• Journal of Korean society of Dental Hygiene
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• v.19 no.5
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• pp.731-742
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• 2019

Objectives: To analyze the association between sleep duration and the number of remaining teeth in people aged 65 years or older in order to provide basic data for improving sleep quality and developing oral health programs for teeth maintenance. Methods: The raw data for the analysis were obtained from the sixth Korean National Health and Nutrition Examination Survey (KNHANES) dataset, conducted between 2013 and 2015. The 4,340 subjects included in the study underwent oral examinations and then proceeded to answer related questions. The collected data were analyzed using SPSS (ver 23.0) program via composite samples, with the calculations for mean, standard deviation, chi-square test, and logistic return analysis being performed. Results: An analysis of the effect of sleep duration on the number of remaining teeth among people aged >65 years old showed that if the confounding variables were not corrected for, the risk of having less than 9 hours of sleep was 1.40 times higher (95% CI: 1.06-1.86). However, this was not statistically significant in models that corrected for gender, age, and other confounding variables (p>0.05). Conclusions: The association between sleep duration among the elderly with their number of remaining teeth was confirmed. Therefore, measures to improve sleep quality and oral care practices to maintain the remaining teeth in people over 65 years old should be developed.

• Parasites, Hosts and Diseases
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• v.59 no.2
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• pp.131-138
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• 2021

Helminth infections are prevalent in Lao People's Democratic Republic (Lao PDR). This study aimed at determining the prevalence and risk factors of intestinal helminthiasis in remote mountainous villages of northern Lao PDR. During the dry season in January 2017, a cross-sectional survey was conducted in 3 remote mountainous villages in Oudomxay province, Lao PDR. Villagers older than 18 years of age who agreed to submit stool samples or undergo an interview, were recruited. Stool samples from 198 individuals were examined by the Kato-Katz method, and a questionnaire surveyed 161 individuals among them. Univariable and multivariable logistic regression analyses were used to identify risk factors associated with the intestinal helminthiasis. An overall prevalence of intestinal helminthiasis was 75.8%. Hookworm infection was the most common (63.1%), followed by Opisthorchis viverrini/minute intestinal flukes (17.7%), Taenia spp. (15.2%), Trichuris trichiura (2.0%), Ascaris lumbricoides (1.5%), and Enterobius vermicularis (1.0%). Questionnaire analysis revealed sex (male) and absence of latrine to be significant risk factors for hookworm infection and consumption of raw meat for taeniasis. These results suggest that the mountainous area in northern Lao PDR has a different composition of helminth infections from other studies conducted in Lao PDR; a high prevalence of hookworm infection and taeniasis and low prevalence of T. trichiura and A. lumbricoides infections were observed. Also, liver flukes or intestinal flukes were similarly prevalent in the mountainous area.

• Journal of Nutrition and Health
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• v.54 no.3
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• pp.239-246
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• 2021

Purpose: Previous studies have reported the difference in nutritional status between South and North Korean infants and young children (IYC). Clear understanding on the nature of such differences is essential for planning food and nutrition policies and programs to prepare for a possible re-unification of the two Koreas in future. This study was undertaken to yield valid statistics comparing the nutritional status between North and South Korean IYC. Methods: Raw data obtained from the 2017 Korean National Growth Chart and the 2013-2017 Korea National Health and Nutrition Examination Survey were analyzed to determine the comparable statistics that include weight for age z-score (WAZ), height for age z-score (HAZ) and weight for height z-score (WHZ), with data reported in the Survey Findings Report of the 2017 DRP Korea Multiple Indicator Cluster Survey. The average weight and height by gender and month were estimated for North Korean IYC and calculated for South Korean IYC. SPSS analysis was applied to evaluate the acquired statistics and compare the nutritional status of South and North Korean IYC. Results: WAZ, HAZ and WHZ of North Korean IYC were observed to be lower than values obtained for South Korean IYC as well as the median values of World Health Organization Child Growth Standards across all ages. Similar patterns were observed for average height and weight. The nutritional status of North Korean IYC revealed a prevalence of highly underweight (9.3%), stunting (19.1%) and wasting (2.5%) values, and was determined to be significantly lower than values obtained for South Korean IYC (0.8%, 1.8%, and 0.7%, respectively). Conclusion: This study has yielded valid statistics that compare the nutritional status of North and South Korean IYC. Results of this study confirm the prevalence of nutritional status difference between South and North Korea.

• Food Science of Animal Resources
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• v.43 no.5
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• pp.767-791
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• 2023

To evaluate the effect of different cooking methods on the physicochemical quality and volatile organic compounds (VOC) of dairy beef round, twelve beef round pieces were divided into four groups: raw, boiling, microwave, and sous-vide. The sous-vide group had a higher pH than the boiling or microwave groups. The boiling group exhibited the highest shear force and CIE L^*, followed by the microwave and sous-vide groups (p<0.05). The sous-vide group received higher taste and tenderness scores from panelists (p<0.05) and showed significantly higher levels of aspartic and glutamic acids than the other groups. The sous-vide and microwave groups had the highest oleic acid and polyunsaturated fatty acid levels, respectively. The sous-vide group had significantly higher hypoxanthine and inosine levels than the other groups. However, the microwave group had higher inosine monophosphate levels than the other groups. The sous-vide group had a higher alcohol content, including 1-octen-3-ol, than the other groups. Octanal and nonanal were the most abundant aldehydes in all groups. (R)-(-)-14-methyl-8-hexadecyn-1-ol, p-cresol, and 1-tridecyne were used to distinguish the VOC for each group in the multivariate analysis. Sous-vide could be effective in increasing meat tenderness as well as taste-related free amino acid (aspartic acid and glutamic acid) and fatty acid (oleic acid) levels. Furthermore, specific VOC, including 1-octen-3-ol, 2-ethylhexanal ethylene glycol acetal, and 2-octen-1-ol, (E)-, could be potential markers for distinguishing sous-vide from other cooking methods. Further studies are required to understand the mechanisms underlying the predominant association of these VOC with the sous-vide cooking method.

• Journal of the Korean Applied Science and Technology
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• v.29 no.2
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• pp.323-329
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• 2012

Sesame oil has superior oxidation stability and unique roasting flavor. Accordingly, this has been used for edible oil as well as a seasoning material for a long time in Korea. But sesame oil is a simple pressed oil, unrefined. During manufacturing process of roasting-expression, benzo(a)pyrene[B(a)P] formed as a strong carcinogenic substance causes a social problem. Detection of B(a)P in sesame oil was due to residual content in raw-sesame seeds and formation in roasting-expressing process. Especially, maximal forming process was roasting. Accordingly, in this study applied the traditional roasting method by roaster and microwaving method as a new type. Best roasting time by microwaving was for 5~10 min, B(a)P content in sesame oil was 0.53~0.79 ${\mu}g/kg$. These B(a)P contents showed 1/2 level than direct roasting method by roaster. As a result, B(a)P contents in sesame oil appeared the difference of more than 2 times according to roasting condition of sesame seed. For minimizing of B(a)P content in sesame oil is demanded roasting of sesame by microwaving than direct roasting by roaster.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.5
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• pp.375-381
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• 2017

This study examined whether a correlation exists between the oral health indices assessed by experts and the self-perceived oral health status to develop practical oral health improvement programs for adults. In addition, this study provides basic data for carrying out oral health projects that can enhance the quality of life of adults. The raw data for the 2nd year (2014) of the 6th national health and nutrition survey were analyzed. Among those surveyed, adults over the age of 19 were designated as research subjects. In all age groups, correspondents with a higher DMFT Index assessed their self-perceived oral health status to be 'poor'. The oral health index evaluated by experts showed a correlation with the self-perceived oral health status. Therefore, as a higher self-perceived oral health status might help improve the objective oral health indices, oral health improvement programs should be strengthened to instill self-perceived oral health behavior.

• Korean Journal of Agricultural Science
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• v.2 no.2
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• pp.423-431
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• 1975

The purpose of this investigation was to study whether limewater can be used as dairy detergent-sanitizer for dairy farm euipment compared with idophore in the milking machine. 1. Milkstone deposition was increased slightly by idophore and limewater pre-rinse but seriously increased by milking without pre-rinse for 6 days milking. 2. Milkstone deposition was increased by increasing temperature of pre-rinse sanitizer solutions. 3. Limewater rinse was more effective than idophore rinse and tap water rinse in removing butterfat. 4. Idophore and limewater rinse was more effective than tap water rinse in removing milk solid. 5. Both of idophore and limewater were found to be significantly effective for milk bactericidal. 6. It was conclused that good hygienic raw milk can be producesed from dairy farm by idophore and limewater per-rinse.

• Journal of the Mineralogical Society of Korea
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• v.19 no.2 s.48
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• pp.89-98
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• 2006

The thermal conductivities of bentonite blocks with various dry densities (1.6 and $1.8g/cm^3$), water contents (5, 9.4, 15, 20 wt%) and sand contents (0, 10, 20, 30 wt%) were measured in order to investigate the improvement in physical performance of buffer as an engineered barrier. The raw material was domestic bentonite from Oksan mine located in Gyeongju city. The increase in water content was most effective for improving the thermal conductivity. Especiallly, the bentonite blocks with more than 15 wt% of water content showed more than 1.0 W/mK values of thermal conductivity regardless of their dry densities and sand contents. Therefore, if the domestic Oksan bentonite is used as a buffer material, we can suggest that the manufacture of bentonite block having dry density of $1.6g/cm^3$, sand content of $10{\sim}30$ wt% and water content of 15 wt% will be most effective considering the easiness of a manufacturing of bentonite block and the efficiency of an increase in the thermal conductivity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.210-216
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• 2008

Leuconostoc mesenteroides SM isolated from a raw carrot was used for the fermentation of carrot juice (CJ). Lactic acid fermentation of CJ was performed at $25^{\circ}C$ for 24 hr with $0{\sim}20%$ sucrose concentration, resulting in the production of mucilage. The fermented CJ showed the complete conversion of sugar into dextran after fermentation for 24 hr in the presence of sucrose below 15% concentration. With 15% sucrose, the fermented CJ had pH 3.8, 0.9% acidity, consistency index of $3.5\;Pa{\cdot}s^n$. After cold storage for 3 weeks, fermented CJ showed slight increase in acidity and relatively constant value in pH; however, the consistency index, red color value and viable cell counts were slightly decreased for 3 weeks. The ${\beta}-carotene$ content in CJ was drastically decreased by lactic acid fermentation for 24 hr, indicating $72\;{\mu}g/mL$ as compared to $142\;{\mu}g/mL$. The fermented CJ had improved body texture, red color and stability without sedimentation.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.30 no.2
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• pp.279-294
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• 2004

This study described about a liquid crystalline technology that is used in cosmetics industry. Various intermediate phases may exist between solid and liquid. At high surfactant concentration, several liquid crystalline phases can be made to have formed. Although molecular arrangement with crystallization is not regular, it is known that more relative regular state is liquid crystalline or meso-phase than liquid phase. Usually, it described in detail about manufacturing method that explained about a kind of liquid crystalline technology in cosmetics, a new liquid crystalline technology, and makes liquid crystalline. Specialty, it introduced about kind of special an emulsifier to form liquid crystalline. There were hydrogenated lecithin, ceramide, dipalmitoylhydroxyproline, DEA-cetyl phosphate, Gemini-surfactant in representative raw material to form liquid crystalline. Liquid crystalline extent that used polarization microscope to observe formation, and appears best from 400times, 600times, 1,000times well appeared. Also, droplet particle size that liquid crystal is made best 1.0-10.0$\mu\textrm{m}$ be. General emulsion more than superior result that measures the skin moisturizing effect to take advantage of liquid crystalline technology of vitamin was seen. As presence at a clinical result, wave and general emulsion more than superior result (more than 20%) that measures skin moisturizing effect about liquid crystalline of vitamin B$\_$5/ were seen (ANOMA t-test, p<0.05)