• Korean journal of food and cookery science
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• v.29 no.3
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• pp.301-308
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• 2013

This study investigated the recognition and preference of foreign students to Tangpyeongchae, in order to suggest strategy for developing Tangpyeongchae acceptable for them. Questionnaires translating in Chinese and English were given to 75 Chinese and American university students in Chungnam province. A total of 70 questionnaires were analyzed using SPSS software(version 12.0). The students were asked about impression, recognition, preference and factors for improving acceptability of Tangpyeongchae. The respondents consisted 51(72.9%) Chinese and 19(27.1%) Americans. This research was conducted from May 11 to May 18, 2012. The results of this study were as follows : Impression after eating Tangpyeongchae got better scores than first impression by Chinese students, whereas there were no significant differences in Americans' impression. The main reason for good impression after eating it was 'good taste'. The Chinese and Americans' mean overall acceptance scores of Tangpyeongchae were 4.06 and 3.86 on 5-point scale, respectively, showing that they had high acceptance for Tangpyeongchae. Most of the Chinese students chose 'taste' as the most important factor for enhancing the popularity for Tangpyeongchae. It proposed that the control of taste may be a main factor, and then need to develop the sauce and seasonings which is suitable for Chinese taste for developing Chinese favorite Tangpyeongchae. Most of American students answered the texture should be improved for Americans' preference.

• Korean journal of food and cookery science
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• v.5 no.2
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• pp.1-8
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• 1989

The physicochemical properties and gel forming properties of mungbean and buckwheat crude starches were investigated. The results were as follows; 1. The granule size and shape of mungbean crude starch were $11~32\mu\textrm{m}$ and oval, and those of buckwheat crude starch were $3~10 \mu\textrm{m}$ and polygonal. 2. The amylose conteut of mungbean crude starch and buckwheat crude starch were 78.0% and 26.4% respectively. 3. The blue value of mungbean crude starch and buckwheat crude starch were 1.030 and 0.409, respectively. 4. Periodate oxidation of mungbean crude starch resulted that amylose had the average molecular weight of 95, 648, degree of polymerization of 590 and amylopectin had the degree of branching of 5.4, glucose unit per segment of 18.6, and periodate oxidation of buckwheat crude starch resulted that amylose had the average molecular weight of 133, 690, degree of polymerization of 825 and amylopectin had the degree of branching of 5.2, glucose unit per segment of 19.2 5. Water binding capacity of mungbean crude starch was 185.1% and that of buckwheat was 209.9% 6. The pattern of change in swelling power of mungbean crude starch for increasing temperature started to increase at $60^{\circ}C$ and increased rapidly from $70^{\circ}C$, and that of buckwheat increased slowly from $60^{\circ}C$ to $90^{\circ}C$ without rapid increase. 7 The ranges of gelatinization temp. of mungbean and buckwheat crude starches were 63. 9-$109^{\circ}C$ and 52.5-84.$2^{\circ}C$, respectively. 8. The gelatinization patterns for 6% munbean crude starch and 8% buckwheat crude starch were investigated by Brabender amglograph. Mungbean crude starch showed the initial pasting temperature of 77.6$^{\circ}C$ without peak height, and buckwheat crude starch showed that of $62.5^{\circ}C$ without peak height. In addition, sensory evaluation for sample starch gels (mungbean, buckwheat, cowpea) was done. 1. The difference of sensory characteristics for each starch gel was significant. 2. The sample starch gels were regarded as 'Mook' by pannels. 3. 74.44% of the degree of Mooklike was explained by hardness.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.6
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• pp.816-822
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• 2012

Volatile components of acorn crude starches and gel powder created from them were analyzed by Gas Chromatograph-Ion Mobility Mass Spectrometry (GC-IMS). Crude starches were obtained from acorns harvested in South Korea (KAS), China (CAS), and North Korea (NAS). The principal component analysis (PCA) of each volatile component exhibited a significant contribution of PC 1 showing up to 60.5%. The acorn crude starch from KAS could be distinguished from crude starch from China by PC 1 (p<0.05). However, NAS and CAS could not be segregated statistically by the PC 1 component. PC 2, which exhibited 22.8% contribution, of KAS, also showed a meaningful difference (p<0.05) from those of CAS and NAS, making it possible to distinguish domestic acorn starch from imports.

• Journal of Food Hygiene and Safety
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• v.23 no.4
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• pp.304-308
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• 2008

We investigated temperature management for refrigerated foods in large discount markets, department stores, and convenience stores. Eleven stores in the Seoul area were used to examine temperature maintenance for frozen and refrigerated foods, including soybean curds (tofu), fish surimi, mook, wet noodles, kimbab, and salads. The surficial and central temperatures of foods in a refrigerator and a freezer were examined. While the difference between the highest ($7.5^{\circ}C$) and the lowest ($6.4^{\circ}C$) temperature spaces in a refrigerator was $1.1^{\circ}C$, the corresponding difference between the highest ($8.9^{\circ}C$) and lowest ($7.5^{\circ}C$) food surface temperatures was $1.4^{\circ}C$. The average temperatures of both chilled food surfaces and refrigerator spaces were $7^{\circ}C$ (max. $22.9^{\circ}C$) and 8.2 degrees C (in. $-0.4^{\circ}C$), respectively. The temperatures of chilled food surfaces were $6.1{\times}10.6^{\circ}C$ for soybean curds, $6{\sim}12.3^{\circ}C$ for fish paste, $2.3{\times}18.2^{\circ}C$ for kimbab, $4.6{\times}12.2^{\circ}C$ for salads, $3.4{\times}12.6^{\circ}C$ for wet noodles, and $7.1{\times}19^{\circ}C$ for mook. Our results indicate that chilled foods require careful management for storage at temperatures below $10^{\circ}C$ with careful recording of the warmest area of the refrigerator.

• Food Science and Preservation
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• v.19 no.3
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• pp.376-384
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• 2012

This study was conducted to investigate the food purchasing management of school food services. The subjects consisted of 271 school dietitians in the Daegu and Gyeongbuk area. The percentages of ready-to-use vegetables actually being used were as follows: root of balloon flowers, 88.4%; garlic, 87.8%; blanched bracken, 80.1%; raw lotus root, 65.7%; burdock, 63.5%; small green onion, 63.5%; stem of taro, 57.6%; ginger, 35.1%; radish root, 30.6%; blanched asterscaber, 29.2%; large type welsh onion, 25.8%; carrot, 25.5%; onion, 21.4%; and potato, 8.9%. The percentages of HACCP-certified products being used were as follows: meat, 75.9%; eggs, 66.7%; soybean curds, 65.5%; ready-to-use seafood, 55.1%; starch jellies, 49.9%; spice, 44.9%; kimchi, 30.9%; ready-to-use vegetables, 22.7%; and fruits, 6.9%. The percentages of environment-friendly food items being used were as follows: eggs, 31.0%; meat, 28.7%; soybean curds, 22.1%; and fruits, 17.7%. Of these food items, meat and ready-to-use seafood were being used the most in the elementary schools. The percentages of imported food items being used were as follows: starch jelly, 29.2%; ready-to-use seafood, 24.7%; soybean curds, 20.5%; spice, 15.9%; and fruits, 10.1%. The food items requiring HACCP certification were as follows: beef and pork, 81.5%; chicken, 80.1%; ready-to-use seafood, 78.6%; frozen dumplings, 73.8%; soybean curds, 71.6%; peeled eggs, 70.8%; fish paste, 69.4%; starch jelly, 65.7%; milk, 63.1%; kimchi, 54.6%; spice, 50.6%; frozen noodle, 45.4%; ready-to-use vegetables, 44.3%; and bean sprouts, 29.5%. It was confirmed that 8.1% of the sanitation monitoring results were intentionally misreported. Therefore, to supply good and safe foods to schools, active management is needed in schools and food manufacturing and delivery companies.

• Korean Journal of Heritage: History & Science
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• v.49 no.2
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• pp.142-157
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• 2016

In 2008, the oldest wooden tablets, in the Baekje area, were uncovered from the Bogam-ri site in Naju. This paper defines wooden tablets to as objects with inking inscriptions. Of 65 wooden tablets contained in the excavation report of this site, this paper examines the meanings of 13 tablets with inscriptions written in ink by comparing them with other tablets found in the Baekje area. All tablets were unearthed from Pit Feature No. 1, a large-scale feature, at this site. Vertical stratigraphy of the feature is divided into 43 layers; but it seems that it does not reflect the chronological order, since unearthed artefacts, including wooden tablets, pottery, and roof tiles, turned out to be produced at the same age. Wooden tablets were not found in other features, and intentionally buried in this feature. Typological characteristics of wooden tablets indicate that the pit was the secondary refuse place. The inscription of the wooden tablets labeled 'gyeongonyeon(庚午年)' and the radiocarbon dates of them indicate that these tablets were created in the early 7th century AD, centered in 610 AD. On the basis of contents and typological characteristics, these are classified into six documents, six tags, and one tablet for other purpose. Total 89 pieces of wooden tablets have been unearthed in the Baekje area. Except tablets found in Naju and Geumsan, all have been collected in palaces, royal gardens, and temples inside and outside of the Sabi Capital. The significant wooden tablets of Baekje, which can be compared with tablets from Bogam-ri, were unearthed at from the Gwanbuk-ri site, the Gungnamji site, and the Ssangbuk-ri 280-5 site. Comparative studies on wooden tablets have revealed that the place name during the Wungjin Commandery Period, the status marking method standardized in the order of place name, official rank and person's name, the fact that Baekje operated the system of prefecture(郡), and Bogam-ri was one of the places where prefecture was established, and the evidence of family register system. Wooden tablets at Bogam-ri record the documented date (610 AD), the documented place (Duhilseong where the prefecture established), and the writers (advisors and staffs of the prefecture). The recorded contents of them are invaluable data showing the local administrative system of Baekje, such as the status marking method, the means of description, the family-register system, and the land surveying system.

• The Journal of Korean Philosophical History
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• no.29
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• pp.89-123
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• 2010

As above, as theoretical basis of critiques against School of Mohism, the researcher summarized the positions of the elder Confucian scholars including Meng Zi. In the body of text, taking it as promises, the researcher examined the critiques against Mo Tzu and School of Mohism as well focusing on the aspects and development of the theory of rejecting heterodoxy which had been introduced and strongly argued from the end of Goryeo kingdom to the late Joseon period. The summary of the body of this text is as follows: In the old literatures prior to Goryeo Kingdom, the researcher couldn't find any cases that either the School of Mohism or Mo Tzu including the Hundred Schools of Thought had been rejected explicitly. Having reached the end of Goryeo and the beginning of Joseon period, Meng Zi's viewpoints on the theory of rejecting heterodoxy had begun to emerge and come into play with the progress of accepting Neo-Confucianism, and, these critiques against Yang Zhu and Mo Tzu being given, the scholar-literati circle had started rejecting Buddhism and Lao Tzu. Basically the contents of the critiques against the School of Mohism in the early period of Joseon were in succession to Meng Zi's theory of rejecting heterodoxy and the views and thoughts of the elder Confucian scholars including Han Yu rather than any specific critiques against Mo Tzu' ideology itself. Until entering the middle of Joseon period, the critiques against the School of Mohism had been used as a tool to promote Confucianism in an affirmative manner, while arguing strongly against the viewpoint of Han Yu in the first place. Particularly, not only the original text of the Mo Tzu's writings were directly quoted, although it was partial, but also the contents of the critiques against the School of Mohism had been developed and stretched to the extent of their entire ideological system. Having approached to the late period of Joseon, the critiques against the School of Mohism had begun to be linked to those critiques against the study of state examination or of sentence patterns including Catholic Church, furthermore the critics raised their harsh tones against the irregularities of the society at large like the issue of corruptions of the government officials of those days instead, although they still had firmly stood on the ground of the theory of rejecting heterodoxy. Those scholars that belonged to the School of Practical Learning, in particular, said in justification of the School of Mohism arguing that the major ideologies of Mo Zi had usefulness in the real world, also they even evaluated that Meng Zi ' critiques against the School of Mohism were immoderate. To sum up, characteristics of scholars in the Joseon period to understand and critique the School of Mohism are that ideologies of Mo Tzu were mostly used as a tool for the sake of critiques against heresies in other sectors of society based mainly on Meng Zi's theory of rejecting heterodoxy, rather than opposing views against the ideologies or philosophies of the School of Mohism itself. Meanwhile, however, on the plus side, the critics praised Mo Tzu's individual efforts in order to put his ideology of peace into practice apart from the ideological system of the School of Mohism. Also, having reached the late period of Joseon, the researcher was able to have discovered the fact that the writings of Mo Tzu had been used as historical materials in order to ascertain historical truths of Confucian Scriptures, rather not having it regarded as an ideology text.

• Journal of the Korean Society of Food Culture
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• v.6 no.3
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• pp.257-264
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• 1991

A study on the foods of annual custom in Cheongju area was done to know the present practices and compare with Dongkooksesiki (동국세시기(東國歲時記)), Youlyangsesiki (열양세시기(洌陽歲時記)), Kyoungdojabji (경도잡지(京都雜誌)), and the results of a study on the gala foods in Kangweon province. Those annual custom which are celebrated in Cheongju area are Seolnal (New Year's Day) (100%), Chuseok (Harvest Moon Day) (100%), Daeboreum (the 15th of January) (92.6%), Dongji (the winter solstice) (75.2%), and Sambok (the period of summer heat) (67.4%) in the order of higher percentages. No subjects for this survey are keeping on celebrating Junghwa (servants day), Jungwon (the 15th day of the 7th lunar month), and Nabpyoung. Foods of annual custom on Chuseok and Seolnal had a greater variety, compared with those enjoyed on other annual custom. Foods of annual custom such as Ddugguk, Mandoo on Seolnal, Ogokbab, Mugeunnamul, and Buryum on Daeboreum, Songpyun on Chuseok, Patjuk on Dongji were being enjoyed by most people. But the other foods of annual custom are enjoyed in a lower percentage or almost forgotten.

• Journal of Digital Convergence
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• v.12 no.9
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• pp.265-274
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• 2014

We sought to derive an overall strategy for green business certification of medical institutions and to propose the improvement directions for green management evaluation systems through applying the criteria to medical institutions. A self-assessment survey was conducted at 44 targeted hospitals across the country, and the 2012 green management evaluation criteria for healthcare services were used as assessment tools. As a result, only 11 of the 44 hospitals were eligible for green business certification. By type, hospitals with more than 400 beds, hospitals in Seoul and the Gyeonggi area (${\geq}$ 400 beds) and private hospitals (${\geq}$ 400 beds) received relatively high scores. In an analysis of the mean score, only the difference between the hospitals with ${\geq}$ 400 beds and < 400 beds was statistically significant. When we analyzed the interviews of the hospitals with lower scores, it is important to change the awareness of executives and employees, to establish vision/strategy/objective, to promote relatively small-scale activities, and to establish long-term plans. To improve green management evaluation systems, it is necessary to reset the assessment area, to control scoring and weights, to create certification grades, and to adjust additional points.

• Korean Journal of Environmental Agriculture
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• v.23 no.2
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• pp.111-116
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• 2004

Salt occlusion in Zeolite is a unique phenomenon that takes place only when the salt size is similar to the window size of host zeolite. $KCIO_3$-occluded Zeolite, as an environment-friendly oxidant, has a high potential for effective removal of various organic pollutants. This study was carried to investigate the characteristics and the removal kinetics of fungicide chlorothalonil by zeolite-$KCIO_3$ complex. About 10% of $KCIO_3$ was occluded in zeolite pores synthesized by salt-thermal method from fly ash, although the occlusion amount was relatively less compared to that of nitrate salts. By occlusion with $KCIO_3$, no remarkable changes were found in X-ray diffraction patterns of cancrinite, whereas some decrease of overall peak intensities was found with those of sodalite. Different releasing kinetics of $CIO_3^-$ ion were observed in distilled water and soil solution from zeolite-$KCIO_3$ complex. Two reactions, hydration and diffusion, seem to be related with the release of $KCIO_3$. Therefore, the release isotherm of $CIO_3^-$ ion well fitted to the power function model which indicate the release was made by hydration and diffusion. The removal of chlorothalonil by zeolite and $KCIO_3$ reached at reaction equilibrium within 6 hours by 18% and 47% respectively. However, the chlorothalonil removal by the zeolite-$KCIO_3$ complex increased slowly and steadily up to 92% in 96 hours. These findings suggested that zeolite-$KCIO_3$ complex could be applied for effective removal of organic contaminants in the soil and aqueous environment.