• Journal of Environmental Impact Assessment
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• v.17 no.5
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• pp.271-278
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• 2008

The purpose of this research provides the basic solution about waterfront and promotes the inherent capability, that recoveries both the river and gives the river for water quality to improve plan. In this study, we compare and analysis the slope contact between filter media of the porous concrete and planting concrete. As a result, when appling the porous concrete, it can show the removal efficiency is SS 53%, BOD 39%, COD 20%, T-N 36% T-P 42% and appling planting concrete is SS 58%, BOD42%, COD 26%, T-N 45%, T-P 53%. Therefore, planting concrete is higher removal efficiency (SS 5%, BOD 3%, COD 6%, T-N 9%, T-P 10%) than porous concrete. The experimental results show that using purification filter media on planting concrete is better than on porous concrete, because it have the higher purification filter efficiency. The quality of water improves vegetarian concrete, that can expect the increase of the self-purification capacity and improve the spectacle for providing the waterside and planting of planting concrete. In addition, it can complete and apply the research if having enough time for experimentation and accurate study for mechanism by plant, we can use both planting concrete filter media and the existing dike. As a result, we can gain the better quality of the water of the city's rivers and good economic value, that is spread by all cities applicable technologies. So it can be expected using well for future.

• The Journal of the Korea Contents Association
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• v.16 no.8
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• pp.160-168
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• 2016

The classification and evaluation of cooking that is being published on the internet are presented without scientific criteria based on individual subjective factors. In this paper, we objectified the degree of cooking difficulty based on the information entropy. And we measured the similarity by calculating the common entropy between recipes and constructed a social network based on the recipe similarity. As a result of measuring the cooking difficulty, 'Dongtae Haemul-jjim' (Korean) and 'Vegetarian Lasagna' (Italy) are the most difficult recipes and 'Gochu-jang' (Korean) and 'Tofu steak' (Italy) are the easiest recipes. Through the recipe network, the similarity between Korean and Asian cooking is higher than Western cuisine. We showed a similar recipe to a particular cooking, the group of similar recipes, and reasonable schedule when preparing the menu from the viewpoint of ease of cooking.

• Journal of Nutrition and Health
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• v.7 no.4
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• pp.6-11
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• 1974

1. The status of nutrition hasn't been found a great difference between the model village and the compared one, so there should be a great need of the improvement of the traditional food life which is chiefty consisted of some cereal grains and vegetables, in a Larger sense, the mixing diet would diminish the burden of stomach and help us to get high nutrition with a bit of quantify. 2. The health of the oral cavity has a close relation with that of whole body. In order to keep a good dental health, there fore, we should study and try to get more calcium in another food group except in the vegetarian diet. The pregnant women must especially have much recognition to the necessity for getting a lot of calcium. 3. It is desirable to clean our teeth three times every day after having meals for every three minutes. The habit which is called 'three three three campaign' should clearly be kept for all of us.

• Korean Journal of Community Nutrition
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• v.4 no.3
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• pp.412-420
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• 1999

The amount and type of dietary protein that effects affect bone mineral loss after menopause and different dietary patterns may influence anthropometric measurements, biochemical values, and bone metabolism. Objective : Our objective was to investigate bone metabolism and chronic disease factors in two different dietary patterns. Design: The sample consisted of 40 lacto-ove-vegetarians(LOV) and 49 omnivores aged from 47 to 85 years in good condition without any medical problems. Results : The average energy intake of LOV was 1414.0kcal and omnivores, 1403.2kcal. The difference between means was not statistically significant. The differences of means of body weight and BMI between the two groups were not significant but the systolic blood pressure of LOV group was significantly lower than omniovores(p<0.05). The values of serum cholesterol(p<0.05) and glucose(p<0.05) of LOV were signifcantly lower than that of omnivores. The serum albumin level(p<0.01) of LOV was lower than it'scounterpart but in a normal range. The intake of crude fiber(p<0.05) of LOV group was significantly higher. The urinary pH of LOV was 7.4 and that of omnivores was 6.3(p<0.001). Plant calcium(p>0.05) and plant iron(p<0.001) had positive correlations with the uninary pH but animal protein(p>0.05) and animal iron(p>0.05) had negative correlations with the urinary pH. The level of urinary biochemical marker of bone resorption, deoxypyridinoline(DPD) of LOV was significantly lower than the other group(p>0.05). The T-scores of bone mineral density for the two sites in the two groups were not significantly different. Conclusions : The DPD level and urinary pH value of LOV were more desirable for the bone metabolism that the omnivores. The diet of LOV had lower risk factors of chronic diseases than the other group.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.521-529
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• 2010

The purpose of this study was to research healthy food behavior and food recognition for each Asian country after subjects had visited Asian restaurants. The subjects of the study were university students from Griffith university and Queensland university, Australia. The survey was conducted from June 1 to 28, 2010. The summary of the analysis is as follows. Firstly, for dietary behavior related to healthy food, 'average' was the most common answer at 41.0% (102 respondents). Regarding the standard of selecting healthy food, 'if it is good for health' was the most common answer, regarding the reasons to like healthy food, 'because it is good for health', was the most common, and for information about healthy food, 'obtain from TV or media' was the most common. Regarding eating healthy food at home or dining out, most respondents answered 'once or twice a week', whereas regarding thinking of eating healthy food while dining out, 'average' was the most common answer. Secondly, the recognition of six Asian cuisines were ranked in the order of Chinese, Japanese, Korean, Thai, Indian, and Vietnamese. Representative well-being food by country, Bibimbap of Korea, Sushi of Japan, Shark's Fin of China, Tom Yum Kung of Thailand, Curry of India and Goi Cuon of Vietnam were selected. Thirdly, regarding recognition of well-being food, disease effect factor, health-oriented factor, nutrition factor and vegetarian diet factor were extracted. We found that disease effect factor and nutrition factor had positive (+) effects on visiting Asian restaurants due to recognition of well-being foods. Therefore, it is expected that more local people will eat at Asian restaurants if the public relations for Asian restaurants emphasizes harmony between well-being food and Asian food.

• Parasites, Hosts and Diseases
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• v.52 no.5
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• pp.487-491
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• 2014

Toxoplasma gondii is an obligate intracellular protozoan that is distributed worldwide. Recently, several tests for avidity of Toxoplasma IgG antibodies have been introduced to help discriminate between recently acquired and distant infections. The study was conducted in Jawaharlal Nehru Medical College and Hospital, India from February 2011 to September 2012. Serum specimens were subjected to Toxoplasma IgM ELISA and IgG avidity ELISA test. Out of 48 patients with abortions, 17 (35.4%) were positive for IgM ELISA, and 8 (16.6%) had low IgG avidity antibodies. Out of 48 patients with other obstetric problems, 23 (47.9%) were positive for IgM ELISA, and 17 (35.4%) had low IgG avidity antibodies. Combining both groups on avidity test, only 25 of 40 (62.5 %) IgM-positive women had low-avidity IgG antibodies suggesting a recent T. gondii infection in these women. More importantly, 15 (37.5%) of the IgM-positive women had high-avidity antibodies suggesting that the infection was acquired before gestation The relation of IgM seropositivity with the following risk factors was not found to be statistically significant; contact with cats (0.13), non-vegetarian food habits (0.05), and low socio-economic status (0.49). While, for IgG avidity ELISA, only contact with cats (0.01) was significantly associated with seropositivity. All other risk factors have P-values of >0.05 (not significant). IgG avidity test when used in combination with IgM test was a valuable assay for diagnosis of ongoing or recently acquired T. gondii infection in India.

• Journal of Microbiology and Biotechnology
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• v.24 no.8
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• pp.1026-1033
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• 2014

The fecal microbiotas were investigated in 13 healthy Thai subjects using polymerase chain reaction denaturing gradient gel electrophoresis (PCR-DGGE). Among the 186 DNA bands detected on the polyacrylamide gel, 37 bands were identified as representing 11 species: Bacteroides thetaiotaomicron, Bacteroides ovatus, Bacteroides uniformis, Bacteroides vulgatus, Clostridium colicanis, Eubacterium eligenes, E. rectale, Faecalibacterium prausnitzii, Megamonas funiformis, Prevotella copri, and Roseburia intestinalis, belonging mainly to the groups of Bacteroides, Prevotella, Clostridium, and F. prausnitzii. A dendrogram of the PCR-DGGE divided the subjects; vegetarians and non-vegetarians. The fecal microbiotas were also analyzed using a quantitative real-time PCR focused on Bacteroides, Bifidobacterium, Enterobacteriaceae, Clostrium coccoides-Eubacterium rectale, C. leptum, Lactobacillus, and Prevotella. The nonvegetarian and vegetarian subjects were found to have significant differences in the high abundance of the Bacteroides and Prevotella genera, respectively. No significant differences were found in the counts of Bifidabacterium, Enterobacteriaceae, C. coccoides-E. rectale group, C. leptum group, and Lactobacillus. Therefore, these findings on the microbiota of healthy Thais consuming different diets could provide helpful data for predicting the health of South East Asians with similar diets.

• Journal of the Korean Applied Science and Technology
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• v.35 no.1
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• pp.151-156
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• 2018

As industry and medicine developed, many people became interested in the quality of life. As the concern for health became higher, vegetarian or vegetable oils became more popular than meat. With the development of processes primarily using nickel catalysts today, the shelf life of vegetable oils has increased and mobility has become more convenient. Currently nickel catalysts for the curing of oil are dominated by foreign companies in the world market. On the other hand, the mass production technology of domestic nickel catalyst is backward, and the entire amount is imported from foreign countries. Therefore, there is a need for active research and development of a catalyst that can be commercialized in korea. In this study, nickel as a main active catalyst was used as a base for hydrogen curing reaction, and the effect of rare earth on catalytic activity was investigated. A certain amount of rare earths could induce the dispersion of nickel to increase efficiency and use as co-catalyst.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.4
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• pp.536-553
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• 1998

Korea supposed the place of origin of soybean. Although it is speculated that it was edible in the era of the Three Kingdoms(A.D. 5-9C), there is no documentary evidence. The first record about the edibility of tofu was written down in the Goryeo dynasty, and there was several documents that tofu was exported to China and Japan in the Chosun dynasty due to excellent manufacture skills for tofu. Tofu has been a good source of protein as a food for the common people, though there were not many traditional kinds. Especially, tofu has been an important vegetarian foodstuff in a Buddist temple, and has been used for vegetable soup and skewered greens necessary for the sacrificial rites of the humbler class as well as of the royal court. We frequently made sliced raw tofu and fried tofu, and it was used for broil, stew, and casserole as well as stuffing. In addition, tofu and its bean-curd dregs were applied of making soy. In China it is assumed that tofu has been eatable since the time of the Han(AD. 1C). Chinese tofu and its products are various and generally 20 different varieties are used. There are many dishes applied of tofu. salted and plain tofu were used as Chinese appetizer dishes. Plain, salted, skinned or deep-fried tofu was stir-fried in an hot oiled pan with vegetables, meats and fishes. Additionally, there are a variety of tofu dishes utilized stewing, frying, steaming, and soup cookeries. Tofu first appeared in the era of the Nara(8C) of Japan and was come into wide use in the era of the Aedo(Tokyo). In Japan tofu and its products are various and introduced in Shojin cookeries prevalent in the Buddist temples. It is especially noticeable that frozen or skinned tofu was used for these. Japanese tofu cooking is more delicate than Korean and Chinese ones, and Japanese people do not use oil. Instead, they in general utilize steaming and broiling cookeries. In the western countries the history of tofu edibility is short. However, their practical application of tofu in the dietary life is very positive.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.10
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• pp.1533-1543
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• 2020

Plant-based meat analogues, edible insects, and cultured meat are promising major meat alternatives that can be used as protein sources in the future. It is also believed that the importance of meat alternatives will continue to increase because of concerns on limited sustainability of the traditional meat production system. The meat alternatives are expected to have different roles based on their different benefits and limitations. Plant-based meat analogues and edible insects can replace traditional meat as a good protein source from the perspective of nutritional value. Furthermore, plant-based meat can be made available to a wide range of consumers (e.g., as vegetarian or halal food products). However, despite ongoing technical developments, their palatability, including appearance, flavor, and texture, is still different from the consumers' standard established from livestock-based traditional meat. Meanwhile, cultured meat is the only method to produce actual animal muscle-based meat; therefore, the final product is more meat-like compared to other meat analogues. However, technical difficulties, especially in mass production and cost, remain before it can be commercialized. Nevertheless, these meat alternatives can be a part of our future protein sources while maintaining a complementary relationship with traditional meat.