• Journal of Environmental Health Sciences
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• v.15 no.2
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• pp.51-58
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• 1989

In order to estimate unit loading factors of N, and P for controlling eutrophication of Youngsan lake. This study was performed in 4 kinds of pollutant sources from domestic sewage, industrial waste water, livestock stall waste water and drainage of agricultural area during the period from april to october 1988. These results were as follows: 1. The sewage flow for domestic waste water was 191.2 l/capita, day and that of the gray and toilet waste water among the domestic waste water were shown 152.9 l/capita, day(80%) and 38.3 l/capita, day(20%), respectively. 2. The unit loading factor total nitrogen(T-N) for domestic waste water was 7.582g/capita, day, and that of the gray and toilet waste water among the domestic waste water were 1.826g/ capita, day(24.1%) and 5.756g/capita, day(75.9%), respectively. The other hand, the unit loading factors of total phosphorus(T-P) for domestic waste water was 0.925g/capita, day, and that of gray and toilet waste water among the domestic waste water were 0.470g/capita, day(50.8%) and 0.455g/capita, day(49.2%), respectively. 3. In offering Price per million won, the T-P loading factor for drinking manufacture, confectionery manufacture, beer-manufacture and fibre manufacture in the industrial pollutant sources estimate to be 0.350g/day, 0.099g/day, 32.351g/day and 1.536g/day, while T-N loading factor about them in the industrial pollutant sources estimate to be 4.117g/day, 2.414g/day, 106.726g/day and 60.504g/day, respectively. 4. The T-P loading factor according to wash-water of milch cow and pig were 6.735g/day and 18.526g/day, in case of T-N they were 42.397g/day and 27.226g/day, respectively. 5. The T-P loading factor for pollutants drainage in the Paddy fields, fields and forests area were 0.082g/are, day, 0.014g/are, day and 0.002g/are, day, and the T-N loading factor were 0.309g/are, day, 0.158g/are, day and 0.064g/are, day, respectively. The diffrent of the loading factor for pollutants discharges in the agricultural area were resulted from the rainful intensity, the rainful, the amount of fertilization manure, and etc.

• Korean Journal of Social Welfare
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• v.55
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• pp.83-102
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• 2003

The purpose of this study is to investigate the drinking behaviors of adult mentally retarded persons(N=140) over the age of 18. It was also investigated whether gender, age, and pattern of employment create different result of drinking behaviors, whether there is correlation between variables associated with drinking behaviors for mentally retarded persons. 58.2 percent of respondent reported that they had consumed alcohol beverages sometimes prior to their having been interviewed. Average age of respondents who had consumed alcohol was 26.357 years and average age of first-use of alcohol was 22 years. 39.2 percent of respondent reported that they drink alcohol once a month. Beer(54.2 percent) was the most frequently consumed alcohol beverages. Average alcohol consumption per occasion was 1.494 cup, and 10.9 percent of respondent answered more than 5 cups per occasion. Regarding problems associated with drinking, 16 percent of respondent of AUDIT and 51.4 percent of Family CAGE answered that their children have drinking-related problems. Men(64.2 percent) drink more than women(43.6 percent) and experience more alcohol problem. Regarding drinking behaviors associated with the pattern of employment, supervised employment group(78.6 percent) was known as the most prevalent group of experiencing drinking. For the amount of drinking, gender(p<.05) and pattern of employment(p<.05) had shown the significant differences. There were significant positive correlation between the frequency of drinking and the amount of drinking, and AUDIT and Family CAGE.

• The Korean Journal of Food And Nutrition
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• v.15 no.4
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• pp.357-363
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• 2002

This study was conducted to find out the actual condition of dining-out and the propensity to dining-out at suppertime according to gender and age in Busan area. The survey was conducted on 792 peoples who live or work in Busan area. The results of the questionnaires are as follows ; The place to dining-out at suppertime were in order of “downtown”and “about the house”Partner to eating-out were in order of “friend” and “family”. Restaurants used frequently at suppertime were in order of “Kalbi R.”, “Korean style R.” and “Sliced raw fish R.”The favorite menu were in order to “So-kalbi”, “Sliced raw fish”and “Pizza” Drinking with a meal was 76.7% of respondents and the kind of liquor frequetly drinking were in order of “Soju” and “Beer” at suppertime. But, the results of the propensity to dining-out were different according to gender and age groups.

• Textile Coloration and Finishing
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• v.1 no.1
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• pp.19-25
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• 1989

In past, dye diffusion and dyeing rate in fibers have been emphasized in dyeing phenomena. However, in the light of the properties of colloids in the surface of disperse phase and dispersion, there exist specific characters such as adsorption or electric double layer, which seems to play important roles in determining the physiochemical properties in the dyeing system. Electrostatic bonding, hydrogen bonding and Van der Waals adsorption are common in dyeing as well as covalent bonding. Particularly, electrostatic bonding is premised on the existance of ionic radicals in fibers. The present study was aimed to clarify the electrokinetic phenomena of dyeing through the role of electric double layer by ion in amphoteric fibers with different ionic effects under different pH. Spectrophotometric analysis method was used to compare dyeing condition of surface, which can be detected by electrokinetic phenomena and the inner of fibers after deceleration of dyed fibers. Nylon and wool, the typical amphoteric fibers were dyed with monoazo acid dyes such as C.I. Acid Orange 20, and C.I. Acid Orange 10. Various combinations were prepared by combining pH, temperature and dye concentration, in order to generate streaming electric potential which were measured by microvolt meter and specific conductivity meter. The results were transformed to zeta potential by Helmholtz-Smoluchowski formular and to surface electric charge density by Suzawa formular, surface dye amount, and effective surface area of fibers. The amount of dyes of inner fibers were also measured by the Lambert-Beer’s law. The main results obtained are as follows. 1. By measuring zeta pontential, it was possible to detect the dyeing mechanism, surface charge density, surface dye amount and effective surface area concerning dye adsorption of the amphoteric fibers. 2. Zeta pontential increases in negative at low pH and high dye concentration in the process of dyeing. This implied that there existed ionic bond formation in the dyeing mechanism between acid dyes and amphoteric fibers. 3. Dibasic acid dye had little changing rate in zeta potential due to the difference in solubility of dye and in number of dissociated ions per dye molecule to bond with amino radicals of amphoteric fibers. The dye adsorption of mono basic acid dye was higher than that of dibasic acid dye. 4. The effective surface areas concerning dyeing were $6.3E+05\;cm^2/g$ in nylon, $1.6E+07\;cm^2/g$ in wool fiber being higher order of wool then nylon.

• Journal of the Korean Society of Food Culture
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• v.12 no.5
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• pp.495-508
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• 1997

The purpose of this study is to investigate the dietary patterns and behaviors of self-boarding college students in Wonju. This survey was carried out through questionnaries and the subjects were 118 man and 145 woman students of five colleges in Wonju. The results of this study were summarized as follows: 1. The students who live in Kangwon Province, reaching 49.0% of the subjects, are the most prevalent. In the frequency of homecoming, 'twice a month' is the greatest. One-room system is the most prevalent in the self-boarding patterns. 2. 90.8% of the students have the electric rice cooking pot. Portable gas range, gas range, electric stove, in this order, are more general as cooking appliances. Specially, more than half of students, either male or female, have refrigerators. 3. 80.4% of students cook their own meal. 'once a day' in cooking frequency is the most prevalent. 4. The students, either male or female, prepare breakfast and dinner for themselves at home, and have lunch at the school cafeteria. They choose boiled rice mostly at any mealtime. 5.In the frequency of drinking, 'three times a week' in man students and 'two or three times a month' in woman students are the most prevalent. The drink shop and their own self-boarding room are most preferred as the place for drinking in the both case of male and female. 6. In the quantity of drinking of male students, 'more than three bottles of Soju', 'two bottles of Soju', and 'one bottle of Soju', in this order, are recorded more frequently and in the case of female students, comes 'one bottle of Soju' and 'one bottle of beer' in that order. 7. Male students drink to have a dim consciousness and female students to feel good. In this case there are differences. 8. After drinking in the previous night, more female students have a breakfast than male. While more female students have any kind of food, most of male students have a broth to relieve hangover or ramyun. 9. The causes for no breafast after drinking were 'rising late', 'stomachache', 'habits' in this cider. 10. After students self-examine their own health, they express their health state as 'usual', 'very healthy' 'not healthy' in this order. Most of male and female students point out the stomach as a painful part.

• Journal of Nutrition and Health
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• v.49 no.2
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• pp.125-133
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• 2016

Purpose: The purpose of this study is to analyze nutrient intake and frequently consumed foods according to the intake frequency of Baechu (Chinese cabbage) kimchi by Korean adults. Methods: Data from analysis of 7,122 subjects aged 19~64 years from 2012, 2013 KNHANES were obtained from health behavior interviews and the 24-hour dietary recall method. Results: With the daily intake frequency of Baechu kimchi, subjects with two times a day were the highest proportion among total subjects. As Baechu kimchi intake frequency of breakfast, lunch, and dinner increased, the rate of skipping meals decreased significantly (p < 0.05). In addition, all food intake and daily nutrient intake increased significantly with increasing frequency of daily Baechu kimchi intake (Crude p for trend < 0.05, Adjusted p for trend < 0.05). With the frequently consumed foods by daily Baechu kimchi intake frequency in 2012 and 2013, among 509 foods top ranked foods were white rice, Baechu kimchi, beer, distilled alcoholic drink, milk, and pork. Conclusion: The results of this study could be used in the future to promote consumption of kimchi in the Korean population.

• Journal of Nutrition and Health
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• v.41 no.5
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• pp.428-438
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• 2008

Choline is important for normal membrane function, acetylcholine synthesis and methyl group metabolism. In this study, 185 food items customarily eaten by Koreans were selected from the data of the 2001 Korean National Health and Nutrition Survey and analyzed on the total choline content of the foods using enzymatic method of choline oxidase. Foods with high choline concentration (mg/100 g) were listed in sequence of quail egg (476.04 mg), dried squid (452.42 mg), beef liver (427.16 mg), pork liver (424.92 mg), tuna canned in oil (414.44 mg), boiled and dried anchovy (381.30 mg), dried Alaskan pollack (378.88 mg), chicken egg (309.88 mg), chicken liver (259.38 mg), soybean (238.62 mg), French bread with garlic (193.18 mg) and barley (183.73 mg). From this result, it is shown that dried fishes, prepared fishes, livers, eggs, pulses and cereals might be categorized as high choline food. Citron tea and green tea showed low choline content below 1 mg. Vegetables and fruits were also categorized into low choline food. No choline was detected in red pepper powder, beer, soju, soybean oil and corn oil out of foods analyzed in this study. Further study is required for analytic procedure of the foods of which results are inconsistent with USDA's data such as rice and wheat flour.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.254-260
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• 2012

This study was conduced to ferment high quality wine by using Omija fruit. Dry Omija farmed and dried in the Moonkyung area was used in this study. The Omija was soaked in 10~40 folds of distilled water to extract water-soluble components and the fluid was filtered after soaking for 6 hours at $50^{\circ}C$. Strains of alcoholic yeast were isolated respectively from spoiled Omija extract. Isolated alcoholic yeasts, OM-1 and OM-2, showed a round to ellipsoidal shape and formed white or milky white colonies on a solid YM medium. Two yeasts produced 10.33~11.23% alcohol from Omija extract adjusted to $10^{\circ}Brix$ with sugar. Their abilities to ferment alcohol were higher than those of other yeast strains belonging to Saccharomyces cerevisiae such as KCTC 7296 (standard strain of Korean Biological Resources Center), Makgeolli yeast, or beer yeast. The isolates OM-1 and OM-2 showed similar abilities in alcohol fermentation. However, the wine fermented by OM-2 got a better sensory score especially with color. Growth of OM-2 was significantly accelerated by addition of a 0.1% urea and 0.02% mineral mixture. A vitamin mixture was effective for the growth only when urea was added as well.

• Journal of Life Science
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• v.28 no.4
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• pp.444-453
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• 2018

Barley (Hordeum vulgare L.), of the Poaceae/Gramineae family, is a common grain in the surrounding area. It has been used in Ancient Egyptian medicine and it has been used worldwide for many years as food and as an ingredient in beer. Barley has been reported to have anti-inflammatory, anti -carcinogenic and anti-diabetic effects. So far, a lot of research has been done on barley but the effects of fermented barley seeds with lactic acid bacteria have not been studied largely. In this study, we investigated the effects of ethanol-extracted barley seeds after their fermentation with lactic acid bacteria. The biological activities of fermented barley seeds with lactic acid bacteria and non-fermented barley seeds were analyzed for total polyphenol content, total flavonoid content, DPPH radical scavenging, superoxide dismutase-like activity and tyrosinase inhibition. These results showed that fermented barley seeds with lactic acid bacteria have more advanced anti-oxidant and whitening properties than non-fermented barley seeds. Hence, we suggest that fermenting barley seeds with lactic acid bacteria can be an impressive material in the food and cosmetic industries.

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.18
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• pp.7533-7537
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• 2014

Background: Breast cancer (BC) is the most frequent cancer type, and the leading cause of death from cancer among women in Israel. The Bedouin-Arab (BA) population in southern Israel is characterized by a high rate of consanguinity, common hereditary disorders, and transition from a semi-nomadic, traditional society to a more sedentary and urbanized society. In this hospital-based study, the demographic and the clinicopathological characteristics of BC in BA were compared with Jewish patients. Materials and Methods: 85 BA patients treated at the Soroka Medical Center, Beer Sheba, during the years 2004-2012, were studied and compared with 180 consecutive Jewish patients treated during the year 2007. Clinicopathological features compared included age, menopausal state, number of births, a history of BC in first-degree relatives, tumor size (T), extent of lymph-node involvement (N), distant metastases (M), stage, grade, estrogen and progesterone receptor (ER/PR), and Her2 status. Types of treatment, relapse rate and site, as well as outcome were also studied. Cox's regression models were applied for studying disease-free, and overall survival. Results: Compared with Jewish patients, BA patients were younger (average age $49{\pm}12$ yrs vs $59{\pm}13$, p<0.001), had a lower rate of BC in first-degree relatives (p<0.001), and a larger number of births ($6{\pm}4.2$ vs $2.5{\pm}1.9$, p<0.001). BA patients had larger tumors (p=0.02), more extensive lymph-node involvement (p=0.002), and more advanced stage (p=0.003). Grade, ER, PR, and Her2 status were similar in the two ethnic groups. Relapse type was most commonly systemic in BA patients (p=0.05), and loco-regional in Jewish patients (p=0.02). Median survival was 63, and 35 months for Jewish and BA patients, respectively (log-rank test, p=0.02). In Cox multivariate analysis, stage and PR status (HR-0.14, p<0.0001; HR-3.11, p=0.046), but not ethnicity, influenced overall survival. Conclusions: BC presents a decade earlier, and with more advanced disease in BA compared with Jewish patients. Biologic parameters including grade, ER, PR, and Her2 status were similar in both groups. Although prognosis was worse in BA than in Jewish patients, it was affected only by stage and PR status, but not by ethnicity.