• 대한지역사회영양학회지
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• 제6권5호
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• pp.809-818
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• 2001

The purpose of this study was to fad the specific character of menu patterns by sex, age and health risk of subjects for the basic data of a nutrition education program. The dietary intake of the subjects was investigated by the 24-hour recall method. Subjects consisted of male 94, female 394, total 488. To analyze patterns, dishes were classified into major staple foods ; kimchi, soup and side dishes and also classified into 24 categories by the cooking method. For the men, a frequently served pattern was cooked rice + soup + kimchi. For the women, the pattern was also cooked rice + soup + kimchi. For the 20-49 year olds and the 50-64 year olds, frequently served patterns were cooked rice + soup + kimchi > noodle + kimchi. For the 65-74 year olds, those patterns were cooked rice + stew > cooked rice + kimchi. For the normal group and the risk group, the frequently served pattern was cooked rice + soup + kimchi. The most used menu pattern by the number of dishes was cooked rice + soup + kimchi in the male, female, normal group and risk group. For the 20-49 year olds, the pattern was cooked rice + soup + kimchi and noodle + kimchi. For the 50-64 year olds, it was cooked rice + soup + kimchi. For the 65-74 years old, it was cooked rice + stew. The result of analyzing patterns for the most used main staple food was cooked rice in all groups. The results of analyzing patterns, with those considered basic food, cooked rice, soup and stew, showed that frequently served patterns were cooked rice + soup > cooked rice > cooked rice + stew in all groups. With these results, we can summarize that the menu patterns of people in Kangbukgu was the younger, the more non-traditional. Also, the normal group had more various patterns than those of the risk group. Thus, we need further research about menu patterns to provide adequate nutrition education.

• 한국의류학회지
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• 제41권1호
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• pp.84-97
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• 2017

Water vapor and thermal transmission properties of high emotional garments are important to evaluate wear comfort; in addition, the measuring methods of these properties are also critical for breathable and warm suit fabrics. In this study, the water vapor and thermal properties of composite yarn fabrics made of CoolMax, Tencel, and Bamboo fibers with filaments were measured and compared according to the measuring method. Water Vapor Transmittance (WVT) of the fabric woven by the sheath/core composite yarn in the warp direction was the highest due to the small staple fiber volume in the sheath/core yarn structure and high air voids in the sheath/core yarn fabrics. This property was also the highest in fabrics woven by bamboo staple yarns in the weft direction, and was the lowest on hi-multi filament fabrics. However, water vapor resistance ($R_{ef}$) of these fabrics by KSK ISO 11092 showed the opposite results to the water vapor transmittance method ($CaCl_2$ method); in addition, its correlation coefficient was low. The correlation coefficient between $R_{ef}$ and the drying rate was 0.719; therefore, the measurement mechanism of $R_{ef}$ is analogous to the drying property measurement. The thermal conductivity of the fabrics woven with compact staple yarn showed a high value; however, the hi-multi filament fabric showed low thermal conductivity. Therefore, fiber characteristics affect thermal properties more than yarn structure. The correlation between thermal property and moisture transport was also low. This study showed that: water vapor transmittance was active at the loose yarn structure, dry heat transport was vigorous at the compact yarn structure, and heat transport was affected more by fiber characteristics than yarn structure. In conclusion, sheath/core composite yarns were relevant to the high absorptive cool suit along with siro-fil and CoolMax/Bamboo staple yarns that were relevant to the heat diffusive cool suit.

• 한국수자원학회논문집
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• 제45권6호
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• pp.557-568
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• 2012

산림사면에서 수문학적 과정을 이해하는데, 증발산 중 토양증발을 구분하여 규명하고 정량화하는 것은 도전적이지만 중요한 연구 주제이다. 본 연구에서는 2009년 5월 22일부터 31일까지 총 10일 동안에 습윤한 산림사면에서 세 지점에서 깊이별 토양수분을 집중 측정하고, 분석하여 토양증발과 관련 기작에 대해 연구하였다. 토양증발을 평가하는 방법은 토양수분자료의 물질수지($E_{SM}$), Penman식(1948) 그리고 수정된 Penman식(Staple (1974), Konukcu (2007), 평형증발($E_{equili}$))이다. $E_{SM}$을 계산하기 위해서는 지표면의 에너지 균형식을 이용하여 토양내의 증발깊이(DSL, dry surface layer)를 평가하였다. 그 결과, 각 지점(A, B, C)의 2시간별 10일 동안의 누적 증발량($E_{SM}$)은 약 2.09, 1.80 그리고 2.88mm으로 평가되었다. Penman식(1948), Staple (1974), Konukcu (2007), 평형증발($E_{equili}$)의 누적 증발값은 각각 4.91, 8.80, 8.63 그리고 3.28mm으로 $E_{SM}$보다 높은 값들을 보여주고 있다. 산림 내 토양증발은 직접적인 복사량과 바람의 영향보다는 낙엽층과 DSL으로 인해 토양 내의온도상승과 대기와의 상호작용을 통해서 일어난다. 이는 $E_{SM}$는 복사량의 변화보다 2~4시간 정도의 시간적 지체(time lag)가 보이기 때문이다. DSL과 지표저항($r_s$)은 토양수분이 감소함에 따라 선형적으로 증가하였다. 관측된 장력 및 토양수분의 수직적 분포를 분석함으로써 확보되는 DSL 값은 에너지 방정식에 의해서 추정된 값과 유사하게 나타났다.

• 한국식생활문화학회지
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• 제9권3호
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• pp.267-275
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• 1994

1. 주식 밥은 쌀, 찹쌀만으로 짓는 흰쌀밥, 기름찰밥이 대부분이었고, 그외의 밥의 주재료는 쌀이었고, 부재료는 잡곡, 두류, 야채, 산채, 견과류 등을 사용하였다. 찹쌀을 주재료로 하는 경우에는 대부분이 찌는 법을 사용하였고, 조미료로는 흰쌀밥을 제외한 거의 모든 종류의 밥에는 소금을 기본으로 이용하였다. 죽은 쌀을 주재료로 한 흰죽이 가장 많았고, 부재료는 유종실류, 한방재료류, 우유등을 이용하여 왼죽상태로 끓이는 것이 특이하였다. 국수는 건국수보다는 손국수의 형태가 많았고, 주재료는 밀가루가, 부재료는 콩가루, 메밀가루, 수수가루, 찹쌀가루등이 사용되었으며, 국수 마는 국물에는 표고버섯, 다시마 이외에 들깨, 참깨, 잣, 호도, 가죽나물 등이 이용되었다. 수제비는 밀가루를 주로 이용한 밀수제비가 대부분 이었고, 찹쌀 새알심 반죽에는 쪽을 넣어 이용하는 경우도 있었으며, 국물맛은 다시마, 표고버섯외에 가죽나물을 사용하여 특이한 맛을 내었다. 2. 부식 찌게보다 국이 3배 정도 많이 이용되었고, 주재료로 국에는 엽경채류가, 찌게에는 열매채소가 주로 사용되었다. 국물맛은 간장과 된장이, 양념은 고추가루, 마늘, 파와 참기름이, 농후제로는 들깨가루가 가장 많이 이용되었다. 조림의 주재료로는 근채류가 대부분이었고, 조리법은 기름에 튀기거나 볶아서 간장, 설탕, 물엿으로 조리는 방법이었고, 찜은 각종채소와 산채류를 국물에 익혀 들깨가루, 찹쌀가루를 섞어 농후하게 하는 방법이었다. 생채, 나물, 볶음에는 엽경채류와 산채류가 주재료로 사용되었고, 조리법으로는 삶거나 데쳐서 무치는 방법이 많았다. 볶음, 나물에는 간장, 소금을, 산채류에는 된장, 고추장을 기본 간으로 하고 있었다. 생채와 나물에는 참기름이, 볶음에는 들기름과 식용유가 주로 이용되었고, 양념에는 마늘, 파 이외에 인공조미료도 이용되고 있었다. 전(튀김)에는 엽경채류와 근채류가 가장 많이 사용되었고, 버섯, 더덕, 도라지, 우엉, 마등은 여러가지 방법으로 전처리한 후에 구이에 사용되었고, 사용되는 기름은 거의 모두 시판 식용유였다. 쌈의 재료는 상치가 가장 많았고, 방장은 된장, 고추장, 막장외에 멸치젓갈도 사용하였다. 회에는 생표고버섯이, 묵의 재료로는 도토리, 메밀, 녹두, 동부등이 주로 사용되었고, 조리법으로는 양념장을 뿌려서 먹는 법외에 묵볶음, 묵장아찌, 묵구이, 묵전등 매우 다양하였다.

• Fibers and Polymers
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• 제7권4호
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• pp.424-431
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• 2006

Roll drafting, a mechanical operation attenuating fiber bundles to an appropriate thickness, is an important operation unit for manufacturing staple yams. It influences not only the linear density regularity of the slivers or staple yams that are produced, but also the quality of the textile product and the efficiency of the thereafter processes. In this research, the dynamic states of the fiber bundle in the roll drafting zone were analyzed by simulation, based on the mathematical model that describes the dynamic behavior of the flowing bundle. The state variables are the linear density and velocity of the fiber bundles and we simulated the dynamics states of the bundle flow, e.g., the profiles of the linear density and velocity in the draft zone for various values of the model parameters and boundary conditions, including the initial conditions to obtain their influence on the dynamic state. Results showed that the mean velocity profile of the fiber bundle was strongly influenced by draft ratio and process speed, while the input sliver linear density has hardly affected the process dynamics. Velocity variance of individual fibers that could be supposed to be a disturbing factor in drafting was also influenced by the process speed. But the major disturbance occurred due to the velocity slope discontinuity at the front roll, which was strongly influenced by the process speed. Thickness of input sliver didn't play any important role in the process dynamics.

• 대한영양사협회학술지
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• 제2권2호
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• pp.141-157
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• 1996

This study was carried out to obtain the information concerning food preferences of 588 men working at industry in Ulsan area. The subjects of this study were composed of 245 clerical workers and 343 physical workers. The results of this study can be summarized as follows: 1. Average age of this subjects was 36.1 years(ranging from 21 to 57), in the educational background, most of subjects were high school graduates. The mean height and weight were l71.6cm and 67.5kg. 2. In the preference of food 1) The preference for staple foods, well-milled cooked rice was preferred the most by the subjects. Kalkooksoo(hot noodle), cooked rice covered with raw fish pieces, bread with red bean were preferred the most by the workers. 2) The acceptance for side-dishes were high in sirak(woogyogi) soup, bach tang, soybean paste soup, broiled fish, wild plant namul, small radish kimchi and crab steaming products by clerial and physical workers all together. 3) The preferences for fruits and beverages were high in water-melon, pear, fruit juice and Korean traditional beverage.

• 한국식품조리과학회지
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• 제30권1호
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• pp.92-108
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• 2014

"Eumsigbangmun(飮食方文)"is an old culinary archive written in 1880s and has been categorized into 144 parts, 86.5% of the archive deals with food, while the rest deals with clothing and dwelling. The contents of the food section are : recipe, storage, effect and taboo. The recipes are : 7 staple foods, 57 side dishes, 13 rice cakes, 5 Korean cookies and 7 drinks. The spices are : hot chilli pepper paste, soybean sauce and vinegar. The traditional alcoholic drinks are significant to the old culinary archive, but "Eumsigbangmun" has no record of it. Supplying food was a major problem during those times ; therefore, the archive introduces 17 methods of storing and engineering food, such as : storing vegetables and fruits, method of beef jerky, cleansing and storing of fishes. It also cautions about the traits and effects of fishes and meats. "Eumsigbangmun" is mostly similar to "Gyuhabchongseo(閨閤叢書)" and "Jusiksiui(酒食是儀)", however, it deals with / introduces unique foods such as doejomitang and yangjjim.

• The Journal of Asian Finance, Economics and Business
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• 제7권1호
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• pp.313-320
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• 2020

This study aims to analyze the household economic behavior of salt farmers participants in Salt Business Empowerment Program (Pugar) including of salt production, work flow, household revenue, the behavior of consumption of food and non-food items and the welfare level. This research followed a survey method by engaging 32 household farmers as participants. The findings revealed that the empowerment program was carried out through the technical assistance of salting production and the assistance of equipment and technology from Thread of Screw Filter and geoisolators to improve the quality of salt. The problems come when the marketing of salt is still limited to the collectors of salt which led to the price of salt level, manufacturers have not remained stable. Household revenue sources for some salt farmers also come from non-salt pond business activities. Farmer household revenue can be used to meet staple food consumption and non-food staple consumption. Based on the indicators of family welfare, households participating in the empowerment program were group into the category of prosperous families. In order to stabilize the price of salt at the producer level, government intervention in the people's salt trading system is needed.

• 한국염색가공학회지
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• 제22권3호
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• pp.272-281
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• 2010

This paper surveys the effects of drawing conditions of the worsted staple yarns on the mechanical properties of the knitted fabrics for highly aesthetical fabrics. The drawn worsted yarns were made on the yarn drawing system with various draw ratios under the fixed conditions of setting time, reduction and oxidation. The knitted fabric specimens were prepared on the 16 gauge circular knitting machine using these drawn worsted staple yarns. The tensile, shear, bending, compression and surface properties of these knitted fabrics were measured by KES-FB-AUTO-A system and also discussed with the drawing conditions. The tensile linearity, shear stiffness and bending rigidity decreased with increasing draw ratio. Any changes were not shown on the compressional properties with drawing conditions. But the friction coefficient of the knitted fabric on the course direction increased with increasing draw ratio, while there was no change according to the draw ratio on the wale direction.

• 농업과학연구
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• 제27권2호
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• pp.182-189
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• 2000

The issue of food security will become one of the most widely concerned area of public policy in North East Asia coming 21st century. Although those countries such as China, Japan, South and North Koreas and Mongolia places emphasis on the need to have stable and reliable capacity for food production, it will be highly possible for these regions to experience the shortage of food supply due to growing population, expanding urbanization and rapid industrialization within next decade. Since world food markets are characterized as unstable structure and dominated by large multinational firms, their reliances on importing staple food may create the aggravation of food shortage problem in emergency situations. One possible proposal for solving food security in north-east region might be movements toward multilateral food supply assurance agreements as a component of trade negotiations among these countries. As measures for cooperation for securing food supply in these regions, following principles would be suggested; 1) encouraging agricultural cooperation based on private business, 2) exchange of technical and human resources rather than material support, 3) developing mutual concern and benefits, 4) managing joint buffer stock for staple food.