• Food Science and Preservation
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• v.12 no.1
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• pp.8-16
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• 2005

To develop natural antimicrobial agents for extending the self-life of Kimchi, the effect of botanical antimicrobial agent-citrus products(BAAC) on microorganisms related to Kimchi spoilage was investigated. The inhibitory effect of BAAC on microorganisms related to Kimchi spoilage was increased according to the concentration of BAAC. Antimicrobial activities of BAAC against microoiganisms related to Kimchi spoilage were remarkably high. The effect of BAAC on the cellular membrane function of microorganisms showed the perturbation of cells in the presence of BAAC. Direct isualization of microbial cells by using both transmission md scanning electron microscope showed microbial cell membrane was destroyed by treating with BAAC. It could be confirmed that BAAC completely inhibit the growth of the test strains. The pH of BAAC-added Kimchi was a little higher than that of the control through the fermentation period. Titratable acidify, vitamin C and viable cells in BAAC-added Kimchi were changed more slowly than those in the control. Sensory evaluation did not show any significant difference between $0.01\%$ BAAC-added Kimchi and the control that showed the best palatabilities during fermentation.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.677-683
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• 2012

The characteristics and preservation of sulgi added with 0, 1, 3, and 5% onion juice were investigated during storage at $4^{\circ}C$, $18^{\circ}C$, and $30^{\circ}C$. The pH of sulgi added with onion juice was lower than that of sulgi without onion juice and showed higher pH levels at $4^{\circ}C$ than at $18^{\circ}C$ or $30^{\circ}C$. Hardness of sulgi gradually decreased with higher volume of onion juice. Sulgi added with onion juice had higher values of lightness and yellowness than those of the control, whereas redness value was lower. Water activity of sulgi increased upon addition of onion juice. Further, addition of onion juice inhibited growth of aerobic bacteria and mold on sulgi, and the highest suppression of microbial growth was observed at $4^{\circ}C$ compared to other storage temperatures. In the sensory evaluation, color, flavor, after swallowing, and overall quality were all higher in sulgi containing 1% onion juice, but there were no significant differences compared to control sulgi. These results imply that addition of onion juice to sulgi has health and functional benefits and also extends the self-life of sulgi.

• Journal of Environmental Science International
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• v.19 no.5
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• pp.639-646
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• 2010

Differently from fly ash, the bottom ash produced from incinerated urban solid waste has been treated as an industrial waste matter, and almost reclaimed a tract form the sea. If this waste material is applicable to foam concrete as an fine aggregate, however, it may be worthy of environmental preservation by recycling of waste material as well as reducing self-weight of high-rising structure and long-span bridge. This research has an objective of evaluating the effects of application of bottom ash on the mechanical properties of foam concrete. Thus, the ratio of bottom ash to cement was selected as a variable for experiment and the effect was tested by compression strength, flexural strength, absorption ratio, density, expansion factor. It can be observed from experiments that the application ratios have different effects on the material parameters considered in this experiment, thus major relationship between application ratio and each material parameter were finally introduced. The result of this study can be applied to decide a optimal mix design proportion of foam light-weight concrete while bottom ash is used as an fine aggregate of the concrete.

• The Journal of the Korea Contents Association
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• v.16 no.7
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• pp.264-278
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• 2016

This study aims to examine the participation status and working conditions of seniors that participate in senior social activity support project, and analyze the influential relationship with subjective participation satisfaction based on participant attributes. In terms of the participation status, participating seniors became aware of the project through facilities and about 70% participated in the public interest type; the primary goal was for a short-term financial preservation. As an analysis result on participation effectiveness, longer participation period and time affected the participation seniors' working conditions and self-esteem negatively, implying that a flexible and effective operation of participation period is necessary. Also, while seniors with financial stability were more positively affected on their subjective satisfaction, other significant variables had negative effects. This study holds a significance in providing political implications as the basic data to improve and vitalize future senior social activity support project through the analysis of effectiveness, such as working conditions, self-esteem and subjective satisfaction based on participant attributes, including participant characteristics, participation status and participation degree.

• Food Science and Preservation
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• v.23 no.6
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• pp.832-838
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• 2016

The purpose of this study was to investigate the effect of a fresh chlorella powder on yield, quality and self-life of organic soybean tofu. After added with a fresh chlorella powder, yields, physical properties, color, shelf-life and sensory properties of the organic soybean tofu added with chlorella powder was compared to the properties of soybean tofu. The yield of soybean tofu increased with the addition of more than 1% chlorella powder. Hardness of the organic soybean tofu with chlorella significantly increased compared to that of the soybean tofu. However, Hunter's color values of L, a, and b decreased by increases in the chlorella powder concentration. Total microbial population of the soybean tofu was higher than that of the organic soybean tofu with chlorella. However, pH of chlorella tofu decreased during storage period at $4^{\circ}C$. After 7 days storage at $4^{\circ}C$, the total microbial population decreased significantly with the addition of 2% chlorella powder. The L and a value of chlorella tofu was increased. On the other hand, the b value of chlorella tofu was decreased during storage. The results revealed that a fresh chlorella powder was a useful material to improve yield, quality and storage condition of the organic soybean tofu.

• Research in Community and Public Health Nursing
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• v.6 no.1
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• pp.55-73
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• 1995

An Effect of Muscle Strength Training Program on Muscle Strength, Muscle Endurance, Instrumental Activities of Daily Living and Quality of Life in the Institutionalized Elderly Recent statistics shows that the aged are the fastest growing segment of our population by increasing life span. The age group of over 60 shows multiple health problems and the most serious handicapping problem of these. are related to the changes in muscular skeletal system. With aging, people lose. their muscle mass and muscle strength resulting from biological changes and physical inactivity. Studies documented a 30-50% loss of muscle mass in an advanced age and thus, ordinary life activities can be seriously affected due to weakened muscle strength. Preservation of muscle strength of lower limb is especially important in the aged. Since it is readily affected from reduced physical activity in old age, sometimes to the detriment of moving or walking. So muscle strength exercise program designed for the elderly to improve leg muscle strength and leg muscle endurance. The research design used was nonequivalent control group pretest - protest design. The purposes of this study were to test the effect of muscle strength exercise program utilizing Leg Press on muscle strength, muscle endurance, instrumental activities of daily living(IADL), cognitive perceptual variables and quality of life. Forty nine subjects participating in this study consisted of twenty four male and twenty five female. Twenty four experimental group subjects were selected from C-institution in Chung Buk province, and twenty five control group subjects were selected from O-institution in Chung Nam province. The mean age of subjects was 72.8 years. Muscle strength training program utilizing Leg Press for the experimental group was carried out three times a week for 9 weeks. The data was collected from August, 1993 to October, 1993. Data were analyzed with $X^2-test$, t-test, ANCOVA test, Kruskal Wallis 1-Way ANOVA test using SPSS PC program. Results were obtained as follows : 1) The experimental group showed significantly higher scores on muscle strength (leg lift strength, back lift strength and grip strength) and muscle endurance than control group after the experiment $\ulcorner$F=52.35(p=.001), F=54.07(p=.001), F=6.97(p=.011), F=18.17(p=.001)$\lrcorner$ 2) Experimental group were significantly higher scores on IADL than control group(F=7.51, p=.009). 3) Experimental group showed significantly higher scores on economical state and self esteem aspects of the quality of life scale than control group $\ulcorner$F=10.59(p=.002), F=6.97(p=.011)$\lrcorner$. But there were no differences in emotional state, physical and functional state and relationship with reatives in the quality of life between groups. 4) Scores on IADL showed a significant difference with the level of muscle strength and muscle endurance $\ulcornerx^2=7.73(p=.025),\;x^2=8.86\;(p=.011)\lrcorner$ 5) Scores on self esteem and physical and functional state aspects of the quality of life scale showed a significant difference with the level of IADL $\ulcornerx^2=11.39(p=.003),\;x^2=9.02(p=.011)\lrcorner$. 6) Scores of experimental group after the experiment in cognitive perceptual variables (perceived benefit on exercise, perceived health status, self efficacy, emotion on exercise) were significantly higher than those of control group $\ulcorner$F=32.09(p=.001), F=5.07(p=.029), F=20.63 (p=.001), F=30.38(p=.001)$\lrcorner$. As a result of this study, the effect of strength training exercise program with Leg. Press had improved muscle strength, muscle endurance, IADL, and the perception of self esteem, physical and funtional state, and economical state. Thus strength training program could be beneficially applied for the prevention of disablity and promotion of health and wellbeing in the aged easily and safely. The subjects in the experimental group have maintained their exercises till six months after the cessation of the experiment. This seem to illustrate that changes in cognitive perceptual variables and the improvement in health status have reinforced motivation for the continuation of voluntary exercises. A further study is necessary to determine the factors affecting maintainance of muscle strength exercise and to assess the effect of weight training program on bone density.

• Applied Biological Chemistry
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• v.13 no.3
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• pp.207-218
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• 1970

Studies were carried out to develope the most economical and practical methods of packaging and preservation of kimchi, so commercialization of kimchi manufacture could proceed rapidly. The results obtained may be summarized as following. (1) It is generally established that the acceptable range of lactic acid content of kimchi is between 0.4% and 0.75%. Based on sensory evaluation, kimchi having lactic acid content below 0.4% and above 0.75% was not edible, and the time of optimum taste corresponded to the vicinity of 0.5% of lactic acid content. For the refrigeration storage with or without preservatives, the packaging kimchi in plastic film must be done at the lactic acid content of 0.45%, for lactic acid fermentation will continue slowly after the packaging. However, for the heat sterilized kimchi the packaging should be done at the 0.5% of lactic acid content for the best because lactic acid fermentation is completely stopped after the packaging. (2) Polyethylene, polypropylene, and polycello were chosen as suitable packaging materials. Polyethylene is cheapest among them but kimchi packaged in this film was damaged frequently in handling process and gave off kimchi flavor. On the other hand polypropylene also gave off kimchi flavor, but its higher mechanical strength gave better protection to kimchi and it had superior display effect due to the transparancy. Therefore polypropylene made much better packaging material. Polycello proved to be the best packaging material from the standpoint of physical characteristics but its price is higher than that of other plastic films. To be effective, the thickness of plastic films for packaging kimchi must exceed 0.08mm. (3) Keeping property of kimchi appeared to be excellent by means of freezing. However, by the time the frozen kimchi was thawed out at room temperature, moisture loss due to drip was extensive, rendering the kimchi too stringy. (4) Preservation of kimchi at refrigerated temperatures proved to be the best method and under the refrigerated condition the kimchi remained fresh as long as 3 months. The best results were obtained when kimchi was held at $0^{\circ}C$. (5) In general, preservatives alone were not too elective in preserving kimchi. Among them potassium sorbate appeared to be most effective with the four fold extension of self-life at $20^{\circ}C$ and two fold extension at $30^{\circ}C$. (6) In heat sterilization the thickness of packaged kimchi product had a geat effect upon the rate of heat penetration. When the thickness ranged from 1.5 to 1.8cm, the kimchi in such package could be sterilized at $65^{\circ}C$ for 20 minutes. Kimchi so heat treated could be kept at room temperature as long as one month without apparent changes in quality. (7) Among combination methods, preservation at refrigerated and heat sterilization could be favorably combined. When kimchi was stored at $4^{\circ}C$ after being sterilized at $65^{\circ}C$ for 20 minutes, it was possible to preserve the kimchi for more than 4 months.

• The Journal of Engineering Geology
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• v.30 no.3
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• pp.327-345
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• 2020

The effects of ground vibration on lava tubes during construction were studied to aid design of management and preservation measures for lava tubes. Ground conditions were assessed by RMR (Rock mass rating) and Q-system classifications for the Geomunoreum lava tubes, and vibration velocity was measured during in situ blasting tests in the Manjanggul and Yongcheondonggul lava tubes. Results indicate that the higher the rock quality, the greater the effect of vibration, although there is no clear linear relationship due to ground heterogeneity. A relationship derived between vibration velocity (PPV) and intensity (dB(V)) on the basis of blasting tests indicates that a vibration level of < 0.285 cm/sec meets the regulatory limit of 0.371 cm/sec and 65 dB(V) during daytime, and 0.285 cm/sec and 60 dB(V) during night. For blasting vibrations, square- and cube-root scaled distances are linearly correlated, with R² ≥ 0.76. On the basis of this correlation, explosive-charge weights meeting the 0.2 cm/sec vibration criterion for cultural heritage were estimated to be 2.88 kg at 50 m distance, and 11.52 kg at 100 m.

• Journal of Korean Society of Archives and Records Management
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• v.15 no.2
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• pp.165-179
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• 2015

Archives have historical and academic values. That is why the study of preservation conditions and the environment for the effective management of various records progress. However, materials such as paper and adhesives will inevitably cause biological damages. These damages spread into the inner side of archives, which would make it impossible to recover. For example, archival records from Malaysia and Oman are easily exposed to biological damage because of these countries' hot and humid climate. As such, once records are damaged, disinfection operations are customary in these areas. Methyl bromide (MeBr) and ethylene oxide (EtO) were used in the disinfection process as they showed good insecticidal effect. However their antibacterial effect are negligible. As such, the need for an environmental-friendly fumigator was evident. An environmental-friendly fumigator is designed to improve storage stability. Such equipment is expected to contribute to prevention of damages to cultural heritages through its use of vaporization technology, maintenance of a disinfection space (chamber), and self-generation of nitrogen.

• Journal of the Korea Concrete Institute
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• v.21 no.3
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• pp.283-290
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• 2009

Differently from fly ash, the bottom ash produced from thermoelectric power plant has been treated as an industrial waste matter, and almost reclaimed a tract from the sea. If this waste material is applicable to foam concrete as an aggregate owing to its light-weight, however, it may be worthy of environmental preservation by recycling of waste material as well as reducing self-weight of high-rising structure and horizontal forces and deformations of retaining wall subject to soil pressure. This study has an objective of evaluating the effects of application of bottom ash on the mechanical properties of foam concrete. Thus, the ratio of bottom ash to cement was selected as a variable for experiment and the effect was measured in terms of unit weight of concrete, air content, water-cement ratio and compressive strength. It can be observed from experiments that the application ratios have different effects on the material parameters considered in this experiment, thus major relationships between application ratio and each material parameter were finally introduced. The result of this study can be applied to decide a mix design proportion of foam concrete while bottom ash is used as an aggregate of the concrete.