• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.5
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• pp.682-688
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• 2011

The purpose of this study was to measure the blood glucose level and glycemic index (GI) in response to persimmon (Diospyros kaki Thunb) syrup extracted from persimmon and extract of persimmon by-products. Major component analyses of persimmon syrup I (PSI, 95:5 mixture of purified persimmon syrup and non-purified persimmon syrup) and persimmon syrup II (PSII, 50:50 mixture ratio of purified persimmon syrup and non-purified persimmon syrup) were $0.3{\pm}0.1$ and $0.6{\pm}0.2$ mg/g for total polyphenolic compounds and $70.6{\pm}0.6$ and $66.6{\pm}1.6%$ for total carbohydrates, respectively. Blood glucose responses of PSI and PSII were determined using both normal ICR mice and streptozotocin (STZ)-induced diabetic male Sprague-Dawley (SD) rats. Further, oral glucose tolerance test (OGTT) was performed on diabetic rats to assess the effects of the experimental diets. Blood glucose response and OGTT showed that blood glucose levels were significantly lower in mice and diabetic rats fed PSI and PSII compared to those fed diets of sugar, maple syrup, or honey. The GIs of healthy volunteers in response to PSI and PSII were calculated to be 51.9 and 35.7, respectively. On the contrary, the GIs of healthy volunteers fed diets including sugar, maple syrup, or honey were 52.6, 20.0, and 93.0, respectively. These results suggest that persimmon syrup can be used for both the treatment of diabetics and healthy people due to its beneficial effects on blood glucose level.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.2
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• pp.107-122
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• 2002

The purpose of this study was to develop menus for daily intake of 25g soybean protein and to analyse nutrients of these foods. Analytical values were compared to the theoretical one using the flood composition table and recommended dietary allowances for Koreans (7th revision). The results are as follows. 1. Soybean curd residue stew, Soybean curd, Kimchi saute, and hard boiled soybean and lotus root were selected for the menu for January, of which the content of soy bean protein(SBP) was 33.1g, soybean stew, soybean curd and soybean sprout saute, and Italian deep fried soybean curd were fur February, of which the content of SBP was 35.0g. The content of SBP in soybean paste soup with soybean curd, fried soybean curd and fried soybean curd roll, the menu for March, was 24.9g. That of April were soybean curd gratin with soymilk, soybean curd and ham with garlic dressing and the content of SBP was 26.3g. That of May were soybean porridge, soybean flour cake with honey (Dasik), soybean sprout soup and the content of SBP was 26.7g. That of June were soymilk, pan-fried soybean curd, steamed soybean curd with chicken and the content of SBP was 28.4g. That of July were noodle with soymilk, mapatofu, soybean curd salad and the content of SBP was 24.7g. That of August were soybean sprout with mustard dressing, Tossed green pepper with raw soybean flour, Tofu and Kimchi stew, soybean curd steak and the content of SBP was 26.2g. That of September were Chinese cabbage soup with raw soybean flour, sweet and sour tofu and the content of SBP was 23.2g. That of Oct. were Fermented soybean stew, soybean pan cake and the content of SBP was 24.3g. That of November were not-pressed soybean curd casserole, pan-fried mashed soybean curd with egg, stir frying deep-fried soybean curd with vegetables and the content of SBP was 22.4g. That of December were soybean curd and mushroom casserole, fried soybean curd and vegetables, hard boiled soybean curd and the content of SBP was 28.9g. 2. The ratio of the analytical value over theoretical value (A/B%) of one serving in kcal, carbohydrate, protein, fat ash and dietary fiber were 57.7~107.7% 42.9~131.9%, 79.2~118.3%, 54.5~ 100%, 40.7~80.8% and 42.1~113.2%, respectively.

• Korean journal of food and cookery science
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• v.27 no.5
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• pp.557-565
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• 2011

The objectives of this study were to investigate the physicochemical characteristics of soybean leaves in different cultivars and to develop a soybean curd prepared with soybean leave powder as a functional food. Four cultivars (Daewonkong leaf, Daepungkong leaf, Hwangguemkong leaf, and Seoritae leaf) were selected for this experiment. A significant difference was observed in the proximate composition of soybeans leaves (p<0.05). Soybean leaves had the highest content of carbohydrates. The mineral composition and isoflavone content in soybean leaves were significantly different among the cultivars (p<0.05). In particular, Daepongkong leaf had the highest content of genistein, daidzein, and total isoflavones. This study was also conducted to determine the quality characteristics of a soybean curd developed from daepongkong leaf with various concentrations (0, 0.1, 0.2, and 0.3%) of soybean leaf powder (SLP). The soybean curd yield rate increased according to the level of SLP added, whereas the L and a color values decreased. In the sensory evaluation, intensity scores for color, after taste, leafy taste, and chewiness were highest for the 0.3% soybean curd. The soybean curd with 0.2% SLP soybean milk attained the highest overall acceptability score. These results showed that soybean leaf was preferred over soybean curd containing 0.2% soybean leaf powder.

• Journal of the Korean earth science society
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• v.22 no.4
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• pp.278-291
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• 2001

Mesothermal gold vein minerals of the Seolhwa mine were deposited in a single stage of massive quartz veins which filled the mainly NE-trending fault shear zones exclusively in the granitoid of the Gyeonggi Massif. The Seolhwa mesothermal gold mineralization is spatially associated with the Jurassic granitoid of 161 Ma. The vein quartz contains three main types of fluid inclusions at 25$^{\circ}$C: 1) low-salinity (< 5 wt.% NaCl), liquid CO$_{2}$-bearing, type IV inclusion; 2) gas-rich (> 70 vol.%), aqueous type II inclusions; 3) aqueous type I inclusions (0${\sim}$15 wt.% NaCl) containing small amounts of CO$_{2}$. The H$_{2}$O-CO$_{2}-CH$_{4}$-N$_{2}$-NaCl inclusions represent immiscible fluids trapped earlier along the solvurs curve at temperatures from 430$^{\circ}$ to 250$^{\circ}$C and pressures of 1 kbars. Detailed fluid inclusion chronologies may suggest a progressive decrease in pressure during the auriferous mineralization. The aqueous inclusion fluids represent either later fluids evelved through extensive fluid unmixing (CO$_{2}-CH$_{4}$ effervescence) from a homogeneous H$_{2}$O-CO$_{2}-CH$_{4}$-N$_{2}$-NaCl fluid due to decreases in temperature and pressure, or the influence of deep circulated meteoric waters possibly related to uplift and unloading of the mineralizing suites. The initial fluids were homogeneous containing H$_{2}$O-CO$_{2}-CH$_{4}$-N$_{2}$-NaCl components and the following properties: the initital temperature of >250$^{\circ}$ to 430$^{\circ}$C, X$_{CO}\;_{2}$ of 0.16 to 0.62, 5 to 14 mole% CH$_{4}$, 0.06 to 0.3 mole% N$_{2}$ and salinities of 0.4 to 4.9 wt.% NaCl. The T-X data for the Seolhwa gold mine may suggest that the Seolhwa auriferous hydrothermal system has been probably originated from adjacent granitic melt which facilitated the CH$_{4}$ formation and resulted in a reduced fluid state evidenced by the predominance of pyrrhotite. The dominance of negative ${\delta}\;^{34}$S values of sulfides (-0.6 to 1.4$%_o$o) are consistent with their deep igneous source.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.1
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• pp.141-150
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• 2014

This study was carried out to investigate the effects of nutrition education on blood glucose in type 2 diabetic patients with low income. There were 50 (27 male and 23 female) study subjects with type 2 diabetes under national medical support, and the monthly income in most of them was less than 500,000 won. Anthropometric measurement, biochemical blood indices, food intake, dietary habits, and nutrition knowledge of the subjects were investigated before nutrition education. Nutrition education was conducted 6 times within 12 weeks. After nutrition education, the glycosylated hemoglobin was significantly decreased (male: $8.4{\pm}1.6%$ to $8.0{\pm}1.7%$, female: $8.3{\pm}1.6%$ to $8.0{\pm}1.3%$) and the total cholesterol was also significantly decreased in both groups. The group of female resulted in a significant decrease in fasting blood glucose ($169.7{\pm}28.2$ mg/dL to $152.8{\pm}22.0$ mg/dL) and triglyceride ($177.8{\pm}56.3$ mg/dL to $162.3{\pm}36.1$ mg/dL), but the group of male did not show a significant decrease in fasting blood glucose and triglyceride. Nutritional knowledge and dietary habit scores of the subjects were significantly improved after nutrition education. The results demonstrate that nutrition education for type 2 diabetic patients with low income are effective in improving their blood glucose.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.4
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• pp.442-449
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• 2017

This study was carried out to analyze the antioxidant components and activities of cooked mixed grain rice-added foxtail millet with different addition rates (5, 10, 15, and 20%) and cooking methods. The two foxtail millet varieties used in this study were non-waxy foxtail millet, 'Samdame', and waxy foxtail millet, 'Samdachal'. Cooked mixed grain rice-added foxtail millet was cooked by general and high pressure cooking methods with and without fermented alcohol. Except for breakdown viscosity, pasting characteristics of foxtail millet were reduced with increasing amounts of foxtail millet. Water-binding capacity and swelling power significantly decreased with increasing amounts of foxtail millet, whereas water solubility index significantly increased. Total polyphenol and flavonoid contents increased with increasing amounts of foxtail millet. DPPH and ABTS radical scavenging activities also increased with increasing amounts of foxtail millet. Moreover, foxtail millet cooked by general cooking method with fermented alcohol showed higher antioxidant effect compared to other cooking methods. In this study, antioxidant components and activities of cooked mixed grain rice-added foxtail millet with different addition rates and cooking methods can be used as basic data for manufacturing processed products.

• The Korean Journal of Air & Space Law and Policy
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• v.1
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• pp.193-222
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• 1989

The purpose of this study is to review the rights and duties of cargo owners, the party to the contract of international carriage of goods by air under the Warsaw Convention System and the IATA conditions. It is generally known that air freight is the most-cost mode of transportation. However, should there be considerations of total distribution cost, the use of air freight leads exporters to be advantageous in physical distribution. The Warsaw Convention System defined and limited the rights and duties of cargo owners and air carriers paticipating in the international carriage of goods, but it does not regulate every aspect of air transportation. Therefore, the unregulated parts are governed by national laws and by individual contracts of carriage. The International Air Transport Association(lATA), a worldwide organization of airlines, has formulated model conditions of contract for the carriage of cargo. These models are not uniformly followed but they serve as a basis for many of the individual standard form of contracts prepared by air carriers. The contract of air carriage of goods is a contract of adhesion, 'the consignor recognizing and accepting the conditions laid down by the carrier'. There are consignors and carriers as the parties to the contract of international carriage of goods. In addition to his basic right, implied in Warsaw Convention Article 18 and 19, to require devery of the goods in good condition and at the date agreed upon, the consignor has the right to dispose the goods in the course of the journey up to the moment when the consignee is entitled to require delivery. If it is impossible to carry out the orders of the consignor, the carrier must so inform him forthwith. The right conferred on the consignor ceases at the moment when that of the consignee begins in accordance with Warsaw Convention Article 13. Nevertheless, if the consignee declines to accept the air waybill or the goods, or if he cannot be communicated with, the consignor resumes his right of disposition. Unless it is otherwise agreed, it is the duty of the carrier to give notice to the consignee as soon as the goods arrive. The consignee is entitled, on arrival of the goods at the place of destination, to require the carrier to hand over to him the air waybill and to deliver the goods to him, on payment of the charges due and on complying with the conditions of carriage set out in the air waybill. The air waybill is supposed to be made out by the consignor. If the carrier makes it out, he is deemed, subject to proof to the contrary, to have done so on behalf of the consignor, whether there is one air waybill or several, each must be made out in three original parts. The first is for the carrier, the second is for the consignee, and the the third is handed to the consignor when the shipment has been accepted. The consignor is responsible for the correctness of the particulars and statement concerning the cargo appearing in the air waybill. Each of the original parts of the air waybill has evidential value and possession of his part is a condition for the exercise by the consignor or consignee of his rights under the contract of carriage. Hague Protocol set forth in Article 9 that nothing in this. Convention prevents the issue of a negotiable air waybill, but Montreal Additional Protocol No. 4 deleted this article. All charges applicable to a shipment are payable in cash at the time of acceptance thereof by the carrier in case of a prepaid shipment or at the time of delivery thereof by the carrier in case of a collect shipment. The carrier shall have lien the cargo for unpaid charges and, in the event of non-payment thereof, shall have the right to dispose of the cargo at public or private sale and pay itself out of the proceeds of such sale any and all such amounts. In conclusion, the Warsaw Convention System has the character of ambiguity in various respects, not only in the part of the forms of documents but also in conditions of contract. Accordingly, the following propositions might be considered: (1) If the carrier does not obey the orders of the consignor for the disposition of the goods without proper reasons, he will be liable strictly for any damage which may be caused thereby to the cargo owner. The special agreement and carrier's conditions of carriage which limit unreasonably the consignor's right of disposition of the goods will be nullified. (2) The instrument of the Warsaw Convention System which is not yet in force(Montreal Additional Protocol No. 4) would considerably simplfy the processing and keeping of computerized records of the carriage. Until this instrument enters into force, the airlines will be faced with practical problems preventing them to substitute computerized data processing techniques for the formal issuance of the documents. Accordingly, Montreal Additional Protocol No. 4 should become effective as soon as posisble. From a practical point of view in the international trade, the issuance of negotiable air waybill should be permitted for the security of the bank.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1378-1384
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• 2006

A survey was conducted for 221 male and 191 female college students to study correlations between dietary food intakes and body composition. Among the subjects 75 male and 82 female students were analyzed body protein mass, body mineral mass, percent body fat, waist-hip ratio (WHR), body mass index (BMI) and fitness score using Inbody 3.0. The results show that 94.6% of the males and 24.7% of the females were observed at high level in body protein mass. As for body mineral mass, 86.4% of the males were observed below the normal range. As for WHR, 32.1% of the males and 43.5% of the females were evaluated as abdominal obesity. As for BMI, 34.8% of the males were observed above the normal range. In female students, correlation coefficient between sodium intakes and age showed significantly negative 0.232 while correlation between calcium intakes and self-reported health status showed significantly positive 0.234. In males, correlation coefficient between fiber intakes and self-reported health status resulted in significantly positive 0.237 and that between BMI and age showed significantly positive 0.276. In females, correlation coefficient between type of living and WHR showed significantly positive 0.253 and that between self-reported health status and percent body fat showed significantly positive 0.230. Also correlation coefficient between body protein mass and sodium intakes showed significantly negative 0.276 in female students.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1008-1017
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• 2005

The purpose of this study was to evaluate the Quantity and Quality of food and nutrient intake of preschool children. The subjects were 57 children aged 3 to 6 years in Gumi day-care centers. Total daily dietary intakes were calculated by weighing food consumed at the day-care centers taken together with dietary records by children's mothers for intakes at home. This survey was conducted during 3 days including week and weekend days. Diet Quality was assessed by NAR (Nutrient Adequacy Ratio), MAR (Mean Adequacy Ratio), food group pattern and DDS (Dietary Diversity Score). The daily food intake was 992.7g, the plant food intake $(68\%)$ was higher than animal food intake $(32\%)$. The daily energy intake was 1249.2 kcal $(85\%\;RDA)$ and protein 43.8g $(153.6\%\;RDA)$. Percentage of calcium, iron, and niacin consumed below $75\%$ of RDAs were $29.8\%,\;35.1\%\;and\;28.1\%$, respectively. Proportions of energy from carbohydrate, protein and fat were $61.0\%,\;14.1\%\;and\;25.5\%$, respectively. Calorie intake proportion of breakfast, lunch, dinner and snack were $15\%,\;20\%,\;19\%\;and\;46\%$, respectively. The NAR of Ca and Fe and MAR were 0.84, 0.85 and 0.92, respectively. Thirty-one point six percent of children consumed 5 food groups (GMFVDS=110111) per day. Persons who had higher DDSs correlated positively with NAR and MAR. As a result, dietary intake of preschool children partially showed a problem of over and under nutrition in Quantity or Quality. We hope that the result of this study could be helpful for developing the nutrition education program for the health and nutrition of preschool children.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.352-362
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• 2015

The purpose of this study was to examine portion sizes and nutritional quality of foods served to children at Community Child Centers (CCCs), July 2014, in Korea. A survey was administered to foodservice employees working at CCCs. Thirty-nine participants completed the self-administered questionnaire regarding CCCs foodservice practices. In the weight test, fifteen volunteers of demonstrated typical portion sizes for $5^{th}$ grade elementary school students. Nutrition knowledge scores were significantly different between foodservice employees with experience taking a foodservice class for one year (6.04 out of 10.0 points) and those without experience (4.58 points). Foodservice employees with experience taking a foodservice class scored significantly higher in performing meal serving practices, e.g., wearing a sanitary cap and apron when serving food, than those without experience. The amount of foods served for children did not meet standard serving sizes; portion sizes of rice, soup, main dish, side dish and kimchi served by foodservice employees were 87.3%, 63.2%, 56.5%, 37.1% and 81.3% of standard serving sizes, respectively. When energy and nutrient intakes from portion sizes were calculated, energy, vitamin A, thiamin, riboflavin and calcium intakes did not meet standards for nutrition control of school meals. However, protein, vitamin C and iron intakes met more than 100.0% of standards. These findings suggest that foodservice employees with experience taking a foodservice class apply their knowledge to foodservice practices. Although portion sizes can influence energy and nutrient intakes in children, the actual portion sizes served by CCCs foodservice employees were inadequate and did not meet standards for serving size and nutrition. Thus, all CCCs foodservice employees need to receive foodservice education and be provided guidelines regarding portion sizes for children.