• Journal of Bio-Environment Control
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• v.14 no.4
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• pp.254-262
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• 2005

This experiment was carried out to select the desirable welsh onion (Allium fistulosum L.) varieties for the year-round cultivation in water culture. Ten varieties were tested, of which five were Korean's and the other five were Japanese's. The germination percentage and germinative energy of most varieties we.e more than 90 percent. The fastest germination speed were 'Geumjanguedaepa', 'Gujopa' and 'Fuyune'. The best growth of the varieties were 'Geumjanguedaepa' and 'Tokyokuro' in spring, 'Geumjanguedaepa', 'Gujopa', 'Saesaeksisilpa' and 'Tokyokuro' in summer, 'Geumjanguedaepa', 'Gujopa' and 'Tokyokuro' in fall, and 'Geumjanguedaepa', 'Midorigawa' and 'Tokyokuro' in winter cultivation. Suitable varieties of growth fur all seasons were 'Geurnjanguedaepa' and 'Tokyokuro', though 'Gujopa' was good in summer and fall. In the view of nutritional content, nitrate content was significantly lower in 'Geumjanguedaepa', 'Tokyokuro' and 'Fuyune' than that in'Saesaeksisilpa' and 'Starziam'. Vitamin C content was higher in 'Aqua Green', 'Midorigawa' and 'Seoulbaekpa' than that of the others. Pyruvic acid content was the highest in 'Geumjanguedaepa' and 'Suckchanguedaepa'. Based on the above results, 'Geumjanguedaepa', 'Gujopa' and 'Tokyokuro' were selected as the most desirable young welsh onion varieties for the year-round water culture.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 1996.04b
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• pp.121-125
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• 1996

자동차의 환경규제, 고성증화에 맞추어 새로이 규격이 제정된 ILSAC GF-2 가솔린엔지유는 SEQ VI와 SEQ VIA를 통한 연비시험 결과 ILSAC GF-1엔지유에 비해서 연비성능이 향상되었으며, phosphorous함량 규제에 따라 ZnDDP의 첨가량을 줄였음에도 불구하고 다른 산화방지제와 마모방지제를 투입함으로써 규격엔진시험을 통과하였고 실파를 이용한 시험에서는 ILSAC GF-1에 비해서 우수한 마모방지성능과 산화안정성을 보였다.

• Journal of Bio-Environment Control
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• v.14 no.4
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• pp.263-268
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• 2005

The purpose of this experiment was to select proper nutrient solution for the water culture of young welsh onion (Allium fistulosum L.). Using two welsh onion varieties, 'Geumjanguedaepa' and 'Tokyokuro', which are good for water culture, four different nutrient solutions which were Chiba Agricultural Experiment Station solution for welsh onion, M's solution for leafy vegetables, Takekawa's solution far welsh onion, and Yamazaki's solution for welsh onion seedling were tested. Among the four nutrient solutions, increments of fresh weight and dry weight per block were the highest in Yamazaki's solution and, in the next, were placed by the order of M's solution, Chiba Agricultural Experiment Station solution and Takekawa's solution. Considering all the other results and fresh weight and dry weight increments, Yamazaki's solution for welsh onion seedling was selected as the best nutrient solution for water culture of young welsh onion.

• Journal of the Korean Society of Food Culture
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• v.11 no.2
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• pp.207-215
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• 1996

This study was carried out to find the effects of salt and other materials on the taste and fermentation of kimchi. Several parameters such as pH, acidity, salt concentration and sensory evaluation during fermentation at $20^{\circ}C\;and\;5^{\circ}C$ (after keeping at $20^{\circ}C$ for 24 hours) were used. The results are as follows: As the fermentation period increases the pH of kimchi decreases. The pH of all samples rapidly decreases to 4.2. During fermentation, the acidity at 3 hours was higher than at 5, 8 and 12 hours. For in the sensory evaluation during fermentation, kimchi salted for 5 hours showed a higher score than those salted for 3, 8 and 12 hours. During the storage period, the pH of kimchi with salted oysters rapidly decreased. A sensory evaluation done during the storage period, showed that earlier on in the storage, kimchi with salted oysters was scored higher than kimchi with other Jeotkals. The leek-added kimchi was also highly scored.

• Journal of Bio-Environment Control
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• v.14 no.4
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• pp.269-274
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• 2005

The purpose of this experiment was to investigate optimal ionic concentration of nutrient solution for water culture of young welsh onion (Allium fistulosum). For the purpose of clarification of optimal nutrient concentration to maximize growth of young welsh onion, different nutrient concentrations of Yamazaki's solution for welsh onion seedling $(NO_3^--N\;9.0,\;NH_4^+-N\;3.0,\;PO_4^{3-}-P\;6.0,\;K^+7.0,\;Ca^{2+}\;2.0,\;Mg^{2+}\;2.0,\;and\;SO_4^{2-}-S\;4.4me{\cdot}L^{-1})$ which selected by prior experiment were treated as 0.6, 1.2, 1.8, and $2.4dS{\cdot}m^{-1}$. Increments of fresh weight, dry weight and top length were the highest in 1.2 and, in the next, were placed by the order of 1.8, 2.4, and $0.6dS{\cdot}m^{-1}$ The regression coefficients for the maximal growth of fresh weight of cv. 'Geurnjanguedaepa' and 'Tokyokuro' were $y=-42.091x^2+171.79x+11.047 (R^2=0.8946,\; R=0.9458^*)\;and\;y=-50.069x2+157.58x+15.414(R^2=0.9343,\;R=0.9692^{**})$, respectively, and optimal EC levels according to regression coefficients were 1.68 and $1.57dS{\cdot}m^{-1}$. As the conclusions, optimal nutrient levels far young welsh onion were $1.2dS{\cdot}m^{-1}$ EC in the early growth stage and $1.6\~l .7dS{\cdot}m^{-1}$ in the later growth stage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.7
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• pp.1154-1161
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• 2004

The objective of this study was to evaluate microbiological Quality of HACCP application in elementary school foodservice operations. Microbiological Quality of utensils and non-heated foods such as salad was measured two times at five elementary schools in Daegu. The two experimentations differed in that after the first experimentation employees were educated and trained on HACCP based sanitation standards with a goal of improving microbiological Quality of foodservice. Microbiological Quality, time, and temperature were evaluated at three critical control points (CCPs)： washing and disinfecting, personal hygiene and non-cross contamination. Micro-biological Quality was assessed using 3M petrifilm to measure total plate count and coliform group. The first experimentation showed low microbiological Quality due to cross contamination of utensils and cooking gloves; high microbiological count of the garlic, powdered red pepper, and ginger; and not thoroughly washing and disinfecting vegetables. In the second experimentation, microbiological Quality was greatly improved by washing and thoroughly disinfecting raw ingredients and utensils, and using good personal hygiene. However, microbiological Quality of seasonings was still low. Immediate corrective actions were required in one of the foodservice operations that was assessed. These results strongly suggest that foodservice operations should address non-heated food Quality. It is essential to measure microbiological Quality regularly and continually train and retrain employees on hand washing and disinfecting raw ingredients. Further studies are needed to determine whether pathogens are present in raw vegetables and seasonings.

• Journal of Bio-Environment Control
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• v.1 no.2
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• pp.123-134
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• 1992

In order to verify the usability of the greenhouse for aquaculture with nutrient culture synchronously and to obtain the fundamental data fir the establishment of efficient farming technology, the characteristics of microclimate and the growth of leafy vegetables were examined. Tilapia averaged 428.6 g grew to 784 g(1.83 times) for 147 days from May 29 to Oct. 21 and fingerlings averaged 12.9 g grew by 1.37 times for 61 days from Sep. 13 to Nov. 12. The growth of vegetables such as water dropwort, leaf lettuce, Chinese cabbage, and Welsh onion in the greenhouse was better for aquaculture with nutrient culture than for nutrient culture only. Between above two greenhouses, pH and EC of nutrient solution was same but the temperature different by about 2$^{\circ}C$. Average day temperature, relative humidity, and $CO_2$ concentration were higher by 2.9$^{\circ}C$, 6%, and 200 ppm in the greenhouse for aquaculture with nutrient culture, respectively. Net assimilation rate of vegetables in the greenhouse was a little higher for aquaculture with nutrient culture than for nutrient culture only. Therefore, provided aquaculture and nutrient culture are carried out in the same greenhouse, the saving effect of heating cost as well as the additional promotive effects of vegetable and tilapia growth can be obtained.

• The Journal of Korean Academy of Prosthodontics
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• v.61 no.3
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• pp.227-233
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• 2023

Tardive dyskinesia is an involuntary neurological movement disorder caused by long-term use of dopamine receptor-blocking drugs leading to dental implications like uncontrolled gnashing and grinding of teeth which in turn imperil the oral rehabilitation procedures as the excessive load increases the risk of prosthesis fracture. A 40-year male with a medical history of tardive dyskinesia visited the hospital to receive oral rehabilitation for missing maxillary anterior teeth. After the oral examination, tooth preparation was done on teeth 13, 15, and 23. After that silicon impression was made and the gypsum cast was digitalized using a desktop scanner and an interim prosthesis was fabricated by milling a resin block. During the try-in, the occlusal one-third of the interim prosthesis was trimmed, and an auto-polymerizing acrylic resin was applied on the occlusal surfaces and inserted in the patient's mouth. Then, the functionally generated path (FGP) of occluding surfaces of opposing arches was traced on the resin surface. When the resin was hardened, the modified interim prosthesis was removed and digitized using an intraoral scanner. The scan image was used in designing the occlusal morphology of definitive prosthesis by modifying the design of the interim prosthesis using the dual scan method. Lastly, a monolithic zirconia prosthesis was fabricated by milling a zirconia block. The definitive prosthesis was delivered reflecting the patient's occlusal scheme. This case report shows that the FGP technique with the dual scan method can help in fabricating fixed prosthesis with harmonious occlusion in a tardive dyskinesia patient.

• Food Science and Preservation
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• v.19 no.3
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• pp.376-384
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• 2012

This study was conducted to investigate the food purchasing management of school food services. The subjects consisted of 271 school dietitians in the Daegu and Gyeongbuk area. The percentages of ready-to-use vegetables actually being used were as follows: root of balloon flowers, 88.4%; garlic, 87.8%; blanched bracken, 80.1%; raw lotus root, 65.7%; burdock, 63.5%; small green onion, 63.5%; stem of taro, 57.6%; ginger, 35.1%; radish root, 30.6%; blanched asterscaber, 29.2%; large type welsh onion, 25.8%; carrot, 25.5%; onion, 21.4%; and potato, 8.9%. The percentages of HACCP-certified products being used were as follows: meat, 75.9%; eggs, 66.7%; soybean curds, 65.5%; ready-to-use seafood, 55.1%; starch jellies, 49.9%; spice, 44.9%; kimchi, 30.9%; ready-to-use vegetables, 22.7%; and fruits, 6.9%. The percentages of environment-friendly food items being used were as follows: eggs, 31.0%; meat, 28.7%; soybean curds, 22.1%; and fruits, 17.7%. Of these food items, meat and ready-to-use seafood were being used the most in the elementary schools. The percentages of imported food items being used were as follows: starch jelly, 29.2%; ready-to-use seafood, 24.7%; soybean curds, 20.5%; spice, 15.9%; and fruits, 10.1%. The food items requiring HACCP certification were as follows: beef and pork, 81.5%; chicken, 80.1%; ready-to-use seafood, 78.6%; frozen dumplings, 73.8%; soybean curds, 71.6%; peeled eggs, 70.8%; fish paste, 69.4%; starch jelly, 65.7%; milk, 63.1%; kimchi, 54.6%; spice, 50.6%; frozen noodle, 45.4%; ready-to-use vegetables, 44.3%; and bean sprouts, 29.5%. It was confirmed that 8.1% of the sanitation monitoring results were intentionally misreported. Therefore, to supply good and safe foods to schools, active management is needed in schools and food manufacturing and delivery companies.