• Food Science of Animal Resources
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• v.35 no.6
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• pp.757-764
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• 2015

This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4℃ for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was significantly decreased along with reduction in the water holding capacity in both of two groups. Redness of meat juice was significantly (p<0.05) increased during storage, and considerably increased in the refrigerated samples after sous-vide cooked at the 7 to 10 d. The thiobarbituric acid reactive substances (TBARS) was significantly increased and was higher in the refrigerator stored chicken breast samples after sous-vide cooking. The volatile basic nitrogen (VBN) value was significantly increased in both groups, but the VBN value of the stored raw meat sample before sous-vide cooking was increased at an early storage, while the VBN value of the stored sample after sous-vide cooking was increased gradually in this study. Total viable counts and coliform counts were significantly decreased during storage, and coliforms were not detected after 7 d of storage in both groups. Salmonella spp. was not detected during the whole studied period. The outcome of this research can provide preliminary data that could be used to apply for further study of chicken breast using sous-vide cooking method that could be attractive to consumers.

• Journal of Digital Convergence
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• v.18 no.10
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• pp.403-408
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• 2020

This paper is to evaluate the usability of two representative video meeting services currently used by university for research to improve the quality of university remote lecture. questionnaires based on Kano Model were designed and in-depth interviews were conducted to provide qualitative approaches. Screen-sharing functions, the one-dimensional functions was the most important function. and attractive functions had relatively diverse directions. For essential functions, there was a wide gap in quality due to user-specific equipment. The function in which other platforms exist or business-related was not important. Webex reacted negatively to the aging UI, while Zoom responded negatively to the unilateral mute function. In addition, the development direction was presented in five ways as a result of analysis of these results. under Corona-19 situation, I hope this study will lead to continuous research to make stepping stone for remoted educational development.

• Journal of Fashion Business
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• v.5 no.2
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• pp.87-104
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• 2001

The purpose of this study is to understand the distributions of fashion market and it's characteristics by investigating the attributes and changes of three representative fashion markets i. e. Chungjang Street Market, Underground Shopping arcades, Department Stores in Kwangju Metropolitan city. This study might contribute to the construction of more attractive fashion markets and also to consumer convenience by providing information about fashion. The method of investigation is by direct market visiting and interview from 2000. 7. 11 until 7. 30. The result is as follows; 1. Chungjang Street: This is the most famous and fashionable area, situated mainly on Chungjang street and Hwangkum-dong. The various kind of designer's boutiques, national brands, wedding shops, multi-shops etc. take place. Teenagers and people in their early twenties are the main customers. This point should be born in mind in a strategy of marketing. 2. Underground Shopping arcades: This market is open to customers of all ages and to the passengers crossing the streets and the purposeful visitors, even in rainy or snow days. However it is hard for novices to find it. 3. Department Stores: There are three department stores which are very competitive with each other by granting not only spacious and comfortable shopping areas but also places for children and cultural activities. The strategy of exhibiting unique items unparalleled in it's quality, might be needed with providing a comfortable parking lot, high quality commodes, appropriate sales program and more effective sales managements.

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.229-234
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• 2003

Effects of Monascus koji on color, peroxide value, textural properties, microbial stability, and sensory characteristics of bologna-type sausage during storage at $4^{\circ}C$ for 22 days were studied. Addition of 2% Monascus koji resulted in attractive color and distinctly improved color retention. Lipid oxidation was effectively inhibited by lowering the level of peroxide value. Textural properties and microbial stability of the samples were not affected, whereas color was improved by the addition of Monascus koji. Utilization of Monascus koji in meat product could reduce the use of nitrite and inhibit lipid peroxidation during storage.

• Journal of Korean Biological Nursing Science
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• v.20 no.1
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• pp.11-19
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• 2018

Purpose: The purposes of this study were to perform items analysis using the classical test theory (CTT) and the item response theory (IRT), and to establish the validity and reliability of the Korean version of pressure ulcer prevention knowledge. Methods: The 26-item pressure ulcer prevention knowledge instrument was translated into Korean, and the item analysis of the 22 items having an adequate content validity index (CVI), was conducted. A total of 240 registered nurses in 2 university hospitals completed the questionnaire. Each item was analyzed applying CTT and IRT according to 2-parameter logistic model. Response alternatives quality, item difficulty and item discrimination were evaluated. For testing validity and reliability, Pearson correlation coefficient and Kuder Richardson-20 (KR-20) were used. Results: Scale CVI was .90 (Item-CVI range= .75-1.00). The total correct answer rate for this study population was relatively low as 52.5%. The quality of response alternatives was found to be relatively good (range= .02-.83). The item difficulty of the questions ranged form .10 to .86 according to CTT and -12.19 to 29.92 according to the IRT. This instrument had 12-low, 2-medium and 8-high item difficulty applying IRT. The values for the item discrimination ranged .04-.57 applying CTT and .00-1.47 applying IRT. And overall internal consistency (KR-20) was .62 and stability (test-retest) was .82. Conclusion: The instrument had relatively weak construct validity, item discrimination according to the IRT. Therefore, the cautious usage of a Korean version of this instrument would be recommended for discrimination because there are so many attractive response alternatives and low internal consistency.

• Journal of Communications and Networks
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• v.15 no.1
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• pp.61-70
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• 2013

The increasing number of mobile users and the popularity of real-time applications make wired-wireless integrated network extremely attractive. In this case, quality of service (QoS) adaptability is particularly important since some important features of the integrated network call for QoS adaptability, such as mobility, bursty applications and so on. Traditional QoS schemes include integrated service (IntServ) and differentiated service (DiffSev) as well as their variants. However, they are not able to balance well between scalability and QoS granularity. For example, IntServ faces the scalability problem, while DiffServ can only provide coarse granular QoS. In addition, they are also unable to efficiently support QoS adaptability. Therefore, a per-packet differentiated queueing service (DQS) was proposed. DQS was originally proposed to balance between scalability and QoS granularity in wired networks and then extended to wireless networks. This paper mainly discusses how to use DQS to support QoS adaptability in wired-wireless integrated networks. To this end, we propose a scheme to determine dynamic delay bounds, which is the key step to implement DQS to support QoS adaptability. Simulation studies along with some discussions are further conducted to investigate the QoS adaptability of the proposed scheme, especially in terms of its support of QoS adaptability to mobility and to bursty real-time applications.

• FLOWER RESEARCH JOURNAL
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• v.26 no.4
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• pp.179-186
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• 2018

Ranunculus asiaticus characterizes colorful and attractive flower shapes that are related with the ornamental value of bulbous plants. Improving ornamental value of bulbous flowers has been the general goal of floricultural market. Gibberellic acid ($GA_3$) and benzyladenine (BA) play an important role in growth and developmental processes in floriculture. Combinational treatments of these two hormones have been used in floriculture to improve flower quality. We assessed the effects of combined $GA_3$ and BA, as well as the individual effects of each hormone, on growth characteristics using soil drench application to eight R. asiaticus cultivars, 'Giallo Millepetali', 'Bianco Millepetali', 'Arancio Millepetali', 'Rosa SC', 'Arancio Pratolino', 'Giallo Pratolino', 'Bianco Pratolino', and 'Rosa Ch Pratolino'. $GA_3$ treatments increased plant height and first flower size of R. asiaticus cultivars. Moreover, about 5 to 9 days to flowering were averagely shortened by $GA_3$ treatments compared to controls. On the other hand, the opposites, including first flower size and days to flowering, were observed for cultivars treated with BA, compared with controls. Treatments of $GA_3$ + BA generally affected growth traits, such as plant height, flower size, and the timing of flowering on some R. asiaticus cultivars. In particular, about 5 to 6 days to flowering were reduced on average by Treatments of $GA_3$ + BA. Our results showed positive growth effects, including plant height, days to flowering, first flower height, number of flowers from the application of individual and combined hormones to R. asiaticus cultivars and demonstrate a role for these hormones in future bulbous floriculture.

• Journal of Ceramic Processing Research
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• v.20 no.5
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• pp.484-489
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• 2019

VO2 is an attractive candidate as a transition metal oxide switching material as a selection device for reduction of sneak-path current. We demonstrate deposition of nanoscale VO2 thin films via thermal atomic layer deposition (ALD) with H2O reactant. Using this method, we demonstrate VO2 thin films with high-quality characteristics, including crystallinity, reproducibility using X-ray diffraction, and X-ray photoelectron spectroscopy measurement. We also present a method that can increase uniformity and thin film quality by splitting the pulse cycle into two using scanning electron microscope measurement. We demonstrate an ON / OFF ratio of about 40, which is caused by metal insulator transition (MIT) of VO2 thin film. ALD-deposited VO2 films with high film uniformity can be applied to next-generation nonvolatile memory devices with high density due to their metal-insulator transition characteristic with high current density, fast switching speed, and high ON / OFF ratio.

• Food Science and Preservation
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• v.15 no.1
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• pp.144-149
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• 2008

Physiological, sensory and microbiological evaluations were conducted during fermentation of Chungkookjang. with Choi-cha (non-fermented green tea) powder in efforts to improve the sensory quality of Chungkookjang. Growth of fermentative microorganisms in Chungkookjang was inhibited by Choi-cha; the pH and VBN value decreased as the concentration of Choi-cha increased. Brightness (L) and redness (a) of Chungkookjang fermented with Choi-cha were significantly decreased, resulting in the appearance of all samples fermented with Choi-cha being less attractive than was the control. The sensory quality of Chungkookjang was significantly increased when Choi-cha was added up to 3%, (w/v), and off-odor was reduced. The antioxidative property of Chungkookjang fermented with 3% (w/v) Choi-cha was significantly higher than that of the control. This result indicated that the sensory quality of Chungkookjang was improved by fermentation with 3% (w/v) of Choi-cha powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.1076-1087
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• 2006

The purpose of this study was to identify critical control points of service encounter by types of restaurants in order to manage moment of truth when customers encounter services. Questionnaires were collected from 812 customers (aged 15 years or older) who had used restaurants in Seoul, from October 24, 2005 to November 6, 2005. The main results of this study were as follows: Statistically significant differences were shown between importance and performance of interaction quality, physical environment quality and outcome quality. Significant differences were also shown in importance and performance of interaction and physical environment quality, and performance of outcome quality by restaurant types but no significant difference was indicated in importance of outcome quality by restaurant types. That is, the importance of outcome quality, which means the quality of food, was regarded as important by customers who use restaurants regardless of types of restaurants. The result of examining interaction quality showed that family restaurants managed waiting customers quite well and provided information on the Internet homepage. Performance of responding to customers with complaints was rated the highest in family restaurants. Regarding physical environment quality, importance and performance scores significantly differed by types of restaurants in order of fine-dining restaurants, family restaurants, and fast-food restaurants. In terms of service encounter quality, items whose importance scores were high but performance scores were low in importance-performance analysis matrix were 'quality of provided food is always uniform' and 'the space between other tables is enough' for fine-dining restaurants. In family restaurants, 'size of chairs or tables is enough', and 'the space between other tables is enough' were included in the items, while 'interior facilities are attractive', 'size of chairs and tables is enough', and 'the space between other tables is enough' were included in the items in case of fast-food restaurants. A difference was indicated depending on types of restaurants.