The objective of this study is to examine the relationship between tomato consumption and the risk of metabolicsyndrome (MetS) in Korean middle aged women. Data from the combined 2009-2011 Korean National Health andNutrition Examination Survey (KNHANES) was analyzed. Tomato intake was assessed using the algorithms devel-oped to analyze the demographic data of intakes of different tomato based food commodities such as “tomato, raw”,“tomato, tomato juice”, “tomato, tomato canned”, “tomato sauce”, and “tomato ketchup”. Korean women(n=11,251) were subgrouped according to the number of the MetS risk factor (RF 0, RF 1-2, RF 3). Anthropo-metric parameters, lipid profiles, fasting glucose, and tomato intake were analyzed. Corresponding to the number ofthe MetS RF, there was a decrease in tomato intake (18.90±1.78, 16.67±1.23 and 12.84±1.23; P<0.001). Tomatointake showed a negative correlation with systosolic blood pressure, BMI, waist, and triglyceride. HDL cholesterolalso showed a significant correlation with tomato intake (r=0.023, P<0.05). In summary, the results show a rela-tionship between tomato intake and MetS in Korean middle aged women.

Two fractions (permeate and retentate) from fiber free Aloe vera gel were prepared using an ultra-filtration (UF) system with a tubular ceramic membrane (MWCO of 50 kDa), and their dilute solution properties were investigated. The intrinsic viscosities of fiber free Aloe vera gel and the retentate and permeate fractions that were prepared by ultra-filtration were 18.48, 37.74, and 2.01 dL/g, respectively. UF aloe retentate as a polysaccharide rich fraction exhibited polyelectrolyte behavior showing a sharp decrease of intrinsic viscosity by the addition of NaCl. However, as its NaCl concentration increasing to 1 M, its intrinsic viscosity slightly increased due to conformational change caused by the high concentration of NaCl. On the one hand, the intrinsic viscosities of the dilute UF-retentate solution were exponentially decreased with increasing temperature, and the temperature dependency of its intrinsic viscosity showed a sharp discontinuity at 30oC instead of a linear Arrhenius behaviour, indicating a variation of flow mechanism or network rearrangement of a molecular chain. The chain stiffness of polysaccharide rich fraction at bellow and above 0.5 M of NaCl addition was 0.048 and 0.515, respectively, showing different stiffenings and significant conformational change. The coil overlap parameter and critical concentration of UF-retentate were 3.0 and 0.08 g/dL, respectively.

Two fractions (permeate and retentate) from fiber-free Aloe vera gel were separated using ultra-filtration (UF) system with tubular ceramic membrane (MWCO of 50 kDa), and their molecular properties were investigated. The retentate of UF Aloe gel was a polysaccharide-rich fraction containing about 2.3-fold higher polysaccharide content than fiber-free gel. The FT-IR and 1H NMR spectra of this fraction showed the characteristic patterns of β-binding polysaccharide and a higher degree of acetylation indicating a higher level of bioactive polysaccharide content. The molecular weight and polydispersity of polysaccharide fraction from GPC (gel permeation chromatography) were determined to be 36.8-43.9 kDa and 1.24, respectively, indicating a kind of undispersed polysaccharide. From the SEM observation, the surface structure of polysaccharide fraction had a gel cluster-like structure with a convoluted rough surface. The molecular conformation by Congo red assay exhibited a property of helix structure confirming the existence of a higher-ordered structure as a biological activity conformation.

The purpose of this study was to lay emphasis on the importance of a restaurateur's role and qualities as well as to provide the restaurateur information necessary to effectively run a restaurant. To address the purpose, this study analyzed the qualities of a restaurateur and determined the influence they have on the business results, via conducting a survey with 117 restaurateurs from June 11th to June 26th 2011. In summary, male restaurateurs were higher in the vision directivity, desire to learn, accomplishment, challenge and pro-activity than their female counterparts, with a significant difference of p<0.05. According to their ages, the surveyees showed significant differences in the vision directivity (p<0.05), desire to learn (p<0.01), challenge (p<0.01) and pro-activity (p<0.01). In addition, also the survey revealed that the qualities of a restaurateur had a significant influence on financial performance, a sense of satisfaction and business results (p<0.001). The questionnaire resulted in the following: first, the vision directivity (p<0.05) and the challenge (p<0.05) affected the financial performance; second, the challenge had influence on the sense of satisfaction; and last, the vision directivity (p<0.05) and the challenge (p<0.05) had an effect on the business results. Thus, the study concluded that restaurateurs need two qualities: (i) the vision directivity in order to meet their goals and to have a higher business results and (ii) the challenge to try new managing methods in order to cope with the ever-changing environment.

이번 연구에서는 중형저서동물의 생태학적 연구에 사용하는 Ludox와 Rose Bengal을 처리하였을 때, 고정액의 종류에 따른 DNA (mtCOI)의 추출 효율을 비교하고자 하였다. 실험을 위해 저서성 요각류 Tigriopus japonicus s.l.를 실험동물로 사용하였으며, 99% 에탄올과 4%포르말린의 두 종류의 고정액을 사용한 뒤 이들을 각각 대조구로 삼았다. 그리고 (1) Ludox HS40, (2) Rose Bengal, (3) Ludox

본 연구는 최근 2005년 1월부터 2010년 5월까지 발생한 한반도 중서부지역(36-37.8˚N, 126-128˚E)의 내륙 지진중 규모 2.2 이상의 17개 지진에 대한 단층운동의 해를 구하여 분석하였다. 본 연구를 통해 각 지진의 진앙을 재결정하고, 이를 기상청의 진앙자료와 비교한 결과 대부분 0.03˚ 이내로 대체적으로 유사한 값을 보인다. 진원기구해는 P파 초동극성을 이용하는 방법과 SH파의 극성 및 SH/P 진폭비를 추가하는 방법으로 구하였다. 대부분 주향이동 운동 혹은 주향이동성분이 포함된 사교단층 운동의 특징을 보이며, 주응력장의 P축은 동북동-서남서 혹은 동서 방향이 우세하게 나타난다. 진원기구해는 주로 북북동-남남서와 서북서-동남동 방향의 단층면 혹은 단층보조면을 보이는데, 이는 지표 주구조선의 전반적인 방향과 잘 일치한다. 따라서 진앙이 지표 선구조선과 잘 일치하지 않는다고 하더라도 소규모적으로 지표에 나타나지 않는 이 방향의 지각의 약대를 따라 활성화 했을 가능성이 크다. 또한 경기육괴와 옥천대의 지체구조구에 따른 응력장이나 단층면해의 차이는 나타나지 않으며, 전반적인 한반도의 응력장 분포와도 일치한다.

A fiber fraction (Aloe cellulose), the by-product obtained from Aloe vera gel processing was freeze dried and investigated for in vitro glucose/ bile acid retarding effects of powdered sample (100 mesh) comparing with commercial α-cellulose as a reference sample. We also examined the effectiveness of physiological functionality such as the antiobesity and anti-constipation on Sprague-Dawley (SD) rat. The Aloe cellulose powders during in vitro dialysis experiment for 2 hours exhibited the glucose and bile acid retarding index of 20.32-35.2% and 53.13-28.30%, respectively. Especially, freeze dried aloe cellulose showed the 2.5 and 1.2-6 times higher effect on in vitro glucose and bile acid retardation than those of α-cellulose. These relatively good retarding effects on glucose and bile acid diffusion suggest a potential of preventing from diabetes and arteriosclerosis of some extent. Also, the results from animal experiments on SD rats fed a high-fat diet for 4 weeks suggested that Aloe cellulose might be used as a novel dietary fiber showing an effective anti-obesity and anti-constipation effect.

The fibrous material fraction as a by-product from the commercial aloe vera gel processing was obtained and freeze dried. The physicochemical characteristics such as the proximate composition, crystalline/surface structures and several physical functionalities including the water holding capacity (WHC), swelling capacity (SW), oil holding capacity (OHC), emulsion/foam properties and viscosity properties of this powdered sample (100 mesh) were investigated and analyzed by comparison with commercial α-cellulose as a reference sample. The total dietary fiber content of powdered sample was very high as much as 87.5%, and the insoluble dietary and soluble dietary fiber content ratios were 77.6 and 22.4%, respectively. The FT-IR spectrum of powdered sample showed a typical polysaccharide property and exhibited a x-ray diffraction pattern for cellulose III and IV like structure. SW (8.24±0.15 mL/g), WHC(6.40±0.19 g water/g solid) and OHC(10.32±0.29 g oil/g solid) of freeze dried aloe cellulose were about 3.3, 1.4 and 2 times higher than those of commercial α-cellulose, respectively. Aloe cellulose (~2%, w/v) alone had no foam capacity while improved the foam stability of protein solution (1% albumin+0.5% CaCl2) by factor of 300%. Emulsion capacity of 2%(w/v) aloe cellulose was about 70% level of 0.5%(w/v) xanthan gum, but its emulsion stability was about 1.2 times higher than that of xanthan gum. Also, aloe cellulose containing CMC (carboxyl methyl cellulose) of 0.3%(w/v) showed a very good dispersity. Aloe cellulose dispersion of above 1%(w/v) exhibited higher pseudoplasticity and concentration dependence than those of α-cellulose dispersion, indicating the viscosity properties for new potential usage such as an excellent thickening agent.

In vitro physiological functions such as jack bean (Canavalia ensiformis) urease inhibitory activity and retarding effect of glucose/bile acid of Aloe vera gel concentrated by the optimized DIS (Dewatering Impregnation & Soaking) process conditions were examined. Urease inhibitory activity of DIS aloes ranged from 84.6 to 94.4%, which was similar to or higher than 86.3% of fresh aloe. Also, urease inhibitory activity of DIS aloes was maintained at initial levels after heat treatment (90oC, 10 min.) and drying treatment (freeze or hot air drying). Urease inhibition pattern from Lineweaver-Burk plot indicated general non-competitive inhibition, and inhibition constants (KIE and KIES) of DIS aloes were 41-149 and 87-163 μL/mL, respectively. DIS(glucose) and DIS (polyethylene glycol) exhibited the highest retarding effect of glucose and bile acid. Their retarding effects were about 1.6 and 1.8 folds higher than that of fresh aloe after 0.5 and 1 hr of the dialysis, respectively. Conclusively, the above in vitro physiological functions of Aloe vera gel concentrated by DIS process suggested that aloe products treated with DIS would have the potential benefits for protection against Helicobacter pylori and reduction of blood glucose and cholesterol levels.

The structural and physicochemical properties of dried aloe vera gel by DIS (dewatering impregnation soaking) process under optimum conditions were investigated. FT-IR spectra for dried samples of DIS aloes showed the typical patterns of standard aloe polysaccharide, and surface structures by SEM (scanning electron microscopy) were similar to a gel-like structure. In case of physicochemical properties of dried aloe samples by DIS process, solubilities and swelling powers of control (not osmotic treated aloe), DIS (S) and DIS (G), samples treated by osmotic solution of 60% sucrose/0.25% NaCl and 50% glucose/0.5% NaCl, were 48.3-57.3% and 8.3-11.7%, respectively, showing no significant differences among samples, but swelling power of DIS (PEG), sample treated by using 50% polyethylene glycol as an osmotic agent was about 5 times higher that of control. Also, water holding capacities of control, DIS (S) and DIS (G) were similar to each other, but that of DIS (PEG) was about 5 times higher that of control. Oil holding capacities of control and DIS aloes maintained the 50.9-86.4% levels of water holding capacities showing no significant differences among samples. Rehydration ratio of DIS (PEG) aloes were significantly dependent on the temperature of rehydrated solvent (water), and rehydration ratio of not-fileted aloe was about two folds higher than that of fileted aloe.

The subject is connected with a structure named "The Symbolic" to Lacan, but he denied that the subject is explained simply as a fruit of language and "Other" From his point of view, passing through Subject, De-formation and Crack over it is designated as foundation of generation and creation rather than our destined defect. It should not be understood that subject of "The Real" is a concept of the subject free itself from restraint of "The Symbolic" However, this does not mean he asserts "Subject" is something incapable of being controlled by the unknown power. The problem is that this autonomous existence meets inside of it with something "More than one's own self" by "circulating around itself" like a permanent star. This is the indication of a "stranger in the middle of my privacy", or "extimite", a coined-word by Lacan. Perhaps "Subject" is nothing more than the name of distance of object which is "too hot" to come close, and of this circulating movement. It's because of this object that the real subject stands against generalization and the subject can't be restored to any place in symbolic order-even though it is empty. The part which is told from Lacan's structural theory, that is to say, an importance to Lacan is that his Subject theory is not suggested or denied as a manual structure. On the contrary, it is a study of the relationship between the settled symbol that included in "real subject which is a unconscious one" and the symbolic subject hold- that is a metaphysical subject in general meaning. In Lacan's enlarged concept of subject beyond symbolic reality, it is noticeable that it gives justifiability to the union of a medium of different nature in artistic expression. We can recognize that the unconscious world is a living space which enables it to be a "condition of human being" not something dark under the surface of water through Magritte's(Rene Magritte, 1898~1967) surrealistic works. In other words, Magritte's art secures a core dimension of human nature through a mysterious gap of conscious and settled space. Magritte's drawings often evokes strange and unsettling feelings in people who view his paintings. This is because routine objects are found in "unsuitable" places from which we usually find them in our everyday lives. "Reality" in Magritte's paintings makes it aware that it is a strained field of concealment and disclosure basically between truths, and we can learn that his behavior to overturn to paint in-visible things is finally an effort to restore the "real subject" to the viewer's reality. In other words, such reversion arouses a nostalgic desire for the objects existing in their original appearance as they are - natural condition that our gaze had not been distorted yet by anamorphic stains. - and the state when we are conscious of them normally. Such desire offers an opportunity for us to get out of mental depression rather than operates to us as an abnormal crack. It's successive process of effort to search for lost subject and Paradise Lost facing up to reality of subject human that is to be a subject of world and life are ousted from their place by structure and authority of culture.

The hydrogen sorption speeds of amorphous alloy and its crystallized alloys were evaluated at room temperature. amorphous alloy was prepared by ball milling. The hydrogen sorption rate of the partially crystallized alloy was higher than that of amorphous. The enhanced sorption rate of partially crystallized alloy was explained in terms of grain refinement that has been known to promote the diffusion into metallic bulk of the gases. The grain refinement could be obtained by crystallization of amorphous phase resulting in the observed increase in sorption property.

Jeolpyon rice cake was made using buckwheat flour and measured its texture, color and sensory properties as follows. According to the amylograph guage test, rice flour was the highest in its initial pasting temperature 82.5℃. With 5% addition of buckwheat flour, it came to be 81.0℃ and became 79.5℃ at 10%, and 78.0℃ at 15%, which was lower than the control. And its maximum temperature at peak viscosity showed at 87℃ and it showed no difference in temperature according to the amount of buckwheat flour. The maximum value (peak point) was 690 BU in control and it increased following to the added amount of buckwheat flour, 710 BU in adding buckwheat flour 10% and 740 BU in 15% of buckwheat flour. In relating to the changes of texture, it became hard by the added amount of buckwheat flour because of decreasing cohesiveness and springiness, but increasing gumminess and brittleness. The hardness increased by adding with buckwheat flour through the freeze preserving period. But adding buckwheat flour of 10% decreased the hardness. Regarding the color value, lightness decreased by the adding buckwheat flour, but a and b value increased. As a result of the sensory analysis about Jeolpyon prepared with buckwheat flour, the most favoured ratio of buckwheat flour for color and preference was at 10%. In case of 15%, it was a little dark so it was not desirable. Based on the above test, the best combination ratio of buckwheat for Jeolpyon was 10%. And Jeolpyon can be easily made at home as well as mass production due to relatively simple making procedure.