selected to participate in International Olympiads. In this study, a psycho-educational program called "Situation Coping Training Program" was developed to enhance ahievement motivation for these student-candidates. This study was to see if this training program actually improved their cognitive, emotive motivation factors, and to see how this training program affected their achievement level. Training was administered for five days. This training program was found effective for participants to increase self-efficacy, internal locus of control, and anxiety copmg. These cognitive and emotive motivation factors, other than intelligence, were found to have positive relationship with achievement level, of which self-efficacy and attribution style of students were found as two best predictors of achievement. This training program was perceived as necessary. by participants, and helpful for recovering self-confidence and self-control as well as coping pressure. Suggestions were made that this kind of training program be administered as a regular curriculum in preparative study programs such as Korean Olympiads, since cognitive, emotive motivation factors are related with achievement, and furthermore, be utilized in all gifted education programs in Korea. in Korea.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.838-847
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• 1999

Based on the results that the extract of Korean mistletoe (KM-110) has immunological and anti-tumor activities and its main component is lectin called KML-U, this study was carried out to investigate the immunostimulatory and anti-tumor activities of FKM-110, fermented KM-110 with lactobacillus, as a basic study for the development of functional food with anti-tumor activity. The amount of lectin after fermentation determined by ELISA was varied with the fermentation time and kinds of lactobacillus. Cytotoxic effects of FKM-110 on the various tumor cells was significant and dependent on the concentration of KML-U and the kinds of lactobacillus. FKM-110 stimulated macrophage and resulted in the secretion of some cytokines such as IL-1 and $IFN-{\gamma}$, but this effect was not correlated with the concentration of lectin. FKM-110 fermented with Marshall Lactobacillus casei showed the most potent antitumor activity in experimental and spontaneous metastasis models. When yoghurt produced with KM-110, Marshall Lactobacillus casei and skim milk was administered orally to mouse, the metastasis of tumor cells was significantly inhibited.

• Restorative Dentistry and Endodontics
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• v.30 no.2
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• pp.128-137
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• 2005

In this study we measured the amount of light energy that was projected through the tooth material and analyzed the degree of polymerization by measuring the surface hardness of composites. For polymerization, Optilux 501 (Demetron, USA) with two types of light guide was used: a 12 mm diameter light guide with 840 nW/$cm^2$ light intensity and a 7 mm diameter turbo light guide with 1100 nW/$cm^2$. Specimens were divided into three groups according to thickness of penetrating tooth (1 mm, 2 mm, 0 mm). Each group was further divided into four subgroups according to type of light guide and curing time (20 seconds, 40 seconds). Vickers' hardness was measured by using a microhardness tester. In 0 mm and 1 mm penetrating tooth group, which were polymerized by a turbo light guide for 40 seconds, showed the highest hardness values. The specimens from 2 mm penetrating tooth group, which were polymerized for 20 seconds, demonstrated the lowest hardness regardless of the types of light guides (p < 0.05). The results of this study suggest that, when projecting tooth material over a specified thickness, the increase of polymerization will be limited even if light intensity or curing time is increased.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.3
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• pp.331-340
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• 1997

This study was performed by questionnaire to investigate the recognition, preference and intake of calcium and related food behaviors of high school and college students (males 200, females 200) in the Daegu area. The daily intake was determined by a 24-hr dietary recall method. The results were summarized as follows: The recognition score of calcium of the subjects was male 10.46, female 11.54, respectively. Also the preference score of calcium source foods of the subjects was male 3.40, female 3.51. The students preferred yoghurt, ice cream, sweet potatoes and milk, in the order, but they disliked beans boiled in soysauce, sesame seeds and cheese. The frequency of calcium source foods were remarkably low. Milk products were the most preferred and eated calcium source food. A day's calcium intake was 54.1-61.1% of RDA for Koreans. The meal skipping, diet and nutrition consideration ratio of the subjects were 66.5, 13.3, 20.0% respectively. There was a significant positive correlation between the recognition and preference scores of calcium.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1408-1413
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• 2003

This study was conducted to analyze manganese contents of Korean common foods. Contents of manganese in 30 foods were analyzed by ICP spectrometer. And daily manganese intake through 30 common foods was calculated using analysis data of this study and daily food intakes cited from report on 1998 national health and nutrition survey. The average manganese contents of foods analyzed were 949.6 $\mu\textrm{g}$ for rice, 236.1 $\mu\textrm{g}$ for Korean chinese cabbage kimchi, 27.2 $\mu\textrm{g}$ for citrus fruit, 2.6 $\mu\textrm{g}$ for milk, 214.6 $\mu\textrm{g}$ for radish root, 40.0 $\mu\textrm{g}$ for apple, 60.4 $\mu\textrm{g}$ for persimmon, 13.9 $\mu\textrm{g}$ for pork, 9.5 $\mu\textrm{g}$ for beef, 638.3 $\mu\textrm{g}$ for soybean curd, 184.0 $\mu\textrm{g}$ for radish kimchi, 56.0 $\mu\textrm{g}$ for pear, 18.4 $\mu\textrm{g}$ for beer, 11.3 $\mu\textrm{g}$ for egg, 9.5 $\mu\textrm{g}$ for carbonated beverage, 345.0 $\mu\textrm{g}$ for bread, 50.7 $\mu\textrm{g}$ for soju, 270.3 $\mu\textrm{g}$ for potato, 236.1 $\mu\textrm{g}$ for sweet potato, 91.2 $\mu\textrm{g}$ for ramyeon, 32.5 $\mu\textrm{g}$ for onion, 68.0 $\mu\textrm{g}$ for nabak kimchi, 538.2 $\mu\textrm{g}$ for soybean sprout, 112.5 $\mu\textrm{g}$ for welsh onion, 336.7 $\mu\textrm{g}$ for rice cake, 589.9 $\mu\textrm{g}$ for Korean chinese cabbage, 430.4 $\mu\textrm{g}$ for somyeon, 144.3 $\mu\textrm{g}$ for pumpkin, 3.0 $\mu\textrm{g}$ for yoghurt, and 614.4 $\mu\textrm{g}$ for spinach per 100 g of each food. The daily manganese intake through 30 common foods of Koreans in 1998 was 3420.7 $\mu\textrm{g}$. Major sources of dietary manganese were rice, kimchi, and soybean curd. Especially, rice supplied 68.1% of total dietary manganese intake through 30 common foods. Further studies are required to establish database and RDA of manganese.

• Korean Journal of Agricultural Science
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• v.19 no.1
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• pp.40-50
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• 1992

This experiment was carried out to stimulate lactic starter culture for yoghurt manufacturing. A each of 1.5% of Bios 2000, CR starter medium, and Yeast extract were added to bulk medium, acidity, pH and changes in the number of lactic acid bacteria were investigated at, intervals of two hours for Lactobacillus bulgaricus and four hours for Streptococus thermophilus and Lactobacillus casei. The results obtained were summarized as follows. 1. The acidity of control arrived at 0.99% after 16 hours of incubation during the incubation of Lactobacillus bulgaricus. Whereas that of CR starter medium reached 1.00% at 12 hours of incubation. Yeast extract, 1.12% at 12 hours, and Bios 2000 reached 0.97% at 10 hours respectively, Thus, Bios 2000 showed the fastest rate of acid production. 2. When the acidity of experiment medium peaked on optimum levels. pH of control was 4.03 in 16 hours of incubation during the incubation of Lactobacillus bulgaricus. Whereas that of Bios 2000 reached 4.10 of Yeast extract reached 3.97 at 12 hours, and of CR starter medium reached 4.05 at 12 hours. 3. Lactic acid bacterial counts were $3.1{\times}10^{10}/ml$ after 16 hours of incubation during the incubation of lactobacillus bulgaricus, Whereas those of Bios 2000 reached $2.1{\times}10^{10}/ml$ at 10 hours, with the fastest stimulation of growth, The counts in CR starter medium were at $2.9{\times}10^{10}/ml$ at 12 hours, and Yeast extract were $3.8{\times}10^{10}/ml$ at 12 hours. 4. The acidity of control, CR starter medium, and Yeast extract reached 0.92% at 44 hours, and 0.96% at 32 hours, and 0.90% at 32 hours respectively, Also, that of Bios 2,000 reached 0.97% at 32 hours, which exhibited the highest, among the treatments. 5. The pH of control was 4.27 at 44 hours. that of CR starter medium was 4.33 at 40 hours and that of Yeast extract was 4.25 at 32 hours during the incubation in Streptococcus thermophilus. Besides, pH of Bios 2000 is lowest as 4.18 at 32 hours. 6. Lactic acid bacterial counts in control, CR starter medium, and Yeast extract during the incubation of Streptococcus thermophilus were $9.8{\times}10^{9}/ml$ at 44 hours,$9.5{\times}10^{8}/ml$ at 40 hours, and $9.6{\times}10^{8}/ml$ at 32 hours. And, the highest number was $2.0{\times}10^{9}/ml$ for Bios 2000 at 32 hours. 7. The acidity of control during the incubation of Lactobacillus casei reached 0.92% at 40 hours, and those of CR starter medium and Yeast extract were 0.95% at 40 hours, and 1.01% at 36 hours respectively. Also, Bios 2000 had the highest acidity as 0.94% at 32 hours. 8. The pH of control, CR starter medium and Yeast extract during the incubation Lactobacillus casei was 4.27 at 40 hours. 4.21 at 40 hours, and 4.15 at 36 hours respectively. Also, Bios 2000 showed the lowest pH, as 4.23, at 32 hours. 9. Lactic acid bacterial counts in control, CR starter medium and Yeast extract during the incubation of Lactobacillus casei were $9.4{\times}10^{7}/ml$ at 40 hours, $1.1{\times}10^{8}/ml$ at 40 hours, and $5.0{\times}10^{8}/ml$ at 36 hours respectively. And, the progress of 32 hours showed the highest number of lactic acid bacteria as$6.4{\times}10^{8}/ml$ in Bios 2000.