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The physical properties of jellified soybean curd residue (Biji) with the addition of various gums were investigated to optimize the direct availability of a by-product of the tofu production process. The lightness (L value) of the jellified Biji prepared with various gums was approximately 77~80, regardless of the concentration of gum used. Especially at the concentration of 0.1% and 0.3%, a pectin showed a significantly higher value compared with other gelling agents (carrageenan and agar). The strength of samples prepared on the basis of carrageenan showed the value of 335~569 and 234~335 according to the addition of locust bean gum and xanthan gum, respectively. On the other hand, the samples made with pectin and agar were 134~272 and 50~215 , respectively. Where locust bean gum was used as a viscous agent, the adhesiveness of sample prepared by adding carrageenan was greater than those made with pectin or agar. The values were -6.0~-11.0 g, -2.7~-10.2 g and -3.7~-7.0 g, respectively. Overall, the strength and adhesiveness of samples according to increase of the added amount of Biji showed constantly increasing trend regardless of the type of gelling agent used. In the sample containing carrageenan this trend was most noticeable.

The Korean economy has developed remarkably but has also experienced the rearrangement of industrial structures since the economic crisis of 1997. Radical changes in Korea’s economic situation have been anticipated after the agreement of FTA (Free trade agreement)/FTA fulfillment. From the macro point of view, labor market demand always exceeded labor supply before IMF (International Monetary Fund) in 1997. However, the labor system has changed since IMF (Kim ST 2006). Moreover, companies have tried to hire personnel who satisfy a company's needs, such as those with technological skills, higher educational background, etc. Under such circumstances of industrial change, the demand for high-level manpower has gradually increased while the demand for low-level manpower has decreased (Chun et al. 2007; William et al. 1987). The food industry has been no exception, and students having food science degrees have increased but they often lack any higher educational back ground or skill. Consequently, the food industry wants to hire manpower that has experience or training courses (Imungi et al. 1986). A survey conducted by an industrial resource committee showed that the shortage of industrial manpower was 6.77% in 2004 and 5.88% in 2005, respectively. Although many universities in Korea annually provide thousands of graduated students, the industrial sector is still experiencing a shortage of adequate and immediately available manpower (Hong et al. 2008). Therefore, recently universities and companies have cooperated to cover common needs. Because of the impro-vements in everyday life and the use of the internet, universities

To investigate the protective effect of omija(Schizandra chinensis Baillon) tea extracts against the aluminum toxicity, Sprague-Dawley rats(100±10 g) were divided into 6 groups consisting of a control group, a 3% Schizandra chinensis Baillon tea plus extract group, a 1,000 and 2,000 ppm aluminum group, and a 1,000 and 2,000 ppm aluminum plus 3% Schizandra chinensis Baillon tea plus extract group. The rats administered aluminum were given 1,000 and 2,000 ppm of Al 2 (SO 4 ) 3 dissolved in distilled water. The aluminum content in tissues from rats administered aluminum was lower than in the tissues of rats of administered aluminum plus 3% Schizandra chinensis Baillon tea in the water extract. Aspartate aminotransferase (AST) and alanine aminotransferase(ALT) levels were increased in the aluminum group and lower in the group receiving a 3% extract of Schizandra chinensis Baillon tea. Lactate dehydrogenase(LDHase) was lower in the group receiving a 3% extract of Schizandra chinensis Baillon tea plus aluminum than in the aluminum group. Cholinesterase(ChEase) was higher in the 3% Schizandra chinensis Baillon tea-aluminum group than in the aluminum group. Plasma levels of renin were increased in the aluminum group, compared to the group receiving 3% Schizandra chinensis Baillon tea plus aluminum. Plasma levels of aldosterone were increased in the aluminum group compared with the 3% Schizandra chinensis Baillon tea plus aluminum group. These results suggest that the group receiving Schizandra chinensis Baillon tea in water extract had a lowered level of aluminum accumulation, and it is believed that the Schizandra chinensis Baillon tea plus water had some protective effects against aluminum toxicity when administered in rats, but the mechanism of these effects remains obscure.Key words: Schizandra chinensis Baillon tea extract group, aluminum, AST, ALT, LDH, ChEase, renin, aldosterone