• Korean Journal of Community Nutrition
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• v.11 no.6
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• pp.761-770
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• 2006

The purpose of this study was to plan a 5-day menu using antioxidant-rich foods (vitamin A. vitamin C, vitamin E, phytochemicals) for a congregate meal program for the elderly and to evaluate the satisfaction of menus. The elderly participated in the congregate meal program at Guro Elderly Welfare Facility during October, 2003 (120 persons / day). The elderly liked yungyangbab, cooked rice with sweet potato and pumpkin, soybean paste soup with chinese cabbage, pan-fried cuttlefish patty with chopped soybean sprout, pan-fried beef patty with tofu and ginseng, fresh vegetable salad and most of desserts. The leftovers of menus were negatively correlated with satisfaction of menus. The 5-day menu contained over 1/3 of KDRIs (Dietary Reference Intakes for Koreans) except fiber calcium, vitamin K and vitamin E. In conclusion, menus using antioxidant-rich foods for a congregate meal program for the elderly will improve nutrient intakes and satisfaction of the meal program. It may help to prevent chronic diseases and improve healthy lives of the Korean elderly.

• Journal of the Korean Society of Hazard Mitigation
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• v.2 no.4 s.7
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• pp.77-85
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• 2002

Korean government compensates 100% for natural disaster relief fund to public facilities, and provides 70 percents to crops through unit price calculation. This study estimated disaster damage according to the standard production cost of crops. Disaster damage was estimated according to the unit price of crops. Those crops are lettuce, pumpkin, red pepper, spinach, tomato and cucumber. As a result, the ratio of natural disaster relief fund to damage was revealed as $3.3%{\sim}13.8%$ with present method, 5.7%{$\sim}34.1%$ with suggested method. Suggested method is the first one considered damage ratio of crops, producer price and raising period.

• Nuclear Engineering and Technology
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• v.50 no.6
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• pp.944-949
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• 2018

The mass attenuation coefficients (${\mu}/{\rho}$) of food waste samples (pomegranate peel, acorn cap, lemon peel, mandarin peel, pumpkin peel, grape peel, orange peel, pineapple peel, acorn peel and grape stalk) have been measured employing a Si(Li) detector at 13.92, 17.75, 20.78, 26.34 and 59.54 keV. Also, the theoretical values of the mass attenuation coefficients have been evaluated utilizing mixture rule from WinXCOM program. The results showed that the lemon peel has the highest values of ${\mu}/{\rho}$ among the selected samples. From the obtained mass attenuation coefficients, we determined some absorption parameters such as effective atomic number ($Z_{eff}$), electron density ($N_E$) and molar extinction coefficient (${\varepsilon}$). It was found that the $Z_{eff}$ values of all food wastes lie within the range of 4.034-7.595, whereas the $N_E$ of the studied food wastes was found to be in the range of $0.301-1.720{\times}10^{25}$ (electrons/g) for present energy region.

• The Plant Pathology Journal
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• v.17 no.1
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• pp.45-51
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• 2001

A root rot/vine decline disease occurred naturally on bottle gourd-stocked watermelon, melon, oriental melon and squash grown in greenhouses, but not on these plants grown in fields. Self-rooted watermelon, cucumber, pumpkin and luffa were also proven to be hosts of the pathogen by artificial inoculation in this experiment. The pathogen was identified as Monosporascus cannonballus by comparing microscopic characteristics of fungal structures with those of previously identified fungal strains. Our field investigations showed that the temperature and electric conductivity of soil in infected greenhouses were higher and the soil moisture content was lower than in noninfected greenhouses. To investigate soil-environmental factors affecting disease development, greenhouse trials and inoculation experiments were conducted. The host plants inoculated and grown under conditions of high soil temperature and electrical conductivity ($35\pm2^{\circ}$, 3.2-3.5 mS) and with low soil moisture content (pF 3.0-4.5) were most severely damaged by the fungal disease. Since plants growing in greenhouses ae usually exposed to such environmental conditions, this may be the reason why the monosporascus root rot/vine decline disease has occurred only on cucurbits cultivated in greenhouses but not in field conditions.

• Korean journal of food and cookery science
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• v.17 no.2
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• pp.149-155
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• 2001

Namul cooked with the standard recipe was examined by research of microbiological test for three months and sensory evaluation of frozen namul after reheating. When the namul was freezed storage, in the microbiological test namul began to change on the 40th day, but there was no problem about stability of storage until 3 months. The overall qualities of taste, flavor, color and texture were examined by sensory evaluation of frozen namul after reheating. The pH was seemed to change slowly, its color was changed on the 20th day from the beginning of storage. Radish root represented substantial difference in texture and overall quality on the 20th day. The off-flavor of immature pumpkin stated on the 25th day. Later 10days nettle tree mushroom began to be changed in its taste, texture, overall quality and appearance, then on the 25th day it was seemed to have low preference. But oak mushroom kept its quality good for 25 days. Oyster mushroom was changed in color, appearance and overall quality on the 20th day. Bracken had low preference in taste, texture and moisture on the 25th day. The color of spinach was changed on the 15th day, and its taste on the 20th day. Soybean sprout was changed in taste, texture and overall quality on the 15th day, and overall quality marked low preference on the 25th day Root of bell flower was changed on the 25th day(p<0.05).

• Journal of KIISE:Software and Applications
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• v.27 no.8
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• pp.795-803
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• 2000

This paper presents a shared data decomposition model for improving concurrency in multi-user, distributed software developments. In our model, the target software system is decomposed into the independent components based on project roles to be distributed over clients. The distributed components are decomposed into view objects and core objects to replicate only view objects in a distributed collaboration session. The core objects are kept in only one client and the locking is used to prevent inconsistencies. The grain size of a lock is a role instead of a class which is commonly used as the locking granularity in the existing systems. The experimental result shows that our model reduces response time by 12${\sim}$18% and gives good scalability.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.777-785
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• 2011

For the purpose of develop semi-solid baby food, we investigated ingredients, processing aids as a thickener, processing suitability test, natural antibrowning agent, packing method, novel preservation technology, storage test and quality evaluation. In results, semi-solid baby food was developed. It's formulation is eco-friendly apple as a main ingredients, natural rhubarb extract 5% and thickener 4%. Thickener was used brown rice puffing powder and sweet pumpkin puffing powder. High pressure processing(HPP) and pouch packaging was used as processing and novel preservation technology. In results of storage test and quality evaluation, shelf-life of semi-solid baby food was 15 days in $5^{\circ}C$ cold storage and hedonic score of sensory evaluation was 4.3/5.0. Taste of them was fresh and sweet.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.4
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• pp.432-438
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• 2013

This study was conducted to compare seed viability among 42 species after ten years of storage in the midterm storage complex ($4^{\circ}C$, 30-40% RH) at the National Agrobiodiversity Center (NAC) Korean genebank maintained by the Rural Development Administration (RDA), Republic of Korea and to suggest the relative seed longevity and suitable monitoring intervals. The germination data from initial tests and after ten years of storage were compared to measure changes in viability during storage. The decline in seed viability varied greatly among seeds from -11.5% for Triticum sp. to 80% for melon. Coriander, crowndaisy, safflower, cosmos, Chinesebellflower, waxgourd, melon, castorbean, Welch-onion, hollyhock, wild barley, and tallfescue showed significant decreases in viability of 34.2%, 73.4%, 36.5%, 30.0%, 40.2%, 71.3%, 80.0%, 65.9%, 45.5%, 51.4%, 53.0%, and 33.5%, respectively. Gardenpea, soybean, perilla, onion, wild rice, Italian-ryegrass, and pepper showed a 15-30% decline in viability, while the viability of morningglory, adzukibean, maize, and Capsicum sp. decreased by 15% to 5%. Chicory, radish, Chinese-cabbage, bottlegourd, watermelon, cucumber, pumpkin, Cucurbita sp., groundnut, kidneybean, clubwheat, sesame, wheat, Triticum sp., rice, barley, orchardgrass, buckwheat, and wild tomato showed changes in viability of <5%. The changes in storage viability also varied within families. The wild types of rice and barley showed rapid viability loss and presented different aspects from cultivars. Since seed viability of species, classified as index 1 or 2, showed germination losses >15% after ten years of storage, a viability test should be conducted with five year intervals, while species with germination loss of <15% (in index 3 or 4) can be retested at ten year intervals.

• Journal of the Korean Home Economics Association
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• v.43 no.2
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• pp.19-31
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• 2005

The purpose of this study was to evaluate the microbiological quality and assure the hygienic safety of the Bibimbap production in elementary school foodservice in accordance with the HACCP(Hazzard Analysis Critical Control Point) program. The time-temperature relationship and the microbiological quality(total plate count and coliform bacteria count) were assessed to find the critical control point(CCP) during each of the production phase. In the pre-preparation phase, the risk factors of the raw ingredients exceeded the standard level suggested by Solberg et al. Mungbean starch jelly, egg and Kochujang were satisfactory in that no coliform groups were observed over the standard TPC level. In particular, there was a high the risk of beef from the early stages in terms of the coliform level. In the pre-preparation phase, green pumpkin had more coliform groups than the standard level even after washed, which calls for special attention to washing, sterilization, secondary infection of the handler, and the required time for pre-preparation of raw vegetables. In the cooking phase, the temperature of the soybean sprout and mungbean starch jelly decreased to 42$^{\circ}C$ and 26$^{\circ}C$, respectively, which was within the risk zone. In particular, mungbean starch jelly had a great risk factor even after boiling in hot water. During the storage stage before serving, a lot of ingredients were exposed to poor management of temperature and time and thus exceeded the standard level in the total plate counts. In particular, the microbiological count of beef was five times the standard level. Green pumpkins and soybean sprouts were left at 15-38$^{\circ}C$ that is within the risk zone for a long period of time after they were cooked. It is highly recommended that the time of the storage stage before consumption should be shortened and that proper devices should be used to prevent proliferation of bacteria. The number of TPC of the utensils was satisfactory enough, but the knife used exceeded the standard level and thus was a risk factor of bacteria proliferation.

• Food Industry And Nutrition
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• v.7 no.1
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• pp.40-44
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• 2002

본 연구는 한방에서 여러 가지 기능성을 주목받고 있는 호박을 주원료로 하고 8가지 한방 생약재를 부재료로 첨가해 이것이 마우스의 혈액 성상 중 적혈구수와 hemoglobin에 어떤 영향을 미치는지 알아보기 위해 진행되었다. 실험은 부재료로 첨가되는 한방생 약재 의 종류와 1회 복용량에 따라9가지 그룹으로 나누어 진행되었으며 먼저 마우스에게서 출혈을 유도한 후 호박 및 한방생 약재 추출물을 먹인 대조군과 비교해 출혈 전으로 회복되는 정도를 살펴보았다. 그 결과 적혈구의 경우9가지 실험구 모두가 대조구에 비해서 유의적으로 적혈구 수가 증가하였다 첨가된 부재료의 수를 줄인 A와 B그룹보다 8가지 한방생약재를 모두 부재료로 첨가한 C그룹에서 가장 높은 증가효과를 보여 주었다. Hemoglobin의 경우에도 9가지 실험구 모두가 대조군에 비해 유의성있는 증가효과를 보여주었다 Hemoglobin도 적혈구와 마찬가지로 A와 B그룹보다 8가지 한방생약재를 모두 첨가한 C그룹에서 회복효과가 가장 우수하였다 적혈구와 hemoglobin모두 1회 복용량보다 첨가되는 한방생약재의 종류에 따라 회복효과가 더 큰 것으로 생각된다.