• Journal of the Korean Institute of Landscape Architecture
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• v.49 no.5
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• pp.151-162
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• 2021

The recent trend of using ornamental grasses as essential landscaping plants has become more prominent, while the demands for today's gardens are to solve the challenges of climate change, biodiversity loss, and urban ecosystem services. Nowadays, the interest in ornamental grasses in South Korea is dramatically increasing, as is the number of available species and varieties. To find the better use of ornamental grasses in urban green spaces, more research should be conducted to understand the current state of ornamental grasses and their characteristics in South Korea. and a practical way of applying ornamental grasses to urban gardens should be devised. For that purpose, this research carried out a survey on the current state of ornamental grasses distributed in the landscaping plants market in South Korea. The grasses were analyzed according to the growing conditions, including habitats, ecological, and horticultural growth characteristics. As a result, 40 genera, 104 species, and 264 taxa of ornamental grasses were verified to be distributed in the market for garden plants in South Korea in August 2021. Poaceae and Cyperaceae are 69.7% and 28.4% among them, respectively. Juncaceae and Typhaceae are of little importance. No Restionaceae is supplied yet. Most of the Poaceae ornamental grasses prefer sunny open land, but others from various habitats are used too. The majority of the Cyperaceae ornamental grasses originate from woodlands, woodland edges, water's edges, and marshes. The market supplies fourteen genera of cool-season and sixteen genera of warm-season grasses. According to life-types of grasses, thirty-eight species are evergreens or semi-evergreens. Thirty-four species are deciduous. Seven species are summer-dormant. According to the growth habits of the grasses, thirty-three species are runners and fifty-one species are clumpers. There are fifteen taxa of ornamental grasses recently selected that have become native grasses.

• Food Science and Preservation
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• v.16 no.6
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• pp.900-907
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• 2009

Chiffon cakes were prepared using various concentrations of aloe gel to develop functional baking procedures. The quality characteristics of chiffon cakes prepared after addition of 20%, 40%, or 60% (w/w) aloe gel, substituting for the same levels of wheat flour, were investigated. No significant weight difference between cakes was observed. The height of cakes containing aloe gel was significantly greater than that of control cakes. The baking loss rate (BLR) of aloe gel decreased as the amount of gel increased, and cakes prepared using 60% (w/w) aloe gel had the lowest BLR. Moisture contents of cakes prepared using aloe gel were higher than that of control cakes. Cakes with 60% (w/w) aloe gel had the highest moisture content. The pore size of cakes with 60% (w/w) aloe gel was the smallest of all groups. Crumb color became whiter as the proportion of aloe gel increased. Lightness (L value) of control cake was lower than that of cake containing aloe gel. Redness (a value) of aloe chiffon cakes increased as the proportion of aloe gel rose. Yellowness (b value) of cakes with 40% (w/w) aloe gel was significantly higher than that of the control group. Other cakes showed no difference in b value compared with control cake. Hardness in all cakes prepared with aloe gel was significantly lower than that of the control group. Adhesiveness of control cake was significantly lower than that of other cakes. No significant between-group difference in springiness was observed. The cohesiveness of cakes with 40% (w/w) aloe gel was significantly lower than that of the control group and that of cakes with 20% (w/w) aloe gel. The gumminess and chewiness of control cakes were significantly higher than those of other cakes. The yellowness of cake with 60% (w/w) aloe gel was significantly lower than that of the other groups. Pore size decreased after the addition of aloe gel. There was no significant difference in appearance among cakes thus, all cakes were acceptable to potential consumers. Although no perceptible difference in aloe odor was evident, cakes with 60% (w/w) aloe gel scored significantly lower in flavor acceptance compared with other cakes. No significant between-cake difference in taste acceptance, perceived moisture level, or texture acceptability was observed. Cakes with 40% and 60% (both w/w) aloe gel were of significantly higher density than other cakes. Overall, the acceptability of cakes with 60% (w/w) aloe gel was lower than that of other cakes. Ultimately, the results indicated that quality can be enhanced by adding less than 40% (w/w) aloe gel to chiffon cakes as a substitute for wheat flour.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.7
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• pp.3293-3300
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• 2013

Recently, Korean prefer the slim and skinny body. Even though they are normal or underweight, they strive for weight control routinely. Due to the appearance-oriented trend prevalent in our society, severe losing weight for women has become a social problem. The purpose of this study is to examine the relationship between body dysmorphic disorder and depression. Health-related and health-unrelated college students were classified into three different groups according to BMI. This study was performed of 200 health-related and 200 health-unrelated college students respectively at K college in Gangwon province. A self-administered survey was conducted from September 10 to 21, 2012, and the 319 questionnaires were analyzed. The collected data were analyzed by the SPSS(statistical package for the social science) WIN 18.0. Regarding the relationship between the BMI of the female students and their unsatisfied parts of the body, the overweight female students were more dissatisfied with the entire lower parts of their body(${\chi}^2$=6.97, p<.05). About the waist and belly, the female students of normal weight were the most dissatisfied but of under weight were less dissatisfied than the other groups and the differences among them were statistically significant(${\chi}^2$=8.12, p<.05). About the chest and breasts, the female students of under weight were more dissatisfied than the other groups and there were significant differences according to BMI. As a result of analyzing the relationship between the BMI of the female students and their dissatisfied parts of the body, the female students of over weight were more dissatisfied with the entire lower parts of their body and whole body, and the female students of normal weight were more dissatisfied with their waist and belly than the other groups. The female students of under weight were more dissatisfied with their chest and breasts. But, there were no differences in the way they want to try for a change of the dissatisfied part of the body. Because this body dysmorphic disorder may be associated with depression and cause the social and cultural problems, the development of counseling programs and additional research should be needed.

• Archives of design research
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• v.19 no.1 s.63
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• pp.253-262
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• 2006

Research of color has been developed and also has raised consumer desire through changing from a tool to pursue curiosity or beauty to a tool creating effects in the 20th century. People have been interested in colors as a dynamic expression of results since the color TV appeared. The meaning of colors has been recently diversified as the roles of colors became important to the emotional aspects of design. While auto colors have developed along with such changes of the times, black led the color trend during the first half of the 20th century from 1900 to 1950, a transitional period of economic growth and world war. Since then, automobile production has increased apace with the rapid economic growth throughout the world and automobiles became the most expensive item out of the goods that people use. Accordingly, increasing production induced facility investment in mass production and a technology leveling was achieved. Auto manufacturing processes are very complicated, auto makers gradually recognized that software changes such as to colors or materials was an easier way for the improvement of brand identity as opposed to hardware changes such as the mechanical or design components of the body. Color planning and development systems were segmented in various aspects. In the segmentation issue, pigment technology and painting methods are important elements that have an influence on body colors and have a higher technical correlation with colors than in other industries. In other words, the advanced mixture of pigments is creating new body colors that have not existed previously. This diversifies the painting structure and methods and so maximizes the transparency and depth of body colors. Thus, body colors that are closely related to technical factors will increase in the future and research on color preferences by region have been systemized to cope with global competition due to the expansion and change of auto export regions.

• The Journal of the Korean bone and joint tumor society
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• v.6 no.1
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• pp.1-9
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• 2000

Purpose : Spine is one of the most common sites of the metastatic bone tumors. Conservative management such as chemotherapy or radiotherapy has been preferred in most cases. However, the neurologic deficit has not been usually improved, and the quality of life was poor. The purpose of this study was to show the efficacy of the surgical treatments for metastatic spinal tumors in terms of postoperative improvements of neurologic deficit and survival time. Materials and Methods : Authors have reviewed the literatures and analyzed 14 patients of metastatic spinal tumors who were received operative treatments between August 1991 and June 1999 at the our department of orthopaedic surgery. Results : The most frequent primary tumor was breast cancer in women and lung cancer in men. The thoracic region was the most common site. There was a preponderance of females over males, and the age ranged between 4th and 8th decade. The indications of surgical treatment comprised instability, progressive neurologic findings, resistance to radiotherapy, pathological fracture, long life expectancy( >6weeks), isolated metastasis and need for pathological diagnosis. The degree of preoperative neurological deficit might influence on the improvement of clinical symptoms after surgery. Conclusion : The surgical treatment reduced the neurological deficit and pain regardless of the operative methods. In the early stage of neurological deficit, the surgical treatment was important for better prognosis. Recently early active operative treatment was performed for metastatic spinal tumor to minimize the intractable pain and to prevent the progression of the neurologic deficit. Early intervention can improve the quality of life and long term survival.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.7 no.1
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• pp.27-33
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• 2012

The purpose of this research is to investigate the effects of Lubric Learning Strategy Program, to solve problems of the Middle School Students' learning, on learning motivation, self-efficacy and self-regulation. The objects of this investigation was 60 students sampled from the first, second and third year students of Y Middle school in Seoul, which was divided equally -30 students each- into experimental group and control group. The progress covered 10 weeks period, a hour and half every week on Tuesdays and Thursdays. The conclusion derived from the results and discussion is as follows: First, the learning motivation of experimental group participated in the Lubric Learning Strategy Program to solve learning problems has changed quite meaningfully compared to the control group. It showed positive changes in all suborn ate variables such as class motivation, continuing motivation, intrinsic motivation, and extrinsic motivation. Second, the self-efficacy of experimental group participated in the Lubric Learning Strategy Program to solve learning problems has changed quite meaningfully compared to the control group. These results showed positive changes in subordinate variables such as preference level to subjects and self-control efficacy, though did not show notable changes in confidence area. However as confidence area doesn't really matter in total score, Lubric Learning Strategy Program is considered to have good influence in self-efficacy. Third, the self-regulation of experimental group participated in the Lubric Learning Strategy Program to solve learning problems has changed quite meaningfully compared to the control group. It showed positive changes in all subordinate variables such as self-control mode and inhibitory will mode. Fourth, the use on learning strategy of experimental group participated in the Lubric Learning Strategy Program to solve learning problems has changed quite meaningfully compared to the control group. These results showed positive changes in subordinate variables such as rehearsal, elaboration, organization and inspection, though did not show notable changes in schedule and control area. However, as the total score of use on learning strategy has changed prominently, Lubric Learning Strategy Program is considered to have good influence in use of learning strategy.

• Korean journal of food and cookery science
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• v.18 no.4
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• pp.399-406
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• 2002

Steam cakes were prepared with the addition of pine needle powder(Pinus densiflora Seib. et Zucc) at 0%, 1%, 2%, 3%, 4%, and their sensory quality and mechanical characteristics were compared. Sensory evaluation was performed and compared between the subjects in twenties and forties of age. As a result of the sensory evaluation in forties, steam cake with 3% pine needle powder showed the highest score in overall acceptability; however, in the group of twenties, control cake with no pine needle powder showed the highest score. In the measurement of color changes, L value(lightness) was decreased, but a value(redness) and b value(yellowness) were increased as the addition of pine needle powder increased. In textural characteristics, the hardness, springiness, gumminess and brittleness of steam cake were decreased by the increase of pine needle powder. The hardness and brittleness were increased as the storage time increased.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.385-390
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• 1998

The effect of agglomeration treatment was examined to prevent the parched cereal powder from clumping when it is blended with water. Parched cereal powder was composed of 66.9% carbohydrate, 7% water, 12.1% crude protein, 12.1% crude fat and 1.9% ash, respectively. Particle size of parched cereal powder was generally enlarged by agglomeration treatment. This phenomenon was confirmed by particle size analyzer and microscopic observation. The color of agglomerated sample was shown to be slightly darker than the untreated sample. The water absorption indices of agglomerated samples which were steamed for 2min and re-dried were significantly increased as compared with the untreated sample. The water solubility indices of agglomerated samples showed generally lower values than those of untreated samples. In views of quality and processing time, the optimum condition of agglomeration treatment for manufacturing well-dispersable parched cereal powder in water was 15min re-drying after 2min steaming. It is concluded that the agglomeration treatment improves the dispersibility of parched cereal powder and thus facilitates the intake of it after mixing with water.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.348-355
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• 1998

The developments of various processed foods and the high quality dried fruits, in particular, are urgently needed for the enhancement of fruit consumption and their competitive values. Therefore, in this study, three variables by three level factorial design and response surface methodology were used to determine optimum conditions for osmotic dehydration of kiwifruit. The relationships of moisture losses, solid gains, weight reductions, sugar contents, titratable acidities and vitamin C contents depending on changes with temperature, sugar concentration and immersion time were investigated. The moisture loss, solid gain, weight reduction and reduction of moisture content after osmotic dehydration were increased as temperature, sugar concentration and immersion time increased. The effect of concentration was more significant than those of temperature and time on mass transfer. Sugar content was increased by increasing sugar concentration, temperature, immersion time during osmotic dehydration. Titratable acidity and vitamin C content were increased by decreasing temperature, immersion time and increasing concentration during osmotic dehydration. The regression models showed a significant lack of fit (P>0.05) and were highly significant with satisfying values of $R^2$. At the given conditions such as $66{\sim}69%$ moisture content, above $24^{\circ}Brix$ sugar content and more than 23 mg% vitamin C, the optimum condition for osmotic dehydration was $37^{\circ}C,\;55^{\circ}Brix$ and 1.5 hour.

• Journal of Food Hygiene and Safety
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• v.31 no.2
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• pp.74-84
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• 2016

Literacy on food additives of elementary school teachers (ET) and nutrition teachers (NT) could be influential factor on safe dietary education for school children. Therefore, the perceptions and information needs on food additives were surveyed from 351 elementary school teachers and nutrition teachers in metropolitan area of Korea, and the basic data for the promotion of risk communication on food additives among them were obtained. Compared to ET who consider 'taste' (39.1%) as the most important factor while purchasing food, NT considered 'safety' (68.1%) first (p < 0.001). Among the food labelling items, the level of understanding on food additives was the lowest both in ET (3.53) and NT (4.17), and NT showed better levels of understanding overall on food labels. Both ET and NT regarded hazardous factors of food as environmental pollutants, foodborne pathogens, and food additives in order, and tended to select 'no additives' or 'no artificial color' products while purchasing processed food. Although NT answered that they know all food additives had been passed the evaluation of safety and effectiveness tests (100%) and have standards of use (81.9%), majority of them (87.5%) believed the consumption of food additives are harmful on human health. ET (75.2%) also regarded food additives as dangerous materials. Above results suggested the necessity of proper and enough risk communication for both ET and NT. Both ET and NT wanted to have information on the safety or hazard of food additives. Most preferred media to get the information on food additives was TV (3.80) among ET and lecture (3.65) among NT. ET and NT trusted hospital, research institution/universities or the personnels working in these institutions as the provider of information on food additives. The result that the trust levels of ET and NT on government were relative low suggested the weakness of risk communication in Korean government. Although ET and NT answered that they do not trust mass media, their behaviors were affected by them such as reading food labels in ET (39.4%) and reducing the consumption of food additives in NT (50%). They also indicated mass media's problem of sensitive approach on food additives and asked the urgent reaction of government by providing sound information through experts on food additives. Above results revealed that ET and NT have different perceptions and information needs on food additives, therefore, proper risk communication should be provided for them to serve as dietary educators for elementary school children.