• Korean journal of applied entomology
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• v.11 no.2
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• pp.61-68
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• 1972

This study has been carried out to investigate the varietal resistance of Tong-il rice variety (IR-667) at the seedling stage to the brown planthopper. Nilaparvata lugens STAL, and further to know the biological effects of the varieties to the insects. The results obtained were as followings; 1. Tong-il variety tested in this experiment was susceptible to the brown planthopper but it seemed to be a little more tolerable than the Japonica varieties which had been recommended in Korea. 2. Tong-il variety (Suwon 213, Suwon 213-1, Suwon 214, and Suwon 215) was highly prefered by brown planthopper for feeding to the Korean recommended varieties Paltal, Jinheung, Akibare, and Shin #2. 3, The resistant varieties Mudgo, Kayama MGL-2, and Karsamba ASD-7 which showed low feeding preference exhibited higher ovipositional preference than the susceptible varieties. Relatively greater number of eggs was recorded on the Tong-il variety (Suwon 213, Suwon 213-1, and Suwon 215) in comparison with the Korean recommended varieties, 4, When the female brown planthopper adults were caged on Tong-il variety (Suwon 214) and the resistant variety Karsamba ASD-7 separately, greater number of eggs were observed on Suwon 214 and less on Karsamba ASD-7, while when two varieties Suwon 214 and Karsamba ASD-7 were given together in the same cage, Karsamba ASD-7 was much more prefered for oviposition to Suwon 214. 5. There was no difference in e99 Periods and their hatchal\bility between the resistant and susceptible varieties, but nymphal periods, rate of adult emergence, longevity of the adult, and its fecundity were significantly different according to the varieties.

• Journal of dental hygiene science
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• v.8 no.1
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• pp.29-34
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• 2008

The purpose of this study was to make a comparative analysis of the oral health knowledge, attitude and awareness of students in schools equipped with and without a dental clinic in the city of Gwacheon. The subjects in this study were 782 students in that area. Out of them, 398 students attended a school furnished with a dental clinic, and 384 attended another school that wasn't equipped with a dental clinic. It's ultimately meant in this study to contribute to boosting the managerial efficiency of a school dental clinic and stepping up the development of quality oral health programs. The findings of the study were as follows: 1. When the students from the two schools were compared in terms of oral health knowledge, there wasn't any significant gap between the two groups in general. One difference was that the students from the school furnished with a dental clinic were more aware of presentive treatment provided by a dental clinic than the others from the other school. 2. As for attitude to oral health, there was no significant difference between the two in every regard except daily mean frequency of having a snack. 3. Regarding oral health belief, the students from the school equipped with a dental clinic had a better oral health belief in every aspect including health status, importance of oral health and interest than the others, and the difference between the two was significant. 4. Concerning perception of school dental clinic, the students from the school furnished with a dental clinic were better cognizant of it. As to the necessity of it, both groups viewed it as necessary for the prevention and treatment of dental caries. In terms of preference for school dental clinic, the students from the school furnished with a dental clinic had a greater preference for that.

• Journal of the Korean Society of Safety
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• v.33 no.1
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• pp.47-53
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• 2018

This study compares the interrelation of fit factor(FF) and visual acuity test by the order of wearing preference between Particulate filtering face piece respirators(PFFR) and glasses for 54 participants. Glasses fitting factors is Optical Center Height(OH), Vertex Distance(VD) and Pantoscopic Angle(PA) or Visual acuity. We measured those factors and expressed by the ratio of standard point and change point. Quantitative fit factor was measured by Portacount Pro+ 8038 and compared the result of preference of wearing order between respirators and glasses. Also, we selected to 6 exercises among 8 exercises OSHA QNFT (Quantitative Fit testing) protocol to measure the fit factors. The pass/ fail criterion of FF was set at 100. Visual acuity test chart is developed by Chunsuk Han was used, Descriptive statistics was performed. Descriptive statistics(SAS ver 9.2), it is used geometric means, Wilcoxon analysis, peason correlation(P=0.05) Fit factor was increased when the respirator was worn before wearing the glasses(p=0.000) and decreased for visual acuity(p=0.000) The negative correlation was showed between OH and Overall fit factor(r=-0.409, p=0.002). Among 54 participants, 11 participants(20.3%) were worn respirator before wearing glasses and 1 participant(1.9%) was worn glasses before wearing respirator. The overall fit test showed the higher level was investigated for the group of participants wearing respirator before wearing glasses in 6 exercises. Also, overall fit factor were increased when participants wore glasses prior to respirator(16.6) to respirator prior to glasses(36.6). Visual acuity were increased when participants wore respirator prior to glasses(93.8) to glasses prior to respirator(106.0). Finally, comparison result of overall fit factor and visual acuity were glasses first choice from mask first choice. The results showed that higher overall fit factor was investigate when the participants wore the respirator prior to glassess at all. The results implied that it is important to maintain the overall fit factor and visual acuity according to the consideration of OH for glasses fitting when worker wore respirator and glasses at the same time.

• The Journal of the Korea Contents Association
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• v.5 no.2
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• pp.69-77
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• 2005

This study made a comparison of two different websites in characteristics of their users and advertising effects. Both websites have the same contents but in different forms. Especially this study examined the technographic, demographic and psychographic characteristics of users of an website which offers services only online and another website which offers services both online and offline. Also the advertising effects of both websites were studied. The analysis of the data was done by SPSSWIN, mainly $x^2$ and t-test. In addition, the data was collected online. The website, feelpost.com collected total 432 copies, and cardkorea.com collected 210 copies. Also among those collected copies, the ones from people in the 20's were selected again in order to rule out the special characters that both websites have in their users age group. Finally 308 copies were selected for the analysis. In result, it was proved that the users of both websites have a very similar lifestyle. Also there was only a little difference in the users' values and social consciousness. Regarding the advertising effect, Feelpost got the highest score in usefulness while Cardkorea got the highest score in positive acceptance of new products. Regarding the attitude toward advertisements and products, the advertising preference and brand preference was higher in Feelpost than in Cardkorea.

• Korean Journal of Food Science and Technology
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• v.48 no.6
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• pp.569-573
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• 2016

The effectiveness of various additives in reduction of an unpleasant odor and inhibition of Bacillus cereus growth in Cheonggukjang (CKJ) was investigated. Sensory evaluations of unpleasant odor intensity and taste preference for CKJ were conducted with a 5-point scale. Raw CKJ was rated to have the highest unpleasant odor intensity, followed by CKJ-salt, CKJ-wood vinegar salt, CKJ-red pepper seed oil, and CKJ-bamboo salt in the given order. The test panel had a greater preference for CKJ-red pepper seed oil than for the other CKJ products. The addition of bamboo salt to CKJ was the most effective in inhibition of B. cereus growth in comparison to the other three additives. Volatile compounds in CKJ and CKJ-bamboo salt were identified by GC/MS analysis. 1-Ethoxy-1-methoxy-ethane was responsible for the pleasant odor and its level significantly increased in CKJ-bamboo salt. Consequently, adding bamboo salt to CKJ not only masked and reduced the unpleasant odor, but also inhibited B. cereus growth in CKJ.

• Food Science and Preservation
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• v.22 no.6
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• pp.851-858
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• 2015

This study was designed to improve the sensory characteristics and mitigate the bitter taste of Platycodon gradiflorum. It was aimed at investigating the qualitative properties of fermented P. gradiflorum after repeated steaming and drying treatments. P. gradiflorum was heated for 2 hr at $95^{\circ}C$, being the first and third treatments compared afterwards. Lactobacillus plantarum, at a concentration of 10%, was used as starter culture. As a result, the third steaming process and the addition of starter improved the physical and chemical properties of P. gradiflorum i.e., crude saponin and total polyphenol contents increased significantly. Moreover, P. gradiflorum steamed three times and fermented by L. plantarum showed the higher overall preference score. Our results indicated that the three-time steaming and drying was an effective manufacturing process for the production of high-quality fermented P. gradiflorum. Lactic acid-fermented P. gradiflorum also could have a potential use as a valuable resource for the development of functional products.

• Korean Journal of Human Ecology
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• v.21 no.4
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• pp.805-817
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• 2012

This study was conducted to investigate the preference and consumption status of non-alcohol and alcohol beverages of Korean and Chinese university students in the Jeonbuk area. Self-administered questionnaires were collected from 241 Korean and 198 Chinese students. Statistical data analysis was completed using SPSS v. 12.0. 'Water' was the most commonly consumed non-alcohol beverages by all Korean and Chinese students. The intake frequency of 'carbonated drink' (p<.001), 'fruits/vegetable juice' (p<.05), and 'vinegar drink' (p<.01) of Chinese male students was significantly higher than the Korean male students. The intake frequency of 'ionic drink' (p<.001; p<.01) of Korean male and female students was significantly higher than the Chinese male and female students. The intake frequency of 'fruits/vegetable juice' (p<.001), 'milk' (p<.01), and 'soymilk' (p<.05) of Chinese female students was higher than the Korean female students. For the choosing the non-alcohol beverages, the Chinese female students were more health-oriented than the Korean female students (p<.01). 'Beer' was the most commonly consumed alcohol beverages by the Korean male and female and Chinese male students whereas 'Wine' was the most commonly consumed alcohol beverages by the Chinese female students. The intake frequency of 'Soju' of Korean male (p<.001) and female (p<.001) students was higher than the Chinese male and female students. The intake frequency of 'Wine' of Chinese male (p<.05) and female (p<.001) students higher than the Korean male and female students. Compared with the Chinese female students, the Korean female students more funds have to spend, in order to buy alcohol beverages (p<.01). More 81% of the Korean male and 80% of the female students reported drinking alcohol in 'beer house' whereas 78% of the Chinese male and 65% of female students drunken the alcohol in the 'beer house' or at 'home' (p<.01; p<.001). In conclusion, a practically and foreigner-friendly alcohol policies of university should be devised to reduce the alcohol consumption of students and related problems.

• Culinary science and hospitality research
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• v.12 no.4 s.31
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• pp.199-212
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• 2006

The objective of this study were to examine the consumption pattern and awareness of Kimchi, which is our traditional food, preference for Kimchi, and the way of quality improvement in order to understand the recognition about the position and importance of Kimchi. The results are as follows. As for the recognition about regional way of making Kimchi, it turned out that married women in Seoul and Daejeon don't know their own ways of making Kimchi, and those in Daejeon don't know it more than those in Seoul. The rate of using Kimchi made at home was higher in Daejeon than in Seoul, and the rate of using Kimchi in both ways turned out higher in Seoul than in Daejeon. The reason why they use home-made Kimchi was that they generally prefer their own specific tastes both in Seoul and in Daejeon. Daily Kimchi ingestion was higher in Daejeon than in Seoul. Besides, the recognition about the superiority of our traditional Kimchi turned out high both in Seoul and in Daejeon. The survey of preferring Kimchi taste has been found that well pickled and proper seasoned Kimchi were most preferred both in Seoul and in Daejeon. Preference rate of various kinds of Kimchi came in the following order: Baechu Kimchi, Mu Kimchi, Oisobaki, Pa-buchu Kimchi in the Seoul area while Baechu Kimchi, Mu Kimchi, Pa-buchu kimchi, Oisobaki in the Daejeon area. In general, a sort of Kimchi stew was most popular as a dish using Kimchi with 63.8% both in Seoul and in Daejeon. It has been found in Seoul as well as in Daejeon that Kimchi served at a restaurant was usually untasty in comparison with Kimchi at home. The rate of preferring Kimchi on the markets in Seoul and in Daejeon as a whole came in the following order: Baechu Kimchi, Chongkak Kimchi, Baek kimchi People thought both in Seoul and in Daejeon that materials and cleanness were top priority when choosing Kimchi on the market. According to the result as above, recognition rate of Kimchi in the Seoul and Daejeon areas was shown rather low. Consequently, a further detailed research on Kimchi is thought to be needed. As the recognition of Kimchi increases, Kimchi consumption will increase accordingly. In order to prevent adult diseases, I think we should increase the consumption of Korean traditional fermentation food including Kimchi by increasing recognition of importance of nutrition, function, superiority, and the role of fermentation of Kimchi.

• Korean Journal of Community Nutrition
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• v.20 no.1
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• pp.61-72
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• 2015

Objectives: This study was performed to examine nutrition problems and causes/contributing risk factors. Methods: This study was conducted using data 1,863 adults visited Asan health screening & promotion center located in Seoul, Korea during May to June of 2013. We used Nutrition Care Process Model developed by the International Dietetics & Nutrition Terminology (IDNT). Results: The most frequent nutrition problem in male subjects was excessive alcohol intake. Men in fifties showed the highest rate of excessive alcohol intake among the age groups examined (22.4%). By comparison, the most frequent nutrition problem in women was inadequate protein intake. Women in fifties exhibited the highest rate of inadequate protein intake (22.5%). The most common contributing factors for these observations were a low preference for dairy products followed by high preference for alcohol and a deficit in food-and nutrition-related knowledge, regardless of the sex and age. The most common nutrition problem observed among the group diagnosed with hyperglycemia or hypertriglyceridemia or hyperuricemia or fatty liver was excessive alcohol intake (p < 0.001), whereas the group diagnosed with hyperglycemia or hypercholesterolemia showed significantly higher rate of inappropriate intake of carbohydrate (fructose) compared to the group not diagnosed with such disease conditions (p < 0.05). The group diagnosed with hypercholesterolemia, hyperuricemia and fatty liver showed significantly higher occurrence of inappropriate intake of fat (saturated fat) than the group free of such diseases (p < 0.001). The osteopenia group showed higher rate of inadequate protein intake (p < 0.001) and the fatty liver group with excessive energy intake (p < 0.001). Overall, the results suggest that there is a significant relationship between nutrition problems and health conditions found in groups diagnosed with a diverse array of medical conditions. Conclusions: Therefore, we strongly suggest that dieticians should implement nutrition interventions with people visiting health screening & promotion center based on nutrition problems and the contributing factors diagnosed by dietitions in order to prevent chronic diseases in this population.

• Journal of Sericultural and Entomological Science
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• v.54 no.1_2
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• pp.17-22
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• 2016

Rearing environment direct effects on oviposition preference of black soldier fly(Hermetia illucens). In this study, the number of egg-filled flutes was surveyed according to the size of adult rearing cages and oviposition media of black soldier fly (BSF). The height of the adult rearing cages were fixed at 2 m and provided different sizes of width and length and released 20,000 BSF adults in the rearing cages. The mean number of BSF egg-filled flutes was 895.4 at $4{\times}4m$ cage, 876.3 at $2{\times}1m$ cage and 62.3 at $1{\times}1m$ cage. Comparison of egg-filled flutes was according to cages material of adult BSF. The mean number of egg-filled flutes were 820.7 and 604.3 at different cage materials such as mosquito net and green house film. The mean numbers of egg-filled flutes were 326.6 in green floral form, 135.2 in green corrugated cardboard and 41.0 in brown corrugated cardboard. And the mean number of egg-filled flutes were similar floral form with the corrugated cardboard was overlapped by floral form such as 57.7 and 64.7. The mean number of egg-filled flutes was 29.0 and 48.2 in 6 mm and 4 mm diameter of oviposition hole.