• Journal of environmental and Sanitary engineering
• /
• v.6 no.2
• /
• pp.59-68
• /
• 1991

The word of stress was wsed in the field of physics as a external force from 17th century, but the meaning of this stress had chafed to the internal and exteral demand fort the human body in medical area. All the stumulants which make stress was called as j stressor. When animals get stress blucose excreted from liver to adapt for the emergent state ant some related hormone secrete convert protein and lipid to glucose for the purpose of energy supply to muscle. As a results heart rate, blood pressure, respiration rate are increased and musclse are strengthed. These physiolgical reactions ate controlled by autonomic nerve system under the control of hyothalamus in brain. Autonomic nerve system and endocrinary system are react harmoiously to stress reaction. According to the stress reaction, adrenomedullary system are stimulated, and epinephrine, morepinephrine are exceted. Author experimented the effect of the immobilizational stress to rat by analyzing the variaition of catecholamine secrction, the Na concentration and the effect of the antistresf effect by Panax Ginseng which is a traditional Korean herb medicine. The concentration of the norepinephrine, epinephrin, and dopamin in normal rat are 1 578 ng/ml, 0.365 ng/ml, and 0.731 ng/ml respectively, but in the immobilyzed stress groIn the concentration were increased to 1.915 ng.ml, 0.854 ng/ml, and 2,361 ng/ml which she the high show the higher concentration of catecholamine to stressor.

• Journal of the Korean Society for Library and Information Science
• /
• v.37 no.1
• /
• pp.247-268
• /
• 2003

Recently, the way information is accessed has changed significantly because of the rapid growth of the Internet and a move toward electronic Publishing. With that condition, there in be a need to efficiently determine and extract relevant information from digital documents. This study has proposed that template mining can be used for extracting different kinds of information from digital documents, and described research of reference ]inking system and then built temp]ate for citation information using analysis result of sample articles. Also, this study has shown the potential of template mining to automatically create citation databases.

• Journal of the Korean Society of Food Culture
• /
• v.31 no.5
• /
• pp.442-456
• /
• 2016

The purpose of this study was to investigate eating habits and dormitory foodservices' satisfaction in university students using dormitory foodservice in the Jeollabuk-do Iksan area. Self-administered questionnaires were completed by 195 students (86 male, 109 female). Many students (58.5%) ate less than two meals per day and spent around 30 min eating meals. The results show that snack and midnight meals were the main reasons (37.9%) for unhealthy eating habits. Main source of nutritional knowledge and information were TV and the Internet (58.5%), followed by friends and people (25.1%), nutrition books (10.3%), elective courses (4.6%), and newspapers and magazines (1.5%). Men had significantly higher satisfaction scores for nutrition, taste, diversity of menu, as well as hygiene of dormitory food court compared to women (p<0.05). Salty taste was the most important factor in evaluation of taste satisfaction, whereas sour taste was opposite. The reason for taste dissatisfaction in the dormitory food court was not salty enough, and it may be related with their eating habits. The results show that students need education for adequate knowledge and information about the relationship between health and nutrition.

• Journal of Korean Society for Atmospheric Environment
• /
• v.10 no.2
• /
• pp.98-104
• /
• 1994

Precipitation samples were collected at Kosan, Cheju Island over a period of 6 months An automatic rain sampler was manufactured domestically and installed at Kosan station. All samples were collected on a weekly basis. Samples were analyzed for S $O_4$$^{=}$, N $O_3$$^{[-10]}$ , C $l^{[-10]}$ , N $H_4$$^{+}$, N $a^{+}$, $K^{+}$, $Ca^{++}$, $Mg^{++}$, and pH and specific conductivity. The quality analysis of rain sample data were performed based on ion balance and specific conductivity. The pH of rain samples ranged between 4.6 to 6.6. Bicarbonate ion concentration were included in ion balance and specific conductivity calculations. The sum of cation concentrations were slightly greater than the sum of anion concentrations. Calculated specific conductivity was greater than measured specific conductivity. The most probable explanations for this discrepancy is "an anion too low or anion missing." Two criteria were used to identify outliners. They are 1) the difference between the sum of anion concentrations and cation concentration is more than 50 $\mu$eq./1 and 2) the difference between calculated and measured specific conductivity is more than 25%. Chemical analysis from several samples did not satisfy these quality control criteria. Volume weighted average concentrations were calculated. Dominant free acids in rain samples were N $a^{+}$, C $l^{[-10]}$ , S $O_4$$^{=}$, N $O_3$$^{[-10]}$ ions in order of abundance. Non-seasalt sulfate comprises 76% of total sulfate.sulfate.e.ate.e.

• Journal of the Institute of Electronics Engineers of Korea SD
• /
• v.40 no.5
• /
• pp.290-297
• /
• 2003

Analytical Expressions of temperature dependent breakdown voltage and on-resistance for silicon power MOSFETs are induced by employing the temperature dependent effective ionization coefficient extracted from temperature dependent ionization coefficients for electron and hole, and electron mobility in silicon. The analytical results for temperature dependent breakdown voltage are compared with experimental results for tile doping concentration, 4x10$^{14}$ cm$^{-3}$ , 1x10$^{15}$ cm$^{-3}$ , 6x10$^{16}$ cm$^{-3}$ respectively. The variations of temperature dependent on-resistance and breakdown voltage dependent ideal specific on-resistance are also compared with the ones reported previously. Good fits with the experimental results ate found for the breakdown voltages within 10% in error for the temperature in the range of 77~300K at each doping concentration.

• Applied Biological Chemistry
• /
• v.41 no.7
• /
• pp.550-555
• /
• 1998

For fluoro-quinolone carboxylic acid derivatives, one bond carbon-fluorine coupling constants are ranged from 249 Hz to 257 Hz regardless of positions. But geminal and vicinal carbon-fluorine coupling constants vary according to positions, namely, geminal coupling constants are ranged from 6 Hz to 23 Hz, and vicinal coupling constants are ranged from 1.9 Hz to 7 Hz. In cases of proton-fluorine couplings, three bond coupling constants are ranged from 9 Hz to 10.3 Hz, and four bond coupling constants ate ranged from 6 Hz to 8.3 Hz.

• The Korean Journal of Food And Nutrition
• /
• v.12 no.4
• /
• pp.421-426
• /
• 1999

The major flavor compounds of Takju mash which was brewed with a modified Nuruk made by inocu-lation and cultivation of Rhizopus japonicus T2, Aspergillus oryzae L2 and Hansenula sp. BC26 isolated from Nuruk, were analyzed, as compared with those with current fermenting agents such as commerical Nur-uk and rice koji of Aspergillus kawachii. The contents of isoamyl alcohol isobutyl alcohol and ethyl acet-ate which were known as aroma compounds in Takju were much higher in mash of modified Nuruk than in that of commercial Nuruk or ricd koji. The major organic acids were lactic fumalic and succinic acid in mash of modified and lactic and acetic acid in mash of commercial Nuruk and citric lactic and suc-cinic acid in mash of rice koji. The contents of total organic acids were 5,146mg/L, 1,706mg/L and 1, 388 mg/L in mash of commercial Nuruk rice koji and modified Nuruk respectively. The major free amino acids were glutamic acid alanine proline and histidine in mash of modified Nuruk and glutamic acid proline leucine and histidine in mash of commercial Nuruk and arginine proline and glutamic acid in mash of rice koji. The contents of total free amino acids were 14,090mg/L 12,202mg/L and 7,152 mg/L in mash of modified Nuruk commercial Nurcuk and rice koji respectively. Therefore it seemed that the Takju mash of modified Nuruk was better than that of commercial Nuruk or rice koji.

• Journal of the Korean Society of Food Culture
• /
• v.36 no.1
• /
• pp.56-65
• /
• 2021

This study examined the background of the dietary life of North Korean defector adolescents born and raised in North Korea and their new South Korean dietary experiences after being settled in South Korea. The study included six North Korean defector adolescents enrolled in an alternative school located in Gyeonggi-do, South Korea. This study's qualitative research methodology included two-by-two group interviews, followed by individual interviews and field observation. The study period was from September 14 to October 26, 2019. Before entering South Korea, they primarily ate food pickled with soybean and salt, a cooking method by which foods are preserved because refrigerators were unavailable. After settling in South Korea, they had difficulty adapting to South Korean foods because of the unfamiliar ingredients and recipes. On the other hand, they quickly adapted to some foods, such as chicken. The participants reported that North Korean foods are generally light, whereas South Korean foods are sweet, salty, and spicy; hence, they do not taste delicious. The results suggest that attention be paid to menu improvement and the provision of nutritional education by schools and the government to prevent undernourishment or malnourishment because of unfamiliar ingredients and recipes.

• Korean Journal of Community Nutrition
• /
• v.12 no.1
• /
• pp.13-24
• /
• 2007

This study was to investigate dietary life and eating-out style related to breakfast frequency of male students in culinary college. This survey was conducted using questionnaires for 110 male students at college in Hongseung. Mean height and body weight of those we investigated was 174 cm and 70.5 kg. The one to two times per week breakfast eating group was 34.55%, which is exceedingly numerous; none per week breakfast eating group was 30%; three to tow times per week breakfast eating group was 15.45%; everyday breakfast eating group was only 9.09%. The breakfast frequency was very low, and the not-eating breakfast problem is serious to think of in male college students. Mean weight, body fat and body mass index(BMI) of the everyday breakfast eating group was lower than the other group even it was not significant. The self-boarding house or dormitory living condition group was not eating breakfast was significant. So a correct dietary lift and eating habit should be taught further for male college students. The smoking group was a significant low frequency of breakfast eating, as well as the lower frequency of breakfast, or worse recognition of self health condition. Higher frequency of breakfast showed more contentment of self body weight. Cooked rice was significantly the most preferable for breakfast. The lower breakfast frequency tended to eat breads or cereals. The lower frequency of breakfast, self recognition of eating rate as speedier was significant, and tended to have a higher frequency of eating-out because of being annoyed by cooking. The lower breakfast frequency ate out more. Twenty five percent of the everyday breakfast eating group ate out because of a special day, and thirty five percent of the not eating breakfast group did so because of being annoyed by cooking. Their mean dietary evaluation grade was under the normal grade, which means that culinary college male students' dietary lives were poor. The lower frequency of breakfast and lower grade of food life evaluation, indicates the importance of nutritional breakfasts education should be improved for male culinary college students also.

• Journal of Nutrition and Health
• /
• v.6 no.3
• /
• pp.27-36
• /
• 1973

The primary purpose of this research paper is to study the nutrition intake status of high school students and their physical growth and development. Further, it made an attempt to find and define nutritional problems and assist in their growth and development through proper nutritional management. One hundred students in both sexes, first year grade in senior high school were provided with questionnaires. For six days the respondents filled out the questionnaires. They were asked to keep record of what they ate each meal. Their nutritional intake were analyzed in accordance with what they ate. Findings, conducted on percentage, CR test, t test, and F test, were as follows: 1. For the living circumstance a) Average numbers of brother and sister in sampled family were four. b) Seventy to eighty percent of the students were brought up by mother's milk at their infants and approximately 40% of students were weaned at the age of 7 to 18 months. c) Fifty percent of the respondents revealed irregulity in their meal time. d) Monthly average expenditure for daily food reached $20{\sim}40%$ out of total income. e) The most favorite foods reflect as follows: The most favorite main dish is boiled rice and side dish beaf. Fruits. juice, milk, ice cream are more popular snack among whole students. 2. Nutrition survey a) Calory sad nutrients were found to be below the recommended level, especially in calcium, vitamins A, $B_2$ and C. b) The total calory intake were composed of 73% from carbohydrate, 14% from protein and 13% from fat in the case of boys. The girls were 65%, 14%, 21% respectively. c) Both boys and girls in their animal protein intake averaged about 33% out of total protein intake. d) Meat consumption of the majority respondents were proportionate in $10{\sim}20%$ in their total food consumption. 3. The result of statistical analysis were as follows: a) Statistical significant differences in the relationship between the calory intake and physical growth index were observed at the level of p<0.05. b) Statistical significant differences in the relationship between the protein intake and physical growth index were observed at the level of p<0.05. c) Statistical significant differences in the relationship between meal time and physical growth index were observed at the level of 0.02<0.05. d) No statistical significant differences in the relationship among calory, protein intake and school records as well as intelligence were found. The experiment indicated that there is a direct relationship between nutrition and the physical growth and development, whereas There seems to be an indirect relationship between nutrition and intelligence.