• Journal of the Korean Society of Food Culture
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• v.27 no.3
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• pp.240-250
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• 2012

This study was performed to investigate the consumption of coffee beverages and energy contribution ratios of coffee beverages and accompanying snacks by college students in Deajeon City and Chungnam Province in Korea. Questionnaire survey, dietary survey, and snack survey using food record method during 3-days were carried out. As a result, we found that 86.9% of male students and 75.6% of female students consumed coffee beverages usually, with no differences between the two groups. However, the frequency of coffee beverages consumed by female students out-numbered that of male students by 1 cup a day to 1-2 cups a week (p<0.05). Furthermore, male students most likely consumed coffee beverages at schools or academies, but female students consumed them at coffee shops (p<0.01). The reasons male students gave to consume coffee beverages were for scent, taste, fatigue, and to stay awake. Similarly, the reasons female students gave to consume coffee beverages were for scent, taste, habit, and to stay awake (p<0.01). Fully 58.1% of male students and 80.0% of female students ate snacks along with coffee beverages (p<0.01). Most male students substituted a coffee beverage and accompanying snack for a regular meal once a month. Female students were doing it at most 2-3 times a month (p<0.05). The mean daily dietary energy intake of male students was 1,924 kcal/d, and of female students was 1,518 kcal/d (p<0.001), which both were below the estimated energy requirements. Male students obtained 285.6 kcal/d and female students obtained 289.5 kcal/d from coffee beverages and accompanying snacks. There was a significant different in dietary intake of energy (p<0.05), calcium, and iron (p<0.001) for each ratio of reference intake between male and female students. The students who ate larger amounts of coffee beverages and accompanying snacks consumed less dietary energy, protein, calcium, and iron, respectively (p<0.05). These results show that many students consume coffee beverages regularly and obtain large amounts of energy from coffee beverages and accompanying snacks. It also shows that student's dietary nutrient intake tends to be poorer, as he or she obtains more energy from coffee beverages and accompanying snacks. Therefore, it is critical to monitor the influence of consumption of coffee beverages and accompanying snacks on the dietary nutrient intakes and health of college students, and to provide nutrition education about the proper consumption of coffee beverages and accompanying snacks based on scientific evidence.

• Journal of Practical Agriculture & Fisheries Research
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• v.24 no.1
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• pp.5-13
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• 2022

Sunbigi tree(Vitex rotundifolia L.f.), which grows wild in the southern part of Korea and along the coast of the West Sea, has a lot of useful value in terms of resource utilization. Since ancient times, it has been used as folk medicine or herbal medicine in the private sector. Although the leaves and stems have a strong scent, the fruit also has a strong scent, so there are some studies on extracting essential oil from the fruit of Sunbigi tree and analyzing the ingredients, but there are few studies on the fragrance component by extracting hydrosol. The reason is that the fruits are hard and it is difficult to identify the active ingredients contained in the general extraction method. Therefore, in this study, the results of analyzing the components contained in the fragrance of hydrosol obtained by extracting hard fruits at high temperature by different extraction methods are as follows. 1. The extraction condition with the highest flavonoid content was 30.57 mg/g with ethanol, followed by hot water extract at 18.26 mg/g and water extract at 9.69 mg/g with the lowest. 2. As a result of distillation extraction from the fruit of Sunbigi tree, the fragrance of hydrosol is 3-Methyl-2-butenoic acid, cyclobutyl ester, Eucalyptol, L-alpha-Terpineol, 1H-Cycloprop[e]azulen-7-ol, decahydro-1 ,1,7-trimethyl-4-methylene-, [1ar-(1a.alpha.,4a.alpha.,7.beta.,7a.beta.,7b.alpha.)] were found to be many.

• Journal of Forest and Environmental Science
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• v.28 no.4
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• pp.268-277
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• 2012

Among the domestic softwoods, technical value of Pinus koraiensis small diameter logs which have comparatively low applicability was evaluated and sensitive characteristics and physical characteristics were investigated and analyzed for examining if it can be utilized as the interior decoration material. For the sensitive characteristics of Pinus koraiensis, wood figure, wood grain, wood color and odor were evaluated and for the physical characteristics, growth-ring width and latewood percentage, abrasion, density, shrinkage, swelling, absorption, roughness and hardness were evaluated. Then, the possibility to be developed as the interior decoration material was found. As the result of evaluating sensitive characteristics and physical characteristics of domestic Pinus koraiensis, wood figure, wood grain, color and scent clearly were judged to have excellent visual factor as the interior decoration material. And, physical characteristics were also judged to be excellent, so it is judged to be developed as the interior decoration material. Therefore, as the result of various forms of design pattern with domestic Pinus koraiensis small diameter logs, several patterns of interior decoration can be developed by characteristics of each side and colors of heartwood and sapwood. And, in the future, it can be applied to furniture design or interior decoration material for the proper use. Especially, it is considered to contribute to wood applying industry through the study on the quality of domestic small diameter logs which have low applicability.

• International Journal of Knowledge Content Development & Technology
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• v.7 no.4
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• pp.27-50
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• 2017

The impact of social networking is varied from good to bad. Online activities have also been categorized into pros and cons of social networking, either as reported as hiding Internet activities among teenagers or killing loneliness among elderly. In terms of relationships, there have been argument over its closeness and quality of an online relationship in Internet settings. Looking at the contradiction in an innovative interaction between classic community communication and social media, there is an unknown scent of the future struggling and challenging both human communication and relationships in the presence of digital culture. This research uses Diffusion of Innovation to study the wide and continuous spread of digital culture in human communication; and, Media Dependency in learning and structuring the cognitive, affective and behavioral effects of social media on each person uses the media in different ways. This research will be using online survey to gain opinions from a social network site as an update of views and reflection of self-awareness to all levels of people. Social media like Facebook (FB) is perceived as a good tool of communication that it is able to bring closeness among the family members. The results show that social media like FB brings positive impact towards family members; it would help to build a better and harmonic society; and, relationships among family members and communication shall be improved and enhanced to the level of a united society.

• Proceeding of Spring/Autumn Annual Conference of KHA
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• 2009.11a
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• pp.115-120
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• 2009

Since the middle of 1990, "High Rise Residential Complex" has been started to construct to fulfill the use of high density land use. In addition, it bacame a major solution for a rehabilitation project to achieve a high volume ratio, which in turn brings a good business. In this study, POE is applied to secure residential satisfaction level between Apartment and High Rise Residential complex. Also life style differences are investigated between the two type of complexes. It was resulted that recent High Rise Residential Complex is quite acceptable in most respects, however interior vetillation and direct wind flow from living space through dining - kitchen to ease the cooking scent is not a satisfactory level. These two factors are most highly demanded for future design of High Rise Complex in considering specialties in our cultural life style.

• Journal of Advanced Navigation Technology
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• v.14 no.4
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• pp.512-520
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• 2010

As the applications based on Mobile and Ubiquitous becoming more extensive, the communication security issues of those applications are appearing to be the most important concern. Therefore, every part of the system should be thoroughly designed and mutually coordinated in order to support overall security of the system. In this paper. we propose new technique which uses the voice features in order to generate Mobile One Time Passwords(OTPs). Voice is considered to be one of the powerful personal authentication factors of biometrics and it can be used for generating variable passwords for one time use. Also we performed a simulation of homomorphic variability of voice feature points using dendrogram and distribution of voice feature points for proposed password generation method.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.44 no.3
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• pp.181-185
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• 1999

To compare the composition of volatile flavor components of three different cultivars of rice, Hyangnambyeo (aromatic cultivar), Heugjinjubyeo (pigmented cultivar) and Dongjinbyeo (normal cultivar), the volatile flavor components of brown rice were isolated by Likens-Nickerson simultaneous steam distillation and extraction apparatus. The flavor concentrates obtained were analyzed by gas chromatography and gas chromatography-mass spectrometry. A total of 65 components, including 14 aliphatic aldehydes and ketones, 7 aliphatic alcohols, 8 aromatic alcohols, 13 hydrocarbons, 9 esters, 7 aliphatic acids, and 7 miscellaneous components were identified. The aliphatic aldehydes, which are known as contributors to the overall flavor of cooked rice, were present in larger amounts in Hyangnambyeo than in Heugjinjubyeo and Dongjinbyeo, while the difference in quantity of these components between Heugjinjubyeo and Dongjinbyeo was not remarkable. Hyangnambyeo and Heugjinjubeyo contained 562 ng and 259 ng of 2-acetyl-1-pyrroline per gram of brown rice based on dry weight, respectively, which is a key compound contributing to the popcorn-like aroma in aromatic rice. Dongjinbeyo contained about 6 ng.

• Applied Biological Chemistry
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• v.48 no.3
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• pp.292-295
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• 2005

Synthesis of methyl 3-methyloctanoate, a perfume component isolated from African orchid Aerangis confusa (or Aerangis kirkii) was achieved starting from itaconic acid in 9 steps. Itaconic acid is one of the cheapest organic compounds which is the fermentation product of microorganism Asp. terreus. As the key intermediate, 2-methyl-1,4-butanediol 4-acetate was obtained through the enzymatic regioselective hydrolysis of 2-methyl-1,4-butanediol diacetate with lipase. After Grignard reaction and oxidation, 3-methyloctanoic acid was obtained and converted to the various corresponding scented esters with a variety of alkyl alcohols, and the resulting fragrancy esters are expected to be utilized as the aroma additive materials in cosmetics, drinks and foods.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.19 no.6
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• pp.31-40
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• 2016

This study identifies the basic personality types of subjects who use the healing garden and investigates their plants-preference. The purpose of the study is to provide a basic information about planting plan, considered as a main parts of healing garden. Survey results are stated as follows: First, the order of preference of instinct type tree is Prunus yedoensis, zelkova serrata, Phyllostachys Bambusoides. On the other hands, the order of preference of feeling and thinking type is Prunus yedoensis, zelkova serrata, Metasequoia glyptostroboides. Second, the order of preference of instinct type of flowers is Rosa hybrida, Hibiscus syriacus, Forsythia koreana. However, the preference of emotional type is the order of Rosa hybrida, cosmos bipinnatus, Helianthus annuus and the preference of accident type is the order of Rosa hybrida, Hibiscus syriacus, Helianthus annuus. Third, for the color preferences, instinct type prefer yellow color, feeling type and thinking type prefer red color. Lastly, when people view plants, most personality types are interested in flower firstly, and secondly type of tree and scent. In other words, we can assume that people are interested in the flowers, most noticeable in plants. This study will enhance the effectiveness of the healing garden by providing relevant information regarding healing garden planting plan. Future research should consider to widen the range of target of investigation in order to perform additional comparison analysis.

• Journal of Korean Medical classics
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• v.26 no.2
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• pp.121-132
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• 2013

Objective : Bambusae Caulis in Liquamen has been used by East Asian doctors who approved efficient clinical effects of it since the early stage of medical history. It is commonly used for lifestyle related diseases including stroke in recent days thanks to the increasing number of manufacturers. However, products from pharmaceutical companies as well as food companies are not classified as Bambusae Caulis in Liquamen but Bamboo vinegar. This study aims to discern disparate manufacturing process. Methods : In this study, original texts were searched to corroborate the correct method to produce Bambusae Caulis in Liquamen. It is essential to inspect the original texts thoroughly in the course of modernizing traditional knowledge. Result : Discrimination between the two substances starts from manufacturing process; Bambusae Caulis in Liquamen is made under the temperature of less then $170^{\circ}C$, containing mild fragrance and sweet taste, and the Bamboo vinegar over $170^{\circ}C$ upto $400^{\circ}C$, carrying strong smoky scent and acidness. Although some researches show conforming clinical actions of both products, still there is a possibility that closer clinical study would reveal their discrepancy. Conclusion : Current use of Bambusae vinegar needs speculation. Authenticity in proper manufacturing process can be attained through passed-on medical texts.