• Food Science and Preservation
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• v.18 no.3
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• pp.310-318
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• 2011

The main objective of this study was to manufacture black onions using different methods, and to analyze the color and physiological and antioxidant activities of their water extracts. Black onions were produced via high-temperature aging (70, 80, and $90^{\circ}C$). At $90^{\circ}C$, onions with different weights (large, 90-L; medium, 90-M; and small, 90-S) and small onions with different appearances (whole, 90-S-W; cut, 90-S-C; and peeled, 90-S-P) were also produced. The colorimetry measurements showed that the extract from the 90-S-C black onion had the highest ${\Delta}E$ value among all the extracts from all the black onion groups. The extract from the 90-S-C black onion had a 3.3 times higher total phenol content than that from the $70^{\circ}C$ black onion extract (11.62 and 3.51 mg/g, respectively). The DPPH radical scavenging activities of the extracts from 90-S-W, 90-S-C, and 90-S-P were higher than those of the other black onion extracts, and the 90-S-C black onion extract had the highest level of 48.3% (at the concentration of 10 mg/ml). The 90-S-C black onion extract also had the highest level of antioxidant activities (ABTS radical scavenging activity, 0.84 mg AA eq/100 g, and nitrite scavenging ability, 49.8%). These results clearly demonstrated that 90-S-C was the best among the conditions used and that the water extract of the 90-S-C black onions had a significantly higher level of antioxidant activities than the extracts from the other black onions.

• Food Science and Preservation
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• v.24 no.3
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• pp.421-430
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• 2017

This study was conducted to investigate the effect of Lentinus edodes powder on the quality characteristics and antioxidant of rice cookies. The cookies for this experiment was made by 3 main ingredients including rice powder, flour, Lentinus edodes powder. The proportion of rice powder was fixed to 50% for the total amount of ingredients. The amount of reminded 2 ingredients (flour and Lentinus edodes powder) were varied. The amount of flour was decreased up to 38%, and the addition of Lentinus edodes powder was increased to 4%, 8% and 12%. Density of the dough, hardness, total polyphenol content, DPPH free radical scavenging activity, and reducing power increased with increasing Lentinus edodes powder content. Moisture content, pH of the dough, spread factor, loss rate, leavening rate, and L values of the cookies were decreased with increasing Lentinus edodes powder content. The result of consumer acceptance test revealed that there were no significant differences in smell, taste and overall acceptability, while the preference of color decreased as the amount of Lentinus edodes powder increased. To sum up, the cookies with 12% Lentinus edodes powder can produced the best results in terms of quality and antioxidant potential.

• The Journal of Korean Academy of Sensory Integration
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• v.19 no.2
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• pp.1-11
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• 2021

Objective : The purpose of this study was to compare sensory processing ability by smartphone addiction levels in preschool children, and to investigate the correlation between smartphone addiction level and sensory processing ability within smartphone addiction group. Method : The subjects of this study were 324 persons, with 124 persons in the addiction group and 200 in the normal user group. Measurements in this study were a questionnaire about general characteristics of subject, smartphone addiction scale, and short sensory profile. Methods for the data analysis included descriptive statistics, independent t-test, Pearson correlation analysis of SPSS 22.0. Results : There was a significant difference in the total Short Sensory Profile (SSP) score and in all sub-domains between the addiction and normal use groups (p<0.05). In the smartphone addiction group, there was a negative correlation between the SSP total score (r=-.278), auditory filtering (r=-.293), visual/auditory sensitivity (r=-.393) and smartphone addiction level. Conclusion : This study confirmed that there was a difference in smartphone addiction and sensory processing ability between the preschool children addiction and normal use groups. It has been proven that there is an interrelationship between sensory processing ability and smartphone addiction in the addiction group. It is significant in that it provides basic data to prevent smartphone addiction.

• The Journal of the Korea Contents Association
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• v.18 no.12
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• pp.140-149
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• 2018

Along with the recent increase in national income, social phenomena such as aging due to a decrease in population and an increase in single households are observed. There are also an increasing number of households raising pets in proportion to aging households and the increase in the number of single households, most of which use animal companions to overcome loneliness and boost domestic vitality. As more and more people consider pets as family members, the size of the domestic pet market is also growing. The growing number of pets in older households and single households is not properly managed by care such as food meals and exercise management for pets. It is necessary to research and develop robots that can monitor animal companions remotely, feed a certain amount of food at regular intervals, and manage their health through exercise. Among pet companions, dog selection is the highest. Therefore, this study identified robot research on driving methods, examples of existing pet care systems, and researched pet care robots using obstacle avoidance algorithms. In order to use the snack pay behavior and obstacle avoidance algorithm of the pet animals by applying IoT and we .oPI technology, it is able to use ultrasonic sensors on the front and has four infrared sensors on the back. However, this study does not reflect the characteristics of other pet animals as a study on pet care robots, and it requires continuous observation and testing.

• 기호학연구
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• no.56
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• pp.7-44
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• 2018

The objective of this paper is to propose a classification of Korean taste terms, especially Korean taste adjectives, from the perspective of cognitive science. The classification of Korean taste terms is here grounded in the definition of 'taste sense', 'flavor' and 'taste' which is usually employed in disciplines of cognitive science. There have been a large number of domestic researches in field of taste terms. Accordingly, a lot of research findings on the classification of taste terms have steadily been released showing the differences among researchers. These different classifications are largely based on the fact that researchers have applied their subjective criteria rather than their objective in order to categorize taste terms. According to previous studies, it is well-known that, in everyday usage, the term 'taste' covers a much wider range of qualities than those perceived through the taste receptor cells alone. In addition, we take it for granted that as much as 80~90% of taste comes from olfactory modality. It is also important to note that the texture and temperature of food, the color of food, the sounds of food, and atmospheric cues have an essential effect on taste perception. Many scientists have already pointed out that taste evaluations are influenced by a number of individual and sociocultural factors. Eating and tasting are important parts of our everyday life, so that linguistic approaches to taste perception seem to be of great significance. We can assume that a classification of taste terms from the perspective of cognitive sciences may shed light on the perceptive mechanism through which we perceive taste. It should be noted that this paper is an advanced work prepared for the follow-up study which will try to make a geometric model of word field 'taste terms' existing or probably existing in the mental lexicon of human beings.

• Journal of odor and indoor environment
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• v.17 no.4
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• pp.355-361
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• 2018

Mold grows more easily when humidity is higher in indoor spaces, and as such is found more often on wetted areas in housing such as walls, toilets, kitchens, and poorly managed spaces. However, there have been few studies that have specifically assessed the level of mold in the indoor spaces of water-damaged housing in the Republic of Korea. We investigated the levels of airborne mold according to the characteristics of water damage types and explored the correlation between the distribution of mold genera and the characteristics of households. Samplings were performed from January 2016 to June 2018 in 97 housing units with water leakage or condensation, or a history of flooding, and in 61 general housing units in the metropolitan and Busan area, respectively. Airborne mold was collected on MEA (Malt extract agar) at flow rate of 100 L/min for 1 min. After collection, the samples were incubated at $25^{\circ}C$ for 120 hours. The cultured samples were counted and corrected using a positive hole conversion table. The samples were then analyzed by single colony culture, DNA extraction, gene amplification, and sequencing. By type of housing, concentrations of airborne mold were highest in flooded housing, followed by water-leaked or highly condensed housings, and then general housing. In more than 50% of water-damaged housing, the level of airborne mold exceeded the guideline of Korea's Ministry of Environment ($500CFU/m^3$). Of particular concern was the fact that the I/O ratio of water-damaged housing was greater than 1, which could indicate that mold damage may occur indoors. The distribution patterns of the fungal species were as follows: Penicillium spp., Cladosporium spp. (14%), Aspergillus spp. (13%) and Alternaria spp. (3%), but significant differences of their levels in indoor spaces were not found. Our findings indicate that high levels of mold damage were found in housing with water damage, and Aspergillus flavus and Penicillium brevicompactum were more dominant in housing with high water activity. Comprehensive management of flooded or water-damaged housing is necessary to reduce fungal exposure.

• Journal of the Korean Applied Science and Technology
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• v.38 no.5
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• pp.1325-1334
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• 2021

This study reports the development of a manufacturing method of synthesizing colloidal gold using catalysts available for cosmetics and an anti-aging ampoule with skin improvement effects using it. Nano-colloidal gold was synthesized by using ascorbic acid and sodium borohydride as a reducing catalyst in hydrogen tetrachloroaurate tetrahydrate. It was confirmed that the particles became smaller as the mass of the content of ascorbic acid, which is a catalyst, increased. On the other hand, as the mass of sodium borohydride increased, the particle size tended to increase. In order to control the colloidal gold reaction rate, particles having 100 to 500 nm of a particle diameter distribution could be obtained using xanthan gum and hydroxyethylcellulose. The optimal synthesis conditions could be obtained by reacting for 1 to 4 hours at 18℃, a reduced pressure state of 20 to 75 mmHg, a stirring speed of 10~50 rpm. The synthesized colloidal gold had a unique smell of dark pink, pH = 5.5, specific gravity of 1.0032, and viscosity of 80 to 310 cps. As an application of skin care cosmetics, anti-aging ampoule has been developed, and it is expected to be used for various prescriptions and formulations using it.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.12
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• pp.246-252
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• 2020

This study used the raw data of the 15th (2019) Korean Youth Health Risk Behavior Survey to investigate the risk factors of the health-risk behaviors of Korean multicultural adolescents on the subjective oral symptoms. The scope of the multicultural family was limited to children of immigrant women's families married to Korean men and immigrant male families married to Korean women, and 572 were selected as the final study subjects. The sociodemographic variables were surveyed as gender, grade, economic level, and school performance. The health risk behaviors included drinking, smoking, medication, stress, sleep satisfaction, suicidal thoughts, depression, and brushing before bedtime. The oral symptoms examined were toothache, gum pain, and halitosis. As a result, toothache was related to drinking, toothbrushing before sleep, stress, sleep satisfaction, suicidal thoughts, and depression. Gum pain was associated with drug use, sleep satisfaction, suicidal thoughts, and depression. Halitosis was associated with medication, brushing before sleep, stress, suicidal thoughts, and depression. In terms of health risk factors, drinking, stress, and sleep satisfaction were risk factors for toothache. Smoking, sleep satisfaction, and suicidal thoughts were risk factors for gum pain. The presence of toothbrushing and stress were risk factors for halitosis. In conclusion, a policy system is needed to support oral health education programs nationally at times, such as after-school activities or club activities, to promote oral health for teenagers.

• Food Science and Industry
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• v.55 no.2
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• pp.154-165
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• 2022

Humans have been breeding the mulberry silkworm for the long period of time to obtain silk fabric and nutrient-rich pupae. Currently, silkworm larvae, pupae, and silk-Fibroin hydrolysates are registered as food raw materials, while silkworm feces and Bombyx batryticatus are registered as Korean traditional medicines. Among sericulture products, individually recognized health functional food ingredients include silk-protein acid-hydrolysates for immunity enhancement, Fibroin-hydrolysates for memory improvement, and freeze-dried 5^th instar and 3^rd-day-silkworm powder for lowering-blood sugar. Recently, HongJam produced by steaming and freeze-drying mature silkworms were reported to have various health-promoting effects such as preventing the onset of Alzheimer's disease and Parkinson's disease, enhancing gastro-intestinal functions, improving skin-whitening and hair growth, and extending healthspan. By consuming silkworm products with various health-promoting effects, it is possible to increase the healthspan of human beings, thereby reducing personal and national medical expenses, resulting in increasing the individual's happiness.

• The Journal of the Korea Contents Association
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• v.22 no.1
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• pp.646-655
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• 2022

This study was conducted to investigate the quality characteristics of Kimchi during fermentation and storage according to containers with native plant extract. The containers used in the experiment were antimicrobial polypropylene containers(KAPP) developed with the addition of native plant extracts, and it was tested by comparing the microbial changes and sensory characteristics of the existing commercial containers, such as polypropylene containers(KPP), stainless steel containers(KST), and porcelain containers(KPC). Change in total microbial cell were similar for each container. Coliform maintained the lowest level from 15 days after storage to 50 days. Leuconostoc spp. and Lactobacillus spp. showed a rapid increase in all four storage containers until the 15th day of storage and then decreased. The KAPP container maintained its highest level. The sensory evaluation was carried out on Kimchi optimal condition(storage 40 days). The sensory scores of KAPP were generally higher than those of other experimental samples in characteristics of appearance, odor, taste and overall preference. As a result, KAPP container has an excellent antibacterial effect as compared with the three commercially available storage containers, is effective for fermentation of lactic acid.