• Korean Journal of Community Nutrition
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• v.6 no.3
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• pp.290-296
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• 2001

This study investigated the intake of alcoholic and non-alcoholic beverages in college students. Five hundred and eighty seven students age 19-30 (432 male and 155 female) responded to the beverage consumption survey. Of the students 19.9% were freshman, 42.2% sophomore, 23% junior, and 15% seniors. Results are summarized as follows : 1) Beer and soju were the most commonly consumed alcoholic beverages by the college students. The amount of beverage normally consumed was 3 cans of beer or 1 bottle of soju. 2) There was no age related change in amount of alcoholic beverage consumed, but preference for liquor rather than beer increased with age. 3) Foods most commonly consumed prior to drinking were cooked rice and milk. 4) Following the drinking of alcoholic beverages the most commonly consumed food or beverage was cold water for both males and females. The next most commonly foods were cooked rice, instant noodles, and cola for males ; and cooked rice, milk, and fruit for females. 5) Cola and pear juice were the preferred non-alcoholic beverages for college students. Also popular among students were date juice for males and orange juice for females. Milk and non-cola carbonated beverages were not commonly consumed. This study provides information for the identification of possible alcoholic beverage related public health risks among college students.

• Korean journal of food and cookery science
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• v.20 no.5
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• pp.511-519
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• 2004

The optional ingredient, Maesil juice, was adopted to improve the quality of Yulmoo Mul-Kimchi during fermentation. The final weight of the Maesil juice as a percentage of the water content in the Yulmoo Mul-Kimchi was adjusted to 0, 1, 3, 5 and 7%. The physicochemical, microbiological and sensory characteristics were determined during fermentation at 10$^{\circ}C$ over a 30 days period. After fermentation, the additions of 3 and 5% Maesil juice gave the highest pH values and lowest total acidities. With regard to the reducing sugars, the 3 and 5% treatments gave the highest contents. The number of the total cell count and lactic acid bacteria increased to their maxima during fermentation, but began to decrease during the latter stages. Here, the additions of 3 and 5% Maesil juice showed distinctive lower and higher numbers of total cells and lactic acid bacteria, respectively, during the latter stages of fermentation. With regard to the sensory evaluation on the addition of Maesil juice, the results obtained with 3 and 5% additions to the fermented Yulmoo Mul-Kimchi were favored for color, smell, sour and carbonated tastes and overall acceptability of the products. Therefore, the optimum levels of Maesil juice addition to Yulmoo Mul-Kimchi were estimated to be between 3 and 5%.

• The Korean Journal of Food And Nutrition
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• v.35 no.5
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• pp.283-294
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• 2022

The purpose of this study was to develop a functional beverage by using Caragana sinica extract and Tremella fuciformis Berk, which have high physiological effects such as anti-diabetic, antioxidant, anticancer, anti-lipidemic and anti-inflammatory. To this end, we used various mixing ratios of Caragana sinica extract, Tremella fuciformis Berk, and isomalto oligosaccharide, and measured the physicochemical properties of those beverages. The analyses showed the following: moisture content of those beverages using Caragana sinica extract and Tremella fuciformis Berk was 50.51~67.64%, pH was 5.19~5.38, and crude fat content was 0.28~0.52%, crude protein content was 1.26~1.80%, ash content was 0.47~0.80 and sugar content was 8.55~26.98°Brix. The lightness (L) of the beverages was 37.70~58.11, the redness (a) was 6.88~16.94, the yellowness (b) was 13.72~23.68, the total polyphenol content was 2.07~3.46 mg/g, and the total flavonoid content was 0.37~0.42 mg/g. Based on the results, it was confirmed that the nutritional components and total polyphenols of functional beverage using Caragana Sinica Extract, Tremella Fuciformis Berk and isomalto oligosaccharide were high at a mixing ratio of 1:1.3:25%. These results will increase the use of Caragana Sinica Extract and Tremella Fuciformis Berk, as functional materials in the future, and provide a framework for the manufacturing of diluted beverages comprising mineral water and carbonated water.

• Journal of Soil and Groundwater Environment
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• v.24 no.3
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• pp.24-35
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• 2019

It is known that ${\delta}^{13}C_{DIC}$ (carbon-13 isotope of dissolved inorganic carbonate (DIC) ions) of water increases when dissolved $CO_2$ degases. However, ${\delta}^{13}C_{DIC}$ could decrease when the pH of water is lower than 5.5 at the early stage of degassing. Laboratory experiments were performed to observe the changes of ${\delta}^{13}C_{DIC}$ as $CO_2$ degassed from three different artificial $CO_2$-rich waters (ACWs) in which the initial pH was 4.9, 5.4, and 6.4, respectively. The pH, alkalinity and ${\delta}^{13}C_{DIC}$ were measured until 240 hours after degassing began and those data were compared with kinetic isotope fractionation calculations. Furthermore, same experiment was conducted with the natural $CO_2$-rich water (pH 4.9) from Daepyeong, Sejong City. As a result of experiments, we could observe the decrease of DIC and increase of pH as the degassing progressed. ACW with an initial pH of 6.4, ${\delta}^{13}C_{DIC}$ kept increasing but, in cases where the initial pH was lower than 5.5, ${\delta}^{13}C_{DIC}$ decreased until 6 hours. After 6 hours ${\delta}^{13}C_{DIC}$ increased within all cases because the $CO_2$ degassing caused pH increase and subsequently the ratio of $HCO_3{^-}$ in solution. In the early stage of $CO_2$ degassing, the laboratory measurements were well matched with the calculations, but after about 48 hours, the experiment results were deviated from the calculations, probably due to the equilibrium interaction with the atmosphere and precipitation of carbonates. The result of this study may be not applicable to all natural environments because the pressure and $CO_2$ concentration in headspace of reaction vessels was not maintained constant as well as the temperature. Nevertheless, this study provides fundamental knowledge on the ${\delta}^{13}C_{DIC}$ evolution during $CO_2$ degassing, and therefore it can be utilized in the studies about carbonated water with low pH and the monitoring of geologic carbon sequestration.

• Korean Journal of Community Nutrition
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• v.26 no.5
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• pp.350-362
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• 2021

Objectives: This study investigated an association between sugar-sweetened beverage (SSB) intake and the dietary quality of adults in Deagu, Korea. Methods: A questionnaire survey was conducted in 1,022 adults aged 19 ~ 49 years (502 men and 520 women) in the Deagu area of Korea. Daily intake of SSB was obtained by the food frequency questionnaire, and the dietary quality was assessed using the nutrition quotient (NQ) for Korean adults. Multiple logistic regression analysis was used to estimate the association between dietary quality and daily intake of SSB in adults. Results: Daily intake of SSB was 463.6 mL/d for total subjects, and the highest intakes were sweetened coffees (192.7 mL/d), followed by carbonated drinks (77.1 mL/d). Higher intake of SSB was associated with higher intake frequency of fast food or sweet and greasy bread, processed beverage, ramyon, eating out or delivery food and night snack, and also associated with lower frequency of water, breakfast intake and nutrition label checking in men or women. Men and women who had a higher intake SSB had significantly greater odds for being in the low grade of NQ (P for trend = 0.0006 for men, P for trend = 0.0007 for women), especially in the moderation factor (P for trend < 0.0001 for men and women). Conclusions: This study showed that high SSB intake was significantly associated with low dietary quality among adults. These study results suggest that nutrition education programs and guidelines should be provided to adults for improving their consumption of SSB and related diets.

• Journal of Industrial Convergence
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• v.21 no.5
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• pp.87-95
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• 2023

The purpose of this study is to provide evidences throught integrative review of non-pharmacological intervention studies for constipation in the elderly in Korea. Through the domestic search engines RISS and KISS, eleven studies were selected by searching for theses and academic journals published in Korea from 2010 to January 2023. According to the study result, relevant studies were 11, and non-pharmacological interventions included abdominal massage, foot massage, acupressure, moxibustion, lifestyle intervention, carbonated water intake, and complex therapy. Constipation, sleep quality, and depression were confirmed as effects of the intervention. However, there is no study confirming the quality of life related to constipation in the elderly, so it is necessary to develop and apply a non-pharmacological intervention program for constipation considering the quality of life of the elderly.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2023.05a
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• pp.317-318
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• 2023

This study is part of the carbonation degree DB accumulation through quantitative analysis of carbonation depth, Ca(OH)₂ and CO₂ according to the type of finish and years of use of old concrete structures in order to predict the amount of CO₂ that can be absorbed through carbonation of concrete. To this end, the depth of carbonation of the concrete core specimen is measured using an indicator, and the dry amount of water combined with CO₂ in the sample is measured using a differential thermal gravimetric analyzer for samples in the carbonation area and non-carbonated area classified by the indicator, and the absorption compared to the weight of the sample. The amount of absorbed CO₂ was calculated. In addition, the degree of carbonation was calculated through quantitative comparison of Ca(OH)₂ in the carbonation section and non-carbonation section. In the future, we will continue to add the survey and analysis data of dismantled structures and use them as basic data for estimating the amount of carbon dioxide that can be absorbed according to the exposure conditions and years of use by concrete mix.

• Korean journal of food and cookery science
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• v.18 no.3
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• pp.290-299
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• 2002

An optional ingredient Perilla Seed paste was adopted to improve the quality of Yulmoo Mul-kimchi during fermentation. The final weight percentage of perilla seed paste in Yulmoo Mul-kimchi was adjusted to 0, 10, 20, 30, and 40% per water respectively. Chemical and sensory characteristics were determined during fermentation at 10$\^{C}$ for 25 days. The effect was varied depending on the amounts of perilla seed paste, but Yulmoo Mul-kimchi fermented with 20% perilla seed paste was most favored for color, smell, sour taste, carbonated taste, texture and overall acceptability in the sensory evaluation. The pH decreased with the increase of total acidity. The total vitamin C content increased initially to the certain level at a certain time of fermentation depending on the level of perilla seed paste, and then decreased later. In case of reducing sugar, the 20% treatment showed the highest content. Turbidity values were generally increased in all samples during fermentation, even though the extents were limited. Total plate count and the number of lactic acid bacteria were gradually increased and then decreased showing the maximum microbial counts during fermentation. The optimum levels of perilla seed paste in Yulmoo Mul-kimchi obtained through experiments were between 20 and 30% of added water content, preferably 20% for color, fermentation-retarding effect, and sensory taste of the product.

• Journal of the Korea Concrete Institute
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• v.19 no.5
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• pp.613-621
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• 2007

Due to the increasing significance of durability, much researches on carbonation, one of the major deterioration phenomena are carried out. However, conventional researches based on fully hardened concrete are focused on prediction of carbonation depth and they sometimes cause errors. In contrast with steel members, behaviors in early-aged concrete such as porosity and hydrates (calcium hydroxide) are very important and may be changed under carbonation process. Because transportation of deteriorating factors is mainly dependent on porosity and saturation, it is desirable to consider these changes in behaviors in early-aged concrete under carbonation for reasonable analysis of durability in long term exposure or combined deterioration. As for porosity, unless the decrease in $CO_2$ diffusion due to change in porosity is considered, the results from the prediction is overestimated. The carbonation depth and characteristics of pore water are mainly determined by amount of calcium hydroxide, and bound chloride content in carbonated concrete is also affected. So Analysis based on test for hydration and porosity is recently carried out for evaluation of carbonation characteristics. In this study, changes in porosity and hydrate $(Ca(OH)_2)$ under carbonation process are performed through the tests. Mercury Intrusion Porosimetry (MIP) for changed porosity, Thermogravimetric Analysis (TGA) for amount of $(Ca(OH)_2)$ are carried out respectively and analysis technique for porosity and hydrates under carbonation is developed utilizing modeling for behavior in early-aged concrete such as multi component hydration heat model (MCHHM) and micro pore structure formation model (MPSFM). The results from developed technique is in reasonable agreement with experimental data, respectively and they are evaluated to be used for analysis of chloride behavior in carbonated concrete.

• Journal of the korean academy of Pediatric Dentistry
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• v.37 no.1
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• pp.1-12
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• 2010

The aim of this study was to evaluate the preventive effect of commercially available anticariogenic products, specifically, the tooth cream containing Casein phosphopeptide-amorphous calcium phosphate(CPP-ACP), fluoride varnish and low-level fluoride mouthrinse on enamel erosion induced by carbonated beverage in a short period of time. Enamel specimens were treated as follows and were then kept in artificial saliva for 24 hours followed by further processing by alternately soaking them in Cola beverage and in distilled water for 1 minute each five times. Group 1: control group (no treatment) Group 2: tooth cream with CPP-ACP Group 3: fluoride varnish (1,000 ppm F) Group 4: low-level fluoride mouthrinse (227 ppm F) Group 5: fluoride varnish + tooth cream with CPP-ACP Group 6: low-level fluoride mouthrinse + tooth cream with CPP-ACP Microhardness and erosion depth were measured and the mineral loss of each specimen was evaluated by measuring the volumetric fluorescence change(${\Delta}Q$) against the stable fluorescent grid using quantitative light-induced fluorescence(QLF). The experiment lasted for 6 days repeated each day. The results were as follows: 1. The microhardness was increased as follows: Group $1{\leq}2{\leq}4$<6<$3{\fallingdotseq}5$. 2. The mean erosion depth was increased as follows: Group $5{\fallingdotseq}3$<6<$4{\fallingdotseq}2{\fallingdotseq}1$. 3. The ${\Delta}Q$ was increased as follows: Group $1{\fallingdotseq}2{\leq}4{\leq}6{\leq}3{\fallingdotseq}5$. The decrement of ${\Delta}Q$ was similar between group 1 and 2, group 4 and 6 and group 3 and 5. 4. The ${\Delta}Q$ showed positive correlation with microhardness (r=0.96, p<0.05), while it was negatively correlated to erosion depth (r=-0.96, p<0.05).