• Korean journal of food and cookery science
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• v.27 no.6
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• pp.723-733
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• 2011

This study was performed to examine the optimum addition amount of Hizikia fusiformis powder to be used with rice flour in the preparation of Hizikia fusiformis Sulgidduk (traditional rice cake). Hizikia fusiformis powder was added to rice powder at ratios of 5, 10, 15 and 20% (w/w). The moisture content of Sulgidduk was increased with the addition of Hizikia fusiformis powder, whereas the pH content was decreased. The addition also lowered the lightness and yellowness values but increased the greenness value. Mineral contents were increased. Hardness, springiness, and brittleness were decreased, and cohesiveness was increased as the added powder content also increased. In the sensory evaluation of Hizikia fusiformis Sulgidduk, color, flavor, taste, softness, chewiness, moistness, cohesiveness, and overall acceptability characteristics were all highest at the 10% addition level. Thus it can be proposed that this is the ideal level of Hizikia fusiformis addition in terms of the sensory properties of the cooked product.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.159-166
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• 2017

This study was to investigate the quality characteristics of white pan bread with added Nurungji, scorched rice. Nurungji powder at the level of 5% (N5), 10% (N10), 15% (N15), 20% (N20) was mixed with flour to make the bread. The overall effects of nurungji powder in pan bread were examined by investigating fermentation rates, volume change, farinograph and TPA analysis, color and preference evaluation. A control showed the highest fermentation rate by 60 min, but there was no significant difference between all samples. Farinograph analysis showed that the water absorption rate was the lowest in control and increased with the addition of nurungji powder. In contrast, in dough development time, control was the shortest and the N20 was the longest. Dough stability showed the best with control, N20 showed the lowest value, and Dough weakness increased significantly as the amount of rice powder was increased. According to TPA analysis it had shown significant differences in hardness and chewiness in the bread with Nurungi. Volume and specific volume tended to decrease as the amount of rice powder added increased. Sensory evaluation showed that the texture of bread had the highest with control, and the overall preference such as color, taste, and flavor showed the best with N15.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.6
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• pp.2178-2184
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• 2010

This study investigated the quality characteristics of the cookies with garlic paste. Five different paste concentration levels of 0, 40, 80, 120 and 140g were added to 400g flour to make the cookie. In terms of color, the L-value and b-value of control group was higher than that with the garlic paste added. In the case of the a-value of garlic paste added group was higher than that with the control group. Among the textural characteristics hardness was decreased according to the addition level of garlic paste. For the sensory evaluation, apperance, taste, texture and overall acceptability were excellent in the group with the addition of 40g garlic paste. From the results of this study, the cookie with 40g garlic paste added content was shown to have the best quality.

• Korean Journal of Veterinary Service
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• v.21 no.2
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• pp.107-115
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• 1998

In order to establish a rapid, sensitive and specific diagnostic method for detection of antibody to Brucella abortus, a enzyme-linked immunosorbent assay(ELISA) was adapted. The diagnostic efficacy of the established ELISA was compared with that of the standard tube agglutination test for B abortus. 1. It was found that the optimal concentration of antigen for this ELISA was 5$\mu\textrm{g}$/ml, the optimal dilution of conjugate was 1 : 2000, and the optimal dilution of serum was 1 : 200, respectively. 2. Cut off value in this ELISA was 1,102 that was determined by mean absorbance(at 492nm) of tube agglutination test negative serum added with the triple value of the standared devation. 3. The relationship between the tube agglutination test and ELISA was showen high corresponding rate with sensitivity(96.3%) and specificity(98.1%). 4. The efficacy of the ELISA for detection of B abortus antibody was compared with tube agglutination test In brucellosis outbreak farm. The sensivity of ELSIA was higher than tube agglutination test.

• Journal of the FoodService Safety
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• v.2 no.1
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• pp.44-50
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• 2021

Physicochemical and antioxidant properties of the three different calorie types of HMR curry rice using fermented turmeric were analyzed in this study. The general tumeric added sample groups showed significantly higher carbohydrate content than the fermented turmeric sample group. In all sample groups, the ratio of protein, fat, and carbohydrate was found to be appropriate according to the nutritional composition ratio as one meal recommended by the Ministry of Health and Welfare. The brightness L value of the general turmeric-added sample group was measured to be significantly brighter than the fermented turmeric-added sample group. The fermented turmeric sample group showed a slightly lower pH value than the general sample group due to organic acids generated during fermentation. As a result of analyzing the radical scavenging activity of ABTS, LFTC, MFTC, and HFTC of the fermented turmeric group were 40.20, 40.46, and 36.16%, respectively, compared to those 32.41, 37.75, and 36.16% of LNTC, MNTC and FNTC of the general sample groups, respectively, consistently indicating that more free radicals were generated in the fermented sample group (p<0.01). Relatively unstable to heat and acid, DPPH scavenged radicals showed similar results to those of ABTS radical scavenging activity in terms of activity. Similar results were also shown in the measurement of total flavonoid and phenol content, which are known to have antioxidant antiviral and anticancer effects. Thus we could conclude that pilot products of the high quality varied calorie levels of HMR Bibimbap set with tumeric, which is helpful for antioxidant action have been developed to meet various customer needs.

• Journal of Navigation and Port Research
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• v.32 no.7
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• pp.561-568
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• 2008

Due to the rapid changes in world trade and shipping environment, today's ports face ever-increasing competition, from adjacent competing ports. To this reason, port service quality has been recognized as an important strategy to take competitive advantage for those competition. In general, service quality has effect on customer loyalty, and customer loyalty is the resource to sustain competitive advantage which service providers or service producers. By improving customer loyalty, companies can get more benefits and added value. However, this causality qf port service quality has not been clearly identified. Thus, various empirical studies in relation to port service quality are needed. The aim of this study is to analyze the effect of perceived port service quality on customer satisfaction and loyalty. To achieve this aim, we established 8 hypotheses based on SERVPERF in order to test correlations of 5 dimensions of port service, port service quality, customer satisfaction, and customer loyalty. From the result of the hypothesis testing, we found that customer satisfaction and port service quality do not affect customer loyalty in spite of high effect of port service on customer satisfaction.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2023.05a
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• pp.33-34
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• 2023

Corrosion of reinforcement steel is a major cause of deterioration in reinforced concrete (RC) structures. In order to protect these structures from corrosion, corrosion inhibitors are added to the concrete mix. In recent years, zwitterionic compounds have shown promising results as corrosion inhibitors in concrete due to their ability to form a protective layer on the surface of the reinforcement steel. The experimental study involves preparing concrete samples with different concentrations of adding the hybrid corrosion inhibitor at a high concentration of chloride ions. This study aims to determine the chloride threshold value and service life of hybrid corrosion inhibitors in reinforced concrete based on zwitterions. The samples are subjected to accelerated corrosion tests in a chloride environment to determine the threshold value and service life of the corrosion inhibitor. The effect of hybrid inhibitor on mechanical properties is guaranteed in allowable range. The chloride threshold concentration and service life of hybrid inhibitor containing samples perform greater than those of plain RC.

• Journal of Service Research and Studies
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• v.10 no.4
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• pp.21-41
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• 2020

As the 4th Industrial Revolution unfolds rapidly, it is important to re-light the intrinsic mission given to universities from a system theory perspective as a condition for the university to survive. In this study, the university was prescribed as a fifth service industry that creates high value-added through higher education services, and attempted to provide a new and novel perspective to various university officials for the scientific rationalization of university management by re-describing it based on the Multidisciplinary perspective based on business administration, but in particular on the theory of service operation management. To this end, the primary purpose of this study is to classify the nature of educational organizations, research organizations, service organizations, and support organizations to properly perform the university's essential mission of education, research, and service, and to explore concepts and techniques for performing management activities that are appropriate to them. In addition, after identifying the university from an academic and practical point of view as a fifth service industry that creates high value-added through higher education services, but more specifically, to provide a new perspective and means for the scientific rationalization of university management by re-identifying university administration based on the business administration theory, in particular the theory of service operation management, and further reflecting a recent trend to view the university president from the CEO's point of view, the specific purpose of this study is to look at this academic system. Through this, we sought the ideal form of a systematic and scientific university management organization that can respond to new environmental changes.

• Proceedings of the KSRS Conference
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• 2005.10a
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• pp.317-320
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• 2005

The LBS (Location-Based Services) are valuable information services combined the location of moving object with various contents such as map, POI (point of Interest), route and so on. The must general service of LBS is route determination service and its applicable parts are FMS (Fleet Management System), travel advisory system and mobile navigation system. The core function of route determination service is determination of optimal route from source to destination in various environments. The MODB (Moving Object Database) system, core part of LBS composition systems, is able to manage current or past location information of moving object and massive trajectory information stored in MODB is value-added data in CRM, ERP and data mining part. Also this past trajectory information can be helpful to determine optimal route. In this paper, we suggest methods to determine optimal route by querying past trajectory information in MODB system and verify the effectiveness of suggested method.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2013.05a
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• pp.238-239
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• 2013

A system to efficiently utilize construction information has been in demand as a result of the changing society where information and knowledge leads to added value. Consequently, the government established a comprehensive information network system for construction industries to manage and utilize construction information which is the currently in use. However, this system is oriented toward management and business performance estimation for engineering and does not integrate a management system for design, construction technology, and construction engineering services. Therefore, this study proposes to develop object technology and management system of construction services and its evaluation to provide such information in real time.