• Journal of the Korean Society of Tobacco Science
• /
• v.26 no.2 s.52
• /
• pp.102-108
• /
• 2004

The present study was carried out to compare the composition of major essential oil components in the flue-cured tobacco produced by Korea, America, China, Brazil and Zimbabwe. Above 100 essential oil components were separated by GC and major 18 components of them, known to be important contributors to flue-cured tobacco flavor and smoke taste, were identified by GC/MS. Neophytadiene was major in quantities in the oils mostly and its composition in flue-cured tobacco produced by Korea, America, Zimbabwe, Brazil, and Unnam and Yenji region of China was 26.82\%,\;25.17\%,\;26.50\%,\;16.92\%,\;and\;18.75\%\;and\;14.87\%$, respectively. Megastigmatrienone, one of the major tobacco carotenoid degradation products was contained above $10\%$ in the oils of flue-cured tobacco produced by Korea and America, but, it was comprised about $5.66\%$ to 8.00 in Brazil, Zimbabwe, and Unnam and Yenji region of China. Damascenone is important to the aroma of tobacco as a crotenoid degradation products. Its amount in the oils was $3.31\%\;in\;Brazil,\;3.13\%\;in\;America,\;2.57\%\;in\;Zimbabwe,\;2.54%$ in Yenji of China, $2.00\%$ in Korea and $1.85\%$ in Unnam of China. These results can furnish the basic information capable of evaluating the quality value of flue-cured tobacco produced by various nations.

• Korean journal of food and cookery science
• /
• v.27 no.2
• /
• pp.111-123
• /
• 2011

The purpose of this study was to investigate the quality characteristics of Sulgidduk prepared by adding the optimal amount of apple powder. Five different mixture ratios of apple powder to rice flour were prepared (0, 4, 8, 12, and 16%). After being stored for 3 days, the mixtures of apple powder and rice flour were measured to determine moisture content, color values, sensory qualities, and the mechanical texture characteristics of Sulgidduk. Moisture content of Sulgidduk with added apple powder ranged from 36% to 39% and but decreased with significantly with added apple powder. The L-color value decreased, whereas both the a-and b-values increased as apple powder was added. Thus, apple peel likely affected the Sulgidduk color value. The pH of Sulgidduk decreased with the addition of apple powder, whereas sugar level increased as apple powder was added. In the mechanical evaluation of apple Sulgidduk, hardness was significantly higher during the 3 days of storage with increasing amounts of added apple powder. Cohesiveness increased significantly during the storage period with the addition of apple powder,-; however, it began to decreased after 3 days. Springiness increased significantly with the addition of apple powder. Both adhesiveness and chewiness of Sulgidduk increased with added apple powder. Sensory quality characteristics such as color, taste, flavor, and moistness were improved with increasing amounts of added apple powder. However, the sensory quality of Sulgidduk decreased when the ratio of apple powder to rice flour was greater than 25%. Consequently, a mixture of 15~20% apple powder to rice flour was the best formula for improving Sulgidduk in terms of sensory quality.

• Journal of the Korean Society of Food Culture
• /
• v.17 no.1
• /
• pp.57-63
• /
• 2002

This study was to investigate the food habits and the dietary behaviors of university students. Questionnaires were completed by 492 students in five different departments. The data were analyzed by SAS program. The results are summarized as follows: Fifty(10.2%) of respondents were vegetarians, 81(16.4%) were heavy meat eaters and all the others were light meat eaters. All students had their biggest meal at supper. Three hundred and ninety-three(79.9%) of the respondents usually had rice for breakfast. Three hundred -sixteen(64.2%) ate 3 meals a day, 155(31.5%) ate 2 meals and all the others ate 1 meal or more than 3 meals. The length of mealtime was 30 minutes in 268(54.5%), 10 minutes in 209(42.5%) and more than 1 hour in all the others. Respondents considered taste the most important meal factor with nutrition, hygiene, and amount ranked accordingly. A majority(63.0%) of respondents ate occasionally ate between meals, while 28.1% snacked frequently, and 8.9% ate no snacks. Although nutrition dept. students had studied nutrition subject, some results of nutrition dept. students were desirable and others were undesirable in dietary behaviors. Therefore they should have a nutritional education program to improve their food habits and the dietary behaviors for students' health. And nutritional education program should be organized practically and systematically.

• Journal of the Korean Society of Costume
• /
• v.56 no.2 s.101
• /
• pp.17-31
• /
• 2006

This study is tried to identify the changes in modern Hanbok for the past five decades through the literatures and actual materials such as the First Ladies' costume. In Hanbok fashion, there is a trend that influenced by politics, economy and culture just like in western fashion. After liberation from the Japanese colonialism, the most important factors in Hanbok fashion were economic factors caused by the development of textile industry and the dressing attitude of the First Ladies at that time. In 1950s, a modified Hanbok that is easy to wear was popular. It was partly because of the west oriented atmosphere after the Korean War and mainly due to the practical dressing attitude of First Lady, Francesca. In 1960s and 70s, former First Lady Yuk Young Soo who loved and had good taste for Hanbok led the fashion. At that time, high ranking female social leaders as well as general public usually wore Hanbok on formal occasions. Therefore, textile industry for Hanbok developed a lot and tailored shops that specialize Hanbok emerged. In 1980s, as the economy got better, Hanbok was upgraded and it became more luxurious. Traditional Hanbok was revived through a historical investigation. Additionally, the former First Lady Lee Soon Ja helped fostering a luxurious mood as she wore a Hanbok as a formal dress. After 1988 Olympic Games were successfully held, the importance of the traditional culture was emphasized in 1990s and Hanbok followed retro trend rigorously through the academic approaches including a dressing history. Hand painted and naturally dyed Hanboks were strong in this period. Former First Lady Kim Ok Sook's sophisticated Hanbok attire partially had effect on this mood. However, From the late 1990s Hanbok became less popular. It was partly because the former First Lady Son Myoung Sun and Lee Hee Ho preferred western style dresses and did not play a role as Hanbok fashion leaders.

• Journal of Microbiology and Biotechnology
• /
• v.28 no.4
• /
• pp.534-541
• /
• 2018

Kimchi (a traditional Korean fermented vegetable) was prepared with a starter, Lactobacillus zymae GU240 producing ${\gamma}$-aminobutyric acid (GABA), and one precursor of GABA (glutamic acid, glutamic acid monosodium salt (MSG), or kelp extract). L. zymae GU240, an isolate from kimchi, can grow at 7% NaCl and low temperature. Five different kimchi samples were fermented for 20 weeks at $-1^{\circ}C$. Kimchi with starter alone could not produce GABA. The GABA content was highest in kimchi with co-inoculation of the starter and MSG (1% (w/w)). Kimchi co-inoculated with the starter and kelp extract powder (3% (w/w)) had the second highest GABA content. Addition of glutamic acid powder (1% (w/w)) caused a reduction in the pH level of kimchi and growth inhibition of lactic acid bacteria and yeasts. Kimchi samples with MSG or kelp extract showed improvement of sensory evaluation scores. The results demonstrate the possibility to produce kimchi with improved functionality and taste by using L. zymae GU240 as a starter along with a suitable precursor such as MSG or kelp extract.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.11 no.6
• /
• pp.2178-2184
• /
• 2010

This study investigated the quality characteristics of the cookies with garlic paste. Five different paste concentration levels of 0, 40, 80, 120 and 140g were added to 400g flour to make the cookie. In terms of color, the L-value and b-value of control group was higher than that with the garlic paste added. In the case of the a-value of garlic paste added group was higher than that with the control group. Among the textural characteristics hardness was decreased according to the addition level of garlic paste. For the sensory evaluation, apperance, taste, texture and overall acceptability were excellent in the group with the addition of 40g garlic paste. From the results of this study, the cookie with 40g garlic paste added content was shown to have the best quality.

• Journal of Microbiology and Biotechnology
• /
• v.12 no.1
• /
• pp.46-52
• /
• 2002

As a functional additive for intestinal microflora, panose ($6^2-{\alpha}$-D-glucopyranosylmaltose) was synthesized during kimchi fermentation using the glucose transferring reaction of glucansucrase from Leuconostoc mesenteroides. For the glucose transferring reaction, sucrose and maltose were added ($2\%$ each, w/v) to dongchimi-kimchi as the glucosyl donor and acceptor molecule, respectively. After five days of incubation at $10^{\circ}C$, referring to the initial phase for the production of lactic acid in kimchi, over $60\%$ (w/v) of the total sugars were converted into panose and other branched oligosaccharides. Thereafter, the kimchi was stored at $4^{\circ}C$ and the amount of panose remained at a constant level for three weeks, thereby indicating the stability of panose to microbial degradation during the period of kimchi consumption. The use of maltose as the acceptor molecule in the kimchi also facilitated a lower viscosity in the kimchi-juice by preventing the synthesis of a dextran-like polymer which caused an unfavorable taste. Accordingly, the application of this new method of simultaneous biocatalytic synthesis of oligosaccharides during lactate fermentation should facilitate the extensive development of new function-added lactate foods.

• Food Science and Preservation
• /
• v.17 no.2
• /
• pp.236-242
• /
• 2010

This study was conducted to develop a functional syrup by using maca extract. Five different levels (0%, 7%, 14%, 21%, 28%) of maca extract was added and the physicochemical properties were investigated. The pH of control syrup was lower than that of syrup added with maca extract. Viscosity increased with increasing amount of maca extract. Hunter L value decreased while b value increased as maca extract level increased. Results of consumer acceptance test revealed that no significant differences in flavor, sweet taste and overall acceptability were observed among samples. Therefore, it is suggested that maca extract can be incorporated into syrup up to 28% without depressing the quality. Total polyphenol content and DPPH radical, superoxide anion radical and hydroxyl radical scavenging tests were conducted in view of estimating the functionality of maca syrup. Results showed that incorporation of maca extract into syrup exhibited higher polyphenol content and DPPH radical and superoxide anion radical scavenging activity than control syrup (p<0.05).

• Journal of the Korea Fashion and Costume Design Association
• /
• v.15 no.2
• /
• pp.109-121
• /
• 2013

Modern Hanbok uses newly different color coordination based on traditional color coordination and symbolic meaning. Thus, this study would investigate the aspects of color coordination and symbolic meaning and present the characteristics of Hanbok as the data of corresponding period in the modern times. In order to investigate recent trend of preferred colors and color coordination of Hanbok, this study focused on the period of 2005~2010. When analyzing colors of Jegori(jacket), Wh, Y, B, YG, P and Gy series are shown in order. For trends for color of Chima(skirt), Pk, R, P, Gy and Bk series are shown in order. When you look into the color coordination of skirt and jacket on whole, color coordination of Pk-Wh represents the highest frequency. Color coordinations of Pk-Y, Pk-B, R-Y, R-G and Pk-G are followed in order. Color coordinations of R-YG, Bk-Wh, O-Y, P-Wh, Pk-YG, Gy-Y, R-Wh series and Gy-Wh are followed in order. When looking into characteristics of overall color coordination of Hanbok, it was shown that there were many opportunities to meet a variety of culture and various colors had emerged depending on individual taste and skin color in the modern times within the framework of basic colors of woman's 'Nokeuihongsang'(Green upper garment and red skirt) R-G, Y series, which are traditionally inherited. In addition, unlike existing traditional color coordination of five elements in the past, P, Gy and Bk series of color appeared in the skirt and Jacket. It could be affected by fashionable drama and films at that time and newly attempted colors ahead of fashion were reflected on the magazine. Therefore, it implied that it naturally gave new awareness of colors to the general public and the width of selection of colors became diverse.

• Journal of the Korean Institute of Rural Architecture
• /
• v.18 no.1
• /
• pp.19-28
• /
• 2016

This research aimed to suggest a standard design that reflects Hanok design tendency, and present a selective design that can fulfill a building owner's intention beyond the simple function of building permit or report. In addition, this research attempted to become a standard by establishing a criterion in calculating the measurements of section design or primary framework members, in order to be a guideline for designing Hanok in different sizes and forms. The results are as follows. The building area of Hanok standard design was set to be below $85m^2$, with a straight type of $83.16m^2$ and an L-shape of $84.24m^2$. By dividing the plane into a straight type and L-shape, two straight types were suggested: 'general type' and 'large living room type.' The upper floor space, along with the main room and small room, was proposed as an option to be changed into a room where an underfloor heating is installed depending on the building owner's intention. In addition, a criterion for side design and calculation of framework measurements was suggested and applied, while a five-girder design without high pillars was suggested for material-assembling structure. Two types of pillars-circumference and square cylinder-were proposed for the building owner to choose from, and a pointed beam house and ikgong(orthogonally-projected bracket) house were suggested for pojak bracket structure so either of them could be chosen according to the building owner's taste and economic condition. Finally, the sectional size of main materials were divided according to the form of pojak bracket structure to be proposed.