• Journal of Korean Medicine for Obesity Research
• /
• v.13 no.1
• /
• pp.33-45
• /
• 2013

Objectives: This study was aimed to find out the characteristics of ordinary symptoms between the control and patient groups, diagnosed as overweight or obesity, in Soyang, Taeeum, and Soeum Constitutions and among those 3 groups. Methods: As a prospective cross-sectional study based on medical records, 9213 patients, who visited Kyung Hee University Medical Center from May in 2007 to June in 2010, were included. To diagnose the constitution, Revised Questionnaire for the Sasang Constitution Classification II and examinations by oriental medical doctors who majored in Sasang Constitution Medicine were performed. Based on the World Health Organization criteria for Asian obesity assessment, body mass index (BMI) was classified into 3 groups; more than 25 as obesity, 23 to 25 as overweight, and less than 23 as normal. Ordinary symptoms questionnaire, which consists of 46 questions in 8 categories, were given to the subjects. One-way ANOVA test in continuous variables and chi-square test in categorical variables were carried out to analyze statistical significance. Results and Conclusions: 1) In general characteristics, we could find out the significant differences in age, sex, height, weight, BMI, waist circumference, blood pressure, total cholesterol, triglyceride, low density lipoprotein cholesterol, high density lipoprotein cholesterol, fasting blood sugar, and hemoglobin A1c among the 3 Constitutional groups. 2) Soyang Constitution of overweight and obesity has tendency to have higher appetite, like cool or cold water, defecate more, swear more, dislike heat, and have warmer or hotter extremities in the ordinary symptoms, compared with the control group. 3) Taeeum Constitution of overweight and obesity has tendency to have higher appetite, like cool or cold water, defecate more, swear more, dislike heat, and have warmer or hotter extremities in the ordinary symptoms, compared with the control group. 4) Soeum Constitution of overweight and obesity has tendency to have higher appetite and less fatigue in the ordinary symptoms, compared with the control group. 5) Soeum Constitution showed the slightest increase in appetite, preference about room temperature water, less number of feces, and feeling of chill and warmer extremities in ordinary symptoms, compared with Soyang and Taeeum Constitutions. Taeeum Constitution showed the distinct increase in appetite and sweating in ordinary symptoms, compared with Soyang and Soeum Constitutions.

• Korea journal of population studies
• /
• v.11 no.1
• /
• pp.14-31
• /
• 1988

The national family planning program in Korea, which was instituted as an integral part of the nation's economic development plans since 1962, has contributed greatly to a reduction in the fertility and population growth rate. The total fertility rate dipped from 6.0 births per women in 1960 to 2.0 in 1985, and the population growth rate rom 2.84 percent per year to 1.25 percent during the same period, while the contraceptive practice rate for the 15-44 married women increased from 9 percent in 1965 to 70 percent in 1985. Study findings indicate that the fertility reduction in the past 26 years is largely attributed to the virgorous implementation of the national family planning program, rising age at marriage, wide-spread use of induced abortion, and the changes in attitude regarding the value of children that came into being in the wake of the rapid socio-economic development over the period. Among the strengths of the national family planning program are the following : 1) a pluralistic system of program manageent with active participation of various government and voluntary organizations, 2) utilization of a large corps of family planning field workers to conduct face-to-face communication and motivation activities, 3) use of private physicians with government support to provide contraceptive services, 4) a systematic program management system including program planning of traget allocation, evaluation, and supervision with a broad MIS and award system, 5) numerous incentive and disincentive schemes for stimulating the small family norm and contraceptive use, and 6) strong commitments to the family planning program by political leaders. The new demographic targets during the Sixth Five-Year Economic and Social Development plan period(1987-91) have been set for a further reduction in the population growth rate to 1.0 percent by 1993, assuming that the TFR will decline to 1.75 level in 1995. This target is, however, not easy to achieve due to anticipated unfavorable factors like the strong boy preference, high discontinuation rates of reversible contraceptive methods, fertility termination-oriented contraceptive use, a plateau level of contraceptive practice rate that has mostly accounted for a sterilization, shortened length of birth intervals, and the changing patterns of contraceptive mix. The recent changes in contraceptive and fertility behaviors clearly indicate that the past quantity-oriented management system of the national program should be redirected toward a quality-oriented approach. Particularly, program efforts should be expanded to recruit new contraceptive users in the 20s of younger age groups, both for birth spacing and controlling their fertility since the women aged 20 to 29 account for more than 80 percent of the total annual births in recent years. In addition, the current contraceptive fee system of the national family planning program should be gradually shifted from free contraceptive services to a acceptor's charge system, and the provision of contraceptive services through the medical insurance system, which will cover the entire population by 1989, should be accelerated as a means of integration of family planning program with other health programs.

• Food Science and Preservation
• /
• v.6 no.4
• /
• pp.448-455
• /
• 1999

The starters, 0.3% of Leuconostoc mesenteroides, Lactobacillus brevis and Lactobacillus fermentum, were added in radish juice to process the radish juice by single and mixed cultures. The radish Juice was fermented for 7 days at 25$^{\circ}C$, 20 days at 15$^{\circ}C$, and 36 days at 5$^{\circ}C$. When fermented at 25$^{\circ}C$, the number of lactic acid bacteria in the juice made with mixed culture was higher than that of the single culture. But, juice fermented at low temperatures (15∼5$^{\circ}C$), the addition of starters was not effective, although there were some differences by inoculation strains. Although there was a little differences by inoculation strains, the content of nonvolatile organic acid and L-ascorbic acid were found more in the juice inoculated with lactic acid bacteria than the juice not inoculated. When the single and mixed cultures at the optimal maturity were tested, the significant difference was found at 5% level except the yeasty and moldy smell and the unripe taste. According to the preference test, the mixed-cultured radish juice incubated at 25$^{\circ}C$with Lactobacillus brevis and Leuconostoc mesenteroides were evaluated superior to commercial Dongchimi. As a result, taste and quality of radish juice was improved by addition of starters.

• Food Science and Preservation
• /
• v.6 no.4
• /
• pp.463-468
• /
• 1999

The characteristics and quality of Yakju with addition of ginseng powder originated in Choongchungdo were evaluated. At result, pH was decreased at the beginning stage of two stages fermentation and then slowly increased. Total acidity were increased in the cases of all (A), (B) and (C) during the fermentation. (A) group used Nuruk, crude enzyme and powder yeast showed the highest pH of 7.08 and total acidity of 0.84 at the 4th day of fermentation. The alcohol contents of B(21.0%) and C(20.4%) used cultured yeast were higher than A(19.0%) used powder yeast at the 4th day of fermentation. Also, inhibition against alcohol fermentation by ginseng powder wasn't showed and amino nitrogen contents were higher in (A) and (C) with addition of crude enzyme. Free sugar were the highest in (A) used both Nuruk and crude enzyme such as glucose of 599.16, maltose of 129.11mg%. Free amino acids were much more in A(580.02mg%) than in B(527.48mg%) and C(538.74mg%). from the sensory evaluation, desirable color and flavor qulity for 40 ages was (A) and (B) which was used Nuruk, and that for 20 ages was (C) which was used crude enzyme. However the best taste and overall preference was (B) for 20 and 40 ages of all. Therefore to produce high quality Yauju and commercialize, studies of fermentation process in Yakju should proceed later.

• Food Science and Preservation
• /
• v.19 no.6
• /
• pp.873-881
• /
• 2012

This study was to examine the quality characteristics of Cedrela shoots according to soy sauce conditions. First, the results were on solid samples (pickled Cedrela sinensis shoot) as follows: The pH and acidity of Cedrela shoots tended to decrease slightly in the licorice added section. The sugar content and salinity of Cedrela shoots tended to decrease gradually during the storage period. The color values of Cedrela shoots tended to change from green to dark green due to soy sauce as their storage periods. The texture of Cedrela shoots had differences according to their unique characteristics, but the change was small in the licorice added section. The overall preference appeared most high in P1-1. Next, the results were on Liquid samples (soy sauce) as follows: The pH and acidity of soy sauce tended to decrease gradually during the storage period. The sugar content and salinity did not change a lot. Microorganisms were not detected during the storage period in the established conditions. Therefore, the conditions for quality changes about pickling soy sauce during the storage period have been established and it can be anticipated to commercialize various pickle food using Cedrela shoots.

• Food Science and Preservation
• /
• v.19 no.6
• /
• pp.849-857
• /
• 2012

This study was conducted to determine the effects of the pretreatment and infrared drying methods on the physicochemical properties and antioxidant activities of dried peaches. The pretreatment methods were the 30 min treatment of NaCl, vitamin C, and soluble Ca (1:5 w/v immersion ratio), and leaving them untreated before infrared drying at $55^{\circ}C$ for 20 hr. The moisture content was lower in the pre-treated group and was significantly lowest in the 0.3% NaCl. The titratable acidity and soluble solid content and acid ratio (SS/TA) were high for the vitamin C and soluble Ca groups. The browning degree and cutting strength of the dried peach were lower in the pre-treated group. The total sugar content in the 0.3% NaCl group was significantly higher than those in the vitamin C and soluble Ca groups. The Ca contents were more effective in the soluble Ca treated group and increased with higher Ca concentration. The sensory evaluation results indicated that the organoleptic scores for the overall preference were higher in the 0.1% vitamin C treated group. The phenolic compounds and ABTS radical scavenging ability were high for the 0.1% vitamin C and 0.1% soluble Ca treated groups. These results suggest that pretreatment affected the qualities of the dried peaches, showing that infrared drying can be applied to the production of high quality dried peach products.

• Food Science and Preservation
• /
• v.18 no.6
• /
• pp.891-897
• /
• 2011

Oak barrel have been used for a long time for the aging of wine. Instead of oak barrel aging, however, roasted oak chips can be directly added in the wine before aging. In this study, Korean oak chips roasted for different time durations were used for the red wine aging, and the properties of wine aged through the addition of the roasted oak chips were characterized. No significant differences were observed in the alcohol, soluble-solid, reducing-sugar and total-acid contents based on the oak chips aging, but the total phenol content increased. The methanol, ethyl acetate, propanol, isobutanol and isoamyl alcohol contents also increased. Especially, the methanol and propanol contents increased as the roasting time was prolonged. Although the hue values were similar to one another, the intensity as well as the lightness, redness, and yellowness values were high in the wine aged with the roasted oak chips. In the sensory evaluation, the wine aged with oak chips roasted for 2 h showed the highest scores in the flavor, taste, and overall preference.

• Food Science and Preservation
• /
• v.24 no.3
• /
• pp.421-430
• /
• 2017

This study was conducted to investigate the effect of Lentinus edodes powder on the quality characteristics and antioxidant of rice cookies. The cookies for this experiment was made by 3 main ingredients including rice powder, flour, Lentinus edodes powder. The proportion of rice powder was fixed to 50% for the total amount of ingredients. The amount of reminded 2 ingredients (flour and Lentinus edodes powder) were varied. The amount of flour was decreased up to 38%, and the addition of Lentinus edodes powder was increased to 4%, 8% and 12%. Density of the dough, hardness, total polyphenol content, DPPH free radical scavenging activity, and reducing power increased with increasing Lentinus edodes powder content. Moisture content, pH of the dough, spread factor, loss rate, leavening rate, and L values of the cookies were decreased with increasing Lentinus edodes powder content. The result of consumer acceptance test revealed that there were no significant differences in smell, taste and overall acceptability, while the preference of color decreased as the amount of Lentinus edodes powder increased. To sum up, the cookies with 12% Lentinus edodes powder can produced the best results in terms of quality and antioxidant potential.

• Journal of the Korean Society for Computer Game
• /
• v.31 no.4
• /
• pp.81-89
• /
• 2018

The purpose of this study is to classify the types of internet personal game broadcasting in China and to examine viewers' preferences type of it. By targeting top 100 creators of Player-Unknown's Battleground streaming as a personal game broadcaster with over 100,000 followers, the game types were classified based on the purpose and characteristic of game broadcasting such as game play, entertainment, and audience participation. As a result, the type of internet personal game broadcasting in China was classified into progamer type, cooperative playing type, storytelling type, and reciprocal entertainment type. The progamer type was 38% and it was the highest proportion of Player-Unknown's Battlegrounds streaming. Next came storytelling type, cooperative playing type and reciprocal entertainment type with 25%, 19% and 18% respectively. In sum, progamer type and storytelling type which shows relatively low real - time communication with audiences accounted for a high percentage of 63%. This implies that the characteristics of the broadcast media focused on 'showing' have influenced the production and planning of personal game broad casting. The interactive characteristics of the platform of personal game broad casting can be expected to gradually change the conventional customs of broadcasting media.

• Journal of the Korea Society of Computer and Information
• /
• v.26 no.10
• /
• pp.125-137
• /
• 2021

This study was intended to develop a prototype of new Hanbok Cheollik one-piece based on design extracted through a preference survey on new Hanbok Cheollik one-piece. Through this, it was intended to provide information on patterns that are fundamental to the production of new Hanbok Cheollik one piece. The pattern of the experiment was produced by modifying D pattern, which was selected as excellent in the comparison of commercial Cheollik one-piece patterns. The SPSS 26.0 program was used to analyze the appearance evaluation of patterns. As a result of the 1^st evaluation of appearance and garment pressure, the shoulder, sleeve length, skirt length and sleeve width required modification, reducing the sleeve length by 8.0cm and the sleeve width by 1.0cm in total. The length of the skirt was reduced by 5.0cm and the shoulder end point was reduced by 0.5cm on both sides to modify the shoulder width. As a result of the 2^nd evaluation, the waist area, sleeve width, and skirt wrinkles were required to be corrected, reducing 2.0 cm waist width and 1.0 cm sleeve width and removing wrinkles on the front center and side area. The final pattern was highly appreciated. In future studies, it is thought that research should be conducted through study of Cheollik one-piece pattern according to material and age and the actual wearing experiment according to fabric and age.