• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.1
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• pp.100-108
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• 2016

This study investigated the quality characteristics of factory-style ssamjang (FSS) and commercial handmade-style ssamjang (HSS) products. Moisture, crude protein, and crude fat contents were significantly higher in the HSS groups (49.37~62.12%, 9.39~13.46%, and 4.40~8.35%) than the FSS groups (41.94~45.83%, 7.50~9.09%, and 1.81~3.36%). Salt content was higher in the HSS groups (6.33~11.18%) than the FSS groups (6.10~7.57%). Moreover, the average salt content (7.51%) of the HSS groups and the FSS groups was lower than that of commercial ssamjang (8.73%). Hunter's color value was also significantly higher in the FSS groups. However, free sugar, organic acid, and free amino acids contents varied greatly between the FSS groups and the HSS groups, which was likely due to the different manufacturing method, ripening degree of doenjang and the main material used for ssamjang.

• Journal of the Korea Concrete Institute
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• v.18 no.3 s.93
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• pp.331-338
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• 2006

This paper presents the experimental results on volumetric changes in ordinary portland cement concrete made with various water-to-cement ratios(W/C's) ranging from 0.32 to 0.50 and cured in low different conditions. Curing regimes employed in this work were designed to exhibit autogenous and drying shrinkage as well as swelling of concrete. The concrete avoided any moist evaporation(Regime f showed only autogenous shrinkage and the lower the W/C, the feater the autogenous shrinkage. The concrete exposed to air drying conditions at $20{\pm}1^{\circ}C$ and $60{\pm}3%$ RH after 6-day water curing at $20{\pm}1^{\circ}C$(Regime II) swelled and then started to shrink. The maximum swelling value of concrete developed in water curing was between 15 and $40{\pm}10^{-6}$, and the greatest total shrinkage(autogenous+drying shrinkage) was obtained for the mixture made with W/C of 0.32. The concrete let to air drying conditions(Regime III) showed greater total shrinkage compared to the concrete cured in Regime II. The concrete exposed to air drying condition after 6-day sealed curing(Regime IV) exhibited slightly smaller total shrinkage than that of the concrete cured in Regime III. Net drying shrinkage that can be derived from the results of Regime I, III, and IV increased as the W/C increased despite of similar total shrinkage. This result indicated that drying shrinkage governs total shrinkage of high-W/C concretes. In other words, a portion of autogenous shrinkage in total shrinkage increased in low-W/C concretes. Therefore, it should be controlled in terms of cracking potential. Finally, total shrinkage of high-strength and high-performance concrete made with low W/C can be effectively reduced by appropriate early moisture curing.

• Journal of the Korean earth science society
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• v.26 no.1
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• pp.93-105
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• 2005

Climatological characteristics in the variation of soil temperatures in Korea were investigated using Korea Meterological Administration's observation data. And the impacts of soil moisture on the variation of soil temperature were examined using observed precipitation data. The climatological averages of soil temperatures are ranged from 14.4 to $15.0^{\circ}C$ regardless of depths. And they showed an latitudinal gradient with a warm temperature at the southern region and 'U' shape as in the air temperature with a high value along the coastal region. The relatively higher heat capacity and low conductivity of soil compared to those of the air resulted in the significant delay of the maximum and minimum date with depth. As a results, soil acts as a heat source during winter while a heat sink during summer. Global warming and urban heat island have increased the soil temperatures with an average rate $0.3\~0.5^{\circ}C/10-year$ as in the air temperature during last 30 years $(1973\~2002)$. However, the warming rate is maximized during spring contrary to the winter in the air temperature. The temporal variation of soil temperatures is strongly affected by that of soil moisture through an modification of the heat capacity and heat convection. In general, the increased soil moisture clearly decreased the temporal variations and increased the deep layer soil temperatures during cold season.

• Korean journal of food and cookery science
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• v.25 no.5
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• pp.521-530
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• 2009

Perilla leaves powder was added to cookies to determine a practical use for the herb, which has been shown to have medical benefits and functionality. We examined the antioxidant activity and quality characteristics of cookies prepared with different amounts (as ratios of 0.5%, 1%, 3%, 5% to the total materials) of perilla leaves powder. The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenolic compound content in perilla leaves powder and cookies. The quality characteristics of the perilla leaves cookie were estimated in terms of the bulk density, pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations. While the bulk density and pH of the dough as well as total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased, the spread factor, loss rate, leavening rate and L value of the cookies decreased with increasing perilla leaves powder content(p<.05). The consumer acceptability scores for the $1{\sim}3%$ perilla leaves cookie groups ranked significantly(p<.05) higher than those of the other groups in appearance, taste, flavor, texture, and overall preference. This study suggests that perilla leaves powder is a good ingredient to increase the consumer acceptability and the functionality of cookies.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.919-929
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• 2007

In this study, we applied a steam treatment to black sesame to determine the optimum treatment conditions, and also examined the antioxidant effects and quality characteristics. For black sesame gruels, roasting can be used in a variety of ways in cooking to enhance functionality and preference. We found that the solid content increased with the addition of 70% steamed black sesame in the glutinous rice-black sesame gruel samples, and for glutinous black rice-black sesame gruels, solid content was highest with the addition of 50% steamed black sesame. For the chromaticity, the L-value decreased as the addition of steamed black sesame increased in all the black sesame gruels made with the steamed black sesame. With regard to texture, the cohesiveness, springiness, gumminess, chewiness, and adhesiveness of the gruels made with steamed black sesame were highest when 60% steamed black sesame was added. The results of the sensory test showed that overall preference was highest for the glutinous rice-black sesame gruel made with 60% steamed black sesame, while the glutinous brown rice-black sesame gruels were preferred with 60% and 70% additions, and the glutinous black rice-black sesame gruel was deemed best with 60% steamed black sesame. The most appropriate ratios of steamed black sesame in the black sesame gruels, with regard to overall quality, are as follows: 60% steamed black sesame for the glutinous rice-black sesame gruel, 60% and 70% steamed black sesame for the glutinous brown rice-black sesame gruel, and 60% steamed black sesame for the glutinous black rice-black sesame gruel.

• Childhood Kidney Diseases
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• v.2 no.2
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• pp.104-109
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• 1998

Purpose : The proliferative nuclear antigen Ki-67, present in all cell cycle phases except G0, is a useful marker for the detection of proliferative cells in vivo. MIB I has been found to recognize an antigen in formalin-fixed and wax-embedded material. The aim of this study was to assess the efficacy of MIB-1 expression as a marker of representing the status of mesangial cell proliferation in renal tissues. Methods : Immunohistochemical staining for Ki-67 Ag using monoclonal antibody MIB-1 (Immunotech,505) were performed in 41 renal tissuses which were obtained by percutaneous renal biopsy done between January 1994 and December 1996. Results : In both glomeruli and renal tubules, MIB-1 expression was observed only in 2 of 18 ($11.1\%$) cases of IgA nephropathy, in 2 of the 4 ($50\%$) cases of mebranoproliferative glomerulonephritis, in 4 of the 5 ($80\%$) cases of poststreptococcal glomerulonephritis. But MIB-1 expression was not detected in all cases of minimal lesion and membranous nephropathy. Renal tubules In another 7 cases of IgA nephropathy were MIB-1 positive. Conclusion : MIB-1 expression in renal tissues may relate to the cell proliferation in glomeruli and renal tubules. But the efficacy of MIB-1 expression as a marker of mesangial cell proliferation may reveal a limited value because of it's lower positive rate in IgA nephropathy.

• Pediatric Infection and Vaccine
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• v.5 no.2
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• pp.245-257
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• 1998

Purpose : Although hepatitis B vaccine has been available to general population in Korea since 1983, it was difficult to compare various types of hepatitis B virus(HBV) vaccines primarily due to the differences in vaccination schedule, dosage, test methods and seropositive antibody level. In this study we reviewed the results of previous studies published in Korea, which include antibody positive rates and antibody titers of various vaccines, and examined the immunogenicity of these HBV vaccines. Methods : Studies published in medical journals, university journals concerning antibody positive rates following hepatitis B vaccination were reviewed. Inclusion criteria were those studies in which seroprotective antibody rate of 10mIU/mL or the sample ratio unit of 10 RU were used as the cut-off value and in which the test methods were RIA or ELISA. Exclusion criteria were; 1) unclear or inconsistent vaccine dosage, 2) no record of antibody titers or seroconversion rate, 3) no defined antibody rate or ratio for positive rating and 4) the vaccination schedule other than 0-1-2 months or 0-1-6 months. Results : 23 out of 52 studies were subjected for the review for seroconversion rates. 1) As for the immunogenicity in each age group, the seroconversion rates of Hepaccine(Cheil Jedang) were 85.1% in infants, 83.3% in children and 62.7% in adults, indicating higher rates in infants and children compared to adults(P<0.01). The seroconversion rates of Hepavax(Korea Green Cross) were 84.7%, 81.1% and 90.8%, indicating higher rates in infants and adults compared to children(P<0.01). 2) The seroconversion rate of Hepavax was 85.6% with 0-1-6 mo. schedule, 78.5% with 0-1-2 mo. schedule with a statistically significant difference(P<0.01). 4) There was no difference of seroconversion rates between the two doses of Hepavax, $5{\mu}g$ and $10{\mu}g$ in infants and children. 5) In adults the seroconversion rates were 62.7% with Hepaccine, 90.8% with Hepavax, and 94.8% with Engerix-B(SmithKline Beecham). Conclusion : In Korea, the incidence of chronic hepatitis B is high and changing the schedule in vaccination cannot contribute to the increase of the serocoversion rate. And in order to maximize immunogenicity, more effective vaccines as well as more proper vaccination methods should be used.

• 한국벤처창업학회:학술대회논문집
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• 2007.04a
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• pp.405-433
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• 2007

This study is conducted to examine how purchase behaviors of consumers have affected by the promotion of coupons in internet shopping mall. This study was conducted with the purpose of identifying the differences in purchase behavior based on consumer' s perception and experience of internet shopping mall coupons, and based on consumers' perception of cost and value of coupons, using a theoretic framework presented in previously conducted studies. The results of this study can be summarized as follows. First, based on the perception of coupons, there were significant differences in intent to use and intent to re-use at the time when coupons are offered, and at the time when coupons are offered, no significant differences were found between the level of interest and the importance of coupon at the time of visiting the shopping mall; however, significant differences were found in the overall purchase behavior based on perception of coupons. Second, when overall differences m purchase behavior based on experience in coupon use was observed, having experience in using coupons showed a higher average than did having no experience in using coupons, showing a significant difference. It was found that compared to those without experience in using coupons, those with experience with coupons had higher intent to use at the time when coupon is offered, intent to re-use at the time when coupon is offered, and higher level of purchase behavior in the importance of coupons at the time of visiting the shopping mall. Third, when relationship between purchase behaviors, cost of coupon, and perception of convenience was observed, a clear static relationship was found. This suggests that as the cost and perception of convenience of coupon increases, purchase behavior also increases. Such result suggests that there is a difference in purchase behavior based on experience in coupon use. When relationship of purchase behavior by variables of cost of coupon and perception of convenience is observed, it has a positive relationship with the perception that the use of coupon includes saving money, financial help, enjoyment of use, habitual use, has a short effective date, and has a negative relationship with the perception that it saves little money and is a waste of time. Therefore, it can be seen that purchase behavior has the highest relationship with enjoyment of coupon use and habitual coupon use. Such results suggest that purchase behavior will be significantly influenced based on cost of coupon and perception of convenience.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.2
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• pp.243-249
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• 2014

Cheonggukjang was manufactured using three different kinds of soybeans, after which changes in the content of phytoalexins such as trans-resveratrol (3,5,4'-trihydroxy-trans-stilbene) were measured. Along with phytoalexins, changes in the content of functional oligosaccharides such as stachyose and raffinose were also measured, and the corresponding antioxidant activities were studied. The content of trans-resveratrol was found to be higher in fermented beans than in raw beans. Generally, the content was higher as the fermentation period increased. After 48 hours of fermentation, the contents of trans-resveratrol were $50.06{\pm}0.82$, $39.04{\pm}0.49$, and $34.00{\pm}0.54{\mu}g/g$ (Nulchan, Daewon, and Taekwang), respectively, which is 4 times higher than the contents of raw beans. The contents of stachyose were $10.84{\pm}0.42{\sim}13.05{\pm}0.13mg/g$ in raw beans, $11.37{\pm}0.03{\sim}12.05{\pm}0.52mg/g$ immediately after boiling, and $0.16{\pm}0.01{\sim}0.33{\pm}0.02mg/g$ after 12 hours of fermentation, which is a 97% decrease from those of raw beans. After 24 hours of fermentation, no amount of stachyose was detected. The contents of raffinose were the lowest in raw beans at $2.66{\pm}0.09{\sim}3.54{\pm}0.05mg/g$, but they increased 3~4 times between boiling and 24 hours of fermentation to $10.61{\pm}0.16{\sim}12.66{\pm}0.17mg/g$. However, raffinose content tended to decrease to $8.28{\pm}0.17{\sim}11.83{\pm}0.44mg/g$ after 48 hours of fermentation. From FRAP, DPPH, and ABTS assays, antioxidant activities according to fermentation period of Cheonggukjang were rather low in boiled soybeans compare to raw soybeans. However, the activities were higher as the fermentation period increased. The antioxidant activity of trans-resveratrol showed an $RC_{50}$ value of $4.71{\pm}0.36{\sim}8.46{\pm}0.05{\mu}g/mL$ from the DPPH, ABTS, and FRAP assays. This could be partly due to the significant increase in trans-resveratrol according to fermentation periods. However, changes in functional oligosaccharides (stachyose and raffinose) during fermentation appear to not be related to the antioxidant effects of Cheonggukjang.

• Journal of the Korean Institute of Landscape Architecture
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• v.38 no.4
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• pp.25-34
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• 2010

This study was conducted to develop evaluation indicators to improve athletic performance and operational management of golf courses and the results of the research are as follows. Through theoretical research and a preliminary professional survey, 15 on-going evaluations of golf course composition and operational management and 55 sub-evaluation indices were rejected while 10 on-going evaluations and 52 sub-evaluation indicators were reconfigured as final for environmental-friendliness, level of member services, level of human service of game personnel, difficulties of course, management level of the course, fairness of operational management, accessibility and location characteristic, traditions and ambiance of the golf club, quality of course, and course layout. When analyzing the important decision factors in golf course user preference evaluation indicators, the following contributed in the order of higher to lower contributions: the management level of the course, excellence of the course, level of human services for personnel, course layout and environmental-friendliness. When identifying the path coefficient of golf course evaluation indicators, the curvature of a hole and the length of the course had a causal effect on the 'course layout' section. Tournament facilities and various shot values had a causal relationship with 'excellence of the course', in the order of higher to lower, and convenience of waiting and fair allocation of reservations for 'fairness of operational management'. The history of the golf course and its environmental characteristics, history and culture of the region have relatively higher causal effects on 'traditions of the golf club' and geographical conditions on 'accessibility and location characteristics', pesticide and fertilizer usage and water pollution on 'environmental-friendliness', and member benefit and kindness of employees on 'level of member services'. The kindness and expertise of the game personnel had a relatively higher causal effect on the 'level of human services of game personnel', the location of tenning area, and location of OB and hazards on 'difficulties of course', and rough conditions and obstacles management on 'management level of the course'. There is a need to complete a systematic evaluation index system for golf course user preferences through future studies for a more detailed assessment, as well as a process to verify these evaluation indicators by application to domestic and international golf courses.