• Journal of Korean Home Economics Education Association
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• v.3 no.1
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• pp.113-129
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• 1991

This study was conducted to compare the outward aspects, objectives, and the contents of Home Economics text books of middle schools of Korea, Japan, U.S.A. and England. The results were summarized as follows. 1. The outward aspects of tex books： The Korean text books were small in size and the quality of paper was inferior to those of foreign countries. The Japanese text books were written by many authors, contained many lab works and data. Text books of U.S.A. were big in size made with good quality paper and contained many colour pictures. Text books England contained many problems and lab works. 2. Objectives of the Home Economics and Unit objectives： The objective of the subjects of Home Economics was written only in Korean text books. The unit objectives were described most concretely and detailedly in Korean text books comparing with other countries. 3. Contents： Korean text books covered all six areas of foods, clothings, housing, home management, family and occupation and theoretical explanations prevailed. Japanese text books contained numerous lab works, lacked two areas of home management and occupation, thecontents included a few practical lab works two areas of home management and occupation, the contents included a few practical lab works. In the text books of U.S.A. contained all six areas of Home Economics were covered and special emphasis was placed on self discovory and self development, and vocational guidance was also stressed. The text book of England contained only three areas of Home Economics, clothing, foods and housing； the number of area was limited but the basic theories of covered area was intended to lead to self comprehension through questions and lab works.

• Journal of the Korean Society of Food Culture
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• v.17 no.3
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• pp.267-274
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• 2002

The quality characteristics of traditional Kyungsangdo Myungtae (Alaska pollack) sikhae including optimal composition of the product were investigated. In the sensory evaluation, the Myungtae sikhae made from Gampo accepted to be best for traditional Kyungsangdo Myungtae sikhae and it is called standard sikhae. The standard sikhae was prepared as follows: dried-Myungtae 200g, cooked rice 230g, red pepper 92g, garlic 112g, ginger 100g, radish 1.6kg, salt 20g, and malt meal 65g. The Myungtae sikhae made from Gampo showed higher values in total sugar, free reducing sugar, and nitrogen compounds than the Myungtae sikhae made from another locations. The sugar of standard sikhae consisted of four kinds including glucose. And, the contents of free amino acid was increased in the order of glutamic acid, alanine, and methionine. The composition of free amino acid in Myungtae sikhae contained 17 kinds, and the contents was increased in order of glutamic acid, aspartic acid, and proline. The organic acid of standard Myungtae sikhae consisted of 7 kinds including lactic acid during fermentation. The contents of citric acid, succinic acid, and lactic acid gradually increased during fermentation, and especially, increasing of lactic acid remarkably increased than the different organic acid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.4
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• pp.571-575
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• 2012

The objective of this study was to evaluate the quality characteristics of noodles made with a dried powder of the shoots and leaves from $Aralia$ $elata$and $Kalopanax$ $pictus$. Ash, protein, and dietary fiber contents of $A.$ $elata$ and $K.$ $pictus$ were higher than those of wheat flour. The protein and fat contents of $K.$ $pictus$ powder were higher than those of the $A.$ $elata$ powder, but ash and dietary fiber contents were less than those of $A.$ $elata$. When the amount of $A.$ $elata$ powder increased, brightness (L) values of dough decreased, and redness (a) and yellowness (b) values of dough increased. The weight and volume of the cooked noodles also increased, as did the turbidity of the soup. Addition of $A.$ $elata$ and $K.$ $pictus$ powders in noodles reduced the cutting forces needed to cut the cooked noodles. The sensory evaluation indicates that noodles with 5% $A.$ $elata$ and $K.$ $pictus$ powder added were the most preferable.

• Journal of Korean Society on Water Environment
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• v.23 no.3
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• pp.403-409
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• 2007

This study was carried out to recommend the systematic improving practice for the effective operation of septic tank, and the evaluation of its BOD and nutrient removal efficiency depending on process, the survey of characteristics of FRP material, and the suggestion of optimum septic tank model within sewage treatment area. The average BOD concentration and BOD removal efficiency of septic tank which was carried out the cleaning periodically in 63.9 mg/L and 77.8%, shows good quality better than the septic tank which was not carried out the cleaning regularly. Maximum load of tensile, flexural and compressive strength increased in proportion to its thickness, and the contents standard 25% of glass fiber required upgrade over than 30%. Configuration and performance for the optimum of the septic tank suggests that over $0.75m^3$ of the effective total volume, adding to over $0.25m^3$ a man for more than 5 men of the treated person, retention time should be within one day. Improving plans about facility and materials quality of the septic tank have an obligation that protective wall ought to install on the concrete bottom and side faces to prevent crumble or transform from loading of the ground or upper part of the structure on the tank setting. And it is eliminated the uneffective resisting pressure and it keeps off circulate imperfect products by strengthening of the test methods such as stretching strength, pressing strength, glass fiber contents and thickness.

• Culinary science and hospitality research
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• v.19 no.2
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• pp.203-214
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• 2013

This study was performed to examine the optimum addition amount of saltwort(Salicornia herbacea L.) powder to rice flour in the preparation of saltwort Sulgidduk. Saltwort powder was added to rice powder at ratios of 5, 10, 15 and 20%(w/w). The moisture contents of Sulgidduk were increased with the addition of saltwort powder. The pH contents of Sulgidduk were decreased with the addition of saltwort powder. The incorporation of saltwort powder in Sulgidduk lowered the lightness but increased the redness values. Mineral contents of Sulgidduk were increased with the addition of saltwort powder. The hardness and brittleness were decreased, whereas cohesiveness was increased with the addition of saltwort powder. In the sensory evaluation of saltwort Sulgidduk, the acceptance of flavor, taste, chewiness and overall acceptability characteristics was the highest at the 5% level. Saltwort Sulgidduk, with the addition of 5% of saltwort powder to rice flour was found to be the best recipe in terms of the sensory qualities.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.766-772
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• 2008

The objective of this investigation was to develop iced cookies with freeze-dried yellow onion powder (YP) and red onion powder (RP) at composition levels of 0, 1, 3, 5 and 10%. The moisture (13.61%) and crude ash contents (3.43%) of YP was higher than RP, while the crude protein (7.58%) and crude fat contents (0.65%) of RP was higher than YP. Freeze-dried YP showed a higher lightness and yellowness value compared to RP, because of the unique color of the onion. The browning index was lower in YP. The pH of the dough significantly decreased by addition of onion powder, while the density of the dough was significantly increased in RP samples than the others. The iced cookies showed a lower lightness value, and a higher redness value with increase of onion powder contents. Hardness of YP cookies up to 5% and RP cookies up to 3%, were lower compared to the control. With regards to the sensory characteristics, $3{\sim}5%$ YP cookies and 3% RP cookies were more acceptable than the others. As a result, the optimal ratio of freeze-dried YP and RP iced cookies were calculated at 5% YP and 3% RP levels.

• Applied Biological Chemistry
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• v.47 no.2
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• pp.176-181
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• 2004

This study was carried out to investigate the effect of yucca extract on the quality characteristics of Chungkookjang using Bacillus subtilis p01. The changes in the contents of amino-type N, ammonia type N, volatile compounds and organic acids, and those in the activities of ${\alpha}-amylase$ and protease were also determined during aging of Chungkookjang. The amount of amino-type N increased gradually with time for aging. The content of amino-type N was slightly higher in Chungkookjang fermented by adding yucca extract than in the control without yucca extract. The content of ammonia-type N was slightly lower in Chungkookjang with yucca extract than in the control without yucca extract. The activities of amylase and protease were higher in Chungkookjang with yucca extract than in the control and the highest in Chungkookjang containing 0.5 mg/g of yucca extract. Organic acid contents in Chungkookjang was the highest at the initial period of fermentation. The contents of organic acids in Chungkookjang with yucca extract was higher than that in control for 48 hr of aging. The amounts of 2,5-dimethylpyrazine were increased by addition of yucca extract, while those of cis-3-hexanol were decreased.

• Journal of Digital Convergence
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• v.19 no.9
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• pp.115-123
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• 2021

The primary purpose of the study is to investigate museum visitors' intention to use of smart tourism contents by applying the extended technology acceptance model. The study conducted an online survey of a convenience sampling of individuals who visited the National Museum of Korea, and it conducted confirmatory factor analysis and structural equation modelling to test hypotheses of the study. The results showed that information quality of immersive digital gallery in the National Museum of Korea had a significant regression weight on both perceived ease of use and perceived usefulness, and perceived ease of use had a significant regression weight on perceived usefulness. Moreover, both perceived ease of use and perceived usefulness had a significant regression weight on intention to use. The findings indicate that it is necessary to develop smart tourism contents with easily accessible and usable digital applications for promoting smart tourism in the museum.

• The Korean Journal of Food And Nutrition
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• v.30 no.1
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• pp.112-119
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• 2017

In this study, we investigated and compared some chemical properties of Korean natural honeys and sugar-fed honeys for their quality characteristics. The natural honey samples were monofloral from chestnut and acacia flowers, and the sugar-fed honey samples were collected from honeybees feeding on sugar cane and sugar beet. The chemical properties of the honey samples, such as moisture, total protein, total lipids, ash, carbohydrate, minerals, vitamins, and free amino acids were determined. The moisture content was $18.5{\pm}0.9%$ in natural acacia honey, $17.2{\pm}0.9%$ in natural chestnut honey, $19.6{\pm}0.9%$ in sugar cane-fed honey, and $24.8{\pm}%$ in sugar beet-fed honey. The total protein and ash contents were the highest in natural chestnut honey. Maltose and sucrose were not detected in natural honeys but were detected at 2~7% in sugar-fed honeys. The vitamin, mineral, and free amino acids contents of natural honeys were higher than sugar-fed honeys. The natural chestnut honey is the highest in honeys. These results confirmed that the quality of natural honey was better than that of sugar-fed honey. Also, the vitamin, mineral, and free amino acids contents are potential characteristics for distinguishing between natural and sugar-fed honeys.

• Korean Journal of Oriental Medicine
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• v.13 no.3
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• pp.157-163
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• 2007

Objective: Polygonum multiflorum Thunberg (Polygonaceae) has been traditionally used as a tonic and the purgative in China and Korea. The genus Polygonum is a source of a wide range of phenolic compound, flavanoids, anthraquinones, stilbenes and tannins. In this study, three anthraquinones were isolated and quantitative determination of anthraquinones from P multiflorum has been developed for quality standardization. Methods : Three anthraquinone derivatives were isolated from a methanol extract of the radix of P. multiflorum by the chromatographic separation. Their structures were identified as emodin, physcion and ${\omega}$-hydroxyemodin on the basis of spectral data (MS, lH-NMR, 13C-NMR) and chemical analysis. HPLC analysis was performed to determine the contents of emodin, physcion, chrysophanol, rhein and ${\omega}$-hydroxyemodin in P. multiflorum from different specimens were collected from twenty Korean markets. Results: According to the results, the contents of emodin, physcion, chrysophanol, rhein and ${\omega}$-hydroxyemodin were 0.145%, 0.434%, 0.016%, 0.026%, 0.030% by HPLC, respectively. Conclusions : In these results, we have determined the contents of emodin, physcion, chrysophanol, rhein and ${\omega}$-hydroxyemodin in P. multiflorum, respectively. We hope that this study will contribute to the standardization and quality control of herbal medicine.