• Korean Journal of Plant Resources
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• v.8 no.3
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• pp.259-264
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• 1995

To elucidate the effect on the quality of products, various components of ume fruit(Prunus mume)flesh of six species during development and maturation. The weigh and the rate of flesh of ume fruit was increased until maturation, except of small ume. The relative hardness of ume fruit flesh was 2.5~3.9 Kg and decreased at full ripe. The major organic acids of ume fruit flesh was citric acid and malic acid. Citric acid became increased, but malic acid was decreased during maturation and total content of that was increased during maturation Free sugars determined from the ume fruit flesh were fructose, glucose, sucrose. Ascorbic acid content was $0.6\sim2mg%$ in the ume fruit flesh. The contents of K and Ca were abundant minerals in ume fruit flesh.

• The Korean Journal of Food And Nutrition
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• v.29 no.2
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• pp.237-245
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• 2016

In this study, the physicochemical and sensory characteristics of low-salt Myungran jeotkal (Alaskan pollock roe) were evaluated after fermentation at $4^{\circ}C$ and $20^{\circ}C$ with or without the addition of deep sea water, salt from deep sea water, and vegetable-origin lactic acid bacteria (Lactobacillus fermentum JS, LBF). When fermented at $20^{\circ}C$, the addition of LBF to Myungran jeotkal resulted in a slow increase in lactic acid content, followed by an abrupt increase after five days of fermentation. However, when fermented at $4^{\circ}C$, the lactic acid content did not change significantly. Further, when Myungran jeotkal fermented at $4^{\circ}C$, the pH decreased as lactic acid production increased. The salinity of Myungran jeotkal fermented at $4^{\circ}C$ and $20^{\circ}C$ was 7% and was not affected by fermentation period. When fermented at $20^{\circ}C$, volatile basic nitrogen and amino nitrogen contents increased with increasing duration of fermentation. Further, volatile acid content decreased, however, the content of amino nitrogen increased after 11 days of fermentation with LBF and no salt effects were observed. When fermented at $20^{\circ}C$ for 13 days, preference (sensory evaluation) was the highest in all experimental groups after 9 days of fermentation, and then decreased as the fermentation period increased. The free amino acid content was highest (1,648.8 mg/100 g) in Myungran jeotkal when sun-dried salt and LBF were added, 2.3 times higher than in the control.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.527-532
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• 1997

The comparative effects of gamma irradiation and ozone treatment on the microbial inactivation and fatty acid composition were investigated for improving hygienic quality of aloe and pollen powders. Gamma irradiation at 10 kGy resulted in sterilizing total aerobic bacteria, molds and coliforms below detective levels, while ozone treatment for 8 hours up to 18 ppm did not sufficiently eliminate the microorganisms of aloe and pollen powders. The compositions of fatty acid were not significantly changed by gamma irradiation up to 10 kGy. However, ozone treatment markedly decreased unsaturated fatty acids by approximately $20{\sim}80%$ in contents, whereas it significantly increased saturated fatty acids (p<0.05).

• The Journal of Korean Academic Society of Nursing Education
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• v.26 no.4
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• pp.393-401
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• 2020

Purpose: This study aimed to identify attitude and knowledge level on post-traumatic stress disorder (PTSD) among nursing and paramedic students. Methods: A questionnaire survey was conducted from December 1st to 20th in 2019. A total of 210 students participated from two universities in Korea. Data were analyzed using descriptive statistics, t-tests and one-way analysis of variance. Results: Students were positive about the government's spending on PTSD treatment (91.4%), and professional training (92.4%). PTSD patients were considered to be more dangerous (68.1%) and violent (42.4%) than the general population. There were no significant differences in attitude and general knowledge on PTSD between nursing and paramedic students. However, general knowledge on PTSD differed according to education experience on PTSD (t=2.04, p=.043). Knowledge scores for PTSD treatment differed significantly according to the academic major (t=2.02, p=.044), and education experience on PTSD (t=2.87, p=.005). Conclusions: The results of this study indicate nursing and paramedic students lack knowledge on PTSD. Therefore, developing curriculum regarding PTSD-related contents in undergraduate and continuing education in both departments is needed to provide better quality health care to people with PTSD.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.17-24
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• 2000

Reverse osmosis (RO) system was applied to improve wine quality. General wine (GEN) and wines containing different sugar levels $24^{\circ}Brix$ (RO-24) and $24^{\circ}Brix$ (RO-28) by removing pure water using RO system without sugar addition on brewing method. And they were compared by wine aroma analysis. The preparing method of analysis was LLCE (liquid-liquid continuous extraction). And volatile aroma compounds of different wines were prepared for raw, and diluted materials in same proportion. The wine aromas were described by trained twelve panelists for QDA (quantitative descriptive analysis) and showed for FD (flavor dilution)-chromatogram. Consequently, overall acceptability of RO-28 showed better than that of other treatments. Aromas of RO-28 also were represented the high contents of positive aroma compounds such as ethanol and ethyl acetate, which were identified by GC-O and GC-MS.

• Journal of Korean Society of Archives and Records Management
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• v.11 no.1
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• pp.23-45
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• 2011

In most countries, the national archives and universities operate educational programs and training courses for present and future records managers and archivists. In Korea, records management and archival training has been provided by the National Archives of Korea(NAK) and multiple graduate programs in archival studies. Records management and archival training programs in the NAK affect directly on the quality of the records and archives management in the public agencies and further on the records and archives management in general. In this paper, I presented a general overview of the records management and archival training programs in the NAK which focus on continuing professional education for the records managers in the public agencies. While presenting some key issues in the training programs, I also suggested some solutions and alternatives for the improvement and expansion of the training programs of the NAK. I suggested an expansion and diversification of the scope and contents of the training programs which would include training of records creators in the public sector and records managers and archivists in the private sector.

• Korean Journal of Environmental Agriculture
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• v.34 no.3
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• pp.217-222
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• 2015

BACKGROUND: Garlic (Allium sativum) contains polyphenols and sulfur compounds that are recognized as antioxidant, antithrombotic, anticancer, antibacterial, antimicrobial, nematicidal, and insecticidal activity. For this reason, the Environmentally-friendly Agriculture Promotion Act allowed the garlic extract as commercial biopesticide material for crop protection, nine commercial biopesticides containing A. sativum extract have been marketed in Korea. METHODS AND RESULTS: The determination of allylmethyl sulfide (AMS), dimethyl disulfide (DMDS), and dipropyl sulfide (DPS) in biopesticides containing A. sativum extract was developed and validated by gas chromatography (GC) mass spectrometry (MS) with head-space sampler. The developed method was validated, and the limit of quantification (LOQ) and recovery rates of AMS, DMDS, and DPS were 0.08, 0.32, and 0.09 mg/L and 90.3-91.3, 86.2-88.3, and 87.6-89.5%, respectively. From the nine commercial biopesticide samples, contents of AMS, DMDS, and DPS were analyzed using the developed method and results showed

• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.396-400
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• 2017

The quality of emulsion-type sausage manufactured using various amounts of red yeast rice powder (0, 1, 2, 3%) was investigated. Moisture and ash content increased, whereas the protein content decreased, upon increasing the red yeast rice powder content. The pH, lightness, and yellowness values of the uncooked and cooked samples decreased upon increasing the red yeast rice powder content. The redness of the cooked and uncooked samples containing 3% red yeast rice powder was higher than those of others. Cooking loss and emulsion stability of samples decreased upon increasing red yeast rice powder contents. Samples containing 2 and 3% red yeast rice powder showed lower viscosity than others. Sensory evaluation of samples increased with increas in red yeast rice powder content. Thus, red yeast rice powder improved the physicochemical and sensory properties of emulsion-type sausage.

• The Korean Journal of Applied Statistics
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• v.31 no.6
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• pp.771-783
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• 2018

The life insurance industry is interested in various factors that influence the long-term extensions of insurance contracts such as the necessity for the advisors' long-term management of consumers, product consulting, and improvement of the investment aspects. This paper investigates important factors leading to a long-term contract that forms an important part of the life insurance industry in Korea. For this purpose we used the data of contents (i.e., data from Jan 1, 2011 to Dec 31, 2016) of the contracts of xxx insurance company. In this paper, we present how to select important variables to influence the duration of the contract maintenance via a penalized Cox's proportional hazards (PH) modelling approach using insurance life data. As the result of analysis, we found that the selected important factors were the advisor's status, the reward type 2 (annuity insurance) and tendency 4 (safety-pursuing type).

• Korean Journal of Agricultural Science
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• v.49 no.4
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• pp.749-758
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• 2022

The effect of varied light intensities on the growth of daughter plants during propagation and after transplant to raised beds were examined in 'Sulhyang' strawberry. To this end, four treatments in controlling solar radiation inside a plastic house were made: 55% retractable shading and 35, 55, and 75% fixed shading. The plastic house was shaded only from 11:00 to 16:00 in June and 10:00 to 16:00 in July to September for the treatment of 55% retractable shading. The mean solar radiation inside the plastic house in the retractable 55% shading treatment was 317 W·m^-2 and those in the 35, 55, and 75% fixed shading treatments were 183, 165, and 116 W·m^-2, respectively, at 10 o'clock in the morning. The 55% and 75% fixed shading resulted in taller daughter plants with wider leaf areas than 55% retractable shading. The retractable shading also showed higher leaf numbers, crown diameters, root weights, and fresh weights compared to fixed shading treatments. Regarding the inorganic element contents, daughter plants grown under 75% fixed shading had 1.35% total nitrogen content followed by 1.19% in 35% fixed shading, 1.14% in 55% fixed shading, 1.14% in open culture, and 1.10% in 55% fixed shading. After 54 days following the transplant of daughter plants to a raised bed, the fresh weight of the aboveground part was the heaviest in the 55% retractable shading and non-shading treatments. The 75% fixed shading treatment had the lowest fresh weight of the aboveground plant parts. The results of this study could be used for the production of high-quality daughter strawberry plants.