• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.301-310
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• 2005

The effects of defatted soy flour on the physicochemical characteristics of dough and bread making properties were studied. Defatted soy flour is added to wheat flour for bread-making in order to maximize the use of isoflavones in the soybean. Different particle sizes of both defatted soy flour and wheat flour were prepared by grinding and sievingwith meshes. In the mixograph test, the addition of defatted soy flour to wheat flour increased the requirement for water and decreased the dough development time. Water absorption rates were also investigated to determine the optimum quantity of water for good dough. As the level of defatted soy flour mixed with wheat flour increased, the sedimentation and P.K. values decreased. In comparison with control, the bread made with defatted soy flour especially had a lower specific loaf volume. Specific loaf volume of wheat flour-defatted soy flour bread prepared (Ed- this is an incomplete sentence, it's only a subject clause, and I don't how what you intend to state). In terms of the staling rate and hardness of the wheat flour-defatted soy flour bread, the increased defatted soy flour had a faster staling rate during storage at 5? than at 25? for 5days. From the result of sensory evaluation, wheat flour-defatted soy flour breads containing up to $4\%$ defatted soy flour were rated as being of high quality.

• Journal of Gifted/Talented Education
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• v.19 no.3
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• pp.697-727
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• 2009

The purposes of this study are to investigate Korean science teachers' perception on the science gifted education in Korea, and to investigate if there are differences on their perception among the science teachers whose institutes are different. Their institutes are divided into three groups, which are the formal schools for the gifted in science such as Science High-School, gifted education centers attached to district education authority, and general secondary schools. For the study, 266 science teachers were sampled from the schools in Busan Metro-city, Ulsan Metro-city, and Kyoungnam Province, and then questionnaire developed by the authors were administered to them. The research results are as follows. Firstly, teachers who were going to participate in special education for the gifted in science answered affirmatively, and they thought it seemed worthwhile. On the other hand teachers who were not going to participate in it, answered negatively, mentioning shortage in specialty or extra work overload. Secondly, only the Korean Educational Development Institute was too much preferred by science teachers for teacher training institute for the gifted education in science. Therefore, it is needed to extend the teacher training institutes for the gifted education in science throughout the country. Thirdly, the perception of science teachers on the constitution of a class for the gifted in science is very different among the teachers of formal schools for the gifted in science and the teachers who teach science part time when it is needed in the district institutes for the gifted education. Finally, the perception on the aims of special education for the gifted in science is very different between the teachers who teach the gifted in science and the teachers who do not teach them.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.319-332
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• 2009

The present study was performed to analyze the life style and eating behavior of stroke patients and to find the risk factors related to stroke incidence in Daegu and Gyeongbuk Province, Korea. The case subjects (n=100) were selected from newly diagnosed stroke patients at Kyungpook National University Hospital. The control subjects (n=150) were selected from community inhabitants who did not have stroke history and were sex and age-matched with the case subjects. The survey was conducted by individual interviews using questionnaires on the general characteristics, life-style, eating behavior, food intake frequency and food preference. The high body mass index, preexisting diseases such as diabetes and hypertension, stroke family history, smoking, overeating habit and high preference for sweet, greasy and meat foods appeared to be the risk factors for stroke incidence. On the other hand, the results suggest that life style of regular exercise and nonsmoking, food habits of green tea drinking and enough chewing, preference for Korean meal type, high intake frequency for legumes, vegetables, mushrooms, seaweeds, fishes and shell fishes, soy milk and green tea might be the protective factors for the stroke. Therefore, maintenance of healthy weight, the prevention and management of the deteriorative chronic diseases, change of life style and improvement of eating behaviors are considered to be important for stroke prevention.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.217-222
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• 2008

The aim of the present study was to evaluate the effect of marination with mixed salt (NaCl, $CaCl_2$, and phosphate) and kiwi juice and of different cooking methods for pork loin-based products in order to establish the basic database for increasing the consumption of pork loin in Korea. Diced chilled pork loin ($2{\times}2{\times}2\;cm$) was marinated in 4 different treatments: no additives (T1), salt mix only (T2), kiwi juice only (T3), and salt mix+kiwi juice (T4). The mixed salt was prepared by the addition of NaCl, $CaCl_2$, and phosphate dissolved in water (10% of pork loin weight) at concentrations of 0.5, 0.5, and 0.3% per pork loin weight, respectively. The amount of kiwi juice was 10% of pork loin weight. After marination for 24 hrs at $4^{\circ}C$, the samples were cooked with different methods including roasting with Kimchi, pan broiling, and simmering. After simmering, pH of pork loin of T1 and T2 was higher than that of T3 and T4 (p<0.05), while that of roasted with Kimchi and pan broiled did not show any difference. Water holding capacity of T4 after pan broiling was higher than that of T1, T2, and T3 (p<0.001) and shear force of T4 was lower than other treatments. Also flavor and acceptability of T4 after pan broiling were scored higher by 11 sensory panelists (p<0.05). From this result, the pork loin-based products marinated with mixed salt and kiwi juice with pan broiling would be preferred by consumers as one of the methods to promote the consumption of pork loin in Korea.

• Journal of Korean Home Economics Education Association
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• v.30 no.1
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• pp.15-28
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• 2018

Teachers are not completed by appointment, but gradually made through self-development and training for a long time. In order to improve a sense of responsibility of home economics teachers, and also to suggest the purpose and direction of program through job training, the needs of training subjects should be preferentially understood. Thus, this study aims to provide basic data for establishing the developmental operation measures of training for home economics teachers, by researching the needs for training performed after the qualification training for first-grade teachers, targeting the teachers participating in the qualification training program for first-grade teachers of home economics in 2017. About the half of the research subjects received the home economics training one time or less for last three years. Through the training for first-grade teachers, the technical improvement of lesson instruction was demanded the most. As professional qualifications that should be cultivated through training, the ability to develop teaching methods and teaching/learning materials was the highest. Regarding the theme of training, the development of teaching/learning materials for home economics was desired the most. They wanted the training method including direct participation with high utilization for lesson, sublation of competition-centered evaluation, preference of instructors with field experience, continuous opportunity of home economics training, and communicative training. Regarding the needs for the 2015 revised curriculum, the demand for the training of 'human development and family' area was the highest. Therefore, in order to improve the professionalism of teachers through home economics training, it would be necessary to improve the educational environment such as temporal room for training and administrative support, and also to provide diverse types of training like group training, remote training, and smartphone app training suitable for changes in the generation of teachers. Also, on top of forming communities of home economics teachers, and sharing great contents of training, there should be individually-customized training for practice and sharing lesson cases.

• Korean journal of applied entomology
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• v.54 no.3
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• pp.151-158
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• 2015

Chlorine dioxide ($ClO_2$) can be used as a fumigant to kill insects. However, some insects can exhibit an evasive behavior from chlorine dioxide. This evasive behavior decreases the efficiency of the insecticidal activity of chlorine dioxide. This study tested a hypothesis that heat treatment suppresses the evasive behavior and synergizes the control efficacy of chlorine dioxide. Chlorine dioxide fumigation killed the red flour beetle, Tribolium castaneum, under direct exposure condition to the chemical for 12 h with median lethal concentrations of 383.67 ppm (153.63 - 955.78 ppm: 95% confidence interval) for larvae and 397.75 ppm (354.46 - 446.13 ppm: 95% confidence interval) for adults. However, when they were treated with enough diet flour, they exhibited an evasive behavior by entering the diet, which significantly decreased the control efficacy of the fumigant. To clarify the evasive behavior, the choice test of the adults were performed in Y tube arena. The test adults significantly avoided the diet treated with chlorine dioxide, while the antennatectomized adults lost the avoidance behavior. Heat treatment using $46^{\circ}C$ for 6 h killed only 10% or less of T. castaneum. Interestingly, most adults were observed to come out of the diet under the heat treatment. Chlorine dioxide treatment even at 400 ppm for 6 h did not kill any T. castaneum. However, the combined treatment of chlorine dioxide with the heat treatment for 6 h resulted in 95% mortality. These results indicated that heat treatment suppressed the evasive behavior of T. castaneum and synergized the control efficacy of the chlorine dioxide fumigant.

• Journal of Bio-Environment Control
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• v.27 no.3
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• pp.253-259
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• 2018

This study set out to select a system to realize an optimal environment for strawberry cultivation greenhouses based on data about the growth and development of strawberry and its environment and to provide basic data for the research of its improved productivity. For these purposes, the investigator conducted a field survey with greenhouses for strawberry cultivation in western Gyeongnam. The findings show that farmers in their fifties and sixties accounted for the biggest part in the age groups of strawberry farmers. While those who were under 50 were accounted for approximately 67.5%, those who were 60 or older accounted for 32.5%. As for cultivation experiences, the majority of the farmers had ten years of cultivation experiences or less with some having 30 years of cultivation experiences or more. All the farmers built an arch type single span greenhouse. Those who used nutrient solutions were about 75.0%, being more than those who used soil. All of the farmers that used a nutrient solution adopted an elevated hydroponic system. The single span greenhouses were in the range of 7.5~8.5m, 1.3~1.8m and 2.5~3.5m for width, eaves, and ridge height, respectively, regardless of survey areas. The rafters interval was about 0.7~0.8m. In elevated hydroponic cultivation, the width, height, and interval of the beds were about 0.25m, 1.2m and 1.0m, respectively. As for the strawberry varieties, the domestic ones accounted for approximately 97.5% with Seolhyang being the most favorite one at about 65.0%. As for the internal environment factors of greenhouses, 38 farmers measured only temperature and relatively humidity. As for hydroponics, the farmers used a hydroponics control system. Except for the farmers that introduced a smart farm system for temperature and humidity control, approximately 85.0% controlled temperature and humidity only with a control panel for side windows and ventilation fans. As for heating and heat insulation, all of the farmers were using water curtains with many farmers using an oil or electric boiler, radiating lamp or non-woven fabric, as well, when necessary.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.31 no.2 s.51
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• pp.169-177
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• 2005

The propensity to purchase babies' cosmetics is investigated and analysed for this research. The synopsis of this research paper is as follows. The first, the $68\%$ of all respondents do not how a manufacturer or brand name in the reality of variously emerging domestic and import cosmetics for babies. The second, in case of a child haying a fair, sensitive skin or atopy (atopic dermatitis), the respondents are careful in choosing babies cosmetics but in case of a child having a normal skin the older a child grows from a stage of a new-born, a baby and an infant to a primary-school child, the older its mother is, the more respondents use adults' cosmetics in common rather than use cosmetics only for babies. $7.6\%$ of respondents do not use babies' cosmetirs at ail. Especially, in using bathing goods such as a shampoo or a body cleanser, they frequently use adults' cosmetics in common. The third, the qualify is taken into the utmost consideration in purchasing babies' cosmetics. The Quality of imports is trusted and preferred better than that of domestic goods. The cost of purchasing babies cosmetics is less than 10,000 Won. consumers recognize that the price or cosmetics is rather high. The last, the improvement or babies cosmetics is 'the safety of goods', answered by $56.5\%$ of respondents. The respondents are generally not satisfied with babies' cosmetics. So, a baby's skin is threatened by a newly-built house syndrome, the increase of atopic dermatitis, etc., caused by an environmental pollutions, a change of diet and a change of residential life. Under these actual conditions, babies' cosmetics which can protect a delicate and sensitive skin of a baby should be developed immediately. Consumers should have a correct choice with precise recognition and information on a baby's skin and cosmetics and continually use the efficacious and excellent babies' cosmetics to prevent a baby from a skin irritation, and need to show a keen interest in a healthy skin of a baby.

• Food Science and Preservation
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• v.21 no.4
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• pp.451-459
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• 2014

The aim of this study was to provide useful information for making guide of quality index of Korean red pepper. The results of physicochemical characteristics analysis showed the moisture content of air-dried and sun-dried red pepper were 10.38~15.60% and 9.46~17.22%, which show that 50% of the 40 samples exceeded the 13% KS moisture standards of red pepper powder. The capsaicinoids content of the air-dried and sun-dried samples were 10.85~126.39 mg% (1,627~18,958 Scoville heat unit) and 0.43~164.09 mg% (64.5~24,613.5 Scoville heat unit). A wide distribution of ASTA values was observed: 49.12~154.69 and 70.08~182.13 for air-dried and sun-dried red pepper, respectively, with 9.29~23.10% free sugar, and 0~1,050 mg% of ascorbic acid. The total viable cells of the air-dried red peppers were 2.01~6.67 log CFU/g and of sun-dried red peppers, 1.74~5.77 log CFU/g. The contamination level of yeast in the samples were 1.03~4.12 log CFU/g of the air-dried samples and 1.05~6.10 log CFU/g of the sun-dried samples. Among the foodborne pathogens, Clostridium perfringens and Bacillus cereus were detected in many red pepper samples regardless drying method. In the principal component analysis, the first (PC1) and second principal components (PC2) accounted for 56.78 % of the total variances (38.47% and 18.31%, respectively). Ascorbic acid, ASTA, color value (L, a, b) were strongly correlated with the PC1, and quality characteristics such as moisture, microorganism, sample (drying method) showed a negative correlation with the PC1.

• Journal of dental hygiene science
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• v.12 no.5
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• pp.525-534
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• 2012

Study the effect of stress factors and increases in stress at work on the changes in eating behavior and habits and the influence of these changes on the health of dental hygienists. Use the responses of 273 dental hygienists who work in or around the Seoul area after surveying them by post or face to face. The biggest reason for skipping breakfast was having no time (60.4%) and the most desired change in eating habits was over eating (33.0%) while 51.6% responded that they over ate or binge ate due to stress. The largest stress factor was work load 39.6% and subjects responded that after stress the amount of food consumed increased very much for 12.1%, very for 49.8%, indicating increased food consumption than usual. The group with the most job stress had a high level of self stress awareness (p<0.001), nervousness (p<0.01), back pains (p<0.001), optical fatigue (p<0.01), headache (p<0.01) and indigestion (p<0.01). The higher the job stress, the poorer the eating behavior was (p<0.01) and job stress was high for dental hygienists working in dental clinics with less than three dental hygienists (p<0.05). Low eating behavior scores could be seen in groups that took 4 night shifts per week (p<0.05). Job stress scores for high for groups with no break time during work (p<0.001) and these groups showed low eating behavior scores (p<0.01). Furthermore, if high levels of self stress awareness was present, job stress was very high (p<0.001) and eating behavior scores were the lowest (p<0.05). Job stress of dental hygienists impede the eating behavior and habits therefore has a negative influence on their health. There is a need for more efforts to solve this problem and thus maintain the health of dental hygienists.