• Proceedings of the Korean Aquaculture Society Conference
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• 2003.10a
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• pp.22-22
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• 2003

로티퍼는 해산어와 담수어뿐만 아니라 식용어와 관상어에 이르기까지 모든 어류의 인공 종묘 생산 과정에서 초기 먹이생물로 이용되고 있는 중요한 동물 플랑크톤이다. 그리고 로티퍼를 초기 자어의 첫 먹이로 사용하는 것을 시작으로 알테미아, 코페포다 또는 초미립자 사료 등을 사용하는 어류 인공종묘 생산 과정에서의 먹이계열이 확립되어 있다. 그러나, 사육하고자 하는 어종에 따라 초기 자어기에서 로티퍼를 섭이하는 시기와 사육 일령별 자어의 로티퍼 포식수를 알 수 있는 정확한 방법이 없다는 이유로 지금까지는 자어의 로티퍼 최초 포식 일령 및 로티퍼 포식수를 개개의 연구자들 나름대로의 방법으로 관찰하여 왔다. 일반적으로 자어가 로티퍼를 포식하였는지의 여부 및 포식수는 자어 소화기내에 존재하는 소화가 진행되기 전의 로티퍼 몸체의 수를 계수하는 방법으로 이루어졌다. 로티퍼의 체내에는 섬모환으로 모은 수중의 먹이 현탁액을 소화기계로 이동시키기 전에 먹이를 잘게 다지고 부수는 기능을 하는 저작기 (trophi)가 존재한다. 그리고 이 저작기는 로티퍼의 종에 따라서 다른 형태를 하고 있는 것으로 알려져 있다. 이 연구에서는 자어가 섭이한 로티퍼는 어류의 소화기내에서 소화가 진행되는 과정에서 로티퍼의 체 구조 중 저작기가 쉽게 소화되기 어렵고 소화기관의 연동 운동에 의해서도 쉽게 그 모양이 손상되지 않는다는 것을 발견하고 이 저작기의 수를 계수하므로서 로티퍼의 최초 섭이 일령 및 일령별 로티퍼 포식수를 계수할 수 있는 방법을 검토하였다. 그 결과, 소화기내의 잔존 로티퍼 몸체만으로 계수 관찰하던 기존 방법에 비교하여 로티퍼의 저작기를 계수하는 방법을 이용할 경우 보다 신뢰도가 높은 결과를 도출할 수 있음을 확인하였다. 경제적 가치의 우수성 때문만은 아니다. 미국은 자국의 대두 생산자들이 생산해 낸 대두를 판매하면서 조성한 자조금을 모아 대두의 생산성을 향상시키기 위한 연구 개발과 국내외 시장을 확대하기 위한 마케팅 활동에 쓰고 있다. 이런 자조 노력은 비단 미국의 대두 농민들에게만 국한된 것이 아니다. 가깝게는 일본의 수산업과 해산어 양식산업의 발전은 중앙 및 지방 정부, 수협과 같은 어민 조합 및 연근해 수산업 종사자들이 출연한 기금을 통해 이루어지고 있음을 지난 8월 북해도의 양식산업을 시찰했을 때 확인할 수 있었던 사실이다. 이제 우리나라도 국민소득 1만불 시대를 넘어 2만불 시대를 열기 위한 청사진을 그릴 만큼 모든 경제의 규모가 확대되었을 뿐 아니라 질적으로 고도화되었다. 우리에게 필요한 것은 성숙된 산업사회에 걸맞는 각 산업 주체들의 의식이다. 한국의 양식산업도 자조 정신을 갖추어 생산성 향상에 초점을 맞춘 양식기술의 개발, 환경 보전을 고려한 양식장 관리 및 소비를 확대하기 위한 유통시스템의 선진화에 스스로 투자를 해야 할 시기에 와 있다.치가 완전히 익은 15일 후에는 무첨가 김치, 0.1%, 0.2% 및 0.3% 고분자 키토산 김치의 젖산균 수는 5.4X107 cfu/g, 3.3X107 cfu/g, 8.6X106 cfu/g 및 2.6X106 cfu/g로 나타났다. 5. 발효가 진행 중에 대장균 군 수가 시간과 더불어 대장균군 수가 모든 구에 있어서 6일까지는 서서히 증가하다가 그 후부터는 대장균 군 수가 감소하였다. 즉, 발효초기에는 모든 구가 2.0X104∼4.0X105 cfu/g이었고, 6일 경에는 8.9X104∼4.5X105 cfu/g로 약간 증가하였으며 15일후에는 키토산 무첨가 김치가 2.0X

• The Journal of the Korea Contents Association
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• v.12 no.8
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• pp.167-177
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• 2012

Recently, with the rapid development of information technology the field of e-book market is growing rapidly. The choice of an e-book device to improve user's comprehension is one of very important elements. The effectiveness evaluation between e-books and paper books has been studied previously, but there have not been progressed actively researches on the size of e-book devices based on user's comprehension. Considering these aspects, we in this paper selected e-book devices such as currently available PDA, netbook, and notebook, and then carried out the experiment about which device has the highest user's comprehension depending on the size of e-book devices. Understanding and memory about the content on the display were set as main factors in order to evaluate user's comprehension. We prepared in advance multiple examples of e-books and English words with similar difficulty, and evaluated user's comprehension through answering questions for each example after doing the experiment. 90 undergraduate students who use most widely e-books participated in the experiment, and the result was analyzed using SPSS statistical package. The experiment result showed that user's comprehension was higher in e-book device with middle size rather than the one with big size in display size.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.183-198
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• 2014

This study aims to suggest useful information for tteokbokki franchise businesses to enter foreign markets by market testing and surveying preferences of foreign consumers with various kinds of tteokbokki. For this research, a survey was conducted from July 16 to August 20, 2012, targeting the people who live in Beijing, Tokyo, Singapore. The data was collected and analyzed using SPSS for Windows Version 18.0. The relationship between the general details of consumers and the results of the market test were analyzed using canonical correlation analysis. Research results and utilization plans are expected to use for improving the image of the country and ripple effects on exporting agricultural and fishery products, along with the effect of increasing spread of overseas personnel export and domestic Korean overseas supply of cultural content. Nurturing restaurant franchise business, creating jobs, and contributing to the increase in the income of the rural economy are also expected. Fermented tteokbokki franchise business should create new added value. The development of fermented tteokbokki will build a new culture of consumption, expand consumption, academic cooperation and joint technology development, and activate employment linked. Consequently, it is necessary to understand eating habits of local consumers from a variety of perspectives such as texture, taste, and colors of sauce when globalizing Korean food.

• The Journal of the Korea Contents Association
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• v.20 no.6
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• pp.9-25
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• 2020

As laser scan and photogrammetry are extensively applied to 3D modeling, the Retopology has become a critically important part in the 3D modeling process. However, abundant time would be wasted if the wrong method for retopology is employed. This paper aims to select the most suitable method and software for retopology for different types of models so as to increase the effectiveness of 3D modeling. In this paper, retopology is divided into three types according to the existed software for retopology in the market: manual, automatic and wrapping type, all of which are investigated by their characteristics of retopology and software in which they are applied individually. Then case production is employed on Static Mesh Skeletal Mesh and Hard Surface Modeling by the above mentioned three methods. The advantages and disadvantages of the software in which the above three methods can be applied are summed up, and the manual type produces good results, the automatic type is fast, and the wrapping type requires a pre-existing base mesh and the most suitable method for retopology for each type of 3D models is demonstrated. This paper provides reference for retopology and increases the effectiveness of 3D modeling.

• Archives of design research
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• v.12 no.3
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• pp.179-188
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• 1999

Today when an age of unlimited competition is being ushered in, we are witnessing a Domino phenomenon driving many companies into insolvency due to the control of IMF bailout program and national management crisis. Amid such an extreme vortex, our companies are struggling hared to survive the crisis. As it is, it is very difficult for domestic companies to invest their capitals in the development of new technologies as they did in the past. Particularly, as knowhow or information regarding new technologies or products are databased or computerized enough to allow for its easier sharing or transmission, the conventional competitive edges are being dismissed more and more. Under such circumstances, the industrial design may be the best strategy or means for domestic companies to surmount their management crisis. For an industrial design may help to create a higher added value with a shouter-term investment or effort than other types of research and development efforts. In order to realize such a higher added value of the industrial design with a shorter-term investment, it is required to establish an educational system which can continue to supply the quality design professionals armed with sense of creativity and practical applicability. Only when such an educational system has been established, our companies can afford to advance into the world markets with their unique designs produced by their professional designers. With such a basic conception in mind, this study was aimed at providing for the data useful to establishment of a scientific and systematic industrial design education system or the prerequisite for development of our industrial designs. To this end, the educational system of domestic and foreign college design departments were investigated and analyzed, while researcher's experience at a design department of Yuhan college (hereunder called 'Y' college) were used. Based on the results of investigation and analysis, marketing strategies for design departments are put forwards together with a new pedagogic method of bringing up professional industrial designers through reinforcement of the design department curriculum.

• Journal of Korea Game Society
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• v.6 no.2
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• pp.3-12
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• 2006

Recently, Many 3D augmented reality games that provide strengthened immersive have appeared in the 3D game environment. In this article, we describe a barehanded interaction method based on human hand gestures for augmented reality games. First, feature points are extracted from input video streams. Point features are tracked and motion of moving objects are computed. The shape of the motion trajectories are used to determine whether the motion is intended gestures. A long smooth trajectory toward one of virtual objects or menus is classified as an intended gesture and the corresponding action is invoked. To prove the validity of the proposed method, we implemented two simple augmented reality applications: a gesture-based music player and a virtual basketball game. In the music player, several menu icons are displayed on the top of the screen and an user can activate a menu by hand gestures. In the virtual basketball game, a virtual ball is bouncing in a virtual cube space and the real video stream is shown in the background. An user can hit the virtual ball with his hand gestures. From the experiments for three untrained users, it is shown that the accuracy of menu activation according to the intended gestures is 94% for normal speed gestures and 84% for fast and abrupt gestures.

• KSBB Journal
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• v.22 no.1
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• pp.7-15
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• 2007

Extensive research was carried out for inhibition of melanin formation as development of whitening cosmetic ingredients. But degradation of melanin itself was not intensively pursued as development of cosmetics. In this study, novel melanin degradation enzyme was developed and characterized. Also this enzyme production process was optimized and formulation was tried using micro encapsulation technique.

• Food Science and Preservation
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• v.15 no.6
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• pp.810-815
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• 2008

Improving quality is a very important component of maintaining competitiveness of agricultural products. However, evaluation of 'high quality' indicates it is a very abstract concept and independent of some quality attributes, leading to differences in the perception of quality. Thus, there is a pressing need to objectively define 'high quality' and to develop basic technologies for its measurement, for application in the production, storage and distribution of competitive agricultural products. To objectively quantify apple quality, a survey was conducted on consumer preferences and awareness of quality attributes including color, taste, flavor and shape. The survey questionnaire targeted male and female adults (463 persons) ranging in age from 20 to 59 years. The questionnaire was based on purchases made at a wholesale market (50.1%) or a traditional market (18.8%). The majority of purchases were as small packets (62.0%) or as individual pieces (20.5%). Apples of moderate size (fist size, 60.5%) were preferred over small (4.3%) or large (32.6%) apples. The questionnaire provided consumer data on external quality attributes including color, shape and variety. Taste attributes were evaluated in relation to the balance between sour and sweet taste, and flavors peculiar to apples.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.13 no.1
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• pp.119-129
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• 2018

Companies' efforts to secure and sustain a competitive advantage in the market may also appear in the form of new product development. This has increased the importance of leveraging knowledge from other companies in a global competition that is accelerating with an accelerating product life cycle and the development of transportation and communications. In order to create valuable knowledge through the exchange and combination of knowledge, the absorptive capacity of the recipient of the knowledge should be considered as important, but also the knowledge protection tendency, which is characteristic of the knowledge transferor, should be considered. However, studies that considered these factors at the same time were very limited. This study examines the effect of suppliers 'absorptive capacity and buyer' s knowledge protection on new product development performance during the joint development of new products. In addition, we investigated the interaction effect between supplier's absorption capacity and buyer's knowledge protection tendency. For this purpose, data were collected for automobile industry, electronics industry and defense industry, where joint development of new products occurred frequently, and statistical verification was performed by regression analysis. The results showed that the absorptive capacity of the supplier was positively correlated with the performance of the new product development, and the buyer 's knowledge protection tendency had a negative relationship with the new product development performance. In addition, the absorptive capacity of the supplier and the buyer 's knowledge protection tendency have an interaction effect on the new product development result. These results suggest that suppliers' absorption capacity is an important factor in the joint development of new products, but suppliers with superior absorption capacity may have a negative impact on new product development performance if buyers have a negative attitude toward knowledge transfer.

• Transactions of the KSME C: Technology and Education
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• v.1 no.1
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• pp.107-113
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• 2013

This paper presents the process of turbine development for Organic Rankine Cycle(ORC) system. Development of turbine for ORC system is hot issue in the electric generation market due to the characteristic of organic refrigerant which the evaporate temperature is lower than general refrigerant. Recently, the industry have an interest about ORC turbine development in Korea, and they presented numerous research results. In developing the turbine, several processes can be considered. However, there was few document about ORC turbine development because of the trade secret. This paper can be used as a reference in developing ORC turbine.