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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Journal of the Korean Home Economics Association
Journal Basic Information
Journal DOI :
The Korean Home Economics Association
Editor in Chief :
Volume & Issues
Volume 17, Issue 4 - Apr 1979
Volume 17, Issue 3 - Mar 1979
Volume 17, Issue 2 - Feb 1979
Volume 17, Issue 1 - Jan 1979
Selecting the target year
A Study on the Damageof Cellulose Fibres by Fungi
Journal of the Korean Home Economics Association , volume 17, issue 1, 1979, Pages 1~9
The damaging effects of hemp and cotton by Aspergillus sp, and penicillum sp, which grow successfully on cotton were studied. The damages were measured after cultivated at
for 10 days the fabrics with Aspergillus sp,and Penicillum sp, respectically, in various conditions. The effects of cell-free extract produced from fungus were also investigated. The results of obtained could be summeried as follows : 1) Cultivation of fungi on fibre in malt extract agar was better than that in czapeck agar. 2) Tnsile strength of the fabrics was deteriortated most easily in czapeak agar at the rae of 49.8%. 3)Growth of fungi was promoted by starching the fibre but tensile strength was felled -off , however, by starching, propagation of fungi was superior on cotton to on hemp. 4) In case of hemp, propagation of fungi was inferior to in case of cotton but the tensile strength was deteriorated at the rate of 26-33%. 5) In case of starched hemp, the tensile strength was deteriorated Slowly in first 8 days, but after 8 days there was no particular change. There was no particular change of tensile strength by starching in cotton. 6) It seemed that a damage of fibre was accelerated because the fungus grow not only on the surface of fabrics but also the inner of those. 7) By treatment of cell-free produced form fungi, the tensile strength of hemp falled off at the rate of 50-65% in first 24 hours, since then the tensile strength was deteriorated slowly for 4 days, but after incubation for 4 days was not changed. But the tensile strength of cotton by cell-free extracts was not effected.
The Study of Textural Characteristics of Soybean Curd Prepared with various Coagulants
Journal of the Korean Home Economics Association , volume 17, issue 1, 1979, Pages 12~19
Five kinds of soybean curd were propared with five coagulants, such as, calcium sulfate, calcium chloride, magnesium chloride, glucono delta lactone and acetic acid. The products were evaluated by the sensory and objective examination. Optimal concentrations of each coagulant were determined. Soybean curd preparation was also standardized. The textural characteristics of the five soybean curds which were made by the standard recipe were measured by a Texturometer and a Penetrometer. The results were as follows : 1. From the proliminary study, the optimal concentration of coagulants for the soybean curd preparation, as determined by the sensory evaluation was 1.84% of calcium sulfute, 1.05% of calcium chloride. 1.84% of calcium sulfute, 1.05% of calcium chloride. 1.84% of magnesium chloride, 1.97% of glucono delta lactone and 0.48% 11of acetic acid. 2. As the result of the sensory evaluation, the most acceptable soybean curd was determined to be one with acetic acid. Next, in order of accetability , were magnesium chloride, calcium chloride, glucono delta lactone, calcium sulfate soybean curds and commerical soybean curd. 3. Through the objective examination of the five soybean curds by a Texturometer and a Penetrometer, it was found out that, calcium sulfate soybean curd was the hardest and the hardness decreased in order of glucono delta lactone, magnesium chloride, calcium chloride, and acetic acid soybean curd. Acetic acid soybean curd, the most acceptable , was 0.47 TU ; and calcium sulfate soybean curd, the least acceptable, was 1.73 TU.
A Study of Salt's Effects on Cooked Food
Journal of the Korean Home Economics Association , volume 17, issue 1, 1979, Pages 22~28
The phyio-chemical properties of Ion exchange salt, crude salt, particaly refined salt, and Isoized salt were determined. The basic amount of salt used in cooking were standardized . Acceptabilities as to the taste and saltiness of food prepared with the standard amounts of various kinds of salt were compared. Whereupon, the following conclusion was obtained. 1) Crude salt showed 12.23 per cent water content, the highest among the kinds of salt examined, while particaly refined salt had 2.53% water content. Refined salt, Ion exchange salt, and Iodized salt showed 0.36%, and 0.28%, respectively. 2) Where the same amount of salt was dissolved in the same amount of water, crude salt and partialy refined salt were dissolved twice as Ion exchange salt of fine-grain form, refined salt, and Iodized salt. In actual cooking, Ion exchanges salt and refined salt are used only half as much as raw salt, and it can be said that the time required for dissolving salt is the same. 3) The comparison between content and weight of various kinds of salt showed that the weights of Ion exchange salt, Iodized salt, and refined salt were two times as heavy as crude salt and partialy refined condition of same content. 40 The threshold concentration of salt is the sensed degree of saltiness. Different concentrations were recorded for various for various kinds of salt, the threshold concentration of Ion exchanges salt showed the lowest degree of 0.05, while that of partialy refined salt was 0.09 equivalent to 1.8 times that of the former. 5) Experimental cooking involving various kinds of salt indicated that where salt was used accurately, soup, vegetables, kimchi, and soybean sauce which were prepared with Ion exchanges salt showed the best acceptability , but no statistical differences could be noted among sarious kinds of salt used in preparing those foods.
An Implication to Traditional Concepts of Women's Virtues in Korea
Journal of the Korean Home Economics Association , volume 17, issue 1, 1979, Pages 30~44
The main objective of the present study is to examine the traditional concepts of women's virtues which originated mainly from Confucian ethical thoughts. According to Naefoon, a moral text for women which was highly respected in the Yangban society of Yi dynasty, the main virtues for women were as follows : 1. Fidelity ; A woman had to be faithful for life to only one man who was, or was going to be, her husband. 2. Filial piety ; Sons and daughters were supposed to dedicate their hearty love and respect to their parents, parents in law, and whole ancestors. 3. Obedience ; A woman was required to be completly obedient to her husband as well as to her father. She was also supposed to be obident even to her sons when she was old. 4. Diligence and Thrift ; It was highly advisable for a woman to work hard for household matters. 5. Hospitality ; Hearty hospitality for domestic guests was one of the main duties of women in traditional Korean society. 6. Maternal wisdom ; a mother was supposed to be both stern and merciful to her children. 7. Kindness to relatives ; Special Kindness to her husband's relatives was required as a duty to a married woman. The above mentioned seven main virtues cannot be said to be fit , as such to the contemporary Korean society. Many of them are unacceptable when we evaluate them form the democratic viewpoint . But we still find some valuable ideas at the bottom of the concepts of these virtues. If we properly modify them so that they fit to our own age, they might become a source of wisdom even for the contemporary moral life. It's tried to give some suggestions concerning how to modify the concepts of women's virtues in question, and them gave a sketch of an ideal figure of women in this industrial society.
A Study on Object Attachment in Infant and Early Childhood(I)
Journal of the Korean Home Economics Association , volume 17, issue 1, 1979, Pages 45~55
The purpose of this study is to investigate to what extent and how the infant's Object Attachment occurs. For this purpose, 28 mothers with their infants showing or having shown this phenomenon were interviewed. They were selected by the whole scale smpling method from 310 household -wives living at a delux Apt. in Seoul. The results are summarized as follows : 1. About 27% of the infants aged between 6 months and 6 years turned out to show this phenomenon. 2. Qulits, bed clothes, pillows and blankets, which infants have been closely contacted since their babyhood, were the major source of attachment objects. In general, these objects were proved to have soft, wasm, smooth, and glassy tactile sensation. 3.This phenomenon, in average, appeared since 13 months after birth, About 50% of the whole began to show this phenomenon between 9 and 14 month after birth. 4. Half of the infants didn't show a change of attachment strength, but as for the other half, the attachment strength increased after one year of age, and decreased after three years of age, as the social period commenced. 5. Infants needed attachment objects especially when they were driven by sleep, sense of emptiness, and monotonous or boring feeling. 6. There were little difference between Object Attachment behavior and motherinfant attachment behavior except "babbling", "using her as a base for exploration". Those behaviors did not appear in Object Attachment. 7. mothers said that their children's attachment objects played the role of substitute mother, pacificater, warmer, friend , etc. And they attributed this phenomenon's appearance to lack their physical contact with, ocnstant and warm care toward, their children or bottle feeding.
Home Science Education for Village Leaders in Korean
Lee, K.Y ;
Journal of the Korean Home Economics Association , volume 17, issue 1, 1979, Pages 58~68