• 대한간호학회지
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• 제37권3호
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• pp.276-285
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• 2007

Purpose: This study was conducted to explore the relationship between isoflavones intake from soy foods and perimenstrual symptoms among women. Methods: The research design was a cross sectional study. Subjects consisted of 245 women living in Korea, aged 19-49 years. The measurement tools were MDQ and FFQ. Results: Frequently consumed soy isoflavones foods were rice with soybeans, soybean paste stew, and soy paste with tofu. The amounts of soy isoflavones foods consumed in order from highest to lowest were rice with soybeans, soybean paste stew, seasoned soybean sprouts, and soy paste with tofu. Subjects were divided into three groups by isoflavones intake levels; the small intake group, moderate intake group, and large intake group. There were significant differences in some menstrual symptoms, and postmenstrual symptoms by isoflavones intake levels. In general, the moderate isoflavones intake group showed lower scores in some menstrual symptoms and postmenstrual periods compared to the small and large intake groups. Conclusions: These results suggest some positive health effects of isoflavones from soy foods on perimenstrual symptoms. More accurate, objective measurement needs to be applied and more investigation of soy isoflavones effects on many aspects of women's health need to be done in a future study.

• 한국식품조리과학회지
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• 제31권4호
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• pp.441-447
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• 2015

This study was conducted to investigate the effects of educating 5th graders in elementary school about Korean traditional fermented soy products. The percentage of correct answers from the educated group increased after nutrition education compared to the non-educated group (p<0.001). The perceptions and attitudes regarding Korean traditional fermented soy products increased significantly after nutrition education (p<0.05). Analysis of the preference for Korean traditional fermented soy products based on participation in nutrition education showed that both groups were not significantly different in all categories including soybean paste, soy sauce, and red pepper paste. The investigation on differences in intake frequency of Korean traditional fermented soy products showed that both groups did not display statistically significant differences in all categories including soybean paste, soy sauce, and red pepper paste. These results confirmed that the nutrition education activity program had positive effects in correcting 5th graders' knowledge, perceptions and attitudes regarding Korean traditional fermented soy products. However, it did not significantly affect their preferences and intake frequency. This indicates that short-term education cannot effect changes in preference or actual behaviors. Therefore, continuous nutrition education activities are required.

• Journal of Nutrition and Health
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• 제45권6호
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• pp.577-587
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• 2012

This study was conducted to investigate the consumption pattern and perception of traditional soy sauce and soybean paste products in male and female adults aged 19 and over in Seoul and Gyeonggi-do areas in order to promote the development of the products' industry. The survey was conducted between October 1 to October 15, 2011 among 294 male and female adults aged 19 years and over in Seoul and Gyeonggi-do areas. The gender distribution of the subjects was 33.3% males and 66.7% females. For a perception on traditional dietary life, the degree for enjoying meals with cooked rice as the staple food revealed that 32.3% of the subjects responded 'strongly agree'. The intake frequency of traditional soy sauce and soybean paste products in the subjects of the study showed that in the case of doenjang, 49.7% of the participants consumed it twice a week and 21.4% consumed it once a week. For gochujang, 59.9% consumed it twice a week and 19.0% consumed it once a week. The perception on the preparation method for traditional soy sauce and soybean paste products showed a low level for traditional soy sauce and soybean paste products. The reason for purchasing traditional foods showed that 77.6% of the subjects made purchases for convenience and 8.2% purchased it for its small package. For the subjects, the priority for purchasing traditional soy sauce and soybean paste products was as follows: in the first rank, ingredients & origin made up 33.7% and price comprised of 26.2% of the priority. Regarding satisfaction for soy sauce and soybean paste products in the market, the degree of satisfaction was high for gochujang. With regard to gender difference, female subjects showed a significantly lower satisfaction for cheonggukjang and kuk-ganjang, and a significantly higher satisfaction for chin-ganjang, compared to the male subjects. The results of the study depicted that consumer's requirement was high for traditional soy sauce and soybean paste products in the market, particularly for the safety of the products in the market. Consumer satisfaction was relatively positive yet, some efforts are needed in order to improve the quality of cheonggukjang and kuk-ganjang.

• 한국수산과학회지
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• 제34권6호
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• pp.652-655
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• 2001

본 연구에서 시판 연제품류의 전분함량을 분석한 결과 현재 시판되고 있는 대부분의 연제품류의 전분함량은 튀김어묵, 맛살류 그리고 진어묵 순으로 적었으며 그 함량은 각각 $16.5\sim20.6\%,\;12.4\sim17.3\%,\;8.1\sim8.7\%$ 범위였다. 특히 일부 제조회사의 튀김어묵류에서는 전분함량이 고형물의 절반이상 ($51.8\%$와 $67.2\%$)을 차지하였다. 품질 기준이 되는 전분함량과 각 조직감 특성의 상관성을 분석한 결과 경도와 탄력성이 전분함량과 유의적 상관성 (p<0.01)을 나타내었다. 경도는 전분함량의 증가와 함께 양의 상관성 (p<0.01) 이 있었고 탄력성은 음의 상관성 (p<0.01)을 나타내었다. 따라서 식품공전상에서 연제품류의 분류는 어육함량만으로 하기보다는 전분함량을 규정에 첨가하거나 부수적으로 전분함량에 대한 상관성이 높은 조직감 특성의 규제사항으로 제시한다면 더 나은 제품의 품질관리에 기여할 것으로 생각되었다.

• 한국식생활문화학회지
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• 제24권4호
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• pp.366-375
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• 2009

This study examined the changes of side dishes in "Eumsikdimibang", "Gyuhapchongseo", "Chosunmusangsinsikyorijebub" over time. As food ingredients, seaweed, red pepper, salted fish, Korean hot pepper paste have been used in "Gyuhapchongseo". The use of cattle by parts, saltwater fish, Chinese cabbage, powdered red pepper, garlic have increased in"Chosunmusangsinsikyorijebub". Cooking techniques, such as the use of wheat flour, a double boiler by the use of steam, and boiling and then roasting cuisine were mostly used in"Eumsikdimibang", but reduced in"Gyuhapchongseo". In "Gyuhapchongseo", the cooking methods are primarily aimed at a positive visual effect, and slices of dried meat seasoned with spices have increased. In"Chosunmusangsinsikyorijebub", various Tang (Guk), the taste of food changed by controlling the gravy content (Gigimi, Chigye, Chorim), meat mixing oil, vegetable and mushroom together to cook and boiling down the main food ingredients to soak the seasoning were increased. Dog-meat steamed dish using the intestine of dog in "Eumsikdimibang" was changed to small intestine of cattle steamed dish in "Gyuhapchongseo". And seasoned dog meat with choncho in "Eumsikdimibang" influenced on beef tail soup with Korean hot pepper paste in "Gyuhapchongseo", and Yookgyejang soup using Korean hot pepper paste in"Chosunmusangsinsikyorijebub". In steamed young chicken, the stuffing such as soybean paste, choncho, welsh onion, leek and flour in "Eumsikdimibang" was changed to minced beef, welsh onion, dropwort and Shiitake mushroom in"Gyuhapchongseo". The steamed young chicken in "Chosunmusangsinsikyorijebub" with stuffing was added to chicken soup using glutinous rice, and ginseng powder. Now, the chicken soup was changed to Samgyetang with glutinous rice, and ginseng. In "Chosunmusangsinsikyorijebub", various vegetable dishes were cooked with beef.

• Restorative Dentistry and Endodontics
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• 제46권3호
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• pp.35.1-35.11
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• 2021

Objectives: Endosequence Bioceramic Root Repair Material (BC-RRM) is used in endodontic microsurgery. It is available as a paste and a putty. However, no studies to date have examined the sealing ability of these forms alone or in combination as root-end filling materials. Hence, this study aimed to compare the sealing properties of these 2 forms of BC-RRM. Materials and Methods: Forty-two extracted upper anterior teeth were divided into 3 experimental groups, a positive and negative control. After the root canal treatment, the root ends were resected, retroprepared and retrofilled with either putty, paste + putty or mineral trioxide aggregate (MTA). The teeth were mounted in tubes so the apical 3 mm was submerged in Brain Heart Infusion (BHI) broth. The coronal portions of the canals were inoculated with Enterococcus faecalis and BHI broth and incubated for 30 days. The broth in the tubes was analyzed for colony forming units to check for leakage of bacteria from the canal. The teeth from the groups were sectioned and analyzed using scanning electron microscopy (SEM). The Kruskal-Wallis test and analysis of variance were used to analyze the data with a significance level p < 0.05. Results: The BC-RRM and MTA groups showed similar sealing ability. The positive control showed leakage in all samples. The SEM imaging showed the presence of bacteria in all experimental groups at the material-tooth interface. Conclusions: No significant differences were noted in the experimental groups, providing sufficient evidence that any combination could be effectively used during endodontic microsurgery.

• 한국식품과학회지
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• 제28권4호
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• pp.684-688
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• 1996

전통식품인 된장으로부터 혈소판 응집 저해활성을 갖는 항혈전 펩타이드를 탐색하고자 하였다. 증류수로 추출한 된장액을 한외 여과하여 얻은 분자량 3,000 dalton 이하의 여액에 대하여, SD흰쥐의 세척혈소판 (washed platelet)을 이용하여 ADP 자극으로 유도되는 혈소판응집의 저해정도를 aggregometer에서의 탁도로 측정하였을 때, $96\;{\mu}g/ml$로 처리시 90% 가량의 응집 저해효과가 확인되었다. 추출물을 Dowex 50W X-2 강양이온 교환칼럼을 이용하여 pyridine-formic acid 완충액의 pH (2.8-5.0) 및 몰농도(0.1-3.0M)를 단계별로 증가시키면서 용출시켜 19개의 획분(No.B-18)으로 분리하였다. 이들 획분의 활성을 microplate를 이용한 방법으로 측정하였을 때, 전체적으로 앞의 방법보다는 감도가 낮게 나타났으나 모든 분획에서 응집억제 효과가 확인되었다. 이때 용량반응 곡선으로부터 구한 각 획분의 $IC_{50}$은 $10-1,000\;{\mu}g/ml)$의 범위를 보였으며, 대부분의 획분들은 양성대조구인 RGDS $(IC_{50},\;205\;{\mu}g/ml)$보다 높은 활성을 나타내었다. 또한, 후반부의 염기성 획분$(IC_{50},\;10-20\;{\mu}g/ml)$에서 된장추출물$(IC_{50},\;30\;{\mu}g/ml)$보다 활성이 높게 나타났다. 이들 중 활성이 가장 높은 16번 획분을 아미노산 분석한 결과, 펩타이드 부분에 histidine, arginine, alanine 등이 높은 비율로 존재하였다.

• 한국응용과학기술학회지
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• 제26권3호
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• pp.335-340
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• 2009

This study investigates the paste mixing of positive active materials which, affect the life cycle of batteries in Pb-Ca-Sn grids, and generation of 4BS in a curing process and considers the effects of these things on the initial charge characteristics and life cycle. In the results of the experiments applied in this study, it was possible to reduce the curing time in which the fine 4BS was formed by the mixing of the positive active materials of lead acid battery applied at high temperature compared to that of the existing coarse 4BS and that represented some improvements in the life cycle performance.

• 한국미생물·생명공학회지
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• 제13권4호
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• pp.409-415
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• 1985

시판 어육연제품의 보장성과 식품위생학적인 기초자료를 얻고자 1984년 5월부터 10월사이에 연제품 가공공장과 수퍼마켓등에서 구입한 게맛살, 판어묵, 부들어묵, 튀김어묵 및 어육소시지등 5종총 70점의 시료를 대상으로 세균학적 품질, 세균특징별 분포, 내열성세균의 배양적 세균학적 특성에 관하여 조사한 결과는 다음과 같다. 1. 가열후에 포장하는 부들어묵과 튀김어묵은 위생지표세균 및 효모와 곰팡이의 오염이 대체로 높았으며, 가열전에 포장하는 게맛살과 판어묵은 세균학적으로 매우 깨끗하였다. 포도상구균은 튀김어묵에서만이 검출되었으며, Salmonella균은 모든 제품에서 검출되지 않았다. 가공공장 시료에서 연제품 가공공정중 열처리전의 게맛살과 판어묵 시료중에 호기성 및 염기성균이 $10^{6}$-$10^{7}$ g으로 함량이 높았으나, 열처리직후의 제품은 호기성균이 ＜$10^2$/g 이었으며 염기성균은 검출되지 않았다. 그리고 어육소시지에서는 전혀 세균이 검출되지 않았다. 2. 분리된 세균중 단백질분해능이 있는 세균의 분포는 대부분의 시료에서 87% 이상으로 높았고, 지방분해능이 있는 세균의 분포는 20%미만이었다. 3. 분리된 세균에 대한 Gram 염색결과는 게맛살과 판어묵에서는 Gram양성균이 70%이상이었고 튀김어묵에서는 47.3%이었으며, 형태별로는 간균이 분리균주의 90%이상을 차지하였다. 4. 분리균중 내열성이 제일 강한 균주는 Bacillus licheniformis CR-11이었는데, 단백질분해능이 있을 뿐 아니라 2$0^{\circ}C$이상에서는 발육이 양호하였으며 또한 염기적 조건에서도 발육이 좋았다. 5. CR-11 균주의 배양온도별 비증식속도와 평균세대시간은 2$0^{\circ}C$에서 각각 0.31$hr^{-1}$, 2.24hr, 3$0^{\circ}C$에서 0.64$hr^{-1}$, 1.09hr, 그리고 35$^{\circ}C$에서는 0.78$hr^{-1}$, 0.89hr이었고, 포자의 내열성은 D$_{85}$ $^{\circ}C$=41.9min, D$_{90}$ $^{\circ}C$=27.9min, D$_{95}$ $^{\circ}C$=10.2min, D$_{100}$ $^{\circ}C$=4.3min이었으며, Z-value는 13.8$^{\circ}C$이었다.

• 대한치과기공학회지
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• 제25권1호
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• pp.41-62
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• 2003

In this research, we manufactured the paste opaque porcelains using Propylene Glycol (PG) and Buthylene Glycol (BG) as a solvent, and compared the composition of solvents, the coefficient of thermal expansion, the particle size distribution, the viscosity and bonding strength to metal, and the tone with those of the commercial products(Duceram Plus, Duceram GmbH; VMK 95, Vita Co.; Noritake EX-3, Noritake Co.)used in the clinical field. The results of the research were as follows: 1. The result of solvent analysis indicated that the solvents included in the paste opaque porcelains of the control group were mainly composed of Glycols. 2. From the Coefficient of thermal expansion measurement, we drew out the following results; testing group: $14.0\times10^{-6}/^{\circ}C$, Duceram Plus: $13.9\times10^{-6}/^{\circ}C$, VMK 95: $14.3\times10^{-6}/^{\circ}C$, and Noritake EX-3: $13.3\times10^{-6}/^{\circ}C$. 3. Seen from the result of particle size distribution measurement, the experimental group was similar to the control group in 1$\mu m$ below, but the experimental group marked the highest distribution of 61% in the case of between 1$\mu m$ and 5$\mu m$. Between 5$\mu m$ and 10$\mu m$, they showed relatively similar distribution, and Noritake EX-3 was turned out the highest distribution of 29% in 10$\mu m$ above. 4. From the result of viscosity measurement, Duceram plus showed the highest viscosity throughout all the measurements followed by Noritake Ex-3, experimental group and VMK 95 in decreasing order. 5. The result of bonding strength measurement was EX 35.53 $\beta\acute{A}$, DU 40.88 $\beta\acute{A}$, VM 39.43 $\beta\acute{A}$, and NO 35.39 $\beta\acute{A}$, and no significant difference was found between the experimental group and the control groups(P>0.05). 6. The measurement of the tone indicated that the $L^*$ value of the experimental group was 86.89 0.63 in average, which is higher than the control group in its brightness. In the case of the $a^*$ value, Duceram Plus, VMK 95 and EX-3 showed positive value, whereas the testing group was turned out negative value. In $b^*$ value, Duceram Plus proved the highest. From the results of this research, the paste opaque porcelains using Propylene Glycol (PG) and Buthylene Glycol (BG) as a solvent did not make differences from the commercial products that are actually used in the clinical fields. Therefore, it is possible to utilize Propylene Glycol (PG) and Buthylene Glycol (BG) for the paste opaque porcelains of P.F.M crown. It is also recommended that further researches concerning the compositions and forms of powder, the types of organic solvent components and the ratio of mixture proceeded in order to improve the level of productivity in the future.