• Journal of the Korean Society of Food Culture
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• v.15 no.2
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• pp.139-145
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• 2000

A survey on the preference of kimchi and actual amounts of kimchi intake conducted from july to october 1999 to get basic information needed for the augmentation of kimchi intake. Total 1,241 of women and men aged $10{\sim}60$ in kyung-nam area participated in this survey. Except people aged $20{\sim}30$, all of subjects, especially in people aged 60 and over, liked fresh prepared kimchi best, and then fermented kimchi. But all of subjects disliked over fermented kimchi.(p<0.001) And women$(4.3{\pm}0.9)$ liked better fresh prepared kimchi than men$(4.2{\pm}1.0)$, men$(4.0{\pm}0.9)$ liked better fermented kimchi than women$(3.9{\pm}1.1)$.(p<0.05) In subjects aged above 40, as age grow up, the preference of fermented kimchi and over fermented kimchi grew lower. All of subjects best liked chinease cabbage kimchi, and then chonggak kimchi, kakdugi, yeulmu kimchi, dongchimi in order. And women liked better nabag kimchi, yeulmu kimchi, sesame leaf kimchi, bek kimchi, cucumber kimchi, godulppegi kimchi than men and men liked better chinease cabbage kimchi, kakdugi, dongchimi than women.(p<0.05) People aged $10{\sim}20$ and above 60 disliked chonggag kimchi. The preference of kakdugi were high in people aged $10{\sim}20$, but as age grow up, the preference of kakdugi became lower.(p<0.001) The preference of nabak kimchi and dongchimi with juice were significantly high in people aged 60 and over but people aged $10{\sim}20$ disliked. Also subjects aged $10{\sim}20$ disliked significantly yeulmu kimchi, sesame leaf kimchi, green onion kimchi, bek kimchi, cucumber kimchi, mustard leaf kimchi and godulppegi kimchi and subjects aged $20{\sim}30$ disliked significantly yeulmu kimchi, mustard leaf kimchi, godulppegi kimchi(p<0.001). But subject aged 30 and older liked all kinds of kimchi. The amounts of kimchi intake in Kyung-nam area were same level of average amount(100g) of korean intake but the amounts of kimchi intake of men$(106.4{\pm}74.0)$ were more than women$(96.9{\pm}69.5)$(p<0.05)

• Journal of the Korean Society of Food Culture
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• v.15 no.2
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• pp.147-153
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• 2000

A survey on the preferences and notion about kimchi and kimchi products was conducted from july to october, 1999 to investigate basic information for increasing the consumption of kimchi for sale. 1,241 subjects of women and men aged 10 to 60 in Kyung-nam area participated in this survey. Most of the subjects made kimchi by themselves at home but this rate of making kimchi at home became lower than past, so increment of consumption of kimchi for sale will be expected in the future. When the people buy kimchi, they considered taste first, and then hygiene, nutrition in order. When they purchase kimchi, more men (69.1%) than women(56%) considered taste, but more women(36.1%) than men(20.6%) considered hygiene first. Subjects aged 30 or older groups considered more the hygiene of kimchi than the subjects of $10{\sim}20$ age groups did.(p<0.05) And people of household income over 3 million wons considered more hygiene than people of below 1 million wons income group did. People liked manufactured kimchi the packed with whole or partly transparent material in order to observe the contents.(p<0.05) They liked better kimchi packed with bottle(46.1%) and vinyl(39.6%) than plastic(14.3%) and this tendency was more in the subjects of women(49.8%) and over 30 age groups.(p<0.05) They prefered $200{\sim}500g$ packing unit of kimchi whether the family size were big or small. Among the processed kimchi products, men liked better a rice covered up with kimchi, a pot stew with kimchi or a soup with kimchi, On the other hand, women liked better a dumplings with kimchi, a grilled food with kimchi, a pizza with kimchi.(p<0.05) Subjects aged 10 to 20 years old liked all kinds of kimchi products, but people aged 40 or older disliked them.(p<0.001)

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.351-355
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• 2002

Volatile compounds of kimchi-flavored steak sauce were isolated using simultaneous steam distillation and solvent extraction methods and identified by matching mass spectrum and retention index (RI) with the reference data. Twenty-three compounds including five aldehydes, four alcohols, four acids, three sulfur-containing compounds, one ketone, and six others were identified, among which the most abundant compound was eugenol. Sulfides such as dimethyl dis- and trisulfides, and acids such as acetic and dodecanoic acids showed strong effects on the kimchi flavor. Aroma extract dilution analysis with three fold dilution factor shown in over the FD value 34 identified 2-butanal, 2-pentylfuran, methyl-2-propenyl disulfide, and 2-furanmethanol. Strong good aroma was detected in the RI range between 1030 and 1357, bad aroma in RI 1561, sweety aroma in RI 2057, clover aroma of eugenol in RI 2122, and rancid flavor in RI 2251.

• Journal of Nutrition and Health
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• v.26 no.6
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• pp.661-671
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• 1993

The change in fatty acid composition in brain tissue of the second generation rats(Sprague-Dawley strain) was studied using four different fat diets(Corn oil=CO, Soybean oil=SO, Perilla oil=PO, Fish oil=FO, 10% by Wt). The experimental diets were started from pregnancy in four different groups, each consisting of 9 rats. The seound generation rats were fed the same diet as their mothers. Animals were anesthetized with ether at 0, 3, 9 & 16 weeks of age. Whole brains were dissected out, brain tissues were, then, homogenized and lipids were extracted from brain tissues. The fatty acid compositions were measured after methylation by gas-liquid chromatography at 0, 3, 9 and 16 weeks of age of offspring. The changes in the relative concentrations of polyunsaturated fatty acids(PUFA) or more specifically docosahexaenoic acid(22 : 6, $\omega$3, DHA), the major $\omega$3 fatty acid component in rat brain at different age were similar to changes in the amount of DNA in brain tissue showing the maximum value during the lactation. The changes in saturated fatty acid(SFA) content showed a contrasting patten to those of PUFA, while monounsaturated fatty acid(MUFA) increased steadily throughout the experimental period. At birth, the relative concentrations of $\omega$3 series fatty acids the relative concentrations of PUFA, MUFA and SFA converged to very similar values respectively regardless of the dietary fatty acid compositions. In brain tissue, it is of value to note that while changes in relative concentrations of linoleic acid (18 : 2, $\omega$6, LA) and arachidonic acid(20 : 4, $\omega$6, AA) showed a precursor-product-like relationship, $\alpha$-linolenic acid(18 : 3, $\omega$3, $\alpha$-LnA) and DHA showed a different pattern. Even when the $\omega$3 fatty acid content in very low in maternal diet(CO), the second generation rat brain tissues appeared to secure DHA content, suggesting an essential role of this fatty acid in the brain. The fact that a large amount of $\alpha$-LnA in the maternal diet did not have a significant effect on the second generation rat brain $\alpha$-LnA content, indicated that DHA seemed essential component for the brain development in our experimental condition. In all groups, the relative content of $\alpha$-LnA in the brain tissues remained relatively constant throughout the experimental period at the very low level. The study of the specific concentrations and essential role(s) of DHA in each parts of brain tissue is needed in more details.

• Restorative Dentistry and Endodontics
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• v.25 no.2
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• pp.262-271
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• 2000

The purpose of this study was to estimate shear bond strength according to difference in Targis surface treatment and storage condition. 140 non-carious extracted human molars and Targis D210(Ivoclar, Liechtenstein) were used in the present study and were divided into 7 experimental groups respectively according to surface treatment of Targis. Group 1 ; No treatment, Group 2 ; $50{\mu}m$ aluminium oxide blasting, Group 3 ; 4% HF etching for 3 minutes, Group 4 ; 4% HF etching after blasting, Group 5 ; silane treatment after blasting, Group 6 ; silane treatment after 4% HF etching, Group 7 ; silane treatment after blasting and 4% HF etching. In Each group, one half of 20 specimens was stored in distilled water at $37^{\circ}C$ for 24 hours and the other half was stored at atmosphere for 24 hours respectively. Dentin surface was etched with 10% $H_3PO_4$ for 15 seconds and luting cement(Variolink II, Vivadent, Liechtenstein) was applied by manufacturer's recommendation. Shear bond strength for each group was then measured. To examine the failure patterns after shear bond test and to observe the change after surface treatment of Targis. Specimens were fabricated and observed under the SEM. Statistical analysis was performed by One Way ANOVA test and t-test. The results were as follows ; 1. The shear bond strength of the groups stored in water significantly lower than that of groups stored at atmosphere (P<0.05). 2. There was no significant difference in shear bond strength in groups stored in water (P>0.05). 3. The shear bond strength without surface treatment of Targis were lowest among all experimental groups in atmosphere condition(P<0.05). 4. There was no significant difference in bond strength between groups using the silane or not(P>0.05). 5. The groups treated by blasting, hydrofluoric acid and silane sequentially showed highest bond strength than that of other groups in atmosphere condition, but there was no significant difference(P>0.05). 6 The proportions of the specimens showing the mixed fracture failure were 20% in HF etching group and blasting + HF group, 40% in blasting + HF + silane group in atmosphere condition. All the specimens stored in water showed adhesive fracture failure.

• Restorative Dentistry and Endodontics
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• v.23 no.1
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• pp.183-196
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• 1998

The purpose of this study was to determine the effect of bleaching technique on the shear bond strength of esthetic restorative materials to bovine enamel. The bleaching agent was used 35% $H_2O_2$(Hi-Lite, Shofu, U.S.A.). Experimental groups were divided into two divisions as group A and B. Experimental A groups for the effect of number of bleaching were as follows ; Group Al : no bleaching Group A2 : bleaching 1 time ( for 5 minutes ) Group A3 : bleaching 3 times ( each for 5 minutes ) Group A4 : bleaching 6 times ( each for 5 minutes ) Group A5 : bleaching 9 times ( each for 5 minutes ) Experimental B groups for the effect of storage period in artificial saliva were as follows ; Group B1 : not stored in artificial saliva after bleaching Group B2 : stored in artificial saliva for 1 day after bleaching Group B3 : stored in artificial saliva for 1 week after bleaching Group B4 : stored in artificial saliva for 2 weeks after bleaching Group B5 : stored in artificial saliva for 4 weeks after bleaching Composite resin and glass ionomer cement were bonded to all specimens, and the shear bond strength between enamel and r~storative material were measured in Instron Universal Testing Machine(Instron, 4467, U.S.A,), Additionally, the bleached enamel specimens were examed after etching with 37.4% $H_3PO_4$ for 1 min under SEM(S-2300, Hitachi Co., Japan) to observe the effect of bleaching procedure on enamel surface morphology. The result were as follows ; 1. In SEM findings, bleached bovine enamel was found to be superficially rough. 2. In bleached bovine enamel, the effect of acid etching was reduced with the increase of number of bleaching. 3. The mean shear bond strength of composite resin and glass ionomer cement to bleached enamel surface tended to be lower than those to non-bleached enamel surface. 4. With the increase of number of bleaching, the shear bond strength of composite resin and glass ionomer cement to bleached enamel were progressively decreased. 5. Increasing the, storage period in artificial saliva after bleaching, the shear bond strength of composite resin and glass ionomer cement to bleached enamel were progressively increased. 6. The mean shear bond strength of glass ionomer cement to bleached bovine enamel tended to be clearly lower than that of composite resin.

• Food Science and Preservation
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• v.15 no.5
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• pp.682-686
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• 2008

Different amounts of powder and concentrate (0.5%, 1.0% and 2.0%) of Prunus mume were added to bread and the quality characteristics were evaluated. Mixed flour with powder (PP) and concentrate (CP) of Prunus mume showed a lower gelatinization temperature and higher maximum viscosity than control. As the proportion of PP and CP in making bread were increased, lower specific loaf volume, and higher hardness were revealed. Sample with 0.5% CP and control showed the highest specific loaf volume, and was 5.4. Treatment with 2.0% PP was $1,060,617\;dyne/cm^2$ in hardness, and was about 5 times higher than control. The L (lightness) value of samples with PP and CP was lower than control. Sample with 0.5% CP showed the highest score in color and taste, and samples with 0.5% PP, 0.5% CP and control was not significantly different in sensory evaluation. Based on loaf volume, hardness, color value and the sensory evaluation, treatment above 1.0% PP and CP is undesirable in making bread.

• Korean Journal of Soil Science and Fertilizer
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• v.40 no.6
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• pp.442-446
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• 2007

From the rhizoplane and rhizosphere of pepper, tomato, lettuce, pasture, and grass, unsoluble inorganic phosphate solubilizing bacterial strains were isolated using plate base assay on Pikovskaya's medium. Two strains, CL-1 and CL-2, which produced largest halo on plates (indicative of phosphate solubilization)were selected for further studies. Based on these biochemical and 16S rRNA analysis strains CL-1, CL-2 were found to be as species of Pseudomonas sp. and Kluyvera sp., respectively. In broth assay Pseudomonas sp. CL-1 and Kluyvera sp. CL-2 solubilized insoluble phosphate by 193.4 mg and $493.6P\;mg\;L^{-1}$, respectively after $3^{rd}$ day inoculation. These effecient phosphate solubilizing bacteria have a potential to be developed as microbial based fertilizer in future.

• Journal of Korean Society of Water and Wastewater
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• v.35 no.5
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• pp.323-334
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• 2021

Pilot-scale coagulation and sedimentation processes were operated to investigate the T-P (Total phosphorus) removal efficiency. A multiple regression model was also derived to predict the water quality improvement effect with river water characteristics. The inflow rates for the pilot-scale facility were 157-576 m³/day, and the coagulant doses were in the range of 13.7-58.5 mg/L (average 38.9 mg/L) for PAC (Poly alum chloride) and 16.5-62.1 mg/L (average 36.0 mg/L) for alum. The results found that the influent BOD (Biochemical oxygen demand) and T-P concentrations were 4.9 mg/L and 0.115 mg/L, and the removal efficiencies were 52.7% and 59.4%, respectively. T-P removal efficiencies on wet weather days were higher by 10% than dry weather days because influent solids influenced T-P's coagulation process. The pH of river water was 6.9-7.8, and the average pH was 7.3. Although the pH variation was not significant, the trend showed that the treatment efficiency of T-P and PO₄-P removal increased. Thus, the pH range considered in this study seems to be appropriate for the coagulation process, which is essential for phosphorous removal. The T-P removal efficiencies were 19.6-93.3% (average 59.2%) for PAC and 16.4-98.5%(average 55.9%) for alum; thus, both coagulants showed similar results. Furthermore, the average coagulant doses were similar at 42.4 mg/L for PAC and 41.3 mg/L for alum. When the T-P concentration of the effluent was compared by the [Al]/[P] ratio, the phosphorus concentration of the treated water decreased with an increasing [Al]/[P] ratio, and the lowest T-P concentration range appeared at the [Al]/[P] ratio of 10-30. A seasonal multiple regression analysis equations were derived from the relationships between 10 independent and dependent variables (T-P concentration of effluent). This study could help lake water quality maintenance, reduce eutrophication, and improve direction settings for urban planning, especially plans related to developing waterfront cities.

• International Area Studies Review
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• v.13 no.2
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• pp.393-416
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• 2009

This paper explores the technology resource-based determinants influencing internationalization performance of Korean software-related new ventures. On the ground of the study by Zahra et al.(2003), this paper aims to test empirically in Korea how interaction effects of tangible and intangible technological resources, as firm capability, are related to software new ventures' internationalization performance. The test results shows that intangible technological resource represented by R&D intensity is not significantly related to internationalization performance, but reveals that intangible technological resource represented by strength of technological cooperation network and technological reputation is positively and significantly associated with internationalization performance. Internationalization performance is more significantly and positively associated with the interactions of tangible technological resource and intangible technological resource than those resources respectively. The implication for the findings in the paper is that cutting edge technological capability of software new ventures can be more closely associated with internationalization performance if those resources are fully utilized or leveraged by intangible resources acquired by cooperation with local networks and created through technological reputation of new ventures.