• Journal of the East Asian Society of Dietary Life
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• v.21 no.3
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• pp.429-437
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• 2011

This study evaluated on the purchasing patterns for bakery products and the effects of brand image on consumers' purchasing power while living in the Seoul area. The questionnaires developed for this study were distributed to 400 males and females aged 20 and older. A total of 385 questionnaires were used for analysis (96.0%) and the statistical analysis, descriptive analysis, and $x^2$-test were completed using SPSS (version 14.0) software. When purchasing bakery products, 'taste' (59.7%) was most important followed by 'shape and size' (13.2%), 'ingredients' (11.7%), 'price' (7.5%), 'expiration date' (5.2%). 'origin of ingredients' (2.1%), and 'packaging' (0.5%). Subject showed significant differences in their purchase of bakery products based on characteristics including 'age' (p<0.05), 'occupation' (p<0.01), 'type of family' (p<0.01), and 'income' (p<0.1) The most influential factor in purchasing bakery products was 'material' (score=3.73), followed by 'name value' (score=3.56). Brand image of bakery had an effect on bakery products as 'present' (score=3.83), 'sanitation' (score=3.58). And, the most high respondent in basis of deciding brand image consumer's was 'clean and nice interior'(53.1%), followed by 'high quality ingredients and packaging'(23.7%).

• Proceedings of the Korean Environmental Health Society Conference
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• 2004.06a
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• pp.217-222
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• 2004

This study was conducted to estimate if the level of several chemical ingredients including alkanolamines or ethanolamines (EA) examined in the specific synthetic metalworking fluid (MWF) ‘A’ can cause anti-microbial activity and health effect. Three water-based MWF products (‘A’, ‘B’, and ‘C’) were studied every week for two months. Chemical ingredients such as formaldehyde, boron, EA, and copper were examined. In the sump where MWF ‘A’ was used, not only the total level of EA, monoethanolamine(MEA), diethanolamine(DEA) and triethanolamine(TEA), but also boron level were significantly higher than those of the other MWFs. ANOVA statistical tests indicated that levels of pH, alkalinity, boron, MEA, DEA and TEA in MWF ‘A’ were significantly higher than those in other MWF types. Correlation tests also found that levels of pH, alkalinity, boron, MEA, DEA and TEA in MWF ‘A’ are significantly correlated. We suggested the assumptions that excessive concentrations of EA, and borate at a high pH level, may cause anti-microbial resistance synergically. To demonstrate this assumption, additional study is needed to examine the relationship between the levels of microbes and excessive concentrations of EA, and borate at a high pH level.

• KSTLE International Journal
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• v.4 no.2
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• pp.52-55
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• 2003

This study was conducted to estimate if the level of several chemical ingredients including alkanolamines or ethanolamines (EA) examined in the specific synthetic metalworking fluid (MWF) "A" can cause anti-microbial activity and health effect. Three water-based MWF products ("A", "B", and "C") were studied every week for two months (from June 1, 2002 to July 30, 2002). Chemical ingredients such as formaldehyde, boron, EA, and copper were examined. In the sump where MWF "A" was used, not only the total level of EA, monoethanolamine(MEA), diethanolamine(DEA) and triethanolamine(TEA), but also boron level were significantly higher than those of the other MWFs. ANOVA statistical tests indicated that levels of pH, alkalinity, boron, MEA, DEA and TEA in MWF "A" were significantly higher than those in other MWF types. Correlation tests also found that levels of pH, alkalinity, boron, MEA, DEA and TEA in MWF "A" are significantly correlated. We suggested the assumptions that excessive concentrations of EA, and borate at a high pH level, may cause anti-microbial resistance synergically. To demonstrate this assumption, additional study is needed to examine the relationship between the levels of microbes and excessive concentrations of EA, and borate at a high pH level.

• Proceedings of the Korean Environmental Health Society Conference
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• 2003.06a
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• pp.213-216
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• 2003

This study was conducted to estimate if the level of several chemical ingredients including alkanolamines or ethanolamines (EA) examined in the specific synthetic metalworking fluid (MWF) “A” can cause anti-microbial activity and health effect. Three water-based MWF products (“A”, “B”, and “C”) were studied every week for two months (from June 1, 2002 to July 30, 2002). Chemical ingredients such as formaldehyde, boron, EA, and copper were examined. In the sump where MWF “A” was used, not only the total level of EA, monoethanolamine(MEA), diethanolamine(DEA) and triethanolamine(TEA), but also boron level were significantly higher than those of the other MWFs. ANOVA statistical tests indicated that levels of pH, alkalinity, boron, MEA, DEA and TEA in MWF A were significantly higher than those in other MWF types. Correlation tests also found that levels of pH, alkalinity, boron, MEA, DEA and TEA in MWF “A” are significantly correlated. We suggested the assumptions that excessive concentrations of EA, and borate at a high pH level, may cause anti-microbial resistance synergically, To demonstrate this assumption, additional study is needed to examine the relationship between the levels of microbes and excessive concentrations of EA, and borate at a high pH level.

• Journal of Microbiology and Biotechnology
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• v.14 no.1
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• pp.105-109
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• 2004

This study was conducted to investigate the potential origin of Weissella species, which were found in ingredients of kimchi, such as salted Chinese cabbage, radish, green onion, red pepper powder, pickled shrimps, garlic, and ginger. Ten strains of Weissella species (Weissella thailandensis, W. kimchii, W. koreensis, W. minor, W. halotolerans, W. hellenica, W. kandleri, W. confusa, W. viridescens, and W. paramesenteroides) and lactic acid bacteria isolated from ingredients of kimchi were analyzed by SDS-PAGE of whole-cell proteins. Several strains with patterns identical to those of Weissella kimchii were isolated from green onion. On the basis of biochemical characteristics and 16S rDNA sequence comparisons, these strains were identified as Weissella kimchii, suggesting green onion as a major origin of Weissella kimchii found in kimchi.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.711-724
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• 2008

Guk has been a very important part of the Korean table service for a long time. To study the historical transition of traditional Guk, an analysis of old cookbooks from the Chosun dynasty ($15{\sim}19C$) was conducted based on cooking science. The following is the results of 52 types of Malgunguk from representative old cookbooks such as Sangayorok (1450), Suunjabbang (early 1500s), Eumshikdimibang (1670), Jeungbosallimgyungje (1766), Gyuhabchongsu (1815), Juchan (mid 1800s), Sieuijunsu(late 1800s). The ingredients for Malgunguk contain 30, 35, and 12 types of animal foods, plant foods, and seasonings, respectively. Fish and two to three meats are combined for the main ingredients of Guk, to harmonize the taste. Notably, deer and birds such as pheasants along with parts of beef (short ribs, marrow, Holdaegi) were used. Moreover, it is interesting to note that meat such as pork and chicken were favored to beef, which is contrary to preferences of today. There are only a few Malgunguks that have been passed down before the 16th century those after the 17th century have mostly been reported, but the ingredients have been simplified.

• The Korean Journal of Food & Health Convergence
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• v.5 no.3
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• pp.7-20
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• 2019

The use of caffeine as a psychoactive stimulant in tea has been observed to have serious negative effects in humans' systems such as respiratory, nervous, cardiovascular, renal and skeletal systems. This study was carried out to assess the levels of caffeine in 10 different tea brands available in local market in Dutse, Jigawa State, Nigeria. Quantitative analysis of caffeine was performed by a simple and fast UV-Vis spectrophotometric methods using different solvents for extraction. The caffeine content in all the tea samples analyzed in this study were below the maximum allowable limits set by the USFDA. Tea have been associated with adverse health effects and the claims made by manufacturers about the benefits of tea do not highlight risks associated with excessive consumption of a combination of the ingredients contained in tea. Long term effects of tea consumption of children and young people have not been adequately studied. Therefore, it is recommended that further research be carried out on the adverse effects of energy drinks on children. Research is also needed to be done on the effects of the combination of ingredients on health and excessive consumption of those ingredients to children and adolescents. People need to be educated and given proper awareness on the health risks associated with caffeine containing beverages.

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.471-479
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• 2011

This study analyzes flavor ingredients according to types of whisky and maturation periods based on total 40 different types of whisky that are mainly distributed to Korea via imports. Whisky was classified into four categories based on origin, and also into different categories based on maturity period, ingredients such as fusel alcohol, fatty acid, and fatty acid esters and proportion of patterns were analyzed. As a result of an analysis for fusel alcohol, high qualified types of alcohol including 3-methylbutanol, 2-methylbutanol, iso-butanol, and 1-propanol were detected from all Scotch whiskys, America whiskys, and Canadian whiskys. In particular, the proportional sum of 3-methylbutanol and 2-methylbutanol, and the sum of 3-methylbutanol and 2-methylbutanol/iso-butanol were regarded as core factors to determine each type of whisky. Acetaldehyde, ethyl acetate, and acetic acid increased as maturation and storage period became longer. As a result of the fatty acid and fatty acid ethyl ester analysis, the major fatty acids were dodecanoic acid and decanoic acid, both with detection of octanoic acid and hexanoic acid. However, dodecanoic acid, decanoic acid, and octanoic acid were lower than the detectable limit in American and Canadian whiskys, showing a unique phenomenon that hexanoic acid was detected only in very small amounts. Malt Scotch whisky showed higher significance than blended Scotch whisky, making it possible to classify types of whisky. Fatty acid ethyl ester contents showed significance with fatty acid either. In addition, changes in the whiskys based on maturation period were confirmed via proportions of fatty acids and fatty acid ethyl esters. In general, the proportion of fatty acids and fatty acid ethyl esters decreased as the storage period increased. This study provided basic data to classify types of whisky based on maturation periods by analyzing the proportion of flavor ingredients such as fusel alcohols, fatty acids, and fatty acid ethyl esters.

• Journal of Korean Medical classics
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• v.26 no.1
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• pp.99-129
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• 2013

Objective : Most disease of the aged comprise chronic illness, hence the diet is important. Yet, the study on diet methodology for the remedy of the aged folks' aliments is scarce. The diet for the aged must be easy to digest- in regard to the physiological features of the aged, delightfully chewable, while meeting the expectation and guaranteeing nutrition-supply and remedial efficacy. Material and Method : This study is designed to accomplish following things with the Yang-lo-bong-chin-seo, a text on maintaining and upbringing the health for the aged: (1) classify the food recorded in the text in terms of cooking methods, (2) then sort the main ingredients in remedial herbal rice porridge(Yak-sun-jook) in food material science manner, (3) evaluate the cooking methods of the porridge for each and various symptoms, and (4) assess the features of each ingredient of the porridge, the value of it both in oriental medicine's and nutrition's scope. Results : 1) Among 64 main dishes recorded in Yang-lo-bong-chin-seo, rice porridge composes the majority, which is 64%. Stew and soup account for 60% of side dishes. 2) In 15 food cures, 43 remedial herbal rice porridges(Yak-sun-jook) were recorded. 3) Yak-sun-jook utilizes most chinese herbs as its food material. 4) Yak-sun-jook is made more with vegetable ingredients than animal ingredients and consist highly of chinese herbs. 5) Main ingredients in the porridges are effective in disease cure in addition to sufficient, well-balanced nutrition. 6) Cooking method of the porridge is grinding chinese herbs into powder or boiling them for a long time. Conclusion: All forementioned steps build the informational foundation - for this purpose the information be utilized - for making possible the development and the devising of pragmatic and feasible Remedial herbal rice porridge(Yak-sun-jook).

• Journal of Digital Convergence
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• v.14 no.12
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• pp.555-560
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• 2016

This study attempted to secure competitiveness in the cosmetics market and provide basic data needed to promote sales and PR after reflecting consumer demands and needs in the development of cosmeceuticals. For this, it investigated their perception regarding the ingredients and efficacies of cosmeceuticals and repurchase intention among a total of 193 adults in their 20-50s who have had prior experience of buying these types of products from an online shopping mall as the importance of cosmeceuticals is emerging. According to a survey on consumer perceptions regarding the ingredients of cosmeceuticals by gender, there was a clear difference between men and women. In particular, when asked about the ingredients of whitening cosmetics, the percentage of male respondents was as low as 30.8% with a significant difference between men and women (t=31.688,p<0.001). In addition, most consumers were very aware of the efficacies of the ingredients of cosmeceuticals on the skin. In terms of actual repurchase intention, however, a significant difference was found by gender and product type in 3 different cosmeceuticals. In other words, men were lower than women in terms of awareness of cosmeceuticals and repurchase intention. Therefore, the development of a plan which satisfies both men and women, easily labels ingredients and meets consumer needs and demands through proper pricing policy are needed during the development of cosmeceuticals.