• Journal of the Korean Society of Food Culture
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• v.19 no.6
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• pp.678-690
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• 2004

This study was implemented to offer materials for the activation of On-line food shopping mall though census about purchasing food. A percentage of people who had accessed to On-line food shopping mall was 53.8%, and who had an experience of purchasing food at the On-line sopping mali was 18.9%. The number of food purchasing in On-line food market is $1{\sim}3$ times(67.7%). It is general that an amount of food purchase is less than 100,000 wons. And the health assistant food is the most interesting item followed by Meet, Special products like a laver and mushroom, and an anchovy. in purchasing food at On-line market, customer thought that the confidence and the freshness of food are important because customer can't choose a product directly. In the future of food purchase using On-line shopping mall, 38.1% of people show their intend of purchasing at the mall. People who had experience of food purchase though the Internet have more positive view about repurchase than ones had not.

• Journal of Nutrition and Health
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• v.29 no.3
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• pp.286-295
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• 1996

The present study was conducted to evaluate the usefulness of four kinds of seaweeds (mixture of purple laver & sea lettuce, sea tangle, sea mustard, agar agar) as a high- fiber supplment in the therapeutic deit for the diabetic patients. Seven groups of normal and streptozotocin-induced diabetic rats were fed dietary fiber-free control diet or one of experimental diets containing 7% of one of the four seaweeds for 6 weeks. The effect of seaweeds supplementation on the body weight change, gastrointestinal function, and the control of diabetic symptoms were examined and compared with the effect of fiber-free diet or pectin diet used as references. The body weight gains of all the diabetic groups were significantly suppressed compared to the normal group. Feed efficiency ratios and body weight gains of seaweed groups were relatively higher than those of the pectin group. Sea tangle appeared to have an effect of alleviating the typical diabetic symptoms such as polyphasia, polydipsia, polyuria, urinary glucose excretion and hyperglycemia indicating its beneficial acition of improving glucose metabolism even though the degree of effectiveness was less than that with pectin. All the supplemntations of seaweeds and pectin ressulted in the significant changes in gastronitestinal functins ; shortening of GI transit time, increase of fecal volume and the length of intestine. Based on their effects of the significant changes in GI function in may be suggested that seaweeds may influence the process of digestion and absorption of nutrients in diabetic animals.

• Proceedings of the Korean Geotechical Society Conference
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• 2006.03a
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• pp.445-454
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• 2006

Myungji Housing Complex is located in the Nakdong River plain in which the Busan soft clays are developed. It has thick soft soil laver of about GL(-)50m including loose sandy layers, upper and lower clayey layers. The clayey layers have been being consolidated since the land reclamation was completed to build the place for Housing Complex(Apartment) in 1997. Therefore, as one of a series of advance preparations of this project, study was carried on the geotechnical characteristics under the foundation The first part of this paper represents a brief geological history. Then, geotechnical characteristics of clay was analyzed in the classical developments in soft clay. They were based on the geotechnical data obtained by site investigations performed from 1992 to 2005. Finally, we evaluated the average degree of consolidation at this point in time and the residual settlements of upper clayey layer using dissipation and oedometer tests for this project

• Proceedings of the KIEE Conference
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• 2009.04a
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• pp.80-83
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• 2009

현장 대지구조의 측정과 분석은 정확하고 신뢰성 있는 접지시스템의 설계와 시공에 매우 중요하며, 특히 대지 구조의 분석은 접지방식의 선정과 시공에 있어 절대적인 요소이다. 현장 측정 대지저항률의 실제적 분석을 통해 더 정확한 접지설계와 접지의 효율성을 높일 수 있으며, 시공 후 접지성능의 설계 오차를 최소화할 수 있게 된다. 대지는 다양한 형태의 지층과 구조로 이루어져 있으며, 접지설계의 신뢰성과 정확성은 대지 조건을 얼마나 현장 지질 조건에 가깝게 모델링 하는가에 달려있다. 현장 대지구조 및 지질 특성에 가깝게 분석하여 적용된 접지 설계는 시공 오류의 최소화, 성능의 안정화 그리고 비용의 절감은 물론 운용 설비의 운용 품질을 높여 주게 된다. 본 연구에서는 현장에서 측정된 대지저항률을 수직 지층와 수평지층 구조로 분석하여 그 결과를 비교하였고, 분석된 각각의 구조 대지저항률을 적용하여 접지시스템을 설계 비교하였다. 또한 설계된 접지시스템을 현장에 시공하여 측정된 결과값을 수직구조의 접지 설계치와 수평구조의 접지 설계치를 비교하므로써, 이를 통해 대지구조의 유형분석에 따른 접지설계의 신뢰성과 오류를 최소화하기 분석방안을 제시하였다.

• Journal of the Korean Home Economics Association
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• v.44 no.6 s.220
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• pp.155-161
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• 2006

This study investigated housewives' perception of local special foods in Gwangju and Jeonnam in Gang Jin. Of 150 questionnaires sent, there were 114 responses. The most perceptible local special foods in Gwangju and Jeonnam area are as follows: Watermelon in Gwangju (100.0%), Pear in Naju (90.0%), Rice in Suncheon (40.0%), Gorosoe in Gwangyang (76.7%), Hongeo in Mopko (63.3%), Dolsan leaf mustard Kimchi in Yeosu (100.0%), Sweet Persimmon in Jangseong (86.7%), Salted bamboo sprout in Damyang (46.7%), Apple in Gokseong (90.0%), Butterfly rice in Hampyeong (63.3%), Gorosoe in Gurye (56.7%), Onion in Muan (96.7%), Peach in Hwasun(40.0%), Dallmaji rice in Yeongam (50.0%), Oyster mushroom in Jangheung (63.3%), Green tea in Boseong(96.7%), Heuksanhongeo in Sinan (53.3%), Loess sweet potato in Haenam (83.3%), Kukija in Jindo (60.0%), Laver in Wando (76.7%), Tohajeot in GangJin (73.3%), Citron in Goheung (90.0%), and Gulbi in Yeonggwang (100.0%). The most perceptible area and local special foods in Gwangju and Jeonnam area were in the following order: Green tea in Boseong (17.37%), Tohajeot in GangJin (15.97%), Watermelon in GwangJu (10.0%), Pear in NaJu (9.3%), and Loess sweet potato in Haenam (9.3%).

• Proceedings of the KSME Conference
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• 2003.04a
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• pp.1461-1466
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• 2003

This paper presents the effects of the fin array and pitch on the frost layer growth of a heat exchanger. The numerical results are compared with experimental data of a cold plate to validate the present model, and agree well with experimental data within a maximum error of 8%. The characteristics of the frost formation on staggered fin array are somewhat different from those of in-line array. The frost layer at the first fin of the in-line array grows rapidly, compared to second fin, whereas the difference of the frost layer growth between the fins of the staggered array is small. For fin pitch below 10 mm, the frost layer growth of second fin in the staggered array is affected by that of first fin. The frost layer growth and heat transfer of single fin deteriorate with decreasing fin pitch regardless of fin array, however, the thermal performance of a heat exchanger, considering increase of heat surface area, becomes better.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.2
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• pp.139-145
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• 2017

We evaluated the quality characteristics of Kimbugak prepared using a microwave oven or the oil-frying puffing method with different contents (0%, 15% and 30%) of Capsosiphon fulvescens in dried laver. Microwave-processed Kimbugak had lower crude fat content but higher levels of crude ash, crude protein, and minerals than that prepared by oil-frying; it also had higher hardness values. The redness of Kimbugak containing 30% C. fulvescens processed using either method was lower than the control group. In sensory evaluations, participants preferred Kimbugak containing 30% C. fulvescens puffed by oil-frying. These results indicate that Kimbugak puffed using the oil-frying method has the best quality characteristics.

• Preventive Nutrition and Food Science
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• v.19 no.3
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• pp.234-241
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• 2014

The fatty acid and volatile compound compositions of camellia oil were analyzed in this study. The impacts of the replacement of conventional vegetable oil with camellia oil on the sensory attributes of dried seaweed were also determined. C18:1 (83.59%), followed by C16:0 and C18:2, were the most abundant fatty acids in camellia oil. A total of 11 and 32 volatile compounds were identified in camellia oil and sesame oil, respectively. In the preference test, the camellia oil samples received a higher, although insignificant, liking rating in overall acceptability of appearance. Overall, there were no differences between the sensory attributes of camellia oil and sesame oil. This finding, combined with the unique fatty acid composition, thermal stability, and health benefits of camellia oil indicate that further study into the use of camellia oil in foods is warranted.

• Journal of the Korean Society of Food Culture
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• v.29 no.1
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• pp.119-128
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• 2014

This study attempted to develop a representative mild Korean food, including kimchi, bulgogi, galbi, and bibimbap, while maintaining existing images in order to spread Korean food worldwide. Tangpyeongchae is a mild healthy food with a nutritional balance of carbohydrates from cheongpomuk, protein from beef and eggs, and vitamins and minerals from water parsley, bean sprout, and laver. The food has a history of being favored by the political elite of the Joseon Dynasty and has features in Korean storytelling. Tangpyeongchae is an obangsaek food (five representative colors of Oriental philosophy). This study examined modern recipes of Tangpyeongchae in order to establish a standardized cooking method. Furthermore, the study examined customer interest and marketability of natural pigments to develop obangsaek cheongpomuk (mungbean gel) by adding black sesame, a traditional ingredient in Korea, to the cheongpomuk as well as traditional Korean pigments, chija and omija.

• Journal of Korean Home Economics Education Association
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• v.3 no.1
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• pp.163-177
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• 1991

The consciousness and food preference of Korean foods by high school girls in Kwangju city and Chonnam area was surveryed by questionnaire. The results were as follows； 1. Although the cooking methods of Korean foods were scientific(63.8%), they have to be improved because of complication and difficulty. The point of improvement in the urban area was cooing method but that in the rural area was nutrition and hygiene 2. The motives of hav8ing interest in korean tradition foods were through home life and school education, mass communication and etc. As the subjects live in more urban area and have high income level, they were affected by school education and mass communication. 3. They are used to eat both traditional and nontraditional foods on the korean festive days and annual functions. There is tendency to decrease the use of traditional foods gradually because of complicated their cooking methods and long cooking time. 4. Most household responded that Korean traditional food are must to succession development (52.9%), because of succeed to korean diet culture and suit one’s taste. The more pride of traditional food are kimchi, rice cake, sweet rice drink, persimmon punch, sweet waxy rice cooked potherbs. 5. The preference about the korean foods were high in this order of chopsuey, mandu, laver, shikhae, cooked waxy rice. And they were low in salted anchovies salted yellow convina liver cheon, oyster cheon.