Sperm cryopreservation is an important method of assisted reproductive techniques and storing genetic resources. It plays a vital role in genetic improvement, livestock industrial preservation of endangered species, and clinical practice. Consequently, the cryopreservation technique is well organized through various studies, especially on Korean native cattle (Hanwoo). However, the cryopreservation technique of Korean native brindled cattle, which is one of the native cattle species in Korea, is not well organized. Therefore, it is necessary to develop a Supplementary Table technique for the cryopreservation of Korean native brindled cattle. For this purpose, it is important to first evaluate the quality of the currently produced cryopreserved sperm of Korean native brindled cattle. In this study, we randomly selected 72 individual Korean native brindled cattle semen samples collected from 8 different region research centers and used them to evaluate sperm functions. We focused on the quality evaluation of cryopreserved Korean native brindled cattle semen following the measurement of motion kinematics, capacitation status, intracellular ATP level, sperm motility, and cell viability. Then, the values of each of the eight groups were derived from various sperm parameters of nine individual samples, including sperm motility, kinematics, cellular motility, and intracellular ATP levels, which were used to compare and evaluate sperm function. Overall, differences in various sperm parameters were observed between most of the research centers. Particularly, the deviations of motility and motion kinematics were high according to the sample. Therefore, we suggest that it is necessary to develop a standard method for the cryopreservation of Korean native brindled cattle semen. We also suggest the need for sperm quality evaluation of the cryopreserved semen of Korean native brindled cattle before using artificial insemination to attain a high fertility rate.

The purpose of this research was to have a proper understanding, to have a concern about native local foods and to discover unknown them in Wonju. The data was obtained by use of questionaries to residents(1977 persons) and cook(172 persons) in Wonju and statistical analysis was performed. Frequency and percentage were acquired using SPSS program. To turn out the significant difference between general conditions and each groups t-test and F-test were used. The results of this survey had briefly summarized as follows 1. The results were total 99 kinds of food revealed as a native local foods and 9 kinds of the special products of Wonju. 2. The main materials were potato, com, buckwheat, acorn, pheasant, mushroom, arrowroot, and wild edible greens. 3. The local foods in Wonju were formed with it's own natural material and cooked by original cooking method. 4. The highest perceptional score items were the hot Tang(Hwangtaehaejangguk, Chueotang, Oritang, Gamjatang, Minmulmaeuntang, Tojongdakbaeksuk, Hwanggibaeksuk, Eomnamusamgyetang), and the Bap(Bibimbap, Ssambap, Sanchae-jeongsik) and the noodles(Potato sujebi, Dongchimimakhukso, Olchaengiguksu, Jangsujebi, arrowroot noodle,Gamjaongsimi).

Northern Kyungbuk around Andong is a mountainous and more or less dry region geomorphogically. Since this area located in the valley was less invaded by foreign countries, the folk traditions have been maintained for a long time. Also as the center of Confucian culture, this region respects ceremonies and so, the simple and noble ceremonial-foods such as Ddok, Hankwas, and Buchiki have been firmly preserved in many distinguished families. And besides Andong-Soju, many traditional liquors produced in different methods can be found in this region. As Gogi-Sikhae(a fermented beverage utilizing rice and fish) is still preserved in eastern coastal area, Sosikhae(Sikhae without fish) is maintained in this region and furthermore the unique Andong Sikhae developed by modifying Sosikhae is being consumed currently. Since it is difficult to get fish here geographically, the soybean foods were developed for protein intake, for example, various fermented soybean pastes, Andong-Songuksu(a hand-made noodle using raw soybean flour), and Siragiguk(a vegetable soup).

The 12 cultivars of the Jeju native Citrus are considered to have originated from China. However, the origin of the cultivar ‘Byungkyool’ (Citrus platymamma Hort. ex Tanaka) is not clearly known. We performed PCR analysis by using three primer sets designed from the internal transcribed spacer (ITS) region of nuclear ribosomal DNA (nrDNA) to analyze the phylogenetic relationship between the traditional citrus cultivars and the Byungkyool cultivar. Sequence length of the nrDNA ITS1 region of JNCPCRI (Jeju Native Citrus platymamma Citrus Research Institute) cultivar was 247 bp, 8the ITS2 region was 228 bp and the total ITS region (ITS1-5.8S-ITS2) was 638 bp. Analysis of the genetic relationship based on the sequence analysis at the ITS region of the JNCPCRI cultivar revealed that the ITS1 region of the cultivar was genetically the same as that of the Byungkyool (JQ990189) cultivar, and the ITS2 region was genetically similar to the Binkyool (JQ990180), Hongkyool (JQ990178), Dangyooja (JQ990179), and Pyunkyool (JQ990181) cultivars. Moreover, the total ITS region in the 5.8S rDNA region was genetically similar to the Hongkyool (JQ990178) cultivar. In addition, the total ITS region of the JNCPCRI cultivar was the most closely related to the Cheongkyool (JQ990183) cultivar and has been reported to originate from the Binkyool (JQ990180) and Pyunkyool (JQ990181) cultivars. Although the JNCPCRI cultivar was morphologically the same as the Byungkyool (JQ990189) cultivar, the ITS region showed genetic heterogeneity. Taken together, we conclude that the genetic variation in the ITS region of JNCPCRI cultivar suggests that it was propagated through fertilization with the surrounding citrus cultivars.

This text was analyzed and investigated the vegetation and floristic composition by cluster analysis and classification of phytosociological method, to evaluate the species composition, habitat environment and community structure of Liriope platyphylla and Liriope spicata group in Korea. The southeast slope gradient of the habitat of L. platyphylla and L. spicata was 6.7 to 8.4%, and the habitat altitude of L. platyphylla (41.0 m), L. spicata (114.9 m) was different. Habitat distribution of L. spicata was broader than L. platyphylla. Appearing plants of L. platyphylla and L. spicata group was 58 taxa, 99 taxa, respectively, and Coverage of tree layer was 87.5%, 92.5% respectively. In genus Liriope group, the highest appearing frequency of plant grow in the moist valley as Quercus serrata. Thus, plants of genus Liriope growth was better in moist shade. The vegetation of L. platyphylla group was classified into Quercus serrata community, Castanopsis sieboldii community, Pinus densiflora community and Pinus thunbergii community, and the Liriope spicata group was classified into Quercus serrata community, Quercus alien community, Quercus acutissima community, Prunus verecunda community, Robinia pseudoacacia community, Pinus densiflora community and Pinus thunbergii community. In genus Liriope group, Quercus serrata and Pinus densiflora communities was the closest the similarities.

영남지역에서 재배되고 있는 우엉 (Arctium lappa) 재래종 18계통을 수집하여 기초적인 자료를 얻고자 본 시험을 수행하였다. 종자의 천립중은 2.2∼4.6g, 충실률은 26.7∼91.7%로 계통간 차이가 심하였다. 온도에 따른 발아율은 25℃에서 가장 높았으며 수집 계통간 저온 발아율은 최고 42.2%(문경)였고 최저 0.3%(유천)였다. '유천' 및 '칠곡Ⅱ' 가 당년에 10%이상 추대되었고 나머지는 추대율이 미미하거나 추대가 되지 않았다. 근장은 62∼77㎝정도였으며 지근수는 최고 5.5개(고령)에서 최저0.3개(성주)로 계통간 차이가 심하였다. 뿌리에서 Tannin함량 및 잎에서의 쓴맛 정도도 계통간 차이가 심하였는데 Tannin 함량은 '청도 I ' 이 14.2㎎/100g으로 가장 많았고 쓴맛은 '경산' , '고령' , '경주', '구미' 및 '함안' 계통들이 전혀나지 않았다.