• Korean journal of food and cookery science
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• v.25 no.2
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• pp.189-198
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• 2009

This study was conducted to analyse middle school students' perceptions of seafood as well as their eating experiences and favorite cooking methods for seafood. It also examined the frequency and use of seafood on school lunch menus. Questionnaires were distributed to 739 students in 5 middle schools in the Busan area. On a scale of 5.00, the average scores for perceptions toward seafood were as follows: 3.67 for health & nutrition, 3.53 for taste, 2.53 for smell, 2.77 for convenience. The male students had significantly_(p<0.05) higher perception scores for health & nutrition, taste, and smell than the female students. Among 38 types of seafoods, the highest percentages for eating experiences included seaweed_(99.2%), anchovies_(99.1%), fried fish paste_(98.6%), shrimp_(98.4%), crab_(98.2%), squid_(97.9%), sea mustard_(97.8%), mackerel_(97.7%), dried squid_(97.3%), and hair tail_(96.9%). However, the majority of students had eaten a limited amount of seafood. The degree of seafood intake at home was significantly_(p<0.01) higher than at school. The students' favorite cooking methods for seafood were in the order of grilling, stir-frying, steaming, deep-fat frying, and soup. However, the middle school lunch programs primarily served as soup, seasoning, stir-fried, braised, deep-fat fried, and grilled, respectively. The main reasons for leaving seafood on a plate were inconvenience due to the fishbones_(62.7%), tasteless_(45.4%), and disliking the smell_(35.7%). Improvements that students wanted for seafood on school lunch menus included removal of fishbone for convenience_(67.0%), taste_(52.0), and increased variety of seafood types_(38.2%).

• Journal of Environmental Health Sciences
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• v.24 no.1
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• pp.62-69
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• 1998

It has been studied that the measurement of odor component emission at confectionery manufacture. The objects of this study were to investigate reduction of offensive odor. The survey effects of odorous materials are presented as follows. The countermeasure of operating process is to minimize sludge sediment in each unit facility. Especially, in summer, we have to clean the sludge frequently, because anaerobic decomposing is likely to occur easily. The sludge or scum from sedimentation tank pond, and floating tank should be treated quickly. We should avoid overloading operation. In the case of overloading, dissolved oxygen should be increased, the quality of wastewater input should be decreased. When dried cakes from condense tank or floating tank are left in treatment plant, we should cover, to prevent diffusion of smell with masking materials. The seasonal condition of operating should be fixed and the kind of coagulants should be changed because the wastewater in each season have different loading rates and organic materials. Odorous materials are very sensitive to the seasonal temperature variation. Especially, when the amount of rainfall is small and the high temperature of maintenance in long periods, air diffusion rate is large, so odorous materials can make great effect on surroundings comparision with other periods. To reduce odorous gas, as short term method, we had better take ceramic addition method. Especially, in summer we should take ceramic addition method. Also, as long term method, the size of wastewater treatment facility is the most important in the normal operating of wastewater treatment facility. But wastewater treatment facilities in this factory are too old, treatment process is old fashion, and the size is too small. So, large wastewater quantity to treat in summer. As results, the expansion of wastewater treatment facility and the process of improvement are required. Restriction level of odor was exceed. As it is overloaded in summer, the basis cause of odor is that the size of wastewater treatment facility is small. The prediction of air quality equilibrium density variation show that the odorous materials from working place are Amine materials whose smell strength is about 2.5(a little strong degree). We can suppose that in summer is sensitive to temperature variation, smell strength is larger as to reduce the origin of odor. We must expand wastewater treatment facility and improve the process A.S.A.P.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.871-875
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• 2008

This study was conducted to develop methods of promoting traditional Korean Kimchi globally. To accomplish this, 99 Spanish natives were surveyed for their sensory evaluation and awareness of Kimchi. The results revealed that a relatively high number (46.9%) of the respondents had eaten Korean Kimchi. After eating the Kimchi, women tended to provide a slightly higher overall acceptability than men. Furthermore, when the overall sensory evaluation was conducted, the characteristics of Kimchi that were most recognized were its red color, spicy smell and hot taste. In addition, 93.9% of the respondents said that Korean Kimchi was a suitable food based on its spicy flavor>chewing force>appearance>red color>fermented smell. However, 6.1 percent of the subjects responded that they did not find Kimchi appetizing due to its hot taste>fermented smell>chewing force. Interestingly, the hot taste was a common selection for the reason that individuals liked or disliked Kimchi. When ranked among traditional Spanish foods, Kimchi was reportedly similar to cooked cabbage, cooked bell peppers, cooked red peppers and Moheu ppikan, pickles, Spanish lettuce, chiseutora and oil pickled cheese, or to various vegetables pickled in vinegar. Taken together, the results of this study should facilitate the globalization of Kimchi. In addition, the findings of this study provide fundamental data that should assist in the development of a local style of Kimchi for Spain.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.38 no.8
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• pp.905-910
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• 2014

The steel grating discussed in this study is a drain cover that enhances the rigidity of the steel frame using an inclined inflow tract for wastewater, facilitates smooth drainage, and prevents the escape of bad smell from the drain. Recently, the urban problem of bad smell in sewerage lines has been hindering the improvement of living standards. Moreover, the frequent failure of existing products deters bad smell prevention measures and results in administrative power and budget wastage. The pressure to reduce budgets propels the increased demand for functional steel grating. Thus, this study focused on optimizing the design parameters of a steel grating by simultaneously considering its rigidity and drainage efficiency.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.390-397
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• 2010

Survey data from 654 adults (225 males, 429 females) were analyzed based on frequency, percentage, chi-square test, one-way ANOVA; and Duncan's multiple range test. The main results were based on the preference for chungkukjang_(CKJ) products using a 5-point Likert scale. According to the survey, traditional CKJ products received the highest score_(3.64) according to personal preference among all tested products. The responses to eight questions about CKJ products were also measured using a 5-point Likert scale. The question_ as to whether or not "CKJ has anticancer function" received the highest score_(4.24) while the "CKJ is good for hangover" scored the lowest. Regarding the preference for CKJ products, "good for health" (55.3%) and "unpleasant smell" (72.9%) were the most popular answers, Regarding the intention to eat CKJ food products, CKJ tofu was most often selected. Among the 11 items, CKJ tofu, CKJ steak, CKJ hamburger, CKJ ice cream; and CKJ vegetable salad were highly preferred foods. The percentage of respondents that expected "increasing" prospects for CKJ consumption was 55.2%, most likely because 76.9% of the respondents selected "healthy food". Regarding the reasons for decreasing prospects, 68.9% of the respondents chose "peculiar smell". In the same manner, 53.4% of adults replied that future quality improvement should "improve the smell".

• Journal of the East Asian Society of Dietary Life
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• v.15 no.2
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• pp.226-234
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• 2005

A study was conducted to improve satisfaction to school food service and to furnish source materials for nutrient education by researching degree of satisfaction of middle school students to school food service. Following results are from the study that targeted 215 male students and 173 female students in 5 middle schools in Daegu. Satisfaction rates regarding taste of foods, smell, proper temperature, use of seasonal food, cafeteria atmosphere, numbers of side dishes, and kindness of the cook in a cafeteria were higher than dissatisfaction. And dissatisfaction rates were higher in quantity and quality of foods, sanitation, purity of table wares, opening to nutrient education and related informations for students, opinion reflection of students, food serving time and gratification to food serving than the opposite. But the degree of general satisfaction on school food service were higher than the degree of general dissatisfaction. Sanitation was the first thing to be changed in school food service, then quantity of food and taste for the last. And there were notable differences between male students and female students in sanitation satisfaction. The variables that influence on satisfaction to school food service were sanitary administration, numbers of side dishes, quantity of foods, nutrient, smell and taste when ranked. And the main three things that have similar rate in quantity with satisfaction rate are taste, smell and nutrient of school food service. Through these followed results, degree of general satisfactions to school food service were higher than degree of general dissatisfactions. But sanitation, quantity and quality of foods, taste, and food serving size were not satisfactory for students in rate. Therefore it has to be improved to enhance satisfactions to middle school food service.

• KIPS Transactions on Software and Data Engineering
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• v.6 no.5
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• pp.229-234
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• 2017

Because of the invisible nature of software and the bad coding habits (bad smell) of the existing developers, there are many redundant codes and unnecessary codes, which increases the complexity and makes it difficult to upgrade software. Therefore, it is required a code visualization so that developers can easily and automatically identify the complexity of the source code. To do this, it is necessary to construct SW visualization tool based on open source software and redefine the coupling and cohesion according to the object oriented viewpoint. Specially to identify a bad smell code pattern, we suggest how to plug-in diverse parsers within our tool. In this paper, through redefining coupling and cohesion from an object oriented perspective, we will extract bad smell code patterns within source code from inputting any pattern into the tool.

• Journal of Korean Physical Therapy Science
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• v.4 no.1
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• pp.315-327
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• 1997

The purpose of this thesis is to investigate the application of a medical cure with a mixture of the merit of a hydrotherapy, as a kind of a physical therapy, and the remedy efficacy of mugwort, which uses in a chinese medical treatment in order to remove an unpleasant smell of HOT Pack and its tube to use in hospital. The usability of mugwort and the degree of its preference was obtained through question naires sent to 120 students including 50 students of the department of physical therapy. And the feeling, at the moment a HOT Pack Tube was opened, was investigated through 74-physical therapists. This research is to investigate the effect of the remedy to add a mugwort-pack in a HOT Pack tube using already in hospital. The results of this study are as following : The efficacy of a mugwort-pack to get rid of an unpleasant smell got better than that of a HOT Pack and its tube. As most of physical therapy laboratory lies to a basement of a hospital, the efficacy to remove a particular offensive smell of a basement got better than that of a HOT Pack using in a common hospital. Also, the degree of patients' preference on a HOT Pack to add with mugwort got to be higher and increased gradually. I can't see the definite difference of a medical remedy, but, I suppose that the visible feeling was of much help for the effect of patients's remedy.

• Journal of Information Processing Systems
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• v.16 no.4
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• pp.915-934
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• 2020

Software refactoring is a process to restructure an existing software code while keeping its external behavior the same. Currently, various refactoring techniques are being used to develop more readable and less complex codes by improving the non-functional attributes of software. Refactoring can further improve code maintainability by applying various techniques to the source code, which in turn preserves the behavior of code. Refactoring facilitates bug removal and extends the capabilities of the program. In this paper, an exhaustive review is conducted regarding bad smells present in source code, applications of specific refactoring methods to remove that bad smell and its effect on software quality. A total of 68 studies belonging to 32 journals, 31 conferences, and 5 other sources that were published between the years 2001 and 2019 were shortlisted. The studies were analyzed based on of bad smells identified, refactoring techniques used, and their effects on software metrics. We found that "long method", "feature envy", and "data class" bad smells were identified or corrected in the majority of studies. "Feature envy" smell was detected in 36.66% of the total shortlisted studies. Extract class refactoring approach was used in 38.77% of the total studies, followed by the move method and extract method techniques that were used in 34.69% and 30.61% of the total studies, respectively. The effects of refactoring on complexity and coupling metrics of software were also analyzed in the majority of studies, i.e., 29 studies each. Interestingly, the majority of selected studies (41%) used large open source datasets written in Java language instead of proprietary software. At the end, this study provides future guidelines for conducting research in the field of code refactoring.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.105-115
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• 2013

Maillard reaction flavors had been tried by using krill hydrolysate and precursors in order to develop Teriyaki sauce with the reaction flavors. Also, the study for applying krill to Teriyaki sauce had been tried by using krill instead of eel bones. To make boiled-type and grilled-type reaction flavors, krill hydrolysate was used with other precursors such as serine, glucose and glucosamine. In the dynamic analysis of headspace volatile compounds, 20 mL reaction flavor was analyzed by the combined system of purge & trap, automatic desorber, gas chromatography and mass selective detector. Three kinds of Teriyaki sauce were developed with reaction flavor, krill and eel bones, and their products were evaluated by 10 items of cooked vegetables, cooked potatoes, boiled shrimp, grilled shrimp, fishy smell, pungent aroma, burned smell, sweety aroma, chemical smell, mud smell and preference. In the results of headspace analysis, 35 and 33 volatile compounds were identified from grilled-type and boiled-type reaction flavors. Grilled-type had sulfur-containing, aliphatic compounds, alcohols, ketones, pyrazines, and other aromatic compounds, and grilled-type had aldehydes, furans, other nitrogen-containing compounds. In the sensory evaluation of Teriyaki sauce, the items of roasted shrimp and sweety aroma showed significant differences for grilled-type application to Teriyaki sauce. The above results show the possible application of grilled-type reaction flavor to Teriyaki sauce.