• Journal of Food Hygiene and Safety
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• v.30 no.2
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• pp.189-195
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• 2015

To determine the contents of sodium (Na) and potassium (K) for restaurant dishes, 194 cases classified 26 kinds of restaurant dishes were collected from restaurants in Seoul and were analysed using the atomic absorption spectroscopy. Average contents of Na and K in Kimchi among restaurant dishes were highest as $554.9{\pm}155.5mg/100g$, $225.1{\pm}69.1mg/100g$, while average contents of Na and K were lowest in Seolleongtang as $24.2{\pm}5.8mg/100g$, $12.7{\pm}3.9mg/100g$ respectively. The contents between Na and K in restaurant dishes had a strong correlation of positive linear judging from 0.782 (p-value < 0.01) of the correlation coefficient. The Na/K ratio of Bulgogi was appropriate as $1.17{\pm}0.44$, while those of Udon, banquet noodles, Kalguksu were very high as shown more than 10. The contents of Na and K were examined 5 dish groups as Gook/Tang, Jjigae/Jeongol, stir-fried dish, noodle and Kimchi. Average contents of Na and K classified by dish groups were significantly difference (p-value < 0.001). Average content of Na among dish groups was highest in Kimchi as $554.9{\pm}155.5mg/100g$ followed by Jjigae/Jeongol, Gook/Tang, stir-fried dish and noodle. Similar to Na content, average content of K was highest in Kimchi as $225.1{\pm}69.1mg/100g$ followed by stir-fried dish, Jjigae/Jeongol, Gook/Tang and noodle. The ratio of Na/K by classified groups of dishes was shown as significantly difference (p-value < 0.001). Stir-fried dish was $1.18{\pm}0.44$ close to 1 followed by Kimchi, Jjigae/Jeongol, Gook/Tang, and noodle.

• Journal of Animal Science and Technology
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• v.48 no.5
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• pp.699-708
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• 2006

Ground rice, barley and corn were fed separately to the ruminally cannulated Hanwoo (Korean native cattle) for comparing their in situ and in vitro degradabilities, microbial growth, pH and gas production. It has been found that nearly all the dry matter (DM) and organic matter (OM) in barley and rice disappeared during 24 hr suspension in the rumen, but those in corn were only reduced by around 67%. Water soluble DM and OM fractions(‘a’), ranked from highest to lowest was corn, then rice and finally barley, but the order was reversed for content ‘b’, degradable fraction during time ‘t’. Judging by the degradation parameter of ‘b’ fraction, degradation rates per hour of DM and OM for barley were 38.3% and 37.2% respectively, significantly higher than those for rice (7.7% and 5.6%) and corn (4.1% and 1.3%). In general, results obtained from in vitro degradability of DM and OM were lower than those from in situ trials, but the ranking order of degradability was in agreement between both trials. In particular, ground rice has relatively lower in vitro microbial growth than corn or barley, but exhibited higher gas production. In addition, in vitro microbial growth of ground rice increased with up to 12 hr of incubation period, thereafter experienced a decrease with extended incubation time. pH of in vitro solution of rice decreased following 9 hr of incubation but gas production increased rapidly during the same period. From the results of DM and OM degradabilities and pH changes of in vitro solution with incubation time, it is concluded that rice represents a good source of energy for stability of rumen fermentation.

• Korean Journal of Environmental Agriculture
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• v.1 no.1
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• pp.22-30
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• 1982

Water quality of downstream of the Nagdong river, using for agricultural irrigation of the Gimhae plain, were observed. Water temperature, turbidity, residue, pH, BOD, COD, DO, hardness, chloride, sulphate, phosphate, inorganic nitrogenous compounds, sodium, general bacteria, E. coli and heavy metals of the water were investigated at Daejeo, Sikman, Bongrim, Noksan, Machal and Jangyou pumping stations in the Gimhae plain in May, July and October, 1981. The results obtained were as follows; 1) Average value of analyzed components of the water at all sampling sites were 7.8 pH, 6.3 ppm BOD, 6.5 ppm COD, 6.4 ppm DO, 231 ppm hardness, 582 ppm Cl-, 412 ppm $SO_4--$, 2.32 ppm $PO_4---$, 3.8 ppm $NH_4+,\;478\;ppm\;Na+$, 2964 No. /100 ml total coliform, 0.0040 ppm Cd, 0.0066 ppm Pb, respectively. 2) The most heavily polluted site of all investigated ones was Sikman. It seemed to be caused by the vast quantity of wastewater discharged from industrial district in Gimhae city. The next polluted sites were Bongrim, Daejeo and Noksan, and comparatively less polluted sites were Machal and Jangyou, judging from both appearance and physicochemical observation. 3) At Sikman, the most heavily polluted site, average value of components were 8.0 pH, 8.1 ppm BOD, 8.2 ppm COD. These values were close to the limit point of agricultural water quality standard of 8.0 ppm BOD (COD). 4) Any apparent variation was not observed by the sampling season in most components except DO and $NH_4+$. DO of October was higher than that of May or July but $NH_4+$ was low. 5) $NH_4+$ content was comparatively high in downstream of the Nagdong river of which water is used as the agricultural irrigation in the Gimhae plain. Therefore, fertilizer application on the farming land must make account of nitrogen content of the irrigation water 6) It was considered that chloride and sodium contents would not influence the crop cultivation in common season, but in dry season irrigation must be done carefully.

• Korean Journal of Food Science and Technology
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• v.18 no.1
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• pp.42-47
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• 1986

The fatty acid composition of lipids extracted from 18 kinds of salted and fermented sea foods which have been consumed in Korea were examined. The lipid contents of salted and fermented sea foods showed wide difference (0.8-11.9%) depending on species and portions of raw materials. In fatty acid composition of salted and fermented sea foods prepared with whole fishes, the saturated fatty acid was the most predominant component, and the major fatty acids were 16:0, 18:1, 22:6, 16:1 and 20:5. In case of salted and fermented products prepared with gills, roe or intestines, the polyenoic fatty acid was the main component, the major fatty acids were 18:1, 16:0, 22:6, 20:5, 16:1 and 18:3. In these products the composition ratios of 20:5 and 18:3 were higher, and that of 16:0 and 16:1 were slightly lower as compared with salted and fermented whole fish products. And in case of salted and fermented crustacea and mollusk, the polyenoic fatty acids such a 22:6 and 20:5 were the most predominant component, the abundant fatty acids were 22:6, 16:0, 20:5, 18:1 and 16:1. Judging from results, salted and fermented sea foods were abundant of the highly unsaturated fatty acids such as 20:5, 22:6 inspite of the long fermentation periods.

• Journal of the Korean Home Economics Association
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• v.19 no.2
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• pp.123-133
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• 1981

If we are to define that the traditional costume is a comprehensive expression of the culture, thoughts, and arts of a country, it is needless to say that the traditional costume would have always reflected the social and cultural aspects of the times. In order words, the cultural contemplation of a certain people at some point the history is only possible when we observe the distintive features of the costume worn by the people of respective times. Although the Korean people had the native costume of its own from the times of the Ancient Choson to the Three Kingdoms of Koguryo, Paekche, and Silla, the Chinese influence on Korean traditional costume became somewhat pronounced ever since the Silla strenghtened the political ties with the T'ang dynasty in China, and it came to a climax when the dual structure in Korean native costume, being compounded with the Chinese touch, continued to be prevailed from the era of the Unified Silla to the Koryo and throughout the succeeding Yi dynasty, thereby copying the typical aspects of Chinese pattern in clothing and dresses worn by the ruling classes, namely the goverment officials including the Kings. Therefore, it is our aim to study the pattern of Chinese influence on our traditional costume, as well as social and cultural aspects by way of contrasting and comparing our official outfit system, which had been developing in dualism since the era of the Unified Silla, with that of China, and to trace in part the Korean traditional costume. In comparing our traditional official outfit system with that of China, we have basically concentrated on the comparison of the official outfit systems during the periods of the Three Kingdoms, the Koryo, and The Yi dynasty with that of corresponding era of Chinese history, namely the dynasties of T'ang, Sung, and Ming, and followed the documentary records for the comparison. Koreans had fallen into the practice of worshipping the powerful in China and begun to adopt the culture and institutions of the T'ang dynasty since the founding of the Unified Silla. From this time forth, Korean people started to wear the clothes in Chinese style. The style of clothing during the period of the Koryo Kingdom was deeply influenced by that of the T'ang and Sung dynasties in China, and it was also under the influenced of the Yuan dynasty(dynasty established by the Mongols) at one time, because of the Koryo's subordinative position to the Yuan. At the close of the Koryo dynasty, the King Kongmin ordered the stoppage on the use of 'Ji-Joung', the name of an era for the Yuan dynasty, in May of the eighteenth year of his rule in order to have the royal authority recognized by a newly rising power dominating the Chinese continent, the Mind. Kind Kongmin presented a memorial, repaying a kindness to the Emperor T'aejo of the Ming dynasty in celebration of his enthronement and requested that the emperor choose an official outfit, thereby the Chinese influence being converted to that of the Ming. As a matter of course, the Chinese influence deepened all the more during the era of the Yi dynasty coupled with the forces of the toadyic ideology of worshipping the China, dominant current of the times, and the entire costume, from the imperial crown and robe to the official outfit system of government officials, such as official uniforms, ordinary clothes, sacrificial robes, and court dresses followed the Chinese style in their design. Koreans did not have the opportunity of developing the official outfit system on its own and they just wore the official outfit designated on separate occasions by the emperors of China, whenever the changes in dynasty occurred in the continent. Especially, the Chinese influence had greatly affected in leading our consciousness on the traditional costume to the consciousness of the class and authority. Judging from the results, Koreans had been attaching weight to the formulation of the traditional outfit system for the ruling classes in all respective times of the history and the formulation of the system was nothing more than the simple following of the Chinese system.

• Journal of the Korean Geographical Society
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• v.42 no.3 s.120
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• pp.368-387
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• 2007

In order to explain geomorphological characteristics of the Korean Peninsula, it is necessary to understand the spatial distribution of tectonic movements and its causes. Even though geomorphological elements which might have been formed by tectonic movements(e.g. tilted overall landform, erosion surface, river terrace, marine terraces, etc.) have long been considered as main geomorphological research topics in Korea, the knowledge on the spatial distribution of tectonic movement is still limited. This research aims to identify the spatial distributions of tectonic movement via sequential analyses of Digital Elevation Model(DEM). This paper first developed a set of terrain analysis techniques derived from theoretical interrelationships between tectonic uplifts and landsurface denudation processes. The terrain analyses used in this research assume that elevations along major drainage basin divides might preserve original landsurfaces(psuedo-landsuface) that were formed by tectonic movement with relatively little influence by denudation processes. Psuedo-landsurfaces derived from a DEM show clear spatial distribution patterns with distinct directional alignments. Lines connecting psuedo-landsufaces in a certain direction are defined as psuedo-landsurface axes, which are again categorized into two groups: the first is uplift psuedo-landsurface axes that indicate the axis of landmass uplift; and the second is denudational psuedo-landsurface axes that cross step-shaped pusedo-landsurfaces formed via surface denudation. In total, 13 axes of pusedo-landsurface are identified in the Korean Peninsula, which show distinct direction, length, and relative uplift rate. Judging from the distribution of psudo-landsurfaces and their axes, it is concluded that the Korean Peninsula ran be divided into four tectonic regions, which are named as the Northern Tectonic Region, Center Tectonic Region, Southern Tectonic Region, and East Sea Tectonic Region, respectively. The Northern Tectonic Region had experienced a regional uplift centered at the Kaema plateau, and the rate of uplift gradually decreased toward southern, western and eastern directions. The Center Tectonic Region shows an arch-shaped uplift. Its uplift rate is the highest along the East Sea and the rate decreases towards the Yellow sea. The Southern Tectonic Region shows an asymmetric uplift centered a line connecting Dukyu and Jiri Mountains in the middle of the region. The eastern side of the Southern Regions shows higher uplift rate than that of the western side. The East Sea Tectonic Region includes south-eastern coastal area of the peninsula and Gilju-Myeongchun Jigudae, which shows relatively recent tectonic movements in Korea. Since this research visualizes the spatial heterogeneity of long-term tenonic movement in the Korean peninsula, this would provide valuable basic information on long-term and regional differences of geomorphological evolutionary processes and regional geomorphological differences of the Korean Peninsula.

• Korean Journal of Environment and Ecology
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• v.29 no.3
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• pp.485-498
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• 2015

The need for forest therapy programs has been increasing. For more effective forest healing, it is necessary to identify the characteristics of participants and develop and operate more targeted and differentiated forest therapy programs accordingly. In this study, the relationships between MBTI (Myers-Briggs Type Indicator) personality types and the relationship between the temperaments of MBTI and the preference for the forest therapy programs were analyzed respectively in pursuit of the basic data required for the effective development and operation of forest healing on the basis of individual characteristics. The survey on the forest therapy program and MBTI personality tests were conducted for 245 normal adults. Using the SPSS 21.0 program analysis, data were analyzed by Analysis of variance (ANOVA) to obtain the difference of preference on the forest therapy program according to the personality type. The Extraversion(E)-Introversion(I) types showed differences in technique-based breathing exercises, walking in the forest(wearing shoes), laughter therapy in the forest, viewing the forest, forest bathing, wind bathing and sun bathing. And the Sensing(S)-iNtuition (N) types had marked differences in listening to the sound of water flowing, drinking herbal tea and sleeping in the forest. The Thinking (T) -Feeling (F) types marked differences in soaking hands and feet in water and sleeping in the forest. The Judging (J)-Perceiving (P) types had differences in vision quest and viewing the forest, respectively, in statistics. Depending on the temperament of the character, there were statistically significant differences in preferences such as drinking herbal tea, eating natural food, sleeping in the forest, viewing the forest and listening to the forest commentary. The results of this study are expected to be used as a basis for forest healing program development and operation.

• Journal of dental hygiene science
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• v.15 no.6
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• pp.815-824
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• 2015

This study aims to figure out the current state of health insurance education provided to dentists and personnel in charge of insurance claim as well as the effects of experiences in education on their knowledge of health insurance standard and actual application. As a result of analysis on 100 data sheets related to dentistry and 100 data sheets related to personnel in charge of insurance claim (a total of 200 data sheets), following results were generated. Insurance claim personnels showed higher score than dentist in knowledge of health insurance standard and it was significant statistically. Knowledge of insurance claim personnel showed significant differences in educational experiences, in health insurance for the latest three years and average hours of education per session whereas that of dentists did not indicate any significant differences. The level of practical application of dentists was significantly different (p<0.05) according to experiences in insurance claim, and that of insurance claim personnel significantly varied (p<0.05) depending on age, experiences of insurance education and average hours of education. The longer average hours of education, the higher level of practical application. Experiences of insurance education turned out to affect on the knowledge of health insurance standard significantly (p<0.05) on the part of dentists and insurance claim personnel, and the level of experiences in insurance claim and knowledge of health insurance standard on the part of dentists and insurance claim personnel turned out to affect on practical application significantly (p<0.001). Judging from the result, continuous education needs to be conducted in order to enable dentists and insurance claim personnel to maintain the level of knowledge about health insurance and practical application.

• Food Science and Preservation
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• v.20 no.3
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• pp.304-316
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• 2013

To determine the appropriate harvest maturity of mulberry to prolong the freshness during distribution, mulberries were classified into three groups (80%, 90%, and 100%) based on their degree of maturity and then compared for their firmness, color, anthocyanin, soluble solids content, pH, titratable acidity, viable cell, mold and sensory quality. They were then investigated for quality changes by maturity under different distribution temperature at $20^{\circ}C$, $10^{\circ}C$ and $0^{\circ}C$. Immediately after harvest, the 80% matured mulberries were shown to be the firmest and 1.74 and 2.64 times firmer than 90% and 100% matured mulberries respectively. The more mature the mulberries were the lower the "a" value was while anthocyanin content was higher. The soluble solids content and pH of mulberries increased as they matured. Less mature the mulberries were the higher titratable acidity was and lower microbial levels in mulberries were. In terms of sensory quality, color of the 100% matured mulberries was the highest but the 90% matured mulberries were most preferred based on other sensory indexes. In comparison to storability of mulberries by maturity, although the firmness of the 80% matured mulberry decreased rapidly, they were the firmest during distribution periods. The level of mold of the 100% matured mulberries was higher than others. Moreover, the more mature mulberries were the quicker they deteriorated. According to quality indexes, depending on maturity and sensory evaluation of mulberry distributed at different temperatures, the storability of the 80 and 90% matured mulberries were higher than that of the 100% matured mulberries. In conclusion, judging by their sensory quality, the 90% matured mulberries were more appropriate for harvesting than the 80% matured mulberries.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1038-1044
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• 1996

The salt-fermented anchovy sauce (AS) was packed in round No. 307-1 can, and thermally processed at $121.1^{\circ}C$ to obtain Fo values of 3, 5 and 10. The changes of food components and qualifies by thermal processing of sterilized AS (RAS) were examined. The compositions of AS were as followed; pH 6.81, VBN 394.7 mg/100g, total nitrogen 2,195.5 mg%, amino-nitrogen 1,010.5 mg%, and acidity 10.5 ml. Viable cell counts of AS on 0%, 5%, 20% NaCl-medium were $2.9{\times}10^3,\;9.1{\times}10^3$ and not detected, respectively. And viable cell counts of RAS were not detected. Acidity, total nitrogen and amino nitrogen contents of AS decreased slightly with the severeness of heat treatments, whereas pH and VBN content were increased. Total free amino acid contents of raw AS and RAS were 12,802.5 mg% and $11,212.6{\sim}12,105.4\;mg%$, and major amino acids were alanine, glutamic acid, leucine, isoleucine, valine and lysine. Also contents of IMP, hypoxanthine, TMAO and TMA in AS and RAS were 42.1 mg% and $35.5{\sim}40.9\;mg%$, 103.7 mg% and $103.1{\sim}105.5\;mg%$, 78.8 mg% and $58.2{\sim}71.6\;mg%$, 55.8 mg% and $58.9{\sim}68.5\;mg%$ respectively. And a little changes were observed in whole volatile components of AS with severeness of heat treatments by GC chromatogram patterns. Judging from the chemical and sensory evaluations, the Fo 3 heat treatment sample was not inferior to raw AS, and maintained good quality for 1 year storage.