• Journal of dental hygiene science
• /
• v.4 no.3
• /
• pp.91-95
• /
• 2004

This study aims to analyze realities of oral health and related factors, and establish Structural Equation Modeling. The subjects of study were 9,340 elderly over age 65 who took the health examination(the first) for the local insured which National Health Insurance Corporation carried out in the survey area mentioned below from January 2002 to December 2002. The areas surveyed were 4 big cities including Seongbuk-ku, Seoul, 5 medium cities including Wonjusi, Gangwon-do, and 5 Counties including Yeong deok County, Kyeongbuk. Considering location and the scale of population, firstly, big unit areas(metropolitan city, province) were selected according to convenience, secondly, low unit areas(city, county, district) were selected randomly. The subjects were the elderly who took all tests including an oral examination and filled in the questionnaire. Major results from analysis are as follows: 1. Review of Composition Conception Validity As a result of analyzing composition conception validity of SEM including posture test, urine test, blood test, habits of eating, drinking and smoking, oral symptoms, and oral health status, using fit index such as GFI, CFI, TLI, and RMSEA, all were within fit range and composition conception validity was recognized. 2. As a result of analyzing SEM to find the relationship between each factor and oral health status, it was confirmed that all factors except urine test affected oral health status and the synthetic SEM to explain it could be established. In result, we could verify that the elderly of rural areas who had lesser experience of visiting a clinic and oral prophylaxis had a higher rate of caries, missing teeth, and denture need, and drinking and smoking negatively affected the rate of caries, periodontal, and missing teeth. Also, periodontal diseases were observed from 43.2% of the total elderly and much from the lower age. Most of oral disease can be prevented by right oral health behavior. Therefore through oral health professionals from each district public health center of the nation, oral health education for the elderly about right eating habits and oral health care should be carried out systematically and policy change to increase access to dental service is required lest that visiting a dental clinic should be impossible or oral health behaviors such as oral prophylaxis and denture wearing should be neglected by economic, geographical barriers. Also, to establish SEM to explain the relationship between oral health status and systemic health, more accurate test methods and effective index development should be preceded. Because items developed by National Health Insurance Corporation applied to this study without alteration, structuring a model had the uppermost limit. Continual study seems to be needed.

• Korean Journal of Agricultural Science
• /
• v.23 no.2
• /
• pp.301-322
• /
• 1996

This study is first aimed at identifying the possibility of labour saving and production cost decreasing in rice production with respect to seed broad casting technology. Comparison of labour inputs and production costs of rice in-between USA and Korea and recommendation of policy guidelines for the continous rice cultivation are the second objective of this study. Under the WTO system, rice enterprice is the most vulnerable crop in the sense of labour productivity and price competitiveness in the international market. How to adapt labour saving technology and how to decrease production costs are the most imminent problems to be solved in rice production. To achieve the objectives, survey on nine rice enterprice farms were made in Daeho tidal farmland with respect to the size of farm, labour inputs, productivity, farm mechanization and farm land base development. The existing data on labour saving technology by seed broadcasting which had surveyed by Rural Development Administration were collected to compare the surveyed data from Daeho tidal farm land The study results and policy recommendation are summarized as follows; 1. Labour requirements per 10a for rice enterprise farms with seed broadcasting and with transplanting were estimated 11.4 and 18.5hours respectively. 'This above labour inputs were equivalent to 1/3-1/5 of the national average labour inputs of 53.6 hours which were included transplanting and harvesting by machinery. Considering the labour requirement of 1.7 hours per 10a for the USA rice production, Korea rice culture has possibility to decrease labour demand upto USA level of labour inputs. 2. Production cost of rice in Korea were estimated US$4,181 per ha which were higher than that of USA by 3.00 times and production costs per ton were shown as US$313 for USA rice and US$1,018 for Korean rice. 3. Land productivity of rice per 10a in America was reached to 4,325kg and the counterpart of Korea was about 4,181kg in recent year. In the sense of land productivity, both yields of rice were comparable. 4. The price of japonica type rice similar to Korean traditional rice in international market in 1994 was f.o.b US$466 per ton which was equivalent to import parity price of US$830 per ton in domestic market. The price of rice purchased by Korean G't and received by farmers were amounted to US$ 2,013 and US$ 1,663 respectively in the same year. Domestic prices mentioned above were higher than the import parity price as US$830 by 2.0-2.4 times. 5. American rice production competitive to Korean rice was equivalent to 17,012 thousand tons, 1.28% of the world production of rice in 1991 and consumption of rice in America was amounted to 2,633 thousand tons. Exportable quantity of USA rice were estimated as 4,379 thousand tons of which 52.3%, 2,300 thousand tons, were exported indeed in the same year. 6. The quantity of Korean rice produced in 1991 was estimated 1.00% of the world production. The world amount of rice exported in 1991 was reached to 2.45% of the world production of which 34.2% was occupied by USA The remaining quantities of world exported rice were dominated by Tiland, Pakistan and Vietnam where produced indica variety. 7. Under the given technology, labour inputs per 10a for rice production could be possible to save by 70% of the national average labour requirement of 53.6 hours through implmenting complete farm mechanization with land consolidation and on-farm development and improvement of fanning practices like seedbroad casting txchnology etc. On the other hand, prduction costs of rice could be decreased by 10% rather than 49% as target indicated in the Rural Development Counter Measures of Korean Government in 1994 owing to increasing farm mechanization cost and interest on land service with high price. Accordingly production cost of rice per kg could be decreased only by 10% of the 1994 production cost. 8. Rice policy of Korean government in the future should take into account the labour saving technology to solve labour shortage in rural area and to enhance off-farm incomes by creating job opportunities in agro-industrial zones and special production area. On account of the staple food and main energy source for people's health, rice production even encountered vulnerable economic settings should be continued without price distortion policies and discouraging farmer's intention to cultivate rice by importing institutionally the direct income subsidy system.

• Journal of the Korean Society for Library and Information Science
• /
• v.50 no.1
• /
• pp.437-456
• /
• 2016

This study, based on the need for department of LIS education program that targets training of subject-special librarian, focuses on proving that such education can improve perception of subject-special librarian and strengthen career decision-making. This study is composed of two parts. First, this study investigates case studies about subject-special librarian cultivation. Second, this study includes a survey about subject-special librarian, improving understanding about subject-special librarian, and improving career decision-making which was carried out targeting students who take 'Medical Terms and MeSH', and 'Health & Medical Information Sources' courses. Results are as follows. First, most of the respondents felt the need for medical librarian and medical information services (88.7%), understood the role of medical librarian (92.5%), got to know more about the types and functions of medical information services (100%), and came to be more aware of the self-esteem a medical librarian feels as a professional. Second, relatively, the percentage of respondents who demonstrated the willingness to work at a medical library (45.3%) or work in the field of medical information services (26.4%) was noticeably low. Third, there were no statistical difference in whether the students took related courses or not, number of courses they took and difference in their school year, and in regard of the level of understanding of medical librarian and medical information services, those who took courses demonstrated higher understanding than did those who did not take those courses. Also, those who took the courses showed stronger willingness to work as a medical librarian. Fourthly, the curriculum carried out by the department of library and information service was effective in understanding medical librarian and medical information services, but makes students more cautious about deciding whether or not to start their career at a medical library. Lastly, it was recommended that there is a need to have the curriculum updated in order to help students overcome the difficulty and unfamiliarity they feel about medical subject.

• Journal of Life Science
• /
• v.26 no.6
• /
• pp.689-697
• /
• 2016

Kefir is an acidic-alcoholic fermented milk product originating from the Caucasian mountains. Kefir has long been known for its probiotic health benefits, including its immunomodulatory effects. The objectives of this study were to investigate the properties of a fermented whey product and to examine the effects of kefir grains on the in vitro immune-modulation of human mast cell-1 (HMC-1). The results showed that the whey fermented by kefir grains contained the maximum lactic acid bacteria and yeast for 16 hr by 1.83×10⁸ and 6.5×10⁵ CFU/ml, respectively, and lactose and whey proteins were partially hydrolyzed. The experimental whey fermented by kefir grains exhibited an in vitro anti-inflammatory effect on the HMC-1 line for 8, 16, and 24 hr, and this effect induced the expression of interleukin (IL)-4 as a pro-inflammatory cytokine, but not for 48 hr by RT-PCR in HMC-1 cells. In addition, the same phenomenon was observed for the expression of IL-8 as a pro-inflammatory cytokine by the kefir-fermented whey during the same periods of 8-48 hr under the same conditions. These cytokines resulted in the production of IL-4 at 20-25 ng in HMC-1 cells for 8, 16, and 24 hr, whereas 5 ng was produced for 48 hr by the fermented whey. In contrast, IL-8 was produced at 15-20 ng in HMC-1 cells during 4, 8, 16, and 24 hr, while 7 ng was produced at 48 hr. It was concluded that the whey fermented by kefir grains possesses a potential anti-inflammatory function, which could be used for an industrial application as an ingredient of functional foods and pharmaceutical products.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.5
• /
• pp.784-791
• /
• 2013

Four different yeasts (Fermivin (FM), Saf-instant yeast red (SI), Angest wine active dry yeast (AW) and Angest instant yeast high sugar (AI)) were used for the fermentation of black raspberry wine. The amount of reducing sugars in FM (2.7%) and AI (2.8%) were higher than those in SI (2.4%) and AW (2.5%). The amount of glucose (the major free sugar) was higher in AW (2.57 mg/mL) and AI (2.50 mg/mL) than FM (2.03 mg/mL) and SI (1.75 mg/mL). AW (11.95%) had the highest alcohol content, while SI (11.75%) had the lowest. The pH of FM (pH 3.73) was the lowest, and there were no significant differences in total acidity among the samples. The major organic acid in the wines was citric acid (6.71~8.18 mg/mL) and the amount of organic acids depended on the type of yeasts. The amount of malic acid was highest in SI (2.92 mg/mL), and lowest in AI (1.83 mg/mL). The Hunter color test showed that SI was highest in lightness, redness and yellowness, whereas AI was lowest. There were no differences in turbidity between the samples. There were no significant differences in total phenolic contents (TPC) and total anthocyanin contents (TAC). However, the TPC and TAC of black raspberry wines were higher than those in commercial red wines. The antioxidant activities of wines (determined by ABTS and FRAP) increased in the order of FM, AI, AW and SI. It could not be concluded which yeast is adequate for the fermentation of black raspberry wine because any of the tested yeasts showed the best in all the quality characteristics of the wines.

• Journal of Animal Science and Technology
• /
• v.50 no.3
• /
• pp.301-308
• /
• 2008

DNA variation of MYL2 intron 5 A345G and ADCYAP1R1 intron 2 A337G were investigated for carcass trait association in finished pigs. Three genotypes(two homozygotes and their heterozygote) were found at 10.6% AA, 45.6% AG and 43.8% GG in MYL2 and 60.5% AA, 34.6% AG, and 22.2% GG for ADCYAP1R1. In finished pig population, individuals containing genotype G- of MYL2 had significantly heavier carcass weight by more than 2.4 kg and thicker backfat thickness by more than 1.3 mm than those of AA homozygous pigs(p<0.05). No significant difference was found in other traits tested in this study such as marbling score, meat color, texture, moisture and separation score(p>0.05). The ADCYAP1R1 intron 2 377GG homozygotes showed coarse texture, i.e., meat quality was inferior than those of AG and AA genotypes, and the moisture level of homozygote AA was higher than those of AG and GG genotypes(p<0.05). The other carcass traits were not significantly associated with ADCYAP1R1 genotypes(p>0.05). The genetic polymorphism of MYL2 and ADCYAP1R1 genes affected the carcass traits in finished pig population. Further studies to explain the association between genetic variations and their phenotypic effects including economic traits in pigs are required including critical mutation in both genes through molecular approaches.

• Korean Journal of Agricultural and Forest Meteorology
• /
• v.19 no.4
• /
• pp.252-269
• /
• 2017

This study was carried out to examine the base temperature to flowering and the average days to flowering by accumulated hours of low temperature ($5.0^{\circ}C$) or changing temperature after bud breaking. Over-all, the prediction of flowering time in the commercial apple cultivars ('Fuji' and 'Tsugaru') and apple cultivars ('Chukwang', 'Gamhong', 'Hongan', 'Honggeum', 'Hongro', 'Hongso', 'Hwahong', 'Summer dream', 'Sunhong') bred in Korea at the Gunwi region for 4 years (from 2009 to 2012) was investigated. Also, this study estimated the flowering time when the air temperature of Gunwi region rises at $5.0^{\circ}C$ was investigated using the same data. The range of accumulated hours of low temperature (chilling requirement) was from 0 hour to 1,671 hours, and the range of high temperature (heat requirements) to flowering after low temperature treatment was from $5.0^{\circ}C$ to $29.0^{\circ}C$. The treatments of changing temperature after bud breaking were classified as constant temperature treatment (control) and $5.0{\sim}10.0^{\circ}C$ elevation or descent treatments. The results show that the average days to flowering was longer with shorter accumulated hours of low temperature, and the average days from bud breaking to flowering of 0 hour treatment was longer about 2~4 weeks than that of 1,335~1,503 hours treatments. In comparing to apple cultivars, the all cultivars were not flowered under $10.0^{\circ}C$ after bud breaking, and the cultivars with low chilling requirements needed low heat requirements for flowering. The average days to flowering of treatments that the air temperature after bud breaking was controlled about $15.0^{\circ}C$ was shorter about 1~3 weeks than that of treatments was controlled about $10.0^{\circ}C$. In the treatment of changing temperature after bud breaking, the average days from bud breaking to flowering of temperature elevation treatment was shorter than that of constant temperature treatment. By use of these results, the base temperature to flowering of main apple cultivars in Korea was seemed to $10.0^{\circ}C$, and if the air temperature of Gunwi region rises about $5.0^{\circ}C$ than that of current, the flowering time was estimated to be delayed by 1 week.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.10
• /
• pp.1545-1554
• /
• 2010

Korean government will set up the nationwide food safety system with strict control of hazardous nutrients like sugar, fatty acids and sodium as well as advanced nutrition education system. In addition, almost one hundred percent of school food service rate forced the government to consider more effective ways to upgrade the nutritional status of school meals. The object of our study was to provide the data on content and consumption of sugar in school meal for the nationwide project. For this purpose, we surveyed the sugar content of 842 school meal menus and their intake level for 154 days in 8 schools in Daejeon and Chungcheong Province. Sugar contents, the sum of the quantity of 5 sugars commonly detected in food, were analysed with HPLC-RID (Refractive Index Detector). Sugar intakes were calculated by multiplying the intake of each menu to the sugar content of that menu. The sugar content was highest in the desserts, which include fruit juices, dairy products and fruits. Sugar content of side dish was high in sauces and braised foods. Sugar intake from one dish is high in beverage and dairy product, and one dish meals contribute greatly to sugar intake because of their large amount of meal intake. The average lunch meal intakes of second grade and fifth grade elementary school students were 244 g/meal and 304 g/meal, respectively. The meal intake of middle school student was 401 g/meal. The average sugar intake from one day school lunch was 4.22 g (4.03 g on elementary and 5.31 g on middle school student), which is less than 10% of daily sugar reference value for Koreans. The result of this study provides exact data of sugar intake pattern based on the content of sugar which is matched directly to the meals consumed by the students.

• Journal of the Korean Wood Science and Technology
• /
• v.33 no.1 s.129
• /
• pp.87-96
• /
• 2005

This study was carried out to evaluate the shear bond strength and adhesive bond durability of structural glued laminated timber (glulam) manufactured with mixed species lumber of Korean red pine, Korean pine and Japanese larch, using resorcinol adhesive and water-based polymeric-isocyanate adhesive (WPI). Each board used as a glulam lamina was graded by visual inspection. The visual lumber grade of the all species was very low due to the large size and number of knots and the steep slope of grain. In view of the results, appropriate pruning, sawing and drying processes might be needed to produce high grade lamina lumber with small knot size and drying defect free. Shear bond strength of every tested glulam specimen ranged between 7.9 and $9.9N/mm^2$, and much higher than the Korean Standard (KS) for glulam shear bond strength, $7.1N/mm^2$. There was not much shear bond strength difference between wood/resorcinol and wood/WPI. The resorcinol adhesive bond durability exceeded KS requirements. However, delamination on the end-grain surfaces of WPI glulam submerged in both room temperature and boiling water severely occurred, and its durability did not meet KS requirements. Further investigations may be required, and special care should be taken, to ensure long service life of WPI glulam used for exterior application. Results of this study are expected to be useful for improvement of mechanical properties and structural performance of mixed species glulam.

• Korean journal of food and cookery science
• /
• v.19 no.4
• /
• pp.529-538
• /
• 2003

The objectives of this study were to measure customers' cognition and overall satisfaction, and to identify relatively important attributes for the overall satisfaction, of home-delivered meals. Questionnaires were distributed to 243 customers. The statistical data analyses were completed by x$^2$-tests, ANOV A, factor analysis, reliability analysis and regression analysis using SPSS version 10. 56.6% of customers get obtained information from the internet, with 31.3% of these using this method at least once a week, but 72.9% of customers used this method less than once per years. The major reasons for ordering home-delivered meals were tired of cooking, more economical and no time to cook. The results were significantly different in relation to age, occupation and monthly income. The major reasons for hesitation about ordering home-delivered meals were meals should be prepared in households, not sanitary and the use of too many artificial flavors. The results for this factor were significantly different in relation to gender, age and monthly income(p<0.01). The most preferred kinds of home-delivery meals were Korean soup (guk), stew, soup (tang), speciality dishes and party dishes. The customer's cognition of kindness of the delivery staff was highest, with food temperature being the lowest among the options. The food and service level factors were derived from a factor based analysis of customer's cognition towards home-delivered meals. The customer's cognition of food taste, food quantity, kindness of delivery staff and packaging container shape were significantly different according to the use frequency and use period. The packaging method, sanitation, kindness of delivery staff, price and taste were the most relatively important attributes for overall satisfaction with home-delivered meals.