• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.610-617
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• 2009

The aim of this study was to investigate the quality characteristics of Karedduk, Korean rice cakes, containing cactus (as Opuntia humifusa) fruit powder at a concentration of 0, 2, 4, 6 and 8% during three days of storage. The moisture content of the cooked cake just before storage ranged from 45.55～49.70%, indicating that the moisture content decreased as the amount of the powder added inceased. The L value, which is a measure of the lightness of the cake color decreased as the amount of added powder increased. In addition, the L value sharply decreased after one day of storage relative to its valve just after the cake was cooked. However, no significant changes were observed at longer storage times except at a fruit powder concentration of 2%. The a value, which is a measure of the redness, was significantly increased with an increase in the amount of added powder. The b value, which is a measure of the yellowness, was the same for all the treatments regardless of the amount of the powder added. The a and b values did not display any regular patterns in terms of the amount of powder added as a function of storage time. In regards to mechanical quality characteristics, the hardness and the gumminess of the cake just cooked tended to be increase with an increase in the amount of added powder indicating that no significant differences between the non-treatments and the treatments existed. The hardness of the cake did not change after two days of storage relative to when they were just cooked at all powder concentrations: however, the hardness of the cake after three days of storage was found to drop significantly with an increase in the amount of added powder. The cohesiveness of the cake right after cooking tended to decrease with an increase in the amount of added powder. The springiness of the cake right after it was cooked and on the second day of storage, did not significantly different as a function of powder concentration. The chewiness of the cake right after cooking increased with an increase in the amount of added powder. In the sensory test, the color and the flavor of the cake containing a powder concentration of 6% was found to be the highest. In addition and the chewiness significantly with an increase in the amount of added powder. In both taste and overall acceptability, the cake containing a powder concentration of 4% was determined to be the highest, showing no significant differences in taste relative to the cakes made with a powder concluded that it would be the best to cook Karedduk which a of cactus (Opuntia humifusa) fruit powder concentration of 4~6%.

• Asian-Australasian Journal of Animal Sciences
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• v.7 no.1
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• pp.75-81
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• 1994

To elucidate the relationship between steroidogenesis and sex differentiation in the duck, plasma, testicular and ovarian testosterone, estradiol-$17{\beta}$ and progesterone concentration in male and female embryo of day 11 to 27 (just before hatching) of incubation and in 1- to 7-day-old male and female duckling were investigated by radioimmunoassays. Plasma estradiol-$17{\beta}$ concentration in female embryos declined from very high at days 11 and 15 of incubation and remained at low levels after hatching. Male plasma estradiol-$17{\beta}$ concentration were always lower than those of the female throughout this period. Plasma testosterone and progesterone concentrations in both sexes were low during the embryonic stage, but then increased to peaks 3 days and 1 day after hatching, respectively. Estradiol-$17{\beta}$ contents were much higher in the left ovary than the right ovary or testes throughout the experimental period. The estradiol-$17{\beta}$ content of the left ovary was very high at day 15 of incubation, and decreased gradually thereafter. Both in right ovary and testes, estradiol-$17{\beta}$ contents were always low. Testosterone and progesterone contents in the left ovary were low from day 11 to 23 of incubation, and reached a peak 1 day after hatching. Progesterone content in the right ovary and testes were low levels over time period examined. Testosterone and progesterone contents were much higher in the left ovary than the right ovary and testes. The present results clearly demonstrate that the capacity of the embryonic left ovary of duck to synthesize estradiol-$17{\beta}$ and testosterone is much higher than that of the embryonic testis. It is suggested that estrogen secreted from the embryonic ovary earlier than day 15 of incubation has an important role in female sexual differentiation in the duck, and the sex of the avian species is basically male with homozygous sex chromosome (ZZ).

• Journal of Nutrition and Health
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• v.30 no.8
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• pp.995-1008
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• 1997

This study was performed to investigate the change in taste perception during aging and its effects on dietary intake in Korean elderly. The subjects were female aged 65 through 90 in the Anyang area, and college women were included as a comparison group . Dietary intake of the elderly(n=155) and young subjects (n=38) was measured by a 3 day diet record. The taste threshold and 'just right' concentrations(JRC) for sweet and salty tastes were assessed by sensory evaluation . Sucrose solution (0.0.,0.4,0.6,0.8,1.0, 1.2%) and salt solution(0, 0.02, 0.03,0.06,0.09,0.12,0.15%) were used to establish thresholds. for JRC assessment, four suprathreshold sucrose concentrations of 5, 8, 11 and 14% in orange-pineapple flavored juice and salt concentrations of 0.20, 0.34, 0.50and 0.75% in beef stock were prepared. Mean intakes of energy, protein , vitamin A, thiamin , riboflavin, niacin ,calcium and iron of the elderly were below the Korean Recommended Dietary allowances. The elderly showed higher taste thresholds than young subjects of both sweet and salty tastes consumed less calories. Needs to bespecified. The older subjects having high threshold or JRCs for sweet and salty tastes consumed fewer calories from protein and fat. Pearson correlation coefficients was between JRC for sweet and salty tastes 0.54(p<0.01). The correlation coefficients between tastes threshold and nutrient intakes were very low for both age groups. Unlike the college women, in the elderly the JRC of sweet taste of the orange-pineapple juice were negatively correlated with intakes of energy, protein, fats, thiamin , riboflavin , niacin ,vitamin C , iron and consumption of meat and egg food groups (p<0.01). In summation age-related alterations in sweet and salty taste perception were observed in the elderly and dietary intakes of the elderly see to be influenced by these taste perception changes.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.135-143
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• 2017

This study aimed to reduce the oily taste of Bechamel sauce, and improve consumers' acceptability and functionality by adding Ginseng seed inside. This study also performed quantitative description analysis and acceptability test in order to see its unique sensory characteristics. The results were as follows: The viscosity and moisture content decreased as ginseng seeds got added. This may be due to decrease in relative amount of flour. In terms of color, brightness (L) and yellowness (b) tended to decrease as ginseng seeds were added, while redness (a) showed just the opposite propensity. The salinity became higher with more ginseng seed, however, soluble solid content showed no significant difference among the samples. From the result of quantitative and descriptive analysis among the sensory tests, the concentration of Bechamel sauce got higher with more ginseng seed, where the fragrance and the taste of ginseng were sensed strongly, while fragrance of milk, flour, and nuts were considered weak. Also, sense of stuffiness, oiliness, and tenderness has decreased as well. From the acceptability test, adding 30% of ginseng seed got the highest ratings in terms of fragrance, taste, afterward-taste, and overall acceptability. Therefore, adding ginseng seed positively affected Bechamel sauce in taste, smell, after-taste, and general acceptability. Moreover, when the added amount of ginseng seed was 30% compared to the flour, the taste of Bechamel sauce was relatively optimized. From the test results, it can be concluded that ginseng seed injected in Bechamel sauce improved nutritive facts and the taste acceptability as well, and 30% compared to the flour amount was the right amount to maximize consumers' acceptance of Bechamel sauce.

• Tunnel and Underground Space
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• v.20 no.5
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• pp.352-359
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• 2010

Stability of twin tunnels depends on the pillar width and the ground condition. In this study, large scale model tests were conducted for investigating the influence of the pillar width of twin tunnels on their behavior in the regular horizontal jointed rock mass. Jointed rocks was composed of concrete blocks. Pillar width of twin tunnels varied in 0.29D, 0.59D, 0.88D and 1.18D, where D is the tunnel width. During the test, pillar stress, lining stress, tunnel distortion, and ground displacement were measured. Lateral earth pressure coefficient was kept in a constant value 1.0. As a result, it was found that the pillar stress and the displacement of the ground and tunnel were increased by decreasing pillar width. The maximum displacement rate was measured just after the upper excavation in each construction sequence. And the maximum influence position was the right shoulder of the preceeding tunnel at the pillar side. It was also found that for the stability assessment the inner displacement was more critical than the crown displacement. The influence zone was formed at the pillar width 0.59D~0.88D that was smaller than 0.8D~2.0D, which was proposed by experience for a good ground condition. And it would be concluded that horizontal joints could also influence on the stability of the twin tunnels.

• The Journal of the Convergence on Culture Technology
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• v.10 no.3
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• pp.53-59
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• 2024

The novel "The Grapes of Wrath" shows the painful reality of Americans during the Great Depression through the migration journey of the Tom Jod's family, who had no choice but to move from Oklahoma to California and their hardships in California. This presents empathy for their wrath and offers hope for a brotherly solution. This article presents institutional solutions against each novel situation from the perspective of the Constitution, labor law, and competition law. From a constitutional perspective, the poverty of Oklahoma's smallholders is not a result of choice, but is caused by the natural environment and capital concentration, so it is suggested that the government have to intervene to guarantee a minimum standard of living to realize equal rights. From a labor law perspective, worker supply projects are unconstitutional because they constitute intermediate exploitation of labor, and immigrants like the Joad family have the right to form labor unions. From a competition law perspective, it was shown that the large landowners' setting of fruit prices constitutes predatory pricing, and the farmers' attempts to pay similarly low wages constitute collusion. Through this, the attempt was made to recognize that the law is a means to resolve the public wrath that may currently exist, and to show that the story in the novel can bring empathy and understanding to minorities. It is hoped that reading novels can be a way to help interpret the law and sympathize with others as an indicator of a just society.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.349-355
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• 2004

The purpose of this study was to estimate effect of academic examination stress on taste perception and nutrient intakes in university students. Physical status, blood pressure, stress score using stress test of 2 types, recognition threshold and preference for taste, nutrient intakes using diet record method were measured before and after examination in 20 subjects. Mean age, height, weight, and BMI of the subjects were 23.39$\pm$1.20 years, 164.56$\pm$7.99 cm, 60.66$\pm$13.23 kg, 22.28$\pm$4.56 kg/$m^2$, respectively. Stress scores before examination of the subjects were significantly higher than those after examination. There were no significant differences in blood pressure, pulse rate, recognition threshold and just right concentration for sweetness and saltness, and food and nutrient intakes between pre- and post-examination. There were significantly positive correlation between stress score and diastolic blood pressure. And threshold concentration for saltness was positively correlated with threshold concentration for sweetness and animal protein intake. These results show no effect of examination stress on taste perception and nutrient intakes in university students. This may be due to low level of stress. Therefore, it is needed to study about effect of more higher level of stress on taste perception and nutrient intakes.