• Journal of Animal Science and Technology
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• v.52 no.4
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• pp.297-304
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• 2010

This study was conducted to investigate the effects of dietary quercetin on feed utilization, blood parameters, and meat quality of Korean native goats. Totally sixteen Korean native goats, 15 kg of average BW aged at 7 months, were employed in the experiment with eight replicates per treatment. One group was fed quercetin at 200 mg/kg level and the other group was fed none as control for 15 days. Dietary inclusion of quercetin did not affect feed intake, water intake, and the amount of urine and feces. Digestibilities of crude fat, NDF, and ADF for 5 days were not affected, but digestibility of crude protein was increased by the dietary inclusion of qurecetin (P<0.05). Quercetin increased rumen total VFA, propionate, and butyrate significantly (P<0.05). Acetate/propionate ratio (A/P) in the quercetin treated group was significantly higher than control. 2,2-Azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) ($ABTS^+$) reducing activity of the loin from goat fed quercetin was higher than that of control. Sensory analysis conducted at 24 hr post mortem revealed that color, texture, and overall acceptability of the loin from goat fed quercetin were significantly preferred to that of control. Feeding quercetin did not influence pH, water holding capacity, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, TBARS value, and fatty acid composition of the loin significantly. In conclusion, the dietary inclusion of quercetin increased the digestibility of crude protein, rumen total VFA, propionate, butyrate, and A/P ratio. In addition the higher color and texture preference and ABTS+reducing activity of loin indicating some beneficial effect on enhancement of meat qualityin goats.

• Journal of Food Hygiene and Safety
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• v.22 no.4
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• pp.323-331
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• 2007

This study was designed to estimate self-life of Kimbab and sandwiches marketed in convenience store. While the 12 different type of Kimbab (n=6) and sandwiches (n=6) were kept at $10^{\circ}C$ for 72 hours, quality changes including volatile basic nitrogen, aerobic plate count, pathogens detection and sensorial property was monitored, and effective quality indicators were selected. Volatile basic nitrogen, indicator for protein deterioration was slightly increased during storage periods in all samples. E. coli, Staphylococcus aureus, Salmonella spp. and Vibrio parahaemolyticus were not detected from any of samples. Change of aerobic plate count of Kimbab and sandwiches were increased moderately but increased dramatically after 48 hours of storage. Overall acceptability were maintained over 5, purchasing power limit, for 40 hours in 4 general Kimbab, 48 hours in 2 samgak Kimbab and 42 hours in 2 sandwiches. Shelf-life of each item was calculated from regression equation between reference limit from effective quality indicators, aerobic plate count and sensory property, and storage period. Estimated shelf-lives of general Kimbab were $15{\sim}33$ hours, samgak Kimbab were 32 hours and sandwiches were $27{\sim}30$ hours at $10^{\circ}C$ refrigerated condition.

• Applied Biological Chemistry
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• v.45 no.1
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• pp.11-17
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• 2002

Fermentation characteristics with/without nitrogen source and quality of the fruit distillate of Opuntia ficus-indica var. saboten were investigated during the manufacturing process of a Korean traditional liquor. As the fermentation period increased, acidity, brix degree, and alcohol concentration increased, whereas pH and contents of reducing sugar decreased. Acidity, pH, and brix degree were higher, whereas the content of reducing sugar lower, in the nitrogen source-added distillate than in the distillate without nitrogen source. The growth of yeast increased, while that of bacteria decreased; this trend was more prominent with the addition of a nitrogen source. Sojues, distilled from two types of mashes and diluted with $H_2O$ and tails of distillate into 22% alcohol concentration, showed pH $3.7{\sim}4.0$, acidity $0.02{\sim}0.10$, and $5.4{\sim}6.1$ $^{\circ}Brix$. Analysis through GC using direct injection methods revealed common volatile flavor compounds in sojues, including acetaldehyde, acetyl acetone, acetic acid ethyl ester, ethyl alcohol, 2-propyl alcohol, acetone, n-propyl alcohol, butanoic acid methyl ester, 2-phenyl ethanol, thymol, acetic acid phenyl ester, and vanillic aldehyde. As revealed through the sensory evaluation, no significant difference (p>0.05) in overall acceptability was shown among four experimental groups, while color and flavor showed significant differences(p<0.05).

• Cartoon and Animation Studies
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• s.40
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• pp.521-549
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• 2015

We recognize all objects by seeing. However, we are not sure that the things we see through our eyes are their essence. Here comes my question: What does it mean that humans see and recognize things? The things we see are images and so I consider recognizing an object as semiosis via our visual sensation and brain. That is because objects are defined not by their essence but as symbols we recognize. In the era of post-modernism art is a voluntary creative activity that creates a kind of spiritual value and plays an important role for appreciators who realize the fact to enjoy the life value. This paper focused on the art putting aesthetic value on humans' recognition and explored works of art in a visually perceptible way through semiosis. That is because art, an act of creating things, is symbolic and closely linked to semiotic system. Furthermore, derivative visual signs can be considered to be in line with the viewers' visual perception. If we interpreted by recognizing the works of art along with symbol, we can enjoy the works in depth through recognizing their color or shape. Therefore, I intended to discourse on color perception focusing on colors in order to analyze the relationship between art and symbol in the process of recognizing works of art. This paper looked into background of color recognition, status of colors and ways of expression for impressionist who painted with various colors and examined colors as a sensory language. In the process of interpreting art works by communication between the artist and viewers, the role of color is considered as visual symbol through the artist's experience, consciousness, emotions, and their senses. It can be interpreted the visual language through signification of the symbols when the colors are formed in works of art as a recognizable space. Therefore we expect to study in the Visual arts to be the colors symbolic analysis is extended to more effective communication tool.

• Food Science and Preservation
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• v.22 no.4
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• pp.505-511
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• 2015

This study was performed to investigate the effect of drying temperature on the quality characteristics and antioxidant activity of blueberry. Blueberries were dried at different times and temperatures, including A ($40^{\circ}C$, 72 hr), B ($40^{\circ}C$, 48 h and $50^{\circ}C$, 24 hr), C ($50^{\circ}C$, 72 hr), and D ($60^{\circ}C$, 72 hr). The yield and pH ranges of blueberry were determined to be 17.73~31.17% and 3.20~3.25, respectively. The yield rate of A treatments, soluble solid of D treatments, was the highest. The yield rate and soluble content was the highest in the treatment of A and D, respectively. The moisture content and water activity were significantly decreased with the increase in drying temperature (p<0.05). The L value of A treatment, and a and b values of D treatment were the greatest. In the analysis of texture analyzer, hardness, springiness, cohesiveness, gummiess and chewiness were significantly increased with the increase in drying temperature (p<0.05). In the sensory evaluation of blueberry, the appearance and color were the highest in the A treatment. The moisture, texture and taste was highest in the B treatment. The overall acceptability was in the order of B > A > C >D. The total polyphenol content and DPPH radical-scavenging activity were 9.21~13.05 mg/GAEg and 61.90~81.42%, respectively, which were significantly decreased with the increase in drying temperature (p<0.05). Therefore, the optimum time and temperature for blueberry drying was founded to be B treatment ($40^{\circ}C$, 48 hr and $50^{\circ}C$, 24 hr) among other treatments.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.1
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• pp.92-99
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• 2017

People have become more interested in fiber intake due to the rise of noncommunicable diseases such as hyperlipemia and abdominal obesity. This study was carried out to develop dacquoise incorporating different amounts of rice bran dietary fiber (5%, 10%, 15%, and 20%). Dacquoise characteristics such as viscosity, specific volume, moisture content, color, and texture were measured. Consumer acceptance and check-all-that-apply on characteristics of dacquoise with rice bran dietary fiber were observed. Increasing amounts of rice bran dietary fiber resulted in increasing viscosity of batter as well as higher specific volume, lightness, and hardness of finished product. On the contrary, yellowness and redness of dacquoise increased as the amount of rice bran dietary fiber increased. While there was no effect of rice bran dietary fiber on moisture content (range of 26.53~25.35%). According to the consumer acceptance test, dacquoise with 5% of rice bran dietary fiber showed the highest liking score in color and overall acceptance (5.9 and 5, respectively). The findings from the principle component analysis of principle component (PC) 1 (71.04% explanation) showed that as rice bran dietary fiber increased, texture of the product got drier, and consumers described the product with 20% rice bran dietary fiber as cotton mouth and 5% rice bran dietary fiber as sticky. PC2 (16.54% explanation) demonstrated 5% and 10% rice bran dietary fiber, and dacquoise had nutty and soybean notes while 15% and 20% rice bran dietary fiber dacquoise had flour, bitter, and salty flavors. Based on these results, the optimum addition level of rice bran dietary fiber for dacquoise is 5%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.2
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• pp.181-188
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• 1989

The present study has been carried out to investigate the effect of Bactokil(made from didecyldimethyl ammonium chloride isopropanol and water) and Taipet-F (made from natural vitamin E, L-ascorbic acid, glyceride and gallic acid) on retarding lipid oxidation in boiled-dried anchovy. To process boiled-dried anchovy, boiled anchovy dried in cabinet drier $(dry-bulb\;temperature\;40^{\circ}C)$ for 1 hour were fronted with the Bactokil, the Taipet-F and mixture of Bactokil and Taipet-F, respectively. Anchovy fronted with chemicals were redried for 8 hours, packed in polyethylene film bag, and then stored at room temperature $(24{\pm}3^{\circ}C)$. These products were compared with control(untreated with chemicals) during storage. The changes in volatile basic nitrogen of each product was negligible during storage. The thiobarbituric acid and peroxide values of each product increased up to 10 days of storage, and then decreased. In color value of each product, L value increased, while n, b and ${\bigtriangleup}E$ values decreased during storage. The changes in brown pigment formation of each product increased up to final stage of storage. From the results of chemical analysis and sensory evaluation, the product treated with Taipet-F(0.5%, v/v) was the most effective on retarding lipid oxidation of the boiled -dried anchovy, followed by the product treated withthe mixture of Bactokil (0.04%, v/v) and Taipet-F (0.5%, v/v), the product treated with Bactokil(0.04%, v/v) and control, in the order named.

• Child Health Nursing Research
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• v.7 no.2
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• pp.245-257
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• 2001

This study analyzed the services as operated by the Child Health Telephone Service Center. The Center is a toll free service operated as part of the community services of the Korean Academic Society of Child Health Nursing. The aim of the study was to describe the concerns of child caregivers regarding child health care as discussed during telephone counseling. Specific objectives were as follows: 1. To analyze the activities of the Center. 2. To describe the characteristics of caregivers who made phone calls for counseling services and also the characteristics of their children. 3. To analyze the content of the counseling sessions. 4. To analyze counseling content according to the characteristics of the caregivers and their children. Data used for the study were obtained from the counseling records for the period from Sept. to Dec. 1999, as kept by the three counselors at the Center. The total number of calls was 8,261 and that consisted of 15,150 questions. The total questions were merged into 13,236 by eliminating those questions which overlapped or were of similar content. The final 13,236 questions were used for the final analyses. Almost of the callers (98.4％) were mothers. Among them 89.6％ were between 25 and 35 years of age. Geographical distribution of the callers covered the whole nation. The largest numbers who made the calls were from the Seoul metropolitan area (36％), followed by 28％ from Kyung Gi Province, and 20％ were from the Kyung Sang area. Among 8,261 callers, 72.8％ were first users. Sex of the babies and children in question for counseling was about even for males and females and ages ranged from one month to six years. The largest group (62.5％) was the less than six month age group. The finalized 13,236 questions/problems were categorized into 11 problem areas. They were in order of frequency, physical problems, feedings and nutrient concerns, information on child rearing, growth and development, guidance on utilization of child care facilities, elimination problems, sleeping concerns, immunization related concerns, behavior problems, injury and accidents, and safety measures. The most frequent problems for counseling were physical signs and symptoms (27.3％), followed by feeding and nutrients, information on child rearing, and growth and development. Of physical problems, abnormal gastrointestinal signs and symptoms were the most frequent concern and skin problems were next at 25％ and 23.3％ respectively. Loose bowels, vomiting and constipation were the most frequent gastrointestinal problems. Atopic dermatitis had the highest frequency at 53.3％ with diaper rash being the second highest among the skin problems. About 80％ of the growth and developmental category were physical development concerns related to physiological, body growth, and motor and sensory development. This study constitutes the activity report for the first year of the Center. The findings correspond with literature reports on child health problems and parents educational needs. One recommendation from this study is that since the services of the Center are carried out only by telephone, the psychology of the counselees and the counselor relationship must be considered for better services.

• Korean journal of food and cookery science
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• v.25 no.5
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• pp.521-530
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• 2009

Perilla leaves powder was added to cookies to determine a practical use for the herb, which has been shown to have medical benefits and functionality. We examined the antioxidant activity and quality characteristics of cookies prepared with different amounts (as ratios of 0.5%, 1%, 3%, 5% to the total materials) of perilla leaves powder. The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenolic compound content in perilla leaves powder and cookies. The quality characteristics of the perilla leaves cookie were estimated in terms of the bulk density, pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations. While the bulk density and pH of the dough as well as total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased, the spread factor, loss rate, leavening rate and L value of the cookies decreased with increasing perilla leaves powder content(p<.05). The consumer acceptability scores for the $1{\sim}3%$ perilla leaves cookie groups ranked significantly(p<.05) higher than those of the other groups in appearance, taste, flavor, texture, and overall preference. This study suggests that perilla leaves powder is a good ingredient to increase the consumer acceptability and the functionality of cookies.

• Journal of agricultural medicine and community health
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• v.4 no.1
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• pp.41-61
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• 1979

Two interview surveys (1976 for 800 patients, 1978 for 200 patients) and an inventory survey through medical records(1978) for epileptic patients who have registered with the Korean Epilepsy Association (Rose Club) since 1971 were carried out by trained health workers in advance of survey. The data obtained from the analysis showed as follows: 1) 35.2% of patients were born in Seoul and 70. 6% of patients born elsewhere have lived in Seoul. 2) 50-60% of patients were 15-30 years cid. 3) 33.4%, 24,6 and 24.6 of all pupils and students went to elementary, junior and senior high schools respectively. 4) 21.2% of all pupils and students had dropped out of school and 51.4% of them were away from school because of epilepsy. 5) 3.1% of all patients had no job at all and students comprised 20.9% of patients followed by clerical work, commercial business and farming with about 6% in each group.6) Reasons given for unemployment such as dismissal (4.3%), quit (27.7%), hesitation to employ (42.5%)and discontinuance of job (25.5%) were basically due to epilepsy. 7) About half(46.2%) of all patients have become Christian since the Rose Club was a voluntary agency which has been sponsored by Christians. 8) 82. 6% of patients were diagnosed as having grand mal as the most. 9) 29.4% of patients explained aura with psychomotor disturbances and 13.8% with sensory disorders. 10) 46.3% of patients were attacked with seizures when they were tired and others(11.6% and 4.9%) after excessive eating and hunger. 11) Patients suffered more seizures in spring and summer rather than in autumn and winter and most patients had attacks 1-5 times a month. 12) For etiologic reasons of epilepsy, 35.5% of patients considered it was caused by psychological stress and 11.5% by trauma. Only 1.1% of patients considered it as having hereditary components. 13) 51% of patients were slow in caring for their own illnesses. They started to reat epilepsy after spending 5 years of time from the initial seizure. Only 5.4% of patients had received the modern anti-epileptic therapy right after the nitial seizure. 14) 62.1% of patients had no therapy or irregular or incomplete treatment before registration at the Rose Club Clinic. 15) Before registration at the Rose Club, 42.4% of patients received medical care. On the other hand, 25.6% went to herb doctors and 12.5% used to go to the drugstore in order to get anti-epileptic drugs. 16) 41. 6% of patients who took anti-epileptic drugs had more or less side-effects. Indigestion was the most common. 17) For continuation of treatment, 30.3% have received treatment for more than 5 years and the evident showed that epilepsy took a longer time to be cured. 18) Regarding the medical care received 44.2% of patients were very satisfied with effective care and 26.5% felt as good. 19) For attitudes toward epilepsy. 27.0% of patients and 68.2% of patients family were pessimistic. 20) 65.9% of patients had optimistic attitudes toward effectiveness of medical care of epilepsy. 21) 64.8% of wives and husbands had better understanding and cooperative for their spouses who had epilepsy. 22) 33.3% of patients were under-treated at the place of work. 23) 70.2% of patients wished to marry when they reach childbearing age and 63% wished to have children. Through the above results it is recommended for nation-wide epilepsy control that the sound and correct health education not only from health aspect but also from welfare aspect should be planned and implemented as soon as possible.