• Food Science of Animal Resources
• /
• v.22 no.4
• /
• pp.352-357
• /
• 2002

Antimutagenic effects of extracts from curry powder and its individual fourteen kinds of spices, were investigated by Ames test. The antimutagenic effects against a direct mutagen, 2-nitrofluorene(2 -NF) and two indirect mutagens, 2-anthramine(2-AT) and 2-acetamidofluorene (2-AE) in the S. typhimurium TA98 were tested. For the 2-NF, the antimutagenicity of cinnamon, fenugreek, fennel, ginger, clove, turmeric and celery seed were determined as 42, 38, 32, 28, 24, 23 and 20%, respectively. The antimutagenicity of clove against the 2-AT was the highest (116%), and followed by the order of celery seed(103%), cardamon(100%), red pepper(99%), cinnamon(92%), cumin(83%), ginger(82%), fennel(82%), coriander (71%), nutmeg(68%) and turmeric (55%). The results also showed that the antimutagenic effect of clove against the 2-AF was superior to other spices. In case of curry powder among more than 10 kinds of spices, the antimutagenenicity against the 2-AT and 2-AF showed 23% and 6%, respectively, but no effect was observed against the 2-NF.

• Journal for History of Mathematics
• /
• v.23 no.3
• /
• pp.45-56
• /
• 2010

Sequent Calculus is a symmetrical version of the Natural Deduction which Gentzen restructured in 1934, where he presents 'Hauptsatz'. In this thesis, we will examine why the Cut-Elimination Theorem has such an important status in Proof Theory despite of the efficiency of the Cut Rule. Subsequently, the dynamic side of Curry-Howard correspondence which interprets the system of Natural Deduction as 'Simply typed $\lambda$-calculus', so to speak the correspondence of Cut-Elimination and $\beta$-reduction in $\lambda$-calculus, will also be studied. The importance of this correspondence lies in matching the world of program and the world of mathematical proof. Also it guarantees the accuracy of program.

• Journal of Nutrition and Health
• /
• v.39 no.3
• /
• pp.307-315
• /
• 2006

The purposes of this study were to assess the preferences for one-dish items and the combination preferences of one-dish items and side dishes that were served and eaten together. Participants were 710 fifth grade of elementary school children who were asked to write three of their favorite one-dish items and to select a preferred side dish among 25 of items for each one-dish item. In this way total 41 one-dish items were assessed to combine with a preferred side dish. The results showed that schoolchildren chose Kuksu as their most favorite one-dish item followed by Jajangmyon and curry rice. Kimchi was the most preferred side dish when they consumed one-dish items, especially Ramyon, Jabchebab, and one-dishes containing much broth. Danmugy was liked when they consumed Gimbab, Jajangbab, and Jajangmeon. Kackdugi was chosen as a favourite side dish when they ate Chungmugimbab and fruit salad was most preferred with Spaggetti. There is a difference in preference for side dishes among the three areas of residence. More schoolchildren in Namhae than in Jinju or in Busan liked Kackdugi when they consumed several one-dish items, like curry rice and Dakjuk.

• Journal of the East Asian Society of Dietary Life
• /
• v.6 no.3
• /
• pp.307-316
• /
• 1996

This study was carried out as part of a basic works to improve the native chicken uses. The mechanical test on the native chicken boiled plain broth and the sensory test was surveyed the preference of three kinds of chickens(native chicken, whangchu, broiler) prepared with six different cooking methods-chicken boiled plain, chicken broiled in microwave, stewed chicken, chicken fried with spice, chicken cutlet, chicken curry using 120 Yeungnam University students and graduate students as the panel. The results were as follows; The panels preferred the viscosity of chicken boiled plain broth for two hous. The viscosity of chicken boiled plain broth for two hous with the spindle at 5, r.p.m. of 20.50.100 was 8.6, 13.6, 9.9 respectively, and salt concentration was 0.40wt%. In the wensory test by cooking mehtods, the results of preference are in the following order-chicken curry, chicken cutlet, chicken fried with spice, stewed chicken, chicken boiled plain and chicken broiled in microwave. The most preferred cooking method of the native chicken, whangchu and broiler is chicken boiled plain, broiled in microwave and stewed chicken resectively. They preferred the native chicken in texture and taste. But in color, aroma and appearence among the sensory characteristics, whangchuwas preferred by the panels.

• Journal for History of Mathematics
• /
• v.17 no.4
• /
• pp.45-64
• /
• 2004

The lambda calculus is a mathematical formalism in which functions can be formed, combined and used for computation that is defined as rewriting rules. With the development of the computer science, many programming languages have been based on the lambda calculus (LISP, CAML, MIRANDA) which provides simple and clear views of computation. Furthermore, thanks to the "Curry-Howard correspondence", it is possible to establish correspondence between proofs and computer programming. The purpose of this article is to make available, for didactic purposes, a subject matter that is not well-known to the general public. The impact of the lambda calculus in logic and computer science still remains as an area of further investigation.stigation.

• Journal of the Korean Society of Food Culture
• /
• v.38 no.1
• /
• pp.15-25
• /
• 2023

This study researches the restaurant industry in Seoul during the late 1940s. The research was based on the four major newspapers in Korea. The data included a total of 227 businesses with 164 non-fusion restaurants that served single-nation type food consisting of 101 Korean, 31 Western, 20 Japanese, and 12 Chinese. Some examples of South Korean dishes are Masan, Daegu, and Jeolla-do-style local foods. As for North Korean food, Pyongyang-style bulgogi, Naengmyeon, Hamheung-style janggukbap, and Gaejangguk were introduced frequently. Chinese restaurants that appeared were high-end places with Beijing-style cuisine. In the case of Japanese restaurants, they mostly had Sukiyaki with Joseon food served as well. Moreover, Western restaurants were fusioned with Japanese as in pork cutlet and curry rice. Others are comprised of "French Cuisine", "Indian curry rice", "Steak", and "Russian soup". This analysis indicates that foreign cuisines had actively entered the market.

• Bulletin of the Korean Mathematical Society
• /
• v.34 no.2
• /
• pp.185-191
• /
• 1997

The notions of implicative semigroup and ordered filter were introduced by M. W. Chan and K. pp. Shum [3]. The first is a generalization of implicative semilattice (see W. C. Nemitz [6] and T. S. Blyth [2]) and has a close relation with the implication in mathematical logic and set theoretic difference (see G. Birkhoff [1] and H. B. Curry [4]). For the general development of implicative semilattice theory the ordered filters play an important role, which is shown by W. C. Nemitz [6].

• Korean journal of food and cookery science
• /
• v.12 no.3
• /
• pp.361-366
• /
• 1996

Acceptable fish noodles of better nutritional and sensory values than conventional noodle made only wheat flour were prepared by mixing wheat flour and ground tile fish (Branchioste gus japonicus). In oder to mask a distinctive fish odor, various herbs and spices, such as ginger (Zingiber officinale), curry (Chalcas koenigii), nutmeg (Myristica Pagrans), garlic (Ailium sativum), black pepper (Piper nigrum), lemon (Cirtus limon) or sodachi (Citrus sudachi) were added to the basic tile fish noodle. Also, for the purpose of enhancing eating qual ify and nutritional value of basic noodle were combined some agricultural or fishery products of Cheju island, citrus fruits; danyooja (Citrus danyooga), hagul (C. natfudaidai), medical plants; angelica utilis (Angelica keiskei), ginseng (Panax ginseng), cactus (Opuntia dillenii), vegetable; carrot (Daucus carota), dropwort (Oenanthe jnvanica), seaweeds; fusiforme (Hizkia fusiforme), gulfweed (Sargaceae hlvelium). The optimal mixing ratio for preparing the basic tile fish noodle amounted to ground tile fish 135 g: tile fish stock 139 $m\ell$: wheat flour 450 g: salts 10 g. The mixture of curry powder (2.5 g) and nutmeg powder (2.5 g) was proved to be the most effective combinations for masking unfavorable fish odor. The optimal amounts of materials to be added to the prepared basic noodle were 25 g citrus zest and 80m1 citrus juice for citrus fruits noodles, and ca. 140 g puree for noodles from medical plants, vegetables and seaweeds, respectively. The preference score obtained from consumer preference test, on a 9-point scales, were in oder of i) danyooja > carrot, angelica, ginseng > fusiforme, ii) hagul > dropwort, cactus > gulfweed. The shelf-life of tile fish noodle based on bacterial counting was estimated to be 7-days at 5$^{\circ}C$.

• Journal of the Korea Fashion and Costume Design Association
• /
• v.21 no.4
• /
• pp.213-220
• /
• 2019

The dry cleaning effect related to the type of soil and fiber was analyzed using silicone and alcohol-based solvents(ethyl alcohol, isopropyl alcohol, acetone) that are relatively safe for the human body and environment to improve the detergency of hydrophilic soils in dry cleaning system. Based on this analysis, an effective dry cleaning method to be carried out for improving the detergency according to the type of hydrophilic soils. After dry cleaning was performed using 20 types of artificial soiled fabrics consisting of 7 types of fibers and 4 types of hydrophilic soils, the detergency was measured and the results were compared and analyzed by solvents and fiber types. The results are presented as follows; first, the detergency of hydrophilic soils using silicone solvents showed a low rate of detergency. In particular, the tannin soil showed a lower level of detergency compared to the protein soil. Second, the detergency of hydrophilic soils using silicon solvents with dry soap differed in some detergency according to the soil and fiber types. Especially, the detergency of curry soil on cotton fabric showed significant improvement. Third, the protein soil was not removed from dry cleaning using alcohol-based solvents, but the effect of dry cleaning of curry soil on both cotton and polyester fabric was substantially improved. As a result, the elimination of blood soil is more effective in silicon solvents than in alcohol-based solvents. The removal of tannin soils may improve detergency by adding dry soap to silicon solvents or by using alcohol-based solvents as alternative solvents. The use of alternative solvents such as silicon and alcohol solvents can contribute to the environmental improvement of the dry cleaning industry, which uses petroleum-based solvents. It is also expected to provide consumers with the opportunity to choose eco-friendly and efficient dry cleaning methods.

• Journal for History of Mathematics
• /
• v.24 no.3
• /
• pp.37-58
• /
• 2011

The development of recent Mathematical Logic is mostly originated in Hilbert's Proof Theory. The purpose of the plan so called Hilbert's Program lies in the formalization of mathematics by formal axiomatic method, rescuing classical mathematics by means of verifying completeness and consistency of the formal system and solidifying the foundations of mathematics. In 1931, the completeness encounters crisis by the existence of undecidable proposition through the 1st Theorem of G?del, and the establishment of consistency faces a risk of invalidation by the 2nd Theorem. However, relative of partial realization of Hilbert's Program still exists as a fruitful research program. We have tried to bring into relief through Curry-Howard Correspondence the fact that Hilbert's program serves as source of power for the growth of mathematical constructivism today. That proof in natural deduction is in truth equivalent to computer program has allowed the formalization of mathematics to be seen in new light. In other words, Hilbert's program conforms best to the concept of algorithm, the central idea in computer science.