• Korean Journal of Human Ecology
• /
• v.15 no.2
• /
• pp.303-316
• /
• 2006

The present study deals with developing a new modem design of quilt which is characteristic of Korean traditional patterns. The goal of this study is to make some samples of the pattern as a basic motive of quilt work by using some Korean traditional patterns that could be found in roof tiles, windows, Neung-Hwa (a kind of wood cut for printing book covers), and others. This study examines the concept of quilts, their historical background, and their characteristics. This study also examines traditional patterns that are applicable to the patchy work of quilt, discussing the characteristic of both the Korean patterns and Nubi (Korean traditional quilt). In the process of pattern development, the original patterns were simplified and transformed to apply them to the modem quilt pattern. Fabrics (100% cotton) of similar colors were used to emphasize quilting lines. This study has found followings; 1) The geometric pattern usually consists of dots, lines, and faces. These patterns are suitable for pieced quilts. 2) The curvilinear pattern found in roof tiles or Yi-Dynasty coins, can be easily re-expressed by the applique technique. Combinations of fabrics and motive compositions can express quilts in realistic and creative ways. 3) Addition of Korean traditional quilt techniques, such as parallel lines or swastika stitches, to the traditional object-derived quilt patterns led to the creation of images close to the already existing Korean quilt, Nubi.

• Korean Journal of Community Nutrition
• /
• v.3 no.1
• /
• pp.34-43
• /
• 1998

In order to investigate the relationship among physical status, eating habits and life style, this survey was carried out by questionnaire in 1996. College students(413 cases) who resided in Chuncheon answered. The results are as follows: 1) The means of height and weight were $173.9\pm{5.0cm}$, $64.5\pm{8.3kg}$64.5$\pm$8.3kg in male students and $160.9\pm{4.5cm}$, $51.1\pm{5.8kg}$ in female students. 2) Under 20 of BMI(Body Mass Index) were 23.0% of male students and 58.3% of female students. 6.7% of males and 3.0% of females were over 25 of BMI. 3) There was a significant relationship between the type of favorite snacks and gender. There was a significant difference of BMI according to the level of the frequency and the amount of drinking alcoholic beverages. 72.6% of subjects took exercise regularly. But the BMI of subjects taking regular exercise and watching the weight tended to be higher than that of subjects not doing so. 4) Most students(78.5%) skipped breakfast, which was higher in the self-boarding students in than any other. It was because of the lack of time that they skipped their meals. This study suggests that a comprehensive nutrition education program is needed for college students in self-boarding houses and dormitories to improve their eating habits about skipping meals, and especially for female students to prevent inappropriate weight control.

• Korean journal of food and cookery science
• /
• v.18 no.2
• /
• pp.238-246
• /
• 2002

The purposes of this study were to provide the basic information on the cookies made with barley and oatmeal powder and to establish an optimum formula for the development of cookies with high content of fiber. Cookie samples were prepared with barley and oatmeal at various mixing ratios (2:0, 1:1, 2:1, 0:2), and the chemical properties, textural characteristics, and sensory properties of them were evaluated. The contents of carbohydrate and moisture of barley cookies were higher than oatmeal cookies, but the contents of crude protein, crude fat, crude ash and total fiber of oatmeal were higher than those of barley. The moisture content was the highest in the cookies of oatmeal and the lowest in barley-used ones. The cookie volume was increased by the addition of barley and oatmeal. The results of sensory evaluation showed that the cookies containing barley and oatmeal (2:1) was significantly more preferable in overall acceptability than the others. Hunter color test showed that the lightness was the highest in control, but the redness and yellowness were increased in the cookies with barley and oatmeal compared with the control.

• Journal of the East Asian Society of Dietary Life
• /
• v.18 no.6
• /
• pp.1014-1021
• /
• 2008

The principal objective of this study was to assess the quality characteristics of cookies prepared with oddi powder (0, 1, 3, 5, 7%). The highest dough density value was 1.49, which was also observed in the 7% added group. The pH of the cookie dough was significantly reduced in at all oddi powder groups as compared to the controls. The spread factor of the cookies evidenced an inverse relationship with the concentration of oddi powder as compared to the controls (7.52). Hunter's color L, a, and b values in the cookies were reduced with increases in the level of added oddi powder. Hardness decreased, but chewiness increased, with increasing oddi concentrations as compared to the controls. In the sensory evaluation, the color of the cookies increased in a dose-dependent fashion with increasing concentrations of oddi powder. The taste scores were higher with a 3% addition of oddi powder. The cookies with $3{\sim}5%$ of the flour substituted for oddi powder scored highest on scores in appearance, flavor, taste, texture, and overall acceptability.

• Korean Journal of Microbiology
• /
• v.29 no.1
• /
• pp.8-15
• /
• 1991

Interspecific hybrids between the ASpergillus spp., A. awamori, A. usamii and A. oryzae, were obtained by nuclear transfer technique. Nuclei isolated from an auxotrophic mutant strain were transferred into the protoplasts of a recipient strain of different species. The frequency of interspecific hybrid formation by nuclear transfer was $2*10^{-5}$ $-7*10^{-4}$ In contrast, no interspecific hybrid was isolated by protoplast fusion. Among the hybrids tested, 10 strains showed increased activity of some or all components of cellulases, xylanases and amylase up to more than two times. Isozyme pattern of the hybrids were analyzed by polyacrylamide gel electrophoresis and isoelectric focusing followed by activity staining, which showed that some of the hybrids have isozyme patterns unidentical to either of the two parents. By measuring the DNA contents and the sizes ofthe conidia, the karyotypes of the hybrids were estimated to be aneuploid near to haploid, diploid or triploid. It was concluded that the unclear transfer technique is much more efficient in the formation of interspecific hybrids than protoplast fusion and is very useful for the improvement of Aspergillus strains.

• Korean journal of food and cookery science
• /
• v.27 no.5
• /
• pp.531-543
• /
• 2011

In this study, Bokbunja (Rubus coreanus Miquel) was used with a Demi-glace sauce to compare and analyze the effect of different amounts of Bokbunja (0, 10, 20, 30, and 40%) on the physico-chemical qualities of the Demi-glace sauce. The moisture content of Demi-glace sauce increased but crude protein, crude lipid, and crude ash decreased as the amount of added Bokbunja increased. DPPH radical scavenging activity of the control group was 43.33%, whereas Bokbunja Demi-glace sauces ranged from 83.13~86.40%. As the amount of added Bokbunja increase, pH decreased, and acidity of the Demi-glace sauces increased. Sauce sweetness was significantly different between each sample (p<0.01). Salinity decreased, but viscosity increased as the amount of added Bokbunja increased. Color L, a and b values decreased significantly, as storage period increased. The sensory property results showed that the 20% and 30% Bokbunja sauces were higher than the others. The 20% Bokbunja sauce was the most preferred with regards to the balance of a steak containing this sauce with a score 5.34 points.

• Culinary science and hospitality research
• /
• v.23 no.7
• /
• pp.88-96
• /
• 2017

This study investigated the quality characteristics of cookies containing laver powder, which is well known for its various functions and biological activity. This study assessed the quality characteristics of cookies containing various concentrations (0, 2, 4, 6 and 8%) of laver powder(LP). To analyze quality characteristics, pH of dough, moisture content, color, hardness, and sensory properties were measured. Qualities, such as pH, brightness, and redness and yellowness and hardness decreased significantly (p<0.001). The total flavonoid and total polyphenol and ABTS radical scavenging activity were proportionally increased with increasing the level of laver powder added in cookies(p<0.001). The antioxidant activity measured by total flavonoid and total polyphenol activities was significantly higher than control and increased proportionally to the laver powder. The result of sensory test shows that sample group adding 2% of laver powder achieved the highest. Based on the above results, this study suggests that the addition of 2% laver powder may be the best substitution ratio for cookies of the improvement of sensory preference and antioxidant. This study exhibited both the functional and health based benefits of laver when it is added to cookies and confirmed the development feasibility of laver cookies considering consumer satisfaction.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.28 no.2
• /
• pp.484-491
• /
• 1999

To estimate annual changes in age adjusted mean of serum cholesterol and cholesterol intake in Korea during the past years, data from 21 literatures regarding for serum cholesterol level of Korean or National Nutrition Survey Reports from 1962 to 1995 were extracted for this study. Age standardization for mean serum cholesterol level was adjusted being based on Korean population composition in 1995. Mean of Korean serum cholesterol level depicted an increasing tendency from 1962 to 1995. Magnitude of changes in mean of serum cholesterol was big in the age old groups over 60th decade, but sex difference in the pattern was not observed. The estimated mean cholesterol intake was higher in the urban population than those of rural's and it increased linearly from 1969 to 1995. Major food sources for cholesterol were egg(39.3%), anchovy(8.3%), seafoods(35.2%) meat(13%) in 1995. From the results, it was estimated that mean serum cholesterol and daily cholesterol intake of Korean would be 178 mg/dl and 278mg/day in 1995, respectively.

• Journal of Korean Academy of Nursing Administration
• /
• v.10 no.3
• /
• pp.325-334
• /
• 2004

Purpose: The purpose of this study was to identify the image of nurses and the professional self-concept perceived by nursing students. Method: The subjects included were 93 students. The research tool was the Professional Self-Concept of Nurses Instrument(PSCNI) by Arthur and Image of Nurses by Yang. Result: 1. The professional self-concept consisted of 4 factors : flexibility, satisfaction, competence, empathy. 2. The image of nurse consisted of 4 factors : official image, maternal image, professional image. unfavorable image. 3. The average item score of PSCNI was $2.94{\pm}30$. 4. The average item score of nurse' image was $3.63{\pm}46$ 5. The Professional self-concept of nurses(p=.0001) and image of nurses(p=.001) was found to significantly according to satisfaction for major. 6. The correlation between professional self-concept and image of nurses revealed correlation of r=.315(p=.004). Conclusion: There was a association between professional self concept of nurses, image of nurses and satisfaction for major. Therefore it is required to develop education program and strategy that helps establish satisfaction for major so that nursing students can experience firm professional self concept and positive image of nursing.

• Journal of Digital Convergence
• /
• v.13 no.1
• /
• pp.463-468
• /
• 2015

A study on how a launcher as smart phone application was utilized as brand communication by deriving a characteristic element that could be changed into an extended function which carried out brand communication function going beyond the basic function of launcher pre-installed for the purpose of UI differentiation according to each device brand. In the results of analyzing the items and features of brand communication shown in each detailed item after classifying properties of launcher components into that of home component and personalization function element, (1) brand image identity element and (2) service marketing commitment element was derived.