• Journal of the Korea Organic Resources Recycling Association
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• v.2 no.1
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• pp.51-64
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• 1994

To compost the food garbage with the dry bean curd and sawdust as the bulking agents, the method of high-speed fermentation by the characteristic microorganisms group was applied. The results of experiments are summarized as follows ; 1. Korean food garbage, which is high in water content, is difficult to compost only by microorganism fermentation without the addition of bulking agents such as dry bean curd cake and sawdust. 2. Weight reduction rates are ranging from 35.6% to 64.5% and varying with the composition of food garbage. The less weight reduction rate is, the longer continuous-fermentation is. And the color of compost is changing sequentially as yellow -> brown -> black. 3. Comparing with the controlled microorganism group, the weight reduction rate and $H_2CO_3$ production rate in the characteristic microorganism group fermentation reactors are higher. And the fermentation rate is satisfactory when the characteristic microorganism group is added. 4. The value of fermented composting as fertilizer diminishes, and the contents of Total Nitrogen, $P_2O_5$, $K_2O$ increase on the condition that the fermentation continues. However, the organic contents and C/N ratio diminish as the fermentation continues. 5. The high-speed fermentation technology demonstractes the possibility of recycling as well as the reduction of composting time provided that it is applied as a pretreatment process for composting.

• Journal of the Korean Dietetic Association
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• v.12 no.4
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• pp.411-431
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• 2006

The purpose of this study was to assess the frequently consumed dish consumption frequencies of continuous ambulatory peritoneal dialysis(CAPD) patients with osteopenia and develop recipes to improve bone mineral density of CAPD. The subjects were 96 CAPD patients with osteopenia(male 39, female 57) (osteopenia group) and 45 CAPD patients with normal BMD(male 24, female 21), matched with key variables(normal group). Fifty dishes(foods) that most frequently consumed were determined and food consumption frequency for each dish(food) for two groups were compared. Osteopenia group showed lower consumption frequency for ice-cream but higher frequency in apple. Of the 50 most frequently consumed dishes(foods), 20 dishes assessed as safe and recommendable for CAPD patients with osteopenia based on the contents of protein and mineral were selected : white boiled rice, white gruel, beef soup, steamed cabbage, roasted dried laver, fried egg, roasted bean-curd, cooked and seasoned bean sprouts, corn-starch jelly, cheese, ice-cream, orange juice, apple, grape, peach, peanut, raw lettuce, raw cucumber, and injulmi rice cake. wenty eight new dishes with modified recipes were developed for CAPD patients. Protein and mineral contents were analyzed for frequently consumed 17 dishes, assessed as modification of recipes are needed. The recipes were modified to decrease P, Na and K contents and to increase protein and Ca contents. Twenty dishes(foods) selected as having reasonable protein and mineral contents ratio or 28 newly developed dishes modified with protein and mineral contents or ratio would be helpful for nutrition education or counseling for CAPD patients with osteopenia. Dishes(foods) suggested in this study would also be useful for all CAPD patients for preventing osteoporosis.

• Journal of architectural history
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• v.18 no.5
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• pp.81-100
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• 2009

The study on Buddhism architecture in early Joseon dynasty was inactive. The period of King Sejo is important for studying the trend of Buddhism architecture in early Joseon, that was transmitted from the end of Goryeo dynasty, but it was difficult to know its exact situation due to lack of related records. The records were all written by Kim Su-ohn, which are Wongaksabi' 'Sangwonsajungchanggi' 'Bongseonsagi 'Geonginsajungchanggi'. The main hall was mainly second floor and there were necessarily annexed buildings at the right and left of the main hall. So the plane figure of $\Box\Box\Box$ was shown. It was a main stream for main hall. This layout may be referred to search for the origin of the layout in courtyard based structure(中庭形) in the late Joseon dynasty. Most of temples had 3 gates. Some part of horizontal corridor was used as 2 gates and the outer gate, far from main hall, was without corridor. The gate leading to front yard of main hall was called front gate, the next middle gate and the outer gate was Oisamun(外沙門) or Samun(沙門). Im most of the temples, people could enter into the front yard through pavilion which had the function of bell tower. The pavilions were located between front gate and first corridor. It is thought that this layout of the place for making bean curd outside the temple area will contribute to different studies on temples making bean cure in the future. The records about temples's foundation studied above are a little different between temples, but have more similarities. There common denominators represent the architecture tendency of Buddhist temples in the related period. It is thought that such a tendency was also shown on architecture of other temples during the reign of King Sejo as well as Buddhist temples.

• Journal of the Korean Society of Food Culture
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• v.7 no.2
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• pp.119-125
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• 1992

To analyze food material and table wares in daily reception dishes of Choson Dynasty, studied historic book 'Young jeob Dogam Zabmulsek Euigwae' (1609, 1643 year) described the daily reception dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follows. 1. Food material for reception Chinese envoy were vegetable, pickled vegetable, soup (?水), brown seaweed, kelp, green seaweed, garlic, pine mushroom, mushroom, driedfish, fish egg, shrimp, pork, pheasant, fowl, salted fish shrimp and etc, various fruits preserved in honey, green peajelly, buck wheat jelly and bean curd. 2. The table wares were rice bowl(鉢里), small bowl of porcelain(甫兒), water bowl(大貼), plate(貼是), small dish(鍾子), small earthen ware jar(東海), jar(缸), pottery(甕), table(盤), chopsticks(?), washbowl(洗面盆), earthen ware steamer(甑), kettle(釜), brazier(爐), measuring cup(升), unit of measure(合), meter(稱子), spoon(匙), chest (函), lid(蓋), large rice bowl(所羅) and bowl(椀).

• Korean journal of food and cookery science
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• v.14 no.1
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• pp.33-43
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• 1998

This study was peformed by questionnaire to investigate the recognition, preference and intake of calcium and related food behaviors of middle-aged people (males 600, females 550) in Daegu area. The daily intake was determined by 24-hr dietary recall method. The results were summarized as follows: The meal skipping, diet and nutrition consideration ratio of the subjects were 40.6, 11.1, 34.6% respectively. The recognition scores of calcium of the subjects were 14.3 for male and 15.1 for female, respectively. Also the preference scores of calcium source foods of the subjects were 3.6 for male and 3.5 for female. They preferred laver, cabbage, bean curd and lettuce, in that order, but they disliked cheese and ice cream. The variety of calcium source foods was remarkably low. Milk products were the lowest preferred and eaten calcium source foods. A day's calcium intake was 68.4% (478.6 mg) of the RDA for Koreans. There were significant positive correlations among the recognition, preference and intake scores of calcium.

• Journal of the Korean Society of Food Culture
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• v.6 no.4
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• pp.433-443
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• 1991

To analyse reception dishes of Choson Dynasty the author studied historic book-Youngjeob Dogam Bansunsek Euigwae (1609, 1626, 1634 year) in which the daily reception dishes for Chinese envoy in Choson Dynasty were described. The results obtained from this study were as follows. 1. The daily food items for reception of Chinese envoy were refined rice wine, rice, large fish, fish, Zogi, Driedjogi, mullet, pork, beef, chicken, egg, salt, soysauce, sweet soy sauce, refined soy sauce, sesame oil, vinegar, bean curd, stone leek, parsley, ginger and gaslic etc. 2. The daily tablewares used for reception of Chinese envoy were ricebowl (bari), small bowl of porcelain (boa), water bowl (daejeop), soup bowl (tang gi), plate (jeopsi), small dish (jong gi), small earthen ware jar (dong hae), jar (hang), pottery (ong gi), wine glass (jan), water cup, chopsticks, kettle, cauldron, bottle, table, knife, napkin, dish towel, brazier, washbowl and meter etc.

• Korean Journal of Veterinary Service
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• v.25 no.2
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• pp.127-133
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• 2002

The case reports for clostridium type A enterotoxemia in Formosan deer have rarely been reported. This paper describes a natural case of type A enterotoxemia in farmed Formosan deer in Cheongwon-gun. A dead, male 10-month-old Formosan deer was submitted to Chungbuk Livestock and Veterinary Research Institute, March 24, 2001 and examined. That deer was fed with assorted grain feed, oak leaves, acorn and bean curd. Grossly there was no visible external change. Despite of the carcass being examined within 12 hours of death, there was a quite degree of posonortem decomposition. There was severe hemorrhage in the serosa of abomasum and small intestine. Much blood tinged and watery contents were contained in those organs. Also there were severe swelling of spleen, some red foci in hepatic parenchyma. Microscopically there were severe congestion and hemorrhage in mucosa submucosa, muscular layer, and serosa of abomasum and small intestine. Also spleen and pancreas showed severe Congestion and hemorrhage. There were multifocal hemorrhage with hepatic necrosis in periportal area and focal mononuclear cell deposition in sinusoid. In bacterial culture for small intestine, Cl perfringens was isolated. By toxin typing for the strain, that had $\alpha$ -toxin belonged to type A. In electronmicroscopy for feces, no vims particle was detected. Considering clinical signs, gross lesions, microscopic lesions, bacterial culture, and toxin typing of the isolate, this case was diagnosed as enterotoxemia by Cl perfringens type A.

• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.952-961
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• 2016

The objective of this study is to examine the effects of consumer beliefs regarding three food certifications on their behavioral intention and the behavioral intention biases to purchase (purchasing intention biases) certified agricultural products as predicted by a subjective probability model. The food certifications used for this study are 'Organic food', 'Traceability system of food products,' and 'Hazard Analysis Critical Control Point (HACCP)'. Tofu (bean curd) was selected as being representative of agricultural food products, for the purposes of this study. In 2016, we surveyed 243 consumers regarding the strength of their belief regarding their prior beliefs relative to each certification, as well as the strength of their intention to purchase certified tofu based on their belief strengths for this study. The study resulted in the following findings: Firstly, consumers hold more than two different prior beliefs for each of the three certifications included in this study. Consumers' prior beliefs regarding these certifications have an impact on their consideration as to whether they plan to buy those certified agricultural products. Secondly, consumers try to persuade themselves to ensure that their particular belief about the product's certification could lead to a purchasing decision regarding that agricultural product.

• Nutrition Research and Practice
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• v.1 no.3
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• pp.206-211
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• 2007

This study estimated the isoflavone intake level in Koreans using Food Frequency Questionnaire and analyzed related variables. The results showed that the average daily intake of isoflavone in adults was shown as 23.1 mg. The isoflavone intake level at 50 percentile was 16.9 mg ($0{\sim}90\;mg$), and 10% of adults took almost 50 mg of isoflavone a day and 10% took about 5 mg a day. The major food sources for isoflavone in Koreans were in the order of soybean, soybean paste, soy milk, soybean curd (tofu), and bean sprouts; the intake was different depending on age, educational background, occupation, economic standard, and family type. The result showed higher isoflavone intake levels in the group over 30 years old and the highest isoflavone intake in subjects working in farming/fishery, followed by housemakers. According to the differences by families the families with elderly members showed 50% higher isoflavone intake than young families with friends or siblings. Depending on related ecological variables, therefore, various nutrition education programs should be developed for a variety of intakes of soybean foods, along with easy and simple cooking methods as parts of continuous research.

• Journal of Biosystems Engineering
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• v.42 no.3
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• pp.155-162
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• 2017

Purpose: The objective of this study was to evaluate the biogas productivity of agricultural by-products (ABPs) based on their proximate composition. Specifically, the effects of proximate composition were investigated, and a new mixing method was developed using various ABPs that are difficult to digest for biogas production. Methods: Experiments were conducted to compare the biogas productivity between a single ABP and a mixture of ABPs that had the same proximate composition as the single ABP. To match the proximate compositions of radish waste and corn distiller's dried grains with solubles (DDGS), mixed ABPs were made from various ABPs. Biogas potential tests (BMP tests) were performed at an organic loading rate (OLR) of 2.5 g VS/L and a feed to microorganism ratio (F/M) of 0.5 under the mesophilic condition. Results: The individual ABPs (radish and corn DDGS) and the mixed ABPs (cabbage waste with skim milk waste, bean-curd waste with skim milk waste, and some others) produced similar amounts of biogas. Conclusions: The new mixing method based on proximate composition can be applied to other ABPs and organic wastes from factories and municipal waste treatment plants to develop renewable energy and effective waste treatment methods.