• Journal of Nutrition and Health
• /
• v.53 no.5
• /
• pp.503-517
• /
• 2020

Purpose: This study examined the yearly trend of milk consumption and the nutritional status of subjects aged 6-18 years using the 2007-2015 Korea National Health and Nutrition Examination Survey data. Methods: Milk and dairy products were classified into plain milk, flavored milk, and dairy products (ice cream, milkshakes, cheese, and yogurt, etc.). This study compared the milk and dairy products intakes, some nutrients intakes and percent of dietary reference intakes for Koreans in the milk intake and non-milk intake groups. Results: Plain milk intake decreased with year (male, p = 0.0199; female, p < 0.0001; elementary school, p = 0.0013; high school, p = 0.0061), whereas flavored milk and dairy products intake in these subjects increased with year. In all subjects, 49.9% of subjects did not drink milk at all. The intakes of energy, protein, fat, calcium, phosphorus, and riboflavin in the milk intake group were significantly higher than those in the non-milk intake group, even after adjusting for covariates (p < 0.05). The odds ratio of the prevalence of nutritional deficiency in the non-milk intake group was 3.2 times higher than that of the milk intake group (p < 0.001), even after adjusting for covariates. The odds ratio for the prevalence of excess intake of the energy/fat was not significant with milk intake. Conclusion: The prevalence of milk intake decreased every year in the subjects. Calcium deficiency and nutritional deficiency were very high in the non-milk intake group. Efforts should be made to improve the calcium status in children and adolescents by strengthening nutrition education about the importance of milk intake.

• Horticultural Science & Technology
• /
• v.33 no.4
• /
• pp.501-510
• /
• 2015

In this study, we investigated the onset and release of endo-dormancy under natural conditions by observing bud break characteristics in 'Fuji' apple trees using water cuttings. Through examinations of bud break rate and days to bud break, we found that the endo-dormancy of 'Fuji' apple tree continues for 70 d from 165 to 255 d after full bloom (DAFB), from late October to early January of the following year. In addition, within 20 d of first bud break, based on a final bud break rate of 60% or more, we able to identify the timing of the changeover from para-dormancy to endo-dormancy, and endo-dormancy to eco-dormancy. Analysis of the chilling requirement during the endo-dormancy period revealed that chilling accumulation up to 255 DAFB to release endo-dormancy amounted to 666 and 517 h based on the CH and Utah models, respectively. Observation of internal changes in the bud during endo-dormancy showed that flower bud differentiation begins from mid-July, and t ime of inflorescence o f the disk f lower is a vailable to f ind. The f lower buds subsequently developed slowly but steadily during endo-dormancy and in the following year in February, the developmental stage of each organ had progressed. Moreover, the flower buds of 'Fuji' apples were mostly healthy during the dormancy period, but some exhibited necrosis of flower primordium, due partial cell damage from the formation of ice crystals rather than a direct effect of the low temperature. Flower buds were formed in both the axillary buds of bourse shoots and terminal buds of spurs, but lower bud differentiation was observed for the terminal buds of spurs at rate of about 65% of total buds, which was directly related to the bud size and shoot diameter.

• Journal of Korean Home Economics Education Association
• /
• v.18 no.4 s.42
• /
• pp.173-192
• /
• 2006

The purpose of this study was to provide basic data for developing nutrition education program focusing on the health-oriented food choice and purchase which affect the adolescents' health. The data was collected by means of questionnaire from the total of 273 students who were living in cities and myun district and final 253 questionnaires were analyzed by using the SPSS/WIN 10.0 program. The results are summarized as follows. First, the major source of information on food was mass media, especially advertisement and students spent $20{\sim}30%$ of allowance on food purchase. The students purchased cookies or ice cream mainly, once every 2-3 days at the store near house, after school, for appeasing hunger or thirst. The influence of gender, mother's education level, economic status of family, the amount of allowance, the period of receiving allowance, the details of allowance recording, school location on food purchasing behavior were significant(p<.05). Second, the price and taste were the most important factors when the students purchase food. Nutrition and food sanitation/safety were considered less important by the students. The factors considered when the students purchase food were significantly different between Sender, father and mother's education level, and the amount of allowance(p<.05). Third, middle school students' food purchase behavior were influenced by advertizement, friends, parents. The influence of advertisement, friends, parents when the students purchase food were significantly different between gender, mother's career, economic status of family, and the amount of allowance(p.<05). From tile result of this study, the middle school students consider price and taste more than the other factors related nutrition and health in purchasing foods. Therefore, it will be necessary to develope and enforce nutrition education program focusing on how to choose and purchase safe, nutritious, delicious and cheap foot for adolescents.

• Korean journal of food and cookery science
• /
• v.18 no.1
• /
• pp.43-50
• /
• 2002

This study was carried out to evaluate the quality attributes of frozen soy yogurts prepared by freezine soy yogurts, which are made of different types of Bifidobacteria (B. bifidum, B.breve, B. infantis) and oligosaccharides (fructooligosaccharides, galactooligosaccharides, isomaltooligosaccharides) containing $\alpha$-chymotrypsin treated soy protein isolate were evaluated in terms of overrun, melt-down quality, changes in the total number of Bifidobacteria after freezing, and sensory evaluation. The quality attributes of soy yogurts were also evaluated in terms of changes in the number of viable cells of Bifidobacteria in soy yogurts after incubation at 37$\^{C}$, pH 3.0 for 90 min, water holding capacity, and viscosity. The overrun of frozen soy yogurts fermented by B. bifidum showed the hiehest value but those fermented by B. infantis showed the lowest, while the melt-down quality of soy yogurts were vice versa. The total numbers of Bifidobacteria after freezing for 30 min in ice cream maker showed more than 10$\^$9/ CFU/ml. In sensory evaluation, all $\alpha$-chymotrypsin treated frozen soy yogsurt showed little beany flavor. In sour, sweet, and bitter tastes and mouth feel, the frozen soy yogurts fermented by B. bifidum evaluated better but those fermented by B. infantis evaluated worse. Also in the overall quality, the frozen soy yogurts fermented by B. bifidum were evaluated desirable but those fermented by B. infantis were evaluated undesirable. The water holding capacity and viscosity of soy yogurts fermented by B. bifidum showed the highest values but those fermented by B. infantis showed the lowest values. The total numbers of Bifidobacteria of all soy yogurts decreased from 10$\^$9/ CFU/ml to 10$\^$8/ CFU/ml after incubation at 37$\^{C}$, pH 3.0 for 90 min.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
• /
• v.20 no.12
• /
• pp.844-861
• /
• 2008

The papers published in the Korean Journal of Air-Conditioning and Refrigeration Engineering during the year of 2007 have been reviewed. Focus has been put on current status of research in the aspect of heating, cooling, ventilation, sanitation and building environments. The conclusions are as follows. (1) The research trends of fluid engineering have been surveyed as groups of general fluid flow, fluid machinery and piping, etc. New research topics include micro nano fluid, micropump and fuel cell. Traditional CFD was still popular and widely used in research and development. Studies about fans and pumps were performed in the field of fluid machinery. Characteristics of flow and fin shape optimization are studied in the field of piping system. (2) The research works on heat transfer have been reviewed in the field of heat transfer characteristics, heat exchangers, and desiccant cooling systems. The research on heat transfer characteristics includes thermal transport in pulse tubes, high temperature superconductors, ground heat exchangers, fuel cell stacks and ice slurry systems. For the heat 'exchangers, the research on pin-tube heat exchanger, plate heat exchanger, condensers and gas coolers has been cordially implemented. The research works on heat transfer augmenting tubes have been also reported. For the desiccant cooling systems, the studies on the design and operating conditions for desiccant rotors as well as performance index are noticeable. (3) In the field of refrigeration, many papers were presented on the air conditioning system using CO2 as a refrigerant. The issues on the two-stage compression, the oil selection, and the appropriate oil charge were treated. The subjects of alternative refrigerants were also studied steadily. Hydrocarbons, DME and their mixtures were considered and various heat transfer correlations were proposed. (4) Research papers have been reviewed in the field of building facilities by grouping into the researches on heat and cold sources, air conditioning and air cleaning, ventilation and fire research including tunnel ventilation, flow control of piping system, and sound research with drain system. Main focuses have been addressed to the promotion of efficient or effective use of energy, which helps to save energy and results in reduced environmental pollution and operating cost. (5) Studies were mostly focused on analyzing the indoor environment in various spaces like cars, old tombs, machine rooms, and etc. in an architectural environmental field. Moreover, subjects of various fields such as the evaluation of noise, thermal environment, indoor air quality and development of energy analysis program were researched by various methods of survey, simulation, and field experiment.

• Research in Plant Disease
• /
• v.12 no.2
• /
• pp.139-143
• /
• 2006

Virion captured reverse transcription polymerase chain reaction (VC/RT-PCR) could detect plant virus quickly and accurately. In the VC/RT-PCR, no antibody is needed unlike immuno-captured RT-PCR (IC/RT-PCR) which had been improved method of RT-PCR for plant viruses, and virus nucleic acids can be obtained easily within 30minutes by property of polypropylene PCR tube which is hold and immobilized viral particles on its surface. For the virion capture of Tomato spotted wilt virus (TSWV), the extraction buffer was tested. The optimum macerating buffer for TSWV was 0.01M potassium phosphate buffer, pH 7.0, containing 0.5% sodium sulfite. The viral crude sap was incubated for 30 min at $4^{\circ}C$. The virions in the PCR tubes were washed two times with 0.01M PBS containing 0.05% Tween-20. The washed virions were treated at $95^{\circ}C$ immediately for 1 min containing RNase free water and chilled quickly in the ice. Disclosed virions' RNAs by heat treatment were used for RT-PCR. Dilution end point of $10^{-5}$ from plant's crude sap infected with TSWV showed relatively higher detection sensitivity for VC/RT-PCR. During multiple detection using two or more primers, interference was arisen by interactions between primer-primer and plant species. The result of multiplex RT-PCR was influenced by combinations of primers and the kind of plant, and the optimum extraction buffer for the multiplex detection by VC/RT-PCR should be developed.

• Journal of the Mineralogical Society of Korea
• /
• v.32 no.3
• /
• pp.163-172
• /
• 2019

A long core (RS15-LC48) was collected at a site in the continental rise between the Southern Ocean and the Ross Sea (Antarctica) during the 2015 Ross Sea Expedition. The mineralogical characteristics and the origin of clay minerals in marine sediments deposited during the Quaternary in the Ross Sea were determined by analyzing sedimentary facies, variations in grain size, sand fraction, mineralogy, clay mineral composition, illite crystallinity, and illite chemical index. Core sediments consisted mostly of sandy clay, silty clay, or ice rafted debris (IRD) and were divided into four sedimentary facies (units 1-4). The variations in grain size distribution and sand content with depth were very similar to the variations in magnetic susceptibility. Various minerals such as smectite, chlorite, illite, kaolinite, quartz, and plagioclase were detected throughout the core. The average clay mineral composition was dominated by illite (52.7 %) and smectite (27.7 %), with less abundant clay minerals of chlorite (11.0 %) and kaolinite (8.6 %). The IC and illite chemical index showed strong correlation trends with depth. The increase in illite and chlorite content during the glacial period, together with the IC and chemical index values, suggest that sediments were transported from the bedrocks of the Transantarctic Mountains. During the interglacial period, smectite may have been supplied by the surface current from Victoria Land, in the western Ross Sea. High values for IC and the illite chemical index also indicate relatively warm climate conditions during that period.

• Korean Journal of Heritage: History & Science
• /
• v.41 no.2
• /
• pp.5-25
• /
• 2008

Seoul's community beliefs originated from the ritual performed by the shrines affiliated to each government office in the Joseon Dynasty. Lower branches of government officials were assigned to perform these rituals. Generally, these shrines were called Bugundang(府君堂). Records show that Bugundang(府君堂) was generally one to three units and enshrined the portrait of Bugun(府君), the worshipped, inside. According to historical records, the worshipped were mostly General Choi Young(崔瑩將軍) or Madame Song(宋氏夫人). In fact, however, each Bugundang(府君堂) worshipped different persons. Some of the worshipped were historical characters from the Goryeo Dynasty or the founding period of Joseon Dynasty, Guan Yu(關羽) and Zhuge Liang(諸葛孔明) that became gods after the Japanese Invasion of 1952, Wanggun(王建), Dangun(檀君), General Nam Yi(南怡將軍), Kim Yoo Shin(金庾信), Lim Gyeong Up (林慶業), King Gongmin(恭愍王), King Taejo(Lee Sung Gye, 太祖 李成桂), Joban(趙?) who is one of the supporters of the foundation of Joseon Dynasty, Sir Hong(洪氏大監) and his women who appear in the legend of Nanhansanseong(南漢山城) area, and many other historical figures. It is difficult to compare the rituals of these shrines from community Gut(Shaman ritual) performances of Seoul. According to historical records, Gut and ceremony coexisted in rituals. As time passed, these rituals spread as the community Beliefs of commoners and have been transmitted in the context of Seoul's cultural change. This study examined the existence of affiliated shrines of local government offices in the Joseon Dynasty and discussed the cases of Jangchung-dong Gwanseong Shrine(將忠洞 關聖廟), Bangsan-dong Seongje Shrine(方山洞 聖帝廟), and Seobinggo Bugundang(西氷庫 府君堂) to trace the succession of rituals at these shrines as folk customs of commoners. Bangsan-dong Seongje Shrine(方山洞 聖帝廟) spread to the public as Gwanwoo(關羽), who was considered the god of soldiers, transformed into the god of merchants along with historical transition. It clearly shows the process as to how merchants from a certain region developed a community religion. Jangchung-dong Gwanseong Shrine(將忠洞 關聖廟) is Bugundang(府君堂) of the soldiers of Nampyoug(南營). As the ritual was succeeded by a ritual group called Yeoungsinsa(永信社), composed of nearby residents, it was naturally spread and succeeded by the residents in local community. Seobinggo Bugundang(西氷庫 府君堂) was related to the changes in the historical background of ice gathering in the late Joseon Dynasty.

• Journal of Global Scholars of Marketing Science
• /
• v.18 no.2
• /
• pp.223-252
• /
• 2008

In this study, we attempt to propose a choice-based diffusion model with switching cost, which can be used to forecast the dynamic substitution and competition among previous and new products at both individual-level and aggregate level, especially when market data for new products is insufficient. Additionally, we apply the proposed model to the empirical case of substitution and competition among Analog Cable TV that represents previous fixed charged broadcasting service and Digital Cable TV and Internet Protocol TV (IPTV) that are new ones, verify the validities of our proposed model, and finally derive related empirical implications. For empirical application, we obtained data from survey conducted as follows. Survey was administered by Dongseo Research to 1,000 adults aging from 20 to 60 living in Seoul, Korea, in May of 2007, under the title of 'Demand analysis of next generation fixed interactive broadcasting services'. Conjoint survey modified as follows, was used. First, as the traditional approach in conjoint analysis, we extracted 16 hypothetical alternative cards from the orthogonal design using important attributes and levels of next generation interactive broadcasting services which were determined by previous literature review and experts' comments. Again, we divided 16 conjoint cards into 4 groups, and thus composed 4 choice sets with 4 alternatives each. Therefore, each respondent faces 4 different hypothetical choice situations. In addition to this, we added two ways of modification. First, we asked the respondents to include the status-quo broadcasting services they subscribe to, as another alternative in each choice set. As a result, respondents choose the most preferred alternative among 5 alternatives consisting of 1 alternative with current subscription and 4 hypothetical alternatives in 4 choice sets. Modification of traditional conjoint survey in this way enabled us to estimate the factors related to switching cost or switching threshold in addition to the effects of attributes. Also, by using both revealed preference data(1 alternative with current subscription) and stated preference data (4 hypothetical alternatives), additional advantages in terms of the estimation properties and more conservative and realistic forecast, can be achieved. Second, we asked the respondents to choose the most preferred alternative while considering their expected adoption timing or switching timing. Respondents are asked to report their expected adoption or switching timing among 14 half-year points after the introduction of next generation broadcasting services. As a result, for each respondent, 14 observations with 5 alternatives for each period, are obtained, which results in panel-type data. Finally, this panel-type data consisting of $4{\ast}14{\ast}1000=56000$observations is used for estimation of the individual-level consumer adoption model. From the results obtained by empirical application, in case of forecasting the demand of new products without considering existence of previous product(s) and(or) switching cost factors, it is found that overestimated speed of diffusion at introductory stage or distorted predictions can be obtained, and as such, validities of our proposed model in which both existence of previous products and switching cost factors are properly considered, are verified. Also, it is found that proposed model can produce flexible patterns of market evolution depending on the degree of the effects of consumer preferences for the attributes of the alternatives on individual-level state transition, rather than following S-shaped curve assumed a priori. Empirically, it is found that in various scenarios with diverse combinations of prices, IPTV is more likely to take advantageous positions over Digital Cable TV in obtaining subscribers. Meanwhile, despite inferiorities in many technological attributes, Analog Cable TV, which is regarded as previous product in our analysis, is likely to be substituted by new services gradually rather than abruptly thanks to the advantage in low service charge and existence of high switching cost in fixed charged broadcasting service market.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.47
• /
• pp.15-32
• /
• 2002

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s-1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great progress and success was obtained in development of high-quality japonica cultivars and quality evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice cultivars and special rices adaptable for food processing such as large kernel, chalky endosperm, aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer, Recently, new special rices such as extremely low-amylose dull or opaque non-glutinous endosperm mutants were developed. Also, a high-lysine rice variety was developed for higher nutritional utility. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and texture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak, hot paste and consistency viscosities of viscosities with year difference. The high-quality rice variety "IIpumbyeo" showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic microscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high probability of determination. The $\alpha$-amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were IIpumbyeo, Chucheongyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tonsil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice breed. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large grain rices showed better suitability far fermentation and brewing. The glutinous rice were classified into nine different varietal groups based on various physicochemical and structural characteristics of endosperm. There was some close associations among these grain properties and large varietal difference in suitability to various traditional food processing. Our breeding efforts on improvement of rice quality for high palatability and processing utility or value-adding products in the future should focus on not only continuous enhancement of marketing and eating qualities but also the diversification in morphological, physicochemical and nutritional characteristics of rice grain suitable for processing various value-added rice foods.ice foods.