• Food Science and Preservation
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• v.8 no.3
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• pp.326-330
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• 2001

The characteristics of used wine yeast strains were as follows, S6U showed low fermentation speed than those of other yeast strains, but this strain fermented completely later. The wine fermented by W-3 was very low contents of total acid, 0.75% and the ones fermented by UCD530 and AC- contained much extract, 3.26 mg/L and 3.22 mg/L respectively. The wine fermented by CEG and CS2 were predominant in yellowness, and EC1118 produced large amount of acetaldehyde, 49.9 mg/L than those of other strains. EC1118 and CY3079 displayed low methylene blue dyeing ratio, below 15%, meaning high alcohol tolerance yeast. UCD530 produced extremely high contents of glycerol, succinate and lactate compared with other strains. These properties revealed that UCD530 was a typical Saccharomyces bayanus species. The main organic acids produced by wine yeasts were pyruvate, lactate, succinate and acetate. The concentration of acetate in experimental wine could be divided into two parts, one group had concentration below 170 mg/L (UCD530, EC1118, AC-, CY3079, W-3), and the other had concentration up to 350 mg/L (S6U, CEG, CS2).

• Korean Journal of Community Nutrition
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• v.7 no.6
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• pp.762-768
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• 2002

This study was conducted to evaluate the health status of elderly women who attended in a Health Promotion Program of the Seo-gu Health Center in Daegu. The study subjects were 158 elderly women (over 65 years) in an urban community. The subjects were investigated by means of individual interviews using a questionnaire, Blood tests for analyzing their biochemical status were carried out. The average age of the study subjects was 70.9 $\pm$ 2.3 years. Of the subject group 79.1% ranged in age from 65 to 74 year and 20.9% were over 75 years. With respect to health related factors, 23.4% of subjects drank alcoholic beverages and 15.2% of subjects currently smoke.The prevalence with chronic diseases was 51.9%, and 26.6% of the subjects were healthy. The diseases most frequently reported as having been or being treated were arthritis (38.1%), hypertension (21.4%), and diabetes (17.9%). The average height of subjects was below the standard established in the Korean Recommended Dietary Allowances, while the average weight was close to the standard. The means of systolic and diastolic blood pressure were 130.2 mmHg and 71.9 mmHg, respectively. The mean serum albumin level was 4.5 mg/d$\ell$ and the value of hemoglobin and hematocrit was 12.5 mg/d$\ell$ and 0.7%, respectively. The mean serum cholesterol level was 207.1 mg/d$\ell$ and the mean triglyceride level was 187.7 mg/d$\ell$. The serum lipid levels were higher then in those reported in research. The serum cholesterol levels of 71.5% of subjects were within the normal range. The GOT and GTP levels were within the moderate range. In conclusion, the health status of the elderly who attended the Health Promotion Program in the Seo-gu Health Center were very average. However, it was necessary to prepare a health management program to deal with the serum lipids so as to establish and maintain good health. When we carry out the health promotion program in a community, individual program Of adequate to health status should be developed more.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.795-800
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• 2003

Juniper seed oil extracted by steam distillation has been a useful material as a medicine, insect repellant, and flavorant for alcoholic beverages. As the result of juniper seed oil analysis, the acid value, saponification value, unsaponification value phosphorus contents, and refractive index were 91.04, 85.15, 15.52, 11.04 ppm, 1.47, respectively The content of neutral lipids, glycolipids and phospholipids were 85.4%, 12.2% and 2.4%, respectively. From the fatty acids analysis, the major fatty acids from the juniperseed harvested in August were lauric acid (31.9% ), palmitic acid (28.0% ), stearic acid (9.9%), and oleic acid (8.5%) . However, maturated seed oil harvested in October mainly consists of linoleic acid (47.6%), linolenic acid (17.6%), oleic acid (16.1%), and palmitic acid (11.9%). Upon these analyses, fatty acids composition of juniper seed oil depends on the seed maturation. According to volatile compounds analyses of essential oil extracted using steam distillation method and SPME, the major compounds were $\beta$-myrcene, $\alpha$-pinene, $\beta$-farnescene, $\beta$-cubebene, limonene, trans-caryo-phyllene, $\alpha$-terpinolene, camphene, sabinene, and $\beta$-pinene.

• Journal of Life Science
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• v.24 no.12
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• pp.1325-1329
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• 2014

Gugija (Lycii chinese Miller) is traditionally consumed as a Chinese medicinal material in food, tea, or alcoholic beverages. Gugija has beneficial healthy components, but it produces an off-flavor during storage. This study compared the flavor components of fresh-dried Gugija and stale-dried Gugija. The flavor compounds in one fresh sample (sample 1) and one stale sample (sample 2) were extracted by the simultaneous distillation and extraction method. The concentrated aroma extracts were analyzed and identified by gas chromatography-mass spectrometry. Forty-five compounds, including 17 aldehydes, 8 alcohols, 6 terpene compounds, 4 esters, 3 ketones, and 3 pyrazines, were isolated in sample 1. Thirty-four compounds, including 12 aldehydes, 3 alcohols, 5 terpene compounds, 2 esters, 3 ketones, 3 pyrazines, and 1 acid, were isolated in sample 2. The main aroma components of sample 1 were 2-methyl butanal, 2-methyl propanol having sweet odor, and hexanal, (Z)-3-hexenol having grass odor, and phenyl acetaldehyde, benzyl alcohol having floral odor, and alkyl pyrazines having nutty odor. These compounds were decreased in sample 2, and several compounds containing isovaleric acid, which has a disagreeable, rancid-cheese odor were found newley.

• Applied Biological Chemistry
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• v.24 no.1
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• pp.40-49
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• 1981

A study was designed to produce a self-stable and clear Red Ginseng wine using ethanol solution for Red Ginseng extraction and low temperature treatment on the extract before packaging. Extraction of Red Ginseng at high temperature using low ethanol concentration caused an increase in the amount of crude Red Ginseng extract and a decrease of purified Red Ginseng extract. Extraction with 75% ethanol at $50{\sim}70^{\circ}C$, followed by dilution of the extract to the ethanol concentration of final product, resulted minimum precipitation in the Red Ginseng wine. Low temperature treatment at $4^{\circ}C$ retained all of the saponin content in crude extract while $-20^{\circ}C$ treatment caused a significant loss of saponin along with precipitation during purification.

• Archives of design research
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• v.16 no.1
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• pp.103-116
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• 2003

As the globalization become the main stream in our world, there is no exception also on the cultural section. And we are En the midst of this rapid transition. In the case of advertising market, we opened to those agencies in abroad in the early year of 1990 and now completely opened. On this thesis, the multinational corporation advertising was studied and researched by empirical case study. The main topic is the value expression in the advertising creativity viewed on the cultural level. The multinational corporations that have an eminent, powerful brands produces much of goods wend widely with their powerful brands and extend their marketing activities to abroad. For example, those non-alcoholic beverages, pharmaceutical products, cosmetics, electronic appliances, vehicles, sports shoes, clothes are their main exports, and they broaden the product category, market size to the global market. They also use an expert marketing skill accumulated for a long time. The advertising activities is one of the useful method to extend their global market abroad enhacing continuously brand value. And much of the multinational corporation's advertising are suspected of negative effects that advertisements works on a tool which curies so called uniformed ideology - various ruling ideology - with commercial messages. These advertising affect an developing country's moral value, life style, social value, and others. And they weaken those developing country's unique tradition, culture by putting their own ideology. Those who have a critical position on the advertising activities have been careful in judging it's effects. The result of this study which of the value system is expressed in the multinational corporation's advertisements are; First, the self - esteem value is classified by western value, and it was founded out much more in the domestic corporation's advertisements then multinational ones. Second, the security value system is classified by western value system, and it's outcome was much the same as former one. Consequently, the multinational corporation's advertisements have less of an western value expression relative to korean advertisements. Those outcomes may infer that the multinational corporations prefer to an compromise creative strategy in korea for avoiding cultural conflicts.

• Korean Journal of Health Education and Promotion
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• v.21 no.4
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• pp.35-49
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• 2004

The purpose of this study was to analyze variables associated with smoking and selected health behaviors. This study targeted adult men and women over 20 of age. The sample population was drawn from the national sample, and the samples were chosen from the telephone book. A total of 1,500 cases were collected through a telephone based interview survey. As a tool for this study, a structured questionnaire was developed. the variables included self-perceived health status, and selected 7 health behaviors; smoking behavior, physical activities, eating habit, weight control, alcohol consumption, stress management, and cancer exam. The healthy life practice actions of Trans-theoretical model have been classified into five stages. Smokers were more likely than non-smokers to positive attitudes toward smoking and the impact of smoking in this study. This means that smokers's awareness toward the impact of smoking is very week. Smoking behavior was significantly related to other health related behaviors based on the correlation analysis. However, gender, engaging in regular physical activities, moderate consumption of alcoholic beverages, and receiving a cancer examination were the variables that can explain and predict a person's stages of adopting a non-smoking behavior. Self perceived health status was closely related to other health behaviors. Gender, age, and monthly household income were important demographic variables that have significant relationship with the self-perceived health status. Among the health behaviors, regular physical activities and weight control were significant predictable variables. Similar results have been found in the National health and Nutrition examination survey in Korea. As a result of this study, it was found that among the selected health behaviors, engaging in physical activity was an important variable to increase positive sense of health and non-smoking behaviors. Educational and policy level input is needed to increase awareness and provide chances to participate in fitness activities. To those who maintain exercise, the environmental support and diffusion of knowledge information and education data should be strengthened. To change attitudes toward smoking, more in-dept awareness campaign and education should be provided according to people's different behavioral status. In addition, not only diffusing health education data and delivering knowledge information through related programs, but also environmental support system that helps an individual maintain his/her action is required. Such a support system means settlement of the health enhancement base of school, workplace and community should be carried out, and the policy level support and regular programs should be provided and spread to the unit of community.

• Journal of the Korean Dietetic Association
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• v.9 no.1
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• pp.71-80
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• 2003

Food intake patterns and iron nutritional status of male and female college students were studied based on dietary iron density. Dietary data were collected using the method of 24-hour recalls for 3 consecutive days from 106 students, and fasting blood were drawn to measure iron nutritional status indicators such as total iron binding capacity, serum iron, hematocrit, hemoglobin, and red blood cell count. Mean daily iron intakes of male and female students were 13.3㎎ and 10.0㎎, which were 107% and 63% of the RDA, respectively. However, dietary iron density were similar between male and female students as 5.9㎎/1,000㎉ and 5.7㎎/1,000㎉, respectively. The diets were divided into two groups according to iron density; high iron density group (6㎎/1,000㎉ or more) and low iron density group (less than 6㎎/1,000㎉). The students in high density group had lower intakes of energy, especially fat, than those in low density group. Female students in high density group showed significantly higher intakes of iron, and non-heme iron and folate than those of low density group. The students in high density group consumed more rice, hamburger, and eggs, while those in low density group consumed more Ra-myon and alcoholic beverages. The students in high density group consumed greater proportions of iron from plant-origin foods. Vegetables, legumes and seasonings were the food groups that female students in high density group consumed significantly more than those in low density group. Also the percentages of female students with iron deficiency were higher in low density group. These results suggest that diet with high iron density is important to improve iron nutritional status of women, and further research about the effective way to increase iron density in our diet is needed.

• Korean Journal of Food Science and Technology
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• v.44 no.1
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• pp.106-113
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• 2012

The present study was conducted to assess the dietary exposure to mercury and the associated risks for Koreans resulting from their food intake. The probabilistic approach in the Monte Carlo simulation was used to estimate dietary exposures. Based on several reports regarding heavy metals published by KFDA in the 2000s, 178 types of representative foods were selected and data were collected on the occurrence of mercury. The contents of mercury in foods ranged: agricultural products 0.1 (fruits)-45.4 ${\mu}g/kg$ (mushrooms), 3.7 ${\mu}g/kg$ (meat), and 9.3 (Echinodermata, chordata)-194.9 ${\mu}g/kg$ (fish). Others categories investigated were alcoholic beverages (0.7 ${\mu}g/kg$) and processed food (4.4 ${\mu}g/kg$). The mean and 95th percentile for exposure to dietary mercury were 4.29 and 12.48 ${\mu}g/day$, corresponding to 13.6% and 39.7% of PTWI (Provisional Tolerable Weekly Intake), respectively. Therefore, overall level of mercury exposure for Koreans through food intake is below levels recommended by JECFA, indicating the least possibility of risk, and is less than or similar to levels reported in other countries.

• Journal of Society of Preventive Korean Medicine
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• v.18 no.1
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• pp.93-101
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• 2014

Objective : The aim of this study is to analyze medicinal herbs, the ingredients of traditional Korean liquor, focusing on efficacy in the traditional Korean medicine. Through this study, for vitalizing traditional Korean liquor market, the researchers attempt to explain the superiority of traditional Korean liquor and the advantages of using herbs to brew alcoholic beverages. Method : We conducted a research targeting traditional Korean liquors in domestic market from July through september 2012, and finally 70 kinds of liquor were selected and analyzed. Results : Among traditional liquors, fermented liquors are most common. When comparing regions of brewery, the central region of Korea, Gyeonggi-do and Chungcheongnam-do, is major brew area. 37 liquors contain just one medicinal herb. followed 10 liquors contain two medicinal herbs. The most frequently used medicinal herb is Ginseng Radix. And Lycii Fructus, Schisandrae Fructus, Angelicae Gigantis Radix and Chrysanthemi Indici Flos are well used medicinal herbs to brew traditional liquors. In the classification of efficacy of medicinal herbs, tonifying and replenishing medicinal herbs are most popular as ingredients in the traditional alcohols, astringent medicinal herbs, exterior releasing medicinal herbs and heat clearing medicinal herbs are also frequently used. Investigation of tastes and properties of the herbs, it reached a conclusion as below: sweet taste is most common, followed by sour taste and bitter taste. Warm property is account for 50% approximately, followed by cold property. Conclusion : Medicinal herbs have been widely used in the traditional Korean liquor. It came out into the open that the liquor with medicinal herbs is very good for our body in terms of longevity and invigoration. However, liquor consumers concern about not only the efficacy but also the taste, scent and color. Therefore, further study about these things would be required to demonstrate the superiority of the traditional Korean liquor.