• Science of Emotion and Sensibility
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• v.18 no.1
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• pp.79-94
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• 2015

The purpose of this study is to analyze the emotion and sensibility of fashion words in terms of words types, such as loanword and Korean words, Hangul in fashion product label and fashion manufacturing industry. We surveyed 200 persons in their 20s using the questionnaire on the stimulus of product tag label and fashion words with 15 adjectives. Based on daily usage of foreign words in fashion market, we selected 1 item label in 3 forms: 1) Hangul label written in loan words 2) Label written in English and 3) Label written in Hangul and 3 fashion words in 2 forms 1) loanword and 2) Hangul. And the label types and fashion words were analyzed and investigated in terms of consumer's sensibility, preferences and estimated product price. The results are following: consumers preferred loanword label than Hangul label, and they preferred loanword in English than that in Korean. They evaluated loanword more positively, such as refinement, gorgeous and elegant, etc. and estimated the product price of loanword label as higher. But in the sensibility of 'familiar' and 'stability', Hangul label was not significantly different to loanword written in Hangul. That is, label written in English is the highest in all the evaluation, and loanword label written in Hangul is next, and Hangul label showed the lowest result. Consumers showed the evaluation differently between loanwords and Hangul according to their degree in fashion involvement. Consumers of high fashion involvement evaluated the sensibilities of 'refinement', 'elegant', and 'gorgeous' of loanwords as higher, whereas they had tendency to evaluate the sensibilities of 'familiar' and 'stability' of Hangul as higher or similar.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.2
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• pp.201-207
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• 2014

This study was conducted to evaluate the quality characteristics of sulgidduck with addition of 0, 1, 3, 5 and 7% turmeric powder. The moisture content of sulgidduck ranged from 33.71% to 37.75. The addition of turmeric powder to sulgidduck tended to decrease the pH value, whereas it did not change $brix^{\circ}$ values of the samples. For Hunter color values, addition of turmeric powder to sulgidduck tended to decrease lightness (L) and increase redness (a) and yellowness (b). For textural characteristics, addition of turmeric powder decreased hardness, whereas adhesiveness and springiness of the samples were unaffected. The addition of turmeric powder to sulgidduk tended to increase gumminess. The addition of turmeric powder to sulgidduk tended to decrease chewiness. In the sensory evaluation, addition of 3% turmeric powder resulted in the best score in terms of taste and overall preference. Therefore, these results suggest that addition of 3% turmeric powder could be applied for making turmeric powder sulgidduk.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.8
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• pp.1219-1225
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• 2015

This study was carried out to compare quality characteristics and physiological activities of Korean traditional wines fermented by addition of puffed sorghum powder. Using a two-step brewing process for fermented wines, pH, acidity, ethanol, color, tannin, ${\alpha}-glucosidase$ activities, antioxidant, and reducing sugar levels as well as sensory evaluation were measured during fermentation at 2-day intervals until day 8. The pH levels of fermented wines ranged from 4.07 to 5.53, and acidity ranged from 0.13 to 0.86. On the last day of fermentation, alcohol contents of control, raw sorghum, steamed sorghum, and 25, 50%, and 100% puffed sorghum were 16.8%, 11.7%, 13.4%, 16.5%, 15.2%, and 16.4%, respectively. The reducing sugar and ${\alpha}-glucosidase$ activities of puffed sorghum fermented wines were relatively higher than those of the control group, whereas those of steamed sorghum were lowest. As puffed sorghum powder content increased, antioxidant activity significantly increased. In the results of the sensory evaluation, overall preference of 50% puffed sorghum fermented wines was highest among the samples. The results of this study show that physiological activity and quality characteristics of fermented wines containing puffed sorghum powder contribute to value added improvement of sorghum processing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.12
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• pp.1675-1679
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• 2011

To improve the quality and palatability of Kochujang, the physicochemical properties, antioxidant capacity, and sensory evaluation of Kochujang were assessed when red ginseng and wild herbal extract were added during fermentation. This study investigated the antioxidant capacities of general Kochujang (GK) and Kochujang prepared with red ginseng and fermented wild herbal extract (RGK) by employing various in vitro antioxidant assays such as DPPH and FRAP assays. Inhibition of lioxygenase (LOX) activity was also investigated. RGK exhibited significant antioxidant effects compared to control in DPPH, FRAP, and LOX assays. The LOX inhibitory activity of RGK ($68.68{\pm}3.37%$) at 100 ${\mu}g$/mL was markedly higher than those of GK ($31.21{\pm}2.64%$) and NDGA (positive control, $30.54{\pm}1.36%$). All concentrations of RGK showed significantly higher FRAP activities than that of GK. The addition of red ginseng and fermented wild herbal extract exhibited better sensory characteristics in terms of color, flavor, taste and overall preference. We concluded that RGK improves not only functional properties but also sensory properties as well.

• Journal of Applied Biological Chemistry
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• v.55 no.3
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• pp.185-189
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• 2012

This study was conducted to investigate the effect of different steam condition and dehydration condition on physicochemical characteristics of Olbyeossal made from Waxy rice. All samples were steamed at $95-100^{\circ}C$ for 60 min or at $121^{\circ}C$ for 20 min and then were dehydrated using hot air 45, 60, $80^{\circ}C$ and sun-dried to achieve moisture contents 13-15%. Initial pasting temperature of Olbyeossal was the lower than that of nontreatment sample by parboiling. The combination in steaming $95-100^{\circ}C$ and hot drying at $45-60^{\circ}C$ was showed appropriate pasting properties compared with other condition. The hardness of Olbyeossal was significantly affected by steaming and dehydration condition. The hardness of Olbyeossal showed the higher value for steaming at $121^{\circ}C$ than $95-100^{\circ}C$. The water binding capacity (WBC) and swelling power (SP) were higher steaming at $121^{\circ}C$ than $95-100^{\circ}C$. No significant differences on WBC and SP of Olbyeossal by dehydration condition were observed. As the sensory evaluation results, the combination in steaming at $121^{\circ}C$ and hot-air drying at 45 or $80^{\circ}C$ led to increase preference for appearance, color, taste and overall acceptability. These results indicate that steaming and dehydration condition were affecting factor on physicochemical characteristics of Olbyeossal.

• Journal of The Korean Association For Science Education
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• v.40 no.3
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• pp.307-320
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• 2020

This study explores how the positioning of two pre-service science teachers (PSTs) is reflected in their different epistemic understandings of inquiry-based lessons. We collected the PSTs' products during their design and enactment of an inquiry-based lesson and recorded their practices in the enacted lesson. Interviews were recorded and transcribed for analysis. The results indicate that one PST, Dohyung was positioned as a subject of evaluation throughout the course and the other, Jinwoo, was positioned as a preservice teacher and a subject of evaluation. Their positions were reflected in their epistemic understandings of inquiry-based lessons, which were developed when designing these lessons. During lesson design, both PSTs showed a shared understanding; they explained inquiry-based lessons as students setting and evaluating hypotheses under teachers' guidance. However, as they faced unexpected situations during lesson enactment, they developed different epistemic understandings. To receive a good grade, Dohyung showed a strong preference for anticipating situations that could occur in class and planning responses to them. He understood inquiry-based lessons as ones in which students conduct experiments to produce results expected by the teacher. On the other hand, Jinwoo emphasized the reasoning process based on students' prior knowledge and explained inquiry-based lessons as ones in which students construct new knowledge through a scientific reasoning process based on their knowledge. The findings of this study will contribute to developing strategies to support PSTs' development of their epistemic understandings of knowledge construction in inquiry-based lessons.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.248-258
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• 2015

Jungkwa is traditional food in Korea and difficult to prepare. This study proposes to use a rice cooker to simplify the process of preparing ginseng jungkwa. The following is the summary of the study. This study examined low calorie sweeteners (xylitol, oligosaccharide, stevioside, erythritol) instead of sugar for ginseng jungkwa to satisfy customers' health needs. After adding sugar, xylitol, oligosaccharide, stevioside, and erythritol to ginseng jungkwa, moisture and sugar content were measured. Based on the results, the ginseng jungkwa made with xylitol had a low moisture content, but it had the highest sugar content. The ginseng jungkwa with xylitol had average sweetness equal to that of sugar. In addition, L-values were highest with stevioside whereas the b-values and a-values were highest with sugar. Hardness and springiness were highest in the ginseng jungkwa added with sugar while adhesiveness was highest in the ginseng jungkwa added with oligosaccharide. In a sensory evaluation, the appearance, flavor, taste, texture, and overall preference were highest for the oligosaccharide added ginseng jungkwa. In the end, the best low calorie sweetener for rice cooker prepared ginseng jungkwa proved to be oligosaccharide.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.51-64
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• 2016

The purpose of this study was to examine the qualities of muffins with 0, 3, 6, 9, and 12% amaranth leaf powder. The specific gravity of muffins prepared by adding amaranth leaf powder was higher than that of the control group. The pH of batter and muffins were decreased with the addition of amaranth leaf powder. The height, weight, volume, and specific loaf volume of muffins were decreased, while the baking loss rate of muffins was increased by the addition of amaranth leaf powder. The moisture content of the samples with amaranth leaf powder was lower than that of the control group. DPPH radical scavenging activity of the control group was 16.23%, whereas the samples with amaranth leaf powder ranged from 23.06~33.63%. In crumb color, the L and a value were decreased, although b value was increased significantly by the addition of amaranth leaves powder. The hardness, springiness, cohesiveness, chewiness, and brittleness of the textural properties of muffins were significantly decreased by the addition of amaranth leaf powder. Sensory evaluation scores in terms of after swallowing, appearance, odor, taste, texture, and overall preference of groups with 3% and 6% of amaranth leaf powder did not show any significant difference when compared to the control group. Based on the above results, using less than 6% of the amaranth leaf powder appears proper to make muffins.

• Journal of the Korean Institute of Landscape Architecture
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• v.15 no.2
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• pp.57-66
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• 1987

본 연구는 경관선호에 관한 평가방법을 서술적으로 구명하면서 기존의 경관선호에 관한 평가방법이 자연적 요소를 많이 포함한 경관의 평가출 정착히 하는데 따르는 문제점을 제시하고 경관의 우연적 국면에 따라 경관선호의 우연성(Contingency in Landscape Preference)을 개관하면서 경관평가의 우연성(Contingency in Landscape Evaluation)에 의한 우연적 경관평가방법(Contingent Approach in Landscape Evaluation)의 가능성을 시사했다. 최근까지의 경관평가방법을 크게 분류하면 총체적(Universal) 접근방법, 개성적(Idiosyncratic) 접근방법, 조화적(Contrastic) 접근방법 등으로 나눌 수 있다. 그런데 경관성에서의 우연성을 강조함 으로써, 앞의 세방법만을 가지고서는 경관의 실체 파악이 어렵기 때문에 새로운 방법이 강구되어야 한다. 이의 한 대안으로 경관선호에 대한 평가를 우연적 접근방법으로 해결함으로써 평가영역과 평가요소를 확장시킬 수 있다. 따라서 수학적 매트릭스가 가능하다는 시사를 본 연구에서 구시하면서 새로운 평가방법으로 우연적 경관평가방법을 제시했다. 우연적 경관평가방법은 우연적 경관성에 의한 심미성을 고려하여 종합적으로 분석할 수 있으나 우연적 영역을 의도적으로 설정하지 않는 한 현실적으로 재정적 흑은 시간적 제약성을 지니고 있다. 그러나, 경관선호의 정도에 관한 평가보다는 경관의 본질을 구성하는 모든 요소를 고려한 평가가 경관선호평가에 대한 종합성을 반영할 수 있다. 경관평가의 모호성에도 불구하고 경관의 본질은 우연성에 의존한다고 본다면 우연적 경관평가방법은 크게 무리가 없다. 결국 경관은 생명성을 지니고 있기 때문에 현상으로만 볼 것이 아니라 동시적이면서 산재적 이며 상황적 다양성으로 간주해야 하며 고러란 관점을 강조한 것이 우연적 경관선호 및 경관평가에 대한 접근이라 할 수 있다.도 나타났다. 직업간의 유의성은 학생과 타 직업간에 나타났다. 직업간의 유의성은 학생과 타 직업간에 현격하게 나타났으나, 개인차를 나타내는 속성적 변수는 상호보완적인 변수기능을 수행하고 있기 때문에 다양한 행동의 설명력있는 이유로 볼 수 없다.때로는 민담에서도 풍수가 주제가 되는 경우가 있고, 일반적으로는 역사적 사실이나 인물을 통하여 취락민이지녀온 자연요소에 대한 인식관 또는 그러한 생활에서 나타나는 윤리관 등이 암암리에 표현되기도 한다. 민담을 통하여 우리는 주민들 의식 속에 남아있는 취락의 중요한 요소나 장소들을 찾아볼수 있고 더불어 이들을 중심으로 이루어 졌을지도 모를 생활모습들을 생각해볼 수 있다. 이러한 것들은 $\ulcorner$순응$\lrcorner$의 다른 일면 또는 때에 따라서는 극히 의도적인 $\ulcorner$표현$\lrcorner$적인 한 면모 - 그 대표적인 경우로 정원을 구성하는데 개재된 인간의 의미는 무언가를 표현 또는 표출하고자 함에 있다는 점 -라 볼수도 있을, 예로써 성리학적 사고관념으로써 집과 정사 그리고 주변 경관을 자신의 내적본직 또는 윤리적 영역으로 삼아 묘사.표현.구체화 시켜가기도 한다. 최소한 동족부락의 한두 예들에서 그러한 $\ulcorner$표현$\lrcorner$적 의도에 의한 경관구성의 일면을 확인할수 있지만 엄밀히 생각하여 보면 이러한 예의 경우도 최락의 총체적인 외형은 마찬가지로 $\ulcorner$순응$\lrcorner$의 범위를 벗어나지 않는다. 그렇기 때문에도 $\ulcorner$순응$\lrcorner$과 $\ulcorner$표현$\lrcorner$의 성격과 형태를 외형상으로 더욱이 공간상에서는 뚜렷하게

• Food Science and Preservation
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• v.12 no.3
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• pp.241-246
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• 2005

This study showed the optimum conditions for producing rice extrudate added with the sea tangle powder, and presented the effects of moisture content, barrel temperature and the amount of sea tangle powder. From the results, the more the amount of sea tangle powder was added, the less the water absorption ratio was showed, while the more the texture became smooth, the more the expansion ratio increased. From the sensory evaluation, the best preference was obtained when the moisture content was $18\%$, and the barrel temperature was at $100^{\circ}C$. Between control and $10\%$ sea tangle, there was no significant difference in all observed parameters. But if more than $20\%$ sea tangle was added, low sensory evaluation scores were obtained due to the peculiar smell from sea tangle. From these results, addition of sea tangle below $10\%$(w/w) did not affect the quality of products.