• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.482-491
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• 1997

The effect of addition of fractionated milk fats on the composition and melting behavior of cocoa butter was investigated. High melting fraction (HMF) of milk fat fractions had the highest contents of long chain fatty acid $(C16{\sim}C18)$ and saturated fatty acid followed by medium melting fraction 1 (MMF1), medium melting fraction 2 (MMF2), anhydrous milk fat (AMF), and low melting fraction (LMF) in a decreasing order. MMF2 had the highest contents of the short chain fatty acid $(C4{\sim}C10)$ and medium chain fatty acid $(C12{\sim}C14)$ followed by AMF, HMF, MMF1, and LMF in a decreasing order. When the fractionated milk fats were added to cocoa butter, the long chain fatty acid contents increased with increasing the ratio of fractionated milk fats. The saturated fatty acid contents decreased only when the LMF was added. The higher content of long chain triglyceride and the lower contents of short chain triglyceride and medium chain triglyceride were obtained from the fractionated milk fat of higher melting point. When the fractionated milk fats were added to cocoa butter, long chain triglyceride contents decreased with increasing the ratio of the fractionated milk fats. The melting points of cocoa butter, AMF, HMF, MMF1, MMF2, LMF were $33.3^{\circ}C,\;31.2^{\circ}C,\;40.6^{\circ}C,\;37.4^{\circ}C,\;33.5^{\circ}C$, and $6.5^{\circ}C$, respectively. Cocoa butter had the highest content of solid fat followed by HMF, MMF1, MMF2, AMF, and LMF in a decreasing order. When the fractionated milk fat was added to cocoa butter at various temperatures, the solid fat content in the mixture of fractionated milk fat and cocoa butter decreased with increasing the ratio of fractionated milk fat. This results suggested that anhydrous milk fat and fractionated milk fats had a good compatibility with cocoa butter.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.1076-1087
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• 2006

The purpose of this study was to identify critical control points of service encounter by types of restaurants in order to manage moment of truth when customers encounter services. Questionnaires were collected from 812 customers (aged 15 years or older) who had used restaurants in Seoul, from October 24, 2005 to November 6, 2005. The main results of this study were as follows: Statistically significant differences were shown between importance and performance of interaction quality, physical environment quality and outcome quality. Significant differences were also shown in importance and performance of interaction and physical environment quality, and performance of outcome quality by restaurant types but no significant difference was indicated in importance of outcome quality by restaurant types. That is, the importance of outcome quality, which means the quality of food, was regarded as important by customers who use restaurants regardless of types of restaurants. The result of examining interaction quality showed that family restaurants managed waiting customers quite well and provided information on the Internet homepage. Performance of responding to customers with complaints was rated the highest in family restaurants. Regarding physical environment quality, importance and performance scores significantly differed by types of restaurants in order of fine-dining restaurants, family restaurants, and fast-food restaurants. In terms of service encounter quality, items whose importance scores were high but performance scores were low in importance-performance analysis matrix were 'quality of provided food is always uniform' and 'the space between other tables is enough' for fine-dining restaurants. In family restaurants, 'size of chairs or tables is enough', and 'the space between other tables is enough' were included in the items, while 'interior facilities are attractive', 'size of chairs and tables is enough', and 'the space between other tables is enough' were included in the items in case of fast-food restaurants. A difference was indicated depending on types of restaurants.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.8
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• pp.1048-1054
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• 2007

The quality characteristics of cookies, prepared with the freeze dried fresh garlic (FGP) and steamed ($100^{\circ}C$, 20 min) garlic (SGP) powders, were investigated. The cookie samples in the present study were made by adding the garlic powders at different levels (0, 0.5, 1, 2, 4, and 6%). The highest spread ratio, $8.48{\pm}0.31$ and $8.62{\pm}0.21$, were obtained by mixing 6% FGP and 0.5% SGP with the cookies. Among the surface color of the cookies, the L-value decreased with increasing garlic powder contents compared to that of the control group, but the difference in the surface color among the kinds of garlic powders was insignificant. Although increases in the garlic powder content resulted in no noticeable difference among the a-value of the test group, the b-value was decreased significantly, particularly with increasing SGP contents. Hardness was also increased along with the garlic powder contents and was highest at its 2% content. When viewed from the sensor properties, the measured color tended to become brown at the garlic powder contents greater than 2%. The surface crack of the cookies also increased as the SGP content increased. Its garlic taste and flavor were slightly low at SGP added with 6% garlic powder content than FGP. The overall acceptability was higher in $0.5{\sim}4%$ added test samples than those in control group sample; it was highest for 1%, 2% and 0.5%, in decreasing order. In the sensor evaluation, the overall acceptability of the cookies was considerably different in the comparison of FGP added cookies with SGP added ones. Therefore, the optimal ratio investigated for making the garlic added cookies was shown to be 1 %, and its acceptability was relatively high for SGP added cookies.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.10
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• pp.1287-1292
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• 2007

The purpose of this study was to compare knowledge on hypertension and blood parameters through blood pressure control of hypertensive patients commuting to a public health center. Hypertensive subjects were classified according to their blood pressures into a well-controlled group (SBP<140 mmHg and DBP<90 mmHg, n=44) and an uncontrolled group ($SBP\geq140mmHg\;or\;DBP\geq90mmHg$, n=41). All subjects were interviewed for clinical characteristics, effort for health maintenance and knowledge on hypertension and nutrition. Biochemical measurement of blood urea nitrogen, creatinine, triglyceride, total cholesterol, HDL-cholesterol and fasting blood glucose (FBG) were obtained from subjects. The knowledge about hypertension and effort for health maintenance were not significantly different between the groups. However, the nutrition knowledge score of the well-controlled group was significantly higher (p<0.05) than that of the uncontrolled group. On the test of nutrition knowledge, 97.7% of the well-controlled group answered correctly to the item, 'Medication is an easy way to control blood pressure'. This result was significantly higher (p<0.05) than that of the uncontrolled group of whom 82.9% answered correctly. Participants in both groups had only a little understanding about the importance of a balanced diet. Blood parameters were in the normal range and there was not a significant difference between the groups. However total cholesterol, triglyceride and fasting blood glucose levels of the uncontrolled group were higher than those of the well-controlled group. Therefore, education programs about the continuous control of hypertension through careful monitoring, medication, and exercise are required. The uncontrolled group was especially in need of strengthening education. Also more effective nutrition education programs about low salt, high fiber, low cholesterol, and balanced diets are required for hypertensive patients commuting to public health center.

• Journal of Korean Society of Forest Science
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• v.86 no.1
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• pp.56-68
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• 1997

This study was carried out to evaluate the capacity of environment purification of forest and to reveal formation processes of stream water quality by evaluating water quality variations in forest hydrological processes. Water quantity, pH, electric conductivity(EC), dissolved oxygen(DO), and dissolved matter concentrations were monitored in open rainfall, throughfall, stemflow, litter flow and short-term stream flow for one unit storm, and also for those were monitored in long-term stream flow in Palgong, Yongsung, and Daedong catchments. The results were summarized as follows; 1. pH and DO values of stream flow were increased as the flux increased but EC values were decreased. 2. pH values of stemflow and throughfall were decreased with the lapse of rainfall time with lower values than open rainfall. Arid EC values were higher in initial rainfall period but lower gradually with the lapse of time than open rainfall. In litter flow, pH values were lower than open rainfall but EC values were higher. In stream flow, pH values of stream flow showed a high level in initial rainfall period and decreased remarkably with the lapse of time, but it recovered after the rainfall stopped. And however, the values of EC showed almost reverse tendency. DO values of litter flow and stream flow were decreased gradually with the lapse of time in litter flow and stream flow but there were no any tendency in open rainfall, stemflow and throughfall. 3. pH values of stemflow and throughfall in Quercus acutissima were higher than in Pinus densiflora, but EC values were lower. Total amount of canons in stemflow was higher in Pinus densiflora than in Quercus acutissima. 4. pH, DO, EC and total amount of cation values in hydrological processes were in the order of; litter flow

• Korean journal of applied entomology
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• v.16 no.3 s.32
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• pp.163-170
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• 1977

Potato diseases, especially mosaics and leaf roll, appear to reduce potato yield in Korea more than any other factor. A seed potato certification program was established at the Alpine Experiment Station (AES) in 1961 to produce high quality seed potatoes for distribution to Korean farmers. The present program for production of certified seed of Namjak (Irish Cobbler), the only variety recommended for spring plantings, is outlined. In 1976, approximately 10,000 MT of certified grade Namjak seed was produced by members of two Seed Producers Cooperatives in the Daekwanryeong area for distribution by the Office of Seed Production and Distribution (OSPD). The seed was inspected and certified by officers of the National Agricultural Products Inspection Office (NAPIO). Although the quality of the certified seed is far superior to that used by many farmers, the supply planted less than 1/5 of the 1977 potato crop. Certified seed of Shimabara, the variety recommended for autumn plantings, is not produced in Korea. The yield response of virus infected seed to improved cultural practices is poor. Therefore, an increase in potato acreage and yields appears to be possible only if more good quality seed is used by Korean farmers. A two or three fold increase in seed supply would be desirable. The volume of seed could be increased by expanding the production area and by improving yield in seed fields. More land is available in the alpine area and good seed potatoes could be grown in other parts of Korea. Planting better quality seeds and using better cultural pracitces would improve seed yields. Several techniques could be used to improve the quality of elite seed produced at AES. Changes in seed potato certification program should be made so that healthy seed stocks of new varieties can be released rapidly.

• The Journal of the Convergence on Culture Technology
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• v.6 no.2
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• pp.289-297
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• 2020

The purpose of this study was to investigate the prevalence of back pain and the variables related to back pain in physiotherapists. In order to investigate the variables related to the incidence of back pain, The results were as follows : 1. Physical therapists' low back pain occurrence possibility appeared by whole 55.0% by male 11.0% and female 44.0%. 2. A day by people's work environmental special quality with low back pain treat morbidity to 31~40 people 40.0%, office hours per week by 45~49 hours 49.1%, a day stand-up tome be less than 5~7 hours 36.4% and appeared the highest. 3. Case that respond "Do dissatisfaction" to profession which is physical therapists' special psychological quality examined by people's 67.0% which low back pain. 4. Cause of low back pain in special active quality to get low back pain is the highest by case 38.2% that respond is "Special cause does not know, it is because for a long time worked to physical-therapy, and the reason that play waist softness gymnastics examined the highest by case 45.4% that respond is "Because present low back pain serves to be or prevents flare-up." According to result of this research, we could Know physical therapists are professionally endanger of getting low back pain. Specially, we could say physical therapists' low back pain occurrence possibility is high because of their having an experience or regarding work environmental special quality such as a day treatment morbidity, office hours per week, stand-up time for a day. There, educational programs need to improve of work environment and prevent the recurrence of low back pain. In this research, we recognized various variables of physical therapists' low back pain occurrence possibility are related to direct causal connection of low back pain occurrence, but we think continuous research should be tired forward in reply.

• Journal of Korean Public Health Nursing
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• v.8 no.2
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• pp.1-34
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• 1994

This study has been done in order to analyze the relationship between climacteric symptoms and the stress of life events. For the purpose of this study. objectives set up were as followings. : 1. Climacteric symptoms complained by middle aged women are studied. 2. The stress of life events experienced by middle aged women is studied. 3. The relationship between climacteric symptoms and the stress of life events is studied. 4. The relationship between climacteric symptoms and general characteristics is studied. and the relationship between the stress of life events and general characteristics is also studied. The sample size of this study was 462 cases. The subjects were middle-aged women. who were from 40 to 60 years old and resided in Seoul. Data were collected by using questionnaires which consisted of 122 questions from Jan. 1 to Feb. 7 in 1992. The questionnaires include questions about general characteristics. climacteric symptoms and life events. The measurement scales for this study were adopted from the climacteric symptoms scale developed by Chi. Sung-Ai and the measurement scale of stress related to life events devised by Lee. Pyoung Sook. The analysis of data collected was done by using SPSS-pc package. Firstly. general characteristics were analyzed by using descriptive statistical methods. Secondly. climacteric symptoms were analyzed by using descriptive statistical methods. the analysis of variance and correlation analysis. Thirdly. the stress of life events was studied by using descriptive statistical methods. the analysis of variance. and tests of independence. The results of this study are as followings. 1. General characteristics of the respondents are as followings: The average age is 49. 13. and the age group from 46 to 50 has $30.5\%$ in the respondents. Christianity is the major religion $(42.6\%)$. and the respondents with a high school diploma are $(43.1\%)$ of the respondents. $60\%$ of all respondents are housewives. and $90.5\%$ are married. The average number of children is 2.71. and the average number of family is 4.24 Monthly income of $39.1\%$ of the respondents is from l,010,000 Won to 2,000,000 Won. The premenopausal group is $4.9\%$. and $45.5\%$ of all respondents are satisfied with marrital life. $43.3\%$ of all feel happy. and $13.9\%$ feel economic frustration. $27.9\%$ of respondents are satisfied with sexual life. and $45\%$ of all report that the amount of recreational activities are more needed. 2. The average score of climacteric symptoms is 1. 8461 (The maximum score is 5.0). The symptoms complained frequently are nervousness. muscle-ache. fatigue. headache and knee-ache. Climacteric symptoms are significantly different in menopausal states. age groups. the number of children, marrital satisfaction. the feeling of life. self-reported health states and sexual satisfaction. 3. The life events occurred frequently were 'discord with husband', 'children's important exams', 'separation from husband related to works' and 'vacation'. When life events are analyzed by factors. the most frequently mentioned factor is 'marrital life'. The stress of life events is significantly different in a few general characteristics (age. the number of children, the number of family, monthly income, menopausal status, the feeling of life. self-reported health states, economic satisfaction). 4. The score of climacteric symptoms complained is significantly different according to the stress of life events (p<0.051, Especially, the difference is the widest in psychological symptoms according to the factor of 'couple. marrital life' among stressful life events. In Summary, climacteric symptoms complained by middle-aged women are related to the amount of the stress of life events. Whether life events are positive of negative is not important. Yet. climacteric symptoms and stressful life events are deeply related to general characteristics. so we can not insist strongly that one be directly related to the other.

• Journal of Technologic Dentistry
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• v.19 no.1
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• pp.21-35
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• 1997

The Ag-Pd-Cu alloys containing a small amount of Au is commonly used for dental purposes, because this alloy is cheaper than Au-base alloys for clinical use. However, the most important characteristic of this alloy is age-hardenability, which is not exhibited by other Ag-base dental alloys. The specimens used were Ag-20Pd-20Cu ternary alloy and Au addition alloy. These alloys were melted and casted by induction electic furace and centrifugal casting machine in Ar atmoshpere. These specimens were solution treated for 2hr at $800^{\circ}C$ and were then quenched into iced water, and aged at $350{\sim}550^{\circ}C$ Age-hardening characteristics of the small Au-containing Ag-pPd-Cu dental alloys were investigated by means of hardness testing, X-ray diffraction and electron microscope observations, electrical resistance, differential scanning calorimetric, emergy dispersed spectra and electron probe microanalysis. Principal results are as follows : Hardening occured in two stages, I. e., stage I in low temperature and stage II in high temperature regions, during continuous aging. The case of hardening in stage I was due to the formation of the Llo type face centered tetragonal PdCu-ordered phase in the grain interior and hardening in stage I was affedted by the Cu concentration. In stage II, decomposition of the $\alpha$ solid solution to a PdCu ordered phase(L1o type) and an Agrich ${\alpha}2$ phase occurred and a discontiunous precipitation occurred at the grain boundary. Form the electron microscope study, it was concluded that the cause of age-hardening in this alloy is the precipitation of the PdCu ordered phase, which has AuCu I type face-centered tetragonal structure. Precipitation procedure was ${\alpha}\to{\alpha}+{\alpha}2+PdCu\to{\alpha}1+{\alpha}2+PdCu$ at Pd/Cu = 1 Ag-Pd-Cu alloy is more effective dental alloy as ageing treatment and is suitable to isothermal ageing at $450^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.1
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• pp.110-117
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• 2014

In this study, the biological activity of water and ethanol extracts from Chrysanthemum incidicum Linne by ultrafine grinding for functional food source are examined. The content of phenolic compounds from Chrysanthemum incidicum Linne were the highest when extracted for 6 hr with 70% ethanol. The extraction yield of water and ethanol extracts were $7.12{\pm}1.61$ mg/g and $7.51{\pm}2.14$ mg/g, respectively. With ultrafine grinding, water and ethanol extracts were $8.63{\pm}1.15$ mg/g and $9.33{\pm}1.35$ mg/g, respectively. In determining anti-oxidative activity of Chrysanthemum incidicum Linne extracts, DPPH of normal grinding extracts was 83.52% and ultrafine grinding was 92.37%. In ABTS radical cation decolorization, normal grinding, fine grinding, and ultrafine grinding extracts were 90% or higher. In antioxidant protection factor (PF), water and ethanol extracts of ultrafine grinding showed relatively high anti-oxidative activities of each 1.82 PF and 2.16 PF, respectively. The TBARS value of ultrafine grinding extracts were lower than normal grinding and fine grinding extracts. The inhibition activity on xanthin oxidase of Chrysanthemum incidicum Linne extracts was 67.53% in ultrafine grinded water extracts and 83.45% in ultrafine grinded ethanol extracts. Inhibition on xanthin oxidase of ethanol extracts showed a higher inhibition effect than water extracts, and ultrafine grinding was higher than normal grinding. In angiotensin converting enzyme inhibition activity, ultrafine grinding water extract was 24% or higher, and ethanol extract was 34% or higher. The elastase inhibition activity of ultrafine grinding extract was 25.56%, which was higher than 20.34% of fine grinding extracts. Water extracts did not show hyaluronidase inhibition activity but ethanol extracts showed 35% of hyaluronidase inhibition activity. The determining expression inhibition of iNOS and COX-2 protein in macrophage by Chrysanthemum incidicum Linne extracts with a Western blot analysis, iNOS and COX-2 protein expression inhibition by Chrysanthemum incidicum Linne ethanol extracts were 40% and 15%, respectively at 100 ${\mu}g/mL$ concentration. The inhibitory patterns of iNOS and COX-2 protein expression was concentration dependent. The result suggests that Chrysanthemum incidicum Linne extracts by ultrafine grinding may be more useful than normal grinding as potential sources due to anti-oxidation, angiotensin converting enzyme and xanthine oxidase inhibition, anti-inflammation effect.