• Korean journal of food and cookery science
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• v.13 no.1
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• pp.70-77
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• 1997

This study was performed to examine the changes in pH, viscosity, emulsion capacity, emulsion stability, and sensory characteristics during 21 day storage of soy milks prepared by the addition of the different kinds(glucose, fructose, sucrose) and concentrations (5%, 7%, 10%) of sugars. The pH values of all sugar added samples and control were 7.19∼7.40, which belong to the range of good suspension stability. The viscosity values of all sugar added samples were higher than that of control, and those of 7% and 10％ fructose added groups and 5％ sucrose added group increased during storage. While the emulsion capacity values of all sugar added samples were significantly higher than that of control, those of 7％ sugar added groups were the highest. During storage, the emulsion capacity decreased rapidly during the first 7 days, but after then decreased gradually. The emulsion stability values of all sugar added samples were higher than that of control, especially those of all fructose added samples were the highest. The emulsion stability of all sugar added samples increased during the first 7 days, but after then decreased. Sensory evaluations, the scores of sweet taste, roasted nutty taste, color, overall quality of fructose added samples were the highest. According to the above results, the emulsion capacity of 7％ sugar added samples were the highest, and emulsion stability and all sensory characteristics of fructose added samples were the best. Therefore, it was thought to be the most desirable to prepare soy milks by the addition of 7％ fructose.

• Korean Journal of Agricultural Science
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• v.44 no.3
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• pp.400-408
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• 2017

This experiment was conducted to estimate the livestock carrying capacity per unit area of Hanwoo heifer with determine the quality of the forage by evaluating the productivity and nutritive value of spring seeding oats (Avena sative L.) according to different seeding and harvesting timings. Dry matter yields were the highest at 13.62 tons per ha when oat was seeded on March 15 and harvested on June 8 (p < 0.05), while the lowest yield of 6.29 tons per ha was obtained when seeded on February 25 and harvested on May 19 (p < 0.05). The highest crude protein yield of 1.27 tons per ha (p < 0.05) was obtained when seeded on March 5 and harvested on June 8. The total digestible nutrient yield was the highest at 7.38 tons per ha when harvested on June 8, the last harvest of the experiment (p < 0.05). In the northern part of Gyeongbuk province, spring seeding oats at the beginning of March, rather than in the middle of March, showed good annual livestock carrying capacity per unit area. According to harvest timing, the plot harvested on June 8 showed the highest livestock carrying capacity with an average of 6.53 heads (p < 0.05). In conclusion, in the northern part of Gyeongbuk province in spring, it is better to seed oat early in March and to harvest early in June to increase the livestock breeding capacity, considering dry matter productivity and feed value.

• Korean Journal of Community Nutrition
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• v.7 no.2
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• pp.156-166
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• 2002

The object of this study was done to assert the dietary habits, food intake, and dietary attitudes of 332 middle school students in a small city. The subject were divided into doe groups based on weight length index (WLI). Anthropometric data showed that the mean height and weight were 169.5 $\pm 8.2 cm and 55.1 $\pm 11.5 kg in the male students and 158.9 $\pm 5.9 cm and 48.1 $\pm 7.6 kg in the female students. The mean WLIs for male and female students were 103.0 $\pm 19.7 and 96.3 $\pm 12.8, respectively. Of the male students 27.9% and of the female students 32.1% were underweight, and of the male students 28.9% and of the female students 13.0% were overweight based on WLI index. Lack of good dietary habits in the overweight group tended to be the highest, the normal group was the second highest, and the underweight group was the lowest. The regularity of eating breakfast and flood prejudice scores in the overweight group were significantly higher than those in the normal and underweight group. With respect to flood intake, the normal group tended to consume grains, yellow or green vegetables, vegetables with light color, fruits, milk, yogurt, cheese, seaweeds, fat-floods, instant floods, sweet floods, carbonated drinks, and spicy and salty floods more frequently. The underweight group tended to consume meat-ham, eggs, fish and fried, stir-fried flood more frequently In dietary attitudes, the overweight group tended to have more favorable dietary attitudes, and the normal group tended to have negative dietary attitudes. The underweight group showed more negative responses to trying to eat/drink milk, yogurt, or cheese everyday than the overweight groups. It might be suggested that more effective nutritional programs should be developed and implemented to ensure good dietary habits in middle school students, including the overweight, as well as the underweight group. Further research on the comparison of dietary characteristics is needed, with consideration of the subjects WLI.

• Journal of Fashion Business
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• v.12 no.3
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• pp.99-115
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• 2008

International exchange gets active in nations with the increase of Internet use and heading toward digital age. Thus the communication conveying image of nations effectively plays an important role in an international society. Sports events are regarded as important international exchange events and good opportunities for public relations of one's own country and taken as tools of planting good images in other nations. This study surveyed the concept and history of uniform through the documents and previous studies in order to find the aesthetic characteristics of sportswear uniform applying the image of national ensign and investigates the origin and start time in Korea of selected 6 sports items. As a result of finding the expression way of ensign image and drawing the aesthetic characteristics by analyzing the use and variation of ensign colors, the use of colors other than ensign and reflection of ensign form in collected 60 sports uniforms, this study could draw the symbolical beauty, beauty of variation and beauty of brevity. First, symbolical beauty is the aesthetic characteristics expressing uniforms by using the pattern ensign symbolizes and ensign colors themselves or enlarging a part of ensign. Second, beauty of variation is the aesthetic characteristics creating geometrical new patterns in uniform through the distortion and exaggeration of ensign shape, or transforming the colors themselves of ensign. Third, beauty of brevity is the aesthetic characteristics using other colors only as decorative factor while applying the main colors of ensign to the most part of uniform, or unifying the uniforms with only one color of ensign. As a result of survey, the proportion of the symbolical beauty was highest in summer season and beauty of brevity and beauty of variation followed and the proportion of beauty of variation was highest and the symbolical beauty and beauty of brevity followed after that in winter season. This study found the way of expressing image of one's own country in sports uniform through this article, expecting the exact recognition on sports uniform and the diversity of sports uniform design in which the images of the nation are expressed more variously.

• Fashion & Textile Research Journal
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• v.13 no.4
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• pp.614-623
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• 2011

The purpose of this study is to develop a wedding dress basic torso pattern and sleeve pattern considering good fit and aesthetic for figures of Korean brides in their 20s. For the research method, 3 women in their 20s who has the body size of ${\pm}$ S.D range of average figure and dress form suggested by 'the 5th human body measurement' of Size Korea were selected as the test group. The evaluators are 8 clothing construction majors, and the evaluation items included total 22 questions related to torso and total 10 questions related to sleeves. The evaluation was made using 5 Likert point scale. 4 prototypes for basic dress pattern were selected through the literature search. After compare analyzing design methods of prototypes, the real wedding dresses were made in the average size of women in their 20s and the dresses were tried on for the assessment. The data was analyzed using SPSS 18.0 Program to examine average, standard deviation and significant differences between basic patterns. Based on the results of the first and the second try-on assessments, a new wedding dress basic pattern with maximized strengths of compared prototypes was completed. The details of result follows. As for dress torso basic pattern, A pattern, which had the highest overall silhouette satisfaction and scores in basic pattern analysis and try-on assessments, was selected as the prototype, and a research basic pattern reflecting strengths of each basic pattern was developed. As for dress sleeve basic pattern, B pattern, which had the highest overall silhouette satisfaction and scores in basic pattern analysis and try-on assessments, was selected as the prototype, and a research basic pattern reflecting strengths of each basic pattern was developed. In this study, a wedding dress basic pattern considering good fit and aesthetic for figures of Korean brides in their 20s was suggested. It is expected that the basic pattern will be used by continuously developing dress market and ready-made wedding dress manufacturers as well as in educational institutes.

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1157-1163
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• 2017

This study, analyzed the general and minerals composition of kamut and investigated its effect on blood components in mice fed a high fat diet. The content of each general component of kamut was as follows: $11.02{\pm}0.75%$ water, $13.16{\pm}1.28%$ crude protein, $1.85{\pm}0.19%$ crude fat, and $1.97{\pm}0.13%$ ash. The leptin level was the highest in the HF group($30.00{\pm}0.00ng/mL$) when compared to the control group. There was a significant decrease of $23.65{\pm}5.54ng/mL$ in the HFK group when compared to the HF group (p<0.05). The blood LDL-cholesterol concentration was the lowest in the control group at $10.00{\pm}2.00mg/dL$. The level was highest in the HF group at $28.00{\pm}0.00mg/dL$ when compared with the other groups (p<0.05). The aspartate transaminase (AST) level was significantly higher in the HFK group ($179.33{\pm}173.88U/L$) than in the control ($61.00{\pm}12.73U/L$) and HF groups ($132.00{\pm}0.00U/L$). According to the results of this study, the consumption of kamut lowers the blood LDL-cholesterol level more than the consumption of wheat flour. Additionally, kamut contains antioxidant substances such as selenium and zinc, which are thought to contribute to vascular health and thus aid in maintaining good health. Therefore, it is necessary to develop a variety of health foods using kamut; it should be used as a functional food for the maintenance of good health.

• Korean journal of food and cookery science
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• v.17 no.2
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• pp.139-148
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• 2001

This paper is intended to find out how much the university students in the Kyung-book area recognize Korean traditional foods and what their attitudes toward the seasonal manners and customs are, and to analyze the differences according to their life styles. The average recognition of 27 kinds of Korean traditional foods is found to be 2.17 in general, 2.00 with male students and 2.34 with female students, which figures are thought to be low. The recognition of female students is significantly higher than that of male students. 94.4% of the subjects for this study wish traditional foods to be handed down. The reasons for handing them don are Korean unique culture, which is the highest (78.4%), good nutrition(7.2%) and good taste(14.5%). No student points to low price as a reason, which shows that university students think traditional foods more expensive than western foods. There is a positive correlation(p＜0.05) between the evaluations and uses of traditional foods, so those with high evaluations of them use them more. The recognition of traditional foods is positively correlated to the attitudes toward the seasonal manners and customs, monthly family income(p＜0.01) and mothers' educational levels(p＜0.05). Based on life styles, the individuality-centered type shows the highest recognition of traditional foods(2.39), while the leisure-valuing type shows the lowest(2.03). There is a significant difference between the two.

• Journal of the Korean Society of Clothing and Textiles
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• v.30 no.1 s.149
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• pp.115-124
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• 2006

Natural dyes are environmentally and human compatible. But they are not various or not fast in color. The mixed dyeing have been attempted to solve these disadventages of natural dyes. The persimmon juice dyed fabrics have brown-color and good hygienic properities however low color fastness. The onion dyeing show similar brown-color and have good color fastness caused by querectin existed in onion outer skins. Mixed dyeing was carryied out on silk fabrics using persimmion juice and onion outer skin extract in this study. The mixing method were persimmon juice dyeing and then onion dyeing(P-O), onion dyeing and then persimmon juice dyeing(O-P) and dyeing in the mixture of persimmon juice and onion outer skin extract simultaneously(P+O). The mordants were none-mordent, gallic acid after-treatment and alum after-treatment. Several persimmon juice dyed fabrics were irradiated for 2 hours before onion dyeing(PU-O). The color values of dyed silk fabrics were as follows. The persimmon juice dyed silk fabric developed to yellow-red color after 2 hours of uv irradiation. Onion dyed fabrics show similar yellow-red color after dyeing without uv irradiation. The effect of alum after-treatment on color difference were highest in onion dyeing. The dyeabilities of both P-O and O-P were higher than persimmom juice dyeing and onion dyeing. The dyeabilities of P+O was lower than persimmom juice dyeing and onion dyeing. The value of color difference of alum-treated fabric was the highest. The color difference of P-O and O-P caused from 2 to 4 hours of uv-irradiation were lower than those of persimmon juice dyed fabrics. Onion skin extract could prevent the color-change of persimmon juice dyed fabrics in mixed dyeing. The color difference of PU-O was higher than the P-O.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.390-397
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• 2010

Survey data from 654 adults (225 males, 429 females) were analyzed based on frequency, percentage, chi-square test, one-way ANOVA; and Duncan's multiple range test. The main results were based on the preference for chungkukjang_(CKJ) products using a 5-point Likert scale. According to the survey, traditional CKJ products received the highest score_(3.64) according to personal preference among all tested products. The responses to eight questions about CKJ products were also measured using a 5-point Likert scale. The question_ as to whether or not "CKJ has anticancer function" received the highest score_(4.24) while the "CKJ is good for hangover" scored the lowest. Regarding the preference for CKJ products, "good for health" (55.3%) and "unpleasant smell" (72.9%) were the most popular answers, Regarding the intention to eat CKJ food products, CKJ tofu was most often selected. Among the 11 items, CKJ tofu, CKJ steak, CKJ hamburger, CKJ ice cream; and CKJ vegetable salad were highly preferred foods. The percentage of respondents that expected "increasing" prospects for CKJ consumption was 55.2%, most likely because 76.9% of the respondents selected "healthy food". Regarding the reasons for decreasing prospects, 68.9% of the respondents chose "peculiar smell". In the same manner, 53.4% of adults replied that future quality improvement should "improve the smell".

• Journal of the Korean Society of Physical Medicine
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• v.8 no.1
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• pp.19-27
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• 2013

PURPOSE: The purpose of this study is to look into relationship between image of physiotherapist and self-esteem of physiotherapy students and desirable image of physiotherapists offer to establish basic materials. METHODS: The subjects of this study are consist of 603 students of department of Physical therapy university and college in Busan and Kim-hae. Data are collected from June 9 to July 9 in 2011 by structured questionnaires. RESULTS: The result are as follows. 1. at the physiotherapist image score, the highest score question is "Physiotherapist is specialist"(3.45) and the lowest score question is "Physiotherapist is treated samely with doctor"(2.15). 2. at the self-esteem score, the highest score question is "I think that I am at least as valuable as others"(3.37) and the lowest score question is "I can be poorly sometimes"(2.81). 3. at the static results of physiotherapist image score gap by general characteristics, there are significantly different in gender(t=2.27, p=.02), similar profession distinction(t=4.30, p=.00), major satisfaction(t=5.74, p=.00), school system (t=-2.54, p=.01). 4. at the static results of self-esteem score gap by general characteristics, there are significantly different in years (f=5.14, p=.00), gender(t=4.09, p=.00), religion(f=2.87, p=.04), similar profession distinction(t=3.97, p=.00), major satisfaction(t=4.26, p=.00). 5. at the static results of good reputation of physiotherapists increase self-esteem of physiotherapy students score question are significantly different(r=0.53, p=.00). CONCLUSION: Accordingly, these results of this study that there is a very correlation between image of physiotherapist and self-esteem of physiotherapy students. Therefore, good reputation of physiotherapists increase self-esteem of physiotherapy students.