• Food Science and Preservation
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• v.17 no.3
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• pp.328-333
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• 2010

The effects of green tea on the physicochemical properties of eggs were investigated. One-hundred-and-fifty Isa Brown hens (27 weeks of age) were studied over 10 weeks. Green tea was added to the diet at levels of 4% and 8% w/w. The contents of Ca, K, P, Fe and Mg in eggs increased upon dietary supplementation with green tea powder, and were higher in the yolk than in the white, with the exception of Mg. The increase was greatest for Ca, from 41.0 mg% to 119.8 mg%, in egg white. For Fe, an increase from 3.7 mg% to 12.6 mg% was apparent in egg yolk. When hens consumed the green tea-supplemented diets, average egg weight decreased from 68.8 g to 64.4 g, but the total cholesterol content of egg yolk did not significantly change (control value: 1,899.1 mg% test value: 2,011.3 mg%). In sensory evaluation tests, egg white was similar in terms of astringency and grayness regardless of diet, and egg yolk was yellow-to-orange in color, and rated as fishy or slightly fishy, when green tea diets were administered. Such diets reduced pH values in all of the white, yolk, and white/yolk combination groups. The major fatty acids of egg yolk, constituting more than 90% of total fatty acids, were palmitic, stearic, oleic, and linoleic acid. Green tea diets reduced the saturated fatty acid level from 32.0% to 27.4% of total fatty acids, and unsaturated fatty acid levels increased from 68.0% to 72.6% in egg yolk.

• Science of Emotion and Sensibility
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• v.12 no.3
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• pp.317-324
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• 2009

The aim of this study was to determine whether or not cardiovascular reactivity parameters serve as good indicators in identifying differential emotion in children. The study particularly focused on five emotions(i.e., happiness, sadness, anger, stress, and boredom), thus, study participants were introduced to a combination of music, color, stories, and dolls to induce complex emotions. During the experiment, corresponding cardiovascular reactivity in response to the conditioned stimuli were recorded on physiological parameters including HR, RSA, HRV, HF HRV, LF HRV, and FPV. After the cardiovascular reactivity responses were measured, participants rated on the types and intensity of emotions they had experienced during the emotional stimuli exposure. Results on psychological response show that four emotions except for stress were appropriately and effectively induced participants by emotional stimuli. Findings of physiological responses suggest that, except for RSA, all of the physiological indicators show significant differences among five emotions. This indicates that children' emotions can be measured and differentiated by cardiovascular reactivity, or in other words, emotion specific responses have the ability to distinguish different emotions in children.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.7
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• pp.1059-1066
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• 2008

This study was carried out to investigate the effects of dietary sulfur (S) and vitamin E (Vit E) supplementation on the quality of beef from longissimus muscle of Hanwoo bulls. Eleven, 29 months-aged Hanwoo bulls were randomly divided into three feed supplementation groups (S (n = 4), Vit E (n = 4) and S+Vit E (n = 3)). S was given as much as 12 g/head/d and Vit E was given as much as 1,200 IU/head/d; both supplements were given for 3 months prior to slaughter. At 24 h post-slaughter, the carcasses were weighed and evaluated by official grader for carcass traits. At 48 h post-slaughter, the M. longissimus from each carcass was collected and stored at $4{\pm}0.2^{\circ}C$ for 10 days. There were no significant differences in yield and quality grades of carcass and proximate composition, physical properties and aroma pattern of meat among all groups. At 5 days of storage, the TBARS value of meat from cattle with S+Vit E supplementation was significantly lower (p<0.05) than other groups; and at 10 days of storage, the TBARS value of meat from cattle with Vit E and S+Vit E supplementations was significantly lower (p<0.05) than from cattle with S supplementation. At 5 days of storage, MetMb concentration of meat from cattle with S+Vit E supplementation was significantly lower (p<0.05) than from cattle with Vit E supplementation; and at 10 days of storage, MetMb concentration of meat from cattle with S+Vit E supplementation was significantly lower (p<0.05) than from other groups. At 10 days of storage, the redness value of meat from cattle with S supplementation was significantly higher (p<0.05) than from cattle with Vit E supplementation and the hue-angle value of meat from cattle with S and S+Vit E supplementations was significantly lower (p<0.05) than from cattle with Vit E supplementation. Dietary Vit E supplementation had a better effect on lipid stability whereas dietary S supplementation had a better effect on OxyMb stability. The dietary combination of S and Vit E created the highest protection for beef from myoglobin oxidation and thus improved the color stability of meat.

• Journal of the Korean Society of Costume
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• v.18
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• pp.225-245
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• 1992

The button is a part of costume. But it has the symbolism of costume in itself and reflects the sociocultural phenomena. The purpose of this study is to clarify symbolism of button of eighteenth and nineteenth century which had been most popular. This study is based on the library research. Through this paper, I reached conclusions as follows. The symbolism of button is found in various ways. First, Aesthetics is found in material, color, design and type etc. of button. Especially Indian silver button of abstract type shows well distinctive aesthetics of Indians. Second, The material and the number of button vary with one's status and show off one's privilege. I England, there was the rule, in which the symbol of the King was a silver button with a figure of lion. The livery button represents his family to the nble and shows the meaning of obedience to the servant. Third, The button on uniform varies with ranks. This is prominent in a uniform of a soldier or a policeman. Fourth Material and craft of button show one's economic position. The button gives a Very good picture of what one's life was then. Precious button with gold, silver, and other jewels is an index to one's property. Fifth, The button of political event is used for election, which shows the face and the name of runner. Besides that, there were buttons designed for the flag or the slogan for political event. Sixth, The button of social event reflects a social phase of life in war or revolution, for example, it satirizes the burning of the Bastille in the French Revolution, or the taxpayer bearing the burden. Seventh, the buttons that symbolize a historic event are made to commemorante an epochal and critical occurrence or an important person's birth, death, visit to some place, etc., Eighth, there were well-known persons, for example, a president, a king, a queen, a singer, or an artist in the buton of personality. Nineth, The button of one's company shows one's community in figures or pictures, that is, this button is used as a symbol one's community. Tenth, The button varies with the development of science and technology. It gives a very good picture of what it was and what the technological level was. Eleventh, The buttons that symmbolize on occupation most impressively are uniform buttons. Symbolic marks related with a particular occupation are carved on the buttons of compary employees' uniforms. Twelfth, Various natural phenomena are designed to appear on buttons, Some express themselves simply as they are, and others appear as a symbolic form such as environmental relationship between men and nature, four seasons, a constellation and all other natural things occurring during a year. Finally, The button of rebus is a motto expressed by a combination with objects figures, letters, words, or phrases.

• Journal of Korean Society of Environmental Engineers
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• v.32 no.5
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• pp.509-516
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• 2010

This study investigates characteristics of diesel degradation and variations of microbial community with the soil enrichment cultures. The cultures has yellow(YE-5) and transparent color's(WH-5) colony on solid plate medium. The bacillus type of YE-5 and WH-5 cultures showed diesel degradation at the rate of 99.07mg-Diesel/$L{\cdot}day$ and 57.82mg-Diesel/$L{\cdot}day$ in the presence of 1%(v/v) initial diesel concentration. Diesel degradation was 1.7 times faster than WH-5 culture. YE-5 or WH-5 culture could degrade a wide range of diesel compounds from $C_8$ to $C_24$. Microbial community analysis by PCR-DGGE technique shows that Psedomonas, Klebsiella, Escherichia and Stenotrophomonas as proteobacteria take role on the diesel degradation. uncultured Senotrophomonas sp. was only detected with YE-5 culture. It is concluded that proper combination of the microorganism should be present to stimulate the degradation of diesel and further studies are recommended for the effect of uncultured Senotrophomonas sp. or Escherichia hermannii on diesel degradation.

• Archives of design research
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• v.14 no.4
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• pp.65-75
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• 2001

The movement towards fashion and east-west culture in housewares has placed a requirement upon tableware to be varied and segmentized meals have become more than simply what to eat, where to eat, and how to eat This issue created demand for both practical and aesthetic tableware, that satisfies modern eating habits and lifestyles. Therefore, the following research was commenced in order to assess the development of contemporary tableware and tablecloths that try to harmoniously accommodate tradition and modernity while evoking a younger feel and sophistication. The direction of this study lies in introducing an innovation to tableware, one not based on predetermined combinations, but on an unlimited number of open coordination concepts, an innovation that satisfies movements towards itemization, specialization, and variation of the fashion and fusion represented in the culture of the dining table, and furthermore, the objective of this study lies in the transformation of the conservative image of the Woo Il Yo brand in order for it to exhibit modern sensibilities through a harmonious combination of tradition and modernity, as seen in a new tableware design that provides various table settings that implement color coordination through a mix and match concept The development objective of the design efforts was focused on lunch ware comprising of the following: 15 pieces of tableware items based on 15 tableware designs, 4 pieces of tablecloth items based on 3 tablecloth designs, all combined, comprising 19 pieces of design. Additionally, a dinnerware line was also developed comprising of 8 pisces of tableware items originating from 8 tableware designs and one tablecloth design resulting in one item. As a result of the research, S/S lunch ware line was developed comprising of 15 items of tableware and three tablecloth designs, and a F/W oriented dinnerware line was developed comprising of 5 items.

• Applied Biological Chemistry
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• v.51 no.4
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• pp.281-287
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• 2008

Effect of combined use of anti-microbial materials, such as alcohol, mustard and chitosan, or pasteurization on the quality of low salted kochujang was investigated during storage at $30^{\circ}C$ for 12 weeks. Activity of amylase decreased during storage, with lower activity in pasteurized kochujang than the other groups. Acidic protease activity increased during storage, but neutral protease activity decreased after 4 weeks. Viable cells of yeast increased during storage, but bacterial counts decreased gradually and did not show any remarkable difference among the test groups. Hunter a-values decreased as storage time increased, whereas L- and b-values decreased after 4 weeks and the degree of increase in total color difference (${\Delta}E$) was low in the supplementary ingredients added kochujang. The moisture contents and water activities decreased during storage with being lower in supplementary ingredients added groups. Titratable acidity of kochujang was decreased after 4 weeks of storage with the highest in combination of the supplementary ingredients added group. Oxidation-reduction potential was low in the supplementary ingredients added kochujang. Total sugar and reducing sugar contents of kochujang decreased during storage, with the highest contents in the supplementary ingredients added group. Ethanol content of kochujang increased during storage, whereas ethanol production was reduced in ethanol added one. Amino-nitrogen and ammonia-nitrogen contents decreased during storage with being lower in kochujang prepared with supplementary ingredients. Therefore, supplementary ingredients added kochujang would be effective for extending shelf-life of kochujang.

• Journal of the Korean Society of Marine Environment & Safety
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• v.26 no.5
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• pp.506-513
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• 2020

Due to climate change, there is an increasing risk of complex (hybrid) disasters, comprising rising sea-levels, typhoons, and torrential rains. This study focuses on Marine City, Busan, a new residential city built on a former landfill site in Suyeong Bay, which recently suffered massive flood damage following a combination of typhoons, storm surges, and wave overtopping and run-up. Preparations for similar complex disasters in future will depend on risk impact assessment and prioritization to establish appropriate countermeasures. A framework was first developed for this study, followed by the collection of data on flood prediction and socioeconomic risk factors. Five socioeconomic risk factors were identified: (1) population density, (2) basement accommodation, (3) building density and design, (4) design of sidewalks, and (5) design of roads. For each factor, absolute criteria were determined with which to assess their level of risk, while expert surveys were consulted to weight each factor. The results were classified into four levels and the risk level was calculated according to the sea-level rise predictions for the year 2100 and a 100-year return period for storm surge and rainfall: Attention 43 %, Caution 24 %, Alert 21 %, and Danger 11 %. Finally, each level, indicated by a different color, was depicted on a complex disaster risk map.

• Journal of Nutrition and Health
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• v.14 no.4
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• pp.175-181
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• 1981

This study was carried out to investigate the feasibility of production of soy yogurt, which is inexpensive and high protein product with an acceptable flavor, from soy milk using lactic acid bacteria. Utilization of various carbohydrates by Lactobacillus acidophilus, Streptococcus thermophilus and Lactobacillus bulgaricus was stuied. Sucrose, the major carbohydrate in soymilk, was fermented by L. acidophilus and S. thermophilus. None of the testing microorganisms was able to ferment melibiose and raffinose. Growth of lactic acid bacteria in soymilk was examined every 4 hour. L. acidophilus exhibited the highest growth rate during the early stage. After 16 hours of incubation, however, all the cultures with the exception of L. bulgaricus grew at nearly equal rates. Microscopic examination of mixed cultures showed that the presence of S. thermophilus was much more pronounced than that of L. bulgaricus. All the cultures with the exception of L. bulgaricus formed acid rapidly during 16 hours of incubation, bringing the titratable acidity to 0.6% and pH to 4.3, which was sufficient to cause coagulation of soymilk. L. bulgaricus produced acid to a much lesser extent and caused coagulation of soymitk after 30 hours at earliest. Three kinds of yogurts were prepared from 100% soymilk, 100% milk and 50% soy-50% milk combination by S. thermophilus and were evaluated by taste panel. Soy yogurt received a significantly lower mean odor score than milk yogurt. Soy yogurt had custardlike texture, while milk yogurt was syrupy. However the scores for texture as well as those for color and flavor did not differ significantly among the treatment. The mean total scores for yogurts were not significantly different and were equivalent to ratings between good and high fair.

• Journal of the Mineralogical Society of Korea
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• v.32 no.4
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• pp.273-285
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• 2019

This study is aimed to interpret the raw material characteristics and manufacturing technology through physical, mineral and geochemical analysis of the brown-glazed stonewares and roof tiles excavated from the Hong Nang Sida temple in Laos, which was built in the 12th century. The glaze of brown-glazed stoneware is a typical lime serial with CaO content of more than 15 % and they were vitrified. The body is the combination of quartz, mullite and cristobalite, but had not vitrified texture, and therefore, which is assumed to have been fired more than 950 ℃. Meanwhile, The roof tiles are unglazed and its outer color is reddish brown, whitish grey and bluish grey. The bluish gray tiles has sandwich structure, which seem to experience imperfect reducing environment. The tile samples with a number of amorphous iron oxide nodule had a very similar chemical composition. In conclusion, it is assumed that the clay source was made from raw material produced from the same bedrock. The firing temperature of roof tiles were divided into less than 900 ℃, 900~950 ℃ and greater than 950 ℃ according to detection of micas, hercynite and mullite.