This study is focused on the antimicrobial activity of cyanobacteria Microcystis aeruginosa by the reduction and oxidation reaction of copper and zinc alloy metal fiber filter. Cu/Zn ion is easily makes radicals with molecular hydroperoxide. Especially, hydroperoxide radical shows strong toxicity to the strains. Plasma membrane causes conformational change when hydroperoxide radical binds to plasma membrane. Elution of copper ion from copper and zinc alloy metal fiber is detected in the cyanobacteria solution as 0.5 ppm, and that of zinc ion is 0 ppm respectively. Zinc ion is figured to form a hydroxide in the cyanobacteria solution and precipitated to form a sludge. The concentration of chlorophyll-a in the cyanobacteria solution was proved to be the index of antimicrobial level of Microcystis aeruginosa.

Physicochemical and sensory properties of sponge cakes using 2 kinds of domestic wheat flour(white flour, whole wheat flour) and imported cake flour were investigated. In the proximate analysis, white flour had higher contents of water and protein compared with those of imported flour. Whole wheat flour had the highest contents of protein, lipid and ash. Regarding the batter, imported flour sample showed lower specific gravity and higher viscosity than those of domestic flour sample, implying that there was more air incorporation and higher batter stability. As a result, imported flour batter produced larger cake compared to that of domestic flour batter. But indexes of symmetry and uniformity showed no significant difference among the samples. In textural analysis using rheometer, cakes with imported flour were softer compared with that with domestic flour. In gumminess and brittleness, cakes with domestic white flour showed the highest value while that with the imported flour showed the lowest value. For the color measurements of cake crumb, no significant difference in DE was found among the samples. Regarding the cross-sections of the cake observed using SEM, imported flour produced cake with smaller and more even air cells compared to that with the domestic flour cake. In sensory evaluation, cakes with the domestic white flour showed the highest moistness value. But there was no significant difference in springiness, firmness, adhesiveness and ease of swallow among the samples. In conclusion, cakes with domestic white flour and whole wheat flour were as good as that with imported cake flour for the sponge cake preparation.

Based on the experiment results of laboratory scale modified anoxic-oxic process for leachate treatment, biological nitrogen removal program was verified in terms of SS, COD, and TN concentration. These measured water qualities concentration could be predicted by biological nitrogen removal program with R2 of 0.994, 0.987, 0.990, respectively. No error was occurred between water qualities concentration and quite wide range of water qualities concentration (i.e., 50-4200 mg/L) during the modelling. Each unit and final effluent of simulated concentration was kept good relationship with that of measured concentration therefore this biological nitrogen removal program for sewage or wastewater treatment plants has good reliance.

Physicochemical and sensory characteristics of the green tea dasik varying the added value of oligosaccharide were investigated and the products were surveyed by elementary school students regarding the acceptability. Protein and ash contents were significantly higher and fat contents were significanlty lower in the samples with oligosaccharides compared to those in commercial ones(p<0.05). Commercial samples had significantly higher values in all of the textural characteristics using textural analyzer compared to those of the developed dasik sample groups. In analytical sensory evaluation, varying the amount of oligosaccharide, commercial samples had significantly higher values of sweetness, hardness, and cohesiveness and lower values of savory aroma and falvor compared to those of developed dasik(p<0.05). Savory aroma and flavor were highly negatively correlated with textural hardness, springiness, chewiness, gumminess, and cohesiveness(p<0.01), while sensory sweetness and hardness were significantly positively correlated with textural springiness(p<0.05), chewiness, gumminess, and cohesiveness(p<0.01). When surveying elementary school students regarding the acceptability of green tea dasik and commercial samples, green tea dasik 2 was the most preferred with significance in color. Regarding aroma, green tea dasik 1 received the highest acceptability (p<0.05). In the flavor, both dasik 1 and 2 received higher score than those of the commercial dasik. In overall acceptability, both green tea dasik 1 and 2 were preferred to the commercially sold ones with significance(p<0.05).

이 연구에서는 원자력발전소 주변 환경 방사선이 생태에 미치는 영향을 감시할 수 있는 생물학적 지표로서 야생 등줄쥐의 활용 가능성을 평가하였다. 국내 5지 역을 선정하여 10월에 한정하여 등줄쥐를 채집하였는데, 농경지에서 산중턱에 이르기까지 폭 넓게 서식하였다. 채집한 쥐들에 대하여 황갈색 피모와 검은색 등줄무늬를 관찰하였는데, 외부형태 특성 가운데 몸통의 길이, 꼬리의 길, 귀의 길이를 계측한 결과, 등줄쥐의 분류기준과 일치하였다. 아울러, 간장내 효소형을 분석한 결과 국내에 서식하는 대부분의 등줄쥐가 Apodemus agrarius라는 것을 알 수 있었다. 또한, 야외에서 생포한 등줄쥐를 암수 한 마리씩 동거시키고 생산된 새끼가 5주령에 도달하였을때 방사선을 조사하고, ICR 마우스를 비교로 생존율과 적혈구내 미소핵 출현빈도를 분석한 결과, 반치사 선량은 5와 7.9Gy였다. 이 연구결과로 야생 등줄쥐가 원자력 발전소 주변 수준의 방사선이 인간생환에 미치는 영향을 판단할 수 있는 생물학적 인 지표로서 잠재적 활용성이 높다는 것을 알 수 있었다.

This study is to investigate the trend of researches on food and culture from 1990 to 2003. With a literary approach, this paper analyzes how many papers were published and what was the major research subject. We classified the journals published during this time into 10 different categories and we are to grasp a research trend. 1) Historical approach on the traditional food and food habit; 2) Globalization of Koran food; 3) Use and preparation for traditional food; 4) Table setting and table manner; 5) Provincial cuisine; 6) Traditional festive food or celebratory meal; 7) Religious food; 8) Fusion food; 9) Food and culture in foreign countries and food habit of Korean people living abroad; 10) Studies related with satins out. It was revealed that 268 papers(=ps) were published. Eating out was the most frequently reported subject(100 ps), followed by provincial cuisine(54 ps), use and preparation for traditional food(49 ps), food habit for foreign people and Korean people living abroad(22 ps). Researches on these 4 topics have been accelerated since the late half of 1990s. This reflects the social factors such as rapid growth of food service industry, settlement of local autonomy, popularization of leisure activities and accelerated introduction of foreign food and culture. Half of the studies on the eating out dealt with eating out behavior. And 30 papers were reports on the food service industry situations. More than half of the studies on the provincial cuisine(26 ps) were concentrated on digging out recipes. Studies on the use and preparation for traditional food were mainly about what kind of food and how often the food is used(17 ps). Kimchi was the most frequently studied food. There were 11 papers regarding food and culture in foreign countries. Most of the authors were historians or linguists. Food habit of Korean people living abroad were investigated in 7 papers. There was few studies on fusion food, table setting and table manner. This doesn't meet with increasing demand for specialized information in then fields. Researches on the traditional festive food or celebratory meal(5 ps) and religious food(9 ps) were negligible. Papers on the historical approach to the traditional food and food habit were limited(12 ps). Moreover, most of them were patchwork of existing literatures. Continuous researches to exploit the historical facts based on literary proof should be tried with patience. Otherwise, the papers will copy the hackneyed knowledge repeatedly. Globalization of Korean food means the development of Korean food for foreign people and export of them worldwide. Only 16 papers were reported on this subject, 14 of them were published after 2000, 8 of them were surveys on the foreigners' food preference. In order to get practical informations on what we develope and how we sell for the foreign customers, profound research on their food habit should be done.

This study is on the changing pattern of fish-and-shellfish uses during the last two thirds of Chosun period on the premise that they are influenced by development of fishing technology. With a literary approach, this paper researches how fish-and-shellfish production and consumption pattern changed, especially in relation to technological development of fisheries. First, we examine into the changes of fishery production. And next, we analyze the kind and cooking method of fish-and-shellfish in [Eum-sik-di-mi-bang](1670) and [Gyu-hap-chong-seo](1815). The analysis of two books revealed that there were significant differences in fish-and-shellfish uses. Because the two books were written with a gap of 145 years and the development of fishing technology and remarkable changes of fishery production affected on the fish-and-shellfish uses. Due to primitive fishing tools and skills, fresh-water and reverse-river-fish and shellfish had been caught in substantial amount until the middle ages of Chosun period. As a result, the availability of seafood were limited extremely even in the upper classes. These situations are evidenced by the analysis of [Eum-sik-di-mi-bang]. Only 12 kinds of fish-and-shellfish are described in [Eum-sik-di-mi-bang]. Most of the sesfoods is mollusc which is easy to catch. As for the salt-water fish, dried cod and dried herring were mentioned. Mullet, the reverse-water-fish, is used most frequently. Only one kind of 'Hoe', which needs extreme freshness, is described. This means that the use of fresh fish-and-shellfish was very limited to some kinds which could be caught near the village. As the netting fishery began to be developed in the 18th century, the production of some salt-water fishes, such as anchovy, shrimp, yellow corvina, pollack, and herring, had increased remarkably to make marine resources more available. Small fish, such as anchovy and shrimp were preserved as 'Jeot-gal' and sold nationwide. Therefore, 'Jeot-gal' and seafood could be used in Kimchi around this time and had a deep influence on the change of Kimchi in taste and nutrition. In [Gyu-hap-chong-seo], 33 kinds of fish-and-shellfish are described. Including cod and herring, 17 kinds of sea water fish and mollusc are mentioned. Some of these are consumed in fresh state, neither as dried nor as salted. Because the merchants promoted the transport of seafoods to other regions according to the growth of commercial economy. As a result the diet of the people could be enriched by the various seafoods.

Human embryonic stem (hES) cell lines have been derived from human blastocysts and are expected to have far-reaching applications in regenerative medicine. The objective of this study is to improve freezing method with less cryo-injuries and best survival rates in hES cells by comparing various vitrification conditions. For the vitrifications, ES cells are exposed to the 4 different cryoprotectants, ethylene glycol (EG), 1,2-propanediol (PROH), EG with dime-thylsulfoxide (DMSO) and EG with PROH. We compared to types of vehicles, such as open pulled straw (OPS) or electron microscopic cooper grids (EM grids). Thawed hES cells were dipped into sequentially holding media with 0.2 M sucrose for 1 min, 0.1 M sucrose for 5 min and holding media for 5 min twice and plated onto a fresh feeder layer. Survival rates of vitrified hES cells were assessed by counting of undifferentiated colonies. It shows high survival rates of hES cells frozen with EG and DMSO (60.8％), or EG and PROH(65.8％) on EM grids better than those of OPS, compared to those frozen with EG alone (2.4％) or PROH alone (0％) alone. The hES cells vitrified with EM grid showed relatively constant colony forming efficiency and survival rates, compared to those of unverified hES cells. The vitrified hES cells retained the normal morphology, alkaline phosphates activity, and the expression of SSEA-3 and 4. Through RT-PCR analysis showed Oct-4 gene expression was down-regulated and embryonic germ layer markers were up-regulated in the vitrified hES cells during spontaneous differentiation. These results show that vitrification method by using EM grid supplemented with EG and PROH in hES cells may be most efficient at present to minimize cyto-toxicity and cellular damage derived by ice crystal formation and furthermore may be employed for clinical application.

In order to investigate the eating out behavior of university students, this survey was conducted using the questionaires for 710 students(369 male, 341 female) from 11 universities in Seoul. It was revealed that 39.4% of the subjects spent 60,000~100,000 won for monthly eating out cost and 57.8% of them ate out more than once a day. Most of them expended less than 3,500 won for lunch, while 36.5% of them spent 4,000 ~5,000 won for dinner. Dinner was regarded more important than lunch. Korean foods were the most preferred menu for eating out with friends and fast foods were the second. But Boonsik(snack bar foods), Chinese foods and Japanease foods were rarely selected. Frequency of selecting fast foods was 8 times greater than that of Boonsik. This indicates that the preference of western flavor and the pursuit of convenience is getting more obvious. While dating, western foods were preferred, followed by Korean foods, fast foods. The 80 kinds of foods were reported as favored eating out foods. Although 50 among 80 were Korean foods, the rest of them were Koreanized foreign foods most of those were western style. This may suggest that when the students become adults, they will be much fond of western dish for their dinning out. This tendency of preferring western flavor were much apparent in foods for dinner compared with lunch. In both sexes, the standard of food choice was in the order of taste, price, mood, hygiene, service and brand name. But male students were more conscious of price and service while female students were more concerned about taste and hygiene. Most unsatisfying feature in restaurant was unstable atmosphere for both sexes. Taste was the most important sensory factor in selecting the foods, followed by appearance, smell and texture. Major source of restaurant information was recommendation by friends or relatives. But the use of internet or magazine was negligible. Female students had more positive attitude, compared with male students, in using restaurant information and pursuing eating out for gourmet. The dining out menu of which price ranges about 3,000~5,000 won could be preferable foods for most people. Therefore, instead of blaming them for eating too much fast foods, new menus which fit the food preference and affordability of the students should be developed.