• Journal of Korean society of Dental Hygiene
• /
• v.18 no.1
• /
• pp.115-124
• /
• 2018

Objectives: The purpose of this study was to investigate the correlation between soft drink consumption and subjective oral symptoms in Korean adolescents. Methods: Data of 65,528 adolescents were derived from the twelfth Korea youth risk behavior web-based survey, which was conducted from 1st June 2016 to 30th June 2016. Sociodemographic factors, dietary habit, and oral health behavior were collected as independent variables. The subjective oral symptoms were used as a dependent variable. The chi-square test and logistic regression analysis were performed to identify the correlation between dental caries and the other variables. Results: A multiple logistic regression analysis revealed that subjective oral symptoms were correlated with sex, age, subjective economic status, soft drink consumption, sweet drink consumption, tooth brushing frequency and dental sealant experience. Conclusions: Since the intake of soft drink adversely effects subjectively perceived oral symptoms in Korean adolescents, oral health education should include information on the pH levels of food and beverages including carbonated drinks, the effects of sugar on the teeth, and precautions to preventing tooth damage.

• Asian Journal of Innovation and Policy
• /
• v.7 no.3
• /
• pp.581-605
• /
• 2018

In the soft drink industry, especially small and medium enterprises in Japan, there is a possibility of conversion from a labor-intensive industry to a capital-intensive. The demand for soft drinks may not be satisfied in the summer because the supply is too low to meet the demand. To address this situation, this paper proposes optimal investment that integrates demand uncertainty, based on real options approach (ROA) and seasonal autoregressive integrated moving average. Two alternative options are compared and evaluated. One is the Bermudan option: to employ additional workers to elevate efficiency in summer and laying off in winter, this attitude is repeated each year. The other is the American option: to replace equipment to increase machine ability throughout the year. Results in ROA show that the highest improvement is gained if the two options are in a symbiotic relationship. Soft drink producers should search for replacing equipment, using the employees repeatedly. A temporary decision is not equal to an infinite decision.

• Elastomers and Composites
• /
• v.57 no.4
• /
• pp.205-214
• /
• 2022

Research on reducing the thickness of polyethylene terephthalate (PET) bottles is necessary to reduce the amount of plastic used. However, as decreasing a PET bottle's thickness weakens it, a robust bottle design is required. Therefore, in this study, we numerically analyzed various bottom designs of a carbonated soft drink PET bottle with 245 and 500 ml capacities and complicated petaloid shapes. Deformation, equivalent stress, maximum principal stress, and its direction according to each design were analyzed to study the strength of the bottle. The results serve as a reference to design robust petaloid PET bottle bottoms with a reduced thickness for carbonated soft drinks.

• Korean Journal of Community Nutrition
• /
• v.10 no.2
• /
• pp.174-182
• /
• 2005

To investigate how the beverage consumption of middle school students are different in some respects; favorite kinds, drinking time and so on. 579 middle school students in Jeonju were participated in this study. This study shows the frequency of drinking beverage and the correlation between the frequency and the various factors to have effects on the frequency. The students usually drink water 8.55 times, milk or yogurt 3.01 times, sport beverage 2.13 times, soft drink 1.93 times, and fruit and vegetable juice 1.85 times for one week. The boy students prefer more soft or sport drink to the girl students. However the drinking of other beverages such as water, milk, juice, traditional ones don't have any meaning-ful differences between the boys and the girls. The students drink water mostly when they have meals. And the second consuming beverage is milk at table. It explains the students who drink more milk than water with bread. There is a big difference according to their excercise frequency. The students who excercise regularly or excercise over 3 hours drink more soft or sport drink and milk or yogurt than the students who exercise less than 1 hour. The beverages are firstly needed during the exercise because they sweat. And the second beverage time is when they have snacks and when they take a break. It should be suggested that nutrition education targeted to middle school students and their parents should encourage limited consumption of soft drinks. Therefore, policies that limit students' access to soft drinks at schools should be promoted.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.51 no.spc1
• /
• pp.204-208
• /
• 2006

This study was conducted to develop a processing procedure for soft drink and wine from purple sweetpotato and to determine the color stability of purple sweetpotato anthocyanin pigment after production. Purple sweet potato soft drink was found to have 15.6% of total extraction, $11.8\;Brix^{\circ}%$ of sugar and pH 4.1, whereas wine had 12.6% of alcohol, $7.8\;Brix^{\circ}%$ of sugar and pH 4.9.Color stabilities of the soft drink and wine showed little difference after four-month storage from the time right after processing. The public found the soft drink that was made from 90% of purple sweet potato, 5% of citron and 5% of honey, more to their taste, rather than other soft drinks that were either made from 100% purplesweet potato or made from 80% of purple sweet potato, 10% of citron and 10% of honey. The public also found $45^{\circ}C$. of fermentation temperature more agreeable than that of $30^{\circ}C$. Powder, vinegar and anthocyanin pigment earned from purple sweet potato showed high stability, as they showed no change in color after four months in storage.

• Journal of Korean Institute of Industrial Engineers
• /
• v.26 no.2
• /
• pp.110-116
• /
• 2000

The soft drink deliveries are made for a broad line of soft drink products by using a hand truck and the backpack mode of carriage. The workers usually deliver the beverages by backpack mode of carriage, because they feel safe with such a carrying method in stairways. In this study, the physiological workload of backpack carrying was investigated, especially focused on the effects of weight of load and carrying by the stairway. A laboratory experiment was conducted to measure heart rate and oxygen uptake during backpack carrying tasks, and an ergonomic guideline was proposed for such type of task based on the results of the experiment. Eight healthy male subjects performed the backpack carrying of 40kg and 60kg, (1) on the level ground, (2) upstairs and (3) downstairs. The result showed that the stairways caused the increased physiological cost, and that a carrying load of 60kg required significantly higher physiological cost as compared to carrying 40kg. Although backpack carrying has some advantages in the biomechanical aspect, it should be advised to carry a load of less than 40kg, since the task requires a very high physiological cost. During backpack carrying, it is also recommended for a delivery person to make more trips with a light load rather than to make less trips with a heavier load at one trip.

• Science of Emotion and Sensibility
• /
• v.20 no.2
• /
• pp.3-10
• /
• 2017

This research investigated the cross-modal correspondence between the turbidity and taste of beverages. For an empirical study, we employed two types of achromatic beverages: rice wine and a soft drink. The turbidity of each drink varied between 0.0625~32 g/L, and 0.0078~4 g/L, respectively, and the stimuli were prepared in ten levels according to cognitive turbidity. In the study, participants (N=35) rated each drink stimulus using a 3-point Likert scale with regard to five basic tastes: sweet, salty, bitter, sour, and preferred. In addition, six specific tastes were included that deliberately describe rice wine and the soft drink. Three were yeasty, alcoholic, and astringent for the rice wine, and the other three were creamy, bubbly, and syrupy for the soft drink. Based on participants' assessments, the turbidity of rice wine is highly positively correlated with all five basic tastes. In contrast, the turbidity of the soft drink was positively correlated with sour only. Concerning preference, the most preferred turbidity of rice wine was 4.6~20 g/L, which is close to the turbidity of existing products on the market. Furthermore, except for astringent and syrupy, all tastes were influenced by the turbidity, which implies the potential of turbidity as a new visual parameter to communicate the taste experience of beverages.

• Journal of the Korean Home Economics Association
• /
• v.27 no.3
• /
• pp.79-87
• /
• 1989

As the level of life improves, the pattern of beverage comsumption are being changed. We came to drink more beverage than ever before, and I think, the remarkable increase of beverage consumption will have a great effect on our health. We examined the drinking pattern of 447 middle school and high school students in Taejeon City from 24 to 29, May, 1989. We studied about the amount of drinking beverage and the correlation between the amount and the various factors to have effects on the amount. They usually drink total 604.6ml/day, water 292.8ml, soft drink 131.8ml, milk 109.2ml, fruit juice 26.1ml, vegetable juice 9.6ml, coffee & tea 21.7ml, korean tea 15.4ml. Beside, middle school students drink 654.4ml and high school students drink 560.7ml. The male drink 620.1ml and the female drink 589.2ml. The average amount of beverage consumption per a unit weight is total 13.3ml and middle school students (654.3ml) drink more than high school students (560.7ml) but the average amount is same between the male and the female. They usually drink 343.5ml of beverage at their homes, and they drink more at their homes than away from homes. In addition, at the correlation between the amount of drinking beverage and the various factor to have effects on the amount, the students who have snacks very often drink more than those who don't. And the students who like meat-diet drink much more than meat & vagetabe-diet persons and vegetorians. And the students who eat pread often drink more than those who have rice at every mealtime.

• The monthly packaging world
• /
• no.7 s.183
• /
• pp.70-75
• /
• 2008

• The monthly packaging world
• /
• s.114
• /
• pp.118-122
• /
• 2002