• Korean Journal of Plant Resources
• /
• v.30 no.1
• /
• pp.110-123
• /
• 2017

The authors reviewed the history of creation and management, purposes, extents, methods of creation, planting species and mediums, structure of vegetation layers and legal management, etc. of coastal forests of Korea. Since the Goryeo dynasty, the inhabitants in the coastal regions has long been aware the safety from natural disasters and the local governments manages for the defence and natural disasters, and collaboration among GO and NGOs, as well as enterprises are participating to the conservation of coastal forests in Korea. The purposes of creation and management of coastal forests in historical aspects are prevention of disasters, safety by the Fengsui, military uses, and timber productions, but partly as the places for religious beliefs, safety from diseases and fires, increasing of forest products and fishes, as well as tourists, improving of amenity and landscapes and recreation, inherits of traditional culture, habitats for wildlife, and ecological corridors, etc. The inhabitant in the coastal region who experienced frequent natural disasters has strong supports for the conservation of coastal forest and as a natural resources to inherits to the coming generations as the coastal forests has high values of academic researches on human society, culture, ecology and recreational uses, etc. The extensive overall researches on the creation and managements of coastal forests, as well as cultural tradition in the coastal forests of Korean peninsula are critically essential.

• Food Science and Preservation
• /
• v.21 no.2
• /
• pp.181-186
• /
• 2014

This study was conducted to that investigate the quality characteristics of wet-ground whole-grain buckwheat powder for the buckwheat husk. The particle size of buckwheat rice was 74.84 ${\mu}m$, which was approximately four to five times larger than wet-ground whole buckwheat by wet grinding. The particle size showed that there was no significant difference after 90 min on wet grinding. The total phenolics and total flavonoids contents of the whole buckwheat powder were higher than those of buckwheat rice, and they gradually increased wet grinding progressed. The rutin contents of the buckwheat increased after wet grinding and was 152.90 ppm at 90 min. There was no significant difference in the quercetin contents after wet grinding at different times. The mineral contents (Ca, K and Mg) of the whole buckwheat powder were greater than those of the buckwheat rice. Further, Zn and Mn were detected in the whole buckwheat powder. The total amino acid content of the whole buckwheat powder increased to 22.27 mg%, and the important glutamic acid increased from 14.58 to 30.45 mg%. These study results were based on 90 min wet-grinding time for whole-buckwheat-powder manufacture. Whole buckwheat powder manufactured through wet grinding can be used as an active ingredient of buckwheat husk.

• The Korean Journal of Financial Management
• /
• v.22 no.1
• /
• pp.1-36
• /
• 2005

In this study, we analyzed determinant factors of leverage ratio and debt maturity for Korean firms in the simultaneous equation system using 2SLS (two stage least square) method under assumption that two variables are jointly determined in the capital structure decision. As a result of the analysis, we found that leverage ratio and debt maturity are positively related. Also, as for determinant factors of debt maturity, agency cost hypothesis, asset maturity matching hypothesis, signalling and liquidity risk hypothesis are all generally supported, and further leverage ratio are significantly positively related with firm size, but negatively related with default risk. However, when we divided samples into groups according to bank debt level and Chaebul affiliation, with contrast to existing study which worked on similar issues with OLS, we found no evidence supporting the argument that the information asymmetry problem is less severe in firms with more bank debt, whereas information asymmetry and financial constraint problems are more severe in non-Chaebul affiliated firms.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.8
• /
• pp.1092-1098
• /
• 2011

The present study was conducted to investigate the effect of ${\beta}$-carotene on the antioxidant system of rats with diabetes. Forty Sprague Dawley rats were fed the AIN-76 control diet or the same diet supplemented with ${\beta}$-carotene (7.2 mg/kg diet) for 3 weeks, then diabetes was induced in half the rats by administering streptozotocin (45 mg/kg BW) into the femoral muscle. Diabetic and normal rats were fed the experimental diets for 2 more weeks. To investigate the effect of dietary ${\beta}$-carotene on diabetes, the activities of antioxidative enzymes and glutathione concentration were determined in normal and streptozotocin-induced diabetic rats. The plasma glucose levels in diabetic rats were not influenced by the dietary supplementation of ${\beta}$-carotene. Hepatic activities of catalase and superoxide dismutase in diabetic rats were significantly lower than those of control rats but ${\beta}$-carotene tended to induce these activities. Glutathione-S-transferase activity was not significantly different between experimental groups. Glucose-6-phosphatase activity was induced in diabetic rats, but dietary supplementation of ${\beta}$-carotene reduced this activity. The hepatic concentration of reduced glutathione in diabetic rats was lower than that of control rats, but dietary supplementation with ${\beta}$-carotene restored the content to some extent. These data suggest that diabetic rats are exposed to increased oxidative stress and that dietary supplementation with ${\beta}$-carotene may reduce its detrimental effects.

• Journal of the East Asian Society of Dietary Life
• /
• v.17 no.3
• /
• pp.364-370
• /
• 2007

This study was carried out to investigate the effect of lipid type on the physicochemical properties and sensory score of pork patties. The samples consisted of pork patties containing 20% pork fat (PP), 20% olive oil (OP), and 20% soybean oil (SP). The surface color, water holding capacity, increased rate in thickness, decreased rate in diameter, rheological properties, pH, VBN content and TBARS value were determined for the pork patties as the physicochemical properties: the sensory scores were also evaluated. The $L^*$ value for PP was the highest, and the lowest for OP among the samples (p<0.05). For the $a^*$ value OP was the highest among the samples, and the $b^*$ value of OP was lower than that of the PP (p<0.05). The water holding capacity and increased rate of thickness were higher for PP than for OP and SP (p<0.05). The cooking loss and decreased rate of diameter of PP were lower than those of OP and SP (p<0.05). The hardness and springiness of OP and SP were higher than those of PP, and SP had the highest chewiness among the samples (p<0.05). However, cohesiveness and gumminess were not different among the samples. The pH of SP was the highest among the samples, and the TBARS value of OP was lowest (p<0.05). The VBN contents were not different among the samples. The amounts of raw color for OP and SP were higher than that of PP (p<0.05). The raw aroma was not different among the samples. Also, roasted aroma and taste were not different among the samples, but the tenderness, juiciness, and palatability of SP were the highest among the samples (p<0.05).

• Journal of the Computational Structural Engineering Institute of Korea
• /
• v.26 no.1
• /
• pp.69-77
• /
• 2013

When structural design of a tall building is conducted, reduction of wind-induced lateral displacement is one of the most important problem. For this purpose, additional dampers and vibration control devices are generally considered. In this process, control performance of additional devices are usually investigated for optimal design without variation of characteristics of a structure. In this study, multi-objective integrated optimization of structure-smart control device is conducted and possibility of reduction of structural resources of a tall building with additional smart damping device has been investigated. To this end, a 60-story diagrid building structure is used as an example structure and artificial wind loads are used for evaluation of wind-induced responses. An MR damper is added to the conventional TMD to develop a smart TMD. Because dynamic responses and the amount of structural material and additional smart damping devices are required to be reduced, a multi-objective genetic algorithm is employed in this study. After numerical simulation, various optimal designs that can satisfy control performance requirement can be obtained by appropriately reducing the amount of structural material and additional smart damping device.

• Management & Information Systems Review
• /
• v.35 no.1
• /
• pp.155-172
• /
• 2016

Customer participation behavior(CPB) and customer citizenship behavior(CCB) which are customers' active functions and roles implemented in service encounter contribute to the service quality. Thanks to these ideas, many researches focus on the influences of these two customers' behaviors on relational outcomes, additionally. However, when examining the characteristics of CPB and CCB, it is notable that CPB and CCB are positively influenced by relationships between customers and firms, adversely. In other words, it is necessary to find that commercial friendship representing a deep relationship can address these two customers' behaviors, as well as may influence relational outcomes. As results, intimate friendship between a customer and an encounter provider has a positive influence on CPB and CCB, expectedly. These findings show that customers having prior contacts can play active roles in a service encounter. Additionally, it is identified that CPB and CCB have positive influences on the relational outcomes such as customer cooperations. Consequently, CPB and CCB are likely to be on the loop of a relational circulation.

• Culinary science and hospitality research
• /
• v.19 no.5
• /
• pp.280-295
• /
• 2013

This study analyzes the differences to examine which education is more effective for practical cooking skills. A survey was conducted on the 4 year university students majoring in culinary arts to examine the recognition levels of culinary practice education for the purpose of searching for an improvement plan for culinary education. The results are as follows. Seniors recognize the importance of learning theory, while the classes offered now are focusing on getting cooking certificates. The students approach cooking not only for eating food but also for the arts, showing increased interests in 'creative food' and 'fusion food.' In class, they feel the necessity of establishing a standard for a fair assessment and English skills for the globalization of food service. Hereupon this study recognizes the current state of culinary education service, draws factors which decide the quality of culinary arts education, and examines student satisfaction with theoretical education, practical education, assessment, and external education by using a factor analysis of twenty quality attributes. Through the development and application of various programs, operation of open practice classes and culinary organization reflecting social changes in learning courses, the culinary arts education is considered to be more vitalized. In this respect, this study introduces four measures which were designed to facilitate the education of highly-skilled human resources in the culinary field.

• Journal of the Korean Chemical Society
• /
• v.42 no.4
• /
• pp.369-377
• /
• 1998

The palladium(II) and platinum(II) complexes(where, $([M(L)_2X_2]$, M=Pd(II), Pt(II); L=isoxazole(isox), 3,5-dimethylisoxazole(3,5-diMeisox), 3-methyl, 5-phenylisoxazole(3-Me, 5-Ph-isox), and 4-amino-3,5-dimethylisoxazole (4-ADI); X=Cl, Br) with isoxazole and its derivatives were investigated on antitumor activity by MM2 and EHMO calculation. Because for all the complexes the ${\sigma}MO$ energy level $(E_{{\sigma}(M-X)})$ between $d_x^{2-}_y^2$ orbital of central metal and px orbital of halogen atom is less than ${\sigma}MO$ energy level $(E_{{\sigma}(M-N)})$ between $d_x^{2-}_y^2$ orbital of central metal and px orbital of N atom, without exception. And judging, from the lower $(E_{\'{o}(m-x)})$ value in trans, the bonding strength was found to be weaker in trans isomer than in cis. For the Pd(II) and Pt(II) complexes which have planar ligands, it was shown that for all the complexes dissociation of X-atom in the Pd(II) complexes is easier than that of X-atom in the Pt(II) complexes in both cis- and trans-complexes. Therefore it suggests that the easier dissociation of $X^-$ ion has some relations with antitumor activity, and a linear equation with correlation coefficient of 0.96 was found between ${\Delta}E_{{\sigma}(N-X)}(E_{{\sigma}(M-N)}-E_{{\sigma}(M-X)})$ and inhibitory activity coefficient, logIA.

• Korean Journal of Food Science and Technology
• /
• v.11 no.2
• /
• pp.131-137
• /
• 1979

The effect of CA storage on the fresh ginseng roots were investigated. The quality of red ginseng prepared from the roots of CA storages were also evaluated and following results were abtained. 1. Fresh ginseng roots stored at controlled atmosphere showed normal appearances for as long as 6 months, while they were contaminated with fungi in 3 months when stored in the refrigerator. 2. The weights of fresh ginseng roots were reduced for 180 days to 9% and $4{\sim}5%$ in cold storage and CA storage, respectively. Those of CA storage were higher than cold storage in their hardness. 3. Bitterness of the fresh ginseng root was generally decreased as it was stored long. The decrease in bitterness of CA group was less than cold-storage group. 4. Respiration of CA group was lower than that of cold-storage group for whole storage periods. 5. Red ginseng perpared from the fresh roots stored for 180 days was incomplete in gelation and its husk was easily detached. 6. Total saponins of the red ginseng made from the fresh ginseng of CA storage was greatly reduced as compared to that prepared commonly.