• Journal of the Korean Dietetic Association
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• v.20 no.3
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• pp.174-182
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• 2014

This study compared total sodium amounts in 'Healthy Restaurant for Sodium Reduction' menu items located in Seoul, Chungcheong, and Gyeongsang in 2011 and 2012. In addition, this study explored reduced sodium cooking methods in 'Healthy Restaurant for Sodium Reduction'. This study monitored and collected menu samples from a total of 103 restaurants participating in 'Healthy Restaurant for Sodium Reduction' in 2011 and 2012. We also surveyed restaurant employees to identify reduced sodium cooking methods in 2012. The results showed significant reductions in total amounts of sodium in menu items of restaurants located in Seoul, Chungcheong, and Gyeongsang between 2011 ($310.8{\pm}156.8mg/100g$) and 2012 ($211.6{\pm}110.3mg/100g$). Amounts of sodium in all seven foodgroups showed significant reductions between 2011 and 2012: 'Gook/Tang' (from $226.6{\pm}127.7mg/100g$ to $168.5{\pm}74.3mg/100g$), 'Jjigae/Jeongol' (from $385.8{\pm}111.7mg/100g$ to $257.1{\pm}82.53mg/100g$), 'Noodle/Dumpling' (from $263.8{\pm}116.9mg/100g$ to $194.1{\pm}55.6mg/100g$), 'Gui' (from $390.3{\pm}120.6mg/100g$ to $258.8{\pm}92.7mg/100g$), 'Steamed dish' (from $305.3{\pm}124.3mg/100g$ to $175.6{\pm}76.6mg/100g$), 'Bob' (from $273.7{\pm}162.5mg/100g$ to $167.1{\pm}93.1mg/100g$), and 'Stir-fried dish' (from $368.6{\pm}116.6mg/100g$ to $219.0{\pm}72.4mg/100g$). The survey results showed that responses for 'Reducing salt amount' were 75.7%, responses for 'Using enchovy stock, shrimp, radish, or fruit soup' were 64.1%, and responses for 'Liking the taste because it is bland' were 50%. This study indicates that 'Healthy Restaurant for Sodium Reduction' nutrition policy was successful for reducing sodium contents of restaurant menu items, and also consumers were satisfied with the tastes.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.11
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• pp.1616-1624
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• 2016

The aim of present experiment was to investigate the effect of protein reduction in commercial broiler chicken rations with incorporation of de-oiled rice bran (DORB) and supplementation of limiting amino acids (valine, isoleucine, and/or tryptophan) with ration formulation either on total amino acid (TAA) or standardized ileal digestible amino acids (SIDAA). The experimental design consisted of $T_1$, TAA control; $T_2$ and $T_3$, 0.75% and 1.5% protein reduction by 3% and 6% DORB incorporation, respectively by replacing soybean meal with supplemental limiting amino acids to meet TAA requirement; $T_4$, SIDAA control, $T_5$ and $T_6$, 0.75% and 1.5% protein reduction by DORB incorporation (3% and 6%) with supplemental limiting amino acids on SIDAA basis. A total of 360 dold fast growing broiler chicks (Vencobb-400) were divided into 36 homogenous groups of ten chicks each, and six dietary treatments described were allocated randomly with six replications. During 42 days trial, the feed intake was significantly (p<0.05) reduced by TAA factor compared to SIDAA factor and protein factor significantly (p<0.05) reduced the feed intake at 1.5% reduction compared to normal protein group. This was observed only during pre-starter phase but not thereafter. The cumulative body weight gain (BWG) was significantly (p<0.05) reduced in TAA formulations with protein step-down of 1.5% ($T_3$, 1,993 g) compared to control ($T_1$, 2,067 g), while under SIDAA formulations, BWG was not affected with protein reduction of 1.5% ($T_6$, 2,076 g) compared to $T_4$ (2,129 g). The feed conversion ratio (FCR) was significantly (p<0.05) reduced in both TAA and SIDAA formulations with 1.5% protein step-down ($T_3$, 1.741; $T_6$, 1.704) compared to respective controls ($T_1$, 1.696; $T_4$, 1.663). The SIDAA formulation revealed significantly (p<0.05) higher BWG (2,095 g) and better FCR (1.684) compared to TAA formulation (2,028 g; 1.721). Intake of crude protein and all limiting amino acids (SID basis) was higher in SIDAA group than TAA group with resultant higher nitrogen retention (4.438 vs 4.027 g/bird/d). The nitrogen excretion was minimized with 1.5% protein reduction (1.608 g/bird) compared to normal protein group (1.794 g/bird). The serum uric acid concentration was significantly reduced in $T_3$ (9.45 mg/dL) as compared to $T_4$ (10.75 mg/dL). All carcass parameters were significantly (p<0.05) higher in SIDAA formulation over TAA formulation and 1.5% protein reduction significantly reduced carcass, breast and thigh yields. In conclusion, the dietary protein can be reduced by 0.75% with TAA formulation and 1.5% with SIDAA formulation through DORB incorporation and supplementation of limiting amino acids and among formulations, SIDAA formulation was better than TAA formulation.

• Environmental Engineering Research
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• v.12 no.4
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• pp.148-154
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• 2007

The purpose of this research was to investigate the effects of low concentration of oxygen on reduction of perchlorate, especially low perchlorate influent concentrations in a biofilm reactor, as well as the effect of flow pattern in a biofilm reactor. Dissolved oxygen averaging 1 mg/L did not inhibit reduction of influent perchlorate from 23 to $426\;{\mu}g/L$ in the biofilm reactors when sufficient acetate was added, probably due to limitation of oxygen diffusion into the biofilm. Influent perchlorate ranging from 23 to $426\;{\mu}g/L$ was reduced to below detection level ($4\;{\mu}g/L$) in the presence of 1 mg/L dissolved oxygen (DO). Chloride was produced in a ratio of $0.37gCl^-/g{ClO_4}^-$ and $0.35gCl^-/g{ClO_4}^-$ in plug flow and recirculation biofilm reactor which is similar to stoichiometric amount ($0.36gCl^-/g{ClO_4}^-$) indicating complete perchlorate reduction at $426\;{\mu}g/L$ of ${ClO_4}^-$ feeding. At $23\;{\mu}g/L$L influent perchlorate, total biomass solids were 3.18 g and 2.81 g in the plug flow and recirculation biofilm reactors. The most probable number(MPN) analysis for perchlorate-reducing bacteria showed $10^4$ to $10^5\;cells/cm^2$ in both biofilm reactors throughout the experiments. The effluent perchlorate concentrations were not significantly different in the two different flow regimes, plug flow and recirculation biofilm reactors.

• Journal of Information Technology Services
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• v.11 no.2
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• pp.243-258
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• 2012

The G2B system is one of the important information systems in the e-government implementation. It is difficult to measure the cost reduction effect of the system introduction because there are many participants in the complex procurement processes. Previous approaches of the performance evaluation of such processes have been based on conducting some surveys and interviews with statistical methods. Therefore there have been some limitations in the verification of feasibility. Therefore this study tries to suggest a case of performance evaluation about the cost reduction in using of the G2B system by analyzing operational DB data from the G2B system. This study analyzed the procurement processes of G2B system according to 'goods' and 'facilities/services' and classified the procurement processes into 12 sub-processes. By developing an evaluation model for the cost reduction of e-procurement, we derived the whole cost reduction effect was 8,000 billon Won for the use of Korea KONEPS G2B system in 2008. Specially the cost reduction in the private sector was 6,600 billion Won. It was mainly due to the decrease of the offline visits to the related organizations to participate a bidding process. Moreover, the cost reduction of using shopping mall was 1,000 billion Won among the total 1,400 billion Won in the whole public sector. The main contribution of this paper is to show the more objective evaluation result of the use of e-procurement, which verifies the necessity of G2B system.

• Speech Sciences
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• v.15 no.4
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• pp.43-60
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• 2008

Instrumental studies (e.g., aerodynamic, EPG, and EMMA) have shown that the first of two stops in sequence can be articulatorily reduced in time and space sometimes; either gradient or categorical. The current EMMA study aims to examine possible factors_linguistic (e.g., speech rate, word boundary, and prosodic boundary) and paralinguistic (e.g., natural context and repetition)_to induce gradient reduction of $C_1$ in /pk/ cluster sequences. EMMA data are collected from five Seoul-Korean speakers. The results show that gradient reduction of lip aperture seldom occurs, being quite restricted both in speaker frequency and in token frequency. The results also suggest that the place assimilation is not a lexical process, implying that speakers have not fully developed this process to be phonologized in the abstract level.

• Korean Journal of Food Science and Technology
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• v.52 no.2
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• pp.177-182
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• 2020

This study evaluated the effect of steam heating, gamma irradiation, and ultraviolet (UV) irradiation on microorganism reduction in order to determine an effective sterilization method for red pepper powder. The effect of each treatment on the reduction of thermoduric bacteria and total aerobic bacteria in red pepper powder were as follows: 10 kGy gamma irradiation, reduction of 4 log and 6 log CFU/g, respectively; 12 mW/㎠ UV irradiation (264 nm UV-C), reduction of less than 1 log CFU/g; steam heating at 120℃ for 40 s, reduction of approximately 2 log CFU/g. High-temperature short-time processing at 110℃ for 30 s reduced the total bacterial count in Gochujang solution from 5.70 log CFU/g to 2.26 log CFU/g; at 121℃, the solution was commercially sterile. Steam heating resulted in 1, 2, and 4 log microbial inactivation in garlic, onion, and pepper powder, respectively. Steam sterilization, which consumers prefer over other methods, may be an effective method for reducing microorganisms in spice powders, including those in red pepper powder.

• Journal of Korean Society of Water and Wastewater
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• v.18 no.1
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• pp.59-65
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• 2004

The change of the microbial community structure in excess sludge of different sewage treatment plants by ozone treatment was investigated by quinone profiles. The resulting ozone dosage ranged from 0.1 to $0.4gO_3/gTS$. In terms of overall sludge reduction, more than 50% reduction of the total sludge mass could be achieved by ozone treatment at $0.4gO_3/gTS$. Quinone concentration and type in sludge of different treatment plants were remarkably decreases with increasing ozone dose. Ubiquinones(UQs)-8, -10 and MK-8 were still remained in the ozonized sludge at $0.4gO_3/gTS$. The results of this study showed that the remaining microorganisms belong to UQs-8, -10 and MK-8 were difficult to destruct cell membrane or wall by ozonation. Fecal Streptococci and Salmonella were not detected at ozone dose of $0.2gO_3/gTS$, but Fecal Coliform was not detected at ozone dose of $0.4gO_3/gTS$.

• Bulletin of the Korean Mathematical Society
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• v.54 no.5
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• pp.1803-1825
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• 2017

Let X be a smooth scheme with an action of an algebraic group G. We establish an equivalence of two categories related to the corresponding moment map ${\mu}:T^{\ast}X{\rightarrow}g^{\ast}$ - the derived category of G-equivariant coherent sheaves on the derived fiber ${\mu}^{-1}(0)$ and the derived category of G-equivariant matrix factorizations on $T^{\ast}X{\times}g$ with potential given by ${\mu}$.

• Journal of Advanced Marine Engineering and Technology
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• v.39 no.3
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• pp.243-247
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• 2015

The characteristics of the fluid force reduction of a square prism having a small triangular prism at the upstream side was investigated by measuring of lift and drag on the square prism The experimental parameters were the width ratios (H/B=0.2~0.6) of triangular prisms to the prism width and the gap ratios (G/B=0~3) between the square prism and the triangular prism. The drag reduction rate of the square prism was increased and then decreased with G/B in case of the same H/B, and was increased with H/B in case of the same G/B. The maximum drag reduction rate was represented by 78.5% at H/B=0.6 and G/B=1.5. The lift reduction rate of the square prism was hardly not affected by the width and gaps ratios, the average value was about 52.4%.

• Nutrition Research and Practice
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• v.16 no.1
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• pp.132-146
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• 2022

BACKGROUND/OBJECTIVES: Various sodium reduction policies have been implemented. However, there are limitations in the aspect of actual field applicability and efficiency. For effective sodium reduction, cooperation with the field is required and consumer preference must be considered. Thus, this study aimed to develop a low-sodium burger considering field applicability and consumer preference. MATERIALS/METHODS: Focus group interviews and in-depth interviews on the sodium reduction measures were conducted with nine professionals in related fields to discuss practical methods for sodium reduction from September 7 to 21, 2018. By reflecting the interview results, a burger using a low-sodium sauce was developed, and preference analysis for sodium in the burger sauces and finished products was performed. The consumer preference for low-sodium burgers was evaluated on 51 college students on November 12, 2018. RESULTS: The results of the professional interview showed that it is desirable to practice sodium reduction gradually, and by reflecting this, the burger sauce was prepared by adjusting the ratio of refined salt to 15%, 30%, and 50%. The sodium content of the burger using low-sodium sauce was 399 mg/100 g in the control group, 362 mg/100 g in the H1 group, and 351.5 mg/100 g in the H2 group, showing a 9.3-11.9% decrease in sodium in the H1 and H2 groups. The preference evaluation on the low-sodium burgers showed a higher preference for burgers with 9.3-11.9% sodium reduction, which did not affect the overall taste. CONCLUSIONS: This study examined the potential for sodium reduction in the franchise foodservice industry. An approximate 10% sodium reduction resulted in an increase in consumer preference without affecting the strength of the taste. Thus, if applied gradually, sodium reduction at practical levels could increase the consumer preference without changing the taste or quality and could be applied in the franchise foodservice industry.