• Journal of Korean Home Economics Education Association
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• v.6 no.1
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• pp.7-33
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• 1994

The purpose of this study is to revise the food composition table based on commonly consumed single serving size of cooked food so the people can easily use the table in each meal. With this revised food composition table, everybody can easily calculate how much they eat, and plan the menu according to how much they need, so hopely contribute to reduce the leftover foods. Eighty-nine kinds of prepared food dishes were selected based on 13 home economics text books of the junior and high schools. The results are summarized as follows: Cooked food dishes comprise various kinds of rice dishes, korean style soups and stewes, fried, roasted or steamed fishes, vegetables and meats, and desserts. Single serving size of cooked food dishes are presented below: 1) rise : 180∼250g, 1(1/3)∼1(2/3)cup 2)soup:320∼400g, 1(1/2)∼2cup 3)pan fried fish or vegetable : 40∼70g 4)deep fried vegetable, fish or meat; 60g 5)kimchi :50g Single serving size of all other dishes are presented based upon the most commonly consumed amount in each meal by adult male.

• Journal of the Korean Institute of Educational Facilities
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• v.1 no.1
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• pp.41-48
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• 1994

To provide a better educational environment for education, sufficient research in the educational facilities should be carried out. Therefore, the purpose of this study is to establish a direction in research field of educational facilities. To achieve this aim, the purpose of education and the purpose of educational facilities for its sufficiency is established, and through the investigation on the composition realm of educational facilities, the direction of related study field and realm of study is shown. The results are shown as table 12 and table 13, of which the research direction is concerned with table 12, and the model of method is concerned with table 13.

• Journal of the Korea Furniture Society
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• v.13 no.2
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• pp.1-10
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• 2002

A computer top table was manufactured with the solid wood wastes that has been landfilled, combustion or burnt as a fuel at the present time. The computer table is different in form and size to that of existing fixed rectangular. It is idea1 product not only convenient and functional to use and beautiful design but also processing Performance of edge area and overlaying properties. The main technologies to develop this computer top table are plan for moulder to mould the Product and producing, molding the most suitable material and composition, suitable adhesives selecting and synthetic technology, investigation for the moulding conditions such as temperature, time etc, adequate overlaying materials selecting and overlaying technology have to be chocked.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2007.05a
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• pp.111-113
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• 2007

The Mechanical properties of steel in hot strip mill were associated with the alloy composition, plastic deformation, cooling history and so on. In the case of the same alloy composition and deformation conditions, cooling history on ROT (run out table) is the main factor in affecting mechanical properties of steel, especially, in carbon steel. On ROT, the steel undergoes under various kinds of cooling conditions such as radiation, convection by air, water and wetting zone. The coiling temperature (CT) of the steel is also important factor in affecting mechanical properties. But with the same CT, the mechanical properties of steel can be different because the temperature history of cooling is more important factor than CT itself. In this study, we have studied the relations between temperature history and mechanical properties of steel and then the predicted mechanical properties have compared with the measured values.

• Journal of Nutrition and Health
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• v.22 no.6
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• pp.507-515
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• 1989

Ten healthy wome 2-~25 years participated in a 5-week metabolic study to investigate the daily riboflavin requirement of Korean women. Three daily menu and meal patterns were used. Low riboflavin(LR) diet provided riboflavin at a level of 0.71mg / 1000Kcal based on food composition table. High riboflavin(HR) diet provided 1.14mg / 1000Kcal. The riboflavin status was assessed by erythrocyte glutathione reductase activity coefficient(EGRAC) and urinary exretion of riboflavin. Mean EGRAC of LR period and HR period were 1.17+0.08 and 1.01+0.03, repectively. There were discrepanices of riboflavin content of experimental diet between chemical analysis and calculation by Korean food composition table. Urinary riboflavin excretion of subjects was acceptable over the whole study period. It appeared that 0.71mg / 1000Kcal is requirement of riboflavin to maintain EGRAC withing normal range. Thus, it is suggested that current recommendation of 0.6mg / 1000Kcal of riboflavin intake may not be adequate as RDA level in Korea.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.1
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• pp.73-79
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• 1990

In order to study on the riboflavin content of common foods for Korean and the rates of destruction of riboflavin during cooking 26 kinds of the foods were selected and 3 kinds of menu were cooked by standardized method. For each food item and menu riboflavin content was measured by AOAC method. The experimental values of 13 kinds of food such as rice oak mushroom carrot squarsh tangle dried large anchovy apple(Fuji) dried laver ramyun pork soybean curd fried soybean curd and danmugi were almost consistent with food compo-sition values. Whereas those of 12 kinds of foods such as cabbage onion potato kimchi beef sausage dried medium anchovy hair tail soybean paste and egg were considerably different from food composition table values, up to now Alaskan pollack maize loaf bread hamburger bread etc have not been analyzed in food composition table, The rates of retention of riboflavin in menu 1, 2, and 3 cooked by standardized method were 24% 69% 46% respectively. The overally retention rate was in inverse proportion to the time of sunlight exposure during cooking.

• Journal of the Korean Home Economics Association
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• v.31 no.4
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• pp.201-208
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• 1993

The ascorbic acid contents of 101 food items were analyzed by HPLC to provide database to estimate dietary intakes of ascorbic acid of Korean. Foods with high contents of ascorbic acid were green vegetables, citrus fruits, strawberry, kiwi, and fruit juices. This analysis data of ascorbic acid contents in some food items showed significant deviations compared with other Food Composition Table. Ascorbic acid content in soups were lower than those of raw foods by about 57%. The ascorbic acid contents in blanched or seasoned after blanching vegetables and boiled or steamed meals turned out to be decreased by about 52.3% and 47.5%, respectively, but the degrees were varied with the kind of foods as well as cooking methods. The ascorbic acid intakes from 18 most frequently consumed meals in Korea were determined to be about 1/2 of Food Composition Table according to this analysis data. The results showed the importance of accurate food database in assessing nutrient intake levels of population.

• Economic and Environmental Geology
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• v.28 no.2
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• pp.165-176
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• 1995

Dongrae is one of the most famous hot spring resort area in the Republic of Korea. The water temperature ranges $50^{\circ}C{\sim}66$. The chemical composition of the thermal water is quite different from normal groundwater. $Na^+$ and $Cl^-$ are the main components, measured more than 75%, $Ca^{+{+}}$ is contained about 22% and the other ions such as $SO_4$ or $HCO_3$ are the minor components. The heat source is uprising along the fracture zone of granite which is indicated as a subsurface high temperature belt. During the research period of 1991~1992, the groundwater table was lowered down to the depth of about 100 m according to continuous increase of daily use of thermal water. The groundwater table was fluctuated with an amplitude of day, weak or seasion. The groundwater table was the lowest at 18:00 h in a day and also lowest at the weekend for the week period. There was a relavent relationship between drawdown and the amount of thermal water use on a long term base. To protect such a rapid drawdown of groundwater table, Dongrae resort area is now asked to take strong municipal control for the daily use of thermal water.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.1068-1079
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• 2017

This study was applied to the PCA (Primary Components Analysis) for the sixteen table setting at the 2017 Yeongju local food contest. In this contest, we have developed a seonbibansang and a temple one-dish meal. As a result of the correlation analysis, the applicability and composition were 0.7980, harmony and taste were 0.7747 and easiness and composition were 0.7435. In the Primary Component $Y_1$, all the variables $X_1{\cdots}X_{10}$ mean that the quality of the food had positive values greater than zero. The second Primary Component $Y_2$ has a large positive value while $X_4$, $X_5$, $X_6$, $X_7$, $X_9$ have negative values. $Y_2$ is a value representing the sanitation variable, and can be considered a traditional and characteristic table setting natural to the native food in Yeongju. In addition, we developed an-hyangbansang and seonmyoaecheong food content by applying PCA factors (the elements of harmony, ease and sanitation). Table setting of an-hyangbansang provided energy 61.5%, protein 20.0% and fat 18.5% and seonmyoaecheong provided energy 62.7%, protein 15.4% and fat 22.2%. This satisfied the necessary amount of caloric nutrient intake that could be provided in a meal. Especially through story-telling, a modern interpretation - or rebranding - of local and traditional foods could make these traditional food products familiar to consumers currently. The developed table setting is felt to be conductive to the possible commercialization and introduction of traditional food into the mainstream commercial food service industry.

• Journal of the Korean Society of Food Culture
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• v.14 no.2
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• pp.115-129
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• 1999

The following demonstrates similarities between Japanese and Korean food culture. The facts have been discovered through the examination of records kept by Korean Communication Facilities and Japanese Envoys. Both countries used the numbers 7, 5, 3, in food treats. Both demonstrated Da do(茶道) style during banquet. Japanese Na-ra-dae(奈良臺) is similar to Korean Sue-bae-sang(壽杯床). Both countries had a Kan-ban(decorative table, 看盤) and Mi-soo(wine and someatables, 味數) during banquet. The composition of the table may be the same for both Korean Geo-sick-oh-kwa-sang and Japanese 3Jeup(soups) 15Che(dishes). Agasang is a Kan-ban(decorative table) of Choson's Da-do(茶道) style.