• Journal of the Korean Society of Food Culture
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• v.25 no.1
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• pp.76-81
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• 2010

This study was conducted to evaluate the influence of Lactobacillus bulgaricus and/or Sterptococcus thermophilus on the fermentation of yoghurt containing 5% (w/v) buckwheat sprouts. The results revealed that after 12 hours of fermentation the appropriate pH, titratable acidity and number of viable cells were attained. At that time, the rutin content of the buckwheat sprout-added yoghurt prepared by the mixed culture method was not changed, but the quercetin content increased greatly. Conversely, the rutin content of yoghurt that only contained Streptococcus thermophilus was decreased while the quercetin content was increased. The total phenol contents as well as the DPPH radical scavenging activities of both the mixed culture and Streptococcus thermophilus yoghurt did not differ significantly. Taken together, the results revealed that the use of a mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus during the preparation of buchwheat sprout-added yoghurt was desirable due to the decrease in pH and increase in titratable acidity and viable cells that occurred after 12 hr of fermentation. Moreover, phytochemicals in buckwheat sprouts such as rutin, quercetin and phenol compounds were comparatively increased during fermentation and influenced the antioxidant activity in buckwheat sprout-added yoghurt.

• Journal of the Korean Society of Food Culture
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• v.25 no.2
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• pp.216-224
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• 2010

This study was conducted to aid in the development of the optimal recipe for chocolate with fermented and aged garlic extract (Allium sativum var. pekinense). We added garlic extract in order to increase the nutritional value of the chocolate. The optimal sensory composite recipe was determined, following Central Composites for chocolate with different levels of fermented and aged garlic extract (A) and cream (B), while analysis was performed by Response Surface Methodology, from the date that the sensory evaluation was performed. Ten experimental recipes, including 2 reference points in the composition, were selected. The compositional and functional properties were measured, and physical and sensory values were applied to the mathematical models. Perturbation plots showed the influence of each ingredient on the final product. Measurements showed significant values in lightness, sweetness, pH, hardness and cohesiveness, while sensory measurements showed significant values in color, texture, sourness, bitterness and overall quality. The optimum formulations were calculated by numerical and graphical methods, as being 34.61g fermented and aged garlic extract and 72.68g cream for each 200g chocolate. As well it was revealed that the aptitude of chocolate was more influenced by fermented garlic extract than it was by cream.

• Journal of the Korean Society of Food Culture
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• v.24 no.3
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• pp.321-330
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• 2009

This study was conducted to develop a recipe for a nutritional cookie containing chungkukjang powder that had a composition of ingredients and a texture that resulted in a high preference by all age groups. Wheat flour was partially substituted with chungkukjang powder to reduce its content. Response surface methodology was then used to analyze the measured results, which showed 16 experimental points including 2 replicates for chungkukjang powder, butter and sugar. The compositional and functional properties were then measured, after which these values were applied to a mathematical model. A canonical form and perturbation plot revealed the influence of each ingredient on the final mixture. The results of the sensory evaluation showed significant values with respect to color (p<0.01), texture (p<0.05) and overall quality (p<0.05). Taken together, the results of this study indicated that the optimal ratio was 26.57 g of chungkukjang powder, and 82.08 g of butter for every 52.36 g of sugar. The physical and chemical sensory measurements were then evaluated by a t-test, and the results revealed significant differences in the flavor of the optimized cookie when compared to the control cookie.

• Journal of the Korean Society of Food Culture
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• v.21 no.3
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• pp.344-350
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• 2006

The study aims to examine whether regular leisure activity of the elderly with active and passive types has a beneficial effect to enhance their health condition. The elderly subjects of 164 (82 of elderly who do active leisure and 82 of elderly who do passive leisure) aged over 60 years in Suwon area were employed. Survey questionnaires were administered to investigate general characteristics, life style, and health status along with anthropometric measurement. From the findings, the elderly who do active leisure were highly educated and better in living status. The elderly who do passive leisure showed higher drinking and smoking rates as well as higher obesity and overweight rates in comparison to the other counterpart. Furthermore, the elderly who do passive leisure were poor in health status. 'Painful knee and eye', 'lower back pain', and 'fatigue' were the most prevalent among subjective symptoms of the elderly. In conclusion, the elderly with active leisure activity seemed to have better life style and maintain good health status. Therefore, it is critically important to establish the health program combined with various leisure activity for the seniors to promote and energize the later years of life.

• Journal of the Korean BIBLIA Society for library and Information Science
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• v.34 no.1
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• pp.27-51
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• 2023

The purpose of this study is to develop a policy for the use of libraries and the promotion of the reading culture by the characteristics of communities, along with changes in social environment. It, therefore, analyzed the general condition of libraries, infrastructures for libraries and reading culture and the environment including the relevant legal system in Chungcheongnam-do, and examined the actual conditions of inhabitants' (students and general people) use of libraries and reading culture, and librarians. On the basis of the findings, it proposed the policy for the use of 20 libraries and the promotion of the reading culture, by dividing Chungcheongnam-do into six regional settlement areas, discovering policy tasks for the use of libraries and the promotion of the reading culture and collecting suggestions from librarians living in Chungcheongnam-do, to reflect the characteristics of communities in Chungeongnam-do, and therefore, suggest a desirable policy agenda. To pursue the policy proposed, it is necessary to reinforce the role and the status of libraries representing for metropolitan regions and to secure adequate personnel and budgets, in addition to effort made by libraries located at regional settlement areas.

• Asia-pacific Journal of Multimedia Services Convergent with Art, Humanities, and Sociology
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• v.8 no.4
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• pp.517-531
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• 2018

This study was carried out for the purpose of investigating Uzbekistan students's adaptation to Korea college life. Qualitative interviews were conducted in regards to the motivation for college entrance and stresses incurred during college life for 10 Uzbekistan students who were studying at I college located in Incheon. Data from the interviews were analyzed using theme analysis method. Most of the participants in this study got information about Korean colleges through their overseas study exhibitions in their own countries and became Korea college. The results showed that the reasons for college enrollment were (1)preparation for future goals (2)the influence of family. In Uzbekistan, parents play a big role in determining their children's education. Therefore, their decision to study abroad and the role of their parents were significant. The stress they experienced in college life fell into five categories, namely, (1)financial stress (2)stress about studies (3) stress in regards to human relationships (4)stress in regards to their futures and getting a job. In addition, this study discussed how to solve such as problems experienced by Uzbekistan students. And also the role of college and the necessity of providing appropriate support programs were discussed. Finally, the implications of these findings were presented.

• Journal of the Korean BIBLIA Society for library and Information Science
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• v.23 no.4
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• pp.415-436
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• 2012

This article describes the whole process of Duksung Women's University Library's remodeling project. The library's remodeling project specified three concrete goals. Firstly, the remodeled library should be the center of the students' everyday life in campus. Secondly, the remodeled university library should be a place where students may experience culture. Thirdly, the remodeled university library should be a place where students enjoying spending as much time as they can. Eighty three percent of those using Duksung Women's University Library report satisfied with the newly remodeled library space and interior of the library building.

• 한국벤처창업학회:학술대회논문집
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• 2024.04a
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• pp.35-41
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• 2024

최근 비전통적 성인 학습자가 새로운 입학자원으로 주목받고 있으며, 그중에서도 만학도의 대학 진학률은 급격히 상승하는 추세다. 이에 따라 이들이 대학생활을 무사히 마칠 수 있도록, 즉 학업중단이 발생하지 않도록 대학에서는 다양한 측면에서 방안을 골몰해야 하는 상황이다. 본 연구는 이러한 문제의식에 기반하여, 비전통적 학습자의 학업중단을 저지할 방안을 창업지원 측면에서 살펴보고자 하였다. 이는 학업능력, 성별, 교우관계 등을 중점적으로 살펴보는 기존 연구에서 더 나아가 창업지원이라는 새로운 요인과의 관계성을 만학도의 입장에서 심층적으로 살펴봄으로써 연구의 차별성을 강조한다. 본 연구는 대학 입학 이후 학교의 창업지원을 받은 경험이 있는 만 30세 이상의 만학도 총 10명을 대상으로 심층인터뷰를 진행하여, 학교의 창업지원이 학업중단을 저지하는 데 영향을 주었는지를 살펴보고자 한다. 또한 그 과정에서 이들이 느낀 감정과 태도, 가치 등을 근거이론을 통해 분석하여 학업중단을 저지할 방안을 모색하고자 한다. 만학도는 전통적 학습자와 달리 졸업 이후 인생2모작을 준비하는 경우가 상당수기에, 이들의 니즈를 명확하게 파악하는 일은 시대적 흐름을 반영한 기초연구로서 학교의 정책적 대안을 마련하기 위한 기반이 될 수 있다.

• Journal of the Korean Society of Food Culture
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• v.24 no.3
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• pp.315-320
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• 2009

This study was conducted to investigate the quality characteristics of tofu prepared with different concentrations of lotus leaf powder. The determined values for moisture, crude ash, carbohydrate, crude protein, and crude lipid in were 2.97%, 8.09%, 65.18%, 22.83%, and 0.93%, respectively. The yield rates of the tofu samples did not differ significantly according to the level of added lotus leaf powder; however, there was a significant decrease in pH and a significant increase in acidity. The L- and a-values of samples decreased as the amount of lotus leaf powder in the formulation increased, whereas the b value increased. Furthermore, hardness significantly increased as the level of lotus leaf powder increased. In terms of overall acceptability, the preferred tofu samples were the control and that containing 0.2% lotus leaf powder.

• Journal of Fashion Business
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• v.28 no.1
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• pp.20-35
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• 2024

The term 'fashion capital' has been used in conjunction with Bourdieu's concept of cultural capital. The aim of the present study was to explore the concept of fashion capital existing independently within the field of fashion. In-depth interviews were conducted with 8 fashion specialists and enthusiasts, seeking to uncover the structures, characteristics, and paths of fashion capital accumulation possessed by individuals with high fashion capital. As a result, fashion capital was broadly categorized into inherited capital, acquired capital, and institutionalized capital. Key components were identified, including inherited capital related to influence of family and childhood environment, acquired capital encompassing fashion activities, fashion knowledge, and ability to appreciate fashion, and institutionalized capital represented by economic benefits transformed from other forms of capitals. Additionally, 13 supplementary elements were identified. These elements could be broadly categorized into inherited, acquired capital, and institutionalized capital, as outlined by Bourdieu. This study initiates an academic discussion on the concept of fashion capital within the domain of fashion consumer research. Findings of this study have potential to provide educational and practical implications for both fashion industry and academia.