• Journal of the Korean Society of Safety
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• v.31 no.3
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• pp.143-155
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• 2016

Recently, a massive loss of life and property is occurring in Korea due to traffic accidents, with the rapid increase in cars. For improvement of traffic safety, the Korea Transportation Safety Authority intensively analyzes accident data in local governments with low traffic safety index, performs a field investigation to extract problems and offers local governments improvements for problems, by conducting the 'Special Survey of Actual Conditions of Traffic Safety' each year, starting 2008. But local governments cannot strongly push forward the improvement projects due to the limited budget and the uncertainty of the improvement plan effects. Therefore, this study suggested a model which applied the Utility concept to the AHP theory, in order to efficiently decide a priority of the improvement plans in accident black spots in consideration of the limited budget of local governments. The number of accidents in each spot for improvement and accident severity, traffic volume, pedestrian volume, the improvement project cost and the accident reduction effect were chosen as evaluation factors for deciding a priority, and data about the improvement plan costs and the accident reduction effects, traffic accidents and traffic volume in the spots to undergo the special research on the real condition of traffic accident in the past were collected from the existing studies. Then, regression analysis was carried out and the Utility Curve of each evaluation factor was computed. Based on the AHP analysis findings, this study devised a priority decision method which calculated the weight and the utility function of each evaluation factor and compared the total utility values. The AHP analysis findings showed that among the evaluation factors, accident severity had the biggest importance and it was followed by the improvement plan cost, the number of accidents, the improvement effect, traffic volume and pedestrian volume. The calculated utility function shows a rise in utility, as the variables of the 5 evaluation factors; the number of accidents, accident severity, the improvement plan effect, traffic volume and pedestrian volume increase and a fall in utility, as the variables of the improvement plan cost increase, since the improvement plan cost is included in the budget spent by a local government.

• Korean Journal of Weed Science
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• v.18 no.2
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• pp.116-121
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• 1998

Field experiment were carried out to elucidate the changes of weed occurrence according to the sowing time and to establish the efficient weed control system in dry seeded rice cultivation. E crus-galli and D. sanguinalis are tow major weeds at the earlier sowings, but C. difformis was dominating at the later sowing. In the case of E. crus-galli, there was a tendency of gaining its dominance values as the rice growth stage advances. The later the sowing time was, the more weeds occurred at the early rice growth stages: However, when measured at heading, total dry weight was greater at the earlier sowings. Yield loss due to weeds were also greater at the earlier sowings. Community diversity of weeds was greater at the later sowings, while specific weed was gradually dominating as rice growth stage advances, regardless of sowing time. When herbicides were applied before 15 DAS, weeds were effectively controlled only upto 35 DAS. So systemic herbicide application, one on 0 to 10 DAS and the other on just after flooding, appeared to be recommendable in direct seeded rice cultivation.

• Korean Journal of Food Science and Technology
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• v.45 no.1
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• pp.53-58
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• 2013

The effect of baking on the physicochemical and sensory properties was investigated using a model system of sponge cakes incorporated with pine leaf powder (PLP) as a value-added food ingredient. PLP was incorporated into cake batter at 5 levels (0, 2, 4, 6, and 8%, w/w) by adding an equivalent amount based on the weight of wheat flour. After appropriate mixing, sponge cakes were baked at $170^{\circ}C$ for 30 min in an oven. The baked cakes were cooled to room temperature for 1 h prior to all measurements. The pH, moisture content, specific volume, height, volume index, and symmetry index decreased significantly with the increase in PLP content (p<0.05). On the contrary, specific gravity of the batter and baking loss increased (p<0.05). The lightness of the cakes decreased, whereas redness increased significantly with the higher amount of PLP in the formulation (p<0.05). Hardness also increased significantly (p<0.05). Both total polyphenol content and DPPH (1,1-diphenyl-2-picryl hydrazyl) radical scavenging activity increased significantly by the addition of PLP (p<0.05). The consumer acceptance test indicated that the addition of PLP up to 4% did not cause a significant unfavorable effect on the consumer acceptances in all attributes. The sponge cakes with 2-4% PLP would be recommended with respect to the overall acceptance score while taking advantage of the functional properties of PLP without sacrificing the consumer acceptability.

• Journal of Yeungnam Medical Science
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• v.12 no.2
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• pp.292-305
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• 1995

This study was carried out to develop a Korean language version of Zung's self-rating depression scale (SDS). The subjects consisted of 173 males and 161 females drawn from various groups of the general population by a cluster of sampling methods. In order to analyze the data on depression scores, Pearson's product moment correlation coefficient method was carried out, as well as reliability and factor analysis, by the SPSS/PC+ program. The results obtained were as follows: The mean average of the total depression scores were $40.60{\pm}8.66$ for the subjects. Thirty-seven subjects (11.1%) showed high depression scores of 50 or over. Test-retest reliability(coefficient r=0.82, p <0.001), internal consistency(coefficient r=0.84, p <0.001) were satisfactory. Factor analysis using oblique technique rotation yielded five factors. The items of confusion, indecisiveness, decreased libido, diurnal variation, and psychomotor retardation were scored higher by the subjects. The items of suicidal rumination, psychomotor agitation, constipation, irritability, and weight loss were scored lower.

• Food Science and Preservation
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• v.17 no.5
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• pp.602-607
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• 2010

The quality characteristics and shelf life of wet noodles containing a freeze-dried powder of Heracleum moellendorffii(HM) were studied to investigate the use of HM as a food ingredient. The weight, volume, and water absorption of wet noodle sprepared with HM(HML) decreased as the concentration of HM increased. The turbidity of HML sauce and the loss in the solid content of noodles after cooking were lower than those of control noodles. Whiteness(L) and redness(a) values of wet noodles decreased but yellowness(b) increased after addition of HM. The sensory qualities of HML, including appearance, taste, color, flavor, texture, and overall acceptability, were better than those of control noodles. Addition of HM to 0.6%(w/w) afforded the best sensory qualities with respect to taste, texture, and overall acceptability. The total polyphenol content of HML increased as HM concentration increased. Noodle DPPH free-radical-scavenging activities were 22%(control), 28.41%(0.3%HM addition), 40.22%(0.6%HM addition) and 49.42%(0.9%HM addition). Viable bacterial cell counts did not differ significantly between control noodles and those prepared using 0.6%(w/w)HM during storage for 6day sat $10^{\circ}C$. However, viable cell numbers in noodles prepared using 0.9%(w/w) HM were significantly lower than those of control samples and of noodles prepared using either 0.3%(w/w) or 0.6%(w/w) HM, during storage for 12 days at $10^{\circ}C$. Changes in pH values showed trends similar to those of viable cell numbers during storage.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.9
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• pp.1407-1413
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• 2019

Objective: This experiment aimed to investigate the effect of different sources and inclusion levels of dietary fat on productive performance and egg quality in laying hens raised under hot environmental conditions. Methods: A total of 480 Hy-Line Brown laying hens at 31 wk of age were randomly allotted to 1 of 5 experimental diets. The control diet contained 2,800 kcal/kg nitrogen-corrected apparent metabolizable energy with no fat addition. Four additional diets were prepared by adding 2.0% or 4.0% of animal fat (AF) or soybean oil (SO). Energy and nutrient concentrations were consistent among all diets. Diets were fed to hens for 4 weeks. Average daily room temperature and humidity were $26.7^{\circ}C{\pm}1.52^{\circ}C$ and $77.4%{\pm}4.50%$. The heat stress index was approximately 76, indicating that hens were raised under heat stress conditions. Results: Final body weight (BW) was greater (p<0.05) for hens fed diets containing 2.0% or 4.0% AF than for those fed the control diet or diets containing 2.0% or 4.0% SO. The BW gain and feed intake were greater (p<0.05) for hens fed diets containing additional AF or SO than those fed the control diet. Eggshell thickness was the greatest (p<0.05) for hens fed the control diet, but the least (p<0.05) for hens fed diets containing 4.0% SO. Egg yolk color was the greatest (p<0.05) for hens fed the control diet, but the least (p<0.05) for hens fed diets containing 4.0% SO. Conclusion: Inclusion of supplemental fat (AF and SO) in diets exhibits preventative effects on BW loss for hens raised under hot environmental conditions when energy and nutrient concentrations in diets were maintained. The effects were greater for AF than for SO. However, inclusion of supplemental fat in diets decreases eggshell thickness and egg yolk yellowness, possibly due to a reduction in Ca absorption and intake of egg yolk colorants.

• Food Engineering Progress
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• v.21 no.1
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• pp.93-98
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• 2017

The feasibility of incorporating cabbage powder (CP) as a value-added food ingredient into convenient food products was investigated using cookie as a model system. CP was incorporated into cookies at amounts of 0, 2, 4, 6, and 8% (w/w) based on total weight of wheat flour. pH level and moisture content of cookie dough decreased and increased significantly, respectively, with increasing levels of CP (p<0.05), whereas density was not directly affected by levels of CP incorporation. The spread ratio of cookies and their hardness increased significantly while the loss rate decreased significantly with increasing levels of CP (p<0.05). In terms of color, lightness and yellowness decreased while redness increased significantly (p<0.05) with increasing levels of CP. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical scavenging activities were significantly elevated by CP addition, and they increased significantly as CP concentration increased in the formulation (p<0.05). Finally, consumer acceptance test indicated that the higher than 4% of CP incorporation had an adverse effect on general consumer preferences. In contrast, cookies with moderate levels of CP (2%) were recommended based on overall scores to take advantage of the antioxidant properties of CP without sacrificing consumer acceptability.

• Food Engineering Progress
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• v.21 no.1
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• pp.64-71
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• 2017

This study investigated the effects of the mixing ratio of tofu paste and normal corn starch on the characteristics of gluten-free (GF) muffins. Soft wheat flour for wheat flour-based muffins (control) was replaced with the mixture of tofu paste and normal corn starch (NCS). The mixing ratios of tofu paste and NCS were 1:6.4 (S100), 1:5.1 (S80), 1:3.8 (S60), 1:2.6 (S40), 1:1.3 (S20), and 1:0 (S00), based on their total solid contents. GF muffins of S40-S100 developed the porous, sponge-like structure without crumb collapse. The weight and baking loss did not significantly differ in the control and GF muffins. By decreasing NCS in GF muffin batters, the moisture content, firmness, and crumb redness/yellowness of GF muffins increased, while their volume, specific volume, and crumb lightness decreased. Nevertheless, these characteristics (except for firmness) of S100 were much closer to those of the control. In the preference test, however, S60 (possessing lower attributes than S100 and S80) was most favored among GF muffins, and was very similar in all evaluations (except for appearance) to the control. Overall, the mixture of tofu paste and NCS would be a potential material to replace soft wheat flour in muffins.

• The Journal of Internal Korean Medicine
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• v.42 no.3
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• pp.375-384
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• 2021

Objective: This study was designed to analyze the clinical features of idiopathic pulmonary fibrosis patients who attended a Korean medicine hospital and the treatment effects through retrospective chart reviews. Methods: The medical records of 82 outpatients who had been diagnosed with idiopathic pulmonary fibrosis and visited the Allergy, Immune, and Respiratory System Department of Kyung Hee Korean Medicine Hospital from 8 January 2015 to 8 January 2021 were retrospectively reviewed. To assess the treatment outcomes, we used the FVC (Forced Vital Capacity), DLCO (Diffusing capacity of the Lung for CO), 6-minute walk test, and HRCT (High Resolution Computed Tomography). Results: The study group consisted of 28 females and 54 males. The median age of the patients was 67.98±11.44 years. The chief complaints were cough (n=51) and dyspnea (n=49). Other frequent symptoms were general weakness (n=8), weight loss (n=4), and a fever (n=2). A total of 77 (93.90%) patients were prescribed Korean herbal medicine, and 52 (63.41%) patients were treated with acupuncture, moxibustion, cupping therapy, ICT, or pharmacopuncture. After treatments, FVC, DLCO, the 6-minute walk test, and HRCT were maintained or worsened slightly. Conclusions: This study presented the characteristics of idiopathic pulmonary fibrosis patients treated by Korean medical therapies, and further studies of Korean medical treatments for idiopathic pulmonary fibrosis patients would be valuable.

• Applied Chemistry for Engineering
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• v.22 no.3
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• pp.301-307
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• 2011

Optimal culture conditions of Spirulina platensis NIES 39 have been established using different types of light sources. Several types of photobioreactors were designed and the increase of biomass, the amount of $CO_2$, fixation and the production of chlorophyll content were studied. The result revealed that the input conditions of a 10 min period per 4 h at the condition of 5% $CO_2$ and 0.1 vvm, were excellent in the growth. The growth showing the maximum biomass accumulation is limited to 1.411 g/L when using the fluorescent bulb and the low powered surface mount device (SMD) type LEDs which were equipped-inside in the photobioreactor. However, the biomass exceeded up to 1.758 g/L level when a high powered red LED (color temperature : 12000 K) photobioreactor system was used. The $CO_2$ fixation speed and rate were increased. Although the total production of chlorophyll content undergoes a proportional increase in the biomass, the net content per dry cell weight (DCW) showed the higher production with a blue LED (color temperature : 7500 K) light than that of any other wavelengths. The carbon dioxide loss was marked as 0.15% of the inlet gas (5% $CO_2/Air$, v/v) at the maximum biomass culture condition.