FT-IR, GC/MS, and ATR-FT-IR analyses were performed to confirm the physicochemical characteristics of saw palmetto fruit (SPF) extract. FT-IR analysis of the standard product showed that the band corresponding to the carbonyl bond of free fatty acid was stronger than the band of acyl-glyceride. Sample E was identified as having the same trend as the standard sample. Fatty acid composition analysis revealed that the main fatty acids in the standard sample were lauric acid and oleic acid. The content of lauric acid ranged from approximately 30% to 38% in samples B, C, D, and E, while the content of oleic acid ranged from approximately 29% to 34%. The GC/MS analysis confirmed that the standard SPF extract consisted of fatty acids and fatty acid ethyl esters. Sample E demonstrated a similar pattern to the standard samples in terms of oleic acid, lauric acid, and fatty acid esters. ATR-FT-IR analysis indicated that only sample E was predicted to contain 100% saw palmetto extract. Therefore, these study findings can be considered fundamental data for analyzing the physicochemical characteristics of the composition of SPF extract.

This paper is concerned to develop a fluid pressure system for the control of artificial bladder urine discharge. The primary goal is to force the fluid into the space between the inner wall and the outer wall by using a pump in the artificial bladder having a double structure of inner and outer walls and to form the urine discharge pressure by the contraction of the bladder inner wall due to the movement of the fluid. The ANSYS_CFD analysis is used to confirm the delivery of fluid pressure in the artificial bladder model, and the ANSYS_FSI analysis is used to identify the deformation and internal pressure of the artificial bladder through the delivery of fluid pressure, and to identify the discharge of urine. As the design parameters of the modeling of the artificial bladder and the fluid flow field, the capacity of the flow field, and the pump pressure input value were selected.

One of the main processes of tenderizing beef in Joseon Dynasty was chemical methods involving Apricot seeds, manchu cherry twig and leaves, bamboo skins, mulberry tree bark, mangsa (硭砂), salmiacum (磠砂), alcohol, fermented malt, and original honey. This study analyzed and compared the effect of broussonetia papyrifera, fermented malt, cherry trees, and mulberry tree bark from old cookbooks. Tenderizing beef with cherry trees was most effective in the experiment on shearing force, TPA, and electrophoresis of beef. According to sensory evaluation and electrophoresis test results, tenderized beef with mulberry tree bark was slightly more preferred over the method using cherry trees. However, in accordance with the above mentioned experiment, quantitative descriptive analysis showed that the most common tenderizing material was derived from morus alba powder.

Records regarding beef cuisine and its tenderization were identified in 38 publications. Old cookbooks, agricultural texts, and Joseon’s encyclopedias addressed the subject 411 times. The beef recipe was as follows: cutting 184 times, seasoning 112 times, moist heat cooking 196 times, dry heat cooking 129 times, and drying off 33 times. Recipe also used main ingredients 194 times, sub ingredients 203 times, garnish eight times, and stock six times. Regarding seasoning and flavoring materials, there were a total of 41 types of spices, tenderizers, and others written 839 times. There are two main types of tenderizing beef: physical and chemical methods. A total of 18 types of natural tenderizers were written 57 times in the recipe.

This study investigated data on beef dietary consumption during the Joseon Dynasty Period, including「the Annals ofthe Joseon Dynasty」,「the Diaries of the Royal Secretariat」, and「Ilsongnok」. Beef stands for superstitions as well asrespect, broad-mindedness, exquisite culinary taste, and is a symbol of taste. In the historic record, we found two extremelyopposite trends; specifically, Ugeum (牛禁, forbidding beef consumption and indulgence in beef). On the one hand,believing that they were the rudimentary foundation to Korea’s agriculture, Joseon authorities tried to protect cows and bullsas valuable agricultural assets. Meanwhile, there were several officially sanctioned beef consumption events in the Joseonperiod. These included Jesu (祭需, food for ancestral rites), Daejup (待接, servings), Hasa (下賜, bestowment), and Hogue(饋, comforting soldiers with culinary methods). These included offerings to the departed spirits, servings, bestowment,and comforting soldiers with culinary methods. Especially in Joseon’s Yeonhang (燕行) Journals, we can see different beefdistributions and preferences between Japan and China. Furthermore, The Annals of the Joseon Dynasty even addressedthe general issue of beef treatment; special methods for beef processing, beef distribution, tool materials, and prices of beef.

배타적 경제수역에서 연안국과 기국의 관할권은 서로 중첩되며 어느 일방에게만 배타적인 권리가 부여되지 않는다. 이런 점에서 삼면의 바다가 모두 중국 및 일본의 배타적 경제수역과 맞닿아 있는 우리나라는 배타적 경제수역에서 자국의 법령을 국제법에 합치되게 적용하고 집행하는 것은 무엇보다 중요하다. 하지만 2006년 튜멘호(M/V Tyumen) 사건에서 대한민국정부와 법원은 유엔해양법협약이 정하는 연안국의 권리와 부합하지 않는 법률인 공유수면관리법(현재는 공유수면 관리 및 매립에 관한 법률로 개정 변경되었음)을 적용하여 관할권을 행사하였다. 비록 이 사건이 국제사법재판소나 국제해양법재판소에 제소되지는 않았지만 만약 제소되었다면 우리나라가 승소할 수 있을지는 의문이다. 따라서 우리나라는 위와 같은 사태를 방지하기 위해서 우선 배타적 경제수역을 관할하는 국내법 규정들을 면밀히 분석하여 유엔해양법협약 및 기타 국제법 규정에 합치되지 않거나 내용이 구체적이지 않는 부분에 대해서는 개정 및 제정을 통하여 동 수역에서 법집행 시 근거법으로 사용될 수 있도록 해야 개선하여야 할 것이다.

Egg is a food that has been loved from ancient times by people all around the world. It has been called a present from god because its rounded shape was believed to refer to the earth. We found the oldest and most perfectly preserved egg fossil at Chunmachong (天馬) in Kyungju (慶州). We believe that it was used during the period of the Three States or the unified Silla (新羅), and, accordingly, it was a noble food that has been found at the king’s grave of the age. Egg, which is called egg of chicken in Korean, was written as egg of chicken (鷄卵), son of chicken (鷄子), bird’s egg of chicken (鷄蛋), and round thing of chicken (鷄丸) in the Korean alphabet and Chinese characters. The ancient countries had the following myths about eggs In myths about offspring by egg, they were born as heaven’s will to make them god. There were 19 proverbs: ‘Hitting a rock with an egg’, ‘It’s like the yellow part of an egg’ and ‘Even an egg stops when it rolls’, etc. According to a theory of divination based on topography, people use eggs when they find a good place. There are 10 proverbs (四字成語): Dongjiipran (冬至立卵), Nanyeoseoktu (卵與石投) etc. Studies for analysis of egg recipes found in the old literature (cooking, agriculture and fishing, and medical books) in the Chosun Dynasty recorded 36 times where cuisine with egg was mentioned as the main ingredient, 154 times as a sub-ingredient, 79 times as a garnish, and 20 times etc. As a garnish, they were ‘finely sliced’, ‘thin rectangular and the rhombus form’, and ‘rounded shape’; after grilling they were divided into yellow and white parts. When cooked, they were used in comparison of the size or shape of an object with that of other objects.

Spherical Ti-6Al-4V powders in the size range of 250 and 300 µm were uniformly doped with nano-sized hydroxyapatite (HAp) powders by Spex milling process. A single pulse of 0.75-2.0 kJ/0.7 g of the Ti-6Al-4V powders doped with HAp from 300 mF capacitor was applied to produce fully porous and porous-surfaced Ti-6Al-4V implant compact by electro-discharge-sintering (EDS). The solid core was automatically formed in the center of the compact after discharge and porous layer consisted of particles connected in three dimensions by necks. The solid core increased with an increase in input energy. The compressive yield strength was in a range of 41 to 215 MPa and significantly depended on input energy. X-ray photoelectron spectroscopy and energy dispersive x-ray spectrometer were used to investigate the surface characteristics of the Ti-6Al-4V compact. Ti and O were the main constituents, with smaller amount of Ca and P. It was thus concluded that the porous-surfaced Ti-6Al-4V implant compacts doped with HAp can be efficiently produced by manipulating the milling and electro-discharge-sintering processes.

During the late Chosun Dynasty, famine was the main cause of climate ecological background, such as frequent floods and droughts, the Little Ice Age (小氷期), and epidemic. In addition, it influenced the social and cultural background, such as failure toprovide Yiangbeop (移秧法), breakout of war and revolt, loss of farming cattle, grain consumption due to brewing, the concentration of wealth, and tenacity of shamanism. "Limwongyungjeji" "Injeji" of the last part had been written about the famine; wild plants to raw, dried, or dried powder, or processed pharmaceutical goods. Grain couldbe replaced in more than 330 types of famine relief food and recipes; 170 species of vegetables, 34 species of vegetation, and 33 kinds of fruit - the botanic foods were mainstream. Edible parts of these plant foods are those of 14 kinds: 175 species of leaves, 113 species of sprouts, 99 kinds of buds, and other fruits, roots, stems, flowers, etc. The recipe (poaching, salting, and oil-marinated) was written 186 times or forsoup, raw, and boiled.

시설의 자동화시스템 중, 계측시스템을 개발하고, 토마토 수경재배에 적용 실험하였다. 본 시스템은 하드웨어, 소프트웨어, 계측 기기로 구성되었다. 계측프로그램은 편리한 GUI 환경을 제공하고 다른 프로그램과의 연계를 위하여 윈도우 환경에서 개발하였다. 초기화면에는 시스템설정, 센서보정, 온실상태, 제어, 파일관리 및 도움말 등의 메뉴바를 설정하였으며, 팝업메뉴, 툴바 및 상태바들을 사용하여 조작이 용이하게 하였다. 특히, 센서의 장착에 유연성을 부여하였으며, 계측자료는 일정 시간별로 여러 가지 형태의 파일로 자동 저장하여, 사용자가 통계나 그래프등 필요로 하는 작업을 용이하게 할 수 있게 하였다. 적용실험 결과, 본 계측시스템은 순환식 비순환식 및 여러 가지 수경재배 방식에 모두 적용 가능한 것으로 사료되었다.

Clean plate education program was applied to change students' perception on food waste in the dormitory cafeteria of T campus G university that is located in Tongyeong, in which 408 students joined the program. From survey and food waste monitoring, it was found that clean plate education program was effective to change students' perception as well as action. Half students (50.5%) answered that their eating habit changed, and among them 30.1 % students left a little food on the plate and 13.1% students left no food behind. Many students become aware of the seriousness of food waste issue (84.5%), and 44.2% students were trying to reduce leftover. Food waste generation in cafeteria was 341.9, 576.1, 344.3g/capita/day in 2005, 2007 and 2008, respectively. And this shows that food waste generations were much less than national average data except 2007. Therefore we could conclude that clean plate education program was satisfactory to change students' perception on food and to change their action, and it could be an excellent new approach to resolve a social issue caused by food waste. In order to reduce food waste generation at dormitory cafeteria, food taste and diet should be improved and students' eating habits also should be changed. For this, a practical program like clean plate education should be organized.