• 한국식품조리과학회지
• /
• 제22권1호
• /
• pp.30-36
• /
• 2006

Tofu samples with added herbs (green tea, rosemary, lavender and thyme) were prepared. The yield of the herb tofus was higher than that of the control tofu. The L value of the control tofu was higher than that of the herb tofus, whereas the b values were lower. The herb tofus had generally lower pH than the control tofu. Especially, lavender tofu showed the lowest pH. Under SEM examination, the control tofu showed a rough folding surface, whereas the green tea and lavender tofus had small air cell size and smooth surface. Most textural characteristics did not show significant difference among the tofu groups. However, chewiness and hardness of the thyme tofu were the lowest. In the sensory evaluation, the herb tofus had low scores in air cell size and a beany smell, but high scores in herb smell and hardness.

• 한국식품영양학회지
• /
• 제22권3호
• /
• pp.443-448
• /
• 2009

In this study, we investigated the effects of sweeteners on the quality of Kakdugi through the addition of 1.8% sugar, 0.006% sodium saccharin or 0.006% stevioside using a physicochemical test and sensory evaluation during fermentation at $20^{\circ}C$. The addition of sugar to Kakdugi resulted in the lowest pH and the highest total acidity relative to the control and experimental groups during the fermentation period. The number of lactic acid microorganism gradually increased and then decreased. The sensory evaluation revealed that the addition of sodium saccharin to Kakdugi resulted in the highest sweet smell and taste followed by the addition of stevioside. The addition of sodium saccharin to Kakdugi showed the highest sweet taste and the best texture, and the sweetness compensated for the sour smell and taste.

• 대한한방내과학회지
• /
• 제25권4호
• /
• pp.186-191
• /
• 2004

The following case illustrates the efficacy of Yanghyulgupung-tang and accupuncture therapy in the treatment of Dupung caused by cerebral infarction. The chief symptoms of the Dupung are dysesthesia in face, dizziness, and a disorder in the sense of smell (such as oversensibility or insensibility to the smell of food). Yanghyulgupung-tang is the medicine which treats women's Dupung with the deficiency syndrome of Liver. After medication to patient, the symptoms of Dupung decreases rapidily within the first week. This result supports the clinical efficacy of Yanghyulgupung-tang for the treatment of Dupung caused by cerebral infarction.

• 한국한의학연구원논문집
• /
• 제7권1호
• /
• pp.17-37
• /
• 2001

This report studies the history of diagnostic development of Myeong Dynasty(明代). This period is the success of Keum-Won Dynasty(金元代) when the special development of medicin was taken, and is the origin of the developement of medicine of Cheong Dynasty(淸代). The conclusion is like this. The palpitation was developed to be papular, to illustrate and to be simple. The development of seeing diagnostics of Myeong Dynasty was characterized the entrance of special book of seeing diagnostics, the study of finger print of child and the development of seeing tongue diagnostics. In Myeong Dynasty, discrimination of smell(辨氣) theory was developed with the development of fever school. The development of discrimination of symptoms of Myeong Dynasty was finished in every realms, specially in discrimination of symptoms of fever.

• 한국컴퓨터정보학회:학술대회논문집
• /
• 한국컴퓨터정보학회 2020년도 제62차 하계학술대회논문집 28권2호
• /
• pp.389-390
• /
• 2020

배포된 소프트웨어는 고객의 새로운 요구사항을 반영하면서 기능을 추가하거나 수정한다. 수정된 소프트웨어는 문제없이 동작하지만, 내부의 구조는 점점 더 복잡해지면서 유지보수가 어려워지고, 수정 시 버그 발생 확률이 높아지게 된다. 이에 따라 잘못된 코드 구조를 개선하고, 소프트웨어의 품질을 향상시켜야한다. 본 논문에서는 개발된 ERP 근태관리 시스템이 지속적인 요구사항을 반영하면서 발생한 잘못된 코드 구조인 코드 스멜을 탐지하고 분석하는 연구를 진행하였다.

• 한국디자인학회:학술대회논문집
• /
• 한국디자인학회 2002년도 봄 학술발표회 논문집
• /
• pp.274-275
• /
• 2002

• 한국대기환경학회:학술대회논문집
• /
• 한국대기환경학회 2004년도 추계학술대회 논문집
• /
• pp.375-376
• /
• 2004

• 건축사
• /
• 통권598호
• /
• pp.125-127
• /
• 2019

• 한국식품조리과학회지
• /
• 제25권2호
• /
• pp.189-198
• /
• 2009

This study was conducted to analyse middle school students' perceptions of seafood as well as their eating experiences and favorite cooking methods for seafood. It also examined the frequency and use of seafood on school lunch menus. Questionnaires were distributed to 739 students in 5 middle schools in the Busan area. On a scale of 5.00, the average scores for perceptions toward seafood were as follows: 3.67 for health & nutrition, 3.53 for taste, 2.53 for smell, 2.77 for convenience. The male students had significantly_(p<0.05) higher perception scores for health & nutrition, taste, and smell than the female students. Among 38 types of seafoods, the highest percentages for eating experiences included seaweed_(99.2%), anchovies_(99.1%), fried fish paste_(98.6%), shrimp_(98.4%), crab_(98.2%), squid_(97.9%), sea mustard_(97.8%), mackerel_(97.7%), dried squid_(97.3%), and hair tail_(96.9%). However, the majority of students had eaten a limited amount of seafood. The degree of seafood intake at home was significantly_(p<0.01) higher than at school. The students' favorite cooking methods for seafood were in the order of grilling, stir-frying, steaming, deep-fat frying, and soup. However, the middle school lunch programs primarily served as soup, seasoning, stir-fried, braised, deep-fat fried, and grilled, respectively. The main reasons for leaving seafood on a plate were inconvenience due to the fishbones_(62.7%), tasteless_(45.4%), and disliking the smell_(35.7%). Improvements that students wanted for seafood on school lunch menus included removal of fishbone for convenience_(67.0%), taste_(52.0), and increased variety of seafood types_(38.2%).

• 한국환경보건학회지
• /
• 제24권1호
• /
• pp.62-69
• /
• 1998

It has been studied that the measurement of odor component emission at confectionery manufacture. The objects of this study were to investigate reduction of offensive odor. The survey effects of odorous materials are presented as follows. The countermeasure of operating process is to minimize sludge sediment in each unit facility. Especially, in summer, we have to clean the sludge frequently, because anaerobic decomposing is likely to occur easily. The sludge or scum from sedimentation tank pond, and floating tank should be treated quickly. We should avoid overloading operation. In the case of overloading, dissolved oxygen should be increased, the quality of wastewater input should be decreased. When dried cakes from condense tank or floating tank are left in treatment plant, we should cover, to prevent diffusion of smell with masking materials. The seasonal condition of operating should be fixed and the kind of coagulants should be changed because the wastewater in each season have different loading rates and organic materials. Odorous materials are very sensitive to the seasonal temperature variation. Especially, when the amount of rainfall is small and the high temperature of maintenance in long periods, air diffusion rate is large, so odorous materials can make great effect on surroundings comparision with other periods. To reduce odorous gas, as short term method, we had better take ceramic addition method. Especially, in summer we should take ceramic addition method. Also, as long term method, the size of wastewater treatment facility is the most important in the normal operating of wastewater treatment facility. But wastewater treatment facilities in this factory are too old, treatment process is old fashion, and the size is too small. So, large wastewater quantity to treat in summer. As results, the expansion of wastewater treatment facility and the process of improvement are required. Restriction level of odor was exceed. As it is overloaded in summer, the basis cause of odor is that the size of wastewater treatment facility is small. The prediction of air quality equilibrium density variation show that the odorous materials from working place are Amine materials whose smell strength is about 2.5(a little strong degree). We can suppose that in summer is sensitive to temperature variation, smell strength is larger as to reduce the origin of odor. We must expand wastewater treatment facility and improve the process A.S.A.P.