• Journal of Wetlands Research
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• v.18 no.2
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• pp.173-182
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• 2016

Although the ecosystem extends numerous functions for the benefit of humankind, construction of horticultural facilities can potentially lead to the degeneration of some of these functions owing to the expansion of impervious regions and loss of habitats. Thus, this study aimed to examine the effect of construction of horticultural facilities on plant biodiversity. Analysis of the vegetation distribution characteristics showed that horticultural facilities had significantly lower plant diversity than did rice paddies. Hence, the proposed approach involved low-impact development, arrangement of habitat space, plant preservation, restricted use of chemical fertilizer, habitat creation, and reduced preservation cost. Lifestyle analysis suggested the importance of developing favorable environments for the growth of annual plants and aquatic plants. In all, 20 species of naturalized plants belonging to 10 families were identified. Furthermore, the proportion of these naturalized plants was higher in glass greenhouses and multi-span greenhouses, suggesting the advantages of employing natural soil mulching while avoiding concrete mulching. Statistical analysis was performed to validate the results, which suggested that impervious regions be converted to natural soils. Collectively, the findings of this study are expected to be used for establishing policies for the construction of eco-friendly and ecological horticultural facilities; this may aid the maintenance of sustainable agricultural landscapes and large-scale development of the reclaimed lands.

• Journal of the Korean Dietetic Association
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• v.10 no.4
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• pp.390-400
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• 2004

Food and nutrition sites are the major portion of the health information sites. For the point of public health it is very important to secure validity and reliability of information on those web sites. Therefore, in this study we would like to identify problems when acquiring recipes in web sites by analyzing and reviewing recipes in web sites. To investigate Korean food recipes provided in web sites, domestic search engines such as Simmani, Naver, Hanmir, and Empas and foreign search engines such as Yahoo Korea, Lycos and Altabista Korea were used. Searchs were done using 'recipe' and 'Joribeob (cooking method)' from March 20, 2002 to June 20, 2002. Informations in each sites were reviewed and analyzed Results are as follow; When classifying 46sites searched with 'Joribeob' by the information provider, 24sites were individual, 16sites were corporate and 6sites were others. When searching 'recipe', total 12,654recipes were returned. Out of them, individual provided 2,581sites(20.4%), corporate provided 7,249sites(57.3%), and others provided 2,824sites(22.3%). 9,979(78.9%) recipes out of 12,654recipes were proved to be appropriate as Korean food. Classifying recipes by dish group, vegetables 11.7%, soups and hot soups 9.7%, stew and casseroles 8.2%, pan cakes 8.0%, stir fried foods and skewers 7.8%, rice 7.2%, hard boiled food 7.1%, steam 6.4%, noodles and mandu 5.3%, Kimchi 4.5%, fried 4.1%, and porridge 3.7% in order. 21.1% of recipes were not appropriate as Korean food but provided as Korean Food. The proportion of individual as the information provider were higher than that of enterprises. Recipes from enterprises were based on food and nutrient information and more reliable. However, there were some cases that they provided the same amount of ingredients with different calories or provided the same calories with different ingredients. Additionally, depending on sites, they provided different calories even for the same recipe. There were some cases that the calories provided on the site were too high or too low, for the suggested amount of ingredients and serving size. Recipes those provide amount of calories were evaluated using the nutrient analysis program. Calculated calories and provided calories on the Web were compared together. There are difference between two valus. With these results, it may lead misuse of recipe by those who need accuracy in diet such as patients or who are interested in recipe information for academic purposes. These results could be used as basic materials to improve quantity and quality of recipes in the future. Also, to improve the accuracy of recipies for Korean foods in the web sites, there should be some systems to monitor and let internet users know monitoring results.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.35 no.2
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• pp.117-121
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• 1990

A sweet corn hybrid, Golden Cross Bantam 70, was grown at 5 plant populations (5,000, 6,000, 7,000, 8,000, and 9,000 plants/10a) under the transparent P .E. film mulch to find the best yield evaluation method. Plant population did not affect early plant growth, culm length, ear height, and silking date. However, number of tillers at harvest decreased but leaf area index increased with increased plant population. Marketable ears were divided into two classes; the first grade of which husked ear weight over l50g (unhusked ear weight 230g) and the second grade of which husked ear weight between 100 and 150g (unhusked ear weight between 180 and 230g) according to the whole sale market price. Average length, thickness, and weight of marketable ears over 100g of husked ears decreased with increased plant population. The proportion of ears over 150g decreased with increased plant population. However, total number and weight of marketable ears and gross income per 10a calculated considering weight and number of ears increased with plant population. There were highly positive correlations between gross income and ear number or ear weight per unit area. At high plant populations the number of marketable ears was overestimated but ear weight underestimated compared with gross income. Dry matter yield of stover increased with increased plant population and ranged 755-944kg/10a with 20.7-24.5% dry matter content. Rice black-streaked dwarf virus infection rate was 10.6-14.9%, but it was not related to plant population.

• Korean journal of food and cookery science
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• v.17 no.3
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• pp.237-245
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• 2001

The purpose of this study was to develop a standardized recipe of Hwajeun(glutinous rice pancake with flower) by evaluating various methods appeared in the literature. For this purpose, the effects of the volume and temperature of water used to make dough on the sensory and rheological characteristics of Hwajeun were investigated. This experiment consisted of sensory evaluation in acceptance and intensity(appearance, color, moistness, softness, chewiness, adhesiveness, taste and overall preference), objective evaluation by using texture analyser, color difference meter and measurement of water content and oil absorption ratio. The loss ratio of moisture contents between dough and cooked Hwajeun were 2.4 ~2.8%, and the oil absorption ratio of Hwajeun made by 2$0^{\circ}C$water for kneading increased in proportion to the increment of water added(p＜0.01). In terms of color, b value of Hwajeun made by 104$^{\circ}C$ salted water for kneading showed higher value compared to the others. In the two bite compression test, adhesiveness, springiness, gumminess and chewiness of Hwajeun made by 2$0^{\circ}C$ water(36%) for kneading showed significantly(p＜0.05) high value among the samples. As a result of sensory evaluation, Hwajeun made with 27% of 104$^{\circ}C$ salted water for kneading was most preferred in softness, chewiness, taste and overall preference

• Korean Journal of Weed Science
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• v.1 no.1
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• pp.21-29
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• 1981

Nationwide survey of weed population in paddy rice field was conducted from 1760 fields all around Republic of Korea in 1981. The weed species observed include 2 species of grasses, 7 species of sedges, and 18 species of broadleaf weeds, and the dominant weed species were Monochoria vaginalis, Sagitraria trifolia, Potamogeton distinstus, Sagittaria pygmea and Cyperus serotinus. More and many weeds were growing in single cropped field than double cropped field. In single cropped fields, weed population was reduced when autumn plowing was conducted. In double cropped fields, more weeds were growing in barley or wheat grown fields than vegetable gown fields. Among the five paddy soil types, more weeds were growing in saline soils and poorly drained soils than others. The proportion of annual and perennial weeds in national average was 44% and 56%, and perennials became more dominant in central part of the peninsula. Autumn plowing and double cropping appeared to reduce the perennial weed population, however, the increased perennial weed population, presumably due to continuous use of herbicides which controls mostly annuals, seemed to an urgent problem to be solved.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.869-874
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• 2006

This study investigated the effect of bamboo leaf powder, added at content of 0%, 3%, 6%, 9% and 12%, on the quality and sensory characteristics of rice cake imprinted with flower pattern (Ed-there is no respecitive comparison here) The chemical composition as a whole was 3.07${\pm}$0.12% of moisture, 5.87${\pm}$0.02% of crude protein, 2.52${\pm}$0.05% of crude fat, 23.70${\pm}$0.07% of crude fiber and 7.73${\pm}$0.02% of crude ash. With increasing amount of added bamboo leaf powder, the hardness and chewiness of the cake were significantly increased(p<0.05), while the cohesiveness, springiness and adhesiveness were decreased. In chromaticity, the L-value, the indicator of brightness, was significantly decreased with increasing bamboo leaf powder content. The a-value, the indicator of redness, was significantly lower than the chlorophyll color (p<0.05). The b-value, the indicator of yellowness, was increased indirect proportion to the content. In sensory test, the sensory characteristics such as color, flavor, taste and chewiness were all stronger with increasing powder content, whereas the softness and dampness were weaker. The greatest overall satisfaction was achieved by the sample group of cake with 6% preference added powder.

• Journal of the Korean Geographical Society
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• v.48 no.2
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• pp.239-258
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• 2013

This study aims to examine that Jeollabuk-do 14 cities and counties's job creation policy would lead to a virtuous circle of the local economy through measuring the ratio of spatial mismatch. We suppose that the higher proportion of spatial mismatch in a city or county is, the lower multiplier effect contributes the local economy, especially in the income of residents and the influx of population. For the analysis, this study uses Korean Regional Employment Survey Micro-data and calculates the labor demand self-sufficiency(LDSS) rate of every local labor market for measuring the degree of spatial mismatch. Also we calculate the LDSS rate of employment status, industry, job classification and wage for testing the independency of local labor market. After analyzing, just Jeonju, Gunsan, Iksan, and Namwon could be regarded as independent local labor market where LDSS rates are above 75% in most criteria. But other local labor markets depend on outer labor supplies. For the development of regional economy, it is necessary to consider the creation of 'good jobs' that can induce the labor in parallel with the quantitative increase of employment.

• Food Science and Preservation
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• v.23 no.5
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• pp.666-672
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• 2016

The objective of this study was to evaluate the effects of low temperature-adapted Saccharomyces cerevisiae Y297 and fermentation temperatures on the quality of Yakju brewed. Physicochemical properties of Yakju brewed were compared pH, total acidity, ethanol, free amino acid, organic acid contents, and volatile flavor compounds in S. cerevisiae Y297 with control treatment. Cooked non-glutinous rice and saccharogenic amylase in koji were mixed with ethanol-producing yeasts and then fermented at $15^{\circ}C$, $20^{\circ}C$, and $25^{\circ}C$ for 20 days. Yakju brewed using the Y297 treatment showed the highest ethanol yield (17.9%) at $20^{\circ}C$. Expression of heat shock protein (HSP) 104 was evaluated by immunoblotting as an indication of adaptation to low temperatures ($15^{\circ}C$); levels of the HSP104 protein were higher in the Y297 treatment than in the control. Organic acid analysis showed that the lactic acid content of Yakju brewed using the control was the highest at $25^{\circ}C$. Finally, free amino acid analysis showed that the Y297 treatment had a higher proportion of essential amino acids than the control. Overall, these results indicate that S. cerevisiae Y297 could be used as a suitable yeast for Yakju brewed under low temperature ($15^{\circ}C$) condition.

• Korean Journal of Community Nutrition
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• v.23 no.5
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• pp.397-410
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• 2018

Objectives: An association between dietary patterns and mental health in children has been suggested in a series of studies, yet detailed analyses of dietary patterns and their effects on ADHD (attention deficit hyperactivity disorder) are limited. Methods: We included 4569 children who had dietary intake data as part of the CHEER (Children's Health and Environmental Research) study conducted nationwide from 2005 to 2010. We assessed ADHD (Attention Deficit Hyperactivity Disorder) by the DuPaul's ADHD Rating Scales and dietary intake by a semi-quantitative food frequency questionnaire. Using intake data, we constructed five dietary patterns: "Plant foods & fish," "Sweets," "Meat & fish," "Fruits & dairy products," and "Wheat based." Results: The overall proportion of ADHD was 12.3%. Boys (17.8%) showed a higher rate of ADHD than girls (6.5%). The total intake of calories (85 kcal) and plant fat (2g) in the ADHD group was significantly higher than that of the normal group. ADHD was significantly negatively associated with dietary habits such as having breakfast and meal frequency, and positively associated with eating speed, unbalanced diet, overeating, and rice consumption. Regarding dietary patterns, the "Sweets" category was relevant to high ADHD risk (OR 1.59, 95% CI: 1.18, 2.15 for Q5 vs. Q1) in a linear relationship. An inverse, non-linear association was found between "Fruits & dairy products" and ADHD (OR 0.55, 95% CI: 0.39, 0.76 for Q4 vs. Q1). Conclusions: Our study confirms both positive and negative associations between diet and ADHD in elementary school age children. Moreover, linear or nonlinear associations between diet and ADHD draw attention to the possible threshold role of nutrients. Further studies may consider characteristics of diet in more detail to develop better intervention or management in terms of diet and health.

• Culinary science and hospitality research
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• v.17 no.5
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• pp.184-192
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• 2011

This study aims to provide preliminary data to popularize Sulgitteok with optimum mix proportion of Curcuma longa L. powder by conducting moisture content, color values, texture and quantitative descriptive evaluations on Sulgitteok with 0 to 2.4% of Curcuma longa L. powder. The chemical composition of Curcuma longa L. powder was $12.6{\pm}0.21%$ of moisture, $1.8{\pm}0.12%$ of protein, $1.0{\pm}0.00%$ of fat, $1.3{\pm}0.01%$ of ash, and that of rice flour was $11.7{\pm}0.17%$ of moisture, $7.6{\pm}0.32%$ of protein, $2.1{\pm}0.01%$ of fat, $1.6{\pm}0.01%$ of ash. As the content of Curcuma longa L. powder increased, L-values significantly decreased while a-value and b-value significantly increased. The hardness of the texture characteristics significantly increased with increasing the amount of Curcuma longa L. powder(p<0.05). As for gumminess, cohesiveness, and chewiness, there was no significant difference(p<0.05) depending on the amount of Curcuma longa L. powder. The quantitative descriptive analysis of the color, flavor, moistness and chewiness of Sulgitteok showed that one with 0.8% of Curcuma longa L. powder was evaluated the highest.