• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.2
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• pp.181-188
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• 1989

The present study has been carried out to investigate the effect of Bactokil(made from didecyldimethyl ammonium chloride isopropanol and water) and Taipet-F (made from natural vitamin E, L-ascorbic acid, glyceride and gallic acid) on retarding lipid oxidation in boiled-dried anchovy. To process boiled-dried anchovy, boiled anchovy dried in cabinet drier $(dry-bulb\;temperature\;40^{\circ}C)$ for 1 hour were fronted with the Bactokil, the Taipet-F and mixture of Bactokil and Taipet-F, respectively. Anchovy fronted with chemicals were redried for 8 hours, packed in polyethylene film bag, and then stored at room temperature $(24{\pm}3^{\circ}C)$. These products were compared with control(untreated with chemicals) during storage. The changes in volatile basic nitrogen of each product was negligible during storage. The thiobarbituric acid and peroxide values of each product increased up to 10 days of storage, and then decreased. In color value of each product, L value increased, while n, b and ${\bigtriangleup}E$ values decreased during storage. The changes in brown pigment formation of each product increased up to final stage of storage. From the results of chemical analysis and sensory evaluation, the product treated with Taipet-F(0.5%, v/v) was the most effective on retarding lipid oxidation of the boiled -dried anchovy, followed by the product treated withthe mixture of Bactokil (0.04%, v/v) and Taipet-F (0.5%, v/v), the product treated with Bactokil(0.04%, v/v) and control, in the order named.

• The korean journal of orthodontics
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• v.28 no.3 s.68
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• pp.399-407
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• 1998

In order to resolve enamel demineralization around orthodontic bracket, fluoride-releasing materials, glass ionomer cements and fluoride-containing resin, were introduced in orthodontic department. There were many studies about their fluoride release, but their results were controversial. The purpose of this study was to clarify the pattern and amounts of fluoride release from glass ionomer cements and a fluoride-containing resin during 70 days in vitro. Disc shaped specimens were prepared and immersed in polyethylene tube containing 2ml distilled deionized water. The daily amounts of the fluoride released from each specimens were measured after experiment 1 day, 3 days, 7 days, 14 days, 42 days and 70 days. They were measured by fluoride-specific electrode combined pH/Ion meter. The following results were as follow, 1. Fluorides released from fluoride-containing resin during 1 day were significantly less than those from glass ionomer cements. 2. On experiment 70 days, mean daily amounts of fluoride released from Miracle-$Mix^{\circledR}$were $3.4{\mu}g/cm^2$, those from Fuji GC $II^{\circledR}$ were $2.7{\mu}g/cm^2$, those from $Orthobond^{\circledR}$ were $2.3{\mu}g/cm^2$, those from Fuji GC $LC^{\circledR}$were $1.4{\mu}g/cm^2$ and those from fluoride-containing resin, $Heliomolar^{\circledR}$, were $0.1{\mu}g/cm^2$. 3. There were no significant differences in daily amounts of fluoride released from between self-curing glass ionomer cements and light-curing glass ionomer cements. Amounts of released fluoride varied among commercially available products. 4. In all experimental materials, amounts of released fluoride decreased rapidly until experimental 3 days and then decreased slowly until 14 days and more slowly until 70 days.

• Journal of the Korean Institute of Landscape Architecture
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• v.45 no.4
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• pp.23-34
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• 2017

This study focused on a planned site located in Gosangol Village in Daegu Metropolitan City that aims to build an urban agricultural park combining urban agriculture and urban park for the sustainable realization of urban agriculture. Accordingly, this study has significance in two perspectives: firstly, suggesting development strategies to be considered when building an urban agricultural park as a theme park, and secondly, presenting guidelines for spatial programs and facilities to be introduced for actual applications. The results are as follows. Firstly, building an urban agricultural park fills a role as a local community space prompted by the demand-oriented evolution of urban parks, and agricultural behaviors to be incorporated in the theme. In this context, 'building an urban agricultural space focusing on sustainability', 'constructing green space systems focusing on agricultural landscape', and 'structuring leisure spaces for communications in the community' are presented as development strategies. Secondly, key functions that an urban agricultural park should have include production and trade of agricultural products on the production side, soil preservation, resource cycling and green space provision on the environmental side, leisure and experience, community vitalization, education, and social security on the social and cultural side, and entertainment functions, ecological functions, and protective functions as urban park functionality. Thirdly, key facilities needed when building an urban agricultural park include urban agricultural facilities other than park management facilities, landscape facilities, recreational facilities, sports facilities, educational facilities, and convenient facilities, and family gardens as the key facility of the urban agricultural park should be scaled in consideration of various purposes and behaviors of their use. This study has a limitation that the subject site was limited to a specific area but has significance in that it presented a planning model for the spatial structuring of park-type urban agriculture.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.1
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• pp.105-110
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• 2009

The effects of heat treated and herb added garlic (Allium sativum L.) on the antioxidant activities were investigated. Boiling ($100^{\circ}C$, 60 min), steaming ($100^{\circ}C$, 30 min), baking ($120^{\circ}C$, 10 min), or high temperature and high pressure (HTHP, $120^{\circ}C$, 20 min, 1.5 kgf/$cm^2$) were applied, and several herbs were added to garlic. Hunter color L-value of heated garlic was significantly decreased, compared to that of control (fresh garlic), whereas a-value and b-value were increased (p<0.05). In the texture profile analysis, hardness, chewiness and gumminess of heated garlic were decreased, whereas adhesiveness was increased. The antioxidant activities determined by DPPH and hydroxyl radical scavenging activities were decreased in HTHP garlic. The pungent taste and garlic odor were the weakest in HTHP garlic. Especially, the pungent taste of HTHP garlic was not detectable. Green tea among several herbs (bay leaf, cinnamon bark, pine needles) showed the highest DPPH radical scavenging activity. Addition of green tea to HTHP garlic was appropriate for decreasing antioxidative activity of HTHP garlic compared to fresh garlic. Based on these results, it was suggested that high temperature and high pressure treated garlic with green tea might be very useful as a substitute for odorless functional garlic products.

• Tuberculosis and Respiratory Diseases
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• v.62 no.4
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• pp.290-298
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• 2007

Background: The currently available diagnostic markers for pleural effusion have a limited role. The soluble triggering receptor expressed on myeloid cells-1 (sTREM-1) is a molecule recently reported to play an important role in the myeloid cell mediated inflammatory response, and is up regulated in the body fluid by bacterial or fungal products. This study examined the expression of sTREM-1 in pleural effusion. Methods: Between April 2004 and December 2005, 48 patients with pleural effusions were enrolled in this study. The pleural fluids were taken and analyzed for the total protein, glucose, lactate dehydrogenase (LDH), adenosine deaminase (ADA), and sTREM-1. Bacterial cultures and cytology tests were also performed. Results: The clinical diagnoses were 17 parapneumonic, 14 tuberculous, and 13 malignant effusions. Four patients presented with transudates. The mean ages of the parapneumonic, tuberculous and malignant effusion groups were $57.1{\pm}19.7$, $49.5{\pm}18.6$, $66.9{\pm}15.5$, and $76.0{\pm}18.1$. respectively. The level of sTREM-1 expression was significantly higher in the parapneumonic effusions ($344.0{\pm}488.7$) than in the tuberculous effusions ($81.7{\pm}56.6$) and malignant effusions ($39.3{\pm}19.6$). With a cut-off value of 55.4pg/ml, the sensitivity and specificity for a parapneumonic effusion was 70.6% and 74.1%. Conclusion: sTREM-1 expression is significantly higher in parapneumonic effusions, suggesting its potential role as an additional diagnostic marker for pleural effusions.

• Journal of Bio-Environment Control
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• v.19 no.1
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• pp.49-54
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• 2010

The study was conducted to compare the postharvest physiology and storability of fresh cut paprika fruits classified by normal, blossom end rot(BER), and misshapen (or knots) fruit. Some disordered paprika fruits that were produced frequently during high temperature season in highland, were sorted out to non-marketable products. These fruits are mostly wasted, but some of them may be used for fresh cut. The respiration rate of fresh cut paprika fruits was lower and ethylene production rate was higher in normal fruits than in disordered fruits, but there was no significant difference. The fresh-cut paprika fruits were stored in MAP conditions at $4^{\circ}C$, $9^{\circ}C$ and room temperature in 25 ${\mu}m$ and 50 ${\mu}m$ thickness ceramic film packaging. The fresh weight of fresh cut paprika fruits decreased below to 1.1% regardless of fruit types, but the fresh weight loss increased in thinner packaging materials and lower storage temperatures. There were not significant different carbon dioxide and oxygen contents in MAP of all fruit types, while $4^{\circ}C$ storage temperature treatment and 25 ${\mu}m$ thickness ceramic film treatment had lower carbon dioxide and higher oxygen contents. Moreover, the carbon dioxide and oxygen contents were changed rapidly at 9 days in $4^{\circ}C$ storage and at 6 days in $9^{\circ}C$ storage when the visual quality of fresh cut decreased dramatically. The ethylene concentration of packages was below 7 ${\mu}l{\cdot}l^{-1}$ in all treatments during storage, while the treatments of thinner packaging material and lower storage temperature showed lower ethylene concentration. The fresh cut of disordered fruits showed less visual quality than normal fruit treatment in both $4^{\circ}C$ and $9^{\circ}C$ storage temperatures, but there was no significant difference. The value of $4^{\circ}C$ treatment that measured 12 days in storage was higher than $9^{\circ}C$ treatment that measured 9 days in storage. The results suggest that the disordered fruits may be used to fresh cut product without any concerns that they will decreased the value of commodities more quickly than the fresh cut made of marketable paprika fruits. As the fresh cut paprika fruits stored in MAP condition, the more effective storage temperature is $4^{\circ}C$ that may have induced chilling injury a whole fruit of the paprika.

• Asia pacific journal of information systems
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• v.18 no.2
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• pp.41-72
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• 2008

The purpose of this study is the investigation of the effects of user participation, network effect, social influence, and usefulness on stickiness and continued use on Internet communities. In this research, stickiness refers to repeat visit and visit duration to an Internet community. Continued use means the willingness to continue to use an Internet community in the future. Internet community-based companies can earn money through selling the digital contents such as game, music, and avatar, advertizing on internet site, or offering an affiliate marketing. For such money making, stickiness and continued use of Internet users is much more important than the number of Internet users. We tried to answer following three questions. Fist, what is the effects of user participation on stickiness and continued use on Internet communities? Second, by what is user participation formed? Third, are network effect, social influence, and usefulness that was significant at prior research about technology acceptance model(TAM) still significant on internet communities? In this study, user participation, network effect, social influence, and usefulness are independent variables, stickiness is mediating variable, and continued use is dependent variable. Among independent variables, we are focused on user participation. User participation means that Internet user participates in the development of Internet community site (called mini-hompy or blog in Korea). User participation was studied from 1970 to 1997 at the research area of information system. But since 1997 when Internet started to spread to the public, user participation has hardly been studied. Given the importance of user participation at the success of Internet-based companies, it is very meaningful to study the research topic of user participation. To test the proposed model, we used a data set generated from the survey. The survey instrument was designed on the basis of a comprehensive literature review and interviews of experts, and was refined through several rounds of pretests, revisions, and pilot tests. The respondents of survey were the undergraduates and the graduate students who mainly used Internet communities. Data analysis was conducted using 217 respondents(response rate, 97.7 percent). We used structural equation modeling(SEM) implemented in partial least square(PLS). We chose PLS for two reason. First, our model has formative constructs. PLS uses components-based algorithm and can estimated formative constructs. Second, PLS is more appropriate when the research model is in an early stage of development. A review of the literature suggests that empirical tests of user participation is still sparse. The test of model was executed in the order of three research questions. First user participation had the direct effects on stickiness(${\beta}$=0.150, p<0.01) and continued use (${\beta}$=0.119, p<0.05). And user participation, as a partial mediation model, had a indirect effect on continued use mediated through stickiness (${\beta}$=0.007, p<0.05). Second, optional participation and prosuming participation significantly formed user participation. Optional participation, with a path magnitude as high as 0.986 (p<0.001), is a key determinant for the strength of user participation. Third, Network effect (${\beta}$=0.236, p<0.001). social influence (${\beta}$=0.135, p<0.05), and usefulness (${\beta}$=0.343, p<0.001) had directly significant impacts on stickiness. But network effect and social influence, as a full mediation model, had both indirectly significant impacts on continued use mediated through stickiness (${\beta}$=0.11, p<0.001, and ${\beta}$=0.063, p<0.05, respectively). Compared with this result, usefulness, as a partial mediation model, had a direct impact on continued use and a indirect impact on continued use mediated through stickiness. This study has three contributions. First this is the first empirical study showing that user participation is the significant driver of continued use. The researchers of information system have hardly studies user participation since late 1990s. And the researchers of marketing have studied a few lately. Second, this study enhanced the understanding of user participation. Up to recently, user participation has been studied from the bipolar viewpoint of participation v.s non-participation. Also, even the study on participation has been studied from the point of limited optional participation. But, this study proved the existence of prosuming participation to design and produce products or services, besides optional participation. And this study empirically proved that optional participation and prosuming participation were the key determinant for user participation. Third, our study compliments traditional studies of TAM. According prior literature about of TAM, the constructs of network effect, social influence, and usefulness had effects on the technology adoption. This study proved that these constructs still are significant on Internet communities.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.10 no.1
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• pp.1-9
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• 1977

The purpose of this study is to complish a method of fish glue malting with residual products such as fish head and skin discarded from sea food processing. Using the skins of Alaska pollack and file fish from fillet packers, the optimum conditions of skin glue processing were investigated and physical and chemical properties of the product were also determined. The yields of Alaska pollack, Thelagra calcogramma, skin and file fish, Novodon modestus, skin to the total body weight were $4.6\%\;and\;5.0\%$ respectively. The optimum conditions for a $49.3\%$n yield Alaska pollack skin glue processing were considered the extraction of previously tinted in $0.1\%$ calcium hydroxide solution for 3 hours with the additional water as much as 3 times of sample weight at $70^{\circ}C$ for 3 hours under the controlled pH 5.0. The conditions for file fish skin glue were similar to those of Alaska pollack except the addition of five times of water to the weight of sample skin needed for extraction. The content of crude protein of Alaska pollack and file fish skin glue were $98.0\%\;and\;96.0\%$ respectively. The contents of crude ash and crude lipid were not different from that of chemical grade gelatin. Relative viscosity, melting point, gelation temperature and jelly strength of Alaska pollack skin glue marked 5.84, $21.8^{\circ}C,\;7.1^{\circ}C\;and\;10.0g$ respectively and those of file fish skin glue showed $5.79,\;25.0^{\circ}C,\;7.4^{\circ}C\;and\;11.6g$ respectively.The color and turbidity of Alaska pollack skin glue are slightly superior to those of file fish skin glue. It is supposed that the extract residue of skin glue is valuable for use the animal feeds by the results of amino acid composition. And the ratio of each amino acid content to the total amino acid of Alaska pollack and file fish skin glue is similar to that of chemical grade gelatin.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.482-490
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• 2017

This study was carried out to analyze the pasting and antioxidant characteristics of cooked mixed grains consisting of germinated millet and rice with varying addition rates and cooking methods. In this study, we chose two foxtail millets: glutinous ('Samdachal') and non-glutinous ('Samdame'), along with a glutinous proso millet ('Ibaekchal'). Cooked mixed grain rice-added germinated millet was cooked by general and high pressure cooking methods, with and without fermented alcohol. The peak and trough viscosity of germinated millet were decreased significantly with increasing amounts of germinated millet. The phenolic compounds and radical scavenging activity of cooked rice-added germinated millet increased significantly with the addition of germinated millet (p<0.05). The total polyphenol contents of cooked rice-added germinated Samdachal, Samdame, and Ibaekchal were 127.74~194.11, 128.20~192.56, and $128.88{\sim}171.28{\mu}g\;GAE/g$, respectively. The total flavonoid contents were 13.79~30.23, 14.77~25.99, and $15.28{\sim}29.56{\mu}g\;CE/g$, respectively. DPPH and ABTS radical scavenging activities were 3.31~5.73 and 6.31~9.69 mg TE/100 g for cooked rice-added germinated Samdachal; 3.14~8.58 and 6.05~10.19 mg TE/100 g for Samdame; and 3.37~7.45 and 6.27~9.27 mg TE/100 g for Ibaekchal, respectively. In this study, phenolic compounds and radical scavenging activity of cooked mixed grain rice-added germinated millet with different addition rates and cooking methods can be used as basic data for manufacturing processed products.

• Management & Information Systems Review
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• v.37 no.2
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• pp.1-21
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• 2018

According to the results of the FKI's ethical management status and CSR promotion status, about 95% of domestic companies enact the Code of Ethics, while 64% of companies operating systems for communication and dialogue with stakeholders in the process of CSR activities, It seems that strategic CSR activities of domestic companies have not been fully established yet compared with the introduction of ethical management. Even if companies conduct CSR activities strategically, there is very little CSR level of the companies that consumers perceive. This is because the psychological mechanism of CSR on consumers' perceptions is too complicated and detailed, resulting in a positive result and a negative result depending on the investigator's research method. So far, there have been many studies on the direct impact of CSR on corporate evaluation, purchase intention, and corporate image. However, there are few studies on the effect of CSR and CA on purchase intention through product attitude. Therefore, The purpose of this study is to demonstrate the effect of corporate social responsibility(CSR) and corporate Ability(CA) on the purchase intention through product attitudes perceived by consumers, and the moderating effect of corporate reputation between product attitude and purchase intention. As a research method, we selected 4 companies, such as Samsung etc, who have been conducting CSR for the past 10 years, as a sample. The relationship between the CSR and the corporate competence of these companies on purchasing intention was examined through questionnaires for general consumers. The results of this study show that CSR and CA have a positive effect on product attitude, and consumers' product attitude has a positive effect on purchase intention. In addition, CSR and CA were found to have a positive (+) effect on purchase intention through consumer attitude. Finally, it is found that the reputation of the firm has a moderating effect on the relationship between consumer's product attitude and purchase intention. This study suggests that CSR should be strategically promoted in order to positively shape the attitude of consumers toward products of companies and their companies. As a theoretical implication, this study showed that the effect of CSR activities and CA on consumer's product attitude and purchase intention, centered on mediating effects of product attitude and corporate reputation discrimination.