• Korean journal of food and cookery science
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• v.32 no.6
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• pp.686-695
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• 2016

Purpose: This study aimed to investigate the quality characteristics of traditional and commercial soybean pastes (Doenjang) for development of traditional soybean pastes. Methods: Proximate compositions, amino acid nitrogen contents, pH, acidity, salt contents, chromaticity, viable bacteria and inorganic substance contents of nineteen traditional and three commercial Doenjang were investigated. Results: Analysis of proximate compositions indicated a significant difference between samples. In moisture content, D10 did not meet the standard of food codex. The contents of moisture, fat, protein and ash were slightly higher in traditional than commercial Doenjang. However, the carbohydrate content was 2-fold higher in commercial than traditional, and thus, the calories were also higher. The amino nitrogen content was lower in commercial than traditional Doenjang. pH, acidity and salt contents of Doenjang were pH 4.67-6.15, 1.53-3.29%, and 9.01-18.78%, respectively. pH and acidity showed no significant differences between traditional and commercial Doenjang, however, salt contents were significantly higher in traditional than commercial Doenjang. In case of chromaticity, the averages of L, a, b values were higher in traditional Doenjang. In microbiological analysis, total bacteria counts were higher in traditional than commercial Doenjang. The number of Bacillus cereus in D12 and D19 exceeded the standard of food codex. Staphylococcus aureust was undetected in all samples. The number of fungi varied widely between samples, with no detection in five traditional and all commercial Doenjang. Results of inorganic substance analysis indicated that contents of inorganic substances in Doenjang were in order of Na, K, Mg and Ca. Overall, Na content was higher in traditional Doenjang. Contents of inorganic substances showed wide variations in traditional Doenjang. Conclusion: For the development of traditional Doenjang, quality standardization and ensuring safety are considered necessary.

• Korean journal of food and cookery science
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• v.33 no.2
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• pp.137-147
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• 2017

Purpose: This study investigated the quality characteristics of traditional and commercial red pepper pastes (Gochujang) for development of traditional red pepper pastes. Methods: Proximate compositions, amino acid nitrogen contents, salt contents, color, viable bacteria, and inorganic substance contents of 19 traditional and three commercial Gochujang were investigated. Results: Analysis of proximate compositions showed huge differences between the samples. For moisture content, six kinds of traditional Gochujang did not meet the standard of the food codex. Contents of moisture, fat, and protein were significantly higher in traditional than commercial Gochujang. However, carbohydrate content was higher in commercial than traditional Gochujang, and thus calories were also higher. The amino nitrogen contents of the three kinds of traditional Gochujang did not meet the standard of the food codex. Salt contents and color were not significantly different between traditional and commercial Gochujang. In the microbiological analysis, total bacteria counts were higher in traditional than commercial Gochujang. The number of B. cereus did not exceed the standard of the food codex in all samples. S. aureus and fungi were not detected in any samples. In the inorganic substance analysis, inorganic substances contents in Gochujang were in the order of Na, K, Mg, and Ca. Overall, Na, K, Mg, and Ca were more abundant in traditional than commercial Gochujang. However, due to wide variations in inorganic substance contents of traditional Gochujang, there were no significant differences between traditional and commercial Gochujang. Conclusion: For the development of traditional Gochujang, quality standardization is considered necessary.

• Journal of Ecology and Environment
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• v.32 no.4
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• pp.295-304
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• 2009

To understand the properties of soil in Dokdo, we collected soil samples from 12 locations on Seodo and 23 locations on Dongdo, in Dokdo of Gyeongsangbuk-do Province in 2007-2008 and analyzed the soil's physical and chemical characteristics. Sand comprises the largest component (49.37%) of Dokdo soil, followed by silt (40.70%) and clay (9.93%). The soil structure consists mostly of sand loam, followed by loam and silt loam. The pH level of soils from Dokdo varied dramatically among sampling sites and seasons, ranging from 3.36 to 8.02. The total ion content of Dokdo soil also varies greatly among survey places and periods, but in general the total ion content was high in summer when vegetation develops, and low in spring. The exchangeable cation contents of the soil showed low levels in samples where the soil pH was low, including habitats dominated by Agropyron tsukushiense var. transiens and Echinochloa crus-galli, whereas the exchangeable cation contents were high where the organic contents were high, as in habitats dominated by Liriope platyphylla and Artemisia japonica subsp. littoricola. Soil N contents varied greatly among survey sites and higher N contents were found in soil inhabited by Chenopodiaceous plants than in habitats inhabited by other plants. The substantial differences in phosphorus contents among sites were related to excrement of black-tailed gulls. To understand the basic physical and chemical features of the soil on Dokdo, it will be necessary to conduct seasonal and long-term research on soil pH, ion contents, organic contents, N and P, as well as obtaining precise data from samples collected at different depths.

• Journal of Digital Convergence
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• v.15 no.4
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• pp.405-411
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• 2017

The purpose of this study is to identify the visual characteristics of image expression elements of contents based on hologram and to find ways to utilize hologram effectively. Therefore, I intend to analyze the characteristics and cases of hologram, and investigate efficient representation methods of hologram contents. As a research method, I considered the theoretical background of the hologram through the literature investigation and the precedent study related to the hologram technology, and derived the results from the case study analysis. The characteristics of expression of hologram contents are fusion of virtual and physical elements, interaction, visual extension of reality space. It becomes possible to produce scenes that were difficult to visualize, thereby enhancing the interest and immersion of the audience.

• Journal of The Korean Association For Science Education
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• v.4 no.2
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• pp.64-73
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• 1984

This study aimed at identifying the characteristics of current science curriculum in several countries in terms of its format, aims and objectives, contents and guidelines and discussed about therm. The curricula were collected from 9 countries- The United States of America(5 states), Canada(4 Provinces), England, West Germany, France, Australia, Newzealand, Japan and the republic of China. Each country had her own characteristics of science curriculum, but there also common characteristics among several countries. First, the format of science curricula in eastern countries were very different from those of western countries. The western countries had the curriculum format which included characteristics and needs of science education, philosophy and background, aims and objectives, contents, characteristics of learners, teaching and learning strategy, teaching materials, guide of experiments, evaluation methods, and other concrete informations while eastern countries had the curriculum format which included only objectives, contents and guidelines. I think that the format of science curriculum in western countries is more recommendable than that of eastern countries. Second, the aims and objectives of science curricula in eastern countries focused on scientific knowledges and concepts, while those of countries emphasized scientific methods and attitudes. Third, the contents of science curricula were very similar regardless of eastern countries or western countries. In other words, all the countries in this study emphasized life science and earth science at lower grade level and physical science at upper grade level. Especially the observation and concrete learning activities were suggested at lower grade level and logical reasoning was emphasized at upper grade level. I think that the integrated (topic-centered) science curriculum is more recommendable than our current non-integrated science curriculum in lower grade levels. Finally, the guidelines of science curriculum in eastern countries did not suggest specific information about teaching contents, experimental methods, teaching-learning activities, evaluation methods, teaching and learning meterals, while those of western countries provided more specific information which teachers could utilize very effectively.

• Proceedings of the Korea Contents Association Conference
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• 2014.06a
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• pp.345-346
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• 2014

• Proceedings of the Korea Contents Association Conference
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• 2014.06a
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• pp.333-334
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• 2014

• The Journal of the Korea Contents Association
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• v.20 no.1
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• pp.73-98
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• 2020

This study aims to redefine Vlog, ASMR, and Muk-bang contents as 'Need Fulfillment Video Contents,' which are emerging as major genres among the video contents. And this study explores the relationships between consumers' motives, viewing satisfaction, and consumers' characteristics such as demographic characteristics, big five personality traits, and individualism-collectivism tendencies in terms of uses and gratifications theory. Statistical analysis techniques such as factor analysis and hierarchical regression analysis were used to analyze 441 samples. As a result, age, income level, and collectivism were found to influence consumers' choice of Need Fulfillment Video Content genre. It was also found that the motivation of using Need Fulfillment Video Contents consisted of five factors: self-assessment and improvement, sensory stimulation and relaxation, entertainment, escapism and passing time, and following trends. Also, each usage motive influenced the viewing satisfaction in various ways. Based on the results of the analyses, the study concludes with discussion of the academic significance and practical implications for Need Fulfillment Video Contents industry development.

• The Journal of the Korea Contents Association
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• v.15 no.4
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• pp.363-372
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• 2015

This study was to explore the relationships between convention mobile applications, and convention participants' satisfaction and loyalty. Recently mobile applications by using smart-phone have been utilized to provide relevant information and contents, Similarly, convention industry utilize mobile application to provide convention program, speakers, and other information and contents, However, only few research has been conducted to investigate convention mobile application characteristics and benefits. This study provides the results of convention mobile application characteristics and its impacts on participants' satisfaction and loyalty. Among convention mobile application characteristics, conveniency and information are important factors to enhance convention participants' satisfaction and loyalty. More discussion and implication is provided in the conclusion section.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.511-516
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• 2008

In this study, composite flour and dough were prepared with concentrated sweet pumpkin powder(CSPP) at varying concentrations of 3, 6, 9, 12, and 15%. The samples and a control were then compared with regards to quality characteristics, including moisture, protein, and ash contents, farinogram characteristics, amylogram characteristics, and falling number of flour and extensogram characteristics of dough, in an effort to determine the optimal ratio of CSPP in the formulation. As the CSPP content increased, the moisture and protein contents of the flour increased, whereas the ash contents decreased. With regard to the farinogram characteristics of flour, water absorption, development time, and stability decreased with increasing CSPP content, while weakness increased. The control group evidenced a significantly higher beginning temperature of gelatinization as compared to the CSPP samples. The temperature of maximum viscosity, maximum viscosity, and falling number of flour decreased with increasing CSPP content. With regard to the extensogram characteristics of dough, extensibility decreased with increasing testing time and CSPP content, whereas resistance, maximum resistance, and R/E ratio increased. In conclusion, these results show that $6{\sim}9%$ CSPP may prove very useful as a substitute for wheat flour in the production of hardroll bread, and may provide good nutritional and functional properties.