• 한국식생활문화학회지
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• 제29권6호
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• pp.539-548
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• 2014

The objective of this study was to determine the perception of monosodium glutamate (MSG) contents in eating out menu and MSG symptom complex. Respondents in the Seoul area were surveyed from Feb. 10 to 20, 2014. The results are summarized as follows. The 51.3% of respondents were male and 48.7% of them were female. As for age, 73.5% of respondents were 20~24 years old. Favorite menu of respondents' eating out were Korean food (57.8%), Western food (17.6%), Fast food (9.5%), Japanese food (6.2%), Chinese food (5.2%). Male respondents favored Korean food (62.4%), Fast food (10.2%) and Western food (9.6%), but female respondents favored Korean food (53.0%), Western food (26.2%) and Fast food (8.7%). The 48.7% of respondents considered Chinese food containing high amount of MSG. A few respondents (18.6%) recognized to usage amount of MSG as consideration factor to select eating out menu. However, most respondents (55.2%) perceived harmful to take excessive amount of MSG contained food. The 37.9% of respondents had experience of MSG symptom complex after eating out. Respondents' self recognized MSG symptom complex were thirstiness (84.5%), drowsiness (55.7%), weakness (34.5%), nausea (30.2%), tightness (20.7%) and headache (14.7%). The 19.9% of respondents like MSG contained food. The reason for disliking MSG contained food were 'bad for health' (66.3%) and 'MSG symptom' (33.2%). The reason for liking MSG contained food were 'good taste (83.6%) and 'habitual eating' (14.8%). The result of this study showed that some sensitive people have unpleasant reaction after eating out. Therefore, it is suggested that natural flavor enhancer may develop to replace the use of MSG.

• 한국환경보건학회지
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• 제48권4호
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• pp.206-215
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• 2022

Background: Fragrance substances in consumer products can cause adverse health effects such as contact allergy. In South Korea, consumer chemical products must list 26 known fragrance allergens on product labels when they contain more than 0.01%. Fragrance substances are mostly used in combination, so co-exposure can occur via use of a consumer chemical product. Co-exposure to fragrance allergens may show a synergistic effect on the human body. Objectives: The aims of the study were to analyze the characteristics of fragrance allergens in consumer chemical products available on public websites and to identify the co-occurrence patterns of fragrance allergens. Methods: The chemicals in 1,443 ingredient disclosures for consumer chemical products were collected through the Ecolife database. The 26 labelled fragrance allergens were identified by category of consumer chemical product. The co-occurrence patterns of the 26 labelled fragrance allergens were analyzed by frequent pattern mining. The unlabelled fragrance allergens presented by European Union Scientific Committee on Consumer Safety were also identified. Results: Consumer chemical products contained an average of 5.3±4.2 substances among the 26 labelled fragrance allergens. More than 85% of air fresheners, deodorizing agents, and fabric softeners contained at least one of the 26 labelled fragrance allergens. The most frequently contained fragrance allergens were limonene (50.5%), linalool (49.9%), hexyl cinnamal (34.0%), and citronellol (28.3%). 16.7% of consumer chemical products showed a co-occurrence of limonene, linalool, hexyl cinnamal, and citronellol. Thirty-eight unlabelled fragrance allergens were found in the consumer chemical products, with hexamethylindanopyran (25.2%) being the most frequently contained substance. Conclusions: The characteristics and co-occurrence patterns of 26 labelled fragrance allergens would be useful information for the management of co-exposure to fragrance allergens in consumer chemical products. It is necessary for attention to be paid to unlabelled fragrance allergens.

• 동아시아식생활학회지
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• 제18권6호
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• pp.1032-1038
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• 2008

This study was conducted to develope carbohydrate-based fat replacement for use in the preparation of non-(trans) fatty acid and low-caloric bread. Characteristics such as leavening height of batter, pH, titratable acidity, specific volume, sensory evaluation, shelf life and texture change of bread made using 11 types of carbohydrate-based fat replacements were measured. The 11 carbohydrate-based fat replacers (No. $1{\sim}11$) were prepared using maltodextrin as a base, and different ratios of calcium sulfate, ascorbic acid, sodium stearoyl lactylate and methyl cellulose. The pH was lowered and the total titratable acidity was increased after four hours of fermentation in the control and the samples of dough that contained the fat replacement. In addition, the leavening height of the control was 5.0cm (maximum) after two hours of fermentation and 4.6 cm after four hours of fermentation, which was similar to the heights observed when No.$9{\sim}11$ were evaluated. When the specific volume of the bread was evaluated, the 3% of fat replacement No. 10 produced the best results. When taste was evaluated, there was no significant difference between the control and the bread produced using 1% No. 10, however, there was a significant difference between the control and all samples that contained 2% or more of the fat replacement. Furthermore, the addition of a greater concentration of the fat replacer resulted in a greater moisture. However, there were no significant differences in the color of the control and any of the samples. Additionally, measurement of the firmness of the bread during four days of storage at $25^{\circ}C$ revealed that it decreased as the concentration of fat replacer increased. In addition, the sample that contained 3% of sample No. 10 showed a firmness of 18kgf after three days of storage, while the control showed a firmness of 18kg after two days, which indicates that the degradation of the bread that contained the fat replacer was delayed by one day. The bread made using fat replacers was found to have a better taste, flavor, color, texture and firmness than the control, and the best results were observed in response to the addition of 3% of replacement No. 10. The results of this study will be useful in the production of non-(trans) fatty acid, low caloric bread.

• 한국측량학회:학술대회논문집
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• 한국측량학회 2007년도 춘계학술발표회 논문집
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• pp.363-366
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• 2007

Road Design is being reached to the working design to produce drawings, calculate construction quantity and cost, through the basic design that contained feasibility study and all impact assessment. In general, to plan the route we use topographic map. The vertical positional accuracy is 30cm and horizontal positional accuracy is 35cm in 1:1,000 scale topographic map. In LiDAR, vertical positional accuracy is 15cm and horizontal positional accuracy is 30cm. So if we use LiDAR on road design, more accurate earth-volumn will be calculated when we plan the route. In this paper we try to find the method to use the LiDAR data on road design by drawing the profile and cross sectional view and comparing the earth-volumn to the road that working design is in process adopting the topographic map and LiDAR data.

• 한국농공학회:학술대회논문집
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• 한국농공학회 1999년도 Proceedings of the 1999 Annual Conference The Korean Society of Agricutural Engineers
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• pp.682-688
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• 1999

We threat sludge by heating methods with low pollution and high efficiency. Organic and inorganic components in Sludge can be almost removed through the heaging treatment process, and thefinal products are called artifical aoil or artificial media which are depended on temperature control. It can be recycled on the agricultural sites. Because it contained sort of organic matters while high heaging process with addition. To use them as agricultural materials, it need to know their characteristic transform in the nature. So we have planting bean and corn for two years with standard planting methods and to anticipate changing characteristics of artificial media and artificial soil by staying it natural condition, analyze it physical and chemical characteristics. This study will be contributed to reduce mass enviornmental problems by the treatment of Sludge and make it possible application for a agriculture use.

• 복식문화연구
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• 제20권3호
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• pp.430-442
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• 2012

This study focused on how the U.S. apparel companies use social media as a new marking channel. On Facebook Wall the contents of messages in English initiated by companies and consumers were investigated and categorized by using content analysis. Chi-square analysis and t-test were utilized to compare the use of social media by companies with higher and lower business performance. The majority of messages initiated by apparel companies gave their consumers useful information about new products, promotions, and recruiting. On the other hand, messages initiated by consumers contained a variety of content related to companies, users, and products. Apparel companies with lower business performance were more actively engaged in posting messages and responding to consumers. The results will be helpful in employing social media to build new marketing strategies through direct communications with consumers.

• 가정과삶의질연구
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• 제20권6호
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• pp.209-217
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• 2002

In this study, I analyzed single people time use and leisure behavior. I have compared patterns of time use of the single people who completed a survey for this study with the data from Time Use Survey(Korea National Statistics office, 1999). The survey participants included 160 single people who were thirty- to forty-years-old and who were living alone. The data from the Time Use Survey by NSO contained 2,004 married people cases and 30,155 unmarried individuals cases. The major findings are as follows: First, the single people who participated in this study were not especially anti-marriage; they simply have not been married yet and were living in a one-person household. Second, single people spent more time at work and less time for leisure and socializing than two comparative groups. Third, single people spent more time for household labor than other groups, and the only exception was the married female group. There was no gender difference in the time spent at household work Finally, single people tended to spend their leisure time with passive activities such as reading a newspaper or a magazine, watching television, and listening to the radio.

• Advances in environmental research
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• 제3권4호
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• pp.321-335
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• 2014

Eight trace metals, Cd, Co, Cr, Cu, Mn, Ni, Pb and Zn, were measured in the urban soil of Guwahati City, Assam, India from 31 sites representing five different types of land use, residential, commercial, industrial, public utilities, and roadside. Cd and Co occurred in very low concentrations (Cd << Co) in all types of land use without any significant variation from one type of land use to another. Ni concentrations were more than those of Co, and the concentrations depended on land use pattern. Average Cr and Cu concentrations were ${\geq}100mg/kg$, but Cr had a significantly higher presence in industrial land use. Pb concentrations showed similar trends. The two metals, Mn and Zn, were present in much larger amounts compared to the others with values ${\geq}300mg/kg$. Industrial and roadside soil contained much more Mn while commercial soil was enriched with Zn. Toxicity Characteristic Leaching Procedure (TCLP) was used for elucidating the mobility characteristics of the eight heavy metals. Mn suffered the highest leaching from commercial land (9.9 mg/kg on average) and also from other types of land. Co, Cu and Pb showed higher leachability from commercial soils but the leached concentrations were less than those of Mn. The two metals, Zn and Ni, were leached from residential land in considerable amounts. The TCLP showed Mn to be the most leachable metal and Cr the least.

• 대한전기학회:학술대회논문집
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• 대한전기학회 2000년도 학술대회 논문집 전문대학교육위원
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• pp.13-16
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• 2000

This paper developed a manufacturing method for resin magnet contained rare earth element and synthetic resin. Use this manufacturing method, developed a electro wave absorbent material and plant growth promote machine. Result of experiments shown to have excellent on bean sprouts cultivate, computer monitor, television monitor and cellular phone etc.

• The Journal of Korean Physical Therapy
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• 제12권3호
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• pp.369-377
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• 2000

Hot spring water is petrifaction water and mixed with animals and plants disintegrated water in the underground. The ingredient are complicated and abundant. The contained element is used to facilitate the function of human body. activate the human structure movement. discharge waste material due to increase circulation and metabolism, also it can remain the homeostasis. We can not find research for spa therapy in our country. We use to drink and bath in the hot spring water bue don't have rehabilitation facilities