• Archives of design research
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• v.20
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• pp.61-72
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• 1997

This study aims to promote understanding level for mathematical model, to improve methods and necessity of application in the process of product design and also to promote approaching and applying methods as a guideline for beginners. For the procedure and method of study first, it was emphasized by linking method and necessity of scientific analysis and a quality of product design and design process. Next, the corresponding relations between mathematical model and design probelem was desciebed, the mathematical model was examinated appeying process of product design. Lastly, approaching and applying methods for beginners was presented based on the discribed studied contents. As the result of the study, some points are by a result or problem : frist, the point that mathematical model is useful to grasp the design problems which various elements are complicately involved quantitatively and structurally, and its necessity can be especially utilized as a tool to justify and convince the convince the conclusion of the designer himself to the persons concerned. Second, the point that in order to apply mathematical model to the design process skillfully, first of all, the substance of all mathematical models which can be applid, and it is not easy to command in perfect method without using computer. Third, the point that since there are many kindsof mathematical models used is mathematical modeland the models which can be applidied to solve design problems differ in accordance with the design types and design process, its applying method can be presented as one kind of standardization or concretely. Fourth the point that in case of approaching mathematical model for the first time, it can start to select model corresponding with design type by stage of design process bassed on understanding for some mathematical knowledge and computer program.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.1
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• pp.517-526
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• 2018

The purpose of this study is to provide convenience to the senior center staff and policy makers through a research of "Life satisfaction" in the senior centers with a systematic review and meta-analysis of the considerations of the elderly, published in foreign journals for the past 10 years. We searched published studies in the Medline Complete, Pub-med central and Scopus databases from January 2007 to November 2017. The main key words used "Elderly AND(And OR aged) AND Personal Satisfaction/ or life satisfaction" and out of 595 searched articles a total of 6 studies were selected. After qualitative analysis of the contents of the study, meta - analyzes were conducted for factors with more than three quantitative values. The factors affecting life satisfaction of the elderly were physical health (pooled effect size 0.582, p = .000), mental health (pooled effect size 0.423, p = .000), economic problems (r = .51, p =. 001), social activities, and daily living. It is expected that this study which provides an understanding of life satisfaction of the elderly would contribute to provide general information for developing social consensus on the employment in the super aging society should help improve the quality of welfare facilities for senior citizens in the future.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.2
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• pp.245-251
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• 2008

The effects of feeding diets containing 20% (L) or 30% (H) neutral detergent fiber (NDF) (DM basis) on performance and carcass traits were studied in three breeds of pig, including pure Mong Cai (MC), crossbred Landrace$\times$Yorkshire (LY) and crossbred MC$\times$Yorkshire (F1). The experiment had a factorial design with two factors, breed and diet. Eighteen piglets of each breed ($60{\pm}3days$) were randomly allocated to three treatments: L-L, low fiber diet in both growing and finishing periods; L-H, low and high fiber diet in the growing and finishing period, respectively; and H-H, high fiber diet in both periods. The diets were iso-energetic and iso-nitrogenous within feeding period. The main fibrous ingredients of the diets were rice bran and cassava residue. There were no effects of fiber level on daily dry matter feed intake (DMI), expressed as g/kg metabolic body weight (BW0.75), in both feeding periods (p>0.05). DMI was highest for MC, followed by F1 and LY (p<0.001). Average daily gain (ADG) in L-L and L-H was higher than in H-H in the growing period (p<0.001) and overall (p<0.05), while feed conversion ratio (FCR) was higher in H-H than in L-L and L-H in the growing period (p<0.05) and overall, but no significant differences between treatments were found in the finishing period. In both periods, Landrace$\times$Yorkshire had the highest ADG and the lowest FCR, followed by F1 and Mong Cai (p<0.001). There were no interactions between breed and diet for performance and carcass traits. Carcass and dressing percentage was lower for L-H and H-H than for L-L (p<0.05). There were no significant differences among treatments in back fat thickness and lean meat percentage, or in crude protein and ether extract contents of lean meat. Carcass, dressing and lean meat percentage was highest for LY, lowest for MC and intermediate for F1 (p<0.001). It can be concluded that feeding a high fiber diet in the growing period reduced pig performance, but there was no effect in the finishing period. Pure Mong Cai pigs are not particularly suitable for meat purposes, although the F1 cross with Large White had reasonably good growth performance and carcass quality.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.637-644
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• 2013

This study was conducted to obtain the baseline data for fermented tea with King oyster (Pleurotus eryngii) mushroom mycelium as well as to investigate the possibility of development for deodeok processing products. For this research, the physicochemical properties and antioxidant activity for fermented tea were confirmed by different roasting temperatures and roasting times. The results of the physicochemical properties, browning, turbidity, reducing sugar, total polyphenol and total flavonoid contents, were increased with increasing roasting temperature and roasting time, whereas the pH was decreased. The results of the antioxidant activity test of fermented tea, DPPH radical-scavenging activity, FRAP and reducing power, were increased with increasing roasting temperature and roasting time. The preference of fermented tea was confirmed as being the highest when roasted at $180^{\circ}C$ for 30 min. Although fermented tea did not have a unique flavor of mushroom and burnt flavor, it had strong color, flavor and taste. For this reason, fermented tea production for high content of functional materials and high preference is possible by roasting at $180^{\circ}C$ for 30 min. As for the results of this study, the physical properties of fermented deodeok were relatively stable on high temperature exposure and furthermore, the development of a variety of foods will be possible because fermented deodeok has an antioxidant capacity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.1
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• pp.108-114
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• 2017

This study was performed to evaluate the characterization of fermented mulberry leaf using Bacillus subtilis by focusing on protein degradation and antioxidant activity. The crude protein and total amino acid compositions of mulberry leaf were 21.40% (w/w) and 105.06 mg/g, respectively. The pH level decreased sharply in mulberry leaf extracts fermented using B. subtilis, in accordance with an increase in bacteria cell populations (9.49 log CFU/mL) during 36 h of fermentation. The protease activity of mulberry leaf increased to 97.45 units/mL after 5 days of fermentation. After fermentation, free amino acid contents in fermented mulberry leaf increased from $486.91{\mu}g/g$ to $644.35{\mu}g/g$ due to considerable elevation of isoleucine (6-fold), alanine (4.67-fold), leucine (4.52-fold), and valine (4.21-fold). The DPPH radical scavenging activity of fermented mulberry leaf also increased from 25.93% to 73.22% after 5 days of fermentation. These results suggest that mulberry leaf fermentation using B. subtilis can improve nutritional quality and antioxidant activity.

• Child Health Nursing Research
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• v.10 no.2
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• pp.165-172
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• 2004

The main purpose of this study is to examine the concepts appeared on research and provide future research directions in field of child health nursing. 205 studies of the total 318 studies had been analyzed first for the concepts of the client domain and this time 113 studies were analyzed for the practice, the client-nurse and the environmental domain in nursing. The practice domain includes mentalistitic, enactment, knowledge utilization, role related phenomenon, the client-nurse domain includes touch, communication, interaction phenomenon, and the environmental domain includes physical, social, symbolic environment. All were originally published between 1990 and 2000 in Korea. An analysis of concepts for this study was used the metaparadigm framework for nursing proposed by H. S. Kim(2000). 1. 103 studies belonged to the practice domain. Among them, 56(54％) studies used concepts related to enactment phenomenon like education(21.4％), giving information(7.1％), breast feeding(5.4％), caring(5.4％), airway suction(5.4％), nonnutritive sucking(5.4％). 44(43％) studies used concepts related to knowledge utilization like program development and evaluation of smoking, mother-infant interaction, home health nursing, obesity management. And only 3(3％) studies used role related concepts like quality of nursing, direction of health education, contents of child health nursing education. 2. Only 2(0.006％) studies belonged to the client-nurse domain. One concept is empathy in communication phenomenon and the other concept is role conflict in interaction phenomenon. 3. 8(0.02％) studies belonged to the environmental domain. Among them, 3 studies related to physical environment like space, noise and 5 studies related to social environment like social support, home environment. But the concept of symbolic environment was not used. The findings of this study provide the evidence that research related to the client-nurse domain and the environmental domain should be conducted actively to improve the practice of child health nursing. So that the research in field of child health nursing should be dealt with the concepts of four domains to develop knowledge systematically.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.56-68
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• 2014

Yam Yackwa (YP) was made by addition of yam power (15%) into flour. Depending on extension of storage time, lightness and redness of YP were increased. Yellowness of YP was decreasing until 3 days and increased from 9 days of storage. However, the yellowness of Yackwa without Yam powder (Non-YP) was increasing until 3 days and decreased from 6 days of storage. Hardness, gumminess, and chewiness of YP were improved compared to Non-YP. It means that the addition of yam power makes Yackwa soft. Oil absorption of Non-YP was low. Acid value and peroxide value of YP were 1.57 and 19.04, respectively. Moisture contents, crude ash, crude fat, crude protein, and carbohydrate of YP were $2.55{\pm}0.08%$, $0.71{\pm}0.01%$, $6.11{\pm}0.06%$, $15.97{\pm}1.40%$, and $64.66{\pm}0.09%$, respectively.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.1-13
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• 2014

This study aims to determine the physicochemical and sensory qualities of yogurt dressing prepared with mulberry juice(0, 10, 20, 30 and 40%). As the amount of organic acid added with mulberry juice increased, malic acid, acetic acid and citric acid contents increased, while tartaric acid content decreased. The viscosity of the control group(5033.33 cP) was higher than that of the others(3043.33~736.67 cP). The pH of the control group(3.38) was lower than that of the others(3.38~3.45). The sweetness of the control group(15.80) was lower than that of the others(16.30~16.83). As for the colors, L value decreased significantly, whereas a value and b value increased significantly with more mulberry juice added. DPPH radical scavenging activity of the control group was 8.61%, whereas that of yogurt dressing samples with mulberry juice ranged from 21.98~50.65%. The sensory property results showed that yogurt dressing with 20% mulberry juice added group had the highest value in terms of color, taste, mouth feel and overall acceptability. Overall, the result of this study indicates that the yogurt dressing containing 20% of mulberry juice was most preferred among the groups.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.141-146
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• 1995

For the effective utilization of skipjack tuna viscera, a study was carried out to investigate the applicability of viscera protein hydrolysate (VPH) as a protein supplement in the processing of imitation sauce and bread. The optimum extraction and hydrolyzation conditions for the production of viscera protein concentrate (VPC) and viscera protein hydrolysate (VPH) were determined. Boiled viscera could be extracted by ethyl alcohol without significant deterioration as a raw material for the further processing. High quality of VPH could be obtained by hydrolysis with 1% pepsin under its optimum condition $(pH\;1.65,\;37^{\circ}C)$. The solubilities of VPC and VPH were 40% and 90%, respectively, and the essential amino acid contents in two products were 48.7% and 63.2%, respectively. Especially, the content of taurine, a physiologically important amino acid, was 9.4% in VPH. In experimental preparations of imitation sauce and bread, panel test showed that the supplementation of 10% of VPH in imitation sauce and $3{\sim}5%$ of VPH in bread was well accepted in sensory characteristics such as color, flavor, taste and texture.

• Korean Journal of Environmental Agriculture
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• v.2 no.2
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• pp.90-97
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• 1983

Water pollution status of the sewage in Jinju City was investigated to provide the basic information for the conservation of the Nam River. Physicochemical characteristics of the sewage were examined at five sites of sewage ditches, Jinyang Lake and Nam River. The results are as follows; 1) Average value of analyzed components of the sewage at five sampling sites were pH 7.1, DO 2.3 ppm, BOD 126.2 ppm, COD 123.7 ppm, turbidity 22.3 ppm, $NH_4^+-N 9.30 ppm$, alkalinity 121 ppm, hardness 121 ppm, Cl 44.3 ppm, $SO_4--$ 88.9 ppm, Pb 0.0052 ppm, Zn 0.0079 ppm, Cu 0.0124 ppm, Mn 0.0050 ppm, respectively. 2) Discharged amount of sewage in Jinju City was $38,720 m^3/day$. BOD loading of the Nam River discharged from the sewage ditches was 4.93 ton/day, and her BOD loading discharged from the Jinyang Lake was 6.94 ton/day. 3) Heavy metals content of the sewage were comparatively low, and then it would not influence the water quality of the Nam River. But $NH_4+$ contents were very high at all sewage ditches. Therefore, the sewage would not suitable for the agricultural irrigation water.