• Korean journal of applied entomology
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• v.51 no.1
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• pp.59-65
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• 2012

The black pine bast scale, $Masucoccus$ $thunbergianae$ (Hemiptera: Margarodidae), is a serious pest of the Japanese black pine, $Pinus$ $thunbergii$, in Korea. The distribution of the black pine bast scale was examined, looking overall at 686 towns (eup), townships (myeon) or neighborhoods (dong). There were Japanese black pine ($Pinus$ $thunbergii$) forests in 91 cities, counties (gun) and borough (gu), in seven provinces and three metropolitan cities during 2010. Black pine bast scale were found in 64.8% of cities or counties or borough (59) in 7 provinces and 3 metropolitan cities, and were distributed in all South Costal regions, Pohang in East Costal region and Boryeong in West Costal region. Chungcheongbukdo, Daejeon and Jeju did not have black pine bast scale. All the gu regions in Busan had black pine bast scale, of which the area with the highest prevalence was Haenam in Jeollanamdo (1.713 crawlers/0.785 $cm^2$). Songji-myeon had the highest occurrence rate (6.36 crawlers/0.785 $cm^2$) from the towns, township and dong. The density of black pine bast scale in twigs was highly correlated with percentage of the sample with scale (Correlation coefficacy=0.89).

• Journal of Service Research and Studies
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• v.14 no.2
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• pp.101-116
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• 2024

As the spread of smartphones has become more common and the utilization rate has increased, the mobile shopping market is also growing and expectations for related industries are also increasing. Mobile shopping apps are converging with various industries such as fashion, beauty, and lifestyle, and competition among companies to increase the number of users is intensifying with the activation of non-face-to-face. Accordingly, in this study, a study on the perceived value and intention to use mobile shopping apps was conducted based on a VAM. In order to test the hypothesis of this study, a questionnaire was conducted on 266 people who had used a mobile shopping app and it was used for analysis. Looking at the results, it was confirmed that both usefulness and enjoyment among the perceived benefit of mobile shopping apps have a positive (+) effect on the perceived value. However, it was found that the technicality and perceived risk among the perceived sacrifices of mobile shopping apps did not significantly affect the perceived value. Finally, it was confirmed that the perceived value of the mobile shopping app had a positive (+) effect on the intention to use. Through this study, we would like to examine the factors that can affect perceived value and usage intention in the mobile shopping app industry, which is increasingly competitive among companies along with the rapid growth of mobile technology and market, and suggest practical implications for related companies and officials to establish efficient strategies to further increase mobile shopping app users.

• Korean Journal of Food Science and Technology
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• v.48 no.2
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• pp.159-164
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• 2016

This study was conducted to investigate the quality characteristics and antioxidant properties of cookies supplemented with 1-4% (w/w) persimmon leaf powder (PLP). pH and density of the cookie dough increased significantly with increase in PLP concentration (p<0.05). The moisture content, spread ratio, and loss rate of cookies decreased significantly with increase in PLP concentration (p<0.05). Lightness ($L^*$), redness ($a^*$), and yellowness ($b^*$) also decreased significantly with increase in PLP concentration (p<0.05). The use of PLP significantly increased the hardness of the cookies. Moreover, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly elevated (p<0.05). The consumer acceptance test indicated that addition of PLP at a concentration of up to 2% (w/w) garnered a favorable response from consumers with respect to softness, taste, and overall preference. On the basis of the overall observations, cookies supplemented with 2% (w/w) PLP were found to benefit from the functional properties of PLP, without compromising on consumer acceptance.

• Journal of Korea Technology Innovation Society
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• v.17 no.4
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• pp.651-672
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• 2014

Under the diagnosis of low employment rate and low growth, the government regards the creation of new jobs through the creative and innovative R&D as an important national plans. This study attempts to measure the employment creation effect of R&D investment of industrial technology by using input-output analysis used in domestic and international broadly. The employment effect can be divided into employment inducement effect and direct employment effect. As a result of the analysis, The employment creation effect of R&D investment of government industrial technology is measured to be 8-12 peoples per 1 billion KRW investment. This results mean that government R&D investment is a effective policy for employment creation. And it is necessary to establish R&D policies that reflect the technical characteristics of the employment creation effect. In short term, it is important that the government invest the superior technology of total employment and direct employment as essential means of employment creation by selection and concentration strategy. In mid-long term, the government should focus on technology spread as technology transfer and opening innovation strategy for employment creation to support superior technology of employment inducement. The results of this study can be used in analysis on the employment creation effect related to industrial technology R&D.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1805-1812
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• 2013

The quality and sensory characteristics of Misutkarus, made from immature-whole green rice (IWGR) and barley (IWGB), and their cookies were assessed. Misutkarus of IWGR and IWGB showed a significantly higher water absorption index and viscosity, as well as higher hydrolysis rate by ${\alpha}$-amylase, resulting in higher amount of reducing sugar than those of mature brown rice and barley. The cookies made with 30% Misutkarus of IWGR and IWGB showed harder texture, lower spread ratio, darker and more reddish color than cookies with 100% wheat flour (control). For sensory evaluation, the beverage was prepared by mixing Misutkarus, milk and honey, and the beverages of IWGR and IWGB could not provide acceptable sensory quality due to reduced nutty taste and stronger greenish aroma. However, when added to prepare cookies, 30% Misutkarus of IWGB imparted the favorable taste, aroma, texture and overall preference by presenting no significantly different sensory characteristics with wheat flour.

• Journal of the Korean Society for Precision Engineering
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• v.26 no.2
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• pp.101-108
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• 2009

A fretting wear test rig for dry ambient condition, which employs a piezoelectric actuator, has been developed. It is driven and loaded in a very simple manner with acceptable experimental accuracy. By using the rig, Inconel 690 tube has been tested under the normal load of 10 and 15N with sliding amplitude of less than $100{\mu}m$ during $10^6$cycles. The wear resistance of the material has been characterized in terms of the wear coefficient based on the work rate model. SEM micrographs show the complex structures of the scars, which consist of risen peaks, plate-type thin layers and locally exposed bare surfaces. The cracks spread over the layers give clue to the fretting wear mechanism of the material.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.9
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• pp.4214-4223
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• 2012

The argument related to the use of real and anonymous names on the Internet bulletin board has recently become a main issue. When using real names, it is possible to violate free discussion and privacy. Also, when using anonymous names, it is possible to have the reverse function of the Internet in regard to the use of malicious replies or the distribution of false ideas. Therefore, this paper has made it possible to prevent the spread of the user's personal information and execute the single log-in process by using the XML-token method which is one of the SSO technologies. Also, by issuing virtual IDs and forming the path when establishing tokens, the anonymous bulletin board which provides anonymity with a conditional tracing process has been suggested. After analyzing the performance of visitor numbers at authentication time, the anonymous bulletin board based on the group signature method showed the average response rate of 0.72 seconds, 0.18 seconds, which was suggested scheme. In the authentication time 4-5 times faster response speed, respectively. Also, since the suggested system does not have to provide a single authentication process or make the user provide his or her signature, the level of user's convenience seems to be much higher. Such a result shows that the system suggested on the anonymous bulletin board has a more appropriate level of user's convenience.

• Korean Journal of Soil Science and Fertilizer
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• v.23 no.2
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• pp.107-113
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• 1990

In comparision with calcium sulphate, the effect of calcium-carbonate, -silicate and -hydroxide on desalinization of tidal saline soil was investigated in a continuous leaching column experiments after mixing with an equivalent amount of Ca to sodium plus magnessium in the saline soil. One half of liming materials was mixed to the top one-tenth of column soil and the remainder was spread on the surface. Results obtained are as follows ; 1. Gypsum made easy to percolate and desaline (Na) tidal marine soil but accumulated magnessium in subsoil. 2. $Ca(OH)_2$, $CaCO_3$, and $CaSO_3$ precipitated Mg in the soil which limes were mixed, but they washed down magnessium more severely from the immediate bellow the limed soil and less from the subsequent soil layers. This leaching was more severer at the treatment of $Ca(OH)_2$and lowest at the treatment of $CaSiO_3$. 3. The alkalinity of lime in addition to the dissociation of exchangeable Na raised pH of limed leached tidal soil and slowed down the percolation rate which retarded desalining Na from limed saline soils. This effect was most severe in the $Ca(OH)_2$ treated soil. 4. pH of leached soils was correlated possitively with exchangeable Na and negatively with exchangeable Mg giving follwing relationship pH= 7.77+0.489 Na/Mg r = 0.845.

• Korean Journal of Food Science and Technology
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• v.43 no.5
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• pp.648-654
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• 2011

Staphylococcus aureus, a major human pathogen, produces a wide array of toxins, which causes various types of disease symptoms. Prevalence of S. aureus in various foods collected during 2006-2008 in Korea was investigated. S. aureus was isolated from 275 of 5,186 (5.3%) food samples collected from hyper-markets in Korea. Seasonal temperature affected the prevalence of S. aureus in various foods with high isolation rate during the summer. Most of the enterotoxigenic strains produced enterotoxin A only or enterotoxin A in combination with another toxin. A total of 54.5% of the tested strains contained either one or more enterotoxin genes and 3.6% possessed a tst gene. This study offers basic information for securing the stability of food during storage and circulation, and provides an epidemiological tool to study the cause, origin and temporal spread of S. aureus food poisoning.

• Food Science and Preservation
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• v.21 no.1
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• pp.146-150
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• 2014

The feasibility of incorporating jujube powder as a value-added food ingredient in cookies was investigated. The amount of jujube powder added (0~20%) was found to have significantly affected the cookie quality (p<0.05). Furthermore, the pH ranged from 6.16 to 6.69, and moisture content gradually increased from 4.11% to 4.76%, while the spread ratio and loss rate have significantly decreased with the increasing levels of the powder added (p<0.05). Lightness decreased; however, the redness and yellowness, as well as hardness, have significantly increased with the higher amount of jujube powder in the formulation (p<0.05). In addition, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity was significantly increased (p<0.05) without remarkable differences between the control and 5% sample, and 15% and 20% sample (p>0.05). The consumer acceptance test indicated that the addition of jujube powder of up to 10% had a favorable effect on the consumer preferences in general. Based on the overall observation, the cookies with 5~10% jujube powder is recommended for taking advantage of the functional properties of jujube powder without sacrificing the sensory quality.