• Journal of Korean Society of Environmental Engineers
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• v.36 no.12
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• pp.821-827
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• 2014

The 4major river project has caused changes in flow and water quality patterns in major rivers in Korea including the Nakdong River where several toxicant release accidents have had occurred. Three dimensional hydrodynamic model, the Environmental Fluid Dynamics Code (EFDC), was applied to evaluate the effect of geomorphological change of the river on the advection and dispersion patterns of a conservative toxic pollutant. A hypothetical scenario was developed using historical data by assuming a toxic release from an upstream location. If there is a toxic release at the Gumi Industrial Complex, the toxic material would be detected after 2.22 and 9.83 days at Chilgok and Gangjung weir, respectively, in the new river system. It was estimated that they took at least 12 times longer than those with the river conditions before the project. Effect of relocation of intake towers for Daegu Metro City to upstream of Gumi City was also evaluated using the developed modeling system. It was observed that hydraulic residence time would be increased due to decreased flow rate and thus due to lowered water level. However, peak concentration differences were found to be about 2% lower in both places due to increased dispersion effect after the relocation.

• Culinary science and hospitality research
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• v.22 no.7
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• pp.58-71
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• 2016

This study aimed to gauge the public awareness of the cultural value and superiority of Korean traditional sweets. Furthermore, it evaluated the obstacles that the Korean traditional sweet industry faces in the modern society, and a method to popularize it. It also analyzed the awareness of Korean traditional sweets. Both male and female study subjects showed the highest awareness of yakgwa and the lowest of chasugwa. Female respondents showed significantly (p<0.05~p<0.001) higher awareness of Osaekdasik, Hukimjadasik, Bellflower-junggwa, and Genseng-junggwa than male respondents. Maejakgwa, Osaekdasik, Rice-dasik, and Hukimjada- sik showed significant difference in awareness by the area survey respondents originated. Contrarily, Walnut-gangjung had significantly (p<0.001) higher awareness in rural areas than in more urban areas (e.g., large cities and small and medium-sized cities). Both male and female respondents answered (OR indicated) that the obstacles facing the Korean traditional sweet industry are uncommon products and expensive price. Both male and female respondents said that they had Korean traditional sweets less because it was harder to purchase than western sweets (due to limited access to these sweets), less delicious, and too expensive. Both male and female respondenst suggested that the urgent tasks to popularize the Korean traditional sweets were diversification in shape and ingredient, developing various new flavors, and cheaper products. Both male and female respondents responded that product diversification and strengthened marketing were urgent tasks to industrialize Korean traditional sweets. Therefore, it was believed that failure in generalization was the urgent problem of the Korean traditional sweet industry, and that Korean traditional sweets were harder to purchase because of lower accessibility than western sweets. To popularize Korean traditional sweets, it may be necessary to develop sweets in various shapes and ingredients, flavors suiTable to modern people, become cheaper in price, and have fancier (OR better) packaging.

• Journal of the Korean Society of Food Culture
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• v.6 no.1
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• pp.71-81
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• 1991

This study was surveyed the Preference for the Korean Traditional Food. 500 wives residing in Seoul, Kyngkee, Kangwon region, and 150 cookers of Korean Restaurants in Kyugin region were sampled randomly. The results were as follows; 1. The concept of the traditional food was 53.5% in more ${\ulcorner}$excellent than that of overseas${\lrcorner}$, 59.8% in ${\ulcorner}$excellent and delicious${\lrcorner}$, 78% in ${\ulcorner}$the need for the partial development of fastfood${\lrcorner}$. 2. The present viewpoint of traditional food was 78.7% in preference for korean food, 81.3% in preference for boiled rice and podrridge at breakfast, Soy-Sauce and Kimchi of home-making was highly marked in 65.9, 96.1% respectively. The kinds of traditional food descended to home were rice cake (dduk), shikke, kimchi, stuffed bun (mandu), fruit punch in the order named. Korean kookies and beverage were preferred, but they were very difficult in making at home. Therefore 50.8% of the answered bought them at market. The preferred korean kookies and beverage were shikke, yakgwa, sujunggwa, gangjung, fruit Punch in the order named. 3. When dined out, 65.6% of the people made much of ${\ulcorner}preference{\lrcorner}$. In the case of few side dishes, 34.1% answered using fast food. 4. ${\ulcorner}Preferrence{\lrcorner}$ for boild rice and podrridge was generally high, but ${\ulcorner}frequency{\lrcorner}$ was low. Both ${\ulcorner}preference{\lrcorner}$ and ${\ulcorner}frequency{\lrcorner}$ of sauce and stew were high. ${\ulcorner}Preference{\lrcorner}$ for traditional beverage was low on the whole. Therefore we must activate the unknown kinds of traditional beverage earnestly. 5. The need of education about the traditional food at home & school was very high. 6. The answers of the cookers in Korean Restaurants could be summarized as; 1) The Korean traditional food was relatively excellent (54.3%). 2) The taste of food ought to be shown food stuffs property (65.8%). 3) In order to cultivate the professionals, the systematic education should be enforced.

• Journal of agricultural medicine and community health
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• v.18 no.2
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• pp.131-140
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• 1993

This study was conducted to examine the levels of mercury in tissue of Carassius carassius collected at five areas(Andong, Sangju, Waekwan, Gangjung and Gaejin) in Nakdong river from February to March, 1993. The contents of total and organic mercury were determined by methods of Gold amalgam and Selective atomic absorption with mercury analyzer(Model SP-3A). The total mercury contents in muscle were $0.148{\pm}0.0646$ ppm by the Gold amalgam, and $0.113{\pm}0.0345$ ppm by the Selective atomic absorption, but in all parts of Carassius carassius were $0.342{\pm}0.4235$ ppm and $0.240{\pm}0.2974$ ppm respectively. These two methods were extremely high correlated(r=0.9812, p<0.001). The mean value of total and organic mercury by the two methods was high in the order of bone>fin>muscle, respectively, and the proportion of organic mercury to the total was 69.0%. Mean value of total and organic mercury in the muscle was the highest at Wakeman located in middle basin of Nakdong river, and in the bone and fin was the highest at Andong dam located in upper basin. According to sizes and parts of fish, the concentration of mercury was the highest in the muscle of 15-19 cm group, the highest in the bone of 10-14 cm group and in the fin of 20-24 cm group.