• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1436-1443
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• 2007

This study was conducted to investigate the shelf-life and quality of Takju added with Glycyrrhiza uralensis (GU), Menthae herba(MH), Schizandra chinensis(SC), and chitosan (C) during storage at $10^{\circ}C$ for 12 days. The viable cell and yeast cell numbers of the Takju treated with Schizandra chinensis powder (SCP) and C were moderately reduced compared with those of the standard. The SC and C Takju were shown to have the lowest oxidations. For turbidity, the SC and C Takju were the most stabilized. Among the treatments, sugar content, pH, and acidity showed no significant differences during storage. However, the lightness, yellowness, and redness value of all the samples were higher than those of the standard. In the sensory evaluation, the standard, SCP, and C scored comparatively higher than the other samples at 0 day. On the other hand, SC and C, GU+MH, and C scored higher after 9 days. From these results, treating Takju with SCP, GU, MH, SC, and C resulted in improvements with regards to its preservation and development of quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.4
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• pp.550-556
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• 2014

Rice bran contains both excellent nutritional value and functional advantages. Its utilization is limited due to reducing texture and low storage. To satisfy various tastes, Bacillus spp. having high amylase and protease activities were selected. Using the strains, we made whole grain soybean Meju with a reduced manufacturing period by increasing the concentration of total nitrogen. We made soy sauces with mashing ratios of soy bean and rice bran at 10:0, 9:1, 7:3, and 5:5, and then compared their physiochemical properties. After 2 weeks of fermentation, the sugar content increased from 21~22% to 30~32%. However, pH and salinity showed no differences. At a ratio of 9:1, total nitrogen, amino nitrogen content, and total free amino acid contents were the highest at 1.62%, 652.52 mg%, and 8,804.03 mg/kg, respectively, compared to other mashing ratios of soy bean and rice bran. Especially, the contents of aspartic and glutamic acid, which increase delicate flavoring, were higher in our soy sauce compared to those of general traditional soy sauce and brewed soy sauce, which were 504.25 and 1,262.25 mg/kg, respectively. Serine and alanine, which are related to sweet taste, were present at 49.50 and 518.75 mg/kg, respectively, which were the highest among all mixing ratios, at a ratio of 9:1. Compared to general traditional soy sauce and brewed soy sauce, the contents of histamine and tyramine among biogenic amines decreased to 35.85 and 41.04 mg/kg, respectively. Finally, a soy bean and rice bran mixing ratio of 9:1 was determined to be the optimal mixing ratio in the sensory evaluation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.921-926
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• 2008

Wild grapes contain lots of organic acids, vitamins and inorganic salts compared to other fruits. Also, it has known to have excellent effects on preventing cancer and heart disease. Wild grapes are supposed to be superior material for fermentation of wine. Tannin contents of wine, which is an important functional factor in flavor of wine, were enhanced to develop quality of Korean wild grape wine. In this study, we investigated tannin extraction conditions and analyzed quality properties of tannin-enhanced wild grape wine. The most suitable tannin extraction condition for enhancing tannin of wild grape wine was extraction of tannin from green tea using spirits at 4oC. For producing high quality wild grape wine, added concentration and time of tannin extract were 6.5 mg/mL before wild grape wine fermentation. Tannin contents of tannin-enhanced wild grape wine was $7.4{\pm}0.05\;mg/mL$. Quality properties of tannin-enhanced wild grape wine fermented under optimized fermentation conditions were analyzed. pH, acidity and alcohol contents were $3.69{\pm}0.01$, $0.95{\pm}0.01%$ and $12.2{\pm}0.03%$, respectively. Total sugar, tannin, polyphenol and resveratrol contents of tannin-enhanced wild grape wine were $60.00{\pm}1.15\;mg/mL$, $79.50{\pm}0.55\;mg/mL$, $7.40{\pm}0.05\;mg/mL$ and $5.00{\pm}0.11\;mg/mL$, respectively showing significantly higher value than that of commercial wine. Production of high quality wild grape wine is expected with the establishment of optimum fermentation condition and tannin-enhancing process of wild grape wine.

• Nuclear Medicine and Molecular Imaging
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• v.42 no.6
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• pp.456-463
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• 2008

Purpose: We evaluated the incidence and malignant risk of focal breast lesions incidentally detected by $^{18}F-FDG$ PET/CT. Various PET/CT findings of the breast lesions were also analyzed to improve the differentiation between benign from malignant focal breast lesions. Materials & Methods: The subjects were 3,768 consecutive $^{18}F-FDG$ PET/CT exams performed in adult females without a history of breast cancer. A focal breast lesion was defined as a focal $^{18}F-FDG$ uptake or a focal nodular lesion on CT image irrespective of $^{18}F-FDG$ uptake in the breasts. The maximum SUV and CT pattern of focal breast lesions were evaluated, and were compared with final diagnosis. Results: The incidence of focal breast lesions on PET/CT in adult female subjects was 1.4% (58 lesions in 53 subjects). In finally confirmed 53 lesions of 48 subjects, 11 lesions of 8 subjects (20.8%) were proven to be malignant. When the PET/CT patterns suggesting benignancy (maximum attenuation value>75 HU or <30HU; standard deviation of mean attenuation > 20) were added as diagnostic criteria of PET/CT to differentiate benign from malignant breast lesions along with maximum SUV, the area under ROC curve of PET/CT was significantly increased compared with maximum SUV alone ($0.680{\pm}0.093$ vs. $0.786{\pm}0.076$, p<0.05). Conclusion: The malignant risk of focal breast lesions incidentally found on $^{18}F-FDG$ PET/CT is not low, deserving further diagnostic confirmation. Image interpretation considering both $^{18}F-FDG$ uptake and PET/CT pattern may be helpful to improve the differentiation from malignant and benign focal breast lesion.

• Archives of design research
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• v.17 no.2
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• pp.425-436
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• 2004

A new design field called eDesign appears as if eBiz is an online related business in which an industrialized design creates the individual value added facing a digital revolution. The field of eDesign requires a special design process and management methodology regardless of the fact that human sensitivity will be satisfied through a dehumanized computer technique. However, it is the reality of eDesign that has been dependent upon a simple process or project management tool of general design. In this study, we develop an eDesign platform based on an eDesign process and template mainly focused on eBusiness in order to overcome the wrong situation. The template is a kind of document that has a standardization form. We aim to establish a general process through various case projects, store information using a necessary template, and use for the way of visual communication. We propose a standard of eDesign platform that can be widely applied to the field of design, medium and small enterprises focused on IT businesses or design-team through this project performed as an educational-industrial study. It makes it possible to get a detailed process methodology, which can be applied to many small design related companies that don't have their own process yet, and will be a scale for comparing their own process in which the company has a process of opened standard eDesign with it. In addition, it makes possible a systematic control of the own projects within and outside the firm, accumulating information for the firm through the database, and easy communication. Furthermore, it can be applied to check the process of the project as a checklist, and then it will reduce trial and error repeated for every project that has been done.

• Korean Journal of Poultry Science
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• v.12 no.1
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• pp.17-24
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• 1985

In order to investigate an effect of non-protein nitrogen on the biological utilization of protein, hatched single comb White Leghorn male chicks were fed for the first 8 days with a commercial chicks mash, next 6 days with protein-free diet and subsequent 6 days with protein-free diets and protein diets containing 10.59% of crude protein supplemented with 0, 0.5, 1.0 and 1.5%, respectively. During experimental feeding period, chicks fed protein-free diets had intaked gradually lower feed and had shown a similar body weight loss though urea contents were increased. When birds fed protein diets, body weight gain and feed intake were not different among birds fed the graded levels of urea although feed conversions were shown a highering tendency along with increasing urea contents. According as supplemented urea were increased, protein efficiency ratio f (PER) and net protein ratio (NPR) were increased in chicks fed protein-free diets, which were shown a lowering trend in chicks fed protein diets. Effect of supplemented urea on the urinary excretion of uric acid were not found in birds fed protein-free diets, while which were increased in birds fed protein diets with the increase of urea contents. Urea addition did not affect the excretion of total creatine in birds fed protein-free or protein diets. Excretion of ammonia was jogjered in order to increasing level of urea in birds fed protein-free diets, but which were not found any particular effect in birds fed protein diets. Also urea excretion were gradually increased with the increasing contents of urea in protein-free and protein diets. Nitrogen balance of birds fed protein-free diets were minus values, which were increased with increasing urea contents in diets. When birds fed protein diets, nitrogen balance and urinary nitrogen excretion was highered and fecal nitrogen excretion were not altered as urea levels of diets increased. Digestibility of urea nitrogen supplemented in protein-free diets were lowered along with increasing contents of urea, but biological value(BV) and net protein utilization(NPU) was found a highering tendency in birds fed protein-free diet containing 1.5% of urea. When birds fed with protein diets, digestibility, BV and NPU of protein were found a highering trend in birds fed protein diets added with 0.5% of urea.

• Journal of Science of Art and Design
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• v.10
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• pp.183-218
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• 2006

Colors change in time corresponding with the value system and aesthetic consciousness of the time. The roles that colors play in painting can be divided into the formative role based on the contrast and harmony of color planes and the aesthetic role expressed by colors to represent the objects. The aesthetic consciousness of the orient starts with the Civility(禮) and Pleasure(樂), which is closely related with restrained or tempered human feelings. In the art world of the orient including poem, painting, and music, what are seen and felt from the objects are not represented in all. Added by the sentiment laid background, the beauty of the orient emphasizes the beauty of restraint and temperance, which has long been the essential aesthetic emotion of the orient. From the very inception of oriental painting, colors had become a symbolic system in which the five colors associated with the philosophy of Yin and Yang and Five Forces were symbolically connected with the four sacred animals of Red Peacock, Black Turtle, Blue Dragon, and White Tiger. In this color system the use of colors was not free from ideological matters, and was further constrained by the limited color production and distribution. Therefore, development in color expression seemed to have been very much limited because of the unavailability and unreadiness of various colors. Studies into the flow in oriental painting show that color expression in oriental painting have changed from symbolic color expression to poetic expression, and then to emotional color expression as the mode of painting changes in time. As oriental painting transformed from the art of religious or ceremonial purpose to one of appreciation, the mast visible change in color expression is the one of realism(simulation). Rooted on the naturalistic color expression of the orient where the fundamental properties of objects were considered mast critical, this realistic color expression depicts the genuine color properties that the objects posses, with many examples in the Flower & Bird Painting prior to the North Sung dynasty. This realistic expression of colors changed as poetic sentiments were fused with painting in later years of the North Sung dynasty, in which a conversion to light ink and light coloring in the use of ink and colors was witnessed, and subjective emotion was intervened and represented. This mode of color expression had established as free and creative coloring with vivid expression of individuality. The fusion of coloring and lyricism was borrowed from the trend in painting after the North Sung dynasty which was mentioned earlier, and from the trend in which painting was fused with poetic sentiments to express the emotion of artists, accompanied with such features as light coloring and compositional change. Here, the lyricism refers to the artist's subjective perspective of the world and expression of it in refined words with certain rhythm, the essence of which is the integration of the artist's ego and the world. The poetic ego projects the emotion and sentiment toward the external objects or assimilates them in order to express the emotion and sentiment of one's own ego in depth and most efficiently. This is closely related with the rationale behind the long-standing tradition of continuous representation of same objects in oriental painting from ancient times to contemporary days. According to the thoughts of the orient, nature was not just an object of expression, but recognized as a personified body, to which the artist projects his or her emotions. The result is the rebirth of meaning in painting, completely different from what the same objects previously represented. This process helps achieve the integration and unity between the objects and the ego. Therefore, this paper discussed the lyrical expression of colors in the works of the author, drawing upon the poetic expression method reflected in the traditional Flower and Bird Painting, one of the painting modes mainly depending on color expression. Based on the related discussion and analysis, it was possible to identify the deep thoughts and the distinctive expression methods of the orient and to address the significance to prioritize the issue of transmission and development of these precious traditions, which will constitute the main identity of the author's future work.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.2
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• pp.300-307
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• 1997

The effects of Aster scaber and Ixeris dentata on cadiovascular system in hyperlipidemic rats were examined. Five groups of thirty Sprague Dawley rats were fed with the diet contained 1% cholesterol, 0.25% sodium cholate, 10% coconut oil and 5% lard(control group) for 4 weeks. Each experimental diet group was added with 5% plant powder or extract of the 5% plant powder by dry weight. Contractile or relaxation responses in the isolated artria and thoracic aortae were measured and the morphological changes of the aortic endotherium from the rats fed the experimental diet were inspected. In response to isoproterenol, the number of right atrial spontaneous beat was significantly lower in Cham chyi powder group$(PP_{1})$ and Sumbagui powder group$(PP_{2})$ than control at $10^(-8)M$ concentration. The contraction forces by injection of phenylephrine and calcium in isolated thoracic aorta were significantly low in each experimental groups compared with the control. The relaxation rates by acetylcholine represented comparatively higher value in $PP_{1}$ than control. The morphological changes of endothelial cell surface was a little in $PP_{1}$ and $PP_{2}$ compared with control, while the damages were considerably advanced in Cham chyi and Sumgbagui extract diet group$(PE_{1},\;PE_{2})$.

• Journal of Animal Science and Technology
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• v.50 no.5
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• pp.687-694
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• 2008

This study was conducted to investigate effects of dietary supplementation of lysine and leucine on growth performance and meat quality parameters in finishing pigs. The experiment was designed using lysine levels(0.45%, 0.75%) and leucine levels(1.0%, 2.0%, 3.0%) according to 2×3 factorial design. A total of thirty-six pigs[(Landrace×Yorkshire)×Duroc] with an average initial weight of 75.5±2kg were allotted to one of the six dietary treatments. Each treatment had three replications of two pigs per replicate. No difference was found in average daily gain(P>0.05), while feed intake and feed/gain were higher in 0.45% of lysine treatments than in 0.75% of lysine treatments(P<0.05). Retail lean meat percentage was lower in 0.45% of lysine treatments than in 0.75% of lysine treatments(P<0.05), but there were no differences in other carcass characteristics(P>0.05). Marbling score was significantly increased(P<0.05) in 0.45% of lysine treatments compared to 0.75% of lysine treatments, while other meat quality parameters were not affected by lysine levels(P>0.05). Supplemental dietary leucine had no effect on growth performance, carcass characteristics, and meat quality parameters(P>0.05) except that Hunter b* value were increased with added levels of leucine(P<0.05). In conclusion, feeding of lysine-deficient diets in finishing pigs improved marbling scores of pork. Feeding diets high in leucine, however, did not increase intramuscular fat or marbling scores.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.16 no.2
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• pp.175-199
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• 2005

Family Restaurant is a service business of a kind. The role of service operator is to improve a sales of service goods through maximizing the service value with customer satisfaction at the moment of MOT(moment of truth). Family Restaurant come to the great growth on the face of it. In future, it will place emphasis more and more on not hardware but software including service quality. The purpose of this study, therefore, is to research the effect on service quality of the job satisfaction of Family Restaurant's service staff. Data was collected from the employee who are working at Family Restaurant located in Taegu. The empirical research has been done over 50days from 1April, 2004 to 20May, 2004. In conclusion of empirical analysis, 4 hypotheses were significant among 7 hypotheses suggested in this study. The research showed as follows : First, the organic trait among the effect factor of job satisfaction perceived by Family Restaurant service staff showed positive influence on job satisfaction. Second, the personal trait among the effect factor of job satisfaction perceived by Family Restaurant service staff showed positive influence on service quality. Third, the official trait among the effect factor of job satisfaction perceived by Family Restaurant service staff showed negative influence on job satisfaction. Fourth, the organic trait among the effect factor of job satisfaction perceived by Family Restaurant service staff showed positive influence on service quality. Fifth, the personal trait among the effect factor of job satisfaction perceived by Family Restaurant service staff showed negative influence on service quality. Sixth, the organic trait among the effect factor of job satisfaction perceived by Family Restaurant service staff showed negative influence on service quality. Seventh, the job satisfaction of Family Restaurant service staff showed positive influence on service quality. Besides, the critical points of this study are as follows; First, we designated the subject of research to the employee of Family Restaurant only. Second, multi-situations(time, holiday) which can happen as service was offered, wasn't concerned. Third, as service quality was estimated by general service quality, the research in future should subdivide service quality more. I, finally, applied the pervious researches on job satisfaction and service quality in the employee of Family Restaurant. To extend more this research model in future, the variables like customer satisfaction should be added.