• Proceedings of the Korea Water Resources Association Conference
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• 2010.05a
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• pp.509-514
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• 2010

낙동강 상류에 있는 하회마을은 영남지방 600년 전통의 농경마을로서 귀중한 전통문화유산이다. 이 마을의 역사적, 문화적, 경관적 가치 중 하나는 마을 앞을 흐르는 낙동강과 강 양안에 형성된 백사장 사주이다. 그러나 1970년대 중반과 1990년대 초 상류에 두 댐의 건설로 하류 유황과 유사 이송 양상이 변화하여 과거 수백 년 동안 '완벽한' 백사장을 유지해온 두 사주에 식생이 점차 이입, 활착하여 하회마을의 역사적, 문화적 경관 가치에 부정적 영향을 주기 시작하였다. 낙동강 본류에 안동댐이 준공된 1976년 이후에는 댐 건설 전과 비교하여 큰 변화는 없었으나 반변천에 임하댐이 준공된 1992년 이후 점차적으로 두 사주에 식생이 이입, 활착하기 시작하여 현재 상당한 범위까지 식생이 번무하였다. 이 같은 사주 상 식생 이입과 활착의 원인과 과정을 기초적으로 조사, 분석하기 위해 우선 과거 자료가 있는 항공사진과 지상 사진을 수집하여 연도별 식생 활착 상황을 조사하였다. 다음 하회마을 상하류 약 11.5 km 구간을 대상으로 과거 홍수자료를 가지고 두댐 건설 전후 기간으로 나누어 2차원 흐름 모의를 하여 무차원 하상소류력 분포를 분석하였다. 분석 결과는 기존 항공, 지상 사진과 비교 검토하였다. 그 결과 임하댐 건설 이후 두 사주의 홍수시 무차원 하상소류력이 하상입자가 움직이기 시작하는 0.06 이하가 되는 부분이 확대되어 식생 이입, 활착에 유리한 조건을 형성하게 된 것으로 나타났다.

• Journal of Veterinary Clinics
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• v.26 no.6
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• pp.556-562
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• 2009

Skin tumors and mammary gland tumors have been shown to be the most common neoplasia in most of the strains of dogs. The risk for tumor development increases significantly with age and the prevalence and distribution are various according to individual tumors. The aim of this study is to classify histopathologically the skin and mammary gland tumors for recent two years, 2005 and 2006. A total of 128 skin and 240 mammary gland samples of dogs were selected that were submitted to National Veterinary Research and Quarantine Service and Kangwon National University from January 1, 2005 to December 31, 2006. The excised tissue were fixed in 10 percent neutral buffered formalin and processed routinely to paraffin wax. Sections were cut at $3{\mu}m$, stained with haematoxylin and eosin. The slides were examined based on the morphological criteria of M. H. Goldschmidt and W. Misdorp under a light microscope. The age of the dogs ranged from 1 to 19 years with a median of 8.7 years. The mean age of the skin and mammary gland tumors was 7.4 and 9.3 years. 47 (12.8%) were males and 259 (70.4%) were female with a male to female ratio of 0.18. Yorkshire terrier and maltese were more susceptible breeds, accounting for 44.3% of skin and mammary gland tumors. In skin tumors, epithelial, adnexal, and mesenchymal origin tumors were 18 (14.1%), 53 (41.4%), and 57 cases (44.5%), repectively. Among the epithelial, adenexal, and mesenchymal origin tumors, basal cell tumor (8.6%), sebaceous adenoma (15.6%), and histiocytoma (25.0%) were predominant in the incidence rate, respectively. In case of mammary gland tumors, 201 (83.8%) were benign and 39 (16.3%) were malignant with a benign to malignant ratio of 5.15. The most frequent mammary gland tumor was benign mixed tumor (35.0%) followed by mammary adenoma-complex type (31.7%).

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.853-862
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• 2011

We reproduced and investigated the quality characteristics of Samhaeju (one type of Korean traditional rice wine), which has been described in ancient documents. During fermentation, the room temperature was $9.1{\sim}25.0{\circ}C$, and each treatment's material temperature was $11.7{\sim}23^{\circ}C$. As the fermentation proceeded, the pH rapidly decreased (initial pH was 6.6~6.9) and rose gradually from the 18th day. Titratable acidity and amino acidity slowly increased in general. Regarding soluble solid contents, there were various change patterns depending on the production method, and they were affected by initial room temperature. In the treatments using 1 (Sang-ga-yo-rok), 3 (Eum-sik-di-mi-bang), 7 (Jo-sun-mu-ssang-sin-sik-yo-ri-je-beop), 8 (Sang-ga-yo-rok $15^{\circ}C$), reducing sugar contents decreased rapidly after 1st mashing day and then increased slightly after 2nd mashing. The alcohol content increased as the fermentation proceeded, and most of the treatments produced 1/2 the amount of total alcohol content before the 2nd mashing day, followed by a slight increase until the end of fermentation (about 100 days from the 2nd mashing day). In the sensory evaluation, Samhaeju using methods 2, 4, 5, and 6 got high scores and had much reducing sugar contents than other treatments. Among the seven manufacturing processes, method 2 was relatively simple and got the highest score in the sensory evaluation. Therefore, method 2 would be suitable for industrialization and popularization of Korean traditional alcoholic beverage.

• Korean journal of food and cookery science
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• v.14 no.5
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• pp.566-576
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• 1998

Food habits and Korean food utilization patterns were surveyed from 188 Koreans residing in New Zealand and Malaysia by using a questionnaire. Forty seven percent of the respondents answered that Korean food should be succeeded as its traditional form. Most subjects had strong pride for Korean traditional food. Kimchi was the most frequently consumed side dish followed by Chigaes (stew), broiled meat, Tubu (bean curd), broiled fish, Tangs (soup), and Noodles. While Kimchies were prepared by the respondents themselves, Doenjang and Kochujang were sent from the relatives in Korea or purchased from the market. The changes in food consumption pattern after emigration depended on the availability of food items in residing country. Korean style meal (cooked rice and side dishes) was eaten by 51% respondents for breakfast and by 78.2% for supper. Ramyon was the most frequently consumed instant food. Eating out frequency was much higher in the residents in Malaysia than the ones in New Zealand. This study showed that Koreans residing in foreign countries have the consciousness trying to succeed Korean traditional food culture, and their food consumption pattern partly depends on food availability and socio-cultural properties of the residing country.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.41-51
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• 2012

We produced Hwanggiju (added 0.5~2.0% of ground Astragali Radix compared to starch contents) and investigated the physicochemical characteristics, DPPH free radical scavenging activities, polyphenol contents, and sensory evaluation. For all treatments, the initial pH was 3.9~4.1 and gradually decreased for 6 days from the 1st mashing day, and then rapidly increased to 4.67. As the fermentation proceeded, total acid contents increased in most of the treatments, reduced temporarily after the 2nd mashing time because of the addition of starch material and water, and then slightly rose again. There were little changes in pH and total acid contents followed by adding ground Astragali Radix (AR) to the fermentation periods. Amino acidities of all treatments showed patterns of which consistently rose as the fermentation proceeded and slightly reduced followed by increasing the addition rate of ground AR to the mashes. Soluble solid and alcohol contents also increased continuously and there were few differences among the treatments followed by adding to the ground AR rate. In color, there was no differences in L value, but a and b value showed significant differences by adding ground AR rate. In DPPH free radical scavenging activities, the control (no AR added) showed 53.6% and when grinded AR added, there were improving effects of the activities (0.52~6.9%). In polyphenol contents, the control was 1.05 mg/mL and the ground AR added treatments increased slightly. In the sensory evaluation, the control received a relatively high score ($5.0{\pm}1.0$), and the treatments which added 0.5% ground AR during the 2nd mashing time were also well received ($4.5{\pm}1.3$).

• Journal of the East Asian Society of Dietary Life
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• v.9 no.2
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• pp.177-187
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• 1999

This study was designed to investigate the effects of sports drink including the extract from Prunus mume on the changes of oxygen uptake, minute ventilaton, heart rate, and blood lactate concentration during 1 hour treadmill running exercise corresponding to 75%VO$_2$max. Subjects were 16 male athletes(long distance runners and tennis players). The changing patterns of oxygen uptake and minute ventilation showed no significnat difference among all types of sports drink, but the minute vetilation of the placebo group showed a higher value than type I group during submaximal exercise. Although the changing patterns of heart rate and blood lactate concentration showed no significnat difference among all types of sports drink, but type E group showed a lower heart rate compared to Placebo group. And blood lactate concentration of placebo group showed a higher value compared to the value corresponding to lactate threshold during submaimal exercise. but the other types of sports drink showed a lower value of blood lactate concentration. Especially blood lactate threshold of type D and E groups showed a lower value (range from 1.44 to 2.00mM) during submaximal exercise. In these results, the sports drink including the extract from Prunus mume showed no significant effects to the changes of oxygen uptake, minute ventilaton, heart rate, and blood lactate concentration during 1 hour treadmill runnuing exercise corresponding to 75%VO$_2$max. But it could be suggested the positive effects of the intake of sports drink including the extract from Prunus mume on the inhibition of exercise-induced fatigue during submaximal exercise, because of the lower changing Patterns of heart rate, blood lactate concentration, and ventilation efficiency in this results.

• Journal of the Korean Society of Food Culture
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• v.20 no.3
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• pp.305-314
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• 2005

This study was conducted to investigate the effects of ginseng and Schizandra chinensis on the quality characteristics of kimchi stored for 40 days at $4^{\circ}C$ after kimchi was fermented for 1 day at $25^{\circ}C$. pH and reducing sugar of GS(Kimchi added with extract powder of fine ginseng root and Schizandra chinensis juice) were the highest in the early part of storage but pH and reducing sugar of G(Kimchi added with extract powder of fine ginseng root) were the highest from 11th storage day. Acidity and $CO_2$ content of GS were the highest during storage period. The $CO_2$ content of GS was the highest significantly and the $CO_2$ content of C(Control) was the lowest significantly. When the hardness was measured, G was the hardest and there were no significant difference between C and GS. Total cells and lactic acid bacteria were increased rapidly at initial fermentation and GS was the highest of 3 samples from 6th storage day. The result of sensory evaluation showed that G was lower in sourness and higher in hardness than C and GS. Ginseng flavor had no significant differences between G and GS. And G was higher than GS in bitter taste. Consumer Acceptance test showed that consumer prefered C and GS to G. Considering all results, it can be concluded that addition of Schizandra chinensis juice to kimchi decreases the bitter taste of ginseng and increasing consumer preference.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.218-230
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• 2010

This study was conducted to survey isoflavone intake among adult women in menopause with diseases such as metabolic syndrome and osteoporosis and to analyze the relationship between each of these chronic diseases followed by isoflavone intake and the related health risk index. The average age of the subjects was 49.97 years old, while that of the pre-menopausal subjects was 45.14 years, and the post-menopausal subjects was 55.99 years. The average body mass index (BMI), waist-hip circumference, body fat percentage, blood pressure, blood sugar and blood lipid content of the post-menopausal subjects were higher in significant difference than those of the pre-menopausal subjects. The bone density of the hip and spine in post-menopausal subjects was lower in significant difference than that of the pre-menopausal subjects. After menopause, the subjects had a lower ratio of individuals at risk of anemia when compared with the subjects before menopause, but had higher health risk ratio related to each type of chronic disease, including obesity, hypertension, high cholesterol and osteoporosis than the subjects before menopause. The intake frequency of each soybean food was similar among subjects before/after menopause. The most common soybean based foods consumed by the subjects were soybean, soybean curd and soybean paste. The average daily intake level of isoflavone among subjects before menopause was 25.48 mg, while that of subjects after menopause was 32.25 mg. Evaluation of the distribution of the isoflavone level revealed that the pre-menopausal subjects consumed 3.29~78.36 mg and the post-menopausal subjects consumed 3.18~116.59 mg. The intake level by each individual varied greatly. The pre-menopausal subjects had a low BMI index and systolic blood pressure as much as their isoflavone intake level was high. Additionally, the post-menopausal subjects had a low menarche age and high menopause age when their isoflavone intake level was high, the BMI index and waist-hip circumference ratio was highest among individuals with lowest isoflavone intake level. This study showed that there was a possible relationship between soybean isoflavone intake and health problems such as obesity, high cholesterol, and osteoporosis in women after menopause with diseases such as metabolic syndrome and osteoporosis, even if this relationship was not great.

• Journal of the Korean Society of Food Culture
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• v.8 no.1
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• pp.21-42
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• 1993

To understand the dietary culture in Poongki region which was established as Kamrokchon of a folk community, the transmission pattern of the traditional dietary life was investigated by questionnaire to 383 housewives, and the results are as follows : 1) Daily diet : Among 65 traditional main dishes of 6 areas including Kyungsangdo, D’cokguk of Kyungsangdo was consumed most frequently, 87%. General consumption rate based on origin of food was 33.3% of Kyungsangdo, 21.2% of Chungchongdo, 13.1% of Kangwondo, 11.9% of Hwanghaedo, 1.1% of Pyungando and Hamkyungdo, respectively. Among 243 traditional minor dishes, Doenjangjjigye and Kochuchang of Kyungsangdo were most consumed as rates of 91.6%, 89.3%, respectively. General consumption rate based on origin was in order of 38.4% of Kyungsangdo, 19.3% of Chungchongdo, 14.9% of Kwangwondo, 10.4% of Hamkyungdo, 8.7% of Hwanghaedo and 8.3% of Pyungando. 2) Special diet : Among 66 traditional D’ocks, Injeolmi of Hamkyungd was consumed most freguently, 58%. General consumption rate based on origin was in order of 26.3% of Hwanghaedo, 17.6% of Kyungsangdo, 16.1% of Kwangwondo, 16.0% of Hamkyungdo, 13.0% of Pyungando and 11.0% of Chungchongdo. Among 27 cookies, Kangjeong of Hamkyungdo was consumed most frequently 46.7%. General consumption rates based on origin was in order of 55.7% of Hamkyungdo, 22.7% of Kyungsangdo, 2.4% of Pyungando, 5.8% of Kwangwondo, 3.0% of Chungchongdo and 0.4% of Hwanghaedo. Among 19 refresh drinks, Kamju of Kyungsangdo was consumed most frequently, 76.0%. General consumption rate based on origin was in order of 74.3% of Kyungsangdo, 7.8% of Chungchongdo, 6.9% of Hamkyungdo, 5.9% of Hwanghaedo and 5.1% of Kwangwondo. 3) Ceremonial diet : Myyeogguk and Baeksulgi for the 100-Days ceremony and Hynbab and Baeksulgi for the First Birthday were used mainly. For birthday, noodle(59.5%) for lunch besides rice as main dish and Soojeoggwa(37.9%) were served and noodle(30.8%) was used for host. Thirty percent of the varieties used traditionally for Pyehak and 40-50% of the varieties for Jesa(Memorial day) are still prepared currently. 4) Seasonal diet : For Jeolsik(major seasonal diet), the usage rates are as follows : D’ockguk(87%) for Jeongwolchoharu, Ogokbab(77.6%) for Jeongwoldaeborum, Patjuk(72.6%) for Dongji, Samsaeknamul(54.1%) for Chusuk. Relatively high usage rates of Surichi-D’ock(40.5%) for Dano and Mandu(40.5%) for Suddalgumumnal are probably due to the immigrated people from this area and the geographical effect. The consumption rates of Sisik(minor seasonal diet) for Chunghwajeol, Samjinal, Youdooil, Chungyangjeol and Muoil are about 10% and the rates for Chopail and Chilsuk are followed. Gaejang and Nangmyon for Sambok used as a rate of 32%. 5) Others : Table pattern; Table for one person(4.7%), table for two(16.7%), table for several(64.2%), table with chair(14.4%) are used. Serving pattern; All-together style(69.7%), monopoly style(24.0%), personaldish style(6.3%) are used. Cooking ware; Among 95 varieties, Doma and Jangban are used most(62.7%) and Pulmae, Poonju and Budulgori are never used. Nine sorts besides Jeongoltle are used as a rate of less than 1%. About 25% of total subjects were the immigrants from other areas. Some of them were moved in due to Chunggamrok. In conclusion, the usage of the traditional food is thought to be maintained well despite of the rapid change to incustrialized society because the native Kyungsangdo foods are combined with foods from the neighboring Kwangwondo, Chungchongdo and northern area.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.593-600
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• 1996

To investigate the dining habits in relation to Kimchi for the Koreans in Commonwealth of Independent States(CIS), a survey was conducted to 199 Koreans living in Moscow, Sahalin, Uzbekistan, and Kazakstan. Most of the respondents answered that thor keep the Korean food lifestyle, and especially the old age group and Koreans in Sahalin showed higher ratio for Korean food lifestyle. In the Kimchi preference and Kimchi consumption, 85.9% of the respondents like Kimchi because Kimchi is our traditional food and its taste is good, and 95% of them consumed Kimchi once or more everyday. In the kinds of Kimchi, 99% of the respondents had experiences in eating or seeing Chinese cabbage Kimchi, 91.5% cucumber Kimchi, 88.4% cabbage Kimchi, 82.4% white water Kimchi, 75.4% sikhae, respectively, while the frequencies of kakdugi, chonggak Kimchi, and leek Kimchi were relatively low. In connection with the utilization of Kimchi, many respondents answered that Kimchi is sometimes used in cooking of Kimchi cchigae or Kimchi bokkum. Most of Russians like Kimchi in spite of the hot taste and it shows the possibility that Kimchi can be spread throughout foreign countries.