• 한국식생활문화학회지
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• 제38권1호
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• pp.61-72
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• 2023

In this study, we identified the differences in food content watching habits and nutrition quotient in adolescent (NQ-A). A total number of 811 subjects were surveyed to establish their general characteristics, food content watching habits, and NQ-A using a self-administered questionnaire. In addition, the mediating effect of watching motivation between the type of food content watched and the NQ-A score was determined. The classification by the type of the food content mainly watched showed that 405 participants (49.9%) watched the Mukbang content, 244 (30.1%) the Cookbang content, and 162 (20.0%) another contents. Among the content watching motives in the Cookbang content group, information acquisition and enjoyment were predominant, whereas emotional satisfaction had the lowest frequency. Compared to the Mukbang content group, when the Cookbang content group mediated information acquisition motivation, the scores of the total, diversity, balance, and practice of NQ-A score areas increased. Compared to the Mukbang content group, the score in the moderation area decreased when the Cookbang content group mediated enjoyment motivation. If food content with accurate information and interesting content are produced and used for adolescent nutrition education, the education will be highly effective.

• 열처리공학회지
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• 제15권5호
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• pp.219-227
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• 2002

This study has been performed to investigate the effect of $CO_2$ content on the growth characteristics of the compound layer, porous layer and corrosion characteristics of carbon steels after gaseous nitrocarburizing in $70%-NH_3-CO_2-N_2$ at $580^{\circ}C$ for 2.5 hrs. The results obtained from the experiment were the thickness of the compound and porous layers increased with increasing $CO_2$ contents. At the same fixed gas composition the thickness of the compound and porous layer increased with increasing carbon content of the specimens. X-ray diffraction analysis showed that compound layer was mainly consisted of ${\varepsilon}-Fe_{2-3}(N,C)$ and ${\gamma}^{\prime}-Fe_4N$ as the increased with $CO_2$ contents in atmosphere, compound layer was chiefly consisted of ${\varepsilon}-Fe_{2-3}(N,C)$ phase. With increasing $CO_2$ content and total flow rate in gaseous nitrocarburizing, the amount of ${\varepsilon}-Fe_{2-3}(N,C)$ phase in the compound layer was increased. The current density of passivity decreased with increasing $CO_2$ content due to the development of porous layer at the out most surface of ${\varepsilon}-Fe_{2-3}(N,C)$.

• 한국조리학회지
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• 제24권1호
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• pp.39-49
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• 2018

In this study, the traditional takju was manufactured using the finger root, which was recognized as a health functional ingredient, and analyzed the physicochemical and sensory quality characteristics according to the period of fermentation. The pH was significantly low(p<0.05) in all samples until the second day of fermentation, and the pH tended to increase again from the third day of fermentation. The pH value was decreased as the amount of finger root was decreased(p<0.05). The acidity of takju was significantly lower at 0.17~0.21 immediately after fermentation(p<0.05). The acidity of FR0 showed significantly the highest value(p<0.05). The sugar content of takju was significantly increased in all the samples until the 2nd day of fermentation(p<0.05). On the 7th day, it showed the lowest value at $11.01{\sim}12.63^{\circ}Brix$. The sugar content of FR0 was significantly lowest value(p<0.05). The alcohol content of takju was significantly increased as the fermentation proceeded, and the highest value was 11.90~13.50% at 7 days(p<0.05). The alcohol content of RF0 was significantly higher than other samples(p<0.05). As a result of organic acid analysis of finger root takju fermented for 7 days, citric acid(3.35%) showed the highest content of FR3(p<0.05). The content of fructose increased with increasing finger root amount (p<0.05). As a result of sensory evaluation of finger root takju, FR1 and FR2 samples tended to be lower in score than FR0, and FR3 showed the highest score. The overall acceptance value of FR0 was 7.5 and FR3 was 7.57.

• 대한가정학회지
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• 제27권4호
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• pp.123-137
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• 1989

The purpose of this study is to examine parental attitudes perceived by juvenile delinquents and to provide the basic material on the problem of juvenile delinquency. For this purpose, this study examines 1) the relation-ship between the juvenile delinquents' social demographic characteristics and the juvenile delinquents' view of parental attitudes 2) the correlation between the juvenile delinquents' social demographic characteristics and the content and the motive of delinquency, 3) the content and the motive of delinquency in accordance with the juvenile delinquents' view of parental attitudes. For the subject of this study, 318 juvenile delinquents who were in the custody of the institution in An-Yang were selected, and questionnaire sheets were used. Of 318 questionnaire sheets, 221 sheets were analyzed by statistical methods, and the data were analyzed by frequency, percentage, average, t-test, x-test, and F-test; 1. There is a significant difference in the juvenile delinquents' view of their fathers in accordance with their fathers' age. Namely, the younger the father is, the more the juvenile delinquent wants his father to be less negative. There is a significant difference in the juvenile delinquents' view of their mothers according to the existence of step-sibling. Juveniles with step-siblings deny their mothers' inconsistent attitude more than the juveniles without a step-sibling. 2. The social demographic characteristics influencing the content of juvenile delinquency are juvenile's age, the degree of education, the father's age, the style of possessing house and the region of a dwelling. The motive of delinquency show a significant difference according to the juvenile's age. 3. According to the results of studying the correlation between the view of parental attitudes and the content and the motive of delinquency, there is a significant difference in the father's protective attitude, and the content of delinquency as well as in the mother's positive denial, her rigid control, her inconsistent attitude and the content of delinquency. The subordinate domains are opposite to the traditional conception that the father is stern and the mother is peronssive. Today our society encourages the parents' equal and democratic attitude toward their children and the juvenile's view of parental attitudes is discordant with the reality. The juvenile delinquents' view of parental attitudes reflects the equalitariansim of the contemporary society but is influenced by the traditional view of the parents.

• 한국도로학회논문집
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• 제8권2호
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• pp.87-93
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• 2006

국내 노상토의 변형특성에 대한 건조단위중량과 함수비의 영향을 평가하고자 4종의 노상토에 대해 다양한 함수비 및 건조단위중량 조건에서 공진주/비틂전단시험을 수행하였다. 건조단위중량은 탄성계수는 물론 정규화탄성계수 감소곡선 모두에 영향을 주는 것으로 나타났다. 정규화 탄성계수는 다짐도가 5% 증가함에 따라 약 20% 감소하였다. 국내 노상토의 탄성계수는 함수비가 $\pm$2% 변화 범위에서 40% 이상 변화하였으며. 지수모델을 적용하여 평가 할 수 있는 것으로 판단된다. 그러나 정규화탄성 계수 감소곡선은 함수비의 영향을 받지 않았다. 또한, 탄성 계수에 대한 하중주파수 및 구속응력의 영향 특성은 시편의 건조단위중량과 함수비 변화에 거의 영향을 받지 않는 것으로 나타나 서로 독립적인 요소로 고려할 수 있음을 알았다.

• 한국식품영양학회지
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• 제31권2호
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• pp.278-283
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• 2018

The objective of this study was to evaluate quality properties of high quality rice. Seven rice varieties, Dabo, Daebo, Samkwang, Sindongjin, Sukwang, Jinsumi, and Haiami, were investigated for proximate contents and physicochemical characteristics. Moisture content was highest in the Jinsumi (13.13%). Protein and lipid content was highest in the Haiami. The amylose content of the rice cultivars was 20.15~22.51%. The degree of amylopectin polymerization (DP) was analyzed, and in all cultivars, DP 13-24 content was found to be highest, at more than 53%, whereas DP ${\geq}37$ content was lowest, at less than 5.81%. With regard to free sugar, maltose content in rice was the highest (${\geq}46%$). Toyo value of rice was highest in Samkwang, Daebo, and Jimsumi. Palatability characteristics were highest in Daebo and Jimsumi. Thus, the results of this study suggested that Samkwang, Daebo, and Jinsumi can be effectively used as processed cooked rice, though further studies should be required regarding changes in the quality of rice after cooking.

• 한국식품조리과학회지
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• 제10권3호
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• pp.254-259
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• 1994

Meat provides high quality proteins, lipids, minerals and vitamins. The meat protein is especially high in essential amino acids that are crucial for human health, growth & development and for the formation of enzymes, hormones and antibodies. Relatively cheap and nutritionally sound vegetable proteins that are similar to animal proteins are being developed to replace the animal proteins in texture, nutrition and food characteristics. In this study a nutritionally sound meat lipid replacing food Oatrim that has been produced by converting oat starch into maltodextrin by ${\alpha}$-amylase, have been partially substituted for beef and general component analysis, texture measurement and sensory tests have been conducted. The results are 1. Water content of the non-treated (0% treated) was 67.1% and the treated (10% treated) was 77%. The treated showed better water holding capacity. 2. Protein content of the non-treated was 21.2 g/100 g; the 4% treated, 18.4 g/100 g; the 6% treated, 18.2 g/100 g; the 8% treated, 17.2 g/100g; and the 10% treated, 16.0 g/100 g. The protein content tended significant. 3. Amino acid analysis results showed that glutamic acid content was the highest in Oatrim and as its amino acid make up is exellent, it is valuable as a fine low fat protein food. 4. Sensory tests show that the increased Oatrim content increased the appearance quality but food characteristics were high only in the 4% and 6% treated groups, indicating that the replacement ratio should not exceed 10%. 5. Texture measurement analysis results show that the higher the replacement content, lower the springness, cohesiveness, hardness, chewiness and gumminess, resulting in relatively soft overall texture. However, in order to better the food characteristics, more studies must be continuously done, and so by being able to increase vegetable substitution over meat, it may be able to contribute to the prevention of adult disease.

• 한국식품영양학회지
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• 제32권5호
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• pp.485-493
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• 2019

The purpose of this study was to investigate the quality characteristics and volatile flavor components of Doonuri wine, using freeze concentration. The freeze concentration can increase the sugar concentration in grape juice by reducing its water content. In this study, after eight days od fermentation, the alcohol content of freeze-concentrated Doonuri wines was 12.5~14.1%. The pH of the wine was 3.42~3.50 and the total acid content was 0.68~0.94 g/100 mL, respectively. The brghtness of freeze-concentrated Doonuri wines was 19.28~54.42, the redness was 41.98~49.58, and the yellowness was 36.16~42.36. The organic acid analysis of Doonuri wines was that most of the organic acids contain tartaric and malic acid. By using freeze concentration with grape juice, significant increase in the total polyphenol content of Doonuri wines was 122.40~137.26 mg/mL, the total anthocyanin content was 117.06~118.40 mg/L and the tannic acid content was 66.23~83.70 mg%. In GC/MS analysis, the volatile flavor component analysis of Doonuri wines identified six alcohols, five esters, two ketones, on acid, two alkanes, and four other compounds.

• 한국식품영양학회지
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• 제33권6호
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• pp.639-644
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• 2020

The purpose of this study was to investigate the quality characteristics of frankfurter sausage made with venison. The crude protein content of sausage showed a significant increase pattern in the proportion to the addition of the venison. The crude fat content showed a decrease pattern. The saturated fatty acid significantly increased in proportion to the content of the venison. The monounsaturated fatty acids and the polyunsaturated fatty acids decreased with increasing the venison content. The content of the free amino acids increased in proportion to the amount of the venison added. The amino acid content of the pork sausage was in the order of Alanine > glycine > glutamic acid, and was similar in the sausages made from venison. The essential amino acids were 36.4% in FSV, higher than 34.0% in the pork sausages. In the sensory test, it was confirmed that the texture, taste, and overall acceptability increased with the addition of the venison. Because the sausages made from the venison were superior to the pork sausages in all of the measured sensory characteristics, it is considered that industrialization is sufficiently feasible.

• Journal of Animal Science and Technology
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• 제64권5호
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• pp.950-969
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• 2022

This study aimed to determine the effect of dietary supplementation with Acremonium terricola culture (ATC) on the quality, conventional characteristics, and flavor substances of Hortobágy goose meat. A total of 720 one-day-old goslings were divided into four dietary treatments, each consisting of six cages of 30 goslings. The dietary conditions consisted of the control group and three treatment groups supplemented with 3, 5, or 7 g/kg ATC. In male geese, supplementation with 3 g/kg ATC elevated the crude ash (CA) content of the thigh muscle compared to the control group, and the CA content of the pectoralis major was significantly elevated when geese were supplemented with 5 g/kg ATC (p < 0.05). In females, compared with the control group, supplementation with 7 g/kg ATC enhanced the crude protein (CP) content of the pectoralis major. Supplementation with 7 g/kg ATC also increased the crude fat (CF) content of the pectoralis major in females as well as in both sexes; moreover, this supplementation dose increased the inosinic acid content of the thigh muscle in males and in both sexes. In contrast, supplementation with 5 g/kg ATC decreased the pH of the thigh muscle at 12 h postmortem (p < 0.01). No significant changes in meat color, water loss rate, shear force, moisture content or amino acid (AA) levels were observed after ATC supplementation (p > 0.05). Levels of saturated fatty acids (SFAs) and polyunsaturated FAs (PUFAs) in the pectoralis major and levels of SFAs, monounsaturated FAs (MUFAs), and PUFAs in the thigh muscle were not affected by the supplementation. Overall, ATC supplementation had positive effects on the pH, and CA, CP, CF, inosinic acid contents as well as on the FA composition of gosling meat. The optimal level of ATC supplementation was 7 g/kg in goslings from 1 to 70 days of age.