• Journal of Animal Science and Technology
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• v.50 no.4
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• pp.519-526
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• 2008

Although beef provides high quality proteins as well as vitamins and minerals, its concentrations of saturated fatty acids and cholesterol give negative impression to some consumers on the other hand. Excess fat, especially cholesterol contents in beef is related with metabolic diseases such as atherosclerosis and hypertension. Unfortunately, the data for the relationship of marbling degree and cholesterol contents in Hanwoo beef is very limited. The objectives of the current study were to provide basic data about cholesterol contents in Hanwoo beef and to compare those among beef cattle breeds using 61 Hanwoo and 15 each of Angus and Wagyu crossbred steers. Samples were collected from M. longissimus area and cholesterol concentrations and fatty acid compositions were analyzed using gas chromatography. Cholesterol concentrations in Hanwoo beef ranged from 32.36 mg/100g to 75.42mg/100g depending on individuals. In Angus, cholesterol contents in lowest marbling degree of “Practically devoid” was 56.84mg/100g, whereas it was 72.85mg/100g in the highest marbling degree of “Abundant” showing increase in cholesterol concentrations as the marbling degree increases. For Wagyu crossbred steers, it was 69.23mg/100g and 78.93 mg/100g for marbling degree of “Practically devoid” and “Abundant”, respectively, showing similar cholesterol concentrations to Angus steers but still much higher than Hanwoo steers. The ratio of unsaturated fatty acids:saturated fatty acids for Hanwoo, Angus and Wagyu Crossbred were 1,48, 1.08 and 1.17, respectively. And the ratio of monounsaturated fatty acids : saturated fatty acids were 1.41, 1.03, and 1.10, respectively showing significantly higher ratios in Hanwoo steers. In conclusion, cholesterol contents and saturated fatty acids in M. longissimus of Hanwoo steers were significantly lower while unsaturated fatty acids were higher comparing to those in Angus or Wagyu Crossbred steers. Further studies, however, considering genetic backgrounds, feeding conditions, slaughtering age, number of samples and location of sampling of experimental animals are necessary.

• Journal of Bio-Environment Control
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• v.8 no.4
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• pp.257-264
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• 1999

The trickling system for automatic and individual watering were made with Bunchungto, Ongito and Backjato. The thickness of ceramics were 1.0, 1.5, 2.0, 2.5 and 3.0mm. And they were fired in a muffle furnace at five different temperatures between 500 and 900'E during 12 hours. The upper plastic parts of sensor consisted of five elements made by steel mold. With the photo fiber sensor attached to datalogger, an accumulated amount of drops for every 10 minutes were recorded. The porosity is higher in the order of Bunchungto, Backjato and Ongito; also, as the firing temperature is higher and the thickness is thicker, the porosity is higher. The ceramic sensors consisted of $SiO_2$ of 54.17~71.62wt.%, A1$_2$ $O_3$ of 15.42~33.79wt.% and the rest of 10wt.%, those were Fe$_2$ $O_3$, CaO, MgO, Na$_2$O, $K_2$O, Ti $O_2$, P$_2$ $O_{5}$. The pattern of dropping were changed according to the variety, thickness and firing temperature of ceramics. As the ceramics were made thicker, the fluctuation of dropping became more rapid, but it did not regularly work at 1mm thickness. As the firing temperature of ceramics became higher, the fluctuation of dropped amount became more rapid.

• The Journal of Engineering Geology
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• v.22 no.4
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• pp.387-398
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• 2012

Korean agricultural areas that employ water curtain cultivation (WCC) have recently suffered extensive groundwater shortages due to an increase in the number of facilities. The primary focus of this study is to measure the daily groundwater use and discharge rates in the Cheongweon and Chungju pilot areas, while the second focus is to estimate the total amount of groundwater used in WCC areas nationwide in Korea. Taking into consideration several factors, including motor type, outflow abilities of wells, records of daily minimum temperatures below $0^{\circ}C$, and the number of running wells according to weather variations, we estimated that $53,138m^3/ha$ of groundwater had been used in the 4-hectare Cheongweon pilot area during the winter period of late 2011 through early 2012. On a prorated areal basis, we can calculate that the total groundwater used nationwide was 0.57 billion $m^3$ in WCC areas of $10,746m^2$. This value is equivalent to 33.7% of the total agricultural groundwater use (1.69 billion $m^3$) in Korea. During 9-22 February 2012, the daily water discharge rate in the 4-ha Cheongweon pilot area ranged from 2,079 to $2,628m^3$, averaging $2,341m^3$. Combining this value with meteorological records for 94 days with a daily minimum temperature below $0^{\circ}C$ results in an estimated groundwater volume of $54,990m^3/ha$ for the pilot area during the 2011-2012 winter period. The total amount of groundwater used nationwide in WCC areas would then be 0.59 billion $m^3$, equivalent to 34.9% of the total agricultural groundwater use in Korea. In the Chungju area, the groundwater discharge rate was estimated to be less than 805 $m^3$/ha. This value, combined with weather data for 108 days with a daily minimum temperature below $0^{\circ}C$ in this area, can be applied to infer that the total groundwater volume used in WCC areas nationwide is no more than 55% of the total agricultural groundwater use in Korea.

• Applied Microscopy
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• v.38 no.4
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• pp.279-284
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• 2008

The phase change materials have been extensively used as an optical rewritable data storage media utilizing their phase change properties. Recently, the phase change materials have been spotlighted for the application of non-volatile memory device, such as the phase change random access memory. In this work, we have investigated the crystallization behavior and microstructure analysis of In-Sb-Te (IST) thin films deposited by RF magnetron sputtering. Transmission electron microscopy measurement was carried out after the annealing at $300^{\circ}C$, $350^{\circ}C$, $400^{\circ}C$ and $450^{\circ}C$ for 5 min. It was observed that InSb phases change into $In_3SbTe_2$ phases and InTe phases as the temperature increases. It was found that the thickness of thin films was decreased and the grain size was increased by the bright field transmission electron microscopy (BF TEM) images and the selected area electron diffraction (SAED) patterns. In a high resolution transmission electron microscopy (HRTEM) study, it shows that $350^{\circ}C$-annealed InSb phases have {111} facet because the surface energy of a {111} close-packed plane is the lowest in FCC crystals. When the film was heated up to $400^{\circ}C$, $In_3SbTe_2$ grains have coherent micro-twins with {111} mirror plane, and they are healed annealing at $450^{\circ}C$. From the HRTEM, InTe phase separation was occurred in this stage. It can be found that $In_3SbTe_2$ forms in the crystallization process as composition of the film near stoichiometric composition, while InTe phase separation may take place as the composition deviates from $In_3SbTe_2$.

• Science of Emotion and Sensibility
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• v.21 no.1
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• pp.59-70
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• 2018

With the breakthrough of speech recognition technology, conversational agents have become pervasive through smartphones and smart speakers. The recognition accuracy of speech recognition technology has developed to the level of human beings, but it still shows limitations on understanding the underlying meaning or intention of words, or understanding long conversation. Accordingly, the users experience various errors when interacting with the conversational agents, which may negatively affect the user experience. In addition, in the case of smart speakers with a voice as the main interface, the lack of feedback on system and transparency was reported as the main issue when the users using. Therefore, there is a strong need for research on how users can better understand the capability of the conversational agents and mitigate negative emotions in error situations. In this study, we applied social strategies, "forewarning" and "apology", to conversational agent and investigated how these strategies affect users' perceptions of the agent in breakdown situations. For the study, we created a series of demo videos of a user interacting with a conversational agent. After watching the demo videos, the participants were asked to evaluate how they liked and trusted the agent through an online survey. A total of 104 respondents were analyzed and found to be contrary to our expectation based on the literature study. The result showed that forewarning gave a negative impression to the user, especially the reliability of the agent. Also, apology in a breakdown situation did not affect the users' perceptions. In the following in-depth interviews, participants explained that they perceived the smart speaker as a machine rather than a human-like object, and for this reason, the social strategies did not work. These results show that the social strategies should be applied according to the perceptions that user has toward agents.

• Horticultural Science & Technology
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• v.28 no.5
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• pp.850-856
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• 2010

An in vivo oral glucose tolerance test (OGTT) was performed on hyperglycemic male Sprague-Dawley rats to assess the effect of fruits and vegetables ($1g{\cdot}kg^{-1}$ body weight) on blood glucose levels (${\Delta}BGLs$) at different time intervals of 0, 5, 15, 30, 60, 90 and 120 min. The areas under glucose curve (${\Delta}AUCs$) were calculated at 120 min of OGTT by trapezoid method. Total phenolic content (TPC) and anti-oxidant activity (AOA) of fruits and vegetables were assayed in vitro by Folin Ciocalteu and DPPH (2, 2-diphenyl-1-picrylhydrazyl) methods, respectively. At the end of the experiment the correlations among the parameters TPC, AOA and ${\Delta}AUC$ was estimated by Pearson's correlations. Among fruit crops, tangerine, plum, grape and pear and among vegetables, blue leaf mustard, cabbage, chicory, broccoli and others exhibited significant hypoglycemic effects by reducing ${\Delta}BGLs$ with significant ${\Delta}AUC$. The effective ${\Delta}AUC$ ranged from $5548.2{\pm}462.1$ to $3823.3{\pm}282.0mg-min{\cdot}dL^{-1}$. The TPC and AOA ranged from $0.063{\pm}0.00$ to $0.913{\pm}0.14mg{\cdot}g^{-1}$ GAE and $01.05{\pm}0.08$ to $75.46{\pm}0.06%$, respectively. Overall, six fruits and fifteen vegetables exhibited higher TPC and one fruit and four vegetables exhibited higher AOA. There was a better correlation among TPC, AOA and ${\Delta}AUC$ of fruits and TPC & AOA of vegetables. We report that hypoglycemically significant fruits and vegetables investigated in this study have pharmacological importance which reduced ${\Delta}BGLs$ through insulin like activity and AOA in prevention of type-2 diabetes.

• Journal of the Korean Society of Food Culture
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• v.17 no.3
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• pp.240-251
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• 2002

This study is to describe practices of and attitude toward traditional wedding food and the attitude of housewives toward the traditional wedding food in Busan metropolitan and Kyungnam province area. Data were analyzed from the convenient sample of 525 housewives collected from September 20 to September 28, 2001. As for the necessity of traditional wedding food, the most popular food was ebagee food, pebaek food, yedan food in order. Of the various kinds of traditional wedding food, table setting for parent-in-law was chosen as the most popular one. Sociodemographic characteristics such as education level and age were statistically associated with perception of traditional wedding food being necessary as a ritual thing. The respondents preferred rice cakes as wedding food to fishes, fruits, traditional sweets and skewered slices of seasoned meats. More than half of the respondents think current practices of wedding food is prodigal and has to be done in thrifty manner. As a ritual practices of wedding food were to be readjusted to the change of social custom depending on the degree of modernization. More than half (52.1%) of the housewives expected traditional wedding food should fade away. A conclusion was that it is necessary to develop modernized wedding food reflecting traditional wedding customs with economic costs.

• Journal of Food Hygiene and Safety
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• v.18 no.3
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• pp.139-145
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• 2003

The purpose of this study was to investigate the awareness and practice of Korean consumer on food safety. A telephone survey was conducted from 1,040 adults randomly selected from each province and large city of Korea. Therefore, 12.4% of the subjects experienced foodborne illness at least once a year and 0.3% was hospitalized due to the illness. General restaurant (37.2%) and home (21.2%) were the main causative place of foodborne illness, and the most frequently associated foods were meat and meat products (41.7%) and fish and fish products (18.7%). Regarding the causative agent of foodborne illness, the respsondents were aware of Cholera (75.5%), Vibrio gastroenteritis (73%), Shigellosis (65.5%), Bacillary dysentery (65.5%) and Salmonellosis (47.5%) very well; however very few were aware of Listeriosis (9.9%) and brucellosis (8.3%) and ever believed they were not food-related illness. When the survey data were analyzed based on 3 models (Model 1: Knowledge about the pathogens associated food and water, Model 2: The awareness of food safety, Model 3: Attitudes and behavior about foodborne disease prevention and measure) by Multiple regression analysis. The results showed that the awareness of the causative agent of foodborne illness was significantly related with the previous experience of foodborne illness (OR: 1.714) followed by education level (OR: 0.536) and married status (OR: 0.527). The awareness of food safety was significatly related with education level (OR: 0.702). Education (OR: 0.816) and gender (OR:0.650) were the main factors affecting the awareness of the practice to prevent foodborne illness. However, the previous experience of foodborne illness and food safety education, and the awareness of food safety did not show any correlation, suggesting that the experience and awareness of foodborne illness do not affect the real practice of food safety.

• Journal of Food Hygiene and Safety
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• v.35 no.1
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• pp.51-59
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• 2020

This study evalutated the risk of foodborne illness from Vibrio spp. (Vibrio vulnificus and Vibrio cholerae) through sea squirt consumption. The prevalence of V. vulnificus and V. cholerae in sea squirt was evaluated, and the predictive models to describe the kinetic behavior of the Vibrio in sea squirt were developed. Distribution temperatures and times were collected, and they were fitted to probabilistic distributions to determine the appropriate distributions. The raw data from the Korea National Health and Nutrition Examination Survey 2016 were used to estimate the consumption rates and amount of sea squirt. In the hazard characterization, the Beta-Poisson model for V. vulnificus and V. cholerae infection was used. With the collected data, a simulation model was prepared and it was run with @RISK to estimate probabilities of foodborne illness by pathogenic Vibrio spp. through sea squirt consumption. Among 101 sea squirt samples, there were no V. vulnificus positive samples, but V. cholerae was detected in one sample. The developed predictive models described the fates of Vibrio spp. in sea squirt during distribution and storage, appropriately shown as 0.815-0.907 of R² and 0.28 of RMSE. The consumption rate of sea squirt was 0.26%, and the daily consumption amount was 68.84 g per person. The Beta-Poisson model [P=1-(1+Dose/β)^-α] was selected as a dose-response model. With these data, a simulation model was developed, and the risks of V. vulnificus and V. cholerae foodborne illness from sea squirt consumption were 2.66×10^-15, and 1.02×10^-12, respectively. These results suggest that the risk of pathogenic Vibrio spp. in sea squirt could be considered low in Korea.

• 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$\^{C}$.