• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.8
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• pp.5031-5041
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• 2014

Purpose: The influence of the hoping number of children, the policy of childbirth, and the causes of reduced childbirth to the perception of childbirth, which will be the subject of future childbirth, was surveyed by health-line college students. Results: In terms of the attitude to the perception of childbirth, the quality of personal life, childcare, insufficient support of childbirth, and breeding of descendants had the largest influence on childbirth, and in terms of the attitude to the hoping number of children, economic reasons, childcare expenses, and education expenses had the largest influences. Second, when the causes of social demographic properties influencing childbirth was analyzed, sex showed significance to all the factors on the hoping number of children in terms of growing areas, to all the factors excluding childbirth policy in terms of the economic level, and hoping number of children in terms of the parents' jobs. Third, when the correlation was analyzed, a correlation was found in every area excluding the hoping number of children in terms of the causes of childbirth reduction and economy, childbirth policy in terms of the personal causes, personal factor in terms of the causes of childbirth policy, and family factor in terms of the causes of childbirth reduction and economy. Fourth, when the influences of the causes of hoping number of children, childbirth policy, and childbirth reduction to perception of childbirth were analyzed, the case hoping no or one child, the case hoping 2 or more children, childbirth policy, and childbirth reduction had a positive significant influence on the perception of childbirth. Conclusion: The childbirth rate will be improved if the following occur: childbirth policy and laws are established at the level of government, education programs are developed and operated for the formation of the value of perception of childbirth, and a new support policy is established after analyzing the current childbirth support policies. To change the perception of childbirth in college students who are future subjects of childbirth, successive studies will be needed to verify the effect of aforesaid measures.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.62 no.3
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• pp.249-258
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• 2017

The purpose of this study was to investigate the effects of envrionmental factors on the ecological responses, yield, and quality properties and physicochemical characteristics of yacon cultivated in various regions of Korea. Experiments were carried out in eight regions from 2010 to 2013. The temperature range in Jinbu, Bonghwa, Cheolwon, and Gangneung during the growth period of yacon cultivation was $17.5-24.6^{\circ}C$. The total yield and marketable yield of tuberous root in Jinbu were 4,065 and 3,196 kg/10a, respectively. The sugar content of yacon tuberous roots comprised 0.11-0.20% fructose, 0.11-0.37% glucose, 0.39-0.68% sucrose, 0.07-0.37% reducing sugar, and 7.03-9.62% fructo-oligosaccharides. The content of fructo-oligosaccharides, which is a functional substance, was the highest in yacon cultivated in Jinbu. Based on the productivity and functional fructo-oligosaccharides, the optimum areas to cultivate yacon are Jinbu and Bonghwa, which are located in the middle-highland zone (500-560 m) and have a suitable growth temperature of $18-25^{\circ}C$. The results of the present study indicate that temperature could be the factor with the greatest influence on the root growth of yacon.

• Korean Journal of Environmental Agriculture
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• v.24 no.3
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• pp.270-279
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• 2005

It is important to understand and evaluate the environmental impacts of rice cultivation for developing environmentally-friendly agriculture because rice is main crop in Korea and rice cultivation have both functions of water pollution and purification with environmental and cultivation conditions. This paper presents the evaluation of nitrogen impact by rice cultivation on water system. A simple protocol was proposed to assess the potential amount of nitrogen outflow from paddy field and most of parameters affect on the nitrogen outflow from paddy field such as the amount of fertilizer application, water balance, the quality and quantity of irrigation water, soil properties, nitrogen turnover in the soil and cultivation method were considered. To develop the protocol, coefficients for parameters affected nitrogen turnover and outflow were gotten and summarized by comparison and analysis of all possible references related, and by additional experiments at field and laboratory. And potential amount of nitrogen input and output by water in paddy field were estimated with the protocol at the conditions of the nitrogen contents of irrigation water, amount of fertilizer application, and irrigation methods. Where irrigation water was clean, below 1.0 mg $L^{-1}$ of nitrogen concentration, rice cultivation polluted nearby watershed. At the conditions of 2.0 mg $L^{-1}$ of nitrogen concentration, 110 kg $ha^{-1}$ of nitrogen fertilizer application and flooding irrigation, rice cultivation had water pollution function, but it had water purification function with intermittent irrigation. At the conditions of 3.0 mg $L^{-1}$ of nitrogen concentration and 110 kg $ha^{-1}$ of nitrogen fertilizer application, rice cultivation had water purification function, but that had water pollution function with 120 kg $ha^{-1}$ of nitrogen application. Where irrigation water was polluted over 6.0 mg $L^{-1}$ of nitrogen, it was evaluated that rice cultivation had water purifying effect, even though the amount of nitrogen application was 120 kg $ha^{-1}$.

• Food Science and Preservation
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• v.20 no.5
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• pp.643-649
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• 2013

The antioxidant activity and amino acid composition of various Cheonggukjang extracts, such as the water extract from Cheonggukjang (CWE), the alcohol extract from Cheonggukjang (CEE), the water extract from Cheonggukjang with black garlic (BWE) and the alcohol extract from Cheonggukjang with black garlic (BEE), were examined to investigate the effect of black garlic on the sensory quality and functional properties of Cheonggukjang. The total polyphenol contents of various extracts were 7.03 mg/100 g (BWE), 3.64 mg/100 g (CWE), 2.88 mg/100 g (BEE) and 0.81 mg/100 g (CEE). The radical scavenging activity of the DPPH radical was highest in BWE (91.83%), followed by BEE (37.35%), CWE (25.54%) and CEE (14.80%), in that order. The SOD-like activity was highest in BWE (20.20%), followed by BEE (9.22%), CWE (7.91%) and CEE (6.45%). The thiobarbituric acid reactive substances (TBARS) were highest in BWE (35.18%), followed by BEE (28.33%), CWE (17.40%) and CEE ((14.93%). The total amino acid content of Cheonggukjang (CC) was higher than that of Cheonggukjang with black garlic (CCWB), but the essential amino acid content of CCWB (43.18%) was higher than that of CC (42.27%). The 27 kinds of free amino acid were found in CC, but only 23 kinds were found in CCWB. The L-lysine content was highest (9.23%) in CC, and the L-phenylalanine content was highest (23.14%) in CCWB. The free amino acids (L-threonine, L-serine, L-sarcosine, L-proline, L-alanine, L-valine and D,L-${\beta}$-aminoisobutyric acid) were found in CC but not in CCWB. The ${\gamma}$-amino-n-butyric acid (GABA) was found in CCWB but not in CC. These results suggest that the addition of black garlic has beneficial effects on the functionality of Cheonggukjang without decreasing its sensory characteristics.

• Food Science and Preservation
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• v.22 no.6
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• pp.831-837
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• 2015

Insects have gained increasing attention as an alternative protein and nutrient rich food source for humans. This study was conducted to investigate the physicochemical characteristics and harmful components of edible crickets (Gryllus bimaculatus) in the 6 districts of Yeonggwang (YG), Jeongseon (JS), Wonju (WJ), Hwaseong (HS), Geochang (GC), and Chungju (CJ). The average crude protein and crude lipid contents on a dry basis were 64.34% and 16.60%, respectively. The crude protein content of CJ was the highest (67.40%), whereas YG (59.42%) had the lowest content. On the other hand, the crude fat content of YG was the highest (20.61%), whereas CJ (14.04%) had the lowest content. The unsaturated fatty acid contents were 57.97-63.93 g/100 g of the total fatty acid content in the crickets of the 6 districts. The major fatty acids of the crickets in the 6 districts were palmitic acid, oleic acid, and linoleic acid. Among the essential amino acids, valine, leucine, and lysine were the most abundant. GC had the highest total amino acids (57.93 g/100 g), whereas YG (48.65 g/100 g) had the lowest. Major mineral contents included potassium (K, 0.92~1.01 mg/100 mg) and phosphorus (P, 0.74~0.88 mg/100 mg). The mineral composition was fairly similar among the crickets. Crickets in the 6 districts were verified to have safe levels of residual heavy metals according to the Korea Food & Drug Administration (KFDA) advisory levels.

• Food Science and Preservation
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• v.22 no.6
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• pp.920-925
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• 2015

The microbial composition in Nuruk, a Korean cereal fermentation starter, is a critical factor for the quality and organoleptic properties of traditional alcoholic beverages. This study was aimed at monitoring the compositional change and enzyme activity of culturable lactic acid bacteria (LAB) in two types of Nuruk fermented at different temperatures. All culturable LAB were isolated at various time points (0, 3, 6, 10, 20, and 30 days) and identified by 16S rRNA sequencing. In traditional Nuruk type A (TN-A), which was fermented at $36^{\circ}C$, the population of total culturable LAB during the fermentation period was between $10^4$ and $10^5$ log CFU/mL. On the other hand, the LAB population in traditional Nuruk type B (TN-B) fermented at $45^{\circ}C$ (primary fermentation for 10 days) and $35^{\circ}C$ (secondary fermentation for 20 days) was $10^2$ log CFU/mL; however, these bacteria could not be detected after 6 days. Major LAB strains were identified in both Nuruk types: (1) from the MRS-culture of TN-A, Pediococcus pentosaceus at 3-30 days; (2) from MRS-culture of TN-B, P. pentosaceus at 3 days and Enterococcus hirae at 6 days. The protease activities of the dominant LAB isolated from the TN-A and TN-B cultures were within the ranges of 0.64~1.03 mg/mL and 0.74~0.81 mg/mL (tyrosine content), respectively, whereas the ${\alpha}$-amylase activities were 0.75~0.98 mg/mL and 0.78~0.79 mg/mL (amylose content), respectively.

• Korean Journal of Microbiology
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• v.52 no.1
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• pp.98-109
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• 2016

The study was aimed to investigate the mixing ratio of kiwi and persimmon juices for the production of good quality wine by Saccharomyces cerevisiae Y28. Firstly, the optimum condition of rapidase treatment for the kiwi and persimmon juices was established, thereafter various mixing ratio (10:0, 9:1, 8:2, 7:3, 6:4, 5:5) of kiwi and persimmon was investigated regarding physiochemical properties and flavor compounds of wine. As the result, the optimum conditions were obtained as 0.3% rapidase for 1 h in kiwi and 0.3% rapidase for 3 h in persimmon. According to higher ration of persimmon, the pH of wines increased from 3.69 to 3.77, while the acidity of wines decreased from 2.07% to 1.51% at 14 days fermentation. The ranges of brix and reducing sugar in wines were decreased which ranges around 9.6 to 8.8 and 6.07 to 6.90 g/L, respectively, after fermentation. Major organic acid in wines were identified as tartaric acid, malic acid, and citric acid. A small amount of free sugar such as sucrose and glucose were detected in wines, but fructose was completely absent. The soluble phenolic contents were decreased that ranges around 1.00 to 1.25 g/L, in contrast, browning degree were increased ranges around 0.212 to 0.412 after fermentation. The major flavor components were identified as ethyl acetate and hydrazine, and 1,1-dimethyl. Importantly, phenylethyl alcohol was detected from the all wines that have a typical rose like flavor. But sensory test results and preference of kiwi-persimmon (7:3) mixing wine was better than the other wines.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.244-250
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• 2013

The objective of this study was to investigate the effects of marinade condition (injection and tumbling process) on the physicochemical and sensory characteristics of marinade steak. The pH of marinade steaks was in the range of 5.26-5.51, with the highest level in the injection/tumbling (IT) treatment, while injection processes tended to result in higher pH levels (p<0.05). Salinity and sweetness contents were determined to be the highest in the IT treatment. Cooking loss was highest in the control (Immersion, 6 hr), but there were no significant differences between control and injection/tumbling, injection/ vacuum/tumbling (IVT), and vacuum/tumbling treatments. Hardness was in the range of 8.01-13.99 kg, with the lowest level observed for the IVT treatment, and the highest level observed for the control. However, there were no significant differences in hardness between injection process treatments and non-injection process treatments. Therefore, injection and tumbling processes have a similar effect on meat tenderness. In the sensory evaluation, there was a significant difference between the control, injection and tumbling process treatments in terms of tenderness, texture preference and taste. These results suggest that injection and tumbling processes improved tenderness, product yield and sensory preference in meat products.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.919-924
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• 1997

The changes in physicochemical properties of cooked rice stored in an electric rice cooker at different temperature (63, 66, 69 and $72^{\circ}C$) were investigated. The growth of thermophilic bacteria was gradually increased in all samples with storage time up to 6 hours and increased rapidly afterward. The bacterial growth rate was higher during storage at low temperature than at high temperature, and the bacterial number generally reached the maximum at 18 hours of the storage. The number of bacteria in sample stored at $63^{\circ}C$ was increased to $10^6$ CFU/g after storage for 6 hours. The heat treatment at 6 hours of storage decreased the bacterial number to $10^5 $ CFU/g at 8 hours of storage. Bacterial number was gradually increased with storage time after the first heat treatment. When the sample was reheated after 8 hours of storage, the bacterial number was reduced to the level at which off-odor was not detected after storage for 24 hours. During the storage, moisture content of heat-treated sample was lower than that of sample stored at $63^{\circ}C$ but higher than that of sample stored at $72^{\circ}C$. The L value of heat-treated sample was higher than that of the sample stored at $72^{\circ}C$, but lower than that of the sample stored at $63^{\circ}C$. The b value showed an opposite trend to the L value with regard to the storage temperature. Changes in texture were not remarkable during the storage for the sample heat-treated and stored at low temperature. The occurrence of off-odor and browning was depressed in the heat-treated sample, and the texture and overall eating quality were more acceptable than the samples stored at low temperature.

• Journal of Conservation Science
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• v.32 no.4
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• pp.471-490
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• 2016

This study investigated provenance of raw materials and making technique of lime-based materials used in the tomb barriers of the Yesan Mokri tombs from Joseon dynasty on the basis of analysis to material characteristics and physical properties. In the barrier materials, dry density and porosity are the highest value ($1.82g/cm^3$) and the lowest value (25.20%) in the south wall of No. 1 tomb, respectively. Dry density and porosity are inversely proportional in all barrier materials, but unconfined compressive strength, which is the highest value of $182.36kg/cm^2$ in the No. 2 tomb, does not show an interrelation with porosity and density. Mineral components in the lime-soil mixtures of the tomb barrier are mainly quartz, feldspar, mica and calcite about 200 to $600{\mu}m$ size with yellowish brown matrix. Hydrotalcite and portlandite are detected in the lime mixture, and kaolinite in the soils. The lime materials of the tomb barrier occurred in large quantities weight loss and variable endothermic peaks caused by decarbonization reaction of $CaCO_3$ in the range from 600 to $800^{\circ}C$ in thermal analysis. Making temperature of lime for the tomb barrier is presumed approximately about $800^{\circ}C$ based on the occurrences, compositions and thermal analysis. The tomb barriers are revealed to very wide composition ranges of major elements and loss-on-ignition (22.5 to 33.6 wt.%) owing to mixture of the three materials (lime, sand and clay). It is interpreted that low quality construction technique was applied as the limes are very heterogeneous mixture with aggregates, and curing of the lime was poorly processed in the tomb barriers. Possible limestone sources are distributed in many areas around the Mokri site where limestone conformation and quarries for commercial production are found within Yesan and Hongseong areas. Therefore, we estimated that raw materials were possibly supplied from the local mines near the Mokri site.