• Journal of Bio-Environment Control
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• v.30 no.4
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• pp.263-270
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• 2021

This experiment was carried out to determine the effect of CaCl₂ foliar spraying on the inhibition of blossom-end rot (BER) in hot summer paprika (Capsicum annum L. 'Special') cultivation. The effect of CaCl₂ application was examined by the foliar application based on different fruit size, frequency, and spraying time. Also, it was investigated the occurrence and alleviation effect of BER symptom. Foliar application of CaCl₂ (Ca 0.4%) was conducted by treating a fruit and leaf at 4 to 9 nodes above the crown flowers of each plant with 350 mL per week from June 3 to July 1. When the CaCl₂ was sprayed at 7-day intervals for 4 weeks, the Ca content was the lowest in the fruit harvested with BER symptom in 11 to 20 mm of fruit width (FW). Four different regions in both BER symptom and normal fruits showed significant differences of Ca content, the highest was in pedicel, followed by stem-end, middle, and blossom-end. The Ca content increased sharply in normal paprika with 31-40 mm FW, in which Ca content was 78% higher than that of BER. Ca content in the middle and blossom-end of paprika over 21 mm in FW ranged 19.8% to 28.8% in normal fruits and 15.7% to 18.5% in BER, respectively. The incidence of BER increased rapidly by more than 60% in fruits with 31-40 mm FW. While there was no difference in fruit weight among the FW treatment, marketable yield rate was highest in the 21-30 mm FW, and the sugar content was high in the 11-30mm FW. When CaCl₂ was applied three times for 7 days to a paprika having a 21- 30 mm FW, the cell wall-bound (CWB) Ca content was the highest and the rate of BER was lowest with 6.3%. After 10 days of CaCl₂ foliar spray treatment, the CWB Ca content of paprika increased by 2.9 to 3.5 times compared to the control in all treatments. At 7 days after the CaCl₂ foliar spraying once a day at varying spraying time, the leaf burn observed from 9:30 a.m. to 17:00 p.m. and the proline content increased as the spraying time was delayed. Therefore, the CaCl₂ foliar spraying method for reducing of BER occurrence during paprika summer cultivation seems to be appropriate to spray 2-3 times at intervals of 3 days and before 8 a.m. at the time when the FW is 21-30 mm.

• Journal of the Korean Applied Science and Technology
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• v.36 no.3
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• pp.915-929
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• 2019

This study attempted to investigate the effects of natural henna-treated permanent wave on degree of damage and morphological changes of hair. For this, amino acid was analyzed, and hair thickness and surface were observed through SEM. In addition, hair curl formation & retention, methylene blue coloring, tensile strength and elongation were measured. The results found the followings: Total amino acid contents rose as the number of natural henna treatment increased, hair protection effects are expected. In terms of curl formation, in an experimental group hair became more elastic as the number of natural henna treatment increased, compared to a control group. In both control and experimental groups, hair retention decreased as shampooing frequency increased because of extension of (C) and (C)', According to analysis of hair thickness using SEM, hair became thick in an experimental group after natural henna treatment, compared to a control group. In morphological observation of hair surface, it was mostly clean, and cuticle was tidy and healthy. In methylene blue coloring, as the number of natural henna treatment increased, absorbance went up. In addition, tensile strength declined in an experimental group, compared to a control group. As the number of natural henna treatment increased, elongation in an experimental group increased, compared to a control group. The above results show that as the number of natural henna treatment increased, hair became thicker, and curl formation and retention improved. In addition, hair elasticity and flexibility were enhanced, reducing a risk of hair damage. Therefore, the study results would be available as basic data in reducing scalp and hair damage, proposing the natural henna treatment as a method to reduce hair damage from chemical perm in cosmetology industry.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.3 no.2
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• pp.65-88
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• 2008

To achieve the age of 30,000 dollars GNP, The business with speed will hold a more crucial point than the business with scale, and the mass consumption market will be transformed and changed into the niche market. Moreover, it will not be easy for the company without the peculiar and creative technology to survive in the severe competition. Under these circumstances, The innovative company which knows how to use this new paradigm will select the better position in the changing market. Innovation type SMEs are contributing in maintaining the international competitiveness of domestic economy by serving high-tech and the promotion of employment. Also, Innovation type SMEs have the most important economic leverage in our domestic economy. It's a source of the growth in domestic economy. Therefore, A lot of countries have been trying to support innovation type SMEs (with a small capital and high-tech). And many countries also try to protect and promote the innovation type SMEs. Especially the Korean government is also promoting innovation type SMEs in many ways, because the future of innovation type SMEs are not bright. This study explored the three innovative SEMs and studied 1) entrepreneur characteristics, 2) the industry environment, 3) competitive strategies, and 4) resources and capabilities of organization, which have been considered as the success factors for entrepreneurial firms. This study also holds that the characteristics of entrepreneurs is one of the most important factor to impact the success of innovative SMEs. Most of entrepreneurs have started their business with high education career and field experiences and have high intentions in developing new/high techonologies, challenging spirits, and clear vision and goals. The innovative SMEs with small kinds of products and services, narrow market, and small resources are more sensitively impacted by the environment especially. But the SMEs which entered into market early could have the comparative excellencies in their market to survive and grow in the future. They also have competitive advantages in the market using differentiation strategies by technology innovation. Technology innovation and differention strategies are one of the success factors in SMEs, They entered into the niche market using this weapons. The capabilities of changing organization to their changing environment, the open orgarnization culture, the continuous employment education, and the building the organic organization are also success factors of innovative SMEs. The SMEs with the simple organization structure can make fast decisions and operate with the autonomous and flexible ways. These only three cases will not shown successful factors of over 12,000 Innovation type SMEs in Korea and this study of Innovation type SMEs is insufficient from all aspects. But this study have many implications for the future research and the entrepreneurs ready for their business.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.1
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• pp.1-6
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• 2011

This study was conducted to evaluate the antioxidant activity of liquid beni-koji (LBK), 70% ethanol extracts of beni-koji (EEB) and water extract of Hwangki (WEH). The yields of freeze dried powder of LBK, EEB and WEH were 32.17 g/L, 23.61 g/kg and 196.33 g/kg, respectively. Electron donating ability at 1% (w/v) of LBK, EEB and WEH were 82.67%, 15.71% and 8.60%; reducing power (OD700) were 2.06, 1.64 and 0.45, respectively. SOD-like activities were 24.32%, 11.11%, and 17.94%; nitrite scavenging activities were 74.92%, 72.31% and 31.83%, respectively. TBARS (%) were in order of LBK (69.65%)> EEB (67.32%)> WEH (4.42%). Electron donating ability at 1% (w/v) of EEB : WEH (1:1, w/w. EW), LBK : WEH (1:1, w/w. LW), EEB : LBK: WEH (1:1:1, w/w. ELW) were 14.58%, 60.66% and 20.42%; reducing power ($OD_{700}$) were 1.06, 2.01 and 1.71; SOD-like activities were 18.50%, 26.94% and 18.25%, respectively. While nitrite scavenging activities and TBARS (%) of ELW was higher than those of other materials. Total polyphenol content of LBK, EEB, WEH, EW, LW, ELW were 3.98%, 3.61%, 3.02%, 3.23%, 3.46% and 3.38%; total flavonoid content were 0.89%, 3.91%, 0.30%, 2.59%, 0.46% and 2.33%, respectively. In conclusion, this study provides experimental evidence that mixture of LBK, EEB and WEH could be used as a source of antioxidant ingredients in the food industry.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.15 no.4
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• pp.109-120
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• 2020

This study examines how the government's fairness in entrepreneurship support affects satisfaction and management performance, and examines whether these influences are different for each growth stage of start-up companies. For this study, data were collected for start-up companies that received government support for start-up within the past 5 years. Total 611 copies of the data were used in this study. The collected data were analyzed using SPSS and AMOS. The fairness used in this study was divided into three types, procedural fairness, interactive fairness, and distributed fairness. The effect of the three fairness on the satisfaction of start-up support project was analyzed. In addition, the effect of business support satisfaction on business performance was analyzed, where the business performance was evaluated by the questioner's satisfaction with their business. The start-up phase was divided into the start phase, early growth phase, stagnant phase, and high-level growth phase, and the moderating effect between the fairness and satisfaction of the government-supported projects by start-up phase was analyzed. As a result, it was found that every concept of fairness had a positive (+) effect on the satisfaction of the entrepreneurship support project, and the satisfaction of the entrepreneurship support project had a positive (+) effect on the management performance. The concept of procedural fairness in the start phase, procedural fairness in the early growth phase, interactive fairness, and the concept of all fairness in the stagnant phase influenced the satisfaction of the start-up support project. In this study, the fairness and effect of government-supported projects affecting the management performance of start-ups were identified by growth phase of start-ups. The results of these studies will help build a systematic system for entrepreneurship support and for start-ups, it will also greatly contribute to finding differentiated growth plans by growth stages of start-up companies.

• Journal of the Korean Applied Science and Technology
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• v.36 no.4
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• pp.1312-1326
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• 2019

The purpose of this study is to examine whether the 12-week Nordic walking can improve the physical function and arthritis pain of elderly women with osteoarthritis This study were divided into randomly assigned Nordic Walking Exercise Group (n=9) and Control Group (n=7) for 16 Elderly women diagnosed with Osteoarthritis (age: 73±3.79 year, height: 154.3±4.09 cm). The exercise group used Nordic sticks to carry out 30 minutes of Nordic walking exercise three times a week for 12 weeks, and the kinetic intensity was set at 40-60% of HRR. The control group maintained daily life for the same period. Body composition (weight, percentage body fat, skeletal muscle mass), muscular strength, Flexibility (muscular strength of upper and lower limbs, flexibility of upper and lower limbs), balance ability (static balance, dynamic balance) and pain level were measured as subordinate variables. These indicators were measured twice before and after the exercise program. The study shows that percentage body fat and skeletal muscle mass in the body composition function over 12 weeks of Nordic walking exercise have significant effects after the exercise than before (p=004)(p=.003), and it also shows significant interaction effects between the groups and timings(p=.018)(p=.005). In muscular strength, Flexibility factors, there were significant effects between the groups and timings in the upper limb muscular strength and the lower limb flexibility (p=.009)(p=.036), and a significant difference between the exercise group and the control group(p=.006) in the lower limb muscular strength. In addition, in the upper limb flexibility, there was a more significant difference after the exercise than before(p=.020). There were improvement effects after the exercise than before in the balance ability and the static balance(p=.016), but no difference in the dynamic balance(p>.05). In pain, there was a significant improvement after the exercise than before(p=.022), and a significant difference between the exercise group and the control group(p=.013). In conclusion, the 12-week Nordic walking exercise has positive effects on the body composition functions of the elderly women with Osteoarthritis, and has a positive effect on the improvement of upper limb muscular strength and lower limb flexibility in the health fitness factors. These effects are believed to have contributed effectively to the improvement of the level of pain by contributing to the improvement of physical and motor functions of the elderly women with Osteoarthritis. Therefore, it is considered that Nordic walking exercise, which enhances stability and balance of the patients with Osteoarthritis by using poles, is an effective exercise method for the improvement of the body and motor functions by lowering the pain of the joints and reducing the muscular strength and percentage body fat.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.3
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• pp.333-341
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• 2008

The objective of this study was to investigate the physical characteristics of sourdough starter containing red koji rice (SD1: 0%, SD2: 10%, SD3: 20% and SD4: 40%) and to compare the quality characteristics of sourdough breads containing 10% red koji rice powder with those of sourdough bread containing with vollsauer powder (VPB) and white wheat bread (WWB) prepared with starter SD1. The activity of ${\beta}$-amylase increased with increasing amount of red koji rice. Organic acids of sourdough starter with red koji rice (SD2, SD3 and SD4) were higher than that of sourdough starter SD1. The peak time, peak value width of tail, pH, and L value were high in WWB, while the proofing power and a and b values of WWB were lower than those of VPB and sourdough bread containing SD1 (SPB1), SD2 (SPB2), SD3 (SPB3), or SD4 (SPB4). The lowest pH, baking loss, and specific volume were observed with the VPB. The baking loss of SPB4 (sourdough bread containing SD4) was the highest (13.01%). Overall, hardness and springiness were low in sourdough bread containing red koji rice powder, whereas sourness and off-flavor were higher than in VPB. Results of specific volumes, hardness and sensory evaluation indicated that the addition of 10% red koji rice powder to sourdough starter can improve the quality characteristics of the sourdough bread.

• The Korean Journal of Malacology
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• v.28 no.1
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• pp.45-54
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• 2012

We investigated environmental characteristics of the tidal flat oyster aquafarms to clarifyeffects of the tidal flat environmental factors on growth and mortality of the tidal flat oyster Crassostrea gigas by the Net Bag Rack Culture System in two districts in Western Korea. In this study, we have carried out the basic environmental investigation on growth of the single tidal flat, water quality and sediments, etc. in Taean and Seosan districts, Choongcheongnam-do, where the single tidal flat oyster aquaculture have been performed by the net bag rack culture system. In June 2011 when the final survey carried out at the two districts in western Korea, the mortality in Seosan district was higher than that in Tae-an district. Judging from the results of growth and mortality of the single tidal flat oysters investigated at two sites of Jinsan-ri in Taean and Chang-ri in Seosan districts, two results of Taean district showed higher growth and lower mortality than those of Seosan district. It is assumed that the proper acceptable density possible for growth of the tidal flat seeds and the secure of economics, in case of plastic cultivate net with the size of $50{\times}80cm$, are about 200 individuals. In this study, It was clarified that selection of the suitable sites, the input into the net bag of high quality oyster seeds and selective dispersion in the optimal density of the single tidal flat oyster have an effect on growth and mortality of the tidal flat oyster.

• Journal of the Korean Institute of Landscape Architecture
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• v.44 no.4
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• pp.45-56
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• 2016

In this study, an analysis has been conducted on the evaluation criteria of current G-SEED(Green Standard for Energy and Environmental Design) and on the 78 buildings, certified by G-SEED, for 3 years from November, 2012 to November, 2015. Based on the results of this analysis, four issues are driven and proposed hereinafter. Issue 1 : Nowadays, the psychological proportion of landscape architecture in building is getting greater than ever so that it shows reliable reduction of carbon dioxide. Therefore, so far as the eight kinds of buildings are concerned, the evaluation items of G-SEED must include those of landscape architecture mandatorily through its enlargement. Issue 2 : It is undesirable factor that inhibits precise evaluation on landscaping area to let other areas appraise landscape architecture because it requires outstanding professionalism. So, G-SEED should not only ensure landscaping professionalism for the correct evaluation but also let landscape area participate in assessing other areas. Issue 3 : Many previous researches turned out that landscape planting technique has excellent effect on saving energy and reducing temperature of buildings. Thus, landscape planting technique of landscape area is required to be one of the evaluation items of energy sector. Issue 4 : Tree management also has to be newly included as one of the evaluation factor for the maintenance relating to the landscape architecture. G-SEED, enacted and enforced by the Green Building Creation Support Act in 2013, surely is effective system to reduce carbon dioxide in buildings. This is a special Act in its nature that is superior to Construction Law and must be observed by all means to construct buildings. Under the umbrella of this legal system, various of researches and products are contributing to creating new jobs in construction area. However, it is a well-known fact that landscape architecture area has shown less interest on this Act than that of construction area. In conclusion, it is necessary that landscape industry should conduct continuous researches on G-SEED and pay more attention to the Act enough to harvest related products and enlarge its work area.

• Culinary science and hospitality research
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• v.18 no.2
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• pp.149-161
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• 2012

The purpose of this study is to examine the quality characteristics of lamb stock by different salt contents in it. For this purpose, mechanical tests (color value, pH, sugar content, salinity, amino-acid content) and sensory evaluation (attribute difference test & acceptance) were conducted, showing the following results; Salinity and sugar increased significantly (p<0.01, p<0.001) with salt contents increased. The 0.1% salt addition group contained 32 kinds of free amino-acids, while 0.2% and 0.3% contained 34. 0.4% salt addition group turned out to contain 34 kinds of free amino-acid in it. The amount of the free amino-acid content was also the highest with 0.3% sample group, followed by 0.2%, 0.4%, and 0.1% sample group. In the test group, 9 kinds of essential amino-acid were discovered, and all samples contained histidine and arginine, which were essential in the growth of children. Among all samples, arginine appeared to be the highest in content. Each of the essential amino-acid content varied with statistical significance among the sample groups. In addition, 14 kinds of amino-acids other than the above mentioned were discovered, as well. The 0.3% salt addition group showed the highest 'after taste' value, and the differences among the sample groups were statistically significant(p<0.001). The acceptance test of the lamb stock showed that the flavor and mouth feel did not vary among the sample groups with statistical significance. The control group had the highest value for appearance, measuring scoring 4.32, and the sample group of 0.2% salt addition showed the lowest value of appearance, scoring 3.63. As for the preference on the taste, the highest value of 4.09 came from the 0.3% salt addition group. The differences between the sample groups were statistically significant. Finally, with regard to the overall quality, the 0.3% salt addition group had the highest value of 4.23 while the control group scored the lowest, 3.52. The differences among the samples were statistically significant. The overall result of the study indicated that the optimal rate of salt addition in making lamb stock was 0.3%.