• Korean Journal of Environmental Agriculture
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• v.34 no.4
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• pp.303-308
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• 2015

BACKGROUND: Recently, various rice by milling degree is sold for health and taste. To provide safe food to consumers, it is need to know the change of heavy metal contents according to milling degree of rice.METHODS AND RESULTS: This study was to investigate residual the levels of cadmium (Cd), lead (Pb), copper (Cu) and zinc (Zn) as stated in the milling degree of the rice contaminated Cd and Pb from 2011 to 2012 in Chungcheongnam-do. Rice samples exceeded the maximum residue limits (MRL) of Cd and Pb were milled by five degrees (0.0, 2.45, 8.02, 10.48, 15.09%). Milled rice was digested by microwave method, and analyzed heavy metal contents using ICP-OES. Recovery ratios of 4 heavy metals such as Cd, Pb, Cu and Zn were ranged for 79.7-98.9%, and limits of detection (LOD) and limits of quantitation (LOQ) were fulfilled with the normal analytical standards. Concentrations of Cd, Pb, Cu and Zn were ranged 0.416-0.433 mg/kg, 0.183-0.26 mg/kg, 3.639- 3.882 mg/kg and 16.868-19.801 mg/kg, respectively.CONCLUSION: From these results, conforming with increase of milling degree of rice, Cd, Pb, Cu, and Zn contents tended to decrease. The contents of heavy metals were decreased 3.1% in Cd, 29.3% in Pb, 6.4% in Cu and 15.1% in Zn, in according to the highest milling degree of 15.09%.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.47-58
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• 2012

This study, targeting the students of "K" university in Busan City area, was performed to draw the groups by food-related lifestyle types and to identify the correlation between each group's attributes of selecting places to eat out and obesity index. The purpose of the study was achieved by means of the PASW Statistic 18.0(Predictive Analytics Software) which conducted frequency analysis, factor analysis, reliability analysis, t-test, ${\chi}^2$-test, non-hierarchical cluster analysis and ANOVA. It turned out that the male university students were 175.59 cm tall and weigh 69.53 kg on average. And the female university students showed their average height of 162.81 cm and weight of 53.42 kg. When examined by the body mass index(BMI), male students were composed of 1.7% of underweight, 64.6% of normal weight, 19.7% of overweight and 14.0% of obese. As for the female students, 22.9% were classified as underweight, 62.7% as normal weight, 8.5% as overweight and 5.9% as obese. The food-related lifestyle categories were divided into five factors; health seeking type, safety seeking type, mood seeking type, taste seeking type, and western food seeking type. The four attributes of selecting places to eat out included quality of food and service, price reasonableness, accessibility and atmosphere, and experience to have eaten. With regard to food-related lifestyle, the groups were named by cluster 1 [careless diet group], Cluster 2 [health oriented group], and cluster3 [careless healthcare group]. In terms of the correlation between the clusters by food-related lifestyle and their attributes of selecting places to eat out, Cluster 1 had a high mean value in experience to have eaten, Cluster 2 quality of food and service, Cluster 3 accessibility and atmosphere.

• Korean Journal of Poultry Science
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• v.43 no.4
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• pp.263-272
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• 2016

In this study, we aimed to identify the nonsynonymous single nucleotide polymorphisms (nsSNPs) located in lipid metabolism-related genes because lipids are an important factor affecting the taste and flavor of meat, and they predict the functional consequences. The results showed that we identified 139 common nsSNPs in all five Korean native chicken (KNC) lines from the 81 genes related to lipid metabolism. Furthermore, sorting intolerant from tolerant (SIFT) and polymorphism phenotyping v2 (Polyphen-2) analyses predicted that among the genes, 14 nsSNPs of nine genes might be deleterious. Protein domain prediction of the nine genes revealed that all deleterious nsSNPs identified in this study were located outside the functional domain. This observation suggests that the common deleterious nsSNPs might be dispensable and have a minor effect on the traits of the KNCs.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.92-103
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• 2010

This study aims at analyzing what influences the menu quality of Italian restaurants in major five star hotels in Seoul have on satisfaction and revisit intention. The survey was conducted from 20st June to 26th June, 2009. The statistical data of the analysis were completed using the SPSS 12.0 program, and frequency analysis, reliability analysis, factor analysis, multiple regression analysis were conducted. The results of this study were as follows. First, the most significant factor in selecting Italian restaurants was found foods taste, and the factor analysis with 45 variables of the menu quality of the Italian restaurants came up with menu factor, foods quality factor, and menu service factor. Second, among the menu quality of the Italian restaurants, menu contents and menu services were found to have a significant effect on satisfaction. Third, satisfaction was found to have a significantly positive effect on revisit intention. Fourth, menu contents were identified to have a significantly positive on revisit intention while food quality and menu services didn't have a positive one. Thus more studies should be focused on a variety of menu quality regarding Italian restaurants in the future. Based on these results, there must be continuous supervision over the menu of Italian restaurants.

• Korean Journal of Agricultural Science
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• v.27 no.2
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• pp.117-124
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• 2000

Three kinds of the mashes of 15%, 20% and 25% of boiled wax gourd containing 15% of sugar were fermented by yeast at $5{\sim}10^{\circ}C$ for 100 days. After fermentation, total sugar content of 15% mash was 7.3%, 20% mash 5.0% and 25% mash 4.0% respectively. Also, it revealed that in reducing sugar content, 15% mash was 4.5%, 20% mash 3.4% and 25% mash 4.0%, respectively. In protein content, 15% mash was 10.1mg/ml, 20% mash 13.9mg/ml, 25% mash 10.9mgl/ml, and in amino acid content, 15% mash was $0.27{\mu}mol/ml$, 20% mash $0.51{\mu}mol/ml$, and 25% mash $0.31{\mu}mol/ml$, each. In case of pH, 15% mash was 3.85, 20% mash 3.76, and 25% mash 3.51. In acidity, 15% mash was 0.34%, 20% mash 0.84%, and 25% mash 1.35%, respectively. In the number of yeast cell, 15% mash was 0.34%, 20% mash 0.84%, and 25% mash 1.35%, respectively. In the number of yeast cell, 15% mash was 6.30 logCFU/ml, 20% mash 6.85 logCFU/ml, and 25% mash 8.45logCFU/ml, respectively. In ethanol content, 15% mash was 11.4%, 20% mash 12,4%, and 25% mash 11.5%, respectively. Succinic acid content ranges from 1,128~1,385mg/l. In Acetic acid, 20% mash showed 2,806 mg/l and 25% mash 4,952 mg/l by acidification. Five-grade scoring test of sensory evaluation showed that in its taste degree, 15% mash was 3.26, 20% mash 3.00 and 25% mash 2.46, respectively.

• Journal of the Korean Society of Food Culture
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• v.4 no.1
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• pp.83-94
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• 1989

A secondary survey was conducted of 503 customers, to investigate eating out behaviours at five fast food restaurants of Youido apartment compound in Seoul, in April of 1988. The results are summarized as follows: The majority, 84% of customers, were aged 14 to 30, consisting of junior and senior high school children, college students and company employees. In contrast to the previous survey of 1986, in which no elderly customers were found, a small number of elderly customers were observed in this study. The reasons given by customers for patronizing fast food restaurants were the following, from most to least frequent: 'convenient', 'allows for companionship', 'the pleasant place to eat', 'dining equipment and tableware are hygienic', 'to be able to stay as long as I want', and 'foods rapidly served'. Only 24.2% of the customers purchased the fast foods for a full meal, 38.3% purchased the foods for snacking, and others purchased ice cream only or drink only. The majority of the customers ate the purchased foods at the fast food restaurants. However, a limited number of female customers preferred to take the packed fast foods to their homes. Taste preference was a major factor in food selection from available menu items, among the younger customers; whereas customers over 30 years old were concerned with nutritive balance. Fried chicken, pizza, rolled rice with laver, ice cream, and juice were high on the list of liked foods; in contrast, lower preference was for fish burger, doughnut, spaghetti, Chajang noodles and chili beans. The survey discovered that the preference for fried chicken, pizza, and salad had increased compared to the previous survey of 1986. Preference by food nationality was highest for Korean food, then Western food, Chinese food, and Japanese food, in that order. Customers offered suggestions for better fast food service, such as lowering the price; greater variety in the menu; developing fast foods from the traditional Korean foods; and increasing the proportion of vegetables and fruits on the fast food menu. The customers, in particular, emphasized a need for the development of Korean traditional beverage of malt drink and persimmon punch, as well as mungbean pan cakes and sweet- spicy rice noodles (docbokki), as fast foods.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.18 no.3
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• pp.75-83
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• 2005

Objective: The purpose of this study is to investigate the clinical studies on 254 cases of patient with facial paralysis. Methods: We examined the sex, age, region, month, season, physical condition, attened symptoms, the period before admission, the period of treatment the times of treatment, the point of the recovery Results: 1. The distribution of sex was male 119 cases, female 125 cases(1.032:1). The distribution of age was disclosed that fifty was the most in 53 cases(20.9%) 2. In distribution of the region of facial palsy, the ratio of the male-left was 27.6%(70 cases), female-left was 24.4%(62cases), male-right was 23.2%(59 cases), female-right was 24.8%(63 cases). 3. In distribution of contributing frequence in month, January was the most in number(29 cases, 11.4%), In distribution of contributing number in season winter was the most in number(76 cases, 29.9%). 4. In distribution of physical condition, fatigue(99 cases, 40.0%), stress(66 cases 26.0%), cold exposure(43 cases, 16.9%) were investigated highly than other conditions. 5. In distribution of attended symptoms, stylomastoid pain(91 cases, 35.8%), tears(40 cases 15.7%). taste paralysis(29 cases, 11.4%) were investigated highly than other symptoms. 6. In distribution of the period before admission in descending order the first under the third day was the most number in 92 cases(62.2%), over two weeks 22 cases(14.9%) 7. In distribution of the period of treatment, over eight weeks was the most number in 91 cases(35.8%), under a week in 50 cases(19.7%). In distribution of the times of treatment under five times was the most number in 56 cases(14.2%). 8. In distribution of the point of the recovery, under two weeks was the most number in 77 cases(52%).

• Horticultural Science & Technology
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• v.33 no.5
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• pp.784-788
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• 2015

A new cultivar 'Picnic' originated from an artificial cross between 'Fuji' and 'Sansa' at National Institute of Horticultural & Herbal Science in 1994. The cultivar was preliminarily selected among the elite siblings for its high fruit quality in 2003. After regional adaptability tests in five districts for four subsequent years as 'Wonkyo Ga-34', it was ultimately selected in 2008. Optimum harvest time is late September. Mature fruit has mean weight of 233 g and is conic with light red skin on a greenish yellow ground and yellowish white flesh. The fruit contains a favorable total soluble solids content at $13.8^{\circ}Brix$ and titratable acidity at 0.43%, which results in gustatory harmony between sugars and acids. It is not resistant to bitter rot or Marssonina blotch. 'Picnic' exhibits a physiological cross compatibility with leading cultivars such as 'Fuji', 'Hongro' and 'Tsugaru'. Tree topology is semi-spreading with a weak growth habit.

• Food Science and Preservation
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• v.15 no.5
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• pp.706-710
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• 2008

This study evaluated the chemical components of five watermelon cultivars. Soluble solids and pH value in the Uoriggul cultivar were higher than those in other cultivars. The mineral components of watermelon were K (106.25-161.22 mg/100 g), P (11.29-20.98 mg/100 g), Mg (5.29-11.10 mg/100 g), Ca (4.10-5.63 mg/100 g), Na (0.92-1.28 mg/100 g), and Fe (0.25-0.46 mg/100 g). The contents of P, K, Na, Fe, Cu, and Zn in the Dalgona cultivar were higher than in other cultivars. The major free sugars of watermelon were fructose (3019.40-4311.11 mg/100 g), glucose (1070.02-1526.41 mg/100 g), and sucrose (4583.68-5341.07 mg/100 g). The total free sugar content was highest in the Uoriggul cultivar. Sensory evaluation revealed that the color, flavor, taste, texture and overall acceptability of Uoriggul were the highest among the cultivars.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.21 no.3
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• pp.59-66
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• 2021

Humans mainly recognize surrounding objects using visual and auditory information among the five senses (sight, hearing, smell, touch, taste). Major research related to the latest object recognition mainly focuses on analysis using image sensor information. In this paper, after emitting various chirp audio signals into the observation space, collecting echoes through a 2-channel receiving sensor, converting them into spectral images, an object recognition experiment in 3D space was conducted using an image learning algorithm based on deep learning. Through this experiment, the experiment was conducted in a situation where there is noise and echo generated in a general indoor environment, not in the ideal condition of an anechoic room, and the object recognition through echo was able to estimate the position of the object with 83% accuracy. In addition, it was possible to obtain visual information through sound through learning of 3D sound by mapping the inference result to the observation space and the 3D sound spatial signal and outputting it as sound. This means that the use of various echo information along with image information is required for object recognition research, and it is thought that this technology can be used for augmented reality through 3D sound.