• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.164.2-165
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• 2003

Structured lipids (SLs) are defined as triacylglycerols to change the fatty acid composition in the glycerol backbone and lipases are known as a powerful tool for the syntheses of SLs. Structured lipid from corn oil, capric acid, and conjugated linoleic acid (CLA) by transesterification reaction and using several amounts of immobilized lipase RM IM (from Rhizomucor miehei) was studied, and 4% of lipase amount was selected for further study as the optimal amount. Comparison the chemical properties (free fatty acid value, iodine value, saponification value, tocopherols, and color analysis), solidification behavior, and volatile fractions (from headspace SPME GC-MS) between com oil and SL com oil was obtained.

• Earthquakes and Structures
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• v.27 no.3
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• pp.239-250
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• 2024

Traditional immovable cultural assets are significant in terms of societal memory and cultural continuity. Therefore, it is essential to preserve their original qualities without alteration while also assessing their resilience under various influences. This study aims to document the Kırklareli Museum building and conduct a performance analysis for potential earthquake scenarios. To this end, surveys of the structure were conducted, on-site inspections were carried out, and ground and material properties were determined for use in the analysis. The 3D model of the structure was prepared to understand its behavior during earthquakes. The analysis results indicate that there will be no damage to the structure. However, it should be noted that damage could occur in the event of a more severe earthquake than the design earthquake specified by the regulations. This study is significant not only for encompassing the museum structure but also for providing a comprehensive evaluation by determining all material properties.

• The Korean Journal of Community Living Science
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• v.21 no.3
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• pp.311-322
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• 2010

The purpose of this study was to examine food hygiene knowledge and health practice levels of elementary school students at foodservice in the Suwon area. Of the 500 upper graders from three elementary schools, 486 students (97.2%) participated in the study. The questionnaire was composed of general characteristics including experience of serving food at school, food hygiene knowledge (25 questions), and health practice (18 questions). The results were as follows: The education experiences of food hygiene were below 40% though most students (88.1%) participated in providing food at foodservice. The percentage of correct answers in food hygiene knowledge was over 70% in most questions, but relatively lower in food preservation temperature (44.7%) and food poisoning bacteria (43.2%). When we examined food hygiene behavior of elementary school students in 5scales, the level of personal hygiene management was 4.04, sanitary management in food product was 3.62, environmental hygiene was 3.92, and foodborn disease and food microorganism was 3.81. Each level in each subarea was significantly related in the frequency of hygiene education experiences. Finally, the food hygiene knowledge was positively correlated with its behavior level in elementary school foodservice. These results suggested that the knowledge of food hygiene may affect its behavior, and therefore, regular education of food hygiene at home and school would be needed to improve food safety in foodservice.

• The Journal of the Korea Contents Association
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• v.10 no.2
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• pp.25-34
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• 2010

Consumer's buying loyalty for goods can be changed by exposure to new stimulus, so different with others and esthetical packaging design is necessary for drawing the eyes of consumer at this time. In this study, we made up a questionnaire and analyzed thirties who is judged as a substantial consumer for recognition of newly launched seasoning packaging design. They answered there is no specific character comparatively in existing seasoning packaging design and gave a high appraisal on symbolism of calligraphy logotype which is produced by attributes but got a low appraisal on readability. And they appraised Cheong-jeong-won Maat-seon-saeng higher than Da-si-da San-deul-e on safety, quality preservation, and exhibitivity and chose safety and preservation among those as essential element inducing to buy.

• Food Science and Preservation
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• v.14 no.5
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• pp.469-473
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• 2007

The optimal formula for non-frozen pound cake was sought using a central composite design with a quadratic model, by response surface methodology (RSM). Behavior on supercooling, freezing time, theological properties, and sensory attributes of pound cake were studied by using various concentrations of sugar, sorbitol, and glycerol. The freezing temperature of standard pound cake was $-16.16^{\circ}C$. The hardness, freezing point temperature, and sensory properties were shown as a quadratic relationship whereas moisture content was analyzed by a linear model. Optimized formula for non-frozen cake were suggested to include (sugar:sorbitol:glycerol) 77.6:0.0:20.4, 60.0:32.8:16.4, and 70.8:11.2:19.6 (all % of total sugar) by RSM. The freezing tines of optimized non-frozen pound cake were reduced by $27{\sim}45%$. The freezing Points of optimized pound cake were depressed below $-20^{\circ}C$. Sorbitol and glycerol may be used as cryoprotectants and preserve the desired sensory attributes of pound cake at low temperatures.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.50 no.3
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• pp.385-395
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• 2014

This study is one of the research series for providing basic data that would contribute to the development of the field of fishing industry through the systematic fishing management, protection of fishery resources and healthy fishing culture with safety measures for fishermen in Jeju island according to the implementation of "Fishing Management and Support Act". As a result of analyzing the related acts, the contents of this study are related with provisions of "Fishing management and Support Act" on acts on fishing management, fish bait management, support for fishing and fishing related industries and with provisions of "Act of the preservation and management of desert island" on the preservation, use and development of desert island (use and development in a desert island, behavior in usable desert island). As a result of the survey, the rocks on the seashore showed the highest popularity with 52.6% for fishermen and the seawall was the highest with 47.1% for Maritime police as their fishing place in the fishing related activity data. And as the survey result about the awareness of "Fishing management and Support Act", 65.2% of general fishermen, 36.0% of maritime police and 70.5% of fishing related agencies answered that they knew the act. It was also surveyed whether they consider its contribution to fishing related industry development and positive result was shown by general fishermen and maritime police with 46.8%, 48.0% respectively whereas fishing-related enterprises showed negative answer with 47.7%. In the survey of fishing related regulation standard, general fishermen, maritime police and fishing related agencies all showed different opinions regarding the regulation standard. It is recommended that regulation standard needs to be set up after detailed review.

• Food Science and Preservation
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• v.30 no.3
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• pp.405-418
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• 2023

The aim of this research was to study the feasibility of the defatted wheat germ flour (DWGF) alone or in combination with xanthan gum (XG) as egg yolk substitutes in mayonnaise formulation. In this research, DWGF was used at different levels (0, 25, 75 and 100%) alone or in combination with the XG (0.2%) as egg substitutes. The effects of these substitutions on the stability, textural and rheological characteristics of mayonnaise were investigated. According to the results, DWGF can be used as an egg yolk substitute in mayonnaise. Combining DWGF and XG as egg yolk substitute, improved the stability, textural and rheological properties. Mayonnaise with 100% egg yolk replacement showed the hardest structure, while the lowest firmness value was obtained in the control containing 100% egg yolk. Also, the highest adhesiveness value occurred in the sample with 100% DWGF. The thixotropic behavior was observed for all investigated mayonnaise samples over the all ranges of the studied shear rate (0.05-450/sec). Furthermore, the highest content of consistency coefficient value was observed in the sample with 100% DWGF and 0.2% XG. Therefore, it can be concluded that low-cholesterol mayonnaise with proper stability, textural and rheological characteristics are achievable by applying of the desirable combination of DWGF and XG.

• Journal of Conservation Science
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• v.19
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• pp.85-98
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• 2006

Rock property of the Seosan Maaesamjonbulsang is composed of biotite granite with medium grained texture. The triad Buddha is highly deteriorated by the joint, fracture, break-out, exfoliation, dew condensation of the surface and discoloration of the secondary pollutant. Host rock of the triad Buddha is divided dozens of rock blocks with various shape, and developed irregular discontinuity planes. Besides, the host rock is promoted biological pollution due to the surrounding crowded vegetation and high humidity environment. As the results of structural stability, it is confirmed that developed discontinuity system in the host rock is exposed instability sloping environment. Therefore, the host rock and surroundings are required maintenance, and required preservation by continuance monitoring for understand behavior of discontinuity system.

• Journal of the Korean association of regional geographers
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• v.11 no.2
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• pp.247-262
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• 2005

Environmental education has been introduced in elementary education in the early 1980s; while, environmentally responsible behavior was not improved as much as the educators expected. This paper analyzed the contents of environment education in the textbooks and objectives of the teacher's guidebooks in the seventh national curriculum. The proportion of cognitive objectives were higher than affective ones. Environment preservation and countermeasure, natural environment, environment pollution were overemphasized in all grades. The contents of environmental education were not progressed; it did not follow the spiral curriculum. Social studies dealt with on built environment, population, industrialization and urbanization, resources that the other subjects did not much concern on. Geographic area in social studies was well fit to teach environment as a holistic approach. Environmental programs oriented geographic area within social studies could help to conduct outdoor activities in the residential areas; therefore, environmentally responsible behavior would be improved.

• Korean Journal of Human Ecology
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• v.21 no.4
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• pp.781-790
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• 2012

In midst of growing interest and awareness towards sustainability and being "green", there has been increased demand for sustainable clothing. In the purpose of boosting eco-friendly textiles industry, this research was conducted by investigating environmentally-conscious clothing behavior of university students and assessing their views on eco-friendliness of fibers. Thus, their awareness on recycled polyester fiber was evaluated. The research was conducted by surveying 257 university students residing in Daejeon. The data were analyzed with descriptive statistics, factor analysis, and reliability analysis, using SPSS 19.0. The results were as follows. 1) The majority of the subjects answered "Disposing clothing in the clothing recycling container" to reduce environmental impact. 2) Six factors of eco-friendliness of fiber were extracted as reutilization, unfinishedness, economics, environment preservation, natural materials, and slow fashion by using factor analysis. 3) Subjects scored organic cotton as most eco-friendly among various fibers. Recycled polyester fiber was graded less sustainable than natural fiber, but more eco-friendly than artificial one. 4) In assessment of subject's awareness of recycled polyester fiber, they highly valued on resource-reutilization and economics, but less valued on its hygiene, thermal insulation and health-functionality.