• Food Science and Biotechnology
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• v.14 no.1
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• pp.21-27
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• 2005

To improve Dongchimi (watery radish kimchi) quality and preservation, 0, 3, 5, 10, and 15% of gatt (Brassica juncea; leaf mustard) per radish was added. Chemical characteristics were determined during fermentation at $10^{\circ}C$ for 45 days. Total acidity increased slowly by addition of gatt during initial fermentation period, and 15% treatment showed lowest total acidity. Total vitamin C content increased initially in all treatments depending on gatt content, and decreased thereafter. Period for reaching maximum value was delayed by addition of gatt. Highest total vitamin C was found in 15% treatments. In the case of reducing sugar, 5% treatment showed highest contents. Lactic, succinic, and tartaric acid contents consistently increased during fermentation, while those of malic and citric decreased. Turbidity and total solid contents of Dongchimi liquid increased in all treatments as fermentation proceeded, although the extent was rather suppressed by addition of gatt. Colorimetric lightness values decreased, while the initial increased and then decreased in redness and yellowness. Addition of gatt at above 15% weight level per radish accelerated fermentation at the later fermentation stage thus it should be avoided. Most changes in typical characteristics of fermentation were similar depending on treatments. More acceptable Dongchimi could be prepared by fermenting at 5% gatt concentration under given conditions.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.1
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• pp.85-91
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• 2013

Korean traditional rice wine, Makgeolli, has been widely consumed and increasingly popular in Korea. In this study, we examined Makgeolli supplemented with cranberries (0, 5, 10 and 15% by rice weight) during fermentation for seven days for the various quality characteristics : pH, total acidity, soluble contents, color, reducing sugars, alcohol contents, and DPPH free radical scavenging activities, total flavonoids, microbial properties, and sensory properties. After the pH value decreased from a range of 4.40~5.63 to 3.83~3.94 up to day 3, the pH gradually increased until day 7. As fermentation proceeded, soluble contents and reducing sugar increased in most of the samples, with a temporary reduction after day 2. There were no differences in L and b color values, but the "a" value showed significant differences with the rate of cranberry added. The DPPH free radical scavenging activity and total flavonoid content of cranberry Makgeolli were higher than those of the control. After fermentation for seven days, the alcohol content ranged from 14.57 to 17.40%, while total acidity levels were within the range of 0.50 to 0.54%. Yeast cell counts increased until day 3 and then, gradually deceased. In the sensory evaluation, Makgeolli with 10% cranberry showed the highest overall acceptance.

• Journal of Korea Society of Industrial Information Systems
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• v.14 no.5
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• pp.227-237
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• 2009

Today, various on-line services based on the Internet have been provided, and recently UCC(user created contents) have become more popular based on web 2.0. However researches on UCC prevailing among internet users have not been performed much yet. Therefore, we have conducted an empirical study to investigate the structural relationships among UCC characteristics, perceived usefulness, flow and intention to use in this study. After reviewing the related works we have derived three latent variables - system, contents, and user characteristics - as UCC characteristics. Structural Equation Model(SEM) has been used to analyze the structural relationships among characteristics of UCC, perceived usefulness, flow and intention to use. Managerial implications are also suggested for managing the UCC services in conclusion.

• The Journal of the Korea Contents Association
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• v.12 no.12
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• pp.544-554
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• 2012

Screen content refers to images or videos generated by various electronic devices such as computers or mobile phones, whereas natural content refers to images captured by cameras. Screen contents show different statistical characteristics from natural images, so the conventional video codecs which were developed mainly for the coding of natural videos cannot guarantee good coding performances for screen contents. Recently, researches on efficient SCC(Screen Content Coding) are being actively studied, and especially at ongoing JCT-VC(Joint Collaborative Team on Video Coding) meeting for HEVC(High Efficiency Video Coding) standard, SCC issues are being discussed steadily. In this paper, we analyze the performances of high efficient coding tools in HM(HEVC Test Model) on SCC, and present an optimized SCC model based on the analysis results. We also present the characteristics of screen contents and the future research issues as well.

• Proceedings of the Korea Contents Association Conference
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• 2013.05a
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• pp.419-420
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• 2013

본 연구는 장애인보호작업시설의 조직특성과 조직몰입 유형에 대한 사례연구를 통하여 장애인보호작업시설 직원의 조직몰입에 미치는 영향을 분석하여 바람직한 조직문화를 구축하기 위한 방안을 제시하고자 한다.

• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.195-201
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• 2018

This study was intended to investigate the characteristics of muffins prepared with allulose which is low-calorie and physiologically functional rare sugar. Volume and specific volume of muffins increased significantly with allulose addition, but not with its contents. Muffin heights also increased as allulose was added more. Baking loss rate and moisture contents were not significantly different among samples. Allulose seemed to have nearly same water holding capacity with sucrose. Lightness of muffin crust and crumb both decreased, but redness and yellowness increased according to allulose, the reducing sugar addition by Maillard reaction. In the texture profile analysis, Hardness of AL100 was higher significantly (p<0.05) and springiness, cohesiveness and fracturability increased according to the allulose contents. In the sensory evaluation, AL0 was the sweetest and AL0 and AL25 got higher overall acceptance score. Physical characteristics were not different (p<0.05) among AL0, Al25 and AL50. As a result, 25% sucrose substitution with allulose can provide low-calorie, anti-hyperglycemic and tasty muffin.

• Journal of the Korean Applied Science and Technology
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• v.18 no.3
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• pp.233-240
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• 2001

The transparent organic-inorganic hybrid films were prepared by the Sol-Gel process. PVP(polyvinylpyrrolidone) was used in organic component and TEOS(tetraethoxysilane) was used in inorganic component. HCI, $CH_{3}COOH$, and $NH_{4}OH$ were used as the Sol-Gel catalyst. The characteristics according to not only the variation of organic and inorganic contents but also the variation of catalyst species and contents were investigated. On the whole, the compatibility was remained between organic and inorganic components, and also as the TEOS contents were increased, mostly the transparency and the mechanical, thermal properties were improved. In addition, as content of catalysts was increased, the films showed characteristics that were closer to PVP than silica. Although the transparency of films was preserved in HCI and $CH_{3}COOH$, only the film containing more than 40wt% TEOS in $NH_{4}OH$ showed different phenomena.

• Proceedings of the Korea Concrete Institute Conference
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• 1999.10a
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• pp.95-98
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• 1999

Recently, the use of the underwater concrete constructions with the antiwashout underwater concrete is increasing. In this study, we investigate the properties of pH, suspended solids, slump flow, box test, air contents of fresh antiwashout underwater concrete and the Unit weight, compressive strength of hardened antiwashout underwater concrete which Ground Granulated Blast Furnace Slag contents 0%, 10%, 20%, 30%, 50%, 60% at 7days and 28days age which is produced and cured in the water and sea water. As a result, Ground Granulated Blast Furnace Slag contents 30% was excellent.

• Proceedings of the Korea Concrete Institute Conference
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• 2001.05a
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• pp.157-162
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• 2001

The purpose of this study is to investigate the enhancement of shear capacity according to steel fiber contents in RC short columns. Lateral force resistance test was performed with the parameters of steel fiber contents in concrete volume. From the test results, shear and ductility capacity was improved with steel fiber contents Increased. In addition, an optimal steel fiber content was evaluated as a 1.5 % of concrete volume.

• The Journal of the Korea Contents Association
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• v.16 no.11
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• pp.707-715
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• 2016

The most important role of actors is to transmit the thoughts and feelings to the audience or viewers. The expression methods of acting of each genre are clearly different. In order for the actors to act, crossing over the boundary of each genre such as movies, TV, dramas, musicals, they should understand the characteristics of each of the subdivided genres. If they understand the characteristics of the acting method different from one another and acquire the expression method to adapt to the spatial circumstances of each of the media, it becomes freer to act, crossing over the boundary of each of the genres. For the sake of this, actors must understand and acquire the characteristics of each of the genres. First of all, it is important to understand the difference between acting in the media and acting on the stage and to understand the characteristics of each of the genres.