• Korean Journal of Breeding Science
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• v.51 no.4
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• pp.386-394
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• 2019

Rehmannia glutinosa, one of the major medicinal crops in Korea, can be classified into three types: fresh, dried and prepared Rehmannia root. In this study, the quality characteristics of prepared rehmannia root were evaluated using four different cultivars that are commonly used in the market. In making prepared rehmannia root, roots of Jihwang 1, Kokang, Togang, and Dagang were dried, soaked in rice wine, and steamed nine times. At each stage, physiochemical properties were analyzed, including yield, which is one of the most important industrial factors to consider. The yield was the highest in Togang at 23.61% and the lowest in Dagang at 21.16%. These yield values showed a highly negative correlation with the moisture content of roots. The fructose and glucose contents were increased during the 3^rd, 4^th and 5^th steaming but then decreased. The sucrose, raffinose, and stachyose content gradually decreased during the first three steaming and were not detected during the 4^th steaming. Additionally, the catalpol content was not detected after the 4^th steaming. On the contrary, the 5-hydroxymethylfurfural content was not detected in the raw root but increased during the steaming. Jihwang1 and Togang exceeded the 0.1% Korean Pharmacopoeia standard after the 5^th steaming, reaching it faster than did the other cultivars. Overall, Togang was the optimal cultivar considering the overall characteristics of its high yield and short steaming time. These results could provide useful information for the industrial use of prepared Rehmannia root based on the requirements and characteristics of each cultivar.

• Journal of the Korean Academy of Child and Adolescent Psychiatry
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• v.10 no.1
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• pp.50-63
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• 1999

Introduction：Test anxiety is a pervasive problem among high school students in Korea. While anxiety in test situations may actually facilitate the performance of some students, more often it is disruptive and leads to performance decrements. Over the past years, many child psychiatrists have become concerned with understanding the nature of test anxiety, but it is not clearly understood yet. In order to understand the nature of test anxiety, the relationship between test anxiety and depression, state anxiety, trait anxiety, temperament and family environment were examined. Methods：The Test Anxiety Inventory, Chidlren's Depression Inventory, State-Trait Anxiety Inventory, Temperamnet and Family Environment Scale Scale were administered to 576 high school students in Seoul. The relationships between test anxiety and other measures were tested using Pearson correlation coefficients and to test the causal relationship among the variables, regression analysis was performed. Results：The correlation coefficients between test anxiety and depression, state anxiety, trait anxiety, temperament and family environment scale were 0.42(p<0.01), 0.34(p<0.05), 0.38(p<0.05), 0.36(p<0.05) and -0.23(p<0.01), respectively. Regression analysis showed that only state and trait anxiety had direct causal relationship with test anxiety. Depression, temperament and family environment were indirecly related with test anxiety. Conclusions：This study indicates that the level of state and trait anxiety are directly related with test anxiety, and other variables such as temperament, family environment and depression are indirectly related with test anxiety. Thus, in order to develop the effective methods for treatment, these psychopathological characteristics should be kept in mind and the most important factors are the levels of state and trait anxiety.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.5
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• pp.408-418
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• 1987

The quality of different grades of dried lavers obtained from three culture areas was evaluated and its changes during the storage at different levels of water activity were measured. Not much differences in general chemical composition between the locality was detected except some in the content of lipid and pigments. But the quality grades of dried lavers were mainly depended upon the content of protein and pigments including chlorophyll a, carotenoids, and biliproteins although there was little difference in amino acid composition of the proteins, and glutamic acid, aspartic acid and alanine were high in general. The lipid of dried lavers was composed of a high level of polyunsaturated fatty acids, particularly, of eicosapentaenoic acid which amounted to as much as a half of the total lipid, and of palmitic acid that reached a quarter depending on grades. The quality of dried layers was significantly changed by equilibrium moisture level when stored for three months at different water activities in range of 0.1 to 0.6. The loss of chlorophyll a, carotenoid, biliproteins, ascorbic acid, and browning were markedly retarded at aw 0.1 to 0.2. Oxidation of polyunsaturated fatty acids and the loss of free amino acids were also minimized at aw 0.2. Glutamic acid and methionine were reduced very fast during the storage.

• Korean Journal of Medicinal Crop Science
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• v.11 no.3
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• pp.201-206
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• 2003

This experiment was conducted to establish the standard of quality evaluation in peony root (Paeonia lactiflora Pall.) cultivated in Korea. The contents of extract and changes of extract pH in peony root with different root ages, cultivars and drying method were investigated. The contents of extract and changes of extract pH in peony root with the removed and the unremoved cork layer showed no difference among different root ages. On the other hand, the contents of extract in the root with the unremoved cork layer which was two- to four-year-old, were higher by 3.7 to 9.2% than those in the root with removed cork layer. This suggests that cork layer might be a good source of extracts. The contents of extract in root of Youngchonjakyak in both the removed and the unremoved cork layer were 36% and 30%, respectively and were higher than of Euisungjakyak and Jomjakyak, but the extract pH was not significantly different among three cultivars which were four-year-old. It showed that the contents of extract and the changes of extract pH in peony root with the removed and the unremoved cork layer of Euisungjakyak, which being four-year-old, showed clear difference at various drying methods. Among the different drying methods, it showed that the contents of extract of that with unremoved cork layer in the room temperature drying method was 32.8%, and that of root with the removed cork layer in the $80^{\circ}C$ hot water treatment drying method was 28.1% which were the highest values, respectively. The pH of extract in freeze drying was the highest (about 5.1), and the $80^{\circ}C$ hot water treatment drying showed the lowest (about 3.7).

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.267-276
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• 2005

This study was carried out to investigate the effects of Kimchi ingredients, garlic, ginger, green onion and fermented fish sauces, on the Kimchi characteristics during fermentation. The experiment design of this study was the central composite design and response surfaces methodology. Garlic (X$_1$) of 0∼2%, ginger (X$_2$) of 0∼1.4%, green onion (X$_3$) of 0∼4% and fermented fish sauces (shrimp, X$_4$ and anchovy, X$_{5}$) of 0∼2% per salted Chinese cabbage of 100 g put in independent variables, respectively. The result of response surface regression analysis, independent variables of various ingredients and dependent variables, correlation coefficient ($R^2$) showed very difference value according to added ingredients. In the Kimchi samples fixed independent variables of garlic (X$_1$)-ginger (X$_2$), generally, it showed high correlation value more than samples fixed other independent variables of garlic (X$_1$)-green onion (X$_3$) and ginger (X$_2$)-green onion (X$_3$) over the fermentation period. And the correlation coefficient ($R^2$) of fermented fish sauces (shrimp of X$_4$, anchovy of X$_{5}$) showed value over 0.8 in the its characteristics of Kimchi samples except for textural properties of sensory evaluation. In the graph pattern of fermented fish sauces using response surfaces methodology, it showed a little increasing value of titratable acidity, lactic acid bacteria and 'a' of redness, 'b' of yellowish according to increasing addition fermented fish sauces. In the total acceptability of sensory evaluation, it showed high value according to increasing fermented fish sauce at the initial fermentation period of Kimchi. But it showed high value Kimchi sample added content of 1.0% fermented fish sauce in the middle (appropriate fermentation) and last (excessive) fermentation period.

• Korean Journal of Agricultural and Forest Meteorology
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• v.20 no.4
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• pp.296-304
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• 2018

The objective of this study was to analyze the impact of climate change on rice yield and quality. Experiments were conducted using SPAR(Soil-Plant-Atmosphere-Research) chambers, which was designed to create virtual future climate conditions, in the National Institute of Crop Science, Jeonju, Korea, in 2016. In the future climate conditions($+2.8^{\circ}C$ temp, 580 ppm $CO_2$) of year 2051~2060 according to RCP 8.5 scenario, elevated temperature and $CO_2$ accelerated the heading date by about five days than the present climate conditions, resulted in a high temperature environment during grain filling stage. Rice yield decreased sharply in the future climate conditions due to the high temperature induced poor ripening. And the spikelet numbers, ripening ratio, and 1000-grain weight of brown rice were significantly decreased compared to control. The rice grain quality was also decreased sharply, especially due to the increased immature grains. In the future climate conditions, expression of starch biosynthesis-related genes such as granule-bound starch synthase(GBSSI, GBSSII, SSIIa, SSIIb, SSIIIa), starch branching enzyme(BEIIb) and ADP-glucose pyrophosphorylase(AGPS1, AGPS2, AGPL2) were repressed in developing seeds, whereas starch degradation related genes such as ${\alpha}-amylase$(Amy1C, Amy3D, Amy3E) were induced. These results suggest that the reduction in yield and quality of rice in the future climate conditions is likely caused mainly by the poor grain filling by high temperature. Therefore, it is suggested to develop tolerant cultivars to high temperature during grain filling period and a new cropping system in order to ensure a high quality of rice in the future climate conditions.

• Cartoon and Animation Studies
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• s.26
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• pp.131-156
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• 2012

As the Global Age has arrived, the domain of festivals has expanded to fulfill the role of being not only a tourist attraction but of being a factor that determines the image and identity of cities, and the factor of enhancing the brand value of a particular city is being focused upon. The city of Bucheon, which aims to be a culture oriented city, is attempting to utilize the Bucheon International Comics Festival as a cultural asset for the revitalization of the city. This study has as its purpose the development of an evaluation index model on the brand value of the Bucheon International Comics Festival and research being conducted based on the developed evaluation index model on the awareness level of the citizens of Bucheon of the festival. In regards to this, the theoretical background was examined and the index model was developed based on precedent research. Based on this, a survey of 1,000 citizens of Bucheon was conducted in this study. This study conducted a survey targeting 500 persons, dividing them into 2 groups according to whether they participated in the festival. The survey of this study established 9 evaluation categories for the International Comics Festival evaluation index model which consists of demographic research and participation motivation, value of comics, festival brand awareness and association image, perceived product quality and loyalty for the festival, internationality of the festival and urban activation. Each survey question is composed of 5 points scale measurement. As a result of the survey, 'for an education of children' was the highest for the participation motivation, and 'not knowing of the festival information' was the highest for the reason of not having participated. The industrial value was evaluated as the highest among the value of comics by the both two groups, and it was studied that there was perception gap for the festival according to whether they participated in the festival for each survey question. It was revealed that the level of awareness of the Bucheon International Comics Festival was "normal," the "city revitalization" index and the "value of comics" index were relatively high and the "international character of the festival" index was the lowest. Furthermore, it was shown that there were differences in the awareness of the established categories of the developed evaluation index model based on whether or not there was participation in the festival. This study comprehensively organizes these analytical results and derives implications which can be used as data for the criteria of the development of future strategy for the Bucheon International Comics Festival.

• Journal of Preventive Medicine and Public Health
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• v.32 no.1
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• pp.48-59
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• 1999

Objectives. This study was conducted to evaluate the association between upper extremity musculoskeletal symptoms and Rapid Upper Limb Assessment(RULA) in vehicle assembly line workers. The goal of this study is to show the feasibility of RULA as a checklist for work related musculoskeletal symptoms (WMSDs) in Korean workers. Methods. The total number of 199 people from the department of assembly and 115 people from the department of Quality Control(QC) in automotive plant were subjects for this cross sectional study. A standard symptom questionnaire survey has been used for the individual characteristics, work history, musculosketal symptoms and non-occupational covariates. The data were obtained by applying one-on-one interview for the all subjects. RULA has been applied for ergonomic work posture analysis and the primary ergonomic risk sure was computed by RULA method. Association between upper extremity musculoskeletal symptoms and RULA were assessed by multiple logistic regression analysis. Results. A total of 314 workers was examined. The prevalence of musculoskeletal symptoms by NIOSH case definition was 62.4%. The distribution of musculoskeletal symptoms by the part of the body turned out to be following; back:41.4%, neck: 32.8%, shoulder: 26.4%, arm: 10.5% and hand:29.3%. The relationship of the individual RULA scores were statistically significant for the prevalence of musculoskeletal symptoms. As the result of the multiple logistic regressioin analysis, grand final score (OR=2.250 95% CI: 1.402-3.612) was associated with musculoskeletal symptoms in any part of the body.; upper arm score(OR=1.786 95% CI: 1.036-3.079) and posture score A(OR=1.634 95% CI: 1.016-2.626) in neck; muscel use score(OR=3.076 95% CI:1.782-5.310) and posture score A(OR=1.798 95% CI: 1.072-3.017) in shoulder; upper arm score(OR=1.715 95% CI: 1.083-2.715) and muscel use score(OR=2.057 95% CI:1.303-3.248) in neck & shoulder; muscle use score(OR=10.662 95% CI: 3.180-35.742) in arm; writst/wist score(OR=2.068 95% CI: 1.130-3.786) and muscle use score(OR=2.215 95% CI: 1.284-3.819) in hand & wrist.; muscle use score of trunk (OR=2.601 95% CI: 1.147-5.901) in back. Conclusions. Musculoskeletal symptoms of the extremities were strongly associated with individual RULA body score. These results show that RULA can be used as a useful assessment tool for the evaluation of musculoskeletal loading which is known to contribute to work-related musculoskeletal disorders. RULA also can be used as a screening tool or incorporated into a wider ergonomic assessment of epidemiological, physical, mental, environmental and organizational factors. As shown in this study, complement of the analysis system for the other risk factors and characterizing between the upper limb and back part will be needed for future work.

• Journal of Bio-Environment Control
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• v.26 no.4
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• pp.378-385
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• 2017

In this study, we evaluated the changes of fruit quality indices during fruit development and ripening in Korean new pear cultivar 'Changjo', developed from a cross between 'Tama' and '81-1-27' ('Danbae' ${\times}$ 'Okusankichi') in 1995 and named in 2009, to determine appropriate harvest time and to enhance the market quality and broaden the cultivation area. The fruits of 'Changjo' pears harvested from 132 days after full bloom (DAFB) to 160 DAFB. Fruit growth and quality indices were monitored at 1 week interval by measuring fruit weight, length, diameter, firmness, and taste related quality indices. The calculated fruit fresh weight increased continuously with fruit development and reached to an average of 594g on Sep. 20 (160 DAFB). The ratio of length to diameter declines as fruit maturation progress, resulting in 0.898 for ripe fruit stage as a round oblate shape. Flesh firmness of 'Changjo' pears showed over 30N until 153 DAFB and then decreased abruptly with fruit ripening, reaching a final level of about 26.44N on 160 DAFB. Starch content of fruit sap was also decreased abruptly after 146 DAFB which decreased almost half of the fruits harvested at 139 DAFB. In parallel with the decrease of flesh firmness, ethanol insoluble solids (EIS) content decreased sharply with fruit ripens, only 50% of EIS was detected on the fruits harvested on 160 DAFB when compared to that of the fruits harvested on 139 DAFB (Aug. 30). The maximum value of soluble solids contents was observed in the fruits harvested on 153 DAFB, resulting in $14.2^{\circ}Brix$. The changes of skin color difference $a^*$ which means loss of green color occurred only after 139 DAFB, coincide with the decrease of SPAD value of the fruit skin. The sugars of the 80% ethanol soluble fraction consisted mainly of fructose, sorbitol, glucose and sucrose, also increased during maturation and ripening. Fructose and sucrose contents were larger than those of glucose and sorbitol in flesh tissues. These results were explained that stored starch is converted to soluble sugars during fruit maturation, mainly in fructose and sucrose increasing the sweetness of this cultivar. Total polyphenols were increased up to middle of fruit maturation (146 DAFB) and then decreased continuously until the end of fruit maturation. Consequently, our results suggested that the commercial harvest time of 'Changjo' pears should not be passed 153 DAFB and late harvest of this cultivar would not good for quality maintenance during shelf-life. As a result of the post-harvest low-temperature acclimation experiment during the short-term transportation period, fruits harvested at 146 DAFB tended to maintain higher firmness after 14 days of simulated marketing at $25^{\circ}C$ compared to fruits harvested at 153 DAFB regardless of temperature set. And, the slower the rate of decrease to the final transport temperature of $5^{\circ}C$, the higher the incidence of internal browning and ethylene production. Therefore, in order to suppress the physiological disorder and to maintain the fruit quality when exporting to Southeast Asia in the 'Chanjo' pears, it is desirable to lower the temperature of the fruits within a short time after harvest and to set the harvest time before 146 days after full bloom.

• Journal of Animal Science and Technology
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• v.49 no.4
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• pp.459-470
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• 2007

Domestically, finishing pigs are marketed at 110 kg on an average. However, it is thought to be feasible to increase the market weight to 120kg or greater without decreasing the carcass quality, because most domestic pigs for pork production have descended from lean-type lineages. The present study was undertaken to investigate the growth efficiency and profitability of ‘high’-market wt pigs and the physicochemical characteristics and consumers' acceptability of the high-wt carcass. A total of 96 (Yorkshire × Landrace) × Duroc-crossbred gilts and barrows were fed a finisher diet ad laibtum in 16 pens beginning from 90-kg BW, after which the animals were slaughtered at 110kg (control) or ‘high’ market wt (135 and 125kg in gilts & barrows, respectively) and their carcasses were analyzed. Average daily gain and gain:feed did not differ between the two sex or market wt groups, whereas average daily feed intake was greater in the barrow and high market wt groups than in the gilt and 110-kg market wt groups, respectively(P<0.01). Backfat thickness of the high-market wt gilts and barrows corrected for 135 and 125-kg live wt, which were 23.7 and 22.5 mm, respectively, were greater (P<0.01) than their corresponding 110-kg counterparts(19.7 & 21.1 mm). Percentages of the trimmed primal cuts per total trimmed lean (w/w), except for that of loin, differed statistically (P<0.05) between two sex or market wt groups, but their numerical differences were rather small. Crude protein content of the loin was greater in the high vs. 110-kg market group (P<0.01), but crude fat and moisture contents and other physicochemical characteristics including the color of this primal cut were not different between the two sexes or market weights. Aroma, marbling and overall acceptability scores were greater in the high vs. 110-kg market wt group in sensory evaluation for fresh loin (P<0.01); however, overall acceptabilities for cooked loin, belly and ham were not different between the two market wt groups. Marginal profits of the 135- and 125-kg high-market wt gilt and barrow relative to their corresponding 110-kg ones were approximately -35,000 and 3,500 wons per head under the current carcass grading standard and price. However, if it had not been for the upper wt limits for the A- and B-grade carcasses, marginal profits of the high market wt gilt and barrow would have amounted to 22,000 and 11,000 wons per head, respectively. In summary, 120～125-kg market pigs are likely to meet the consumers' preference better than the 110-kg ones and also bring a profit equal to or slightly greater than that of the latter even under the current carcass grading standard. Moreover, if only the upper wt limits of the A- & B-grade carcasses were removed or increased to accommodate the high-wt carcass, the optimum market weights for the gilt and barrow would fall upon their target weights of the present study, i.e. 135 and 125 kg, respectively.