• Korean journal of food and cookery science
• /
• v.16 no.6
• /
• pp.593-601
• /
• 2000

Seven domestic wheat cultivars, Suwon 261, Suwon 265, Eunpa, Kobun, Alchan, Olgru, and Kumgang, and a standard wheat, ASW(Australian Standard White Wheat), were compared in noodle-making properties. The ash contents of domestic wheats and flours were 0.1-0.3% higher than that of ASW. Therefore, domestic wheats required the control of ash contents during milling process. The protein contents which suggest the flour gluten content were 10.32, 11.3, and 9.57% in Suwon 261, Suwon 265, and Kumgang cultivars, respectively. Valorimeter values of Eunpa, Olgru, and Kumgang which indicate the dough formation time and stability were similar to that of ASW. Resistance rate of domestic wheats was lower than that of ASW. Maximum viscosity in Amylograph for Eunpa, Olgru, and Kumgang were in the range of 500-800BU, which were suitable for making noodles. Increase in weight and volume of Olgru noodle was negatively correlated with protein content. Turbidity was not positively correlated with weight and volume increase, but domestic cultivars except Suwon 265 and Eunpa showed a similar turbidity with ASW. The mechanical properties of wet and dry noodles were evaluated by TPA test before and after cooking. Springiness and cohesiveness of wet noodles increased by cooking, and the domestic cultivars showed higher values than ASW. Springiness and cohesiveness of dry noodle were not increased by cooking in any cultivars. Gumminess, chewiness and hardness of domestic wheat cultivars showed higher values than that of ASW. In the tensile test, wet noodles showed no difference between domestic cultivars and ASW. But dry noodles of domestic wheat cultivars showed higher values than ASW. In the color test for lightness, redness and yellowness, there were no differences between flour and dough of domestic wheat cultivars and ASW. In the sensory evaluation, Kumgang wheat cultivar was the most preferred among the wet and dry noodles of other domestic wheat cultivars and ASW. These results suggested Kumgang wheat cultivar to be a practical wheat variety for noodle-making.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.29 no.4
• /
• pp.691-700
• /
• 2000

The purpose of this study was to estimate food intakes of the long-lived elderly and to obtain the data for establishing dietary guidelines that may be recommended for the general population for the sake of longvity. The subjects of the study were 224 elderly people of age over 85 years living in Kyungpook Sung-Ju area who have no problem in daily living. The food consumption survey was carried out seasonally by the repeated 24-hr recall method for one year. The subject group for this study was composed of 58 males and 166 females, the average age being 87 years old. Food intakes of the winter were more than any other seasons. The mean daily total food intake per capita was 594.4g, 513.5 g (86.4%) from plant foods and 79.3 g(13.3%) from animal foods. The sequence of high intakes of food groups were cereals, vegetables, fruits, fishes, legumes and meats. Boiled white rice, beef soup, soybean paste soup, soybean paste stew, broiled yellow croaker, kimchi, ra myon and broiled noodles were consumed most frequently. In conclusion, the subjects consumed much more plants foods than animal foods and consumed more natural and seasonal foods than processed foods and also showed food habits of eating small meals. Dietary habits of eating small meals containing abundant amount of fresh plant foods might partially contribute to the longevity of the subjects.

• Journal of the Korean Society of Food Culture
• /
• v.9 no.2
• /
• pp.111-118
• /
• 1994

The purpose of this study was to understand dietaty culture of the Buddhist priesthood in Seoul and Kyungnam. This survey was carried out through questionnaries and the subjects were 26 temples and hermitages. The results of this study can be summarized as follow: 1. Most of the Buddhist priesthood takes meal three times for a day regularly. The substitution food was used mainly rice gruel, fruits, powder of roasted grain, kinds of cookie and confectionary, kinds of steamed dish and milk. 2. The seasoning substances were used necessarily soy sauce, soybean paste, salt and sesame, sesame oil, vegetable oil, and used rarely Jepi powder, red powder, chinese pepper and M.S.G. 3. Eating table was used chiefly for Buddhist priethood and a vistor, and tea and cookie, D'ock, noodle were used often. Event and party foods of temple were used Bibimbab, Ogokbab, Yagbab, D'ockguk, soybean of noodle. 4. Offering food to Buddha was used to Five-offered to Buddha(香, 燈, 茶, 果, 米) primarily and religious food was used scarcely. 5. Special food was used D'ock, hand made cookie and confectionaries, kinds of chinish medicine tea and pine needle tea. Injulmi and Julpyun were prepared most frequently, and used to mixed rice flour with mugwort now and then. Coating and filling powders for D'ock were used to red bean, mung bean and soy bean. Kinds of hand made cookie were Yagkwa, Kangjeong, Dasik, Jungkwa and Yangeng. Beverages were thick hot beverage, kinds of leaf tea, chilled beverage, Yaksu mixed with soy sauce and bamboo salt, kinds of chinese medicine tea, milk and milk products and pine needles tea. 6. Preserved foods were used edible mountain herbs and seaweeds in drying and frying.

• Journal of Food Hygiene and Safety
• /
• v.30 no.2
• /
• pp.189-195
• /
• 2015

To determine the contents of sodium (Na) and potassium (K) for restaurant dishes, 194 cases classified 26 kinds of restaurant dishes were collected from restaurants in Seoul and were analysed using the atomic absorption spectroscopy. Average contents of Na and K in Kimchi among restaurant dishes were highest as $554.9{\pm}155.5mg/100g$, $225.1{\pm}69.1mg/100g$, while average contents of Na and K were lowest in Seolleongtang as $24.2{\pm}5.8mg/100g$, $12.7{\pm}3.9mg/100g$ respectively. The contents between Na and K in restaurant dishes had a strong correlation of positive linear judging from 0.782 (p-value < 0.01) of the correlation coefficient. The Na/K ratio of Bulgogi was appropriate as $1.17{\pm}0.44$, while those of Udon, banquet noodles, Kalguksu were very high as shown more than 10. The contents of Na and K were examined 5 dish groups as Gook/Tang, Jjigae/Jeongol, stir-fried dish, noodle and Kimchi. Average contents of Na and K classified by dish groups were significantly difference (p-value < 0.001). Average content of Na among dish groups was highest in Kimchi as $554.9{\pm}155.5mg/100g$ followed by Jjigae/Jeongol, Gook/Tang, stir-fried dish and noodle. Similar to Na content, average content of K was highest in Kimchi as $225.1{\pm}69.1mg/100g$ followed by stir-fried dish, Jjigae/Jeongol, Gook/Tang and noodle. The ratio of Na/K by classified groups of dishes was shown as significantly difference (p-value < 0.001). Stir-fried dish was $1.18{\pm}0.44$ close to 1 followed by Kimchi, Jjigae/Jeongol, Gook/Tang, and noodle.

• The Korean Journal of Air & Space Law and Policy
• /
• v.33 no.1
• /
• pp.147-174
• /
• 2018

The air transportation industry is a field where control and interference of the state are generalized compared to other industries. However, the premise for national intervention in the air transportation industry is the determination of the nationality of the aircraft or airline company concerned. This is because it is necessary to clarify the distinction between the domestic and foreign carriers so that they can exercise airspace sovereignty. The purpose of this paper is to compare the current status and contents of Korean law and regulations on the determination of nationality with the foreign legal system. To this end, the starting point of the discussion is to look at the history of nationality restrictions on the US air transport industry and the issues that arise in the content and operation of the system today. In addition, this paper examined the provisions of the Japanese aviation law, which is very similar to that of Korea, and then compared the current legal provisions of the United States, Japan and Korea. As a conclusion, this paper sought the direction of revision of the Korean law on the basis of the foreign status of the restriction of nationality in the air transportation industry. Compared with our law, the US and Japan are generally regarded to be more concerned with the contents of their own airline companies than those of foreigners or non-citizen. In spite of the fact that there are many laws and regulations in the United States regarding the de facto dominance of domestic airline companies by foreigners, there have been a lot of controversies in this matter. By the way, Japan has been stipulating regulations on holding companies and affiliated companies. In the global era, it would be meaningful to check the status of the nationality restrictions in the aviation industry, which is based on internationality. I hope that this study will be able to build a legal institutional basis for Korea's aviation industry development from a reasonable protectionist point of view rather than a narrow nationalism in a rapidly changing era.

• Korean Journal of Environment and Ecology
• /
• v.29 no.4
• /
• pp.580-589
• /
• 2015

The artificially grown forests of larch, planted in accordance with the nationwide afforestation policy in the 1970s, are located inside national parks. This study intended to induce a forestation system by which the forests develop into an ecologically healthy and broadleaved ecosystem with broad species diversity. For this, the aspects of natural regeneration of broadleaves from 2010 to 2013 after thinning by density (30%, 50%, and 70%) in 2009 were surveyed using the larch forest in the Woljeong Temple region inside Odaesan National Park. There were no trees that were larger than 2 cm in in diameter at breast height among the trees recently introduced between 2012 and 2013. A significant number of herbs have been introduced to the subsurface alongside young arboreal trees species such as Bumalda bladdernut, Acer triflorum, Cornus controversa etc and shrubs. However, many woody species did not survive the competition with herbs and repeated withering and regeneration. The number of woody species generated within the 30% cutting area was 440 species in 2013 and this figure has been increasing twofold each year. The number of woody plants within the 50% cutting area also showed an upward tendency and most plants did not survive in the competition with herbs and Sasa borealis and withered in only 1 ~ 2 years after generation. Unlike other thinning areas, the 70% cutting area showed 608 broadleaved trees, reflecting a decrease from 748 trees in 2012. This appeared to be attributed to the luxuriance of S. borealis and the sharp increase of fatsia following the inflow of total sunlight to the forest floor. Herbs were hardly generated due to the influence of S. borealis. Regarding the density for thinning at 50% or upper height, the forest treatment division shall maintain a proper density in the course of inducing artificial forestation of larch into natural broadleaved forests considering the luxuriance of sasa borealis and herbs due to the inflow of total sunlight to the forest floor.

• Korean journal of food and cookery science
• /
• v.6 no.3 s.12
• /
• pp.95-104
• /
• 1990

This survey was performed to investigate the actual holding conditions of the electric tools, gas tools and small cooking tools in the four Korean big cities; Seoul, Pusan, Kwangju and Taejon. The results were as follows; 1. Each family had more than 8 items on the average, of 24 kinds of electric tools under investigation. The holding ratio of refrigerators was the highest (99.6%), and that of dish washers was the lowest (3.4%). 2. The holding ratio of gas-ranges was the highest(92.2%) and that of gas-ovens was the lowest (2.2%) of 4 kinds of gas tools under investigation. 3. Each family had more than 45 items on the average, of 86 kinds of small cooking tools under investigation. The holdings ratios of openers and wicker baskets were very high (98.2% and 96.6%, respectively), and those of noodle tools and Shinsonros were very low (13.8% and 13.6%, respectively). 4. The holding ratios of various kinds of cooking tools had interrelations with the size of city, housewife's educational background, family income, house style, private residence, etc.

• Cartoon and Animation Studies
• /
• s.41
• /
• pp.511-531
• /
• 2015

The underlying impetus of the birth of animated film is attraction about a moving image. And the animation image occurs from the process of performative relationship between an animator and apparatus. Therefore, analysing the method how the moving image is constructed will be the focal starting point to deal with an animated film as a text. In this context, that conveys the theme in more sensuous way will be examined in a dimension of the material, technique and image-making method. KIM Jin-man's is a Stop Motion Animated Film with Noodlescreen about a journey of a fish that wishes to go outside of the water. KIM created original and friendly images out of plain thin noodle which is a common ingredient in Korea, and dealt with the ontological introspection based of the concept of Nondualism. Nondualism based on the interconnected and cyclical eastern philosophy which is different from the western dualistic theory points to the idea that the universe and all its multiplicity are ultimately expressions or appearances of one essential reality. This paper focuses on KIM's recent work and sees how Nondualism is applied throughout the animated film by analysing the performative method of mediums, technique, and structure. First of all, the form of Noodlescreen will be reviewed in Chapter Two. Pinscreen Animation which was invented by Alexander Alexeieff and Claire Parker will be also compared with Noodlescreen in the aesthetic viewpoint here. In Chapter Three, it will be analysed how the description of the image of binary opposition itself provides expanded sense and rich metaphor. Lastly, the format of Mise-en-abyme going constantly towards outer space will be dealt how it exposes the cinematic illusion and spatiality in Chapter Four. Throughout the whole chapters, it will reviewed how the concept of Nondualism relates the images of and deactivate the boundary of binary opposition in terms of both the story development and the visualization method. By this methodology, it will be confirmed that image of animated film not only explains the narrative but also activates the perception about the theme and provides integrated sensory experiences in the independent and expanded dimension.

• Journal of the Korean Institute of Traditional Landscape Architecture
• /
• v.36 no.3
• /
• pp.100-114
• /
• 2018

Nationally designated Cultural Properties 'Scenic site No.12 Maisan Mountain, Jinan' designated areas and some protected areas, and taking into account the dynamics of naturalized plants causing problems, we will restore the original vegetation scenery of Mt. Maisan. The results of this study are as follows. A total of 76 families, 192 genera, 286 taxa, and inland and inhabited areas, 76 and 138 genera and 163 taxa were identified in the areas of Ammaibong. The total number of naturalized plants identified in this study area is 28 taxa total, which corresponds to 7.1% naturalization rate(NR) among the vascular plants of all 395 taxa, and the urbanization index(UI) corresponds to 8.4% of the 333 taxa of Korean naturalized plants. Ecosystem disturbance plants identified in the survey area were Ambrosia artemisiifolia 1 taxa. The naturalized plants controlled and managed by separate anthropogenic vegetation management within the designation and protection area of Maisan scenic place are three species of herbaceous Rumex acetosella, A. artemisiifolia and Festuca arundinacea. It was identified as a breed. Indigofera bungeana and F. arundinacea communities around the stairway and Amorpha fruticosa, I. bungeana, A. artemisiifolia and Amaranthus patulus of the top of Am-Maibong were selected as the first priority sites for exclusion of exotic species in Maisan area and target naturalized plants species to the Ammaibong peak. In addition, R. acetosella community around the temple was suggested to be removed first to preserve endemic species. For the restoration of vegetation, we suggest that Stephanandra incisa, Spiraea blumei, Weigela subsessilis, etc. should be planted after removal of I. bungeana, and F. arundinacea, C. lanceolata, Carex callitrichos var. nana.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.10
• /
• pp.1467-1474
• /
• 2012

The purpose of study was to introduce menus consisting of traditional local foods consumed in Busan, Korea. Five different types of formal meal menus with three side dishes and five different types of informal meal menus of which the main dish was not cooked rice were developed. Scores for the menu evaluations of formal and informal meals were higher than 7.9 (mean score of 6 category) on a 9.0 scale, suggesting that the menus were well constituted in terms of 'repeated use of ingredients and cooking methods', 'balance between main and side dishes', 'frequency of usage of local products', 'nutritional balance', 'variety of dishes', and 'popularization'. Nutritional values of menus were compared with those of the KDRI for men aged 30~49 years old. All ten menus reflected a low calorie, high protein, and high fiber diet. Mineral contents (Ca, Fe, Zn, K, and Na) of the above 10 menus were higher than those of the KDRI. On the other hand, vitamin contents slightly differed according to meal type due to limited fresh vegetable usage in the winter season. Vitamin A, B ($B_1$, $B_2$, niacin, $B_6$), C, folic acid, and E contents in the five informal menus were found to be proper or greater than those of the KDRI. However, for the formal meal menus, all vitamin contents except that of vitamin A in menu type I was lower than that of the KDRI. Content of vitamin C in menu type V was approximately 50% of that of the KDRI. The most preferred formal menu was consisted of Ogokbap, Boreumjijimi, Dongchimi, Namul (nine varieties), Gaksaeksanjeok (Shark/Daegu/Gunso), and Gimgui. And that for informal menu was consisted of Honghapjuk, Baechu kimchi, Dongchimi, Miyeokseolchi, Kodari jorim, and Neulgeun hobakjeon. Suggestions for providing more fresh vegetables or fruits for certain types of meals (formal meal type V) were offered. Additionally, pre-preparation of sea products were required to reduce Na contents.