• Proceedings of the Korea Institute of Convergence Signal Processing
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• 2001.06a
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• pp.53-56
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• 2001

웹은 인터넷을 기반으로 하여 시간 장소에 구애됨이 없이 연결할 수 있어서 학생들이나 교수는 원하는 정보 서비스를 손쉽게 이용할 수 있다. 본 연구에서는 이러한 점들을 고려하여 웹상에서 학생들은 리포트제출, 시험보기, 성적조회, 출석점검을 할 수 있으며, 교수들도 종래에 사용하였던 시험출제, 출석부와 학생관리를 웹을 통해 이루어질 수 있도록 PHF와 오라클을 이용한 웹기반 학생관리시스템을 개발하였다.

• The Transactions of the Korea Information Processing Society
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• v.6 no.3
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• pp.792-803
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• 1999

Most data parallel language compilers are source-to-source translators. Most Compilers of HPF which is recognized as a standard data parallel language convert a parallel program in PHF in a Fortran 77 program inserted message passing primitives. By the way, they currently generate significant amount of ineffective codes in the course of the conversion. Especially, FORALL construct is converted into several DO loops, so loop overhead of these codes is very increased. In this paper, we define and use relation distance vector to keep necessary informations. Then we evaluate and analyze execution time for the codes converted by our method and by PARADIGM method for various array sizes.

• Journal of Nutrition and Health
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• v.38 no.1
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• pp.3-10
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• 2005

The study analyzed the lipid patterns and fatty acid compositions of serum and liver tissues in groups of Sparague-Dawley rats. Some of the groups were fed with an basal diet, which contained com oil (C), grape seed oil (GSO), or perilla oil (P), and the others were fed with a high fat diet, which had cholesterol (1%) and lard (10%) mixed with corn oil (CHF), grape seed oil (GSHF), or perilla oil (PHF). The amount of dietary intake was higher for the basal diet groups than the high fat diet groups. And diet efficiency was significantly low in the group of rats fed with the basal diet mixed with perilla oil. From the analysis of the serum lipid patterns, a significant decrease in total lipid concentration was observed in the group of rats fed on the basal diet mixed with perilla oil and the high fat diet group. The levels of triglyceride and phospholipid were significantly low in the basal diet group when perilla oil or grape seed oil was involved. The ordinary diet groups showed significantly higher in HDL-C than the high fat diet groups. There was no significant difference among the basal diet groups, whether the diet was mixed with grape seed oil, perilla oil, or com oil. However, a significant increase in HDL-C was observed in the group of rats fed with the high fat diet containing perilla oil. For LDL-C, there was a significant difference between the high fat diet groups and the basal diet groups. LDL-C was especially low in the group of rats fed with the high fat diet to which perilla oil was added, and the grape seed-added high fat diet group showed a decreasing tendency in LDL-C. The content of total fat, total cholesterol, and triglyceride was the lowest in the group of rats fed with the perilla oil-containing basal diet, and this group was followed in order by the grape seed oil-containing diet group and com oil-containing diet group. In the analysis of the fatty-acid composition in liver tissue, the high fat diet groups showed an increase in saturated fatty acids and polyunsaturated fatty acids, but a decrease in mono unsaturated fatty acids when compared to the basal diet groups. The composition ratio of fatty acids varied according to which type of oil the diet contains. Our finding suggest that grape seed oil was an apparent diet effect on the fatty-acid composition.

• The Korean Journal of Food And Nutrition
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• v.27 no.3
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• pp.447-457
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• 2014

A research was conducted on Seoul regional elementary, middle, and high school nutritionists to study about their perception of HACCP control standards & performance conditions and sanitation & safety inspection, to seek for more efficient methods of school meals' sanitation system settlement. All surveys were distributed and collected via email. A total of 305 survey papers were collected, and out of these, 300 school results were analyzed. As for CCP 1 performance conditions, 43.3% of the nutritionist put emphasis on temperature control for cooking duration and 71.0% said that they manage both temperature and PHF food control. In CCP 2 stage, 65.8% of the nutritionists maintained the food's temperature, and 56.7% documented the recordings after cooking. A total of 79.3% of the schools scored above 90 points on school meal sanitation & safety inspection, 3.72 points on necessity for revisions, 3.38 points on objectivity, and 3.34 points on reliability. As for these results, a clear CCP control criteria as well as training must be set. Also, because the necessity of revision for sanitation & safety inspection is higher than reliability and objectivity, appropriate complementary measures must be taken.

• Environmental Mutagens and Carcinogens
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• v.24 no.4
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• pp.155-162
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• 2004

In mammalian, cytochrome P4501A1 (CYP1A1) is very important for metabolism of xenobiotics such as PAHs(Polycyclic aromatic hydrocarbon) and heterocyclic amine, and it is induced by environmental contaminants such as PAHs, TCDD(2,3,7,8-tetrchlorodibenzo-p-dioxin) and 3-MC (3-methylcholanthrene). In fish, like mammalian, when it is exposed to environmental contaminants, they cause specific and sensitive induction of CYP1A. Therefore, induction of CYP1A in fish and mammalian is widely used as a biomarker for exposure of environmental contaminants. In this study, to compare the function of Cyp1a1 in fish with it in mammalian, we have used rainbow trout(Oncorhynchys mykiss) hepatoma cells (RTH-149) and mouse hepatocyte (Hepa-I). in order to examine induction of Cyp1a1 by TCDD, we have used the bioassay system. We examined effects of TCDD on the Cyp1a1-luciferase reporter gene activity, 7-ethoxyresorufin O-deethylase(EROD) activity and Cypa mRNA level.

• Journal of the Korean Society of Food Culture
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• v.21 no.2
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• pp.202-208
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• 2006

The effects of Lotus (Nelumbo nucifera Gaertner) leaf dry powder on serum lipid concentrations were evaluated in rats. Forty-eight male Sprague-Dawley rats were divided into six groups and fed high fat diets for sis weeks. Experimental groups were following diets; Control group (CON), 40 % animal and plant high fat group (AHF and PHF) control with 2% Lotus leaf dry powder group (CLDP), animal and plant high fat diets with 2% Lotus leaf powder group (AHFLDP, PHFLDP). Tissue weights of liver, heart, kidney, spleen and lung of AHF group exposed rats were decreased by PHFLDP groups. The concentrations of serum triglyceride in rats fed the CLDP and PHFLDP group were lower than those in other groups. The concentrations of total cholesterol in CLDP and PHFLDP group the were lower than those in AHF groups. The concentrations of HDL-cholesterol in serum of the CLDP and PHFLDP groups were significantly higher than those of other groups. The levels of LDL-cholesterol in serum of the CLDP and PHFLDP groups were tended to be lower than those of other groups. GPT and GOT were decreased in CLDP and PHFLDP groups and than in the AHF group. LDHase was lower in CLDP and PHFLDP groups than in the AHF group. These results suggest that 2% Lotus leaf dry powder groups may reduce elevated levels of serum lipid concentrations in rats fed high fat.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.774-784
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• 2014

The purpose of this study was to present management guidelines for critical control points by analyzing microbiological hazardous elements through screening Potentially Hazardous Foods (PHF) menus in an effort improve the microbiological quality of foods prepared by restaurant operations. Steamed spinach with seasoning left at room temperature presents a range of risk temperatures which microorganisms could flourish, and it exceeded all microbiological safety limits in our study. On the other hand, steamed spinach with seasoning stored in a refrigerator had Aerobic Plate Counts of $2.86{\pm}0.5{\log}\;CFU/g$ and all other microbiological tests showed that their levels were below the limit. The standard plate counts of raw materials of lettuce and tomato were $4.66{\pm}0.4{\log}\;CFU/g$ and $3.08{\pm}0.4{\log}\;CFU/g$, respectively. Upon washing, the standard plate counts were $3.12{\pm}0.6{\log}\;CFU/g$ and $2.10{\pm}0.3{\log}\;CFU/g$, respectively, but upon washing after chlorination, those were $2.23{\pm}0.3{\log}\;CFU/g$ and $0.72{\pm}0.7{\log}\;CFU/g$, respectively. The standard plate counts of baby greens, radicchio and leek were $6.02{\pm}0.5{\log}\;CFU/g$, $5.76{\pm}0.1{\log}\;CFU/g$ and $6.83{\pm}0.5{\log}\;CFU/g$, respectively. After 5 minutes of chlorination, the standard plate counts were $4.10{\pm}0.6{\log}\;CFU/g$, $5.14{\pm}0.1{\log}\;CFU/g$ and $5.30{\pm}0.3{\log}\;CFU/g$, respectively. After 10 minutes of chlorination treatment, the standard plate counts were $2.58{\pm}0.3{\log}\;CFU/g$, $4.27{\pm}0.6{\log}\;CFU/g$, and $4.18{\pm}0.5{\log}\;CFU/g$, respectively. The microbial levels decreased as the time of chlorination increased. This study showed that the microbiological quality of foods was improved with the proper practices of time-temperature control, sanitization control, seasoning control, and personal and surface sanitization control. It also presents management guidelines for the control of potentially hazardous foods at the critical control points in the process of restaurant operations.

• Journal of Korean Academy of Nursing
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• v.17 no.1
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• pp.64-78
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• 1987

This study is attempt to submit a basic material to help the efficient nursing management which supports and to understand the alienation which they percieve social-psychologically and physical aging bringing about the phf·sical powerlessness, to understand the old people in hospitals and in community and should build up their health. The data collection of the study which has been done on Sept. 7 to Sept. 20, 1986 is objected to 300 people of 65 years old of age or more of male and female who are staying at home. Analysis of the Data was done by use of percentage, t-test, ANOVA and Pearson Correlation Coefficients. The results of study are summerized as follows: 1. According to each age group of old people(p= .0008), family living together concreteness (p=.0000), the level of education (p=.0020), how much they are participating in leisure activity (p=.0001), whether they have mate or not (p=.0000), whether they have religion or not (p=.0000), the level of alienation showed difference statistically. Also, according to sex (p=.4315), whether they have income or not (p=.1197), the level of alienation did not show any difference statistically. 2. According to each age group of old people (p=.0000), family living together concreteness (p=.0060), the level of education (p=.0000), sex (p=.0000), whether they have mate or not (p=.0000), whether they have religion or not (p=.0067), whether they have income or not (p=.0000), the level of physical aging showed difference statistically. Also, according to how much they are participating in leisure activity, the level of physical aging did not show any difference statistically (p=4879). 3. The level of alienation and physical aging in old people had positive correlation (r=.5436, p<.001). From the above result, the level of social, psychological alienation and physical aging showed high for the old who had no mate, no religion, low in their educational level, living separately' with the family and for those who do not participate much in the leisure activities, The old people who feel the social, psychological alienation can expedite the physical aging and physical aging can be result from social psychological loneliness and alienation. Therefore, for the successful aging of the old people in the community with these weak points, we should provide them with physical and emotional, psycho-logical support and care in the basis of understanding in socialization process and the character of the physical functional change.

• Journal of Food Hygiene and Safety
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• v.19 no.2
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• pp.74-83
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• 2004

Raw-fish food contains a lot of moisture and is a high-protein food. It is a first-stage processed food taking a lot of manual work. Therefore, it is classified as a PHF food, very liable to cause a bacterial food-poisoning. But its manufacturers are usually small-sized and a systematic sanitation management is difficult to expect. But the manufacturer participating in this study produces chilled fresh raw-fish food. Fish are sliced into two fillets, which are packaged under vacuum, kept and distributed in refrigerators, and sold within a day. It is a newly-developed kind of raw-fish food, and a more improved kind of raw-fish food making possible a systematic sanitation management. The HACCP (Hazard Analysis and Critical Control Point) is a systematic and continuous process-control method which is very efficient for controling food sanitation and reducing the expenses. A new HACCP model has been developed to be applied to a large-sized chilled fresh raw-fish food manufacturer. To ascertain its efficiency, the baterial examination was done to its workplace and products. The significance test was done on its data by "SPSS 12.0 for Window" and "Mann-Whitney U Test". The numbers of bacteria on its final products were significantly different in flatfish and porgy. The number of bacteria tended to decrease in each time-differential sampling (P＜.00l). The final food products showed no food-poisoning bacteria in all the time-differential tests and in all the samplings, which proves that the CCP of the HACCP system is under control. After the SSOP program was applied, no pathogenic bacteria were found in the work-place, and the kinds and numbers of bacteria decreased. The numbers of general bacteria and colon bacilli also showed a significant difference from those before the SSOP program in the filleting board (P＜.05), in the skinning board (P＜.0l), in the neck-removing knife (P＜.05), and in the filleting knife (P＜.01). The working equipments, periodically disinfected, also showed a significant difference in sanitary conditions (in the dehydrator, P＜.05). The number of bacteria found on the food-touching surface was within the standard (below 500/l00 cm$^2$) After the SSOP program was applied, the general bacteria and colon bacilli were not found. The quality of water used in the food processing was also within the standard. The numbers of bacteria falling from the air in the work-place were negligible in all the samplings (＜30CFU/l000ι). The staphylococci and fungi were not found.

• Korean Journal of Agricultural Science
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• v.35 no.1
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• pp.41-51
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• 2008

In the development of enteral foods for the patients with diarrhea, soybean hull, by-products of soybean processing, was used to prepare crude dietary fiber extracts (soybean hull fiber, SHF). Total dietary fiber content of SHF is 85% and their composition are 86.1% cellulose, 8.1% hemi-cellulose, and 4.7% lignin. The effects of SHF on the prevention of diarrhea were studied in animal. Spraque-Dawley (SD) rats were fed AIN93G diets containing 5% dietary fiber for 3days simultaneously inducing diarrhea with the phenolphthalein Mg citrate solution. On day 4, feces were collected at different time point. Dietary fibers used for the animal study were SHF, soybean cotyledon fiber (SCF), psyllium husk fiber (PHF), and chicory fiber (CF). ${\alpha}$-cellulose was used as a control. Body weight gain, calorie consumed and food efficiency ratio among the experimental groups were not different. However, water content in the feces of SHF group was significantly lower by 10%, compared with other groups at 24hrs. time point. This effect was even greater in the feces collected later than 24 hrs. time point. SHF seems to have a greater effects on slow the symptom of diarrhea. Based on the previous results, enteral food enriched with SHF were prepared and its effect was compared with other commercially available products from domestic or imported ones. Weight changes among experimental groups were not different, but the moisture content of feces consumed SHF enriched products were lower than that of other products. Approximately 10% decrease in water content was observed from feces collected at 24 hr time point. According to the sensory evaluation, overall acceptability of the enteral food enriched with SHF was 3.24 out of 5 indicating that taste of this product is acceptable.