We reach at conclusion that title of the 2021 GAN in Jeju Korea is “This Is Peace Island Care.” We have two reasons: one is that as we have basic assumption “ Jeju Island should need Peace Island Care in Asia Pacific region,” at village level beyond trauma of Jeju 4.3 Grand Tragedy (1947-1954), we try to illuminate Peace Island Village Care models to heal its trauma at grass roots level by both participants and villagers through Jeju World Peace Academy for 4 years (2016-2019) such as Jeju 4.3 damaged Buchonri, Dongkwang-ri, Ora-ri and Chungsoo ri assisting its resilience beyond its atrocities. It is important for us to connect the Peace Island Care models with other global care models globally. So, we introduce three village models to audience at the Toronto GAN Biennial conference : This Is Long Term Care 2019. It says “Transforming Ageing Together, a global approach to This Is Long Term Care 2019.

ZnO micro/nanocrystals with different morphologies were synthesized by thermal evaporation of various zinc source materials in an air atmosphere. Zinc acetate, zinc carbonate and zinc iodide were used as the source materials. No catalysts or substrates were used in the synthesis of the ZnO crystals. The scanning electron microscope(SEM) image showed that the morphology of ZnO crystals was strongly dependent on the source materials, which suggests that source material is one of the key factors in controlling the morphology of the obtained ZnO crystals. Tetrapods, nanogranular shaped crystals, spherical particles and crayon-shaped crystals were obtained using different source materials. The X-ray diffraction(XRD) pattern revealed that the all the ZnO crystals had hexagonal wurtzite crystalline structures. An ultraviolet emission was observed in the cathodoluminescence spectrum of the ZnO crystals prepared via thermal evaporation of Zn powder. However, a strong green emission centered at around 500 nm was observed in the cathodoluminescence spectra of the ZnO crystals prepared using zinc salts as the source materials.

The estrogen-mediated effect of mesenchymal stem cells (MSCs) is a highly critical factor for the clinical application of MSCs. However, the present study is conducted on MSCs derived from adult donors, which have different physiological status with steroid hormonal changes. Therefore, we explores the important role of 17β-estradiol (E2) in MSCs derived from female and male newborn piglets (NF- and NM-pBMSCs), which are non-sexually matured donors with steroid hormones. The results revealed that in vitro treatment of MSCs with E2 improved cell proliferation, but the rates varied according to the gender of the newborn donors. Following in vitro treatment of newborn MSCs with E2, mRNA levels of Oct3/4 and Sox2 increased in both genders of MSCs and they may be correlated with both estrogen receptor α (ERα) and ERβ in NF-pBMSCs, but NM-pBMSCs were only correlated with ERα. Moreover, E2-treated NF-pBMSCs decreased in β-galactosidase activity but no influence on NM-pBMSCs. In E2-mediated differentiation capacity, E2 induced an increase in the osteogenic and chondrogenic abilities of both pBMSCs, but adipogenic ability may increased only in NF-pBMSCs. These results demonstrate that E2 could affect both genders of newborn donor-derived MSCs, but the regulatory role of E2 varies depending on gender-dependent characteristics even though the original newborn donors had not been affected by functional steroid hormones.

Noodles have been a part of our diet for a long time. In Asia, white-salted, Cantonese and instant fried types of noodles are widely consumed. White-salted noodles, also called Udon noodles, are consumed as wet or dried form. White-salted noodles are deeply favored in Korea and Japan and more consumption of Cantonese noodles are observed in other Asian countries. The quality attributes of white-salted noodles are predominantly dependant by wheat flour components, such as starch, protein and pigments, as wheat flour, water and salt are main raw materials of white-salted noodles. In several studies, the ratio between amylose and amylopectin is a key determinant of textural properties of white-salted noodles; hardness of white-salted noodles did have a significant (p<0.05) increase when amylose content in wheat flour was increased. The textural properties of white-salted noodles was not affected much by the protein content, especially protein content of flour was in the range of 10% ~ 13%. It seems that starch plays more important role than protein in the textural properties of white-salted noodles. Carotenoids and flavonoids pigment are major contributors of color of white-salted noodles.

Cheese is regarded as a viscoelastic food material. Textural properties of cheese play an important role in overall quality and consumer preference. Textural properties of cheese can be analyzed by rheological analysis and sensory evaluation analysis. Instrumental mechanical methods can provide the measurement of rheological properties of cheeses affecting physical properties, such as cracks, firmness, fracture, and production of eyes in cheeses. Descriptive sensory analysis with well-defined sensory descriptive words is a powerful tool to identify and quantify the key sensory properties of cheeses. In this article, major analytical methods to determine the rheological and sensory properties of cheeses and their applications to cheeses are presented.