• Journal of Physiology & Pathology in Korean Medicine
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• v.20 no.1
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• pp.257-261
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• 2006

The symptoms of malaria are periodic alternting of fever and chills on every one, two or three days. The patient has a fever at the first time of malaria, feels a chill, and has muscle pain at the next time. The long cycle of malarial fever such as every 2 or 3 days means that it takes a turn for the worse. In this study, oriental medicine was taken based on the oriental medicine principle such as Gagamcheongbi-tanggami(加減淸脾湯加味方), and the patient takes a turn for the better. The purpose of this paper is to report the patient with malarial fever, a chill and muscle pain who was improved dy oriental medical treatment.

• Korean journal of food and cookery science
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• v.24 no.5
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• pp.713-721
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• 2008

The principal objective of this study was to evaluate the microbiological quality of Glazed Spanish Mackerel in Teriyaki sauce by adding Lemon juice, using a Sous vide Cook-chill method. The control was prepared by mixing 100 g of cut Spanish Mackerel and 15 mL of Teriyaki sauce. 1.5 mL lemon juice was added to 15 mL of Teriyaki sauce. The product was stored at below $3^{\circ}C$, and its microbiological quality was assessed over varying storage periods (0, 5, 10, 15 days). Total Plate Counts at product flow showed no significant difference between the control and the lemon juice-added sample. However, the coliform counts at the end of mixing each sauce were detected at low levels of 1.65 Log CFU/g in the lemon juice-added sample, as opposed to 2.63 Log CFU/g in the controls (p<0.05). The microbiological quality by storage day was relatively high in the lemon juice-added samples. After reheating, the Total Plate Counts and Coliform counts of the lemon juice-added samples satisfied the standard applied in the processed food (5.0 and 2.0 Log CFU/g, respectively). It can be concluded that the addition of Lemon juice was more effective in ensuring the safety and extending the shelf life of Sous vide Glazed Spanish Mackerel in Teriyaki sauce.

• Korean Journal of Agricultural and Forest Meteorology
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• v.11 no.2
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• pp.61-71
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• 2009

Most deciduous trees in temperate zone are dormant during the winter to overcome cold and dry environment. Dormancy of deciduous fruit trees is usually separated into a period of rest by physiological conditions and a period of quiescence by unfavorable environmental conditions. Inconsistent and fewer budburst in pear orchards has been reported recently in South Korea and Japan and the insufficient chilling due to warmer winters is suspected to play a role. An accurate prediction of the flowering time under the climate change scenarios may be critical to the planning of adaptation strategy for the pear industry in the future. However, existing methods for the prediction of budburst depend on the spring temperature, neglecting potential effects of warmer winters on the rest release and subsequent budburst. We adapted a dormancy clock model which uses daily temperature data to calculate the thermal time for simulating winter phenology of deciduous trees and tested the feasibility of this model in predicting budburst and flowering of Niitaka pear, one of the favorite cultivars in Korea. In order to derive the model parameter values suitable for Niitaka, the mean time for the rest release was estimated by observing budburst of field collected twigs in a controlled environment. The thermal time (in chill-days) was calculated and accumulated by a predefined temperature range from fall harvest until the chilling requirement (maximum accumulated chill-days in a negative number) is met. The chilling requirement is then offset by anti-chill days (in positive numbers) until the accumulated chill-days become null, which is assumed to be the budburst date. Calculations were repeated with arbitrary threshold temperatures from $4^{\circ}C$ to $10^{\circ}C$ (at an interval of 0.1), and a set of threshold temperature and chilling requirement was selected when the estimated budburst date coincides with the field observation. A heating requirement (in accumulation of anti-chill days since budburst) for flowering was also determined from an experiment based on historical observations. The dormancy clock model optimized with the selected parameter values was used to predict flowering of Niitaka pear grown in Suwon for the recent 9 years. The predicted dates for full bloom were within the range of the observed dates with 1.9 days of root mean square error.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.584-592
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• 2000

Standard recipes of various Korean soups for cook/chill system were developed to provide foodservice managers in kindergarten with more effective management system. Three kinds of soup, Miyuck-gook (Korean sea mustard soup), Soup of beef and radish and Chige of beef and soybean paste (Korean thick soup made of beef and soybean paste) were selected as menu items in this study, and the standard recipes for these soups were developed through sensory evaluation, and microbiological analyses were performed to assure the quality of soup. The microbial counts of the soups which were chilled at 0-3$^{\circ}C$ and stored for 10 days in refrigerator were as follows: Aerobic bacteria were not detected in Miyuck-gook; however, those in Soup of beef and radish were 0.00-1.32${\pm}$0.28 log CFU/g and those in Chige of beef and soybean paste were 3.36${\pm}$0.10- 4.67${\pm}$0.08 log CFU/g. Coliform bacteria were not detected in any soups. All the items of sensory evaluation showed no significant differences between the first and third day of storage, except the flavor, tenderness, chewiness, feeling after swallowing of Soup of Beef and Radish and color of Chige of Beef and Soybean Paste. Overall acceptability scores of chilled stored foods in the first and third day were 6.40:t0.83 and 6.07 :to.46 in Miyuck-gook, 6.93 ${\pm}$0.80 and 6.27${\pm}$1.16 in Soup of beef and radish, and 6.40${\pm}$1.40 and 6.07${\pm}$1.44 in Chige of beef and soybean paste, respectively.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.20-29
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• 2002

Standard recipes of various fish dishes for cook/chill system were developed to provide foodservice managers in kindergarten with more effective management system. Three kinds of fish dishes, Broiled Mackerel, Flounder Stew and Squid Bulgogi were selected as menu items in this study, and the standard recipes for these fish dishes were developed through the sensory evaluation, and microbiological analyses were performed to assure the quality of fish dishes. The microbial counts of the fish dishes which were chilled at 0∼3$^{\circ}C$ and stored for 10 days in refrigerator were as follows : Aerobic bacteria were not detected in Broiled Mackerel; however, those in Flounder Stew were 2.92${\pm}$0.01∼3.84 ${\pm}$0.06 Log CFU/g and those in Squid Bulgogi were 3.16${\pm}$0.01∼4.80${\pm}$0.02 Log CFU/g. Coliform bacteria were not detected in any fish dishes. All the sensory characteristics showed no significant differences between the first and third day of storage, except the feeling after swallowing of Flounder Stew. Overall acceptability scores of chilled stored foods in the first and third day were 6.87${\pm}$0.99 and 6.40${\pm}$1.40 in Broiled Mackerel, 6.87${\pm}$0.35 and 6.73${\pm}$1.10 in Flounder Stew, 6.13${\pm}$0.99 and 6.07 ${\pm}$0.80 in Squid Bulgogi, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.850-856
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• 2005

The sensory and safety of cook-chilled Buchu-jeon were evaluated to provide to foodservice operation during chilled storage for 5 days. The sensory evaluations of cook-chilled Buchu-jeon were conducted according to 3 reheating methods which was frying pan, steam/convection oven and microwave oven. The sensory evaluations were made on 4 sensory attributes (taste, odor, color, and texture) by a 9-member panel using quantitative descriptive analysis (QDA). The Buchu-jeon reheated in the steam/convection oven, after 1 day storage at $3^{\circ}C$, obtained higher score in taste, odor and texture than the ones reheated in a frying pan and microwave oven. Three reheating methods didn't show any difference in taste, odor, color, and texture of Buchu-jeon at $3^{\circ}C$ for 3 days. The Buchun-jeon reheated in microwave oven at $3^{\circ}C$ for 5 days had a significant $(p\leq0.05)$ lower score odor and color than the ones reheated in frying pan and steam/convection oven. The safety of Buchu-jeon was also evaluated by measuring total count, coliform count, psychrotrophic count, acid value and peroxide value during 5 days of storage periods at $4^{\circ}C$C. Total counts of Pajeon was ranged from $5.0\times10^{1}$ CFU/g to $2.2\times10^{2}$ CFU/g and the coliform and psychrotroph were not detected at most experiments. The acid values were ranged from 1.80 to 2.18 mg of KOH/g of fat until 5 days at $4^{\circ}C$. And the peroxide values were ranged from 4.44 to 17.87 meq of peroxide/kg of fat until 5 days of storage period. Therefore, these results demonstrated that the cook-chilled Buchu-jeon is microbiologically and chemically safe during 5 days of storage period at refrigeration temperature.

• Korean journal of food and cookery science
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• v.16 no.2
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• pp.99-111
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• 2000

The purpose of this study was to assess the qualities of cook/chilled soy sauce-glazed soybean curd with various packaging conditions as a trial to develop health-oriented convenience foods. The effects of three packaging methods, linear low density-polyethylene (LLD-PE), top sealing, and modified atmosphere packaging(MAP) on the shelf-life of HACCP-based cook/chilled soy sauce-glazed soybean curd were evaluated during 20 days of chilled storage in terms of time-temperature, microbiological (total aerobic plate count, psychrotrophic plate count, coliform, and fecal coliform count), chemical(pH and peroxide value(POV)), and sensory evaluation. The results of microbiological and chemical analyses were within the limits of the microbial and chemical standards for all phases after cooking. No significant differences were detected in microbial counts of the samples for all three packaging methods. However, sensory evaluation indicated that the top sealing and MAP methods showed a longer shelf-life than LLD-PE packaging. Recommended shelf-life of the product was 12 days for LLD-PE packaging, and 16 days for both top sealing and MAP. In conclusion, MAP was considered as the most effective packaging method for assuring microbial and sensory quality of this cook/chilled product.

• Journal of Climate Change Research
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• v.6 no.3
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• pp.193-201
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• 2015

The aim of this study is to find preferred climate condition for outdoor water activity and to estimate future change of preferred season for the activity following the climate change. We chose urban public swimming pools, Hangang park swimming pools, which do not have any attractions except pools and allow people to make decision to visit pools in the morning solely based on the weather conditions as study sites. We identified the preferred climate conditions by analyzing the relationship between number of visitors and temperature, wind chill temperature and discomfort indexes. According to the result, the preferred temperature range was from $23.51^{\circ}C$ to $37.56^{\circ}C$, the wind chill temperature range was from $25.90^{\circ}C$ to $39.43^{\circ}C$, the discomfort index range was from 71.61 to 88.98 and the precipitation range was below 22.8 mm per day. When the temperature range is applied as the preferred season, in present, the length of the season is 127 days, from end of May to end of September. However, if temperature increase resulting from lower emission scenario (RCP 6.0), the season would be extended to 162 days, from early May to middle of October. If temperature is increasing under high emission scenario (RCP 8.5), the length of the season would be extended to 173 days from early May to end of October. In addition, the period of between end of July and early August, which is currently the most preferred season, would not be favored anymore due to high temperature. The result of this study further suggests the necessity of climate change adaptation activities.

• Proceedings of the KOR-BRONCHOESO Conference
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• 1983.05a
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• pp.12.1-12
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• 1983

Diphtheria is now very rare condition because of generalized preventive immunization. Authors recently experienced a case of diphtheria involving nasal cavity, fauces and laryngotrachea in a 16-year-old female with 4 days history of throat pain, malaise and moderate pyrexia with chill. This is the report of the case with review of the literature.

• Journal of Food Hygiene and Safety
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• v.13 no.3
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• pp.278-293
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• 1998

The purposes of this study were to develop Hazard Analysis Critical Control Point-based standardized recipe applicable to cook/chilled Broiled Spanish Mackerel in school foodservice operations and to establish reasonable shelf-life limits by assessing food quality during chilled storage period of 5 days. HACCP for the production of menu items was identified in simulation study. At each critical control point, time-temperature profile was recorded and microbiological analysis was done. Also chemical analyses and sensory evaluation were conducted for 5 days of chilled storage. The results of time-temperature measurement of Broiled Spanish Mackerel by each production phase showed satisfactory condition that met the standards. Broiled Spanish Mackerel showed excellent microbiological quality from raw ingredient phase ($TPC:2.58{\pm}0.12\;Log\;CFU/g$) to holding phase ($TPC:2.70{\pm}0.42\;Log\;CFU/g$). Coliform (0.84 Log MPN/g) and fecal coliform (0.84 Log MPN/g) were detected from marinating phase ($TPC:3.82{\pm}0.52\;Log\;CFU/g$). After heating, only few mesophiles were detected ($TPC:1.83{\pm}0.49\;Log\;CFU/g$). No psychrophiles, coliforms and fecal coliforms were detected. In the phases after rapid chilling, during chilled storage and after reheating and distribution, almost none of the above microbes were detected. Salmonella and Listeria monocytogenes were not detected in all production phases. The pH immediately after cooking was 6.65 and then increased significantly to 6.81 on the third day of chilled storage (p<0.001). Acid value did not show significant changes while total volatile based nitrogen (TVBN) dramatitically increased during storage periods (p<0.01). In the result of sensory evaluation, general acceptability points had been rated high in the first day of storage, and then, the points were decreased significantly on the third day (p<0.05). General acceptability points ranged from 8.86 to 10.68. Accordingly, Broiled Spanish Mackerel is highly recommendable cook/chill system. Considering the DHSS standards for storage, the ideal shelf-life recommended for Broiled Spanish Mackerel is within 4 days excluding cooking day. For Broiled Spanish Mackerel, critical control points were purchasing and receiving of frozen Spanish Mackerel, heating, chilling, chilled storage, reheating and distribution.