• The Research Journal of the Costume Culture
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• v.7 no.6
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• pp.129-139
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• 1999

This paper analyzes the trend of fashion and make-up in 1990s and their relevancy to each other. Based on the chronological analysis, we propose a new category for the fashion and make-up trend in 1990s, which is 1) traditional ecology period(1990∼1994), 2) versatile trial or decadent period(1995∼1997), and 3) soft landing period based on the minimal neo-ecology and romanticism(1998∼2000). Between 1990 and 1994, there was no differentiation in seasons. It appeared that spring/summer and fall/winter trend have had no big differences. At the beginning in 1990s, it was basically based on ecology concept that emphasizes the natural image. However after 1995, seasonal differences in trend are appeared and there were various make-up designs. The trends of spring/summer in 1996 could be named as color revolution period that emphasized the unique and individual expression of each person. In 1997, black, pastel, and brown colors were the result of reinterpreting the classic and sexy images of 1960s to natural and modernistic image of 1997. Purple color started to be introduced to us. In 1998, pastel tone, pink, and purple color expresses the glamorous look based on the romantic feminism. S/S of 1999 is mainly represented by minimalism and avant garde. For fall/winter trends, brown color lines make-up comes to mix with romantic image and developed into wine, orange, neon colors in 1995 and 1996. These colors were the symbol of property and sentiment. Gold make-up emphasizing the eye area was the tendency of that period. In 1997, the fear of coming end of century was expressed as decadent image. At that time, ethnic and romantic image appeared with vivid color lines, gold, red and violet. In 1998, romanticism was popular again with modernism and ethnic mood. It expressed the romantic elegant image. The trend has returned to the ecology mood again in 1999. This ecology is somewhat different from the previous ecology. It adds a sofistaiced feeling and sportic fashion. To express natural and sportic image, they choose pink blush. In coming 2000 as a new millennium, the yellow color will be main the stream to express vision, dream, and happiness in both fashion and make-up as an accent color. The minimal design and minimal tools will be used for the design and make-up, respectively. In addition, the fusion concept will dominate the fashion and make-up industry in the globalized and boundariless age. Through this paper, we hope that make-up can be accepted as a part of total fashion in its relationship with other elements such as shoes, clothes and accessory and that it can be considered as a independent art that has direct influence on people and industry.

• Korean journal of applied entomology
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• v.40 no.1
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• pp.77-82
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• 2001

Flying behavior during nighttime and control methods of fruit sucking pests were investigated in yuzu (Citrus junos) groves at Koheung area from August to November in 1999. Among the 3 kind of bulbs with different color (white, blue and yellow), white bulb attracted the most number of fruit sucking pests . The 93 percent of the moths was attracted from sunset to 24 o\`clock. Main flying time of hemipteriods in early, mid, and late October were from 22 to 04 o\`clock, sunset to 02 o\`clock and sunset to 24 o\`clock, respectively. Their flying time become earlier as the night temperature declines. For control of fruit sucking pests, attraction liquid traps, light traps (100 W) and illumination light bulb were set up in the yuzu groves (1,000 $\m^2$) from the 1 st October to the 3rd November. Attraction liquid was composed of a raw rice wine 2,000 ml+black sugar 100 g+vinegar 100 ml. When established at 3 sites per 1,000 $\m^2$ orchard, attraction liquid trap reduced the number of sucking spots on yuzu fruit to 64% and its attracting effect maintained for 3 weeks after setting-up. Three light traps per 1,000 m2 which turned on from sunset to 02 o\`clock reduced the number of sucking spots by 60% .

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.8
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• pp.1111-1119
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• 2016

Mao seed is a by-product of the wine and juice industry, which could be used in animal nutrition. The current study was designed to determine the effect of supplementation of mao (Antidesma thwaitesianum Muell. Arg.) seed meal (MOSM) containing condensed tannins (CT) on rumen fermentation, nitrogen (N) utilization and microbial protein synthesis in goats. Four crossbred (Thai Native${\times}$Anglo Nubian) goats with initial body weight (BW) $20{\pm}2kg$ were randomly assigned to a $4{\times}4$ Latin square design. The four dietary treatments were MOSM supplementation at 0%, 0.8%, 1.6%, and 2.4% of total dry matter (DM) intake, respectively. During the experimental periods, all goats were fed a diet containing roughage to concentrate ratio of 60:40 at 3.0% BW/d and pangola grass hay was used as a roughage source. Results showed that supplementation with MOSM did not affect feed intake, nutrient intakes and apparent nutrient digestibility (p>0.05). In addition, ruminal pH and ammonia nitrogen ($NH_3$-N) were not influenced by MOSM supplementation, whilst blood urea nitrogen was decreased quadraticly (p<0.05) in goats supplemented with MOSM at 2.4% of total DM intake. Propionate was increased linearly with MOSM supplementation, whereas acetate and butyrate were remained the same. Moreover, estimated ruminal methane ($CH_4$) was decreased linearly (p<0.05) when goats were fed with MOSM at 1.6% and 2.4% of total DM intake. Numbers of bacteria and protozoa were similar among treatments (p>0.05). There were linear decreases in urinary N (p<0.01) and total N excretion (p<0.01) by MOSM supplementation. Furthermore, N retention was increased linearly (p<0.05) when goats were fed with MOSM supplementation at 1.6% and 2.4% of total DM intake. Microbial protein synthesis were not significantly different among treatments (p>0.05). From the current study, it can be concluded that supplementation of MOSM at 1.6% to 2.4% of total DM intake can be used to modify ruminal fermentation, especially propionate and N utilization in goats, without affecting the nutrient digestibility, microbial populations and microbial protein synthesis.

• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.119-128
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• 2007

Volatile flavor compounds of sauces made from shrimps, crabs or lobsters were analyzed by the combination of canister system, gas chromatography(GC) and mass selective detector(MSD). Of 72 total volatile compounds from 4 kinds of sauces, 45 compounds were identified from shrimp sauce(SS). Ten alkanes, 5 ketones, 3 aldehydes were obtained from SS. Especially, 3-methyl-2-butanone, 2-pentanamine, isobutane, 3-methyl-2-butanol, carbon disulfide and dimethyl sulfide were predominant compounds in SS. In crab sauce(CS), there were 18 compounds identified, including 4 alcohols, 4 alkanes, 3 aldehydes, 2 ketones, acid and amine. 2-Methoxy ethanol, trimethyloxirane and 3-buten-1-ol were special volatile compounds in CC. Volatile compounds from lobster head sauce(LHS) or lobster shell sauce(LSS) were 16 or 18 kinds respectively. The major volatile compounds of LHS were formic acid, 1-propanethiol, $\beta$-pinene and allyl sulfide, and those of LSS were acids, pentane, 3-methyl-1-butanol and 2,4-dimethyl-3-pentanone. It was thought that the volatile compounds identified from sauces as well as shrimps, crabs or lobsters might come from wine, onions, bay leaves or celery used as minor ingredients.

• Culinary science and hospitality research
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• v.19 no.1
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• pp.70-84
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• 2013

The study aimed at grasping the factors of sommelier service quality and analyzing how customers' emotional responses based on sommelier service quality had a big impact on the revisit intention for the customers who received sommelier service from food service industries located in Seoul. The findings are as follows. The effects of sommelier service quality on positive emotions were respectively significant in specialty factor(${\beta}$=.257, p<0.001), reliability factor(${\beta}$=.314, p<0.001), and responsiveness factor(${\beta}$=.387, p<0.001). And the effect on negative emotions was significant in specialty factor(${\beta}$=-.178, p<0.05). Meanwhile, the result of the effect on the revisit factor of sommelier service quality was significant in reliability factor(${\beta}$=.286, p<0.001). And the effects of customers' emotional response on revisit factor were significant in positive emotion factor(${\beta}$=.350, p<0.001) and negative emotion factor(${\beta}$=-.195, p<0.01) respectively. As the emotional responses based on sommelier service quality had a great impact on customers' revisit intention according to positive or negative emotions, it is necessary for food service industry operators to improve customer satisfaction with consolidating the factors to give customers positive emotions which eventually can lead them to revisit wine restaurants.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1755-1761
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• 2016

Volatile flavor compounds in soy sauce residue (SSR) and acid hydrolysate of SSR (AHSSR) were analyzed by solid phase micro extraction (SPME)/gas chromatography (GC)/mass spectrometry (MSD) methods. A total of 79 compounds were detected in samples (66 SSR and 60 AHSSR). Quantitatively, alcohols (433.37 ng/g), aldehydes (273.01 ng/g), esters (236.80 ng/g), and aromatic hydrocarbons (180.66 ng/g) were dominant in the volatiles of SSR, whereas furans (249.27 ng/g) were only dominant in AHSSR (P<0.05). Among these, four esters, 3-methylbutyl acetate (banana/pear-like), ethyl 3-methyl butanoate (fruity), ethylbenzene acetate (wine-like), and ethyl 3-methyl butanoate (apple-like), three alcohols, 3-methyl-1-butanol (fruity/whisky-like), 2-phenylethanol (floral/sweet), and 1-octen-3-ol (mushroom-like), four aldehydes, (E)-2-phenyl-2-butenal (chocolate-like), benzaldehyde (almond-like), 3-methylbutanal (malty), and 2-phenylacetaldehyde (floral), four aromatic hydrocarbons, 4-ethyl-2-methoxyphenol (smoky/soy sauce-like), 4-ethylphenol (medicine-like), 4-vinyl-2-methoxyphenol (woody), and phenol (woody), and two furans, furfural (almond-like) and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (caramel-like), were major compounds in SSR, whereas seven compounds, including furfural, 5-methylfurfural (almond-like), 3-methyl-1-butanol, 2-phenylethanol, 4-ethyl-2-methoxyphenol, 3-methylbutanal, and benzaldehyde were major compounds in AHSSR.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.835-848
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• 2015

In the past, Korea had many kinds of jeupjang (succulent jang), a rapidly maturing original Korean jang (fermented soybean paste) of which there is no record in Chinese cookbooks. However, this local delicacy has almost been forgotten. Therefore, we looked for information about jeupjang in cookbooks written prior to the Joseon Dynasty in Korea (1392~1910) and in the 1950s. Among the recipes, there were 34 jeupjangs prepared with vegetables, such as eggplant and cucumber, and 9 without. The main ingredients of jeupjang are soybean, bran (wheat crust), and barley, and wild wheat is also used. Jeupjang is made in small portions to expedite its rapid maturation, but the most common form is egg-shaped, and there is also a flat or round, hilt-shaped version. In most cases, jeupjang consists of a mixture of meju powder (moldy soybean), water, and salt. Other ingredients can include nuruk (moldy bran), bran, wheat flour, an alcoholic beverage, maljang (dried fermented soybeans), ganjang (liquid soy sauce), malt, and takju (Korean murky wine). Jeupjang meju can be fermented in a vessel, most widely in baskets made of straw (sum and dungumi) or willow or interwoven twigs (chirung), but jars can also be used. The leaves of the paper mulberry are generally used for the mat and cover, but straw or leaves of the sumac, mulberry, or pine tree, soy, and fallen leaves are also used. Unlike other jangs, jeupjang is matured at $60^{\circ}C$ to $65^{\circ}C$, using heat emitted from the decomposition of horse dung, haystacks, or manure. Jeupjang became defunct or was transformed into jeomjang, jiraejang, mujang, paggeumjang, makjang, jipjang, and tojang. These jangs differ from jeupjang in that they use rice, malt, or hot pepper powder.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.530-536
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• 2010

This study was the tenderizing activity of fig and kiwifruit using meat cooking. Furthermore, the effects of various seasonings and flavor spices were investigated. The proteolytic activity of kiwifruit was 36,513 uM/g fruit, whereas that of fig was 24,131 uM/g fruit. The best amount of fruit for meat cooking was 3~5% for kiwifruit and 5% for fig among three different dilutions, 3%, 5% & 10%. The effect of fruit ratio showed that treatment with 'kiwifruit only' produced the best organoleptic results, and there was no significant difference between the kiwifruit and fig ratios, 3:0, 2:1, 1:1. The best marinating time for meat tenderizing by fig and kiwifruit was 6hr at $4^{\circ}C$. The best marinating temperature for meat tenderizing by fig and kiwifruit was $25^{\circ}C$ rather than $4^{\circ}C$. Fruit sauce containing basic seasonings such as soy sauce, sugar, oligosaccharides, and sesame oil had a pH of 4.64 for fig and 4.23 for kiwifruit. The addition of soy sauce, oligosaccharides, and rice wine decreased the proteolytic activity of the fruits. Fruit sauce containing basic seasonings, garlic, ginger, onion and scallion had a pH of 4.71 for fig and 4.43 for kiwifruit. Finely chopped garlic, finely chopped scallion, and pureed onion, finely chopped ginger, and pear juice, all increased the proteolytic activity of the fruits. There the fruit sauce containing seasonings and flavory spices for meat cooking improved the tenderness and preference in terms of sensory evaluation without undesirable taste or increased fruits.

• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.272-278
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• 1992

Takju, a Korean traditional wine, was prepared by using nuruk and Koji which were inoculated with Aspergillus kawachii and Aspergillus shirousamii. Those chemical composition such as alcohols and organic acids were determined with gas chromatography to investigate the variation of its content by the fermentation. Alcohol such as methyl, ethyl, n-propyl, i-butyl, i-amyl alcohol were detected in the most takju mash samples. Alcohol contents in the groups fermented with KNR and SNR were slightly higher than KKR, SKR groups. Lactic acid were concentrated and organic acids such as pyruvic, oxalic, malonic, succinic, maleic, malic, ${\alpha}-keto$ glutaric acid were also detected in the most samples. The pH was lowest in the KKR group. The total acid content was slightly decreased at the later fermentation and was highest in KKR. The content of minerals were highest in the WNR and BNR groups. Throughout fermentation the content of potassium and magnesium varied greatly with the tested groups.

• Korean Journal of Food Science and Technology
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• v.39 no.5
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• pp.546-551
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• 2007

The physicochemical characteristics and sensory properties of Jinyangju were investigated at different degrees of milling (DOM; 0, 5, 7, and 10%) of waxy glutinous rice after 2 weeks of fermentation. The final pH values were 3.50, 3.84, 4.16, and 4.21 at the DOMs of 0, 5, 7, and 10%, respectively. The final total acidities were 1.21, 1.16, 0.94, and 0.91%; final total sugar contents were 6.38, 6.51, 5.54 and 5.40%; and final alcohol contents were 14.50, 14.50, 15.50, and 15.40%, respectively. Hunter L-value of the DOM 5% rice was lower those of the DOM 7% and 10% rice, but its Hunter b-value was higher than those of the DOM 7% and 10% rice. However, Hunter a-value of the Jinyangju were not significantly different among the samples (p>0.05) Hunter L-value. The Jinyangju made with the DOM 7% rice showed the highest overall sensory preference.