• Journal of Aquaculture
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• v.9 no.3
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• pp.265-278
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• 1996

A long-term (160 days) feeding experiment was conducted to evaluate effects of dietary soybean meal (SBM) on growth of rainbow trout (Oncorhynchus mykiss). Fish fed diets containing up to $46\%$ of SBM showed the same growth rates with control during the first 60 days (p>0.05). However, growth showed a gradual decrease with the culture period. At the end of 160-days experiment, fish fed diets with above $34\%$ of SBM showed a decrease in growth rate compared to the control group. Fatness of experimental fish was reduced with an increase in dietary SBM levels and in feeding period. Hepatosomatic index was significantly lower from fish fed the diets containing above $46\%$ of SBM than that from fish fed the control diet throughout the 160 days of experimental period, and fish fed diet containing above $46\%$ of SBM appeared to make restricted utilization of carbohydrate sources. These results may suggest that soybean meal could be used up to $22\%$ in trout diet as a substitute for fish meal without unfavourable side effects.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1799-1804
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• 2013

The purpose of this study is to investigate the quality characteristics of cookies prepared with Loquat (Eriobotrya japonica Lindl.) leaf powder (0, 1, 2, 3, and 4%) for flour. The pH of cookie dough decreased significantly in response to the addition of all levels of Loquat leaf powder (LLP). The spread factor of the cookies also increased significantly with more LLP content added to the cookies recipe. In addition, Hunter's color L and a values significantly decreased with increasing LLP content, whereas the b value was increased. According to hardness measurements, the substitution of 1~4% for LLP resulted in increased hardness when samples were compared to the control. Moreover, the addition of LLP resulted in increased DPPH free radical scavenging activity when compared to the control. The results of sensory evaluation showed that the cookies containing 2% had the highest scores.

• Archives of design research
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• v.11 no.2
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• pp.215-226
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• 1998

As late as middle of 1980s, what was referred to as new model cars consisted, on the premise of a standardized packaging layout, principally of the endeavor to transform their style images by changing little by little the form of layouts almosts similar to or with larger bodies than those of the old model ones. Afterwards even in the period of competition of engeineering and mechanical body styles for reducing fuel cost and improving comfortability in riding, the standardized packaging layout did not change visibly, simply trying to ameliorating commercialism through high output and high efficacy on the engineering part. Today the sudden prevalent motorization in every walk of life has brought about the development of the car industry, thus producing surplus supply and technical standardization. This phenomenon of technical standardization leads the concept of the renovation of car design to a way quite different from that of the past and so may be said to be confronted with an era that requires genuine-sense car design in a way. It seems that interior design plans are of much more importance than external shapes. This is because the effort for enhancing comfortability to keep car passengers' needs of transportation is one of the essences of car design. The objective of this study consists in inquiring into how to plan motorcar interior design, an essential prerequisite in determining the external or of a car, obtaining data needed via analysis of interior design plans of the car models that have won favorable criticism from consumers, thus contributing to the use of the data obtained for reference in car design activities in a genuine sense.

• Korean Journal of Food Science and Technology
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• v.43 no.1
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• pp.98-104
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• 2011

The storage quality of fresh buckwheat sprouts, as influenced by pretreatment and packaging within processing steps, was investigated to establish appropriate postharvest handling treatment for the commodity. After harvest, the sprouts were dipped in chlorine water (100 ppm), rinsed twice with clean water, pre-cooled with iced water, de-watered, and packed in plastic trays. Sprout samples taken from each processing step were stored at $5^{\circ}C$ for 6 days to measure quality attributes. Viable cell counts of mesophilic aerobes and coliform bacteria were lower by about 1 log scale in the postharvest treated samples compared to an untreated control, although the initial microbial reduction due to the postharvest treatments was offset by cell growth during storage. All sprout samples showed a decrease of fresh weight by approximately 4% after 6 days of storage. However, moisture and soluble solid contents were maintained at the initial levels of the sprouts. No significant difference in surface color was observed among sample treatments. For sensory properties including discoloration, wilting, decay, and visual quality, there were no significant differences among sample treatments. The present results suggest that proper postharvest processing treatments can exert positive effects on extending the shelf-life of fresh buckwheat sprout.

• Korean Journal of Environmental Agriculture
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• v.24 no.4
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• pp.398-403
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• 2005

To establish law-put fertilization technique and increase of fertilization efficiency during cultivation of plastic film mulching for plastic the improvement of soil properties, nutrition efficiency and yield by banded subsoil fertilization (BSF) using band spoty applicator was conducted at radish (Raphanus sativus L.) field in Honan Agricultural Research Institute from 1997 to 1998 for 2 years. These results were as follows. T-N, available $P_2O_5$ exchangeable Ca and K contents of soil were increased those of before experiment especially in BSF treatment. Also, the content of soil $NO_3-N$ was higher in BSF as fertilization amount is increasing than in CF (conventional fertilization). Uptake amounts of nitrogen fertilized were high in BSF during overall the growth period of plant and N utilization was high by $21.9{\sim}30.4%$ in BSF compared to in CF. The rate of fertilizer loss by rainfall was largely reduced, because all fertilizer applied was putted around the root zone. The total yields of fresh radish BSF treatments were more increased $13{\sim}37%$ than that of CF treatment.

• Science of Emotion and Sensibility
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• v.10 no.2
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• pp.177-186
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• 2007

The purposes of this study were to investigate consumer's needs for golf wear and to suggest a direction of product development and planning, based on the analysis of golfer's needs. The subjects used for the research were 150 male and female golfers who were in golf practice fields. The data were analyzed by frequency analysis, factor analysis, ANOVA, t-test and Duncan test. In summary, the results of this study were as followers; Dimensions of consumer's needs for golf wear were extracted from factor analysis as following properties; fashion/design property, textile property, hygiene property, body-shaped property. The most important consumer's need for golf wear was "wearing comfort" and second one was "moisture absorbency" Respondents evaluated that wearing comfort, stretchability, tactile, size of golf wear were very important but price, pilling, shrinkage or color-fading after laundry of golf wear were relatively less important. The evaluation of consumer's needs for golf wear according to demographic information had significant difference. The female golfers were found to consider that fiber characteristics, easy-to-laundry, wrinkle resistance, stretchability, sewing quality were relatively more important, when compared with the male golfers. Also, There were significant differences on the evaluation of consumer's needs for golf wear on fiber characteristics, stretchability, brand name between age groups.

• 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.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.3
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• pp.629-637
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• 2016

This study examined the purchasing behavior and satisfaction of people with convenience store PB foods. The factors affecting the purchasing behavior and the overall satisfaction with the convenience store PB foods were examined. This study first found that the purchasing motivation of PB foods is the cheaper price than NB foods. Second, age is a statistically effective variable for the visit frequency at the convenience store and gender and age are effective variables for the purchase frequency of PB foods. Third, there is a statistically positive correlation of convenience store brand preference with the PB food brand preference for 6 food categories. Next, in terms of the attribute-level satisfaction, the most satisfied areas are diverse food groups and diverse food taste and the least satisfied areas is price. This is followed by taste and design/packaging influence overall satisfaction. From this analysis, the following suggestions were drawn. First, because consumers are likely to be matched convenience store brand preference and PB food brand preference, advertising is necessary to ensure that the consumers continue to visit the convenience store. Second, product improvement by increasing the quality should be designed to motivate the major consumer group of people in their 20s and 30s. Finally, to boost PB food satisfaction, the industry should improve the taste and design/packaging.

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
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• v.9 no.6
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• pp.609-616
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• 2016

This paper is proposed a customized market analysis method using SVM and collaborative filtering. The proposed customized market analysis scheme is consists of DC(Data Classification) module, ICF(Improved Collaborative Filtering) module, and CMA(Customized Market Analysis) module. DC module classifies the characteristics of on-line and off-line shopping mall and traditional markets into price, quality, and quantity using SVM. ICF module calculates the similarity by adding age weight and job weight, and generates network using the similarity of purchased item each users, and makes a recommendation list of neighbor nodes. And CMA module provides the result of customized market analysis using the data classification result of DC module and the recommendation list of ICF module. As a result of comparing the proposed customized recommendation list with the existing user based recommendation list, the case of recommendation list using the existing collaborative filtering scheme, precision is 0.53, recall is 0.56, and F-measure is 0.57. But the case of proposed customized recommendation list, precision is 0.78, recall is 0.85, and F-measure is 0.81. That is, the proposed customized recommendation list shows more precision.

• Journal of Mushroom
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• v.12 no.4
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• pp.280-286
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• 2014

King oyster mushrooms(Pleurotus eryngii) are the second biggest mushroom for exporting in Korea but their browning and soft rot is the main factors of claim during long distance transportation. Fresh king oyster mushrooms were treated with $CO_2$ at 30, 50% for 3 hours at $5^{\circ}C$ prior to storage at $20^{\circ}C$ and $5^{\circ}C$. There was no difference on respiration rate after $CO_2$ treatment. However exposure to $CO_2$ for 3h prior to MA packing maintained the firmness and delayed color(hunter L and b value) change of mushrooms during storage. Especially an incubation in high $CO_2$ at 30% significantly reduced soft rot and browning symptoms resulting in one week extension of shelf-life during storage at $5^{\circ}C$ compared to control and 50% $CO_2$ treatment.