• Journal of the Korean Home Economics Association
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• v.23 no.3
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• pp.85-101
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• 1985

1. Nitrate and nitrite may contribute via nitrosation to the human exposure to N-nitroso compounds, especially nitrosamines, which are suspectd to be human carcinogens. 2. Since certain foods contain traces of nitrosamines, one should take the several points into consideration in evaluating the risk. 3. Nitrites, which can appear in the because of natural occurrence or deliberate addition, can react under the acidic conditions of the normal stomach with secondary amines to form nitrosamine. 4. Among the foods esamined, nitrate-nitrite treated meat products cooked bacon, and salted and dried fish are the main contributors of nitrosamines in our diet. 5. Consequently, in order to minimize human exposure to these chemicals, it is obviously essential to develop the alternative sources of nitrite in cured meat products. Thus the emphasis should be placed upon the most effective use of nitrite in curing with the use of acceptable inhibitors of nitrosation such as ascorbc acid or $\alpha$-tocopherol.

• Journal of the Korean Applied Science and Technology
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• v.12 no.1
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• pp.69-79
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• 1995

Ham, sausage and bacon were treated with common household processing techniques including refrigerated storage(0, 14, 28 days) and cooking(pan-frying, microwaving, boiling). Lipid oxidation was evaluated by measuring fatty acid composition, malonaldehyde(MA), TBA values and by measuring fluorescent products. Major fatty acid composition were oleic acid and followed respectively palmitic acid, stearic acid, linoleic acid, linolenic acid. There was no significant difference in fatty acid composition by cooking method but there was a tendency of being increased of unsaturated fatty acid during 28days storage. Ma, TBA and fluorescent products showed a tendency of being increased continually according to storage days rather than cooking method.

• Journal of Veterinary Science
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• v.23 no.6
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• pp.80.1-80.6
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• 2022

A 10-year-old male neutered Labrador Retriever presented with a history of acute-onset tachypnoea, lethargy and anorexia. The dog was pyrexic, tachypnoeic and dyspnoeic on examination. A rapid antigen test for severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2) was performed on an oropharyngeal swab and yielded a positive result. SARS-CoV-2 infection was subsequently confirmed by reverse transcription polymerase chain reaction (RT-PCR) analysis. Both of the dog's owners had positive rapid antigen test and RT-PCR analysis results for SARS-CoV-2. Additional diagnostics included computed tomography. Resolution of the dog's clinical signs was achieved with symptomatic treatment.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.77-95
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• 2010

This study aims to analyze importance and performance factors on the quality of wellbeing fusion menu of fusion restaurants to provide helpful information for building up a detailed marketing strategy and present considerations for sales increase and more efficient business results. Importance on menu quality scored a higher level than performance on the whole in fusion restaurants. Notably, in regard to attributes of menu quality, it was found that respondents put higher stress on 'taste of food', 'sanitary of food', 'cleanliness of vessels', 'quality of menu' and 'freshness of food' than anything else. Wellbeing fusion menu which has an high intake frequency rate includes 'green vegetable noodles with black bean sauce', 'sweet pumpkin salad', 'salmon salad', and 'shrimp vegetable gratin' in that order. On the other hand, the intake frequencies of 'ovened green perilla gratin', 'pomegranate dressing tofu', 'bacon roll with glutinous rice powder', and 'pomegranate dressing bacon' were rated very low. In terms of the IPA analysis on wellbeing fusion menu quality, it was important to continuously maintain 'taste of food', 'sanitary of food', 'cleanliness of vessels', 'freshness of food', 'quality of menu', 'diet menu(low fat, low calories)', 'vegetable menu', 'nutrition of food', 'variety of menu' etc. Such items as 'price', 'distinction with existing food', and 'environment-friendly organic agriculture food material' are in need of intensive care and operation.

• Journal of Science of Art and Design
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• v.6
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• pp.140-202
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• 2004

Body means 1)the whole structure and substance of a man, animal, or plant 2) the trunk or torso of a man or animal 3) part of garment that covers the trunk 4) the fresh or material substance, as opposed to the spirit. Human body could be distinguished as fresh and spirit. Body has the meaning of physicality. Physical means the bodily and constitution, but in the meaning of constitution there is the content of spirituality. Physicality means the appearing or arising of trace or image or nuance of body. The paintings which are using bodies are 1) directly draw bodies 2) twisting or transformation or nuance of the body and highly upgrade the physical emotion or fantastic bodily nuance 3) directly rubbing artist's body on the surface of painting with pigments to elect tactile specification. These physical art have appeared broadly by various artists, mainly with the social aspects of sex, drug, psycho sexual issues. In case of Joel peter Whitkin, the reason of strong physicality in the art is from the mind of the rejection and resistance of real world which is targeting top, perfect and beauty. Further explanation, being the world which is separated top and under, men and women, beauty and ugly; further in the situation, the hierarchy, terror and pressure began and many difficult problems has derived. The contents of attacking feminists's art works are very obscene to reveal female and male's phallus strongly. Sometime, it is strongly related in the political issues. The physical paintings have strong meanings in the action by hands and feet. It supports that it could reveal the humanity with smell, breath, and traces of bodies. In the bodies, the origin of life begins which gives human life by blood lines and water. Sometime, the physical paintings are made by the blood and urine to stick the physicality for special nuance. The physical paintings are made by the image of penis and clitoris which are related in the image of urinating, ejaculation and sometime is symbolized as pens and candles to drop liquid. The selected painters who are related in physical painting are Jackson Pollock, Andrea Serano, Eve Klein, Francis Bacon, Francesco Clemente, Lichard Long, Jakes & Dinos Chapman, Anselm Kiefer, Kiki Smith and Park, Ki Woong. Francis Bacon's style is destructive in representing human shapes which give us special message about the unbearable activity of men politician, high brain, wealthy and religious people. Francesco Clemente's method is to use throat, ear hole, mouse, clitoris, belly nostrils and every holes of body to transmute human physical body. Lichard Long uses directly his body in drawing the surface of painting by using liquid of mud Jakes & Dinos Chapman destroys or transforms the bodies of human. It sometime appears wrong location of the bodies that the penis and vulva is in between human faces or nose of women, Anselm Kiefer uses human hair for representing the human decaying martyrs, and indirectly using straw, he gives special ritual action to repent the Nazi's fault. From 2002 to 2003, Park KI Woong used women womb images to intermingle the smoke shape of <9.11 terror, 2001> in New York to reveal the painful situation of the time(*).

• Food Science of Animal Resources
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• v.24 no.2
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• pp.146-150
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• 2004

The objectives of this study were to develope the uncooked-restructured belly (URB) and the processed-restructured bacon (PRB) using a protein-emulsion material (PEM) from pork, and to evaluate the quality characteristics of the URB and PRB. The PEM used to adhere muscle and fat tissues was prepared with a salt-soluble protein and emulsions (ratio 9:1). In color measurements, L$\^$*/, a$\^$*/ and b$\^$*/ values were significantly (p＜0.05) higher in URB than PRB. There was no significant difference in L$\^$*/ value between PRB from fresh pork and PRB from thaw pork PRB showed significantly (p＜0.05) higher water holding capacity compared to URB. Tensil strength of PRB was also significantly (p＜0.05) higher than that of URB. However, PRB from thawed pork marked the lowest color score among restructured meats in sensory evaluation. The scores of juiciness and tenderness were significantly (p＜0.05) Higher in URB compared to PRB. Consequently URB had significantly (p.＜0.05) higher score of overall acceptability than PRB. These results suggested that URB made with PEM could have a better sensory characteristics compared to PRB. Results also suggested that the PEM would not be enough to adhere fresh muscle and fat tissues as much as PRB, even though the possibility of PEM was confirmed as a meat glue.

• Archives of design research
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• v.19 no.4 s.66
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• pp.121-132
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• 2006

In the Western Philosophy that was centered on reason, sense has been belittled as a low level of conception under reason. However, the 21st century modern visual environment pushes away the epistemology centered on reason and puts 'sensuality' and 'sense' on its place. Especially, public films are one of the fields that rapidly reflect such changes and lead the changes. However, unfortunately, it is difficult to find such efforts that reflect the artistic and aesthetic significance of sense from the public films. It is because that sense is considered superficial and somewhat not real, while recognizing sense as the low level of conception under reason over the long history. Given the fact, this study reviews the by Gilles Deleuze, a modern philosopher who gives a new value on sense, and it would be meaningful to analyze the works of Chris Cunningham who makes films with the concept of Gilles Deleuze. After we analyzed three music videos of Aphex Twin directed by Chris Cunningham, we can ascertain that the films are based on body without Oranges, hysteric, and diagram that are suggested from by Gilles Deleuze. Analyzing recently released films centered on 'sense' in a superficial manner that includes production method or picture composition, including the films of Chris Cunningham, falls into the error of overlooking the director's aesthetics. Understanding the modern logic of sense that is newly developing, studying its substance, and analyzing the films will make a sacrifice of suggesting a new alternative.

• Korean Journal of Veterinary Service
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• v.30 no.3
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• pp.437-443
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• 2007

This study was carried out to investigate the sorts and the quantity of preservatives in 2,575 samples of 10 kind products which had been sold in the markets from 2004 to 2006. These analyses were done using HPLC. By the result of Investigation, the most frequently detected preservative was sorbic acid in 222 cases. Detection rate of sorbic acid was 8.62%. Dehydroacetic acid (DHA) was detected in 8 cases among 36 butter samples and one of 278 sausage samples. Detection rate of DHA was 0.0035%. In detail, the detection rate was 71.5% (88/123) in dried meat, 22.2% (8/36) in processed butter, 17.3% (48/278) in sausage, 10.4% (17/163) in canned meat etc., 7.9% (49/619) in ham, 7.48% (19/254) in processed cheese and 4% (2/49) in bacon, respectively. The content range of sorbic acid and its average in each of the processed meat and milk products are as follows: $ND{\sim}1.64 g/kg$, 0.26 g/kg in dried meat, $ND{\sim}1.34 g/kg$, 0.114g/kg in sausage, $ND{\sim}0.41g/kg$, 0.015 g/kg in canned meat etc., $ND{\sim}1.37 g/kg$, 0.038g/kg in ham, $ND{\sim}1.63g/kg$, 0.056 g/kg in processed cheese, $ND{\sim}0.57 g/kg$, 0.022 g/kg in bacon, respectively. Amount of detected DHA was less than 0.23 g/kg, and its average was 0.022 g/kg in processed butter.

• Journal of Korean Philosophical Society
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• v.141
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• pp.263-286
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• 2017

It is well known to us that in its enlarged sense Deleuze's philosophy has confrontation with platonism that has dominated the whole western ideas, and in a narrow sense it is confrontation with representative thinking and representative arts. In other words, it's obvious what Deleuze has considered the most important in his whole of ideas is to think not in a representative way but in a non-representational way and to disentangle thinking from its representative image. To examine the way how Deleuze criticize representation, and how he overcome modern ideas is not just to make a clean breast of platonic inheritance. Because they are essential for facing up to the actual circumstances of our contemporaries who have degraded servility of totalitarian thoughts under the thinking of identity, and furthermore, it is essential for overcoming this situation and proceeding to nomadic thinking, liberating thinking. This study is not intended to be a definitive account of all his criticism of representation. Because, as is well known, Deleuze's criticism of representation contains a wide variety. And so this study were limited a relatively small number of points in Deleuze's position on representation as follows. How does Deleuze's criticism of representation has been developed in his theory of paintings? And what does it mean to us today? In this paper, I paid special regard to make sense out Deleuze's concept of 'figure' in his important writings that pertains to an analysis of his criticism of representation, Francis Bacon: The Logic of Sensation. And having traced the development process of the concept of 'figure', I want to understand the implicit meaning of the concept in constant flux of his critical thinking.

• Journal of Korean Society for Quality Management
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• v.43 no.2
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• pp.127-140
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• 2015

Purpose: To obtain the area for improvement, the Importance-Performance analysis(IPA) uses relatively simple questions, that is, satisfaction and importance at attribute level. However, no attempt has been made to consider the gap between own company's performance and those of competitors in IPA, in the field of quality management. This study is aimed to suggest a new prioritizing method for improvement and to test for validity of the proposed technique. Methods: This study used data collected from Song and Lim(2015), which is satisfaction of employees, customers and competitors as well as importance data for 7 quality attributes of K animal hospital. A correlation comparison with other priority methods such as Bacon(2003)'s model and Matzler and Hinterhuber(1998)'s QI index is conducted. Results: The priority results by the proposed method shows better in correlation coefficient with customer perceived priority for improvement than other methods. Conclusion: From the result of the current study, it can be concluded that the result of the proposed method is valid, while it is relatively easy to understand and analyze, and therefore no additional survey is necessary for improvement priority.