• Proceedings of the Zoological Society Korea Conference
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• 2001.10a
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• pp.113.3-114
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• 2001

No Abstract, See Full Text

• Journal of Korean society of Dental Hygiene
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• v.8 no.3
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• pp.85-98
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• 2008

This study is to enforce to ready basic data of effective dental education program and no smoking and no drinking program for high school students who do smoking and drinking, executed investigation by own recording way using smoking and questionnaire consisted of actual conditions and caries prevention awareness and dental health knowledge degree of drinking to some man high school. Analyzes result that total 487 people respond in SPSS WIN 13.0 programs and got following sequence. Result of this study is as following. 1. Mans high school students had more students who do not than a drinking student and main current received most soju. Third-year student appeared by thing which receive a lot of soju than 1 or 2 class student but different other difference was not seen by class. 2. Mans high school students had more students who do not than a smoking student and a student who smoke more than 3 years was the most. I can know was old since third-year student smokes than 1 or 2 class student. 3. It was not difference that keep in mind by drinking, smoking availability although there were many students who recognize that all of the on-time dental medical examination, sugar intake limitation, fluorine inclusion toothpaste, teeth fluorine application are seldom effective on caries prevention. 4. Recognized that right brushing is effective relatively on caries prevention. I was shown difference that recognized that righter brushing is effective on bad tooth courtesy call than a student who a student who do not smoke does, and keeps in mind according to smoking availability ($x^2$=6.78, p<0.05). 5. I knew best about question of 'A caries may not treat if is painless' among that question ask knowledge for a caries, and appeared by thing which do not know best about question of 'Know that method that supply fluorine in water'. 6. A student who do not drink general dental know-how for a caries was high knowledge degree for a caries than a drunk student but it was no difference that keep in mind by drinking availability. Also, a student who do not smoke by smoking availability was high knowledge degree for a caries than a done student but difference that keep in mind statistically was not seen. 7. It was no difference that keep in mind by drinking availability, but a student who do not smoke by smoking availability was high relation knowledge degree with food and a caries than a smoked student, and I was shown difference that keep in mind according to smoking availability(t=-2.03, p<0.05). 8. Awareness and synthetic estimation degree of knowledge degree a student who do not smoke than a smoked student mouth knowledge degree high, and I was shown difference that keep in mind according to smoking availability(t=-2.03, p<0.05). When see as result such as singularity, family, school, all social institutions may have to help by national business coming and try so that can become national business based on special know-how for development of effective and epoch-making education program as quickly as possible.

• The Korean Journal of Community Living Science
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• v.24 no.2
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• pp.195-207
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• 2013

The purposes of this study were to explore the differences of consumer characteristics and expenditures on local food between large scale stores and direct sale stores selling local food and to find some influencing factors on the expenditure on local food from both consumer groups. First, the levels of perceived attributes of local food were high for both consumer groups but were much higher for consumers from direct sale stores of local food. For food consumption patterns, consumers from direct sale stores presented higher levels than large scale stores and were found to be significantly different. Food choice motives were found to be significantly different in both groups. In addition, for the consumer characteristics, age and living with children under age 18 were found to be significantly different between both groups, while sex, education and household income were not. Second, expenditure of local food from direct sale stores was found to be significantly higher than large sale stores. Finally, expenditure of local food from large scale stores was found to be significantly influenced by age, price and seeking well-being, while expenditure of local food from direct sale stores was found to be significantly influenced by age, availability of local food, seeking cuisine, seeking satiety and sensory appeal.

• Safety and Health at Work
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• v.8 no.1
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• pp.49-58
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• 2017

Background: This study determined current status of laboratory biosafety in Nigerian veterinary research facilities. Methods: A questionnaire was developed to obtain information from researchers across Nigeria from July 2014 to July 2015. Information regarding demographics, knowledge of laboratory biosafety, availability and proper use of personal protective equipment (PPE), any priority pathogens researched, attitude on and use of standard laboratory practices, and biosafety awareness was obtained using a numeric scoring system. Data were analyzed with descriptive statistics, and univariate and multivariate logistic regression. Results: A total of 74 participants from 19 facilities completed the questionnaire. General knowledge scores ranged from 3 to 28 (out of 28 possible points), with 94.6% of respondents receiving low scores (scores < mean + 1 standard deviation). Very few (17.6%) reported availability or use PPE. Many participants (63.5%) reported no access to biosafety level (BSL)-1-3 facilities. None reported availability of a BSL-4 facility. Knowledge scores pertaining to biosafety management practices ranged from 0 to 14 (out of 14 possible points) with 47.3% of respondents receiving good scores (scores > mean + 1 standard deviation). Only 16.2% of respondents (from four facilities) reported having biosafety officers. Rabies virus was the most researched pathogen (31.1% of respondents). The majority (71.6%) were unaware of laws guiding biosafety. Researchers [odds ratio (OR) = 18.0; 95% confidence interval (CI): 1.63, 198.5; p = 0.023], especially in BSL-2 (OR = 258.5; 95% CI: 12.71, 5256; p < 0.001) facility of research institute (OR = 25.0; 95% CI: 5.18, 120.6; p < 0.001), are more likely to have adequate access to and properly utilize biosafety devices and PPE. Conclusions: Current knowledge of laboratory biosafety is limited except among a few researchers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.5
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• pp.440-446
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• 1991

A survey on the availability of wild vegetables was investigated using questionaire of 421 women. It includes the number of known vegetables and using, eating site, using status, taste and estimated components. The well known vegetables were 24 kinds and the half of the respondents knew 16 kind of vegetables. Age was statistically correlated with knowing degree, obtaining method of wild vegetables. Education level was correlated with knowing and using degree, obtaining method, preference and expectation of using wild vegetables. Resident area also correlated with using degree, obtaining method, preference and taste of wild vegetables. The age and using degree, preference and preference and expectation, the resident area and knowing degree of wild vegetables were not correlated.

• Korean journal of food and cookery science
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• v.15 no.6
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• pp.626-632
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• 1999

The purposes of this study were to examine the needs in foodservice in the view of students and to determine the ways to improve the foodservice quality. A survey was undertaken from 381 high school students by using a self-completed questionnaire regarding the student' satisfaction on the foodservice. The collected data were analyzed by using SPSS program for descriptive analysis, t-test, and analysis of variance. The students assessed the importance and performance of the meal service as 4.19 and 2.52 out of 5, respectively, which suggests that the school foodservice needs to be improved. The attributes identified in Quadrant A, which was labelled 'focus here' and supposed to incidate the areas of high importance but in low performance, were the availability of meals that the students like, variety of menu, taste of the food, sanitary quality of the food, sanitized utensil, and response to complanints. The results of Importance-Performance Analusis(lPA) indicated the areas that the attention of management should be given to improve the quality of foodservice.

• Preventive Nutrition and Food Science
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• v.3 no.3
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• pp.248-250
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• 1998

In this study, transferrin which is an iron-carrying glycoprotein in plasma was evaluted for its iron binding capacities(TIBC), iron solubilizing abilities, and enhancing effect of biological availbability of iron. Results of TIBC showed that 1 mg of transferrin could blind 1.28$\mu\textrm{g}$ of iron indicating that one molecule of transferrin can bind about 2 molecules of iron. Also, solubility of iorn (7.5$\mu\textrm{g}$ Fe/ml) was significantly incresed to 96.0% with addition of transferrin (5mg/ml) .When FeCl3(80$\mu\textrm{g}$ Fe/ml) was injected to iron-deficient rats by intestinal segment in situ technique, 18.4% of injected iron was absorbed wherease 48.49 and 48.76% of injected iron was absorbed with addition of 10 and 20 mg transferrin/ml , respectively.

• Food Science and Industry
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• v.50 no.3
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• pp.70-92
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• 2017

Crude palm oil (CPO) is obtained from the fruit of oil palm tree, and is rich in palmitic acid, ${\beta}$-carotene and vitamin E. CPO containing a balanced range of saturated and unsaturated fatty acids is fractionated mainly into liquid palm olein and solid palm. Palm oil is highly stable during frying due to its fatty acid composition, and the synergistic antioxidant activity of ${\beta}$-carotene and tocotrienol. Blending and interesterification of palm oil and other oils are the main processes used to offer functional, nutritional, and technical advantages to produce oils suitable for margarine, shortening, vanaspati, and frying oils etc. The advantages of using palm oil products include cheap raw materials, good availability, and low cost of processing, since hydrogenation is not necessary. Future research should lead to the production of oils with a higher oleic acid content and a higher content of vitamins E, carotenoids, and tocotrienols.

• Proceedings of the PSK Conference
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• 2002.10a
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• pp.366.1-366.1
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• 2002

Emerging medical technologies for effective and lasting repair of articular cartilage include delivery of cells or cell-seeded scaffolds to a defective site to initiate de novo tissue regeneration. In this respect. the availability of an appropriate biomaterial scaffold is crucial to allow chondrocyte growth and cartilaginous matrix deposition in a three-dimensional geometry. Hyaluronic acid (HA) molecules are anchored to the chondrocyte membrane via receptors, such as CD44. (omitted)

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.9
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• pp.15-32
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• 1998

This experiment was carried out to evaluated biological availability of calcium inthe sea mustard, sea tangle and sea lettuce in the rats. Standard diets were made to supply 0.3% of Ca from CaCO3. Consequently, levels each test ingredients to be added were sets by their Cacontents. The ingredients such as sea mustard, sea tangle and sea lettuce wereadded to basal diet at levels of 15.23%, 12.66% and 23.42% respectively. Ingredients of the basal diet were soybean protein, corn oil, alpha-cellulose, methionine, choline cholride and vitamin and mineral premix. Dextrose was added at level up to 100%. Amount of soybean protein was adjustable to make all the diets isontrogenous. Rats were fed ad libitum the diets for 13 days. The results were summarized as follow: 1. Serum calcium levels of the sea mustard group(15.23%) were higher than those of the other group, but rats fed sea lettuce diets appeared to have the lowest value. 2. Ca concentration in tibia were lower in rats fed with sea lettuce, rather than in those with standard diet. 3. Ca concentration in femur of the rats fed seaweeds did not show any significant difference among groups. 4. In the liver weight in groups fed on the all experimental groups were decreased more than that in the case of the standard diet groups.