• 가정과삶의질연구
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• 제21권1호
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• pp.113-127
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• 2003

This paper aims to provide the basic data about the uses of agricultural products related to food, cloth and shelter in the late Joseon Dynasty by analysing$\ulcorner$Kyuhap-Chongseo$\lrcorner$(1809). The results of this study are as follows: 1. The agricultural products related to cloth, food and shelter were of 95 species total(horticultural crops 37.9%, industrial crops 22.1%, food crops 13.7%, floricultural crops 13.7%. and animal products 12.6%). 2. The agricultural products(24species) related to clothing were used for weaving, dyeing, laundering and starching textiles. 80 species of agricultural products were used as ingredients in about 140 dishes. As for shelter, the agricultural products(30species) were used for making stationaries. managing vessels and illumination, and building structures.

• 한국경영과학회지
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• 제34권3호
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• pp.71-84
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• 2009

This paper considers a remanufacturing and purchasing planning problem, in which either used products(or wastes) are remanufactured or remanufactured products(or final products) are purchased to satisfy dynamic demands of remanufactured products over a discrete and finite time horizon. Also, as remanufactured products are purchased more than or equal to a special quantity Q, a discount price policy is applied. The problem assumes that the related cost(remanufacturing and inventory holding costs of used products, and the purchasing and inventory holding costs of remanufactured products) functions are concave and backlogging is not allowed. The objective of this paper is to determine the optimal remanufacturing and purchasing policy that minimizes the total cost to satisfy dynamic demands of remanufactured products. This paper characterizes the properties of the optimal policy and then, based on these properties, presents a dynamic programming algorithm to find the optimal policy. Also, a network-based procedure is proposed for the case of a large quantity of low cost used products. A numerical example is then presented to demonstrate the procedure of the proposed algorithm.

• 한국한의학연구원논문집
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• 제1권1호
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• pp.471-476
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• 1995

Natural products used for oriental medicine often come from various geographical sources, after several different distribution channels. Therefore some form of quality control procedure is required to safeguard naturl products for prescriptions purposes. To achieve this, systematic apprroaches such as morphological examination, microscopic analysis of powdered herbs and chemical analysis can be carried out. However, to ensure absolute criteria for quality assurance of natural products, DNA fingerprinting method such as RAPD(Random amplified polymorphism DNA) analysis can be used for authentication of natural products for authenticatin of natural products. In this study, warious oligonucleotide primers will be synthesized for the detection of RAPD markers and also parameters of affecting PCR(Polymerase Chain Reaction) in the detection of RAPD markers of rare and high-priced natural products will be studied with genomic DNA of chosen samples.

• 대한지역사회영양학회지
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• 제16권1호
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• pp.75-85
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• 2011

The purpose of this study was to investigate basic data on the degree of parents' recognition and satisfaction with the use of environment-friendly agricultural products. The conclusions of this study are as follows. The survey on the use of environment-friendly products in households showed that 68.7% of the respondents used environment-friendly products at home. The frequency of purchasing organic products by household consumers showed that 25.1% of the respondents bought organic products one to two times per week. The most popular items of the environment-friendly agricultural products used were vegetables, comprising 63.9%. The households with more than 3,000,000 won of monthly income tended to consume more domestic livestock products (p < 0.05). In comparison to general agricultural products, environment-friendly agricultural products users showed higher satisfaction level with a better quality in term of safety, quality, nutrition, taste, appearance, diversity and price. The degree of satisfaction with safety was the highest ($3.8{\pm}0.68$), and price showed the lowest ($2.76{\pm}0.79$). The degree of parents' recognition of the governmental support for environment-friendly agricultural products showed that those who were aware of the supporting policy were 44.5%, but 55.5% of them didn't know about the fact that 46.6% of the respondents agreed that environment-friendly agricultural products should be used in more than 50% of the foods used for school food service. The respondents pointed out that vegetables (45%) sprayed with pesticide are the most urgent food item that need to be replaced by environment-friendly farm products.

• 한국환경보건학회지
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• 제46권5호
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• pp.481-494
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• 2020

Objectives: No study has been conducted to review characteristics of humidifier disinfectants (HD) products, such as real numbers, levels and types of HD substances contained, or the volume marketed. We aimed to review the characteristics of HD through a literature review. Methods: We collected literature reporting the names, numbers, and ingredients of HD and discussed them with a focus on the number of HD products and the chemicals used as a disinfectant. Results: A total of eight publications has reported the names of HD brands or types of disinfectants from 2011 to 2020. To date, a total of 40 HD products have been used, excluding four products. Eight HD products used polyhexamethylene guanidine phosphate (PHMG) and 14 used a mixture of chloromethylisothiazolinone (CMIT) and methylisothiazolinone (MIT) as disinfectants. Benzalkonium chloride (BKC) and sodium dichloroisocyanurate (NaDCC) were also used as a disinfectant in several HD products. A total of 19 HD products were associated with the development of HD associated lung injury (HDLI). The Oxy Saksak HD product containing PHMG showed the highest number of HD associated health effects. The type of disinfectant from a total of 14 HD products has not been identified. Conclusions: A total of 40 HD products have been marketed in South Korea since 1994. Further studies should be conducted to identify the association of product characteristics, including type of HD ingredients, with health effects.

• 한국식품영양학회지
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• 제12권4호
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• pp.350-357
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• 1999

To investigate the consumption pattern of traditional fermented soybean products a survey was con-ducted to the subjects composed of 308 housewives in busan yangsan and ulsan. Doenjang was rated among one of the often-used traditional foods in Korean meal preparation. 67.2% fo the respondents used Doenjang once or twice a week and 22.7% every day and by the educational level the lower in education level used more. Doenjang has been prepared by housewives themselves(46.9%) or by their relatives(30.7%) for the most important reason of good taste and by purchasing of commercial products(22.4%) for convenience. By regional groups the frequency to use commercial products of Doenjang was higher in Ulsan and the younger or the higher in education level showed the higher frequency. The consump-tion pattern of Gochujang was very similar to that of Doenjang. Chunggukjang which has peculiar flav-our showed very low consumption with being rarely used or having not eaten by 60.3% of subjects. Gan-jang was consumed mainly once or twice a week and jin-ganjang was preferred than Guk-ganjang. In the preparing methods Guk-ganjang have been made by housewives themselves(31.0%) by their relativ-es(29.5%) or by purchasing of commercial products(31.0%) and Jin-ganjang mainly by purchasing of commercial products(65.0%) which showed higher consumption frequency of commercial products com-pared with Doenjang and Gochujang.

• 한국미생물·생명공학회지
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• 제9권4호
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• pp.253-261
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• 1981

Fermented foods available in Korea may be classified into four groups, namely, fermented soybean products, fermented cereal products, fermented vegetable products, and fermented fishery products based on raw materials used. The representative fermented foods based on soybean are Kanjang(soysauce), Doenjang(fermented soybean pastes), and Kochujang(red pepper added-fermented soybean paste). Such fermented products are made using Meju(functioning as a starter and prepared by fermentation of steamed soybean mash) as an essential ingredient, and used widely as a soup base and/or in seasoning side-dishes for everyday meals year around. Excepting Sikhae, all fermented products based on rice and other cereal grains are of alcoholic nature. Takju (Makgeolli) used to be made using rice as the major raw material, however, mainly due to the shortage of rice in recent years, other cereals, such as, barely, corn, and wheat flours are also used to replace rice today. Owing to such changes in the raw materials. the popularity of Takju has been somewhat reduced, yet it is still widely consumed in rural areas. Although Chungju is a popular rice wine with superior qualify over Takju, the amount consumed is considerably limited. The highest qualify rice wine, Bupju, in particular, is made by a low temperature fermentation using glutinous rice. Kimchi is an unique fermented vegetable product of long tradition in Korea. Although it was for consumption mainly in winter season serving as a source of vitamins, today it is widely used throughout the year. Except Kkakdugi and Dongchimi, all of the fermented vegetable products contain salted Korean cabbage as an essential item, while they abound in varieties depending on material composition and methods of processing, and also on seasons and localities Next to Kimchi in this category is Kkakdugi made of raddish in popularity and quantity consumed. The four groups of fermented food products described above are reviewed in some detail and evaluated in terms of their nutritional significances, processes and microorganisms involved. and their commercial potentials. Jeotkal (or Jeot) is a name given to all fermented products of fishery origin. A number of Jeot can be prepared by adding salt and allowing fermentation to the raw materials such as shrimp, anchovy octopus, clam, oyster, etc.

• 한국축산식품학회지
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• 제40권6호
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• pp.863-880
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• 2020

Studies conducted in the past decade related to the use of natural antioxidants in meat products revealed the prevalent use of plant-based antioxidative materials added as powders, extracts, or dried or raw materials to meat products. The amount of antioxidative materials varied from 7.8 ppm to 19.8%. Extracts and powders were used in small amounts (ppm to grams) and large amounts (grams to >1%), respectively. Antioxidative materials used in meat products are mainly composed of phenolic compounds and flavonoids, which are able to inhibit lipid peroxidation of meat products, thereby preserving meat quality. However, the main ingredients used in processed meat products are the traditional additives, such as sodium erythorbate, sodium hydrosulfite, and synthetic antioxidants, rather than natural antioxidants. This difference could be attributed to changes in the sensory quality or characteristics of meat products using natural antioxidants. Therefore, novel research paradigms to develop meat products are needed, focusing on the multifunctional aspects of natural antioxidants.

• 한국CDE학회논문집
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• 제7권2호
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• pp.131-139
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• 2002

Custom-tailored products always vary their sizes and shapes to satisfy the customers' tastes and requirements but they have to be fabricated as fast as possible when ordered. One way to solve this problem is to prepare several representative products in advance and each custom-tailored product is generated by machining the closest representative product. To realize this approach, it would be necessary to be able to group the products into several groups each of which has a representative product. Once the similar products are identified to be grouped, the representative shape can be generated such that all the products in the group can be made by machining the representative product. The custom-tailored products considered in this work have similar shapes but different sizes. Since these products have free surfaces, that are hard to be compared, their convex hulls are used for the grouping. Among all the products to be grouped, one product is chosen as a base shape. The shape and overall similarity values between the base shape and the remaining shapes are calculated as their convex hulls are rotated virtually. By calculating these similarity values at each rotation, the optimal alignment of the reference shape with respect to the base shape is determined. Overall similarity value at this optimal alignment is used as a measure for grouping. A prototype system based on the proposed methodology has been implemented and used to group the shoe-lasts for custom-tailored shoes.

• Industrial Engineering and Management Systems
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• 제8권3호
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• pp.162-170
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• 2009

This paper deals with a closed-loop remanufacturing system with one manufacturer and one remanufacturer. The manufacturer sells new products bearing the 'Extended Producer Responsibility (EPR).' It is assumed that the manufacturer's collection rate of used products depends only on the buy-back cost, while that of the remanufacturer depends on the minimum allowed quality level of used products in addition to the buy-back cost. Through the development of mathematical models with the objective function of maximizing profit, we study an efficient operation policy of each party. The decision variables are the unit selling price of new products and remanufactured products, the unit buy-back cost of the used products of the manufacturer and remanufacturer, and the minimum allowed quality level. The validity of the model is examined through numerical examples and sensitivity analysis.