• Journal of the East Asian Society of Dietary Life
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• v.19 no.3
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• pp.459-466
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• 2009

This study surveyed university students in the Seoul and Kyonggi areas regarding their recognition and satisfaction of high quality ice creams. In terms of their preference for high quality ice creams, 152 (40.2%) answered "moderate", and 200 (52.9%) answered "likeable" or "very likeable", showing a very high preference. Ice cream was most often consumed as a snack (30.0%). The preferred food materials in combination with ice cream were fruits (32.8%), followed by chocolates (28.8%), dairy (15.6%), and nuts (7.7%). Many students viewed ice cream as an unhealthy food (46.8%), and the most frequent reason for using a selected brand was "taste" (46.6%), followed by "variety" (16.1%), "advertisement" (14.1%), and "operating of chain shop" (10.3%). In terms of overall satisfaction, 41.4% answered "somewhat satisfactory" or "very satisfactory", and only 9.8% answered "somewhat unsatisfactory" or "very unsatisfactory". The satisfaction construct was divided into nine sectors: nutrition, low calorie, functional, taste, color, variety, high quality, hygiene, and value. When these sectors were analyzed, "variety" was "somewhat satisfactory" or "very satisfactory" (74.2%), and "value" was "somewhat unsatisfactory" or "very unsatisfactory" (47.5%). In the analysis of satisfaction factors according to sectors, the Cronbach's $\alpha$ value related to nutrition was 0.755, that of preference was 0.830, and that of image was 0.661.

• Science of Emotion and Sensibility
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• v.15 no.1
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• pp.9-16
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• 2012

Generally, cosmetic creams have been used to moisturize and smooth human skin. Recently, people concerns about the creams released with natural flavors and its functionality. This study focused to assess the psychophysiological effects of creams with 5 natural flavors such as patchouli oil, frankincense, sandalwood oil, none and newly developed S6. Initially, we have performed subjective evaluation for 100 female subjects aged 20 to 30 from Daejeon, South Korea. The results showed the most preferred flavor was S6 condition. Second, physiological evaluations for 20 female subjects were measured with EEG, ECG and GSR. In EEG analysis, the alpha ratio was confirmed to appear higher in each condition. The statistical analysis shows that significantly largest effect at S6 condition($p$ <0.05). The result from ECG and GSR measurements also shows the same trend. Third, skin conditions were measured when using S6. As a result, the skin temperature, humidity and skin movement speed were increased with S6 condition. The moisturizing and elasticity effects were confirmed.

• Korean Journal of Environmental Agriculture
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• v.27 no.1
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• pp.10-17
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• 2008

The objective of this study was to estimate the pollutant loads from paddy fields by cultivation practices using a non-point-sources models. One of them is CREAMS-PADDY model that was developed considering the water balance and mass balance of paddy fields. The CREAMS-PADDY model was applied to provide basic data to reduce runoff loadings under various scenarios such as various water management control and various fertilizer condition. The model was verified against T-N, T-P and runoff flow data collected during cropping periods at 2000. The model results agreed well with the measured data in verification. The results showed that the model could be used for estimating the runoff loadings from irrigated paddy fields by cultivation practices was possible. Comparison of simulated the standard height and the sluice management of T-N and T-P runoff loadings from paddy fields were +32.4%, +10.3% in 10 mm below the standard height, -29.2%, -35.9% in 20 mm above the standard height, 52.6%, 59.0% in 40 mm above the standard height, respectively. Comparison of simulated the standard fertilizer and the fertilizer control of T-N and T-P runoff loadings from paddy fields were -1.3%, -21.7%in reduction of conventional fertilizer 30%, -1.0%, -12.5% in reduction of standard fertilizer 30%, respectively. Therefore, reducing nonpoint-sources nutrient loading by reducing fertilization may not work well in the range of normal paddy rice farming practices, and instead it could be achieved by reducing surface drainage outflow.

• Journal of agriculture & life science
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• v.44 no.5
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• pp.101-107
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• 2010

The objective of this study was to assess the statistics and associated criteria for field-scale model used to simulate nutrient concentrations in paddy field. CREAMS-PADDY, a modified version of the field-scale CREAMS model, simulates the hydrologic, sediment, and nutrient cycles in paddy fields was applied in this study. The model was calibrated and validated using data from study rice paddy fields in Republic of Korea. The calibration statistics include mean and the minimum-maximum range associated with a "temporal window" that spans a period of several days. Because nutrient concentrations in paddy filed are typically sampled infrequently (on a weekly basis, at best) and represent only an instant in time, it is not reasonable to expect any model to simulate a daily average concentration equal to an observed value on a particular day. The 5-day window and related calibration statistics were applied in this study and the applicability of this concept was tested for field-scale water quality model. As a result of calibration and validation, the ponded water nutrient concentration values showed only small changes except the fertilization period. Because of the small changes in ponded water concentration, the size of 5-day window was too small to capture the observed values. Further study is required to establish the 5-day window calibration method for field-scale water quality modeling.

• Korean Journal of Food Science and Technology
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• v.14 no.3
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• pp.210-218
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• 1982

Correlation between the sensory quality characteristics of commercial ice creams and chemical properties of fat extracted from those was studied. The results of evaluation of preference for appearance, flavor, texture and total quality of four commercial ice cream samples by multiple paired comparison test indicated that sample C was the best among samples in both type of carton and cone. There was some correlation between the sensory quality characteristics of commercial ice creams and chemical properties of fat extracted from those in carton, but that was not shown in cone. The results showed that flavor of ice cream in carton and appearance and flavor of ice cream in cone affected total quality, but texture did not.

• Proceedings of the Korean Society of Coastal and Ocean Engineers Conference
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• 1996.10a
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• pp.1-2
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• 1996

동해는 지금, 예전에 찾아 볼 수 없는 정도로 세계적인 주목을 받고 있다. CREAMS, PICES, NEAR-GOOS, JECSS 등과 같은 국제적인 공동연구 활동이 활발히 행해지고 있고, '98년도부터는 미국 와싱턴 대학을 중심으로 한 US-CREAMS도 본격적인 활동을 시작할 것이다. 왜 지금 동해인가\ulcorner 그 배경을 살펴보면, 우선 제일 첫째로 미니대양이라는 것과 둘째로 냉전의 종결을 들 수 있다. (중략)

• Korea-Australia Rheology Journal
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• v.15 no.3
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• pp.125-130
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• 2003

The emulsion stability of cosmetic creams based on the water-in-oil (W/O) high internal phase emulsions (HIPEs) containing water, squalane oil and cetyl dimethicone copolyol was investigated with various compositional changes, such as electrolyte concentration, oil polarity and water phase volume fraction. The rheological consistency was mainly destroyed by the coalescence of the deformed water droplets. The slope change of complex modulus versus water phase volume fraction monitored in the linear viscoelastic region could be explained with the resistance to coalescence of the deformed interfacial film of water droplets in concentrated W/O emulsions: the greater the increase of complex modulus was, the more the coalescence occurred and the less consistent the emulsions were. Emulsion stability was dependent on the addition of electrolyte to the water phase. Increasing the electrolyte concentration increased the refractive index of the water phase, and thus decreased the refractive index difference between oil and water phases. This decreased the attractive force between water droplets, which resulted in reducing the coalescence of droplets and increasing the stability of emulsions. Increasing the oil polarity tended to increase emulsion consistency, but did not show clear difference in cream hardness among the emulsions.

• Journal of the korean academy of Pediatric Dentistry
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• v.10 no.1
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• pp.47-55
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• 1983

The authur surveyed the caries experience of 108 preschool children and collected their five-day dietary data, and evaluated the cariogenicity applied to their diets and discussed the relationship between their caries experience and their diet. The results were as follows: 1. As a frequency of consumption of cariogenic foods by degree of retentiveness, highly retentive foods like sugars and dried fruits had been taken once every 3 days, next highly retentive foods like confections and breads had been taken once everyday, slightly retentive foods like ice-creams and fermented milk also had been taken once everyday, and low retentive foods like soft drinks had been taken once every 6 days. 2. The highest caries experienced children ingested more frequently retentive foods like ice-creams, fermented milk and sugars than the lowest caries experienced children. 3. As a potential cariogenicity, the mean number of cariogenic ingestions in a day was 2.26, the mean retentiveness in a day was 5.93, and the mean cariogenicity score per ingestion in a day was 2.51. 4. The highest caries experienced children had higher values in the mean cariogenic ingestions, the mean retentiveness, and the mean cariogenicity score than the lowest caries experienced children.

• The Korea Journal of Herbology
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• v.21 no.2
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• pp.47-53
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• 2006

Objectives : This study was conducted to determine if Scutellaria baicalensis can be used in cosmetic emulsion cream for patients with atopic dermatitis. Methods : Scutellaria baicalensis extract was obtained with the use of butylene glycol through the pressurized solvent extraction(PSE). The antioxidative activity was assessed through SOD-like activity measurement and skin irritating potential was tested using human patch test. Antimicrobial activity was measured by the clear zone formed against Staphylococcus aureus and Escherichia coli and the rheological effects on the emulsion creams were examined using oscillation test. Results : The SOD-like activity increased dose-dependently and was about 90% at 1,000ppm of Scutellaria baicalesis extract. And Scutellaria baicalensis extract did not show any potential to be irritating to the human skin, but it could not be used as an antimicrobial agent for its poor antimicrobial activity against Staphylococcus aureus. The complex modulus decreased by 1,000 pascals and the loss angle also decreased by 20% with the addition of Scutellaria baicalensis extract into the cosmetic emulsion creams, that is, the extract can confer more elastic property on the vehicle. Conclusion : From those results, Scutellaria baicalensis extract can be effectively used as an antioxidant and reinforces the elastic skincare film formed by the application of cream for patients with atopic dermatitis.

• Journal of the Korean Society of Marine Environment & Safety
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• v.10 no.1 s.20
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• pp.55-59
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• 2004

Temperature inversion off Wasaka Bay in the East Sea was studied using data measured on a CREAMS cruise in June of 1995 and 1996. Temperature inversion occurred mainly at the upper layer of the thermocline at a depth of no more than 20 m and around the thermal front between the TWC and the coastal waters of Japan. At some stations. temperature inversion had an influence un density inversion, while, in some other stations, high salinity water prevented density inversion.