• 한국유기농업학회지
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• 제19권4호
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• pp.577-587
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• 2011

This study was carried out to evaluate the manufacturing characteristics of organic liquid fertilizer with poultry manure, soybean meal, and rice bran at plastic house in Chungbuk Agricultural Research and Extension Service. Treatment was given 3 treatments; poultry manure+soybean meal (PM+SM), poultry manure+rice bran (PM+RB), and soybean meal+rice bran (SM+RB). The obtained results from this study were summarized as follows; The pH in liquid fertilizer was consistently increased in PM+SM treatment, and was increased after decreased at early season in PM+RB and SM+RB treatments. The electriacl conductivity(EC) in liquid fertilizer was rapidly increased from $2^{nd}$ weeks to $4^{th}$ weeks after fermentation in PM+SM and PM+RB treatments, and was rapidly increased from $4^{th}$ weeks to 6th weeks after fermentation in SM+RB treatment. The amount of $H_2S$ gas occurrence was the highest as $1,200\;mg{\cdot}kg^{-1}$ in early season, and was the lowest as $50\;mg{\cdot}kg^{-1}$ at $12^{th}$ weeks after fermentation of organic liquid fertilizer. The temperature of organic liquid fertilizer was stabilizing in $4^{th}$ weeks after fermentation. The yield of well of nitrogen, phosphate, and potassium was increased with increasing fermentation periods. It was not change from $4^{th}$ weeks after fermentation in content of calcium, magnesium and sodium in organic liquid fertilizer.

• 대한가정학회지
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• 제26권4호
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• pp.53-65
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• 1988

In the study, the dietary survey was conducted in Seoul, Dae-jeon, Gwangju, Pusan, from march to April in 1988. A Questionnaire was prepared and distributed to 1583 house wives in order to find out their attitude of meal management and their way of thinking in dietary life. The results were summarized as follows: 1) 34.4% of the subjects prepared daily menu. In planning menu, the major consideration shifted from husband to all family members and the most emphasizes meal changed from breakfast to supper. 2) Most of the subjects were making use of substitute food. They were satisfied with the convenience and taste of the convenience foods. Improvements in nutrition, sanitation and price of convenience food made increase of its consumption. 3) The survey has shown that the main purpose of eating is to satisfy nutrition. and in the choice of food, most subjects regarded its taste as the most important factor.

• 한국주거학회논문집
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• 제27권1호
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• pp.21-30
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• 2016

This study examines ways of housing usage and aspects of resident's life based on the representative traditional house "UNJORU" as time passed. In other words, it explains how the traditional life has changed. these days compared to late Joseon dynasty. It also explains how the meaning of the place changed by life style change and the aspect have changed in women's perspective. This is for restoring the time period that the life dairy was recorded later time period. We can trust Mrs. Lee who is the eldest resident of them at the present in UNJORU. The method of study proceeded by interview format. It is classified a meal place and a folk-beliefs the daily life the funeral rites non-daily life, such as in this process, was conducted to understand the consciousness and life form at the time of residents. As a result, Ryu's family life style has preferred a more modern life style than traditional life style by time as well as society changes. Through this research, It was possible to analyze how the external formality of traditional house has kept but internal formality has changed over time.

• 대한가정학회지
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• 제19권2호
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• pp.73-85
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• 1981

The present trend is to classify time as a human resource. Time is considered as a human resource and refers not only to "clock time" that man possesses in equal amounts, but also to person's characteristic methods of assimilating and perceiving the passage of time. People differ in their ability to gauge the passage of time or to estimate the amount of time that an activity will take. The time used for household work by homemaker was analysed in that viewpoint. Specially the aim of this study was to find and analyse any differences from the style of house, the kind of fuel for cooking, the system of the family, the age and educated degree of homemaker and income degree. For analysis useable responses of 247 returned were used. The conclusion is as follows. 1. Homemakers spent 11.8∼13.4 hours for household work for a day. 2. Husband contributed 1∼1.4 hours, daughters and sons 0.6∼2.4 hours for household work a day. 3. There were large differences of the time spent on all food activities and care of clothes by the style of house and kitchen and the kind of fuel for coking. 4. The homemaker who has many children and preschool children spent much time for preparing the meal and care of clothes than others. 5. High educated homemaker spent less time for household work than others. 6. There are not any differences between time spent and income. 7. There are not also differences between time spent and having household equipment. It is assumed that many household equipment in the house aren't used effectively.

• 한국가금학회지
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• 제24권2호
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• pp.59-66
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• 1997

Optimum drying conditions to utilize porcine blood from slaughter house for blood meals, and the effects of blood meals on growth in broiler chicks were investigated. Moisture and protein con-tents of slaughter porcine blood were 79.8 and 16.4%, respectively. The protein contents of the flash dried blood meals at 80˚C were not different from those of the spray dried blood meals at 160 and 190˚C, but higher by 17% relative to those of the spray dried blood meals at 80 and 120˚C. Results from protein analysis by SDS-polyacrylamide electrophoresis showed that flash dried blood meals at 80˚C and spray dried blood meals at 160˚C were better than spray dried blood meals at 80, 120 and 190˚C in terms of protein quality. In Feeding Trial I with broiler chicks, body weights of chicks fed 2, 4 and 6% flash dried blood meal diets at 80˚C were increased at 35 days by 5.6, 7.9 and 4.0%, respectively, compared to control group(P<0.05). In Feeding Trial II, body weights of chicks fed 4 and 6% flash dried blood meal diets at 80˚C were increased at 42 days by 4.9 and 5.3%, respectively, compared to control group(P<0.05). Feed conversion ratios of chicks fed diets 4 and 6% flash dried blood meal diets at 80˚C were significantly improved at 42 days by 7.0 and 3.7%, respectively, compared to that of control group(P<0.05). The optimum drying condition of slaughter porcine blood seemed to be the flash drying method at 80˚C

• 한국식생활문화학회지
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• 제24권6호
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• pp.762-769
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• 2009

In this investigation, 480 high school students attending school in Seoul, Incheon were surveyed for their knowledge of seaweed and their preference of seaweed products provided during school meal service. Female students answered that they preferred seaweed more than male students. When asked to explain their preference for seaweed, most students who preferred seaweed responded 'it is tasty' (82.9%), while those that did not like seaweed responded 'I don't like the texture when chewing it and it is not tasty' (47.8%). Most students reported that they usually eat 'laver', and the number of times that they at seaweed was '3-4 times a week'. The primary place in which they ate seaweed and the place where they feel it had the best taste was a 'house'. The primary source of information regarding seaweed was mass media including TV, newspapers, magazines and the internet (48.8%). With regard to seaweed in school meals, which is offered twice a week, most students reported, 'I eat seaweed and leave it to some extent.' They perceived 'laver' to be most often provided in school meals, and 57.7% reported that their favorite seaweed meal was 'laver'. When asked why they dislike seaweed in school meals, the most common responses were 'I didn't like seaweed the first time I tried it' (27%) and 'Its taste is different from what I eat at home' (24.6%). The most common request regarding seaweed provided in school lunches was for the taste to be improved (48.2%). Evaluation of the preference for seaweed menus in school meals revealed that both males and females had higher preferences of more than 4 points for 'fried laver' and 'broiled laver'.

• 한국국제농업개발학회지
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• 제23권5호
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• pp.507-512
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• 2011

본 연구는 유기액비 재료가 유기액비 제조시 화학적 특성 변화에 미치는 영향을 구명코자 충청북도농업기술원 플라스틱 하우스에서 수행하였다. 계분, 대두박, 쌀겨 등 3처리를 하였다. 본 시험에서 얻어진 결과를 다음과 같이 요약할 수 있다. 액비 원료의 총 질소 함량은 대두박이 55 mg·kg^-1으로 가장 많았으며, 인산과 칼륨 함량은 계분에서 가장 많았다. 계분의 pH는 중성에 가까웠으며, 대두박과 쌀겨는 강산성을 띠었다. 계분 액비의 EC는 발효기간이 증가할수록 증가하였고, 대두박과 쌀겨 액비는 발효기간 중 증가하다가 감소, 증가하는 경향이었다. 계분 액비의 황화수소 발생량은 발효 후 2주차에는 3,200 mg·L^-1이었으나, 발효 12주차에는 1,600 mg·L^-1으로 감소하였고, 대두박과 쌀겨 액비는 발효 과정중 황화수소 가스가 발생하지 않았거나 거의 발생하지 않았다. 질소와 칼슘 함량은 계분 액비와 대두박 액비에서 가장 많았다. 인산, 마그네슘의 함량은 쌀겨 액비에서 각각 5.6 g·kg^-1, 1.5 g·kg^-1으로 가장 높았다. 칼륨은 처리에 따라 4.3-4.4g·kg^-1으로 차이가 없었다.

• 대한지역사회영양학회지
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• 제20권3호
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• pp.188-196
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• 2015

Objectives: The purpose of this study was to investigate the eating behavior toward processed foods among college students who live in different types of residence. Methods: This is a cross-sectional study targeting a total of 476 college students living at home with their family, living in a rental house with self-boarding, living in a lodging house, and living in a dormitory. Eating behaviors, including preference and the frequency of processed food intake were surveyed and compared according to the type of residence. Results: The rate of skipping a meal was significantly higher among students who reported self-boarding than those living in other types of residences. The main reason for skipping meals was that they got up late. In the entire study population, the main reason for consuming processed food was easy-to-cook (33.8%) and the primary consideration for choosing processed food was the price (54.0%). The processed food the most favored by college students was the processed noodles; those living at home with their family or living in a dormitory preferred milk products; those living in a rental house with self-boarding or in a lodging house preferred confectionery, retort pouch, convenience food, and canned/bottled food. The frequency of processed food intake was significantly higher in the students who reported self-boarding than those living in other types of residences (p < 0.001). Conclusions: Students' preference toward processed foods differed according to their type of residence. The frequency of processed food intake was significantly higher in students who reported self-boarding indicating that the type of residence of student is associated with their choices and consumption of processed foods.

• 한국약용작물학회지
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• 제19권6호
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• pp.441-445
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• 2011

This research was conducted to investigate the influence of variouis organic substrates on growth and yield of organically grown ginseng seedlings in a shaded plastic house. In the investigation of optimal substrate, the eight substrate were formulated by adjusting blending rate of peatmoss, perlite, coir dust(coco peat), and vermiculite. Then, the changes in physico chemical properties of root substrates as well as their influences on the growth characteristics and yield were determined at six months after sowing. The elevation of the blending rate of peatmoss from 50% to 70% with decrease in the rate of inorganic component (mixture of perlite and vermiculite) from 50 to 30% resulted in the increase in container capacities and decrease in total porosities and air-filled capacities. The concentrations of $NH_4-N$, $P_2O_5$ and K increased as the incorporation rate of castor seed meal, phosphate ore, and langbenite, respectively, were elevated during the root medium formulations. The PPV-1 and PPV-4 substrates produced high stem length, stem diameter, shoot fresh weight, leaf area and root length among eight substrate. Root fresh weight was heaviest in PPV-4 compound nursery media. The results of this experiment will be utilized in the new substrate application for ginseng organic culture in shaded vinyl house.

• 동아시아식생활학회지
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• 제5권3호
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• pp.339-358
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• 1995

The purpose of this study was to investigate a dietary life style of university student at campus towns and the actual condition of F&B(Food and Beverage) shop. This survey about the dietary was carried out with a variety of questionares about the life style. The subjects are 364 males and 278 females university students in Pusan area. The collected data were analyzed by SPSS Package Program. The summary of the results are as follows : The most of the subjects have a meal in-cam-pus restaurant with rice during daytime. In out-campus popular restaurant is a flouryfood restaurant and the most of subject used to go the restaurant to take a meal more than once for 2~3 days. Although a half of the subjects are satisfied with the restaurant in out-campus. Some of the subjects are unsatisfied with a price of food. A taste is the most popular criteria for selecting food in the restaurant and almost of the subjects take a meal in price 2000~2500won. Cchachangmyun is the most popular with the subject in the flouryfood restaurant, coffee is popular with the subject in the coffee shop. A half of the subjects used to go a hof house to drink, and beer is the most popular liquor with them. More than a half of the subject have a drinking at least more than once for a week in the drinking shop. A half of male subjects are able to drink more than 2,ooocc beer and more than a half of female subjects are able to drink more than 500cc beer. More than a half of the subjects want to new F&B shop to got a new experience.