• Journal of the Korean Society of Food Culture
• /
• v.16 no.4
• /
• pp.269-275
• /
• 2001

The present research was designed to collect recipe of set up a standard recipe and analyze the nutrients of broiled black goat meat (a kind of native local foods in Busan and south province). The results of the study are summarized as follows. The recipe for goat(lamb) meat was recorded in Sanlimkyounggae and Jungbosanlimkyounggae between 1715 and 1827. The goat meat was explained as food for health, rejuvenation and recuperation Since late 1800, it has been utilized for such use. The flavor of broiled black goat meat is influenced by seasonings, fruit juice, heating treatment and cooker. And it also could be affected by the method of slaughter and the sex of the goat. There are lot of element in seasoning. Red pepper paste, garlic and ginger holdback the bad smell and make the taste better. Onion help to retain the water and improve the flavor. Starch syrup, sugar and sesame oil make the meat smoother, glossier and more tasty. The meat is usually roasted on grill over charcoal. It helps to remove or suppress the bad smell and make the taste better. Softness and scent of the meat depend largely on the way to butcher. Female goat meat tastes smoother and smells better. Fruit juice also improve the softness of the meat. Energy per 100g of the 'broiled black goat meat' is 170kcal. There are protein (23g), fat(2.4g), Ca(159mg), Fe(1.1mg) and so on. Amino acid is mainly comprised of essential amino acid such as cystine, lysine, leucine, and arginine. Fatty acid consists primarily of unsaturated fatty acid like oleic acid, linoleic acid.

• Journal of Animal Environmental Science
• /
• v.3 no.2
• /
• pp.77-85
• /
• 1997

Recently, local swine producers are rapidly adopting the indoor production system which developed in foreign countries. However, this imported system is reported as not functioning properly because of different climate conditions. The objective of this project was to investigate the environment characteristics of a windowless delivery swine building. The parameters studied were the heating and cooling loads, the daily changes of indoor temperature and relative humidity, the horizontal and the vertical distributions of indoor temperature, and the effect of mist cooling on indoor temperature. From this study, the following are founded : 1. The maximum cooling and heating loads were - 317.0kcal/㎡$.$h and 336.5kal/㎡$.$h in summer and in winter. The large loads seems to be on account of inappropriate operations of ventilating fans. 2. The daily variations of relative humidity in indoor were smaller than those in outside. Those values both in summer and in winter as relative humidities in door was lower than optimum for growing pigs, the additional humidifier might be helpful to increase the relative humidity in indoor. 3. The horizontal distribution of the indoor temperature was found to be uniform in the variation range of 1$^{\circ}C$. 4. The vertical distribution of the indoor temperature was not found to be uniform; the temperature of upper part was higher than that of slot part. 5. Average values of indoor temperature became lower by 3$^{\circ}C$ by mist cooling. But the variation of temperature was found to be larger; The middle part of the room was cooled down, but the corner part of the room was not affected by misting due to uneven nozzle configuration.

• Proceedings of the KAIS Fall Conference
• /
• 2011.05a
• /
• pp.122-125
• /
• 2011

본 연구에서는 기존 교육시설에 설치된 알루미늄 합금 창의 2차원 정상상태 전열해석을 통한 열성능 평가를 수행하였다. 교육시설의 주요 창호재료로 적용된 알루미늄은 열전도율이 $175 \;Kcal/m^2h^{\circ}C$ 정도로 플라스틱 소재와 비교하여 매우 불리하여 기존 시설에 설치된 알루미늄 창호는 열손실의 주요인으로 지적되고 있다. 본 연구에서는 이러한 점에 착안하여 충남 서산지방에 위치한 대학건물의 알루미늄 합금 창호의 열성능 평가에 관한 연구를 수행하여 다음과 같은 해석 결과를 도출하였다. (1) 2차원 정상상태 전열해석을 위한 경계조건은 국토해양부고시 건축물의 에너지절약설계기준의 [별표 6] 중부지방 냉난방장치의 용량계산을 위한 설계 외기온 기준과 [별표 7]의 실내온도 기준을 적용하여 여름철 실내 $27^{\circ}C$, 실외 $31.3^{\circ}C$, 겨울철 실내 $21.0^{\circ}C$, 실외 $-9.6^{\circ}C$ 로 설정하고 해석한 결과 열관류율은 알루미늄 합금 창호는 $U=9.631 \;W/m^2K$, 복층유리 $U= 2.382 \;W/m^2K$로 여름철과 겨울철 동일한 해석결과치가 산출되었다. (2) 산출된 열관류율 해석결과를 건축물의 에너지절약설계기준 [별표 3] 열교차단재가 적용되지 않은 금속제 창의 단열성능 중 일반복층창 성능기준인 $4.0 \;W/m^2K$와 비교할 때, 알루미늄 창틀을 통하여 225%의 열량이 손실됨을 보여 주고 있다.

• Proceedings of the KAIS Fall Conference
• /
• 2009.05a
• /
• pp.123-127
• /
• 2009

본 논문은 국내 일부지역 주민의 건강행태가 위암발생에 영향을 미치는 요인들을 규명하기 위해 시행하였다. 이를 위해 서울에 소재한 한 종합병원에 위암관련 검진을 받기 위해 내원한 환자로 조직병리검사상 위암으로 확진받은 91명을 환자군으로 선정하였다. 대조군도 환자군과 동일한 기간, 동일한 병원 내과에 내원하여 동일한 방법으로 검진한 결과 위암에 속하지 않는 것으로 진단된 환자군과 연령, 성별에 대해 짝짓기하여 선정된 91명이었다. 자료수집은 2008년 12월 20일부터 2009년 1월 30일까지 설문과 면접조사의 방법을 병행하여 진행하였다. 연구결과 첫째, 취미활동량은 취미활동을 전혀 하지 않는 군에 비해 일일 평균 300kcal 미만 또는 그 이상의 열량을 소모하는 군에서 교차비가 각각 0.27과 0.33으로 위암발생 위험을 유의하게 감소시켰다(P<0.05). 둘째, 음주경험이 없는 군에 비해 있는 군(OR=1.85, 95% Cl=1.02-3.36), 총 음주기간이 30년 이상인 경우(OR=5.91, 95% Cl=1.78-19.95)에서 유의하게 높았다. 셋째, 탄음식을 주 3회 이상 섭취할 경우(OR=4.85 95% Cl=1.61-9.84), 짠음식의 섭취빈도가 주 3회 이상인 경우(OR=1.49 95% Cl=0.26-0.91) 위암발생과 유의하게 관련되었다. 넷째, 다중 로지스틱 회귀분석결과 위암발생에 영향을 미치는 요인은 월평균소득, 10년 전 BMI, 취미활동량, 알코올 섭취량, 탄류 및 짠류 섭취였다. 이러한 연구결과를 토대로 적당한 취미활동이 육체적 활동량의 증가뿐만 아니라 건강행동변화를 유도하여 결과적으로 위암예방 효과를 높일 수 있을 것이라 본다.

• Journal of the Korean Society for Marine Environment & Energy
• /
• v.13 no.3
• /
• pp.181-186
• /
• 2010

Characteristics of household wastes production from fishing village in small island was investigated. Investigation was conducted in August and December to represent seasonal characteristics of summer and winter, respectively. Amount of household wastes production was 0.65 kg/capita·day and this is relatively low value compared with nationwide average. Food wastes, papers, vinyl and plastics are major part of combustible portion in household wastes. Composting is inappropriate method as a final disposal method in terms of C/N ratio calculated from elemental analysis. It is recommended that incineration can be appropriate way as a final disposal method of household wastes because low heating value of household wastes is equivalent to that of crude oil. The fraction of food wastes in household is considerably higher than the values obtained from other residential areas in nationwide. Thus, it is evaluated that household composting devices and vermicomposting facilities are necessary to reduce the amount of food wastes. It also can be evaluated that incineration is optimal method as disposal method of household wastes from fishing village except food wastes.

• Korean Journal of Community Nutrition
• /
• v.20 no.2
• /
• pp.87-95
• /
• 2015

Objectives: Maintaining a balanced diet and thus health is crucial for adolescents, and the first step for balanced diet practice is meal planning. Adolescents, however, find it difficult to plan their meals. This study thus was set out to design an easier way of planning meals for adolescent girls. Methods: A dish-based target pattern for adolescent girls was tabulated, and validity of this was examined. Meal plan applying a dish-based target pattern was prepared by 150 female middle school students, and nutritional adequacies of those meal plans were examined. Validity and adequacy were tested by energy content, energy contribution ratio, nutrient adequacy ratio (NAR), probability of nutrient inadequacy, index of nutritional quality (INQ) calculation. Results: A dish-based target pattern with 11 dish groups was validated for nutritional adequacy. Though the NAR of calcium was 0.96, the INQ of calcium was 1.00. The average energy supply from the meal plans was 2,379 kcal, higher than the estimated energy requirement of a female middle school student, but the energy contribution ratio of carbohydrates, proteins, and fats were all adequate according to the acceptable macronutrient distribution range (AMDR). NAR of all nutrients examined were 1.0, except for calcium. The NAR and INQ of calcium were 0.87 and 0.75, respectively, and the meal plans at risk for calcium inadequacy was 19.30%. Conclusions: A dish-based target pattern proposed for adolescent girls was valid, but the meal plan prepared by female middle school students using this approach was high in energy and low in calcium supply. To cut down the energy supply from the meal plan, it is necessary to recommend dishes low in fat and use low fat cooking methods. To increase the calcium supply, it is important to recommend seaweed and legume group dishes with higher Ca INQ food items.

• Transactions of the Korean Society of Automotive Engineers
• /
• v.13 no.2
• /
• pp.135-141
• /
• 2005

Nitric oxide(NO) reduction by methanol was investigated over $La_2O_3$ catalysts in the presence and absence of oxygen. In the absence of $O_2$, $CH_3OH$ reduced NO to both $N_2$ and $N_2O$, with selectivity to $N_2$ formation decreasing from 81-88% at 623K to 47-71% at 723 K. With 1.2% $O_2$ in the feed, the rates were 4-8 times higher, but the selectivity to $N_2$ dropped from 50% at 623 K to 9% at 723 K. The specific activities with $La_2O_3$ for this reaction were higher than those for other reductants; for example, at 773 K with hydrogen a specific activity of $34\;{\mu}mol\;NO/sec{\cdot}m^2$ was obtained whereas that for methanol was $638\;{\mu}mol\;NO/sec{\cdot}m^2$. The Arrhenius plots were linear under differential reaction conditions, and the apparant activation energy was consistantly near 15 kcal/mol with $CH_3OH$. Linear partial pressure dependencies based on a power rate law were obtained and showed a near-zero order in $CH_3OH$ and a near-first order in $H_2$.

• Science of Emotion and Sensibility
• /
• v.8 no.1
• /
• pp.37-45
• /
• 2005

This paper reports the remedial effect measurement of an obesity remedy machine for home use which has been developed by H Co. and the authors. It is expected that the machine enhances it's remedial effect and usability by utilizing medium frequency and thermotherapy belt etc. In order to measure it's remedial effect, a clinical experiment, which participates eight young female subjects, has been conducted for one month. The experiment includes the measurements on the changes of Gas-Exchange Responses of subjects through Cardio-Pulmonary Exercise Testing. The experimental results show that the obesity remedy machine helps the subjects to reduce their weights, fat rates, and $VCO_2s$. Thus, it turns out that the machine can be a good candidate for medical treatment on the obesity.

• Korean Journal of Food Science and Technology
• /
• v.16 no.1
• /
• pp.11-16
• /
• 1984

Rheological properties of waxy and non-waxy rice starch solutions were evaluated with a narrow gap rotational and Cannon Fenske viscometers. The gelatinized rice starch solutions containing 0.2-1.0% starch displayed pseudoplastic flow behavior. At higher starch level, degree of pseudoplasticity of waxy rice starch solutions increased, while that of non-waxy rice did not changed apparently. The consistency coefficient (K) of non-waxy rice starch solutions increased with increasing gelatinization temperature, but waxy rice starch solutions remained constant, and in alkaline aqueous solutions both of them showed increasing K values. The value of K increased exponentially with an increase in concentration. The effect of the temperature on the viscosity of the solutions followed Arrhenius' type equation, and the activation energies were in the range of 3.675-3.775 kcal/g-mol that were near to that of pure water. The changes of reduced viscosity with concentration were followed Huggin's equation and the values of intrinsic viscosity and interaction coefficient were 0.78-1.59 dl/g and 0.67-2.75, respectively.

• Korean Journal of Food Science and Technology
• /
• v.18 no.1
• /
• pp.61-65
• /
• 1986

This study was performed to examine the drying characteristics of apples at various drying conditions. Air velocity has no effect on the drying rate except the constant rate period. In this experiment the diffusion coefficients of moisture in the apple tissue were in the range of $1.1470-2.2148{\times}10cm^2/sec$. As a result of balance of heat and mass transfer during the falling rate period. an empirical equation based on Fick's law was obtained as follows; $log{\Delta}t\;=\;log\;t_o\;-\;D{\frac{{\pi}^2{\theta}}{4d.}}$ This equation can be used to calculate the temperature of apples during the falling rate period, provided the diffusion coefficients of apple are known. The experimental values of the internal moisture distribution during apple dehydration were nearly in accord with the theoretical values.