• Environmental Engineering Research
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• 제18권2호
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• pp.85-90
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• 2013

This study is an attempt to quantify rainwater utilization and miscellaneous water demand in Tokyo's 23 special wards, the core of the urban area in Tokyo, Japan, in order to elucidate the potential of further rainwater utilization. The rainwater utilization for miscellaneous appropriate water demands, including toilet flushing, air conditioning, and garden irrigation, were calculated for six different types of building: residential house, office, department store, supermarket, restaurant, and accommodation. Miscellaneous water demands in these different types of building were expressed in terms of equivalent rainfall of 767, 1,133, 3,318, 1,887, 16,574, and 2,227 (mm/yr), respectively, compared with 1,528 mm of Tokyo's average annual precipitation. Building types, numbers and its height were considered in this study area using geographic information system data to quantify miscellaneous water demands and the amount of rainwater utilization in each ward. Area precipitation-demand ratio was used to measure rainwater utilization potential for miscellaneous water demands. Office and commercial areas, such as Chiyoda ward, showed rainwater utilization potentials of <0.3, which was relatively low compared to those wards where many residential houses are located. This is attributed to the relatively high miscellaneous water demand. In light of rainwater utilization based on building level, the introduction of rainwater storage mechanisms with a storage depth of 50 mm for six different types of buildings was considered, and calculated as rainfall of 573, 679, 819, 766, 930, and 787 (mm), respectively. Total rainwater utilization using such storage facilities in each building from 23 wards resulted in the retention of 102,760,000 $m^3$ of water for use in miscellaneous applications annually, and this volume corresponded to 26.3% of annual miscellaneous water demand.

• 대한지역사회영양학회지
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• 제6권5호
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• pp.755-764
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• 2001

This study was carried out to evaluate meal management behavior of housewives and to improve their behavior by determining what problems exist. The survey was conducted using a questionnaire in Jinju from October to November in 1999. It was shown that 29.1% of housewives didn't plan food budget, whereas only 5.6% of them did. The reasons for not planning food budget were mostly due to not forming a habit(38.8%), irregularity of prices(19.9%) or irregularity of income(13.8%). The characters of planning food budget and the reasons for not planning were not affected by age, education, monthly income, family size or monthly flood cost. Only 17.8% of meal managers recorded their housekeeping in detail and 47.4% of them wrote only the important things. Recording housekeeping records was affected by age and education. It was found that most meal managers(90.8%) didn't set menu planning and they didn't fuel the need for menu planning. The frequency of food shopping was every two days(36.2%), twice a week(20.9%) or randomly(27.4%), and the places for food shopping were supermarket(49.0%) and traditional market(41.3%). Both were affected by education or age. The quality of food was the main reason(54.6%) far the selection of food shopping place. Important consideration for selection of food and meals was preference of family(47.4%) and this character was affected by education. It was shown that the score of nutrition knowledge was 7.36, and it was affected by education. The results of this study suggest that the government, educators and scientists in nutrition make efforts to develop various levels of practical education programs for meal management and nutrition depending on age, education and community using mass media.

• 한국식생활문화학회지
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• 제28권5호
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• pp.480-487
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• 2013

This study is conducted to investigate to the consumption pattern of Kimchi and perception about the functional Kimchi of consumer. The survey was done between October 1 to October 15, 2011 among 294 male and female adults aged 19 and over in Seoul and Gyeonggi-do areas. The gender distribution of subjects was 33.3% males and 66.7% females. 64.3% of subjects prepared Kimchi by themselves, 23.5% of subjects received Kimchi from relatives and 12.2% of subjects purchased Kimchi from the market. In addition, the rate of preparing Kimchi at home is highest in those aged fifty or over. Only 41.8% of subjects knew how to make Kimchi. 72.1% of subjects responded that they ate Kimchi one or more a day. 46.6% of subjects have purchased commercial Chinese cabbage Kimchi. The amount of one-time purchase of commercial Kimchi were investigated; 45.2% of subjects have been buying 500-1 kg, 34.4% of the subjects bought less than 500 g, and 11.2% of subjects bought 1-3 kg. 28.2% of subjects buy Kimchi at the supermarket and warehouse market. With regard to the evaluation of Kimchi taste, most consumers were not satisfied with the sweetness of Kimchi. In this result, the perception about functional Kimchi was very low. Consumer's demands were as follows: nutrient enhancement, strengthening of biologically active substances, lactic acid bacteria enhancement in order. Small sales units were preferred by the consumers, and complementation of sweetness of kimchi was required. Various Kimchi including functional Kimchi must be developed to meet the needs of consumers.

• 한국식품영양학회지
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• 제25권2호
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• pp.299-307
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• 2012

In this study, Kimchi usage was examined by nationwide consumers. 1,000 consumers between 20~60 years olds from 15 cities/province based on an administrative district participated in this questionnaire, which were one-on one interviews from September 23th to October 14th, 2009. 76.1% of the customers prepared Kimchi by them self, 26.9% customers received Kimchi from relatives and, 13.1% purchase Kimchi from the market. In addition, the rate of preparing Kimchi by themselves increased with age(p<0.05). 4~6 cabbage heads(34.5%) was the most preferred quantity for preparing Kimchi at a time, which was followed by more than 10 heads(25.2%) and 2~3 heads(22.9%). Chinese cabbage Kimchi was the most preferred type for purchase. 49.1% of customers purchased Kimchi at the supermarket and warehouse market and the origin of the ingredients, taste and-, price of Kimchi were considered important factors. The satisfactory scores of selling Kimchi were variety 3.60, taste 3.11, freshness of main ingredient 3.10, hygiene 2.86, -appropriate salt usage 2.99 and-, the origin of ingredients 2.94. There were significant difference between gender in taste and hygiene of selling Kimchi (p<0.05). In conclusion, to provide more appropriate Kimchi based on changes in Kimchi usage and consumption patterns at home and in the community, new types of Kimchi should be developed.

• 한국수산과학회지
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• 제16권3호
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• pp.225-230
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• 1983

본 연구는 단백질 분해성이 강한 세균을 분리하고 그 균의 특성과 균이 생성하는 효소의 성질을 알기 위하여 시판식품 즉 ground beef, cooked shrimp meat, perch fillet, oyster meat, beef with textured vegetable protein, fish digest 등에서 세균을 분리하였다. 분리된 740균주중에서 $30.8\%$에 해당하는 228균주가 단백질 분해성이 있었으며 이 중에서 단백질 분해성이 제일 강한 균주는 Streptococcus sp.였다. 본 균주는 배지에 $KH_{2}PO_4\;0.15\%,\;K_{2}HPO_4\;0.4\%$를 첨가하여 $37^{\circ}C$에서 6시간 배양했을 때 maximum growth에 도달하였고 균체외 단백질 분해효소의 활성은 배양 7시간경에 최고에 달하였다. 그리고 본 Streptococcus sp.가 생성한 균체외 단백분해효소는 EDTA나 o-phenanthroline에 강한 조해작용을 받고 phenylmethylsulfonylfluoride나 p-hydroxymercuribenzoate에 영향을 받지 않는 metal-chelator sensitive protease임을 알 수 있었다.

• 한국동물위생학회지
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• 제35권3호
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• pp.231-237
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• 2012

In this study, monitoring of food additives as an artificial sweeteners on favorite dairy products of children, which are deal at supermarket, was performed. We analyzed aspartame, acesulfame-K, sodium saccharin, and sucralose from total 206 dairy products which are fermented milk, ice-creams and others. Aspartame was detected from 3 cases of fermented milk. Sucralose was detected from 10 cases of processed milk and 2 cases of fermented milk. The detected concentration was followed [average (minimum~maximum)]: aspartame 34.6 mg/kg (2.9~97.9 mg/kg), sucralose 29.8 mg/kg (5.5~67.7 mg/kg). The level of intakes of detected sweeteners were evaluated by comparisons with the acceptable daily intake (ADI) data established by the joint FAO/WHO expert committee on food additives. The estimated daily intake (EDI) of aspartame and sucralose per day were 0.37 mg/day, 0.20~0.32 mg/day. The intake levels were 0.05~0.8%, which were all within safe levels.

• Preventive Nutrition and Food Science
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• 제7권1호
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• pp.95-104
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• 2002

A survey on Korean families′purchase of fresh fruits and vegetables was conducted to increase understanding of families′food decision making. Two hundred ninety seven families with at least one elementary-school age child were selected from four elementary schools to complete a questionnaire during April, 2001 in Gyeongju, Korea. Descriptive statistics, Chi-square test, T-test, and ANOVA statistics were used to analyze the data. The major findings are as follows: Families bought fresh fruits and vegetables at the public markets or the farmer′s markets and a large supermarket most frequently in both summer and winter. Families grew produce by themselves and bought them from farmers directly least frequently in both summer and winter. Families whose housewives had less than middle school education brought fruits and vegetables from Agricultural Co-ops and grew thens by themselves more frequently compared to those who had higher education. On the other hand, families whose housewives had graduated from 4 year college bought fruits and vegetables from large supermarkets more frequently compared to those who had lesser education. "Quality"and "safety production"of fruits and vegetables and "clean environment of store"were the three most important factors when they decided the place to buy fruits and vegetables. "Being treated as a valuable customer" and "ease of finding things"were the two least important factors. Families whose housewives were in their thirties valued "cleanness of the store"and "being treated as a valuable customer"important factors when they decided the place. Families whose housewives had less than middle school education thought that price, availability of public transportation, and availability of locally grown food were the important factors for deciding the place compared to those who had higher education. The price was the factor which low-income families thought important for decision making on the place to buy fruits and vegetables.

• 서비스연구
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• 제2권1호
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• pp.29-37
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• 2012

대형마트의 시장규모는 국내유통시장에서 높은 비중을 차지하고 있다. 국내 유통시장은 지난 1996년 유통시장 개방 이후 대형마트의 확산과 성장에 힘입어 발전해왔다. 하지만 최근에는 업태 간 경쟁이 너무 치열해지면서 더 많은 고객을 유치하기 위해 가격경쟁을 넘어 시식행사와 같은 이벤트가 많아졌다. 이러한 상황에서 시식행사와 관련된 요인과 소비자 구매행동에 관한 관계를 규명하는 것은 중요한 일이다. 대형마트의 시식행사가 소비자 구매행동에 미치는 영향을 검증하기 위하여 시식행사기준을 제품요인으로 설정하여 변수들 간의 관계를 연구모형으로 설정하였다. 연구결과 여러 가지 제품에 대한 요인 중 원산지에 따라 추가 지불 가능한 금액이 증가한다는 가설 하나만이 유의성 있게 나왔다. 이것으로 보아 대형마트에서는 시식행사 시 상품의 원산지를 투명하고, 또한 최근에 수입산 식품의 대한 부정적인 생각을 가지고 있는 소비자에게는 국산 제품위주로 시식행사를 진행하는 것이 마트의 매출액을 높이고 고객을 더 끌어들이기 위한 하나의 방안이 될 것으로 본다.

• Applied Biological Chemistry
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• 제38권3호
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• pp.259-262
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• 1995

DHA(cis-4,7,10,13,16,19-docosahexaenoic acid)가 첨가된 분유와 보통분유의 저장중 지방의 산화안정성을 thiobarbituric acid법에 의해 살펴보았다. 두 종류의 분유는 지역의 슈퍼마켓에서 구입하여 시료병에 $2{\pm}0.05\;g$씩 넣어 암소와 빛의 존재하에서 저장하였다. DHA가 첨가된 분유 지방 산화는 보통 분유보다 증가되었고 특히 빛의 존재하에서 산화는 더욱 촉진되었다. 빛과 DHA를 포함한 불포화지방산은 분유지방을 산화시킴에 있어 상호 역할을 강화시키고 있었다. DABCO (diazabicyclooctane)를 분유에 첨가하면 빛에 노출된 분유의 지방 산화를 줄였는데 이는 분유에서도 일중항산소에 의한 광산화가 발생함을 암시한다. DABCO에 의한 유지방의 산화 억제 정도는 DHA가 첨가된 분유에서 높게 나타났다.

• 한국실내디자인학회논문집
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• 제15권3호
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• pp.118-125
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• 2006

A number of the retail and traditional market customer is decrease, whereas that of the supermarket in department-store customers is increase. This case suggests that customers have a preference for much more comfortable and pleasant shopping places And making a reasonable purchase in the supermarkets where we can find various goods and price zone, is now garden variety. It is a current course that once the manager ask an architect for multi-functional space design in department-store and then the architect compose a team and start to design. Of course, the team of planner thinking manage give the design team the basic material data such as commerce analysis and the use of each layer in the department store but, the design team solve the assignment by architectural form, functional space plan and the limited architecture law, After establishing general design for architecture, we can ask shopping-mall distribution, products display and interior design of the interior design team. so it is inevitable that the interior design team concerning M$\cdot$D can find lots of complementary factors with architecture design. The purpose of this study is analyzing the differences of architecture design, which has to accept the limited law and interior design concerning M$\cdot$D, satisfying the structure and the law in the future design for the department-store. Also the purpose of this thesis is suggestion the items architects and interior designers research into together to make the inner space ideally.