항균활성이 뛰어난 식물 정유를 이용하여 식품가공 기구 및 용기에 다양하게 사용되는 polyethylene과 stainless steel 표면에 형성된 식중독 6종의 biofilm 형성에 대한 억제 효과를 연구하였다. 식물 정유 20종의 식중독 미생물에 대한 항균활성을 disk diffusion 방법으로 평가한 결과 cinnamon > clove > lemongrass > peppermint > pine needle 순으로 항균활성을 나타냈다. Cinnamon과 clove 정유의 최소억제농도(MIC)와 최소살균농도(MBC)는 각각 0.63-1.25 mg/mL과 1.25-2. mg/mL의 범위를 나타냈으며, lemongrass 정유의 MIC와 MBC는 각각 1.25-2.50 mg/mL 과 2.50-5.00 mg/mL로 약간 낮은 항균활성을 나타냈다. 정유 3종의 biofilm 형성 예방효과는 식중독 미생물과 polyethylene 및 stainless steel에 따라 다소 차이가 있었지만, 0.5% 농도의 cinnamon, clove와 lemongrass 정유를 식품접촉 표면에 미리 코팅하였을 때 biofilm 형성에 영향을 주는 것을 확인하였다. 정유의 농도가 증가할수록 모든 식중독 미생물에 대해서 biofilm 형성을 유의적으로 억제하였으며(P<0.05), 0.5% cinnamon과 clove 정유 처리에 의해 L. monocytogenes ATCC 19112와 S. aureus KCCM 11812의 biofilm이 형성되지 않았다. Polyethylene과 stainless steel coupon 표면에 형성된 식중독 미생물의 biofilm의 제거 효과를 측정한 결과, 식중독 미생물의 종류에 따라 차이가 있었지만 정유의 농도가 증가할수록 biofilm 제거 효과는 높아졌으며, 대체로 clove 정유의 biofilm 제거율이 높은 것으로 나타났다. 본 연구를 통하여 0.5%의 cinnamon과 clove 정유는 polyethylene과 stainless steel 표면에 식중독 미생물이 형성하는 biofilm을 예방, 성장 억제 및 제거할 수 있는 천연 소재로 적용이 가능한 것으로 나타났다.

The Don-am district is a residential area that was supplied in 1936 as a land readjustment project(Tojiguhoekjeongri). The Don-am district was newly supplied with residential areas and urban hanoks were built in large numbers. The Don-am district was influenced by urban planning and legislation at that time. These affected in the layout and plan of urban hanok. Residential block in the Don-am district were developed sequentially from the late 1930s to the 1960s. Residential block were divided by modern construction company and sold by individual lots. The blocks supplied to the Don-am district made uniformly the corner out-off(Ga gak) for creating a vehicle-centered road. So urban hanoks located in the corner plot was transformed in response to the road. Residential blocks in Don-am district was divided into three to four rows. Therefore, alleys were created inside the block. Newly made alleys consist of a privately owned road(Sa-do), a public road(Gong-Do), and open space in the site. And the alleys were used as an entry space for sharing with neighboring. Urban hanoks of Don-am district have had changed and adapted to the formation of these alleys.

The abnormal meat could caused by abscess, fibrosis and granuloma in the region of the neck by the adverse effect of foot-and-mouth disease (FMD) vaccination practice for Korean swine. After FMD vaccination was implemented in 2010, the number of incidences of abnormal meat has been increasing. In this study, it was evaluated whether needless intradermal injection (NII) of FMD vaccine reduces abnormal meat at the injection site in comparison to conventional intramuscular injection (IM). In addition, the onset of humoral immunity was analyzed in order to see if NII of this vaccine is able to mount comparable antibody response with IM. This study was carried out in four Korean pig farms. The O-type FMD vaccine was implemented via NII at three farms and the control group was vaccinated via IM. Antibody titers were compared from the serum samples taken from 10 random pigs at age of 8, 12, 16 and 22~24 weeks of age. The O+A type FMD vaccine was also compared with the same protocol. When test animals were slaughtered, incidence, type and size of abnormal meat were recorded. The results of this study showed that the antibody titers between intradermal and intramuscular group were similar but a significant difference in the incidence of abnormal meat formation was observed between two groups (p < 0.05). In summary, needless intradermal injection of FMD vaccination was proven to be effective for the onset of humoral immunity and reducing abnormal meat formation.

Periodontitis and periimplantitis are caused as a result of dental biofilm formation. This biofilm is composed of multiple species of pathogens. Therefore, controlling biofilm formation is critical for disease prevention. To inhibit biofilm formation, sugars can be used to interrupt lectin-involving interactions between bacteria or between bacteria and a host. In this study, we evaluated the effect of D-Arabinose on biofilm formation of putative periodontal pathogens as well as the quorum sensing activity and whole protein profiles of the pathogens. Crystal violet staining, confocal laser scanning microscopy, and scanning electron microscopy revealed that D-Arabinose inhibited biofilm formation of Porphyromonas gingivalis , Fusobacterium nucleatum , and Tannerella forsythia . D-Arabinose also significantly inhibited the activity of autoinducer 2 of F. nucleatum and the expression of representative bacterial virulence genes. Furthermore, D-Arabinose treatment altered the expression of some bacterial proteins. These results demonstrate that D-Arabinose can be used as an antibiofilm agent for the prevention of periodontal infections.

The simultaneous use of KOH and nitrogen to manufacture carbon materials provides these materials with properties that the presence of only one of these additives would not give them, such as high porosity and reactivity. However, it is difficult to obtain nitrogen-doped carbon materials with both high porosity and high nitrogen content, as the KOH significantly reduces the nitrogen content. In this review the complex relationships between nitrogen content and nitrogen precursor amount, KOH amount and the activation temperature are discussed, with a focus on the different N-functional groups and the porosity of the fabricated carbons. Generally, increasing activation temperature and increasing KOH amount decrease the nitrogen content due to reactions with the N-containing substructures of carbon, resulting in the release of nitrogen as N2, HCN and other N gases. Increasing these parameters can also result in the reduction of pyridine-N while the amount of quaternary-N increases simultaneously. Besides this, an increase in the amount of nitrogen precursor leads to an increase in the porosity of N-doped materials. However, too high amounts of the nitrogen precursor generate an excess of nitrogen which blocks the pore system and consequently reduces the porosity of the doped carbons.

본 연구는 헤이워드 다래나무의 비정상 생장 관련 문제점을 파악하고자, 건전 개체와 비건전 개체 간의 물리·해부학적 특성 및 Calcium Oxalate 형성 특성을 비교분석 하였다. 두 집단 간 밀도와 함수율 등의 물리적 요인과 연륜폭, 도관직경, 도관비율, 방사조직 높이와 너비 등의 해부학적 특성 요인을 비교분석해 본 결과 모든 요인에서 유의적인 차이가 나타났다. 특히 Calcium oxalate 결정은 주로 수피 부분에 여러 개가 다발형태로 다수가 존재하였으나, 도관 주위에서는 출현율이 낮았고, Pith와 목질부에서는 거의 나타나지 않았다. 이러한 Calcium oxalate 결정체는 건전개체(9.0 ×106/g개) 보다 고사가 진행 중인 비건전개체(10.4×106/g)에서 유의적으로 출현빈도가 높게 나타났음을 알 수 있었다.

As oracle bone writing entered into its third phase, the script for Phoenix「鳳」was being drawn up as「 」which includes the symbol 「 」. Conventionally, the 「盤」 code, like the 「 」 code, has simply meant a boat. In this article, it is argued that 「 」 means a dugout canoe and 「 」 means a sailing ship. In addition, 「 」 was used as a constituent part of 「 (鳳：Feng)」which was the original character for wind. The word 「凡」 in 「帆」 was used as a metaphorical symbol to mean wind because a sailing ship is used as the metaphor of wind . The Chinese character for「 」later became 「凡」 which constituted the characters for 鳳' and '風'. 般, 'which is considered to be same concept as 「凡」means circling the boat with a sail following the wind according to Shouwen Jiezi（『説文解字』）. Dr. Shizuka Shirakawa, a traditional Chinese calligrapher, interpreted 「凡」 as the first sentence of 「盤」. There is an interpretation that 「盤」 has the meaning of 「盤旋」, and therefore 「盤」 has the meaning of wind. However, I cannot understand that 「盤 旋」（circulate）is a metaphor for wind. Rather, it seems to be more reasonable to assume that 「凡」 means that the sail of a sailing ship receives the wind. The word 「凡」 originally meant sailing ship, and in its expanded meaning, wind, and in addition, it meant ship as a symbol that mediates the divine and human worlds.

The Chinese Sigyeong records the foods of the Primitive Pickling Period, pickling being a universal vegetable storage method, but does not indicate the origin of the pickled vegetables or the location of the source of transmission. Kimchi mainly used salt and sauce-based soaking materials at the beginning of the Fermented Pickling Period (beginning in the 1st to 3rd centuries A.D.), and it differed from the Chinese method, which used alcohol and vinegar. In the Umami-Flavored Pickling Period (beginning in the 14th and 15th centuries A.D.), jeotgal, fermented seafoods, were added, and pickles with a completely new identity were created, one different from any other pickles in the world. Lastly, entering the Complex Fermentation and Pickling Period (beginning in the 17th and 18th centuries), the technical process evolved using a separate special seasoning containing red pepper as the secondary immersion source after pickling in brine, the primary immersion source. As a result of this, kimchi was transformed into a food with a unique form and taste not found anywhere else. The unique characteristic of kimchi is that the composition of original materials, a combination of salted marine life and vegetable ingredients, is its core identity, and there is a methodological difference in that it is completed through a second process called saesaengchae (生菜)-chimchae (沈菜).

본 연구는 도시경쟁력 강화 차원에서 진행되고 있는 문화기반 도시재생의 개념 및 지역정체성과의 관계성에 대하여 살펴보고 국내 주요 도시들의 사례를 연구하여 문화기 반 도시재생이 지역의 정체성 형성 및 활성화에 미친 효과가 있는지를 규명하여 새롭게 도시재생을 추진하는 국내 도시들에 대한 적용가능성 및 시사점을 도출하고자 하였다. 이를 위한 연구방법으로는 기존의 문헌들을 검토하고, 국내 문화도시 및 문화관광축제 로 선정된 광주광역시 동구, 충청북도 청주시, 부산광역시에서 실시한 문화기반 도시재생 의 성공사례를 분석하였다. 연구결과, 문화기반 도시재생은 지역의 정체성 형성 및 활성화에 유의미한 영향을 미 쳤으며, 문화기반 도시재생전략이 성공적으로 진행되기 위해서는 물리적인 환경 개선효 과 및 가시적인 경제적 효과보다는 지역주민의 참여 및 도시이미지 개선 등의 사회적 효과에 집중하여 이를 극대화할 수 있는 전략을 마련해야 하는 것으로 나타났다. 따라서 앞으로 추진되는 문화기반 도시재생은 적극적인 지역 주민참여 및 지역의 문화 · 역사에 대한 관심을 바탕으로 도시의 자생력을 강화하고, 지역의 어메니티 증진을 위한 환경조성 과 유휴 공간 및 근대산업유산을 활용한 문화시설조성 등을 위한 문화기반 도시재생전략 이 필요하다.