• Journal of Nutrition and Health
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• 제43권6호
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• pp.638-652
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• 2010

A valid food or dish frequency questionnaire needs to be developed in Korea for accurate dietary assessment because the dietary practices of Koreans are very different from those of other countries. This study was conducted to evaluate the accuracy of the newly developed, semi-quantitative, dish-based frequency questionnaire (Semi-DFQ) with 12-day dietary records (12-DRs) as a gold standard. The study subjects were 115 men and 173 women aged 30-65 years old. We calibrated the frequency, portion size and daily intake of 112 dish items reported in Semi-DFQ with those in 12-DRs by Spearman rank correlation coefficients (SCCs). The consumption frequency and portion size reported in Semi-DFQ were higher than those in 12-DRs. The SCCs for the consumption frequency of various dishes ranged from -0.07 (fried seaweed) to 0.70 (instant coffee), the portion size ranged from -0.09 (cold seaweed soup) to 0.68 (soju), and the daily intake ranged from -0.07 (fried seaweed) to 0.71 (soju). The SCCs were higher for dishes consumed daily, such as steamed rice,milk, coffee and alcohol, than those of foods eaten rarely. The overall agreements between the Semi-DFQ and 12-DRs were low for categories of consumption frequency and portion size, even though some dishes showed high SCCs. The SCCs of the two methods in consumption frequency and amount were higher among the women and younger subject. The results revealed the limitation of the Semi-DFQ for evaluating the status of usual individual intake. Therefore, the Semi-DFQ can be used in addition as dietary records and 24-hour recall depending on the research aims.

• 대한치과의사협회지
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• 제54권7호
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• pp.521-528
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• 2016

Purpose: The aim of this study was to evaluate the erosive potential of several fruit-flavored liquors marketed in Korea by measuring pH, titratable acidity, and variations in pH utilizing an ISO method. Materials and Methods: Six fruit-flavored liquors were investigated. An orange juice and three kinds of soju were selected as the control beverage. The pH and titratable acidity of the beverages were determined by 1 M NaOH until the pH 5.5 and 7.0 (recorded as $TA_{5.5}$ and $TA_{7.0}$, respectively). All measurements were performed in triplicate. The process of ISO 28888 was used for measurement of the pH variation (${\Delta}pH$) using an under-saturated hydroxyapatite solution (screening solution) and determining the difference between the initial and final pH of the screening solution. The average ${\Delta}pH$ was determined based on 4 measurements. Results: All the fruit-flavored liquors tested in this study showed a pH lower than the critical pH for dental erosion (4.5). The average pH of the fruit-flavored liquors was 2.77 and was also lower than the pH of the soju and an orange juice (control drinks). $TA_{5.5}$ and $TA_{7.0}$ values of the fruit-flavored liquors were 4.92ml and 7.13ml, respectively. The fruit-flavored liquors showed an erosive potential capable of damaging the enamel surfaces, whereas the orange juice had the highest titratable acidity. The changes in pH determined using the screening solution confirmed that the fruit-flavored liquors had erosive potential, with ${\Delta}pH$ value of 1.53. Conclusions: The fruit-flavored liquors tested in this study might have a strong potential to erode dental hard tissues.

• 한국치위생학회지
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• 제8권3호
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• pp.85-98
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• 2008

This study is to enforce to ready basic data of effective dental education program and no smoking and no drinking program for high school students who do smoking and drinking, executed investigation by own recording way using smoking and questionnaire consisted of actual conditions and caries prevention awareness and dental health knowledge degree of drinking to some man high school. Analyzes result that total 487 people respond in SPSS WIN 13.0 programs and got following sequence. Result of this study is as following. 1. Mans high school students had more students who do not than a drinking student and main current received most soju. Third-year student appeared by thing which receive a lot of soju than 1 or 2 class student but different other difference was not seen by class. 2. Mans high school students had more students who do not than a smoking student and a student who smoke more than 3 years was the most. I can know was old since third-year student smokes than 1 or 2 class student. 3. It was not difference that keep in mind by drinking, smoking availability although there were many students who recognize that all of the on-time dental medical examination, sugar intake limitation, fluorine inclusion toothpaste, teeth fluorine application are seldom effective on caries prevention. 4. Recognized that right brushing is effective relatively on caries prevention. I was shown difference that recognized that righter brushing is effective on bad tooth courtesy call than a student who a student who do not smoke does, and keeps in mind according to smoking availability ($x^2$=6.78, p<0.05). 5. I knew best about question of 'A caries may not treat if is painless' among that question ask knowledge for a caries, and appeared by thing which do not know best about question of 'Know that method that supply fluorine in water'. 6. A student who do not drink general dental know-how for a caries was high knowledge degree for a caries than a drunk student but it was no difference that keep in mind by drinking availability. Also, a student who do not smoke by smoking availability was high knowledge degree for a caries than a done student but difference that keep in mind statistically was not seen. 7. It was no difference that keep in mind by drinking availability, but a student who do not smoke by smoking availability was high relation knowledge degree with food and a caries than a smoked student, and I was shown difference that keep in mind according to smoking availability(t=-2.03, p<0.05). 8. Awareness and synthetic estimation degree of knowledge degree a student who do not smoke than a smoked student mouth knowledge degree high, and I was shown difference that keep in mind according to smoking availability(t=-2.03, p<0.05). When see as result such as singularity, family, school, all social institutions may have to help by national business coming and try so that can become national business based on special know-how for development of effective and epoch-making education program as quickly as possible.

• 한국식품과학회지
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• 제26권5호
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• pp.649-654
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• 1994

증류주의 pH는 $3.43{\sim}5.85$ 범위였으며 안동소주, 이강주, 마오타이츄, 문배술, 옛향-보리 등은 약 pH4.00이하 이었다. 총산은 마오타이츄가 매우 높았으며 일본의 센바타누키, 중국산 빠이걸, 북한산 백로술은 매우 낮은 값을 보였다. 우리나라 민속소주의 총산은 $11{\sim}88\;mg/100ml$였다. 첨가물이 있는 백로술, 빠이걸, 츄우예칭츄, 이강주의 전기전도도값이 매우 크게 나타났으며 증류주의 밀도는 $0.9121{\sim}1.0833\;g/ml$ 범위였고 백로술이 특이하게 1.0000 g/ml보다 높은 값을 보여 주었다. 증류주의 굴절률은 $1.3263{\sim}1.3610$ 범위였다. 우리나라 전통민속주들은 $274{\sim}278\;nm$ 부근에서 자외부 흡수극대를 나타내었고 스카치위스키, 진도홍주, 마오타이츄, 츄우예칭츄등 착색된 증류주는 넓은 파장 범위에서 강한 자외부흡수를 나타내었다. 물리화학적 특성값보다는 흡광도 자료에 대한 주성분 분석이 우리나라 민속소주와 중국산 카오리양츄를 서로 다른 집락으로 잘 나타내었다. 이러한 결과를 통하여 증류주의 품질관리, 분류동정, 유사성과 이질성 파악에 유익한 정보를 얻을 수 있었다.

• Applied Biological Chemistry
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• 제50권1호
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• pp.29-35
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• 2007

국내 다소비 식품과 선택된 주류 내의 발효 중에 자연발생하는 발암기능물질인 ethyl carbamate의 함량과 일일섭취량, 초과발암위해도를 GC/MS/SIM으로 분석하였다. 배추김치, 왜간장, 소주, 과일주에 각각 평균 1.41, 19.44, 3.00, 170.88 ${\mu}$g/kg이 함유되어 있는 것으로 분석되었다. 20-64세 여성의 경우, 국내 다소비 식품과 주류에 의해 ethyl carbamate 노출량은 평균 9.42ng/kg, 최대 35.75ng/kg으로 나타났고, 남성의 경우, 평균 12.73 ng/kg, 최대 48.87 ng/kg으로 나타났으며 이는 주로 배추김치, 왜간장, 소주, 과일주에 의한 것으로 밝혀졌다. 한국 여성의 초과발암위해도는 평균 $4.7{\times}10^{-7}$ 최대 $1.8{\times}10^{-6}$, 남성은 평균 $6.4{\times}10^{-7}$ 최대 $2.4{\times}10^{-6}$로 위해성이 있는 것으로 평가되어 식품업계의 ethyl carbamate 저감화 노력이 필요한 것으로 판단된다.

• 한국임상보건과학회지
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• 제5권3호
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• pp.880-887
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• 2017

Purpose. This study was conducted from the period of April 12th, 2017 to April 26th, 2017. The questionnaires were distributed among a group of 76 adults aged 20 years or older, who participated in the prevention program of the department of dental hygiene at Busan Metropolitan City. The negative questionnaire was finally analyzed. Methods. The SPSS program was used for analysis of this study. The general characteristics of the subjects were t-test and one-way, ANOVA(by Scheffe post-test) for a PHP index (Patient Hygiene Performance index) according to frequency analysis, general characteristics, smoking and drinking behavior, and dietary behavior. Results. As a result of an examination of the PHP index(Patient Hygiene Performance index) ac- cording to smoking and drinking behavior, the amount of alcohol drunk was statistically higher than that of 'soju that was not drunk'(P<0.05). As a result of the PHP index (Patient Hygiene Performance index) according to dietary behavior, 'vegetarians' were statistically higher than 'Carnivorous oriented' individuals (P<0.05). Moreover, individuals who regularly 'drank almost no water' were statistically significantly higher than those who 'drank water steadily'.(P<0.05). Conclusion. As a result, appropriate management is required for oral health of the patient, Oral health education is needed to systematically consider smoking, drinking, and eating habits when taking into consideration the individual oral environment.

• KSBB Journal
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• 제17권3호
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• pp.266-270
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• 2002

생리 기능성을 가진 고부가가치의 모과 술을 개발하기 위하여 먼저 최적 발효조건을 검토한 결과 모과 파쇄액($20^{\circ}$brix)에 Saccharomyces cerevisiae를 5% 접종하여 $25^{\circ}C$에서 10일간 발효시켰을 때 에탄올이 가장 많이 생성(10.6%) 되었다. 모과발효주의 생리기능성을 조사한 결과 ACE 저해활성과 혈전용해활성은 각각 36.7%와 24.0 U이었고 tyrosinase 저해활성과 아질산염 제거 활성은 각각 96.7%와 52.7%을 보여 모과 60일 침출추와 유사하였다. 모과 발효주의 기관지 질환에 관여하는 S. aureus, K. pneumonia에 대한 항균활성(투명환)은 각각 8.5 mm과 4.0 mm로 비교적 강하였다.

• 한국식생활문화학회지
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• 제14권2호
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• pp.131-137
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• 1999

The purpose of this study is to investigate the drinking patterns and behaviors of Yangsan College students. Data were collected by a self-administered survey from the subjects, of which male students were 336 and female 165. The results of this study were as follows: 1. With regard to attitude toward drinking, 93.1% of the male subjects and 84.3% female subjects reported to have favor for drinking while only 9.3% of the subjects against drinking. 2. Those who reported to have at least a drink everyday were 13.3% of the subjects. For drinking frequency subjects who reported once in two or three day were most popular(21.9%). The frequency of drinking alcohol was associated positively with amount of discretionary money the students have. 3. For amount of drinking, 42.5% of subjects responded that they were able to drink soju at least one bottle per occasion. Data showed a high positive correlation between drinking frequency and financial costs they spent to drink. 4. The reasons subjects gave to drink included social gatherings after school or student activities (40.1%), change of mood(16.5%), and personal cerebration(16.5%). 5. The most popular place for the subject to go for a drink was neighborhood pubs(43.5%), followed by bar or pubs at downtown(28.3%) and nearby campus(12.2%).

• Journal of Microbiology and Biotechnology
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• 제16권12호
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• pp.1961-1967
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• 2006

Levels of ethyl carbamate, a potential carcinogen produced naturally during fermentation, in major Korean fermented foods and alcoholic beverages were determined by GC/MS/SIM, and their average daily intake and excess cancer risk in Korean people were estimated. In GC/MS/SIM analysis n.d.-4.26, 1.40-58.90, n.d.-3.76, n.d.-1.87, and 0.40-10.07 $\mu$g/kg of ethyl carbamate were detected in kimchi, soy sauces, fermented pastes, fermented dairy products, and alcoholic beverages, respectively. The average daily intake of ethyl carbamate and excess cancer risk through major Korean fermented foods and alcoholic beverage consumption were 6.0 ng/kg bw/day and $3.0\times10^{-7}$, respectively for the average Korean person aged 3-64 years, and were mainly contributed by Chinese cabbage kimchi, soy sauces, and Soju.

• 한국미생물·생명공학회지
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• 제27권3호
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• pp.236-245
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• 1999

Andong Soju is a Korean traditional distilled liquor brewed with Nuruk which is cultured with wild microorganisms. To provide useful information for scientific production and systematic quality control of traditional distilled liquor, the effects of mixed culture of the alcoholic yeasts and saccharifying molds isolated from the Nuruk, and mashes on the flavor and sensory characteristics were investigated. Distillate from mashes cocultured with Saccharomyces cerevisiae and Hansenula anomala using Mucor Nuruk was compared with distillate from mashes brewed with Andong Nuruk and with distillate from plant fermented mashes to analyze their flavor characteristics. The volatile flavor compounds in distillates were analyzed by GC and GC-MS using direct injection, solvent extraction, and purge & trap methods. Alcohols such as 3-methyl-1-butanol, 2-methyl-1-propanol, 1-propanol, and 2-phenyl ethanol; aldehydes such as acetaldehyde and 2-furancar-boxaldehyde; esters such as ethyl ester of acetic acid, hexanoic acid, octanoic acid, decanoic acid; alkanes, alkenes, ketone, sulfur, and pyrone compounds were detected. Alcohols were chief components of flavor compounds. No significant difference in overall acceptability test was shown among three experimental groups(p<0.05), but Nuruk-like aroma, Kaoliangchiew-like aroma, sweet taste, and well rounded mouthfeel showed significant differences among them(p<0.05).