• Journal of the Korean Society of Food Culture
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• v.4 no.3
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• pp.265-269
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• 1989

Korean traditional fermented foods have been diversely developed to enhance taste and flavor while preserving them on a long term basis. For those furthur utilization and development, more efforts to commercialize these products focusing to the consumer's needs should be proceded. In that sence, the fermented foods might be classified into the bioproduct (biofood) and the sterilized. The former defines the non-sterilized such as Kimchi, Jeotkal (fermented fishes), and Jang (fermented soybean products) so as to include various kinds of microorganisms, enzymes and the unknown bioproducts, while the latter defines the sterilized such as soysauce and vinegars proper to the commercialization. In this paper, present R & D status has been reviewed laying stress on Kimchi, Jeotkal and Jang and the mixed fermentation system by the microflora was suggested as a Korean style model for the future R & D direction in these fields.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.14 no.1
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• pp.16-37
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• 1988

A new quaternary ammonium compound, hydrolyzed ginseng-sapoin quaternary (HGSQ), from hydrolyzed Korean ginseng-saponin and 2, 3-epoxypropyltrimethyl ammonium chloride has been developed as a conditioning agent for hair care products. This structure has the hydrophilic group from the introduced cationic and the hydrophobic group from the aglycone of ginseng saponin. Its properties: surface tension, conductivity, critical micelle concentration, eye irritation, sorption onto hair, force reduction (%) for 20% extension and moisture retention effect comparing with the commercial standards. Also half-head tests of HGSQ-containing shampoo were carried out to compare the conditioning effects in shampoos.

• Journal of the Korea Convergence Society
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• v.6 no.5
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• pp.99-106
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• 2015

The purpose of this research is to bring supportive ways to reinforce the market competitiveness of fusion industry based on the rapidly arising fusion industries considering system improvement and fusion R&D support. The research has proceeded in the order of setup for competitiveness reinforcing way of fusion industry and deduction for competitiveness reinforcing way based on directivity. It classified the fusion industry into introduction, diffusion and development by time, and suggested expert fusion R&D, open type fusion R&D, customized fusion R&D, system improvement of market entrance and supportive way for public purchase as the supportive way. It's purpose is to lead the entrance into the new fusion market, stabilize to settle into the market and create high value products by resolving difficulties for the market entrance of the new fusion products & service, reinforcing the fusion capability and securing the competitive advantage.

• Korean Journal of Environmental Agriculture
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• v.39 no.2
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• pp.83-88
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• 2020

BACKGROUND: This study was carried out to investigate residual characteristics of diethofencarb during ginseng cultivation and processing, and to establish the maximum residue limits (MRL) of ginseng and its processed products. METHODS AND RESULTS: Supervised field trials were conducted from three fields located at Seosan, Goesan and Jeongeup in Korea. Diethofencarb 25% WP was diluted by 500 times and sprayed 4 times onto the ginseng with 10 days interval. The samples were collected at 80 days after final application. The residual amounts of diethofencarb ranged from 0.074 to 0.460 mg/kg in fresh ginseng, from 0.292 to 0.720 mg/kg in dried ginseng, and from 0.208 to 0.557 mg/kg in red ginseng. These data exceeded the ginseng's MRL, 0.3 mg/kg. The processing factors of diethofencarb in processed products were found to be 2.64 and 1.99, respectively for dried and red ginseng. CONCLUSION: Given the lower residual concentration of red ginseng that goes through a more complicated process than dried ginseng, the residual concentrations of diethofencarb in processed ginseng products were found to be dependent on processing method. Therefore, it is necessary to reconsider the MRL of diethofencarb in fresh ginseng and its processed products.

• Fashion & Textile Research Journal
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• v.15 no.1
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• pp.65-72
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• 2013

This study utilizes a S-O-R model to investigate the effects of apparel product presentations using a 3D avatar model in Internet fashion malls for pleasure(emotional state) and approach behavior. We chose a 3D avatar model to present a fashion product in this study. The model walked for about one minute on stage; subsequently, respondents completed a questionnaire after they viewed it. The questionnaire consists of telepresence, pleasure and approach behavior. Respondents are limited to females 20s and 30s years old who have purchased fashion products in an Internet mall and are highly interested in fashion products. A total of 226 samples were used for the final analysis. Cronbach's alpha, correlation analysis, confirmatory factor analysis, and structural equation modeling were utilized in this study. The results are as follows. First, telepresence has a significant influence on pleasure; subsequently, pleasure influenced consumer approach behavior. Second, telepresence positively influenced the approach behavior (directly and indirectly). This verified the effectiveness of a 3D avatar model using S-O-R. A 3D avatar model can be a strategic alternative in the fiercely competitive Internet shopping sector.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.33 no.4
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• pp.239-243
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• 2007

When Perfluorinated Compounds (PFCs) are applied in cosmetic products, they have many merits because of unique feeling and characters. However, it is very difficult to use them as cosmetic ingredients because they are insoluble material in oil and water and have high specific gravity. To develop a special system to stabilize PFCs in cosmetic products, we compared three systems, of gel network system, spherulite lamellar system, and nanostructure system. We found that nanostructure system was the optical system for stabilizing PFCs.

• Proceedings of the SCSK Conference
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• 2003.09b
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• pp.524-526
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• 2003

Lipsticks are cosmetics which do not contain water and are usually preserved with parabens. When submitted to the Challenge Test, theses products did not reach the CTFA criteria, which means that microbiological contamination could occur before the end of its shelf life. The aim of this study was to evaluate the contamination level of 130 lipsticks after its use. Microorganisms were isolated from 14,6 % of the samples. However, only in two samples (1,5%) the contamination level exceeded the 100 CFU/g level, which means that, although the preservative system was not efficient to eliminate bacteria, the lack of free water was enough to prevent the microbial development. Total bacteria and fungi were determined by conventional methodology, according to CTFA Microbiological Guidelines. The microbes were then isolated and characterized as normal skin flora microorganisms. This suggest that products were contaminated by the constant application of lipsticks by consumers. This could lead to cross contamination when the same product is shared by several people. Extra care should be taken into account when this type of products are available to be tested by several consumers in demonstration displays.

• The Korean Journal of Mycology
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• v.26 no.1 s.84
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• pp.47-50
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• 1998

The cheaper and high-quality media are necessary to produce the year-round mushroom. For low input and high productivity, this experiment was carried out to screen the proper supplementary materials on media among agricultural by-products; bean-curd residues, dried orange peel, chinese drug residues and celery cabbage leaf. Judging by chemico-physicals, the used agricultural by-products was possible for an additives on mushroom media. Bean-curd residues added to media raised the amount of organic matter, nitrogen and carbon. In Pleurotus ostreatus, the conventional media yielded 20 pilus cap, 72g per a bottle, but adding 10 percent bean-curd residues produced 12 pilus cap, 77g and an increase yielded 7%, and 10 percent orange peel took 12 pilus cap and an increase yieled 11%. In Agrocybe aegerita, added to media, except chinese drug residues, increased performance compared with conventional media, produced 98g per a bottle. Especially, the bean-curd residue increase 15 percent in productivity.

• Proceedings of KOSOMES biannual meeting
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• 2017.11a
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• pp.70-70
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• 2017

• Journal of Korea Technology Innovation Society
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• v.8 no.1
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• pp.220-236
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• 2005

In today's R&D environment, as the complexity of IT systems increases and the expected quality level for R&D outcomes enlarges, it has been critical issues for us to effectively define and improve the R&D standard processes tailored for our organization and projects. To meet this needs, we defined the R&D standard processes based on the international standards for systems and software engineering and our existing traditional work methods, and then applied them of our ongoing projects. Now, we are improving our defined R&D standard processes continuously by monitoring of the processes and products and through the feedback of the application results. In this paper, we introduce the R&D standard process model developed by our organization (E research Institute in Korea) and the requirements and approaches used for their development and improvement. We compare our defined R&D standard processes with ISO/IEC 15288 which is the international standards for systems engineering and summarize the lessons learned through their development and improvement.