• Journal of Korean Foot and Ankle Society
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• v.12 no.1
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• pp.14-19
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• 2008

Purpose: We tried to understand the effects of the derotational closing wedge Akin osteotomy during the operation for the hallux valgus with pronation of great toe. Materials and Methods: Eighty five patients who had undergone Akin osteotomy among the eighty seven patients who had been treated with Scarf osteotomy with hallux valgus were included in this study. Derotational supination was added on the medial closing wedge Akin osteotomy at the base of proximal phalanx and it was secured with K-wire, headless screw or staple. We measured and analyzed pre- and post-operative hallux primus valgus angle and hallux pronational rotatory angle. Results: The hallux primus valgus angle improved an average of $14{\pm}2.98$ degrees to $-1{\pm}1.68$ degrees with the hallux pronational rotatory angle respectively from $24.8{\pm}7.64$ degrees to $4.7{\pm}4.22$ degrees. Conclusions: After the metatarsal osteotomy for the treatment of the hallux valgus with the pronation of great toe, derotational closing wedge Akin osteotomy can give us a belief that it can correct the hallux primus valgus angle and hallux pronational rotatory angle also and it can be a helpful method for minimizing the recurrence rate of the hallux valgus deformity.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.20
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• pp.115-121
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• 1975

To achieve self-sufficiency in good production, cotton should be grown after barley in the southern part of Korea. But, this cropping system reduces cotton yields and fiber qualities in the current leading cotton varieties because of the short frost-free growth period. Ethrel-treated plots shortened the time to open boll by about 20days, increased the percentage of open bolls before the first frost from 38% to 93% and increased yield by 15-38%. There are not significant differences in staple length, tensile strength of the fiber, single bollweight, 100 seeds weight and germination percentage of the seeds between Ethrel-treated and untreated plots. Ethrel should be recommended to the farmers growing cotton after barley harvest.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.2
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• pp.173-178
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• 2006

Anthocyanin in blackish purple rice is composed of cyanidin, peonidin, malvidin, pelargonidin and delphinidin flavylium ion and their glucosides, which shows antioxidant activity similar to a-tocoperol. It has been demonstrated that cyanidin-3-glucoside(C3G) of anthocyanin has a high-potency antioxidant activity, and is a prominent in anticancer and antithrombotic activity. In analysis of content of anthocyanin from the genetic source of blackish purple rice, the level of C3G was approximately 80% of total contents of anthocyanins, and showed the highest content in Heugjinjubyeo, of which contains an amount of 500 mg by weight of 100g brown rice in comparison that most of varieties has less than 50mg by weight of 100g brown rice. We found that C3G pigment in blackish purple rice was considerably affected by cultural season, cultivation area, ripening temperature, and weather condition, etc. as well as genetic properties. In cross combination between Heugjinjubyeo and Suwon425, intermediate parent $F_9$ generation which was three times higher or more in C3G content than that of Heugjinjubyeo was bred, of which it contained an amount of 1678 mg by weight of 100g brown rice, and we called it 'C3GHi' Rice. And, we found that the C3GHi rice was more excellent than that of the existing Heugjinjubyeo in anticancer and antithrombotic activity. Methanol extract from Heugjinjubyeo was fractionated by organic solvents in order of n-hexane, $CH_{2}Cl_2$ and n-BuOH, and then oryzafuran, quercetin, vanillic acid and protocatechuic acid and their structures from the n-BuOH fraction were ascertained. Oryzafuran of these compounds was a natural compound found firstly in nature. Quercetin and protocatechuic acid besides new compound oryzafuran showed excellent antioxidant ability to vitamin C. These results suggest that blackish purple rice has very high value as a source of various functional food as well as staple food.

• Journal of the Korean Society of Clothing and Textiles
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• v.39 no.6
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• pp.877-884
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• 2015

Polytrimethylene Terephthalate (PTT) is an eco-fiber with good elastic properties; however, it requires more detailed studies related to spinnability according to blending of various kinds of fibers. The evolution of spinning technology was focused on improved productivity with good quality; in addition, air vortex spinning was recently invented and applied on the spinning factory as the facility with good productivity and quality. More detail spinning technology according to the blending of various kinds of fibers on the air vortex spinning system is required to obtain good quality yarns for high emotional fabrics. In this paper, the physical properties of air vortex, compact and ring staple yarns using PTT/wool/modal blend fibers were investigated with yarn structure to promote high functional PTT that includes fabrics for high emotional garments. Unevenness of air vortex yarns was higher than those of compact and ring yarns; in addition, imperfections were greater than those of compact and ring yarns, which was attributed to a fascinated vortex yarn structure. Tenacity and breaking strain of air vortex yarns were lower than those of compact and ring yarns, caused by higher unevenness and more imperfections of air vortex yarns compared to compact and ring yarns. Vortex yarns showed the highest initial modulus and ring yarns showed the lowest ones which results in a stiff tactile feeling of air vortex yarns in regards to the initial modulus of yarns. Dry and wet thermal shrinkages of air vortex yarns were lower than ring yarns. Good shape retention of vortex yarns was estimated due to low thermal shrinkage.

• Journal of the Korean Society of Food Culture
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• v.14 no.4
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• pp.305-317
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• 1999

An attempt was made to provide valuable information to improve service quality and customer satisfaction for in-flight catering service. The customers' demographic characteristics that impact on service quality and customer satisfaction were examined for a group of customer. 474 customers who have been used the airplane within 1 year were participated in this study. Statistical analysis was performed using SAS software program (version 6.01) for descriptive analysis, factor analysis, t-test and ANOVA. The results of the study can be summarized as follows: 1. Service Quality in In-flight catering was assessed on the basis of 18 service quality attributes and 5 dimensions derived from a factor analysis. After comparing customers' perception to customers' expectation regarding in-flight service quality, the quality of dimensions for 'meals', and 'sanitation' were not showed any significant differences. However, the expectation for dimensions of 'diversity of menu', 'providing information', and 'the degree of concern to the customers' were rated significantly higher than the perception for those. 2. Among the demographic variables, age and gender had highly influences on the customers' expectation and perception regarding service quality and customer satisfaction. 3. The korean food that the customers wanted to have for in-flight meals was investigated. Among the kinds of gruel(jook), abalone gruel(jeonbok-jook), pumpkin gruel(hobak-jook), and pine-nut gruel(jat-jook) were chosen to have for in-flight korean meals. It was rated that the preferences for beef soup(sogogikook), hot spicy beef soup(youkgaejang), brown sea-weed soup(miyoukkook) were higher than others in soup group. The preferences for boiled rice with assorted mixture(bibimbab) showed the highest and beef and rice soup(seoleongtang), boiled rice with four the staple cereals(ogogbab) were preferred higher than the others in main dish group. Bulgogi was rated the most popular dish. Korean style punch with omiza(whachae), sweet rice dish(yaksik) and fried glutinous rice cake(gangjeong)showed high preferences in dissert.

• Journal of Korean Medical classics
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• v.31 no.1
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• pp.15-28
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• 2018

Objectives : This study first acknowledges that cough, which is a light symptom, can act as a link that leads to more serious disease. With this acknowledgement, the study ponders upon how the people of the past, before the introduction of western medicine, attempted to cure the first sign of cough and how to stop it from developing. Methods : China's Eumsunjungyo and Sikgamboncho, and Chosun's Singnyochanyo and Donguibogam are used mainly to analyze the food cure that were used in relation to sea water, and to discover what types of ingredients and preparation forms were used, how they were taken, what types of food cure there were, and how they were used. Results : There was no ingredient used commonly in all of the four literatures. Eumsunjungyo utilized ingredients related to lamb. Singnyochanyo and Donguibogam were both used in Chosun, but some similarities with the Chinese literatures were discovered in terms of food cure since they were put together with their Chinese counterparts as references. Ingredients that were used commonly in two or more of the literatures were ginger, taoren, xingren, honey, pear, liyu, and pig lung. Conclusions : Some staple folk remedies that later becamce cultural cuisines included drinking the water from boiling pear and honey and boiling and eating pears with peppers stuck in them. The eating of ginger together with korean traditional taffy have taken its own form and became saenggang jeonggwa and pyeongang. The oriental food cure method has been continuing among the folk people in the form of traditional food with the food philosophy of edible homologous as its basis.

• Journal of Nutrition and Health
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• v.17 no.1
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• pp.10-19
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• 1984

The Purpose of this study was to investigate the food preferences of college students of Korea. The survey was conducted on november, 1981 through the questionnaires. The subjects were 1184 male and 1241 female students of 9 universities. The results obtained were summarized as follows : 1) Preferences of staple foods : Cooked rice was preferred most by the subjects. Male liked rice more than female, whereas female liked bread and noodle more than male. Among the different kinds of rice, bread, and noodles, the following food items were favored by the subjects. (plain rice, red bean rice and soybean rice ; salad bread and vegetable bread ; Nangmyun and Bibim Kooksu). The foods not preferred were barley rice, instant noodle and soybean milk noodle. 2) Preference of side - dishes : Among the kinds of side - dishes by different preparation methods, stews were the most favored and the next favored were soups by the subiecls whereas female showed lower preference of soups than male subjects Most disliked kinds of side-dishes were changachi and moochim. For example, side-dishes which showed higher preference in each preparation method were stew (Kimchi stew and Soybean paste stew), soup (Beef soup and Seaweed soup), kimchi (Korean cabbage Kimchi), Bockeum (Sauted beef and Sauted Kimchil, cheon(Beef Cheon, fish Cheon), Kui(broiled saury and broiled yellow tail runner), Chorim(braised cuttle fish and braised fish cake), Namul(sliced radish, cucumber, and spinachi), and Changachi (dried radish). The side-dishes which showed lower preference were Alaskan pollack soup, soybean curd residue stew, cabbage Kimchi, liver Cheon, sauted liver, hairtail Chorim, radish rootNamul, and dried radish root Changachi. 3) Preferences of snacks. Fruits apple, peach, pear) were the most preferred snacks by the subjects. Male preferred ginsang tea whereas famale preferred coffee. Both bate and female subjects showed higher preference of milk and lower preference of sweets. 4) Preference of one-dish meals : No one dish meal were disliked by the subjects. Male liked Bockeum-Bab more than female, and female liked Mandukuk more than male subjects.

• Korean Journal of Human Ecology
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• v.4 no.2
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• pp.94-109
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• 2001

The purpose of this study was to explore dietary attitude among middle school students by sex. The subjects were collected from 211 boy students and 198 girl students in the city of Kunsan, Jeonbuk province. The mean age of the subjects was 13.7 years old. The average score of food habit was 4.61 $\pm$ 1.92. The average score of food habit of boy students was higher than the score of girl students. The correlations between the score of food habit and father's education level. family income, and nutritional supplements were positive. The correlation between the scores of the nutrition knowledge and father's education level was also positive. On the other hand the mother's occupation did not have any influence on the scores of food habits and the scores of the nutrition knowledge. As a staple food, cooked rice was preferred on boy and girl students at breakfast(82.7%) and supper(94.3%). The preference of snacks was fruit and fruit juice. The reason of skipping breakfast was the lack of time and no appetite, and skipping lunch was due to no appetite. Lastly the main reason of skipping supper was playing computer on boys. on the other hand no appetite and weight control on girls. In order to improve the nutritional status of the middle school students, they must establish good food habits by eating three regular meals per day and balancing their diet. Also they should be notified that severe weight control is very harmful for health. This study indicate that nutrition education and correct information for body image. balanced diet. regularity of meals and food selection are required for middle school students at both school and home.

• Korean Journal of Agricultural Science
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• v.32 no.2
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• pp.107-126
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• 2005

The most limited production resource in Korea is land. During the period from 1995 to 2002, annual farm land area of 17,600ha have been converted to urban and industrial land. The self-sufficiency rate of rice, Korean staple food, is expected to be decreased from 97.5% in 2003 to 60-70% in 2020. Under such conditions, this study is aimed at first identifying multi-functional benefits of the reclamation projects such as agricultural production, industrial water supply, urban land supply, transportation effects, sightseeing effects and environmental values with and without the projects. To carry out the objectives, three existing tideland reclamation projects such as Daeho, Kumgang and Yongsangang irrigation project stage II were evaluated and Saemangeum tideland reclamation project which was jointly revaluated by environmental NGO and Govn't appointed specialists in 2000 was reviewed. According to this study results, tide land reclamation projects were showed financially and economically feasible and environmentally sustainable. The joint cost like estuary dam should be allocated based on the multi-functional benefits of the projects. To allocate the joint cost, legal and institutional improvement should adapt the joint cost allocation method as the specific cost-remaining benefit method. Korea has more than 402,000 ha of tidal flat of which 76,396ha have been reclaimed in 2003. To meet food security and to cope with shortage of land, phil-environmental reclamation projects should be continuously implemented and necessary tidal flats for protecting environmental ecosystem should be remained according to the detail survey results of reclaimable resources.

• Journal of the Korean Home Economics Association
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• v.19 no.3
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• pp.47-61
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• 1981

The Siuejunsuh is a book of Korean woman's life in the Yi-dynasty which published late in 18 century by unknown author. I have studied the food habits of the Yi-dynasty that wrote in siuejunsuh as following. The staple foods ae Bab (boiled cooked rice) 2, Juk(gruel) 6, Mieum(thin rice gruel) 3, Uee (liquid) 1, D'ockguk 2, Mandu3 Kinds I this book. the side dishes are Guk(soup) 24, Jochi 7, jungol 2, J'im 16, Sinsollo 1, Bockuem 5, Sun 6, Gui 16, Jock 10, jon 12, jorim 7, Namul 14, Sangchae 4, Hyae 17, Joban 2, Nooruemi 1, Sooranpoached egg) 2, Sondae 2, jockpyun 1, Choe 1, Muchim 11, Pyunuk 2, Jockgall 6, Po 9, Ssam 4, Jup 1, Jangaji 27, Kimchi 20, and other 27 Kinds. the desserts are D'ock 41, jabgwa 52, Beverages 17 kinds. the alcohol and frutie liquor are 18 kinds. The seasonings are soybean sauce, Jinjang, red peper bean paste, Zupjang, Dampukjang, Chunggukjang, honey, vinegar, mustard, Yunzup etc. Storage foods are vegetables,fruits and beans etc. There are 62 kinds of table ware and cooking kitchen utensiles, but many of them came to usefulness. 16 kinds of measuring unit are very non-scientific because that is not by weight but by bulk or volume. Thee are many food making terms which are 179 kinds of prepared cooking term, 22 kinds of cutting term and 16 kinds of boiling term. And 20 kinds of expression of taste can be seen in this book. Food serving methods are D'ockiserving method, fruits and dried food serving methode in chanhap (food packed in a nest of boxes) Guksoo serving method, Jock serving method, fruits serving method, Seup serving method etc. Table setting methods ae 9 sets of dinner, 7 sets of dinner, 5 sets of dinner, side table setting, liquor table setting, Sinsollo table setting, food's dab table setting etc.