• Food Science and Preservation
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• v.18 no.6
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• pp.891-897
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• 2011

Oak barrel have been used for a long time for the aging of wine. Instead of oak barrel aging, however, roasted oak chips can be directly added in the wine before aging. In this study, Korean oak chips roasted for different time durations were used for the red wine aging, and the properties of wine aged through the addition of the roasted oak chips were characterized. No significant differences were observed in the alcohol, soluble-solid, reducing-sugar and total-acid contents based on the oak chips aging, but the total phenol content increased. The methanol, ethyl acetate, propanol, isobutanol and isoamyl alcohol contents also increased. Especially, the methanol and propanol contents increased as the roasting time was prolonged. Although the hue values were similar to one another, the intensity as well as the lightness, redness, and yellowness values were high in the wine aged with the roasted oak chips. In the sensory evaluation, the wine aged with oak chips roasted for 2 h showed the highest scores in the flavor, taste, and overall preference.

• Korean Journal of Breeding Science
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• v.42 no.6
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• pp.654-658
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• 2010

A FA (Lilium formolongi $\times$ Lilium asiatic hybrid) intersectional hybrid lily cultivar 'Orange Crown' was developed in 2007 at National Institute of Horticultural and Herbal Science (NIHHS), Rural Development Administration (RDA) of Korea. The cross and immature embryo rescue was conducted between female parents 'Migreen' (Lilium formolongi 'Raizan' $\times$ Lilium asiatic hybrid 'A61') and male parent 'A01-187' (L. asiatic 'A96-28' $\times$ 'Sanzio') by cut style pollination method at Suwon in 2001. It was preliminarily selected as 'FA04-27' in 2004. Multiplication, bulb production and characteristic tests were conducted from 2004 to 2007. The evaluation of characteristics and preference were surveyed at a lily flower show of NIHHS at Taean in 2007. 'Orange Crown' flowers in the late of June and grows more than 183 cm stem length. Flowers bloom upward-facing, a little spotted and orange (RHS, O24A) petals. The pollen of 'Orange Crown' was sterile.

• Food Engineering Progress
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• v.15 no.4
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• pp.338-345
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• 2011

The pH, acidity, protein, color, reducing sugar, total sugar, alcohol and organoleptic characteristics of Takju containing 100% short grain rice (100 S), 100% long grain rice (100 L), 50 S+50% puffed rice powder (50 P) and 50 L+50 P were examined. After a drastic decrease during the initial stage of fermentation, the pH gradually increased except 100 L. Protein peaked at day 1 and decreased. A higher protein was noticed in puffed samples than in rice samples (p < 0.05). The Hunter "L" value decreased after a rise during the beginning of fermentation. Puffed samples showed higher reducing sugar than rice at day 0. Total sugar was similar to reducing sugar. A drastic increase in alcohol concentration was detected at day 2. Higher alcohol was observed in short grain than long grain and also in puffed samples than in rice (p < 0.05). A significant difference between 100 S and 100 L was observed in a sensory evaluation (p < 0.01); while no preference was detected.

• Korean Journal of Community Nutrition
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• v.24 no.4
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• pp.277-289
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• 2019

Objectives: This study examined the practices of a community meal program for older adults in rural areas during the agricultural off-season. Methods: A survey was conducted from December 12 to December 22, 2016. Self-administered questionnaires were distributed to 150 cooking volunteers, who had participated in the community meal program in 50 villages. A total of 114 responses were returned from 44 villages and used for data analysis. In addition, in-depth interviews were conducted with the volunteers of eight villages. Results: Most of the cooking volunteers were 50 years old or older and they participated in serving older adults meals for good will. The cooking volunteers perceived that the older adults in their community did not eat various foods, had difficulties in grocery shopping, and frequently consumed salty foods. During the agricultural off-season, 40.9% of villages served the older adults meals 6-7 days a week and 95.5% provided meals for lunch. An average of 21 to 40 older adults were served meals in each village. The cooking volunteers reported that the food preparation and meal service times were sufficient, recipes provided were useful, and menus met the preference of the older adults. At the end of the program, they felt proud of serving meals for older adults in the community. An increased awareness of healthy eating, interest in health, and consumption of nutritious meals, a decrease in loneliness among older adults, and the promotion of fellowship in the community were rated highly. The cooking volunteers expected additional support for cooking personnel and insisted that the program should be provided for the entire agricultural off-seasons. Conclusions: The community meal program during the agricultural off-season for the elderly in rural areas was effective in improving the dietary life of older adults, relieving their feelings of isolation, and promoting fellowship of the community. The volunteers felt workload due to a shortage of volunteers but answered that they were rewarded by helping older adults in their community.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.19 no.3
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• pp.9-15
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• 2019

Large global online shopping malls, such as Amazon, offer services in English or in the language of a country when their products are sold. Since many customers purchase products based on the product reviews, the shopping malls actively utilize the sentimental analysis technique in judging preference of each product using the large amount of review data that the customer has written. And the result of such analysis can be used for the marketing to look the potential shoppers. However, it is difficult to apply this English-based semantic analysis system to different languages used around the world. In this study, more than 500,000 data from Amazon fine food reviews was used for training a deep learning based system. First, sentiment analysis evaluation experiments were carried out with three models of English test data. Secondly, the same data was translated into seven languages (Korean, Japanese, Chinese, Vietnamese, French, German and English) and then the similar experiments were done. The result suggests that although the accuracy of the sentimental analysis was 2.77% lower than the average of the seven countries (91.59%) compared to the English (94.35%), it is believed that the results of the experiment can be used for practical applications.

• Food Engineering Progress
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• v.21 no.4
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• pp.375-382
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• 2017

The purpose of this study was to examine the effect of different types of frying oil on the quality of yakgwa such as expansion rate, color, moisture content and rheological properties. Yakgwa fried with corn oil showed the highest expansion in width and length, and rice bran oil in height. With regard to the overall expansion rate, yakgwa fried with rice bran had the highest value. As for lightness and yellowness, yakgwa fried with soybean oil had the highest lightness (34.74), while yakgwa fried with grape seed oil had the lowest lightness (29.82). As for redness, however, no significant difference was found. Regarding fat content, yakgwa fried with rice bran oil showed the highest value with 18.91%, while yakgwa fried with corn oil and canola oil showed the lowest value. No difference was found in moisture content according to the type of frying oil. In relation to the acid value, yagkwa with soybean oil showed the lowest value of $0.24{\pm}0.66$; as for peroxide value, yagkwa fried with rice bran oil showed the lowest value of $3.59{\pm}1.74meq/kg$. No difference was found in hardness, cohesiveness and resilience according to the type of frying oil. Yagkwa fried with corn oil and canola oil showed the lowest value in terms of adhesiveness and chewiness, respectively. The results of the sensory evaluation showed not significance difference in overall preference, but yakgwa fried with rice bran oil had the highest value of $5.93{\pm}1.87$.

• Journal of Applied Biological Chemistry
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• v.62 no.3
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• pp.299-304
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• 2019

Yogurt was prepared with different substitution ratio [10, 20, 30, and 50% (w/w)] of skim milk with enzymatically saccharified Korean rice wine lees powder (eKRWLP) and fermented with commercially available mixed lactic acid bacteria (Bifidobacterium longum, Lactobacillus acidophilus, Streptococcus thermophilus) at $40^{\circ}C$ for 18 h. Fermentation characteristics were evaluated in terms of acid production (pH and titratable acidity) and viable cell counts of lactic acid bacteria. The pH of yogurts decreased with increasing eKRWLP substitution ratio of skim milk. After 12 h fermentation, titratable acidities of eKRWLP substitution and control (yogurt made without eKRWLP) were 0.84~1.04% and 0.93%, respectively. The titratable acidities of yogurts prepared with 10 and 20% substitution ratio increased than that of the control yogurt, but titratable acidities of yogurts of 30 and 50% substitution ratio decreased. After 9 h fermentation, the number of viable lactic acid bacterial cell were increased to 8.18~8.24 log CFU/g in all yogurts. In sensory evaluation, there were similar preference for eKRWLP yogurts prepared with 10 and 20% substitution ratio and the control. When eKRWLP substitution and control yogurts fermented for 9 h were incubated at $4^{\circ}C$, their pHs and titratable acidities were slightly changed but the number of viable lactic acid bacteria were well maintained above $10^7CFU/g$ for 11 days in yogurts prepared with 10 and 20% substitution ratio among eKRWLP substitution yogurts. These results suggest that eKRWLP can be used as substituent of skim milk and the optimum substitution ratio is around 10~20%.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.31 no.1
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• pp.73-82
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• 2021

Objectives: This study aimed to investigate the public cognition and information acquisition route for heavy metals and organic solvents in the general population in order to provide information for the development of public relations materials. Methods: The study was carried out by questionnaire from January to March 2011 by an interview with trained surveyors. There were 700 participants, divided by gender and age. A questionnaire was issued consisting of subjective and objective cognition evaluation items and questions about information acquisition route and preferred information acquisition route for six heavy metals and five organic solvents. Data were expressed as a percentage using the SPSS 23.0 software package. Result: For heavy metals, subjective and objective cognition degrees were higher in the order of lead, mercury, cadmium, and arsenic. They were higher among males than females, and in adults compared to school-age subjects. For organic solvents, both cognition degrees were high in the order of acetone, benzene, and formaldehyde. However, cognition degree by gender and age showed a complex pattern. As a response to information acquisition route, broadcast media had the highest in all ages and genders, followed by word of mouth from neighbors in elementary school children, school education or expert lectures in middle and high school students up to people in their 30s, and print media among those in their 40s to over 60s. There was no difference in the order by gender. As a response to preference for information acquisition route, broadcast media also proved the highest in all ages and genders, followed by school education or professional lectures among those in elementary school and over their 60s, and the internet in other age groups. Females preferred school education or expert lectures and word of mouth from neighbors, while males preferred the internet. In the case of the internet, the ranking was higher for preferred information acquisition route compared with the ranking for information acquisition route. Conclusions: This data on cognition degree, information acquisition route, and preferred information acquisition route according to gender and age can provide basic data for the development of educational and promotional materials for heavy metals and organic solvents exposure management.

• (The) Korean Journal of Educational Psychology
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• v.26 no.4
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• pp.1225-1248
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• 2012

The present study explored how ADHD assessment, identification, and diagnosis were conducted in research through an overview of research papers on ADHD in the last 10 years. The collected studies were categorized and analyzed by topics including data collection settings, assessment and identification, coexistence with other disabilities, considerable variables throughout evaluation, and biological basis. They were categorized and analyzed according to the identification methods, the number of assessment(s) and the number of informant(s). The results were as follows: First, the assessment and identifying studies on children with ADHD were excessively biased toward clinical settings. Second, the majority of the previous studies explored more the development or validation of tools for the assessment and identifying of ADHD than the other topics. Finally, a high preference for the use of a multiple assessment method in identifying ADHD was found. However, considering methodological aspects, there was a lack of practical application of multi-step process such as including a personal interview, reviewing school records or direct observing rating criteria. Considering these results, we discussed an urgent need for the diagnosis and identification guidelines of ADHD for teachers to effectively identifying ADHD children at schools. The implications of school-based ADHD assessment and diagnosis research were suggested.

• Journal of Navigation and Port Research
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• v.45 no.1
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• pp.9-15
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• 2021

According to IMO, MASS is defined as a vessel operated at various levels independent of human interference. The safety navigation support service for MASS is designed to improve the safety and efficiency of MASS by developing public services on shore for ship arrivals/departures and for cargo handling. The safety navigation support service consists of a total of six types of services: autonomous operation, berthing/unberthing/mooring, cargo handling and ship arrival/departure service, PSC inspection, condition monitoring, and accident response support services. In order to support accident response service, the relative importance of a bridge navigational equipment was assessed by stratifying the navigation system to provide safe and efficient support services by objective judgment through specific and quantitative methods using AHP, one of decision-making methods used by an expert group. The survey was conducted by dividing the bridge navigational equipment into depth, location, and speed information. As a result of applying the AHP method, the importance of depth, location, and speed information was assessed. The relative importance of each equipment for providing location information was also assessed in order of Radar, DGPS, ECDIS, Gyro compass, Autopilot, and AIS. This was similar to survey results on the utilization of each operator's preference and its impact on marine accidents.