• Journal of the Korean Society of Clothing and Textiles
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• v.34 no.1
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• pp.1-13
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• 2010

This study analyzes the innovation process of the value chain in the fashion industry. It examines the differences between traditional and FF-based methods that include value chain processes such as design, production, and distribution-sales process. In the literature review and case studies, general propositions were drawn from each innovative stage by a comparison analysis. First, design speed is the main factor to explain the impact of IT in the design process. Second, small quantity batch production becomes main stream by the adoption of a computer-integrated manufacturing system in the production process. Third, cost reduction and speedup improvement are results of innovation in the distribution process. Last, a customized interface provides important information that can integrate the value chain and make useful customer relationships in the sales process. Fast fashion is the best product of these procedural innovations in the overall value chain. Consequently, this study confirmed that the general propositions referred above were acceptable and adaptable in the case of ZARA in terms of fast fashion strategy.

• Journal of Applied Biological Chemistry
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• v.56 no.2
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• pp.79-81
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• 2013

In order to increase the shelf-life of Phyllostachys pubescens sap heating conditions were investigated. To evaluate the quality changes of Phyllostachys pubescens sap before and after heating at $70^{\circ}C$ for 30 min, pH, total microbial number and sensory characteristics were measured during storage periods at $2^{\circ}C$. During 10 days, the quality and sensory characteristics of Phyllostachys pubescens sap were maintained.

• Proceedings of the KAIS Fall Conference
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• 2011.05b
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• pp.1064-1067
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• 2011

술을 안정적으로 제조하기 위하여서는 좋은 밑술을 제조하는 것이 중요하며, 밑술을 제조 하는데 있어서 재료형태에 따라 죽, 구멍떡, 백설기, 고두밥을 만들고, 이를 이용한 밑술을 제조 하였다. 밑술의 제조에 있어서 발효시간, 재료의 형태에 따른 이화학적 성분을 분석하였고, pH는 재료의 형태에 관계없이 24시간 후부터 전부 4이하였으며, 총산은 36시간 까지는 급격히 증가되었다가 유지하는 경향을 나타내었다. 당도는 24시간 까지 증가하였다가 발효에 따라 감소하여 알코올로 전화되는 것을 알 수 있었다. 총당과 환원당도 발효에 따라 알코올로 전화됨으로써 당도와 비슷한 경향을 보였다. 효모수는 초기에는 $9.2{\times}10^6{\sim}3.0{\times}10^7$ CFU/mL 수준 이였고, 죽구의 경우 담금 초기에는 $6.9?{\times}10^6$ CFU/mL 에서 24시간 후에는 $2.1{\times}10^8$ CFU/mL 으로 다른 구 보다 더 상승 하다가 60시간에서 72시간째에는 감소하는 경향을 보였다. 발효 48시간 후 에는 $8.7{\times}10^7{\sim}1.9{\times}10^8$ CFU/mL 수준으로 존재 하였다. 이상의 결과로 48시간부터는 밑술로 사용을 해도 충분하다고 생각된다.

• Journal of architectural history
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• v.7 no.4 s.17
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• pp.151-163
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• 1998

This Study is concerned with the color design of Korean and Japanese wooden architecture. The main subject of the study is to investigate the commonness and difference of color decoration between Korean and Japanese Buddhist 'Danchung' in the modern ages. In carrying this study into execution, I examined the architectural and historical backgrounds, and analysed the elements, techniques and principles of color design. The result of this study is as follows ; 1. 'Danchung' was originated from the practical functions in Chinese wooden architecture, and developed to embody sensuous beauty in Buddhist temple. The techniques and principles of color design and color tone of Korean and japanese Danchung had been similar in the ancient ages. But little by little they have differed in its function and color tone. So they are very different in modern times. 2. The dominant colors of Korean Danchung are red and green as 'Sang-nok Ha-dan(上綠下丹)', but Japanese's is only red as 'Bak-gan Juk-sun(白間赤線)' 3. Korean Danchung expresses and accentuates the important structural elements in three dimensions, on the other hand japanese Danchung takes two dimensional decoration on the unstructural elements 4. When seen in general, in Korean Danchung colors and their light and shade are simple and patternized. In the meantime, Japanese Danchung has many configurational expressions in general and is closed to paintings or picture.

• Journal of Life Science
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• v.6 no.4
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• pp.278-285
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• 1996

This experiments was conducted to determine the effect of dietary fiber(DF) levels with diets of isocaloric (3,010 kcal/1kg diet) and isoprotein(21% of diet) on colored brolier chicks(Juk jun hatchery farm). Four groups of 6 chicks 4 replication. were fed corn-soy meal diets containing 0% (DF, 5%), 2%(DF, 6%), 4%(DF, 7%), and 6%(DF, 8%) of dehydrated alfalfa meal(AM) from 21 to 42 days of age. The addition of dietary fiber levels to the broiler chicks diets did noty affect body weight, feed efficiency, energy efficiency and protein efficiency, but affect feed intake of chicks fed 6% of fiber. The level of fiber diets did not affect gizzard weight of female(1.45g/100g BW) and male(1.25g/100g BW), but affect small intestine length of female. When comparing two the dietary fiber levels, 5% and 8%, the contents of the total serum cholesterol was slightly higher in chicks fed 5% of fier than that of 8% without significant. However, total serum cholesterol levels of female(121mg/dl) and male(119mg/dl) were not influenced by increased dietary fiber levels. The liver weight was not influenced by increasing of dietary fiber levels (female 2.03g and male 2.05g/100g BW). The yields of dressed weight(72% of shrunk body weight), skin weight)11% of dressed weight) were not influenced by increased dietary fiber.

• Journal of the Korean Home Economics Association
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• v.31 no.3
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• pp.187-197
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• 1993

The objectives of this study were to investigate university students' knowledge of traditional dishes and seasonal festive foods, and to estimate the level of consumption in Korea. The result of the study indicated that their level of knowledge of the seasonal festive foods was very low on as average. The reason was that, because each family prepared only one or two festive dishes on seasonal festival days, these students had few opportunity of being acquainted with other kinds of festive foods. In case of traditional foods university students ate some traditional foods. However, they age other kinds of traditional foods such as Jun-Gol and San-Juk less than once a month because of the difficulty in cooking these foods everyday. Finally, the students showed their intention to eat more traditional foods and festive foods if they can find these types of foods easily. The findings of this study suggested that, in order to increase the consumption of our traditional foods, it is necessary to encourage the establishment of many traditional food stores and to provide an easy access to these stores. Furthermore, every effort should be made to develop various kinds of food materials and easy recipes which can be used at home.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.10
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• pp.1406-1410
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• 2014

Age at first calving is an important trait for achieving earlier reproductive performance. To detect quantitative trait loci (QTL) for reproductive traits, a genome wide association study was conducted on the 96 Hanwoo cows that were born between 2008 and 2010 from 13 sires in a local farm (Juk-Am Hanwoo farm, Suncheon, Korea) and genotyped with the Illumina 50K bovine single nucleotide polymorphism (SNP) chips. Phenotypes were regressed on additive and dominance effects for each SNP using a simple linear regression model after the effects of birth-year-month and polygenes were considered. A forward regression procedure was applied to determine the best set of SNPs for age at first calving. A total of 15 QTL were detected at the comparison-wise 0.001 level. Two QTL with strong statistical evidence were found at 128.9 Mb and 111.1 Mb on bovine chromosomes (BTA) 2 and 7, respectively, each of which accounted for 22% of the phenotypic variance. Also, five significant SNPs were detected on BTAs 10, 16, 20, 26, and 29. Multiple QTL were found on BTAs 1, 2, 7, and 14. The significant QTLs may be applied via marker assisted selection to increase rate of genetic gain for the trait, after validation tests in other Hanwoo cow populations.

• Journal of the Korean Institute of Rural Architecture
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• v.9 no.2
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• pp.1-12
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• 2007

TV-Drama Location sets as a potential magnet for tourism have been a popular subject during the past years. A large number of provincial governments have been trying to attract location sets to their region for this cause. But so far the drama sets, once they lost the heat of the initial exposure, have not been used continuously and thus result in waste of province budget. Systematic approach to the utilization and effective application is needed. On the basis of analyzing the issues and problems of existing TV drama sets, this study explores possibilities of development in the case of "Into the storm" drama set, locationed at Jukbyun, Uljin-gun. Through SWOT analysis, feasibility analysis, the study proposes sustainable scheme that accommodates potential for future drama, tourist attraction and functions for local residents.

• The Journal of Internal Korean Medicine
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• v.27 no.4
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• pp.827-835
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• 2006

Objectives : This study investigated the actual condition of an oriental medical office in a public health center. Methods : We classified patients who visited an oriental medical office in the public health center of Gyeyang-gu over a 1-year period, according to age, sex, disease, etc. The number of patients was 6529. Results : Analyzing these 6529 persons, 65.8% were female, and 79.6% were seniors aged over 65. By disease category motor systemic disease or circulatory disease affected 84% of the patients. By medication or treatment category. O-Juk-San (五積散) at 38.3% was the greatest proportion, and Pal-Mul-Tang (八物湯) the second greatest. As to medical fee, 80.2% of the patients were not charged for treatment. Conclusions : The extract of herbal medication should be more expanded in the medical insurance, and should be improved in quality. The oriental medical office in a public health center should focus more on health promotion and disease prevention than patient care. For accomplishing this goal, the institutional position and rights of oriental medical doctors as civil officials should be equal to those of western medical doctors.

• Journal of the Korean Society of Food Culture
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• v.13 no.5
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• pp.393-403
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• 1998

This study was conducted to investigate the contemporary dietary life of residence in Kyunggi province. People living in Kimpo, Yoju districts(farm villages), Kapyung districts (mountain villages) and Hwasung districts (fishing villages) were selected for this research as subjects from August S to 19,1997. The results of the survey are summarized as follows: 1. Cooked rice was a staple food. However nuddles and soojaebees(soup with dough flakes) was taken as lunch or snacks but Juk(rice guel) or Dduk(rice cake) was not treated as a meal. 2. Dishes were consisted with soup or chigae, kimchi and namul(seasoned vegetables), and fishes, meats, salted sea foods, dried fishes, jangacchi(dried seasoning radish) were also taken by sometimes. 3. Soy sauce, bean paste, red pepper bean paste were made by every home even if they were very busy. 4. Festival days such as New Year's Day, daeborum(the 15th day of January), chusok(mid-autumn festival), and kosaa(October ceremony) and dongee(one of 24 seasons by lunar calendar) are skipped oftenly and slowly forgotten by people. They do not celebrate Samgin-nal(the third day of March), Buddha's birthday(the 8th day of April by lunar calendar), danoh(the 5th day of May), yoodoo(the 15th day of June), chilsok(the 7th day of July), Jungyang(the 9th day of September) and the last day of the year either 5. Due to improved kitchen system, we couldn't see the old kitchen devices.