• Women's Health Nursing
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• v.1 no.2
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• pp.222-243
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• 1995

The purpose of this study was to develop concrete and in-depth knowledge about menarche and to raise the need of menstrual education. The data were collected from purposively sample 34 women from twenties to forties from April 27 to October 10, 1994. Semi-structured intensive interviews were done and these qualitative data were analysed with "Ethnograph" computer program. The results of the study were as follows : 1. The experience of menarche could be classified into two main groups, which were positive and negative response to menarche. The negative experiences were to be shameful, tearful, scared of the phenomena and thought as a kind of punishment for guilt or confused menarche with other symptoms of diseases. On the contrary, the positive experiences were to be proud of physical maturity and to think that is was wonderful, miraculous and to perceive it as a warm experience. 2. The experience of menarche was influenced by various factors. They were the knowledge about menstruation, the quality and amount of informations, the time of menarche, the environmental factors, the response of significant others toward menarche. The experience of menarche could be positive or negative according to these factors. 3. The previous information sources about menstruation could be significant others, school education and mass-media. The significant others were mothers, sisters, friends and the person in charge of school sex education such as school nurses, home economics, military drill and athletics of teachers. And mass-media included sex education booklets, nursery tales, TV programs, and publicity activities of sanitary napkin companies. 4. The opinions of the subjects about the proper time of menarcheal education could be grossly classified into two groups. The first was active approach toward children when they were in elementary school. The second was passive approach which postponed the time until the child ask about it, because it would be awkward for them to discuss about the topic. 5. The participants thought that the ideal methods of menarche education would be systematic school education programs, open discussion with daughters, audio-visual teachings, or practical education in everyday life. 6. The contents of the menarche education based on the participants' opinions, would be positive details about meanings and functions of menstruation. And it would be desirable if the attitudes of the person in charge of education could be positive, open-hearted, and favorable toward menstruation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.2
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• pp.37-41
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• 1982

This study was conducted to investigate the growth of soybean sprouts and the effective hormonal refutation of vitamin C content by the concentration and combination of kinetin and auxins such as IAA, 2.4-D and NAA. The results were as follows; 1. The growth of soybean sprouts were fine under the respective conditions of kinetin $10^{-8}M+IAA\;10^{-6}M$, kinetin $10^{-7}M+IAA\;10^{-5}M$, kinetin $10^{-6}M+IAA\;10^{-6}M$, kinetin $10^{-5}M+IAA\;10^{-7}M$, kinetin $10^{-8}M+2,4-D\;10^{-8}M$ and kinetin $10^{-7}M+NAA\;10^{-5}M$. 2. The root development of soybean sprouts were almost in accord with the growth of soybean sprouts by the concentration of kinetin and auxin. 3. The content of vitamin C were more increased under in kinetin $10^{-8}M+IAA\;10^{-8}M$, kinetin $10^{-6}M+2,4-D\;10^{-5}M$ and kinetin $10^{-8}M+NAA\;10^{-8}M$ and both growth and vitamin C content were more activated under kinetin $10^{-8}M+IAA\;10^{-6}M$ and $10^{-8}M+NAA\;10^{-8}M$. 4. The growth, root development and vitamin C content were increased in the low kinetin and high IAA, NAA concentration. Root development and vitamin C content of soybean hypocotyl were decreased in the low kinetin and high 2,4-D concentration.

• The Korean Journal of Community Living Science
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• v.28 no.1
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• pp.17-28
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• 2017

The purpose of this qualitative research was to examine the behavior patterns and activities related to the clothing of older women. A total of 31 older women were interviewed regarding indoor/outdoor wearing conditions, thermal sensation indoors, and their clothing perception related to health. The final outcomes were as follows. Firstly, interviewees viewed indoor temperature as neutral in the spring and fall. Many people felt cool or warm in the summer and warm or cold in the winter. Secondly, they controlled indoor temperature with an air conditioner and/or fan and by opening the window and/or wearing less clothing. In winter, most respondents used a heating system and wore more clothing. It seemed that the level of dependence on clothing was higher in winter. Thirdly, the number of garment layer indoors was similar among the four seasons, and many wore underwear. However, there were individual variations. Fourthly, interviewees tended to perceive clothing in relation to health. Textile materials appropriate to the season were firstly viewed as related to health, followed by climate adaptability, clothing pressure, UV protection, and aesthetic satisfaction. Fifthly, respondents showed positive attitudes towards health improvement by clothing even though they lacked information on it. From this research, older women showed positive the perception and attitudes regarding clothing from a health perspective. Since they lacked information, education is needed regarding the bases and ways to improve health through clothing behavior.

• Journal of Nutrition and Health
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• v.13 no.3
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• pp.139-144
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• 1980

A study was conducted to examine the physical and chemical changes of wines fermented from three different varieties by three different methods. The products were evaluated by twenty subjects on color, aroma, and taste. The results were as follows; 1) The moisture contents of those varieties were ranged from 90. 70 to 90.82% The Brix sugar and sugar contents were in order of Muscat Bailey A>Alden>Cambell Early. The titratable acidity was higher in Muscat Bailey A and Alden than in Cambell Early while PH of Cambell Early was higher than those of the two others. 2) The specific gravities of the products were slightly decreased as the fermentation progressed. 3) The yeast-fermentation showed the higher degree of alcoholic contents compared to the natural fermentations. of the natural fermentations, the washed-natural fermentation resulted in the lower alcoholic contents than unwashed one. 4) The PH's were also higher in the yeast-fermentation products than in the natural fermentation groups. The difference, however, was smaller as the fermentation progressed further. 5) The total ester coutents of the yeast fermentation group were slightly higher at the beginning of the fermentation than those of the natural fermentation products and the contents were increased during the fermentation in overall. 6) Twenty panel mentors judged the ripe wine products and the order of preference was Alden>Muscat Baliey A>Cabell Early. They preferred the yeast-fermentation wine to the natural fermentation products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1813-1822
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• 2012

The purpose of this study was to determine the optimal mixing conditions of two different amounts of purple barley flour ($X_1$), and olive oil ($X_2$) in baking white pan bread. The experiment was designed according to the central composite design of response surface methodology, which showed 10 experimental points including 2 replicates. The more purple barley flour added, the more weight, yellowness (b-value), hardness, gumminess, and chewiness increased; but the more volume, specific loaf volume, lightness (L-value), and springiness decreased. The greater the amount of olive oil added, the more hardness, cohesiveness, gumminess, and chewiness increased; but the more yellowness (b-value) and springiness decreased. The physical and mechanical properties were affected more by the amount of purple barley flour than by the amount of olive oil. Sensory properties except flavor were more affected by the amount of purple barley flour than by the amount of olive oil.

• Journal of Family Resource Management and Policy Review
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• v.10 no.1
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• pp.83-105
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• 2006

The purposes of this study were to classify types of consumption values and to examine 5 types of art appreciation of university students in Seoul. Five types of art appreciation included fine art exhibition(including photographs, architects, calligraphy works), classical and opera performance, traditional Korean music performance, drama and musical performance, dance performance. The sample for this study consisted of 422 university students of five universities in Seoul. The data were collected using the structured questionnaires. The statistical methods used for the analysis were descriptive statistics, chi-square, factor analysis, and cluster analysis. The major findings are as follows. 1. The result of factors for consumption values of students emerged four factors. These were called as 'materialism', 'honor centered', 'family centered', 'hedonism' value. 2. The cluster analysis was conducted based on these four factors. The result showed 3 groups of consumption value which were called as 'material' honor value group', 'family value group', 'hedonic value group'. 3. The consumption value of university students did not significantly differ according to their demographic variables. 4. The behavior of art appreciation of university students significantly differed by their demographic characteristics and consumption value. The material' honor valued group showed the least chances to make decisions on art appreciation for one's own, which reflected that this group appreciate art to satisfy their honors rather than to enjoy art itself. They also showed the most chances to consider the renownedness of the art work or artists among three groups. And they showed the least chances to pay for the tickets for art appreciation, all of those meant that they appreciate arts unvoluntarily in situational condition. The family valued group showed the most chances to pay for the tickets when they appreciate arts. And therefore they were most susceptible for the prices. The hedonic valued group showed the most interests in art. They decided to appreciate art for their own, and they considered the contents and the highness in the level of the art the most when they appreciate art. And they show the most intention of participation in drama/musical performances, which reflect their interests in hedonic values. Based on these results of this study concluded that the consumption values of university students affected their behavior of art appreciation. Thus, university students' behavior on art appreciation can be effectively developed by education according to their consumption values.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.182-191
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• 2012

Black rice bran powder has potential medical uses and functionality. In this study, we assessed the antioxidant activity and quality characteristics of cookies containing various concentrations (0, 1, 3, 5, 7, and 9%) of black rice bran powder. To analyze quality characteristics, proximate composition, fatty acid composition, amino acid composition, bulk density and pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. Black rice bran cookies (7%) contained more crude protein ($10.67{\pm}0.33$%) compared to control ($5.84{\pm}0.06$%). The total unsaturated fatty acid contents of the control and 7% black rice bran cookies were 30.44 and 30.81%, respectively. The amino acid content of 7% black rice bran cookie was higher than that of control. Bulk density of the dough, moisture, spread factor, total polyphenol content, and DPPH free radical scavenging activity of the cookies significantly increased with increasing content of black rice bran powder, whereas pH of the dough, loss rate, leavening rate, and L values of the cookies decreased. Additionally, consumer acceptability scores for the 7% black rice bran cookie group ranked significantly higher than those of the other groups in terms of appearance, taste, flavor, texture, and overall preference. Taken together, the results of this study suggest that black rice bran powder is an effective ingredient for increasing the consumer acceptability and functionality of cookies.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.314-336
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• 2006

In this treatise, we investigated the Korean literature of main dishes before the 17th century : ${\ulcorner}Sangayorock{\lrcorner}$, ${\ulcorner}Sasichanyocho{\lrcorner}$, ${\ulcorner}Soowonjabbang{\lrcorner}$, ${\ulcorner}Yongjechongwha{\lrcorner}$, ${\ulcorner}Dongyoebogam{\lrcorner}$, ${\ulcorner}Domoondaejak{\lrcorner}$, ${\ulcorner}Geebongyouseul{\lrcorner}$, ${\ulcorner}New-Guwhangchalyo{\lrcorner}$, ${\ulcorner}Eumshickdimibang{\lrcorner}$,, ${\ulcorner}joobangmoon{\lrcorner}$, and ${\ulcorner}Yorock{\lrcorner}$. Main dishes were classified 19 kinds of rice, 64 kinds of gruel, 6 kinds of thin gruel, 1 kind of Moori, 1 kind of rice-cake soup, 37 kinds of noodles and 20 kinds of dumpling. Rice varieties were brown rice, rice, hulled rice, millet rice, foxtail millet rice, barley rice, sesame rice and flax seed rice. Gruel ingredients were cereal, beans, vegetables, nuts or seeds, medical plants or hardy wild plants, poultry, pork's kidney, dog's liver or oyster, clam and/or milk Rice-cake soup was 'Tangbyun' in ${\ulcorner}Domoondaejak{\lrcorner}$. Noodles were divided by main flours: wheat flour, buckwheat flour, mung bean flour and other flours. Noodles were made by pressing or cutting method. Pressing method used a mold with a hole. The husk of dumpling was made by wheat flour, buckwheat flour, mixed flour of wheat and buckwheat, sliced fish or meat, and/or a gray mullet. Another special method was 'Sangwha' made by fermentation. Bun stuffing of dumpling used fishes, meat, vegetables, beans, flours and seasonings. Cooking methods of dumpling were boiling, baking, steaming and pan-frying. From this investigation of the Korean main dishes described in the Korean literature before the 17th century, we expect to develop useful recipes for those who are concerned about health and want longevity, and thereby to advance the Korean food culture.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.730-735
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• 1996

Antibacterial action of garlic extract against Escherichia coli was investigated. When the survival of E. cloi in tryptic soy broth (TSB) containing 50% garlic extract was compared with those of Lactobacillus plantarum, Leuconostoc mesenteroides and Staphylococcus aureus, E. coli was the most sensitive to garlic antibacterial action. When E. coli was inoculated into TSB with different concentrations of garlic extract, viable cell number decreased continuously during the test period even at 1% garlic extract. When E. coli was inoculated into pH-adjusted TSB containing 0.5% garlic extract, viable cell number of E. coli decreased continuously at initial pH of 5.2 and 6.2, while it decreased initially but increased to $8.0{\times}10^{7}\;CFU/ml at 48 hr at pH 7.2. With larger initial populations $(10^{6}\;CFU/ml), E. coli grew without apparent inhibition, while with smaller initial populations $(<10^{5}\;CFU/ml), viable cell number decreased initially but later increased. Thiol compounds like cysteine and glutathione, with free SH group (s), helped E. coli to grow or survive better in TSB with inhibitory level (5%) of garlic extract. The possibility of eliminating E. coli by using garlic extract from foods like kimchi of which garlic is one of regular ingredients is suggested.

• Journal of Physiology & Pathology in Korean Medicine
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• v.30 no.1
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• pp.27-32
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• 2016

Streptococcus mutans plays a virtal role in trigering dental caries establishment due to its ability to synthesize two significant factors. The two factors are organic acids and glucans. The former demineralized dental enamel and the latter mediates the attachment of bacteria to tooth surface. It is believed that demineralization of dental enamel and attachment of bacteria are the crucial events that indicate and develop dental caries. For this reason, we studied the effect of the ethanol extracts of Radix Pulsatillae on the growth and acid production of S. mutans. Ethanol extracts of the Radix Pulsatillae showed concentration dependent inhibitory activity against the growth and acid production of S. mutans, and produced significant inhibition compared to the control groups (p<0.05). The extracts inhibited S. mutans adherence to hydroxyapatite treated with saliva, and cell adherence was repressed by Radix Pulsatillae. the ethanol extract of Radix Pulsatillae showed remarkable inhibition of glucosyltransferase, which synthesizes water insoluble glucan form sucrose. Phytochemical analysis showed Radix Pulsatillae contained major components such as phenolic compounds, glycosides, steroids, terpenoid, and saponin. These results suggest that Radix Pulsatillae may have anti-cariogenic properties, which may be related with major components such as phenolic compounds, glycosides, steroids, terpenoid, and saponin.