• 한국식품영양과학회지
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• 제16권2호
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• pp.75-82
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• 1987

김치용 간절임 배추의 적당한 염도인 3%에 도달하는데 걸리는 간절임 시간은 5%에서는 l2시간 후에도 미달되었고, 10%는 약 7시간, 15%는 약3시간, 20%에서는 약 1시간 걸렸다. 절임중 잎은 줄기보다 빠르게 탈수되었는데 10시간 후에 잎과 줄기의 수분함랑은 각각 66와 64%로 낮아졌다. 생배추의 원부피는 간절임에 의해 59.90%가 감소하였고 생배추의 내부공간율은 35.06%나 감소하였다. 수침에 의한 제염속도는 염분침투속도보다 빨랐으며 약 7%수준에서 3%수준으로 되는데 잎은 약 1.2시간 들기는 약 3시간 걸렸다. 절임중 경도는 잎과 줄기에서 전체적으로 감소하였는데, 생체의 경우는 내부가 높았으나 간질임한 것은 점질부위의 경도가 증가하였다. 절임 과점에서 배추중의 $K^+,\;Ca^{2+},\;Mg^{2+}$ 금속이온은 감소한 반면 $Na^+$는 크게 증가했다. 절임과정과 수세과정에서 곰팡이, 효모, 세균의 수는 각각 58%, 40%, 45%줄었다.

• 한국조리학회지
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• 제21권1호
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• pp.116-128
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• 2015

본 연구는 부산 경남권의 호텔레스토랑을 방문하여 이용 중인 고객을 대상으로 식공간 연출이 고객감정반응을 통해 고객 행동의도를 높이는지의 간접효과 및 고객감정반응의 매개효과를 검증하여, 지속적으로 호텔 레스토랑을 방문할 수 있는 마케팅 전략의 기초 자료를 제시하고자 하였으며, 식공간 연출은 고객감정반응을 통해 행동 의도에 긍정적인 효과를 미쳤으며, 식공간 연출과 행동의도 간의 관계에서 고객감정반응은 부분매개효과를 가지는 것으로 나타났다. 이를 통해 파악할 수 있는 시사점은 다음과 같다. 첫째, 호텔 레스토랑을 찾는 고객이 다시 찾거나, 다른 사람에게 홍보할 수 있는 행동을 유도하기 위해서는 기본적으로 레스토랑의 식공간이 미각적, 시각적, 청각적, 촉각적, 후각적으로 좋은 연출이 이루어질 수 있도록 전략을 수립하여야 할 것이다. 둘째, 호텔 레스토랑의 식공간이 미각적, 시각적, 청각적, 촉각적, 후각적으로 좋은 연출이 이루어질 수 있기 위해서는 고객의 감정이 즐겁고, 설레이며, 분위기에 끌려야 하고, 분위기에 압도 당하는 기분이 들어 놀라움을 느낄 수 있도록 해야 한다. 셋째, 고객의 긍정적인 감정 반응을 끌어올리는 식공간 연출은 호텔레스토랑을 다시 찾고, 홍보하는 행동 유도를 극대화 할 수 있다.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• 제42권2호
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• pp.120-122
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• 2016

Wernicke's encephalopathy is a fatal neurological disease caused by thiamine deficiency. Many reports indicate that Wernicke's encephalopathy is caused by malnutrition. We report the case of a 79-year-old female patient who had a left masticator space and parapharyngeal space abscess who was diagnosed with Wernicke's encephalopathy. She reported problems while eating due to the presence of the abscess, but the true quantities of food she was ingesting were never assessed. Clinicians have a responsibility to provide adequate nutritional support by ensuring that patients receive adequate nutrition. Clinicians should also keep in mind that Wernicke's encephalopathy may occur in patients who experienced prolonged periods of malnutrition.

• 한국실내디자인학회논문집
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• 제14권2호
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• pp.142-152
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• 2005

It is estimated that the need to build health facilities for the elderly will grow in the near future as the Korean society is aging. Thus the study on the spatial composition of 22 facilities as well as on the cases of health facilities for the elderly in Japan, where public health and medicare for aged people are well taken care of, was conducted and the following are the results: 1. As of 2000, there was one facility for every 8,000 and 1,100 aged citizen under long-term care, and these facilities secured beds enough for $8\%$ of those who need long-term care. 2. The spatial composition was categorized into general living space, long-term care, management, provision, and home assistance, and housing was provided. Moreover, the space was divided according to their nature of use, the arrangement, the form of entrance into the building, moving line inside, the relationship with the health facilities and their characteristics are analyzed based on different users, managers, moving line including that of provision of food, the relationship between different spaces with different functions as well as on the relationship between locations of each space. 3. The total capacity, building area and actual area of the welfare facilities for the elderly are analyzed, and area per person, detailed area for each space, percentage of each living space for long-term care patients and characteristics of recuperation room are suggested.

• 한국주거학회논문집
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• 제17권5호
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• pp.159-167
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• 2006

This study is analyzed comparison about the component ratio of dwelling space in the existing plan and residents dwelling needs. Also, it is analyzed the residence factors of area component change that residence satisfaction and importance according to the behavioral patterns of residents. The results are as follows. 1) Total area component ratio of the existing plan was 39.5:40.8:19.7% and dwelling consciousness one was 36.4:44.0:19.6%. Compared private space with public space, public area requested increase rather than private area. 2) In the 17, 19pyung-types dwellers are not happy about dining kitchen and utility room and types of 21, 23pyung-types are dissatisfied in room-2 and room-3, living room and dining kitchen are dissatisfied, too. In case of areas over 25pyung-types are dissatisfied in room-3 and room-4. 3) The behavioral patterns of apartment residents were classified six acts, and the most significant factors are appeared associated the acts of ceremony, relation of neighborship, and reception. The next significant factors are appeared associated the acts of family relation, about food life. So, it is concerned with the scale of public room.

• 한국멀티미디어학회논문지
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• 제19권12호
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• pp.1970-1980
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• 2016

The problem of food deficiency is a major discouragement to many low-income developing countries. Most of these countries experience constant danger of hunger, malnutrition and diseases as they are unable to maintain their food supplies mainly due to lack of arable lands and modern crop, livestock and fishery production technologies. In addition, the pollutants resulting from the secondary industries are becoming another serious issue in their food problems. The pollutants mixed in the sands blowing from the mainland China and the toxic waters flowing in the farm land form the industrialized zones are some of the examples. The Vertical Farm, or Plant Factory, proposed in this study could be the best alternative food production system for them. Vertical farm is an efficient food production system that yields relatively a large volume of food materials without environmental risks. The system does not require a large open space and manpower and can minimize the possibility of infiltration of pollutants. This research describes a basic model of the system focusing on determining the optimal sites for it based on the meteorological data concentrating on the atmospheric pollutants. The types and volume of pollutants are analyzed and identified through the big data obtained, followed by visualization of analysis results and their comparisons for better understanding.

• Nutrition Research and Practice
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• 제3권4호
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• pp.295-299
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• 2009

The purpose of this study was to compare student's satisfaction with school food service environment to improve the quality of middle school meal service. A survey was conducted of 680 students (boys 246, girls 433) from 6 middle schools providing school meals from October to November 2007. The questionnaires were directly distributed to the subjects for comparison of satisfaction of school meals depending on the eating place. As for the quantity of food, classroom group (3.40) expressed significantly higher satisfaction than cafeteria group (3.16, P < 0.01), but as for the satisfaction on hygiene, classroom group (2.76) showed significantly lower satisfaction than cafeteria group (3.03, P < 0.01). About the satisfaction of school meal environment, classroom group showed more satisfaction on distribution time, eating place, eating atmosphere (P < 0.001). The classroom group showed higher satisfaction than cafeteria group in cases of quantity, diversity of types of soup, dessert, and the cost of school meal. To improve eating place and hygiene of school meal, sufficient cafeteria space and pleasant environment is needed to be established.

• Journal of Microbiology and Biotechnology
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• 제18권8호
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• pp.1401-1407
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• 2008

The roles of conserved amino acid residues (Va1329-Ala330-Asn331-Glu332), constituting an extra sugar-binding space (ESBS) of Thermus maltogenic amylase (ThMA), were investigated by combinatorial saturation mutagenesis. Various ThMA mutants were firstly screened on the basis of starch hydrolyzing activity and their enzymatic properties were characterized in detail. Most of the ThMA variants showed remarkable decreases in their hydrolyzing activity, but their specificity against various substrates could be altered by mutagenesis. Unexpectedly, mutant H-16 (Gly-Leu-Val-Tyr) showed almost identical hydrolyzing and transglycosylation activities to wild type, whereas K-33 (Ser-Gly-Asp-Glu) showed an extremely low transglycosylation activity. Interestingly, K-33 produced glucose, maltose, and acarviosine from acarbose, whereas ThMA hydrolyzed acarbose to only glucose and acarviosine-glucose. These results propose that the substrate specificity, hydrolysis pattern, and transglycosylation activity of ThMA can be modulated by combinatorial mutations near the ESBS.

• 한국식품영양학회지
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• 제27권5호
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• pp.805-816
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• 2014

We investigated the quality characteristics and resulting sensory evaluation of semi-dried silver pomfret treated with high hydrostatic pressure (HHP) processing and brining for 14 days at 4 and $10^{\circ}C$ to evaluate the effects of treatment with HHP processing. HHP treatment and brining could cause compaction of fibers and the space between muscle. The G' values of all samples were higher than the G" values and the tan ${\delta}$ values of the tissue ranged from 0.222 to 0.251 with no further changes observed during storage. HHP treatment and brining significantly increased the total color difference, and the HHP and brine-treated group scored significantly higher than the others in terms of sensory evaluation. HHP treatment combined with brining could have a significant effect on the quality characteristics of the semi-dried products and their storage stability, and it is suggested from the results that they may have the potential to satisfy the requirements to produce commercially marketable food grade products.

• 대한영양사협회학술지
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• 제12권4호
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• pp.358-368
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• 2006

This study was conducted with 262 middle school student(118 boys, 144 girls) to examine their satisfaction, meal preference and improvement of school lunch program(SLP) in Jeonju area. Major plate waste ranked high in soup, fishes, vegetables, Kimch and rice. The overall reason for plate waste were listed as being tasteless and disliking food except for rice. In the case of rice, it because of too big portion size. On the satisfaction with SLP, the lowest satisfaction category was waiting time for meal. The changes after taking part in SLP of students ranked in having a regular meal time(31.4%), lessening to eat snack except for regular meals(18%) and correcting habit about picking favorite food(15.2%), in order. The improvement on SLP of students were listed as more appetite food, various side-dishes, squaring of the western and eastern food and so on. To improve the satisfaction SLP and provide a high quality service, it should be needed to make proper dining space, increase the frequency of survey on complaints and taste of students and reflect the menu plan.