• Korean Journal of Veterinary Research
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• v.45 no.2
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• pp.223-231
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• 2005

A quantitative risk assessment tool was used to provide estimates of the probability that foot-and-mouth (FMD) virus-contaminated, smuggled animal products are fed to susceptible swine in Korea. Sensitivity analyses were conducted to attempt to distinguish between parameter uncertainty and variability, using different assumptions on the effect of cooking at home, the effect of the fresh meat, and the effect of heat treatment at garbage processing facility. The median risk estimate was about 20.1% with a mean value of 27.4%. In a scenario regarding all beef and pork were considered as fresh meat the estimated median risk was 3.4%. The risk was greatly dependent on the survival parameters of the FMD virus during the cooking or heat treatment at garbage processing facility. Uncertainty about the proportion of garbage that is likely contaminated with FMD had a major positive influence on the risk, whereas conversion rate representing the size of a load had a major negative effect. This model was very useful in assessing the risk explored. However, the model also requires enhancements, such as the availability of more accurate data to verify the various assumptions considered such as FMD prevalence in a specific country, proportion of garbage which is recycled as feed, proportion of food discarded as garbage. Other factors including the effect of selection of animals for slaughter, ante- and post-mortem inspection, the domestic distribution of the smuggled products, and susceptible animals other than pigs, are need to be taken into account in the future model development.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.3
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• pp.355-363
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• 1997

This study was designed to investigate development points for automatic ice maker which met consumer's demand. Basic data about using ices in Korean's dietary life, were collected from Seoul and Kyunggi-do residences and analyzed by SPSS program. The results were as follows; 93.7% of respondents had 3 major domestic brands' refrigerator and 41.4% of them had medium-large capacity(400-519L). 65% of respondents had a refrigerator that was purchased less than five years. 15.5% of respondents had one more refrigerator. Among of them, major refrigerator was located in kitchen(67.7%) and minor was in kitchen(29.8%) and in veranda or multi-purpose room(26.3%). 66.2% of respondents always prepared ices in ice container, and 85% of them used ice only in summer. Boiling water with barley or corn was used as drinking water (45.6%) and boiled or purified tap water was used to make ice (38.6%) commonly. In cooking, ice was used especially in cold soup with cucumber and seaweed(89.9%), ice-tea or ice-coffee(81%), and fruit punch(64%). The next commonly using ice was adding in alcoholic beverage such as whiskey(57.4%), in Koreans traditional drink(Misugaru) (45.2%) and juice. The purpose of using ice was to cool in soft drink (58.6%), to cool in cooking food(19.9%), to eat ice itself(14.0%), and to enjoy more fantastic taste and mood(3.8%). In whiskey, the purpose of using ices was to control alcoholic content (52.9%). There was no significant difference between sex in the purpose of using ice, but there was significant differences between age(p＜0.05). Seasonal variations in using ice, there were significant differences according to sex, age, roles in family, amount of preparation of ice, socio-economic level and brand and capacity of refrigerator in respondent's home.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1597-1603
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• 2011

The influence of heat-moisture treatment (HMT) and substitution of rice flour containing different amylose contents on the quality characteristics of rice noodles was investigated. HMT was applied to rice flours with 21% moisture content at 100 and 105$^{\circ}C$ for 30 min. Three rice cultivars were used, including high amylose of Goami (GM) and intermediate amylose of Choochung (CC) as domestic rice flours and imported rice of Taeguk (TG) as a control. HMT and substitution of rice flour with different amylose contents affected the cooking and texture quality of rice noodles. When rice noodles were made of intermediate amylose rice flour with HMT, cooking properties improved with decreased cooking loss and cooking water turbidity and thus were closer to those of control. Especially, the hardness, adhesiveness, tensile strength, and darkness of rice noodles notably increased when HMT rice flour was used. Based on the results of quantitative descriptive analysis for selected rice noodles, the noodles made of HMT CC at 105$^{\circ}C$ (CC105) had high scores for resilience and adhesiveness and low scores for hardness compared with imported commercial rice noodles and other experimental noodles such as TG, HMT GM100, TG+CC, and TG+CC105. In conclusion, rice noodles were made of composite flours containing high amylose and intermediate amylose contents or HMT intermediate amylose content rice flour.

• Food Science of Animal Resources
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• v.21 no.4
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• pp.337-343
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• 2001

Changes of Physicochemical compositions in domestic broiler chickens of different marketing standard range from 5ho (Korean traditional weight unite for chicken) to 16ho were assessed. The moisture contents of chicken breast were 74.00 ∼ 76.15% and there were no significant trend with weight difference. The chicken breasts of the light weight range(5ho∼8ho) contained high fat contents of 2.35∼2.78%. The chicken breasts of the heavy weight range(12ho∼16ho) contained low fat contents of 0.47 ∼0.66%. The chicken breasts of the heavy weight range had more protein contents than those of the light weight range. The chicken breast of the light weight range showed low Warner Braztler shear force (WBS) values when compared to those taken from chicken of the heavy weight range. However. there was no significant differences in water ho1ding capacity (WHC ) and cooking loss(p>0.05). In meat color the L* values (lightness) were 61.83∼71.33 and there were no significant differences for samples in different weight range except 5ho and 13ho. The b* valuers (yellowness) were 1.73 ∼6.79 and the values decreased with increasing chicken weight. In mineral composition. calcium and iron contents were decreased with increasing chicken weight. Phosphate, potassium and magnesium contents increased as weight ranges increased. The thigh meat separated from 11ho to 16ho had a similar tendency. In chemical composition(%). WBS, WBC. cooking loss, meat colors and mineral contents, compacted to breast in the same weight ranges. The results from this study would provide a basic information for establishment of marketing standard of chicken.

• Journal of East-West Nursing Research
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• v.3 no.1
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• pp.27-38
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• 1998

This study was carried out to understand the general conditions about management of hypertension and the differences in opinions between the Eastern-Western Nursing Sciences. In this context, this study was aimed to find out a possible integration of the Eastern-Western Nursing Sciences for the management of hypertension and to suggest a distinct frame of Korean nursing intervention method which is unique for the hypertensive patients by combining two hypertensive management systems originated from the Western type, "mainly classified by stage", and the Eastern type, "typically classified by form" as they are identified in the literature. From the research literature including both domestic and foreign, this study identified that exuberance of Yang of the Liver form mainly appeared to the patient who is at a border hypertension or the first stage of hypertension, Deficiency of Yin of the Liver and Kidneys form mostly appeared to the first stage and the second stage of Hypertension and Deficiency of the both of Yin and Yang form appeared to the third stage of Hypertension. These unifications of the types of Hypertension classified by stages and forms suggest the possibility not only of integration of the Eastern-western Medicine but also of establishment for the intervention of specific nursing management which is the united Eastern-western Nursing Science for the Hypertension. Hence, the new frame for the nursing management of Hypertensive patient is suggested as follows : 1) In case of the exuberance of Yang of the Liver form, as classified by form which is categorized to the border Hypertension or the first stage of Hypertension, nursing intervention should include general therapy, cooking meal and neutral care to restrain the condition of the exuberance of Yang of the liver. 2) In case of the deficiency of Yin of the liver and the Kidneys form, as classified by form which is categorized to the second stage of Hypertension, nursing intervention should include both the general and drug therapy and their use in combination with cooking meal and neural care to restrain the condition of the deficiency of Yin of the Li ver and Kidneys. 3) In case of the deficiency of both of Yin and Yang form, as classified by form which is categorized to he third stage of Hypertension should include both the general therapy and drug therapy and their use in combination with cooking meal and neural care to restrain the condition of deficiency of the both of Yin and Yang. In addition, using this basic frame of Hypertensive management, a specific way of nursing intervention, which is suitable for exuberance of Yang of the Liver form, deficiency of Yin of the Liver and Kidneys form, and deficiency of both of the Yin and Yang form and classified by Korean herbal medicine related to hypertension, should be pursued continuously in the future.

• Journal of Sericultural and Entomological Science
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• v.13 no.2
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• pp.155-160
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• 1971

This experiment was carried out to investigate the cocoon reeling condiditions required to technical balance work on the automatic silk reeling machine. The results obtained were as follows. 1) Reasonable reeling velocity with regard to raw silk yield and to reeling efficiency varied according to cocoon reelability. It was observed to be about 150m/min on good reelability cocoon (850m of nonbreaking bave length), about 120m/min on medium reelability cocoon (650m of nonbreaking bave length) and from 90m/min to 120m/min on bad reelability cocoon (500m of nonbreaking bave length) 2) Low temperature drying of cocoon (T$_3$) improved the reelability of cocoon, but increased the reeling accidance with deteriorating the quality of raw silk more than the control(T$_1$) or high temperature drying of cocoon (T$_2$). No significant difference was observed in its raw silk yield and silk by-product with regard to cocoon drying temperature. 3) Incomplete drying of cocoon (T$_3$) improved the reelability of cocoon, but increased the reeling accidance with deteriorating the quality of raw silk more than the control(T$_1$) or over drying of cocoon(T$_2$). No significant difference was observed in its raw silk yield and silk by-product with regard to cocoon drying degree. It was cocoon drying condition of cocoon was the control(T$_1$) or high temperature(T$_2$) rather than low temperature (T$_3$) in cocoon drying process. Control (T$_1$) or over drying of cocoon (T$_2$) was adequate rather than incomplete drying of cocoon (T$_3$) for the improvement of the quality of raw silk on the automatic silk reeling process. 4) It was found that the reasonable cooking condition of cocoon was optimum cooking with 4$0^{\circ}C$ of reeling temperature or incomplete cooking with 45$^{\circ}C$ of the reeling temperature in the automatic silk reeling of the domestic cocoon.

• Journal of Animal Science and Technology
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• v.53 no.4
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• pp.289-296
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• 2011

Swine industry in Korea plays an important role in providing the meat for domestic consumption, and the number of pigs in Korea was about 9.72 million heads as of June, 2010. Meat quality is used to describe any traits which impact the consumer acceptability of fresh meat products. Meat color, firmness, water holding capacity, ultimate muscle $pH_{24h}$ (measured 24 hours post-mortem), shear force, and intramuscular fat percentage (IMF) are generally accepted as important indicators of meat quality and ultimately, consumer acceptance of fresh pork. The objective of this study was to estimate genetic parameters for meat quality traits in Berkshire pigs. The heritability estimates for muscle $pH_{24h}$, lightness (CIE $L^*$), NPPC marbling were 0.61, 0.56 and 0.57, respectively, The heritability estimates for drip loss, cooking loss, shear force were 0.51, 0.66 and 0.56, respectively. The phenotypic correlations between $pH_{24h}$ and lightness (CIE $L^*$), drip loss, cooking loss were negative, ranging from -.45 ~ -.13. The genetic correlations between muscle $pH_{24h}$ and lightness (CIE $L^*$), drip loss were negative, ranging from -.35 ~ -.32. Genetic parameters obtained herein indicate that genetic improvement of muscle $pH_{24h}$ is not related to the NPPC marbling of meat, but rather to improved lightness(CIE $L^*$) and drip loss. Genetic trends of meat quality traits showed increased muscle $pH_{24h}$ and decreased cooking loss and drip loss.

• Korean Journal of Food Science and Technology
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• v.17 no.5
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• pp.319-325
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• 1985

Agar was prepared from domestic agarophyte (Gelidium amansii) by a process of acid extraction. Optimal conditions in the acid treatment of the seaweed and the gelling properties of the agar thus prepared were investigated. The yield and gel strength of the control (the agar extracted with distilled water) showed 13,3% and 306g/$cm^2$, respectively. The yield of 38.7% was obtained when agar was extracted with 0.007N Hydorchloric acid while the gel strength of agar,511g/$cm^2$ was observed with the agar extracted with 0.005N Hydorchloric acid solution. The agar extracted with hydrochloric acid solution showed excellent properties of agar at the acid concentration range 0.005N-0.01N The cooking time of 60 min. was found to be effective to the yield and also to the gelling property of the agar and the cooking longer than 60 min. was proved to be destructive to agar. In general, yield and gelling properties of the agar obtained showed a close relation to the acid concentration and cooking time, but no consistent influence on the contents of ash and sulfur trioxide.

• Korean Journal of Food Science and Technology
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• v.7 no.4
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• pp.187-193
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• 1975

A supplemental effect of Undaria Pinnatifida extract on the composite flour prepared from a blend of wheat, barley, sweet potato, potato, and defatted soybean flours was studied in terms of binding properties, cooking test, and sensory analysis. Dry noodle of the composite flour was made by the conventional method and air dried. Instant noodle was prepared in a hot vegetable oil bath after the noodle was made. The standard was made of wheat flour only. 1. The noodle prepared with composite flour (wheat flour : barley flour, 5 : 5) and Undaria Pinnatifida extract (1 or 2%) showed same results of cooking and sensory tests as well as properties of texture as the standard. 2. The mixture of wheat, barley and defatted soybean flour (10%) had a less efficient binding capacity with Undaria Pinnatifida extract. The binding effect was, however, significantly improved with the wheat and barley flour mixture with either sweet potato or potato flour. 3. The instant noodle prepared with the composite flour (either barley, or sweet potato, or potato was mixed with wheat flour up to 70% separately) and hydroxypropyl methyl cellulose (1% as final) showed the higher oil absorption and the sensory results were the same as the standard. Nevertheless, the binding properties and cooking quality were less efficient.

• Journal of the Korean housing association
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• v.24 no.1
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• pp.1-10
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• 2013

Number of children cared by child care centers has getting up almost half of the from zero to five year age group in korea. Home care children' activities are reported more active and natural than those of center care children. So this study seek the design guidelines for the residential core model of child care centers as second home in korea. The residential core model by Anita Lui Olds was selected and ten domestic center cases were surveyed for guidelines. Firstly, daily-residential core model is learning by daily life at home, and is equiped with cooking kitchenet and group activity area in group room. Secondly, play-residental core model is learning by playing by self, and is equiped with acting, eating and reading common area clustering two or three group room. Thirdly, eco-residental core model is learning by eco-friendly activities, and is equiped with companying, cooperating and sharing area. Fourthly, project-residental core model is learning by project by self, and is equiped with drawing, experimenting and presenting common area. Fifthly, the space of residential core model is organized with three or four group room and clustering living or common area. The larger the center is, the more the cluster is vertically. Facility area and outdoor playground per child is about 7 and $3m^2$.