• Korean Journal of Food Science and Technology
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• v.50 no.2
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• pp.152-164
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• 2018

Fermented seasoning pastes were prepared by Aspergillus oryzae and Bacillus subtilis using three edible insects, Tenebrio molitor larvae (TMP), Gryllus bimaculatus (GBP), and Bombyx mori pupa (SPP), with soybean (SBP) as a negative control. Volatile compounds were extracted by the headspace solid-phase microextraction (HS-SPME) method and confirmed by gas chromatograph-mass spectrometry (GC-MS). In total, 121 volatiles from four samples were identified and sub-grouped as 11 esters, 18 alcohols, 23 aldehydes, 5 acids, 10 pyrazines, 2 pyridines, 7 aromatic hydrocarbons, 10 ketones, 19 alkanes, 9 amides, 4 furans and 3 miscellaneous. TMP, GBP, SPP and SBP had 48, 54, 36, and 55 volatile compounds, respectively. Overall, 2,6-dimethylpyrazine and trimethylpyrazine were found by a high proportion in all samples. Tetramethylpyrazine, a main flavor of doenjang, a Korean fermented seasoning soybean paste, was identified as one of the major compounds in TMP, SPP, and SBP. SBP had benzaldehyde, hexanal, n-pentanal, and aldehydes and SPP with pyrazines.

• The korean journal of orthodontics
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• v.31 no.5 s.88
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• pp.535-548
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• 2001

The purpose of this study was to evaluate changes in soft tissue chin thickness and to investigate correlations between hard and soft tissues measurements after orthodontic treatment conducted by premolars extraction and incisor retraction. The sample consisted of 35 female adults with Angle classification class I or class II division 1 malocclusion. Using lateral cephalometric radiographs taken before and after treatment, hard and soft tissue structures were measured and reproducible six landmark on soft chin tissue were used to locate the various points of soft tissue contour of the chin. The res에ts were as follows : 1. There were signigicant correlations between pretreatment B-B', Pm-Pm' and pretreatment vortical skeletal measurements such as $MP{\perp}HP,\;MP{\perp}PP$, ALFH and between a-a', b-b', Me-Me' and measurements of sym-physeal morphology such as SL, SW, PL. 2. There were significant decreases at B-B', Pm-Pm' and significant increases at a-a', b-b' between pre-and posttreatment mea surements. 3. There were significant correlations among soft tissues changes and hard tissue changes except for changes at B-B' and the range of correlation coefficient was about 0.3-0.4. 4. There were significant differences at ${\Delta}UI-VP,\;LI{\perp}, and B-B' measurements between subgroups divided by posttreatment Pog-Pog' changes. 5. There were significant differences at ${\Delta}overbite,\;NPog{\perp}HP,\;and\;Me-Me'$ measurements between subgroups divided by posttreatment Me-Me' changes.

• Korean Journal of Poultry Science
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• v.32 no.4
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• pp.269-273
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• 2005

The wild ginseng culture by-products(WGCB) was added to the laying hens diets. A total of 420 Lohmann Brown laying hens were alloted to five levels of drinking water containing WGCB 0, 0.4, 0.8 1.6, $3.2\%$with seven replications and fed com-soybean meal based diets contained ME 2,800 kcal/kg, CP $16\%$. Laying Performance, egg quality, egg yolk fatty acid and cholesterol concentration were measured. Egg Production and daily e99 mass were significantly lower(p<0.05) in birds fed the WGCB $3.2\%$ compared with no WGCB group, but showed no significant effect in other treatments. Feed efficiency of birds fed $0.4\%$ WGCB showed the lowest of all treatments(p<0.05). Eggshell thickness was increased(p<0.05) by WGCB supplementation, whereas eggshell breaking strength, haugh unit and yolk color index were not affected. No significant change in yolk fatty acids and cholesterol were observed by the addition of WGCB.

• The Journal of the Petrological Society of Korea
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• v.27 no.3
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• pp.153-171
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• 2018

This study focuses on the investigation of geologic distribution and stratigraphy in the eastern part of Yeongdeok-gun, based on Lidar imaging, detailed field survey, microscopic observations, SHRIMP and LA-MC-ICPMS U-Pb age dating, and a new geological map has been created. The stratigraphy of the study area is composed of the Paleoproterozoic metamorphic rocks consisting of banded gneisses of sedimentary origin and schists ($1841.5{\pm}9.6Ma$) of volcanic origin, Triassic Yeongdeok plutonic rocks ($249.1{\pm}2.3Ma$) and Pinkish granites ($242.4{\pm}2.4Ma$), Jurassic Changpo plutonic rocks ($193.2{\pm}1.9Ma{\sim}188.8{\pm}2.0Ma$) and Fine-grained granites ($192.9{\pm}1.7Ma$), Formations [Gyeongjeongdong Fm, Ullyeonsan Fm. (~108 Ma), Donghwachi Fm.] of the Early Cretaceous Gyeongsang Supergroup and acidic volcanic rocks and dykes erupted and intruded in the Late Cretaceous, Miocene intrusive rhyolitic tuffs ($23.1{\pm}0.2Ma{\sim}22.97{\pm}0.13Ma$) and sedimentary rocks of the Yeonghae basin, and the Quaternary sediments. The Triassic Pinkish granites, Jurassic Changpo plutonic rocks and Fine-grained granites are newly defined plutonic rocks in this study. Miocene intrusive rhyolitic tuffs bounded by the Yangsan Fault, which was first discovered in the north of Pohang city, are believed to play an important role in the understanding of the Miocene volcanic activity and the crustal deformation history on the Korean Peninsula. It is confirmed that The NNE-SSW-striking Yangsan Fault penetrating the central part of the study area and branch faults are predominant in the dextral movement and cutting all strata except the Quaternary sediments.

• The Korean Journal of Food And Nutrition
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• v.11 no.3
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• pp.323-328
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• 1998

This study was to investigate regularity of breakfast and food habits of commuting local college students. The regularly breakfast eating rate was found to be 32.9% in man and 26.5% in woman. The mean score of food habits was pretty low, 36.7 out of minimum possible score 12 and maximum 60. The mean score of nutrition attitude was 58.1 out of minimum possible score 18 and maximum 90. This survey showed that skipping breakfast or irregularity of breakfast led to overeating, high fat diet, lot of alcohol and imbalanced diet. It was known that breakfast was the most important among three meals. But having balanced breakfast daily was very difficult according to loss of appetite and busy schedule early in the morning. I suggested carbohydrate food, protein food, and vitamin & mineral food items desirable for nutritionally balanced, easily digestible, tasteful, quick and easily cooking breakfast menu. It was recommended to choose on item out of each of three food categories considering calory(1/3 of daily recommended calory intake for breakfast).

• Journal of Korean Home Economics Education Association
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• v.31 no.1
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• pp.137-149
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• 2019

This study described the status of snack intake and personality of middle school students, determined the differences in snack intake and personality according to gender and grade levels, and examined the effect of snack intake on personality. Data were collected from a self-reported survey from students of a middle school in Gwangju city and 717 questionnaires used for the analyses. The data were analyzed for frequency, percentage, mean, standard deviation, Cronbach's α, t-test, ANOVA, Duncan test, and multiple regression analysis using SPSS/PC 18.0 program. The results obtained were as follows. First, as for the snack intake frequency, '1~2 times per a day' had the largest number of responses(42.3%), followed by 'sometimes'(37.6%), '2~3 times per a day'(12.6%), 'never'(7.5%). As for the reason of snack intake, 'habitually'(27.3%) had the largest number of responses, followed by 'insufficient amount of meal'(21.0%), 'skipping meals'(13.6%), and 'stress relief'(8.2%). Mean score of agreeableness was the highest(3.64) among the personality components followed by Openness/intellect(3.42), Extraversion(3.36), Conscientiousness(3.15), and Emotional Stability(3.09) on the 5-point scale. Second, there were statistically significant differences in Emotional Stability depending on the gender. There were statistically significant differences in Extraversion, Agreeableness, and Openness/intellect by the grade level. Third, fruit intake frequency had statistically significant influence on Extraversion(β=.134). Intake frequency of bread(β=-.099), fruit(β=.142), ice cream(β=.092), and rice cake(β=.090) had statistically significant influence on Agreeableness. Intake frequency of bread(β=.105), drink(β=-.113), fruit(β=.113), and flour-based food(β=-.126) had statistically significant influence on Emotional Stability. Intake frequency of fruit(β=.106) and milk(β=.110) had statistically significant influence on Openness/intellect. Intake frequency of fruit had statistically positive influence on all the personality components. Intake frequency of rice cake had statistically positive influence on two personality components. Intake frequency of drinks had statistically negative influence on Emotional Stability. The outcomes indicate that snack intake affects the personality of adolescents.

• The korean journal of orthodontics
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• v.32 no.1 s.90
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• pp.9-18
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• 2002

The present study hypothesized that the double keyhole looped archwire plays a positive role for the sake of translatory movement and/or controlled tipping of upper 6 anteriors, and secures anchorage control as well. The purposes of the study were to evaluate the changes in lateral cephalograms during orthodontic treatment with DKHLs and to compare the skeletal & dental changes before- & after-treatment. The materials of this study were lateral cephalograms of 20 adult patients with upper dentoalveolar protrusion both in class I and in class II Division1 malocclusion. Lateral cephalograms were taken before and after orthodontic treatment with upper 1st bicuspid extraction and DKHLs. The results were obtained as follows : 1. There were no statistically significant differences in skeletal measurement except SNB and PTFH between before- & after-treatment. The major changes were in dentoalveolar region. 2. After treatment, there were statistically significant decrease in dental measurement except interincisal angle. 3. Both upper & lower lip protrusion was decreased. 4. There were statistically differences in upper anterior crown horizontal & root vertical dimension(7.08 ${\pm}$ 2.14 mm, 2.38 ${\pm}$ 1.15 mm, p<0.01). 5. There were statistically differences in upper posterior dental(both crown & root) horizontal dimension(2.48 ${\pm}$ 0.99 mm, 2.05 ${\pm}$ 0.91 mm, p<0.01).