• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.307-313
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• 2006

Tofu was prepared with various herbs (green tea, rosemary, lavender and thyme) and the tofu quality was investigated during storage. In the measurement of tofu color, the L and b values increased during storage period. Especially, the b value was very high at 8 days after storage. The pH value of tofu increased until 6 days of storage, but then decreased. The turbidity gradually increased until 6 days of storage and rapidly increased at 8 days of storage. The microorganism count of herb tofu was lower an that of control tofu during storage. Especially green tea tofu showed the lowest psychrotrophic microorganism count as $1.3{\times}10^8\;CFU/g$. In addition, lavender tofu showed the lowest aerobic mesophilic microorganism count $(2.0{\times}10^7\;CFU/g)$ at 8 days of storage. In texture analysis, hardness and chewiness of herb tofu increased with increasing storage period. Springiness increased to 2 or 4 days of storage but decreased after 6 or 8 days. Therefore, herb tofu is expected to have good quality physiologically as well as microbiologically.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.848-857
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• 2007

Sikhe, a traditional Korean drink, was prepared with Hovenia dulcis extract (HDE), and its quality and storage characteristics were evaluated through sensory and microbial analyses. In the color analysis, the lightness of the Sikhe showed a decreasing tendency according to the addition of HDE, while redness and yellowness increased. The Sikhe prepared with 20% HDE had the highest sugar concentration at 12days of storage ($4^{\circ}C$). Interms of sensory quality, both the 20% and 40% HDE-added Sikhes had the highest overall preference. The microbial cell counts presented no distinct differences early in the storage. period, but the general bacteria counts of the Sikhe made with the increasing concentrations of extracts decreased with a longer storage period. The coliform counts of the Sikhe prepared without HDE (control) was 10.5 CFU/g at 10 days of storage, but the 100% HDE-added Sikhe had a level of 7.9 CFU/g at 16 days of storage. These results indicates that Hovenia dulcis may inhibit normal microbial growth and extend the shelf-life on Sikhe.

• Korean journal of food and cookery science
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• v.25 no.5
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• pp.521-530
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• 2009

Perilla leaves powder was added to cookies to determine a practical use for the herb, which has been shown to have medical benefits and functionality. We examined the antioxidant activity and quality characteristics of cookies prepared with different amounts (as ratios of 0.5%, 1%, 3%, 5% to the total materials) of perilla leaves powder. The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenolic compound content in perilla leaves powder and cookies. The quality characteristics of the perilla leaves cookie were estimated in terms of the bulk density, pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations. While the bulk density and pH of the dough as well as total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased, the spread factor, loss rate, leavening rate and L value of the cookies decreased with increasing perilla leaves powder content(p<.05). The consumer acceptability scores for the $1{\sim}3%$ perilla leaves cookie groups ranked significantly(p<.05) higher than those of the other groups in appearance, taste, flavor, texture, and overall preference. This study suggests that perilla leaves powder is a good ingredient to increase the consumer acceptability and the functionality of cookies.

• Archives of design research
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• v.17 no.4
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• pp.241-250
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• 2004

In this research, the copper alloy plates C2200, C5210, C7701, C8113 were selected to make datum and to identify further usage of metal craft experimentation. For its experimentation, the general welding and TIG welding methods were researched; for 2nd experimentation, the Reticulation and Electroforming skill's differences in color and temperature were researched. With these methods 3 different kinds of works are introduced for sample studies. For this research, Dr. Lee, Dong-Woo who works in Poongsan Metal Co, supported 4 kinds of copper alloy metals. Which are Commercial bronze (Cu-Zn), Deoxidiged Copper(Cu-Sn-P), Nickel Silver (Cu-Ni-Zn), and White Bronze (Cu-Ni); they were applied partly and wholly by the method of Laminatin, Reticulation, Fusing, and Electroforming skills. In case of C2200, the brass, the A. C. TIG welding method is better under 2mm slight plate; the D.C. TIG welding is better upper 2mm plate; and 250~300$^{\circ}C$ is recommended for remain heat treatment. In case of C5210, not having Hydrogen in high temperature return period, doesn't need Oxygen in high temperature and hardening in comparative high temperature neither, it is good for welding. It contains Sn 2-9% ad P 0.03-0.4% generally; and in accordance with the growth rate of Sn contain amount, the harden temperature boundary become broad. In case of cold moment after welding, they are recommended that higher speed TIG welding, smaller melting site and less than 200$^{\circ}C$ for pre-heating temperature. In case of C7701, the 10-20% Ni, 15-30% Zn are widely used.. If it is upper 30% Zn, it become (${\alpha}+{\beta}$) system and adhesive power rate become lower, and the productivity become lower in low temperature but the productivity become higher in high temperature. Nickel Silver's resistance of electricity is well; and the heatproof and incorrodibility is good, too. Lastly, in case of C8113, good at persistence in salty and grind; high in strength of high temperature. In case of white brass, contain 10-30% Nickel and hardened in high temperature and become single phrase. For these reason, the crystallization particles easily become large, if the resistance become higher small amount of Pb, P, S separation rate become higher.

• Korean Journal of Poultry Science
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• v.42 no.2
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• pp.181-189
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• 2015

The objective of this study was to investigate the effect of dietary supplementation of vitamin C and Sea buckthorn on the performance, blood biochemistry and meat quality in old laying hens. A total 200 Hy-Line Brown laying hens (101 weeks old) were randomly allotted to 1 of 5 dietary treatments : (1) Basal : basal diet, (2) Vit. C : basal diet + 0.1% vitamin C, (3) SB 0.1 : basal diet + 0.1% Sea buckthorn, (4) SB 0.5 : basal diet + 0.5% Sea buckthorn, and (5) SB 1.0 : basal diet + 1.0% Sea buckthorn. Each treatment was replicated 4 times with 10 birds units were arranged according to randomized block design. Feeding trial lasted 4 weeks under 16L:8D lighting regimen. The diets were fed to hens on an ad libitum basis for 4 weeks. Result indicated that during feeding trial of the experiment, hen-day egg production and feed conversion ratio were not significantly influenced by treatments. However, feed intake was significantly (P<0.05) higher in Vit. C and SB treated groups than the basal during 1 wks and 3 wks. Egg weight was significantly (P<0.05) higher in basal and Vit. C than the SB 1.0 treatment. There were no differences in carcass yield during feeding trials. However, partial ratio (breast and neck) was significantly (P<0.05) higher in SB 0.5 than other treatment. There were no differences in the level of leukocytes and erythrocytes. There were no significant differences on proximate analysis (DM, crude protein, crude fat, and crude ash), meat color, water holding capacity, cooking loss, and fatty acids concentrations. In conclusion, dietary supplementation of vitamin C and Sea buckthorn to the diet of old laying hens might be a potential ingredient for increasing partial weight (breast) in old laying hens.

• The korean journal of orthodontics
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• v.26 no.5 s.58
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• pp.469-485
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• 1996

Orthodontic patients are individuals that grow and develop ; therefore selection of the proper time for orthodontic treatment is considered to be one of most difficult and yet difficult factor. Since the development of cephalometric X-ray, amount and Pattern of craniofacial growth change with aging could be predicted and be came useful in the process of orthodontic treatment. The relationship between the mean values of cephalometric measurements and body height and weight was studied among the groups(boys and girls) of Korean children from the ages 6-years to 17-years. 409 boys and 437 girls with no abnormality in growth and development and no history of orthodontic treatment from the ages of 6 years to 17 years were chosen as subjects Cephaloment X-ray were taken for 3 years and hard tissue analysis based on Burstone's COGS, which was devided into measurements of 6 parts(Cranial base, Maxillar and Mandible, Dental measurements). The relationship between craniofacial growth and height & weight was studied. The following conclusions were obtained : 1. The maximum growth in the measurements of cranial base, N-Ar(FH), N-Ba(FH) corresponded with the age with the maximum increase in body height & weight in both boys and girls. 2. Genial angle gradually decreased with aging in both boys and girls. 3. N-ANS(L) showed greater amount of growth than ANS-Ne(L), and this had greater influence on facial profile. 4. N-A-$Pog^{\circ}$ decreased with aging, and mandibular growth exceeded maxillary growth in amount and rate. 5. Length of Y-axis Increased, but Y-axis to FH plane remained constant. This show that mandible grows at a constant angulation to cranial base. 6. As permanent teeth erupt, interincisal angle deceased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.4
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• pp.557-566
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• 2005

In preparation of steamed foam-cakes, effects of whipping time, amount of wheat flour, and amounts of emulsifier on physical properties of the steamed foam cakes were investigated using RSM (response surface methodology). The three independent variables selected for the RSM experiment were whipping time $(X_1)$, amount of wheat flour $(X_2)$, and amounts of wheat flour $(X_2)$, and concentration of emulsifier $(X_3)$ were set for single-stage mixing, respectively. A rotatable central composite design was used for treatment arrangement. The responses from the product for loaf volume, color values and textural properties were analysed. In the analysis of variance for the foam cakes prepared by single-stage method, significant interactions were observed between independent variables (experimental factors) and physical property like loaf volume (p<0.05); textural properties like hardness, gumminess, and chewiness (p<0.05). Among independent variables, concentration of emulsifier had the most effects on physical properties while whipping time. The ordinary points in surface response showed maximal points with physical property like colorimetric b value while other properties revealed saddle points. The 3-dimensional response surface graphs of the predicted regression models displayed decreasing loaf volumes with increasing whipping times and emulsifier concentrations beyond optimum levels. The optimum conditions for best loaf volume and textural property (hardness, gummimess and chewiness) of the products selected by extracting intersectional areas of the contour maps that commonly overlapped all characteristics were; $11\~13$ min whipping time, $470\~486\;g$ amount of wheat flour, and $19\~20\;g$ emulsifier concentration, in case of single-stage method. The median values extracted from the RSM experimental results for optimum manufacturing conditions for single-stage method, i.e., 12 min whipping time, 478 g amount of wheat flour, and 20 g emulsifier concentration were empirically proven to fit the predicted levels of physical properties from the final foam cakes.

• Journal of the Korean association of regional geographers
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• v.6 no.3
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• pp.117-138
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• 2000

This study is, from the view point of constructive social studies which is the foundation of the 7th curriculum, to explore whether there is any viable program and to investigate it by which students, using photo resources in social studies, can organize their knowledge in the way of self-directed thinking. The main results are as follows: If it is a principle of knowledge construction process of constructive social studies that individual construction (cognitive construction) develops into communal construction(social construction) and yet communal construction develops itself, interacting with individual construction, it will be meet the objectives of social studies. In social studies, photos are a powerful communication tool. communicating with photos enables to invoke not only the visual aspects but also invisible aspects of social phenomena from photos. It, therefore, can help develop thinking power through inquiry learning, which is one of the emphasis of the 7th curriculum. Having analyzed photo resources appeared on the regional textbooks in elementary social studies, they have been appeared that even though the importance and amount of space photo resources occupy per page is big with regard to total resources, most of the photos failed to lad to self-directed thinking but just assistant material in stead. Besides, there appeared some problems with the title, variety, size, position, tone of color, visibility of the photos, and further with the combination of the photos. Developing of photo resources for constructive social studies is to overcome some problems inherent in current text books and to reflect the theoretical background of the 7th curriculum. To develop the sort of photo that can realize the point just mentioned, it would be highly preferable to provide photo database to facilitate study with homepage through web-based interaction. To take advantage of constructive photo resources, the instruction is strategized in four stages, intuition, conflict, accommodation, and equilibration stage. With the advancement of the era of image culture, curriculum developers are required to develop dynamic, multidimensional digital photos rather than static photos when develop text books.

• Microbiology and Biotechnology Letters
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• v.41 no.3
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• pp.311-319
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• 2013

In an effort to characterize the physicochemical properties and microbial risks associated with the soy sauce jangachi (Korean traditional pickle), 15 different home-made products, which were prepared from medicinal plants and wild edible vegetables, from head-families of Andong, Kyungsangbuk-do Province in Korea, and 6 different commercial products sold at supermarket, were investigated. The average pH of the mature soaking solutions and plants soaked in the 21 jangachi were $3.99{\pm}0.38$ and $3.51{\pm}0.41$, and the average acidity of the mature soaking solutions and soaked plants were $1.59{\pm}0.54$ and $1.65{\pm}0.76$, respectively. The average brix of the mature soaking solutions and plants soaked were $27.67{\pm}8.38$ and $25.61{\pm}6.60$, respectively. In salinity, which is a major factor in jangachi industry production, the average salinity of the mature soaking solutions and soaked plants were $7.55{\pm}3.26$ and $5.75{\pm}2.23$, respectively. In particular, the hot-peppers, eusuri, du-rup, kaet-ip, kuji-ppong, myeng-i and sancho jangachi were amongst the home-made products, and the salinity was above 8.8%, which was 2 folds-higher than that of the commercial sterilized products, and 1/3-lower than commercial non-sterilized products. The color difference and turbidity of jangachi were dependent on the plant parts used. In microbial risk assessment, the microorganisms related with food-borne disease, such as Escherichia coli, Salmonella sp, and Shigella sp., were not detected. After some time, total cell count analysis revealed that the commercial products sold at supermarkets were more vulnerable than the home-made products.

• Korean Journal of Poultry Science
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• v.44 no.2
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• pp.143-149
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• 2017

This study was carried out to collect basic data on the egg laying performance and disease occurrence on animal welfare-approved farms (AWAF) for laying hens with different housing types (windowless, open, and free-range house) and strains (Hy-line, Lohmann). Age at first egg laying was 151 d in the windowless house and 141 d in both the open and free-range houses, and the percentage peaks of each farm were 91.8%, 92.9%, and 86.3%. Average egg production according to housing types were 70.9%, 77.4%, and 65.6% at 18~38 wk old and 91.1%, 90.1%, and 76.2% at 32~36 wk. The average dirty and cracked egg ratio of the windowless, open, and free-range houses was 2.84%, 1.15%, and 0.23%, respectively. Mortality in the open house was lower than the other house types. Age of first egg laying for the Hy-line strain was 155 d and that for the Lohmann strain was 157 d, and the percentage peaks of the two strains were 92.9% (252 d) and 87.2% (237 d), respectively. Average egg production of the strains was 83.7% and 76.9%, respectively. The average dirty and cracked egg ratio of the Hy-Line and Lohmann strains was 3.85% and 2.97%, respectively. Mortality of the Hy-Line strain was lower than that of the Lohmann strain. There were significant differences (P<0.05) in the egg weight, HU, and egg yolk color of chickens raised in the open house compared with those of chickens raised in the other house types. In terms of antibody titer, that for Newcastle disease in open house chickens was lower than that of chickens raised in windowless and free-range houses. The antibody titer for low pathogenic avian influenza, avian infectious bronchitis, and avian pneumovirus was high at over 3.0 in all three farms. SG, Salmonella enteritidis, Salmonella pullorum, fowl adenovirus infection, and infectious laryngotrachitis were not detected in any of the three house types. The number of AWAF for laying hens has continuously increased in Korea, but there is currently little data on the housing types used on the AWAF for laying hens. Therefore, the results of the present study, in which analyzed the laying performance and disease occurrence on AWAF for laying hens, can use as basic data for the improvement of performance and prevention of disease on further AWFA for laying hens.