• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.11
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• pp.1523-1528
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• 2008

This study was carried out to compare the physicochemical characteristics and sensory quality of Sikhye (a Korean traditional rice beverage) prepared with specialty rice varieties. The results showed that Ilpum had higher hulling recovery, milled/brown rice ratio, and milling recovery than Sulgaeng, Baegjinju, Baegjinju 1, and Dongjinchal. The alkali digestive value, protein content, and amylose contents of Sulgaeng were 6.3, 7.3% and 19.3%, respectively. The highest brix degree was $10.00^{\circ}Bx$ in Baegjinju Sikhye. The turbidity appeared at 0.4440, 0.4100, 0.3828, 0.3372, 0.1414 in Ilpum, Baegjinju, Baegjinju 1, Sulgaeng, and Dongjinchal Sikhye, respectively. There were no significant differences in pH and maltose contents among the groups. The highest L-value was 44.62 in Ilpum Sikhye. The a-value and b-value were $-1.66{\sim}-0.70$ and $-9.18{\sim}-5.19$, respectively. Finally, the sensory evaluation results indicated that there were no significant differences in appearance, aroma, and taste between the groups, and the Sulgaeng Sikhye showed higher overall quality than the Dongjinchal Sikhye as the control.

• Cartoon and Animation Studies
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• s.35
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• pp.291-312
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• 2014

This study is based on the theory of R.Caillois about element of play which is motivated to infant for studying Hangul. The ultimate goal of play has to be accompanied by pleasure. And learning means permanent changes from experiences for the individual's. Play and learning, these two elements are united to the genre of serious game since the GBL (game based learning) was lead. Most importantly, in order to achieve their own Hangul learning is the fun. Coupled with fun and learning has an important issue for flow because concentration is low in infants than adults. In this case study is to know about fun factor has been applied effectively to Hangul serious mobile game. 20 Infant Hangul mobile serious games of Google Android mobile game section were selected as a case study based on more than 10,000 downloads and user's review rate by April 22, 2014. After that is currently available on the market can play a variety of cases of infant learning Hangul from previous research of R.Caillois offers four categories of play. R.Caillois of Agon, Mimicry, Alea, Ilinx have unique characteristics in comparison with its functional characteristics Hangul four are present any role in Hangul serious mobile games. As a result of the cases selected and the rules of the game will include a maximum of two of the most common types of Agon. Each attribute of the play, rather than one single factor is applied to four kinds of game play performance when properties are distributed to experience together gave the best flow. As a result of this study will be a based research for infants Hangul serious mobile game reflects the properties of the elements of a fun game that you want to combine learning.

• Journal of Nutrition and Health
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• v.50 no.4
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• pp.325-335
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• 2017

Purpose: The purpose of this study was to investigate the consumption behaviors of sugar-sweetened beverages and blood lipid profiles according to food-related lifestyles of adults in Incheon. Methods: Subjects were recruited from 19 to 64 year old adults residing in Incheon who visited for the purpose of a health examination at D hospital. A total of 110 subjects consented to participate in this study and to allow their health examination records to be used at D hospital. Data were collected using self-administered questionnaires and anthropometric data, and blood lipid profiles were collected from health examination records. Statistical analysis was performed using the SPSS 20.0 program. Results: In the factor analysis, food-related lifestyles were categorized into four factors: planned purchase seeking, taste seeking, well-being seeking, and convenience seeking. Using the K-average clustering method, food-related lifestyles of subjects were categorized into two groups: health and rationality-oriented group (HRG) and convenience purchase-oriented group (CPG). Average total scores of sugar-related nutrition knowledge in the HRG were significantly higher compared to the CPG, and average scores of consumption habits regarding sugar-containing foods in the HRG were significantly lower compared to the HRG. When subjects chose sugar-sweetened beverages, the CPG showed a significantly higher frequency of checking food labeling and considering nutrition compared to the CPG. Drinking frequency of carbonated beverages in the CPG was significantly higher compared to the HRG. Conclusion: There were significant differences in sugar-related nutrition knowledge and consumption habits of sugar-sweetened beverages between the two food-related lifestyle groups. These results could be useful for establishing guidelines for reducing consumption of sugar-sweetened beverages. In addition, it is necessary to continue sugar-related nutrition education by considering the food-related lifestyles of adults.

• Childhood Kidney Diseases
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• v.11 no.2
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• pp.255-263
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• 2007

Purpose : A single center cross sectional retrospective study was performed to compare the outcomes of different peritoneal dialysis(PD) modalities in Korean children. Methods : Among children dialyzed with PD between the year 2004 and 2007, 35 children had reliable data on PD adequacy after 3 to 15 months of dialysis. Subjects were grouped by their modalities; 17, 13 and 5 children were on continuous ambulatory PD(CAPD), continuous cyclic PD(CCPD) and nightly intermittent PD(NIPD), respectively. Body weight and height, number of patients taking anti-hypertensives and laboratory data including biochemical and hemoglobin levels were compared. Dialysis adequacy including weekly Kt/Vurea, creatinine clearance (Ccr) and daily water removal were also compared. Patients were sub-grouped by their peritoneal permeability characteristics. Results : The percentage of patients taking anti-hypertensives, monthly change in Z-scores of body weight and height and laboratory data did not differ among the groups. Patients on CAPD and CCPD showed similar dialysis adequacies. Weekly dialytic Ccr was significantly lower in the NIPD group compared to the others. But total Ccr was not different when residual renal function was added. Weekly dialytic Ccr by CAPD was significantly higher than that of CCPD in low and low-average transporters. Conclusion : We propose that modality can be selected flexibly according to the patients' preferences. And peritoneal permeability characteristics provide valuable information for adjusting PD prescriptions in ultrafiltration failure or in inadequate dialysis. Further study of other clinical performance measures should be performed to clarify the comparable outcomes in different PD modalities.

• Food Science of Animal Resources
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• v.30 no.6
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• pp.1031-1037
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• 2010

The effects of black garlic (Allium sativum L.) addition on the quality characteristics of low-fat and low-salt meatballs during cold storage were investigated. Meatballs were divided into five groups: none (control), 0.1% ascorbic acid (T1), 1% black garlic (T2), 2% black garlic (T3), and 3% black garlic (T4). pH and lightness values were lower in the treatment groups than in controls by storage time. pH and lightness values were decreased with increasing addition of black garlic (p<0.05). Addition of black garlic to meatball resulted in significantly higher TBARS values than that of control and T1 at day 1 (p<0.05). However, the addition of black garlic to meatball resulted in significantly lower VBN values than that of control after storage for 14 d. On day 14 or 21, the VBN values of meatball with added black garlic were lower than those of control and decreased with increasing addition of black garlic (p<0.05). Although addition of black garlic produced low acceptance of color scores, the flavor, tenderness, and juiciness of meatball with added black garlic were similar to those of control and T1 (p>0.05). Based on the current results, addition of black garlic could be recommended for preventing protein degradation in low-salt and low-fat meatball. Further, black garlic could be useful to the pork meat product industry as a food additive.

• Journal of Dairy Science and Biotechnology
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• v.30 no.1
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• pp.23-30
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• 2012

This study was carried out to investigate the quality characteristics of yoghurt with varying contents of Sanmeoru (Vitis amurensis Ruprecht) wine (SW). Yoghurts were fermented with 2 kinds of lactic acid bacteria (Streptococcus thermophilus and Lactobacillus bulgaricus; Yo-$MIX^{TM5}505$, Danisco, Denmark). The changes in quality characteristics were investigated during fermentation and storage, and anthocyanin composition was analyzed after fermentation. The pH decreased in all treatments, while titratable acidity and viscosity gradually increased during fermentation. The viscosity of the yoghurt with 5.0% cultured SW added was higher than in other groups. The viable counts of lactic acid bacteria gradually increased during fermentation. The sample of the 5.0% cultured SW-yoghurt was higher than that of the other groups. The pH slowly decreased during the storage period; this was lower in the control yoghurt than in the yoghurts containing SW, and the changes of titratable acidity in the samples containing 5.0% and 30.0% cultured SW were lower than that in the yoghurt containing 1.0% cultured SW and in the control. The change in viscosity and number of viable cells during storage was higher in the yoghurts containing SW than in the control group. The levels of anthocyanin increased with the SW content in the yoghurt. Sensory scores for taste of the yoghurt with 1.0% added SW was significantly higher than for the other groups. Yoghurt with added SW kept at $4^{\circ}C$ for 12 days retained its quality characteristics fairly well.

• Korean journal of food and cookery science
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• v.16 no.3
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• pp.267-271
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• 2000

The present study was designed to develop the standardized formula for the preparation Jeung-Pyun with added raw soy flour and to investigate the applicability of Jeung-Pyun as the substitute of regular pizza crust made with wheat flour. The effect of adding raw soy flour at 3%, 5% level on fermentation time and viscosity of batters and texture and general desirability of Jeung-Pyun pizza were also studied. As the level of raw soy flour was increased the time required for 1 st and 2nd fermentation decreased and viscosity of batters increased significantly. Jeung-Pyun crust after steaming found to have appropriate texture and form for a substitute of wheat flour pizza crust. Texture parameters determined by QST showed that Jeung-Pyun crust with added raw soy flour had lower values in hardness, cohesiveness and gumminess without any significant difference. However, chewiness of 5% raw soy flour group was significantly lower than control group. Texture of Jeung-Pyun crust and general desirability of Jeung-Pyun pizza were determined by sensory evaluation. Textural parameters of Jeung-Pyun crust were evaluated on the basis of hardness, cohesiveness, adhesiveness, tenderness and wetness. As a result of sensory evaluation Jeung-Pyun crust made with 5% raw soy flour had significant lower values in hardness, cohesiveness, tenderness and wetness than the control. However, the textural parameters between control and 3 % raw soy flour group were not significantly different. Jeung-Pyun pizza with topping were evaluated by sensory panel. Jeung-Pyun pizza made with 3% raw soy flour received the highest score in apperance and general desirability without any significant difference. 5% raw soy flour group had significantly lower score in general desirability among 3 treatment groups. In conclusion, Jeung-Pyun crust made by traditional Jeung-Pyun preparation method will be a good alternative to replace wheat flour pizza crust. Adding raw soy flour at 3% level did not affect the quality of Jeung-Pyun crust and had an effect of promoting fermentation. Jeung-Pyun Pizza crust was expected to have tender texture and slower retrogradation rate than regular pizza crust with wheat flour.

• Journal of Korean Society of Environmental Engineers
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• v.39 no.12
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• pp.664-671
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• 2017

Non-point source pollution is the emission source that unspecifically releases pollutants to water system from unspecific places such as cities, agricultural lands, mountains, and construction sites and its discharge path is not easily identified. Also, it is difficult to design and manage the reduction facilities for the emission quantity is primarily affected from weather conditions like rainfall. Since 2006, the significance of non-point source pollution reduction has been grown in Republic of Korea and this reinforces needs for the installation of reduction facilities. However, because the standards for the installation details and reduction efficiency are not clarified by law, people are preferring technologies that do not require particular maintenance and high expenses. The purpose of this study is to examine and maintain the efficiency of non-point source pollutants reduction facility which uses expended polypropylene as a media. The higher the depth of the media, the less range of variations in the reduction efficiency was observed and the final efficiency was also increased. When the media depth was 60 cm, the average reduction efficiency was 94% and 90% where linear velocities were 10 m/hr and 20 m/hr respectively. The results from 180 minutes operation in 10 m/hr and 20 m/hr of linear velocities were slightly different in head loss changes which were caused by media depth variations. The backwash experiments which were conducted in triplicate showed the reduction efficiency decreased as the time went on because of the media clogging. However, it was found that after the backwashing the reduction efficiency was increased as effective as the efficiency of the initial filtration.

• Korea journal of population studies
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• v.21 no.2
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• pp.182-227
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• 1998

Korean government decided to adopt an explicit population control policy in 1961 and from the following year the establishment and operation of the national family planning programme was included in each of the Five-Year Economic Development Plans that began in 1962. This policy was pursued in the understanding that without proper population control measures korea could not be able to achieve economic development. Korean national family planning programme is characterized by contraceptive target system through public health network with distribution of free contraceptives by family planning field workers and clinical contraceptive services such as IUD, vasectomy and tubaligation at designated clinics by the government. In addition, IE&C activities by the Planned Parenthood Federation of Korea and programme evaluation and research by the Korea Institute for Health and Social Affairs contributed to the development of the government programme. Between 1960 and mid 1980s the nation's total fertility rate was reduced from 6.0 to population replacement level of 2.1 and thereafter it has been maintained at 1.6 to 1.7 of below replacement level. With a short period of less than three decades fertility transition was completed in Korea. It is estimated that if the current level of below replacement fertility continues, the population in Korea stabilize at around 52.78 million people by the year 2028, and it will begin to decrease thereafter. Under this circumstances, the government adopted new directions and strategies of the population policy in June 1996, focused primarily on population quality and social welfare than on demographic arenas. In spite of over 80 percent of high contraceptive prevalence among married women, high incidence of induced abortions is maintained. Moreover, the prevalence of sex selective induced abortions using procedures to determine the sex of the fetus has resulted in an imbalance in the sex ratio at birth. In order to overcome those problems associated with reproductive health new policy for population quality control and health promotion programme should be highly strengthened in the future.

• Food Science and Preservation
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• v.19 no.5
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• pp.774-782
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• 2012

Baechu kimchi without cuttlefish (control), baechu kimchi with cuttlefish (CK), cuttlefish baechu kimchi with yogurt (CK+Y), and cuttlefish baechu kimchi with vitamin C (CK+VC) were prepared, and the fermentation characteristics of the prepared kimchi samples were investigated during 28 days of fermentation at $4^{\circ}C$. The levels of moisture, crude lipid, and crude ash did not differ much among the samples, but the crude protein levels of CK, CK+Y, and CK+VC were greater than that of the control. The pH values of CK+Y and CK+VC slowly decreased compared with those of the control and CK during fermentation. The acidity increased sharply until 21 days then gradually increased thereafter. The total microbial counts achieved maximum levels at 21 days, and the kimchi to which yogurt and vitamin C were added showed values lower than that of the control. The number of Leuconostoc sp. in CK+Y and CK+VC was higher than that in the control. In our sensory evaluations, cuttlefish kimchi with yogurt or vitamin C scored highest in terms of texture, sour taste, ripened taste, and overall acceptability.