• Journal of Korean Academy of Fundamentals of Nursing
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• v.24 no.3
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• pp.230-242
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• 2017

Purpose: The purpose of this study was to develop a self triage application for rescue requests by disaster vulnerable populations. Literature was reviewed in order to define application trends and needs. Methods: Development of the self triage application was conducted in six stages as a hybrid model (analysis, design, development, implementation, evaluation, modification) of the ADDIE (Analysis, Design, Development, Implementation, Evaluation) model and Driscoll & Alexander model. Application system function and contents were tried with 6 experts and 4 people with hearing impairments. Results: Expert assessment of the application for self triage showed that reliability at 5 points was the highest, followed by utility at 4.8 points. Scores for quickness and expressiveness were low at 4.6 and 4.2 points respectively. User acceptability assessment of the application was measured at 66.73 points. Conclusion: The results show that the application for self triage is helpful to disaster vulnerable populations by providing relief in disaster situations. It is expected that use of this application as a self rescue ability can be made available for disaster situations. However, it will be necessary to establish policies for communication strategies with rescuers and public relations to improve the access rate of disaster app service.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.737-742
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• 2012

This study examined the quality characteristics of Gondre tofu containing 0, 0.1, 0.2, and 0.3% Cirsium setidens powder. Quality and sensory tests of Gondre tofu were performed. The yield rate of tofu decreased with the addition of Cirsium setidens powder. The pH of tofu decreased after the addition of Cirsium setidens powder. During 8 days storage, the addition of Cirsium setidens powder to tofu did not effectively inhibit the number of total aerobic bacteria. The L, a and b values of tofu decreased with increasing amount of Cirsium setidens powder added. In the texture properties, the hardness, cohesiveness, gumminess and brittleness increased, whereas the springiness decreased. The results of sensory evaluation showed that tofu containing 0, 0.1, and 0.2% Cirsium setidens powder had a higher taste, texture preference and overall acceptability than 0.3% Cirsium setidens powder. Therefore, the addition up to 0.2% Cirsium setidens powder positively affects the sensory evaluation of Gondre tofu. The addition 0.2% Cirsium setidens powder might be considered the most appropriate choice for manufacturing Gondre tofu.

• Food Science and Biotechnology
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• v.16 no.5
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• pp.734-739
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• 2007

This study was conducted to observe the quality characteristics of cheonggukjang fermented with new small-seed soybeans ('Agakong') according to the degree of germination of the raw soybeans. The sprouting rate was $8.6{\pm}5.6%$ after 12 hr of germination, but at 24 hr it increased rapidly to $85.4{\pm}4.7%$. We confirmed that the total isoflavone content immediately after soaking was 273.9 mg%, which was at least 3 times greater than for common soybeans; content increased at the start of germination, and increased to 338.4 mg% by 24 hr of germination, but then decreased. The quantity of viscous substance of the cheonggukjang increased in proportion to the degree of germination of the raw soybeans. The levels of amino acids in the cheonggukjang made from non-germinated soybeans, and soybeans germinated 48 hr, were 12.45 and 10.06%, respectively. The isoflavone levels in the cheonggukjang were determined by the degree of germination of the raw soybeans. There were no significant differences between the odor, sweet taste, savory taste, bitter taste, and overall acceptability of the cheonggukjang with different germination times of 0 to 36 hr.

• Advances in environmental research
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• v.9 no.1
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• pp.1-17
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• 2020

Pharmaceutically active compounds (PhACs) have become an environmental havoc in last few decades with reported cases of antibiotic resistant bacteria (ARB) and antibiotic resistant genes (ARGs), lethal effects over aquatic organisms, interference in natural decomposition of organic matter, reduced diversity of microbial communities in different environmental compartments, inhibition of growth of microbes resulting in reduced rate of nutrient cycling, hormonal imbalance in exposed organisms etc. Owing to their potential towards bioaccumulation and persistent nature, these compounds have longer residence time and activity in environment. The conventional technologies of wastewater treatment have got poor efficiency towards removal/degradation of PhACs and therefore, modern techniques with efficient, cost-effective and environment-friendly operation need to be explored. Advanced oxidation processes (AOPs) like Photocatalysis, Fenton oxidation, Ozonation etc. are some of the promising, viable and sustainable options for degradation of PhACs. Although energy/chemical or both are essentially required for AOPs, these methods target complete degradation/mineralization of persistent pollutants resulting in no residual toxicity. Considering the high efficiency towards degradation, non-toxic nature, universal viability and acceptability, AOPs have become a promising option for effective treatment of chemicals with persistent nature.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.2
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• pp.97-103
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• 2017

This study investigated the quality characteristics and antioxidant activities of breads prepared with 0, 3, 6, 9 and 12% green coffee bean powder. Fermentation rate of dough was reduced with increasing green coffee bean powder content. Volume, weight, and specific volume also decreased, whereas pH of breads increased with increasing content of green coffee bean powder. As powder concentration increased, 'L' value of breads decreased, whereas 'a' and 'b' values of breads increased. The hardness of breads increased upon addition of green coffee bean powder, whereas cohesiveness and springiness decreased. Chewiness was not significantly different among the groups. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity was significantly elevated by addition of green coffee bean powder. In the sensory evaluation, color, flavor and texture were highest in the control group. The sample containing 3% green coffee bean powder had the highest taste score. Overall acceptability was highest in the control group but not significantly different from the control group in breads with 3% and 6% green coffee bean powder.

• Food Science and Biotechnology
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• v.15 no.6
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• pp.884-888
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• 2006

In this study, we have attempted to characterize the effects of encapsulated mustard oil with regard to the extension of the shelf life of kimchi. The quantity of mustard oil or encapsulated mustard oil added to the brined cabbage in this study was 0.05%(w/w). Overall, the fermentation processes in the encapsulated mustard oil-added kimchi (EMO) and mustard oil-added kimchi (MO) occurred at a slower rate than in the controls. The periods during which the MO and EMO kimchi samples were edible were prolonged for more than two weeks, according to measurements of pH, total acidity, and microbial changes. The overall acceptability of EMO was superior to MO throughout the entirety of the fermentation period. Sensory evaluation verified that EMO yielded a more favorable product than the MO and control varieties. Encapsulated mustard oil can be employed as a natural food additive to prolong the shelf life of kimchi, via an induced delay of the fermentation process.

• Food Science and Preservation
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• v.8 no.3
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• pp.313-319
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• 2001

In order to produce the high quality rehydrated acorn Mook(Korean tradition gel flood) that enhance acceptability, the optimum condition was investigated for the rehydration process of dried Monk as salt concentration(0, 1, 2%), temperature(20, 70, 80, 90$^{\circ}C$) and time. The estimation of moisture gain, rehydration efficiency was analyzed statistically. The surface color md seniory evaluation were undertaken to evaluate the rehydrated Mook quality The optimum rehydration time was decided to 15 minutes and it takes 3 minutes for the cooling tilde. The moisture gain increased as the rehydration temperature increase. And the moisture gain and moisture gain rate were higher at 1% salt solution than other concentration. As the rehydration efficiency, surface color and sensory properties of rehydrated Mook, 1% salt treatment was superior.

• Korean journal of food and cookery science
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• v.17 no.3
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• pp.246-254
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• 2001

Effects of added green tea powder and Angelica keiskei powder on the quality characteristics of Yukwa were examined for the purpose of improving functioanality and variety of Yukwa, and usage of green tea Powder and Angelica keiskei. Dietary fiber contents of green tea powder were 5.2% soluble dietary fiber, 22% insoluble dietary fiber, while Angelica keiskei contained 28.9% soluble dietary fiber, 29.6% insoluble dietary fiber. Expansion rate of yukwa was 3,675% for control and the rates were slightly decreased as the addition level increased. Although Yukwas added 6% green tea and angelica keiskei powder were harder than the others when determined by rheometer, sensory evaluation results showed that hardness and mouthfeel were soft without any significant difference among the control and experimental samples. And internal structure of 4 and 6% green tea powder and those added angelica keiskei at three levels were evaluated by sensory panel as moderately compact. Overall acceptability of yukwa added 2% green tea Powder was the best of all while yukwas added angelica keiskei at three levels were evaluated as good. The results of peroxide value and TBA value showed that green tea powder had stronger antioxidative property than angelica keiskei. In conclusion addition of green tea powder by 2% level and angelica keiskei powder up to 4% would give us beneficial effects in the aspects of functionality and storage life of yukwa without any detrimental effects on the quality characteristics of it.

• Asian-Australasian Journal of Animal Sciences
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• v.9 no.2
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• pp.181-187
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• 1996

About 8 million tons of straw (dry matter) become rotten during the monsoon(June to August) season in Bangladesh. The possibility of preserving straw with urea, under wet condition during dry period (December to May) and its utilization by cattle has been studied. Five tons of fresh and wet(600g DM/kg material) rice straw were preserved for six months, with 5% urea(W/W) in either dome or rectangular shaped heap without any polythene cover. The preservation quality, acceptability and nutritive value of preserved straw were then comparted with that of dry straw in growing cattle. In both types of heaps, straw was excellently preserved having strong ammonia smell,dark brown in colour with no fungal infestation. Urea preservation of straw increased its CP and ADF content. Preserved straw was readily accepted by the animals and they were healthy throughout the experimental period. Compared to dry straw, urea preserved straw had nonsignificantly higher rumen degradability, straw intgake and growth rate. Similarly, digestibilities of DM(p<0.01), OM(p<0.01) & ADF(p<0.01) were significantly higher in the preserved than the dry straw. It was concluded that wet straw with relatively lower moisture(400 to 500 g/kg straw) content can be readily preserved by using urea without being covered with polythene. Whether the same phenomenon occurs in the preservation of fresh and weet rice straw with relatively higher moisture(600 to 700 g/kg straw) content is yet to be determined.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.482-489
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• 2005

Chungmiraejulpyuns made with various levels of Chungmirae leaf powder$(0-7\%)$ was studied to investigate the sensory and mechanical characteristics. Chungmirae juipyun was prepared with 3% Chungmirae leaf powder showed the most favorable tendencies in color, flavor and overall-acceptability. However, Chungmiraejulpyun prepared with $1\%$ Chungmirae leaf powder showed the most excellent tendency in taste, moistness and after-swallowing. In the texture meter measurement for Chungmiraejulpyun, hardness and springiness tended to increase with increasing Chungmirae leaf powder. Adhesiveness and cohesiveness showed significant differences. Texture characteristics of Chungmiraejulpyuns was prepared with $5\%\;and\;7\%$ Chungmirae leaf powder and stored at $20^{\circ}C$ for 60 days showed less change than those of the $0\%$ and $1\%$ groups. Gumminess and chewiness showed a similar tendency as hardness and there were significant differences due to changes in the additional rate of Chungmirae and storage time.