• The Research Journal of the Costume Culture
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• v.6 no.2
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• pp.66-76
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• 1998

In order to investigate the effect of shoulder pad affecting the arm movement, eleven women volunteers of standard body whose age is from eighteen to twenty-four(x±1σ) were chosen and this experiment had done according to front-vertical motion, side-vertical motion and horizontal motion of upper limps for tow different materials of shoulder pad(sponge, non-woven) and four different thickness of shoulder pad(0.6cm, 0.8cm, 1.2cm). On the base of this, this study, when putting on shoulder pad, try to find the reform method of shoulder part pattern. The results are as follows. 1. When puting on shoulder pad to blouse pattern to rise shoulder pad for rate of two-third per thickness is seemingly the best for sensory evaluation. So, when putting on shoulder pad, we understand that in order to improve sensory evaluation. So, when putting on shoulder pad, we understand that in order to improve sensory evaluation of clothes, when that, rising shoulder pad for ate of two-third per thickness is the best. 2. From the results of measure of functional volume and physiological value for functionality evaluation according to thickness and material, motion of shoulder pad, 1.2 cm thickness and non-woven material is evaluated the worst for functionality. 3. From the results of sensory evaluation and functionality evaluation of material of shoulder pad, sponge material is superior for functionality but not for sensory evaluation, non-woven material is superior for sensory evaluation non-woven material is superior for sensory evaluation but not for functionality. So, think that it had better use sponge material for functional clothes, non-woven material for aesthetical clothes. 4. From the results of functionality of clothes, when putting on shoulder pad, the worst discomfortable parts are the armpit part and the shawl part, functionality of these part shoulder be reformed.

• Journal of Nutrition and Health
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• v.30 no.1
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• pp.61-74
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• 1997

A dietary intake survey in 2 major city area was conducted as a part of the study which determined the level of exposure of people to harmful substances in foodstuff. A total of 800 randomly selected men and women aged 20-49 yr and living in the cities of Seoul and Taegu were invited to participate in the survey. All subjects were interviewed by trained dietitians to answer for demorgraphic characteristics and dietary intake for 1 day by 24hr recall method, and asked to record what day ate for following 2 more days by themselves. Results were analyzed and presented for the amount and frequency of food intake by area, sex body weight. Food consumed most by adults resifing in these 2 city area was rice and followed by kimchi in the amount of 225.7g/persn/day and 85.0g/person/day, respectively. In the list of foods consumed most frequently, items used for condiments were included in addition to rice and kimchi. And the total daily intake of food per person was summed up to be 1, 534g for men and 1, 304g for women. Considerable part of this sexual difference in total intake was originated from the difference in beverage consumption including alcoholic beverages and the higher intake of certain foodstuff due to higher body weight of men. Intake data were presented din terms of per capita and per kg body weight, and compared among adults in different categories of body weight, also. The data gathered here, food intake by individuals, reflect our own dietary culture in terms of food assortment and relative contribution of each food item to total food intake include the consumption of "extreme" eaters might be found useful also especially for the sake of food safety such as risk assessment using ADI and PTWI for contaminants in the food supply.od supply.

• Journal of Nutrition and Health
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• v.18 no.2
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• pp.98-114
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• 1985

In the previous studies, one of our author had observed the obligatory nitrogen losses through urine and feces in young Korean male adults, and utilization of whole egg protein in Korean young adults with ordinary intake of energy as a basic study for estimating protein requirements of Korean. This study has tried to determine the protein requirement and utilization when subjects ate the Korean mixed diet at the energy level of 45 kcal per Kg body weight per day. Six healthy Korean young female adults, college students, aged $20{\sim}25$ years old, and $45{\sim}61Kg$ of body weight participated as the study subjects. They were given isocaloric diets with four different protein levels for five days each successively. These diets contained protein levels of 0.45, 0.60, 0.75 and 0.90g per Kg of body weight per day, respectively. It was attempted to observe energy and protein intake, urinary and fecal nitrogen losses, true digestibility of protein, net protein utilization of protein in the body over last two days of period of eating each diet and nitrogen balances were calculated. The body weight change and hematological observation were also performed. The results obtained were summarized as follows ; 1) True digestibility of protein of Korean mixed diets ranged from 83.1% to 86.5% and the average of which was $84.7{\pm}1.7%$. 2) Net protein utilization rate of Korean mixed diets was range of 49% to 55% and the average of which was $52{\pm}3%.$ 3) The body weight of subjects were slightly increased and the values of hemoglobin and hematocrit of the blood were also little increased during the experimental periods of twenty days. 4) Protein requirements of Korean mixed diet with the energy level of 45 kcal/Kg body weight per day of Korean young female adults were estimated as 1.00g/Kg/day on this experimental condition.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.7
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• pp.945-949
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• 2012

Yerba Mate (Ilex paraguariensis), a tea known for its high antioxidant content, was supplemented to 30 of 60 ewes for 13 wks to assess its effect on their productive performance. A 2.5% inclusion rate of Yerba Mate (YM) in a pelleted concentrate diet decreased feed intake and live weight (LW) during the first few weeks post partum (p<0.001). Overall, the YM group ate less ($2,092{\pm}78g/d$) pellet than the control (CTRL) one ($2,434{\pm}83g/d$); similarly, LW was lower in the YM group compared to the CTRL one, $64.9{\pm}1.6kg$ and $67.3{\pm}1.4kg$, respectively. Lambs' birth weight and growth rates were not affected. At birth, lambs' LW were similar between the Yerba Mate and control groups ($4.2{\pm}0.5kg$ and $4.1{\pm}0.4kg$, respectively. At the end of the trial, Yerba Mate lambs weighed $15.7{\pm}0.4kg$ while CTRL lambs weighed $16.1{\pm}0.4kg$. Average daily growth rate was similar between the two groups and ranged from $176{\pm}19$ to $234{\pm}24g/d$. The inclusion of Yerba Mate in a pelleted diet increased milk fat, protein and total solids content while it decreased milk lactose content. Further work is required to investigate the mechanisms by which Yerba Mate supplementation affects feed intake and milk composition.

• Journal of Ecology and Environment
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• v.31 no.4
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• pp.341-344
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• 2008

We investigated the responses of red squirrels to pine nuts (Pinus koraiensis) treated with Lithium Chloride (LiCl) and the potential of the chemical for inducing conditioned taste aversion (CTA) in red squirrels. In red squirrels, nut feeding declined dramatically during the first 4 days after feeding with LiCl-treated nuts. The ratio of LiCl-treated nuts eaten to total nuts eaten declined from the $1^{st}$ day in LC-1 and the $2^{nd}$ day in LC-2, along with a general reduction in quantity eaten. Thus, feeding with LiCl-treated nuts induced CTA from the 2nd day after feeding, and CTA remained constant until the $4^{th}$ day, but disappeared on the $5^{th}$ day. The squirrels ate an average of $757.0{\pm}106.1mg$ (n = 2, range $682.0\sim832.0$) of LiCl before dying on the $16^{th}$ day of the study. The lethal dose of LiCl was 2.32 mg LiCl/g body weight, and the average amount of LiCl needed to induce CTA was $23.0{\pm}4.24mg$ (20 mg in LC-1 and 26 mg in LC-2).

• Journal of Food Hygiene and Safety
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• v.14 no.3
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• pp.244-248
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• 1999

This study was carried out to determine the contents of sodium saccharin, sodium benzoate and potassium sorbate in danmooji, jangachi, puffed cereal, mixed beverages, carbonated beverages, fruit and vegertable juices (excepted unheated fruit and vegertable juices) and dried fishery products(seasoned) in the market. Sodium saccharin, sodium benzoate and potassium sorb ate were analyzed by HPLC at the wavelength of 215 nm with 0.05% ammonium phosphate dibasic acetonitril mobil phase(94 : 6), and recovery rates were 96.2-100.3%, 95.8-100.9%, 96.1-99.8%, respectively. The contents of sodium saccharin were N.D.-1234.8 mg/kg in danmoogi, jangachi, puffed cereal and mixed beverages and sodium benzoate in mixed beverages, carbonated beverages, fruit and vegertable juices were N.D.-663.2 mg/kg, and potassium sorbate in danmooji, jangachi and dried fishery products were N.D.-2725.2 mg/kg.

• The Korean Journal of Food And Nutrition
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• v.25 no.1
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• pp.105-115
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• 2012

The purpose of this study was to investigate the dietary habits and snack consumption behaviors of middle school students with different obesity indexes in the Chungnam area. The survey was carried out using self-questionnaires and included 385 students(119 underweight, 193 normal weight, 66 overweight). The rate of skipping meals was higher for underweight students than overweight students; however, this difference was not statistically significant. The mean time of meal was 10 to 20 minutes and the criteria for choosing to eat a meal were 'hunger' and 'taste' in all groups. More than half of the subjects ate snacks 1 time a day, which were purchased outside. The typical snack time was 'between lunch and dinner'. The criteria of for consuming a meal were 'taste' and 'price' in all groups. In the underweight group, the snack food scores were ice cream(4.4), fruit(4.3), fried chicken(4.1), sports beverage(4.0), fruit juice(4.0), pizza(4.0) and, tteokbokki(3.9). In the normal weight group, the snack food scores were ice cream(4.3), fried chicken(4.2), pizza(4.0), sports beverage(3.9), fruit juice(3.9) and, tteokbokki(3.9) in the overweight group, the snack food scores were ice cream(4.3), fruit(4.3), fried chicken(4.2), yogurt(4.0), sports beverage(4.0), fruit juice(4.0) and, ramen(4.0). In conclusion, the snaking behaviors of the subjects were not significantly different based on their obesity index. However, this study may provide basic information on the snacking behaviors of middle school students, and the findings suggest that nutrition education or counseling can improve snack intake habits and positive behaviors toward healthy adolescents diets.

• Journal of the Korean Society of Food Culture
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• v.28 no.5
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• pp.480-487
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• 2013

This study is conducted to investigate to the consumption pattern of Kimchi and perception about the functional Kimchi of consumer. The survey was done between October 1 to October 15, 2011 among 294 male and female adults aged 19 and over in Seoul and Gyeonggi-do areas. The gender distribution of subjects was 33.3% males and 66.7% females. 64.3% of subjects prepared Kimchi by themselves, 23.5% of subjects received Kimchi from relatives and 12.2% of subjects purchased Kimchi from the market. In addition, the rate of preparing Kimchi at home is highest in those aged fifty or over. Only 41.8% of subjects knew how to make Kimchi. 72.1% of subjects responded that they ate Kimchi one or more a day. 46.6% of subjects have purchased commercial Chinese cabbage Kimchi. The amount of one-time purchase of commercial Kimchi were investigated; 45.2% of subjects have been buying 500-1 kg, 34.4% of the subjects bought less than 500 g, and 11.2% of subjects bought 1-3 kg. 28.2% of subjects buy Kimchi at the supermarket and warehouse market. With regard to the evaluation of Kimchi taste, most consumers were not satisfied with the sweetness of Kimchi. In this result, the perception about functional Kimchi was very low. Consumer's demands were as follows: nutrient enhancement, strengthening of biologically active substances, lactic acid bacteria enhancement in order. Small sales units were preferred by the consumers, and complementation of sweetness of kimchi was required. Various Kimchi including functional Kimchi must be developed to meet the needs of consumers.

• The Transactions of the Korea Information Processing Society
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• v.4 no.11
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• pp.2914-2922
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• 1997

For FA (factory automation) and ATE (automatic test equipment) in the industrial area, the standard bus needs to increase the system performance of multiprocessor environment. VME(versa module european package format) bus is appropriated to the standard bus but has features of small package and low board density. Beside, the density of board and semiconductor have grown to become significant issues that affect development time, project cost and field diagnostics. To fit this trend, in this paper, we composed Revision C.1 (IEEE std. P1014-1987) of the integrated environment for the main function such as arbitration, interrupt and interface between, VMEbus and several control modules Also the designed, VME system controller is implemented on FPGA that can be located even into slot 1. The control and function modules are coded with VHDL mid-fixed description method and then those operations are verified by simulation. As a result of experiment, we confirmed the most important that is the operation of Bus timer about Bus error signal should occur within $56{\mu}m$, and both control and function modules have the reciprocal operation correctly. Thus, the constructed VHDL library will be able to apply the system based VMEbus and ASIC design.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.6
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• pp.807-815
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• 2012

This study was carried out to investigate the factors affecting the dietary adaptation of female immigrants in multi-cultural families in Busan. The survey was conducted from October 10 to November 30, 2010 using questionnaires, and the data was analyzed using the SPSS program. The subjects were mainly from China (58.8%), Vietnam (14.7%), Philippines (8.8%) and Japan (7.4%). The longer they had resided in Korea, the lower their preference they had for Korean foods. There were no significant differences in preference according to their nationality. The subjects reported that their consumption of cereals (36.7%), meats (40.0%), fish (50.8%), milk and dairy products (47.4%), vegetables (48.3%), fruits (44.8%), fat and oil (29.1%) and beverages (32.8%) were increased after immigration. They usually obtained information about Korean foods from family (26.5%) and television and internet (26.5%). Sixty four point seven percent of the females ate 'everyday' Korean foods and 30.9% ate their home country foods every day. A higher will for learning Korean foods, intake frequency and age resulted in a higher adaptation of Korean dietary life. Lower marital conflict resulted in higher adaptation. These results suggest that it would be effective to provide systematic nutrition education program for female immigrants and their families to adapt to Korean dietary life.