• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.27 no.2
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• pp.63-70
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• 2021

As the government strengthens its policy of separating and discharging packaging materials, consumers are increasingly dissatisfied. In order to increase consumer participation in separate discharge policy of packaging materials, it is necessary to increase the willingness to participate by reducing potential consumer problems such as removal of packaging labels. This study conducted a survey of 300 consumers aged 14 and over who recycle and discharge directly from their homes. Ninety-nine percent of consumers said PET bottles are released separately. However, only 65% of consumers removed labels (attachment labels, shrink labels) and other materials (caps, vinyl coatings, tapes, handles, bases, etc.) during separate discharge process. Nearly 52% of consumers cited 'difficulty of separation' as the main reason for not removing labels and other materials. One-way ANOVA analysis showed that 'strong adhesion', 'removal initiation problem' and 'material strength' had high mean regardless of age, which are major factors impedes label removal. Using shrink labels with perforated lines rather than adhesive labels would be more beneficial to encouraging participation in separate discharge. However, if the shrink labels do not have perforated lines or are difficult to remove, adhesive labels are often easier to remove than shrink labels because of the strong cohesiveness of shrink labels. As a result, how easy it is for consumers to remove the label is more important than technological differences. In order to increase consumer participation in packaging material and label separations, improvements in structural design are needed along with the selection of materials that are easy to separate. This study is meaningful in examining consumer perceptions, deriving problems and suggesting directions for policy improvement.

• Korean Journal of Breeding Science
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• v.41 no.2
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• pp.130-136
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• 2009

"Hanbaek", a white winter wheat (Triticum aestivum L.) cultivar was developed by the National Institute of Crop Science, RDA. It was derived from the cross "Shan7859/Keumkang"//"Guamuehill" during 1996. "Hanbaek" was evaluated as "Iksan314" in Advanced Yield Trial Test in 2005. It was tested in the regional yield trial between 2006 and 2008. "Hanbaek" is an awned, semi-dwarf and hard winter wheat, similar to "Keumkang" (check cultivar). The heading and maturing date of "Hanbaek" were similar to that of "Keumkang". Culm and spike length of "Hanbaek" were 89 cm and 9.0 cm, which longer culm length and spike length than "Keumkang" (80 cm and 7.9 cm, respectively). "Hanbaek" had lower test weight (797 g) and higher 1,000-grain weight (47.7 g) than "Keumkang" (813 g and 44.9 g, respectively). "Hanbaek" showed resistance to winter hardiness and susceptible to pre-harvest sprouting, which lower withering rate on the high ridge (4.4%) and higher rate of pre-harvest sprouting (47.9%) than "Keumkang" (21.9% and 30.4%, respectively). "Hanbaek" had similar flour yield (74.4%) to "Keumkang" (74.1%) and higher ash content (0.45%) than "Keumkang" (0.42%). "Hanbaek" showed lower lightness (89.13) and similar redness and yellowness (-0.87 and 10.93) in flour color than "Keumkang" (90.02, -1.23 and 9.28, respectively). It showed similar protein content (12.8%) SDS-sedimentation volume (63.0 ml) and gluten content (10.8%) to those of "Keumkang" (11.9%, 62.3 ml and 10.2%, respectively). It showed lower water absorption (59.6%) and mixing time (3.8 min) in mixograph and higher fermentation volume (1,350 ml) than those of "Keumkang" (60.6%, 4.7 min and 1,290 ml, respectively). Amylose content and pasting properties of "Hanbaek " were similar to those of "Keumkang". "Hanbaek" showed same compositions in high molecular weight glutenin subunits (HMW-GS, 2*, 13+16, 2+12), granule bound starch synthase (Wx-A1a, Wx-B1a, and Wx-D1a) and puroindolines (Pina-D1a/Pinb-D1b) compared to "Keumkang". "Hanbaek" showed lower hardness (4.22N) and similar springiness and cohesiveness of cooked noodles (0.94 and 0.63) to those of "Keumkang" (4.65N, 0.93 and 0.64, respectively). Average yield of "Hanbaek" in the regional adaptation yield trial was 5.98 MT/ha in upland and 5.05 MT/ha in paddy field, which was 8% and 6% higher than those of "Keumkang" (5.55 MT/ha and 4.77 MT/ha, respectively). "Hanbaek" would be suitable for the area above the daily minimum temperature of $-10^{\circ}C$ in January in Korean peninsula.

• Journal of Mushroom
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• v.17 no.3
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• pp.113-118
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• 2019

Oyster mushrooms are an economically important crop, accounting for 35% of the total mushroom production in Korea. In this study, we developed a new cultivar of Pleurotus ostreatus, known as 'Baekseon,' which is characterized by a white pileus with a white stipe. It was bred by mating monokaryons isolated from white mutant oyster mushrooms that were naturally generated from 'Gonji-7ho' and 'Wonhyeong-1ho' at the Mushroom Research Institute, GARES, Korea in 2018. The optimum temperature for mycelial growth on potato dextrose agar medium was approximately $28-31^{\circ}C$, and the optimum temperatures for primordia formation and growth of fruit bodies on sawdust media were $22^{\circ}C$ and $20^{\circ}C$, respectively. The time required for the bottle-cultured mushrooms to complete spawn running, primordia formation, and growth of fruit bodies was 30 days, 4 days, and 4 days, respectively. The fruit bodies were bundle-shaped, the pilei were round type and white, and the stipes were white. The stipes were slender and longer than those of the control ('Miso'). In the productivity test, the yield per bottle was 185 g/1100 mL, which was 45% greater than that of the control ('Miso'). In the farm test, the yield per bottle for Farm A (Pyeongtaek) and Farm B (Yeoju) was 184 g/1100 mL and 178 g/850 mL, respectively. With regard to the physical properties of fruit bodies, the springiness, cohesiveness, gumminess, and brittleness of stipe tissue were 80%, 57%, 720 g, and 57 kg, respectively. These values were lower than those of the control ('Miso'). To test the shelf life, the fruit bodies were wrapped with antifogging film and stored at $4^{\circ}C$ for 28 days and then at room temperature for 4 days; such conditions were sufficient for maintaining edibility.

• Journal of Applied Biological Chemistry
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• v.64 no.4
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• pp.413-419
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• 2021

In this study, we investigated the physical properties, color values of mixtures with starch from potato in preparing a cartridge for 3D printing using golden threadfin bream (Nemipterus virgatus) surimi as raw material. The results show that the hardness and gumminess of the surimi mixture added potato starch increased but cohesiveness decreased compared to the negative control. This means that the starch makes surimi stronger texture than the negative control. After 7 days of cold storage at 4 ℃, for unheated surimi, firmness is increased but adhesiveness is decreased. And among physical properties of surimi stored after heating, hardness and gumminess were decreased compared to before storage. Lastly, after storage for 7 days, the hardness and gumminess of fried surimi decreased compared to fried surimi before storage. As a result of sensory evaluation, texture, elasticity scent of surimi stored after heating were decreased but overall favorability was similar. Compared to the after storage, result of sensory evaluation of fried surimi, result of the before storage showed no significant differences. From these results, it is suggested that potato starch, which increases overall physical strength and have little effect on preference, can be used as an additive for golden threadfin bream surimi.

• The Journal of the Convergence on Culture Technology
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• v.8 no.4
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• pp.253-261
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• 2022

The purpose of this study is to investigate the relationship between transformative leadership, team cohesion, and team performance of Chinese university taekwondo leaders. Specifically, it is to investigate the effect of transformative leadership on team cohesion and team performance and to verify the mediating effect of team cohesion in the relationship between transformative leadership and team performance. In order to achieve the research purpose, a total of 350 people were sampled after setting taekwondo leaders at Chinese universities as a population. The measurement tool used in this study was a questionnaire consisting of 5 items on demographic characteristics, a total of 19 questions on transformational leadership, 10 questions on team cohesion, and 4 questions on team performance. The validity of the questionnaire was verified through exploratory factor analysis, and the reliability was verified through reliability analysis. The reliability Cronbach's α of the questionnaire was found to be α=0.755-0.799 for transformative leadership, α=0.848, and α=0.740 for team performance. As the data processing method, exploratory factor analysis and reliability analysis, one-way analysis (one-way ANOVA), and multiple regression analysis were used using SPSS WIN. The conclusions derived through the above research methods and procedures are as follows. First, the transformative leadership of Taekwondo leaders at Chinese universities influenced team cohesion. Second, the transformative leadership of Taekwondo leaders at Chinese universities influenced team performance. Third, the team cohesiveness of Taekwondo leaders at Chinese universities influenced team performance. Fourth, the transformative leadership of Taekwondo leaders at Chinese universities not only directly affects team performance, but also indirectly affects team cohesion. Therefore, it is believed that Chinese Taekwondo players will help improve their performance by affecting team cohesion and team performance for the best games through the leader's variable leadership.

• Journal of Life Science
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• v.33 no.5
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• pp.391-396
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• 2023

Milk is an emulsion, improving texture of surimi mixture and able to suppress off flavors and abnormal tastes. Therefore, this study aimed to identify the effective properties of milk in the preparation of a surimi mixture for 3D printing. The sensory and physical properties of surimi mixtures containing 0%, 20 wt%, and 40 wt% milk were evaluated, where the unheated surimi mixture with added milk demonstrated increased firmness and adhesiveness compared to the negative control group. In addition, the hardness, adhesiveness, gumminess, and chewiness of the mixture containing 40% milk were highest, but springiness, cohesiveness, and resilience were lowest. In the sensory evaluation, as the amount of milk increased, a fishy smell, abnormal taste and texture improved, hardness and preference increased as well. From these results, it was confirmed that a surimi mixture can be prepared with milk to improve its physical and sensory properties for 3D printing when compared to the negative control mixture. In particular, it was revealed that the physical properties and preference of the surimi mixture are best when prepared with 40% milk.

• Journal of agriculture & life science
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• v.50 no.4
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• pp.91-98
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• 2016

This aim of the present study was to evaluate the effects of phosphate on the quality properties of the surimi-like materials. Surimi-like materials as a control was prepared with beef heart by three times of washing treatment. Three types of surimi-like materials were manufactured by different conditions(T1: 2% salt, T2: 1.95% salt+0.05% phosphate, T3: 1.90% salt+0.10% phosphate). The moisture content was significantly lower in T1 than the control, and T3 sample had the highest crude protein content(P<0.05). The cooking loss was significantly lower in T2 than the control, and T2 sample had the highest water-holding capacity(P<0.05). The lightness and whiteness values were significantly lower in the treatment samples compared to the control sample; whereas redness values was higher than the control(P<0.05). Beef heart surimi-like materials added with salt and phosphate had higher in texture properties in the control, and T3 sample had the highest hardness, cohesiveness, gumminess and chewiness values(P<0.05). Therefore, the addition of phosphate could increase the protein content and gel properties as well as water-holding capacity of surimi-like materials from beef heart.

• Journal of the Korean Society of Food Culture
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• v.21 no.6
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• pp.653-660
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• 2006

Some quality characteristics of tofu prepared with cuttlefish ink were investigated to study the effects of various of coagulants. Each concentration of coagulant was determined as 0.2% of GDL, 0.3# of $MgCl_2$, 1%^ of $CaCl_2$, 1.5% of $CaSO_4$ and 0.6% D-gluconic acid calcium by pre-experiment. Also, the optimum concentration of added cuttlefish ink was chosen as 3%(diluted in twenty times). The yield of inky tofu prepared with GDL as coagulant was the highest. According to prepared with $MgCl_2$ was the highest. The result of microstructure was examined by SEM, the particles of inky tofu coagulated with GDL and D-gluconic acid calcium were small and uniformity. In overall acceptability of sensory properties, inky tofu coagulated with GDL was the highest in score. In the color of inky tofu, L value and a value were the highest coagulated with GDL, but that coagulated with $CaCl_2$ had the highest b value. In the texture properties of inky tofu, hardness, gumminess and brittleness were the highest coagulated with D-gluconic acid calcium. A positive correlation was observed between the pH of tofu whey and acidity. Sensory properties of roasted nutty flavor, hardness, cohesiveness and springiness were positively correlated with the acceptability.

• The Journal of Korean Philosophical History
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• no.28
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• pp.87-116
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• 2010

In elementary, environmental education have been doing in various subjects. The features of environmental instruction would be reflected on contents of environmental education and characteristics of each subjects. These contents of environmental education might be contained normative contents, and it is moral subject that treats these normative contents systematically. Then environmental instruction of moral subject in elemental school should be approach and inquire teaching contents related to environment education. In elementary school curriculum of moral subject, teaching contents related to environment are 'preciousness of life' and 'right views of Nature and protection of the environment'. By these contents, moral instruction can approach to life of animal and plants centered on the reason to take them preciously and relation between nature and humans centered on the moral consideration. It is a difference that approaches to the environmental education not by factual understanding but by normative understanding in moral instruction. It must be focused on ethical inquiry for normative approach and reserving identity of moral subject. Necessary conditions for ethical inquiry to the environmental instruction are moral status of things besides humans. For the ethical inquiry to the moral status of nature environments, teachers could be set the logic of instruction based on the developments of environmental ethics. Formal cohesiveness of environmental instruction could be developed in sequence of ethical inquiry on moral status to the life of animal, life of plants, and whole system of nature. For this, teacher could reflect on their instruction focused on some explanations. That is, it is explanation to the animal life based on the individual-extended human oriented ethics for human, plants life based on the individual-non human oriented ethics, whole natural system based on the holistic-non human oriented ethics. When teachers reflect these explanation, they can compose their instruction as 'finding something in common with humans and animals', 'reflection on the attitude to the commons', 'thinking about reasons on the different attitudes to the commons', 'the things that disappear as plants die', 'thinking on values about non organism'. These plan of instruction could be critically reconstruct by other teachers. But environmental consciousness by ethical inquiry should be hold on instruction to the environment reflected on identity of moral subject.

• Korean Journal of Culture and Social Issue
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• v.18 no.1
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• pp.127-152
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• 2012

The research investigates the attitudes toward children among mothers young children and maternal grandmothers, focusing specifically on the ideal number of children, gender preference, old age security and positive and negative values of children. A total of 442 respondents, consisting of 221 young mothers (average age of 35) and 221 maternal grandmothers (average age of 63) completed a questionnaire developed by Kim, Park and Kwon (2005). The reliability of the scales ranged from Cronbach α of .78 to .91. The results are as follows. First, as for the ideal number of children, young mothers reported that they would prefer two children, while grandmothers reported that they would prefer four children. As for the ideal number of male child, young mothers reported that they would prefer that they would prefer one son, while grandmothers reported two sons. Second, as for the gender of the child, young mothers did not show a gender preference, while grandmothers stated that at least one child should be a son, especially if it is the only child. Third, grandmothers had higher expectation of old age security in their male child than young mothers but two groups did not show any difference for the female child. Fourth, as for positive values of children, young mothers were more likely to emphasize personal aspects (i.e., psychological pleasure and happiness) and family cohesiveness, while grandmothers were more likely to emphasize social aspects (i.e., continuing the family line and old age security. As for negative values of children, young mothers were more likely to emphasize personal aspects (i.e., parental role and responsibility), while grandmothers were more likely to emphasize social aspects (i.e., family conflict and relationship). Fifth, as for factors that influenced the number of children that they decided to have, young mothers were more likely to report negative values of children (i.e., financial constraints), while grandmothers were more likely to emphasize positive values of children (i.e., continuing the family line).