• Journal of Korean Society of Forest Science
• /
• v.34 no.1
• /
• pp.63-71
• /
• 1977

${\times}$Populus albaglandulosa has been needed optimum stand density according to various site and its wood usage. It is assumed that optimum stand density can be estimated by investigating of response of ${\times}$P. albaglandulosa to the light factor of stand. For that reason, the photosynthesis of ${\times}$Populus albaglandulosa grown under the controlled planting density was studied in relation to its leaf age by the aid of the Infrared gas analyzer. Rate of net photosynthesis was smaller in matured leaves than young leaves below $8^{\circ}C$, while, it was larger than young leaves above $8^{\circ}C$. Temperature for the maximum net photosynthesis of young leaves and old leaves was about $30^{\circ}C$ and $25^{\circ}C$ respectively. Saturated light intensity varied slightly as leaf age from 28 Klux to 35 Klux, but net photosynthesis rate in the range of light intensity showed deep differences. Old leaves marked the lowest rate, $1.6\;CO_2\;mg/dm^2/hr$, young leaves marked the medium rate, 1.7 to $2.2\;CO_2\;mg/dm^2/hr$, and matured leaves marked the most efficient photosynthesis, 2.9 to $3.5\;CO_2\;mg/dm^2/hr$. Young leaves of 5 days old had the highest light compensation point, while matured leaves of 35 days-old had the lowest point. Rates of dark respiration in both young leaves and old leaves were higher than that of matured leaves. Trees which were planted at space $80cm{\times}80cm$ showed productive assimilation function over the one-third of height where relative light intensity is 35%.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
• /
• 2000.04a
• /
• pp.148-149
• /
• 2000

황금배는 1967년에 신고에 이십세기를 교배하여 1977년 1차선발과 1982년 2차선발을 거 쳐 1984년 최종선발, 명명한 품종으로, 당도가 높고 육질이 부드러워서 최근 몇년 사이에 캐 나다, 미국, 호주, 그리고 유럽 지역에서의 수요가 급증하고 있는 수출전망이 매우 밝은 품 종 중의 하나이다(92년 재배면적 lOha 수출량 5. 8M/T, 95년 재배면적 150ha 수출량 2 200.6M/T), 황금배는 비교적 대과이고 과형은 원형에 가까운 편원형으로서 사과 골든처럼 과피가 황금색이고 과육은 연황백색으로 투명하며 보기에 극히 미려한 특징이 있다. 아울러 육질이 유연치밀하고 과즙이 극히 많으며 당도가 높아 13$^{\circ}$ Bx이상, 15도 Bx까지 측정되는 둥 감산이 적화되어 맛이 극히 우수하다. 그러나 이러한 황금배는 동녹, 흑반병 등 병충해로 인한 상품가치의 하락으로 현재 수요를 충족시키지 못하고 있는 실정이다. 1 16세기부터 씌워진 과실봉지는 초기 병해충을 방지할 목적만으로 사용되어 왔지만, 현 재는 방균과 방충의 효과와 함께 자연현상의 최적화를 위한 차광성, 발수성, 투기성을 조절 하며 과실의 외관까지 영향을 미치는 바, 과실봉지의 기능성 부여를 위해서는 고도의 기술 력이 요구되고 있다 하겠다. 상기한 배에 방균방충처리된 과설봉지를 씌워서 재배하면 농 약 살포횟수를 줄이고 배에 농약이 직접 묻지 않아 배의 농약오염을 예방할 수 있으며, 봉 지 안으로의 해충이나 균의 침투를 원천적으로 봉쇄할 수 있다. 그러나 기존의 황금배용 봉 지는 비록 기타 병충해 피해를 방지하는 효과는 있었으나, 동녹을 억제하는 효력이 다소 미 흡하였다. 과피의 비정상적인 코르크화로 인해 발생하는 동녹은 과피의 물리적 할렬과 생리적 장 해에 의해 발생하는 것으로 알려져 있다(永澤 1940). 과실이 비대해짐에 따라 과피의 기공 (과점)이 할렬하면서 코르크화가 진행되는데 그 발생정도나 시기는 배의 품종에 따라 다르 나 일반적으로 코르크화는 기상조건, 특히 습도와 밀접한 관련이 있다고 알려져 있다 황금 배의 재배에 봉지를 적용하면 일반적으로 과피의 코르크화가 억제되는데 그러한 이유는 다 음과 같이 설명할 수 있다. 과실은 하루를 주기로 하여 수축과 팽창을 반복하면서 비대화하 는데 이러한 현상은 과실 내의 수분 조건에 따르는 것으로, 봉지재배의 경우 무대재배보다 단기간에 변화되는 습도의 범위가 좁아 급변을 방지하기에 과점의 할렬이 완화될 수 있다. 즉, 봉지를 씌웅으로서 봉지 내의 대기 환경이 외기보다 안정적으로 유지되고 직사광선이나 농약 및 마찰로부터 과실을 보호해 주기에 동녹이 어느 정도 방지될 수 있는 것이다. 그러나 기존의 황금배봉지는 동녹의 정도를 완화시킬 뿐 완전히 방지할 수 없었으며, 봉지를 적 용한 재배조건에서의 동녹발생 기구를 정확히 이해하지 못했었기에 효과적으로 봉지의 기능 을 개선하는 것이 불가능하였다. 과설의 미려도는 과실의 맛과 함께 그 가치를 결정짓는 중요한 물성으로서 우리나라 황 금배 재배환경과 특성에 알맞은 배봉지의 제작이 선결될 때, 배 품질의 향상, 안정된 공급이 가능하게 될 것이며 아울러 농가의 수업증대와 수출 경쟁력 강화가 이루어질 수 있을 것으로 판단된다. 이러한 측면에서 황금배 재배농가가 당면한 동녹발생의 문제점을 신속한 해결 을 위한 새로운 기능성 국산 황금배 봉지의 개발이 절실히 요구되고 있다. 위와 같은 문제를 해결하기 위하여 본 연구에서는 과실봉지의 종류간에 동녹발생 정도 가 상이한 점에 예의 주시하여 다양한 봉지의 적용실험을 통해 다음과 같은 결과를 얻었다. 황금배의 동녹 발생 정도는 배봉지의 발수성과 투기 및 투습도에 의해 크게 영향받는다. 상기한 바와 같이 과점의 코르크화로 인해 동녹이 발생된다고 할 때, 봉지 내의 습기 및 웅결수의 양은 황금배의 동녹에 중대한 영향을 미친다. 태양광이 내려찍는 낮 시간동안 황 금배는 증산작용을 하며 습기를 배출하는데 봉지 내의 온도가 높은 낮 시간 동안 수분이 습기로 존재하지만 기온이 급격히 떨어지는 일몰 이후에는 상대습도가 높아짐에 따라 결로 현상으로 인해 응결수가 된다. 이때 응결수와 접촉한 과피는 건조한 상태보다 세균의 침입 이 용이할 뿐만 아니라 기공(과점)의 호홉에 지장이 초래됨에 따라 과점의 할렬이 더욱 조 장되어 코르크화를 유발하고 결과적으로 동녹이 발생한다고 판단된다. 따라서 만일에 봉지 의 투기, 투습도가 양호하여 봉지 내의 과다한 수분이 충분히 배출될 수 있었다면, 수분의 응결을 피하고 동녹을 완화시킬 수 있을 것이라 판단되었다.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
• /
• v.14 no.5
• /
• pp.93-104
• /
• 2019

The entrepreneurship can be a source of national growth potential as behavioral tendencies of people who seek innovation, take risks of failure, and proactively respond to opportunities. In particular, in the economic situation of Korea where growth has been stagnated, it is necessary to strengthen the entrepreneurship of women which is relatively lower than men's in order to activate the start-up and economic participation of the whole people. In this regard, this study focuses not only on gender differences in entrepreneurship but also on the hidden impact of social contexts that cause gender differences in entrepreneurship. Specifically, this study examined the moderating effects of childbirth, a factor that reflects the social context of Korea in the relationship between gender and entrepreneurship. According to the results of the model that includes the interaction effect of these variables in addition to the independent effects of gender and childbirth, the gender effect disappeared, while the significant effect of both the childbirth variable and the interaction variable of gender and childbirth were confirmed. Furthermore, according to additional analysis, which identified the differences in entrepreneurship by creating four types of treatment groups based on gender and childbirth status, entrepreneurship was significantly lower in the 'female and childbirth' group than in all other groups. The difference between the remaining treatment groups was not statistically significant. These results indicate that differences in entrepreneurship levels between men and women overlap not with the unique trait of men and women, but with the social contextual effects of Korea, where women are under the full burden of childbirth and parenting. This study suggests implications that effective policy measures to promote women's entrepreneurship or economic activity should be taken by taking into account the social context of Korea that suppresses women's entrepreneurial behavior.

• Food Engineering Progress
• /
• v.15 no.4
• /
• pp.346-354
• /
• 2011

This study was carried out to fortify the antimicrobial activity of yoghurt by adding liquorice extract to it. The liquorice extracts (1 mg/mL) showed relatively high antibacterial activity against H. pylori KCCM 40449 (p < 0.05). The solvent liquorice extracts of minimal inhibitory concentrations (MIC) against H. pylori KCCM 40449 were 25- 100 ${\mu}g$/mL. Lactobacillus amylovorus DU-21 with high EPS production ability were inoulated to milk after the addition of different amounts of liquorice extracts (0.0%, 0.05%, 0.1% and 0.2%). The physico-chemical characteristics of yoghurts added with liquorice extracts were examined. The initial pH, titratable acidity, viscosity and viable cell counts of the yoghurt added liquorice extracts were 3.41-3.51, 1.021-1.091%, 1,686-1,930 cp and 9.41-9.38 Log CFU/mL, respectively. The viscosity and syneresis of yoghurt were better than that of the control. Antimicrobial activity against H. pylori KCCM 40449 increased with increasing addition of liquorice extract. However, the sensory score of yoghurt added with different amounts of liquorice extracts was lower than that of the control (p < 0.05). As a result of the sensory evaluations, the flavor, taste, texture, color and overall acceptability of the yoghurt with 0.05% liquorice extract were found to be much better than those of the other groups (p < 0.05). Overall, the optimal amount of liquorice extract added in the manufacture of yoghurt was 0.05% of the total weight. Further studies on increment of antimicrobial activity and palatability of liquorice extract added yoghurt are necessary.

• Food Engineering Progress
• /
• v.15 no.4
• /
• pp.404-412
• /
• 2011

The purpose of this study is to prepare extruded rice flours suitable for baking rice cookies. The extruded rice flours were prepared at 100 and 130$^{\circ}C$ temperature and 25 and 27% moisture content in a co-rotating twin screw extruder. The rice extrudates were dried at 100$^{\circ}C$ for 18 hr and subsequently ground into the fine flour. Characteristics of the extruded rice flours were examined by rapid visco analysis, hydration property analysis, differential scanning calorimetry (DSC), and in vitro digestion test. Water absorption, solubility, and swelling power of all extruded rice flours were higher than those of native rice flour. DSC analysis showed that native rice flour had a peak at about 65$^{\circ}C$ while all extruded rice flours did not show any peaks since they were already gelatinized during the extrusion proess. Viscosity of the extruded rice flours decreased with increasing temperature and lowering moisture content in the extrusion proess. The extruded rice flours prepared at 130$^{\circ}C$ exhibited lower viscosity than those prepared at 100$^{\circ}C$. The operating temperature of the extrusion proess was critical for the starch digestion in vitro. The extruded rice flours prepared at 130$^{\circ}C$ showed a rapid decrease in digestible starch content while an increased level of slowly digestible starch content was observed compared to those treated at 100$^{\circ}C$ in the extruder. Cookies were prepared with a mixture of wheat flour and extruded rice flours at the ratio of 7 to 3. The cookies made with the extruded rice flours had lower spread factor and darker yellow color than those prepared with wheat flour only. Hardness of the extruded rice flour-added cookies was similar to that of the wheat flour cookie whereas their overall acceptance was better. Therefore the rice cookies partially supplemented with extruded rice flours may have a potential as early childhood foods which require soft texture and allergy reduction.

• 한국노년학
• /
• v.36 no.3
• /
• pp.673-691
• /
• 2016

As the provision of long-term care policy takes root and with a gradual increase in elderly population, the use of elderly care service has become a growing norm. More than ever, there exists an urgent need for a paradigm shift in the building of an institutional basis for the improvement of care service, from the prevalent practice of 'need based service' toward the concept of 'human rights based service'. A great focus is being shed on care-workers, at the 'front line' of advocating human rights, as their human rights advocacy behaviour is seen as a key variable in providing high quality care service for elders. This study aims to examine how care-workers' individual human rights awareness levels, and the influence of their respective organizations, as an environmental factor, affect their human rights advocacy behaviour. The study includes a comprehensive analysis of the interactions between the regulatory effect of environmental factors (service orientation?) on an organizational level, human rights awareness (individual level) and the service environment (organizational). The analysis sample consisted of 782 registered non-profit corporation of long-term care facilities all over the country in 2014. The findings of the thesis suggest that human rights awareness at individual levels has a significant influence on human rights advocacy behavior. The interaction of human resources management in service orientations was also found to influence human rights advocacy on a significant level. Both human rights awareness at individual level and service orientations at organizational level were thus determined as key variables for improving the human rights awareness of care worker in long-term care facilities in Korea.

• Management & Information Systems Review
• /
• v.37 no.4
• /
• pp.195-217
• /
• 2018

Inaction inertia effect refers to the phenomenon wherein people who missed attractive opportunities in the past do not take any action when they are given the opportunity to receive discounts (sale). The main objective of this study was to find out how such inaction inertia effect influenced the expected regret from the action, expected regret from inaction, and purchase intention depending on the two types of consumption purposes-for pleasure and for practical use. As the personal disposition of each consumer differs from one another, it was expected that habitual purchase behavior and maximization behavior would influence the inaction inertia. An experiment was thus conducted by using a scenario to satisfy the objective of this study. Results showed that in the case of consumers whose consumption purpose was for pleasure, those who habitually purchased the same brand showed a higher level of expected regret from the action and expected regret from inaction. In the case of maximization behavior, no differences were found in the expected regret from the action between practical consumption purpose and pleasurable consumption purpose. On the other hand, differences were found in the level of expected regret from inaction, which is the case wherein consumers who missed their first opportunity to receive discounts (sale) did not make any purchase on their second opportunity for discounts (sale). Thus, inaction inertia was shown in accordance with habitual purchase behavior in the case of consumption purpose for pleasure, but it was not clearly shown in the case of consumption for practical use. This is because there is a relatively low level of justification on consumption, in the case of consumption for practical use. On the other hand, it was found that consumers with maximization behavior felt a stronger sense of regret in the case of their expected regret for inaction in consumption for practical use than in consumption for pleasure. Also, with regard to purchase intention, it turned out that only consumers with pleasurable consumption purpose had purchase intentions. Through these study results, it would be necessary to consider the consumption purpose behind the purchase of products or services, with regard to inaction inertia, depending on personal dispositions. In accordance with these study results, several theoretical and practical implications were discussed.

• (The) Research of the performance art and culture
• /
• no.33
• /
• pp.329-354
• /
• 2016

Hyupryulrang was the position that announced the start and end of music in royal ceremonies. It appeared when the royal etiquette was categorized and implemented due to the five etiquette system, which was formed by the influence of Confucianism. Confucianism valued etiquette and music and this aspect was reflected in royal five etiquette, making music involved in royal ceremonies. So there was a need to have a mediator who will announce the insertion of music according to the process of royal ceremonies. For harmonious realization of royal ceremonies and music, hyupryulrang was indispensible. In Korea hyupryulrang appeared in Goryo era and lasted until Joseon era. Hyupryulrang during Joseon was handled by bongsanshi and once was taken by jeonak( 典樂) temporarily but finally was managed by officials in jang-akwon(掌樂院). Among the officials in jang-akwon, jang-akwon jeong(正) mainly served the role but jang-akwon chumjeong(僉正) and jang-akwon juboo(主簿) were sometimes recruited for the role according to circumstances. What was common among jang-akwon jeong, chumjeong, and juboo was that they were all danghakwan(堂下官). Danghakwan was an official who had the fundamental limitation of not being able to participate in policy making so was in a lower position compared to dangsangkwan. Meanwhile, according to circumstances of ceremonial process or the characteristics of ceremonies, gyeraseonjeonkwan(啓螺宣傳官), mushingyungseonjeonkwan(武臣兼宣傳官), and yeojipsa(女執事) were recruited as hyupryulrang instead of officials of jang-akwon, so that there would be no problems in ceremonies and performance of music. The activities of hyupryulrang can be summarized as setting up or laying down hui in most ceremonies that involved band. At night, however, as hui(麾) was invisible, jochok(照燭) or sometimes geumgogi(金鼓旗) was used. As for the term that referred to hyupryulrang, in case of royal banquet, the names of the ceremonial tools were borrowed such as geohuichabi(擧麾差備) and jochokchabi(照燭差備). The location of hyupryulrang was in the west on top of seogye(西階) facing toward the east, which was a position where hyupryulrang could watch the ceremonial process easily and be close to the band. That is, it was a position where one can see the space of ceremony and the space of music at the same time. Also, hyupryulrang was involved in musical parts related to ceremonies such as rehearsals, arrangement of the band, controlling the speed of music, and prevention of missing any musical pieces, and was in charge of such tasks. Hyupryulrang, who had to take charge of music in accordance with ceremonial procedure, was a mediator between royal ceremonies and music.

• Journal of the Korea Institute of Information Security & Cryptology
• /
• v.9 no.3
• /
• pp.39-52
• /
• 1999

In this paper we propose a new watermarking technique for copyright protection of images. The proposed technique is based on a spatial masking method with a spatial scale parameter. In general it becomes more robust against various attacks but with some degradations on the image quality as the amplitude of the watermark increases. On the other hand it becomes perceptually more invisible but more vulnerable to various attacks as the amplitude of the watermark decreases. Thus it is quite complex to decide the compromise between the robustness of watermark and its visibility. We note that watermarking using the spread spectrum is not robust enought. That is there may be some areas in the image that are tolerable to strong watermark signals. However large smooth areas may not be strong enough. Thus in order to enhance the invisibility of watermarked image for those areas the spatial masking characteristics of the HVS(Human Visual System) should be exploited. That is for texture regions the magnitude of the watermark can be large whereas for those smooth regions the magnitude of the watermark can be small. As a result the proposed watermarking algorithm is intend to satisfy both the robustness of watermark and the quality of the image. The experimental results show that the proposed algorithm is robust to image deformations(such as compression adding noise image scaling clipping and collusion attack).

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
• /
• v.16 no.2
• /
• pp.19-34
• /
• 2021

The government budget for promoting startup have been skyrocketed as catching up with increasing demands for high-tech startup by disruptive innovation resulted from rapid technology change. However, major trend of startup have still fallen on self-employed type of startup due to the lack of expertise and fund in spite of desperate government policy efforts. In reality, the access to high-tech startup has been very limited and too high huddle to would-be entrepreneur. This paper implement empirical analysis on the effects of entrepreneur competency and satisfaction level to government support, considering these as the KSF for the growth and success of high-tech startup, to the performance of the company. In particular, it focus on defining unique characteristics of high-tech startup through differential proving by the backgrounds of entrepreneur such as major, R&D experience, patent possession, CTO possession. This research carry out survey to 217 entrepreneurs in high-tech company in Daejon and Daegue at R&D Special Innopolis Zone. Research results are as follow. First, entrepreneurial achievement competencies, conceptualization competencies, network competencies and market recognition competencies positively affect the financial and non-financial performance and organizational and technical competencies, while organizational and technological competencies only positively impact on non-financial performance. Second, the satisfaction level of government support showed a positive moderating effect on entrepreneurial achievement competencies and financial performance, while no significant effect in other competencies. Third, positive differential effect by the technological background of entrepreneur such as Major, R&D experience, patent possession, CTO possession) have been confirmed. This paper deliver several significant implications and contributions, First, it propose classified and systematized entrepreneur competency through the domestic and foreign literature reviews. Second, it proves the need for the wider spread of team based startup culture rather then sole startup. Third, it also proves the important role of technological background of entrepreneur among the characteristics of high-tech startup.