• Fashion & Textile Research Journal
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• v.22 no.3
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• pp.310-322
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• 2020

This study investigated the classification and characteristics of augmented reality (AR) content of fashion brands. The AR contents of fashion brands were classified according to user participation space and content delivery method. Based on these types, eight case studies were conducted, along with a discussion of AR characteristics in terms of presence, interactivity, and immersion. The results showed that AR content could be divided into four types: offline visit-external information type, offline visit-internal experience type, online utilization-external information type, and online utilization-internal experience type. It was also found that there were differences in characteristics for each type of AR content. First, the offline visit-external information type requires various new content that can provide entertainment immersion to users. Second, the offline visit-internal experience type requires a powerful inducement for users to visit a specific space providing AR content and to participate in augmented environments. Third, the online utilization-external information type needs a series of AR content that can consistently incite users' curiosity about brands and products. Fourth, the online utilization-internal experience type needs effective content to improve users' shopping experience with the virtual fitting of fashion accessories, such as eyewear, hats, jewelry, and watches. Accordingly, fashion companies should create contents that can provide appropriate presence, interactivity, and immersion by AR type.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.1
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• pp.138-143
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• 2008

A study was conducted to evaluate nutritional value for twenty-one pork muscles. Ten market-weight crossbred pigs (five gilts and five barrows) were used for evaluating proximate chemical composition, cholesterol, total iron, calorie and fatty acid contents. As preliminary analysis revealed no noticeable sex effect, pooled data from both sexes were used for the final analysis. M. rectus femoris had the highest moisture content, while m. latissimus dorsi was lowest in moisture content (p<0.05). Protein content was highest for m. longissimus dorsi and lowest for m. supraspinatus (p<0.05). The tensor fasciae and latissimus dorsi muscles contained the highest intramuscular fat (p<0.05), while rectus femoris, adductor and vastus lateralis were lowest in intramuscular fat content. When simple correlations between chemical values were computed for the pooled dataset from all muscles, intramuscular fat had significant (p<0.05) negative linear relationships with moisture (r = -0.85) and protein (r = -0.51) contents. Calorie levels were not significantly affected by fat content, while rectus femoris and latissimus dorsi muscles showed lowest and highest calorie contents, respectively (p<0.05). Polyunsaturated fatty acid content was highest (p<0.05) for both m. adductor and m. rectus femoris, while it was lowest for m. longissimus dorsi. Collectively, the current study identified a large amount of variation in nutritional characteristics between pork muscles, and the data can be used for the development of muscle-specific strategies to improve eating quality of meats and meat products.

• Journal of Internet Computing and Services
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• v.21 no.4
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• pp.87-95
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• 2020

The Science and Technology Information Service provided by the Korea Institute of Science and Technology Information (KISTI) is a service designed to allow users to easily and conveniently search and view content that is built similar to the general information service. NDSL is KISTI's core science, technology and information service, providing about 138 million content and having about 93 million page views in a year of 2019. In this paper, various insights were derived through the analysis of how science and technology information such as academic papers, reports and patents provided by NDSL is searched and utilized through web services (https://www.ndsl.kr) and search query words. In addition to general statistics such as the status of content construction, utilization status and utilization methods by type of content, monthly/weekly/time-of-day content usage, content view rate per one-time search by content type, the comparison of the use status of academic papers by year, the relationship between the utilization of domestic academic papers and the KCI index we analyzed the usability of each content type, such as academic papers and patents. We analyzed query words such as the language form of query words, the number of words of query words, and the relationship between query words and timeliness by content type. Based on the results of these analyses, we would like to propose ways to improve the service. We suggest that NDSL improvements include ways to dynamically reflect the results of content utilization behavior in the search results rankings, to extend query and to establish profile information through non-login user identification for targeted services.

• The Korean Journal of Food And Nutrition
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• v.32 no.4
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• pp.364-370
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• 2019

This study was conducted to select cultivars and determine the harvest period suited for the availability of biological activities in unripen apple. To analyze effective the components in the apple (Malus domestica), three cultivars, 'Summerking', 'Hongro', 'Fuji' were harvested from 40~50 days after full bloom to harvest time. Soluble solid content increased gradually by ripening but titratable acidity decreased with ripening regardless of the cultivars. The total phenol content significantly reduced with ripening from May 30 to July 30 (p<0.05). Substantially, the total phenol content of 'Hongro' in May 30 was four times higher than that of 'Summerking' in the same period and ten times higher than that of 'Hongro' in August 30. The total flavonoid content reduced with ripening regardless of cultivars (p<0.05) and that of 'Hongro' in May 30 was significantly highest (p<0.05). The ascorbic acid content was the highest in 'Hongro' in May 30 (p<0.05). The contents of tannin and ursolic acid significantly reduced with ripening from May 30 to July 30 (p<0.05), while no significant difference was observed between Hogro and Fuji after July 30. Therefore, 'Hongro' harvested in May 30 was considered to be best in the utilization of the effective components of immature apple.

• Environmental Engineering Research
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• v.18 no.4
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• pp.259-265
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• 2013

This study was conducted June 2011 at Gamo Lagoon, after tsunami of March 2011, to estimate food sources and utilization. The results show that the tsunami affected the sediment properties by changing the physical environmental alterations. The fatty acids of the gut content of Nuttallia olivacea mostly comprised the same organic matter found in the sediment. Fatty acids in the tissues showed mainly diatoms, bacteria, and dinoflagellates. That is, most of the food sources (i.e., diatoms, bacteria, dinoflagellates, macroalgae, and terrestrial organic matter) probably pass through the digestive system unharmed; however, terrestrial organic matter, which is refractory to biochemical degradation, indicated a different assimilation trend between the gut content and the tissue. This result suggests that input of labile organic matter from the sediment may control selective metabolism in N. olivacea. From these results, although the physical environment of sediment characteristics by tsunami changed, the food utilization of N. olivacea suggested a better assimilation of selected components from the gut content, irrespective of physical alteration.

• International Journal of Knowledge Content Development & Technology
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• v.12 no.4
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• pp.7-23
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• 2022

Media utilization in colleges of education in Nigeria is compulsory to train pre-service teachers. Psychological variables (emotional intelligence, and self-efficacy) and media improvisation were investigated on media resources utilization among lecturers in colleges of education in the South-West, Nigeria. The descriptive design was adopted and multi-staged procedure was used to select 812 (493 males; 319 females). Emotional intelligence (r = 0.79), media improvisation (r = 0.71), self-efficacy (r = 0.85 and media resources utilization r = 0.96) scales were used for data collection. The data were analyzed using descriptive statistics and Pearson product moment at 0.05 level of significance. The level of emotional intelligence, self-efficacy and media improvisation were high. Significant relationship existed among: emotional intelligence (r = 0.42), Media improvisation (r = 0.46) and Teaching self-efficacy (r = 0.31) to media resources utilization. It recommended that lecturers' emotional intelligence, self-efficacy and media improvisation are to be promoted in colleges of education.

• Korean Journal of Agricultural Science
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• v.42 no.4
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• pp.369-374
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• 2015

This study was conducted to compare the glucose, lactate, and nucleotide degradation products content of cooked beef steaks from Korean Hanwoo (quality grade: 1) and Australian cattle (Bos indicus, grain-fed for 100 d) by internal temperature. The loins (M. longissimus dorsi) and top rounds (M. semimembranosus) from two cattle breeds were cut into about 2 cm thickness and then cooked in a $180^{\circ}C$ electronic oven until internal temperature attained to 50, 70, or $90^{\circ}C$. Regardless of internal temperature, glucose content was higher (P<0.05) in cooked loin and top round steaks from Hanwoo compared to those from Australian cattle. Lactate content was shown to be lower (P<0.05) in cooked steaks from Hanwoo than in those from Australian cattle. Lower (P<0.05) hypoxanthine and higher (P<0.05) guanosine 5'-monophosphate, inosine 5'-monophosphate, inosine contents were observed in cooked steaks from Hanwoo. Furthermore, glucose content tended to be decreased by internal temperature but nucleotide degradation products content was not changed by internal temperature. Therefore, these findings suggest that cooked Hanwoo beef steaks had higher flavor precursors related to sweet and umami tastes than cooked Australian beef steaks

• Food Science of Animal Resources
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• v.44 no.4
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• pp.832-848
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• 2024

This study was carried out to assess the quality properties, components associated with taste and aroma of beef as a function of breed. For this purpose, steers from four Korean native cattle breeds: Hanwoo (n=10), Chikso (n=10), black Hanwoo (n=12, BHW) and Jeju black cattle (n=12, JBC) were used. The steers all were raised under identical conditions and finished at a similar age of around 30-months old. Following 24 h of slaughter, all longissimus lumborum muscles were collected and used for analysis of meat quality, fatty acids, and flavor-related components (metabolic compounds, free amino acids, and aroma volatiles). The Hanwoo presented a significantly higher intramuscular fat content (IMF, 22.85%) than the BHW (11.78%), Chikso (9.25%), and JBC (9.14%; p<0.05). The meat of Hanwoo breed showed lighter and redder color, and lower shear force value (p<0.05). The JBC presented a "healthier" fatty acid profiles as it had a higher total unsaturated fatty acids content (p<0.05). With regard to flavorrelated components, Hanwoo also had higher total contents of free amino acids and metabolites associated with umami and sweet tastes, and fat-derived volatile compounds (aldehydes, alcohols, and ketones) associated with fatty aroma. It may be concluded that there was a considerable difference in the meat quality properties among breeds. The variations of IMF content and flavor-related components may be the main factors contributing to the typical flavors of beef among the four Korean native cattle breeds.

• Journal of Practical Engineering Education
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• v.14 no.3
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• pp.479-489
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• 2022

In order to understand how to increase the use of virtual training content at K University's online lifelong education institute, this study examined the use experience, content recognition, field practice replacement, and requirements, focusing on the examples of operating institutions. To this end, 12 institutions that operated virtual training contents distributed by the K University Online Lifelong Education Center in 2020 were selected for in-depth interviews and qualitative analysis was conducted on the interviews of 11 institutions. As a result of the analysis, first, the experience of using the contents of the virtual training operating institution was aimed at changing the educational environment, supplementing theoretical learning, and improving the sense of practice. Second, according to a survey on the recognition of virtual training content, if the importance and utilization of the content are high, it can be replaced by on-site practice in non-face-to-face classes, such as experiences of facilities and equipment, attracting interest and attention. Third, in many cases, the perception of replacement for field practice is not unreasonable to use as a pre-training material for field practice, but it is difficult to replace field practice. Fourth, content quality improvements can be summarized as content quality improvement, content access and manipulation improvement, dedicated device development, training for instructors, and curriculum systematization. Fifth, institutional requirements include improving the quality of virtual training content itself, equipment support, curriculum systemization and characterization, systematic curriculum and detailed content sharing, detailed guidance on using virtual training content, introducing how to use content, and recruiting instructors. This study is meaningful in that it sought ways to improve the utilization of virtual training content based on the perception of virtual training content operating institutions.

• International Journal of Knowledge Content Development & Technology
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• v.10 no.3
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• pp.21-31
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• 2020

The study examined information retrieval tools as predictors for information resources utilization, four research questions, and four hypotheses were made to guide the study. A descriptive survey was adopted for the study. Random sampling technique was used to select sample of 393 from a population of 557 academic staff registered in the University of Port Harcourt library. The questionnaire was adopted as a data collection instrument titled Information retrieval as predictors for information resources utilization (IRPIRUQ). Data were analyzed using both simple and multiple regression while analysis of variance (ANOVA) associate with regression was used for testing the hypotheses at 0.05 alpha level. The study revealed that information resources are under utilized as the OPAC and Online Databases are not easily accessed. Further findings showed that the academic staff made use of internet search engines more often than the OPAC and online databases. It was recommended among others that a new library software be installed in place of KOHA for wider connectivity and adequate distribution of software that will aid usage of the online databases and OPAC.