• The Journal of the Korea Contents Association
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• v.11 no.12
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• pp.950-957
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• 2011

With the convergence of disciplines in progress and Web 2.0 online collaborative environment, online knowledge exchange activities of researchers are increasing. Quickness of acquiring knowledge highly impacts on research productivity in the global era. Online knowledge exchange is critical service for researchers. In this study, knowledge exchange service model was presented from the perspective of activate participation, knowledge quality improvement, quickness of exchanges. A variety of domestic and international knowledge exchange services were analyzed, particularly Korean domestic service KOSEN What is? as for operational practice. It is confirmed that in order to stimulate researcher knowledge exchange the quality of the knowledges exchanged is essential and variety of operating activities are needed such as expert matching systems, enhancement of speed in knowledge exchange, ease of usability, and elements of fun.

• Journal of the Korean Wood Science and Technology
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• v.24 no.2
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• pp.7-14
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• 1996

이 연구(硏究)는 미국(美國) 남부(南部)의 9개 주(州)에 소재하고 있는 가구공장(家具工場)에 대한 설문조사(設問調査)를 통해 산업구조(産業構造)와 마케팅 전략을 조사(調査) 하였다. 이번 조사 결과를 요약하면 1. 가구공장(家具工場)이 사용하는 원자재(原資材)는 red oak, pine, poplar, maple 등으로 한국 가구공장(家具工場)이 원자재(原資材)의 95% 이상(以上)을 남양재(南洋材)에 의존하고 있는 것과 뚜렷한 차이를 보였다. 2. 가구공장(家具工場)의 68.8%는 주요시장(主要市場)을 자기 주내(州內)에 가지고 있고, 28.8%가 주(州) 밖에 그리고 조사공장(祖師工場)의 2.5%만이 수출(輸出)했다. 아울러 수출(輸出)이나 자기 주외(州外)에 시장(市場)을 가지고 있을 수록 공장규모(工場規模)가 컸다. 3. 주요시장(主要市場)까지의 거리는 50%가 160km 이내(以內)였는데 이것은 활엽수 제재목(製材木) 공장(工場)의 30%가 800km 밖에까지 시장(市場)을 가지고 있는 것에 비해 매우 좁은 시장(市場)을 형성하고 있는 것으로 나타났다. 4. 제품(製品)의 유통(流通)은 직접 소비자(消費者)에게 출하(出荷)하는 것이 3/4로 압도적이었지만, 중간유통기관에 출하(出荷)하는 곳일수록 공장규모(工場規模)도 컸다. 5. 가구산업(家具産業)의 성공에 기여(寄與)하는 요인(要因)으로는 제품품질(製品品質)과 장기적(長期的)인 소비자(消費者)와의 관계(關係) 증진(增進)을 가장 중요한 요인으로 지적하였고, 그 다음으로 기업에 대한 평판(評判)과 높은 소비자(消費者) 서비스를 지적하였다. 반면에 가구산업발전(家具産業發展)의 장애요인(障碍要因)으로는 원자재(原資材)의 품질(品質)과 원료(原料)의 불안정(不安定)한 공급(供給)이 제일 중요하게 인식되어 있었다. 그러나 해외공급자(海外供給者)와의 경쟁(競爭)은 장애요인(障碍要因)으로 거의 인식되고 있지 않았다. 6. 공장(工場)의 확장(擴張)이나 이전(移轉)에 가장 큰 영향을 미치는 요인(要因)으로는 노동력(勞動力) 문제(問題)(생산성(生産性)과 비용(費用))가 가장 중요하게 지적되었고, 그 다음으로 세금구조(稅金構造), 건설비(建設費) 등이 지적되었다.

• Journal of Convergence for Information Technology
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• v.9 no.12
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• pp.166-174
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• 2019

The present study was designed to study the antioxidant activity and physicochemical and microbiological characteristics of Pork Kalbi sauce added with Smilax china L. extract(0%, 0.25%, 0.5% and 0.75%) for 5 weeks. Total microbial counts were slightly higher in control and 0.25%-added group, therefore, more addition of Smilax china L. extract lowered total microbial counts. Alpha-diphenyl-β-picrylhydrazyl(DPPH) radical scavenging activity was significantly higher in 0.75%-added group compared to those in others(p<0.05). Also, thiobarbituric acid reactive substances(TBARS) was significantly lower in 0.5% and 0.75%-added groups compared to others(p<0.05). These results indicated that Smilax china L. extract addition increased the antioxidant activity of Pork Kalbi sauce and could improve the shelf-life during storage.

• The Journal of the Korea Contents Association
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• v.21 no.10
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• pp.163-171
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• 2021

Various records on health, food and treatment are written in ancient documents of Korea such as old recipe books, Korean medical books and history books, through these records, the principle of Sikchi can be discovered. Sikchi includes the meaning of medicine and food work on the same principle, and it is not only as traditional knowledge but also affecting modern food culture. Based on this principle of Sikchi, this study tried to lay a foundation that can be used as a modern health food material through scientific verification of foods recorded in the ancient literature. For this purpose, Omigalsu, a traditional drink made from omija, soybean, and honey, which is related to blood glucose control, which is one of the representative metabolic diseases of modern people, was selected as the subject of this study. In order to compensate for the agglomeration of beverages caused by honey or the rise in postprandial blood glucose, which occurs when the traditional Omigalsu recorded in the ancient literature is reproduced, the raw material that can be substituted for honey was discovered. The health promotion and quality improvement effects of newly prepared Omigalsu using honey substitutive raw material were confirmed through a comparative test with traditional Omigalsu. Based on this study, through scientific research using the principle of Sikchi, we intend to lay a foundation that can be used as various contents in the medical and food fields such as food bio and healthcare in modern society.

• Korean Chemical Engineering Research
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• v.50 no.5
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• pp.789-794
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• 2012

For the purpose of development of the latex suitable for polymer cement mortar, experiments on the preparation of carboxylated styrene butadiene latex by the method of the two-step emulsion polymerization were performed. Methyl methacrylate, methacrylic acid and acrylic acid were selected as carboxylic co-monomer, styrene and butadiene as monomer, sodium dodecylbenzene sulfonate and sodium salt of lauryl sulfonate as anionic emulsifiers, and nonylphenoxy poly (ethyleneoxy) ethanol (n=10, 20, 40) as latex stabilizer. Potassium persulfate and sodium bisulfite were also used as redox initiator, and sodium monohydrogen phosphate and potassium carbonate as electrolytes. The effects of categories and concentration of carboxylic co-monomer, molecular weight control agent, crosslinking agent, and styrene/butadiene monomer ratio on the characteristics of latex were investigated. Polymerization recipes for preparation of polymer cement mortar could be proposed. The prepared latexes were tested for the physical properties such as compressive and flexural strength when latexes were mixed with cement mortar. The results showed that the latex could be adapted to polymer cement mortar. Also, it was recognized that the compressive and flexural strength were exhibited 25.4% and 45.3% respectively higher improvement than the quality standards at 28 days curing time.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.3
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• pp.290-294
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• 1999

An 18-week growth trial was conducted in flow-through aquarium system to investigate the effects of several additives in formulated diets on the growth and body composition of juvenile abalone (Haliotis discus hannai). Four replicate groups of abalone averaging 150 mg were fed one of four isonitrogenous ($33.8\%$) and isolipidic ($5.8\%$) diets containing $5\%$ squid meal, $0.5\%$ attractant, $1\%$ herb or $0.5\%$ lecithin. In addition, these formulated diets were compared to commercial diet. Survival rate and shell growth of abalone were not significantly affected by the different dietary additives and commercial diet (P>0.1). Body weight gain of abalone fed the diet containing herb was higher than those of abalone fed the diets containing squid meal or lecithin and commercial diet (P<0.1). Moisture, protein, lipid and ash contents of soft body were not influenced by dietary additives and commercial diet (P>0.1). The results suggest that herb as additive in this formulated diet can improve weight gain of abalone.

• Applied Biological Chemistry
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• v.49 no.3
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• pp.170-174
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• 2006

For the purpose of developing a high quality agricultural microbial inoculant, methods and materials for improving encapsulation were investigated. Preparation of capsule was conducted by improving extrusion system with micro-nozzle and peristaltic pump. The sodium alginate was selected because of its cheapness, stability of cells, and gel formation ability. The yields, physical properties and gel formation abilities of extractable alginate from sea tangle were investigated by hot water extractable and alkali soluble methods. The extraction yields of hot water extractable alginate (HWEA) and alkali soluble alginate (ASA) from sea tangle were 8 and 20%, respectively. The HWEA was almost not viscous even in 1.5% of the sample solution, whereas the ASA was very highly viscous in above 3% sample solution. The gel formation ability of each samples varied from 1.5% to 5% and the ASA showed a good gel formation ability at 3% solution as commercial alginate (CA). The soil microbial inoculant, Bacillus thuringiensis, Bacillus subtilis, Lactobacillus plantarum and Geotrichum candidum encapsulated sodium alginate with starch and zeolite for stabilizer. The survivability of encapsulated soil microbial inoculant using alginate without stabilizer appeared to be 66, 52, 70 and 50%, respectively. Inclusion of starch and zeolite with alginate bead increased viabilities in Bacillus sp. and Geotrichum candidum by 81-83% and 89%, respectively.

• Journal of Food Hygiene and Safety
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• v.24 no.3
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• pp.247-255
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• 2009

The purpose of this study was to investigate the storage stability of mayonnaise containing a different emulsifier and various levels of soybean paste powder. The mayonnaise with egg yolk as an emulsifier is E group according to the amount of soybean paste powder addition of 0%(E1), 3%(E2), 6%(E3) and mayonnaise with soy milk as an emulsifier is S group with soybean paste powder addition of 0%(S1), 3%(S2), 6%(S3). Storage stability of mayonnaise was determined during storage at $30{\pm}5^{\circ}C$ for 8 weeks. The peroxide value, TBA value, acid value of mayonnaise with addition of 6% soybean paste powder was significantly lower than that of 0% and 3% addition. The turbidity decreased according to storage period. The viscosity of mayonnaise was increased with increasing amount of soybean paste powder. Base on these results, addition of soybean paste powder in the mayonnaise improved oxidation stability during storage period.

• Korean Journal of Plant Resources
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• v.19 no.2
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• pp.331-335
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• 2006

This experiment was conducted to investigate the effect of deep sea water on fruit quality and yield of tomato. In the deep sea water treatments, fruit growth and weight were decreased as the concentration of deep sea water increased. Especially, the fresh weight of second truss was decreased significantly than first truss. Soluble solid content was increased significantly in higher concentration treatment especially at 30mM and 40mM treatment. That was increased more in the first than in the second truss fruits. Most of hexose in fruits were glucose and fructose. The reason of increased glucose and fructose contents was the decline of growth because of salinity stress by deep sea water treatment. however deep sea water treatment increased the lycopene content, especially in 20mM treatment. It is assumed that deep sea water treatment cause induction and promotion of ethylene. The higher concentration of deep sea water to the solution, the eater fruit quality improvement was noticed. However, proportional yield reduction accompanied concentration, 20mM deep sea water improved fruit quality without a significant yield reduction. The Re content was the highest among ginsenosides in all treatments. The contents total of ginsenosides in all treatments, except EC 8 treatment, was higher than those in the controlled treatment. The PT/PD value was 1.31 of the lowest in the EC 8 treatment and was 2.52 of the highest in the EC6 treatment. Rf contents in high increase was detected at all treated ginseng roots.

• Food Engineering Progress
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• v.13 no.3
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• pp.203-210
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• 2009

In this study, antioxidant activity and quality characteristics of egg yolk mayonnaise and soy milk mayonnaise containing soybean paste powder were assessed. The mayonnaise with egg yolk as an emulsifier is E group according to the amount of soybean paste powder addition of 0% (E1), 3% (E2), 6% (E3) and mayonnaise with soy milk as an emulsifier is S group with soybean paste powder addition of 0% (S1), 3% (S2), 6% (S3). Total phenol content and electron donating ability of mayonnaise were increased as the amount of the soybean paste powder increased. L value of Hunter's color was decreased, but a value and b value were increased as the amount of the soybean paste powder increased. Soy milk mayonnaise showed very low cholesterol content than egg yolk mayonnaise. In sensory evaluation, S2 received the highest scores for flavor, overall taste and preference. Base on these results, soybean paste powder showed significant antioxidant activity in mayonnaise and cholesterol content was successfully decreased in soy milk mayonnaise compared to egg yolk mayonnaise. The soy milk mayonnaise with soybean paste powder will be a possible model to introduce our traditional food to the worldwide food item, such as mayonnaise.