We have identified novel ricin-type (R-type) lectin by sequencing of random clones from cDNA library of the coleopteran beetle, T.molitor. The cDNA sequence is comprised of 495 bp encoding a protein of 164 amino acid residues and shows 49% identity with galectin of Tribolium castaneum. Bioinformatics analysis shows that the amino acid residues from 35 to 162 belong to ricin-type β-trefoil structure. The transcript was significantly upregulated after early hours of injection with peptidoglycans derived from Gram (+) and Gram (-) bacteria, beta-1, 3 glucan from fungi and an intracellular pathogen, L. monocytogenes suggesting putative function in innate immunity.

Historically the rise of contagious diseases and epidemics has been mainly caused by lack of food safety knowledge and negligence in personal hygiene. Food poisoning is an example that have been caused by lack of proper knowledge in food safety and personal hygiene. In order to prove this hypothesis, our team distributed a total of 225 survey sheets to middle school students. Survey questions mainly focused on the students' food safety knowledge, personal hygiene and regular dietary habits. We used 12 items to determine the stages of change in teenagers and divided into 3 stages of change: precontemplation stage (poor problem recognition), contemplation and preparation stage (some problem recognition), and action stage. Out of the 225 students surveyed, 105(47.1%) were male and 118 (52.9%) were female; 44.0% were in 7th grade, 33.0% in 8th grade, and 24.0% in 9th grade. In stages of change model, 3.8% were classified in pre-contemplation stage, 31.1% in preparation stage, and 65.1% in action stage. The awareness of the significance of food safety has a strong positive correlation with the stages of change food safety behavior (P<0.001), which suggesting our questionnaires regarding stages of change and food safety behavior were quite credential. Stages of change were also correlated with the consumption of unsanitary foods (P<0.01) and with the frequent hand washing (P<0.05). The stages of change showed a positive correlation with the food safety knowledge level (P<0.05). The four questions (out of 10) with the least percentage of correct answers were questions about the meaning of Norovirus (23.6%), the meaning of expiration date (43.6%), the meaning of food poisoning (36.4%), and proper food-handling (36.0%).

본 연구는 4∼10℃ 냉장조건에서 0.5% 초산(AA), 0.5%유산 (LA) 및 0.5% 구연산 (CA) 침지법으로 5분 동안 처리한 신선한 광어의 미생물학적 저장 안정성에 미치는 영향을 조사하였다. 0.5% 초산 처리구는 4℃, 12일 저장 동안 그람음성세균(GNC)의 증식을 완전히 억제하는데 효과적이었다. 0.5%의 유산 및 구연산 처리구는 각각 4℃, 저장 9일부터 그람음성세균(GNC) 의 급속한 증식을 보였다. 10℃에서 6일 저장 동안 0.5% 초산 처리구는 그람음성균의 증식억제에 효과적이었으며, 유산 및 구연산 처리구는 저장 3일 이후 효과가 없었다. 0.5%(v/v) 초산 처리구는 4℃에서 저장 6일 동안 그리고 10℃에서 저장 3일 동안 호기성 부패 세균 (APC)의 증식을 완전히 억제하였다. 0.5%(v/v) 초산 처리구는 4℃에서 저장 12일 동안, 그리고 10℃에서 저장 6일 동안 미생물학적 저장 안정성을 유지하였다. 본 연구의 결과 4∼10℃에서 광어포의 저장 동안 호기성 육부패의 주요 세균인 그람음성세균 (GNC) 억제력이 초산처리구에서 가장 높게 평가되었다. 0.5% 초산처리구의 광어포는 4℃에서 12일동안 미생물학적 저장안정성을 유지하였다.

General components, amino acids and minerals contained in 7 kind of edible wild grasses were estimated. Samples were collected from the field of Kapyong area, Kyung-ki, Korea. Results of the estimation were summarized as follows ; 1) A relatively large amounts of protein and fat were contained in the edible parts of each sample. 2) The most abundant amino acids in the edible parts of each sample were glutamic acid (26.6%), serine (18.7%), valine (22.4%), respectively. 3) A high level of calcium and iron was found in the edible parts of each samples. Especially calcium was abundant in the leaves of Rumex coreanus Nakai and iron was abundant in the Commelina communis L. Both copper and zinc were abundant in the Sanguisorba officinalis L.