• Korean Journal of Ecology and Environment
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• v.48 no.1
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• pp.61-67
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• 2015

This study, which was conducted from Apr. 2013 to Jan. 2014, was carried out as part of a project of making a more detailed ecological zoning map with 1/5,000 scale. The necessity of electronic vegetation map with large scale has arisen in order to make the best use of basic research findings on resource monitoring of National Parks and to enhance efficiency in National Park management. In order to improve accuracy and speed of vegetation research process, the data base for vegetation research was categorized into five groups, namely broad-leaved forest, coniferous forest, mixed forest, rock vegetation and miscellaneous one. And then a vegetation map for vegetation research was created for the research on the site. What is in the database for vegetation research and the vegetation map reflecting findings from vegetation research showed similar distribution rate for broad-leaved forest with 71.965% and 71.184%, respectively. The distribution rate of coniferous forest (16.010%, 15.747%), mixed forest (10.619%, 12.085%), and rock vegetation (0.015%, 0.002%) did not have much difference. In a detailed vegetation map reflecting vegetation research findings, the broad-leaved mountain forest was the most widely distributed with 60.096% based on the physiognomy classification. It was followed by mountain coniferous forest (16.332%), mountain valley forest (15.887%), and plantation forest (3.558%) As for vegetation conservation classification evaluated in the national park, grade I and grade II areas took up 200.44 km2, 61.80% and 108.80 km2, 33.55% respectively. The combined area of these two amounts to 95.35%, making this area the first grade area in ecological nature status. This means that this area is highly worth preserving its vegetation. The high rate of grade I area such as climax forests, unique vegetation, and subalpine vegetation seems to be attributable to diverse innate characteristics of Odaesan National Park, high altitude, low level of artificial disturbance, the subalpine zone formed on the ridge of the mountain top, and their vegetation formation, which reflects climatic and geological characteristics, despite continuous disturbance by mountain climbing.

• Journal of the Korean Society of Marine Environment & Safety
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• v.21 no.6
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• pp.662-671
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• 2015

As the type of Hazardous and Noxious Substances(HNS) becomes various and the transport volume of HNS increases, HNS spill incidents occur frequently on land and the sea. In view of various damages to human lives and properties by HNS spills, it is necessary to educate and train professional personnel in preparation for and response to potential HNS spills. This study shows the current state of response systems and education courses against HNS spill incidents on land and the sea to compare those with each other between land and sea in Korea. Incident command system on land are basically similar to that at sea, but leading authority which is responsible for combating HNS spills at sea is changeable depending on the location of HNS spill, as it were, Korea Coast Guard(KCG) is responsible for urgent response to HNS spill at sea, while municipalities are responsible for the response to HNS drifted ashore. Education courses for HNS responders on land are established at National Fire Service Academy(NFSA), National Institute of Chemical Safety(NICS), etc., and are diverse. Education and training courses for HNS responder at sea are established at Korea Coast Guard Academy(KCGA) and Marine Environment Research & Training Institute(MERTI), and are comparatively simple. Education courses for dangerous cargo handlers who work in port where land is linked to the sea are established at Korea Maritime Dangerous Goods Inspection & Research Institute(KOMDI), Korea Port Training Institute(KPTI) and Korea Institute of Maritime and Fisheries Technology(KIMFT). Through the comparison of education courses for HNS responders between land and sea, some recommendations such as extension of education targets, division of an existing integrated HNS course into two courses composed of operational level and manager level with respective refresh course, on-line cyber course and joint inter-educational institute course in cooperation with other relevant institutes are proposed for the improvement in education courses of KCG and KOEM(Korea Marine Environment Management Corporation) to educate and train professionals for combating HNS spills at sea in Korea.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.22 no.7
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• pp.492-507
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• 2010

This article reviews the papers published in the Korean Journal of Air-Conditioning and Refrigeration Engineering during 2009. It is intended to understand the status of current research in the areas of heating, cooling, ventilation, sanitation, and indoor environments of buildings and plant facilities. Conclusions are as follows. (1) Research trends of thermal and fluid engineering have been surveyed as groups of general thermal and fluid flow, fluid machinery and piping, and new and renewable energy. Various topics were covered in the field of general thermal and fluid flow such as an expander, a capillary tube, the flow of micro-channel water blocks, the friction and anti-wear characteristics of nano oils with mixtures of refrigerant oils, etc. Research issues mainly focused on the design of micro-pumps and fans, the heat resistance reliability of axial smoke exhaust fans, and hood systems in the field of fluid machinery and piping. Studies on ground water sources were executed concerning two well type geothermal heat pumps and multi-heat pumps in the field of new and renewable energy. (2) Research works on heat transfer area have been reviewed in the categories of heat transfer characteristics and industrial heat exchangers. Researches on heat transfer characteristics included the heat transfer in thermoelectric cooling systems, refrigerants, evaporators, dryers, desiccant rotors. In the area of industrial heat exchangers, researches on high temperature ceramic heat exchangers, plate heat exchangers, frosting on fins of heat exchangers were performed. (3) In the field of refrigeration, papers were presented on alternative refrigerants, system improvements, and the utilization of various energy sources. Refrigeration systems with alternative refrigerants such as hydrocarbons, mixed refrigerants, and $CO_2$ were studied. Efforts to improve the performance of refrigeration systems were made applying various ideas of suction line heat exchangers, subcooling bypass lines and gas injection systems. Studies on heat pump systems using unutilized energy sources such as river water, underground water, and waste heat were also reported. (4) Research trend in the field of mechanical building facilities has been found to be mainly focused on field applications rather than performance improvements. In the area of cogeneration systems, papers on energy and economic analysis, LCC analysis and cost estimating were reported. Studies on ventilation and heat recovery systems introduced the effect on fire and smoke control, and energy reduction. Papers on district cooling and heating systems dealt with design capacity evaluation, application plan and field application. Also, the maintenance and management of building service equipments were presented for HVAC systems. (5) In the field of architectural environment, various studies were carried to improve indoor air quality and to analyze the heat load characteristics of buildings by energy simulation. These studies helped to understand the physics related to building load characteristics and to improve the quality of architectural environment where human beings reside in.

• Journal of Life Science
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• v.18 no.1
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• pp.63-68
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• 2008

This study was carried out to investigate the effect of the addition of pine needle juice and mugwort juice on the color, hardness, pH, VBN content, TBARS value and total plate count of beef jerky during storage at room temperature for 60 days. Beef jerky was prepared by three types such as beef jerky containing 50 ml water (control), beef jerky containing 50 ml pine needle juice (PBJ) and beef jerky containing 50 ml mugwort juice (MBJ). The L (lightness) value of the control and PBJ was not significantly changed during storage, but the $L^*$ value of MBJ tended to increase during storage (p<0.05). The $a^*$ (redness) value had the highest at the 60 day storage, and the $a^*$ value of PBJ and MBJ were higher than that of the control (p<0.05). The $b^*$ (yellowness) had the highest at the 60 day storage (p<0.05), and the $b^*$ value was not significantly different among samples. The addition of pine needle juice and mugwort juice had no effect on the changes of color of beef jerky. The hardness tended to increase during storage period, the hardness of the control was higher than those of PBJ and MBJ until storage for 30 days (p<0.05). The pH of samples tended to decrease during storage period (p<0.05). The VBN content of samples tended to increase during storage period, and the VBN content of the control was higher than those PBJ and MBJ on the storage of 60 days (p<0.05). The TBARS value of samples tended to decrease during storage period, and the TBARS value of MBJ had the lowest during storage period (p<0.05). The total plate count tended to decrease during storage period (p<0.05), and the total plate count of control, PBJ and MBJ were 4.93, 4.11 and 4.17 log CFU/g, respectively.

• Journal of Life Science
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• v.17 no.7 s.87
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• pp.964-969
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• 2007

This study was carried out to investigate the effects of addition of pork fat, olive oil and soybean oil on the quality and sensory of ground pork meat. The samples consisted of the ground pork meat containing 20% pork fat (GP-P), 20% olive oil (GP-O), and 20% soybean oil (GP-S). The chemical composition, surface color, fatty acid composition, water hold-ing capacity, pH, VBN content and TBARS value were determined for the ground pork meat as the quality characteristics, and the sensory score were also evaluated. The moisture, crude protein, crude fat and crude ash content were not different among the GP-P, GP-O and GP-S. The $L^{*}$(lighaess), $a^{*}$(redness) and $b^{*}$(yellowness) of /GP-P were higher than those of the GP-O and GP-S (p<0.05). Palmitic acid was the most abundant among saturated fatty acids, and palmitic acid content of GP-P (24.384%)was higher than that of the GP-O (15.611%) and GP-5 (14.423%). In case of unsaturated fatty acids, oleic acid of GP-P (43.773%) and GP-O (65.040%) were the highest, linoleic. acid for GP-5 (40.762) was the highest. The water holding capacity of GP-P was higher than that of the GP-0 and GP-5, the pH of GP-S was higher than that of the GP-P and GP-O, and the VBN content and TBARS value of GP-P was higher than that of the GP-O and GP-5 (p<0.05). The raw color of GP-0 and GP-S were higher than that of the GP-P (p<0.05), however the raw aroma was not different among the samples. In case of roasted ground pork meat, the aroma was not different among the samples, the taste, texture and palatability or GP-S were the highest among the samples, and the juiciness of GP-O and GP-S were higher than that of the GP-P(p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.2
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• pp.174-179
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• 2007

This study was carried out to investigate the effect of Gastrodiae elata Blume fractions on systolic blood pressure and serum lipid profiles in spontaneously hypertensive rats (SHR/NCrj) fed high fat diet. Twenty-four males SHR weighing approximately 160 g were randomly divided into four groups; A (low molecule, GR-1), B (polysaccharide, GR-2), C (protein, GR-3) fractions of G. elata Blume, respectively, and D (high fat diet as control). After orally tube feeding the fractions of G. elata Blume, there were no differences in final body weights among the treatment groups. Diet intake was somewhat high in the control group (D), but there were no significant differences in feed efficiency ratios. In terms of serum lipid profiles, total-cholesterol level was statistically higher in the control group (D) than in G. elata Blume fraction groups (p<0.05). Triglyceride levels of low molecule (A) and polysaccharide (B) groups were lower by 16% and 11%, respectively than that of the control group (D). HDL-cholesterol level was remarkably higher (p<0.05), whereas LDL-cholesterol level was significantly lower (by 25%) in the group B as compared to the control group (D). Atherogenic index (AI) of G. elata Blume fraction groups were significantly lower than in the control group (p<0.05). Reference blood pressure (RBP) showed an average of $180\sim190mmHg$ at 8 weeks old after 3 weeks on feeding high fat diet. Compared with RBP, final blood pressure of treatment groups (35 days after feeding the fractions of G. elata Blume gractions) were decreased by 1.7% (A), 5.5% (B) and 3.6% (C), respectively, but the control group (D) contrarily showed an increase of 2.6%. Especially, final systolic blood pressure of the polysaccharide group (B) was lower by 22 mmHg than that of the control group (D). From these findings, it can be suggested that polysaccharide fraction may improve blood serum lipids and should be considered as effective in lowering of blood pressure.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.7
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• pp.896-901
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• 2007

This study was carried out to investigate the effect of the addition of olive and soybean oil on the color, water holding capacity, cooking loss, increase rate of thickness, decrease rate of diameter, pH, VBN content and TBARS value of ground pork loin during cold storage for 15 days. Ground pork loin were prepared by three types such as ground pork loin containing 20% pork fat (GP-P), ground pork loin containing 20% olive oil (GP-O) and ground pork loin containing 20% soybean oil (GP-S). The $L^{\ast}$ (lightness) and $b^{\ast}$ (yellowness) value of GP-P, GP-O and GP-S were not significantly different during storage, and the $L^{\ast}$, $a^{\ast}$ and $b^{\ast}$ value of GP-P were higher than those of GP-O and GP-S (p<0.05). The water holding capacity tended to increase along with storage period, the water holding capacity of GP-P was higher than that of GP-O and GP-S. Also, the cooking loss of GP-P was lower than that of GP-O and GP-S (p<0.05). The increase rate of thickeness by cooking increased along with storage period, but the decrease rate of diameter was tend to decreased with increase in storage period (p<0.05). The pH of all ground pork loins decreased until storage at 5 days, but increased at 15 days (p<0.05). The VBN content of all ground pork loins increased along with storage period, and the VBN content of GP-P was higher than that of GP-O and GP-S (p<0.05). The TBARS value of all ground pork loins increased along with storage period; also, the VBN content of GP-P was the highest among all ground pork loins and GP-O was the lowest among all ground pork loins (p<0.05).

• Journal of Korean Society of Forest Science
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• v.85 no.2
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• pp.158-171
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• 1996

In Korea, 80,616 ha in 139 places have been designated as recreation forests by the end of 1994. Among these places, 64,547 ha in 76 places were designated in the national forest, 9,937 ha in 25 places were designated in the public forest, and 6,132 ha in 38 places were designated in private forest. Designs of 10 places and plans of 6 places in 14 places of recreation forest in Chonbuk province were compared and analyzed. The results are as follows: 1. Sixty four types of convenient facilities, 15 types of athletic facilities, 13 types of sanitation facilities, 22 types of education facilities were designed in 10 places of the recreation forest. 2. The material cost was the highest in construction costs in Waryong recreation forest. However, the labor cost was the highest one in construction costs in 5 places of recreation forest ; Dokyu-san, Hoimoon-san, Saesim, Seongsu, and Sokgeum-san And the total construction cost was much higher in private recreation forest than in both of national and public recreation forest. 3. Hoimoon-san was the only recreation forest which makes profit among 14 recreation forests in Chonbuk province. The uses of this recreation forest are increasing, and seasonal uses significantly fluctuate. 4. There are several problems for the public in enjoying these recreation forest places. The access to these places by public transportations is inconvenient. The time required for construction of many places are too long after they are designated as recreation forest, and the management of the established recreation forest is poor. 5. To improve the method of facility design in recreation forest, easy access to nature should be promoted such as recreation forest places and understanding of public concerning nature are needed. Recreation forest places themselves need to offer good facilities, and convenient access. And to make frequent use of recreation forest places, a system of information and excellent service to the public are strongly recommended.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.834-839
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• 2007

This study was designed to determine the optimal ratio of dropwort powder in castella by adding the powder at levels of 0, 3, 6, 9, and 12% respectively. The properties of the castella were analyzed by specific gravity, specific volume, color determinations, texture properties and sensory evaluation. The Specific gravity increased with increasing amount of dropwort powder. However, the specific volume decreased with increasing dropwort powder. For the color values, as more dropwort powder was added, the L-value decreased. The castella with 9% dropwort powder had a higher hardness, gumminess, and chewiness. A sensory panel perceived that the external and internal color of the castella become darker with the dropwort powder substitution and the grain size decreased with increasing amount dropwort powder, while sweet taste showed no significant difference. The order of overall preference was DP 9>DP 6>DP 12>CON>DP 3. Therefore, the substitution of 9% of wheat flour with dropwort powder was recommended in the production of castella.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.1-17
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• 2013

This research was to examine the effects of downsizing kitchen employees in a hotel on their job efficiency and to verify differences in the individuals' behavior characteristics according to DISC behavior types in this causal relationship. Through SPSS 17.0 program, factor analysis, reliability analysis, correlation analysis, and multiple regression analysis were conducted on 200 samples secured for an empirical research. Two factors for the downsizing items and two factors for the items related to job attitude were extracted. Hypothesis 1 was that the downsizing within a hotel has significant negative (-) effects on job attitude. As a result of the verification, it was found that downsizing had significantly negative effects on the job attitude of cooking employees as factors for organizational commitment in employment circumstances (${\beta}$=-.256), and employment anxiety (${\beta}$=-.258), and as factors for job satisfaction in employment circumstances (${\beta}$=-.319), and employment anxiety (${\beta}$=-.174). Hypothesis 2 was that the downsizing according to DISC behavior types has significant negative (-) effects on job attitude. As a result of the verification, it was found that in the organizational commitment factors, the dominance type (D) was more influenced by employment anxiety (${\beta}$=-.435) than by any other types, and the conscientiousness type (C) was not influenced by organizational commitment. In the job satisfaction factors, the steadiness type (S) was more influenced by the changes in employment circumstances (${\beta}$=-.414) than by other types, and the dominance type (D) was not influenced. Based on the results of this research, it can be said that hotel's downsizing strategies influence job attitude such as organizational commitment and job satisfaction of cooking employees, and that there are differences in the influences according to the individuals' behavior types of kitchen employees.