• Korean journal of food and cookery science
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• v.19 no.4
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• pp.493-503
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• 2003

The purpose of this study was to investigate the sensory and mechanical characteristics of Mohaebyung by the addition of chestnut, jujube, dried persimmon, pine nut, and codonopsis lanceolata flours. In the sensory evaluation of Mohaebyung, the acceptance for the color, moistness and sweetness was best with the addition of 25% mixed flour. The flavor, grain, chewiness and overall quality were best with the addition of 20% mixed flour. As a result of a textural analysis, the hardness and springiness of Mohaebyung decreased with increases in the addition of mixed flour. The redness, yellowness and lightness of Mohaebyung were increased with increases in the addition of mixed flour. A moisture content of 15% in the mixed flour added to the Mohaebyung was higher with 25% mixed flour.

• Journal of the Korean Society of Food Culture
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• v.34 no.1
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• pp.61-67
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• 2019

This study examined the quality characteristics of dumpling shells prepared with 0, 2, 4, 6, and 8% mulberry leaf powder. According to the amylograph data, the composite of mulberry leaf powder-wheat flour samples reduced the gelatinization temperatures, viscosities at $95^{\circ}C$, and maximum viscosity with increasing mulberry leaf powder content. The lightness (L) and redness (a) values decreased with increasing mulberry leaf powder content, whereas the yellowness (b) value increased. In addition, the weight, volume, and turbidity increased after cooking. In terms of the textural characteristics, addition of mulberry leaf powder increased the hardness, springiness, cohesiveness, chewiness, and adhesiveness. The DPPH free radical scavenging activity of the dumpling shells increased significantly (p<0.05) with increasing levels of mulberry leaf powder. The taste, chewiness and texture of the dumpling shells prepared with added 4% mulberry leaf powder were preferred. The sensory evaluation showed that the overall preference of the dumpling shell with the addition of 4% mulberry leaf powder was more effective than the control.

• Journal of Information Technology Applications and Management
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• v.25 no.4
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• pp.145-156
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• 2018

This study proposes a content-based recommendation algorithm (NRA) for pet food. The proposed algorithm tries to recommend appropriate or inappropriate feed by using collective intelligence based on user experience and prior knowledge of experts. Based on the physical and health status of the dogs, this study suggests what kind of nutrients are necessary for the dogs and the most recommended pet food containing these nutrients. Performance evaluation was performed in terms of recall, precision, F1 and AUC. As a result of the performance evaluation, the AUC and F1 value of the proposed NRA was 15% and 42% higher than that of the baseline model, respectively. In addition, the performance of NRA is shown higher for recommendation of normal dogs than disease dogs.

• Journal of Korean Home Economics Education Association
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• v.17 no.4 s.38
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• pp.133-156
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• 2005

This study clarifies the concept of the education content relevance in order to evaluate the content relevance of Technology & Home Economics in a secondary school, and design its standards based on the preceding study. In other words, four standards such as the amount of studying content, the degree of difficulty, the validity of contents and the sequence of contents are established. Also, a survey on the current status of nationwide units targeting students, teachers, and professors was conducted to collect actual data about relevance evaluation. The results are as follows. First, as for the evaluation in terms of the amount of studying content, the majority of respondents answered that it decreased by about $30\%$ when compared to the 6th Technology & Home Economics Curriculum However, middle school teachers pointed out that the number of classes is not enough considering the fact that it's an activity-oriented subject. So, they acknowledged that the amount of study time during a Technology Sl Home Economics class is 'quite a lot.' Second, the evaluation in the degree of difficulty is divided into two responses. Teachers responded that it's reasonable overall, but according to students, it's difficult. Especially, the chapters that students don't understand well including 'The Elements of Draftsmanship,"' 'Understanding of Machinery,' 'Electronics & Electricity Technology,' and 'Energy & Transportation Technology.' In the Home Economics area, 'The Design of Home Life' is the only chapter that students don't understand well. Third, as for the validity of contents, the chapters that were not considered as important considering the objective of Technology Sl Home Economics Curriculum include 'The Elements of Draftsmanship,' 'Computer & Processing,' and 'The Management of Resources and Environment.' Fourth, as for the sequence of contents, the survey was conducted including the name of the course asone of the survey items. The majority of teachers wanted it as it is, but the Professors of education colleges who wanted the 3rd name to connect the course with the elementary school course was a little more $(50.5\%)$ than the ones who don't want any changes $(45.5\%)$. The follow-up study should correct and complement the standards that this study suggested through analytic and critical review according to the character & goal of the subject. Based on such standards, the evaluation of content relevance should be continued to realize the quality control of the curriculum systematically.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.2
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• pp.265-272
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• 2014

In this study, we investigated the quality properties and sensory evaluation of pudding added with peach (Prunus persica L. Batsch) juice and gelatin. The water content and pH of pudding decreased with increased peach juice content, whereas the sugar content increased. Further, the water content of pudding decreased with increased gelatin content, whereas the pH was constantly maintained and the sugar content slightly increased. Regarding the color of pudding, the L and b values decreased with increased peach juice content, whereas the L value increased with increased gelatin content. Regarding the texture of pudding, hardness and springiness decreased with increased peach juice content, whereas adhesiveness, chewiness, and cohesiveness all increased. All texture properties increased with higher gelatin content. In the sensory evaluation of color, flavor, taste, texture, and overall preference, pudding with 60% (w/w) peach juice and 1.5% (w/w) gelatin showed the highest values. These results demonstrate the possibility of using high value-added products for peach processing in the food industry, as the addition of peach juice and gelatin enhanced the quality and sensory properties of pudding.

• Economic and Environmental Geology
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• v.22 no.2
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• pp.141-150
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• 1989

In order to make economic and geological evaluation of coal in Korea, proximate and ultimate analyses were carried out as well as coal petrological studies such as maceral analyses, vitrinite reflectance and sporinite fluorescence measurement. The coeffcient of correlation between each factor of both conventional utilization and coal petrological parameters were studied as in Table 5 and 6. Their conclusions were as follow: (1) for anthracite, the good parameters of coal rank are mean vitrinite reflectance, carbon content, hydrogen content and H/C atomic ratio: (2) for brown coal and sub-bituminous coal, the good parameters of coal rank are carbon content, calorific value, moisture content, hydrogen content, oxygen content and O/C atomic ratio as well as vitrinite reflectance and sporinite fluorescence. An attempt is made to infer the coalforming environment by utilization of coal petrological analyses and to make comparison of coal analyses with proximate and ultimate analyses throughout the island arc region including Japan, Philippine and Indonesia and continental region including USA, Canada and Australia. As a result, meceral composition of Paleozoic and Mesozoic anthracite are similar to that of the Paleozoic continental coals, which were formed under dry conditions or low water table, but the coalification degree suddenly increased during Daebo orogeny (middle Jurassic to lower Cretaceous). The Tertiary coal resembles those of Tertiary island arc region coal characterized by higher calorific value, volatile matter content and H/C atomic ratio and by the formation of coal under wet conditions or higher water table.

• Journal of Fisheries and Marine Sciences Education
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• v.19 no.3
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• pp.457-466
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• 2007

This study is to analyze literacy textbooks for adult learners developed by adult literacy education institutes. In the study, six different kinds of literacy textbooks are collected and analyzed on the basis of five evaluation criteria.: unit organization, presentation way of Hangeul, type of content, level of content, and degree of subject integration. The results of literacy textbook analysis are as follows. First, literacy textbooks carry different forms of unit organization in different textbooks. Most textbooks are composed of lessons, without a hierarchical organization of lessons, whereas some textbooks carry a hierarchical structure of 'unit + lessons'. Second, Hangeul is mostly presented in the form of reading and writing and literacy textbooks tend to present Hangeul as constructing letter through combining vowels and consonants rather than as whole language. Third, literacy textbooks contain life-adjustment situations which would help adult learners to lead everyday lives more efficiently. Fourth, literacy textbooks carry different levels of educational content, ranging from 'basic Hangeul' through 'expanded content' to high level of Hangeul writing. Fifth, literacy textbooks appear to integrate educational content from different subjects in order to provide more relevant content for adult learners.

• Journal of Korea Society of Digital Industry and Information Management
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• v.10 no.3
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• pp.311-325
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• 2014

The content industry is the core of the creative economy. The content industry is a fast-growing and high value-added industry, but becomes a high risk market on the other hand. Content related enterprises are difficult business environment. Thus, the accurate evaluation of content on its value is essential. But, it is hard to assess the value of content because of its intangible characteristics. This study is enabled improving the financing conditions of enterprises through the vitalization of value assessment for contents. Improve financial accessibility is required composition, means of access financial diversification, financial ecosystem to vitalization of value assessment for contents. In addition, the system should be established to support the economic activities of the creative content sector companies. The content industry should develop a new strategy for sustained growth. But, we believe that the accordance and cooperation from related parties, including contents producers, contents developers and governmental departments, are definitely required to boost the game contents industry. We hope that the more efficient methods are vitalizing the contents industry.

• Journal of Information Science Theory and Practice
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• v.5 no.2
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• pp.6-16
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• 2017

Populating information-rich online environments through crowdsourcing is increasingly becoming popular. One approach to motivate participation is via games. That is, a crowdsourcing game offers entertainment while generating useful outputs as byproducts of gameplay. A gap in current research is that actual usage patterns of crowdsourcing games have not been investigated thoroughly. We thus compare content creation patterns in a game for crowdsourcing mobile content against a non-game version. Our analysis of 3,323 contributions in both apps reveal 10 categories including those that conform to the traditional notion of mobile content created to describe locations of interest, and those that are social in nature. We contend that both types of content are potentially useful as they meet different needs. Further, the distribution of categories varied across the apps suggests that games shape behavior differently from non-game-based approaches to crowdsourcing.

• Journal of Korea Society of Digital Industry and Information Management
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• v.19 no.3
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• pp.221-232
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• 2023

In this paper, we propose a recommendation system based on the latent factor model using matrix factorization, which is one of the most commonly used collaborative filtering algorithms for recommendation systems. In particular, by introducing the concept of creating a list of recommended content and a list of non-preferred recommended content, and removing the non-preferred recommended content from the list of recommended content, we propose a method to ultimately increase the satisfaction. The experiment confirmed that using a separate list of non-preferred content to find non-preferred content increased precision by 135%, accuracy by 149%, and F1 score by 72% compared to using the existing recommendation list. In addition, assuming that users do not view non-preferred content through the proposed algorithm, the average evaluation score of a specific user used in the experiment increased by about 35%, from 2.55 to 3.44, thereby increasing user satisfaction. It has been confirmed that this algorithm is more effective than the algorithms used in existing recommendation systems.