• Proceedings of the Korea Air Pollution Research Association Conference
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• 2002.11a
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• pp.77-78
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• 2002

원자력시설이나 원자력발전소에서 사고가 발생하여 대기로 방출된 방사능물질은 두 가지 주요경로를 통해 인체노출이 일어난다 첫째는 지역내 대기중에 존재하는 방사성물질이 인체의 호흡이나 피부 등을 통해 체내로 흡입되는 직접적인 노출 (Direct Exposures)이고 다른 하나는 방사능물질이 대기로부터 주변의 토양에 침적하고 이러한 토양에서 재배된 오염된 농작물들 (쌀, 보리, 밀, 또는 과일, 채소)을 인간이 섭취하거나, 방사능물질에 오염된 목초로 키운 축산물(소, 돼지, 닭 등)과 이들로 생산하는 제품들(우유, 고기, 달걀 등)을 인간이 섭취함으로써 이루어지는 보다 간접적인 인체노출(Indirect Exposures)이 있을 수 있다. (중략)

• Monthly Korean Chicken
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• v.5 no.6 s.48
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• pp.2-7
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• 1999

국산 농축산물, 수입산보다 안전한 것으로 인식 - 2004년까지 축산분야 4조5천억 투입 - HACCP 업무 수의과학검역원으로 이관 - 온도 및 습도관리를 철저히 하자 - 미, 계육업계 러시아와 최초의 합병기업 설치 - 일본, 브라질산 닭고기에서 항생물질 내성균 검출 - 벨기에, 시판 닭고기 ${\cdot}$ 달걀 전량 회수 - 미국, 패스트푸드점 ‘장난감전쟁’치열 - 말레이시아, 돼지 매개 전염병 유행으로 닭고기가격 상승 - 닭고기 가공품 매장에서 인기 높아 - 브랜드 파워를 높여야 산다 - 한의학적으로도 권장할 만한 닭고기

• 발명특허
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• v.30 no.8 s.350
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• pp.48-51
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• 2005

"하루 세 번, 3분씩"닦아야 건강한 치아를 가질 수 있다. 어릴 적부터 무수히 훈련을 받아온 이야기다. 음식문화가 다양해지고 건강을 우선시하는 현대인들에게 치아 세정이 당연한 관심사임은 물론, 고대로부터의 치아 세정에 관한 기록들은 쉽게 찾아볼 수 있다. 우선 지금의 치약과 같은 역할을 하는 것들에 대한 기록은 고대 이집트의 의학서인 파피루스에서도 찾아볼 수 있는데, 기원전 고대인들은 식물성 수지 등을 씹거나 재와 태운 달걀 또는 미세한 돌가루 등을 꿀과 같이 반죽해 치아를 닦았고, 중세에는 동물의 뼈나 조개껍질 가루 등을 꿀과 반죽해 사용했다는 기록이 남아있다.

• Korean journal of applied entomology
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• v.39 no.2
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• pp.99-103
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• 2000

The green lacewing, Chrysopa pallens (Rambur), was reared on artificial diets supplementedwith natural products such as lyophilized beef liver, silk worm pupae powder and drone honey beepowder. The performance of the green lacewing was improved siginificantly on only the diet to whichadded 1 % of silk worm pupae powder (wt/v). Larval developement was completed in 15.6 f 0.99 days,cocoon weight was 16.4f2.94 mg, and suvival to adult was 89.3% at 27$^{\circ}$C. And another diet made bymixing 4 part of lyophilized beef liver powder, 4 part of lyophilized beef powder, 3 part of lyophilizedchicken egg, 4 part of sucrose, and 50 mg each of vitamin C and Vanderzant's vitamin B mixture waspromising. Larval development of the green lacewing on this diet was completed in 12.7 f 1.45 days at27"C, pupal weight was 18.1 f 2.24mg, suvival to adult was loo%, and 633f70.4 eggs were laid in 20days after beginning of oviposition.ginning of oviposition.

• The Journal of the Korea Contents Association
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• v.8 no.11
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• pp.94-102
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• 2008

The development of digital technology constructs meaning through the narrative by digitalized story. Including mobile whole aspect movie, visual contents have the narrative structure and signification based on the digital technology. This study planned to explore the possibility that mobile movie can expand the classical narrative structure and bring up the method of signification. For this purpose, this paper proved the process to cohere narrative through redundancy and a double across of space-time structure according to the principle of causality in mobile movies such as and . According to the findings, mobile movies appeared to construct a consolidated structure through cohesion of meaning and to move the space-time doubly across at a subjective point of view of the characters for continuity of story. Such a result means the narrative structure and the method of signification of mobile movie are modifying or expanding the unique formation of classical films in accordance with mobile devices as digital media.

• Korean Journal of Food Science and Technology
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• v.40 no.6
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• pp.611-620
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• 2008

The principal objective of this study was to assess the effects of phosphatidylcholine (PC) and phosphatidylethanolamine (PE) extracted from egg yolk on the oxidation of tocopherol-stripped canola oil and its browning, as well as their content changes during 12 hr of heating at $180^{\circ}C$. PC and/ or PE contents in the oil were measured at 200, 500, 1,000, or 2,000 ppm. PL contents in the oil and oil browning were determined by high performance liquid chromatography (HPLC) and spectrophotometry, respectively. The oil oxidation was evaluated by the combination of fatty acid composition, conjugated dienoic acid content, and p-anisidine value. PC was degraded at a slower rate than PE during heating and the co-presence of PE reduced its rate of degradation. PE increased oil browning more profoundly than PC did. PC significantly reduced oil oxidation during heating; however, we noted a possible antagonism between PE and PC in reducing the oil oxidation. Egg yolk PC was a better antioxidant in oil oxidation during heating.

• Journal of Nutrition and Health
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• v.55 no.6
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• pp.670-683
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• 2022

Purpose: To provide the primary data on dietary guidelines for the management of obesity, we analyzed the intake rate of food groups and dish groups according to obesity and age. Data were obtained from the Korea National Health and Nutrition Examination Survey (KNHANSE, 2013-2018). Methods: This study analyzed the data of 21,184 adults aged 19-64 years, obtained from the KNHANSE 2013-2018. The 24-hour recall was performed and the food groups were classified into six representative food groups (grains, meat·fish·eggs·legumes, vegetables, fruits, milk and dairy, and oil and sugar), and 'alcohol' and 'others'. The dish groups were classified into a total of twenty-four types. Results: The normal group included 9,004 subjects (42.5%), while the obese group had 12,180 subjects (57.5%). The food groups showing significant differences according to obesity were grains (p < 0.001), meat/fish/egg/legumes (p < 0.001), and vegetables (p < 0.001); similar results were obtained in both male and female. Comparing the intake rate of food groups and dish groups targeting only the obese group according to age, the food groups showing significance between the obese group and the normal group were grains (p < 0.001) and vegetables (p < 0.001), with significantly increased intake in both genders. Considering the dish groups, significant increases were determined for stews (p < 0.001), seasoned vegetables (p < 0.001), and kimchi (p < 0.001) in male, and for rice (p < 0.001), seasoned vegetables (p < 0.001), kimchi (p < 0.001), and rice cakes (p < 0.001) in female. Conclusion: The results of this study determined that the intake ratio of food and dish groups differs by age in obese adults. We believe that our results can be used as primary data for forming dietary guidelines for obese adults in the future.

• Food Science and Preservation
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• v.30 no.1
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• pp.109-121
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• 2023

This study was conducted to evaluate vitamin D intake of Koreans in a total diet study (TDS) and to determine the effect of irradiation on vitamin D synthesis in mushrooms. For analysis, sample were saponified and extracted with hexane, and vitamin D was quantified by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Based on the validation results, the recovery of the National Institute of Standards and Technology (NIST) standard reference sample (SRM) 1849a was 96.7% and the z-score of -1.6 was obtained by the Food Analysis Performance Assessment Scheme (FAPAS) proficiency test (PT) 21115. Vitamin D₂ was not detected in any samples, and the highest level of vitamin D₃ was detected in mackerel and anchovies ranging from 24.2 to 120.2 ㎍/kg. The mean daily intake of vitamin D was 0.99 ㎍/day, as estimated from the vitamin D contents of the analyzed foods and their corresponding intake. The adequate intake (AI) of vitamin D based on the Dietary reference intakes for Koreans provided by the Ministry of Health and Welfare is 5-15 ㎍/day for Koreans aged 6 to 75 years. Compared with this AI, vitamin D intake of Koreans estimated in this study was inadequate. For that, the increased vitamin D content in ultraviolet (UV)/sun light irradiated mushrooms warrants further research to increase vitamin D intake of Koreans through diet.

• Proceedings of the KSPS conference
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• 2002.11a
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• pp.145-149
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• 2002

This study was performed to find out changes in acoustic measurements of voice after eating egg, apple and pear. Ten college students vocalized /a/ before and after eating egg, apple and pear. Dr. Speech was utilized to obtain changes of subjects's acoustic measurements. A t-test was peformed to determine acoustic changes of voice before and after eating egg, apple and pear. No significant difference was observed in acoustic measurements before and after eating egg, apple and pear. However, the subjects seemed to show some improvements in Jitter, HNR, and NNE in the order of egg, apple, and pear even though they did not reach a statistical significance. It was concluded that a more systematic research paradigm is needed in order to objectively reject or substantiate a variety of conceptions on food items and their effects on voice.

• Journal of Environmental Health Sciences
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• v.24 no.3
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• pp.124-130
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• 1998

This study was to examine the utilization of waste egg snells for removal of heavy metals in laboratory wastewater. It was estimated that pH increasing formed heavy metals into a hydroxide and then settled to remove them. Removal rate of heavy metals were increased as increased dosage, low adsorbate concentration and passed reaction time. Average adsorption volumes of Cr, Cu, Mn and Pb per g were about 1.21 mg, 1.1 mg, 0.96 mg and 1.04 mg, respectively. If we reflected the adsorption capacity(k) and adsorption intensity(1/n) of Freundlich isotherm, we couldn't consider waste egg shells as a good adsorbent. It seemed that heavy metals contained in complex wastewater was removed to be influenced by inital pH, solubilities with passed reaction rime and competitive reaction.