• Korean journal of food and cookery science
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• v.12 no.4
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• pp.547-556
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• 1996

The purpose of this study was to invesitage the optimum cooking method, which ingridients mixing ratio and decortication of white and black sesame gruels, were examined by sensory and mechanical tests. As the results of sensory evaluation for the decortication white and black sesame gruels with the levels of 50, 100, 150, and 200％ sesame per rice l00ｇ, the flavor, nutty taste, and the overall preference were increased with the increase of sesame add. The gruel which made with decorticated sesame roafting for 7 minutes was proferable. The gruels 150% decorticated white and black sesame roasted 7 min had better overall preference. In the mechanical measurement for the white sesame gruels, L value tended to be decreased, while ‘a' and ‘b' values as well as viscosity tented to be increased as the sesame ratio and roasting time increased. In black sesame gruels, L value tended to be decreased, while ‘a' and ‘b' values as well as viscosity tended to be increased when sesame ratio was increased. In correlation between sensory evaluation and mechanical measurement of the white and black sesame gruels, color, flavor, nutty taste of sensory evaluation were correlated with the mechanical measurement. The optimal material mixing ratio for gruels was rice 100 g, white and black sesame 150 g, and water 1075 g.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.233-238
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• 2012

We prepared sponge cakes consisting of 1.5%, 3%, 4.5%, or 6% Omija powder. The specific gravity and viscosity of sponge cake batter were measured. Also, the moisture content, color, volume index, weight and texture of the sponge cake were determined. Consumer preference tests of the sponge cakes were also conducted. The viscosity of cake batter tended to decrease as the ratio of Omija powder increased. The specific gravity of the control batter was 0.41, and there was no significant difference between the control and the cakes baked with 1.5%, 3%, 4.5%, and 6% Omija powder. The moisture content and weight of the cakes were not significantly different between the control and those made with Omija powder. Hunter 'L,', 'a,' and 'b' values of the crust decreased significantly as the amount of Omija powder in the cake increased. Hunter 'L' and 'b' values of the crumbs were low in the cakes with Omija powder, while 'a' values were high. Hardness and fracturability did not show any differences between the cakes. Adhesiveness and resilience of the control were high. The control sample showed the highest sensory score in overall preference. However, cakes made with 1.5% Omija powder obtained the highest values in color, softness, and flavor scores. Omija powder flavor and astringency scores increased as the amount of Omija powder increased, and sweetness did not show any differences among cakes. Intensity scores of egg flavors significantly decreased as the amount of Omija powder increased. Sensory scores of off-flavor significantly increased as the amount of Omija powder increased. Based on the results, 1.5~3% should be recommended as the optimum level of Omija powder to be added for the preparation of sponge cake.

• Journal of Nutrition and Health
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• v.9 no.1
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• pp.25-42
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• 1976

In order to determine nutrition education needs and related problems, a study was conducted of children's dietary habits, focusing on parental influence and degree of agreement between parent and child on foods liked, accepted, or disliked, in addition to a general survey of food atiitudes. This study was conducted throughout a two-month period, June to July of 1974. One thousand children of both sexes, from the fifth grade, junior and senior high schools of Seoul city, and their 2,000 matched parents, were surveyed, Teachers distributed questionnaires in the classroom and assisted the children in answering. Questionnaires also were distributed to the parents through their children, after the teachers explained the procedure of study. As to the influence of parents' food preferences, the following conclusiolns can be reached, in light of the results of chi-square tests conducted: 1. Agreement between mother and child on food preference was much higher than that between father and child, regardless of sex or birth order of the child. This observed difference in degree of agreement was greatest for children in the middle birth order, and greater for girls than for boys. 2. Various food attitudes: a. Food preferences: Beef, milk, and mandoo (boiled or steamed, filled dumplings) were extremely well liked by all subjects, regardless of age or sex. Cucumber, lettuce, and spinach also were lied. Most disliked foods were fatty layers of pork and liver. Cooked rice in the too wet or too dry state and pork were low preference items. b. Socioeconomic background and dietary practice: Higher educational background of the wife and higher income level of the family were associated with greater knowledge of nutrition, and interest in family nutrition and in introducing new foods to the family. But use of food as prize or punishment was found, regardless of the mother's educational and economic status. c. Change of food habit: Over 70 percent of subject had changed ad improved their dietary habits, mostly by reason of husbands' and wives' mutual influence after marriage. This study emphasized the great importance of nutrition eudation for mothers, and their prominent role and responsility in guiding the family to better nutrition, whatever the mother's educational background.

• The Journal of Korean Academy of Prosthodontics
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• v.33 no.2
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• pp.210-230
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• 1995

To compare the wear resistance of four kinds of commercial acrylic resin teeth [SR-Orthosit PosterioresR(Ivoclar Co., Liechtenstein), Endura PosteriorR(Shofu Inc. Japan), trubyte IPN teethR(Dentsply International Inc., York,), Trubyte BiotoneR(dentsply Inermational Inc. Brazil) by means of the toothbrush abrasion method, the artificial resin teeth were embedded in epoxy resin with the occlusal surfaces aligned in one plane for a total of 40 blocks. There after, each lock was mounted in the arm of the toothbrush abrasion machine(K 236, Japan). Wear measurements were made on the three preconditioned states. Those were as follows : no treatment specimens, thermocycled specimens, and thermocycled specimens which were immeresed applied load of 400g during the buring the brushing cycle. At the end of the 30,000-stroke cycle, each specimen was removed, and weighed. The microhardness of four kinds of commercial resin teeth were determined by means of microhardness tester. Microhardness tests were performed on te no treatment specimens, thermocycled specimens, and thermocycled specimens with immersion in the denture cleansing solution. Finally, the comparison of thermal properties were perfomed using differential scanning calorimeter(DSC-1500). The following results were obtained : 1. In the case of no treatment teeth, the wear amount of endura Posterior(EN) was the greatest among the others(p<0.01), and the wear amount of three kinds of artificial resin teeth was increased in the order of Trubyte IPN teeth(IN), Trubyte Biotone(BN), SR-Orthosit Posteriores(SN) but there was no statistic significance(p>0.01). 2. The wear amount of Trubyte IPN teeth(IT) and Trubyte Biotone(BT), was increased due to thermocycling effect, but that of Endura Posteriores(ET) was decreased conversely(p<0.01). 3. Except for the SR-Orthosit Posteriores(STC), the wear amount of three kinds of artificial resing teeth(that is, ETC, ITC, BTC) was increased due to denture cleansing solution$(Cledent^R)$, but there was no statistic significance(p>0.01). But the wear amount of the SR-Orthosit Posteriores(STC) was the greatest among the others(p<0.01). 4. The wear amount of toothbrush was the greatest in case of contact with occlusal surface of SROrthosit Posteriores resin teeth(p<0.01). 5. the microhardness values(KHN) of the SR-Orthosit Posteriores was the highest among the experimental artificial resin teeth(p<0.01). 6. There was no relationship between microhardness valuse(KHN) and wear amount of four kinds of experimental artificial resin teeth(p<0.01). 7. The differential canning calorimetric property of four kinds of artificial resin teeth did not show endothermal or exothermal peak in the range of $100^{\circ}C$

• Food Science and Preservation
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• v.17 no.4
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• pp.457-465
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• 2010

We sought to develop lotus (Nelumbo nucifera) root Jeonggwa as a health food. Jeonggwa was mixed with 0-8% (w/w) Omija water extract and stored at $25^{\circ}C$ for 12 weeks. Quality characteristics during storage were investigated. The pH of Jeonggwa fell, and the acidity level rose, as increasing amounts of Omija water extract were added. The moisture content of Jeonggwa rose from 7-8% to 14-17% within 2 weeks of storage at $25^{\circ}C$, and was maintained at that level to the end of storage. Total viable bacterial cells in Jeonggwa were initially 2.4~3.2 log CFU/g, and increased in number during storage, but never exceeded 4 log CFU/g. The shelf life of Jeonggwa was extended when Omija extract was added. The lightness (L), redness (a). and yellowness (b) of Jeonggwa during storage at $25^{\circ}C$ were highest in control samples and the values fell with increasing Omija extract concentration (p<0.001). Mechanical evaluation Jeonggwa showed that various tested parameters fell during storage at $25^{\circ}C$. The hardness and strength of Jeonggwa were significantly reduced as the Omija extract concentration rose (p<0.05). In sensory evaluation tests, the acceptability of Jeonggwa was optimal when 2~4% (w/w) Omija extract was added.

• Korean Journal of Environmental Agriculture
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• v.27 no.3
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• pp.274-278
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• 2008

Paratlanticus ussuriensis oviposited from early July to mid-September under laboratory condition. A female laid on average 145 eggs during the period of reproduction and over 54% of the eggs were laid within 2 weeks after the first laying. The average depth of egg-laying in soil was 19.4 mm under surface. The average major axis of an egg was 5.7 mm and the minor axis was 2.0 mm. Just before hatching, the egg swelled about twice the weight of a newly laid. In tests of ovipositional preference in different types of media, more eggs were laid in soil than in vermiculite or in $Oasis^{(R)}$ floral form. Females also prefer shaded places in the field for reproduction, away from sunshine. In terms of the strategy for egg survival, adult moves to the hill-side adjacent to orchard farm to find a proper place for their egg laying and its survival in winter.

• Journal of Korean Society of Transportation
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• v.17 no.5
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• pp.123-135
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• 1999

The rapid increase of Passenger cars which is caused by the discomfort of Public transit and the Preference of automobiles is the major factor of increasing traffic congestions in Seoul With the point that leading the automobilists to the Public transit can be the most important Policy to ease these traffic congestions, this study focuses on the behavioral aspects of company employees and university students and investigates factors influencing bus ridership. To be brief, by estimating bus ridership through count models, this study investigates factors which influence bus ridership and elicits Political suggestions which lead automobilists to Public transit. The Purpose in this study is the application of appropriate count data model. The count data models have been widely applied to the economic area from the middle of the 1980s and to transportation aspect mainly in the foreign countries from the latter half of the 1980s. Even though a few studies in this country employed count data model to count data. all of them were Poisson regression models without suitable tests for the importance of the model specification. In the end, as the result of statistical test, negative binomial regression model which is suitable for overdispersed data was found to be appropriate for the data of weekly bus ridership. To emphasize the importance of model specification, both of poisson regression model and negative binomial regression model were estimated and the results were compared.

• Food Science and Preservation
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• v.23 no.2
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• pp.194-203
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• 2016

The purpose of this study was to investigate the properties of tteok prepared from white (Samkwang) and brown rice (Heugseol, Heugjinju). The moisture and crude protein contents of rice were 14.89~17.15% and 4.79~6.81%, respectively. The crude lipid and crude ash contents of rice were 0.48~2.66% and 0.39~1.60%, respectively. The water binding capacity of Heugjinju (141.97%) was higher than those of other rice flours. As the soaking time increased, water absorption ability was in the order of Samkwang > Heugseol > Heugjinju. Using a rapid visco analyser (RVA), the initial pasting temperature of Heugseol was the highest, and the peak viscosities of Heugseol were higher than those of other rice flours. The quality characteristics of Tteokbokki tteok were assessed after its preparation by adding different amounts of Heugseol and Heugjinju (0, 5, 10, and 20%, w/w) content. The textural properties (hardness), of Heugseol and Heugseol measured using a texture analyzer, were greater than those of the control. Sensory preference tests revealed that 10% Heugseol and, 10% Heugjinju had the highest scores in appearance, color, and overall acceptability. The sensory test results revealed that Tteokbokki tteok prepared by addition of 10% added brown rice was the best.

• Food Science and Preservation
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• v.17 no.2
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• pp.230-235
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• 2010

We investigated the physicochemical quality characteristics of apple juice upon sterilization using hot water, and under various storage conditions. None of sugar content, acidity, or pH differed significantly among various sterilization conditions but chromaticity was considerably reduced in sterilized juice compared with control material. The chromaticity of non-sterilized juice decreased significantly after sterilization compared with material supplemented with vitamin C (0.1%, w/v). Fungi, yeast, and aerobic bacteria were detected in juice sterilized at $65^{\circ}C$ for 10 or 20 min, but no microorganisms were observed in juice sterilized by other procedures. Vitamin C content affected sterilization temperature to a greater extent than sterilization time. When juice was stored at $4^{\circ}C$ or $37^{\circ}C$ for 3 weeks after application of different sterilization conditions, almost no change in acidity, sugar content, or pH was observed, regardless of sterilization mode or storage period. However, chromaticity decreased with longer storage. Vitamin C levels were reduced by higher sterilization temperatures. However, longer storage periods had the greatest effect on reduction of vitamin C levels, which tended toward lower values regardless of differences in sterilization and storage conditions. In sensory evaluation tests, all of taste, color, and overall preference were highest for juice sterilized at $75^{\circ}C$ for 20 min. The ASC value was low at a storage temperature of $4^{\circ}C$ and at high sterilization temperatures, and a long storage period was associated with a greater ASC value. Thus, the quality of apple juice was excellent when juice was hot water-sterilized, with additional vitamin C, at $75^{\circ}C$ for 20 min, followed by storage at $4^{\circ}C$.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.620-628
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• 2013

In this study, the condition for preventing abnormal fermentation was set by heating the nuruk extract, such that glycosyl enzymes maintain its activity and unnecessary microbes are removed. The total colony of microbes in the heated nuruk extract was highest in number at $25^{\circ}C$ and began to reduce at 50, $60^{\circ}C$ and sharply reduced over $70^{\circ}C$. Saccharogenic power (SP), glucoamylase and acidic protease activities were highest at $50^{\circ}C$, 10, 20, 30min and ${\alpha}$-amylase activity was lower at $50^{\circ}C$ than at $25^{\circ}C$. In the pHs of the nuruk extract, as the heat temperature became higher and treatment time was longer, the pHs were reduced significantly. The total acidities of heat treatments at 50, $60^{\circ}C$ were lower by 0.2% than at $25^{\circ}C$, where as the 70, $80^{\circ}C$ treatments showed a sharp rise from the early stage of fermentation. Soluble solids showed the same aspects with the glycosyl enzymes cases. In reducing sugar, 25, $50^{\circ}C$ treatments were sharply increased from the first day of fermentation while $60^{\circ}C$ treatments began to rise from second day 70, $80^{\circ}C$ were slightly increased after the fourth day. The normally alcohol fermented treatments were 25, 50 and $60^{\circ}C$ 30min. The $70^{\circ}C$ treatments almost did not alcohol fermentation. In the preference tests, taste and total acceptability were high at 25, $50^{\circ}C$ treatments. These results suggest that makgeolli using heat treated nuruk extract also has good taste as well as did not.