• Journal of Nutrition and Health
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• v.3 no.3
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• pp.129-135
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• 1970

From the previous studies, F-P-4 formula was found to be comparable to full fat dry milk in its nutritive value and feeding performance. However, an attempt was made in order to make sure whether or not any possibility might exist, by which further improvement of nutritive quality and simultaneous reduction of product costs may be achieved. Using F-P-4 as a control, modifications were made in new formulas, F-P-5, F-P-6 and F-P-7 by reducing FPC, eliminating yeast from the mixture, and by enriching with methionine as needed. In particular, F-P-7 is completely free of FPC, hydrogenated oil and yeast. Yet, levels of total protein and fat were kept equal to those of F-P-4 in all formulas. An animal feeding test for all formulas using 10 female rats per group for 8 weeks and an infant feeding trial for F-P-5 and F-P-6 with 5 of each female infants under age of one for one month were conducted along with F-P-4 as a control. Almost the same results were obtained with F-P-4, 5 and 6, but F-P-7 showed the lowest body weight gain. FER of F-P-5 and 6 was 0.20 as was with F-P-4, while that of F-P-7 was 0.16. Acceptability to infants was excellent; growth, appearance and biochemical data were normal. As an example F-P-4 packed in 0.04mm polyethylene bags was used for storage study at $25^{\circ}C$ and relative humidity of $65{\sim}85%$ for 8 months. Although viable bacterial counts and vitamin C contents were reduced, peroxide and TBA values were increased gradually during such storage. Since there are also significant changes in color and organoleptic quality, the expected shelf life under the given conditions is considered to be about 2 months and thus further works are needed both on the product and packaging in order to improve the storage stability. Either elimination of yeast form F-P-4, that is F-P-5, or partial replacement of FPC with methionine, that is F-P-6 may well reduce material costs about 10%. Considering blending process of ingredients, F-P-5 is thus found to be the best formula developed. While F-P-7 free of FPC is inferior in its nutritive quality than that of others, but significantly superior than of rice. Furthermore, the material cost of the product can be reduced about 20% from that of F-P-4. And thus this vegetable blend is considered to be useful as a low cost supplementary food mixture for growing children.

• Journal of the Korean Society of Clothing and Textiles
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• v.17 no.4
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• pp.622-637
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• 1993

The Purposes of this study were to investigate the significant correlation among the length changes of body surface total lines and between the length changes of body surface total lines and those of component body surface segment lines, and to reveal anticipated relation among body surface length changes by the lower limb movement including all movement direction of hip joint, knee joint & ankle joint for the more functional clothing making & designing. 10 Crosswise & 5 lengthwise body surface total lines and 48 crosswise & 39 lengthwise body surface segment lines of 26 female college students aged from 18 to 24 years were measured directly on the body surface and analyzed by ANOYA & Multiple Comparison Test(Tukey), and the length changes of them were calculated as the difference of the mean length at Fl movement from the mean length at each movement and were analyzed by PEARSON CORRELATION. The results were as following : 1. Correlation among the length changes of body surface total lines (1) Correlation among the length changes of body surface total lines significantly changed by the movement ; 1) The more GA5 expanded, the more GA6 & GA7 each expanded, and the more GA18 expanded, the more GA1 & GA3 each expanded. 2) The more GA15 expanded, the less GA14 each contracted. 3) The more GA7 expanded, the larger GA17 contracted. 4) The more GA1 & GA18 expanded, the larger GA16 contracted, and the larger GM contracted, the less GA16 contracted. (2) Only GA7 and GA17(at F4) showed high (over r=0.7) correlation coefficient, But others' correlation coefficients were r=0.4~0.7. (3) Correlation coefficients among & between girth items and length items 1) Correlation coefficients among girth items were shown + ; between GA3 and GA4, GA5, GA8, between GA5 and GA6, GA7, GA9 each, between GA1 and GA6 and between GA4 and GA7. 2) Correlation coefficients among length items were shown + or - ; shown + between GA14 and GA15 and between GA17 and GA16 ; but Shown - Between GAlS and GA16. 3) Correlation coefficients between girth items and length items were mainly shown - : shown-between GA1 and GA16, GA17, between, GA4 and GA16, between GA6, GA7 each and GA17, between GA8 and GA18 ; but shown + between GA1, GA3 each and GA18 and between GA8 and GA14 were shown +. 2. Correlation between the length changes of body surface total lines and those of component body surface segment lines. (1) All correlation coefficients were + except A147 of GA14. (2) Correlation coefficient over r=0.7 was shown ; between GA3 and CB3, A35 each, between GA5 and A054, between GA6 and A63, between GA7 and A72, A74 each, between GA8 and A83, A84 each, between GA15 and A153, between GA16 and Al64, Al65 each, between GA18 and A189 : but was not shown between GA4, GA17 and it's component body surface segment lines each. (3) Characteristics of correlation between the length changes of body surface total lines and those of body surface segment lines ; 1) If significant correlation of body surface total lines were expansion parts, it's component body surface segment lines was also expansion segment and the otherwise were the same. But exception was shown between expansion line GA3 and A031 (at F4), between GA18 and AlS9 (at F6) and between GA14 and A147, so to speak GA3 & lines and GA14 was contraction total line oppositely A147 was expansion. 2) The more GA3, GAlS expanded, the less A031, A189 contracted. 3) The more GA14 contracted, the more A147 expanded. 4) All correlation except the above 2), 3), the more total lines (GA1, GA3, GA5, GA15, GA16, GA18) expanded, the more segment lines (A15, CB1, A31, A34, CB3, A52, A54, A153, A169, A181) expanded, or the larger total lines (GA14, GA16, GA17) contracted, the larger segment lines (A141, A142, A161, A164, A165, A172) contracted.

• Journal of the Korean Society of Food Culture
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• v.5 no.1
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• pp.59-75
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• 1990

The tzeam is the one of steaming cook that boiled the main material of poultry. meat and the sub-material of vegetables. It is always setted on the main-table in above seven chup ban sang and also kyoja sang. In this thesis, according to the kinds of tzeam in the main material of poultry, meat was to analysis reference frequency to them the materials, the measuring unit of materials, the terms of cooking and kitchen utensil by 47 books published in Korea from 1420 to 1987. 1. It was 37 kinds of tzeam in the main material of poultry, meat. 2. Materials were classified into the main-material, sub-materials, seasioning and decorations. 3. There were 43 kinds of measuring units, of them 18 kinds were for volume, 12 kinds were for quantity, 4 kinds were for length and the rest measuring units were 9 kinds. 4. There were 26 kinds of kitchen utensil for cooking. They were mainly used a hab 1 rice ball with lids, and castles (cast iron castle). 5. There were 27 kinds of cooking terms. The terms of them, 11 kinds were for heating methods, 16 terms of them were for the cutting process.

• Journal of Fashion Business
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• v.2 no.3
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• pp.137-156
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• 1998

In this study, the researcher studied the historical background, and the traditional culture about dress and ornament of Yunnan Province of China, The results of the study are as follows. 1. Dress and personal ornaments of the Va peoples vary with the locality. Their traditional dress and adornment is characterized by those in the Ximeng area. Men usually wear black or dark blue collarless jackets and black and dark blue loose and short bagged trousers with folding waist. Women usually wear close-fitting sleeveless pullover blouses with V-shaped necks and straight skirts with patterns of red and black cross stripes. 2. Jingpo men have changed to wear shirts with button down the front and trousers. They also entwine white turbans with red bobbles on both ends, and carry diagonally long knives, firelocks and red woolen figured satchels on their shoulders. Women usually wear black velvet blouses with silver bowl-shaped ornaments and chains around collars and on the fronts. They also wear red straight skirts with overlapped slit on the right, waistbands and waist hoops made of rattan and bamboo. 3. The Naxi nationality has a long history and excellent traditional culture. In modern times, women like to wear red, blue or purple laced blouses, long double-layered pleated skirts, waistbands and embroidered shoes. They wear their hair in buns with either hats or kerchiefs over them. While working or going out, they put on their "seven-star" capes made of sheepskin and embroidered with two big circles and seven small ones, while is a symbol of their frog totem. 4. The dress and adorment of the Jinuo people is simple, elegant and has its own unique characteristics. Men usually wear white buttonless shirts with round necks and an opening on the front, knee-length bagged trousers and legging. They wear cloth turbans, earrings and also put small bamboo or silver pipes in the holes of their earlobes. Women wear short buttonless blouses with round necks and seven coloured stripes and thin tight-fitting or embroidered triangular underwear. 5. The dress and ardorment of the Benglong (De' ang) nationality has its own strong national colour. Most of the men wear jackets with buttons arranged diagonally on the front, loose, short trousers and black or white turbans. Some young men like to wear eardrops and silver necklaces. Women's dress and adornment differs according to various branches. For example, the women of the Bielie and Liang branches have their hair shaved and wear black turbans. They use large square silver tablets as buttons and wear blue or black blouses with buttons down the front. 6. Oai men usually wear trousers, white or blue cloth turbans and round-necked shirts with buttons down the front or arranged diagonally on the front. Women usually wear long straight skirt and blouses. But dress and adornment varies in regions. 7. The Bai nationality dress and adornment has unique national style. The dress fabrics are mainly cotton cloth, silk and velvet. Men usually wear red velvet vests over white shirts with buttons down the front or black velvet vests over light blue shirts. They also wear white of blue turbans and carry satchels with beautiful embroidered designs over their shoulders. Women usually wear red velvet vests over white blouses, or black vests over light-coloured blouses.

• Journal of the Korean Society of Food Culture
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• v.9 no.1
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• pp.53-59
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• 1994

This study was attempted to investigate the effects of preheating treatment and chitosan addition on the textural properties of Korean radish during salting. For this study, we determined the changes in textural properties by compression, puncture, cutting tests respectively and the changes in pectin fractions were also determined. Sensory parameters such as hardness, crispness and toughness were evaluated by sensory analysis and their results were correlated with those by Instron. The results were as follows. The compression force of nonpreheated Korean radish was increased by chitosan addition, whereas that of preheated one was decreased during salting. The puncture force from all the samples of Korean radish decreased, however, chitosan addition showed higher puncture force. The cutting force of nonpreheated Korean radish increased during salting and those from nonpreheated and preheated ones were increased by chitosan addition. During salting hot water soluble pectin(HWSP) of nonpreheated Korean radish increased and 0.4% Na-hexametaphosphate soluble pectin(HXSP) and 0.05 N-HCl soluble pectin(HCISP) decreased respectively. However, HXSP was decreased by preheating treatment. On the contrary, the results were reversed by chitosan addition. Hardness and crispness of nonpreheated Korean radish decreased and toughness increased respectively during salting. However, toughness was decreased by preheating treatment and hardness was increased by chitosan addition. Compression and puncture forces were highly correlated with sensory parameters such as hardness and crispness, whereas cutting force was more correlated with toughness. From these results, it seems that the textural properties were improved by chitosan addition in both nonpreheated and preheated Korean radish. The preheating treatment was effective in the early stage of salting. However, combination of both treatments showed little effect during salting.

• Korean Journal of Health Education and Promotion
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• v.1 no.1
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• pp.57-71
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• 1983

Sex education is necessary for the youth that they should have an adequate sexual knowledge, attitudes and behaviors in their adolescent period. Four major objectives of this study are as follows; 1. To know the level of sexual knowledge of commercial girl's high school students in Seoul. 2. To know their actual state for the attitudes and behaviors toward sex. 3. To compare the sexual knowledge, attitudes and behaviors of day time school students with those of night time school students. 4. To compare the factors associated with their sexual knowledge, attitudes and behaviors with the individual level. Data were collected on 986 students in Seoul from April 1 to April 10, 1983. As the result of this survey, the following conclusions were obtained. 1. The level of sexual knowledge. (1) The level of knowledge of day time high school students about the physiology of female and pregnancy is shown higher than those of night time students. 64.2% of the respondents are aware of the organ producing ovum. 56.4% the ovulation period. 95.6% the cause of pregnancy. 74.5% the pregnantable period and 12.7% the place of fetilization. (2) Out of 986 respondents. 71.8% knew about contraceptive method correctly, and day time school students knew litter better than night time school students, by showing 73.9% and 69.7% respectively. They knew about contraceptive method with 'oral pills'. 'menstrual cycles', 'condoms'. and 'loops' in the same order. 3) Kinds of veneral disease was correctly known by 37.9%. Day time students knew much better than night time school students. by showing 67.8% and 7.9%. respectively. Transmission method of veneral disease was correctly known by 28.3%. Day time students knew much better than night time students, by showing 51.2% and 5.3%, respectively. (4) The major information source of sexual knowledge was 'book and magazine' (39.9%) and 'friends' (27.4%). 2. Actual state of attitudes and behaviors toward sex. (1) Out of 986 respondents, 84.0% answered that premarital purity should be kept. (2) Out of 986 respondents, 60.8% had an acquaintance of the opposite sex. 45.2% of students with opposite sex reported introduction of their friends as the main channel of making an acquaintance of the opposite sex. (3) Of those who responded to this study 13.8% reported having masturbation, 21.5% kissing, 6.2% petting and 3.7% sex intercourse. (4) 64.8% had sexual problems, which was mensturance (27.2%), aquaintance of the opposite sex (25.4%). The main method to solve the problems were consultation with 'friends' and 'books and magazine' percentage being 39.1% and 30.8%, respectively, whereas very small students discussed with 'teachers' and 'parents' percentages being 0.3% and 5.9%, respectively. (5) Out of 986 respondents, 62.2% had experience in educating about sex, the percentage of day time school was higher than that of night time school. (6) 88.2% of students wanted sex education in school, which were 'general information about sex' (35.4%), 'sexual morality and solution of sexual desire' (18.5%), 'aquaintance of the opposite sex' (13.3%) and 'marriage and role of man and woman' (12.4%) in the same order. They wanted to be instructed about sexes in the lecture of physical education, home economics, biology, military training (59.9%), regular curriculum (17.5%), special lecture (16.9%) and by the counselor or school nurse (5.7%). 3. Analyse concerning the factors about the knowledge, attitudes and behaviors. (1) The better school record was, the higher the level of sexual knowledge. (2) Those who have the religion considered the permarital purity more important than those who have not, the percentage showing 86.7% and 80.7%, respectively. (3) The result of dyad analysis of making acquaintance of the opposite sex in the friendship network showed that a high index of the acquaintance of the opposite sex tends to be a high adoption of making one at the individual level in the group, while the low index tends to be a low adoption of making one in the group.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.765-772
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• 2004

Cooking condition of Tarakjuk (milk-rice porridge) was established based on gelatinization temperature using differential scanning calorimetry (DSC) of roasted Ilpum rice flour, which has highest enzyme-resistant starch (RS) content. Effect of cooking temperature and time on DSC characteristics, crystallity with X ray diffractogram, RS content, in vitro starch digestibility (IVSD), amino acid composition, and in vitro protein digestibility (IVPD) of Tarakjuk were determined. Tarakjuk was cooked at 50, 56.5, 64, and $69^{\circ}C$ for various durations. Rice flour ingredient used was Ilpum, previously roasted at $185^{\circ}C$ for 25 min. Tarakjuk cooked at 50 and $56.5^{\circ}C$ showed two thermal transitions between $63.7-125.2^{\circ}C$ as determined by DSC, corresponding to endotherms of starch gelatinization $(63.7-73.8^{\circ}C)$ and melting of amylose-lipid complex (AM-lipid complex, $97.7-125.2^{\circ}C$), whereas that cooked at 64 and $69^{\circ}C$ showed only AM-lipid complex melting transition between $96.9-127.6^{\circ}C$. As cooking temperature increased, RS content of Tarakjuk decreased, whereas IVSD increased. Total amino acid content was between 11,558-15,601mg/100g, depending on cooking condition used. Compared with conventionally made control, contents of essential amino acids, such as lysine and tryptophane, were higher at 50 and $56.5^{\circ}C$, and IVPD showed higher increase. Results reveal degree of gelatinization in Tarakjuk with high RS content as well as low IVSD and high IVPD, which are important from physiological and nutritional point of view, can be produced by controlling cooking condition.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.1
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• pp.27-38
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• 1986

This experiment was conducted to observe the changes of $CO_2$ production, firmness and lipid components of tomato fruits at the temperature of $15^{\circ}C,\;20^{\circ}C\;and\;25^{\circ}C$ each. The phenomenon of climacteric rise appeared first at $25^{\circ}C$. The firmness of tomato fruits during storage were decreased rapidly under $25^{\circ}C$ but slowly under $15^{\circ}C$. The total lipid contents of tomato fruits were decreased under $15^{\circ}C\;and\;20^{\circ}C$ until the middle stage of storage but were increased rapidly at $15^{\circ}C$ from 30 to 40 days in storage. Various changes were not observed at the neutral lipid contents of tomato fruits. But. glycolipid and phospholipid contents were increased. The results which were observed the composite fatty acid of each lipid components were a lot of palmitic acid as a saturated fatty acid and linoleic acid. linolenic acid and oleic acid as an unsaturaturad fatty acid at the all fractions which were neutral lipid, glycolipid and phospholipid. The ratios of saturated fatty acid to unsaturated fatty acid of tomato fruits during storage were generally increased at the fraction of neutral lipid. tended to decrease at the fraction of glycolipid and were almost constant at the fraction of phospholipid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.4
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• pp.7-12
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• 1982

Growth of soybean sprouts(Glycine Max L.) and amounts of some chemical components were measured when they were exposed to blue light (120lux, 3hrs/day) during their growth. Hypocotyl length of irradiated soybean sprouts exceeded slightly that of control (dark) soybean sprouts, but the tfresh weight of whole sprouts as well as each part of the sprout showed no difference between the two groups. Chlorophyll content of cotyledon under blue light increased significantly with the lapse of days (3.57 and $8.45\;{\mu}g/100g$ fresh weight on the 3rd and 7th day). Bluelight irradiated sprouts contained more vitamin C than control sprouts (21.7% and 30.8% higher for the cotyledon and hypocotyl). Total amount of protein was not affected. Hypocotyl protein content was 8% of that in original soybean. Blue light did not affect the activity of trypsin inhibitor of sprouts. Similar activity of the inhibitor was observed in the cotyledon whereas hypocotyl showed activity corresponding to 23.7% of original bean. Polyacrylamide gel electrophoretogram for the protein showed 10, 9, and 11 bands in the original bean. 5th day cotyledon and hypocotyl respectively. Especially, band 3 of low Rm value was major protein component for the hypocotyl. Band 5 and 11 could be seen only in the protein of hypocotyl from bluelight irradiated sprouts, whereas no effect of blue light on the electrophoretogram was observed for the cotyledon.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.7
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• pp.849-858
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• 2007

This study was intended to collect the baseline information on health status, nutrient intakes and dietary self-efficacy according to the obesity levels of male workers. Nutrient intakes of 224 male workers were assessed by 24 hr recall method; also, dietary attitude and dietary self-efficacy were investigated by self-administerd questionnaires. Biochemical characteristics such as blood pressure (SBP, DBP), total cholesterol(TC), hemoglobin (Hb), blood glucose (BG), SGOT, SGPT and ${\gamma}-GTP$ were assessed. Subjects were divided into normal, overweight and obese groups by body mass index (BMI). The health status was analyzed as normal group, health concerned group and disease suspected group. Weight, percent ideal body weight (PIBW), BMI and body circumference (waist, hip) and waist-hip ratio were high in the order of obese group, overweight group and normal group. Body fat mass was high also in the order of obese, overweight and normal group. Blood pressure (SBP, DBP) was the highest in obese group. SGOT, SGPT, ${\gamma}-GTP$ were higher in the obese group than normal and overweight groups. It was Proven that the percentage of those evaluated as low nutrient intakes were 71% for Ca, 50.9% for Zn, 70.5% for vitamin B2, 56.3% for vitamin C and 81.3% for folic acid. The dietary attitude scores were high according to the dietary self-efficacy. The age was positively correlated with dietary attitude, and the dietary attitude was positively correlated with dietary self-efficacy and total energy intakes. Dietary attitude showed the greatest total causal effect in relation to dietary self-efficacy. The results of this study showed some health problems and nutritional problems, indicating the need for nutritional management for male workers.