• Journal of the Korean Society of Food Culture
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• v.9 no.1
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• pp.11-21
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• 1994

This study was conducted to find out the successive habitual practice of dietary life and all the educational tasks for the purpose of activating with female college students in Korea and Japan. The reesults are as follows. Housewives in both countries prepare ${\ulcorner}the\;same\;menu{\lrcorner}$ for dinner about 65%. ${\ulcorner}The\;rate\;of\;domestic\;manufacturing\;of\;preservated\;food\;{\lrcorner}$ is superior in Korea. ${\ulcorner}Goch'ujang{\lrcorner}$ is made by the 92% of Koreans, ${\ulcorner}Doenjang{\lrcorner}\;89%,\;{\ulcorner}Ganjang{\lrcorner}\;48%,\;{\ulcorner}Oiji{\lrcorner}\;44%\;and\;{\ulcorner}Kimchi{\lrcorner}\;40%.\;{\ulcorner}Umeboshi{\lrcorner}$ is made by the 65% of Japanese, ${\ulcorner}Rakkyo-Zuke{\lrcorner}\;37%,\;{\ulcorner}Kajitsu-syu{\lrcorner}\;40%,\;and\;{\ulcorner}Miso{\lrcorner}$ 27%. Two countries' common seasonings are ${\ulcorner}Ganjang{\lrcorner},\;{\ulcorner}Salt{\lrcorner},\;{\ulcorner}Chemical\;condiment{\lrcorner},\;{\ulcorner}Sugar{\lrcorner},\;{\ulcorner}Pepper{\lrcorner},\;{\ulcorner}Doenjang${\lrcorner}\;and\;{\ulcorner}Vinegar{\lrcorner}$. Koreans use the traditional seasonings, and in addition flavoring vegetables and oil which is Korea's own characteristic. Japanese use western seasonings frequently besides traditional seasonings. ${\ulcorner}Mother's\;representative\;food{\lrcorner}$ as home dish are conscentrated on each count's native food. ${\ulcorner}Kimch'i\;lyu{\lrcorner}$ is made by the 42% of Koreans, ${\ulcorner}Doenjangchigae{\lrcorner}\;39%,\;{\ulcorner}Dakgangjong{\lrcorner}\;31%,\;and\;{\ulcorner}Saongsonmaeuntang{\lrcorner}\;19%.\;{\ulcorner}Misoshiru{\lrcorner}$ is made by the 83% of Japanese, ${\ulcorner}Nishime{\lrcorner}\;76%\;and\;{\ulcorner}Nikujaga{\lrcorner}$ 38%. Korea has more diverse kinds of food. People eat out ${\ulcorner}when\;they\;have\;special\;home \;events{\lrcorner},\;{\ulcorner}when\;they\;would\;like\;to\;do{\lrcorner},\;and\;{\ulcorner}when\;they\;are\;going\;out{\lrcorner}$, It means that to eat out is one of the daily dinning styles. Therefore, for those who are engaged in eating house business it is necessary to form their righteous view of evaluation. Koreans learn more various items of table manner than Japan, which are the symbols of dietary culture. ${\ulcorner}Carriage{\lrcorner}\;and\;{\ulcorner}Eating\;politely{\lrcorner}$ are common items. The extent to which ${\ulcorner}people\;practice\;table\;manner{\lrcorner}$ and to which ${\ulcorner}people\;think\;of\;it\;as\;being\;worth\;practicing{\lrcorner}$ are high in Japan than Korea.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.42-48
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• 1998

Physicochemical properties of waxy maize starch and oxidized waxy maize starch with sodium hypochlorite $(0{\sim}60\;mg\;CL_2/g\;starch,40^{\circ}C,\;pH\;10,\;3.0\;hr)$ were studied. As sodium hypochlorite concentration was increased, the content of crude lipid and crude protein of the oxidized starch were decreased. And crude protein content and whiteness was considered to show negative regression. However, the crude ash content of the oxidized starch increased significantly with oxidation and bore a positive regression to the chlorine content. There was a progressive increase in the carboxyl content with increasing oxidant level. After pasting in hot water and cooling, viscosity of the oxidized starches were drastically lower than that of native starch . As carboxyl contents of the oxidized starch increased, the solubility and swelling power was increased. When waxy maize starch treated with 0, 1.5, 3.0 and 6.0% sodium hypochlorite, temperature of initial gelatinization of oxidized starch was shown to 65, 65, 60 and $50^{\circ}C$, respectively. The oxidized waxy maize starches also form clearer pastes. Water binding capacity of the oxidized starch decreased as the degree of carboxyl group substitution increased. Waxy maize starch has polygonal and some round granules which range from about 3.7 to $20\;{\mu}m$ in diameter. Surface appearance of the waxy maize starch became rough when oxidized with sodium hypochlorite. When homogenate of the oxidized waxy maize starch solution and corn germ oil was stored under room temperature for 24 hours, the emulsion stability was considered to depend on starch concentration and degree of substitution.

• Applied Biological Chemistry
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• v.20 no.1
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• pp.95-100
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• 1977

To get a basic information for improving Korean's pattern of comsuming red pepper and the possibility of its industrial production, consumer's ways of red pepper processing and his present dietary habits were surveyed and the results are follows; (1) Korean's daily consumption of red pepper was on the average 9.2 g on the basis of the whole dried red pepper. (2) The tendency of evading the home drying method was increased; 72.22% in urban community and 50.4% in rural community purchased the dried red pepper in the lump yearly. The household purchasing the fresh red pepper and using the home drying was 27.8% in urban community and 49.6% in rural community, so one third of urban household was still using the home drying method. The case of dependence on tine drying factory was no more than 2.6%. (3) Drying method was mainly sun drying which done on the poor circumstance like as the street side without the proper equipment of drying. Home process of red pepper by housewife was 70.8%, and the old, housekeeper were only 7.3% respectively. (4) The hygienic sense in the drying was rare; 68.8% was not washed and 51.9% of decayed red pepper was eaten. (5) Koreans prefered the strong pungency, deep red color and fine powder form. (6) While the 45.5% of seed was collected by second hand dealer and made use of as resources of edible oil, it was not used effectively due to complexity of its collection system. (7) While 40.1% desired the improvement of red pepper dietary life, 41.1% distrusted the present commercial red pepper powder on the market. From the results above, we conclude the fact many households have still hygienically poor red pepper processed at home, in spite of the red pepper is one of the most important spices in Korea. Considering the growing urban population, reduction of unemployed labor due to the increasing nuclear family and hygienic problems caused by the serious pollution, the improvement of red pepper processing method is urgently required. And it is believed that red pepper has a good prospect to be processed on the industrial scale in Korea.

• Journal of the Society of Naval Architects of Korea
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• v.28 no.1
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• pp.150-168
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• 1991

A practical procedure for the ultimate compressive strength-based safety and reliability assessment of the double skin upper deck structure is described. The external compressive stress acting on the upper deck structure which is due to the still water and wave-induced sagging moment is approximately estimated by using the existing rule of classification society. The ultimate compressive stress of double skin structure under the action of sagging moment is analyzed by using idealized structural unit method. Here an idealized plate element subjected to uniaxial load is formulated by idealizing the nonlinear behaviour of the actual element taking account of the initial imperfections in the form of initial deflection and welding residual stress. The interaction effect between the local and global failure in the structure is also taken into consideration. The accuracy of the present method is verified comparing with the present solution and the existing numerical and experimental results for unit member and welded box columns. The safety of the structure is evaluated using the concept of conventional central safety factor and the reliability assessment is made by using Cornel's MVFOSM method. The present procedure is then applied to upper deck structure of double skin product oil carrier. The influence of the initial imperfections and the yield stress of the material on the safety and reliability of the structure is investigated.

• Journal of Veterinary Clinics
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• v.20 no.1
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• pp.66-73
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• 2003

Numerous physiological effects are attributed to conjugated linoleic acid(CLA). The purpose of this study is to consider these effects with respect to the cis-9, trans-11 and trans-10, cis-12 CLA isomer. Both isomers are natural products. The c9,t11-CLA isomer is the principal dietary form of CLA, but the concentrations of this isomer and the t10,c12-CLA Isomer in dairy products or beef vary depending on the diet fed to cows or steers, respectively. The influence of dietary CLA isomers on the immune response was examined, body weight and weight ratio of organ to body of Balb/C mice. Mice were divided into four groups of 8 mice. Balb/C mice were fed the experimental diets supplemented with 1% CLA (c9,t11-CLA isomer : t10,c12-CLA isomer = 2:3) (Group 1), 1% CLA (c9,t11-CLA isomer t10,c12-CLA isomer : 1:1) (Group 2), 1% safflower oil (Group 3) or nothing (Control) for 3 weeks. After 3 weeks, serum, gut lumen lavage, fat, liver, spleen and thymus were taken. Measurement of total immunoglobulin were executed using sandwich ELISA. Serum levels of IgA and IgM showed that group fed with t10,c12-CLA isomer significantly were higher than group fed with c9,tl1-CLA isomer. In addition serum level of IgG showed that group fed with t10,c9-CLA isomer significantly were lower than group fed with c9,tl1-CLA isomer. However, no significantly differences were observed in the serum IgE and secretory IgA. Weight ratio of spleen to body showed no significant differences. In weight ratio of liver and thymus to body, tl0,c9-CLA isomer significantly were respectively higher than group fed with c9,t11-CLA isomer. In weight ratio of fat to body, tl0,c9-CLA isomer significantly were respectively lower than group fed with c9,tl1-CLA isomer. In conclusion, t10,c12-CLA isomer produced a situation favorable for immunopotentiative effect and body composition. But it should be protected against hepatomegaly induced lipid accumulation in liver.

• The Korean Journal of Pesticide Science
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• v.15 no.4
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• pp.471-478
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• 2011

The ginseng stem fungus gnat, Phytosciara procera, overwintered in old stems and roots of ginseng as a larvae from late September to early May in next year. In the late Spring they become pupa then emerged. Therefore, the first control period has to be set between late May and early June. It is a same period of elimination of ginseng flower stalks. Two or three times pest control might be needed per month for controlling adult of P. procera. Otherwise, the overwintered form as larva in old stem by removal of old stems of ginseng, the population of first generation of P. procera adults could be reduced. However, it seemed that the removal of old stems was not necessarily correlated with the population of P. procera adults in the next generation. Three kinds of environmental-friendly control agents that were mainly contained sophora extract, showed the highly insecticidal activities against larva of P. procera. Among them, one agent containing sophora extract and paraffin oil showed an ovicidal action as well as oviposition repellency.

• Korean journal of food and cookery science
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• v.31 no.5
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• pp.534-543
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• 2015

Recently, the Tenebrio molitor larva was recognized as a novel food ingredient by the Ministry of Food and Drug Safety in Korea. Accordingly, we investigated its physical and sensory characteristics to establish the cooking conditions that may increase the demand of T. molitor larvae as a food. In this study, T. molitor larvae were cooked by various methods such as hot air dry, oven-broil, roast, pan fry, deep fry, boil, steam, and by microwave. In the physical evaluation of texture, the hardness and fracturability values were highest when larvae were cooked in the microwave. The adhesiveness, springiness, and chewiness values were highest when larvae were boiled. Boiled and steamed larvae had the highest lightness (L value), while oven-broiled larvae had the highest redness (a value) and yellowness (b value) values. Sensory evaluations assessed the appearance, aroma, flavor, and texture of cooked T. molitor larvae. Steamed and boiled larvae sizes were significantly large and the form was well preserved similar to fresh larvae. The moisture heat cooked (steamed and boiled) T. molitor larvae had the aroma and flavor of steamed corn, canned pupa, and boiled mushroom. In case of oven-broiled T. molitor larvae, the aroma and flavor of mealworm oil, seafood, sweet and roasted sesame were higher than in those cooked by other methods. In texture among sensory evaluation, the hardness and crispiness were the highest in the hot air dried and oven-broiled larvae, whereas juiciness was significantly higher in the boiled and steamed. Accordingly, we suggest that oven-broiled T. molitor larva will be prefered by consumer, due to its the rich aroma and flavor.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.42 no.3
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• pp.247-255
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• 2016

In order to select a strain that forms a Biocellulose (BC), strain producing acetic acid was selected from commercially available kombucha. Through SM broth it was confirmed that the strain is a gram negative bacteria in the form of rods having no motility through a phase contrast microscope. The result of phylogenetic inference analysis based on 16S rDNA sequence analysis for the identification of strains was most closely related to Gluconobacter uchimurae (G. uchimurae) and was named G. uchimurae GYS15 strain. The strain showed the highest degree of growth when cultured for 14 days under the conditions of pH 5 and $25^{\circ}C$. Moreover, it showed the highest degree of growth in a Glucose addition disaccharide as the optimum carbon source sucrose and fructose. Also, 0.5% NaCl, upon the addition of Malto extract, showed the highest degree of growth. Based on investigation by the optimum growth conditions to confirm the physical properties of BC obtained by culturing G. uchimurae GYS15 strains. The surface structure was observed through an scanning electron microscope (SEM) showed a high networks structure. It until $8.6{\pm}0.38$ times when the water holding capacity is re-absorbed and re-absorbed holding oil up to $6.6{\pm}0.51$ times confirmed. In conclusion, using these material properties, it was possible to confirm the possibility of a variety of cosmetic materials and mask pack materials.

• Korean Journal of Plant Resources
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• v.24 no.4
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• pp.379-394
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• 2011

This study was carried out to classify the folk plants in southern region of Gangwon-do. According to the survey results from 1,103 survey sheets of 83 residents at 32 places of 9 counties and cities from March to October, 2010, the folk plants in the southern region of Gangwon-do consisted of a total 311 taxa; 92 families, 222 genera, 274 species, 2 subspecies, 29 varieties, and 6 form. The use by its usage was: 227 taxa; Edible, 174 taxa; Medicinal, 14 taxa; Ornamental, 5 taxa; Oil, 5 taxa; Spice, 4 taxa; Dye, 1 taxa; Fiber, 1 taxa; Aroma, 1 taxa; Fuel, 32 taxa; Others, respectively, so the edible use is the highest. The most useful part was the leaf, followed by root and fruit. The consistency comparison between the scientific name and the local name were the highest in the 50's and the lowest in 80's.

• Environmental and Resource Economics Review
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• v.27 no.3
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• pp.399-420
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• 2018

This study has attempted environmental economic analysis on the cost structure of offshore fisheries based on fishery management data published by the Fisheries Research Institute to examine the effect of the environmental policy on the fisheries for the effective implementation of the Paris Convention. Under the assumption that both fisheries and carbon dioxide are simultaneously produced, the cost structure of offshore fisheries were analyzed. Cost function in a translog form was estimated and SUR (Seemingly Unrelated Regression) model was used for the analysis. Here, $CO_2$ emission of offshore fishery was calculated by using National Federation of Fisheries Cooperatives' data on supply of tax exemption oil (2003~2016). The cost function estimation showed that there is a weak disposition between catches and $CO_2$ emissions during the sample period, and the marginal abatement cost (MAC) is estimated at 1,457 won per year. In addition, for the same period, when 1% of $CO_2$ per horsepower is to be reduced MAC increases by 2.2%, and when 1% of $CO_2$ per 1 ton of catch is to be reduced, MAC increases by 1.4%.