• Journal of Food Hygiene and Safety
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• v.22 no.2
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• pp.82-87
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• 2007

This research was performed to investigate chemical and microbiological hazards of Ready-to-eat(RTE) compound foods which uses the by-product of meat. For this experiment, 51 samples of RTE compound foods in by-product of meat distributed in Incheon from January to December 2006 were tested. The contents of heavy metals in the main ingredient of RTE compound foods were in the range of $0.073{\sim}0.112ppm$ for lead (Pb), $0.006{\sim}0.013ppm$ for cadmium (Cd) and $0.746{\sim}0.978ppb$ for mercury (Hg). The concentrations of residual ABS(alkyl benzene sulfate) in the small intestine which is a main ingredient of Gopchang-casserole were $$0.8ppm{\sim}57.6ppm$ (Ave. 10.3ppm). Staphylococcus aureus was isolated from 11 samples (21.6%) among 51 main ingredients of RTE compound foods. The isolation rates of Salmonella spp. and Clostridium perfringens were 2.0% (1/51) and 5.9% (2/51), respectively. By types of main ingredient, the small intestine was showed the highest isolation rate as 35.3% (12/34), ham and the sausage which are main ingredients of the Budae-pot stew were 25% (2/8) and other meat products were 20% (1/5). Food poisoning bacteria was not found in the blood of pig which is a main ingredient of the Sunji-pot stew. 28.4% (27/95) of sauce included in each RTE compound foods were coliform bacteria positive. Pesticide residues were found in four of 45 vegetables which are the additional ingredient of RTE compound foods. The concentrations of pesticide were chlorothalonil 2.8 ppm, EPN 10.3 ppm, chlorpyrifos 0.4ppm and indoxacarb 0.7ppm. In 33 bean sprout samples, captan and carbendazim were not detected.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.5 no.1
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• pp.26-32
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• 2002

Purpose: Constipation in childhood is a significant problem, however, understanding of its epidemiology has been limited in Korea. The aim of this study was to investigate the prevalence and risk factors of constipation in school-aged children, helping to manage and prevent it. Methods: This cross-sectional, descripsive observational prevalence study included children (2grade, 1st and 6th grade) who were attending two elementary schools in Gwangju. The prevalence of constipation, associated symptoms, and risk factors were evaluated by questionnaire. A child was considered to be constipated when he or she defecated two or less times per week. Results: The prevalence of constipation was 15.4%. There is no significant difference between both sexes and grades. Of the causes of constipation, there was statistically significant difference in exercise deficiency, frequent intake of convenience food, long-time watching TV, unbalanced diet and enuresis history between constipation and normal group. Especially, long-time watching TV, exercise deficiency, and enuresis history were risk factors for development of constipation. Only 27.1% of children with constipation were treated by laxative and enema. Conclusion: Even though the prevalence of constipation was high, more than half of them was not treated at all. We should endeavor to educate the children and their parents to prevent constipation by evaluating the feeding and behavioral habit completely, and treating them properly.

• Journal of Nutrition and Health
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• v.51 no.6
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• pp.590-598
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• 2018

Purpose: This study was conducted to compare the food involvement scale (FIS) of American and Japanese consumers. In addition, the effects of familiarity, likability, and expectations on willingness to use intentions for block type sauce by nationality were evaluated. Methods: A total of 149 and 112 American and Japanese consumers, respectively, completed the survey. Consumers were asked about familiarity, likability, expectation, willing to use intention, and usage frequency of block type sauce, food involvement scale (FIS), and demographic information. Results: There were differences in the using frequency of block type sauce according to nationality, with consumers in Japan showing significantly higher frequency of using block type sauce than those in the United States (US) (p < 0.001). According to the FIS, US consumers were more focused on how to provide food than food, such as cooking process, table setting, and food shopping, compared to Japanese consumers. In addition, 'expectation' and 'likability' among US consumers and 'expectation' and 'familiarity' among Japanese consumers were positive attributes for willing to use intention (p < 0.01). Conclusion: In the case of the US consumers, 'familiarity' was not significant because the using frequency of the block type sauce was lower than that of Japanese consumers. In the case of the Japanese consumers, 'likability' was not significant because they enjoy cooking itself according to the FIS. Therefore, it is necessary to recognize positive attributes as a key factor for block type sauce, as well as to search for ways to apply marketing strategies based on attributes by nationality.

• Economic and Environmental Geology
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• v.39 no.1 s.176
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• pp.27-38
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• 2006

To understand the geologic and hydrogeochemical controls on the occurrence of high fluoride concentrations in bedrock groundwaters of South Korea, we examined a total of 367 hydrochemistry data obtained from deep groundwater wells (avg. depth=600 m) that were drilled fur exploitation of hot springs. The fluoride concentrations were generally very high (avg. 5.65mg/L) and exceeded the Drinking Water Standard (1.5 mg/L) in $72\%$ of the samples. A significant geologic control of fluoride concentrations was observed: the highest concentrations occur in the areas of granitoids and granitic gneiss, while the lowest concentrations in the areas of volcanic and sedimentary rocks. In relation to the hydrochemical facies, alkaline $Na-HCO_3$ type waters had remarkably higher F concentrations than circum-neutral to slightly alkaline $Ca-HCO_3$ type waters. The prolonged water-rock interaction occurring during the deep circulation of groundwater in the areas of granitoids and granitic gneiss is considered most important for the generation of high F concentrations. Under such condition, fluoride-rich groundwaters are likely formed through hydrogeochemical processes consisting of the removal of Ca from groundwater via calcite precipitation and/or cation exchange and the successive dissolution of plagioclase and F-bearing hydroxyl minerals (esp. biotite). Thus, groundwaters with high pH and very high Na/Ca ratio within granitoids and granitic gneiss are likely most vulnerable to the water supply problem related to enriched fluorine.

• Journal of Nutrition and Health
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• v.35 no.3
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• pp.314-321
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• 2002

Women with the premenstrual dysphoric disorder (PMDD) report increased cravings for certain foods and altered taste preferences ding the premenstrual period. The objective of the present study was to investigate the association of PMDD with luteal phase food cravings, appetite, and taste preferences in 1,078 nurses. Among the 626 nurses who gave valid responses, the prevalence of PMDD and premenstrual syndrome (PMS) was 4.6% (N = 29) and 78.3% (N = 490), respectively. A highly significant increase was observed in the preference for sweet tasting foods during the luteal phase, compared to the follicular phase. Desire for sweet foods during the premenstrual period was significantly different among the three groups, being highest in the PMDD group, lower in the PMS group, and lowest in women with no symptoms. Both the PMDD and PMS groups showed significant increases in preferences for pungent tasting foods during the luteal phase. A repeated measures of analysis of variance on the taste preference data revealed that the desire for sweet tasting foods was significantly greater than for others such as salty, sour, and pungent tastes. A greater proportion of the subjects in the PMDD and PMS groups reported an increase in their total food intake during the luteal phase, compared to those women without premenstrual symptoms. Compared to the PMS group or the women with no symptoms, the PMDD group reported increased intakes of high carbohydrate foods during the luteal phase. The most commonly reported food cravings were for sauteed spicy rice cakes (ddukbokki), or for cold buckwheat noodles mixed in chili pepper sauce. These results indicate that the luteal phase food cravings, appetite and taste preferences change in accordance with the severity of the premenstrual symptoms.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.37 no.2
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• pp.475-483
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• 2017

Geosmin and 2-methylisoborneol (2-MIB) produced by cyanobacteria during algal blooming in surface water are the major taste-and-odor-causing compounds in drinking water and need to be removed. Activated carbon is often used in treatment plants for the mitigation of odor problem. However, there is a lack of information on the effect of pore size distribution and particle size of activated carbon for adsorption of both odor compounds. Therefore, we studied the effect of pore size distribution and particle size of activated carbon on the adsorption of geosmin and 2-MIB. When comparing the adsorption of geosmin and 2-MIB between activated carbon fiber (ACF), powdered activated carbon (PAC) and granular activated carbon (GAC), the order of removal efficiency was PAC > ACF > GAC. As a result of comparing PACs with various pore distribution characteristics, well-developed micropores on activated carbon were found to be favorable for adsorption of geosmin and 2-MIB. For particle size, smaller was more effective for adsorption of geosmin and 2-MIB.

• Journal of Animal Science and Technology
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• v.46 no.1
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• pp.115-122
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• 2004

This study was performed to investigate the behavioral characteristics of Hanwoo(Bos taurus coreanae) cows and their calves. Four cows and their calves were placed in pens. The behaviors of each cow and calf were recorded using a time lapse VCR from 07:00 h to 18:00 h for 6 days and were analyzed using the scan point sampling method. The cow's behaviors in order of frequency were LD(lying down, 25%), ST(standing, 23%), EA(eating, 13%), LR(lying down rumination, 10%) and SR(standing rumination, 7%). The cows spent less than 3% of their time PG(pairwise grooming) and SF(snifting). The calves mainly showed LD(52%), ST(28%), LF (lying flat, 4%), EA(3%) and WA(walking, 3%). The calves spent less than 2% of their time SF(sniffing) and SUK(suckling), The behavioral patterns of cows and their calves at 07:00 h, 12:00 h and 18:00 h were different, especially in ST and LD.

• Journal of Animal Environmental Science
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• v.12 no.1
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• pp.13-20
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• 2006

This experiment was carried out to determine the effect of breed and sex on behavioral characteristics and economic traits of performance-tested pigs. Totally 32 tested pigs in 4 different breeds were assigned for behavioral observation. Behavior was recorded for 4 hours(each 2 hours, before and after none) of tested pigs in each tested pen. The average daily gain, age at 90 kg and feed efficiency on the basis of the performance data were collected from 8,477 performance-tested pigs in which pure breeds of Duroc, Yorkshire, Landrace and Berkshire at the Korea Swine Testing Station. The results obtained in this study are summarized as follows; The effect of breed was statistically significant for all traits studied. Average daily gain were the highest(P<0.05) in Duroc and ages at 90 kg were the highest(P<0.05) in Berkshire. In feed efficiency of male, Landrace and Yorkshire were the most efficient. The average daily gain and feed efficiency were superior to those of female, however, the age at 90 kg was not different. Overally, females were superior to males in various traits examined. Berkshire breed had more proportion of time spent in ventral tying and sitting whereas the proportion of time spent in walking, drinking and eating was less than that of other breeds. The male pigs showed more time spent in standing and social behavior.

• The Korean Journal of Pesticide Science
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• v.11 no.4
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• pp.230-237
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• 2007

This study was carried out to indicate the status of agricultural environment in Yangpyong area which is special protection area for tap water in Han river during three years($1996{\sim}1998$). The main study was on pesticide monitoring, analysis of pesticides in Bokpocheon water and soil. Water in this small river for supplying to the rice was found nine pesticides residues, ranged from 0.1 to 22.7 ppb, similar patterns from survey conducted in National Institute of Agricultural Science and technology, Soil in rice paddy has also low levels of eleven pesticide residues, ranged from 0.002 to 0.55 ppm.

• Journal of the Korean Society of Food Culture
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• v.8 no.3
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• pp.243-248
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• 1993

Yukwa, one of the favorite Korean traditional snacks, is a oil puffed rice cooky used for sacrifies, ceremony or celebration of an event. It had been prepared by most of house-wives for a long time fellowing old reference and still be made by some skilled persons in country side these days. The preparation methods of the Yukwa differ a little each other region by region. This survey was conducted to excarvate any hidden traditional methods and collect different cases as many as possible through pre-made questionaire. 151 questionaires were collected at 7 provinces and evaluted by similar items.