• Journal of the Korean Society for Library and Information Science
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• v.58 no.1
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• pp.53-82
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• 2024

The purpose of this study is to prepare basic data for establishing a mid-to long-term comprehensive development plan for Gangdong-gu libraries by analyzing the results of a perception survey conducted on local residents, librarians and operators. To achieve the research purpose, a survey was conducted targeting 1,224 library users and non-users in Gangdong-gu. To collect more in-depth opinions, focus group interviews were also conducted with local residents, librarians at public libraries and book cafe libraries, and operators of small libraries. As a result, for the efficient operation of the Gangdong-gu library, it is necessary to establish the role of each library to adjust and reorganize specialization to form an ecosystem, to introduce services and programs without time and space restrictions required in the information society, and to actively promote and attract non-users to the library. The conclusion drawn is that it is necessary to establish a system and support system that can encompass various types of libraries.

• The Journal of the Convergence on Culture Technology
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• v.10 no.3
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• pp.659-666
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• 2024

Germaine Tailleferre is the only woman composer among the French group of six composers known as "Les Six." In her 70-year career, she has left behind numerous chamber music pieces for the piano. Although her chamber music works constitute a significant portion of her overall compositions, research focusing on her piano chamber music pieces is lacking. Therefore, this study introduces a comprehensive list of Tailleferre's chamber music pieces and categorizes each piece according to its performing level of difficulty. Additionally, through a detailed analysis of her <Sonata for Two Pianos>, composed in 1974, this study aims to understand her musical style and artistic world, particularly regarding form, harmony, and melody. <Sonata for Two Pianos>, rooted in the unpretentious and light musical language characteristic of the salon style popular in Parisian cafes and music halls at the time, can be seen as a multi-layered work reflecting various musical languages such as Impressionism, and Neo-classicism. This study may contribute to a better understanding of Tailleferre's musical world and aid in discovering and expanding new literature on 20th-century piano chamber music.

• Food Science and Preservation
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• v.16 no.6
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• pp.946-952
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• 2009

We investigated the physicochemical properties and antioxidant activities of green tea with respect to extraction conditions. The values of pH, and the L, a, and b Hunter parameters of green tea beverage 1 (GTB 1), green tea beverage 2 (GTB 2), and commercial green tea beverage (CGTB) were 6.22, 96.91, -1.06, and 7.77 5.40, 96.39, -1.73, and 13.68 and 6.20, 95.40, -4.75, and 25.51, respectively. The total free amino acid content of GTB 1 and 2, and CGTB, were 253.21, 262.65, and 58.36 mg/100 mL, and the major free amino acids were aminoadipic acid (102.56, 136.29, and 27.02 mg/100 mL), arginine (23.32, 30.75, and 7.31 mg/100 mL), and serine (18.22, 17.96, and 5.94 mg/100 mL). The levels of total phenolics and caffeine were higher in GTB 2 (852.58 and $225.51\;{\mu}g/mL$) than in GTB 1 (500.65 and $317.34\;{\mu}g/mL$) or CGTB (387.14 and $164.53\;{\mu}g/mL$). The catechin content of GTBs 1 and 2, and CGTB, were 294.8, 415.7, and $130.99\;{\mu}g/mL$, respectively. The major catechins of GTB 1 and 2, and CGTB were epigallocatechin, catechin, and epigallocatechin gallate, in that order, and the epigallocatechin contents were 186.50 in GTB 1, 268.10 in GTB 2, and $82.26\;{\mu}g/mL$ in CGTB. GTB 1 and 2 and CGTB showed substantial dose-dependent antioxidative activities. The DPPH radical-scavenging activities of GTB 1 and 2, and CGTB, were 85.48, 87.09, and 87.03%, respectively at a concentration of $125\;{\mu}g/mL$. The ferric reducing/antioxidant activities (FRAPs) of GTB 1 and 2 and CGTB were 2.66, 2.70 and 2.67 absorbance at a concentration of $1,000\;{\mu}g/mL$. Sensory evaluation tests revealed no significant differences among the three green tea beverages.

• Journal of Nutrition and Health
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• v.48 no.5
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• pp.407-418
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• 2015

Purpose: Given that the indicators related to chronic diseases are important to evaluating goals of the national health policy, the aim of this study was to develop dietary behavior items available in the Korea National Health and Nutrition Examination Survey. Methods: The dietary behavior items were developed based on the literature reviews, need assessment of the field, expert focus-group interviews, and expert advisory meeting. Questions for each dietary behavior item were developed by reflecting on environmental, personal, and behavior factors of the ecological frame and then revised through expert focus-group interview and expert advisory meeting. The understanding and reliability of the developed questionnaire were assessed by cognitive interview and test-retest reliability. Results: The developed items were sodium and salt intake, added and simple sugar intake, enough time to consume a meal for all ages, caffeine drinks and fresh/healthy food intake for children and adolescents, and limited dietary intake, fresh/healthy food intake for seniors. In most questions except some questions on sodium and salt intake, subjects understood over 70% and consistency of responses based on the kappa values was acceptable. Conclusion: Developed dietary behavior items are expected to be useful for evidence-based nutrition policy, interventions and research targeting dietary patterns through investigating and monitoring dietary behavior patterns.

• Journal of Nutrition and Health
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• v.51 no.5
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• pp.465-479
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• 2018

Purpose: This study examined the frequency of sugar-sweetened beverage consumption in Korean adolescents and the major factors influencing the excessive consumption of sugar-sweetened beverages, such as sociodemographic characteristics, health-related behaviors, psychological characteristics, and dietary habits. Methods: The analysis was performed using the data from the 2017 Korean Youth Risk Behavior Web-based Survey. The subjects included in the analysis were 30,885 middle school students and 31,391 high school students, totaling 62,276. The frequency of sugar-sweetened beverage consumption was calculated by summing the consumption frequencies of soda, high caffeine or energy drinks, and sweet beverages over the last 7 days. The Rao-Scott chi-square test, reflecting information on the sampling design, was used to test the differences in the rate of sugar-sweetened beverage consumption according to each factor. Logistic regression analysis was performed to examine the factors influencing the excessive consumption of sugar-sweetened beverages. Results: The rate of sweetened beverage consumption was higher in boys than in girls, in high school students than in middle school students, in students whose father's education level was lower, in those whose subjective academic performance was lower, and in those who smoked or consumed alcohol. In addition, the rate of sugar-sweetened beverage consumption was higher in those who experienced severe stress, suicidal ideation, sadness, or a sense of despair. The rate of sugar-sweetened beverage consumption was also high in those who skipped breakfast; who frequently consumed fast foods, ramen, or snacks; and who frequently ate meals at convenience stores, supermarkets, or school stores. Conclusion: The rate of sugar-sweetened beverage consumption in Korean adolescents is related to various factors, such as sociodemographic characteristics, health-related behaviors, psychological characteristics, and dietary habits.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.487-496
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• 2013

Green coffee beans (CB, Indonesian Mandheling) were fermented with three kinds of mushrooms (Phellinus linteus, PL; Hericium erinaceum, HE; Ganoderma lucidum, GL) or two kinds of mycelia from molds (Monascus purpureus, MP; Monascus ruber, MR) using solid-state culture to enhance physiological activity. After the roasting of fermented green coffee beans, roasted coffees were extracted with a hot-water decoction or 95% ethanol reflux. Yields from hot water extracts (HW, 17.7~25.3%) were higher than those from ethanolic extracts (EE, 9.5~12.2%). Hot-water extracts of roasted coffees from green coffee beans fermented with two molds (MP-CB-HW and MR-CB-HW) showed higher total polyphenols, flavonoids, and DPPH free radical scavenging activity than roasted coffees from non-fermented (CB-HW) or fermented green coffee beans with the three mycelia from mushrooms. MR-CB-HW also had the most potent macrophage stimulating and mitogenic activity (1.32 and 1.40-fold of CB-HW, respectively). In addition, MP-CB-EE and MR-CB-EE did not show any cytotoxicity to the RAW 264.7 cell at a concentration of $100{\mu}g/mL$, and these extracts significantly inhibited nitric oxide (NO) production from the LPS-stimulated RAW 264.7 cell line (38.6 and 37.0% of the LPS-treated group). Meanwhile, the chlorogenic acid concentrations of MP-CB-HW or MR-CB-HW highly increased (to 76.21 or $76.73{\mu}g/mL$, respectively), but caffeine concentrations were not affected by solid-state fermentation. In conclusion, the physiological activities of roasted coffees were enhanced by the solid-state culture of green coffee beans with M. purpureus or M. ruber, suggesting that these roasted coffees could possibly serve industrial applications as functional coffee beverages.

• Clinical and Experimental Reproductive Medicine
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• v.33 no.3
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• pp.159-170
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• 2006

Objective: The purpose of this study is to find out risk factors related to uterine leiomyoma in Korean women and to compare with the results of previous western studies. Methods: A retrospective analysis was carried out. All the cases of uterine leiomyoma (n=244) were diagnosed surgically or sonographically between Jannuary 1998 and December 2004. Total of 269 controls not having uterine leiomyoma were collected from patients who visited Kyungpook national university hospital for routine gynecologic check-up or treatment of their gynecologic or obstetric diseases other than uterine leiomyoma. Data were collected through review of medical records and interviews and analyzed with $x^2$ and logistic regression model. Results: In multivariate analysis, patient's age (OR 1.070; 95% CI 1.041~1.099), number of artificial abortion (OR 1.182; 95% CI 1.018~1.374) and alcohol drinking (OR 1.865; 95% CI 1.231~2.824) had significantly positive correlation with uterine leiomyoma. The duration of lactation was the only factor which had negative correlation (OR 0.985; 95% CI 0.972~0.998). BMI, parity, age at menarche, the duration and interval of menstruation, caffeine consumption and marital status did not show any correlations. Conclusion: In this study, patient's age, number of artificial abortion, and alcohol drinking were the risk factors of uterine leiomyoma in Korean women and the result was similar to that of western studies. Though we couldn't find out the specific risk factors related to the development of uterine leiomyoma in this study, but it has a great meaning to be the first trial in Korean women. The role of information bias should be carefully evaluated and further multicentered, randomized, controlled prospective studies will be needed to know the possible risk factors among Korean women.

• Korean Journal of Medicinal Crop Science
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• v.7 no.2
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• pp.121-128
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• 1999

This experiment was carried out to establish effective weed control system in the cultivation of Coix lachryma-jobi L. The effect of annual weeds artificially transplanted on the growth of Coix lachryma-jobi L. were that the higher the density of weeds, the lower the yield considerably by reducing number of grains and tillers per plant. Among four weeds of Echinochloa crusgalli galli P. BEAUV., Digitaria sanguinalis $S_{COPOL}$., Chenopodium album L., and Portulaca oleracea L., weed of Portulaca oleracea L. reduced adlay yield most by 182.6kg/10a and it was judged to be the most injurious weed to adlay production. Among four weed control systems, which are one herbicide treatment, one herbicide treatment + one cultivating work with cultivator, two times cultivating work with cultivator and two times hand-weeding, the control system of 'one herbicide treatment + one cultivating work with cultivator' showed the lowest amount of weed growth by 7.34 weeds per $m^2$ in comparison with control plot of 35.00 weeds per $m^2$. Among four weed control systems, the system of 'two times hand-weeding' had much more amount of light penetration in adlay canopy with 791.9 mol than any other systems.

• Korean Journal of Medicinal Crop Science
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• v.7 no.2
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• pp.101-106
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• 1999

These studies were carried out to investigate the quality of green tea processed by different 1st-pan-firing time and to select the best conditions of green tea processing. The results were as follows. At harvesting tea plant leaf, tea plants had 4 leaves, each leaf size was $6.4cm\;{\times}\;2.4cm$, and weight of 100 buds was 40.2g. The content of moisture of green tea was decreased with the prolongation of 1st-pan-firing time, and the yield of green tea at 10 min. pan-firing time was the highest value of 20.12%. After processing green tea, 1st 10 min. pan-fired one had much more contents of total nitrogen(TN 5.41%) and total amino acid(T.A.A; 3,282mg/100g) and less content of tannin(13.22%) and caffeine(1.64%) than the other treatments. The content of chlorophyll and vitamin C went down with the extension of 1st pan-firing period. Sixteen kinds of free amino acid including theanine as a good taste component of green tea were isolated and measured by HPLC. T.A.A contents were in the range of $2,447{\sim}3,192mg/100g$ and among various pan-firing methods, 10 min. 1st pan-fired one had the highest content of T.A.A. The taste-determinants such as theanine, aspartic acid, serine, glutamic acid and arginine in green tea liquor, occupied as much as $89.4{\sim}90.0%$ of T.A.A.s. Among these, theanine was more than 50%, Lightness and yellowness of green tea were increased with delay of pan-firing time, while green color appeared to be more distinct at 10 min. 1st pan -firing time than other treatments. Besides, it gained the highest score of sensory evaluation among them. These above results suggested that 10 min. pan-fired green tea was considered to be the best level as pan-firing time of green tea processing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.589-597
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• 2008

The purpose of this study is to arrange for the systematic execution of safety control in children's foods through nutrition and hygiene standard suggestions and guidelines for quality certification system in children's preferable food. Aiming to achieve this objective, the study researched the present status of children’s preferable food sold near elementary schools, elicited the hazards and problems of those foods and selected nutritional and hygienic hazard components in those foods. To suggest the standards and guidelines for quality certification in children's preferable food, the study referred to sundry records, surveyed the practical cases of relevant policies and standards at home and abroad. We studied the standard of nutrition for the quality certification in those foods for sugar, fat, sodium, and additives (tar color: red No. 2 in a ban on use, caffeine), microorganism (aflatoxin $B_1$ (${\mu}g$/kg) and pathogenic bacteria (Staphylococcus aureus, Bacillus cereus, Salmonella spp.), which are the nutrients that may hamper health when taken in a large amount, and the standard for a diet restricted to under 200 kcal per one serving size. Results of distribution of processed foods (242 samples) by nutrition standards were as follows. In case of all ‘low’ level in total sugar, total fat and sodium, 0.4% of total samples was possible to be certified, In case of all ‘medium’ level in total sugar, total fat and sodium, maximumly 22.3% of total samples was possible to be certified. In case of all medium level in nutrients and $\leq$200 kcal/serving, 17.8% of total samples was possible to be certified. Certified food types was milk products and beverages.