• Proceedings of the Korea Contents Association Conference
• /
• 2016.05a
• /
• pp.375-376
• /
• 2016

본 연구에서는 한국 인구의 노인층의 증가에 인하여 높아진 노인들의 건강에 관심도 높아지고 있으며 보완대체요법은 오랜 역사적 배경을 가지고 있으나 민간 요법으로만 인식되어 활용되고 있는 보완대체요법은 노인병 예방과 치료에 도움을 줄 수 있으므로 현재 노인층에서의 보완대체요법의 사용 현황을 분석해서 추후 활용방안을 찾고자 한다.

• Environmental and Resource Economics Review
• /
• v.5 no.1
• /
• pp.67-86
• /
• 1995

제지 및 판지산업에서 생산원료로 사용되고 있는 펄프가 폐지와 대체가능하다면 폐지의 의무사용량을 늘이는 정책은 매립지문제 뿐만 아니라 산림자원보호와 공해방지 측면에서 효과적인 방안이 될 수 있다. 일반적으로 미국의 제지 및 판지공장에서 사용되는 펄프는 수직적으로 합병된 펄프공장에서 지급되어 중간재로서의 펄프의 시장가격이 존재하지 않기 때문에 펄프와 폐지의 대체탄력성을 측정하기 위하여 펄프량을 이윤이 극대화되는 수준으로 고정시킨 후, 제약이윤함수(制約利潤函數)를 추정한 결과, 펄프와 폐지는 대체가능한 것으로 나타났다.

• Journal of Practical Agriculture & Fisheries Research
• /
• v.25 no.4
• /
• pp.118-126
• /
• 2024

Recently, the alternative meat (food) market is growing rapidly due to the increase in meat consumption due to global population growth and income improvement, as well as issues such as equal welfare, carbon neutrality, and sustainability. The government is also developing a green bio convergence new industry development plan to foster alternative foods, but there are difficulties in commercialization due to the lack of technology and insufficient production facilities among domestic small and medium-sized enterprises, so it is necessary to build joint utilization facilities and equipment to resolve the difficulties faced by companies. am. In addition, small and medium-sized enterprises are having difficulty developing and commercializing plant-based meat substitutes due to a lack of technical skills, and related equipment is expensive, making it difficult to build equipment on their own. Accordingly, Jeollabuk-do is pursuing a strategy to secure the source technology for development, processing, and industrialization of plant-based substitute meat at the level of developed countries by establishing a plant-based alternative meat industrialization center. In this study, an economic feasibility analysis study was conducted when a plant-based alternative meat industrialization center is built in Jeollabuk-do. As a result of the analysis, B/C=1.32, NPV=374 million won, and IRR=4.8%, showing that there is economic feasibility in establishing an alternative meat industrialization center. In addition, as a result of analyzing the regional economic ripple effect resulting from the establishment of an industrialization center, if 38 billion won is invested in Jeollabuk-do, the nationwide production inducement effect is 74 billion won, the added value inducement effect is 29.8 billion won, and the employment inducement effect is 672 people

• Journal of the Korea Convergence Society
• /
• v.8 no.12
• /
• pp.417-423
• /
• 2017

The purpose of this study was to find out how to apply CAM to college students by studying the perceptions and application factors of CAM, the actual condition of application, satisfaction according to sex, and usefulness. The subjects of this study are narrative research on H university students in Chungnam. The results of this study showed that 150(50.3%) respondents recognized CAM as an auxiliary means of modern medicine, 61(20.3%) mental and psychological stability (33.7%), and the satisfaction rate of CAM according to gender was higher in women than in men. The usefulness of CAM was 2.60, and the improvement and characteristics were 2.32 and 2.80, respectively. As a result of this study, it is necessary for university students who are the foundation of society to correctly recognize and promote CAM to prevent disease and maintain health. In addition, the analysis of the recognition and application factors of CAM, and the satisfaction according to gender, could provide information for program development of CAM in the future.

• Korean Journal of Food Science and Technology
• /
• v.47 no.5
• /
• pp.645-651
• /
• 2015

Sucrose in chiffon cakes was replaced with different levels of sorbitol (0, 30, 50, 70, and 100%), and the effects on the physical properties and storage stability of the cakes were measured. The specific gravity and viscosity of the batter, as well as the volume and moisture content of the cakes, decreased with increasing sorbitol content. The hardness of the cakes slightly decreased as the amount of sorbitol increased, whereas the lowest cohesiveness was observed in the cakes with equal amounts of sucrose and sorbitol. Storage for one day slightly increased the hardness of the cakes and decreased their cohesiveness. Although the amount of mold and total microbial count increased with increasing storage days at room temperature, the replacement of sucrose with 70 or 100% sorbitol was effective in suppressing microbial growth. In sensory tests, the formulation with 70% sorbitol substitution in the chiffon cakes was the most acceptable.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.2
• /
• pp.306-312
• /
• 2013

The purpose of this study was to evaluate the physicochemical and sensory characteristics of white bread and added 2%, 4%, 6%, or 8% Hallabong powder. Dough pH of the control group was 5.65, and it decreased as increasing amounts of Hallabong powder were added. Also, total titratable acidity of dough significantly increased with increases in Hallabong powder. The fermentation power and dough expansion significantly increased with increasing incubation time; the control was highest at 98.67%. White bread pH, specific volume, and baking loss decreased significantly as with increased Hallabong powder content. The bread moisture content was not significantly different between samples, differing only from 40.61~41.83%. Water activity was 0.960 Aw in the 6% Hallabong powder mixture, which was the highest in samples. In color, lightness of crust significantly decreased with increased Hallabong powder content, whereas redness showed the reverse effect. Lightness of crumbs significantly decreased, with increased Hallabong powder content, whereas redness and yellowness showed the reverse effect. In texture, hardness and fracturability significantly increased, while resilience showed the reverse effect. In the sensory evaluation, citrus flavor, bitterness, astringency, and off-flavor significantly increased with increased Hallabong powder content, and the control sample showed the highest score in color, flavor, softness and overall acceptability. The 2% and 4% samples showed more than average scores. Based on these results, Hallabong powder could be considered a functional material. The optimum amount of Hallabong powder to add for baking bread would be 2~4%.

• Korean Journal of Food Science and Technology
• /
• v.31 no.5
• /
• pp.1203-1210
• /
• 1999

Soy sauce was fermented with the addition of mountain edible herbs, Ligularia fischeri, Codonopsis lanceolata and Symphytum officinale. In general, the total nitrogen content of soy sauce was increased with the increment of the amount of added mountain herbs. The mineral contents of calcium and potassium in the soy sauce after four months of aging at 20% substitution of Codonopsis lanceolata were increased by 1.3 and 1.5 times, respectively. With 10% substitution of mountain herb mixtures, the contents of tyrosine and arginine were increased by about 2 times as compared to the control. In the Rec assay system, antimutagenic effect of soy sauce with 10 and 20% substitution of Codonopsis lanceolata was higher than other samples. The results of sensory evaluation revealed that overall acceptability of soy sauce with 7% substitution of Codonopsis landeolata and 5% of mountain herb mixture exceeded other groups of samples.

• Journal of the Korea Concrete Institute
• /
• v.15 no.2
• /
• pp.280-287
• /
• 2003

To evaluate the practical application of oyster shells(OS) as construction materials, an experimental study was performed. More specifically, the long-term mechanical properties and durability of concrete blended with oyster shells were investigated. Test results indicate that long-term strength of concrete blended with 10% oyster shells is almost identical to that of normal concrete. However, the long-term strength of concrete blended with 20% oyster shells is appreciably lower than that of normal concrete. Thereby, concrete with higher oyster shell blend has the possibility of negatively influencing the concrete long-term strength. Elastic modulus of concrete blended with crushed oyster shells decreases as the blending mixture rate increases. Namely, the modulus is reduced to approximately 10∼15% when oyster shells are blended up to 20% as the fine aggregate. The drying shrinkage strain increases with an increasing crushed oyster shells substitution rate. In addition, the existing model code of drying shrinkage and creep do not coincide with the test results of this study. An adequate prediction equation needs to be developed. The utilization of oyster shells as the fine aggregate in concrete has an insignificant effect on fleering and thawing resistance, carbonation and chemical attack of concrete. However, water permeability is considerably improved.

• Journal of the Korean Society of Food Culture
• /
• v.16 no.4
• /
• pp.310-315
• /
• 2001

Flavor modifing effects of ${\beta}-cyclodextrin$ on the flavor of Chungkookjang(Korean traditional fermented bean paste) were investigated with varied substitution levels of 10, 20, and 30%. The 20% substituted sample groups showed significantly lower amount of protein and ash contents compared to those of control. The L value of brightness had significantly the largest value of 53.99 with 30% substituted sample group, and lower a and b values. Internal structures of control group observed using the scanning electronic microscope, had irregular round type shape with viscous materials, and they had tendencies to be less rough and organized making even and ordered internal cell structures as the substituted levels were increased. Results of sensory characteristics showed significantly lower off-odor and salty flavor with the 20% substituted sample groups compared to those of control. Results of this study showed the possibilities of flavor moderating effects of ${\beta}-cyclodextrin$ when it was used as one of the flavor modifier of the Chungkookjang. Future studies of finding the optimum level of substitution is further required.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.7
• /
• pp.1075-1080
• /
• 2014

The purpose of this study was to evaluate the physicochemical and sensory characteristics of Sulgidduk substituted with 2%, 4%, 6%, or 8% Shinan Seomcho (spinach, Spinacia oleracea L.) powder (SSP). The moisture content was lowest in the control (38.54%) and increased with greater SSP content, whereas water activity showed the opposite pattern. For color values, lightness significantly decreased with increasing SSP content. For texture analysis, hardness was lowest in Sulgidduk substituted with 4% SSP (154.97 g), and fracturability was lowest at a substitution level of 8%. Adhesiveness was not significantly different among the samples. Springiness significantly increased with greater SSP content. Gumminess and chewiness were highest at a substitution level of 2%. In the sensory evaluation, grass-flavor, bitterness, and off-flavor significantly increased with greater SSP content. Moisture was not significantly different among the samples. Sweetness, color, flavor, softness, and overall acceptability significantly decreased with greater SSP content. However, the overall acceptability scores of all samples substituted with SSP were higher than average. From the results, the optimum level of SSP substitution for production of Sulgidduk is be suggested to be 2~4%.