• Culinary science and hospitality research
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• v.22 no.1
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• pp.19-31
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• 2016

In this study, the SCAMPER method which is a creative thinking method is applied in the food and beverage class of a specialized high school NCS study module to enhance creative thinking and investigate the influence on learning motivation of students. For verification, 10 sessions of 50 minutes classes were performed on 1, 2 grade students in H high school located in Gyeonggi-do Yangju City from August to November 2015 subject to 54 subjects in the experiment group and 54 subject in the control group. To look into the influence of the NCS food and beverage practice class using the SCAMPER method on learning motivation, pre post survey investigation was conducted on the students for measurements through surveys to deduct conclusions. As a result, it was verified that the NCS food and beverage practice class using the SCAMPER method had positive influence on the learning motivation of specialized high school students and positive change was also found in the awareness of SCAMPER method using classes and creative activities in the students. In this study, the influence of the NCS food and beverage practice class using the SCAMPER method on learning motivation subject to specialized high school students is investigated to have meaning as data to expand the research range of NCS food and beverage practice education.

• Journal of Oriental Neuropsychiatry
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• v.3 no.1
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• pp.46-55
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• 1992

This clinical study aims to find out the effect of the fingertip's temperature and beverage-taking on the personality test by MMPI (Minnesota Multiphasic Personality Inventory). This is based on the sample survey on the 5 groups ; two or more-veined-handed group (15 persons), one-veined-handed group (22 persons), non-veined-hanede group(13 persons), beverage-taking group (41 persons) and beverage-non-taking group (14 persons). The result was obtained as follows ; 1. In the comparative examination on the two or mire-veined-haned group and the non-veined-handed group, there was significant difference of the temperature between the scale D and the scales of Mf, Pa, Pt, and Sc. 2. For the scales of Hs, D, Hy and the scales of Pd, Pa, Pt, Sc, the one-veined-handed group showed higher T-scores and lower fingertip's temperature than the non-veined-handed group without singnificant difference between them. 3. For the scales of D, Hy and the scales of Pd, Pa, Pt, Sc, the beverage-taking group showed higher T-scores and lower fingertip's temperature than the beverage-non-taking group without significant difference between them. As a result, I could find that low temperature on the fingertip, protruded vein on three knuckles(三關) of the finger and beverage-taking would cause the blood-extravasation(血瘀) and the lack of the transports in the spleen(脾不運化) and have an influence on Neurosis and Psychosis.

• KSBB Journal
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• v.26 no.5
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• pp.417-421
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• 2011

Because beverage waste contains a lot of sugar, it can be used as a valuable resource for energy. But beverage waste is discharged through the water treatment. To prevent the waste of the energy resource, we produced bioethanol by using beverage waste in this study. In order to produce bioethanol, we added distillers stillage and NaOH for fermentation condition (nutrients and pH adjustment). As a results, ethanol concentration was 5.92 vol%. In contrast, ethanol concentration of blank (not added nutrients) was low and fermentation rate was very slow. Because components of the distillers stillage help the yeast growth, fermentation yield and rate was improved. Finally, we operated distillation and dehydration process by using fermented mash and produced fuel bioethanol (more than 99.5 wt%). We think that this results may provide useful information with application of commercial ethanol production using beverage waste.

• Journal of the Korean Dietetic Association
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• v.5 no.1
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• pp.21-28
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• 1999

This study was conducted to investigate beverage consumptions in relation to food intakes of Korean young people. One hundred thirty five college students(61 males and 74 females) living in Taegu, Kyung-buk and Taejon answered to questionnaires and recorded three day food intakes between May 20 and June 5, 1997. The preferred beverages were fruit juice, carbonated drink, dairy drink, sport beverage for male students, and fruit juice, dairy drink, sport beverage and carbonated drink for female students. Beverage taken most frequently was coffee for both. Frequent consumption of orange juice was associated with consumption of vegetables, meats, and fats and oils used for frying, and light cola seemed to be consumed with greasy dishes. Beverage consumption contributed to intakes of calcium and vitamin $B_2$more than other nutrients. 4.6% of total energy intake, 15.5% of calcium intake, 11.4% of vitamin $B_2$ provided from beverages in female. Contributions of beverages to nutrient intakes were higher in female than in male students. Calcium intake was the lowest among nutrients for males, and intakes of iron and vitamin A were the lowest for females as compared to the recommended dietary allowances. Therefore it is necessary to guide college students to choose beverages for balanced intakes of necessary nutrients.

• Mycobiology
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• v.42 no.4
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• pp.361-367
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• 2014

Makgeolli, also known as Takju, is a non-filtered traditional Korean alcoholic beverage that contains various floating matter, including yeast cells, which contributes to its high physiological functionality. In the present study, we assessed the levels of ${\beta}$-glucan and glutathione in various yeast strains isolated from traditional Korean Nuruk and selected a ${\beta}$-glucan- and glutathione-rich yeast strain to add value to Makgeolli by enhancing its physiological functionality through increased levels of these compounds. Yeast ${\beta}$-glucan levels ranged from 6.26% to 32.69% (dry basis) and were strongly species-dependent. Dried Saccharomyces cerevisiae isolated from Nuruk contained $25.53{\mu}g/mg$ glutathione, $0.70{\mu}g/mg$ oxidized glutathione, and $11.69{\mu}g/g$ and $47.85{\mu}g/g$ spermidine and L-ornithine monohydrochloride, respectively. To produce functional Makgeolli, a ${\beta}$-glucan- and glutathione-rich yeast strain was selected in a screening analysis. Makgeolli fermented with the selected yeast strain contained higher ${\beta}$-glucan and glutathione levels than commercial Makgeolli. Using the selected yeast strain to produce Makgeolli with high ${\beta}$-glucan and glutathione content may enable the production of functional Makgeolli.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.7
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• pp.87-105
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• 1997

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.7
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• pp.165-180
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• 1997

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.11
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• pp.63-88
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• 2000

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.11
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• pp.89-105
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• 2000

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.11
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• pp.13-27
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• 2000