• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.267-276
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• 2005

This study was carried out to investigate the effects of Kimchi ingredients, garlic, ginger, green onion and fermented fish sauces, on the Kimchi characteristics during fermentation. The experiment design of this study was the central composite design and response surfaces methodology. Garlic (X$_1$) of 0∼2%, ginger (X$_2$) of 0∼1.4%, green onion (X$_3$) of 0∼4% and fermented fish sauces (shrimp, X$_4$ and anchovy, X$_{5}$) of 0∼2% per salted Chinese cabbage of 100 g put in independent variables, respectively. The result of response surface regression analysis, independent variables of various ingredients and dependent variables, correlation coefficient ($R^2$) showed very difference value according to added ingredients. In the Kimchi samples fixed independent variables of garlic (X$_1$)-ginger (X$_2$), generally, it showed high correlation value more than samples fixed other independent variables of garlic (X$_1$)-green onion (X$_3$) and ginger (X$_2$)-green onion (X$_3$) over the fermentation period. And the correlation coefficient ($R^2$) of fermented fish sauces (shrimp of X$_4$, anchovy of X$_{5}$) showed value over 0.8 in the its characteristics of Kimchi samples except for textural properties of sensory evaluation. In the graph pattern of fermented fish sauces using response surfaces methodology, it showed a little increasing value of titratable acidity, lactic acid bacteria and 'a' of redness, 'b' of yellowish according to increasing addition fermented fish sauces. In the total acceptability of sensory evaluation, it showed high value according to increasing fermented fish sauce at the initial fermentation period of Kimchi. But it showed high value Kimchi sample added content of 1.0% fermented fish sauce in the middle (appropriate fermentation) and last (excessive) fermentation period.

• Korean journal of applied entomology
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• v.24 no.4 s.65
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• pp.183-190
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• 1986

Identification of fruit sucking moths, their larval host plant, and degree of damages to fruits were investigated in $1982{\sim}'83$ at two orchards in Cheonnam province. In this study, 4 families 30 species were collected as fruit sucking moths and among them 10 species are newly recorded in Korea as fruit sucking moth: Catocala electa(B.), Spirama helicina(H.), Erebus ephesperis(H.), Parallelia stuposa(F.), Simplicia niphona(B.), Marumba gaschkewitschii(B. et G.), Agrius convolvuli(L.), Thyatira batis (L.), and Spilosoma niveum(M.). Larval host plants of fruit sucking moths in the vicinity of the fruit orchard include Cocculus trilobus D., Albizzia julibrissin D., Pterocarya rhoifolia S., Jaglans mandshurica M., Solanum melongena L., Brassia campestris S., Rubus idaeus C., Thalictrum aquilegifol L., and Rhus succedanea L. As the damage on different varieties of the main fruit trees, plum was orderly Santa Rosa>Beauty, Apple was Chook>Hong Og, Peach was Choseng Baeg Do>Hwang Do>Baeg Do, and Grape was Campbell Early>Neo Mascat>Golden Queen. Seasonal occurrence of main fruit sucking moth Spirama retorta(C.) showed peak 3 times in early-July, late-July, early-September. Oraesia emerginata(F.) showed peak 3 times in late-July, early-August, early- September and Lagoptera juno(D.) showed peak only in late-July and Adrias tyrannus amurensis(S.) showed peak only in mid-July. Fruit sucking moths were immigrated from p.m. 6 to a.m. 2, with peak in p.m. 10 to p.m. 12.

• Korean journal of applied entomology
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• v.47 no.2
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• pp.175-184
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• 2008

To screen highly active Bacillus thuringiensis isolates against Spodoptera litura (Lepidoptera, Noctuidae), 46 B. thuringiensis was isolated from 115 samples obtained from several crop soils. Especially, B. thuringiensis subsp. kurstaki CAB133 and CAB162 isolates showed 100% mortality against S. litura. $LD_{50}$ values of CAB 133, CAB162 and HD-1 strains of B. thuringiensis subsp. kurstaki were 0.089, 3.144 and $0.513{\mu}g/ml$ against 2nd larva of S. litura, respectively. The weight of 3rd larva of S. litura which were fed crystal inclusion protein $(1.267{\mu}g/ml)$ with B. thuringiensis subsp. kurstaki CAB133 was about 30 times lass than control group. CAB133 and CAB 162 strains of B. thuringiensis subsp. kurstaki which were taken a highly toxity against S. litura were analyzed by SDS-PAGE, and estimated the molecular weight of the Cry proteins. Their serological identification by H serotypes were showed B. thuringiensis subsp. kurstaki (3abc) type.

• Food Science and Preservation
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• v.21 no.4
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• pp.587-592
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• 2014

Brassica spp. vegetables have been known to have biological activities such as anti-cancer and anti-inflammatory activities. In this study, we investigated the in vitro physicochemical characteristics and antioxidant activities of commonly used Brassica spp. sprout vegetables such as kohlabi (Brassica oleracea var. gongyloides), red radish (Raphanussativus L. var. sativus), broccoli (B. oleracea var. italica), cabbage (B. rapavar. glabra Regel), rape (B. napus), radish (R. sativus), and tatsoi (B. campestris var. narinosa) sprouts. Our results showed that the vegetables with the highest total phenolics contents were the radish sprout ($24.40{\pm}1.24mg\;TAE/g$) and kohlabi sprout extracts ($23.97{\pm}0.46mg\;TAE/g$). Furthermore, the vegetable with the highest total flavonoid content was the radish sprout extract ($15.30{\pm}1.35mg\;CE/g$). However, the kohlabi sprout extract showed the highest DPPH radical scavenging value ($IC_{50}=1.95mg/mL$) and ORAC value (79.03 mM TE/g). In addition,the six kinds of Brassica spp. sprout vegetable extracts, except tatsoi, significantly inhibited the reactive oxygen species (ROS) production and showed that intracellular oxidative stress is closely related tothe accumulation of differentiated adipocytes and fat during the adipogenesis of 3T3-L1 preadipocytes. These results suggest that Brassica spp. sprout vegetables, especially kohlabi and radish sprout extracts, can be used to develop natural antioxidants.

• Journal of dental hygiene science
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• v.16 no.1
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• pp.53-61
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• 2016

Eating supports to gain energy and nutrition and improves quality of life. Ageing affects the food intake ability due to loss of natural teeth and the progressive muscle degeneration. Our objective was to investigate how the food intake ability (FIA) and the remaining teeth could influence on oral health related quality of life in the elderly. This study was performed with 503 elderly subjects living in Daejeon, Korea. The questionnaire with the FIA with 30 Korean food and Oral Health Impact Profile 14 (OHIP-14) and oral examination were surveyed. The five groups according to cluster analysis of FIA had the different numbers of remaining teeth and functional posterior teeth with opposing teeth or prosthesis significantly: group 1, $21.78{\pm}8.27$ and $2.80{\pm}2.63$; group 2, $16.75{\pm}7.87$ and $2.16{\pm}2.44$; group 3, $14.68{\pm}9.77$ and $1.73{\pm}2.30$; group 4, $9.93{\pm}8.13$ and $0.78{\pm}1.68$; group 5, $10.18{\pm}8.37$ and $0.51{\pm}1.22$. The more foods the subjects could masticate, the better oral health related quality of life they had. The medium FIA, soft FIA and the number of remaining teeth could explain 46% of OHIP-14, but hard FIA could not in the multiple regression model. We suggested to develop the oral health program for the elderly to be able to eat the food with medium physical property at least be helpful to improve oral health related quality of life.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.2
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• pp.125-134
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• 1999

The goal of this study was to find the way of reduction on food waste in the university cafeteria. A survey was conducted on the 502 students using Yeungnam University cafeteria, and illustrates the students' use and perception for the reduction of food waste. Its results can be summarized as follows: 57.2 percent of the total users use the university cafeteria every day, also 77.1 percent of the students preferred Korean style dish. Female students left more food waste than male students, and the most leaving food was stews than the other types of foods. The most favorite stew and side dish turned out tc be Yukgaejang and Bulgogi respectively, also they preferred Kimchibokkumbab. But they disliked Baechuguk, Sungiguk, salted fish and fishes. The perception of female users on the reduction of food waste was lower than that of male users, but they were concerned about on the reduction and recycling of food waste. Also the best method of food waste treatment recognized by students were utilizing the waste food as fertilizer or fodder for animals.

• Culinary science and hospitality research
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• v.17 no.1
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• pp.142-154
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• 2011

The purpose of this research is to examine the awareness and preference for a variety of Kimchi and Kimchi intake patterns among the students living in Chungbuk province. Four hundred samples, consisting of elementary, middle, and high school students, were surveyed; and a total of 366 usable, completed copies of the questionnaire were used for the research. The collected data were statistically analyzed using SPSS 10.0. The results of the analysis were as follows: First, Kimchi was considered traditional (24.3%), nutritious (20.5%), fermented (l9.2%), and healthy (16.1%). Second, the main reason Kimchi was preferred was its "hot taste" (25.4%), "chewy texture" (17.4%), and "sour taste" (14.0%). The students preferred their Kimchi a little hot, moderately salty, and properly fermented with a moderate amount of seasoning and did not care much about any particular parts of Kimchi. Third, 75.4% of the students ate Kimchi more than twice a day, and 78.0% of the students consumed more than 3 pieces($2.5{\times}3.0cm$) of Kimchi per meal. Fourth, elementary students wanted the school foodservice to develop bite-sized Kimchi while middle school students wanted to eat their favorite parts of Kimchi without the fishy smell. High school students wanted to eat cool and fresh Kimchi. Finally, the students wanted Kimchi to contain the following fruit and vegetables: pears (48.9%), apples (34.2%), and pineapples (30.0%), young radishes (44.9%), turnips (37.5%), and sesame leaves (34.9%). This study concludes that it is necessary to educate young students about traditional Korean food culture, serve them various types of Kimchi, change the service style, and develop new Kimchi recipes to increase Kimchi intake in school foodservices.

• Journal of Korea Society of Industrial Information Systems
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• v.12 no.5
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• pp.1-13
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• 2007

In this research, we found out that bridging nodes have great effect on the robustness of protein-protein interaction networks. Until now, many researchers have focused on node's degree as node's essentiality. Hub nodes in the scale-free network are very essential in the network robustness. Some researchers have tried to relate node's essentiality with node's betweenness centrality. These approaches with betweenness centrality are reasonable but there is a positive relation between node's degree and betweenness centrality value. So, there are no differences between two approaches. We first define a bridging node as the node with low connectivity and high betweenness value, we then verify that such a bridging node is a primary factor in the network robustness. For a biological network database from Internet, we demonstrate that the removal of bridging nodes defragment an entire network severally and the importance of the bridging nodes in the network robustness.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.713-720
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• 2013

The purpose of this study was to evaluate the effectiveness of vegetable-related nutrition education for fourth grade elementary school students in Gyeongnam province. A comparative analysis of nutritional knowledge on vegetables, vegetable preferences, and vegetable intake in school foodservices were assessed between a control group and an experimental group. The control and experimental group contained 62 and 67 students, respectively, and the experimental group received nutritional education in four sessions (40 minutes each session) per week. A self-administered survey was conducted before and after this education, and 122 questionnaires (for 61 members of the experimental group and 61 members of control group) were analyzed. In the experimental group, there was a significant (p<0.001) increase in vegetable-related nutrition knowledge (form 5.02 to 6.10 out of a total score of 9), while there were no significant differences in the control group. Vegetable preference scores also significantly (p<0.001) increased (from 3.44 to 3.85 on the 5-point Likert scale) in experimental group, while there were no significant difference in control group. We also observed a significant (p<0.001) increase in vegetable intake from school foodservices (89.34% to 95.49%) in the experimental group, but there were no significant differences in the control group. In conclusion, a vegetable-related nutrition education for fourth grade elementary school students was effective at improving the nutritional knowledge of vegetables, vegetable preferences, and vegetable intake from school foodservices. Therefore, to encourage the vegetable-related right dietary habits, sustainable, and systematic nutrition education programs should be implemented for elementary students.

• Korean Journal of Environmental Agriculture
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• v.21 no.1
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• pp.50-56
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• 2002

This experiment was carried out to obtain some information about overwintering, physiological and ecological characteristics of apple snails. Another purpose of this experiment was to characterize an appetite for rice plants by apple snails and to elucidate their choice of fresh green ones (vegetables, some other crops, weeds in rice fields). The freshwater snails were found with higher population at sites abundant organic compounds such as plant debris and at regions with high temperature. They also prefer calcium-rich water. This is a naturally occurring process. Apple snails were exceptionally veil-adapted to the south regions of Korea, especially Janghang, Jangseong and Haenam, even if the temperature of winter season is cold below 0$^{\circ}C$. Apple snails were not very selective in their food choice and eat almost everything available in their environment. A snail have something called a radula in its mouth for grinding up its food. A apple snail also chews on fruits and young succulent plant barks. In case of reproduction. apple snails deposit about 157$\sim$784 (average of 321 eggs) milky white to pale orange colored eggs above the waterline. In approximately every 22.4 seconds a new egg appears. The total time needed to deposit a egg mass varies from 58 minutes$\sim$4 hours 13 minutes. Apple snails reproduct actively from May to June and from September to October. An appetite of apple snails for rice plants was the different depending on their size and glowing stage for rice plants. Apple snails had a great appetite of rice plants as well as dropwort, tomato, cabbage, radish, aquatic plants etc. They preferred to eat young rice plants and drastically quit eating rice plants of over 40 cm in height. Thus considering the food preference of apple snail for various plants including rice, they were thought to be a potentially strong predator in fields, especially, at regions with warmer winter.