아미노글리코사이드계 항생제(Aminoglycosides, AGs) 는 그람음성균과 양성균에 광범위하게 작용하는 동물용 의약품으로, 최근 배양육에 사용된다고 알려져 있어, 안 전성 관리를 위한 분석법 마련이 반드시 필요하다. AGs 는 고극성 화합물로 성분 간의 분리를 위해 이온쌍 시 약(ion-pairing reagent, IPR)을 사용하고 있으나 IPR을 이동상에 첨가하는 기존 분석방법의 경우 용매가 흐르 는 동안 질량분석기로 주입되는 IPR로 인해 기기적인 문 제가 발생할 가능성이 높아, IPR를 바이알에 직접 첨가 하는 분석방법을 검토하였다. 본 연구에서 10종 AGs 성 분에 대한 분석방법을 확인하고 유효성을 검증하였다. 검출한계와 정량한계는 각각 0.0001-0.0038 mg/kg 와 0.004-0.011 mg/kg의 범위로 나타났으며, 0.01-0.5 mg/ kg 범위 내의 직선성(R2)은 0.99 이상이었다. AGs의 시 료 회수율을 확인하고자 소고기와 세포배양배지(cell culture medium) 매질에서 회수율과 상대표준편차로 나 타낸 정밀도를 확인한 결과 각각 70.7-120.6% 및 0.2 to 24.7%로 나타났다. 기존의 이동상에 IP 첨가 방법과 비 교하였을 때 유사한 수준으로 양호하였다. 검증된 AGs 분석법은 국내 유통되는 닭고기, 소고기, 돼지고기 15품 목과 배양육 배지 첨가제 6품목에 적용해보았다. 그 결 과 국내 유통되는 육류 15품목 모두 AGs 성분이 검출 되지 않았으나, 세포배양배지에서 streptomycin은 695.85- 1152.71 mg/kg, dehydrostreptomyci은 6.35-11.11 mg/kg 로 검출되었다. 따라서 IRR을 바이알에 직접 첨가하는 LC-MS/MS 방식은 육류, 세포배양배지, 배지첨가제 중 AGs 분석 및 안전성 평가를 위한 기초자료로 활용될 것 으로 기대된다.

This study evaluated the degree of harmony of food pairing with Korean traditional liquors according to the taste and flavor. In-depth interviews were performed with eight experts from May 7 to 17, 2016, to screen Korean traditional liquor and food. For traditional liquor, Sanseong-makgeolli, Hansansogokju, Damsol, Gamhongro, and Andong Soju were chosen. For foods, pan-fried beef, squid with vinegar dressing, clam soup, honey-filled rice cake, prune, grilled mushroom, Swiss cheese, pistachio, honey, and chocolate cake were chosen. Harmonization of the analytical results Sanseong-makgeolli, between honey and Pan-fried Beef achieved the most harmonious results. Hansansogokju with honey and prune were harmonious. Damsol and Gamhongro, which are distilled liquor and containing added ingredients, were perfect matched with chocolate cake and squid with vinegar dressing. In the degree of harmony between Andong Soju and food, it was confirmed that squid vinegar and Swiss cheese were the most harmonious. Through the results of this study, it was found that the degree of harmony with food was different depending on the characteristics of alcoholic beverages. In addition, it is believed that not only taste and flavor, but also the alcohol content of alcoholic beverages will play an important role in the harmony with food.

Despite the sales increase of wine in Korea, still fewer Koreans consume wine with Korean food and many Koreans believe that Western food pairs well with wine (Goodman, 2009; Lee, Zhao, & Ko, 2005; Stephens, 2003). This could reduce the opportunities of wine consumption in Korea and critically influence the future growth of Korean wine market. Therefore, this study aimed to develop Korean food and wine pairing criteria. According to the literature review, there is no cultural difference in people’s taste perception, but from the daily diet, people develop different taste preference (Bertino, Beauchamp, & Jen, 1983; Druz & Baldwin, 1982; Laing et al., 1994; Prescott et al., 1993; Prescott et al., 1997, 1998; Yamaguchi, Kimura, & Ishii, 1988). The preference gap is more obvious for beverages than foods (Chung et al., 2012). Food and wine pairing have evolved throughout the Western culinary history. Therefore, the pairing criteria are deeply connected with Western cuisine. As Korean food has its own flavour profile and Koreans have had different dining culture, it is unclear if the criteria are applicable to Korean palates. However, there is scant previous research on Korean food and wine pairing. This is an exploratory study using sequential mixed methods. The qualitative study was done first by performing twelve one-on-one interviewees and one focus group interview. The features influencing Korean food and wine pairing were discovered from the qualitative study. Then, the quantitative study followed by a questionnaire survey of Korean wine consumers. 151 questionnaires were distributed and 138 valid responses were achieved. The qualitative results were tested and generalised from the quantitative study. Hot spiciness, strong flavours and hot food temperature were identified as three unique characteristics. They were all hindrances to wine pairing according to the Western criteria. Wine-friendly Korean dishes commonly did not include those features. However, Korean daily diet has developed Koreans’ different wine preference. There was a segment of Korean wine consumers who enjoy the burning sensation in the mouth and prefer to match tannic red wine to hot spicy dishes. As a result, nine criteria of Korean food and wine pairing were developed. Seven criteria were from the Western criteria that could be applicable to Korean food. Two criteria were newly identified from this research. This study demonstrates Korean food and wine pairing criteria focusing on Koreans’ five primary tastes (e.g. sweetness, sourness, saltiness, bitterness and hot spiciness). However, there are other elements such as textures and flavours generated from a variety of cooking methods, fermented seafood sauces and spices. Thus, further researches are required to complete the criteria. In addition, an experimental study could further confirm the result of this study.

This study investigated the effects of pairing based on English proficiency and gender on high school students’ speaking task performance. A total of 16 high school students - 4 female advanced, 4 female intermediate, 4 male advanced, and 4 male intermediate learners - performed two information gap tasks spotting differences between two pictures, once with a same-level learner and once with a different-level learner. Their performance was analyzed in terms of degree of task completion, amount of utterances and fluency. The results showed (a) advanced level learners performed the task more accurately, more fluently, and in higher length when they were paired with advanced level learners than paired with lower level learners, although the differences were not significant; (b) For intermediate level learners, male students demonstrated a better performance when paired with higher level learners, but female students performed better when paired with the same level learners. The findings are discussed with regard to more feasible and more effective ways of grouping for pair work in high school English classes.

Low thermotolerance in entomopathogenic fungi is the main impediment to their industrialization. This research, for the first time, describes the generation of a thermotolerant colony by pairing and subculturing two Beauveria bassiana isolates without sexual reproduction. A mixture of B. bassiana ERL1578 and ERL1576 was inoculated on 1/4SDAY. The paired culture was subcultured three times, followed by a heat treatment as a selection pressure. Two morphologically different colonies (BbHet1 and BbHet2) were isolated from the pairing. BbHet2 had the most rapid mycelial growth and produced sponge-like mycelial masses (the others were flat), and its conidia were darker than the non-paired colonies under a microscope. BbHet2 conidia had 60.7% germination after exposure to 45°C for 60 min (the others had <15%) without significant loss of virulence against western flower thrips, but a slight decrease in conidial yield was found. Sequencing of Bloc locus and 2-D electrophoresis were done to further clarify the phenomenon. The new phenotypes formed suggested that a genetic variation happened as a result of heterokaryosis and/or recombination, more than environmental adaptation, when mixing different conidia. This methodology seems to be very useful for enhancing thermotolerance in fungi.