• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1026-1031
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• 2003

The two-level full factorial and mixture design were used to screen ingredient type and to investigate effects of ingredients on properties of alkali surimi gel from frozen white croakers using measurements of a breaking force, deformation and color. The addition of starch decreased a breaking force and deformation of gel regardless of starch type. The breaking force was decreased, but a deformation was not significantly changed (p<0.05) with increasing starch level. The potato starch was more resonable than com and wheat starch for a breaking force and deformation. The bovine plasma protein (BPP) greatly improved a breaking force and deformation. The breaking force and deformation of gel were increased with concentration of BPP. The whiteness of gel was slightly improved with adding starch and non-muscle for all treatments. At 78% moisture, the optimum ratios of ingredients were 89.4∼90.0% for surimi, 5.9∼6.3% for potato starch and 5.0∼5.4% for BPP to obtain above 100g for a breaking force, 4.6 mm for a deformation, and 25.5 for a whiteness.

• Archives of Plastic Surgery
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• v.42 no.6
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• pp.686-694
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• 2015

Background Rosa damascena, a type of herb, has been used for wound healing in Eastern folk medicine. The goal of this study was to evaluate the effectiveness of rose placenta from R. damascena in a full-thickness wound model in mice. Methods Sixty six-week-old C57BL/6N mice were used. Full-thickness wounds were made with an 8-mm diameter punch. Two wounds were made on each side of the back, and wounds were assigned randomly to the control and experimental groups. Rose placenta ($250{\mu}g$) was injected in the experimental group, and normal saline was injected in the control group. Wound sizes were measured with digital photography, and specimens were harvested. Immunohistochemical staining was performed to assess the expression of epidermal growth factor (EGF), vascular endothelial growth factor (VEGF), transforming growth factor-${\beta}1$ (TGF-${\beta}1$), and CD31. Vessel density was measured. Quantitative analysis using an enzyme-linked immunosorbent assay (ELISA) for EGF was performed. All evaluations were performed on postoperative days 0, 2, 4, 7, and 10. Statistical analyses were performed using the paired t-test. Results On days 4, 7, and 10, the wounds treated with rose placenta were significantly smaller. On day 2, VEGF and EGF expression increased in the experimental group. On days 7 and 10, TGF-${\beta}1$ expression decreased in the experimental group. On day 10, vessel density increased in the experimental group. The increase in EGF on day 2 was confirmed with ELISA. Conclusions Rose placenta was found to be associated with improved wound healing in a mouse full-thickness wound model via increased EGF release. Rose placenta may potentially be a novel drug candidate for enhancing wound healing.

• Journal of Conservation Science
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• v.27 no.1
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• pp.61-74
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• 2011

The material characteristics of Chos$\breve{o}$n whiteware were investigated by analyzing and comparing the body and glaze compositions of whiteware shards excavated at the Kwangju royal kilns, Ch'unghyodong, and four other local-level kilns. In Korea, the rise of whiteware technology began in the early years of the Chos$\breve{o}$n dynasty, when the indigenous tradition of Kory$\breve{o}$ celadon was strongly influenced by the whiteware aesthetics of the Chinese Ming dynasty. The Kwangju royal kilns eventually made hard-textured whiteware of a quality equivalent to that of the Chinese by using type of porcelain stone that contained slightly less $Fe_2O_3$ and $TiO_2$ and slightly more $K_2O$ than that used for celadon. In contrast, the potters of Ch'unghyodong achieved the same level of quality by finding and using a totally different material: kaolinitic clay. The porcelain stone used at the Kwangju kiln was commonly found in Korea and south China, whereas kaolinitic clay (which has a high aluminum content) was typically found in north China, and was only rarely used in Korea. The flux component of the glaze compositions was mostly limestone, first in burnt form and later in crushed form, and the clay component was often glaze stone, which was a finer-grained porcelain stone with a higher proportion of feldspar. In the future, this comparative analytical study of Korean whiteware components should be extended to the $18^{th}$- and $19^{th}$-century kilns that are currently being excavated at a rapid pace.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.4
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• pp.309-314
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• 2002

Rhtological properties of surimi gel from white fishes by acid (acid surimi) and alkali (alkali surmi) process and effect of chemicals on gelation were investigated by punch and dynamic tests. The breaking force and deformation values of heat-induced gel of acid surimi were less than their values of alkali and conventional surimi gel, and whiteness was greatly decreased, Gel point of acid surimi was decreased but it of alkali surimi was increased with increasing moisture content in the range of 80 to $85\%$. Storage modulus of acid surimi was the highest vaule in pH 6.8, but that of alkali surimi showed high value at neutral and slightly alkali pH. Propylene glycol increased storage modulus in $20\~50^{\circ}C$, hut urea and 2-mercaptoethanol suppressed it. Potassium bromide improved storage modulus in $20~80^{\circ}C$, The results suggest that alkai process is used for making surimi instead of conventional method.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.5
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• pp.397-406
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• 2004

The purpose of this study was to analyze women's consumption and preferences of the Korean traditional drinks. For this purpose, 205 women aged between teens and 60s living in Seoul were sampled randomly for a questionnaire survey conducted from August 21 to 27, 2003. The results of this study were summarized as follows: The percentile of age groups accounted for 15.6% of the subjects in their teens, 19.5% in 20s, 18.0% in 30s, 20.5% in 40s, 13.7% in 50s, and 12.7% in 60s, respectively. On the other hand, those who graduated from colleges accounted for most (49.8%) of the subjects, those employed by companies for most (23.9%) and those earning 2 million wons or more for most (40.5%). Subjects' preferences about the traditional drinks were as follows: The most popular traditional drink across all age groups was Sikhe (29.8%: fermented rice drink), followed by Sujonggwa (10.7%: dried persimmons punch) and green tea (8.8%). Most of those in their teens and 60s consumed the drinks to relieve from the thirst, while those between 20s and 50s to be healthy. The majority (31.7%) of the subjects were consuming the traditional drinks once or twice per week. Those in their teens and 40s consumed the drinks between 3 and 5 o'clock in the afternoon, while those in their 20s, 30s and 50s as they want, and those in their 60s after exercise and as they pleased. 63.4% of the subjects across all age groups bought the drinks at supermarkets, and 60.5% of them were consuming 200ml each time. The reasons of subjects' preferences of the traditional drinks were as follows: The most important factor perceived by all age groups was taste (61.0%), followed by nutrition (15.6%). The most preferred point of taste was 'light' (51.7%). Those in their teens preferred the drinks without grains, while the other age groups preferred the drinks with some grains. Those in their teens preferred canned drinks, while the other age groups preferred the bottled drinks. Consumers' desire for improvement of traditional drinks were as follows: Those in their teens and 20s were satisfied with the current prices of the drinks, while the other age groups hoped for lower prices. On the other hand, those in their 50s answered that the drinks should not be sweet, while the other age groups hoped that the tastes of the drinks would be improved in diverse ways. 53.2% of the consumers hoped that the flavors of the traditional drinks would be diversified. 67.3% of them hoped that the traditional drinks would be improved to be functional drinks, while 54.6% of them hoped that the drinks would be processed in a more hygienic way.

• Korean journal of applied entomology
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• v.51 no.4
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• pp.383-388
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• 2012

This study was conducted to assess damage to the welsh onion by Acrolepiopsis sapporensis Mastumura (Lepidoptera: Acrolepiidae) during the summer season, and to estimate the economic injury level (EIL) which results, providing basic data for pest management. The adult peaks of A. sapporensis in Suwon were observed in March, April, May, and September of 2009 and 2010 through the use of pheromone traps. The feeding of A. sapporensis results in white lines on the surface, and holes within welsh onions. During the entire larval period, one larva was able to damage 1.6 leaves and punch 11.9 holes, resulting in a total damaged leaf area of $1,321.6mm^2$. Through cage experiments and larval releases, a reduction of the mean number of leaves, increased percentage of leaf damage, and reduction in gross weight and marketable weight were observed. We could obtain a regression equation that showed a clear positive correlation between pest density and percentage of damaged leaf. Using this equation, the EIL of A. sapporensis on welsh onion was calculated to one larva per 10 plants based on 7% leaf damage observed for welsh onion.

• Journal of Digital Convergence
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• v.15 no.4
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• pp.537-547
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• 2017

This study attempted to determine differences between the perceived empowerment level and job satisfaction depending on hairdressers' demographic characteristics and analyze the effects of their empowerment on job satisfaction. For this, a total of 310 hairdressers in Gwangju-Jeonnam and Seoul-Gyeonggi-do were chosen through convenience sampling, and then a questionnaire survey was conducted. The valid 277 copies were used for final analysis. For data analysis, descriptive statistics, factor analysis, reliability analysis, t-test, ANOVA, Duncan's test, and multiple regression analysis were conducted using SPSS 15.0. The study results found the following: First, in terms of the subordinate factors of empowerment, the following four factors were found: meaningfulness, self-determination, competence, and impact. Second, depending on demographic characteristics (e.g., age, career, type of beauty salon, job title, punch-in time, monthly pay), a statistically significant difference was found between empowerment and job satisfaction (p<.01). Third, hairdressers' perceived empowerment level had a positive impact on job satisfaction (p<.01). In terms of the empowerment on job satisfaction by sub-factor, 'self-determination' was largest, followed by 'meaningfulness' and 'competence.' Therefore, beauty salon owners need to manage their business more efficiently by converging cosmetology and business management by expanding empowerment among hairdressers properly after recognizing the importance of hairdresser empowerment.

• Journal of the Society of Naval Architects of Korea
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• v.48 no.6
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• pp.528-538
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• 2011

As a forming method for curved hull plates more efficient than the flame bending, mechanical bending using multi point press forming and die-less forming is discussed in this paper. the mechanical forming is a flexible manufacturing system for automatically forming of hull parts. It is especially suited to varied curved parts. This paper discusses a multiple point pressing machine composed of a pair of reconfigurable punches in order to achieve the rapid forming of curved hull plates using division forming and presents how forming information is obtained from the given design surface. Although the mechanical forming can be efficient in the metal forming, spring back after pressing is a phenomenon which must be carefully considered when quantifying the process variables. If the spring back is not accurately controlled, the fabricated shell plate cannot meet assembly tolerance. This paper describes the principles to calculate the proper stroke of each punch at the divided areas. the strokes are determined by an iterative process of sequential pressing and spring back compensation from an unfolded flat shape to its given design surface. FEA(finite element analysis) is used to simulate the spring back of the plate and the IDA(iterative displacement adjustment) method adjusts the offset of pressing punches from the deformation results and the design surface. The shape deviations of two surfaces due to spring back are compensated by integrated system using FEA and IDA method. For the practical application, It is aimed to develop an integrated system that can automatically perform the compensation process and calculate strokes of punches of the double sides' reconfigurable multiple-press machine and some experimental results obtained with mechanical bending are presented.

• Journal of the Korean Society of Food Culture
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• v.4 no.1
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• pp.83-94
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• 1989

A secondary survey was conducted of 503 customers, to investigate eating out behaviours at five fast food restaurants of Youido apartment compound in Seoul, in April of 1988. The results are summarized as follows: The majority, 84% of customers, were aged 14 to 30, consisting of junior and senior high school children, college students and company employees. In contrast to the previous survey of 1986, in which no elderly customers were found, a small number of elderly customers were observed in this study. The reasons given by customers for patronizing fast food restaurants were the following, from most to least frequent: 'convenient', 'allows for companionship', 'the pleasant place to eat', 'dining equipment and tableware are hygienic', 'to be able to stay as long as I want', and 'foods rapidly served'. Only 24.2% of the customers purchased the fast foods for a full meal, 38.3% purchased the foods for snacking, and others purchased ice cream only or drink only. The majority of the customers ate the purchased foods at the fast food restaurants. However, a limited number of female customers preferred to take the packed fast foods to their homes. Taste preference was a major factor in food selection from available menu items, among the younger customers; whereas customers over 30 years old were concerned with nutritive balance. Fried chicken, pizza, rolled rice with laver, ice cream, and juice were high on the list of liked foods; in contrast, lower preference was for fish burger, doughnut, spaghetti, Chajang noodles and chili beans. The survey discovered that the preference for fried chicken, pizza, and salad had increased compared to the previous survey of 1986. Preference by food nationality was highest for Korean food, then Western food, Chinese food, and Japanese food, in that order. Customers offered suggestions for better fast food service, such as lowering the price; greater variety in the menu; developing fast foods from the traditional Korean foods; and increasing the proportion of vegetables and fruits on the fast food menu. The customers, in particular, emphasized a need for the development of Korean traditional beverage of malt drink and persimmon punch, as well as mungbean pan cakes and sweet- spicy rice noodles (docbokki), as fast foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.10
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• pp.1452-1458
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• 2010

This study was performed to investigate the effect of ginsenoside Rg1 treatment on wound healing using SD rats by generating four full-thickness skin wounds on the dorsum. In the Rg1-treated groups (5,000 and 10,000 ppm), area of wounds and macroscopic inflammatory signs were significantly decreased compared to control group throughout the experimental period in a concentration dependent manner. Histological appearance after 20 days of treatment with Rg1 revealed the formation of epithelial layer, hair follicles and progressive angiogenesis and an increase in collagen and granulation as compared to control group. Rg1 treatment resulted in the increased expression of the vascular endothelial growth factor (VEGF) mRNA and reduced expression of transforming growth factor beta (TGF-$\beta$) mRNA in wounded skin compared to control group. The expression levels of VEGF and TGF-$\beta$ mRNA in the Rg1-treated groups were similar to those of Fucidin(R) ointment-treated group. These results suggested that Rg1 should be helpful for the promotion of wound healing.