• Journal of agricultural medicine and community health
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• v.21 no.1
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• pp.97-105
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• 1996

This study conducted to determine the evaluation and improvement for enforcement of the waste recycling system in Pohang city and surveyed 4 areas at the southern and northern districts respectively by a team of two officials during the period 6 February 7 February 1995. The rates of the use for waste recycling system's envelope from home trash were 94.2% at the northern district and 92.8% at the southern district by areas, 95.6% at the group houses (apartments and tenement houses) and 91.3% at the separate houses by patterns of house, the low economic class 96.4%, the middle economic class 96.3% and the upper economic class 87.5% by the economic levels, and the bell method 96.5%, the container method 95.6%, door take method 86.1% in order, respectively. The trash from houses were garbage 57.4%, paper 18.7%, plastic 10.3%, fiber 7.9%, bottle 2.7%, metal and can 1.4%, and wood and rubber 0.7% in order. The rates of the reuse trash(reuse possible paper, plastic, bottle, can and metal) were 20.2% of the total, 21.8% at the southern district and 18.5% at the northern district by areas, 25.7% at the separate houses and 14.7% at the group houses(apartments and tenement houses) by patterns of house, and the door take method 34.3%, the bell take method 17.1% and the container take method 14.7% in order, respectively. There were the double envelopes of the plastic bag from stories 46.3% and the clear plastic bag 29.5% in the waste cycling system's envelopes. There were 1.9 double envelopes in the waste cycling system's envelopes. Garbage occupied more than half of the total trash, so it is need to be compost and provender.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.9
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• pp.1106-1113
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• 2017

The objective of this study was to determine the quality characteristics of fried yakgwa and baked yakgwa prepared with different amounts of P. frutescens powder. Moisture contents of fried yakgwa were 7.05%, and moisture content of baked yakgwa with different amounts of P. frutescens powder were 12.42~10.44% and decreased with higher amount of P. frutescens powder. This result can be attributed to loss of water in yakgwa in the course of the fried process. Although the degree of expansion of baked yakgwa was lower than that of fried yakgwa, size and shape of yakgwa were maintained. Yakgwa is appropriate as a cookie type product. Crude lipid contents of fried yakgwa were higher than those of baked yakgwa due to the exchange reaction of water and fat during the fried process. Energy of fried yakgwa was 501 kcal and was higher than that of baked yakgwa with different amounts of P. frutescens powder. This greatly affected the fat content of each sample. Energy of baked yakgwa increased with higher amount of P. frutescens powder due to the characteristics of the ingredients or jasoyeop. For chromaticity determination, L values of fried yakgwa were lower, but a, and b values were higher than those of baked yakgwa, and L, a, and b values decreased when P. frutescens powder increased. Texture measurement showed that hardness, cohesiveness, chewiness, gumminess increased with higher amounts of P. frutescens powder, whereas springiness decreased. The antioxidant activities of fried yakgwa measured based on DPPH scavenging activity were higher than those of baked yakgwa with 0%~0.2% P. frutescens powder and lower than those of baked yakgwa with 0.3%~0.4% P. frutescens powder. In the sensory evaluation, baked yakgwa with 0.1% addition of P. frutescens powder showed the highest preference in terms of overall acceptance, and 0% addition of P. frutescens powder showed the highest preference in terms of color and flavor. These results suggest that P. frutescens powder may be a useful ingredient in baked yakgwa to improve quality and sensory properties.

• Journal of the Korean Institute of Landscape Architecture
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• v.41 no.6
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• pp.96-106
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• 2013

The aim of this study was to reveal the advantages and disadvantages of Terelj Mongolian National Park based on the impressions of foreign and domestic travelers, and subsequently suggest supporting ideas to make this tourist attraction more enjoyable for travelers. A statistical program(SPSS 20.0) and an IPA matrix method were used to reveal the impressions of travelers and the results showed the following ideas. First, we made the technical analyses to demonstrate the characteristics of the current natural scenery which travelers want to see and the results indicated that both Korean and Mongolian travelers overall were not satisfied and the Park was not as they had imagined. The second part of the research highlighted the differences between the impressions held by Mongolian and Korean travelers, which showed dissimilarities in cultural resources, food, variety of events, cultural functions and parking, all of which were shown as important criteria in sightseeing. The variations were found in scenes of nature, variety of programs, and food, areas which revealed and were very important in the overall satisfaction of travelers. Third, the IPA method was used for analyze the advantages and disadvantages of Terelj National Park. The Mongolian travelers nominated the width of the road, cleanliness, variety of events and parking are the most essential things to feel satisfied, but Koreans selected safety of travel, accommodation, the width of the road and cleanliness. Finally, we analyzed the feelings of the travelers at the end of their trip. The Mongolian travelers preferred the area resource and environment convenience to feel satisfaction. For Korean travelers, the area resource is the most important when choosing travelling sights. Based on these results, if we take responsibility to protect the beauty of nature, and create a sightseeing place using natural sources, while also making more comfortable accommodations and improving the services, it can be a more unique place than others and lead to greater overall satisfaction for travelers.

• The Korean Journal of Food And Nutrition
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• v.18 no.3
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• pp.192-199
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• 2005

Quality characteristics of curd yoghurt containing loquat extract were evaluated in terms of sensory properties and quality-keeping properties(number of viable cells, pH, titratable acidity). Curd yoghurts were prepared from $10\%(w/v)$ skim milk added with $10\~20\%(v/v)$ loquat extract and fermented by the mixed culture of Streptococcus thermophilus and Lactobacillus acidophilus(1:1) at $37^{\circ}C$ for 12 hours. The results of sensory evaluation of curd yoghurts indicated that flavor, sweet taste, sour taste, aftertaste and overall acceptability of the curd yoghurts with addition of loquat extract showed higher preference than a curd yoghurt with only skim milk. And the curd yoghurt containing $15\%$ loquat extract added $20\~25\%(w/v)$ oligosaccharide had the higher sensory scores in sweet taste, sour taste, aftertaste and overall acceptability among the treatments. When the curd yoghurts added with $15\%$ loquat extract were kept at $4^{\circ}C\;and\;20^{\circ}C$ for 31 days, the number of viable cell counts of the lactic acid bacteria were slightly higher than those in the curd yoghurt with no addition of loquat extract. And also the pH and titratable acidity of all yoghurts were not significantly changed during the storage at $4^{\circ}C$ for 31 days, while the pH and titratable acidity were remarkedly changed during the yoghurts stored at $20^{\circ}C$ for 31 days. The keeping quality of the curd yoghurts with addition of $15\%$ loquat extract was relatively good at $4^{\circ}C$ and $20^{\circ}C$ for 31 days.

• Horticultural Science & Technology
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• v.32 no.3
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• pp.353-358
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• 2014

Hot water dipping test was conducted for chicon to restrict red discoloration of its basal part which impairs the product value during sales. Hot water dipping treatment was given to chicon for 4 min and for 8 min at $38^{\circ}C$ and for 2 min and 4 min at $42^{\circ}C$, and for 1 min and 2 min at $45^{\circ}C$, along with control (for one min at $20^{\circ}C$). The red discoloration indices of basal part of chicon during sensory evaluation on the sixth day of storage under the storage temperature at $10^{\circ}C$ was lower at $42^{\circ}C$ for 2 min, $42^{\circ}C$ for 4 min and $45^{\circ}C$ for 1 min treatments. The color change value of the basal part in chicon measured by colorimeter showed that the lowest ${\Delta}a^*$ and ${\Delta}h$ were maintained in the basal part of chicon treated at $42^{\circ}C$ for 2 min. Whereas, color changes in $42^{\circ}C$ for 2 min and $45^{\circ}C$ for 1 min treatments were significantly low as compared with that of control. The contents of total phenolic compounds which are the substances that cause red discoloration of basal part in chicon were lowest at $42^{\circ}C$ for 2 min, $42^{\circ}C$ for 4 min and $45^{\circ}C$ for 1 min treatments. The activity of phenylalanine ammonia lyase (PAL) resposible for in the synthesis of phenolic substances was the least in $42^{\circ}C$ for 2 min treatment. Whereas, PAL activity of the chicons treated a t $42^{\circ}C$ for 2 min and at $45^{\circ}C$ for 1 min were significantly lower than that of control. However, red discoloration was progressed as similar level with that of control in the basal part of chicon at $45^{\circ}C$ for 2 min. The contents of total phenolic compounds and PAL activity in this treatment were not significantly different from those in control. The polyphenol oxidase (PPO) activity which causes red discoloration of cut tissues was low in all the treatments including $42^{\circ}C$ and $45^{\circ}C$ treatment at which no inhibition effects of the red discoloration of basal part of chicon were observed. When the correlation coefficient between each investigated index was tested, most of them showed high correlation except the PPO activity and particularly and the red discoloration index and sensory evaluation ${\Delta}h$ values, and PAL activity and total phenolic compounds content were $r=0.927^{**}$, and $r=0.942^{**}$, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.267-276
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• 2005

This study was carried out to investigate the effects of Kimchi ingredients, garlic, ginger, green onion and fermented fish sauces, on the Kimchi characteristics during fermentation. The experiment design of this study was the central composite design and response surfaces methodology. Garlic (X$_1$) of 0∼2%, ginger (X$_2$) of 0∼1.4%, green onion (X$_3$) of 0∼4% and fermented fish sauces (shrimp, X$_4$ and anchovy, X$_{5}$) of 0∼2% per salted Chinese cabbage of 100 g put in independent variables, respectively. The result of response surface regression analysis, independent variables of various ingredients and dependent variables, correlation coefficient ($R^2$) showed very difference value according to added ingredients. In the Kimchi samples fixed independent variables of garlic (X$_1$)-ginger (X$_2$), generally, it showed high correlation value more than samples fixed other independent variables of garlic (X$_1$)-green onion (X$_3$) and ginger (X$_2$)-green onion (X$_3$) over the fermentation period. And the correlation coefficient ($R^2$) of fermented fish sauces (shrimp of X$_4$, anchovy of X$_{5}$) showed value over 0.8 in the its characteristics of Kimchi samples except for textural properties of sensory evaluation. In the graph pattern of fermented fish sauces using response surfaces methodology, it showed a little increasing value of titratable acidity, lactic acid bacteria and 'a' of redness, 'b' of yellowish according to increasing addition fermented fish sauces. In the total acceptability of sensory evaluation, it showed high value according to increasing fermented fish sauce at the initial fermentation period of Kimchi. But it showed high value Kimchi sample added content of 1.0% fermented fish sauce in the middle (appropriate fermentation) and last (excessive) fermentation period.

• Journal of Distribution Science
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• v.4 no.2
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• pp.81-106
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• 2006

The value of Its visitors is very important factors on selection of a Spa & Resort. The first detailed purpose of this paper is to analyse the differences of select behaviors of a Spa & Resort according to the types of values of the visitors. The second aim is to conduct a research on the characters of select behaviors of the visitors. The third aim is to analyse the degree of satisfaction of the visitors, re-visitation and the intention of recommendation. The fourth purpose is to provide useful materials on analysis about the values of the visitors at various Spa & Resorts and to trigger dramatic effect of recuperation, relaxation with its visitor's needs met, the maximum of hotel's management profit at Spa & Resort's area and programs to activate the region's economy. Factor Analsis Routine of SPSS Windows Version 10.0 was applied to accomplish the issues of the study. The Applied analysis by research process are as follows; This paper applied Frequency analysis to figure out interviewee's demographic characters and various using types of the visitors, using their experience of visiting, Select influence, Visiting period, Accommodation they use, Accompanyist, Costs, Season, Transportation, The necessary time. This paper showed important correlation between the visitors' select attributes and behaviors after using it, between their personal value and behaviors after using it, between their individual value, motive of use and their select behavior of destinations. In accordance with it, Managers or developer of a Spa & Resort should make a plan after a sufficient review of the visitors' individual value. The visitor's value is changing continuously according to the change of spatial, occasional environment and should be assessed by those changes.

• Asia Marketing Journal
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• v.12 no.3
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• pp.43-62
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• 2010

The notion of customer orientation is now importantly considered in the context of banking industries. Despite customer-oriented organizational cultures, there are few studies addressing the relationship between customer orientation and its outcomes. In particular, this study aims at testing the effect of customer orientation as a key marketing effort designed by a bank. This is because interest rate sensitivity is critical for evaluating banking services after raising the base rate. In so doing, first, this study investigates the relationships among customer orientation, interest rate sensitivity, and customer loyalty. Second, this paper examines how the moderating effects of both deposit interest and loan interest rates influence the linkages of customer orientation-interest rate sensitivity and customer orientation-customer loyalty. To test the proposed model, research data are collected from 304 subjects who use banking services(e.g., Shin-Han, Kookmin, the First Bank, Hana, and Woori banks). Each construct was measured by published items and the psychometric properties of the three constructs, excluding two constructs of the moderators, were evaluated by employing the method of confirmatory factor analysis via the use of AMOS. The model fit was also evaluated using the CFI, TLI, and RMSEA fit indices that are recommended based on their relative stability and insensitivity to sample size. The findings show that the relationship between customer orientation and customer loyalty is significant, whereas the relationships between customer orientation and interest rate sensitivity and between interest rate sensitivity and customer loyalty are not supported. Although customer orientation is highly evaluated, customers' interest rate sensitivity that results in the comparison of interest rates plays an important role in reducing the effect of customer orientation. As a consequence, interest rate sensitivity does not influence customer loyalty. First of all, one of interesting results in this study is that the moderating effect of loan interest rate is quite different from deposit interest rate. In the case of deposit interest rate, the linkages both customer orientation-interest rate sensitivity and customer orientation-customer loyalty are insignificant. In the case of loan interest rate, however, the two proposed linkages are supported. As our proposed relationships are still in its infancy in the context of banking industry, our study contributes to enhance scholars' knowledge of bank services and provides insights for practitioners when their marketing strategies, particularly both deposit and interest rates, have to be established. Finally, this research also illuminates the need for further research that considers the influence of customer orientation on consumer's decision-making and bank profits. More specifically, the results are encouraging and will lead us to further investigate this key outcome of the banking deposit/interest rates.

• Korean Journal of Poultry Science
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• v.12 no.1
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• pp.7-16
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• 1985

Present experiment was undertaken to compare the effects of two dietary fats whose free fatty acid content was quite different on performances and on meat quality of broilers. Yellow grease or animal fat (trade name) containing 15 or 38.6% free fatty acid, respectively, was added to the broiler starter and finisher diets at levels of 3.0 and 5,0%, respectively. A total of 108, day old, male Maniker(Chunho) broiler chicks was alloted to 3 dietary treatments with 3 replications per treatment and 12 chicks per replication Though control diet was not supplemented with fat, the three dietary groups were made isocaloric and isonitrogenous. All the chicks were ad libitum fed the test diets for 8 weeks. Feed intake and body weight were measured every other week. Shank color was measured at the end of feeding trial by Roche Color Fan. To evaluate meat quality, 7 chicks of mean body weight were selected from each treatment group after the trial. Measurements were made for abdominal fat content, organoleptic scores for thigh and breast, and for contents of total lipids, free fatty acids, iodine values and peroxide values of the breasts. During the period from 0 to 4 weeks of age, the broilers fed the diets added with fats performed the same as those fed the control diet. However, the body weight gam (25%), feed intake (10.8%) and feed efficiency (11.3%) of chicks fed the fat-supplemented diets, during the finisher period (5-8 weeks), appeared significantly improved compared to those of control group (p＜0.05). During overall period of 8 weeks, body weight gain, feed intake, and feed efficiency of chicks fed the diets added with fats were, on the average, 16.2. 8.8 and 6.8%, respectively, better than, those of control Monwhile the performance between the chicks fed diets added with the two different fat sources appeared to be of the same tendency. Though the shank pigmentation was not statistically different among the treatments, the chicks fed the fat-supple ented diets tended to have slightly less pigments than the control. Organoleptic scores of thigh or breast of chicks fed the animal fat diet were of the same range as those of the other two groups. The contents of total lipids, free fatty acids, iodine values and peroxide values of breasts from broilers fed the various diets appeared to be in the same ranges among the treatments. The values for control, yellow grease and animal fat groups were 7.77, 6.66 and 6.32% for total lipids, 9.23, 9.7 and 9.31mg oleic acid/g fat for free fatty acids, 65.36, 63.89 and 59.25g/ 100g fat for iodine values, and 9.62, 10.46 and 8.79 meq/kg fat for peroxide values, respect vely. Changes of free fatty acids contents of breast during a storage for 10 da s at 4$^{\circ}C$ were also not different among the dietary groups. From the observations n. this experiment, it seems possible to conclude that the animal fat containing 38.6% free fatty acid can be used as efficiently as yellow grease in broiler diets without any adverse effects on meat quality.

• Journal of Distribution Research
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• v.14 no.2
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• pp.67-95
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• 2009

The purpose of this study is to empirically examine the transference of trust process, an important factor to consumer's purchase decision-making. Even though several researchers have discussed the trust transference process, there is no research related to this concept. Specifically we have focused on the transference of trust from the retailer to low involvement private label (PL) products. PL products were chosen as transference of trust occurs under ambiguity due to lack of information about the product and their manufacturer. PL products provide relatively less information than national brand (NB) products. In addition, retailers have been rapidly expanding their PL product categories. To identify the theoretical and empirical limitations of prior studies, we discuss several theories explaining the transference of trust: 'Balance theory' and 'availability heuristic' in transference of cognitive trust; 'affective transference' and 'affect as information' in transference of affective trust. An empirical test was performed. A self completion questionnaire was developed and administered to a convenience sample of PL users. 206 usable questionnaire were received. The results show that the transference of trust plays a mediating role linking the retailer to the manufacturer and to the product. Although our model, which included the transference process of trust as a mediating effect, did not improve the competitive model, the coefficients of the respective paths were found to be better. This study confirms the transference of cognitive trust from the retailer to both the manufacturer and the product, but not for affective trust. We offer the explanation that PL products may tend to have affective trust resulting from brand familiarity but not to their PL manufacturers.