• 한국식생활문화학회지
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• 제19권6호
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• pp.701-709
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• 2004

The purpose of this study was to investigate Chinese university students' in Shanghai perception for Korean Kimchi. The results were as follows : A questionaire was examined on male 139(49.5%) and female 142(50.5%) college students of residing in Shanghai. Nationality of Kimchi answered Korea 75% of ail the participants, and have eaten Kimchi was 60.9%. Male purchsed commercial Kimchi 42.2% and female restaurant 46.3a(p< .01). The first answered 'it was taste' 51.6% when commercial Kimchi purchsed, and packing size of commercial Kimchi was 200g 56.9%. Among the intake experience have eaten Kimchi was the highest Baechu Kimchi 77.8%, Mu Kimchi 58.5% and Oi Kimchi 35.7%, also preference of Kimchi was Baechu Kimchi 49.7%, Mu Kimchi 26.9% and Oi Kimchi 13.8% in order. After have eaten Kimchi answered good 54.5%(p< .01), Kimchi liked reason were the highest 'refreshing taste' 39.7%, unliked were odor(of garlic, ginger and anchovy juice, etc) and too spicy in order Improvement on consumption extention of Kimchi answered 'not too hot' 30.4%, 'not too salty' 28.6% and 'not over-riped' 21.7%. Perception for Kimchi answered the highest mean 3.51'Kimchi can be preserved for a long time' (p< .05) and 'Kimchi is a good side dish with cooked rice'.

• 한국식생활문화학회지
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• 제20권6호
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• pp.754-760
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• 2005

The purpose of this study was to investigate Chinese university students' in Beijing perception for Korean Kimchi. The results were as follows: A questionnaire was examined on male 145 (45.7%) and female 172 (54.3%) college students of residing in Beijing. Nationality of Kimchi answered Korea 83.3% of all the participants, and have eaten Kimchi was 59.0%. Male purchased commercial Kimchi 39.7%, and female restaurant 44.9% (p< .05). The first answered 'it was taste' 52.1% when commercial Kimchi purchased, and packing size of commercial Kimchi was 50g 50.0%. Among the intake experience have eaten Kimchi was the highest Baechu Kimchi 79.1%, Mu Kimchi 68.4% and Oi Kimchi 63.6%, also preference of Kimchi was Baechu Kimchi 44.3%, Mu Kimchi 29.3% and Oi Kimchi 19.2% in order. After have eaten Kimchi answered good 64.6% (p< .05), Kimchi liked reason were the highest 'refreshing taste' 42.4%, unliked were 'oder (of garlic, ginger and anchovy juice, etc)' and 'too spicy' 33.3%, respectively. Improvement on consumption extention of Kimchi answered 'not too salty' 30.2%, 'not too hot' 28.5% and 'not too strong seasoning' 22.7%. Perception for Kimchi answered the highest mean (3.95) 'Kimchi is a good side dish with cooked rice'.

• Asian-Australasian Journal of Animal Sciences
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• 제16권5호
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• pp.702-705
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• 2003

Forest by-product silage (FPS) comprised of foliage, shrubs, and wild grasses was prepared to examine feeding value as sole roughage source for spotted (sika) deer. This diet was compared with imported oak leaf hay (OLH) and a commercial mixed ration (CMR) in digestion balance trials with spotted deer. Dry matter intake was highest (p<0.05) on the OLH, whereas intakes of the FPS and CMR were similar (p>0.05). Digestibility of dry matter was highest (p<0.05) for CMR. Digestibility of crude protein was highest in CMR and lowest in OLH and there were significant differences (p<0.05) among diets. Average daily gain, digestible dry matter intake and digestibility of crude fiber did not differ significantly among diets. Nitrogen intake, urinary and digestible nitrogen were highest (p<0.05) in CMR. However, nitrogen retention was not significantly different. Consequently, FPS is a good roughage source for deer having high digestibility, dry matter intake and availability of nitrogen.

• 한국버섯학회지
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• 제17권3호
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• pp.107-112
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• 2019

상황버섯 균사체 추출물을 이용한 건강 기능성 소재로 개발하기 위하여 수행한 연구는 다음과 같다. 수집균주 8종 가운데 균사생장과 항산화활성이 우수한 장수상황과 GMPL48007을 선발하였다. 장수상황은 폴리페놀 함량(20.5mg/g)과 환원력이 1.307로 우수하였고, GMPL48007 균주는 DPPH 라디컬 소거능이 89.4%로 우수하였다. 곡물재료별 추출수율은 통밀배지에서 장수와 GMPL이 각각 6.2%, 8.2%로 우수하였고, 베타글루칸 함량은 GMPL48007 균주를 통밀배지에서 배양시에 가장 높은 함량을 보였다.

• 한국산학기술학회논문지
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• 제16권9호
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• pp.5859-5864
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• 2015

본 연구는 농촌진흥청에서 기술시범사업으로 추진하고 있는 마늘주아재배 기술 사업에 대하여 농업경영체의 신기술 수용에 대한 태도, 신기술의 타당성 분석, 기술도입 전후의 경영효과를 분석하는데 그 목적이 있다. 마늘주아재배 농가들은 농업 신기술에 대한 요인들 중 기술만족도(4.30)가 가장 높았으며, 그 다음 새로운 것을 적극적으로 선호하고자 하는 혁신성(4.21) 순으로 나타났다. 반면에 신기술에 대한 위험에 대해서는 관대한 것으로 나타났다. 한편, BMO 모델을 이용하여 마늘 주아재배 기술 사업에 대한 타당성을 평가한 결과에 따르면, 사업 매력도와 적사도가 각각 44점, 45점으로 사업 성공률이 80%이상으로 높았다. 마늘주아 재배기술의 도입 전후의 경영성과 분석에서도 이 사업 참여 농가들은 신기술을 도입 한 후 종구비 절감(43%) 및 수량증가(28%) 등 전반적으로 경영이 개선된 것으로 나타났다.

• 대한지역사회영양학회지
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• 제6권3호
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• pp.306-316
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• 2001

This study investigated the correlations between nutrient intake and dietary attitudes in Korean school dietitians. A total of 493 school dietitians working in the Kangwon and Kyungnam areas participated in this study. The subjects were classified as the good group(33.5%), fair group(36.9%) and bad group(29.6%) based on dietary attitude score. The results were as follows. The average intake of energy, calcium, and iron were lower than the Korean RDA and average CPF ratio of energy intake was 64 : 17 : 19. The percent RDAs of nutrient intake of energy, calcium, iron and vitamin B$_1$were lower in the bad group than those in the fair group and good groups(p < 0.001). The mean adequacy ratio(MAR), an index of overall dietary quality, were different among the three groups(p < 0.001), the highest was 0.96 in the good group, the lowest was 0.88 in the bad group. The index of nutritional quality(INQ) was significantly higher in the good group than the other groups. The nutrient intakes were positively correlated with dietary attitudes(p < 0.01). The nutrient intakes, INQ, NAR and MAR were significantly increased as the dietary attitude score increased.

• 한국의류산업학회지
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• 제16권4호
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• pp.604-613
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• 2014

The purposes of this study were to classify respondents by their fashion lifestyle and to investigate the differences in cognition, attitude and purchasing experience of SPA brands among fashion lifestyle groups. The convenience sample was drawn from females between the ages of 20 and 39 who lived in Daegu and Gyeongbuk regions from November $1^{st}$ and $15^{th}$ 2012. Descriptive statistics, cluster analysis, ANOVA, Tukey test, and ${\chi}^2$ test were applied to analyze data from 255 respondents. Four clusters (fashion-oriented group, fashion indifferent group, conservative individuality-oriented group, conservative practicality-oriented group) were developed by 16 fashion lifestyle items. The attitude toward SPA brand was classified by six factors(fashionability/variety, good location, good quality, diverse promotions, low price, limited number of merchandise, sales person's information). There were significant differences in cognition, five attitude factors (fashionability/variety, good location, good quality, low price, limited number of merchandise) and purchasing experience of SPA brands among types of fashion lifestyle. While the fashion-oriented group had the highest scores of cognition, attitude and purchasing experience of SPA brands, the fashion indifferent group or the conservative practicality-oriented group had the lowest scores. There were significant differences in age and marital status among the four groups while there were no significant differences in marital status, family monthly income, and job.

• 한국조리학회지
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• 제14권1호
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• pp.161-169
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• 2008

This study was performed to find out the quality characteristics of rice noodles by addition of red ginseng(0, 2, 6, 10%). The quality characteristics of the sample were estimated in terms of general composition, growth of microorganism and sensory evaluation. The results from this study were as follows. The protein, lipid and ash contents did not show significant difference in any of the groups. In dry rice noodles, moisture content significantly decreased in red ginseng groups but, in half-cooked rice noodles, moisture content significantly increased in 6 % and 10% red ginseng added groups(p<0.05). The microbial count showed less growth in red ginseng added groups after 3 months(p<0.05). According to sensory evaluation, surface color proved very good in the 10% red ginseng added group among the training panel while very good in the 2% red ginseng added group among consumers. Flavor was good in red ginseng added groups(p<0.05). Taste was very good in the 3% red ginseng added group. Appearance and overall quality were highest in the 2% and 6% red ginseng added groups(p<0.05). Therefore, rice noodles containing 2% or 6% red ginseng were most preferable and safe during 5 months and 6 days in dry and half-cooked noodles respectively.

• Asian-Australasian Journal of Animal Sciences
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• 제23권10호
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• pp.1380-1385
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• 2010

Buffalo meat patties with two fat levels, F1 (15% added fat) and F2 (5% added fat and 3% tapioca starch), were cooked in a pre-heated hot air oven (HO) at $175{\pm}2^{\circ}C$ for 15 min, in a microwave oven (MO) for 70 sec and by pressure cooking (PC) at 15 psi pressure for 10 min. and compared for physico-chemical, processing, sensory and microbiological quality attributes. F2 had significantly (p<0.05) higher value for the moisture and moisture protein ratio than F1. However, MO and PC patties had significantly (p<0.05) higher moisture content than HO-cooked buffalo meat patties irrespective of fat content. Highest fat percentage was in MO patties while the minimum was in PC patties. Moisture and fat retention and cooking yield were highest in MO patties irrespective of added fat content in the formulation. Cooking yield and dimensional parameters were better maintained in F2 than F1. Sensory scores viz. appearance and color, flavour, juiciness and texture for HO patties were better than other cooking methods. Sensory panelists rated overall acceptability of HO patties very good to excellent, whereas PC and MO patties were rated as good to very good irrespective of fat content. Microbiological quality was comparable in both groups irrespective of cooking methods used.

• 한국염색가공학회지
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• 제25권3호
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• pp.194-205
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• 2013

In this study, we report dyeing properties and functionality of cotton and silk fabrics dyed with methanol extract from Juniperus chinensis heartwood. Non-aqueous dye of Juniperus chinensis heartwood extracted with methanol was expressed reddish color. It showed relatively good affinity to silk than cotton. Dye uptake of cotton and silk continued to increase according to the increase of the dye concentration. Cotton was not affected by the dyeing temperature and time, however, dye uptake of silk was increased as the dyeing time and temperature were increased. Dye uptake of cotton and silk were the highest at pH 8 and pH 6 respectively. Dyed fabrics showed various colors depending on mordant types and mordant concentration. Washing, light and perspiration fastness were not good. However, rubbing and dry cleaning fastness showed relatively good grade. Dyed fabrics of ultraviolet-cut ability and deodorant ability were improved. Also, dyed fabrics showed very good antimicrobial abilities of 99.9%.