• Journal of the Korean Society of Food Culture
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• v.20 no.2
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• pp.221-231
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• 2005

We investigated the physico-chemical and sensory characteristics of Kimchi made with red pepper that was washed and mashed. The pH of juice from Kimchi made with red pepper powder was the highest on the day of Kimchi preparation. In the case of Kimchi made with mashed red pepper, the pH of juice and liquid was lower than that of other samples. A similar decrease in pH of juice and liquid was observed up to the second week of fermentation, but the significant difference between both samples wasn't found. The total acidity of Kimchi with mashed red pepper was significantly increased during early fermentation, but was similar during the second week, compared with that of Kimchi with red pepper powder. From the third week of storage, both juice and liquid from Kimchi made with red pepper powder was relatively increased. L and a value of liquid was highest in the case of Kimchi made with mashed red pepper, but b value was lowest during fermentation. In the case of organic acids, acetic acid and lactic acid contents were increased in Kimchi made with mashed red pepper while fermentation progressed. In addition, citric acid content was constant up to the second week in Kimchi made with mashed red pepper but from the third week wasn't detected in both Kimchi made with mashed red pepper and Kimchi made with red pepper powder. In the case of QDA(Quantitative Descriptive Analysis) profiles, the values of Kimchi made with mashed red pepper were significantly higher than those of Kimchi made with red pepper powder in respect to redness, pungency and fresh flavor immediately after the preparation of Kimchi and during the second week of fermentation, but during the fifth week the values were higher in respect to redness and fresh flavor of Kimchi. Appearance and overall acceptability was remarkably increased in Kimchi made with mashed red pepper, compared with that of Kimchi made with red pepper powder immediately after pickling, during the second and the fifth week of fermentation. Therefore, these results indicate that mashed red pepper increased more citric acid content, L and a value of Kimchi in comparison with red pepper powder, resulting in the good effects on overall acceptability due to the significant increase of redness and fresh flavor.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.6
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• pp.995-1002
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• 2000

In order to Develop a low Na functional kimchi using sea tangle, the Na-binding capacity of alginate in sea tangle along with other dietary fibers was evaluated in vitro. The adding type and amount of the sea tangle that contains alginate in kimhi and characteristics of the sea tangle added kimchi were also studied. Na-binding capacity of various dietary fibers such as cellulose, pectin, gun gum, carageenan, alginates (sodium alginate, alginate, alginate from sea tangle) was measured by equilibrium dialysis method in pH 2 and pH 7 in vitro. Gua gum, carageenan and a group of alginates effectively bound to Na+ Espacially sodium alginate showed high Na-binding capacity of 29.2% in pH of stomach (pH 2.0) and 33.8% in pH of small intestine (pH 7.0), however, the alginate extracted from sea tangle could not bind Na in PH of stomach (pH 2.0), but 27.4% in pH of small intestine (pH 7.0) condition. The content of alginate in sea tangles (dried sea tangle, salted sea tangle and washed salted sea tangle) was 19.8 ~ 22.2% on dry matter basis. The sea tangle added kimchi was prepared with the addition of the flake type (0.5$\times$3 cm) of sea tangle with a quantity of 30% in kimchi from the data of the sensory analysis. The addition of the sea tangle to the kimchi increased the content of soluble dietary fiber, suggesting the Na-binding capacity increased. The sea tangle added kimchi (SK) and sea tangle and fermented anchovy added kimchi (SAK) showed higher levels of reducing sugar and acidity than the control kimchi (CK). In quantitative descriptive analysis (QDA) SK and SAK showed higher score in overall acceptance, and lower score in acidic order than CK, however, SK showed less moldy taste and more fresh acidic taste than SAK.

• Korean Journal of Adult Nursing
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• v.13 no.1
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• pp.40-52
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• 2001

The ratio of the elderly population is rapidly growing due to socio-economic development and better medical services. As the average life-span of the Korean elderly becomes longer, the proportion of the elderly is increasing. Therefore, the elderly need to sustain a high quality of life. However, all these factors, such as sensory loss, decreased endurance, mobility limitation, and a loss of independence, act to diminish the quality of life among the elderly. It is necessary for elders to adapt themselves to aging, to maintain their physical functions and especially, it is important to keep their independence in activity of daily living and self care. Therefore, this study was designed to identify the degree of activity in daily living and exercise of a self-care agency and to investigate the relationship between activity of daily living and self-care agency. Also, this research aimed to contribute to nursing interventions that maintain and promote quality of life of the elderly and to enable themselves to live independently. The subject of this study were 160 elders, over age 65, who were sampled in C city. Data were collected by observation and questionnaires from May,1999 to December, 1999. The measurement tools were Barthel Index(1979), Lawton & Brody(1969) for activity of daily living and Kearney & Fleischer(1979) for self-care agency. Data were analyzed by SAS PC+ package and included descriptive analysis, t-test, ANOVA, Pearson correlation coefficient, and Cronbach's alpha. The conclusions of this study are summarized as follows; 1. The mean of ADL and IADL was 96.09 and 16.38, respectively. The score described activity of daily living among the elders in C province as moderate. Particularly, in the items of IADL, the item of medication was the highest score. 2. The mean for exercise of self-care agency was 76.48, a moderate degree. 3. The degree of ADL and IADL according to demographic characteristics was significantly different statistically in pocket money, the presence of disease, perceived health status and in occupation, pocket money, family type, the presence of disease, and perceived health status, respectively. 4. The dagree of selt-care agency according to demographic characteristics was significantly different statistically in gender, education level, economic status, and pocket money. 5. There was a significant positive correlation between activity in daily living and self-care agency. Based on these results, further research is suggested to discover the variables influencing the activity of daily living and self-care agency to develop nursing strategies for improving self-care and activity of daily living among the elderly.

• Journal of Broadcast Engineering
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• v.22 no.2
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• pp.214-233
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• 2017

For people with physical or sensory limitations, broadcasting is the main means of information acquisition and leisure. Recently, changes in the media environment, such as convergence of broadcasting and communication, digital mobile conversion of broadcasting, and active media usage behavior of users, make broadcasting accessibility of the disabled difficult, and as a result, the information gap between the disabled and the non-disabled is increasing. A notice on broadcasting rights for the disabled was enacted in consequence of the amendment of the Broadcasting Law in July 2011 and the web accessibility guideline became more effective with the amendment of the National Informatization Act in 2013 so that legal basis for the right of media access for the disabled was established. However, media services for them are still lacking quantitatively and qualitatively. In this study, we describe the present status of the audio description service for the visually impaired, and analyze the results of the questionnaire survey on the usage status, satisfaction and improvement requirements of the audio description service for 100 visually impaired people.

• Korean journal of food and cookery science
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• v.17 no.2
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• pp.129-138
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• 2001

In this study, development of the pine needle flavor oils and their application to foods, especially to traditional Korean foods, were investigated. The pine needle flavor oils were prepared by the autoclaving method, and their volatile flavor components(VFCs) were determined by capillary gas chromatographic method The major flavor components of the pine noddle flavor oil were a -pinene 31.1%, pentane 9.8%, tricyclene 7.5%, camphene 6.8%, hexanal 6.2%, propane 6.0%, ${\beta}$-pinene 5.6%, limonene 3.9%. The acceptability of the pine needle flavor oils, sensory evaluation including a preference test and quantitative descriptive analysis(QDA), of the pine needle flavor oil, a sesame oil, and a blended oil (pine needle flavor oil : sesame oil 50 : 50 v/v) was carried out. The blended oil and sesame oil showed much higher preference scores than the pine needle flavor oil, and blended oil was almost as acceptable as sesame oil(P ＜ 0.05). The results seem to indicate that blended oil can be used as a unique substitution for sesame oil in some foods, especially in some traditional Koran food.

• Journal of Korean Academy of Fundamentals of Nursing
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• v.3 no.2
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• pp.299-316
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• 1996

This study is the descriptive survey to provide basic data for nursing intervention to pain management of cancer patients by finding more effective way to manage pain with recognize pain level and pain characteristics. To achieve the purpose of this study, the subjects of this study are 110 male or female gastro intestinal tract patients who are older than twenty, are hospitalized in Pusan University Hospital from 1995. 5. 28 to 1995. 9. 25 and have had medical treatment. The modified pain assessment of cancer patients of Cornne, H. Rosermary, M. was used as the tool of study with 16 questionaries. The pain score consists of sensory intensity score and distress score. The data was analyzed by the SPSS statistical program number, percentage, mean, standard deviation, t-test, One Way Anova and Duncan's Multiple Range Test were utilized for analysis. The results were summarized as follows : 1. In population-sociological characteristics : in the age-range of subject, the sixties are most as 32.7% and the subjects after the forties are 89.5%, in sex of subjects, male patients are 66.4% and female 33.6%, in the number of family, the subjects who has 4 or above families are 70% and the subjects who live with their spouse, sons and daughters are 54.5% 2. In the disease characteristics : stomach cancer patients were most as 39.1%. And the most of patient who had never been operated before. In time of pain, the most of subjects were intermittent. In the type of pain, the most of subjects were 'dully pain' as 31.8%. Metastatic subjects were 30.0%. In the origin of pain, nervous pressure was 50.8%. The number of complication was 46 and most of complication are obstruction as 6%. 3. In the pain level, 91subjects complained pain. And mean pain score was $287.1{\pm}116.1$ The mean pain score of female subjects was higher than that of male subjects. 4. In the pain characteristics, the pain began usually at meal time as 40.7%. The duration of pain was mostly from 1 month to 3 months as 57.1%. The appetite was mainly concerned with the pain as 31.8%. The etiology of pain was usually tumor as 69.3%. The meaning of pain was incurable disease as 14.5%, anxiety, death and suffering. 5. The 56(61%) of 91subjects were treated with Analgesic pain management. The kinds of Analgesic is usually valentac as 46.4%. The medication was usually intramuscle as 66.1% at whenever necessary, Response of Analgesic after Medication was usually 'moderate release'. The side effects of medication were nausea as 26.8%. The average amount of morphine dosage hospitalized to cancer patients with pain was 80mg in a day and metastatic cancer patients with pain was 101.9mg in a day. 6. In the relation between the disease characteristics and pain level, there is a significant statistical difference : whether subjects had been operated or not : (t=2.88, p=0.005), time of pain is(t=3.34, p=0.005), stage of metastatic(F=9.323, P=0.0002), and type of pain(F=4.013, p=0.0008). In the pain level of diagnosis, Colon cancer was $353.3{\pm}81.7$(F=2.34, p=0.049), the origin of pain, nerve pressure $316.3{\pm}98.5$(F=2.44, P=0.045), In the complication, ascites and obstruction $324.9{\pm}96.8$(T=2.60, P=0.04).