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지속가능개발에 대한 북한의 인식과 정책적 대응 분석-농업 분야를 중심으로-
임채환 ( Lim Che-hwan ),이다선 ( Lee Da-sun ),안동환 ( An Dong-hwan ) 연세대학교 통일연구원 2021 통일연구 Vol.25 No.2
This paper analyzes North Korea’s perception and policy response to sustainable development contained in the North Korean government’s Voluntary National Report (VNR), focusing on the agricultural sector. Therefore, the purpose of this study is to analyze changes in North Korea’s internal perception of sustainable development and to examine how this perception is implemented in policy. In the research method, internal perceptions were analyzed using formal literature to understand changes in the concept of sustainable development in North Korean authorities, and policy responses were analyzed using agricultural sustainable development goals as an example. As a result, it was found that the scope of North Korea’s sustainable development is changing over time, and that after the 2030 Agenda, international discussions are being dealt with. Through VNR analysis, North Korea’s internal point of view was found to identify the relationship between the SDGs and the national development goals(NDGs) and to interpret them from a country-centric perspective. This can be used in the policy sector in the future inter-Korean cooperation promotion process, and in particular, it suggests that it can be approached from a humanitarian and academic level to promoting cooperation in the agricultural sector, which is relatively free from sanctions.
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자숙크릴의 일반성분 분석과 항산화 활성을 위한 반응표면법에 의한 알카라제 가수분해 최적화
김경묘(Kyoung Myo Kim),조용범(Yong Bum Cho),황영정(Young Jeong Hwang),이다선(Da Sun Lee),이양봉(Yang Bong Lee) 한국조리학회 2012 한국조리학회지 Vol.18 No.1
The objective of this study is to optimize enzymatic hydrolysis of cooked krill by using Alcalase. To optimize krill hydrolysis on such dependent variables as TCA, DPPH-scavenging, and Fe-chelating activities by using Alcalase, independent variables of hydrolysis pH and temperature were investigated. Their formulas and three dimensional graphs were obtained by using SAS and Maple softwares, respectively. For comparison of general composition of raw krill, its contents of moisture, crude protein, crude fat, and ash were 17.48%, 53.74%, 15.66%, and 10.21%, respectively, and for cooked krill, its contents were 4.80%, 71.84%, 5.26%, and 15.09%, respectively. The composition of fatty acids for cooked krill was similar to that of raw krill. The most abundant fatty acid was palmitic acid (16:0) and the following order was oleic acid (18:1), eicosapentaenoic acid (20:5), palmitoleic acid (16:1), and docosahexaenoic acid (22:6). For DH optimization of hydrolysates from cooked krill, its result was pH 8.5 and 66.6℃ hydrolysis temperature for the maximum DH of 29.4%. For DPPH-antioxidative optimization of hydrolysates from raw krill, its maximum result of 27.1% was obtained in the hydrolysis condition of pH 7.4 and 67.5℃. For Fe-chelating optimization of hydrolysates from cooked krill, its maximum result of 24.9% was in the condition of pH 8.7 and 65.5℃. These results can be used for basic data for using krill products and other fish products as bioactive ingredients.
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