• Korean Journal of Organic Agriculture
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• v.25 no.2
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• pp.329-344
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• 2017

This study was carried out to investigate the hot pepper yield, chemical properties of soil and distribution of animalcule with split irrigation and input of organic matter under no-tillage hot pepper green house condition. After experiment, soil pH maintained range of 5.6~6.2 in whole treatments. Organic matter content of soil was range of $32{\sim}42g{\cdot}kg^{-1}$. Soil salinity (EC) content of soil was range of $1.0{\sim}2.7dS{\cdot}m^{-1}$. Exchangeable cations in soil were range of $0.08{\sim}0.24cmol^+{\cdot}kg^{-1}$ in K, $9.5{\sim}12.8cmol^+{\cdot}kg^{-1}$ in Ca, and $2.7{\sim}3.2cmol^+{\cdot}kg^{-1}$ in Mg. Avaliable phosphorus ($P_2O_4$) content in soil was range of $1,011{\sim}1,137mg{\cdot}kg^{-1}$. Yield of pepper was more decreased in treatment of soybean cake fertilizer than no-treatment of soybean cake fertilizer. Yield of pepper in treatment of soybean cake fertilizer was increased at 33% of standard fertilizer application. Yield of pepper in no-treatment of soybean cake fertilizer was increased at 33% and 66% of standard fertilizer application. Number of fruits was increased range of 12.5~34.9% at half division irrigation compared with whole quantity irrigation. Yield of pepper was increased range of 13.5~34.4% at half division irrigation compared with whole quantity irrigation. Nine index of nature status and 271 Individual were captured in treatment of soybean cake fertilizer. Five index of nature status and 54 Individual were captured in treatment of soybean cake fertilizer. Nature status for environmental change as index organism was 11 points and 5 points, at treatment of soybean cake fertilizer and no-treatment of soybean cake fertilizer, respectively.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.9 no.2
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• pp.233-241
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• 2006

Purpose: This study was carried out to investigate the awareness of the weaning of food using questionnaires, and the relationship with the weight gain in young infants. Methods: From September 2005 to December 2005, we performed a survey on 141 guardians of young infants aged from 6 to 18 months, who visited the pediatric out-patient department at Dongguk University Medical Center. We calculated the total score for each responder from ten questions on the weaning of food and assessed the body weight percentile of each of the young infants. Results: The most commonly reported information source for weaning food was 'the friends around' by 62 respondents (44.0%); 54 (38.3%) responded that the definition of weaning food was the preparatory step before starting a solid diet. Most used a spoon (90.8%) to feed when weaning food with a thin gruel of rice (78.7%). The time for weaning of food was before breast or infant formula feeding (55.3%). Addition of cow's milk was around 12 months (77.3%). The mean score was 6.21; however this did not show a statistically significant correlation with weight gain in young infants. Conclusion: The overall awareness of weaning of food has improved; however, information from doctors has decreased. Although the relationship between the awareness of weaning of food and the growth of young infants was not statistically significant, further studies on weaning of food, with larger and controlled sample sizes may provide important information.

• Food Science of Animal Resources
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• v.28 no.2
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• pp.171-180
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• 2008

This study was conducted to investigate the meat quality characteristics of pork loin in 3 crossbred groups (30 pigs/group). The crossbreeds were LY female${\times}$D male, Y female${\times}$B male and L female${\times}$B male (L: Landrace, Y: Yorkshire, B: Berkshire, D: Duroc). Pork loins were collected from animals ($110{\times}120kg$ body weight) slaughtered in a commercial slaughter house and stored at $-3^{\circ}C$. Samples were analyzed for general composition, physico-chemical properties, meat and fat color, texture characteristics, sensory evaluation and fatty acid composition at 24 hrs postmortem, and TBARS (Thiobarbituric Acid Reactive Substances) values were determined at various storage times. The LYD pigs showed a higher back fat thickness than the YB and LB pigs. There were no significant differences in intramuscular fat, intermuscular fat, subcutaneous fat and springiness among the 3 crossbreeds. In addition, there were no significant differences in general composition, pH, drip loss, cooking loss and cooked sensory evaluation among the 3 crossbreeds (p>0.05). The shear force value of LB pork was significantly lower than other crossbreeds (p<0.05). Total heme pigment was significantly higher in YB pork compared to LYD and LB pork (p<0.05). The TBARS value of YB pork was significantly lower than that of LYD pork, except after the I day of storage (p>0.05). TBARS values increased significantly during storage for all three crossbreeds. The lightness (CIE L) of YB pork was significantly lower, while the redness (CIE a) was significantly higher in YB pork relative to the other crossbreeds. With regard to textural properties, the hardness and adhesiveness values were significantly lower in YB pork compared to LB pork. In fresh meat, the color of YB pork was significantly higher than the other breeds (p<0.05). The content of myristic acid (C14:0) was significantly lower, while the content of arachidonic acid (C20:4) was significantly higher in LB pork (p<0.05). These results show that the YB breed has the highest quality meat of the three crossbreeds.

• Communications of Mathematical Education
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• v.26 no.3
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• pp.251-271
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• 2012

The purpose of this study is: 1) to determine error sources and the effects of each error source, 2) to investigate optimal measuring conditions from holistic and analytic scoring methods, and 3) to compare the value of reliability between Cronbach's alpha and the generalizability coefficient in self-introduction letter and teacher's recommendation letter based on the generalizability theory in identification of mathematical gifted students by observations and nominations. Data of this study were collected from the science education institute for the gifted attached to the university located within in a capital city for the 2011 academic year. Scores form two raters using holistic and analytic scoring methods in both assessment types were used. The results of this study were as follows. First, as to both assessment types, error sources for people were relatively large regardless of scoring methods. However, error sources for raters in holistic scoring methods had a more significant impact than those of analytic scoring methods. Second, to set optimal measuring conditions in the self-introduction letter and teacher's recommendation letter, if we fixed the number of raters into 2 based on holistic scoring methods, at least 5 and 10 content domains were needed, respectively. In addition, the number of items in teacher's recommendation letter should be more than 3 when we fixed the number of content domains into 4, and the number of items in self-introduction letter should be more than 8 when we fixed the number of content domains into 6 using analytic scoring methods. Third, Cronbach's alpha having only a single source of errors was higher than the generalizability coefficient regardless of assessment types and scoring methods. Hence we recommend that generalizability coefficient based on various error sources such as raters, content domains, and items should be considered to keep a satisfactory level of reliability in both assessment types.

• Journal of Animal Science and Technology
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• v.46 no.4
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• pp.659-666
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• 2004

This study was conducted to assess objective and subjective meat quality traits for imported chilled beef with a high degree of marbling in longissimus muscle with reference to Hanwoo beef Muscle samples of four Wagyu, four Angus, four Hanwoo grade 1, and three Hanwoo grade 3 were purchased from a commercial beef market. The meats had intramuscular fat content of approximately 22, 8, 13 and 4%, and aged for 31, 71, 14 and 14 days, respectively. Imported beef showed a significantly(P<0.05) lower WB-shear force than Hanwoo. However, the instrument measurement did not reflect sensory tenderness and juiciness, which were similar between the four groups. On the other hand, Hanwoo beef showed significantly(P<0.05) favorable flavor intensity. This was likely an indication of more a desirable eating quality for Hanwoo beef, regardless of the level of intramuscular fat content. Discriminant functions of C18: 0, C18: In-7, C18: In-9, C20: 3n-6, C20 : 4n-6 and total n-3 polyunsaturated fatty acids classified the domestic and foreign beef products at 100%, despite a noticeable difference between two groups existed only in C18:0. Principle component analysis indicated that subjective flavor intensity was negatively related to C18: 0 and C18: ln-7. The result indicated that C18: 0 could be a possible candidate fatty acid for difference in flavor intensity between two beef groups. The current study demonstrated that the domestic product was more acceptable for Korean consumers. However, it was not identified whether the result was associated with breed, feeding regime, or ageing time. Further studies are required for breed specification in terms of sensory characteristics and consumer preference.

• Journal of Animal Science and Technology
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• v.48 no.2
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• pp.293-306
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• 2006

We characterized physicochemical properties and examined the organoleptic and textural evaluations of Feta cheese made from goat's milk. Nutritional compositions of goat Feta cheese were fat 23.50%, protein 11.03% with moisture content of 59.54%. Cell numbers of lactic starter cultures in Feta cheese maintained from log 8.46 CFU/g and pH 5.76 during storage at 4℃ for 14 day's aging. The color of Feta cheese was whitish (L. 93.19) at after finishing brine salting, but became a little yellowish(b. 3.52) (a. -0.71). For texture profile analysis of goat Feta cheese, hardness, fracturability springness, and cohesiveness seemed to be week, but adhesiveness gumminess, chewiness, and resilience were enhanced as aging times extended to 14days, resulted in the overall textural properties was to be superior to control cheese(commercial Mozzarella cheese). Organoleptic evaluations were examined based on the intensities and the preferences for flavour, tastes, texture and mouth feeling. saltiness, bitterness and acidity were stronger in the intensities than control cheese, but the preferences were enhanced by aging to be better than control cheese at 14 days and later on, however, the texture changed to be weaker in hardness and unpleasant in mouthfeel. The fatty acid compositions of Feta cheese analysed by Gas chromatography were saturated fatty acid 42.06%, monoenoic acids 29.67%, di-enoic acids 24.24%, tri-enoic acids 1.21%.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.65 no.1
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• pp.40-46
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• 2020

In this study, we examined the quality of fish cakes prepared using the flour obtained from the following different rice varieties: Baekogchal, Dodamssal, Hangaru, Jeogjinju 2, Josaengheugchal, Saeminyeon, Saeilmi, and Shingil. The moisture content of the fish paste containing rice flour ranged from 67.40% to 69.90%, and was highest in the paste prepared using Baekogchal flour. The lipid and protein contents of the paste ranged from 0.05% to 0.43% and 11.36% to 11.69%, respectively, whereas the carbohydrate content was between 10.36% and 12.32%, and was highest in the paste prepared using Jeogjinju 2 flour. Fish cakes prepared using the flour from Baekogchal, Jeogjinju 2, and Josaengheugchal rice were found to have the hardest consistency. Sensory evaluations indicated that fish cakes prepared using Shingil flour had the best texture. Furthermore, the total polyphenol content was significantly higher in the fish cakes prepared using Josaengheugchal flour (165.12 mg GAE/100 g), whereas the DPPH and ABTS radical scavenging activities were significantly higher in the fish cakes prepared using Josaengheugchal flour (39.37 and 175.37 mg TE/100 g, respectively). In conclusion, we confirmed that the quality of fish cakes is affected by the characteristics of the flours obtained from different rice varieties. Among the varieties assessed, the quality of Shingil and Josaengheugchal varieties was suitable for preparing rice-containing fish cakes.

• Journal of the Korean Society of Food Culture
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• v.18 no.1
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• pp.45-55
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• 2003

To investigate the relationship between dietary attitude and healthy status of office workers in Seoul was to be researched for 389 subjects (male: 224 and female: 165). As a result showed 69.4% of them moderately healthy state and 55.0% had a great interest in health. About 41.6% of the respondents was nonsmoker and 74.8% of them drunk alcohol once or twice a week. Only 28.0% of them responded to have breakfast three to four times a week. About 71.0% responded to skip breakfast'. The main reasons for it were 'the lack of time'(46.5%) and 'habitually'(22.6%). The usually preferred taste of food was showed to be 'hot' for 40.3%, the highest percentage. An attempt of supplemental food was 66.0%. The reason for it was shown to be 'for relaxation'(51.7%), followed by 'for prevention and treatment of diseases (23.1%). On dietary habit showed the groups of married and professional people won the hish scores on it. And the groups of those doing exercise once or twice a week, those having a sufficient sleep and those kept in a good food habit showed the high scores on it. The older age group showed the good dietary attitude regardless of occupation.

• Journal of Hospice and Palliative Care
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• v.16 no.1
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• pp.10-19
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• 2013

Purpose: Home-based care providers were surveyed to assess the effect of collaborative service between Gyeongnam Regional Cancer Center (GRCC) and public health centers (PHCs) in Gyeongnam province. Methods: Twenty home-based care providers who had previously participated in the GRCC-PHC care project were recruited from nine PHCs and were surveyed using a questionnaire developed by specialists. Questions were rated using the 5-point Likert scale ranging from "strongly disagree (-2)" to "strongly agree (+2)" and each score was multiplied by the corresponding number of respondents (n=20) with the maximum score of 40. Results: Between January 2008 and December 2011, 73 patients were registered to the collaborative service: 72 by GRCC and one by PHC. Home-based care providers marked the highest score (23 points) to "The collaborative service contributed to patients and their family's psychological stability" and the lowest score (11 points) to "The collaborative service was generally helpful for home-based cancer management." For possible suggestions to improve the service, the highest score (35 points) was given to "Simplification of the hospitalization process" followed by "Substantial benefits for patients at their visit to the hospital" (34 points). Conclusion: The results revealed several limitations of the GRCC-PHC collaborative care service for terminal cancer patients. The service could be further improved by developing measures to address the limitations and a service model tailored to region-specific needs.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.5
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• pp.2189-2198
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• 2012

This study was designed to measure the difference in health-related quality of life (HRQOL) among social classes and explore the factors that may explain it. Study subjects were 7,992 Korean adults aged 20-69 from the 4th (2007-2009) Korea National Health and Nutrition Examination Surveys data. We described mean value of EQ-5D index as a HRQOL by class and performed hierarchical multiple regression analysis to find the factors. The result was as follows. In the distribution of EQ-5D index level among social classes, new middle class (class II) had the highest score (0.966 in men and 0.955 in women); upper and middle-upper class (class I) 0.965 in men and 0.936 in women; working class (class IV) 0.958 in men and 0.936 in women; old middle class (class III) 0.955 in men and 0.932 in women; low class (class VI) 0.941 in men and 0.908 in women; and rural self-management class (class V) the lowest score (0.918 in men and 0.866 in women). In men, chronic disease, job stress, education and income level were found to make the difference in the health-related quality of life among social classes; in women, those factors and health behavior explained the difference. In conclusion, the lower social class has lower HRQOL. Except for education and income level, chronic disease may be the major factor to explain the difference in the health-related quality of life among social classes.