• 한국식품영양학회지
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• 제28권5호
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• pp.782-793
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• 2015

The purpose of this study is the examination of stress levels and the eating habits that are affected by stress, and the provision of basic nutritional education data for the improvement of the eating habits of students who have experienced stress-related nutritional problems. Using the BEPSI-K instruments, a questionnaire survey was administered to 327 student subjects (166 male and 161 female) in the areas of Seoul and Gangwon province. The subjects were classified into 3 groups (low-stress, medium-stress and high-stress), and 59 students (18%) belonged the high-stress group. The BMI readings of the Gangwon province students are significantly higher than those of the Seoul students. The survey results show that the lunch frequency and vegetable intake levels are lower in the high-stress group, whereas the intakes of hot spicy food is higher in this group; they also show that Gangwon province students had eating habits that are relatively undesirable compared with the Seoul students. There are significant differences between the Seoul students and Gangwon porvince students regarding residence type, household economic level, types of leisure activities and level of some stresses. The Gangwon province students ate occasionally breakfast, lunch and snacks, but their midnight snack consumption is relatively frequent compared with the Seoul students. The results of the survey indicate that the BEPSI-K score has a negative correlation with the following variables : sleeping time, economic level of household, degrees of satisfaction regarding appearance and academic achievements, lunch frequency and vegetable intakes. Desirable eating habits are essential for the maintenance of a favorable health status and for the stress-management of university students who need to be a healthy members of society in the near future. To facilitate the formation of desirable eating habits among university students, community-based nutritional assistance and appropriate nutritional education programs should be considered necessary.

• Journal of Electrical Engineering and Technology
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• 제11권1호
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• pp.184-191
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• 2016

In recent years, there are a number of studies that have been carried out to explore the alternative for Mineral Oil (MO) as dielectric insulating fluid in transformers due to the increasing tight regulation on safety and environment. Vegetable oils have been identified as suitable candidate since it is biodegradable, non-toxic and high flash/fire points which ensure more in-service safety. Among the types of vegetable oils considered for transformers application are Palm Oil (PO) and Coconut Oil (CO). This paper presents an experimental study on the lightning breakdown voltages of PO and CO under non-uniform electric field based on needle-sphere electrodes configuration at 3 small gap distances. The type of PO used in this study is Refined Bleached and Deodorized Palm Oil (RBDPO) Olein. The main focus of this study is to examine the lightning breakdown performance of RBDPO and CO under different test conditions and assess its suitability as dielectric insulating fluid in transformers. The effect of voltage polarities (positive and negative) and testing methods (rising-voltage, up-and-down and multiple-voltage) were investigated. The data obtained from all tests were analysed by Weibull distribution in order to determine the withstand voltages for each type of oils. It was found that the breakdown voltages of RBDPO and CO are comparable with MO under positive lightning impulse. Under negative lightning impulse, the breakdown voltage of MO is slightly higher than RBDPO and CO. There is no significant effect of testing methods and voltage polarities on lightning breakdown voltages of RBDPO and CO. Based on the statistical analysis, it is found that the breakdown voltages of RBDPO and CO at 1% probability are slightly lower than MO.

• 한국식품영양과학회지
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• 제28권6호
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• pp.1201-1207
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• 1999

To utilize the leaves of broccoli, the shape of which was similar with that of kale leaves, as a vegetable juice, the extracts from two types of vegetable leaves were subjected to the analyses of proximate com ponents, volatile sulfur compounds, vitamin C and minerals. The sensory evaluation of the juices, prepared from kale and broccoli leaves, were performed by duo trio test and scoring test. Among eight varieties of broccoli, four varieties('Pilgrim', 'Greenbelt', 'Salinas' and 'Shasta')were not significantly different from kale(p<0.05), based on the duo trio sensory test. Sulfur and nitrogen compounds present in the dichloromethane extracts of kale and broccoli leaves 'Pilgrim' were identified as 3 butenyl, allyl, butyl and 4 methylsulfinylbutyl isothiocyanate(sulforaphane), 4,5 epithiovalero, 4,5 epithio 3 hydroxyvalero, benzenepropane, 3 hydroxy 4 propene, 4 methylthio butane, 3 hydroxy 3 phenylpropane, 5 methy lsulfinylpentane, 4 methoxyphenyl 3 hydroxypropane nitrile and dimethyl trisulfide by GC/MSD analysis. Proximate components were observed to be relatively similar between kale and broccoli leaves. Vitamin C and sugar content were higher in broccoli leaves(125∼180mg% and 8∼12°Brix) than in kale(101mg% and 7oBrix). In mineral analysis by AA and ICP Mass, 'Pilgrim' showed a higher content of K, Fe, Mn, Zn and Se. In separate experiment, sensory scores of bitter taste and astringent taste were lower and scores of over all taste and over all acceptability, higher in broccoli('1243') juice than those in kale juice.

• 동아시아식생활학회지
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• 제17권5호
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• pp.671-677
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• 2007

This study examined the relationship between chlorophyll(Chl) and ascorbic acid(ASA) as an index of freshness for vegetables, when the general consumers purchase several kinds of vegetables at the market. The leaves and fruits of several types of vegetables were divided into top, middle, and basal sections. Chl was determined by a spectrophotometer, and ASA was analyzed by high-performance liquid chromatography. For the vegetable sections, we found that Chl and ASA levels were highest in the top sections, followed by the middle, and were lowest in the basal portions. For the relationship between Chl and ASA in vegetables, there were seven classifications including high Chl(above 80mg/100g of fresh weight) and high ASA(above 80 mg/100 g of fresh weight) for mallow, and kail; the second group had high Chl and low ASA(below 80 mg), such as in spinach, burdock, and perilla leaves; the third group contained medium Chl($40{\sim}80mg$) and medium ASA($40{\sim}80mg$) levels, such as for gonddalbee, angelica, pumpkin leaf and coriander; the fourth group had medium Chl and low ASA levels, as in crown daisy and lettuce; the fifth group contained low Chl(below 40 mg) and high ASA, such as in hot peppers and parsley; the sixth group had low Chl and medium ASA levels, and included broccoli, pak choi, and sweet peppers; finally the seventh group contained low Chl and low ASA levels, as in dropwort, young radishes, shallots, cucumbers and swiss chard.

• 동아시아식생활학회지
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• 제7권2호
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• pp.199-210
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• 1997

The purpose of this study was to investigate the mutual relationship between food preference and nutrient intake status of high school students, based on the their personal characters which are sex, age, family type, number of family, mother's age, occupation, and school career. 439 students were selected with random stratified cluster sampling method. The study used a self-administrated questionnaire and 24-hour recall method for 5 days as instrument tools. Statistical methods applied to analyze the data were frequency, percent, Willcoxon Rank-sum test, Kruskal-Wallis test, ${x^2}-test$ by contingence table, and Spearman's correlation coefficient in non parametric statistical methods. Some of interesting results are as follows : 1. The correlation between sex and the set of characters of mother's age, school career and income is highly significant. However there is no any significant difference on the kinds of job and the types of family. 2. The relation between the preference of main dishes and the nutrient intake show a significant difference except to the noodles. This marks that preference of main dishes shows a direct proportion with the nutrient intakes except for the fat, vitamin A, vitamin C. 3. The preference of animal food marks a direct proportion with the nutrients such as energy, protein, fat, fiber, phosphorus, iron, vitamin $B_{1}$, vitamin $B_{2}$, and niacin 4. The preference of vegetable food gives some influence on the nutrient intake but the preference of soup is insignificant, the preference of Kimchi is in reverse proportion, and the preference of vegetable marks a direct proportion with the nutrient intake. 5. The preference of snacks marks a direct proportion with all kinds of nutrients intake except for the vitamin A, and vitamin C.

• 원예과학기술지
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• 제33권1호
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• pp.133-142
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• 2015

This study aimed to identify the exercise intensity associated with four common physical activities for adults (running, skipping rope, walking, and muscle strength exercises) and two horticultural activities (creating a vegetable bed and garden maintenance). For this experiment, 19 males (mean age: $25.8{\pm}2.3$ years) randomly participated in the activities at a glasshouse at Konkuk University. Each of the six activities lasted for 5 minutes; the subjects rested for 5 minutes during intervals between the activities. A portable metabolic analyzer was used to store the oxygen and energy consumption values obtained upon measurement of each activity. In addition, a wireless heart rate monitor was used to measure the subjects' heart rate. According to the results, the four types of physical activities and two horticultural activities carried out by the subjects are moderate- to high-intensity activities [i.e., $3.8{\pm}0.9$ to $9.9{\pm}2.1$ metabolic equivalents (METs)]. Running ($9.9{\pm}2.1$ METs) and skipping rope ($8.8{\pm}2.2$ METs) were categorized as high-intensity physical activities, whereas creating a vegetable bed ($5.0{\pm}1.2$ METs), walking ($4.9{\pm}0.8$ METs), muscle strength exercises ($4.5{\pm}1.3$ METs), and garden maintenance ($3.8{\pm}0.9$ METs) were classified as moderate-intensity physical activities. The exercise intensities of horticultural activities in this study were similar to those of walking and muscle strength exercises. Therefore, participating in these horticultural activities is expected to garner health benefits similar to those reaped from the physical activities described in the current study.

• 한국식품위생안전성학회지
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• 제32권6호
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• pp.500-506
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• 2017

본 연구는 자가제조퇴비를 사용하는 유기농가와 관행농가로 구분하여 생산되는 배추와 토양의 위생지표세균(Aerobic plate count, coliform count, yeast & mold)과 식중독발병 가능성이 있는 유해미생물(Staphylococcus aureus, Environmental listeria, Bacillus cereus)의 밀도를 분석하였다. 그 결과, 토양과 식물체 모두 식품에서 위해균 허용한계치인 5.0 Log CFU/g 이하로 검출되었다. 또한 토양에서 위해균 검출량과 식물체 표면의 위해균 검출량간의 상관 관계를 분석한 결과 정의 상관관계에 있었다. 또한 토양과 식물의 중금속 오염도를 조사한 결과 검출되지 않거나 허용한계치 이하로 검출되었다.

• Journal of Animal Science and Technology
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• 제62권6호
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• pp.922-932
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• 2020

Previous research has indicated that radish powder could be a suitable replacement for chemical nitrite sources in alternatively cured meat products. However, the effects of radish powder level on the physicochemical properties of cured meat have not been systematically studied. In this study, we aimed to investigate the effects of varying concentrations of radish powder and incubation time on the physicochemical properties and cured meat pigments of alternatively cured meat products. We divided our experimental setup into seven groups with different radish powder concentrations and incubation times: control (0.01% sodium nitrite), treatment 1 (0.15% radish powder and 2 h incubation), treatment 2 (0.15% radish powder and 4 h incubation), treatment 3 (0.30% radish powder and 2 h incubation), treatment 4 (0.30% radish powder and 4 h incubation), treatment 5 (0.30% celery powder and 2 h incubation), and treatment 6 (0.30% celery powder and 4 h incubation). The cooking yield, CIE a* values (redness), and total pigment levels were not significantly different (p > 0.05) between any of the alternatively cured treatments and the control. However, when 0.30% radish powder or celery powder was added to the products, the CIE b* values increased significantly (p < 0.05) with incubation time. At the same vegetable concentration, the nitrite content, nitrosyl hemochrome, and curing efficiency also increased significantly (p < 0.05) as the incubation time increased from 2 to 4 h, regardless of the types of vegetable powder. Among the meat products cured with radish powder, treatment 4 showed the highest increase in residual nitrite content, nitrosyl hemochrome content, and curing efficiency, but showed decreased lipid oxidation. Our results suggest that increased concentrations of radish powder and longer incubation times would be more suitable for producing alternatively cured meat products comparable to traditionally cured products treated with synthetic nitrite.

• 대한전기학회:학술대회논문집
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• 대한전기학회 2004년도 하계학술대회 논문집 C
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• pp.1558-1560
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• 2004

Liquid-immersed pole transformers have utilized an insulation system consisting of natural cellulose-based materials and mineral oil for many years. If the transformers are installed with the abruptly changing load over limitation, its insulation materials are apt to unexpected aging with high temperature. Therefore we have been conscious of developing a transformer that is more thermally stable then conventional types. To measure temperature distribution in the winding of conventional and newly designed transformers, temperature sensors were installed fordirect reading of oil and conductor temperatures at transformers. And we conducted accelerating aging test for these transformers. The measuring data had made use of the design to hybrid insulation system. Also we could find the possibility of this insulation system to apply in pole mounted transformers.

• 한국전기전자재료학회논문지
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• 제19권1호
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• pp.40-45
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• 2006

Electrical insulation is one of the most important parts in a high voltage apparatus. Traditionally mineral oils and synthetic esters have been widely used as dielectric coolants for power transformers. Recently, researchers are interested in the environmentally friendly vegetable oil from the environmental viewpoint. This paper reports on the synthesis and characterization of soybean based ester oils. Two different types of soybean based transformer oils, named as methyl ester and isopropyl ester were synthesized. The synthesis of these esters was achieved by transesterification reactions between soybean oil and alcohol in the presence of catalyst. The GC and NMR spectroscopic analysis of the esters have been performed. It was observed that isopropyl ester has better thermal resistance than methyl ester by TGA. Also, two esters have a good breakdown voltage and electrical resistance.