• Korean Journal of Community Nutrition
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• v.25 no.4
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• pp.267-279
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• 2020

Objectives: This study investigated the utilization and satisfaction of lunchbox by considering the dietary lifestyle of the consumer, in order to refine the purchasing behavior of adults with experience in using lunchboxes, and to provide basic data for efficient menu configuration and direction towards improvement. Methods: A total of 600 adults in Seoul and Gyeonggi-do answered a self-administered questionnaire designed to investigate general characteristics, utilization, menu preference, satisfaction, prospection, and improvement of lunchbox, according to the dietary lifestyle. Results: The study subjects were classified into 5 groups: 'taste seeking group', 'safety seeking group', 'health seeking group', 'economic seeking group' and 'convenience seeking group. Considering purchase value of the lunchbox, the 'taste seeking group' had a high utilization rate (35.1%) for prices less than 4,000 won (P < 0.05). Lunchboxes were mainly purchased at the lunchbox store (43.3%) and convenience store (37.7%). The important factor that contributed to purchasing a lunchbox was taste (61.3%), which was highest in the 'taste seeking group' (P < 0.01). The 'health seeking group' showed the highest preference for the low-salt diet lunchbox menu (26.0%) (P < 0.05). The satisfaction of 'health seeking groups' was lowest when considering addition of condiments (2.34%), origin of ingredient (2.59%), and provided calorie (2.81%) (P < 0.05). The overall response indicated future use of the lunchbox (69.6%) (P < 0.01); 35.8% respondents recommended the purchase of lunchbox, where convenience of purchase was the highest factor contributing to recommendation (50.2%) (P < 0.05). Conclusions: Taken together, our results indicate that taste was emphasized in every group purchasing the lunch box. Convenience of purchase was the highest factor contributing to satisfaction, which was relatively low when considering addition of condiments, nutrition and origin of ingredients. We propose that it is necessary to improve the development of various menus for increasing satisfaction by selecting the right ingredients contributing to good health of the consumer.

• Analytical Science and Technology
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• v.6 no.1
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• pp.121-129
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• 1993

UV/VIS spectrophotometer interfaced with HPIC(High Performance Ion Chromatography) has been applied to the determination of lanthanide elements. The separation of lanthanide elements with HPIC helped to avoid erroneous analytical results due to interferences. Individual lanthanide elements at ppm level were separated on a HPIC CS5 column using pyromellitic acid and oxalic acid. The individual lanthanide elements were detected at 520nm following post-column reaction with PAR. Sm, Eu, Gd, Y, Tb, Dy, Ho, Er, Tm, Tb, and Lu were separated by pyromellitic acid. La, Ce, Pr and Nd were separated by oxalic acid. Appropriate pH of pyromellitic acid for separation was at pH 2.99.

• The Korean Journal of Food And Nutrition
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• v.10 no.1
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• pp.44-52
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• 1997

Nephrolithiasis is the most common disorder of the urinary tract in hospitalized patients, more frequently increased in 30~50 years of age, more common in males than in females, prior right stone to left side, and than upper ureteral stone is found in cultural country, while lower ureteral stone is increased in uncultural country. Stone components are classified as calcium oxalate, calcium phosphate, magnesium ammonium phosphate, uric acid, cystine, and their mixed stone, respectively. According to the pathophysiology of urinary stones, supersaturation/crystalization of inorganic salt concentration in urine, organic matrix, inhibitor deficiency, and epitaxy theory could be based on the stone formation. Not only hypercalciuria, hyperparathyroidism, hyperoxaluria, hyperuricosuria, and cystinuria, but also renal tubular acidosis, hypervitaminosis D, and peptic ulcer, are significantly associated with nephrolithiasis. In this study upper ureteral stone component were analyzed with chemical analysis, infrared spectrum, and image analyzer from K43 patient wit erosive gastritis. As the results, mixed stone of calcium oxalate dihydrate and calcium phosphate apatite was identified, the values of clinical test in blood and urine maintained normal revels. The relapsing urinary stone from K43 have no correlation between factors for stone formation reported early, also have no evidence for risk from erosive gastritis.

• Journal of the Korea Institute of Building Construction
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• v.11 no.4
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• pp.371-378
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• 2011

Concrete is affected by various deterioration factors, such as $CO_2$ and chloride ions from the sea, which cause carbonation and salt attack on concrete. These deterioration phenomena cause steel corrosion in RC structures. Although a great deal of research has been carried out in this area thus far, it is difficult to know the point at which corrosion will occur to a reinforced bar. As the diffusion of deterioration factors depends on the water content in concrete, it is imperative to assess the condition of absorbed water content. A mass measuring method was applied to calculate the absorbed water diffusion coefficient, as well as non-linear finite element method(FEM) analysis. As a result, it was found that W/C and unit water content in concrete mixture affect the diffusion coefficient decision.

• Journal of the Korean Society of Marine Environment & Safety
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• v.18 no.1
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• pp.15-24
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• 2012

This study aims to investigate characteristics of water quality factors by using survey results of national marine environmental monitoring system from 2004 to 2010 at coastal area of the East Sea of Korea. In this study, we chose statistical methods to analyze the correlation among water quality parameters and principal component analysis for characteristics of each water environment. In addition to this, we evaluated each water's pollution level based on eutrophication standard of OECD, Eutrophication Index(EI), and Organic Pollution Index(OPI). Major factors were chlorophyll a and salt according to the analysis at coastal area of the East Sea. The sea was divided into the south and the central part by Jukbyeon. Also, Jukbyeon in the central part of the East Sea and Gampo in the southern sea coastal waters have been classified separately. The nutritional status of coastal area of East Sea presented Mesotrophic to Oligotrophic level and EI showed less than 1. OPI in all of the coastal area at the East Sea represented that the water quality condition was favorable.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.2
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• pp.203-210
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• 2013

In this study, cod bone were used as the main ingredient of a stock that can be eaten with Korean dried noodles. The stock was produced with heating for 30, 40, 50, 60, or 70 minutes using high-pressure extraction methods. Moisture content, chromaticity, pH, sugar content, salinity, mineral contents, quantitative analysis, and overall acceptance were studied to determine the optimal heating time. In our result, S1 the showed highest water contents 98.10%, while S5 showed the lowest moisture content (97.47%). There were no significant difference in pH between samples, while salinity and sugar content increased with increases in heating time. In terms of mineral contents, sodium and potassium showed proportional difference with increases in heating time, however, magnesium, calcium, and iron did not change. The results from a quantitative analysis test showed that transparency, fishy smell, delicate flavor, savory flavor, salt taste, and umami taste became stronger with increases in heating time increase. From the above results, the overall taste of the stock increases with increases in high-pressure heating time. Specifically, S4 high-pressure heating scored the highest on appearance, flavor, taste, after-taste, and overall acceptance. Thus, 60 minutes of high-pressure heating time is most desirable when producing stock with cod bones as a main ingredient.

• Korean Journal of Agricultural Science
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• v.45 no.2
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• pp.154-168
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• 2018

Salinity is a major abiotic stress that adversely affects crop productivity and quality. In this study, the metabolic profile and nutritional composition of rice in response to NaCl were analyzed. The plants were exposed to stressed or unstressed conditions, and their metabolic changes were examined in the shoots, roots, and grains collected at different growth stages. The levels of nutrients and anti-nutrients, including proximates, amino acids, fatty acids, minerals, vitamins, and phytic acid, were also determined for the grains. Application of NaCl significantly decreased the shoot and root growth and induced metabolic alterations at the tillering stage. During the heading stage, only the root metabolites were influenced by NaCl, and no metabolic variations related to salinity were found in the shoot, roots, and grains at the ripening stage. Nutritional analysis of the grain samples revealed that the amounts of linolenic acid and tricosanoic acid were significantly reduced while those of copper, sodium, and phytic acid were enhanced in response to stress. However, except for sodium, those differences were not great. Our results suggest that although NaCl-salinity influences the phenotypic and metabolic profiles of rice shoots and roots at the tillering stage, this impact becomes negligible as tissue development proceeds. This is especially true for the grains. Compositional analysis of the grains indicated that salinity induces some changes in fatty acids, minerals, and anti-nutrients.

• Bulletin of the Korean Chemical Society
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• v.24 no.3
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• pp.363-368
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• 2003

The major ionic components of precipitation collected at the 1100 Site of Mt. Halla and Jeju city have been determined. The reliability of the analytical data was verified by the comparison of ion balances, electric conductivities and acid fractions; all of their correlation coefficients were above 0.94. Ionic strengths lower than $10^{-4}$ M were found in 53% of the 1100 Site samples and 28% of the Jeju city samples. Compared with other inland areas, the wet deposition of $Na^+,\;Cl^-\;and\;Mg^{2+}$ was relatively larger, but that of $NH_4^+,\;nss-SO_4^{2-}$(non-sea salt sulfate) and $NO_3^-$ was lower. Especially the wet deposition increase of $Ca^{2+}$ in the spring season supports the possibility of the Asian Dust effect. The acidification of precipitation was caused mostly by $SO_4^{2-}\;and\;NO_3^-$ in the Jeju area, and the organic acids have contributed only about 7% to the acidity. The neutralization factors by NH₃were 0.47 and 0.48, and that of CaCO₃was 0.31 and 0.25 at the 1100 Site and Jeju city, respectively. Investigation into major influencing sources on precipitation components by factor analysis showed that the precipitation at the 1100 Site had been influenced mostly by an anthropogenic source, followed by soil and seawater sources. The precipitation at Jeju city was mainly influenced by oceanic sources, followed by anthropogenic and soil sources.

• Elastomers and Composites
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• v.47 no.3
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• pp.210-215
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• 2012

Whitening phenomena of the EPDM composites with different inorganic filler compositions which were aged at $90^{\circ}C$ for 7 days in air and tap water atmospheres, respectively, were investigated. The aged samples in tap water containing stearic acid exhibited severe whitening phenomena, while all the samples aged in air did not show any whitening. Depending on the filler compositions, there was no big difference in the whitening phenomena. The whitening materials were analyzed using gas chromatography/mass spectrometry (GC/MS), image analysis, energy-dispersive X-ray spectroscopy (EDX), and attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR). The whitening materials were identified to be salts of stearic acid. The salts of stearic acid were formed by reaction of metal cation in tap water and stearic acid in the sample.

• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.326-338
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• 2005

The purpose of this study was to investigate the effect of isolate soybean protein (ISP) and rice flour on the characteristics of rice noodles. As the levels of ISP and rice flour increased, water binding capacity, swelling power of rice noodle increased. In RVA, pasting temperature, Set back showed an increasing tendency with peak viscosity, holding viscosity, break down, final viscosity of rice noodle increased as the level of rice flour by decreasing. Peak time was not significant. The weight, water absorption and volume of the cooked noodles were decreased. The turbidity of rice noodle increased. The Hunter color L, a-values of the dried rice noodle decreased. Cooked rice noodle quality increased with by decreasing the level of rice flour level. B-values of dried rice noodle and cooked rice noodle increased. Texture profile analysis of cooked rice noodle showed an increase of hardness. Adhesiveness, cohesiveness of cooked rice noodles decreased with by decreasing the level of ISP and rice flour. Gumminess, springiness, chewiness were increased. Sensory evaluation, showed gloss was increased. Hardness and chewiness of the cooked ice noodles were increased. Adhesiveness was not significant. Color and overall- acceptability were increased. Relationship between sensory and mechanical examinations (The overall quality of sensory examination for gloss) had a negative correlation with the mechanical examination for b-value (p.0.05). Mechanical examination for b-value had a positive correlation of sensory evaluation for hardness, chewiness, which had negative correlation of sensory evaluation for color. Scanning Electron, Microscopes observation of rice noodle was showed that the size of the hole grown was increased with by increasing the level of rice flour. From the above results, the most advisable mixture ratio of rice noodle evaluation was can be derived as follows: 171g rice flour, 114g wheat flour, 15g soybean protein isolate, 120ml water, and 6g salt.