• 치위협보
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• s.103
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• pp.1-16
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• 2006

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.83-83
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• 2022

• Journal of Korean society of Dental Hygiene
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• v.17 no.3
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• pp.553-553
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• 2017

• Proceedings of the Korean Society of Crop Science Conference
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• 2018.10a
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• pp.87-87
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• 2018

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.212-219
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• 2004

In this study, we compared that sensory characteristics and nutritional components of ice cream supplements with various levels(1, 2, 3％) raw and frozen citron juice. Vitamin C was not detected in frozen citron juice 1％ added group. The content of vitamin C was 4.7 mg/100g in raw citron juice 3％ added group. But it detected 1.0 mg/100g in 3％ frozen citron juice added group. Free sugars were detected sucrose, lactose and maltose. Those amounts of all samples were lower than control group and were lower goes to citron juice added ratio higher. Organic acids in ice creams were detected oxalic acid, malonic acid, malic acid and citric acid. The citric acid content was higher than other organic acid. Especially, citric acid content was the highest in raw citron juice 3％ added group (6.3 mg/100g). But it's content was low in all frozen citron juice added groups (0.5-0.6 mg/100g). Mineral contents of ice creams were highest in raw citron juice 3％ added group (3399.96 mg/100g). The results of sensory test, citron aroma and citron taste were the highest in raw citron juice 3％ added group. Overall acceptability was the highest in frozen citron juice 2％ added group.

• Journal of agriculture & life science
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• v.44 no.5
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• pp.81-90
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• 2010

This study was conducted to evaluate quality characteristics of citron from Namhae. The physicochemical properties, organic acid, free sugar and aroma components were analyzed and compared with citron harvested in different areas of Namhae (Seolcheon, Changseon and Idong-meyon). Total weight of citron was range of 120.51~176.56 g, total and peel weight of citron cultivated from Changseon were significantly higher than the other citron. The color of peel was not significant in cultivated area. Soluble solids was higher in citron from Changseon and Idong than Seolcheon. Total phenol and flavonoids contents in citron from Idong were higher than the others. Organic acids such as citric acid and malic acid were higher in citron from Changseon. The contents of fructose and glucose in peel and sucrose in pulp were detected higher amount. Major component of aroma profiles in citron from different region of was dl-limonene. It was amount to 57.60% in citron from Idong, 71.02% and 73.04% in citron from Seolcheon and Changseon of all aromatic components. These results were suggested that physicochemical properties and aroma components of citron have some difference by cultivation habit, period, different cultivar and producing areas.

• Journal of Food Hygiene and Safety
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• v.19 no.3
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• pp.126-131
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• 2004

This study was conducted to investigate of inhibition activity of yuza (Citrus junos) extracts and juice on nitrite scavenging and N-nitrosodimethylamine (NDMA) formation in model system. Yuza juice was separated into organic acid, ascorbate and phenolic portion using sep-pak $C_{18}$ cartridge, respectively. Nitrite scavenging activity and inhibition of NDMA formation from yuza extract has shown higher inhibition with pH of reaction condition lower and amount of added sample more. And peel extract of yuza was higher than those of flesh extract. Nitrite scavenging activity was excellent juice portion rather that 3 portions. Of the 3 portions, it activity was the highest in the organic acid portion, and decreased in the following order; phenolic acid, ascorbate portion. Therefore, organic acid of yuza was suggested to expect effective ihhibitor of NDMA formation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.1
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• pp.92-98
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• 2010

Physicochemical properties, free sugar and volatile flavor compounds of citrons harvested in different cultivation areas, such as Geoje, Goseong, Goheung, and Namhae, were analyzed and compared. Total weight of citron, ranging from 107.97 g to 154.86 g, was significantly different according to producing area. Weight ratio of flesh to whole citron was higher than one of peel in citron produced from Geoje, Goheung-improved, or Namhae-native. Citron size was the highest in Namhae-native citron, but the color of peel was significantly the higher in Goheung-native and its improved citron. In the peel of citron, hardness of citron produced from Geoje was the strongest (2337.13 $cm/kg^2$) whereas citron produced from Goseong (1592.38 $cm/kg^2$) showed the softest hardness. Moisture content was 85.35~87.81 g/100 g and ash was contained below 0.8 g/100 g in flesh of all samples. Although crude fiber content in Geoje ctiron was significantly the lowest in the peel, peel was 1.88~2.60 times higher than flesh. The order of sugar content seemed to be fructose> glucose> sucrose in all citrons, and content of fructose or glucose was higher in peel than flesh. Content of total sugar was 8.44~12.19 g/100 g in citron, and contents of improved citrons from Goheung and Namhae were significantly higher than those of native citrons. In addition, major volatile compounds were dl-limonene (59.52~74.30%) and $\gamma$-terpinene (5.60~7.88%) among 15 kinds of volatile compounds identified from citron peel. These results suggested that physicochemical properties and volatile flavor compounds of citrons showed some differences with regard to producing areas.

• Journal of Korean society of Dental Hygiene
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• v.14 no.5
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• pp.731-738
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• 2014

Objectives : The purpose of this study is to investigate the knowledge, practice, and awareness toward oral health in the special school teachers. Methods : A self-reported questionnaire was filled out by 133 teachers in special education schools in Seoul, Gyeonggi-do, Chungbuk, and Jeonbuk. Data were analyzed using the statistical package SPSS WIN 12.0 for frequency, t-test, one-way ANOVA, Scheffe test(post hoc test), and Pearson's correlation coefficient. Results : In oral health knowledge, the average score of female teachers was 8.31 in comparison to 7.75 in male teachers(p<.05). In oral health practice, the average score of female teachers was 3.71 and that of male teachers was 3.69. In oral health awareness, the average score of female teachers was 4.12 and male teachers had 3.93. The teachers in special schools had a close positive correlation between oral health awareness and practice(r=.448, p<.05). Conclusions : The teachers tended to have better knowledge of oral health but they did not practice the oral health behavior. The teachers have the important role in oral health management for the disabled children by providing the right toothbrushing method.

• Journal of Korean society of Dental Hygiene
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• v.13 no.6
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• pp.933-939
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• 2013

Objectives : The purpose of this study is to examine the relationship between general characteristics and the intention of overseas employment and job satisfaction by Korean dental hygienists. Methods : We conducted a survey of 562 dental hygienists working in dental clinics nationwide. Collected data were analyzed by using the SAS(Version 9.2, SAS Institute, Cary, N.C.) package. $x^2$ test was used to determine the general characteristics of the subjects including job satisfaction level and intention to work abroad. Results : Old aged dental hygienists tended to work in the country rather than abroad(p<0.05). Higher job satisfaction was closely related to working hours, monthly income, social status, and stability of employment(p<0.05). Job satisfaction was concerned with intention to overseas employment. The main purpose of overseas employment included economic benefits(35.99%), self realization(26.75%), and improvement of working condition(21.66%) in the group of overseas employment(p<0.05). The obstacles to overseas employment were mastery of language proficiency(60.94%) and related information(21.89%) in those who want to work abroad. Conclusions : In order to increase the number of Korean dental hygienists for overseas employment, it is necessary to improve working competence and job satisfaction.