• Research in Community and Public Health Nursing
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• v.14 no.3
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• pp.375-384
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• 2003

The purpose of this study is to identify the amount of social support and quality of life perceived by elderly people in rural areas and to examine the relationship between social support and quality of life in an effort to provide the basic data for effective nursing intervention to enhance quality of life among elderly people. Data were collected from a sample of 220 elderly people aged over 60 from a stratified probability method from one rural area in South Jeolla province from Aug. 15 to Sep. 15, 2002. For data collection, pre-educated researchers visited the participants' homes and surveyed them face-to-face. The statistical analysis was performed using the SAS program along with t-test, ANOVA, and Pearson Correlation. The findings were as follows: 1. The most socially supportive people they answered were Spouses (57.28%), followed by children, friends/neighbors, in descending order. In terms of satisfaction about social support, the subjects felt the most satisfaction from spouses, followed by friends/neighbors, children, in descending order. 2. The participants' perceived social support was 26.0 and the highest score was 108.0 out of 125. Also, the average score and average grade point was 81.7 and 3.35, respectively. A comparison of the average grade points per items within sub-areas of social support revealed financial aid(3.56), informative support(3.34), emotional support (3.27), and evaluation support(3.22). 3. Their perceived social support had statistically significant differences in terms of how much they earned (F=18.56, p= .00001) and whether they had family members living together (F=2.68, p= .0512), quality of life had statistically significant differences in terms of how much they earned (F=35.34, p= 0.00001). 4. The quality of life they perceived was the lowest score 47.0, the highest score 196.0, average score 145.7, and average grade points 3.28. A comparison of the average grade points per items within sub-areas of quality of life revealed neighbor relationships(3.97), self-esteem(3.49), family relationships(3.35), economic conditions 3.12), physical health (2.98), and psychological health(2.74). 5. The relationship between the amount of the subjects' social support and quality of life was significantly correlated (r=.696, p< .001). The findings revealed that social support for elderly people in rural areas was a greatly effective factor on their quality, of life. Also, it was shown that the larger the social support for the elderly, the greater the quality of life for them. Therefore, it is necessary to foster geriatric nurse specialists and develop nursing intervention programs connected with health care and social wellbeing in order to enhance the quality of life of elderly people in rural areas. Also, it is necessary to develop effective models for community and its applications, which will playa leading role for elderly people.

• Journal of Ginseng Research
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• v.30 no.3
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• pp.132-136
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• 2006

This study was carried out to study the effect of emergence type of multiple stem and main bud on the quality of fresh and red ginseng in Korean ginseng. To achieve the aim of this study, characteristics of roots and quality factors were investigated. Single stem plants were 62.9% of the total samples, and the remainder(37.1%) were multiple stem plants. The number of stems affected considerably on root weight. Root weight of triple stem type with triple main bud was the largest among the types. As the number of stem per plant increased, the root quality became worse. In both single and multiple stem, the more the number of main buds was, the lower the quality grade was. Yield of the red ginseng was about 30%, showing little difference between single stem and multiple stem plant. As the number of stem increased, yield of Bonsam decreased. The quality grade of red ginseng of single stem was better than that of multiple stem. Multiple stem plant produced relatively more Yangsam and Japsam. As the number of main bud increased, the quality grade of ginseng decreased.

• Journal of Wetlands Research
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• v.20 no.2
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• pp.173-180
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• 2018

The utilization of TOC(Total organic carbon), a new environmental standard, was evaluated for 30 lakes in the Nakdong River Basin, which is used for drinking and agricultural usage. The active use of water resources begins with securing satisfactory water quality. Since this allows people and nature to maintain stability of quality, water quality standards are being tightened to ensure good water quality. In order to improve the pollution level of organic matter in lakes in the living environment, it is important to use the appropriate organic substance index. The relationship between the newly introduced TOC and the existing COD(Chemical oxygen demand) in the targeted lake was positively correlated with the possibility of replacing the TOC with COD. However, the environmental grade standard using TOC is better than the environmental grade standard using COD, so it has the same effect as that of the grade of water quality using TOC as an organic substance factor. This indicates the limitation of TOC to directly replace existing COD when trying to determine or improve the quality level using organic indicators of lakes. Therefore, in order to secure the qualitative safety of the lake, it is required to strengthen environmental standards of TOC in terms of water quality grade. In addition, the correlation between TOC and COD shows a great difference depending on the utilization characteristics of the lake. This requires clear scientific identification, and it requires continuous monitoring of COD that has been used to accumulate indicators of lake organic matter.

• Korean Journal of Poultry Science
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• v.36 no.3
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• pp.223-229
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• 2009

The objective of this study was to investigate the effect of the supplementation of antibiotics on meat quality grade of broiler carcasses under the Korean meat grading system. A total of 34,000 broiler carcasses, which were randomly selected 100 broilers from each farm in 340 broiler farms (305 farms with antibiotics; 35 farms without antibiotics), were used in this study. Average daily weight gain of broilers was not significantly affected by the use of antibiotics. The ratio of quality grade A was higher in the broiler carcasses from the farms with antibiotics supplementation (78.87%) than those without antibiotics (73.46%, P<0.05). The numbers of carcass defects, which are down-grade factors of meat grading system, were much higher in the broiler carcasses produced from the farms without antibiotics supplementation when compared with those with antibiotics. In particular, the incidence of the carcass defect on conformation was approximately 1.8 times higher in the carcasses from the farms without antibiotics supplementation than those with antibiotics, which showed the highest negative correlation with quality grade A. Therefore, the improvement of farm management system, the use of antibiotics alternatives from natural products, and a proper incentive should be considered in various ways to encourage farmers to reduce antibiotics usage in their farm and earn consumers' trust for antibiotics-free products.

• Food Science of Animal Resources
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• v.21 no.4
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• pp.329-336
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• 2001

The experiments were carried out to investigate the aging effect between loin muscles from Hanwoo and Helstein. Two kinds of loin samples were prepared from the carcasses of grade B2 from Hanwoo and D from Holstein. The carcasses were chilled for 24 hours after slaughter. The carcasses was obtained by chilling the loin fort 1 day after wrapping it. On the other hand. was obtained divided by 500g and stored at 2$^{\circ}C$ for 11 days after air packing. In the case of fresh beef pH and lactic acid of grade B2 were lower than that of grade D. Hardness and chewiness of grade B2 were lower than that of grade D, but myofibrillar fragmentation index(MFI) of glade B2 were higher than that of grade D. Total concentrations of free amino acid of grade B2 were higher than those of D. The contents of monounsaturated fatty acid of grade B2 was lower than grade D, and monosaturated fatty acid/saturated fatty acid(MUFA/SFA) of grade B2 were higher than grade D. The contents of nonprotein nitrogen of the aged beef was higher than the fresh beef, and beef of grade B2 was higher than that of grade D. In case of aging beef. cooking loss of grade B2 was lower than grade D.

• Journal of Environmental Impact Assessment
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• v.21 no.6
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• pp.903-916
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• 2012

We need to use aesthetic landscape assessment(ALA) as the means of riparian buffer zone(RBZ) management. This study verified the political validity of designation policy of RBZ and land purchase policy. The purpose of this study was to propose RBZ landscape management strategies through ALA of RBZ in Gyeongan Stream for the better attractive and healthy riparian landscapes. The natural type landscape units(LUs) covered 40.9% of the entire area and the cultivated land type LUs covered 20.58%. Landscape assessment consisted of landscape quality and landscape integration assessment. The criteria for assessing landscape quality(LQ) were naturalness, interest, uniqueness, and landscape function. LQ was ranked into five grades using a matrix. The landscape integration assessment consisted of an inner integration assessment in each LU and outer integration assessment among LUs. To review the propriety of designating the riparian area and the riparian ecological belt, differences in ecological appraisal and aesthetic valuation were reviewed through a t-test, Oneway ANOVA, and logistic analysis. The results of ALA, 29.15% of the entire area scored at grade 1 in LQ, while 31.95% scored at grade 5, indicating that grade 5 areas occupied a high share. Surveyed areas were divided into designated RBZ and undesignated RBZ. Results indicated that designated RBZ scored grade 1 in LQ took up 33.2% of the total, significantly higher than the 23.3% taken up by undesignated RBZ. When examined according to buffer distance, grade 1 areas within 50m took up 50.2% of the total area, lower than the 32.7% at buffer distances of 500m-1km. Results indicated a 1% statistically significant difference. Accordingly, analysis was undertaken for the expansion of designation of the riparian area and the selection of appropriate land for formation of a riparian ecological belt, and was designated at priority 1 and 2 for land purchase. This study can also contribute to the formation of a riverine eco-belt through discovery of design factors for upgrading the ecology, aesthetics, and landscape of the riparian area and application in determining land purchase priorities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.350-355
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• 2003

This study was carried out to clarify the effect of addition of perilla leaf powder (PLP) and carcass grade on the quality and palatability of pork sausage. The chemical composition, pH, calorie, water holding capacity, surface color, textural properties and amino acid composition of the samples were determined, and sensory characteristics were evaluated. Moisture and crude ash were not different among sausage of four type. Crude fat of grade B sausage was higher than that of grade E sausage, and grade B sausage added PLP was higher than grade B sausage without PLP. Crude Protein of grade E sausage was higher than that of grade B sausage. The pH of grade E sausage added PLP was highest, and calorie of grade B sausage without PLP was highest among sausage of four type. Water holding capacity of grade B added and free PLP was significantly higher than grade I sausage. The residual nitrite of sausage added PLP was significantly lower than sausage without PLP. In case of Hunter's $L^{*}$, grade B sausage and free PLP sausage were significantly higher than grade E sausage and sausage added PLP, respectively. In case of Hunter' $a^{*}$, grade E sausage and free PLP sausage were significantly higher than grade B sausage and sausage added PLP. Hunter's $b^{*}$ of sausage added PLP was higher than that of free PLP sausage. Textural properties, hardness, springiness, cohesiveness and chewiness were significantly different among sausage of four type, but gumminess of grade E added PLP was lowest among sausage of four type. Total amino acid was not significantly different among sausage of four type. Sensory color and texture of grade B sausage were superior to grade I sausage, palatability of free PLP sausage was superior.sage was superior.

• Journal of Korean Society of Rural Planning
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• v.16 no.3
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• pp.87-101
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• 2010

This research has a significance on providing basic material of landscape ecological planning and open space planning of the future site by selecting Sinseo innovative city area, large residential land development district in rural area, by classifying biotope types and implementing recreational value assessment in the level of area. First of all, as a result of classification of biotope types in research site, total 11 biotope type groups including stream biotope and its subordinate 51 biotope types. Also, as a result of the first value assessment of classified biotopes, there are total 5 types such as vegetation-full natural river, fallow ground in I grade. In addition, it is analyzed that grade II have 18 types, III are 10, IV are 12, the least valuable V are 6. Especially, grassland biotope(GD) was classified into grade II, which is one grade raised, because it is analyzed that it has high value in terms of normal access and availability although it was assessed as grade ill in terms of natural experience quality. Lastly, as a result of the second assessment, special areas for natural experience and recreation(1a, 1b) are 15, areas for natural experience and recreation(2a, 2b, 2c) are 47. Especially, the 52th drawing mark space was grade II in the first assessment but its value grade was upgraded because of its high value in terms of use evidence, size of the area, accessibility with housing area, history and cultural character and so on.

• Food Science of Animal Resources
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• v.36 no.3
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• pp.291-299
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• 2016

Interaction between carcass quality grade and end-point cooking temperature on eating quality of Hanwoo m. longissimus was investigated. Ten (10) of steers were sampled from a commercial population; carcasses with QG 1⁺⁺ (n=5) and QG 1 (n=5) were chosen. Samples were cooked by electric oven at 60 or 82℃ and compared with uncooked control samples. The pH was not affected by cooking temperature but decreased the redness after cooking and steaks cooked at 60℃ were more reddish than steaks cooked at 82℃ in both QG groups. Higher cooking temperature greatly (p<0.05) increased the cooking loss, but there was no significant interaction between cooking temperature and QG on the cooking loss. Moisture is negatively correlated with temperature in both QG while the proportionate relationship between crude fat and end-point temperature found in QG 1⁺⁺. WBSF values were significantly (p<0.05) high for QG 1, while that was significantly (p<0.05) increased when the temperature continues to increase. The increasing quality grade of beef resulted in significant higher (p<0.01) level of TBARS and cooking temperature increased TBARS content. Fatty acid composition was not altered by cooking at both temperatures and also the amount of fat intake was not changed. The current study indicates that eating quality of beef m. longissimus was greatly influenced by end-point temperature being interacted with QG. However, the amount and composition of fat were stable regardless of end-point temperatures. These results will provide a consumer reference to determine cooking conditions and intramuscular fat content.

• Food Science of Animal Resources
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• v.40 no.1
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• pp.34-43
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• 2020

The objectives of this study was to compare palatability changes of the longissimus thoracis (LT) and vastus lateralis (VL) muscles of Hanwoo steers from different beef quality grades (1⁺ and 1) during 28 d of wet-aging in order to improve the utilization of the VL muscle as a steak. The VL muscle showed a higher collagen content and a lower intramuscular fat content than the LT muscle (p<0.05). As expected, the Warner-Bratzler shear force value was greater in the LT 1 grade (LT-1) muscle than the LT-1⁺ muscle (p<0.05); whereas no difference was observed between the grades in the VL muscle at 24 h postmortem. Compared to 0 d of aging, tenderness scores significantly increased after 14 and 21 d of aging in the LT and VL muscles, respectively (p<0.05). Additionally, there was no difference in tenderness score between the VL-1⁺ aged for 21 d and the LT-1 at 24 h postmortem, although tenderness score was greater in the LT than the VL at each period (p<0.05). Moreover, the VL-1⁺ steak exhibited a higher tenderness score than the VL-1 steak at 21 and 28 d of aging (p<0.05). On the other hand, the effect of aging time on juiciness and flavor in the VL muscle was somewhat limited unlike the LT muscle. Taken together, the VL muscle requires a longer aging time than the LT muscle to improve consumer preference. Considering the tenderness, using a higher quality grade for aging is more useful in the VL muscle.