• The Monthly Diabetes
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• s.210
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• pp.50-52
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• 2007

날씨가 점점 따뜻해지고 있다. 운동하기에 더없이 좋은 날씨이기도 하지만 몇 겹씩 껴입었던 겉옷들도 상큼하고 가벼운 옷들로 바꾸어 입게 된다. 그러나 기온이 올라갈 수록 하나 둘씩 고민되는 것이 있다. 바로 냄새이다. 발을 매일 씻어도 발냄새가 지독히 나는가 하면, 더위를 많이 타는 사람은 땀냄새가 걱정이다. 또 식사후 양치를 꼼꼼히 해도 몇 시간만 지나면 입에서 요상한 냄새가 나는 듯 하다는 사람도 있다. 도대체 왜 몸에서 불필요한 냄새들이 나는 걸까? 자신과 상대방을 불편하게 만드는 불쾌한 냄새의 원인과 개선 방법을 알아보자.

• Science of Emotion and Sensibility
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• v.16 no.3
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• pp.387-396
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• 2013

In this study, the influence of classroom smells (foot odor, hair smell, sour smell, and sweat smell) of male high school and sweat smell and the offensive odor substance (ammonia and butyric acid) on the electroencephalography (EEG) activities of 20 female volunteers, ranging in age from 30 to 50 were studied. The representative response of brainwave index by these smells stimuli was most pronounced on temporal lobes among the brain lobes. By comparison with background EEG activities on temporal lobes, the smells reduced the relative alpha band power (0.04~0.13) and increased the relative beta band power (0.02~0.06) and the relative gamma band power (0.03~0.09). The alpha wave was deactivated, high beta (18~30Hz) and gamma (30~50Hz) waves were remarkably activated. The order of EEG fluctuation caused by the smell stimulus is as follows; hair smell > butyric acid > foot odor, sour smell > ammonia > sweat smell. It means that the classroom smells cause an excessive brain arousal and straining and may be reducing one's attention and learning ability.

• 건강소식
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• v.36 no.7
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• pp.24-25
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• 2012

무더운 여름이면 여성들은 발가락과 발등을 훤히 드러내는 샌들을 신는다. 평소 무관심하게 지나칠 수 있는 여성의 발이 여름이면 고통받는 것을 아는가? 특히 무좀, 발 냄새, 굳은살, 티눈 등이 그것들인데, 여름철 여성의 발 건강을 지키는 방법을 알아본다.

• 건강소식
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• v.28 no.7 s.308
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• pp.16-17
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• 2004

• 보건세계
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• v.53 no.7 s.599
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• pp.18-21
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• 2006

여름은 피부에 악영향을 미치는 자외선이 유독 강한 계절이다. 자외선은 남자 여자를 구분하지 않고 기미 주근깨 검버섯 등 잡티를 만들며 피부노화를 촉진시킨다. 그동안 등한시되어왔던 남성들의 피부관리 요령을 집중적으로 알아보고 더불어 여성의 피부관리 요령과 발냄새 제거방법 등도 살펴본다.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.443-448
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• 2005

Isoflavone content of soymilk prepared with germinated soybean significantly increased. Soymilk prepared with Shinpaldal-2 germinated far 12 hr showed maximum 5.552 mg/g isoflavone. Solid content in soymilk increased from 5.68 to 6.02% for Shinpaldal-2 and from 5.30 to 6.10% for Seomoktae with 24 hr germination. 'L' values of soymilk increased, whereas 'a' and 'b' values decreased. Viscosity of soymilk decreased, while stability increased as germination time increased up to 24 hr, Organoleptic flavor properties of soymilk improved, showing decrease in benny and increase in savory flavors. Acceptance test showed soymilk prepared with 12 hr germinated Shinpaldal-2 showed highest acceptance, while Seomoktae soymilk showed least.

• Korean Journal of Organic Agriculture
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• v.24 no.1
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• pp.73-85
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• 2016

This study was carried out to allelopathic effects of aqueous extracts on Coronopus didymus in order to investigate the competitive dominant in plant ecosystem and possibility application in natural herbicide. Number of species and species diversity for close to patch of C. didymus was decreased gradually site #1 (7, 1.76), site #2 (5, 1.34) and site #3 (5, 1.25). It was generally decreased the relative germination ratio (r=-0.731, p<0.01), the mean germination time, the relative elongation ratio (r=-571, p<0.01, r=-0.730, p<0.01), the relative fresh weight (r=-0.743, p<0.01), development of root hairs of receptor plants by concentration of the aqueous extracts from C. didymu. But they were different from the growing regions, the kind of receptor plants and the treatment of the aqueous extracts. Especially, it was differently effected among growing regions that inhibited more radicle than shoot by the aqueous extracts concentration of C. didymus. Total phenolic compound in the aqueous extracts of C. didymus analyzed about $23.0{\pm}1.1mg/g$. Total phenolic compounds of soil in survey area was increased gradually site #1 ($0.072{\pm}0.002mg/g$), site #2 ($0.082{\pm}0.003mg/g$) and site #3 ($0.092{\pm}0.004 mg/g$). We think that the aqueous extracts of C. didymu showed allelopathic effects on other plants. Therefore, C. didymu hold the competitive dominant of plant ecosystem in Jeju Island and possibility application of natural herbicide.

• Korean Journal of Food Science and Technology
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• v.18 no.5
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• pp.382-387
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• 1986

The effect of germination of soybeans on chemical and sensory qualities of soymilk were investigated. The soybeans were soaked and germinated at $25^{\circ}C$ for 5 days prior to grinding. The result showed that a rapid initial decrease in the contents of raffinose and stachyose and a slight increase in protein yield were found after 2 days of germination. Undesirable flavor such as beany and grassy was minimum and total acceptability was maximum for the soymilk prepared from soybeans germinated for two days. Changes in roasted nutty odor and taste were almost identical to the changes of total acceptability during-five day germination.

• The Journal of the Korea Contents Association
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• v.16 no.5
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• pp.463-476
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• 2016

Western countries came to Asia aggressively in the early 1900s. Westerners who came to Korea at that time also had a various jobs with diplomats, missionaries, doctors, and so on. Korean diet was curious and shocking to foreigners in the early 1990s, so they made a record of the Korean diet. They thought Korea was peaceful, attractive and rich to eat. Koreans ate mainly rice and kimchi, a variety of grains, vegetables and bibimbap. Korea had a variety of meat and fish, seaweed, and herbs(ginseng). Foreigners said Koreans were greedy for food and ate a lot. Koreans ate basically a bowl of rice(bap), a bowl of soup(kuk), kimchi, soy sauce and other dishes. If Koreans wanted to set a table in abundance, they have meat soup(kuk) with meat and additional fish like as raw fish, dried fish, and boiled or fried fish. Korean people had a jangdokdae with Ongki(Earthen jar) where soy sauce(kanjang), soybean paste(doenjang), red pepper paste(kochujang), pickles (jang-achi) have been fermented. Foreigners felt the smell of lacquer tree and kimchi hung in the air from Korean people. While they were compared it to the smell of western rim cheese burger, they said Korea was a country with nasty smell in the feet. By the records of foreigners in the early 1900s, Korean's diets and image were appeared objectively.

• Life and Agrochemicals
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• v.27 no.7 s.220
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• pp.30-32
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• 2006

최근 안전성 향상을 위한 업계의 개발노력과 일선 지도기관의 계도, 농업인의 안전사용 의식 향상 등이 어우러져 살포 중 중독사고가 현저히 줄어드는가 하면 우리 농산물 안전성 또한 지속적으로 향상되고 있다. 특히 우리농산물 안전성은 지난해까지 1.1%였던 부적합률이 올해 상반기에는 0.8%로 낮아져 더욱 안전한 수준인 것으로 나타났다. 그럼에도 이를 비웃기라도 하듯 최근 분제농약을 밀가루로 오인, 부침개를 만들어 팔아 발생한 식품안전사고는 일어탁수(一魚濁水)의 우려가 충분한 좋지 않은 사례가 될까 적잖이 걱정이다. 물론 이를 계기로 농촌진흥청과 업계는 제품자체에 검은색을 내는 색소와 고약한 냄새가 나는 악취제, 잘못해 먹었을때 즉시 토하도록 하는 구토제를 추가 사입, 밀가루와 확연히 구별토록 하고 취급제한기준을 강화하는 한편 그 이행여부를 철저히 점검키로 하는 등 지난 2003년에 이은 강도 높은 분제농약 개선방안을 마련함으로써 재발방지를 위한 발 빠른 움직임을 보이고 있다. 그러나 무엇보다 중요한 것은, 농약에 대한 각자의 안전의식이다. 농약은 의약품이 아니다. 올바른 사용 및 보관에 대한 평소 인식을 단단히 가져야 한다. 그래야만 안전을 담보할 수 있기 때문이다. 여기에서는 본격적인 농약사용 성수기를 맞아 농약 살포 전과 살포 중, 살포 후에 주의해야 할 사항을 만화를 통해 알아본다.