• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.10
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• pp.1559-1565
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• 2005

The Purpose of this study was to investigate college students' attitude toward body weight control, health-related lifestyle and dietary behavior by their perception on body image and obesity index. The subjects were 871 nation- wide college students (330 male and 541 female students) participating in a nutritional education program via internet- A cross-sectional survey was conducted using a self-administered questionnaire via internet. The data were analyzed by a SPSS 10.0 program. Height and weight (p < 0.05), and the distribution of obesity index (p < 0.001) showed significant differences between male and female college students. As for self perception on body image, the necessity of body weight control and the experience of efforts to change the body weight, there were significant differences between male and female college students (p < 0.001). There were significant differences among groups by obesity index in the hours of exercise (p < 0.01), drinking (p < 0.01) and smoking (P < 0.001). As for methods of body weight control, all the groups by obesity index thought that program of body weight control by diet company is the most desirable method. Therefore, we must recognize that it is hard to correct health problems resulting from wrong lifestyle and dietary behavior fixed during college life and prepare a system for college students to obtain correct lifestyle and dietary behavior.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.904-911
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• 2015

The objective of this study was to investigate the quality characteristics of traditional wine using an radio-frequency identification (RFID) system annexed to a fermenter. In this study, we proposed an RFID-based data transmission scheme for monitoring fermentation of traditional alcoholic beverages. The pH, total acidity, total sugar, soluble sugar, free sugar, alcohol content, and organic acids of were investigated and subjected to fermentation of traditional alcoholic beverages three times. The pH ranged from 7.98, 7.95, and 7.68 at day 0, decreased drastically to 3.31~2.96 at day 2, and then slowly increased to the end point, finally reaching 3.34 at day 20. Acidity tended to increase quickly with time, especially for all samples after day 2. The fermentation environment induced a sudden increase acidity in reactants and indicated a low pH. The total sugars during fermentation quickly decreased to the range of 20.3, 22.43, and 19.2% at day 2, and the slope of reduction steadily decreased to 5.1, 6.1, and 4.8% at day 10. On the other hand, the alcohol content showed the reverse trend as total sugars. The alcohol content also showed the same pattern as total acids, showing the highest alcohol content of 17.3% (v/v) on day 20. In this study on traditional wine fermentation using an RFID system, we showed that pH, soluble sugar, and alcohol content can be adopted as key indicators for quality control and standardization of traditional wine manufacturing.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.814-818
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• 1994

Control system for both rapid fermentation and storage of yogurt in refrigerator was developed and its performance was investigated. Fermentation temperature for normal and Bifidus containing yogurt was maintained at maximum $40^{\circ}C$ for about 7 and 11 hours, respectively. The pH, acidity, total viable cell number of lactic acid bacteria and viscosity of both yogurts after completing the fermentation were $4.23{\sim}4.29$, $0.93{\sim}0.97%$, $4.8{\times}10^7{\sim}$2.54{\times}10^8\;cfu/ml$ and $1,700{\sim}1,810\;cp$, respectively. The rate of fermentation for normal yogurt was faster than that of Bifidus yogurt. The changes of pH, acidity, viable cell number and viscosity during storage time were $4.09{\sim}4.54$, $0.76{\sim}1.1%$, $9.4{\times}10^6{\sim}5.68{\times}10^8\;cfu/ml$ and $1,450{\sim}2,000\;cp$, respectively. Yeast and fungi were not nearly detected during storage time for both yogurts.

• Journal of Korea Soil Environment Society
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• v.2 no.1
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• pp.99-107
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• 1997

In this study, a series of batch-scale tests were conducted to optimize the design parameters for the application of soil washing techniques to the hydrophobic organic compounds(HOCs)-contaminated soil and to find the effective methods for the recovery of surfactants from washing effluent by using solvent. Several nonionic surfactants (polyoxyethylene oleyl ester) and sophorolipid were applied to the artificially contaminated soil (4,000 mg n-dodecane/kg dry soil). The effects of washing time, concentration of surfactant solution, dilution ratio, and temperature on washing efficiencies were examined. Hydrophile-liphophile balance (HLB) number was proven to be one of the important parameters for soil washing. The HLB numbers of OA-5 and sophorolipid are too low to form a stable soil-water emulsion. They showed very low washing efficiencies less than 10e1o. If HLB number is in the proper range to form a stable soil-water emulsion, surfactant having higher solubility for HOCs shows higher washing efficiency. OA-14 having higher HLB number than OA-9 formed more stable soil-water emulsion. But its washing efficiency was about 20% due to a lower molar solubility ratio (MSR) than OA-9. OA-9, which forms a stable soil-water emulsion and has comparatively high sotubility for HOCs, showed about 60% washing efficiency by itself. To recover anthracene effectively from OA-9 washing effluent by using benzene as an organic solvent, desirable temperature and pH were $30^{\circ}C$ and 2, respectively.

• Food Science and Preservation
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• v.13 no.2
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• pp.154-160
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• 2006

Shelf-life of functional beverage for the purpose of body fat reduction during storage was estimated at different temperatures. To estimate quality change of functional beverage, vacuum gauge, sugar concentration pit acidify, Hunter's color value, browning color intensity, total cell count and sensory evaluation were measured periodically. Vacuum gauge, sugar concentration pH and acidity were little changed and total cell count was not detected. By using the correlation coefficient between sensory evaluation and physicochemical properties, b-value was chosen for quality index of functional beverage. $Q_{10}-values$ for shelf-life were in the range of $2.13{\sim}2.59$. When sensory evaluation was 2.5 at $50^{\circ}C$, storage period was 6.83 weeks. And shelf-life calculated by $Q_{10}-values$ were 73.89, 34.21 and 13.21 weeks in $20^{\circ}C,\;30^{\circ}C\;and\;40^{\circ}C$, respectively.

• Korean Journal of Remote Sensing
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• v.15 no.1
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• pp.9-20
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• 1999

The use of climatic information is essential in the industial society. More specialized weather servies are required to perform better industrial acivities including agriculture. Especially, crop models require daily weather data of crop growing area or cropping zones, where routine weather observations are rare. Estimates of the spatial distribution of daily climates might complement the low density of standard weather observation stations. This study was conducted to estimate the spatial distribution of daily minimum and maximum temperatures in Korean Peninsula. A topoclimatological technique was first applied to produce reasonable estimates of monthly climatic normals based on 1km $\times$ 1km grid cell over study area. Harmonic analysis method was then adopted to convert the monthly climatic normals into daily climatic normals. The daily temperatures for each grid cell were derived from a spatial interpolation procedure based on inverse-distance weighting of the observed deviation from the climatic normals at the nearest 4 standard weather stations. Data collected from more than 300 automatic weather systems were then used to validate the final estimates on several dates in 1997. Final step to confirm accuracy of the estimated temperature fields was comparing the distribution pattern with the brightness temperature fields derived from NOAA/AVHRR. Results show that differences between the estimated and the observed temperatures at 20 randomly selected automatic weather systems(AWS) range from -3.$0^{\circ}C$ to + 2.5$^{\circ}C$ in daily maximum, and from -1.8$^{\circ}C$ to + 2.2$^{\circ}C$ in daily minimum temperature. The estimation errors, RMSE, calculated from the data collected at about 300 AWS range from $1.5^{\circ}C$ to 2.5$^{\circ}C$ for daily maximum/minimum temperatures.

• Clean Technology
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• v.25 no.1
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• pp.33-39
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• 2019

A.C (activated carbon) is mainly used to remove VOCs (volatile organic compounds), however, it has many problems such as fire risk due to increasing of adsorbent surface temperature during VOCs ad/desorption, increased cost by frequent replacement cycles requirement and performance degradation when containing moisture. In order to solve these problems, many researches, hydrophobic zeolite adsorbents, have been reported. In this study, $NH_4{^+}Y$-zeolite was synthesized with Y-zeolite through steam treatment and acid treatment, which is one of the hydrophobic modification methods, to secure high surface area, thermal stability and humidity resistance. The Y, Y-550-HN, Y-600-HN and Y-650-HN had adsorption capacities of $23mg\;g^{-1}$, $38mg\;g^{-1}$, $77mg\;g^{-1}$, $61mg\;g^{-1}$. The change of Si/Al ratio, which is an index to confirm the degree of modification, was confirmed by XRF (X-ray fluorescence spectrometer) analysis. As a result, the adsorbtion performance was improved when Y-zeolite modified, and the Si/Al ratio of Y, Y-550-HN, Y-600-HN, Y-650-HN were increased to 3.1765, 6.6706, 7.3079, and 7.4635, respectively. Whereas it was confirmed that structural crystallization due to high heat treatment temperature affected performance degradation. Therefore, there is an optimal heat treatment temperature of Y-zeolite, optimum modification condition study could be a substitute for activated carbon as a condition for producing an adsorbent having high durability and stability.

• Journal of agriculture & life science
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• v.50 no.5
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• pp.61-68
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• 2016

This study was focused to examine the effects of pre- or post-harvest Ca-chitosan treatment on the shelf-life of 'Daesung' hardy kiwifruit. In the preharvest treatment, Ca-chitosan at 200 mg/L was intensively sprayed to the fruit three times on August 20, 25, and 28 in an order whereas harvested fruits were dipped for 10 sec. at the same concentration of chitosan as the postharvest treatment. Fruits were stored at 17℃ for 9 days and 1℃ for 40 days, respectively. Soluble solid contents, titratable acidity, firmness, respiration rate, and weight loss were examined to configure the qualities of fruits during storage. The changes of fruit quality parameters occurred more rapidly in calcium-chitosan treatment compared to untreated control when fruit were stored at 17℃. Both pre- or post-harvest Ca-chitosan treatment, however, effectively decreases the weight and firmness of fruit stored at 1℃. Fruit respiration rate was also reduced, indicating the increase of shelf-life throughout ripening of the fruit.

• Journal of Aquaculture
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• v.21 no.2
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• pp.111-122
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• 2008

This study was conducted to assess the usefulness of the temperature characteristics of the tidal flat sediments during low tide as a environmental factor, and burrowing behaviour, fatness, total hemocyte counts(THCs) and differential hemocyte counts(DHCs) of hard clam Meretrix lusoria as biological activity indices for the management of hard clam farms located in Taean(Chungnam province) and Gimje(Jeonbuk province) tidal flat in Korea. Temperature ranges of the sediment at 1cm depth during spring(March to May) and summer(June to August) in Taean(where the exposure time was about $5.5{\sim}6$ hours during low tide) were $8.7{\sim}26.8^{\circ}C\;and\;27.6{\sim}32.8^{\circ}C$, respectively. Even though there was no significant difference(P>0.05), temperatures of the surface sediment where submerged with remained seawater were generally higher than that of uncovered with seawater. Burrowing depths of normally digged hard clams were 0.9{\sim}3.6cm from March to October, 2002. In the field experiment performed at Taean farming ground covered with seawater, burrowing times of the clams under natural water temperatures were $41.6{\pm}10minutes$ in February and $5.4{\pm}1.3minutes$ in August, respectively, and these were influenced by water temperatures. Fatness of hard clams began to decrease from May(at Taean tidal flat) and June(at Gimje tidal flat), showed the lowest level in August and increased again from September. Total hemocytes counts in the hemolymph of the hard clams were decreased to the lowest level in July($24.7{\times}10^4cells/mL$, at Taean tidal flat) and August($28.2{\times}10^4cells/mL$, at Gimje tidal flat), and significantly increased again from September(at Taean tidal flat, P<0.01) and October(at Gimje tidal flat, P<0.001), respectively. We observed three types of hemocytes from the hemolymph of hard clams according to whether hemocytes retain the granules or not and the size of the granules. As a results, we could found that periodical monitoring of the sediment temperatures, clam burrowing behaviour and hemocyte parameters were very helpful for the management of hard clam farming.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.6
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• pp.2641-2647
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• 2012

Quality and sensory characteristics such as microbial count, pH, acidity, flavor, taste, color and overall acceptance of bamboo shoot pickle cured with red pepper paste and bamboo shoot pickle cured with soy sauce paste made of Maengjong bamboo shoots were investigated during a long-term storage at different temperature (at $25^{\circ}C$, $35^{\circ}C$ and $45^{\circ}C$). Microbial contamination was not observed, and water content did not showed significant change in all samples of both pickles during the whole storage period of 30 days, regardless of storage temperature. At $25^{\circ}C$, all sensory characteristics of bamboo shoot-red pepper paste pickle did not show a significant change for 30 d. However, at $35^{\circ}C$ and $45^{\circ}C$, the flavor, taste and color of bamboo shoot-red pepper paste pickle did not change remarkably, but the overall acceptance significantly changed from the beginning of storage. Bamboo shoot-soy sauce pickle did not give a significant change in flavor, taste and overall acceptance at $25^{\circ}C$, $35^{\circ}C$ and $45^{\circ}C$. However a remarkable change in color started to be shown at 25 d in case of storage at $45^{\circ}C$. Overall acceptance and color were selected as indicating parameters for the shelf-life estimation of bamboo shoot-red pepper paste pickle and bamboo shoot-soy sauce pickle, respectively. Based on room temperature storage and delivery at $20^{\circ}C$, the shelf-life of bamboo shoot-red pepper paste pickle and bamboo shoot-soy sauce pickle were determined as 308 d (about 10 month) and 447 d (about 14 month), respectively.