• The Journal of the Korea Contents Association
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• v.14 no.3
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• pp.250-258
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• 2014

The purpose of this study was to promote effective health management of orthodontics patients by determining the effect that the factors related to orthodontics would have on the Oral Health Impact Profile (OHIP), and the subjects of this study was the local residents of Gangwon-do Province. The mean score of OHIP for the subjects was 2.97, while the mean score of physical factor was 3.01. The mean score of psychological factor was found to be 2.93. Thus, the orthodontics was found to have more influence on psychological factor. The item that had the greatest influence among the 10 items of Oral Health Impact Profile was found to be the question, "Have you ever felt shy due to your dental shape?" which had the mean score of 2.66. The characteristics that had significant effect on OHIP among general characteristics were found to be the age, religion, occupation, income, smoking or non-smoking status(p<0.05). In terms of the age, the age of 20 or less had the greatest effect with the mean score of 2.53. In relation to the occupation, the production/sales occupation had an influence with the mean score of 2.56 (p<0.05). Those with income exceeding KRW 4 million were found to have the mean score of 2.83 and 2.78. It turned out that the smokers had greater effect compared to the non-smokers in relation to the smoking/non-smoking status as the income was higher (p<0.05). The characteristics of orthodontics were manifested as the health perception in relation to Oral Health Impact Profile (OHIP) (p<0.05). Regarding the reason why they underwent the orthodontics, the 'uncomfortable feeling in chewing' was found to have the mean score of 2.69 and 2.67 (p<0.05). Regarding the orthodontics period, 1 to 2 years were found to have the mean score of 2.80 and 2.74, thus having an influence (p<0.05). In relation to the regret/non-regret over orthodontics, those who indicated that they regretted were found to have the mean score of 2.65 and 2.60 (p<0.05). Analysis of the relationship between Characteristics of orthodontic treatment and OHIP, orthodontic treatment reasons, oral health awareness, whether orthodontic treatment regret showed a statistically significant correlation. it is considered necessary to make constant efforts to help orthodontics patients, both physically and psychologically, in the course of treatment and improve their quality of lives.

• Korean Journal of Medicinal Crop Science
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• v.7 no.2
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• pp.101-106
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• 1999

These studies were carried out to investigate the quality of green tea processed by different 1st-pan-firing time and to select the best conditions of green tea processing. The results were as follows. At harvesting tea plant leaf, tea plants had 4 leaves, each leaf size was $6.4cm\;{\times}\;2.4cm$, and weight of 100 buds was 40.2g. The content of moisture of green tea was decreased with the prolongation of 1st-pan-firing time, and the yield of green tea at 10 min. pan-firing time was the highest value of 20.12%. After processing green tea, 1st 10 min. pan-fired one had much more contents of total nitrogen(TN 5.41%) and total amino acid(T.A.A; 3,282mg/100g) and less content of tannin(13.22%) and caffeine(1.64%) than the other treatments. The content of chlorophyll and vitamin C went down with the extension of 1st pan-firing period. Sixteen kinds of free amino acid including theanine as a good taste component of green tea were isolated and measured by HPLC. T.A.A contents were in the range of $2,447{\sim}3,192mg/100g$ and among various pan-firing methods, 10 min. 1st pan-fired one had the highest content of T.A.A. The taste-determinants such as theanine, aspartic acid, serine, glutamic acid and arginine in green tea liquor, occupied as much as $89.4{\sim}90.0%$ of T.A.A.s. Among these, theanine was more than 50%, Lightness and yellowness of green tea were increased with delay of pan-firing time, while green color appeared to be more distinct at 10 min. 1st pan -firing time than other treatments. Besides, it gained the highest score of sensory evaluation among them. These above results suggested that 10 min. pan-fired green tea was considered to be the best level as pan-firing time of green tea processing.

• The Korean Journal of Food And Nutrition
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• v.29 no.4
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• pp.565-572
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• 2016

This study was conducted to evaluate the quality of barley (Huinchalssalbori) and domestic wheats (Keumkangmil, Baegjoongmil, Jogyeongmil). The pH and total acidity of mixed Makgeolli were 4.04~4.12% and 0.94~1.06%, respectively. The total acidity, sugar and alcohol contents of Makgeolli, but not pH, varied significantly by wheat cultivar (p<0.05). In terms of color values, the L-value of Baegjoongmil, a-value and b-value of Keumkangmil were highest. The reducing sugar contents was approximately 5.65~7.85 mg/mL, and those of Jogyeongmil and imported wheat were approximately 5.70 mg/mL lower. The yeast cell numbers did not differ significantly, with the exception of in the rice Makgeolli (p<0.05). Among the organic acids (citric, malic, pyruvic and lactic acids) in Makgeolli, citric acid was present at the highest concentration. Regarding the sensory characteristics of Makgeolli mixed with barley and wheat, taste and overall acceptability were highest in Baegjoongmil, and appearance and flavor were highest in Keumkangmil. The rice Makgeolli showed the lowest sensory values, with the exception of appearance. The results of this study suggest that mixing Makgeolli with barley and wheat is an expected to replace the wheat materials in the domestic wheat to be imported.

• Food Science and Preservation
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• v.24 no.7
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• pp.983-991
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• 2017

This study was performed to update the National Standard Food Composition Table (NSFCT) published by Korea Rural Development Administration, especially focusing on vitamin $B_{12}$ for Korean pork. Total 7 primal and 22 retail fresh cuts of Korean pork were analyzed for vitamin $B_{12}$ and the applied immunoaffinity-HPLC was validated. Vitamin $B_{12}$ assay by immunoaffinity-HPLC obtained recoveries over 95% and coefficient variations of precision below about 10%, which met the limits required for validation acceptance. Limits of detection and quantification of immunoaffinity-HPLC were 0.01 and $0.33{\mu}g/100g$, respectively. Quality control chart showed that analysis performance was excellent during the entire of study. Vitamin $B_{12}$ contents of pork cuts significantly varied depending the types of primal and its retail cuts (p<0.05). Belly, Boston butt, rib cuts showed relatively high vitamin $B_{12}$ contents compared to other primal cuts. Vitamin $B_{12}$ content of pork retail cuts were also significantly different within the same primal cuts (p<0.05). Among 22 retail cuts, the highest vitamin $B_{12}$ was observed in Tosisal in belly primal part ($0.98{\mu}g/100g$) while both Aldeungsimsal in loin and Hongdukkaesal in hide leg were the lowest by $0.33{\mu}g/100g$. This study provides reliable vitamin $B_{12}$ data for the Korean pork fresh cuts through standard sampling, method validation and analytical quality control, which would be used for update of Korean NSFCT.

• Food Science and Preservation
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• v.13 no.3
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• pp.329-336
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• 2006

The characteristics of mash qualities of takju prepared by addition of chestnut peel powder(5%, 10%, 20% and 30% per steamed rice) were investigated during fermentation. That is, in all fermentation periods, changes of pit total acid, organic acids, solids, amino nitrogen, total sugar and reducing sugar, microorganisms, alcohol and color were determined and analyzed. There was significant differences in characteristics of mash qualities by addition of chestnut peel powder. In general, contents of total acid, organic acids, amino nitrogen, total sugar, reducing sugar and ethanol of takju added with chestnut peel powder were lower than those of steamed rice only, whereas solid contents was higher. But ethanol content of takju added with 5% of chestnut peel powder after 8 days of fermentation was 9.6% which was similar to that of takju prepared by addition of steamed lice only. Also, microbial populations such as total viable cells, yeast and lactic acid bacteria of the treatments were increased to about $10^8CFU/mL$ after 2 days of fermentation and then decreased gradually. In the beginning stage of fermentation color differences value of the treatments were $1.99{\sim}10.27$, and the differentials reduced gradually during fermentation.

• The Korean Journal of Food And Nutrition
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• v.29 no.4
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• pp.465-473
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• 2016

This study was conducted in order to investigate the antioxidant capabilities and quality characteristics of instant porridge made of foxtail millet (Setaria italica Beauv.) from different varieties with different endosperm characteristics and processing using different methods. The two foxtail millet varieties used in this study were waxy foxtail millet, 'Samdachal', and non-waxy foxtail millet, 'Samdame'. The means of processing food to create instant porridge were dry cereal frying, wet cereal frying, freeze drying after steaming, popping, and no treatment. The WAI (water absorption index) of instant porridge made of waxy foxtail millet was higher than that of non-waxy foxtail millet, and popping created the highest WAI among the treatments tested. Whean we analyzed RVA characteristics of non-waxy foxtail millet instant porridge, peak viscosity and setback values were decreased in all processed foxtail millet instant porridge compared to non-waxy foxtail millet instant porridge. In waxy foxtail instant porridge, the peak and final viscosities of processed treated instant porridge increased. The viscosity just after pouring hot water into the instant porridge was higher in waxy foxtail millet porridge treated by freeze drying after steaming, popping, and wet cereal frying; the viscosity of non-waxy foxtail porridge was increased after popping as compared with the other treatments. The polyphenol contents and antioxidant activities were increased in all processed, treated-instant porridge except for freeze dried porridge after steamingnt. The popping treatment showed the highest polyphenol contents (1.5 fold), and ABTS antioxidant activity (1.2 fold), compared to no treatment. Non-waxy foxtail millet porridge produced by popping earned the highest sensory evaluation scores.

• Food Science and Preservation
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• v.19 no.5
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• pp.672-680
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• 2012

To determine the characteristics of four different sweet pumpkins (Minimam, Bojjang, Ajikuroi and Kurijiman), juices were made from these varieties. The carotenoids in the flesh were 1.5~2 times higher than those in the skin and were highest in the flesh of the Minimam pumpkin among all the pumpkin varieties studied. The vitamin A contents were higher in the skin than in the flesh, and Minimam had the highest vitamin A content (2,016.57 IU/100 g) while Kurijiman had the lowest (998.83 IU/100 g). The vitamin C contents varied from 43.21 to 82.35 mg%, but there were no significant differences between the flesh and the skin. That of Kurijiman was the highest among the varieties studied. The major mineral of these varieties was potassium, which was highest in the flesh of Ajikuroi, followed by phosphorus. The antioxidant activities of the sweet pumpkin water extracts were higher in the skin than in the flesh. The $EC_{50}$ of the Minimam skin was the highest (4.01 mg/mL), and that of the Ajikuroi flesh was the lowest. The sweet pumpkin juice yields were 69.5~89.4%, with significant differences shown according to the variety. That of the peeled Ajikuroi's flesh was the highest. The pH was 7.17~7.83, and the unpeeled sweet pumpkin's pH was higher than that of the peeled sweet pumpkin. The Brix degree was $12.5{\sim}16.6^{\circ}Brix$, with that of the unpeeled Bojjang being the highest($16.1^{\circ}Brix$) and that of the unpeeled Ajikuroi the lowest ($12.7^{\circ}Brix$). The sweet pumpkin beverage made with pressed juice was adjusted by pH 3.5 with citric acid, and the Brix degree was maintained at the $12^{\circ}Brix$ with sugar. The adjusted beverage, which was the peeled pumpkin flesh juice, had suspension stability for a short time. The sweet pumpkin beverage had a certain flovor and a slimy mouthfeel. Bojjang and Kurijiman were evaluated as the best in the terms of taste and color, but the peeled Minimam and Bojjang showed the best results overall.

• Korean Journal of Weed Science
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• v.11 no.2
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• pp.128-136
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• 1991

This experiment was conducted to evaluate the effect of plant growth regulators, dichlorprop and MCPB on the reduced effect of fruit drop and fruit quality before and after storage in apples. Dichlorprop was tested with dilution of 1000 at 30, 40, 50 days before harvesting, and MCPB with dilution of 4000 at 15, 25, 35 days before harvesting. The results are summarized as follows : Percentage of fruit drop was appeared to the notable reduction as compared with the untreated control when regulators was applied with dilution of 1000 at 30 days before harvesting by dichlorprop and with dilution of 4000 at 35 days before harvesting by MCPB. Degree of fruit colour showed to the remarkable promotion at all the treatment of 30, 40, 50 days before harvesting by dichlorprop as compared with the untreated control. Sugar contents in flesh was increased a little at the treatment of 30 days before harvesting by dichlorprop, but acid contents in flesh was reduced at all the treatment of 30, 40, 50 days before harvesting by dichloroprop and at 15, 25, 35 days before harvesting by MCPB. Passed firmness of fruit after storage was maintained at the treatment with dilution of 4000 at 35 days before harvesting. Therefore, it was repressed a softening of fruit, but by dichlorprop treatment at 30, 40, 50 days before harvesting, fruit firmmess was appeared to reduce according to the passage of storage period. Amount of ethylene evolution after storage was showed to reduce at all the treatment by early treated time of dichoroprop and MCPB, but carbon dioxide increased at treatment conditions such as the front. Accordingly, these relationship showed to be contrary each other.

• Journal of Animal Science and Technology
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• v.45 no.6
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• pp.1047-1060
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• 2003

To investigate the effects of conjugated linoleic acid added diet feeding on CLA accumulation and quality characteristics of pork meat. The CLA used to add in diet was chemically synthesized by alkaline isomerization method with corn oil. Pigs were divided into 5 treatment groups(4 pigs/group) and subjected to one of five treatment diets(0, 1.25% CLA for 2 weeks, 2.5% CLA for 2 weeks, 1.25% CLA for 4 weeks and 2.5% CLA for 4 weeks, CLA diets; total fed diets) before slaughter. Pork loin were collected from the animals(110 kg body weight) slaughtering at the commercial slaughter house. Pork loin meat were aerobic packaged and then stored during 2, 5, 8, 11 and 14 days at 4$^{\circ}C$. Samples were analyzed for shear force value, texture, TBARS, fatty acid composition, cholesterol and CLA content. CLA treatment groups showed significantly(p〈0.05) higher shear force value compared to those of control group at 11, 14 days of cold storage. All treatments were decreased significantly as the storage period passed. There was a not significantly difference in texture between control and CLA treatment groups. All CLA treatment groups showed significantly(p〈0.05) lower TBARS value than the control. TBARS value was increased significantly during storage in all treatment. CLA treatment groups showed significantly(p〈0.05) lower cholesterol content compared to those of control group. As dietary CLA was increased in feed, the content of CLA was increased, but the control was almost not detected. The contents of CLA were not significantly changed during chilled storage for 14 days. In the change of fatty acid composition, the contents of oleic, linoleic and arachidonic were decreased by dietary CLA-supplementation, whereas the increase level of CLA-supplementation resulted in the higher palmitic and stearic acid. In all results, CLA could be accumulated in pork meat and its antioxidant capability has been indicated. It was suggested that dietary CLA-supplementation could be produced high quality pork.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.8 no.2
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• pp.75-82
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• 2013

This study was carried out to contribute to the self-help and sustainability of grassroots business in Gangwon-do. To achieve this, after setting up the concept of community business, understanding the current designating status of community business and analyzing the business content and the business promotion system, I tried to analyze the continuing factors of businesses and shops, which are more than hundred years old, in Japan and seek a solution to the sustainability of community business in the province. The community business in the province, which is designated and operated, is like this; 86 preliminary social businesses, 62 town businesses, 38 social businesses. The total comes to 186. The preliminary social businesses and the social businesses are assigned more in urban area and the manufacturing sector and educational field have a lot of business contents. When it comes to the business promotion system, there are many incorporated companies and limited companies. While the town businesses are assigned more in county area, the agricultural food field and cultural world have a lot of business contents. When it comes to the main participant of business, the agricultural corporations took the first place overwhelmingly. Especially, I found out that the main participants of community business consist of 38 voluntary associations, which is 20.4 %, and we need to make up for the specialty deficiency in business management. In order to keep the continuity of community business in the province, we could achieve the results of manpower development through the case analysis research, securing good materials which can give the consumers confidence, increasing the quality of the products, maintaining high technical skills, keeping up the tradition of business and demanding forecasting. I think a successive research efforts will be required for securing good materials and increasing the quality of the products in tandem with the local community. And also we need to establish a supporting & operating system through the liaison between the business & academic world, business & administration, and business & business for securing a management specialty as an industrialist.