• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.10
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• pp.1307-1313
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• 2007

In order to evaluate the utilization of immature green wheat kernels as food processing material, these experiments were carried out to analyze general composition, free sugars, free amino acids, mineral content and color of 3 wheat varieties according to their heading dates. Contents such as moisture, crude protein, crude lipid and ash were gradually decreased according to the days after heading of 3 wheat varieties, while crude fiber and starch were gradually increased. Maltose and maltotriose contents in immature green wheat kernels were high but its rapidity decreased by closing to ripeness. Contents of free amino acids showed a tendency to decrease, among which alanine content was the highest around 25 days after heading, and then glutamic acid, GABA, glycine in order. Contents of total free amino acid were decreased by closing to ripeness. Among 3 wheat varieties, its contents of Guru wheat was the highest. As wheat matured, ${\beta}-glucan$ contents were decreased from 1.5% to 0.28% on 43 days after heading. Mineral contents of 3 wheat varieties were generally increased by closing to ripeness after coming into ears, and K, Mg were especially prominent. As wheat matured, lightness was decreased, while redness and yellowness were increased. Considering chemical composition and color, the immature green wheat were produced through blanching the spikes harvested before the yellow ripe stage. The harvested green wheat cereals is able to eat raw wheat or cook it as food processing material.

• Journal of Korean Academy of Fundamentals of Nursing
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• v.5 no.1
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• pp.125-141
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• 1998

The purpose of this research is to analyze the effects of aerobic exercise on body composition, cardiopulmonary function, serum lipid level and antioxidants of obese and normal college female students. The subject group was made up of 13 normal students (below 30% body fat ratio) and 12 obese students (above 30% body fat ratio). After a pretest, the subjects were given an 8-week aerobic program. Then the subjects were given a posttest and analyzed of body composition, serum lipid level, antioxidants and cardiopulmonary function after the 6th and the 8th week of the program. The program schedule was made up of 4 days per week, 60 minutes per day. Test includes B.W., subscapular and triceps subcutaneous fat thickness, change of respiratory gas, and two blood sampling before treadmill exercise and post all out state, which analyzed serum lipid and antioxidants. The subjects performed treadmill exercise starting with 4km/hr of walking and then gradually increase the speed of 1km/hr per minute until all out state. The obtained data were analyzed using SAS program. The statistical methods employed here were one-way ANOVA with repeated measure, Duncan Multiple range test, paired-t test and t-test. The test results and conclusion of this research were as follows. 1. The effects of aerobic exercise on body composition were as follows ; Percent body fat was significantly reduced 6 weeks after the program and lean body mass was significantly increased 8 weeks after the program in both groups(obese group: F=3.44 P=.044, normal group: F=3.30 P=.048). subscapular skinfold of the obese group showed a remarkable decrease after the 6th week(F=4.33 P=.021) triceps skinfold of the normal group showed a remarkable decrease after the 6th and the 8th week(F=4.55 P=.017) compared with readings before the aerobic program, the aerobic program made a bigger difference concerning body fat, lean body mass, subscapular skinfold in the obese group than in the normal group(t=2.41 P=.024, t=2.40 p=.025, t=2.43 p=.028). 2. The effects of aerobic exercise on cardiopulmonary function were as follows ; Maximal $O_2$ uptake/kg was significantly increased 6 weeks after the program in the obese group(F=3.20 P=.054), but not much difference was observed in the normal group. Maximal pulse rate was significantly reduced in both groups after 6 weeks of the program(obese group: F=2.77 P=.087, normal group: F=7.17 P=.001). 3. The effects of aerobic exercise on serum lipid level were as follows ; In a resting period, total cholesterol, Triglyceride, and LDL-cholesterol were slightly higher in the obese group than in the normal group, but HDL-cholesterol was higher in the normal group. But, with the aerobic program, total-cholesterol, Triglyceride, LDL-cholesterol were reduced gradually and HDL-choleterol got increased in both groups, but not much change was noticed in the normal group. However, in the obese group, serum HDL-cholesterol level got increased significantly(F=5.12 P=.012). 4. The effects of aerobic exercise in serum antioxidants were as follows ; In a resting period, the obese group's serum Free Radical and GSSG content were higher than the normal group's and the normal group's serum GSH content was higher than the obese group's. After 6 weeks of the aerobic program, Free Radical was reduced significantly in both groups(obese group: F=13.87 P=.000, normal group: F=18.60 P=.000) In the obese group, 8 weeks after the program, GSH was increased significantly(F=13.78, P=.000). In the normal group, 6 weeks after the program, GSH was reduced but increased again after 8 weeks(F=6.07 P=.005). Plasma GSSG was significantly increased after 8 weeks of exercise in both groups(obese group: F=19.75 P=.000, normal group: F=22.42 P=.000,) Compared with readings before the aerobic program, the aerobic program made a bigger difference serum GSH in the normal group than in the obese group(t=3.37 p=.003). As this result shows, it is known that the regular aerobic exercise improves cardiopulmonary function, body composition, serum lipid effectively and through the serum Free Radical reduction and antioxidant system activation, oxidant stress was suppressed. This effect was higher in the obese group than in the normal one. At least 6weeks exercise period need for improvement of body composition, cardiopulmonary function and activation of antioxidant system. This result suggest that improvement of serum lipid profile was needed longer than 8weeks exercise period.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.1
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• pp.141-150
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• 2014

This study was carried out to investigate the effects of nutrition education on blood glucose in type 2 diabetic patients with low income. There were 50 (27 male and 23 female) study subjects with type 2 diabetes under national medical support, and the monthly income in most of them was less than 500,000 won. Anthropometric measurement, biochemical blood indices, food intake, dietary habits, and nutrition knowledge of the subjects were investigated before nutrition education. Nutrition education was conducted 6 times within 12 weeks. After nutrition education, the glycosylated hemoglobin was significantly decreased (male: $8.4{\pm}1.6%$ to $8.0{\pm}1.7%$, female: $8.3{\pm}1.6%$ to $8.0{\pm}1.3%$) and the total cholesterol was also significantly decreased in both groups. The group of female resulted in a significant decrease in fasting blood glucose ($169.7{\pm}28.2$ mg/dL to $152.8{\pm}22.0$ mg/dL) and triglyceride ($177.8{\pm}56.3$ mg/dL to $162.3{\pm}36.1$ mg/dL), but the group of male did not show a significant decrease in fasting blood glucose and triglyceride. Nutritional knowledge and dietary habit scores of the subjects were significantly improved after nutrition education. The results demonstrate that nutrition education for type 2 diabetic patients with low income are effective in improving their blood glucose.

• Food Science and Preservation
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• v.21 no.4
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• pp.451-459
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• 2014

The aim of this study was to provide useful information for making guide of quality index of Korean red pepper. The results of physicochemical characteristics analysis showed the moisture content of air-dried and sun-dried red pepper were 10.38~15.60% and 9.46~17.22%, which show that 50% of the 40 samples exceeded the 13% KS moisture standards of red pepper powder. The capsaicinoids content of the air-dried and sun-dried samples were 10.85~126.39 mg% (1,627~18,958 Scoville heat unit) and 0.43~164.09 mg% (64.5~24,613.5 Scoville heat unit). A wide distribution of ASTA values was observed: 49.12~154.69 and 70.08~182.13 for air-dried and sun-dried red pepper, respectively, with 9.29~23.10% free sugar, and 0~1,050 mg% of ascorbic acid. The total viable cells of the air-dried red peppers were 2.01~6.67 log CFU/g and of sun-dried red peppers, 1.74~5.77 log CFU/g. The contamination level of yeast in the samples were 1.03~4.12 log CFU/g of the air-dried samples and 1.05~6.10 log CFU/g of the sun-dried samples. Among the foodborne pathogens, Clostridium perfringens and Bacillus cereus were detected in many red pepper samples regardless drying method. In the principal component analysis, the first (PC1) and second principal components (PC2) accounted for 56.78 % of the total variances (38.47% and 18.31%, respectively). Ascorbic acid, ASTA, color value (L, a, b) were strongly correlated with the PC1, and quality characteristics such as moisture, microorganism, sample (drying method) showed a negative correlation with the PC1.

• Food Science and Preservation
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• v.20 no.4
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• pp.554-563
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• 2013

The changes in quality properties and nutritional components for two mugworts, namely, Artemisia capillaris Thumberg Artemisiae asiaticae Nakai fermented by Bacillus strains were characterized followed by rapid pattern analysis of volatile flavor compounds through the SAW-based electronic nose sensor in the GC system. After fermentation, the pH has remarkably decreased from 6.0~6.4 to 4.6~5.1 and there has been a slight change in the total soluble solids. The L (lightness) and b (yellowness) values in the Hunter's color system significantly decreased, whilst the a (redness) value increased via fermentation. The HPLC analysis demonstrated that the total amino acids increased in quantity and the essential amino acids were higher in the A. asiaticae Nakai than in the A. capillaris Thumberg, specially with high contents of glutamic and aspartic acid. After fermentation, the monounsaturated fatty acid increased in the A. asiaticae Nakai and the polyunsaturated fatty acids increased in the A. capillaris Thumberg. While the total polyphenol contents have not been affected by fermentation, the total sugar contents have dramatically decreased. Scopoletin, which is one of the most important index components in mugworts, was highly abundant in the A. capillaris Thumberg; however, it was not detected in the A. asiaticae Nakai. Small pieces of plant tissue in the surface microstructure were found in the fermented mugworts through the use of the scanning electron microscope (SEM). Volatile flavor compounds via electronic nose showed that the intensity of several peaks has increased and additional seven flavor peaks have been produced after fermentation. The VaporPrintTM images demonstrated a notable difference in flavors between the A. asiaticae Nakai and A. capillaris Thumberg, and the fermentation enabled the mugworts to produce subtle differences in flavor.

• Food Science and Preservation
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• v.23 no.5
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• pp.623-630
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• 2016

Inappropriate storage of fresh-cut onions may result in losses of good quality. To understand storage conditions for shelf-life and quality of fresh-cut onions, The effect of packing type and storage temperature on the quality of fresh-cut onions was evaluated. Onions stored at $0^{\circ}C$ for 2 months were peeled off after removing root and shoot parts. Each three peeled onions were packed in a polyethylene film (PE, $50{\mu}m$) or in a polyethylene/polypropylene film (PE/PP, $100{\mu}m$) with vacuum treatment (70 cmHg) and stored at different temperatures (4, and $10^{\circ}C$) for 21 days. The following analyses were examined to evaluate the quality of fresh-cut onions: microbial population, surface color, titratable acidity and pH, respiration rate, and sensory quality. Fresh-cut onions stored at $4^{\circ}C$ showed less aerobic and coliform bacterial population than those stored at $10^{\circ}C$ during observation periods. Fungal populations of fresh-cut onions packed in PE film stored at $10^{\circ}C$ increased significantly after 13 days. E. coli was not detected in all treatments during whole storage periods. Surface colors of fresh-cut onions were not affected by packing type and storage temperature, however, color difference (${\Delta}E$) of fresh-cut onions in PE/PP film stored at $10^{\circ}C$ was significantly higher than those of other treatments. Titratable acidity of fresh-cut onions was not affected by packing type and storage temperature. However, pH of fresh-cut onions packed in PE film stored at $10^{\circ}C$ increased gradually over the whole storage period. Fresh-cut onions packed in PE film showed higher $CO_2$ and less $O_2$ concentrations at $10^{\circ}C$ than those at $4^{\circ}C$. The sensory quality of fresh-cut onions was significantly affected by packing type and storage temperature after 13 days. Particularly, vacuum treatment in PE/PP film showed better sensory quality than that of PE film package at the same storage temperature. It was concluded that vacuum treatment and storage at $4^{\circ}C$ could be effective to prolong the quality of fresh-cut onions up to 21 days.

• Journal of dental hygiene science
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• v.14 no.3
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• pp.342-348
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• 2014

This study was carried out an elementary school located in B-myeon and K-myeon of Gimje. One school (test group) with a school oral health care office and three schools (control group) without school oral health care offices were selected as sample schools. The dental caries prevention effects were compared between third to sixth graders who received benefits of the school continued oral health management program of K health office in Gimje, and first and second graders who did not receive the benefits due to the suspension of the program. The decayed, missing, and filled (DMF) rate, that received the benefits of the program, the test group was 58.9% and the control group was 76.1%, showing significant difference (p<0.05). For the DMF teeth (DMFT) rate, the who received benefits from the program, the test group was 41.1% and the control group was 64.2%, showing significant difference (p<0.01). For the DMFT index, the third to sixth graders that received benefits of the program, the test group was 1.73 and the control group was 3.66 showing significant difference (p<0.001). For the decayed teeth (DT) index, it was 0.72 for the test group and 1.96 for the control group showing significant difference (p<0.001). For the filled teeth index, the test group was 0.63 for the test group and 0.99 for the control group showing significant difference (p<0.05). For the DT rate, the total test group was 57.23% and 64.16% for the control group. For who received benefits from the program, the DT rate was 54.81% for the test group and 60.98% for the control group. The effects of the student continued oral health management program carried out by the oral health office can be confirmed. It is judged that efforts for continuous maintenance and promotion will be necessary to improve the oral health of students.

• Korean Journal of Agricultural Science
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• v.23 no.2
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• pp.301-322
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• 1996

This study is first aimed at identifying the possibility of labour saving and production cost decreasing in rice production with respect to seed broad casting technology. Comparison of labour inputs and production costs of rice in-between USA and Korea and recommendation of policy guidelines for the continous rice cultivation are the second objective of this study. Under the WTO system, rice enterprice is the most vulnerable crop in the sense of labour productivity and price competitiveness in the international market. How to adapt labour saving technology and how to decrease production costs are the most imminent problems to be solved in rice production. To achieve the objectives, survey on nine rice enterprice farms were made in Daeho tidal farmland with respect to the size of farm, labour inputs, productivity, farm mechanization and farm land base development. The existing data on labour saving technology by seed broadcasting which had surveyed by Rural Development Administration were collected to compare the surveyed data from Daeho tidal farm land The study results and policy recommendation are summarized as follows; 1. Labour requirements per 10a for rice enterprise farms with seed broadcasting and with transplanting were estimated 11.4 and 18.5hours respectively. 'This above labour inputs were equivalent to 1/3-1/5 of the national average labour inputs of 53.6 hours which were included transplanting and harvesting by machinery. Considering the labour requirement of 1.7 hours per 10a for the USA rice production, Korea rice culture has possibility to decrease labour demand upto USA level of labour inputs. 2. Production cost of rice in Korea were estimated US$4,181 per ha which were higher than that of USA by 3.00 times and production costs per ton were shown as US$313 for USA rice and US$1,018 for Korean rice. 3. Land productivity of rice per 10a in America was reached to 4,325kg and the counterpart of Korea was about 4,181kg in recent year. In the sense of land productivity, both yields of rice were comparable. 4. The price of japonica type rice similar to Korean traditional rice in international market in 1994 was f.o.b US$466 per ton which was equivalent to import parity price of US$830 per ton in domestic market. The price of rice purchased by Korean G't and received by farmers were amounted to US$ 2,013 and US$ 1,663 respectively in the same year. Domestic prices mentioned above were higher than the import parity price as US$830 by 2.0-2.4 times. 5. American rice production competitive to Korean rice was equivalent to 17,012 thousand tons, 1.28% of the world production of rice in 1991 and consumption of rice in America was amounted to 2,633 thousand tons. Exportable quantity of USA rice were estimated as 4,379 thousand tons of which 52.3%, 2,300 thousand tons, were exported indeed in the same year. 6. The quantity of Korean rice produced in 1991 was estimated 1.00% of the world production. The world amount of rice exported in 1991 was reached to 2.45% of the world production of which 34.2% was occupied by USA The remaining quantities of world exported rice were dominated by Tiland, Pakistan and Vietnam where produced indica variety. 7. Under the given technology, labour inputs per 10a for rice production could be possible to save by 70% of the national average labour requirement of 53.6 hours through implmenting complete farm mechanization with land consolidation and on-farm development and improvement of fanning practices like seedbroad casting txchnology etc. On the other hand, prduction costs of rice could be decreased by 10% rather than 49% as target indicated in the Rural Development Counter Measures of Korean Government in 1994 owing to increasing farm mechanization cost and interest on land service with high price. Accordingly production cost of rice per kg could be decreased only by 10% of the 1994 production cost. 8. Rice policy of Korean government in the future should take into account the labour saving technology to solve labour shortage in rural area and to enhance off-farm incomes by creating job opportunities in agro-industrial zones and special production area. On account of the staple food and main energy source for people's health, rice production even encountered vulnerable economic settings should be continued without price distortion policies and discouraging farmer's intention to cultivate rice by importing institutionally the direct income subsidy system.

• Tuberculosis and Respiratory Diseases
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• v.44 no.3
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• pp.639-648
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• 1997

Background : Arterial hypoxemia has been noted in patients with liver cirrhosis because of bronchial vessel dilatation. Cabenes et al. reported that bronchial hyperresponsiveness to the metacholine inhalation was observed in patients of left side heart failure, he suggested that one of the mechanism was bronchial vessel dilatation. We hypothesized that patients of liver cirrhosis might have bronchial hyperresponsiveness to metacholine inhalation due to portal hypertension. We evaluate the relationship between bronchial responsiveness and severity of liver cirrhosis, severity of portal hypertension. Methods : In the 22 patients of the liver cirrhosis with clinical portal hypertension, metacholine provocation test was done and determined $PC_{20}FEV1$. We classified liver cirrhosis according to Pugh-Child classification. Esophagogastroscopies were performed for the evaluation of the relationship between bronchial hyperresponsiveness and severity of esophageal varix. Results : In the 22 cases of the liver cirrhosis with clinical portal hypertension. The causes of liver cirrhosis, alcoholic hepatitis was 9 cases, hepatitis B virus was 12 cases, hepatitis C virus was 1 case, and 151 cases (68.18%) of total 22 cases were positive in metacholine provocation test. In positive cases. There was no significant relationship between $PC_{20}FEV1$ and severity of liver cirrhosis which were classified by Pugh-Child classification or severity of esophageal varix(p<0.05). Conclusion : we observed that bronchial responsiveness to metacholine increased in the patients of liver cirrhosis and there was no significant relationship between the severity of liver cirrhosis and the severity of esophageal varix.

• Culinary science and hospitality research
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• v.17 no.1
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• pp.248-258
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• 2011

To analyze die quality characteristics of loaf bread added with waxy black rice flour by its storage period, this study stored loaf bread made of wheat flour added with 10% 20% 30% and 40% of waxy black rice flour for 4 days while measuring water activity, pH, chromaticity and texture. The results of die study are as follows. Based on die results of measurements of water activity of loaf bread added with waxy black rice flour by storage period, die control group and die groups added with 10% and 20% of waxy black rice flour showed significantly low water activity from the $3_{rd}$ day of storage and die groups added with 30% and 40% of waxy black rice flour from the $2_{nd}$ day of storage. As for pH changes over the storage period, only die group added with 40% of waxy black rice flour showed significant pH decreases from die $3_{rd}$ day of storage while the control group and the groups added with 10% and 30% of waxy black rice flour showed significant pH decreases from die $2_{nd}$day of storage. As for the pH of each group of loaf bread by storage days, die loaf bread added with 40% of waxy black rice flour showed significantly higher pH compared to the control group. Brightness decreased significantly from the 2nd day of storage and die yellowness from the $3_{rd}$ day of storage. As for chromaticity changes by storage days, as die amount of added waxy black rice flour increased, L values and b values decreased while redness values significantly increased. Over die storage period, hardness, gumminess and chewiness increased and die waxy black rice flour added groups showed lower increase rates compared to die control group. Especially, die groups added with 30% and 40% of waxy black rice flour showed low hardness changes. Springiness level was decreased as die addition rate of waxy black rice flour was increased, and the group added with 40% of waxy balck rice flour showed die lowest springiness level. It also showed lower cohesiveness up to the 3rd day of storage compared to die day of manufacturing. Therefore, it could be seen that die loaf bread made from wheat flour added with 30% of waxy black rice flour showed better quality feature until die $3_{rd}$ day of storage than die other experimental groups.