• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.224-230
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• 2009

This study was to investigated the effects of adding of medicinal herbal (cinnamon, licorice and Bokbunja) to ground beef during storage by examining surface color, water holding capacity, cooking loss, increased rate of thickness, decreased rate of diameter, pH, VBN (volatile basic nitrogen) content and TBARS (2-thiobarbituric acid reactive substances) values of the beef under cold ($4{\pm}1$) storage conditions for 9 days. Four types of ground beef were prepared by adding the follow: 10% water (control), 10% cinnamon extracts (T-1), 10% licorice extracts (T-2), and 10% Bokbunja extracts (T-3). The $L^*$ (Lightness) and $a^*$ (Redness) values of the beef significantly decreased (p<0.05) whereas no significant changes were shown in the $b^*$ (Yellowness) value during storage, and which were not influenced by the additions of herbal extracts. Water holding capacity was significantly increased during cold storage (p<0.05), and was not influenced by the addition of the extracts. The cooking loss of the control, T-2 and T-3 were significantly decreased during cold storage (p<0.05), and T-1 had no significant changes in cooking loss. There were no significant changes in the thickness and diameter during cold storage, and which were not influenced by the addition of the extracts. The pH of the control decreased until 6 days of storage, but increased at 9 days, and the pH levels of T-1, T-2 and T-3 decreased during cold storage. VBN content was increased during cold storage and the VBN contents of the samples containing herbal extracts were lower than that of the control. In addition, the TBARS values of the ground beef containing the extracts were lower than that of the control.

• Journal of Korean Public Health Nursing
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• v.3 no.1
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• pp.18-37
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• 1989

This study was done in order to analyze the factors which influenced the performance level of community health practitioners' task. Interview survey was done during the period from August to October, 1986. Interviewee were 166 CHPs among total of 217 CHPs in Kyonggi province area. Multiple stepwise regression and canonical correlation analysis were used to identify major factors influenced to perform community health practitioners' task. The results of this study were summarized as follows: 1. General characteristics of CHPs 1) Personal characteristics The average age of CHPs was 37.8 years and their marital status was $77.6\%$ of married, educational back-ground was $65.3\%$ of junior college graduation. Their job career was $38.6\%$ of between 1-3 years, $33.3\%$ of between 3-5 years, $22.2\%$ of less than 1 years. Most of CHPs$(62.8\%)$ were fully satisfied with their job, $33.3\%$ were moderately, and $3.8\%$ were not satisfied. 2) Working environmental condition Only $31.7%$ of CHPs were satisfied with their working condition of primary health post, $26.6\%$ were not satisfied. Half of CHPs$(52.5\%)$ replied having good cooperation with health center, $10.1\%$ replied bad. Cooperation with health subcenter was good in $32.9\%$, and bad in $21.9%$. Cooperation with private health institutions was good in $34.2\%$, bad in $21.6%$. 2. Performance level of community health practitioners' task Among a total of 52 contents of their functions medical history taking. physical examination, referral of diagnostic laboratory work-up($(86.4\%)$, health assessment of pregnant women$(82.1\%)$, development of health information system$(79.4\%)$, supervision of health workers $(78.4\%)$, follow-up of family planning acceptors$(77.3\%)$, and follow-up of family planning acceptors' side effects$(77.3\%)$ were actively performed. Diagnosis of pregnancy$(62.1\%)$, sampling of drinking water for quality test$(52.5\%)$, making list of equipment' & supplies $(51.5\%)$, evaluation of primary health post activities $(37.6\%)$, organization of village health workers$(32.4\%)$ and management of village health workers $(30.1\%)$ were poorly performed. 3. Stepwise multiple regression analysis of job function The factors which influenced the performance level of community health practitioners' function were age, marital status, educational level, job career, job satisfaction, satisfaction of working environment of primary health post, cooperation of health center, cooperation of health center, cooperation of private health instiutions in orders. These 9 variables were able to explain job function from $25.7\%$ of program planning to $6.7\%$ of management of common disease. 4. Canonical correlation analysis between the performance of function and general characteristics of CHPs. Cooperation of private health institutions was found to be the factor influencing task performance of community organization, management of primary health post, technical supervision of health personnels. Job satisfaction of CHPs was also found to be the factor influencing task performance of family planning, management of common disease and maintenance of health information system.

• Journal of the Korea Convergence Society
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• v.8 no.10
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• pp.371-383
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• 2017

This study investigated the perception of beauty-agriculture convergence industry for businesses in senary industries in Jeju Special Self-governing Province. Currently this area is in the stage right before the suggestion of a convergence-based win-win industrial development model. The ultimate goal is to provide basic data to beauty-agriculture convergence industries. Agricultural products are used as main ingredients in the cosmetics industry and recently, farmers have been focusing on certain areas of the beauty industry, such as the internal production of beauty products and the attraction of customers. According to a comparative analysis on the beauty-agriculture convergence industry between employees and non-employees, a statistically significant difference was found in the following: Possibility of creating high profits, personal interest in the beauty industry and the possibility of utilizing natural resources. In terms of the reasons for beauty-agriculture convergence industry development potential such as added value, leading industry, product competitiveness, aesthetic lifestyle and market size, as well, a significant difference was found. In the perception of the necessity of government supports such as financing, facilities, technology, education and PR marketing, no significant difference was observed. Since creative and diverse contents are needed for beauty-agriculture convergence, high-quality technical support and continuous education are essential. Therefore, diverse government supports including funds and facilities are needed.

• Journal of the Korea Concrete Institute
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• v.26 no.3
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• pp.369-375
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• 2014

This study examined the changes of microstructural compositions in cement matrix according to the depth from the surface of a reinforced concrete (RC) column exposed to fire. The RC column was exposed to a standard fire for 180 minutes. After the fire test, core samples passing through the column section were obtained. Using the core samples, the remaining fractions of calcium-silicate-hydrates (C-S-H) and calcium hydroxide in cement matrix at the surface, the depth of 40 mm and 80 mm and the center (175 mm) were examined using thermal gravimetric analysis (TGA) and X-ray diffraction analysis (XRDA). Using nuclear magnetic resonance (NMR) technique, the silicate polymerization of C-S-H in cement matrix was also evaluated. The experimental results indicated that the amount of C-S-H loss at the center of column experiencing the transferred fire temperature of $236^{\circ}C$ has been underestimated as the TGA results showed the highest C-S-H contents are located at the depth of 80 mm, where the transferred fire temperature is $419^{\circ}C$. Moreover, the destruction of silicate connections at the center was observed as similar as that at the depth of 40 mm, where the transferred fire temperature was $618^{\circ}C$. This might be attributed to the temperature changes during cooling time after the fire test was neglected. Due to the relatively low thermal conductivity of concrete, the high temperature, which can affect the change of microstructure in cements, will hold longer at the center of the column than other depth.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.2
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• pp.98-104
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• 1987

Studies were carried out to determined the optimal conditions of processing and changes in trypsin indigestible substrate(TIS) and in vitro protein digestibility of paddy grasshopper(Oxya chinensis formosana) under various drying conditions. The multienzyme assy and amino acid compositions were used to predict the quality changes of dried products. The in vitro protein digestidility of defatted products were higher than that of sun and hot air dried products. This results indicated that heat processing is decreased the digestibility, but is increased the TIS contents of dried samples. Amino acid composition of the products was comparable to the ANRC casein scoring pattern. The protein was espeoially low in the amount of lysine, tryptophan and methionine, but high in the quantity of aspartic acid, glutamic acid and arginine indicating that it could be a difference of the dry processing. C-PER and DC-PER were 2.65 and 2.44, respectively, in the defatted and freeze dried products and 2.49 and 2.30, respectively, in hot air dried products. From the these results, it could be confirmed that defatted and freeze dried products might be utilized with feed or foodstuff, unless the toxic substances were no longer detectable.

• Spatial Information Research
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• v.23 no.4
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• pp.13-22
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• 2015

There has been much interest in the VWorld open platform with the addition of a variety of contents or services such as 2D map, 3D terrain, 3D buildings, and thematic map since 2012. However, the VWorld system architecture was not stable for the system overload. For example, the system was stopped due to the rapidly increasing user accesses when the 3D terrain service of the North Korea and the Baekdu mountain was launched at September 2012 and September 2013, respectively. It was because the system architect has just extended the server system and the network bandwidth whenever the rapid increase of user accesses occurs or new service starts. Therefore, this study proposes a new VWorld system architecture that can reliably serve the huge volume of National Spatial Data by applying the new technologies such as CDN, visualization and clustering. Finally, it is expected that the results of this study can be used as a basis for the next VWorld system architecture being capable of a huge volume of spatial data and users.

• 한국벤처창업학회:학술대회논문집
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• 2007.11a
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• pp.143-174
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• 2007

The objective of Starts-up education rears leading company that minimize a risk & connect them with successful idea. Internet Starts-up education is serviced in public & civil parts, it is insufficient to reach successful Starts-up support. This study is targeting on review the present condition of the Internet Starts-up education, research which it sees Internet Starts-up education actual condition investigation through investigation student of education satisfactorily and education contents and the plan to grope an Starts-up education progress coat problem and developmental plan it did. The current events point which has become research result escape first, age of the students of education, followed in educational background and, education motive and education experience presence education satisfactory boat song it appeared in these demand different, base grudge the form which is various it fixed and the education was demanded. Second, currently the department of pedagogy joining in establishment leader against the technical element which is advanced swip, the education reinforcement against an enterprise accomplishment ability back human factor, an enterprise propulsion environment and an enterprise item back enterprise environment element was demanded. Time after support and consulting, completion lifestyle community construction, completion lifestyle for item connection support and the trade name net after third, establishing an enterprise we the king, after toe ring back educating which carries on shoulder the importance of the civil official was embossed. The study which it sees led and like this investigation analysis the education progress for the successful support of the Internet Starts-up and time after connection setup construction it led and the plan which it will put out advancement of Starts-up education and it groped.

• Journal of Bio-Environment Control
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• v.16 no.1
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• pp.72-77
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• 2007

This study was conducted to investigate the effect of functional cover film on oriental melon fruit quality under unheated plastic greenhouse cultivation in cold period. The 6 kind of films having different characteristics were covered at plastic greenhouses and oriental melon seedlings were cultivated at 2 regions of Seongju, respectively. The air-temperatures in plastic greenhouses of J-1 and J-2, having high infrared absorption rate, were about $2{\sim}5^{\circ}C$ higher than K-3. The contents of ${\beta}-carotene$ and sugar of fruit showed significant difference between functional and normal films. The sucrose, determining a sweetness during maturation, and soluble solids content of fruits cultivated in J-1, J-2, J-3, and K-1 were higher than those of K-2 and K-3. Ascorbic acid of fruits was highest in K-2 having low light transmission rate and thermo-keeping capacity. There was no significant difference in mineral content among all of cover films. These results indicated that the use of functional greenhouse covering films could improve fruit quality such as ${\beta}-carotene$ and sugar content of oriental melon.

• The Korean Journal of Community Living Science
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• v.17 no.4
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• pp.81-95
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• 2006

This study was made to find out how stress affect on nutrition status of the college freshmen who were experiencing physical growth and development as well as drastic emotional change. 400 male and female freshmen in 4 year colleges were surveyed respectively through the health check-up procedure for college entrance in February, In order to find out the stress in each group frustration, deprivation, lack of self efficacy, type A behavior and anxiety response were surveyed through 10 questions with total 40 points by assigning 4 points for each question. Diet Status was expressed by DDS (Dietary Diversity Score by 5 food groups) and DVS(Dietary Variety Score). 24-hrs recall method was used to find out the quantity of daily nutrient of EAR(estimated adquacy ratio) by KDRIs(Korean Dietary Recommended Intakes). Nutrition level was analyzed by Can-Pro for professionals (Korea Nutrition Association). And for the quality intake, percentage was calculated and MAR(Mean Adequacy Ratio) were produced. Highest point was obtained in the stress of anxiety with the total 40 score of 30.20, and the scores were 29.79, 28.67, and 28.39 for deprivation, type A behavior and frustration respectively. There was no difference of blood components in accordance with stress type. Stress type was divided into less sensitive group and highly sensitive one and the relationship with the blood nutrient status was observed. The difference of blood component and blood pressure in sensitive and highly sensitive groups was observed in deprivation and anxiety. The index of blood pressure(p<0.05), hemoglobin(p<0.01), HDL-cholesterol(p<0.05), and Fe(p<0.05) was high in the deprivation of sensitive group. Blood pressure and hemoglobin was high in type A of sensitive group(p<0.05). And the contents of blood triglyceride was high in the anxiety of sensitive group(p<0.001) The result of nutrition intake analysis according to stress type showed that there was low intake for energy, riboflavin, and niacin. When the degree of deprivation was high there was a lack of riboflavin intake and there was no significant difference of nutrition intake in lack of self efficacy, type A behavior and anxiety response. Thus, it is necessary for colleges to educate the students to maintain mental stability through various programs and activities after catching a kind and extent of the stress college students we meeting with like the confusion of value system, open heterosexual relationship, and the employment difficulties linked with political uncertainty and economic recession.

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.598-606
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• 2004

The application of Dongchimi liquid to Naengmyon broth to improve its eating quality was scientifically explored by reviewing the quality of the product properties. Primarily, the optimum fermentation conditions for Dongchimi from which the liquid portion was extracted were pursued and the optimum mixing ratio sought on the basis of the product physicochemical properties. The liquid portions, periodically extracted from Dongchimi at intervals of two or five days, during fermentation at $10^{\circ}C$, were added to Naengmyon broth. The treatments were prepared at three levels namely, basic broth only ('A') and with ratios of Dongchimi liquid to basic broth of 3:7 (v/v, 'B') and 5:5 (vfv, 'C'). As a typical phenomenon of kimchi fermentation, a gradual decrease in the pH with increasing total acidity was observed as the fermentation of the Dongchimi progressed. At $10^{\circ}C$, the optimum ripening was obtained from day 8, and continued until day 15, when the pH was maintained at about 3.8 to 4.0. The total vitamin C and reducing sugar contents increased until the 13th-day of fermentation, but then decreased thereafter. The turbidity and solid content of the Dongchimi liquid increased with progression of the fermentation. With respect to the color values, the lightness (L) decreased, with increases in the redness (a), yellowness (b) and total color difference $({\Delta}E)$ during fermentation. Most of these observed phenomena for the Naengmyon broth substituted with $30\%$ (Treatment 'A') and $50\%$ (Treatment 'B') Dongchimi liquid, with different storage periods, confirmed the previous fermentation patterns of Dongchimi. A decrease in the pH with increasing total acidity, as well as gradual increases in the total vitamin C and reducing sugars (glucose and fructose) up to the 13th-day of fermentation were accompanied by subsequent declining patterns. The turbidity and solid content of the mixed broth also increased with increasing Dongchimi liquid fermentation period. With respect to the color of the mixed broth, the lightness was decreased, while the redness, yellowness and total color difference increased with increasing Dongchimi liquid fermentation period. It was also proven that the addition of slightly over-ripened Dongchimi liquid to the Naengmyon broth was more preferable.