• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1002-1008
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• 2000

The purpose of this study was to provide the fundamental information for establishing the database needed to estimate total intakes of trans fatty acids in Korea. The amounts of trans fatty acids contained in 164 samples including 25 samples of margarines, 21 samples of shortenings, 19 samples of vegetable salad and cooking oils, 53 samples of confectionery products, 18 samples of bakery products, 19 samples of dairy products, and 9 samples of animal fats and meats were analyzed by capillary gas liquid chromatography. The average amounts of trans fatty acids in those foods were calculated and expressed as gram per one serving. Then, the average daily intakes of trans fatty acids per capita were estimated using the analyzed amounts of trans fatty acids and the amount of yearly production for those foods. The amounts of trans fatty acids per 100 g of lipids were $2.11{\sim}33.83%$ (14.66% on average) in margarines, $1.47{\sim}44.48%$ (14.21% on average) in shortenings, $0.18{\sim}3.82$ (1.54% on average) in vegetable salad and cooking oils, $0{\sim}45.81%$ (10.92% on average) in confectionery products, $0{\sim}18.32%$ (7.87% on average) in bakery products, $0.90{\sim}4.54%$ (2.27% on average) in dairy products, and $0.61{\sim}6.07%$ (2.24% on average) in animal fats and meats. Major isomers of trans fatty acid in the sample foods were $C_{18:1}$ and $C_{18:2}$. As a result, the korean average daily intake of trans fatty acids in korea was estimated to be 2.3 g per capita. The amounts of trans fatty acids consumed from each selected food were as follows: 0.35 g from margarines, 0.57 g from shortenings, 0.11 g from vegetable salad and cooking oils, 0.65 g from confectionery products, 0.07 g from bakery products, 0.14 g from dairy products and 0.21 g from animal fats and meats.

• Proceedings of the KSCN Conference
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• 2003.11a
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• pp.1053-1054
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• 2003

유아기는 식품 기호도, 식사예절, 식습관 등 식행동의 기초가 형성되는 시기로서 특히 편식이 생기기 쉽고, 식욕부진과 영양과잉 등 불균형한 식품 섭취로 인한 영양문제를 초래할 수 있다. 본 연구에서는 2003년 7월 구미지역 2개 보육시설의 92명 유아들의 부모들을 대상으로 설문조사를 실시하여 유아들의 식습관과 식품 기호도를 조사하고 이를 고려하여 유아를 위한 메뉴를 개발하고 평가하였다. 개발한 메뉴는 일반식 (삼각김밥, 오징어전), 편식 (도라지강정, 브로콜리스프), 빈혈식(쇠간함박스테이크, 참치깻잎쌈밥), 비만식(참치샐러드, 닭안심깻잎조림), 전통식(떡찜, 두부선) 등 각 2가지씩 총 10가지이며, 2003년 10월 시식회를 거쳐 656명의 유아들에게 맛, 냄새, 모양, 조직감, 전반적인 기호도 등에 대해 5점 척도법으로 메뉴평가를 실시하였다. 식습관 조사결과 편식습관이 있는 경우가 70.7%였으며, 평소 싫어하는 음식에 대해서는 권유로 마지못해 먹는다가 67.4%로 가장 많았다. 성별에 따른 유아의 식습관을 분석해 본 결과 전반적으로 남녀간 유의한 차이는 없었으나 남아가 여아보다 탄산음료를 즐겨 마시는 것으로 나타났다(p<0.05). 기호도 조사결과 10가지 식품군 중 과일류에 대한 기호도(3.97$\pm$0.65점)가 가장 높았고, 채소류에 대한 기호도(2.46$\pm$0.68점)가 가장 낮았으며, 기호도가 특히 낮았던 식품으로는 곡류 및 감자류 중에는 보리밥과 콩밥, 육류 및 가공품 중에는 간과 내장, 두류 및 가공품 중에는 팥, 어패류 중에는 굴, 해조류 중에는 파래, 채소류 중에는 토란, 브로콜리, 도라지 등이었다. 조리법별로는 튀김류(3.80$\pm$0.68)가 가장 높았고 그 다음이 볶음ㆍ구이류(3.77$\pm$0.56)였으며 기호도가 가장 낮은 음식은 생채류(2.61$\pm$1.27)와 숙채류(2.85$\pm$1.13)인 것으로 나타났다. 개발한 메뉴의 선호도는 전반적으로 높았으며 맛에 대한 선호도(4.30$\pm$0.91)가 가장 높았고, 모양에 대한 선호도(3.95$\pm$0.89)가 가장 낮았다. 메뉴별 맛에 대한 선호도는 닭안심깻잎조림 (4.85$\pm$0.36)과 두부선(4.85$\pm$0.52)이 가장 높았고, 참치깻잎쌈밥(3.43$\pm$1.61)이 가장 낮았으며 냄새에 대한 선호도는 두부선(4.76$\pm$0.69), 닭안심깻잎조림 (4.64$\pm$0.53), 브로콜리스프(4.59$\pm$0.88)가 유의하게 높았고 참치깻잎쌈밥(2.95$\pm$1.24)은 유의하게 낮았다. 모양에 대한 선호도는 두부선이 4.85$\pm$0.52점으로 유의하게 높은 점수를 보였으며 쇠간함박스테이크(3.03$\pm$0.17)와 참치깻잎쌈밥(3.11$\pm$1.33)이 유의하게 낮은 점수를 보였다. 조직감에 대한 선호도는 두부선(4.80$\pm$0.56)과 브로콜리스프(4.63$\pm$0.60)가 유의하게 높게 나타났고, 참치깻잎쌈밥(3.20$\pm$1.29)이 유의하게 낮았다. 전반적인 선호도는 맛, 냄새, 모양, 조직감에서 모두 선호도가 높았던 두부선이 4.82$\pm$0.49점으로 가장 유의하게 높았으며 참치깻잎쌈밥이 3.17$\pm$1.30점으로 가장 낮게 나타났다. 음식의 맛, 냄새, 모양, 조직감 및 전반적인 기호도간에는 모두 유의한 상관관계가 있는 것으로 나타났다(p<0.01). 따라서 음식의 맛에 영향을 주는 요인은 맛 자체뿐만 아니라 냄새, 모양, 조직감 등 다양하므로 어릴 때부터 가정과 보육시설에서 다양한 식품과 조리법을 이용하여 맛있고, 먹고싶은 냄새가 나고, 부드러우며, 모양도 먹음직스럽게 조리하여 유아들의 올바른 식습관 형성에 도움이 되도록 하는 것이 필요할 것으로 사료된다.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.272-277
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• 1997

To evaluate the quality of commercial anchovy sauces, 8 varieties (2 products from the Fishery Cooperation, 2 from small companies, and 4 well-known brands) were chosen and their physicochemical and sensory properties were examined. The salinity of anchovy sauces ranged from 19.8％ to 26%, where product E was the saltiest and followed by F> H > B > E > A> C = G > D. Product D with the least salinity was turbid, rancid, and high in ammonia content, suggesting that it is difficult to control the quality of anchovy source with a low salt content. Protein content of anchovy sauces ranged from 2.51％ to 2.64%. The unit price of anchovy source A was the highest, whereas B was the lowest. Sensory evaluation scores of anchovy sauces were in the order of B > G > A > F > E > C > H > D for color, B > G = C > H > E = F > G > D for odor, E > C > F > G > H > D > B > A for saltiness, and B > A > C > H > E = F > G > D for overall acceptability. Above results suggest that product B was the best in quality as well as the cheapest among all. Based on the above results, kimchies were prepared with product A, B, C with a high sensory quality and product H with a high market occupancy, and sensory evaluation was performed. The kimchi with product C got the highest sensory score in appearance and the one with product A and H in odor. Although the kimchi with product A generally had high scores throughout the fermentation period, there were no significant differences in texture, salty taste, and overall acceptability among kimchies with different varieties of anchovy sauces.

• Horticultural Science & Technology
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• v.29 no.1
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• pp.1-9
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• 2011

This study was performed to investigate the role of plant growth substances on the bulbing of cold type of garlic (Allium sativum L. cv. Uiseongmaneul) during long and short day conditions. The change in endogenous plant hormones such as abscisic acid (ABA), jasmonic acid (JA) and sugar contents in leaf blade and sheath was examined during the growth stage from bulb differentiation (starting at April 16) to bulbing (April 24 to May 18) in cold type of garlic. In the long day condition, ABA contents were higher than short day condition and ABA contents of leaf sheath were higher than leaf blade. ABA contents of growth stage in garlic were not changed during growth stage from April 16 to May 2, however it rapidly increased during bulbing (May 2 to May 18). On the other hand, endogenous JA contents in short day condition did not change in long day condition, it increased from April 16 to May 2. JA contents in the leaf sheath (33.85-62.04 $ng{\cdot}g^{-1}$ DW) were higher than leaf blade (15.39-30.04 $ng{\cdot}g^{-1}$ DW). These results showed that garlic bulb differentiation and bulbing was induced by JA in leaf sheath. In long day condition, total sugar contents in the leaf blade were increased from bulb differentiation (April 16) to bulbing (May 4) and it was decreased during bulbing (May 4 to May 18) while the total sugar content in leaf sheath were gradually increased from bulb differentiation (April 16) to bulbing (May 18). In conclusion, our results showed that there is a significant correlation between the bulb development of garlic and hormonal content in the leaf sheath.

• Korean Journal of Food Science and Technology
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• v.12 no.2
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• pp.97-102
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• 1980

Cladosporium fulvum, Aspergillus ochraceus, Aspergillus terreus and N-1 (unidentified species) were cultured on the artificial media containing sucrose as a carbon source at 20, 25 and $30^{\circ}C$ for 10 to 12 days. The lipids in the felts were extracted with chloroform-methanol mixture and the class composition and fatty acids of the lipid were determined. The summarized results are as follows 1. The average felts produced by each species per 100 ml of media were $3.82{\pm}0.30g$ for Cl. fulvum, $2.62{\pm}0.23g$ for Asp. ochraceus, $4.24{\pm}0.25g$ for Asp. terreus and $4.62{\pm}0.10g$ for N-1. Their crude fat contents $27.5{\pm}1.61%,\;50.47{\pm}1.00%,\;46.6{\pm}1.59%$ and 33.78 % and the fat coefficient 6.92, 8.88, 13.01 and 10.28, respectively. 2. The lipids produced by these species were mainly composed of triglyceride and the next free fatty acid in Cl. fulvum and N-1 and phospholipid Asp. ochraceus and Asp. terreus. 3. The major fatty acids of the lipids were in order of oleic, palmitic, linoleic and stearic acids in Asp. ochraceus, Asp. terreus and Cl. fulvum and linoleic, palmitic, oleic and stearic acid in N-1. The total percentage contents of these major fatty acids were over 98 % the former and over 95 % the latter. 4. The constituent fatty acids of the lipid were changed depending on the incubation temperature but hardly found a certain tendency except linoleic acid which was higher at lower temperature. 5. The total percentages of unsaturated fatty acids in the lipids were $50{\sim}60%$ and comparatively higher at lower incubation temperature.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.4
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• pp.163-174
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• 2017

This study analyzed how Korean firms' recapitalization affects their capital structure decision and firm value. Recapitalization was categorized into three groups according to the influence of the debt to equity ratio: debt ratio-increasing-recapitalization(capital reduction with refund, cash dividend), debt ratio-unchanging-recapitalization (capital reduction without refund, retirement of repurchased stocks), and debt ratio-decreasing-recapitalization(exercise the rights for convertible bonds, bond with stock warrants, exchangeable bonds and stock options). This article highlights how the relationship between the firms' recapitalization and the capital structure decision driven by the change in debt to equity ratio through the recapitalization should affect the firm value. The whole recapitalization sample used for this analysis comprised 22,814 enterprises listed on the Korea Exchange that were analyzed over the 16-year period from 2000 to 2015. To summarize the results of this Panel Data Analysis, firstly, when a firm executes debt ratio-increasing-recapitalization and debt ratio-decreasing-recapitalization at the period of t-1, the debt to equity ratio, which is increased or decreased, should affect the firm's debt capacity in the same period, then, at the period of t, the firm establishes a leverage policy to readjust the debt to equity ratio the other way around. These adjustments of debt-paying-ability from the leverage policy, including the capital structure decision, finally affect the firm value. Secondly, when a firm implements the debt ratio-unchanging-recapitalization in the period of t-1, the debt to equity ratio, which is neutral, should not affect the firm's capital structure decision. But, the firm value is positively affected by the influence of that recapitalization. Conclusively, we acknowledge a firm which carries out the recapitalization balances its capital structure to the optimal level of leverage and that the capital structure decision positively affects the corporate value.

• Journal of Korean Neurosurgical Society
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• v.30 no.2
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• pp.131-136
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• 2001

Object : The clinical uses of screws are increasing with broader applications in spinal disorders. When screws are inserted repeatedly to achieve optimal position, tips of screw pitch may become damaged during insertion even though there are significant differences in the moduli of elasticity between bone and titanium. The effect of repeated screw insertion on pullout resistance was investigated. Methods : Three different titanium screws(cortical lateral mass screw, cancellous lateral mass screw and cervical vertebral body screw) were inserted into the synthetic cancellous material and then extracted axially at a rate of 2.4mm/min using Instron(Model TT-D, Canton, MA). Each set of screws was inserted and pulled out three times. There were six screws in each group. The insertional torque was measured with a torque wrench during insertion. Pullout strength was recorded with a digital oscilloscope. Results : The mean pullout force measurements for the cortical lateral mass screws($185.66N{\pm}42.60$, $167.10N{\pm}27.01$ and $162.52 N{\pm}23.83$ for first, second and third pullout respectively : p=0.03) and the cervical vertebral body screws($386.0N{\pm}24.1$, $360.2N{\pm}17.5$ and $330.9N{\pm}16.7$ : p=0.0024) showed consecutive decrease in pullout resistance after each pullout, whereas the cancellous lateral mass screws did not($194.00N{\pm}36.47$, $219.24N{\pm}26.58$ and 199.49N(36.63 : p=0.24). The SEM after insertion and pullout three times showed a blunting in the tip of the screw pitch and a smearing of the screw surface. Conclusions : Repetitive screw insertion and pullout resulted in the decrease of pullout resistance in certain screws possibly caused by blunting the screw tip. This means screw tips suffer deformations during either repeated insertion or pullout. Thus, the screws that have been inserted should not be used for the final construct.

• Journal of Nutrition and Health
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• v.31 no.7
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• pp.1151-1157
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• 1998

Many type II diabetic patients use folk remedies to. treat diabetes in Korea. The physiology, pathology, usage, and prescriptions of folk remedies are not well established, and the effects of those remedies were handed down by word of mouth of experienced persons. Most of these remedies can cause unexpected side effects if consumed in large amounts since patients lack scientific backgrounds and the precise effects as well as the possible side effects have not been proven. The purpose of this survey was to investigate the prevalence of diabetic f31k remedies used by adult diabetic patients who use diet therapy to treat diabetes. This information can be used for a basic scientific approach to diabetic f31k remedies. The results of the survey were as follows : 1) Thiry-nine patients(53.4%) out of a total of 75 patients, answered that they used folk remedies. 2) There were 54 kinds of folk remedies f3r diabetes, and the most popular ones are silk worm powder, red jinseng, silkworm pupa, raw lentils, and cabbage, that to accounted for 97.4% of the experienced group. 3) The most common way to be exposed to folk remedies were recomnendations by friends and relatives, and through the mass communication such as TV, newspaper, magazine. As fir as the effects of the flok remedies goes, 17% answered that they experienced positive effects in controlling blood glucose levels and 5.7% reported negative effects. Moreover, 17.1% answered that they experienced side effects like stomach ache and bloating. 4) The 82.9% of the experienced group answered that they used silkworm powder, which was the most popular one in folk remedies. 5) 75% of the experienced group patients showed positive responses to folk remedies, saying that they will try new folk remedies if introduced. Even 66.7% of inexperienced group showed their interest saying that they will try new folk remedies.

• Restorative Dentistry and Endodontics
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• v.31 no.3
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• pp.147-152
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• 2006

The purpose of this study was to evaluate the influence of the AH-26 root canal sealer on the shear bond strength of composite resin to dentin. One hundred and forty four (144) extracted, sound human molars were used. After embedding in a cylindrical mold, the occlusal part of the anatomical crown was cut away and trimmed in order to create a flat dentin surface. The teeth were randomly divided into three groups; the AH-26 sealer was applied to the AH-26 group, and zinc-oxide eugenol (ZOE) paste was applied to the ZOE group. The dentin surface of the control group did not receive any sealer. A mount jig was placed against the surface of the teeth and the One-step dentin bonding agent was applied after acid etching. Charisma composite resin was packed into the mold and light cured. After polymerization, the alignment tube and mold were removed and the specimens were placed in distilled water at $37^{\circ}C$ for twenty four hours. The shear bond strength was measured by an Instron testing machine. The data for each group were subjected to one-way ANOVA and Tukey's studentized rank test so as to make comparisons between the groups. The AH-26 group and the control group showed significantly higher shear bond strength than the ZOE group (p<0.05). There were no significant differences between the AH-26 group and the control one (p>0.05). Under the conditions of this study, the AH-26 root canal sealer did not seem to affect the shear bond strength of the composite resin to dentin while the ZOE sealer did. Therefore, there may be no decrease in bond strength when the composite resin core is built up immediately after a canal filling with AH-26 as a root canal sealer.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.30 no.3
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• pp.42-56
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• 2012

This study was carried out to investigate the construction characteristics and the landscaping design skill for Wiyiam at Ongnyucheon(玉流川) in the rear garden of Changdeok Palace focusing on constructing technique, space composition and transformational process of the site. The results of this study were summarized as follows; First, Wiyiam of Ongnyucheon was constructed as garden ornament which was modified the huge bedrock into the shape of the mountain. The waterfall of Wiyiam was originally made of torrent which water flowed into the bottom, but it was reconstructed to take the effect of Inak(離落: the method to drop water from high place) by carving rock into square shape at the era of King Gojong(高宗). Second, main characteristics of Wiyiam appeared in Donggwoldo was the hill built up with a square pond and ground at the back of Wiyiam and the profound scenery of mountains and stream from the view of Wiyiam. Also, pavilions such as Soyojeong(逍遙亭), Cheongujeong and Taegeukjeong(太極亭) built in Ongnyucheon seemed to be constructed as the spots to appreciate the view and waterfall sound of Wiyiam. Also the spots were not bounded by the function of creating special water systems such as Cheongujeong pond and Taegeukjeong pond and showed the outstanding landscape design skill to make people feel unusual interest from each spot. On the other hand, this study considered that the evening scenery of Wiyiam, beautiful sound of falling water, unusual water system with beautiful plant materials were landscaped for the function of the psychological peace and stability to the appreciators. Lastly, the extreme change of space composition in Ongnyucheon was assumed as a strategy to improve the existing poor drain environment by confirming that the mountain stream and wall of Soyojeong were removed and drainage in both side of Soyojeong was installed in the 21th year of King Gojong's reign(1884).