• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.5
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• pp.190-198
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• 2018

The purpose of this study was intended to provide baseline data to develop child health education for multicultural mothers. Participants were 30 multicultural mothers in B city multicultural family support centers and 20 persons in charge of child healthcare in B city. From Dec 2016 to Jan 2017 a self-report instrument was used to measure general characteristics, status, importance, implementation, and needs of child healthcare education. The data were analyzed through frequencies, Chi-squared test, and analysis of variance using the SPSS 20.0 program. Fifty-seven percent of transcultural mothers had not participated in child healthcare education before. There was no significant difference between importance and implementation of child healthcare education. In Borich analysis, "Safety accident prevention", "Toilet training", and "Growth and development" were in the 25th percentile. In Locus for Focus, "Safety accident prevention", "Bathing", "Baby massage", "Toilet training", and "Weaning food" were in the HH area. In comparison with importance of child healthcare education, multicultural mothers, and persons in charge of child healthcare, multicultural mothers had significantly higher scores than persons in charge of child healthcare. Therefore, in order to meet multicultural mothers' educational needs for child healthcare education, child healthcare information should be developed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.2
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• pp.273-280
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• 2014

This study was carried out to investigate the quality characteristics of bread added with Aronia powder. Breads were prepared with different amounts of Aronia powder (in ratios of 0, 1, 3, 5, and 10% of total flour). As the Aronia powder content increased, the pH level decreased while total acidity increased. For color, bread added with 10% Aronia powder showed low lightness and yellowness but high redness. As the Aronia powder content increased, antioxidant activity, total polyphenol content, and baking loss also significantly increased. For the preservation period, breads added with Aronia showed mold growth within 4 days, whereas the control showed growth within 2 days. Bread added with 10% Aronia showed strong retrogradation. In the sensory evaluation, appearance, color, and overall acceptance of bread added with 3% Aronia showed remarkably higher values than both the control and others samples.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.9 no.2
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• pp.153-161
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• 2006

Purpose: This study was designed to investigate rotavirus infection by comparing the clinical characteristics in neonates and infants. Methods: We enrolled 104 neonates and 250 infants wiht gastroenteritis and a rotazyme test positive reaction at the Soonchunhyang University Bucheon Hospital from February 2001 to January 2003. Results: The seasonal peaks of infection in infants occurred from February to June. However, in neonates, it occurred from October to December due to nursery outbreaks. Diarrhea, vomiting, fever and convulsions were significant symptoms in infants; however, metabolic acidosis with dehydration, jaundice, irritability, apnea, bloody stool, gastric residual, grunting, poor oral intake, lethargy as well as fever and diarrhea were more common in the neonates. Upper respiratory infection, pneumonia and bronchitis were present in the infants; however, necrotizing enterocolitis was more commonly observed in the in neonates. Among the patients with rotaviral infection, formula feeding was more popular than breast milk feeding in both the neonates and infants; however, this finding was not statistically significant. Conclusion: Rotavirus can be a significant pathogen in neonates as well as infants. Neonates suffering from fever, poor oral intake, lethargy and apnea should be investigated for rotaviral infection. A new vaccine, rotaviral specific immunoglobulin and treatment guidelines are needed for eradicating rotavirus infection. Further studies on isolation, infection pathway, immune response and treatment of rotavirus are needed.

• Food Science and Preservation
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• v.21 no.5
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• pp.757-765
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• 2014

Campbell Early grapes were spontaneously fermented with and without sulfiting to investigate the effect of sulfiting on the fermentation characteristics and physicochemical properties of Campbell Early wine. During the fermentation, the increase in the alcohol and the decrease in the soluble solid contents were faster without sulfiting, as was the increase in the yeast viable counts compared to those with sulfiting. However, the final alcohol and soluble solid contents reached similar levels with and without sulfiting. The PCR-RFLP analysis of the yeast in the ITS I-5.8S-ITS II region revealed that the increase in the S. cerevisiae was faster in the initial fermentation stage and reached a slightly higher level in the late stage with sulfiting than without sulfiting. The wine prepared after the fermentation with sulfiting showed higher malic and tartaric acid contents, as well as methanol, acetaldehyde, and n-propanol contents, than the wine prepared without sulfiting. The ethyl acetate content of the wine without sulfiting was 375.5 mg/L, which was 5.3 times higher than that (70.5 mg/L) with sulfiting. In the sensory evaluation, the wine without sulfiting obtained higher scores in flavor and overall preference than that with sulfiting.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.276-280
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• 2013

Obesity, the leading metabolic disease, is a prevalent health problem in industrialized countries and is closely associated with coronary heart disease, hypertension, diabetes, and even cancer. In this study, we investigated the effects of dip-sauce for meat containing Garcinia cambogia extract (GC) on the lipid accumulation and body weight reduction in rats fed high-fat diet for three months. Eighteen Sprague Dawley male rats of five-week-old were randomly assigned to one of three groups; normal chew diet (NCD) group, high-fat diet plus GC-noncontaining dip-sauce (HFD) group, and HFD plus GC-containing dip-sauce (HFD+GC) group. Co-administration of GC-containing dip-sauce (5 g/kg body weight/day) with HFD significantly attenuated cumulative body weight gain, compared with NCD or HFD groups. Both epididymal and perirenal fat pad weights in the HFD plus GC group were significantly lower than those of HFD or NCD groups. Administration of GC-containing dip-sauce also resulted in significant reduction in the serum levels of total cholesterol, total lipid, and triglyceride, compared with NCD or HFD groups. Thus, GC-containing dip-sauce confers beneficial effects to pathological states associated with metabolic disorder via its anti-obesity and lipid lowering properties.

• Journal of Korean Society of Environmental Engineers
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• v.31 no.7
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• pp.531-540
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• 2009

In this study, thermo-gravimetric analysis(TGA) was used to investigate the effect of urea concentration and heating rate on the ammonia($NH_3$) formation process from urea solution. A newly designed pipe nozzle was inserted through a 1,000 N${\ss}$(C)/h oil firing boiler to compare the DeNOx efficiencies between the upward and downward nozzle. This experiment reveals the effect of path which an urea droplet goes through. Urea solution showed the same TGA graph without regard to the presence of oxygen. Heating rate had a great influence on the weight loss trend. But the concentration of urea solution between 10% and 40% did not affect so much the thermal decomposition temperature. Therefore, heating rate is more important factor on the thermal decomposition of urea than the concentration of urea solution. Three nozzles located at different positions showed similar DeNOx efficiencies such as 68.1%, 71.8%, 70.8% at the same temperature. Even though urea solution was injected for the same zone, the injection direction made much difference in DeNOx efficiency. A upward nozzle showed 68.1% and downward nozzle 9.5%. This results illustrate the importance of heating rate.

• Korean Journal of Food Science and Technology
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• v.48 no.1
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• pp.27-35
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• 2016

This study was conducted to investigate the quality characteristics of makgeolli containing aronia, (Aronia melanocarpa (0-1.9%)). After an initial decrease in the range of pH from 4.93-5.04 to 3.43-3.61 over a period of 6 days, it gradually increased until 14 days. As the fermentation proceeded, sugar contents and reducing sugar contents initially increased in majority of the samples, and subsequently decreased after 2 days. Total acidity contents increased until 6 days and then became higher as the content of aronia increased. Total acidity levels were within the range of 0.50-0.62%. After 14 days of fermentation, the alcohol contents ranged between 11.97 and 14.13%. Over the same time span, the amino acid content increased from a range of 1.57-2.22 to 5.86-6.92%. The microbial cell count and yeast colony count increased over the initial 4 days and then gradually decreased. Total polyphenol content and total flavonoid of aronia makgeolli were significantly higher than those of the control group. Based on the sensory evaluation, makgeolli with 1.3% aronia demonstrated the highest overall acceptance.

• The Korean Journal of Archival Studies
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• no.48
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• pp.210-252
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• 2016

Community creates, receives and preserves the records, which made the community members and the entire society remember their history. As for community archives, archival appraisal is very political activity because appraisal of community records means whose memory remain alive in history. This study aims to analyze archival appraisal theories from the perspective of community and community archives, and suggest appraisal model for community archives. This study begins with examining the meaning of community archives and appraisal related issues including; i) community identity and independence of archives, ii) struggle of memory and multiple narratives, iii) uniqueness of each community and its archives, and iv) community archives as memory process and social inclusion. At the next stage, it deals with the archival theories from Schellenberg's archival values theory to macro-appraisal, to investigate possible application of theories for community records appraisal. It finds that the societal approach of macro-appraisal have advantage to appraise the community records. This study finally suggests the appraisal model for community archives by modifying the macro-appraisal components as well as by complying the principles of community archives. The model consists of the purpose and object of appraisal, principle and basis of valuation, and cooperation model between mainstream repository and community.

• The Korean Journal of Archival Studies
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• no.80
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• pp.89-128
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• 2024

This study believed that records could help 'strengthen identity' and that job archives could help provide pride and identity in one's job by preserving the history and culture of it. This study investigated whether building a librarian archive could help preserve records related to librarians, share experiences and knowledge among librarians, and confirm the history and identity of oneself and the group. In-depth interviews were conducted with librarians to examine what records should be included and what records could help strengthen the librarian's identity. As a result of the interview, various records related to the work of librarians were identified, and records related to the history of librarians were also confirmed. It was found that historical events related to librarians and library services provided by previous generations of librarians will help strengthen the identity of librarians. Thus, the Librarian Archive can help librarians reflect on themselves as librarians and decide on their own direction. This study presented a plan to build a librarian archive as a participatory archive through cooperation between institutions and communities. In this study, it was expected that through building a librarian archive, it would be possible to strengthen the professional identity of librarians, share the history of librarians, create a collective intelligence platform, efficiently process work, and improve the social status of libraries and librarians.

• Food Science and Preservation
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• v.30 no.4
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• pp.642-653
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• 2023

This study was conducted to determine the quality properties, phytochemical compounds, and antioxidant activities of cookies prepared by replacing wheat flour with 0%, 2%, 4%, and 6% aronia powder. The moisture content of the cookies decreased as the amount of aronia powder added increased. In contrast, the ash, crude protein, and crude fat content of the cookies did not differ between the control cookie and the cookies prepared with 2-6% aronia powder. The spreadability, leavening rate, loss rate and pH decreased with increasing aronia powder content. Compared to the control cookie, the lightness of the cookies decreased, but the redness and yellowness of the cookies increased as the amount of aronia powder added increased. The total polyphenol content of the cookies increased with increasing aronia powder content. The antioxidant activity of the cookies increased significantly as to the amount of aronia powder added increased compared to that of control cookie. Based on the these results, it is concluded that adding aronia powder to cookies increases antioxidant activity.