• Journal of Korea Game Society
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• v.16 no.1
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• pp.43-50
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• 2016

This research tried to evaluate the competitiveness of a mobile game in the aspect of emotional value which was developed on the purpose of improving specific emotional features. An evaluation of emotional value of a game before its commercial service will provide an effective advice for its marketing and service. The target game to be evaluated on this research is a mobile puzzle game of match-3 genre. We compared the game with Candy crush saga and Poko pang, and the indicators used to evaluate emotional features were flow, challenge, and intention of use. The importance values of indicators were calculated using AHP. And the three games were evaluated by pair-wise comparison method. Finally, the importance values of each indicators were applied to the evaluated results to make overall game quality value.

• Journal of Korea Game Society
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• v.14 no.5
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• pp.7-14
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• 2014

Since educational and fun elements coexist in an educational game, it is important to come up with standards that can elicit fun with the game as well as educational standards. Many of the existing developed educational games have received low marks in the characteristics of entertainment and game design. Thus, how to make up for their entertainment characteristics is important. This paper analyzes gaming elements of puzzle games that were released for smart phones and gained massive popularity from their users and will apply them to educational games. Such games that have gained popularity and won a commercial success include Anipang, Anipang 2, Candy Crush Saga, Farm Heroes Saga and Pokopang. This study will analyze gaming elements of these games. By analyzing the educational games, it is applied to the game elements of casual games. In addition, we have proposed a element that can enhance the immersive. Game design elements that can improve entertainment characteristics include game rules, stages and missions. Elements that can increase immersion include items, background maps and new learning environments. This paper has significance in that it analyzes entertainment characteristics, which mean the fun of games through those that have been a commercial success and applies them to educational games.

• Journal of the Korean Dietetic Association
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• v.24 no.1
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• pp.19-30
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• 2018

The primary objective of this study was to develop an optimal composite recipe for ginger extract candy with Salicornia herbacea L., for consumption during the first trimester of pregnancy. The secondary objective was to examine quality characteristics of the candy. The physical and mechanical properties and sensory properties for pregnant women in were measured, and these values were applied to mathematical models. Time of stirring water solution, saltiness, pH, and redness of the candy increased as concentrations of ginger juice did, but variations in pH were not significant. The hardness values of the candy ranged from 3,063.90 to $5,681.65dyne/cm^3$. The average values of sweetness and time stirring the water solution were 5.36% and 14.1 minutes, respectively. However, hardness and sweetness stirring water solution were not significant. The range of sensory values of color (P<0.01), flavor (P<0.05), sweetness, saltiness, spiciness, and overall quality (P<0.05) ranged from were 3.73~5.32, 4.05~5.05, 3.67~5.14, 3.59~5.09, 3.55~5.15, and 3.32~5.45, respectively. Results suggest that ginger extract candy with Salicornia herbacea L. should be comprised of 7.37 g of ginger juice and 1.77 g of salt. Consequently, it could be a functional candy for pregnant women.

• Journal of the Korea Convergence Society
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• v.9 no.12
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• pp.137-143
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• 2018

The purpose of this study was to investigate the antifungal inhibition mechanism of fruit vinegar drinks against Candida albicans. To evaluate the effect of vinegar drinks on the growth and morphological changes of C. albicans, we performed real-time PCR and phase contrast microscopy. All the groups added vinegar drink showed the inhibitory effect of C. albicans on growth compared to the control. The expression of genes ALS3, ECE1, HWP1, and Sap5 were decreased by vinegar drink. As a result of phase contrast microscopy, the group to which vinegar drink was added showed significant quantitative decrease, morphological change and inhibition of C. albicans. This study can be provided as basic data for the development of antibiotics by verifying the antifungal activity of vinegar drinks.

• Journal of Korean society of Dental Hygiene
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• v.21 no.6
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• pp.703-710
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• 2021

Objectives: The purpose of this study was to confirm the influence of commercially available carbonated water on denture resin by confirming the changes in the denture surface and adhesion of bacteria. Methods: Carbonated water available in the domestic market was used on specimens made of prosthetic resins. The top four products with respect to sales performance was deposited for 30 min, 24 h, and 48 h over the study groups and over one control group. The surface roughness was measured. Candida albicans was inoculated and cultured over these dentures at 37℃ on the study groups of 1 h, 24 h, and 48 h, and the number of colonies formed was measured. Results: As a result of comparing the surface roughness between groups by immersion time, the difference between groups was confirmed at 48 hours. The Trevi group showed a larger Rz than the Samdasoo group. As a result of comparing the surface roughness by time in each group, statistical significance was shown in the Ra value of the Seagram and the Rz value of the Chojung sparkling water (p<0.05). The Ra value of the Seagram was higher for 48 h than for 30 min, and the Rz value of the Chojung sparkling water was higher at 48 h than at 30 min (p<0.05). Candida albicans concentration increased over the course of immersion. Conclusions: It was confirmed that longer the specimen of the denture resin was immersed in carbonated water, more the surface roughness was affected and higher the number of attached bacteria.

• Journal of Food Hygiene and Safety
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• v.20 no.4
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• pp.244-252
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• 2005

This study was performed far development of new analytical method of beet red in foods. In this study, analysis of beet red in foods has been carried out by detection of betanine and isobetanine, the main color component of beet red as indicator compounds. The qualitative analysis technique consisted of clean-up of the colors with a $C_{18}$ cartridge, separation of the colors by cellulose TLC plate using acetone:3-methyl-1-butanol:distilled water (7:7:6) as a solvent system. Also, the quantitative analysis was performed using X-terra RP at wavelength 538 nm and $0.1\%$ phosphoric acid : methanol (90:10) as a solvent. The quantitative results of beet .ed were as follows:900.22$\∼$27701.60 $\mu$g/g for 60 item in nutrient supplement food, $21.95\∼713.40{\mu}g/g$ for 30 items and N.D. for 18 items in cindy, and $155.85{\∼}505.37{\mu}g/g$ for 12 items in ice creams, $43.52\∼64.75{\mu}g/g$ for 18 items and N.D. for 54 item in sauce, N.D. for 12 items in retort food.

• Journal of Nutrition and Health
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• v.43 no.5
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• pp.524-532
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• 2010

The Na, component of salt, can increase the risk of high blood pressure and hypertension. Especially, children are exposed to an increased risk of high sodium intake, because they often consume Na-rich processed foods and commercially prepared foods in the street. However, the database for the sodium and chloride content for these children's favorite foods is insufficient. In this study, the Na and Cl contents in 89 children's favorite foods were analyzed by using Instrumental Neutron Activation Analysis (INAA) method. The analyzed food items were presented after being classified into 33 kinds of food groups. The Na contents in 100 g children's favorite foods ranged from 0.3 mg to 35.1mg in fruits, 28.9mg to 82.5mg in milks, 127.2 mg to 602.2 mg in breads, cakes, sandwiches, and rice cakes, 2.5 mg to 1169.9 mg in candies, cookies and ice creams, 226.9 mg to 693.7 mg in commercially prepared street foods, and 103.4 mg to 875.8 mg in fast foods of westernized restaurant. Among children's favorite food groups, 100 g fried chicken, hotdog, burgers, and donuts contained an average Na of 536 mg, 553 mg, 794 mg, and 562.2 mg, respectively, so they are classified as 'high Na foods'. In contrast, 100 g fruits and dairy products contained Na an average 4.9 mg and 43.4 mg, respectively, being classified as 'low Na foods'. One serving of ramen, mandu noodle, and burger pizza can supply over 667mg Na, which is one third of the KDRI targeted intake. Likewise, the Cl contents in children's favorite foods were diverse according to food groups. The Cl contents in the analyzed foods differed from the 1.5 times of Na content, which is assumed in general. This study showed that the Na and Cl contents in children's favorite foods are very diverse. Conclusively, a strategy to reduce Na contents in the fast foods such as noodles and westernized restaurant foods is necessary for children health.

• Journal of Food Hygiene and Safety
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• v.26 no.2
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• pp.182-185
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• 2011

This study was conducted to develop an appropriated management for safety of children snacks sold around school. Total 598 items as targeted food were collected; 66 biscuits, 320 candies, 57 chocolates, 40 ice creams and 115 beverages. Microbiological hazards such as total aerobic bacteria, Coliforms, Escherichia coli, Bacillus ceruse, Yeasts & molds were measured by analytical method in Korean food code. Total aerobic bacteria and Yeasts & molds were detected in cookies at the level of less than 2.69 and 2.65 $log_{10}$ CFU/g and the detection rates were 54.55 and 62.12%, respectively. Bacillus cereus was detected in 1 snack only at the level of 1.39 $log_{10}$ CFU/g but it was less than Korean microbial standards and specifications (3 $log_{10}$ CFU/g). Total aerobic bacteria and Yeasts & molds were detected in candies less than 2.86, 3.36 $log_{10}$ CFU/g and the detection rates were 46,8% respectively. Total aerobic bacteria, Yeast & mold were detected in chocolates at the levels less than 2.52 and 1.87 $log_{10}$ CFU/g and the detection rates were 33 and 22% respectively. Total aerobic bacteria in both ice creams and beverages were detected at the levels less than 3.39 and 1.35 $log_{10}$ CFU/g and the detection rates were 82 and 5% respectively. Coliforms were found in one ice cream (1.39 $log_{10}$ CFU/g) only. The result of this study indicated that all children snacks around school were suitable for microbial standard and specifications in Korean Food Code. However, since most children snacks around school are circulated without proper storage temperature and handing condition, consistent microbial management for children snacks are needed.

• Journal of Food Hygiene and Safety
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• v.25 no.2
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• pp.185-191
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• 2010

In this study, monitoring of food additives as an artificial sweetener on favorite foods of children, which are deal at retail store and stationery store around eliminatory school, was performed. We analyzed aspartame, potassium acesulfame, sodium saccharin, and cyclamate from candys, biscuits, chocolates and others. Total 604 items as targeted food were collected from the other country; 285 items of candys, 131 items of biscuits, 74 items of chocolates., 114 items of others. Targeted foods were classified by manufacture nation; 308 samples from domestic products, 211 from China, 26 from Indonesia, and 59 items from other nations. Artificial sweeteners were detected from 75 cases of food stuff which were 38 native product, 25 China, 9 Indonesia, and 3 others. The percentage of detected artificial sweeteners was aspartame 7.8% (47 cases), potassium acesulfame 3.0% (18 cases), sodium saccharin 1.8% (11 cases), and cyclamate 2.6% (16 cases). The detected concentration were followed [average(minimum-maximum) mg/kg]; aspartame 817 (21-4,988), potassium acesulfame 192 (24-1,136), sodium saccharin 91 (5-326), and cyclamate 926 (8-4,680). Aspartame was detected mainly on Korea foods, and cyclamate and sodium saccharin were detected from Indonesia food, artificial sweeteners were detected Chinese food, broadly. As a result, 17 cases were violated against regulatory standard of cyclamate, and sodium saccharin. Considering average body weight (36.9 kg) and daily intake of biscuits (15.6 g) for elementary student, ratio of estimated daily intake and acceptable daily intake was 0.86% for aspartame, 0.54% for potassium acesulfame, 0.77% for sodium saccharin, and 3.56% for cyclamate.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1471-1476
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• 1999

A simple and practical method for determination of caffeine in foods was developed. The analysis of caffeine was performed by reverse phase high performance liquid chromatography using a ${\mu}-Bondapak\;C_{18}$ column at isocratic condition with methanol-acetic acid-water(20 : 1 : 79) on UV detector at 280 nm. The clean-up and extraction of caffeine in samples were based on a simple pretreatment using a Sep-Pak $C_{18}$ cartridge. Recovery rates obtained with this method for cider, candy, cookie, milk, ice cream and persimmon leaf tea were 99.23%, 99.50%, 99.17%, 99.37%, 98.93% and 99.10% respectively. And the detection limit of caffeine was $0.1\;{\mu}g/mL$. With this method, the range of caffeine contents extracted from coffee, green tea, black tea, Oolong tea(tea bag), soft drinks, ice cream, milk and commercial confectionery were $3.38{\sim}37.50\;mg/g,\;16.30{\sim}26.10\;mg/g,\;10.80{\sim}16.65\;mg/g,\;11.25\;mg/g,\;0.06{\sim}0.11\;mg/g,\;0.04{\sim}0.44\;mg/g,\;0.04{\sim}0.39\;mg/g\;and\;0.10{\sim}1.80\;mg/g$, respectively. But caffeine was not detected in the other tea such as Acanthopanax sessiliflorum tea, Angelica gigas tea, Angelica tea, Arrow root tea, Duchu'ng tea, Dunggulle tea, Ganoerma lucidum tea, Ginger tea powder, Persimmon leaf tea, Ssanghwa tea and Cocoa mix powder.