• Korean Security Journal
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• no.38
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• pp.7-32
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• 2014

This study is aimed to analyze problems of police budgetary execution and to suggest better ways for establishing effective budget implementation as well as legitimacy of securing budget in the field of police work. For this purpose, this paper analyzed the annual reports on police budgetary execution, from 2009 to 2012, conducted by National Assembly Budget Office. In result, most parts of the police budgetary execution were not satisfied with the audit standard, and especially in terms of management of budgetary execution, it showed 40% in inappropriateness. In addition, excessive and underestimate appropriation in the police budgetary execution, which happened frequently in other offices, was recorded on the second place. 10% of the amount of budget was executed for ordinance violence. Given results analyzed from each division, Transportation Division occupied 40% of the amount of related problems and all of types in the field did not meet the audit standard, thus it is required to manage budgetary execution effectively. In terms of Public Safety Division, the problem was related to budgetary allocation prior to execution, such as overlap in other works, excessive and underestimate appropriation, and inappropriate business plans. Director General for Planning and Coordination did not meet the standard of law system maintenance, Given the light of the result of analyzing programs, traffic safety and securing communication was the most problematic and support for police administration, crime prevention and protecting the disadvantaged, educating professional police officers, and establishment of policing infrastructure were required to be reformed in sequence. In order to resolve these problems, it is demanded to check budgetary execution and the process in business plans on a regular basis. Additionally, in case of using budget in inappropriate parts, tough penality including reduction of budget in related to the local police should be implemented to increase the importance of budgetary execution. Moreover, because of the fact that a part of problem of budgetary execution was originally caused by the budgetary allocation, it is advised to allocate police budget using the budget proposal of National Finance Act and Ministry of Strategy and Finance.

• Journal of Soil and Groundwater Environment
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• v.7 no.3
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• pp.115-132
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• 2002

To distinguish the anthropogenic inputs from the chemical weathering with water-rock interaction on the chemical compositons of groundwater in Kwangju city, four different water groups were established based on the landuse type, lithology and topology. The sample from greenbelt area belongs to Group Ⅰ, whereas those from green buffer zone, urban area and industrial area belong to Group II, Group Ⅲ and Group Ⅳ, respectively. The geology of this city mainly consists of biotite granite and granitic gneiss. The concentration of main cations is subject to the behavior of feldspars, micas and carbonate minerals. Cl$\^$-/ and NO$_3$$\^$-/ are supplied by anthropogenic inputs such as domestic sewage whose concentration of these anions is highest in the Group Ⅲ samples. With the Piper diagram, the groundwaters of Group Ⅲ are mainly plotted in CaSO$_4$-CaCl$_2$ type, whereas those of other groups are plotted in Ca(HCO$_3$)$_2$ type, The calculation for the activities of ions and saturation indices of some minerals shows that most of the minerals are undersaturated and plotted in the area of equlibrium with kaolinite. Three factors were extracted from the factor analysis for chemical data. Factor 1 controlled by HCO$_3$$\^$-/, Ca$\^$2-/, SO$_4$$\^$2-/, Mg$\^$2+/ and Na$\^$+/, explains the dissolution of carbonate minerals. mica and plagioclase. Factor 2, controlled by Cl$\^$-/ and NO$_3$$\^$-/, explains the influence of artificial pollution. Factor 3, controlled by Mn, Fe and Zn is subject to the industrial waste water, but the evidence is not clear. Factor 1 is dominant in the Group I and II, indicating that those samples are subjected to natural chemical weathering, The higher scores of factor 2 in the Group Ⅲ samples indicate the potential artificial pollution.

• Korean Journal of Soil Science and Fertilizer
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• v.25 no.1
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• pp.26-37
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• 1992

Fifty-five field experiments were conducted in order to find out some useful indices for the prediction of N-supplying capability(NSC) of soils under cultivation of corn in Pennsylvania over 3 years from 1986. Contents of $NO_3-N$, absorbance at 200 nm of the extract from soil with 0.01M $NaHCO_3$ were identified to be used as indices before planting. Methods for the estimation of organic nitrogen available later in the growing season(KCLA-N, PBBA-N, UV260 nm absorbance of $NaHCO_3$ extract) were not to be used as good indices individually, but when those are combined together with inorganic $NO_3-N$ showed a highly significant correlationship with the NSC. The year of an even distribution of rainfall, 1987, gave the highest significant correlationship between NSC and the indices. For soils of the same texture with slightly different physical properties, combined indices obtained from physico-chemical factors improved the degree of predictability when the grades of soil slope, depth of Ap were considered at the same time. More futher researches such as this need to be done before any conclusive result can be drawn.

• Journal of Chest Surgery
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• v.40 no.5 s.274
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• pp.369-375
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• 2007

Background: Patients suffering with pectus carinatum complain of cosmetic problems when they stand and this in spite of wearing cloths. The standard surgical treatment of pectus carinatum is resection of the deformed cartilages, but the wide operative scar, post-operative pain and complications related with such an operation can occur. Therefore, we have peformed compressive brace therapy as a non-operative treatment for pectus carinatum and we observed the effects and the efficiency of this treatment. Material and Method: From January, 2001 to December, 2006, 109 patients wore the compressive brace for all day. The degree of satisfaction was evaluated after $6\sim9$ months of wearing the compressive brace. The degree of satisfaction was evaluated by a score of from $1\sim4$. A score of 1 was assigned when the status was worse, 2 when it was the same, 3 when there was partial improvement and 4 when remarkable improvement was observed. The degree of satisfaction was assessed subjectively by the parent if the patient was a child younger than middle school age, and the patients older than middle school age assessed the score themselves. Result: The mean score of the overall degree of satisfaction was $3.93{\pm}0.33$. Recurrence of pectus carinatum after removal of compressive brace occurred in 6 patients (5.5%) of the total 109 patients. But 4 patients of the total 6 recurred patients stopped wearing of compressive brace against our advice. The 6 recurred patients were re-corrected by re-wearing the compressive brace within 3 months after they originally removed the compressive brace. The complications were discomfort with initially wearing the compressive brace, which occurred in all patients, skin rash due to the compressive brace for 76 patients (69.7%) and skin discolorization with excessive compression for f6 patients (5.5%). The skin rash and discolorization returned to normal within a few months after removal of the compressive brace. Conclusion: This study demonstrated that non-surgical treatment with using the compressive brace for patients with pectus carinatum was effective, and especially for children and teenagers. Non-surgical treatment with using a compressive brace would be helpful for the patients suffering with pectus carinatum and who dislike surgical operations because of their fear about general anesthesia and operation-related complications. Yet long-term follow up is necessary to accurately evaluate the effectiveness of this compressive brace and the recurrences after removal of the compressive brace.

• Korean journal of food and cookery science
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• v.5 no.2
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• pp.63-73
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• 1989

Family meals are very important for physical and mental health of family mebers. The purpose of this study is to contribute to change the habitual and unconscious cooking methods of housewives into more scientific moth(Ids. In order to achieve this purpose, this study tried to find out the degree to which housewives applied their knowledge of nutition and foods to actual behavior in purchasing. A special form of questionaire was prepared and distributed to 502 housewives in Seoul from Feb.8th to 22nd in 1989. The results were as follows: 1. Mean (score) of their nutritional knowledge was 14 7; if seems to be comparatively higher. 2. When they purchased food materials, their husbands' favor was the first consideration. Particularly, freshness was the first considered in purchasing meat, fishes, fruits, and vegetables. And Nutrition was so in case of seaweeds, oil, and fat. 3. For the most part, they cook three or four Subsidiary dishes for a meal. If they cooked one or two they chose to cook vegetables. If three or four they added meat and fishes. If more than four, they used various food materials.

• 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.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.490-498
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• 2012

The purpose of this study was to evaluate the appearance, sensory and physicochemical characteristics of muffin added glutinous(GSP) and non-glutinous sorghum powder(NGSP). As increasing the amounts of sorghum powder, proximate (moisture, ash and protein) and minerals composition(K, Ca, Mg and Na) of muffin were significant difference. The weight, volume, height, lightness(L-value) and yellowness(b-value) were decreased as increasing the amounts of sorghum powder. In the results of sensory evaluation, appearance, color, flavor, taste, texture and overall quality of untreated muffin were 1.4, 1.6, 1.4, 1.0, 1.1 and 0.9, and muffin added 10% GSP and NGSP were scored relatively high. Antioxidant compounds contents of muffin added sorghum powder were increased as increasing the amounts of sorghum powder. DPPH and ABTS free radical scavenging activities on methanolic extracts of untreated muffin were 0.74 and 1.31 mg TE/g ER, respectively. DPPH and ABTS free radical scavenging activities of 100% GSP muffin were 9.40 and 19.14 mg TE/g ER, and 100% NGSP muffin were 10.59 and 18.78 mg TE/g ER, respectively. The results of this study show that notable antioxidant compounds and antioxidant activity on muffin added sorghum powder are considered to have significant health benefits.

• Korean journal of food and cookery science
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• v.11 no.3
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• pp.309-315
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• 1995

This study was conducted to examine the effects of fish sauces from shrimp and anchovy and chitosan on the changes in pH, acidity, texture, and pectin fraction during Kimchi fermentation. Also, we conducted sensory evaluation on the textural properties of various Kimchis. The results were as follows: During fermentation, pH was decreased in the order of fermented anchovy sauce, fermented shrimp and control. And acidify was increased in the same order. But the addition of chitosan retarded the decrease in pH and increase in acidity. The compression force of various Kimchis during fermentation was decreased in the rder of fermented anchovy sauce, fermented shrimp, control and the addition of chitosan. During fermentation, hot water soluble pectin (HWSP) of control, fermented shrimp and fermented anchovy sauce increased whereas HCI soluble pectin (HCISP) in there treatments decreased. On the while, HWSP decreased and HCISP increased by addition of chitosan. Sensory score for the texture parameters such as hardness, crispness and chewiness of various Kimchis after the 3rd and 5th days of fermentation showed that hardness, crispness and chewiness were higher in chitosan treatment than in other treatments. The pH and acidity, compression force of Kimchis were appeared to be most highly correlated with crispness, showing that pH and compression force gave positive correlation and acidity gave negative correlation with crispness respectively. From the above results, chitosan addition was observed to infuluence the textural properties of Kimchi and their pectic substance.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.442-448
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• 2005

This study was carried out to evaluate the quality characteristics of the vacuum packed pre-aged venison with seasoning during chilled storage. The ham of deer were cut to cube and two seasonings such as red pepper sauce (T1) or soy sauce (T2) were seasoned by the proportions or meat to seasonings (1:1), respectively. The seasoned venison was aging by fill into plastic box at $0\pm1^{\circ}C$ for 10 days. And then, the aged meat from each pack was vacuum-packaged and stored at $0\pm1^{\circ}C$ for up to 28 days. pH were significantly decreased with storage periods in all treatments (p<0.05). Salinity $(\%)$ were no significant differences in T1 during the whole storage, but T2 had significantly high content $(1.33\%)$ at the storage days of 28 (p<0.05). Saccarinity $(\%)$ of T1 were significantly higher than that of T2 during the whole storage periods (p<0.05). As storage time extended the value of $L^*$ and $b^*$ in T1 were increased and those values decreased in T2. $a^*$ and shear force $(g/cm^2)$ or T1 and T2 were increased as the storage period passed In the result of sensory evaluation. all treatment had relatively high score $(T1\;6.75\~T2\;7.00)$ in overall acceptability during the storage period of 28 days. In conclusion, this study suggest that vacuum packed pre-aged venison with seasoning may be useful for new deer meat menu.

• Korean journal of food and cookery science
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• v.30 no.4
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• pp.402-411
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• 2014

This study investigated the quality characteristics of tea leaf pickle with different pickling solutions. Blanched tea leaf at $100^{\circ}C$ for 3 min was pickled using pickling solutions (mixture of water, soy sauce, sugar and vinegar) with different vinegar contents (10, 20, 30 and 40%, v/v). and stored for 30 days at $4^{\circ}C$. The color values, hardness, pH, total acidity, sensory evaluation, antioxidant compound contents, DPPH radical scavenging and ABTS radical scavenging of the pickled tea leaf during storage were determined. The pH of tea leaf pickles decreased consistently and total acidity was increased during storage. The L-value of tea leaf pickles was decreased and the a-value was increased significantly during storage; however, the b-value had no significant changes (p<0.05). The hardness of the tea leaf pickles decreased consistently during storage. On the sensory evaluation, the highest score of overall acceptance was presented to the tea leaf pickle using a 20% vinegar pickling solution stored for 20 days. The antioxidant compound contents and antioxidant activity consistently decreased during storage; further, the experimental group of vinegar with 20% content tea leaf pickle displayed the lowest antioxidant compound content and antioxidant activity.