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A Survey on Uses, Preference and Recognition of Apple (사과의 이용실태, 기호도 및 인식에 대한 조사연구)

  • Choi, Young-Hee;Lee, Su-Jin
    • Journal of the Korean Society of Food Culture
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    • v.20 no.2
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    • pp.204-213
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    • 2005
  • This study was focused on the analysis of questionnaire that surveyed the uses, preference and recognition on apple. The subjects of this study consisted of 452 female(married 238, unmarried 214) in Daegu area. Among those respondents, 49.1% answered that they ate apple after dinner. Respondents preferred as purchase place fruits store(34.5%), traditional market(22.6%), and big discount store(21.7%), in order. Taste(46.0%) was the most important as purchase criterion. 49.1% of respondents preferred small amount below 2-3kg every one purchase. In preference survey on apples, 80.5% of total subjects responded 'like' or 'very like', and 73.6% of those subjects who favorably responded liked the 'taste' of apples. The preference survey study on apple foods revealed that respondents preferred the most apple juice(M=3.47), fellowed by apple jam(M=3.35) and apple vinegar(M=3.21). On the other hand, apple bab(M=2.29) and apple jook(M=2.23) had the most low preference score. The recognition survey study on apple revealed that respondents knew relatively well the followings: apple is natural food(M=4.25), apple is good for body and apple is good for beauty(M=4.20). Respondents required apple to be fresher(41.0%) and taster(37.4%). 89.4% of respondents expected that consumption of apples would be increased or maintain at the present level.

Utilization Exercise Rehabilitation Using Metaverse (VR·AR·MR·XR) (메타버스(가상·증강·혼합·확장현실)를 이용한 운동재활의 활용 방안)

  • Yang, Jeong Ok;Lee, Jook Sook
    • Korean Journal of Applied Biomechanics
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    • v.31 no.4
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    • pp.249-258
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    • 2021
  • Objective: The aim of this study was to analyze domestic and foreign studies using virtual reality or metaverse for exercise rehabilitation in order to help the disabled or elderly patients with exercise rehabilitation, and suggest a method for using metaverse for exercise rehabilitation. Method: In this study, after analyzing and discussing various information related to the metaverse and exercise rehabilitation through electronic search of recently published papers, academic journals, books, and internet websites, the exercise rehabilitation plan using the metaverse was proposed. Results: In the case of domestic research, the diversity of virtual reality application technology for the rehabilitation of disabled and elderly patients was not secured, but recently, virtual reality or metaverse-related technologies were developed and specialized in a form suitable for exercise rehabilitation. In the case of overseas studies, it was analyzed that exercise rehabilitation using virtual reality and metaverse games for the rehabilitation of disabled and elderly patients can help improve brain, physical ability, and anti-aging by activating the body and mind. Conclusion: Smart metaverse health care is actively introduced to exercise rehabilitation, metaverse telemedicine business is applied to exercise rehabilitation programs, and digital twin games and exercise rehabilitation programs developed by metaverse related companies take into account the characteristics of disabled and elderly patients. If customized smart metaverse healthcare is used for exercise rehabilitation, it is analyzed that it can lead this field.

Utilization of Artificial Intelligence in the Sports Field (스포츠 현장에서 인공지능 활용 방안)

  • Yang, Jeong Ok;Lee, Jook Sook
    • Korean Journal of Applied Biomechanics
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    • v.32 no.3
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    • pp.69-79
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    • 2022
  • Objective: The purpose of this study is to analyze trends related to sports and artificial intelligence (AI) to understand the trends and how they change according to time, and to establish methods to apply AI in sports. Both macro and micro perspectives related to sports utilization of AI were analyzed. Method: In this study, after analyzing and discussing various information related to the use of artificial intelligence in the sports through a search of academic journals, papers, books, and websites published recently at nationally and internationally, the application plan of artificial intelligence in the sports field was presented. Results: 1) Motion analysis technology using artificial intelligence is effective in sports where posture is important, and if it provides systematic feedback and training methods, it can help improve performance. 2) The introduction of a sports referee judgment system using artificial intelligence is expected to improve performance by restoring factual judgment and objective fairness in sports games. 3) Artificial intelligence will provide coaching staff and players with a variety of information to help improve performance through systematic coaching and improving feedback and enhanced training methods. 4) It is judged that artificial intelligence-related to sports ethics, sports ICT, sports marketing, sports prediction, etc. We think that based on the current AI research trends will have a positive impact on all sports-related areas, helping to revitalize sports. Conclusion: Motion analysis technology using artificial intelligence, sports referee judgment system, coaching using artificial intelligence, and artificial intelligence are judged to have a positive effect on all sports-related areas and help revitalize sports.

A Study on Functions and Characteristics of 'Cha-il(遮日)' through the Analysis of Ritual Events(宮中儀禮行事) in the Joseon Dynasty -Focused on the Congratulatory Events since 19C- (조선시대 궁중의례행사의 차일의 기능과 특성에 관한 연구 -19세기 이후 궁중연향을 중심으로-)

  • Choi, Ji-Young;Han, Dong-Soo
    • Journal of architectural history
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    • v.14 no.2 s.42
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    • pp.143-157
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    • 2005
  • This study aims to analyze functions and characteristics of 'Cha-il(遮日)' which was used at ritual events(宮中儀禮行事) in the Joseon dynasty, Joseon dynasty had many ritual events related with O-Rae(五禮). Cha-il was almost used at important ritual events, especially at the congratulatory events. The congratulatory events(宮中宴享) are the representative events were held with many temporary install facilities(假設施設) in a palace. Cha-il was a kind of Korean traditional membrane structures. Cha-il was set up for cutting off interior space from sunlight and rain. In general, Cha-il was Consisted of Cha-il-jang(遮日帳:woven fabric), Cha-il-jook(遮日竹:bamboo column), some ropes, and fixing wares. In the congratulatory events, three types of Cha-il. were set up. Baek-mok-Dae-Cha-il(白木大遮日)was made of cotton cloth. Yu-Dun-Cha-Il(油芚遮日) was made of oiled paper or oiled cotton cloth. Man-Joen-Cha-Il(滿箭遮日) consisted of wooden structure. Baek-mok-Dae-Cha-il(白木大遮日)was set up on the most important area of stage for protecting from sunlight. Yu-Dun-Cha-Il was set up on less important area of stage for protecting from sunlight and rain. Man-Joen-Cha-Il was set up below Baek-mok-Dae-Cha-il for supporting and draining raindrops off. The results of this study were as follows; Functions of Cha-il were to protect ritually space from sunlight and rain, and to extend ritually space, and to reconstruct ritually space. Cha-il was the peculiar temporary install facility which differed from other countries.

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Improvement of Nutritive Value of Soybean bran by Fermentation (대두피를 이용한 발효사료의 개발 연구)

  • Lee, Yang-Hee;Kim, Sook-He;Jo, Myoung-Jook
    • Journal of Nutrition and Health
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    • v.5 no.1
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    • pp.33-42
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    • 1972
  • This study was designed to investigate the nutritional value of fermented soybean bran as animal feed. Natural soybean bran has low protein quality and high cellulase contents. The soybean bran was supplemented by urea and ammoniumsulfate as N-source for incubation of Aspergillus niger. After incubation of soybean bran with Aspergillus niger, the nutritional quality of protein and riboflavin contents were increased in general and more in aging process than in fermentation. In order to elucidate the biological efficiency of prepared soybean bran, 120 male weanling rats were divided into 22 groups, five rats each, and were fed by standard casein diet mixed with soybean bran in the proportion of 1/10, 1/15, 1/20 respectively. The animals were kept under the experimental diet for nine weeks. In the result of this study, food efficiency ratio showed higher in the groups of urea and ammonium-sulfate-add group than row soybean bran group but the former group is lower than the later in the body weight gains. Protein efficiency ratio was also same trend. It was noteworthy that the nitrogen retention rate in total body on the basis of urinary nitrogen excretion and dietary intake nitrogen and in big organ such as liver and spleen were higher in fermented group than raw soybean bran fed group. It was worth while to treat the soybean bran in first place fermentation and further aging process to elevate the biological efficiency and effect of nutritional values specifically of protein and of riboflavin.

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A Study on the Cooking in 'The kosa-sibi Jip' (교사십이지의 조리가공에 관한 분석적 연구 (1))

  • 김성미
    • Journal of the East Asian Society of Dietary Life
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    • v.3 no.2
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    • pp.1-13
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    • 1993
  • This paper has examined and analyzed the ways of making Jang(Korean soybean sauce), vinegar and liquor in terms of food processes, which are mentioned in sooljip 5 and 6 Food collections of 'Kosa-sibi Jip', an encyclopaedia written in Chinese and published in 1789-the eleventh year of King Jung-jo of Chosun Dynasty. There respestively six items of nine items of and thirty three items of the recipe for making jang, vinegar and liquor, Soybean was a major material for making jang. And wheat flour and ground barley were added. Myun-jang was made from only flour. Dong-kook Jojang Bup(oriental soybean sauce preparation) which is the traditional Korean process for making jang from only soybean is recorded in this book. The cereals used in the nine items of the vinegar making recipe were rice(six times), wheat(twice), barley(three times) and wheat flour(once). And fruits are also used. Rice was most used of all these materials. The cereals used in the thirty three items of the liquor-making recipe were regular rice(50%), sticky rice(42.6%) and wheat flour(7.4%) In particular sticky rice was much used for Yakyee Rhue and Bok-sik Rhue for medications. The ways of processing cereals for liquor-making were Jee-ae-bop : steamed rice(52.9%), Jook:thick gruel with cereal (32.3%), Goo-mung Tuck: doughnut-shaped rice cake(8.8%) and Hin-moo-ree Tuck: shawith peless rice cake(2.9%). The three unique processes are as follows. First, in winter when the process of liquor-making did not go on because the jar was cold, the bottle with hot water in was put in the jar and so the aduquate temperature for liquor-making was maintained. Next, in warming up a small double boiler, they prevented effervescence by hanging down thread. Finally. in warming up in a double boiler, they sealed the mouth-piece of the jar and put a handful of wet rice when the rice was completely cooked, it was thought of as the sign that the process of liquor-making was done.

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A Study of Use of Sesame and Sesame Oil in Traditional Korean Cuisine (한국음식에서 참깨와 참기름의 전통적 이용)

  • Han Bok-Jin
    • Journal of the East Asian Society of Dietary Life
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    • v.15 no.2
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    • pp.137-151
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    • 2005
  • It is estimated that sesame spread to Korea about B.C.1000 years and people cultivated sesame and ate sesame-oil age of three-nations. In the Koryo dynasty, sesame was cultivated as the major crop and there were specialists for making sesame oil. The sesame oil was enough for the both upper and lower classes. In the Chosun dynasty, it was introduced widely the method of sesame and deul-sesame (Perilla japonica) cultivation, the way of keeping sesame oil, and how to make sesame oil. Also, there were several ways of making sesame oil; press oil from raw sesame, or from roasting, boiling, and steaming sesame and etc. Even though sesame-oil and sesames were consumed in large quantities to cook Chan (찬 side dishes) and Byung-gwa (병과 Korean traditional dessert), most of common people could not use freely because it was expensive. You-mil-gwa (유밀과) took always a major dishes in the ceremony or party of the royal classes to the ordinary classes in the Chosun dynasty. Sesames and Sesame-oil made a major role in adding flavor to Chan-mul and Coookies in the Korean traditional cuisine. Especially, sesame-oil was consumed a lot to cook You-mil-gwa, You-kwa (유과), You-jeon-byung (유전병 fried rice cake) and Yak-bab (약밥). Roasted sesame and black sesame were used to cook Da-sik (다식), Gang-jung, and rice cake. Sesame oil and sesame was the major part of vegetable dishes such as Na-mul and it was used to add flavor to steamed, roasted and, pan-fried dishes and to roast, fry, and stew food. Heuk-im-ja-jook(black sesame porridge) and Im-ja-su-soup(임자수탕).

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A Study of Using of Sesame and Sesame Oil in Traditional Korean Cuisine (한국음식에서 참깨와 참기름의 전통적 이용)

  • Han Bok-Jin
    • Proceedings of the EASDL Conference
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    • 2004.10a
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    • pp.145-174
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    • 2004
  • It is estimated that sesame spread to Korea about BC 1000 years and people cultivated sesame and ate sesame-oil e age of three-nations. In the Koryo dynasty, sesame was cultivated as the major crop and there were specialists for making sesame oil. The sesame oil was enough for the both upper and lower classes. In the Chosun dynasty, it was introduced widely the method of sesame and deul-sesame (Perilla japonica) cultivation, the way of keeping sesame oil, and how to make sesame oil. Also, there were several ways of making sesame oil; press oil from raw sesame, or from roasting, boiling, and steaming sesame and etc. Even though sesame-oil and sesames were consumed in large quantities to cook Chan(饌, side dishes) and Byung-gwa(餠菓, Korean traditional dessert), most of common people could not use freely because it was expensive. You-mil-gwa(油蜜菓) took always a major dishes in the ceremony or party of the royal classes to the ordinary classes in the Chosun dynasty. Sesames and Sesame-oil made a major role in adding flavor to Chan-mul and Coookies in the Korean traditional cuisine. Especially, sesame-oil was consumed a lot to cook You-mil-gwa, You-kwa(油菓), You-jeon-byung(油煎餠 fried rice cake) and Yak-bab(藥飯). Roasted sesame and black sesame were used to cook Da-sik(茶食), Gang-jung, and rice cake. Sesame oil and sesame was the major part of vegetable dishes such as Na-mul and it was used to add flavor to steamed, roasted and, pan-fried dishes and to roast, fry, and stew food. Heuk-im-ja-jook(black sesame porridge) and Im-ja-su-soup (荏子水湯).

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Prevalence and Related Factors for Clornorchiasis in a High Risk Population in the Yeongsan River Area (영산강 유역 간흡충 고위험군의 감염실태 및 관련요인에 관한 연구)

  • Jung, Hee-Young;Kim, Eun-Sug;Kim, Hae-Won;Kim, Mi-Li;Park, Eun-Sook;Jeong, In-Suk;Seo, Ok-Kyoung;Kim, Hyang-Ja;Hong, Yeong-Ok;Kim, Phil-Sook;Kim, Hyun-Ja
    • Journal of Korean Academy of Rural Health Nursing
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    • v.4 no.1
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    • pp.22-30
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    • 2009
  • Purpose: The purpose of this study was to explore the prevalence of Clornorchiasis and related factors, targeting inhabitants living in a 5 Km area of the Yeongsan River and to identify knowledge related to Clornorchiasis and intended behavioral changes related to risk of infection. Method: The data were collected from December 16, 2008 to January 10, 2009. A total of 553 questionnaires were distributed, 28 were deleted as answers were not complete, resulting in 525 copies being used for data analysis, which was done using frequency, percentage, $x^2$-test, and t-test with the SPSS 12.0 program. Results: Clornorchiasis was found in 25 persons of the 525 (4.8%). As for knowledge on Clornorchiasis, the Clornorchiasis group had a higher mean score of 10.08 $({\pm}4.96)$, of a possible 17, than the negative group score of 9.42 $({\pm}4.81)$, but, the difference was not statistically significant. The intended behavioral change related to risk of infection, according to presence of infection or not, was statistically significant. Conclusion: Effective management of Clornorchiasis demands management targeted at the inhabitants living in all of the risk areas without any distinction according to sex, areas, live food diet or not, nor liquor consumption or not.

Influences of the devastated forest lands on flood damages (Observed at Chonbo and the neighbouring Mt. Jook-yop area) (황폐임야(荒廢林野)가 수해참상(水害慘狀)에 미치는 영향(影響) (천보산(天寶山)과 인접(隣接) 죽엽산(竹葉山)을 중심(中心)으로))

  • Chung, In Koo
    • Journal of Korean Society of Forest Science
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    • v.5 no.1
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    • pp.4-9
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    • 1966
  • 1. On 13 September 1964 a storm raged for 3 hours and 20 minutes with pounding heavy rainfalls, and precipitation of 287.5 mm was recorded on that day. The numerous landslides were occured in the eroded forest land neighbouring Mt. Chunbo, while no landslides recorde at all on Mt. Jookyup within the premise of Kwangnung Experiment Station, the Forest Experiment Station. 2. Small-scalled Landslides were occured in 43 different places of watershed area (21.97 ha.) in which the survey had already been done, in and around Mt. Chunbo (378 m a.s.l.). The accumulated soil amount totaled $2,146,56m^3$ due to the above mentioned landslides, while soil accumulated from riverside erosion has reached to $24,168.79m^3$, consisting of soils, stones, and pebbles. However, no landslides were reported in the Mt. Jook yup area because of dense forest covers. The ratio of the eroded soil amount accumulated from the riversides to that of watershed area was 1 to 25. On the other hand, the loss and damage in the research area of Mt. Chonbo are as follows: 28 houses completly destroyed or missing 7 houses partially destroyed 51 men were dead 5 missing, and 57 wounded. It was a terrible human disaster However, no human casualties were recorded at all, 1 house-completly destroyed and missing, 2 houses-partially destroyed. Total:3 houses were destroyed or damaged, in The area of Mt. Jookyup 3. In the calculation of the quanty of accumulated soil, the or mula of "V=1/3h ($a+{\sqrt{ab}}+b$)" was used and it showed that 24, 168.79m of soil, sands, stones and pebbles carried away. 4. Average slope of the stream stood 15 at the time of accident and well found that there was a correlation between the 87% of cross-area sufferd valley erosion and the length of eroded valley, after a study on regression and correlation of the length and cross-area. In other works, the soil erosion was and severe as we approached to the down-stream, counting at a place of average ($15^{\circ}1^{\prime}$) and below. We might draw a correlation such as "Y=ax-b" in terms of the length and cross-area of the eroded valley. 5. Sites of char-coal pits were found in the upper part of the desert-like Mt. Chunbo and a professional opinion shows that the mountain was once covered by the oak three species. Furthermore, we found that the soil of both mountains have been kept the same soil system according to a research of the soil cross-area. In other words, we can draw out the fact that, originally, the forest type and soil type of both Mt. Chunbo (378m) and Mt. Jookyup (610m) have been and are the same. However, Mt. Chunbo has been much more devastated than Mt. Jookyup, and carried away its soil nutrition to the extent that the ratios of N. $P_2O_5K_2O$ and Humus C.E.C between these two mountains are 1:10;1:5 respectively. 6. Mt. Chunbo has been mostly eroded for the past 30 years, and it consists of gravels of 2mm or larger size in the upper part of the mountain, while in the lower foot part, the sandy loam was formulated due to the fact that the gluey soil has been carried and accumulated. On the hand, Mt. Jookyup has consitantly kept the all the same forest type and sandy loam of brown colour both in the upper and lower parts. 7. As for the capability of absorbing and saturating maximum humidity by the surface soil, the ratios of wet soil to dry soil are 42.8% in the hill side and lower part of the eroded Mt. Chunbo and 28.5% in the upper part. On the contrary, Mt. Jookyup on which the forest type has not been changed, shows that the ratio in 77.4% in the hill-side and 68.2% in the upper part, approximately twice as much humidity as Mt. Chunbo. This proves the fact that the forest lands with dense forest covers are much more capable of maintaining water by wood, vegitation, and an organic material. The strength of dreventing from carring away surface soil is great due to the vigorous network of the root systems. 8. As mentioned above, the devastated forest land cause not only much greater devastation, but also human loss and property damage. We must bear in mind that the eroded forest land has taken the valuable soil, which is the very existance of origin of both human being and all creatures. As for the prescription for preventing erosion of forest land, the trees for furtilization has to be planted in the hill,side with at least reasonable amount of aertilizer, in order to restore the strength of earth soil, while in the lower part, thorough erosion control and reforestation, and establishments along the riversides have to be made, so as to restore the forest type.

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