• The Journal of the Korea Contents Association
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• v.11 no.5
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• pp.481-488
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• 2011

Generally speaking, a document is a mutual promise between two parties and functions as a legally-binding trust for a transaction. A document should be produced on a mutual agreement basis, and its credibility shall be attained if the transparency of a document production is ensured. Therefore, sequence analysis of the procedures in a document production is very important for appraisal of a document. The purpose of this research is to distinguish sequence association between the erased carbon ingredients of a pencil and the ingredients left in a ball-point pen and thus suggest a method that determines whether mutual agreement was applied or not in signing an insurance policy. This method analyzes if the carbon ingredients of a pencil are left in the bottom section of a ball-point pen through infrared photography. If the carbon ingredients of a pencil are left in the bottom section of a pen, the pen shall absorb infrared rays and mark a dense concentration. This method applies a relatively simple infrared photography system and therefore shall be beneficial to a personal appraisal store.

• The Journal of Fisheries Business Administration
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• v.42 no.2
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• pp.69-83
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• 2011

This paper estimates demand functions of oyster as Kimchi's ingredients of capital area, other areas excluding a capital area, and a whole area in Korea to forecast its demand quantities in 2011~2015. To estimate oyster demand function, this paper uses pooled data produced from Korean housewives over 30 years old in 2009 and 2010. Also, this paper adopts several econometrics methods such as Ordinary Least Squares and Feasible Generalized Least Squares. First of all, to choose appropriate variables of oyster demand functions by area, this paper carries out model's specification with joint significance test. Secondly, to remedy heteroscedasticity with pooled data, this paper attempts residual plotting between estimated squared residuals and estimated dependent variable and then, if it happens, undertakes White test to care the problem. Thirdly, to test multicollinearity between variables with pooled data, this paper checks correlations between variables by area. In this analysis, oyster demand functions of a capital area and a whole area need price of the oyster, price of the cabbage for Gimjang, and income as independent variables. The function on other areas excluding a capital area only needs price of the oyster and income as ones. In addition, the oyster demand function of a whole area needed White test to care a heteroscedasticity problem and demand functions of the other two regions did not have the problem. Thus, first model was estimated by FGLS and second two models were carried out by OLS. The results suggest that oyster demand quantities per a household as Kimchi's ingredients are going to slightly increase in a capital area and a whole area, but slightly decrease in other areas excluding a capital area in 2011~2015. Also, the results show that oyster demand quantities as kimchi's ingredients for total household targeting housewives over 30 years old are going to slightly increase in three areas in 2011~2015.

• Journal of Convergence for Information Technology
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• v.11 no.11
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• pp.288-295
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• 2021

This study was conducted to investigate the effect of end paper adsorbed with mask pack active ingredients on hair during permanent wave treatment. Permanent wave was performed with purchasing mask packs containing green tangerine, collagen, and Houttuynia cordate active ingredients among commercially available mask packs and adsorbing them to the end paper. As experimental methods, hair thickness, hair moisturizing power, tensile strength, hair epidermis observation using SEM, and hair constituent element analysis using EDS were performed. As a result of the experiment, it was confirmed that the experimental group treated with Houttuynia cordate active ingredient on the end paper had a hair protection effect as a result of hair thickness, tensile strength, hair epidermis observation, and hair component analysis. In addition, it was confirmed that the experimental group treated with green tangerine active ingredient on the end paper contained a relatively large amount of moisture in the hair moisturizing power test result. It is hoped that the development and research of various materials and tools will proceed so that basic cosmetic products containing active ingredients can be developed and used as hair cosmetics, and applied during chemical treatment in the industrial field.

• Korean Journal of Agricultural Science
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• v.50 no.3
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• pp.539-549
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• 2023

Domestic processed food exports might increase due to the free trade agreement (FTA) and spread of the Korean Wave, Hallyu. However, the share of the domestic raw materials in the domestic processed food industry is very low at 31.4%, which limits the spillover effect on domestic agriculture. Therefore, we selected frozen dumplings as a representative processed food whose exports are growing rapidly and conducted a multiple regression analysis to examine the effects of Hallyu and FTA variables on the frozen dumpling exports. We tried to link them to an increase in agricultural income through the expansion of demand for the domestic raw materials. This study analyzed tariff indicator as the FTA variable, cosmetics export value indicator as the Hallyu Wave variable, and other variables expected to change the trade environment such as gross domestic product (GDP) and the relative exchange rate by country as the key explanatory variables that affect changes in the trade environment. The analysis showed that the core hypothesis, the Hallyu variable and the FTA variable, have a positive impact on frozen dumpling exports. Frozen dumpling exports are expected to increase as the FTAs and the spread of Hallyu are expected to continue for the foreseeable future. Therefore, we should seek ways to increase the proportion of domestically produced ingredients in the frozen dumplings to spread the economic impact to domestic agriculture. We reviewed previous studies and determined, the price-related factors play a major role in the use of imported ingredients, and that price stability and competitiveness are essential to increase the share of the domestically produced ingredients. Based on these conclusions, we reviewed the current status of food industry-related policies and determined measures needed to expand the use of domestically produced ingredients.

• Journal of Food Hygiene and Safety
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• v.5 no.3
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• pp.99-110
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• 1990

Time and temperature, microbiological quality of sauteed beef or pork were assessed in five general hospital foodservice operations. The microbiological quality of basic ingredients was poor and strict temperature control of refrigeration was required during delivery, and storage after receiving. In pre-preparation and cooking phases, improper handling practices of employees such as reusage of wiping cloth, indiscreet use of cutting board, and food handling with contaminated hands were noticed. During cooking phase, internal temperature of sauteed beef or pork reached a temperature of $74^{\circ}C$ or higher and the microbiological quality was good in general except hospital A. In all but hospital B, cooked foods were held at too high temperature in humid kitchen environment where could have permitted considerable bacterial multiplication. The sanitary conditions of container, equipments, and supplies were poor and should be improved promptly. The critical control points identified were: Hospital A: basic ingredients, pre-preparation, cooking, and preservice holding; Hospical B: bll8ic ingredients, and pre-preparation; Hospital C: basic ingredients, pre-preparation, pre service holding, and service; Hospital D: basic ingredients, pre-preparation, preservice holding, and service; and Hospital E: basic ingredients, pre-preparation, pre service holding, and service.

• Culinary science and hospitality research
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• v.12 no.3 s.30
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• pp.151-163
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• 2006

The sauce is very important to western dishes and also to value and relish of dishes because taste, appearance and the degree of water content are determined by sauce. Also, the taste derived from major sauce like a demi-glace and the basic sauce that affects cooking quality are highly recognized, but preference analyses of source and researches on each ingredients have not been performed up to now. Until today, sauces act as lubricants which add relish to dishes and aid digestion, so the importance of source is more emphasized to raise the taste, appearance, water content and specially healthy function of main ingredients. In this research, some problems of sauce itself and possibilities of improvement was grasped and then some remedies were suggested through the preference, variety and quantity analyses of demi-glace sauce practically used in hotels and restaurants around Gwang-Ju City and South Jeolla(Chon-Nam) Province. Finally, the volume of demi-glace sauce with various ingredients was suggested for various kinds of application. Through the actual proof analysis, preference of each sauce made from various kinds of ingredients was investigated. The result shows that the sauce made from beef bone is highly preferred, followed by pork bone and lamb bone. The least preferred is chicken bone.

• Journal of Society of Preventive Korean Medicine
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• v.20 no.1
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• pp.111-124
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• 2016

Objectives : Treatment method using drugs has already been used in Korean medicine for a long time. Moreover, database has been developed and utilized for more efficient management of the treatments that use drugs. Most of such database related to knowledge on drugs is composed of origin, efficacy, temperament, ingredients and examples of application of the standardized drugs. Communication with knowledge information in other specialized areas is also accomplished by using the efficacies and ingredients with the drugs. In this study, we aimed to make data structure of the terminologies that represent the manufacturing process of herbs. However, in spite of the fact that the manufacturing process of the drugs imparts effect on their efficacies and ingredients, details of the manufacturing processes are quite limited to simple text sentences, thereby resulting in substantially lower level of utilization and difficulties in systematic researches on various factors included in the manufacturing processes in comparison to other knowledge on drugs. Methods : This Study extracted the factors necessary in the development of database by executing morphological analysis of the manufacturing process of herbs. Results : The factors are 'Order', 'Act', 'Raw material', 'Tools', 'Supporting materials', 'Intensity', 'Duration Time', 'Interval', 'Focus', 'Repetition Number', 'Untill'. We were able to tell the difference of the manufacturing process with a simple structured query language and the factors. Conclusions : Morphological analysis of medicinal herbs manufacturing Process contributes to standardization with information of the manufacturing process. And it helps to creates a quality management system through the Database.

• Journal of Microbiology and Biotechnology
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• v.26 no.6
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• pp.1057-1062
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• 2016

Kimchi is a traditional Korean fermented vegetable food, the production of which involves brining of Korean cabbage, blending with various other ingredients (red pepper powder, garlic, ginger, salt-pickled seafood, etc.), and fermentation. Recently, kimchi has also become popular in the Western world because of its unique taste and beneficial properties such as antioxidant and antimutagenic activities, which are derived from the various raw materials and secondary metabolites of the fermentative microorganisms used during production. Despite these useful activities, analysis of the microbial community present in kimchi has received relatively little attention. The objective of this study was to evaluate the bacterial community structure from the raw materials, additives, and final kimchi product using the culture-independent method. Specifically, polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) was used to analyze the 16S rRNA partial sequences of the microflora. One primer set for bacteria, 341F^GC-518R, reliably produced amplicons from kimchi and its raw materials, and these bands were clearly separated on a 35-65% denaturing gradient gel. Overall, 117 16S rRNA fragments were identified by PCR-DGGE analysis. Pediococcus pentosaceus, Leuconostoc citreum, Leuconostoc gelidum, and Leuconostoc mesenteroides were the dominant bacteria in kimchi. The other strains identified were Tetragenococcus, Pseudomonas, Weissella, and uncultured bacterium. Comprehensive analysis of these microorganisms could provide a more detailed understanding of the biologically active components of kimchi and help improve its quality. PCR-DGGE analysis can be successfully applied to a fermented food to detect unculturable or other species.

• Proceedings of the PSK Conference
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• 2003.10b
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• pp.199.3-199.3
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• 2003

Acanthopanacis Cortex (Acanthopanax sessiliflorum, Araliaceae, KP VIII), an important Korean medicinal herbal drug, has been widely used as tonic, anti-stress and immuno-enhancing drugs. To monitor the contents of active ingredients (acanthoside D[=eleutheroside E], eleutheroside B, isofraxidin, chlorogenic acid, and caffeic acid) in Acanthopanax sp., we developed the HPLC analysis method and validated. The simultaneous determination of five active ingredients was achieved in a C$\sub$18/ column with an acetonitrile water (containing 1 % phosphoric acid) (15 : 85) mobile phase. (omitted)

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.11
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• pp.1766-1773
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• 2014

The purpose of this research was to scrutinize dieticians' perspective of seafood ingredients prices in school food-service. Suppliers' contract status, seafood ingredient usage and satisfaction, expectations regarding prices of seafood ingredients, and willingness to pay when HACCP is taken into account were studied. Through random sampling, the survey was conducted on 231 dieticians in 11 different educational districts and 12 elementary, six middle, and three high schools. Ultimately, 142 survey responses were taken into account. Data analysis was performed using SPSS v15.0 by descriptive analysis, ${\chi}^2$-test, and t-test. For contracts regarding seafood ingredients, competitive contracts composed 79.7%. Exactly 42.1% responded that contracts were breached, and 60.1% testified that product returns were due to excessive glazing of ingredients. The satisfaction rate of 'hygiene & sanitation of product' was the highest, whereas 'price of product' was the lowest. For 'recontracting intention', 'informal purchasing' showed higher rates compared to 'competitive bidding'. Reflecting upon the six main price factors, 'designation and maintenance of HACCP', 'price of raw seafood ingredients', 'processing costs', 'margin', 'logistic costs', and 'cost of standardizing seafood ingredients', dieticians' perceived 'impact on the anticipated price' on total cost was lower than present counterparts. This implicates that 'impact on the present price' of the six price factors is too excessive, suggesting that many dieticians are unsatisfied with the current prices of seafood ingredients. Furthermore, 52.8% of dieticians stated that the maximum additional payment of HACCP seafood ingredients should be less than 5%. Consequently, this research serves as basic information for reasonable pricing of seafood ingredients and contributes to increased seafood usage by school food-services.