• Journal of The Korean Society of Grassland and Forage Science
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• v.36 no.4
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• pp.271-279
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• 2016

The objective of this study was to determine the effect of the moisture content and pellet mill type on the physical and chemical characteristics of Italian ryegrass (IRG) pellet. Moisture content of raw material significantly (p<0.05) affected IRG pellet formation. Moisture content at 25% was the best condition for IRG pellet formation in terms of shape, power load and temperature changes. The hardness of pellet was decreased when moisture content was increase. However, the hardness of pellet was not affected by pellet mill type. Moisture content at 30% dramatically (p<0.05) decreased the durability compared to moisture content at 25%. Dry matter content of IRG pellet was increased (p<0.05) after pelleting. Total count of microorganism was decreased in pellet due to pressure heat and moisture losses during the pelleting process. These results indicated that the proper moisture content of Italian ryegrass pelleting would be at 25%. In addition, Roll & flat die type would be more suitable than Ring die and Die & flat die type in IRG pelleting. Pelleting works would be beneficial for improving forage quality and long storage.

• Applied Biological Chemistry
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• v.36 no.6
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• pp.456-462
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• 1993

Parboiling, a popular technology used to protect rice from nutrient loss during milling and to increase the shelf-life of rice, was applied to barley kernels, and its effect on nutrient retention and chemical composition was evaluated. Before 36 days after ear emergence, barley kernels showed water content higher than 40%, and parboiling without presoaking resulted in at least 43% of gelatinization degree. This implies that soaking, an important step of parboiling, is dispensable for barley at milky stage. Parboiling did make little change in the appearance of the kernel after 31 days from ear emergence. Nonreducing sugars such as sucrose and raffinose remained unchanged while reducing sugars of barley was decreased by parboiling, with exception that maltose increased. Pearling led to decrease in crude protein, fat, fiber and minerals of barley sampled and parboiled on 36th day from ear emergence. Free sugars in the parboiled barley also was reduced with increasing pearling rate. Vitamin $B_1$ content of the parboiled barley was $260\;{\mu}g\;per\;100\;g$ as dry basis at 50% pearling rate, compared to $36\;{\mu}g$ for raw barley at same pearling rate. Thus parboiling appeared to be very effective in the retention of vitamin $B_1$ during pearling.

• Korean Journal of Soil Science and Fertilizer
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• v.29 no.3
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• pp.275-281
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• 1996

The objective of the study was to investigate the effects of water treatment sludge (WTS) on the growth of soybean and carrot, and uptake of some inorganic components in the plants. WTS was incorporated to field at the rates of 0, 1, 3, and 5 tons per 10a on the basis of dry weight. With the application of the sludge, OM and CEC in the soil increased slightly while the concentration of available phosphorous decreased. And heavy metals, including Pb, Cd, Cr, As and Hg, were not detected at the harvest stage in crops. With an increase in the application of the sludge, the concentration of phosphorous in the seed of soybean and the root of carrot tended to be decreased. There seems no correlation between rate of application of the sludge and uptake of Al in the plants. The yield of soybean was the highest when applied to one ton sludge and the yield on carrot increased with an increase in rate of applied sludge. Also, the concentration of carotene increased with an increased application of the sludge. But, application of WTS showed to deteriorate the visual quality with an irregularity of carrot's surface. This results indicate that application of WTS will be give a positive and negative effects on soil and crops.

• Culinary science and hospitality research
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• v.22 no.7
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• pp.203-221
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• 2016

This study aims to analyze the impact of servicescape on the perceived values and brand attitude of coffee customers. In order to archive our research objects, current study employed SPSS 22.0 statistal program. The summary is as follows. First, it was revealed that the servicescape of coffee shops has a positive influence on perceived value. Second, the servicescape of coffee shop has a positive influence on brand attitude. And perceived value of the customer has a positive impact on customer brand attitude. Based on the results, this research has concluded some theoretical suggestions as follows. First, in case of brand coffee shop, it was analyzed that the attractions of interior design color, floor and wall interior, and structure has influenced on the differentiated values of customers. Also, the accessability shows that the brand coffee shops with parking facilities along with the convenience provided by the off-site facilities make customers highly recognize the brand values. In addition, the results found that the factor of service condition becomes a determining factor. Thus, current study will contribute to consider the various elements of service scape when new business develop as well as redesign the previous stores.

• Food Science of Animal Resources
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• v.31 no.1
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• pp.107-114
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• 2011

This study was conducted to investigate the effect of feeding whole crop barley silage (WBS) on the growth performance, carcass grade, and beef quality of Hanwoo steers. Twelve Hanwoo steers (12-mon-old) were allocated into either a control (rice straw fed) or WBS (whole crop barley silage fed) group (six animals per group) and fed for 540 d until the animals reached 30-mon-old. Concentrates and roughage were fed according to the feeding stage phases; finisher I (12.16-monold), II (17.21-mon-old), and III (22.30-mon-old). A significant increase in growth was observed during the finisher I stage for the steer fed WBS, whereas a significant increase in growth occurred during the finisher II stage in the control group. The yield grade of the WBS group increased significantly with a 15.6% increase in the longissimus dorsi area and a 25.7% reduction in back fat thickness. Marbling scores improved 52.4% in the WBS group compared with the control group. A significant difference in treatments was observed for the proximate chemical composition of the crude fat content. The results regarding palatability traits in the WBS group showed a significant improvement in appearance. The results indicate that the WBS group had improved longissimus muscle and marbling scores on carcass grading compared to the control.

• Korean Journal of Environment and Ecology
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• v.11 no.4
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• pp.506-522
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• 1998

Visitors to Naesorak in Soraksan National Park were surveyed from July to December. During this time, 452 visitors were contacted. Of those individuals, 57.08% were males, 30.97% of respondents reported that they had gone beyond highschool, and almost one-half(49.12%) had gone as for as college, 40.93% were 10\cdot 20 years of age. The purpose of this is to suggest objective basic data for the use development and conservation management of the national park through the quantitative analysis of the visual quality included in the physical environment of the Naesorak in Soraksan National Park, for this, spatial images strusture of physical elements have been analyzed by factor analysis algorithm and degree of visual quality have been measured mainly by questionnaries. Result of this thesis can be summarized as follows. Factors covering the spatial image of the Naesorak in Soraksan National Park landscape have been found to be the overall spatial, potentiality, synthetic evaluation, physical and natural quality factors. As for the factors determining the degree of visual quality of clear of valley, peculiarity of configuration, natural of trail, harmony of suitable artificial planting and temple.

• Journal of Convergence for Information Technology
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• v.8 no.6
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• pp.367-374
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• 2018

The purpose of this research is to promote traditional markets, which are part of urban regeneration project, and to promote cultural and tourism market by applying characteristics and differentiated elements through story development through market-related resources in order to secure identity of the JeCheon Central market that lost function of the traditional market and regional aging of the traditional market. To this end, the basic survey and analysis of the Jecheon area and the current situation of the Jecheon Central Market were conducted to diagnose problems and to analyze keywords through surveys by local merchants and visitors. By drawing up measures to vitalize the Jecheon Central Market by floor and space, the Jecheon Central Market's design story is developed and applied so that it can restore the image of the local traditional market through regional and cultural elements and become a center of space and culture that can become a landmark for the region in the future. The storytelling designed for this purpose shall be linked to the spatial planning of each floor as well as the C.I. and exterior of the C.I. and the building of the Jecheon Central Market, and the identity of the Jecheon Central Market can be reestablishe.

• Design Convergence Study
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• v.17 no.2
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• pp.45-57
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• 2018

Sales for SPA brand names of private label apparels are on the rise in the domestic clothing market. The aim of this study is to analyze the characteristics of SPA brands and how each color system is proposed within the BI system. In this study, 8 brands were selected as the most popular SPA brands in Korea and abroad with stores based on brand power and sales and preference by consumers. Therefore, among information factors such as brand identity (BI) and color characteristic. sign system, package, and environmental factors, buildings facade and interior design of eight brands were investigated. Research into color application of BI revealed that four brands used red colors with different tones with different identity differentiation. For the other four brands, the company applied BI designs that gained the brand's character such as a black-and-white or dark blue one. Thus, it is considered important to select BI color in order to differentiate and enhance preferences in brand identity.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.28 no.3
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• pp.85-97
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• 2010

This research studied the location and the spatial composition of Pihyang-jeong zone. Pihyang-jeong is regarded as one of the five great pavilions in Chollabuk-do. Located in Taein-myeon of Jeongeup-si, Pihyang-jeong is also called as 'the number one pavilion in Honam area'. 1. There is no record regarding the first construction of Pihyang-jeong. There is only transmitting by word of mouth that the scholar Choi Chi-won had an excursion to here and composed some poetry during the age of King Heon-gang of Shilla dynasty. However, there are records that Lee Ji-gweng had expanded the humble structure in 1618, Park Sung-go repaired it in 1664 and Yoo Geun repaired it again in 1715. 2. The location of Pihyang-jeong is 'high in north and low in south' and typical 'mountain in rear and water in front'. It has Seong-hwang Mountain(189m) in the north, Hang-ga Mountain(106m) in the south, Tae Mountain(33m) in the south and an open field in the northwest. 3. The spatial composition around Pihyang-jeong is as following. Pihyang-jeong faces 'Hayeonji'(the lower side lotus pond) in the south-south-west direction. 4. The buildings around Pihyang-jeong are; Pihyang-jeong, which was the pavilion of the government official not directly in charge of government office, Hambyeok-lu in the Hayeonji and the facility for the caretaker. Pihyang-jeong is a rectangular building with double eaves and hipped-and-gabled roof. It has five rooms in the front and four rooms in the side. Hambyeok-lu had been first built in 1918 as two-storey wooden pavilion with dancheong, traditional multicolored paintwork on wooden buildings. Then it was modified into rectangular single-storey pavilion with hipped-and-gabled roof and five rooms in 1971. In 2010, it was rebuilt as a hexagonal pavilion; therefore, the present shape is completely different one from the original shape. 5. The scenic features around Pihyang-jeong are as following. There are 21 stone monuments in Pihyang-jeong zone. The fence surrounding Pihyang-jeong is a traditional Korean style crude stone fence. There are three gates in three-gates-style, each gate made with two posts and one 'matbae'(gabled) roof. Also, a stepping stone for mounting/dismounting was found in the east of Pihyang-jeong outer perimeter. 6. The water scenic feature around Pihyang-jeong is a representative case of drawing in the water from the natural pond nearby government office and building a pavilion around the water. 7. The planting around Pihyang-jeong is as following. There are Zelkova trees in the boundary perimeter. In the southern small park, there are Zelkova trees, Crape-myrtie trees, Bushy young pine trees, Pine trees, Satuki, Purple azalea and Grass field. Around Hambyeok-lu in the Ha-yeonji, Elm trees, Zelkova trees and Pine trees are growing in good condition.

• Proceedings of the Korean Sanitation Conference
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• 2005.12a
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• pp.76-97
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• 2005

As the recent change of multiformity and taste in clination in eating habit culture is yearly in creasing foods used oil and fats. Because the frying food is especially important snack , it's safty is very essential. In order to know the safty and harmfulness of frying oil and fats. The 20 kinds samples were purchased chicken fried food shops around the north of seoul and kyunggi. The acid value, iodine value, peroxide value, TBA value, fatty acid, carbonyl value, and smoke point of deep fat fried oils were analyzed. Results of analyzed, A company of deep fat frying oil showed stability state and C company and B company of deep fat frying oil is acidification to turned. But D company of deep fat frying oil showed quite a bit acidification progressived of used hydrogenated oil.