• Journal of the Korean Society of Food Culture
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• v.15 no.5
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• pp.413-422
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• 2000

This study was undertaken to investigate meal pattern, nutrition knowledge and food preference of 438 rural middle school students living in ChunNam area. As far as nutrition knowledge is concerned, most subjects did not answer correctly on the items of basic five food groups, animal fat and vegetable oil, empty source of soft drink, nutrient requirement and water's role in energy metabolism. However they responded well on the item of iron deficiency and dietary source of Ca. Male students were significantly better in the answering the items of dietary source of energy and nutrient requirement than females, while female students were significantly better on the items of water's role in energy metabolism related to obesity. Generally the respondents did neither consume oil often nor consider consumption of salty food. Furthermore, only 38.6% of subjects drink milk daily in spite of understanding dietary source of Ca, which suggested that they should incorporate nutrition knowledge into dietary behavior. The preferred foods for most subjects were fruit, kimbab and ice cream. Contrastingly the food that they did not prefer was fermented vegetable probably due to strong flavor.

• Culinary science and hospitality research
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• v.11 no.3 s.26
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• pp.166-178
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• 2005

This study was conducted to develop a healthy and functional drink using red ginseng, maekmoondong and omija using Saengmaeksan. Since the red ginseng extract was used as a raw material, it was diluted from 1,000 to 1,500 times using distilled water and the highest sensory score was obtained when the red ginseng extract was diluted to 1,500 times. When the red ginseng extract was mired with omija and maekmoondong, there was no difference between the ratio of 1: 20 : 1, 1 : 21 : 1 and 1: 22: 1 (red ginseng : omija : maekmoondong). In case of sweetener, honey showed the highest sensory store compared to sucrose, pear extract apple extract, sucralose and aspartame. Additionally, the sweetness was evaluated using all sweeteners and 10 brix or 11 brix showed the highest sensory score. Therefore, red ginseng extract was first mixed with omija and maekmoondong in the ratio of 1 : 20 : 1, and distilled water was added to 1,500 times of the amount of red ginseng extract. Honey was finally added to the mixture to obtain 10 brix concentration and this was highly acceptable.

• Food Science of Animal Resources
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• v.23 no.4
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• pp.333-341
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• 2003

The effect of water extract of Schizandra chinensis on the growth of yoghurt starter was investigated in order to manufacture the drink type yoghurt added with water extract of Schizandra chinensis. It was the most desirable extraction conditions for Schizandra chinensis to soak in 50 times of water for 15 hours at 20$^{\circ}C$. The water extract of Schizandra chinensis showed pH 3.07, 2.39％ acidity, 1.10％ total sugars, and 0.15 optical density for color. The water extract of Schizandra chinensis was added to MRS broth medium from 0.1％ to 1.0％ and the medium was fermented by 4 types of lactic acid bacteria such as Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus bulgaricus, and Streptococcus thermophilus. The addition of water extract of Schizandra chinensis inhibited the growth of the lactic acid bacteria. The maximum addition amounts of water extract of Schizandra chinensis was 0.9％ for Lac. acidophilus, 0.8％ for Lac. casei, 0.2％ for Lac. bulgaricus and 0.1％ for Str. thermophilus in order to maintain the propagation of the lactic acid bacteria. When the drink type yoghurts added with 0.4％, 0.6％, 0.8％ and 1.0％ water extract of Schizandra chinensis were kept at 4$^{\circ}C$ for 15 days, it was showed that the number of lactic acid bacteria was not significantly changed during the storage. The viable cell counts of the drink type yoghurts by addition of 0.4∼l.0％ of water extract of Schizandra chinensis were 1.13${\times}$10$\^$9/∼2.29${\times}$10$\^$9/ CFU/mL, and these bacterial counts were still more than the legal standard(1.0${\times}$10$\^$8/ CFU/mL) even at 15 days of storage.

• Korean Journal of Pharmacognosy
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• v.25 no.2
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• pp.153-159
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• 1994

The studies were conducted to investigate the inflammation, gastric ulcer, analgesic and homothrmic of experimental animals by KYUNG OK-KO water extract and drink, which is a traditional preparation in Korea. 1. It was exhibited significantly anti-inflammatory effects to acute inflammation on carragennan edema, and preventive and therapeutic effects to chronic inflammation on Freund's complete adjuvant in rats(100, 200, 400 mg/kg). Especially, preventive effect of KYUNG OK-KO water extracts at doses of 100, 200, 400 mg/kg in rats were showed dose-dependantly. 2. Aspirin-induced gastric ulcer were remarkably repaired by all experimental groups of KYUNG OK-KO water extracts. 3. The number of writing syndromes by acetic acid induced also were decreased which MPI's test was increased by tail flick apparatus in mice remarkably, all doses of water extracts(100, 200, 400 mg/kg) and dose-dependantly. 4. Aminopyrine-induced homothermic effects of KYUNG OK-KO water extract(100, 200, 400mg/kg) and drink (0.7, 1.4, 2.1 ml/kg) were significantly evaluated dose-dependantly in 400 mg/kg, 2.1 ml/kg groups.

• Journal of Environmental Health Sciences
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• v.5 no.1
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• pp.76-85
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• 1978

This survey was undertaken for the period seven month beginning January 15, 1977 and ending July 31, 1977 to detect the general sanitary status of the villages and the villagers and, at the same time, analyse quality of water sources with emphasis on a total of 1,256 households dividing into three different groups: such as, 280 households were selected as random samples from the area of the sophisticated piped water supply system, 122 households from the area of the simplified water supply system and finally 854 households from the area of nonpi-ped water supply system. The following results were concluded after quality of water sources had been analysed and conditions of the environmental sanitation had been reviewed: 1. 11.2% of the respondents from the area of the sophisticated piped water supply system responded that quantity of drinking water lacked to meet their demand while 30.6% of the villagers from the area of nonpi-ped water supply system responded quantity of drinking water didn't meet their demand. 2. 30.8% of the.respondents from the area of the sophisticated water supply system responded that contaminating source located within 15 meters from the water source while 54.4% of the respondents from the non-piped water supply system claimed the same. 3. It was found that water from all sampling areas were positive in coliform group with exception of Moonsan which is one of the sophisticated piped water supply system groups and the number of general bacteria exceeded the government standard criteria of water quality in the area of the nonpi-ped water supply system. 4. In relation with time requirement to draw water in the area of non-piped water supply system, 76 respondents claimed it requires less than 15 minutes to draw water, 15.0% claimed 15 to 30 minutes and 9.0% claimed more than 30 minutes. 5. In relation with knowledge on sanitation of drinking water, 30.8% of respondents from the area of the sophisticated piped water supply system and 41.8% of respondents from the area of nonpiped water supply system denied possible existence of germ in drinking water they drink, while 17.4% of the respondents from the area of the sophisticated water supply system and 50.2% of non-peped water supply system thought it safe to drink water without any treatment. 6. 60.0% of the respondents from the area of non-piped water supply system and many of them believed that their health status will be improved by installation of a sophisticated water supply system in their area. 7. The respondents from the areas of piped water supply sytem expressed greater concern over drinking water sanitation than those from the areas of non-piped water supply system and sanitary conditions were found the same. It was, therefore, proved that knowledge of environmnntal sanitation contributed a great deal to improve sanitary conditions of the villages and villagers and at the same time health education, especially environmental sanitation, will be played a important role to improve their sanitary conditions.

• Korean Journal of Poultry Science
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• v.21 no.2
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• pp.93-99
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• 1994

Chickens subjected to heat stress decrease their heat production by consuming less feed. The lowered feed intake naturally brings about decreased production performance of chicken. The only exception to this is the increased survivability. Birds drink less when they eat less. In hot enviror-mental temperature, chicken need more water for increased heat loss through evaporation an increased urine excretion. Thus, the increased water intake may alleviate the heat stress of chicken. Various electrolytes supplementation to feed or drinking water can alleviate the heat stress of chicken by their effect of increasing water intake. Lasalocid, an ionophorous coccidiostat, was found to have the effect of increasing water consumption of chicken, thereby improving the lowered production performance of heat-stressed chicken. Finally, dietary fiber could be another possible element which can exert beneficial effects on heat-stressed chicken.

• Proceedings of the Korea Concrete Institute Conference
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• 2003.11a
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• pp.513-518
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• 2003

Recently, advanced systems for water treatment are introduced for water quality improvement. One of those systems is water treatment method using ozone($O_3$). For it has strong oxidizing energy, it is necessary to have materisl stability against $O_3$. In this paper, epoxy resin specimens using as anticorrosive material of concrete structure for drink water are used to serve as a material of deterioration evaluation. It is to be studied weight loss, surface corrosion of specimens, ingredient analysis of floating particle, a solute of chemical ingredient by way of accelerated ozone testing. As the results of experiment, specimen weight is decreased. The surface of specimen is eroded heavily and showed a loss of gloss and floating particle, and in the stability for drinking water, harmful ingredient is not detected in the water.

• Clinical and Experimental Pediatrics
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• v.50 no.5
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• pp.430-435
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• 2007

Even though we drink and excrete water without recognition, the amount and the composition of body fluid remain constant everyday. Maintenance of a normal osmolality is under the control of water balance which is regulated by vasopressin despite sodium concentration is the dominant determinant of plasma osmolality. The increased plasma osmolality (hypernatremia) can be normalized by the concentration of urine, which is the other way of gaining free water than drinking water, while the low plasma osmolality (hyponatremia) can be normalized by the dilution of urine which is the only regulated way of free water excretion. On the other hand, volume status depends on the control of sodium balance which is regulated mainly by renin-angiotensin-aldosterone system, through which volume depletion can be restored by enhancing sodium retention and concomitant water reabsorption. This review focuses on the urine concentration and dilution mechanism mediated by vasopressin and the associated disorders; diabetes insipidus and syndrome of inappropriate antidiuretic hormone secretion.

• Journal of environmental and Sanitary engineering
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• v.9 no.2
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• pp.58-62
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• 1994

Until 1960 water pollution was caused by virus but now in according to industrial develop cent it has been continued environmental pollution by surfactant heavy metal, and hazardous chemical substance erst.. It is possible to Prevent contamination by virus owing to development of antibiotic but not to dissolve basely health effect by hazardous chemical substances because it takes very long time, about 5-40 years, average 20 years, in appearing a disease after exposure by then To maintain human life for 75 years, it need 55 ton of water. In the experiment of Public Health Institute, Tokyo, they reported that over 200 chemical substances can be detected in case of human being to drink tap water of Tokyo(1989) continuously. In our country, elevation of life style and development of industry result in increase of water use and overappreciation of pesticides in farm land a(sects drinking water quality. We estimated analytical item of drinking water hygienically by dividing into 5 groups such as physical effect item health hazardous inorganic item and health hazardous organic item ect. based on hygienic purpose.

• Journal of Korean Society of Environmental Engineers
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• v.38 no.7
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• pp.371-376
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• 2016

In this study, the survey of bisphenol-A in indoor water service pipes rehabilitated with epoxy resin was conducted and the risk assessment was done to investigate the effect on the human health to drink tap water. Bisphenol-A in raw water was detected in a range of 50~118 ng/L in all samples, where the limit of quantification was 10 ng/L. This is caused by inflow of the sewage effluent or the tributaries of the surrounding area containing bisphenol-A. Bisphenol-A was not detected in finished water after the advanced water treatment process. It was achieved by its removal from the processes of flocculation-precipitation and oxidation of ozone and chlorine and by being changed to other by-product materials. For the indoor water service pipe, bisphenol-A was not detected in all cases which was not coated with epoxy resin. However, when epoxy resin is lined within the indoor water service pipe, bisphenol-A was identified at maximum level of 521 ng/L and was detected above the limit of quantitation at 68 percentages of all samples. The Hazard Quotient (HQ) at the maximum level (521 ng/L) of the detected bisphenol-A is 0.004, which is less than the reference value of 0.1 for the tap water intake. Therefore, it is considered that the detected levels of bisphenol-A in this study would be safe to drink tap water.