• Cartoon and Animation Studies
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• s.33
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• pp.99-126
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• 2013

This study is meant to be seeing how fun of animation works by reviewing it theoretically and coordinating it to suggest the structure which integrates fun of animation and validates the proposed fun model. After reviewing fun theoretically, the fun of animation could be able to coordinate that fun of animation is consist of perceptive fun, cognitive fun, and psychological fun. Perceptive fun is induced by visual, auditory and other sensory information and it is directly affected the image, sound, and movement. Cognitive fun can be obtained by reasoning and interpretation to mobilize their knowledge with sensuously perceived stimulation and it is directly affected the story. Psychological fun occurs when the audience see the animation. The psychological fun is the psychological emotional state when the audience watches animation by relieving psychological congestion. It consists of fun of unfamiliarity or identification. By suggesting research model and validating it how the perceptive fun, cognitive fun, and psychological fun affects each other, perceptive fun enhances cognitive fun and psychological fun. Although cognitive fun enhances psychological fun, cognitive fun enhances psychological fun twice than perceptive fun. Also when perceptive fun affects psychological fun, cognitive fun shows the indirect effect as a parameter. In conclusion, perceptive fun affects psychological fun directly and be enhanced through cognitive fun. Fun of animation can be experienced when perceptive fun caused by accepting sensory information of animation instantly, cognitive fun caused by interpretation and understanding sensory information of animation, and psychological fun caused by relieving psychological identity through recognition fuses and acts as one. An animation emphasized a certain element is difficult to be loved by the audience. In this reason, an harmonical combination among the elements of story, image, sound and movement are important to combinate harmoniously for a successful animation to make the audiences fun by arising funny emotions.

• Korean journal of food and cookery science
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• v.11 no.4
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• pp.356-361
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• 1995

This study was conducted to know the quality of marketed green teas which were devided into high, middle and low grade according to the price. we examined the content of water, ash, total nitrogen, tannin, caffeine, chlorophyll and color value and did sensory evaluation. The results were as follows: 1) The content of water was 2.17-3.67％ and content of ash was 4.50-5.17％, there were no significant difference in each grade. 2) The content of total nitrogen was 4.38％ in high grade, 4.60％ in middle grade and 4.68％ in low grade. 3) The content of tannin was 11.09％ in high grade, 14.22％ in middle grade and 14.44％ in low grade, middle and low grade were significantly higher than high grade. 4) The nitrogen rate to tannin (N/T) was 39.5％ in high grade, 32.6％ in middle grade and 32.70％ in low grade, N/T rate of high grade was significantly highest than others. 5) The content of caffeine is 1.78％ in high grade, 1.32％ in middle grade and 0.92％ in low grade, high and middle grade were significantly higher than low grade. 6) The content of total chlorophyll is 297.37 mg％ in high grade, 192.89 mg％ in middle grade and 204.79 mg％ in low grade, chlorophyll a was 69.23 mg％ in high grade, 51.99 mg％ in middle grade and 63.42 mg％ in low grade, and chlorophyll b was 228.47 mg％ in high grade, 131.21 mg％ in middle grade and 141.63 mg％ in low grade. 7) Yellow value of high and middle grade were significantly higher than low grade, but blue and red value were no significant diffrence in groups. 8) In sensory evaluation, appearance, taste, odor of high grade were better than others and total score was 15.25 in high grade, 12.97 in middle grade and 9.80 in low grade. 9) Price had a positive correlation with caffeine, appearance and taste, but a negative correlation with tannine. NT rate had a negative correlation with tannine, but a positive correlation with caffeine.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.1
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• pp.15-20
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• 2002

Quality variation of plastic pouch packing of Changran-Jeotgal produced by improved process and conventional process were investigated during storage at 10, 20 and $30^{\circ}C$, respectively. The kind of plastic pouch used in this study were polyethylene/nylon/linear low density polyethylene (PE/Ny), polyethylene terephthalatefpolyethyleneflinear low density polyethylene (PET) and low density polyethylene (PE). In the higher storage temperature, the faster increase of$ CO_2$, concentration and volume of pouch packing in all kinds of pouch. However, the highest value of pH, L-value, volatile basic nitrogen (VBN) and viable cell counts were shown in PE, the next was PET and PE/Ny, Overall, Changran-Jeotgal produced by improved process showed a little change of physical and chemical characteristics than conventional process. From above results, relationship between quality parameters were predicted pH, L-value, VBN and sensory score were highly correlated, therefore, these parameters is expected to uses as shelf-life indicated elements in cease of plastic pouch packaging.

• Korean Journal of Food Science and Technology
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• v.40 no.5
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• pp.586-592
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• 2008

In this study, the nutritional components and functional activities of Sasa borealis leaf tea were evaluated. The proximate compositions were as follows; moisture 5.68%, crude protein 16.38%, crude fat 4.68%, nitrogen free extracts 32.37%, crude fiber 32.36%, and ash 8.53%, respectively. The mineral elements were as follows: K 2,133.83, Ca 1,144.09 and P 543.00 mg%, respectively. The amino acid contents of the Sasa borealis leaf tea were very rich in proline (1,275.26 mg/100 g) and deficient in cystine (71.49 mg/100 g). The major fatty acid components were linoleic acid (50.52%), palmitic acid (18.52%), and oleic acid (14.16%). Finally, based on our sensory evaluations, the $80^{\circ}C$ extracted Sasa borealis leaf tea evidenced the best overall quality. The contents of total phenol and total flavonoids of the 80% methanol and hot water extracts were 15.09, 7.69 mg/g and 12.03, 6.12 mg/g, respectively. The DPPH and $ABTS^+$ radical scavenging activities of the 80% methanol extract from Sasa borealis leaf tea were 86.87% and 83.85% at a concentration of 1.25 mg/mL. The 80% methanol and hot water extracts evidenced reducing power and inhibitory effects against acetylcholinesterase in a dose-dependent manner.

• Korean Journal of Acupuncture
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• v.23 no.2
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• pp.89-103
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• 2006

Objectives: Recently, the effect of acupuncture has been approved not only in the East but also in the West, so the interest on acupuncture was greatly improved. Especially, functional magnetic resonance imaging(fMRI) was embossed as the study tool for the mechanism of acupuncture noninvasively and many studies on the mechanism of acupuncture using fMRI were carried out. We archived the fMRI study on the brain activity induced by manual acupuncture at BL62(申脈). Methods: The study was the acupuncture at BL62(申脈) and we acquired 9 fMRI results from 6 persons$(age\;20{\sim}30,\;4\;male\;and\;2\;female)$. These studies employed The block design for mapping brain activity and acupuncture was perfomed at BL62(申脈) on the left foot. Results: The brain related motor function was cerebellum, basal ganglia and cerebral cortex and thalamus connected these elements. In the result of this study, the regions of significant activation in the cerebellum was centered on the spinocerebellum in the anterior lobe, so we presumed that this result showed the input of stimulation by the acupuncture on BL62(申脈). But basal ganglia and cerebral cortex showed the regions of significant activation in the left larger than the right and regions of the cerebral cortex was the motor and sensory cortex. Such a result explained that acupuncture at BL62(申脈) could have influence the motor function and acupuncture at left BL62(申脈) could affect the right side through the activation of the left basal ganglia and cerebral cortex. Conclusions: In the theory of crossing needling at collaterals(繆刺論), it the pathogenic factor invaded in the Yang Heel channel(陽?脈) that was one of the eight Extra meridians(奇經八脈), we recognized the disease of the collateral channel and used contralateral BL62(申脈) for treatment of the Yang Heel channel(陽?脈). Moreover the result of this study could bear the construction that acupuncture at the left BL62(申脈) treats the contralateral lesion and this construction is related to the theory of crossing needling at collaterals(繆刺論).

• The Journal of the Korea Contents Association
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• v.18 no.1
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• pp.336-344
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• 2018

This research proposes a suitable classification and analysis standard for digital exhibition to analyze digital exhibition. Through the previous studies on digital exhibition classification, the necessity of the new standard is suggested and the analysis standard which can be easily applied to the change of concept and form of the newly emerging digital exhibition is established. Digital exhibition should take into account the elements of audience participation that naturally arise from exhibition planning and interactive storytelling format. Classification and analysis of existing digital exhibition spaces are conceptual classification based on keywords. This is because traditional exhibition methodology has been applied in the process of classifying exhibitions and works. However, in digital exhibitions, the interactive aspect between exhibition space, works, and visitors become so important that it is necessary to perform a performative classification between the works and the audience in the digital exhibition. Accordingly, the way of participating directly or indirectly in the exhibition classification should be considered based on what the audience feel. In this research, the interpretation of the classification and composition of the exhibition is based on Benjamin's argument which the classification of the sensory experience of the audience and 'Aktualisierung' closely related to the interaction with the audience. We also present analysis standard for digital exhibition according to the structure of the art exhibition narrative based on the narrative structure of Chatman. This classification methodology will provide the exhibition information in a way that can be easily understood by the visitors and it will be a precedent research that secures the expansion and accessibility of the digital exhibition.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.1038-1044
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• 2006

The effects of the addition of soybeans cultured by mycelia of Pleurotus eryngii (SMP) on the characteristics of tofu were studied. Protein and ash contents of SMP were higher than those of untreated soybeans: 43.23 and 6.34% for treated soybeans, respectively, and 40.42 and 5.90% for untreated soybeans. But lipid and carbohydrate contents of SMP were lower. For minor elements, Mg and Ca contents of SMP were higher and P was lower than control. Tofu could be manufactured when SMP was added below 25% to the untreated soybean. In scanning electron microscopic observation, tofu tended to break down as the ratio of SMP was over 25% to the untreated soybean. The addition of SMP $(5{\sim}15%)$ increased the yield of tofu to $1.5{\sim}3.5%$. In textural characteristics, hardness of tofu increased as the ratio of SMP increased up to 20%. Cohesiveness, chewiness, springiness and gumminess were high in tofu which was made with $5{\sim}15%$ SMP. Savory taste and overall acceptability of the tofu prepared with $5{\sim}15%$ SMP were higher than those of control when evaluated by sensory test.

• Food Science of Animal Resources
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• v.29 no.3
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• pp.325-333
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• 2009

Beef quality indicators of off-flavor development during storage were investigated in terms of temperature dependence. The off-flavor development time (ODT) was detected using the R-index sensory test. During varying storage conditions at $25^{\circ}C$, $15^{\circ}C$, and $5^{\circ}C$, elements of beef quality were measured, such as volatile basic nitrogen (VBN), pH, color (CIE $L^*$, $a^*$, $b^*$), Warner-Bratzler shear force (WBSF), Pseudomonas spp. CFU, and lactic acid bacteria (LAB) CFU. A model with temperature dependence of ODT during storage was developed using Arrhenius-like equation, and a requirement with quality indicators was mathematically derived, resulting in similar temperature dependence. The temperature dependence of beef quality indicators was represented by the Arrhenius activation energy (Ea). Upon comparing the Ea of beef quality indicators and ODT, the temperature dependence similarity was found to be higher in the order of three groups: VBN, pH, $a^*$ value; LAB, Pseudomonas spp.; and WBSF, $L^*$ value, $b^*$ value. Therefore, VBN were determined as the most effective indicator of beef quality during off-flavor development.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.647-651
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• 2002

Eleven salt replacements$(SR-1{\sim}SR-11)$ composed of NaCl, KCl, $MgSO_4,\;CaSO_4$, lysine or glutamic acid were prepared and used for the preparation of low salt Kimchi instead of NaCl alone. Some chemical and microbiological characteristics of the low-salt Kimchi with 2.5% salt replacement were determined during the fermentation at $20^{\circ}C$. The pH decrease and acidity increase of low-salt Kimchi were slower than those of control Kimchi with NaCl alone. The total number of microorganism in SR-8 Kimchi added L-lysine was lower than that of control Kimchi until 5 days of fermentation. However, there was no difference in the numer of lactic bacteria between low-salt Kimchi and control Kimchi. The growth of yeasts was found to be slow in low-salt Kimchi with SR-8. The low-salt Kimchi with SR-3 showed the hardest texture among the prepared Kimchi. The overall acceptabilities of low-salt Kimchi prepared with SR-1, SR-3 composed of NaCl, KCl, $MgSO_4,\;CaSO_4$, and SR-10 added 0.2% glutamic acid to the elements were similar to the control Kimchi.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.40 no.4
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• pp.58-66
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• 2022

Biophilic design is an approach that attempts to connect people with nature to promote health, recovery and restoration processes. The purpose of this study was to systematically analyze restorative factors and characteristics of Soswaewon by applying a biophilic design analysis framework. To this end, a biophilic design classification system was established and content analysis and frequency analysis were conducted for 『Soswaewon 48 Young』. the ratio of plant words including bamboo, pine, and plum was the highest, and words related to dynamic water flow or interaction with water as well as various water types such as streams, waterfalls, and ponds were also high. appeared in rank. In addition, multisensory factors, seasonal changes, microclimatic factors, emotional elements that allow people to indirectly experience nature were expressed in various ways. The space layout and circulation provide opportunities to appreciate and experience the rich sensory resources of Soswaewon. In conclusion, this study confirmed the healing and restorative value of Soswaewon from the perspective of biophilic design, and it needs further research on the restorative factors of traditional spaces.