• 한국환경과학회지
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• 제27권6호
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• pp.371-381
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• 2018

Multifunctional weirs constructed through the Four Major Rivers Restoration Project are operated as management water levels. The purpose of this study was to evaluate the effect of water level in the main stem on the tributary water level according to multifunctional weir operation, because the operation of multifunctional weirs for water level management influences the drainage of tributaries. In this study, water level pressure gauges were installed and spatial and temporal water quality was observed. The LOcally Weighted Scatterplot Smoothing (LOWESS) technique was applied to the Nakdong River and the Baekcheon Junction, both upstream of the Gangjeong-Goryeong weir, in order to analyze water quality trends. When considering the overall analysis and observations, it was found that the water quality forecasting point located at the Baekcheon estuary point should be transferred to the Dosung Bridge, which is located upstream of the Sunwon Bridge.

• 한국식생활문화학회지
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• 제14권4호
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• pp.305-317
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• 1999

An attempt was made to provide valuable information to improve service quality and customer satisfaction for in-flight catering service. The customers' demographic characteristics that impact on service quality and customer satisfaction were examined for a group of customer. 474 customers who have been used the airplane within 1 year were participated in this study. Statistical analysis was performed using SAS software program (version 6.01) for descriptive analysis, factor analysis, t-test and ANOVA. The results of the study can be summarized as follows: 1. Service Quality in In-flight catering was assessed on the basis of 18 service quality attributes and 5 dimensions derived from a factor analysis. After comparing customers' perception to customers' expectation regarding in-flight service quality, the quality of dimensions for 'meals', and 'sanitation' were not showed any significant differences. However, the expectation for dimensions of 'diversity of menu', 'providing information', and 'the degree of concern to the customers' were rated significantly higher than the perception for those. 2. Among the demographic variables, age and gender had highly influences on the customers' expectation and perception regarding service quality and customer satisfaction. 3. The korean food that the customers wanted to have for in-flight meals was investigated. Among the kinds of gruel(jook), abalone gruel(jeonbok-jook), pumpkin gruel(hobak-jook), and pine-nut gruel(jat-jook) were chosen to have for in-flight korean meals. It was rated that the preferences for beef soup(sogogikook), hot spicy beef soup(youkgaejang), brown sea-weed soup(miyoukkook) were higher than others in soup group. The preferences for boiled rice with assorted mixture(bibimbab) showed the highest and beef and rice soup(seoleongtang), boiled rice with four the staple cereals(ogogbab) were preferred higher than the others in main dish group. Bulgogi was rated the most popular dish. Korean style punch with omiza(whachae), sweet rice dish(yaksik) and fried glutinous rice cake(gangjeong)showed high preferences in dissert.

• 한국지하수토양환경학회지:지하수토양환경
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• 제20권3호
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• pp.74-82
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• 2015

A method to filter out the effect of river stage fluctuations on groundwater level was designed using an artificial neural network-based time series model of groundwater level prediction. The designed method was applied to daily groundwater level data near the Gangjeong-Koryeong Barrage in the Nakdong river. Direct prediction time series models were successfully developed for both cases of before and after the barrage construction using past measurement data of rainfall, river stage, and groundwater level as inputs. The correlation coefficient values between observed and predicted data were over 0.97. Using the time series models the effect of river stage on groundwater level data was filtered out by setting a constant value for river stage inputs. The filtered data were applied to the hybrid water table fluctuation method in order to estimate the groundwater recharge. The calculated ratios of groundwater recharge to precipitation before and after the barrage construction were 11.0% and 4.3%, respectively. It is expected that the proposed method can be a useful tool for groundwater level prediction and recharge estimation in the riverside area.

• 한국식품조리과학회지
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• 제21권3호
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• pp.271-282
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• 2005

In this study a survey was conducted to compare the foods prepared for the Korean ancestral service on Memorial Day, Thanksgiving Day and New Year's Day in the Yeosu and Pusan areas. Me(tap) as the main food in the rituals was highly used on New Year's Day in the Pusan region, whereas Tteokguk was highly used in the Yeosu region. As for soup ingredients in the rituals, jogae, soegogi and mu were more frequently used in the Pusan region than in the Yeosu region on Memorial Day and festive days. Jogijjim, gaorijjim, sangeojjim, myeongtaejjim, galbijjim, dakjjim, and bugeojjim were highly used in the Yeosu region but cheongeojjim and domijjim were highly used in the Pusan region. Gosari and doraji namul were highly used in both regions but most vegetables were hishly used in the fきn region except for sukju and chwi namul. Jogi gui was the most common in both regions, whereas seodae, yangtae and byeongeo-gui were highly used in the Yeosu region but dubu, jogi and mineo-gui were highly used in the Pusan region. Songpyeon injeolmi, gangjeong, and yakgwa were highly used in the Pusan region. Most fruits except apple were highly used in the Pusan region. With regard to the liquor used for the rituals, there was no difference in the use of cheongju between the two areas, whereas takju was highly used in the Pusan region but soju was highly used in the Yeosu region. The results of this study showed that the use of ritual foods varied a little according to the region and that ritual food use was based on seasonal foods, preference of ancestors, and special products of the region.

• 대한영양사협회학술지
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• 제19권4호
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• pp.356-372
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• 2013

This study was carried out to investigate the perception, preference and usage of Korean festival foods of women according to age in Busan. The survey was conducted from October 15, 2012 to November 30, 2012 using questionnaires and the data were analyzed with the SPSS program. In general, younger women (20~30 years old) had a lower interest in Korean festival foods than slightly older women (40~50 years old). Most of women over 40 years of age prepared Korean festival foods at home, but many who were in their 20's (45.9%) and 30's (41.1%) obtained their foods from family and relatives. Overall, 62.5% of the subjects wanted to inherit Korean festival food from family and relatives. The dissemination of information and recipes of Korean festival foods were needed for succeeding to Korean festival foods. The taste score was significantly lower for women in their 20's compared to those over 40. Women under 40 reported a lower ease of cooking compared to women over 50. Tangguk (4.93) on Seollal showed the highest perception degree in the order of Namul (4.91), Tteokguk (4.90), and Sikhye (4.90). Jeon, Yaksik, Sikhye, and Gangjeong were the most highly preferred in every group. The preference degree of Pajeon was significantly higher in women under 40 than in those over 60. Tteokguk and Tangguk were more highly preferred in women in their 30's and 40's compared to the other groups. There was a significant positive correlation between preference for festival food and education level, degree of knowledge, degree of interest, will for inheritance, and will for learning (P<0.01). In conclusion, festival foods rich in local tradition should be developed, publicized and used to educate others. The simplification of cooking methods and the development of processed foods are needed to pass on the traditional food culture of Busan.

• 한국수자원학회논문집
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• 제48권9호
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• pp.743-756
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• 2015

효과적인 하천관리를 위해서는 준설과 각종 수리구조물의 영향에 의한 하상변화 양상을 파악하고 평가하는 것이 필수적이다. 특히 대규모 준설과 대형수리구조물의 건설은 본류뿐만 아니라 지류의 하상안정에도 영향을 미칠 수 있다. 본 연구에서는 금호강이 유입하는 낙동강 강정고령보~달성보 구간에 대해 하도준설과 보 건설 및 운영에 따른 본류와 지류에서의 장기하상변동 영향을 살펴보고자 하였다. HEC-6모형을 이용하여 유사이송 및 장기하상변동 양상을 모의하였으며, 그 결과 준설 및 보 운영으로 인해 본류뿐만 아니라 지류에서도 하상변화량이 증가하고 가속화되었다.

• 한국식생활문화학회지
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• 제28권6호
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• pp.594-602
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• 2013

This study investigated consumer perception and purchase behavior regarding Han-gwa (traditional Korean confection) in housewives residing in the Seoul and Gyeonggi area. This study was conducted by self-administered questionnaires. Out of 839 questionnaires, 713 questionnaires (85.0%) were used for statistical analyses including frequency analysis, the Chisquare, and one-way ANOVA. Based on the data collected, independence variables were divided less than 40 years (<40), 40s, 50 years or higher (50) by age. The major findings were as follows; Firstly, 72.1% of the total respondents had the experience of purchasing Han-gwa. Gangjeong was the most popular item among purchased. As the purpose of purchasing, holiday gift and snack was on the highest rank. Hypermarkets / discount stores (48.9%) was the most common place for the place of purchase. Secondly, there was a significant difference in the perception of Han-gwa by age; respondents aged 50 years or older showed more positive perception in Han-gwa in 3 factors among total of 11 factors. Thirdly, for the popularization of Han-gwa, 'too sweet taste (44.2%)' and 'small portion size (22.9%)' were pointed to be improved by respondents. Results of this study indicate that 1) Yu-gwa and Yak-gwa require new product development based on age segmentation, and health and food safety are important variables considered when housewives purchase Han-gwa.

• 한국수자원학회:학술대회논문집
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• 한국수자원학회 2019년도 학술발표회
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• pp.108-108
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• 2019

낙동강에는 2010-2012년 4대강 사업 완료 후 8개의 다기능 보가 설치되었다. 보 설치로 인해 물의 체류시간이 증가하고 보 상류에는 정체수역이 광범위하게 형성되었다. 이후 지속된 가뭄과 여름철 고온현상이 겹치면서 남조류의 과잉성장(녹조현상)이 빈번히 발생하여 수생태계 건강성에 문제를 초래하는 등 사회적 이슈로 자리잡게 되었다. 조류의 과잉성장을 해결하기 위해 정부에서는 총인(TP) 방류수 수질기준 강화, 펄스형 방류기법 운영 등 대책을 추진하였으며, 녹조 우심지역을 선정하고 지역 특성에 맞는 대응방안을 수립하여 추진하고 있으나, 그 효과가 국부적이고 일시적이어서 근원적 대책 마련이 필요한 실정이다. 일반적으로 남조류의 과잉성장에 영향을 미치는 요소는 높은 영양염류(질소, 인)와 유기물 농도, 고온과 안정적인 성층강도, 그리고 남조류의 생리적 특성 등으로 매우 다양하기 때문에 정확한 발생 원인의 분석이 어려운 경우가 많다. 그러나, 보에 의해 흐름이 조절되는 하천에서는 유량, 유속 및 수온성층 등이 남조류 성장과 천이특성에 가장 민감한 영향을 미친다. 선행 연구사례에서는 유량과 남조류 생체량이 서로 반비례 관계를 가진다는 점과 상 하층간의 온도차(수온성층)가 남조류 우점과 밀접한 관련이 있다는 것을 보였다(Sherman et al. 1998). 따라서 최근 국내에서도 보의 관리수위를 낮추어 유속을 증가시키고 체류시간을 감소시켜 녹조문제를 완화하려는 노력이 추진 중이다. 하지만 하천의 수질은 물리적, 화학적, 생물학적 요인들의 복잡한 상호작용의 결과이므로, 단기간의 측정 결과로 보 수위 저하의 효과를 평가하는데 어려움이 있다. 따라서 이를 과학적으로 평가하기 위해서 수리 수질 생태의 연동해석이 가능한 수치모델을 활용할 필요가 있다. 수치모델은 매개변수를 충분히 보정한다면, 다른 모든 요인은 동일한 조건에서 보 수위 저하만의 영향을 예측하는데 활용가능하다. 본 연구의 목적은 낙동강 수계 중류에 위치한 칠곡보-강정고령보 구간을 대상으로 3차원 수리 수질모델인 EFDC를 구축하고, 실측 자료를 이용하여 모델을 보정한 후 보 관리수위의 저하운영 시나리오에 따른 수질과 남조류의 시 공간적 변동 특성을 분석하는데 있다.

• 한국식생활문화학회지
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• 제35권6호
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• pp.503-523
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• 2020

The purpose of this study was to select 30 representative Korean dishes by a systematic review of preferences and recognition of Korean foods. The papers for the review were located using the keywords 'hansik', 'hanguk eumsik' from DBpia, KISS, NDSL and RISS, and 18 relevant papers were finally short-listed. To analyze the preferences of Koreans and foreigners for Korean dishes, respondents were chosen from various regions such as Asia, Europe, South Pacific, Africa, and North/South America. A total of 4,053 respondents participated in the selected papers and Korean dishes were classified according to the content analysis based on books published by the Rural Development Administration (RDA). Among the main dishes, two kinds of cooked rice were selected, bibimbap and kimbap. Also, noodles, dumplings, and sliced rice cake soup varieties mul-naengmyeon, guksujangguk, mandu, and tteokguk were selected as main dishes. The side dishes selected included 6 kinds of soup, miyeokguk, yukgaejang, samgyetang, gomtang, seolleongtang, and galbi-tang. Other side dishes selected were six types of stews namely doenjang-jjigae, kimchi-jjigae, sundubu-jjigae, haemultang, maeuntang, and dakbokkeum-tang. Three kinds of grilled side dishes selected were bulgogi, galbi-gui, and samgyeopsal-gui. Galbi-jjim was selected in the category of braised or steamed foods. Tteokbokki and japchae were the stir-fried food selected. Pan-fried foods and fried foods selected included a kind of haemul-pajeon and dak-gangjeong respectively. Seasoned vegetables selected were samsaek-namul including gosari-namul, sigeumchi-namul and doraji-namul. Two kinds of baechukimchi and kkakdugi were selected as kimchies, and sikhye was selected in the category of beverages and teas. These results could be used as selection criteria in developing recipes for representative Korean menus.

• 한국식생활문화학회지
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• 제37권3호
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• pp.213-238
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• 2022

This study aims to investigate protein consumption market trends in Korea. Protein consumption was divided according to the protein source into meat, fishery, and plant-based protein. To accomplish the goal of this study, food purchase data from 525 households panels collected by the Rural Development Administration over the last 10 years were used. The results of the study showed an increase or decrease in protein consumption by protein type over the last 10 years, and a reason to explain this change has been suggested. Specifically, this study found a dramatic increase in the consumption of several proteins, including beef sirloin, beef tenderloin, seasoned beef & steak, pork belly, pork shoulder, pork neck, seasoned pork, pork cutlet, sweet and sour pork, canned ham, chicken drumstick, chicken breast, dak gangjeong, Chinese fried chili chicken, salmon, eel, abalone, squid, octopus, webfoot octopus, octopus minor, canned whelk, tofu, cold bean soup,and plant-based milk. Some items showed no increase in consumption (such as beef jerky, pork rib, sausage, bacon, whole raw chicken, cutlass fish, oyster, fish cake, crab stick, surimi sausage,and canned fishery), whereas a few items showed decreased consumption (e.g., mackerel, pollack, cod,and canned tuna)