• Korean Journal of Soil Science and Fertilizer
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• v.49 no.4
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• pp.347-354
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• 2016

This study was conducted to investigate the physical and chemical properties of soils in Saemangeum reclaimed lands. The investigated areas were total 5,020 ha which included 220 ha for Agricultural Life site, 2,450 ha for Tourism & Leisure site, 1,130 ha for Industrial & Research site, 820 ha for Bioenergy crop production site, and 400 ha for Rural City site. Soil samples consisting of the upper 20 cm from the surface were collected in every $200m{\times}500m$ of the each site in March and September, 2015. Particle size distribution of soils in the reclaimed land was 83.2% sand, 8.6% silt and 8.2% clay in average. Soil texture was distributed as 40.8% sandy soil, 35.5% loamy sand, and 19.7% sandy loam. Based on the investigation of soil chemical properties conducted in March, 2015, soil pH, electrical conductivity of a saturated soil paste extract (ECe), and exchangeable (Exch.) $K^+$ and $Mg^{2+}$ concentrations were higher than those of the optimum levels for upland soil, whereas soil organic matter content, available (Avail.) phosphate concentration, and Exch. $Ca^{2+}$ concentration were lower than those of the optimum ranges. Depending on the results of the soil chemical properties measured in September, 2015, soil pH, ECe, and Exch. $K^+$ concentration were higher than those of the optimum levels, but soil organic matter, Avail. phosphate, and Exch. $Ca^{2+}$ concentration were lower than the optimum ranges. In addition, distribution of sodic soil ranged between 41.4% and 50.0%, and saline soils were from 16.4 to 31.8%. Soils with pH values above 7.0 increased from 15.3% in March to 35.2% in September. Soils with ECe values over $4.8dS\;m^{-1}$ increased from 45.6% to 50.7%, whereas soils with the values below $2.0dS\;m^{-1}$ decreased from 42.8% to 36.9%.

• 한국HCI학회:학술대회논문집
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• 2007.02b
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• pp.70-77
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• 2007

모바일 IT와 무선인터넷의 발달에 따라 디지털 컨텐츠를 담는 뉴미디어로서의 휴대폰의 가능성은 점차 확대되고 있으며, 모바일 컨텐츠 시장도 급속도로 성장하고 있다. 무선인터넷의 발달은 유선 인터넷 컨텐츠를 무선으로 확장하게 하였으며, 장소기반 관광 정보 (Location Based Information) 서비스가 우선적으로 구축되고 있다. 그러나, 현재 모바일 기기로 서비스되고 있는 대부분의 관광정보는 관광지에 대한 간단한 설명, 교통편, 숙박, 음식점 등 매우 실용적이고 일반적이어서 편리하긴 하지만, 그다지 사용하고 싶은 매력은 없는 정보에 그치고 있다. 본 연구는 기술적으로 진화하고 있는 유비쿼터스 도시 환경에서 모바일을 활용하여 어떠한 새로운 형태의 관광 컨텐츠가 가능해질 수 있을까 하는 질문에서 출발하였다. 본 논문은 정보통신연구 진흥원의 지원을 받아 진행했던 지역의 역사, 문화 정보 전달을 위한 모바일 투어 게임 "타임트렉" 프로토타입 개발에 관한 리서치, 컨셉, 프로세스를 정리한 것이다. "타임트렉" 프로젝트에서 추구했던 방향은 문화적, 역사적으로 중요한 장소를 투어하면서 모바일 미디어를 활용하여 보다 깊은 역사, 문화 정보를 새롭고 재미있는 방법으로 전달하고자 하는 것이었다. 특히, 사용자의 보다 적극적인 참여와 흥미유발을 위해 시간여행 능력을 가진 탐정이 과거로 시간여행을 통해 사건을 해결하는 롤플레잉 스토리 기반 게임과 물리적 장소에서 답을 찾아야 하는 오프라인 퀘스트 게임의 형식을 포함하는 모바일 투어 게임형태로 구축하였다. 이렇게 함으로써 관광객들에게 보다 그 장소에 대해 알고 싶어 하는 흥미를 유도하고 투어를 완료하게 유도함으로써 만족스럽고 새로운 관광 경험을 제공하는 것을 목적으로 하였다. 새로운 타입의 모바일 관광서비스의 프로토타입 개발에 있어 중점을 두었던 부분은 역사적으로 중요한 장소를 워킹 트레일로 구성하고 그 장소가 가지는 기본적인 문화, 역사적 정보에 오락적 요소(스토리와 게임 요소)를 자연스럽게 혼합하여 흥미로운 컨텐츠를 만들는 것이었으며, 또한 모바일이 가진 위치기반 서비스 기능을 활용하여 효과적으로 컨텐츠를 적재적소에 제시하는 인터페이스 구현에 중점을 두었다. 논문에서는 먼저, 기존의 국내외 모바일 관광정보서비스의 사례 및 연구 동향을 분석하고, 이에 따라 설정한 "타임트렉" 프로젝트의 방향성과, "타임트렉" 프로젝트에서 개발했던 프로토타입에 대하여 요약, 설명하였으며, 사용자 테스트 과정을 기술하였다. 그리고 마지막으로, 시장 세분화에 따른 관광 정보 서비스의 엔터테인먼트화 전략에 대해 논의하였다. 본 연구에서 시도했던 지역의 역사, 문화 관광을 위한 LBS 모바일 기술과 스토리, 게임 등 엔터테인먼트 요소의 결합은 관광객들에게 새로운 형태의 즐거운 관광 경험을 창출할 수 있으며, 관광 산업과 모바일 컨텐츠 산업의 결합이라는 새로운 접근의 장을 개척할 수 있을 것이다.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.180-190
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• 2012

In this study, we investigated the quality characteristics of yogurt with different amounts(0.5, 1.0, 1.5, 2.0%) of Sansuyu(Corni Fructus) extracts. The yogurt products were evaluated for sensory properties, acid production(pH, titratable acidity) and the number of viable cells during storage up to 21 days at $10^{\circ}C$. The products containing 0.5% and 1.0% Sansuyu extracts showed the highest scores for color, smell, softness, taste, and overall acceptability. For the intensity characteristic scores, color, smell and bitter taste increased as the proportion of Sansuyu extract increased. Softness was lowest, but it was highest in the 0.5% and 1.0% Sansuyu extracts. During storage, titratable acidity increased while pH gradually decreased. pH was lower in the sample with Sansuyu extract than that of the control, and the titratable acidity increased with increasing Sansuyu extract content on day 0. There was significant difference in viable cell counts among the samples. These results indicated that the yogurt added with 0.5~1.0% Sansuyu extract was acceptable.

• Korean journal of food and cookery science
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• v.22 no.4 s.94
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• pp.419-427
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• 2006

The purpose of this study is to promote the substitution of rice flour for wheat flour in making bread and thus the consumption of rice by examining the effect of particle size of rice flour on leavening rice bread. For this purpose, several experiments were carried out. With regard to particle size distribution, 59.45% of wheat flour had passed 200 mesh and 3 kinds of rice flour milled to penetrate into 20, 35, and 45 mesh (S1, S2 and S3) had passed 21.88%, 33.1% and 36.38% of those for 200 mesh, respectively. To leaven the rice flour dough to bread, 25% of vital gluten was needed. To determine the optimal water quantity for rice bread dough, the hardness of wheat and rice flour dough was measured by rheometer. The appropriate water quantity for S1, S2 and S3 was set at 285 ml , 295 ml and 335${\sim}$340m1, respectively. The loaf volume index of the wheat flour bread was 6.24, while that of and rice flour bread S1, S2 and S3 was 5.38, 5.50 and 5.75, respectively. These results indicated that the loaf volume index of rice flour bread is lower than that of wheat flour bread, but that the volume of rice flour bread was increased with fuel particle size of rice flour. Scanning electron microscopy (SEM), image of the wheat bread tissue at a magnification of 35 times showed long, large, oval-shaped, air cells and thin cell membrane, as well as small air cells, whereas the images of rice flour showed angular, circular, air cells and rough and thick cell membrane. The size and number of air cells in the rice bread were larger in S2 and S3 with fuel particle flours than in S1. In particular, the bread made with S3 contained many air cells that were as large as those in the wheat bread were. In addition, when the inner cell wall was magnified 1500 times, almost no small air cell was observed in C and S3, whereas many fine air cells were observed in the cell wall of S1 and S2.

• Journal of Arbitration Studies
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• v.21 no.2
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• pp.85-112
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• 2011

These days utilization of copyright in daily life and economic activities is becoming more important than ever, and IT technology is developing day by day. Along with those fact, copyright infringement and dispute is naturally increasing. This thesis dealt with the 3 different issues of ADR on copyright. The First part, introduce ADR system that was performed by Korea Copyright Committee according to Copyright law. This paper evaluate the committee's efforts to provide resolution of copyright disputes via conciliation was effective. So it needs to be look over several countries' ADR, beside conventional judicial remedy. And Korea's copyright conciliation system which is successfully operating also introduced. Second, In many countries, including South Korea are take advantage of conciliation as the way to settle down the dispute over copyright. Furthermore, looked over if we can use arbitration as tool to settle dispute or not. Currently in Korea, patent dispute is handled by Industrial Property Dispute Conciliation Committee(The Invention Promotion Act Ch.5) and Layout-design Review and Mediation Committee(The Act on the Layout-designs of Semiconductor Integrated Circuits Art.29-34), but using performance of those two committee is still too low. In comparison, the copyright committee, a affiliation organization of the ministry of culture, sports and tourism has much more result in conciliation compare with patent dispute. Copyright disputes has arbitrability of it's subject-matter and many regulating organs are interested in it. (especially, binding of arbitral award and final resolution). Take advantage of both conciliation and arbitration could be good way to resolve copyright disputes. Third, the writer look at the proposal on the creation of Northeast Regional Center for Intellectual Property ADR. Because of the nature of copyright and rapid development of internet technology, international use of work become more frequent and accordingly infringement cases are increasing. The role of commercial arbitration regimes and institutions which has progressed significantly worldwide level, but which has only just begun in the intellectual property ADR area, leads also to a clash of often very different legal cultures and protection in a market economy. International cooperation in regional area with conflict interests becomes an important alternative. But it will depend on the building of regional institutions and mechanisms. The feasibility of this proposal and preconditions were examined. Establishment of new international organization requires a lot of time, cost and efforts. And risk of failure is much too high. Therefore factual, statistical review should be preceded. In addition, technical measures, such as on-line arbitration is necessary to review also. Furthermore in order to establish new organization, the relative law, legal environment, public sentiment and international compliance must be carefully considered with factual review about the needs and economic benefits of each country Yet on complex regulatory matters such as IP and ADR, a great deal of the potential benefits from international standards arises not from the international legal framework nor even the formal content of national legislation, but from the informed and effective use made of the possibilities within the system, including by policymakers and regulators.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.49-58
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• 2014

This study investigates mineral contents and sensory properties of commercial bottled water in Korea. The contents of calcium and magnesium in the samples were determined 3.399-85.470 and 2.619-27.390 mg/L, respectively. The mineral contents of bottled water samples met the code of regulations for drinking water, for the hardness was determined 19.2-326 mg/L and the pH was measured as 6.31-7.74. As the sensory characteristics of bottled water samples were evaluated by 5-point hedonic scale, the samples which were below 100 mg/L of hardness had high acceptability. The acceptability was positively correlated with freshness (r=0.706) and sweetness (r=0.253), having a negative correlation with metallic taste (r=-0.402) and astringency (r=-0.234) (p<0.05). On the other hand, calcium content had a negative correlation with acceptability and freshness (p<0.05). The pH of the bottled water represented a negative correlation with acceptability and freshness, so the good acceptability and freshness were shown in the low pH, positively correlated with the intensity of metallic taste (p<0.05).

• Culinary science and hospitality research
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• v.20 no.4
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• pp.14-26
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• 2014

This study investigated the physicochemical and sensory characteristics of muffins prepared with various amounts(0, 3, 6, 9, 12%) of yacon powder. The specific gravity of the muffins prepared by adding yacon powder was higher than that of the control group. The height of the muffins added with 3% yacon powder was higher than that of the other groups. The weight of the muffins prepared with yacon powder showed no significant difference among all the sample groups. The volume and specific loaf volume of the muffins were decreased by addition of yacon powder. The baking loss rate of the muffins prepared by adding yacon powder showed no significant difference among all the sample groups. The moisture content of the muffins was increased, but their pH was decreased significantly by addition of yacon powder. DPPH radical scavenging activity of the control group was 21.45%, whereas the muffins prepared with yacon powder ranged from 57.23~85.46%. The a value of redness was increased, but L and b values were decreased significantly by addition of yacon powder. The springiness, cohesiveness and brittleness of textural properties of the muffins were decreased significantly by addition of yacon powder. Sensory evaluation scores in terms of appearance, taste, texture and overall preference for the muffins showed that 6~9% substituted sample groups were higher than those of the others. The results of this study suggest that adding 6~9% of yacon powder was the best substitution ratio for muffins.

• KIISE Transactions on Computing Practices
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• v.22 no.12
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• pp.646-653
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• 2016

Outbound market is a rapidly growing global industry, and has evolved into a 11 trillion won trade. A lot of recommender systems, which are based on collaborative and content filtering, target the existing purchase log or rely on studies based on similarity of products. These researches are not highly efficient as data was not obtained in advance, and acquiring the overwhelming amount of data has been relatively slow. The characteristics of an outbound product are that it should be purchased at least twice in a year, and its pricing should be in the higher category. Since the repetitive purchase of a product is rare for the outbound market, the old recommender system which profiles the existing customers is lacking, and has some limitations. Therefore, due to the scarcity of data, we suggest an improved customer-profiling method using web usage mining, algorithm of association rule, and rule-based algorithm, for faster recommender system of outbound product.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.642-647
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• 2002

This study aimed to find optimum addition of jujube powder to glutinous rice in the preparation of daechu injeolmi (rice cake). The daechu injeolmi added with 10% jujube powder gave the highest moisture content of 52.9% among treatments. Higher amount of jujube powder up to 14% resulted in lower 'L' and higher 'a' values of the cake. Hardness of the cake showed the lowest value for the 10% jujbe-added cake during the storage of 24 hours, while it was so for 14% jujube-added cake after 36 hour storage. Little change was observed with time in the cohesiveness for the cake added with jujube powder in more than in the 8% level. 10% addition of the jujube powder was found to be the best recipe based on the sensory qualities of softness, chewiness, moistness and overall acceptability, which were also well correlated with physical properties.

• Food Science of Animal Resources
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• v.25 no.2
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• pp.162-167
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• 2005

This study was carried out to investigate the effect of ultrasound treatment on the quality, amino acid and fatty acid composition of fried chicken meat The moisture content of raw chicken meat was higher than fried chicken meat, but the crude protein and fat were lower than those of fried chicken meat The moisture and crude fat of ultrasonic fried chicken meat were higher than those of control. The crude protein of breast meat was higher than leg meat, but the moisture and crude fat were lower than leg meat The ultrasonic treatment did not affect on calorie of the fried chicken meat The pH of leg meat was higher than breast meat, and the fried loss of breast meat was higher than leg meat Frying loss of the leg meat was higher than that of control when ultrasonic treated The Hunters $L^{\ast}$ value of ultrasonic treated breast meat was higher than control, but the leg meat were not significantly different between ultrasonic treatment and control. The $a^{\ast}$ value of leg meat was higher than breast meat, and $b^{\ast}$ value of breast meat was higher than leg meat And the $b^{\ast}$ value of ultrasonic treatment was higher than control. The glutamic acid and aspartic acid were major amino acids in chicken meat The palmitic acid $(C_{16:0})$ and oleic acid $(C_{18:1})$ by fried were decreased, and the linoleic acid $(C_{18:2})$ was increased But the fatty acid composition by ultrasonic treatment were not changed.