• Journal of Life Science
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• v.27 no.11
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• pp.1299-1307
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• 2017

The quality characteristics of three non-genetically modified (GM) LRS soybean cultivars free of LOX 1, 2 and 3, such as Jinyang, Hayoung and Daebok, were compared to the characteristics of Taekwang, a soybean with LOX 1, 2 and 3 and general contents of raffinose and stachyose. Taekwang was used as a control soybean. The weights of 100 for Taekwang and Hayoung soybeans were significantly higher than those of the other samples. The crude-protein contents of the Jinyang and Hayoung soybeans were significantly higher than the crude-protein content of the Taekwang soybeans. Similar tofu yields were observed in the Taekwang, Hayoung and Daebok soybeans. The highest tofu yield was observed in the Hayoung soybeans. The isoflavone contents of the soybeans and tofu were 1.4-1.6 times and 1.8-3.4 times higher than the contents of the control soybeans, respectively. The total phenol contents of the Hayoung and Daebok soybeans were significantly higher than the contents of the control soybeans. Additionally, the total phenol and flavonoid contents were significantly higher in the tofu made from the LRS cultivars than in the tofu made from the control cultivar. The antioxidant activities of the Taekwang soybeans were higher than the antioxidant activities of the LRS-cultivar soybeans. However, the antioxidant activities of tofu made from the LRS cultivars were significantly higher than the antioxidant activities of tofu made from the control cultivar. The results suggested that the soybeans of the LRS cultivars were suitable for tofu products. The Hayoung cultivar may be the most suitable due to its higher crude protein and isoflavone contents and its significant antioxidant activity.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.5
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• pp.564-572
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• 2006

The application of Consomm prepared with different ingredients of ground beef and ground chicken ingredients to improve the taste preferences and reduce saving the food cost of Consomm was attempted by reviewing fundamental data and its examining the effect on the physicochemical characteristics of treatment. These treatments were prepared with the following different ratios (9:1, 7:3, 5:5, 3:7, 1:9 ; w/w) of ground beef to and ground chicken: 9:1, 7:3, 5:5, 3:7, and 1:9, w/w, respectively. Gelatin contents were increased significantly with by increasing the mixed ratio of ground chicken. The free sugars identified from Consomm were, glucose, fructose, and sucrose. Free sugar contents, increased significantly by with increasing the mixed ratio of ground beef. (Ed- what are the highlighted treatments? You need to explain in this abstract otherwise the reader doesn't know. For simplicity I suggest you don't use such nomenclaturehere in the abstract and simplify with merely the weight ratios. Confirm the changes that I've made) The highest and lowest free sugars werewas shown at A9:1 and 1:9 treatments, respectively whereas the lowest value was shown at I treatment. As many as 20 different kinds of free amino acids were detected infrom the Consomm and the amount of total amino acids waswere increased with by increasing the mixed ratio of ground chicken. The contents of arginine, glutamic acid and alanine contents were high in the free amino acids of Cconsomm prepared with different ingredients. The In the changes of mineral contents in the Consomm prepared with different ingredients, the mineral showed high contents increased according to in the following order of: K, Na, P, Mg, Ca, Fe, and Zn. From the The results of analysis results, in the Relatin contents, free sugars, free amino acids and mineral contents were all increased with by increasing the mixed ratio of ground chicken. The 7:3 treatment showed From above results, it was showed that B treatment prepared with a ratio of 1 ground beef to 3 ground chicken was the bestmost preferred in physicochemical qualities.

• Proceedings of the Korea Contents Association Conference
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• 2003.05a
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• pp.102-106
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• 2003

In this paper, we propose a novel model and authoring method of digital contents which improves the educational effects in the area of cyber educations through Web. Especially we offer a new model of contents authoring for engineering departs using JAVA technology and concept-based branch strategy, making unit-contents separated in accordance with their characteristics and then accessing them at arbitrary instant in the replaying time. In proportion to the proposed model and strategy, the resultant contents might show advanced adaptabilities and interactions for users and the educational effects are really improved. Combining and realizing the proposed conceptual branch method and JAVA applet library with the conventional page-branch or subject-blanch we expect to get a novel basic scenario of engineering cyber contents and the scenario might improve the authoring and educational effects of the contents by applying its good interactive properties and realistic operations.

• The Journal of Society for e-Business Studies
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• v.15 no.2
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• pp.205-217
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• 2010

IPTV Service was launched with great expectation, but it is having difficulty due to the low number of subscribers and contents. In addition, the study of IPTV is still in its infancy and most of previous studies are only focused how IPTV is adopted and spread. In this study, we defined that resistance is the users not tend to accept IPTV service, and analyzed factors affecting resistance which are Innovative characteristics, User characteristics, Service characteristics and proposed implications for IPTV service vitalization. The results that relative advantage, complexity, attitude of an existing product, contents, cost, innovativeness have significant effects on resistance to IPTV.

• Proceedings of the Korea Contents Association Conference
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• 2004.05a
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• pp.63-69
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• 2004

Information society, which requires knowledge-workers having creative and active problem-solving ability, needs development of on-line educational contents technique from existing teacher-oriented to learner-oriented education. Special quality of most on-line studying contents is real condition that is not satisfying on-line studying special quality that learner-oriented becomes center by lacking functions of lecture progress of teacher-oriented, contents manufacture and contents offer platform than learner-oriented. Wish to propose about way to compose existent contents offer platform and complementary situation about contents offer platform for on-line education of learner- oriented that is on-line studying special quality in this research.

• Proceedings of the Korea Contents Association Conference
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• 2014.11a
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• pp.473-474
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• 2014

본 논문에서는 자연 영상에 존재하는 영상의 곡면 특성을 효과적으로 이용하여 영상을 확대하는 기법을 제안하였다. 제안된 기법이 기존의 기법에 비하여 성능이 향상되었음을 실험을 통하여 확인하였다.

• Review of Korea Contents Association
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• v.12 no.3
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• pp.26-32
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• 2014

• Food Science and Preservation
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• v.11 no.2
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• pp.240-245
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• 2004

Chungju(Sambaekju) supplemented with dried persimmon and cordyceps sinensis was prepared and its characteristics were estimated during the brewing. Reducing sugar contents was decreased, ethanol contents was increased in the during fermentation, the final ethanol contents in the first, second and third mash were 5.8%, 11.4% and 16.5%, respectively. Total acidity and amino acidity were increased in the during fermentation. The major organic acid was latic acid, acetic acid, malic acid and succinic acid were a little, and citric acid and tartaric acid were not detected. L-proline(1151.7 mg%) was major in free amino acid. the contents of total and essential amino acid were 11.19% and 217.70 ppm, respectively.

• The Journal of the Korea Contents Association
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• v.2 no.1
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• pp.113-119
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• 2002

E-Biz. system must provide convenient and easy interface, efficient functions, and provides information and contents satisfying customers. To do this, many kinds of studies are being advanced actively about E-Biz. system using intelligent agent technology and efficient E-Biz. strategy. Also E-Biz. system score a lot of information and contents to get a efficient business activities and relationships between a company arid customers. To effectively adopt individual customer's preference and actively adapt change of business situation, we may consider individual user characteristics and emotion. This paper suggests E-Biz. system using intelligent agent technology based on user characteristics and emotion. This system can provide convenient user interface and improve customer royalty. In the results, it is found that proposed system is more efficient than existing systems about customer's preference.

• 한국연소학회:학술대회논문집
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• 2015.12a
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• pp.99-102
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• 2015

To operate coal fired power plant efficiently is considered unburned carbon as important factor. But, unburned carbon contents change does not have an impact on Boiler performance simultaneously. we evaluated that unburned carbon contents change had an little influence on unburned carbon loss change for performance side at a real power plant.