• Women's Health Nursing
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• v.9 no.2
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• pp.161-169
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• 2003

The purpose of this study was to identify menstrual symptoms, coping and Relief of Symptoms used by female college students. A convenience sample of 202 students were obtained from two colleges in Seoul. Data were collected through questionnaires from September 10 to December 18, 2001, Three instruments were used in this study, the Menstrual Symptoms Questionnaire by Park K. R(1988) and Menstrual Coping Questionnaire and Relief of Symptoms by Billings & Moos(1981) modified for this study. 1)Part time instructor, Department of Nursing, Pochon CHA University The data were analyzed by descriptive statistics, t-test, ANOVA with the SPSS 10.0 program. The result of this study are as follows. 1. Prevalence rate of dysmenorrhea was 91.6%. 2. The total mean score for menstrual symptoms was 1.89 of a possible total of 5 and mean score for each category was, 2.26 for water retention, 2.11 for negative affect, 2.02 for pain, 1.83 behavioral change, 1.69 for autonomic reactions, and 1.53 for concentration. 3. According to the result of this study, statistical differences were found for age (F=3.76, p=0.01), menstrual fear (t=2.02, p=0.04), dysmenorrhea (t=7.73, p=0.02), and taking medication (t=5.95, p=0.00). 4. The coping mode with the highest scores were 'rest and go to bed (83.7%)', 'regard mensturation as a physiological and temporary phenomenon (68.3%)', 'take a warm shower(66.8%)'. The most frequently used methods to relief of symptoms were 'take pain killers (99.9%)', 'to apply hot water bag on painful parts of the body (96.6%)' and 'rest and go to bed (88.8%)'.

• Food Science and Preservation
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• v.19 no.3
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• pp.323-327
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• 2012

The effects of ultrasound and ascorbic acid cotreatment on the browning inhibition and microbial growth of fresh-cut Tsugaru apples were investigated. The prepared samples were dipped in distilled water (Cont) or 1% (w/v) ascorbic acid solution (AA) and were then ultrasonicated in distilled water (US) or 1% (w/v) ascorbic acid solution (AA+US). The samples were then packed in a 0.04mm polypropylene bag ($20{\times}15$ cm) and were stored at $10^{\circ}C$ for eight days. The AA+US treated samples showed high $L^*$ and low $a^*$, $b^*$ values as well as inactivated PPO activity. The growth of the total aerobic bacteria also inhibited the AA+US treated samples more. The physicochemical properties were not different among all the samples. It was demonstrated in this paper that the ultrasonication treatment with ascorbic acid prevented the enzymatic browning of and microbial growth in fresh-cut Tsugaru apples.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.19 no.3
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• pp.1-9
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• 2016

The objective of this study was to exam early stages of plant growth of Euonymus fortunei 'Emerald and Gold' and Hedera japonica grown in fabric felt bag attached on vertical greenery system with the ratio of hydrophilic polymer to substrate, 0(referred as Control), 0.1, 0.2, or 0.4% (v/v), in order to effectively utilize rainfall for low maintenance. After rainfall, the increase in volumetric water content of substrate amended with the hydrophilic polymer was between 13% and 87%, compared to that in Control. During drought period, higher ratio of hydrophilic polymer to substrate slowly decreased the volumetric water content, and increased plant height, leaf length, leaf width, number of leaves, branch number, and stem diameter of both Euonymus fortunei 'Emerald and Gold' and Hedera japonica with the highest fresh and dry weights of shoots or roots under the 0.1% ratio of hydrophilic polymer.

• 한국해양학회지
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• v.30 no.2
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• pp.138-146
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• 1995

Present study was performed to describe the growth of Leptochela gracilis (STIMPSON, 1860), the dominant species of the coastal water near Kanghwa Island, Korea. Samples were collected from 1 sampling point by long bag seine net at monthly interval from April 1993 to January 1994 except for August 1993. In the population study of Leptochela gracilis, ovigerous female has appeared from April to September 1993 and the ratio (egg-bearing female/female) showed over 70% from May to July 1993. Female individuals were predominant from May 1993 to January 1994 and it was found that sex ratios were not significantly different between pregnant and non-pregnant period(p>0.05). The population of Leptochela gracilis was divided into 2 types of generation; i) short term generation. and ii) long term generation. Longevity of the long term generation was presumed to vary from 12 to 15 months. In the case of short term generation, spawned by egg-bearing stock of September, however, it was not certain whether they absorbed in the long term generation, thus overcome winter season or die after December by environment factors. The growth in cavalcade length of the long term generation was better fitted to Pauly and Gaschutz model than Von Bertalanffy.

• Journal of Fisheries and Marine Sciences Education
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• v.23 no.4
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• pp.709-722
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• 2011

This study was investigated to obtain basic data which can be applied to processing of retort pouched seasoned sea mussel. Shell was washed and steamed before shucking. Sea mussel meat was seasoned in boiled and mixed seasoning sauce(soy sauce 23%, monosodiun glutamate 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 15%, water 55%) for 30 min. The seasoned sea mussel was vacuum packed in plastic film bag and sterilized for various Fo values(Fo 7~13 min.) in a hot water circulation system retort at $121^{\circ}C$. The chemical composition such as pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable cells count of the retort pouched seasoned sea mussels sterilized with various conditions(Fo 7~13 min.) were measured. The same experimental items were also measured during storage. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 7 min. was the most desirable because this condition is most economical.

• Explosives and Blasting
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• v.36 no.4
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• pp.48-61
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• 2018

This case study is concerned with the project of the explosive demolition for the KOGAS office building located in Bundang district in Seongnam city. Since the office building was a kind of long-span beam structures, a mechanical demolition method using jacking support systems was considered in the beginning of the project. With consideration of the excessive reinforcement cost, uncertainty of safety, and prolonged construction period, however, the original plan was later changed to use an explosive demolition method. For the purpose of protecting nearby buildings and facilities during the collapse process, the explosive initiation sequence was elaborately designed to bring down the building structure towards its front left corner. A total of over 550 electronic detonators (Unitronic 600) was used to sequentially initiate the explosives installed at appropriate columns in the first, second, and fifth floors. To diminish dust production, water bags of small and large sizes were respectively installed at each column and on the floors to be blasted. As such, every effort was exercised to mitigate overall noise, dust, and shock vibrations that could be generated during the explosive demolition process for the office building.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.6
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• pp.632-639
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• 2018

To develop the high-value added seafood products from a regional speciality seafood, the seasoned dried pen shell Atrina pectinata adductor (SDPA) and seasoned smoke-dried pen shell adductor (SSPA) samples were prepared, and their optimal processing conditions, quality metrics, and shelf-life characteristics were examined. SDPA and SSPA samples were produced by thawing of frozen pen shell adductor, and cutting it into 6-7 mm slices, hot-air drying ($60^{\circ}C$, 20 min) or smoking ($110^{\circ}C$, 20 min), seasoning ($4^{\circ}C$, 12 h) with seasoning powder (60% sorbitol, 15% sucrose, 16% salt and 9.0% monosodium glutamate), hot-air drying ($60^{\circ}C$, 3 h), torching, vacuum-packaging in a laminated plastic film bag, heat treating with hot-water ($85^{\circ}C$, 15 min), and cooling. The moisture content of SDPA and SSPA samples was 44.5 and 43.0%, respectively, and the water activity was 0.845 and 0.842. The total amino acids in SDPA and SSPA samples were 20,986.8 and 21,312.4 mg/100 g, respectively, and the major amino acids in both products were aspartic acid, serine, glutamic acid, proline, glycine, alanine, valine, leucine, phenylalanine, lysine and arginine. The primary minerals were Na, S, K and P. Incubating tests indicated that the quality of SDPA and SSPA samples was maintained for 30 days of storage.

• Journal of Food Hygiene and Safety
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• v.38 no.2
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• pp.63-68
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• 2023

In this study, we analyzed the effect of storage conditions on the survival of fungi in red pepper powder. Red pepper powder was inoculated with a total of six fungal species, namely Aspergillus terreus, Aspergillus flavus, Rhizopus microsporus, Aspergillus fumigatus, Aspergillus niger, and Aspergillus ochraceus at a final cell count of 4-6 log CFU/g. After inoculating the sterilized red pepper powder with fungi, we dried the powder on a clean bench and packaged it in zipper bags. Following drying, the water activity was 0.502±0.001. Subsequently, the red pepper powder inoculated with fungi was stored at -20℃, 5℃, 15℃, and 25℃. All six species of fungi perished the quickest at 25℃ and survived for the longest (168 days) at -20℃. In summary, this study showed that fungi survive for an extended period in red pepper powder at -20℃ and 5℃ compared to 15℃ and 25℃. Therefore, to prevent fungal contamination, red pepper powder should have a water activity below 0.6 and be stored in a zipper bag at room temperature.

• Food Science and Preservation
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• v.9 no.3
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• pp.267-270
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• 2002

This study was carried out to establish storage methods and to keep high quality of the raw and boiled vegetable peanut. After boiling at 100$^{\circ}C$ for 20min at 7% saline water far 40min the pods were packaged with 80 $\mu\textrm{m}$ Ny/LDPE film in vacuum, 80$\mu\textrm{m}$ LDPE film and Gauge-bag, and stored at room temperature and 4$^{\circ}C$. The moisture content of pods in room temperature were decreased than pods at 4$^{\circ}C$. After 21days storaging with Gauge-bag, texture of pods were toughen because moisture content of pods reduced severely. Colour of raw pods in packaging 80 $\mu\textrm{m}$ Ny/LDPE film vacuum was severely browning but boiled pods was browning little after opening a seal. After 2days storage at room temperature and 21days storage at 4t, pods were deteriorated. The hardness was much lower in boiled kernels than raw kernels and decreased when the storage period elapsed.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47 no.3
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• pp.201-205
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• 2002

This study was carried out to investigate storability and develop suitable storage method for barley. Rough and milled barley such as Olbori(covered barley), Ssalbori(naked barley) and Chalssalbori (waxy naked barley) were packaged in 3P bag and OPP film bag, respectively, and stored at ambient and low temperature warehouse conditions. The weight loss was higher in milled barley than that of rough barley during barley storage. Acid value, one of the most important factor for grain quality evaluation, was increased from 4.9-9.0 mg KOH/100g to 6.5-19.9mg KOH/100g in milled barley at 16 months after storage. Reducing sugar content was increased while germination and water absorption rates were decreased during barley storage period. In terms of penal taste of boiled barley, rough barley could be stored safely more than one year regardless of storage methods where-ase milled barley stored in ambient temperature ware-house produced nasty flavor at 8 to 10 months after storage.