• Culinary science and hospitality research
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• v.18 no.2
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• pp.134-148
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• 2012

This study was conducted to investigate the state of cooking activities at home and at school among the elementary school 6th graders in Gyeongbuk province. For 'interest in cooking', 86.9% of the subjects answered 'very interested,' and the answers were significantly different according to sex(male 45.6%, female 77.8%, p<0.01). Above 70.0% of the subjects answered that they could cook by themselves and the responses were significantly different according to sex(male 35.3%, female 66.7%, p<0.01). The children had experiences of chopping(64.8%), slicing round(62.3%), cutting dice(62.3%), cutting julienne(53.3%), cutting diagonally(45.1%), slicing semicircle(34.4%), and cutting paysanne(22.1%). 93.4% of the subjects had cooking experience at home and most parents(95.1%) were positive to children's cooking at home. The reasons for cooking at home were 'like to cook'(55.3%), 'to satisfy hunger'(17.5%), 'to eat foods that I want'(14.0%), etc. The only 10.7% of the subjects answered 'difficult' or 'very difficult' for the cooking classes at school. The 62.3% of the subjects have cooked the foods again at home that they learned at school, and the responses were significantly different according to sex(p<0.05). The foods that the children wanted to cook at school were pizza, spaghetti, Tteokbokki, hamburgers, etc. The children answered that they had difficulties in 'seasoning'(34.4%) and 'cleaning up after cooking'(21.5%). What the children wished about the cooking class of their schools included 'to cook more often'(35.8%), 'to cook more diverse foods'(29.7%), 'to have the school equipped with cooking tools and facilities'(14.8%), etc. Therefore, the cooking classes for the elementary school students need to be planned considering these results about children's cooking abilities, skills and demands.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.204-220
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• 2011

of the recipes and 'stir frying' in 76.8% of the recipes. Other cooking methods were used as follows; 'blanching'(24.2%), 'roasting'(22.6%), 'pan frying'(21.0%), 'deep fat frying'(18.7%), etc. The use of 'Boiling' increased significantly(p=0.044) from 4.5% in 2008 to 10.0% in 2010 while the use of 'deep fat frying' decreased significantly(p=0.027) from 21.8% to 10.9%. The frequency of using cooking tools was as follows; knives and cutting boards(100.0%), dishes(92.9%), frypans(91.3%), chopsticks(40.3%), spoons(38.7%), etc. The foods used in cooking were as follows; rice(100.0%), carrots(67.1%), onions(61.9%), eggs(41.6%), paprika(27.7%), kimchi(25.2%), pizza-cheese(22.9%), etc. Natural and processed foods were used in cooking as the ratio of 80:20 approximately. Of the 5 food groups, 'meat fish egg bean' decreased from $24.44{\pm}13.27%$ in 2008 to $20.84{\pm}10.59%$ in 2010, but 'vegetables' increased from $44.38{\pm}15.65%$ to $50.64{\pm}14.07%$ significantly(p<0.05). In conclusion, 5th and 6th graders had an ability to select various foods for their health when cooking even if they have some foods they don't like while they lacked cooking skills such as using various cutting methods and proper cooking tools.

• Korean Journal of Poultry Science
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• v.34 no.3
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• pp.231-236
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• 2007

A feeding trial was conducted to study the effects of dietary supplement of fermented clay mineral (FCM) on the growth performance and immune stimulation in broiler chickens. A total of 36,800 broilers, (of) Ross strain-208, were randomly allotted into 2 experimental (diet) groups. Control group was fed the basal diet (corn-soybean meal based), and treatment group was fed the natural clay mineral that was fermented with aboriginal microorganisms at $37^{\circ}C$ for 72 h. Feed and water were provided ad libitum throughout the experiment for 5 weeks of experimental feeding period. Daily weight gain of treatment group fed 0.3% fermented clay mineral was significantly increased in comparison with control group. Feed intake of treatment group was significantly increased 21.4% (p<0.05), and feed efficiency was also increased 2.7% compared to control group. Especially, growth rate and production index of treatment group were significantly higher as much as 4.4% and 4.8%, respectively, than those of control group (p<0.05). By the feeding of dietary 0.3 % FCM, the antibody productions against Newcastle Disease and Infectious Bursal Disease antigens were shown to increase 13.8 % and 15.7 %, respectively, more than control group chickens. From these results, it appears that the supply of fermented clay mineral at 0.3 % level in the broiler chicken diet could enhance the growth performance and immune stimulation of broiler chickens.

• Horticultural Science & Technology
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• v.18 no.3
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• pp.327-333
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• 2000

This experiment was conducted to determine the effect of priming duration and temperature on germinability of vegetable seeds. Priming chemicals were -0.50 MPa PEG 8000 for carrot, 50 mM $K_3PO_4$ for lettuce, 200 mM $KH_2PO_4$ for onion, and 100 mM $Ca(NO_3)_2$ for Welsh onion seeds. Priming temperature varied from $10^{\circ}C$ to $25^{\circ}C$, and priming duration varied from 12 hours to 5 days depending on crops. Percent germination of carrot seeds was significantly affected by the seed treatment and priming temperature. Priming at $20^{\circ}C$ for 3 days was most effective in reducing number of days to attain 50% of the final germination percentage (T50) and mean number of days to germination (MDG). Radicle protrusion in the priming solution was as high as 14% when primed at $20^{\circ}C$ for 4 days. Percent germination of lettuce seeds was affected significantly by the seed treatment and priming duration. Priming lettuce seeds at $20^{\circ}C$ for 2 days increased percent germination and shortened T50 and MDG without radicle protrusion. Percent germination of onion seeds was affected significantly by the seed treatment, priming duration, and temperature. Priming at either $10^{\circ}C$ or $15^{\circ}C$ for 3, 4, or 5 days did not affect percent germination of onion seeds, but was effective in reducing T50 and MDG. Decline in percent germination of onion seeds was precipitous as the length of priming duration increased from 3 to 5 days. Percent germination of welsh onion seeds was not affected by the priming duration and temperature. Priming at $15^{\circ}C$ for 4 days was most effective in reducing T50 and MDG, increased in duration of priming at $15^{\circ}C$ or $20^{\circ}C$ increased radicle protrusion.

• Horticultural Science & Technology
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• v.18 no.3
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• pp.321-326
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• 2000

To compare germinability of primed seeds with that of water imbibed and nonprimed seeds at different temperatures, percent germination, number of days to attain 50% of the final germination percentage (T50) and mean number of days to germination (MDG) were evaluated at various temperatures ranged from $10^{\circ}C$ to $35^{\circ}C$. Primed carrot seeds in -0.50 MPa PEG 8000 showed higher percent germination at $10^{\circ}C$ or $35^{\circ}C$. Reductions in T50 and MDG values were observed at all germination temperatures when primed with the PEG. The PEG combined with 100 mM $K_3PO_4$ was not as effective as the PEG alone in improving the germinability of carrot seeds. Nonprimed lettuce seeds germinated only 2% at $30^{\circ}C$ or $35^{\circ}C$. However, priming with 50 mM $K_3PO_4$ increased germination to 40% at $30^{\circ}C$ and to 21% at $35^{\circ}C$. In contrast to the single treatment of 50mM $K_3PO_4$, priming lettuce seeds in a mixture of 50mM $K_3PO_4$ and 200 mM $KH_2PO_4$ resulted in a lower percentage of germination, but a significant greater reduction of T50 and MDG. Percent germination was increased when 200 mM $KH_2PO_4$-primed onion seeds and 100 mM $Ca(NO_3)_2$-primed Welsh onion seeds were germinated at $10^{\circ}C$ or $35^{\circ}C$. Combined treatments with $Ca(NO_3)_2$ for onion and with $KH_2PO_4$ for Welsh onion seeds did not improve percent germination, but they significantly reduced T50 and MDG.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.190-204
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• 2012

This study was conducted to investigate the relationships between dietary habits and food intake and impulsiveness and aggression in the 6th grade students(boys 53, girls 37, N=100) of the elementary school in Chuncheon area. The main results are as follows. According to the survey on dietary habits and foods intake, the score of "I eat a balanced diet that consists of boiled rice, soup, and more than two side dishes" was the highest as $4.31{\pm}0.96$ while the score of "I watch TV or read a book during having a meal." was the lowest as $3.16{\pm}1.36$. The girls had better score than boys for "I eat slowly." while the boys had better score than girls for "I exercise every day."(p<0.01). Total scores of dietary habits were not significantly different between the sexes. For having fruits, girls($4.28{\pm}0.77$) ate them more frequently than boys did($3.81{\pm}1.02$) but for having soda drinks, boys($2.85{\pm}1.10$) drank more frequently than girls did($2.32{\pm}1.11$) (p<0.05). The total scores of impulsiveness were not significantly different between the sexes(boys $2.60{\pm}0.93$ vs. girls $2.57{\pm}0.99$), but those of aggression were significantly different(p<0.05) between the boys($3.01{\pm}0.79$) and the girls($2.63{\pm}0.78$). The score of total dietary habits had a negative relationship with that of aggression(r=-0279, p<0.01) but not with that of impulsiveness. The frequency of 'having milk and milk products' and all processed foods had positive relationships with the scores of impulsiveness and aggression(p<0.01). Especially, the total score of having processed foods had highly positive relationships with impulsiveness(r=0.656, p<0.01) and aggression(r=0.614, p<0.01). In conclusion, it is very important to have a good dietary habits and to reduce the frequency of having processed foods for children's good personality.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.28 no.2
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• pp.115-125
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• 2022

The purpose of this study was to examine the effect of packaging on quality maintenance of paprika (Capsicum annuum L. cv. Nagano RZ) stored at three different temperatures. In Korea, paprika is stored and distributed under ambient conditions. To ensure the freshness maintenance, determining optimal storage temperature is necessary. Paprika were unpacked (control) or packed with polyamide film and stored at 5℃, 10℃ and 20℃ for 35 days. Quality characteristics such as weight loss and appearance were examined. Paprika packed with polyamide film showed less quality changes compared to unpacked paprika under all the storage temperatures. The commercial properties tended to decrease rapidly during storage at 20℃ regardless of packing. The degree of weight loss was significantly lower in packed paprika compared to unpacked paprika. It was found that soluble solids, pigments, hardness, etc. were complexly affected by storage temperature and film packaging. For paprika, the storage temperature of 5℃ or 10℃ was effective in maintaining freshness; paprika packed in polyamide film packing maintained greater freshness than unpacked paprika. Our results showed that, packaging is required to preserve the freshness and to improve the marketability of paprika in the domestic market. It seems that it is necessary to continuously search for an effective packaging method.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.38 no.2
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• pp.14-30
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• 2020

This study focuses on the fact that pictorial maps in the late Joseon Dynasty were conceptual diagrams with the place names perceived by the people at the time of their production. In this regard, targeting on five pictorial maps, the humanistic landscape characteristics of Pyongyang, which had cultural identities such as a historically old, commercial, and Pungnyu(appreciation for the arts) city, were derived as follows. First, the historic legitimacy of Pyongyang Castle was represented by ritual and religious facilities. They include 'Dangunjeon' and 'Gijagung' related to the nation founder, 'Munmujeong': the remains of Goguryeo, 'Sajikdan' & 'Pyongyanggangdan': the place of the national rites, Hyanggyo and Seowon: education & rite functions, Buddhism and Taoist facilities, 'Yongsindang', 'Sanshindang', and 'Jesindan': folk religion facilities. Gija-related facilities, which became symbols of Pyongyang due to the importance of Small-Sinocentrism and Gija dignity tendency, were distributed throughout Pyongyang Castle though, the facilities related to King Dongmyeong of Goguryeo and the spaces of religion praying for blessings are spread in Bukseong and on the riverside of Daedonggang each. Second, as a Pyongando Province's economic center, Pyongyang's commercial landscape was represented by logistics and transportation facilities. The Daedonggang River, which was in charge of transportation functions, had many decks such as 'Yangmyeongpo', 'Cheongryongpo' and 'Waeseongjin' and bridges, such as 'Yeongjegyo' and 'Gangdonggyo', which connected major transportation routes. The road network was created in Oeseong area to facilitate logistics transportation and management, and many warehouses named after the jurisdiction of Pyongyangbu were distributed near the roads and Provincial Offices of the main gates. In addition, it was characterized by the urban area systematically divided with hierarchical roads, 'Bukjangnim' of willow trees planted on the main entrance roads of Pyongyang Castle, a linear landscape created by 'Simnijangnim' consisting of mixed forests with elm trees. Third, Pungnyu City is realized by the distribution of amusement facilities. The riverside of Daedonggang adjacent to Naeseong exhibits characteristics of artificial landscape such as a canal leading to the inside of the castle, a docking facility with embankments, and a port with cargo ships anchored. However, Bukseong of the natural surroundings had numerous pavilions and platforms such as 'Bubyeongnu', 'Eulmildae', 'Choeseungdae', 'Jebyeokjeong' and engraved letters such as 'Cheongnyubyeok', 'Jangbangho'. 'Osunjeong', 'Byeogwolji', 'Banwolji' near 'Sachang', and 'Aeryeondang', built on the island of a square pond, created waterscape in Naeseong invisible from the Daedonggang, and for practical purposes, ponds and repeated willow vegetation landscape related to Gija were placed in the western rampart of Jungseong. In addition, 'Seonyeondong', a cemetery of Gisaeng, located near by Chilseongmun, was used as poem titles and themes by literary people, contributing to the creation of the Pungnyu image of Pyongyang.