• Journal of the Korean Home Economics Association
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• v.25 no.2
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• pp.69-77
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• 1987

The purpose of this study is to explore the daily meal pattern. This could view the future trend of meal pattern by comparing the ones in the past. The informations of this study were obtained from 720 housewives residing in various parts of Korea during July 20 to september 10, 1985, by using questionaires. The subjects were divided into several groups according to their ages, educational levels, careeres, monthly incomes, numbers of family, areas of residence, and types of housing. The X2-test was applied to see the indivisual data. The following observations were made in this study: 72% of Korean families had rice with side dish set three times a day, the first choice for rice substitute was noodle and the second was breads, 80% of the subjects consumed 2~4 varieties of side dishes. The favorite were Kimchi and Doh-an jeang digae(soybean paste stew), cooked vegetable and Gohchoojeang igae(Red pepper paste stew).

• Proceedings of the PSK Conference
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• 2003.04a
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• pp.172.1-172.1
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• 2003

3-Monochloro-1 ,2-propanediol (3-MCPD) produced during the acid hydrolysis of vegetable proteins (ex. soybean products) is food-contaminant material detected in acid-hydrolysed soy, bread, water, et al. 3-MCPD is currently being a matter of concern to safety. The nephrotoxicity of 3-MCPD and 3-MCPD metabolites has been reported to result from accumulating of metabolites in kidney tubules and inhibiting of renal metabolism of glucose and lactate. (omitted)

• Korean Journal of Food Science and Technology
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• v.25 no.4
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• pp.373-378
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• 1993

A rapid gas chromatographic profiling method for the simultaneous analysis of free fatty and other acids was applied to vegetable oils. Oil samples were dissolved in dichloromethane and the free acids were extracted with saturated $NaHCO_3$ solution. The aqueous extract was acidified and then loaded onto the Chromosorb P column for the extraction. The acids were eluted with diethyl ether selectively from Chromosorb P column and were treated with triethylamine to prevent the losses of volatile acids. Several long chain fatty acids were detected from soybean oil, rice-bran oil, sesame oil and perilla oil. Various organic acids including odd number fatty acids were detected in crude oil, especially sesame oil. Arachidic acid from perilla oil and vanillic acid from sesame oil, which were not reported before were detected. The content ratio of free linoleic acid to oleic acid was $1.02{\sim}1.18$, which was similar to the reported data. When the GC profile of organic acids were simplified to their corresponding retention index spectra of bar graphical forms, they presented characteristic pattern of each vegetable oil that can be quickly recognized.

• Journal of the Korean Society of Food Culture
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• v.11 no.4
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• pp.439-454
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• 1996

The present study investigated Bul-Chun-Wi Sacrificial Ritual (sacrificial service which has been handed down from generation to generation to worship the family ancestors in the period of $1400{\sim}1800$) and foods for the sacrificial service among fourteen head families in Andong area. The findings are as follows; 1. In Bul-Chun-Wi Sacrificial Rituals, family shrine has been maintained in good shape, and the table, dishes, and foods used in the rituals have not been changed so much until these days. 2. While vegetable soup is widely used as soup, one family uses the seaweed soup, the other soup mixed with meat, fish, and vegetable. Specially soybean-powdered soup, which is the distinguishable food in Andong area, has been used. 3. As a basic Ddock, mainly Si-Ru-Ddock(a steamed rice cake), piled up to 13-15 stacks, is used. Additional 7-9 kinds of Ddock are placed on top of the basic Ddock. 4. For grilled-meat food(Geuck), eight families use the raw meat, and one family uses the half-cooked meat. Recently, five families have used the cooked meat. Mostly used ones are meat-Geuck, fish-Geuck, chicken-Geuck, and the Geuck are not served one by one. Instead the Geuck are stacked in one dish designed for Geuck in order of meats from poultry, animal, fish, and shell. As the sub-dishes for rice, raw and cooked Geuck are used. 5. The number of stew (Tang) are 3 to 6 and 5 stews is the most popular. Commonly used stews are meat stew, fish stew, chicken stew, vegetable stew, blood stew, and organs stew. For the vegetable stew, buckwheat gel can be used. 6. As the fruit, chinese date, pear, nut and dried persimmons are the basic ones. The even number of 6 or 8 colorful fruits are used, while the odd number of 7 or 9 colorful fruits are used in three head families. 7. As Sik-Hae which is a drink and made from fermented rice, rice Sik-Hae or fish Sik-Hae has been necessarily used. 8. As raw meat dish, the liver of cow or meat is used. As a wrapping materials, the reticulum of a ruminant, green seaweed or thinly fried egg can be used.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.146-151
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• 2006

Isoflavone in soybean is known to have the important physiological functions such as antioxidative, estrogenic, and anti-tumor activities. Therefore, isoflavone content is considered as important aspect of soybean quality. The objectives of this study are to determine the isoflavone contents of soybean germplasms including major cultivars in Korea, and to provide the basic information of isoflavone far development soybean cultivar containing high isoflavone content. Among 43 Korean major cultivated soybean samples, the total isoflavone contents were varied from $277.0{\mu}g/g\;to\;2,002.0{\mu}g/g$, and the average total isoflavone content was $1,017.3{\pm}390.0{\mu}g/g$. Total isoflavone content of Seokryangputkong $(2,002{\mu}g/g)$ was the highest among those of the other cultivated soybeans. On the other side, Hwangkeumkong $(277{\mu}g/g)$ contained lower isoflavone than other cultivars. The total isoflavone content of vegetable use or early maturity soybean cultivar $(1,438{\pm}493.7{\mu}g/g)$ showed more higher total isoflavone content than others. The daidzein, glycitein, genistein and total isoflavone contents of 648 soybean germplasms collected in Korea, were ranged $16.9{\sim}2,019.8{\mu}g/g,\;0{\sim}294.9{\mu}g/g,\;38.5\sim1,337.7{\mu}g/g,\;and\;82.6{\sim}3,479.2{\mu}g/g$, respectively, and total isoflavone content of IT 180001 line $(3,479.2{\mu}g/g)$ was the highest among those of other soybean germplasm lines.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.12
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• pp.31-36
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• 1972

These studies were carried out to find out the proper plant spacing and the optimum amount of nitrogen for maximum yield, on the occasion of early planting with creen vegetable (soybean for cook with rice) at the low temperature in early spring. The plant spacing were applied in 5 levels (50cm$\times$5cm, 50cm$\times$10cm, 40cm$\times$10cm, 30cm$\times$10cm and 30cm$\times$20cm) and the amount of nitrogen were applied in 4 levels (non, standard, twice and triple-amount), The triple super phosphate and potassium chloride were applied only in standard amount. The promotion of flowering was practised by the short-day treatment for 10 days (11 hr. a day). The variety examined was the early maturing one, HOKKAI # 1. and the results are as follow. 1. The plant spacing for maximum yield by the promotion of branch, pod and garin per a plant recognized the fact that there were 2 levels (50cm$\times$10cm and 30cm$\times$20cm planting method) and the maximum yield by the promotion of pod and grain per area showed the fact that there were 2 levels (50cm$\times$5cm and 30cm$\times$10cm planting method) in narrow planting method. 2. The optimum amount of nitrogen applied for maximum yield of pod and grain per area recognized w hat was sufficient as standard amount.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.12
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• pp.1698-1707
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• 2013

Optimization of the dietary formulation is the most effective way to reduce methane. Nineteen feed ingredients (brans, vegetable proteins, and grains) were evaluated for their potential to generate methane and change methanogen diversity using an in vitro ruminal fermentation technique. Feed formulations categorized into high, medium and low production based on methane production of each ingredient were then subjected to in vitro fermentation to determine the real methane production and their effects on digestibility. Methanogen diversity among low, medium and high-methane producing groups was analyzed by PCR-DGGE. The highest methane production was observed in Korean wheat bran, soybean and perilla meals, and wheat and maize of brans, vegetable protein and cereal groups, respectively. On the other hand, corn bran, cotton seed meal and barley led to the lowest production in the same groups. Nine bacteria and 18 methanogen 16s rDNA PCR-DGGE dominant bands were identified with 83% to 99% and 92% to 100% similarity, respectively. Overall, the results of this study showed that methane emissions from ruminants can be mitigated through proper selection of feed ingredients to be used in the formulation of diets.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.5
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• pp.700-711
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• 2017

Objective: The current study aimed to investigate the impact of high-fat diets composed of different animal and vegetable fat sources on serum metabolic health markers in Japanese quail, as well as the overall lipid content and fatty acid profiles of the edible bird tissues following significantly increased dietary lipid supplementation. Methods: Fifty seven male quail were divided into six groups and fed either a standard diet or a diet enriched with one of five different fats (22% coconut oil, lard, palm oil, soybean oil, or sunflower oil) for 12 weeks. The birds were subjected to an oral glucose tolerance test following the feeding period, after which they were euthanized and blood, liver, breast, and thigh muscle samples collected. Total fat content and fatty acid profiles of the tissue samples, as well as serum uric acid, triglyceride, cholesterol, total protein, albumin, aspartate transaminase, and total bilirubin concentrations were assessed. Results: High-fat diet feeding had no significant effects on the glucose tolerance of the birds. Dietary fatty acid profiles of the added fats were reflected in the lipid profiles of both the liver and breast and thigh muscle tissues, indicating successful transfer of dietary fatty acids to the edible bird tissues. The significantly increased level of lipid inclusion in the diets of the quail used in the present study was unsuccessful in increasing the overall lipid content of the edible bird tissues. Serum metabolic health markers in birds on the high-fat diets were not significantly different from those observed in birds on the standard diet. Conclusion: Thus, despite the various high-fat diets modifying the fatty acid profile of the birds' tissues, unlike in most mammals, the birds maintained a normal health status following consumption of the various high-fat diets.

• Analytical Science and Technology
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• v.29 no.6
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• pp.300-304
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• 2016

The asphalt antistripping agents were synthesized from ethylenediamine (ED) or N,N'-bis(2-hydroxyethyl)ethylenediamine (HEED) with three different fatty acids. The formation of amide bonds were successfully performed and confirmed by FT-IR and $^1H-NMR$ data. The adhesive properties of antistripping agents were compared in terms of contact angle and BBS test. The reaction product of ED with waste animal fat exhibited the most hydrophobic by the contact angle measurement, and the strongest water resistance of 94 % by BBS test. However, the reaction product of ED with waste vegetable oil showed the strongest absolute bond strength of ca. 3610 and 3227 kPa for before and after water conditioning, respectively. For the bond strength in general, the reaction products of ED were superior to HEED reaction products, and the reaction products of animal fat and waste vegetable oil were superior to those of pure soybean oil.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.441-455
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• 2001

Korean food habits, dietary behaviors and perception of food were compared according to gender and age. The subjects were composed of 274 males and 315 females. According to age, the age group of 10s was 26.3%, 20s 24.6%, 30s 16.8%, 40s 18.7%, and 50s and over 13.6%, respectively. The majority (65.2%) of all age groups except the 20s took meals 3 times a day and the ratio 20s eating twice a day was higher than other age groups. All age groups took cooked rice(bap) two or three times a day and the 20s group took smaller amount than other age groups did. The younger age groups of 10s and 20s took larger amount of processed food. The older age groups appeared to have higher frequency of eating fish, bean, vegetable, Kimchi, laver.brown seaweed, soybean oil, sesame oil, coffee, tea, and rice cake(ddhuk). The younger groups have the higher frequency of eating ramyeon, corn flake, milk, milk-processed food, butterㆍmargarine, ham.sausage, carbonated drink candyㆍchocolate, hamburger, and pizza. All age groups perceived cooked rice(bap), meat, fish, egg, vegetable, fruit, and Kimchi to be the delicious, excellent and healthy food. According to the above results, age groups of 30s and over had relatively better food habits compared with those of younger groups. On the other hand, the groups of 10s and 20s had meals irregularly, showed a high ratio of skipping meals, and took processed food much. These results raised a concern of their nutritional imbalance in the future. Therefore, the correct nutritional education must be conducted to make these age groups have a healthy food habits.