• 동아시아식생활학회지
• /
• 제19권6호
• /
• pp.839-845
• /
• 2009

The objective of this study was to examine the eating habit characteristic and developmental outcomes of young children (ages 24 months through 42 months) as well as their mothers' nutritional attitudes and maternal levels of nutrition knowledge. The study also analyzed relationships among the children's eating habits and developmental outcomes and the mothers' nutritional attitudes and nutrition knowledge levels. The subjects included 164 young children who were enrolled in early childhood education and care settings in Seoul and Gyunggi province. The main results were as follows. There were significant correlations among the young children's eating habits and developmental outcomes, specifically between their attitudes towards meals and fine motor skills, communication, social-emotional aspects, and cognitive areas (p<0.01). In addition, there were significant correlations among the young children's eating habits, the mothers' nutritional attitudes and their nutrition knowledge levels (p<0.01).

• 한국인쇄학회지
• /
• 제28권2호
• /
• pp.1-11
• /
• 2010

The physicochemical characteristics, adhesion power, and conservation of imported tapes repairing documents that consisted of adhesive, carrier, and masking were investigated. Materials related to pressure sensitive adhesive produced in domestic companies were examined also. And then, the performance evaluation of prototype manufactured in our laboratory was undertaken. Both the pressure sensitive tapes were compared. The polyacrylate of adhesive agents such as polyacrylate, starch, Glue, and PVA of imported tapes was best. The adhesion strength, power, reversibility, and stability (deterioration) of imported tapes were analyzed. By comparing results of imported tapes, two adhesive agents were selected finally. The carriers of imported tapes are made of one of papers, cotton sheets, and felts. Major carrier material was a paper. The jutes, conifers, and hardwoods were main ingredient of papers. The durability of Hangi($18{\pm}2g/m^2$) was one and half times superior to imported one.

• 대한본초학회지
• /
• 제23권3호
• /
• pp.61-66
• /
• 2008

Objecives : Aucklandiae Radix is a root of Aucklandia lappa which has been widely used for regulating the flow of vital energy, invigorating the spleen, alleviating pain. Aucklandiae Radix contains the costunolide which is the main ingredient. The substitutive Aucklandiae Radix are Inulae helenii Radix, Aristolchiae Radix, Vladimiriae Radix, and Inulae racemosi Radix in Korea and China. This paper is analysised and compared the costunolide and HPLC pattern in Aucklandiae Radix and substitute herbs. Methods : Chromatographic separation performed using C18 column(Luna 5 u, 250 mm ${\times}$ 4.6 mm) with a mixture of methanol and water(65:35)(v/v). The analyses detected at UV(210 nm). Results : Optimal extraction condition of costunolide was 100% methanol for 2hr. Costunolide was detected in Aucklandiae Radix and Vladimiriae Radix, but other herbs were not detected. In Korea herbal market, Aristolchiae Radix merchandise was identified as the imported Inulae helenii Radix. Conclusions : According to above results, this method was useful identified to Aucklandiae Radix and substitutive herbs. In Korea herbal market, Aristolchiae Radix was identified as Inulae helenii Radix.

• 동아시아식생활학회지
• /
• 제11권1호
• /
• pp.44-59
• /
• 2001

The purposes of this study are to investigate perception and preference of Chinese college students for Korean Kimchi by a survey and sensory evaluation and to globalize and industrialize Kimchi in the world. A questionnaire survey was conducted on 588 students residing in Beijing. About 80% of all the participants knew what Kimchi was and 63.4% had eaten Kimchi before the survey . On thier first impression of Kimchi, 43.6% of respondents, answered the nationality of Kimchi is impression after eating Kimchi was 'good'. 51.4% of respondents, answered the nationality of Kimchi is 'Korea'. The most liked Kimchi is Baechu Kimchi, and they preferred the white stem of the Chinese cabbage. On their perception of Kimchi,'Kimchi is a good side dish with cooked rice' was totally received point. The most well-known cooking method of Kimchi turned out to be Kimchi Chigae. As the results of sensory evaluation on several types cabbage Kimchies at room temperature, the most preferred Kimchi by the students was two-day old and made out of 5g red pepper. And two-day old Kimchi lOg red pepper and 2g shangchai added was preferred, too. But the six-day old Kimchi was disliked. The two-day old Kimchi made out of lOg red pepper preserved in the refrigerator was the most-liked. The dishes using Kimchi as the main ingredient are listed according to the students preference as follows Kimchi Hundun, Kimchi Ddungchai, Kimchi Bokum, and Kimchi Ramen, and so on.

• 한국식생활문화학회지
• /
• 제28권6호
• /
• pp.640-650
• /
• 2013

Soy sauce, a basic ingredient in Asian cuisine, is made of fermented soybeans, salt, water, and barley or wheat flour. The sensory characteristics of soy sauce are not only determined through its main ingredients but also by various flavor compounds produced during the fermentation process. This study was conducted to identify the sensory attributes of five different commercial soy sauce samples that differ in Meju types (traditional Meju or modified Meju) and usage types. Thirty three sensory attributes, including appearance (1), odor (16), flavor (14), and mouthfeel (2) attributes, were generated and evaluated by eight trained panelists. The collected data were analyzed by analysis of variance and principal component analysis. There were significant differences in the intensities of all sensory attributes among the soy sauce samples. Soy sauce made with traditional Meju had high intensity of fermented fish, beany, musty odors and salt, Cheonggukjang, fermented fish flavors. Whereas two soy sauces made with modified Meju were strong in alcohol, sweet, Doenjang, roasted soybean flavors. Two soy sauces for soup made with modified Meju had medium levels of briny, sulfury, fermented odors and bitter, chemical flavors and biting mouthfeel characteristic.

• 대한전기학회:학술대회논문집
• /
• 대한전기학회 2005년도 제36회 하계학술대회 논문집 B
• /
• pp.1008-1010
• /
• 2005

In the examination of steam generator(SG) tube in nuclear power plant, eddy current testing probes play an important role in detecting the defects. Bobbin probe and MRPC probe is usually used for the inspection of SG tube. Bobbin probe is good at high speed inspection, but ability of detection of circumferential defect is very weak. On the contrary MRPC probe, which moves for inspection in the direction of axial and circumferential simultaneously, has very slow inspection speed, but it has excellent detection capability for small cracks, which is hardly detected by bobbin probe. In this paper, for the accurate analysis of experimental ECT signals, construction of MRPC probe signals database according to the variation of defect size is the main purpose. Using 3-D finite element method, ECT signals are analyzed, and signals analysis add according to frequency ingredient. The results, which are analysis and characteristics ion of electromagnetism simulation signals, is databased.

• 한국식생활문화학회지
• /
• 제11권5호
• /
• pp.609-619
• /
• 1996

In this study, the alteration of Jook was studied by analyzing and comparing ingredients of Jook appeared in the reference of cookbooks from 1611 to 1958. 121 kinds of Jooks were mentioned 371 times. The Jooks made only with grains, mostly Hin Jook (white Gruel) made of rice, were recorded 31 times in 10 kinds. Rice or processed rice appeared most (194 times) as main ingredients in Jooks other than Hin Jook. As for condiments, honey and sugar were mentioned 37 times, accounting for one third of the condiments recorded as used for Jooks. The basic ingredient of Jooks were rice, but mostly the Jooks were named after the subsidiary materials. Chinese medicinal ingredients were most among the subsidiary materials; 35 kinds of them were mentioned 73 times. As regards the ingredients of the Jook, the other ingredients were added to the grain ingredients between the 17th century and the 19th century whereas only grains were put into Jook during the 20th century.

• 대한화장품학회지
• /
• 제31권1호
• /
• pp.1-11
• /
• 2005

유럽연합, 미국, 일본을 중심으로 한 주요 국가의 화장품 관리규정의 변화를 주요 이슈별로 비교 검토하여 이를 토대로 우리나라의 화장품 법령의 개정방향을 제시하였다. 이들 비교 대상국가에서는 화장품 산업의 발전과 소비자의 안전확보를 위하여 사후관리체계를 강화하고 있다. 우리나라의 경우 화장품 인정범위의 확대, 표시${\cdot}$광고의 개선, 전성분표시제, 사용기한 표시등의 단계적 도입이 필요하며, 업체 자율책임과 사후관리체계로의 전환을 위하여 화장품 GMP의 도입$\cdot$ 확대를 위한 지원정책의 수립이 필요하다고 판단된다.

• Journal of Microbiology and Biotechnology
• /
• 제29권6호
• /
• pp.877-886
• /
• 2019

Brewing with buckwheat as an ingredient has been proven to be successful in several previous studies. However, few studies have focused on the effects of buckwheat on the rutin content and antioxidant activity of beer. In order to develop a lager beer with high rutin content and desirable sensory characteristics, tartary buckwheat malt was used as a brewing adjunct. The results showed that the rutin-degrading enzyme was the key factor affecting the rutin content in the wort and beer. Compared to beer made using the common mashing method, the rutin content in the buckwheat beers produced using an improved mashing method was approximately 60 times higher. The total flavonoid contents in buckwheat beers also depended strongly on the mashing methods, ranging from 530.75 to 1,704.68 mg QE/l. The rutin-rich beers also showed better oxidative stability during forced-aging. Meanwhile, the buckwheat beers were found to be acceptable in terms of the main quality attributes, flavor, and taste.

• 한국재료학회지
• /
• 제29권11호
• /
• pp.664-669
• /
• 2019

In this paper, a water-based green polymer mud is synthesized by simple compounding method. Effects of different kinds of tackifiers, their molecular weight on the viscosity of polymer mud and the effects of different fluid loss additives on mud fluid loss are studied. The results show that when polystyrene and anionic polyacrylamide with molecular weight of 8 ~ 10 million are used as the main thickening ingredient, polymer mud with high viscosity and high stability can be obtained. When the prepared polymer mud is formulated as NPAM: PEO: Hydroxypropyl cellulose(HPC) : Water = 42:10:10:100000 (unit: kg), the viscosity can reach 20.6 s, the filtration loss in 7.5 min is 24 mL, and the sand content is only 0.1 %. Compared with traditional bentonite mud, the green environment-friendly polymer mud has the advantages of small amount of waste, low environmental pollution, and low pulping cost, and can meet the construction needs for most topography and geomorphology drilling engineering.