• Korean journal of food and cookery science
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• v.18 no.2
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• pp.216-224
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• 2002

Persimmon powder (PW), which was prepared by pulverizing freeze-dried persimmon with peels, was added to Maejakgwa up to 25% of wheat flour. Maejakgwa samples were prepared by the central composit experimental design for three independent variables: amount of PW, frying time, and frying temperature. The color of Maejakgwa was influenced more by the frying time and temperature than the content of added PW. Crispiness and adhesiveness were highly correlated with overall preference. Although the amount of PW affected the adhesiveness, the adhesiveness could be controlled by the frying temperature and time. Frying temperature was the most effective factor on the crispness and hardness. The addition of high amount of PW obviously increased the sweetness and aftertaste. However, at the low amount of PW, frying for longer time at high temperature also increased the sweetness and aftertaste. Center sample (15% PW, frying for 4 min at 145$\^{C}$) showed the best score at the overall preference. Overall preference was improved as the sample was fried at high temperature/short time or at low temperature/long time. Maejakwa prepared with high amount of PW at 20% showed no significant difference with the center sample for overall preference as prepared by frying for 3 min at 155$\^{C}$. The optimum condition obtained by superimposing color, crispiness and overall preference was frying for 5∼6 min at 131∼140$\^{C}$.

• Tuberculosis and Respiratory Diseases
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• v.46 no.4
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• pp.564-573
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• 1999

Background: With variable symptoms and nonspecific radiographic appearances, pulmonary embolism (PE) is a frequent and often undiagnosed cause of mortality and morbidity. The Prospective Investigation of Pulmonary Embolism Diagnosis (PIOPED) study suggested that the majority of patients undergoing ventilation-perfusion (V-Q) scan would require additional studies to establish or to exclude the diagnosis of PE. Pulmonary angiography has been regarded as gold standard for diagnosis of PE. However, it is an invasive procedure that may be associated with significant notable morbidity and mortality. Thus, availability of an accurate, noninvasive screening examination is highly desirable. Method: From October 1994 to February 1997, twenty patients (male 13, female 7, range 23-91 years, median 58 years) who were suspected as pulmonary embolism on the basis of clinical evidence and underwent the spiral volumetric computed tomography (spiral CT), were studied retrospectively to evaluate the effectiveness of spiral CT as a diagnostic tool in PE. Results: PE could be excluded with spiral CT in 4 patients ; diagnoses of these patients were lung cancer, pneumonia with lung abscess, bilateral pleural effusion due to congestive heart failure, nonspecific pulmonary abnormality retrospectively. One patient who disclosed high probability in V/Q scan, could be diagnosed as pneumonia with lung abscess and underlying emphysema with spiral CT. Among 4 patients who showed intermediate and low probability in V/Q scan, 3 patients could be confirmed as PE with spiral CT. Spiral CT was helpful in 3 patients, in whom V/Q scan could not be performed due to other reasons (e.g. night time, mechanical ventilation) to confirm the diagnosis of PE. Spiral CT could demonstrate embolus above lobar artery level in 11 patients, and up to segmental artery level in 5 patients. Conclusion: This study demonstrated that spiral CT could allow accurate demonstration of thrombotic clots in centrally localized embolism. Spiral CT could be effective, specific, noninvasive and useful diagnostic screening modality for the diagnosis of pulmonary embolism.

• Food Science and Preservation
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• v.18 no.5
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• pp.661-668
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• 2011

This study was conducted to devise appropriate blanching-process conditions as a means to convert Doraji, which is widely used in Korean food due to its unique fragrance and flavor, into frozen food materials for various uses. For the Hunter L values representing the brightness transformation among the surface color and gloss changes that were observed in Doraji before and after freezing, and after Doraji went through a blanching process, the specimen that went through a blanching process at $80^{\circ}C$ showed a significantly higher value compared to another specimen processed at a higher temperature, and the first specimen's value also rose after freezing. Meanwhile, for the hardness values, they declined more as the blanching temperature became higher and as the processing time became longer. For the number of total counts and the number of coliform groups, the number of total counts at $3.75{\times}10^5$ and $1.25{\times}10^5$ cfu/g before the blanching process was reduced into the approximately 2-3 log scale, and no coliform group was detected after the blanching process. As for the peroxidase activity, its activation was decreased by the blanching process, and more than 89% of the peroxidase became inactivated in all the specimens that went through the blanching process. The sensory characteristics of the frozen-thawed Doraji by test group showed the radish leaves blanched at $90^{\circ}C$ for 1 min to be the most highly evaluated in terms of the overall preference level (p<0.05).

• Korea journal of population studies
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• v.29 no.1
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• pp.185-207
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• 2006

Predominant explanations of the persistence of sex segregation ill occupations link job choices to profoundly gendered responses to childbearing and other family demands, arguing that women are more likely to seek jobs which are in some sense compatible with motherhood, either because they are family friendly (flexible, low intensity work) or because they are easy to exit and re-enter. In this paper, I examine the effect of occupational sex segregation on job exits into the labor market among women, with a special attention to the role of childbearing and child rearing. I use data from detailed employment histories gathered from the National Longitudinal Survey of Youth (NLSY) in continuous time event history models. My results indicate that women in female dominated jobs are less likely to exit their jobs than women in other types of occupations. Further this relationship is not shaped by motherhood. While mothers or pregnant women are more likely to leave work, mothers in female-dominated occupations are slightly less likely to leave employment than mothers in other occupations. These results are not consistent with the ideas that women's choice of female-dominated occupations expresses a gendered identity and women strategically seek jobs which accommodate maternal roles. Taken together, my findings do not provide support to the idea that women choose female-dominated occupations because they are easier to integrate with motherhood (except for the pregnancy period).

• Applied Biological Chemistry
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• v.29 no.3
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• pp.288-293
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• 1986

The washed fresh ginsengs packed with air, vaccum and nitrogen gas were irradiated at the levels of 1,2 and 3kGy gamma radiation and then stored at $4{\sim}5^{\circ}C$ for 90days to investigate the effects of gamma radiation on microbial inactivation, eelworm disinfestation and physicochemical changes. After a 90 day storage, $2{\sim}3kGy$ irradiated groups showed 20% of weight loss and 10% of rot while non-irradiated group 100% and 20% or more, respectively. Also the irradiated groups showed somewhat lower values of specific gravity, color density and hardness immediately after irradiation, thereafter higher value of them with storage time than those of non-irradiated group. The irradiation increased the yields of ginseng extract and crude saponins but no effects on the proximate composition and TLC and HPLC patterns of saponin. The food-borne microorganisms decreased in viable cell counts by $2{\sim}3$ log cycles with $2{\sim}3kGy$ radiation and the eelworms were completely disinfested with 1 kGy radiation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.4
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• pp.280-288
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• 1990

Quality stability of dried lavers during roasting and storage was investigated by measuring the changes of pigment contents including chlorophyll a, carotenoids and biliproteins, the content of trypsin indigestible substrates(TIS), in vitro apparent protein digestibility, and dietary fiber. In heat treatment or roasting of dried laver, carotenoids and chlorophyll a were found to be more stable than biliproteins. Chlorophyll a and carotenoids were retained more than $85\%$ during roasting for 1 hour at $120^{\circ}C$ while biliproteins were retained only $10\%$ at the same temperature. The in vitro digestility of dried layers tended to increase with raising the roasting temperature. The in vitro digestibility of $85\%$ for the roasted laver at $100^{\circ}C$ was higher than that observed in the control of $80\%$. There was a correlation between the decrease in TIS and biliproteins as the laver was roasted. The soulble dietary fiber(SDF) content was substantially increased by heat treatment. The extent of protein digestiblility appeared to be related to the increase of SDF content. In the storage of roasted lavers under both water activities 0.1 and 0.65, the loss of the pigments and TlS were markedly retarded at Aw 0.1. Chlorophyll a was retained about $20\%$ at aw 0.65 and $75\%$ at aw 0.1 after 20 week sto-rage. At worst, more than $90\%$ of the carotenoids were lost at aw 0.65 after 20 week, while biliproteins were comparatively stable at the same water activity. TIS decreased about $15\%$ and in vitro apparent protein digestibility increased up to $92\%$ at aw 0.65 during storage.

• Food Science and Preservation
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• v.18 no.4
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• pp.442-458
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• 2011

Among Cucubitaceae, melon (Cucumis melo) is one of the most diversified fruits, with various forms, sizes, pulps, and peel colors, In addition, it is a commercially important crop because of its high sweetness, deep flavor, and abundant juice. In the species, there are both climacteric and non-climacteric melons depending on the respiration and ethylene production patterns after harvest. Ethylene is also considered a crucial hormone for determining sex expression, Phytohormones other than ethylene interact and regulate ripening, There are some indices that can be used to evaluate the optimum harvest maturity. The harvest time can be estimated after the pollination time, which is the most commonly used method of determining the harvest maturity of the fruit. Besides the physiological aspects, the biochemical alterations, including those of sweetness, firmness, flavor, color, and rind, contribute to the overall fruit quality. These changes can be categorized based on the ethylene-dependent and ethylene-independent phenomena due to the ethylene-suppressed transgenic melon. After harvest, the fruits are precooled to $10^{\circ}C$ to reduce the field heat, after which they are sized and packed. The fruits can be treated with hot water ($60^{\circ}C$ for 60 min) to prevent the softening of the enzyme activity and microorganisms, and with calcium to maintain their firmness. 1-methylenecyclopropene (1-MCP) treatment also maintains their storability by inhibiting respiration and ethylene production. The shelf life of melon is very short even under cold storage, like other cucurbits, and it is prone to obtaining chilling injury under $10^{\circ}C$. In South Korea, low-temperature ($10^{\circ}C$) storage is known to be the best storage condition for the fruit. For long-time transport, CA storage is a good method of maintaining the quality of the fruit by reducing the respiration and ethylene. For fresh-cut processing, washing with a sanitizing agent and packing with plastic-film processing are needed, and low-temperature storage is necessary. The consumer need and demand for fresh-cut melon are growing, but preserving the quality of fresh-cut melon is more challenging than preserving the quality of the whole fruit.

• Food Science and Preservation
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• v.24 no.1
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• pp.13-20
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• 2017

This study was carried out to investigate the quality characteristics of fried fish paste prepared with different amounts of squeezed Aronia melanocarpa juice. Squeezed Aronia melanocarpa juice (AMJ) was incorporated into fish paste at different levels (containing 2, 7, and 12 g of Aronia melanocarpa juice in 2 AMJ, 7 AMJ, and 12 AMJ, respectively) based on the total weight of water. Sugar contents and total acidity increased with increasing AMJ content. With increasing amounts of AMJ in fried fish paste, L value inside and on the surface decreased, a value increased, and b value inside decreased, whereas b value on the surface increased. pH decreased with increasing levels of AMJ. As the result of textural properties, folding test in all samples showed that AA means good flexibility. The strength, hardness, and chewiness of fried fish paste with AMJ increased while cohesiveness was not significantly different. Total polyphenol contents increased with higher levels of AMJ. DPPH radical scavenging activity was significantly higher than those of the control. In the sensory evaluation, fried fish paste containing 7 AMJ received the highest score than both the control and other samples.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.268-275
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• 2004

Effects of soaking time and particle size on physicochemical properties of nonwaxy rice flour were investigated. Nonwaxy rice grains were soaked at $4^{\circ}C$ for 0, 1, 12, and 24 hr, dried at room temperature, and milled, Resulting flours were passed through 45-mesh ($<355{\mu}m,\;IL45$) and 100-mesh ($<150{\mu}m\;IL100$) sieves and separated into $<40{\mu}m\;and\;40-100{\mu}m$ series. IL45 series showed higher amount of large particles ($40-100{\mu}m$) than IL100 series. As the soaking time increased, protein and ash contents decreased, and amylose content, water-binding capacity, swelling power, and solubity of nonwaxy rice flours increased. Swelling power and solibility of nonwaxy rice flours also increased between $65-85^{\circ}C$. Water-binding capacity, swelling power, and solubility of IL100 series were higher than those of IL45 series. 12 hr-soaked nonwaxy rice flour pastes showed higher peak viscosity and breakdown but lower setback and visicosity at $95\;and\;50^{\circ}C$ than 1 hr-soaked ones. X-Ray diffractograms of nonwaxy rice flours were not affected, whereas surface appearance was affected, by soaking time and particle size.

• Journal of Conservation Science
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• v.31 no.1
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• pp.37-46
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• 2015

In the case of adhesives & restoration agents currently being used for the preservation treatment of ceramics and earthenware, epoxy type, cellulose type and cellulose type are mainly being used. However, they are showing various problems such as re-detachment from severe contraction, color change from yellowing, work inconvenience of staining on tools and hand during usage and irreversibility. For the purpose of solving the issues of yellowing and irreversibility of epoxy resin being used to restore ceramics, urethane synthetic resin with low yellowing excellent reversibility has been developed in this study. The adhesive strength of urethane resin that has been developed has excellent properties with 2.07MPa for undiluted solution, which is 1.5 times higher than that of existing material EPO-$TEK301^{(R)}$ 1.21MPa. The result of workability measurement showed that the wear rate of urethane resin (in Talc 50wt%) was 1.09%, which was somewhat higher than that of existing material Quick $Wood^{(R)}$ (1.02%). In addition, its wear rate is two times higher than that of $EPO-TEK301^{(R)}$ (0.41%) and $L30^{(R)}$ (0.39%), thereby showing an advantage in its forming process compared to existing materials. As for the advantage of urethane resin of reversibility experiment, 12 hours after acetone, ethyl alcohol deposition, urethane resin and filler talc were dissolved 100% while showing powdering phenomenon. Compared to 0% reversibility of existing epoxy resin, it has much superior reversibility. The result of UV rays experiment to evaluate its durability showed that ${\Delta}E^*ab$ color change value based on undiluted solution of urethane resin was 2.76 before & after UV rays exposure, which was a decrease by about 7-20 times compared to that of existing resin, thereby minimizing the issue of heterogeneity.